Editor’s Note: This is a slightly revised version of Kieran’s Thanksgiving prep planning guide from the Nov. 2023 Shuttle.
Thanksgiving is just around the corner. It’s a chance to gather with family and friends, express gratitude and while late
by Kieran McCourt, Weavers Way Ambler
in the season, celebrate the bounty of the fall harvest and the start of the holiday season. But while the dinner may be a moment to relax, to reach that quintessential Rockwellian, and now Instagram-worthy, table and spread, it’s also an exercise in planning and pacing with a healthy dose of stress.
Here are a few tips and tricks for how to bring the turkey and all the fixings to the table. Turkey Fact #1: When deciding what size turkey to get, aim for one to one-and-ahalf pounds per person. Many stores will have deadlines for ordering your turkey, the Co-op
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AIDS Walk Philly Marches On for 37 Years
by Janice Tosto, for the Shuttle
Iattended this year’s aids Walk Philly, which took place on Oct. 20 and started at Eakins Oval in front of the Philadelphia Art Museum. Each year, AIDS Walk Philly honors those who currently live with HIV/AIDS and those who died from the disease. This was my fourth time attending.
AIDS Walk Philly raises money for the AIDS Fund, which makes small grants to the most vulnerable people living with HIV. These can include assistance with paying a utility bill or getting a new apartment, for instance. Participants had the option of doing the live walk, a virtual walk or volunteering.
The event opened with the reading of names of people who died from AIDS, which is always an emotional part of the event.
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Working Members Help Upgrade Landscaping at Water Tower Park
by Mary Pomichter, for the Shuttle
The Water toWer advisory Council is a volunteer group that provides support to Water Tower Recreation Center in Chestnut Hill. The council’s most recent project focused on improving the park area surrounding the historic water tower at the intersection of Ardleigh Street and East Southampton Avenue.
Upgrades to the park include new lighting that illuminates the tower for the first time since it was built in 1859. Pathway lights and lampposts have been installed that illuminate the paths around the park, along with a new bench and an illustrated sign that tells the story of the tower over the years.
The council also wanted to improve the landscape of the park, which was
somewhat neglected in the past. We’ve gotten help from the community and especially Weavers Way to plan and implement improvements to our green spaces. Our goal has been to complete a major cleanup, then add perennial gardens in various spots.
Working members from the Co-op have been a huge help in making this plan a success. They have spent many hours cleaning up debris and removing invasive weeds and trees. They have also been reliable and knowledgeable gardeners and have provided labor and a wealth of knowledge about which plants and flowers will flourish.
Thanks to a grant from the Co-op’s Environment Committee, we were able to purchase flowers and mulch. Now there
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Gratitude is Essential to Being a Farmer
by Nat Evans, Weavers Way Farms Field Assistant
At least a couple times a Week at the farm, we harvest vegetables for market, and every day we make choices about which plants stay or go. At other times, we eradicate insects or unwittingly kill them by walking on them. Sometimes, a nest of baby mice dies when a tarp is removed. So while giving life to so many plants and an ecosystem generally of our own design, we can also cause the death of other living creatures.
I have always been struck with the amount of death that occurs in the service of our own survival. My Zen Buddhist faith compels me to strive to protect life and consider all beings. So throughout the farm season, I have conducted a series of memorial services at home for all the beings whose death we caused at the farm
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Photo by Janice Tosto.
The Philly Keep on Loving display at this year’s AIDS Walk Philly.
Photo by Mary Pomichter
Working members Julia Sneeringer, Deborah Jolle, Maya Plimack and Cody Martin were all geared up for beautifying the space near the historic Water Tower in Chestnut Hill this past spring.
Editor’s Note
by Karen Plourde, Editor, Weavers Way Shuttle
Attention, co-op poets: the Weavers Words cookie jar is running low again. I’m especially looking for stuff from writers who haven’t submitted before or who haven’t sent us anything in a while. Present circumstances (pick one) may inspire you to jot down a few lines or a reflection on a poem, song, etc. that moves you. Email me: editor@weaversway.coop with the subject line “Poetry submission or reflection for the Shuttle” and show me what you’ve got. Thanks much.
Because I’m writing this at the eleventh hour, I know that General Manager Jon Roesser’s column (p.7) has already touched on the results of the 2024 presidential election, so I don’t have to. I’ll add this much: Sometimes, having a short memory can be a good thing; I doubt this is one of those times. Over the next few years (and beyond), let’s keep our eyes open and look out for each another — especially the most vulnerable.
Our Word on Wellness columnist, Karen Palmer, offers helpful ways to recover from the drumbeat of election season (p.2). She’s big on unplugging yourself from your phone, getting outdoors and being good to yourself overall — practices that can help us regardless of what’s going on outside our little universe.
For the second year, Kieran McCourt is back with advice for those planning the Big Holiday Dinner later this month (“Plan Your Way Through a Relaxed Thanksgiving,” p.1). With the Shuttle coming out a week later than usual, we can’t provide as big a jump on your planning. But I hope you’ll get a few tips to get you started and keep you on track.
With holiday gifting season upon us, please pay attention to the Shuttle Followup sidebar about making your own infused oils (p.6). Anyone who’s gotten or given one of these knows they’re pretty easy to put together and look gorgeous. But be safe when putting them together. We want y’all to stay healthy and ready for whatever the upcoming new year brings.
Catch you in the pages next month.
The Shuttle is published by Weavers Way Cooperative Association.
Statement of Policy
The purpose of the Shuttle is to provide information about co-ops, healthful food and other matters of interest to Weavers Way members as consumers and citizens. Weavers Way members are welcome to submit articles (about 500 words) and letters to the editor (200 words) on subjects of interest to the Co-op community.
No anonymous material will be published; all submissions must include an email or phone number for verification. The Shuttle retains the right to edit or refuse any article or letter. Submit to editor@weaversway.coop. Articles and letters express the views of the writers and not those of the Shuttle, the Co-op or its board, unless identified as such.
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Advertising for each issue is due the 1st of the preceding month, e.g., Dec. 1 for January. Ad rates are online at www. weaversway.coop/shuttle, or call 215843-2350, ext. 314, or email advertising@ weaversway.coop. Advertised products or services may not be construed as endorsed by Weavers Way Co-op.
by Karen Plourde, Editor, Weavers Way Shuttle
I love the food options this time of year — pumpkin and other squashes, cranberries, our bangin’ selection of local apples. To feed our fall flavors addictions, the Co-op’s Prepared Foods department will have seasonal specialties like our gingered pumpkin soup, Thanksgiving Shepherd’s Pie, Gobbler sandwich and cranberry walnut slaw available in our grab ‘n’ go cases.
The cranberry walnut slaw is one of my favs. It’s packed with crunch from red cabbage, apple and walnuts and a little sweetness from the dried cranberries. Of course, it’s only around for a short time. Through Dec. 3, it’s $1 off per pound (regularly $6.99). The Gobbler is also $1 off during that time, as are the quarts of gingered pumpkin soup (regularly $9.99).
The Daily Deli
We’re full on into the days of seasonal get-togethers and random snacking, which will continue through the end of the year. A cheese plate is an easy option for these but putting one together can be tricky: Who likes which kinds of cheeses? What do you serve alongside them? And on it goes.
Sometimes, it’s best to keep it simple; for instance, the flavor-infused cheddars from Elverson, Chester County’s Conebella Farm
Their array of tastes includes Old Bay, Jalapeno, smoked, Italian and more; you can also find bricks of their regular and sharp cheddar in our cases. Through Dec. 3, their line is $2 off per pound (regularly $15.99). At that price, you can afford to purchase a wide selection and attempt to please everyone. (Good Luck!)
Finding Balance
by Karen Palmer, Weavers Way Ambler Wellness Buyer
As We emerge from another election season, it’s common to feel mentally and emotionally drained. Elections often bring heightened emotions, fueled by intense media coverage and passionate conversations with friends and family. While it’s inspiring to see so many people engaged, the nonstop cycle of information can be overwhelming. So this month, I want to offer some wellness practices for finding balance and maintaining mental health in the aftermath of these charged times.
Managing Post-Election Blues, Taking a Diet from Media
If you’re feeling exhausted or even a bit deflated, know that you’re not alone. Many people experience what I like to call “post-election blues”— that feeling of emotional fatigue or stress after the high energy of an election subsides. Taking time to regroup is essential.
Consider setting a few personal goals, like dedicating more time to hobbies or projects that ground you. Whether it’s dusting off a forgotten book, trying a new recipe or even taking a weekend away, refocusing on personal joy can help shift your mindset and restore balance.
Going On in Grocery
Asher’s chocolate-covered treats, a staple of Philly sweetness since 1892, recently debuted on Co-op shelves. Chester A. Asher opened his candy store near Independence Hall but moved his operation to Germantown in 1899. The company is now headquartered in Souderton, Montgomery County. Through Dec. 3, 6.5-ounce bags of Asher’s milk and dark chocolate pretzels and 7.1-ounce bags of their dark chocolate grahams are $1 off. The latter are a fab mix of earthiness with a dash of sweet; they’d go well with red wine, whiskey or coffee.
While we’re talking coffee, I should also mention that 12-ounce bags of Spring Garden’s Win Win joe are $1 off through Dec. 3. According to their website, the company works closely with African coffee growers to establish and grow a supply chain “that channels a healthy portion of industry revenue back to the communities from which it springs.”
Bakery Bites Kouklet, the South Phillybased Brazilian bakehouse, recently secured a space on our shelves for slices of their traditional sweet cake rolls. We currently carry three flavors — chocolate, guava and birthday cake — for $3.99 each. I tried the guava slice and found it to be far less sweet than, say, a sticky bun; the birthday cake flavor could be sweeter. FYI, don’t look for them in the bakery case: They come in plastic pouches with a zip opening for easy transport and packability.
One of the best ways to nurture your mental health right now is to take a break from the constant news cycle. I recently tried a media “fast; I gave myself permission to unplug during certain hours each day. It was eye-opening! I felt more at ease, more present and surprisingly, more in control of my emotions.
If a total fast feels extreme, try a media “diet”: Set specific times to check the news rather than constantly refresh your feed. You could designate mornings or evenings as media-free or limit yourself to checking the news once a day. I found I could be just as informed with a single morning update without the emotional rollercoaster of following every breaking story.
When you do consume media, consider limiting yourself to one or two trusted news sources rather than bouncing between various outlets. This can help reduce the “information overload” effect, in which the sheer volume of information starts to feel unmanageable.
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Plan Your Way Through A Relaxed Thanksgiving
included, to make sure enough birds are available. Order early and take one thing off the checklist.
Especially for first time hosts, several things can get easily overlooked. Do you have an accurate meat thermometer? What about enough pans, pots, casseroles and serving dishes? Is your knife sharp? Do you have a potato masher? Sadly, I have been guilty of that last one and believe me, Macgyvering your way out of that is not fun. The earlier you can deal with these issues, the better.
Howe Sharp will be at our Henry Got Crops Farm Market on Nov. 23 from 10 a.m. to 2 p.m. for your knife sharpening needs. For a holiday feast, a sharp knife is key. It makes chopping, dicing and carving easier, faster and safer, because you won’t have to fight against a dull edge as you work.
activity, and with supervision, can be made with the help of even the littlest chefs.
By now, I hope you’ve at least gotten a start on planning your menu. Even if you make the same dishes year after year, this helps start the process. The menu as a starting point helps clear up the questions above, especially when it comes to serving dishes. It forms the backbone of your shopping list(s) and determining what can be done ahead and how to schedule oven and stovetop usage before dinner.
At this point, you can also delegate parts of the meal to guests who volunteer to help. Spread out the wine, beer or other beverage responsibilities. If you aren’t hosting but want to help, offer to bring an item that can be served at room temperature, like a salad or cheese board. They’re great for a nibble before dinner and don’t require stove or oven accommodations while your host is getting to the final stretch.
Here are a few more things that can be done ahead:
● If you plan on making your own pies, the pie dough can be made in advance and kept in the freezer until you need it.
● Plan on using a specific type of bread for stuffing. Pick up or bake a loaf, cube it and store it in the freezer until you’re ready.
● If you need more gravy than the pan drippings will supply, make a turkey or chicken stock ahead of time and freeze it to supplement your gravy needs or the liquid required for your stuffing of choice.
● Squashes and sweet potatoes can easily be frozen after being pureed for easy additions to casseroles.
● Cranberry sauce/relish can be made and canned as a weekend project. It’s the best beginner canning
It’s best to use two shopping lists: one for perishables like produce and turkey and another for shelf stable items and pantry staples. The shelf stable items should all be purchased a week before Thanksgiving so that the final trip to the store for fresh items and turkey will be that much quicker and less stressful.
Your first shopping trip should happen at home. Cross off items like flour, cornstarch, salt, spices, cooking fats and other pantry items. We’ve all had that moment of “I have plenty of sugar in the cabinet,” only to realize that we don’t have enough for what the recipe calls for.
Now is also the time to declutter and clean your fridge. After all, you will need a place to put the turkey before cooking, along with all the other fixins.
Turkey Fact #2: If you need to thaw a frozen turkey, know that it takes 24 hours to thaw four to five pounds of meat in the fridge. So a 20-pound bird will take about five days to fully thaw.
The weekend before Thanksgiving is great for working on any make-ahead projects, as well as updating your shopping list with any last-minute additions. The final big shopping trip should happen the Monday or Tuesday before Thanksgiving for fresh ingredients and the turkey itself if you get a fresh bird.
As your fridge fills up with ingredients for the main event, you’ll still need to make dinner the first half of the week. While you’re working on those meals, consider taking advantage of dinner preparations to prepare vegetables for the big day. If a dish only needs half an onion, for example, consider chopping both halves and storing the unneeded portion in an airtight container for your stuffing; you can do the same with celery or carrots.
Finding Balance Post-Election: A Guide to Self-Care
Building Resilience, Finding Common Ground
Dealing with political differences is another challenge of this season; even within family and friend circles, conversations can get heated. I’ve found that listening without judgment can make a big difference.
We all want what’s best for our communities, even if our paths to getting there are different. Practicing active listening, asking questions and focusing on shared values can go a long way toward maintaining healthy relationships. Sometimes, finding common ground starts with small, meaningful actions, like volunteering together for a community project or attending a local event. These acts can create a sense of unity and remind us that, ultimately, we’re all in this together.
Practicing Self-Care, Embracing Uncertainty
With so much happening outside, it’s easy to overlook our own needs. I often remind myself that self-care isn’t selfish — it’s essential. For some, self-care might look like a long walk in nature, a mindfulness exercise or even a few minutes spent in quiet reflection. I find that turning off my devices, going outside and observing my
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If you’re boiling water for pasta, it might be worth it to prep and blanch or par-cook trimmed and prepped green beans, Brussels sprouts or carrots to cut down on final cooking times before cooking the pasta. Be sure to dunk the blanched vegetables in an ice bath before drying and storing them in the fridge to maintain color and brightness. A classic green bean casserole can even be prepared and covered tightly in the fridge; just hold off on adding the crunchy onion topping until you’re ready to bake it.
On the big day, it’s all about time and space management: When to put the turkey in the oven, what else eventually needs to get put in there or what has to go on the stove. Take time earlier in the week to work out a timeline for the day so you can stay on task without trying to time everything in the moment.
If you have a slow cooker, you can make your potatoes early in the day and keep them warm. Be sure to butter the sides of the crockpot and add cream or milk to the bottom. They will keep up to four hours, but remember to stir them occasionally.
Turkey Fact #3: Turkey should be cooked until a meat thermometer registers an internal temperature of 165° in the center of the thickest part of the breast and thigh. Avoid touching any bone, especially in the thigh, as it can give you an inaccurate reading. Additionally, if you cook your stuffing inside the cavity of the bird, that too must reach an internal temperature of 165°, which will take longer than the meat.
While the Rockwellian fantasy is appealing, don’t carve the turkey at the table, and don’t slice the meat off the bird while it’s still on the bone. It’s easy to break down the turkey into parts once it’s cooked and slice the breast and thigh meat for a pretty presentation. There are several great step-by-step tutorials online; it’s also the easiest way to sneak a taste before serving.
There are many ways to accommodate your vegan and vegetarian family and friends at the holiday table. You can use non-dairy butter and milk substitutes in the potatoes, or a non-dairy/vegan cream of mushroom soup in the green bean casserole. Or roast vegetables with neutral oils instead of bacon fat. This can also be a fun way to explore other flavors at the table, like harissa maple glazed carrots or spiced sumac Brussels sprouts. Additionally, consider a stuffed squash as the main replacement for turkey, or at least offer a bit of oven time if your vegetarian guests wish to bring their own main.
Kieran McCourt is the Shuttle’s ‘Slice It, Dice It, Serve It’ columnist and lead cashier at Weavers Way Ambler.
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surroundings is incredibly grounding.
Spending time with loved ones, especially those who recharge rather than drain you, can be equally valuable. It’s okay to prioritize lighthearted moments and activities that help reset your mind and body. I recently enjoyed a digital-free day with a close friend, and it was one of the most relaxing experiences I’ve had in months.
Finally, remember that change — even when it feels uncertain — often brings growth. It’s natural to want answers and certainty, but there’s value in embracing a bit of ambiguity. During these times, I like to set small, achievable goals for myself. I’ve found that they create a sense of accomplishment and keep me moving forward, no matter what’s happening in the world.
As you navigate this post-election season, I invite you to experiment with these practices. Whether it’s trying a media diet, spending time with supportive people (and possibly volunteering), or investing in your selfcare, each step can help create a healthier, more balanced outlook. As always, wellness is a journey, and there’s no “right” way to get there — just the way that feels right for you. We’ve got all your favorites —
Prepping Beds for Next Year and Other November Garden Tasks
by Sally McCabe, for the Shuttle
November, With its cooler temperatures, is a time for garden cleanup to prep your beds for spring. While those of us gardening in areas closer to the city may see our crops survive the first random frost just before Halloween, resistance is futile. Even with intermittent weeks of respite when we forget about the cold and garden like maniacs, more visits from the frost fairy are inevitable in the coming weeks.
Should we do one more round of frantic crop coverups? Or should we give in and rip out the last of the summer crops? I vote for cleanup, so I can put my energy into prepping those beds for spring.
When cleaning up your garden beds, compost the healthy stuff but toss sad and sorry looking plant detritus and send it far from the garden. Otherwise, bugs and diseases can overwinter and return to haunt you.
Gather Up Your Leaves, Check Your Collection Date
Collecting your leaves will keep them out of the landfill system and provide many free benefits, including mulch for overwintering beds, carbon for next year’s compost and worm bins, insulation for perennials and figs, and lots more good stuff I haven’t thought of.
I like to mow my leaves once or twice (I don’t have a shredder) before piling three to five inches of them on my empty garden bed. For perennials, stick with a slightly thinner layer, and for newly planted bulbs, aim for a slightly thicker one. Given the choice, I’d rather rake my leaves from the yard rather than the gutter if I’m going to put them on veggie beds.
When the city sweeps up leaves from the street, nothing is more frustrating than missing the collection (these go to the recycling center in Fairmount Park to be composted) and having to deal with bags of leaves. Con-
trary to common belief, putting out leaf bags, even the paper ones, with your trash sends them right to the landfill. A quick google search will allow you to find your neighborhood’s leaf collection date and put your unwanted leaves to good use.
Time to Bag Your Figs and Plant Bulbs
I think I’ve finally figured out the best way to keep my borderline-hardy figs safer over the winter. A few years ago, I planted a type called Chicago, which was touted for its hardiness in our area. It was, but the fruit wasn’t as good as my old Brown Turkey variety, which is not as hardy in this area.
Last year, I collected lots of plastic bags of leaves from my neighborhood on trash day and used them as insulating “pillows” around my fig trees. They did the job! They kept the trees safe from the extreme winter temps, and when removed, gave me a spring source of carbon/ browns for my compost.
Keep an eye peeled for half-price bulb sales, but be sure to squeeze these bulbs before buying. If they feel more like paper than solid, they’re not worth even that much of a discount. If you’re in a high-squirrel area (who isn’t?), plant tulips deeper and daffodils above them. Critters don’t love the taste of daffodils and will often ignore the luscious tulips underneath.
Mow the Lawn and Enjoy the Colors
November is a great time to mow one last time and then rake leaves that would otherwise smother your grass, which is a breeding ground for mold. Dump those shredded leaves as mulch onto your garden beds.
Reds, golds, orange ,and even blues and purples — really come into their own this time of year, along with the asters, hydrangeas, sages and even the coleus that you forgot to pinch the tops from. Now is also a great time to check out ephemeral flowers that suddenly appear on crab apples, plum and cherry trees in anticipation of coming snow. Remember snow?
Sally McCabe is director of community education at the Pennsylvania Horticultural Society.
Saturday, December 7th, 10am to 4pm
Photo by Morgan Horell
Fall garlic distribution at Glenwood Green Acres Community Garden in North Philly.
The Weavers Watcher
‘Chocolat’ Shows How Love and Humility Can Bring About Healing
by Jana Marie Rose, for the Shuttle
Sometimes, going into the past helps us determine our future. If we don’t know where we came from and what influences us, how do we know we are making conscious steps forward?
“Chocolat” (2000) is set in France and deals with politics, religion, outsiders and feminine charms. It doesn’t hit us over the head with ideology or attempt to make us afraid. Instead, it reveals through humor and human emotion the toll that any dogmatic point of view can take on people who are trying to live well.
The film was directed by Lasse Hallstrom, who got his start by directing TV in his native Sweden. The screenplay was written by Joanne Harris and Robert Nelson Jacobs. Perhaps Hallstrom’s roots help him create a film that’s wondrous, sensual and light while allowing us to grapple with deeper questions that occur in any village — domestic violence, religious upbringing, sacrifice, temptation and most importantly, the outcast.
Juliette Binoche plays Vianne, the mother and chocolatier who relocates to a small town in France with her daughter, Anouk (played by child actress Victoire Thivisol). Vianne comes from a line of women who travel with the wind. They move from place to place, trying to find somewhere to fit in, but never expecting to stay. They wear red capes and make chocolate that entices villagers.
Meanwhile, the Count (played by Alfred Molina) connives and manipulates villagers to stay away from Vianne and her daughter. He, rather than the priest, directs the church services each week, which focus on
damnation, temptation and telling people what to do. The priest, Pere Henri (played by Irish actor Hugh O’Conor) has little of merit to say in his sermons, because he is young, naïve and easily swayed by the performative tendencies of the count.
Slowly but surely, it’s established that Vianne is a temptress and is doing the work of the devil by offering hot chocolate and other sweets in her shop, even though she also helps house and educate a woman who has been domestically abused. She also helps an older woman find joy and reconnect with her grandson during a trying time. She welcomes the handsome outsider Roux (Johnny Depp) when he needs work and someone to care for his daughter. We have to wonder how a woman this kind can be so devilish.
The film is beautifully stylized; it’s like watching images unfold in a storybook. Maybe that’s why it helps us feel the healing effects of a unique kind of apothecary. Nothing seems to get Vianne down. She is always cheerful, able to make the best out of a bad situation and offer something made with cocoa to soothe a wounded soul.
But Vianne also needs to grapple with her desire to run when things get difficult. She begins to realize that she is not the only person with charm, sweetness and
As part of the Co-op’s efforts to reduce our use of single-use plastic, customers can purchase certain items in reusable containers.
There are a variety of containers available, with different deposits required.
How the Container Refund Program Works
1. Look for labels with a CRP logo on our shelves.
2. Buy the item — the cost of the container is tied to the product.
3. Once it’s empty, wash the returnable item and take it to the Co-op; you’ll get the cost of the container refunded. All CRP lids and containers must be returned fully prewashed and free of food residue.
4. Return containers in a timely fashion to prevent the Co-op from needing to keep buying more stock, and please do not write on or sticker CRP items.
5. Spread the word to family and friends, so they can help save the Earth, too!
kindness. Other people can and do step up to comfort her.
Like many classic stories, “Chocolat” is about the family you choose rather than the one you are bound to by blood. It’s full of people with wandering spirits who have love to share, but who are often cast out of society. It’s about listening, taking children’s cares and hearts seriously and recognizing that love and humility is the ultimate healer for us all. Mostly, it’s about saying goodbye to the past while honoring the lessons it brought you.
The film is enjoyable for the whole family. What better way to enjoy the cold weather than with your favorite chocolate snack and snuggling with your loved ones — whether they’re blood relatives or chosen family? “Chocolat” will have you embracing the mystery and power of a smiling woman with a glint in her eye and a can-do attitude.
Jana Marie Rose is a teacher, performer and writer. She recently published the book “Letters to a Young Woman, from Paris”, which is available through her website, www.janamarierose.com. Her current blog is “The Ms. Wonderful Film Club.”
Thank You For Kids’ Shopping Carts
Editor’s Note: The following letter was originally emailed to James Mitchell, store manager at Weavers Way Germantown.
I wanted to thank the Weavers Way team for providing kid-sized shopping carts at the Germantown store. My almost five-year-old is thrilled by this!
Most of our grocery shopping in the last year has been split between the Coop and Mom’s in Center City. At Mom’s, I would bring a plastic toy shopping cart, which helped make grocery shopping a fun experience for me and my son.
Since the Germantown store opened, we have hardly been to Mom’s. We live
SHUTTLE LETTERS POLICY
in East Falls, and the Germantown store has become our new go-to. Now with the kid carts, it’s my son’s favorite, too!
Thanks for creating a welcoming atmosphere to our young shoppers; this matches parenting values that our family holds. And the kid carts are nostalgic for me, since the Lanco my dad took us to had them. I truly believe that this sparked the joy of grocery shopping in him — the discovery of foods, the experience of autonomy and the development of personal responsibility. It’s such a great way for kids to learn many things!
Lindsay Bodin
The Shuttle welcomes letters of interest to the Weavers Way community. Send to editor@weaversway.coop. The deadline is the 10th of the month prior to publication. Include a name and email address or phone number for verification; no anonymous letters will be published. Letters should be 200 words or less and may be edited. The Shuttle reserves the right to decline to publish any letter.
AIDS Walk Philly Marches On for 37 Years
Robb Reichard, executive director of the AIDS Fund, addressed the attendees.
“I don’t know that we ever thought… when I was doing my first walk in 1988, I thought this (the AIDS crisis) would end very quickly,” he said. “I was naive. I didn’t understand what the challenges would be. But we have come a long way. Today we talk about getting to zero — zero stigma, zero new infections and zero deaths.”
Reichard shared a couple of stories about men who were kicked out of their homes by their mothers because they live with HIV. One of the men was newly infected.
“That is still happening…mothers kicking their sons out of their homes because they have HIV,” he said. “That should make us all angry! Makes me angry! Why is this still happening in 2024? Why am I still getting those phone calls?”
Reichard emphasized the importance of prevention and treatment and helping people get access to both. He noted that PrEP or pre-exposure prophylaxis can reduce the risk of getting HIV through sex or injection drug use, but that there is a racial divide that affects who gets the medication. According to him, only 11% of eligible African American and Latino
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males are on PrEP, in stark contrast to 78% of whites.
“We need to do better, guys,” he said. “We need to do better.”
Reichard mentioned that groups like Action Wellness and the Mazzoni Center work comprehensively with those who are living with HIV. And he thanked the attendees for their support.
“You, by your hard work and raising funds and making those donations are helping people to get by — to stay in housing, to get a walker, to get a cane, to get a refrigerator, to get a bed, to get what they need to live a long and happy life,” he said. “Thank you so much for being here today!”
Prior to the walk, organizers held a warm-up session to get the walkers ready in preparation for the 5k walk around MLK Drive. Organizations including COMHAR, the Philadelphia Department of Health, Philadelphia Fight and Philly Keep on Loving set up tables to distribute information to attendees.
Over its 38-year history, AIDS Walk Philly has raised $19 million, according to KYW Newsradio.
Members Help Upgrade Landscaping at Water Tower Park
are three gardens that add color and beauty where there was none. An unsightly area has now become an inviting destination for the community to enjoy.
The council is so grateful for the Co-op’s support. The funds we received have been helpful, and the assistance of
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Weavers Way working members has been priceless! We plan to continue efforts to beautify and improve the park for years to come.
Mary Pomichter is a member of the Water Tower Advisory Council.
After the publication of Chris Mattingly’s Backyard Beet column in the September Shuttle, I got an email from Donna Kolaetis about Chris’ instructions for making herbinfused oils using fresh herbs from the garden.
The paragraph in the September column reads as follows: Infusing is a unique way to capture the flavors of herbs by steeping them in oil.
These flavored oils will elevate any meal! Place clean, dry herbs or garlic in a bottle, fill with oil and let sit for a few weeks. Use in salad dressings, marinades and more.
In her email, Kolaetis cited an April 4 article from Penn State Extension that warned of the need to be extra careful when making herb-infused oils at home, because oils flavored with fresh herbs or garlic can be a source of botulism. She messaged Mattingly and Backyard Eats posted the Penn State Extension article on their website.
While it’s possible to make garlic and herb-infused oils at home by immersing the garlic and/or herbs in a three percent solution of citric acid, you should closely read the Penn State Extension article before doing so, whether for holiday gifting or as a way of expanding your cooking oil collection at home.
The Pacific Northwest Extension article linked in the Penn State Extension article also warns shoppers to check the labels of infused oils produced by boutique or smallscale producers to make sure they’ve been acidified or contain specific levels of microbial inhibitors. The link to the article on Backyard Eats’ website is: www.backyard-eats.com/blog/ultimate-guide-to-preserving-your-summer-harvest/.
This month’s Backyard Beet column, about growing and planting hardneck and softneck garlic, can be found on pg. 20.
—Karen Plourde
F
In a Time of Uncertainty, We’re Doubling Down on Our Priorities
by Jon Roesser, Weavers Way General Manager
or reasons both obvious and understand-
able, I suspect many of you are preparing to embark on a four-year news holiday. You’ll get no pushback from me, but please grant yourself a monthly dispensation when the Shuttle comes out. We’ll attempt to keep our content crazy-free (excepting for Norman’s column).
Despite the latest news from the nation, it’s business as usual here at the Co-op. We fully intend to be a bulwark of normalcy in a decreasingly normal world. Call it a reaffirmation of our priorities: stores that serve as neighborhood hubs, leadership of our local food system, and support of community and the environment.
To do all this, we need to run a tight fiscal ship, so we can continue to thrive in a marketplace increasingly dominated by corporate chains, whose allegiance to our communities does not extend one inch beyond their ability to extract profit from us. The shuttered CVS, Walgreens and Rite Aid stores that now pepper our region are Exhibit A for the commitment corporate chains have for their neighbors.
We have just concluded our Fiscal 2024 audit, conducted by Clifton Larson Allen. We received a “clean” audit, meaning the auditors found no material weaknesses (as owners, you should expect nothing less). Preliminary audited financials accompany this column.
Fiscal 2024 was an expansion year, and as such we had many extraordinary revenues (loans, grants) and outlays (construction costs, equipment purchases, etc.) associated with the new Germantown store. This can make actual business performance tougher to gauge. But looking at the first four months of our Fiscal 2025, we’re now in a post-expansion year, and most key business indicators are healthy.
Since July 1, sales growth throughout the Co-op has been more than 22% over prior year, reflecting the opening of the Germantown store. The sales migration from the other stores has turned out to be less than anticipated, and new sales have far exceeded our (intentionally conservative) estimates.
In fact, our current sales growth continues a decadelong trend in which the Co-op’s sales have outpaced the overall grocery industry —no small feat in a highly competitive environment. Discounts are part of the reason, since they are a big driver of patronage.
We do a lot of discounting: Combined, our working member, senior and Food for All discounts amount to 4%
“
We fully intend to be a bulwark of normalcy.
of our sales. That’s a considerable cost in an industry in which even the most profitable chains typically earn just a one to two percent return.
The period of rapidly rising Cost of Goods that we experienced a couple of years ago is now comfortably in the rearview mirror. COGS continue to rise, but at a much more sustainable rate of about two percent. The same is true for operating costs. Everything from packaging to cleaning supplies costs considerably more than four years ago, but with much less volatility than what we dealt with in 2021-2022.
The bottom line: In this post-expansion fiscal year, we expect that we will break even. Our cash position remains excellent, with just over $4 million in liquidity, and we expect to end the fiscal year with cash unchanged, even as we pay off several hundred thousand dollars in maturing member loans.
For the near-term future, the business outlook is bullish. As he did eight years ago, the once and future president is inheriting a thriving economy, for which you can count on him taking full credit. We can reasonably expect our current rate of exceptional sales growth to continue in the first half of calendar 2025.
A strong economy brings with it a strong job market, and we therefore anticipate continued upward wage pressure. Our starting entry level wage of $16 an hour is in the 90th percentile for Philadelphia retailers. But we need to be more aggressive with increasing wages for more tenured hourly staff, specialists — cooks, meat cutters, etc. — and department managers.
The looming possibility of the new administration imposing tariffs is a threat to our general economic wellbeing, and a direct threat to our business, given our dependence on so many imported products (olive oil, coffee, bananas, etc.). Rising inputs would necessarily result in higher prices, though the Co-op would not be impacted any more than any other grocer. Consumers would, literally, pay the price.
Other uncertainties cloud our ability to predict what the next few years will bring, but whatever comes, Weavers Way is well positioned. This is the result of many things, but above all it is because of your continued support and the success of our cooperative business model.
See you around the Co-op.
Weavers Way Cooperative Association
Consolidated Statement of Operations Year Ending June 30, 2024
Looking to downsize? The Mercantile is your local vintage store, specializing in pre-1970s clothing, rugs, records and furniture.
Want to sell? Send photos of your items to nsaphos@weaversway.coop or rick@weaversway.coop and we’ll get back to you.
PLEASE!
Weekdays by appointment
Start Planning Now if You’re Looking to Reno Your Kitchen Next Spring
by Beth Blei, for the Shuttle
Falling interest rates are leading industry
experts to predict a glut in home renovations next year. So if you’re one of the many Philadelphia or Montgomery County residents planning to take advantage of cheaper credit to renovate and prepare your home for sale, increase its equity or build your dream kitchen, consider booking your spring renovation project now.
In an Oct. 17 statement accompanying a report from the Joint Center for Housing Studies at Harvard University, Carlos Martin, director of Harvard’s Remodeling Futures program, stated that “A quick return to growth after a fairly modest downturn ultimately means that residential remodeling and repair expenditures are expected to approach past peak levels moving forward.” The center’s quarterly Leading Indicator of Remodeling Activity report identifies future turning points in the home improvement and repair industry.
If you’re thinking about a home renovation for next spring, you may already be falling behind schedule, as homeowners lock in local design firms and contractors for their projects. Add to that lingering supply chain issues which could delay the delivery of your have-to-have backsplash tile, and the spring fling that you were planning to show off your home’s new look could get pushed into fall.
Home Care
“A continued thaw in new home construction and sales of existing homes bodes well for an uptick in residential improvement and repairs next year,” Martin added.
fee or about 10% of the project’s cost, which includes all materials and labor. Unlike interest rates, those costs are not expected to go down — another reason to lock in those fees and services as soon as possible.
If you know you’re going to renovate next year, take these steps now so you can reserve the services you’ll need and lock in the costs that come with them before the new year.
Calculate your budget. Do you need to refinance your home, or do you have another source of financing for the project? Contact your mortgage broker to see your options for a home equity loan or line of credit. Subtracting what you still owe on your mortgage from your home’s value will give you a baseline for your budget.
Home Care Home Care
Dear Caring Family Member,
During my many years of experience in the home care industry, both my parents came to need in-home care in their later years. I will work hard to bring the same dedication to you or your loved ones as I devoted to my own parents’ care needs!
In Philadelphia and surrounding area, a kitchen renovation will cost between $60,000 to $150,000 and can go up from there. Interior designers charge either a flat
Take notes. Think about what you like and what you don’t about your current space. How does it function? Is the layout convenient? What about lighting? Is there enough of it where you want it to be, including task lighting over your prep areas? Write down what drives you nuts and what you like about your kitchen, along with how you would like to use it. Do you do a lot of entertaining? Is cooking meals together something you do as a family or would like to do? Save this info, along with images of designs you like, so you can share them with your interior designer.
Hire your interior designer now. The person you hire will need two to three weeks to design your new kitchen and select finishes. Cabinets, which you will have to order before any construction starts, can take up to 12 weeks — longer for custom jobs. Construction itself can take up to eight weeks, depending on the project’s complexity.
(Continued on Page 19)
Human Touch Home Care is a try of carefully screened caregivers, who have met our requirements, including a face to face interview, initial and periodically updated ref erence checks, competency testing, infectious disease (TB) screening and PA criminal background checks. Careful consideration will be given to making the best possible match between client and caregiver. Based
“Human Touch Home Care believes that caring human relationships optimize quality of life especially as we age or face loss of ability; we are dedicated to building and nurturing those relationships. Our mission is to refer only the most caring and capable individuals as we work together to empower our clients in their pursuit of safe, happy lives in their own homes.”
Photos courtesy of Revise Studio Interior Design
Get ready for your upcoming kitchen reno by researching designs, paint colors and other info online.
Custom cabinetry can take up to three months to complete. A completed kitchen renovation in East Falls.
Events, Projects and Plans Were All Part of a Busy Centennial
by Ruffian Tittmann, Executive Director, Friends of the Wissahickon
To say this year has been a Whirlwind for Friends of the Wissahickon would be an understatement. We have big celebrations, big park improvements, and big plans in the works for our next century of stewardship.
We are all feeling excited and grateful to see the park’s newest landmark, Lida Way (the Valley Green pedestrian bridge) ready to welcome park visitors after a decade of planning, fundraising and building. This area of the park sees 1,000 visitors daily, making it an especially important spot to invest in. Construction has affected the routine of many users, so we thank you for your patience during this time.
While carrying out our largest capital project to date, we’ve infused a bit of centennial anniversary magic into all our regular programming. Our 100th anniversary Super Mega Service Day, in celebration of Earth Day, was our largest multi-location one to date. We welcomed 244 volunteers to improve five locations in the park and showed our gratitude for their hard work with a special post-service day picnic.
FOW may be a small organization, but our broad volunteer base provides support to expand the horizons of what we thought possible. Our 1,500-plus volunteers are the backbone of our stewardship efforts: They keep trails clear, collect many tons of litter each year, repair benches and fence posts, welcome and edu-
cate park users, and so much more. You could spend your weekends or early mornings anywhere, so thank you for spending them with us to improve this beloved community space.
For those who have been with us long enough to have enjoyed our Whispers event, this year’s brand-new version brought back a certain nostalgia. In addition, we were joined by friends new and old at our first-ever Backyard Bash at Valley Green Inn to celebrate our centennial.
Our partners really helped make this event special. The inn even made catfish and waffles, a Wissahickon classic. Chestnut Hill Brewing created a cherry sour in our honor: Friends of the Wissahickon 100-Year Anniversary Ale. They also made us a beneficiary of a portion of the beer’s sales.
These special touches help us create lasting memories in the park for our friends. Weavers Way, our longtime partner, did that at our ice cream social. In celebration of the opening of their Germantown store, FOW and the Co-op teamed up for a special hike from the store to the social at Historic Rittenhouse Town. We go together like a chocolate and vanilla twist.
We’re proud to carry on a legacy of civic duty that our founders established with the help of our volunteers, partners and friends. Want to get involved? Find a volunteer opportunity at fow.org/volunteering or join us for an engagement event at fow.org/event.
ELECTRONICS RECYCLING
Saturday, Apr. 5 9am-1pm
Photo by Stacey Gray.
(Top) Happy participants at this summer’s ice cream social in Historic Rittenhouse Town.
(Bottom) Construction at the Lida Way Valley Green pedestrian bridge this summer
(Photo courtesy of FOW Staff)
The Ritual that Inspired and Unified Native Americans
This month, the co-op’s racial Diversity, Equity and Inclusion Advisory Committee highlights a cultural aspect of Native Americans as part of National Native American Heritage Month.
Ghost dancing is a nonviolent, Native American invocational dance with a 155-year history. It originated with a Paiute shaman, Wodziwob, whose visual revelations (ghost dancing) freed Native Americans from the horrific destruction of European colonizers and the U.S. government.
In 1889, Wovoka, another Paiute leader, popularized ghost dancing. He employed it as a liberating tool among the Lakota Sioux, Paiute, Cheyenne, Arapaho and Shoshone tribes.
Through the dance, Native Americans were inspired to restore their culture. U.S. authorities misunderstood the
practice and associated Sitting Bull’s advocacy for it as a threat. It’s thought that his support of ghost dancing is partly responsible for his murder by Indian agency police, which occurred on Dec. 15, 1890. Fourteen days later, on Dec. 29, 1890, between 250 and 300 men, women and children were massacred at the Pine Ridge Reservation at Wounded Knee, SD. The massacre ended the practice of ghost dancing as a form of resistance.
—Rosa Lewis
Racial Diversity, Equity, and Inclusion
Gratitude is Essential to Being a Farmer
(Continued from Page 1)
— either intentionally, by harvesting or weeding, or incidentally. The term “memorial service” can imply sadness, and surely there is a certain amount of grief. But there is also gratitude.
Zen Buddhists chant the Daihishin Dharani (Sutra of Great Compassion) at memorials. The essence of it is, “Hooray! Wow, life — what a blessing to have popped up and gotten to be alive! Thanks for hanging out with us!” It is a message of gratitude and celebration that we got to share space out here on the luminous plane of existence for a while.
Taking time to express gratitude for the lives of plants and animals lost at the farm helps make us better stewards of the earth, and better farmers, too. Ceremony helps us walk a bridge back to the present moment. When we are more present with our lives, we can make deeper observations and better decisions in farming that can benefit all beings.
The next time you sit down to a meal, consider the gratitude for all the beings, known and unknown, that died in service of it. In the face of climate change, giving thanks for being here at all is surely an essential first step.
A Local Jewelry Maker Plies His Trade at Co-op Stores
by Hilary Bowen, Weavers Way New Economy Incubator Committee
If you’ve frequented the chest-
nut Hill, Germantown or Ambler locations of Weavers Way, you may recognize Ram, who often sets up a table outside the stores and sells his handcrafted jewelry to the community. His journey from being a One Step Away street paper vendor to thriving artisan jeweler is a story of resilience, creativity and community support, and the Co-op’s New Economy Incubator Committee is honored to have played a key role in it.
Ram’s venture into jewelry making began over a decade ago, when he started crafting pieces for himself using durable, high-quality beads. His pieces, which feature real stones like citrine, amethyst and tiger’s eye, quickly drew interest, and his designs became a way to connect with people and express his creativity,
“People started complimenting and buying them,” he said.
In addition to his jewelry, Ram is a poet, hip-hop artist and One Step Away contributor. His journey hasn’t been easy — he has experienced periods of homelessness and found himself rebuilding in challenging times. But through it all, his artistic talents have been a constant, giving him purpose and a path forward.
During one of those times, when COVID-19 disrupted his street sales of One Step Away, Ram sought new ways to support himself. He approached the Co-op, asked if he could set up his jewelry business outside the stores and was welcomed with open arms.
In addition to providing space to sell his jewelry, Ram was connected to NEI’s microloan program (a small business loan initiative aimed at supporting local community-focused entrepreneurs), by longtime committee member Peter. This loan enabled him to purchase materials, refine his designs and broaden his product range, which ultimately helped him reach a wider audience.
With the Co-op’s support, Ram’s business has continued to grow over the past three years. His jewelry is especially popular during the holiday season, and provides shoppers with unique, handmade gifts that are meaningful and well made.
Ram’s handcrafted pieces have found a following across Philadelphia. In addi-
tion to the Co-op, he’s expanded his presence to arts events and frequently participates in local festivals such as Chestnut Hill’s Home and Garden Festival and Fall for the Arts. These events have allowed him to connect with even more members of the community and share his creations and his story.
Each piece Ram crafts is thoughtful-
ly made and combines beauty and significance. For many, his jewelry is more than an accessory — it’s a keepsake. “A lot of people wear them for the meaning, while some just like the look,” he said.
Whether people buy his pieces for the symbolism or the style, Ram’s jewelry has found a cherished place in the hearts (and wardrobes!) of his customers. With the holidays around the corner, his handcrafted jewelry is a wonderful way to support a local artisan while finding something special for friends and family. His bracelets, necklaces and stonewrapped pieces reflect the beauty and care he puts into each creation, embodying the spirit of community that the Coop celebrates.
If you’d like to catch Ram in person, here’s where and when you can find him selling his wares:
If you’d like to learn more about the small business loans available through the Co-op or are interested in joining the NEI Committee, please contact Coleman Poses at (cposes1@gmail.com).
New Economy Incubator Committee
Photos by Hilary Bowen
Top, Ram with his selection of handcrafted jewelry he sells at Weavers Way Ambler. His pieces include necklaces with real stones and beaded bracelets.
Yoga of Nutrition and Food: Gunas, The Yoga of Nutrition
WEAVERS WAY EVENTS
Tuesday, Nov.19 6:30-7:30 p.m.
Virtual Event
Learn how yoga movement, breathing and mental patterns intersect with nutrition and health in this welcoming, supportive group webinar. There’s something for everyone here — yoga philosophy lessons, practice exercises and optional self-study assessments. In this second session, Co-op member and certified yoga therapist Dan Rosenak will review and build on concepts from the previous class, including a discussion of “energy” and the Gunas, a yoga philosophy concept which applies to nutrition and includes a guided breathwork practice. This workshop will be offered via Zoom; you will receive the link to attend the session after you register. Rosenak is the owner of Flow State Yoga Therapy in Fort Washington. He finds meaning in helping others realize a better version of themselves in body, mind and spirit through yoga philosophy, lifestyle changes and practice. He specializes in working with athletes.
Cook Colorful Fall Produce with a Twist with Seema Vaidyanathan
Wednesday, Nov. 20 6-7 p.m.
The Café at Weavers Way Ambler
Join Seema Vaidyanathan, a Co-op member and local food
STAG
DONUTS STAG
blogger, at this cooking demo geared toward refreshing your array of holiday side dishes. Vegan, gluten free and vegetarian options will be included. Featured vegetables will include acorn squash, tricolor cauliflower, farm fresh corn and fresh cranberries. Of course, she’ll have tasty samples to share!
Virtual New Member Orientation
Thursday, Nov. 21 6:30-8 p.m.
We encourage all new members to attend a member orientation. This session will include an overview of membership at the Co-op, how it works and why it’s valuable. We’ll explore our online Member Center, discuss the benefits of membership and help you choose if working membership is right for you. You’ll earn two hours of working member credit. (The orientation lasts approximately 1.5 hours). You will receive a Zoom link by email prior to the meeting. Please sign up in the Member Center.
Germantown Store Tour
Friday, Nov. 22 11 a.m.-noon
Weavers Way Germantown
Join Weavers Way General Manager Jon Roesser for a casual walking tour of our newest store. The tour is suitable for new members as well as any member who may not be familiar with the Co-op; it’s meant to supplement new member orientation. Jon will discuss our
product philosophy and selectio n, share shopping tips and tricks and explore the bulk department. You’ll meet other members and have an opportunity to ask questions. Gather near the service desk to begin the tour. Please register through the Member Center.
Fire Cider Demo with Dorothy Bauer
Saturday, Nov. 24 1-2 p.m.
Henry Got Crops Farm
7095 Henry Ave., Roxborough
Join Co-op member Dorothy Bauer for an in-person demonstration of fire cider, a traditional tonic that helps clear your sinuses and is said to wake up your immune and circulatory systems. Dorothy brings decades of nutrition experience to her presentations.
Membership Office and Notary Hours
Mt Airy: 555 Carpenter Lane
Membership and Notary Services
Monday - Friday 11 a.m. - 5 p.m.
A Step-by-Step Guide to Growing Microgreens at Home
by John McLaughlin, for the Shuttle
Microgreens are immature edible greens harvested from a variety of different plants: radish, chard, arugula, kale and cilantro are some of the most popular. Over the last two decades, they’ve exploded in popularity. They began to be available in local retail outlets in the early 2000s, and by the 2010s had become a staple in grocery chains around the country.
Microgreens can be eaten on their own, added to salads or used as a garnish to enhance any meal. In addition to their documented health benefits (antidiabetic and anti-inflammatory effects, among others) and their density of nutrients and antioxidants, they are simple to grow at home and extremely versatile. Their flavor profile covers a wide spectrum, from bitter (kale) to sweet (radish or fennel) to spicy (mustard) depending on the plant of origin.
Since microgreens are harvested from the immature plant soon after sprouting, they take only a short time to grow. The main materials you’ll need are seeds, a small
chase these materials from a local nursery or online.
Here’s the procedure:
1. Place hemp mat on the bottom of the container and sprinkle it with a layer of your chosen seeds (common mat sizes include five, 10 or 20 inches wide).
2. Spray or wet the mat with water until it is saturated but not submerged.
3. Place the closed container in a dark location, then after two to three days, move it to a light source.
4. At seven to 10 days after planting, the microgreens can be harvested from the hemp mat with scissors and stored in the fridge for up to 14 days, or for two to three days at room temperature. This setup will occupy only a small footprint in your kitchen, but can produce enough microgreens to spice up salads, soups, omelets, smoothies or any other dish you’d like. After a test run with your first crop, you can expand your production of microgreens by stacking multiple growing containers.
Tupperware or other reusable container and a hemp mat, which serves as the growth substrate. You can easily pur-
How Caregivers Can Help Kids Cope with a Changing Climate
by Erin McCool, Engagement Director, Wissahickon Trails
With hurricanes helene and milton dominating recent news, many of us in Pennsylvania and beyond are feeling the weight of its impacts — flooded neighborhoods, damaged homes and the uncertainty of what’s next. News headlines often highlight these events, and while adults may feel the weight of these stories, it’s important to remember that children are listening, too.
Kids may not always express their anxieties in obvious ways, but they can feel deeply impacted by what they hear and see. This raises an essential question for caregivers: How do we talk to kids about extreme weather events like these? And how do we help them process these experiences while building resilience for the future?
How Kids Experience Climate Anxiety
Children may react to climate-related news in subtle or easily overlooked ways. They might express anxiety through nervousness about daily activities, reluctance to go to school, physical symptoms like stomach aches, or repetitive questions about current events. These behaviors can signal that a child feels overwhelmed by the information they are absorbing.
Extreme weather contains all the elements that can cause anxiety: It’s unpredictable, potentially dangerous and challenging to understand fully. Research has shown that climate anxiety, or eco-anxiety, is increasingly common among children and adolescents.
A 2021 survey published in The Lancet Planetary Health found that 59% of young people reported feeling very or extremely worried about climate change, and many felt that their governments were not doing enough to address the crisis. This can create a sense of helplessness, which makes it essential to provide children with a safe space to express their concerns.
Talking to Kids About Extreme Weather
When children ask about extreme weather, it’s important to answer honestly but in a way that matches their developmental stage. For younger children, simple explanations work best: “Sometimes, the weather changes a lot because our world is getting warmer. There are many people working on ways to help.”
Older children can handle more detail, including discussions about the causes of the changing climate and the efforts underway to address it. This honesty in communication builds trust and a sense of responsibility in caregivers.
Fred Rogers famously advised kids to look for the helpers during scary situations; this principle applies here, too. Remind children that many people — scientists, community volunteers and local leaders — are
working hard to tackle climate issues. Highlighting the efforts of those who actively help can shift the focus from fear to hope.
Research by Maria Ojala, an associate professor and senior lecturer in psychology at Orebro University in Sweden, indicated in research from 2012 that focusing on solutions and positive actions can reduce feelings of despair and anxiety in young people. You can also encourage your child to attend local Environmental Advisory Council meetings or community events, where they can see firsthand how people are making a difference.
Lean Into Science and Critical Thinking
Understanding science is key to understanding the world around us, including the impacts of changing climate. Encouraging your child to ask questions, seek reliable information, and think critically about what they hear builds scientific literacy and empowers them to feel more in control. When children understand that people are using science to solve problems, it can transform their fear into curiosity and a sense of purpose.
Experts agree that one of the most effective ways to help children process anxiety is to allow them to talk openly about their feelings. Create a safe and supportive space for these conversations, such as during a family meal or a quiet walk. Ask questions like, “What have you heard about the weather lately?” or “Is there anything about the change we’re seeing that worries you?” Letting kids articulate their concerns helps them feel seen and understood.
When children take positive actions, their sense of agency increases, which can alleviate feelings of helplessness and anxiety. Their actions don’t have to be big; even small steps can help them feel more connected and proactive.
If your child is experiencing anxiety related to our climate, consider reaching out to their teacher. Educators can create supportive classroom environments in which students can discuss their concerns and explore solutions. Those who incorporate discussions about resilience and local climate actions into their lessons can help students feel more empowered and less anxious. Science lessons, especially those that touch on local phenomena, can be impactful when they include conversations about resilience and positive actions.
Empower Them Through Action
Kids feel empowered when they know they can make a difference. Involve them in local environmental activities like planting trees, reducing household waste or participating in a community cleanup. By supporting and encouraging these actions, you can help them feel like part of the solution.
Talking to children about our changing climate and extreme weather doesn’t have to be daunting. By being honest, highlighting the helpers, maintaining open communication and partnering with educators, you can help children navigate their feelings and build resilience. Remember, it’s okay if you don’t have all the answers. What’s most important is that your child knows you are there to listen, support and guide them through their concerns. Creating a dialogue about these issues can turn anxiety into action, and help kids feel empowered in the face of a changing climate.
Photo by Erin Landis, Wissahickon Trails water programs manager
A flooded Wissahickon Creek after a rainstorm last December.
A New Member’s Journey to Embracing Germantown and the Co-op
by Janice Tosto, for the Shuttle
My path to living in germantown started about 17 years ago, when I visited Philadelphia and decided that I wanted to move here one day. I even joined a church in Philly before I moved from New York City, so that I could somehow be a part of the city.
It took 11 years for me to make the big move from the Bronx. In choosing where to live in Philly, I trusted my gut, which told me to make my new home in Germantown. It was a good decision for me and opened the door for me to offer community service around grief and community.
My move was delayed for about six months after I was struck by a car in New York, injuring my left knee and right ankle. After undergoing two operations and five months of physical rehab, I was able to relocate in the fall of 2018. Though I was still recovering from my injuries, I was able to get around my new city.
Getting Acclimated and Involved
I quickly found my community resources — a laundromat, the local library, the Germantown Info Hub for local news and the community radio station, Germantown Community Radio, a.k.a. G-Town Radio. All were instrumental in my getting acclimated to my new community.
One of the first people to welcome me to my new home was my neighbor, Wadiyyah Saleh, known as Ms. Wadiyyah. She is a retiree who once owned her own baking and catering business. We began chatting and having small conversations and for years, we have been close neighbors.
The Info Hub and G-Town Radio partnered on a community project called Germantown Voices, in which Germantown residents conducted interviews with others about Germantown’s history, people, institutions and more. I wanted to participate in the project, so I asked Ms. Wadiyyah if I could interview her. She grew up in Germantown and so made a perfect interviewee. Her biggest concern was about being photographed, but when I assured her that this was a radio project,
she agreed to participate. The interview was to be recorded via Zoom, and she had the option of calling in and not appearing on camera.
Ms.Wadiyyah shared about the stores she and her family would frequent during her childhood. She also mentioned that when she was growing up, people would congregate on each other’s porches to socialize; she noticed that now, people tend to store things on their porches instead. The interview was broadcast on G-Town Radio and later, included in the Germantown Voices podcast.
When COVID hit, Germantown residents mobilized to support the community. The first Germantown Community Fridge was opened on Armat Street, and G-Town Radio started the Northwest Check-In radio program to offer resources and comfort. During that time, I found myself living with grief because of the people who were ill and dying due to COVID, and because of increasing gun violence in our city. My next-door neighbor, a 20-something young man, lost his life to gun violence.
In March 2021, Ms. Wadiyyah lost her only biological child, Dennis, who was in his early 40s and died in his sleep. Three months later, my best friend Bill, whom I had known since my childhood, died of pancreatic cancer a few months after being diagnosed. His death was devastating and still causes me pain and sadness.
In August of that year, Tom Casetta, G-Town Radio’s station manager, held an open house at the Joseph Coleman Library to introduce community residents to the station and to invite folks to submit content. I wanted to participate and did a few community stories. When Tom talked about new shows for the station, I decided that I wanted to create a show about grief.
In researching grief, I found that those suffering from it wanted opportunities to talk about their deceased loved ones. I intended to create a program in which my guests would be able to celebrate and remember their loved one; the show would feature me talking to an-
other griever and sharing our stories and journeys. I named my program “Grief Journeys” because every griever has their own loss journey.
My proposal for the show was submitted and approved as a series with only a few episodes. Program Director Joanna Hagen-Wikander trained me to use the studio equipment to produce my show, and I was ready to get started.
I decided to pre-record my show at home with the voice recorder on my iPhone. That episode was part introduction and part celebration of my friend Bill’s life. I sent the show to Joanna for audio editing, and it aired on Feb. 25, 2022 to positive feedback.
The next show was a continuation of my tribute to Bill and aired on Mar. 25 of that year. My third show featured an interview with Ms. Wadiyyah, in which she talked about Dennis. Tom and Joanna said they really enjoyed my program and encouraged me to continue doing it.
Soon, I began using Zoom to record my program, which began to air on the last Friday of each month at 7 a.m. Archived episodes can be heard at mixcloud.com/griefjourneyshost. I invited friends and acquaintances to appear on the show to honor their deceased loved ones.
One year in, Kara Hopkins, a new volunteer, asked if she could serve as the audio editor for my program. I welcomed her interest and her enthusiasm, and she’s been a great source of encouragement.
Providing a Window to Discuss Grief
More than 32 episodes of “Grief Journeys” have aired to date. My guests and I have discussed topics like preventing gun violence and gun deaths, pet loss, child loss, sibling loss, grief and humor, managing grief during the holidays, family estrangement, grief and addiction, grief and Alzheimer’s, and other topics.
Each June, I air a special “Deathaversary” episode as a tribute to Bill, and to talk about my grief journey, which has been difficult at times. I share so I can be in community with my guests.
I am so pleased that I can provide this community service. Our society avoids talking about death, grief and loss; through my program, folks get to talk openly, and others can hear stories that may resonate with them. Grief is a natural response to loss and change and we all experience these circumstances in our lives. If you have a story of loss that you want to talk about on the show, you can reach me at janicetostoradio@gmail.com.
This past July, The Thread Philly (www.thethreadphilly.org) opened The Thread, an art installation about grief and connectivity in Vernon Park. I was invited to attend and speak at the opening ceremony; I had recommended that the installation be set up in the park. A fellow Germantown resident, Sonya Kearney, and I attended the opening of The Thread installation at the Rail Park in Callowhill last year and thought it would be great for Germantown.
The Thread features a disconnected rotary phone that people can use to “call” deceased loved ones; it’s modeled after the Wind Phone that originated in Japan. The Thread also has a voice line at 267314-7161 where grievers can leave comments and share their stories about grief and loss. I try to get to the installation every other week and use the phone to talk to deceased loved ones.
On June 16, I joined others from the radio station to table at the opening of Weavers Way Germantown and joined the Co-op at that time. The new store is about 15 minutes from me and is a wonderful addition to the neighborhood. I’m pleased to be a member!
Janice Tosto
A
Fun Sunday of Tastes, Goats and More in Ambler
tupress.temple.edu
Photos by Dakota Foster, Weavers Way marketing coordinator
The Harvest Sampler at Weavers Way Ambler on Oct. 27 featured demos from 13 area vendors, including Merzbacher’s of Germantown (above left), Aaji’s tomato lonsa and Fishtown Pickle Project (above right). The event also gave folks the chance to get cozy with goats (above, middle) and pose for a photo with them.
Making Discarded Items Useful With Imagination and Effort
by Sandra Folzer, Weavers Way Environment Committee
Sometimes it takes a little inconvenience to spark ideas. When our washing machine broke recently, I began to question if I washed clothes too often. Marsha Low addresses this issue in her Eco Tip this month. She also brings up the overuse of showers by Americans. I thought I’d add a historical perspective on the latter.
We Americans shower out of habit more than need. Two hundred years ago, people seldom bathed, thinking it was unhealthy to remove the protective layer of oil and dirt. Some even considered strong body odor a sign of health. Think of Napoleon’s famous words to Josephine: “I will return to Paris tomorrow evening. Don’t wash.”
While the Romans introduced showers, they also collected urine for cleaning. Since urine contains ammonia, it was used to dissolve grease and bleach fabrics. Soap wasn’t invented until the 19th century. Even Louis XIV was reported to have only taken two baths during his lifetime. During the Middle Ages, the Catholic Church discouraged bathing, because bath houses were thought to be dens of sin.
There are serious water shortages around the world, including in the Amazon rainforest. Just because we have plenty of water now doesn’t guarantee we’ll have enough in the future. Water is a precious resource.
Another source of water waste is the continued production of new clothing. According to the magazine Zurich and other sources, more than 100 billion pieces of clothing are produced each year. The process of making new clothes also wastes oil: One polyester shirt takes 157 gallons of water and one and a half cups of oil to produce.
By design, retailers produce 30 to 40% more clothing than they know will sell, and what isn’t sold often goes to landfills. So the garment is wasted, along with the resources used to produce it. This is another reason to buy secondhand clothing.
Alternate Uses for Ships and Buses
In Japan, fewer people were using buses after COVID, so Shinki Bus started converting them into moving, U-shaped saunas in 2022. People can relax and converse or look out the large windows.
Closer to home, the U.S.S. United States, which has been moored in South Philly for decades, will soon sail to Florida, where it will be sunk to join other artificial reefs to protect the land and offer refuge for sea life. The ship was built to transport troops in the 1950s, then was converted to a luxury liner. It still holds the Transatlantic speed record.
Extracting Heat; Robots and E-Waste
In Gateshead, England, underground hot flood water from old mines is being pumped into homes and returned after it cools, in a process similar to how geothermal systems work. Meanwhile in Islington, England, heat from the tube has been harnessed for several years to heat homes and businesses in the borough.
In Nashville, Rob Lawson-Shanks and Mark Lyons recently started Molg, a company that makes robotic “microfactories” that take electronic gadgets apart so their components can be reused. When Lawson-Shanks works with electronics brands now, he helps them design products whose parts can be more easily recycled.
Avoiding Food Packaging, Recycling Food Waste
Because chemicals leach into food, it’s best to avoid extra food packaging. PFAs in packaging have been linked to cancer, and bisphenol is linked to high blood pressure, type 2 diabetes and heart disease.
Individual portions in plastic containers are both wasteful and toxic. I avoid buying orange juice in plastic containers, because the acid in the juice can dissolve the plastic. Pre-cut fruit in plastic might be convenient, but it also carries a risk.
When it comes to food waste, the United States could take a page from South Korea, which recycles 98% of it. In this country, we compost 2.6 million tons of our food waste every year, while 78 million tons (38%) goes to the landfill.
South Korea’s government fines residents for food waste that’s put in the trash instead of the composter. Food from public compost bins is processed and sold as animal feed or fertilizer, and some is transformed into energy by using anaerobic digestion to break it down.
On the individual recycling front, I recently got into the habit of cutting up old foam mattresses to make sponges for cleaning floors. At our last Environment Committee meeting, everyone left with at least one sponge. Like so much else, you might imagine a second use for anything you discard.
Upgrading Education at An Olney Public School
There are those who may believe that most of the schools in the Philadelphia School District aren’t worth saving, but Principal Brian Meadows of Thurgood Marshall Elementary in Olney isn’t among them. He recently worked to upgrade the quality of learning at the school by enrolling its’ middle school students in the International Baccalaureate program.
For decades, the school was underfunded. Its students were largely economically disadvantaged, and one in four needed special education. Meadows felt that under proper conditions, his students would excel. Marshall is now one of 10 district schools offering IB.
The program is life changing. Fifth graders, for example, might discuss litter, collect trash and then upcycle it by building a table on which they play chess and checkers. Before graduation, students choose a project, do research and then make a presentation.
Hopefully these new generations of students will go on to come up with creative ways for turning our waste into something useful — and thereby, help heal our Earth.
Some Water-Saving Tips During a Time of Drought by
Marsha Low, Weavers Way Environment Committee
As of this writing, at the tail end of October, it hasn’t rained in Philadelphia for over 30 days, beating the city’s record set in 1874. Hopefully, we will have gotten some by the time this issue is published, but right now the long-range forecast isn’t looking great. So, even though water restrictions haven’t yet gone into effect, it’s a good idea to start cutting back on your water usage at home.
The average American uses an average of 82 gallons of water a day at home. Two great ways you can conserve water are to take fewer showers and to wash your clothes less often (the two account for nearly 40% of home water usage). By doing both, you’ll conserve water and be better off for it.
Approximately two thirds of Americans shower or bathe once a day. Showering too often can cause dry skin by stripping it of its natural oils. It also interferes with the skin’s natural microbiome (beneficial bacteria). Most dermatologists agree that showering or bathing daily is neither necessary nor ideal for most people. Instead, some recommend showering two or three times a week.
We Americans shower and wash our clothes too often; the average household does about 300 loads of laundry per year. This causes our clothing to wear out faster and damages the environment, since anytime you wash clothing with synthetic fibers, microplastics go out in the wastewater. Of course, if you have a garden, you’ll have to do some watering during the drought to save your plants. How much and what plants to water is a topic for another day. But if you conserve water in the home, you’ll feel better about using it to help keep your perennials alive until the rain returns.
Environment Committee
by Norman Weiss, Weavers Way Purchasing Manager
Greetings and thanks for writing. Email suggestions to suggestions4norman@weaversway.coop. As usual, suggestions and responses may have been edited for brevity, clarity and/ or comedy. In addition, no idea, concept, issue, remark, phrase, description of event, word or word string should be taken seriously. This also applies to the previous sentence.
While visiting Richmond, VA recently, I learned more about Jefferson Davis, the only president of the Confederacy. His life included time as a military officer, politician, and, surprisingly, a “planter.” I was struck that the term “planter” rather than “farmer” was used.
Apparently, a “planter” owned a lot of land (known as a plantation) that was dedicated to growing a cash crop or two and used enslaved labor. Cash crops included cotton, tobacco and hemp. That last crop turned out to not be profitable without slave labor, so planters stopped growing it after the Civil War.
While few operating plantations exist in the United States today, there are some in other countries. The cash crops grown include coffee, sugar cane, tobacco, rubber and cotton. There have been reports of coffee plantations in Brazil that still use slave labor. Tea is kind of its own story, with its own plantations and reports of labor exploitation.
WEAVERS WAY ENDS
Weavers Way Cooperative Association exists to provide commercial and community services for the greater good of its members and community, to champion the cooperative model and to strengthen the local economy.
AS A
RESULT
OF ALL WE DO:
END 1 There will be a thriving and sustainable local economy providing meaningful jobs, goods and services to our members and the community.
END 2 Our community will have access to high quality, reasonably priced food, with an emphasis on local, minimally processed and ethically produced goods.
END 3 There will be active collaborative relationships with a wide variety of organizations in the community to achieve common goals.
END 4 Members and shoppers will be informed about cooperative principles and values; relevant environmental, food and consumer issues; and the Co-op’s long-term vision.
END 5 Members and shoppers will actively participate in the life of the Co-op and community.
END 6 The local environment will be protected and restored.
END 7 Weavers Way will have a welcoming culture that values diversity, inclusiveness, and respect.
Regarding the Civil War and societal disagreements, most people outside of the co-op movement don’t know about the strife that took place among food coops in Minnesota in 1975-76. I vaguely remember hearing about this via printed newsletters at the time, but never knew much about it.
Now there is a Wikipedia page devoted to it (Minnesota Food Cooperative Wars). The page has descriptions worthy of quoting, including this: “The local counterculture food cooperative movement was started in 1970 by The People’s Pantry, an establishment in the CedarRiverside People’s Center that aimed to provide bulk-supplied ‘natural’ foods to the surrounding community at wholesale prices.”
The Co-op Organization or CO, according to Wikipedia, was a radical political cadre organization that grew out of the Twin Cities’ New Left movement of the 1970s. The CO expanded because their focus on centralized distribution and revolutionary political organizing appealed to leftist co-op workers who were frustrated with the marijuana smoking and casual attitude of their fellow counterculture co-op workers.
Again, according to Wikipedia, in 1975 polarization among different types of cooperatives led to intense competition, violent altercations and the territorial seizure of some co-ops. The conflict began to fade out for various reasons the following summer. In 2021, Twin Cities PBS produced the documentary “The Violent Battles of the 1970s Counterculture: The Co-op Wars.” You can check it out on YouTube.
suggestions and responses:
s: “Do any of the locations carry bottled milk in returnable bottles?”
r: (Danielle) We carry Swiss Villa raw milk in 64-ounce glass bottles in our Germantown, Chestnut Hill and Mt. Airy locations. It is 100% grass fed, costs $9.99 and its bottle deposit is $2, which is returned when you bring the bottle back.
We have toyed with the idea of carrying pasteurized milk varieties in glass bottles in our larger locations, but it brings up some logistical difficulties. None of our existing distributors offer glass bottled milk, and reaching direct supplier minimums for it is prohibitive for us. In addition, shelf space is tight. This is an item of interest for me, even though demand is low. If it becomes logistically feasible for us, we’d be inter-
Norman Says: Email your suggestions to suggestions4norman@weaversway.coop
Read SUGGESTIONS by Purchasing Manager Norman Weiss every month in the Shuttle.
ested in trying it out.
(Continued from previous page)
s: “In the Chestnut Hill store, please consider adding one of Dave’s Breads (‘Raisin the Roof’) to the other Dave’s selections. I end up having to buy it at Giant instead, and it would be great to see it at the Co-op.”
r: (Virginia) Thank you for sending over your request. We’ve recently added Raisin the Roof bread to our Germantown location based on other requests. I passed along the recommendation to our buyers in Chestnut Hill, and they’ve told me they’ll work it into the set.
s: “Why isn’t there cat food made of mouse meat?”
r: (Norman) Most pet food is made of human-type food, since that’s what is mostly produced. No rancher is raising herds of mice to slaughter, and even if there were such ranches, slitting each mouse’s throat would not be efficient. Plus, there isn’t much of a market for their fur or other mouse byproducts. Nevertheless, there is a brand on the market, Mouser, that’s mostly sold in western states. Its distribution is a result of Manifest Destiny, which motivated many mice that were alive during the mid-1800s to travel west in search of land with fewer urban cats.
s: “I’m a huge fan of Seven Teas’ Uptown Half & Half iced tea and lemonade. The Fresh Market always runs out of it, and I stopped shopping there and just became a Co-op member. I would love to see it in your shop.”
r: (Danielle) I know what it’s like to be so into a product, love it to death, and have it be hard to find. Co-op members can place preorders for any item our suppliers carry, so while it’s not one of our usually stocked items, we can order Seven Teas’ Uptown Half & Half for $23.61 per case of 12 (16-ounce) cans. You’d get a case preorder discount before any additional membership discounts (working member, senior discount, Food For All, etc.). Hope this helps!
s: “I get a ton of targeted online ads for laundry detergents. The famous one is 97% natural ingredients but is probably 80% water in a plastic bottle, which means the weight consumes a lot of fuel during shipping. Plus, there are others in pods and strips and tablets that are trying to avoid the plastic bottle. But no one seems to have the old-fashioned solution of a powdered detergent in a cardboard box that can be measured in the precise amount needed for each load. Grocery stores don’t have it anymore, either; I have to order Tide unscented powder online from Amazon.
I think powdered laundry detergent would be ideal to sell in bulk; it’s sold in large-quantity boxes and drums to commercial and institutional laundries. There are many manufacturers and products available. You
“ While few operating plantations exist in the United States today, there are some in other countries.
“
could sell both a typical high-efficiency brand and an organic alternative. It would give the Co-op an exclusive niche that other markets aren’t meeting and maybe bring in new members.
r: (Norman) Thanks for writing. We stock Meliora bulk laundry powder in our Mt. Airy and Ambler stores’ bulk sections. It may not be the most visible display, so ask a staffer if you don’t see it. Ambler also has Meliora powder in plastic-free cans. I agree it’s a bit insane to be shipping water in plastic bottles all over; it makes me wonder about things like juice, soymilk and even soups. We should just sell concentrates and powders, but that’s unlikely to happen.
s: “Can we get Barilla whole wheat pasta? It’s cheaper than what we stock.”
r: (Norman) Maybe. We’ll see if we have a supplier and what price we can get it for.
s: “I struggled with which presidential candidate to vote for, since I generally judge people based on what they eat. I haven’t seen much data on what the candidates eat, other than the occasional reference to McDonald’s. Can the Co-op find out more?”
r: (Norman) Our info is that both candidates consume traditional American diets consisting of hot dogs, burgers, apple pie and ice cream. Apple pie is not that American from an origin perspective. Modern apples originated in the mountains of Kazakhstan, then spread along the Silk Roads from Central Asia to Europe. The first apple pie recipe that resembles the pie of today, with a sweetened filling and a lattice top, ap-
Start Planning Now if You’re Looking to Reno Your Kitchen Next Spring
Consider a project manager. Some interior designers offer project management services, which can save you time and aggravation. (Door pulls misdelivered? Let the project manager handle it. Do you have to meet with and collect bids from multiple contractors? No; the project manager will handle it.).
From working in interior design for more than 20 years, I know that clients who hire project managers for their renovation are usually the most satisfied and always the least stressed. Whether you go that route or plan to manage the project yourself, you’ll want to ask any professional you’re interviewing about their services, fees
and past work, as well as the contractors they work with. All the professionals on your project should be able and willing to show you their labor costs versus material costs so you can see where the variables are in your design.
peared in a 1514 Dutch cookbook.
For what it’s worth, I think using fruit in a pie is terrible. Good fruit cannot be improved by cooking; it should be eaten out of hand. I boycott all fruit pies. Those made of other plants, like pumpkin and sweet potato, are perfectly acceptable. Pot pies with veggies are also ok. If I were elected president, I’d sign an executive order banning the cooking of fruit on my first day in office.
s: “Do you still carry Stryker Farm meat? I haven’t seen it the last few times when I shopped. Their meat is the best!”
r: (Mike) Sorry, we have been having trouble sourcing from them recently. They have given us a heads up at times that they will have trouble with production. They are a relatively smaller farm, and especially as it gets closer to the holidays, it can be tough for them to fulfill all our orders.
What store have you been shopping at? Is there anything you have been looking for? We receive deliveries from them on Fridays at about noon, so it may be worth giving a call to the store shortly after that to see what the stock looks like. Let me know which store and what you’re looking for, and I can assist you with finding what you’re looking for.
s: “I just got a new car and the one option I wanted that wasn’t available was an in-dash coffee machine. That would be more useful than the dashboard’s glove compartment since, during cold weather, my gloves pretty much stay on my hands or in my coat pockets. They don’t need their own designated compartment. I can use my phone to remotely turn on the car’s heat or a/c. If it could make coffee, too, my drives would be complete. Can we stock such a device?”
r: (Norman) We have a patent application in for an in-car coffee reservoir system in which engine heat is used to get a water tank hot enough to brew coffee. Robotics would grind the beans, brew the coffee and fill the cup in the cupholder from the bottom. Naturally, it’s a proprietary system — users could only use coffee beans supplied by us (which would be identifiable via a digital watermark on each bean).
This will be a subscription-based service, so the Co-op will benefit from the income whether subscribers use it or not. Canceling the subscription will not be easy; it will require entering a cancellation code that doesn’t exist into a screen that doesn’t exist, although instructions for obtaining the code and entering it do exist. This is part of our strategic plan to maintain income streams far into the future.
(Continued from Page 9)
Get excited! While home renovation projects can be a challenge, they can also be a lot of fun — especially when they’re finished and you’re enjoying your new space with family and friends.
Beth Blei is a principal of the Germantown-based interior design firm. Restore Studio Interior Design: www.revisestudiointeriordesign.com. Contact Beth at beth@revisestudio.com
Establish a timeline. When is the best time for your family for a home renovation? Consider birthdays, high priority work or school projects, holidays and whether you want to spend them in a virtual construction site. Some families take a vacation during the demolition phase of the project; others rent a nearby Airbnb or other space. Some like to fire up the outdoor grill to continue cooking at home, or they’ll frequent their favorite takeout spots. Either way, remember to factor those costs into your budget as well.
The Backyard Beet
Time to Plant Aliums for
by Chris Mattingly, for the Shuttle
Growing garlic and shallots at home is a rewarding winter gardening task. Because both can survive cold winter weather, planting them in fall is a great way to improve next year’s harvest.
Garlic and shallots are easy-to-grow alliums that form the base of many different recipes. In summer (typically July), when they become ready for harvest, the fresh flavors will pair well with other crops you can grow at home, like tomatoes and eggplant.
Here is a quick guide on how to successfully grow garlic and shallots in fall:
Hardneck vs. Softneck Garlic
When choosing a variety of garlic to plant, it’s important to consider your climate. As its name suggests, if you break open a bulb of hardneck garlic, you will see a hard stem between the bulbs. This variety grows well in cold climates and produces “scapes” (edible green shoots) in spring. However, it has a shorter storage life than softneck garlic.
Softneck garlic can typically be stored for up to six months as opposed to three or four. In our climate, we prefer hardneck garlic for its reliability in cold weather and delicious scapes.
When and How to Plant
At Backyard Eats, we often plant garlic and shallots in November. We’ve also seen that both can grow successfully when planted anytime before the ground freezes for the winter.
This timing window is essential for garlic or shallot cloves to establish roots before winter, without putting too much energy into growing a stalk or leaves. Both would suck energy from the clove and prevent it from forming a new full-sized bulb. Once spring’s warm weather returns, having a pre-existing root structure will
Fruitful Midsummer Harvest
help the garlic develop more quickly, because it will be able to put its energy upward instead of into root growth.
Ideally, you should plant garlic and shallots in a location that receives full sun (six to eight hours a day). Also, be aware that these crops won’t be ready to harvest until late summer, so they will take up space in your spring and summer garden planting plan.
Garlic prefers nutrient-rich and loamy soil, so consider adding a layer of compost to your raised beds in fall for soil health and weed suppression over winter. We recommend raised beds for annual crops like alliums because they allow for greater control over soil texture.
The processes for planting garlic and shallots are similar:
● Break up your bulbs into individual cloves, keeping the outer papery layer intact if possible.
● Choose the largest, healthiest bulbs that are firm and free of damage. Plant each clove with the pointed end up toward the sun: This is where the stalk will grow in spring.
● It’s typically recommended to space cloves about six to eight inches apart to leave room for mature bulbs
to develop. Garlic can be planted three to four inches deep, whereas shallots can be planted with the point at soil level.
If not planted deep enough, garlic may resurface before spring. Adding a layer of organic mulch or salt hay (not straw, which can harbor fungal disease and weeds) can help protect your crops from extreme winter weather or creatures. You can move aside some mulch in spring to help sunlight reach your growing plants.
After planting individual cloves, cold weather will cause garlic and shallots to go dormant during winter. In spring, when daylight and warmth increases, they will be triggered to grow leaves. As a result, each clove will multiply underground to form the typical bulb of garlic or shallots that you are used to seeing in the grocery store. This process is known as vernalization.
After garlic and shallots begin to bulb underground, they will send up new vegetative shoots as they continue to grow. If you are growing hardneck garlic, you can enjoy an early harvest of garlic scapes without damaging the developing bulbs. In fact, harvesting the scape in late June will allow the plant to focus more energy on bulb production.
Garlic and shallots are typically ready to harvest in mid-to-late summer, when the leaves begin to die back and turn brown. In Philadelphia, we typically harvest garlic in July.
The satisfaction of growing garlic and shallots at home is a great way to experience the magic of homegrown food! For more advice on harvesting and storing garlic and shallots, look for the Harvest Toolkit available on Backyard Eats’ website.
Chris Mattingly is the founder of Backyard Eats, a full-service food gardening business with an array of offerings in the Greater Philadelphia area. Visit www.backyard-eats.com.
Artists in Our Aisles
Melvin Chappell
Melvin earned a bachelor’s degree in photography from Community College of Philadelphia. He also attended Temple University as an education major, and has taken courses at the Pennsylvania Academy of Fine Arts. His work has been displayed in many galleries in the Philadelphia area. He regularly exhibits work on the Arts and Crafts circuit and has earned numerous show awards. His self-published book “The Wissahickon Valley” features 28 photographs and can be used as a guide for how to photograph the park.
“I am both a nature and urban landscape photographer; I find much enjoyment in being with nature. I am also an urban dweller. There are so many opportunities to capture and create wonderful images from our urban forest.
“At times, I take the simple everyday observations of an object to compose an abstract image. I am always looking for new ways to interpret everyday subjects into a pleasing image that at times can be abstract in presentation.”
We must contrive to understand What’s happening around us.
Our Past is a restraining hand. The Future’s clear before us.
The Past lies heavy with its weight, Oppressive and unwanted, But we must grasp its meaning, great, Or all we do is haunted.
The Future offers choices free, But that’s a mere illusion.
We cannot choose with honesty A path based on delusion.
The Past has lessons, far and near; A vista of dissension.
The Future can be dark or clear; Depends on our intension.
SUBMISSIONS NEEDED
We want to feature your art in the Shuttle! Please submit the following to Richard Metz (thembones2@hotmail.com):
• Two 4” x 6” high-resolution images (300 dpi)
• A short statement about the work
• A short bio
• A headshot
• A link to a website if you have one
Weavers Words
Yield
gaiety and wonderment all about us color
we stand quietly and serenely watching
we are so removed it is so distant now it was with us once but why mourn we had our share let them take over now that we are no longer a part
youth
—Chris Robinson
I own a loom, learned to weave ages ago, and always find myself smiling when the Shuttle arrives from Weavers Way. So I thought that perhaps a weaving-themed poem (I have a stash) might be just the thing.
This one by Karen Updike is a favorite, partly because color and texture are weaving fundamentals that draw me in. But it’s the last sentence (the last three lines) that seals the deal for me. It’s perfect and delivers a real artistic design challenge. I thought the poem would appeal to Co-op members because it offers a measure of hope.
—Frank Schaller
—Frank Hollick
Our Revised Submission Guidelines:
1. Original poems must be of a reasonable length. Lengthy poems that are the subject of a reflection will be excerpted.
2. The Shuttle editor has the final say as to whether a poem or reflection is suitable for publication.
3. The number of poems or reflections in an issue is determined by the amount of space available.
4. Members and nonmembers are welcome to submit.
5. Email your submissions to editor@weaversway.coop and put “Poetry submission (or reflection) for Shuttle” in the subject line.
I Talked to a Weaver
I talked to a weaver about making my hills. Could color and pattern evoke earth and sky? Could seeing the piece remind me of looking back After climbing out of the valley and finding Hills, green and gold for gazing sloping away field by field to left and right like lightning patterns on Navaho blankets while dark as thunderheads background ridges of hickory and oak scudded against the sky?
I knew she wove her own fibers, made her own dyes, I wanted each color to recall the woods and fields I rode the texture to depict bristling brush padded contours, rock outcroppings. Could she weave in pebbles and bark, fray course twine, crumble twigs for cracking underbrush?
When we got around to talking price, she quoted a figure per square inch farmers wouldn’t pay if they had to buy acres that way, acres that reached clear down to China But then, this hanging would be so true it would make those who have not, love the land and those who do remember.
—Karen Updike
Imagining a World Without Waste
Produce Tag Recycling
Now Available at Two Stores
Each year, billions of produce items move from grower to retailer to consumer. However, there is no uniform solution for reusing or recycling the small but essential produce tags or twist ties that are part of most fresh produce packaging. With this gap in mind, in 2019 Bedford Industries started their TagBack™ initiative, a first-of-its kind program aimed at recycling retail produce tags and ties.
Weavers Way is the only retailer in Philadelphia and Ambler to participate in the TagBack program. Currently, there are TagBack bins in the produce departments of the Chestnut Hill and Ambler stores, where shoppers can return the plastic tags and twist ties from Weavers Way Farm and Lancaster Farm Fresh Co-op produce.
The tags and twist ties that are part of the TagBack program are identified as such on the back of the tags (See photos on this page). Danielle Mitchell, the Co-op’s sustainability coordinator, is working on finding appropriate locations for TagBack boxes in the Mt. Airy and Germantown stores.
Once the tags and twist ties are collected and sent to Bedford Industries’ Worthington, MN, facility, they are sorted and separated through their in-house recycling equipment. They reuse material internally when possible and sell materials to recyclers. Unqualified or unusable materials are disposed of in the most efficient manner available with the intent of minimizing unrecycled waste.
Bedford Industries designs, develops, manufactures and distributes tag and tie products for the produce, bakery, coffee and medical markets.
—Valerie Glauser
The Latest Developments on Food and Plastic Waste
Plastics and food waste have been in the news a lot recently, and not in a good way. A recent study in the journal Science evaluated programs in five states that were intended to reduce food waste. Of the five, only the one in Massachusetts appeared to have any impact, reducing waste by about 7%.
In addition to reducing the amount of food waste going to landfills, there was a significant reduction in landfill methane emissions — as much as 25%. The primary reason identified for success in the state was the network of composting sites that was established, along with enforcement mechanisms.
Microplastics, Black Plastics and Nanoplastics
Microplastics (bits of plastic measuring five millimeters or smaller) and nanoplastics (bits measuring a micron or smaller) are found in the air we breathe, our blood, our organs and our food. They are also in our water, both tap and bottled.
In addition to the chemical additives intentionally put in plastics, they absorb chemical toxins from the surrounding environment; one researcher refers to them as
“little poison pills.” Studies that link plastics in our bodies with illness are finding associations with inflammatory diseases such as cardiovascular disease and cancers. Inflammation is the body’s response to foreign substances, and we are breathing and ingesting plastics every day.
A new study published in the scientific journal Chemosphere found that black plastic cooking utensils, as well as black plastic takeout containers, often contain high levels of brominated flame retardants that are known carcinogens and can leach into food. The study specifically looked at black-colored utensils. You may want to consider utensils made from alternative materials such as wood, metal or silicone, and store food in non-plastic containers.
World Plastics Policy and the INC
This month, the fifth session of the Intergovernmental Negotiating Committee, tasked with drafting a global treaty on plastics, is meeting in South Korea. Like the Intergovernmental Panel on Climate Change, which has been conducting meetings and issuing reports since 1988, INC is increasingly being taken over by lobbyists from the fossil fuel and chemical industries who are determined to maintain their markets, regardless of the harms caused by their products. One report found a 37% increase in industry lobbyists from the third to fourth session, which outnumbers the delegates from the entire European Union.
The United States, which typically sides with industry in all such international treaties, has recently signaled a willingness to support stronger language. We’ll keep you posted.
—Karen Melton
Don’t Forget These Jar Library Reminders
● Tell the bulk staffer on duty when you are dropping off your jars so they can inspect them to see if they are appropriate for the jar library.
● Drop off clean, dry glass containers only — no plastic containers.
● Remove labels as much as possible. Volunteers maintain the jar library; the more labels there are to remove, the harder their job becomes.
● Larger jars are especially appreciated, e.g., tomato sauce or quart sized. Consider if the jar you’re donating would be useful.
● If the incoming jar box is full, please do not leave your jars. Currently there is no place to store surplus jars.
● For any item you buy in bulk using your own container or a container from the jar library, you will receive a 15-cent discount at the register.
WEAVERS WAY AMBLER
HappyHolidayHour
FRIDAY, DEC 13 › 5-7 pm
Please join us in the cafe as we spread some complimentary cheer while you shop for your holiday foods and gifts
› Cookies & Treats
› Cheese & Crackers
› Hot Chocolate
20% OFF
Speciality Cheeses
During the Event
› Mulled Wine
› Kids Crafts
› Live Music
217 E. BUTLER AVE
Weavers Way Board
The Weavers Way Board of Directors represents members’ interests in the operation of the stores and the broader vision of the Co-op.
The Board’s regular monthly meeting is held on the first Tuesday of the month. Check the Co-op’s Calendar of Events for the date of the next meeting.
For more information about Board governance and policies, visit www.weaversway.coop/board. Board members’ email addresses are at www.weaversway.coop/board-directors, or contact the Board Administrator at boardadmin@ weaversway.coop or 215-843-2350, ext. 118. 2023-2024 Weavers Way Board of Directors
President: Cheryl Croxton
Vice President: Hilary Baum
Treasurer: Gail McFadden-Roberts
Secretary: Jason Henschen
At-Large: Benjamin Bartley, Kristin Haskins-Simms, Michael Hogan, DeJaniera B. Little, Kacy Manahon, Esther Wyss-Flamm
Want to play a role in shaping your grocery store? Just complete a membership form in any store or online, make an equity investment, and you’re good to go! We ask new members to attend an orientation meeting to learn about our cooperative model. You’ll receive two hours of work credit for attending. We look forward to meeting you!
NEW MEMBER ORIENTATION
Thursday, Nov. 21 from 6:30 to 8 p.m. VIRTUAL To register visit: www.weaversway.coop/events
llustration by Alli Katz
THANKSGIVING
FRESH Turkeys,Sides AND Pies
We’re offering fresh turkeys from Ferndale Natural, Al Maaedah, Esbenshade, Empire Kosher and Lancaster Farm Fresh Co-op.
– SIZE RANGES ARE APPROXIMATE -
Ferndale Natural Frozen (10-22 LBS)
$1.99 LB
These previously frozen turkeys were raised free range on family farms in Minnesota. They’re antibiotic free, contain no additives, and will be defrosted in time for Thanksgiving!
Al Maaedah Fresh Turkeys (10-14 LBS)
$3.99 LB
Halal certified from family-owned farms in New York State. Hormone free and raised humanely without antibiotics. Turkeys are fed a vegetable diet free of animal byproducts.
Esbenshade (10 to 26 LBS)
$4.69 LB
This all-natural, family-run turkey farm in Ronks was founded in 1858 and is thought to be the oldest in the U.S. It’s our most popular turkey.
Empire Kosher (10-14 LBS)
Kosher turkeys from Mifflintown, Juniata County.
Lancaster Farm Fresh- 100% Organic (12-20 LBS)
$4.99 LB
$6.99 LB
These turkeys are raised on the pasture, where they roam freely and eat insects and grass. The flock is less than 800 birds, which comes through in the high quality and rich flavor. Quantities are limited; the website will be updated as sizes run out. If you don’t have access to a computer, come on in and we’ll be glad to help you!
Roast Turkey Breast & Gravy
Green Beans Almondine GF
Roasted Brussels Sprouts GF
Mashed Potatoes GF
Savory Sage Stuffing
- MY HOUSE PIESPumpkin | Sweet Potato | Apple Crumb Pecan | Apple Double Crust
$9.99 6-inch $18.99 10-inch
- WHISKED PIESCherry | Sea Salt Chocolate Chess Caramel Apple | Lemon Coconut | Vegan Apple
$9.99 6-inch $24.99 9-inch
- THE JAWNERYPumpkin Pie $11.99 9-inch
Please order online.
A limited number of pies will be available in stores. 10% discount on pre-orders of 4 or more pies.
EVERYTHING YOU NEED for DINNER
WHILE SUPPLIES LAST
- SIDESA LA CARTE - Items ordered online will be priced individually.
