Volume HH, Number 22 October 31, 2013 Fracking: A Call to

By Kristin Wartmanydraulic fracturing, com-monly know as fracking, is

the practice of pumping largevolumes of water at highpressure into shale forma-tions deep in the earth inorder to extract natural gas.There are currently thou-sands of active fracking sitesacross the U.S., and New YorkState is poised to begin frack-ing as well.

Fracking Risks The practice is highly

controversial due to thepotential for environmentaldamage and harm to humanand animal health. Frackinguses large amounts of freshwater combined with variouschemicals to extract gasfrom the earth and there isconcern over the spread of

those chemicals into surfaceand drinking water. There isalso the risk of air pollutiondue to the release of thesechemicals.

There have been numer-ous reports of polluted waterharming animals andhumans near fracking sites inPennsylvania and other sitesthroughout the country. NewYorkers Against Fracking, acoalition that calls for a banagainst fracking, lists some ofthe harms associated withfracking and the surroundingareas on its website. Farmersreport animals becoming sickand dying after drinking cont-aminated water. One farmerfrom southwestern Pennsyl-vania states, “After my cowsdrank from a pond that wascontaminated by frackwater,10 of the 19 calves were born

stillborn.” Other residentsnearby report an array ofadverse symptoms affectingthemselves and their chil-dren, including chemicalburns to the eyes, rashes,coughing, dizziness andheadaches.

The CuomoAdministration, The PSFC and Fracking

As it stands now, Gover-nor Cuomo is consideringopening New York State tofracking, and his adminis-trat ion claims that anyadverse effects on human oranimal health will be miti-gated by strict regulations.But many experts are notconvinced that this is possi-ble—and Coop membersaren’t either.

The Coop officially joinedthe antifracking movementin New York after a GeneralMeeting vote in May 2010.The Coop supports thestatewide ban on frackingbased on research thatshows fracking pollutes theground water and air andnegatively impacts humanhealth in areas surroundingthe sites.

“The Coop is active in thismovement and we take itvery seriously,” said theCoop’s General Manager, JoeHoltz. “We support thestatewide ban because weare concerned about thepreservation of healthy farm-land in New York State. Wethink that fracking is anti-thetical to that.”

By Joanne Colann autumn what we lose inflowers we more than

gain in fruits,” wrote novelistSamuel Butler. Wander downthe Coop’s produce aisle andyou might be tempted toagree with him. Fall is theseason of harvest whenspring and summer growthare ours to reap. And withthe season’s ever coolerweather and shorter days,what better time to retreatindoors with friends and

family, gather round thekitchen table and savornature before winter’s rest.

To find out specificallywhat we should be savoringthis fall, I sat down with theCoop’s head of produce,Allen Zimmerman, whoshared his personal favoritesand recommended what tolook out for in the comingweeks. All within a day’sdrive—or night, rather, giventhat trucks set out for deliv-

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CoopEventHighlights

Fri, Nov 1 • Film Night: The Park Slope Food Coop: Sustainability 7:00 p.m.

Thu, Nov 7 • Food Class: Let’s Cook Root Vegetables 7:30 p.m.

Tue, Nov 12 • Safe Food Committee Film Night:A Place at the Table 7:00 p.m.

Thu, Dec 5 • Food Class: Eastern Mediterranean Tapas 7:30 p.m.

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

Volume HH, Number 22 October 31, 2013

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

Established1973

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Produce Buyer Allen Zimmerman holds a bag of “reallyremarkable” white potatoes from Hepworth Farms.

IN THIS ISSUEPuzzle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Coop Looks Back—and Forward—to Celebrate Its 40th . . . . . . 4Plow-to-Plate Movie Series . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Coordinator’s Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Workslot Needs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Coop Calendar, Governance Information, Mission Statement . . 9Calendar of Events . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Classifieds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Community Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Next General Meeting on November 19The General Meeting of the Park Slope Food Coop is held onthe last Tuesday of each month. The November GeneralMeeting is an exception, as it will take place on Tuesday,November 19, at 7:00 p.m. (This exception is due to theThanksgiving holiday.)

Meeting location to be determined. For more informationabout the GM and about Coop governance, please see thecenter of this issue.

The Coop, Full of FalL

Fracking: A Call to Action

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Fracking = BoycottIn December 2010 Holtz

submitted a letter to GovernorPatterson and Governor-electCuomo stating the Coop’sintention to boycott all foodsproduced near fracking sites.“Even though we’ve spent a lottime supporting local farms,that support will go out thewindow in areas where there isfracking,” Holtz said. In the let-ter, Holtz wrote, “I guaranteethat our members will notwant the fruits and veggiesthat come from farms in anindustrial area. They will asktheir employees to look else-where and we will.”

The letter to the governorsstressed the Coop’s signifi-cant buying power and con-

tribution to the New Yorkeconomy. For the year 2009,the Coop purchased morethan $500,000 of chickens;$400,000 of beef, lamb andpork; and $1.5 million offruits and vegetables fromNew York State. Those num-bers are now up an additional20 percent, Holtz said.

Margaret Maugenest, amember of the Coop’s SafeFood Committee, said thatmany of our 16,000 membersshop at the Coop for its high-quality foods. “So much ofour food is sourced fromNew York State. If frackingbegins, our shoppers aregoing to be asking if we getfood from where frackingtakes place,” she said. “Andwe know that fracking pol-lutes the ground water, so wewould have to look for other

sources of these foods.” Maugenest recently attend-

ed a rally in the city that cele-brated New York-grownfoods. “We hope that Gover-nor Cuomo saw it while hewas here in the city becausewe wanted to point out toCuomo that if fracking takesplace, these New York foodsare not going to be as cele-brated anymore.”

Farmers report animalsbecoming sick and dying afterdrinking contaminated water.

Fracking WastewaterProblems

Another major problemwith fracking is the disposalof wastewater; frackingwastewater often containsmassive amounts of salts,toxic metals and radioactivi-ty. One disposal methodcurrently being used is toinject the water and bury itdeep in the ground—butthis has caused earthquakeson several occasions.

Indeed, this is one of thekey issues that Holtz said theCoop is concerned about.“On a larger scale they don’tknow what to do with thiscontaminated water—theydon’t know where to put it.”

Fracking: What PSFCMembers Can Do

Holtz also wrote an ami-cus brief for the towns ofMiddlefield and Dryden in

New York, which were suedby a drilling company and afarmer for not allowingaccess to proposed frackingsites. In August, New York’shighest court agreed to heararguments against the frack-ing bans and the Coop sent a$1,000 check to help fight theappeal. The Coop alsoencourages members to con-tribute individually to helpfight the appeal. Holtz addsthat members can write tolocal representatives toexpress their issues withfracking. Maugenest agreesand says concerned membersshould also attend ralliesand other events that raise

awareness about the dangersof fracking.

With the Coop committedto a boycott of all foods pro-duced near fracking sites,fracking on upstate farmscould fundamentally changethe Coop’s access to locallyraised foods. “Coop membersare concerned about foodsgrown with contaminatedwater and in contaminatedsoil; they are concernedabout the grass-fed cowsdrinking polluted water,”Holtz said. “The quality of theair and water in farm countryimpacts the output fromthose farms. It’s all about theair and water.” ■

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

For more information on fracking please visitthe following Web sites:

• Foodandwaterwatch.org

• Nyagainstfracking.org (You can sign a petition to

Governor Cuomo here.)

• Gaslandthemovie.com (This is the site for the

documentary Gasland; the “take action” page

allows you to take action in a variety of ways.)

• Unitedforaction.org

• Saneenergyproject.org

• Frackaction.com

• Catskillmountainkeeper.org

• Brooklynfoodcoalition.org

2 � October 31, 2013 Park Slope Food Coop, Brooklyn, NY

Buy your holiday ingredients now:butter, nuts, canned pumpkin, canned stock,

dried fruits, frozen pie shells,ultra-pasteurized heavy cream

The fresh turkeys will begin to arrive the weekprior to Thanksgiving week. All turkeys are datedto be fresh until Thanksgiving Day. If you

buy early, you will have a greaterselection in size and variety. Lookfor signs near the meat case in thenext few weeks announcing theturkey delivery dates and prices.

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Park Slope Food Coop, Brooklyn, NY October 31, 2013 � 3


ery to the Coop as early as 2 a.m.—the season’s crop is local, fresh, var-ied and perhaps most pertinentlyripe, crisp and golden as a perfectautumn day.

A wonderful place to start is withthe season’s most iconic symbol,the cheerful pumpkin. Its brightorange color reveals its rich beta-carotene goodness, meaning jack-o ’ - lanterns aren’ t just for yourstoop—put some healthy seasonalpumpkin in a soup! Fall’s butternutsquash is plentiful too. But curi-ously enough, spaghetti squashand Jack Be Little pumpkins all butfailed to grow this year. In fact, thebaby pumpkins, which are typicallyso abundant around Halloweenthat the Coop has given them tomembers and their kids in previousyears as a treat, are in short supply.Meaning the ones you’l l f ind inother stores at the moment mostlikely aren’t local. And probably notfree either!

A Produce Cornucopia Now in the Coop

But not to worry, Coop members.We still have 172 local produce itemsto choose from right now!

Among them comes a great spec-trum of local deliciousness fromHepworth Farms, not far up the roadin Milton, starting with a reallyremarkable deal on potatoes—just$2.55 for a 5-lb. bag of organic pota-toes. It’s a classic white potato withtruly great flavor and need you bereminded of this humble tuber’s tal-ents, the plain old spud can beboiled, baked, roasted, mashed,fried, chipped, shredded andstewed!

Other noteworthy produce fromHepworth Farms includes lots ofheirloom tomato varietals that maylast well into November, 10 differ-ent kinds of eggplant, several kindsof chard and a good mix of hot pep-pers to add some much neededheat on those chilly fall nights.

Fall Greens Thrive When Nights Are Cool

Speaking of which, it’s the season’scolder nights that make this a greattime of year for greens. Cold-hardycrops improve in flavor as the temper-ature drops, with some getting evensweeter and more succulent with theyear’s first light frost. Members of thebrassica family are known for faringwell in colder climes and are prettyfrost-tolerant, including cabbage, kale,broccoli, cauliflower, chard, turnips,radishes and brussels sprouts.

The cold conditions can causethese vegetables to produce sugarsand transform their otherwise some-what bitter flavors. Some say kale andbrussels sprouts show this character-istic most prominently. You’re herebyinvited to dig in and find out!

That being said, the Coop’s brusselssprouts from Blue Heron or HepworthFarms are outstanding right now. Ifyou’re lucky enough to find them instock on the stalk, you’re in for a realtreat. They have that “just picked” lookabout them and will last longer in yourpantry too, but be warned—almost500 brussels sprout stalks sold out injust two days recently!

Be sure to enjoy darkleafy greens such as kalefrom Hepworth Farms andtatsoi from Hillside Organ-ic. Mustard greens fromStick and Stone Farm arealso at their peak right nowfor flavor.

We still have 172 localproduce items to choose from

right now!

You may be awarethrough shopping or haveread in the news aboutrecent broccoli shortagescaused by unpredictableweather. Don’t despair.Among the Coop’s produceshelves this fall you’ll find agreat alternative to try—Chi-nese broccoli or gai lan as it’salso known. Popular in Asian

markets but rare in local and organicorigin, the Coop supply is from Stickand Stone Farm, which tried with greatsuccess seeds not widely used before.

Give These Offbeat ProducePicks a Try

Still in the brassica family, radishesare among the season’s popular rootvegetables, especially the colorfulwatermelon radish. Pretty pale greenon the outside and bright hot pink on the inside, the watermelon radishis a winner in salads for both looksand flavor—sweeter and milder thanregular radishes—and can also beeaten braised, roasted or mashed too.

Another sweet root vegetable worthputting in your cart right now is celeri-ac. Don’t be put off by its appearance!Some stores give celeriac a haircut fora more demure display, but the Coopembraces this root in all its knobby,warty splendor. Cousin to fennel, pars-ley, parsnips and carrots, celeriac is acelery variety and a great nonstarchalternative to potatoes and otherstarches for a warming accompani-ment to any meal. It’s delicious rawtoo, prepared for example as celeriremoulade, a salad which the French are

known to eat year round. This fall’s(bumpy) celeriac at the Coop comesfrom Blue Heron Farm in New York’sFinger Lakes region.

If peculiar-looking produce is yourthing, you might want to look out forthe kiwano melon. Orange and spikyon the outside and green and slimyon the inside, kiwano melons mightjust be the ultimate Halloween cen-terpiece! Also called the hornedmelon, jelly melon, African hornedcucumber, hedged gourd and blow-fish fruit, it tastes like a cross betweena kiwi, cucumber and zucchini. Stillnot convinced? To eat, you have tosqueeze the melon’s bright greenflesh into your mouth and draw thefruit by sucking on the slimy seedsbetween your teeth. In other words,perfect seasonal freakish fun!

Autumn and Apples, Perfect Together

For tamer fruity fare that yieldsthe crisp tang of fall, perhaps noth-ing is as lovely as a simple autumnapple. In high demand is the sea-son’s characteristic Honeycrisp, out-selling other apples by a factor oftwo. People have fallen in love withHoneycrisp apples for their tartsweet juiciness. But as apple pricesgo, these varietals tend to be a littleexpensive. That’s because the Hon-eycrisp is slightly heavier than otherapples, is harder to grow and givesless yield per acre.

A cheaper yet yummy alternativeto the Honeycrisp is the SnowSweetapple. Snow refers to its whiter thanwhite flesh that doesn’t brown asquickly as other apples, making it apopular one with children. Andsweet of course for sweet—thisapple is a veritable sugar bomb,another reason kids love it. Good toknow: SnowSweets were in stock atthe Coop last year long after otherstores in New York had sold out.

So there you have it—a few of theseason’s local gems in plentiful sup-ply right around now and chock fullof flavor in the produce aisle at theCoop. Plenty to savor, lots to shareand much to celebrate. Enjoy! ■

Allen Zimmerman suggests trying some newfall produce like celeriac, watermelon radish-es or brussels sprouts on the stalk.

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What Is That? How Do I Use It?

Ask Me QuestionsAbout Coop Foods

Monday, November 11, 12 to 2:45 p.m.Monday, November 18, 12 to 2:45 p.m.

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

on the shopping floor.

Look for tour leaders in produce aisle.

Square Meals

Y A M F I G P I E C O R N K A L EA C I C I R O B A BM N G L E L R B L A

N D E Y

S L A W T A R T S A L A D S A L S AL A A F A B A FA H R C L B L CW D T E A P S V

D A A Y

Each of these squares holds a single set of words, written both across the rows and down the columns.

For example, in the first 3x3 square beginning with YAM, the words ACE and MEN complete the square, reading either across or down.

Starting words are filled in, and diagonal letters are given as an extra hint.

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

the coop, full of fallC O N T I N U E D F R O M P A G E 1

Puzzle author: Stuart Marquis. For answers, see page 14.

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By Lily Rothman

Alot happened in early1973. In Vietnam, U.S.

involvement was drawing toa close. In Washington, theSupreme Court was decidingRoe v. Wade . And here inBrooklyn, a group of like-minded friends were comingtogether to start what wouldbecome the Park Slope FoodCoop.

That last milestone wasthe event feted at a party onSeptember 28, held in theschoolyard next to the Coopbuilding. On a sunny earlyfall day—a few months afterthe actual anniversary, butno less celebratory for thatfact—in a lot decorated withcustom-made Coop anniver-sary bunting and strung withlaminated ephemera fromthe Coop’s history, membersgathered to mark the occa-sion with $3 beers, mulber-ry-flavored kombucha ontap, brownies, wraps, saladsand a wide range of donatedsnacks. There were also per-formances by Coop-memberbands (Shira Kline, ThisFriendship is Really WorkingOut, Professor Louis, MayaSolevoy, the PSFC SwingBand, Primitivo, Dadbeatsand Samba!) and a round ofspeeches remembering thehistory of the institution.

A Founding Member Reminiscences

“We were living and work-ing in a context of activismthat encouraged us to takecontrol of our lives” foundingmember Donnie Rotkin(wearing an “Eat More Kale”shirt) told the crowd, describ-ing the time period that pro-duced the PSFC. “We never inour wildest dreams imaginedthe Park Slope Food Coop asit is today.”

When the Coop wasfounded, Rotkin said, it hadideas of inclusiveness butwas actually rather homoge-nous; today it’s “not perfect,not ideal, but closer to thegoal” of including memberswho represent a wide array ofraces, backgrounds and ages.The old Gazette issues andbulletins on view at the partywere proof that the PSFC’shistory was not always aneasy one—it was plaguedfrom the beginning withproblems like missed shiftsand shoplifting—but that thedesire to reach goals of inclu-siveness was stronger thanany obstacle.

Which doesn’t mean theparty was all memories andself-congratulation. It also

served a purpose—one thatspeaks to the future, not thepast.

Remembering 40 Years ofThe Coop, Fund-RaisingFor Future Coops

That’s because the 40thanniversary party was also afund-raiser and awareness-raiser for something muchyounger: the Fund for NewFood Coops. The establish-ment of a Loan Committeewas approved at the GeneralMeeting in January 2012, fol-lowing several years of plan-

ning, with the goal ofcreating just such a fund,explains committee chairRachel Porter. The fund—the website for which, foodcoop.com/fund, wentlive shortly before theanniversary party—willreceive $20,000 a year fromthe PSFC, to be supplement-ed by tax-deductible dona-tions from members andfriends of the Coop. The fundis administered by FJC, acharity that allows donors tomanage their giving. Usingthat money, the fund willmake low-interest loans toyounger coops that areestablished in the PSFC’sworking-member model, sothat they can make invest-ments and improvements toaid their growth. Though hav-ing birthday parties aboutevery five years is normal atthe Coop, Porter says thatthis 40th anniversary partydidn’t get off the ground untilthe Loan Committee tookownership of the event.

And, on the day of theparty, it was clear that themove was paying off, quite

literally. Though there was nocharge to enter the party,activity at the Loan Commit-tee information table wasbrisk, and a crisp $100 billwas visible among the moneyin the donation jar.

It was also clear why thecommittee is needed.

As General CoordinatorJoe Holtz (wearing a “COOP”belt buckle) explained duringhis turn to address thecrowd, the Loan Committee’sdecision to support onlycoops that follow the PSFCmodel is crucial.

Playing the PSFC ModelForward

There was a slogan com-mon at the time the Coopwas founded, Holtz said:“Food for people, not forprofit.” The Coop was start-ed by people who wanted towork together and to be ableto afford good food, andthey found that the way toget costs down wasn’t just tobuy in bulk but to cut laborcosts by insisting that allmembers work. Holtz saidthat he feels the spirit of

cooperation that seizedactivists at that time hasfaded somewhat, and thatit ’s more important thanever to make sure that theCoop teaches others how toget people working together,not just chipping in forslightly cheaper groceries. Anew coop these days may betempted to be more of abuyers’ club than a truecommunity, one that followsthe seven international prin-ciples of cooperation—ofwhich one is “cooperationamong cooperatives.” (The

others are openness, demo-cratic control by members,members’ equal funding ofthe cooperative, autonomy,provision of informationabout cooperatives andcommunity involvement.)And in turn, coops that donot adhere to the member-labor model or where non-members are allowed toshop if they pay higherprices are less likely to forma community that couldendure for 40 years andbeyond.

To that end, Holtz said thathe spends time on the phonewith others who have recentlystarted coops, offering hisadvice and expertise—butadvice can only go so far. Hesaid he was proud of thePSFC’s history and the insti-tution’s ongoing support oflocal agriculture and causeslike opposition to fracking,but that we cannot stopthere. “I think the Coop in thenext 40 years has to be beyondthat,” he said. “In the next 40years our job is to make surewe’re not one of a kind.”

Or, as Rachel Porter put ita few days prior to the event,“We’re like an endangered lit-tle frog” and we need to pre-serve the species.

“We never in our wildest dreams imagined the

Park Slope Food Coop as it is today.”

The party was a good startto that effort. According toPorter, it raised $1,400 for theFund for New Food Coops. Araffle to be held early nextyear will supplement thatsum. And, just as important,the party was a good time.There was an open-mic por-tion during which one mem-ber read a poem that hadbeen printed in the Linewait-ers’ Gazette, another expressedher hope that groups like theCoop could save the planetand another spoke of howfun it is to tell newer mem-bers how it all used to be inthe old days. After a half hourof speaking, the crowd sang“Happy Birthday” to theCoop, to the rhythm ofdrums, and then shared cakeprovided by the Coop. Thecake distributed, the bandthen played the “AnniversaryWaltz” while children clappedand danced.

And for April Reynosa, whohas been a Coop member forabout five years, the partyserved yet another purpose.Reynosa is an oral histori-an—and a mother, whosedaughter sat attentively lis-tening throughout the speechportion of the party—so shewas interested in not just thefun and the fund but also inthe opportunity to hear theCoop’s legends from thosefor whom they’re first-handmemories. “I had a great firstsquad leader who would tellold stories down in thecheese room,” Reynosa said,“but it was amazing to put aface to a story.” ■

Coop Looks Back—and Forward—to Celebrate Its 40th Birthday

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Coop members

celebrating our

40th Anniversary!

On to the next

40. . .


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By Adam Rabiner

A Place at the Table, a filmthat deals with hunger in

America, begins gorgeouslywith sweeping aerial views ofseveral of the film’s loca-tions: Colorado, Pennsylva-nia and Mississippi and anexquisite opening song bycountry folk duo, The CivilWars. This film, brought to usby the same team that didFood, Inc., is not made on ashoestring budget. It featuresbeautiful cinematography, aspecially commissionedsoundtrack produced by T-Bone Burnett and a wholecast of well-known subjectmatter experts, including JeffBridges (founder of the EndHunger Network), Chef TomColicchio and professor andwriter Marion Nestle (as wellas some others we’ll talkabout later). However, the

people the film follows: fifth-grader Rosie who lives withsix other members of herfamily in a decrepit house inCollbran, Co., or young momBarbie Izquierdo from Phila-delphia who struggles everyday to feed her two childrenknow perfectly well what it isto live on a pittance.

What these breathtakingopening vistas of Americamask is an underlying des-peration brought on by thehard truth that hunger inAmerica has been steadilyincreasing since the late1970s, so that today approx-imately 50 million peopleare food insecure, meaningthey do not know when theymight obtain their nextmeal. They are not hungrybecause food is in short sup-ply in the United States. It’sbecause they are too poor to

feed themselves properlyand government policies arenot designed to adequatelyaddress this issue. In fact,policies often exacerbatethe problem. For example,Rosie’s mom, Trish, works inthe local diner, the Cattle-man’s Grill, and earns $120every two weeks but can’tget food stamps because thefamily earns too much.Trish’s salary is supplement-ed by Rosie’s grandfather,who works in a hospital.Nevertheless, they typicallyrun out of milk and are lefteating their cereal dry. Thesefamilies have becomeexperts at stretching theirfood supplies, as well astheir budgets, and alsoreaching out to friends andneighbors. But many in theircircle are in the same boat,so local charity becomes a

lifeline. In Collbran, a verysmall community, between80 and 120 people attendWednesday evening dinners,sponsored by the localchurch, which also runsafter-school meal programsand delivers bags of foodevery week to those in need,though these contain manyprocessed and unhealthfulcompany-donated items.

What these breathtakingopening vistas of America mask

is an underlying desperationbrought on by the

hard truth that hunger inAmerica has been steadily increasing

since the late 1970s …

Which brings us to anoth-er problem related tohunger, namely obesity. APlace at the Table explains howthe two seemingly oppositephenomena, are, in fact,related. The MississippiDelta is the most food inse-cure and obese place inAmerica. It’s a river delta rifewith “food deserts” whereyou will be fortunate to finda fresh banana. However,you will have no problemfinding little shops off themain highways carryingchips, soda pop, cookies,cakes, candies and cannedgoods. What these smallerstores carry and their rela-tive costs is a complex sub-ject that involves farmsubsidies, geography andthe economics of retailsupermarket food distribu-tion. But the result is thateating well for many resi-dents of the delta (and alsomany parts of urban Ameri-ca) involves costly trips todistant supermarkets, whereshoppers are then confront-ed with a choice betweenexpensive produce and orcheap processed foods.Since 1980 the cost of fruitsand vegetables has risen40% while “junk food” hasgone down in price 40%.Faced with a choice betweenspending $3 for a head ofbroccoli that provides 400calories or buying a few cansof Chef Boyardee and get-ting 4,000, many shopperschoose to maximize theircaloric bang for the buck.

A Place at the Table takesyou through these and manyother thorny policy issuesand you may recognize some

familiar faces. Jan Poppen-dieck, former Park SlopeFood Coop Safe Food Com-mittee member, City Univer-sity of New York professorand author of Sweet Charityand Free for All: Fixing SchoolFood in America , walks youthrough the politics of foodcharity and school food.Park Slope resident JoelBerg, who’s spoken at pastPlow-to-Plate events, authorof All You Can Eat: How Hun-gry is America and the execu-tive director of the New YorkCity Coalition AgainstHunger, is featured. Andwhile you may not bumpinto him in the produce aisleany time soon, Britishauthor, academic and jour-nalist Raj Patel is also inter-viewed. Patel was thekeynote speaker of the 2009Brooklyn Food Conference,which helped kick-start theBrooklyn Food Coalition andwas conceived, planned andexecuted by the Safe FoodSquad with the help of manyother Coop and communityvolunteers.

A Place at the Table does notso much make you angry(though there’s plenty of frus-tration and exasperation tobe felt toward the politicianswhose grand compromisesincreased the federal budgetfor child nutrition—and mea-gerly—only at the cost of cut-ting Food Stamps). Rather, it’sa different emotion you areleft with, namely shame. Fromthe redwood forest, to theGulf Stream waters (to thestreets of Philly, to the GrandMesa in Colorado, to theflood plains of Mississippi),we can and must do betterthan this. Everyone deservesa place at the table. ■

A Place at the Table will showon Tuesday, November 12, 7p.m. Park Slope Food Coop, 782Union St., 2nd floor. Free andopen to the public. Refreshmentswill be served.

Coop Job Opening:

Bookkeeping CoordinatorDescription:

The Coop is hiring a Bookkeeping Coordinator to help in the oversight and coordination of our bookkeepingactivities. Involvement may include many areas of bookkeeping including: reconciliations (bank accounts,debit/ebt, individual GL accounts), accounts payable, cash received bookkeeping, processing of memberinvestment refunds/product refunds, and more. All staff positions also coordinate and oversee member labor.

The bookkeeping department is small and though each staff member may focus on a particular area ofbookkeeping, this new position requires a willingness to learn all areas and back up other bookkeeping staffas needed.

Requirements:A degree in Accounting is preferred. Experience using enterprise-level accounting software is essential

(our current package is Acumatica), as is the capability to coordinate and test accounting software releases/rollouts, with transfer of knowledge and instruction to other staff as needed. Advanced knowledge andexperience using Office suite programs, specifically Excel (macros, pivot tables, etc.), is highly desirable.

We look for applicants who maintain high standards of accuracy, and display initiative, common sense,and a troubleshooting/questioning mentality. Excellent organizational and social/communication skillsare required.

Hours: Approximately 35 hours distributed evenly over 5 days. The initial schedule will be Monday through Friday during a training period, transitioning to a Tuesday through Saturday permanent schedule. At times, schedule flexibility (and additional hours) will be necessary when covering work for other bookkeeping staff.

Wages: $25.80/hour.

Benefits: • Paid Holidays: July 4th, Thanksgiving Day, Christmas Day, New Year's Day• Paid Health and Personal Time: 11 days per year• Paid Vacation: three weeks per year increasing in the 4th, 8th & 11th years• Health Insurance*• Dental and Vision Plan*• Pension Plan*• Life Insurance*• 401(k) Plan• TransitChek Program• Flexible Spending Account*Benefits with no payroll deduction.

Prerequisite:Must be a current member of the Park Slope Food Coop for at least six months immediately prior to

application.

How to Apply:Provide your resumé along with a cover letter explaining your relevant qualifications, skills and

experience. Materials will only be accepted via e-mail to: [email protected]. Pleaseput "Bookkeeping Coordinator" in the subject field. Applicants will receive an e-mail acknowledgingreceipt of their materials. Please do not call the Membership Office to check on the status of yourapplication. Applications will be reviewed and interviews scheduled on a rolling basis until the positionhas been filled. If you applied to a previous Coop job offering, please re-submit your materials.

We are seeking an applicant pool that reflects the diversity of the Coop's membership.

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

Plow-to-Plate Movie Series Presents: A Place at the Table

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C O O R D I N A T O R ’ S C O R N E R

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By Ann Herpel, General Coordinator

The produce aisles over-flow with the bounty of

the fall harvest. The pump-kins have arrived and cooksaround the Coop are begin-ning to plan their holidaymenus. Sales are up whilemembership is holdingsteady at around 16,200members. Fall is the seasonof contrasts for the Coop:beautiful, tasty local food,seasonal specialties likefresh turkey and pies but amore crowded shoppingfloor, greater need for mem-bers to help stock the shelvesand labor shortages at keytimes that make it difficult forthe Coop to put out all thegoods members want to buy.

I want to offer some tips tohelp us all survive and thrivein this season of highs andlows. This list isn’t compre-hensive but changing a few ofthe ways we shop and workcan go a long way to makingthe Coop experience—shop-ping and working—lessstressful for all from nowthrough the New Year.

1. Shop strategicallyMaybe this isn’t news to

most of you but Friday (12p.m. to 6 p.m.), Saturday andSunday (9 a.m. to 7 p.m.) andall day Monday are not thebest times to shop. The Coophas been tracking sales byday of the week for years andthese days consistently havethe highest sales volume. Sowhen should you shop? His-torically, Wednesday andThursday are our lowest salesdays. Not an option for you,try Saturday night after 7 p.m.or Saturday and Sundaymorning between 6 a.m. and8 a.m. Or consider going inlate to work one morning andshop the relatively quiet peri-

od between 8 a.m. and 10a.m., Tuesday through Friday.And remember, the five daysbefore the holidays are thebusiest so brace yourself forlong lines and a crowdedshopping floor.

2. Shop like a Girl Scout—be prepared

Buy your holiday ingredi-ents, butter, nuts, cannedpumpkin, canned stock, driedfruits and frozen pie shellsnow. Even Organic Valley,ultra-pasteurized heavycream—a highly valued com-modity for holiday cooking—has a shelf life of weeks. Themore you can buy in advanceand store for the holidays,the less stress you will expe-rience as Thanksgiving,Hanukkah, Christmas, Kwan-zaa and New Year’s get closer;the shopping gets more fran-tic; and the possibility risesthat the products you wantmight not be on the shelfbecause member labor strug-gles to keep up with the sky-rocketing shopping volume.

3. Buy your turkey early.The fresh turkeyswill begin to arrive

the week prior toThanksgiving week.Turkeys delivered clos-er to Thanksgiving arenot going to be fresher.All turkeys are dated tobe fresh until Thanks-giving Day. If you buyearly, you will have agreater selection insize and variety. In thenext few weeks lookfor signs near themeat case announc-ing the turkey deliv-

ery dates and prices.

4. The Coop needs yourmember labor, really.

An apocryphal tale circu-lates among Coop membersthat the Coop has too manymembers and not enoughwork. The story concludes, “Itdoesn’t matter if you don’tshow up.” Try convincing thefour members who showed upat the 7 a.m. Receiving squadlast Friday, or the three mem-bers of the 3:30 Saturday FoodProcessing shift that it didn’tmatter when others didn’tshow on their shifts. It’s justnot true. The Coop plans onhaving a certain number ofmembers showing up for eachshift in order to keep the Coopoperating smoothly, the

shelves stocked and the check-out lanes moving. When youdon’t show up—believe it ornot—we notice, and will noticeyour absence more during theweeks leading up to the holi-days. Finding another memberto replace you on your shifttruly makes a difference. Sim-ply being absent hurts us all.Increasing the percentage ofmembers who find trades willbe a win-win situation for fel-low workers and shoppers.

5. Be flexible about whenyou need to do a makeup andwhat work you are willing todo. Just like there are popular(i.e., overcrowded) times dur-ing the week for shopping,there are popular (i.e., over-staffed) times when membersshow up to do a makeup. Themost consistently overstaffedshifts in the Coop are 10:30a.m., any day of the week, onShopping and Food Process-ing squads.

If you have flexibility in yourschedule, please considerdoing your makeup when theCoop needs you most. When,you ask, does the Coop needme? Receiving, Mondaythrough Friday, 5 a.m. through3:30 p.m., and Receiving Fri-day or Saturday, 6:00 p.m. and8:30 p.m. But due to ongoing,unmet labor needs in Receiv-ing, your attendance will bewelcomed at any time.

Yes, you might have noticedI mention only Receiving shifts.Why? Coop Receiving shifts—those squads of members whoput out ALL the food we buy inthe Coop—are chronicallyunderstaffed. If a squad isunderstaffed, shopping will bemore frustrating because theproduct you need might not beon the shelf and the aisles arefilled with U-boats of productswaiting to be stocked.

When you need to do amakeup, think FIRST aboutReceiving, even if you regularlywork in Shopping, Food Pro-cessing or the Office. Having asixth Outside Walker, for exam-ple, on a relatively light shop-ping day when Receiving isshort of workers is a misalloca-tion of the Coop’s most valu-able resource, member labor.

Contrary to popular opin-ion, Receiving is more thanlifting or helping unloaddeliveries. Other tasks youcould do: filling the breadbins; stickering produce;restocking the egg case; pro-cessing repacks; stockinglighter items like vitamins,

chocolate, cereal, papergoods or chips. Give Receiv-ing a try; your labor will beappreciated, especially forthe holidays, and you mightbe pleasantly surprised.

But if Receiving work is nota possibility for you, considercoming Friday or Saturdayevening (6:00 p.m. and 8:30p.m.) for a Shopping or FoodProcessing shift. The Coop isalways low on workers on theweekend evenings.

6. Get ahead on yourFTOP cycles by working nowthrough the New Year. Everyweek the Coop has FTOPshifts that go unfilled. As theholiday season approaches,more FTOP shifts will be avail-able as we compensate for

heavier shopping volume andanticipated absences. Thenext several weeks are a greatopportunity to do extra FTOPshifts and start 2014 with apositive number in your FTOPbank. (If you regularly work onan ABCD shift, you too canbank FTOP. Contact the Officefor more information.)

Working together is thekey to a more enjoyable holi-day season at the Coop. So, ifwe all show up for our shifts,accept help from the green-vested checkout assistantsoffering to unload our gro-ceries, pitch in where neededand stock up on our holidayessentials, our holidaysmight just be more coopera-tively cheerful. ■

Thanksgiving Day,November 28,8 a.m. to 2:30 p.m.

December 24,8 a.m. to 5 p.m.

December 25,CLOSED

December 31,8 a.m. to 5 p.m.

January 1, 2014,10:30 a.m. to 5 p.m.

Helpful Hints for Shopping and Working At the Coop During the Busy Holiday Season

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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

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

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

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

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

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

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

Committee Reports: Maximum 1,000 words.

Editor-Writer Guidelines: Except for letters to the editor, whichare published without editing but are subject to the Gazette letterspolicy regarding length, anonymity, respect and fairness, allsubmissions to the Linewaiters' Gazette will be reviewed and, ifnecessary, edited by the editor. In their review, editors are 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. The e-mail address for submissions is [email protected] disks in the wallpocket described above. Receipt of your sub-missions will be acknowledged on the deadline day.

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

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

This Issue Prepared By:Coordinating Editors: Stephanie Golden

Erik Lewis

Editors (development): Diane AronsonPetra Lewis

Reporters: Joanne ColanLily RothmanKristin Wartman

Art Director (development): Valerie Trucchia

Illustrators: M. ColemanDiane Miller

Photographers: William FarringtonCaroline Mardok

Thumbnails: Mia Tran

Preproduction: Sura Wagman

Photoshop: Steve Farnsworth

Art Director (production): Lauren Dong

Desktop Publishing: Joe BanishDana DavisonMatthew Landfield

Editor (production): Lynn Goodman

Puzzle Master: Stuart Marquis

Final Proofreader: Teresa Theophano

Index: Len Neufeld

Advertising: Mary Robb

Stephanie Jenkins grew up in a musical family in Manhattan’s Upper West Side. She started playing old-time banjo at 16 and has never looked back. Now a Brooklynite, Steph works in documentary film and plays with local all-girl stringband The Calamity Janes, as well as Ithaca-based bands The Pearly Snaps and Evil City Stringband. She’ll be joined by her brother, Reid Jenkins.

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

David Roche is a talented singer/songwriter who hails from an artistic family of musicians and writers. He’s been

writing songs slowly but steadily for damn near half a century. He is a longtime Coop member and New York

Giants fan. You can hear the songs from his latest album, Harp Trouble in Heaven, at www.davidroche.net.

www.ProspectConcerts.tumblr.com

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

Booking: Bev Grant, 718-788-3741

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Bathroom CleaningTuesday, Wednesday, Thursday, Friday 12 to 2 p.m.Work with a partner to deep clean the Coop’sbathrooms. Tasks include scrubbing floor tiles,cleaning toilets, mopping floors and stockingthe bathrooms. You will work with only naturalcleaning products. This job is perfect for mem-bers who like to clean and are conscientiousabout doing a thorough job.

Check Store SuppliesMonday, 6 to 8 a.m.This workslot is responsible for restockingsupplies on the shopping floor, at checkoutlanes, entrance desks and the cashier stations,and in the basement. This is a task- and

detailed-oriented job, ideal for someone wholikes working independently and is pro-active.Please speak to Alex in the Membership Officeor contact him at [email protected] ifyou are interested.

Office Set-upMonday-Thursday, 6 to 8:30 a.m.Need an early-riser with lots of energy to do avariety of physical tasks, including: setting uptables and chairs, buying food and supplies,labeling and putting away food and supplies,recycling, washing dishes and making coffee.Sound like your dream come true? This jobmight be for you. Please speak to Adriana or Cynthia in the Membership Office for more information.

Store Equipment CleaningMonday, 6 to 8 a.m.The Coop is looking for members to clean thecheckout area of the store. It entails cleaningthe scales at each checkout and vacuumingaround the base of the checkout station as wellas sweeping and occasionally mopping. You willwork under the supervision of a staff person.

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.



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, November 19, 7:00 p.m.The General Meeting is regulary held on the last Tuesdayof each month. November’s meeting is one week earlier,due to the Thanksgiving holiday.

Location To be determined.

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 CoopCommunity Corner and may also appear elsewhere inthis issue.Wrap Up (9:30-9:45) (unless there is a vote to extendthe meeting) • Meeting evaluation • Board of Directorsvote • 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 gC O O P CA L E N D A R

New Member OrientationsAttending an Orientation is the first step toward

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

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

The Coop on the Internetwww.foodcoop.com

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

General Meeting InfoTUE, NOVEMBER 5AGENDA SUBMISSIONS: 8:00 p.m.

Submissions will be considered for the November 19

General Meeting.

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

Gazette DeadlinesLETTERS & VOLUNTARY ARTICLES:

Nov 14 issue: 12:00 p.m., Mon, Nov 4Nov 28 issue: 12:00 p.m., Mon, Nov 18

CLASSIFIED ADS DEADLINE:Nov 14 issue: 7:00 p.m., Wed, Nov 6

Nov 28 issue: 7:00 p.m., Wed, Nov 20

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Film Night: The Park Slope Food Coop: SustainabilityThe Park Slope Food Coop: Sustainability of ParticipatorySociety, tells the story of Coop member Iki Nakagawa’s four-yearexploration of the Park Slope Food Coop. As a relatively newmember, she was interested in how the Coop works as a partici-patory community of 16,000 members. She wondered: Why doall members have to work? Where do the Coop’s products come

from and who makes purchasing decisions? Do individual members have a say in how theCoop runs and if so, how? How does the Coop manage the needs and desires of memberswho come from a wide variety of backgrounds? These were questions she kept asking dur-ing her production. She would like to share this film as a way to discuss the practice ofdirect democracy and collective ownership, and to explore its broader applications in cur-rent American society. Nakagawa is a videographer whose practice spans different fieldsincluding film, installation, performance and education. She is also founder and creativedirector of Hyenalife, an online video journal about sustainability.To book a Film Night, contact Faye Lederman, [email protected].

Parents: Do Your Children Ever ‘Push Your Buttons’?

Share stories and hear perspectives that can help you “keep your wits about you” whileraising your children. Sharon C. Peters, MA, is the director of Parents Helping Parentsand a step, birth, and adoptive parent. In her work she meets with individual familiesand leads workshops at her Park Slope office and for schools and community organiza-tions throughout New York. She is a grateful long-time Coop member.

The Gems of ExcellenceIs your marriage/relationship falling apart? Is your family falling apart? Are you fallingapart? Would you like to keep it together? Experience the Gems of Excellence program,and see rapid changes in your life and the life of your loved ones. The Gems of Excellenceis one of the programs of Geotran. Geotran is a numeric, geometric and digital language ofall possibilities that speaks to the memory field that is around us. It is based on quantumphysics and it’s not a talk therapy. Be curious. This unique technology will be demonstrat-ed by Marija Santo-Sarnyai, CNHP and Geotran practitioner. Discovering her passion forhelping people get their life back gives her the greatest joy and meaning.

When Can I Retire?This question—When can I retire?—can cause anxiety, confusion and denial.Learn how to calculate when and if, you will have the money to retire and whatyour income and lifestyle will be. We will review the financial factors that impactretirement and what actions and strategies are available to achieve the bestresult. Arthur Goodman is a long-time Coop member and fee-based financial plan-ner in who practices in Brooklyn.

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 8:00 and 8:15 p.m.Before submitting an item, read “How to Develop an Agenda

Item for the General Meeting” and fill out the General Meeting Agenda Item SubmissionForm, both available from the Membership Office or at foodcoop.com. The next General Meeting will be held one week earlier than usual, on Tuesday, November 19, 7 p.m., due to the Thanksgiving holiday, at a venue to be determined.

Food Class:Let’s Cook Root Vegetables

Learn how to cook healthy and simple-to-prepare vegan andgluten-free dishes with a focus on root vegetables. The chef willdiscuss the health benefits of vegan and gluten-free food, aswell as introduce you to some traditional vegetarian Japanese

dishes. Chef Hideyo was born and raised in Tokyo, where she was trained as a sushichef. She is currently a chef instructor at the Natural Gourmet Institute, in both thechef’s training and recreational programs. And she is a private chef and a health coach.Menu includes: summer roll with caramelized onions and Chinese five-spice tofu; glazedbeets and sweet potatoes in orange-rosemary flavor; carrot mousse with spicy apricots;kimpira gobo (shredded burdock root and carrots with sesame seeds).ASL interpreter may be available upon advance request. Please contact Ginger Jung inthe Membership Office by October 24 to make a request.Materials fee: $4. Food classes are coordinated by Coop member Susan Baldassano.

Safe Food Committee Film Night:A Place at the TableFifty million Americans—one in four children—don’t knowwhere their next meal is coming from. A Place at the Table tellsthe powerful stories of three such Americans, who maintaintheir dignity even as they struggle just to eat. In a riveting jour-ney that will change forever how you think about the hungry, A

Place at the Table shows how the issue could be solved forever, once the American publicdecides—as they have in the past—that ending hunger is in the best interests of us all.

David Roche andStephanie JenkinsDavid Roche is a talentedsinger/songwriter who hails from anartistic family of musicians and writ-ers. He’s been writing songs slowly

but steadily for damn near half a century. He is a longtimeCoop member and New York Giants fan. You can hear thesongs from his latest album, Harp Trouble in Heaven, atwww.davidroche.net. Stephanie Jenkins grew up in a musicalfamily in Manhattan’s Upper West Side. She started playingold-time banjo at 16 and has never looked back. Now aBrooklynite, Steph works in documentary film and plays withlocal all-girl stringband The Calamity Janes, as well as Ithaca-based bands The Pearly Snaps and Evil City Stringband.She’ll be joined by her brother, Reid Jenkins.Concert takes place at the Brooklyn Society for EthicalCulture, 53 Prospect Park West (at 2nd St.), $10, doors openat 7:45. Prospect Concerts is a monthly musical fundraising partnership of the Coopand the Brooklyn Society for Ethical Culture. To book a Prospect Concert event, contact Bev Grant, 718-788-3741.

Ten Warning Signs Of Alzheimer’s

Golden Steps Elder Care Cooperative invites you to this lecture featuring guestspeaker Meg Drislane, from the Alzheimer’s Association. Her informative presenta-tion on detecting the early warning signs of Alzheimer’s will be followed by a recep-tion hosted by Golden Steps. Meg Drislane has been a member of the Alzheimer’sAssociation Speakers Bureaus for the past four years. Golden Steps Elder CareCooperative is made up of 16 members who provide affordable non-medical careand companionship to older New Yorkers who want to remain safe and independent

nov 1fri 7 pm

nov 2sat 12 pm

nov 2sat 3 pm

nov 2sat 6–8 pm

nov 5tue 8 pm

nov 7thu 7:30 pm

Susan Baldassano, Coordinator

nov 12tue 7 pm

nov 15fri 8 pm

nov 16sat 2 pm

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

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

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at home. They are based in Sunset Park, Brooklyn. Every companion they place is amember of the cooperative and an owner of the business, committed to providingexcellent service. They can be contacted at www.goldensteps.coop or by calling718-687-1978.

It’s Your FuneralPlanning for your own death now (as opposed to later) is a practice that can enable youto live in the moment, face your own mortality with courage—and create an end-of-lifeservice that reflects your values. Join Coop member Amy Cunningham, former journalistand graduate of the American Academy McAllister Institute of Funeral Service, in aconversation about fascinating advancements within the funeral business. The talk willcover how to plan a low-cost, back-to-basics funeral or memorial service, as well asoffer information on green cemeteries near New York City, cremation pros and cons,biodegradable caskets and urns, blended-faith/alternative ceremonies, and more. You’llget a glimmer of what funerals of the future might look like—and leave with planningliterature for yourself or for someone you love.

PSFC NOV General MeetingMeeting Agenda to be announced. For information on how toplace an item on the Agenda, please see the center pages ofthe Linewaiters’ Gazette. The Agenda Committee minutes andthe status of pending agenda items are available in the Coop

office. Meeting location to be determined. November’s General Meeting is held oneweek earlier than usual, due to the Thanksgiving holiday.

Sleep Better, Feel Better, Live Better

Poor sleep is rampant in today’s frenetic 24/7 culture and Americans spend $100billion on sleep-related products yearly. Sleep represents the key component of thetrinity of health (with diet and exercise) and regulates both physical and mentalhealth and is often precipitated by stress. Disturbed sleep is associated with poorcardiac health, obesity, and increased mortality as well as memory and mood dys-regulation. However, few individuals seek sleep treatment and most go to physicianswho prescribe sleeping medications. This workshop will present an overview of sleepand offer concrete steps to improve sleep without medication. Dr. Ross Levin is aclinical psychologist and behavioral sleep expert and maintains a private practice onthe Upper West Side devoted exclusively to treating anxiety-based sleep disorders.He has written more than 100 scientific papers on sleep and has been a Food Coopmember since 1992.

Take Great Photos With Your iPhone

Get expert tips and advice for taking great pictures with your iPhone. This hands-onworkshop, given by pro photographer GIRLRAY, will give you all the tools you need tomake your smart phone photos 100 times better. Coop member Sue Schaffner's pho-tography work has been widely published under the alias GIRLRAY and has appeared in

Fortune, Entertainment Weekly, People, Esquire, Wired, and Glamour, among others.Getty Images licenses her photography library internationally. She is also the founder ofPIXOBOOK, an event-book publishing service based in Brooklyn.

Film & Conversation: Direct Democracy...and NYC?

It's Time We Talked is a wry and intense road trip across direct democracy's history andpotential in America, probing the historical record, stories of ballot activists, our politi-cal assumptions, and everyday people’s ideas for laws, to build the case for true citizen-ship. Screening followed by a talk about the possibility and hurdles for modern-daycitizen lawmaking in New York. Coop member Olaf Bertram-Nothnagel was led by whathe learned making the film to coordinate the drafting of groundbreaking amendmentsoffered for our city’s charter. What law would you propose?

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 8:00 and 8:15 p.m.Before submitting an item, read “How to Develop an Agenda

Item for the General Meeting” and fill out the General Meeting Agenda Item SubmissionForm, both available from the Membership Office or at foodcoop.com. The next General Meeting will be held one week earlier than usual, on Tuesday, December 17, 7 p.m., due to the Christmas holiday, at MS 51, 350 Fifth Ave., between Fourth andFifth Sts.

Food Class:Eastern Mediterranean Tapas

Learn to prepare an array of traditional small plates that havebeen integral to the food culture in Mediterranean and MiddleEastern countries for many centuries. Uncover how to takeingredients and spices such has sumac, harissa, tahini, pre-

served lemons, and rosewater to new heights while utilizing whole grains, legumes andseasonal vegetables. Chef Olivia Roszkowski holds a Neuroscience and Behavior degreefrom Columbia University, has worked as a line cook in restaurants under Jean-GeorgesVongerichten, David Chang, and Danny Meyer, and is currently a chef instructor at theNatural Gourmet Institute. Menu includes: red quinoa tabbouleh with apricots &cilantro; duck bacon–wrapped medjool dates with dijon creme fraiche; Lebanese lemonlentil soup; swiss chard falafel with harissa-tahini dip; homemade preserved lemons;rosewater-infused dark chocolate bark with pistachios.ASL interpreter may be available upon advance request. Please contact Ginger Jung inthe Membership Office by November 21 to make a request.Materials fee: $4. Food classes are coordinated by Coop member Susan Baldassano.

nov 17sun 12 pm

nov 19tue 7 pm

nov 23sat 12 pm

nov 23sat 3 pm

nov 23sat 7:30 pm

dec 3tue 8 pm

dec 5thu 7:30 pm

Susan Baldassano, Coordinator

Film Night

Safe Food Committee Film Night

What Is the Trans-Pacific Partnership (TPP)?

The Gems of Excellence

dec 6

dec 10

dec 13

dec 14

13-10-31 p1-16_Layout 1 10/30/13 12:05 PM Page 11


By Constantine Kaniklidis,Scholars for Peace in theMiddle East (SPME))

Hate groups/movementscloak themselves with

the protective shield of “acad-emic free speech,” enablingliberal academics to expressextremist one-sided vilifica-tions admitting no challengeor response, all this in the rar-ified atmosphere of academiawhere civil discourse andobjective scholarly inquiry isthe expected norm. Thisallows virulent anti-Semitismto assume the guise of anti-Zionism in order to evadesocial censure15, as concludedby numerous investigations,reports and studies.71,99-102,104-

114,130-137

A breathtaking moral fraud,now well-exposed,

103-106

is per-petrated by universities claim-ing “diversity of thought”when really “a continuum thatstarts at liberal and ends atradical leftist,”107 their anti-Israel bigotry becomes, as theVice Chair of the U.S. Com-mission on Civil Rights,noted, “islands of repression ina sea of freedom.”108

Silencing through”Academic Freedom”

Anti-Semitic incidents have

had the affect of silencingcampus Jews from expressingtheir viewpoint publicly,71,72,82-

84,93-106,111-114,128,132-133 via the classicmodes of silencing: systematicexclusion, stigmatization andintimidation.109,110 Repeatedcalls of “slaughter the Jews,” “Hitlerdidn’t finish the job” and “Shut thef--k up or I’ll saw your head off” aresilencing, intimidating, hate-and hostility-inciteful and notan invitation to the openexchange/debate of ideas.111-114

A university that permits thecreation of a hostile environ-ment cannot legitimately hidefrom harassment/defamationclaims behind the FirstAmendment after fosteringthat environment (aided by on-campus hate movements likethe extremist Muslim StudentAssociation/MSA, demonstra-bly terrorist-affiliated, withmany MSA officers alreadyconvicted of material sup-port for terrorism115-124). Thesegroups are not interested inhearing dissenting ideas,only in weaving a myth of vic-timhood granting license fora theology of limitless hate.Palestinian journalist KhaledAbu Toameh observed: “Whatis happening on the U.S. campusesis not about supporting the Pales-tinians as much as it is about pro-

moting hatred for the Jewish state.It is not really about ending the‘occupation’ as much as it is aboutending the existence of Israel.”126

Misuse and Abuse ofAcademic Freedom

Unsurprisingly, in almostall current campus controver-sies, the First Amendment isopportunistically invoked,even “when there are no FirstAmendment issues in sight.”127 Cit-ing campus newspapers/newsletters, Stanley Fishnoted: “editors of college newspa-pers…will always cry First Amend-ment when something they’vepublished turns out to be the cause ofoutrage and controversy,”127,128 alsoobserved by Kenneth Marcus,former Director of the U.S.Commission on Civil Rights;instead, judgments need bebased on journalistic integritywithin and to the communityserved, not specious appeals tofree speech. Re anti-Israel dia-tribes in college newspapers,Fish correctly noted that FirstAmendment claims raised inresponse to criticism were inap-posite since editors have (1)absolutely no First Amendmentobligation to print hate anddefamatory rants, nor (2) anyFree Speech constitutional pro-tection from the consequences

of their misjudgments.127,128

On today’s campuses, freespeech claims in support ofthreatening/harassing behav-ior are outside the ambit ofconstitutional speech protec-tion,128 a species of free speechopportunism,130 with inapplica-ble and hypocritical free-speech claims now the favoritetopic-changing device, repack-aging actionable conducts asspeech expression.131 Mostcampus hate incidents do notpose even remotely FirstAmendment concerns— van-dalism, rock-throwing, stalk-ing, death threats, arson,physical intimidation132-134—allwithout constitutional protec-tion. (As a former president ofthe ACLU acknowledged, even“The ACLU never has argued thatharassing, intimidating, orassaultive conduct should be immu-nized simply because it is in partbased on words.”137)

The myth of a “chilling” effectof counter-charges of defama-tion/anti-Semitism is a rusedecisively demonstrated to beabsurd: objecting to defamato-ry attacks neither constitutes athreat to free speech nor a strat-egy for closing debate.135,136,138

This is First Amendment oppor-tunism: agenda-drivenefforts to change the topic

from proscribed unprotectedharassment, hate-incitement,collective guilt assignment(Jews collectively responsiblefor Israel’s actions regardlessof actual complicity) andgroup defamation to freespeech, thus infringing on acore interest of contemporaryconstitutional/ civil rightslaw, protection of equal edu-cational opportunities fromhostile environment harass-ment.128,130,132

If we permit campuses todevelop environments hostileto Jews, then why not towomen and other minorities?Academia and other commu-nal environments need tofinally adopt and sincerelycommit to Principles of Com-munity defining the legitimateboundaries and constraints offree speech in furtherance ofcommunity harmony andcohesion, dignitary rights andthe fostering of inclusive non-hostile environments freefrom identity-discrimination,per norms of both interna-tional1,3,19,44-51,61-62,69,78-82,85 andnational9-12,88 laws. ■

[Adapted from, and all referencesfound in: Kaniklidis, Constantine.Unfree Speech and Principles of Com-munity. At: The Israeli/PalestinianConflict: Evidence-based Reports.http://freespeech.evidencewatch.com]


Fair Expression and Principles of CommunityPart III: Free Speech Opportunism in Academia

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

EXCESSIVE BULK BAGSARE THE PROBLEM, NOTROLL BAGS

TO THE EDITOR:I eat nuts daily and I go through lit-

erally hundreds of bulk bags a year.Many, many times more bags than rollbags, where I can either go without,e.g. onions and sweet potatoes, orbring my own for large purchases, e.g.apples. But I am forced to buy lots ofsmall bags of nuts for the types ofnuts that I want to buy.

I, and others, have written letterson this to the Gazette. At any meeting,where the Environmental Committee[EC] brings up eliminating the freeroll bags, someone will get up andcomplain about the small bulk bags.But apparently nothing can be doneabout this. I don’t understand why itis so hard to make large-size bagsavailable.

I’ve come up with an idea: Each bagof spices, nuts and candy has a .05¢base charge for the bag, twist tie, labeland packing. Now the buyer will havean incentive to not buy numeroussnack-size bags. A sign would be post-

ed in the bulk aisle announcing thisnew charge, and there would be a sim-ple dedicated intercom (pick up thehandset and it rings in Food Process-ing) where people wanting larger sizescan call down to Food Processing.Someone would then bring up the

wanted item in a larger size. (The cur-rent PA system is intimidating to useand Food Processing does not neces-sarily pay attention to it.)

People can now go down to FoodProcessing and have a special bagmade. But they first have to find and

get permission from a staff member togo to the cellar. Then they may notknow their way around down there.This takes effort and time, and with nofinancial incentive, few bother.

Of course, this will be annoying toFood Processing. But it will give them

We welcome letters from members. Submission deadlines appear in theCoop Calendar. All letters will be printed if they conform to the publishedguidelines. We will not knowingly publish articles which are racist, sexist orotherwise discriminatory

The maximum length for letters is 500 words. Letters must include yourname and phone number and be typed or very legibly handwritten. Editorswill reject letters that are illegible or too long.

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

AnonymityUnattributed letters will not be published unless the Gazette knows the

identity of the writer, and therefore must be signed when submitted (givingphone number). Such letters will be published only where a reason is givento the editor as to why public identification of the writer would impose anunfair burden of embarrassment or difficulty. Such letters must relate toCoop issues and avoid any non-constructive, non-cooperative language.

FairnessIn order to provide fair, comprehensive, factual coverage:

1. The Gazette will not publish hearsay—that is, allegations not basedon the author's first-hand observation.

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

3. Copies of submissions that make substantive accusations againstspecific individuals will be given to those persons to enable them to write aresponse, and both submissions and response will be published simultane-ously. This means that the original submission may not appear until theissue after the one for which it was submitted.

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

RespectLetters must not be personally derogatory or insulting, even when

strongly criticizing an individual member's actions. Letter writers mustrefer to other people with respect, refrain from calling someone by a nick-name that the person never uses himself or herself, and refrain from com-paring other people to odious figures like Hitler or Idi Amin.

LETTERS POLICY

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a huge incentive to see that large-sizebags are in stock on the selling floor.Getting a call will be a tipoff that thelarge sizes are no longer available.The custom deliveries won’t increasethe overall Food Processing effort, asso much time is now wasted makingsmall-size bags.

The EC is welcome to take up thisidea and pursue it.

Don Wiss

A CALL FOR ACTION, RE:METHODIST HOSPITALEXPANSION

TO THE EDITOR:I would like to know how Park

Slope Blocks Coalition can publicizeits efforts to increase awareness ofhow NY Methodist’s expansion planswill negatively impact the Park Slopecommunity particularly by destroyingabout 15 period houses.

Juliet Milkens

RESPONSE TO LETTERON “PLANTOCIDE”

TO THE EDITOR:This letter is a joke, right? [“Planto-

cide” by David Slarskey, Letter to theEditor, Linewaiters’ Gazette, 10/3/13]

Sandra Catania

BDS TOPICS:

ISRAEL ON TRIAL AT THE COOP

MEMBERS:For the past five years Coop mem-

bers have been subjected—with noend in sight—to biweekly reports ofthe Park Slope Food Coop UnofficialInternational Court of Criminal JusticeCommittee for the Prosecution Exclu-sively of Israel (better known by the memorable acronym PSFC-UICCJCPEI, pronounced “PSFC-UICCJCPEI”), chaired by a self-appointed Chief Prosecutor andassisted by a cast of European anti-Israel glitterati, most conspicuouslyPink Floyd founder Roger Waters,author of the autobiographical songs“Brain Damage” and “Nobody Home.”Any attempt to defend Israel is disal-lowed under international BDS guide-lines of total boycott and deemed, apriori, a “Disproportionate Crimeagainst Humanity” (DCAH). Absent apermissible defense, the strategy ofchoice is therefore to discredit theProsecution for both its blatant dou-ble standard of a monomaniacal focuson Israel, only Israel, always Israel,and for its failure to provide evidencefor its often slanderous claims.

At the latest meeting of the PSFC-UICCJPEI reported in the Gazette on10/17/13, the Prosecutor, notably with-out giving details, condemned theconditions suffered by Palestinianchildren, most 16 and older, in Israeliprisons. Relevant here is that our pur-ported child advocate has shown nosimilar concern about the indoctrina-tion of young Palestinians in schoolsand summer camps run by terroristgroups where they are trained, withdeadly effectiveness, to become mar-tyrs and killers1,2,3. Nor is there evidentconcern about the moral develop-ment of young Palestinians celebrat-ed for throwing stones, sometimesusing powerful slingshots, and chunksof cement and explosives aimed atIsraeli soldiers and civilians in passingcars,4,5 which have caused grievousinjury. The Prosecutor hasn’t noticedthe tears shed by Palestinian motherswhen these young people wind up inprison or strap suicide bombs aroundtheir waists and blow themselves uponly to become heroes and role mod-els for their younger brothers and sis-ters.

Of particular note in the 10/17/13report was the unsubstantiated, slan-derous claim that “Palestinian chil-dren detained by Israeli occupation

forces are routinely and systematicallysubjected to abuses amounting totorture and many are threatened withrape,” this odious propaganda craven-ly published by Gazette staff unwillingto accept responsibility for producingan ethical publication by rejecting let-ters or statements of this nature oradmitting that this contentious sub-ject matter is beyond their expertise.

References 1www.timesofisrael.com/3000-gaza-

teens-graduate-hamas-terror-school/2www.algemeiner.com/2013/06/20/

adl-voices-concerns-over-anti-israel-summer-camps-for-children-as-young-as-8/

3The Making of a Martyr, a film byBrooke Goldstein (founder and direc-tor of the Children’s Rights Institute(CRI) childrensrightsinstitute.org andAlistair Leyland.

4w w w . t h e d a i l y b e a s t . c o m /articles/2013/08/06/what-s-wrong-with-throwing-stones.html

5www.news . yahoo .com/835 -palest inian-youths-held-rock-throwing-144050084.html

Sylvia Lowenthal

CAMPAIGN TO BOYCOTT THE 2014“INTERNATIONALCONFERENCE ON ORALHISTORY” AT HEBREWUNIVERSITY OFJERUSALEM

MEMBERS:On August 12, 2013, a group of

Palestinian, Israeli and other oral his-torians and academics from Europe,South Africa and North Africa sent anopen letter to oral historians andscholars calling on them to boycottthe June 2014 “International Confer-ence on Oral History” at Hebrew Uni-versity of Jerusalem (HU). The letter issigned by 76 scholars and endorsedby Academic and Cultural BoycottCampaigns: in France (AURPID), Israel(BOYCOTT!), UK (BRICUP), India(InCACBI), Palestine (PACBI), UnitedStates (USACBI) and Israel’s Alterna-tive Information Center.

While all Israeli universities aredeeply complicit in Israel’s occupa-tion, settler-colonialism and form ofapartheid, HU’s complicity is partic-ularly noteworthy. Your actions willhave a direct impact in our solidaritywith fellow Palestinian academicswhose universities have been sub-jected to a lengthy, brutal Israelioccupation in East Jerusalem, theWest Bank and Gaza (universitiesclosed, blockaded, even bombed by

Israeli aircraft in the last threedecades).

HU’s complicity in land confisca-tion: The original campus on MountScopus was rebuilt and expanded onland confiscated in East Jerusalemafter l968 when Israel illegallyannexed occupied East Jerusalem intothe state of Israel (in violation of theFourth Geneva Convention, unrecog-nized by the international communityincluding UN Security Council Reso-lution 252). Moving Israeli staff andstudents to live and work on occupiedPalestinian land places the HebrewUniversity in violation of the FourthGeneva Convention.

HU’s complicity in the unequaltreatment of Palestinians (includingcitizens of Israel): not providing teach-ing services provided to Jewishgroups; no courses offered in Arabic.HU remains silent when the entirepopulation of Gaza is excluded fromenrollment by the Israeli government;restricts freedom of speech andprotest for its few Palestinian stu-dents commemorating the invasion ofGaza (2008–2009) when 1,400 Pales-tinians were killed by Israeli forces, yetoffering special benefits to studentswho were soldiers in that invasion.

HU’s complicity with settlements:Reciprocal arrangements with students and (Jewish only) staff ofAriel University (built on stolen Pales-tinian land surrounded by Palestiniancommunities). HU recognizes theiracademic degrees while not recogniz-ing degrees awarded by nearby Al-Quds University.

Background of Academic and Cul-tural Boycott: With world powersactively complicit in enabling Israel’scolonial and oppressive policies, itfalls to sustained work by Palestinianand international civil society to putpressure on Israel and its “complicitinstitutions” to end this oppression.Inspired by the successful cultural andacademic boycott against SouthAfrica’s apartheid, in 2004, with thesupport of key Palestinian unions andcultural groups, the Palestinian Cam-paign for the Academic and CulturalBoycott of Israel (PACBI) issued a callfor the academic and cultural boycottof involved in Israel’s system of occu-pation, settler-colonialism and formof apartheid.

We call on you and your colleaguesto refuse to participate, “to refuse tocross the Palestinian picket line.”

References: www.pacbi.org, AliAbunimah

Mary BuchwaldBrooklyn For Peace

PSFC Members for BDSwww.psfcbds.wordpress.com

13-10-31 p1-16_Layout 1 10/30/13 12:05 PM Page 13


EXPERIENCED REPORTERSPlease Apply

Workslot DescriptionWe have four distinct Linewaiters’Gazette teams—each producing anissue every eight weeks. You willdevelop and produce an article aboutthe Coop in cooperation with yourteam’s editor every eight weeks.

For More InformationIf you would like to speak to an editor or another reporter to learnmore about the job, please contact Annette Laskaris in theMembership Office or e-mail her at [email protected].

To ApplyPlease send a letter of application and two writing samples at least800 words long (one sample must be a reported interview, not aQ&A) to [email protected]. Your letter should stateyour qualifications, your Coop history, relevant experience andwhy you would like to report for the Coop. Your application will beacknowledged and forwarded to the coordinating editors,Stephanie Golden and Erik Lewis.

Seeking to Diversify the Gazette StaffThe Gazette is looking for qualified reporters. We are interested inusing this opportunity to diversify our staff. We believe that wecan enrich the quality of the Gazette and serve the membershipbetter with a reporting and editing staff that more closely resem-bles the mix of Coop members.


Interested in Engaging Coop Work?Disciplinary Committee Seeks NEW Members

Our work includes• Applying Coop’s rules and regulations• Discussing policy issues related to the DC’s work• Investigating allegations of uncooperative behavior by members and engaging in problem solving• Daily email contact with DC members to discuss cases• Participating in mediation, disciplinary hearings, and other conflict resolution methods

Requirements:In order to be considered for this position, any candidate must:• be a member for at least a year• have good attendance record• possess the abilty to work on a team• communicate clearly • have good writing skills• have computer proficiency (excel, word, emails) is essential• attend an evening meeting every six weeksWe work on average 6 hours per month, more than the required work shifthours. You will be credited and your hours banked for future use.

We recognize the importance of various points of view when consideringcases brought to us. WE ARE SEEKING A CANDIDATE POOL THAT REFLECTSTHE DIVERSITY OF THE COOP’S MEMBERSHIP.

Contact: Jeff: 718-636-3880 or [email protected]

Skills needed:CommunicationProblem solving Conflict resolutionDealing with difficult

situations and peopleInvestigationWritingResearch

Currently we have members from the following fields:Social work, education, law, dispute resolution,holistic medicine, design,and journalism

Join us to make the Coop the best place it can be for everyone.

Members Sought for PSFC Personnel CommitteeIf you know how to work collaboratively and believe you could make a contribution

to the Coop, we would love to hear from you. The Personnel Committee is anelected group of members that serves in an advisory capacity to the

General Coordinators (the Coop’s collective managerial team),supporting them with/in performance evaluations, succession planning,

developing human resources policies and in the hiring/termination ofGeneral Coordinators when/if either of those actions is necessary.

We would like the Personnel Committee to reflect the diversity of the Coop.We are especially interested in people who have skills in finance, running a business,

upper-level management, organizational development, personnel andhuman resources. Applicants should have a minimum of one year ofCoop membership immediately prior to applying, experience doing

workshifts at the Coop and excellent attendance.

The Personnel Committee meets with the General Coordinators onthe third Tuesday of every month from 5:30 to 7:15 p.m.Additional work outside the meetings is also required.

If you are interested, please do the following two things: e-mail your resume and aletter explaining why you would like to be part of the committee to

[email protected], and go to http://bit.ly/120Dn2s to fill out a short questionnaire.

Y A M F I G P I E C O R N K A L EA C E I C E I R E O B O E A B E DM E N G E L E E L R O B E L E A D

N E E D E D D Y

S L A W T A R T S A L A D S A L S AL A C E A F A R A B I D E A F O U LA C H E R A C E L I B E L L O C A LW E E D T R E E A D E P T S U A V E

D E L T A A L L E Y

Square Meals: Answers

13-10-31 p1-16_Layout 1 10/30/13 12:05 PM Page 14

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


To Submit Classified or Display Ads:

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

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

BED & BREAKFASTTHE HOUSE ON 3rd ST. B&B-serv-

ing the Slope for over 20 yrs. Parlor

floor-thru apt. sleeps 5 in comfort

& privacy, queen bed, bath, double

living room, kitchenette, outdoor

deck. Visit our website at

houseon3st.com. Click our FB link

or call Jane at 718-788-7171. Ask

about bargains for last minute

bookings. Let us host you!

SUNNY ROOM with private bath,

queen bed, wi-fi, with or without

breakfast; near B, Q, 2, 3 trains;

long or short term stays; call Mar-

garet 718-622-2897.

HOUSING AVAILABLE

Vacation cottage 3/2 0n 1 acre on

great South Bay E. Patchogue for

sale. Solar-heat pool, perrenial

gardens, views, water sports. Near

towns of Bellport and Patchogue

with cultural and nature activities.

Only one hour from NYC. Contact:

[email protected]. or

718-768-9610.

SERVICES AVAILABLE

ATTORNEY—Personal Injury

Emphasis—35 years experience in

all aspects of injury law. Individual

attention provided for entire case.

Free phone or office consultations.

Prompt, courteous communica-

tions. 23-year Park Slope Food

Coop member; Park Slope resi-

dent; downtown Brooklyn office.

Tom Guccione, 718-596-4184, also

at www.tguccionelaw.com.

MADISON AVENUE HAIRCUTTER

is right around the corner from the

food Co-op, so if you would like a

really good haircut at a decent

price, please call Maggie at 718-

783-2154, I charge $60.00.

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

Haircuts, Haircuts, Haircuts, In the

convenience of your home or

mine. Adults: $35-$40; Kids: $15-

$20; Call Leonora at 718-857-2215

SERVICES HEALTH

Are you struggling to make sense

of your emotions, patterns, behav-

iors or relationships? If you’re con-

sidering psychotherapy or

counseling, I can help. I’m an

experienced therapist who uses an

individualized, eclectic approach

to work with children, adolescents

and adults. Adria Klinger, LCSW,

718-965-2184.

CLASSIFIEDS


The Archives Committeeis looking for one new

member.

This small group organizesphotos and documents, digitizes

materials, and works on otherprojects related to Coop history.

If you're interested, please e-maila brief description of yourself,

including all relevantlibrary/archival experience, andwhy you're interested in being

part of this committee.

[email protected]

Do the Coop anniversarycelebrations have your

nostalgia engine turning?

Do you havephotographs, keepsakes,

or memories from theCoop in years past?

Get in touch with theArchives Committee at

[email protected].

COMMUNITY CALENDARCommunity calendar listings are free. Please submit your

event listing in 50 words or less [email protected].

Submission deadlines are the same as for classified ads.Please refer to the Coop Calendar in the center of this issue.

SUN, NOV 3

10 a.m. - 4 p.m. Permaculture

Festival and Skill Share. Recycle

your jack-o’-lantern to the com-

post. Learn, sheet mulch, vermi-

compost, forage, herbal

remedies, seed saving and other

homesteading skills. See crafts,

eat food and participate in com-

munity circles. $10 suggested

donation. The Old Stone House

in Washington Park. Info:

permaculture-exchange.org or

theoldstonehouse.org.

Follow the Food Coop on

@foodcoop

13-10-31 p1-16_Layout 1 10/30/13 12:05 PM Page 15

WELCOME!

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

Sean Abbott-KlafterSouad AchaGloria AmodeoMarie AngelElizabeth AriasJen BaerFaith BarksdaleRobert BassettKen BeerJohn BenedictToni BenedictPaula BiedmaSteven-Jon BillingsThom BlaylockMyron R. BoorsteinLiana Boorstein-

KnijnikovaBrandi BravoMadeleine BurryJefre CantuJae CareyElicia CastleAaron CatorDarrell ChangNathalie ChengJacqueline CipollaSean ClapisSarah Cohen

Scott ConnorRoxanne CrockerRosanna Cruz MercedesJessica DavenportLindsay DembnerMichelle Derman-BergerCraig DermodyJunie DesireThomas DonohueUrsula DraperLouise EberleSophia EckertSamuel EisensteinStephanie FaganNicole FamilettiTiffany FehrRachel FeldmanNadiah FellahMerfred Fermin-CastilloTatiana FigueiredoVittoria FlaminiAndrew FlanaganPeter FlaxmanRebecca FloresAdam FrancoeurChristina FrankAndrea FrechtmanLoryn Fridie

Erica GannettSalome GarciaInes GerberJames Gerien-ChenNorbert GershkovichVictoria GershkovichOrdoitz GlalileaJosh GoldsteinNan GoldsteinJoan GottesmanDavid GranikGuillaume HaeringerAnna HallinFrances HardyJason HarleJennifer HarveyJohn HeinZachary HoffmanBrenden HusseyMara IngramAlysse JanetGabriel JeromeMeaghan JerrettMegan Lee JohnsonAlison JordanJaclyn KahnKimi KangParisa Karami

Chandler KauffmanZach KettmanMichelle KirschnerMona Susanne

KleinbergMaya KrivitskayaCheri KroonGabriella LapkoffSteven LapkoffEkaterina LarinaGregory LaubschJason LongoKristina LundColleen LynchMaurine MaccagnoJane MadellRob MadellJack MartinPhaedra MastrocolaGraziano MeloniOlivia MeyerJiresse Miense KawitaAimee MolloyAnna Moot-levinCatherine MullinsDavid MurdockElizabeth MurphyMatthew Murphy

Anna Nadal BurguesKatherine NolandWilliam NolandRowan Norlander-

McCartyMiranda NorrisTim NorrisDeirdre O’BrienLiz O’ConnorDavid O’DonovanJake ObstfeldLily OckwellAlison OkudaKate OliverDavid PahlmanJosefin PahlmanMickey PantanoGina Pantone-UrwinJulia PatinellaLaura PattersonWilliam PattersonAshley PetersClaudette PhillipNicolas PorotRobert RandazzoJanna RearickDoug ReesLavette Rhames

Lillian RodriguezFernando RomeroColleen RowmanMark RyanBrittany SalemmeGlen SandersKathleen ScullyAllison SeeligMelody SeilingMorgan ShepardDominic SiriMorgan SirlinAmy SivermanAnna Dabney SmithBrandon StormLeo TakedaRie TakedaJulie TarneyMegan ThorsfeldtJoseph TimmonsMerisa TitlowKiyomi TroemnerElizabeth TulisKai TwanmohThomas UrwinTashya ValdevitJuan VarelaMark Volow

Chris VossJohn WelchNelly WelchKyle WendlingDanielle WesslerHoward “Mike” WestinHilliard WilliamsJeff WinterTehila WiseAndrew WolfEliza YoungKim YoungahTanya ZaccakRachel ZeffAdva ZingherAnne Zuerner



Looking for

something new?Check out the Coop’s

products blog.

The place to go for the latest information on our current

product inventory.

You can connect to the blog via the Coop’s websitewww.foodcoop.com

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Revised Coop Job Opening:

Web Software DeveloperDescription:

The Park Slope Food Coop has an immediate opening for a Web Software Developer. The ideal candidate willwork as part of a team and be well versed in Object Oriented methodologies and the full software development lifecycle (analysis, design, coding, testing, debugging and documentation). You will be joining our staff of two Javadevelopers and a network/system administrator. Our staff prefers to build software and services using open sourceand open standards.

Specific responsibilities include (in conjunction with team members):• Lead the makeover of the foodcoop.com website• Participate in designing a new application framework for the Coop• Create documentation, including code and procedures, to share your knowledge and

responsibilities with other team members• As a member of the team, help with everyday technical issues (e.g., printers, usage issues,

workstation maintenance, etc.)

Requirements:Required Experience

• Must have a BA/BS in computer science/engineering or equivalent experience• Capable of designing, developing, and integrating a wide variety of software components• Knowledge of a standard end-to-end development process, including version control, build scripts,

and automated testingRequired Skills

• Web application development experience using technologies such as HTML, JavaScript, CSS on the client and PHP, Perl, Python, Ruby, or Java on the server

• Database design and implementation experience (MySQL preferred)Desirable Skills

• Development experience using Eclipse• Proficiency in Java in a Linux, Unix or Mac environment• Linux/Unix shell scripting

Employment & Benefit Details:• Work week: 40 hours; flexible schedule• Salary: $87,260.88 per year• Paid Holidays: July 4th, Thanksgiving Day, Christmas Day, New Year's Day• Paid Vacation: 5 weeks per year• Paid Health and Personal Time: 11 days per year• Health Insurance*• Dental and Vision Plan*• Pension Plan*• Life Insurance*• 401(k) Plan• TransitChek Program• Flexible Spending Account*Benefits with no payroll deduction.

Prerequisite:Must be a current member of the Park Slope Food Coop for at least six months immediately prior to application.

How to Apply:Please e-mail a cover letter with your resumé to [email protected]. All members who submit both a

cover letter and resumé will receive a response. Please do not call the Membership Office to check on the status ofyour application.

We are seeking an applicant pool that reflects the diversity of the Coop's membership.

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Documents

Volume HH, Number 22 October 31, 2013 Fracking: A Call to