LexTalk May June 2016

News from the Lexington Cooperative Market

May/June 2016

LexTalk NACHO FUN DIY Nachos: What you need

ole!

Mexico’s flavors satisfy every day.

Tortilla chips medium/thick Cheese Queso, Cheddar or Monterey Jack Great melters with sharp flavor!

Meats Pulled chicken, pork or beef Ground beef works great too Beans Black or refried are best Toppings you love (suggestions below) A rimmed baking sheet

How to do it Preheat oven to 350°. On the baking sheet, create up to three layers of chips, meat, beans, and cheese. Bake for 20 minutes, or until cheese is melted and chip edges are crispy.

Set out a great group of fun toppings: sliced jalapenos, cilantro, tomatoes, radishes, lettuce, lime, salsa, diced avocado, olives, scallions, sour cream. Olé!

Inside: What’s new, summer brews, paleo/vegan, co-op careers & more!

a message from Your

Board of Directors

Lexington Board member and BreadHive founder and worker-owner Emily Stewart offers us food for thought about owners getting involved with our co-op!

A few weeks ago I took the BreadHive delivery van to a local car shop. Since “Worker Cooperative Bakery” was plastered all over the vehicle, the man working on it began talking to me about cooperatives.

organizer, I started talking to as many people as would agree to meet with me. And in over 40 conversations, not one person suggested that I meet with Lexington as a resource on how to run a co-op. With over 13,000 member owners, doesn’t that seem odd to you? It wasn’t until I attended the BALLE conference that I happened to strike up a conversation with Tim, Lexington’s General Manager, who immediately offered the co-op’s assistance.

He started off asking me about how we operated how decisions were made, how new owners were chosen, etc. But it was clear he was pretty familiar with cooperatives. He told me he These days, as a board member, I am had been a longtime owner well-informed and connected to all at the Lexington Co-op. of the exciting changes happening at Emily Stewart, He said he had always the co-op. But before I met Tim, I was Board of Directors been enthusiastic about just as disconnected from Lexington Photo: YEAH! Buffalo cooperatives but said he no as the guy from the car shop. I didn’t longer felt connected to Lexington know what was going on. I didn’t have any access points to the incredible work that I became a little defensive - I’m a board Lexington was doing, and neither did the member at Lexington and take pride in people I met prior to meeting Tim. But our accomplishments. We changed the what if we could change that? And what if conversation about wages for staff members, the next time I went to the car shop, the we helped raised over 2 million dollars as guy working on my car was excited about all part of the capital campaign and we are the work Lexington was doing? about to break ground on a new store.

Why wasn’t he excited about all the work The board has been discussing member Lexington is doing? Why did he feel so participation and member access points disconnected from the co-op while I felt so for years now but ultimately we circle back connected? What was I missing? And then around to the same conclusion - what does I remembered. that look like? What access points do people want to the coop? How do members want to Three years ago I was living at the housing engage with Lexington beyond shopping? co-op, Ol’ Wondermoth, and I was still new I’ve included some of my favorite ways that to town. A group of people I was baking other food co-ops have included owners in bread with got this wild idea that we could the sidebar on the right – none of them are quit our day jobs and start a wholesale perfect and many seem like a lot of work sourdough bread bakery. Even wilder: it was but the board is committed to meaningful also going to be a worker cooperative. participation as a long-term goal. These Having no large scale bread production are some tough questions, which is why we experience and no money, we knew we need your help. Please let us know what you had a lot to learn. As a former community think! Email us at board@lexington.coop.

MOVING FORWARD on HERTEL

Planning & Development 2010-2015 Owner forums are held to create a shared vision for co-op expansion.

Site search

starts

emily’s Owner Participation Brainstorm Send the Board your ideas for participation!

Capital intensive projects • Start a 501c3 that operates for the co-op’s social mission: food policy, grants to other co-ops, etc. (Greenstar)

Grocery discounts • Volunteer at area non-profits in exchange for a discounted shopping trip (La Montanita Co-op) • EBT card CSA payments through the co-op (Greenstar) • Programs that allow low income shoppers to get discounts off bulk items year round (Greenstar, La Montanita, others) • Gardening at the Co-op!

Help our gardens around the store stay vibrant and helathy with daily watering.

Social events • Monthly socials: game nights, film screenings, etc.

• Classes on cooperative economy, food systems, etc.

Owner-led projects • Bring your own container for hot bar • Feed the Homeless fund

Board Meeting Dates Monday, June 6 Monday, July 11 Please email board@lexington.coop to attend.

Design & Financing 2015

Owners invest $2 million in Preferred Shares to Lease signed at fund our Hertel store. Submit plans 1678 Hertel Ave! to the city.

News from

1678 Hertel Avenue

We’re hiring! love what you do

Inspirational Co-ops: Prepared Foods

Co-op staff is friendly, hardworking and passionate about food. We’re gearing up to hire sixty new folks for our Hertel store.

Why is the co-op a great place to work?

great benefits! & hourly

$

11.24

minimum starting wage

• Health insurance for qualified staff • Personal and vacation pay • 19% store discount • Holiday pay • 401(K) retirement plan • Community service hours

great coworkers!

“The co-op is the first place I have worked where every employee is constantly engaged and deeply invested in the teamwork required to keep the store operating as smoothly as possible.

I love the people - the people I work with Jane Calvert and the customers in Lexi’s Kitchen Supervisor the store. There are so many wonderful people who are drawn to the co-op for one reason or another. I am delighted to have the opportunity to get to know all of them.

Where else would you find such a cooperative bunch than at the Lexington Cooperative Market?”

Positions open on Elmwood now!

Apply online at lexington.coop/employment.

Construction 6-8 months We are HERE Spring 2016

Order equipment Hire Store Manager

Owner forums Set the product line

Stock the shelves!

2-4 weeks • Install equipment • Hire & train staff

OPEN for BUSINESS!

paleo & vegan When a paleo falls in love with a vegan, what does supper look like?

Paleo Grass fed butter & grass fed/wild meats and seafood Meats and fish raised in a natural environment are higher quality with better flavor.

The foods have a reduced environmental impact and are often more nutrient-dense than industrial animal products.

Everyone!

Vegan

Nuts & seeds Fiber and protein-rich, nuts and seeds pack a nutritional punch!

Fruits Antioxidants, complex carbohydrates, and fantastic, dynamic sweet flavors!

Vegetables Veggies make the world go round.

Coconut oil High in lauric acid and MCFAs (medium chain fatty acids), coconut oil burns for energy like a carb. It’s great for baking!

Olive oil Super versatile healthy fat, great for dressings and sauces.

Grains Whole grains provide fiber, complex carbs and fantastic chewy texture to any meal!

Beans & legumes Beans and legumes (think lentils) are protein-rich and satisfying.

Soy Minimally processed or fermented soy foods like tempeh and edamame pack a punch.

Sweet potatoes Sweet, creamy and full of Vitamin A. Pasture raised eggs Sweet potatoes are great roasted, baked, steamed Peanut butter Long burning, High in Omega-3s, vitamin E - even on the grill! full of protein and great in and packed with flavor sweet or savory dishes. from healthy hens.

PB is classic energy food!

Get a paleo-vegan dinner plan with recipes on our blog and get cookin’ at www.lexington.coop/blog

812-7641

gluten-lesss goodnes

Flying Bison Pair of Bison Pair this 12 pack combo with grilled veggies and good times!

brewed in b-lo

Southern Tier Tangier Session IPA Brewed with tangerine peels - tastes zesty, biscuity and fruity. Pair it with dessert!

Resurgence Blood Orange Saison Juicy, citrus-forward farmhouse saison brewed with real blood orange juice!

Unity Vibrations Kombucha Beer Sweet, fizzy, and bursting with ginger flavor.

Glutenberg White Smooth and refreshing with hints of coriander and orange.

warm weather

relaxin’

The weather is warming and summer is coming!

It’s time for evenings on the porch, backyard frisbee and picnics in the park.

Pick up our favorites for warm weather beverage and snack combos.

backyard bravado • Pair grilled Halloumi cheese with charred cherry tomatoes • Grilled BreadHive pretzels dipped in Nickel’s Pit Carolina BBQ sauce.

• Volpi Wine Salami & Mt Vikos Apricot Almond Spread • Grilled nachos - get the recipe on our blog!

s k c i p h c r po

Bell’s Oberon American Pale Wheat Ale Spicy, fruity, smooth- a complex and classic summer wheat beer great for warm weather sippin’.

Jack’s Abby Calyptra Session IPL Hoppy lager balanced by malt body with notes of mango, papaya, and pineapple. C’mon get hoppy!

simple snackin’ • Tamari Almonds • Curry Cashews • Thai Spiced Cashews • Field Day Organic Pretzels • Boulder Canyon Avocado Oil Chips with Sea Salt & Cracked Black Pepper

Pacifico Crisp and light-bodied for easy drinking.

Makes the best Michelada!

Founder’s All Day IPA Fresh summer fruit and lemon with a pine finish. Day drinking begins (and ends) here!

cooking the harvest

spring

from strongertogether.coop

Cauliflower “Couscous” with Asparagus & Peas 1 head cauliflower 12 oz asparagus 10 oz frozen peas, thawed 1/3 cup pine nuts Zest & juice of 1 lemon Photo: Strongertogether.coop

Spinach Parsley Pesto 1 cup fresh parsley, (1oz) 3 cups fresh spinach, (3oz) 2 cloves garlic 1/2 cup pumpkin seeds, (2oz) 1/2 cup Parmesan cheese, coarsely shredded (1oz) 1/4 cup canola oil 1/2 teaspoon salt Put parsley, spinach, garlic, pumpkin seeds, Parmesan and salt in a food processor. Process until finely ground. Drizzle in olive oil gradually to make a smooth paste.

If not using right away, cover the surface of pesto with plastic wrap to prevent oxidation, refrigerate up to a week. Or freeze in ice cube trays, then transfer to zip-top freezer bags (keep frozen up to 3 mos.), then use the cubes to stir into soups, pastas, spread on sandwiches, top pizza, and use in veggie sauces.

2 tbsp olive oil 1 small shallot, minced 2 tbsp mint leaves, julienned 1 tsp thyme leaves, chopped Salt & ground black pepper

Break cauliflower florets apart, until all pieces are roughly the same size. Place in a food processor, use 8-12 quick pulses to reduce the size and texture to slightly smaller than a grain of rice.

In a 12” skillet, heat 1/2 cup water and a pinch of salt to a simmer.

Add cauliflower in a single layer. Bring back to simmer, reduce heat a little, cover and cook 5 mins, or just enough to take the raw edge off, but not so it becomes soft or loses texture. Remove cauliflower from the skillet and drain, place in a medium serving bowl.

Heat a small, dry skillet over med heat. Add pine nuts and stir frequently. Toast just until they smell nutty and begin to turn golden, about 3 min. Remove from heat and set aside.

Remove woody ends of the asparagus, cut each spear to 1” lengths.

In the cauliflower skillet, add oil, heat over med heat. Add shallot, sauté gently a few minutes, until translucent. Add asparagus, continue sautéing a few min more, just until asparagus is al dente. Add lemon zest and juice, thyme, salt and pepper, cook another 30 seconds or so.

Add the shallot-asparagus mixture, peas, pine nuts and mint to the cauliflower. Drizzle with a little olive oil and toss gently to combine.

Adjust the salt and pepper, and lemon juice to taste. Serve slightly warm or at room temperature.

NEW

! p o o c r u o y at

Our BIG Direction is the co-op’s intention to make MORE happy, knowledgeable people,

Local Flowers and Plants More Sustainability, More Happy People, More Local We’re sourcing more local beauty than ever before!

create MORE local, sustainable food, generate MORE co-op economy,

New Taza Chocolates More Happy People Who doesn’t love great chocolate?

Interesting texture and mouthwatering flavors like Toffee Almond & Sea Salt and Raspberry Nib Crunch.

and be MORE sustainable in our practices.

These values define the co-op’s purpose and guide our decisions - like new products, people and relationships in daily operations. Through our everyday actions, we feel we are edging the world closer to our values.

How is it happening now?

PUSH Compost More Sustainability PUSH collects food scraps from the store, and turns it into nutrient dense compost. We’ll be selling co-op compost for your gardens soon!

Field Day: Co-op Basics More Happy People, More Co-op Economy, More Sustainable Food Affordable natural and organic pantry staples from Field Day means your co-op is meeting owners’ needs with big savings on fantastic foods.

welcome

Produce Manager Gerry Kapuscinski More Local, Sustainable Foods, More Co-op Economy, More Sustainability Gerry will build on relationships with local farms and distributors to bring the best selection to your store.

New Farm: Native Offerings More Sustainability, More Local, Sustainable Foods, More Happy People Native Offerings Farm in Otto, NY is now certified organic and will be supplying the co-op this growing season!

807 Elmwood Ave, Bualo, NY 14222 716.886.COOP

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

Open to Everyone 7 am - 11 pm daily

strawberries are coming

Learn to can!

Prepare to Preserve Strawberry Jam Class Tuesday, June 21, 6-8pm

Balsamic-Glazed Strawberries 1/4 cup balsamic vinegar 2 tbsp honey 1 tsp vanilla extract

1 lb fresh strawberries, halved 1/4 cup chopped fresh mint 2 cups vanilla yogurt or ice cream

In a small saucepan, mix together the balsamic vinegar and honey.

Cook over medium heat, stirring constantly, for 5 minutes, until the mixture has slightly thickened. Remove from heat and add the vanilla. Toss the strawberries with the balsamic glaze and stir in the mint. Once the sauce has cooled, drizzle over scoops of yogurt or ice cream in individual serving dishes.

Artisan Kitchens & Baths 200 Amherst St, Buffalo It’s easy sign up online! Pre-registration required. Visit www.lexington.coop to see full schedule.

18/$15 for owners

$

w w w. l e x i n g t o n . c o o p