December 2018 Newsletter


Catching You Up on the Co-op

It might be cold out, but it’s never too cold for mochi ice cream! In our Product Spotlight check out one of the newest goodies in the store — My/Mo Mochi Ice Cream — and learn all about mochi.

Take advantage of the season’s produce and try this month’s recipe for an easy-yet-addictively-tasty kale and pomegranate salad with maple-mustard dressing. You won’t regret it!

In our Co-op Q&A, learn about member-owner, Kelsy Chauvin, a travel writer and photographer who is responsible for many of the beautiful pics in this newsletter. Kelsy wears many hats with the Co-op and goes waaay back, having joined in 2012.

Are you new to the Co-op? The next new member orientation is on Sunday, January 10, 2019, from 12-1 pm at the store (1083 Fulton St. at the corner of Classon Avenue). Get to know our history, how we work, and meet other new member-owners.

The Co-op is on the hunt for a new full-time General Manager for the store. Do you know a community-minded person with the skills to keep the store running smoothly? Send them our way!

With more holidays coming up, there will be some changes to the store schedule. Please note: the Co-op will close at early, at 7 pm, on December 24 and December 31, and will be closed on Christmas Day, December 25. Happy holidays!

And remember: you can always check the Co-op website or Facebook page for this kind of info and more! Check us out on Instagram, too, for beautiful pictures of new products in the store and more recipe ideas.

Product Spotlight: My/Mo Mochi Ice Cream

Mochi by Pam Turczyn.PNG

We have a new hand-held ice-cream confection available in the store: mochi ice cream! It comes in three delectable flavors: Sweet Mango, Vanilla Bean and traditional Green Tea. A box of six will cost you $5.62 or 94 cents per serving.

While “we all scream for ice-cream,” some of us are probably wondering, “what is mochi?” Traditionally prepared for New Year celebrations in Japan, it is a soft dough made by pounding glutinous rice with a large mallet. The process requires two people working together in rhythmic concert, one wielding the mallet while the other quickly flips the mochi. The resulting dough can be dried and grilled or used in its soft state as a substitute for steamed rice. Mochi is one of many menu items that are prepared in advance so that home chefs have time off during the first week of the year.

In addition to savory New Year’s recipes, mochi-wrapped, sweetened azuki-bean-paste treats (daifuku) are available year round. Sometime in the mid-1990’s, Joel Friedman had the brilliant idea of substituting ice cream for the bean paste. His wife, Francis Hashimoto (the former president and CEO of My/Mo) perfected the mochi-wrapped ice cream snack we know and love today.

The irresistible characteristic of mochi ice cream is the combination of soft-gooey mochi contrasting with creamy, dense ice cream. To enjoy your My/Mo Mochi Ice Cream to the fullest extent, remove the desired number of portions from the freezer and allow them to sit at room temperature for a few minutes. That way, the frozen mochi will soften to gooey perfection. Enjoy! Or, as they say in Japan, “Douzo”!

Recipe: Kale and Pomegranate Salad with Maple Mustard Dressing

Recipe by Aly Miller


Every holiday season needs some greens to balance out all the potatoes, latkes, roasts, casseroles and pies! With bright red seeds and chartreuse pistachios atop a bed of soft kale with maple-mustard vinaigrette, this is far from your average kale salad. Even the most meat-and-potatoes crowd will beg you for the recipe after the meal. (I would know — my entire Midwestern extended family are all kale converts because of this salad!)

For a festive menu, serve on the side with Oven Fried Sweet Potato Latkes and Apple Pie with Cheddar Crust.


  • 2 bunches of kale, any kind

  • Juice of ½ lemon

  • Pinch of salt

  • 1 pomegranate

  • ⅓ cup nuts of your choice, roughly chopped (pistachios, walnuts, or pine nuts are great options)

  • ⅓ cup olive oil

  • 2 T apple cider vinegar

  • 1 T stone-ground mustard

  • 1 clove garlic, minced

  • 1 t maple syrup or honey

  • ½ t salt


Remove the tough center stems of kale leaves. Then slice the leaves into thin ribbons or chop into bite-sized pieces. Set aside in a large bowl. Pour the lemon juice over the kale and massage the kale with your fingers, rubbing the lemon juice into the leaves so they become soft. Add a little bit of salt and keep massaging for a minute or so.

Cut the pomegranate into a few large pieces, and gently peel the seeds away from the pith. Place them into another bowl and set aside.

Next, heat a pan or skillet over medium heat and toast the nuts just until they become fragrant. Take them off the heat and set aside.

Whisk together the olive oil, vinegar, mustard, garlic, maple syrup and salt to make the dressing. Assemble the salad in a large serving bowl by adding the pomegranate seeds and toasted nuts on top. Toss with the dressing and serve!

The Co-op Q&A with Kelsy Chauvin

Kelsy Chauvin by DK Holland.jpg

Kelsy Chauvin joined the Greene Hill Food Co-op back in 2012 when Greene Hill was just an idea. A travel writer and photographer, Kelsy is the one we turn to for professional photos, public relations, media alerts and more.

Q: When did you join the Co-op and what were some of your reasons for joining?
A: I’m a proud founding member! I joined way back in 2012 or so — before the buying club launched. I invested my $150 at a folding table set up at the Fort Greene Park Farmers Market one Saturday. At the time I belonged to the Park Slope Food Coop and loved the concept, inventory, and people, but like most shoppers found it very crowded. And as a floating worker, I found it hard to sign up for a shift that suited my ever-changing schedule. I always wanted our own food co-op on this side of Flatbush, so I joined Greene Hill immediately. I love that I got to be part of the early days of our co-op!

Q: What job(s) do you do at our Co-op? 
A: I’ve worked on several committees, mainly with Marketing, especially Social Media, and have taken many of the stock photos used for the Co-op’s website and printed materials. I’m also the person behind the email, so I help coordinate media alerts, interviews, etc. I’m a freelance journalist and for years worked in public relations, so I’m pretty good at working with reporters. I also am a shift leader and cashier; I enjoy working in the store too. It’s lovely to meet my fellow co-op member-owners, see the inventory, and to just find some hands-on work that doesn’t involve a computer screen!

Q: What do you do outside of the Co-op?
A: I’m primarily a travel writer. I co-author the NYC and Brooklyn guidebooks for Fodor’s Travel Guides, which is fun, and, as you might expect, a challenging project to research in this mighty city! I also contribute to, Conde Nast Traveler, CNN Travel, and several LGBTQ publications like Passport, Curve, and Gay City News. I’m also a photographer, and my images usually accompany my articles. 

I travel about once a month for work, often around North America, but I go all over. In 2018, I traveled to and reported on Greece, Bavaria, Bordeaux, Oahu, Nova Scotia, Puerto Rico, Northern California, and a number of other places. My next trips are to D.C., and to Arctic Norway in January for Northern Lights spotting. I’m hoping that 2019 will take me back to South America and/or Africa, and hopefully to Alaska and North Dakota (they’re the only states I’ve not yet visited). You can read my latest stories at My social media handle is @kelsycc.

Q: What is the best part about being a Co-op member?
A: I adore the community spirit! Often I tell non-co-op friends that I work to be part of a food co-op and they seem shocked at the notion. But then I work in the store and meet hundreds of others who think like me, and I’m reminded that I’m not alone in feeling connected to other Brooklynites — together we are bound by our inclination to collaborate, volunteer for worthy causes, and eat well while supporting independent farmers and food suppliers. 

But also, in addition to my writing, I’m president of the New York Travel Writers Association (NYTWA). Working at and learning from our Co-op has taught me how to set up systems that streamline our association’s processes. It seems so basic to many of us (especially on Greene Hill committees); but to some of my NYTWA colleagues, it’s innovative to have a shared Google Drive with templates and how-to instructions for some of our association’s projects.

Q: As a longtime Co-op member, what are your first impressions of the new space?
A: On Sunday, I heard from Chris Gollmar that our membership is up about 33% since we relocated — how fabulous! I always liked our old store for its size and backyard, but it was a little overlooked on Putnam. With this prominent location on Fulton St., more local residents are finally noticing us and dropping by to learn more. Also, we got to see how devoted our member-owners are by all the hard work they put into the move. And as a bonus, the move was a golden opportunity to put some new systems in place and get a bit more organized — and I see that working quite well now. It’s like we’re embarking on refreshed Greene Hill Food Co-op, and our future is brighter than ever!

We’re Hiring!

Do you know someone with great organizational and people skills who’s looking for a job that reflects their cooperative values? We’re hiring a full-time (35 hours/week) General Manager. This position reports to the Board of Directors and works with Co-op member-owners in managing store operations. As the Co-op continues to grow, the General Manager will play a key role in supporting sustainable business practices, cultivating member-owner leadership, and continuing to improve the Co-op’s accessibility. For the job description and to apply, check out the listing here.