September 2018 Newsletter
Catching You Up on the Co-op
Though August is usually a quiet month for the Co-op, our sales were strong and we continue to sign up new members. See the update below. And the good news keeps coming! In addition to our wonderful new store space, member-owners have been working hard to design and launch the Co-op’s beautiful new website! Check it out and see how easy it is to navigate.
The Co-op’s annual meeting is this coming Wednesday, September 26. All member-owners are welcome to join to vote in new Board members and discuss the Co-op’s future. More details below.
New to the Co-op? Come to one of our new member orientations. Upcoming dates are listed below.
In the spirit of cooperation and solidarity, we recently hosted several visitors interested in learning about our member-owner model of operating — it’s one that’s not typical of other food co-ops. Pictured above is Ebrima Kanuteh (center), one of the 15 individuals forming the Southwest Memphis Food Co-op, which just incorporated. We also had guests from the food co-op movement in Japan visit on September 21— see more info and a delightful photo below!
Looking for a hearty, flavorful salad you can make a meal out of? Try this month’s recipe for mango and chickpea salad with spinach.
In this month’s Co-op Q&A, meet Madalina Preda who moved from Amsterdam to Bed-Stuy just to be near the Co-op. Well, not exactly…read on for the real story!
Welcome, New Members!
Since the store opened, we have brought on 50 new and reactivated full members, 13 new Zucchini plan members (six-month membership) and drumroll, please….over 300 trial members! We’ll introduce you to some of them in subsequent issues.
Visitors From Afar...
On September 21, the Greene Hill Food Co-op had the pleasure of hosting twelve representatives from the Seukatsu Consumer Co-op Club, a network of Japanese co-ops with over 340,000 members! Governance Chair Amanda Pitts and Marketing Chair DK Holland gave the delegation an extensive tour and gifted each with a Greene Hill tote bag to take home.
The group was hosted by the Cooperative Economics Alliance of New York City. They were visiting a number of cooperative businesses including Greene Hill and the Park Slope Food Coop. Click herefor more on the Alliance. Thanks, CEANYC, for the opportunity to share our experience with fellow cooperative members and advocates from around the world!
Annual Meeting This Wednesday
On September 26, from 7 p.m. to 9 p.m., the Co-op will hold its annual membership meeting. This is where we vote in new Board members, review board decisions over the past year, and make plans for our Co-op for the coming year and beyond. We’ll celebrate all the hard work it took to open our new space and strategize about how to build our membership and committees going forward.
All member-owners are welcome! Co-op food samples will be available and people should feel free to bring food or drink to share.
Check Out Our Shiny New Website
New store, new website! A team of member-owners has been working hard to revamp our online look in tandem with the opening of the new store. The new website is beautifully designed and easier to navigate than ever. It offers a wealth of information about where our products come from and the food brands we carry — as well as favorite recipes to make with ingredients you can find at the store (black bean brownies, anyone?).
A membership section highlights the discounts member-owners can get at local stores and includes info on workshift procedures and membership details. You’ll find a link there and on the homepage to easily sign up for a recurring workshift or log their hours.
Huge thanks to the folks that brought the website to life! Hats off to Sigourney Woodfork, Akane Kodani, Nikki Chung, Paulline Mallea, Kelsy Chauvin, Luke Monaco, Aly Miller, DK Holland and Chris Gollmar.
New to the Co-op? Get Oriented!
If you joined the Co-op recently, we urge you to come to an orientation session. You’ll learn about the Co-op’s history, how it operates and what work shifts are all about. It’s also a great way to meet fellow new member-owners!
All orientation sessions take place at the store at 1083 Fulton Street. The next sessions are:
Tuesday, September 25, from 8:00 p.m. to 9:00 p.m.
Saturday, September 29, from 12:00 p.m. to 1:00 p.m.
Check the calendar on our website for future dates.
Recipe: Mango and Chickpea Salad with Cauliflower
Recipe by Aly Miller
Recipe adapted from Plenty More by Yotam Ottolenghi.
I see this dish as one last hurrah before the season of apples, squash and root vegetables really sets in. This warm, curry-spiced salad is a delicious way to celebrate the seasonal and locally-grown herbs, onion and greens grown by Lancaster Farm Fresh Co-op—as well as sweet and tangy fruits grown organically on tropical farms.
The bold, delicious ingredients of this dish ensure that each bite is different from the next. It’s great on its own or paired with a side of jasmine rice or quinoa (both available in the bulk aisle).
1 cup dried chickpeas, soaked in water overnight, or 2 cans cooked chickpeas, drained and rinsed
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric powder
1 tsp sugar or coconut sugar
1½ tsp salt
5 T sunflower oil or other neutral oil
1 large onion, sliced
1 small cauliflower, broken into 1½-inch pieces, stem included
1 large ripe mango, peeled and diced
1 cup cilantro leaves, chopped
3 T lime or lemon juice
Handful of spinach leaves or arugula
Optional toppings: tahini, lemon juice, pickles, fresh herbs like parsley, cilantro, mint, etc.
If you’re cooking dried chickpeas: drain and rinse chickpeas and place in a pot. Add enough water to reach two inches above the beans. Bring to a gentle simmer and cook 45 minutes to an hour until the chickpeas are soft. Drain and transfer to a large bowl. If you’re using canned chickpeas, simply drain and rinse them briefly and put them in a big bowl.
Mix the spices together with the sugar and salt. Heat half the oil over high heat in a large sauté pan. Add the onion and cook until soft and golden, about five minutes. Add the spice mix, and turn heat down to medium, stirring for another five minutes until onion is completely soft. Transfer to the bowl of chickpeas.
Bring a pot of water to boil. Add the cauliflower and blanch for one minute. Drain and set aside to dry. Heat the remaining oil in the same pan used for the onion (no need to clean it) and add the cauliflower and ¼ tsp salt, frying for three to four minutes. Add the cauliflower and leftover oil in the pan to the bowl with the onion and chickpeas and stir well. Add the mangoes, cilantro, lime or lemon juice and spinach or arugula. Stir and serve!
The Co-op Q&A with Madalina Preda
Q: When did you join the Co-op and why?
A: I joined the Co-op in May 2017 as a trial member and became a full member-owner exactly one year ago this week!
Q: What is your new role at the Co-op?
A: I first started working in the store, stocking shelves, which was like a dream job for me as I love organizing. I knew since before I became a member that I wanted to be involved in operations and to learn what it takes to run a food co-op. I quickly joined the Membership team, answering emails, and am now co-chair. It's been a great experience to help build a smooth member-owner journey and to make sure our store has all the labour it needs to operate and to grow. All we hope for in the Membership team is that people find a job they like and that they feel fulfilled knowing it's their sweat, brains and heart that keep the store going.
Q: I hear you have an interesting story about why you moved to the neighborhood...can you tell us?
A: I moved here from Amsterdam, Netherlands where affordable, organic, local produce is a given. It was important to me to live somewhere where I could still have the same access to proper food. So I researched all the food co-ops in the city and looked for apartments in walking or biking distance to one. I chose Bed-Stuy because I love the strong sense of community here and because it's only a 6-minute bike ride to the Greene Hill Food Co-op. When I first heard the store might close, I freaked out. Ha! I'm very happy we managed to relocate and now operate in such a beautiful new space.
Q: What are some of the things you're looking forward to in our new space?
A: I think we did an amazing job with the new space and I think we're only getting started. It's great to be so visible and to have so many people walk in and be interested in becoming members!
Q: What are some of your favorite things to purchase here at the Co-op?
A: I'm always excited to see new produce that I hadn't even heard of. Just last week I bought Malabar spinach — something I didn't even know existed — and loved it! I think our Merch team is bringing us some amazing choices, especially in the bulk selection. I never thought I would be so excited about bulk Celtic grey sea salt, but I was!
Photo credits: website photo from our new website, https://www.greenehillfood.coop/; photo of DK and Japanese guests courtesy of DK Holland; recipe photo by Aly Miller; photo of Madalina courtesy of herself.
The Greene Hill Food Co-op Monthly is edited and published by the following member-owners (in alphabetical order): Liz Baker, Carola Burroughs, DK Holland, Alexandra (Aly) Miller, and Gitta Zomorodi. Contact us with any feedback.