The Three Rs - Park Slope Food Coop

2 September 13, 2007 Park Slope Food Coop, Brooklyn, NYAugust GM MeetingCONTINUED FROM PAGE 1Normal shopping hours willresume, with the new system in placeon Tuesday October 2.Even before the big day happens,cashiers, checkout workers and shoppingsquad members have been busilytraining to use the new system sinceMonday, September 3, Labor Day noless, so that our experience on October2 will be a pleasant one. The trainingsessions last about 40 minutes and thegoal is to have nearly everyone whoneeds to be trained ready to use thenew machines by the end of the month.Balancing actDuring the agenda discussion portionof the meeting, coordinators andmembers tackled the thorny issue ofdistributing work in a way that besttakes care of the Coop’s myriad needs.Members at all levels of the organizationhave observed that certain timesof day and days of the week can have aterrible shortage or tremendous glutof workers. This could happen for severallogical reasons, including the factthat many members can only do theirslots on weekends or after 6 p.m.,Monday through Friday. Moreover,weekends are a popular time to domakeups, adding even more workersto the store during possibly overstaffedtimes.The two most common commentsmade to the coordinators (and theirmost popular responses) about thefeast or famine work situation are:1) As the Coop has grown, we have

Park Slope Food Coop, Brooklyn, NY September 13, 2007 5Consuming PassionsAn Interview with Myra KlockenbrinkBy Barbara EnsorIt feels newly satisfyinglike we’ve never had these vegetables beforelike we’ve been given another chanceto live deeper, see farther, love a little moreNext thing you know you’ve stayed up laterthan you should but long enough to seethe winnowing moon crest the horizonand for a long moment you starewith the rest of the starsthen head to bed and sleepin a light that is infinitely oldand yet touching us for the very first timeThe latest emailedpoem from MyraKlockenbrink confirmsshe is breathingheavy over vegetablesagain. In this fall seasonwhen the glossy magazineslie fat on the newsstand,we are used to thiskind of dreamy sensuouscelebration of fall fashion.But cauliflower?Klockenbrink’s odes to theseason’s produce thataccompany a schedule ofher food tours for themonth have become a regularstaple for Gazettereaders. I sat down withMyra Klockenbrink recentlyto find out where all thiseyebrow-raising vegetable-philiais comingfrom—and where Ms.Klockenbrink might beleading us.Linewaiters’ Gazette: Why getso worked up about food?Myra Klockenbrink: Forme eating is a kind of portal togeneral mindfulness: What wechoose to eat and how we eat itcan be a deliberate or randomchoice (some of us eat purely forfuel), but when we bring our consciousnessto this everyday andcompletely non-optional need,we create an opportunity to get intouch with the person we are, ourtrue personhood. And if we dothis enough we develop a habit, ahabit of consciousness that canthen “feed” other parts of ourlives. And when we do that we areless susceptible to poor-qualityfeeling, and more capable of livingmeaningful, joyful lives. Andwhat’s important about that(besides to the person his or herself)is that the people around usbenefit from that wellspring—aspring that builds concentric circlesof goodness in our lives, thelives of our families and our communities.LG: What part did food playin your life as a child?MK: My parents ran a supperclub in the 1950s in asouthern Colorado hamletthat drew patrons from as faraway as Texas. People dinedin suit and tie and the womenwore gowns. My mom tendedbar and my father ran thekitchen. He served up T-bonesteak an inch thick, lobstertail, and fresh whipped butteron linen-covered tables. Aband played every Friday andSaturday night.My mom’s parents, mygrandparents, lived acrossthe road. My grandfatheralways kept a garden andpigs. The San Luis Valley isvery fertile, and a greatmigrant community movedthrough there—“Nationals”they were called. My grandparentswere of Mexican andIndian descent, and thesepeople, mostly from LatinAmerica, looked exotic to me.There was a Japanese communitythat owned many ofthe largest farms.I love the beans and variouschilies my grandmothermade, as well as the floatingislandcustard she used toserve. When I was seven wemoved farther north in Colorado,and I attended theparochial school. A littleshack across the street soldpenny candy, and a nickelbought a lot and a dimecould buy a treasure trove. Iate a lot of penny candy and Ihave a mouthful of fillings toprove it. Beyond that we atehome-cooked meals andhardly any packaged food,largely because it wasexpensive.LG: How did you wind up inNew York City–so far fromall of that?MK: I always dreamed ofNew York. I was telling someonelately that when I was achild New York City was reallymore of an abstraction to me,more like an idea of freedomand creativity. When I was incollege I read John McPhee’saccount of the Union Squaregreenmarket in The NewYorker. After that I knew Imust live there, and indeedafter I was done with school Idrove across country andhave lived no where elsesince.LG: How do you hold on tothe pigs in your grandfather’sgarden?MK: Everyone should trygrowing some food, maybesome herbs, lettuce, peas orbeans, a fig tree. In Brooklyn Igrow sprouts. Buckwheatsprouts quickly, and I like todry them in alow oven andgrind them intoflour for thechildren’s waffles—whichistheir favoritebreakfast.I get rawmilk, buttermilkand butter froma farm in Pennsylvania.Forthe year-longperiod since hewas weaned,Dean has beendrinking a gallonof this milkevery week.I was a vegetarianfor manyyears, but itwasn’t until Ihad childrenthat I began tobe really conscious of thefood I bought and put on thetable. Children raise thestakes in all our decisionsand what to eat is one of themost charged.LG: How has raising yourown children changed yourthinking about food?MK: They have been, andcontinue to be, my bestteachers. Basically, I followmy kids’ lead. I don’t pressfood on them, I keep junk outof the house, but not off limits.I cook their food myself,and make sure that they haveplenty of fresh foods tochoose from.My daughter is six and Ioften ask her what she wantsto eat. Parents want to controltheir children, and that’snatural. But it can backfire. Ifchildren are taught to passivelyaccept what’s given tothem, it breaks a vital connection.They don’t developthe skills around food thatwill be so important to theirindividual lives. I put cookingand food skills right up therewith reading writing andmath.Parental control of foodalso builds resistance. Childrenoften refuse to eat foodstheir parents press on them asa way of shifting the power tothemselves. My basic adviceCONTINUED ON PAGE 14PHOTOGRAPH BY JUDY JANDAEast New York Food CoopHelp a new coop in BrooklynFTOP credit availableIn accordance with the sixth Principle of Cooperation, we frequently offer supportand consultation to other coops. For the East New York Food Coop,we have also offered help in the form of Park Slope Food Coop member workslots.The East New York Food Coop welcomes PSFC members to assistin its first year’s operations.PSFC members may receive FTOP credit in exchange for their help. To receivecredit, you should be a member for at least one year and have an excellentattendance record.To make work arrangements, please emailellen_weinstat @psfc.coop or call 718-622-0560.East New York Food Coop419 New Lots Avenuebetween New Jersey Avenue and Vermont Streetaccessible by the A, J and 3 trains718-676-2721ASL interpretersneededWe are updating our list of members whoare ASL interpreters.If you can be available tointerpret meetings, orientations, etc. forFTOP or make-up credit,please contactEllen Weinstat atellen_weinstat@psfc.coop orKaren Mancuso atkaren_mancuso@psfc.coop

6 September 13, 2007 Park Slope Food Coop, Brooklyn, NYThe Three R’sCONTINUED FROM PAGE 1printed her slogan art ontothrift-store shirts, or, as sheputs it, “I would just reusestuff.” Concern about theenvironment is still part ofthe program; now, she printson organic, sustainablygrown cotton T-shirts fromAmerican Apparel. A goodshare of her art suppliescomes from Materials for theArts, which accepts art suppliesand office equipmentthat might otherwise end upon a curb, and then redistributesthe materials to qualifiedartists.Jen’s whimsically ecothemedwares certainlystruck a vibe with somepassersby. During the twentyminutes or so that we spoke,she made a couple of sales. Ifyou miss her next tabling,you can see Jen’s shoppingbags and tees at blacksheepheap.com.Her next serieswill be a reduce-plastic-usecampaign, and she’s alreadythinking of graphics and slogans.Recycle, Even #5sNot far from Jen’s table,members from the Coop’sPlastics Recycling Committeewere working their Saturdayshift. A constant and enthusiasticcrowd kept the squad’sseveral members busy.A member of the PlasticsRecycling Committee for alittle over a year, EmilyBenedetto has filled thenewly created Plastics Recyclingsquad leader spot earlythis summer. The amount ofrecyclables brought to theCoop is rising, and with it,the need for squad leaders tohelp keep the effort runningsmoothly. Emily linked partof the recent recycling growthto the squads’ ability toaccept certain #5 recyclables,including yogurt cups andtakeout containers.Working on a Coop Recyclingsquad has helped Emilybecome an advocate of therecycling 3Rs. She observed,“Being part of the squad hasdefinitely made me look atmy own consumption differently.I pay attention to whatnumbers are on the plastic. Isay ‘wow, this isn’t recyclable,or this doesn’t have a number,’and it makes me a littlemore conscious of what I buy.I try to really educate myfriends and family.” A I lookedon, squad members werebusy assessing each itemoffered for recycling, rightdown to vetting whether aparticular type of plastic bagwas acceptable.p.m.; and final Sundays, 10a.m. to noon. According toEmily, the shift length foreach weekend slot will soongrow by two hours.Reduce & ShareRounding out the 3Rs inaction at the Coop that Saturdaywas a visit to a clothingswap in the Coop’s meetingroom. There I found severaltables set up with clothingneatly grouped according totype.After I placed a couple ofdresses on the appropriatetable and browsed the tidystacks of clothing (I found afashionable pair of jeans inmy size), I caught up with Dr.Arlene Q. Allen, who is theCoop’s adult-clothingexchange-squadleader.“It was clear to me that itwas such a useful way ofexpanding our resource base,and expanding our interconnectedness,”Arlene says,describing her swap philosophy.She describes herself asfeeling “very moral about lettinggo of things that I’vebeen holding on to.” Arleneparticularly likes the sense ofcommunity involved in shiftingthings to somebody else.With understandablepride, Arlene pointed out thatserviceable clothes remainingswapper listed not wastingand recycling as importantmotivations for participatingin clothing exchanges.One committed swapper,Toby Willner, who organizesthe Coop children’s clothingswaps, finds many of thethings she and her daughterneed through exchanges. Shetold me about a “freecycling”way of living, where peopleexchange and swap online forthe things they need. She isamazed at all the things ingood shape that people areready to part with.One committee swapper,Toby Willner, who organizesthe Coop children’s swaps,finds many of the things sheand her daughter needthrough exchanges.Toby described her motivationto swap as a combinationof several reasons: “one,environmental; two, financial;three, it’s fun.” She wenton to comment, “I do a lot ofenvironmental stuff. I run anenvironmental program atmy daughter’s school—arecycling program.” Tobyobserved about the savingsachieved through swapping,Serviceable clothesremaining at a swap’send are donated to eithera shelter or a thrift store.The Plastics Recyclingteam accepts many #1- and#2-labeled items; all #4 itemsand #4-labeled lids; certain#5 items; and plastic film,including plastic bags. It isparticularly important that allitems brought to the squadare clean and dry; each yogurtcup I brought was carefullyinspected. Check out theGazette or the Park Slope FoodCoop’s Web site (www.foodcoop.com)for the full plasticrecycling guidelines.The Plastic Recyclingssquads are currently out infront of the Coop monthly: onsecond Saturdays, noon to 2p.m.; third Thursdays, 7 to 9at a swap’s end found anotherpurpose in the community.They are donated to either ashelter or any of several thriftsto,hat Arlene described ashaving “a mission that’s inline with the Coop mission.”While I was talking toArlene, several regulars andsome first-timers came bythe swap. There were hugsand news exchanged allaround, along with thoughtsabout whether a find was agood match. More than one“I have a limited amount ofmoney, and I would prefer tospend it on things like travel.”Swaps planned for the fallinclude a DVD/CD/video/bookexchange and a children’sclothing swap. Watch theGazette for swap announcements.Walking home that day, Imarveled at the options oneCoop shopping trip hadoffered me for living a littlegreener, and possibly withmore green in my wallet. ■ILLUSTRATIONS BY DIANE MILLER

Park Slope Food Coop, Brooklyn, NY September 13, 2007 7MEMBER SUBMISSIONFair Trade and School FundraisingA Win-Win EndeavorAfter 21 years of working hardat communicating the meaningof Fair Trade to adults,Equal Exchange is now reaching outto an audience for whom the idea offairness is a no-brainer: children.Equal Exchange, the Fair-Trade coffee,tea, and chocolate company, hasbegun a new school fundraising programthat represents an innovativepartnership with students, families,and teachers.The Equal Exchange Fundraising Program allowsparents and students to raise money for theirschools, while building pride, independence, andcommunity empowerment for small farmers in LatinAmerica, Africa and Asia. Students and their familiessell certified fair-trade and organic products,and earn 45% in profits for their schools. The benefitsfor the farmers include the establishment of amicro-loan project for women in Guatemala, theconstruction of new safe water wells in the DominicanRepublic, and the renovation of elementaryclassrooms in El Salvador.In addition to helping to raise much-needed fundsfor schools, the Equal Exchange Fair Trade programprovides teachers a curriculum with which to educatestudents about the meaning and importance of fairtrade. The curriculum begins with simple questionsBy Emily Schneelike, “How is chocolate made?” and “Where does itcome from?” These kinds of inquiries spark kids’ naturalcuriosity, and encourage them to learn about theorigins of the food they eat every day. Kids learn thatthe simple, everyday action of purchasing a chocolatebar has an impact on a farmer somewhere in theworld. While one bar may contribute to funding childslave labor in the Ivory Coast of Africa, another mayassist the child of a Dominican fair-trade cacao growerto attend school. The Equal Exchange curriculum(which will be available online in October 2007)attempts to strengthen the bonds between youngconsumers and farmers in a mutually-beneficial way.The Equal Exchange Fundraising Program isgoing into its third year at the Brooklyn New School(BNS). Nick Bedell, a PSFC member and co-chair ofthe Brooklyn New School PTA says, “The EqualExchange Fundraiser is cool because it replaces traditionalschool fundraisers—which rely on poorlabor practices and made-in-China products tomake their profits—with decent, sustainable food.People get behind the fundraiser not just because itraises money for their kid’s school, but because it isan ethical model for fundraising. It can also serve asa way to further support a school’s curriculum andbe an educational tool.”Anna Allanbrook, another PSFC member and theprincipal of the Brooklyn New School agrees thatthrough “the Fair Trade fundraiser, we are able notonly to raise additional funds to supplement the curriculum,but we can also introduce our young studentsto issues relevant to their lives and this verycurriculum. They learn about the small farmers ofCentral and South America and how important it isto support them, and they also get insight into theways in which a community of adults and childrencan work together to support each other—financiallyand otherwise. Not to mention all the yummy, buthealthy, chocolate they get to eat while their parentsenjoy good coffee!”Camilo Toruño, a PSFC member and third-graderat BNS, believes the fundraiser “is good because weget money for our school and we help poor people.It’s a fair trade because they give us the coffee andwe give them the money they need.”Larissa Phillips, a PSFC member and parent atthe Chickpeas Childcare Center, is planning anEqual Exchange fundraiser for Chickpeas this year.She says that parents at Chickpeas, “were not interestedin the typical fundraising drive—selling wrappingpaper or tchochkes. We looked into EqualExchange and found out the company’s fundraisingpackage makes it really easy for schools—and Iknew from BNS that the products basically sellthemselves. Raising money for our children’sschools should not be destroying the world or harmingfamilies in other parts of the world. The EE packagejust makes sense on so many levels.”The Equal Exchange Fundraising Program is oneway for the growing number of parents, students,and teachers concerned about the conditions underwhich their food is grown to share their vision for abetter world—a vision that connects us more closelyto the food we eat and the farmers who grow it—andraise funds for their schools at the same time.For more information about the Equal Exchange FundraisingProgram contact Kelsie Evans at fundraising@equalexchange.coopor call (774) 776-7371. ■Coop Job Opening:Receiving/Stocking CoordinatorAfternoons, Evenings & WeekendsDescription:The Coop is hiring a Receiving/Stocking Coordinator to work afternoons, evenings and weekends.The afternoon, evening and weekend Receiving/Stocking Coordinators have a lot of responsibilityoverseeing the smooth functioning of the store and supporting the squads. They workwith the Receiving squads, keeping the store well-stocked and orderly and maintaining the qualityof the produce. At the end of the evening, they set up the receiving areas to prepare for the followingday’s early morning deliveries.We are looking for a candidate who wants a permanent afternoon/evening/weekend schedule.The ideal candidate will have been working on a Receiving workslot for the Coop. Because fewerpaid staff work evenings and weekends, it is essential that the candidate be a reliable andresponsible self-starter who enjoys working with our diverse member-workers. You must be anexcellent team player, as you will be sharing the work with one to several other ReceivingCoordinators. You must have excellent communication and organizational skills, patience andthe ability to prioritize the work and remain calm under pressure. This is a high energy job for afit candidate, and you must be able to lift and to work on your feet for hours. The job will includework in the walk-in coolers and freezer.Hours: 30-38 hours per week, schedule—to be determined—will be afternoon,evening and weekend work.Wages: $21.05/hour.Benefits: —Health and Personal time—Vacation–three weeks/year increasing in the 4th, 7th & 10th years—Health Insurance—Pension Plan(no payroll deductions for benefits)Application & Hiring Process:Please provide a cover letter with your resumé as soon as you can. Mail your letter andresumé or drop it in the mail slot in the entryway of the Coop. Please state your availability.All applicants will receive a response. Please do not call the office.If you applied previously to another Coop job offering and remain interested, please reapply.Probation Period:There will be a six-month probation period.Prerequisite:Minimum of six months’ membership in the Park Slope Food Coop.Applicants who have not previously worked a Coop shift in Receiving should arrange to workin Receiving.We are seeking an applicant pool that reflects the diversity of the Coop's membership.

10 September 13, 2007 Park Slope Food Coop, Brooklyn, NYCOMMUNITYCALENDARCommunity calendar listingsare free. Please submit yourlistings in 50 words or less bymail, the mailslot in the entryvestibule, or GazetteSubmissions@psfc.coop.Submissiondeadlines are the sameas for classified ads. Pleaserefer to the Coop Calendar inthe center of this issue.*Denotes a Coop member.MON, SEP 17WOMEN’S WELLNESS GROUP:Free orientation session, 6:30-8:00p.m. at TRS Professional Suite, 44East 32nd St, 11th floor (betweenMadison and Park aves). Subway:6-33rd St. Oct 1–Dec 10. Space islimited! Pre-registration required.For program rates and information,www.nourishingworks.com or contactangela@nourishingworks.com.THUR, SEP 20ALBUM MAKING BEES at MemoriesOut of the Box! Bring yourphotos and stories and make thatalbum you’ve been meaning tomake! Resources, refreshments,tools and support provided weekly!No fee! Thursdays 7–9 p.m. andSundays, 4-8 p.m. Memories Outof the Box. 633 Vanderbilt Ave. btwSt. Marks and Prospect Place.(718) 398-1519FRI, SEP 21The Brooklyn Co-Housing Groupis actively recruiting new foundingmembers to design and builda child-friendly community-mindedapartment complex here. ContactAlex Marshall at alex@alexmarshall.org or 212-227-9392for information.SAT, SEP 22DANCING FOR ANIMALS, a nonprofitorganization, is holding Saturday-nightdance parties onalternate Saturdays through Dec15. Intro dance class 8:30-9:30p.m. General dancing 9:30-12:30a.m. Dance Times Square, 156 W.44th St., 3rd floor. $10. 212-946-1824www.dancingforanimals.orgSAT, OCT 6MILES FOR MIDWIVES: CelebrateNational Midwifery Week at 10a.m. with our 5th annual 5krun/walk in Prospect Park (Bartel-Pritchard Square, 15th St andPPW). Adults $15 advance/$20day-of, children $5/$7. Raceapplications/more info atwww.nycmidwives.org/links/miles4midwives.asp. Or arrive 8-9:30a.m. to register on race day.MilesforMidwives@yahoo.comfor questions.WHAT IS THAT? HOW DO I USE IT?Food Toursin the CoopIf you listen very carefullyyou can hear a faint humthe wind lifting the leavesin swift rushesthe earnest pockets of conversationplans being laidthe fires in the grates as we all return hometo the work we doIf you watch very closelyyou can see the lightdawn arrives a little latedusk too earlythe afternoon light softensthe sceneand here and there a leaf spiralsdown no longer greenIf you speak very softlyyou softenthe world opens up to youpeople turn smilesin your directionchildren take your handIf you wait a small whilenot longthe pumpkins will cometo sit on your stoopspiders will come nestin the corners of your homeapples will fall like homageat your feetAnd if you can’tcome to the Park Slope Food Coopwe’re taking it all inwe’re here for youwaitingby Myra KlockenbrinkMondaysWednesdayTuesdayandandSeptember 24 (B Week)October 15 (A Week)October 29 (C Week)Noon to 1 p.m.1:30 to 2:30 p.m.October 3 (C Week)October 30 (C Week)2:30 to 3:304:00 to 5:00 p.m..Or you can join in any time during a tour.CONTINUED FROM PAGE 9RECYPLASTICSLINGMonthly on the. . .Third Thursday • Sep 20 • 7:00–9:00 pmLast Sunday • Sep 30 • 10:00 am–noonSecond Saturday • Oct 13 • noon– 2:00 pmOn the sidewalkin front of the receiving areaat the Park Slope Food Coop.What plastics do we accept?• #1 and #2 non-bottle shaped containers and#1 and #2 labeled lids. Mouths of containersmust be equal width or wider than the bodyof the container.• All #4 plastic and #4 labeled lids.• #5 plastic tubs, cups & specifically markedlids and caps (discard any with paper labels).• Plastic film, such as shopping and drycleaning bags, etc. Okay if not labeled.ALL PLASTIC MUST BE COMPLETELY CLEAN AND DRYWe close up promptly.Last drop offs will be accepted 10 minutesprior to our end time to allow for sorting.Thursday,Oct. 47:30 p.m.at the CoopWORKSLOT NEEDSThe HealthyHedonistFrom The Healthy Hedonist Holidays:A Year of Multi-Cultural,Vegetarian-Friendly Holiday Feasts,a tasting from the first menuin the book, the feast of Eíd Al Fítr,the end of Ramadam.MENU• Chickpea Charmoula Strudel• Roasted Red Pepper Pesto with Almondsand Sesame Seeds• Macerated Oranges with Cinnamon, Honey,and Orange Blossom Water$4 materials feeViews expressed by the presenter do notnecessarily represent the Park Slope Food Coop.Myra Kornfeld is theauthor of the forthcomingbook, The HealthyHedonist Holidays:A Year of Multi-Cultural, Vegetarian-Friendly Holiday Feasts(October 16, 2007) aswell as The HealthyHedonistand The VoluptuousVegan. A veteranteacher, consultant, chef,and food writer, Myrateaches at the NaturalGourmet Institute forFoodand Health as wellas the Institute ofCulinary Education inNew York City.MEMBERS &NON-MEMBERSWELCOME.Come earlyto ensure a seat.Kitchen CleaningWednesday, 8:00 to 10:00 a.m.Deep clean all three kitchens in the Coop: childcare, meetingroom, staff room. You will work independently to cleancountertops, cabinets, drawers, kitchen equipment, sinks,and refrigerators. Must be reliable as you are the only personcoming to do this job on your day. Please speak toAdriana in the Membership Office, Monday to Thursday, 8:00am to 2:00 pm if you are interested.Office SetupWeekday mornings, 6:00 to 8:30 a.m.Need an early riser with lots of energy to do a variety ofphysical tasks including: setting up tables and chairs, buyingfood and supplies, labeling and putting away food and supplies,recycling, washing dishes and making coffee. Soundlike your dream come true? This job might be for you. Pleasespeak to Adrianna in the Membership Office, Mondaythrough Thursday, 8:00 am to 2:00 pm.Community Ties Data Entry,Phone Canvassing and OutreachTimes to be DeterminedCommunity Ties, at www.foodcoop.com, is our directory ofbusinesses offering exclusive discounts to Park Slope FoodCoop members. This feature is being updated on our Web siteand in print after a three-year hiatus. The Coop needs workersto canvas the neighborhood (via phone and/or foot) to enlistnew businesses. We also need workers to update the participantaddresses in FileMaker. If interested in helping with thisproject on a flexible FTOP basis, please leave a voicemailmessage for Camille Scuria at: 888-922-2667, mailbox 87.

Park Slope Food Coop, Brooklyn, NY September 13, 2007 11DIVERSITY & EQUALITY COMMITTEE REPORTDiversity Committee Members Are on a MissionBy Maitefa AngazaACoop entrance worker isuncomfortable with what shefeels is the impatient and perfunctoryreception the worker next toher gives a Black woman seekinginformation about joining the Coop.She compares this with the accommodationand friendly attention thisworker gave to a white woman withthe same questions a half-hour earlier.She is unsure if, or how, she shouldmake her concern known to her coworker.Months later, after having suppressedher displeasure, she isplagued by vague, but persistent flulikesymptoms.Just kidding—but now that we’vegot your attention, we can tell you alittle about what your Diversity andEquality Committee (DEC) has beendoing. By the way, all but that lastsentence is true, as is the following:• One Coop member tells anotherthat “you people,” meaning those whowear their heads covered in the style ofMuslim women, “should not beallowed in the Coop.” The victim of thisbigotry wishes to report the incident,but feels that the perpetrator is not stable,and therefore not fully responsiblefor this outburst. The victim wants theincident recorded in Coop records, butdoes not want disciplinary proceduresadministered. Is it up to her?• A Black woman squad leader saysshe sometimes contends with whitemales who report for make-ups, butrefuse to take direction from her. Evenafter being repeatedly told who’s incharge, these men will turn to anotherwhite person on the squad (usually amale) to ask any questions or toreceive further instructions.• A white male squad leader wantsto know if allowing members whomaintain a kosher diet certain accessnot afforded other Coop members isan allowable religious accommodation,or an exception that can beviewed as favoritism.• One Latina woman says that whiledoing a make-up, she was offended bya white woman who was there for amake-up as well. The white womanwalked up to her and insisted on takingover the job she’d been assigned,announcing that the Latina womanwouldn’t be able to figure it out.• A person working a shift feels thatshe has been subjected to race bias.She loses her temper and, subsequently,her work assignment. Aftershe brings her case to the DEC severalwitnesses are interviewed. All, includingthose witnesses of her same race,accuse her of being verbally abusive.• A Black man leaving the Coopafter shopping reports being asked toopen for inspection the personal baghe’d been carrying when he arrived.He says that neither the shopperbefore him nor the shopper after wereasked to open their bags.• A white woman is changing in thelocker room at a local gym and overhearsone Black woman telling twoothers about an infuriating slight shejust suffered that she feels is racerelated. One of the women says to her,“You must have just come from theCoop.” The white woman is shockedto learn that there are people at herCoop who feel this way. She respondsby joining the DEC.As readers may deduce from theseanecdotes, the Diversity and EqualityCommittee, the new kid on the block,has been busy. We boast a roster oftalented and dedicated people, severalof whom either work in this fieldprofessionally, in the legal profession,or in human resources. We also have awonderful, devoted chairperson who’sgreat at keeping up and keepingpeace. Here’s an overview of whatwe’ve been doing:The members of the Education andTraining Subcommittee feel that theDEC is fulfilling a long-time need atthe Coop. They point out that fewentities as large as the Coop functionthese days without a diversity component.Many members probablybelieve that real diversity-relatedproblems at the Coop are small innumber. But while the cooperativeand voluntary nature of our ventureprobably fosters a greater degree oftolerance here, it’s also true that wecome in closer proximity to diversegroups of people than we do in theaverage workplace or community. ARastafarian and a Hasidic Jew may livenear one another in Crown Heights,but will only stand together choosingproduce at the Coop.The Education and Training Subcommittee’smission, therefore, is tohelp make our close encounters productiveones. The Committee hasconducted numerous workshops forsquad leaders at which there havebeen some very interesting discussions.Squad leaders, who have voluntarilytaken on a higher level of serviceto the Coop, are usually interested inhelping to foster the cooperative climate.Those members who may beinvolved in, or witness to a diversityrelatedincident while working theirshifts, are encouraged to turn first totheir squad leaders, when possible.They will inform you about how tocontact the DEC.Also hard at work have been themembers of the Survey Subcommittee,which will soon canvas membersto find out about their perspectives onthe issues and their experiences, ifany, with diversity-related incidents atthe Coop. The designing of an efficientsurvey is a task requiring a considerableamount of consideration. Primarilythe data will help us to moreeffectively address diversity issues anddesign programs aimed at helping toavoid rifts. However, the informationthat will be provided will also allowmembers to have a clearer picture ofwho we are and how we function.There have been, for example, a fewarticles in various publications thathave either featured or mentioned theCoop. On more than one occasion,our membership has been portrayedas being predominantly white andupper middle class. Is this true? Well,we don’t know definitively becausethe Coop does not collect this kind ofdata. Some say that a number of Blackpeople, feeling unwelcome, have leftthe Coop over the last two decades. Isthe membership less diverse than itonce was? Do we need to reach out tomore diverse communities of all ethnicitiesand abilities in order toachieve what many assume wealready have? Coop members willsoon be asked to assist by taking partin the survey. Please comply.The Complaint Review Subcommitteehas received a minor flurry ofcases after a quiet introduction. It hastaken information from membersreporting incidents of perceived biasand advised them of their options. It’salso made recommendations regardingthe resolution of incidents to theparties involved and, in one instance,was honored to be asked by the DisciplinaryHearing Committee to weighin on a case. The incidents the subcommitteehas addressed have been,in themselves, diverse in nature.They’ve required the subcommittee tofine-tune its policies and operationearly on, which is a very good thing.If anything would help this group tofunction even more effectively itwould be, guess what? Greater diversity!The Complaint Review Subcommitteeis composed of a small groupof capable persons, but does notinclude a Spanish-speaking person, awhite male, or someone of Asiandescent, for example. The DEC wouldlike to try to ensure that members filingincident reports feel they are dealingwith a group sensitive to theirconcerns. For example, a Black personwho feels victimized and a whitemember who has been accused, bothlikely feel more comfortable speakingat a meeting that included at leastone other person who “looks likethem,” and may be able to relate totheir position and perspective.Subcommittee members havefound that most complainants don’twant revenge or to see someoneembarrassed or dismissed from theCoop. They want primarily to berespected and taken seriously.Although not every case will be foundto have merit, each should heard.When not reviewing cases, the ComplaintReview Subcommittee is workingat making sure this process isavailable to all members.Well, now that you know a littlemore about how our Diversity andEquality Committee functions, feelfree to weigh in with suggestions or toask questions. We can be contacted at1-888-204-0098. Messages can be lefthere for the general committee or forthe various subcommittees. We canalso be reached at diversecoop@yahoo.com and the Complaint ReviewSubcommittee can be reached at psfcdiversity_cpr@hotmail.com.A formrequesting contact with the ComplaintReview Subcommittee can befound in the stacks in the vestibuleand can be deposited in the entrywaymail slot once completed. ■ATTENTIONBUSINESS OWNERSThe Park Slope Food Coop invites merchants, service providersand business owners to join an exciting community-building programat the Coop, the Community Ties Program! This is a directory ofbusinesses offering exclusive discounts to Park Slope Food Coopmembers, at www.foodcoop.com. The program connects ourdynamic membership of more than 13,000 with participatingneighborhood merchants.Merchants who register with the Community Ties Program offerPSFC members who show a Coop membership card a discount orsome other special offer that is not available to the general public.We may provide your business with literature identifying you as aparticipant in the program. We periodically publish a list of participantswith a description of the type of services/merchandise providedand the special offer; that is, continuous, free advertising to ourvast membership.If you would like to include your business in our listing, leave avoicemail message for Camille Scuria at: 888-922-2667, mailbox87. In your message include your business name, category, address,phone number, and your contact name. We’ll contact you about theexclusive discount that you will offer to PSFC members.

12 September 13, 2007 Park Slope Food Coop, Brooklyn, NYCOORDINATORS CORNERA Coop Retirement Age? I Hope Not.By Joe Holtz, General CoordinatorAs I write this in late August before a vacation, the Agenda for theSeptember 25th General Meeting has not yet been set. A proposalthat is likely to be on the agenda is “The cessation of work ageshall be 67 years of age.”I think this proposal, ifvoted in, will cause problems.A single parent who holdsa full-time job, or a two-parenttwo-child household,with both parents working, ora person who is employedand taking care of elderly parentswith health problems, ora person who is going toschool at night and working ajob in the day, etc.—any ofthese members might resentthat the Coop was allowingan able bodied member notto work who had lots moretime in their life for a Coopworkslot than they do.I have at times talked topeople who look forward toretirement from theiremployment or to part-timeemployment, so that they willhave more free time. I havetalked to people in this situationwho have told me thatthey will finally have time tojoin or rejoin the Coop anddo a workslot.I have talked to peoplewho have become membersbecause their youngest childhas graduated from highschool and has now left thehouse, and they finally havetime for Coop workslots. Theywaited years to join or rejoin.This 67-year-old proposalis aimed at a group thatneeds it less than many othergroups. This is only part ofwhy I hope the members atthe General Meeting voteagainst the proposal.The Coop’s current policieson who can stop workingare much fairer than this proposal.We have members whoare not working because ofour policies on BereavementLeave, Parental Leave forwhen a child joins your family,and for both short-termand long-term Disability.A few years ago OfficeCoordinators proposed at ajoint Office Coordinator GeneralCoordinator meetingthat they be allowed to stopasking for proof of disabilityfrom members who wereclearly elderly. They proposedinstead that we ask ifthe member is 75 years orolder. The consensus opinionwas this was reasonable,since it was sometimes veryawkward and wrong feeling tobe asking for such proof fromelderly members. We decidedto try the age of 75 as an agethat a member would nothave to prove disability. It isnot a retirement age, it’s partof our “when you don’t needproof of disability policy.” Iam sure we have membersover 75 years old who are regularlydoing their workslotswho are unaware of thisaspect of our disability policy.It is not mentioned in thebooklet we give out at orientations.That’s because it isnot a retirement policy.If someone is 67 and cannotwork, they can be coveredby our disability policy. It’svalid at any age.As of this writing, we have160 members who have beenlisted as “Elder” under thecurrent policy on not needingto prove disability at age 75.If we changed this age to 67and disengaged it from ourDisability system, how manymore than 160 would wehave? How many from ourcurrent membership? Howmany from the neighborhoodwho would never have joined,due to the work requirement?Would these able bodied nonworkersfeel a healthy ownershipmembership connectionto the Coop? Some would,perhaps. The Coop would alsobecome more crowded at thesame time that more food ismoving out of here faster andwe would have less membertime worked per pound offood to deal with theincreased volume of sales.This proposal causesproblems.The opinions expressed inthis article are not necessarilythose of all the GeneralCoordinators. ■Diversity and Equality Committee Looking for Additional MembersThe Diversity & Equality Committee (DEC) is dedicatedto improving human relations and communicationsthrough impeccable interpersonal interactions,policies and procedures in the Coop. Our goal is towork toward preventing and eliminating discriminationin the Coop. The DEC has met on a monthly basis since2004 to promote the ideal of equal and respectful treatmentbetween all Coop members and paid staff regardlessof each individual’s different identity. The DEC alsoaims to provide advocacy for individuals who feel theyhave experienced discriminatory practices in the Coop.In order to be considered for the Diversity andEquality Committee, you must have at least one yearof Coop membership, have an excellent attendancerecord, have the ability to be accountable, to take initiative,to work independently, be organized, and have anability to work collaboratively with others. In addition,the committee meets monthly on second Thursday of themonth from 6:30 pm–8:00 pm. These meetings aremandatory. Committee members also work outside themeetings on projects for their sub-committees. Work onthe Committee is recorded on an hour-for-hour basis.The Committee is organized into subcommitteesby area. The specific sub-committee needs and skillsare detailed below. In addition, we are looking for asecretary for the committee as a whole. Please specifywhich sub-committee(s) interest you (each memberparticipates in only one sub-committee). To expressinterest contact Jess Robinson at the Food Coop viae-mail at jess_robinson@psfc.coop or phone at (718)622-0560. Please be prepared to provide a listing ofyour relevant experience, along with your Food Coopmember number.Committee SecretaryTo record and distribute the monthly DEC minutes. Thenecessary skills are:• Ability to comprehend what is being stated andrecord it accurately in writing.• Ability to do word processing and distribute minutesvia e-mail from home.The Diversity Education Sub-CommitteeNeeds 4-5 new members. The necessary skills are:• Committed to the concepts of “diversity.” Other termsthat “resonate” in the “industry” are “multicultural”“pluralism” and “inclusion.”• Superior Relationship/People skills—pro-active, savvy,and non-judgmental relating to all types of people.• Basic Group Facilitation—have experience leadingworkshops, ideally around diversity issues.• Public Speaking skills, conflict resolution skills, andmediation skillsThe Survey Sub-CommitteeNeeds 4-5 new members with interest relevant to conductinga study of Coop members’ experiences with biasor discrimination at the Coop. The necessary skills are:• Data entry skills: Qualitative & quantitative dataanalysis software (such as SPSS) experience• Writing skills for documenting and presenting studyfindingsComplaint Review Sub-CommitteeNeeds 2 new members, a secretary and a member withmediation skills. The necessary skills for each positionare:• Mediator: Needs excellent conflict resolution andmediation skills; good editing and writing skills;compassionate; impartial; good investigative skills;critical thinking skills; good interviewer; attend ahour and a half subcommittee meeting every monthin addition to the general DEC meeting.• Secretary: Take dictation and detail notes; transcribeand archive; data entry and generalcomputer skills; good editingand writing skills;compassionate; impartial;good investigative skills;critical thinking skills; goodinterviewer; able to attenda hour and a half subcommitteemeeting everymonth in addition to thegeneral DEC meeting

Park Slope Food Coop, Brooklyn, NY September 13, 2007 13AFTER-LAUGHTERJokes that last and linger,Told in bar or spa,Cap a laugh with insight—HA-ha, then a-HA.Leon FreilichBUILDING A MOREBIKE-FRIENDLY COOPDEAR COOP:After reading Jessica Greenbaum’scomplaint a few issues back, aboutcyclists being “holier than thou” and“dissing” her lifestyle, I really neededto set things here at the Coop in *perspective*.That such an attitudecomes out of our Coop is not reallystrange. Everybody to their owndevices, is what I say. What is odd is itbecoming the official unstated policy.Case in point: A lot of folks bicycleto the Coop. Many, too, because bicyclingcreates a healthy body and environment,eat healthily, either vegan orat least vegetarian, don’t drink a lot ofbrewskies (or at least the expensiveones served up at the Coop), anduncomplainingly elbow their bikesinto a rack space sorely undersizedand staffed. Despite this, there’re tonsof assorted meats (three cases full!),beer (three separate shelves), anduntil recently a completely inadequate,neglected, unsupervised jokeof a bike lockup area, where workersand shoppers continually have theirbikes stolen or parts removed. Nothing,mind you, outside of a warning,has ever been done about this. Andwe seem to have endorsed thisneglect, and discouraging cycling, bydoing nothing. Ms. Greenbaum’s letterbrought this all home, in a sadway. I felt as if the majority had beensidestepped for the convenience of avocal minority.Another case in point: Very recently,the Coop crowed about new bikeracks, and I thought, fantastic—until I*really* thought about it. A citywideincentive started many years ago, theCoop should have jumped at it backthen. Yet the prevailing view seemedto be that racks would take away fromcurbside access—a common complaintfrom drivers, landlords, andbusinesses. Personally, I’m notopposed to motorists saddling up tocurbs; what really angers me is thatthis kind of privileging is almostalways at the expense of bicyclists—we are barred from places, parking,bridges, roadways, and relegated tothe far reaches of the “outback.”Hence, Ms. Greenbaum’s lecture to usthat, hey, it’s a car culture and weneed to keep quiet. Is this the prevailingmood at the Coop?If the Coop wants to be a GreenerCoop than it is it should be offeringbetter incentives than a bike rackhalfway down the block riddled withthieves: instead of those walkers withtheir shopping carts going off tohome or auto, we’d have * bike watchers*(what Transportation Alternativescalls valet bike parking), and, loand behold, you’d no longer need toworry about whether your bike will beoutside waiting for you after a shift ora shop. You’d easily hop off and runinside to do shopping. We’d not evenneed to talk about adding more racks,except as a moveable and expandableroped area. Now imagine the tremendouspsychological impact and ecologicalstatement this would make toother Coops and businesses throughoutthe city. Even Mayor Bloomberg, ifhe were a Coop member and not Ms.Greenbaum, would applaud such amove!Josh GosciakSUCCESSFULSUMMER BLOODDRIVEDEAR JOE HOLTZ:On behalf of the patients we servewe would like to thank you for hostinga summer blood drive at the ParkSlope Food Coop. As you know, blooddonations are typically low annuallyin New York, but the summer monthsare especially difficult.With many of our regular donorsenjoying the summer months, it isoften difficult for them to come todonate regularly in the summer. Asyou know, however, the need forblood never takes a vacation.Please express our thanks to themembers of the Coop for participatingin the drive and to the members ofthe Office staff that helped to promotethe drive. We appreciate yourdedication to our program, all whichmade your blood drive a success.Yours truly,Grace GehrkeSidney LeonidasBlood Donor RecruitmentWBAIDEAR COOP:“…In a world of universal deceit,telling the truth is a seditious act.” (orwords to that effect)—George Orwellin 1984 (I think).Oh well, you can’t get your quotesexactly unless you pay me.Meanwhile over at BAI we are in anew-old imbroglio about SteveBrown. This time the Afrosupremacistswant to crucify him because, citingabuses, he asked people to sendtheir donations to him so they’ll besure to be able to vote.One of the abusers, Steve Claims,was Bernard The Boogieman White,and Steve says there is a receipt toprove it!Steve—not at all privately!—said:“Well, consider this. A year earlier…BernardoPalombo, a well knownmusician, teacher and cultural icon inthe Latino community…was told thathis check, too, had been lost by thepost office. Therefore he was…disqualifiedto run as a candidate for theboard…“Was his check really lost? No, itwas not…Mr. Palombo had sent hischeck by certified mail, and the postoffice had given him a receipt, signedby someone at the station, provingthat his check had been received. Whohad signed this postal receipt? Noneother than WBAI’s program director,Bernard White (my favorite person).“At the time, Bernard White hadbeen under serious attack for his poorjob performance (and personal badbehavior) at WBAI. If Mr Palombo hadbeen elected to the governing board(which was very likely, considering hispopularity), there might have beensufficient pressure to force BernardWhite to resign. So White had goodreason NOT to want Mr. Palombo…toqualify as a candidate for the board.“…Although a copy of Mr Palombo’scheck receipt, with BernardWhite’s signature on it, was deliveredto management, no investigation ofMr White’s possible connection withdisappearing membership checks wasever undertaken.”Entitled “The Great Debate In Pacifica,”Saturday, 18 August 2007, at4:57 a.m. on Listenerforums.net,about the fifth message from the top.Search for “great debate” or “4:57” andyou’ll find it.A. SolomonCamera Operator - PACVID1.comHomeopathic Visionary718-768-9079, hobces@yahoo.comLETTERS POLICYWe welcome letters from members.Submission deadlines appear in theCoop Calendar. All letters will beprinted if they conform to the publishedguidelines. We will not knowinglypublish articles which are racist,sexist or otherwise discriminatoryThe maximum length for letters is500 words. Letters must include yourname and phone number and betyped or very legibly handwritten. Editorswill reject letters that are illegibleor too long.You may submit on paper, typed orvery legibly handwritten, or via emailto GazetteSubmissions@psfc.coop oron disk.AnonymityUnattributed letters will not be publishedunless the Gazette knows theidentity of the writer, and thereforemust be signed when submitted(giving phone number).Such letters will be publishedonly where areason is given to theeditor as to whypublic identificationof the writerwould impose an unfair burden ofembarrassment or difficulty. Such lettersmust relate to Coop issues andavoid any non-constructive, non-cooperativelanguage.FairnessIn order to provide fair, comprehensive,factual coverage:1. The Gazette will not publishhearsay—that is, allegations notbased on the author's first-handobservation.2. Nor will we publish accusationsthat are not specific or are not substantiatedby factual assertions.3. Copies of submissions that makesubstantive accusations against specificindividuals will be given to thosepersons to enable them to write aresponse, and both submissions andresponse will be published simultaneously.This means that the originalsubmission may not appear until theissue after the one for which itwas submitted.The above appliesto both articles andletters. The only exceptionswill be articles byGazette reporters whichwill be required toinclude the response within the articleitself.MEET YOUR FARMERThe Safe Food Committee presents Amy Hepworth of HepworthFarms, Milton NY, for a discussion and Q&AHepworth Farms is the chief supplier of organic produce to the ParkSlope Food Coop. Providing more than 50 varieties of certified organicproduce and 25 varieties of ecologically grown fruit, the farm and theCoop have a sustainable and symbiotic relationship.Amy Hepworth is a seventh generation farmer and proprietor of HepworthFarms. She is passionate about providing the best quality fruit and vegetablesusing safe, gentle, natural farming practices. Hear about her life’s work and thededication she puts into making the PSFC the primary source of organic, locallygrown produce in New York City.Tuesday, October 9, 7:30-9:00 p.m.in the Coop’s second floor meeting room.Space is limited.

14 September 13, 2007 Park Slope Food Coop, Brooklyn, NYPuzzle CornerI’m Just Wild About Harry–Cryptic Puzzle4 51012 36 7 8911 12ACROSS2. Passage To Alley Messy – Unrake Old Clay (5, 8)9. We Hear Pig Blemishes School (8)10. Lily’s Sister Flower (7)12. Covering $1,000.00 Behind Shifty Coal (5)14. Inside Souffle Urbane French Witch (5)15. ’elp Us Run I’m Changed… Werewolf (5, 5)18. Bulgarian Sounds Like a Winner (6)19. Spacey Classmate Screwed Up On Valued Logo (4, 8)20. Flyers: Full-timers Needed Around Western Lobe RI (9)22. Groundskeeper Sounds Dubious (6)13 1415 1618 1920 2117DOWN1. Clever Student Heir Conjured Omen (8)3. Confusingly Slow Examinations (4)4. Prince’s Son Resides Somewhere Between Paris & Naples (5)5. Headmaster Caught In Illegal Business (5)6. Josh-Poke Funny Store (8)7. Maurader’s Helper In Lima, Peru (3)8. One Hunting For Snitch Disguised In Tennessee Kerchief (6)11. Creepy Prison Guards Ransacked Teens Dorm (9)13. Careless To Tar Sibyll’s Deck (5)14. Bumbled Rescue In Soft Ice Cream Parlor (10)16. Summer Mishap Produces Screeching Language (7)17. Concoctions Spin Too Wildly (7)18. Abusive Uncle Hiding In Tavern Only (6)21. Little Helper Discovered In Hotel Fire (3)22For answers, see page 15.This issue’s puzzle author: Janet Farrellwith lots of help from Meave Farrell.Consuming PassionsCONTINUED FROM PAGE 5advice to parents is to yield, don’t lecture andinvolve your kids in shopping, food preparation andmenu planning. My son is two, and is very good witha salad spinner, especially now that he masteredputting on the little brake before he opens the lid. Iget them to help shell peas, clean corn, peel carrots,wash fruit, set (and decorate) the table, wash thedishes and clean up. It’s hit and miss, but they’regetting it.Ella has started having a simple mix of saladgreens with homemade dressing. Both will eat sardinesandwiches (mostly I use sprouted grain). Theyeat all manner of noodles. (I often incorporate agrain with the pasta: Barley and quinoa are preferred.)For snacks we cook French fries. Hot dogs.They chew licorice sticks, eat sheep’s yogurt withmaple syrup. Fruit popsicles and ice cream. Chipsand cookies happen too, but not so often and whenwe have them I notice they don’t have that much. Sofar they have little interest in candy, and I never keepit in the house.LG: The perennial dilemma: How do you get yourchildren to eat their vegetables, Myra?ÏMK: Soup is one great way. If you exploit children’ssense of occasion and set out a platter of vegetablesin an elegant way, they respond. You have tomix it up. Add cream cheese for a dip. Use tiny littlebowls for seeds, nuts, salts and condiments.My vision is to have a “tour” leader in everyshopping squad helping people eat better.LG: Is it hard to see the way most of us eat?MK: I don’t judge how people eat. I try to getthem to eat better. The better people eat, the lessthey eat poorly. It’s that simple. Our body, ourmind, our well-being respond to healthy food inhealthy ways. It’s not complicated. We can allimprove our relationship to food. Deepen it. Rightnow I’m interested in plant rights. I mean we havehad our awareness raised about how animals arekept, fed and slaughtered. But we don’t think muchabout the enslavement of plants. We’re learningabout the intelligence of plants— how they use thesame calcium ions our brain uses to function.Plants exert a tremendous power over our lives,and most of us are insensible to them. Think of atree and how its influence over our lives is consistentlypositive.LG: How do you see the role of the Food Coop?MK: Getting people to eat better and educatingthem about the value of eating local, seasonal food Ithink is an important part of the Coop’s mission. I alsofeel that to compete, the Coop must emphasize “customerservice” and work to make the shopping experienceas pleasurable and valuable as possible.LG: Can a company like Whole Foods do thissame work—and even take away the need for aPark Slope Food Coop?MK: I really think it is important that we have towork for our food-coop membership. It gives us ameasure of direct responsibility for our food, in away that just paying dollars doesn’t touch.Also our profits go back into the Coop and thecommunity that owns it. We can’t underestimate thevalue of that. Local economies help to sustain communitiesand their individual culture. This is vital tothe quality of our lives, and to democratic government.It draws people together with common purposeand keeps them involved in their communities.When we break that chain we undermine the vibrancyof our government.Once Whole Foods pays its bills, its profits go tothe state of Texas. It’s something to think about.Extrapolated further, the outsourcing of jobs decimateslocal economies that have been built overgenerations in the space of a quarterly report.LG: Tell me about your work as a nutrition consultant?MK: I work with people one on one and addresstheir particular needs around food. I call myself a holistichealth and wellness therapist. What we eat reallygets to the quality of our everyday life. Cooking, eating,communing is a deep part of human culture. It’s a greatsource of joy and satisfaction, and everyone has aplace at that table. I just help scoot their chair up to it.LG: Tell me about your food tours at the CoopMK: They are more like ongoing conversations thathappen as we walk around the Coop and see what hascome in. I learn a lot. A woman from Morocco showedme the best way to eat the fruit of the prickly pear cactus:Pull down the peel and eat the bright red flesh,seeds and all. We share recipes and information. Weget excited by fava beans and Japanese turnips.My vision is to have a “tour” leader in every shoppingsquad helping people eat better—or at leastgetting us all to share what we know. Anyone who isinterested should contact me or Jessica Robinson,Coordinator. I don’t think any special skills arerequired other than a real passion to share whatyou know about food and the ability to listen toothers. ■

Park Slope Food Coop, Brooklyn, NY September 13, 2007 15To Submit Classified or Display Ads:Ads may be placed on behalf of Coop members only. Classified ads are prepaid at $15 per insertion,business card ads at $30. (Ads in the “Merchandise–Non-commercial” category are free.) Allads must be written on a submission form. Classified ads may be up to 315 characters and spaces.Display ads must be camera-ready and business card size (2" x 3.5" horizontal).Submission forms are available in a wallpocket near the elevator.COMMERCIAL SPACEPROFESSIONAL OFFICES available.Ideal for massage therapist,acupuncturist, psychotherapist, etc.Be part of a holistic center, either in abeautiful Soho section or in an excellentBrooklyn neighborhood. Doctorwill introduce all patients to you. Forinformation call 212-505-5055.MERCHANDISETEMPUR-PEDIC MATTRESSES,NECK pillows, comfort products &accessories. Mattress comes with a20-year guarantee & a 3-month trialperiod. The ultimate in comfort &pressure relief. Truly will improve thequality of your sleep. Call Janet atPatrick Mackin Custom Furniture—aT-P dealer for 10 yrs, 718-237-2592.MERCHANDISE –NONCOMMERCIALFIT, BLACK FELINE, fine-tuned prettygirl cat FREE. She needs to be faraway from my 13 lb. tom cat whohates her! Call 718-686-8270 to savethis kitty’s life! Take this sweet youngthing home.FULL-SIZE SEALY Sapphire LE mattress,plush Euro pillow top. 1 yr old.$1000 NEW, now $300. Rollerblades. Crossfire. Men’s size 9. Brandnew. $175 NEW, now $100. DonnieRotkin 718-768-1797.BREW YOUR OWN Kombucha! Stopbuying bottles of Synergy—makeyour own. I can give you a live cultureand instructions, and I ask only $5 tocover costs. Call Teresa at347-244-6566 or emailteresatheo@gmail.com.DINING ROOM CHAIRS. A set of 6chairs (2 are arm-chairs). New. Lightcherry wood with upholstered seatsand backs. Very strong construction.$700 or best offer 718-376-0588SERVICESTOP HAT MOVERS, INC., 145 ParkPlace, Bklyn. Licensed and InsuredMoving Co. moves you stress-free.Full line of boxes & packing materialsavail. Free estimates 718-965-0214.D.O.T. #T-12302. Reliable, courteous,excellent references & always ontime. Credit cards accepted. MemberBetter Business Bureau.SPRING YOUR FLOORS TO LIFE bysanding and refinishing! Floormechanic will install, repair, refinishwooden floors. Reasonable prices.Good references. Call Tony—Cellphone: 917-658-7452.MADISON AVENUE HAIRSTYLIST inPark Slope one block from coop-byappointment only. Please call Maggieat 718-783-2154 at a charge of $50.PAINTING-PLASTERING+PAPER-HANGING-Over 25 years experiencedoing the finest prep + finish work inBrownstone Brooklyn. An entirehouse or one room. Reliable, cleanand reasonably priced. Fred Becker -718-853-0750.COMPUTER HELP-CALL NY GEEKGIRLS. Setup & file transfer; hardware& software issues; data recovery;viruses & pop-ups; networking;printer/file sharing; training; backups.Home or business. Mac and PC.Onsite or pickup/drop off. References,reasonable rates. LongtimeCoop member. 347-351-3031 orinfo@nygeekgirls.comNEED AN ELECTRICIAN? CALL ARTCABRERA, celebrating 35 yrs in theelectrical construction industry. Nojob too large or small specializing introuble shooting, 220 wiring, fans,lights, total or partial renovations.Expert in Brownstone renovations.Serving Park Slope since 1972, originalcoop member, P.S. resident.718-965-0327ATTORNEY-EXPERIENCED PersonalInjury Trial Lawyer representinginjured bicyclists & other accidentvictims. Limited caseload to insuremaximum compensation. Member ofthe NYSTLA & ATLA. No recovery, nofee. Free consult. Manhattan office.Park Slope resident. Long time PSFCmember. Adam D. White 212-577-9710EXPRESS MOVES. One flat price forthe entire move! No deceptive hourlyestimates! Careful, experiencedmover. Everything quilt padded. Noextra charge for wardrobes and packingtape. Specialist in walkups. Thousandsof satisfied customers. GreatCoop references. 718-670-7071HAIRCUTS COLOR OIL Treatments.Adults, kids in the convenienceof your home or my home. Adults30.00. Kids 15.00. Call Leonora,718-857-2215.ATTORNEY—Personal Injury Emphasis.30 yrs. experience in all aspectsof injury law. Individual attentionprovided for entire case. Free phoneor office consultations. Prompt, courteouscommunications. 18-yr. FoodCo-op member; Park Slope resident.Tom Guccione, 718-596-4184.HOUSE CLEANER AND BABYSITTERlooking for part-time work. Coopmember with good references fromsatisfied Coop member.917-592-6968PROFESSIONAL ORGANIZER since1999. I assist busy parents and professionalsto de-clutter and streamlinehomes and home offices. Createeasy-to-use filing systems and paperSNAPE1Hmanagement tools. Maximize timeand peace of mind. Call Eleanor at718-858-1529.SERVICES – HEALTHHOLISTIC DENTISTRY in Brooklyn(Midwood) & Manhattan (Soho). Dr.Stephen R. Goldberg provides familydental care utilizing non-mercury fillings,acupuncture, homeopathy,temporo-mandibular (TM) joint therapy& much more. For a no-obligationfree initial oral examination, call212-505-5055. Please bring X-rays.HOLISTIC OPTOMETRY: Most eyedoctors treat patients symptomaticallyby prescribing ever-increasingprescriptions. We try to find thesource of your vision problem. Someof the symptoms that can be treatedinclude headaches, eye fatigue, computerdiscomfort, learning disabilities.Convenient Park Slope location.Dr. Jerry Wintrob, 718-789-2020.holisticeyecare.comWOMEN WHO DON’T HAVE TIME towaste. Short-term psychotherapy forwomen interested in moving theirlives forward. Over 20 years experienceworking with depression & anxiety,relationship issues, body image& self-esteem. Come in for free consultationand see how we worktogether. Reasonable fees. Call Gail718-857-0436.PSYCHOTHERAPY with a licensedpsychologist who has post-doctoraltraining in individual, couple andfamily therapy. Insurance accepted.Evening and weekend appointmentsavailable in centrally located ParkSlope office. For an appointmentplease call Dr. Helen Wintrob at718-783-0913 or 917-974-3966.WHAT’S FOR FREEFREE INITIAL ORAL EXAM in holisticdental office for all Coop members.X-rays are strictly minimized so bringyour own. Dr. Goldberg’s non-mercuryoffices in Soho or in Midwoodsection of Brooklyn. For info pleasecall 718-339-5066 or 212-505-5055.2L E A K Y C A U L D R 3 O NA RWL M6J7M L8SB9O H O G W A R T S EE T U N I A K P ES N E11D12C L O A KE S E E4 510Puzzle AnswersI’m Just Wild About Harry13T H M14F L E U RA O E O15R E16M U S L U P I N RO E T T18V I K T O R19L U N A L O V E G O O DE M R S TR20F I21R E B O L T S C IN S L U OO H F E NN22R U B E U S17PADVERTISE ON THE WEBIf your ad would benefit from broader exposure,try the Coop's web page, www.foodcoop.com.The ads are FREE.Classified advertising in the Linewaiters’ Gazette is available only to Coop members. Publication does not imply endorsement by the Coop.

16 September 13, 2007 Park Slope Food Coop, Brooklyn, NYNo Shopping or Make-ups onMonday, October 1?!?Why?Installation of the NewDebit Card Checkout System.Shopping will resume at 8:00 a.m. on Tue Oct 2.WELCOME!A warm welcome to these new Coop members who have joined us in the last four weeks. We’re glad you’ve decided to be a part of our community.Miriam AckermanRoberto AdsuarManuela Adsuar-PizziAdriana AldasJonathan AllmaierSuzy AlmondClaire AndersonAlicia AndrewNathan AngeloChris AnthonyJessica AnthonyNick AntonGina AriasKate AscettaBrie AshleyDavid AshleyMatthew AssmusStoyan AtanassovJasmine AvilezAlejandra AyalaKim BakerJennifer BanksAlda BarrigaSan MiguelBen BassThomas BayerElizabeth BeedyLauren BelskiRachel BennettValentine BentonJason BinderJonathan BinesMitra BonshahiHedvig BourbonJean BourbonYishai BoyarinSheila Fatima BradleyKaitlin BrayerGloria BremerAdfia BristolZach BrockQuincy BrooksStacy BrooksCasey BryantEric BryantLaura BuddeKelly BurrowsNatalie ButcherDeborah BuyerMaiko CagnoVictor CagnoAndrea CallardCollin CampbellCori Lynn CampbellJuliana Cano NietoDari CarlebachJudith CarterLaura CatignaniMary ChanJared ChausonClifford ChenHelen ChoiBrendan ChoisnetMeaghan ChoisnetWai Hon ChuDNA CiccaroneAssumpta ClohessyDanny CoeymanPatrick CoffeePatrick ColemanAndrew ColitzGemma ConnellLauren Connell-WhitneyChristopher ConwayJennifer CordovaAngelika CostelloBridget CrossMegan CrowleyGary CulenLindsay D’AddatoEd DanielsMolly DanielssonDiane DavisRebecca DavisRosario De MediciRichard DeCiccoJoseph DeMeritLesley DesaulniersHrina DeTroyMelissa DeTroyAnne DiFabioMikaela DilworthDamian DominiqueJulie DonaAnnie EdwardsDebbie ElamLauren ElfantAndrew EpsteinLilli EvansNina FattahiCharlotte FavereauModi FeibishNathan FeldmanEric FitzgeraldLinwald FlearyQueen Deshara FlearyChancey FleetAmi FormicaChristopher ForrestCindy ForrestAri FoxMollie FoxSakura FuruyaElizabeth GelberEric GewirtzSamer GhadryJennifer GibertDavid GibsonJosephine GibsonLucy GibsonJoy GilaKara GionfriddoAracelis GirmayAngela GiusVictor GlazerRebecca GoldbergJoshua GoldsteinTerri GoldsteinErik GoshinCaroline GosselinAshley GreenfieldDeana GruenhagenAlan GuzikMaggie Hadleigh-WestSahadeva HammariErika HammondErin HarperElise HarrisKieran HartsoughJulia HaslettMichal HershkovitzSunny HittLinda HiwotHelen HookwayLaura HoviChristian HudonRachel IsaacsTimothy IsganifisSven IsojarviCindi IsshikiAlexandra JacobsMichael JamesArthur JensenAaron JohnsonDenise JohnsonJanesta JohnsonEvangeline JonesMatilda JuarezRebecca KaganErin KaplanJosh KaplanKimberly KaplanRussel KaplanKaren KarbienerBen KaserDebra KaufmanRyan KearneyMaura KeatingPaul KeefeJohn KingKaela KingSarah KleinMatthew KnappMary KohatsuDiana KolskyJeff KonigsbergGil KreiterBeth KrugerNatalie KuhlColette LabradorDaniel Lang-LevitskyJackie LasekUlrike Lechert-LombardiNim LeeSakai LeeAri LeichtbergSusan LevyHeather LinvilleMatthew LippincottDawn LoftisVictor LombardiMaria LoverasAndrew LuLivia MaganaphyMonica Rose MahaHugh J. MalanaphyJulie MandellFrancesca ManningRuth ManningDaniel MarcellusAdam MarcusSusan MarcusNicole MasonAlla MaydelmanMarilyn MaywaldJennifer McCloryPatrick McCoryRebecca McCurdyAmy McDanielBrianna McGeehanTahlia McLeodOrlando MendezEsti MilamIsabel MilenskiEmily MillerNicholas MillingtonYoko MinaiSaki MinamimotoJuanita MintonPolina MitenkoEric MolinskyErin MoliterJustin MontalvoMadlyn MoskowitzDoris MuramatsuLeavon MurphCraig MurrayRamona NaddaffLina NageerLilian NarvezDawn NataleSara NewmanKenneth NixJames O’ConnorAndres Ortiz-MatiasHilleary OsheroffDeepali PallegarLaureen ParkShailesh ParmarKatie PauattoClare PeetersFitz-George Peters-MedinaStefka PetrovaAdrienne PettitDoug PfeifferCindy PfitzenmaierSean PfitzenmaierKate PickertCampbellChristine PiperNikolaus PiperPhillip PondSharon PowellNathan PunwarRachel RaboyJamie ReederJohn RennerSofia ReznikFredrick RhodesJennifer RhodesAmi RileyAmy RinaldiDavid RobinsonNelida RodriguezVanessa RodriguezAngie RondeauSara RothsteinKatia Ruiz-MinayaBrian RussJames RussChristian RyanKatie RyderPeter SahlinsJeffrey SamuelEmily SandsJonathan ScarboroCatherine SchaeferAmy SchoenwaldSusanna ScottSarah SecundaAndrea ShullawYael ShyCamille SimpsonGabrielle SimsDavid SingerErik SingerNora SladeMagdalena SlaweckaJocelyn SlovakEmma SmallAlex SmithJohanna SmithKarvyn SmithTyson SmithJennifer SnyderAdrian Somerset-WilsonJennifer SonnenfeldLelia SpearsOlynda SpitzerGrant SpringerDanielle StegerJustine StehleCarolyn SteinCarla SterlingDavid D. StrachanMichelle StrasbergJeremy SussmanEmily SwallowKaren SweeneyJoseph SzladekNaomi TesslerBeth ThomasJessica TollnerNathan TroesterJason TuriJennifer TurnerAngelo TursiShawn TymonBrooke VanPoppelenJosiah VenterCaley VickermanElena VorotovaMaria WalkerCatherine WallaceKareem WallaceJacqueline WalshYael WapinskiAdam AaronWapniakKatie WasselZara WatkinsPaul WeinsteinIra WeinstockRalph WheatEleyna WhittinghamTorie WigginsPeta-Gaye WilliamsValerie WilliamsKora WilsonRiley WiseDavid WolovskyJames WongDarcy WoodallSara WordenMarco YanezStuart YehKazuhiro YokoshimaTomoko YokoshimaMary ZankoKatherine ZerayTHANK YOU!Thank you to the following members for referring friends who joined the Coop in the last four weeks.Michelle ArvinRamial AunuNicole BarnumJolanta BenalEllery BiddleJulie BlumenfeldAri BrochinRemi BrulinLisa BrundageHeather BurackAmber CampionPilar Castillo-TrujiuoMolly CatchenHilary ChaplainTheresa ChinteRachel CohenMary CrowleyDoug DanielsAdrienne DavisAlison DepassEdwin DominiguezAmy DonaEdible BrooklynLauren ElfantRachael FaulknerAndrew FinkZaria FormanYoshiko FurutaEllen GoolsbyLori GottesmanChelsea GreenBen GriffinApril HermsSarah HughesYuki InoueMaria IrachetaPeter JensenSarah JensenMolly KaneLara KnutsonFlan KramerNoga Kreiman-MillerAllen KrausMichele LampachUni Sung LeeClifford LevyMatt LewisDarla LinvilleChase MadarSabrina MalachLiam MalanaphyLeland MalkusRomana ManciniRebecca MandellAnn MandelbaumElizabeth MangumAshley McCulloughFred MogulChris MooneyLenina NadalAily NashSandy NobleJillian O’ConnorSuzanne PalmerTed PankenRoie ParchiRachel PeckerFaye Penn-TishcoffChris PennockKim PistoneAndrei PohorelskyWill PollardElizabeth PrattNancy RaphaelYonatan ReinbergAdele RoliderDonna RosslerRuthChelsea S.Jess S.Sarah SajdakRaphael SchklowskyDana ScherrElizabeth Seidlin-BernsteinVictoria ShahJackie ShermanJamie ShermanNatalie SherwoodSofia ShevelAlex SierckNeil SimonEvan SlocumMolly SmithsimonMichael SottileElyse SparkesPeter SquiresBenjamin StantonJoey SteinAshley StevensDiana StevensThe StrasbergsDonna SturmAnat Soudry TabeelAlix ThelemaqueJoel TishcoffNicole ToccoMari TochiyaArkadiy UgorskiyValerieLeeAnn ValvanoCassidy VareClaire Von SchillingAnthony W.Erin WallsStephanie WashburnGrover WehmanSimone WhiteIna WillersEleanor WilliamsRhonda WilsonKate & Matt WimsattPeter ZerayVivien K. ZakCypher Zero