Page 1

the

INSIDER october 2013

created by the swarthmore food cooperative


What’s Inside you said it

recipe 101

page 3

page 8

gm’s corner

how to

page 6

page 9

upcoming events

10 for 30s

page 7

page 17

features

w llness weden esday

every wednesd

ay

11 AM - 2 PMfrom

secret gardens of south philly page 11

the simple life page 13

celebrating co-ops page 15

follow

us


you said it “This Merrymead farm milk is amazing. Thank you for bringing it to the co-op! And I also appreciate all the other information you’ve posted about the farm. On a slightly related note, what happened to Hoover’s multicolored eggs? I haven’t seen any eggs explicitly marked as “pastured” in the case lately. Do hens go indoors in the fall or something?” - Angie

Hoover & n u R e Meadow ecause B . We receiv le ib s s o never p eggs whe r eggs are e v o o H & un ailable all v a Meadow R t o n e r they a d pastured, armers an f e h t o t at ue believe th e the time d w , u o y . Like best in e h t f their hens o e s are som ainability. t s these egg u s d n a uality arry cagec o terms of q d e w rnative, k you for As an alte n a h T . s g ic eg u free organ , and if yo ie g n A , t n me ns please io your com t s e u q r furthe have any email us! o t e e r f l fee

“I congratulate you on the Back to Basics program. We can all use a few extra pennies in our pockets. The Coop is a cornerstone of our community and keeping affordable prices when and where we can will only serve to enhance the diverse members of our community. As I am now in retirement, I know I appreciate the co-op taking a leadership position here; perhaps other merchants might follow. Thank you for your dedicated service to our swarthmore communty.” - Annon. “I bought some of your soup a few days ago and put it in the fridge, and only now had the chance to eat it. Just wanted to let you know that this is hands-down the best cream of mushroom soup I’ve ever tasted. I wish I’d bought more!” - Kathy

fried chick

fridayen Every friday

starting at 2 pm


is based upon. If I spend my life fighting for issues in food that are important to me - GMO labeling, the sustainability of food products, and supporting farmers that believe Food has always been a big part of my in the stewardship of our land, water and skies - why shouldn’t I do the same for all aspects of my life? life. I get excited reading about food, Wendell Berry said that everything we put on our getting to a great new restaurant, or getting behind the stove professionally and plate is a political statement. It seems that everything I do these days has political implications, or am I just for my family. Like food, sports have always been a getting older? But rather than turning my back on sports all big part of my life too. With the upcomtogether, I will use my knowledge to educate others, ing Olympics, I am anxious to see the speed skaters, cross country skiers, and just as I do in the food industry. I will inject my discurlers (well, not so much the curlers). cussion about football with my knowledge of concusI must also admit that I’m very excited sions and how they have hurt the men that play the game. Instead of boycotting the Olympics, I am going for another football season to start. to raise awareness of organizations like Play For All But these days my love for sports seems to compete with the politics that that support all people and their desire to participate conincide with them. Recent conflicts, in sports. And, like always, instead of dismissing restaurants that do not take sustainability into account, I such as the NFL settlements and the will continue to patronize them and talk about these social struggles between the Russian government and the Olympic athletes, issues. got me thinking about whether I should - Marc BrownGold, General Manager support what it seems like this business

gm’s corner


october

upcoming events

4 12 Quizzo 8 pm BYOB

members appreciation Day

26

food day


recipe 101

RETHINK HYDRATION with these simple flavored water recipes

citrus

2 lemons 2 oranges 1 grapefruit

basil, cucumber, lime 2 limes 1/2 cucumber 2 sprigs of basil

rosemary lemon 4 rosemary sprigs 2 lemons

mojito

2 limes 4 sprigs of mint

for all recipes...

- bruise herbs with the back of a knife to release flavor - cut fruit into slices or cubes - place in a pitcher of water & let it sit in fridge for 15 min.


how to

DIY wine cork board Step One: Gather corks

Save every wine cork! I can’t stress this enough. It took us about 9 months to gather the appropriate amount of corks to create our corkboards. Ask family & friends to save them for you too. To save time, ‘double’ the amount of corks you have by cutting them in half vertically with a razor blade or sharp knife (be very careful, as older corks are quite hard to cut).

what you need

wine corks plywood razor blade or short, sharp knife contact cement or a hot glue gun paint brush (if you’re using contact cement)

Step Two: Coat the plywood

If you are choosing to use contact cement or another strong, goopy glue, we found that prepainting the plywood first helps the corks stick. Paint evenly and let dry for 24 hours.

Step Three: Create a pattern

Before you hit the ground running, lay down a sample pattern. By doing this you are able to tell how the corks will fit on the plywood and also if you like the design.

Step Four: Glue & place

Coat the plywood and place corks (flat side down) as quickly as you can. Working in small sections helps avoid mistakes. If you run into a bind, be creative! Cut corks into smaller pieces or use champagne or beer corks in odd corners. If you are using a glue gun, coat the back of the cork with hot glue & quickly place.

Step Five: Set aside & wait

After your corks have been placed, wait 24 hours to assure the glue is completely dry. Placing heavy books on the corkboards help keep corks firmly in place. *Once the board is dry, you may want to paint a thin layer of Mod Podge if the corks still seem loose, however, we were fine without it*

B Q SatuB r every satur

day

11:30 AM -day from 2:30 PM


Secret Gardens by HILLARY WICKLINE

of south philly


The South Philly Co-op hosted its

third annual urban garden tour on September 7. The self-guided tour took attendees through the gardens of 16 South Philly residents and community owned gardens. All proceeds directly benefited the South Philly Co-op, a new co-op in search of a brick and mortar location.

Perhaps the most inspiring aspect of the tour was how residents chose to use their notoriously tiny patios and roof decks. A variety of potted plants and wall hangers cover some while those with more space chose raised beds. In addition to decorative plants, many residents chose the hyperlocal route and grew food, such as peppers, herbs, lettuce, cherry tomatoes, and hops. One South Philly resident even took advantage of the natural climate to grow a fig tree! Regardless of the method, South Philly residents prove that gardens don’t have to take up a lot of space. It may just require you to think vertical. residents grow hyper local lettuce (above), local hops grow on passyunk avenue (left), and the last peppers of the season grow in a raised bed (right).


Brooke Porch takes us on his journey of finding simplicity through backpacking across the country

the simple life by BROOKE PORCH

For me, simplicity is a virtue born

One great simplifying exercise of my life has from life experience. Just after graduating col- been backpacking. I love to walk and I’ve been avidly pursuing this avocation for ten years. In lege, I moved to Japan and taught English for 2012, I was lucky enough to walk from Georgia two years. While there, I moved three times to Maine on the 2,200 mile Appalachian Trail. and worked for two companies. I arrived in The normal accouterments of backpacking Japan with two suitcases and I did not buy are eschewed in favor of the lightest possible much beyond food, train tickets, and admissolutions. Normal tents, filters, and Coleman sion to cultural attractions. I found that this stoves are abandoned in favor of tarps, chemi‘lightweight’ lifestyle, emphasized by Japanese cal water treatments and homemade alcohol culture, suited me well and gave me a sense of freedom. It also simplified my life and allowed stoves, if the hiker even has a stove. Camp me to focus on what was important, learning a shoes? I didn’t need them. My only footwear second language and living in Japanese culture. for most of the hike was a trusty pair of Teva


sandals, which performed admirably - even on such fearsome mountains as Mount Washington and the biggest, baddest mountain east of the Mississippi, Mount Katahdin, the northern terminus of the Appalachian Trail. Again, simplicity was the rule that carried the day. The reason for such ruthless simplicity is two fold. First, simple things don’t easily break and are easily repaired. Second, there are extreme elevation changes along the Appalachian Trail. Changes of 1,000 feet in a mile are common. The less weight you carry, the easier these climbs become. Before hiking the Appalachian Trail, I would often embark on backpacking trips with a pack weight of 40, 45 or even 50+ pounds. These days, my pack seldom registers beyond 20 pounds. Life on the trail suits me well—I know exactly what I have, why I have it and how to use it. Recently, I spent six nights backpacking through Glacier National Park. This park is indescribable - how can you really express what it is like to see a 2,000 ft. tall glacier-fed waterfall as it cascades into a perfectly aquamarine glacial pond, surrounded by peaks and ridges soaring 4,000 feet above the valley floor? Words, as they say, fail—utterly so—at the task. While in Glacier, I was again able to live the simple life I lived in Japan and on the Appalachian Trail, this time with some of my closest friends. Together, we traversed the park from north to south. Along the way we had close encounters with a grizzly bear, mountain goats, and an ornery bull moose. We heard the ethereal screams of mountain lions as we made our way through a perfect alpine valley. As always, my modus operandi was simplicity. By carrying only what I needed—and nothing else—I was free to enjoy the park as it is and completely foBrooke takes a quick cus on my immediate environment look at the map in and the treasures it holds. Glacier National Park (above) and shows For me, simplicity is the physical off his beard and embodiment of the categorical imTeva sandals on top perative. Less is always more. When of Mount Katahdin I cook, I find that fewer seasonalong the Appalaings lead to a better seasoned dish. chian Trail (below). When traveling, fewer possessions leads to a more fulfilling trip. And as we live our lives in other realms, such patterns of actions will continue to yield more fruits. Just as the lightweight backpacker minimizes the impact on his body, on the local environment, and the planet, we must all seek to consider the weight of our own literal - and metaphorical - packs.


Celebrating co-ops

by HILLARY WICKLINE

To some, October means the beginning of fall, decorating pumpkins, or celebrating

Oktoberfest. But to us, October means celebrating National Co-op Month.

“Why join a co-op? What’s my benefit?” are two questions we get a lot around here. While we have a number of member benefits, we think about the benefits in terms of the community. Joining a co-op directly affects your local economy because membership supports a local, independent business within your community. Unlike large corporations, your membership and opinions are extremely important to your local co-op – it’s how a co-op survives and operates on a daily basis. Beyond the immediate community, co-ops often strive to support local farmers and vendors by selling their products in store. The Philadelphia area is lucky to be rich with co-op communities. While we are our own separate entities, we work together to strengthen the co-op movement. At a time when local food and community needs seem to be lacking in the industry, we are looking to put the control back in your hands. Below are the seven principles co-ops uphold themselves to nationwide: Voluntary and Open Membership Co-operatives are voluntary organizations, open to all persons able to use their services and willing to accept the responsibilities of membership, without gender, social, racial, political or religious discrimination. Democratic Member Control Co-operatives are democratic organizations controlled by their members, who actively participate in setting their policies and making decisions. Men and women serving as elected representatives are accountable to the membership. In primary cooperatives members have equal voting rights (one member, one vote) and co-operatives at other levels are also organized in a democratic manner.

Member Economic Participation Members contribute equitably to, and democratically control, the capital of their co-operative. At least part of that capital is usually the common property of the co-operative. Members usually receive limited compensation, if any, on capital subscribed as a condition of membership. Members allocate surpluses for any or all of the following purposes: developing their co-operative, possibly by setting up reserves, part of which at least would be indivisible; benefiting members in proportion to their transactions with the co-operative; and supporting other activities approved by the membership. Autonomy and Independence Co-operatives are autonomous, self-help organizations controlled by their members. If they enter into


agreements with other organizations, including governments, or raise capital from external sources, they do so on terms that ensure democratic control by their members and maintain their co-operative autonomy. Education, Training and Information Co-operatives provide education and training for their members, elected representatives, managers, and employees so they can contribute effectively to the development of their co-operatives. They inform the general public - particularly young people and opinion leaders - about the nature and benefits of co-operation. Co-operation among Co-operatives Co-operatives serve their members most effectively and strengthen the co-operative movement by working together through local, national, regional and international structures. Concern for Community Co-operatives work for the sustainable development of their communities through policies approved by their members.


October Specials INTERNATIONAL FOODS Beyond The Spice Simmer Sauces $6.99 ea

Cedar Lane Frozen Mexican Meals $3.99 ea Crumpets $2.49 ea

Imported Aged Provolone $8.99 Lb Imported French Ham $13.99 Lb

Chinese Honey Walnut Shrimp $14.99 Lb Greek Pasta Salad $6.99 Lb

Alo Drinks $1. 6 9 Ea London Broil $10.99 Lb Loch Fyne Scottish Salmon $15.99 Lb Opera Cake $4.75 ea


Insider October 2013  

Swarthmore Co-op's October 2013 issue of The Insider

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