Winter Warmers - Park Slope Food Coop

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 1OFFICIAL NEWSLETTER OF THE PARK SLOPE FOOD COOPEstablished1973Volume FF, Number 2 January 27, 2011Winter WarmersPSFC Shoppers Share Cold Weather Food FavoritesBy Diane AronsonIt’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 citricacid or lemon juice to“make it sour-sweet.” Sometimes,she adds fresh appleslices or wine.In Jamil Myrie’s shoppingbasket, I saw kiwis, shiitakeDavid St. Germain’s wintershopping list includesbeets, carrots, cauliflowerand broccoli.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.”The Coop will be closing early for shopping at5:00 pm on Sunday, January 30,so that we can conduct our annualCoop-wide inventory.Some shifts will be affected, others will not.Please help inform the membershipabout this early closing by telling yourCoop housemates and friends.Members whose shifts are affected by the closingwill be contacted by the Membership Office.PHOTO BY WILLIAM FARRINTONButternut 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 featuringbutternut squash in thewinter; she likes the veggiegourd’s sweet flavor.Delmi also includes potatoes,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, mushroomsand 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.”CONTINUED ON PAGE 2Best Friends ForeverBy Jill DearmanFor 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 adolescentbond among Jane, Victoriaand 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, andwhat constitutes a “realmeal.” Read on for the fullscoop:All About the DarlingsLinewaiters’ Gazette: Yournew book, “The Darlings Are Forever,”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 Manhattanand then Long Island.As a Long Island girl whocommuted to the city to seeCONTINUED ON PAGE 10Next 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.CoopEventHighlightsFri, 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.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 NeedsGovernance Information, Mission Statement . . . . . . . . . . . . 7Calendar of Events . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Community Calendar, Classified Ads . . . . . . . . . . . . . . . . . . . . 11

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 22 January 27, 2011 Park Slope Food Coop, Brooklyn, NYWinter WarmersCONTINUED FROM PAGE 1Karen Yau-Smith, a memberfor two weeks and shoppingin the Coop for the firsttime, described her household’scold-weather eatingstrategy: “My husband does alot of stews—we’re meateaters—alot of crock potstuff.” Soupy rice with chickenwas a savory dish thehousehold made that week.Roasted vegetables, includingpotatoes, beets and Brusselssprouts, 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 simplewinter 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 restaurant.Also going in the souppot will be shiitake mushrooms,carrots, onions, scallionsand 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 couldn’treally 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 particularlywintery here.” But aswe talked, Val spoke longinglyof 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 seemsonly a remote possibility.What better way to counterBrooklyn’s cold months thanby serving up some heartycomfort 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 ingredientin what Melissa terms asher “default dinner: red quinoa, kale and tofu.” A winterstew 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 differentsoups. We’re vegetarians,so no chicken stock—weuse the low-sodium vegetablestock.” 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 frequentappearance, too.Sweet potatoes are a stapleof the boys’ diet, as is quinoafor protein and as a replacementfor grains containinggluten. For added heft, Davidwill often add quinoa to hiswinter soups.Satomi O. fortifies her wintermenus 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, chickenbroth and beans (blackbeans and white are favorites)come from the Coop.When one encounters aCoop member passing ameandering, Saturday-afternoonwait 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, cabbage;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 dollopof sour cream, remarking“the idea is that you eat someJamil Myrie says butternutsquash soup is one of hisfavorite winter meals.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 shoppinglist. Together we reviewedit. Four bunches of kale, portabellomushrooms, okra, stringbeans, yellow split peas, adzukibeans, quinoa, thyme, rosemary,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:Super-Easy Soba SoupServes two as a meal-main dish, four as a soup course.4 cups low-sodium chicken ½ cup white wineor vegetable broth, storeboughtis fine1½teaspoons butter or soymargarine or vegetablebasedoil8 medium radishes, slicedthin2 large handfuls of kale,stems removed, choppedfine2 tablespoons green salsa2 tablespoons fresh limejuice1–2 tablespoons dried or freshbasil, finely chopped½ teaspoon gingerOne 8-ounce package of sobapastaIn 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.SudokuPuzzle author: James Vasile. For answers, see page 11.Delmi Garcia says mushrooms– grilled, stuffed,sautéed or baked – are afavorite winter ingredient.PHOTOS BY WILLIAM FARRINTONRead 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 3Park Slope Food Coop, Brooklyn, NY January 27, 2011 3Food for ThoughtBy Liz WelchLisa Amadeo and DeanaMorenoff, two Coop memberswho co-founded TwoBeets and A Head of Kale, aproduction company dedicatedto making people reallythink about their food, firstmet while taking a Communicationand 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 systems,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 entertainment,”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 fascinationwith school lunchseemed to, using Amadeo’sword, “fetishize” the issues,rather than deeply explorethem. “We were more interestedin looking at peoplethemselves and their relationshipto food,” she added.The Two Beets and a Headof Kale Productions website,www.2beetsandaheadofkale.com,describes the company asone that “produces storytellingprojects that explorebig ideas about social changethrough tangible, personalstories from everyday individuals.”Citing NPR’s This AmericanLife as an inspiration, thetwo began compiling storiesabout people and how theyrelate to food. “Ira Glassfocuses on the humanity ofthe story,” Amadeo explained.“That’s our goal as well.”So far, the duo has completedthree short documentariesabout food, which wererecently shown at the Coopas part of The Safe Food Committee’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 conversationabout food or water,”explains Jay, who not onlychooses the movies—and isopen to recommendations—but invites documentary filmmakers,actors or producersto present their work and participatein a Q&A afterwards.“We have had directors Skypein from Britain and California,”Jay explains. Documentarieslike 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 cultureand daily life. In GrandpaChili, a Brooklyn-based Caucasiancouple 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 grocerystore 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 filmshows the family makingbibimbap, a Korean dish thatmeans “mixed meal” and generallyincludes rice toppedwith namul, seasoned vegetables,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 realized,this is what Eli’s motherate every day when Eli was inutero. It’s what Lucy’s motherate—this is about their relationships,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 peoplereally think about their food.Amadeo and Morenoffchose this story as part of anascent series they are workingon 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 particularlytouching 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 motherto tell her that I am okay.’ ”When Martha shared thismoment 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 film in theseries is called RadicalAmazement. It is an intimatelook at a Shabbat meal, andhow one man prepares hisfor his friends and family. Itbegins with a Diane Ackermanquote from her bestsellingbook, A NaturalHistory of the Senses: “If 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 mentalones, too,” Morenoffsaid. For Maribel Araujo, thesubject of the third short,Viva La Arepa, opening arestaurant in Manhattanthat sold arepas—the cornbased,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 inNew York, missing them,and working long hours forlittle pay in the film business.One day, she declaredto her husband, Aristide Barrisos—whomshe 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 Village, 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 documentarythat follows worldrenownedtea expert David LeeHoffman into remote China insearch of tea. The film will be shownon Tuesday, February 8, at7 p.m. in the second floor meetingat the Coop.The Ecokvetchis now on Facebook,representing thePark SlopeFood Coop’sEnvironmentalCommittee.Coop members Deana Morenoff, left, and Lisa Amadeo, producers of the docmentary Lay ItOn The Table, a film about food safety.PHOTO BY WILLIAM FARRINGTONRead 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 44 January 27, 2011 Park Slope Food Coop, Brooklyn, NYMEMBERSHIPRESIGNATIONTO WHOM IT MAY CONCERN,I had the unfortunate experienceof 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 Canadafor work, I figured this was finally agood time for me to join theCoop. Knowing that I would have thetime to commit to working, I registeredweeks ago and attended my orientationappointment for theWednesday before Christmas.I needed to return after the orientationmeeting 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 Iregistered them as visitor. And, I volunteeredthat 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 “problem”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 overheardme say I had a husband waitingfor me in the car.I was flabbergasted by this miscommunicationof what I said the previousday. 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 cellphone 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 memberThose values were lost during thisconfrontation.On my work shift day scheduled forthe week after New Year’s, my husbandhad 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 membershipbased on this appalling accusation,but it has forever tainted myvision of the Coop. Shame on you.Anita GlestaEXTREMELY POLITE OREXTREMELY STUPIDDEAR GAZETTE:As I was waiting on a very longline 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 customer.Doesn’t happen. Yes, bepolite, but be efficient! I’m gettingolder very quickly and don’t likewasting time through sheer stupidity.Go to a supermarket (God forbid)and see if people wait until the previousperson is safe at home in theircozy abode before proceeding. Canthis be made a stated policy? Itwould hasten the procedure andPlow to Plate Movie Series Presents . . . All in This TeaBy Adam RabinerMany of the films featured in thePlow to Plate movie series havefocused on food and how it’s produced.But the series is equallyinterested in beverages. Already ithas explored the alleged malfeasanceof 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 film 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 subject.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, successfulbusinessman, early andSAFE FOOD COMMITTEE REPORTstrong advocate of sustainable andorganic production, and an allaroundgood guy....All in This Tea begins with a choreographedtea ceremony featuringdozens of identically costumed youngwomen performing perfectly synchronizedmovements at an oolong competitionin Hangzhou in 1997. The filmitself takes on a ceremony’s meditativeand tranquil qualities and theviewer in some ways becomes drawnin as a participant. A tea ceremonycreates a vocabulary for richly experiencingtea’s subtle nuances, and, similarly,the film is engaged in an almostspiritual effort to describe the ineffable.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 Herzogover some freshly brewed tea,Hoffman declares that there is novocabulary that can say what the teatastes like. Herzog counters: “I imaginethings like walking through a forest.There are leaves on the ground. Ithas just rained. The rain has stopped.It’s damp, and you walk…and somehowthat’s all in this tea.”The film is an elegy to tea, which isvariously described as “shavings onangels’ wings,” “the spirit of Cleopatra,”“buttery,” “vegetal,” “rich,” “fragrant,”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 sensualexperiences 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 governmentRead the Gazette while you’re standing on line OR online at www.foodcoop.comwas supporting industrial tea manufacturing,chemical fertilizers and pesticides.However, largely due toHoffman’s tireless efforts, traditional,organic and sustainable tea productionis on the rise in China andaround the globe. This movie mayvery well further this trend by inspiringyou 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.

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 5Park Slope Food Coop, Brooklyn, NY January 27, 2011 5make 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 EttlingerFOOD FIGHTStewing in a moodBrooding before good foodYearn, burn, turn. Yearn, burn, turn.I nourish my nutritionwith fruity intuition.Fruit fruition fosters feeding,sewing seeds for another day.I insist that I exist andsubsist on edible sustenance,when I provide provisionsthat nurture my nature.I’m naturally dietarywhen I remove the die in diet.Die yet? Not yet!I swallowmy gluttony whole.Gluten whole wheat.Grovel my grub,gulp at the pub,before and after.I crack my crackersI’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 succulentsAnd dine on fine wine.Len HeislerTWEEDLE 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 FreilichTHANK YOU PSFC –SIGNED CITY HARVESTDEAR COOP,Thank you for your food donationof 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 organization,dedicated to feeding thecity’s hungry men, women and children.This year, City Harvest will collect26 million pounds of excess foodfrom all segments of the food industry,including restaurants, grocers,corporate cafeterias, manufacturersand farms. This food is then deliveredfree of charge to nearly 600community food programs throughoutNew 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 atCity Harvest, the agencies we serveand the hungry New Yorkers thatbenefit from your generous contributions.We look forward to workingwith you in the future as we continueto fight hunger in New York.Sincerely,Jilly StephensExecutive DirectorCity HarvestON HOW THE COOPMADE ME REALIZE I’MNOT THE GOOD PERSONI THOUGHT I WASTO 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 continuehere. 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’vefinally managed to harness thetime and space constraints andput them to work for me. The hardestpart has not been survival. Mybiggest challenge has been to tryto see the good in people and thehumor in situations that wouldordinarily bother me. I’ve beenworking in the customer- serviceindustry since the age of fourteen,and I believe most people aregood. 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-RoitmanLETTERS POLICYWe 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 publisharticles which are racist, sexist or otherwise discriminatoryThe 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 exceptionswill be articles by Gazette reporters which will be required toinclude the response within the article itself.RespectLetters must not be personally derogatory or insulting, evenwhen strongly criticizing an individual member's actions. Letterwriters must refer to other people with respect, refrain from callingsomeone by a nickname that the person never uses himselfor herself, and refrain from comparing other people to odious figureslike Hitler or Idi Amin.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 lingeredThe 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 understandingand are understoodWe 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 usgiven the chanceEach of us was given a stove of heatWe pile up together under a blanketand the cold has to waitfor another timeLet us welcome the cold and all it's tricksthe snow, the sleet, the stinging windLet it make us bright with fearbring us together round a firemake us hug each otherwarm lips with lips and.....Let it connive with the holly daysto bring us together merrilyLet us deck our halls against itadorn trees to celebrate iteat heartily to fend it offThe cold, the cold, the bitter coldHow cold to be without it!The Park Slope Food CoopBringing us in from the coldby Myra KlockenbrinkMondays February 7 andFebruary 28noon to 1:00 p.m.and 1:30 t0 2:30 p.m.You can join in any time during a tour.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 66 January 27, 2011 Park Slope Food Coop, Brooklyn, NYCOOP HOURSOffice Hours:Monday through Thursday8:00 a.m. to 8:30 p.m.Friday & Saturday8:00 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 line15 minutes after closing time.Childcare Hours:Monday through Sunday8:00 a.m. to 8:45 p.m.Telephone:718-622-0560Web address:www.foodcoop.comThe 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 otherwisediscriminatory.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 letterspolicy 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 guidedby the Gazette's Fairness and Anonymity policies as well asstandard editorial practices of grammatical review, separation offact from opinion, attribution of factual statements, and rudimentaryfact 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 articles.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). Classifiedads 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.FridayFeb. 188:00 p.m.Monthly on the...R Last SundayJanuary 3010:00 a.m.–2:00 p.m.ECSecond SaturdayFebruary 1210:00 a.m.–2:00 p.m.Third ThursdayFebruary 177:00 p.m.–9:00 p.m.YPLASTIC SLINGOn the sidewalk in front of the receivingarea at the Coop.What plastics do we accept?Until further notice:• #1 and #6 type non-bottle shaped containers,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 & DRYWe close up promptly.Please arrive 15 minutes prior to thecollection end time to allow for inspection andsorting of your plastic.This Issue Prepared By:A monthly musicalfundraising partnership ofthe Park SlopeFood Coop andthe Brooklyn Societyfor Ethical CultureAFARA is Hasan Bakr, Kevin Nathaniel and Tomas Rodriguez. The boundary-breakingcollaboration draws from the music of the African and Spanish diasporas and celebrates theirunion in the musical landscape of the Americas. Awardwinningmusic 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, andpeace. 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, BobbyGreenberg, Nancy Hoch, Mark Karwowski, JennyKnight, Nicholas Panken, Don Raphael, MarieRobinson and Charenee Wade.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, 718-788-3741Coordinating Editors: Stephanie GoldenErik LewisEditors (development): Petra LewisReporters: Diane AronsonLiz WelchJill DearmanArt Director (development): Patrick MackinPhotographers: William FarringtonTraffic Manager: Barbara KnightThumbnails: Mia TranPreproduction: Sura WagmanPhotoshop: Steve FarnsworthArt Director (production): Lauren DongDesktop Publishing: David MandlDana RouseJoe BanishEditor (production): Lynn GoodmanPuzzle Master: James VasileFinal Proofreader: Teresa TheophanoIndex: Len NeufeldRead 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 7Park Slope Food Coop, Brooklyn, NY January 27, 2011 7WORKSLOT NEEDSCheck Store SuppliesSaturday, 9:00 to 11:45 a.m.This workslot is responsible for restocking supplieson 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 independentlyand is proactive. Please speak toAlex in the Membership Office or contact himat alex_marquez@psfc.coop if you areinterested.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 memberswho 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.COOP CALENDARNew 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.comThe 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).Attend a GMand Receive Work CreditSince 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-forworkslot-creditprogram 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 yourname to the sign-up sheet in the elevator lobby. The signupssheet 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-forworkslot-creditprogram two times per calendar year.• Certain Squads not eligible:Eligible: Shopping, Receiving/ Stocking, FoodProcessing, 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 presentfor the entire meeting.• Signing in at the Meeting:1. After the meeting the Chair will provide theWorkslot Credit Attendance Sheet.2.Please also sign in the attendance book that ispassed around during the meeting.• Being Absent from the GM:It is possible to cancel without penalty. We do ask thatyou remove your name if you know cannot attend. Pleasedo not call the Membership Office with GM cancellations.General Meeting InfoTUE, 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 14CLASSIFIED ADS DEADLINE:Feb 10 issue: 7:00 p.m., Wed, Feb 2Feb 24 issue: 7:00 p.m., Wed, Feb 16Park Slope Food CoopMission StatementThe Park Slope Food Coop is a member-ownedand 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 possiblewithin 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 processedand healthful foods. We seek toavoid products that depend on theexploitation of others. We support nontoxic,sustainable agriculture. We respectthe environment. We strive to reduce theimpact of our lifestyles on the world weshare with other species and future generations.We prefer to buy from local, earthfriendlyproducers. We recycle. We try tolead by example, educating ourselves andothers about health and nutrition, cooperationand the environment. We are committedto diversity and equality. Weoppose discrimination in any form. Westrive to make the Coop welcoming andaccessible to all and to respect the opinions,needs and concerns of every member.A l l A b o u t t h eG e n e r a l M e e t i n gOur Governing StructureFrom 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 incorporatedin 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.LocationThe Temple House of Congregation Beth Elohim(Garfield Temple), 274 Garfield Place.How to Place an Itemon 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.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 9Park Slope Food Coop, Brooklyn, NY January 27, 2011 9feb 18fri 8 pmAFARA andHarmonic InsurgenceAFARA is Hasan Bakr, KevinNathaniel and Tomas Rodriguez. Theboundary-breaking collaborationdraws from the music of the Africanand Spanish diasporas and celebrates their union in the musicallandscape of the Americas. In four-part harmony, throughsongs from many cultures, Harmonic Insurgence sings a cappellaarrangements 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.feb 19sat 2 pmForgivenessLearn 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.feb 22tue 7 pmPSFC 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 theCoop office. Meeting location: Congregation Beth Elohim Social Hall (GarfieldTemple), 274 Garfield Place at Eighth Avenue.feb 25fri 7:30 pmMeet 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.mar 1tue 8 pmAgenda 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 AgendaItem for the General Meeting” and fill out the General Meeting Agenda Item SubmissionForm, both available from the Membership Office. The next General Meeting will beheld on Tuesday, March 29, 7 p.m., at Congregation Beth Elohim Social Hall (GarfieldTemple), 274 Garfield Place at Eighth Avenue.mar 3thu 7:30 pmFood Class: Healthy SweetsWhat is gluten? What are healthy sweets? Learn the nutritionalbenefits of ingredients, how to bake gluten-free without additivesand how to make vegan sweets without refined sugar.Susan Baldassano, Coordinator Hideyo Yamada is a cooking instructor and private chef. Shespecializes 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 walnuts;and Japanese roasted-tea ice cream. Materials fee: $4.mar 4fri 7 pmFilm 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 experiencesand 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.mar 5sat 7 pmCoop 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.mar 8Safe Food Committee Film Nightmar 20Wordsprouts: Open Housemar 12Cleanse & Renewmar 24Diversity Awareness Initiative Seriesmar 18Experience Healingmar 29PSFC MARCH General Meetingmar 18The Very Good Coffeehouse Coop Concert Seriesapr 1Film NightRead 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 1010 January 27, 2011 Park Slope Food Coop, Brooklyn, NYBest FriendsCONTINUED FROM PAGE 1my dad, I was super aware ofbeing a lame suburban kidwhenever I was in New York.I’m glad the city feels seamlesslywoven 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 experiencesas 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 characters.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 competitivenessand there was plentyof jealousy and there was definitelyjudgment. 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 better,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 thatbrings 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 completelyinsane and I lookaskance at all of the food inour fridge and cabinets.Favorite foods: cheese.Cheese. Cheese. Also watercress.Whatever yummy, exoticcrackers can be found at thatend cap across from the chicken.More cheese.LG: And speaking of food, whatcan you tell us about GaGaNoodle?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—virginpina 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 completelyforgotten (though notthe awesome egg rolls).Melissa KantorIt 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. …”How do you doeverything?” I honestlyanswer: “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 NorthernRenaissance 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 brownstone.This back story (myadult fantasy, as opposed tomy YA fantasy) is probablylost on most of my teenagereaders. 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 writingthese 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 English,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 person).Having a husband whoworks part-time is whatmakes any and all of this evenremotely possible. He doespretty much all of the cooking.(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 everything?”I honestly answer: “Ihave no idea.”LG: What is your favoritecomfort food after a hard dayof writing?MK: Miche* and cheese.Have you had the Coop’samazing miche? But honestly,I’ll eat pretty much anything—leftovers,PirateBooty, the kids’ Halloweencandy. I’m easy.For more on Melissa, visit herwebsite: www.melissakantor.com. ■* A round loaf of white breadLEFFERTS FARMFOOD COOPERATIVEWe are a newly-formed group made up of residents from Flatbush,Prospect-Lefferts Gardens and Crown Heights, working to develop a newmedium-sized food cooperative in the area.WE NEED YOUR HELP!There’s no question Brooklyn needs more food cooperatives, but it’s notsimple. Food co-ops are businesses and development projects created forand 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 andcommunity outreach. Even people you know or the groups you belong to area 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 contactleffertsfarm@gmail.com for more information.JOIN US: www.meetup.com/plgfoodcoopRead 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 11Park Slope Food Coop, Brooklyn, NY January 27, 2011 11BED & BREAKFASTTHE HOUSE on Third St. B+Bbeautifulparlor floor thru apt.Queen bed, private bath, kitchen,deck, wi-fi, sleeps 4 or 5 in privacyand comfort. Located in the heartof the Slope. Call or visit us on theweb. Jane White at 718-788-7171,houseon3st.com. Let us be yourBrooklyn Hosts.CLASSES/GROUPSJOIN PARK SLOPE De-Clutter SupportGroup. Want to create morespace in your home or office?Learn how to manage paper; file &dispose of unwantedf clothes &possessions? Make room for newthings to enter your life? EmailSusan Kranberg at susan@simplesolutionsny.comor call 718-965-1809 for details.TRANSFORM YOUR RELATION-SHIP. Moment by Moment CouplesWorkshop Friday, Feb. 18th7-8:30 p.m. Limited space. Registerasap. Margo Steinfeld, LCSW,Relationship specialist, certifiedImago Relationship Therapist. Callfor more information. 718-783-5066. Park Slope location nearFood Coop.PETSRETIRED SOCIAL wkr. 35 yrs. exp.w/ all breeds, wants to board yourdog in my home. One dog at atime. Rates include 3 walks a day.If your dog is your baby I am theboarder for you! Day boarding too.Call Jane at 347-860-2142 or e-mailme at Petnanny01@yahoo.com.References available. Your dog willthank you!SERVICESTOP 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 on time. Credit cardsaccepted. Member Better BusinessBureau.EXPRESS MOVES. One flat pricefor the entire move! No deceptivehourly estimates! Careful, experiencedmover. Everything quiltpadded. No extra charge forwardrobes and packing tape. Specialistin walkups. Thousands ofsatisfied customers. Great Coopreferences. 718-670-7071.ATTORNEY—Experienced personalinjury trial lawyer representinginjured bicyclists and other accidentvictims. Limited caseload toCLASSIFIEDSensure maximum compensation.Member of NYSTLA and ATLA. Norecovery, no fee. Free consult.Manhattan office. Park Slope resident.Long time PSFC member.Adam D. White. 212-577-9710.ATTORNEY—Personal InjuryEmphasis—30 years experience inall aspects of injury law. Individualattention provided for entire case.Free phone or office consultation.Prompt, courteous communications.20-year Park Slope FoodCoop member; Park Slope resident;downtown Brooklyn office.Tom Guccione, 718-596-4184, alsoat www.tguccionelaw.com.DO YOU or a senior you love needto downsize & move? Or just getorganized? We are a senior movemanager here to help: create afloor plan of your new home, sell &donate possessions, pack &unpack and manage the move.Insured. 917-374-1525. Email:Katie@papermoonmoves.com orvisit www.papermoonmoves.com.MADISON AVENUE HAIRSTYLISTright around the corner from theFood Coop. So if you would like areally good haircut at a decentprice, 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 Lexicon.”Add an outlet, light, switchor wire your entire home orbusiness. Trouble shooting specialist,L.V., phone or cable. 110 or220 v. Patching + painting provided(additional). 718-965-0327.Emergency: 646-239-5197.artcab16@gmail.com. PEACE.COMPULSIVE OVEREATING supportgroup - work with an experiencedtherapist along with groupsupport to address eating issuesthat are difficult to change. CallGeri Ness for more info at 718-789-6739.SERVICES-HEALTHHOLISTIC OPTOMETRY: Most eyedoctors treat patients symptomaticallyby prescribing everincreasingprescriptions. We try tofind the source of your visionproblem. Some of the symptomsthat can be treated includeheadaches, eye fatigue, computerdiscomfort, learning disabilities.Convenient Park Slope location.Dr. Jerry Wintrob, 718-789-2020.holisticeyecare.comHOLISTIC DOCTOR in Naturopathystimulates body’s natural abilityto heal chronic conditions,allergy, skin, muscle, cancer supportwith homeopathy, physical &chelation therapies, bioenergeticacupuncture, lab tests, hair analysis& more. Research Director. 20years exp. As Featured in AllureMagazine. Dr. Gilman 212-505-1010.HOLISTIC DENTISTRY in Brooklyn& Manhattan (SOHO). Dr. StephenR. Goldberg provides comprehensivefamily dental care using nonmercuryfillings, crowns, dentures,thorough cleanings, non-surgicalgum treatments with minimal X-rays. For a free initial exam in anutrition-oriented practice and forinsurance information, please call212-505-5055.THERESE BIMKA LLSWLICENSED PSYCHOTHERAPISTExp. w/ Children, Adolescents +Adults. Compassionate, interactive+ experienced integrativeapproach using strong clinicalskills + diverse modalities such asJungian Sandplay Therapy, ExpressiveArts, Guided Visualization +Relaxation Techniques. Park Slope718-622-5220. www.ThereseBimka.com.LIFE COACH Start 2011 inspired.Clarify goals, identify and releaseblocks, move into action. Discoveryour inner purpose, become morefocused. Free consult. Experienced,wise coach. For more info,email Mina Hamilton at minaham@aol.comor call 917-881-9855.VACATIONSHAVE FUN WITH YOUR FAMILY atCommon Ground Center FamilyCamp - an all-inclusive vacation inbeautiful Vermont. A great cooperativecommunity, fabulous programming,700 acres with a lovelypond, meadows, starry skies anddelicious vegetarian food. Registertoday at 800-430-2667 orwww.cgcvt.orgADVERTISE ON THE WEBIf your ad would benefit from broader exposure, try theCoop'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.Read the Gazette while you’re standing on line OR online at www.foodcoop.comTo Submit Classified or Display Ads:Ads may be placed on behalf of Coop members only. Classifiedads are prepaid at $15 per insertion, display ads at $30.(Classified ads in the “Merchandise–Non-commercial” categoryare free.) All ads must be written on a submission form.Classified ads may be up to 315 characters and spaces. Displayads 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.COMMUNITY CALENDARCommunity calendar listings are free.Please submit your event listing in 50 words or less toGazetteSubmissions@psfc.coop. Submission deadlinesare the same as for classified ads. Please refer to theCoop Calendar in the center of this issue.An asterisk (*) denotes a Coop member.SAT, FEB 5Peoples’ Voice Cafe: PamelaDrake, Pat Lamanna, Mercy VanVlack. 8-10:30 p.m., CommunityChurch of New York, 40 E. 35thSt. (between Madison & Park).Info: 212-787-3903 or peoplesvoicecafe.org.Suggesteddonation: $15 general/$10 member/moreif you choose, less ifyou can’t/no one turned away.SUN, FEB 6Lecture: “Dreaming the Possiblefor an Egalitarian America” byKai Wright, editor of Colorlinesmagazine. 11 a.m. at BrooklynEthical, 53 PPW at 2nd Street.

11-01-27 pp1-12_Layout 1 1/26/11 7:40 PM Page 1212 January 27, 2011 Park Slope Food Coop, Brooklyn, NYWELCOME!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 DerenSantiago 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 LettreAlison 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-SockeyEmily SaundersZoe SaundersEric SchnabelAbbe SchriberMikael 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 ZubietaCREATIVE? WRITER? TALKATIVE? LAWYER?SOCIAL-BUTTERFLY? WEB-DEVELOPER?MAKE YOUR OWNPSFC WORK SHIFT!Be a part of forming a new food co-op in theFort Greene Clinton Hill area. Join us in gettingready to open our store and Buying Club onPutnam and Grand (near Fulton).MOREINFOwww.GreeneHillFood.Coopinfo@GreeneHillFood.Coop718-208-4778THANK 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 BrightstarEnschedeVilasinee BunnagNoah BurgSarah BurgessChristina ChalaJesse ChristensenPeter ColavitaCarla ConfortoFabrice CovelliCynthia CrawfordTrish DaltonAurore DeCarloJohn DeckerQueen Deshara FlearyDeborah DiamantAmelia DombrowskiTravis EdwardsJoanna EkmanRalph 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 KlevanBenjamin KliglerKatherine KordarisIlana KramerDavid LeeJosh LernerMarina LibelJessica LingEric LovelyJenna LoydSara MarcusChris MathersDelia MellisMarian MurraySaara NaficiJennifer NapoliVanessa OctoberDani OhayonLauren OhayonRyan PiesterDaniel RassiEugene ResnickJean RodeaJennifer RosenbergDorothy RosensweigSonia RuschakAriel SchneiderAlexandra ShartleSherry ShowellAmanda SimsonJennifer SmithHadley SmithJulie SmithLaura StolandPatricia ThomsonDaniel TismanSuzanne TismanKenzan Tsutakawa-ChinnMatt TuckerKate ValentineCarla WaldronJessica WasmuthAndrew WhiteOlivia WilliamsonAlex WolkMolly WoloskyGeo WyethConor YatesRead the Gazette while you’re standing on line OR online at www.foodcoop.com