LexTalk Nov-Dec 14 web

LexTalk

News from the Lexington Cooperative Market

Holiday 2014

The leaves have fallen and the crisp air signals a turn to comfort. It’s the season for big pots on the stove, community gatherings, and family holidays.

We’re grateful that we can bring you the joyous foods you love for a season of warmth and cheer.

Thank you for being here.

Gratitude

our

BIG

DIREC TION

braenwd n

STORE TOUR

Our remodel is almost finished! We can’t thank you enough for your patience, feedback and patronage through the transition.

A few highlights of our newly spiffed up Co-op:

Produce is our intention to foster or create a phenomenal co-op in every community that wants one.

(Lexington or otherwise)

Co-op Values: one store and $10.4 million in Annual 2013 With 2014 Sales, Lexington creates a lot of good in the world!

Local & Sustainable Food

Your purchases support 4 local egg producers

Knowledgeable People

Our canning classes had 225 attendees in 2013

Happy People

Each week, 10,000 people come through our doors and leave happy!

Co-op Economy

Last year, Lexington returned $5.5 million to the economy and provided 88 good jobs to the Buffalo region

Sustainability

We currently recycle 58% of waste annually

more co-op stores, online ordering and 2050 With $100 million in annual sales, we could create a lot MORE good in the world!

MORE Local & Sustainable Food With more stores and sales, Lexington could support 10 local egg producers

MORE Knowledgeable People

With more capacity, 5,000 people could learn about canning, cooking and co-ops each year

MORE Happy People

Imagine the ripple effect of 200,000 people experiencing a kind and caring co-op shopping trip each week!

MORE Co-op Economy

With more sales, co-ops could return $50 million to the local economy and employ 500+ people with quality jobs.

MORE Sustainability

Our goal is to be a net zero business by 2050

Board Meeting Dates December 1 January 5 Please e-mail board@lexington.coop if you’d like to attend a meeting.

• All

With our remodel nearly complete and Thanksgiving coming, we have much to be thankful for here at the co-op.

This morning a member owner approached me on my way into work and asked “You’ve been here a lot with this remodel, do you have a cot set up in your office?” I replied that I am still having fun with the remodel, but it has been a lot of work. “Thank you for all your efforts,” she said. “The store looks beautiful and it has been very smooth from our perspective.” And for the hundredth time this month, I walked away feeling proud and fortunate to work at an organization so imbued with a culture of gratitude.

Bulk

the systems we were using to do our work.

“Is this how it is going to be or is this just a temporary solution?” is the question I get asked the most. I am grateful as well to the families of our staff who have supported us through the stress and long hours so that we could come to work with a smile on our face and a sense of adventure about all the change.

• New

bulk filling counter bulk spice location behind produce • New bulk fixtures with easy-to-use bins & labels!

• All coffee is now located in the bulk section • New

Grocery aisles • New

Lastly, I am grateful to all of the owners who have built this Co-op and led it forward through the years. To our Board of Directors, whose vision and commitment Gratitude is a powerful thing. to our BIG Direction made this remodel It sustains us and motivates us and possible. For Jad Cordes, co-op owner keeps us pushing long after we run and remodel project manager who out of energy. It takes us outside of kept the swirling project moving ourselves and helps us recognize forward. And to all our memberall of the different forces that have o w n e r s who have shared their brought us to where we are today. encouragement and support over With our remodel nearly complete the past few months. I know that the and Thanksgiving coming, I am remodel has not been without its Tim Bartlett excited to spend this column General Manager inconveniences, so it is incredibly expressing my boundless gratitude powerful and motivating when you for those who have brought us this far. choose to share your appreciation. It reinforces As always, I am grateful to the farmers who the culture and the expectation that we are all work so hard each season to cultivate the in this together. earth into the food that I too often take for granted. We are blessed in WNY with some of the best soils in the world, and growers like Dan Tower, Tony Weiss and the Thorpe Family, who have spent a lifetime learning their craft. We are the beneficiaries of their skill and efforts.

I am grateful to our staff who worked so hard these past few months. Physically, we have moved everything in the entire building at least twice during the remodel process.

Mentally, we have changed about a third of

shelves and wider aisles!

Dairy & refrigerated • More • New

refrigeration for expanded dairy energy efficient cooler doors

Beer …is now sold COLD in aisle five!

Meat & Seafood • Fresh

Lexi’s Kitchen • New

Hot Bar and Salad Bar! More soup options More hot entrees everyday • Lexi’s fresh baked goods and bagels are now in brand new cases near the registers

Happy Thanksgiving everyone! Local Wendel’s turkeys will soon arrive in the meat case.

Dan Tower apples are ripe and firm and delicious. We’ll have turkey dinner on the hot bar every Wednesday this month and next, in case one day isn’t enough for you.

Enjoy your new store, and keep telling us how we can make it better for you.

new coolers means fresher foods! dynamic displays with more space for you

• New

meat & fish selection doubled in a new cooler!

• Frozen meats moved to aisle four

Beverages • Drink

selection expanded (including Kombucha) and chilled in aisle five.

Your two cents - we’re listening!

We asked for feedback about our remodel and the discontinued products to accommodate our new shelving and layout, and you delivered.

We’ve received many product comments and requests. While we can’t respond to all of them individually, we are looking at the group and evaluating what to bring back in.

– Tim Bartlett, General Manager

We plan to have our full set finalized sometime in January.

"Enjoy your new store, and keep telling us how we can make it better for you."

Thank you again for your patience, and keep the feedback coming!

812-7641

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Fresh s Turkey

never frozen

We’ve increased our orders again this year, we will have your turkey variety - no need to preorder.

Garret Valley

Spiral Hams Pre-cooked and seasoned to perfection!

Vegetarian fed and 100% free of nitrates, antibiotics, hormones, preservatives and artificial ingredients.

Turkeys arrive beginning November 19!

Rave Reviews

Plainville Farms NY & Pennsylvania Plainville Organic NY & Pennsylvania

“Had one of those cherry pies- sooooo good!!”

Wendel’s Farm East Concord, NY Stonewood Farm Vermont

“Vegan Pumpkin Pie was AMAZING!! :)”

Turkey & the fixin’s on our hot bar every Wednesday!

TASTE

THE AT THE CO-OP

SEASON Come & get it!

2 lbs yams, cut into 1-2 inch chunks 2 tbsp maple syrup 2 tbsp brown sugar 1 1/2 tbsp apple cider vinegar 2 tbsp vegetable stock or water Pinch of cayenne pepper

bestseller!

• Savory Thanksgiving Stuffing • Organic Cranberry Citrus Relish • Natural Turkey Gravy • Herbed Gravy

Lexi’s Kitchen holiday dishes available in individual and family-sized portions.

• Balsamic Roasted Autumn Vegetables • Maple Glazed Yams bestseller!

• Roasted Garlic Mashed Potatoes 4

Try ‘em at our Holiday Tastings, recipes in the store!

Our annual celebration! Plainville turkey, Lexi’s fantastic pies and sides.

Maple Glazed Yams

Dinner by Lexi’s • Cranberry Pecan Cornbread Stuffing

Thanksgiving Tasting November 22, 11am-2pm

1. In a medium sized pot or steamer, steam yams for 15 minutes, or until just fork tender - don’t overcook.

Spread on a tray and chill to stop cooking.

Make it at home!

Lexi’s recipes from your oven.

2. Once cooled, toss yams with all other ingredients in a large bowl. Season with salt and pepper to taste.

3. Preheat oven to 350 degrees. Place yams on a baking sheet and bake until well caramelized, about 20 minutes.

P I E a la LE X I’S

er crust loaded tt u -b ll a e d a m d Flaky han ve.  gs and lots-o-lo with rich fillin m p k in C la s s ic P u h A p p le L o c a l D u tc ry Local Cher R ic h P e c a n

Each and every Lexi’s pie features a fresh filling nestled inside the perfect handmade pastry crust.

Our pies feature: Organic flour, organic sugar, local Singer Farm cherries, local Dan Tower Farm apples.

Bring one to your holiday table.

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HOLIDAY

favorites Six ways to make the most of the holiday season in the co-op aisles.

Lexi’s Matzo Bark Crispy matzos covered

in a thick coating of dark and white chocolates with orange peel and dried cranberries... worth every bite!

Great Divide Hibernation Ale

This robust, dry-hopped ale from Colorado’s Great Divide boasts a complex hop profile, malty richness of molasses, and smooth notes of cocoa and dried fruit.

Gimme Coffee An easy favorite. Small batch

roasted in Ithaca, NY including single varietals, Gimme knows their coffee - and their farmers!

Southern Tier 2Xmas Medium bodied

and brewed in the tradition of Swedish Glogg with fig, cinnamon, nutmeg and orange peel. Mega malt and big spice flavors make it a winter warmer!

Tierra Farms’ Maple Glazed Nuts Sweet, crunchy, organic and addictive. Whoa.

Angie’s Holidrizzle Popcorn

The best sweet holiday snack to pop onto our shelves!

Kettle popped corn drizzled with dark chocolate and sea salt or white chocolate and candy cane.

FUN & FLAVORFUL Multi-dimensional cheeses are lively & yummy!

Painted Goat Savory Fig Chevre Local, creamy, fig perfection Somerdale Mango Ginger White stilton, creamy, fruity and spicy Wensleydale with Cranberries Creamy, with a naturally sweet tang Sartori Merlot Bellavitano Creamy, rind soaked in red wine

y r e e h C CHEESES

RAW Enjoy “taste of place”: natural, well defined flavors unique to the land the cheese is from.

Manchego Firm, buttery sheep’s milk from Spain, great with marcona almonds & fig-almond cake.

Redmond Cheddar Robust grassfed kosher cheddar, aged 6 mos God’s Country Gridley Gruyere Local! Mildly sweet, rich with brown buttery, nutty goodness, subtle citrus notes

AGED Times only get better with these cheeses.

Beemster Extra Aged Gouda Aged 26 months.

Creamy, deep notes of butterscotch, whiskey & pecan.

Blue Label Piave Aged 10+ months, parmesan-style, grass-fed.

Old Quebec Vintage Cheddar Aged 3 years, crumbly, superbly sharp!

SOFT & BLOOMY Dunk and spread Port Salut Semi-soft, triple cream. Similar to Brie & Muenster, complements fruit AND steamed veggies.

Bellatoile Brie Classic milky, mild French Brie. Top it, bake it, love it.

St. Andre More intense than brie with a tangy edible rind, grab a light beer and a crusty baguette!

CHEDDAR Everyone loves a good cheddar!

Prairie Breeze Cheddar-like, sweet, full of flavor Kerry Gold Dubliner Think cheddar-swiss hybrid with subtle, nutty sweetness McCadam A local great! Super versatile classic cheddar.

Twilight Cheddar from First Light Farm & Creamery Local, with rind soaked in Bully Hill red wine!

New

{Don’t} BE BLUE!

GOL783-Coop Newsletter Ad:Layout 1

11/15/10

4:43 PM

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Mountain Gorgonzola Added bite and density to blue’s already spicy, earthy flavor.

Cambozola Triple cream Brie-style, marbled with blue veining.

Clawson Blue Stilton Crumbly, creamy with bold flavor and beautiful blue veining, each piece hand selected by cheese makers.

Roth Kase Buttermilk Blue Raw milk cheese for the ultimate creamy taste and texture. Tangy, yet mellow.

111562-bc_Layout 1 9/27/11 9:10 AM Page 8

Jamie Lawrence Director of Marketing

295 Main Street, Suite 914 Buffalo, New York 14203 p (716) 842-0145 f (716) 842-0189 www.jmgoldfarbcfp.com

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Values-based financial planning and socially responsible investing for individuals, families and businesses.

Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC

Energy Cooperative of America, Inc.

1408 Sweet Home Road, Suite 8 Amherst, New York 14228 Tel: (716) 580-3506 • Fax (716) 932-7337 Toll Free: 1-800-422-1475 Web: www.ecamerica.org E-mail: jlawrence@ecamerica.org

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CHANGE SERVICE REQUESTED

807 Elmwood Ave., Buffalo, NY 14222 716.886.COOP

Open to Everyone 7 am - 11 pm daily

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

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HOliDAy Open HOuse &

Owner AppreciAtiOn DAys ...cOme celebrAte Our new stOre! December 11-13 | Owners, receive 10% off one shopping trip!

Get festive with us as we carol, roast chestnuts & sample delicious foods. Check the website for times and demos!

Open up for loads of festive treats from your co-op!