Inside: the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative www.syracuserealfood.coop the new leaf 618 Kensington Road Syracuse, NY 13210 www.syracuserealfood.coop phone: 315-472-1385 email: [email protected]January 2016 Your Local Grocery Store Open To The Public $ 5 00 OFF Your Total Purchase of $50.00 or more (not including sales tax) Limit one coupon per customer. Not valid on special orders & turkeys. Offer valid through 2/29/16. Save at the Co-op New for 2016, “The Co-op Share” By Reina Apraez, Produce Lead The Syracuse Real Food Co-op is excited to serve our community this spring with a produce subscription program we are calling “The Co-op Share”. These subscriptions will be made up of 9-12 different varieties of sustainable, Non-GMO or Certified Organic produce from an assortment of Upstate New York Farms throughout the growing season. This is our interpretation of a community supported agriculture program; it is Cooperative Supported Agriculture! Customers can sign up before our program starts, or on a rolling basis during the season. Subscribers will be able to enjoy a pre-curated combination of the most exciting local options in produce every week, along with recipes for their use. This option allows customers to support many local farms every week, as well as the Co-op throughout the growing season. We are offering various payment options for the season, from as many as all 32 weeks in advance (a savings of $200!), to as soon as the Sunday before each share drop for $30 per box.This option also invites families who purchase groceries with SNAP. Syracuse Real Food Co-op is now the only CSA-style option in the City of Syracuse that accepts SNAP. You will be able to purchase options with SNAP, up to 2 weeks in advance (per federal requirements) at a discounted rate. By subscribing to The Co- op Share, you support more than just one local farm. You support the entire CNY food system. Subscribers will gain access to the best and most exciting seasonal produce Upstate New York has to offer from the farms who harvest the best quality crop. Not only will subscribers gain access to the standard hearty vegetable supply, but we will provide specialty seasonal produce and fruit, like ramps, fiddle heads, stone fruit, and berries. The Co-op Share provides the most flexibility of any produce pick-up option in Central New York. Planning on being away for a week? We will credit you for an additional week in our season. Running short on time to pick up your share? We can deliver it for you via our Rosie App – order the rest of your groceries too! We will keep tabs on your account and help you find the best option to get your worth of local, sustainable produce. PRST STD US POSTAGE PAID SYRACUSE, NY PERMIT #1550 • Letter from the Editor • New Members • Co-op Member Mailbox • GM Comments • New Product - Oregon Kombucha Kit • Employee of the Quarter • A Protein Primer • Annual Meeting Pics • Board of Directors • BOD Commentary • Co-op Supplier Spotlight - Middle Ages Brewing Co. • Quarterly Pictures • Permaculture Garden • Kids Love the Co-op • Recipe of the Quarter The Co-op Share’s season will last 32 weeks, from April 13 - Nov 16. Advance payment and subscription options: $720 ----- for 32-week payment – ($22.5 per box, save 25% off retail value) $360 ----- for 16-week payment – ($22.5 per box, save 25% off retail value) $300 ----- for 12-week ($25 per box, save 17% off retail value) $208 ----- for 8-week option ($26 per box, save 13% off retail value) $108 ----- for 4-week subscription ($27 per box, save 10% off retail value) Less than two (2) weeks in advance: $26 per box, using EBT/SNAP benefits. $30 per box for other payment methods.
Transcript
Inside:
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
January 2016 Your Local Grocery Store Open To The Public
$500 OFF Your Total Purchaseof $50.00 or more (not including sales tax)Limit one coupon per customer.
Not valid on special orders & turkeys.Offer valid through 2/29/16.
Save at the Co-op
New for 2016, “The Co-op Share”
By Reina Apraez, Produce LeadThe Syracuse Real
Food Co-op is excited to serve our community this spring with a produce subscription program we
are calling “The Co-op Share”. These subscriptions will be made up of 9-12 different varieties of sustainable, Non-GMO or Certified Organic produce from an assortment of Upstate New York Farms throughout the growing season. This is our interpretation of a community supported agriculture program; it is Cooperative Supported Agriculture! Customers can sign up before our program starts, or on a rolling basis during the season. Subscribers will be able to enjoy a pre-curated combination of the most exciting local options in produce every week, along with recipes for their use. This option allows customers to support many local farms every week, as well as the Co-op throughout the growing season.
We are offering various payment options for the season, from as many as all 32 weeks in advance (a savings of $200!), to as soon as the Sunday before each share drop for $30 per box. This option also invites families who purchase groceries with SNAP. Syracuse Real Food Co-op is now the only CSA-style option in the City of Syracuse that accepts SNAP. You will be able to purchase options with SNAP, up to 2 weeks in advance (per federal requirements) at a discounted rate.
By subscribing to The Co-op Share, you support more than just one local farm. You support the entire CNY food system. Subscribers will gain access to the best and most exciting seasonal produce Upstate New York has to offer from the farms who harvest the best quality crop. Not only will subscribers gain access to the
standard hearty vegetable supply, but we will provide specialty seasonal produce and fruit, like ramps, fiddle heads, stone fruit, and berries.
The Co-op Share provides the most flexibility of any produce pick-up option in Central New York. Planning on being away for a week? We will credit you for an additional week in our season. Running short on time to pick up your share? We can deliver it for you via our Rosie App – order the rest of your groceries too! We will keep tabs on your account and help you find the best option to get your worth of local, sustainable produce.
PRST STDUS POSTAGE
PAIDSYRACUSE, NYPERmIT #1550
• Letter from the Editor• New Members• Co-op Member
Mailbox• GM Comments• New Product -
Oregon Kombucha Kit• Employee of the
Quarter• A Protein Primer• Annual Meeting Pics• Board of Directors• BOD Commentary• Co-op Supplier
Spotlight - Middle Ages Brewing Co.
• Quarterly Pictures• Permaculture Garden• Kids Love the Co-op• Recipe of the Quarter
The Co-op Share’s season will last 32 weeks, from April 13 - Nov 16.
Advance payment and subscription options:
$720 ----- for 32-week payment – ($22.5 per box, save 25% off retail value)
$360 ----- for 16-week payment – ($22.5 per box, save 25% off retail value)
$300 ----- for 12-week ($25 per box, save 17% off retail value)
$208 ----- for 8-week option ($26 per box, save 13% off retail value)
$108 ----- for 4-week subscription ($27 per box, save 10% off retail value)
Less than two (2) weeks in advance:
$26 per box, using EBT/SNAP benefits.
$30 per box for other payment methods.
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
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Jeremy DeCharioGeneral Manager
Scott PiersonAssistant Manager
Reina ApraezProduce Lead
Don DeVeauMarketing and Member
Services Coordinator
Gabriel SmithGrocery Lead
Board of Directors
Co-PresidentMeagan Weatherby
Co-PresidentAndrew Erickson
SecretaryDebra Lee Gertz
TreasurerLarry Rutledge
John CraddockAbigail Henson
Briana C. KohlbrennerSteven Morris
Tom Taylor
New Leaf Editorial Team
EditorDon DeVeau
ContributorsReina Apraez
Jeremy DeCharioFierke FamilyGabriel Smith
Tristan McCulloughCo+op Stronger Together
Jesse HaasMeagan Weatherby
Scott Pierson Robin Asbell
Printing and LayoutUpstate Printing
(315) 472-1385www.syracuserealfood.coop
618 Kensington RoadSyracuse, NY 13210
Welcome Our New Members!Welcome Our New Members!Lauren AlbaroniGiovanna AlbaroniAndrea Zurbruegg BennettStephenie BernackiCory BootsKaty BootsDarlene BrooksJonathan BryantRobert Bucklin
Avalon BungeJohn P. CarrollSteve ChapinSteven G. CodnerChristopher CollettaJayne ConahanKaren ConahanStirling CousinsBrian CousinsAbby DarrahJill Deltosta
Faduna ShirwaJustin StangelAdam SudmannRobert SwanRebecca SwanKyle TurchickGabriella UvegiTaylor Davis Van-AttaGary VeatorPatricia VeatorJulia M. WhiteKaylah WicksDorothy WigmoreAmy Zubieta
The main reason we moved to the Barry Park neighborhood is the Co-op. Having worked and shopped at co-ops in Oregon and Arkansas, we wanted to be close to great food and good people. Syracuse Real Food Co-op with its great staff and local knowledge is always there to help out with any need or question.
We are excited with the new grow
space out back and the many possibilities that are sprouted out the back door. The apple tree is ready to be grafted on this spring, so anyone with a scion (editor’s note: a young
shoot or twig of a plant, especially one cut for grafting or rooting) to give the tree can bring it by. The greens and things will be planted soon, so anyone for a garden party out back?
The welcoming smile of the crew and the meeting of the neighborhood people ready to chat and tell me the news of the day are embraced with every visit. I wish the Co-op many more years.
The Fierke Family
Co-op Member Mailbox
Testimonial by the Fierke Family, Co-op Members
Who Are We Going To Be When We Grow Up?
By Don DeVeau, Editor
As you read through this New Leaf Newsletter you start to get the sense of who we are going to be. Our leaders are
asking members how they see us as an entity and are now reporting back the results of those initial conversations and indicate, as our leaders, that they want to expand the net to receive even more input.
This newsletter is about visions, values and participation. The Co-op is on an upward swing with a vital, working Board of Directors and a vibrant, experienced store Staff. This combination will win the day and make for an exciting future. So who and what are we going to be? From this desk it appears we are on the path of staying in the “hood” and making our mark with the facility and location we’ve been developing for 40 years (44 years of total Co-op operation). What better place to grow up and make friends than right here in the Westcott neighborhood. As you read the Fierke family testimonial in this newsletter they say, “The main reason we moved to the Barry Park neighborhood is the Co-op”. Now there is a positive endorsement for staying put and making more effort to increase our influence on more people right here in the “Westcott Nation”.
It’s amazing to me as we table around the community and
I say to a passing person, “Do you know about us, the Syracuse Real Food Co-op?” and they reply, “No” or “I’ve heard of you but where are you?” and I show them where we are on our literature and they say, “Wow! I live just around the corner and I never knew you were there” or “I live around the corner and drive by you but didn’t know you were a grocery store” or “one that I can shop at”. As your Marketing and Member Services Coordinator with a small advertising budget this is where you come in. Word of mouth is one of the best advertisements available. Our marketing footprint contains approximately 67,000 people (half the amount recommended for a food co-op market area). So what needs to happen is we have to get a higher market penetration than most to be able to operate. If you like the idea of retrenching in the neighborhood and spending our expansion money right here at 618 Kensington Road you can use my line with people you meet, “Do you know about us, the Syracuse Real Food Co-op?” because you are the Co-op. If you don’t like something, please tell your Board or the store’s General Manager, not the World; after all you are an owner with a stake in the process.
Now is the time to join the excitement that is building a head of steam and get on board the “Co-op Express”! Our future is right here, right now.
Photo by Jason Greene
Brad & part of the Fierke family at Co-op tasting
Brad Fierke loads out debris from Co-op pathway
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the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
General Manager’s CommentsBy Jeremy DeChario, General Manager
The Member Discount LegacyThis December the Co-op hosted two member
forums where members were able to come together and focus on the future of the Co-op. People were able to consider what the values and vision of the Co-op are and think about the ways in which we could achieve them, together. I have been with the
Co-op for coming up on six years. In the last couple of years, while I’ve worn the General Manager’s apron, I’ve been able to sit down and systematically examine the Co-op’s financial position and make myself familiar with other cooperatives nation and world-wide.
Tuning in to our financial performance, and to trends among peer cooperatives, we began examining the discount after closing the books on 2015 and seeing a startling increase in the cost of the member discount. I had to ask the question: is our current member discount structure fair and sustainable?
Our concern has been mirrored by member feedback. At our last annual meeting, the question was raised about the nature of the increasing expense in the area of marketing at the Co-op, which is attributed to an increasing member discount expense. At the same time, I received a comment card from a member asking for a re-worked discount system, one that factors all of a member’s purchases for a given period and allocates a discount for the largest of those purchases. With these issues in mind, we dedicated a portion of the December forums to exploring our current discount program and what it means to the Co-op.
The DiscountAt many Co-op’s
nationwide, the structure of discounting products for members has its basis in how these co-ops began and operated in their formative years. It seemed common sense, when many Co-ops were operating out of a literal cigar box with strictly volunteer labor, to offer a discount to working members. As our sector has matured, member labor has all but disappeared over concerns about fair compensation, liability, and the desire to create good jobs within the cooperative economy; and cigar boxes have faded in favor of cash registers after too many years of financial instability and inaccuracies.
Today, many Co-ops have stopped offering a discount because there are more effective ways to distribute profits back to the owners of the cooperative, its members. The fundamental problems with the discount are it returns profits before they are actually earned, and it disproportionately rewards members who do large single shops over members who do several smaller weekly shops (or, in a great many of our members’ cases, daily shops).
This brings me back to those two concerns described above: the ever increasing expense of the member discount and what the actual value of the discount is to the membership as a whole. For the fiscal year ending June 30, 2015 (FYE2015) the expense of the member discount totaled just over $43,000, a growth of over 14% from the previous year and our largest expense behind stock and staff. The Co-op is on pace to exceed that number this year! Here it is also important to remember that the greatest amount of net profit that Co-op has made in a year is just over $20,000, less than half the total discount expense. It doesn’t take much more detail to realize that this is unsustainable for the long term health of the Co-op.
From this figure we looked into the actual use of the member discount by Co-op members:
As it turns out, the vast majority of Co-op members don’t see a great benefit from the member discount over a year. When we examined the discounts for fiscal years ending
2014 and 2015, aggregated together we found that the average savings from all discounts annually for an individual member is around $58 or about $1.25 per week.
Our EquityAll of the thoughts
about the discount, and what the Co-op means to members brought me back to considering the Co-op. “What is our reason for cooperating?” I wondered. Is it our mission to be a discount club-style store, with our equity investment used to defray the discount expense?
So I took a look at the Co-op’s history of new equity. For FYE2015 the Co-op had its best new equity year to date, attracting over $18,000 of new equity, less than half of the discount expense for the year.
But that isn’t what equity, or cooperatives, are really about. They are about a group of people coming together to do what one person couldn’t. They are about ownership and capital. The relationship between equity and capital is simple: capital is all the equity that has ever been invested in the Co-op; equity is what those investments are actually worth. Equity is chiefly affected by the financial performance of the business.
At the end of FYE2015 the Co-op had around $282,000 in total invested capital, but, because of negative net earnings in previous years’ performance, that capital is actually “worth” about $115,000, about 40% of its initial value.
What It All MeansWhile that 40% figure may be slightly alarming, there are many things to
celebrate: first, we have a Co-op!, we just need to take care to nurture our equity in the business; and second, we have seen 50% growth in equity in the last two fiscal years (most Co-ops consider 10% equity growth to be stellar).
If our overall equity position is not very strong, we have a “discount-club” style expense that is growing faster than the Co-op, and we want to position the Co-op for long term financial success, what do we do? How can we take the idea the discount is supposed to represent and make it equitable and sustainable?
Patronage RefundsFortunately, there is already a mechanism for equitably sharing profits widely
used in Co-ops around the world: patronage refunds. There is even a history of our Co-op offering patronage refunds; we have before, but due to poor financial performance in past years, at least in part resulting from the growing discount expense, it has only been once.
Through patronage refunds, Cooperatives return to their members a percentage of net profit from owner activity. These refunds are distributed based on the total amount each individual owner spends at the Co-op throughout the fiscal year. It is simple for an owner to take advantage: just shop using your member number, and your return will be calculated upon your annual total patronage.
At the close of the fiscal year, the Board of Directors votes on the General Manager’s recommendation for patronage refunds, and refunds are then distributed to members based on the previous year’s results. Some years the Co-op will have enough net profit to return a portion to owners, some years it might not. This system also creates a shared accountability; the membership must hold the Board
accountable for employing a General Manager who is able to achieve financial successes, allowing for patronage refunds.
Next StepsAfter looking at all the information here (and so much more data)
it became clear that to be a responsible steward of members’ capital it is best for the Co-op to stop offering the 10%-member discount on March 31, 2016. This will allow us greater freedom to offer better member sales, limited time promotional options (like the coupon on the front of this issue of The New Leaf) and more aggressive pricing in addition to actually distributing patronage! The discount will still be available on special case orders and seniors will continue to get their 5% daily discount. We encourage you to come to our final member forum to talk about our plans for the future of the Co-op, watch the weekly E-Newsletter for date and location. As always, thank you for your patronage and your equity.
The Syracuse Real Food Cooperative is a sustainable, thriving, cooperative commerce in our local community centered on an
excellent grocery store built upon participation and ownership.
TOTAL CAPITAL
TOTAL EQUITY
Annual Co-op Discount Expense New Member Equity/Investment
SAVINGS
EXPENSE
2010 2011 2012 20142013 2015
60.23
56.58
60.49
19.39
28.79
40.87
2010 2010
2010
2011 2011
2011
2012 2012
2012
2014 2014
2014
2013 2013
2013
2015 2015
2015
$222,372
$133,934
$233,510
$132,112
$242,310
$146,566
$252,778
$49,006
$263,862
$75,955
$282,094
$115,287
Photo by Jason Greene
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
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New Co-op ProductOregon Kombucha Kits
By Gabriel Smith, Grocery Lead
I wanted to highlight a new product we have here at the Co-op (located near the Deli Section). While most of our customers are well aware of Kombucha they may not realize how easy it is to brew at home. We recently started carrying Kombucha homebrew kits from Oregon
Kombucha. These kits include organic tea, a starter and instructions. The home brewer adds water and sugar. The starter is inoculated with a combination of bacteria and yeast. This starter grows to produce a living mat called a scoby (an acronym for Symbiotic Colony of Bacteria and Yeast). It’s the scoby that does the work of fermentation. Once the scoby has formed it can be reused indefinitely. It can even be cut up and shared with friends so they can make their own Kombucha.
While there is little scientific research in this country, the naturopathic communities in Europe and Asia have been using Kombucha for years. It is believed to help balance the digestive system, stimulate the immune system, and stimulate the metabolism. It is also known to be full of amino acids and vitamins (particularly vitamin B).
One of the nice things about making your own Kombucha is that it can be brewed to taste. It can be as light or strong as desired. The recommended brewing time is between 7 and 30 days depending on the desired brew strength. In addition, it can be brewed with green or black tea or a combination of the two. There are a number of creative recipes available online.
The Oregon Kombucha kit comes with complete instructions
for brewing the tea and starting the fermentation process and storing the completed Kombucha. It also has instructions for storing the scoby between brews. Their website (www.oregonkombucha.com) also provides tips and recipes for home brewing.
The long dark days of winter are a perfect time to learn the art of fermentation and enjoy it’s many health benefits.
Employee of the QuarterTristan McCullough, Deli Clerk
Howdy! As some of you may know my name is Tristan, you may find me in the back most days working Deli and filling growlers. I started at the Co-op in winter 2014, in that time I have had the pleasure of getting to know some of you better and doing my best to give great customer service to all. I grew up right around the corner, attended Ed Smith Elementary School and played Eastside soccer. Being from Syracuse I feel I have a real connection to this community and
especially the Eastside. This makes working at the Co-op a fantastic experience from being able to see many of my teachers and family friends shop with us, to learning more about the fantastic local products.
After school I moved to Red Lodge, Montana where I first discovered my love of cooking. Working in my first professional kitchen was a big eye opener for me. Growing up around amazing food made by my mother and grandmother allowed me to become a line cook at age 17. After Montana I worked as a cook in Troy and Albany NY before setting off to Toronto for culinary school at George Brown College. Culinary School was a great learning experience, very fun and I also made some great friendships that last to this day. From there I went on to work in Fine Dining in Toronto and in Global Soul Food in Brooklyn, NY.
The Co-op is a great place to continue working around great
foodstuffs and never stop learning about them. My amazing coworkers and the lovely customers here at the Co-op make this one of the best jobs I have ever held. Please always feel welcome to strike up a conversation or come to me with any questions as I am always trying to learn and make every shopping trip you make as pleasurable as possible.
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the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
Our family of small farms raise heritage breed hogs on sustainably managed pastures with non-GMO feeds in the Finger Lakes. We
handcraft small batch goods in our farm’s butcher shop like:
*Nitrate free Deli Meats * Fresh sausages * Nitrate free hot dogs* Fresh cuts like pork chops, ribs and more
www.ThePiggery.net
A Protein PrimerBy Jesse Haas *
From Co+op Stronger Together
I run around with a group of incredibly active and strong people, several of whom also enjoy a friendly weightlifting competition now and then. It’s been interesting seeing how
their diets have changed to keep up with the nutritional demands of their training. Their focus, in large part, is on the protein content of each meal and with good reason.
The pieces that make up a protein—amino acids—are also the building blocks for our muscles, bones, skin, hair and nails. So my weightlifting buddies need that protein to rebuild the muscle tissue they break down in every workout.
Amino acids have other jobs in the body, too. They are components of the enzymes that not only break down our food into useful pieces but also participate in every metabolic function in the body—of which there are many. Protein is literally involved in every process that maintains and repairs the body.
Those repairs can also be called “healing,” and healing is not reserved for broken ankles and sprained wrists. We are healing every single day from the physical effects of stress, exposure to pollution, even our sedentary lifestyles.
So, clearly protein is important. But how much protein does a person need? The answer to that largely depends on all the features that make you (physically) an individual:
• Your weight and body composition
• Your growth rate—an active teenager needs more protein than an active adult
• The amount and type of physical activity you engage in
• Your general health and wellbeing—illness and injury, especially burns, require more protein to heal
When comparing one source of protein to another, animal products are the whole-food sources with the largest amount of protein per ounce and contain all 20 amino acids, making them a complete protein.
There are also many great plant-based sources of protein, including whole grains, beans, nuts and seeds. These foods are considered to be “incomplete” proteins because while they contain all nine of the essential amino acids, there is not enough of at least one of those essential amino acids to meet our biological needs. For example, legumes and nuts are poor sources of the amino acid methionine, and grains and seeds (with the exception of quinoa) are deficient in lysine. This is why we see grains and legumes, nuts and seeds paired together in traditional cuisines around the globe. Eating a balanced diet, with a variety of whole grains, legumes, nuts and seeds, maximizes the benefits of a plant-based diet.
Competitive weightlifters may have a tough time getting 111-143 grams of protein in whole foods down their hatches every day, but the majority of the U.S. population does not need supplemental sources of protein. When all is said and done, Americans not only meet but exceed their protein needs mostly with excess consumption of meat and dairy products. And while a high-protein diet may help some people lose weight, this excess of animal products has also been cited as one factor, of many, that may contribute to overweight and obesity. On the other hand, low-carbohydrate diets are also being studied for their treatment of Type II diabetes, metabolic syndrome, and heart disease. So, clearly, the jury is still out on the health benefits or ramifications of eating lots of protein. I’m guessing it has as much to do with the quality of the protein as it does the quantity.
In the meantime, most of us can enjoy meeting our protein needs by simply eating a varied (and delicious) diet.
*Jesse Haas is co-founder of Wellness Minneapolis, an integrative wellness center in south Minneapolis where she offers holistic nutrition and health coaching services. She creates simple, delicious diet plans and recipes to help women ignite a craving for healthy, healing food. Jesse’s a full-time nutrition nerd, avid backyard gardener, sustainable ag advocate, and lifelong learner who truly believes that anything good for you should taste and feel good too.
Democratic Member ControlCooperatives are democratic organizations controlled
by their member/owners, who actively participate in setting their policies and making decisions. Men and women serving as elected representatives are
accountable to the membership. All member/owners have equal voting rights: one member, one vote. The Syracuse REAL FOOD Co-op is governed by a
democratically elected board of directors. Each fall the Co-op holds a General Membership Meeting (GMM) where the candidates announce they are running.
Voting then takes place in the store.
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
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Annual Meeting in Pictures
Abigail is checking it twice
Mark has a winning ticketRon talks Co-op
The Candidates Line up for My Lucky Tummy Food Treat
Over 70 attend Annual Meeting at Westcott Community Center
Jeremy in deep discussion Julie single handedly registers members
Adam Sudmann of My Lucky Tummy speaks
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the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
Board of Directors CommentaryExploring Visions and Values for our Cooperative:
Member Forum Recap and Next StepsBy Meagan Weatherby, Co-President
In December, Syracuse Real Food Co-op’s Board of Directors hosted two forums to engage our fellow members in an open conversation about the future of our cooperative. The agenda for
each session, as announced in the last New Leaf as well as a couple e-newsletters, included three discussion topics: What are, or should be, the core values of Syracuse Real Food Co-op? How do we envision the future of our organization? And what strategies can we put in place now to ensure the long-term sustainability of our tenacious little cooperative?
With approximately twenty participants at the first session on December 1, and about fifteen at the second session on December 8 (including several board members at each), these forums were the beginning of an important dialog. For the topics of “values” and “vision,” participants were asked to reflect on the questions posed, write their thoughts on post-it notes, and then share their contributions with the group. By the end of each session we had posters holding all of these contributions, visually representing the collective priorities of the members in attendance. The combined lists appear below.
CORE VALUES• Collective ownership
• Support community food network; carry and showcase products from local farmers, producers, entrepreneurs
• Support fair trade and social justice; be a platform for social change
• Build the “cooperative commonwealth”; build structures that are oppositional to injustice; embrace cooperative business as a lifestyle/identity
• Offer a wide selection of foods with options for different lifestyles and dietary needs; facilitate healing through food
• Simplicity of products; include many “real” or whole foods such as bulk items
• Include and expand affordable foods in our product line (bulk and other)
• Improve accessibility so that all people in our community can use the Co-op
• Democratic governance
• Operate with integrity and a strong sense of ethics; maintain our values and integrity as we grow
• Open and transparent management/governance
• Active member engagement: participatory culture cultivated by the leadership; members willing to get involved
• Grow leaders through board recruitment and development
• Thoughtful operations and interactions
• Dedicated to being a good employer
• Part of a walkable neighborhood; located inside the community
• Friendly, local business; small in scale
• Welcoming and reliable: open every day; friendly environment; staff often knows members and customers by name
• Provide quality service to owners as well as other customers
• Co-op as community: we are a community; we are open to the community
VISIONS FOR OUR FUTURE• Fortify our current systems and assets: keep us strong, protect our values
• Pursue growth in ways that are realistic and well thought-out; come up with a plan and figure it out - together
• Learn from the past, and from other food co-ops
• Increase our visibility in the community
• Remain neighborhood-based
• Sell food to everyone in Syracuse and surrounding towns: the natural food market is exploding, and Syracuse Real Food Co-op should be the go-to source
• Syracuse Real Food Co-op food truck/“mobile store”: sell at farmers’ markets and other community locations across the city/region; expand delivery service
• Syracuse Real Food Co-op warehouse store: serve more organic farmers; provide deals on wholesale/large bulk orders; create a “food hub” to support a network of neighborhood-based access points (including truck/“mobile store”)
• Syracuse Real Food Co-op café
• Remodel our current store including a brighter, more efficient kitchenette and an accessible bathroom; become ADA accessible
• Promote awareness of the cooperative model and vision: grow our cooperative into the mainstream / bring the mainstream into our cooperative
• Provide education about co-ops and food systems
• Define “who we are,” product-wise, in order to optimize use of space in small-format store(s)
• Revive a member committee about the Co-op’s food purchase policies
• Keeping growing our selection of local products
• Offer interactive classes on cooking with highlighted products (such as seasonal local produce); create a community education kitchen
• Revive a program that allows members to do volunteer work in exchange for discounts
• Be an awesome employer
• Make our cooperative THRIVE
Finally, for the topic of “strategy,” General Manager Jeremy Dechario explained how Syracuse Real Food Co-op’s current member discount program impacts our
financial position, the value of member equity, and ability to issue patronage rebates; see Jeremy’s article on page 3 for the scoop. Based on his thoughtful and intensive evaluation, he concluded that the current member discount program should end on March 31, 2016. This is a management decision -- board approval is not required -- but we want to support Jeremy as he works to educate members about this important decision, invite feedback, and lead our cooperative toward a stronger future.
What’s next? Now that these two forums are behind us, the charge of the leadership team is to continue and expand the dialog we have begun. By including detailed recaps in this newsletter, we hope more members will reflect on the questions we have raised and solutions we have identified. Then, there are two ways you can join the conversation. First, we will send out a brief online survey asking members to respond to, and add to, the list of values and visions for Syracuse Real Food Co-op. We will also announce a date for another member forum where you can learn more about the rationale for ending the 10% monthly member discount, and changing the way economic benefits are shared across the Co-op’s ownership. Please read your weekly Syracuse Real Food Co-op e-newsletter for those details, coming soon -- and take this opportunity to help move your cooperative forward.
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
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B R E W I N G C O M P A N Y
120 Wilkinson Street | Syracuse, NY 13204Phone: (315) 476-4250
Web: middleagesbrewing.com
Drink
L o c a l
Co-op Supplier SpotlightMiddle Ages Brewing Company
Middle Ages got its start when Marc and Mary Rubenstein decided that Syracuse needed a local brewery. They picked a location that actually has a bit of history, the old Sealtest ice cream factory.
Middle Ages Brewing Company is the longest continuously running, full production brewery in Syracuse. It has been locally
owned and operated for 20 years and produces some of the locals’ favorite beers like Syracuse Pale Ale, Impaled Ale, Wailing Wench, Swallow Wit, and Dinosaur BBQ’s House Beer - Ape Hanger Ale. Middle Ages beers are featured at the Syracuse Real Food Co-op and are a favorite with many members.
Middle Ages Brewing Company offers handcrafted ales inspired by English-style brewing techniques. Mary Rubenstein says, “Our beer is handcrafted: no computers to control brewing cycles; we physically weight out the malt, do not use any adjuncts such as rice or corn fillers; and we mix our beer by hand. Using a rousing stick, Marc and Mary mix the fermenting wort when the yeast requires oxygenation, just before fermentation begins.
To maintain the tradition and tastes of English ales, the brewery uses malt imported from Crisp Malting Group in England. The malt is germinated barley that has been kiln dried. English malt has a unique quality that has not been replicated by any American maltster. Middle Ages also uses a proprietary house yeast that dates back over 170 years to Yorkshire, England. The brewers
skim yeast off the surface of fermenting beer and use it from batch to batch. This imparts a house-flavor distinct to Middle Ages Brews.
Middle Ages hosts an annual party in Leavenworth park (right next to the brewery) to celebrate its anniversary. It’s always held the first Sunday of August (rain or shine) and features local bands and food vendors. The event is open to the public and free to attend.
You are welcome to visit the brewery tap room located at 120 Wilkinson Street Syracuse, NY 13204. They are open 7 days a week. Call (315) 476-4250 for hours of operation or visit their website at http://www.middleagesbrewing.com/.
Middle Ages Annual Party, photo by Matthew Balch Photography
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Mail this to us at or drop off at the Syracuse Real Food Coop, 618 Kensington Rd., Syracuse, NY 13210 or sign up on our web site at www.syracuserealfood.coop
9
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
Quarterly Photos
Jae says, “Do we have a deal on snow removal?”
Jeremy & Don table at AXA Health Fair
Scott & Michelle in Co-op Booth at Westcott Street Cultural FairScott tries a Three Village Cheese sampling at the Co-opAaron of Bell’s Brewery conducts a Beer Week Tasting
Jeremy & Scott at Buy Local Bash Photo by Sarah Heppell
Member Forum Number 2
Member Forum Number 1
Staff & Board brainstorm at Board retreat
Co-op Federal & SRFC sponsor a What If film at WCC
GM Jeremy addresses Professor Welsh’s class in backyard
Oskar Blue Brewing Beer Week Tasting
Scott conducts his Holiday Cheese Tasting
Dave & associate of Rosie help spread the word on Co-op delivery
Harley all dressed up as Santa
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
10
Kids Love The
Co-opPlaying hide from the camera. She did not escape!Joining Dad on Forum Night Hey, It’s also a great place to take a nap. Bulkin’ up with Dad at the Co-op
Backyard Permaculture Garden Is Asleep For The Winter
Reina Apraez planted Turkish Rocket, Welsh Onion, Mint Root, Sea Kale, Perpetual Sorrel, Good King Henry and Skirret. This Spring take a stroll into the backyard and check the progress.
If you want to help in the garden call Don at the Co-op, 315-472-1385
Apple tree area garden gets a cardboard & leaf cover
Herb Spiral & Mint garden area More plantings by Reina New Plants were planted & marked by Reina Apraez
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the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
Recipe of the QuarterPicked by Scott Pierson, Assistant Manager
From Co+op Stronger Together
Tofu-Kale Lasagna by Robin AsbellVegans love lasagna, too. This is a perfect place to
discover how tofu can stand in for ricotta cheese, with delicious results. The tomato sauce has a little kick
from chiles which balances the assertive flavor of all the healthy greens in the dish.
Ingredients2 tablespoons extra virgin olive oil
1 cup chopped red onion
4 cloves garlic, sliced
1 teaspoon red pepper flakes
2 14.5-ounce cans diced tomatoes
1 14.5-ounce can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt, divided
1 bunch (8 ounces) kale, chopped
5 ounces baby spinach
14 ounces firm tofu, pressed and crumbled (See note)
2 tablespoons arrowroot or corn starch
3/4 cup finely-chopped walnuts
9 lasagna noodles, to make 3 layers
1/4 cup minced chives
Preparation1. Put on a large pot of water to boil the greens. In a 2-quart pot, heat the olive
oil over medium heat, then add the red onions, garlic and pepper flakes. When they sizzle, add the canned tomatoes and half of the salt, and bring to a boil. Reduce to a simmer and cook until thick, about 30 minutes over medium-low heat.
2. Plunge the kale into the boiling water and stir, cook for a minute, then add the spinach and cook until dark green, about a minute more. Drain the greens and rinse
with cold water, then wring out. Wrap in a towel and press until very dry. Mince the greens and reserve.
3. Put half of the crumbled tofu in the food processor bowl and add the arrowroot and remaining salt. Process until smooth, then scrape into a large bowl. Add the remaining crumbled tofu and the chopped walnuts and mix with your hands, kneading until well combined.
4. If you are using noodles that need to be cooked, bring a pot of water to a boil and cook, to al dente, according to the package instructions. Drain and rinse.
5. Lightly oil a 9 x 13-inch baking pan, then spread half a cup of the tomato sauce in the pan. Place three noodles in the bottom of the pan. Dollop half of the tofu mixture over the noodles, then drizzle half a cup of sauce over the tofu mixture. Cover with three noodles, and press down firmly, to compress the layers. Cover the noodles with the rest of the tofu filling, then cover with the remaining noodles, pressing down again to flatten evenly. Cover with the remaining sauce, making sure the noodles are completely covered.
6. Bake for 40 minutes, until the sauce is browned and bubbling around the edges. Let stand for five minutes before cutting. Sprinkle with chives before serving.
Serving SuggestionGreat with sautéed eggplant, peppers and zucchini, or a tomato and basil salad.
Tips & NotesTo press tofu, drain off the water, wrap
the block in a kitchen towel and place under a cutting board or sheet pan, then place a weight on top, like a can of tomatoes or a pot. Let the water drain out of the tofu for at least 10 minutes, then proceed.
- See more at: http://strongertogether.coop/recipes/tofu-kale-lasagna/#sthash.i7zodhui.dpuf
Recipe InformationTotal Time: 1 hour 45 minutes;
1 hour active Servings: 8
Nutritional InformationPer Serving: 354 calories, 16 g. fat,
23 mg. cholesterol, 656 mg. sodium, 40 g. carbohydrate, 6 g. fiber,
18 g. protein
Photo by Jason Greene
If you see this man at your door, don’t panic!It’s only Don the Rosie grocery delivery person
To order go to www.syracuserealfood.coop
Delivery
Don has Co-op savvy as he is one of our original incorporators from 1976
the new leaf ~ newsletter of the Syracuse REAL FOOD Co-operative
12
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