Insider The
june 2013
brought to you by the swarthmore food cooperative
What’s Inside? Reintroduction page 3
A Conversation With Ed Farace page 4
Co-op Certified Seafood page 5
June’s 10 for 30 Specials page 10
Upcoming Events page 11
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Let us reintroduce ourselves We started as a seed...
In 1932, two years into what would soon be known as the Great Depression, a few women in the Swarthmore community were determined to find a solution to the lack of quality and fresh produce. Gathered in houses of local Swarthmoreans, wives of Swarthmore College professors planted the beginnings of a produce-buying club. The buying-club gave Swarthmore families access to fresh produce at an affordable price, while supporting the local farmers and boosting the Swarthmore economy. News of the buying club grew rapidly and by 1937, the roots of the third oldest food cooperative in the nation were settled. After some necessary pruning over the years, the Co-op prospered in the late 80’s. It was clear a new location was no longer a desire, but a necessity. Our finances, however, presented a serious barrier. Planning for a new plot began in 2002. With the help from our founding members, we were able to recruit 720 new members and raise over $640,000 in member loans, just enough to transplant the Co-op’s storefront. Two years later, on October 14, 2004, the new Co-op opened its doors.
Now more than a seed...
We have ripened into the richness that is the Swarthmore Co-op today. The Co-op offers its members and shoppers the fruits of their consistent care, including a full service butcher and seafood counter, a delicatessen with prepared foods by our Chef, extended produce and grocery departments, and a variety of local cheeses and specialty products. Just like our founding members, we are committed to providing the Swarthmore community with fresh and quality products at an affordable price, while supporting the local economy.
The Swarthmore Co-op has survived truly due to its members’ patience and commitment to buying local. As our community of members and farmers expand, we continue to grow into a vibrant and sturdy addition to the Swarthmore community. Together, through our commitment to local, our strong roots can revive the future of the global food system.
Following in his father and grandfather’s footsteps, Ed’s passion for local produce began at an early age. Ed’s family always grew a wide variety of produce in their garden, teaching him the importance of local food and honest farming. Currently, Ed and his family maintain a large garden and two beehives in New Jersey. Before working at the Coop, Ed worked at Whole Foods and Linvilla Orchards. He also dabbled in consulting for small farms, such as Sunny Harvest, and even local restaurants, such as his neighborhood pizza spot at the time. “I would ask, ‘What kind of tomatoes are you using?’… I said I could get them local tomatoes and we would go from there.” Since joining the Co-op team in 2010, Ed Farace has transformed our produce department into a locavore’s dream. His hard work was rewarded in 2011 winning Best of the Main Line’s Local Produce, followed by an award in 2012 for Best of Main Line’s Local Food. While working at the Co-op, Ed can often be seen talking to his customers. “I’m interested in what our members and shoppers want… I al-
Awith Ed
conversation
Farace...
ways ask customers when they of the USDA organic standards, shop what they’re interested but are not certified due to cost, in.” hence the labels ‘chemically free’ and ‘organically grown.’ Ed’s buying process is nothing Buying conventional is always complicated; in fact it’s some- his last resort. thing we should all be doing, talking to and maintaining Visiting new farms and farmrelationships with farmers. ers is a key component in Ed’s “I would drive and someone process. “Very rarely do I get would have a little roadside something from someone who stand, so I would stop, buy I haven’t checked out… I look some produce, and ask if for integrity in the product and they were interested in sellhonesty from the farmer.” ing wholesale. From there, it’s easy to network through the Talking to Ed, you can tell he farming community.” values his relationships with his growers, starting as associAs the produce manager, Ed’s ates and often transforming into first priority when purchasing friendships. “Quite a few of is buying local. “I always buy these farmers I’ve known for 5 local stuff first, it’s something to 10 years… I like what they I’ve always been passionate do and I like to support them.” about, something I’ve always His knowledge and passion done.” If he can’t get local, is hard to ignore, spreading Ed’s next step is to buy orthroughout the Co-op environganic “It’s as close to home as ment, and quickly seeping into I can get.” Ed also buys from the Swarthmore community. local farms that adhere to all
S
introducing...
Co-op Certified
eafood
What is
Co-op Certified Seafood ? “Certified�, to us is responsibly harvested, and takes the concept of stock sustainability, which is a precept of both state and federal management regimes, and the gear designed to reduce by-catch or some potential impact on the bottom. It means that the boats are handling the catch in a way to provide high quality seafood according to FDA and State Department of Health standards, and the docks are living up to their HACCP plans for their products. It also reflects that the commercial fishing community is able to rely on these harvests as their businesses with which they can support their families into the future. When possible the Swarthmore Food Cooperative will source seafood from local sources. However, the reality is that 90% of the seafood consumed in the US is imported. Thus, the Co-op will strive to purchase from suppliers in the Mid-Atlantic and New England regions that meet the qualities of products mentioned above. Since many species are migratory by nature, continued supply may result in the same species being harvested anywhere from Maine to North Carolina over the
course of a season. In turn, the Co-op will support all proper, authentic, well-managed fisheries regardless of where they are located, provided that we can receive their product in a timely manner that allows us to sell the best, freshest seafood in the world. In addition, the Co-op has vowed to continually evaluate and support the controls and regulations that work to keep the environment healthy, fish populations thriving, and keep fisherman fishing responsibly. The information we have learned about the sea and its products has shown us that this must be a document that is always evolving and adapting. Our mission is to always require the best and most sustainable products and to stand with our fish farmers as they support and enhance our ecosystem. The Co-op has recently lent its expertise to a group of clam farmers from the Jersey Shore that is committed to the co-op model while harvesting and handling responsibly. We also understand the importance of an honest relationship with our seafood purveyors and are constantly seeking their advice on stewardship and responsible practices.
Rules & Regs For farmed fish
- Feeding them a natural diet, maintaining a low feed conversion ratio and using no growth promoters or chemical supplements. - Supporting fish farmers who are trying to increase the plant protein in their feeds thus reducing the fishmeal percentage on which the industry had previously relied. - Caring for local ecosystems, continually evaluating for environmental impact and providing ideal sheltered areas for wild fish and shellfish stock enhancement. - Provision for appropriate stocking density, to ensure healthy fish treated with only survivalvital antibiotics. - Provision for low escape rates - Support fish farmers who maintain traceability for their product as well as impeccable refrigeration and handling practices.
For farmed shellfish
- Supporting family shellfish farms that have accepted a Code of Practice that allows them to produce shellfish in an environmentally sound way. - Growers whom have adopted a Best Management Plan to identify their culture practices. - Shellfish growers typically use no herbicides, pesticides, or antibiotics. All of the shellfish growing areas are continually certified under the National Shellfish Sanitation Program that certifies the water quality for marketable shellfish. - Support shellfish farmers who maintain traceability for their product as well as impeccable refrigeration and handling practices.
For wild fish
- There is an abundant population of these fish in our seas - “Sustainableâ€? catch rate‌NO overfishing of these fish - Minimal impact on habitat - Limited Bycatch - Support fisheries that maintain traceability for their product as well as impeccable refrigeration and handling practices.
New Look, Same Trust
In addition to adding Co-op Certified Seafood, we now made it easier to find information on the Co-op Certified program. Find more information about Co-op Certified online our at the meat and seafood window.
Look for these logos on Co-op Certified products
June’s Specials Dill Havarti reg. $8.99 lb, SALE $7.99 lb
Kitchen Basics Seafood Stock reg. $3.49 ea, SALE $2.99 ea
Metropolitan Co-op Garlic Tonnino Tuna Fillets Bread reg. $7.99 - $8.49 ea, SALE reg. $3.49 ea, $1.00 OFF SALE $2.99 ea Lobster Ravioli 12 pack Organic Seafood Blend reg. $5.99 ea, Herb Kit by Spring Thyme SALE $4.99 ea Farms in Delaware reg. $1.99, SALE $1.59 Clams reg $.45 ea, SALE $.35 ea Shrimp Salad w/ Lime Dill Mussels Dressing on a LeBus reg $12.99 lb, Croissant SALE $11.99 lb reg. $8.95, SALE $7.95 Maine Lobster Tails reg $31.99 lb, Potato Crusted Pan Fried SALE $29.99 lb Cod w/ Homemade Tartar Sauce Sirloin Steak reg. $14.95, SALE $13.95 reg $11.95, SALE $10.95 lb
june
Upcoming events...
Friday, June 7... First Friday, Fish & Chips
Sunday, June 16... Father’s Day
Thursday, June 20th... Greener Partners Summer Solstice Dinner
Friday, June 21st...
Quizzo at the Co-op, BYOB
Wellness Wednesday
...every Wednesday 11 AM - 2 PM
Fried Chicken Friday ...every Friday at 2 PM
BBQ Saturdays
Coming soon...
...every Saturday 11:30 AM - 2:30 PM
july
Vegan Pop-Up Members Appreciation Day XPoNential Music Festival
Thank You To Our Membership Partners Seven Stones Gallery Ten Swarthmore Wellness Annenberg CenterThousand Garnet Cleaners Academy of Natural Sciences Villages Wellness On Park
Sorella Craftforia One Village Coffee Boutique
Viso’s Authentic Tyler Arboretum Healing Partners Day Spa Italian Desserts Please Touch Museum
Suburban Music School Cheng Hing Neil’s Knife Starry Eyed Optical
Dos Gringos Sharpening Desert Rose
Occasionally Yours Solavei
Penn Museum
Vicky’s Place Fitness Together Dunkin Donuts
Aria Reconsidered Home Cycle Fit Farm Truck Blueberry Bog KUTA
John & Kira’s Gourment Chocolate
Earth & State Local Home + Gifts Yoga At Wellness On Park
Bryn Mawr Running Company
Vesper Brothers
Hipcycle Untours Hedgerow Theatre Compendium The Pilates Connexion
Eastern State Penitentiary Boutique