Co operator THE
Volume 28 : Issue 4 • July & August 2017
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FREE!
Healthy foods, Healthy Communities Page 4
the versatile vinaigrette Page 6
get the grill started Page 8
GM REPORT By Justin Pizzella, General Manager
Board of Directors Eddy Jones, Vice President Amit Shah, Treasurer Andrew Ritchie, Secretary Dirk Kalp Patrick McHale William Warnock Brynn Yochim The board meets the third Monday of each month.
Management Team
General Manager: Justin Pizzella Human Resources: Jen Girty Finance: Shawn McCullough Marketing & Member Services: Kate Safin IT: Erin Myers Grocery: Maura Holliday CafĂŠ: Amber Pertz Front End: eric cressley Produce: Evan Diamond
The Co-operator
Editor: Kate Safin Copy Editor: Mike Eaton Contributors: Erica Peiffer Design: Molly Palmer Masood Printer: Banksville Express Printed with vegetable-based inks on recycled paper. The Co-operator is a bi-monthly publication of East End Food Co-op. Copies are available in the lobby of the store and online at www.eastendfood.coop.
Interested in Advertising?
Please contact: editor@eastendfood.coop or call 412.242.3598 ext. 142. Opinions expressed are the writers’ own and do not necessarily reflect Co-op policy. The East End Food Co-op does not endorse the views or products of the advertisers in this newsletter.
Our Co-op is guided by two overarching sets of principles: our Ends Statement and the Seven Cooperative principles (see page 5). In both, we are directed to be more than just a grocery store, with emphasis on helping our community. Our ability to fulfill these principles is directly related to how well we run our store. If there is no profit, there is no mission. As general manager, I focus our efforts on our core expertise--good, clean food--while redirecting some of the revenue of the store to organizations focused on the social issues that fit our values. We support our community in many ways, from stocking our shelves with local goods to rounding up spare change for area non-profits. Our sourcing is focused on supporting a local food infrastructure. When I started at the Co-op in 2011, our direct sales of local products were 12%. Over the past year, we have reached 29% of our sales being local. For the coming year, we have set a goal to reach 35%. We give generously to hundreds of area non-profits and schools through our general donations program. By providing cash sponsorships, store product, and gift baskets, we help many fundraising efforts in the communities that surround our store. And the Register Round Up Program has contributed more than $100,000 to area non-profits since 2013. We also collaborate with hungerrelated organizations, donating more than 8,000 pounds of healthy, fresh food to those in need each year. Our community event series is now structured to support area non-profits and small local businesses that have expertise to share in areas our members express interest in. We offer classes on growing, green cleaning, wellness, sustainability, and meet-and-greets with local farmers. We provide the space, marketing and promotion for these events and give the proceeds to our presenters. I am proud of how much our Co-op gives to the Pittsburgh community. As we continue on our path, I trust that our Co-op will continue to grow and expand our efforts to enhance the physical and social health of our community. YOU CAN HELP! GET MORE INVOLVED IN YOUR CO-OP! One of the most important ways a member can participate in the Coop is by serving on our Board of Directors. Elections are near. Please pick up a candidate packet to learn more about this opportunity. If you are not able to run for the board, we still need you to vote in the election. The Co-op is facing many challenges and opportunities that the board will be deciding. It is vital for each of our members to remain informed and to vote. 2 - The Co-operator
BOARD REPORT If you are interested in taking your involvement with the East End Food Co-op to the next level, now’s your chance! We are currently seeking candidates for board service whose contributions can help us create and achieve a shared vision for the short- and long-term future of the Co-op. While participation in a cooperative can take many forms, the most direct responsibility falls upon members of the board of directors, a nine-person body of member-owners tasked with representing the membership. What does the board do? The board follows a Policy Governance philosophy, which prescribes a clear boundary between governing and managing an organization. Specifically, for the East End Food Co-op, this means that board members do not make decisions about day-to-day store operations. Instead, they focus on broader concerns, specifically: • Overseeing the general manager • Financial oversight of the Co-op • Engagement with and accountability to our member-owners • Creating a long-term vision for the Co-op Who is a good candidate for board service? Dedication to the Co-op and its principles is first and foremost. To be eligible, a candidate must be a fully paid member-owner of the East End Food Co-op. A strong candidate will possess the following qualities:
Staff Celebrations
• Excellent communication skills. • Ability and desire to work closely with other board members as part of a cohesive team. • Vision for the future and an ability to see present-day decisions in the context of the long-term health of the Co-op. • Ability to speak openly and independently in group discussions, while also being able to abide by decisions arrived at collectively by the board. • Good judgment, honesty and courage. Directors prepare for and attend monthly board meetings, participate in ongoing email discussions, and take the lead in accomplishing various tasks on board committees, which requires a commitment of 10-30 hours a month. A director is elected for a term of three years and there is no limit to the number of terms a director may serve. Please refer to the Candidate’s Packet for additional details about candidate requirements, the application process, and important dates. How do I declare candidacy? To apply, complete the “Declaration of Candidacy Form” found in the Candidate’s Packet, which will be available at Customer Service or online at www.eastendfood.coop/ board-of-directors. Candidate submissions will be accepted from Saturday, July 1 until Monday, July 31 at 9 PM. Help us keep our Co-op going strong! We hope to see your application for candidacy in July. Members are always welcome to drop the board a line at boardofdirectors@eastendfood.coop
Stay Connected
Congratulations to the following staff members, who were elected by their peers as Employees of the Month.
Subscribe to our e-news and stay up-to-date on all the Co-op news and specials taking place in between the publication of our bi-monthly newsletter.
May
You can subscribe by clicking the link on the homepage of our website or by emailing a request to join to editor@eastendfood.coop.
Carrie Larese (Front End)
June
Richy Wellington (Café) Coleman (Front End) TheSimone Co-operator -3
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Healthy Foods, Healthy Communities By: Co+op, stronger together What’s to love about food co-ops? So much! Coops have a cool way of doing things differently. They’re people working together for better food, stronger communities and a healthier world. And cooperative grocers are making a big impact. The study, Healthy Foods Healthy Communities: The Social and Economic Impacts of Food Co-ops, quantifies the impact food co-ops have as compared to conventional grocery stores. The study’s compelling results demonstrate the many ways that food co-ops do well while doing good. Unlike their conventional counterparts, co-ops are owned and governed by member-shoppers and rooted in principles like community, voluntary and open membership, economic participation and cooperation. Because of these principles and practices, food co-ops inherently serve and benefit the communities where they are located. For example, the study finds that for every dollar spent at a food co-op, $0.38 is reinvested in the local economy compared to $0.24 at conventional grocers. Supporting Local Food Systems and Sustainable Foods Though “local” has popped up in conventional grocery stores in recent years, retail food co-ops are leaps and bounds ahead of the pack. Where conventional grocers work with an average of 65 local farmers and food producers, food co-ops work with an average of 157. Likewise, locally sourced products make up an average of 20 percent of co-op sales compared to 6 percent at conventional stores. The East End Food Co-op’s produce department carries 88-100% organically grown produce. Depending on the season, local produce makes up 20-48% of our offerings.
Years after creating the market for organic foods, co-ops are still the place to find them. Of produce sales at food co-ops, 82 percent are organic, compared to 12 percent for conventional grocers. And, organics make up 48 percent of grocery sales in food co-ops, compared to just 2 percent in conventional grocers. Locally sourced products make up an average of 25% of East End Food Co-op sales. We have more than 1,500 unique local products! Local Economic Impact The economic impact that a grocery store has on its local economy is greater than just the sum of its local spending, because a portion of money spent locally recirculates. For example, food co-ops purchase from local farmers who, in turn, buy supplies from local sources, hire local technicians to repair equipment, and purchase goods and services from local retailers. To some extent, conventional grocers do too, but the gap is still significant. For every $1,000 a shopper spends at their local food co-op, $1,604 in economic activity is generated in their local economy—$239 more than if they had spent that same $1,000 at a conventional grocer. The East End Food Co-op had more than $2.8 million in sales of local products last fiscal year. Employee Benefits The average co-op earning $10 million per year in revenue provides jobs for over 4 - The Co-operator
90 workers. In total, 68 percent of those workers are eligible for health insurance, compared to 56 percent of employees at conventional grocers. Co-op employees also earn an average of nearly $1.00 more per hour than conventional grocery workers when bonuses and profit sharing are taken into account. 100% of Co-op jobs earn above minimum wage. 82.5% of Co-op staff are eligible for health insurance and benefits. Environmental Stewardship Grocery stores—co-ops and conventional alike— generate a significant amount of waste. What sets retail food co-ops apart is what they do with that waste. Co-ops recycle 96 percent of cardboard, 74 percent of food waste and 81 percent of plastics compared to 91 percent, 36 percent and 29 percent, respectively, recycled by conventional grocers. Each year, we give more than 130,000 bag credits, recycle 300,000 pounds of waste, and compost 30 tons of food scraps.
RUN FOR THE BOARD To apply, complete the “Declaration of Candidacy Form” found in the Candidate’s Packet, which will be available at Customer Service or online at www.eastendfood.coop/ board-of-directors. Candidate submissions will be accepted from Saturday, July 1 until Monday, July 31 at 9 PM. Help us keep our Co-op going strong! We hope to see your application for candidacy in July.
The Co-operator - 5
Definition
A cooperative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural needs and aspirations through a jointly owned and democratically controlled enterprise.
Principles
1. Voluntary & Open Membership 2. Democratic Member Control 3. Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation among Cooperatives 7. Concern for the Community
East End Food Co-op’s Ends Statement The East End Food Co-op exists to enhance physical and social health to our community. To these ends, we will create: • A sustainable memberowned 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 Versatile Vinaigrette By Trevett Hooper Vinaigrettes are great any time of year, but they are especially useful in the summer when there is so much wonderful local produce to enjoy. Making vinaigrette from scratch is very easy, economical, and opens the door to many possibilities in the kitchen. They’re a delicious dressing for fresh salad greens and steamed vegetables. Cooked green beans tossed with vinaigrette and served at room temperature is very tasty. You can also use vinaigrette to season sliced tomatoes, especially if you’re looking for an alternative to the delicious-thoughubiquitous balsamic/basil/ olive oil treatment. Vinaigrettes also make good marinades. Local, pastured chicken breasts marinated for 2-4 hours in an herb-rich vinaigrette before grilling adds lots of flavor (poke the breast with a fork to help the marinade soak in).
Balsamic vinegar, minced garlic, and a pinch of brown sugar works nicely as a marinade for grilled wedges of bitter greens like radicchio or escarole. Or try rice wine vinegar, red pepper flakes, cilantro, and honey for a delicious napa cabbage marinade for grilling or baking in a hot oven. My favorite summer application of all, however, is to dress a potato salad with the Basic Vinaigrette recipe below, adding minced garlic and chopped fresh oregano to the vinegar. Once you know how to make a simple base recipe, you can explore some variations. Try incorporating fresh herbs. For more robust herbs like oregano, thyme, savory, and rosemary, I like to steep them in the vinegar along with the shallot. For more delicate herbs like basil, dill, chervil
Basic Vinaigrette
• 1 ½ tablespoons minced shallot • ¼ cup red wine vinegar (or any vinegar you like) • 1 tablespoon Dijon mustard • ¾ teaspoon sea salt • ¾ to 1 cup oil
First, mince the shallot very small and allow to macerate (soften) in the red wine vinegar for 10-15 minutes. Add Dijon mustard and salt, and whisk to combine. Slowly incorporate the oil, a few drops at a time, whisking all the while. By the end of it, you should have an emulsified vinaigrette. Taste and season with salt if necessary.
or parsley, I like to fold them in at the end. You can experiment with different alliums, too. While shallots are great because they go with so many things, ramps, spring onions, green garlic, garlic, or scallions would all work too, alone or in combinations. There is lots of flexibility to work with whatever the local markets have to provide. Certain oils, such as extra virgin olive oil, may solidify in the fridge. If this happens, just set it out at room temperature until it becomes liquid again. I like to use a half neutral-tasting 6 - The Co-operator
oil (like grapeseed or canola) and half extra virgin olive oil. Using straight olive oil can be tricky. In my experience, it can sometimes come out bitter and makes for a less-stable emulsification. Properly seasoning a vinaigrette is imperative. The Basic Vinaigrette recipe is light on salt, allowing for the different salt levels of various Dijons. Whisk in additional salt at the end, if needed, a few pinches at a time, until it tastes good. Balancing oil and vinegar with salt is tricky business and may take practice. Season fearlessly; if you overdo it with the salt, you The Co-operator - 7
can always whisk in more oil and vinegar. Now that you know how to make a delicious vinaigrette that is cheaper and probably tastier than just about any pre-made vinaigrette you could purchase, the fun begins! Trevett is a Co-op member and the chef and co-owner of Legume Bistro, a family-operated restaurant located in the North Oakland neighborhood of Pittsburgh. Named a semi-finalist for Best Chef in the 2013 James Beard Foundation Awards, Trevett leads a team of curious cooks exploring old-fashioned methods of in-house food processing such as fermentation, canning, drying and whole animal butchery in order to cook with significant amounts of local ingredients throughout the year.
Get the
Grill Started By: Co+op, stronger together
Start your grill about 30 minutes before you begin cooking. It’s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables. If you don’t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.
Grilling tips Aside from traditional grill items like beef, chicken and sausages you can add that char-grilled flavor to items such as: Corn - Soak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15–20 minutes, turning frequently. Mushrooms - Wash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5–7 minutes. Whole portabello mushrooms take 10–20 minutes, depending on their size. Onions - Slice thickly and brush with oil. Cook onions directly on the grid at mediumhigh heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30–45 minutes at medium heat. Peppers - Grill whole peppers at high heat until skin is charred black, about 15–20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds. Potatoes - Wrap baking potatoes in foil. Cook at medium heat for 25–30 minutes or until tender. Shellfish - You can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops or shrimp can be skewered or cooked in a basket. Shrimp take about 8–12 minutes depending on their size. Steak - Choose steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1–2 minutes per side. Then move to a medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm). Spare ribs - Spare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.
Your Co-op carries Woodstock AllNatural Lump Hardwood Charcoal! No coal, no fillers, no chemicals — means you’ll enjoy the true flavors of your barbeque favorites. Look for it in the store!
Fish - Firm fish, such as tuna, salmon or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling. 8 - The Co-operator
Grilled Eggplant Napoleon
Co-op CafĂŠ Lentil Burgers
Shish Tawook
Glazed Grilled Pineapple
5. Stir in cooked lentils and tamari to moisten until mixture forms a • 1 cup dry lentils dough. • 1 cup rolled oats 6. Scoop out mixture • ¼ tsp black pepper with an ice cream • 1 tsp granulated garlic scoop or large spoon • pinch of clove powder onto an oiled baking • ¼ cup chopped fresh sheet, or form patties parsley • 2 Tbsp nutritional with hands and place yeast flakes on baking sheet. (This • ½ onion, minced recipe makes 6 large • 1 carrot, minced burgers.) • ¼ cup tamari 7. Flatten burgers to size and shape desired; they will not spread as they bake. 8. Bake for 20-30 1. Pre-heat oven to 400 minutes. degrees 9. Top with your favorite 2. Cook lentils in 2 cups gravy or marinara water until tender; sauce, or serve on drain. a roll with all the 3. In a food processor, fixings. Burgers can be combine oats, and spices until well refrigerated for a week blended. or frozen for several 4. Add carrots and onions months and reheated to dry oat mixture in a in the oven or in a bowl. skillet.
Ingredients
Ingredients
Ingredients
Ingredients
INSTRUCTIONS
• 1 peeled and cored pineapple • 1/2 cup dark rum • 1/2 cup packed brown sugar • 1/4 cup of freshly squeezed orange juice • 2-3 tablespoons lime juice • 1 teaspoon ground cinnamon • 1/2 teaspoon ground coriander • 1/4 teaspoon ground cloves
INSTRUCTIONS 1. Preheat and season the grill or grill pan. 2. Slice pineapple into 1/2 inch rings. 3. Combine rum, brown sugar, juices and spices. 4. Heat, stirring constantly, until the sugar dissolves 5. Remove from heat and allow mixture to cool. 6. Place pineapple rings on the grill and baste with rum mixture. 7. Grill for 8-10 minutes over medium heat. 8. Flip the pineapple and baste again, cooking for an additional 6-8 minutes. 9. Remove pineapple rings from grill and serve with remaining glaze.
• 1 large eggplant • 2 red bell peppers, seeds and stems removed • 3 tablespoons olive oil • 6 ounces Halloumi cheese, sliced into 10 rectangles Mediterranean Salsa • 2 large tomatoes, diced • 2 tablespoons finelydiced yellow onion • 1/2 cup chopped mixed olives (pits removed) • 2 cloves garlic, minced • 2 tablespoons extra virgin olive oil • 1 tablespoon lemon juice • 2 tablespoons balsamic vinegar • 2 tablespoons minced fresh basil • Pinch each of salt and ground black pepper
INSTRUCTIONS
1. In a mixing bowl, stir together all the salsa ingredients and taste for salt and pepper. Set aside to let the flavors combine while grilling the eggplant and bell peppers.
• 1 cup Greek yogurt • 1/2 cup lemon juice • 1/4 cup chopped fresh garlic (about 12 cloves) • 1/3 cup olive oil • 1/4 cup apple cider vinegar • 2 tablespoons tomato paste • 1/2 teaspoon ground ginger • 1/4 cup chopped fresh mint • 1 teaspoon paprika • 1/2 teaspoon cayenne pepper • 2 pounds boneless, skinless chicken breast, cut into 2-inch cubes • 1 red bell pepper • 1 green bell pepper • 1 small eggplant • 8 ounces whole fresh mushrooms, rinsed and halved
INSTRUCTIONS 1. In a medium-sized bowl, mix together the yogurt, lemon juice, garlic, olive oil, vinegar, tomato
2. Preheat the grill to medium-high. Remove the stem and bottom of the eggplant and slice crosswise into 10 rounds approximately 1/2-inch thick. Slice the red peppers into quarters. Brush both sides of the ggplant, pepper and Halloumi slices with olive oil and sprinkle with salt and pepper. Grill the eggplant and peppers until tender, 4-5 minutes on each side, and lightly grill the Halloumi cheese for 1-2 minutes on each side. Remove from grill and assemble the napoleons on individual serving plates, starting with a spoonful of salsa, an eggplant slice, a red pepper slice and a cheese slice; repeat, and top the stack with a third spoonful of salsa. Serve warm. Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at strongertogether.coop.
paste and spices. Add the cubed chicken to the marinade and refrigerate for at least 4 hours or overnight 2. Heat the grill to 375ºF. 3. Seed peppers and cut into approximately 2-inch squares. Slice the eggplant crosswise into 1/4-inch thick slices. When the grill or oven is hot, remove chicken from the marinade and place on skewers, alternating with the cubed peppers, eggplant slices and mushrooms. Place kabobs on grill, and cook, covered with grill lid, for 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Let stand 5 minutes before serving. Reprinted by permission from StrongerTogether. coop. Find more recipes and information about your food and where it comes from at strongertogether.coop.
THE
MEET Owner By Erica Peiffer, Member Services Coordinator What’s your name and where do you live? My name is R.T., and I live in the Hill District. What motivated you to start shopping at the Co-op? At one point I lived at the corner of Negley and Penn Avenue. The East End Food Co-op was located near Babyland back then. And I was beginning to think about eating healthy, as I’d started a family. So I began shopping at the Coop, but I didn’t immediately join. I just really liked the food. What’s different about the Co-op compared to other grocery stores? For me, I can trust in the quality of the food. It’s advertised as organic. They put the ingredients on the hot food, so I know exactly what’s in it. And you don’t get that in any other restaurant. If I eat out, I don’t know what I’m getting. I’d have to ask the chef perhaps. But eating at the Co-op, the ingredients are posted and the food is very tasty. Also, I’m a vegetarian, actually a vegan. So I just trust the Co-op. How would you describe your lifestyle and how does the Co-op fit in? Currently I’m retired, and I have plenty of time to plan my meals, but I don’t cook at home. So I come to Co-op almost daily - I feel as though my day is not complete unless I’ve had a meal at the Co-op.
R.T. Crystian Member Since 2003 I attribute my excellent health, and what many others call a “youthful appearance” to the sustenance I purchase from the Co-op. I’m currently 70 years old. I have six siblings, they are all diabetic. I’m not on any kind of medication. I attribute all that to the Co-op, because like I said, I’m here almost every day. If you could change one thing about the Co-op, what would it be? I would push for relocation. The Co-op is so essential to the community, they deserve a bigger and newer facility. What do you like to do when you’re not at the Co-op? I’m retired, after 33 years of service as an investment banker for Mellon Bank. Now I like to volunteer. I used to volunteer here at the Co-op. Nowadays, I volunteer at the Homewood Carnegie Library and also as an usher at the Carnegie Music Hall.
STEAM Afterschool Programs starting August 28! Are you in 1st - 8th grade? Want to create your own mixtape, create slime, or learn how to use a 3D printer? Assemble Afterschool is an exploratory program that introduces students to local artists and makers in their community. Join us as we learn through making!
STEAM Summer Camp :: June 19-August 18 4824 Penn Ave. | assemblepgh.org | (412) 661-6111
The Co-operator - 11
Invest in a Community:
Become a Co-op Member!
By Erica Peiffer, Member Services Coordinator Becoming a Co-op member-owner not only makes good economic sense, it’s a choice that affords many social benefits! You’re joining a dynamic community of happy, healthy people that are invested in a creative vision to transform the future. Membership demonstrates a commitment toward building a sustainable business that is open to everyone, operates democratically, and supports an ethical and resilient local food system. Your membership share contributes to the collective capital that sustains our mission to enhance physical and social health in our community. All that – plus discounts, special member services, exclusive offers at partnering businesses, access to our Federal Credit Union, and a vote in Co-op elections!
The membership share is an investment of $100 that is paid once and entitles you and your household to the benefits of one membership. There are no annual fees or dues, and the share is fully refundable. You have nothing to lose, and a community to gain! If you’re considering joining our Co-op community, or have someone in mind to refer, now is the time! The Co-op is hosting a Member Drive on Saturday, July 15 - Sunday, July 23 with fun activities and promotions. • New members receive a free gift and are entered in a drawing to win a $50 gift card! It’s easy to join; just stop by Customer Service to fill out an application and make a payment toward your share. You can pay all at once or in $25 quarterly installments. • Current members can spin the prize wheel for a chance to win free products and merchandise! Co-op staff will be in front of the store during select hours each day with samples and a prize wheel. • Community Partners will be on-site with special demos and giveaways during the Local Business Expo on July 15! See the event listings on the back page for more details. We hope you’ll join us during this year’s Member Drive! 1212 -The TheCo-operator Co-operator
July Register Round Up The Greater Pittsburgh Community Food Bank has been fighting hunger in our region for over 30 years. They currently distribute 26.5 million pounds of food to 360,000 people annually by collecting and delivering items through a 400+ member network in 11 counties in Southwestern Pennsylvania. Communities Served: Southwestern Pennsylvania Register Round Up funds will support programming dedicated to eliminating hunger in our region.
www.pittsburghfoodbank.org
AUGUST Register Round Up Assemble is an open physical space in the Garfield neighborhood in Pittsburgh. They unite artists, technologists, and makers with our neighbors of all demographics. Assemble provides a platform for experiential learning, opening creative processes, and building confidence through making. Communities Served: Garfield, Friendship, East Liberty, Bloomfield, East End Register Round Up funds will support free afterschool program and scholarships for summer camps.
www.assemblepgh.org
If you’d like to support these organizations and their missions, be sure to tell your Co-op cashier to round up your total to the nearest dollar. Want to give more? Just let your cashier know. The Co-operator - 13
perfect Picnic Products WE LOVE LOCAL
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The Mountain Valley Spring Water
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Co-op Café Black Bean Salad
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Good Health Avocado Sea Salt Chips
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Co-op Café Portabello Wrap
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Co-op Café Paleo Cookie
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Organic Blueberries
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Free For All Gluten Free Olive Oil Crackers
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Allegro Hearth Bakery Whole Wheat Baguette
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Marin French Cheese Petite Truffle Brie
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Goat Rodeo Chevre
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Bedillion Honey Farm Raw Honey
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Organic Yellow Peach
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Tierra Farms Bulk Salted Mixed Nuts
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Divinia Marinated Mixed Olives
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Hydro Flask 40 oz. Wide Mouth Bottle
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7516 Meade Street Pittsburgh, PA 15208 Phone: 412.242.3598 www.eastendfood.coop
Event Calendar JULY & AUGUST
COMMUNITY PARTNERS LOCAL BUSINESS EXPO Saturday, July 15th 12 PM – 4 PM POWER/EEFC Conference Room FREE! No RSVP required!
Community Partners are locally owned businesses that offer exclusive discounts to Co-op members. From massage therapy to pet supplies to moving trucks, these small businesses provide a variety of products and services that meet the needs of our community. They’ll be on site for you to enjoy free demos, special offers, and giveaways!
Delicious Plant-Based Sauces
Wednesday, August 2nd 7 PM – 8 PM Carson Gross, Certified Health Coach Café Seating Area FREE! RSVP at plantbasedsauces.eventbrite.com This workshop will allow you to create versatile sauces and dressings to take your healthy eating to the next level. Come by for this free demonstration with samples of gluten-free and dairyfree recipes you can try yourself!
CO-OP ORIENTATION
Sunday, August 6th 1 PM – 2 PM Erica Peiffer, Member Services Coordinator POWER/EEFC Conference Room FREE!
JULY 5th and AUGUST 9th
Orientations ensure our members feel completely comfortable using our store and participating in our Co-op. Curious about membership? Non-members welcome! RSVP by calling 412-242-3598 or email epeiffer@eastendfood.coop.
WILD EDIBLE & MEDICINAL PLANT WALK
Sunday, August 27th 5 PM – 6:30 PM Brooke Smokelin, Mookshi Wellness Center Frick Park – Fern Hollow $10 Co-op Members / $15 Non-members RSVP at wildediblewalk.eventbrite.com Hike into the wild and wonderful urban woodlands to find a fantastic array of edible and medicinal plants! This is both a scientific and spiritual discovery walk that will deepen our relationship with nature. Wear suitable clothes and shoes for outdoors.
WELLNESS Wednesday
*No additional discounts or sales may be stacked with this offer
10%* off wellness AND body care Senior Discount Days
(5% courtesy discount for 62+) Every Tuesday & Thursday
quarterly discount
Members, be sure to use your 10% quarterly discount by Sept. 30th!