It’s freezing. The wind isroaring down FlatbushAvenue; spring seemsonly a remote possibility.What better way to counterBrooklyn’s cold months thanby serving up some heartycomfort food? When I spoketo Coop members as theyshopped, everybody had anidea or two about how to eatto keep winter at bay.

Lucy S. outlined her wintereating strategy as, “Basically,I like to eat salad. I like to eatlots of fish, because it’shealthy and an easy meal tocook and to digest.” If freshvegetables aren’t available,she’ll opt for pickled. Lucy’sfavorite winter power food iscranberries, which she boilsfor about fifteen minutes,adding a little sugar and cit-ric acid or lemon juice to“make it sour-sweet.” Some-times, she adds fresh appleslices or wine.

In Jamil Myrie’s shoppingbasket, I saw kiwis, shiitake

mushrooms, a couple of garlicheads, Brussels sprouts andpaprika, and when we spokeabout the household’s wintereating routine, his responsewas “Hearty. Try to keep it ascompact as possible—mealswe can cook once and havethem last two or three days.”

Butternut squash soup withgarlic and onions sautéed inolive oil is a favorite; thesoup’s stock is vegetable,although the household willeat poultry and red meat onoccasion. And to add a littlewinter sparkle, Jamil Myrie willpour in a cup of orange juice,let the mix simmer and thenpuree it, for a nice bowl full ofwinter-beating soup.

Delmi Garcia also likes tomake a vegetable soup featur-ing butternut squash in thewinter; she likes the veggiegourd’s sweet flavor.

Delmi also includes pota-toes, carrots and zucchinis. “Imake a rich soup,” sheobserves. She loves to cookmushrooms, too, during thecolder months, remarking,“You can grill them, sautéthem, stuff them, bake them;you can do anything withthem.” Delmi enjoys winterstews, made with poultry, notbeef. She won’t eat “from thecow,” as she summed it upfor me.

For Julie Barber, roastedvegetables and short-grainbrown rice are winter staples.When we spoke, her shoppingcart was filled with greens,beets, Brussels sprouts, mush-rooms and sweet potatoes.Regarding fruits, Julie Barbercommented, “My husband hasa theory that to not get thewinter blues, we should eatcitrus all the time. So we eattons and tons of citrus.”

Next General Meeting on February 22The General Meeting of the Park Slope Food Coop is held on thelast Tuesday of each month.* The next General Meeting will beon Tuesday, February 22, 7:00 p.m. at the Congregation BethElohim Temple House (Garfield Temple), 274 Garfield Pl.

The agenda will be available as a flyer in the entryway of theCoop on Wednesday, February 2. For more information aboutthe GM and about Coop governance, please see the center ofthis issue.

* Exceptions for November and December will be posted.

IN THIS ISSUEPuzzle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Food for Thought . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Plow to Plate Movie Series Presents ...All in This Tea . . . . . . . . . 4Coop Hours, Coffeehouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Coop Calendar, Workslot Needs

Governance Information, Mission Statement . . . . . . . . . . . . 7Calendar of Events . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Community Calendar, Classified Ads . . . . . . . . . . . . . . . . . . . . 11

F or Coop member andauthor Melissa Kantor,New York, good food,and good friends are themesthat arise in much of herwork. Her new book, a youngadult (YA) novel titled TheDarlings Are Forever (“Darlings”),centers on the strong adoles-cent bond among Jane, Victo-ria and Natalya, best friendswho are about to begin highschool at three differentschools, in distant corners ofNew York City. Melissa waskind enough to share some ofher thoughts on writing, NewYork neighborhoods, and

what constitutes a “realmeal.” Read on for the fullscoop:

All About the DarlingsLinewaiters’ Gazette: Your

new book, “The Darlings Are For-ever,” is such a fabulous New Yorkread. Where did you grow up andhow did you manage to weave thecity so seamlessly into the story?

Melissa Kantor: I was bornin New York City (the Bronx)and later we moved to Man-hattan and then Long Island.As a Long Island girl whocommuted to the city to see

Best Friends ForeverBy Jill Dearman

Winter WarmersPSFC Shoppers Share Cold Weather Food Favorites

By Diane Aronson

C O N T I N U E D O N P A G E 1 0

C O N T I N U E D O N P A G E 2

Volume FF, Number 2 January 27, 2011

O F F I C I A L N E W S L E T T E R O F T H E P A R K S L O P E F O O D C O O P

Established1973

David St. Germain’s wintershopping list includesbeets, carrots, cauliflowerand broccoli.

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CoopEventHighlights

Fri, Jan 28 • Wordsprouts 7:00 p.m, Tue, Feb 1 • Northern Italian Cheeses 7:00 p.m. Thu, Feb 3 • Food Class: Veggie Tapas at Home 7:30 p.m. Fri, Feb 4 • Film Night: Sperm Donor X 7:30 p.m. Tue, Feb 8 • Safe Food Committee Film Night: All in This Tea 7:00 a.m. Sat, Feb 12 • Valentine Card Making for Everyone 3–6:00 p.m.

Look for additional information about these and other events in this issue.

The Coop will be closing early for shopping at 5:00 pm on Sunday, January 30,

so that we can conduct our annual Coop-wide inventory.

Some shifts will be affected, others will not.

Please help inform the membership about this early closing by telling your

Coop housemates and friends.Members whose shifts are affected by the closing

will be contacted by the Membership Office.

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 1

Karen Yau-Smith, a mem-ber for two weeks and shop-ping in the Coop for the firsttime, described her house-hold’s cold-weather eatingstrategy: “My husband does alot of stews—we’re meat-eaters—a lot of crock potstuff.” Soupy rice with chick-en was a savory dish thehousehold made that week.Roasted vegetables, includ-ing potatoes, beets and Brus-sels sprouts, also featureprominently on the Yau-Smiths’ menu, as does pasta.The family, which includestwo young children, alsoenjoys the occasional cup ofhot chocolate. As we spoke,Karen was looking over theCoop’s tea selection for ideasto counter winter’s cold.

Claire Grandison has a sim-ple winter culinary approach. “Ibasically cook soup—anythingin soup form. Throw it in thepot and cook it for a while.” Aswe talked, she was scrutinizinga package of udon noodles,and decided to try them in anupcoming soup—a dish thatdraws its in spiration from afavorite dish at a local restau-rant. Also going in the souppot will be shiitake mush-rooms, carrots, onions, scal-lions and garlic. Claire alsomakes a quinoa risotto in thewinter. A Peruvian friendshared the tip to add pisco, arobust South Americanbrandy—which complements

quinoa’s Inca roots—in placeof white wine.

At first, Val Vinokur could-n’t really put his finger ondishes or foods he was drawnto during the cold months,and he remarked about whatwas in his shopping basket,“It’s really no different thanwhat I get during the rest ofthe year; there’s nothing par-ticularly wintery here.” But aswe talked, Val spoke longing-ly of a dish he craves andmakes during winter’sdepths: cholent, which Valdescribes as a “traditionalSabbath meal. You can cookthe meat overnight on a very,very low heat. You can addlots of different kinds ofbeans, grains, barley.” Rootvegetables can go into thepot as well, and, according toVal, some cholent cooks willadd eggs still in their shells.

The wind is roaring downFlatbush Avenue; spring seems

only a remote possibility. What better way to counter

Brooklyn’s cold months thanby serving up some hearty

comfort food?

Melissa Markley is a bigsoup and chili fan during thewinter. She was shopping forthe first time after rejoiningthe Coop, following a moveback to Brooklyn. In her basketwas purple kale, a prime ingre-dient in what Melissa terms asher “default dinner: red

quinoa, kale and tofu.” A win-ter stew she likes to makeincludes garbanzo beans, kaleand lentils. Specific spicechoices were pending, butcurry was definitely on thewinter-seasoning list.

In the produce aisle, DavidSt. Germain was deep intothe family shop; his wife washome minding their twoyoung sons. David details thehousehold’s winter meal planas “cook in bulk; we’ll find dif-ferent soups. We’re vegetari-ans, so no chicken stock—weuse the low-sodium veg-etable stock.” Minestrone is afavorite. Black beans andwinter squashes, particularlyacorn squash, find their wayinto the soup pot as well, asdo lentils. David will cook uplarge batches of soup andfreeze portions for quickmeals during the week. Forwinter veggies, David sautésbeets or carrots and roastscauliflower or broccoli, andBrussels sprouts put in a fre-quent appearance, too.Sweet potatoes are a stapleof the boys’ diet, as is quinoafor protein and as a replace-ment for grains containinggluten. For added heft, Davidwill often add quinoa to hiswinter soups.

Satomi O. fortifies her win-ter menus with “soups, beansand greens.” For her soups,she mostly uses vegetablestock, but sometimes she’llchoose chicken. Noodles alsofind their way into the pot.From Japan originally, Satomiprefers udon or soba noodles,which she shops for in Asianmarkets in Manhattan’s LowerEast Side. Fresh greens, chick-en broth and beans (blackbeans and white are favorites)come from the Coop.

When one encounters aCoop member passing ameandering, Saturday-after-noon wait on the checkoutline by reading Travels inSiberia, one surmises that theshopper knows a thing or twoabout cold climate cuisines.Tanya Ostromogilskaya didnot disappoint. “What is goodto eat? Borscht.” Tanya makeshers with “beets, carrots, cab-bage; ideally you should havemeat bouillon.” She addedthat all kinds of vegetablescan go into the soup pot,including Brussels sprouts.Whatever one adds toborscht’s basic beets, thesoup should, according toTanya, cook for “severalhours. It’s a project, but youcan eat it for several days.”When the borscht is ready toserve, Tanya recommendstopping each bowl with a dol-lop of sour cream, remarking“the idea is that you eat some

food with fat; it stays longer,with more calories.”

Yoshi Sawyer eats a lot ofspices and hot peppers,cayenne in particular, duringthe winter to keep away thecold. He is a “soup person—hearty, brothy foods.” His is avegetarian household. When Iasked Yoshi what might go inthe household’s next meal, heheld out his girlfriend’simpressively organized shop-ping list. Together we reviewedit. Four bunches of kale, porta-

bello mushrooms, okra, stringbeans, yellow split peas, adzu-ki beans, quinoa, thyme, rose-mary, Valencia oranges, applesand raspberries were onlysome of the list’s entries. Herewere choices pointing to achef fully capable of cookingup a nutritional storm thelikes of which would hopefullyknock a chill cold in its tracks.

What better way to endthan with a recipe for soup—awinter warmer that you canmake and call your own:

2 � January 27, 2011 Park Slope Food Coop, Brooklyn, NY

Winter WarmersC O N T I N U E D F R O M P A G E 1

Super-Easy Soba SoupServes two as a meal-main dish, four as a soup course.

In a large saucepan, add all ingredients but the soba.Bring to a slight boil for about half a minute and thensimmer covered for 20 minutes, stirring occasionally. Addsoba and simmer gently for 10 more minutes.

4 cups low-sodium chickenor vegetable broth, store-bought is fine

1½ teaspoons butter or soymargarine or vegetable-based oil

8 medium radishes, slicedthin

2 large handfuls of kale,stems removed, choppedfine

½ cup white wine 2 tablespoons green salsa2 tablespoons fresh lime

juice1–2 tablespoons dried or fresh

basil, finely chopped½ teaspoon ginger

One 8-ounce package of sobapasta

Sudoku

Puzzle author: James Vasile. For answers, see page 11.

Delmi Garcia says mush-rooms – grilled, stuffed,sautéed or baked – are afavorite winter ingredient.

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Jamil Myrie says butternutsquash soup is one of hisfavorite winter meals.

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

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Lisa Amadeo and DeanaMorenoff, two Coop mem-bers who co-founded TwoBeets and A Head of Kale, aproduction company dedicat-ed to making people reallythink about their food, firstmet while taking a Communi-cation and Sustainabilityclass in 2007. It was part oftheir Masters program inMedia and Film at the NewSchool. “The class exploredhow media could be used asa tool for sustainability,”Morenoff said. “That’s wherewe first bonded over commoninterests.” Those interestsinclude sustainable food sys-tems, holistic nutrition andprogressive media, as well asstorytelling as a form ofgrassroots activism. So whenthey wound up in anotherclass together—EmergingMedia and DocumentaryPractice—they decided to acton their passions. “We’reboth really interested inusing media in many forms asa tool—not just as entertain-ment,” Lisa explains. Theywere both also fascinated byhow food connects people.“Everyone has a relationshipto food,” Morenoff says. “Butthe stories we see about foodin mainstream media felt waytoo superficial.” The latest faddiet, super-antioxidant,cleanse or political fascina-tion with school lunchseemed to, using Amadeo’sword, “fetishize” the issues,rather than deeply explorethem. “We were more inter-ested in looking at peoplethemselves and their rela-tionship to food,” she added.

The Two Beets and a Headof Kale Productions website,www.2beetsandaheadofkale.com,describes the company asone that “produces story-telling projects that explorebig ideas about social changethrough tangible, personalstories from everyday individ-uals.” Citing NPR’s This Ameri-can Life as an inspiration, thetwo began compiling storiesabout people and how they

relate to food. “Ira Glassfocuses on the humanity ofthe story,” Amadeo explained.“That’s our goal as well.”

So far, the duo has com-pleted three short documen-taries about food, which wererecently shown at the Coopas part of The Safe Food Com-mittee’s “Plow to Plate”**series, which Amadeo helpsplan as part of her work slot.(Morenoff joined the Coop in2006, followed by Amadeo in2007.) Jay Tran, the curator ofthe series, asked the womento show their films as part ofthe monthly series, whichstarted in 2009. “We gettogether the second Tuesdayof every month and watch afilm that inspires a conversa-tion about food or water,”explains Jay, who not onlychooses the movies—and isopen to recommendations—but invites documentary film-makers, actors or producersto present their work and par-ticipate in a Q&A afterwards.“We have had directors Skypein from Britain and Califor-nia,” Jay explains. Documen-taries like Blue Gold Water Warshave been screened, as hasFresh , a film that Amadeoworked on as part of thefilm’s crew, in the role ofEvents Administrator. “ThatCoop screening was standingroom only,” she recalls.

On January 11th, Amadeoand Morenoff screened allthree films at the Coop, eachof which explores how foodacts as a bridge between cul-ture and daily life. In GrandpaChili, a Brooklyn-based Cau-casian couple explains theircommitment to cookingKorean food at home as a wayto deepen their relationshipwith their two children, Eliand Lucy, both adopted fromKorea. “The first time we wentto Korea, we went to this gro-cery store and had no ideawhat anything was or how tofeed ourselves!” Martha, themom, says in the film. “Thatwas a feeling I never wantedmy kids to have.” The film

shows the family makingbibimbap, a Korean dish thatmeans “mixed meal” and gen-erally includes rice toppedwith namul, seasoned vegeta-bles, gochujang, a chili paste,and often sliced beef and/or afried egg. Later in the film,Martha shares her epiphanyabout why they decided tolearn about Korean food. “Imet a woman in Korea duringour adoption process whosaid, ‘If you are going to bethe mother of a Korean son,you have to know how tomake kimchi,’” Martharecounts. “That’s when I real-ized, this is what Eli’s motherate every day when Eli was inutero. It’s what Lucy’s motherate—this is about their rela-tionships, and this missingpart of their family that is nothere [in the United States]and how we want to integratethis into our lives.”

Two Beets and A Head of Kale{is} a production companydedicated to making people

really think about their food.

Amadeo and Morenoffchose this story as part of anascent series they are work-ing on for Two Beets and AHead of Kale, called Lay it Onthe Table. This first film derivedits title from the fact Eli hasan imaginary friend calledGrandpa Chili. In one particu-larly touching scene, Marthaexplains how she learnedabout Grandpa Chili. “Oneday Eli said, ‘Did you know Ihave a Korean Grandpa?’ ”Martha recalls. “He said, ‘Helikes spicy food and has abroccoli farm in Korea, andhe flies back and forth fromBrooklyn to my birth mother

to tell her that I am okay.’ ”When Martha shared this

moment with her husband,she told him, “Eli has aguardian angel.” Amadeo andMorenoff worked with anillustrator to make GrandpaChili come to life on screen. Inthe film, he flies and hoversaround the family: he is theirguardian angel. This momentillustrates what Amadeo andMorenoff want to investigatewith their filmmaking: “We areinterested in layers,”Morenoff says. “Stories arecomplex and intricate—this iswhat we want to get across.”

The second fi lm in theseries is called Radical Amazement. It is an intimatelook at a Shabbat meal, andhow one man prepares hisfor his friends and family. Itbegins with a Diane Acker-man quote from her best-selling book, A NaturalHistory of the Senses : “I f anevent is meant to matteremotionally, symbolically ormystically, food will be closeat hand to sanctify and bindit.” In many ways this quotebecomes Amadeo andMorenoff ’s mantra. “Webonded over how food canbe used to heal—not onlyphysical ailments but men-tal ones, too,” Morenoffsaid. For Maribel Araujo, thesubject of the third short,Viva La Arepa, opening arestaurant in Manhattanthat sold arepas—the corn-based, pita-like pancakesstuffed with a variety ofsavory fillings like chorizo,chicken, cheese and beans—healed a hole in both herheart and stomach. TheVenezuelan native grew upeating arepas, a staple in hercountry, and was living in

New York, missing them,and working long hours forlittle pay in the film busi-ness. One day, she declaredto her husband, Aristide Bar-risos—whom she met at anAreperia in Caracas—thatshe wanted to open one.Within one month of itsopening, Caracas Arepa Bar,in a tiny East 7th storefront,garnered a stellar review inthe New York Times. “Thatchanged our life,” Araujodeclares in the film. Nowthey have two places in theEast Vil lage, as well as alarger restaurant across theriver in Williamsburg thatchurn out a total of 1,000arepas daily, according to arecent story in the Times.

Watching that film makesyou want to eat an arepa—and luckily for those whoattended the screening,Caracas Arepa catered theevent. Likewise, watchingGrandpa Chili elicits a cravingfor kimchi, which was thefilmmakers’ hope. “Thesefilms make you hungry,”Amadeo explains. But theydo more than that: Theyteach you something aboutthe culture from which thefood comes, the impact it hason people and the love itinstills. “We really think thatfood is powerful on so manylevels.” Morenoff says. “Thisis our way of honoring that.” ■

**The next Plow-to-Plate filmscreening is ...All in This Tea, LesBlank’s and Gina Leibrecht’s doc-umentary that fol lows world-renowned tea expert David LeeHoffman into remote China insearch of tea. The film will be shownon Tuesday, February 8, at 7 p.m. in the second floor meetingat the Coop.

Food for ThoughtBy Liz Welch

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

Park Slope Food Coop, Brooklyn, NY January 27, 2011 � 3

Coop members Deana Morenoff, left, and Lisa Amadeo, producers of the docmentary Lay ItOn The Table, a film about food safety.

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The Ecokvetch is now on Facebook,

representing the Park Slope Food Coop’s Environmental

Committee.

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 3

MEMBERSHIPRESIGNATION

TO WHOM IT MAY CONCERN,I had the unfortunate experience

of joining the Park Slope Food Coopthe week before Christmas, but,before I was even able to shop orwork on my assigned shift, I wasaccused of lying.

With my kids grown and away atschool and due to the recession, myhusband needed to relocate to Cana-da for work, I figured this was finally agood time for me to join theCoop. Knowing that I would have thetime to commit to working, I regis-tered weeks ago and attended my ori-entation appointment for theWednesday before Christmas.

I needed to return after the orienta-tion meeting to bring proof ofaddress. One of my sons was in thecar waiting for me while I did this. Wewere on our way to pick up my otherson from college. My husband wasarriving from Toronto the next day forthe Christmas holidays.

Once I had finished showing myproof of address and finishing otheradministrative tasks, I briefly chattedwith the member who was taking allthis information. We talked about howeconomical and delicious the Coop is.

I told her about my son in the car,the other son at the Culinary Instituteand my husband, all large men and all‘foodies.’ I explained that I wanted tobring in my son when I shopped forour Christmas Eve dinner, and wastold it was not a problem as long as I

registered them as visitor. And, I vol-unteered that my husband no longerlives with me because he had to moveto Toronto for work. Unsolicited, Ishared all this information with themember as a matter of course thatwas my “enrollment” conversationwith the member.

When I arrived home that nightthere was a message from the Coopstating that there was a problem withmy registration and that I should callthe office.

I could never have expected norcould have imagined what the “prob-lem” was.

The staff member at the desk toldme that I had not been registered theprevious day because someone in theoffice notified her that she had over-heard me say I had a husband waitingfor me in the car.

I was flabbergasted by this mis-communication of what I said the pre-vious day. I attempted to right thiswrong info by repeating what I hadstated.

With no apology or attempt to saythat perhaps she was mistaken, it wasdecided that rules are rules and that Icould shop once on that day but onlyif I “sign my husband up, too.”

Therefore, I was guilty until proveninnocent, my word was not good. Iwas presumed to be a liar based onhearsay.

I said that more than half of myfriends are members of the Coop, thattwo were present that day who couldvouch for me, and that I had his twophone numbers, land line and cell

phone in Canada in my phone. Notgood enough.

She and the general supervisor saidthat during the week my husband wasvisiting he should bring in proof of hisCanadian residence to become amember (then ostensibly turn rightaround and resign) and they wouldmake this one exception to allow meto shop now.

And, though he will never be ableto work at the Coop and barely eat thefood I will bring home from there, hestill would need to sign up.

Gee, I thought, this was becomingreminiscent of the behavior of otherregimes throughout history. But, alas,not those associated with “democracy”or in line with the Coop’s missionstatement:

“We oppose discrimination in any form.We strive to make the Coop welcoming andaccessible to all and to respect the opinions,needs and concerns of every member

Those values were lost during thisconfrontation.

On my work shift day scheduled forthe week after New Year’s, my hus-band had taken ill during his time off(as is often the case for people duringthe holidays after stressful work).I wasdepressed by the thought of returningto the Coop.

In fact, I would rather saw off myhead than drag him in to disprove theaccusation that I was a liar.

I not only withdraw my member-ship based on this appalling accusa-tion, but it has forever tainted myvision of the Coop. Shame on you.

Anita Glesta

EXTREMELY POLITE OREXTREMELY STUPID

DEAR GAZETTE:As I was waiting on a very long

line this past Friday, I suggested thatthe person in front of me can startunloading at a checkout stationwhere a customer was packing up.The unloading part of the counterwas completely empty. The person Iwas talking to refused to budge andthought I was being very impolite.After processing a buyer, and whilethe buyer is packing, the checkoutperson stands there like a bump on alog waiting for the customer to finishpacking. If each instance wasted 2minutes (sometimes a lot more)multiplied by 1,000 customers a day(just a rough guess) that’s 33 1/3hours of completely wasted timeevery day, 233 1/3 hours every week,and 12,333 hours every year, 505DAYS! Who has so much time towaste. When I mentioned this to theperson directing people to checkout,she said a lot of checkout people liketo wash the counter after each cus-tomer. Doesn’t happen. Yes, bepolite, but be efficient! I’m gettingolder very quickly and don’t likewasting time through sheer stupidi-ty. Go to a supermarket (God forbid)and see if people wait until the previ-ous person is safe at home in theircozy abode before proceeding. Canthis be made a stated policy? Itwould hasten the procedure and

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

4 � January 27, 2011 Park Slope Food Coop, Brooklyn, NY

Plow to Plate Movie Series Presents . . . All in This TeaBy Adam Rabiner

Many of the films featured in thePlow to Plate movie series havefocused on food and how it’s pro-duced. But the series is equallyinterested in beverages. Already ithas explored the alleged malfea-sance of Coca-Cola bottlers inColombia, the negative economicand environmental externalities ofbottled water, and the unfair trade ofglobal coffee markets. Now theseries turns its attention to a veryquaint and lovely drink, namely tea.However, this f i lm is neither anangry indictment nor a dire warning.It is a gentle and lyrical movie filledwith beautiful Chinese string music,attractive images of tea and China,and wonderfully poetic words of loveand appreciation for the film’s sub-ject. Mostly, though, the viewer justenjoys spending time with David LeeHoffman, an American tea importer,as the film follows his efforts toidentify and procure the highestquality product. Hoffman is anomad, friend of the Dalai Lama,Buddhist, pioneer of fair trade, suc-cessful businessman, early and

strong advocate of sustainable andorganic production, and an all-around good guy.

...All in This Tea begins with a chore-ographed tea ceremony featuringdozens of identically costumed youngwomen performing perfectly synchro-nized movements at an oolong com-petition in Hangzhou in 1997. The filmitself takes on a ceremony’s medita-tive and tranquil qualities and theviewer in some ways becomes drawnin as a participant. A tea ceremonycreates a vocabulary for richly experi-encing tea’s subtle nuances, and, sim-ilarly, the film is engaged in an almostspiritual effort to describe the ineffa-ble. Hoffman has highly attuned tastebuds and is an expert at discoveringthe best quality product. Sniffing ahandful of tea leaves, he mightexclaim “sensational,” or nod his headin distaste and spit out the word“chemicals.” But a deeper languageeludes him. At one point, speakingwith German filmmaker Warner Her-zog over some freshly brewed tea,Hoffman declares that there is novocabulary that can say what the tea

tastes like. Herzog counters: “I imag-ine things like walking through a for-est. There are leaves on the ground. Ithas just rained. The rain has stopped.It’s damp, and you walk…and some-how that’s all in this tea.”

The film is an elegy to tea, which isvariously described as “shavings onangels’ wings,” “the spirit of Cleopa-tra,” “buttery,” “vegetal,” “rich,” “fra-grant,” and “oceanic, seaweed, notflowery.” Tea’s flavors are determinedby soil, minerals, neighboring plants,water, elevation, sunlight and shade,the skill of the farmer, and hundredsof other variables. No two teas arealike; drinking good tea is imbibingnature. Drinking tea is resurrectingarcheology; sharing in the same sen-sual experiences as were found in thecourt of a Chinese emperor or thetimes of Queen Victoria: it’s …all inthe tea.

A deep and abiding respect fornature and efforts to restore its healthis Hoffman’s deeper mission. At thetime of the film’s making, traditionalChinese tea farmers were a dyingbreed, and the Chinese government

was supporting industrial tea manu-facturing, chemical fertilizers and pes-ticides. However, largely due toHoffman’s tireless efforts, traditional,organic and sustainable tea produc-tion is on the rise in China andaround the globe. This movie mayvery well further this trend by inspir-ing you to trade in your Lipton teabags for some premium Darjeeling. ■

...All in This Tea:Tuesday, February 8,

Park Slope Food Coop,second floor, at 7:00 p.m.

Tea will be served.

S A F E F O O D C O M M I T T E E R E P O R T

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Park Slope Food Coop, Brooklyn, NY January 27, 2011 � 5

make everybody a little bit happier.I’ve written about this several times,but this stupid attitude continues.Let’s be logical and efficient, and, atthe same time polite.

Al Ettlinger

FOOD FIGHTStewing in a moodBrooding before good foodYearn, burn, turn. Yearn, burn, turn.I nourish my nutrition with fruity intuition.Fruit fruition fosters feeding, sewing seeds for another day.I insist that I exist and subsist on edible sustenance,when I provide provisions that nurture my nature.I’m naturally dietary when I remove the die in diet.Die yet? Not yet!I swallow my gluttony whole.Gluten whole wheat.Grovel my grub, gulp at the pub, before and after.I crack my crackers I’ve got room to consume.and, toast my fleshy meaty roast.Can you picture my epicure, your gourmet, my gourmand?Whether we devour, feast, crunch or nibble,We gnaw sucking succulents And dine on fine wine.

Len Heisler

TWEEDLE TWINS ATHARVARDTweedledum and TweedledeeWent to school in Mass.,Came up with a social network,Computing skills didn’t pass.Beseeched the help of digital whiz,A prodigy with a grin,But he turned out to be a snake—Trust no one but a twin.

Leon Freilich

THANK YOU PSFC –SIGNED CITY HARVEST

DEAR COOP,Thank you for your food donation

of 3,195 pounds in November 2010,which City Harvest distributed, freeof charge, to community programsthroughout New York City.

Now serving New York City formore than 25 years, City Harvest isthe world’s first food rescue organi-zation, dedicated to feeding thecity’s hungry men, women and chil-dren. This year, City Harvest will col-lect 26 million pounds of excess foodfrom all segments of the food indus-try, including restaurants, grocers,corporate cafeterias, manufacturersand farms. This food is then deliv-ered free of charge to nearly 600community food programs through-out New York City using a fleet of 17trucks, bikes and volunteers on foot.Each week, City Harvest helps over300,000 hungry New Yorkers findtheir next meal.

Thank you from all of us here at

City Harvest, the agencies we serveand the hungry New Yorkers thatbenefit from your generous contribu-tions. We look forward to workingwith you in the future as we continueto fight hunger in New York.

Sincerely,Jilly Stephens

Executive DirectorCity Harvest

ON HOW THE COOP MADE ME REALIZE I’MNOT THE GOOD PERSON I THOUGHT I WAS

TO THE EDITOR:I have been a member since 2003.

I ’ve been in good standing, badstanding, my record for make-upsowed is 26, and I’ve left for a yearand been granted amnesty. I ’vebeen yelled at, pushed, bumped,rebuked and scolded like a child. Anold lady called me stupid and mademe cry once over processing herreturn of a croissant. I cried in thearms of an office coordinator whoconsoled and reassured me that itwasn’t my fault. His soothing waysrestored my faith in the Coop.Again. Through all of these trialsI’ve persevered and championed themerits of the Coop in my own mindas well as sheepishly explained tomy friends the reasons why I contin-ue here. The ones who know me thebest also know that I’m a bit of asadist; a sensitive sadist.

After twelve years in the city I’ve

f inal ly managed to harness thetime and space constraints andput them to work for me. The hard-est part has not been survival. Mybiggest challenge has been to tryto see the good in people and thehumor in situations that wouldordinari ly bother me. I ’ve beenworking in the customer- serviceindustry since the age of fourteen,and I be l ieve most people a regood. I consider it my job to seethe best in people . I need tobelieve that I’m a good person. Istrive for this every day.

Then there’s the Coop. I’m struckthat at this point in my life, a timewhere I have figured out the key tomy happiness, which is to be a goodperson and see the best in people, Ihave the least tolerance for FoodCoop members. The other day Iscoffed out loud at a mother whoinformed me that she would be thenext one to get a cart instead of me.A man got pissed when I hit hisankles in front of me with my cartbecause he stopped short and Ioffered no apology. A woman grewimpatient with me when her receiptwould not scan. Instead of calmlyexplaining to her the situation as Iwould in my place of business, I wasindifferent, if not a little keen tomake her wait a little. None of thismind you, makes me feel good. Onthe contrary, it makes me feel very,very bad. Perhaps I am not the goodperson I thought I was. Must tryharder.

Julia Duncan-Roitman

What Is That? How Do I Use It?

Food Tours in the CoopWe get to do all this — the fretting,the striving, the sleepless turning in the nightthe quick dash through the coldthat would take our life if we lingered

The sparrows are puffed in the bushesthe pigeons crowd together in the eavesthe squirrels are closeted in....

where do the squirrels go?

We come together and crow over the coldIt feels good to remark on the weatherFor a few moments a strangerbecomes our best friendWe communicate understanding

and are understood

We are all oneunder the same weatherYou may have the thicker coator longer to walkbut the cold bites us all the sameand would take the life out of any of us

given the chance

Each of us was given a stove of heatWe pile up together under a blanketand the cold has to wait

for another time

Let us welcome the cold and all it's tricksthe snow, the sleet, the stinging windLet it make us bright with fear bring us together round a firemake us hug each other

warm lips with lips and.....

Let it connive with the holly daysto bring us together merrilyLet us deck our halls against itadorn trees to celebrate it

eat heartily to fend it off

The cold, the cold, the bitter coldHow cold to be without it!

The Park Slope Food CoopBringing us in from the cold   

by Myra Klockenbrink

Mondays February 7 and February 28 noon to 1:00 p.m. and 1:30 t0 2:30 p.m.

You can join in any time during a tour.

We welcome letters from members. Submission deadlinesappear in the Coop Calendar. All letters will be printed if theyconform to the published guidelines. We will not knowingly pub-lish articles which are racist, sexist or otherwise discriminatory

The maximum length for letters is 500 words. Letters mustinclude your name and phone number and be typed or very legiblyhandwritten. Editors will reject letters that are illegible or too long.

You may submit on paper, typed or very legibly handwritten, orvia email to GazetteSubmissions@psfc.coop or on disk.

FairnessIn order to provide fair, comprehensive, factual coverage:

1. The Gazette will not publish hearsay—that is, allegations notbased on the author's first-hand observation.

2. Nor will we publish accusations that are not specific or arenot substantiated by factual assertions.

3. Copies of submissions that make substantive accusationsagainst specific individuals will be given to those persons toenable them to write a response, and both submissions andresponse will be published simultaneously. This means that theoriginal submission may not appear until the issue after the onefor which it was submitted.

The above applies to both articles and letters. The only excep-tions will be articles by Gazette reporters which will be required toinclude the response within the article itself.

RespectLetters must not be personally derogatory or insulting, even

when strongly criticizing an individual member's actions. Letterwriters must refer to other people with respect, refrain from call-ing someone by a nickname that the person never uses himselfor herself, and refrain from comparing other people to odious fig-ures like Hitler or Idi Amin.

LETTERS POLICY

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 5

This Issue Prepared By: Coordinating Editors: Stephanie Golden

Erik Lewis

Editors (development): Petra Lewis

Reporters: Diane Aronson

Liz Welch

Jill Dearman

Art Director (development): Patrick Mackin

Photographers: William Farrington

Traffic Manager: Barbara Knight

Thumbnails: Mia Tran

Preproduction: Sura Wagman

Photoshop: Steve Farnsworth

Art Director (production): Lauren Dong

Desktop Publishing: David Mandl

Dana Rouse

Joe Banish

Editor (production): Lynn Goodman

Puzzle Master: James Vasile

Final Proofreader: Teresa Theophano

Index: Len Neufeld

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

6 � January 27, 2011 Park Slope Food Coop, Brooklyn, NY

COOP HOURS

Office Hours:Monday through Thursday

8:00 a.m. to 8:30 p.m.Friday & Saturday

8:00 a.m. to 5:00 p.m.Shopping Hours:

Monday–Friday8:00 a.m. to 10:00* p.m.

Saturday6:00 a.m. to 10:00* p.m.

Sunday6:00 a.m. to 7:30* p.m.

*Shoppers must be on a checkout line 15 minutes after closing time.

Childcare Hours:Monday through Sunday

8:00 a.m. to 8:45 p.m.Telephone:

718-622-0560Web address:

www.foodcoop.com

The Linewaiters’ Gazette is published biweekly by the Park SlopeFood Coop, Inc., 782 Union Street, Brooklyn, New York 11215.

Opinions expressed here may be solely the views of the writer. TheGazette will not knowingly publish articles that are racist, sexist, or oth-erwise discriminatory.

The Gazette welcomes Coop-related articles, and letters from members.

SUBMISSION GUIDELINESAll submissions must include author’s name and phone number andconform to the following guidelines. Editors will reject letters andarticles that are illegible or too long. Submission deadlines appearin the Coop Calendar opposite.

Letters: Maximum 500 words. All letters will be printed if theyconform to the guidelines above. The Anonymity and Fairnesspolicies appear on the letters page in most issues.

Voluntary Articles: Maximum 750 words. Editors will reject articlesthat are essentially just advertisements for member businesses andservices.

Committee Reports: Maximum 1,000 words.

Editor-Writer Guidelines: Except for letters to the editor, whichare published without editing but are subject to the Gazette let-ters policy regarding length, anonymity, respect, and fairness,all submissions to the Linewaiters' Gazette will be reviewed andif necessary edited by the editor. In their review, editors are guid-ed by the Gazette's Fairness and Anonymity policies as well asstandard editorial practices of grammatical review, separation offact from opinion, attribution of factual statements, and rudi-mentary fact checking. Writers are responsible for the factualcontent of their stories. Editors must make a reasonable effort tocontact and communicate with writers regarding any proposededitorial changes. Writers must make a reasonable effort torespond to and be available to editors to confer about their arti-cles. If there is no response after a reasonable effort to contactthe writer, an editor, at her or his discretion, may make editorialchanges to a submission without conferring with the writer.

Submissions on Paper: Typed or very legibly handwritten andplaced in the wallpocket labeled "Editor" on the second floor at thebase of the ramp.

Digital Submissions: We welcome digital submissions. Dropdisks in the wallpocket described above. The email address forsubmissions is GazetteSubmissions@psfc.coop. Receipt of yoursubmissions will be acknowledged on the deadline day.

Classified & Display Ads: Ads may only be placed by and on behalfof Coop members. Classified ads are prepaid at $15 per insertion,business card ads at $30. (Ads in the “Merchandise–Non-commercial”category are free.) All ads must be written on a submission form(available in a wallpocket on the first floor near the elevator). Classi-fied ads may be up to 315 characters and spaces. Display ads mustbe camera-ready and business card size (2"x3.5").

Printed by Tri-Star Offset in Maspeth, NY.

P L A S T I C S

RECY

LING

Monthly on the...Last SundayJanuary 30

10:00 a.m.–2:00 p.m.Second Saturday

February 1210:00 a.m.–2:00 p.m.

Third ThursdayFebruary 17

7:00 p.m.–9:00 p.m.On the sidewalk in front of the receiving

area at the Coop.

What plastics do we accept?Until further notice:

• #1 and #6 type non-bottle shaped contain-ers, transparent only, labels ok

• Plastic film and bubble wrap, transparentonly, no colored or opaque, no labels

• #5 plastic cups, tubs, and specificallymarked caps and lids, very clean and dry(discard any with paper labels, or cut off)

•NOTE: We are no longer accepting #2 or #4 type plastics.

PLASTIC MUST BE COMPLETELY CLEAN & DRY

We close up promptly. Please arrive 15 minutes prior to the

collection end time to allow for inspection andsorting of your plastic.

FridayFeb. 188:00 p.m.

A monthly musical fundraising partnership of

the Park Slope Food Coop and

the Brooklyn Society for Ethical Culture

53 Prospect Park West [at 2nd Street] • $10 • 8:00 p.m. [doors open at 7:45]Performers are Park Slope Food Coop members and receive Coop workslot credit.

Booking: Bev Grant, 718-788-3741

AFARA is Hasan Bakr, Kevin Nathaniel and Tomas Rodriguez. The boundary-breaking collaboration draws from the music of the African and Spanish diasporas and celebrates their

union in the musical landscape of the Americas. Award-winning music journalist Norman Weinstein said: “Thistrio mines the deep spirit encoded musically throughoutthe African Diaspora, a rare achievement in itself.Marking their sound is an engaging groove, touchingharmonies and a mesmerizing exploration to discoverhow to bring the tonal continent Africa into a globalsymphonic world map.”

In four-part harmony, through songs from many cultures, Harmonic Insurgenceresponds to the dramatic events of our times, passionately crying out for justice, freedom, and

peace. The a cappella ensemble sings the extraordinary arrangements of Gene Glickman, alternately powerful and shocking, mournful,

sweet and joyous. The group is Chris Carlson, EllenDavidson, Gene Glickman, Mara Goodman, Bobby

Greenberg, Nancy Hoch, Mark Karwowski, JennyKnight, Nicholas Panken, Don Raphael, Marie

Robinson and Charenee Wade.

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S Check Store SuppliesSaturday, 9:00 to 11:45 a.m.This workslot is responsible for restocking sup-plies on the shopping floor, at checkout lanes,entrance desks and cashier stations and in thebasement. This is a task- and detail-orientedjob, ideal for someone who likes working inde-pendently and is proactive. Please speak toAlex in the Membership Office or contact himat alex_marquez@psfc.coop if you are interested.

Bathroom CleaningFriday, 12:00 to 2:00 p.m.Work with a partner to deep clean the Coop’sbathrooms. Tasks include scrubbing floor tiles,

cleaning toilets, mopping floors and stockingthe bathrooms. You will work with only naturalcleaning products. This job is perfect for mem-bers who like to clean and are conscientiousabout doing a thorough job.

Office Set-upThursday, 6:00 to 8:30 a.m.Need an early riser with lots of energy to do avariety of physical tasks including setting uptables and chairs, buying food and supplies,labeling and putting away food and supplies,recycling, washing dishes and making coffee.Sound like your dream come true? This jobmight be for you. Please speak to Adriana inthe Membership Office for more information.

Our Governing Structure From our inception in 1973 to the present, the openmonthly General Meetings have been at the center of theCoop’s decision-making process. Since the Coop incor-porated in 1977, we have been legally required to have aBoard of Directors. The Coop continued the tradition ofGeneral Meetings by requiring the Board to have openmeetings and to receive the advice of the members atGeneral Meetings. The Board of Directors, which isrequired to act legally and responsibly, has approvedalmost every General Meeting decision at the end ofevery General Meeting. Board members are elected atthe Annual Meeting in June. Copies of the Coop’s bylawsare available at the Coop Community Corner and atevery General Meeting.

Next Meeting: Tuesday, February 22, 7:00 p.m.The General Meeting is held on the last Tuesday of eachmonth.

Location The Temple House of Congregation Beth Elohim(Garfield Temple), 274 Garfield Place.

How to Place an Item on the AgendaIf you have something you’d like discussed at a GeneralMeeting, please complete a submission form for theAgenda Committee. Forms are available in the rack nearthe Coop Community Corner bulletin board and atGeneral Meetings. Instructions and helpful informationon how to submit an item appear on the submissionform. The Agenda Committee meets on the first Tuesdayof each month to plan the agenda for the GM held on thelast Tuesday of the month. If you have a question, pleasecall Ann Herpel at the coop.

Meeting FormatWarm Up (7:00 p.m.) • Meet the Coordinators • Enjoy some Coop snacks • Submit Open Forum items • Explore meeting literatureOpen Forum (7:15 p.m.) Open Forum is a time formembers to bring brief items to the General Meeting. Ifan item is more than brief, it can be submitted to theAgenda Committee as an item for a future GM.Reports (7:30 p.m.) • Financial Report • Coordinators’Report • Committee ReportsAgenda (8:00 p.m.)The agenda is posted at the Coop Community Cornerand may also appear elsewhere in this issue.Wrap Up (9:30-9:45) (unless there is a vote to extendthe meeting) • Meeting evaluation • Board of Directorsvote • Announcements, etc.

A l l A b o u t t h eG e n e r a l M e e t i n g

Attend a GMand Receive Work Credit

Since the Coop’s inception in 1973, the GeneralMeeting has been our decision-making body. At theGeneral Meeting (GM) members gather to makedecisions and set Coop policy. The General-Meeting-for-workslot-credit program was created to increaseparticipation in the Coop’s decision-making process.

Following is an outline of the program. For full details, seethe instruction sheets by the sign-up board.

• Advance Sign-up required:To be eligible for workslot credit, you must add your

name to the sign-up sheet in the elevator lobby. The sign-ups sheet is available all month long, except for the day ofthe meeting when you have until 5 p.m. to sign up. On theday of the meeting, the sign-up sheet is kept in theMembership Office.

Some restrictions to this program do apply. Please seebelow for details.

• Two GM attendance credits per year:Each member may take advantage of the GM-for-

workslot-credit program two times per calendar year.

• Certain Squads not eligible:Eligible: Shopping, Receiving/ Stocking, Food

Processing, Office, Maintenance, Inventory, Construction,and FTOP committees. (Some Committees are omittedbecause covering absent members is too difficult.)

• Attend the entire GM:In order to earn workslot credit you must be present

for the entire meeting.

• Signing in at the Meeting: 1. After the meeting the Chair will provide the

Workslot Credit Attendance Sheet.2.Please also sign in the attendance book that is

passed around during the meeting.

• Being Absent from the GM:It is possible to cancel without penalty. We do ask that

you remove your name if you know cannot attend. Pleasedo not call the Membership Office with GM cancellations.

Park Slope Food CoopMission Statement

The Park Slope Food Coop is a mem-ber-owned and operated food store—analternative to commercial profit-orientedbusiness. As members, we contribute ourlabor: working together builds trustthrough cooperation and teamwork andenables us to keep prices as low as possi-ble within the context of our values andprinciples. Only members may shop, andwe share responsibilities and benefitsequally. We strive to be a responsible andethical employer and neighbor. We are abuying agent for our members and not aselling agent for any industry. We are a partof and support the cooperative movement.We offer a diversity of products with anemphasis on organic, minimally pro-cessed and healthful foods. We seek toavoid products that depend on theexploitation of others. We support non-toxic, sustainable agriculture. We respectthe environment. We strive to reduce theimpact of our lifestyles on the world weshare with other species and future genera-tions. We prefer to buy from local, earth-friendly producers. We recycle. We try tolead by example, educating ourselves andothers about health and nutrition, coopera-tion and the environment. We are com-mitted to diversity and equality. Weoppose discrimination in any form. Westrive to make the Coop welcoming andaccessible to all and to respect the opin-ions, needs and concerns of every member.

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

Park Slope Food Coop, Brooklyn, NY January 27, 2011 � 7

C O O P CA L E N D A RNew Member OrientationsAttending an Orientation is the first step towardCoop membership. Pre-registration is required for allof the four weekly New Member Orientations. To pre-register, visit www.foodcoop.com or contactthe Membership Office. Visit in person or call 718-622-0560 during office hours.

Have questions about Orientation? Please visitwww.foodcoop.com and look at the “Join the Coop”page for answers to frequently asked questions.

The Coop on the Internetwww.foodcoop.com

The Coop on Cable TVInside the Park Slope Food CoopFRIDAYS 2:30 p.m. with a replay at 10:30 p.m. Channels: 56 (TimeWarner), 69 (CableVision).

General Meeting Info

TUE, FEB 1AGENDA SUBMISSIONS: 8:00 p.m. Submissions will be considered for the Feb 22General Meeting.

TUE, FEB 22GENERAL MEETING: 7:00 p.m.

Gazette DeadlinesLETTERS & VOLUNTARY ARTICLES:

Feb 10 issue: 7:00 p.m., Mon, Jan 31Feb 24 issue: 7:00 p.m., Mon, Feb 14

CLASSIFIED ADS DEADLINE:Feb 10 issue: 7:00 p.m., Wed, Feb 2Feb 24 issue: 7:00 p.m., Wed, Feb 16

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 7

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

8 � January 27, 2011 Park Slope Food Coop, Brooklyn, NY

Wordsprouts: Michele Carlo,Daniel Levin, Thomas RayfielMichele Carlo is a writer/performer whose stories have beenpublished in Mr. Beller’s Neighborhood, Lost & Found:Stories from New York, Chicken Soup for the Latino Souland elsewhere. Her memoir, FISH OUT OF AGUA: My Life on

Neither Side of the (Subway) Tracks, about growing up as a redheaded Puerto Ricanin an Italian/Irish neighborhood, was published by Citadel Press in August 2010.Daniel Levin is a playwright, composer and lyricist living in Brooklyn. His play, HEE-HAW: It’s a Wonderful Lie, produced at the Nuyorican Poets Cafe, was called a“delightful surprise” by The New York Times. Thomas Rayfiel is the author of sever-al novels, including The Eve Trilogy: Colony Girl (a Los Angeles Times Notable Bookof the Year), Eve in the City and Parallel Play.To book a Wordsprouts, contact P.J. Corso, paola_corso@hotmail.com.

Your Divine NatureUnleash the magnificence of your authentic self. Discover your inner truth. Unlock yourtrue potential, dispel and transform limiting beliefs, receive deep personal healing andlearn Sufi secrets and practices that are the keys to happiness and success. Hosted byCoop member Tarell Rodgers. John Abdul Latif Healy, of the Shadulliyah Healing SufiOrder, co-teaches with Ellen Rifqa Brown.

Effective CommunicationOne of the most important jobs of a mediator is to facilitate effective communica-tion — to help people listen to and speak with each other in a way that promotesmutual understanding and cooperation, rather than misunderstandings and injury. Inthis workshop, you will learn some of the ways that people can get stuck in a pat-tern of miscommunication, and tools that you can use to get out of that trap andinto a place where communication is meaningful and productive. Tara West, Esq.,Ph.D., is a Coop member and family and divorce mediator who specializes in media-tion for special-needs families.

Northern Italian CheesesHaving trouble telling your Pecorino from your Parmesan? Ever wonder about Italianfruit mustard? Join the Park Slope Food Coop’s cheese buyer, Yuri Weber, on a tast-ing tour of Northern Italy. Learn about cheese-making methods and traditions fromLazio to Fruili and from Veneto to Piemonte. See buffalo roam in Bergamo, sheepbleat in Rome and a wall of Parmigianno Reggiano as high as an elephant’s eye.Fun for the whole family.

Agenda Committee MeetingThe Committee reviews pending agenda items and creates theagenda for this month’s General Meeting. Drop by and talk withcommittee members face-to-face between 8 and 8:15 p.m.Before submitting an item, read “How to Develop an Agenda

Item for the General Meeting” and fill out the General Meeting Agenda Item SubmissionForm, both available from the Membership Office. The next General Meeting will be held on Tuesday, February 22, 7 p.m., at Congregation Beth Elohim Social Hall (GarfieldTemple), 274 Garfield Place at Eighth Avenue.

Food Class:Veggie Tapas at HomeMolly Neuman will prepare a classic Spanish Tapas (small plates)for the home cook. Three vegetarian menus will be prepared, fea-turing some classic Spanish ingredients, including pimenton(paprika), azafran (saffron) and vinagre de Jerez (sherry vinegar).

A graduate of the Chef’s Training Program and the Food Therapy course at the NaturalGourmet Institute, Neuman offers catering, personal chef and nutritional consultation ser-vices. She is passionate about the traditional cuisines of the Americas, Southern Europeand Asia and is thrilled to share this passion with the members of the Park Slope FoodCoop. Menu includes Spanish potato omelet; thick stew of spinach and garbanzo; and redpepper sauce with hazelnuts and almonds, served with asparagus. Materials fee: $4.

Film Night: Sperm Donor XOnly 6% of American children will grow up in a “traditionalfamily” and the U.S. has some of the best reproductiveoptions worldwide. Sperm Donor X looks at four diversewomen, including the director, as they go for having childrensolo using donor sperm. From the bizarreness and humor ofpicking an anonymous donor to the creation of joyous families

of both biological and adopted children Sperm Donor X provides a powerful challengeto old ideas about making a family. Deirdre Fishel has been writing and directing docu-mentaries and dramas for close to 20 years; many centering on women's lives.To book a Film Night, contact Faye Lederman, squeezestone@hotmail.com.

Safe Food Committee Film Night:All In This TeaAll In This Tea is a feature documentary by Les Blank and GinaLeibrecht that follows American tea importer David Lee Hoffmanto some of the most remote regions of China in search of thefinest handmade teas in the world. Not since Robert Fortuneclandestinely made his way through the tea-growing districts of

China in 1843 to steal plants and seeds for the British Empire has a westerner attemptedto gain access to the hidden world of tea, where farmers have been making it for genera-tions. As the Chinese open their doors to the global marketplace, Hoffman opens their eyesto their own ancient tradition that links them, and all of us, to the distant past, while intro-ducing the west to one of China’s finest cultural gems — the artistry and exquisite taste offine, handmade tea. Special guests will be present after the screening.

Wordsprouts: Open HouseLearn about all the fab Coop authors, their books and upcom-ing events. Co-curators Paula Bernstein and Paola Corso wouldlove to hear about your writing projects and news for an upcom-ing Wordsprouts column or suggestions for future Wordsprouts

events. Sign up for a critique of your writing. Paula Bernstein is the co-author ofIdentical Strangers: A Memoir of Twins Separated and Reunited (Random House,2007). Paola Corso’s most recent book of fiction is Catina’s Haircut: A Novel inStories, included on Library Journal’s notable list of first novels last fall. To book a Wordsprouts, contact P.J. Corso, paola_corso@hotmail.com.

Valentine Card Making For Everyone

Bring family and friends of all ages to a Valentine’s Day Card–Makingparty in the Coop’s Meeting Room. We’ll supply glue, markers andpaper; bring any other special art materials you would like to use. (And

we’d love donations of art supplies such as buttons, fabric, recycledpaper, magazines, newspaper and cardboard.)

jan 28fri 7 pm

jan 29sat 12 – 5 pm

jan 30sun 12 pm

feb 1tue 7 pm

feb 1tue 8 pm

feb 3thu 7:30 pm

Susan Baldassano, Coordinator

feb 4fri 7 pm

feb 8tue 7 pm

feb 11fri 7 pm

feb 12sat 3–6 pm

For more information on these and other events, visit the Coop’s website: foodcoop.comAll events take place at the Park Slope Food Coop unless otherwise noted. Nonmembers are welcome to attend workshops.

Views expressed by the presenter do not necessarily represent the Park Slope Food Coop.

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Park Slope Food Coop, Brooklyn, NY January 27, 2011 � 9

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

AFARA andHarmonic InsurgenceAFARA is Hasan Bakr, KevinNathaniel and Tomas Rodriguez. Theboundary-breaking collaborationdraws from the music of the African

and Spanish diasporas and celebrates their union in the musi-cal landscape of the Americas. In four-part harmony, throughsongs from many cultures, Harmonic Insurgence sings a cap-pella arrangements of Gene Glickman, alternately powerful andshocking, mournful, sweet and joyous. The group is ChrisCarlson, Ellen Davidson, Gene Glickman, Mara Goodman,Bobby Greenberg, Nancy Hoch, Mark Karwowski, JennyKnight, Nicholas Panken, Don Raphael, Marie Robinson andCharenee Wade. Concert takes place at the Brooklyn Society forEthical Culture, 53 Prospect Park West (at 2nd St.) • $10 • doors open at 7:45. The VeryGood Coffeehouse is a monthly musical fundraising partnership of the Coop and theBrooklyn Society for Ethical Culture. To book a Coffeehouse event, contact Bev Grant, 718-788-3741.

ForgivenessLearn to forgive yourself and others, focus and use the power of unconditional love,align your head and your heart, use the power and energy of love to relieve stress, andparticipate in a group unconditional love meditation. Coop member Moraima Suarez hasstudied and practiced the healing arts for more than 20 years.

PSFC FEB General MeetingMeeting Agenda to be announced. For information on how toplace an item on the Agenda, please see the center pages ofthe Linewaiters’ Gazette. The Agenda Committee minutesand the status of pending agenda items are available in the

Coop office. Meeting location: Congregation Beth Elohim Social Hall (GarfieldTemple), 274 Garfield Place at Eighth Avenue.

Meet Your MindA class in basic meditation. The fundamental nature of our mind is stable, strongand clear—yet these qualities become obscured by the stress and speed of ourlives. This is a basic meditation class for beginners and anyone who would like arenewed understanding of the technique. Coop member Allan Novick has practicedmeditation since 1975 and is a meditation instructor at the New York ShambhalaCenter and Nalandabodhi New York.

Agenda Committee MeetingThe Committee reviews pending agenda items and creates theagenda for this month’s General Meeting. Drop by and talk withcommittee members face-to-face between 8 and 8:15 p.m.Before submitting an item, read “How to Develop an Agenda

Item for the General Meeting” and fill out the General Meeting Agenda Item SubmissionForm, both available from the Membership Office. The next General Meeting will be held on Tuesday, March 29, 7 p.m., at Congregation Beth Elohim Social Hall (GarfieldTemple), 274 Garfield Place at Eighth Avenue.

Food Class: Healthy SweetsWhat is gluten? What are healthy sweets? Learn the nutritionalbenefits of ingredients, how to bake gluten-free without addi-tives and how to make vegan sweets without refined sugar.Hideyo Yamada is a cooking instructor and private chef. She

specializes in pastry, sushi and Japanese food. Her delicious gluten-free and vegandishes add more balance and energy to the lives of her clients. She is a certifiedHolistic Health Counselor and graduate of the Institute of Integrative Nutrition. Seewww.hideyocooking.com for a schedule of her upcoming classes. Menu includes grilledpineapple; tofu-blueberry-agar cheesecake; black-bean brownie with raisins and wal-nuts; and Japanese roasted-tea ice cream. Materials fee: $4.

Film Night:Pray the Devil Back to HellPray the Devil Back to Hell is the gripping account of a group ofbrave and visionary women who demanded peace for Liberia, anation torn to shreds by a decades old civil war. The women’shistoric, yet unsung achievement finds voice in a narrative thatintersperses contemporary interviews, archival images andscenes of present-day Liberia together to recount the experi-

ences and memories of the women who were instrumental in bringing lasting peace totheir country. Co-producer Johanna Hamilton won the 2008 Tribeca Best DocumentaryFilm Award for this film, and was short-listed for the 2009 Academy Awards.To book a Film Night, contact Faye Lederman, squeezestone@hotmail.com.

Coop Kids’ Variety ShowPerformers in alphabetical order: Cloe Dean, Marina Zero Espinet

(AKA Marina Zee), Jordan Nass-Demause, David Gratz, Ikhari Hinds,Malkhut Hinds, Eli Jort, Ruby Kahn, Naomi Levy, Delia Mandik,Jonah Murphy, Reuben Gelley-Newman, Ellie Pike, Lara Saddique,

Emma Scholl, Aliyah Verdiner, Genie Verdiner, Clementine Vonnegut,Graham Vonnegut, Olivia Wohlengemuth, Dominic Wynter, Vanessa Wynter,

and a parent or two. Types of acts include: violin, singing, flute, guitar, unicycle, cello, piano, drums, Irish dancing.Event to be held at Old First Church, Carroll St. and Seventh Ave. Admission: $5.Refreshments for sale.

feb 19sat 2 pm

feb 22tue 7 pm

feb 25fri 7:30 pm

mar 1tue 8 pm

mar 3thu 7:30 pm

Susan Baldassano, Coordinator

mar 5sat 7 pm

feb 18fri 8 pm

mar 4fri 7 pm

Safe Food Committee Film Night

Cleanse & Renew

Experience Healing

The Very Good Coffeehouse Coop Concert Series

Wordsprouts: Open House

Diversity Awareness Initiative Series

PSFC MARCH General Meeting

Film Night

mar 8

mar 12

mar 18

mar 18

mar 20

mar 24

mar 29

apr 1

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 9

10 � January 27, 2011 Park Slope Food Coop, Brooklyn, NY

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

my dad, I was super aware ofbeing a lame suburban kidwhenever I was in New York.I’m glad the city feels seam-lessly woven into the booksince I really want readerswho live here to recognize it,and people who don’t to loveit as much as I do.

LG: The theme of friendship isa powerful one in Darlings. Howmuch did you draw on your expe-riences as a young adult (it is aYA novel), and your grown-upfriendships?

MK: I think one of thehardest things for me to do asa writer is betray my charac-ters. Actually, I really hate tomake anything bad happen tomy characters, which (as youcan imagine) limits my plots.So for a number of drafts theDarlings were just perfect toeach other. They never gotirritated with one another.They never said anythingmean to one another. Andthey certainly never had aserious conflict with oneanother. My editor at the timegently, gently helped me tomake their friendships morecomplicated and truer to realrelationships. I mean, when Ilook back at my friendshipsfrom middle school and highschool, we were often beingless than kind to one another.There was a certain competi-tiveness and there was plentyof jealousy and there was def-initely judgment. But thatdidn’t mean we weren’t goodfriends to one another or thatwe didn’t love each other.Once I was able to allow theDarlings to be less perfecttowards each other, I was ableto make their friendship bet-ter, deeper, more real. Just tobe clear, they’re not awful,catty or cruel. They just havesome real tensions that I letthem explore as they dealtwith growing up.

Food and FriendshipLG: Food is often the thing that

brings people together. When youwere a teenager what did you like toeat, and what about now—favoriteCoop items?

MK: Okay, I love the Coop. Ilove shopping at the Coopand eating food from theCoop and working at theCoop. Whenever we take aleave from the Coop, I go com-pletely insane and I lookaskance at all of the food inour fridge and cabinets.Favorite foods: cheese.Cheese. Cheese. Also water-cress. Whatever yummy, exoticcrackers can be found at thatend cap across from the chick-en. More cheese.

LG: And speaking of food, whatcan you tell us about GaGa Noodle?

MK: In my head, I knowexactly where GaGa Noodle isand what the vibe is there. It’sgot crisp white tableclothsand a waiter who knows yourdrink order (or at least knowsthe Darlings’ drink order—vir-gin pina coladas). It’s got ahuge plate glass window. Inmy head, it’s a cross betweenMr. Wonton (on 7th Avenue inPark Slope), Silk Road Palace(on the Upper West Side) andthis tiny restaurant in myhometown on Long Island,the name of which I’ve com-pletely forgotten (though notthe awesome egg rolls).

It used to be that a few hourswas a writing day for me, butnow that time is so short, I tryto make myself work a long

day. …”How do you doeverything?” I honestly

answer: “I have no idea.”

ConfessionsLG: One of your other books,

Confessions of a Not It Girl,began in Brooklyn, in a way, didn’tit? Could you tell us about it?

MK: Confessions of a Not ItGirl is my first book, my baby,and it’s set in Park Slope. Inretrospect, I can’t believe Ididn’t make the narrator’sparents Coop members.They’re a total fantasy of aPark Slope couple. She’s adocumentary filmmaker, he’sa professor of art history atColumbia (his field is North-ern Renaissance painting,and the narrator is named Janafter Jan van Eyck, which shehates). Though they havethese wonderful, fulfillingjobs in fields that are notknown for their high pay, theylive in a center Slope brown-stone. This back story (myadult fantasy, as opposed tomy YA fantasy) is probablylost on most of my teenage

readers. That said, I thinkCoop members of all ageswill recognize some of thefamiliar landmarks. There’s astore called Cutie Pie that’sbased on Kiwi, there’s a videostore that’s based on VideoForum. It’s a very SeventhAvenue book.

Juggling ActLG: Where do you do your writ-

ing these days, and how do youjuggle your creative work with therest of your life?

MK: Oh, wow, juggling. Ihave three little kids and Iteach full time, so there’s a lotof juggling in my life. Duringthe summers, I get up andwrite at school all day. Duringthe school year, which iswhen I do most of my editing,I just catch a bit of time hereand a bit of time there. I teachmiddle- and high-school Eng-lish, so from September toJune writing is very muchabout stealing time awayfrom children (my studentsand my kids, ages two, threeand seven). I grab an hour inthe afternoon when I don’thave a class to teach or, ifthings are really desperate, I’llwork at night (which I hatedoing—I’m a morning per-son). Having a husband whoworks part-time is whatmakes any and all of this evenremotely possible. He doespretty much all of the cook-ing. (Evenings when he’sworking, the kids often getbaby carrots and salami oncrackers for dinner—stillhaven’t heard a convincingargument for why this isn’treally a meal.) Things are a bitmore civilized during thesummer. I get up, head outearly and buy a bagel and asandwich, so I can work allday. Then I park myself at my(fairly empty) school to write.As soon as I sit down at thecomputer, I immediately eatboth the bagel and my lunch.Only then do I turn to writing.It used to be that a few hourswas a writing day for me, butnow that time is so short, I tryto make myself work a longday. It all feels a bit ad hocand precarious. When peoplesay, “How do you do every-thing?” I honestly answer: “Ihave no idea.”

LG: What is your favorite comfort food after a hard day of writing?

MK: Miche* and cheese.Have you had the Coop’samazing miche? But honestly,I’ll eat pretty much any-thing—leftovers, PirateBooty, the kids’ Halloweencandy. I’m easy.

For more on Melissa, visit herweb site: www.melissakantor.com. ■* A round loaf of white bread

Best Friends C O N T I N U E D F R O M P A G E 1

LEFFERTS FARMFOOD COOPERATIVEWe are a newly-formed group made up of residents from Flatbush, Prospect-Lefferts Gardens and Crown Heights, working to develop a new medium-sized food cooperative in the area.

JOIN US: www.meetup.com/plgfoodcoop

WE NEED YOUR HELP!There’s no question Brooklyn needs more food cooperatives, but it’s not simple. Food co-ops are businesses and development projects created for and by the community.

JOIN OUR PLANNING GROUPIn order to make this happen, we need YOU! Why? Because as a member, you have experience with food co-ops. And as a worker/community member, you have experience we need—from organizational development, branding/messaging, finance/accounting, fundraising, to real estate development and community outreach. Even people you know or the groups you belong to are a valuable asset to the process!

GET INVOLVEDPSFC members will receive FTOP credit in exchange for their participation. Join our MeetUp group at www.meetup.com/plgfoodcoop or contact leffertsfarm@gmail.com for more information.

Melissa Kantor

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 10

Classified advertising in the Linewaiters’ Gazette is available only to Coop members. Publication does not imply endorsement by the Coop.

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

To Submit Classified or Display Ads:

Ads may be placed on behalf of Coop members only. Clas-sified ads are prepaid at $15 per insertion, display ads at $30.(Classified ads in the “Merchandise–Non-commercial” catego-ry are free.) All ads must be written on a submission form.Classified ads may be up to 315 characters and spaces. Dis-play ads must be camera-ready and business card size (2" x3.5" horizontal).

Submission forms are available in a wallpocket near theelevator in the entrance lobby.

BED & BREAKFAST

THE HOUSE on Third St. B+B-

beautiful parlor floor thru apt.

Queen bed, private bath, kitchen,

deck, wi-fi, sleeps 4 or 5 in privacy

and comfort. Located in the heart

of the Slope. Call or visit us on the

web. Jane White at 718-788-7171,

houseon3st.com. Let us be your

Brooklyn Hosts.

CLASSES/GROUPS

JOIN PARK SLOPE De-Clutter Sup-

port Group. Want to create more

space in your home or office?

Learn how to manage paper; file &

dispose of unwantedf clothes &

possessions? Make room for new

things to enter your life? Email

Susan Kranberg at susan@sim-

plesolutionsny.com or call 718-

965-1809 for details.

TRANSFORM YOUR RELATION-

SHIP. Moment by Moment Cou-

ples Workshop Friday, Feb. 18th

7-8:30 p.m. Limited space. Regis-

ter asap. Margo Steinfeld, LCSW,

Relationship specialist, certified

Imago Relationship Therapist. Call

for more information. 718-783-

5066. Park Slope location near

Food Coop.

PETS

RETIRED SOCIAL wkr. 35 yrs. exp.

w/ all breeds, wants to board your

dog in my home. One dog at a

time. Rates include 3 walks a day.

If your dog is your baby I am the

boarder for you! Day boarding too.

Call Jane at 347-860-2142 or e-mail

me at Petnanny01@yahoo.com.

References available. Your dog will

thank you!

SERVICES

TOP HAT MOVERS, INC., 145 Park

Place, Bklyn. Licensed and Insured

Moving Co. moves you stress-free.

Full line of boxes & packing mate-

rials avail. Free estimates 718-965-

0214. D.O.T. #T-12302. Reliable,

courteous, excellent references &

always on time. Credit cards

accepted. Member Better Busi-

ness Bureau.

EXPRESS MOVES. One flat price

for the entire move! No deceptive

hourly estimates! Careful, experi-

enced mover. Everything quilt

padded. No extra charge for

wardrobes and packing tape. Spe-

cialist in walkups. Thousands of

satisfied customers. Great Coop

references. 718-670-7071.

ATTORNEY—Experienced person-

al injury trial lawyer representing

injured bicyclists and other acci-

dent victims. Limited caseload to

ensure maximum compensation.

Member of NYSTLA and ATLA. No

recovery, no fee. Free consult.

Manhattan office. Park Slope resi-

dent. Long time PSFC member.

Adam D. White. 212-577-9710.

ATTORNEY—Personal Injury

Emphasis—30 years experience in

all aspects of injury law. Individual

attention provided for entire case.

Free phone or office consultation.

Prompt, courteous communica-

tions. 20-year Park Slope Food

Coop member; Park Slope resi-

dent; downtown Brooklyn office.

Tom Guccione, 718-596-4184, also

at www.tguccionelaw.com.

DO YOU or a senior you love need

to downsize & move? Or just get

organized? We are a senior move

manager here to help: create a

floor plan of your new home, sell &

donate possessions, pack &

unpack and manage the move.

Insured. 917-374-1525. Email:

Katie@papermoonmoves.com or

visit www.papermoonmoves.com.

MADISON AVENUE HAIRSTYLIST

right around the corner from the

Food Coop. So if you would like a

really good haircut at a decent

price, please call Maggie at 718-

783-2154. I charge $60.00.

ELECTRICIAN, ART CABRERA.

Celebrating 38 yrs. Wiring P.S.

Bklyn. “Can’t do not in our Lexi-

con.” Add an outlet, light, switch

or wire your entire home or

business. Trouble shooting spe-

cialist, L.V., phone or cable. 110 or

220 v. Patching + painting provid-

ed (additional). 718-965-0327.

Emergency: 646-239-5197.

artcab16@gmail.com. PEACE.

COMPULSIVE OVEREATING sup-

port group - work with an experi-

enced therapist along with group

support to address eating issues

that are difficult to change. Call

Geri Ness for more info at 718-789-

6739.

SERVICES-HEALTH

HOLISTIC OPTOMETRY: Most eye

doctors treat patients sympto-

matically by prescribing ever-

increasing prescriptions. We try to

find the source of your vision

problem. Some of the symptoms

that can be treated include

headaches, eye fatigue, computer

discomfort, learning disabilities.

Convenient Park Slope location.

Dr. Jerry Wintrob, 718-789-2020.

holisticeyecare.com

HOLISTIC DOCTOR in Naturopa-

thy stimulates body’s natural abil-

ity to heal chronic conditions,

allergy, skin, muscle, cancer sup-

port with homeopathy, physical &

chelation therapies, bioenergetic

acupuncture, lab tests, hair analy-

sis & more. Research Director. 20

years exp. As Featured in Allure

Magazine. Dr. Gilman 212-505-

1010.

HOLISTIC DENTISTRY in Brooklyn

& Manhattan (SOHO). Dr. Stephen

R. Goldberg provides comprehen-

sive family dental care using non-

mercury fillings, crowns, dentures,

thorough cleanings, non-surgical

gum treatments with minimal X-

rays. For a free initial exam in a

nutrition-oriented practice and for

insurance information, please call

212-505-5055.

THERESE BIMKA LLSW

LICENSED PSYCHOTHERAPIST

Exp. w/ Children, Adolescents +

Adults. Compassionate, interac-

tive + experienced integrative

approach using strong clinical

skills + diverse modalities such as

Jungian Sandplay Therapy, Expres-

sive Arts, Guided Visualization +

Relaxation Techniques. Park Slope

718-622-5220. www.ThereseBim-

ka.com.

LIFE COACH Start 2011 inspired.

Clarify goals, identify and release

blocks, move into action. Discover

your inner purpose, become more

focused. Free consult. Experi-

enced, wise coach. For more info,

email Mina Hamilton at mina-

ham@aol.com or call 917-881-

9855.

VACATIONS

HAVE FUN WITH YOUR FAMILY at

Common Ground Center Family

Camp - an all-inclusive vacation in

beautiful Vermont. A great cooper-

ative community, fabulous pro-

gramming, 700 acres with a lovely

pond, meadows, starry skies and

delicious vegetarian food. Register

today at 800-430-2667 or

www.cgcvt.org

CLASSIFIEDS

Park Slope Food Coop, Brooklyn, NY January 27, 2011 � 11

ADVERTISE ON THE WEBIf your ad would benefit from broader exposure, try theCoop's web page, www.foodcoop.com. The ads are FREE.

COMMUNITY CALENDAR

Community calendar listings are free.Please submit your event listing in 50 words or less to

GazetteSubmissions@psfc.coop. Submission deadlinesare the same as for classified ads. Please refer to the

Coop Calendar in the center of this issue. An asterisk (*) denotes a Coop member.

SAT, FEB 5

Peoples’ Voice Cafe: Pamela

Drake, Pat Lamanna, Mercy Van

Vlack. 8-10:30 p.m., Community

Church of New York, 40 E. 35th

St. (between Madison & Park).

Info: 212-787-3903 or peo-

plesvoicecafe.org. Suggested

donation: $15 general/$10 mem-

ber/more if you choose, less if

you can’t/no one turned away.

SUN, FEB 6

Lecture: “Dreaming the Possible

for an Egalitarian America” by

Kai Wright, editor of Colorlines

magazine. 11 a.m. at Brooklyn

Ethical, 53 PPW at 2nd Street.

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 11

THANK YOU!

Thank you to the following members for referring friends who joined the Coopin the last four weeks.

Alexandra AlterMelanie AronsonFernando AzevedoSarah BarnesMichael BatesJoshua BauchnerElizabeth Brightstar

EnschedeVilasinee BunnagNoah BurgSarah BurgessChristina ChalaJesse ChristensenPeter ColavitaCarla ConfortoFabrice CovelliCynthia CrawfordTrish DaltonAurore DeCarloJohn DeckerQueen Deshara FlearyDeborah DiamantAmelia DombrowskiTravis EdwardsJoanna Ekman

Ralph EngelmanMichelle ExlineSteve & Linda FaustNancy FestingerJennifer FiedlerDavid FriedmanChenda FruchterMichael GambleJoshua Garrett-DavisJacob GoldsteinJulia GreeneIan HartChristopher HintonWillow HoldorfJake HonigmanCarla HungUrsula JaroLynda JohnsonLiubov Kaper-PopErin KaplanJesse KarpAlex KellyChristine KimRebecca KirchheimerSarah Klevan

Benjamin KliglerKatherine KordarisIlana KramerDavid LeeJosh LernerMarina LibelJessica LingEric LovelyJenna LoydSara MarcusChris MathersDelia MellisMarian MurraySaara NaficiJennifer NapoliVanessa OctoberDani OhayonLauren OhayonRyan PiesterDaniel RassiEugene ResnickJean RodeaJennifer RosenbergDorothy RosensweigSonia Ruschak

Ariel SchneiderAlexandra ShartleSherry ShowellAmanda SimsonJennifer SmithHadley SmithJulie SmithLaura StolandPatricia ThomsonDaniel TismanSuzanne TismanKenzan Tsutakawa-ChinnMatt TuckerKate ValentineCarla WaldronJessica WasmuthAndrew WhiteOlivia WilliamsonAlex WolkMolly WoloskyGeo WyethConor Yates

WELCOME!

A warm welcome to these new Coop members who have joined us in the last two weeks.We’re glad you’ve decided to be a part of our community.

Caitlin AdkinsMeral AgishKaren AllisonIan Marcus AmelkinMark AndresJean-Paul AngladeAkshay AroraJonee AustinCaroline Bacquet-WalshAmanda BaisingerJulia BentzJennifer BillsJoanna BinsackPriscilla BinsackRachel BlattJoseph BlumensteinKatharine BoicourtY-Lan BoureauSara BouzasSarah BradyRhea BundrantBeatrix BurnestonDavid CaroAlexandra CatalanJacqueline CataldoCarlos CedenoKatrina ChanceMaryanne ChaneyEvonne ChoDuncan CooperLeah CurryJosh DavisAshima DayalJuliette DeCarloEvan DenersteinValeriy Deren

Santiago DomenechChristine DoyleBrian DudaJordan DunnAlexander DwinellCordelia EddyRobert Edridge-WaksMaggie FayEmily FederFaina FestSarah FieldsLeslie ForehandJudith FosterWilliam (Bill) FosterSara FrohlichAlden GattClara Genard-ClausLaurel GitlenFraser HartleyNao HatanoSarah HeismanErnie HersheyTed HesserRobin HessmanMatthew HollerbachJohn JacksonKate JohnsonStacy KaneEmily KaplanFinola KeyesJacob KirkpatrickAdam KrandleCharon KrausJesse KriefMichael LampeterPeter Lettre

Alison MacGregorSandra MaitlandJoshua MartinezJean-Phillipe MassonNicole Waller MassonDarren MastropaoloTameka McAdamsAnnie McShirasMario MichelenaAlice MoeErik MoePamela MooreEleazar MorrisDanielle MunizStuart NewmanMax O’DonnellElise OhayonKathy PacielloGeorge PadillaNatasha Page-LevinAileen PayumoJillian PenaEva PeskinElizabeth PienaarMatthew PisoSarah PoleshuckEliezer PotchinDave RatzlowMuriel ResalSamuel RichardsonIwona Roszkowska-Sock-

eyEmily SaundersZoe SaundersEric SchnabelAbbe Schriber

Mikael SheikhSusan V. ShieldsBrooke SlabicDavid Adam SmithSteven SockeyEimmy SolisYoung SoneRandi SongNicole StrayerBen SyversenMay TakahashiJessie TaylorTonya TaylorWill ThielScott TixierHakan TopalLindsey TravisAllyson TurnerAbby VandegriftMicah VandegriftCandice WaldronNicholas WalkerPatrick WalshEmilie WeibelLorin WertheimerRyan WhisnantPhyliss WiggintonClare WisemanJeffrey WolfmanPhyllis WongJohn WoodMagdalena WszelakiJennifer ZelnickMaria-Jose Zubieta

12 � January 27, 2011 Park Slope Food Coop, Brooklyn, NY

Read the Gazette while you’re standing on line OR online at www.foodcoop.com

MAKE YOUR OWN PSFC WORK SHIFT!Be a part of forming a new food co-op in the Fort Greene Clinton Hill area. Join us in getting ready to open our store and Buying Club on Putnam and Grand (near Fulton).

CREATIVE? WRITER? TALKATIVE? LAWYER? SOCIAL-BUTTERFLY? WEB-DEVELOPER?

MOREINFO

www.GreeneHillFood.Coop info@GreeneHillFood.Coop 718-208-4778

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 12

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