November 2012 Newsletter
NOVEMBER 2012 NEWSLETTER
As we prepare for Thanksgiving this week, let’s all be grateful to have each other to lean on when times are tough. To the people in the areas affected by Hurricane Sandy, our thoughts and actions are with you. Since the storm, the Greene Hill Food Co-op has coordinated with the local Occupy Sandy kitchen, which was operating out of Church of St. Luke and St. Matthew on 520 Clinton Avenue, donating forty boxes of eggs for egg salad that made its way to the Rockaways and many more boxes of goods given by members at the store.
Please continue to shop for those in need while you’re at the Co-op, and contribute what you can to the food donation box that’s set up. Click here to see what other items are in demand and can be dropped off at the store for distribution to devastated areas.
Tomorrow’s General Meeting is going to be a committee workshop and small party rather than a meeting with a formal agenda. Party refreshments and cross-committee communication is the main plan. There will be no GM in December.
|JUST ANOTHER MELLOW MONDAY
If you’ve been shopping at a busy time on Saturday or Wednesday, consider visiting the store on a Monday, where the lines are short and the atmosphere is relaxed. “Day jobs” often get in the way, yes, but we’re open from 1:30 til 8 on Monday and it’s a great day to shop -- or work. Monday shifts are still readily available at shiftplanning.com
|WHAT CAN BROWN DO FOR US: OUR COMPOST SITUATIONBrown. The Co-op can only accept member compost if it is the color brown! This means coffee, tea, leaves, lawn trimmings, etc. but no vegetable waste. We can't handle any more greens since we currently don't have enough browns for the greens we have, and delicious compost requires a delicate balance between nitrogen (greens) and carbon (browns).
Browns may be left in the green trash can in the back yard.
|WE HAVE A PRESIDENT AND VP TOO
How is that possible? Aren’t we a cooperative? Good questions. We are proud to have recently voted in Nick Collins as our new board president and Pablo Anwar as new vice president. The terms of DK Holland (outgoing president) and Giselle Sperber (outgoing vice president) were up. But so we all know, executive privileges aren’t a part of the deal. The Co-op has a seven member board of directors because it is a stipulation of incorporation under New York state cooperative corporation law. BUT the Co-op has chosen to be controlled entirely by its membership. Therefore our by-laws stipulate that the board rarely meets outside the presence of the membership. The board meetings are the general meetings and the board takes the advice of the membership on all issues. Being on the board means you are committed to showing up for most GMs and ratifying any votes at the end of the meeting.
Lest you think we are about to become The Greene Hill Food Oligarchy. Or something.
|WE NEED YOU (aka: job listings)!
General Meeting Planner
We need someone to set up our monthly General Meetings, which involves creating the agendas, finding special guests, and spicing up the atmosphere with food and refreshments. Obtaining the committee information for the agenda part has been likened to “herding cats” so make sure you’ve got the meddle before you take on this important position. It might take a team of people. Send an email to Giselle if you’re interested: firstname.lastname@example.org
Outreach and Food Justice Co-Chairs (2 separate positions)
Are you interested in getting more involved with the Co-op? We need some more leaders to help develop and expand our Outreach and Food Justice Committee. The jobs entail attending 1-2 mtgs per month, help facilitate committee members with their projects, supervise and approve work credit entries and more. Most of the work is done from home, so great for parents. These positions do require some additional time (4 hrs per month or more), so this is perfect for people wanting to bank hours for future time off (one year commitment is requested). Interested? Email either: email@example.com or FoodJustice@greenehillfood.coop.
We need someone to help recruit and schedule our tablers. This is an ideal job for someone who wants to work from home. Winter is our down time so the workload is light, but in the spring and summer seasons, the job intensifies. Perfect for someone that wants to bank hours during those heavy months for a more relaxed work shift in the slow months. Email: firstname.lastname@example.org .
Social Media Contributors
Are you social media savvy and passionate about food? If so, consider becoming our newest member of the Social Media Team! Google+ and Twitter knowledge/ability in addition to Facebook preferred. Can earn work credit for writing and submitting posts. Email email@example.com for more info.
|LOOK WHAT’S HIDING IN THE BULK SECTION
It’s a little butter cookie tin, like the ones our grandmothers used to fill with crayons. And it’s asking for nickels to help offset the cost of bulk bags, which apparently aren’t in the budget. Think of the bulk bags. While perusing the spelt this holiday season, please, think of the bulk bags.
There will be regular hours on November 21st -- the Wednesday before Thanksgiving. So come on in for your last minute Thanksgiving needs. The Co-op will close at 6pm on Monday Dec 24th, instead of 8PM.
|LATEST AND GREATEST WORK SHIFT INFORMATION
Time clock entries:
If you make a mistake with a time clock entry, or feel unsure as to whether you were clocked in or out properly at the store, email firstname.lastname@example.org and let them know. Members aren't able to make corrections to their time clock entries.
Missing a shift:
If you are unable to attend a shift but want to keep that shift going forward, we've simplified the process a bit. You do NOT need to drop your shift in Shift Planning, rather, email email@example.com and let them know. If it is a last-minute cancellation on the day you're scheduled, or are going to be late call the store at 347-799-1939. If you want to permanently change your shift, follow the same procedure as before (drop the shift in Shift Planning and choose another).
Making up a shift:
Shifts should be made up before the end of a cycle. We're encouraging members to make up their shifts by dropping in at the store during working hours, rather than scheduling the shift through Shift Planning.
Our current WORK and OPEN hours at the store:
Monday 8am-8:30pm Open: 1:30-8:00PM
Wednesday 8am-11:15pm Open 6:00-10PM
Friday receiving 8am-5pm (no open hours)
Saturday 6:30am-5pm Open 10AM-4PM
|RECIPE: BUTTERNUT SQUASH, ROASTED & MASHED
So, sure, this rich, delicious mash is certainly absolutely perfect for this week’s Thanksgiving dinner, but it’s also an ideal warming dish for the long winter, sustaining and comforting. And, for lovers of mashed potatoes this is a more than suitable substitute. If you’re in the mood for a simple dinner, sauté some greens to have on the side and enjoy your purée with a hunk of bread and strong cheese.
Roasted & Mashed Butternut Squash
with Garlic & Cream
You could make this something much more sophisticated, but the easy version is so tasty that you’ll be tempted not to.
Preheat the oven to 350 F.
Cut your squash length-wise down the center. Scoop out the seeds. Drizzle a bit of olive oil on a baking pan, and place the seedless-squash face down on the pan.
Cut the very top off of your head of garlic and discard. If you’re using a hard-necked variety you might have to use some force to get through the stem. If there’s a thick papery layer around the garlic head, remove the outermost layer of skin but be sure to leave enough so that the whole head remains intact. Drizzle with olive oil and wrap in a piece of parchment paper. Place packet next to the squash and put the whole baking dish in the hot oven. Let roast for roughly one hour.
When squash and garlic are both soft, remove baking sheet from oven. Using a spoon, scoop softened squash out of its skin and into a medium bowl (be careful not to burn your fingers). Add roasted garlic to the squash–with a little pinch, the cloves should easily slip out of their papery shells.
Use a pastry cutter (or masher, or ricer) to mash the cloves and squash together. If you have an immersion blender, you could give that a go, too. Add salt, pepper, and cream to taste. Recipe and images from Reading My Tea Leaves
MEET A FELLOW CO-OP MEMBER: SUZANNE
Q: Is it true you found us the store at 18 Putnam Avenue? You're a legend!
Yes my associate Ian Johnson and myself found the property for Greene Hill and I couldn't be happier or prouder.
Q: How long have you lived in Brooklyn? Ever consider moving to Manhattan? It's supposed to be lovely.
I have lived in Brooklyn since 1993, I lived in Manhattan before that and wouldn't go back, EVER!! I love Brooklyn.
Q: What are some of your favorite things to shop for at The Co-op?
I love the fresh fruits and vegetables and dairy. The milk, cream butter, yogurt , cheese (especially the ricotta), are some of my favorites, also really love the coffee!! I also really love the bread, oh I could go on an on because there is so much thats a favorite. I am a cook/baker and finding quality fresh ingredients for my baked goods is so important to me. Bobs Red Mill rules!!
Q: When you see dogs outside wearing sweaters, are you thinking that it's more a "form" or "function" thing?
Function for the most part, I'm sure there are some fashionista pooch's/owners but in Brooklyn I think the dogs wear sweaters because they are cold.
Q: What's the key to baking the perfect pie crust?
Good quality flour, fresh organic butter and ice cold water. All key to a great pie crust along with technique of course, don't overwork it's good to have little pieces of butter in the dough(makes it flaky), refrigerate after mixing and before baking. Keep it cold!!
Q: What about a "crumble" -- is that for amateurs?
It's hard to go wrong with a crumble, beginners can make one quite easily, using good oats (Bobs Red Mill from the coop), quality natural sugar and organic butter and flour, and I like to add ground nuts to the crumble topping, of course you can't forget the fruit, whether frozen or fresh quality is what matters and purchasing high quality organic fresh or frozen fruit or berries is key.
Q: I hear you're a greeter. Do you think that with cardboard cutouts of greeters, we could apply that labor capital to the work force and raise profit margins?
HA!!! Make sure the cutouts are wearing the Greene Hill Aprons, sure why not!
Q: What are some things you'd like to see on the shelves of The Co-op in the future?
Good quality pet food, Spectrum vegetable shortening (didn't see it on the shelf), Ground nut flour, larger variety of loose tea, more bulk items, more ethnic grocery items, spices etc.