ISSUE #411
JULY/AUGUST 2016
Printed with soy ink on recycled paper in Albany, NY
IN THIS ISSUE: Save Water in Your Garden Making the Most of Tomato Season Treating Poison Ivy (Naturally) Cool Off in a Nearby Swimming Hole
1. Voluntary, Open Ownership 2. Democratic Owner Control 3. Owner Economic Participation 4. Autonomy And Independence 5. Education, Training And Information 6. Cooperation Among Cooperatives 7. Concern For The Community
open every day 8am - 10pm
Honest
Weight
FOOD CO-OP
Honest Weight is a member-owned and -operated consumer cooperative that is committed to providing the community with affordable, high quality natural foods and products for healthy living. Our mission is to promote more equitable, participatory and ecologically sustainable ways of living. We welcome all who choose to participate in a community which embraces cooperative principles, shares resources, and creates economic fairness in an atmosphere of cooperation and respect for humanity and the earth.
The Coop Scoop is Honest Weight’s bi-monthly newletter, produced by the Education Department and offered free of charge as part of our mission. Content is created by Co-op member owners and staff. To get involved, please contact: georgiaj@honestweight.coop
contact us 100 Watervliet Avenue Albany, NY 12206 (518) 482-2667 [COOP] coop@honestweight.coop www.honestweight.coop
behind the CO-OP BOARD OF DIRECTORS PRESIDENT
Carolynn Presser
VICE PRESIDENT
Tim Corrigan
SECRETARY
Rebekah Rice
TREASURER
Kate Doyle
OWNER SERVICES COORDINATOR
Janet Sorell
(x104)
INTERIM CHIEF FINANCIAL OFFICER
Jim Guzewich
(x107)
COMMITTEE LIAISONS COMMUNICATIONS
Ned Depew
FINANCE
Kate Doyle
DEPARTMENTS AND TEAM LEADERS
MARKETING
Ned Depew
STORE OPERATIONS MANAGER
Stephen Quickenton (x104)
MEMBERSHIP
Carolynn Presser
OUTREACH COORDINATOR
Amy Ellis
(x128)
NUTRITION & EDUCATION
Carolynn Presser, Rebekah Rice
EDUCATION COORDINATOR
Georgia Julius
(x219)
PERSONNEL
Daniel Morrissey, Rick Donegan
FRONT END MANAGER
Katie Centanni
(x109)
STRATEGIC PLANNING
Daniel Morrissey, Rebekah Rice
BULK MANAGER
Tom Gillespie
(x130)
NOMINATING
Rick Donegan
PRODUCE MANAGER
Brendan Kelly
(x118)
CORPORATE COMPLIANCE
Saul Rigberg
FOOD SERVICES MANAGER
Dan Hurlbut
(x108)
BOARD APPOINTED COOPERATIVE COUNCILS
GROCERY MANAGER
David Aube
(x119)
HONEST WEIGHT COMMUNITY INITIATIVE Daniel Morrissey, Carolynn Presser
MEAT MANAGER
Nick Bauer
(x113)
WELLNESS MANAGER
Kevin Johnston
(x122)
GOVERNANCE REVIEW COUNCIL
Nate Horwitz
BY-LAWS PANEL
Ned Depew
Interested in joining a committee? Contact: board@honestweight.coop
want to advertise? contact: Kim Morton (518) 330-3262 kim.a.morton@gmail.com
The contents of the Coop Scoop are for information purposes only and not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay seeking it because of something you have read in the Coop Scoop.
Cover photograph of Kaaterskill Falls by Andrew Franciosa
Words
Mathew Bradley‘s hand drawn illustrations are likely familiar to you if you spend time at Honest Weight Food Co-op. Aside from working as our Graphic Designer, Matt also makes music, hangs out with animals, and draws and designs things for other people and businesses. Visit mathewdoesstuff.com for more about his work. Penny Lee Deere and Paula Hebert are photographers and veterans. They are founding member of #ART4VETS, a group of veterans who see the arts as an outlet to help resolve conflicts within, develop interpersonal skills, manage behaviors, reduce stress, and increase self- esteem, self-image, self-worth, self-awareness and insight. Kate Farrar is the Crew Manager at Hearty Roots Community Farm in Germantown, NY. She has been farming vegetables since 2012. Though farming takes up most of her time, she occasionally writes for Edible Hudson Valley, and enjoys taking photographs and throwing on a ceramics wheel. Though she only recently joined, Kate is thrilled to be a part of the Co-op because of her continued interest in knowing that food is sourced with consideration. Andrew Franciosa is a computer nerd turned photographer who regularly contributes photos to the Coop Scoop. After discovering Honest Weight in 2008, he became interested in making better food at home. Countless hours of practice later, flavorful vegan meals are finally being prepared regularly. Amelianne McDonnell is a graduate of FIT with a BFA in Illustration. Her work is inspired by the what she loves most: living things and outdoor adventures. When she’s not petting cats and dogs she can be found fly fishing streams and creeks in the Adirondacks. To see more examples of her work or to inquire about projects or commissions (she loves pet portraiture), please reach her by email. ameliannemary@gmail.com
Behind the Scenes
Liz Burrichter lives in Petersburgh, NY at Diggers Bend Farm, where she helps her housemates with their diverse livestock operation and grows veggies for herself and her partner, Isaac. Besides rescuing produce from stores and farms throughout the region through her work with Capital Roots, she also works as an organic crop inspector, reporting to certification agencies in New York and Massachusetts. She loves working with and learning from the farmers surrounding our metropolitan area. Colie Collen, member of the Co-op for 8 years and counting, was formerly Honest Weight’s Education Coordinator. Now she grows flowers and makes bouquets for her business Flower Scout, which you can find online at: www.flower-scout.com. Amy Ellis has been HWFC’s Outreach Coordinator since November of 2010 and was a member-owner prior to that. The Outreach program comprises activities in-store and at schools, libraries, and community organizations that fulfill the Co-op’s mission to provide resources and expertise to the community. She manages and works in conjunction with a team of approximately twenty-five member workers to implement the many facets of community outreach, helping to make the Co-op much more than “just” a grocery store. Julie Harrell has written articles for the Coop Scoop since April of 1995, when her first article, An Organic Baby at Honest Weight, was published. She and her husband, Jerome, live on a farm with three horses, four llamas, five cats, two dogs and bees. Her daughter Reesa is a stylist at Stiletto in Albany. You may contact Jules at photonicgirl@hotmail.com. A native Oregonian, Mary Szacik relocated to the East Coast for grad school in 2010, living in North and Central Jersey until putting down roots in Upstate New York just over a year ago. She has enjoyed exploring the beauty of the region and all its treasures, especially the Adirondacks. Mary is passionate about food justice, democratic workplaces, and the cooperative economy, so she is thrilled to contribute to these values embodied in the Co-op. Paul Tick has been active in environmental movement since the 1970s. In the 1990s he served six years on Honest Weight’s board of directors. Eight years ago he founded the Delmar Farmers Market, which has become one of the premier farm markets in the region, attracting well over 1,500 people each week. He is the Clinical Director of a counseling agency, and recently published a book, along with his wife, of their documentary photography. Ellie Markovitch is a native of Brazil and is a multimedia storyteller and creator of StoryCooking.com. Her work revolves around media and food literacy. She is member of Chefs Consortium and the Media Chef at cafe Dali Mamma. She lives in Troy with her husband, two children and dog.
Pictures
This Issue’s Contributors
Donna Eastman has been a Co-op member for many years- she remembers the Quail Street days! She stocked shelves in Grocery before becoming a Coop Scoop distributor, which is a job she really enjoys. Donna is a music therapist and animal lover. She has five cats and a dog named Rosie who does agility and therapy work. Georgia Julius moved to Troy from Pennsylvania in 2014. She became Honest Weight’s Education Coordinator in October 2015 and helping to put together the Coop Scoop is one of her favorite parts of the job. In her spare time, she likes to build things and grow food. Kim Morton, member of Honest Weight Food Co-op since 2005, is the Founder of First Division Marketing where she focuses on driving brand recognition and delivering revenue to a variety of high-tech companies. She has two young boys- Iggy (9) and Xavier (6) who attend Woodland Hill Montessori, where Kim likes to volunteer when she can. She has been handling Coop Scoop advertising since 2009 and looks forward to helping the publication grow. Doug O’Connor, Co-op member since 1989, has been distributing the Coop Scoop to businesses and organizations around Albany and Delmar for a very long time. Printed by Fort Orange Press in Albany, New York
A LITTLE NOTE: We celebrated Honest Weight Food Co-op’s 40th Anniversary last month, and now another mile-marker approaches. With this issue, we are entering the 40th year of our newsletter, first created in August of 1976 by a newly formed General Operations and Communications Committee, written on a manual typewriter and xeroxed for distribution. By the fourth issue (below), the publication was given a tentative name - The Coop Scoop - and began to look more like a newsletter and less like meeting minutes, with its fun drawings and a jokes section. Of course, the newsletter’s name stuck (though the Co-op itself did drop two words from its lengthy original name) and remains the same to this day. Over the years, this humble newsletter has shared anecdotes, ideas, good news and bad, information, complaints, recipes and opinions. It has morphed and been modified, grown and shrunk, as dedicated Coop members and staff have come and gone. One constant has always remained: behind The Coop Scoop is a diverse team of member-owners working to educate the public as part of Honest Weight’s mission. Through 2013, The Coop Scoop was a usually monthly publication. With the opening of the new store in 2014, printing went to quarterly, copies increased in number to 5,000 per run, and the layout changed to what you see now: a full-color magazine printed locally with soy ink. Ten issues later, it is time for another revision. I am very excited to announce that starting with this issue, we will publish The Coop Scoop bi-monthly, with six issues per year rather than four. This will allow the information herein to remain timely and relevant, with more opportunties for member-provided articles, recipes, photographs and illustrations. On behalf of all of this issue’s contributors, I thank you for your support as we continue to work at creating “a unique newsletter produced and nurtured by members of the Honest Weight Food Co-operative.” Georgia Julius, Education Coordinator
Contents JULY/AUGUST 2016 CONTRIBUTORS
4
HEALTHY LIVING TODAY Julie Harrell
6
SQUASH HUNGER AT HONEST WEIGHT Liz Burrichter 7 PRODUCER PROFILES Mary Scazik
8
SAVE WATER IN YOUR GARDENS Paul Tick
10
TREATING POISON IVY (NATURALLY) Colie Collen
12
LOCAL SWIMMING HOLES Georgia Julius
14
UPDATE FROM OUTREACH Amy Ellis
17
MAKING THE MOST OF TOMATO SEASON Ellie Markovitch 18 RECIPES
20
FROM THE SUGGESTION BOX
21
CLOSING WORDS
22
Local Swimming Holes, page 14
Making the Most of Tomato Season, page 18
Healthy Living Today: Lyme in My Backyard Part I
Jules shares the lessons and lore of battling ticks from her childhood in Oklahoma to her current home on a farm in Upstate New York.
by Julie Harrell
In Oklahoma, we used to say that ticks can kill a dog within a day. We said that if you left your dog unattended in a yard that was known for ticks, they would attach to the dog and suck all his blood out in a day. I once found a dog that was abandoned in an empty house and the tick removal took me two days. What we worried about then was literally the loss of blood. I remember rock climbing in the Wichitas near Ft. Sill, Oklahoma with my then-partner, Special Forces Captain Mr. Tough Guy Dude. Afterwards, we would stand in line at the Chinese restaurant picking ticks off each other like a couple of gorillas, with the other G.I’s watching us, smirking. They did it too. Ticks here never scared me like the night back in Lawton, OK when I lay in bed reading a book at midnight watching the floor move under my bed. I realized I was the next dog in line to have its blood sucked as the moving floor was entirely covered with an Armageddon of ticks. That pivotal moment, back in 1985, drove me to the local feed store where a grizzly old farmer suggested I purchase 50 lbs. of sulfur pellets and put them out in my backyard around my house. I bought my bag and never looked back. I keep a bag of sulfur pellets in my basement even today. During deer hunting season here in the Northeast, I once pulled 23 ticks off my clothing in one day. All this history with ticks and I never came down with any disease or other ailment. Mostly I just pulled ticks off of my dogs and cats, and occasionally off myself. Rarely did I get bitten, and in live and let live fashion, I always placed the ticks back on the ground. Fast forward to 2014. I was finishing up an advanced yoga teacher training module at Kripalu, which basically 6
Julie with her horse Zoey, an auction rescue take antibiotics. He said “Then you forced me to go mostly vegan except for eggs. My stomach and yoga agreed HAVE to follow the diet. No meat, no that meat could not be tolerated with 12 dairy, no sugar, no alcohol, no nighthours of daily yoga for nine days. After shades. The herbal medicine only works this, I worked hard as a tech writer for a with the diet. If you do not follow the few months at a local gig. Then sudden- diet you will not get well.” Okay, I can do this. Just give me the medicine! ly, out of nowhere, I was laid out with pretty much no energy. My shoulders So, I underwent the herbal treatment and hips floated out of their sockets, and was 80% there anyway with the scaring my poor husband with very diet. I got better quickly and within a strange noises. I managed to take care few weeks I was bouncing around in of my beloved horses and llamas, but joy. Yay, I had kicked Lyme! Well. As the rest of the time all I could do was you can probably imagine, life took a lay around in agony with aches, pains turn as soon as I ate a huge dessert, a and just plain malaise. bunch of nightshades, and a fat dose of cheesecake. After a few months of this, I went to a local herbalist who proclaimed me Thus began two years of fighting the diseased with an insect bite. We both horrible orthopedic and internal disagreed I was sick from the Lyme conabilities brought on by highly intelliglomerate of over 30 burrowing spigent, spiral-shaped, burrowing parasites rochetes. At the age of 54 this was not welcome news. I had managed all these with the ability to encyst and evade detection. years to get stuff done and work hard on the farm and suddenly my body had To be continued in the next issue. Yes, betrayed me. His words to me, and I this story has a happy ending! will never forget them, were: “You need antibiotics.” I said no, I didn’t want to COOP SCOOP
Squash Hunger
at Honest Weight by Liz Burrichter
Nearly 40 percent of food produced in America goes to waste, and an overwhelming majority of that food ends up in landfills. This number is hard to swallow, not only for the environmental impact of filling landfills with methane-producing material but even more so because approximately one in ten people in our region are food insecure, according to data collected by Feeding America. This means that one in ten people lack reliable access to a sufficient quantity of affordable and nutritious food. Community feeding programs help fill nutritional gaps, but they are not always able to carry a consistent supply of fresh options.
extra purchased items into the bin upon check out. Volunteers collect the contents multiple times per week for delivery to local food pantries, soup kitchens, and homeless shelters. Frequent recipients of these produce donations include the pantry at Blessed Sacrament, Capital City Rescue Mission, Trinity Alliance, Arbor Hill Food Pantry, Damien Center, and South End Children’s Café, among others. Buying an extra bunch of bananas or a sale produce item to put into the bin goes a long way in meeting the nutritional needs of local families. This program started small in 2004 with 6,200 pounds of produce rescued with the help of our volunteers and community gardeners. In 2015, we redistributed 80,000 pounds from
more than 20 sites to more than 60 community feeding programs, and this program continues to grow! I hope you’ll help. As a regional community concerned about the health of those that struggle without enough healthy food, let’s make fruit and vegetable “rescue” something that everyone can participate in. Liz works as the Outreach and Squash Hunger Coordinator for Capital Roots, a non-profit in Troy that works to reduce the impact of poor nutrition on public health in New York’s Capital Region by organizing community gardens, providing healthy food access, offering nutritional and horticultural education for all ages and coordinating urban greening programs in Albany, Rensselaer, Schenectady and southern Saratoga Counties.
Thankfully, Honest Weight makes a great effort to redistribute food that may otherwise go to waste. The Produce Department puts aside edible “cull” for Capital Roots’ Squash Hunger program, and the store hosts a Squash Hunger donation bin as well. You may have noticed the Squash Hunger bin located near the store’s exit. It has been tucked away over winter, but made its seasonal appearance again on June first. Our purpose is to make it easy for gardeners and shoppers to drop their surplus produce and
Liz unloading HWFC’s Squash Hunger bin
Celebrating 30 years of sustainable community development for economically underserved people and communities.
Become an investor in the Community Loan Fund. Help your community AND earn interest! Call us today to learn how. 255 Orange St., Albany, NY 12210 ◆ 920 Albany St., Schenectady NY 12307 (518) 436-8586 ◆ www.mycommunityloanfund.org JULY/AUGUST 2016
Connecting
socially concerned investors with local micro and social
entrepreneurs since 1985
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producer profiles EARTHLY REMEDIES BY ERIN
by Mary Szacik
Herbalist Erin Ethier, owner of Earthly Remedies in Richmondville, New York, began creating her own natural bath and body products 13 years ago after being diagnosed with multiple sclerosis. She was seeking ways to eliminate toxins from her environment and recognized that the products we put on our skin have the power to harm or heal the whole body. Seeking to heal, Erin wanted to ensure only the highest-quality, organic, and chemicalfree products were available not only for herself, but also her family and community. Earthly Remedies offers a diverse product line of body care products as well as headache remedies, eczema relief, and even a tick repellent for dogs.
IRVING FARM COFFEE ROASTERS
In 1996, a time when most New Yorkers were fueled by coffee from diners and donut shops, Irving Farm Coffee Roasters founders David Elwell and Steve Leven opened a tiny café serving locally roasted coffees near Gramercy Park in Manhattan. By the early 2000s the two Syracuse University friends expanded their scope to roasting their own beans. A century-old former dairy farm in Millerton, New York was transformed into a state-of-the-art roastery. From the beginning, Leven and Elwell experimented with smaller-batch single origin coffees from Latin America. As Irving Farm’s roasting evolved so, too, did its emphasis on forging rela-
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Wellness Department Erin’s products are made fresh to order in small batches to ensure quality, with many ingredients grown in her own organic garden or locally sourced. Interested in learning more about herbs and essential oils? Erin shares her wealth of knowledge through interactive workshops and classes. She will be hosting a workshop on crafting your own healing salves at the Co-op on August 11th at 10:30am. Come ready to discover the magical, nourishing world of herbal medicine and leave with your own tin of salve! Register online at www.hwfc.eventbrite.com, as spots are limited. Go to www.earthlyremediesbyerin.com or visit the Wellness department at the Co-op for more information.
Grocery Department tionships with coffee collectives and individual farmers, mostly in Central America. The company’s coffee director Dan Streetman says that these personal relationships allow a deeper level of transparency than even Fair Trade standards provide. Today, Irving Farm roasts over 300,000 pounds of coffee to serve its seven cafés and its wholesale customers. The holistic model upheld by Leven and Elwell maintains focus on the bean from source to cup through emphasizing ethical standards, sustainable practices, and high-quality training. For more information on this remarkable producer, visit irvingfarm.com.
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RULISON HONEY FARMS Earl Rulison, founder of Rulison Honey Farms, had been tending bees for decades by the time he founded the family business in 1893. What started out as a teenage interest has grown into a full-fledged wholesale business encompassing four generations of the Rulison family, including Earl’s sons John and Howard, their sons Gary and Mark, and great-grandson Ben. Based in Amsterdam, New York the farm maintains 1,500 hives scattered throughout the Mohawk and Hudson Valleys. Mark Rulison quips that the farm likely has the state’s largest workforce – a single hive is home to anywhere between 70,000 to 100,000 bees. These worker bees help to pol-
Bulk and Grocery Departments
linate many local orchards, but the Rulisons focus primarily on producing quality honey from clover and wildflowers, along with the farm’s famous summertime comb honey, a raw honey produced from summer and fall, and a spreadable, fine-granulated variety. People with allergies know that unfiltered, minimally processed honey is the best for naturally easing the impacts of seasonal suffering. The mild winter was kind to the Rulison’s bees, who are now busy working hard to create the delicious honey that can be found right here at the Co-op. Follow Rulison Honey Farms on Facebook for a fascinating first-hand look at honey production from a local treasure.
Stop Energy Waste and Save! Get a free Home Performance Energy Assessment which can qualify you for incentives and low interest financing to make home improvements. Have an expert show you where you may be wasting energy- and how to fix it.
Thursday,
July 21
We’ll help you take the first step to a greener and more comfortable building with lower utility bills.
Food & music
6:00pm
Film at 7:00pm Tickets $8.00
Homeownership Center www.ahphome.org
Visit www.GreenCapitalRegion.org or call 434-1730x414.
The film takes a cross-country look at drilling, highlighting its variety of contaminations, the stories of its victims, the false promise of an economic boom, with a focus on clean energy solutions that would allow us to proceed towards a future that does not rely on yet another dirty fossil fuel extraction process. Interviews with scientists, economists, health professionals, geologists and whistle-blowers provide the core information we think will convince the current President and those that will follow to join the “antidrilling” majority growing across the United States and call for fossil fuels to be left where they belong, in the ground.
Followed by a panel discussion and Q&A with writer and director, John Bowermaster! WAMC’s The Linda Performing Arts Center 339 Central Ave, Albany JULY/AUGUST 2016
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Save Water in Your Gardens by Paul Tick
Photo by Kate Farrar We have a shortage of fresh, clean water around the world. There are 800 million people on Earth without clear water. One five minute shower here uses more water than most people in developing countries have for a full day, and most Americans probably take even longer showers. Even where we are lucky enough to have plenty of water available to use, right on tap, it takes a tremendous amount of energy to deliver that water. So, when we save water, we save energy and help reduce global warming. Here are a few water saving tips in time for spring. First thing is to get rid of the notion that you need a perfect lawn. A perfect lawn is little more than a mono-crop that requires intensive maintenance and a great deal of water and is useless to the overall ecosystem. You can cut the grass higher than usual to allow for a bit more shade on the ground and thus keep some of the hot sun from evaporating the moisture in the soil. When you plant native plants where 10
plant. You want to water the roots, not the leaves. Roots are usually only 1 - 3 times the distance of the foliage canopy. If you want, you can invest in a soaker hose. Look for hoses that are lead free Native plants are adapted to this and made of recycled materials. Water environment and thus use less your garden early in the day, before the water than non-native plants. Plants temperatures begin to rise, when winds purchased from commercial nurseries are usually not native, they are generally are lower and there is less evaporation. shipped from other parts of the country. This watering will give your plants what they may need as the day gets hotter. Purchase plants at the Co-op from When watering, if the water starts to local growers and from the few local nurseries that specialize in native plants form a little puddle, stop and go on to such as Project Native in the Berkshires: the next plant, and then return to the first plant after the water has settled in. www.projectnative.org You might want to look into rain barrels Do not use sprinklers to water your garden! Sprinklers allow way too much for collecting rainwater from your roof water to evaporate before even touching and through your drain pipes. You can do a web search for “rain barrel� the ground. The water that does hit and build your own or purchase one. the ground gets spread all over rather Rain barrels are simple to make and than onto just the plants you want to support most. Instead, use a hose with a use, though the water they collect is recommended for non-edible plants gentle spray nozzle. Point it directly at the base of the plant you want to water due to contaminates that may collect in the system. and let it lightly and slowly water the there was once lawn, you allow for more diversity for feeding the necessary bugs, birds, and other critters and will need less water.
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Composting helps feed your gardens, reduces landfills, and lessens the watering needs for your garden by helping soil retain moisture. Mulching does the same, and you can use chopped up leaves you have collected from around your home, or straw or hay. If the leaves are too big they can bunch up, so break up those bunches. Be careful of artificially colored wood chips and wood chips that are not from locally collected scrap. Mulch around the base of your plants but do not mulch right next to the base as this may encourage fungus and disease on the plants. Mulching will give you the added benefits of keeping down weeds and as the mulch itself breaks down, it will feed your plants too. Save your cooking water. Let it cool down and use it to water your garden. It will simultaneously feed your garden with lots of great nutrients. If you are doing any paving or creating any walkways, do some research first. Pavement and blacktop use a great deal of non-natural resources and do not allow water to get into the ground. Small stones or pebbles, slate slabs with pebbles in between, wood chips or good ol’ grass between the toes may be your best options. Be sure you have shade trees around your home and advocate with your neighbors and with your city or town for more trees. Their shade is vital for moisture retention of the earth, they keep the surrounding areas cooler, they sequester carbon pollution, and make homes for birds, and lots more. Plant trees early in the season or late in the season, not during the hottest part of the season when they are subject to stress from heat. Thanks for doing your part to make our lives more sustainable!
BY THE NUMBERS:
Water, Water Everywhere Data compiled by Paul Tick Illustrations by Amelianne McDonnell
EVEN THOUGH WATER COVERS
97.5%
69%
IS SALT WATER, NOT FOR DRINKING
IS FROZEN BATHS USE
AMOUNT TO BE SAVED EACH YEAR IN HEALTHCARE COSTS IF EVERYONE HAD ACCESS TO CLEAN WATER:
$32 BILLION
70
GALLONS OF WATER
ON AVERAGE
(TRY STICKING TO FIVE MINUTE SHOWERS)
10% 2.2 M
EACH YEAR,
OF THE WORLD’S POPULATION LACK SAFE WATER, OR
742
MILLION PEOPLE JULY/AUGUST 2016
70%
OF THE EARTH OF THE FRESHWATER,
PEOPLE DIE FROM UNSAFE WATER AND POOR SANITATION
sources: The United Nations, water.org, The Water Project, wateruseitwisely.com 11
Treating Poison Ivy (Naturally) by Colie Collen
In the Northeast, we’ve all been taught what it looks like. Someone has probably even sung a little rhyme to us so we can try to be alert: “Leaves of three, leave them be,” or “Hairy vine, no friend of mine.” Very catchy, but poison ivy just doesn’t look that special. It’s a simple plant, creeping up in beautiful places where you want to stroll in a sundress, in spots where you want to take a nap, and in your yard, as a pesky weed to pull up. The first rule in treating poison ivy (naturally) is the hardest rule: Just never touch poison ivy. Always wear long pants and tall socks when you know you might encounter it, and put on gloves if you’re foraging in semi-wild places. Then throw those clothes right in the wash afterwards. The active oil in poison ivy is the same as that in poison sumac and poison oak: urushiol, a thick, resinous oil that can’t be seen by the naked eye, but sits on the skin unless thoroughly washed off. If it’s on your clothes and you wear them a second time, it’ll get on you again. If it’s on your pup’s fur and you snuggle with that pup, same thing. And if it’s on your hands and you touch your face… well, more on that later. The second step in treating poison ivy is washing that oil off if you come into contact with it. Use a soap that doesn’t include moisturizers, since your goal is to get all the topical oils off of your skin. There are soaps made specifically for this task, like the brands Tecnu and Mean Green Scrub. Burt’s Bees even makes a special poison ivy soap. Some people recommend dish soap.
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Depending on the severity of your reaction, regular soap may be enough. Urushiol is soluble in alcohol, so using rubbing alcohol on a cotton pad can work as well. A reaction can take hold within fifteen minutes of exposure, so be swift. If you find yourself in need of step three, you have my sympathy. Poison ivy sucks. Every year, I get it on my wrists and ankles at least once. It’s bad, but it’s usually manageable. There are a host of tricks to try, but the basic principles are the same: Contrary to your regular skin regimen, you want to dry out the affected areas for the first few days, so use no salves or creams, even though you may really want to. To reduce the number of blisters and boils you’ll have a week from now, try enlisting these topical aids:
jewelweed plant (One great trick: freeze this ahead of time in an ice cube tray. Thank yourself later.) • An Epsom salt bath Along with this skin-drying effort, you’ll need to combat THE ITCH. The itch is real, and it’ll keep you up at night. It’ll make you whine and cry to your significant other. It’ll make you call your mom. But there are things you can do, and they include: • Calamine lotion, that old-school remedy (pink, not clear, which may irritate poison ivy) • An oatmeal bath, using oatmeal ground very fine if possible • Cold milk compresses Photo by Kate Farrar • Aloe
There you have steps 3 and 4: dry it out and calm it down. Step 5 - medical • Witch hazel, applied on a cotton pad intervention - is one you can choose to jump to as early as immediately • Apple cider vinegar, same as above after step 2. Some of us are extremely sensitive to urushiol. For those who • A paste of baking soda and water, applied and allowed to dry and flake off know that their reaction can be severe and prolonged, a topical steroid is the • A bentonite clay paste, same as above name of the game. Over-the- counter • A mash of leaves and stems from the hydrocortisone cream is a very light steroid; stronger doses are available by prescription. If you’re experiencing a severe rash, you’ll likely need the latter to calm the rash and reduce swelling. There’s also an oral steroid, prescribed for cases where the topical won’t cut it (for instance, on your face or genitals, or if your breathing is affected). I’ll end with a story about a girl who loves lily-of-the-valley, a flower that blooms low to the ground in shady
COOP SCOOP
places. And about her special lilyof-the-valley spot behind a shed in a honeysuckle bramble, a place she’s been traipsing around her whole life. Last week, this girl harvested the heck out of that flower, filling a bucket with its sweet, earthy fragrance, and through her reverie of spring picking she heard a shrieking sound from around the shed. It was the sound of her mother, a woman very prone to serious poison ivy reaction, freaking out because the girl was afloat in a sea of poison ivy. “It’s all around you!” her mom cried. “You’re in it right now!”
As many daughters would do, the girl told her mom to chill the heck out. “It’s okay,” she said, “I always get poison ivy this time of year. It is not a big deal. I’ll go home and shower.” Her mom thrust a bottle of Tecnu into her hands, urgently reciting a litany of preventive practices: “Very hot water. Scrub with a washcloth. Put all your clothes in the wash right away.”
No big deal. Then she noticed a small spot on her cheek. “Okay, that’s a bit annoying,” she thought. Then it was on her neck, and up the other side of her face, and then the edges of her lips swelled up, and the back of one ear, and now it was all the way up to her elbows.
When she woke up the next morning (as she writes this article that is this morning, aka right now), her face The girl went home, chilled out awhile, was distended and distorted into a and then took the requisite shower. All strange sad swollen smirk, cracking seemed well until three days later, when and blistering and terrifying to she awoke with a rash on her wrists. behold. Despite the girl’s commitment to natural relief, this situation felt particularly challenging. She called her doctor’s office for advice, and without delay was recommended an oral steroid. Though she’d battled her way many times through poison ivy rashes on wrists and ankle with only jewelweed and cold water as succor, she decided to try out Western medicine this time. The moral of the story: There are many ways, all of them okay, to avoid/reduce/ heal yourself of exposure to the misery of poison ivy. However, you should always listen to your mom.
EVERY THURSDAY 4-7 PM ORGANIC VENDORS: NECTAR HILLS FARM WEATHERTOP FARM LE MARAIS CHOCOLAT
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Organic Vendors: Nectar Hills Farm, Weathertop Farm, Le Marais Chocolat, plus 35 other vendors!
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LOCAL SWIMMING HOLES: SUMMERTIME UPSTATE by Georgia Julius
With its endless mountain ranges and river valleys, this area of the country boasts hundreds of ponds, lakes, streams, and creeks. We’ve compiled a list of some prime spots where you can escape the summer heat for free or pretty close to it. There’s no wrong way to go about throwing a Cool Off Party at a swimming hole, whether you grab a few friends and some sandwiches, load the car with your kids and a bunch of inner tubes, or head out alone with a blanket and a good book. The water awaits.
DYKEN POND ENVIRONMENTAL CENTER 475 Dyken Pond Road, Cropseyville, NY Distance from HWFC: 42 minutes Not a place for swimming, but a cool, high-altitude spot at the headwaters of the Poestenkill. Enjoy six miles of hiking around the swamps and pond (look for beavers and their dams!) or one of four selfguided educational trails. You can rent boats from the Center (or bring your own sans motor) and fish for large mouth bass, walleye and panfish. Keep in mind that the Center is an ecological conservation site, so you should throw back anything you catch. 14
DORSET MARBLE QUARRY
Rt. 30 and Black Rock Lane, Dorset, VT Distance from HWFC: 1 hr, 25 minutes Yes, it’s a distance, but it’s so incredible we had to include it. The oldest marble quarry in the country is now privately-owned by a gracious couple and filled with cold, clear water. At about 120 yards long and 30 yards across, there is plenty of space for the droves of visitors who take advantage of this popular spot. Chill on a stone terrace or jump off cliffs as high as 30 feet if you dare. One large area is shallow and sloping, ideal for families with children. COOP SCOOP
THOMPSON’S LAKE AT THATCHER PARK
East Berne, NY Distance from HWFC: 33 mins Your quintassential state park experience: a lake with a sandy beach and lifeguards, nature trails, volleyball court, horseshoe pits, swingsets, carry-in boat access, rental row boats, and fishing areas. Go for the day or reserve a campsite and stay a while. Photo by Andrew Franciosa
POESTENKILL FALLS & TROY GORGE Linden Avenue, Troy, NY Distance from HWFC: 15 minutes A pool at the base of the falls hidden in the woods near downtown Troy. There is a parking area off of Linden Avenue about a quarter mile off of Pawling Ave. Park in the lot, then walk down the hill to the observation platform, then down the rocky bank to the water. Avoid this spot after heavy rain, and wear water shoes as there may be broken glass.
BUTTERMILK FALLS
Buttermilk Falls Rd, Schaghticoke, NY Distance from HWFC: 30 minutes There are two waterfalls about 50 feet apart on the Tomhannock Creek. The upper falls is a gentle 15-foot cascade with a sloping stone and gravel beach area. A short hike downstream, the lower falls is approximately 25-feet high with another, more secluded swimming hole. To get there, follow Route 40 north out of Troy until it meets Route 67 in Schaghticoke. Turn left on 67 and follow it to Buttermilk Falls Road on your left. The falls will appear on your left after roughly a mile and a half.
Cooling off at the Troy Gorge Rent a canoe at a state park or Dyken Pond Environmental Center
GRAFTON LAKES STATE PARK
Route 2, Grafton, NY Distance from HWFC: 38 minutes Another noteworthy state park, great for families with kids. A sandy beach a lake with designated areas for swimming, and lifeguards on-duty. Bring a picnic and some charcoal and claim one of the grills, or buy lunch from the concession stand, which sells hamburgers, ice cream, and the like. Other activities include 25 miles of trails for hiking, biking and horseback riding; boating (rentals are available); and trout & bass fishing, Notes: $8 per car to park. Accessible by the 96 bus route from Troy through September 5th, 2016.
ALBANY PUBLIC POOLS Mater Christie on New Scotland Ave. Lincoln Pool at Eagle St. & Morton Ave. See www.albanyny.gov for more info!
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Betsy Mercogliano, CPM, LM Tisha Graham, CPM, CLC (518) 449-5759
Photo Kate Farrar Jess Hayek, CE,by Doula
(518) 584-6619
(518) 727-8219
The Family Life Center (518)465-0241 www.albanyfamilylifecenter.org
Hands-On, Hearts Open Care during Your Entire Childbearing Year PROFESSIONAL HOMEBIRTH MIDWIFERY, DOULAS, EDUCATION AND MORE! LOCATIONS IN ALBANY & SARATOGA! COOP SCOOP
THE CO-OP IN THE
Community Words by Amy Ellis, Outreach Coordinator Photos by Penny Lee Deere & Paula Hebert
Outreach celebrated the arrival of spring with some very exciting programs! Each year, we continue to support Historic Albany Foundation’s A Moveable Feast, an annual celebration of historic architecture, great food and beautiful homes. This fundraising event supports HAF’s efforts to protect and preserve Albany’s built environment. This year, our Cheese and Food Service departments prepared a beautiful spread to be enjoyed during the cocktail reception at the New York State Museum. What I love most about this event is the element of surprise it offers guests as we each open our dinner invitations and learn where we will be dining that evening. In April, we completed the last in a series of four cooking classes at the Albany Jewish Community Center. This class, titled Best Spring Garden, got participants excited for the months ahead as we await the arrival of fresh, local produce. Led by Outreach member worker, Catherine Jura, the series proved wildly successful after its inception last fall. We look forward to leading another series in the fall of 2016.
back to a smaller CSA with a longer season, thanks in part to a high tunnel greenhouse. After the farm tour, we returned to the Co-op for a cooking class lead by Ellie Markovitch in which she highlighted using seconds, or less-than-perfect vegetables, for a menu including lemongrass tea, Ellie’s Brazilian cheese balls, Jack Bostic squash soup, salad, root veggie pancakes and beet brownies. It was quite the feast!
knowledge about the origin of food. Students receive food and nutrition information to enable them to make healthier food choices as they grow. As we navigated our way through the spring season, the Outreach team had the opportunity to engage with many diverse organizations to reach more than 2,000 people. In addition to the hundreds of children reached at schools and libraries, we also worked with: • Congregation Gates of Heaven • Chinese Community Center • Empire State College • Sierra Club • The College of St. Rose • Hudson Valley Community College • Interfaith Partnership • Fulton Montgomery Community College • Troy Bike Rescue • Oakwood Community Center • GE Global Research • Wildwood Programs • The Sanctuary for Independent Media • NYS Department of Labor • Schuyler Mansion State Historic Site • Short & Stout Annual Tea FestivalAlbany • VegFest • Value Options
Sampling soup at the As we gear up for summer, keep an eye Farm To Table Cooking Class out for our various stops around the Capital Region as we engage children The Ready, Set, Grow! program took on a life of its own this spring. With all and adults alike in preparing and eating hands on deck, the Outreach team was lots of fresh, local food! able to share and prepare food with 869 children! Thank you, Outreach Team, Co-op Kid Ethan enjoying for putting your best “food” forward! the Nine Mile Farm Tour Through Ready, Set, Grow!, which Earth Day brought a celebration of is funded and supported by Honest all things local with a farm-to-table Weight, we offer cooking and food prep experience. This half-day adventure programs to local schools, libraries and started with a tour of Nine Mile Farm, community-based organizations in guided by farmer, Rebekah Rice. For alignment with our mission to promote more than 20 years, Nine Mile has been more ecologically sustainable ways of using agricultural practices consistent living. We are committed to helping with the NOFA (Northeast Organic our community learn more about Farming Association) Pledge, growing growing, and preparing natural foods, great-tasting heirloom varieties and and teaching about alternative ways amending the soil with whatever of living that are healthy for ourselves, minerals are needed for the most our community, and our planet. Our nutrient-dense vegetables. In 2011, goal is to introduce a variety of healthy, Nine Mile Farm CSA started with natural, and locally grown food to 25 shares, which grew to 60 by 2013. school children, increasing their This year the farmers decided to go JULY/AUGUST 2016
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MAKING THE MOST OF
Tomato Season Words and photos by Ellie Markovitch
Tomato season is around the corner and I am still eating tomatoes I grew, bought, or gleaned and preserved last year. I am not going to lie, it takes time to grow and process food, but the rewards are tremendous. Tomatoes were the first crop I ever grew, encouraged by my neighbor Ms. Sabina, while my family lived in France. She guaranteed me it was very easy and showed me a few tricks-- how to water the soil, not the plants, and the importance of pruning and tying. Oh, and, “Do not forget to insert a piece of copper wire into the base of the tomato stem to keep the plants disease free!,” she would remind me. I may forget to water, but I would not grow tomatoes without that piece of copper! Now we have eight large vegetable beds, and we dedicate one whole bed to tomatoes each year. So you may ask, what will I do with all those tomatoes? I have a strategy-- eat tomatoes every day, three times a day, for several weeks. Then I go into preservation mode.
By September, I had also done a couple of batches of tomato confit for community meals and enjoyed tomato tarts and fermented salsa. As the last were tomatoes coming around, I just put them in bags and froze them whole to be used in sauces, soups and stews. Recently, I learned from Annie Metzger of Laughing Earth Farm that you can freeze small tomatoes and add them to pizza in place of the sauce, straight from the freezer-- a great tip! Not all of us are able to grow food or have the space to do so. Some options to get local and in-season tomatoes include buying a Community Supported Agriculture (CSA) Farm share, farming in a community garden, or shopping at a farmer’s market or food cooperative. Growing food gets me excited about eating healthy, making family recipes, preserving my bounty and keeps me in love with cooking and experimenting. Preserving foods can seem scary at first, but give it a try and have fun! 18
Glean \glen\ ¯ verb - to gather (the useful remnants of a crop) from the field after harvesting Seconds \sek' ˘ nds\ noun - produce that doesn’t meet the first standard of quality or appearance. e
In addition to growing my own, last year I did a work/trade with Nine Mile Farm in Delmar (an experience for which I am very thankful) and got to glean produce. I also bought a couple of boxes of seconds, or irregular produce, at the end of the season from the Denison Farm CSA at the Troy Farmer’s Market. I borrowed Nine Mile’s dehydrator and dried several pounds. My mom was visiting then and we canned whole tomatoes and made her amazing “beringela”, an eggplant tomato sauce that is like ratatouille in texture.
“Preserving foods can seem scary at first, but give it a try and have fun!” See Ellie’s Fermented Salsa recipe on page 20 or attend her class at the Co-op on July 11th. Register for the class at : www.hwfc.eventbrite.com COOP SCOOP
MOHAWK HUDSON LAND CONSERVANCY
MHLC
Your Land Trust
Your neighborhood land trust, working every day since 1992 to improve the quality of life for Capital Region residents. We preserve forests and farms, protect wildlife habitat, and preserve the character of the Capital Region.
Nature Preserves
Community Events
The Mohawk Hudson Land Conservancy (MHLC) owns and stewards 16 nature preserves that are open to the public in Albany, Schenectady, and Montgomery counties. Our preserves are open from dawn to dusk and trails range in difficulty from easy to moderate.
Rail Trail
MHLC offers many community events and programs throughout the year including: naturalist programs, hikes, and a summer festival. Check our website often for a list of current events: www.mohawkhudson.org.
Save the date:
MHLC manages the Bethlehem and Voorheesville sections of the Albany County Helderberg Hudson Rail Trail with its Friends of the Rail Trail Committee and Trail Ambassador Program in cooperation with Albany County.
MHLC Summer Festival at Indian Ladder Farms on Sunday, July 17. FREE! Kick off the summer and celebrate the 100th Anniversary of Indian Ladder Farms with guided hikes, music, food, vendors, crafts, animals, beer tastings, and more! More information: www.mhlcsummerfest.org
What is a Land Trust?
A land trust is a nonprofit organization that works to preserve our natural lands and to steward those lands for generations to come. The goal of land trusts is to preserve natural areas, farmland, water sources, cultural resources or notable landmarks. MHLC is community based and deeply connected to local needs, so work that we do has a direct and lasting impact on the health of our community while protecting local natural habitat. The Mohawk Hudson Land Conservancy is your local land trust working every day to preserve the quality of life for the Capital Region. Join us today! Mohawk Hudson Land Conservancy 425 Kenwood Avenue Delmar, NY 12054 518-436-6346
www.mohawkhudson.org
Savoring Summer Ellie’s Fermented Salsa
FARM to TABLE
Dining, CSAs, Markets
3 lbs. of tomatoes 1-2 onions head of minced garlic 1 bunch of fresh cilantro (some prefer parsley)
juice of 1-2 lemons or limes 2 tablespoons sea salt Spices to taste (chipotle, chili powder, cumin, oregano, fresh hot or sweet peppers, and cayenne are all good)
1. Pulse in a food processor until finely chopped, or dice by hand: tomatoes, peppers, onion and cilantro and garlic. 2. Strain extra liquid if desired and add contents to a bowl 3. Add lemon juice, salt, spices 4. Pour into quart of half gallon size mason jars, leaving about an inch of head space, and secure the lid tightly. 5. Leave on the counter for approximately 2-3 days and taste to desired flavor. Burp your jars daily to release built-up carbon dioxide. 6. Transfer to fridge to storage
Visit us online!
This salsa will keep up to a few months in the fridge. The flavors will actually intensify over time.
Peach Banana Frozen Fruit Bars Bonded & Insured
Call us for info 518-207-0427 www.twentytoes.com
Cat Sitting in Your Home 20
2-3 ripe peaches, peeled and pitted, then cut into chunks 1-2 medium ripe bananas, peeled and cut into chunks 1 tablespoon almond milk (or Greek yogurt) 1. In a large blender, add in the fresh peach chunks and blend until smooth. Spoon into the bottom of six popsicle molds or ice cube trays. 2.Rinse out blender and add banana and almond milk. Blend until smooth. Spoon mixture onto of peach puree in the popsicle molds. Insert a stick and freeze for several hours until they are completely frozen. 3. Run under warm water to remove the popsicles from the molds when they are frozen. Store uneaten treats in a zipper plastic bag in the freezer.
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m o r f the SUGGESTION Q: Thanks so much for vegan do-
BOX
Q: Why no expiration date on
Q: Great to see the Inside Scoop printout at the Customer Service Desk! Wonderful for those of us not online. Thanks! PS. Please put a date on it.
nuts! Can you work on lowering the price?
ADK Family Farms pure maple syrup?
A: We’re glad you are enjoying the Nibble Inc. donuts! Please bear in mind that these donuts weigh 4x as much as a Cider Belly donut with many containing fresh fruit toppings.
A: Unopened maple syrup has a very long shelf life. After opening, it will last indefinitely in your refrigerator. Please contact the company if you’d like more detail!
Q: The Co-op is a wonderful place and very environmentally conscious. However, a huge amount of waste is generated by all the bags and ties. In other stores I never use the bags but here I have to because of the PLU system. Please give some thought to discontinuing plastic bags for produce.
Q: I recommend you start carry-
Q: Please get more bamboo ecowear white camis in medium and large for women.
A: We are currently carrying two of the varieties of Le Pain des Fleurs crackers!
A: Will do. We try to keep them in stock.
A: Good news-- you are not obligated to use plastic bags for produce. You may bring in your own clean reusable container to be weighed and stickered at the service desk, or leave your produce bag-less and just write down the PLU on a clipboard from the service desk! Q: Can you please bring back Ecover dish soap, especially the grapefruit one? I am not a fan of the alternatives. Thanks :) A: We do stock three varieties of Ecover dishsoap although it appears that they have discontinued their grapefruit scent.
ing “Le Pain des Fleurs” crackers. They’re GF and great!
A: Your suggestions have been forwarded to the Board. Thanks for your input!
Q: Please add a compost bin in
Q: Please (re)stock unsweetened ketchup...now that the burger season is upon us.
A: We’ve found that a compost bin in the café did not work in the past, but we are exploring options to bring this back in a more effective and sanitary way!
A: Westbrae has discontinued their unsweetened ketchup. Have you seen any made by another manufacturer? We’re keeping our eyes open for an alternative.
Q: Have an option for the cashier
Q: Wellness staff is always so hel-
the Co-op Café!
to not print a customer receipt.
A: This is a long-term goal of ours. We still need receipts for refunds and are waiting for program changes in our system. Q: Request for Yogi Kava tea :) A: We had carried Yogi Kava tea in the past but we discontinued that variety due to slow sales. You may pre-order a case of six through our Wellness Department though!
ful & kind!!
A: It is wonderful to hear your positive feedback. Thanks for taking the time to let us know.
Thanks to those who’ve made suggestions! You can see all the suggestions and responses on the bulletin board posted in our Co-op Café.
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3miles from route 9&155 intersection
-Synthetic engine oil and filter, top off fluids, set tire pressures-Check belts, hoses and coolant condition-
*Upto 5qts of oil. European cars & trucks extra.
BE KIND TO YOUR CAR AND THE ENVIROMENT TOO! A well maintained vehicle pollutes less and saves on gasoline cost.
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Closing Words...
Enter your own photo by posting it to Instagram and using the hashtag
#coopshowoff
photo: @momfreckles
“ If you think you’re too small to have an impact, try going to sleep with a
”
mosquito in the room.
- Anita Roddick 22
COOP SCOOP
NECTAR HILLS FARM CERTIFIED ORGANIC & BIODYNAMIC
Y LL D! A C TE
LO OAS R
Highland Beef Grass-fed Lamb Poultry Vegetables Apples Cider & Cider Vinegar Honey Natural Fibers
BULK
INVEST IN A HEALTHIER FUTURE JOIN OUR CSA WWW.NECTARHILLSFARM.COM
NUTS, SEEDS, GRANOLA, DRIED FRUIT, TRAIL MIX, NUT BUTTER, CHOCOLATE AND COFFEE.
Hand knits Clothing Gifts Footwear Accessories Jewelry
CHECK OUT OUR SALES IN THE BULK DEPARTMENT!
®
Su Placer Clothing
476 Central Ave, Albany 22,500 Sq. Ft. Building on 1.92 Acre Site 16,500 s.f.
Parking
Not Included
6,000 s.f.
A unique shopping destination 5 miles from Albany. Show your co-op card for 5% off full price merchandise. 8% off on Tuesdays. Open every day. Working globally, offered locally since 1979.
Former Honest Weight Property for Sale
Parking
Come enjoy our hand painted, hand stamped, and sun dried cotton clothing. Designed locally and lovingly made by fairly paid artisans in northern Ecuador.
WWW.TIERRAFARM.COM
• Huge Outdoor Storage & Parking (100+ cars) • Two Buildings • 6,000 & 16,500 sf • High Ceilings
Great for: Retail, Showroom, OfÞces, Warehousing, Contractors, Food Related or Auto Related Businesses, Church, and/or many other uses
Reduced Price: $415,000 Contact Jeff - 718.392.4900 - belsiterealty@gmail.com JULY/AUGUST 2016
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Co-op Kids!
Q: What fish only swims at night?
Illustrations by Amelianne McDonnell
Q: What part of a fish weighs the most? A: The scales! Q: What’s the difference between a fish and a piano? A: You can tune a piano but you can’t tuna fish!
A: A starfish!
Q. What do you call a fish with no eyes?
Q: How do you make a goldfish old? A: Take away the g!
A. Fsh! Q: Where do fish keep their money? A: In a river bank!
Q: What do fish take to stay healthy?
Find the Fish!
There are eight little fish swimming throughout the pages of this Coop Scoop. Can you find them all?
A: Vitamin Sea!