February 2016 Newsletter
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THE GREENE HILL FOOD COOP - FEBRUARY 2016 NEWSLETTER
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Catching You Up on Co-op News Wonderful, dedicated member-owners have kept the store open through the extreme cold and snowy weather lately. Help us get more shoppers in the store! Tell friends and neighbors about our continuing two-month trial memberships and remind Park Slope co-opers that they can shop with us. If you’re new to Greene Hill or giving it a try, please come to the next new member orientation. Election results are in — check them out below. And, as always, check out the Help Wanted section for new opportunities to fulfill your work shift requirement. We’re getting new goodies in the store all the time. Two of our newest offerings are great for a snack fix or a quick and tasty meal: Ithaca hummus and Bridge tofu salad. We’ve also got a recipe for an easy and delicious warm eggplant salad (perfect for these chilly days) and an interview with the recipe guru herself, Molly Neuman. Looking for some entertainment? Check out the Co-op’s cameo in this Broad City promo! |
What’s Up Next at the Co-op?
Large numbers of members with and without children expressed interest in the possibility of working one day every three months, rather than a regular shift every four weeks, so stay tuned for that option, which is now in the works. There was also strong interest in a child-friendly/child care shift on the weekends and we have formed a working group to institute this as soon as possible. If you would like to help organize a weekend childcare shift, to work it, or to utilize it, please be in touch: email Emily Wilbourne at mle.wilbourne@gmail.com. Full results of the survey can be viewed online here. And if you are interested in helping develop a childcare program at the Co-op, please contact Emily Wilbourne. |
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Two-Month Trial Memberships ContinueTell your friends and neighbors to give the Greene Hill Co-op a try. They’ll get two months of unlimited shopping at the Co-op without working a single shift. Help get the word out so more people discover what makes the Co-op so great! Stop by the store to register and find out more.
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Election ResultsWe’re thrilled to announce that member-owner Christina LeMoine has been voted in as a new addition to the Greene Hill Board of Directors! One Board vacancy still remains open; if you’re interested in playing a strategic role in the Co-op’s future, or know someone who’s up for the job, please contact governance@greenehillfood.coop with your BOD nomination. Several candidates were written in on the electronic ballot, and the Governance committee is in the process of contacting all write-in nominees.
Several proposed amendments to our bylaws were also ratified during the election. Here is a summary of all ratified amendments:
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New Member Orientations Now Every Month!The Membership Committee is now conducting new member orientations every month. All new members are required to attend an orientation and trial members are highly encouraged to attend. Come learn more about our history, structure and mission. Learn about how to sign up for shifts and what you can do to help make our co-op successful. The next orientation is Saturday, February 20, at 12:00 pm and the following one is on Sunday, March 6, at 2:30 pm. Orientations are in the extra space at the store and last for about one hour. You will get a full shift work credit for attending! No RSVP is required.
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Product Spotlight: Ithaca Hummus & Bridge Tofu Salad
If you're having a busy day, it's tempting to buy packaged products rather than cook your own meal, even if you're compromising on the quality and health benefits of the food you're eating. Good news! There are two new, locally-made products at the store that can save you stress and time in the kitchen and contribute to a healthy meal: Ithaca hummus and Bridge Tofu brand tofu salad. Both are packed with flavor and make a delicious dip or sandwich spread for a quick snack or meal. Each brand takes great pride in its simple ingredients and homemade taste. Ithaca hummus adds raw garlic, cold-pressed raw lemon juice and olive oil to its garbanzo beans. Most other brands use canola oil or a mix of oils. Olive oil gives Ithaca hummus more heart-health benefits and makes it taste super fresh. Check out the three kinds we have in the store right now!
You can find them in the fridges not far from the other tofu and cheese. If you don't see one of them on the shelf, ask someone working in the store to see if there are more in the back. Keep checking back to see what other new products and flavors the Co-op may have in store each week! |
| Warm Roasted Eggplant Salad Recipe by Molly Neuman This is becoming a habit! When I have a chance to try a new vegetable salad at a restaurant I come home and try to make it. I had this comforting, fresh salad recently and got so excited. The preparation is simple but the combination of flavors is surprising and complex. I would recommend giving this a try even if you don't think you're a fan of eggplant. Be sure to take the time to salt and drain the eggplant to remove some of the bitterness and extra moisture which will help it to crisp up while roasting. Ingredients:
Preheat oven to 400 degrees. In a medium bowl, toss cubed eggplant in ½ teaspoon of salt, then let it drain in a colander for 10-20 minutes. Return the eggplant to a bowl and toss it with 1 T olive oil. Spread on baking sheet. Roast for 30 minutes until slightly brown, stirring about halfway through. While eggplant is roasting, assemble vinaigrette of sherry vinegar, salt, garlic and olive oil. Remove eggplant from oven and, while still warm, toss with half of the vinaigrette. Add radishes, mint and the remaining vinaigrette, season with pepper and more salt if needed. Garnish with capers if you like them. Serve slightly warm or at room temperature. Serves two to four people. Cost estimate: just $4.70, or a little more than a buck per serving! |
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The Co-op Q&A with Molly Neuman
This week’s interview is with Molly Neuman, one of our founding co-op members, who contributes recipes every month to our newsletter. Did you know that she writes all of our newsletter recipes from scratch? Q: Where are you from, and where do you now call home? A: I’m from Washington, D.C. and now live in Crown Heights. Q: When did you join GHFC and what were some of your reasons for joining? A: I'm a founding member from January 2012. We moved to the neighborhood in June 2011 and were so excited to learn about the formation of GHFC. I'm a strong believer in community, healthy food and cooperative systems, so I was thrilled to join. I've been a member of a few CSAs (and continue to be a member of the Crown Heights Farm Share) and love the great food that GHFC provides to our family's kitchen! Q: What is your role at The Co-op right now? What do you like about it? A: I write a monthly recipe for the GHFC newsletter. I love challenging myself with coming up with something seasonal, affordable, do-able and most of all yummy. It's not always easy (I have a two-year-old and get sidetracked sometimes) but I love the chance to try new things in the kitchen. Q: What are some things you're looking forward to within the coop, or currently love about the coop? A: As a member of the education committee, I love our mission to spread the word about healthy, affordable, delicious food. I'm hopeful we'll be able to expand our presence in the community through classes and demos as we grow. Q: Where would you like to see GHFC in 5 years? 10? A: I'd love to see a larger membership and a bigger space with facilities for classes, with the same vibe of positivity and warmth that we currently have. Q: What do you do outside of GHFC? What do you like to do in your free time? A: I'm head of music at Kickstarter. I love helping people bring their creativity to life, and am trying to do so with my young daughter and family too. My life feels very connected in this way, for which I'm very grateful. |
Help WantedAll members work a 2½ hour shift every 4 weeks. It's part of being a member/owner. Here are some opportunities to earn work credit. Seeking Newsletter Managing EditorWe need a new managing editor ASAP! This is a fun job and one that’s easy to do from home. You’ll coordinate the monthly newsletter submissions and work with a great team. Email marketing@greenehillfood.coop for more information. Seeking Finance Committee MembersOur rock Julia Flath is stepping back from the finance committee, creating a great need for additional support. If you have an interest in being involved in the day to day financial operations or finance strategy for the Co-op, we could use your help. Leadership is needed on the committee but there are also smaller routine roles that could also be carved out based on interests. Please email finance@greenehillfood.coop if interested. Seeking Designers & Writers for New Membership Campaign!Help us design an outreach campaign to engage new members to join the Co-op community! We’re looking for writers, designers, community organizers, and people with experience in event planning and marketing. The Marketing and Outreach Committees are a great way to get your shift credits from home, or have more flexible hours. Email marketing@greenehillfood.coop to help out. Merchandising Committee Needs New MembersInterested in how food ends up on the Co-op shelves each week? Join us and make the magic happen. This position requires a 2.5 hour monthly commitment (like any regular work shift), including attending one monthly meeting of 1.5 hours. You’ll take inventory and order one key product from a small, local vendor like Mu Mu Muesli, North Fork potato chips or Granola Lab. If interested, email merchandising@greenehillfood.coop. |
| Et cetera Photo of Molly Neuman provided by Molly. The Greene Hill Food Co-op Newsletter is edited and published by (in alphabetical order) Carola Burroughs, Sonia Garbes Putzel, DK Holland, Alexandra Miller, Amy Nazer, Molly Neuman, and Gitta Zomorodi. Contact us with any feedback, suggestions, or requests at newsletter@greenehillfood.coop. Join and/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 follow us on Twitter. Or simply stop by our store at 18 Putnam Avenue (off Grand Avenue) with any questions! |
Thank you to those that participated in our recent childcare survey! Over 160 members responded to our survey about childcare and working at the coop. Those that have kids reported — to an overwhelming degree — that childcare impacts their ability to complete their coop shifts Several reported that childcare makes it impossible to complete the work commitment and thus to participate as members of our co-op. We can do better!
Bridge Tofu comes from Central Connecticut. Their tofu salad (think tuna or chicken salad but with tofu) gets a ton of flavor from chopped onion and vegetables, tahini, shoyu (soy sauce) and umeboshi vinegar. The tofu is a good protein source and the added tahini provides a nutritional boost of iron and a tiny bit of calcium, too.