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Inside this issue:The MEMBER APPRECIATION DAY in March was a huge success! Hundreds of you and your fellow members saved thousands of dollars!! The Co-op had a record sales day! We gave out many door prizes, free samples all over the store and signed up a bunch of new members!
The next one will be even better! All current members are receiving 10% off everything they buy that day! (If you are unsure of your member status, stop by the office and talk to Jennifer or Heath).
There will be a coloring contest for the kids (everyone wins!), free samples all over the store, free chair massage, free reflexology, door prizes and much, much more!!
SO MARK YOUR CALENDARS FOR JUNE 21ST AND WE CAN MAKE THIS MEMBER APPRECIATION DAY EVEN BETTER THAN THE LAST,AND SAVE YOU EVEN MORE MONEY
If anyone is interested in volunteering on Member Appreciation Day (doing chair massage, playing music, doing cooking demonstrations, just generally helping out) we will be offering double work credit!! Just call Mary at the Co-op!
Chives (Allium Schoenoprasum) can grow in almost any soil. Thought to be native to Britain, chives are found throughout the northern hemisphere. Chives are often found wild, growing in early spring. The flowering stem is usually clipped when cultivated for leaves, which grow between 6 and 10 inches. Try chives in all sorts of recipes, from omelets to soups to homemade sausages.
Thyme (Thymus vulgaris) is a gentle but potent expectorant to be used during colds, bronchial infections and congestion. While thyme is a little strong to use in raw dishes, it offers a pleasant, earthy flavor to many main courses. To use medicinally, brew one teaspoon of chopped, raw thyme in one cup of boiling water. Cover to prevent the loss of steam while steeping or breathe the steam into the lungs. No harmful side effects have been associated with normal use of this herb.
(www.spiritquill.com)
Find Chives, Thyme and over 200 other herbs, spices and teas in our Bulk Herb section at the end of Aisle 1. Refill your empty spice jars with delicious, organic herbs & spices and you will be amazed at how much money you save over conventional grocery stores!!
Don’t forget that we carry a full line of Bulk, Organic and Fair Trade Coffee! By Casey Crossan, Bulk Spice & Tea, Book Buyer
Saturday, May 31st 10:00 am – 2:00 pm
Do you have aches and pains? Do you carry stress in your muscles?
On Saturday, May 31st the Co-op welcomes Jeanne Susie and Jeralyn Felts to teach BodyMind Movement, self care techniques to relieve pain and stress. Drop by the Main Squeeze Juice Bar between 10 AM and 2 PM spend some time with Jeanne and Jeralyn.
Learn EASY, FUN, MOVEMENT designed to reduce pain and tension throughout the body. Relieve muscle tightness and improve flexibility.
Jeanne Susie has been a licensed Physical Therapist since 1979, working hands on with patients of all ages. Jeanne has included Myofasical Release and Therapeutic Touch in her treatments since 1986.
Jeralyn Felts is a Healing Arts Practitioner. A graduate of the Mid-Atlantic
Council of Healers healing arts program and the SOPHIA program of the Traditional
Acupuncture Institute. Jeralyn has practiced the healing arts since 1987.
Good news shoppers! The Cheese Department has some new and exciting
products to offer.
We are going to carry a new line of organic kosher cheeses, which comes
from a local farm in Bernville, PA, known as Shalom Farm. Carrying the
full line, we will have 11 varieties of organic cheeses: Colby, Farmer,
Jack, Raw Cheddar, Feta, Baby Swiss, Hickory Cheddar, Hot Jack, Cajun Cheddar
and Natural American.
Then we have a line of prepacked Fetas, which will replace the feta
in the bowls. These will come in 5 different flavors: Oregano, Basil, Peppercorn,
Dill and, of course, Traditional. Make sure to watch for samples of the
new Cipolline Balsamic Onions and be on the lookout for other new items
in the cheese case, located next to the freezers. One last thing.....Have
a great cheesy or tofu recipe you would like to share with fellow members?
Just write it down card with your name and give it to me. I'll feature
it as a recipe of the week!
By Chuck Roark, Cut Dairy Buyer
Saturdays from 10:00 - 11:00 June 7, July 12, Aug 9
Join Sandy Poppiti, Nature Love and Friends for a demo and tasting of raw cuisine, featuring recipes from Nomi Shannon’s book, The Raw Gourmet.
Tickle your taste buds with the healthiest food on the planet - raw, organic vegetables, sprouts and seeds. Learn why and how to easily incorporate raw foods into your diet for optimum health and balanced energy.
Sandy is living proof that raw foods have the power to heal and cleanse our bodies! Nomi Shannon’s The Raw Gourmet features inspiring foods that are elegant, tasty and easy to create. Learn how to prepare and sample a variety of recipes including: Faux Salmon, Sun Garden Burgers, Tahini Dressing, Tomato-Basil Soup, Corn Chowder and some amazingly beautiful salads.
This lively presentation is free to members and friends. The Raw Gourmet
and all the gorgeous ingredients are in stock and available for purchase.
Please join us!
We are not your average grocery store.
In fact, we are the only food cooperative in Delaware. We are unlike the other grocery stores in many ways. First and most importantly, is that the Members own the store. In addition, Members have a say in how things go. Also, decisions are made with not only the bottom line in mind. We take into consideration quality and business ethics when choosing products to sell. We try to educate our community about healthy living. These values are summed up in the Principles of Cooperation in which all cooperatives around the world hold as the guidelines for doing business.
One of the most important Principles of Cooperation is Participation. The Co-op relies on its Members to help cut personnel costs and thus maximize member benefits. As a staff, we value the diversity and creativity a group working towards a common goal may bring. You too can help.
You can come in anytime between 8 a.m. and 8 p.m. Monday through Saturday and 10 a.m. to 4 p.m. on Sundays. You don’t need to schedule a time or call ahead. We’ll put you to work anytime! You may work for one hour or eight hours, it is up to you. Simply ask any staff person to get you started.
You may also do work outside of the store. For example, you can make deliveries for the Co-op or write articles for the newsletter.
You ask, why volunteer? The obvious reason is the increased discounts on all purchases. Working Members receive 7% off as opposed to the 2% Non-working Member discount. We keep a tally of your work credit hours on your membership card you show to the cashier.
You receive 7% off of $ 75 worth of groceries if you work one hour. That means if you volunteer for one hour you will save $ 5.25. Bring the whole family for extra credit. You will receive the 7% off on case buys, too. What a deal!
Check out some of the jobs!
Every Day Jobs:
Bagging – Distributing bulk grains, nuts, and
fruits to one pound bags using a scoop and scale. We are trying to create
special social evenings for bagging, where singles or mothers can bag together.
We will offer free refreshments.
Stocking Shelves & Pricing
Detailed Cleaning: Double Credit – Detailed
cleaning in designated areas, sometimes grungy work.Nightly Cleaners: Double
Credit – Arrive at the Co-op at 7 PM to help with nightly closing duties
such as mopping and emptying trash. Ends at 9 PM.Customer Service – Volunteer
would be available any day of the week for a four hour shift, to assist
customers in the store with shopping, etc.
Ongoing Jobs:
Food Demos – Volunteer would set up and maintain
an active demo in the store, handing out information and free samples of
a wide variety of products.
Office Projects – Assist in member payment
audits, household, student, and trial, matching receipts to payment dates
in a log book.
Newsletter Contributions – Write articles
for the newsletter that align with Co-op vision.
Milk and meat runs – Drive to pick up milk
and meat and deliver to Co-op.
Bin Helper: Saturdays and Sundays – Volunteer
would be available on Saturdays in the bulk aisle to maintain its cleanliness
and assist customers in using the bins. They would also ensure children
not play with the bins.
Phones: Sundays – Volunteer would be in charge
of answering phones on Sundays, answering any customer service questions
and distributing calls to appropriate Staff.
Co-op Farmer’s Market Booth: Sundays – Host
a weekly (Sunday) booth at the Farmer’s Market promoting the Co-op.
Mailings – Helping the staff stick labels
and stamps on Member mailings.
Attending the General Membership Meeting –
Held in February or March each year. Let your voice be heard!
Attending the monthly Store Meeting – The
meetings are held at the Co-op the third Thursday of every month.
Recycling – Taking the Co-op recycling to
a distribution center.
Special Jobs:
Inventory: Double/Triple Credit – Assisting
in the counting of physical inventory each quarter, 4 Sundays a year. Lunch
is on the Co-op.
Outreach – Finding health fairs and events
for the Co-op to attend, setting up booths and representing the Co-op.
Distributing flyers, etc.
Seminar Recruitment – Recruit community members
to host a seminar that aligns with Co-op vision. Market and promote our
seminar series. Meet host at Co-op for seminar and make sure they have
everything they need.
Presenting a Seminar – Do you have special
knowledge or skills that you would like to share with the Co-op community?
Present a free seminar to the community.
Board Recruitment – Recruit members to become
involved with our Board of Stewards, helping promote the elections and
increase attendance at monthly and annual meetings.
Membership Recruitment – Develop ways to build
our membership, including promotions, marketing, etc.Surveys – Collect
information from the membership via surveys in the store.
Building Projects:
Double/Triple credit – Building shelving units,
etc., painting, plumbing, and doing general maintenance jobs around the
store.
Store Resets – Help Staff members move entire
departments to different areas of the store, i.e. rearranging the store.
Use Your Special Skills Jobs – If you have
any special skills in retail, business, accounting, marketing, or in the
health food industry.
As you can see, there are many opportunities available for you to save money on your groceries. You will also be participating in YOUR store, helping us keep our expenses down, and enhancing the Co-op’s services to its Members.
Volunteering is fun, easy, and a great way to meet people in YOUR community that share the common bond of healthy eating.
Thanks to the volunteers who have helped so much in the past. We wouldn’t be a co-op without you!
by Janey Bowen, General Manager
The Co-op sponsored Farmers' Market will open for its third year on Sunday May 11. It will continue on Sundays from 10 am to 2 pm through October in the parking area in front of the Coop. Excellent produce, fruits, plants and baked goods will be available from local and regional farmers and producers along with espresso coffee and a chance to be at one of the most enjoyable community events in the Newark area.
- Bob Warren, Board of Stewards President
Sourdough starter is a simple homemade leavening that can be used to make wonderful breads, rolls and pancakes. Each starter is unique and will make a difference in the taste of your final product. You may want to swap some starter with a friend or give some as a gift. It's so easy to make.
A basic sourdough starter can be made from 3 cups of water and 2 cups of flour. Mix these two ingredients in a clean ceramic or glass container, making sure there is enough room for the starter to double in size. Let this mixture stand at room temperature in a draft-free place, lightly covered, for two to five days, until it becomes bubbly and slightly sour-smelling. Stir well, cover and refrigerate. Now your starter is ready to feed and then use in your baking.
Water used for making sourdough should be non-chlorinated. Use spring water or filtered water. Some bakers like to soak dried fruit in the water that they will be using for starter. The sugar from the fruit encourages the growth of wild yeasts. The temperature of the water should be warm.
The flour can be whole wheat (whole wheat pastry flour works quicker), rye, corn, rice…just about any flour can be used. An unbleached white flour will make a lighter starter, whereas a whole wheat starter would be heartier. Of course it is best to use an organically grown flour and ideal if you can grind it yourself or at least know that it is relatively fresh.
Some recipes for starter call for the addition of yeast, but wild yeasts from the surrounding environment will be enough to get a starter going.
If your starter separates, don't despair. It is still alive and you need only to stir it well and feed it. If your starter smells rancid, rather than fermented, you need to toss it and start all over again.
The longer a starter ferments, the stronger it will taste. Try to feed your starter every 2 weeks. To feed it, mix one cup of starter with two cups of water and 2 cups of flour in a glass or ceramic bowl. (Never use metal.) Stir well. Let it sit in a warm place overnight or for about 12 hours. Refrigerate again. If you wait a few days after feeding to do your baking, your baked goods will have a more delicate flavor. Always be sure to leave one cup of starter in the refrigerator in an airtight jar so that you keep your starter going.
By Carole Fox, Member
Response: I agree!
While the Co-op fully supports the bring-your-own bag system, reusable bags are often forgotten at home. The plastic bags donated by customers are also a great way to reduce waste, yet there are inherent problems associated with this kind of recycling. For example, often times plastic bags come in with huge wholes in them! Some are dirty, sticky, you name it. This causes problems for staff and customers alike. And, of course, there's the reusable boxes.
As I write this response, we are fully stocked with paper bags (on the shelves under the counters at the end of the registers). We get large donations of paper bags, too. We do run out, however. Bags seem to be the last supply we worry about, even though I share your opinion that they are important. In the future we will keep a closer eye on the stock level of paper bags.
Thanks for your input.
- Janey, General Manager
Potatoes with Thyme and Red Wine Sauce by www.vegweb.com
10 medium sized potatoes (red-skinned work well)
1 red bell pepper
2 cloves of garlic
1 cup red wine
1 tbsp olive oil
1 bunch of fresh thyme
salt to taste
Boil potatoes until almost tender, about 15 minutes or so. While they are cooling, heat olive oil in a large pot. Add sliced red pepper and minced garlic to olive oil and sauté for 3-5 minutes over medium heat. Cut and peel (peeling is optional) potatoes and add them to pepper mixture. Chop up thyme and add it, along with wine and salt to potatoes. Cover and cook over medium heat for 10-15 minutes until the flavors have mingled and potatoes are tender. Check often to make sure the liquid has not evaporated. You may need to add more wine or some water to keep the potatoes from drying out. To serve, place in a casserole dish and garnish with sprigs of fresh thyme.
Serves: 4. Preparation time: 45 minutes.
Sourdough Biscuits by Carole Fox
2 cups flour
½ tsp. salt
2 tsp. baking powder
1 tbsp. Cane sugar
½ cup margarine or butter
1 ½ cups sourdough starter
Preheat oven to 425 degrees. Sift dry ingredients together into a large bowl. Cut in the butter or margarine. Stir in the sourdough starter. Knead lightly to mix. Pat or roll out on flour dusted board and cut with biscuit or cookie cutters. Place on lightly oiled baking sheet. Bake for ten to twelve minutes. Makes 6-12 biscuits, depending on the size of your cutters.
