LexTalk November/December

News from the Lexington Cooperative Market

November/December 2016

LexTalk g n i r sha community, great food,

& holiday cheer!

Our Favorite Time of Year Tim Bartlett, General Manager Happy Thanksgiving! This is our favorite holiday of the year here at the co-op; a celebration of the fall harvest and all the area farmers who work through the year so we can enjoy local apples and squash, cauliflower and yams, cider and turkeys. We love that Thanksgiving is a holiday centered on gratitude and community. And mostly, we love helping you get together with friends and family to eat delicious food.

The Co-op exists to help you live your life: to help with your celebrations, to give you access to the local and sustainable foods you want and need, and to help you make decisions that align with your values. There was a time when the Co-op was the only option for natural foods in Buffalo, but that time has passed.

Now, our competitors include two of the top 5 grocers in the country in Wegmans and Trader Joe’s, with Whole Foods opening soon.

Increased access to natural foods is a good thing, and our biggest challenge over the next ten years will be to meet your needs in the face of increasing competition.

At our annual meeting, we began a conversation with our owners about price and affordability.

We are grounded in this work by our values. This starts with our dedication to the first coop principle of being open to everyone, regardless of their race, gender, politics or economic means.

We are also guided by our BIG Direction value of creating more access to local and sustainable food while balancing the competing needs of our primary stakeholders, with fair prices for customers, fair prices for farmers, and fair wages for staff.

Making natural foods accessible and affordable has been a goal throughout our history. In 1971, when the Co-op opened, there was no surcharge to cover overhead.

All of the work was done by the members, and food was sold at cost.

A year later, the membership voted to add a 20% surcharge to the cost

of the food to cover expenses like rent and supplies. By 1983, the surcharge was 50% where it has remained with minor changes to this day.

We have made great strides with pricing over the past few years. By aggregating our buying power with other co-ops nationwide through NCG, we now have exciting programs like Co-op Basics and Co-op Deals and more buying power than Wegmans with our primary supplier. When we checked in May, 53% of our 200 best-selling items were priced lower at the Co-op than Wegmans.

Our popular hot bar is now $1.50 less per pound while using local and naturally raised meats and vegetables. Still, we know there is more to do. We hear it in customer surveys and we hear it in the aisles when people introduce their friends to the co-op by saying ‘this place is great, but it’s expensive”.

Over the next six months, we will spend time with owners, staff and board members thinking together about what we need to do to build a thriving co-op that meets your needs in an increasingly competitive market. This conversation and the decisions that come out of it are critical to the success of our second store in the short run and the Co-op as a whole in the long term. What our owners bring to this conversation is an understanding of what motivates you to shop here and elsewhere and what we can do to meet even more of your grocery needs. As you shop for your holiday table, please pay attention and let us know what we’re doing well and where we can improve on price, affordability, and product selection. Email me at tim@lexington.coop.

This Thanksgiving and always, I am grateful for the generosity that created and sustains this Co-op.

Together, we as owners, staff, farmers and producers are creating the Co-op that we will pass on to our children. Thank you for your engagement, your patronage, and your support.

Headin’ to Hertel ...and it’s starting to show!

YOUR NEW BOARD MEMBERS After all 873 votes were counted, Lexington Co-op would like to congratulate Derek Bateman, Hope Hoetzer-Cook, and Marissa Pace as the elected candidates of 3-year Board terms, and Heather Lazickas as the elected candidate of a 1-year Board term.

Thank you for participating in your Co-op!

Construction is officially underway at 1678 Hertel Ave! Our 2nd store is being built in 3 phases: 1. National Grid moves power line.

2. Landlord expands the old CVS building, updates the roof and parking lot.

3. Co-op takes over construction of all interior of the building.

Holiday Owner Appreciation Days

As of this writing, National Grid has finished their work and the Landlord has begun working on the roof and parking lot. Woot woot!

By the next newsletter, we expect to have begun our portion of the project! As you drive past, prepare to see some progress in the coming weeks as we prepare for a Summer 2017 opening.

We will be updating progress regularly on our expansion blog: www.lexington.coop/about/ expansion

December

8-10

Owners save 10%on one shopping trip.

Working on the roof!

Fixing the big parking lot!

Stop by for special tastings, great deals and

holiday cheer!

Cen Bird’s The Word Turkeys arrive beginning November 16. No need to pre-order!

it’s LOCAL!

Plainville Farms New York & Pennsylvania Plainville Organic New York & Pennsylvania Wendel’s Farm East Concord, NY Stonewood Farm Vermont (A co-op favorite for 20 years)

Brisket

a Hanukkah tradition but great cut for any occasion. PS. The leftovers rule!

Taste the Difference!

Your Co-op’s turkeys have been raised humanely on all-vegetarian diets. This means no hormones, antibiotics, or animal by-products!

“

Fresh, never frozen birds cook more evenly and come out of the oven looking picture perfect with a flavor and juiciness to match!

-Debbie Mattice, Lexi’s Kitchen Asst. Manager

”

Standfast Farm Forestville, NY

it’s LOCAL!

Your Holiday Meat-less Celebration Dinners Splendid Sides Let Lexi’s Kitchen give you a hand with some delicious pre-made sides that just need some oven-lovin before being served up!

V

= Vegan

Vg

=Vegetarian

Cranberry Pecan Cornbread Stuffing

Vg

Savory Holiday Stuffing

V

Roasted Autumn Vegetables

V

Maple Glazed Yams

V

Creamy Mashed Potatoes Oat Streusel Sweet Potato Casserole Green Bean Casserole

Hoppin’ John

Other Lexi’s Kitchen favorites that are perfect for holiday main dishes ~ Spinach Lasagna, Okra Stew, Arancini and Gumbo Z’Herbes

Vg V Vg

Cranberry Citrus Relish

V

Cranberry Sauce

V

Natural Turkey Gravy Herbed Gravy

V

Spanakopita

African Peanut Soup

Recipes, Quick Tips & More... http://lexington.coop/instore/holiday-favorites/

Centerpiece Meats at Your Co-op!

Vegan Stuffed Mushrooms Seafood

Brisket

ukkah tradition, reat cut for any sion. PS. The tovers rule!

andfast Farm restville, NY

Scallops, shrimp, and lobster tails top the list for your Feast of the 7 Fishes!

USA Sustainably Raised

LOCAL!

day Table

Spiral Ham A Co-op favorite! Easy to heat and serve, this is a great crowd-pleaser for Christmas or New Years Day. Garret Valley

All natural, nitrate and gluten free Swedesboro, NJ

Tenderloin Eat local with this classic and fool-proof holiday cut.

Finger Lakes Farms Ithaca, NY

it’s LOCAL!

made easy

20-25 cremini mushrooms 1 onion, chopped 1 red bell pepper, chopped 1 stalk celery, chopped

1/2 slice fresh ginger, peeled and minced 2 cloves garlic, minced 1/2 cup pecans, crushed 1 Tbs olive oil 1 tsp soy sauce black pepper to taste

1.) Heat oven to 350°. Line a baking sheet with parchment paper. Pop stems out of mushrooms and arrange caps on baking sheet.

2.) Chop the stems and combine with veggies and pecans in a mixing bowl 3.) Heat a skillet on medium, add oil. Add

contents of the bowl to the skillet and saute for about 4-5 minutes. Add black pepper to taste.

4.) Spoon filling into each mushroom cap.

Bake for 15 minutes.

Savin’ the Best for Last A holiday meal is only as good as its last coursedessert! Pies, cookies, cakes, and quick breads are all baked from scratch in Lexi’s Kitchen using the best ingredients. Our bakers make it easy for you to serve up the best last course!

Lexi’s Pies Local Apple, Pumpkin, Local Cherry, Pecan

Lexi’s Quickbreads

Look for an amazing assortment of 6” cakes, cheesecakes, mousse and cupcakes in-store, everyday!

Lexi’s Cookies

$ 99

7 $ 1599

6 inch pie

9 inch pie

Lexi’s Matzah Bark

Simple & Festive Entertaining Add olives, mustard, & pickles to any board!

Cracker Charcuterie

Fruity & Sweet Savory & Salty 34 Degree Natural Crisps Divina Fig Spread

Volpi Salami,

LOCAL!

The Piggery Smoked Turkey Belletoile Brie,

Cheese

Prairie Breeze Artisan Cheese St. Andre Triple Creme Brie Swiss Gruyere

Beer

Sixpoint The Crisp Pilsner

Kii Date & Walnut Artisan Crisps

LOCAL!

Cedar’s Pita Chips

Lexi’s Tapenade,

Applegate Prosciutto,

LOCAL!

LOCAL!

Battistoni Genoa Salami

Supreme Camembert, Piel de Toro Manchego, LOCAL! First Light Chevre

LOCAL!

Big Ditch Hayburner American IPA,

Warm & Rich

New Belgium Accumulation White IPA, LOCAL!

Southern Tier Pilsner

The Piggery Paté

Port Salut, God’s Country Havarti, Irish Porter Cheddar

LOCAL!

Great Lakes Edmund Fitzgerald Porter, Ballast Point Victory at Sea Imperial Porter

812-7641

Sip the Season Kombucha Spritzer

Smuggler’s Coffee

1 can of Field Day sparking water 1 16 oz bottle of LOCAL Bootleg Bucha 1/2 cup of Cascadian Farms frozen mixed berries

1/2 cup strong hot coffee 2 tsp sugar 1 oz gold rum (optional) 1 oz dark rum (optional) 1 small cinnamon stick 1 orange chocolate square

Combine the bubbly water with the kombucha ingredients and top with the frozen berries.

it’s LOCAL! Barrel & Brine Bloody Mary Mix All ready to go... just add the vodka and celery!

Stir together the liquids and sugar. Garnish with a cinnamon stick and drop in a piece if orange chocolate to melt. Top with whipped cream.

The Champ(agne) 1 Part Cranberry DRY Sparkling Soda 2 Parts Champagne or Prosecco .25 Part Lillet or Cocchi Americano Garnish with a lemon twist

Cheese Trays Co-op holidsay favorites including brie, cheddars and flavorful surprises!

Mezze Platter A colorful combination of Mediterranean flavors- just add some ciabatta bread to build the perfect bite!

Happy Holi-trays!

Add variety to your holiday spread by picking up a perfectly paired platter at your co-op...

Simply Shrimp!

Chilled and ready to eat, with housemade Lexi’s Cocktail Sauce

Nuts & Chocolate Sweet, salty and chocolately flavors combine on this platter for a great gift!

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

Stop in for some co-op holiday traditions

Happy Holidays!

Thanksgiving Tasting November 19 Try delicious dishes from dinner through dessert! 11:00am-2:00pm

Holiday Owner Appreciation Days December 8-10 Read inside for more information...

Rochdale Pioneer Day

December 21

Celebrate the anniversary of co-ops everywhere with cocoa and cookies!

Holiday Hours Thanksgiving Christmas Eve Christmas Day New Year’s Eve New Year’s Day

7AM-2PM 7AM-7PM CLOSED

7AM-11PM 7AM-11PM

Kelly Mauer and her family planted this circle of co-op trees each year for their holidays.

One of the many gifts she has given to our community. Thank you to Josh Smith for the photo.