LexTalk September October 2016

News from the Lexington Cooperative Market

September/October 2016

LexTalk Harvesting the Best of Fall

We’re Celeb rating Apple s

Crockpot

3 lbs apples, any variety 2 cinnamon sticks, optional 1 tbl lemon juice 1/2 cup water 1/4 tsp salt

Applesauce

Join Us October 22 Tastings 11am-3pm Locally Grown By: Dan and Iris Tower in Youngstown, NY

[1] Peel and core the apples then cut them into 1-2 inch pieces, depending on how chunky you prefer your applesauce.

[2] Combine all the ingredients in the slow cooker [3] Cook on high for 4 hours, stirring twice during cooking.

[4] Cool, enjoy, and store

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You’re invited to be a part...

Voluntary and Open Membership

A co-op is a business owned by the people it serves. Our food co-op is building a community that’s focused on great food, supporting local farmers, and sustaining health and nutrition.

However, the cooperative idea is more than a brick and mortar store. It’s built upon the idea that local owners, not far-away investors, gain the benefits of business success. Simply put, cooperation is for everyone.

13,000

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Democratic Member Control

At Lexington Cooperative Market we demonstrate our commitment to ethical business practices by extending them to an ever widening circle.

These seven principles are at work at our co-op every month, of every year, since 1971!

Actively Building on our Principles Hope Hoetzer-Cook, Board Secretary

I entered a quaint little storefront with barrels and bins, announcing I’d like to join and volunteer.

Suddenly, I was a Lexington Cheesecutter.

The Cheesecutting Collective was a grand institution of the Lexington Co-op. We carefully scrambled down rickety basement stairs to retrieve cutting and wrapping tools, and organized ourselves as an interchangeable assembly line overseen by old hands like Dorothy Shaw and Billie Fink.

We were trained to cut chunks large and small to meet member-owner needs; to tightly seal for health and safety; weigh and price, delighted that the end-of night scraps would cap our work party. It was great.

When we lost the Cheesecutters in the move to Elmwood, I found a niche stocking and inventorying herbs, enjoying meeting fellowowners, sharing and learning.

Then something happened. Another co-op was informed serious fines could result if they continued violating Fair Practice Labor Laws by using under-compensated volunteers as employees unless all members worked. Our Board and management examined the numbers and decided we had to end member-work.

3 Member Economic Participation

7 Cooperative Principles

We grew up, but with a wary eye to becoming “not just a store.”

Our new professionalism enables us to better meet member-owner needs as our numbers ballooned from under 2500 to 10,000 plus. Had we remained a quaint storefront, we probably wouldn’t have survived, much less dreamed ahead to a second store.

Nor could we have nurtured other co-ops as we now do, help a farmer whose barn burned down, become a major source of healthy food or contribute as significantly to the local economy.

Shopping at the Co-op supports Lexington, but also circulates our dollars in the local farming, small business and greater Buffalo communities.

Our votes for Board members determine Co-op goals and directions. Donating our patronage dividends helps support other co-ops and worthy ventures. By attending meetings, praising or criticizing, and educating ourselves, we reaffirm co-op principles. .

But some of us still miss that hands-on satisfaction. After much on-going discussion, our Board is moving to create new opportunities for active member participation.

Board meetings have always been open, but now, member-owners can participate on Board committees when applicable. This year, member-owners will help plan our Annual Meeting, a first step in discovering how to

incorporate active participation into our future.

It will differ from the old member-work system or purely social events. We’re considering participation that will enhance the Co-op, its mission, directions and success and ensure Lexington shines as a positive model of Cooperation to the larger community.

Many grocery co-ops are undertaking a similar journey, lobbying to become a Bee City; instituting creative affordability programs, managing farms or providing healthy food education/growing activities in schools.

Each co-op finds its own way. Maybe we’ll want to fundraise for solar panels, research plastic v paper bags, generate a marketable Lexi Cookbook, sponsor pertinent films and lectures or have a food truck. We’ll have to balance costs and feasibilities, establish oversight and make sure we can deliver on any project we undertake.

We’re not just a store. Your interest in a new participation program will inform Board directions, so email us at Board@Lexington.coop with your ideas and willingness to volunteer.

A new store is arriving: it’s a perfect time for us to come together and actively build on our principles.

(and eat)

VOTE

MEET

Come to the Annual It’s Board Election Meeting! Dinner and Season! Let your meeting will be held on voice be heard and cast your vote.

October 26th 5:30- 8pm. e on Keep an eybox il a m r you and for ballot report

REDEEM

When the Co-op earns a profit, your Board of Directors decides whether a portion of that profit should go to owners via patronage dividends. ‘Patronage’ means that owner dividends are calculated based on how much you shop, not how much stock you own. If it’s a “GO”, at the end of October dividends are distributed to eligible owners by mail.

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Autonomy & Independence

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Education, Training, and Information

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$2.4 Million Raised

by Our Owners!

We all built this co-op together, independently from banks, grants, and loans. These funds are the reason we’re Headin’ to Hertel!

UPDATE: GMO Labeling Recently a flawed GMO labeling bill was passed into federal law. The new law requires products made with GMOs to disclose their ingredients but there will be no standard for how companies choose to present these facts.

While this is an improvement on previous standards, we are disappointed that this bill includes an option for companies to use QR codes, websites, or 800 numbers as opposed to uniform, clear on-package labeling.

This law continues to put the burden on consumers to remain vigilant and educated as to what is in their foods.

“Look for the butterfly” when shopping. This logo can be found on more than 36,000 products nationwide. Other products may also be GMO-free and just not carry the official verification. We are continuing to look for ways to help our shoppers navigate these labeling systems.

Co-ops In The Co-mmunity

Cooperation Among Cooperatives you also support these co-ops...

Gro-Operative Organic Valley BreadHive Once Again Dr. Bronners

...and more!

7 Concern for Community

Equal Exchange EE is helping to sustain poor farming communities while protecting vibrant ecosystems through the production of coffee, chocolate, bananas, cashews and more.

Eden Valley Growers Mostly third and fourth generation farms, supplying WNY and the rest of the country with fresh local produce for more than half a century.

Alaffia Cooperatives made up of Togolese women manage shea butter, a sustainable resource.

Alaffia works to maintain traditions, offers fare wages, promotes gender equality, and helps alleviate poverty.

NCG & The Carbon Underground National Co+op Grocers (NCG) and industry partners have contributed $113,575 to The Carbon Underground to help the nonprofit promote the global benefits of restoring healthy soil and reverse climate change.

The Carbon Underground works to connect groups ranging farmers to politicians and encourages collaborative work to advert climate change caused by the mismanagement of soil.

Through “cooperation and

collaboration, the natural foods industry can help slow climate change.

NCG CEO, Robynn Shrade

”

Serve Wilt in soup, Blanch for pesto, or Raw in a salad

Bake Sautee with onion, shallot, and garlic in olive oil. Sprinkle with gruyere cheese and croutons and bake for 20 minutes at 325°

Grill Toss in olive oil, garlic, & lemon juice.

Grill for 2-4 minutes per side

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Whether Whether your your palate palate cc comfort comfort of of an an apple apple or or th t a grape grape,our ourco-op co-opisisove ov colorful colorful and and delicious delicious

Kale

Locally Grown By: Bowman-Hill Farm in Kent, NY Varieties: Green, Red, Lacinato Flavor: Slightly Bitter

Pairs Well With: chorizo, sausages, sweet potatoes, white beans, Parmesan, ricotta, salty cheeses, garlic, tahini

Food & Fun: Back to School Or should we say back to routine? Time to get back into the swing of things whether you’re packing a lunch or unpacking a dorm, your co-op has you covered!

Bus Ride Home After a

long day Organic Valley Stringles Cheese Sticks will help boost energy, just in time to start homework.

Morning Fuel Don’t hit

snooze, grab a Field Day Snack Bar, they are just what you need to get going.

Lunchtime Love Beets Mild Vinegar Beets are sweet, tender and delicious- and portable!

Teacher’s Pet Become a classroom favorite with Lexi’s Chocolate Chip Cookies.

Study Break A cup Off to Practice Let Lexi’s Kitchen do the cooking with a Sesame Cashew Noodle Bowl.

(or two, or three) of Equal Exchange Coffee is exactly what you need to power through that paper.

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r your er your palate palate calls calls for for the the crisp crisp ff an an apple apple or or the the tart tart goodness goodness of of ur co-op our co-opisisoverflowing overflowingwith withthe the and and delicious delicious autumn autumn bounty! bounty!

Grapes Locally Grown By: Erdle Farm in Silver Creek, NY Pairs Well With: brie, ricotta, pancetta, honey, apples, black pepper, lemon, sausage, curry, turkey

Flavor Guide Somerset Red Seedless A unique, strawberry-like flavor. Sweetest when fully red!

Mars Purple Seedless Mild, sweet flavor.

Thomcord Light, sweet flavor.

Concord Thick skin with a super sweet meaty interior. The brightest burst of grape-y flavor!

Lakemont Green Seedless Hardy and sweet.

3 Step Pickled Grapes

Pears

Stuff with blue cheese, honey, and nuts. Bake at 375° for 15 minutes

Locally Grown By: Eden Valley Growers, NY Our Favorite: Bosc Flavor: Bold spicy-sweet flavor that can hold up when paired with strong spices such as nutmeg or cinnamon. Bosc pears are great for cooking as their tough skin allows their shape and flavor to last.

Add to oatmeal or greek yogurt

Perfect Pears Top grilled chicken or pork with pear puree, blend pears with water to desired thickness

[1.] Combine ½ cup unseasoned rice vinegar, 2 Tbsp. sugar, 2 star anise pods, ½ tsp. fennel seeds, pinch of red pepper flakes, 2 tsp. kosher salt, 2 Tbsp. orange juice, and ¼ cup water in a medium bowl or glass jar [2.] Stir (or cover and shake) until sugar and salt dissolve [3.]Add 1 cup of grapes and let sit at room temperature at least 30 minutes recipe from bonappetit.com

Slide into a sandwich or quesadilla

Toss on your salad with walnuts and poppyseed dressing

Wine Poached Pears [1.] Place 3 cups of red wine, 1 cup water, 1 cup sugar, half a vanilla bean, 1 star anise, 2 Tbsp. honey and 1 Tbsp. lemon juice into a pot.

[2.] Bring the liquid to a simmer, stirring until the sugar is dissolved.

[3.] Add peeled pears, cover, and simmer for 20 minutes.

[4.] Remove the pears and use the remaining liquid to glaze. recipe from strongertogether.coop

812-7641

e m a G r You Guide Day

recipe from strongertogether.coop

Cheering from your couch or rooting at the stadium? Your co-op has what you need to make your game day party a victory.

Get prepped and pumped with game day essentials like beer, chips, dips, platters, spreads and more...

The Game Plan Prepare to take the field with this handy serving guide!

Appetizers

10 assorted

Snacks/Chips/Crackers

1/4 pound

Dips/Spreads

1 cup

Soups/Stews

1 pint

Sides/Salads

1/2 pound

Sandwiches/Burgers

2-3 each

Pizza

2-3 slices

The Rookie Prove your pro status by laying out a fresh-faced veggie platter. Build your own or buy one ready made at your co-op!

The Kickoff: Spinach Artichoke Dip 1/2 cup canned or marinated artichoke hearts, drained 2 cups fresh spinach, washed 1 green onion 1/2 cup shredded Parmesan cheese 1 teaspoon pickled jalapeño peppers 3 tablespoons roasted red peppers, drained and diced 1/3 cup mayonnaise 2 teaspoons lemon juice Salt and pepper to taste Mince the artichoke hearts, spinach, jalapeño pepper and green onion. Place them into a mixing bowl, add the Parmesan cheese, mayonnaise, lemon juice and roasted red peppers, then fold the ingredients together.

The Hail Mary Touchdown!

Score big by busting out the beer. Spicy foods like salsa and Buffalo wings go great with pale ales and IPAs. Grilling? Go for something heavier, like a Belgian-style Siason

Snap the ball to Lexi’s Kitchen and they will always come up with the big play, like this party-sized Buffalo Chicken Pizza. It will be eaten so fast, you’ll need to see an instant replay!

Pair your pork with Lexi’s Gold Rush Curry Coleslaw

Crocktoberfest!

Create a delicious, from-scratch meal with little effort!

photo: notsolazysundays.com

HIGH 212°- Soup, casserole, pudding, stewed fruit

What Setting Should I Use?

Use Nickel’s Pit BBQ Sauce for some local flare!

SIMMER 185° - Stew, soups, stock, broth, when you have a longer time to cook WARM 165°- Nothing! Use this setting only to keep fully cooked meals warm

Lexi’s Apple BBQ Pulled Pork 2 cups BBQ sauce ½ cup apple cider ¼ cup apple cider vinegar ¼ cup brown sugar ½ onion diced 1 tbl garlic, minced

LOW 200°- Stew, braised food, less tender cut of meat, chops, rib, roast

2 tbl chili powder 1 tbl ground cumin 1 tsp salt 1 tsp black pepper 4 lbs pork shoulder, diced

TIP For safer foods the USDA recommends that all foods in a crockpot reach 140° within the first 3 hours.

Sweet Potato Lentils 3 large sweet potatoes, diced 3 cups vegetable broth 1 onion, minced 4 cloves garlic, minced 2 tsp ground coriander 2 tsp garam masala

[1] Place all of the ingredients in your crockpot and stir to combine. [2] Cover and cook for 6-8 hours on low. [3] Carefully remove the pork from the pot and flake apart with two forks. [4] Add the pork back to the sauce.

2 tsp chili powder ½ tsp salt 1½ cups uncooked red lentils 1 can coconut milk 1 cup water

[1] Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft. [2] Add the lentils and stir once. Replace the lid and cook on high for an additional 1½ hours. [3] Stir in the coconut milk and as much water as needed to get desired consistency recipe from pinchofyum.com

keep it local 1

1/2 Can

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made with LOCAL cabbage, garlic and salt

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Jars

Packs

Combine the Wardynski bratwurst, Barrel & Brine Classic kraut, apples, and onion in a crockpot. Pour half a can of beer (8oz) over the ingredients, cook 2-4 hours on medium. Drink the remaining beer and contemplate life as you wait!

Prost!

807 Elmwood Ave, Buffalo, NY 14222 716.886.COOP

PRSRT STD U.S. POSTAGE PAID BUFFALO NY PERMIT #801

Open to Everyone 7 am - 11 pm daily

Annual Meeting

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Back to School

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Game Days Co-op Month