New Sunday Hours

We are truly excited to announce that our Co-op will expand its shopping hours to include Sundays from 3-7pm, starting April 27!. A big thanks to everyone (300+) who participated in our online and in-store survey.

To prepare our new Sunday hours, we’ll need help:

• First and foremost, we will need shift leaders to help oversee our Sunday openings. We will provide all guidance necessary before and during the initial openings. A shift leader training session was held on on Monday, April 14; others will be scheduled as needed (work credit provided, of course.)
• We ask members who are able over the next 4-5 months to work an additional Sunday shift. All time beyond 2 hours in each 4 week period can be banked for future use.
• Spread the word to your friends, neighbors and community members about our new expanded hours. Encourage them to join and be part of our growing Co-op!

Instead of posting available shifts on Shiftplanning, we’ll coordinate our new Sunday shifts to ensure that all our regular shifts remain well staffed. Therefore, if you can help staff a Sunday shift in any way, as your new or additional shift, please email either Allison (Allison@greenehillfood.coop) or Nick (nick@greenehillfood.coop) to sign up. The Sunday shift slots will be 2:15-4:15pm, 4-6pm, and 5:45-7:45pm. Once the Sunday shifts are filled, we will add them with assigned members in Shiftplanning.

Thank you for your continued support and enthusiasm. Our expanded hours come on the heels of new refrigeration, and in preparation of a new POS system and further in-store build out. Coupled with spring and summer produce and additional inventory space, our Co-op is growing strong!

Next General Meeting: Tuesday, April 29th 7-9pm

South Oxford Space (138 S. Oxford St., between Hanson Pl. and Atlantic Ave.)

Join us on Tuesday, April 29th, at 138 South Oxford St. from 7-9pm for our next General Meeting (GM) — you’ll get work credit, of course. At the April GM, we’ll hold board elections; you’ll hear from the candidates in person, and then have a chance to ask questions and vote. And we’ll debate the big question of switching the work requirement from 2 hrs to 2.5 hrs. As of now, our work requirement is the lowest of any of our neighboring co-ops, and we are having trouble filling all the shifts as we increase store hours. For more details on what will be up for discussion, check out the meeting agenda.

Fridges in Action

Member Allison Finn with our produce refrigerator Members Finlay Logan and Lee Boulware with the freezers and dairy fridges.

The fabulous new-to-us fridges and freezers have been making our shopping experience so much easier at the Co-op. Special thanks to Pablo Anwar, Lawrence Eichorn, Keith Almon, and Jeannie Hamilton for handling the installation. Also, a huge thanks to our floaters for cleaning and prepping the units. And of course, eternal thanks to Greene Grape Provisions (Amy Bennett) for the donation of the equipment.

The Stuff for Juicing

Are you a juicer, a soup-maker, or just not picky about produce aesthetics? If so, join our new Juice List. Soon, the Co-op will have reduced-price “not-quite-perfect” produce available in bulk on a first-come-first-served basis. You’ll be notified by email first if you sign up. That way, you’ll be sure to get great savings on produce that’s not beautiful, but perfect for juicing! To join the Juice List, or for more information, email Anne Peabody: annepeabody@gmail.com

Placemat Project Update

Next time you're shopping at the Co-op, pick up a Placemat to take home and share. Placemat is an ongoing project started by Co-op member Sara Cornish. All of the content printed on them is from Fort Greene and Clinton Hill residents—stories, history, recipes and resources about food in our community. Thanks to the several Co-op members who helped collect stories and distribute Placemats throughout the neighborhood. Follow on Facebook and Twitter (@PlacematBK) for updates, or email Sara at placematbrooklyn@gmail.com to participate.

Members have been asking for updates on our meat and produce offerings. Here’s our Store Coordinator Allison Stewart on what’s in now and what’s coming.

• As spring creeps on us, so will the seasonal and local produce selection. We have already gotten notice that we will be getting local, wild ramps in a few weeks, as well as increasing our selection of greens, peas, and rhubarb. The Merchandising Committee is actively working on increasing local produce offerings over the growing season.
• 4 Seasons has told us that bananas are in low supply right now. We are trying our best to keep them in stock.
• Organic versus IPM. Many members have been confused by our apple selection, which only becomes more confusing with two bins of the same apple. The easiest way to clarify apples and the price is by locating stickers, which signify the apple is certified organic. Our apples currently come from two distributors: 4 Seasons supplies us with certified organic, Washington State grown apples, and Lancaster Farm Fresh Cooperative supplies us with IPM, Pennsylvania grown apples (with no stickers). IPM, while not a organic certification, signifies that the product is grown in a manner that uses minimal chemical sprays and tackles specific pest damage.

Meat and Fish updates:

• We have started carrying frozen seafood! We now have bags of uncooked shrimp, and prepared crab cakes. Let us know what you think.
• We have had many conversations with members about the quality and consistency of our meat purchasing. Over the wintertime, several of our vendors informed us that they had run of out of meat. We have been trying to make do with what limited offerings from our other vendors. Currently, we are getting most of our meat from Albert’s Organic. If you have specific brands that you would like to see, please let us know.
• Lamb: Nistock Farm, from NY State. Not certified organic but pasture raised with no hormones or antibiotics.
• Chicken and Turkey: FreeBird and Plainville Farms from Lancaster, PA. Not certified organic, but birds are pastured, with vegetarian feed and no antibiotics.
• Beef: Grateful Harvest: certified organic, grass-fed, no hormones or antibiotics.
• Pork: Country Time Farms, Berks County, PA. a small family farm that uses no antibiotics and raises heritage-breed hogs. Their pigs are raised outdoors, with supplemental non-GMO feed.

Serves 4-6

Ingredients

• 3 cups grated carrots
• ½ cup green onions, chopped
• 3 eggs, beaten
• ¼ cup coconut flour
• ½ tsp curry powder
• ¼ tsp granulated garlic powder
• ½ tsp salt
• ½ tsp pepper
• 2-3 tbsp coconut oil

Directions

1. Place carrots in cheesecloth, mesh fabric bag or use paper towels to squeeze out any excess water.
2. Heat 1 tsp of oil in large skillet on low-medium heat. Add green onions and curry powder and saute lightly for 2 minutes, then let cool.
3. In a large mixing bowl, combine eggs, garlic, salt, pepper, and coconut flour. Mix well. Stir in carrots and cooked green onions, combine well.
4. Wipe pan clean and heat 1 tbsp oil over medium-high heat.
5. Using a ¼ cup measure, pour mixture into pan and cook for 3-4 minutes. Gently flip pancakes and cook for another 3-4 minutes on other side. Repeat with remaining mixture. Serve warm or cold.

The Beautiful Carrot

Carrots are an amazing food for spring! With high doses of vitamin A and glutathione, they support your liver in detoxification. Plus, the vitamin A and beta-carotene are powerful antioxidants that help to keep skin looking younger and brighter!

This month, meet Gisela Sanders-Alcantra, a dedicated member of the Events Committee. Gisela works behind the scenes to organize events in the community and with other organizations, like film screenings and our recent tree giveaway. Thank you, Gisela, for all your hard work and creative approach to events planning!

Q: What is your name, where are you originally from, and what do you?

A: My name is Gisela Sanders-Alcantra. I'm from Mexico City and I work in TV production.

Q: When did you join the Co-op and what made you want to become a member?

A: I joined just after The Co-op opened. I really wanted to get better food for my family and be a part of something communal. When I moved to Brooklyn in 2010 I found that there were not that many options for good groceries. I lived on Bedford Ave. and it really concerned me that the shopping places around here offered poor quality foods. When I heard about the Co-op I got excited! It was organic, it was a co-op.

Q: What events have you planned so far for the Co-op?

A: I am on the Events Committee, where I plan film screenings and other community events. I am involved like it's another part time job! So far we've had one film screening in May, and we're trying to put another one together for the summer.

Last May we screened My Brooklyn at Outpost Cafe, right across the street from the coop. We have a really good relationship with them; they are cooperative and willing to help us out! The second film was No Impact Man. It really sparked an interesting discussion about the footprint we leave on the planet and the city, and how the kind of food we eat matters. We want a film that engages conversation around those topics.

Q: How did last month's open shop and tree-giveaway go?

A: The tree giveaway was amazing. I had received the trees and then I got the email. The city had sent around an email explaining that they are looking for partners willing to do organize a tree-giveaway… so I thought the Co-op and the City could do this together!

We wanted to raise awareness before the open shop and giveaway. I think it's really important to engage more members in this area. So we offered free trees and the open shop at the Co-op. It had the highest turnout of any open shop, or event - even better than the fall celebration!

Q: What is coming up next? How can people help out?

A: We want to continue the format of inviting the filmmaker or another guest to the film screening, so if you have any ideas, let us know! I know I put a lot of time into this, and eventually I might need a larger team! Email events@GreeneHillFood.coop to get involved.

Board of Directors seeks a secretary

Have you been a member of the Co-op for over a year? Are you looking to get more involved in the leadership of the organization? The Co-op is looking for a new Secretary. The Secretary is responsible for ensuring that minutes are taken at the monthly general meetings and at board meetings, and ensuring that they are kept in a safe, accessible repository, and posted on the Co-op’s website. The Secretary is not required to attend every monthly meeting and board meeting, however, s/he is responsible for delegating the task of minute-taking to another individual s/he cannot be present. To be the Secretary you must be a member in good standing with the Co-op. Interested? Send an email to governance@greenehillfood.coop for details!

New members and Board chairs needed on the Governance Committee

The Governance Committee needs at least three new members in order to continue to ensure that the Co-op complies with local, state and federal laws, as well as our own by-laws. Regular governance committee member tasks include:

• Running General Monthly Meetings and the Annual Meeting, and conducting interim Board/officer elections as needed.
• Assisting with getting necessary permits and licenses.
• Maximizing our organizational capacity through occasional formal strategic planning meetings, ongoing informal project management efforts, and a variety of process suggestions.
• Getting answers to legal issue questions as they arise.
• Above all, finding 1-2 new co-chairs.

Contact us at governance@greenehillfood.coop.

Help Build Our Financial Infrastructure

The Finance Committee needs more members with financial experience, and with interest in helping build our business. We need members interested in working more than the minimum two hours every four weeks. Our start-up business still requires a lot of work, as we build up our accounting, budgeting, financial control and forecasting systems. If you'd like to help us build Greene Hill's "financial infrastructure," please email finance@greenehillfood.coop.

Office Work Available

Interested in doing some office work at the store? One of our members is a professional bookkeeper who has stepped up to coordinate accounting at the Co-op. She's organized bookkeeping tasks at the store into easy, well-structured steps: handling invoices, entering data into our accounting software, and so on. You'd get all the training and guidance you need, while working at a dedicated Finance desk and computer. And you'd be helping the Co-op produce financial statements on a regular basis. You can set your own hours! Please email finance@greenehillfood.coop if you'd like to join us.

New Tabling & Canvassing Opportunities

It’s finally springtime, which means it's time for our tabling season to begin again! Are you interested in a shift that’s outdoors in the sun? Do you like to talk to people and engage with your community? Then this is the job for you! Just sign up on ShiftPlanning (under the label, “community tabling”) for the location of your choice. Please make sure to review the tabling instructions and contact Juliana at tabling@greenehillfood.coop before embarking on your shift!

We also need canvassers to help spread the word about the Co-op! This is a great job for those of you who want to work on a flexible schedule, take strolls around the neighborhood, and love to talk with people. Canvassers pick an area and drop off promotional material at restaurants, stores, churches, apartment buildings (with their approval) and to passers-by on the streets. A copy of the canvassing map is available here. E-mail outreach@greenehillfood.coop and tabling@greenehillfood.coop if you’re interested in joining the team!

Special Events Tabling Coordinator Needed

The Outreach Committee is looking for a Special Events Tabling Coordinator for one-time events where the Co-op can promote healthy eating and shopping, such as local health fairs, food festivals and other appropriate events. This person will coordinate with the event organizers about the logistics of the day, and then organize and schedule tablers to represent the Greene Hill Food Co-op at these events. This role sometimes includes working with the Education Committee to coordinate food demos at these events. We already have a list of special events to start with, but this is a great job for someone who enjoys finding new opportunities for Outreach within the community. This is a 6-month position only (May-Oct.) and can be done from the comfort of your own home and on your own time. But clear communication skills is key. If you're interested, please contact Tara at outreach@greenehillfood.coop.

We will be holding an election in April to fill some open seats on the board of directors. We have an excellent pool of candidates who have submitted their bios and experience for your consideration, so be sure to cast your vote! Please keep an eye out for an email in comings weeks with directions on how to cast your vote, either online or at the April general meeting.

Candidate Bios

Name: Rachelle Faroul

Bio: Rachelle Erica Faroul is originally from East Flatbush, Brooklyn, (by way of Barbados, West Indies) and currently lives in Bed-Stuy. After working as an agricultural extensionist in Cape Verde, West Africa, Rachelle worked at Just Food, connecting rural farms with emergency food programs throughout New York City. Her love of Brooklyn and startups inspired her to join the Greene Hill Food Coop where she works as a Merchandise Buyer. Recently, Rachelle and her co-founder PheOnix RuachShaddai were selected as semi-finalists for the Echoing Green Global Fellowship Competition. Together, they will launch Urban Spring, a Brooklyn food hub and incubator for underrepresented farmers and food processors, in June.

Name: Hillary Frileck

Bio: I love our Co-op. I love learning about our food sources and what really goes into building the store to its fullest potential so we can bring in more members, which will allow for a larger space and more of what members want to buy.

I’ve been a member of the Greene Hill Food Co-op for a year and a half and as recently as last year my activity has increased ten-fold. My day job is that of a photo producer for ad agencies… in a nutshell, I make things happen, I’m a do-er, a motivator, the master nudge. Working with members to find the best sources for our products has been truly fascinating. Not only have I played an active role in the Merch committee (which garnered me a nomination to be one of three Co-Chairs), I have also helped move along some general store processes, one of which is our POS system: I helped rally some troops and we were able to get all the store products entered into the system which allowed for scanning items and faster moving lines! I’ve also aided with whole store inventory count, fixing and clearing the expansion space, product/price labeling and general store operations. After living in Ft. Greene for 13 years, being involved in the community is very important to me - I am a member of the Ft. Greene Association, Green Ft. Greene/Clinton Hill Environmental group, and the Ft. Greene Park Conservancy. It would be an honor to be a Board member and help continue in the movement towards our vision of the Greene Hill Food Co-op and what we have to offer our community and beyond.

Name: Keith Almon

Bio: Bio: I’m absolutely thrilled to be a member of the Greene Hill Food Co-op. The concept of eating more locally sourced, less processed food at reasonable prices just seems to make good sense to me. I don’t have any official food- related training but I love to eat good food and I’m a pretty darn good cook too! I like our principles and love being involved in such an organization. I have been involved in the Co-op since shortly after the lease on the Putnam property was signed nearly 3 years ago. I was one of the original receiving shift leaders when the store first opened and have since been actively involved on the Operations Committee, eventually becoming a co-chair and filling various gaps in coverage. I also was one of the original store managers available during opening hours prior to the hiring of our store coordinator. I think it’s important to bring a variety of viewpoints and outlooks to the board, and I will strive to do so.

Credits: Recipe and pancake photo by Jill Hoffman. Fridges and Gisela by DK Holland. Bio photos courtesy their subjects.

The Greene Hill Food Co-op Newsletter is edited by (in alphabetical order) Anna Avrekh, Carola Burroughs, Debbie Grossman, and Alexandra Miller. Contact us with any feedback, suggestions, or requests at newsletter@greenehillfood.coop.

Join or follow the Greene Hill Food Co-op!

Interested in joining the Greene Hill Food Co-op? Check out our website to learn about membership, like us on Facebook, or stop by our store at 18 Putnam Ave. (off Grand Ave.) with any questions!