The Co-operator - November & Decemberm 2017

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Co operator THE

Volume 28 : Issue 6 • November & December



creating the perfect cheese plate Page 4

a guide to winter squash Page 6 - 10


GM REPORT By Justin Pizzella, General Manager

Board of Directors Eddy Jones, President Dirk Kalp, Vice President Amit Shah, Treasurer Andrew Ritchie, Secretary Malcolm Ferguson Arianna Garofalo Patrick McHale William Warnock Brynn Yochim The board meets the third Monday of each month.

Management Team

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

The Co-operator

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.

Fiscal Year 2016-17 marked another good year for our Co-op. Although we still face many challenges, we made significant strides that I am excited to report. Some highlights of the fiscal year include: • Our membership grew by 595 members, and we now have more than 12,750 members. • We grossed approximately $11.2 million in sales in the fiscal year. • $2.8 million (about 25%) of our sales were local products! • We continue to give significantly to community through our community event participation, hosting nearly 30 community lectures or events, providing direct donations totaling over $30,000 and directly donating more than 10,000 lbs of food. • We composted or recycled 470,000 lbs., which is almost all of our waste stream, and provided almost 127,000 bag credits. In the previous two Ends reports, I described the challenges our Co-op is facing: the need for continual improvement in our operations, increasing participation in our Co-op and the changing competitive landscape of the natural & organic sector. These challenges have not changed. We have to continue focusing on all three challenges to accomplish the things that differentiate us as a co-op. Operations: We must stay focused on the need to continually improve ourselves as a store operator. There is continued pressure to keep prices low, while still balancing our costs to operate this business. As we move forward, we will continue to maintain tight expense controls and strive to improve systems. We will work to keep our prices as low as possible. This goal has been aided by our membership with the National Cooperative Grocers, through them we continue to gain significant price advantages, especially as we grow the Coop Basics program. Competition: The demand for clean, organic and non-GMO food continues to grow, and we experience competitive pressure from every sector of the food 2 - The Co-operator

economy. In the coming year, three new natural & organic stores will open in the Pittsburgh area. Participation and Engagement: We need to focus on increasing engagement with our members, as their opinions and input are crucial in helping us to focus the organization. As I write this, I am preparing to leave the Co-op in October 2017. I want to take this opportunity to say goodbye and thank you.

I am proud of the progress the Co-op has undergone in my 6.5 years here. Our sales have grown from $7.5 million in 2011 to $11.2 million this year. In that same time, our percentage of local sales has increased from 11% to 25%, our membership has grown from 9,200 to 13,000, our staff has nearly doubled, and we donate significantly more to the community in both time and money than ever before. I leave the Co-op knowing that we have a great staff and sound financials to continue to serve our community.

BOARD REPORT The 2017 annual election for the Co-op’s board of directors has come to a close— thanks to all who participated! A primary goal this year was to implement improvements in the election process to ensure that all votes could be counted, while also keeping the process user-friendly. This required a re-work of the paper balloting system. In order to vote this year, members needed to show an ID at the customer service desk to have their ballot printed. Printing the ballots this way ensured that all the member numbers were legible and corresponded to the appropriate member.

Staff Celebrations

Similar to last year, members also had the option to vote online, which required a twostep verification process. When the Board Perpetuation and Elections committee met to count the ballots this year, we were excited to find that we were able to count every vote — no vote was discarded. There are three open seats available annually, with six candidates on the ballot running for election this year. On October 11th, three directors from the Board Perpetuation and Elections Committee counted the ballots. Continued on page 12.

Stay Connected

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

Subscribe to our e-news and 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 clicking the link on the homepage of our website or by emailing a request to join to

Jordan White (Grocery)


Marc Rattay (Produce) The Co-operator - 3

Show how much you “LIKE” us and follow EEFC online!

Creating the Perfect

Cheese Plate

By Co+op, stronger together

If there’s one plate of food that says “party,” it’s the cheese platter. Enticing and satisfying enough to carry a celebration on its own, the cheese plate is also the perfect attraction for introducing guests to one another before the main course. Putting together a spectacular cheese platter is easier than you might think. Here are a few tips:

The cheese platter

• Serve cheese at room temperature. The cold from the refrigerator inhibits its flavor, so take your cheese out half an hour before guests arrive to allow it to “bloom.” • Provide a serving utensil for each variety of cheese on your tray. • Serve a selection of three-to-five contrasting cheeses. Think different tastes, colors, and textures, like mild with robust (like Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan). • Create a themed tray by offering cheeses from one region or source, or showcase an array of cheeses made from different milks (cow, goat, sheep).


Whether you serve them individually or on the same platter, some foods are perfect complements to cheese. These include: • Fresh and dried fruits • Crostini, flatbread, and other crackers • Hearty and crusty breads • Olives • Nuts • Honey To create an antipasto platter, include a mix of marinated vegetables and cured meats.

Wine and beer cheese pairings

In general, a wine that comes from the same geographic area as the cheese will be a good match. Here are some other pairings: • Goat cheeses and dry red wines • Cheddars with sweet wines and pale and brown ales • Fresh, medium, and hard cheeses with crisp, fruity red or white wine • Cheeses with bloomy rinds (like Brie) and fruity red wines or light, dry champagnes • Swiss cheeses with dark lagers, bocks, and Oktoberfest beers 4 - The Co-operator

• Feta and wheat beers • Sweet cheeses with fruity beers Check out the cheese offerings—especially any local cheeses—at the co-op. And if you’re feeling overwhelmed by the array of choices, just ask the staff for recommendations (including wine pairings). Then just sit back and wait for the doorbell to ring—your celebration will be off to a flavorful start! The Co-operator - 5

Congratulations to Goat Rodeo for receiving second place in the ‘Farmstead Category Aged 60 Days or More Made from Goat’s Milk’ at this year’s American Cheese Society (ACS) Judging & Competition. Its Hootenanny cheese was selected as a winner for excellence amongst 2,024 products from 281 different companies. Hootenanny is available for purchase from your Co-op.

A guide to

Winter Squash Choosing a winter squash to prepare can be confounding— here are common varieties of squashes you’ll love. Winter squash are harvested late summer through fall, then cured or “hardened off” in open air to toughen their exterior. This process ensures the squash will keep for months without refrigeration. When selecting any variety of winter squash, the stem is the best indication of ripeness.

Stems should be tan, dry and on some varieties, look fibrous, frayed or corky. Fresh green stems or those leaking sap signal that the squash was harvested before it was completely ripe. Ripe squash has a vivid, saturated color and a matte, rather than glossy, finish.

Check out the plentiful winter squash recipes and articles at 6 - The Co-operator


Mild, versatile flavor and a tender-firm texture that holds up well when cooked. Hard rind helps squash hold its shape when baked. Best uses: baked, stuffed, cubed and added to grain salads

Blue Hubbard

This huge squash is perfect for feeding a crowd! Bright orange flesh has a buttery, nutty flavor and a dry, flaky texture similar to baked potato. Best uses: baked, mashed and topped with butter, sea salt and black pepper


Vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. Rind is edible, but squash is usually peeled before use. Best uses: soups, purees, recipes where smooth texture is highlighted


Rich, sweet, flavorful yellow flesh tastes like a mix of chestnuts, corn and sweet potato. Quick-cooking with a thin, edible skin. Highly seasonal. Best uses: sauteéd until caramelized, broiled, baked

Heart of Gold/Carnival

This hybrid squash inherits its tenderfirm texture from Acorn and its sweet, nutty flavor from Sweet Dumpling, offering the best of both parents. Best uses: baked, stuffed, broiled with brown sugar The Co-operator - 7

Kabocha (Green/Red)

Smooth, dense, intensely yellow flesh that is similar in sweetness and texture to sweet potato. Best uses: curries, soups, battered and fried as Japanese tempura

Pie Pumpkin

Mildly sweet squash with a rich pumpkin flavor, perfect for pies and baked goods. Different from carving pumpkins, these are bred for sweetness and size. Best uses: pies, custards, baked goods, curries and stews

Red Kuri

Vivid orange, mildly sweet and smooth, dense squash with a delicious chestnutlike flavor. Makes a rich and velvety pureé. Best uses: Thai curries, soups, pilafs and gratins, baked goods


Pale golden interior is stringy and dense – in a good way! Use a fork to pry apart cooked flesh which resembles spaghetti in texture and mild flavor. Best uses: baked and separated, then dressed as you would pasta

Sweet Dumpling

Petite, softball-sized squash with a pale gold, dry, starchy flesh that is similar to a potato but which is renowned for its rich, honey-sweet flavor. Best uses: baked with butter and cinnamon

Winter Squash Cinnamon Apple Stuffed Squash Serves 4-6. Total Time: 60 minutes.


2. While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery and sauté for 5 to 10 minutes until soft. Add the apples, cranberries, maple syrup, water and cinnamon; stir well and cook another 5 to 10 minutes until the apples begin to soften. Season with salt and pepper. Remove from heat. 3. After the squash has baked for 40 minutes, remove from the oven, turn them cut side up and fill each with the apple stuffing. Place back into the oven and bake another 15 to 20 minutes until the squash is tender. Serve warm.


Slice the stuffed squash halves into wedges to serve as a side with ham, turkey or chicken, or serve each half as a vegetarian entrée.

• 2 acorn squash, cut in half, seeds removed • 3 tablespoons unsalted butter • 3 cups diced yellow onion • 2 celery stalks, diced • 3 cups diced apple, cored and seeds removed (about 2 large apples) • ½ cup dried cranberries • 2 tablespoons maple syrup • 1⁄3 cup water • ½ teaspoon cinnamon • Pinch each of salt and black pepper

1. Preheat oven to 375°F. Place acorn squash halves face down on a rimmed sheet pan or baking dish and add ½ inch of water to the pan. Bake squash for 40 minutes.

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WINTER SQUASH APPLE BAKE Squash, Cabbage & Kale Kimchi

Kabocha Squash Soup

Squash, Bacon & Apple Hash


• 1 ½ pounds butternut or other squash, peeled • 4 cups water • 2 tablespoons kosher salt • 2 cups slivered cabbage • 2 cups slivered kale • 1 ½ teaspoons kosher salt • 1 tablespoon fish sauce or tamari • 3 cloves garlic, chopped • 2 tablespoons red pepper flakes • 1 teaspoon sugar

Preparation 1. Peel and thinly slice the squash, no thicker than 1⁄8 of an inch. In a large bowl, mix the water and 2 tablespoons kosher salt until the salt is dissolved. Add the squash slices and stir, then let stand for 2 hours to soften. 2. Drain the squash,

Ingredients • 4 cups diced butternut

squash (about a 3-pound squash) • 2 teaspoons vegetable oil • 1 cup diced yellow onion • 1 apple, peeled, cored and diced into 1-inch cubes • 2 teaspoons minced fresh sage • Salt • Ground black pepper


1. Preheat the oven to 400°F. 2. Peel, seed and dice the butternut squash into 1-inch cubes. In a bowl, toss the squash with the vegetable oil and a pinch each of salt and black pepper. Place the squash on a baking tray and bake for 20 to 25 minutes, stirring halfway through, until the squash is tender. Remove from the oven and set aside. 3. While the squash bakes, cook the bacon in a large skillet

reserving the brine. In a medium bowl, toss the cabbage and kale with 1 ½ teaspoons salt and massage, squeezing, for a minute. Let stand for at least 15 minutes, then massage and squeeze again, the leaves give off liquids when squeezed. Rinse with cool water and wring out the shreds and put in a bowl with the drained squash slices. 3. In a cup, stir the fish sauce or tamari, garlic, red pepper flakes and sugar and pour over the squash mixture. Toss to mix well. Transfer to a large jar or glass storage tub and pour the reserved brine over just to a cover the lower half of the vegetables. Cover and let stand for a day at room temperature, then refrigerate and serve for up to a week. over medium heat until crispy, turning occasionally. Remove the bacon from the pan and set aside on paper towels. Carefully drain all but 2 tablespoons of the bacon grease from the pan. Add the onion to the pan and sauté over medium-high heat for 5 minutes, then add the apple and cook another 5 minutes, stirring occasionally. Crumble or chop the bacon into bite-sized pieces. Add the cooked butternut squash, bacon and sage back into the pan and let the hash cook, without stirring, for several minutes to build up a nice brown crust on the bottom. Sprinkle in a pinch each of salt and black pepper and continue to cook another few minutes until the hash is adequately brown and crisp.

Serves 8. Prep time: 1 hour 20 minutes; 20 minutes active.


• 2 pounds winter squash, peeled, seeded and cut into ¼-inch thick slices • 2 Granny Smith apples, cored and cut into ¼- to ½-inch thick slices • 3 tablespoons maple syrup • 3 tablespoons brown sugar • 2 tablespoons flour • ¼ teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • ¼ teaspoon ground allspice • Pinch of salt and black pepper • ¼ cup cold butter, cut into small pieces • 1 tablespoon butter, melted


1. Preheat the oven to 375° F. Grease a 9 x 13 inch casserole


dish with melted butter. Evenly layer the squash and apple slices in the casserole dish, alternating and slightly overlapping the squash slices with the apple slices, until all slices are gone. Drizzle the maple syrup over the squash and apples. 2. In a small bowl, mix together the brown sugar, flour, spices, salt and pepper. Mix the butter into the flour/sugar mix with your fingers to make a crumbly mixture. Sprinkle the mixture evenly over the top of the squash and apples. Cover the dish with foil and bake for about 40 minutes or until the squash and apples start to become tender. Remove the foil, and let casserole brown for another 15 minutes. Serve warm.

Scrape the flesh into a bowl and discard the • 1 medium kabocha squash skin. Roughly chop the • 2 tablespoons olive oil squash. • 2 tablespoons coconut oil 2. In a large soup pot, • 1 yellow onion, diced heat the coconut oil • 2 cloves garlic, minced over medium-high • 1 tablespoon minced heat. Sauté the onion fresh ginger for 6 to 8 minutes • 1 jalapeno, seeded and until soft. Add the minced garlic, ginger and • 1 teaspoon cumin jalapeño and cook • 1 teaspoon coriander another 2 minutes, • 1 teaspoon garam masala stirring frequently. • 3 cups vegetable broth Add the spices and • 1 cup unsweetened stir for one minute. coconut milk Add broth, coconut • Salt and black pepper milk and squash and to taste bring the soup just to a • 1 lime, cut into wedges boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring 1. Heat oven to 375°F. occasionally. Remove Carefully cut squash from heat and blend into halves or with an immersion quarters; remove blender until smooth. the seeds, drizzle cut Season with salt and sides with olive oil and pepper. Serve with bake 30 to 40 minutes lime wedges. or until very tender.



MEET Owner By Erica Peiffer, Member Services Coordinator Where do you live and how often do you visit our store? I live in Penn Hills, and I’m here twice a week. What motivated you to start shopping at the Co-op? The organic and vegan products - that’s what first brought me here and keeps me coming back two times a week! What are some of your favorite things to get from the Co-op? I really enjoy the lemon ginger kombucha; it has probiotics and it’s better than soda. The fresh fruit, vegetables and bulk goods are all quality. If you could change one thing about the Coop, what would it be? I would like to see more community news – like when staff members leave, or when babies are born, things like that – because you form bonds with the people you meet here. What do you love about the Co-op and hope will never change? I love the Café! I think it is one of the best places to eat in Pittsburgh.

Mary Ruth, Member Since 1988 What’s different about the Co-op compared to other grocery stores? I feel safe shopping here. The store is small, so it’s not overwhelming like the big stores, and it’s easier to find things. The staff are friendly, helpful and alert. And shopping here keeps money in the community. How would you describe your lifestyle and how does the Co-op fit in? I am very involved in peace, justice, environmental, and animal welfare activism. I try to live in harmony with the universe. I love Mother Earth and I’m in grief about how we are treating her. And that’s why I come to the Co-op. I buy organic because it’s a kinder way of treating the Earth. I prioritize local products because they cut down on the transportation costs and effects. I think we should be kinder to our brothers and sisters in the animal world, and there are a lot of vegan products here. Thank Goddess for the Co-op!


Women in Bangladesh transform repurposed sari fabric into colorful baskets.

5820 Forbes Avenue, Pittsburgh Mon–Thu 10–8, Fri–Sat 10–6, Sun 11–3 Holiday hours begin 11/25: Mon–Thu 10–8, Fri–Sat 10–6, Sun 11–3 412-421-2160

Use this logo for reductions only, do not print magenta. Do not reduce more than 40%. Magenta indicates the clear area, nothing should print in this space Color PMS 1805


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Offer valid at participating stores until 12/30/2017 with this coupon. Not valid with other offers or discounts, purchase of gift cards, Oriental rugs, Traveler’s Finds or consumables. One coupon per store per customer.

WE’RE HIRING! We are looking for energetic, cooperative, and committed employees who share a love of good, healthful food and enjoy helping others through exceptional customer service.


2017 FARM URBAN FARM TOUR RECAP On September 30th, 2017, the East End Food Co-op in collaboration with the Pittsburgh Food Policy Council, presented the Pittsburgh Urban Farm Tour. This self-guided tour featured thirteen farms across the city, highlighting the agricultural production capacity in urbanized areas of Pittsburgh and surrounding neighborhoods. 162 participants saw how small, once vacant lots have been revived into beautiful, productive spaces that serve as educational hubs and food-production enterprises, which utilize sustainable farming solutions like solar power, composting and rainwater catchment irrigation systems. Most sites featured demonstrations, and select locations offered refreshments and products for sale. Ticket proceeds totaled $1,965 and were donated to the Pennsylvania Association for Sustainable Agriculture (PASA) to support their mission of promoting profitable farms that produce healthy food for all people across our region. Host farms received a free one-year business membership to PASA, connecting these Pittsburgh urban farmers to an extensive network of resources and educational opportunities. Special thanks to our host farmers and to all the participants who joined them to enjoy the day “down on the farm!�

12 - The Co-operator

NOVEMBER Register Round Up The mission of One World Everybody Eats is to help curtail food insecurity and create a sense of community through a network of “pay what you can” cafes that provide access to healthy food to all people, regardless of their ability to pay. Communities Served: New Kensington, Pittsburgh, and surrounding areas throughout Western Pennsylvania. Register Round Up funds will support operating expenses for the Knead Café in New Kensington, where people pay whatever they can afford in the hopes that many will come and pay forward to offset the costs.

DECEMBER Register Round Up The Afro-American Music Institute (AAMI) was founded in 1982 with the mission to provide systematic specialized instrumental and vocal training in all styles of the African-American music tradition. AAMI utilizes music to help students develop self-esteem, self-confidence and leadership skills. Communities Served: AAMI is located in Homewood and serves students throughout the Pittsburgh region. Register Round Up funds will help provide scholarships, materials, and travel opportunities to the students.

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

Continued from page 3.

participation are greatly appreciated!

446 ballots were cast and counted. The following three candidates will be seated during the November board meeting:

To those members who may be interested in running in next year’s election, please start inquiring early. The deadline for submitting candidacy comes faster than you’d think, and we would love to introduce you to the world of cooperative governance and ensure that you have the information you need to decide whether to declare your candidacy. If you are not interested or able to run for a seat on the board yourself, please think about recommending someone that the board should consider reaching out to for board service.

Emily DeFerrari – 374 votes Arianna Garofalo – 366 votes Sarah Trist – 352 votes Congratulations to Emily, Arianna, and Sarah on their election to the EEFC Board of Directors, and thanks to everyone who submitted candidacy applications and voted in this year’s election. Your support and

PRE-ORDER your thanksgiving feast!

Delicious holiday meals from the Co-op. Fresh. Local. Organic.

Now accepting pre-orders for Turkeys and Café Entrees and Sides! Our oven-ready, made-from-scratch vegetarian and vegan side dishes are the perfect complement to your main entré; all you do is heat, serve, and enjoy. Café Pre-orders are due November 16th. Come in to the Café and place your order in person, or you can call 412.242.3598 ext. 101 and ask to speak to a Café manager. All our turkeys are natural, free-range and humanely-raised. Local and certified organic options available. Stop by Customer Service or call 412.242.3598 to place an order.

Pre-Order Your Turkey, VIEW the Cafe Menu and Nutritional Info online at: 14 - The Co-operator

Holiday Staff Picks We asked a few members of our staff what their favorite “holiday staff pick” was and why they feel that item would make a great gift. When visiting our Co-op, look for the “staff pick” signs on the aisles throughout the store.

Andes Gifts Headband & Scarf

PetitPot - Salted CarAmel Pot de crème

Prabhuji’s Gifts Attar Oils

- Erica P.

- Jackson O.

- Ebony T.

“You can’t go wrong with fair trade and hand knit alpaca wool hats, scarves, and gloves. There’s a style for everyone!”

The Piggery - Pork Chops “Pork chops make an excellent gift for any foodie. These taste great, and they come from a small family farm in New York.”

- Huron W.

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“It’s a real deal Parisian pudding. As legit as any pot de crème you’d get in a French grocery store!”

“The oils are fantastic! It’s one of the smells I enjoy most, and you don’t need a lot, so a little goes a long way.”

Evolution Salt Co. Himalayan Salt Lamp

Andes Gifts - SOCKS

- Susan D.

- Vince R.

“Not only does it look lovely, but is a natural way to clean the air. Salt Lamps are known for their healing and naturopathic qualities!”

“Everybody loves socks, and these are ALPACA and fair trade! Happy Holidays to my feet!”

7516 Meade Street Pittsburgh, PA 15208 Phone: 412.242.3598

Event Calendar



Wednesday, November 1, 7 PM - 8 PM Carson Gross, Certified Health Coach EEFC Café Seating Area FREE! Please RSVP at: healthyholidays101. Holidays can be a time of love, gratitude and togetherness. They can also spell disaster for our healthy eating habits and undo progress we’ve made throughout the year. In this workshop, we will create a foolproof plan for surviving the holidays without gaining weight, while nourishing our bodies with healthy food. We will make mouthwatering holiday recipes that make it easy to enjoy the holiday season guilt-free.


Sunday, November 12, 2 PM – 5 PM Jackie Cleary, Auburn Meadow Farm & Slow Food Pittsburgh POWER/EEFC Conference Room $10 Co-op & Slow Food Pittsburgh Members / $15 Non-Members Buy tickets at: Learn and taste with pie-maker extraordinaire Jackie Cleary of Auburn Meadow Farm. She’ll teach a foolproof method for making a versatile crust, and then present two unique fillings for Mini Pork Empanadas and Rustic Apple/Pumpkin Pie. Slow Food Pittsburgh will present two festive holiday mince pies - the Real Deal, using beef, apples and dried fruit, and the vegetarian take, Mini Mince Tartlets. In addition to the demo and opportunity to sample, participants will go home with recipes!


Saturday, December 2, 11 AM - Noon Erica Peiffer, Member Services Coordinator POWER/EEFC Conference Room - FREE! Come ask questions, meet other members and staff, review member benefits and learn more about the cooperative business model. Curious about membership? Nonmembers welcome! RSVP by calling 412-2423598 or email

10%* off wellness AND body care The first Wednesday of every month

Member Forum

Saturday, December 2, 2 PM - 4 PM Hosted by EEFC Board of Directors POWER/EEFC Conference Room - FREE! The Board of Directors will soon face a major decision in hiring a new General Manager. This facilitated discussion will solicit input from members on the qualities and qualifications directors should prioritize in potential candidates. Make your voice heard in this important discussion that will shape the future of our cooperativelyowned business.


Wednesday, December 6, 7 PM – 8 PM Hyla Urbany, Certified Health Coach POWER/EEFC Conference Room FREE! Please RSVP at: This workshop focuses on our most underrated health habit and exposes direct links to obesity, hormonal problems, chronic diseases and more. Learn about habits that impede sleep and how to improve your overall health by improving the quality of your resting hours.

WELLNESS Wednesday

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

Senior Discount Days

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

quarterly discount

Members, be sure to use your 10% quarterly discount by Dec. 31st!

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