The Co-operator - January/February 2021

32STYLE: ISSUE LOREM 1: JANUARY/FEBRUARY C2 VOLUME EYEBROW IPSUM DOLOR2021

Co operator

Nameplate Area THE

a free publication of the east end food co-op

C2 Feature Callout Style

C2 Feature Teaser Style mauris suscipit et pulvinar issi donec. www.eastendfood.cooP

Board Corner RESILIENCE AND THE EEFC It may not be the latest buzzword (“baked into a deep dive,” anyone?), but I think we can all agree that the time for “resilience” is upon us, whether we like it or not. Besides, it’s actually a pretty useful word, and its current popular usage fills a void and doesn’t stray all that far from its prior meaning. It feels as if a word previously used to describe particularly hearty individuals of the animal and vegetable kingdoms has broadened, and become a more conscious expectation/ goal for our institutions and systems, for the species, even the planet. With all of the challenges facing us these days - environmental, political, economic, moral and spiritual - it is righteous, intelligent and timely adaptation that is required of us.

So how do we, and how should we, “bake” resilience into our co-op? One active (as opposed to reactive) way it’s done is to come together once a year at our annual meeting to discuss the state of our enterprise. Cultivating a diversity of opinion and regularly exercising the democratic muscle is a source of institutional resilience, even in the socially limited circumstances we now face. It is a group act of continuity. On November 14th, we did just that, with about 60 Members attending, hearing reports from our Board President Sam Applefield, GM Maura Holliday and our Finance Manager Shawn McCullough. What those attending heard was in some real way a story of resilience, a chronicle of the steps taken by our management to deal with the mammoth, and sometimes frightening uncertainties, that the COVID pandemic has presented. We took care of our staff.

We took advantage of the government loans that became available. We adjusted our hours, and instituted prudent protective measures with the goal of keeping our community safe amidst uncertainty. In doing these things, we have preserved our co-op.

A second, active way that our co-op is resilient lies in our annual board elections. New blood, different points of view, new ideas, diverse histories all feed the dynamism of this organization, and equip it to function effectively under changing circumstances.

Eight members stepped up this year to run for the four open board positions. It was the second largest group of candidates that we have had in 11 years. The board welcomes Ariel Barlow, Marty Seltman, Jenise Brown and Trevor Ring.

A more reactively resilient step taken this year was an overhaul of our bylaws.

This overhaul came as a direct result of our co-op’s governance experiences of 2014-2017. Substantial disagreements during that period among members led to changes on the board and within management, and the bylaws changes that have been recently passed by the membership reflect a lot of hard work by the more recent boards to learn from those experiences, and from other co-ops.

And finally, as part of the board’s commitment to creating and nurturing a governance culture of active committee work, we have recently created a Resiliency Committee devoted to helping the board understand some of the newer challenges that we face. The committee is in “early days,” and can benefit by more member input and participation. Please consider joining this committee, or any of our other committees, by contacting the board.

Tom Pandaleon EEFC Board of Directors

The Co-operator | The Newsletter of East End Food Co-op

The board meets online the third Monday of each month at 7 PM. Members are welcome to join virtually via WebEx. Management Team Maura Holliday General Manager Amber Pertz Cafe Manager Shawn McCullough Finance Manager eric cressley Front End Manager Ian Ryan Grocery Manager Jen Girty Human Resource Manager Erin Myers IT Manager Kate Safin Marketing & Member Services Manager Tyler Kulp Produce Manager The East End Food Co-op exists to enhance physical and social health to our community. To these ends, we will create: A sustainable member-owned business open to everyone; An ethical and resilient food infrastructure; A vibrant, dynamic community of happy, healthy people; A creative vision to transform the future.

The Co-operator is published by: East End Food Co-op 7516 Meade Street, Pittsburgh PA 15208 phone: 412-242-3598 web: www.eastendfood.coop Opinions expressed are writers' own and do not necessarily reflect Co-op policy.

Kate Safin, Editor Rose Davis, Design & Layout

Thank you to our outgoing board members for their service: Larry Meadows, Jr., Karen Bernard, and O.E. Zelmanovich (Zoe).

2

Board of Directors Sam Applefield '21 President Charlie Orr '22 Vice President Laura Valentine '22 Secretary Ariel Barlow '21 Eva Barinas '21 Jenise Brown '23 Tom Pandeleon '22 Trevor Ring '23 Marty Seltman '23

January/February 2021

Printed locally by Banksville Express with vegetable-based inks on recycled paper. © East End Food Cooperative 2020

Store News

Maura Holliday, General Manager Happy New Year, Co-operators! I hope that everyone’s holidays were safe and restful. We could never have guessed what 2020 had in store for us, and I am hopeful that 2021 will be much better.

Hopefully, you have found some comforting warm beverages to keep you feeling cozy. If not, check out our excellent bulk tea selection and some of the new seasonal tea varieties. We also have Equal Exchange hot chocolate in aisle three if you prefer something sweeter.

The fall and winter holidays kept us busy over the past couple of months. We were delighted to offer curbside pick-up options for Thanksgiving turkeys and Cafe pre-orders, which allowed shoppers to pick up their orders without coming into the store.

We also held our first-ever virtual annual meeting. We missed interacting with members in person and breaking bread, but this was just another way to help create a safe co-op experience for members. There was a fun co-op trivia break out session, and participants could hear from the board candidates.

Co-op staff and board members participated in a diversity and inclusion survey hosted by Inclusant, a locally owned diversity and inclusion consulting firm. The survey results will help build a road map to create a welcoming and inclusive environment for our staff. The survey is our first step as an entire organization to becoming an anti-racist entity that upholds equity and is welcoming.

We continue to explore the financial feasibility of relocating our store to a larger footprint. We are exploring sites and a capital campaign. Co-ops use capital campaigns to raise funds for large projects because it reduces the financial risk and use of traditional bank loans by raising capital from the membership. It is an excellent opportunity for members to participate in the economic future of the co-op. As we grow nearer to beginning this exciting next step, there will be more information and likely live information sessions for members. It is going to be a busy year, but hopefully with fewer surprises!

2021 Register Round Up Recipients Each month the Co-op’s Register Round Up program gives shoppers the opportunity to support local non-profits by rounding up their total to the nearest dollar. Since the program was established in April 2013, co-op shoppers have donated more than $200,000. This year’s Register Round Up recipients are dedicated to youth development, community engagement, food access, the environment, sustainable agriculture, the arts, and more. Three grants of $750 each were also awarded to Grow Pittsburgh, The Pittsburgh Food Policy Council, and Grounded Strategies. The grant money came from The Cooperative Community Fund (CCF) also known as “Give Where You Live,” an endowment fund sponsored by Twin Pines Cooperative Foundation.

January: Civically, Inc.

May: Jeremiah's Place

September: Book 'Em

February: The Legacy Arts Project, Inc.

June: Our Clubhouse

October: Co-op Community Fund

July: Pasa Sustainable Agriculture

November: Homewood Children's Village

March: Pittsburgh Center for Creative Reuse April: PennFuture

August: Braddock and Wilkinsburg Youth Projects December: Three Rivers Community Foundation

January/February 2021

The Co-operator | The Newsletter of East End Food Co-op

3

Sea Moss: Nature’s Gift from the Sea

by Tammy Washington, PhD Founder & CEO, The SMG Lady Sea moss is known around the world as nature’s “Super Food.” Also referred to as Irish Moss, sea moss is an edible seaweed that grows in the ocean.

It is a vegetable of the sea, containing an abundance of healing properties. It is ideal for boosting your immune system, combatting illness and disease, and increasing your energy. Sea moss contains 92 of the 102 minerals that comprise the human body and 15 of the 18 essential nutrients that the body needs to function properly. Sea moss is rich with iodine, potassium, calcium, sulfur, protein, iron, and Vitamins A, D, E F & K. It’s a healthy, natural alternative to over-the-counter vitamins and mineral supplements. Sea moss is also antibacterial, antimicrobial, antiviral, as well as alkalizing (anti-inflammatory).

Some of its amazing health benefits are: Promotes a healthy thyroid, brain and heart function, soothes joints, combats colds/flu, improves mental clarity, lowers blood pressure, reduces inflammation, relieves anemia, enhances libido, and aids muscle soreness/recovery. It’s a natural probiotic, promoting good gut and vaginal health, improves digestion, removes metals and toxins from the body, and maintains blood sugar levels – to name a few. Sea moss is also a natural body detox and helps eliminate mucus, which is believed to be a disease source (Dr. Sebi, 2017). It regenerates and rebuilds most cells in the body – ideal for radiation poisoning and cancer recovery. It also suppresses your appetite and aids in collagen production. Who doesn’t want to combat the wrinkles and collagen loss that naturally occur with aging?

How to Use Sea Moss

Sea moss is primarily consumed in the form of a gel and can be taken in many ways: Add it to any food, smoothies, juice, hot tea, use in soups/gravy, as a thickening agent, egg replacement for a “binder,” or eat it alone.

You can also use it as a skin moisturizer and anti-irritant. Apply to your face or problem areas, leave it for 15-30 mins and rinse for an awesome facial or soothing skin treatment. It’s great as a soothing bath soak and even hair conditioner.

Find Dr. Tammy's Sea Moss Gel in the cooler in the Supplements aisle. We also carry Irish Sea Moss powder in Bulk Herbs.

Disclaimer: The statements made regarding these products have not been evaluated by the Food and Drug Administration.

4

The Co-operator | The Newsletter of East End Food Co-op

January/February 2021

Spotlight on Local: Dr. Tammy Washington As a runner and clean eater, Dr. Tammy understands the importance of taking care of oneself: mind, body, soul, and spirit.

At the beginning of 2020, when the COVID-19 pandemic began to impact the world, Dr. Tammy began researching ways to build up her immune system and discovered the amazing benefits of Sea Moss. After taking it herself for a while, the phenomenal results led to an abundance of excitement that was too much to contain!

She thought, “If I can feel the wonderful changes from consuming this gel, how many other people would be interested? I am going to make Sea Moss Gel for others and educate them so that they can improve their lives.” Soon after, Dr. Tammy began preparing Sea Moss Gel. She takes great pride in the quality of the product that she creates and markets and is elated to share this life-giving gel so that we can boost our immune systems during a time when we all need them operating at full capacity. Now known as “The SMG Lady” (Sea Moss Gel), Dr. Tammy has secured placement in multiple retail establishments, including the East End Food Co-op.

Dr. Tammy is a mom and grandmother who has worked in the healthcare industry for over 24 years. She also holds a PhD in Community Engagement, focusing on stress experienced by single mothers in disadvantaged communities and their coping mechanisms. Learn more about her and her sea moss gel at www.thesmglady.com.

January/February 2021

The Co-operator | The Newsletter of East End Food Co-op

5

Reimagining Community Engagement

By Elly Helgen, EEFC Community Engagement Coordinator

I’m attempting to find a non-cliche way to say that 2020 was kind of awful — I think I’ll just leave it at that. When I became the Co-op’s Community Engagement Coordinator last summer, I was so full of hope and excitement for the many opportunities I was sure I would have. In the first several months, I was fulfilled professionally, and felt I was really getting into my own groove as 2020 was beginning. We were hosting lots of meaningful classes, had a full calendar of outreach opportunities and were planning a huge 40th anniversary party for our co-op. Cancelling all these plans back in March was devastating. Suddenly, the job I so loved didn’t exist anymore. The strangest part was that I found I was actively pulling away from engaging with the community, which wasn’t something I ever expected from myself. But alas, engagement — at least in the way most of us were accustomed to — had become a dangerous act.

In the flurry of change that began in mid-March as we grappled with the reality of living in a pandemic, the members of the Marketing & Member Services team that I am part of looked for new ways to serve our co-op.

There was a sudden need for filling orders for curbside pickup and home delivery as our City was in lockdown.

WIth our “normal” work on hold, we found ourselves leading the way with e-commerce, filling grocery orders day in and day out as more shoppers turned to this essential grocery option. I am so grateful that I had the ability to contribute to this success at the Co-op. I am still in awe of how the Co-op came together, and simply made things happen — what a truly lovely and hardworking bunch of people we have here.

Eventually, an e-commerce position was created and I found myself with more time in the office. Our new question was: How does one engage with the community during a pandemic? I am definitely an in-person kind of person.

The idea of moving everything to a virtual platform did not appeal to me one bit. So, Kate, our Marketing and Member Services Manager, and I sought to find more creative ways to spend our time and resources. Because we were no longer holding classes at the store and running our donations program as usual, we found ourselves with some wiggle room in our department’s budget. Our task was to figure out meaningful ways to use it, especially given the new and/or exacerbated needs of our community.

6

The Co-operator | The Newsletter of East End Food Co-op

January/February 2021

2020 Board Election Results

What I am finding more and more true is that a Co-op’s role isn’t to reinvent the wheel, but rather to give a platform to others, and to help boost the good things that are already happening in the community.

With that in mind, our efforts became more focused on making connections with such people. For example, some months back, through a series of odd events, we found ourselves with an overabundance of soap in need of a home. We were able to donate 1000 bars between EcoSoap Bank, Rebuilding Together Pittsburgh, and our new friends at Wilkinsburg Community Ministry (WCM).

WCM is now one of our go-to local food donation sites and we had an opportunity to tour the food pantry and their small urban garden created to boost the pantry’s nutritious food options.

We also have some new friends in Homewood: serendipity brought us together with Kenny’s, a community and cultural celebration space on Tioga Street. We were able to partner with them for a gift card/Food Bucks giveaway at the Homewood Farmers Market. We continue to be good pals with the Greater Pittsburgh Community Food Bank. Throughout November, we tallied the number of turkeys and Cafe Thanksgiving preorders sold, and donated $5 per sale to the Food Bank — that amounted to $1,535 (which will in turn provide 38,375 meals)! We also wanted to find fun ways to thank our Co-op community, especially as we recognized our 40th year as a co-op. Hopefully, you all were able to participate in our Free Shirt and Free Stuff Fridays in the fall. We had a lot of fun bringing little nuggets of joy to our members! We also brought in the Millie’s Ice Cream truck to show our love to all of our generous supporters. Though we haven’t yet had the opportunity to do much with online classes, we were thrilled to be able to offer a platform to Haven Yoga and Meditation in Wilkinsburg, and also to our neighbors at Pivot Physical Therapy. I expect there will be more of this to come in the future!

2020 was a divisive year, with so much to keep us apart, but I am appreciative to have had the opportunity to challenge my own ideas of what it means to engage with others. I couldn’t be there for people in the ways I’m used to, though I’m learning everyday more ways to extend help and kindness to those around me. Really, what I mean to say is this: thank you for your continued support of the Co-op! You stuck with us during this trying time, and together, we’re still standing strong.

Trevor Ring

Marty Seltman

3 year term (2023)

3 year term (2023)

126 votes

125 votes

Jenise Brown

Ariel Barlow

3 year term (2023)

1 year term (2023)

107 votes

101 votes

Board elections ran from October 24, 2020 to November 29, 2020.

Eight Co-op members ran for our board of directors this year.

Members had the opportunity to vote in the store or online for up to four candidates. There were three seats up for re-election and one seat that will become vacant this month. The three highest votes are seated to a 3-year term; the fourth highest vote to a 1-year term.

There were a total of 199 votes cast (173 electronic, 26 paper). The election was certified by the board (8-0-0) on Tuesday, December 1, 2020, by email vote.

The new directors have all accepted their positions and were seated at the board meeting on Monday, December 21st.

In addition to the election for new board members, the EEFC conducted a vote on 30 proposed changes to the bylaws of the organization. All of the changes were passed, with 140 members voting. The changes aim to increase member participation, staff empowerment, and board transparency as well as address various logistical issues. Among the changes are the creation of a 10th staff-only seat on the board, to be voted on exclusively by the staff. In addition, the EEFC has joined other co-ops in granting members the explicit right to submit referenda to the the full membership. Additional due process rights have been given to both members and board members who are subject to disciplinary action or termination. The board’s permitted use of closed session has also been more clearly defined.

The updated bylaws are posted on the co-op’s website (www.eastendfood.coop/policies)

January/February 2021

The Co-operator | The Newsletter of East End Food Co-op

7

Stress Management

By Sarah Woodward, PT, DPT Pivot Physical Therapy Point Breeze

Let’s face it, 2020 was a stressful year; it’s to be expected when we are faced with so much that feels outside of our control. However, there’s good news. While we can’t always control our stressors, we can control how we respond to them.

Stress typically comes from any physical or psychological threat to our safety or well-being. When our bodies go into a stress response, we see an increase in the hormones adrenaline and cortisol which elevate our heart rate, blood pressure, blood sugar, respiratory rate, and decrease digestive activity.

Short term stress is not necessarily a bad thing, as it can be very powerful in helping us meet goals, or retreat to safety when danger is near. However, it is well-documented that long term stress has negative effects on our body, as our bodies were not designed to handle chronic stress. With a long-term stress response, we see an increase in cortisol secretion, which can lead to cortisol dysfunction. Cortisol dysfunction has been shown to increase inflammatory response which in turn may initiate, exacerbate, or prolong pain. Given that pain is the leading cause of disability, and the number one symptom that drives patients to seek physical therapy treatment, stress management has become an important tool in my practice to help patients heal and rehabilitate.

In addition to knowing what stress is and how it affects the body, it’s important to understand where stress comes from in our daily lives. Stress often results from exaggerated or recurrent negative thoughts, rumination and worry, magnification of events or a persistent feeling of helplessness and lack of control. Chronic stress often results in headaches, joint pain, stomach pain, back pain, neck and jaw pain, and fatigue. Chronic stress has also been shown to increase risk of illnesses such as stroke, heart attack, immune deficits, and depression.

Stress is unavoidable (especially in 2020), and my intention is not to scare you, but to give you some tools to combat this stress a little bit at a time. Fortunately, the tips I have to relieve chronic stress are basic lifestyle modifications which you can easily implement from home on a daily basis.

The first tip is to implement mindfulness techniques. Studies show that mindfulness-based interventions can lower levels of perceived stress in groups who are guided through meditation and mindfulness practices. Since we find

8

The Co-operator | The Newsletter of East End Food Co-op

January/February 2021

ourselves in the midst of quarantines and lockdowns, a practical solution is trying some free cell phone apps such as Calm or Headspace. These apps have tools for helping you relax, such as instructions for guided meditation and sleep stories. I encourage you to try these for yourself to see if it helps you manage your stress.

Another strategy is deep abdominal breathing. This can be practiced by placing one hand on your chest and one hand on your belly. Slowly breathe in, allowing your diaphragm and not your chest to expand, exhale slowly, and repeat. Try this for 2-3 minutes. You may find some relief, as this encourages a decrease in your sympathetic tone which helps turn off that stress response.

The next strategy is proper sleep hygiene. Poor sleep affects your ability to handle stress and pain throughout the day and causes decreased resilience to stressors. Research has shown that simple changes can translate into increased sleep leading to more energy, feeling refreshed, and possessing greater ability to handle stress. Some examples of simple changes to improve sleep include: setting a routine bedtime and wake up time; no television or computer screens in the bedroom or an hour before bed; limiting consumption of water, caffeine, and alcohol before bed; keeping the bedroom cool and dark; staying in bed with eyes closed if having trouble falling asleep; limiting daytime naps to 20 minutes or less; and, of course, exercise.

Exercise is not only effective in promoting good sleep hygiene but also a powerful tool to combat chronic stress.

It may seem contraindicated, but putting your body through physical stress to relieve mental stress truly works!

Regular exercise reduces the level of the body’s stress hormones adrenaline and cortisol as well as triggers the release of endorphins which are natural pain relievers and mood elevators.

I recommend aiming for 150 minutes of exercise a week, which breaks down into 30 minutes, 5 times a week.

Ideally, the exercise intensity should be moderate (breathing heavily but can hold short conversations and still somewhat comfortable) or vigorous (borderline uncomfortable, short of breath, can speak a sentence). This will help you maximize physical and mental benefits. I also want to emphasize that exercises are easier to perform at home than you probably realize! There’s a tried-and-true formula for exercising at home called EMOM, which stands for Every Minute on the Minute. Set a timer, perform an exercise for one minute, reset the time, perform another for a minute, and repeat until you’ve met your exercise goal for the day. Use this effective strategy to get your heart rate up and get your body moving. I encourage you to look up EMOM workouts online for nearly endless examples of exercises that can be done from home.

I hope these strategies help you alleviate any stress you may be carrying from this difficult year and prepare you to feel your best heading into 2021! Finally, if you feel you may benefit from physical therapy services in the future please feel free to reach out for your complimentary consult at 412-371-0241.

Try this Breathing Exercise: Square breathing is a practice that helps to bring the nervous system into balance. It gives us calm focused energy so we can remain present with whatever is arising around or within us. Start by inhaling for 4 counts, hold for 4 counts, exhale for 4 counts, and hold for 4 more counts. Repeat this process until you feel ready to stop. If you’d like, you can draw or visualize a square as you breath. Each count of 4 creating the next side of the square.

-Gavriela Burston, Teacher a nd Owner, Haven Yoga and Meditation

Haven Yoga and Meditation is located in Regent Square at 702 S. Trenton. Co-op members

get a 10-class pass for $80. Learn more www.havenyogapgh.com.

January/February 2021

The Co-operator | The Newsletter of East End Food Co-op

9

Winter Super Foods Eating these seasonal superfoods will help you stay healthy, especially when you choose locally sourced food that is at peak freshness. These nutrient-dense foods are all wonderful choices for the winter: Brussels sprouts, squash, ginger, citrus, cabbage, kale, pomegranate, broccoli, beets, avocados, and sweet potatoes. Many of these foods can be combined into delicious and easy winter superfood recipes!

h Avocado it w d la a S to ta o P Roasted Sweet time 25 minutes es, cook Prep time 15 minut Ingredients: t potatoes • 3 medium swee • 2 avocados • 2 Tbs olive oil • Juice of 1 lime r Vinegar • 1 Tbs Apple Cide ntro or parsley • ¼ cup fresh cila • 1 tsp Sea Salt

Directions: eet potatoes.

1. Peel and cube sw 400 ive oil and roast at ol on po es bl ta 1 2. Toss with utes. ocado degrees for 25 min ocados; remove av av e th d ee -s de d an 3. Meanwhile, cut ice of bes. vinegar. Squeeze ju r de flesh and cut into cu ci e pl ap d an l ith 1 Tbs of olive oi 4. Toss avocado w a salt. with cilantro and se e kl m sweet rin Sp p. to er ov lime ol slightly. Toss war co t le d an en ov tatoes from 5. Remove sweet po ado mixture. potatoes into avoc

10

The Co-operator | The Newsletter of East End Food Co-op

January/February 2021

Pozole Rojo (Mexican Pork and Hominy Stew) Prep time 30 minutes, cook time 3 hours Serves 6

Ingredients: • 2 ounces dried ancho chili pods • 1 tsp salt • 3 cans (16 ounce) white hominy, drained and rinsed • 2 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes • 4 cloves garlic: 2 cloves roughly chopped, and 2 whole cloves • 3 bay leaves • 1 tsp ground cumin • 1 Tbsp of dry oregano Garnishes • Half a small cabbage, thinly sliced • One bunch cilantro, chopped • ½ red onion, chopped • 2 avocados, chopped • 4 limes, quartered • A bunch of red radishes, sliced thin • Tortilla chips Directions: 1. Fill a large stockpot with 2.5 quarts of water. Bring to a boil while you proceed with the next steps.

2. Remove and discard the stems, seeds, and large veins from the chili pods. Boil in 3 cups of water for 5-7 minutes.

Turn down the heat and allow peppers to soak in water while you prepare the pork.

3. Heat 1 tablespoon of olive oil in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Brown meat on all sides, working in batches so you don’t crowd the pan. Once meat is browned, add chopped garlic to the pan and cook for one minute.

4. Transfer meat to the stockpot of boiling water. Add hominy, bay leaves, cumin, and oregano. Reduce to a simmer and cook for 15 minutes while you make red sauce.

5. To make red sauce, puree chilies, 2 1/2 cups of their soaking liquid, a teaspoon of salt, and 2 cloves of garlic in a blender. Strain sauce into the pot with the pork and hominy. Simmer for 2-3 hours. Resulting soup should be very brothy.

6. To serve, arrange the garnishes on the table and serve the pozole soup into bowls. Let each person choose which garnishes they would like on their pozole.

January/February 2021

The Co-operator | The Newsletter of East End Food Co-op

11

Kale & Pomegranate Salad Prep Time 15 minutes, Serves 2 Ingredients: • 1 bunch of green kale • 1 pomegranate, seeded • ½ small red onion, sliced thin • ½ cup pecans or walnuts • 4 oz of feta cheese crumbles Dressing: • 2 Tbs Olive Oil • 3 Tbs Apple Cider Vinegar • 2 tsp honey Directions 1. Clean and remove stems from kale. Tear kale into bite-sized pieces.

2. Whisk together dressing ingredients.

3. Toss kale in dressing. Add pomegranate seeds, onion, pecans, and feta cheese.

Tip: You can also add roasted sweet potatoes to this recipe!

h

,

Bacon and Brussels Sprouts Hash

Prep time 5 minutes, cook time 25 minutes, Serves 4 Ingredients: • 12 ounces bacon • ½ yellow onion, chopped • 12 ounces Brussels sprouts, shredded • Juice of ½ a lemon • Salt and pepper to taste Directions 1. Cook bacon in a large skillet over medium heat until crisp (about 8 minutes).

2. Remove bacon and pour out excess fat from skillet 3. Return skillet to medium-high heat and cook onions 5-7 minutes 4. Add Brussels sprouts, cooking 7-10 minutes, stirring occasionally until the Brussels sprouts are browned.

5. Chop bacon and stir into Brussels sprouts. Add salt and pepper to taste. Squeeze lemon juice over top.

6. Excellent served with hot sauce and eggs!

January/February 2021

The Co-operator | The Newsletter of East End Food Co-op

12

Winter Citrus and Red Cabbage Quinoa Salad

Vegan Squash Soup

Ingredients: • 2 cups quinoa • 2 ½ cups water • 3 oranges, peeled and segmented (or try with tangerines and/or grapefruit) • 1 tsp orange zest • ¼ cup orange juice • 2 Tbs olive oil • 1 Tbs agave nectar • ½ cup red cabbage, thinly sliced and chopped into 2” pieces • 2 Tbs fresh parsley, finely chopped • 2 Tbs green onion, sliced • ¼ cup slivered almonds • ½ tsp ground cinnamon • 1 tsp ground ginger • Salt and pepper to taste

Ingredients: • 1 medium butternut squash • 1 Tbs olive oil • 1 large yellow onion, diced • 3 cloves garlic, crushed • 1 tsp ground coriander • ½ tsp ground turmeric • 1 pinch cayenne pepper • 3 cups vegetable broth • 1 cup water (for creamier soup, add 1 small can full fat coconut milk) • Salt and pepper to taste

Prep Time 15 minutes, Cook Time 1 hour Serves 4

Prep Time 20 minutes, Serves 4

Directions 1. Add quinoa to a fine gauge strainer and rinse thoroughly.

2. Add quinoa and water to a medium pot.

Bring to a boil then reduce heat and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

3. Whisk together orange juice, agave nectar, and olive oil.

4. Stir in orange zest, parsley, green onions, almonds, cinnamon, ginger, salt and pepper.

5. Toss quinoa in orange dressing mixture.

6. Add in cabbage and orange segments and gently toss again.

7. Garnish with almonds and green onion.

8. Serve immediately. Can be stored in the refrigerator for up to 3 days.

Directions 1. Cut butternut squash in half and place cut side down on a baking sheet and roast at 350 degrees F for 35 minutes 2. Once squash has cooled, remove seeds and scoop out flesh.

3. In a large pan, heat olive oil over medium heat.

4. Add onion and garlic and cook for 5 minutes.

5. Add turmeric, coriander, and cayenne and cook for one minute.

6. Add the squash, vegetable broth, and water.

7. Bring to a boil then reduce heat to simmer, cover, and cook for 10 to 15 minutes.

8. Blend the soup with an immersion blender or food processor.

January/February 2021

The Co-operator | The Newsletter of East End Food Co-op

13

2021 Food Trend Predictions Industry experts predict plant-based foods, functional ingredients, sustainability, transparency and local sourcing will be the top food trends for 2021. We asked our own inhouse experts (our awesome buying team) for their take. Here’s what they had to say…

“The two main categories of herbal wellness that are trending and will probably continue to do so due to COVID: immunity support and anti-anxiety/mental health support. For immunity elderberry (the top seller this year by far), echinacea, astragalus, dandelion, burdock. Herbs that are popular to support mental health are tulsi, reishi mushroom, ashwagandha, kava kava, valerian, and green teas. I expect all the starters (kefir, kombucha, sourdough, etc.) will be hot again especially if another lockdown happens.”- Chad Nelson, Wellness Clerk III “I think Oat milk will continue to be the big thing in perishable. Beyond Meat products are by far the dominant product in frozen. Both will continue to lead the pack.” - Evan Schmitt, Perishable Merchandiser

“I expect more interest in plant-based cheeses, cheese flavored healthy snacks (popcorns, puffs, and crisps)and cheese for comfort food like mac and cheese/grilled cheese. Local cheese that are better for the environment, BIPOC producers, and charcuterie will also be focuses for the cheese island." - Trevor Ring, Cheese Buyer

“Staples like tomatoes, baking items, and toilet paper will remain very popular. There is also a lot of interest in reduced packaging home and cleaning items. And I have had requests for Keto chocolate.

Plant-based snacks continue to trend.” - Jared Evanowski, Grocery Coordinator

“Items that help de-stress and unwind: essential oils, candles, massage oils, bath bombs, and facial mist.” - Abby Watt, Health & Beauty Buyer *This photo was taken march 2020 before mask mandate

14

The Co-operator | The Newsletter of East End Food Co-op

January/February 2021

Congratulations to our Employees of the Month!

Kat Reilly (Front End): Kat's favorite part of working at the co-op is interacting with (and occasionally dancing with) all the people. When she is not working, Kat spends time at home with her fur-babies (cats Augie & Debo) and partner Don, rooting on Pittsburgh sports teams. She is abundantly grateful to the community of people who support and uplift her daily.

Reid Megette (Cafe): Reid is proud to be part of the co-op's union and enjoys the sense of empathy possessed by fellow co-workers. Pre-COVID, Reid enjoyed making comfort food for the hot bar. Outside of work, Reid enjoys playing music, hiking, and a good malty beer or hot toddy.

Erin Myers, IT Manager: Erin's favorite pandemic pastime has been playing with her new puppy, Greta. She also does her best to get out of the house by spending weekends hiking. Newly engaged, she hopes she'll be able to have her wedding in the not-too-distant future.

Register Round Up

Your spare change results in positive change. register

Round

To support these organizations, tell your cashier to Round Up your total at the register!

Register Round Up Funds raised to date: $177,224.21 April 2013 - October 2020

January Recipient Civically, Inc. focuses on community development by promoting civic and social literacy to instill self-reliance while also addressing the immediate needs of the economically under-connected in the greater Wilkinsburg and East End region. www.civicallyinc.org

January/February 2021

February Recipient The Legacy Arts Project works to preserve the history and traditions of African art, as represented throughout the diaspora, through education, instruction, and interactions. www.legacyartsproject.org/

The Co-operator | The Newsletter of East End Food Co-op 

15

Home Delivery & Curbside Pickup Available Daily Curbside pickup is available every day between 2-3 PM and 5:30-6:30 PM. Orders are due by 1 PM for next day pickup.

Use our online form to submit a list of 10 to 20 items. The shopping list is organized by department.

www.eastendfood.coop/shoponline

Open to everyone, everyday from 8 AM-8 PM

Open to everyone, everyday from 8 AM-8 PM 7516 meade pgh, pa 15208 7516 meade street,street, pgh, pa 15208 412-242-3598 • www.eastendfood.coop 412-242-3598 • www.eastendfood.coop 16

BE SOCIAL WITH US

Subscribe to our e-news by texting EASTENDFOOD to 228328.

Be Green! View all our issues of the co-operator online at www.eastendfood.coop/the-cooperator

The Co-operator | The Newsletter of East End Food Co-op

January/February 2021

Be Green | View all our issues of the co-operator online at www.eastendfood.coop/the-cooperrator