alexis, who made the coop smile ah sugar, sugar, salt and fat · include a wide diversity of...

By Thomas Matthews

Billy Donald Alexis was an unflagging andirrepressible presence at the Coop, where

he worked for 19 years as a Receiving Coordi-nator. He made a broad impact on the Coop’s16,000 members in his role as the breadbuyer, expanding the range of products toinclude a wide diversity of specialty and arti-san-baked goods. But his most personal lega-cy was as the early morning monitor, wherehe greeted, organized and encouraged thesleepy staff and member workers who assem-bled each day by 6:00 a.m. to bring the storeto life.

“It was his home,” said his wife Shelia Mar-tin. “It really was. The people: that was thething.”

Billy Donald Alexis was born on Oct. 31,1954, the youngest child of Dorothy andJoseph Alexis. The family grew up in the LillianWald Houses on the Lower East Side. Alexis

attended Seward Park High School, but leftearly to enroll in the college bound program atNew York City Community College at the ageof 16. There he earned both his high schooldiploma and associate’s degree. He earned hisbachelor’s degree from Baruch College.

In 1988, he married Shelia Martin. Theymoved to Brooklyn and had three children:Stephen (born in 1990), Darian (1992) and Jor-dan (1997).

“I can’t remember how I was introduced tothe Coop, but I joined first,” Shelia said. “AndI worked both his shift and my shift! Then Isaw that there was an opening for a Receiv-ing Coordinator and told him he shouldapply to it.”

Alexis Grew with the Coop“Alexis truly grew with the Coop,” said Joe

Holtz, one of the General Coordinators. “Wehad less than 5,000 members when he joinedthe staff in August, 1993. He was not the breadbuyer immediately. He was not the main earlymorning point person immediately. As theCoop grew and the staff grew, the areas of spe-cialization grew more numerous and morefocused. Alexis proved to be excellent at help-ing to orchestrate the start of weekdays, whichstart much earlier than the shopping hours.”

“He was brilliant at his job as the morningmonitor,” said Jennie KixMiller, a longtimemember of the Coop and former Coordinatorwho worked with Alexis directly for eight years.“And it’s one of the most important jobs at theCoop. His warmth and personality made himperfect for the job. He knew exactly who tomatch up with which task. He was one of thewarmest, most loving people I know. He had thebiggest smile! And a big hug for everyone.”

Denney Marcelle, a Receiving Coordinator,was a friend outside of work as well. “Alexisloved weight training,” he said. “He was not intobulking up, but he was extremely fit. And hand-some! My goodness, some of the members hada drooling problem.” Denney also recalleddoughnut runs before work, and tales of rau-cous card games, big parties and deliciousmeals at the Alexis-Martin household.

IN THIS ISSUEFrom the Archives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Rooftop Farms Grow in Brooklyn. . . . . . . . . . . . . . . . . . . . . . . . . 4Plow-to-Plate Movie Series . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Coop Calendar, Governance Information, Mission Statement. . . 9Calendar of Events . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Candidates for Board of Directors . . . . . . . . . . . . . . . . . . . . . . . 14Classifieds, Exciting Workslot Opportunities . . . . . . . . . . . . . . 15

By Danielle Uchitelle

In his new book, Salt SugarFat, Coop member Michael

Moss peers under the hoodof the global processed foodmachine and shines a lighton the massive, well-tunedengine built to suck the gro-cery dollars from our pock-ets and leave us gasping,malnourished and ill. Subti-tled “How the Food GiantsHooked Us,” his bookdescribes the many tech-niques they use, generallywith the full cooperation ofthe government, to makesure we keep buying andeating more and more oftheir products.

If this sounds like someone else’s dystopia, you’re a more dis-ciplined shopper than I am. When reading in Michaels’s bookabout how the government encourages low commodity pricesfor sugar, aiding the food giants and abetting the obesity crisis, Ican work up a good head of righteous indignation on behalf theeconomy’s underclass, to whom sugary prepared foods are oftentargeted, while nursing that “told you so” state of mind towardmy sugar-gobbling friends. You see, my own personal added-sugar consumption is as close to zero as any Westerner is likelyto get: I eat one piece of pineapple upside-down cake on theFourth of July, and cake on my birthday. Don’t gaze directly at myhalo; it may harm your eyes. On the other hand, my mother wasfrom New Orleans and I cook the way she taught me, with lotsand lots of salt and plenty of fat to fry in. In my family you don’ttaste food to see how much salt to add; you keep adding saltuntil you can smell it, and then you back off a bit. So the chap-ters on salt and fat left me more than a little queasy. The truth is,

C O N T I N U E D O N P A G E 3

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

Volume HH, Number 5 March 7, 2013

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

Established1973

Alexis, Who Made the Coop Smile Ah Sugar, Sugar, Salt and Fat

CoopEventHighlights

Thu, Mar 7 • Food Class: Super Fresh Spring Cleaningwith Raw Foods 7:30 p.m.

Fri, Mar 8 • Wordsprouts: Group Reading:Stories from the City & Beyond 7:00 p.m.

Tue, Mar 12 • Safe Food Committee Film Night:The World According to Monsanto 7:00 p.m.

Thu, Apr 4 • Food Class: Cherry Blossom–Inspired Dishes7:30 p.m.

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

Next General Meeting on March 19*The General Meeting of the Park Slope Food Coop is held on thelast Tuesday of each month.* The March General Meeting willbe on Tuesday, March 19, at 7:00 p.m. at MS 51, 350 Fifth Ave.,between Fourth and Fifth Sts. Enter on Fourth St. cul-de-sac.The Fourth St. entrance is handicap-accessible.

The agenda is in this Gazette, on the Coop website atwww.foodcoop.com and available as a flier in the entryway ofthe Coop. For more information about the GM and about Coopgovernance, please see the center of this issue.

*March’s meeting is March 19 (not March 26). This is anexception.

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM

2 � March 7, 2013 Park Slope Food Coop, Brooklyn, NY

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

An Ability To TouchOther People

Marcelle articulated some-thing about Alexis that every-one who knew him touched on:his growth as a person and hisability to touch other people.

“The Coop gives everyonewho works here the challengeto be outgoing, organized,and to manage people, someof whom are much more

‘wealthy’ than you are,” Mar-celle said. “Alexis could han-dle that very easily andsmoothly, just human tohuman. I’ve never met any-one more comfortable in hisskin. He was able to givebecause he was clear abouthimself. I watched him grow,as I’ve seen a lot of peoplegrow here.

“Being the morning moni-tor wasn’t something he par-

ticularly cared for. It was fouror five days a week, some-times two shifts a day. It wasgrueling. But he found hisgroove in it and it becamewho he was. He took his jobto heart and was a perfection-ist. Doing something he ini-tially didn’t want to do gavehim a chance to show off hispeacock feathers. He had toengage and nurture so manypeople. And that’s why peo-ple remember him the waythey do.

“Sometimes it’s the chal-lenges and even the failureswe face that open up thepaths to true success. Alexisembodied that lesson, andtaught it to so many of us.People say to me, ‘it’s becauseof Alexis in the morning thatI’m still a member.’”

Janet Schumacher, a Gen-eral Coordinator, amplifiedthis insight, noting that“Alexis and his wife Shelia

appear to have ingrained thevalue of determination intheir family. When theirdaughter Darian was about toenter her first year at college,she suffered severe burns inan accident at the end ofAugust. She chose not todelay her college educationand is on track to graduatenext year. When she got a jobin the People’s Market FoodCoop at the University ofMassachusetts in Amherst,Alexis was excited to reporthow much she loved workingthere and now how much shenow appreciated his work atthe Park Slope Food Coop.”

A Generosity of SpiritGeneral Coordinator Allen

Zimmerman is a cancer sur-vivor who got to know anoth-er side of Alexis. “Last year,when I was recovering fromsurgery and Alexis was recov-ering from the treatment forhis cancer, we found our-selves on medical leave atthe same time. We spent timetogether that was very differ-ent from the time we spenttogether on the job.

“My prognosis was farmore hopeful than his. Butthe wonderful thing was thathe didn’t see us as differ-ent—he was as supportive ofme as I was of him. My fond-est memory is when I wasunsteady walking, he took myarm and helped me. Thatsupport will stay with me for-ever. There was a generosityof spirit about Alexis thateveryone could feel. We allfelt supported by his warmthand strength.”

Alexis died at home onFebruary 11 in the company ofhis family. He was 58. He issurvived by his wife Sheliaand their three children, alongwith his sisters, brothers,nephews, niece and a wholehost of friends and admirerstoo numerous to list. ■

The Alexis-Martin family appreciates cards and notes ofsupport, and will accept contributions to help defrayexpenses from those people who feel so moved. All com-munications should be addressed to Shelia Martin c/oPark Slope Food Coop, 782 Union St., Brooklyn, NY11215. Cards and donations can be mailed to the Coop orbrought in person to the second floor Membership Office.

A memorial celebrating Alexis’ life will be on Sunday,April 14, at 4 p.m., at Grace United Methodist Church,33 St. Johns Pl. at Seventh Ave. Members of all of hiscommunities, including Coop members and staff, arewelcome. See the Coop’s website, foodcoop.com, forinformation.

@fmb_3: “Somber day, Alexis brother, you will be missed.”

Barbara Mazor: “I am deeply saddened to learn Alexis haspassed away. May his memory be for a blessing.”

Roberta Arnold @RonnieCuberMGMT: “very nice personto work with. always had a smile even at 7 a.m. on aSunday morning.”

gilly youner @gillyarcht: I am bereft. The @foodcoop isbereft. We have lost Alexis…one of the SWEETEST humanson the planet. Ever. :-….

Elfrida Martin @Elfiem: Alexis has inspired great love andrespect. What a beautiful smile

Joshua Bauchner @bauchner: RIP Alexis. What a guy

Ainslie Binder @ainslieann: He made my 5:45 shifts worth-while. RIP Alexis

Annie Petunia @PicklePetunia: so sad to hear about Alexis.He was the sunshine of my morning shift. Always a smileand a warm hello. RIP Alexis.

Matthew Wills @backyardbeyond: Really sorry to hear aboutAlexis. He was a great guy.

sarah hill @sarahjoyhill: An early morning weekday workerremembering Alexis with great affection & respect.Heartfelt sympathy to all who loved him.

ReganWoodPhotography @ReganWoodPhoto: I just foundout today when working. Already his absence really felt.RIP Alexis. Thanks for sharing your spirit and smile

brooklyngal: rest in peace alexis his smile will be remem-bered my prayers are with his family

Clint Hendler @clinthendler: I’ve never met anyone whocould be as nice at 5:45 in the morning. RIP.

Donna Minkowitz @Minkowitz: Alexis was a bright, bright spir-it. He always made me feel good, every time I saw him. RIP

Abe Velez @abevel75: Thank you, Alexis, and may the roadrise with you!! Heartbroken. But you lit up the Coop andshowed us all a kind way.

rachel f. feddersen @rfishfed: RIP Alexis. It was always apleasure to see him, no matter how early the hour.

sklose @sklose: I worked a monthly 6 am shift w Alexis formore than two years. He was never anything other thanwarm, funny, and charming.

t w i t t e r p o s t s f r o mc o o p m e m b e r s w h o k n e w

a n d l o v e d A l e x i s

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

Alexis enjoying the food at annual staff holiday party.

Follow the Food Coop on

@foodcoop

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM

Park Slope Food Coop, Brooklyn, NY March 7, 2013 � 3


FROM THE ARCHIVES

Voting for New ProductsOur last column looked at an instance when the Coop membership voted to stop

stocking a specific product—in that case, bottled water. The same democraticprocess has been used to introduce new products as well. Newer members may takefor granted the array of fancy beers and grass-fed beef that currently graces ourshelves, but these items haven’t always been sold. Whether or not to add them had tobe voted on—often after months of debate in the pages of the Linewaiters’ Gazette. Evenwith membership approval, other limitations like space and equipment have in thepast prevented the Coop from stocking desired items. Although members clamored for

poultry in the 1980s,it wasn’t until 1991,after the Coop’sexpansion and theintroduction of arefrigeration system,that the featheredfood items landed inmember shoppingcarts. On the samenote, even though themembership voted tostart carrying condoms in 1986, those items didn’t hit the shelves until June of 1989. The rea-son? Suppliers only wanted to sell in large quantities, and with limited space to store severalthousand units of condoms as well as limited shelf space to sell them from, members wouldhave had to buy condoms in bulk to make it work. And we won’t speculate as to why that salesmodel wasn’t sustainable…

Please send your comments, questions, and memories to [email protected].—Archives Committee

no matter how disciplined afood consumer you are, every-one will see themselves inMichael’s book.

Hello Dolly MadisonI caught up with Michael

one afternoon as he waspreparing for his publisher’smedia blitz in advance of thebook’s March 12 publicationdate, and asked him what heintended the message of hisbook to be. “It’s really anexposé of the processed foodindustry,” Michael answered.“Everything they’re throwing atAmericans.” In chapter afterchapter, Michael meticulouslydocuments how the brightestminds in the food sciencecommunity labor day after dayto engineer food (one canhardly call it cooking) to be asaddictive as possible, turningthe results over to master psy-chologists who construct mar-keting campaigns to instill aninsatiable yearning for theirproduct, its beautiful packag-ing, the unattainable yet allur-ing lifestyle that theirsalty/sugary/fatty creationsrepresent. I guess that’s why Istill have erotic fantasiesinvolving Dolly Madison.

As Michael describes it, thedeck is stacked against whole-some food. “Think of howmuch effort is put into market-ing processed food,” he told

me, “and how little effort goesinto marketing carrots andother healthy foods.” Hereagain, the Coop is atypical,with Allen Zimmerman’s care-fully curated cornucopia ofseasonal produce outshininganything you’ll find on theshelves throughout the rest ofthe shopping floor. By con-trast, a trip down the produceaisle of most other grocerystores will induce a deepsense of ennui that can onlybe erased by purchasingchocolate bars, which arealways stocked convenientlyclose to where shoppers waitin line to check out, a stockingstrategy to which even theCoop must plead guilty.

I asked Michael whetherresearching his book hadchanged his own shoppinghabits. “I’ve taught my twoboys to read food labels,”replied Michael. “Kids havethese huge sugar cravings, soI’m always looking for practicalways to add healthy things totheir diets.” Michael’s real-world nutrition tips includeadding multigrain pancakes tohis children’s breakfast menuas well as teaching them toread food labels and to thinkabout the sugar and salt con-tent of the packaged foodsthey eat. Also, “learning tounderstand the eye-level partof the store,” for as Michaeldiscovered, most groceriesstock their highest-sugarprocessed foods at eye level,

where they’re easy to see andeasy to reach. Reaching highor bending down will oftenyield the healthier, lessprocessed version of the samefood. Try this on your next tripto Key Food.

Where’s the Call to Arms?After almost 400 pages of

reading about how the foodgiants got over on the Ameri-can people at pretty muchevery turn from around 1960to the present, I was waitingfor the clarion call to arms inthe final chapter of Michael’sbook. Here, sadly, he disap-pointed me. Instead of“Chicago will be ours!”,Upton Sinclair’s rousingfinale to his 1905 food indus-try exposé The Jungle, we findthe more measured but notnearly as heart-quickening,“After all, we decide what tobuy. We decide how much toeat.” True enough, Michael,but didn’t you just spend thelast 400 pages demonstratinghow the corporate foodindustry decides for us? Still,Coop members reading SaltSugar Fat can at least takecomfort in knowing thatwe’ve enacted our own per-sonal liberation from thetyranny of the modern foodindustry. If only every shop-per in a giant Key Food or tinybodega could know the plea-sure of healthy food that weas Coop shoppers know, thatwould truly be a revolution. ■

Ah Sugar, SugarC O N T I N U E D F R O M P A G E 1

Bob Graziano, the Turkey Man of the PSFC, Thanksgiving 1994.

PHO

TOS

BY H

AZ

EL H

AN

KIN

Esther Bernstein with her turkey andBob Graziano, Thanksgiving 1994.

F U N C O M M I T T E E

Seventh Annual CoopKids’ Variety ShowSaturday, March 9 at 7 p.m.Old First Reformed ChurchCarroll St. & Seventh Ave.

Sounds of cello, drums, flute, guitar, hip-hop, magictricks, tap shoes, skits, trumpet and young voices

singing popular songs filled the PSFC meeting room twoweekend days in January as 38 children ages 6-13 audi-tioned 24 acts for the Seventh Annual Coop Kids’ VarietyShow produced by the PSFC Fun Committee. Five mem-bers of the committee reviewed the auditions with showcoordinator Martha Siegel and determined that thisyear’s variety show will be spectacular.

This year’s edition of the Variety Show features skits,solo instrumental and vocal performances, modern, hip-hop, gymnastic and tap dances, rock groups and even amagic show.

The Coop Kids’ Variety Show will be videotaped andbroadcast on BCAT, the public service station in Brooklyn.

Admission is $10 adults, $5 kids 12-18, free for kidsunder 12.

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM

By Brian Dentzllen Zimmerman’s got alot on his plate. He over-

sees the 6,000 cases of pro-duce purchased each week bythe Park Slope Food Coop. “Iwould love to be able to carrysomething that’s grown inBrooklyn,” he said recently,while taking a break from hisdemanding schedule. “ManyCoop members are obsessedmore with local, than organic.”

Zimmerman is intriguedby the rapid growth of com-mercial rooftop farms thathave sprouted on largeindustrial buildings in thecity. “If somebody grows it…abig enough supplier of some-thing, I think we would beinterested.”

These rooftop farms don’tjust sell produce at farmersmarkets and as CSA shares,they also supply large super-markets such as Whole Foodsand Fresh Direct. What isexpected to be the largestrooftop hydroponic farm inthe country is slated for thetop of a former Navy ware-house building only 2.2 milesfrom the Coop’s organic but-ternut squash section.Brightfarms is planning tobuild a 100,000-square-footfacility that it projects willgrow one million pounds ofproduce per year. The farmwill be located on 30th Streetand Third Avenue in SunsetPark. The construction of thehydroponic greenhouse is

awaiting final permits fromthe city. But it’s already land-ed a contract to exclusivelyprovide produce to A&Psupermarkets.

City government is encour-aging this new type of industry.Recently, zoning regulationswere altered by the City Plan-ning Department and ap-proved by the City Council toencourage green develop-ment. The new rules, calledZone Green, help make it easi-er for greenhouses to be builton commercial buildings.

Putting the GreenIn Greenpoint

Deep in the heart of Green-point, only 5.23 miles fromthe Coop’s organic carrot sec-

tion, is Gotham Greens’15,000-square-foot hydropon-ic commercial rooftop farm.

Gotham Greens has beenharvesting vegetables grownwith a view of the midtownManhattan skyline since2011. The farm uses manyrecently developed high-techapproaches in hydroponics.Its greenhouse utilizes arooftop weather stationlinked to computers thathelp regulate its irrigationpumps, exhaust fans, vents,shutters and shade curtains.Asked why Gotham Greensgrows with hydroponics,Viraj Puri, co-founder andCEO, replied, “New York Cityhas a dearth of arable land.Hydroponics is an extremely

modular, lightweight, effi-cient, productive form offarming that lends itself wellto an urban environment,particularly rooftops. Hydro-ponic yields can be 10 to 20times more productive perunit area compared to con-ventional farming.”

Gotham Greens grows let-tuce, salad greens and herbs,as well as tomatoes, cucum-bers, peppers, eggplants andstrawberries. It employs 15 to20 people to plant, harvestand care for the crops as wellas other aspects of running acommercial farm. The farmgrows year-round. Althoughnot certified organic, it saysits growing methods avoidusing chemical pesticides,



Rooftop Farms Grow in Brooklyn

Help the Queens Harvest Food Co-opbring sustainable and affordablefood options to Queens and earnFTOP hours at the same time.

The Queens Harvest Buying Club is looking for volunteers to help during our monthly distributions.

If you love farmers, fresh foods, conversation, and arithmetic,then spend a couple hours with the crew and get to know us

(and Queens!) a little better.

We especially need an accountant.We are a monthly buying club and

need volunteers each month.Our next distribution will be in late January.

E-mail [email protected] for the date.We need extra hands for:

• Morning Shifts—Setup, Data Entry, Receiving, Inventory• Afternoon Shifts—Receiving, Data Entry, Kitchen Prep, Packing• Evening Shifts—Packing, Data Entry, Cleaning, Breakdown

Our distribution site is St. Jacobus Lutheran Church, inWoodside, which is just three blocks from the Roosevelt Ave.

stop (E/F/R/M/7 trains) in the heart of Jackson Heights.

Interested in volunteering? E-mail us: [email protected]

GMO ROUND UP!

This notice is brought to you by the GMO Shelf Labeling Committee of the PSFC: www.gmodanger.wordpress.com

Visit www.nongmoproject.com or email [email protected]

Transgenics, the Coop, and You

Sugar?

Foods listing “sugar” as an ingredient are likely to contain

sugar derived from GE sugar beets.

Brightfarms will be located on 30th Street and Third Avenue in Sunset Park. The construc-tion of the hydroponic greenhouse is awaiting final permits from the city.

REN

DER

ING

BY

BRI

GH

TFA

RMS

The Gotham Greens greenhouse utilizes a rooftop weatherstation linked to computers that help regulate its irrigationpumps, exhaust fans, vents, shutters and shade curtains.

PHO

TO B

Y A

RI B

URL

ING

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM

herbicides or fungicides.According to the company,the time between a veg-etable’s harvest and its saleto a customer is three to 48hours. Gotham Greens alsorecycles its irrigation waterand claims that hydroponicsuses 10 times less water thansoil growing. Asked about theflavor of hydroponic grownvegetables, Viraj said, “Likeany other type of farming, itdepends on the grower andthe care taken of theplants…if grown well, hydro-ponic crops can be tastierand more nutritious. If effortis taken to ensure propernutrition, climate control andpest management and ofcourse freshness.”

The close proximity to thepeople eating the produce,he says, is very important tothe flavor and quality of thefood.

For now, the companywould be unable to sell to theCoop. Viraj, who has a back-ground managing start-ups in

New York as well as workingat an environmental engi-neering firm called New YorkSun Works, said, ”At themoment, demand outstripssupply so we can’t take onany new customers unfortu-nately. But (we) hope to as weexpand operations.” It cur-rently sells to Whole Foods,Fresh Direct, D’Agostino’s aswell as smaller retailers andrestaurants.

Viraj reports plans toexpand to two more rooftopfarms in the city, one inBrooklyn and the other inQueens. When asked if hesees rooftop hydroponicfarming as the future of farm-ing, Viraj responded, ”Wedon’t necessarily see this asthe future of farming. It canplay a role however for cer-tain crops, particularly highlyperishable crops often grownfar away. There are many waysto farm responsibly and sus-tainably. This is one suchmethod that is suited, tai-lored, to our unique geo-

graphic economic context. Atthe moment, urban rooftopfarming is a concept, not acompletely proven solution.But it is promising. “

Brooklyn GrangeJust over the Brooklyn–

Queens border in Long IslandCity sits a rooftop farm onNorthern Boulevard, whichuses old-fashioned soil in theopen sun (no greenhouse),with the plants growing inrows. Brooklyn Grange is justan 8.16-mile bike ride fromthe Coop’s organic greenbeans bin. The 45,000-square-foot farm has been plantingand harvesting since 2010.Brooklyn Grange opened asecond farm on a rooftop inthe Brooklyn Navy Yard (2.35miles from the Coop’s organicbeets shelf) in June 2012, withan additional 65,000 squarefeet of growing space. Thattotals 110,000 square feet or2.5 acres of crops.

Anastasia Cole Plakias, amanaging partner of Brooklyn

Grange who comes from abackground in the restaurantindustry, said they broke eventheir first year and have beenexpanding ever since. Othermeans of revenue have alsohelped the business. “Con-sulting is one area in whichwe’re seeing a lot of growth:there’s a huge demand for thistype of project atop commer-cial and residential develop-ments,” Anastasia reported.The farm also serves as aneducational destination forschool children, offers a vari-ety of internships and rentsthe rooftop for corporateevents and parties.

Brooklyn Grange uses aspecial kind of soil calledRooflight, designed for roofgrowing. As the name implies,it’s a lightweight soil. Theplants grow in soil eight to 12inches deep, in rows. “Buildingour soil is priority number oneat the farm, since we have alimited amount of it to workwith,” Anastasia explained.They partner with local organi-

zations for access to compostand use organic fertilizers suchas fish emulsion and alfalfameal. They are not certifiedorganic nor do they plan toseek certification. But they saythey grow their vegetablesaccording to what theydescribe as organic principles,not using any synthetic orchemical fertilizers. The list ofwhat grows out of the soil islong. They report growing 40varieties of tomatoes, pep-pers, kale, chard, bok choy,carrots, radishes, beans,arugula and a variety of saladgreens. Some vegetables suchas cabbage and collard greensdidn’t grow well in their soil sothey no longer plant them.Brooklyn Grange distributesthe produce through threechannels: CSAs, farmers mar-kets and wholesale to localsupermarkets and restaurants.The vegetables are picked andsold to their customers within24 hours, Anastasia explained.

They are able to growabout nine months out of theyear. Another benefit ofrooftop soil farming, asAnastasia tells it, is the farm’s use of rainwater runofffor irrigation. This eases theburden on the city’s sewersystems and reduces theamount of raw sewage thatthe city is forced to dischargedirectly into our waterwaysduring heavy rainfall. Whenasked if Brooklyn Grangesells to food coops, Anasta-sia replied, “Yes, we sell tothe Bushwick Coop andGreen Hill Food Coop.”

As for the Park Slope FoodCoop, Allen Zimmerman saysthat while the idea of hyper-local produce sounds appeal-ing the biggest obstacle isthat these rooftop farms arenot organic. Most of the veg-etables the Coop sells arecertified organically grown,

he says. And Zimmermancontends that carrying organ-ic and non-organic items at

the same time would risk los-ing the integrity of the Coop’sorganically grown produce. ■



To receive workslot credit for attending themonthly General Meeting, members must sign up in

advance in one of the following three ways:

◆ On the Coop’s website(www.foodcoop.com)

◆ Add your name to the sign-up sheet in the ground-floor elevator lobby

◆ Call the Membership Office

VALET BIKE PARKING IS HERE ON SUNDAYS!

Every Sunday, April 1–November 18, from 3:30–8 p.m.,

Coop members can leave their bikes with our valet parking service, which is like

a coat check for bikes. Working members willcheck in and watch your bike for you.

Just drop off your bike, stroller, scooter orpersonal cart, do your shopping or your shift,

and hop back on. No locks, no worries, no theft. Service operates rain or shine.

Look for us in front of the yellow wall. (Note: no bike check-in after 7:30 p.m.)

Valet bicycle parking at the Coopis brought to you by the PSFC

Shop & Cycle Committee.

Every Sunday, April 7–November 24,from 3:30-8 p.m.,

Gotham Greens has been harvesting vegetables grown witha view of the midtown Manhattan skyline since 2011.

PHO

TO B

Y A

RI B

URL

ING

Brooklyn Grange uses a special kind of soil called Rooflight,designed for roof growing.

PHO

TO B

Y A

NA

STA

SIA

PLA

KIA

S

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM

By Adam Rabiner

Y ou need only to look at a film likeMichael Moore’s groundbreaking

1989 exposé of General Motors, Rogerand Me, to see that corporations sel-dom come off looking good on cam-era. And this is especially true indocumentaries about the foodindustry. But The World According toMonsanto is particularly savaging inits unrelenting focus on unearthingthe seediness, so to speak, of thisglobal corporation.

Monsanto presents itself, throughslick advertisements, as a companyinterested in making the world a betterplace by helping farmers grow morefood and feed an expanding popula-tion. But the filmmakers make a con-vincing case that the company’s truemotive is profit and that it will go to anylength to achieve it. Like skilled lawyersgradually stripping away the credibilityof an expert witness, they establishtheir case by first examining the com-pany’s past. Before Monsanto beganpassing itself off as a friendly agricul-tural company, it was a chemical com-pany, founded in 1901, that producedmany dangerous or controversial prod-ucts such as dioxins, PCBs, aspartameand bovine growth hormone.

Then, the filmmakers go over Mon-santo’s alleged sins, one by one. Thecompany’s list of misdeeds is long:dumping dangerous chemicals in acreek and burying PCBs in the poorAfrican-American community ofAnniston, Alabama, in the 1960s andlying to the government and commu-nity about the hazards; falsifying sci-entific studies; destroying the careersand reputations of scientists whodared to question the safety of theirproducts or methods; suing Americanfarmers for patent infringement anddestroying the lives of poor farmers inthe developing world who cannotafford their seeds.

It’s a strong indictment and it is allmeant to question the honesty andintegrity of a company that envisions atransgenic world and believes thatGMOs are safe. Not long into The WorldAccording to Monsanto you pretty muchhate the company and are extremelyskeptical of its scientific claims,endorsed by the Food and Drug Admin-istration (FDA), that genetically modi-fied organisms are “substantiallyequivalent” to non- GMOs and that theyare “Generally Recognized as Safe” or(GRAS). After all, Monsanto at first saidthat its cash-cow herbicide, Roundup,

was biodegradable andgood for the environment,only to be forced to reverseitself when its own studiesshowed that after 28 daysin the soil only two percenthad broken down.

The title of this film, TheWorld According to Monsanto,suggests the great powerthis monopoly has wield-ed in manipulating theFDA and implies thatMonsanto, which hasalready bought up dozensof seed companies, has asits ultimate goal nothingshort of dominating theentire food system. Butdespite its past politicalprowess, and its slick tele-vision commercials, Mon-santo, at least in certaincircles, is also a quite sin-ister company, and thisfilm only validates thatappraisal. Marie-MoniqueRobin’s film will leave you doubtingclaims of food safety and benevolence.After 108 minutes, Monsanto does notseem so powerful. The man behind thecurtain has been revealed. ■

Watch The World According to Mon-santo on Tuesday, March 12, 7 p.m., ParkSlope Food Coop, 782 Union St., 2nd floor.Refreshments will be served.



PHO

TO C

OU

RTES

Y O

F TH

E FI

LMM

AKE

RS

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

Plow-to-Plate Movie Series Presents: The World According to Monsanto

Windsor Terrace/ Kensington

Food Co-op

Community Meeting

“Getting the Co-op Started”

Wednesday, March 13th

7-8:30 p.m

Knights of Columbus Hal l

1511 - 10 th Avenue

• Fresh Food

• Good Choices

• Reasonable Prices

Can’t make the meeting but are interested?

Send an email and get on the growing list of your neighbors who want to start a neighborhood food coop

[email protected]

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM

By Carl Biers

Some Coop memberswould be dead if not for

the care at Long Island Col-lege Hospital. I’m one ofthem. In 1999, at the age of30, I spent nine days in thehospital after being struckwith a sudden unexpected ill-ness. I received excellent careas I passed through the ER,critical care and step-downunits. I still receive regularcare there, as do thousandsof other Brooklynites.

If LICH closes, others whorely on it will die. That’s theharsh reality. There is simplyno other substitute with thecapacity to serve Cobble Hill,Red Hook, Brooklyn Heights,Carroll Gardens, Park Slopeand other areas.

The hospital is open todayand its 250 beds are full. Itprovides care to ALL ofBrooklyn, not just its sur-rounding neighborhoods ofCobble Hill, Carroll Gardens,Red Hook, Gowanus, BoerumHill, Brooklyn Heights andDowntown Brooklyn.

Powerful real estate inter-ests have targeted the proper-ty, which has the misfortuneof sitting atop a bluff over-looking land slated for futurewaterfront development. Ifthey have their way, a hospitalroom where an elderly neigh-borhood resident receivescritical treatment for a braintumor will become part of a$2-million two-bedroomcondo because of its view ofthe waterfront.

LICH belongs to the

SUNY Downstate system.Like many other public insti-tutions, it suffers from a lackof public funding. SUNY saysthat LICH is losing moneyand its sale will bring thecash it needs to save theDownstate system. Butmany of us who have fol-lowed the battle closelybelieve there is strong evi-dence that SUNY has inten-tionally misled the public as

to LICH’s viability,setting it up to fail,and violating the law inthe process. LICH has failedto develop a plan to marketits services to the affluentcommunities closest to it. Itintentionally closed beds forwhich there is a demand andthen used the closed beds toargue that the hospital isunderutilized.

On February 20, a judgeissued a temporary restrain-ing order barring the hospitalfrom moving forward with itsplan to shut down.

Hospital workers, patients,the community and politiciansare joining together to keep

LICH alive and open. DanielSquadron, Tish James, BradLander, Stephen Levine, JoanMillman, Marty Markowitzand other elected leadershave all spoken out in sup-port of keeping the full-carehospital open. The New YorkState Nurses Association,1199 SEIU and New YorkCity Communities forChange have formed a coali-tion to rally support. Morethan 350 nurses, hospitalworkers, turned out to a

community meetingat Kane Street on

February 14.New York City

emergency roomswere already way

over capacity as aresult of the closures

of Coney Island Hospi-tal, Bellevue and NYU

Medical Center forced byHurricane Sandy. Under themost difficult conditions,LICH stepped up and provid-ed uninterrupted care to crit-ical patients displaced bythe storm.

Coop members who wantto get involved can contactMichelle Green at [email protected].

Plans are in the works tobring a resolution to theMarch General Membershipmeeting asking for the Coopto support the effort to saveLICH and Interfaith in Bed-ford Stuyvesant, which isunder a similar attack. If youwould like to help with thepresentation or have ques-tions about the campaign,you can also contact me [email protected]. ■



M E M B E R S U B M I S S I O N

Crossword Puzzle

Puzzle author: David Levinson Wilk. For answers, see page .

1 2 3 4 5 6 7 8 9 10 11 12 13

14 15 16

17 18 19

20 21 22 23

24 25 26 27

28 29 30

31 32 33 34 35 36 37

38 39 40 41 42

43 44 45

46 47 48 49 50 51

52 53 54 55 56 57

58 59 60

61 62 63 64 65

66 67 68

69 70 71

Across1. “Weekend Update” show, for short4. Apt rhyme with “aahs”8. ____ Pointe, Mich.14. Cattle call?15. Go bad16. S’pose17. Spongy cake made by a boxinglegend?19. Suzuki who said “I think there’ssexiness in infield hits”20. Chocolate substitute21. Rap’s Salt-N-____23. Take home24. Had more than a feeling25. Potato pancake meant as a cure forinsomnia?28. Palo ____, Calif.30. ____ scale31. CPR expert34. Unpaid sitter, perhaps36. Sits in a wine cellar38. Like the consumables in 17-, 25-, 52-and 63-Across43. Radiance44. Take it easy45. Agcy. with employees at over 450airports46. Costumes50. Synonym for “jeans” in Roget’sthesaurus52. Leafy green that’s reddish-brown?54. Unfirm58. Jackson 5 hit that bumped “Let It Be”from the #1 spot59. Speaker of Cooperstown60. Where Emirates Airlines is headquar-tered61. Comfortable with63. Dairy product that’s just been in thefridge?66. More gruesome67. “Dedicated to the ____ Love”68. One of two in every puzzle69. Follows70. Singer Amos71. Fool

Down1. Audible kiss2. Ryan with 5,714 strikeouts3. France’s longest river4. Blind guess5. Dartboard site6. Biblical refuge7. He says “I’m the Half-Blood Prince” in“Harry Potter and the Half-Blood Prince”8. Old name for the flu9. Automaker’s bane10. “Gee,” in Glasgow11. Like leotards12. Marathoner’s woe, perhaps13. Cybermemo18. Larry who was the N.L.’s Manager ofthe Year in 200122. “Yikes!”25. Double ____ Oreos26. Actress Anderson27. Gardner and others29. My ____, Vietnam31. Heart meas.32. People magazine’s first “Sexiest ManAlive”33. Clobberers35. No. on a business card37. Miguel’s Mrs.39. Bit of kindling40. Bratz product41. Swiss artist Paul42. Repeated cry in Buster Poindexter’s“Hot Hot Hot”47. Part of a living room set48. Problems in the field49. Word with run or jump51. Target of urban renewal52. Get a sense for53. Red wear for Speedy Gonzales55. Resort island near Majorca56. All U.S. presidents, to date57. Slender game fishes60. 552, on a cornerstone62. Island off India’s coast64. Notable 1969 bride65. “____ the ramparts ...”

Hearing Administration Committeeis seeking new members

The HAC performs administrative functions necessary to arrange andfacilitate disciplinary hearings, coordinating with the Coop’s

Disciplinary Committee and the Hearing Officers Committee.

Applicants should be detail-oriented, comfortable working by e-mail and telephone;

they should be Coop members for at least one year and have excellent attendance records.

Members of the HAC work on an as-needed basis, only when hearingsare required, and earn FTOP credit. Therefore these members must

maintain regular Coop shifts or be FTOP members in good standing.

The nature of this work requires that all members maintain strict confidentiality with respect to all matters on which they work.

We are seeking an applicant pool that reflects the diversity of the Coop membership at large.

Those interested should telephone Rachel Garber at 718-218-3925.

What Is That? How Do I Use It?

Ask Me QuestionsAbout Coop FoodsMonday, March 11, 12 to 2:45 p.m.Monday, March 18, 12 to 2:45 p.m.

You can join in any time during a question-and-answer session

on the shopping floor.

Look for tour leaders in produce aisle.

ILLU

STRA

TIO

N B

Y M

ICH

AEL

JAY

CO

HEN

The Fight to Save LICH

Puzzle author: David Levinson Wilk. For answers, see page 16.

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM



COOP HOURS

Office Hours:Monday through Thursday

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

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

Monday–Friday8:00 a.m. to 10:00* p.m.

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

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

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

Childcare Hours:Monday through Sunday

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

718-622-0560Web address:

www.foodcoop.com

Pyeng Threadgill—Ode to the Songstress—Pyeng’s vibrant,

caressing vocals and her band’s rolling rhythms envelope

listeners in the clouds and put them under a spell. The

Pyeng Threadgill/Songlines Project is based on the aborigi-

nal notion of locating place according to our ability to sing

and dance our way there. This music speaks to conditions of

the environment and the heart through improvisation,

storytelling and a collective groove. Pyeng has appeared at

the Montreal Jazz Festival, Joe’s Pub, Nublu and more.

Friday, Mar 15, 8:00 p.m.

Axel’s Axiom is a group of Brooklyn-based jazz musicians

with varying members. Led by German-born pianist Axel

Schwintzer, the band plays mostly original instrumental

music that stylistically ranges from samba-influenced

grooves to funk- and pop-oriented tunes, to swinging jazzy

themes and ballads. Traditional jazz standards are also part

of the repertoire. The styles cross over into one another to

create a blend that stays interesting for the casual as well as

the experienced listener.

www.ProspectConcerts.tumblr.com

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

Booking: Bev Grant, 718-788-3741

This Issue Prepared By:

Coordinating Editors: Stephanie GoldenErik Lewis

Editors (development): Dan JacobsonCarey Meyers

Reporters: Brian DentzTom Matthews Danielle Uchitelle

Art Director (development): Michelle Ishay

Illustrator: Michelle Ishay

Photographers: Ingsu Liu

Traffic Manager: Barbara Knight

Thumbnails: Saeri Yoo Park

Preproduction: Yan Kong

Photoshop: Bill Kontzias

Art Director (production): Lynn Cole-Walker

Desktop Publishing: Matthew LandfieldMidori NakamuraDiana Quick

Editor (production): Michal Hershkovitz

Puzzle Master: David Levinson Wilk

Final Proofreader: Nancy Rosenberg

Index: Len Neufeld

Advertising: Eric Bishop

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

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

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

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

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

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

Committee Reports: Maximum 1,000 words.

Editor-Writer Guidelines: Except for letters to the editor, whichare published without editing but are subject to the Gazette letterspolicy regarding length, anonymity, respect, and fairness, allsubmissions to the Linewaiters' Gazette will be reviewed and ifnecessary edited by the editor. In their review, editors are guidedby the Gazette's Fairness and Anonymity policies as well as stan-dard editorial practices of grammatical review, separation of factfrom opinion, attribution of factual statements, and rudimentaryfact checking. Writers are responsible for the factual content oftheir stories. Editors must make a reasonable effort to contactand communicate with writers regarding any proposed editorialchanges. Writers must make a reasonable effort to respond toand be available to editors to confer about their articles. If thereis no response after a reasonable effort to contact the writer, aneditor, at her or his discretion, may make editorial changes to asubmission 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 [email protected]. Receipt of yoursubmissions will be acknowledged on the deadline day.

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

Printed by: Tri-Star Offset, Maspeth, NY.

P L A S T I C S

RECY

LING

Monthly on the...Second Saturday

March 910:00 a.m.–2:00 p.m.

Third ThursdayMarch 21

7:00 p.m.–9:00 p.m.Last Sunday

March 3110:00 a.m.–2:00 p.m.

On 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 contain-ers, transparent only, labels ok

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

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

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

PLASTIC MUST BE COMPLETELY CLEAN & DRY

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

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

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM

Attend a GMand Receive Work Credit

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

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

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

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

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

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

workslot-credit program two times per calendar year.

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

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

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

for the entire meeting.

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

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

passed around during the meeting.

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

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

Park Slope Food CoopMission Statement

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



WELCOME!

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

Jon BreslinSiobhan BurkeMiranda BusheyElena CallahanCarla CelebiogluCuneyt CelebiogluAdam CherringtonAndrea CherringtonLiat CohenHolly CrissonBrandy Lane CypertAndrea Dal MonteVincent DiAngeloGenevieve DominguezAnn-Marie Driver

Cormac DriverKaren DunlapLisa FernandezMichelle FinnPeter FinnChrissy FiorentiniHannah FishmanMargaret GalvanMicah GibbensDavid GonsierMelissa GuerreroNasrene Haj-YeniaHannah HeinrichKimberly HertzMichelle Hinebrook

Kara HolmstromJames Jr. HuffmanDanila IvanovVeronica Jordan-SardiBrittany JoslinChiwoniso KaitanoAlexandra KamenetskaViviane KandoKevin KarpinskiAlex KendallWilliam KoppSeoungkug LeeWilliam LehmanAbigail LemberskyRebecca Lescure

Mark LiberfarbCaleb LinvilleMarika LitzSophie MaguireDerek MatusJohn McDermottKaitlin McDonaldRoland MikhailElaine MooreBenjamin MorrisonMarcela NaciffStephen NarlochEmma NeffAgnes Neiger60484 not in use see

Deborah OlartePhillip OlarteGeorge PhillipsDavid PriceHelene QuinnYonatan RabinoGity RazazKelly RobertsOlenka RojowskyYaribeth RosasRachel RyanMegumi SaruhashiKarl SchuberthMatthew SemlerBen Shababo

Summer ShapiroCatherine SkulanStephen SmithChristopher SpencerMaria SpencerAshley SpringerWilliam ThornberryLisa Tierney-KeoghCamille TokerudCharles VeprekCraig WebsterRachel WhitingTar-Shay WilliamsNicholas WuSadecia Yates

Yoon YiMing Yuen-SchatAnna Zanes

C O O P CA L E N D A RNew Member Orientations

Attending an Orientation is the first step towardCoop membership. Pre-registration is required forall of the three weekly New Member Orientations. To pre-register, visit foodcoop.com or contact theMembership Office. Visit in person or call 718-622-0560 during office hours.

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

The Coop on the Internetwww.foodcoop.com

The Coop on Cable TVInside the Park Slope Food CoopFRIDAYS 11 a.m. and 5 p.m. Channels: 56 (Time-Warner), 69 (CableVision), 84 (RCN), 44 (Verizon),and live streaming on the Web: www.bricartsmedia.org/community-media/bcat-tv-network.

General Meeting Info

TUE, MARCH 19GENERAL MEETING: 7:00 p.m.

TUE, APRIL 2AGENDA SUBMISSIONS: 8:00 p.m.

Submissions will be considered for the Apr 30

General Meeting.

Gazette Deadlines

LETTERS & VOLUNTARY ARTICLES:Mar 21 issue: 12:00 p.m., Mon, Mar 11

Apr 4 issue: 12:00 p.m., Mon, Mar 25

CLASSIFIED ADS DEADLINE:Mar 21 issue: 7:00 p.m., Wed, Mar 13

Apr 4 issue: 7:00 p.m., Wed, Mar 27

Our Governing Structure From our inception in 1973 to the present, the openmonthly General Meetings, to which all members areinvited, have been at the center of the Coop’s decision-making process. Since the Coop incorporated in 1977, wehave been legally required to have a Board of Directors.The Coop continued the tradition of General Meetings byrequiring the Board to have open meetings and to receivethe advice of the members at General Meetings. TheBoard of Directors, which is required to act legally andresponsibly, has approved almost every General Meetingdecision at the end of every General Meeting. Boardmembers are elected at the Annual Meeting in June.Copies of the Coop’s bylaws are available on the CoopWeb site, foodcoop.com, at the Coop Community Cornerand at every General Meeting.

Next Meeting: Tuesday, March 19, 7:00 p.m.The General Meeting is held on the last Tuesday of eachmonth.

Location MS 51, 350 Fifth Ave., between Fourth and Fifth Sts.Enter on Fourth St. cul-de-sac. Fourth St. entrance ishandicap-accessible.

How to Place an Item on the AgendaIf you have something you’d like discussed at a GeneralMeeting, please complete a submission form for theAgenda Committee. Forms are available on the Coop Website, foodcoop.com, in the rack near the Coop CommunityCorner bulletin board and at General Meetings. Instructionsand helpful information on how to submit an item appearon the submission form. The Agenda Committee meets onthe first Tuesday of each month to plan the agenda for theGM held on the last Tuesday of the month. If you have aquestion, please call Ann Herpel at the Coop.

Meeting FormatWarm Up (7:00 p.m.) • Meet the Coordinators • 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 on theCoop Web site, foodcoop.com, the Coop CommunityCorner and may also appear elsewhere in this issue.Wrap Up (9:30-9:45) (unless there is a vote to extendthe meeting) • Board of Directors’ vote • Meeting evalua-tion • Announcements, etc.

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

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM



Food Class: Super Fresh Spring Cleaning with Raw Foods

There will be a demo and discussion showcasing raw food withan emphasis on cleansing. Chef Kristen Johnson is a certifiedraw chef and holistic health coach. She received her raw-foodcertification at Living Light Culinary Institute. Kristen’s health-

coach training came from the Institute for Integrative Nutrition. As a health coach, shehelps people create a personalized “road map to health” that suits their unique body,lifestyle, preferences and goals. Menu includes: good morning antioxidant smoothie;fresh almond milk/plain and chocolate; vanilla-chia pudding; caesar salad with a sun-flower-seed, miso and celery dressing; raw black-forest cherry brownies.Materials fee: $4. Food classes are coordinated by Coop member Susan Baldassano.

Wordsprouts: Group Reading: Stories from the City & Beyond

Michele Carlo has lived in four of the five boroughs of NYC andremembers when a slice of pizza cost fifty cents. She is theauthor of the memoir Fish Out of Agua: My Life on Neither Sideof the (Subway) Tracks (Citadel 2010) and has contributed to

Mr. Beller’s Lost & Found: Stories From New York, SMITH magazine’s Next DoorNeighbor and F***ed In Park Slope, among others. Michele has told stories almosteverywhere a person can tell stories in (and away from) NYC, including the MOTH’sGrandSlams and Mainstage. Steve Monroe is a playwright and member of The ActorsStudio Playwrights Unit. His plays have been performed in New York, Los Angeles andvarious stops in between. His recently completed novel, The Summer Before the Storm,is with an agent searching for a publisher. His recently completed screenplay, TheHollywood Sign, is simply searching. Suzan Sherman’s short stories have appeared inAmerican Short Fiction, BOMB, The Mississippi Review, and the anthology Lost Tribe:Jewish Writers on the Edge (HarperCollins) among others, and has received grants for herfiction from the New York Foundation for the Arts and the Jerome Foundation. She’sbeen awarded residencies from Ledig House, the Edward Albee Foundation, and theUcross Foundation, among others, and is just completing her first novel, Pearl O’Shea,which takes place in New York City and Nebraska in 1873.To book a Wordsprouts, contact Paula Bernstein, [email protected].

Coop Kids’ Variety ShowTypes of acts include: piano, singing, guitar, drums, cello, hip-hop, tap,

trumpet, a skit, flute, magic tricks, modern dance, and rock ’n roll.Performers in alphabetical order: Meaghan Accarino, Nadia and SabineBenjamin, Lochlan Brooks, Vaughn Burgess, Tazha Chen, Cloe Amelia

Dean, Ikhari Hinds, Skye James, Ruby Kahn, Mazal and Raven Karlick,Mikayla and Lukas Kennedy, William Lach, Lola and Roman Lafia, Zev Lane,

Vaishali Lerner, Naomi Levy, Manuela Mares, Haley McAlpin, Luc and Leila Mieville,Ella Moriber, Jonah Murphy, Jordan Nass-deMause, Ellie Pike, Julian Raheb, LaraSaddique, Zoe Sloan, Eric and Margareta Stern, Lola and Emil Verhulst, Clementineand Graham Vonnegut, and Mia Weiss.Event takes place at Old First Church, Carroll St. & Seventh Ave. Admission: $10 adults;$5 kids 12-18; free kids under 12. Refreshments for sale.

Qi Gong to Protect the Joints and Bones

Get in touch with your inner dragon at this fun and relaxing Qi Gong workshop. We willpractice stretches that benefit the whole musculo-skeletal system and learn a simplemassage to reduce pain in the limbs. No experience necessary. Ann Reibel-Coyne is aNYS-licensed acupuncturist and a Coop member. She is currently teaching Qi Gong atShambhala Yoga & Dance in Prospect Heights.

Safe Food Committee Film Night:World According to MonsantoMonsanto is the world leader in genetically modified organ-isms (GMOs), as well as one of the most controversial corpora-tions in industrial history. This century-old empire has createdsome of the most toxic products ever sold, including polychlo-rinated biphenyls (PCBs) and the herbicide Agent Orange.

Based on a painstaking investigation, The World According to Monsanto puts togetherthe pieces of the company’s history, calling on hitherto unpublished documents andnumerous first-hand accounts. Today, Monsanto likes to style itself as a “life sciences”company. The leader in genetically modified seeds, engineered to resist its herbicideRoundup, claims it wants to solve world hunger while protecting the environment. Inthe light of its troubling past, can we really believe these noble intentions?

Axel’s Axiom, Pyeng ThreadgillAxel’s Axiom is a group of Brooklyn-based jazz musicians with varyingmembers. Led by German-born pianistAxel Schwintzer, the band plays mostly

original instrumental music that stylistically ranges from samba-influenced grooves to funk- and pop-oriented tunes, to swingingjazzy themes and ballads. Traditional jazz standards are also partof the repertoire. The styles cross over into one another to createa blend that stays interesting for the casual as well as the expe-rienced listener. Pyeng Threadgill—Ode to the Songstress—Pyeng’s vibrant, caressing vocals and her band’s rolling rhythmsenvelope listeners in the clouds and put them under a spell. ThePyeng Threadgill/Songlines Project is based on the aboriginalnotion of locating place according to our ability to sing anddance our way there. This music speaks to conditions of the environment and the heartthrough improvisation, storytelling and a collective groove. Pyeng has appeared at theMontreal Jazz Festival, Joe’s Pub, Nublu and more.Concert takes place at the Brooklyn Society for Ethical Culture, 53 Prospect Park West(at 2nd St.), $10, doors open at 7:45. Prospect Concerts is a monthly musicalfundraising partnership of the Coop and the Brooklyn Society for Ethical Culture. To book a Prospect Concert event, contact Bev Grant, 718-788-3741.

Intro to Infant MassageIf you’re a parent with a newborn to year-old infant, here’s a perfect way to spend anhour that will benefit you and your child for a lifetime. Infant massages are a provenmethod for parents to bond with and contribute to the health and happiness of theirnewborn or infant child. Learn to speak infant, express through touch, soothe and calmthe baby and give the loving, nurturing attention that accelerates neural and tactiledevelopment. Coop member Deirdre Lovell is a licensed massage therapist and mas-sage therapy instructor, former performing artist and mother.

Creating Health with the Foods of the Seasons

Following the ancient wisdom that Spring offers us a new beginning—a renewal of ourcreative energy, strength, and vitality, along with flexibility (like wood) we can ensureour smooth transition from the dormant Winter months toward an active and productiveyear by nourishing with Spring’s signature foods and adapting our food preparations andcooking styles and techniques. This class will inform and demonstrate the importanceof making these choices and special emphasis will be given to foods available at theCoop for Spring—the Wood Element. Sample recipes will be provided. Coop memberDan Becker is a dietary health counselor and holistic chef.

mar 7thu 7:30 pm

Susan Baldassano, Coordinator

mar 8fri 7 pm

mar 9sat 7 pm

mar 10sun 12 pm

mar 12tue 7 pm

mar 15fri 8 pm

mar 16sat 2 pm

mar 17sun 7 pm

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

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

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM



PSFC MAR General MeetingItems will be taken up in the order given. Times in parenthesesare suggestions. More information on each item may be avail-able on the entrance table at the meeting. We ask members toplease read the materials available between 7 and 7:15 p.m.

Meeting location: MS 51, 350 Fifth Ave., between Fourth and Fifth Sts. Enter on Fourth St. cul-de-sac. Fourth St. entrance is handicap-accessible.I. Member Arrival and Meeting Warm-UpII. Open ForumIII. Coordinator and Committee ReportsIV. Meeting AgendaItem #1: Presentation of Candidates for the Board of Directors (30 min)Discussion: Presentation by candidates for the Board of Directors followed by questionsfor the candidates. —submitted by the General Coordinators

Item #2: Annual Disciplinary Committee Election (30 min)Election: Three current committee members will stand for re-election.

—submitted by the Disciplinary Committee

Item #3: Resolution to Support/Join Campaign to Keep LICH and Interfaith Open (30 min)Discussion: PSFC shall oppose the closing of LICH and Interfaith by sending letters topublic officials and hanging posters of Save LICH campaign. —submitted by Carl BiersV. Board of Directors MeetingVI. Wrap-Up. Includes member sign-in for workslot credit.For information on how to place an item on the Agenda, please see the center pages ofthe Linewaiters’ Gazette. The Agenda Committee minutes and the status of pendingagenda items are available in the Coop office.

Autism: Helpful Hints to HealAn opportunity to ask experienced professionals questions about your child or student who ison the autism spectrum. Jennifer Richman will share ways to help nonverbal children speak,explain sensory integration, and demonstrate how meaningful activity and social skills model-ing can help your child be more successful in life. Rebecca will share her knowledge as anutritional consultant who has reversed numerous ailments through nutrition. JenniferRichman, OTR/L, is a senior occupational therapist at New York State Psychiatric Instituteand has 12 years experience servicing children with disabilities including autism.

Healthy ThyroidLearn how to heal your own thyroid and free yourself of weight gains, depression, indi-gestion, hair loss and possibly medication. Some topics of the talk: food that sabotagesand food that heals the thyroid; how water impacts the thyroid; vitamins and mineralsthat matter; emotions, stress and the thyroid; how to pick a good endocrinologist andwhat to ask him/her; how to interpret thyroid blood test results. Magdalena cured her-self from years of Hashimoto’s Disease, which is an auto-immune disease causinghypothyroid. She was told it was incurable. Today she teaches how to self-heal withfood, supplements, water and stress management.

What the Tooth Fairy Never Knew!

This workshop on nutritional, homeopathic, preventive dentistry is geared forthose who want to take responsibility for improving or maintaining their dentalhealth; and, to learn about the connection between dental problems and systemic

diseases. You will be taught how to analyze oftentimes undiagnosed etiologies ofdental diseases, TM joint problems, headaches and loosening teeth. Dental con-troversies like mercury fillings, root canals and placing nickel on your children’steeth will be included in this symposium. Dr. Stephen R. Goldberg DDS, is aNationally Certified Clinical Nutritionist (CCN), Acupuncturist and OralMyofunctional (Swallowing) Therapist.

Effective Tools for Rapid Personal Transformation

Are you able to love yourself and others? Do you feel like any part of you is not alive?Are you surrounded by people and feel lonely still? Marija Santo-Sarnyai is a CertifiedNaturopath specializing in Nutrition and Herbology and a Geotran practitioner andteacher for more than 10 years. Geotran is a numerical, digital, geometric languagethat clears past negative experiences and integrates future goals that clients set them-selves. The Gems of Excellence is one of the programs of Geotran that will help you bein choice. Is the life you’re living now, in all aspects, what you choose for yourself? Ifnot, attend this workshop and take a look at the solution.

New Paradigm Multidimensional Transform

Discuss the energy of Shamballa, build vortexes, do clearing meditation, andreceive activations calling on the Ascended Masters and Archangels for their healinglove and light. Join Esme Carino for two hours to introduce New ParadigmMultidimensional Transformation. Esme is a New Paradigm MDT practitioner, anAngel Therapist and a Coop member.

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

Item for the General Meeting” and fill out the General Meeting Agenda Item SubmissionForm, both available from the Membership Office or at foodcoop.com. The next General Meeting will be held on Tuesday, April 30, 7 p.m., at MS 51, 350 Fifth Ave.,between Fourth and Fifth Sts.

Food Class: Cherry Blossom–Inspired Dishes

It is big news when cherry blossoms bloom in southern Japanin March. From late March to early April, Japan is covered inpink blossoms. Lots of people throw parties under the cherryblossoms in the parks into the wee hours of the night. They cel-

ebrate with bento boxes and sake. Tonight, chef Hideyo Yamada will teach you how tomake cherry blossom–inspired dishes in vegan- and gluten-free style. Hideyo is a chefinstructor at the Natural Gourmet Institute, private chef and health counselor, special-izing in pastry, sushi and Japanese food. She is a certified Holistic Health Counselorand graduate of the Institute of Integrative Nutrition and the Natural Gourmet Institute.Menu includes: pink terrine with red cabbage and grapefruit; cherry-blossom potatosalad; asparagus buckwheat risotto; rhubarb sorbet.ASL interpreter may be available upon advance request. Please contact Ginger Jung inthe Membership Office by March 21 to make a request.Materials fee: $4. Food classes are coordinated by Coop member Susan Baldassano.

mar 23sat 12 pm

mar 24sun 7 pm

mar 30sat 12 pm

mar 30sat 3 pm

mar 31sun 12 pm

apr 2tue 8 pm

apr 4thu 7:30 pm

Susan Baldassano, Coordinator

mar 19tue 7 pm

Film Night: My Brooklyn

Having Trouble Getting Pregnant?

Relieving Chronic Pain

Safe Food Committee Film Night

Wordsprouts

Prospect Concerts

apr 5

apr 6

apr 7

apr 9

apr 12

apr 19

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM



JOURNALISTICSLOPPINESS

TO THE GAZETTE:Reading the article by Taigi Smith,

“Leaving the Coop! Why Folks Fly theCoop” [Linewaiters’ Gazette, February 21,2013] I was simply astounded. Neverbefore have I seen such journalisticsloppiness in the service of maligningour Coop. And given the usual poortreatment of the Coop by the Timesand other media, that’s saying some-thing. Does the wider world reallyneed help in bashing the businessthat we all own and operate together?Is this really consistent with the mis-sion of the editorial staff at theGazette?

A quick search of the comments onYelp.com revealed that Aaron T.(referred to in the article as Aaron Tay-lor-Waldman) wrote his comment inlate 2007—more than five years agoand in a time before we took debitcards. He refers to an “elaborate three-checkouts process” in his Yelp reviewthat found itself copied-and-pastedinto the article. I’m not sure if Ms.Smith or any of the editors havenoticed, but in the last 5+ years we’vebeen taking debit cards, greatly sim-plifying the checkout process. Whatare we to do with the news that in 2013Mr. Taylor-Waldman, now a resident ofNorthampton, MA, was unhappy withthe state of our Coop in 2007?

The reporter is trolling the com-ment section of Yelp and regurgitat-ing the worst of it into the Gazette. Thisis not journalism and more impor-tantly it is not constructive criticismabout how to make our Coop better.There’s no time machine that will take

us back to early 2007 and put in adebit card system for poor Aaron. Theonly good that can come out of thisarticle is a reaffirmation from the writ-ers and editors of the Gazette that theyexist for the benefit of the Coop andits members—not as a voice to themanifold mudslingers. This memberinsists on it.

Sincerely,Martín Beauchamp

IN DEFENSE OF THE COOP

TO THE GAZETTE:As I was reading the article about

“Leaving the Coop! Why Folks Fly theCoop” [Linewaiters’ Gazette, February 21,2013] (while in line), I was struck tosee yet again the common refrain of“guilt-laden finger wagging” beingused while describing the PSFC. I sup-pose it certainly must happen, but inseven years of shopping at the PSFC Ihave never had it happen to me, norhave I witnessed it. I go to the Coop, Ishop for my groceries, I get in line, Ipay, someone highlights my receipt,and I leave! Sometimes the Coop iscrowded, and people seem to negoti-ate it well enough. This is New YorkCity, aren’t people used to crowdedplaces? Maybe I have some sort ofsunny aura (I don’t), but I see a lotmore people sort of laughing it off(“it’s the Coop,” accompanied byshoulder shrug) than I see angrilytrudging about the store.

I’m sure I may be opening myself upto a barrage of dissenting opinions,which is just fine, but I just don’t seewhat is so terrible about shopping atthe Coop. It’s a place where I buy mygroceries, that in my experience seems

to have friendly and reasonable peoplein the same proportions as anywhereelse in this city, if not more.

Elias Kirtz

HARD TO BE PATIENT

DEAR COORDINATORS &FELLOW COOPERS,

I always use Eastern limo service[see “Car 84, Where Are You?” Linewait-ers’ Gazette, January 24, 2013]. I try to bepolite but quite often someone takesthe limo I ordered. Dispatchers seemnever to give drivers full instructions,just the pickup address. I never screamand yell at anyone. I just order anothercar. I’ll be 80 on 7/3/13. I can’t movequickly and it is hard to be patient.

Gaye Leslie

PLASTIC BAGS

DEAR MEMBERS:Raffaele D’Onofrio’s letter in a pre-

vious Gazette [February 7, 2013]described a situation in which plastic

produce bags were needed for anunexpected purchase. But this dilem-ma has a pretty simple solution. Nei-ther plastic produce bags norreusable shopping bags take up anyroom in a backpack or jacket pocket.Keep one there!

Brent Kramer

BOYCOTTS SHOULDREQUIRE A SUPER-MAJORITY

DEAR COOP MEMBERS,Recently, Coop membership has

uncovered a flaw that no one couldhave predicted would hurt all of us. It’sour boycott policy, and it needs fixing.Presently, the policy requires a 51% -49% vote to enact a boycott, but this isonly by default because it contains nohard numbers. Defining it is importantbecause boycotts at the Coop are nolonger about addressing injustice else-where. Extremists have ruined thatideal for everyone. Our boycott policy isnow about the injustice it has createdright here at home. 49% could feel

We welcome letters from members. Submissiondeadlines appear in the Coop Calendar. All let-ters will be printed if they conform to the pub-lished guidelines. We will not knowingly publisharticles which are racist, sexist or otherwise dis-criminatory

The maximum length for letters is 500words. Letters must include your name andphone number and be typed or very legiblyhandwritten. Editors will reject letters that areillegible or too long.

You may submit on paper, typed or very legi-bly handwritten, or via email to [email protected] or on disk.

AnonymityUnattributed letters will not be published

unless the Gazette knows the identity of thewriter, and therefore must be signed when sub-mitted (giving phone number). Such letters willbe published only where a reason is given to theeditor as to why public identification of thewriter would impose an unfair burden of embar-rassment or difficulty. Such letters must relateto Coop issues and avoid any non-constructive,non-cooperative language.

FairnessIn order to provide fair, comprehensive, fac-

tual coverage:1. The Gazette will not publish hearsay—that

is, allegations not based on the author's first-hand observation.

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

3. Copies of submissions that make substan-tive accusations against specific individuals willbe given to those persons to enable them towrite a response, and both submissions andresponse will be published simultaneously. Thismeans that the original submission may notappear until the issue after the one for which itwas submitted.

The above applies to both articles and letters.The only exceptions will be articles by Gazettereporters which will be required to include theresponse within the article itself.

RespectLetters must not be personally derogatory or

insulting, even when strongly criticizing an indi-vidual member's actions. Letter writers mustrefer to other people with respect, refrain fromcalling someone by a nickname that the personnever uses himself or herself, and refrain fromcomparing other people to odious figures likeHitler or Idi Amin.

LETTERS POLICY

Are you a novelist, poet, playwright,

songwriter, essayist, journalist, or blogger?

Are you looking for a forum where you can

promote your work or get feedback?

Do you want to moderate a panel or

teach a writers’ workshop?

Do you want to meet fellow Coop writers?

Wordsprouts, the Park Slope Food Coop’s reading series,is looking for writers who are members of the Coop.

Even if you’re not ready to commit to an upcoming event,drop us a line and let us know you’re out there!

E-mail [email protected].

If you are interested in the history of the Coop or in when and how particular subjects have been

discussed in the Gazette...

Send an e-mail to Len Neufeld, Gazette indexer, [email protected], to request PDF files of

either or both of the following indexes:

◆ An alphabetized list of the titles of all articles published in theGazette from 1995 to the present, with issue dates.

◆ An alphabetized list of all subjects (including people’s names) discussed in Gazette articles from 1995–99 and 2001 to the present,

with article titles, issue dates, and page numbers (subjects for the year 2000 are being added).

Many of the Gazette issues referenced in these indexes are available as PDFs on the Coop’s website.

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM



Can you make professional-quality

presentations with PowerPoint that are

engaging, fun, and visually appealing?

Will you work closely with a Food Coop

staff member and commit to

agreed-upon deadlines?

and let the fun begin!

BDS TOPICS:

CULTURAL ANDACADEMIC BOYCOTT OFISRAEL: SOME 2012VICTORIES, PART III

COOP MEMBERS:In 2012, musicians, singers,

dancers, writers, actors and acade-mics participated in the boycott ofIsrael. They turned down invitationsand cancelled engagements both inIsrael and other countries (many atthe last moment) when events weresponsored or financed by Israel orhad participants from Israel. Thesedecisions were taken to support thecultural and academic boycottaimed at putting pressure on Israelto change its ongoing human rightsviolations of Palestinians.

Worldwide activists tirelesslycampaigned to educate and elicitsupport for the “Palestinian Cam-paign for the Academic and CulturalBoycott of Israel” (www.pacbi.org).PACBI was launched in 2004 callingfor international support for the boy-cott of Israel’s academic and culturalinstitutions receiving governmentfunding. Its goals: (l) ending Israelioccupation; (2) equality for Palestin-ian citizens of Israel; (3) rights ofPalestinian refugees stipulated inUN Resolution 194.

Noteworthy: Israel’s former For-eign Ministry director: Alon Lielsupports cultural boycott “because

of Israeli complacency about theoccupation.”

Some boycott victories: Musi-cians: Stevie Wonder boycottedfundraiser, Los Angeles: Friends ofthe IDF (Israeli Army); RogersWaters, founder of Pink Floyd,spoke at U.N. supporting BDS, (rep-resenting Russell Tribunal onPalestine); Tuneyards (U.S.-basedband); The Pains of Being Pure atHeart (N.Y. Indie band); Cat Power(rock); Cassandra Wilson (jazzvocalist); Dervish (Irish band); Zdobsi Zdub (punk rock, Moldavia); eZa-kir Hussain (tabla, India); LennyKravitz (American singer-song-writer); The Cardigans (Swedishrock band); Nino Katamadze (Geor-gian jazz singer); Sizzla Kalonji (reg-gae); Baba Zula (Turkish band);Portico Quartet (London-based jazzgroup); Andreas Oberg (Swedishguitarist); Naoko Yoshino, ParkStickney, plus ten harp players;Ross Daly, Giorgos Xylouris, Gior-gos Manolakis, Kelly Thoma(Jerusalem Oud Festival); Carl Craig(Detroit); Mashrou’ Leila (Lebaneseband); Hip Hop duo Rebel Diaz,artist Narcenio Hall and Cairo-based art collective Mosireen; LenaChamamyan (Syrian singer); MCMalikah (Lebanon); Pops Mohamed(Cape Town World Music Festival);Qatar cancelled Music and Dia-logue Festival.

Actors/Film: Woody Allen declinedshooting film in Israel; Bruce Willis,Jean Claude Van Damme; Lebanesefilmmakers; Palestinian film directors

withdrew from 24th Jerusalem, filmproject; British theater director, PeterBrook and Bouffes du Nord, 10 inter-national actors boycotted CameriTheatre (plays in settlements).

Dancers: Mediterranean DelightInternational Bellydance Festival(Morocco, cancelled); Palestiniandance troupe Juthor boycotted inSwitzerland.

Writers: Alice Walker declinedIsraeli edition of Color Purple; HuzamaHabayeb, Palestinian novelist, plustwelve others withdrew from a shortstory project once Israeli authorsincluded, University of Texas, projectcancelled); Vikas Swarup, author ofSlumdog Millionaire (India).

Academics: Professor KatherineFanke (Columbia University);Jacques Ranciere (French Philoso-pher); University of Connecticut: 4/5speakers withdrew from UNESCOconference honoring Israeli Presi-dent Shimon Peres; Teachers’ Unionof Ireland supports BDS; AmericanStudies Association annual confer-ence: academic boycott effort sup-ported by 150 scholars; U.S.scholars’ delegation called for acad-emic and cultural boycott of Israel;University of Witwatersrand (SouthAfrica) Student RepresentativeCouncil: supports academic and cul-tural boycotts.

Sources: www.pacbi.org, DPAI(UK., Australia, Ireland, USA).

Mary BuchwaldBrooklyn For Peace

PSFC members for BDSwww.psfcbds.wordpress.com

alienated from what they own, forced toprotest something they don’t want toprotest or at least not boycott. Thispotential oppression by the bare major-ity continues to frighten me as it has foryears. I’m frightened by the sight ofsome members attempting to hijack theCoop into a geopolitical battle, lashingtheir hopes to this boycott policy as ifit’s our mainmast. Quite the contrary,significant decisions are steered by ourInternational Cooperative AllianceStatement of Cooperative Identity Prin-ciples. By comparison, the far subordi-nate boycott policy reads likedecorative language on the railing, anafterthought. Still, it needs simple clari-fication now, not in hindsight after fur-ther damage is done.

Please support the call to enactboycott guidelines that don’t encour-age partition, but support the Coop’sICACSI First Principle of Cooperation:don’t discriminate against politicalviews. We call for a minimum 80% -20% vote to enact a boycott, decidedon by membership at a GM or in a ref-erendum. 80% is a supermajority, andsupermajorities are most definitely apart of democracy. They are plentifulin government procedure, exist in ourCoop by-laws, and 80% encouragesspace for debate while discouragingthe only political climate in whichparticular agendas can thrive: one ofdivision. Under 80%, free speechremains encouraged and protected foreveryone because they don’t fear theconversation smothered by screamingand shopworn accusations of racism.

Some counter: but can’t 21% blockthe will of the Coop? We say if youwant to steer this cooperative grocerystore in a radical political direction byinvoking some minor guideline, you’dbetter convince a supermajority.You’d better understand more thanwhat people outside your single-issuecircle think. Achieving an 80/20 ratiotakes real compassion, real heart, andreal understanding of those of us whowork around you. Anything less is irre-sponsible to our cooperative spiritand bylaws, and to the members wholabor to keep the place running.

To support us, please write [email protected]. It’stime to change the conversation. Finally.

Some bind everything they believeabout the Coop to this boycott policyas if it’s the ski-rack over the drivingengine of our governance. But quite thecontrary, significant decisions are dri-ven by our International CooperativeAlliance Statement of CooperativeIdentity Principles. By comparison, thefar subordinate boycott policy is anafterthought. Our policy needs simpleclarification now, not afterwards whenour furniture is bouncing down thehighway, tied to the hubcaps.

Jesse Rosenfeld

PARK RITUAL Each morning an hour or two after dawnAll breeds of dogs will cover the lawnOf Prospect Park along with their owners(Who may be marrieds, singles or loners),Consultants and freelancers whoLive and toil in the Park Slope stew.The humans sip from coffee cupsExchanging tales of downs and ups

In their multifarious endeavors,Eliciting “wows” and “damns” and

“whatevers”As their companion dogs—unleashed,Some frenetic, some hashished—Enjoy the freedom of the meadow,The opportunity to let go.For dogs and owners, a safety catch—Call it the daily canine klatch.

Leon Freilich

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM



Deena HaysI am writing to ask you to electme to the Park Slope Food CoopBoard of Directors. I am a long-standing member of the Parkslope Food Coop and havelearned much listening to othermembers, observing work andshopping at the Coop and doinga work shift as I expect all mem-bers have. I ask for your vote

because I have spent my life developing myself suchto handle my life as a business. In my judgementwhat is needed for the Board of Director position is

to interact with those in attendance at the meetingsuch the membership is able to draw the appropriateconclusions for themselves as to if it is wise to offerspecific advice for acceptance.

Should the membership choose to offer the advicemuch to the silent objection of the Board of Director,in knowing myself and the Coop, could I comment orask a question to create an awareness that wouldhave not otherwise occurred? Could I create a recog-nition of what is unknown, unconsidered, or over-looked such a more wise course could beconsidered?

It is my hope to talk with the membership anddesign with them what is considered to be the plat-form needed to make the Coop what the membership

needs it to be. I currently have a petition to the Unit-ed States Congress at http://deena-kristihaysworks-foryou.webs.com/. Select the more option thenpetition to Congress. It is my hope all members ofthe PSFC will support the petition, sign it at theMarch 19, 2013 meeting, and make use of the semi-nars listed on the need-petition results page. Weneed the Park Slope Food Coop to meet our needs. Ineed to know what my platform should be to meetyour needs. It is my hope through interacting withthe membership at the meeting March 19, 2013together we will determine how to decide what myplatform should be.

Thank you for your consideration and I hope toreceive your vote! ■

Candidates for Board of Directors of the Park Slope Food Coop, Inc.Two, three-year terms on the Board are open. To vote you may use a proxy or attend the Food Coop Annual Meeting on June 25, 2013.

Every member will receive a proxy package in the mail in late May. You will have the opportunity to meet the candidates at the March 19 GM and also at the June 25 Annual Meeting. Candidate Statements (unedited and presented in alphabetical order):

Zoey LaskarisAt the ripe old age of five I madethe conscious decision to jointhe Food Coop. I worked thechildcare shift, responsibly eat-ing bagels and awaiting thearrival of my mother who alsohappened to be working shifts. Iam approaching 28 years oldand I haven’t strayed far, Ibecame the co-squad leader of

my receiving shift three years ago and I still enjoyeating bagels. With the following statement I seekyour vote in the upcoming election as a candidate toserve on the Board of Directors.

The late Barry Commoner, a pioneer of environ-mentalism and my close mentor, taught me torespect voices of dissent, and when necessary, toembody them. General Meetings are a platformwhere a vast variety of opinions are expressed. AsBoard member I will deeply consider the value in allof them before routinely honoring the voice of themajority.

After earning an MPH in Environmental and Occu-

pational Health, I began to work as the director of athree-year study monitoring the cardiovascularhealth effects among World Trade Center responders.In conducting this job, I am foremost responsible forthe ethical treatment of 6,000 individuals. Beyondthis, the maintenance and statistical analysis of aflux of sensitive data and ensuring that we are incompliance with the guidelines of our fiscal plan restin my hands. I have had to practice a keen sense offoresight, organization, and decision-making whencarrying out this position. I will apply this knowledgeif given the opportunity to serve on the board.

My personal life reflects my dedication to the val-ues of the Coop. As an avid bicyclist, commuting 30miles a day year round, to and from my office inQueens, and as someone who loves to cook andbake, I too cherish the availability and taste of excel-lent food. Beyond the Coop, I support local farmersthat use organic growing practices as a worker andcurrently a friendly helping hand at the Grand Armyfarmer’s market. Engaging in communities beyondthe Coop with socially and environmentally con-scious behaviors not only spreads the ideals that theCoop works hard to maintain, but it can show youthat my dedication to those ideals goes far beyond

purchasing good food.The Coop’s growing faction of young members

need a representative who is closely connected withtheir ideas and who can carry on the torch. If you area new Coop member who is excited to be part of theCoop, but feels a lack of respect on account of your“new member” status—I will stand for you. TheCoop’s large constituency of old-timers who haveearned a place of seniority by participating in thedevelopment of the Coop from its roots needs some-one to sit on the Board with an innate understandingof its foundation—I will stand for you. I have grownup with the Coop, I am young, I have practice in mak-ing responsible decisions, and I have ideas of whatthe Coop does well and how it can improve. Tired ofadvocating for the Coop and aiding people in under-standing the Coop’s rules at dinner parties, I ammoved to seek a formal position as a Board memberin order to help guide the resolutions that will formthe Coop’s future. My candidacy is endorsed by theGeneral Coordinators and I have received encourage-ment to run from members of the Coop's community.I would greatly appreciate your support in grantingme the opportunity to serve with the other membersalready on the Coop’s Board. Thank you. ■

Sara MatthewsIn 1992 I was having dinner withfriends in Park Slope, and Ithought the mixed nuts theywere serving were delicious,among other things. Theyexplained that the nuts hadcome from the Food Coop, andshortly thereafter, my husbandand I became members.

I had no idea what a wonder-ful community I was joining. I originally worked FTOPon the Receiving Committee’s early morning shift,lugging boxes of vegetables around in the basementwith Denney and some of the other great ReceivingCoordinators.

Later, around 2000, I worked as one of the design-ers on the Renovation Committee, when we doubledthe size of the Coop with a $1.5-million renovationthat transformed the physical space, and allowed usto more than double our membership. Working onthis project taught me many valuable lessons—about the Coop’s needs and goals, about idea gener-

ation and conflict resolution in a group setting, andabout how much work it really takes to make such anambitious dream come true.

Once the renovation was complete, I looked for anew work slot. I was fortunate to join the Sign Com-mittee, where I have served as Co-Chair for a numberof years. Our group of graphic designers is working toreduce visual chaos in the Coop, by upgrading thesigns and communications all around the Coop.Once again, the projects require a deep understand-ing of how the Coop works, and how to improve itsfunctionality given the needs of its members and thestructure of its organization.

During these two decades at the Coop, I have learnedabout the physical spaces we inhabit, the goods we sell,and the ins and outs of how the Coop operates on adaily basis. I have also had the opportunity to get toknow many of the Coordinators. I respect their work andour incredible Coop that they have helped to guide intoalmost 40 years of successful existence.

I believe in the mission of the Coop, where weshare responsibilities and cooperate with each otherto achieve our goal of providing members withwholesome, healthy food for their families.

I believe that the members’ opinions as voted atthe General Meeting are paramount. However, if ithappened that decisions made by the General Meet-ing were illegal or irresponsible, I would not be infavor of ratifying them.

I am originally from Atlanta, Georgia, where Iearned a Bachelor of Science in Architecture fromGeorgia Tech. For over 20 years I have worked as awine photographer, traveling to wine regions all overthe world. I have had seven books of my photographypublished, and have done a number of solo exhibi-tions of my work, most recently in Mendoza, Argenti-na. People I meet on my travels often ask me where inthe world I would most like to live, since I have beenfortunate enough to see so much of it. I can answerhonestly in one word: Brooklyn. I love my neighbor-hood, my borough and my city, and the Food Coop isone of the big reasons why.

I hope you will consider voting for me to become aMember of the Board of Directors of the Park SlopeFood Coop. I have been endorsed by the GeneralCoordinators and would be honored to serve on theBoard as your representative. ■

C O N T I N U E D O N P A G E 1 6

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM


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

To Submit Classified or Display Ads:

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

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

BED & BREAKFASTTHE HOUSE ON 3rd ST. B&B—

serving the Slope for over 20 yrs.

Parlor floor-thru apt. sleeps 5 in

comfort & privacy, queen bed,

bath, double living room, kitch-

enette, outdoor deck. Visit our

website at houseon3st.com. Click

our FB link or call Jane at 718-788-

7171. Ask about bargins for last

minute bookings. Let us host you!

MERCHANDISE NONCOMMERCIAL

FULL SPECTRUM LIGHT BOX for

Depression and Seasonal Affective

Disorder. Encased in beautiful

wood frame. Output 10,000 Lux.

24.25” X 13” high X 4.5” deep.

Good condition. Park Slope near

Coop. 718- 638- 0901. Highly effec-

tive treatment. $40.

SERVICES AVAILABLE

MADISON AVENUE HAIRCUTTER

is right around the corner from the

Food Coop, so if you would like a

really good haircut at a decent

price, please call Maggie at 718-

783-2154, I charge $60.00.

ATTORNEY—Personal Injury

Emphasis—34 years experience in

all aspects of injury law. Individual

attention provided for entire case.

Free phone or office consulta-

tions. Prompt, courteous commu-

nications. 23-year Park Slope Food

Coop member; Park Slope resi-

dent; downtown Brooklyn office.

Tom Guccione, 718-596-4184, also

at www.tguccionelaw.com.

HAIRCUTS HAIRCUTS HAIRCUTS.

Color, high light, low lights in the

convenience of your home or

mine. Kids cuts $15.00, Adults

$35.00-$40.00. Call Leonora 718-

857-2215.

EXPRESS MOVES. One flat price

for the entire move! No deceptive

hourly estimates! Careful, experi-

enced mover. Everything quilt

padded. No extra charge for

wardrobes and packing tape. Spe-

cialist in walkups. Thousands of

satisfied customers. Great Coop

references. 718-670-7071.

PAINTING & WALLPAPERING -

Mesh & Plaster those cracked

walls & ceilings. Over 20 yrs. expe-

rience doing the finest prep & fin-

ish work. One room or an entire

house. Free estimates. Fred Becker

718-853-0750.

SERVICES HEALTH

HOLISTIC DENTISTRY in Manhat-

tan (SOHO). Dr. Stephen R. Gold-

berg provides comprehensive

family dental care using non-mer-

cury fillings, crowns, dentures,

thorough cleanings, non-surgical

gum treatments with minimal X-

rays. For a free initial exam in a

nutrition-oriented practice and for

insurance information, please call

212-505-5055.

MIDWIFE, former director, B’klyn

Birthing Center providing cus-

tomized, affordable, individual

and/or group childbirth education

e-mail: [email protected]

or call 347-413-8935.

CLASSIFIEDS


✮ EXCITING WORKSLOT OPPORTUNITIES ✮Bathroom CleaningWednesday, 12 to 2 p.m.Work with a partner to deep clean theCoop’s bathrooms. Tasks include scrub-bing floor tiles, cleaning toilets, mop-ping floors and stocking the bathrooms.You will work with only natural cleaningproducts. This job is perfect for mem-bers who like to clean and are conscien-tious about doing a thorough job.

Entrance Desk Weekday A.M.Monday, 5:45 to 8 a.m.Supervised by Membership Coordina-tors, you will be staffing the entrancedesk during weekday hours before theCoop is open to shoppers. Primarilyyou will be checking in working mem-bers, informing them of their memberand household status, and handingout entrance-desk slips to memberswho need them. Entrance workersprovide an essential member serviceand must be welcoming, polite, ableto read and interpret information onthe entrance-desk screen, and be ableto clearly convey information aboutmember status directly to members.Entrance workers also provide a keysecurity function, and must remainalert throughout the shift, which mayhave slow periods. Therefore, read-

ing, writing, talking on the phone,texting, etc., is not allowed. Punctual-ity and good attendance will beessential, as you will be the onlyentrance worker scheduled at thistime of day. Membership Coordina-tors will be present to train you onyour first (and second) shift, and thento support you and answer questionsgoing forward.

Vitamin WorkerMonday, 2:30 to 5:15 p.m.; 3:30 to 6:15 p.m.; 6 to 8:45 p.m.

On this special shift, you will be work-ing with the Receiving Coordinator tocheck in vitamin orders and organizethe vitamin area in the basement andon the shopping floor. You will labelproducts and shelves, and performrelated tasks. If interested, contact theMembership Office.

Receiving ProduceMonday-Friday, 5 to 7:30 a.m.

The Coop is looking for members towork in the produce area. Responsibili-ties include: lifting boxes, unloadingdeliveries, stacking boxes in the base-ment. You should be willing to get orhave wet hands while you are working.Boxes usually weigh between 2-20 lbs.,a few may weigh up to 50 lbs. Scan me!

Need to top off your FTOP?Use your talents to help create a just and sustainable food system in Brooklyn!

“Like” the Brooklyn Food Coalition on Facebook and stay tuned for updates on how to earn FTOP hours.

www.facebook.com/BrooklynFoodCoalition

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM



THANK YOU!

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

Christine AbelmanRachel AlexanderJessica AlgerAlex AmbroseYoung BaeHarold BatistaAshley BayerDianne BelfreyDaniel BockrathKatharine BoicourtPopahna BrandesMaria BuilesJonah BurkeYandra Cano

Zoe CareyTyler CarusoMichael ClarfeldJane CohenThomas DeGlomaVanessa DiamondChristhian DiazJennifer DivineyStefan DoeringRachel DretzinMelissa DubbinRyan EnschedeMelissa F.Sam Feder

Emily FeldmanBob FilbinFumiMelissa GableJen GiesekingDavid GilmoreRuthie GoldElizabeth GoodmanLaura GordonLaura GreyHannah GruberEmilie HarjesMark HarrisonGail Heidel

Tamar HubermanKeriElizabeth KosackSarah KosharPaige LambLevFaina LevineRael LewisEllie LotanTom LyonsRamon M.Joshua MadellTheresa MarchettaMatthew Marvel

Fiona MillsJason MillsEileen MoranOlivia NewmanKevin O’SullivanAnna PainterMarcie PaperLydia Pelot-HobbsKristina PentekHollis PfitschKatharina PiechockiMaggie RaifeNaomi Ray-SchoenfeldRoman Romanyak

Felicia RoseDonna RosslerAngela RothschildNathan SemlerMichele SiegelHayley SmithBohdana SmyrnovaLetitia SpanglerAnnie SpringerMalka SternCurnell ThompsonMajo TinocoDamon TurneyMona Weiner

Ronna WelshHannah WestOmar WilliamsAnnie WongSteve WoodLivia WoodsEmma WorthDaniel Zanes

The Role of the BoardFrom our inception in 1973 to the present, the

monthly General Meeting has been the deci-

sion-making body of the Coop. Since the

Coop incorporated in 1977, we have been

legally required to have a board of Directors.

The Bylaws of the Park Slope Food Coop state:

“The portion of the Board of Directors meeting

that is devoted to receiving the advice of the

members shall be known as the General Meet-

ing.... The members who gather to give advice to

the directors may choose to vote in order to

express their support or opposition for any of the

issues that have come before the meeting.”

The Board of Directors conducts a vote at

the end of every General Meeting on whether

to accept the advice of the members as

expressed in their vote(s) during the GM.

The Election ProcessEach year the Coop must, by law, hold an

Annual Meeting. This is the only meeting

where proxies can be used. Those members

who cannot attend the Annual Meeting may

be represented, if they wish, by a proxy.

If you submit a proxy but come to the

Annual Meeting in person, your proxy will be

returned to you when you register.

Members who have a current member-

ship as of Saturday, June 15, 2013, are eli-

gible to vote in the election of Directors

at the Annual Meeting either in person or

by proxy.

Proxy packets are mailed to members in

late-May. If you do not receive a packet, pick

one up at the entrance desk or outside the

Membership Office. ■

Candidates for Board of Directors of the Park Slope Food Coop, Inc.C O N T I N U E D F R O M P A G E 1 4

Imani Q’rynI was elected to the Board ofDirectors of the Food Coopalmost eight years ago. I amhonored to have served in thiscapacity. Now, I respectfullyseek your vote to allow me tocontinue in this position.

I’ve lived in Fort Greene forover 30 years. I'm a classicallytrained singer and work as an

independent real estate broker. My partner and I havelived together for 25 years and we have two cats.

I joined the Coop in 1998 when I started eatingorganic food. I couldn't afford not to join! I love theCoop, its energy, the diversity of the membership, theideals of cooperation and democracy and above allthe beautiful food at unbelievable prices. The Coop isa reflection of what's possible in the world. It's a priv-ilege to be a part of it.

I also serve as a member of the Chair Committee,which chairs the General Meeting on the last Tuesdayof each month. For me one of the best parts of theGeneral Meeting is the committee reports which

inform us about issues not only affecting the Coopbut the environment, our health, local farmers andeven other countries to name but a few of the topicsthat have been covered. It has hit home a number oftimes that what we do, what we eat, has an impact onthe world. Each of us makes a difference.

I started going to the General Meetings about 11years ago. Initially, I went for work slot credit and wassurprised to discover that the meeting was smallcompared to the vast size of our membership andthat the diversity which I saw while shopping at theCoop was not powerfully reflected in the meeting. Ithought to myself, “Here is the decision-making bodyof the Coop and only a few members are makingthese decisions and even fewer people of color. “

I wondered, “What can I do to encourage greaterdiversity and participation in the meeting?” I live bythe words of Gandhi who said, "Be the change youseek to see in the world." I decided to join the ChairCommittee soon after my first meeting. I have beencommitted to making all people feel welcomed at themeeting, being fair and open to all sides of an issueand to being clear on the policies and how the meet-ing is run. I am encouraged that in the last few yearsour General Meeting attendance has grown signifi-

cantly due to a change in the work slot credit policy, Since being on the Chair Committee involves

being at the General Meeting, which is also the BoardMeeting, there is no conflict in my holding both ofthese positions. When I found out that there was aprecedent of a Board member also being on the ChairCommittee I decided to stay with the Chair Commit-tee. The Chair Committee is in need of new membersand my leaving could put a strain on the other mem-bers. If you have interest in being on the Chair Com-mittee please let us know.

In closing, I have intimate experience with Cooppolicies, procedures and the workings of the Boardof Directors. I think our cooperative process worksand as a Board member I respect the members’deliberations and will strive to ensure that the Gen-eral Meeting remains the highest decision-makingbody in the Coop. I will also continue to encouragediversity in the General Meeting as well as allaspects of the Coop.

I welcome members to contact me by e-mail [email protected]. My candidacy has beenendorsed by the General Coordinators of the Coopand I welcome that support. Please vote for me.Thank you for your consideration. ■

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

[email protected]. Submission deadlines are the same as for classified ads. Pleaserefer to the Coop Calendar in the center of this issue. An asterisk (*) denotes a Coop member.

SAT, MAR 9

8 p.m. Peoples’ Music Network

Benefit, Sally Campbell with the

Disabled In Action Singers and

Friends; Hudson Valley Sally; Joel

Landy; The Lords of Liechten-

stein; Rick & Andy; Thelma

Thomas; Wool & Grant at the Peo-

ples’ Voice Cafe; Tickets are $18,

$10 for members. Nobody will be

turned away. Peoples’ Voice Cafe

at the Community Church of

NYUU, 40 E. 35th St. NY, NY,

www.peoplesvoicecafe.org.

SUN, MAR 10

4 p.m. BPL Chamber Players The

Chiara Quartet, Rebecca Fischer

and Julie Hye-Yung Yoon, vio-

lins; Jonah Sirota, viola; Gregory

Beaver, cello; Simone Dinner-

stein, piano. Admission is free;

Dr. S. Stevan Dweck Center for

Contemporary Culture at the

Central Library 10 Grand Army

Plaza, Bklyn.

SAT, APR 6

10 a.m. - 3 p.m. Seed Swap & Cel-

ebration: 8th Annual Educational

& Community Festival.Gardeners

and gardeners-to-be share

seeds, skills and seeding and

transplanting info. GMO dis-

cussion. Preview a new film.

OPEN SESAME: The Story of

Seeds. Free. At The Old Stone

House 4th St. & 5th Ave. Infor-

mation: www.permaculture-

exchange.org.

Crossword AnswersS N L S P A S G R O S S EM O O T U R N R E C K O NA L I B A B K A I C H I R OC A R O B P E P A N E TK N E W S L E E P L A T K E

A L T O K E L V I NE M T A U N T A G E SC E R T I F I E D K O S H E RG L O W L O L L T S A

G U I S E S L E E SG I N G E R K A L E L I M PA B C T R I S D U B A IU S E D T O C O O L M I L KG O R I E R O N E I Z E EE N S U E S T O R I A S S

13-03-07 p1-16_Layout 1 3/6/13 5:03 PM

alexis, who made the coop smile ah sugar, sugar, salt and fat · include a wide diversity of...

Documents