An electronic notice b o a rd buzzing withworkslot swapping

a rrangements is the latest,and already one of thebusiest of the Coop’s manynetworking arenas. Next timeyou realize you have a sched-ule conflict and won’t be ableto show up for your re g u l a rCoop workslot, try finding asubstitute online. It works.Coop member Maria EugeniaAlbina swears by it, sayingshe has twice found a substi-tute, in less than an hour. If you have any familiaritywith Web sites, www. f o o d-coop.com is relatively easy tonavigate.

She managed to sell three household items with a single ad in the Gazette.

Albina, a cashier on aTuesday night shoppingsquad, looked for a postingfrom someone who wanted toswap workslots because ofscheduling problems of theirown. She then narrowed hers e a rch to find a person whoalso regularly worked a shop-ping squad—and then tosomeone who also indicatedthey would be available on aTuesday night. Both times,Albina says, she wound up e-mailing only one person. Shegot a positive response, andin each case, was able towrap up the final details witha short phone call. Althoughthis workslot exchange cate-

gory, in the classified sectionon the Coop Web site, hasbeen operating for more thanfive years, many members—particularly those who joinedb e f o re it began—are notaware of it.

Classified ArtOf course, the L i n e w a i t e r s ’

Gazette carries classified ads.Nowadays, those ads oftenencourage members tocheck out a Web site forsuch items or services as awater filter, an employments e rvice or a rental pro p e rt yin Italy, with more pho-tographs and font sizes thana newspaper format allows.But some members, includ-ing Nancy Rosenberg, stillrelish the cro s s w o rd - p u z z l etype challenge—the art, ifyou will—of placing a “smallad.” Clearly a die-hardenthusiast for the newspa-per ad as town crier, at thet i m e this issue was pre-p a red, Rosenberg was theonly respondent to a noticein the G a z e t t e re q u e s t i n ginformation for the purposeof this article. Explaining inan e-mail how she managedto sell three householditems with a single ad in thep a p e r, Rosenberg modestlydescribes her mastery of theskills of a perh a p s - s o o n - t o -be-lost art: “I’m very awarethat only a few words getprinted in all caps so I’ms u re I worked around thatlimitation,” says Rosenberg.Using the 315 letters andspaces allotted, Rosenberg

Springtime has a way ofigniting hope for a posi-tive transformation that

often translates into vows tolose weight, eat right andtake better care of one’s body.

But just as these promisesa re made, by July they areoften broken. Parents shiftinto a diff e rent gear: kids areout of school, barbecues call,it seems too hot to exerc i s eand stress knows no summervacation.

“The important thing is totake little steps that are man-ageable and to not get over-whelmed or take too muchon,” said holistic healthcounselor Michael Marinelli.“Make sure that whateverchanges you choose to make,they are sustainable over thelong term.”

And part of sustainablechange is acknowledging thatall lifestyle changes should bet a i l o red to an individual’sneeds, said Rachel Kieff e r, anintegrative nutrition special-ist and health counselor, whoo ffers cooking classes andweight loss advice. Kieffer is aCoop member who hasworked with several fellowm e m b e r s .

“ Too often, I see clients whowant to improve their healthbuy the currently popular dietbook and turn their dietsupside down,” said Kieff e r.“Sometimes [there are] goodresults, but then they areunable to keep it up and f e e ldefeated and discouraged.”

Make a ListTo turn your stab at health-

ier living into more than apassing fad, nutritionists,personal trainers and doctorssay that it’s necessary tocome up with a list of goals.List what you want to changeabout your body, be it lower-ing your cholesterol, losingweight or improving yourimmune system.

Then talk to your doctor, a

nutritionist or a consultant atyour gym to discuss whatsteps can be taken to achievethat goal. It’s important hereto be realistic about what youcan really change, and howmuch eff o rt you can consis-tently put forth. A Herc u l e a ne ff o rt out of the gates maymake you feel l ike you’remaking a big change, but it’sunlikely that it will last.

Marinelli added that it’salways important to consult aphysician before making adiet change or taking on anexercise regimen.

Be realistic about what

you can really change.

“The key is to start whereyou are and make smallchanges that you can gradu-ally integrate into your life,”K i e ffer said. “Once thatbecomes part of yourlifestyle, take the next step.Slow and gradual is the bestway to do it.”

Health professionals allemphasized the import a n c eof encompassing more thanjust physical change. Notonly do stress, depre s s i o n

and other emotional issuesp revent us from sustainingpositive lifestyle changes,said Stana We i s b u rd, alicensed massage therapistand Coop member, theyadversely affect our health.

“Being so hard on our-selves ramps up stress hor-mones and that’s very toxic,”We i s b u rd said. “That’s whythe number one most impor-tant thing is to not be so hardon yourself. Maybe the firststep toward a healthierlifestyle is to give yourselfsome understanding.”

K i e ffer added that “gettings u p p o rt [from friends and fam-ily] makes a big diff e re n c e . ”

You Are What You EatCoop members can afford-

ably access an array of locallygrown produce, organic foodsand all-natural beauty andh e a l t h c a re products. Andmost experts say thatwhether a person wants tolose weight, lessen fatiguelevels or learn to meditate,eating right is necessary ino rder to maximize any goodeffects.

“Food is essential [to ahealthy lifestyle] because itfeeds every cell in our body, ”said Andrea Wulwick, a cert i-

A Physical Clean SweepMake your resolution for a healthier lifestyle a lasting decisionBy Katie Benner

Next General Meeting on May 30The General Meeting of the Park Slope Food Coop is held on thelast Tuesday of each month.* The next General Meeting will beTu e s d a y, May 30, 7:00 p.m. at the Congregation Beth ElohimTemple House (Garfield Temple), 274 Garfield Pl.

The agenda will appear in the next Gazette and will be avail-able as a flyer in the entryway of the Coop beginning Wednes-d a y, May 3. For more information about the GM and aboutCoop governance, please see the center of this issue.* Exceptions for November and December will be posted.

Volume AA, Number 9 April 27, 2006

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

IN THIS ISSUEWhy Are We Here? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Photo Essay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Coop Hours, Coffeehouse, Puzzle. . . . . . . . . . . . . . . . . . . . . . . . 6Coop Calendar, Governance Information. . . . . . . . . . . . . . . . . . 7Community Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Classified Ads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Mission Statement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Workslot Needs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

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

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

Coop EventHighlights

Thu, May 4Fri, May 5

Sat, May 6Fri, May 12Fri, May 19

•Food Class: Healthy Sweets, 7:30 p.m.

•Film Night: Desire, 7:00 p.m.

•Game Night•Wordsprouts: Communications Workshop, 7:30 p.m.

•Good Coffeehouse-Coop Night: Jezra Kaye &Jerome Harris, 8:00 p.m.

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

Th rou gh the Grapev in eB uyin g, Selling & Barterin g, Coop-StyleBy Barbara Ensor

fied holistic health counselorand Coop member. “We cantake as many supplements aswe want, but if the food isn’tnourishing then we won’treally be healthy.”

She said that the moste ffective dietary change is toget back to the basics, mean-ing eating more green veg-etables, healthy protein andwhole grains.

“If you’re confused, over-whelmed or emotional aboutyour eating, you should prob-ably talk to a pro f e s s i o n a l , ”she said.

Beyond just eating better,some people may choose toembark on a dietary cleans-ing in order to rid the body oftoxins.

Cleansing encompasses awide spectrum, from total fast-ing to minor dietary changes,but Kieffer said that a healthp rofessional should superv i s esuch dietary undert a k i n g s .

She said that another wayto cleanse is to avoid re f i n e dfoods such as white flour andwhite sugar, animal pro t e i n sand dairy for a few days. Inthat time, she suggested eat-ing a variety of vegetables,f ruits, grains and beans.

“ I t ’s important to re m e m-ber that anytime you dosomething that’s good foryourself, you’re giving yourselfa gift,” We i s b u rd said. “Thatwill help keep you on track.”

Massage for Better HealthMassage can also impro v e

our health by increasing cir-culation and improving org a nfunction, said We i s b u rd. Shesaid that it alsohelps withd i g e s t i o n ,i m p roves wasteremoval andallows the bodyto better absorbn u t r i e n t s .

“Once a weekis ideal… Ife v e ryone got amassage once aweek we’d all behealthier andh a p p i e r, butwho can swingthat? I’m a massage therapistand even I can’t fit that in. So,as often as you can go isgreat.”

We i s b u rd added that,a c c o rding to traditional Chi-nese medicine, shiatsu mas-sage is especially good for

seasonal changes because its t retches and opens up thebody.

More TipsMarinelli had several tips

to help people start in on ahealthy lifestyle that will cre-ate a lasting impression. It’snot necessary to take themall on, he said. But one or twowill likely make a world of dif-ference.

• Create your day. “As soonas you wake up, visualize allthe positive things that willhappen in your day.”

• Drink two glasses ofwater upon waking and beconscious of the amount ofwater you drink thro u g h o u tthe day.

• Pick one positive changeto make each day even if it’s asmall one. “Maybe it is sayinghi to someone you norm a l l ywalk by, maybe e-mailing anold friend, calling a re l a t i v e ,or putting $1 in a piggy bank.”

• Get outside more. Thiscould mean taking your dogfor a longer walk or just get-ting off the subway a stopearly and walking. Anythinglow-impact is fine. “Committo doing something outsideon both weekend days,” hesaid. “Start off very slow.”

• If increasing your activitylevel suits you, think aboutintegrating stretching, yoga,bicycling, swimming or someother low-impact activity intoyour life. Beginning such aprogram could replace one ofyour weekend activities.

• Get up 15 minutes earlierto do something for yourself,

such as a littlee x e rcise, somes t retching, writ-ing in a journ a l ,meditating, orjust preparing ahealthful snackfor the day.

• Eat foodthat is in sea-s o n .

• Focus onother people,listen more, geto rganized ortackle a task

you have been pro c r a s t i n a t-ing about, whatever it is.

Coop Shopping forBetter Health

For those who want tot r a n s f o rm their inner andouter selves, the Coop carries

an array of products to helpyou on your way.

T h e re are yoga styles tosuit all individual tempera-ments and skill levels includ-ing vinyasa, kundalini,bikram and ashtanga. Nomatter what style youchoose, yoga was developedto help practitioners re c o n-nect with their true selves.

“It cuts out all the noise ofthe world,” says Brenda Levin,who just completed the OmYoga Center’s 30-day yogachallenge. “It’s physical, but itgoes very deep… It’s notunusual to hear people talkabout feeling their emotionsand awareness heightenedwhile they are in their poses.”

The Coop carries yogamats for $13.52, as well asp rops like blocks for $6.75and straps for $4.30. Mostcenters that offer classes willhave these items for rental orfor free. A bag for your yogamat costs $12.29.

Pilates, yoga’s cousin, is aseries of exercises designedto strengthen a person’s core,meaning the muscles fro mshoulder to hip. The focus onthe core improves stre n g t h ,balance and stability and cani m p rove perf o rmance inalmost any other physical

activity.The Coop sells large ru b-

ber “physio balls,” for $18.44.These are used to create bal-ance and stability challenges.The balls include a pump andDVD with simple Pilates exer-cises, or you can buy a resis-tance kit for your ball thatcosts $12.29.

If you want to go to theheart of the matter and trans-f o rm your mind, the Coop sellscandles and incense to helpmembers spring clean them-selves through meditation.

The Coop is famous for itsincredible variety of low-cost,o rganic and locally gro w nproduce, as well as for a largeselection of grains, nuts andfree-range meats.

There is also a wide selec-tion of vitamins, mineralsand supplements. For exam-ple, a bottle of 180 NOWMulti Vitamins, style VIT-MIN100, costs $22.35. A bottle of60 Solgar Formula VM-70Daily vitamins costs $11.65.

Yogi Detox Tea, whichcosts $2.69 for 16 teabags,promises to help detoxify theliver and kidney with dande-lion and licorice.

So hurry and make yourlist: Spring is here, and it’stime to clean up. ■

2 F April 27, 2006 Park Slope Food Coop, Brooklyn, NY

NewDisciplinaryCommittees

SeekMembers

• Hearing AdministrationC o m m i t t e e : P e rf o rm sadministrative functionsn e c e s s a ry to arrange andfacilitate hearings.Applicants should bedetail-oriented, haveexperience with and enjoyworking by telephone;they should be Coopmembers in good stand-ing for at least one yearand have good attendancere c o rd s .

• Hearing Off i c e rCommittee: C o n d u c t sand presides over discipli-n a ry hearings; insures thathearings proceed in ane fficient and unbiasedmanner and, after a ran-domly selected DecidingG roup has decidedwhether an accused mem-ber violated a Coop ru l e ,d e t e rmines what discipli-n a ry action should betaken against the member.Applicants should beCoop members in goodstanding for at least twoyears, have good atten-dance re c o rds and pre f e r-ably have judicial,arbitration, mediation orlegal backgro u n d s .

• For Both of TheseCommittees: M e m b e r s o fthese new committeeswill meet and re c e i v eworkslot credit on an as-needed basis only; thatis, when hearings arere q u i red. There f o re, theirmembers must maintainregular Coop workslots ingood standing or beFTOP members in goods t a n d i n g .

The nature of theirwork re q u i res that allmembers maintain strictconfidentiality withrespect to all matters onwhich they work.

For a more detaileddescription of these com-mittees, see theDecember 22 issue of T h eLinewaiters' Gazette or theflyers posted in the Coop.

We are seeking anapplicant pool thatreflects the diversity oft h e Coop membership atl a rg e .

Those interested ineither workslot shouldtelephone JeffG o o d m a n of theD i s c i p l i n a ry Committeea t 7 1 8 - 6 3 6 - 3 8 8 0 .

PARK SLOPE FOOD COOPSusan Baldassano, coordinator

Thursday,May 4

7:30 p.m.at the Coop

MEMBERS &NON-MEMBERSWELCOME.

Come early to ensure a seat.

Guest Chef:Michael Welch is agraduate of the NaturalGourmet Institute forHealth and CulinaryArts and the Institutefor IntegrativeNutrition. He is theowner of Full Plate, apersonal chef and has ahealth counseling prac-tice in New York City.He is a Park Slope Coopmember since 2004

$4 materials feeViews expressed by the presenter do not

necessarily represent the Park Slope Food Coop.

HealthySweetsHeard the word about gettingwhite sugar out of your diet?Come to this healthy sweetsclass and learn to replacewhite sugar with alternativeslike maple syrup, agave nectar,brown rice syrup and stevia.

A Physical Clean SweepC O N T I N U E D F R O M P A G E 1

The Park Slope FoodCoop offers a fine foodselection to counter the

Whole Foods and Fairw a yopening in our area, but witha diff e rence. All who passthrough our entrance work forthe privilege to browse andshop. Why do people join theCoop? How do they feelabout the work commitment?What makes members stay inthe Coop?

Karl Gre e n b e rg works in therecycling squad in front of theCoop, where members maybring clean plastic items forrecycling, including plasticy o g u rt cups and plastic bags.C o ry Munson is also a mem-ber of the curbside re c y c l i n gsquad. Gre e n b e rg and Mun-son like the less-frenetic paceof the recycling workshift.G re e n b e rg describes workingoutside as “nicer” than work-ing a shopping shift, which hefinds too cro w d e d .

Munson has been a Coopmember for 19 years. She’sbeen a squad leader andworked in checkout as well asin the cheese area. She stickswith the recycling squadbecause of being outside andthe experience of workingcooperatively with others onher shift. Munson also enjoysher shift because it gives her“another way to be enviro n-mentally involved.”

Elizabeth Pre s s m a n - C o o p-e r, John Cooper and theird a u g h t e r, Lila Cooper, werewaiting in front of the Coop forcar service. Pre s s m a n - C o o p e rand Cooper have been Coopmembers for four years. Theyjoined, in Pre s s m a n - C o o p e r’sw o rds, because they were“ b roke.” They have stayedmembers because of theC o o p ’s prices and quality.P ressman-Cooper re m a r k e dthat she “could get every t h i n go rganic and aff o rd it.”

When I asked them if thework commitment played arole in whether they stayedwith the Coop, Pre s s m a n -Cooper commented that shewas a little tired of the work-slot and that there were “toomany people now, and therea re so many members, it’s soc ro w ded that I wish they wouldchange the stru c t u re a little. Itseems to me that people don’tneed to work every four weeks.”Both felt that a workslot everyfive or six weeks would work.Cooper thought that thesquads were over- s t a ffed andthat there wasn’t adequateleadership on shoppingsquads to get people to worke ff e c t i v e l y, commenting,“Nobody seems to be willing totell anybody to do anything.”

Stephen Michel is a 20-yearCoop member, joining at thetime because his wife wasi n t e rested in Coop member-ship. Before working the shop-ping squad, he was on thep recomputer attendancesquad, entering inform a t i o nby hand! The workshift com-mitment is a little awkward forMichel when it comes to time-o ff plans, since FTOP re q u i re sthat a member take more than

one month at a time. But he isfine about working withinthese guidelines. Michel feltthat a dramatic change in thework commitment would like-ly lead to more paid staff tosupplement the lost memberl a b o r. He felt this would re s u l t“in the cost going up, and oneof the reasons people join isw e ’ re cheaper than a health

food store.” When I askedMichel whether the work com-mitment helped people to beinvested in the Coop, hea n s w e red, “I hadn’t thought ofit that way, but pro b a b l y.You’ve got some equity in it.”

Five-year memberStephen Nguyen signed onto the Coop “because of theavailability of organic foods,”and when I spoke to him, hewas busy stocking pro d u c ebins. Nguyen stays a memberfor the food selection butalso because he enjoys thec o m m u n i t y. Nguyen likes thediversity and the ideals hefinds in the Coop, in hisw o rds, “absolute accessibili-ty to all people.” When Iasked whether the work com-mitment played a role in hisdecision to remain a mem-b e r, Nguyen answered, “Itd o e s n ’t affect my wanting toremain a member, but I thinkthe stru c t u re could be some-what cleaned up.” He felt“ t h e re are more workers thanwork generally; perh a p sworkslots can be spread out.”

Nguyen does feel that thelow markup we enjoy is a bigbonus of member labor andthe prices are definitely areason he stays a Coop mem-b e r. When asked whether aregular workslot helpedmembers form a re l a t i o n s h i pwith the Coop, Nguyen com-mented, “I’m not sure, butgenerally if everybody works,

t h e re ’s no strange hierarc h y. ”Jacques Hoffmann, a mem-

ber since the early 2000s, andMonica Stabin, a membersince 1987—or in her word s ,“since the small building,”w e re working a food-bagging

shift in the basement when Ii n t e rviewed them. Hoff m a n njoined the Coop for the quali-ty and prices; he’s willing tomake the trip from Carro l lG a rdens. When queriedwhether the workshift hadany impact on his decision tostay a member, Hoff m a n n ’sanswer was to the point:“No.” He did feel that the“ t w o - f o r-one” makeup ru l ewas harsh and could be oner-

ous, particularly for pare n t s ,and could cause members tofall away. Hoffmann conced-ed that the two-for-one policyperhaps contributed to disci-pline within shifts “to keepthem as consistent as possi-ble.”

Stabin has worked a varietyof workslots, starting in Sun-day shopping, when boxes of

p roduce to stock were pushedalong the floor. After stints incheckout, stocking and atten-dance, she’s re t u rned to Sun-day morning, and likes herbasement slot bagging food,commenting, “I like it downh e re; it’s too cro w d e dupstairs.” Stabin joined theCoop because she wanted to“get out and for the money. ”Although there are timesStabin would rather not work,she feels a re s p o n s i b i l i t yt o w a rd her shift colleagues,and that’s a strong motivatorfor her. She agreed with Hoff-mann that the two-for- o n emakeups are “too much.”

Sunday morning squadleader Marg a ret Cre m m i n shas been a member since1985 and a squad leader for10 years. She joined the Coopbecause she “was looking toi m p rove the quality of my liv-ing experience. I enjoy work-ing with other people. I likethe idea of a Coop, of beingp a rt of something, a biggerd ream.” When I asked Cre m-mins if the work commitment

influenced her decision tostay a member, she character-ized working as “an obligation;you have the freedom tochange to another slot.” As asquad leader managing fellowmembers, she observed, “I tryto work with the situation; Ihave no problem. I have aw o n d e rful group of people. Alot of people have been withme a long time; we really dowork together.”

A n d rett Roberts and J. C.Calhoun were working at theentrance desk. A member forsix years, Roberts joined “first-l y, to save money and the nat-ural foods.” Why does she staywith the Coop? Robert sa n s w e red, “Everything. It’spleasant to be in, pleasant toshop.” When asked whetherworking influenced her deci-sion to stay a member,R o b e rts replied, “I enjoy myworkslot.” Calhoun joinedbecause “it makes the type offood I enjoy accessible. It’sconvenient because I live inthe neighborhood.” Sheadded, “I trust where the foodcomes from more than anyother place. This is a goode n v i ronment.” When askedabout the work commitment,Calhoun observed, “There wasone period of time when I hada hard time getting to my shiftdue to work reasons. It took along while to catch up, tomake up my shifts.”

Doug Popovich was work-ing as production art dire c t o ron the G a z e t t e shift. He joinedthe Coop in 2001 as a dire c tresult of a 90-day pay cut fol-lowing 9/11. Popovich com-mented, “It was either stopbuying organic food, andt h a t ’s when I relented.” Whenasked about how he felt aboutworking to shop, Popovichcommented, “I think it’s gre a t .I think it’s a really good idea.”Lee Schere, also working onthe G a z e t t e, joined because she“believes in the Coop’s mis-sion, economic democracy. ”She thinks working to shop is“a great model; everybody par-ticipates.” Schere was part of aCoop in Minneapolis, and shefeels invested in coop culture .

A. K. Summers, anotherGazette w o r k e r, joined after9/11 because she and her girl-friend couldn’t drive to Fair-way on 125th Street for theirusual food run. When askedabout working to shop, Sum-mers commented, “Theore t i-c a l l y, it’s nice. In practice, it’sv e ry difficult. We have a smallchild, and we’re alre a d ys t retched thin trying to coverfor him, so it’s been rough.” Inspite of this challenge, Sum-mers characterizes the Coop“as a hard habit to break. Theprices are so good. We ’ reattached to the selection.”

G a z e t t e worker Maxwell Ta y-lor joined the Coop in 1999 forthe food. While not alwayspleased with working to shop,he doesn’t mind doing it tomaintain membership andsees the workshift as an oppor-tunity to “express yourself inother areas.” He describesthe Coop as “good stuff.” ■

Park Slope Food Coop, Brooklyn, NY April 27, 2006 f 3

Why Are We Here?By D. S. Aronson

P i c t u red left to right, top row: J. C. Calhoun, entrance worker; Karl Gre e n b e rg, recycling squad;A. K. Summers, Gazette p roduction. Middle row: Marg a ret Cremmins, shopping squad leader;Steve Michel, produce worker; Maxwell Ta y l o r, Gazette team. Bottom row: Monica Stabin, bag-ging bulk items; Andrett Roberts, entrance worker; Jacques Hoffman, bagging bulk items.

“I trust where the food comes from more than any other place. This

is a good environment.”

Diversity and EqualityCommittee Seeks

Members with Data Skills

The Diversity and Equality Committee (DEC)is pleased to re p o rt that some PSFC membershave responded to our call for new members.New members will help tos a f e g u a rd our Coop as arespectful and enjoyableplace for all to shop. At thistime we?re seeking mem-bers with computer anddata base creation andmanagement skills. Thisnew member will help toorder, store, track and access internal committeedocuments and incoming data.

I n t e rested Coop members are invited toattend our next meeting on Thursday, May 11that 6:00 pm at the Coop or to reach us at diversec-oop@yahoo.com. Leave your name and contacti n f o rmation and let us know what skills and/orexperience you bring.

4 F April 27, 2006 Park Slope Food Coop, Brooklyn, NY

Tuesday, May 2

7:30 pm at the Coop

Coop member Stuart Garber is a licensed massage therapist with more than 18years of professional training and practice, including training in body-centeredcounseling and trauma healing. He has worked on the staff of the OstrowInstitute for Pain Management and the Memorial Sloan-Kettering CancerCenter's Integrative Medicine Program. He is now in private practice.

SPEED YOUR RECOVERYfrom Injuries & Surgeries, Medical &

Dental Procedures, Childbirth andmore with Therapeutic Massage

While popular use of massage

has exploded in recent years,

some of its most powerful and

effective applications remain

among today’s best-kept

healthcare secrets.

Come learn how this “feel-good”

treatment can help you and your

loved ones through challenging

times by complementing

traditional medical care –

including techniques you can

do on your own.

W I T H S T U A R T G A R B E R

F R E E

Non-members welcome

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

Saturday, May 13

11:00 pm at the Coop

F R E E

Non-members welcome

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

Past Life RegressionThrough Hypnosis

DO YOU HAVE THE FEELING THAT YOU

H AVE LIVED BEFORE?

Have you ever just met someone and felt

like you have previously known them?

Are there other countries or cultures that

seem familiar to you?

Well there might be an explanation for

this.

Through hypnosis we can tap into the

subconscious mind, as well as enter into

a peaceful trance-like state to retrieve

memories of our past lives.

Relax and take a journey within.

Gain: • Realizations

• A deeper understanding of who you are

• Retrieve memories • Pass beyond death and back again

Bring: A blanket to lie down on or a comfortable lawn chair to relax into

A note book to write down anything that comes up

Jeffrey T. Carl, CHt, a Coop member, is a certified clinical hypnotherapist,and a member of I.A.C.T. Jeffrey is also certified in past regression thoughthe Wiess Institute.

W I T H J E F F R E Y T . C A R L , C H T .

PROGRAMS

Thursday, April 27 throughSunday, April 30

The following programs will happen withinfour days of publication of this issue. For fullads, please look at the January 5 or 19 issuesor pick up copies of the flyers in the Coop.

Thu, April 277:30 Socially Conscious Investing

Fri, April 287:30 7 Elements for Unreasonable

Success in Business

Sat, April 2912:00 Franken Foods

6:00 Chakra Balancing with EssentialOils

Sun, April 3012:00 Enhancing Fertility Naturally

Saturday, May 203:00 p.m.

F R E ENon-members welcome

W I T H M O R A I M A S U A R E Z

Is there someone you need to forgive?

Holding on to feelings of hurt, guilt, resentment, blame, anger and the need to punish binds up a lot

of your own energy and keeps you locked in the past, instead of being fully present.

The Forgiveness Process allows you to release these negative feelings and completes your own healing.

LEARN TO:• Forgive yourself and others

• Focus and use the power of unconditional love• Align your head and your heart

• Use the power and energy of love to relieve stress• Participate in a group unconditional love meditation

Moraima Suarez is a Coop member, certified Holoenergetic® H e a l i n gP r a c t i t i o n e r, certified Bowen Therapist, and Reiki practitioner. She has studiedand practiced the healing arts for over 20 years and her healing practice inthe Park Slope vicinity.

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

Park Slope Food Coop

Mission StatementThe Park Slope Food Coop is a member-owned and operated food store—an alternative toc o m m e rcial profit-oriented business. As members, we contribute our labor: working togetherbuilds trust through cooperation and teamwork and enables us to keep prices as low as possiblewithin the context of our values and principles. Only members may shop, and we share responsi-bilities and benefits equally. We strive to be a responsible and ethical employer and neighbor. Weare a buying agent for our members and not a selling agent for any industry. We are a part of andsupport the cooperative movement.

We offer a diversity of products with an emphasis on organic, minimally processed andhealthful foods. We seek to avoid products that depend on the exploitation of others. We supportnon-toxic, sustainable agriculture.

We respect the environment. We strive to reduce the impact of our lifestyles on the world weshare with other species and future generations. We prefer to buy from local, earth-friendly pro-ducers. We recycle. We try to lead by example, educating ourselves and others about health andnutrition, cooperation and the environment.

We are committed to diversity and equality. We oppose discrimination in any form. We strive tomake the Coop welcoming and accessible to all and to respect the opinions, needs and concernsof every member. We seek to maximize participation at every level, from policy making to runningthe store.

We welcome all who respect these values.

Park Slope Food Coop, Brooklyn, NY April 27, 2006 f 5

COOP PORTFOLIOSUSTAINABLE URBAN FARMING—BROOKLYN GROUP SHOWS HOW

PHOTOGRAPHS BY JUDY JANDAAdded Value, RedHook: A workshopwith Will Allen on

March 20th.

It starts with the red worms,precious “livestock” (left).

Getting worm castings,prime fert i l i z e r, from a largegreenhouse worm bin (right).

At right, movingcompost to create an

outdooor bed withred worms, on

blacktop, with four-year fertility.

Creating a greenhousegrowing bed with redworms for year-round

cultivation and four-yearfertility (right).

Making Brooklyn Bloom

at BrooklynBotanic Gardenon March 11th.

Coop memberClaudia Joseph

leads a workshopon Perm a c u l t u r e

methods to enhancecultivation (right).

Dave Jacke (5th from left, keynote speaker atMaking Brooklyn Bloom, at Permaculture gather-ing at Wyckoff House, Brooklyn, on March 12th

(right).

“Some Elements ofAgriCultures” from Dave Jacke’s keynote presentation (left).

Discussing hoop rows at a workshop on extending the growing season (left). Workshop participants examine how cold frames can be used for moremonths of cutivation (right).

This Issue Prepared By:Coordinating Editors: Stephanie Golden

Erik Lewis

Editors (development): Anne Kostick

Reporters: Diane AronsonKatie BennerBarbara Ensore

Art Director (development): Patrick Mackin

Illustrators: Diane MillerMolly Parker-Myers

Photographers: William FarringtonJudy Janda

Traffic Manager: Barbara Knight

Classified Ads Prep: Heather Cottrell

Saturday Coordinator: Joanne Guralnick

Text Converters: Andrew Rathbun

Proofreader: Margaret Benton

Thumbnails: Suzanne Rath

Preproduction: Sura Wagman

Photoshop: Steve Farnsworth

Art Director (production): Lauren Dong

Desktop Publishing: Molly MackamanLenny HendersonPatricia Stapleton

Editor (production): Lynn Goodman

Final Proofreader: Israel David Fishman

Post Production: Jessica Tolliver-Shaw

Index: Len Neufeld

Puzzle CornerContributions from members are welcome.Please sign your entries. Answer is on page 11.

Cryptogram Topic: Condiments

The code used on the list below is a simpleletter substitution. That is, if “G” stands for “M”in one word, it will be the same throughout thel i s t .

B T H B N

O N C D B O R W B N B

V B K C A ’ Q Z Y H C H C N A C

V C M K Q I C W Q H C M C

X Q Y M Y W M B F O C

I B N Z Y O O X F K W C R

G Q N O C M K C N M X Y N C

M B F O C

V B W Y - V F N Y D B M B Z B

N Q B M K C A V C V V C N M

S Y N R B W Y M V Y O C

V B M K C

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–Friday

8:00 a.m. to 10:00* p.m.Saturday

6:00 a.m. to 10:00* p.m.Sunday

6:00 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:718-622-0560

Web address:www.foodcoop.com

The Linewaiters’ Gazette is published biweekly bythe Park Slope Food Coop, Inc., 782 Union Stre e t ,Brooklyn, New York 11215.

Opinions expressed here may be solely the viewsof the writer. The Gazette will not knowingly publisha rticles which are racist, sexist, or otherw i s ediscriminatory.

The G a z e t t e welcomes Coop-related articles, andletters from members. A “Member Submissions”envelope is in the Gazette wall pocket near the exit ofthe Coop.

SUBMISSION GUIDELINES

All submissions MUST include author’s name andphone number and conform to the followingguidelines. Editors will reject letters and art i c l e sthat are illegible or too long. Submission deadlinesappear in the Coop Calendar opposite.

Letters: Maximum 500 words. All letters will beprinted if they conform to the publishedguidelines.

Voluntary Articles: Maximum 750 words.

Submissions on Paper: Double-spaced, typed orvery legibly handwritten.

Submissions on Disk & by Email: We welcomedigital submissions by disk or email. Email toGazetteSubmissions@psfc.coop.

Classified & Display Ads: Ads may be place onbehalf of Coop members only. Classified ads arep repaid at $10 per insertion, business card ads at$20. (Ads in the “Merc h a n d i s e – N o n - c o m m e rc i a l ”c a t e g o ry are free.) All ads must be written on asubmission form (available in this issue and at thefront of the Coop). Classified ads may be up to 315characters and spaces. Display ads must be camera-ready and business card size (2"x3.5").

Recipes: We welcome original recipes fro mmembers. Recipes must be signed by the creator.

Subscriptions: The Gazette is available free tomembers in the store. Subscriptions are available bymail at $18 per year to cover the cost of postage (at1st class rates because our volume is low).

Printed by: Prompt Printing Press, Camden, NJ.

A monthly musical fundraising partnership of

the Park Slope Food Coop and

the Brooklyn Society for Ethical Culture

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, 718-230-4999

FridayMay 198:00 p.m.

JEZRA KAYEWhen she's not busy saving the neighborhood with Develop Don'tDestroy Brooklyn, singer Jezra Kaye weaves her sultry, swinging magicon a mix of jazz standards, blues and sophisticated pop. Come findout why she and her great backup musicians always pack the GoodCoffeehouse.

JEROME HARRISGuitarist Jerome Harris—long a mainstay of groups led by Jack

DeJohnette, Sonny Rollins, Ray Anderson, Paul Motian and BobStewart—will wander off the "jazz planet" a bit, playing and

singing resonant but seldom-heard songs by both prominent andunderground tunesmiths. With fellow Coop members Gary Fisher,

keyboard; Cliff Schmitt, bass guitar; and Ben Perowsky, drums.

Since the Coop’s inception in 1973, theGeneral Meeting has been our decision-mak-ing body. At the General Meeting (GM) mem-bers gather to make decisions and set Coopp o l i c y. The General-Meeting-for- w o r k s l o t -credit program was created to increase partici-pation in the Coop’s decision-making process.

Advance Sign-up Required:To be eligible for workslot credit, you must

add your name to the sign-up sheet located inthe ground floor elevator lobby. On the day ofthe meeting sign-ups are allowed until 5p.m.and the sign-up sheets will be located in theMembership Office all day. On the day of themeeting, come to the Office to add your nameto the list and to receive your inform a t i o npacket. Some restrictions to this program doapply. Please see below for details.

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

G e n e r a l - M e e t i n g - f o r- w o r k s l o t - c redit pro g r a mtwo times per year.

Certain Squads are omitted from theProgram:

You may attend the GM for credit only ifyou are a member of a Shopping,Receiving/Stocking, Food Processing, Off i c e ,Maintenance, Inventory, Construction, andFTOP committee. Other Squads are omittedeither because covering absent members istoo difficult or attendance at the GM is alreadypart of the workslot’s responsibility.

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

p resent for the entire meeting. GMs typicallyrun from 7:00 p.m. - 9:45 p.m., though theyoccasionally run longer.

Childcare is provided at the GeneralMeeting location:

To request that childcare be provided foryour child at the meeting, you must notify apaid staff Office Coordinator in the Member-ship Office at least one week prior to themeeting date.

Sign the Attendance Sheets at theMeeting:

During the GM an attendance book willmake its way around the room. Please sign

your name in this book. After the meeting theChair will provide the Workslot Credit Atten-dance Sheet. You must also sign this sheet inorder to receive credit.

Being Absent from the GM:T h e re is no penalty if you sign-up for the

meeting and then cannot attend. We do askthat you try to keep the sign-up sheet currentand remove your name if you know cannotattend. Please do not call the MembershipOffice with GM cancellations.

If you are on an ABCorD shift and are“ACTIVE” for work on the night of themeeting:

You will be given an FTOP credit for atten-dance at the meeting. You are not required touse this credit at a particular time. However,to use this credit you must follow the Coop’srules for “Using Banked FTOP Time” that areexplained in a flier available in elevator lobbyliterature racks and in the Membership Office.

If you are on an ABCorD shift and owea make-up on the night of the meeting:

The GM attendance credit will automatical-ly be applied as a make-up.

If you are on FTOP:Recording of your attendance at the meet-

ing and an FTOP shift credit will be applied toyour FTOP record after you have attended themeeting.

Consider making a report to yourSquad after you attend the meeting:

you can help inform other members aboutc u rrent Coop issues, the GM in general andthe GM-for- c redit program in particular bymaking a brief re p o rt about your GM experi-ence. You can make this re p o rt the next timeyou meet with your squad or, if you are onF T O P, the next time you work on any Squad.Generally these reports work best as part of asquad end-of-shift meeting. ■

Attend a GM To Receive Work Credit…

Park Slope Food Coop, Brooklyn, NY April 27, 2006 f 7

Our Governing Structure F rom 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 isre q u i red to act legally and re s p o n s i b l y, has appro v e dalmost every General Meeting decision at the end ofe v e ry General Meeting. Board members are elected atthe Annual Meeting in June. Copies of the Coop’s bylawsa re available at the Coop Community Corner and atevery General Meeting.

Next Meeting: Tuesday, May 30, 7:00 p.m.The General Meeting is held on the last Tuesday of eachmonth.

Location The temple house of Congregation Beth Elohim (GarfieldTemple), 274 Garfield Place.

How to Place an Item on the AgendaIf you have something you’d like discussed at a GeneralMeeting, please complete a submission form for theAgenda Committee. Forms are available in the rack nearthe Coop Community Corner bulletin board and atGeneral Meetings. Instructions and helpful inform a t i o non 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 Linda Wheeler in the office.

Meeting FormatWarm Up (7:00 p.m.)• Meet the Coordinators• Enjoy some Coop snacks• Submit Open Forum items• Explore meeting literature

Open Forum (7:15 p.m.)Open Forum is a time for members to bring brief itemsto the General Meeting. If an item is more than brief, itcan be submitted to the Agenda Committee as an itemfor a future GM.

Reports (7:30 p.m.)• Financial Report• Coordinators’ Report• Committee Reports

Agenda (8:00 p.m.)• The agenda is posted at the Coop Community Corner

and may also appear elsewhere in this issue.

Wrap Up (9:30-9:45) (unless there is a vote to extend the meeting)• Meeting evaluation• Board of Directors vote• Announcements, etc.

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

Park Slope Food Coop

MissionStatement

The full mission statement appears on page 4.

WORKSL OT NEEDS

Workslot Needs listingshave moved to the back page.

New Member OrientationsMonday & Wednesday evenings: . . 7:30 p.m.Wednesday mornings: . . . . . . . . . . 10:00 a.m.Sunday aftern o o n s : . . . . . . . . . . . . . . . 4:00 p.m.

Be sure to be here promptly—or early—as webegin on time! The orientation takes about twohours. Please don't bring small children.

Gazette Deadlines

LETTERS & VOLUNTARY ARTICLES:May 11 issue: 7:00 p.m., Mon, May 1May 25 issue: 7:00 p.m., Mon, May 15

CLASSIFIED ADS DEADLINE:May 11 issue: 10:00 p.m., Wed, May 3May 25 issue: 10:00 p.m., Wed, May 17

Plastic Recycling• 2nd Saturdays, noon–2:00 p.m.• 3rd Thursdays, 7–9:00 p.m.• last Sundays, 10:00 a.m.–noon• Plastics #1, 2 & 4, only thosenot accepted by NYC plus plastic shopping bags• All Clean & Dry!

General Meeting

TUE, MAY 2AGENDA SUBMISSIONS: deadline forconsideration for the May 30 GM, 8:00 p.m.

TUE, MAY 30GENERAL MEETING: 7:00 p.m. The agenda willappear in the next issue. Flyers will be availableWednesday, May 3 in the entryway of the Coop .

The Coop on Cable TV"Inside the Park Slope Food Coop"FRIDAYS 1:00 p.m. with a replay at 9:00 p.m. Channels: 56 (TimeWarner), 67 (CableVision)

GE Campaign Meeting

TUE, MAY 8SAFE FOOD COMMITTEE: Open meeting formembers & non-members. 6:30 p.m. for trainingon genetic engineering; 7:00 for work session.All welcome.

COOP CA L E N D A R

8 F April 27, 2006 Park Slope Food Coop, Brooklyn, NY

FRI, APR 28 GOOD COFFEEHOUSE: A rare U.S.appearance by blues and ragtimeguitarist & native New Yorker, NickKatzman. $10 adults, $6 kids. BklnEthical Culture Society. 8:00 p.m.53 Prospect Pk W. 768-2972.

B R O O K LYN SAX QUART E T: DavidBindman, Fred Ho, Sam Newsome& Ned Rothenberg in a concert ofnew works. St. John’s Church, 155Milton St (btw Manhattan Ave &Franklin St) Greenpoint. 8 pm, $10suggested donation.

SAT, APR 29 DRUMS ALONG THE HUDSON: aNative American Festival & ShadFest. Native American dance &song, drummers & dancers fro ma round the world. Native Elders,S t o rytelling, food, art & craft forsale. Shad tasting & Hudson Riverfish exhibits. Inwood Hill Park,NYC. FREE. 212-627-1076 x16 orwww.nycgovparks.org

PEOPLES’ VOICE CAFE: BarbaraDane. Wo r k m e n ’s Circle, 45 E.3 3 rd St. (btw. Madison & Park);w w w. p e o p l e s v o i c e c a f e . o rg. Sug-gested donation: $12 general/$9members/more if you choose, lessif you can’t/no one turned away.212-787-3903.

SUN, APR 30 ZEEMEEUWSIC! An eclectic con-cert series at the Old Stone House,JJByrne Park, 5th Ave btw 3rd & 4thSts. Dick Staber & Judith Shasnoff,bluegrass. Admission $10, 2:00p.m. (Zeemeeuw is Dutch forSeagull, a play on *Martha Siegel’sname, organizer of the series.)

W O M E N O F D I S T I N C T I O NBRUNCH: 11a.m. Dr. OsnatLevtzion-Korach speaks on the lat-est research at Hadassah Hospital& its Pediatric Oncology Center.Members & non-members wel-come. $80 includes: $54 donationto Hadassah Medical organization& $26 for brunch. East MidwoodJewish Center, 1625 Ocean Av e .RSVP to 718-382-6454 or www.brooklyn.hadassah.org

TUE, MAY 2 SISTAS SWAPIN’ STORIES: AfricanFolk Heritage Circle, 1368 FultonSt, 3rd flr, NYC. 7-9:00 p.m. Info:Thelma Thomas, 212-807-1570.

WED, MAY 3 JUST FOOD COMEDY BENEFIT.Political comedian *Scott Blake-man hosts “Just Kidding,” anevening of sustainable laughter,locally grown comedy & music withChristine Lavin & Leighann Lord. 8PM. Gotham Comedy Club, 208 W.23 St. Manh. 212-645-9880 x221b ro w n p a p e rt i c k e t s . c o m / e v e n t / 4 0 9 3 .

FRI, MAY 5 GOOD COFFEEHOUSE: JamesReams & the Barn s t o rmers. Blue-grass Unlimited Magazine says,“…delightfully unadorned 1950s-style bluegrass that draws heavilyon, yet doesn’t mimic, the best-loved bands of that era.” $10adults, $6 kids. Bkln Ethical Cul-ture Society. 8:00 p.m. 53 ProspectPk W. 768-2972.

“CHANGE THE WORLD”: *SarahS a ff o rd, dancer & puppeteer, mem-bers of Harmonic Insurg e n c e ,* M a rtha Siegel, cellist, and otherswill perf o rm Brecht Songs & Poems.8:00 pm, at the Old Stone House,Fifth Ave btw 3rd & 4th Sts. $12 atthe door to benefit Brooklyn Par-ents for Peace. Info: 718-624-5921

SAT, MAY 6 PEOPLES’ VOICE CAFE: Marc i eBoyd; Greg Gre e n w a y. Wo r k m e n ’sC i rcle, 45 E. 33rd St. (btw. Madison& Park); www. p e o p l e s v o i c e c a f e . o rg .Suggested donation: $12 gener-al/$9 members/more if you choose,less if you can’t/no one turn e da w a y. 212-787-3903.

SUN, MAY 7 ZEEMEEUWSIC! An eclectic con-cert series at the Old Stone House,JJByrne Park, 5th Ave btw 3rd & 4thSts. Lisa Garrison, singer- s o n g-w r i t e r- s t o ry t e l l e r. Admission $10,2:00 p.m. (Zeemeeuw is Dutch forSeagull, a play on *Martha Siegel’sname, organizer of the series.)

WED, MAY 10 SOLIDARITY SOIREE “ESPECTA C-ULAR”: with the Raging Grannies,CISPES & fashion like you’ve neverseen it before. A celebration ofs o l i d a r i t y, creativity & org a n i z e dresistance to benefit the Commit-tee in Solidarity with the People ofEl Salvador (CISPES). Bkln Societyfor Ethical Culture, 53 PPW, 7:00pm. Suggested donation: $10-$20.Info: 212-465-8115, or www. c i s-pes.org/solidaritysoiree.

FRI, MAY 12 GOOD COFFEEHOUSE: Tr a v e l i n gTroubadour series. Guitar- p i c k e rMike Dowling, one of the best gui-tar pickers in the universe, a virtu-oso in country blues, slide & swingstyles. $15 adults, $6 kids. BklnEthical Culture Society. 8:00 p.m.53 Prospect Pk W. 768-2972.

SAT, MAY 13 PEOPLES’ VOICE CAFE: NYCLabor Chorus. Wo r k m e n ’s Circ l e ,45 E. 33rd St. (btw. Madison &Park); www. p e o p l e s v o i c e c a f e . o rg .Suggested donation: $12 gener-al /$9 members/more if youchoose, less if you can’t/no oneturned away. 212-787-3903.

FRI, MAY 19 GOOD COFFEEHOUSE-COOPN I G H T: Jezra Kaye* & Jerome H a rris*. $10 adults, $6 kids. BklnEthical Culture Society. 8:00 p.m.53 Prospect Pk W. 768-2972.

SAT, MAY 20 PEOPLES’ VOICE CAFE: Caro l y nHester; David Blume. Wo r k m e n ’sC i rcle, 45 E. 33rd St. (btw. Madison& Park); www. p e o p l e s v o i c e c a f e . o rg .Suggested donation: $12 gener-al/$9 members/more if you choose,less if you can’t/no one turn e da w a y. 212-787-3903.

FRI, JUN 2 GOOD COFFEEHOUSE: Legendaryfolk icon, Rod MacDonald, Tr a v e l-ing Troubadour Series. $15 adults,$6 kids. Bkln Ethical Culture Soci-e t y. 8:00 p.m. 53 Prospect Pk W.768-2972.

FRI, JUN 9 GOOD COFFEEHOUSE: Bro o k l y nWo m e n ’s Chorus, founded &directed by *Bev Grant. 45 womensinging together to create onepowerful voice for peace & justice.$10 adults, $6 kids. Bkln EthicalC u l t u re Society. 8:00 p.m. 53Prospect Pk W. 768-2972.

SAT, JUN 10 GATEWAY TO THE NATIONS POWW O W: Floyd Bennett Field Gate-way Nat’l Recreation Area, Bkln.10-8:00. Perf o rmances of NativeAmerican dance & song, dru m-mers, dancers from around theworld. Info: 718-686-9297, re d-hawkarts@mindspring.com

SUN, JUN 11 GATEWAY TO THE NATIONS POWW O W: Floyd Bennett Field Gate-way Nat’l Recreation Area, Bkln.10-8:00. Perf o rmances of NativeAmerican dance & song, dru m-mers, dancers from around theworld. Info: 718-686-9297, re d-hawkarts@mindspring.com

FRI, JUN 16 GOOD COFFEEHOUSE-COOPN I G H T:Celebration of Gay Pride* Viva DiConcini, *Athena Reich &*Gloria. $10 adults, $6 kids. BklnEthical Culture Society. 8:00 p.m.53 Prospect Pk W. 768-2972.

COMMUNIT Y CALENDARCommunity calendar listings are free. Please submit your listings in 50 words or less by mail, themailslot in the entry vestibule, or GazetteSubmissions@psfc.coop. Submission deadlines are thesame as for classified ads. Please refer to the Coop Calendar in the center of this issue.*Denotes a Coop member.

DESIRE

Desire is a film by award-winning filmmaker JulieGustafson and the Teenage Girls Documentary Project.Nearly a decade in the making, the film documentsthe challenges and desires of a group of youngwomen in New Orleans by letting them film their ownstories. The issues it raises about class, race andopportunity are particularly relevant after Katrina.

Desire premiered at AFI in Los Angeles and is beingdistributed by Women Make Movies(www.wmm.com).

A discussion with Hannah Rosenzweig, one of theeditors and a Coop member will fo l l ow.

Film Night org a n i ze r, Trish Dalto n , can be re a c h e dat mail@trishdalton.com or7 1 8 - 3 9 8 - 5 7 0 4 .

Non-members

welcome

F R E E

F r i d ay, May 5 • 7:00 p.m.

at the Coop

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

ONGOING SHOWS/EVENTS

FRIDAY–SUNDAY, APR 27 - 29RISING ENERGY COSTS & FUEL DEPLETION: Confer-ence in NYC. The best response to a global energy crisis will start with local solutions. National & locale x p e rts will gather to discuss how NYC can pre p a re forhigher energy prices & our transition to a low-energ y,sustainable society. See the re p o rt at www. p e a k o i l-n y c . o rg . For confe rence deta i ls : 718-441-0246,w w w. e n e rg y s o l u t i o n s c o n f e re n c e . o rg .

Have you ever been frustrated at not being able to take advantage of the richness ofofferings in the Coop because you didn't know how to prepare a particular item?

The Coop now has monthly food tours. They will last an hour and be limited in size ino rder not to create congestion in the aisles.

The tours will look at produce, bulk items, packaged grains, etc.

Next Tour: F r i d a y, April 28, 12:00 & 1:30 p.m.F r i d a y, May 26, 12:00 & 1:30 p.m.

Sign Up:People must sign up for a tour. If there areopenings, a page will be made at the time ofthe tour, but if you want to assure a spacefor yourself, sign up on the first floor at thebulletin board to the right of the elevator

What Is That? How Do I Use It?

Park Slope Food Coop, Brooklyn, NY April 27, 2006 f 9

GROWTH AND WORK (PART ONE OF TWO)

DEAR EDITORS:Thank you for the continuing

a rticles on cooperation and healthyreminders of "how" and "why" we arethe PSFC.

It seems as though we are losingsome of the communal purpose ofthe cooperative. Many complainabout the heavy burden of working awhole 2.5 hours a month. But howmany of us have considered thereason why the Coop exists, how itbegan, and the time and eff o rt / l a b o rpeople have contributed to make itwork? Have we forgotten why we are acoop? Quite frankly our part i c i p a t i o nmay not be enough and a little toouncooperative.

The PSFC Mission Statementspeaks to us as operating ana l t e rnative store through cooperativep a rticipation. We contribute our labor;meaning we work together whilel e a rning and building trust with thegoal of keeping prices down. We striveto offer quality goods fro msustainable sources embraced in ourvalues and principles. Since qualitygoods are readily available all overPark Slope and in more communities,it must be our participation thatmakes us an alternative store andc o o p e r a t i v e .

As a relatively new member, Ig reatly appreciate the core principlesof our mission statement, and theh i s t o ry upon which the PSFC is built.The time I spend fulfilling my workslot, or while shopping, is more socialand educational among other things.Maybe we need to think of ourp a rticipation as contribution and not“work,” and recognize that the lowprices are not only one of our goals,but also a re w a rd of our collectivelyf ruitful labor.

Recent growth has created manyi m p rovements in the store oper-ations, but at some cost to thecooperative community. All memberswant to benefit from the cooperativeadvantages, but some are re l u c t a n tto put forth the eff o rt and are eagerto do less. And it is true somecooperatives have a work/pay option,but they seem lacking as community.We have a unique social stru c t u rethat helps us learn and grow in thechoices we make. Spending less timetogether would undermine this,weaken our social connections andlessen the quality of the Coop.

I also must say then, i f thismembership/working cooperativere q u i res too much, then the PSFCmay not be the right place to meetyour needs. Other places exist withother options. The eff o rt in being ap a rticipating member should beweighed against the costs of goingelsewhere.

We should be more concerned inthe quality of our membership andcommunity—not so much aboutg rowth. We should be promoting andoperating the cooperative on itsprinciples of participation. Weshould find an equilibr ium thatmight even prevent overc ro w d i n g .But in the end, we should be lookingfor ways to do more .

Thank you for your time and energy,Tubbs

FEWER, BETTERWORKSLOTSTO THE EDITOR:

I second the sentiments andsuggestions contained in BethH a r p a z ’s letter of March 30 (“Ease Upon Work Requirement”). In addition, Io ffer this option for reducing thes u rfeit of workers at the Coop: makethe work re q u i rement bimonthlyinstead of monthly.

Some members—though I’m notamong them—may enjoy havingfellow members pack their gro c e r i e sand carry their bags and boxes to theirc a r. But I have a feeling most of themwould forgo those luxuries inexchange for a less onerous workre q u i rement. Certainly they wouldp refer working less to seeing memberswho are ostensibly working killingtime in the aisles, hanging aro u n doutside, talking on their cell phones,and generally taking up valuablespace in an already crowded Coop.

Gina GoldsteinMember since 1995

IMPROVE THE LIVES OFOTHER COOP MEMBERSTO THE EDITOR:

I would like to second thesentiments expressed by Joe Holtz inthese pages some weeks ago aboutour work re q u i rement. Mr. Holtzchallenges us to ask ourselves if we aredoing everything we can to make theCoop better, before reducing our workre q u i rement. I think too often we focuson how to improve our lives as workersat the Coop (i.e., fewer hours of work)and not enough on how to impro v ethe lives of shoppers at the Coop (i.e.,the Coop members you encounterwhen you are in the worker role). Forexample, although everyone seems tothink there are too many people onthe squads, not infrequently I noticethat one of the checkout slots isu n s t a ffed. This should n e v e r be thecase. If shopping squads have ampleworkers, it should be simple enough tomake sure that every checkout stationis always staff e d .

I think we have to contend withwhat seems to be common underconditions of collective ownership.When I visited Moscow, a friend waseager to show me a coffee shop thathad been designed under statesocialism. He pointed out that nearlyall the floor space of the shop wasallocated to the workers' area, withalmost nowhere for customers tostand! I think we have to combat thismindset at the Coop. When we areworking at the Coop, our job really isto make things as pleasant aspossible for others. Under capitalism,we risk losing our livelihood if wedon't fulfill the job's re q u i re m e n t s .Under collective ownership, there isno penalty (other than shame, Isuppose) for doing a lousy job.

We may face a problem with thedistribution of labor—some squadsbeing overrun by make-up workers,others without enough. That's quitedifferent from having too much labor.The new cart re t u rn service is anexcellent example of a creative use ofour labor capacity. I'm sure there areothers we haven't yet thought of.

Regards,Lauren Young

SAME RULES FOR ALLTO THE MEMBERSHIP ANDSTAFF:

I am a shopping squad leader andwould like to comment on the Coop’smake-up policy and its enforc e m e n t(or lack thereof): The other squadleaders on my shift and I have ana g reement to allow a 15-minutegrace period after our shift begins formembers requesting to do a make-upto join us. We feel that this is a fairand flexible policy.

At our last shift, we had severalmembers come in after the 15-minutegrace period who were turned away.Then, at 30 minutes past, a guy camein and asked when the next shift wass t a rting. The entrance workers toldhim that it wasn’t for another 2 hoursand that he was too late to join ourshift. He then spoke with me andbecame visibly irritated when Ic o n f i rmed that he was indeed toolate. To appeal this decision, he wentto the office where a coordinator toldhim that it would be fine for him towork with us. When I spotted himworking in the receiving area heexplained that a “higher-up” hadoverridden our rule. I then spoke withthis coordinator and explained thathe was eroding a sense of an evenplaying field. He insisted that hisactions were fair and told me that theway we ran our squad was too “rigid.”The coordinator then took themember up to the office and gavehim a job to work on so he couldcomplete his make-up.

As a squad leader, I struggle withquestions of fairness and how tokeep up with the tasks that our squadis responsible for. I’m sure that theend result of this struggle isi m p e rfect, but I am also certain thatmy role as squad leader is re n d e re dhighly ineffective if I don’t get thes u p p o rt from the paid staff fordecisions that should be under myp u rv i e w. It is deeply problematic forCoop staff members to blatantlyu n d e rcut squad leaders’ authority,especially when we are upholding therules of the Coop. It is disre s p e c t f u lto the members of my squad whoshow up on time on a regular basis toc reate glaring exceptions forsomeone who comes in substantiallylate. And it is also unfair to thosewho were turned away from working amake-up on our shift because they,

too, were late.This staff member should ask a few

questions: What standards do allmembers need to be held to in orderto call this a “cooperative”? Whybother creating voluntary positions ofleadership if there is no substance totheir authority? Why should membersbe concerned about being in goodstanding if they can find ac o o rdinator who will bend the ru l e sfor them?

In cooperation,Roger Broome

HELP US RECYCLESMARTERTO THE PLASTICS RECYCLINGFOLKS:

Thanks so much for creating a wayfor us to recycle plastics that are notaccepted by the City's re c y c l i n gp rogram. Please consider enhancingthis service by providing Coop-erswith more accurate and detailedi n f o rmation with respect to which #5plastics are recyclable. The Coopcalendar section of the G a z e t t e d o e snot even indicate that we can re c y c l esome #5 plastics. A recent article inthe G a z e t t e i n f o rmed us that we canrecycle #5 plastics, but when I tried todo so, I learned that only cert a i nkinds of #5 plastics are accepted forrecycling: i.e., white cups used forpackaging yogurt, cottage and cre a mcheeses, but no lids (even if they are#5) and no clear containers (even ifthey are #5 and are used for dairyp roducts, such as cheese spreads orgrated cheese). The inform a t i o nc u rrently furnished to members,including the signs posted at therecycling site, does not disclose theserules, creating difficulties both formembers who wish to recycle #5plastics, but do not know which kindsa re accepted, and for workers on yoursquad, who must inspect each item ofplastic to enforce the unstated ru l e s .

Steven Rosen

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

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

You may submit on paper, typed orv e ry legibly handwritten, or via emailto GazetteSubmissions@psfc.coop oron disk. Disks are returned through anenvelope at the back of the G a z e t t esubmissions box.

FairnessIn order to provide fair, compre h e n-sive, factual coverage:

1. The G a z e t t e will not publishhearsay—that is, allegations notbased on the author's first-handobservation.

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

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

The above applies to both art i c l e sand letters. The only exceptions willbe articles by G a z e t t e re p o rters whichwill be re q u i red to include theresponse within the article itself.

LET TE RS POLICY

ADVERTISE ON THE WEBIf your ad would benefit from broader exposure, trythe Coop's web page, www.foodcoop.com. The ads areFREE.

10 F December 8, 2005 Park Slope Food Coop, Brooklyn, NY

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

Answer to Puzzle on page 6A j v a r, Crema Cynara, Pate D’Olive Ve rde, PestoGenovese, Hoisin Sauce, Garlic Chutney,Wo rc e s t e r s h i re Sauce, Pani-Puri Masala, RoastedPeppers, Biryani Spice Paste

CLASSES/GROUPSR E L ATIONSHIP SUPPORT GROUP. A safe, open,co-ed forum to improve communication; deepenself-understanding; reduce isolation; and explorehow you can have more re w a rding re l a t i o n s h i p s .Led by an experienced psychotherapist. To learnm o re, call Gary Singer, LCSW, at 718-7 8 3-1 5 6 1 .

YOGA CLASSES Think you’re too busy, too out-of-shape, too inflexible, too old, too fat to do yoga?Try Mina’s gentle, caring classes. Get a great work-out, tone muscles and reduce stress. Private andg roup instruction with experienced teacher. Cen-tral Park Slope location or your own home/apt.Call Mina 917-881-9855.

COMMERCIAL SPACEPROFESSIONAL OFFICES available. Ideal for mas-sage therapist, acupuncturist, psychotherapist,etc. Be part of a holistic center, either in a beauti-ful Soho section or in an excellent Brooklyn neigh-borhood. Doctor will introduce all patients to you.For information call 212-505-5055.

HOUSING AVAILABLESEMI COMMUNAL HOUSE looking for fourt hhousemate. Low rent in exchange for house/catsitting & other assistance. Must join PSFC & ben o n - s m o k e r. House is close to public transport a-tion. Large room. Call Eleanor 718-522-3561.

MERCHANDISE NON COMMERCIAL

HEELEYS kid’s size 3. New. Never been worn. $50.Call 212-645-7404.

SERVICES AVAILABLETOP HAT MOVERS, INC., 86 Prospect Park We s t ,Bklyn. Licensed and Insured Moving Co. movesyou stress-free. Full line of boxes & packing mate-rials avail. Free estimates 718–965–0214. D.O.T.#T–12302. Reliable, courteous, excellent re f e r-ences & always on time. Credit cards accepted.Member Better Business Bureau.

EXPRESS MOVES: Brownstone flight specialists.Our FLAT RATE includes labor and travel time.Great Coop references. 670-7071.

IF IT’S NOT BROKE don’t fix it! But, if it is “CallBob” - every kind of fix-it. Carpentry-Plaster Work-P l u m b i n g - Tiles-Phone Lines. Also: shelves, clos-ets, doors hung, etc. If i t’s broke, call718-788-0004. Free Estimate.

AT T O R N E Y-EXPERIENCED Personal Injury Tr i a lLawyer re p resenting injured bicyclists & otheraccident victims. Limited caseload to ensure max-imum compensation. Member of the NYSTLA &ATLA. No re c o v e ry, no fee. Free consult. Manhat-tan office. Park Slope resident. Long time PSFC mem-ber. Adam D. White 212-577-9710.

ORGANIZER/COLOR CONSULTANT I give families in small spaces room to breathe andI help you find your way out from under your stuff.Home, office, closet and document org a n i z i n g ,interior arranging and color consulting. Strategiesto keep the clutter from returning. Coop member,NAPO member Joyce Szulflita 718-781-1928.

NEED AN ELECTRICIAN? Call Art Cabre r a7 1 8-9 6 5-0327. Celebrating 34 years in the electri-cal industry. Brownstone specialist, troubleshoot-ing, small jobs, total electrical renovations andrewiring, old wiring, fans, etc. Don’t wait till sum-mer to install your AC lines. Original Coop mem-ber, residing in P.S. since ‘72, born in Bklyn.

ATTORNEY — GENERAL PRACTICE. Wills, re s i-dential closings, criminal defense, family law, civillitigation. Laura Kittross, Esq. Kipiniak & Kittross.26 Court Street, Suite 1304. Brooklyn, NY 11242.7 1 8-6 2 4-2011. email: kittro s s l a w @ v e r i z o n . n e t .

NEW LOOK PAINTING. Artist-run company. Twen-ty five years experience. Specializing in faux tech-niques, murals and childre n ’s rooms. Expert wallp rep and surface restoration. Emphasis on eff i-ciency and cleanliness. Basic painting also offeredat reasonable rates. References available.718-832-6143.

MADISON AVENUE HAIRSTYLIST in Park Slopeone block from coop-by appointment only. Pleasecall Maggie at 718-7 8 3-2154 at a charge of $50.

HAIRCUTS, HAIRCUTS, HAIRCUTS! Adults, kids-inthe convenience of your home or mine. Adults $30,kids $15. Call Leonora 718-857-2215.

Park Slope Food Coop, Brooklyn, NY April 27, 2006 f 11

To Submit Classified or Display Ads:Ads may be placed on behalf of Coop members only. Classified ads are prepaid at $10 per

insertion, business card ads at $20. (Ads in the “Merchandise–Non-commercial” category arefree.) All ads must be written on a submission form (available in this issue and at the front ofthe Coop). Classified ads may be up to 315 characters and spaces. Display ads must be cam-era-ready and business card size (2"x3.5").

Submission forms are available in a pocket on the front wall of the Coop near the exit door.

SERVICESAVAILABLE

HOME/OFFICE ORGANIZING. Inte-r i o r design/staging. Exp’d InteriorDesigner works with you at all lev-els to create the environment ofyour dreams. From clearing clutterto rearranging to total renovationsLiving Spaces will change the lookand energetics of your space. CallMark Schrader 201-3 3 0-8535 forrates/appts.

SERVICES-HEALTHHOLISTIC DENTISTRY in Brooklyn(Midwood) & Manhattan (Soho).D r. Stephen R. Goldberg pro v i d e sfamily dental care utilizing non-m e rc u ry fillings, acupuncture ,h o m e o p a t h y, temporo - m a n d i b u-lar (TM) joint therapy & muchmore. For a no-obligation free ini-tial oral examination, call212-505-5055. Please bring X-rays.

HOLISTIC OPTOMETRY: Most eyedoctors treat patients sympto-matically by prescribing ever-increasing prescriptions. We try to

find the source of your visionp roblem. Some of the symptomsthat can be treated includeheadaches, eye fatigue, computerd i s c o m f o rt, learning disabilities.Convenient Park Slope location.D r. Jerry Wi n t rob, 718-789-2020.holisticeyecare.com

HOLISTIC DOCTOR in Naturo p a t h ystimulates body’s natural ability toheal chronic conditions, allerg y,skin, muscle, cancer support withh o m e o p a t h y, physical & chelationtherapies, bioenergetic acupunc-t u re, lab tests, hair analysis &m o re. Research Dire c t o r. 20 yearsexp. As Featured in Allure Maga-zine. Dr. Gilman 212-505-1010

VACATIONSWOODSTOCK SUMMER HOUSER E N TA L – N a t u re Lover’s Retre a ton 3 secluded wooded acres nr Mt.Te m p e r, steps from pristine swimpond. 3-BR, 2-bath, cozy & com-f o rtable, big stone fireplace, larg es c reened porch & deck. Walk tohiking trails. DW, W/D. Nopets/smoking. All summer ormonthly. 718-788-4911

WK-LONG INTERGENERAT I O N A LPROGRAMS for families of allshapes, sizes. Fabulous pro g r a m-ming & delicious vegetarian foodin unique community setting,yoga, art, music, dance, more !Beautiful mountains, f ields &creek! Also avail for rentals. Com-m o n G round Center starkboro, VT.8 0 2-4 5 3-2592, www. C G C V T. o rg ,info@CGCVT.org

WHAT’S FOR FREEFREE INITIAL ORAL EXAM inholistic dental office for all Coopmembers. X-rays are strictly mini-mized so bring your own. Dr. Gold-berg’s non-mercury offices in Sohoor in Midwood section of Bro o k-lyn. For info please call7 1 8-3 3 9-5066 or 212-5 0 5-5 0 5 5 .

A B S O L U T E LY FREE! Get a high-quality water filter system for fre ewith the purchase of re p l a c e m e n tcarbon block filters. If you’re tire dof buying bottled H2O or poorquality H2O filters consider thisfantastic offer by the re s p e c t e dM u l t i - P u re Corp. For more inform a-tion call Denise at 718-4 3 5-3 1 6 9 .

rid her household of thre eitems in one fell swoop andc l e a red the way for a fre ebicycle for her son—alsot h rough an ad in theGazette—and other items yetto be described in a very fewwords.

Community Ti e s is anotherway the Coop spre a d sbeyond the confines of theUnion Street building,

beyond the business ofputting food on the table.Offering members a discounton goods and services, theCoop will soon re t u rn to ful-

filling its share of the bar-g a i n — f ree publicity. The lat-est batch of bro c h u res, dueback from the printers soon,will list participating busi-nesses and details on the dis-counts they offer.

News Ascending aStaircase

Competing with Intern e tsites—including the Coop’s

own Web site—does notseem to discourage the inter-est or volume of notices oneither side of the stairc a s egoing up to the second floor.

Along with plumbers, electri-cians and tutors there ares e rvices that members maynot have been aware theyneeded, such as a culinarysexologist. Unlike the main-tenance- free virtual classi-fied ads on the Coop’s We bsite, the real notices pinnedh e re re q u i re weekly pru n i n gand raking.

Helene Onserud says hercoop job entails dating newnotices and weeding outwhat has been posted forlonger than a month. What

slows Coop workersdown, she notes, arethe postings put upwith tape instead ofpushpins, andnotices put up on topof others, or in thew rong location. Allthis doesn’t leave alot of time for brows-ing, according toO n s e rud, who onlyonce has followed upon an ad.

The discipline withwhich Onserud carr i e sout her Coop duties is rarely matched b ythe people going upand down the stairs.Inevitably they slowdown to zero in onsomething eye-catch-

ing—the schedule of a “Men-tal Health Film Festival,” orthe lowdown on a member’shusband (recently posted as af ree giveaway). Lower steps

a re mostly re s e rved for theserious business of matchingup members’ housing andmerchandise needs. Space islimited, and to help divvy upthe terr i t o ry and allow mem-bers to write down contacti n f o rmation, a wooden boxo ffers up pencils, card s ,thumbtacks and 3-by-5 cards.Lists of numbers sum upmost of the salient details:how many rooms, how manys q u a re feet, how many pets,how many roommates, andhow many dollars. Exceptwhen numbers are entire l ybeside the point: “Peopleoften tell me that they lovemy energ y,” summarized oneself-described poet who wasrecently looking for a “healinge n v i ronment” to call home.

What Goes Down MustCome Up

The Coop’s dirt ro a dequivalent of the digitals u p e rhighway has beenpaved with gold for somelucky members. “We werealways so sure they wouldn’thave what we were lookingf o r,” says Karen Hatt. Thatwas before sleepless nightssharing their bed with fivecats and a sixty-pound dogd rove the couple, in despera-tion, to scour the Coopnotice board. Bingo! A hun-d red dollars later, years ofdeeper sleep were delivere dto their doorstep, in a king-sized mattress atop a bed

with drawers. A set of fre s h l yl a u n d e red flannel sheetst h rown into the barg a i nallowed Hatt and Mitler toclimb right in. Deeper sleepb rought with it more hopesand dreams—and these, too,involved the welfare of theirpets. The couple’s dog,Beanie was old now—tooold to walk even two blocksto Prospect Park—but stillyoung enough, Hatt andMitler believed, to relish itssounds and smells, perh a p sf rom a cart on the back of abicycle. Again they doubtedthe Coop notice board wouldp rovide. Again they werew rong. When the couple’sbeloved dog, Beanie passedon to the big park in the sky,he was a happier dog for sev-eral last r ides in the carts e a t .

The same hopefulness withwhich Hatt and Mitler nowa p p roach the Coop noticeb o a rd is apparent in the re c k-less optimism of manynotices thumb-tacked edge toedge. You can only cheer for aBritish novelist seeking fre ehousing in Park Slope for theindefinite future — i nexchange for cat-sitting.Another optimist re q u e s t sthe name and phone numberof “someone who is willing togive up their iPod” for lessthan thirty dollars. And thatperson, just like the rest of us,d e s e rves to find what he orshe is looking for. ■

Through the GrapevineC O N T I N U E D F R O M P A G E 1

From our inception in 1973 to the present, the monthlyGeneral Meeting has been the decision-making body ofthe Coop. Since the Coop incorporated in 1977, we havebeen legally required to have a Board of Directors.

The Bylaws of the Park Slope Food Coop state: “The por-tion of the Board of D i rectors meeting that is devoted toreceiving the advice of the members shall be known as theGeneral Meeting…The members who gather to give advice tothe directors may choose to vote in order to express their sup-p o rt or opposition for any of the issues that have come beforethe meeting.”

Duties of the DirectorsThe Board of Directors is comprised of five elected

Coop members and the senior General Coordinator pre-sent. Members serve three-year terms. Members of theBoard are expected to attend GMs regularly. They receiveCoop work credit for their attendance.

The Board of Directors conducts a vote at the endof every GM whether to accept the advice of themembers that night. Members of the Board arerequired to act legally and responsibly.

OpeningsWe have two full three-year term s

open this year.

Candidate DeadlineIf you wish to place your name into nomi-

nation, please declare your candidacy by Sunday,May 7. You will be asked to submit a statement of up to750 words and a small photo for publication in theLinewaiters' Gazette and the member proxy mailing.

VotingEvery member will receive a proxy package in the mail

in late May. Members may also vote at the Annual Meeting, June 27.

Board of DirectorsElection

12 F April 27, 2006 Park Slope Food Coop, Brooklyn, NY

W E L C O M E !

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.

T HANK YOU!

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

Walker AdamsRobin AignerSusan BennettTeagan BlackburnJennifer BleyerDavid BraginSusan BreenLori BrigantinoGarrison BuxtonSarah C.Tom Carden

Claudia CaseJeffrey CobbDunia Cosic Crystal Caroline D.Taylor D.Aurore DeCarloColeen DevolAmanda DossAlexander EatonMaria Estrada

Amalia FerreiroJill FruchterMichel GentileRoberta GreengoldErica HoustonJennifer HsuAnn JamesRussell JohnsonSophie KaminKenKendra

Austin KurasSusan LeeWarren LeeNicolas LetmanRebecca LibedCrissy LiuMagellaSarah MangesLiat MayerMelanie MoniosHanakyle Moranz

Ann MurphyLisa Jane O’NeilTerryl OwensCarol PattiNicholas PolizziPopi Susan PustilnikKate RubinEstela Sanchez-

DomenechCarolina Cruz SantiagoNaeemah Senghor

Sarah SillsJessica StarAnna StevensonJonathan SussmanArlene TudorJulia W.Mara WashburnRadha WebleyJames Peter WilsonJoshua WolfMarisa Wu

Gail AgedayGwendolyn AlkerLisa AmandJacoby BallardRobin BasallaJoe BehayloMichael BeliveauMatthew BermanSophia BernardStephanie BleyerJennifer BlockMike BoltonPhyllis Uma BotteBernice BoxillBeverly BrownHyacinth BrownJean BrownRohan BrownEric BrownellJames BurnsMichael Buscemi

Alison BuxtonGerald CleaverFiona CreedHeather DamonJeffrey DamonJasna Denono-MatorkikKiran DesaiE. Anita DockeryLuis DomenechRamona FigarolaFrantzy FilsNadine FishelsonAlexis FraszCara FulchinoJolie GorchovMiri GregorElaine GruenkeSarah HeinemannOscar HernandezSarah HindsgaulShaher Husein

Bill HutchinsonAnsel IrvingKaren IrvingNacala JendayiTanja JolacicSandy JonesWill KarlinJason KassAleksandr KatsnelsonJaime KeelingKenneth KirschnerElina KominMax LandesTimothy LangJessica LeathermanSarah LeggSarah LeMoineJill LevyJoshua LevyVirginia LoughnanAndrew Lutsky

Edward MacLeodGina MagidShannon MahoneySarah MangesJohn MarcianoVlastimir MatorkikDelphine McCrayBert MeadowsDidem MeadowsLeroy MorganJohn MyersSherley OlopherneKristin OppenheimScott OrganErin PadulaJanice PhillipsPhoenixAnne Marie PierreJohn PiperNicholas PolizziRacquel Porteous

German RamirezMichael ReganIngrid RemakDebra RichardsonOscar RichardsonJean RodeaAmy RogowayBal RomanDebra RossSteven RossEstela Sanchez-

DomenechElizabeth SandsmarkMarkus SanioFrancesco SavianoNeal SchindlerDemian SchroederLise SerrellLauren ShieldsDaniel ShimoniBlaine Spraggins

Melissa StaigerMcCain SteinbackImanuel StennettJahfree StennettWahdada StennettBatya StepelmanAmanda StrongMiguel SwieckiSigi TaliaferroBradley ThomasonHeather ThomasonDahlia ThompsonRichard ThompsonAnanda TuyesJules TuyesJessica Van CampenPaul WepyGabriel WillowAnne WilnerMeike WinnemuthMarisa Wu

Join the Street SquadDo you love the Coop? Do you enjoy talking to friends, neighbors and strangers about the joys of Coop membership? The Street Squad may be theworkslot for you. Work outdoors on Saturdays and Sundays from April to October, and help keep the Coop strong.

The Street Squad serves an impor-tant public relations role for the Coop.From tables set up outside the Coop,at local street fairs and at special Coopevents, members of the Street Squadtalk to current and prospective Coopmembers, give out literature, answerquestions, give tours of the Coop, andjust generally give people the chanceto become familiar with the Coop.

We invite you to join us if you are:◆ a Coop member in good standing forat least six months◆ friendly and upbeat with enthusiasmabout the Coop◆ knowledgeable of Coop procedures◆ willing to work outdoors◆ willing to work weekends during thespring, summer and fall◆ reliable, responsible and able to workindependently

New Street Squad members mustattend a training session.

If you are interested in joining theStreet Squad, please contact :

Robin718-230-7199call before 9:00 a.m.

Independent JobsThe are many behind-the-scenes jobs in theCoop. Here is a sampling of the shifts currentlyavailable. Please inquire in the office if you areinterested in any of them.

Office Setup6:00-8:30 a.m. — get your work out of the wayearly. A fairly quite time in the office becausethe phones haven't started to ring yet. Miscel-laneous tasks to get ready for the office day.

Data Entry3:30-6:15 — Input the changes to theMembership Database that have resulted froma day of phone calls in the office

Store Equipment Cleaning6:00-8:00 a.m. Wednesday — Deep clean thecheckout area and other locations before thestore opens. A maintenance job, so the shift istwo hours.

Sunday Evening Maintenance8:00-10:00 p.m. After the shoppers and most ofthe workers have left, the aisles will be clearand the cleaning can begin. A variety of jobs,working with a large energetic team — but fortwo hours, like all Maintenance shifts.

Mop Cleaning12:00-2:00 p.m. Those mops do get dirty. Twohour shift.

OrientationWe are looking for energetic people with ateaching or training background who can workSundays, 3:30-approximately 6:00. OPrienterslead sessions every six weeks alternating on the

third week in between to be available as backupfor emergency coverage. Our current need is forSunday, but if you would like to be on a waitinglist for another time, please call.

Soup KitchenThere are three jobs available

7:00-9:45 a.m. in the Coop — preparing thefood that is still edible but can't be sold.

9:00-11:45 a.m. at CHIPS — preparing the mealfor the day.

11:15-2:00 a.m.at CHIPS—thefinal toucheson prepara-tion, followedby serving thehot noonmeal.