volume ee, number 19 september 23, 2010 a gascon in park ......holtz presented a discussion item for...

By Thomas Matthews

If there’s a neighborhoodin the Coop that’s on the wrong side of the

tracks, it’s probably the meatsection.

One evening in August, Ihung out next to the bloodypackages of beef, the dis-membered chickens and thebulging sausages and talkedwith people who stopped byto inspect the merchandise.With me was Ariane Daguin,owner of D’Artagnan, and oneof the Coop’s biggest suppli-ers of meat. It was her firstvisit to the store.

It’s not as though peoplewere reluctant to answer myquestions, and no one Ispoke with said the Coopshouldn’t sell meat. It’s justthat, despite the fact thatthey were buying it, theywanted us to know that, well,they really didn’t eat verymuch of it. As if they thoughtthat, on some level, theremight be something wrongwith being a carnivore.

“I’m a vegetarian,” saidAbraham, who joined theCoop in 2002. “I’m not mili-tant about it, but it’s a com-plicated issue. It seems a bitof a contradiction for theCoop to sell meat, becauseeven in the best of scenarios,meat poses problems. ButI’ve got friends who eat meat,and some of them are comingfor a cookout this weekend.”He was pleased to find twopackages of turkey hot dogs.

“I don’t eat that much

meat,” said Ellen, a membersince 2005, “but my daughtereats it. I don’t mind that theCoop offers it. I just wantsomething that isn’t pumpedfull of hormones or costs amillion dollars.” She inspect-ed a few packages, but movedon without buying anything.

“The Coop is one of my bestcustomers,” Ariane reflected.“I was kind of upset that theynever ordered my foie gras. I

guess I should be grateful forwhat we have here.”

The D’Artagnan StoryFoie gras was the founda-

tion of D’Artagnan, and thecontroversial product isdeeply rooted in Daguin’s lifeand culture.

Ariane Daguin grew up inGascony, a region of south-west France famous for the

Next General Meeting on September 28The General Meeting of the Park Slope Food Coop is held on thelast Tuesday of each month.* The next General Meeting will beon Tuesday, September 28, at 7:00 p.m. at the Congregation BethElohim Temple House (Garfield Temple), 274 Garfield Place.

The agenda is in this Gazette and available as a flyer in theentryway of the Coop. For more information about the GM andabout Coop governance, please see the center of this issue.

* Exceptions for November and December will be posted.

IN THIS ISSUESaved by a Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3The Kombucha Krisis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Puzzle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Coop Hours, Coffeehouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8GM Agenda, Coop Calendar, Workslot Needs

Governance Information, Mission Statement . . . . . . . . . . . . 9Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Community Calendar, Classified Ads . . . . . . . . . . . . . . . . . . . . 14

By Gayle Forman

Call it David versus Goliath. Or the Birkenstock versus theLoubutin. But much of the debate at the August 31st Gener-al Meeting of the Park Slope Food Coop centered around the

continuing question of whether our coop should challenge thesoon-to-open Cobble Hill outpost of Barneys Co-op from callingitself a coop when it is in fact an upscale apparel store. The meet-ing—which was held in the Congregation Beth Elohim Ballroomin Park Slope, and chaired by Samantha Natov with Robin Camp-bell acting as secretary and Imani Q’ryn—was the second in a rowto have this issue on the agenda. At the July GM, a proposal toauthorize the Coop to sue Barneys for an injunction against usingthe world “co-op” in their stores’ name was voted down.

General Coordinator Joe Holtz brought a draft of an amendedproposal to the floor on the heels of the previous defeatbecause of timing. The Barneys Co-op is due to open at Atlanticand Court “less than two miles away,” Holtz noted, in Septem-ber. Holtz, who was perplexed about last month’s defeat, saidthat he felt passionately about the issue and went on to explainthe crux of the matter: New York State has a law that stipulateswhich organizations can call themselves a coop and which can-not. (In a nutshell, corporations that have policies aimed at“improving the economic welfare of its people” and are not-profit are classified as cooperative.) “As someone who has beeninvolved in coops since the 1970s, to let someone break thelaw…it’s an insult to coops everywhere, to the effort that goesinto them,” Holtz said emphatically. “What’s to stop Union Mar-ket from changing their name to Union Market Coop?”

Holtz presented a discussion item for a new proposal thatwould authorize the Coop to sue Barneys Co-op for an injunctionagainst using the word coop in its name. The proposal also sug-gested forming a legal and a public relations team and madeclear that the Coop would spend a maximum of $3,500 (mostlyfor court and filing fees) on this issue; legal services would be

GENERAL MEETING REPORT

Coop Fashion Police CiteBarneys’ Violation; Do WeNeed an Audit Committee?

A Gascon in Park SlopeAriane Daguin of D’Artagnan Visits the Coop

C O N T I N U E D O N P A G E 4


Ariane Daguin, owner of the Coop’s biggest meat supplier.

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CoopEventHighlights

Thu, Sep 23• Diversity Awareness Initiative Series 7:00 p.m.Thu, Sep 30 • Wordsprouts: An Evening with Gayle Forman

7:00 p.m.Fri, Oct 1• Film Night: Keep It Clean and Last Summer at

Coney Island 7:00 p.m.Sun, Oct 3• Fall Food & Wine Event 6:00 – 9:00 p.m.

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

Volume EE, Number 19 September 23, 2010

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

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Three Musketeers, Armagnacbrandy and foie gras, thedelicacy made from the liv-ers of fattened ducks. Herfather, Andre, earned twoMichelin stars at his family’sHotel de France in Auch. Ariane grew up in the kitchenand on the farms of theirsuppliers, absorbing the fla-vors and the traditions of theregion’s cuisine.

She came to New York inthe 1980s to study journalism,and found work at Les TroisPetits Cochons, which soldpâtés and sausages andother French specialties. Atthe time, it was illegal toimport fresh foie gras fromFrance, and there were nodomestic producers. But oneday, a Hudson Valley farmercame into the store with foiegras made from his locallyraised ducks. Daguin recog-nized her destiny.

Daguin founded D’Artag-nan in 1985 with a partner,George Faison (who left in2005). The company hassince expanded, to source orproduce an extensive line ofpoultry, pork, beef, game andmushroom products, bothraw and cooked. They sell tospecialty stores and top chefsaround the country, as well asto consumers through theirweb site (www.dartagnan.com). This year, Daguin saysthe company will reach $50

million in sales.Few foods are as con-

tentious as foie gras. ThePSFC voted against selling itseveral years ago. Californiais taking efforts to ban itsproduction; the city of Chica-go briefly outlawed its sale; astate assemblyman in NewJersey once introduced a billprohibiting its production,sale and distribution—eventhough D’Artagnan is basedin Newark, N.J, where itemploys more than a hun-dred people.

Yet Daguin staunchlydefends the product, on ethi-cal, cultural and culinarygrounds. Her Web sitedescribes it as “producedfrom Moulard ducks raised ina low-stress environment on200 acres in the lush valleyformed by the Hudson Riverof New York State. Theirwholegrain diet consists ofcorn and soy and fresh cleanwater; no hormones orantibiotics are ever used.”

This approach underlies allof D’Artagnan’s products.Their chickens were free-rangeand organic years before theUSDA established the Nation-al Organic Program. Theirmeat, much of it from heritagebreeds, is raised by smallranchers following humane,sustainable methods.

“I was raised in a world ofsmall farmers who were

largely organic by default,”Daguin said, standing in theCoop. “My goal is to establishthe same kind of healthy, sus-tainable food system here inthe U.S. And have it tastegood, too.”

D’Artagnan at the CoopAs long as the Coop has

been selling poultry, D’Artag-nan has been on the shelves.

Bill Malloy, the receivingcoordinator responsible forpurchasing meat, recountedthe history: “In the late 1980sthe Coop conducted a referen-

dum that voted in favor of sell-ing poultry. But we didn’t havethe space or the refrigerationcapacity until 1991, after thesecond building was added. Atthat point we began to carryboth organic and convention-al chickens. From the begin-ning, we went to D’Artagnanfor organically raised birdsfrom Eberly Poultry.”

Eberly Poultry is a family-owned business in Pennsylva-nia that began raisingchickens “naturally” in 1984,which basically meant return-ing to the old ways of letting

the birds hunt around thebarnyard for their feed. In1986, the Eberlys met Daguinand began producing organicchickens. In 1991, Eberly Poul-try became certified as anorganic poultry processor bythe Northeast Organic Farm-ers Association of New York.

D’Artagnan’s web siteexplains that “Each birdcomes from a true free-rangeenvironment where they getplenty of sunshine, fresh air,and room to roam. They arefed only organically growngrains. Their water comes

from the same well that thefamily uses for drinking. Noprotein supplements, nopoultry or fish by-products,no pesticides or herbicidesare ever used. In addition, noantibiotics, no growth hor-mones, no arsenicals and noartificial light are permittedat any time.”

Daguin’s philosophyapparently resonates withCoop members. “We did over$275,000 worth of businesswith D’Artagnan in 2009,” saidMalloy. “We now carry differ-ent kinds of birds from seven

separate farms, but D’Artag-nan is still our principalprovider of organic chickenand chicken parts. They arealso our sole distributor forduck, duck breast, and rabbit.Their applewood- and hicko-ry-smoked bacons are someof our most popular. Thesausages, pâtés, confits, andmousses are consistent sell-ers. And their Australia-raisedlegs and racks of lamb are aneconomical alternative to thelocal lamb we bring in fromfarms in upstate New York.”

Kyle, 18, is one of D’Artag-nan’s fans at the Coop. Hewas picking up a package ofchicken apple sausage whilehis mother, Ann, was workingher shift as a Gazette photog-rapher. “I want to be a chef,”he said, “and I love thisbrand. I’ll put it in spaghettior just fry it for breakfast. Webuy their sausages prettymuch every time we shop.”

Watching members shop,Daguin noted that “when peo-ple are browsing, and theypick up one kind of chicken,then another, they don’t usu-ally settle on D’Artagnan. Iguess it’s because we’re usu-ally more expensive than theother brands. The ones whodo buy D’Artagnan go rightfor it on the shelf. They knowit already.”

On the list of seven brandsof whole chickens carried atthe Coop, Murray’s is theleast expensive, at $2.35 perpound (compared with $3.29per pound at the Union Mar-ket just down the block).D’Artagnan’s Eberly chickenis the most expensive, at$4.21 per pound (Union Mar-ket doesn’t carry it; “it didn’tsell,” a manager explained, “amatter of price point.”).

But on a recent Sunday,the shelf space for D’Artagnanwhole chickens was empty. Itseems that some Coop mem-bers are willing to pay a pre-mium for D’Artagnan’sprovenance and quality.

Daguin, a tall, energeticwoman with an engagingsmile, promises the shelveswon’t stay empty. “Our truckdelivers to the Coop four daysevery week to ensure they havethe freshest product possible.We make them our first stop.The Coop is our best retailclient in Brooklyn.” ■

2 � September 23, 2010 Park Slope Food Coop, Brooklyn, NY

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

A Gascon in Park SlopeC O N T I N U E D F R O M P A G E 1

LEFFERTS FARMFOOD COOPERATIVEWe are a newly-formed group made up of residents from Flatbush, Prospect-Lefferts Gardens and Crown Heights, working to develop a new medium-sized food cooperative in the area.

JOIN US: www.meetup.com/plgfoodcoop

WE NEED YOUR HELP!There’s no question Brooklyn needs more food cooperatives, but it’s not simple. Food co-ops are businesses and development projects created for and by the community.

JOIN OUR PLANNING GROUPIn order to make this happen, we need YOU! Why? Because as a member, you have experience with food co-ops. And as a worker/community member, you have experience we need—from organizational development, branding/messaging, finance/accounting, fundraising, to real estate development and community outreach. Even people you know or the groups you belong to are a valuable asset to the process!

GET INVOLVEDPSFC members will receive FTOP credit in exchange for their participation. Join our MeetUp group at www.meetup.com/plgfoodcoop or contact [email protected] for more information.

“I was raised in a world of small farmers who were largely organic by default... My goal is to establish

the same kind of healthy, sustainable food system here in the U.S.And have it taste good, too.”

— Ariane Daguin

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By Donna Cameron

T he year 2010 was one ofthe hottest, driest, sun-

niest summers on record.And while frequently uncom-fortable for city denizens, itwas good news for peaches.Each mid-summer day in theCoop produce aisle, we weremagically drawn to crateswhere the profuse aroma ofsummer peaches rose with anunusual power, and someonewould inevitably pick one up,hold it toward another shop-per and ask:

“Do you believe these?”Or say, “These are the best

ever! So perfect, juicy and sweet!”

Or, “Mom, get the donutones please…”

We all tuned in to what theancient Chinese sages knewabout this mystic fruit, itslegendary power to endowimmortality. Or, at least, amoment’s happiness.

Nationwide, the 2010peach harvest has beenhailed as a bumper crop ofunmatched proportion.

“The unusual sweetness inthis year’s crop is due to thecombination of dry weatherand sunshine throughoutthe growing season, and tothe fact that we had no sud-

den late spring frosts,” saysBob Fralinger III, manager ofFralinger Orchards ofBridgeton, New Jersey,whose peaches are featuredat the Coop.

“Extensive sunshine causesthe peach tree leaves toincrease photosynthesis,making more chlorophyll,“ heexplained. “The leaves, inturn, share this extra boost ofchlorophyll within the tree

itself. This process sendsmore sugar to the fruit.”

“Here at the Park SlopeFood Coop (PSFC), peoplehave been knocked off theirfeet by peaches all seasonlong,” said PSFC GeneralCoordinator and producebuyer Allen Zimmerman. “Atpeak, we consumed 2500 lbsof minimally-treated yellowpeaches per week, 2500 lbs.per week of conventionallygrown yellow peaches, 500lbs. per week of white peach-es, 700 lbs. per week ofdonut peaches, 1200 lbs. perweek of nectarines and 800of California organic nec-tarines per week.

In addition to this, Zimmer-man said, the PSFC received atruckload of minimally treatedpeaches from HepworthFarms in Milton, New York fivetimes a week. A truckload isaround 400 cases, a case isabout 25 lbs.—that’s 2,000 x25 lbs. of minially treatedpeaches alone. Every week.“We exhausted every peach onher trees—we ate them all!”

Zimmerman, who worksclosely with his associatePSFC produce buyer JulieGabriel, adds that PSFCshoppers are very fond of theproduce brought in from Amy

Hepworth’s sustainable farm.This peach season, once Hep-worth’s peach crop was soldout, the produce buyersturned to Fralinger to meetCoop demand.

“The Fralinger peaches,which I purchase at Hunt’sPoint Market, are the onlylocal commercial peach cropthere that has consistentlyshown greatest taste andquality through the years.

They are not organic,but people devourthem with a similarappetite. My owncousin rated them11.5 on a scale of oneto ten,” Zimmermanremarked.

Fralinger Orchardssit on the banks ofthe Cohansey River insouthern New Jer-sey’s CumberlandCounty. The southernNew Jersey wintersmean perfect winterdormancy conditionsfor peach tree farm-ing. A fourth genera-tion agriculturalenterprise that har-vests 350 of its 500acres and also pro-duces poultry eggs as a winter crop,Fralinger describeshis farm as sustain-able, and says it hasbeen so for four gen-erations.

Fralinger, who distributeshis peaches to the marketsthrough a broker, says thatwhile the 2010 summer hasyielded an abundance of peaches, it is a nationalphenomenon, driving downthe wholesale price paid to farmers.

“This has been our bestyear to date for getting localpeaches for a lower marketrate. Increased sales at higherlate season prices now canchange the performance of ayear. I hope this is so for thefarmer,” Zimmerman stated.

2009 v. 2010 Peach Harvest

2010’s bumper crop ismaking up for the setback tothe 2009 harvest caused by asevere late spring frost acrossthe southern U.S. Of thenation’s four major peach-producing states—California,South Carolina, Georgia, andNew Jersey—only New Jerseywas unaffected, according tothe USDA’s National Agricul-tural Statistics Service(NASS) 2009 report. As aresult, 2009 New Jersey peachmarket profits rose, com-pared to the drop caused bythe 2010 glut.

Indeed, the national 2009peach production volumewas down 5 percent com-pared to both the 2008 and2007 crops. This year, NASSshows both an exceptionalvolume for the 2010 peachand nectarine harvest; and,less positively, that peachfarmers nationwide are sell-ing their crops at a pricebelow their cut-off for turninga profit—something BobFralinger is experiencing.

NASS also reports that manygrowers are selling out withintwo weeks of harvest.

Thankfully, that doesn’tinclude Fralinger. “Peachesliterally flew out of here thissummer,” said Zimmerman.“This week, late season, theFralinger peach is the onlyone on the shelves. Peoplelove it. It’s not just a greatharvest statistically but a bet-ter tasting one, too!”

Fralinger Orchards’ outputincludes more than 190,000half bushels as of mid-Sep-tember, and they expect to

harvest in excess of 200,000by the season’s end. That’s alot of peaches to pick—andthe unrelenting heat andbountiful sunshine was notso nice for the workers taskedwith harvesting. “Productionalone was very costly thisyear. It was difficult for ourworkers in the constant sunand heat, and we neededreplacement workers formore hours,” Fralinger said.Even so, there were timeswhen it was humanly impos-sible to keep up with the

Park Slope Food Coop, Brooklyn, NY September 23, 2010 � 3


Saved by a Peach


HELP US GET STARTED AND MAKE YOUR OWN WORK SHIFT!PSFC members will receive FTOP credit in exchange for their help. To receive credit, you should be a PSFC member for at least one year and have an excellent attendance record.

CREATIVE? WRITER? TALKATIVE? LAWYER? SOCIAL-BUTTERFLY? WEB-DEVELOPER?

MOREINFO

www.GreeneHillFoodCoop.com [email protected] | 718-208-4778

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provided by Coop membersas their workslots. Holtz alsospoke of cooperation amongcooperatives and hoped thatother coops would have ourback on this.

Mike Salgo, the Coop’slawyer, spoke about some ofthe legal issues, includingwhether Barneys Co-op is atrademark (it is, and thiscould send the matter intofederal courts) and the “why-now?” issue given that theBarneys Co-op brand hasbeen around for a while. “Itwas never in our backyardbefore,” Salgo said. “It wasnever in Brooklyn.”

This led to a heated dis-cussion. Many PSFC mem-bers felt that going upagainst Barneys, a large cor-poration with deep pockets,would only lead to a spiralinglegal bill. “How much is thisworth to us?” asked MichaelThompson. “We have tochoose our battles.”

But for an equal numberof members, the principle ofthis battle was one worthstanding up for. “This is thesame as corporate industryco-opting organic and natural.They’re hoping coops won’tsay anything,” said DamaliMiller. Attorney Leslie Jenk-ins said she felt this case was“slam dunk. The state law isvery specific.” In an impas-sioned comment, she added:“If we aren’t going to standup to this, who is? I live in asociety where corporationsare taking over everything.”

Others felt that this kindof lawsuit would open theCoop up to more ridicule. “Itmakes us an easy target,”said Kris Munson. “We’re acomedy goldmine.”

The debate went on for solong that the discussion peri-od had to be extended twice.And then there was the last-minute twist. Because Holtzhad already put this item onthe agenda two months in arow, he was doubtful he wouldbe able to get a proposal onthe next month’s agenda. Butthe Barneys is opening immi-nently. And challenging thename after the store is open afew months takes some of thewind out of our legal sails. Soas the meeting was windingdown, Chair Committee mem-ber Dave Golland moved tosuspend rules, amended theproposal, striking the lan-guage about suing for aninjunction, allowing the draft

proposal to be voted on. Bypassing this version, the coor-dinators would at least beallowed to alert the attorneygeneral about the misuse ofthe word “coop” and start thepublic relations campaign andvote later on the authority tosue. The new proposal wasvoted on and passed, thoughnot without drama. ElizabethTobier was visibly upset aboutthe break in protocol: “We’renot permitted to turn a discus-sion item into a proposal with-out alerting the membership.This is shocking.” And in theend, Holtz didn’t vote for theproposal—not because ofprotocol issues but becausehe thinks without the ability tosue for an injunction, theCoop loses its muscle.

The other item on theevening’s agenda—a discus-sion item on a proposal toform an audit committee—

was another seemingly drypiece of business that alsoturned heated. Yigal Recht-man presented the proposal,which essentially suggestedcreating a new committee,comprising members andcoordinators to act as a bufferbetween the auditors whoaudit our finances yearly andthe coordinators who workwith the auditors. “Auditorsare supposed to check onmanagement. Managementselects the auditors. We wantmore tension,” Rechtmanexplained. He went on to sayhow a Madoff fraud situationwould never have happenedwith the kind of oversight hewas suggesting. “We’re a $40million company, a big place,not a mom and pop shop witha till in the corner.”

Members had many ques-tions, several of them someform of: Is something brokenthat needs fixing? “What arethe risks that this proposalwould solve?” Alex Mandlasked. “There’s no specificthreats that I know of,”Rechtman replied, “but weknow from experience, thebetter a corporate structureis designed, the less chance

of financial mismanagementor fraud.”

The General Coordina-tors—who work with theauditors—were of two minds.On one hand, Holtz said thatthe Coop prides itself on itstransparency, producing tenfinancial statements a yearand the yearly audited state-ment. “More transparency,how can I say no?” Holtzasked. But on the flipside, theCoop has such a unique cor-porate structure: the boardmeets in the open, the boardis forced to receive the adviceof the GM. An audit commit-tee, Holtz said, would add alevel of transparency and sev-eral levels of work.

“It certainly is more cum-bersome but it’s not a badidea,” said member MarthaRose, who has an MBA. “Itworks for management tobetter understand and trans-late what the Coop does.”

“Is something broken?”Holtz concluded. “I don’tthink so. Would I vote againstthis? I don’t think I could.”

The rest of the meeting,however, was fairly drama-free. Open Forum broughtsuggestions for water filtersin the kitchen, questionsabout tracking hidden house-hold members through theguest registrations, andwhether the Coop is subjectto the city’s crackdown onpricing violation (meaning all

items need to have price tag).Apparently not, because theCoop doesn’t serve the gen-eral public.

There was no financialreport this month (a goodthing, given all the audit talk—so much math in one evening)but Allen Zimmerman waxedeuphoric about the late sum-mer bounty of produce, 215items, the majority of themlocally grown—really locallygrown, mostly Hepworth Farm(86 miles from us), as well asLancaster County or the Fin-gerlakes region. He made aspecial pitch for the Red Lip-stick Pepper, which Amy Hep-

worth grows, and whichCoopers show little love. “It’sweird looking and small butit’s cheaper than organic redpepper and tastes about thesame,” he said. “In anothertwenty years, maybe they’llcatch on.”

Speaking of locavore, Gen-eral Coordinator Ann Herpelreported on the Locavore

Challenge hosted by theNortheastern Organic Farm-ing Association of New York,which for the month of Sep-tember is encouraging peopleto eat as much local food asthey can—food grown withina 250-mile radius of where it’sconsumed. On September 18there will be a Preserving theHarvest event/fundraiser aspart of the Challenge, hostedby Leda Meredith, who willteach how to pickle, dehy-drate and lacto-ferment food.Which should come in handy,as Allen Zimmerman noted inhis report that organic toma-toes had been selling for 78cents a pound.

And speaking of food, Zimmerman also announcedthe Cooking in Harmony fallfood and beverage tasting atthe Brooklyn Society for Ethi-cal Culture on Sunday, Octo-ber 3, seasonal food for theomnivores to the vegans, withor without alcohol pairings.Tickets are limited and on salein the Membership Office.

Perhaps it was just thishungry reporter’s perspectivebut by the time Herpel andZimmerman finished theirreports—including Zimmer-man’s jubilant declarationthat the local apples havestarted coming in—the snacktable in the back of the roomsuddenly seemed to get verycrowded. Are Newman-O’sconsidered local? ■



GENERAL MEETING REPORT

From the General MeetingC O N T I N U E D F R O M P A G E 1

Members had many ques-tions, several of them some

form of: Is something brokenthat needs fixing?

“Is something broken?... Idon’t think so. Would I voteagainst [this Audit Commit-tee]? I don’t think I could.”

— General Coordinator Joe Holtz

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By Ed Levy

Last June, in response toan alert from the federalgovernment about ele-

vated alcohol content inkombucha tea, many retailstores removed it from theirshelves and many distribu-tors stopped distributing it.The Coop’s distributor UNFI(United Natural Foods, Inc.)also discontinued deliveryafter random Food and DrugAdministration testingshowed an alcohol contenthigher than .5 percent inmany samples of kom-bucha—a level that wouldrequire sellers to adhere to alicensing and labelingprocess similar to thatrequired for beer.

Although the Coop islicensed to sell beer andcould, in theory, sell kom-bucha even with the elevatedalcohol content providing itwas appropriately labeled,the beverage has been inshort supply in the storebecause of the stoppages.

One Coop supplier, Kom-bucha Brooklyn, ceased pro-duction several months agoto retool, in anticipation ofthe government alert, and isnow producing kombuchawith a new formula thataddresses the alcohol-levelissue. Kombucha Brooklyn iscurrently on the shelves inthe Coop.

Kombucha (pronouncedcom-BOOCH-a or com-BOOK-a) is a sweetened tea thatcontains live bacteria andyeast fermented into a sweet-and-sour drink. Its probioticbacteria are said to supportdigestive health. Accordingto Coop member Eric Childs,founder of KombuchaBrooklyn, one of the Coop’ssuppliers, “the drink dates

back to the Tsin Dynasty(220 BC) in China.”

The alcohol level duringproduction of kombucha isusually less than .5 percent,but additional fermentationcan occur after it is bottledand refrigerated. Because ofthis ongoing fermentation,some commercial kombuchahas been reported to containas much as 3 percent alcohol.

In its June warning, thegovernment stated that “ourprimary concern is to ensurethat consumers are not mis-led about the nature of alco-hol beverage products thatmight be marketed as nonal-cohol beverages. At this pointin time, we do not know howextensive the problem is.”

Provisions in the InternalRevenue Code (IRC) statethat “persons who producedistilled spirits, wines, orbeers must qualify as produc-ers, file bonds, pay Federalexcise taxes, file returns,maintain records, and markcontainers, as required.”Retailers who do not havesuch permits face potentiallegal exposure, including thepossible loss of their existingpermits and licenses.

No official recall has beenissued, and compliance so farhas been voluntary.

Kombucha has becomeincreasingly popular in theU.S. in recent years. “Saleshave been doubling each yearfor at least the past four yearsand are now worth more than$150 million a year at retail,”writes Emily Fredrix inwww.dailyfinance.com. Still,this is a relatively small per-centage of the $100 billion-a-year U.S. beverage market.

Keeping the AlcoholContent Down

One method producers ofkombucha have been lookinginto to keep the alcohol con-tent below the levels thattrigger regulation is pasteur-ization. However, as one con-sumer pointed out,producers who take this routemay be selling the horse tobuild the barn, since—asmany of the health-consciousconsumers of this beveragecontend—pasteurizationnegates the benefits of thedrink by destroying the bene-ficial bacteria along with thefermentation process.

Other methods for main-taining legal alcohol levelsinclude reducing the amount

of sugar used during produc-tion and filtration.

The Coop continues tostock three brands of kom-bucha tea—KombuchaBrooklyn, High Country, anda new variety called BaoKombucha, which waslaunched after the pullbackand is locally brewed in Man-hattan. Bao Kombucha con-tains less than .1 percentalcohol, and the companyhas said that it intends tokeep this percentage low bykeeping the product con-stantly refrigerated and byhaving a “sell by” date oneach bottle. Refrigeration,while it does not eliminatefermentation, slows it down.

Peter Wohlsen, the Coop’sbuyer of kombucha and otherfermented products, pointedout that while many brands ofkombucha are unavailable inthe Coop, people are findingthey can still purchase it attheir corner store. That isbecause many stores are con-tinuing to sell stock theyordered months ago, despitethe threat of being penalizedby the government. By con-trast, the Coop, with its heavyturnover, sells out of ship-ments relatively quickly.

Production MethodKombucha is produced by

placing a culture known as aSCOBY (symbiotic culture ofbacteria and yeast), in asweetened tea, with sugarsto assist fermentation. Blacktea is most commonly used,but kombucha can also bemade from green or other fla-vored teas.

According to Wikipedia,“after a week or more of fer-mentation, the liquid istapped. Some liquid isretained to keep the pH lowto prevent contamination.This process can be repeatedindefinitely. In each batch,the “mother” culture will pro-duce a “daughter”, which canbe directly handled, separat-ed like two pancakes, andmoved to another container. “

Some Skeptical ofGovernment Claims

“I do think more studyshould be done on the matter,because all live products nat-urally ferment on the shelf,”Rana Change of House Kom-bucha said. “Even a pickedorange ferments in its ownrind sitting in a crate. No onegoes around testing every live

product to see if it’s under .5percent ABV [alcohol by vol-ume]. I believe properly madeand stored locally producedkombucha can be easily keptunder 1 percent alcohol. Butsplitting hairs over fractionsof less than 1 percent is prob-ably a lost cause when deal-ing with live food.”

GT’s, in an attempt to turnthe situation to its advan-tage, has said it will soonannounce plans for thelaunch of an above .5 percentalcohol line of kombucha,currently code named AP5,and will later return to themarket with launch of a below

.5 percent alcohol line, desig-nated BP5. UNFI has statedthat it does not currently holdthe necessary licenses to dis-tribute the above .5 percentGT’s product, and Wohlsensaid the Coop probably willnot be carrying the alcoholicone. In addition, in order tofavor smaller local producersand because of limited shelfspace, the Coop will stockonly a few of GT’s many vari-eties of kombucha.

In the meantime, con-sumers who are impatient fortheir favorite brand maydecide to teetotal it forawhile, or make their own. ■



The Kombucha Krisis

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trees’ production, and onaverage his farm lost morethan 2% of its crop due to itssheer volume.

Many Varieties, All Delicious

Botanically, the peach treeis in the rose family, native toChina or East Asia, and canactually be found growingwild there. Everywhere else,it is cultivated. Like its cousinthe almond, peaches haveoval shaped, wood-like corru-gated seed shells. But unlikethe almond, the peach seedis poisonous. Peach seedscontain cyanogenic glyco-sides, metabolized wheningested by humans as asugar molecule, releasinghydrocyanide gas. This toxici-ty is also a stone trait of nectarines, often erroneouslybelieved to be a hybrid of peaches and plums. Carefully cultivated from a peach mutation, nectarinesARE peaches.

“The smooth skin of thenectarine is a peach createdby a recessive gene. A peachwith fuzzy skin is a product ofthe fruit’s dominant gene,”Fralinger said. “Nectarinessometimes grow from budspores on peach cultivars,but not vice-versa.”

Most peach farmers growmany varieties of peaches(including nectarines),which ripen in turn through-out a season. Some are

white, others yellow-fleshed. Fralinger, whogrows only yellow peaches,begins with “Flamin Fury” inmid-June and ends with“Prince” in mid-September,with many other varietiesavailable in between.

“White are more aboutsugar and yellow are moreabout depth of flavor. I love

them both,” Zimmermananswered, when questionedabout his preference.

Peaches are furtherdeclined into “freestones” or“clingstones,” dependingupon whether or not theirflesh sticks to their seed ornot. Most clingstones areproduced in California andprocessed, canned or frozen.

Most freestones are market-ed raw. Indeed, the wonderfulwaft in the Coop produceaisle hailed from freestones.

The summer of 2010 wasall about the peaches—amazing peaches. Now thequestion is, what will thehigh temperatures and dryconditions mean for thisautumn’s apple harvest? ■


Saved by a PeachC O N T I N U E D F R O M P A G E 3

DO YOU LIKE DESIGNING FLYERS? HOW ARE YOU AT

MARKETING? DO YOU LIKE SOCIAL NETWORKING?

ARE YOU A WEB DEVELOPER? CAN YOU WRITE PHP?

DO YOU KNOW HOW TO USE WORDPRESS? DO YOU LIKE

TABLING AT EVENTS? DO YOU LIKE RESEARCHING FOOD? DO YOU NEED FTOP CREDIT? DO YOU LIKE

COMMUNITY, EATING GOOD FOOD, AND FUN? COME

HANG OUT WITH THE BUSHWICK FOOD COOP

AND GET WORK CREDIT! A BUYING CLUB AND CSA ARE SATIATING US WHILE WE WORK TOWARDS MAKING THE DREAM OF HAVING OUR OWN STOREFRONT A REALITY. WE ARE REALLY INVESTED IN OUR COLLECTIVE GOAL OF BRINGING AFFORDABLE, LOCAL AND ORGANIC FOOD TO THE NEIGHBORHOOD OF BUSHWICK. IF YOU WOULD LIKE TO HELP, PLEASE EMAIL US AT [email protected].

The Environmental CommitteeIs Looking for New Members.

The Environmental Committee works ona broad range of issues related to food,energy and the environment, with an

emphasis on issues that impact the Coop.

We particularly need people who aregood at putting ideas into action.

We will accept people with a broad rangeof experience, but leadership and/or

organizational abilities will beput to good use.

To be considered for a spot on thecommittee you must have been a Coopmember for at least 6 months and have

a good attendance record.

Work for the environment whilefulfilling your Coop workslot!

For more information contactthe Environmental Committee at

[email protected].

Puzzle CornerThe Three R’s

Below is a list of 30 common words. Each word has three letterR’s, which have been removed. The remaining letters have notbeen rearranged.

For example, the word “firecracker” has three R’s. With theseremoved, it would be written as “fiecacke.”

Can you figure out all the words in the list?

suende ivefont abitay hoo iegula esevoi espiatoy deiee epetoie cayove ieveent pefeed baie cuicula geengoce

cabueto popieto teo ecuing efeal teitoy aowoot coido eo teie fankfute egista waio etogade canbey

Puzzle author: Stuart Marquis. For answers, see page XX.

Can you help usjust this once?Start up food coop needs

Spanish translatorsfor our pamphlets, flyers and a

Membership Agreement

We would like to share our info with respect

to those who don’t speak English.

PSFC members get FTOP credit in exchange

for their help. You just need to be a

PSFC member for a year or more,

with good attendance.

[email protected] or

David at 347-274-8172 at

Bay Ridge Food Coop

www.foodcoopbayridge.comPuzzle author: Stuart Marquis. For answers, see page 15.


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What Is That? How Do I Use It?

Food Tours in the Coop

The heat has brought out the bestof the tomatoes—but has murdered the lettucesIt can take years to grow a good tomato

but lettuce will bolt in a day

When the tomatoes are good enough to eatright out of the hand, likely we’ll eat it,enjoy it and sigh...But when the lettuces are bitterwe can gripe indefinitely:

Where’s the lettuce?!It’s all so bitter!Can’t they grow a decent lettuce?!Isn’t lettuce lesson #1 in farmers school?

We get such pleasure from our negativityIt is an inexhaustible and ever-ready com-panionIts dominion can be so powerfulthat the lonely tomato in the bowl

rots from neglect

We are a funny animalattached as we are to complaintBut if negativity is your master

and who can say neverRecall the succulent tomatohow she gives herself over

to our supreme pleasure

How she loves us and waitsfor us to take her goodness

and make it our own

The Park Slope Food CoopWhere you'll fine lettuce and tomatoes

by Myra Klockenbrink

Mondays October 4 and October 18noon to 1:00 p.m.

and 1:30 t0 2:30 p.m.

You can join in any time during a tour.

Orientation CommitteeSeeks New Members

The Orientation Committee is looking for people tobe trained to give orientations to new members.Training for the committee takes place over 2-5months, and prospective candidates get three workcredits for the trainings after an initial group inte-view/training session.

We're looking for people who are experiencedteachers and/or trainers. Prospective candidatesneed to be able to explain a large amount of infor-mation with clarity and warmth while making adiverse group of new folks feel welcome. You musthave at least two years of Coop membership to beon this committee. Orientations take place Sundayafternoons, Monday and Wednesday evenings, andWednesday mornings.

An annual meeting of the Orientation Committee ispart of the work requirement.

We are seeking an applicant pool that reflects thediversity of the Coop's membership. For more informa-tion, contact the Membership Office or write tokaren_mancuso @psfc.coop.

Sunday, October 36:00 – 9:00 p.m.Brooklyn Society for Ethical Culture53 Prospect Park West, at 2nd St.

If you love to eat and drink, please join us at the Park Slope Food Coop’s first culinary cook-off.

Get your tickets now! Space is limited.Tickets for this event are available in the Membership Office.

Tickets are available in three categories:Children (12 and under): $5

Adults: $15Adults (with wine/beer pairings): $20

Cash only. Advance ticketing required.No tickets will be available at the event.

For more details about this event, visit www.foodcoop.com.

Fall Food Event

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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

This Issue Prepared By:Coordinating Editors: Stephanie Golden

Erik Lewis

Editors (development): Dan JacobsonCarey Meyers

Reporters: Gayle FormanThomas MatthewsDonna CameronEd Levy

Art Director (development): Michelle Ishay

Illustrators: Paul Buckley

Michael Cohen

Photographers: Ann Rosen

Traffic Manager: Barbara Knight

Thumbnails: Barbara Jungwirth

Preproduction: Mary Ellen Muzio

Photoshop: Bill Kontzias

Art Director (production): Lynn Cole-Walker

Desktop Publishing: Leonard HendersonMatthew LandfieldMidori Nakamura

Editor (production): Michal Hershkovitz

Puzzle Master: Stuart Marquis

Final Proofreader: Nancy Rosenberg

Index: Len Neufeld

P L A S T I C S

RECY

LING

Monthly on the...Last Sunday

September 2610:00 a.m.–2:00 p.m.

Second SaturdayOctober 9

10:00 a.m.–2:00 p.m.Third Thursday

October 217:00 p.m.–9:00 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.

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 let-ters policy regarding length, anonymity, respect, and fairness,all submissions to the Linewaiters' Gazette will be reviewed andif necessary edited by the editor. In their review, editors are guid-ed by the Gazette's Fairness and Anonymity policies as well asstandard editorial practices of grammatical review, separation offact from opinion, attribution of factual statements, and rudi-mentary fact checking. Writers are responsible for the factualcontent of their stories. Editors must make a reasonable effort tocontact and communicate with writers regarding any proposededitorial changes. Writers must make a reasonable effort torespond to and be available to editors to confer about their arti-cles. If there is no response after a reasonable effort to contactthe writer, an editor, at her or his discretion, may make editorialchanges to a submission without conferring with the writer.

Submissions on Paper: Typed or very legibly handwritten andplaced in the wallpocket labeled "Editor" on the second floor at thebase of the ramp.

Digital Submissions: We welcome digital submissions. Dropdisks in the wallpocket described above. The email address forsubmissions is [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: New Media Printing, Bethpage, NY.

A monthly musical fundraising partnership ofthe Park Slope Food Coop

and the Brooklyn Society for Ethical Culture

53 Prospect Park West [at 2nd Street] • $10 • 8:00 p.m. [doors open at 7:45]Performers are Park Slope Food Coop members and receive Coop workslot credit.

Booking: Bev Grant, 718-788-3741

FridayOct. 158:00 p.m.

Pat Hull is a songwriter from Connecticut. He moved toChico, CA, two years ago to see relatives, teach and go to school.It was there he released three albums and toured extensivelywith a band of friends. Upon graduation, he decided to moveback to the east and experience New York. He writes and per-forms here and is planning on releasing his fourth album thisJuly entitled Fable Names.

“With passion born of tribulation, Elijah Tuckerreaches into uncharted corners of his heart and comes

out grinning. With the sweet rawness of early Springsteenand Van Morrison, the twists of Todd Rundgren and David

Byrne, and the soul-striving of Stevie Wonder and JoniMitchell, he makes sounds to swim in.”

Camp, Noriega and Dunn is an acoustic power trioof seasoned New York musicians comprised of Joshua Camp,(One Ring Zero, Chicha Libre), Oscar Noriega (Lee Konitz) andTrevor Dunn (Mr. Bungle, John Zorn). Their talents bring aneclectic, original mix of solid songwriting and fierce instru-mental lyricism: classic Americana with forays into Europeanfolk music.

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S Refrigerator CleaningMonday 9:00 a.m. to 11:00 a.m.This position requires a desire to do physi-cal work and an affinity for cleaning andorganizing. You will thoroughly clean therefrigerator, remove all movable parts andclean them; label food items, and discardold or out-of-date products. Please speak toAdriana in the Membership Office if you areinterested.

Office Data EntryTuesday 4:00 p.m. to 6:45 p.m.Are you a stickler for details and accurate onthe computer, and do you like working inde-pendently? If this sounds like you, thenOffice Data Entry will be your perfect shift.

You will receive training, and Coop staff willalways be available to answer questions.Please speak to Ginger Hargett or CamilleScuria in the Membership Off ice i f youwould like more information. This workslotrequires a six-month commitment.

Vitamin WorkerFriday 9:30 a.m. to 12:15 p.m. and 2:30 p.m.to 5:15 p.m.On this shift you will work with a receivingcoordinator to check in vitamin orders andorganize the vitamin area in the basementand on the shopping floor. You will labelproducts and shelves, and perform otherrelated tasks. If you’re interested, contactthe Membership Office.

Our Governing Structure From our inception in 1973 to the present, the openmonthly General Meetings have been at the center of theCoop’s decision-making process. Since the Coop incor-porated in 1977, we have been legally required to have aBoard of Directors. The Coop continued the tradition ofGeneral Meetings by requiring the Board to have openmeetings and to receive the advice of the members atGeneral Meetings. The Board of Directors, which isrequired to act legally and responsibly, has approvedalmost every General Meeting decision at the end ofevery General Meeting. Board members are elected atthe Annual Meeting in June. Copies of the Coop’s bylawsare available at the Coop Community Corner and atevery General Meeting.

Next Meeting: Tuesday, September 28, 7:00 p.m.The General Meeting is held on the last Tuesday of eachmonth.

Location The Temple House of Congregation Beth Elohim(Garfield Temple), 274 Garfield Place.

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 in the rack nearthe Coop Community Corner bulletin board and atGeneral Meetings. Instructions and helpful informationon how to submit an item appear on the submissionform. The Agenda Committee meets on the first Tuesdayof each month to plan the agenda for the GM held on thelast Tuesday of the month. If you have a question, pleasecall Ann Herpel at the Coop.

Meeting FormatWarm Up (7:00 p.m.) • Meet the Coordinators • Enjoy some Coop snacks • Submit Open Forum items • Explore meeting literatureOpen Forum (7:15 p.m.) Open Forum is a time formembers to bring brief items to the General Meeting. Ifan item is more than brief, it can be submitted to theAgenda Committee as an item for a future GM.Reports (7:30 p.m.) • Financial Report • Coordinators’Report • Committee ReportsAgenda (8:00 p.m.)The agenda is posted at the Coop Community Cornerand may also appear elsewhere in this issue.Wrap Up (9:30-9:45 p.m.) (unless there is a vote toextend the meeting) • Meeting evaluation • Board ofDirectors vote • 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

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.



C O O P CA L E N D A RNew Member OrientationsAttending an Orientation is the first step towardCoop membership. Pre-registration is required forall of the four weekly New Member Orientations. To pre-register, visit www.foodcoop.com or contactthe Membership Office. Visit in person or call 718-622-0560 during office hours.

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

The Coop on the Internetwww.foodcoop.com

The Coop on Cable TVInside the Park Slope Food CoopFRIDAYS 2:30 p.m. with a replay at 10:30 p.m. Channels: 56 (TimeWarner), 69 (CableVision).

General Meeting InfoTUE, SEP 28GENERAL MEETING: 7:00 p.m.

TUE, OCT 5AGENDA SUBMISSIONS: 8:00 p.m. Submissions will be considered for the Oct 26General Meeting.

Gazette DeadlinesLETTERS & VOLUNTARY ARTICLES:

Oct 7 issue: 7:00 p.m., Mon, Sep 27Oct 21 issue: 7:00 p.m., Mon, Oct 11

CLASSIFIED ADS DEADLINE:Oct 7 issue: 7:00 p.m., Wed, Sep 29Oct 21 issue: 7:00 p.m., Wed, Oct 23

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Natural PerfumeThis sensory presentation will examine the artisanal art of natural perfumery. Naturalperfumery is a process that uses only essential oils and precious absolutes that areextracted from plants. Come spend an evening re-educating your nose and discoveringthe art of natural fragrance. Presented by Coop member Julianne Zaleta, LicensedMassage Therapist, Certified Aromatherapist, herbalist and natural perfumer.

PSFC SEPT 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: Congregation Beth Elohim Social Hall (Garfield Temple), 274 Garfield Place at Eighth Avenue.

Item #1: August 2010 GM Decision is Void (45 minutes)Discussion: “Discussion to clarify that the General Meeting decision made on August31, 2010, regarding a legal action involving the store called Barneys Co-op is void.”Explanation: “The agenda item taken up by the August 2010 GM regarding a legalaction involving the store called Barneys Co-op had been scheduled as a discussionitem only. The General Meeting may not vote on any agenda item that has not beenannounced as a proposal to the membership in advance of the meeting.”

—submitted by Elizabeth Tobier

Item #2: Animal Welfare Committee (45 minutes)Discussion: “To form an Animal-Welfare Committee which would provide animal-relatedreference materials, articles and product suggestions (alternatives to PSFC products asthey relate to animals).” —submitted by Jesse Oldham and Patrick KwanExplanation: “Focus on research and education to share with PSFC members onproducts as they relate to animals or animal-welfare issues. This will includeresearching animal-tested products and animal-care standards on “food-animal”products that the Coop carries or is asked to carry. Examples: a) identifying prod-ucts still tested on animals contrary to the Coop’s Environmental Statement andresearching alternatives, working with the coordinators and their distributor informa-tion; b) educational overview of the different kinds of animal testing/“food-animal”welfare standards certification labels and what they mean; c) vendor profiles as theyrelate to animal-related products as the PSFC (could be farm visits, could be inter-views); d) films relevant to animal-product issues."

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 and at all General Meetings.

Wordsprouts: An Evening withAuthor Gayle FormanGayle Forman, bestselling author and Coop member, will readfrom her latest young adult novel, If I Stay, and lead a young-adult writing workshop. In its starred review of If I Stay,Booklisted wrote, “Both brutal and beautiful, this thought-pro-

voking story will stay with readers long after the last page is turned.” Gayle Forman‘sprevious books were the travel memoir You Can't Get There From Here: A Year on theFringes of a Shrinking World and the YA novel Sisters in Sanity.To book a Wordsprouts, contact P.J. Corso, [email protected].

Film Night: Keep It Clean andLast Summer at Coney IslandKeep It Clean (4 min.), produced, written and directed by Coopmember Jeanette Muhlmann aka Sena. A trashed and crowdedbeach with stressed out city people is magically visited by a col-orful “Healing Tribe.” Without using words they create a cleancircle. With ancient rhythms and dances they invite everybody toparticipate and join the KEEP IT CLEAN Experience—and the

whole beach crowd becomes part of this joyful transformation. Last Summer at ConeyIsland (99 min.), directed by Coop member JL Aronson. Coney Island is known throughoutthe world as the birthplace of amusements, but, sadly, the area has lingered for years as aspecter of its former magnificence. Now, after years of false starts, change is coming. Thisfilm profiles a legendary amusement park at the precipice of transformation. A time andplace where every summer feels like the last. Soundtrack by Kaki King. To book a Film Night, contact Faye Lederman, [email protected].

Cooking in HarmonyAn evening of tasty food and intriguing beverage pairings courtesy of nine

Coop-member chefs, selected from among many applicants by a panelof food and beverage professionals. All ingredients (with a very fewexceptions) used in preparation of the dishes are available at the Food

Coop. Beverage pairings will include wine, beer and non-alcoholic drinks.The event program will include recipes, beverage pairing information and

bios of the chefs and members of the event steering committee. Each attendee will beinvited to vote for their favorite dish. The winner will receive a prize of five workslotcredits. Event takes place at the Brooklyn Society for Ethical Culture, 53 Prospect Park West (at 2nd St.).

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. The next General Meeting will be held on Tuesday, October 26, 7 p.m., at Congregation Beth Elohim Social Hall (GarfieldTemple), 274 Garfield Place at Eighth Avenue.

Food Class: Lucid Food: CookingFor an Eco-Conscious LifeLouisa Shafia returns for a second time to demonstrate anddiscuss produce for an autumn menu. She is the IACPAward–nominated author of Lucid Food: Cooking for anEco-Conscious Life (Ten Speed Press, 2010), a collection

of more than 80 original recipes (available for purchase) that has been featuredin The Washington Post, Saveur, The Philadelphia Inquirer and The Tasting Table.She was one of the principal chefs behind the menus of top NYC restaurants PureFood & Wine and Gobo. Menu includes creamy red kuri squash soup; kale saladwith avocado, almonds and toasted nori; grilled maitake mushrooms (hen of thewoods) (or other mushrooms available at Coop).Materials fee: $4. Event coordinated by Susan Baldassano.

sep 24fri 7:30 pm

sep 28tue 7 pm

sep 30thu 7 pm

oct 1fri 7 pm

oct 3sun 6 pm

oct 5tue 8 pm

oct 7thu 7:30 pm

Susan Baldassano, Coordinator

For more information on these and other events, visit the Coop’s website: foodcoop.com

All 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.

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Safe Food Committee Film Night:Blue Gold: World Water WarsIn every corner of the globe, we are polluting, diverting, pump-ing and wasting our limited supply of fresh water. The over-development of agriculture, housing and industry increase thedemands for water well beyond the finite supply, resulting indesertification. Corporations force countries to privatize their

water. Investors target desalination and export schemes. Corrupt governments use waterfor economic and political gain. Military control of water creates new geo-political mapsand power structures, setting the stage for water wars. This film follows people fightingfor their basic right to water, from court cases to revolutions to constitutional conven-tions to local protests.

Wordsprouts: Reading for Teens and Young AdultsTorrey Maldonado was born and raised in the Red Hookprojects of Brooklyn. After graduating from Vassar Collegewith a BA in Sociology, Maldonado earned a Master’sDegree in Educational Administration at Baruch College.

He has taught in a Brooklyn public school for nearly 10 years. His first novel,Secret Saturdays, which was published in April 2010, is inspired by his life andhis students’ struggles with bullying, tough choices, friendships and wanting to fitin while wanting to be themselves.To book a Wordsprouts, contact P.J. Corso, [email protected].

Pat Hall, Elijah Tucker andCamp, Noriega and DunnPat Hull is a songwriter fromConnecticut. He moved to Chico, CA,two years ago, released three albumsthere and toured extensively with a

band of friends. Today, he writes and performs in New York andis planning on releasing his fourth album entitled Fable Names.“With passion born of tribulation, Elijah Tucker reaches intounchartered corners of his heart and comes out grinning. Withthe sweet rawness of early Springsteen and Van Morrison, the

twists of Todd Rundgren and DavidByrne and the soul-striving of StevieWonder and Joni Mitchell, he makessounds to swim in.” Camp, Noriegaand Dunn is an acoustic power trio ofseasoned New York musicians comprised of Joshua Camp (OneRing Zero, Chicha Libre), Oscar Noriega (Lee Konitz) and Trevor

Dunn (Mr. Bungle, John Zorn). Their talents bring an eclectic, original mix of solid song-writing and fierce instrumental lyricism: classic Americana with forays into European folkmusic. Concert takes place at the Brooklyn Society for Ethical Culture, 53 Prospect ParkWest (at 2nd St.) • $10 • doors open at 7:45. The Very Good Coffeehouse is a monthlymusical fundraising partnership of the Coop and the Brooklyn Society for Ethical Culture.To book a Coffeehouse event, contact Bev Grant, 718-788-3741.

A Workshop for Mental Health Practitioners

Learn how to use art with your therapy clients. Experience how art can work for you in asupportive environment and you will begin to understand how to use it in your practice.When words are not enough, connect mind and body through art. Coop member SarahZahnstecher is a New York State–Licensed Creative Arts Therapist who works in privatepractice and has more than 20 years of experience.

Sustainable TownhousePrimer

This presentation is intended to provide homeowners with a basic understanding oftheir homes, what their assets and liabilities are, and how to retrofit. Topics includethe importance of the building envelope, solar orientation, air infiltration, heatingand cooling options, electrical efficiency, sunlighting and passive heating/cooling.Architect and Coop member Ryan Enschede leads an architecture practice pursuingsustainable building solutions adapted to NYC’s climate and built conditions.

Stars in Your Pocket:Evolutionary Astrology

This class is an introduction to evolutionary astrology. Our soul comes into this life withan underlying, evolving purpose. This purpose is the underlying cause for all thatoccurs in life: vocation, relationships, spirituality, health. With this deeper perspective,we can bring fresh insight into our lives that helps us move forward. We will discuss thebasic archetypes of the signs, houses and planets, through the 12 signs of the zodiac.Coop member Clara Nura Sala has been practicing and teaching astrology for 10 years.She is a graduate of the Jeffrey Wolf Green School of Evolutionary Astrology and coun-sels clients across the U.S. and around the world.

Blood DriveFact: Less than 3% of the population donates blood, and 90% will use blood sometime in their life. Presented in cooperation with New York Methodist Hospital. For fur-ther information about blood donation, call 718-780-3644.

Food Drive to Benefit CHIPS Soup Kitchen

CHIPS Soup Kitchen, located at 4th Avenue and Sackett Street, is the recipient ofmuch of our edible but unsaleable perishable food. They also need donations ofnonperishable foods. This food will go to CHIPS to help them feed people in theneighborhood who are in need of a nutritious meal. Consider contributing nonperish-able foods and commercially packaged foods; canned fish; canned fruits and veg-etables; pasta sauce; pasta; pre-packaged rice; pre-packaged beans; canned beans;canned soups; Parmalat milk; dry milk; peanut butter; cooking oil; or boxed raisins.Give donations to the collection table outside the Coop.

oct 15fri 7 pm

oct 15fri 8 pm

oct 16sat 11 am

oct 16sat 2 pm

oct 17sun 12 pm

oct 22-23fri-sat 11 am–6 pm

oct 12tue 7 pm

oct 23-24sat-sun 9 am–7 pm

Dream Workshop

PSFC OCTOBER General Meeting

Diversity Awareness Initiative Series:“Who Are Those Subtitles For?”

The World According to Monsanto

Eldercare from A to Z

Candida Albicans, AGAIN?

Agenda Committee Meetingoct 28

oct 30

oct 29

nov 2

oct 26

oct 24

oct 31

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THINKING TWICE ABOUTA BOYCOTT

TO THE EDITOR:An August 12th letter praises the

Olympia Food Coop for joining theboycott of Israeli goods. The authorneglected to say that the decision tojoin was taken in a backroom mannerwith the general membership unawareof the impending decision. Unlike ourcoop, according to Olympia’s by-laws,decisions to join any boycott are madeby the staff. After 2 years of discussionthe staff did not come to a consensusregarding joining the boycott. At thatpoint the Olympia board met with acontingent of boycott supporters and,without representation of dissentingopinions, voted to impose the boycotton its membership.

The use of such tactics is not sur-prising. Enlisting a civic organizationto support a boycott without 100% ofits membership’s agreement is ananti-democratic undertaking. While Iwould never force the letter’s authorto buy the luscious lychees the Coopstocked in August and deny her theright to boycott them, she should notdeny me the right to choose to buythem. She would further impose uponme, through my Coop membership,identification and agreement with apolitical view, regardless of my opin-ion on the matter. Imposing any boy-cott on the membership is akin tohaving the Coop endorse a politicalcandidate and then forcing every

member to vote for him.The Davis Food Coop was also

faced with members suggesting thecoop join the boycott. Davis’ by-lawsrequire that the coop’s board ofdirectors first approve a vote bydetermining if the proposed ques-tion is legal and serves a “properpurpose.” After research and discus-sion with the membership, the Davisboard determined the boycott failedthe “proper purpose” test. The boardreasoned that participation in theboycott would conflict with the gen-eral principles of the internationalcoop movement (the Rochdale Prin-ciples), which emphasize “political(and religious) neutrality and thedangers of meddling in political(and religious) affairs.” It wouldrequire the organization to accept astruth statements that could, at best,be characterized as opinion or selec-tive presentations of fact. Further-more, the board noted thatcooperatives “that have failed toabide by this essential principle ofpolitical neutrality have beenharmed by the divisiveness thatsuch issues cause among members.”

Joe Holtz eloquently addressed theissue of boycotts in the March 12,2009 Gazette. Noting that we do notexpect the Coop to take political posi-tions, he wrote “we do not measuremembers on their adherence to anypolitical position.” He also noted,“When a political position is takenthere is the risk of alienating mem-

bers who do not share it.” He conclud-ed, “that unless we can agree on aboycott in vast majority numbers, wewill do damage to our cooperativespirit, and our mission.”

Have the promoters of this boycottgiven consideration to the well-beingof the Coop and its community? Dotheir social justice concerns extend totheir fellow Coop members?

Barbara Mazor

BOARD SECRETARY—MINDING THE RULES,KEEPING US HONEST

DEAR COOP MEMBERS,Some members who attended the

August 31, 2010 General Meetingvoted on a proposal that was taken upby the meeting. Because that propos-al item had not been announced tothe membership in advance of themeeting, the actions taken by theAugust 31, 2010 GM in regards to thatitem are void.

I have submitted a complaintabout the handling of the item to thecommittee that chairs the GeneralMeetings.

For anyone who needs to contact meregarding this matter, my email addressis [email protected].

Sincerely,Elizabeth Tobier

Board member and secretaryPark Slope Food Coop

CHAIR COMMITTEE: “WE WILL LEARN FROM OUR MISTAKES”

TO THE EDITOR:The Chair Committee would like to

respond to a complaint it receivedfrom Coop Secretary Elizabeth Tobier.

At the August 2010 GM, a propos-al was made by a Chair Committeemember who was not involved withrunning the meeting that evening tosuspend the rules that would allow adiscussion item to be treated as aproposal. Before discussion couldcommence, a member called thequestion and a third member sec-onded it. The chair declared thequestion called. There was no objec-tion from the floor. The motion tosuspend the rules was then voted onand passed by two-thirds majority. Amember then moved a proposalregarding Barneys’ use of the term“co-op.” The proposal was seconded.Before discussion could commence,again another member called thequestion, which was seconded.Again the chair declared the ques-tion called, and again there was noobjection from the floor, with novote taken. The motion for the pro-posal was then voted on and passed.

The motion to suspend the rulesshould have been declared out oforder on the ground that the mem-bership of the Coop had not beeninformed that there would be a pro-

posal at the GM. Additionally, thereshould have been a vote on eachinstance of the motion to call thequestion.

The Chair Committee regrets thatneither of these actions was taken.

The Chair Committee is and alwayswill be a work in progress. We learnfrom our mistakes.

Sincerely,PSFC Chair Committee

DEAR COOP, WILL YOUPLEASE FORGIVE ME?

TO THE EDITOR:At the August GM, I proposed a

suspension of the rule that forbidsvoting on a discussion item. Afterthe suspension passed, I made amotion that allowed the coop staffto inform public authorities of a pos-sible violation of the New York StateCooperative Corporations Law (useof the word “coop” by Barneys), andbegin the process of forming a com-mittee to study the issue. Although Iam a member of the Chair Commit-tee, I was not serving in an officialcapacity at the meeting.

Following the meeting, Coop Sec-retary Elizabeth Tobier sent a com-plaint to the members of the ChairCommittee, as well as the board ofdirectors, general coordinators, mem-bers of the GM Rules Revision Com-mittee, and several other regular GMattendees. Having carefully re-readthe GM rules of order and a series ofe-mail messages discussing the com-plaint, and having consulted with theChair Committee, I have decided thatI was incorrect to propose the suspen-sion of the rules at the August GM,and that my motion was out of order.

I am not speaking on behalf of theChair Committee.

My intention in proposing the rulesuspension was honest and coopera-tive. I was not trying to abuse anyauthority or trust I may have as a mem-ber of the Chair Committee and the GMRules Revision Committee, nor was Itrying to use my knowledge of the rulesto push through my own agenda. I wasnot intentionally trying to disenfran-chise the absent membership, nor cir-cumvent the agenda process.

Nevertheless, I did do these things,and I am deeply sorry.

I believed that the majority of themembers present at the July GM want-ed to pass some form of statement inopposition to the use by Barney’s of theword coop, but voted against the pro-posal because of several major issueswith the wording. When the staffbrought a heavily revised version of theproposal to the August GM, I believedthat the overwhelming majority of themembers present felt frustrated by therules preventing them from doing so atthat time. I thought I could help themembership do what it appeared towant to do.

I did not consider the rights of the

We welcome letters from members.Submission deadlines appear in theCoop Calendar. All letters will beprinted if they conform to the pub-lished guidelines. We will not know-ingly publish articles which are racist,sexist or otherwise discriminatory

The maximum length for letters is500 words. Letters must include yourname and phone number and betyped or very legibly handwritten. Edi-tors will reject letters that are illegibleor too long.

You may submit on paper, typed orvery legibly handwritten, or via emailto [email protected] oron disk.

AnonymityUnattributed letters will not be

published unless the Gazette knowsthe identity of the writer, and there-fore must be signed when submitted(giving phone number). Such letterswill be published only where a reasonis given to the editor as to why publicidentification of the writer wouldimpose an unfair burden of embar-rassment or difficulty. Such lettersmust relate to Coop issues and avoidany non-constructive, non-coopera-tive language.

FairnessIn order to provide fair, comprehen-

sive, factual coverage:1. The Gazette will not publish

hearsay—that is, allegations notbased on the author's first-handobservation.

2. Nor will we publish accusationsthat are not specific or are not sub-stantiated by factual assertions.

3. Copies of submissions that makesubstantive accusations against spe-cific individuals will be given to thosepersons to enable them to write aresponse, and both submissions andresponse will be published simultane-ously. This means that the originalsubmission may not appear until theissue after the one for which it wassubmitted.

The above applies to both articlesand letters. The only exceptions willbe articles by Gazette reporters whichwill be required to include theresponse within the article itself.

RespectLetters must not be personally

derogatory or insulting, even whenstrongly criticizing an individualmember's actions. Letter writers mustrefer to other people with respect,refrain from calling someone by anickname that the person never useshimself or herself, and refrain fromcomparing other people to odious fig-ures like Hitler or Idi Amin.

LETTERS POLICY

09-23-10 p 01-16_Layout 1 9/22/10 6:13 PM


members who were not present, nordid I consider the deleterious effectthis might have on the agendaprocess, or the trust the membershiphas in the GM to deliver accurateadvice to the board of directors.

I hope that the membership willshow me its cooperative spirit by for-giving me my flaws. I am always learn-ing to do better, and I have learnedtremendously from this. I will workharder to be the member you expectme to be, and I hope soon to re-earnthe trust you place in me.

Sincerely,Dave Golland

UNREAL ESTATEManhattan Borough President Scott

Stringer: “The entrance fee to live here is amillion-dollar condo.”-—NYT 5 Jul 10“Give me your tired, your poor, your huddled

masses,”‘Said Emma Lazarus—but time passes,And the poor go back to being wretched

refuseFor which the condo captains have no use.And so the needy are forced again to

disperse,To search for ill-lit tenements, or worse,From which their outcast children may

behold The soaring towers built of glass and gold.

Leon Freilich

REVENGE OF THE SMALLPEOPLE, PART II

TO THE EDITOR:My 6/3/2010 Environmental Com-

mittee report argued that most envi-ronmental devastation is generatedby corporate activity, not citizens,that corporations are not simply ful-f i l l ing “consumer demand” butrather forcing it, and that “green con-sumerism” would not reverse our direenvironmental situation—that onlydecisive political action can stop thefreewheeling environmental destruc-tion corporations inflict with seem-ing impunity.

But that's not likely. Corporatemoney has subverted politics. Mostpoliticians, Democrats and Republi-cans, depend on it, and are conse-quently committed to implementingcorporate agendas. Presidential andsenate candidates differentiate them-selves—at least rhetorically—on cul-tural and social issues. On war, the direenvironmental situation, and corporatemoney in politics, an unholy consensusexists. In short, the system is rigged,

In 2000 George W. Bush lost the pop-ular vote to Al Gore but became presi-dent by carrying the Electoral College. TheSupreme Court's majority opinion inBush v. Gore contained the startlingobservation that Americans have noConstitutionally guaranteed right even tovote for president. The Constitution'sArticle II, Section I describes presiden-tial elections thus: “Each State shallappoint, in such Manner as the Legislaturethereof may direct, a Number of Electors,

equal to the whole Number of Senatorsand Representatives to which the Statemay be entitled in the Congress”[emphasis added].

That's right! Electors vote for presi-dent, and state legislatures determinehow electors are chosen—by popularvote or otherwise. (Senators werechosen this way until the 17thAmendment instituted popular votingin 1913.)

Ralph Nader, spearhead of thegreat environmental, governmentaccountability, and workplace andconsumer safety laws of the 1970'sand the very symbol of opposition tocorporate power, took viciously per-verse criticism for winning too manyvotes, allowing Bush to win a plurality(not a majority) in Florida—the pop-ular vote margin being 537 votes—and thus all of Florida's 25 electoralvotes. The ultimate and crazy logic ofNader's vil i f ication is that onlyDemocrats and Republicans beallowed to compete in elections!Partisans may like that idea, butbesides being unconstitutional andanti-democratic, when corporatemoney rules politics no matter howdestructive to environmental, eco-nomic, and social well-being, we'vegot a problem, and continuing tovote for complicit Democrats andRepublicans just deepens it.

Partisans should instead directtheir anger. The aftermath of the 2000election was an obvious time to intro-duce a Constitutional amendmenteliminating the antiquated and anti-democratic Electoral College. Plurali-ty victories and split votes are easilysolved by runoff elections. But noneof this was discussed, nor will it with-in today's two-party stranglehold.

Longshoreman philosopher EricHoffer said that change seldomcomes from experienced politi-cians—experience is a handicap,that real revolutionaries “were whol-ly without political experience.”Pingponging from one corporateparty to the other, thinking this ischoice, or doing so while waiting forviable alternative parties or candi-dates to appear (meaning, in today'senvironment, corporate funded) isself-defeating and only strengthensthe two-party deathtrap. Not votingmeans giving up one's only legal,tangible power in determining whogoverns. Alternatives exist now. Weneed outsiders—real ones.

David Barouh

LET’S KEEP COOPPOLITICAL DISCUSSIONSFOCUSED ON FOOD-RELATED ISSUES

TO THE EDITOR:Last year our family joined the

Park Slope Food Coop. I expected tofind quality healthful food choices atreasonable prices in exchange formonthly “volunteer” work in a co-

operative, community-building set-ting. The regular ads in this paperpromoting diversity and equalityremind me that I joined the rightorganization for these goals andmake me feel welcome.

I do not, however, feel welcomewhen, in every issue, I see an anti-Israel op-ed piece (masquerading as aletter-to-the-editor). Don’t get mewrong. I heartily support freedom ofspeech and I could argue or agreepoint-by-point with Israel’s detractorsin every issue of the LG. I could alsoargue that there are a host of coun-tries (including the USA!) that havesome disagreeable, even harmful,policies especially toward theirminorities.

But I (and I’m sure I’m not alone)

joined the PSFC thinking about foodnot international political situations.Like many other Coop members, I aminterested in international issues andhave found other forums and venues(luckily there are so many in Brook-lyn!) in which to discuss them, vent orpromote my personal agenda. If we asa food co-operative feel we must getinvolved in political issues, we couldfocus on, for example, underpaidmigrant workers, unhealthy workingconditions, sources of toxic food orfighting childhood obesity.

I look forward to seeing in thepages of Linewaiters’Gazette articlesand letters to the editor more relevantto our mission than the seeminglyendless focus on Israel.

Robert Blumenthal


In MemoriamHeather Ann Faraone

Heather Faraone, a complementary healthcare practitioner, died on August 25 in herhome in Park Slope. She was 47. Heatherhad been diagnosed with leukemia twoyears ago, and this past March the diseaseadvanced to the point where she needed abone marrow transplant. Complicationsfrom chemotherapy prevented the trans-plant from taking place.

Heather studied at the University ofPittsburgh, where in 1986 she was awardedthe designation of University Scholar, as“one of those who show high promise of sig-nificant contribution to society and

progress.” She subsequently worked for more than a decade at theUniversity as a researcher for a child development demonstration pro-gram for Early Head Start. Through her work in Early Head Start, as wellas other research experience at Mount Sinai Medical School and theFederal Department of Health and Human Services, Heather identified agap in health care services, which inspired her to develop a multidisci-plinary practice in complementary health care, with a strengths-basedand client-driven approach, using compassion, trust and freedom asguiding principles.

Her practice, Brooklyn Energy and Bodywork, flourished for the pastten years, as she incorporated into her work Jin Shin Jyutsu (aJapanese form of acupuncture without needles); the Trager Approach(bodywork to facilitate neuro-muscular reeducation); and the chakradevelopment and meditation teachings of her mentor, ElianeSisqueira.

While she lived in Pittsburgh, Heather studied Indian classical andfolk dance, and performed a solo kathak at the Three Rivers ArtsFestival in 1995; she created choreography that synthesized salsa,samba, cumbia and Indian dance. A keen curiosity and desire to learnled Heather to study art at Brooklyn’s Pratt Institute, and furnituremaking at Anderson Ranch in Colorado. In 1999, she worked briefly asa furniture maker with Robert Martin Designs in Brooklyn. NativeAmerican spiritual traditions were of great interest to Heather, and in2000 she spent six weeks on the Dine (Navaho) Reservation in Arizona.The friends she made there invited her to stay in a hogan and partici-pate in rituals. In the past four years she devoted herself to ice skat-ing, becoming an instructor and competing with Women In Sync, asynchronous ice skating team that placed fourth at the 2008 EasternSectional competition in Richmond, VA.

Heather is survived by her beloved, Vincent Collazo, and their dog,Eclipso, sisters Holly, Elizabeth, Andrea, Bernadette and Caroline,nieces Zea and Jessica, and nephew Joshua.

Heather joined the Park Slope Food Coop in 1997, and her last (andfavorite) Coop workslot was as a hauler for the Compost Committee.

09-23-10 p 01-16_Layout 1 9/22/10 6:13 PM

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



BED & BREAKFAST

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beautiful parlor floor thru apt.

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deck, wi-fi, sleeps 4 or 5 in privacy

and comfort. Located in the heart

of the Slope. Call or visit us on the

web. Jane White at 718-788-7171,

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CLASSES/GROUPS

ART PORTFOLIO CONSULTANT/

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general art lessons. Homeschoolers

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or will travel to yours. Individual or

small groups. www.risajohnson.

com. 718-369-0647.

YOGA FOR BEGINNERS on Friday

mornings. Beautiful, pristine stu-

dio one block from the Coop. Small

classes, personal attention and a

10% discount on class cards for

PSFC members! For details on this

and other classes, visit Jennifer

brilliant.com.

TAI CHI PRIVATE CLASSES

available in Boerum Hill area.

$60 per hour class. Contact

Tom at [email protected]. Visit

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room, large lecture or group ses-

sion room (e.g. Shiatsu, Yoga, Chi-

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office referrals. Non-medical

offices also available. Reasonable

rates. Please call: 212-505-5055

HOUSINGAVAILABLE

HOUSE FOR SALE: Mohegan

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CLASSIFIEDS

VALET BIKE PARKING IS HERE ON SUNDAYS!

Every Sunday through November 21, from3:30 p.m.–8:00 p.m., Coop

members can leave their bikeswith our valet parking service,which is like a coat check for

bikes. Working memberswill check in and watch

your bike for you.

Just drop off yourbike, do your shop-

ping or your shift, and hop back on. No locks,no worries, no theft. Service operates rain orshine. Look for us in front of the yellow wall.

(Note: no bike check-in after 7:30 p.m.)

Valet bicycle parking at the Coop is broughtto you by the PSFC Shop & Cycle Committee.

AttentionPark Slope Food CoopYou won’t believe what this credit union has to offer!

Representatives from People’s Alliance Federal Credit Union will be at the Park Slope Food Coop to

present information and to sign up membersin the second-floor meeting room.

Saturday, Sept. 2510:00 a.m. – 2:00 p.m.

Tuesday, Sept. 281:00 – 3:00 p.m.5:00 – 8:00 p.m.

Tuesday, Oct. 192:00 – 5:00 p.m.

Wednesday, Oct. 202:00 – 4:00 p.m.

Tuesday, Oct. 266:00 – 8:00 p.m.

Saturday, Oct. 302:00 – 6:00 p.m.

COMMUNITY CALENDAR

Community calendar listings are free. Please submit your event listing in 50 words or lessto [email protected]. Submission deadlines are the same as for classifiedads. Please refer to the Coop Calendar in the center of this issue. An asterisk (*) denotes aCoop member.

SAT, SEP 25

Peoples' Voice Cafe: Sharon Katz

& the Peace Train; Walkabout

Clearwater Chorus. 8-10:30 p.m.,

Community Church of New York,

40 E. 35th St. (between Madison

& Park). For info call 212-787-

3903 or peoplesvoicecafe.org.

Suggested donation: $15 gener-

al/$10 member/more if you

choose, less if you can't/no one

turned away.

SUN, SEP 26

"Honoring Yourself, Elevating

Your Practice": A Workshop for

Health Care Practitioners. Learn

how to build a strong founda-

tion for your practice as well as

your personal joy as a healer.

Geared toward both seasoned &

beginning practitioners. Facili-

tated by Joanna Lindenbaum,

www.soulfulcoach.com. 5-7

p.m., $35. Brooklyn Acupuncture

Project, 530 3rd Ave. #4F. RSVP

to [email protected].

WED, SEP 29

Back to School Night: Dr. Andrea

Auerbach & Carol Patti, Nutri-

tionist. 3-7 p.m. 196 6th Ave.

between Union & Berkeley.

School nutrition, backpack safe-

ty, how to enhance learning

skills, snacks, prizes, info, fun. A

must for all: parents, caregivers

and children.

SAT, OCT 2

Peoples' Voice Cafe: Mahina

Movement; Annie Dinerman. 8-

10:30 p.m., Community Church

of New York, 40 E. 35th St.

(between Madison & Park). For

info call 212-787-3903 or peo-

plesvoicecafe.org. Suggested

donation: $15 general/$10 mem-

ber/more if you choose, less if

you can't/no one turned away.

TUE, OCT 5

The Brooklyn Women’s Chorus

is having open rehearsals to

invite new members every Tues-

day evening during the month of

October. No auditions. Try your

first rehearsal for free with no

commitment. 7:30 at the Brook-

lyn Society for Ethical Culture.

Prospect Park West at 2nd St.

For more info, visit www.brook-

lynwomenscho-rus.com or call

Bev Grant at 718-788-3741.

WED, OCT 6

FOLK OPEN SING: Come sing

with us on the first Wednesday of

every month. Bring voice, instru-

ments, friends. Children wel-

come. Cohosted by the Folk

Society of NY, the Ethical Culture

Society & the Good Coffeehouse.

At the Ethical Culture Society, 53

Prospect Park West. 7:30–10:00

p.m. Info: 718-636-6341.

SAT, OCT 9

Peoples' Voice Cafe: Jim Page;

Dave Lippman. 8-10:30 p.m.,

Community Church of New York,

40 E. 35th St. (between Madison

& Park). For info call 212-787-

3903 or peoplesvoicecafe.org.

Suggested donation: $15 gener-

al/$10 member/more if you

choose, less if you can't/no one

turned away.

09-23-10 p 01-16_Layout 1 9/22/10 6:13 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.

dent victims. Limited caseload to

ensure maximum compensation.

Member of NYSTLA and ATLA. No

recovery, no fee. Free consult.

Manhattan office. Park Slope resi-

dent. Long time PSFC member.

Adam D. White. 212-577-9710.

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.

NEED A PAPER “THERAPIST?”

Feel burdened by your stuff? Can

you find what you need when you

need it? Would you like more

space and ease in your home,

office or life? Call a professional

organizer: Parvati at 718-833-6720,

[email protected]. Free initial

phone consultation.

TOP HAT MOVERS, INC., 145 Park

Place, Bklyn. Licensed and Insured

Moving Co. moves you stress-free.

Full line of boxes & packing mate-

rials avail. Free estimates 718-965 -

0214. D.O.T. #T-12302. Reliable,

courteous, excellent references &

always on time. Credit cards

accepted. Member Better Busi-

ness Bureau.

DO YOU or a senior you love need

to downsize & move? Or just get

organized? We are a senior move

manager here to help: create a

floor plan of your new home, sell &

donate possessions, pack &

unpack and manage the move.

Insured. 917-374-1525. Email:

[email protected] or

visit www.papermoonmoves.com.

MADISON AVENUE HAIRSTYLIST

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.

HAIRCUTS HAIRCUTS HAIRCUTS

in the convenience of your home

or mine. Also color highlights or

lowlights. Adults $35.00 Kids

$15.00 Call Leonora 718-857-2215.

PAINTING & WALLPAPERING. 25

years experience restoring cracked

walls & ceilings. Zero-VOC paints

available. Call Fred Becker 718-

853-0750.

SERVICES-HEALTH

HOLISTIC OPTOMETRY: Most eye

doctors treat patients sympto-

matically by prescribing ever-

increasing prescriptions. We try to

find the source of your vision

problem. Some of the symptoms

that can be treated include

headaches, eye fatigue, computer

discomfort, learning disabilities.

Convenient Park Slope location.

Dr. Jerry Wintrob, 718-789-2020.

holisticeyecare.com.

HOLISTIC DOCTOR in Naturopathy

stimulates body’s natural ability to

heal chronic conditions, allergy,

skin, muscle, cancer support with

homeopathy, physical & chelation

therapies, bioenergetic acupunc-

ture, lab tests, hair analysis &

more. Research Director. 20 years

exp. As Featured in Allure Maga-

zine. Dr. Gilman 212-505-1010.

HOLISTIC DENTISTRY in Brook-

lyn & Manhattan (SOHO). Dr.

Stephen R. Goldberg provides

comprehensive family dental

care using non-mercury fillings,

crowns, dentures, thorough

cleanings, non-surgical gum

treatments with minimal X-rays.

For a free initial exam in a nutri-

tion-oriented practice and for

insurance information, please

call 212-505-5055.

THERESE BIMKA LLSW LICENSED

PSYCHOTHERAPIST Exp. w/ Chil-

dren, Adolescents + Adults. Com-

passionate, interactive +

experienced integrative approach

using strong clinical skills + diverse

modalities such as Jungian Sand-

play Therapy, Expressive Arts, Guid-

ed Visualization + Relaxation

Techniques. Park Slope 718-622-

5220. www.ThereseBimka.com.

VACATIONS

HUDSON VALLEY VACATION

COTTAGES. One- to three-bed-

room cottages for sale in family-

friendly, historic three-season

community in Westchester County,

NY. Pool, tennis, hiking, social

activities. $42k–112k, cash

sales. Annual maintenance

approx. $4k. Sorry, no dogs.

w w w . r e y n o l d s h i l l s . o r g /

bungalowshop or 973-951-8378.

WEEKEND/SUMMER CATSKILLS

MTN RETREAT two hours from

Brooklyn! Buy (69k) or rent Apr-

Oct (6k) double unit in premier

cooperative bungalow colony.

Ful ly equipped/furnished.

Sleeps 5-10. Playground, pool &

community garden on 8 acres.

Nr hiking, biking, fishing, horse-

back riding and more! Contact

sgcorners35@ gmail.com.

MODERN, SPACIOUS, SECLUD-

ED 4 SEASON COUNTRY HOUSE

for rent. 10% off for Coop mem-

bers. Columbia Cty nr Berkshires

and all that culture and good

food. But our house is on a quiet

rural rd. 16 private acres, 1 1/2

acre private pond. Hse sleeps 11,

wood stove, W/D, wifi, linens.

See pix www.vrbo.com 263517.

Or call D 917-922-7845.

CLASSIFIEDS (CONTINUED)


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PuzzleAnswer

The Ecokvetch is now on Facebook,

representing the Park Slope Food Coop’s Environmental

Committee.

09-23-10 p 01-16_Layout 1 9/22/10 6:13 PM

THANK YOU!

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

Liz AlterIoanny AndritsosEric AppletonNicole BaileyJulie BarberMatthew BarberFela BarcliftTalia BarrettLibby Batten Ben BerlinGregory BernardiKonstantin BibichkovKati Bicknell Eva BonimeCathrin BowtellAndrea BrathwaiteLiz BudnitzAmanda CapalboIan CaseBradford CernTzivia Chaya RosenthalJane ClappAllison ClarkShelly CohenJonathan ComishThomas Crane.

Brooke DavisLisa DavisLoren DayeBrian DentzElizabeth DettoriAisha DomingueThomas DooleyAnna DoyleKaren DurhamBenjamin EagleHugo EspinelRobert EvansJakob FelthamGeoffery FingerBrendan Flannelly-KingPeg FoxChristine FrancisMarie-Theres FrankePaul GalliCaroline GambellMarc GianIrena GinsburgMichele GiordanoJo Gonsalves Robert GullixsonNamita Gupta

Renee HallJean-Francois HamantMasako HaradaSteve HarrisMartine HasenauerMiho HatoriJanine HermanMargarita HernandezAndrew HessEmma HoettePhil HoffJeffrey HogrefeRussell HollandChelsea HorensteinSarah HymansonVinicius ItoJunko IwasakiS J HannahMatthew J. GarrisonAnn JamesMartin JamesLouise JensenWalis JohnsonLaloma KaganPaul KahlonRachel Kahn

Nathan KarpHeather KellerOlivia KloseTerri KohlerKyla Krug-MeadowsJudith KubranDaniel KurfirstMarian LaiRachel LearsJames LeonardJany LeveilleKatia LiefOliver LiefJessica LingAsya M. GorokhovskyJennifer MacartneyJennifer MacFarlane Eric MagnusShivani ManghnaniAdam MarcusJoshua MarlandRowena MarvinJohn MatsonHadassah MaxCynthia McKnightJon Miller

Andy MilneDaniel MintzRicardo MirandaMatt MitlerAnna MoenchEileen MoranJennifer MorganMical MoserRysia MurphyRowie NameriSally NewmanPam NewtonStephen NguyenCate NolanTara NolanMax Novick Sophie OberfieldJulia ParshallNatasha PaulMicheal PerrineKate PettyPieranna PieroniMegan PiontkowskiSusan PittardBarbara PostTunde Ra Aleem

Harish RaghavanPilar RamosRuby Randig Matt RederSuzanna ReesWes ReidSarah ResnickTina RichersonLisa RochlinTina RomeroElla Rose CharyJesse RoweUrsula RuedenbergBen SacksDavid SaltzmanShira SameroffAnthony SaracinoDave ScaringeSarah Schenck Anna SchillySivan Schlecter Benjamin SeibelJolie SignorileCarlos SolisThomas StephanosUni Sung Lee

Sara SwartzLeo TerryChris TetonisMichele ThomasBhav TibrewalSeraphina TischJule TortiStephanie TragerDebra VilenEleanor WallaceLaura WaltersHabiybah WashingtonClaire WeinraubDavid WhiteSarah WickLittle Wing LeeAnnie WongGarth WrightNaomi WurstAlexandra Zobel

WELCOME!

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

Sara AbrunaTariqah AdamsAmelia AdlerCesar AguilarSarah AkhterAmanda AllenChris AllickKaykhosrow AlvandiRebecca AlvandiSharon AlvandiMichael AndersonCharlotta AnderssonLockie AndrewsAnna Camilla AnichiniAnna-Camilla AnichiniMichael AppuhnEvy AristheneRaquel AristheneSatoshi AsanumaAnnika BachDavid BackerErika BarrattJulia BarrettNed BealyEmily BeardPaulette BensussenSonam BhutiAmerica BillyChristopher BlackerJames J.A. BlairDennis BoddenNoemie BonnetArthur BowersSarah BrafmanAnna BrennerHazel BrinkleyAnna BrodbeckDaniel BrofJanice BrotmanHanna BrownPaul LeMarc BrownRebecca BursteinAdam CantwellSarah Carson CloudHannah CarusoKathryn CataneseMiles ChampionBonnie and Kevin

Chatham-StephensFabrizzio ChavesAnn Chung-Mellman

Jon CohrsDavid CoitGavin ColemanKevin CollierChristina CollinsDennis ConroyGregory ConyersGali CooksJason CorkumDaphne CorrellSophia CosmadopoulosRaphael Crawford-MarksJory CunninghamDan D'ippolitoErin DanielEls De GraauwRanda DeanAlicia DeBrincatBrian DemskiJennifer DemskiJacqueline DennisNassirou DialloJohn David DivirgilisJean Ann DouglassAnna DoyleHeather DuBoisAlexandra DuffeyAugusta DuffeyEmily EarleDavid EddyRosabeth EddyJoshua EllisonRachael EllisonDiana EngChrissy EtienneElizabeth FearnleyStephen, Philip FearnleyAnita Feingold-ShawNancy FischettiAya ForsterJesse ForsterEvan FrancaShawndel FraserRachel FrederickMarie FulghamStephen FulghamErin GallagherMichael GargiuloDavid GeisslerRobert GermanNicola Giardina

Hiroko GildeaKevin GildeaAnne GilheanyLisa GoldenbergAdam GoldsteinCarter GoodwinMatthew GoodwinRandi GottfriedLinda GraziAdjua GreavesFeotiniya GrechkoDiahann GreenMarla GreenwaldBozena GroosmanDan GrossJessica GrossDavid GrossmanLiliana GrossmanEdward GuntekAdam HagedornKenneth D. HagoodAmber HahnDavid HahnWesley HallNicole HallettYoshio HamaJin (Aya) HammandMaggie HannayStacey HarkeyKatrina HartogAmber Hawk-SwansonTiana HaydenSimone HerbinBill HermanMargarita HernandezLaura HerreraRobyn Hillman-HariganConan HinesAlex HlivkaRuby HoetteJihae HongMolly HongolaMegan HonigSusan HortonRyan HurleyRyan M. HurleySarah IcklanMike InczeAkiko InoueTJ JacksonSaskya Jain

Jose JamesSarah JohnsonJakob Aastoop JorgensenDiana KahnRonald KahnBrian KantrowitzClaire KelleyElizabeth KilsteinEmily KlassonJeffrey KlugmanKyle KnightBenjamin KoehlerAthena KokoronisAaron KotlerJesse KovnatLauren KransonStefanie KruegerMari KurodaDan LaneSamantha Wylde LangSteven LawrenceNicolaine LazarreKathryn LeenhoutsJoshua LewisAmy Lockeridge HuttoCharles LoganChristina LoveEric LundeHilary LustickNina MacintoshAlma MaganaKonstantine MalakosJonathan ManesSanjay ManghnaniChristine MannoJohn MannoElizabeth MarguliesKathleen MarshallRobbie MartinKatheryn McGaffiganMarlie McGovernMischo McKayMelanie McLaughlinKatie MellingerBenjamin MellmanEthel MendezAriel Mendez-PenateMichael MeyerShantonne MilesAdam MillmanSarah Millman

Daniel MintzerAbigail MitchellSandra ModafferiAlison MonroseErin MooreHannah MooreMargaret MorrisSarah MorrisMari MuehlJoshua MuldavinMegan MyersChristina NajarroEvan NamerowMia NathansonNavid NayebiJamal NeddAlina NeganovaDerek NelsonKarla NielsenJustin O'ConnorMatt OcchuizzoKeren OhanaMercy Olubunmi OniBeth OnofryCharlie ParadiseCassidy ParkerElizabeth ParksPatricia ParksTamara ParviziSarah PattenShelagh PattersonJoshua PeachRyan PeckJoshua PhillipsEdmund PierceRyan PiesterVernon PiperMarika PlaterSamantha PlattJen PotocnikPascale PradelHewitt PrattAlexander ProvanPaulo QuilcaHolmes RackleffRavinder RandhawaVictoria RasinskayaKyle RatnerKate RecchiaRyan ReineckRandolf Reiss

Olivia RelovaNathaniel ReuterGrace Robinson-LeoMarco RodriguezTina RomeroFred RosenbaumKeren RosenbaumStephen RosenthalAdam RosenwachMatthias RudolphFrederic RueggRyan RussoJennifer RutledgeKatie SaboAmy SaloJacob SandersKevin SattinMichelle SavacoolJason SchaferMollie SchneiderEllen SchonfeldElanor SchoomerAlyssa SealockPaul SealockMichele SeelingerSuzanne SeggermanAlina SeleznevaMichelle SharkeyChristopher SheardMay ShetritMirichu ShibaNeil ShibataDorothy ShippsDeepak ShresthaLucy SidermanGustavo SilvaYefim SimkhayevDashaun SimmonsRosalin SivNina SmirnovaNina SmirnovaAndrew SmithDouglas SmithTim SmithOluwakemi SosanyaJoia SpecialeLeah SpigelmanKarl SpoerriGeorgios SratosLiz StephensAbbey Stone

Angilyn StrangEmily StreeterJulia Elizabeth SullivanZaneta SykesPatrick SymmesAnastasia TaketomoDaniel TammanMorgan TaylorEric TenzaChin TeohLea ThauDavid ThomasAndreas TolaasTammy Lee TolaasAva TomlinsonNatalie TschechaniukSophia TuSarah TuckerIngvill TveiteLiza VadnaiHeather VailElisa Van JoolenMonica VarsanyiMatthew VarvilGrit VltavskyAddison WalzOlivia WarnerJoyce WashingtonPatty WatersChristopher WeingartenElizabeth WhitcombJames WilkersonGlenn WilliamsKathryn WinderWill WiseheartKyle WolpertJohn WrightNamgyal YangchenSusan YaoDylan YeatsRye YoungStephanie YoungSophroria YuJeff YuenJamie YuengerJ. Matthew ZarnowieckiLisa ZelznickMatthew ZelznickYi ZhangChelsea Zimmer



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volume ee, number 19 september 23, 2010 a gascon in park ......holtz presented a discussion item for...

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