June 27th, 2013 : Volume HH, Number 13 - Park Slope Food Coop

13-06-27-pp1-16_Layout 1 6/26/13 6:04 PM Page 5Park Slope Food Coop, Brooklyn, NY June 27, 2013 5lation. Depending on whoseestimates you use, that payoffperiod might be as little assix years, and probably nomore than 12.Max pointed me to anexcellent Web site thatallows people to explore allthese issues, and even tofocus on their own buildingand calculate the costs andbenefits of solar energy.It’s the New York SolarMap, developed by CUNY(www.nycsolarmap.com).Checking out my house, athree-family brownstone, thesite estimated the biggestsystem I could install wouldgenerate just less than threekilowatts per year, and costme about $9,000 after allincentives and taxes, givingme a payback period of 13years. I have signed up withSolarize Brooklyn for anassessment, and I am interestedto see the numbersestimated by EmPower Solar.A Cooperative VentureEllen has been a ParkSlope Food Coop membersince 2004, first working onthe Orientation Committee(“it gave me good training inpublic speaking”), and now asa member of the ShoppingCommittee. Anne, who haslived in Brooklyn “off and onsince 1986,” joined the Coopin 2007. Max, who lives inGowanus, has been a member,but circumstances havepulled him away from theCoop for the time being.“I think the whole ideabehind Solarize Brooklyn isaligned with cooperative values,”Max says. “It’s aboutneighbors joining together toachieve their goals. Youcould think of it as a coop or aCSA for solar power.”Ellen agrees, and hopesthat Park Slope Food Coopmembers will consider participating,at least to the extent ofsigning up for an assessment.“We think that Coop membersare among the most likelypeople to join a project likethis. We need to move awayfrom non-renewable sourcesof energy. Why not now? Whynot here?”If you are interested, checkout Solarize Brooklyn’s informativewebsite (www.solarizebrooklyn.org). The deadlineto sign up for an assessmentis July 15. There are no costsor obligations involved. And,emphasizes Ellen, “the morepeople who act, the lower thecosts.” Let the sun shine! ■The Environmental CommitteeIs Looking for New Members.The Environmental Committee works ona broad range of issues related to food,energy and the environment, with anemphasis on issues that impact the Coop.We particularly need people who aregood at putting ideas into action.We will accept people with a broad rangeof experience, but leadership and/ororganizational abilities will beput to good use.To be considered for a spot on thecommittee you must have been a Coopmember for at least 6 months and havea good attendance record.Work for the environment whilefulfilling your Coop workslot!For more information contactthe Environmental Committee atecokvetch@yahoo.com.SAFE FOOD COMMITTEE REPORTPlow-to-Plate Movie Series Presents:Eat This New YorkBy Adam RabinerEat This New York chroniclesthe 15-month saga in2001 and 2002 of two fastfriends and aspiring Midwesternentrepreneurs, JohnMcCormick and Billy Phelps,to open Café Moto on DivisionAvenue in Williamsburg,Brooklyn, an areapopulated then largely byHasidic Jews, Puerto Ricansand Dominicans. Interspersedwith this story is aseries of interviews with severalof New York’s most storiedcelebrity chefs, as well asfamed food critic Ruth Reichland publisher Tim Zagat.While the film’s slightlypugnacious title gently pokesfun at New York (you canalmost imagine MartyMarkowitz substituting“Brooklyn” for “NY” andemblazoning this signage onthe Williamsburg Bridge), thedocumentary celebrates thecity’s ethnic diversity, businessvitality and reputationas a Mecca for aspiringrestaurateurs from France,Italy and everywhere.John and Billy don’t haveany relevant food experience,a budget, financing or much ofa business plan. They are noteven sure if the locals willpatronize their place. But theyhave a lot of determinationand a dream, which helpsthem through their many setbacksand stresses. John andBilly’s fretting about lostinvestors and arenovation that isfast becoming amoney pit is starklycontrasted withthe ruminationsof a tuxedo-cladDrew Nieporent,owner of TribecaGrill, Montrachet,Rubicon and variousNobus, fromthe back seat of alimousine as he’sdriven to a glamorous downtowngala to receive a lifetimeachievement award.Nieporent’s reflections,along with those of otherfamous chef/restaurant owners,including Daniel Boulud,Sirio Maccioni, Keith McNally,Danny Meyer and Jean-Georges Vongerichten, painta picture of a business whosesuccess requires expertise inreal estate, design, business,customer service, marketingand, oh yeah, cooking. Thisexplains why every year morethan 1,000 new restaurantsopen in New York City butfour out of five of them failwithin five years—a rategreater than any other business.As one observer states,restaurants attract “greatpeople who don’t know whatthey are getting into.”As this venture runs out ofcash, John and Billy’s partnershipand friendship is severelytested. Billy has to borrowmoney from friends and evenWhat Is That? How Do I Use It?his therapist,John’s dad signson as a carpenter,and you haveto wonder if theywill even be ableto open theirdoors, let alonesurvive for fiveyears.The movie’sfinal scene is ofa packed houseon openingnight, 15 months later. Thesmall room is filled with hipsters(apparently it wasn’t abig draw for the neighborhood’sHasidim and otherlocals) and you have a sensethat Moto might just makeit. A quick check on Yelp confirmsthat Moto did in factsurvive (and with four starsgets rave reviews, as well).Eat This New York should bean inspiration for any BrooklynDIY brewer, chocolatier,candy maker, pickler, sauerkrautor kimchi maker, manufacturerof beef jerky, icedcoffee concentrate, canner,preserver, Smorgasburger orany other foodie or fermenterwho wants to starthis or her own business. Ifyou can do it here, you cando it anywhere. ■Eat This New York will show onTuesday, July 9, 7 p.m., ParkSlope Food Coop, 782 Union St.,2nd floor. Free and open to thepublic. Refreshments will be served.Ask Me QuestionsAbout Coop FoodsMonday, July 1, 12 to 2:45 p.m.Monday, July 8, 12 to 2:45 p.m.You can join in any time during aquestion-and-answer sessionon the shopping floor.Look for tour leaders in produce aisle.Read the Gazette while you’re standing on line OR online at www.foodcoop.com