the
INSIDER
created by the swarthmore food cooperative
february 2014 issue 008
! e m take ree! ’I m F
EAT. DRINK. SHARE. REPEAT.
Review local restaurants on
MediaDish.com
and our other local foodie sites ChestnutHillDish.com DowningtownDish.com ExtonDish.com KennettSquareDish.com MainLineDish.com ManayunkDish.com WestChesterDish.com PhoenixvilleDish.com
What’s Inside you said it
upcoming events
page 3
page 4
GM’s corner
february specials
page 8
page 18
features
follow
us
@swacoop
how to make a charcuterie plate page 5
trash talk page 6
5 steps to a greener home page 11
kimchi jjigae page 12
frugal shopping at the co-op page 13
designed by HILLARY WICKLINE published by SWARTHMORE FOOD COOPERATIVE printed by SWARTHMORE FOOD COOPERATIVE
for the love of csa
page 16
looking to advertise?
contact HILLARY WICKLINE for a rate schedule marketing@swarthmore.coop
2
you said it Do you have a question, comment, or concern? Talk to us! Email Marc BrownGold, generalmanager@swarthmore.coop, or fill out a comment card in store
I feel the daily hot soups are often over salted, like today’s tomato baby spinach. Can we have healthier soups available? How about soups without cream? - Amy Hart Amy, We make our soups daily based on seasonality and the products we have available. Every day, we try to create a vegetarian/vegan soup, a creamy soup, and a meat based soup. We will be addressing our salt content as well. Sincerely, The Swarthmore Co-op
I find Merrymead milk delicious and creamy. However, Merrymead has spoiled quickly on multiple occasions compared to other brands. Sometimes, well before the expiration date. -Fran Penny Fran, We encourage you to return any product that is not up to your standards or the Co-op’s standards. Unlike other brands, Merrymead milk is delivered to us within 24 hours of the milking. The milk is also antibiotic and rBST free, which may affect the taste of the milk. Sincerely, The Swarthmore Co-op
do you want to contribute to the insider?
we welcome outside content, including photography, editorials, essays, etc.
3
contact HILLARY WICKLINE for more details marketing@swarthmore.coop
I am upset the Co-op no longer sells Milk Bone Dog Biscuits. The alternative all natural treats sell for a pricey $4.99. This is too much money to spend on dog treats. Give me a break and don’t make me go to Giant. -Allan Ells Allan, We made the decision to stop selling Milk Bone Dog Biscuits in store as the brand is currently sold under the Del Monte brand. In an effort to become more sustainable and remain in tune with our mission, the Co-op will be phasing out these kinds of products. However, you are welcome to order a case of the Milk Bone Dog Biscuits with a 20% discount. For ordering information, talk to John, our grocery manager. He can also be reached by email at grocery@swarthmore.coop. Sincerely, The Swarthmore Co-op
This place is heroic! What could be more important to our wellbeing than food? I recommend everyone check out the Co-op! They’re a bunch of food heroes and they do magic with the food! - Kathleen Campbell Kathleen, Thank you for your compliments. We always strive to do our best. Sincerely, The Swarthmore Co-op
upcoming events wellness wednesday every wednesday, 11-2 Quizzo February 7, 8 pm Beer & Cheese 3 February 22, 8 pm
how to written by HILL ARY WICKLINE
A
lthough dating back to the 15th century, charcuterie – the French word for ‘cooked meat’ – has been gaining popularity over the past five years. Charcuterie, originally developed as a way to preserve meats, can be seen on a number of restaurant menus, especially those taking artisanal qualities and the local movement into consideration. The inception of charcuterie in gourmet markets, however, has allowed us to create these beautiful plates at home. All you need is an excuse to throw a party and a little creativity. Follow these steps and you’ll be sure to 5 have your guests “ooh-ing” and “ahh-ing.”
Select your meats
A charcuterie plate is all about the meat. Typical plates include a variety of dry-cured and cooked meats. Popular items include prosciutto, mortadella, salami, and sopressata. However, the beauty of a charcuterie plate is that there is always room for flexibility. The Co-op carries a number of charcuterie-worthy including, La Quercia prosciutto and Speck, sopressata, and artisanal sausages.
Don’t forget the pâté
Unfortunately, pâté is something that’s usually forgotten on charcuterie plates. Pâté adds a nice touch, especially when entertaining. Try Rillettes or Pâté de Campagne.
Add some cheese
But not too much. You want to add enough cheese to balance the charcuterie, but not so much that it takes away from the focus - the meat. Challenge your palate and try something new, like blue Stilton, Manchego, or raw aged cheddar.
Skip the crackers
Thinly slice a baguette instead. Toast it lightly for some extra crunch.
Top it off
Add a few sliced apples or pears to accompany the charcuterie. Be creative and add something you’ve never tried before, such as cornichons or a rare variety of olives. Like the cheese, however, pickles, olives, and fruit should balance the acidity of the charcuterie but shouldn’t take over the plate. Still afraid? Order a custom charcuterie plate at the Co-op for your next event.
trash talk With the hope of positive change that always accompanies the New Year, the Co-op is excited to be taking steps towards being more sustainable. Careful and responsible use of resources is at the very core of our value system and shows concern for future generations and the Earth. As a full-time cashier, I am always looking to become more involved with the Co-op. Two months ago, I pitched a recycling overhaul. I immediately began researching and developing an improved, userfriendly and efficient approach to our recycling processes. A look around the store shows some changes and improvements are constantly analyzed. Colorful signs have been posted with information about Swarthmore’s single stream recycling process as well as smaller signs with Co-op specific information
written by MARIA CONTINO
about what can be recycled. A few trashcans and recycle bins have been moved to encourage members and customers to dispose of trash and recyclables in the dual recycle bins by the front door. A number of changes are being made for the Co-op staff as well. Extra paper recycling bins have been placed in the offices and cashier box. New shelving units in the back are designated for dishware, encouraging employees to use bowls, cups, and silverware instead of paper and plastic. Now that our improved recycling system is in effect, our focus is on education and awareness. In the future, The Insider will have a regular feature about sustainability and green living. Do you know what’s recyclable in Swarthmore? Check out pages 8-10 for more information.
gm's corner written by MARC BROWNGOLD It is a new year and with the turning of the calendar comes reflection. Where did we succeed and where can we improve? Where have we been and where are we going? As the store continues to grow, we are all excited about a break out year during 2014. Our focus remains on the sustainability of the store, both in the products that we carry and the daily running of the community hub of Swarthmore. Sustainable packaging, renewable energy, recycling across departments, and reducing waste are all components of our goal.
While we will continue to support our great vendors, 2014 will bring Co-op branded products that use local and sustainable ingredients. We hope these products boost the local economy and give small producers the chance to flourish in a “bigger is better” environment. The support we can give is paramount to abate the extinction of small producers and farmers.
their personal goals? Do we pay a living wage? Do we teach our associates how to invest for the future? Do we encourage our employees to become physically and emotionally healthy? We will continue to ask these questions and strengthen human resources in order to become one of the best workplaces in the world.
Last but not least, our store can become a model and a leader when it comes to the treatment and enhancement of its associates. Are we providing more than just a job for our associates? How do we treat them in the workplace and help them achieve
Peel the onion and see what the Co-op has to offer - we are growing and evolving with every year. My hope is that others’ resolutions involve becoming a member of the Co-op!
trash talk cont...
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THE RECYCLING BIN’S
DIRTY DOZEN 1 2 3 4 5 6
NO Plastic Bags Plastic bags are the WORST contaminant in the recycling bin. When placed in a curbside bin, they get wet and dirty and cannot be recycled. Plastic bags with a #2 or #4 can be recycled at the CHaRM (Center for Hard-to-Recycle Materials ) if they are clean, dry and empty. They may also be recycled at participating grocery stores; find a list of participating stores.
NO Materials in Plastic Bags Workers have to slow the conveyor belts to rip open bags that contain recyclables and then add the bag to the heap of bags bound for the landfill. These inefficiencies waste time and money.
NO Shredded Paper Shredded paper is too small to sort. The pieces fall through the cracks of the sorting machines, stick to the belts and end up all over the floor. Please avoid shredding when possible because it destroys the potential for recycling. Compost shredded materials in your curbside compost bin (if you have one) or recycle at your local Recycling Drop-off Center.
NO Scrap Metal Scrap metal items of any size should not go into your curbside bin. These items cause excessive damage to the recycling equipment.
NO Hazardous Waste Hazardous waste such as paint, automotive fluids, car batteries and pesticides must be taken to your local Hazardous Waste Facility, not to the Recycling Center.
NO Diapers or Bio-Hazardous Waste Syringes and needles, diapers and other sanitary products are not recyclable.
DISCLAIMER & SOURCES : All statistics and facts are derived from the following sources. ReCommunity is not responsible for any discrepancies or factual changes that result over time. SOURCES: http://ecocycle.org/dirtydozen
THE RECYCLING BIN’S
DIRTY DOZEN 7 8 9 10 11 12
NO Nonrecyclable Plastics While we have added new plastic items, many plastics are still not recyclable. Plastic lids, foam (Styrofoam®) and any other plastics not listed in our recycling guidelines are not recyclable because stable markets do not exist for these materials.
NO Flattened Containers The single-stream sorting equipment separates “flats” (paper) from “rounds” (containers). When containers are flattened, the equipment mistakenly sends them to the paper side of the facility, significantly contaminating the paper we’re sending to market.
NO Caps/Lids on Glass Bottles or Jars Metal lids can be removed and recycled loose in the bin. Plastic lids and caps from glass bottles and jars should be thrown away.
NO Liquids When we compact bottles for shipping, liquids drip, splatter and explode all over the floor, creating a sticky, smelly mess on the sorting floor. Please completely empty and quickly rinse out all containers before recycling.
NO Ceramics or Nonrecyclable Glass Ceramic, china, dishes, mirrors, light bulbs, Pyrex®, porcelain and window glass should not go into the bin! Their different melting points and chemical compositions will ruin new glass bottles.
NO Frozen Food Containers Paperboard boxes that were designed for freezer foods, such as frozen pizza and entrées, have a plastic polymer sprayed on them to protect against freezer burn. That same coating prevents the box from breaking up in the recycling process. These materials are not recyclable OR compostable.
DISCLAIMER & SOURCES : All statistics and facts are derived from the following sources. ReCommunity is not responsible for any discrepancies or factual changes that result over time. SOURCES: http://ecocycle.org/dirtydozen
5 STEPS TO A WARMER HOME Seal doors and windows
This DIY project should be one of the first steps taken to prep your home for the winter months. Many of the supplies can be bought at a local home improvement store. First, find the leaks by holding a candle flame up to the windows and doors – if it flickers, the window or door should be sealed. Decide if you want to use caulk or weather-stripping - both are affordable and easy, even for the most inexperienced DIY-er. Apply the caulk and weather-stripping as needed and remove during the warmer months.
Turn on the ceiling fan
Yes, turning on the ceiling fan can help keep you warmer. Unlike the summer, make sure the blades are rotating clockwise to push the rising heat down. Keep the fan on low for a warmer room. This can help you save up to 15% in heating costs!
Use the oven
Break out the butter! Winter is baking season, and not just because of the holidays. Use your oven to heat up your kitchen while you cook. Generally, you want avoid cooking things that let off steam as steam tends to make your house feel damp.
Adjust the temperature
Don’t waste energy while you’re not home. Adjust the temperature depending on your schedule so the house stays cool while you’re not home and warm when you are home. With an extra set of blankets on the bed you can even decrease the temperature while you’re asleep. Newer ‘smart’ thermostats can help you out with this – most are programmable to adjust temperatures automatically.
Throw down the throw rugs
Nothing feels better than a furry, warm rug underneath your toes. Find accent throw rugs that spruce up a room, especially those with tile and hardwood. Keep throw rugs year round or store in the closet, attic, or basement during the warmer months.
KIMCHI JJIGAE recipe p rovi ded by SARA YOO Growing up, I was heavily influenced by my Korean culture. My father emigrated from Korea in his early 20s. I attended a Buddhist Temple and often listened to karaoke when my parents hosted guests. One of my favorite parts about my Korean culture is the food. Kimchi jjigae – kimchi soup – is a household staple. Ironically, I learned to make this soup from my mother, who is of Pennsylvania Dutch descent. She is a great Korean cook and learned many recipes from my grandmother and aunts, but also during her time living in Korea. Kimchi jjigae is very healthy and easy to cook, even for the inexperienced cook. Remember to use leftover kimchi – the more fermented the better.
Ingredients
2-3 cups kimchi – the kimchi should be more fermented than fresh kimchi, it should be sour to the taste, let kimchi sit for 3 – 4 weeks in the fridge if you bought fresh 2 bone in pork chops 8 cups beef broth or 2 tablespoons of dashida 1 package of tofu 1 tbsp red pepper chili flakes (optional)
Directions
Cut both boneless pork chops from the bone and cut up the meat into bite size pieces.
Sara is a frequent shopper at H-Mart near 69th street. Kimchi is also available at the Co-op.
Add the pork pieces and bone to a large stock pot with a little bit of oil and cook until the pork is thoroughly cooked. Add the kimchi (and red pepper chili flakes if you like) and stir fry for about 5 min. Add stock and bring to boil. Let ingredients simmer for 20 minutes. While soup simmers, cut tofu into bite size pieces. Bring the soup to a boil. Once the soup is boiling add tofu and turn off the flame. Serve immediately with rice.
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FRUGAL SHOPPING AT T H E C O - O P written by KIRA MONTAGNO
W
hen it comes to groceries, I shop strictly at two places - the Swarthmore Co-op and Whole Foods. Both provide a variety of quality, locally sourced brands and products that I love. However, I’m frequently asked, “How can you afford to shop there?” As a frugally minded shopper, I’ve compiled a list of tips anyone can use while shopping on a budget.
Buy & Freeze
As someone who lives alone, I find difficulty in cooking for one person. Instead, I always make a lot of food, often serving as my lunch or dinner the following day. Freezing my cooking prolongs the lifetime of my leftovers, especially when making large pots of soup, stock, and marinara. Defrosting leftovers is great for nights when I’m looking for something quick and simple for dinner. The Swarthmore Co-op bulk aisle allows customers and members to buy as much or as little as they like.
Many don’t realize you can freeze almost anything, including fresh produce and even cheese. Having access to an abundance of fresh fruit and vegetables at the Co-op, I find myself buying more than I could even intend to eat. Instead of tossing spoiled produce, I always freeze produce I know I won’t be able to use during the current week. Peppers, tomatoes, onions, broccoli, and corn are great for a last minute stirfry or soup base. Fruit, such as berries and stone fruits, freeze well too and are great for smoothies and baking. Freeze fresh or day-old bread to retain freshness and use throughout the week as needed.
Buy In Bulk
I love shopping in the bulk aisle because of the variety of products. The walls and shelves are lined with foods such as lentils, beans, dried fruit, nuts, rice, and pasta. Our bulk products are not only healthy and sustainable, but also affordable. When buying bulk you can buy as little or as much as you need, saving you money when you buy just two bay leaves or a pound of lentils.
Bulk is great for protein alternatives. I usually buy lentils or beans, which are able to store for longer periods of time. The variety keeps shopping interesting. Bulk spices, the latest addition to the bulk aisle, are organic and cheaper than the bottled spices. Typically, spice jars cost between $8 and $10. Bulk spices are weighed by the ounce and typically fall between $1 and $2 for a heaping portion. You’d be surprised many are less than $1 too.
Shop Back To Basics
The Back to Basics program derived from our mission to carry local, sustainable food at an affordable price. When I shop at the Co-op, I am always purchasing items from this program, including grains, produce, meat, and even toothpaste. Recently, the Co-op added Severino – a local, sustainable pasta brand – to the
program. Now, it’s cheaper to buy a pound of bulk pasta than it is to buy a box from the shelf. Also a part of the Back to Basics program is Co-op Certified chicken packs. Buy the bulk packs for one dollar off per pound. One of the greatest deals on the Back to Basics program is One Village’s Block Party coffee. One Village Coffee is a Philadelphia based company that believes in sustainable and fair trade practices. While creating the program, Steve Hackman, the CEO of One Village Coffee, expressed interest in getting involved. He created Block Party specifically for the Back to Basics program. Block Party is on sale for $9.99 per pound, compared to the rest of the One Village Coffee line that sells for $14.99 per pound. For more great tips, check out Environmental Working Groups’ Good Food Guide.
for the love of
CSA [
[
an editorial on an unexpected relationship with local food
2013
written by HILL ARY WICKLINE
was the first year I purchased a community supported agriculture (CSA) share. A CSA share is a financial commitment between a consumer and farmer in exchange for weekly produce. Feeling the need to take my commitment to the local movement a step further, I signed up at the last minute, still unsure of my decision. A number of questions crossed my mind. What if I’m unfamiliar with the vegetables? How will I make sure nothing goes to waste? What if this lifestyle isn’t for me? Negative emotions aside, the day of the first drop off arrived. Although I did feel quite silly walking out of the Co-op with a box full of produce, I felt as if I’ve received an exclusive gift. I opened the box to be greeted by lush greens, bright radishes, and hearty turnips - nothing out of my comfort zone. As the weeks progressed, I grew (no pun intended) accustomed “There are times when I felt like I was to relying on my CSA share as swimming in produce... sometimes I had the bulk of my weekly shopping. Late spring gave me a handful of no idea what I was even looking at.” strawberries and plenty of onions. Summer offered me the cutest watermelon I’ve ever seen and too many tomatoes to count. Fall continued to shower me with rich collards, carrots, and winter squash. Every week I was inspired to cook something new based on the variety in my share. While I was in love with the bounty of local produce I received each week, I had to deal with a fair share of roadblocks. There are times when I felt like I was swimming in produce, especially during the summer. Sometimes I had no idea what I was even looking at. While these problems may seem like a “downside” to a CSA share, the commitment truly educates you on what’s local and native to your region. I had no idea what kohlrabi was or even looked like, what a fresh turnip tasted like, or that carrots rarely grow into the standard shapes and sizes we see bagged in the grocery store. CSA shares encourage creativity too. Kohlrabi turns into tangy slaw, bags chock full of onions turn into French onion soup sandwiches, and collards and kale turn into savory stir-fries. Needless to say, I was never hungry, nor were my friends. On the last pick up date, I knew that I would be signing up for a CSA share again in the spring. I suggest CSA newbies start out small – purchase a half share or split a full share with neighbors and friends.
To my surprise, carrots often looked like those pictured rather than the standard carrots we typically find the in grocery store.
2014 brings the Co-op a new CSA share from the Happy Valley Berry Farm, owned and farmed by Shirley Kline. Situated in Cumberland County, New Jersey, the Happy Valley Berry Farm is a six-acre, pesticide free produce farm. For more information on CSAs, visit www.swarthmore.coop.
16
new year, new specials After much evaluation, we feel our weekly specials have been lackluster – we’ve decided to step our game up. February begins the first of our new monthly specials. We talked to our vendors and received some great prices by committing to more product, allowing us to pass incredible savings on to you. Each monthly special will also include a temporary Back to Basics product. For example, February’s Back to Basic product is bulk French lentils going from $2.99/lb to $1.99/lb.
essay welnln d wed es
ay from d s e n d e w y r eve PM
11 AM - 2
Monthly 10 for 30 specials will remain exclusive to members and monthly specials will be extended to members, future members, and customers. We hope that these new sales can make a difference for you in your pocket. We will continue to source the products you love and need while getting better prices for you all the time.
Monthly Specials FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE... Deli Co-op Certified Pepperoni Reg. $13.99 lb, sale $10.49 lb
25% off
“A Semester Abroad” Sandwich Reg. $8.99 ea, sale $7.99 ea
$1.00 off
Meat Ground Beef (70/30) Reg. $5.99 lb
5 lb packs for $4.99 lb Specialty Apple Cinnamon Cheddar
MEAL OF THE MONTH - A la Carte Prepared
Just Jumbo Lump Crab Cakes w/ roasted red pepper aioli Reg. $8.00 ea, sale $7.00 ea
$1.00 off
Steamed Asparagus w/ sun-dried tomatoes and asiago Reg. $10.99 lb., sale $9.99 lb
$1.00 off per lb
Roasted Red Potatoes w/ fresh rosemary Reg. $6.95 lb., sale $5.95 lb
$1.00 off per lb REAL DEAL MEAL DEAL Dinner for ONE (one crab cakes and both sides included) Reg. $13.99 ea
$10.99 ea
Reg. $12.99 lb, sale $10.49 lb
$2.50 off per lb
Bakery Vegan Treats Raspberry Crumble Bar
Dinner for TWO (two crab cakes and both sides included)
Reg. $3.25 ea, sale $2.50 ea
75¢ off Grocery Kind Bars
Reg. $1.99 ea, sale $1.25 ea
4 for $5.00 All frozen Quorn brand Meat alternative products Reg. Prices Vary
15% off Wallaby Yogurt Reg. Prices Vary
20% off
Reg. $27.99 ea
$19.99 ea
Member’s
FOR MEMBERS...FOR MEMBERS...FOR MEMBERS...FOR MEMBERS...FOR MEMBERS...FOR MEMBERS...FOR MEMBERS... Seafood Tilapia with Parmesan infused breading
Deli Applegate Deli Cheese: Mix and Match! Reg. Prices Vary
50% off all
reg price 10.99 lb, sale $8.99 lb
Applegate Cheeses
Members $2.00 off per lb Specialty Ciligene Mozzarella
Members $4.00 ea
Andrew & Everett Cheeses
Reg. Prices Vary
Members 20% off
Members 25% off
Severino Frozen Pierogi
reg. $8.99 lb, $6.74 lb
Members $5.49 lb
Reg. $5.75 ea
Reg. $3.99 ea, sale $3.24 ea
Members Save 75¢
Prepared Tomato and fresh mozzarella with basil pesto
Reg.$ 7.99 lb
Bakery 3” Fruit topped Cheesecake
Grocery Carr’s Crackers
Meat Fresh Meatball with Romano Cheese
reg price $7.99 lb, sale $6.99 lb: $5.99 lb over 2 lbs
Members $1.00 off per lb.
Buy 2 lbs or more (about 16 balls), save $2.00 per lb
Reg. $4.49 ea, sale $3.49 ea
Members $1.00 off Produce Organic Apples Reg. $2.99 lb
Members $2.79 lb
Back to Basics
FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...FOR EVERYONE...
BACK TO BASICS French Lentils (Bulk) Reg. $2.99 lb
New Price $1.99 lb
Specials valid February 1-28, 2014 except Back to Basics (B2B prices are part of a permanent program).