SAVING MONEY, TIME, ENERGYMenu Planning 101 TASTY …...Saturday is pizza. On the reverse side (with lines), Maria breaks the list down by aisles (to replicate Maria’s list see figure

Time is on Your SideStart with the time factor. Many home cooksmake the mistake of not thinking about dinneruntil their stomachs start rumbling. With morethan 15,000 members (up 10% over last year)roaming the aisles, shoppers with a preparedlist and a menu plan have better odds of get-ting in and out of the Coop in a reasonableamount of time. Coop shopper Michele Gior-dano uses a list on most visits. Michele says,“Life is busy, without writing things down theyslip out of your head.” Michele keeps her liston her refrigerator and grabs it before headingto shop.

Having a plan also saves time and energywhen it comes to meal preparation. Tuesday’sroast chicken leftovers can be turned intoWednesday’s quick-as-a-flash quesadillas.Plus using a weekly menu system cuts out theneed for making multiple Coop trips. Nothingis more annoying than getting ready to pre-pare a meal and finding out you’re out of onekey ingredient (quiche simply isn’t the samewithout eggs after all). If you’ve got kids, thismeans loading them in the stroller and either

forking over cash for over-priced eggs at thecorner market or navigating the after-workcrowds in the Coop.

Trimming the FatBudget-conscious Coop shoppers carry a

list in hand. A list helps reign in impulse buys.Member Tree Delfin uses a formatted list shefound from Real Simple magazine. Beforeadopting the list system, Tree and her hus-band found they were tossing a lot of food.“Lots of produce used to go to waste,” saysTree. Now Tree says she never buys more thanshe needs.

With a list, you won’t forget to buy avocadosand cilantro to make your world-renownedguacamole (think of those wilted greens andslimy vegetables as throwing money in thetrash). Menu planning can also help you savebig at lunchtime. Brown bagging a homemadesandwich offers huge savings compared totake-out lunches that can run anywhere from$5-$20 a pop.

Next General & Annual Meeting on June 30The General Meeting of the Park Slope Food Coop is held on thelast Tuesday of each month.* The next General Meeting will beon Tuesday, June 30, at 7:00 p.m. at the Congregation Beth Elohim Temple House (Garfield Temple), 274 Garfield Place.

The agenda is in this Gazette and available as a flyer in theentryway of the Coop. For more information about the GM andabout Coop governance, please see the center of this issue.

* Exceptions for November and December will be posted.

IN THIS ISSUEGeneral Meeting Report: Sustainable Cycling Staffed and

Surveyed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Puzzle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Coop Hours, Coffeehouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Coop Calendar, Workslot Needs

Governance Information, Mission Statement . . . . . . . . . . . . 9Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Community Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Classified Ads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

By Adriana Velez

Those of you who attend-ed the first BrooklynFood Conference on

May 2 may have enjoyed somedelectable bean salad forlunch or enjoyed roastedchicken under Amy Hep-worth’s fresh lilacs for dinner.It all seemed like magic, allthat delicious food comingfrom the John Jay cafeteria,but the meals were the resultof hundreds of hours of vol-unteer labor and thousandsof dollars’ worth of fooddonations. How did volun-teers for the Brooklyn FoodConference prepare a locallysourced lunch for 1,400 anddinner for 350? To answerthat question we have to startin November.

November is when EstherBernstein, Food and Enter-tainment Team Coordinatorfor the conference and herselfa professional caterer, startedplanning the conferencemeals. She brought on Kim

Pistone as Executive Chef(Kim cooks for Coop staffbirthday party lunches four tofive times a year.), who metwith Allen Zimmerman to fig-ure out what foods would bein season in May and to helpplan sustainable menus.

Zimmerman became a pointperson on getting in-kinddonations and thinkingthrough logistics.

Bernstein focused on find-ing volunteers, sourcing sus-tainable supplies likecompostable plates, workingwith food suppliers, sorting

TASTY MENU AT THE GATHERING

Local, Seasonal Food at the Brooklyn Food Conference

SAVING MONEY, TIME, ENERGY

Menu Planning 101By Nicole Feliciano

Menu planning can go a long way toward keeping your shoppingtrips short, on budget and environmentally friendly. Lack ofplanning can lead to an expensive habit of ordering in or relying

on meals of stale cereal. Experts and experienced shoppers weigh in onthe best methods for turning a necessary chore into a nourishing event.

C O N T I N U E D O N P A G E 6

C O N T I N U E D O N P A G E 2

Volume DD, Number 13 June 18, 2009

O F F I C I A L N E W S L E T T E R O F T H E P A R K S L O P E F O O D C O O P

Established1973

CoopEventHighlights

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Save the easiest meals for midweek and tackle trickier meals on weekends.

July 4th Shopping Hours: 6:00 a.m.–7:30 p.m.

Fri, Jun 19 • The Good Coffeehouse: 8:00 p.m.

Sat, Jun 20 • Adult Clothing & Costume Jewelry Exchange10:00 a.m.–2:00 p.m.

Sat, Jun 27•

Food Drive to Benefit CHIPS Soup KitchenSun, Jun 28 9:00 a.m.–7:00 p.m., both days

Look for additional information about these and other events in this issue.

A particular highlight of the kitchen was the

hydraulic, 50-gallon capacitytilt kettle, which can beelectronically operated.

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The Green EffectAll those back and forth

trips to the Coop add up. Ifyou take the bus or drive, eachround trip is having an impacton the earth. Organized shop-pers make strategic trips toshop, cutting down on theiremissions. Plus, food wastediminishes for those thatshop with a plan in mind.With a list, adding rotten meatand moldy cheese to thealready crowded landfill willbecome a thing of the past.

How to PlanNow that you are con-

vinced meal planning is theway of the future. Here’s howto execute. Start small: Don’tworry about mapping everymeal. Have a rough idea ofhow many meals will be eatenat home (count breakfast,lunch and dinner). Many fam-ilies find Sunday night an

ideal time to map out theweek. Look at the calendarand determine when you’ll bedining at home. Next, startthinking about meals. Break-fast and lunch can be plannedby simply stocking up on sta-ples: fruit, cereal, bread andfillers (don’t forget the bever-ages). When looking at din-ners, whip out that recipeyou’ve been meaning to try.Carefully scan the kitchen forthe ingredients and addwhat’s missing to the list.

Sue Baldassano, chef atthe Natural Gourmet Insti-tute and coordinator of theCoop’s monthly cookingclasses, is a master at plan-ning. On Sundays, Sue does abig cooking session prepar-ing her greens, grains andprotein for the week. Beforeshe shops for this marathonsession, Sue checks herrefrigerator and cupboards

and makes a list. Sue recom-mends members look at thecookbook section of theCoop for inspiration andmenu ideas. Some of herfavorite books include TheFlexitarian Table by PeterBerley and The VoluptuousVegan by Myra Kornfeld.

Discipline does play a partin menu planning. To make

the system work, save theeasiest meals for midweek.Tackle trickier meals on week-ends when you’ve got time tochop heaps of vegetables orsoak meat in a marinade.Once you’ve got the mealplan set, think about yourbulk items. For example, ifyou’ve got kids, keep a run-ning tally of how many gal-lons your family consumes ina week and make sure toreplenish accordingly. Anddon’t forget the snacks. If youare watching your waistline,having a house stocked withfruit, nuts and low-fat nibblescan keep you away from thevending machines at work.

The Art of List MakingIt seems most Coop mem-

bers carry at least a basicshopping list on their visits—some take it a step further.Coop member Erik Singeruses a digital list. He entershis items into his Palm phone(very green—no paper neces-sary) using a program calledSplash Shopper (www.splash-data.com). “This is so handy,”raves Eric. Imani Larrier usu-ally totes an Excel spread-sheet. The spreadsheet wascreated by another Coopmember and has an aisle-by-

aisle inventory. “I have thatlist and I check off what I needby aisle,” says Imani.

Coop member MariaMcGrath turned her mealplanning into a science.Since Maria’s shopping forthree kids, plus adults, shesimply doesn’t have time toforget the essentials. Eachweek Maria prepares an index

card. On the plain side of theindex card, Maria jots downthe days of the week and herdinner menu. When it comesto mapping out the dinners,Maria sticks to a program:Fridays she usually has fish,Wednesday is soup night andSaturday is pizza. On thereverse side (with lines),Maria breaks the list down byaisles (to replicate Maria’slist see figure 1). Before sheadopted her list systemMaria says, “I was wanderingaround and I would alwaysforget one or two things.”

The Coop has a few onlinetools to help busy membersmap out their meals. First,there is a database of recipesonline. From Curried Tofu toVegan Rice Crispy Treats,members have contributedtheir go-to recipes to thisportion of the Coop website.In addition, there is also a

daily produce list posted tothe site. The produce list dis-plays each item’s price, whereit originated, along with thefarm’s growing practices. Ifyou’re looking for a particularproduce item—consult thelists. If your item of choice ison the list, it should be onthe shelves. This list is idealfor shoppers such as David

Latourell and RebeccaHalleran. They believe inimpulse shopping (this weekthey couldn’t resist Japaneseturnips) who can then mapout some meals around thefresh produce.

By all means, give in totemptation. When the freshwatermelons roll in, add oneof those beauties to the cart.Just remember to adjust yourallotted dessert to enjoy thisseasonal treat. But if youhave no earthly idea how touse dandelion greens andknow that you won’t have thetime or energy to look up arecipe, skip it and stick toyour original meal plan.

For savvy members whoplan ahead and embrace theCoop’s offerings, each aisle isa bit of a treasure hunt. Thetrick is to be as prepared aspossible, while also leavingroom for creativity. ■

2 � June 18, 2009 Park Slope Food Coop, Brooklyn, NY

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

Product Return PolicyThe Coop does not “exchange” items. You must return item and repurchasewhat you need. Returns of eligible items will be handled at the SecondFloor Service Desk within 30 days of purchase only when accompanied bythe PAID IN FULL receipt.

Please use the following guide to determine if an item is eligible for return:

Produce May not be returned with the exception of (fresh fruits & vegetables) coconuts, pineapples and watermelon. Even if

the claim is that the item is spoiled or that itwas purchased by mistake, produce cannot bereturned except for the three items listed above.

The produce buyer may be contacted onweekdays by members to discuss any otherclaims for credit.

Books May not be returned.

Juicers May not be returned.

Bulk items & bulk items May not be returned. Members may contact packaged by the Coop the bulk buyer to discuss any other claims for

credit.

Refrigerated items May not be returned unless spoiled before Frozen items the expiration date or within 30 days of pur

chase, whichever is sooner.

All Other Products A. Other products may be returned if they (not covered above) are spoiled or defective and the category

is not specified above

B. Other products may be returned if theyare unopened, undamaged and thereforecan be sold again.

C. Other products may not be returned ifthey are opened or unsellable, and werepurchased by mistake or not needed.

PARK SLOPE FOOD COOP

From left to right: Erik Singer; Imani Larrier and her son; Rebecca Halleran and David Latourell; and a well-prepared shopping list.

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Produce Bulk Bread Last aislespinach quinoa-1 lb. pita bread rainforest crunchacorn squash wild rice 1/2 lb. bagels luna bars

Dairy Frozen Meat Checkoutaisle

1/2 gal. low- amy’s veg pizza ground bison trash bagsfat milk; 1 qt 2% frozen waffles organic chicken hand soap

Maria McGrath’s sample shopping list

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Park Slope Food Coop, Brooklyn, NY June 18, 2009 � 3


3 � June 18, 2009 Park Slope Food Coop, Brooklyn, NYPark Slope Food Coop, Brooklyn, NY June 18, 2009 � 3

The EnvironmentalCommittee has a blog!

We’reblogging

about ouractivities at the Coop,

as well asenvironmental events

of interest at the Coopand beyond.

Find us at:http://ecokvetch.blogspot.com/

Please visit oftenfor timely news and

informationfrom the PSFCEnvironmental

Committee.

Audrey Miller-KomaroffI’m Audrey Miller-Komaroff. I currently sit on the

Board of Directors and I’m theFriday Shopping Coordinator.I’ve been a Coop membersince 1975, and I’ve happilyseen the Coop grow from 400members to its present size.

I’ve always gone where Ifelt the Coop needed me. Iwas the first cashier trainer. I

was one of the twelve people who excavated andstarted the “Garden of Union.” When the Coopexpanded Friday shopping hours, I became a squadleader on the first 8:00 a.m. shift. Feeling limitedbeing a squad leader on two squads, one for myselfand one for my husband, I asked to become the Fri-day Shopping Coordinator when the job becamevacant.

I have been a positive and cooperative memberthrough all our changes in the last 34 years. Thegeneral meetings opened my eyes to our policymaking procedures and I’ve enjoyed them. The

Coop is a very unique and successful venture that Ilove being a part of. Having served on the board forthree years, I would like to continue for anotherthree years.

I value the General Meetings and the expertiseof the General, Receiving and Office Coordinators. Iwholeheartedly believe in the cooperative spiritwhere each person gives of themselves for the ben-efit of the whole. The core beliefs of the Coop havemade it strong and prosperous. I’m sure theseshared ideals will serve it well in the future. My can-didacy is endorsed by the General Coordinators.

Candidate for Board of Directors of the Park Slope Food Coop, Inc.Two full three-year terms are open.

To vote you may use a proxy or be present at the Food Coop Annual Meeting on June 30, 2009. Every member will receive a proxy package in the mail in late May.

You will have the opportunity to meet the candidates at the Annual Meeting.

Candidate Statements:(Statements are unedited and presented in alphabetical order.)

The Role of the BoardFrom our inception in 1973 to the present, the

monthly General Meeting has been the decision-making body of the Coop. Since the Coop incor-porated in 1977, we have been legally required tohave a board of Directors.

The Bylaws of the Park Slope Food Coop state:“The portion of the Board of Directors meetingthat is devoted to receiving the advice of themembers shall be known as the General Meeting.…The members who gather to give advice to thedirectors may choose to vote in order to expresstheir support or opposition for any of the issues

that have come before the meeting.”The Board of Directors, which is required to act

legally and responsibly, conducts a vote at theend of every General Meeting on whether toaccept the advice of the members as expressed intheir vote(s) during the GM.

The Election ProcessEach year the Coop must, by law, hold an

Annual Meeting. This is the only meeting whereproxies can be used. Those members who cannotattend the Annual Meeting may be represented, ifthey wish, by a proxy.

If you submit a proxy but come to the AnnualMeeting in person, your proxy will be returned toyou when you register.

Members who have a current membership asof Saturday, June 20, 2009 are eligible to vote inthe election of Directors at the Annual Meetingeither in person or by proxy.

Proxy packets are mailed to members in mid-May. If you do not receive a packet, please callthe Membership Office or pick one up at theentrance door of the Coop. ■

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VALET BIKE PARKING HAS COME TO THE COOP!

Saturdays this summer, from 12:30 p.m.–5:30p.m., Coop members can leave their bikes with

our valet parking service, which is like a coat check for bikes. FTOP workers will

check in and watch your bike for you.

Just drop off your bike, do your shopping or your shift, and hop back on. No locks, no worries, no theft. Service operates rain or shine.

Look for us in front of the yellow wall. (Note: no bike check-in after 4:30 p.m.)

June valet parking dates: June 6, 13, 20 & 27

Valet bicycle parking atthe Coop is brought toyou by the PSFC Shop

& Cycle Committee.

09-06-18 p 01-16 6/17/09 8:07 PM Page 3

By Hayley Gorenberg

With one agendaitem withdrawnbecause its propo-

nent had pressing work on thecity government’s response toH1N1 flu, discussion of bicy-cles dominated the May 26General Meeting, focusing ontwo proposals from the Shop& Cycle Committee.

Committee membersLloyd Hicks and Steve Faustcame before the meetingwith two requests: first, tobestow permanent statusupon the “shop and cyclesquad”; and second, toauthorize a bike-related Coopmembership survey costing amaximum of $300. Both pro-posals passed with an over-whelmingly positive vote.

Hicks and Faust led intotheir proposals with a briefhistory of the work of the Shop& Cycle Committee, formed inspring 2008 as an exploratorycommittee tasked with sup-porting bicycling as sustain-able transportation for Coopshoppers.

Since its formation, thesquad has negotiated suc-cessfully with the New York

City Department of Trans-portation for five new bikeracks, installed in the vicinityof the Coop.

The squad also staffed aone-day trial of “valet” bikeparking, during which Coopworkers parked and providedsecurity for 48 bicycles whilemembers shopped at theCoop. Even without the “valet”attendance, the new rackshave been “routinely filled,”said Hicks.

The squad members setforth six specific tasks itwould accomplish in the nearfuture: (1) fill 40 FTOP work-slots for bike valet service inJune; (2) train FTOP workers ina comprehensive system forchecking in and securingvalet-parked bicycles; (3) des-ignate two squad leaders; (4)continue lobbying the Depart-ment of Transportation toincrease the number of bikeracks; (5) provide workshops

on how to properly lock bicy-cles; (6) executing a member-ship survey to assess how tobetter meet needs for Coopcyclists.

With this background, theShop and Cycle committeeasked the GM to convert itsstatus from “exploratory” to“permanent.”

Discussion ranged frombasics of security measuresto creative explorations ofwhether a fleet of pedicabsmight hover at the Coop’sdoor one day in the future.

Committee membersassured the GM that they hadadapted a tried-and-true secu-rity system devised by Trans-portation Alternatives, which

also hosts bike valet hours.The Coop’s trial valet servicehad involved asking membersfor their Coop card and dis-pensing a numbered raffle-type ticket, with the membersproviding security retaininghalf the ticket, to be matched

upon pick-up. With a nodtoward the Coop’s uniqueidentity, a vegetable or fruitwas considered as an additionto the tag at one point—though the committee mem-bers allowed they wouldprobably use standard num-bered tickets ongoing.

Staffing of a permanentShop & Cycle valet servicewould include at least fivepeople at a time, providingenough “padding” to thesquad so that even if a squadmember failed to show up,there would be extra “eyes.”Bikes would be secured in acordoned-off area, whereonly squad members couldenter. Locking of bikes would

not be required, but certainlyallowed. The proponentssuggested starting valet park-ing this summer as FTOP, andlooking toward permanentsquads.

Hicks and Faust pointedout their hope that their streetpresence, providing a staffedbike rack, might have aspillover effect to enhancesecurity of other bike racks inthe area.

They responded to ques-tions about liability, as well,noting that they were in theprocess of finalizing a dis-claimer or release to besigned by members checkingbicycles.

These basics handled, dis-cussion rose to some idealis-tic heights, with membersexploring the idea of a fleet ofpedicabs servicing membersand their groceries—eitherstaffed by other peddlingmembers or on contract witha pedicab service.

A show of hands to perma-nently authorize the commit-tee yielded what the meetingchair deemed an “extrememajority in favor,” and the GMmoved on to consider theShop & Cycle Committee’srequest to authorize anonline and in-person surveycosting a maximum of $300“to learn how to better servethe needs of the members.”

The cost estimate was pre-sented as based upon thecost of an online survey tool,

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Shop & Cycle Committee members Steve Faust (left) andLloyd Hicks (right) present two proposals.

... the squad has negotiated successfully with the New York CityDepartment of Transportation for five new bike racks, installed in

the vicinity of the Coop.



HELP US GET STARTED ANDMAKE YOUR OWN WORK SHIFT!PSFC members will receive FTOP credit in exchange for theirhelp. To receive credit, you should be a PSFC member forat least one year and have an excellent attendance record.

CREATIVE? WRITER? TALKATIVE? LAWYER? SOCIAL-BUTTERFLY? WEB-DEVELOPER?

MOREINFO

[email protected] | 718-208-4778

GENERAL MEETING REPORT

Sustainable Cycling Staffed and SurveyedAlso: New Summer Shifts, Debit Card Woes

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as well as some modestpaper-and-pen-type suppliesfor an in-person question-naire on the Coop floor, tocapture some representativesample of members whomight not have computers orotherwise did not respondonline.

The survey would explorethe general topic of trans-portation to and from theCoop, with a focus on bicy-cling. Hicks and Faust saidthe committee had developedsome questions, but wouldretool and finalize the surveyfollowing feedback from thesummer trial of valet parking.

Discussion and debatewas brief, following a falsestart in which the chair calledon a member who shrugged,and the chair realized, “Oh,he was just putting on hiscoat!”

Issues included how thecommittee would try toassure its survey was repre-sentative of Coop member-ship (Faust offered thatcurrent Shop & Cycle Com-mittee members have statis-tical background, and “we arereasonably familiar with themethodology, both the sci-ence and the art”), as well asthe question of whether the$300 cost of the survey mightbe better deployed to simplypurchase more bike racks.The response to the latterquestion was a breakdown ofthe cost and clarification ofthe source of funding foradditional bike racks: accord-ing to Faust, racks cost about$100 per space, “so we couldget maybe three more bikes

parked for 300 dollars…andat this point we’re workingwith the city, and the city ispaying for the racks, so if wefeed them good information,they can decide that theywant to buy into more bikeracks and we don’t have topay, so we get a nice multipli-er out of this.”

The chair deemed a second“extreme majority” showing ofhands to pass the motion

authorizing the survey.

New Summer Shifts; New Debit Card Company

In other Coop GM news,General Coordinator JessRobinson reported about “twothings that might have beenirritating people”: availabilityof FTOP slots, and repeatedfailures of the Coop’s debitcard system.

Robinson reported that

the Coop would add hun-dreds of additional FTOPreceiving workslots over thesummer, including 5:30-9:30a.m. shifts Monday throughFriday, and evening shiftsThursday through Saturday,as well as new shifts at 5:15a.m. receiving produce “foranyone who really likes to getup early in the morning andlift things.”

Robinson also said that

the third-party “middle per-son” between the Coop andits bank that handles debitprocessing had failed onceagain, leaving the Coop with-out debit card service onMemorial Day. Robinsonreported that the GeneralCoordinators have chosen a new, much better companyand will be replacing the oldcompany sometime this sum-mer. ■



Coop members at the MayGM voted overwhelmingly

by a show of hands insupport of bicycling as

sustainable transportationfor Coop shoppers.

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SUMMERTIME

If you plan on being away during one of your workslots, please makearrangements to have your shift covered.

One way to do it is to use the Shift Swap at www.foodcoop.com!

Your co-workers will love you for it!

But don’t forget

...and the living is easy.

your coop shift!

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out the logistics of wastemanagement and “puttingout fires.” Many of the foodsuppliers happened to besuppliers for the Park SlopeFood Coop. The Coop Coor-dinators asked purveyors andmanufacturers that do a largevolume of business with theCoop if they would like tomake an in-kind donation tohelp defray costs at the Con-ference.

“We put out a wish listbased on our menu,” Bern-stein says, “broken down intocategories—produce, meat,dairy, grains, etc., and JoeHoltz sent it out to all of hissuppliers.” It turns out suppli-

ers were only too happy todonate food to the confer-ence. It was their chance tosay thank you to a communitythat supports them and tomarket their foods to theirspecific market, namely peo-ple who make a special effortto seek locally grown andorganic food. Bernstein saysthat without the Coop Coordi-nators the conference wouldhave been a much more cost-ly, difficult project. Thanks tothe generous donations theconference only had to spend$2,000 on food, and was ableto generate over $17,000. Thatrevenue helped the BrooklynFood Conference come out in

the black when all theaccounting was done.

Bernstein was alsoresponsible for coordinatingthe “no water bottle” man-date, and managed to find abusiness that refit used

Poland Spring water bottleswith a spigot and a wire bas-ket, which is how water wassupplied for the conferenceattendees. She made surekitchen scraps were collectedafter each prep day by theBrooklyn Botanic Gardens forcompost.

According to ExecutiveChef Pistone and her SousChef Mary Placek, the bigstory of the Conferencemeals was the generosity ofspirit from the volunteers.“There were so many peopleyou could just leave with aproject and know they wouldsee it through,” says Pistone.“People were unbelievablysteady.” Bernstein agrees. “Ithought our committee, onthe whole, was unbelievable.It was a group of talented,dedicated, get-the-job-donepeople.” Bernstein hadplaced a Linewaiters’ Gazette adasking for culinary profes-sionals and then sorted outthe volunteers, figuring outwho would go where (Pistonerequested 7 volunteers pershift pre-conference, and 15volunteers per shift duringthe conference). Some volun-teers worked for FTOP creditwhile others worked just forthe cause. While Bernsteinnetted many professionalsshe also recruited enthusias-tic home cooks. No matterwhat their level of experi-ence, everyone was happy todo whatever task they wereasked. “Everyone left theiregos behind,” Pistone says.

Pistone and her teamspent a week in John Jay’scafeteria kitchen doing prepwork, pre-cutting and mixingingredients for the big day.She became adept at judginga volunteer’s skills at aglance. She recalls a mannamed Marco walking intothe kitchen. “I looked at himand it was like a light went onabove his head. Slicer man!”Pistone assigned Marco toslice turkey and cheese forsandwiches, which turnedout to be a perfect match;

Marco’s family runs a deli andis an expert slicer. All 88pounds of Applegate Farmsturkey and 43 pounds ofHawthorne Valley alpinecheese were perfectly sliced,wrapped and stacked. The

cheese, a very hard, agedvariety, is not even meant tobe sliced for sandwiches.“You never see that work,”Pistone says, but Marco didit. Later a sushi chef came inwith a $200 knife and cut veg-etables. “Everything she cutwas like a gem, and she wasso quiet and mellow.”

Volunteers typically camein for a two-to-three-hourshift and would do just onetask without ever knowingthe end result. Placek recallsa woman who spent six hourswashing dishes without com-plaint. Some people came inand did nothing but cleanand cut nearly 100 chickensinto quarter pieces. Whenvolunteers had finished cook-ing dinner Saturday nightthey took off their aprons andstarted serving food. Typical-ly in a catering operation thesanitation is done by two ofthe largest men on staff; in

the case of the Conference,this job was done by twocheerful, senior women.

The John Jay High Schoolcafeteria staff turned out to beextremely helpful as well.“They are a fabulous group of

people,” says Bernstein, “help-ful, gracious, never once saidno, always said ‘we’ll figure itout.’ ” The staff was welcomingand the kitchen was immacu-late, with excellent equip-ment. Bernstein walked in andsaid, “Oh my god, this is agreat place to work!” Pistoneagrees that the John Jay staffmade her team feel welcome.“They were unbelievably gen-erous, so curious about whatwe did. They kept asking ‘whatare you making with that’ andwanted to taste it all.”

A particular highlight of thekitchen was the hydraulic, 50-gallon capacity tilt kettle,which can be electronicallyoperated. About 25 pounds ofbeans for the lunch salad werecooked in the kettle by PeterBerley, a chef (AngelicaKitchen) and cookbook author(The Modern Vegetarian Kitchen;The Flexitarian Kitchen; Fresh FoodFast). Amy Stevenson, a recipe


What Is That? How Do I Use It?

Food Tours in the CoopWaiting, we waitin a line that traceseverything we've ever donegood and badand levels it to the nothingnessit is

All that is overand the place we're goingas smooth as the face of a lakemirroring back our reflection

We are in the waitthe non-motion

the world races around usthe moon floats upthe sun drops downand we are this one still point

a pinprick of lightin the constellation of life

Hold the lightBe steadyThis is your opportunity

to be great

The Park Slope Food CoopLining up the possibilities

by Myra Klockenbrink

Thursday June 26 (A week)10:00 a.m. to 12:30 p.m.

Monday June 29 (B week)noon to 1:00 p.m. and1:30 to0 2:30 p.m.

Friday July 10 (C week)10:00 a.m. to 2:00 p.m.

You can join in any time during a tour.

Local, Seasonal Food at the Brooklyn Food ConferenceC O N T I N U E D F R O M P A G E O N E

Kim Pistone getting ready to prepare some incrediblegoodies at the Food Conference.

Thanks to the generous donations the conference only had to spend $2,000 on food, and was able to generate over $17,000.

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7 � June 18, 2009 Park Slope Food Coop, Brooklyn, NYPark Slope Food Coop, Brooklyn, NY June 18, 2009 � 7

developer for the Food Net-work, fixed the vinaigrette forthe salad (she also made 3 gal-lons of hot fudge). Two gianttubs of bean salad were made,and every last bit of it sold. Alocal blogger (www.missginsu.

com) loved it so much shecomposed her own recipebased on the salad, much toPistone’s amusement.

Pistone, who usually doesnot cook from recipes butfrom ingredients lists, createdthe bean salad partly basedon what foods could besourced in early May. Thesalad included fiddleheadferns, grape tomatoes, grilledonions, toasted sesame oil,

tamarind, ginger and limejuice, a combination of thelocal and the no-so-local.While she usually tries tocook with local and seasonalingredients, she was amazedat how difficult it is to cook

local on such a large scale.For example, hardly any grainis grown in the New Yorkregion, just spelt and a littlebuckwheat.

Locally sourced foods arealso expensive and it was dif-ficult to find large enoughquantities. “There’s just notenough locally grown foodout there,” Pistone says. “Itwas wild. If we really had tolive on only local food our

diets would be so lim-ited. There would beno salt, no olive oil,no citrus. We wouldeat a lot of pickles.And if we were all try-ing to get our beanslocally there would bebean wars!” In somecases, the food waslocally sourced in spir-it if not literally. Pis-tone used grapetomatoes from LadyMoon Farm in Florida;since Lady Moon hasa farm in Pennsylvaniaas well, she felt likeshe was supportingthat local farm as well.

So while Placek andPistone were unable toattend any of the work-shops or lectures atthe conference, theydid get an eye-open-ing lesson in local andseasonal foods. Placekpoints out that if youwork in catering it’seasy to take the avail-ability of ingredientsfor granted. “Location

has nothing to do with what’savailable.” Even the FoodCoop supplies berries all yearround. “But don’t you remem-ber when summer tasted likepeaches and watermelon?That was so fun, and I lovedlooking forward to those fla-vors.”

Dessert posed anotherchallenge to the local andseasonal-minded. Pistonewanted to avoid apples, a fruitmost of us have had our fill ofby May, and crème brûléewould have required toomany ramekins. She settledon seasonless chocolate chipcookies for lunch and brown-

ies à la mode for dinner. Pistone may not usually

cook from recipes, but bakingis another matter. “You haveto be so much more precisewith baking.” She took herchocolate chip cookie andbrownie recipes and workedout how to increase them to300-500 servings with Placek,who is reportedly “better atthe math.” Placek laughs atthis assertion and adds,“well, I’m more linear.” EmmaBowen, a designer by profes-sion with a passion for pastrybaking, supervised much ofthe baking. In the end, theirteam created six gallons ofchocolate chip cookie dough.Three volunteers used icecream scoops to spoon thedough onto cookie sheets.The cookies baked in twodouble convection ovens,which had 12 racks each. Theyalso used a 60-pound capaci-ty mixer, a Hobart on wheels.

There were extra cookiesleft over after lunch. Pistonepicked out two attractive,young volunteers and sentthem out into the crowds tosell the remaining cookies.They sold every last one.

For the brownies, volun-

teer bakers used 25 9-ouncepackages of Scharffen Berger,donated from Fresh Direct.Meanwhile, even the icecream scoops for the brown-ies à la mode posed a logisticchallenge. It wouldn’t do forvolunteers to scoop out theice cream just as dessert wasbeing served; instead, the icecream was pre-scooped,placed on trays and stackedin the freezer. But unlike mostcommercial freezers, JohnJay’s freezers do not haveracks. Volunteers improvisedby placing cups on the traysso they could stack the traysof ice cream.

Conference attendeeswere still talking about thefood for weeks afterwards. Ifyou are curious about thesedelicious, sustainable meals,you can read the menus andfind the suppliers on the web-site (http://brooklynfoodcon-ference.org; see “donors”).Apparently an incrediblyrunny cheese made quite animpression on the dinnerguests. According to Coopcheese buyer Yuri Weber, thiswas Sprout Creek’s “Sophie,”and it’s often available at theCoop. ■


Esther Bernstein prepping food for the Food Conference.

Specialty goat cheese. Yum!

Typically in a catering operation the sanitation is done by two ofthe largest men on staff; in the case of the Conference, this job

was done by two cheerful, senior women.


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Puzzle CornerEuropean Vacation

Anagram Puzzle. Each of the following clues is an anagram for a European city. For example, “Solo,” can be rearranged to spell “Oslo.”

Puzzle Author: Janet Farrell. For answers, see page 13.

1. Solo

2. Non Old

3. Ape Rug

4. In Nave

5. More

6. Hi Soap

7. Evince

8. AvengeHasten

9. Hasten

10. Map Lore

11. Made Smart

12. Rice Milk

13. Red Bagel

14. Cherub Sat

15. Shin Like

16. Small Erie

17. Mock Sloth

18. Vital Sabra

19. Open Change

20. Real Bacon

The Ecokvetch is now on Facebook,

representing the Park Slope Food Coop’s Environmental

Committee.

09-06-18 p 01-16 6/17/09 8:07 PM Page 7

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COOP HOURS

Office Hours:Monday through Thursday

8:00 a.m. to 8:30 p.m.Friday & Saturday

8:00 a.m. to 5:00 p.m.Shopping Hours:

Monday–Friday8:00 a.m. to 10:00* p.m.

Saturday6:00 a.m. to 10:00* p.m.

Sunday6:00 a.m. to 7:30* p.m.

*Shoppers must be on a checkout line 15 minutes after closing time.

Childcare Hours:Monday through Sunday

8:00 a.m. to 8:45 p.m.Telephone:

718-622-0560Web address:

www.foodcoop.com

This Issue Prepared By:Coordinating Editors: Stephanie Golden

Erik LewisEditor (development): Wally Konrad

Tom MooreReporters: Hayley Gorenberg

Nicole FelicianoAdriana Velez

Art Director (development): Mike MirandaIllustrators: Rod Morrison

Cathy WassylenkoPhotographers: Lisa Cohen

Ingrid CussonKevin Ryan

Traffic Manager: Monona YinText Converters: Joanne Guralnick

Andrew Rathbun Proofreader: Susan BrodlieThumbnails: Rose UnesPhotoshop: Adam Segal

Preproduction: Susan LouieArt Director (production): Doug Popovich

Desktop Publishing: Lee Schere Gabrielle NapolitanoMaxwell Taylor

Editor (production): Lynn GoodmanFinal Proofreader: Teresa Theophano

Index: Len Neufeld

P L A S T I C S

RECY

LING

Monthly on the...Last Sunday

June 2810:00 a.m.–2:00 p.m.

Second SaturdayJuly 11

10:00 a.m.–2:00 p.m.Third Thursday

July 167:00 p.m.–9:00 p.m.

On the sidewalk in front of the receivingarea at the Coop.

What plastics do we accept?Until further notice:

• #1 and #6 type non-bottle shaped contain-ers, transparent only, labels ok

• Plastic film and bubble wrap, transparentonly, no colored or opaque, no labels

• #5 plastic cups, tubs, and specificallymarked caps and lids, very clean and dry(discard any with paper labels, or cut off)

•NOTE: We are no longer accepting #2 or #4 type plastics.

PLASTIC MUST BE COMPLETELY CLEAN & DRY

We close up promptly. Please arrive 15 minutes prior to the

collection end time to allow for inspection andsorting of your plastic.

The Linewaiters’ Gazette is published biweekly by the Park Slope Food Coop, Inc., 782 Union Street, Brooklyn,New York 11215.

Opinions expressed here may be solely the views ofthe writer. The Gazette will not knowingly publish articlesthat are racist, sexist, or otherwise discriminatory.

The Gazette welcomes Coop-related articles, andletters from members.

SUBMISSION GUIDELINES

All submissions MUST include author’s name andphone number and conform to the followingguidelines. Editors will reject letters and articlesthat are illegible or too long. Submission deadlinesappear in the Coop Calendar opposite.

Letters: Maximum 500 words. All letters will beprinted if they conform to the guidelines above.The Anonymity and Fairness policies appear onthe letters page in most issues.

Voluntary Articles: Maximum 750 words. Pleasenote that member-submitted articles, unlike letters,can be edited for content and style by editors.Editors will reject articles that are essentially justadvertisements for member businesses and services.

Committee Reports: Maximum 1,000 words. Likemember-submitted articles, committee reports canbe edited for content and style by editors.

Submissions on Paper: Typed or very legiblyhandwritten and placed in the wallpocket labeled"Editor" on the second floor at the base of the ramp.

Submissions on Disk & by Email: We welcomedigital submissions. Drop disks in the wallpocketdescribed above. The email address forsubmissions is [email protected] of your submissions will be acknowledgedon the deadline day.

Classified & Display Ads: Ads may only be placedby and on behalf of Coop members. Classified adsare prepaid at $15 per insertion, business card ads at$30. (Ads in the “Merchandise–Non-commercial”category are free.) All ads must be written on asubmission form (available in a wallpocket on thefirst floor near the elevator). Classified ads may beup to 315 characters and spaces. Display ads mustbe camera-ready and business card size (2"x3.5").

Printed by: New Media Printing, Bethpage, NY.

FridayJune 198:00 p.m.

A monthly musical fundraising partnership of

the Park Slope Food Coop and

the Brooklyn Society for Ethical Culture

53 Prospect Park West [at 2nd Street] • $10 • 8:00 p.m. [doors open at 7:45]Performers are Park Slope Food Coop members and receive Coop workslot credit.

Booking: Bev Grant, 718-788-3741

Saxophonist and Clarinetist Janelle Reichman has performedwith Doc Severinsen, the DIVA Jazz Orchestra, the Chico O’Farrill Jazz

Orchestra, Anne Hampton Callaway and Nnenna Freelon, among others. Janelleattended the esteemed Henry Mancini Institute in 2003 and 2004, where she

performed Vince Mendoza’s Miracle Child for solo tenor saxophone andorchestra. Janelle has studied with Dick Oatts, Steve Wilson and Bob Mintzer,who calls Janelle “a joy to listen to.” Janelle will be performing jazz standards

and originals with a trio of musicians to be announced.

Eric Alabaster and Anjana Roy—Tabla & Sitar duetSitarist Anjana Roy from Delhi, India studied with Shri Rebati R. Debnath, a disciple of Allauddin Khan. She received her Masters in music in Jaipur,Rajasthan. Drummer, composer, educator and tabla player Eric Alabaster hasperformed thoughout New England, the Caribbean, Europe and Pakistan. He’s worked with artists such as trombonist Roswell Rudd, guitarist MarkRibot, South Asian artists Muni Begum and Fidah Hussain.

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A l l A b o u t t h eG e n e r a l M e e t i n g

Attend a GMand Receive Work Credit

Since the Coop’s inception in 1973, the GeneralMeeting has been our decision-making body. At theGeneral Meeting (GM) members gather to makedecisions and set Coop policy. The General-Meeting-for-workslot-credit program was created to increaseparticipation in the Coop’s decision-making process.

Following is an outline of the program. For full details, seethe instruction sheets by the sign-up board.

• Advance Sign-up required:To be eligible for workslot credit, you must add your

name to the sign-up sheet in the elevator lobby. Some restrictions to this program do apply. Please see

below for details.

• Two GM attendance credits per year:Each member may take advantage of the GM-for-

workslot-credit program two times per calendar year.

• Certain Squads not eligible:Eligible: Shopping, Receiving/ Stocking, Food

Processing, Office, Maintenance, Inventory, Construction,and FTOP committees. (Some Committees are omittedbecause covering absent members is too difficult.)

• Attend the entire GM:In order to earn workslot credit you must be present

for the entire meeting.

• Childcare can be provided at GMs:Please notify an Office Coordinator in the Membership

Office at least one week prior to the meeting date.

• Signing in at the Meeting: 1. After the meeting the Chair will provide the

Workslot Credit Attendance Sheet.2.Please also sign in the attendance book that is

passed around during the meeting.

• Being Absent from the GM:It is possible to cancel without penalty. We do ask that

you remove your name if you know cannot attend. Pleasedo not call the Membership Office with GM cancellations.

Park Slope Food CoopMission Statement

The Park Slope Food Coop is a mem-ber-owned and operated food store—analternative to commercial profit-orientedbusiness. As members, we contribute ourlabor: working together builds trustthrough cooperation and teamwork andenables us to keep prices as low as possi-ble within the context of our values andprinciples. Only members may shop, andwe share responsibilities and benefitsequally. We strive to be a responsible andethical employer and neighbor. We are abuying agent for our members and not aselling agent for any industry. We are a partof and support the cooperative movement.We offer a diversity of products with anemphasis on organic, minimally pro-cessed and healthful foods. We seek toavoid products that depend on theexploitation of others. We support non-toxic, sustainable agriculture. We respectthe environment. We strive to reduce theimpact of our lifestyles on the world weshare with other species and future genera-tions. We prefer to buy from local, earth-friendly producers. We recycle. We try tolead by example, educating ourselves andothers about health and nutrition, coopera-tion and the environment. We are com-mitted to diversity and equality. Weoppose discrimination in any form. Westrive to make the Coop welcoming andaccessible to all and to respect the opin-ions, needs and concerns of every member.

Bathroom CleaningWeekdays, 12 p.m.Work with a partner to deep clean the Coop’sbathrooms. Tasks include scrubbing floor tiles,cleaning toilets, mopping floors and stockingthe bathrooms. You will work with only naturalcleaning products. This job is perfect for mem-bers who like to clean and are conscientiousabout doing a thorough job.

LaundryMonday or Saturday, 8:30 to 10:30 p.m.You will load laundry into dryer, fold it and redis-tribute it around the Coop. While the laundry iswashing/drying, you will clean toys in the child-care room. Please contact Annette or Jana in theMembership Office for further information.

Kitchen CleaningWednesday, 8:00 to 10:00 a.m.Deep clean all three kitchens in the Coop:childcare, meeting room and staff room. Youwill work independently to clean countertops,cabinets, drawers, kitchen equipment, sinksand refrigerators. Must be reliable as you arethe only person coming to do this job on yourday. Please speak to Adriana in theMembership Office, Monday to Thursday, 8:00a.m. to 2:00 p.m. if you are interested.

Refrigerator CleaningWednesday, 9:00 to 11:00 a.m.This position requires a desire to do physicalwork, enjoy cleaning, and organize refrigera-tors. You will thoroughly clean the refrigerator,

removing all movable parts and cleaning them,label food items, and discard old or out-of-date products.

Office CloseThursday, 8:30 to 11:00 p.m.Responsible for adding attendance pages in upto nine attendance books and confirming thelocation of attendance cards for members onthese shifts. Must also confirm each worker’swork status and annotate the attendancepages accordingly. If you like to work indepen-dently and have good attention to detail, thisworkslot might be for you. You will be trainedfor this job on your first shift. Make sure toarrive by 8:30 p.m. on your first scheduled day.

Our Governing Structure From our inception in 1973 to the present, the openmonthly General Meetings have been at the center of theCoop’s decision-making process. Since the Coop incor-porated in 1977, we have been legally required to have aBoard of Directors. The Coop continued the tradition ofGeneral Meetings by requiring the Board to have openmeetings and to receive the advice of the members atGeneral Meetings. The Board of Directors, which isrequired to act legally and responsibly, has approvedalmost every General Meeting decision at the end ofevery General Meeting. Board members are elected atthe Annual Meeting in June. Copies of the Coop’s bylawsare available at the Coop Community Corner and atevery General Meeting.

Next Meeting: Tuesday, June 30, 7:00 p.m.The General Meeting is held on the last Tuesday of eachmonth.

Location The Temple House of Congregation Beth Elohim(Garfield Temple), 274 Garfield Place.

How to Place an Item on the AgendaIf you have something you’d like discussed at a GeneralMeeting, please complete a submission form for theAgenda Committee. Forms are available in the rack nearthe Coop Community Corner bulletin board and atGeneral Meetings. Instructions and helpful informationon how to submit an item appear on the submissionform. The Agenda Committee meets on the first Tuesdayof each month to plan the agenda for the GM held on thelast Tuesday of the month. If you have a question, pleasecall Ellen Weinstat in the office.

Meeting FormatWarm Up (7:00 p.m.) • Meet the Coordinators • Enjoy some Coop snacks • Submit Open Forum items • Explore meeting literatureOpen Forum (7:15 p.m.) Open Forum is a time formembers to bring brief items to the General Meeting. Ifan item is more than brief, it can be submitted to theAgenda Committee as an item for a future GM.Reports (7:30 p.m.) • Financial Report • Coordinators’Report • Committee ReportsAgenda (8:00 p.m.)• The agenda is posted at the Coop Community Cornerand may also appear elsewhere in this issue.Wrap Up (9:30-9:45) (unless there is a vote to extendthe meeting) • Meeting evaluation • Board of Directorsvote • Announcements, etc.

C O O P CA L E N D A RNew Member OrientationsAttending an Orientation is the first step towardCoop membership. Pre-registration is required forall of the four weekly New Member Orientations. To pre-register, visit www.foodcoop.com or contactthe Membership Office. Visit in person or call 718-622-0560 during office hours.

Have questions about Orientation? Please visitwww.foodcoop.com and look at the “Join the Coop”page for answers to frequently asked questions.

The Coop on the Internetwww.foodcoop.com

The Coop on Cable TVInside the Park Slope Food CoopFRIDAYS 2:30 p.m. with a replay at 10:30 p.m. Channels: 56 (TimeWarner), 69 (CableVision).

General Meeting InfoTUE, JUNE 30ANNUAL and GENERAL MEETING: 7:00 p.m.

TUE, JUL 8AGENDA SUBMISSIONS: 8:00 p.m. Submissions will be considered for the July 28General Meeting.

Gazette DeadlinesLETTERS & VOLUNTARY ARTICLES:

Jul 2 issue: 7:00 p.m., Mon, Jun 22Jul 16 issue: 7:00 p.m., Mon, Jul 6

CLASSIFIED ADS DEADLINE:Jul 2 issue: 7:00 p.m., Wed, Jun 24Jul 16 issue: 7:00 p.m., Wed, Jul 8

C O N T I N U E D O N P A G E 1 4



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Adult Clothing & Costume Jewelry Exchange

The season is changing, and this is your opportunity to trade gently used and beautifulclothes and costume jewelry that you no longer wear with other Coop members. Do notleave clothing or jewelry in the Coop before the hours of the exchange. Bring up to 15items only. Unchosen items will be donated to a local shelter.

Sugar BluesAre you constantly craving sweets and want to understand why? Join Aja Davis, holistichealth counselor, to learn how to change your relationship with sugar forever. You willdiscuss how to understand where those sugar cravings come from and how to reduceand eliminate them naturally.

Screening of Blue Gold—Global Water Wars

The award-winning, 90-minute documentary Blue Gold—Global Water Wars addresseshow corporate giants, private investors and corrupt governments vie for control ofour dwindling fresh water supply. Presenter and Coop member Henry Rock has beena passionate advocate of innovative technological solutions to water, energy andhabitat issues.

Food Drive to Benefit CHIPS Soup Kitchen

CHIPS Soup Kitchen, located at 4th Ave. and Sackett St., is the recipient of much ofour edible but unsaleable perishable food. They also need donations of nonperishablefoods. This food will go to CHIPS to help them feed people in the neighborhood whoare in need of a nutritious meal. Consider contributing nonperishable foods and com-mercially packaged foods; canned fish; canned fruits and vegetables; pasta sauce;pasta; pre-packaged rice; pre-packaged beans; canned beans; canned soups; Parmalatmilk; dry milk; peanut butter; or boxed raisins. Give donations to the collection tableoutside the Coop.

Relationship Health Check:Get Off Life Support

The quality of your relationships affects your life in many ways. It is easy to interactwith hundreds of people each week, yet have no deep, satisfying relationships. Comeexplore how to combat urban isolation and relationship frustration! Coop member KarenD. Bowser is a graduate of Yale University and a certified Five O’Clock Club CareerCoach.

Boogie Down with Nia!Nia Technique is a fusion of nine movement forms drawn from dance, martial arts andhealing arts. In this workshop, you will learn simple movements that lead to powerfulphysical fitness, healing and personal transformation. No experience necessary. Pleasewear comfortable clothes. Coop members Jim Williams and Kristin DeGroat are certifiedNia instructors with classes throughout Brooklyn.

Greening and Cleaning Your Home!

In this workshop, we will identify common household items that can reduce your indoorair quality, and discuss ways to improve the air in your home. In addition, you will learnsimple recipes for making homemade green cleaning products! Coop member Sarah Julighas been working as a freelance ecological housekeeper and home organizer since 2005.

Building Your PersonalFinancial Recovery Plan

Will I have enough money for my retirement and personal dreams? Where’s the bestplace for me to invest now? Learn how to design your plan, implement it and monitoryour progress. Imre Kovacs, a Coop member since 1993, shares his experience in help-ing individuals and families meet their financial goals.

PSFC JUNE Annual andGeneral Meeting

The Annual Meeting begins at 7:00 p.m. followed by the GM. Meeting location:Congregation Beth Elohim Social Hall (Garfield Temple), 274 Garfield Pl. at Eighth Ave.

Annual Meeting Agenda:

Item #1: The audited financial report for the year ended Feb. 1, 2009

Report & Vote: Following a presentation by our outside auditor, Jennifer Rambarran ofCornick, Garber & Sandler, LLP, members will have the opportunity to pose questions toher. Members will then vote whether to accept the audited statement.

Item #2: Board of Directors election

Election: One candidate met the March deadline for this election.

General Meeting Agenda:

Item #1: Renewing the Services of the Auditor

Proposal: “To retain the services of Cornick, Garber & Sandler, LLP, to perform an auditof the Coop for the fiscal year ending January 31, 2010.”

— submitted by the General Coordinators

Item #2: Election of Officers

Election: Following the election of members to the Board of Directors at the AnnualMeeting, we must elect officers of the corporation at the General Meeting—president,vice president, secretary and treasurer.

[PSFC Bylaws: “Article IV, Officers: §2. Officers shall be elected by the Board ofDirectors of the corporation at the meeting held in the month of June. §3. The Presidentand Vice-President shall be, at the time of election, directors of the corporation.”]

Agenda Committee MeetingThe committee reviews pending agenda items and creates the

agenda for this month’s General Meeting. Drop by and talk withcommittee members face-to-face between 8 and 8:15 p.m.Before submitting an item, read “How to Develop an Agenda

Item for the General Meeting” and fill out the General Meeting Agenda ItemSubmission Form, both available from the Membership Office. The next GeneralMeeting will be held on Tuesday, July 28, 7 p.m., at Congregation Beth Elohim SocialHall (Garfield Temple), 274 Garfield Place at Eighth Avenue.

Digest This!Did you know that a restaurant cheeseburger eaten the right way will provide more nutri-ents than a raw organic salad eaten the wrong way? This workshop will teach you thebest tips of the major Eastern and Western nutritional philosophies to get the most fromthe foods you eat with an understanding of your busy lifestyle. Coop member KimberlyRussell holds a Masters in Health and Healing as a Certified Nutritional Counselor.

Moving Your Business ForwardIn a Stuck Economy

When times get tough it’s easy to get stuck. If you own your own business, getting stuckand procrastinating on important decisions and projects can be devastating. The goodnews is that there are ways of moving your business forward by refocusing on your corebusiness principles. Join procrastination coach Renate Reimann and small business man-agement consultant Alan Siege to develop your plan out of frustration and into action.

jul 11sat 3 pm

jul 11sat 11 am

jul 7tue 7 pm

jun 30tue 7 pm

jun 30tue 7 pm

jun 28sun 12 pm

jun 27sat 4 pm

jun 27sat 1 pm

jun 27-28sat-sun 9 am–7 pm

jun 20sat 7 pm

jun 20sat 3 pm

jun 20sat 10 am–2 pm

09-06-18 p 01-16 6/17/09 8:07 PM Page 10


For more information on these and other events, visit the Coop’s website: foodcoop.comAll events take place at the Park Slope Food Coop unless otherwise noted. Nonmembers are welcome to attend workshops.

Views expressed by the presenter do not necessarily represent the Park Slope Food Coop.

Bowenwork

For High School Students and Their Parents:Help with the College Application Process

How to Create a Budget

PSFC AUGUST General Meeting

Grants for Jazz

Agenda Committee Meeting

Food Class

Film Night

Getting To Yes

Intuitive Parentingsep 12

sep 5

sep 4

sep 3

sep 1

aug 25

aug 25

aug 14

aug 9

aug 8


Gas Is So 20th Century!Help form the Park Slope Ethanol Coop. Michael Winks and Kevin Burget are forming acommunity-based renewable energy coop with the goal of using locally made ethanolto power our vehicles and even heat our homes. Find out more. Come to a screening ofDavid Blume’s Alcohol Can Be a Gas!

Sustainable Stress ReductionLearn strategies and solutions to reduce stress, guilt, fear and anxiety. Find authenticmethods to navigate life transitions and challenges by integrating all aspects of life(work, family, finances, emotions, body and thoughts). Coop member Jennifer Edwards,MFA, RYT, has 10 years experience in stress reduction and related fields. She hasworked with institutions including Columbia University Medical Center, New YorkUniversity, Cancer Care and the American Heart Association.

Still more Park Slope Food Coop events ➠

Nutrition Response TestingJoin us for a look at Nutrition Response Testing. Diane Paxton, MS, LAc, will explainhow NRT can identify the underlying reason your body is creating symptoms and helpyou design a personalized clinical nutrition program to have you looking and feelingbetter than you have in years.

Self-Healing andEmpowerment Workshop

Coop member Glenda Springer provides tools that you can use to improve your everydaylives, using: crystals for meditation and healing; visualization techniques; stress man-agement techniques; how to release emotional baggage; and meditative movement anddance techniques. Please wear comfortable clothes.

Building a CohousingCommunity in Brooklyn

“Cohousing” refers to a collaboratively designed community with private unitsaround shared space that includes a commitment by members to making majordecisions by a process of consensus. Our project is the first of its kind in New YorkCity and will include 30 households. Please join us for a discussion. Coop memberAlex Marshall is a writer on urban planning issues and founding member of BrooklynCohousing.

PSFC JULY General MeetingMeeting Agenda to be announced. For information on how to place an item on theAgenda, please see the center pages of the Linewaiters’ Gazette. The AgendaCommittee minutes and the status of pending agenda items are available in the Coopoffice and at all General Meetings. Meeting location: Congregation Beth Elohim SocialHall (Garfield Temple), 274 Garfield Place at Eighth Avenue.

What Is Dyslexia?And How Is It Treated?

Hear about a multisensory method for treating dyslexia. Although dyslexia is a lan-guage-based deficit, a multisensory technique developed by Orton-Gillingham usesvisual, auditory and kinesthetic methods for an effective solution. Coop member HelenWintrob, Ph.D, is a licensed psychologist and certified school psychologist.

Blood DriveFact: Less than 3% of the population donates blood, and 90%will use blood some time in their life. Presented in cooperationwith New York Methodist Hospital. For further informationabout blood donation, call 718-780-3644.

Family Music WorkshopThe Flying Teapot: Music for Kids, with Joanne Riel. Join us for this magical class thatwill nurture your child’s unique expression. Songs just happen when grownups and chil-dren come together to make music. Joanne, a Coop member, has been engaging childrenand parents in the community for many years, with her unique and spontaneous style.

Agenda Committee MeetingThe committee reviews pending agenda items and creates the

agenda for this month’s General Meeting. Drop by and talk withcommittee members face-to-face between 8 and 8:15 p.m.Before submitting an item, read “How to Develop an Agenda

Item for the General Meeting” and fill out the General Meeting Agenda ItemSubmission Form, both available from the Membership Office. The next GeneralMeeting will be held on Tuesday, August 25, 7 p.m., at Congregation Beth ElohimSocial Hall (Garfield Temple), 274 Garfield Place at Eighth Avenue.

aug 4tue 7 pm

aug 2sun 12 pm

jul 30-aug 1thu 3-8 pm

fri 11 am–6 pmsat 11 am–6 pm

jul 28tue 7:30 pm

jul 28tue 7 pm

jul 26sun 12 pm

jul 25sat 1 pm

jul 25sat 10 am

jul 19sun 12 pm

jul 17fri 7:30 pm

09-06-18 p 01-16 6/17/09 8:07 PM Page 11


Interested in Engaging Coop Work?Disciplinary Committee Seeks NEW Members

Some of our work includes:• Investigating allegations of misbehavior by members, such as failing toreport for or to complete shifts, bringing in non-members to shop, shop-ping while suspended, stealing, using racist, sexist, homophobic or nastylanguage against other Coop members and staff, etc.• Participating in disciplinary hearings• Mediating disputes between Coop members• Engaging in problem-solving and policy issues related to the DC’s work

We recognize the importance of various points of view when consider-ing cases brought to us. WE ARE SEEKING A CANDIDATE POOL THATREFLECTS THE DIVERSITY OF THE COOP’S MEMBERSHIP.

Requirements for Candidates:• Coop members for at least a year & have good attendance records• attend an evening meeting approximately every six weeks.

Candidates with experience in writing, investigation, conflict-resolution,or mental health professionals encouraged to apply. Use of a computerand email is essential.

Interested? Please call Jeff: 718-636-3880

The DC is seeking newmembers to work with us on making the Coop thebest place it can be for everyone.

Being a DC member offers the opportunity to be involved in impor-tant, interesting and challenging work. We contribute more time thanregular monthly shift (much of it is done from home via phone & e-mail.We are seeking members prepared to make a substantial and consistentcommitment to the Coop (you will get credit for overtime hours)

If you are good at:Communicating • Problem solving • Dealing withdifficult situations • Investigating We need you!

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Puzzle Answers1. Oslo2. London3. Prague4. Vienna5. Rome6. Sophia7. Venice

8. Geneva9. Athens10.Palermo11. Amsterdam12. Limerick13. Belgrade14. Bucharest

15. Helsinki16. Marseille17. Stockholm18. Bratislava19. Copenhagen20. Barcelona

The Fun Committee Needs You!The Fun Committee is looking for an enthusiastic member

who has experience and expertise in “alternate outreach”—21st-century style—to inform our membership and community of our committee's upcoming events.

We want to increase attendance and participation at ourevents by creating an online presence on sites like Facebook.

Recent Fun Committee events include Poker Night, Game Night, Pub Night, Valentine Card-Making workshop,

Adult Variety Show and the Food Conference.

All interested members, please e-mail Len Heisler [email protected].

The newestissue of

CommunityTies

is here!This is the long-awaiteddirectory of neighbor-hood merchants offer-ing exclusive discountsto Park Slope FoodCoop members.

See www.foodcoop.comfor the latest issue ofthis invaluable refer-ence. Printed copies areavailable throughoutthe Coop. Get ready toenjoy your discountsthis summer!

In every issue:Advertising &

promotionAntiquesApparelArt galleryBeauty salonBed & breakfastBooksBusiness coachingCar rentalCareer counselingChildrenClassesCleaning servicesComputer caféComputer servicesCosmeticsCounselingDanceDentistDesignDry cleaningExterminationFinancial servicesFood & restaurantsFurnitureGym/trainersHealing artsHealth & beautyHealth productsHealth servicesManagementMaternity/infant/nursingMediationMuseumOrganizingParties & entertainingPhotographySolar energySpecialtySports & sporting goodsUsed furnitureVideo servicesWeb designWriting/editing

Help New Members Feel LikeRoyalty!

The Orientation Committee has no openingsat the moment, but we need members who aretrained and ready to step in when a vacancyoccurs.We are looking for energetic people with a teach-ing or training background who can work Sundayafternoons, Monday or Wednesday evenings, orWednesday mornings. Orienters lead sessionsevery six weeks, and on the week midwaybetween sessions you must be available asbackup for emergency coverage. Only Coopmembers with at least two years of member-ship will be considered.Workslot credit will be given for training ses-sions. An annual meeting of the OrientationCommittee is part of the work requirement. We are especially interested in members whospeak fluent Spanish or Russian. For more infor-mation, contact the Membership Office or write tokaren_mancuso @psfc.coop.

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stage of its development.

We are looking to conduct an extensive market researcheffort over the next several months. The response to our first survey last year was extremely positive, but weneed someone with marketing experience to take usfurther. Please consider cooperating with us (and ofcourse getting FTOP credit along the way).

For more information or questions, [email protected].

09-06-18 p 01-16 6/17/09 8:07 PM Page 12


LONG LINES!

TO THE EDITOR:This is a response to Lynn Armen-

trout’s ideas about reducing too longlines. It’s a good idea about managingthe long shopping lines better, butthat does not help the overcrowdingin general. There are just too manypeople shopping at all times, except 6 a.m. weekends. It has become quiteunpleasant to maneuver around thespace with too many carts and thecarts used for re-stocking, which takeup a lot of space. Sometimes, I haveto go backwards in an aisle andapproach the shelf I aimed for fromthe other side, because the aisleahead is completely blocked. I don’tsee why there couldn’t be a cap onadditional members for a few months.

Sincerely,Ingrid Cusson

OVERCROWDING

TO THE EDITOR:One possibility to alleviate over-

crowding in the basement is to movecertain kinds of items to a facility,warehouse, within a short distancefrom the coop.

A work committee could beassigned to a “cargo” van to shuttlebetween the Coop and the warehouseseveral times each day. Adding a fewthousand square feet to the Coopmay ease some of the congestion inthe basement.

Also, extending Coop hours tomidnight and starting a 4:30 a.m. shiftmay also be of some assistance.

Kevin Cunneen

LULLABY(sung slowly to “Frere Jacques”)

My sweet pumpkin,My sweet pumpkin,Fast asleep,Fast asleep?Sometimes sleep comes slowly,Sometimes sleep comes slowly,Creep by creep,Creep by creep.Are you dreaming,Are you dreaming,Red balloons,Red balloons?Pleasant things await you,Pleasant things await you,Toys and tunes,Toys and tunes.Now you’re nodding,Now you’re nodding,Can you hear,Can you hear?Mom and Dad beside you,Mom and Dad beside you,Everywhere,Everywhere.

Leon Freilich

STUDYING THE COOP

DEAR MEMBERS,The 5th International Principle of

Cooperation states in part that coop-eratives… ”inform the general pub-lic—particularly young people andopinion leaders—about the nature ofbenefits of cooperation.”

In keeping with this principle wehave for many years now cooperatedwith both classes of students and indi-vidual students doing research or pro-jects. Below is a note from a student inAustria who will be studying our coopand she would appreciate the opportu-nity to interview several members. Ifyou can do this please contact her atthe e-mail address she provides below.

In cooperation,Joe Holtz, General Coordinator

LOOKING FORINTERVIEW PARTNERS

My name is Johanna Trausner, I am astudent of social and cultural anthro-pology at the University of Vienna and Iam writing my master thesis about thePark Slope Food Coop.

My main fields of interest are “Whois joining the Coop?” “What are themain reasons for joining the Coop.” Inorder to answer these questions I amcompiling a questionnaire (beingavailable in the internet at the end ofJuly, web address is going to be avail-able in the Linewaiters’ Gazette then) andam hoping to conduct around 15 in-depth interviews with Coop members.

Therefore I would like to ask ifsomeone would have the time(around 20-30 min) for an interviewduring my stay in New York from the28th of June to the 8th of July.

I would be very happy if someonecould find the time to talk to me! Tomake an appointment just send mean email at [email protected]. Iwould greatly appreciate it!

With best regardsJohanna Trausner

NATURAL GAS

DEAR FELLOW MEMBERS,Did you read Adriana Velez’s article

in the April 23, 2009 Gazette, “CoopHosts Forum on Protecting New YorkCity’s Watershed?” If not, this can beviewed online in the Gazette archivesection of our website www.food-coop.com. The article is about theMarch 21 event sponsored by ourEnvironmental Committee to spreadthe news concerning a HUGE environ-mental disaster pending that willdirectly affect you, me and every otherbeing in New York City.

What is happening is that naturalgas companies intend to drill in theCatskills, which is the location of thewatershed where NYC gets its water.As soon as they get the go-ahead fromthe New York State Department ofEnvironmental Conservation, these

companies plan on trucking in or otherwise taking from local springsbillions of gallons of water. They aregoing to add toxic chemicals to thatwater and then shoot that mixture amile into the ground, using a methodcalled hydro-fracturing, in order to getat the gas. At the end of the process,companies such as Chesapeake Energyhope to reap a big profit and leave itto the taxpayers to bear the expenseof dealing with the incredible pollu-tion of the air, earth and water thatwill be the result of their activities.

The companies have already leasedup land in the Catskills and their lob-byists are visiting our legislatorsdaily. Meanwhile, very few people inNYC even know that the source of ourwater is the Catskills, let alone haveany awareness of the drilling threat.

The Sierra Club will be organizingfuture meetings and panel discus-sions around NYC to spread aware-ness and gather support for efforts bysome to stop the drilling. Anybodycan go to a meeting and hear muchmore detailed information about thisissue. I hope this letter will encourageyou to send an email to Carolyn Zolasof the Sierra Club, who can bereached at [email protected], andlet her know that you would like toreceive notices about upcomingmeetings on this issue.

This disaster can be stopped by youand me and others, if we take action.

Sincerely, Elizabeth Tobier

FOUND HAIKUGood food. Great prices.The second floor service desk.Membership office.

Yigal Rechtman

HOUSING HELP!

DEAR COOP MEMBERS:I am writing on behalf of two fami-

lies that I work with that are in need ofhousing.

They are political refugees fromBhutan, have spent the last 17 yearsin a refugee camp in Nepal, and haverecently settled in New York throughthe intervention of the InternationalRescue Committee (IRC). The familiesconsist of 9 and 6 members.

Ideally they would like to be next toor close to each other. At this timethey are unable to remain in their cur-rent housing and the IRC has not yetfound an alternative.

I thought I might reach out to theCoop community to see if anyone hasrental space or knowledge of reason-ably priced housing in Brooklyn orQueens. Any ideas would be greatlyappreciated. I can provide furtherdetails and receive suggestionsthrough e-mail at [email protected].

These families would make won-derful tenants and are truly specialpeople. Thank you.

Julie Zellat

LETTERS POLICY

We welcome letters from members.Submission deadlines appear in theCoop Calendar. All letters will beprinted if they conform to the pub-lished guidelines. We will not know-ingly publish articles which are racist,sexist or otherwise discriminatory

The maximum length for letters is500 words. Letters must include yourname and phone number and betyped or very legibly handwritten. Edi-tors will reject letters that are illegibleor too long.

You may submit on paper, typed orvery legibly handwritten, or via emailto [email protected] oron disk.

AnonymityUnattributed letters will not be

published unless the Gazette knowsthe identity of the writer, and there-fore must be signed when submitted(giving phone number). Such letterswill be published only where a reasonis given to the editor as to why publicidentification of the writer wouldimpose an unfair burden of embar-rassment or difficulty. Such lettersmust relate to Coop issues and avoidany non-constructive, non-coopera-tive language.

FairnessIn order to provide fair, comprehen-sive, factual coverage:

1. The Gazette will not publishhearsay—that is, allegations notbased on the author's first-handobservation.

2. Nor will we publish accusationsthat are not specific or are not sub-stantiated by factual assertions.

3. Copies of submissions that makesubstantive accusations against spe-cific individuals will be given to thosepersons to enable them to write aresponse, and both submissions andresponse will be published simultane-ously. This means that the originalsubmission may not appear until theissue after the one for which it wassubmitted.

The above applies to both articlesand letters. The only exceptions willbe articles by Gazette reporters whichwill be required to include theresponse within the article itself.

RespectLetters must not be personally

derogatory or insulting, even whenstrongly criticizing an individualmember's actions. Letter writers mustrefer to other people with respect,refrain from calling someone by anickname that the person never useshimself or herself, and refrain fromcomparing other people to odious fig-ures like Hitler or Idi Amin.


09-06-18 p 01-16 6/17/09 8:07 PM Page 13

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Classified advertising in the Linewaiters’ Gazette is available only to Coop members. Publication does not imply endorsement by the Coop.


BED & BREAKFAST

BROWNSTONE BROOKLYN BEDAND BREAKFAST. Victorian homeon tree-lined Prospect Heightsblock has space with semiprivatebath, AC, Cable TV & free WiFi. Fullbreakfast provided in attractivesmoke-free environment. Reason-able rates. Call David Whitbeck,718-857-6066 or e-mail [email protected]

COMMERCIAL SPACE

PROFESSIONAL OFFICES AVAIL-ABLE. Ideal for a colon therapist,psychotherapist, medical doctor,shiatsu, reiki, speech therapist,etc. Be part of a Holistic Center inthe beautiful SOHO section ofManhattan. The doctor will intro-duce all patients to you. For fur-ther information, please call212-505-5055.

HOUSINGAVAILABLE

KENSINGTON 2 BR APT. AVAIL-ABLE 7/1. 1000 Sq. Ft. spacious,bright, parquet floors, 2 blocks toProspect Park, tennis, horsebackriding, soccer & parade grounds.Top floor of a 2 story brick rowhouse. F train at Ft. Hamilton - B &Q at Church Ave. $1700 per month- No Fee call Matt at 347-451-9903.Zoned PS 130

SERVICES

EXPRESS MOVES. One flat pricefor the entire move! No deceptivehourly estimates! Careful, experi-enced mover. Everything quiltpadded. No extra charge forwardrobes and packing tape. Spe-cialist in walkups. Thousands ofsatisfied customers. Great Coopreferences. 718-670-7071

ATTORNEY—Experienced person-al injury trial lawyer representinginjured bicyclists and other acci-dent victims. Limited caseload toensure maximum compensation.

Member of NYSTLA and ATLA. Norecovery, no fee. Free consult.Manhattan office. Park Slope resi-dent. Long time PSFC member.Adam D. White. 212-577-9710.

ATTORNEY—Personal InjuryEmphasis—30 years experience inall aspects of injury law. Individualattention provided for entire case.Free phone or office consultation.Prompt, courteous communica-tions. 20-year Park Slope FoodCoop member; Park Slope resi-dent; downtown Brooklyn office.Tom Guccione, 718-596-4184, alsoat www.tguccionelaw.com.

MADISON AVENUE Hair Stylist isright around the corner from theFood Coop, so if you would like areally good haircut at a decentprice, please call Maggie at718-783-2154. I charge $60.00.

NO JOB TOO SMALL! Carpentry,tile installation and repair, paint-ing, plastering, doors hung andrepaired, shelves installed, bathregrouts, general handywork. Serv-ing Park Slope area for 19 years.Free estimates. Call Rocco:718-788-6317.

BURIED UNDER PAPER? My orga-nizing service reduces your stress,increases your efficiency andgives you more free time. Expertin home business and householdmanagement. Call Margaret Bar-ritt Organizing Service.718-857-6729.

COMPUTER HELP — Call NYGEEK GIRLS. Setup & file transfer;hardware & software issues; virus-es & pop-ups; networking; print-er/file sharing; training; backups.Home or business. Mac and PC.On-site or pick-up/drop-off. Refer-ences, reasonable rates. Long-time Coop member. 347-351-3031or [email protected].

ART CABRERA, ELECTRICIAN 30yrs. residential wiring, troubleshooting low voltage, one outletor whole house, no job too small.Fans, AC, 220 volt, lighting, outdoor work, insured, 781-965-0327.Emergency service, call646-239-5197. Founding Coop

member, born in Brooklyn, 35 yr.resident of Park Slope. #0225.Coop discounts.

HAIRCUTS HAIRCUTS HAIRCUTS.Haircolor, Highlights, Lowlights,in the convenience of your home or mine. Adults $35.00,Kids $15.00, Call Leonora,718-857-2215.

SERVICES-HEALTH

HOLISTIC DENTISTRY in Brooklyn(Midwood) & Manhattan (Soho).Dr. Stephen Goldberg providescomprehensive, family dental careusing non-mercury fillings,crowns, dentures, thorough clean-ings, minimal X-rays and non-sur-gical gum treatments. For a freeinitial exam and insurance infor-mation, call 212-505-5055.

HOLISTIC OPTOMETRY: Most eyedoctors treat patients sympto-matically by prescribing ever-increasing prescriptions. We try tofind the source of your visionproblem. Some of the symptomsthat can be treated includeheadaches, eye fatigue, computerdiscomfort, learning disabilities.Convenient Park Slope location.Dr. Jerry Wintrob, 718-789-2020.holisticeyecare.com

HOLISTIC DOCTOR in Naturopa-thy stimulates body’s naturalability to heal chronic conditions,allergy, skin, muscle, cancer sup-port with homeopathy, physical &chelation therapies, bioenergeticacupuncture, lab tests, hair analy-sis & more. Research Director. 20years exp. As Featured in AllureMagazine. Dr. Gilman212-505-1010.

HYPNOSIS SPELLS RELIEF: Doyou have problems with selfesteem & confidence? Do yousuffer from stress or pain? Areyou overweight or a compulsivesmoker? Hypnosis can help withall of this and more. I am a certi-fied hypnotherapist, practice inPark Slope & have flexible hours.Call me, Dr. Celene Krauss718-857-1262.

CLASSIFIEDS


COMMUNITY CALENDAR

SAT, JUN 20

BROOKLYN COHOUSING: ori-entation and open questionsabout soon-to-be-built projectin Windsor Terrace. 2 p.m. At theMemorial Baptist Church inWindsor Terrace, 16th St. and8th Ave. Info: www.brooklyncohousing.org.

MON, JUN 22

BROOKLYN COHOUSING: ori-entation and open questionsabout soon-to-be-built projectin Windsor Terrace. 7 p.m. At the

Belarusan Church, 401 AtlanticAve. at Bond. Info: www.brooklyncohousing.org.

MON, JUN 29

BROOKLYN COHOUSING: ori-entation and open questionsabout soon-to-be-built projectin Windsor Terrace. 7 p.m. At theBelarusan Church, 401 AtlanticAve. at Bond. Info: www.brooklyncohousing.org.

MON, JUL 27

DELEGATION TO VENEZUELA:Human Rights, Food Sovereignty& Social Change: This delegationwill explore Venezuela’s currentprocess of social & political trans-formation, in the areas of foodsovereignty, education, health-care & direct citizen participationin the political process. Activitiesinclude visits to social programs,cooperatives, community sites &media outlets; meetings withfarmers, community leaders &government officials; trips to nat-ural areas & historic sites. Info:[email protected].

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Voucher Data EntryTuesday, 7:00 to 9:45 a.m.The Coop needs detail-oriented members toenter data from voucher sheets into an Excelspreadsheet. Accuracy working with numbersand facility with Excel required. The shift mustbegin by 7:00 a.m. but you can come as early as 6:00a.m. You will need to work independently, beself-motivated and reliable. Please contactRenee St. Furcy at [email protected] or 718-622-0560 if you are interested.

Shopping Floor Set-up andCleaningMonday or Wednesday, 6:00 to 8:00 a.m.Are you an early riser with a love of cleaning andorganizing? Work under the supervision of a staffperson to set up and clean the shopping floorcheckout stations. Must like to clean, be meticu-lous, detail oriented and able to work indepen-dently. Great opportunity for someone whowants to work when the Coop is not crowded.Please contact Cynthia Pennycooke [email protected] or through theMembership Office at 718-622-0560.

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09-06-18 p 01-16 6/17/09 8:07 PM Page 14

Classified advertising in the Linewaiters’ Gazette is available only to Coop members. Publication does not imply endorsement by the Coop.

To Submit Classified or Display Ads:

Ads may be placed on behalf of Coop members only. Clas-sified ads are prepaid at $15 per insertion, business card adsat $30. (Ads in the “Merchandise– Non-commercial” categoryare free.) All ads must be written on a submission form. Clas-sified ads may be up to 315 characters and spaces. Display adsmust be camera-ready and business card size (2" x 3.5" hori-zontal).

Submission forms are available in a wallpocket near theelevator.


CLASSIFIEDS (CONTINUED)


YOU DESERVE TO FEEL BETTER.Licensed psychotherapist hasweekday evening openings. ParkSlope/Prospect Heights area.Adult individuals and couples.Call Maje Waldo LCSUR CASAC718-683-4909

VACATIONS

BUNGALOWS FOR RENT incharming cooperative summercommunity. Beautiful woodedgrounds. Olympic pool, tennis,basketball, swim & boat in lake.Near Bethel Woods PerformingArts Center. Great family vacation.Reasonable prices. Contact Mar-lene Star, [email protected],914-777-3088.

3-SEASON VACATION COTTAGESfor sale in our friendly, woodednorthern Westchester community.Pool, tennis, biking, hiking; nearHudson River and Metro North (5-minute cab ride from train).$79,000-$99,000; annual mainte-nance approx. $3,200. Cash salesonly. No dogs. 212-242-0806 [email protected].

CENTRAL MAINE. Lakefront cot-tage, secluded, roomy, fireplace,on a sandy shoreline with rowboat& canoe available. Cottage comesfully equipped in the beautifulWinthrop Lakes region. $650 perweek. Contact David Whitbeck at718-857-6066 or email inquiries [email protected].

WHAT’S FOR FREE

FREE INITIAL ORAL EXAMINA-TION in a Holistic Family Dentaloffice for all Coop members.Using a nutritional approach, Dr.Goldberg practices prEventivedentistry, with non-mercury fill-ings, thOrough cleanings andnon-surgical gum treatments.For insurance information and an appointment, please call212-505-5055.

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09-06-18 p 01-16 6/17/09 8:07 PM Page 15

THANK YOU!

Thank you to the following members for referring friends who joined the Coop in the last few weeks.

Daniel ArleinJudith B.Sara BenderNoah BerlandElizabeth BlumbergKim CarpenterSusan Choi-HausmanTed Choi-HausmanMargaret ChuLaurie Collyer

Sarita DaftaryKathryn DrummerLindsay ElliotJason EndresTagen EngelGwyneth Esty-KendallSam FullerKatherine GoldsteinLimor GorenJamie Graves

Anne HakeEnroue HalfkennyHideyoKate JohnsonJonathanSelena Juneau-VogelDeborah KarpGideon KendallJessica LeveyDinie Lowenstein

Julie MackJeffrey MandelbaumMattPatti McCabeGuy McFarlandNat MeysenburgEmily MillerHillary MillerGrace MitchellKrisse Nagy

New York MagazinePark Slope ReaderPeteRachel PorterQueen AfuaLynn RakosKeith RomerNancy RomerShannon S.Josie Saldana

Lilian S.Adrienne SaleLaura SchalchliRobert SchledererShulie Seidler-FellerJesse SmithJoshua SternGregory SulloAnita SussmanPriscilla Sutton

Blake ThomasChris WallaceAlistair WandesfordeJean WeismanJo WhitsellDarcy WhittemoreYong YongDanielle Young



Saturday, July 4th, shopping hours: 6:00 a.m.–7:30 p.m.

The Coop needs extra workers

around the holiday weekend.

Contact the Membership Office

for more information.

WELCOME!

A warm welcome to these new Coop members who have joined us in the last two weeks. We’re glad you’ve decided to be a part of our community.

Macrina AivazainJesse AlterPierre AndreAdam ArdelleJuliette BakerJaclyn BarcewskiDara BarnettDavid BarredaFrank BasileMolly BatesMarisa BeardDonna BelejEileen BenunTanya BlasbalgDan BrodenAjamu BrownTaylor Carroll BrownMicah Bucey

Kelsey CaitlinNeil CarlsonErin CarneyMelissa CastilloDanelle CaterGiuliana CiampoliLaurie CollyerCaitlin CondellRachael CooperMichelle DavidCecelia DeKorneNicholas DorayRobert DowJoseph DynegaBeverly EmmonsBen FarberMary FithianMaria Flores

Christine FrancisJimelle FraserRachel FriedmanHeather GileMuli GreenZipi GreenLarissa GschwandtnerPolly HalfkennyAllison Danielle HeinyNeil HellegersAdam HessSita HessCandice HorowitzMarc HorowitzCasey HorvitzJames HowardKevin IrbyMyryah Irby

Asha IrvingMichael ItkoffAnn IwashitaAnn JaffeBazelais Jean-BaptisteEmily JohnsonBrooks JonesEsther KaplanKaoru KashimaColleen KavanaghKate KellerKeith KilgoreNicole KuritskyEdelyne LafontantChrissy LeeSusan LeeJoseph LemelinJany Leveille

Lauren LindstromMonique LodiRob LowellSam LowensteinLinda LynchPierre Thomas LynchJosh MacPheeNancy MagidsonAmy MahnickBill MaltarichMelissa MankowskiEd ManningZoey MartinsonJulio MateoJim McCabeBryn McKayCharles MenshJenny Beth Miller

Anthony MonahanBridget MonahanMilissa MondestinLaura Kate MorrisCharlotte MunsonJames PertusiNadia Pesso Elaine PinckneyR. Lucero QuirogaJulie SanonKayo SasaokaBernadette SheridanJustin ShuPeter SimonEmily SottileRebecca StevensSteven TapiaTonya Thomas

Matt ThompsonDale ToddAnna UnierzyskiLauren VenturelliChristopher WallworkPaige WelbornStephanie WhitedKyle WilliamsMelisa WiseLisbeth WoodingtonNaomi WurstBrenda ZelinJulie Zimmerman

Receiving Coordinator Eric Vazquez photographed just some of the Coop’s bountiful spring produce: fresh garlic, local strawberries and garlic scapes.

09-06-18 p 01-16 6/17/09 8:07 PM Page 16

Documents

SAVING MONEY, TIME, ENERGYMenu Planning 101 TASTY …...Saturday is pizza. On the reverse side (with lines), Maria breaks the list down by aisles (to replicate Maria’s list see figure