June 2019 Newsletter

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Catching You Up on The Co-op

In our Good Questions section we explain why we ask people to be members in order to shop at the store and how we’re working on making the Co-op more inclusive. And read about how we’re helping other folks learn about how to launch their own food co-ops with our latest visitor from Madrid, Spain.

Is going local the best way to reduce your food’s carbon footprint? Find out in this month’s Farmer Hot Takes and learn more about Lancaster Farm Fresh Cooperative’s model for supporting over 100 family farms in Lancaster County, Pennsylvania

After that inspiring read, you’ll want to buy some Lancaster Farm veggies to make this creamy and healthy recipe for spicy coleslaw with herbs. It’s a perfect addition to that next summer picnic or barbeque.

Ever wondered about why fermented foods like sauerkraut and kombucha seem so popular? Learn about why they’re good for us and what fermented products the Co-op stocks in our Product Spotlight.

In this month’s Co-op Q&A, meet Emily Nachazel, who brings her background as a health and wellness coach to the newsletter’s food writing team!

It’s time to party! Mark your calendar for the Summer Soilstice Party on Sunday, June 23, from 4 to 7pm. It’s a fundraiser bash is hosted by our non-profit compost hauler BK Rot. Join to see where the compost magic happens and to celebrate with BBQ, beverages, tarot readings, compost tours, raffles from local Brooklyn businesses and more!

Good Questions!

Why do I have to be a member of Greene Hill Food Co-op in order to shop?

“We consider ourselves to be part of the solidarity economy.” Chris Golmar a member-owner says. We are working to improve the quality of life for our entire community. This means that membership is open to all our neighbors and every member-owner can shop. In return each member contributes two and a half hours minimum labor every four weeks to keep the store stocked and running. Another option is to participate in one of our committees. Member-owner labor keeps our prices as low as possible. Member-owners may also participate in open General Meetings where we discuss Co-op matters.

Every member-owner has an equal voice in how the business is run and managed, and our decisions reflect our collective will. We are committed to maintaining a level playing field seeking to benefit our broad, culturally rich and diverse neighborhood through membership in the Co-op.

This is how we build a strong community, develop relationships with our vendors and farmers, and nurture cooperation within our membership. The not-for-profit principles of cooperation and democracy are what makes Greene Hill the special community it is!

Anyone over 18 years old may become a member-owner and anyone can sign up for a one-month trial membership with zero obligation to join the Co-op. We have a variety of membership plans to accommodate different needs and a range of work-shift options to match your lifestyle and schedule.

Greene Hill is one of a very few 100% working food co-ops in the U.S.

How do we cultivate an inclusive Co-op?

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Greene Hill member-owners, pictured above, got together and learned about the solidarity economy, and how to bring anti-racist and inclusive practices into our organization, through a two-day training led by Cooperative Economics Alliance of New York City (CAENYC). They took a hard look at how we were progressing toward the goal of becoming an anti-racist multicultural organization and brainstormed tactical ways to improve many aspects of our work including membership, operations, and outreach.

Madrid is in the House!

Photo: Willa, Sara and Matt at the Co-op on Saturday.

Photo: Willa, Sara and Matt at the Co-op on Saturday.

Sara Casado--who is part of a group forming a food co-op in their home town of Madrid, Spain--visited the Co-op on Saturday for several hours. She met with our general manager Willa Sheikh, board member Matthew Talmage, and Co-op co-founder DK Holland to understand how Greene Hill opened and how we operate today.

One of the key guiding principles of the co-op movement has always been “cooperation among co-ops.” We emphasized to Sara that we would not exist without the support of Park Slope Food Coop (PSFC). And, after visiting us, Sara was off to visit PSFC. At our size (roughly 400 members), Greene Hill represents an achievable model. By contrast, PSFC is, by far, the largest 100% working food co-op in the U.S. with 17,000 members. So it’s not unusual that people forming food co-ops come to visit us. We’ve welcomed people from Memphis, Montreal, and Japan for a visit in the last year alone!

Farmer Hot Takes: Getting Local with Lancaster Farms Cooperative

By Christopher Kennedy

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Last week I stopped by the Co-op to pick up some greens to make a salad. I had my heart set on some arugula, but something else caught my eye: a box of Lancaster Farm Fresh Cooperative frisée lettuce. Now, I know what you’re thinking -- what is frisée and what else am I putting in this salad? Frisée is a variation of endive, and it’s a really crisp and crunchy green. I ended up making a frisee salad with pears, blue cheese, some tofu, and a little vinaigrette. Really delicious.

Read more

Recipe: Spicy Coleslaw with Herbs

Recipe by Sophia Heij

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Summer is here and so are barbeques on roof tops, picnics in the park and, if you’re lucky, aweekend upstate or at the beach. I was one of those lucky enough to go to a barbeque on Memorial Day. There, I tasted this flavorful coleslaw that a friend had made. It’s her own recipe, born from a love for herbs and a desire to retain the traditional creaminess without all themayonnaise.

Read more

Product Spotlight: Fermented Foods

By Pam Turczyn

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Between kimchi, kombucha and all kinds of creative pickles, delicious fermented foods are on many people’s plates these days. Why the sudden clamor to consume foods that have been around for centuries? Traditionally, fermentation was a way to extend the shelf life of food, before the invention of refrigeration. Now, we are finding that fermented foods have many benefits that can help counter the negative effects of modern life by improving the immune and digestive systems, cognitive function, restoring the gut microbiome and providing important nutrients.

Read more

The Co-op Q&A with Emily Nachazel

By Aly Miller

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Q: When did you join the Co-op and what were some of your reasons for wanting to get involved?

A: I joined the Co-op last summer. I wanted to get more involved with the local community, and also have a source for affordable, quality food. I’ve always been a farmer’s market fan but sometimes it’s hard to get there on the weekends and it’s not always that affordable! Greene Hill is right along one of my bike commute paths. I stopped in one day and immediately signed up for a trial membership.

Q: What roles are you taking on as a member? What do you like about being a Co-op member so far?

I’ve always been a “joiner” (did ALL the extracurriculars in high school and college) so in addition to working my regular shift in the store I’ve joined the newsletter/content team. I write and develop recipes a lot for my work and this felt like such a natural team to join -- it’s been super fun to be a part of the team so far!

Q: What topics are you most excited to write about as a newsletter member?

I love writing the product spotlights and creating new recipes. For the product spotlights, I get to use some of the nerdy nutrition data I have stored in my head from years of being in thehealth and wellness field. I love shining the light on a product or item that may be overlooked or underused and giving readers the inspiration they need to try something new next time they’re in the store!

Q: What do you do outside of the Co-op?

A: I’m a health and life coach and yoga instructor. I run my own business (working with clients 1:1, organizing events and retreats, and writing my blog) and I also do some work for another health coach. Coaching, teaching and sharing are my passions and I feel fortunate to have created a career that allows me to do all these things. I love sharing how health can be digestible and FUN (because sometimes it can feel like another thing on your to-do list), and how making small changes can create real, sustainable results.

Q: How does the Co-op fit into your health and wellness goals?

Fresh, local and organic (when possible) food is not only better for your body (it has more micronutrients), it also tastes better! I don’t know about you, but I’m WAY more likely to eat thegood-for-me-foods when they’re delicious and satisfying. I love the Co-op because it makes finding quality produce, animal products and other ingredients so easy!

In addition, it’s super easy to feel lonely and lost in a big city like New York. Joining the Co-op has strengthened my connection to the local community -- I’ve already met so many awesome people in the short time I’ve been a member.

Finally, more and more I’m concerned with not only how my choices impact me, but also how they impact the environment. By shopping at the Co-op, I feel like I’m making more sustainable choices, supporting local businesses and creating less waste.

Q: If members are interested in reading your blog or following along on your health and wellness journey, how can they find you?

A: If you see me in the store (or around the neighborhood!), please say hi! I’d love to connect with you all there and online. For yummy recipes, healthy living tips and more daily inspiration, check out my blog or follow me on Instagram -- I’m very active on both! You can also sign up for my weekly-ish email list here.

A Summer Soil-stice Party

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Greene Hill Food Co-op's non-profit compost hauler BK ROT is having a fundraiser bash -- aSummer Soilstice Party. Join to see where the compost magic happens and to celebrate with BBQ, beverages, tarot readings, compost tours, raffles from local Brooklyn businesses and more!

When: Sunday, June 23, from 4 to 7pm
Where: Know Waste Lands at 1309 Dekalb Ave, Brooklyn, NY 11221

Buy your tickets here and bring cash to buy more raffle tickets on the day of the party. You can also help by sharing the event on Facebook.

Over the years this project has grown into a model bike-powered food waste hauling and composting service, featured in Crain's NY. It’s pretty incredible that in only 1,000 square feet of space this crew has processed over 320,000 lbs of local food waste into 160,000 lbs of compost for gardens. Along the way, they have generated over $100,000 in income for young people of color. In 2018, they’ve logged over 1,800 bike miles that replaced diesel exhaust waste trucks!