The Co-operator - November/December 2020

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Co operator

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a free publication of the east end food co-op

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

Board Corner The board is thrilled to present a full slate of impressive candidates for this year's election! We have been so encouraged by the interest in joining the board and supporting the co-op, and wanted to extend a sincere thank you to all candidates for running. The number and quality of candidates reflects well on the entire co-op community and the strong culture we have built. Of course, the out-going directors have contributed greatly to that work, and we are all grateful for the time, energy, and commitment that Karen, Larry, and Zoe have dedicated to the co-op. Thank you! We would love to see high voter turnout this year as another measure of the strength of our co-op, especially because changes to our bylaws are also on the ballot for this year’s election. We believe the proposed bylaws changes will further strengthen our cooperative culture by prioritizing member participation, transparency, and empowering staff. Please review the proposed changes, as well as the candidate information, and cast your vote! Elections will be open until November 29th, and ballots can be cast online or at the customer service desk. For a chance to (virtually) meet the candidates and ask them your questions, please join us for the Annual Meeting! There will also be opportunities to ask the board and managers questions about the co-op, and to play some interactive co-op themed games with prizes! While we will miss the opportunity to gather in person and share a meal together, we are also hopeful that the virtual format will create opportunities to reach new people and to have some more creative engagement. We hope that you will join us on November 14th! Sam Applefield EEFC Board President

We're Hiring!

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

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 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:

Fill out an application online today!

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: Opinions expressed are writers' own and do not necessarily reflect Co-op policy. Kate Safin, Editor Rose Davis, Design & Layout Printed locally by Banksville Express with vegetable-based inks on recycled paper. © East End Food Cooperative 2020


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

November/December 2020

Store News

Maura Holliday, General Manager

Happy Fall! The weather is changing, and honeycrisp apples are back! The most exciting news I have to report is that beginning on October 5, we expanded our hours and are now open 8 am to 8 pm. Sunday mornings are reserved for seniors and immune-compromised shoppers between 8-9 am. We hope that this creates shorter lines, especially in the upcoming chilly months, and brings back some level of normalcy to our co-op shoppers and staff. Our store is still cleanest the first hour of the day, but rest assured we are continuing with our daily cleaning regimens to ensure that our store is safe and clean throughout the day for all shoppers. Some more great news is we can use clean reusable containers in our bulk section again! We contacted the Allegheny County Health Department, and they gave us the okay to bring those back as long as we maintain our current cleaning regimen and folks bring in clean containers. As an avid bulk shopper, myself, and collector of containers to fill with bulk items, it has been challenging not to use my clean reusable containers. We are working to keep the bulk department fully stocked as we enter into the colder months so that any supply chain interruptions that may happen are less impactful than they were in March and April of this year. We are not quite sure what to expect but are working to be as planful as possible to ensure the best shopping experience. Our Annual Meeting is going to look a little bit different this year by being virtual. It will be a learning experience, but we are hoping that the digital platform may help us reach more members since they can do this from the comfort of their own homes. It will be a great review of our past fiscal year’s financials and some updates on expansion and store happenings. I look forward to “seeing” everyone on November 14 at 2 pm.

O2rder Your Thanksgiving Feast Today!

The East End Food Co-op will donate $5 to the Greater Pittsburgh Community Food Bank for every turkey and every Cafe pre-order sold at the Co-op through November.

$5 = 25 meals.

Turkey pre-orders due by Sunday, November 15th. Cafe pre-orders due by Wednesday, November 18. order online at

November/December 2020

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


Customer Comments We are listening. Your voice is heard. Your prices on both salmon types are over TWICE what all other charge - why? The frozen fish we currently carry comes from Wild for Salmon. All their products are 100% wild caught, meaning they are never harvested from fish farms. The vast majority of salmon in grocery stores is now grown in fish farms. This is partly due to over-fishing, and partly to make the salmon more affordable. Wild for Salmon fishes seasonally, so they have a limited supply of fish during the year. Once their stock runs out it is out until next season. Unfortunately, it is difficult to find fish farms that practice ethical, sustainable farming. Wild for Salmon practices ethical fishing and always makes sure to fish in areas with unpolluted waters. Their careful, small-batch fishing means that their product is more expensive than salmon carried by most other grocery stores. I understand and empathize with the fact that our salmon is more expensive than what some people may be able to afford. For that reason, I've brought in Pollock and Rock Fish, which are somewhat comparable and considerably less expensive. Pollock is delicious and my fish of choice when I buy at the Co-op. -Berry, Meat I would love to buy 'Buddha's Brew' Kombucha out of Austin, TX via UNFI or Katle. Their Ginger is off the charts! Let's try it out. Keep an eye out on the shelf. -Evan, Perishable Start carrying Uncanny Beans again. Unfortunately, this product line was discontinued by the vendor. We have not yet found it to be available from another vendor. -Amber, Café Can you carry “barely bread”? This is not available from our distributors at the moment. I’ll keep an eye out. -Evan, Perishable Hoping you can start stocking Hemp Tofu and Tempeh again. It looks like these are both discontinued from our distributor. SoyBoy Tempeh is our only tempeh currently. -Evan, Perishable


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

Simply gum is expensive but mostly organic and lasts longer than Glee. I can get at Whole Foods, but would rather get from Co-op. This product looks pretty cool! Thanks for the suggestion; I think I will bring some in! -Jared, Grocery Thanks for all you do, especially during these Covid times. I am a Senior and have very, very much appreciated the Curbside pickup. The Board and staff are saints! And, all is done with a smile (even on the phone). A question and a thought: 1. I use Curbside, so I don’t come into the store. When in the store I love to peruse the freshmade products in the deli case. Is there any way for me to know (on the website) what is currently available in the deli? – Especially the back wall? 2. It is great that we carry chocolate bars (like Equal Exchange) that are fair trade. But, there are many bars on our shelves that are not Fair Trade (or similar reputable sustainable and fair vetted). Why, with our values, do we continue to sell chocolate that is likely not treating growers well? An appreciative member!! Thanks for inquiring about availability of Cafe items for curbside pickup! We are currently considering this idea, and hope that we are able to find a reliable system that will allow us to make these items available for curbside pickup soon. We will keep our members and customers posted with any updates via our Curbside Pickup page on our website. -Amber, Cafe Most of our chocolate is fair trade. Some companies feature the information more prominently than others and some companies are more rigorous with their standards than others. When we do bring in new chocolate lines, we ensure that they are fair trade. We do have some lines we have carried for years that have only recently become fair trade but most of what we carry is moving in that direction. If you have specific concerns about certain lines of chocolate we carry or had any questions about the various certifications I would be more than happy to look into it. -Ian, Grocery

November/December 2020

East End Food Co-op Annual Meeting Goes Virtual

Join via Zoom on Saturday, November 14th from 2-4 PM Join your board, co-op operational staff, and fellow members for a virtual gathering on Saturday, November 14th from 2-4 PM. Learn about the co-op's financial status, how it has managed COVID-19, and our status on expansion. Share your thoughts and ask questions, win prizes in our co-op trivia game, and hear from candidates running for the board. Pre-registraiton is required. Visit for more information and a link to register.

November/December 2020

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


2020 Board of Directors Candidates Meet Your Board Candidates

Ariel Barlow


Jenise Brown

Aileen Miller

Frank Noll

Hannah Pileggi

Trevor Ring

Blair Schoenborn

Marty Seltman

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

Why do you want to serve on the EEFC Board? ARIEL: So that I may contribute to more accessible sustainable, healthy food in my community. I want to be able to support the co-op on its journey with the gifts and skills, especially in community building, anti-oppression I’ve been able to gather. JENISE: I love Pittsburgh and feel a deep motivation to protect and improve it. Access to affordable, quality food for all of us is an important part of environmental and social justice, and I want to contribute to this on the EEFC Board. AILEEN: EEFC is where I shop for my family. I would like to dedicate time to this important institution and help any way I can to its success and influence over the Pittsburgh community. FRANK: As over 95% of my groceries come from the Co-op, I feel drawn to be more involved, as well as the experience of being a director, but it is not entirely personal. I want to provide what I can so that the Co-op will continue to thrive in Pittsburgh. HANNAH: At my core, I love Pittsburgh. I’m eager to channel my energy and passion into a local organization that aligns with my personal values. I believe my perspective as a researcher and my collaborative spirit will make me an impactful board member. TREVOR: As a staff member, customer and union officer, I feel passionate about the future of the coop and the participating community. While aligning with the EEFC values, I have care, compassion, and a fresh, multi-dimensional perspective on its operations. BLAIR: Two reasons: 1) community, food, complex challenges, and strategic planning are my favorite things to work on and 2) good, healthy food brings people together in ways nothing else can. I see a lot of opportunity to create impact with the EEFC board. MARTY: While practicing medicine in the east end, I regularly sent patients to the co-op for food and herbs. Now that I am retired, I have the time to devote to helping this vitally important organization.


Vote for the Board

October 24, 2020 - November 29, 2020 Members may vote at the Customer Service Desk or online at Remember: Only one ballot per membership number can be accepted. Do not allow anyone else to fill out your ballot or drop it in the ballot box for you. Proxy voting is prohibited per the EEFC Bylaws and Policies.

Proposed Bylaws Changes In addition to voting for board members, co-op members can vote on several proposed bylaws changes the board has come up with to restore and stregthen our cooperative culture. Please visit to review the proposed changes.

November/December 2020

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


Guide to Hard Squash Acorn/Golden Acorn • Small and round like an acorn • Sweet, slightly nutty vegetable flavored flesh • Dark green skin, patched with orange • Packed with fiber

Blue/Golden Hubbard • Very hard skin • Great for pie filling • Excellent shelf life

Buttercup & Kabocha

• Green skin • Sweet & creamy orange flesh • Kabocha aka “Japanese Pumpkin”


• Most popular hard squash variety • Orange flesh • Versatile in cooking, roasting • Ideal blended for soup


• Pale, orange flesh • Relative of Acorn & Sweet Dumpling


• Yellow flesh • Tastes like a sweet potato • Edible shell - no peeling needed!


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

Golden Nugget

• Looks like a small pumpkin • Sweet, orange flesh


• Like a mini-sized butternut • Flesh is much sweeter and has more squash flavor than butternut

Red Kuri

• Japanese variety • Orange exterior, yellow flesh • Nutty & sweet


• Mild & sweet flavor • Flesh comes out like pasta strands when cooked - hence the name

Sweet dumpling

• Mildly sweet • Tender, orange flesh


• Gets its name from its unique shape • Use as decoration, soup bowl, or a floral arrangement

November/ December 2020


Winter Squash and Apple Bake Serves 8. Prep time: 1 hour 20 minutes; 20 minutes active.

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

Ingredients: • 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 Directions: 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. 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.

Ingredients: • 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 Directions: 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.

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. November/December 2020

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


Holiday Meal Planning Holiday meals will probably look a lot different this year, with many opting out of large family gatherings amidst the coronavirus pandemic. But that doesn’t mean holiday meals can’t happen! These special meals should be fun, comforting, and delicious. Maybe this year, you need to figure out how to scale down the recipes you’ve been making for decades. Perhaps you’ll find yourself in charge of meal prep for the first time! No matter the circumstance, don’t stress. Embrace the opportunity to take on a tradition or try something new. For gatherings that are smaller in size, you may be able to scale down on the number of dishes you make. It’s likely you prepare a special recipe because it is a guest favorite, and not necessarily something for you. Make a plan for leftovers. Many soups and casseroles use the same ingredients featured in holiday meals like turkey, potatoes, and squash. If you’re new to cooking, don’t try to make the whole meal from scratch yourself. Lean on some pre-made items (like stuffing, gravy, canned or frozen vegetables, and pies) and focus on one or two easy homemade items. Or find one thing you know you can make and build your plan around that. If you’re roasting a turkey, be sure to calculate thawing and cooking times. Large frozen turkeys can take days to thaw! Browse our tips and recipes for inspiration. And if all else fails, let our Café prepare the meal for you. You can pre-order an entire vegetarian feast or a few sides and pies. Visit our grab-and-go for single size servings. We wish you good health and good food this holiday season! 10

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

November/December 2020

Mashed Potatoes Serves 8. Total time: 35 minutes; 10 minutes active

Ingredients: • 4 pounds combination of yellow and Russet potatoes, peeled and quartered • 2 1/2 tablespoons salt, divided • 1 1/2 cups half and half • 4 tablespoons butter • 2 tablespoons chives, chopped • 1/2 teaspoon black pepper, or to taste

Mashed Sweet Potatoes Serves 4. Total Time: 45 minutes

Ingredients: • 2 pounds sweet potatoes, about 2 medium • 1 cup coconut milk • 1 teaspoon cinnamon • 1/2 teaspoon salt Directions: 1. Heat the oven to 400°F. Place the sweet potatoes on a sheet pan and roast for about 30 minutes, until very tender when pierced with a knife. Let cool slightly. Strip the skins from the sweet potatoes and place the flesh in the bowl of a food processor bowl (if you prefer, you can use a large bowl and a handmasher). Puree or mash the sweet potatoes to desired degree of smoothness, and mix in the coconut milk, cinnamon and salt. 2. Serve warm.

Directions: 1. Place the potatoes in a large pot with enough water cover and 2 tablespoons of the salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them and set aside. 2. In a small saucepan, gently heat the half and half and butter until the butter is just melted. 3. Place the potatoes in a large bowl, add the half and half and butter, 1/2 tablespoon salt and pepper. Mix together with a spoon and add in the chives, once the ingredients are incorporated. Do not overmix or over-handle the potatoes. Serve immediately.

Homemade Gravy Servings: 8. Total Time: 20 minutes

Ingredients: • 4 tablespoons unsalted butter • 1/4 cup all-purpose flour • 2 cups chicken stock • 2 tablespoons white wine • 3/4 teaspoons dried parsley • 3/4 teaspoon salt • 1/4 teaspoon dried thyme • 1/4 teaspoon white pepper • 1 large pinch fresh chopped sage (or 1/4 teaspoon dried sage) • 1/4 cup heavy cream Directions: In a medium saucepan over medium heat, melt the butter. Add the flour, whisking constantly to form a white, paste-like roux. Slowly whisk in chicken stock 1/2 cup at a time. When all the stock is incorporated, add the wine, herbs and spices, stir and bring the mixture to a simmer for 10 minutes. Reduce heat, add cream and stir. Serve immediately.

November/December 2020

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


Brussels Sprouts with Pomegranate Glaze Serves 4. Total Time: 40 minutes.

Ingredients: • 1 pound Brussels sprouts, trimmed and halved • 1 tablespoon olive oil • Pinch each of salt and black pepper • 2 tablespoons pomegranate juice • 1 tablespoon balsamic vinegar • 2 tablespoons pomegranate seeds

Holiday Cheddar Cheese Ball 2 large balls (20 servings). Total Time: 15 minutes.

Ingredients: • 1 pound cream cheese, softened • 1 cup cheddar cheese, grated • 1/4 cup Asiago cheese, grated • 2 tablespoons red bell pepper, diced • 2 tablespoons fresh chives, chopped • 2 tablespoons fresh parsley, chopped • 2 teaspoons garlic, minced • Salt and freshly ground black pepper Directions: In a food processor, blend cream cheese until slightly fluffy. Add cheddar, Asiago, and garlic, and pulse until lightly blended. 1. Scoop cheese mixture into a small bowl and add the bell pepper, chives, parsley, and salt and pepper. Mix well. 2. Refrigerate mixture until cold, then form into balls. 3. Roll in extra chives, parsley, or diced bell pepper and allow to come to room temperature before serving.

Directions: 1. Preheat the oven to 375ºF. 2. Toss the Brussels sprouts with the oil, salt and pepper, place on a rimmed sheet pan and roast in the oven for 20 minutes. Remove the pan from oven and pour the pomegranate juice and vinegar over the Brussels sprouts, stirring well to coat. Return the pan to the oven for another 15 minutes, stirring the Brussels sprouts halfway through baking. Remove from the oven when the sprouts are tender and the pomegranate vinegar glaze has been absorbed. Toss with the pomegranate seeds and serve warm.

November/December 2020

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


Cranberry Orange Walnut Bars Serves 4. Total Time: 40 minutes.

Ingredients: • 1/2 cup butter, softened • 1 1/2 cups brown sugar, packed • 2 eggs • 2 teaspoons vanilla extract • 1 1/2 cups all-purpose flour • 1 1/2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup walnuts, chopped • 1 cup fresh or frozen cranberries • 1 orange, zest and juice • (about 1/2 cup of juice) Directions: 1. Preheat oven to 325ºF. Butter a 9-inch square baking dish. In a large mixing bowl, use a hand mixer to blend the softened butter and brown sugar until smooth and creamy. Beat in the eggs one at a time and add the vanilla. 2. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and blend until thoroughly incorporated. Mix in the walnuts, cranberries, orange zest, and juice by hand. Smooth batter evenly into the baking dish. 3. Bake for 50-60 minutes until a toothpick inserted in the middle comes out clean (the edges should be beginning to brown). Let cool before slicing intoTasty bars. Traditions

Cranberry Relish

Goat Cheese Crostini with Walnuts

Serves 15. Total Time: 10 minutes

Ingredients: • 1 pound whole cranberries, fresh or frozen • 1 pound Granny Smith apples, cored and finely chopped • 15 ounces canned mandarin oranges, drained and finely chopped • 10 ounces canned crushed pineapple, drained • 1/2 cup honey • 1/4 teaspoon cinnamon • 1/4 teaspoon ground ginger • 1/4 teaspoon allspice

Thanksgiving Planner

Host a holiday feast with Thanksgiving favorites from our deli. Artichoke Spinach Dip Walnut Pecan Paté Roasted Red Pepper Torta Holiday Cheese Ball Classic Mashed Potatoes Vegan Mashed Potatoes Stuffed Acorn Squash Maple Glazed Yams with Cranberries Green Beans Amandine Wild Rice Salad Mushroom Stuffing Cranberry Relish Homestyle Poultry Gravy Vegan Mushroom Gravy Pumpkin Pie Tofu Pumpkin Pie Apple Pie Pecan Pie

Directions: 1. Pulse cranberries in a food processor until coarsely chopped. 2. Transfer into a bowl and add pineapple, apple, and orange pieces. 3. Add honey and spices and mix well. Taste and adjust as needed. 4. Refrigerate overnight to allow flavors to develop. Bring to room temperature and mix well before serving.

Serves 6 (12-16 canapes) . Total Time: 20 minutes

Ingredients: • 7 ounces chevre coated with herbs • 1 baguette • 1/4 cup balsamic vinaigrette • 1/2 cup walnut pieces, toasted • Pomegranate seeds and fresh chopped herbs (optional) Directions: 1. Turn on boiler or preheat oven to 400°F. 2. Lay the walnuts on a sheet pan and lightly toast. Set aside. 3. Slice the baguette into 12 to 16 slices, about 1/2" thick. Lay slices on a baking sheet and lightly brown on one side in the broiler or oven. Once the bread is browned, turn over the slices and drizzle the top of each with the vinaigrette. 4. Slice the goat cheese into 12 to 16 rounds, about 1/4 inch thick, and place a slice on each piece of bread. Broil for about 3 minutes (or bake for 10 minutes) until the goat cheese begins to brown. Remove from oven. 5. Arrange on a platter, sprinkle with toasted, gently crushed walnuts and drizzle with additional vinaigrette. Garnish with fresh chopped herbs or pomegranate seeds, if desired.

How Much Food Do I Need? Use this chart to help order the right amount of food for your Thanksgiving celebration. item

per person

groups of ten


½ to ¾ pound

5-7 pounds



⁄3 to ½ pound

4 pounds


¼ to 1⁄3 pound

2½ pounds



⁄3 to ½ pound

4 pounds

Gravies and sauces

¼ cup

2-3 pounds

Turkey (whole)

1 to 1½ pounds

10-15 pounds

Cranberry relish

2 ounces or 1⁄8 cup

1½ pounds or 2 cups


2-4 ounces

2-3 pounds


1 slice

2 9-inch pans

Ice Cream

½ cup

½ gallon


2 each

20 total

Coop Name, Street Address Here, City, State Zip XXX-XXX-XXXX Mon–Fri Xam–Xpm, Sat–Sun Xam–Xpm address here

click here to place your logo November/December 2020

The Co-operator (max. 2 x 1")| The Newsletter of East End Food Co-op


New Bakeries Featured in Bread Dept. The co-op's bread selection has always focused on fresh, local bread from area bakeries like Wood Street, Mediterra, Friendship Farms, and Allergo Hearth. Recently, we've added a few new options to our mix: 350° Bakery (Mt. Oliver) and Wild Rise Bakery (Point Breeze). Both brands offer fresh, small batch breads and baked goods crafted with organic and locally-sourced ingredients. Perishable Merchandiser, Berry Erikson, was inspired to bring these new options to the department because of their focus on high-quality ingredients. Wild Rise products are organic, gluten-free, vegan, and locally-sourced. Berry learned about 350° Bakery from a former co-worker and loved that they source eggs, fruits, and vegetables from local farms. Next time you are in the store, check out the delicious breads and pastries from these two local bakeries! We are also looking forward to the return of Allergo Hearth breads. Allergro closed during the early stages of the pandemic and have used the time to reboot their business and their recipes; their organic, vegan breads should be returing to our shelves soon!

Store Updates We've resumed the use of reusable bulk containers! Your CLEAN reusable bulk bags and containers are welcome for use once again in the Bulk Department. We happily received approval from the Allegheny County Health Department to reinstate reusable bulk food containers. (Please note this change does not include reusable mugs and beverage containers). Reusable containers must be clean. Run them through your dishwasher or hand wash in warm soapy water before refilling them at the store. Reusable Shopping Bags: Shoppers will no longer be required to bag their own groceries if they bring their own shopping bags. Shopping into your own bag is still prohibited (as it always was!). Please care for your reusbales: Wash reusable bags between each use. Cotton and canvas bags are machine washable. Bags made from recycled plastics should be hand washed in warm soapy water.

Welcome to our newest Community Partner:

ZeroFossil Inc East End Food Co-op Members receive a 10% discount! View all the community partners online


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

November/December 2020

Congratulations to our Employees of the Month

Leah Schneider/Customer Service Rep: Having grown up going to the Co-op in her Minnesotan hometown, Leah feels an affinity with EEFC, and considers herself a big Co-op fan! In her free time, she most enjoys spending time outside running and hiking. Lately, Leah and her husband have been working to prefect a homemade French fry recipe. Matthew Curran/Produce Clerk: Matthew has recently re-joined the Co-op team. After working at several grocery stores, he can attest that EEFC is among the best and friendliest! After preparing some vegetarian delights (hummus and tacos are his favorites!), Matthew likes to spend his time reading fantastical books, watching classic films, and hanging with the cats.

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: $175,284.31

November Recipient

December Recipient

Casa San Jose supports and advocates for Latinx communities on issues related to local integration and self-sufficiency.

SETpoint's mission is to reduce sexual and physical assault, particularly among people who are at a higher risk of potential victimization.

Casa San Jose


April 2013 - September 2020

November/December 2020

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


WE HAVE NEW HOURS! We Are No� Open 8am-8 pm Open to everyone, everyday from 8 AM-8 PM

7516 meade street, pgh, pa 15208 412-242-3598 •

Senior/immune- compromised shopping hour 8-9 am every Sunday


Subscribe to our e-news by texting EASTENDFOOD to 228328.

EastEndCoOp @eastendfoodcoop @EastEndCoop

Be Green | View all our issues of The Co-operator online at


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

November/December 2020

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