The co-operator The co-operator
WE LOVE LoCAL: Prescription foods
Prescription Foods was born out of necessity. When Meryem Mammedova emigrated to Pittsburgh from Turkmenistan in 2005, her health took a turn for the worse.
“I had no idea what was causing my symptoms, but I suspected it was due to the highly processed nature of American food.”
In an effort to heal her gut and her health issues, she changed her diet drastically and incorporated homemade fermented foods into her daily routine. As she started to regain her health, she wanted to share it with the community.
Prescription Foods advocates for a reconnection to our food and health through traditionally fermented foods.
“My ongoing journey from sickness to health has not been quick or easy. It’s a continuous process and I’ve learned a
great deal about healing and nutrition along the way. Prescription Foods is just my vehicle to help others struggling with similar situations.”
The Co-op has been carrying Meryem’s products since 2018. She is thankful that Prescription Foods remains small and that she is still able to be actively involved in every aspect of production and distribution.
“I think the demand is there to grow, but there’s something magical about small batch fermentation, and I love being so directly connected to the stores and customers who enjoy our products.”
To reduce waste and help with the cost of glass jars, Prescription Foods has started a jar deposit program with East End Food Coop. You can visit www. prescriptionfoods.org to learn more about Meryem’s journey.
About our produce standards
East
End Food Co-op strives to provide the highest quality produce, with an emphasis on organic, local, and fair-trade farming practices.
We’re especially proud of the relationships we have with our local farmers. Much of our local produce comes from within 50 miles of the store, allowing our growers to harvest each item at its peak freshness. In some instances, customers are purchasing vegetables at the Co-op that had been picked earlier that very same day!
As part of our commitment to offering the highest quality produce to you and your family, the Co-op assures our customers that our produce is free from Apeel food preservation technology. Our suppliers have formally instructed their grower partners that all products they provide must be free of such products.
If you ever have a question about the produce on our shelves, please don’t hesitate to ask a Co-op employee for assistance.
Meryem Mammedova founded Prescription Foods in 2015.
Board update
By Tom Pandaleon
Whydo we persist? Why do we, the members of the East End Food Co-op still own, run, and govern a cooperativelyowned grocery store in 2024? Aren’t we going to get crushed anyway, eventually, by the competition? They sell the same stuff as we do, don’t they? Won’t the national and regional corporate behemoths beat us on price every time? Won’t they always have more square footage, and more items to choose from? What’s the point of a member-owned neighborhood grocery store in a big city that does over $12 million in annual sales?
The point is that it’s ours. It’s our house. We, the members, the workers, and the management built it over the course of 40+ years. We own it. We direct it. We change it. We deliberate about our shared future in a world that is unpredictable for everyone. We may eventually run our course, it’s true. But right now, right here in Pittsburgh?
It doesn’t look like it to me.
The Co-op has thrived because of the bet placed 40 years ago that there were enough people in Pittsburgh who wanted a significant measure of involvement and control over their consumer foodbuying decisions and were willing to give the required time and attention to the undertaking, which was a wise one. As of Summer 2024, it has panned out, to borrow a considerably more mountain-
time-zone metaphor. That community of people exists, and as Pogo said in the Post Gazette funnies 54 years ago, “...It is us.”
Whathas our board of directors been up to?
The search for a new location for our main store continues. While that search has not yet resulted in a board decision on the matter, the board will be sharing related news with the membership before summer’s end.
Plans for a re-opened service counter in our café location are moving along briskly, and by the time you’re reading this, you may have a smoothie or a fresh juice in your hand.
The board commissioned a human resources study earlier this year and is currently engaged with our management team in evaluating the results of that study, and in using the information gathered therein to update and enhance the working environment at the Co-op.
As most members know by now, we saw the resignation of our General Manager (GM) as of early this year. After a period of management by the Interim Management Team called for in our policies, the board appointed our Operations Manager Tyler Kulp as Interim General Manager. Tyler led our management in negotiations with the elected leaders of UE Local 667, successfully renewing our union contract.
In addition to his duties as GM of the dayto-day store operations, Tyler has also led the relocation and café efforts described above.
The search for a permanent GM is a little behind schedule, but the board anticipates an appointment before the end of the year.
Board members Nick Leise and Desmond Zheng have taken over leadership of our Resilience Committee, and are working to rejuvenate that committee. The Resilience Committee concerns itself with aiding the board and our EEFC community in long-range visioning regarding the business and environmental challenges that will confront our co-op in the future. Members welcome!
Our Member-Owner Participation Committee (MOP), has recently been evaluating the results of the MemberOwner Participation Survey. This review has yielded rich veins of information regarding our members’ experiences and expectations. The board is gratified at the number of members who completed the survey (674), and that those who provided frank and candid feedback. Overall satisfaction with the member experience appears to be the majority experience. Still, improvements in more timely information-sharing, and on more opportunities for community-shared experiences were key suggestions shared by many who commented on the survey. The Board will take the committee’s evaluation of the results and will act on those suggestions.
As we head into what looks to be a challenging summer, weatherwise, let’s hold our Co-op close. It’s ours.
Meetings Board
Seasonal cold beverages, juices, and smoothies will be available from our cafè beginning on July 4th, 2024.
General Manager’s update
By Tyler Kulp
Greetings East End Food Co-op! It is an honor to write to our membership for the first time as Interim General Manager.
One of the aspects of my new role I find most exciting is representing our Co-op outside of the store, throughout Pittsburgh’s “food scene.” In May I was invited to speak to the Fulton Commons Food Incubator & Accelerator Program students. The topic was how we work with local vendors to get their products into the Co-op. From our application process to logistical details about invoicing/price lists, to how a new food business can make its products stand out on our shelves. It was a privilege to be an ambassador for our Co-op and meet the next generation of innovative, local food start-ups. They even invited me back to participate in their “Shark Tank”esque pitch competition at the end of the program! On June 11, I presented a similar program at the Chatham Center for Women’s Entrepreneurship. We’re always on the lookout for new and exciting local products, and this was a great way to get a sneak peek!
Our Co-op has also been very busy inside the store this spring. We completed
a reset of our Produce department display fixtures, including three brandnew refrigerated units, two dry end caps, and a dry “table” at the back of the department. This investment will generate several positives: a reduction in loss, not having perishable items (berries, grapes, etc.) sitting out at room temp all day, the ability to display more perishable items (cucumbers, zucchini) while on sale, and a time saver, not having to set up and tear down those displays each day. This will allow our staff to be able to keep more of the shelves full, more of the day. We worked with our partners at National Cooperative Grocers (NCG) and Four Seasons Produce, to select the right equipment to meet our size and design needs. This is the first significant investment in any produce displays since October, 2017.
I am working hard to represent our Coop all over the city, reach new audiences and maintain our core values inside the Co-op. For our past, present, and future membership, there are more exciting announcements ahead this summer. Feel free to reach out to me tkulp@eastendfood. coop. See you around Pittsburgh and at the Co-op!
Our updated produce display fixtures include three brand-new refrigerated units.
Tyler Kulp, Interim General Manager
Meet the IGM
Interim
General Manager, Tyler Kulp, is a 10-year veteran of the East End Food Co-op.
“All of my co-workers and our dedicated members, and customers make every day rewarding,” says Tyler.
Tyler was hired in October 2014 as Assistant Café Manager. He worked diligently in the kitchen for over four years where he learned a great deal about prepared foods and the Co-op as a whole under Café Manager Amber Pertz’s experienced leadership. In February 2019, Tyler became the Produce Manager and subsequently joined the Interim Management Team for several months prior to Maura Holliday being hired as General Manager. Tyler absolutely loved working in the Produce department, and the Co-op truly became like a second home to him.
In the summer of 2023, the Co-op created an Operations Manager position. Tyler seized the opportunity to share his enthusiasm store-wide while working to streamline operational procedures. In his 10th year at the Co-op, he remains grateful for the chance to continue learning and serving our membership now, and into a very bright future!
Grow Pittsburgh’s non-GMO seedlings are available at the Co-op.
staff pick
Candace
Davis, the outgoing Community Engagement Coordinator for the East End Food Co-op, selects Grow Pittsburgh seedlings as her staff pick and for her garden. Grow Pittsburgh seedlings are cultivated in accordance with USDA guidelines. Notably, GMOs are absent from their seed selection, ensuring quality and purity.
From May through July, a diverse array of summer seedlings is on offer, including tomatoes, peppers, eggplants, assorted veggies, delicate herbs, and flowers. The seasonal lineup includes multiple varieties of herbs, vegetables, and fruits, catering to diverse gardening preferences.
Candace praises the exceptional educational programming and events hosted by Grow Pittsburgh. The Garden Get down event is her favorite time of year. Her top picks for her garden invariably revolve around herbs and greens, which she utilizes not only for culinary purposes but also for floral arrangements, enhancing her dinner table with freshness and color.
A self-proclaimed plant enthusiast, she finds solace and relaxation in tending to her garden. Despite her busy life with three cats, a dog, a partner, and over 100 houseplants, she cherishes the serene moments spent nurturing her green companions.
recipe: Whole grain goddess bowl
Veggies, whole grains and Sriracha tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.
Ingredients
1 cup dry quinoa or bulgur
1 1/2 cups plus 1 tablespoon water, divided 1/4 cup tahini
1 tablespoon cider vinegar
1 tablespoon Sriracha sauce
1 tablespoon tamari sauce plus 1 teaspoon, divided
1 tablespoon honey
1/2 cup raw unsalted pumpkin seeds
1 bunch Tuscan kale, thinly sliced 2 large carrots, shredded 2 medium avocados, halved and pitted
Preparation
Cook the quinoa or bulgur. In a small pot, bring 1 1/2 cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork.
While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick. Place the pumpkin seeds in a small saute pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.
Place a quarter of the cooked grains in
each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.
Serving Suggestion
Grain and noodle bowls are the way to go for simple, flexible meals. The easy tahini dressing has enough Sriracha sauce to make it exciting, but if you don’t like it hot you can always cut the amount in half. Customize with your favorite cooked or shredded veggies, proteins or sauces.
Nutritional Information
430 calories, 28 g fat, 0 mg cholesterol, 430 mg sodium, 38 g carbohydrate, 12 g fiber, 15 g protein.
membership has its benefits
• 2% discount on all daily purchases
• 10% quarterly discount on one transaction
• Save up to 20% on cases via special order
• The opportunity to run for the board
• Voting priveleges in Co-op elections
• Access to the EEFC Federal Credit Union
• And more!
7516 Meade Street Pittsburgh, PA 15208 412-242-3598