11 10 we need a permaculture buy local food at the co-op...
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the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
Buy Local Food at the Co-op There is no simpler way to state this: When you buy local more money stays in our community and helps build and sustain a more vibrant, thriving region. In the past year of working as the Produce Lead, it has been a mission of mine to grow the sales of our department by increasing the presence of local produce and more accurately tracking how much organic and local produce is sold. I am happy to say that currently, during New York’s major growing season, roughly one third of all of the produce is sourced from New York State -- partic-ularly from Onondaga County, the Finger Lakes region and Tompkins County areas -- all roughly an hour away. We are blessed by our region with a diverse variety of produce and other cultivated products. As our producers, particularly organic producers, become better connected through campaigns such as “Pride of New York” and “Onondaga Grown”, we are in a better position than ever to help contribute to the local food landscape. I am in constant contact with local distributers and accept products directly from farmers, whenever possible. Bringing you fair and ethical food from close by isn’t always easy -- even when growers bring products right to our door to try out. The Co-op is lucky to have members that are willing to spend the extra dollar to help support the local families of hard working farmers and their staff. It’s important and I would implore you all to consider that more deeply as we have stronger and stronger local produce available in Central New York. The reality is that farm workers do difficult labor and deserve equitable compensation to support them-selves, the same as you and me. I hate turning away beautiful produce because I am afraid it will rot when farmers cannot come down on pricing and my shoppers would prefer the lower cost-further sourced options. Sometimes both the farmer and I have to accept that they are better off working with restaurants and reserv-ing spots at farmer’s markets. It’s unfortunate because supplying to those venues is far more erratic than what our store can provide on a weekly basis or have a better option for farmers and small scale, local distributors. So I am asking to consider the gains of purchasing local produce from the Syracuse Real Food Co-op: how this helps those farmers who put in hours of labor to provide our region with fresh eating, how knowing where your food comes from establishes a stronger sense of place and demonstrates a commitment to your region, and how you are helping your dedicated Co-op fulfill its mission to serve our entire community with all of the
care and convenience and knowledge we can. I recommend that you read the following “10 Reasons to Buy Local Food” reprint to help re-enforce your commitment to buy local food or to encourage you to buy local food, if you do not do so now.
By Reina Apraez, Produce Lead
Reprinted from With an Ear to the Ground by Vern Grubinger, published by Northeast Region SARE, 2004.
1. Local food tastes better. The crops are picked at their peak, and farmstead prod-ucts like cheese are hand crafted for the best flavor. Food imported from far away is older, has traveled on trucks or planes, and has sat in warehouses before it finally gets to you.2. Local produce is better for you. The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food.3. Local food preserves genetic diversity. In the modern agricultural system, plant varieties are chosen for their ability to ripen uniformly, withstand harvesting, survive packing and last on the shelf, so there is limited genetic diversity in large-scale produc-tion. Smaller local farms, in contrast, often grow many different varieties to provide a long harvest season, in an array of colors and flavors.4. Local food is safe. There’s a unique kind of assurance that comes from looking a farmer in the eye at farmers market or driving by the fields where your food comes from. Local farmers aren`t anonymous and they take their responsibility to the con-sumer seriously.5. Local food supports local families. Wholesale prices that farmers get for their products are low, often near the cost of production. Local farmers who sell directly to consumers cut out the middleman and get full retail price for their food, which helps
farm families stay on the land.6. Local food builds community. When you buy direct from a farmer, you are en-gaging in a time-honored connection between eater and grower. Knowing the farmer gives you insight into the seasons, the land, and your food. It gives you access to a place where your children and grandchildren can go to learn about nature and agriculture.7. Local food preserves open space. When farmers get paid more for their products by marketing locally, they are less likely to sell their farmland for development. When you buy locally grown food, you are doing something proactive to preserve our agri-cultural landscape.8. Local food keeps taxes down. According to several studies, farms contribute more in taxes than they require in services, whereas most other kinds of development contribute less in taxes than the cost of the services they require.9. Local food benefits the environment and wildlife. Well-managed farms conserve fertile soil and clean water in our communities. The farm environment is a patchwork of fields, meadows, woods, ponds, and buildings that provide habitat for wildlife.10. Local food is an investment in the future. By supporting local farmers today, you are helping ensure that there will be farms in your community tomorrow.
10 Reasons to Buy Local Food
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the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
We Need a Permaculture Working Committee
By Frank Cetera, Project Facilitator & Founder of The Alchemical NurserySign up now as a volunteer for
the backyard Permaculture work-ing committee. Help organize the work plan and material needs. Co-ordinate days and times for meet-ings and outdoor tasks. Assist with regular maintenance, plantings and infrastructure improvements.
After a fun 2014 where we in-stalled colorful member painted plant identi� cation signs, started the herb spiral bench by installing concrete footings, and enjoyed the space during the Summer member
meeting - it’s time to start thinking about 2015.A few members have already expressed interest, and we hope a few
more will as well. Please notify Member Services Coordinator Don De-Veau at the Coop at 315-472-1385 if you are interested, or email Frank Ce-tera at 315-308-1372 or [email protected]. We’ll set up a meeting that works for us sometime in the Winter, based on everyone’s availability.
We’d like to have a group of 5-7 volunteers who are willing to work together, and shepherd the progress on the backyard forward. Volunteers will continue to co-create this space cooperatively, sharing ideas, resources, and creativity based on the 12 Principles of Permaculture Design, and your own experience as well!
Permaculture Garden Signs In Use
Close to syraCuse university & leMoyne Just off WestCott st.
110 Harvard Place, Syracuse, NY 13210315-410-0090
www.recesscoffee.com
OPEN 7 DAYS A WEEK: 7 Am uNtil 12 miDNight
Concern for CommunityCooperatives work for the sustainable development of their communities
through policies approved by their member/owners.Participation in Community Events:
The Co-op participates in many events throughout the year. Look for us at events like Plowshares, The Taste of Syracuse, and more...
Hosting Community Based Events: The Co-op hosts community events such as Gardening Education Days, Earth Day Clean-Ups, our famous Potlucks, Harvest Dinners, and more...
Donations and Support of Community Groups and Organizations: The Co-op proudly sponsors events, donates food and money to organizations,
and lends support where needed...Support of Local Farmers and Producers:
The Co-op prominently highlights local farmers and producers. These are the people that toil for our food, BUY LOCAL FOOD!Support of Local Business and Services:
We support our local electricians, carpenters, refrigeration companies, comput-er techs, restaurants, bakeries, and more...
Syracuse Cooperative Federal Credit Union � eld of membership: The Syracuse Cooperative Federal Credit Union was founded in our back storage room.
We are part of their � eld of membership; you can even make your deposits here!
7.
Do you have a delicious pie recipe? Grandma’s best casserole? Maybe a killer
dip? Or a signature cocktail?The Westcott Neighborhood Association is publishing a
neighborhood cookbook highlighting all of the best recipes from our community!
Sharing recipes is a great tradition! In our neighbor-hood—full of potlucks, restaurants, family and friend gather-ings, and community events—we eat well.
To be a part of our cookbook, please � ll out the follow-ing submission form with your best dish. Send your recipe via survey at https://www.surveymonkey.com/s/7NSRVB6, or email Reina Apraez at [email protected] for a .PDF of the submission form.
Pro� ts from the Westcott Neighborhood Cook Book will help fund current and future projects sponsored by WNA. All recipe contributors will receive one free cook-book.
Sign-Up Online: [email protected]
Join OurCSA!
Pick-up Your CSA Share @ Real Food Co-op!
Weekly Deliveries: June 9th - November 10th
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
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Co-op Supplier SpotlightPicasso’s Pastries and Cafe
Picasso’s Pastries and Cafe opened on July 8th, 2013, at the northwest corner of Westcott and Dell Streets (466 Westcott St., Syracuse, NY). David Zaczynski and Kayla Brandt spent years baking and cooking together and decided they wanted to make it their life together. They found the charming Westcott neighborhood that they spent a lot of time growing up in, the place to create Picasso’s! David and Kayla aimed to create a gourmet scratch bakery using only fresh ingredients and real wholesome butter. They purchase local ingredients when available. Picasso’s sells many items such as handmade, hand rolled croissants (butter, chocolate, almond, and pistachio), homemade baked do-nuts, muffins, cinnamon buns, savory baguette rolls, fresh fruit pies, cakes, cheesecakes, Hungarian nut rolls, scones, and French macarons all with fun funky flavors! Kayla says, “Our main goal at Picasso’s is to make fresh hand made products from scratch using lo-cal and all natural ingredients. We consider ourselves family and believe in working as a team. David and I consider it to be one of the most important parts of being successful. Every employee is like family. We believe most importantly that keeping our customers elated is our number one principle. Our customers are wonderful and their loyalty has made us who we are today. Their numbers and loyalty are still growing which we greatly appreciate as every day passes. We want them to know just how awesome they are!” The Syracuse Real Food Co-op discovered Picasso’s great pastries shortly after their opening in the Westcott neighborhood and have been selling their delicious offer-ings ever since. (I have to admit I’m eating a Picasso’s donut as I write. Hmmmm!) Stop by their cafe or stop by the Co-op and add a Picasso’s pastry to your market basket. You’ll be glad you did!
Picasso’s Banana Cheesecake
Picasso’s Donuts
Picasso’s Croissant Picasso’s Macarons
Employee of the QuarterGabriel Smith, Grocery Lead
Gabriel comes to the Co-op via Springfield, Missouri; Portland, Oregon; Buffalo, New York and now Syracuse, New York, picking up some great gro-cery experience along the way. Gabriel is definitely a national product but has been locally engaged in graduate studies at SUNY ESF. He has enjoyed work-ing with the Co-op Staff over the last two years and has been the Grocery Lead since January of 2015. He has been working hard to reset the grocery shelves in the Co-op on a systematic basis and is looking forward to improving the mix of products available to meet the ever changing needs of Co-op shop-pers while maintaining the base product mix that makes the Co-op so special to members and shoppers. Gabriel is taking the grocery department to new heights. He wants to create a dynamic, welcoming store set by maintaining the standard of excellence to which our members have become accustomed and also introducing some innovative new products for your shopping pleasure.
He encourages you to use the comment cards, that are located on the information wall adjacent to the front door, to relay any requests or com-ments you may have in regard to his grocery stock. Keep in mind that all requests will be reviewed but are dependent on shelf space available, buying quantities required and potential movement of particular products. The Co-op is fortunate to have Gabriel on its team and commend him and his grocery staff for helping to move the Co-op forward in the positive direction its going. Hat’s off to Gabriel, the “Em-ployee of the Quarter”.
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the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
Syracuse Real Food Co-op
www.syracuserealfood.coop
Shop online from home or on the go.Our Team will take care of the rest.
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Spring Meeting 2015
Co-op backyard is a tent city
Even 4-legged friends visited
Frank Cetera knows the drill
Suzanne of Hunka Foodshad deliciouslysweet samples
John Craddock gets up close & personal with garden sign
Thom Dellwo from Co-operative Federal is in the house
Anyone for coffee?
Recess that is.
Three Village Cheese chows their products
Board Secretary Debra Lee & Karen have a laugh
Board Member Larry Rut-ledge & Co-President Mea-gan Weatherby in conver-sation.
Checking out the permaculture
Liking those Full Circle dog treats
Lune Chocolat offering up some samples
Mark & Meagan
talking Co-op
Paula Youmell talks about her book Hands On Health