InsiderThe

brought to you by the swarthmore food cooperative

june 2013

What’s Inside?Reintroduction page 3

A Conversation With Ed Farace page 4

Co-op Certified Seafoodpage 5

June’s 10 for 30 Specialspage 10

Upcoming Eventspage 11

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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, how-ever, 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 store-

front. Two years later, on October 14, 2004, the new Co-op opened its doors.

We started as a seed...

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 spe-cialty 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 com-mitment 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.

Let us reintroduce ourselves

A conversation with Ed Farace...

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 bee-hives in New Jersey.

Before working at the Co-op, Ed worked at Whole Foods and Linvilla Orchards. He also dabbled in consult-ing 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 trans-formed our produce depart-ment 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 inter-ested in what our members and shoppers want… I al-

ways ask customers when they shop what they’re interested in.”

Ed’s buying process is nothing complicated; in fact it’s some-thing we should all be doing, talking to and maintaining relationships with farmers. “I would drive and someone would have a little roadside stand, so I would stop, buy some produce, and ask if they were interested in sell-ing wholesale. From there, it’s easy to network through the farming community.”

As the produce manager, Ed’s first priority when purchasing is buying local. “I always buy local stuff first, it’s something I’ve always been passionate about, something I’ve always done.” If he can’t get local, Ed’s next step is to buy or-ganic “It’s as close to home as I can get.” Ed also buys from local farms that adhere to all

of the USDA organic standards, but are not certified due to cost, hence the labels ‘chemically free’ and ‘organically grown.’ Buying conventional is always his last resort.

Visiting new farms and farm-ers is a key component in Ed’s process. “Very rarely do I get something from someone who I haven’t checked out… I look for integrity in the product and honesty from the farmer.”

Talking to Ed, you can tell he values his relationships with his growers, starting as associ-ates and often transforming into friendships. “Quite a few of these farmers I’ve known for 5 to 10 years… I like what they do and I like to support them.” His knowledge and passion is hard to ignore, spreading throughout the Co-op environ-ment, and quickly seeping into the Swarthmore community.

Co-op Certified

e a f o o dSintroducing...

“Certified”, to us is responsibly harvested, and takes the concept of stock sustain-ability, which is a precept of both state and federal management regimes, and the gear designed to reduce by-catch or some po-tential 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 stan-dards, and the docks are living up to their HACCP plans for their products. It also reflects that the commercial fishing com-munity is able to rely on these harvests as their businesses with which they can sup-port their families into the future.

When possible the Swarthmore Food Co-operative will source seafood from local sources. However, the reality is that 90% of the seafood consumed in the US is import-ed. Thus, the Co-op will strive to purchase from suppliers in the Mid-Atlantic and New England regions that meet the quali-ties of products mentioned above.

Since many species are migratory by na-ture, continued supply may result in the same species being harvested anywhere from Maine to North Carolina over the

What is

course of a season. In turn, the Co-op will support all proper, authentic, well-managed fisheries regardless of where they are locat-ed, provided that we can receive their prod-uct in a timely manner that allows us to sell the best, freshest seafood in the world.

In addition, the Co-op has vowed to con-tinually evaluate and support the controls and regulations that work to keep the envi-ronment 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 evolv-ing and adapting. Our mission is to always require the best and most sustainable prod-ucts 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 responsi-bly. We also understand the importance of an honest relationship with our seafood purveyors and are constantly seeking their advice on stewardship and responsible practices.

Co-op Certified Seafood ?

For farmed fish- Feeding them a natural diet, maintaining a low feed conversion ratio and using no growth pro-moters or chemical supplements.- Supporting fish farmers who are trying to increase the plant protein in their feeds thus reduc-ing 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 survival-vital antibiotics.- Provision for low escape rates- Support fish farmers who maintain traceability for their product as well as impeccable refrig-eration 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 cer-tifies 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- “Sustainable” catch rate…NO 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.

Rules & Regs

New Look, Same TrustIn addition to adding Co-op Certified Seafood, we now made it easier to find in-formation 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’sSpecials

Dill Havarti reg. $8.99 lb, SALE $7.99 lb

Metropolitan Co-op Garlic Bread

reg. $3.49 ea, SALE $2.99 ea

Organic Seafood Blend Herb Kit by Spring Thyme

Farms in Delaware reg. $1.99, SALE $1.59

Shrimp Salad w/ Lime Dill Dressing on a LeBus

Croissantreg. $8.95, SALE $7.95

Potato Crusted Pan Fried Cod w/ Homemade Tartar

Saucereg. $14.95, SALE $13.95

Kitchen Basics Seafood Stock

reg. $3.49 ea, SALE $2.99 ea

Tonnino Tuna Fillets

reg. $7.99 - $8.49 ea, SALE $1.00 OFF

Lobster Ravioli 12 pack reg. $5.99 ea, SALE $4.99 ea

Clams reg $.45 ea, SALE $.35 ea

Musselsreg $12.99 lb,

SALE $11.99 lbMaine Lobster Tails

reg $31.99 lb, SALE $29.99 lb

Sirloin Steak reg $11.95, SALE $10.95 lb

Upc om i n g

Friday, June 7...First Friday, Fish & ChipsSunday, June 16...Father’s DayThursday, June 20th... Greener Partners Summer Solstice DinnerFriday, June 21st...Quizzo at the Co-op, BYOBWellness Wednesday...every Wednesday 11 AM - 2 PMFried Chicken Friday...every Friday at 2 PMBBQ Saturdays...every Saturday 11:30 AM - 2:30 PM

juneevents...

Vegan Pop-UpMembers Appreciation DayXPoNential Music Festival

julyCom i n gsoon...

Thank You To Our Membership Partners

Tyler Arboretum

Hedgerow TheatreEastern State Penitentiary

Penn Museum

Annenberg CenterAcademy of Natural Sciences

Please Touch Museum

Bryn Mawr Running CompanyYoga At Wellness On Park

Untours

Cycle FitFitness Together

The Pilates Connexion

One Village Coffee

John & Kira’s Gourment ChocolateLocal Home + Gifts

Starry Eyed Optical

Hipcycle

Earth & StateKUTA

Reconsidered HomeBlueberry Bog

Seven Stones Gallery

Sorella Boutique

Compendium Boutique

Farm Truck

Viso’s Authentic Italian Desserts

Cheng Hing

Dunkin DonutsOccasionally YoursVicky’s PlaceAria

Desert RoseDosGringos

Suburban Music School Neil’s Knife Sharpening

Solavei

Ten Thousand Villages Wellness On Park

Craftforia

Garnet CleanersSwarthmore Wellness

Healing Partners Day Spa

Vesper Brothers