LexTalk January February 2019

LexTalk News from Lexington Co-op Markets

feel alive Locally owned Bootleg Bucha opened in 2015, and in the three short years that followed, it has grown into New York State’s largest kombucha brewery.

Their operation began in owners’ Jeff and Heather’s home kitchen before moving to Horsefeathers Market. Bootleg Bucha quickly outgrew that space and has taken up residence at 1250 Niagara Street in Buffalo.

Jeff and Heather believe that “drinking stuff that makes you feel good doesn’t have to taste bad,” which is why they are committed to producing a vegan, non-GMO, organic beverage that also tastes great. Bootleg Bucha is 100% raw, naturally fermented, and never pasteurized. Their ‘buch’ is an excellent source of vitamin B12 and supplements your body’s natural gut flora. Learn more about kombucha inside!

A Letter from Alison My husband and I had our first date on New Year’s Eve seventeen years ago, centered around a delicious meal he cooked for me, and during the evening we talked about important moments from our lives in the past year, and what we hoped to accomplish in the new year.

Each year since then we have taken time during the holiday season to share a wonderful meal, reflect about the past and create our dreams for the future.

Looking back on the past year for Lexington Co-op, there were many accomplishments: we celebrated our first year with two stores, welcomed a record number of new member-owners, and created over 70 new jobs! In addition to these milestones, I reflected on what truly sets Lexington apart from other stores. We are not just a natural foods grocery store - we are a co-op.

As a co-op, we are a communityowned business that meets our shared needs for natural, locally sourced and organic foods. Cooperatives follow the guidelines of seven cooperative principles, the seventh being “concern for the community”.

Our concern for the community has been shown in many ways in the past year; one of which is member-owners pooling their personal money to help others. I am proud to report that Lexington member-owners donated $25,640 – this past fiscal year including $13,182 to the WNY Food Bank, as well as funds to support nonprofit organizations and farmers in need.

At the time that I am writing this article, member-owners are coming together to support a local farm, Native Offerings, which had a tragic fire in their main storage barn that destroyed equipment, hay and winter crops.

Lexington set a goal to raise $10,000 to help our supplier, and within two days we raised $4,300 in register donations from owners and customers, and within ten days have raised a total of $11,471. This is an inspiring display of support from our co-op community and what sets us apart from being just a store.

This care for others is one of the things that makes me the proudest in being part of the Lexington Co-op. And it is also one of the reasons it is so important to ensure the long-term viability of our coop, so that we can continue making a positive and lasting contribution.

As I reflect on the accomplishments of the past year, and look ahead to the next year, your Board and management team are focused on our return to profitability plan to ensure that we remain financially strong, sustainable and vibrant for years to come. Your support of our co-op is vital and greatly appreciated. Please continue to shop at the co-op, invite your friends to come along, and share your feedback with us on how we can meet your needs even better.

I will soon be sitting down with my family to enjoy our annual tradition, accompanied by delicious foods supplied by Lexington. As I do, I reflect on my gratitude for being part of this amazing co-op, and wish you and your family a happy, cozy and food-filled New Year.

-Alison WIlcox-Lanfear, Board President

Together we raised

11,471

$

for Native Offerings Farm Rebuild

Thank You!

Co-op News In our last newsletter we talked about a couple of our long-time staff leaving the Co-op. We are excited to announce that we have chosen a new Elmwood Store Manager and a new Elmwood Kitchen Manager!

You will certainly recognize our new Elmwood Store Manager, it’s Tanya Carney! She has been with the Co-op for nine years and is stepping up from her current role as Assistant Store Manager.

Current Manager, Shawn Peters, will take over as Manager at our Hertel store.

In Lexi’s Kitchen you will see a new face, Patrick Ryan. He comes with years of experience in the restaurant, kitchen, and hospitality industry. We are excited to welcome him to our team!

Hemp, Hemp, Hooray for CBD! Hemp-derived Cannabidoil (CBD) has become extremely popular in the wellness community and now it’s available at the Co-op!

Why do people love it?

To begin with, CBD is known to aid in stress, anxiety, nausea, and other ailments. People are also using it to naturally treat chronic pain, sleep deprivation and a variety of other ailments, including extreme conditions such as Epilepsy and Alzheimer’s. CBD interacts with our naturally occurring systems and doesn’t cause a high, making it a safer, less controversial wellness alternative, while still offering significant health benefits.

Tony Weiss Farm Eden, NY

Weiss Farm has been preparing for the CBD boom. The 75 acre farm planted 20 acres of hemp this season with plans to use more of his land in the future for the crop. During a farm tour, co-op staff was able to see the hemp seedlings. Tony said that he believed those little sprouts were going to be around 5 feet tall by the end of the season!

How does CBD do so much?

CBD is one of many cannabinoids found in the hemp plant. Cannabinoids are plant compounds that communicate with cannabinoid receptors in our bodies. This system of receptors, called the Endocannabinoid System or ECS, regulates and maintains health within every organ system in the body.

Our bodies were built for cannabinoids!

Plus ,CBD oil offers seed-to-shelf traceability with its raw material and labels the milligram amount of CBD per serving. Available as sprays, drops, lotions, balms, and capsules.

CBD Quick Facts!

• • • • • •

CBD comes from hemp and will not get you high!

Many find it to have calming qualities that alleviate anxiety and aid in sleep Its antioxidant properties are on par or greater than vitamins A, C, and E Its anti-inflammatory and nutritious, containing fatty acids & vitamin E It can be useful for treatment of acne, asthma, addiction, epilepsy, insomnia, mood, metabolism, inflammation, and pain CBD is legal federally and in NYS

Bootleg Bucha HempBucha Buffalo, NY

100% raw kombucha brewed with New York State industrial hemp! All the benefits of Bootleg’s naturally fermented tea - probiotics, antioxidants, vitamin B12 combined with the features of a CBD-infused beverage!

GET CULTURED Travel the world and learn about the good bacteria that lives inside of food...

Glossary

food cultures: live bacteria, yeasts or molds used in food production fermentation (or culturing): any process in which the activity of food cultures brings a desirable change to food beverages pasteurization: a process that kills cultures that are harmful for humans to consume or cause food to spoil probiotics: live microorganisms that have health benefits when consumed. They are said to improve digestion, reduce depression, and improve heart health.

Sauerkraut Barrel+Brine- Buffalo, NY

• Made with fermented cabbage • Originated in Germany and adapted throughout Europe.

• Rich in fiber, vitamins and antioxidants.

• Choose “unpasteurized” sauerkraut for the probiotic benefits!

Kombucha

Bootleg Bucha- Buffalo, NY

• Created in China over 2,000 years ago.

• Called the “Tea of Immortality” as it is made from fermented tea.

• After teas are brewed, sugar and SCOBY (Symbiotic Colony of Bacteria & Yeast) are added to initiate fermentation.

• Kombucha has been linked to better digestion, joint health, and energy boosts.

Kefir • Kefir uses grain cultures to ferment cow’s or goat’s milk.

• Many people who are lactose intolerant can drink kefir thanks to fermentation.

• Kefir can be mixed into smoothies, used to make cheese, or eaten with cereal.

Tempeh SoyBoy- Rochester, NY

• Originally from Indonesia.

• Made with fermented soybeans.

• Great meat substitute due to its texture, versatility, and containing B12, a vitamin commonly found in animal products.

Fermented But Not Probiotic Sorry, but some of the tastiest fermented foods (we’re looking at you, beer) do not have probiotics.

Fermentation was originally used as early as 7,000 BC in Asia to preserve foods, and later make rice wine! It wasn’t until the 1930s that food scientists started finding health benefits in fermentation and it wasn’t until the last decade that gut health and probiotics became popular.

Probiotics need a certain environment to survive.

This is why sourdough bread, alcohol, and a lot of cheeses don’t contain them.

The processes used to make these foods and drinks kill off these beneficial bacteria.

Going with this science, cooking foods with probiotics will kill the bacteria and nullify probiotic benefits. Cooking fermented foods will not impact their other great qualities like vitamins, minerals, or being antioxidants!

Kimchi • Sauerkraut’s Asian counterpart!

• Traditional to Korea, where it was fermented in earthen pots underground for months.

• Originally created as a way to preserve vegetables during the winter.

Make Classic Kimchi 2 heads Napa cabbage, chopped 2 pieces daikon radish, chopped 1 bunch scallions, chopped 5 cloves garlic 2 inch piece of ginger, peeled 1/4 – 1/2 cup red chili powder or other red pepper 2 tsp fish sauce, optional 4 T sea salt

Greek Yogurt • All yogurt is fermented- however, a lot of yogurt is pasteurized.

Look for “live cultures” or “active cultures” on the label for probiotics!

• What makes yogurt “Greek Yogurt?” It has been strained to remove most of its whey to make it thicker.

Try It Out

• Greek yogurt can replace sour cream for a healthier alternative in recipes.

• Put those cultures to work! Marinate pork or chicken in Greek Yogurt for a super tender piece of meat.

In Your Store!

Chobani, Stonyfield & The Greek Gods all have active cultures!

1. Chop up veggies! Cabbage should be cut into thick strips.

2. Add salt to the veggie mix. Let sit for 2 hours.

3. In a food processor blend the garlic, ginger and chili flakes into a paste 4. Mix the veggies and the paste together. Do not use your bare hands!

Miso

5. Pack your mixture into glass mason jars.

Make sure jars are compact at the bottom, allowing a thin layer of water to remain at the top. Leave 1 inch of space between the water and the lid.

• Used to add depth of flavor, specifically umami.

• Made from fermented soybeans, chickpeas, barley, or rice with spices salt and a culture called “koji.

6. Leave jars at room temperature for 2-7 days.

Open the lids everyday to release the gases.

Continue to push vegetables under water.

Remove water if it is too high.

• Traditionally used to flavor soups.

Try It Out

• Marinate salmon overnight • Mix with mayo or tahini and spread on a sandwich • add some to pesto for a whole new take on pasta

CHEESE!

Hold on though...not all cheeses have probiotics, only those made with raw milk! Raw cheeses are made with unpasteurized milk but are still safe to eat. In New York State laws help to ensure that farms using raw milk are testing bacteria levels regularly as well as aging for 60 days to ensure bad bacteria are eliminated.

Raw Cheese Creameries East Hill Creamery Perry, NY 5 Spoke Creamery Goshen, NY God’s Country Creamery Ulysses, PA

photo:foodnetwork.com

7. You can taste your kimchi after 2 days and leave it at room temperature up to a week, until it has your desired flavor. Then place the jars into the fridge, where they can last up to a week.

Recipe yields: 2 12oz jars recipe: fearlesseating.com

ODE TO LEXI’S BUFFALO WING SOUP Lexington Coop, now football season’s over My heart is broken and I’ve lost my composure.

My favorite Sunday treat, your Buffalo Wing soup Has disappeared from your upcoming menu nook.

Every week I would skip so eagerly to your store A smile on my face as I’d step in through the door Then straight to the hot food section I would go To load up a container of my favorite cargo.

That Buffalo Wing soup, so tangy and filling I’d eagerly eat while the Bills took a grilling But now the Bills are done, for the season at least Oh what will I do now without my Sunday feast?

Carrot and Celery provide a little crunch.

Breakfast, lunch and dinner, I’d give this soup a munch.

Tasty chicken pieces, juicy and grilled.

When I eat this soup, my belly is filled.

LOCAL PAIRING BLITZ New! Lexi’s Tailgate Tray

Reverie Creamery

Gitane on Weck

We’ve paired 4 LOCAL cheeses, Lexi’s Chicken Wing Dip and plenty of veggie dippers to please your Game Day crowd! All you need now is the LOCAL beer to match...

THE WHALE Community Beer Works

McCadam

PepperJack THAT IPA

Community Beer Works

McCadam

Extra Sharp Cheddar

A little crumbly bleu is what makes this soup tick.

And don’t forget the Frank’s, giving it a little kick.

Nothing is better in the lake effect snow Than a bowl of this soup to give me a glow.

So Lexington Coop, please make me smile Please give me the recipe (I’ll make it worth your while) For I’d climb up mountains, and I’d jump through hoops For just the recipe of your Buffalo Wing soup.

-Stephanie McCance, Customer and Lexi’s Soup Lover

Lexi’s Buffalo Wing Soup

1 cups carrot, diced 1 cups onion, diced 1 cups celery, diced 1/2 T garlic, minced 4 T butter 1/2 cup flour 5 cups water 1 3/4 T Better Than Bouillon Chicken Base 1 cup cooked chicken breast, diced 3/4 cup Frank’s Hot Sauce 1 cup heavy cream 1/2 cup bleu cheese 1 cup shredded cheddar cheese 1 tsp kosher salt black pepper, to taste 1. Saute the vegetables in butter. Stir in flour and cook for 3 minutes to make a roux.

2. Add the water and chicken base, stir well to incoorporate. Bring to a boil, reduce temperature to a simmer, and cook for 15 minutes, stirring often.

3. Add in hot sauce and heavy cream. Bring to a simmer.

4. Add chicken, cheddar, and salt and pepper. Stir until cheese is melted.

812-7641

LET’S GO PILS Community Beer Works

Jake’s

Smoked Gouda MAKE ME WANNA STOUT Big Ditch Brewing Co.

APPS IN A SNAP

Pick up some of our favorite easy apps and get back to the game....or commercials!

Ru’s Pierogi Got an Air Fryer? Pop ‘em in for a simple (LOCAL) snack photo: The Public

Lexi’s Kim Chi Fritters Airy, crunchy and spicy all wrapped up in fried goodness

Lexi’s Chicken Fingers All natural FreeBird

Chicken, lots-o-bread crumbs, and on a tray ready to party

Lexi’s Buffalo Tofu Nuggets Buffalo anything is a must have in your game day spread

Annie Chun Potstickers Shake up game day with a little Asian flare, different but delicious

Alexia Waffle Fries Load. ‘Em. Up! Cheese,

bacon, guac, a base for all your poutine dreams

dear

C

,

Offee to all the blends I’ve loved before, I now choose local to adore

Stop. Wait. Please don’t dump that leftover brew down the drain!

It’s deep, roasty flavor should not be wasted. Instead, keep a reserve jar in your fridge to enhance your next dinner or dessert!

When you’re craving chocolate...

Coffee makes chocolate want to be the best version of itself. Adding a tablespoon or two of strong coffee to any recipe will enhance chocolate flavor, making it deeper and richer without imparting too much coffee flavor. Coffee is just super unselfish that way.

When you’re thirsty...

Ice cold or steamy hot, coffee can go both ways. It’s bold enough, yet easily balanced. Blend up your favorite brew with coconut milk, vodka, and ice. Have fun at the finish with whipped cream, cinnamon, raw cocoa powder, or a caramel drizzle.

Coffee-rubbed Strip Steaks 2 T finely ground dark-roast coffee beans 2 T chile powder 2 T dark brown sugar great for tofu 1 T smoked paprika or cauliflower 1 1/2 tsp ground cumin 1 T kosher salt steaks, too!

Four 10-ounce strip steaks In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.

Preheat a grill pan; oil the pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes.

Transfer to a platter and let rest for 10 minutes. foodandwine

When you’re feeling saucy...

Coffee is really good at complimenting others. Add a cup to your next marinade, jam, au jus or gravy, or vinaigrette. Infuse stock with espresso and mix it into your risotto or pad thai (yes, it even works with fish sauce). Make a sauce with shallots, whiskey, coffee and cream to eat on everything from cauliflower to steak.

new!

Tiramisu Dip

pair with 34° chocolate or vanilla crisps

8 ounces mascarpone 1 T brown sugar 1 tsp coffee grounds 1/2 tsp cinnamon

Add all dry ingredients to a bowl, blend together.

Next, add mascarpone and whip with a spatula until ingredients are fully creamed into the cheese. Chill and serve as a dip with wafer crackers/pita chips, or spread on pancakes and top with fresh raspberries!

recipe by Levi Johnston, Hertel Cheese Coordinator!

Partial Sun Nitro Cold Brew Joe Bean Roasters | Rochester, NY

Tipico Coffee 128 Fargo Ave, Buffalo, NY Lexington Co-op Blend Gimme Coffee | Ithaca, NY

807 Elmwood Ave, Buffalo, NY 14222 716-886-2667

1678 Hertel Ave, Buffalo, NY 14216 716-886-0024

Open to Everyone 7 am - 11 pm daily lexington.coop

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

Chocologo

made in Buffalo, with all natural and locally sourced ingredients

Chocolate to love TAZA Chocolate

uses TAZA Direct Trade to work face-toface with cacao

made in Buffalo, family owned for 3 generations

Endangered Species

AlterEco

sources from small farmer co-ops TCHO sources Fair Trade cacao for many of their products using TCHOSource

pays $330K in Fair Trade premiums annually AND gives 10% of profits to wildlife conservation

Tony’s Chocolonely

committed to 100% slave free chocolate

Equal Exchange

Fair Trade, organic and cooperatively owned

Chocolove

focus on environmental responsibility and sustainable sourcing

VE ALERT EXTRA LO colove Every Cho ve lo bar has a e! id s in poem

Green & Black’s works with Cocoa Life to return $400M to farming communities

Cacao-o-Meter

The sweetness/bitterness of chocolate is measured by the percentage of cacao used in the recipe. The higher the percentage of cacao the less sugar or added flavors are in the bar.

Bitter

Parkside Candies

Sweet