Co operator THE
Volume 29 : Issue 6 • November & December 2018
-
FREE!
Refocusing the 3 r’s OF THE ENVIROMENT Page 4
HOLIDAY MEAL MAKEOVER Page 6
HOLIDAY RECIPES PAGE 8
STORE NEWS Board of Directors Eddy Jones, President William Warnock, Treasurer Emily Deferrari Sarah Trafican O.E. Zelmanovich
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 CafĂŠ: Amber Pertz Front End: eric cressley
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 www.eastendfood.coop.
Interested in Advertising? Please contact: editor@eastendfood.coop 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.
In September, Co-op Members had the opportunity to pre-order fresh, local, pasture raised turkeys from Heritage Farm. This was our first year collaborating with the farm to raise a flock of turkeys exclusively for the East End Food Co-op. Your support for local is clear! We pre-sold 43 of 50 birds. You can imagine the positive impact this has for a small family farm. Thank you for prioritizing local! We kicked off Co-op Month (October) with a member drive and welcomed 60 new households to our cooperative in just seven days. We also gave away tons of prizes and had the opportunity to connect with current members (some of whom have been with us since day one). Just over 1,300 co-operators came out to scoop up major savings and shop zero waste for our 25% off bulk food and herbs sale on Sunday, October 21st. Bulk sales were almost $17,000 and the store had a great day with $61,000 in sales. Mark your calendar, the next sale will be Sunday, April 21st! Congratulations to Bulk Merchandiser Jim McCool and IT Manager Erin Myers, who each celebrated their 20th anniversary with the Co-op this year! They received an embroidered Patagonia backpack from the Co-op as a token of appreciation for their dedication to our cooperative. Produce Manager Evan Diamond left East End Food Co-op on October 23rd to become General Manager of Chatham Marketplace, a cooperative in Pittsboro, North Carolina. As Produce Manager, Evan oversaw multiple re-sets to enhance the function and efficiency of the Produce Department for shoppers and staff. He worked closely with Equal Exchange to boost our offerings of fair trade produce and was part of a delegation to Aso Guabo Coopertaive in Equador. He was also a friend to our local growers and the inspiration for our Plant Something Day Sale that takes place each May. We wish him all the best and lots of success in his new endeavor! Online shopping and home delivery is coming to the East End Food Co-op! We are working on building our online store in partnership with Mercato. Stay tuned for more information and a launch date. 2 - The Co-operator
VOTE FOR THE BOARD It’s election time! This year Members may vote for up to 5 candidates. There are three seats up for re-election and two vacancies. Typically, the board fills vacancies through an appointment process that is very time consuming. Given that there are two vacancies going into the election, and the board’s interest to look for opportunities to increase democracy and member voice, the board decided to fill the two vacancies through the process of the election. It achieves the mutual goal of (1) making if more efficient for the board and (2) maximizing democracy and member involvement. When? Saturday, October 27th through 9 PM EST Friday, November 30th. How? Members can vote online at voting.eastendfood.coop or in person at the Customer Service desk.
East End Food Co-op Annual Meeting Saturday, November 3, 2018 from 2-5 PM
Eastminster Presbyterian Church 250 North Highland Avenue . Pittsburgh, PA 15206
Staff Celebrations Congratulations to the following staff members, who were elected by their peers as Employees of the Month.
September
Kat Reilly (Front End)
October
Erin Myers (IT) Correction: In our last issue, we listed Christine Beatty (Front End) as the August EOM. Christine Bruening (Grocery) was actually the August The Co-operator - 3 EOM. Sorry!
Bi-Annual Member Survey Notice In January 2019, the East End Food Co-op will conduct our bi-annual Member Satisfaction Survey. Your feedback and participation is important to guidng the vision of our Co-op. We must have a valid and current email address on file in our member database for you to receive an invitation to the survey. Please check your membership record by stopping at Customer Service or by emailing Erica Peiffer, Member Services Coordinator at epieffer@eastendfood.coop.
Refocusing
the 3 R’s
OF THE ENVIROMENT
By Kate Safin, Marketing & Member Services Manager For several decades, the eco-minded consumer in the United States enjoyed access to reasonable and reliable recycling options. In the early 1990s, most recycling was sorted at home and dropped off at a local recycling or waste management center or picked up curbside. Then in the early 2000s, the convenience of single stream recycling took the “work” out of recycling; there was no more sorting and virtually everything could go into one bin from mixed plastic to mixed paper. It was convenient for the consumer and cost effective for the hauler. Better yet, there was a huge global market for these materials. Shipping freights delivering goods to the United States from China would carry back recycled materials from the U.S. free of charge. Then in late 2017, China announced a ban on 24 materials and stricter standards on what it would accept from the United States. That announcement sent recycling and waste management in the United States into a state of upheaval. In May 2018, China imposed a 30-day ban on all imports of recyclables. Because there was no end market for many of the items being collected throughout the U.S., what once was “recyclable” was now trash, and waste managers had no choice but to landfill the items that were previously sent overseas. This is understandably very distressing news for avid recyclers, but this sudden disruption provides a rude awaking for all consumers that recycling isn’t a silver bullet in reducing waste. While the market may sort itself out and a new end market for recyclables could open up, the real key is to look to the 3R’s (Reuse, Reduce, Recycle) and prioritize reusing and reducing,
and adding “repurposing” and “refusing” (as in, “No straw, thank you!”) to the mix. At the Co-op, we make sustainability a priority in all we do. In response to the ever-changing waste management landscape and growing concerns from our membership, we worked to address and resolve as many challenges as possible within our organization as quickly as we could. Since September 2018, we have done independent research and worked with partner organizations to complete the following: • Participated in a “Responding to Recycling Changes” webinar hosted by National Cooperative Grocers (NCG). • Attended a “Responsible Waste Management” workshop hosted by Sustainable Pittsburgh and PNC Park. • Collected plastic straws as part of Sustainable Pittsburgh’s Straw Forward Program. • Made significant updates to our packaging to eliminate #1 plastic cups, introduce paper straws, and provide compostable to-go containers. • Provided a Recycling Awareness staff training course hosted by Pennsylvania Resources Council. • Gave away 60 zero waste utensil sets during our Annual Member Drive. Sustainability initiatives are a key strategic focus for the coming year. In 2019, we will work with the Pennsylvania Resources Council’s ZeroWaste PA Small Business Program to identify ways to increase our waste diversion and work our way to an even higher level of sustainability. We invite you to do your part as a consumer to reduce, reuse, repurpose and refuse whenever possible. As you’ll see on the next page, at the Co-op we provide many pathways to achieving a zero waste lifestyle. The Co-operator - 4
How to shop sustainably at the Co-op • Shop the Bulk Department. There are hundreds of items that come without the extra packaging, plus you can shop with your own containers (or reuse the ones we provide). • Choose products that come in reusable glass containers like milk and our on-tap kombucha. • Put produce in reusable mesh bags or recyclable/ compostable paper bags. You can also wash and reuse plastic bags, or don’t use a bag at all. • If you are dining in our Café, use a reusable plate, silverware, and cups. • Bring your own mug for hot drinks or mason jar for juice or smoothies (we’ll even give you a 10 cent credit for each time you use your own mug). • Use a stainless steel straw. We have U-Konserve straws with cleaners available for $4.99 each. • Shop with reusable tote bags (You earn a 10 cent bag credit for each reusable shopping tote you use at the Co-op). • Use our paper bags again and again. Our paper bags are generally sturdy enough to reuse for your next shopping trip and have a great second life for collecting garbage or recycling. You can also compost them.
? Confused about how to dispose of things? Here are some tips to help you recycle it right: • Clean material is a resource and dirty material is garbage. Items in your recycling bin should be empty, clean, and dry. • Lids: remove from glass containers, screw on tightly to plastic, and only include tin can lids if they are still attached to a can. • Flimsy plastic items (clamshells, plastic cups, some plastic bottles, plastic wrap) can’t be recycled. • Keep items in your recycling bin loose. Plastic bags can’t go through processing equipment. Bagged recycling is as good as garbage. • When in doubt, throw it out! Recycling contaminated by food or non-recyclable items will end up in the landfill. • Take hard-to-recyle items to the appropriate place, don’t toss them in with curbside recyling. Find a list of local resources on our website www.eastendfood.coop/ sustainabilty
HOLDAY MEAL
Makeover
By: Co+op, stronger together. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.
A celebratory dinner should be exactly that: a time to share delicious food with family and friends. While many people wish to serve traditional family favorites, for most, there’s still plenty of room to liven up your holidays with a few new flavors, local foods, and even nutritional boosters. Here are some ideas for making your holiday meals fresh, easy, and fun. • Consider a slightly new twist on the centerpiece of many a holiday meal, the turkey, by choosing a local, heritage breed, and/or brined turkey. Heritage breeds are typically moister and more flavorful than commercial turkeys. For more information on heritage breeds and general turkey tips, check out a turkey tutorial and turkey roasting tips at www.strongertogether.coop. • Give that classic green bean casserole a makeover with fresh green beans, a spritz of lemon, and a topping of toasted pine nuts. Boost the cranberry sauce with a handful of fresh or dried fruit and a dash of cayenne. Use brown rice or quinoa as the basis for
your turkey-day stuffing this year, and toss in some walnuts and chopped local apples. • Instantly transform the typical fare with seasonings: spice your eggnog with cardamom instead of (or as well as) cinnamon this year, and sprinkle tarragon on plain mashed potatoes. Or add some festive flavors to an otherwise ordinary recipe, like Pumpkin Eggnog Cookies. • Make gravy like Grandma (or your favorite cooking show chef) if you like, but don’t feel obligated! There are some top-notch, healthful cooking mixes available that are especially helpful this time of year. You’ll
find delicious, organic gravy mixes, dessert mixes, and seasoning blends for salad dressings and dips at your co-op. • Bring the unexpected to the table by adding an entirely new recipe or two to this year’s menu. Kale Winter Salad or a Winter Squash Risotto are two great options that use seasonal vegetables in new combinations. Focus on just one or two “special” dishes to complement your main course—especially if you’re serving appetizers, a couple delicious sides are all you really need and will allow you to spend more time with your guests. • Great dishes needn’t be complicated, either. Light, delicious and slightly crisp Spinach Ball appetizers would be a memorable addition to any menu. • Unless you adore kitchen duty, never refuse a guest’s offer to bring food -- and remember you can count on your grocery store for prepared foods, too. Visit the bakery department for lovely desserts (you
may want to order pies, cheesecakes, and other specific favorites ahead of time). While you’re there, choose some cranberry date scones or pumpkin pecan muffins to treat family and/or guests to special breakfast fare. You may even consider picking up a couple of extra quick breads to give as gifts! • If you’ll be hosting guests for more than just the main meal, look to the deli for speedy main course items and sides (like lasagna, smoked salmon, wheatberry salad, golden beet and kale salad, or roasted root vegetables). • Don’t forget to stock up on some local wine and beer, too. Pair a good beverage with an array of cheeses or cookies for an instant party when unexpected guests arrive! It takes just a little planning and a good source for great food to pull off a wonderful holiday meal—something full of tradition, genuine nourishment, and good will.
Spinach Balls
These light, delicious and slightly crisp Spinach Ball appetizers are perfect for your next holiday party. INGREDIENTS
PREPARATION
Spinach Balls: • 40 oz. of frozen chopped spinach • 2 boxes cornbread stuffing mix OR 4 cups of Italian breadcrumbs • 4 small green onions, finely chopped • 1 cup of butter, melted • 1-2 cups grated Parmesan cheese • 6 eggs • Salt & pepper to taste. Yogurt Sauce • 2 medium cloves garlic, mashed • ¼ teaspoon salt, plus more to taste • 1 cup Plain Greek Yogurt • 1 tablespoon fresh lemon juice • 1 tablespoon flavorful extra virgin olive oil • 1 tablespoon finely chopped fresh dill
1. Preheat oven to 350°.
• ½ teaspoon ground black pepper
6. Serve and enjoy!
Member Submitted Recipe!
2. In a medium bowl, mix the frozen chopped spinach, cornbread stuffing OR Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Mix well. 3. Shape the mixture into 1 inch balls. 4. Arrange the balls in a single layer on a large baking sheet and bake in the preheated oven 10 to 15 minutes, until lightly browned. 5. To prepare sauce, add yogurt, mashed garlic, lemon juice, olive oil, dill and pepper, stirring together well.
Member Submitted Recipe!
Kale Winter Salad
Member Submitted Recipe!
Garlic Rosemary Leg of Lamb
WINTER SQUASH RISOTTO
Member Submitted Recipe!
Pumpkin Eggnog Cookies
Ingredients • 5 cups reduced-sodium
shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash chicken broth, or veg. broth and mushrooms; cook, • 2 Tbsp. extra-virgin olive oil stirring often, until the • 3 medium shallots, sliced mushrooms give off thinly their liquid, about 5 • 3 cups butternut, minutes. Add thyme, hubbard, red kuri or salt, pepper and saffron kabocha squash (peeled, (if using); cook for 30 and chopped in ½ inch seconds. Add rice; stir pieces) until translucent, about • 2 cups shiitake mushroom 1 minute. Add wine (or caps, thinly sliced • ½ tsp. dried thyme vermouth) and cook, • ½ tsp. salt stirring, until almost • ¼ tsp. pepper absorbed by the rice, • 1⁄8 tsp. crumbled saffron about 1 minute. threads, (optional) 3. Stir in ½ cup of the • 1 cup arborio rice hot broth; reduce heat • ½ cup dry white wine, or to a gentle simmer dry vermouth and cook, stirring • ½ cup finely grated constantly, until Parmesan the liquid has been absorbed. Continue adding the broth ½ cup at a time, stirring after 1. Place broth in a medium each addition until all saucepan; bring to a the liquid has been simmer over mediumabsorbed, until the rice high heat. Reduce is tender and creamy, the heat so the broth 30 to 40 minutes total. remains steaming, but 4. You may have some is not simmering. broth left. Remove from 2. Meanwhile, heat oil in the heat and stir in a large saucepan over medium heat. Add cheese.
Ingredients
Preparation
Ingredients
Ingredients
4. Toss the potatoes and remaining garlic in a bowl with the olive oil and sprinkle with salt. 5. Place potatoes in the bottom of a large roasting pan. Nestle the heads of garlic and rosemary sprigs and amongst the potatoes. 6. Place the lamb on top of the potatoes and roast for about 2 hours, basting often with the pan juices. The lamb is done when it is so tender that a fork just slides through it like softened butter. 7. Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. 8. Slice with the potatoes, giving each person a slice of lamb and a whole head of garlic, moistened with some of the pan juices. To eat the garlic, squeeze the cloves with the flat of a knife and the softened flesh will ooze out. Either smear onto the lamp or scoop up with good crusty bread.
Preparation
• ½ cup butter, room temp. • 1 cup sugar • ½ cup brown sugar • 2 eggs • 11⁄2 tsp. vanilla extract • ½ cup pumpkin puree • 1⁄3 cup eggnog • 1⁄2 tsp. salt • 1⁄2 tsp. cinnamon • 1⁄4 tsp. nutmeg • 1 teaspoon baking soda • 3 cups flour Icing: (optional) • 4 oz. cream cheese, softened • 4 oz. salted butter, softened • 1 tsp. vanilla extract • 1⁄4 cup eggnog • 2 1⁄2 cups powdered sugar
Preparation
Cookies: 1. Preheat oven to 350°. 2. Whip butter in a medium bowl until soft and fluffly.
3. Add sugar, brown sugar, eggs and vanilla. Mix well. 4. Add the pumpkin, eggnog, nutmeg, salt, and baking soda, and mix well. 5. Add flour and fold lightly until combined. The dough should be soft and sticky. 6. Scoop spoonfuls of dough onto a greased or lined baking sheet. Bake 13-15 minutes 7. Let cookies cool before icing. If not icing, dust with powered sugar. Icing: 1. Using an electric mixer or whisk, whip softened cream cheese and butter together. Whip in vanilla extract. 2. Add half of the eggnog and powdered sugar and mix until blended. 3. Slowly add the remaining eggnog and powdered sugar and mix until combined. 4. Spread frosting on cooled cookies using a knife.
• 1 lb. of kale, center 1. In a large mixing ribs and stems bowl combine removed, leaves the kale with 1 thinly sliced crosswise tablespoon olive oil, • 1 cup green cabbage, 1 tablespoon lemon shredded juice and a pinch of • ½ cup raw beets, salt. Massage it with shredded your hands for 1 - 2 • 1⁄4 cup green onions, minutes or until the chopped kale is bright green • 1/4 cup parsley, and pliable. chopped 2. Add in the cabbage, • 1 orange, segmented beets, green onions • ½ cup pomegranate and parsley and seeds toss well. Next • 1⁄3 cup freshly grated add in the orange Parmesan or Romano segments and cheeses plus some pomegranate seeds. bigger shavings to top 3. In a small bowl the salad with whisk together the • Juice of 2-3 lemons remaining olive oil, • 2 Tbsp. olive oil lemon juice, maple • 2 Tbsp. maple syrup syrup or honey, salt or honey and pepper to taste. • 1⁄4 cup lightly toasted 4. Then drizzle the pecans, walnuts or dressing over the almonds salad. Top with • Salt and pepper to grated Parmesan taste and nuts.
• 1 (4 ½ lb) boneless leg of lamb, trimmed and tied • 8 -16 garlic cloves, thinly sliced. (Reserve some for potatoes.) • 6 whole heads of garlic, tops cut off • 2 tablespoons fresh rosemary, plus a few whole sprigs • 4-6 Tbsp. oil • 4 ½ pounds small red potatoes, un-peeled • Salt & Pepper to taste
Preparation 1. Preheat the oven to 450
degrees F. Place the oven rack so the lamb will sit in the middle of the oven. 2. With a sharp knife cut slits all over the lamb (top and bottom). Insert the slivers of garlic. 3. Brush the lamb with the oil and season with rosemary, salt and pepper. Allow to sit at room temperature for 30 minutes to 1 hour.
2018 PITTSBURGH URBAN FARM TOUR RECAP The 2018 Pittsburgh Urban Farm Tour took place Saturday, September 8th. The annual event is organized by the East End Food Co-op (EEFC), Pittsburgh Food Policy Council (PFPC), and Pennsylvania Association for Sustainable Agriculture (PASA) to promote urban agriculture as a viable means for food production, build connections between consumers and farmers, and support the future of farming. Fourteen small commercial farms, community gardens, and apiaries were included in this year’s tour. Participants chose their own course and biked or drove to each destination. Despite chilly temperatures and constant rain, over 100 people (including some from out-of-state) participated in the tour, helping raise money for urban growers who are fighting food insecurity in our region. Each participaing farm recieved a $100 honorarium and additional proceeds seeded a brand new Urban Grower Professional Development Scholarship Fund. Thank you to this year’s participating farms and gardens: African Healing Garden, Ballfield Farm, Bandi Schaum Community Garden, Braddock Farms, Burgh Bees Community Apiary, Centervue Gardens, Drew Mathieson Center, Garden Dreams Urban Farm & Nursery, Garfield Community Farm, Hilltop Urban Farm, Homewood Historical Community Farm, Mt. Oliver Community Garden, Shiloh Farm, Steel City Soils.
The Co-operator - 11
THE
MEET Owner Where do you live and how often do you visit our store? I live in Wilkinsburg/Regent Square, and I’m here about once a week. What was your motivation for coming to and/or joining the Co-op? I came for the bulk foods, and joined to be part of and to support this community. What is your favorite thing you get from the Co-op and what’s so great about it? I still come mostly for bulk – there’s not a lot of places for that. The vegetables and fruits are organic, and I tend to buy those here when farmers markets are off-season. If you could change one thing about the Co-op, what would it be? I would like the Co-op to be more accessible to a wider range of people. It would be nice if the store was bigger, and there was better parking. What do you love and hope will never change about the Co-op? The community here and the variety of foods. What makes shopping at the Co-op different than other stores? I always run into people I know here! And you have to hold
Eric L., Member Since 1992 your cart while you check out or it will roll away. What do you like to do when you’re not at the Co-op? I play music. I like to bike, and spend time fixing up my house. How would you describe your lifestyle, and how does the Co-op fit in? I would describe my lifestyle as healthy, and the Coop supports my wellbeing. I don’t participate in a lot of Co-op activities, but I’m very involved in the Credit Union and that keeps me connected to the Co-op.
12 - The Co-operator
register
Round
To support these organizations, tell your cashier to Round Up your total at the register!
NOVEMBER: Humane Animal Rescue In 2017, The Animal Rescue League Shelter & Wildlife Center and Western Pennsylvania Humane Society merged and are now Humane Animal Rescue. Their open door policy ensures that no animal is ever refused shelter. The non-profit provides care to abandoned, neglected, and injured animals, including injured, orphaned, or ill native Pennsylvania Wildlife. They also educate the community on humane care and interactions with animals, and work to reunite lost pets or seek new homes for them. Register Round Up funds will help reduce pet overpopulation and provide cage enrichment, improving the mental health of animals in their care.
www.humaneanimalrescue.org
DECEMBER: Global Links Global Links is a medical relief and development organization dedicated to supporting health improvement initiatives in resource-poor communities and promoting environmental stewardship in the US healthcare system. Global Links captures unused, unexpired surplus medical supplies from healthcare facilities in and around Pittsburgh, keeping them out of landfills and redirecting them to those in need. Round up funds will aid in their mission to share their experience and technical knowledge with international and domestic partners and educate volunteers, donors and the community on issues of global health and environmental stewardship.
www.globallinks.org
Spare Change Makes a Big Difference! Register Round Up Funds raised to date: $130,063.57
April 2013-Septemeber 2018
1) Salt Lamp - Evolution Salt Co. 2) felt peacock ornament - silk road 3) hand-crafted KIDS hat & gloves - Andes Gifts 4) Body Lotion - Una Biologicals 5) Handwoven African Winged Basket - Alaffia Authentic. 6) RESUABLE BEESWAX FOOD WRAP - ABEEGO 7) Chocolate - Nathan Mller 8) House plants & succulants 9) hand-crafted Hats & Ear Warmers - Andes Gifts 10) Alpaca Socks - Alpaca Arte 11) Orange Clove Cinnamon Tin - Good Light candle Co.. 12) Nesting TRIO of Containers - U KonservE 13) WIDE MOUTH BOTTLE - Hydroflask 14) ROSE FACE CARE KIT - EVANHEALY 15) Essential Oil Starter KIT - Pranarom 16) Co-op Gift Card 17) ultrasonic faux wood essential oil diffuser - Now Foods 18) Books
CUSTOMER COMMENTS Your staff is always so friendly & helpful - thanks! The Co-op attracts the most wonderful people! Thanks for being part of the community and for sharing positive thoughts! - eric, Front End I would buy the original “Spike” seasoning if you had it. Don’t care much for the other kinds. We currently carry this item in boxes in aisle 3. Please let us know if you have any further questions or comments. - Ian, Grocery Please carry: Kettle & Fire BEEF CHILI We now carry this item. You can find it in aisle 2. Thanks for your suggestion. - Ian, Grocery We LOVE the Aqua Vitae Kombucha! Would you please carry the Elderberry variety more often? Thanks! The elderberry kombucha will be introduced into the mix when it once again becomes available. Thank you for your comments. - Jim, Bulk Please encourage, if not incenticize, customers usage of old boxes, cloth bags and mason jars instead of plastic produce bags. Thank you for you comment! The Co-op gives a 10 cent credit for each reusable bag a shopper uses at checkout. We also give a 10 cent credit for reusable mugs. We encourage everyone to use their own reusable containers in bulk. Paper bags are available in produce and we are looking into PLA or corn-based bag alternatives. Ultimately we are all responsible for the waste we produce (or don’t). Thanks for being a good example and encouraging others to do the same. - Kate, Marketing & Member Services When will you get vacuum packed oysters? Thank you for the suggestion. I haven’t found a good source for these yet, but I will be on the lookout for one! - Maura, Grocery The Co-operator - 15
Event Calendar NOVEMBER & DECEMBER CBD OIL USES & BENEFITS
Wednesday, November 7, 6:30 PM – 7:30 PM Rick Lichtenstein, City Hemp Rx POWER/EEFC Conference Room FREE – Please RSVP Not all hemp is created equal, not all CBD is the same. Learn how to read and understand labels, and review a range of pharmaceutical grade hemp CBD oil products with potential healthpromoting benefits for both humans and animals.
HEALTHY COOKING DEMO
Saturday, November 17 1 PM – 3 PM Chef Claudy M. Pierre, Eminent Hospitality Solutions POWER/EEFC Conference Room FREE – Please RSVP Chef Claudy will demonstrate how to prepare vegetarian chili and cornbread, a healthy meal you can make at home with real food ingredients. Attendees get to sample the dish, receive a recipe book and small prizes.
CO-OP ORIENTATION
Sunday, December 2, 2 PM – 3 PM Erica Peiffer, Member Services POWER/EEFC Conference Room FREE – Please RSVP Ask questions, meet fellow co-op members and staff, review member benefits, and learn more about the cooperative business model. Non-members welcome!
YIN-YANG WELLNESS
Wednesday, December 5, 7 PM – 8 PM Lilith Bailey-Kroll, Lilith.Yoga & Tyler Phan, Source Pittsburgh POWER/EEFC Conference Room FREE – Please RSVP The burgeoning field of Integrative Medicine has introduced different modalities, including Chinese Medicine and Yoga, to complement the Western approach to health care. This crash course on innovative ways to understand the body through traditional Eastern schools of thought will help you understand how to use yoga and acupuncture-separately or together--to treat specific health concerns.
10%* off wellness AND body care The first Wednesday of every month
EASY ONE-POT MEALS
Saturday, December 8, 1 PM – 3 PM Sally Lipsky, PhD Author & Educator POWER/EEFC Conference Room $10 Co-op Members / $15 Non-Members Learn the benefits of plant-based eating for your body and the environment. Get started with sample shopping lists and three steps for easy meal prep. Following a cooking demo, you can taste-test easy one-pot meals that both nourish and satisfy. Participants will go home with a copy Sally’s book “Beyond Cancer: The Powerful Effect of Plant-based Eating.”
RSVP at: eastendfoodcoop.eventbrite.com
WELLNESS Wednesday
*No additional discounts or sales may be stacked with this offer
Senior Discount Days (5% courtesy discount for 62+) Every Tues. & Thurs.
quarterly discount
Members, be sure to use your 10% quarterly discount by December 31st!
Open to everyone, every day from 8 AM - 9 PM 7516 Meade Street . Pittsburgh, PA 15208 412-242-3598 . www.eastendfood.coop