Volume CC, Number 1 January 3, 2008

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

F or Dorothy (The Wizard ofOz) it was a fear of lionsand tigers and bears.

For kids it’s more likely to becarrots and spinach andsquash that make their kneesshake and their little mouthsclamp shut. Conscientiousparents know they can’t givein and let kids dictate themeal plan, shunning all nutri-tious menu items in theprocess. But no parent rel-ishes meal time fraught withscreaming and tantrums.Now there are a slew of newtricks to get kids eating betterwithout the battle.

Celebrity AdviceThe latest notion in getting

toddlers and school-age kidsto eat well is disguising foodin clever ways. Jessica Sein-feld, wife of millionaire come-dian Jerry Seinfeld andmother of three, has taken astab at bringing a truce to thetable. Seinfeld’s new book,Deceptively Delicious: SimpleSecrets to Get Your Kids EatingGood Food ($24.95 fromHarperCollins), though sim-plistic at times, providessolid nutritional advice totime-strapped parents.

The big trick up her sleeve?Camouflaging nutritiousingredients into meals that

kids recognize. Sure it may besneaky, but the author swearsher ideas have improved herfamily’s diet and broughtserenity to the house.

According to Seinfeld, hermotivation was to achieve “alittle peace around the dinnertable.” Tired of hearing com-plaints about the nightlymenu, Seinfeld got motivatedto bring about a change.Rather than directly con-fronting her children andforcing them to swallow peas,broccoli and the like, Seinfeldbecame an “expert at hidingvegetable purees and otherhealthful additions” in herfamily’s meals. Coop mem-bers with kids can certainlyrelate to this wish.

How It WorksSeinfeld’s basic premise is

this: Spend one day a weekpreparing simple vegetablepurees that you can work intoyour family’s meals for therest of the week. It doesn’trequire a huge outlay of cash.According to the author, allyou’ll need is a vegetablesteamer, food processor/blender and some storagebags/containers.

Seinfeld recommendsshopping for vegetables inone-pound bundles (a head

of cauliflower should weighabout a pound). To get start-ed, Seinfeld advises tryingbasic vegetables: cauliflower,butternut squash, zucchiniand yellow squash. Fromthere the steps are simple:

Wash and drain the veg-etables

Dice/cut vegetablesSteam vegetables Puree vegetablesPortion vegetables in serv-

ing containers After steaming and puree-

ing the vegetables, the result-ing creamy purees are storedin small containers andfrozen or refrigerated untilneeded in a recipe. Seinfeld’seasy-to-make recipes mayinspire Coop members toskip a night of microwaving aprepared Amy’s Organic mealand try their hand at craftinghomemade chicken nuggets(with broccoli puree added).

If meat is off the shoppinglist, Coop members can beassured there are plenty ofvegan and vegetarian-friendlyrecipes. For the non-meateaters among us there aresuggestions such as the RiceBalls with Sweet Potato & Spinachand the Tofu Nuggets.

The latest notion in gettingtoddlers and school-age kidsto eat well is disguising food

in clever ways

Sophisticated chefs at theCoop may find Deceptively Deli-cious a bit heavy on the sweetstuff, but the author doesmake a valid point: some-times it’s easier to take astealthy approach towardsimproving a child’s diet. Ifyou’re going to feed yourchild brownies, they may aswell have a serving of carrotsand spinach in them asSeinfeld’s do.

Next General Meeting on January 29The General Meeting of the Park Slope Food Coop is held on thelast Tuesday of each month.* The next General Meeting will beTuesday, January 29, 7:00 p.m. at the Congregation Beth ElohimTemple House (Garfield Temple), 274 Garfield Pl.

The agenda will be available as a flyer in the entryway of theCoop on Wednesday, January 9. For more information about theGM and about Coop governance, please see the center of thisissue.

* Exceptions for November and December will be posted.

SSnneeaakkyy VVeeggeettaabblleessBy Nicole Feliciano

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

IN THIS ISSUEGeneral Meeting Debates Boston Fed Survey . . . . . . . . . . . . . 3What We Can Do to Speed Up Checkout Lines. . . . . . . . . . . . . . 5Coop Hours, Coffeehouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Coop Calendar, Workslot Needs

Governance Information, Mission Statement . . . . . . . . . . . . 7Community Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Classified Ads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

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From Brooklyn and Back Again

It was a snowy Sundaywhen I dropped by tointerview long-time Coop

member Reggie Ossé, coau-thor with Gabriel Tolliver ofBling: The Hip-Hop JewelryBook, recently published byBloomsbury Publishing.

A native Brooklynite,Reggie was born not far fromthe home near BedfordAvenue that he and his fami-ly bought in fall 2007. Grow-ing up in the Brooklyn of hischildhood was, as Reggietermed it, an “adventure.” Asan only child he had the fullmeasure of his mother’sresources, and she opted tosend him to St. FrancisXavier school in Manhattan.

Reggie’s school commutewas more than a trip betweentwo boroughs, it was a tripbetween two lives—one withkids in his neighborhood andthe other with kids in hisprivate school—that dailytransformed him. It was dur-ing this journey between cul-tures that Reggie discoveredhip-hop right before, heobserved, it became “anindustry.”

His introduction to hip-hop came by chipping in withneighborhood friends to buya cassette of GrandMasterFlash and the Furious Five,

recorded live. In Reggie’s rec-ollection, “We had neverheard anything like it.” For ateenager commuting be-tween Bed-Stuy and St. Fran-cis, this Afro-urban beat wasan authentic alternative tothe bland, late-1970s teentune divide of disco versusBrit rock bands like Led Zep-pelin and Genesis. It wasmusic that, like its cousin,punk, had an honest, ques-tioning edge.

Discovering hip-hop was“a metamorphic change” forReggie. It became his “drivingsoundtrack to succeed atwhatever I was facing.” It wasthis energy and ability tomake such declarations thatwould take Reggie throughhis undergraduate years at

Reggie Ossé:PSFC Member ProfileBy Diane Aronson

CoopEventHighlights

SUN, FEB 3 The Coop will be closing early at 5:00 p.m.due to our annual Coop-wide inventory

Fri, Jan 4 •Film Night: Chasing Perfection Short Films 7:30 p.m.

Sat, Jan 5 •Coop Kids Variety Show Auditions 2:00 p.m.

Sun, Jan 13 •Coop Kids Variety Show Auditions 12:00 p.m.

Fri, Jan 18 •The Good Coffeehouse Swing Street 8:00 p.m.

Thur, Feb 7 •Food Class: Mama’s in the Kitchen 7:30 p.m.

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

Coop member and Blingauthor, Reggie Ossé

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Help Is Just a Click AwayFor Coop members who

don’t want to invest in atrendy recipe book, there’s freehelp available online. A newWeb site called ProduceGu-ru.com is a wealth of informa-tion for information-starvedparents. According to the Website, ProduceGuru.com has“the answer to all of your pro-duce-related parenting woes.”

The site offers free tips oneating well and improvingthe family’s diet. ProduceGu-ru.com helps parents andchildren learn about differenttypes of fruits and vegetablesand investigate what itmeans to be organic. Pro-duceGuru.com also provideskid-friendly recipes featuringany and every type of fruitand veggie. Jackie Nigro (oneof the founders) offers up oneof her favorite kid-pleasingsnacks:

Polka Dot Applesauce (Serves: 4)

Ingredients

• 2 cups applesauce (Coopmembers can pick fromseveral brands)

• Handful fresh blueberries• Handful dried cranberries• Handful raisins

Directions

1. Divide applesauce intofour bowls.

2. Wash and dry blueber-ries.

3. Sprinkle applesauce ineach bowl with blueberries,dried cranberries and raisins.

4. Serve immediately orrefrigerate until ready toserve.

20 Other IdeasParents will appreciate the

ProduceGuru’s list of “20 FunWays to Help Kids Pack inMore Produce.” Two top high-lights from the list includeusing cookie cutters to makefoods more appealing (worksgreat for fruit and soft vegeta-bles) and substituting lettucewraps (try Boston lettuce—itwraps nicely) for tortillas.Navigating the site is fun andeasy and definitely pro-organics.

Family FunPanela Productions (co-

owned by two certified Holis-tic Health Counselors: LathamThomas and Prospect Heightsresident Phebe Palin) targetsfamilies trying to improvetheir eating habits. From pri-vate cooking parties to indi-vidual pantry makeovers, theycan offer most families a bit ofhelp. Their number one tip:Get the kids involved in thekitchen.

For Coop members thiscan start with the shoppingtrip. Members can talk aboutgood food choices andhealthy meals while cruisingthe aisles with their kids.Kids can select the produceand start to feel they are con-tributing to the meal. Onceback at home, even theyoungest family memberscan chip in. Toddlers canrinse and dry fruit and veg-etables, toss the salad andset the table for supper. Olderkids can help with slicing andstove top preparations. Whynot even give them an apronof their own and assign themone night a week to pick themenu? To get them started,here are three tasty mealsfrom Panela:

Sweet Lemongrass andLime Corn (Serves 6, prep time 15minutes)

Ingredients

• 6 corn cobs or 2 bags offrozen corn

• 4 tbsp butter (optional)• 2 tbsp olive oil• 1-2 stems lemongrass,

bruised and cut in half• 3 small bird’s eye chilies,

seeded and finely chopped• 2 tbsp lime zest• Juice of 1 lime• 2 tsp finely chopped

cilantro leaves• 1/2 bell pepper diced

Directions

Heat the butter and oil in alarge saucepan over low heat.

Add lemongrass andbraise gently for 5 minutes,then remove from the pan.

Add the chili and cook for2 minutes, stir in lime juice,zest, a few tablespoons ofwater and the corn.

Cover and cook, shakingthe pan frequently, for 5-8minutes until corn is nice andtender.

Season with a bit of seasalt and serve hot.

Creamy Cashew Oatmeal (Serves 4, prep time 10minutes)

Ingredients

• 2 cups porridge oats• Water to cover• Handful of ground up

cashew nuts• 2 tbsp flaxseed oil• Honey or maple syrup to

sweeten

Directions

Bring the oats to boil in asaucepan, and gently simmeruntil the oatmeal thickens.

Before serving add the

cashew nuts and flax seed oiland stir in well. Serve withyour choice of sweetener andpour over milk of choice.

Thomas notes that hotcereal is a great way to getessential fats into a child’smeals. With the cold and fluseason here, we have to bemindful of our nutrient intakeand pack in as much nutritioninto each meal we prepare forour kids.

Beet HummusIngredients

• 6 oz cooked beetroot or 2medium beets (red, goldenor rainbow)

• 1/8 cup tahini• 1 clove of garlic• 1 tsp cumin powder• 1 oz lemon juice• 1 oz olive oil• Salt and pepper to taste

Directions

Blend all the ingredientstogether into a smooth paste.Serve with pita chips or slicedveggies.

This is not your ordinaryhummus. This unique varia-tion features beets as a staringredient. These colorfulroot vegetables contain pow-erful nutrient compoundsthat help protect againstheart disease, birth defectsand certain cancers, especial-ly colon cancer.

More Veggies PleasePanela offered three tips

for getting kids to increasetheir vegetable consumption:

1. Timing: Set out thehealthy stuff when the kidsare hungry.

2. Dips: A simple whitebean spread makes carrotsand celery much moreappealing.

3. Something Old withSomething New: If you wantyour child to try snow peasand you know they alreadylove peanut butter, make apeanut dipping sauce for thepeas.

For many of us busy par-ents, trying to clean up ourdiets and set a positive exam-ple for our kids takes con-stant effort. Fortunately, helpis available in new books,online and in the neigh-borhood. ■

2 � January 3, 2008 Park Slope Food Coop, Brooklyn, NY

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

Coming SoonThe newest

issue ofCommunity

TiesThis is the long-awaited directory of neighborhoodmerchants offeringexclusive discountsto Park Slope FoodCoop members.

By New Year’s Day,check www.food-coop.com for thelatest issue of thisinvaluable refer-ence. Printed copieswill also soon beavailable through-out the Coop. Getready to enjoy yourdiscounts in 2008!

In every issue:Advertising & promotion

AntiquesApparelArt galleryBeauty salonBed & breakfastBooksBusiness coachingCar rentalCareer counselingChildrenClassesCleaning servicesComputer caféComputer servicesCosmeticsCounselingDanceDentistDesignDry cleaningExterminationFinancial servicesFood & restaurantsFurnitureGym/trainersHealing artsHealth & beautyHealth productsHealth servicesManagementMaternity/infant/nursing

MediationMuseumOrganizingParties & entertaining

PhotographySolar energySpecialtySports & sportinggoods

Used furnitureVideo servicesWeb designWriting/editing

The Diversity & Equality Committee (DEC) is dedicatedto improving human relations and communicationsthrough impeccable interpersonal interactions, poli-cies and procedures in the Coop.

The goal is to work toward preventing and eliminating discrimination inthe Coop and to promote the ideal of equal and respectful treatmentbetween all Coop members and paid staff regardless of each individual’sdifferent identity. The DEC also aims to provide advocacy for individualswho feel they have experienced discriminatory practices in the Coop.

Voicemail (888) 204-0098

E-mail psfcdiversity-cpr@hotmail.com

Contact Form DEC Contact forms are available in the literature rackor Letter: in the ground floor elevator lobby. Place a completed

form or other letter/note (anonymously if desired) in asealed envelope labeled “Attn: Diversity and EqualityCommittee” and use one of the three methods listedbelow to get it to the committee.

Mail Park Slope Food CoopAttention: Diversity & Equality Committee782 Union StreetBrooklyn, New York 11215

Mail Which is located in the entryway vestibule Drop Box on the ground floor under the flier caddy.

Membership The DEC has a mailbox in the Membership Office Mailbox Office on the second floor of the Coop.

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Phebe Palin, right, and her business partner LathamThomas with her son Fulano Librizzi at the Union SquareGreenmarket.`

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December GeneralMeeting highlightsincluded: debate on a

proposed survey collabora-tion with the Federal ReserveBank of Boston; the passageof a proposal on new electiondeadlines; and a fiscal updatefor the Coop.

Attendance was sparse,with fewer than 70 membersat the December 18th pre-holiday General Meeting.Allen Zimmerman noted thatwhile the evening’s agendaitems were not particularlyweighty or controversial, likelast month’s bottled waterdebate, they were importantto the Coop, and that hehoped that—if not exciting—they might at least be inter-esting to those present.

New Board CandidatesDeadline

The first agenda item was aproposal to change the can-didacy announcement dead-line and proxy mailing datesto establish a second meet-ing, allowing board candi-dates time to presentthemselves to members andanswer member questions.

Members spoke out infavor of the proposal, sayingit allowed transparency and“let the sun shine in for peo-ple to make more knowledge-able decisions,” as therewasn’t enough time in thepast to look at candidateplatforms in depth. The pro-posal was made on concernsthat issues in last year’s elec-tions weren’t addressed untilafter the election. No oneobjected to the proposal, andit was summarily passed with64 voting in favor, two absten-

tions and no one votingagainst the proposal. All theboard members presentapproved the proposal. Under the new guidelines can-didates must submit a state-ment of candidacy to theLinewaiters’ Gazette by March1st. Candidates would be ableto reach out to members twiceper year: once at the GeneralMeeting in March and next atthe Annual Meeting, which isusually held in June. In addi-tion, the Gazette would printcandidate statements onceper month, in March, April,May and June. The new ruleswould also allow Gazettereporters adequate time tocover candidates.

Coop Member SurveyProposal Debated

While the new board can-didates’ deadline wentuncontested, a new proposalto conduct a Coop membersurvey with the FederalReserve Bank of Boston(“Boston Fed”) met withsome resistance. GeneralCoordinators Tricia Leith andJoe Holtz , who co-presentedthe proposal, suggested thatcollaborating with the BostonFed might help the Coop gainother financial opportunitiesin the future.

The survey would trackCoop member shoppinghabits since the Coop’s Octo-ber 2nd debit conversion. Arough draft of the proposedsurvey had questions on indi-vidual member demograph-ics, payment habits andoverall satisfaction. A sepa-rate section solely for theCoop’s use questioned mem-ber sentiment on introducing

a Coop-only debit card, aswell as possible credit cardacceptance.

Holtz noted that it cost theCoop approximately 33 centsfor every debit card transac-tion and about 20 cents forevery check payment. He thenmentioned that a previousdeal that would have savedthe Coop money on some ofthese transactions fellthrough after the companywas absorbed by anotherbank. Holtz sees working withthe Boston Fed as a means toget in early on any new tech-nology that comes along thatmight save us money onthese types of transactions inthe future.

Leith quipped that, withour new debit card system,“we’ve just moved into the1990’s,” and noted that theBoston Fed is eager toobserve how our transition toa debit-card system hasaffected members. The coor-dinators agreed that this wasa chance to help influencefederal policy on future pay-ment systems.

Questions on the proposal

started off on the technicali-ties of how the survey wouldreach members, which nei-ther the Coop nor theBoston Fed has yet figuredout, but Holtz assured mem-bers that the Boston Fedwould be doing most of thework on this. Holtz alsoassured members that theirnames and addresseswouldn’t be shared. Onemember suggested that thesurvey be done on paper toensure anonymity, as mostactions on the Internet aretracked, and easily traceable.

A number of membersspoke out against the pro-posal, most saying they didn’t want to share anyinformation with the BostonFed. “They don’t live with us,they don’t live in our neigh-borhoods,” one memberdecried.

It was quickly pointed outthat the survey would becompletely voluntary, andthat members who were wor-ried about privacy issues didnot have to fill it out. Mem-ber protests continued, witha few suggesting that theCoop request that theBoston Fed pay Coop mem-bers for their participation .

Other members spoke outin favor of the survey, notingthe idea was presented tothe Coop by a member work-ing for the Federal Reserve,and suggesting that perhapssome of the fears were dueto a misunderstanding ofwhat role Federal ReserveBanks play. A presentationclarifying these issues wasrecommended.

Coop FinancesMike Eakin reported sales

are up about 6%, to $24.5 mil-lion, in the 44 weeks endingDecember 2, 2007. Whilesales were up, the Coopreported a loss of $53,710before income taxes in thesame period. Eakin citedhigher personnel and equip-ment costs. Eakin sees theloss reversing by the fiscalyear end, on strong sales forthe final nine weeks of theperiod.

The Coop’s gross marginremained steady at 16.74%,close to the Coop’s idealgoal of 17%, and comparedfavorably to the 38% grossmargin for large coops. Thismeans that about 17 cents ofevery dollar spent by mem-bers goes to pay Coopexpenses. Eakin estimatesthat Coop members savedabout $8 million so far thisyear on our low 21% markup.The Coop’s inventoryturnover also remained high,at 58 times per year—threetimes faster than the averagelarge coop’s turnover rate of20 times per year—leavinglittle time for Coop goods tocollect dust on the shelves.In addition, membershiprose nearly 5% from thebeginning of the year to13,454 members.

Open ForumGeneral Coordinator Joe

Holtz fielded an Open Forumquestion on why Coop mem-bers can be penalized bybeing made to do a makeupon certain holidays when theCoop is closed, and no regu-lar shifts are scheduled. Holtzcountered that it’s not really apenalty to do a makeup.

Mike Eakin responded toanother question on whetheror not Coop members shouldbe concerned about the fuelconsumption used to trans-port some of our importedproducts. Eakin replied that ifthe products were sent overon a boat, the fuel costswould actually be much loweras compared to being airshipped. He added that whilethe Coop does get productsfrom around the world, andmembers should be con-cerned about the topic, distance traveled didn’t nec-essarily correlate to higherfuel consumption. Althoughissues of food and fuel consumption and local-versus-organic have receiveda lot of media attention lately,no one chose to debate theissue further.

One member questioned ifthere was a vegetarian com-mittee. After receiving confir-mation from all thosegathered that no one had everheard of one, the meetingchairperson quickly respond-ed that there was not.

A final inquiry was made onhow much more money shop-pers were spending per visitsince the debit card imple-mentation. Factoring in infla-tion, increased membershipand debit-card usage, AllenZimmerman noted sales areup somewhat over last year.Leith said the average cashtransaction was about $40,while the average debit trans-action was about $80.

Coop Members aDifferent Breed

Joe Holtz praised the Coopand its members for theiruniqueness, observing it ispossibly the only Coop wheremembers do 75% of the work.“I don’t understand howwe’re in such a minority,” hesaid. Other members agreed,and Holtz suggested to oneperson who asked for infor-mation on other coops thatmembers send family mem-bers and friends to the Coop-erative Grocer Web site, atwww.cooperativegrocer.com,to find coops in their areas. ■

Park Slope Food Coop, Brooklyn, NY January 3, 2008 � 3

General Meeting Debates Boston Fed SurveyBy Cristin Flanagan

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Leith quipped that, with ournew debit-card system,

“we’ve just moved into the1990’s,”and noted that the

Boston Feds eager to observehow our transition to a debit-card system has

affected members.

08-01/03 p 01-07 1/3/08 10:40 PM Page 3

Cornell, where he began as afine arts major and thenmoved to pre-law, and laterreceived a law degree fromGeorgetown.

Hip-hop would influenceReggie’s career past his lawschool days. He became anentertainment attorney,starting at the hip-hop labelDef Jam, became a foundingpartner of two law firms, andheld the position of vice pres-ident of Audio/Music DVD atMTV.

Writing About BlingReggie’s interest in hip-

hop culture continuedbeyond law to include fash-ion. He loved how the urbanstreet beat combined funky1960s sneakers—completewith fat shoelaces—with verytailored slacks and taperedjackets. He liked the comboas a “class form of streetexpression,” similar to thestyle milieu found in 1980sNew York City punk dress: asevere, almost Edwardian cutto slacks and jackets, com-bined with clunky shoes andglam hair styles.

Out of this fascinationwith the hip-hop creed andother urban cultures Reggiewould become a chronicler ofstreet fashion: a fashionstatement, as described inBling, that “flowed from theattitude, rawness and creativ-ity bred in the urban streets.”In 2003 he would close thedoor to actively practicingentertainment law and openthe door to becoming anauthor. As Reggie summed itup, “As you close one door,another one opens up.”

He was winding down hislaw practice when a lawschool colleague touchedbase, looking for a tip for agood candidate to write abook about the entertain-ment industry. The colleagueput Reggie in contact withthe publisher in search of anauthor, and Reggie suggestedhis own talents and skills,combining his fine artsundergrad days with his 15years of entertainment lawexperience.

Reggie and the publishertraded several concepts. Abook about bling resonatedthe loudest with Reggie andcoauthor Gabriel Tolliver.Although Reggie doesn’tdescribe himself as a “jewelryguy,” he was intrigued by howthe hip-hop nation absorbedthe unabashedly materialis-tic mores of Americapost–Age of Aquarius, or asBling puts it:

The influences shaping today’sform of bling can be attributed tothe edgy-slick marriage of two fac-tors: (1) the birth and rise of hip-hop in American culture and (2)the values pumped constantly intothe psyche of a young hip-hopnation during the era ofReaganomics. From the late 1970sto the mid-1980s, Hollywood pro-

vided a quick fix for a generationleft disappointed by the brokenpromises of the civil rights era. Wewere fed a high-calorie diet of mate-rialism in movies like Scarface (theblueprint for gangster rap), and inTV shows like Dallas. . . .

As often happens in pub-lishing when a proposalgrows a certain distance fromits roots, the two authorswent elsewhere to shop theirrefined proposal. After liningup with an agent, the writingduo made quick progress inselling their book. Reggierecalls, “Within a couple ofweeks we had two deals onthe table—one with Penguinand one with Bloomsbury.”

After years of assistingartists as a lawyer, Reggiefinally had the opportunity tostep into the creative role ofcoauthor. When we spoke,Reggie talked about the bookas a “catharsis,” as he movedaway from entertainment lawto a project that engagedeverything he and his coau-thor had to bring to beingauthors.

“‘Bling bling’ refers to theimaginary ‘sound’ thatis produced from light

reflected by a diamond”...a small sampler of the

hundreds of facts that makethis book multitask as anaccessible reference work

about jewelry. ”

The result, featuring pho-tos by Ernie Paniccioli, is anexquisitely produced, won-drously eclectic four-colorperusal of the street-wise ofbling. In Bling, you will see LLCool J with a classic dookierope—a heavy-duty neckchain—as well as the SoulSisters wearing ultra-largehoop-style earrings, aka,“door knockers.” But with theglam and the glitz comes thefacts and figures: “rose andpink gold are made by addingvarious amounts of copper—the more copper, the deeperthe effect”; “the term ‘blingbling’ refers to the imaginary

‘sound’ that is produced fromlight reflected by a diamond”are only a small sampler ofthe hundreds of facts thatmake this book multitask asan accessible reference workabout jewelry.

In fact, Bling is a reflec-tion—a refraction, if youwill—of a Brooklyn nativewho has made a successfuljourney back and forthbetween life in Bed-Sty and acareer as a striving, thrivingentertainment lawyer: theedgy creative cool of thestreet melded with a schol-arly command of the facts.

Bling to BulkFor his Coop shift, Reggie

works food processing, whichhe described as the “hiddengem—the Coop’s best-keptsecret” of workslots. His wife,Akim, works in childcare.

Reggie became interestedin joining the Coop when liv-ing just around the corner atthe time, and from hearinghow the food was a lot fresh-er, more organic and a lotless expensive than tradi-tional grocers and other foodretailers. When he and Akimwere married, she became abig motivator for eating morehealthfully and for joiningthe Coop. They’ve beenmembers for more than 10years.

The Coop savings andgood quality food continueto be a draw for the Osséfamily. Reggie observes, “It’sall about the food, it’s allabout the savings. I’m stillamazed every time I do ashop. I’m expecting at least ahundred dollars more thanwhat I spend.” With twoadults, three sons and aninfant daughter, weekly gro-cery bills can total from $150to $300.

Reggie has seen the Coopexpand from one building totwo, and he has also seen theshopping/working experiencebecome a lot less stressful.He remembers how in earliertimes when he didn’t know allthe rules and regulations,“someone would pop out ofan aisle and reprimand me.”He feels an expanded mem-bership has meant a much

more diverse membership,and not just in terms of race.

Reggie admires the Coop’sability to stand by its princi-ples, but “over time becomeflexible enough to adapt tothe times as well.” He appre-ciates an institution that

doesn’t observe “formality forformality’s sake” and isn’t“inflexible to maintain animage.” This philosophysounds much like ReggieOssé’s, coauthor of Bling—anauthor already lookingtoward his next book idea. ■

4 � January 3, 2008 Park Slope Food Coop, Brooklyn, NY

Reggie OsséC O N T I N U E D F R O M P A G E 1 Coop Job Opening:

Receiving/Stocking CoordinatorDescription:

The Coop is hiring a Receiving/Stocking Coordinator to work pri-marily in the Meat/Poultry and Cheese departments. We are lookingfor someone who is knowledgeable about meat and cheese and willenjoy working with these products. Working with perishable itemsrequires a great deal of attention to detail and good math skills. Youwill also have more general responsibilities, working with theReceiving Squads and keeping the store well-stocked and orderly.

We are looking for a candidate who wants a schedule that runsfrom Sunday through Thursday. The ideal candidate will have beenworking on a Receiving workslot for the Coop. It is essential that thecandidate be a reliable and responsible self-starter who enjoys work-ing with our diverse member-workers. You must be a team player, asyou will be sharing the work with one to several other ReceivingCoordinators. Also required are excellent communication and organi-zational skills, patience and the ability to prioritize the work andremain calm under pressure. This is a high energy job for a fit candi-date, and you must be able to lift and to work on your feet for hours.The job will include work in the walk-in coolers and freezer.

Hours: 35 hours per week, schedule—to be determined—will be afternoon, evening and weekend work.

Wages: $21.05/hour

Benefits: —Health and Personal time—Vacation–three weeks/year increasing in the

4th, 7th & 10th years—health insurance—pension plan

(no payroll deductions for benefits)

Application & Hiring Process:Please provide a cover letter with your resumé as soon as you

can. Mail your letter and resumé or drop it in the mail slot in theentryway of the Coop. Please state your availability.

All applicants will receive a response. Please do not call the office.If you applied previously to another Coop job offering and remain

interested, please reapply.

Probation Period:There will be a six-month probation period.

Prerequisite: Minimum of six months’ membership in the Park Slope Food Coop.Applicants who have not previously worked a Coop shift in

Receiving should arrange to work in Receiving.

COOP SQUAD LEADERSDo you want your shift to operate more smoothly?

Are there folks on your squad who seem to irritate oneanother, and it’s hard to see what the problem is?

When a conflict occurs between shoppers during yourshift, what can you do to ease the situation on thespot and to offer resources to anyone who wants tofollow up?

The Park Slope Food Coop’s Diversity and Equality Committee isholding a series of workshops for Squad Leaders (and other squadreps who are not Squad Leaders). The two-hour workshops willexplore the meaning of diversity in a group context. Throughinteractive discussion we will talk about the values of diversity, ourown individual diverse perspectives, and how differences can createboth collaboration and conflict. We will discuss conflicts that havearisen in the Coop and basic conflict resolution techniques.

Thursday, January 17 Saturday, January 197 pm – 9 pm 2 pm – 4 pm

Tuesday, January 227 pm – 9 pm

Please call (888) 204-0098 to confirm your attendance and/or formore information. This is a voicemail box, so please be sure toleave your name, coop member number, contact information andthe date you are interested in attending so that we can be intouch with you.

Diversity and Equality CommitteePARK SLOPE FOOD COOPWork credit (make-up or FTOP) is available to those who attend.

08-01/03 p 01-07 1/3/08 10:40 PM Page 4

By Zvi AranoffI have been a member

since 1995, doing checkoutalmost exclusively all theseyears. While I wholeheartedlywelcome the new scanningsystem, I must point outsome important flaws thatare costing the Coop greatdelays in checkout time, plusa loss of revenue. I believe allthese flaws can easily be cor-rected, should the Coopattend to them and addressthe issues.

Issue #1In my estimation, approxi-

mately 10% of all items arenot input into the system cor-rectly: some items are in thesystem but their price look-up code (PLU) isn’t, andsome items are not in thesystem at all. This causesgreat delays; allow me toexplain why.

When ringing up an item,the checkout person eitherscans the item or, in the caseof an item without a barcode(e.g., some produce andbulk), manually types in thePLU. That’s the fastestmethod for ringing up anitem. If the system were setup correctly, the item wouldbe rung up in a flash.

But when an item isn’tfound, the checkout personwould need to resort to thefollowing steps:

First, he or she wouldsearch for the item on themenu. If the item is found,good. Some time is indeedwasted, but not too much.

If the item isn’t found, thenthere are two options:

a) He or she can input thebarcode manually. This is atime-consuming procedure.Many checkout workers don’tknow how to do it (some don’teven know this option is avail-able)—for instance, many ofthem don’t know whether it’snecessary to input the entirebarcode, or the entire barcodeminus the first digit, or minusthe last digit, or minus thefirst and the last. It takes sometrial and error before the bar-code is input correctly.Besides, it’s not easy to readthe small digits.

b) The customer or some-one else can be sent to findthe price of the item either inthe Coop’s computer or onthe shelf.

Clearly, both options takeup a lot of time.

Issue #2When an item is not found,

the system does NOT soundan alert. It merely indicatesthe problem in smallish redletters on the bottom of thescreen. If the checkout personhasn’t been paying attentionto the screen, he or she wouldnot notice that an item hasnot been scanned correctly.Then he or she would have towaste several minutes goingthrough the items to sort out

the missing one, and then gothrough the procedure out-lined above. What a colossalwaste of time!

Furthermore, the system is

designed not to accept anyitems that were scanned afteran error has occurred, but itcontinues to sound a beepwhen an item is scanned. If acheckout worker relies on thescanning beep to know thatan item has been scanned,and not on what’s written onthe screen, when the error isfinally discovered he or shewould need to figure outwhich items were scannedcorrectly and which weren’t.At that point, it’s rather easyto overlook some items thatweren’t scanned correctly.Consequently, some itemsmight not be added to thebill. Not only is this a colos-sal waste of time, it’s actuallycosting the Coop money.

Issue #3Items are rung up twice.

The system’s sensitivitymight be a bit too high, thusresulting in items being rungup twice. If the mistake iscaught right away, the check-out worker can correct itpromptly (but, yet again, awaste of time). But if the mis-take is caught only after pay-ment has been made,correcting it takes severalminutes. If a mistake iscaught after the member has

left the store, the member isrequired to further wastetime by going to the officeand receiving a refund. This issimply not acceptable.

Issue #4Scales respond slowly. I

have timed my station’sresponse and found that in

some instances, fromthe moment the itemwas input into thesystem and “ENTER”was pressed, to themoment the pricecame up on thescreen, it took around10 seconds. This lag

time is way too long. It should-n’t take more than two sec-onds.

Issue #5While the on-screen input

“buttons” have been modifiedand made a bit taller toaccommodate thicker fingers,in my opinion they need fur-ther adjustments. Currentlythey are around 1 cm high.That is not enough, particu-larly for an average man’s fin-ger. It happens to me many atime that I click the wrongitem solely because my fingerhit the “button” above orbelow the correct one. Thistoo wastes time. I think the“buttons” need to be at least1.75 cm tall. However, 2 cm or0.75 inch would be morecomfortable.

Issue #6Most, or all (I didn’t check)

of the checkout station beltsaren’t working. They haven’tbeen working for many, manymonths. I’m mystified as towhy the Coop isn’t makingsure all the belts functionproperly. The belts helpspeed up the checkoutprocess.

We are blessed with manymembers, and limited in

checkout stations. We there-fore must maintain all the sys-tems in these stations in orderto speed up the checkoutprocess. It’s unconscionableto have members wait on lineupwards of an hour (as oftenhappens on weekends). In myexperience, the issues abovecan sometimes result in awaste of up to 10 minutes on asingle item, time that couldhave been used to serve othermembers who are patientlywaiting on a lengthy line!

In short, to help speed upthe checkout lines, I believethe Coop must do the following:

• Be diligent about insert-ing all items into the systemcorrectly, including all the

PLU numbers. 100% of allitems should be input cor-rectly. Not one should bemissing.

• Create a distinct audioalert that would sound when-ever an item is not found inthe system or has beenscanned incorrectly.

• Calibrate the system sothat items are not accidentallyrung up twice.

• Calibrate the scales sothat their lag time is not morethan 2 seconds.

• Make the on-screen “but-tons” taller, to accommodatethicker fingers.

• Fix all the belts at thecheckout stations. ■

Park Slope Food Coop, Brooklyn, NY January 3, 2008 � 5

Member Contribution

ILLU

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Thursday,Feb. 7

7:30 p.m.at the Coop

MENU

• Oatmeal Muffins with Dried Cherries and

Almonds (vegetarian)

• Cold Sesame Noodles with Tofu and

Red Pepper (vegan)

• Carrot Ginger Soup with Parsley Garnish

(vegetarian)

Mama’s in the KitchenSimple and Healthy Meals to Preparefor Yourself After You Have a Baby

$4 materials feeViews expressed by the presenter do not

necessarily represent the Park Slope Food Coop.

Guest Chef Linda

Monastra is a graduate

of the Natural Gourmet

Institute for Health and

Culinary Arts and now

works as a freelance

chef specializing in

vegetarian cuisine. Linda

gave birth to her first

child in August and has

spent several months

perfecting the art of

cooking with one hand

while holding a baby in

the other.

MEMBERS &NON-MEMBERSWELCOME.

Come earlyto ensure a seat.

What We Can Do toSpeed Up Checkout Lines

Park Slope Food Coopin the News!

Coop member and freelance business writer Ann Monroe is the

author of Walk the Talk, a seven-part multimedia series on

MSN Money, in which she explores the green stuff in rela-

tion to the green movement. In one video segment titled “Go

Shopping With Ann,” Ann takes the viewer on a tour

of the Coop where she shows off our great products and

low prices. Check it out at: http://articles.moneycentral.

msn.com/Investing/StockInvestingTrading/CostOfEating

Green_SeriesHome.aspx

08-01/03 p 01-07 1/3/08 10:40 PM Page 5

This Issue Prepared By:

Coordinating Editors: Stephanie GoldenErik Lewis

Editors (development): Anne KostickPetra Lewis

Reporters: Diane AronsonCristin FlanaganNicole Feliciano

Art Director (development): Patrick Mackin

Illustrators: Diane MillerPatrick Mackin

Photographers: William Farrington

Traffic Manager: Barbara Knight

Text Converters: Joanne GuralnickDiana Quick

Proofreader: Susan Brodlie

Thumbnails: Barbara Jungwirth

Preproduction: Sura Wagman

Photoshop: Steve Farnsworth

Art Director (production): Lauren Dong

Desktop Publishing: David MandlGabrielle Napolitano-SwiftPatricia Stapleton

Editor (production): Lynn Goodman

Final Proofreader: Isabelle Sulek

Post Production: Jessica Tolliver-Shaw

Index: Len Neufeld

The Linewaiters’ Gazette is published biweekly bythe Park Slope Food Coop, Inc., 782 Union Street,Brooklyn, New York 11215.

Opinions expressed here may be solely the viewsof the writer. The Gazette will not knowingly publisharticles that are racist, sexist, or otherwisediscriminatory.

The Gazette welcomes Coop-related articles, andletters from members.

SUBMISSION GUIDELINES

All submissions MUST include author’s name andphone number and conform to the followingguidelines. Editors will reject letters and articlesthat 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 guidelines above.The Anonymity and Fairness policies appear onthe letters page in most issues.

Voluntary Articles: Maximum 750 words.

Submissions on Paper: Typed or very legiblyhandwritten and placed in the wallpocket labeled"Editor" on the second floor at the base of the ramp.

Submissions on Disk & by Email: We welcomedigital submissions. Drop disks in the wallpocketdescribed above. The email address forsubmissions is GazetteSubmissions@psfc.coop.Receipt of your submissions will be acknowledgedon the deadline day.

Classified & Display Ads: Ads may only be placedby and on behalf of Coop members. Classified adsare 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 asubmission form (available in a wallpocket on thefirst floor near the elevator). Classified ads may beup to 315 characters and spaces. Display ads mustbe camera-ready and business card size (2"x3.5").

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

Subscriptions: The Gazette is available free tomembers in the store. Subscriptions are available bymail at $23 per year to cover the cost of postage (atFirst Class rates because our volume is low).

Printed by: Prompt Printing Press, Camden, NJ.

Friday

Jan 188:00 p.m.

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 • 8:00 p.m. [doors open at 7:45]Performers are Park Slope Food Coop members and receive Coop workslot credit.

Booking: Bev Grant, 718-230-4999Childcare is available from Brooklyn Society for Ethical Culture for a nominal fee.

“Swing Street is a dance bandwith a rare ability: It providesstirring jazz and dance temposwithout compromising eitherone,” wrote Stuart Troup in NewYork Newsday.

Come join Barry Bryson, band-leader and trumpeter, with Coop musicians for a night of big banddance music, with special guest vocalist, Marje Wagner.

George Kanzler, Newark Star Ledger, says, “Not only are the musiciansall committed to playing the music well, they're also dedicated to mak-ing it sound fresh and interesting, too.”

Barry Bryson—Trumpet/Leader Stefan Bauer—VibraphoneSheila Cooper—Alto Saxophone Matt Pavolka—Bass

Andy Middleton—Tenor Saxophone Rob Garcia—Drums

Marje Wagner—Vocals

Barry BrysonDance Instruction Carolynn Murphy has beenswing dancing for over 15years. She fine tuned herskills in the dance clubs inHarlem, where she pairedwith with legendary swinggreats, Buster Brown, LeroyGriffin and Frankie Manning.Other dance genres to hercredit include rthyhm tap,zydeco and salsa.

A Great Big Band Sound from

a Great Small Band

Marje Wagner

Carolynn Murphy

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

6 � January 3, 2008 Park Slope Food Coop, Brooklyn, NY

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

08-01/03 p 01-07 1/3/08 10:40 PM Page 6

New Member Orientations

Monday & Wednesday evenings: . . 7:30 p.m.Wednesday mornings: . . . . . . . . . . 10:00 a.m.Sunday afternoons: . . . . . . . . . . . . . . . 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:January 17 issue:7:00 p.m., Mon, January 7January 31 issue:7:00 p.m., Mon, January 21

CLASSIFIED ADS DEADLINE:January 17 issue:7:00 p.m., Wed, January 9January 31 issue:7:00 p.m., Wed, January 23

General Meeting

TUE, JANUARY 8AGENDA SUBMISSIONS: 8:00 p.m.

Submissions will be considered for the January 29General Meeting.

TUE, JANUARY 29GENERAL MEETING: 7:00 p.m.

The agenda appears in this issue and is availableas a flyer in the entryway.

The Coop on Cable TV

Inside the Park Slope Food Coop

FRIDAYS 2:30 p.m. with a replay at 10:30 p.m. Channels: 56 (TimeWarner), 69 (CableVision).

C O O P CA L E N D A ROur 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, January 29, 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 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 Ellen Weinstat 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

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. Some restrictions to this program do apply. Please see

below 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.

• Childcare can be provided at GMs:Please notify an Office Coordinator in the Membership

Office at least one week prior to the meeting date.

• 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.

• Is it FTOP or a Make-up?It depends on your work status at the time of the

meeting.

• Consider making a report…...to your Squad after you attend the meeting.

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.We seek to maximize participation at everylevel, from policy making to running thestore. We welcome all who respect thesevalues.

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Early Morning Receiving/Stocking CommitteesMonday – Friday, 5:30 a.m., 6:00 a.m., and 7:00 a.m.

Early morning Receiving/Stocking squads workwith Receiving Coordinators to receive deliver-ies and stock the store. These squads help tounload delivery trucks, organize products in thebasement, load carts, and stock shelves, bulkbins, coolers and produce on the shoppingfloor. You may be asked to stock perishables inthe reach-in freezer or walk-in cooler. Boxesgenerally weigh between 2 – 20 lbs., a few mayweigh up to 50 lbs. Other duties include break-ing down cardboard for recycling, preparingproduce for display, and general cleaning. You

will have the opportunity to work closely withour produce buyers and learn a lot about theproduce the Coop sells.

Attendance RecordersWednesday, Thursday or Friday, 6:00 p.m. to 8:45 p.m.

The Coop needs detail-oriented members tohelp maintain attendance recorders for Coopworkers. You will need to work independently,be self-motivated and reliable. Members will betrained for this position, and staff members areavailable for further assistance. Please speak toany Office Coordinator in the MembershipOffice if you would like more information.Workslot requires a six-month commitment.

Office Data EntryMonday, 4:30 p.m. to 7:15 p.m.Are you a stickler for details, accurate on thecomputer and like working independently? Ifthis sounds like you, then Office Data Entry willbe your perfect shift. You will receive training,and Coop staff will always be available toanswer questions. Please speak to a GingerHargett in the Membership Office if you wouldlike more information. Workslot requires a six-month commitment.

General Ledger ConfirmationMonday, 11:45 a.m. to 1:30 p.m.The General Ledger Confirmation workslot con-sists of running a calculator tape to verify the

C O N T I N U E D O N P A G E 8

Park Slope Food Coop, Brooklyn, NY January 3, 2008 � 7

08-01/03 p 01-07 1/3/08 10:40 PM Page 7

FRI, JAN 4

“INSIDE THE PARK SLOPE FOODCOOP” television show pays a visitto 3-Corner Field Farms, a sustain-able farm in upstate New York thatsupplies the Coop with lamb. Theepisode can be viewed in Brooklynon Channels 56 & 59 on Friday,January 4, at 2:30 p.m. and 10:30p.m.

SAT, JAN 5

PEOPLE’S VOICE CAFE: JonFromer; Kim & Reggie Harris at theWorkmen’s Circle, 45 E 33rd St(btwn Madison & Park), 8:00–10:30p.m. Wheelchair-accessible. Forinfo, call 212-787-3903 or visitwww.peoplesvoicecafe.org. Sug-gested donation: $12 general/$9members/more if you choose, lessif you can’t. No one turned away.

CLOTHING & TEXTILE RECY-CLING: Donate used clothing,shoes, boots, hats, jackets, towels,bedding & linens for reuse or recy-cling. Grand Army Plaza Green-market, every Saturday throughMarch, 8:00 a.m.–4:00 p.m. Formore info, visit www.cenyc.org

SAT, JAN 12

CLOTHING & TEXTILE RECY-CLING: Donate used clothing,shoes, boots, hats, jackets, towels,bedding & linens for reuse or recy-cling. Grand Army Plaza Green-market, every Saturday throughMarch, 8:00 a.m.–4:00 p.m. Formore info, visit www.cenyc.org

PEOPLE’S VOICE CAFE: Tony Birdat the Workmen’s Circle, 45 E 33rdSt (btwn Madison & Park),8:00–10:30 p.m. Wheelchair-acces-sible. For info, call 212-787-3903or visit www.peoplesvoicecafe.org.Suggested donation: $12 gener-al/$9 members/more if youchoose, less if you can’t. No oneturned away.

SUN, JAN 13

SIXTH SEMI-ANNUAL JEWISHSPIRITUAL STORYTELLING JAM-BOREE: Join Maggid YitzhakBuxbaum & seven great story-tellers for an evening of holy tales,live music and refreshments. Con-gregation Bnai Avraham, 117 Rem-sen St (btwn. Clinton & Henry).7:00 p.m., $10 ($5 for students).For more info, call 347-245-0606.

SAT, JAN 19

PEOPLE’S VOICE CAFE: SharonKatz & the Peace Train at the Work-men’s Circle, 45 E 33rd St (btwnMadison & Park), 8:00–10:30 p.m.Wheelchair-accessible. For info,call 212-787-3903 or visitwww.peoplesvoicecafe.org. Sug-gested donation: $12 general/$9members/more if you choose, lessif you can’t. No one turned away.

COMMUNITYCALENDAR

Community calendar listingsare free. Please submit yourlistings in 50 words or less bymail, the mailslot in the entryvestibule, or GazetteSubmis-sions@psfc.coop. Submis-sion deadlines are the sameas for classified ads. Pleaserefer to the Coop Calendar inthe center of this issue.*Denotes a Coop member.

8 � January 3, 2008 Park Slope Food Coop, Brooklyn, NY

Chasing PerfectionChasing Perfection (working title) is a series of shortfilms about body image, media, and cultural identity thatwill be combined to make a feature documentary.

WET DREAMS AND FALSE IMAGES is a Sundanceaward-winning documentary film, that uses humor to raiseserious concerns about the marketplace of commercial illu-sion and unrealizable standards of physical perfection.

THE GUARANTEE A dancer’s hilarious story about hisprominent nose and the effect it has on his career. (win-ner: Best Short Film, Newport International Film Festival)

34x25x36 A tour of the Patina V Mannequin Factory inthe City of Industry, California. (work-in-progress)

SKIN Is the “grass always greener”? (work-in-progress)

Filmmaker Jesse Epstein received an MA in documentaryfilm and gender studies from NYU. She has directed and produced documentary projects both nationally andinternationally. Her Public Service Announcement aboutbody image has been shown in the Media That MattersFilm Festival in conjunction with the Human Rights WatchInternational Film Festival and onthe Oxygen Media Channel. She isalso the founder of a youth videoprogram in Manhattan’s LowerEast Side, and an instructor forReel Stories: Sundance’s youthdocumentary lab. Jesse hasreceived sponsorship from Chicken & Egg Pictures and theFledgling Foundation. Some of her films are being distrib-uted by www.newday.com.

A discussion about this work-in-progress documentary withCoop member and co-producer, Trish Dalton and filmmak-er, Jesse Epstein will follow.

FREENon-members

welcome

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

Friday, January 4 • 7:00 p.m. at the Coop

WHAT IS THAT? HOW DO I USE IT?

Food Tours in the CoopWe did it again ˜we heaved in the new yearand here it is scattered all around usready to be put away

Wait before you knuckle downbefore you carry onlook out at the night skyfind Orion, the odd planetthe coming moon

Let the stars inspire the work you have to dothe turning inwardtake their energy to heartDo better: be great

Come to the Coop with your shine onwe’ll be here stacking, stocking,standing in line waiting for you

The Park Slope CoopFood Fun Family

by Myra Klockenbrink

Mondays January 7 (A Week)January 21 (C Week)Noon to 1 p.m.

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

Tuesday January 15 (B Week)11:00 a.m. to 1:30 p.m.

Sunday January 20 (B Week)Noon to 2 p.m.

Or you can join in any time during a tour.

work of the GL bookkeeper and troubleshooting any prob-lems in the confirmation tape. Facility with numbers andworking with an adding machine are necessary skills for thisworkslot. Bookkeeping jobs are task oriented, not time ori-ented. There is some flexibility for when this job needs to becompleted. A six-month commitment to the workslot isrequired. Please speak to Andie Taras through theMembership Office if you are interested.

Plastics RecyclingSaturday or Sunday, 9:45 a.m. to 12:15 p.m. or 11:45 a.m.to 2:30 p.m.Join in the Coop’s effort to be a better environmental citizen.Work outside in front of the Coop with other members of theRecycling Squad accepting returned plastic containers, mak-ing sure they are clean and meet the Recycling Squad crite-ria. Stack and pack plastic for recycling. Must be reliable andwilling to work outdoors in all kinds of weather.

CHIPS Soup KitchenMonday, Tuesday or Saturday, 9:00 a.m. to 11:45 a.m. or11:15 a.m. to 2:00 p.m.CHIPS serves a daily meal to the homeless, needy and hun-gry at their storefront soup kitchen located at 4th Avenueand Sackett Street. Workslots preparing food, helping servemeals and cleaning-up are available to Coop members whohave been a member for at least six months. Coop memberswill work alongside other volunteers at CHIPS. Reliability,cooperation and ability to take directions are vital.Experience with food prep is a plus for working in thekitchen. Please contact Camille Scuria in the MembershipOffice if interested.

Office SetupWeekday mornings, 6:00 a.m. to 8:30 a.m.Need an early riser with lots of energy to do a variety of phys-ical tasks including: setting up tables and chairs, buying foodand supplies, labeling and putting away food and supplies,recycling, washing dishes and making coffee. Sound like yourdream come true? This job might be for you. Please speak toAdrianna in the Membership Office, Monday throughThursday, 8:00 a.m. to 2:00 pm.

W O R K S L O T N E E D S

C O N T I N U E D F R O M P A G E 7

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SINGLE BELLES INRETROLANDLooking toward the nightThat ends two-oh-oh-sevenHoping for a lightShining down from heaven.Single life is fun,Something I believe,Yet what’s good for only oneWon’t do on New Year’s Eve.Oh, single belles, single belles,No need to deceive,Oh, what times a belle can haveBut what counts is New Year’s Eve.Single belles, single belles ,No need to deceive,Oh, what times a belle can haveBut what counts is New Year’s Eve.I’m hoping for a dateThat night of special nightsTo launch the new year in,A cascade of delights.A man who’s rich and bright,Potentially a mate,He could be even Mr. RightHello, two-oh-oh-eight!Single belles, single belles,No need to deceive,Oh, what times a belle can haveBut what counts is New Year’s Eve.Single belles, single belles,No need to deceive,Oh, what times a belle can haveBut what counts is New Year’s Eve.

Leon Freilich

DOGS IN DISTRESS: THEUNSEEN DAMAGE

TO THE GAZETTE:As I left the Coop one recent Satur-

day morning, I took notice of a dogtied to the bench outside who wasclearly distressed, crying for his/herhuman companion, and actually des-perately scratching at the slidingdoors. The only reservation as to leav-ing one’s dog outside the Coopexpressed by members in the recent

Gazette article was that of theft, but thestress which this is causing your dogshould also be considered. And youmay not know—since you never seeyour dog when you’re not present, youmay have no idea how s/he is reacting!

Janet Gottlieb

DECISIVE ACTION ONREDUCING BOTTLEDWATER

TO THE GAZETTE:In accepting his Nobel Prize,

received for sounding the alarm overglobal warming, Al Gore said, in part:“We, the human species, are con-fronting a planetary emergency—athreat to the survival of our civiliza-tion that is gathering ominous anddestructive potential even as we gatherhere. But there is hopeful news aswell. We have the ability to solve thiscrisis and avoid the worst—thoughnot all—of its consequences, if we actboldly, decisively and quickly.”

On Nov. 27, I participated in a Gen-eral Meeting presentation asking ourCoop to essentially do just that—actboldly, decisively and quickly—to jointhe effort to solve this crisis by dis-continuing the sale of bottled water. Idiscussed how plastic bottles areharming our environment—fillinglandfills and leaching toxins into thewater table, or incinerated and pollut-ing the air. Plastic bottles are madefrom oil, a nonrenewable resource.And oil is used to transport the heavy,water-filled bottles, further contribut-ing to greenhouse gases and globalwarming.

The rate of recycling the bottles isvery low—around 20%. Bottled wateruse has been climbing significantlyeach year since 1993—by an estimat-ed 7 to 11%—fueled by corporations’huge marketing budgets. However,numerous municipalities in the U.S.have taken some action back to tapwater—Los Angeles, San Francisco,San Jose, Chicago, Louisville, Boston,

Ann Arbor, Minneapolis, St. Louis,Salt Lake City, Vancouver (Washing-ton). And New York City is sponsoringa $700,000 campaign to promote tapwater over bottled water. Tap water isfar more efficient and uses far fewerresources than bottled water.

A few at the GM talked about the“convenience” of bottled water andthe right to choose. If one agrees thatwe are in an environmental crisis,then we can’t afford to continuedestroying our environment for con-venience or choice. And the “choice”here is really a pseudo-choice, likeequating the choice between mineraland spring water, or Coke and Pepsi,with the choice between war andpeace, or life and death. It’s to make amockery of the very notion of choice.

Al Gore went on to say: “The futureis knocking at our door right now.Make no mistake, the next generationwill ask us one of two questions.Either they will ask: ‘What were youthinking; why didn’t you act?’

“Or they will ask instead: ‘How didyou find the moral courage to rise andsuccessfully resolve a crisis that somany said was impossible to solve?’ “

We’ve got to back up our Coop’smission statement with action. Thestatement says: “We respect the envi-ronment. We strive to reduce theimpact of our lifestyles on the worldwe share with other species andfuture generations.”

We can take the lead in the Coopmovement by taking bold, decisiveand quick action and join with thosewho are working diligently to save theplanet. If we pass the resolution todiscontinue selling bottled water,other Coops will follow.

Sincerely,Lew Friedman

FTOP SLOTS SCARCE?CONSIDER COMMITTEES

TO THE GAZETTE:As membership continues to grow

and finding FTOP work becomes moredifficult, joining one of our manycommittees might be an option formembers needing workslots. Otherthan the Disciplinary Committee, onwhich I previously served, I don’tknow much about the other commit-tees, and I would guess that’s true formany of us. What are the names of allthe Coop committees? How manymembers are on each, and how is itdecided how many members eachcommittee may have? What is thespecific work of each committee, andhow does each committee report onwhether they have been able to com-plete that work? Do committee mem-bers report on their time, as membersworking shifts do? Which committeeshave open slots? Knowing morewould enable members not only tounderstand how this part of the Coopfunctions, but also to decide whethercommittee membership for workcredit might be of interest to them.

Robin Germany

ALL THAT’S FIT TOPRINT…

TO THE GAZETTE:Thank you very kindly to Gazette edi-

tor Michael O’Keeffe for printing ourletter in the last issue! We try to

respect Gazette editors as much as wewould like them to respect us. Unfor-tunately, the underlying issueremains that an expression that wenever thought of as a racial slur hasnot been allowed, now, by three edi-tors. Worse, we are not even allowedto say what the expression was. It isnot one of the 12 words banned by theFCC so one would think we could atleast discuss it! We call on editorsJoan Minieri, Tom Moore and MichaelO’Keefe and rulers Stephanie Goldenand Erik Lewis to release these poorlittle unintended words from thelimbo of repression!

More important, we hope we willsoon see the day when Gazette editorswill be elected rather than appointed bytheir own self-serving clique. In thatway, maybe some variety and pizzazz,fiction and poetry, gossip and insidenews, Co-Op politics, and generalfreedom of speech will see the light ofday and the Gazette will be justified inprinting more than its measly 3,000copies.

Michael, you said I wouldn’t thankyou, and I did. How’s about an answerto my concerns from you and theother editors and rulers in thesepages?

As to WBAI, the latest news is thatNicole Sawaya, the new ExecutiveDirector we told you about in the lastIssue, has resigned. We can well under-stand her desire to produce radiorather than referee raging warriors.But her resignation has not been offi-cially confirmed, so we wait withbated breath on several fronts. Hope-fully the banning of J&U star CereneRoberts from the WBAI premises willnot be her last official action!

With or without the new ExecutiveDirector, WBAI politics continues in itsscreaming crescendo towards self-destruction, and at the same timeeverything is in limbo and nothing ishappening. The ballots have beenimpounded till at least January 24th,and the J&U is screaming for blood. Thenext Board meeting is two days fromnow, too late for me to notify you aboutit, but it promises to be the showdownof the decade and I am almost afraid tobe seen there with my camera. Wish usluck and the protection of better peo-ple than Gazette editors!

Getting back to the Co-Op, we con-sciously missed the last GeneralMeeting in favor of an important rallyof the Juanita Young Support Com-mittee. Assuming that the rulers’ newelection procedure was passed in itsentirety:

We applaud any action that givesthe Board of Directors more impor-tance. But rather than instituting aridiculous and almost crippling leadtime, we would advocate:

1. Qualifications appropriate tofunctioning (rather than rubber-stamp) Board members.

2. Meetings of the Board held ondifferent days than the general meet-ings to assure at least some smallmeasure of independence.

In spite of the Co-Op lawyer’s state-ment, we believe our evisceration ofthe Board’s power illegally under-mines and evades the purposes of theNew York State Non-Profit Corpora-tions Law.

For Democracy and in cooperation, we remain Albert Baron Solomon

PACVID1.com Disqualified Candidate

WBAI Independent Campaign 2007 718-768-9079, hobces@yahoo.com

We welcome letters from members.Submission deadlines appear in theCoop Calendar. All letters will be printedif they conform to the published guide-lines. We will not knowingly publish arti-cles which are racist, sexist or otherwisediscriminatory

The maximum length for letters is 500words. Letters must include your nameand phone number and be typed or verylegibly handwritten. Editors will reject let-ters that are illegible or too long.

You may submit on paper, typed or verylegibly handwritten, or via email toGazetteSubmissions@psfc.coop or ondisk.

AnonymityUnattributed letters will not be pub-

lished unless the Gazette knows the identityof the writer, and therefore must be signedwhen submitted (giving phone number).Such letters will be published only where areason is given to the editor as to why pub-lic identification of the writer wouldimpose an unfair burden of embarrass-ment or difficulty. Such letters must relateto Coop issues and avoid any non-con-structive, non-cooperative language.

FairnessIn order to provide fair, comprehensive,factual coverage:

1. The Gazette will not publishhearsay—that is, allegations not based onthe author's first-hand observation.

2. Nor will we publish accusations thatare not specific or are not substantiatedby factual assertions.

3. Copies of submissions that makesubstantive accusations against specificindividuals will be given to those personsto enable them to write a response, andboth submissions and response will bepublished simultaneously. This meansthat the original submission may notappear until the issue after the one forwhich it was submitted.

The above applies to both articles andletters. The only exceptions will be arti-cles by Gazette reporters which will berequired to include the response withinthe article itself.

RespectLetters must not be personally deroga-

tory or insulting, even when strongly criti-cizing an individual member's actions.Letter writers must refer to other peoplewith respect, refrain from calling someoneby a nickname that the person never useshimself or herself, and refrain from com-paring other people to odious figures likeHitler or Idi Amin.

LETTERS POLICY

Park Slope Food Coop, Brooklyn, NY January 3, 2008 � 9

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10 � January 3, 2008 Park Slope Food Coop, Brooklyn, NY

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CHILD CARE

EXCEPTIONALLY FINE So. Americanwoman with medical knowledgeseeks employment with children orelderly care. Prefers full time, willtake part time. Speaks some English.She is enlisted in English eveningclasses. References available. Con-tact EveMarie10@aol.com or phoneevening 718-596-0794.

CLASSES/GROUPS

BLUEGRASS HARMONY SINGINGCLASS—Interested in learning to singthree-part harmony? Sunday, January13, 1 p.m. to 4 p.m. in Park Slope.Cost: $40. Instructors Pete Peterson,Kellie Allen and Peter Szego. Heartheir music at www.wakinguptillie.com. If you can sing in tune, come joinus. Call Steve at 917-365-4683 orinfo@eldercareny.com

COMMERCIAL SPACE

PROFESSIONAL OFFICES available.Ideal for massage therapist,acupuncturist, psychotherapist, etc.Be part of a holistic center, either in abeautiful Soho section or in an excel-lent Brooklyn neighborhood. Doctorwill introduce all patients to you. Forinformation call 212-505-5055.

EMPLOYMENT

PART TIME POSITION is available fora dental assistant/dental receptionistin excellent Brooklyn and Manhattanlocations. Will train. Both dentaloffices are convenient to publictransportation. For an interview,please call 212-505-5055.

MERCHANDISENON-COMMERCIAL

FOR SALE: Singer sewing machine—never used in white carrying case,can do fancy stitches: $80. Joan &David plum suede oxfords, 2 1/2”heel, worn once, size 8.5M: $50.718-436-5359.

STAY WARM THIS WINTER – Cash-mere camel coat from Sak’s 5th Ave.,small, $150 neg., other wool coats.Do-it-yourself shelving models - $25.Utility drawers – good storage - $10.

Coins and old paper money, includ-ing gold 50 pesos. Call 718-826-3254between 10 a.m. and 9 p.m.

PEOPLE MEETING

LOOKING FOR SOMEONE who ismature (50+ non-smoker), playful,empathetic, affectionate, supportive,happy with herself and is looking tolaugh & receive hugs. I am a longtimeCoop member who is all of the aboveand more. Call or email me, Marty917-273-3213 or boskesboy@veri-zon.net

SERVICES

TOP HAT MOVERS, INC., 145 ParkPlace, Bklyn. Licensed and InsuredMoving Co. moves you stress-free.Full line of boxes & packing materialsavail. Free estimates 718-965-0214.D.O.T. #T-12302. Reliable, courteous,excellent references & always ontime. Credit cards accepted. Member,Better Business Bureau.

MADISON AVENUE HAIRSTYLIST inPark Slope one block from coop, byappointment only. Please call Maggieat 718-783-2154 at a charge of $50.

PAINTING-PLASTERING+PAPER-HANGING-Over 25 years experiencedoing the finest prep + finish work inBrownstone Brooklyn. An entirehouse or one room. Reliable, cleanand reasonably priced. Fred Becker -718-853-0750.

EXPRESS MOVES. One flat price forthe entire move! No deceptive hourlyestimates! Careful, experiencedmover. Everything quilt padded. Noextra charge for wardrobes and pack-ing tape. Specialist in walkups. Thou-sands of satisfied customers. GreatCoop references. 718-670-7071

HAIRCUTS COLOR OIL Treatments.Adults, kids in the convenience ofyour home or my home. Adults 30.00.Kids 15.00. Call Leonora,718-857-2215.

ATTORNEY—Personal Injury Empha-sis. 30 yrs. experience in all aspectsof injury law. Individual attentionprovided for entire case. Free phoneor office consultations. Prompt, cour-teous communications. 18-yr. FoodCo-op member; Park Slope resident.Tom Guccione, 718-596-4184.

ACCOUNTING—Income Tax Servicefor individuals and businesses.Financial & investment counselingavailable. Over 40 years experience.Reasonable rates. 10% discount toactive Park Slope Food Coop mem-bers. Robert Cofresi. Office:718-372-3754, Cell: 718-702-3999.

GET YOUR HOME CLEANED...With aClean Conscience. The We Can Do It!Women’s Coop has eco-cleaned thehomes of dozens of happy Park SlopeFood Coop members. Our businessis women-owned and operated and

our workers earn 100% of the feepaid. Call 718-633-4823 for a freeestimate. 10% discount on firstcleaning for PSFC members!

SERVICES-HEALTH

HOLISTIC DENTISTRY in Brooklyn(Midwood) & Manhattan (Soho). Dr.Stephen R. Goldberg provides familydental care utilizing non-mercury fill-ings, acupuncture, homeopathy,temporo-mandibular (TM) joint ther-apy & much more. For a no-obliga-tion free initial oral examination, call212-505-5055. Please bring X-rays.

HOLISTIC OPTOMETRY: Most eyedoctors treat patients symptomati-cally by prescribing ever-increasingprescriptions. We try to find thesource of your vision problem. Someof the symptoms that can be treatedinclude headaches, eye fatigue, com-puter discomfort, learning disabili-ties. Convenient Park Slope location.Dr. Jerry Wintrob, 718-789-2020.holisticeyecare.com

HOLISTIC DOCTOR in Naturopathystimulates body’s natural ability toheal chronic conditions, allergy, skin,muscle, cancer support with home-opathy, physical & chelation thera-pies, bioenergetic acupuncture, labtests, hair analysis & more. ResearchDirector. 20 years exp. As Featured inAllure Magazine. Dr. Gilman212-505-1010.

HYPNOTHERAPY AND SUCCESSCOACHING: I’ll help you discoverwhat you want and then create itusing the power of your subcon-scious mind. Call Tracy Atkinson,Certified Hypnotherapist, at347-489-9797 or e-mail tracyatkin-son@gmail.com.

WHAT IF there was one molecule thatrepresented the greatest break-through in Med Sci ever. What if thismolecule significantly reduced one’srisk of cancer, diabetes or heart dis-ease? Over 60 published scientificstudies. Welcome to BIONOVIX.917-515-8821. mybiocareny.com.

WHAT’S FOR FREE

FREE INITIAL ORAL EXAM in holisticdental office for all Coop members.X-rays are strictly minimized so bringyour own. Dr. Goldberg’s non-mer-cury offices in Soho or in Midwoodsection of Brooklyn. For info pleasecall 718-339-5066 or 212-505-5055.

JOIN US for a guided meditation andaura cleansing. Learn to balance yourenergy centers. Activate your personalhealing through sacred mantras. Healrelationships, increase abundanceand improve your health. Tuesdays7:30 PM, 1837 Stillwell Ave., Brooklyn,NY 11223. Bob Cofresi, Reiki Master.718-702-3999.

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

Park Slope Food Coop, Brooklyn, NY January 3, 2008 � 11

To Submit Classified or Display Ads:Ads may be placed on behalf of Coop members only. Classified ads are prepaid at $15 per inser-

tion, business card ads at $30. (Ads in the “Merchandise–Non-commercial” category are free.) Allads must be written on a submission form. Classified ads may be up to 315 characters and spaces.Display ads must be camera-ready and business card size (2" x 3.5" horizontal).

Submission forms are available in a wallpocket near the elevator.

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THANK YOU!

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

Nicky AgateYakova BaumPolly CheungBruna De AraujoColeen DevolMelanie Forstrom

Wesley GrayLeia IgnacioAdam JaffeeAdrian JonesMisako KogaVictoria Libertore

Dolores NatividadRichard NisaAgnieska OsekNatasha PaulFreya PowellSarah S.

Mandu Noa SenJenni TontiVictoria

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.

Jonathan BaumJen BervinStephanie BifolcoAl BrownHannah Capaloff-

JonesWilliam CathcartRutu ChaudhariJoe ChavezDaniel Ciambrone

Sara CohnRonald CooperBeth DavenportCory DeclusinDanya DeclusinNicholas DelanyDaniela DoverAlessandra DuarteKari EvansonJakob Feltham

Curtis FlowersPeter GilesJocelyn GolarzKarey GreenKate S. GreenbergMarni GreensteinJessica HanmerCliff HoffmanDeb HoffmanJonathan Hoffman

Celeste Holt-WaltersHelene IvryOuri IvryEsti JacobsonMegan JonesChristopher

KanyongoloDarya KerzhnerSmadar LeiserowitzNadejda Lokhanova

Diana LopezCyrille MartinJustin MartinCatherine McRaeIsaac MillerCandice MitchellMieko MiyamotoRavi NandiMaya NathanBert Newton

Andrew PersonetteJon PriceEsther RoitmanKatie RosenDenise RuchalaHiva ShafaJoseph SilovskyStewart StoneGopi SundaramSathya Sundaram

Texkumske SwaoAnastassia TsivyBecky VasLatisha Walters-

BrownItta Werdiger

12 � January 3, 2008 Park Slope Food Coop, Brooklyn, NY

Support a New Coop!Do you live or work

in the Bronx?

Would you prefer to do your work-slot on Saturdays?

Then inquire about supportingthe South Bronx

Food Cooperative!

In accordance with the 6thPrinciple of Cooperation, the

Park Slope Food Coop is offeringthe SBFC support and consulta-

tion by allowing PSFC members to complete their workslot at the

Bronx location.

PSFC members will receive FTOPcredit in exchange for their help.

To receive credit, you should be a PSFC member for at

least one year and have an excellent attendance record.

To make work arrangements, please email

ellen_weinstat@psfc.coop or call

718-622-0560

East New YorkFood Coop

Help a new coop inBrooklyn

FTOP credit available In accordance with the sixth Principle

of Cooperation, we frequently offersupport and consultation to other

coops. For the East New York FoodCoop, we have also offered help in the

form of Park Slope Food Coop member workslots.

�The East New York Food Coopwelcomes PSFC members to

assist in its first year’soperations.

PSFC members may receive FTOPcredit in exchange for their help. To

receive credit, you should be amember for at least one year and

have an excellent attendance record.To make work arrangements,

please emailellen_weinstat @psfc.coop or call 718-622-0560.

�East New York Food Coop

419 New Lots Avenuebetween New Jersey Avenue

and Vermont Streetaccessible by the A, J and 3 trains

718-676-2721

Announcing

Auditionsfor our Third

Coop KidsVariety ShowAuditions:Coop members ages 4-18•Saturday, January 5, 2:00-4:00 p.m.•Sunday, January 13, 12:00-2:00 p.m.Coop second floor meeting room

To reserve an audition spot contact::Martha Siegel: 718-965-3916 or msiegel105@earthlink.net

You must audition to be in the show.■ Polished act not required for audition; we can help you

polish it.■ Singers and other musicians, poets, jugglers, stand-up comics,

rappers, dancers, magicians, gymnasts, etc. (no lip-syncingplease)

Performance Date:Saturday, March 8, 7:00 p.m.

at the Old First ChurchWe look forward to hearing from you!

PLASTICS

RECYLING

Monthly on the. . .Last Sunday

Jan 27 • 10:00 a.m.–2:00 p.m.Second Saturday

Jan 12 • 10:00 a.m.–2:00 p.m.Third Thursday

Jan 17 • 7:00–9:00 p.m.On the sidewalk in front of the

receiving area at the Park Slope Food Coop.

What plastics do we accept?• #1 and #2 non-bottle shaped containers and

#1 and #2 labeled lids. Mouths of containersmust be equal width or wider than the bodyof the container.

• All #4 plastic and #4 labeled lids.• #5 plastic tubs, cups & specifically marked

lids and caps (discard any with paper labels).• Plastic film, such as shopping and dry

cleaning bags, etc. Okay if not labeled.ALL PLASTIC MUST BE COMPLETELY CLEAN AND DRY

We close up promptly. Last drop offs will be accepted 10 minutesprior to our end time to allow for sorting.

Have a story idea for the Gazette?Or know of an interesting Coop member you think others would like to read about?

Email your suggestions to GazetteSubmissions@psfc.coop (please write Gazette Story Ideas in the subject line).

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