volume dd, number 9 april 23, 2009 just say cheese! - park slope food … · next general meeting...

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

The agenda is in this Gazette and available as a flyer in theentryway of the Coop. For more information about the GM andabout Coop governance, please see the center of this issue.* Exceptions for November and December will be posted.

IN THIS ISSUEGeneral Meeting Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Coop Hours, Coffeehouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Puzzle, Coop Calendar, Workslot Needs

Governance Information, Mission Statement . . . . . . . . . . . . 9GM Agenda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Interview with Anna Lappé. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Letters to the Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Community Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Landfills and Biodegradation . . . . . . . . . . . . . . . . . . . . . . . . . . 14Classified Ads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

By Adriana Velez

On March 21, thePark Slope FoodCoop hosted aforum, “Protecting

New York City’s Watershed.”The forum was conducted byCarolyn Zolas, WatershedCoordinator of the SierraClub, Atlantic Chapter, and

New York State AssemblymanJames F. Brennan. The focusof the forum was the possibil-ity of natural gas drilling inNew York City’s watershedand pending legislation to

regulate or ban the drilling.Zolas began the forum with

a short primer on New YorkCity’s source of water, a water-shed located in DelawareCounty in the Catskills. Thewater there is so clean it doesnot require filtering. Thewatershed also happens tocontain Marcellus shale,

which is believed to harbor ahoneycomb of unconnecteddeposits of natural gas. Majormultinational oil and energy

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

CoopEventHighlights

Fri, May 1 • Film Night: Fresh 7:00 p.m.

Sat, May 2 • BROOKLYN FOOD CONFERENCE:www.brooklynfoodconference.org

Thu, May 7 • Food Class: Pai Kin Khao 7:00 p.m.

Fri, May 15 • The Good Coffeehouse:Sapphire and Angela Lockhart 8:00 p.m.

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

Volume DD, Number 9 April 23, 2009

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

Fort h o s eof us who

believe that cheese isits own food group, thePark Slope Food Coop isan especially welcom-ing place. The stan-dard selection has

s o m e t h i n g

UnderYuri’s cheese

leadership, topsellers have

become Coopregulars

Coop Hosts Forum onProtecting New YorkCity’s Watershed

By Carey

Meyers

Just Say 200,000 Pounds ofCheese!

for everyone and the “cheesesof the week” selection offerstastes of artisanal productswith an increasing focus ondomestic cheese. All of thiscomes at a fraction of whatyou’d pay elsewhere.

Two years ago when theCoop’s longtime cheese man,Marty Stiglich, relocated toChicago, those of us respon-sible for more than our shareof the $30,000 in weeklycheese sales were a little con-cerned. If we’d had the equiv-alent of a Department ofHomeland Security Advisoryand Alert, it would have beencode red.

Much like the DHS alerts,this one, happily, was false aswell.

Marty’s successor, long-time staff member YuriWeber, took over in February

2007 after shadowing Martyfor a month. Under his lead-ership our cheese programhas flourished. “I had beenhere long enough to know theins and outs of our somewhatcomplicated buying structureand Marty knew I liked

cheese. I apprenticed duringhis final weeks and learnedtwo key lessons: Don’t dropcheese on your foot andalways have good music play-ing in food processing.”

Weber says he has more orless left Marty’s systems for

ordering, cutting, packagingand stocking cheese in place.“Nothing was broken, sothere was nothing to fix. Butover time I’ve moved some ofthe bestselling cheeses of theweek into the regular cheeseselection.”

Yes, the cheeses of theweek: That top shelf of bulkcheeses, where there is alwayssomething new to try. “Distrib-utors come by with newcheeses, and the ones that aregreat will eventually find theirway into the cheeses of theweek mix. I’ll start with 10-20pounds—a small order—andif the response to it is posi-tive, I’ll order it again,” saysWeber, who reports that thePortuguese sheep’s milkcheeses have been winning


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Broccoli crises, a hugelocal food conference,re-electing members of

the disciplinary committee,and the vagaries of our debitcard system were all jammedinto the March 31, 2009 Gen-eral Meeting.

An overflow crowd of near-ly 200 attended the meetingto learn about, discuss, ques-tion, and sometimes vote onthese issues. All chairs werefilled, and members sprawledon gymnastics mats aroundthe periphery of the ballroomat Beth Elohim, some munch-ing fruit and chips providedas snacks from the Coop.

FTOP FrenzyA member kicked off the

meeting’s Open Forum with adiatribe about the vanishingavailability of Future Time OffProgram (FTOP) workslots.Anticipating the run on toofew slots likely to occur thissummer, when many FTOP-pers choose to work, shewarned, “It’s going to be crazy.It’s going to be really crazy!”She described FTOP workershovering like vultures, wait-ing for FTOP sign-up sheetsto be posted in the office: “Ifyou’re not there that second,they’re gone!”

General Coordinator JoeHoltz acknowledged theCoop has more people onFTOP than there are slotsavailable: “I don’t have imme-diate relief to tell you about. I

know it’s a big problem, andwe’re working on it,” he said,noting that the Coop is con-sidering adding slots forduties such as parking mem-bers’ bicycles.

Salmonella ScareHoltz also detailed the

Coop’s response to recentnews that pistachios were con-taminated with salmonella.

“Our pistachios are notsourced from the companythat has the problem,” saidHoltz. “All the bulk pistachiosthat we have…they’re all fine.And then we started thinking,‘What else do we carry?’” TheCoop called Cedars, the com-pany that produces baklavasold from the Coop’s refriger-ator case. The companypromptly responded that itspistachios were imported, notthe Californian nuts that werethe focus of the problem.

Holtz noted that the Cooptypically receives 10 to 15emails or other notices dailyabout recalls of some kind.

Food ConferenceCommittee updates

included news about thehuge Brooklyn Food Confer-ence coming up on Saturday,May 2, in Park Slope’s PS 321and John Jay High School,with the alluring availabilityof hundreds of FTOP slotsthat day and beforehand.

The conference will includekeynote speeches from DanBarber, executive chef andowner of Blue Hill Restaurant,and a leader of fair trade devel-opment and healthy food;Anna Lappé, co-founder of theSmall Planet Institute and theauthor of Grub: Ideas for anUrban Organic Kitchen; Raj Patelof the University of California,Berkeley, and the author ofStuffed and Starved: The HiddenBattle for the World Food System;as well as LaDonna Redmond,head of the Institute of Com-munity Resource Develop-ment in Chicago.

Web coverage of the con-ference describes it as seek-

ing to “expand communityawareness on the policiesand issues impacting the wayour food is grown, distributedand eaten. Topics will explorethe politics behind farmingand the food supply, as wellas the effect of corporate andgovernment policies on labor,nutrition, production, andprograms such as schoollunches.

“It also seeks to increaseindividual and family partici-pation in our communities byproposing strategies and tac-tics for a local response tothe important issues sur-rounding the food we eat. ALegislative Food Agenda willbe proposed to help positionBrooklyn as a stage forchange in the global foodmovement and to advocatefor food democracy.”

The conference will kick offwith a parade of massive pup-pets saying something wild ishappening in Park Slope, saidNancy Romer, the memberwho reported on the upcom-ing conference. The children’sactivities at PS 321 includemyriad learning activities,though Romer conceded therehad been one distinctive cut-back: “The cow was canceled.We were told we can’t bringthe cow. But we’re going tohave chickens and worms.”

Newly appointed New YorkState Senator Kirsten Gilli-brand is also slated to speakat the conference, and Bor-ough President MartyMarkowitz has pledged tenbuses “to bring people infrom other neighborhoods,”contributing to an anticipat-ed crowd of more than 2,000.

Online registration for thefree festival is available atwww.brooklynfoodconfer-ence.org as is registration forsustainable meals, includinga dinner for 150 that will cost$20 per person.

Dollar SignsGeneral Coordinator Mike

Eakin delivered the mostrecent financial statement,

offering nuggets like his asser-tion that the Coop sold $36million of food last year thatwould have sold for $48 mil-lion at a typical, very largefood coop: “The difference of$12 million is the savings offthe top that you get from ourmethod of operation,” he said.

Other financial highlights:•The Coop’s pension fund

is “down a lot” and willrequire about $350,000 tobring it up to its target range.The auditor will clarify theamount of the charge and thetax consequences at theAnnual Meeting in June,Eakin said.

•Sales figures are risingsteeply: A year ago, saleswere up about 8% over theprevious year, but this yearthey are up an additional21%. The growth is due to amix of inflation and simplegrowth in the product we sell.

•Membership, which wasup last year by more than 4%and was thought to have lev-eled off, instead has risen infiscal year 2009 by more than10%, to a total 15,365 mem-bers as of March 30. SaidEakin, “We seem to have atendency to fill up to capacitywhether there’s a crisis ornot—but probably the crisisis adding….”

•After paying $174,000 onthe Coop’s mortgage last

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2 � April 23, 2009 Park Slope Food Coop, Brooklyn, NY

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

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Product Return PolicyThe Coop does not “exchange” items. You must return item and repurchasewhat you need. Returns of eligible items will be handled at the SecondFloor Service Desk within 30 days of purchase only when accompanied bythe PAID IN FULL receipt.

Please use the following guide to determine if an item is eligible for return:

Produce May not be returned with the exception of (fresh fruits & vegetables) coconuts, pineapples and watermelon. Even if

the claim is that the item is spoiled or that itwas purchased by mistake, produce cannot bereturned except for the three items listed above.

The produce buyer may be contacted onweekdays by members to discuss any otherclaims for credit.

Books May not be returned.

Juicers May not be returned.

Bulk items & bulk items May not be returned. Members may contact packaged by the Coop the bulk buyer to discuss any other claims for

credit.

Refrigerated items May not be returned unless spoiled before Frozen items the expiration date or within 30 days of pur

chase, whichever is sooner.

All Other Products A. Other products may be returned if they (not covered above) are spoiled or defective and the category

is not specified above

B. Other products may be returned if theyare unopened, undamaged and thereforecan be sold again.

C. Other products may not be returned ifthey are opened or unsellable, and werepurchased by mistake or not needed.

PARK SLOPE FOOD COOP

G E N E R A L M E E T I N G R E P O R T

Growing Broccoli, Sustainable Food and New CoopsAll Discussed at the March GM

By Hayley Gorenberg

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year, the overall mortgage fig-ure dipped below $1 millionfor the first time ever.

Concluded Eakin, “Overall,I want to say it’s a good year.”

Talk of burgeoning mem-bership led to a questionabout expansion, perhaps bybuying the adjacent school-yard, but Holtz noted there arebarriers to expanding at thecurrent location because theCoop has a “nonconforminguse” zoning designation on itsresidential block. “So all thepeople who hate the tractor-trailers on their block wouldget a say. It’s not that simple.”

Debit DramaOn Friday the 13th in

March, the Coop’s debit cardsystem failed, coming backonline four days later. Thetrigger, Holtz explained wasthat the Coop’s intermediarywith its bank abruptly wentout of business, resulting in aservice cut-off. The companywas subsequently purchased,but the Coop is seeking areplacement, he said.“They’re functioning again.We don’t trust it. We’re goingto find somebody else.”

Broccoli Bonanza/BustGeneral Coordinator Allen

Zimmerman told the tale of

broccoli’s “good cheap run forweeks” followed by a suddendisappearance. The Mexicangrowing season produced abumper crop, driving pricesdown, but weather heated upand became “unsuitable”there, while in Arizona thecrop suffered not only fromheat, but also from insectinfestation. Meanwhile, twoprime regions of Californiaare running colder thanusual, “and broccoli doesn’twant to grow,” he said, con-cluding, “broccoli may notcome back in any kind of sup-ply for a few weeks.”

Similarly, for the pastmonth it has been almostimpossible to get organicbunched spinach.

Zimmerman concludedwith a plug for CaliforniaValencia oranges: “The skin’sa little bit ugly, but I think it’sthe best-tasting orange I’veever had. I think a lot of peo-ple are going for the prettierthings. “

Disciplinary DutiesDisciplinary committee

member Karen Kramer intro-duced four committee mem-bers running for reelection tothe committee that enforcesthe Coop’s rules and enablesthe membership to, as she

put it, “get through each daywith 15,000 members in amodicum of peacefulness.”

The meeting consideredthe candidacies of Cara Tuz-zolino, Curtis March, AndyFeldman, and Sherry Fitelson(the latter of whom the GMvoted to allow to run inabsentia).

Each committee membermade a brief statement beforethe vote, including Feldman,who joined the Coop around1980 and was one of the com-mittee’s original members.“It’s very interesting workcompared to stocking pro-duce,” he quipped, drawing amix of laughter and hisses.

“I think our role is to helpmaintain a climate of civilityin the Coop,” March said.

“I like to think of us as thegroup that’s got the Coop’sback,” Tuzzolino said in herstatement. “I’m very commit-ted—my husband might sayI’m a bit too committed—tothe Coop.”

The GM overwhelminglyvoted to reelect all four com-mittee members.

Cooperating CoopsThe final item on the agen-

da was a discussion item con-cerning the advice the Coopgives budding stores

throughout the country andeven as far abroad as Amster-dam and Copenhagen. Holtzgenerally responds to therequests for expertise, whichis hard to come by because“most food coops are notbased on our system. It’s rare.They don’t require work, andthe prices are higher. If youwant to do what we’re doingthere are very few people tolearn it from other than us.”

Recently a small clutch ofcoops in other parts of Brook-lyn and one in the SouthBronx have asked for hisinsight. Holtz proposed thatrather than expansion orPSFC “branches,” the Coopmight offer additional assis-tance, in part based on a“selfish motive: The Coop’svery crowded.” If the Coop

helps other similar storesstart, “maybe there will be alittle less pressure on us.”

Assistance has includednot just sharing ideas, butsometimes attending organi-zational meetings and havingour members work at othercoops and receive PSFC cred-it. Currently more than 50members a month get creditfor working in other foodcoops in Brooklyn, said Holtz.

More discussion, Holtzsaid, would help decide “whatkind of help we should giveand whether we should bemore intent on fosteringthese coops.”

“The cooperation is thehardest thing, and not thefood,” commented Holtz. “Butthe food’s important, so Idon’t ignore that question.” ■

Park Slope Food Coop, Brooklyn, NY April 23, 2009 � 3

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rave reviews.But he also relies heavily

on members for ideas, not-ing, “I totally and completelygo by what people ask me for.If I get a request in the NewProduct Suggestion Book orin person—I also learnedfrom Marty to always carrypaper and a pen with me—Itry to get that cheese in thefollowing week. I take sugges-tions all the time, and I like toget in what people want. Theonly limits are space—rightnow we’re at maximumcapacity—and whether ourcurrent distributors can getthe product we want.”

To emphasize this point,Weber continued, “I’m notmarried to the ideals of mypalate. To me, low fat cheeseis kind of anathema. Cheeseis fat and fat is delicious. So ifyou don’t want fat, youshouldn’t eat cheese. Butsome people want a low-fatsandwich cheese so we carrylow-fat Jarlsberg. And I’m try-ing to find a suitable replace-ment for Lorraine, which ourdistributor stopped carrying.”

Weber is also on the look-out for American small-batchcheese in general and region-al cheese in particular.

Regional cheese is popu-lar at the Coop, where thebestseller each week is whiteNew York State Sharp Ched-dar, at 320 pounds, followedby orange New York StateSharp Cheddar, of which wesell roughly 240 pounds.Parmigiano-Reggiano, theleader in dollar value, is thethird best-seller: we gothrough 2 wheels, or justunder 200 pounds, a week. Infourth place, it’s back to thearea with Vermont’s Cabot

Extra-Sharp Cheddar, ofwhich shoppers demandaround 165 pounds weekly.

That sounds like a lot ofcheese, and it is—more than

800 pounds of the top sellersalone. But that represents lessthan a quarter of the Coop’sweekly bulk cheese sales,which average 3,432 pounds—or 180,000 pounds per year.(Prepackaged cheese accountsfor 393 additional pounds—more than another 20,000pounds annually. Yes, theCoop consumes about200,000 pounds of cheese ayear.) More impressive still isthe turnover: no cheese sits onthe shelf for more than a week.

Which makes it all themore surprising when mem-bers attempt to returncheese. “My biggest pet peeveis when people bring backcheese because it is moldy,”Weber said. “It’s totally natur-al and normal. Our cheese is

natural so it is going to growmold if it sits at home in yourrefrigerator long enough. Butthere is nothing harmfulabout mold on your cheese: ifyou see mold, scrape it offand eat the rest. Really, youshould be worried if you don’tsee mold on your cheese,because it suggests that itwas dipped in the antifungalnatamycin, a common dairypreservative.”

To help prevent membersfrom buying more cheesethan they can eat before itgrows mold, the food pro-cessing squads are instructedto cut bulk cheese into por-tions that range in size—pieces that are appropriatefor singles as well as some forlarge families. There is acomprehensive cheeseinstruction manual as well asa visual guide posted in thefood processing area, which,Weber lamented, aren’t oftenread.

Imagine, roughly 200,000pounds and more than $1.5million worth of cheese a year.Weber himself said it best: “If Ihadn’t printed the numbersI’m not sure I would havebelieved them myself….That’sa lot of cheese!” ■


Is it blue—or is it the last straw? It’s your choice at the Coop!

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G E N E R A L M E E T I N G R E P O R T

The Ecokvetch is now on Facebook,

representing the Park Slope Food Coop’s Environmental

Committee.

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companies like Haliburtonand Exxon are eager to tapthis natural resource using anew mining technology calledhydrofracting.

Hydrofracting works thisway: the oil company drillsdown a mile below the sur-face and then sends out sev-eral pipes horizontally in alldirections like tentacles.Then, millions of gallons ofwater mixed with sand andchemicals are forced downthe pipes, opening fissures in

the shale and thereby releas-ing gas, which is then carriedout through the pipes.

There are a number of prob-lems associated with thistechnique. First, the chemicalcomposition of the water usedfor hydrofracting is proprietaryinformation. This means theoil companies do not have todisclose what chemicals theyuse and in what amounts.Supposedly the companieswill allow information to beshared with a limited numberof health professionals, butthese people are not allowedto share the information withthe public.

Dr. Theo Colborn, an experton endocrine disruption, for-mer advisor for environmentalorganizations, and recipientof numerous scientificawards, has identified some275 chemicals in water usedfor hydrofracting, includingarsenic, mercury and benzine.Of these chemicals:

• 93% can lead to adversehealth effects

• 63% are skin and sensoryorgan toxicants

• 58% are respiratory toxi-cants

• 50% are gastrointestinaland liver toxicants

• 34% are neurotoxicants The cocktail is also toxic to

kidneys, the cardiovascularsystem, and the immune sys-tem, and includes carcino-gens, reproductive mutagensand endocrine disruptors.

When this mix of water,sand and toxic chemicals isflushed through the pipes,about 30% remains behind,where it can contaminatethe groundwater. The 70%that is extracted sits in large,open, plastic-lined pits untilit is trucked away. Whilewaiting, the water evapo-rates, releasing nerve gasesinto the air. If it rains thewater pits can overflow, con-taminating the surroundingsoil and vegetation.

Another problem is thatwe do not really know if fis-sures already exist or whatmay happen when fissuresare created. We cannot pre-dict explosions or the escapeof gas into the watershed.When hydrofracting has beendone in Colorado and Neva-da, contaminated water andnatural gas have shown up inresidents’ well water.

Most disturbing of all, gascompanies do not have totake responsibility for any ofthis. In 2002 the Bush admin-istration created exemptionsto EPA laws for the gas com-panies. Not only are thesecompanies allowed to keeptheir chemicals a secret, theyalso elude the Toxic ReleaseInventory under the Emer-gency and Community Rightto Know Act, the Safe Drink-ing Water Act, the CleanWater Act, the Clean Air Act,the Resource Conservationand Recovery Act, and theComprehensive Environmen-tal Responsibility, Compen-sation, and Liability act.

Gas companies thatengage in hydrofracting donot take responsibility for theenvironmental damage theycreate—and pinning theblame for dire consequenceson them has been incrediblydifficult.

Hydrofracting began invast, rural spaces in the west,which turned into industrialwastelands. Recently, howev-

er, gas companies have beendrilling within the city ofForth Worth. The companieslured residents and city lead-ers through a mixture of mis-information and payment formining rights, the latter pro-viding revenue for the city.But the drilling has resultedin toxic pools of water, low-ered home values, occasionalevacuations, noise pollution,fumes, leaks and well explo-sions that compromise airquality. The companies havenot taken responsibility fordamage; taxpayers pay for thecleanup, so ultimately FortWorth has lost in its Faustian

bargain with hydrofracting.Here in New York State, we

have the opportunity to writea different history withhydrofracting. The usual sus-pects have begun their cam-paign among residents of theNew York Watershed, offeringmuch-needed money inexchange for mining rights.Initially, the New York Statelegislature was lulled byassurances that the drillingcould be done safely and evenmade the process for applyingfor a permit easier for gascompanies. But as activistshave brought the true dangersof hydrofracting to their atten-tion, some politicians arestepping in to block or at leastregulate drilling.

New York State Assembly-man James F. Brennan is theco-sponsor of legislation tohalt drilling. He explainedwhat has been done by thestate legislature so far andwhat remains to be done toprevent drilling.

Brennan, who representsPark Slope, Windsor Terrace,and Flatbush, introduced abill that would set a morato-rium on gas permits. He andsome of his colleagues alsopersuaded Governor Patter-son to request the New YorkState Environmental Protec-tion Agency to do an environ-mental impact study, whichwould lead to a new set ofstandards for drilling.

The agency has completed

its scoping, but it refused tohold a hearing in New YorkCity even though it found“unprecedented dangers” tothe New York City water sup-ply. This illustrates the ten-sions that exist between NewYork City interests and ruralinterests in the state. Manylandowners in the Catskillsresent the idea that theyshould forego financial gainin order to protect the watersupply of New York City.

Yet the dangers to ourwater supply are great. Thechemicals used in hydrofract-ing can bond with waterchemicals and treatment

plants cannot remove them.If drilling were allowed wewould have to start filteringour water at a cost of $3 bil-lion. Water prices wouldspike—and they have alreadyincreased recently due to theconstruction of a third watertunnel.

Meanwhile, emergencylegislation prohibits drillingwithin a two-mile area of thewatershed. Several city andstate politicians are workingto develop broader legisla-tion and to educate the pub-lic about the dangers ofhydrofracting. Brennan sayswe also need “a citizen move-ment to educate the publicand to push state legisla-tion.”

On the other side, the gascompanies have not yet evenapplied for permits, thoughthey are offering money toindividual landowners inorder to “bank” opportuni-ties. They are also busy withtheir own public relationscampaign. According toinvestigative journalistAbrahm Lustgarden, there isan estimated “400 trillioncubic feet of recoverable gas,equal to 20 years of the Unit-ed States’ current total pro-duction, and its developmentcould be worth $1 billion ayear to New York State’seconomy” (ProPublica.com).But no one is exactly surehow much natural gas existsin the watershed.

The Catskills/DelawareWatershed is not the only tar-get for drilling; gas depositsare believed to lie near theGreat Lakes as well. TheUSGS map shows watershedsall over the state. In fact,Coop and North East OrganicFarmers Association memberCarl Arnold pointed out,“every place on earth is awatershed…we have to pro-tect more than the water-shed; we have to protect theentire state. Everything isconnected and we’re all inthis together. Water is foreveryone.”

Other attendees of the dis-

cussion brought up the ques-tion of protecting all of NewYork State, not just theCatskills, from drilling . Con-cerned citizen LauraSheinkopf asked if someefforts to prohibit drillingmight allow for drilling else-where, insisting that it needsto be banned throughoutNew York State. Assembly-man Brennan assuredSheinkopf that his bill isstate-wide, and that he isworking on legislation pro-tecting all drinking waterstatewide.

Another point of concernamong environmentalactivists is whether to fightjust for strict standards, or toban drilling outright. Withingroups such as the NRDC,Damascus Citizens, and theSierra Club Atlantic, there arefactions divided over theissue. Natural gas is consid-ered a “transitional” fuel,more environmentally friend-ly than coal or oil. Supposed-ly, former New York CityCommissioner of Environ-mental Protection Al Apple-ton’s proposed legislation fordrilling standards would beso strict, they would makedrilling nearly impossible.

But many activists still sayno drilling is safe drilling,and that we must enact aban. According to activistRobert Emmerson, “Boardmembers of the NRDC taketheir cues from what is expe-



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Left to right: Carolyn Zolas, Watershed Coordinator of the Sierra Club, Atlantic Chapter; New York Assemblyman Jim Brennan; journalist Abrahm Lustgarden; gasdrilling in New York.

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dient and take on what theirfriends on ‘The Hill’ say theycan do. But we need to shapeour own policy and take thelead.” Emmerson says a newgeneration of environmentalactivists is saying no to com-promises because they willhave to live with the conse-quences.

Where can you learn moreabout hydrofracting, andwhat other politicians aregetting involved?

Currently AssemblymanBrennan is asking BobSweeney, Chair of the Assem-bly, to report Bill A1322 afterthe New York State budget iscomplete. This bill puts amoratorium on issuing per-mits until the EnvironmentalImpact Statement and anapproved mitigation plan arecomplete. Concerned citizenscan contact Sweeney to urgehim to support this bill.

State Senator AndreaStewart Cousins has alsointroduced related legisla-tion in the State Senate. AndCoop member Ken Baer, envi-ronmental activist and cur-rently running for the StateAssembly in the 52nd Districtin Brooklyn, supports a state-wide ban on drilling and wasin attendance at the forum.

New York State Depart-ment of Environmental Con-servation Commissioner PeteGraniss is working with theNRDC and Al Appleton onmaterial to develop broaderlegislation. Graniss has

expressed doubts that he hasthe power to ban drilling out-right, but Assemblyman Bren-nan insists that the legislatureneeds to take that power. Heand Zolas urged the forumattendees to write Granissand ask him to support astate-wide ban on drilling.

New York City CouncilMember Jim Genaro hasintroduced Resolution 1850in the City Council that calledfor a ban for drilling withinour watershed. But membersof Community Board 2 inManhattan say this is notenough, and in March theyunanimously passed a reso-lution banning drillingthroughout New York State.

Several environmentalgroups are working to edu-cate the public and promotelegislation, though there aresome divisions among themembership. These groupsinclude Damascus Citizens,Green Brigade, Sierra ClubAtlantic, Shaleshock CitizensAction Alliance in the Finger-

lakes region, NYH20 and NewYork Climate Action Group.

The Sierra Club is planninga meeting on Thursday, April23 at 7:00 p.m. at the Citicen-ter Atrium at Lexington and53rd Street. They are alsoplanning an event in May.

There are several webresources where you canlearn more about hydrofract-ing and protecting New YorkState’s water resources.

At Savethemountain.net,learn about both gas drillingand the fight to save themountain from a huge devel-opment called BelleayreResort.

Abrahm Lustgarten haspublished several articles onthe issue on ProPublica.org.

Lustig also collaboratedwith WYNC reporter Ilya Mar-ritz on a story featured on theBrian Lehrer Show: • www.wnyc.org/news/

articles/104157• www.wnyc.org/shows/bl/

episodes/2008/07/22/segments/104175Learn about the environ-

mental damage drillingcaused in Fort Worth atFWCanDo.org.

Read about Dr. Colborn’sresearch on chemicals usedin hydrofracting at:• www.endocrinedisruption.

com/home.php. ■



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Puzzle CornerCan Can

You can-can do this new Japanese number game. The numbers 1, 2, 3 and 4 will appear once and only once in each row and each column (or 1-6 in the larger puzzle).Each connected set of boxes has an arithmetic clue with the number part of the clue equaling the result of applying the arithmetical operation to all the numbers in theboxes, in any order. For instance, both of these work:

Puzzle Author: Matt Burkhard. For answers, see page 13.

Help New Members Feel LikeRoyalty!

The Orientation Committee has no openings atthe moment, but we need members who aretrained and ready to step in when a vacancyoccurs.We are looking for energetic people with a teachingor training background who can work Sunday after-noons, Monday or Wednesday evenings, orWednesday mornings. Orienters lead sessionsevery six weeks, and on the week midwaybetween sessions you must be available as back-up for emergency coverage. Only Coop memberswith at least two years of membership will beconsidered.Workslot credit will be given for training sessions.An annual meeting of the Orientation Committeeis part of the work requirement. We are especially interested in members who speakfluent Spanish or Russian. For more information,contact the Membership Office or write tokaren_mancuso @psfc.coop.

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PLEASE go to our Web site and donate.www.brooklynfoodconference.org

Find out about all of the amazing events, workshops, and activities being offered.This is BIG.

Hundreds of Coop members and volunteers have been working very hard to planand organize this. But we need money.

Any amount will help! Many small amounts will add up. Large amounts welcome, too, of course!

Educating ourselves and our neighbors and work-ing together to create a system that delivers healthy,

sustainable food for all. Kids & teen programs, morethan 60 workshops and presentations for adults, expos,food demos, films, lunch and dinner on sale.

NEEDSYOUR

FINANCIALHELP

We have been fundraising in order to make this event free and accessible to all. But in the current economic climate,

our fundraising has been very difficult.

On Saturday, May 2nd, 2009, the PSFC, CaribbeanWomen’s Health Association, Brooklyn Rescue Mission, WorldHunger Year and Brooklyn’s Bounty will co-sponsor an all-Brooklyn Food Conference: Local Action for Global Change.More than 150 organizations have signed on as partners to helpus attract the 2,000+ people we expect to attend. We need hun-dreds of Coop members to help us with this huge event!

Do you have experience in:

COMMUNITY & VENDOR OUTREACH—interact withBrooklynites.

BUS COORDINATION—to work before and during May2nd.

VOLUNTEER COORDINATION FOR MAY 2ND—lead ateam of volunteers.

MEDIA CONTACTS—help connect us to people you know inthe media—journalists, TV, radio, bloggers—all needed.

EVENT PLANNING—a parade, films, vendors, info tables,workshops and educational groups for May 2nd.

TRANSLATION—Spanish, Creole, Arabic, Cantonese,Mandarin, Russian and American Sign Language.

Or can you donate:

AIRMILES or money to help bring keynote speakers to theconference

Please send an email with your name, contact info and area ofexpertise to [email protected].

As we intend to keep the conference free and open to thecommunity, we are asking for donations.

FTOP!! FUN!! FOOD!! FTOP!! FUN!! FOOD!! FTOP!! FUN!!

BANK FTOP HOURS!!!Use your expertise to create one of the

largest events in Coop history.www.brooklynfoodconference.org

Professional Cooks andWaitstaff Needed for

Brooklyn Food ConferenceChefs and cooks are needed to prep and cook

lunch and dinner for the Brooklyn Food

Conference, which takes place on May 2nd. Food

preparation will begin on Wednesday, April 29th,

and continue through Saturday, May 2nd. Members

with professional culinary skills only.

Also needed are caterwaiters/waiters and servers

to serve lunch and dinner. Shifts available all day

Saturday, May 2nd.

Please contact Esther Bernstein at 917-513-0860

or [email protected] for further information.

You will receive FTOP credit for your work.

TAKETHE

SURVEYBY

April

30!Help the Coop gather valuable

information on yourshopping experienceand payment choiceby taking our surveyin conjunction withthe Federal Reserve

Bank of Boston. Your responses willhelp the Coop serve

you better!

Take the survey now on

www.foodcoop.comor pick up an

information cardfrom the

entrance desk.

CFTOP AVAILABLEDocumentary producers working for Brooklyn Food Conferenceseeking talent for webisode series. Positions and FTOP creditavailable for admin assistants w/basic computer skills, camerapeople w/cameras, video editors, producers & coordinators andmore. Most people can work from home. If interested, please sendan email to [email protected], put “new volunteer” inthe subject line, and let us know what you do!

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Ursula Choblet climbeddown from her redtractor after tilling the

soil on her organic Frenchfarm nestled a few miles fromthe Mediterranean Sea, over-looking the Pyrenees on theSpanish border. She sat downto eat lunch at an outsidepatio table under the shade ofan overgrown palm tree andopened up the March/Aprilissue of Regal, a Frenchgourmet cooking magazine. Init was an eight page spreadwith color photos featuringthe Park Slope Food Coop.Across the table from her in

dirty jeans, farm boots and at-shirt sat one of the BrooklynCoop’s members who hadbeen working as a volunteeron her small family run organ-ic farm for the last week. It is asmall world.

Through an organizationcalled WWOOF (world wideopportunities on organicfarms, WWOOF.ORG) Ursulacame into contact with over adozen volunteers last yearwho worked with her from twoto four weeks each inexchange for room and board.

The WWOOFers becomepart of the family for theirstay. They eat all their mealswith her family and sleep inan extra room in the family’shouse.

The list of countries withWWOOF affiliation is enor-mous. They include farms inthe Ukraine, Tanzania, SriLanka and Brazil. The barndoors to these farms are opento volunteers to work aboutsix hours a day and learn firsthand about farming withorganic methods. They alsoget to know the locals.

Le Ferme Musicale (Musi-cal Farm) has been ownedand operated by Ursula since2000. She lives in the housenext to the farm with her hus-band Vincent and two daugh-ters, Delphine, 16 andJoanna, 11. As the nameimplies, music is part of thelife of the farm. Vincentteaches drumming (mostlyAfro-Caribbean) to childrenand adults who travel fromtowns and small cities in theregion to attend his classes.

Ursula, who is originallyfrom Switzerland, and Vin-

cent, who is French, met on aboat while traveling from Balito Java. At the time Ursulaworked as a teacher, instruct-ing her students in cookingand gardening in Switzerland.Vincent worked as a comput-er technician, while alwaysplaying music on the side.

After traveling around theworld for 15 months together,they settled in Toulouse,France, where they started afamily and lived and workedin their established fields for10 years. Then, followingtheir dreams, they gave upcity life and bought the farm-

house with 1.5 hec-tors of land. Otherfarms and cultivatedpeach and cherrytrees surround thehomestead.

When the couplefirst bought the

house, they were still lookingfor what to do with it, “ I did-n’t realize I would be afarmer,” Ursula said with asmile.

When they first arrived onthe farm from the city manylocals thought they wouldn’tlast more then two years. “Thelocal farmers said, ‘Organic?What is that?’” According toUrsula, they weren’t sureabout the idea of a woman inthe field and the man playingmusic. She consulted with

other local farmers and foundsupport in a French organicfarmers’ organization.

To be considered organicin France, Ursula explained,trees and earth which werenot farmed organically takethree years of organic treat-ment to be then certifiedorganic.

Ursula sells 30 percent ofher harvest at a stand on thefarm and the rest is sold to anorganic co-op. “It makes aprofit, but not enough to sup-port a family of four” Ursulasaid. Her husband Vincent’steaching and other musicwork is the other part of thefamily’s income.

Ursula first learned aboutWWOOF at an organic foodfair in 2004. Now it hasbecome a regular part of heroperation. Last year she had19 WWOOFers work on herfarm with her. “They are notall dedicated to organic farm-ing,” she said. “But’s a goodway for them to travel, toknow a country.” They aregiven many different kinds ofwork including planting pota-toes, picking tomatoes, har-vesting lettuce and fixing theheavy wire that holds up thegreen house. And, as nochemicals are used to kill theweeds, there is always weed-ing to be done by hand.

The WWOOFers vary in age

from 20-somethings toretirees looking for a differentway to see a country and getto know its people.

“With kids and animals wecan’t travel anymore,” Ursulacommented. HavingWWOOFers pass throughtheir farm is a way for thefamily to meet people fromall over the world.

The two WOOFers fromBrooklyn both reported learn-ing things they had no ideaabout before. Said GeorginaAymerich after planting asmall strawberry plant: “ Ithought, wow, just one straw-berry for so much work, it’s

hardly worth it.” Then she wassurprised to learn each plantwill produce about 50 berries.Another WWOOFer wasshocked to hear the roostercrowing all day long, saying,“I thought it was somethingthey only did in the earlymorning, like in the movies.”

So if you’re in the south ofFrance this summer eatingpotatoes slowly cooked inolive oil with garlic and rose-mary in a hip organic restau-rant, don’t be too surprised ifthe potatoes were planted ona local farm in the shadow ofthe Pyrenees by a fellow ParkSlope Food Coop member. ■



Member Contribution

Coop Members on the Farm in FranceBy Brian Dentz

Ursula Choblet and Georgina Aymerich plant seeds at LeFerme Musicale (Musical Farm) in France.

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HELP US GET STARTED ANDMAKE YOUR OWN WORK SHIFT!PSFC members will receive FTOP credit in exchange for their

help. To receive credit, you should be a PSFC member for

at least one year and have an excellent attendance record.

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

MOREINFO

www.GreeneHillFoodCoop.com

[email protected] | 718-208-4778

The EnvironmentalCommittee has a blog!

We’reblogging

about ouractivities at the Coop,

as well asenvironmental events

of interest at the Coopand beyond.

Find us at:http://ecokvetch.blogspot.com/

Please visit oftenfor timely news and

informationfrom the PSFCEnvironmental

Committee.

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8 � April 23, 2009 Park Slope Food Coop, Brooklyn, NY8 � April 23, 2009 Park Slope Food Coop, Brooklyn, NY

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The Linewaiters’ Gazette is published biweekly by thePark 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. Pleasenote that member-submitted articles, unlike letters,can be edited for content and style by editors.Editors will reject articles that are essentially justadvertisements for member businesses and services.

Committee Reports: Maximum 1,000 words. Likemember-submitted articles, committee reports canbe edited for content and style by editors.

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 [email protected] 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").

Printed by: New Media Printing, Bethpage, NY.

COOP HOURS

Office Hours:Monday through Thursday

8:00 a.m. to 8:30 p.m.Friday & Saturday

8:00 a.m. to 5:00 p.m.Shopping Hours:

Monday–Friday8:00 a.m. to 10:00* p.m.

Saturday6:00 a.m. to 10:00* p.m.

Sunday6:00 a.m. to 7:30* p.m.

*Shoppers must be on a checkout line 15 minutes after closing time.

Childcare Hours:Monday through Sunday

8:00 a.m. to 8:45 p.m.Telephone:

718-622-0560Web address:

www.foodcoop.com

This Issue Prepared By:Coordinating Editors: Stephanie Golden

Erik Lewis

Editor (development): Wally KonradTom Moore

Reporters: Hayley GorenbergCarey MeyersAdriana Velez

Art Director (development): Mike Miranda

Illustrators: Rod MorrisonCathy Wassylenko

Photographers: Lisa CohenIngrid CussonKevin Ryan

Traffic Manager: Monona Yin

Text Converters: Joanne GuralnickAndrew Rathbun

Proofreader: Susan Brodlie

Thumbnails: Rose Unes

Photoshop: Adam Segal

Preproduction: Susan Louie

Art Director (production): Doug Popovich

Desktop Publishing: Lee Schere Matthew LandfieldMaxwell Taylor

Editor (production): Nancy Rosenberg

Final Proofreader: Teresa Theophano

Index: Len Neufeld

P L A S T I C S

RECY

LING

Monthly on the...Last Sunday

April 2610:00 a.m.–2:00 p.m.

Second SaturdayMay 9

10:00 a.m.–2:00 p.m.Third Thursday

May 217:00 p.m.–9:00 p.m.

On the sidewalk in front of the receivingarea at the Coop.

What plastics do we accept?Until further notice:

• #1 and #6 type non-bottle shaped contain-ers, transparent only, labels ok

• Plastic film and bubble wrap, transparentonly, no colored or opaque, no labels

• #5 plastic cups, tubs, and specificallymarked caps and lids, very clean and dry(discard any with paper labels, or cut off)

•NOTE: We are no longer accepting #2 or #4 type plastics.

PLASTIC MUST BE COMPLETELY CLEAN & DRY

We close up promptly. Please arrive 15 minutes prior to the

collection end time to allow for inspection andsorting of your plastic.

FridayMay 158:00 p.m.

A monthly musical fundraising partnership of

the Park Slope Food Coop and

the Brooklyn Society for Ethical Culture

Sapphire is the author of two books of poetry,American Dreams, cited by Publisher’s Weekly as, “One of the

strongest debut collections of the nineties”, and Black Wings &Blind Angels. Her novel, Push, won The Book-of-the-Month

Club Stephen Crane Award for First Fiction, among numerousother awards and was named by The Village Voice as one of the

top twenty-five books of 1996. The film adaptation of Pushwon the Grand Jury Prize and the Audience Award for best

U.S. drama at Sundance (2009).

Angela LockhartPoet, singer, playwright and Artistic Founding Director of Living Lessons Inc,a not for profit educational theatre company that toured the metropolitanNew York-New Jersey area during the 1990’s. Angela recently became theArtistic Director of the Brooklyn Women’s Chorus where she continues touse her talents to raise social and political consciousness through spokenword, song and theatre. Angela has self published her poetry in a chapbookentitled, “What Is It You think You See” and was recently published in awomen’s political poetry anthology entitled “From the Web.”

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

Booking: Bev Grant, 718-788-3741

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Park Slope Food Coop, Brooklyn, NY April 23, 2009 � 9Park Slope Food Coop, Brooklyn, NY April 23, 2009 � 9

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Attendance Recorders Tuesday or ThursdayThe Coop needs detail-oriented members tohelp maintain attendance records for Coopworkers. You will need to work independently,be self-motivated and reliable. Good atten-dance is a requirement. Members will betrained for this position, and staff members areavailable for further assistance. Workslotrequires a six-month commitment. Pleasespeak to Lewanika in the Membership Office orcontact him at [email protected] if you are interested.

Check Office SuppliesThursday, 8:30 to 11:00 p.m.This workslot is responsible for restocking sup-

plies at desks in all offices on the Coop’s 2ndfloor, at checkout lanes, entrance desks and thecashier stations. Some light maintenance, suchas light cleaning of desktops and phones, isanother task. This is a task- and detailed-orient-ed job, ideal for someone who likes workingindependently and is proactive. Please speak toAlex in the Membership Office or contact him [email protected] if you are interested.

LaundryMonday–Sunday There are openings on two separate shifts.6:30–8:30 p.m.You will collect and sort Coop laundry (aprons,bandanas, gloves, dishcloths, freezer coats,childcare sheets). You will load laundry into

washing machine and complete other mainte-nance tasks from a checklist while the clothesare washing.

8:30–10:30 p.m.You will load laundry into dryer, fold it andredistribute around the Coop. While the laun-dry is washing/drying, you will clean toys in thechildcare room. Please contact the MembershipOffice to sign up.

Bathroom CleaningWeekdays, 12:00 p.m.Work with a partner to deep clean the Coop’sbathrooms. Tasks include: scrubbing floor tiles,cleaning toilets, mopping floors, resupplyingthe bathrooms. You will work with only natural

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

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

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

How to Place an Item on the AgendaIf you have something you’d like discussed at a GeneralMeeting, please complete a submission form for theAgenda Committee. Forms are available in the rack nearthe Coop Community Corner bulletin board and atGeneral Meetings. Instructions and helpful informationon how to submit an item appear on the submissionform. The Agenda Committee meets on the first Tuesdayof each month to plan the agenda for the GM held on thelast Tuesday of the month. If you have a question, pleasecall 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 literatureOpen Forum (7:15 p.m.) Open Forum is a time formembers to bring brief items to the General Meeting. Ifan item is more than brief, it can be submitted to theAgenda Committee as an item for a future GM.Reports (7:30 p.m.) • Financial Report • Coordinators’Report • Committee ReportsAgenda (8:00 p.m.) The agenda is posted at the CoopCommunity Corner and may also appear elsewhere inthis issue.Wrap Up (9:30-9:45) (unless there is a vote to extendthe meeting) • Meeting evaluation • Board of Directorsvote • Announcements, etc.

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

Park Slope Food CoopMission Statement

The Park Slope Food Coop is a mem-ber-owned and operated food store—analternative to commercial profit-orientedbusiness. As members, we contribute ourlabor: working together builds trustthrough cooperation and teamwork andenables us to keep prices as low as possi-ble within the context of our values andprinciples. Only members may shop, andwe share responsibilities and benefitsequally. We strive to be a responsible andethical employer and neighbor. We are abuying agent for our members and not aselling agent for any industry. We are a partof and support the cooperative movement.We offer a diversity of products with anemphasis on organic, minimally pro-cessed and healthful foods. We seek toavoid products that depend on theexploitation of others. We support non-toxic, sustainable agriculture. We respectthe environment. We strive to reduce theimpact of our lifestyles on the world weshare with other species and future genera-tions. We prefer to buy from local, earth-friendly producers. We recycle. We try tolead by example, educating ourselves andothers about health and nutrition, coopera-tion and the environment. We are com-mitted to diversity and equality. Weoppose discrimination in any form. Westrive to make the Coop welcoming andaccessible to all and to respect the opin-ions, needs and concerns of every member.

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

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

The Coop on the Internetwww.foodcoop.com

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

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

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

Gazette DeadlinesLETTERS & VOLUNTARY ARTICLES:

May 7 issue: 7:00 p.m., Mon, Apr 27May 21 issue 7:00 p.m., Mon, May 11

CLASSIFIED ADS DEADLINE:May 7 issue: 7:00 p.m., Wed, Apr 29May 21 issue 7:00 p.m., Wed, May 13

C O N T I N U E D O N P A G E 1 6

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Film: Chimborazo Is MeltingThe metaphor for this documentary film about Chimborazo, the great snow-covered Ecuadorian volcano, is our last hielero, or ice breaker, Don Baltasar.He climbs the mountain, twice a week, to extract the subterranean ice to sell itin the market. The market price for these natural gems of volcanic water hasbeen devalued by the demand for industrial ice. Both man and mountain, anda tradition of more than 400 years, are coming to an end due to indifferenceor ignorance of this tragedy. This is the alarm that the presenters wish tospread, seeking to add new voices to shout their global plea. Presented byCoop member Judy Canepa, along with Ecuadorian native MontserratHernandez.

Remember Time Shared with yourMother, Father, Family or Friends...Where are those images now? Bring photos, stories and avision for what you want to create: album, shadowbox,scrapbook, collage and/or greeting cards, etc. Come tothis workshop to learn why it’s important to share yourstory; tips and techniques to make it simple; options andresources to support your story-telling journey! Help usplan by pre-registering @ 718-398-1519. Coop memberMartie McNabb has been helping friends and family pre-serve and present the moments of their lives for morethan 15 years.

Why Life Coaching Can Work for YouWhat is life coaching? How does it differ from counseling or psychotherapy?Why now...especially in a climate of economic turmoil? The workshop will be aninteractive event, allowing participants to experience aspects of the coachingprocess: the setting of personal goals, assessing one's commitment to achievingsuch goals and the means by which those goals are reached. Chuck Breen hasbeen a member of the Coop for four years. He is a Yale-trained psychiatrist whowas in private practice for 30 years. He became a life coach in 2007.

The Emotional Side ofHealthy LivingUnmanaged stress and toxic emotions are asdestructive to our health as poor food choices and apolluted environment. Come join us and get a bet-ter understanding of how your emotions play animportant role in your ability to heal and maintaingood health; more easily identify how we get in theway of our own healing process; and take simple steps toward converting toxicthoughts and emotions into healthy attitudes. Clarisse M. Domingo, Coop mem-ber since 2004, is a colon-hydrotherapist, nutrition and lifestyle coach,licensed clinical social worker, and the owner of Prana Brooklyn Wellness inKensington.

Auricular Acu-PressureRelaxing and effective treatment without needles. Auricular therapy is usedsuccessfully by acupuncturists for stress reduction, smoking cessation, andweight loss. This simple therapy can alleviate pain or symptoms anywhere inthe body. Come learn more about ear acu-pressure in this informative work-shop. Coop member Ann Reibel-Coyne is a NYS-licensed acupuncturist withmore than 15 years of experience in Chinese medicine. She has studiedclassical acupuncture from renowned Taoist priest and teacher Jeffrey Yuen.

PSFC APRIL General MeetingItems will be taken up in the order given.

Times in parentheses are suggestions. More information on each item may beavailable at the entrance table at the meeting. We ask members to pleaseread the materials available between 7 and 7:15 p.m. Meeting location: Congregation Beth Elohim Social Hall (Garfield Temple),274 Garfield Place at Eighth Avenue.

Item #1: Board of Directors Candidate (20 minutes)Discussion: “Presentation by candidate for the Board of Directors followed byquestions for the candidate.” —submitted by General Coordinators

Item #2: Park Slope Food Coop Brooklyn Food Coalition Committee (40 min.)Proposal: “That the Park Slope Food Coop become one of the founding mem-bers of the Brooklyn Food Coalition, an entity that will be organized after theBrooklyn Food Conference on May 2nd for the purpose of promoting the val-ues of food democracy through community outreach, network-building andeducating for legislative change. Our participation would be stewarded by theSafe Food Squad, which is organizing the May 2nd conference. The name ofthat squad would be changed to the Park Slope Food Coop Brooklyn FoodCoalition Committee, and in collaboration with the General Coordinators itsnumbers would be increased to accommodate its broader responsibilities.”

—submitted by Kathie Borowitz and Nancy Romer

Item #3: Cap on membership ( 30 minutes)Discussion: “Cap membership at 12,000—let it go back to this number byattrition, institute a waiting list. The Coop is too crowded! Shopping hasbecome impossible on weekends, holidays and frequently on weekdays. We arepast the ‘carrying capacity’ of the Coop!” —submitted by Kayla Schwarz

For information on how to place an item on the Agenda, please see the center pagesof the Linewaiters’ Gazette. The Agenda Committee minutes and the status of pend-ing agenda items are available in the Coop office and at all General Meetings.

FreshThis screening is a pre-event kickoff for the May 2Brooklyn Food Conference. Come learn about globalhunger and sustainable food systems. Co-sponsored byPSFC, Caribbean Women’s Health Association, andBrooklyn’s Bounty, among others.

Fresh celebrates the farmers, thinkers, and business people across Americawho are re-inventing our food system. Each has witnessed the rapid transfor-mation of our agriculture into an industrial model, and confronted the conse-quences: food contamination, environmental pollution, depletion of naturalresources, and morbid obesity. Forging healthier, sustainable alternatives, theyoffer a practical vision for the future of our food and our planet. Fresh is thesecond documentary from Ana Sofia Joanes.

To book a Film Night, contact Alexandra Berger, [email protected].

may 1 friday 7 pm

apr 28 tuesday 7 pm

apr 28 tuesday 7 pm

apr 26 sunday 12 pm

apr 25 saturday 3 pm

apr 25 saturday 12 pm

apr 24 friday 7 pm


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Park Slope Food Coop, Brooklyn, NY April 23, 2009 � 11Park Slope Food Coop, Brooklyn, NY April 23, 2009 � 11

Brooklyn Food ConferenceA grassroots event, co-sponsored by the Coop, for a just, sustainable, healthy,and delicious food system. Kick off the day with a parade, then speakers, fooddemos, visit information tables, and be a part of 60+ workshops, to be held atJohn Jay High School, 237 Seventh Ave. Public hearings with elected officialswill be held. Children’s activities will take place at P.S. 321, 180 Seventh Ave.Visit brooklynfoodconference.org for details.

Japanese Workshop for Beginners IIThis one-and-one-half hour workshop is academic and practical. It guides you to the outline of Japanese as a language, featuring grammatical structure, sound and pronun-ciation, reading, and writing. The goal is that every participantcan greet and introduce themselves in Japanese and writetheir names in Japanese. Asao Teshirogi is a Brooklyn-basedjournalist, writer, certified Japanese teacher, and a Coop member.

Agenda CommitteeMeetingThe committee reviews pending agenda items and cre-

ates the agenda for this month’s General Meeting. Drop by and talk with com-mittee members face-to-face between 8 and 8:15 p.m. Before submitting anitem, read “How to Develop an Agenda Item for the General Meeting” and fillout the General Meeting Agenda Item Submission Form, both available fromthe Membership Office. The next General Meeting will be held on Tuesday,May 26, 7 p.m., at Congregation Beth Elohim Social Hall (Garfield Temple), 274Garfield Place at Eighth Avenue.

Food Class:Pai kin khao!“Pai kin khao” means ”go eat rice” and isthe standard call to join for a meal in

Thailand. Rice or noodles are the basis of many tasty dishes that are hard tofind in nearby Thai restaurants. Pirco Wolfframm will demonstrate a few every-day dishes that she encountered while living and working in Bangkok for one-and-one-half years. Note of caution: As fish sauce is a crucial component ofThai cuisine, some of the recipes will contain this ingredient. Menu includesnam phrik (chili dip), khao yam (rice salad), nam takrai (lemongrass juice),and khai phalo (five-spice soup). Materials fee: $4.

To book a Food Class, contact Susan Baldassano,[email protected].

Past Life Regression Through HypnosisHave you ever had the feeling that you have lived before? Have you ever just metsomeone and felt like you have previously known them? Through hypnosis wecan tap into the sub-conscious mind, as well as enter into a peaceful trance-likestate to retrieve memories of our past lives. Gain realizations, a deeper under-standing of who you are, pass beyond death and back again. Bring a blanket tolie down on or a comfortable lawn chair to relax into, a notebook to write downanything that comes up. Coop member Jeffrey T. Carl is a certified clinical hyp-notherapist.

may 8 friday 7:30 pm

Susan Baldassano, Coordinator

may 7 thursday 7:30 pm

may 5 tuesday 7 pm

may 3 sunday 12 pm

may 2 sat 9 am – 9 pm

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

All events take place at the Park Slope Food Coop unless otherwise noted.Nonmembers are welcome to attend.

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

apr 24–may 8 2009apr 24–may 8 2009

When we rushwe lose confidencein right now–the bowl of life

set before us–

How it brims!

Be satisfiedwith this one breath

two or three cannotcome at once

We were not born toserve timetime is our servantit is our idea

This is a big lesson for usschool childrenthere is plenty of timeWe stand upon the worldalreadyroyalty in the presence ofall we'll ever have:

this oneprecious breath

The Park Slope FoodCoop

Always on time

by Myra Klockenbrink

MondaysApril 271:45 p.m. to 4:30 p.m.

May 4noon to 1:00 p.m. and1:30 to0 2:30 p.m.

Friday, May 1510:00 a.m to 2:00 p.m.

You can join in any timeduring a tour.

The Fun CommitteeNeeds You!

The Fun Committee is looking for an enthusiastic member who has experience and expertise

in “alternate outreach”—21st-century style—to inform our

membership and community of our committee's upcoming events. We want to increase attendance and

participation at our events by creating an online pres-ence on sites like Facebook.

Recent Fun Committee events include Poker Night, Game Night, Pub Night, Valentine Card-

Making workshop, Adult Variety Show and the Food Conference.

All interested members, please e-mail Len Heisler [email protected].


What Is That? How Do I Use It?

Food Tours in the Coop

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“Ideas have power, so we work to reframeideas—of scarcity, power and democracy—tofree citizens to create living democracies, turn-ing our planet toward life.” —From the SmallPlanet Institute website

Anna Lappé, author, public speakerand daughter of well-known foodpolicy activist and writer Frances

Moore Lappé, is one of the invited keynotespeakers at the upcoming Brooklyn FoodConference, co-sponsored by the PSFC.Anna’s career includes co-leading the SmallPlanet Institute, a collaborative network forresearch and popular education, and theSmall Planet Fund, which has raised andgiven away nearly half a million dollars todemocratic social movements worldwidesince 2002.

Anna was a Food and Society Policy Fel-low at the WK Kellogg Foundation and iscurrently writing her third book, whichexplores food policy and global warming. Isat down with her to talk about issues offood democracy, cl imate change andactivism.

What’s your connection to the ParkSlope Food Coop and to the BrooklynFood Conference happening May 2?

I was a member of the PSFC and I waspart of the Food Safety squad that initiallythought about creating the conference. Iwas there in some of the earliest conversa-tions and I was so excited and wanted tohelp in any way. But I feel like I deserve nocredit for the conference; I ended up travel-ing and moving out to Oakland for mywork.

How do you see the work of the Food

Conference fitting into the context ofnational and global food democracymovements?

I have a pretty unique perspective fromhaving had the oppor tunity to spend somuch time on the road during the publicitytours after my other books, Hope’s Edgeand Grub. My goal had been to connect withlocal groups working on food issues, to findout what’s happening on the ground andshare our respective lessons. I lost count atvisiting 85 cities. What’s been so incredible isthat every place I’ve visited, I’ve discoveredamazing work going on as people try toreally re-knit a sustainable food system.

To me the enthusiasm this conference isgenerating is representative of the fact thatthere’s so much exciting work happeningboth in Brooklyn and across the country.The Brooklyn Food Conference is really anexpression of one of the branches of thisnational and international movement.

Can you explain what has led you toyour current work on climate change?Was it a natural progression or an“aha” moment that led you to this newchapter?

I think it was both. The “aha” momentwas when I read the 2006 UN report called“Livestock’s Long Shadow,” about the long-term impact of both pastured and misman-aged livestock. It’s safe to estimate thatabout 18% of global warming can be direct-ly tied back to livestock production. To put itin perspective, that’s more than all emissionsfrom all transportation combined!

So my fir st “aha” moment was justthinking, here I’ve been learning about the

impact of our food system on health, com-munities, culture and the environment interms of water and soil and air, but I hadn’treal ly connected the dots to cl imatechange.

As I started learning more and talking topeople, I realized that, unlike some of theother sectors, with food systems and cli-mate change we already have so many ofthe solutions up our sleeves. Evidenceshows we can produce abundant foodthrough sustainable methods. Sustainablemethods sequester carbon in the soil,which then reduces it in the atmosphere.

Planting trees is part of the approach tosequestering carbon back into plants onear th. We know that soil is a vital placewhere carbon is stored. Organic soils canstore more carbon and are generally morehealthy and resilient to climate change.

You’ve moved through several phasesin your career in terms of engaging peo-ple on issues of food security—fromThe Small Planet Institute’s effortsglobally, to your book Grub with BryantTerry focusing on local, sustainable,community food, and now the new Takea Bite out of Climate Change project. Inyour experience, what are the mosteffective ways to move people to actionon food issues?

It depends on the community and theperson. People get inspired in so manyways. I’ve seen people respond when youstart with the sensory experience of con-necting with good food again, which setsthem on a path to thinking beyond theirown family and community to the world atlarge. But I’ve also seen people get activethrough anger and finding a sense of injus-tice around current food policy. That’s thestrength of the movement. Diversity makesfor both a healthy food system and a

healthy food movement.What do you think are the responsi-

bilities of the new administration toimprove food policy in the U.S.?

Michelle Obama has come out so clearlyas a voice for healthy communities andhealthy food for children. She provides awindow to ask, “What would that look like,what could the USDA do, what kinds of poli-cies are needed to promote those goals?”Making some significant changes to theschool lunch program would be a great start.

Next, looking at climate change, interms of the policies in the farm bill and theway they affect this area. There’s incredibleopportunity to incentivize the kind of sus-tainable, organic farming we want to see.And we can de-incentivize livestock andindustrialized agriculture that are support-ed right now with subsidies.

With Michelle Obama being so vocalabout her desire to improve access tohealthy food for kids and with the nationreally aware of the crisis around climatechange, there’s a chance for real change. ■



Interested in Engaging Coop Work?Disciplinary Committee Seeks NEW Members

Some of our work includes:• Investigating allegations of misbehavior by Coopmembers, such as failing to report for or to completeshifts, bringing in non-members to shop, shoppingwhile suspended, stealing, using racist, sexist,homophobic or nasty language against other Coopmembers and staff, etc.

• Participating in disciplinary hearings, whichare sometimes conducted after investigationsare concluded

• Mediating disputes between Coop members• Engaging in problem-solving• Working on policy issues related to the DC’s work

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

Requirements for Candidates:• Coop members for at least a year• have good attendance records• attend an evening meeting approximatelyevery six weeks.

Candidates with experience in writing, investigation,conflict-resolution, or mental health professionalsencouraged to apply. Use of a computer and email isessential.

If you are interested and would like to join us please call Jeff: 718-636-3880

We (the DC) are seeking new members to workwith us on making the Coop the best place it canbe for everyone.

Being a DC member offers the opportunity to beinvolved in important, interesting and challengingwork. We contribute more time than regular monthlyshift workers, though much of it is done from homevia phone calls and e-mail. While there is this flexi-bility, we are seeking members prepared to make asubstantial and consistent commitment to the Coop(you will get credit for overtime hours).

If you are good at:Communicating

Problem solving

Dealing with

difficult situations &

Investigating...

We need you!

�

C O N F E R E N C E P L A N N I N G C O M M I T T E E R E P O R T

This article is part of a series by the Con-ference Planning Committee leading up tothe Brooklyn Food Conference: Local Actionfor Global Change, happening May 2, 2009in Park Slope. Come discover more about cli-mate change and sustainable food systems.This event is co-sponsored by the Park SlopeFood Coop, World Hunger Year, CaribbeanWomen’s Health Association, Brooklyn Res-cue Mission and Brooklyn’s Bounty. To getinvolved, make a contribution, or learn more,visit our new website, www.brooklynfood con-ference.org. Email us at [email protected].

A Sneak Preview with Anna LappéBy Faye Lederman, for the Conference Planning Committee

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Park Slope Food Coop, Brooklyn, NY April 23, 2009 f 13


R E S P O N S E S T O APROPOSED ISRAELIPRODUCTS BOYCOTT

TO THE EDITOR:I thought the proposal to boycott

Israeli products was dropped before itbecame too divisive. As people keepdiscussing it, I want to share my per-spective, using the words of myfriend, Steve Ginsberg.

I am no knee-jerk supporter ofwhatever a current Israeli governmentdoes. I don’t think that they handledGaza correctly. I don’t think they han-dle a lot of things corre c t l y. I don’twant to live there.

N e v e rtheless, singling out Israel inthis manner does not pass the smelltest for me. Aside from the fact thatthey did what the world wanted andpulled out of Gaza, only to be re w a rd e dby missiles raining down on them, isthis really the worst thing going on inthe world today? Where is the boycottof Pakistan, which effectively ceded apiece of its terr i t o ry to the Taliban andAl Qaeda, and abetted the massacre inMumbai? Where is the boycott of Rus-sia, which is turning back into a pluto-cratic dictatorship that blackmailedmuch of Europe during a bad winter bycutting off natural gas supplies arbi-trarily? Where is the boycott of much ofsub-Saharan Africa, which toleratesthe genocide in Darf u r, the calamitoussituation in Zimbabwe and a horr i b l ecivil war in Congo? For that matter,w h e re was the boycott of Americanp roducts when the government feltf ree to invade and conquer country Bafter we were attacked by people inc o u n t ry A, engage in tort u re, conducta r b i t r a ry secret arrests and imprison-ments, unilaterally abrogate intern a-tional treaties, ignore the GenevaConventions, etc.?

Whatever one thinks of the Gaza sit-uation, it always seems to me that sin-gling out Israel like this is at its heart adenial of the country ’s right to existand a declaration that the Israeli stateis an illegitimate entity. At its heart ,that attitude harks back to a muchdarker and much older pre j u d i c e .

Rosalie Friend

TO THE EDITOR: Mohan Sikka’s letter in support of

boycotting Israeli goods accusesIsrael of occupying Palestinian landand of using disproportionate force inits eff o rts to stop rocket attacks fro mneighboring territory. What the writerfails to acknowledge, however, is thatIsrael has been attacked from nearlyevery bit of territory from which it haswithdrawn since the 1990s.

Israel withdrew its troops fro mcities and towns in the West Bank andhanded authority of these towns overto the Palestinian Authority in the1990s only to see these municipalitiesused as recruiting grounds for suicidebombers during the Second Intifada.

Israel withdrew from Lebanon in2000 only to be attacked from thisc o u n t ry by Hezbollah six years later.

And in 2005, Israel withdrew fro mthe Gaza Strip only to see the ro c k e tattacks against its citizens incre a s e .

Israel is not a perfect nation, but ithas made substantial and real effortsto promote the cause of peace only tosee these eff o rts responded to withincreased violence.

Any suggestion that Israel is a wor-thy target of a boycott in light of theserealities is, quite simply, pre p o s t e ro u s .

Rhudi Andreolli

A RECYCLING APOLOGY

TO THE EDITOR: This is a public notice for Sara

B l o o m b e rg and the rest of the re c y c l i n gsquad workers who staffed the Saturd a yApril 11, 2009 shift that ended at 2:00p.m.—sharp! Please accept my apolo-gies. I am sorry for arguing with all ofyou. But I was obviously extremely fru s-trated that your squad wouldn’t acceptour big bag of recyclables at 2:02 p.m.even though the door to the upstairsmeeting room where you were workingwas still open. Mart y, my 5-year- o l d ,and I made the eff o rt on a nasty, rainyday and from my perspective I thoughtyou were being unnecessarily inflexible.I understand you’ve got rules and pro-c e d u res and I respect those. I just thinkreasonable decisions need to be madeto accommodate members who make agood-faith eff o rt to do the right thing.Again, please accept my apologies. Ilook forw a rd to a fuller discussion of theissue to see if there ’s a way we cani m p rove the pro c e s s .

Sincerely,Steven Radwell

PARK SLOPE FOODCOOP ON WBAI

TO THE EDITOR: I enjoyed hearing a feature about

the Park Slope Food Coop on WBAIradio today.

It will be archived at WBAI.org forthe next 90 days.

The program is called Sprouts andin true WBAI style is not listed in thearchives as such.

To listen or download the feature ,look for April 1st and Shared TimeslotWed at 11 a.m. The Coop features t a rts at 4 minutes and 30 secondsinto this archive.

Frederick Hull

MORE COOP DREAMS

TO THE EDITOR:Last night’s General Meeting pre-

sented the membership with as u p remely hopeful and pro m i s i n gpossibility: That of making one per-cent loans to food coop startups inBrooklyn.

In this time of economic panic, pos-sible disruption to the food supply(global climate change), garg a n t u a nt h i e v e ry and colossal mismanage-ment of the planet’s re s o u rces (am Igoing over the top with the rh e t o r i c ? )it is simply wonderful that we, themembers of the PSFC, might be ableto make a huge change for the better.A change people in Brooklyn mightbenefit from decades from now. (Forthe sake of clarity, please note thatthis idea was floated, not voted upon.)

Yours in Cooperation,Nikki Leger

CHANGES MADE BYCALLING ALL COINS

A decades-old, functioning phonebooth has been discovered on the Brooklyn Heights pro m e n a d e .

—news itemGoodbye, farewell, adieu,Economic pickle;At last a place where ICan use my worthless nickel.Or does this public phoneEmerge from a later time?Groovy! Rad! Cool!Now where’s my rusty dime?

Leon Freilich

THE GAZETTE

TO THE EDITOR:Thanks to David Barouh for his let-

ter in the 4/9/09 issue of the G a z e t t edescribing in detail the ways in whichhis Environmental Committee Reportin the January 29, 2009 issue wasa l t e red by editing and layout erro r s .

I hope that a letter of re s p o n s efrom a member of the Gazette Commit-tee regarding David’s suggestions willbe forthcoming.

P e rhaps it is time for us to dire c tthe Gazette Committee to publish arti-cles and letter submissions as writ-ten. Certainly the implications of thiscan be discussed.

Anyone interested in exploring thisidea will soon have the opportunity todo so. Last month I submitted the fol-lowing agenda item to be scheduledfor an upcoming General Meeting:

Discussion Item: That the L i n e w a i t e r s ’G a z e t t e print all articles and letterswhich follow the written guidelinesprinted in said newspaper as submit-ted, unless written permission to editor alter an article or letter is obtainedfrom the author.

If anyone wishes to contact meabout this issue, my email address [email protected].

Thanks,Elizabeth Tobier

NOTE FROM THEC O O R D I N AT I N GE D I T O R S

We’d like to respond to DavidB a ro u h ’s comments about editorialchanges in his article about bottledw a t e r. We sympathize with his dis-t ress over the production errors thatw e re also made, both in that art i c l eand in his letter about it, but we can’ta d d ress those since we have no con-t rol or jurisdiction over the pro d u c-tion side of the Gazette.

The editor of that article made aneditorial decision, which Mr. Baro u hdisagreed with, to cut references to aGoogle search for instances of bottledwater recalls. However, he had notactually done this research; in his arti-cle he was asking the reader to do itinstead of reporting the facts himself.This meant he was presenting some-thing as a fact without attribution orsubstantiation, and that was what theeditor cut.

U n f o rtunately the editor was upagainst a deadline and did not havethe time to contact him and discussthis change. The Gazette is like therest of the Coop—we strive for pro f e s-sional standards within an editorialp rocess based on workslots and a verytight production schedule. Our policyis that editors strive to consult withwriters if time permits, but make edi-torial decisions if there is no time toreach the writer. That was what hap-pened in this case. Mr. Barouh didwrite his letter, so the corrections tohis article are part of the public re c o rd .

Stephanie GoldenErik Lewis

09-04-23 p01-16.qxd 4/23/09 12:46 PM

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By Carrie Laben, for theEnvironmental Committee

Archeology and pale-ontology are notalways glamorous

fields. There’s very little Indi-ana Jones, for instance, toexcavating middens—ancient heaps of trash leftbehind by ancient peoples inancient holes (or by ancientanimals, such as packrats, inancient holes). Yet, despitethe fact that it’s basicallytime-lapse dumpster-diving,you can find a lot of neat stuffin middens. Stone tools,metal artifacts and shards ofpottery. Oyster shells and thepreserved bones of, say, aGreat Auk. And bits of plants.

Bits of plants? Yes.Because one of the manyinteresting facts that mid-dens demonstrate is thatbiodegradation, although itseems like a powerful andimmutable law of nature, issurprisingly easy to thwart.Lack of oxygen and sunlight,the wrong temperature, orthe absence of suitablemicrobes can slow it to acrawl. Thus prehistoric pack-rats, who had never evenheard of a time capsule or apaleontologist and probablywouldn’t care if you toldthem about either, were ableto preserve grains of pollen,leaves and stems in suchconditions that they eventu-ally fossilized rather thanbreaking down into the soil.They can be identified to thespecies level today.

Modern landfills havecome a long way from the oldprinciple of digging a holeand tipping the waste in. For

perfectly good reasons likekeeping toxic sludge out ofthe surrounding air, water,and soil, today’s landfills aresealed up far tighter than anypackrat could ever dream of.In addition, they are com-pacted using heavy machin-ery, which results in stilldarker, drier, more anaerobicconditions on the inside.

The results are startling:University of Arizonaresearchers excavated land-fills in three states, and dis-covered well-preserved25-year-old hot dogs, half-eaten steaks and evengrapes, as well as 40-year-oldnewspapers that could stillbe read; they estimated thatfood refuse in the landfillsthey excavated decomposedby only about 50% everytwenty years. Meanwhile,that 50% that does decom-pose doesn’t just disappearinnocuously; it producesquantities of methane, whichhas been implicated in globalwarming, and liquids appe-tizingly known as leachate.Leachate can be contaminat-ed with almost anything thatthe indiscriminant minglingof decades of householdwastes might bring to theparty—heavy metals, PCBs,dioxins and more.

While technologies toenhance biodegradabilityand capture methane in land-fills have been developed,relatively few of them havecome online; not only is costa factor, but the best solu-tions require strict sortingprotocols applied from thecurb to the end of the line, inorder to keep biodegradable

matter sequestered fromhousehold electronics, plas-tics, and the like.

This is important to keepin mind when evaluating ouroverall garbage habits—many of us, present authorincluded, are occasionallyprey to the sloppy thinkingthat assumes that a pesti-cide-free apple core some-how doesn’t count as trash,even as food scraps accountfor an estimated 12% of theoverall U.S. waste stream (apercentage that is even high-er in urban areas like Brook-lyn where sink disposals, letalone feeding your scraps tothe chickens, are uncommonoptions.)

It is even more importantto remember, though, ascompanies, eager to cash inon growing green awareness,try to lure customers by cre-ating biodegradable substi-tutes for disposable plastic

goods. Sporks and shoppingbags made of vegetablestarch instead of petroleumencourage a carefree attitudetoward disposability; the cityof San Francisco, when itmade its much-lauded moveto ban the free distribution ofplastic bags in large marketsand pharmacies, made anexception for the biodegrad-able sort (as well as paperbags, which of course alsostick around long past theirwelcome if they make theirway to the landfill.) Problem-atically, many of these itemsare made from cornstarch—and as the ethanol controver-sy has shown, at present thatmeans petroleum-intensivemonocultural agriculture andheavy pesticide use.

There are certainly circum-stances in which the bio-degradable plastics can beuseful. They can be disposedof in a well-maintained com-post heap, if they are notused so often that they throwoff the nitrogen-carbon bal-ance; in the unfortunateevent that they should end upin the ocean, they will breakdown quickly enough not tocontribute to the growingPlastic Sargasso that threat-ens sea birds, cetaceans, fish

and turtles. But in a landfill,they are just another lump ofwaste that must be hauled,dumped, compacted, cov-ered, and ultimately isolatedfrom the rest of the world formore than a century to come.Therefore, using biodegrad-able plastic goods in an envi-ronmentally responsible wayrequires, at the end of theday, more rather than lessknowledge of where yourtrash will end up. As always,the key to being really greenis not buying a magic bulletproduct, but having a clearknowledge of your place inthe waste chain and a deter-mination to reduce first –then reuse, recycle, andbiodegrade. ■

E N V I R O N M E N T A LC O M M I T T E E R E P O R T

The Curse of the Mummy’s TombLandfills and Biodegradation

COMMUNITY CALENDAR

Community calendar listings are free. Please submit your listings in 50 words or less bymail, the mailslot in the entry vestibule, or [email protected]. Submissiondeadlines are the same as for classified ads. Please refer to the Coop Calendar in the centerof this issue. An asterick (*) denotes a Coop member.

FRI, MAY 1

P.S.10 ROCKS! Instead of cryingabout impending budget cutsP.S.10 has decided to sing aboutit by hosting a benefit concert.This performance, geared towardgrown-ups, will be fun for allages. 7 p.m. at P.S.10, 511 7thAve. Advanced Tix: $10 adults $8children ($12 at the door).

SAT, MAY 2

BRING YOUR BIKE for a checkup by the Times Up! Bike Coopmaster mechanics. We'll provideyou with a diagnostic and whatneeds to be done; advice & newNYC Bike Maps, with bike shopswe recommend. Find out aboutTimes Up! and day and eveningbike rides. Where: in front of theCoop, by the Mural. 3-5 p.m.This is a FREE event in celebra-tion of Bike Month.

PEOPLES’ VOICE CAFE: Bev Grant& Dissident Daughters; FrictionFarm; Edgey & Delila. At the Com-munity Church of New York Uni-tarian Universalist, 40 E 35th St.(Madison & Park); wheelchair-accessible. Info: 212-787-3903 orwww.peoplesvoicecafe.org. Sug-gested donation: $15 general/$10members/more if you choose, less

if you can’t/no one turned away.

SUN, MAY 3

CHAMBER PLAYERS CONCERTat the Dweck Center for Contem-porary Culture at the BrooklynPublic Library at Grand ArmyPlaza: Mozart: Trio in E Major,K.542; Schubert: Violin Sonata inA Major, D.574; Mendelssohn:Trio No. 2 in C Minor, Op. 66.Admission is free. 4 p.m.

TUE, MAY 5

JOHANNA REISS, author of themuch loved “The Upstairs Room,”discusses her new book—thisone for adults–”A Hidden Life” atBarnes & Noble in Park Slope(267 7th Ave.). 7:30 p.m.

WED, MAY 6

FOLK OPEN SING: Come singwith us. Bring voice, instru-ments, friends. Children wel-come. Cohosted by the FolkMusic Society of N.Y., the Ethi-cal Culture Society, & the GoodCoffeehouse. At the Ethical Cul-ture Society, 53 Prospect Park W.7:30-10:00 p.m. Info: 718-636-6341 or www.folkmusicny.org.

AUTHOR NINA PLANCK sharesinsights from her new book“Real Food for Mother andBaby.” Come learn about thebest foods for fertility, pregnan-cy & baby’s first foods. 6:30-8:30p.m, Community Church of NY,40 E 35th St., Manhattan. $15-20. Ticket info: http:www.brown-papertickets.com/event/60997.

SAT, MAY 9

WORLD FAIR TRADE DAY: Comelearn more about the powerful &positive impact fair trade is hav-ing across the world. The cele-bration includes fair-tradegiveaways, a fairly traded goodsmarket, films, children’s activi-ties & more. 11 a.m.–5 p.m. atthe Action Center, 6 River Ter-race, Battery Park City. Info:www.actioncenter.org/visit_us orwww.fairtradenyc.org.

PEOPLES’ VOICE CAFE: 2ndAnnual Tribute to the Songs &Career of Dave Van Ronk. At theCommunity Church of New YorkUnitarian Universalist, 40 E 35thSt. (Madison & Park); wheel-chair-accessible. Info: 212-787-3903 or www.peoplesvoicecafe.org. Suggested donation: $15general/$10 members/more ifyou choose, less if you can’t/noone turned away.

If you have any questionsor comments about thisarticle, email the Environ-mental Committee [email protected] let us know if you’dlike to be on our Friends ofthe Committee list and getvery infrequent (really!)updates about new greenproducts the Coop is carry-ing or issues on which thecommittee is working.

Puzzle Answers

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


BED & BREAKFAST

SOUTH SLOPE GREEN - new bed &breakfast. Full breakfast, organic,most diets accommodated. 2-roomsuite, private bath, families of 1-5.Reasonable rates, Coop members10% discount. TV, Internet, mini fridgeand microwave. Call Linda Wheeler at347-721-6575 or email [email protected].

HOUSE ON 3rd St. B&B, beautifulparlor floor thru apt., double livingroom, bath, deck overlooking gar-den, wi-fi. Sleeps 4-5 in privacy andcomfort. Perfect for families. CallJane White at 718-788-7171 or visit us on the web athouseon3st.com.

CLASSES/GROUPS

LEARN TO DRAW AND PAINT!Improve your skills. Affordable artclass that gives you confidence byteaching you the basics. Follow inthe footsteps of the great mastersin a nurturing, friendly class. All levels welcome from beginnersto advanced. Park Slope ArtSchool 718-499-0154. [email protected].

COMMERCIALSPACE

PROFESSIONAL OFFICES AVAIL-ABLE. Ideal for a colon therapist,psychotherapist, medical doctor,shiatsu, reiki, speech therapist,etc. Be part of a Holistic Center inthe beautiful SOHO section ofManhattan. The doctor will intro-duce all patients to you. For fur-ther information, please call212-505-5055.

EMPLOYMENT

PART-TIME WORK: Politically andenvironmentally concious peoplewanted for community outreach.You may be able to work in yourown Brooklyn neighborhood. $12to $15 per hour. Full-time possiblein future. Please call 718-638-3533.

MERCHANDISENONCOMMERCIAL

2 (TWO) air conditioners free to anon-profit. One is approx. 13,000BTU and is unique that it isdesigned to fit a window withbars. One is approx. 10,000 BTUdesigned to fit a narrow window.Best offer if from an individual.Call Dr. Gerald Wintrob at718-789-2020.

METROCARD MONTHLY PASSES.Let’s trade! 2 passes good untilNovember. Will trade for similarvalue: classes, tickets for shows orgames, certificates, etc. NO CASHACCEPTED. Barter only. Act nowas MTA will hit pockets again. CallEduardo at 347-244-0106.

100% NATURAL ORGANIC latexking-size mattress for sale. In mintcondition, made by Sleeptek, cov-ered with organic wool & organiccotton. Comes with 2 heavy-dutybags for transporting. We paid

$2,253 but are selling it for only$1,240. An amazing price. CallAlan & Laura: 718-499-2789.

USED CRIB - good condition. Mat-tress needs cover. Have all parts.No charge. Pickup only - 7th Ave.10th St. Call Peter: 718-369-3980.

SERVICES

EXPRESS MOVES. One flat pricefor the entire move! No deceptivehourly estimates! Careful, experi-enced mover. Everything quiltpadded. No extra charge forwardrobes and packing tape. Spe-cialist in walkups. Thousands ofsatisfied customers. Great Coopreferences. 718-670-7071.

ATTORNEY—Experienced person-al injury trial lawyer representinginjured bicyclists and other acci-dent victims. Limited caseload toensure maximum compensation.Member of NYSTLA and ATLA. Norecovery, no fee. Free consult.Manhattan office. Park Slope resi-dent. Long time PSFC member.Adam D. White. 212-577-9710.

ATTORNEY—Personal InjuryEmphasis—30 years experience inall aspects of injury law. Individualattention provided for entire case.Free phone or office consultation.Prompt, courteous communica-tions. 20-year Park Slope FoodCoop member; Park Slope resi-dent; downtown Brooklyn office.Tom Guccione, 718-596-4184, alsoat www.tguccionelaw.com.

MADISON AVENUE Hair Stylist isright around the corner from theFood Coop—so if you would like areally good haircut at a decentprice, please call Maggie at718-783-2154. I charge $60.00.

HAIRCUTS HAIRCUTS HAIRCUTS.Adults, Kids in the convenience ofyour home or mine. Also Color,Perms, Treatments. Adults,$35.00, Kids $15.00. Call Leonora,718-857-2215.

Beautiful. Comfortable. Practical.Olive design for your home. Let mehelp you make smart, sensible andsavvy choices to fit your budget. I’llshow you how to blend what youhave with the new items you needto get the home that you want.Paint colors, furniture, windows,lighting and more. 347-495-5188.www.olivedesignNY.com.

NO JOB TOO SMALL! Carpentry,tile installation and repair, paint-ing, plastering, doors hung andrepaired, shelves installed, bathregrouts, general handywork.Serving Park Slope area for 19years. Free estimates. Call Rocco:718-788-6317.

TURN YOUR YARD INTO A VICTO-RY GARDEN! Full-service installa-tion plus maintenance andteaching by a Master Composterwith a Certificate in PermacultureDesign. Organic methods andmaterials only. 7+ years onfarms/in gardens. Free site visitand estimate. Call Helen at510-326-8503 or email [email protected].

SERVICES-HEALTH

HOLISTIC DENTISTRY in Brooklyn(Midwood) & Manhattan (Soho).Dr. Stephen Goldberg providescomprehensive, family dental careusing non-mercury fillings,crowns, dentures, thorough clean-ings, minimal X-rays and non-sur-gical gum treatments. For a freeinitial exam and insurance infor-mation, call 212-505-5055.

HOLISTIC OPTOMETRY: Most eyedoctors treat patients symptomati-cally by prescribing ever-increasingprescriptions. We try to find thesource of your vision problem.Some of the symptoms that can betreated include headaches, eyefatigue, computer discomfort,learning disabilities. ConvenientPark Slope location. Dr. Jerry Win-trob, 718-789-2020. holisticeye-care.com.

HOLISTIC DOCTOR in Naturopathystimulates body’s natural ability toheal chronic conditions, allergy,skin, muscle, cancer support withhomeopathy, physical & chelationtherapies, bioenergetic acupunc-ture, lab tests, hair analysis &more. Research Director. 20 yearsexp. As Featured in Allure Maga-zine. Dr. Gilman 212-505-1010.

HYPNOSIS SPELLS RELIEF: Doyou have problems with selfesteem & confidence? Do you suf-fer from stress or pain? Are youoverweight or a compulsive smok-er? Hypnosis can help with all ofthis and more. I am a certified hyp-notherapist, practice in Park Slope& have flexible hours. Call me, Dr.Celene Krauss 718-857-1262.

YOU DESERVE TO FEEL BETTER.Licensed psychotherapist hasweekday evening openings. ParkSlope/Prospect Heights area.Adult individuals and couples.Call Maje Waldo LCSUR CASAC718-683-4909.

VACATIONS

BUNGALOWS FOR RENT incharming cooperative summercommunity. Beautiful woodedgrounds. Olympic pool, tennis,basketball, swim & boat in lake.Near Bethel Woods PerformingArts Center. Great family vacation.Reasonable prices. Contact Mar-lene Star, [email protected],914-777-3088.

BERKSHIRES 4-Bedroom Houseon beautiful clean lake. Near cul-tural attractions. Large screened-in porch. Deck and dock. Rowboat,canoe and kayak. Well-equippedkitchen. $975 per week. Call Marcat 917-848-3469.

3-SEASON VACATION COTTAGESfor sale in our friendly, woodednorthern Westchester community.Pool, tennis, biking, hiking; nearHudson River and Metro North (5-minute cab ride from train).$79,000-$99,000; annual mainte-nance approx. $3,200. Cash salesonly. No dogs. 212-242-0806 [email protected].

CLASSIFIEDS

WHAT’S FOR FREE

FREE INITIAL ORAL EXAMINA-TION in a Holistic Family Dentaloffice for all Coop members.Using a nutritional approach, Dr.Goldberg practices preventivedentistry, with non-mercury fill-ings, thorough cleanings andnon-surgical gum treatments. Forinsurance information and anappointment, please call212-505-5055.


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THANK YOU!

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

Clare AmoryNancy BeilesJoseph BonacciDawn BrighidRebecca BrownJenni BryantJohanna ChambersBeth DuerrDaniel FennessyNoah GarabedianLesley GarrisonOri GoladNoah GoldsteinTimothy HannaKelly HarrisD. Tyler HuffIlushaKate JassinJillian JohnsonRussel Kaplan

Solomon KleinmanAli LecubeKatie LegareMargie LempertAdem McDanielMegan McFarlandPetra MullerTaku NoguchiMiriam PerezDavide PiviTamra PlotnickRachelMichael RaffertyNancy RomerJulia SchreinerFabiola G. Bergi

SimpsonSusanEmily TaffNaomi Tessler

The HernandezesThe RosenblumsJoel TompkinsKimberly TraftonDavida TretoutFrank TroyOlivia ValentineLawrence WhitesideBenjamin WhitneyJocelyn Marie Yant

WELCOME!

A warm welcome to these new Coop members who havejoined us in the last two weeks. We’re glad you’ve decided

to be a part of our community.

Hannah AbbottMatthew AbbottLeslie AdatoKathryn AnsellShermaine BarlaanMarisa BaumgartnerKatie BenderRyanne BennettSean BlakelyNatasha BlankErica BlitzSinah BlohbergerAntonio BonillaScarlett BoultingJoelle ByrerCathleen CaronDeniz CebenoyanSonya CheuseWin ChiaJohn CiambrielloJoanne ColanMarie (Becroft)

CrawfordKimberley DavisAnna DenglerClaire DickinsonMarissa DobbinsRichard DobrotinicBen DonaldsonMischa EdwardsCecilia FigueroaChristian ForeroNaima Fowler-TimirKwesi FraserJeremy GaugerGregory GilbertSophia GilbertCharlotte GlynnDevorah GreenspanBarbara GrossmanSadie Grossman

Jenny GrozaAdele GrundiesDebbie HaberCasey HargreavesSarah HartKelly HavilandMarissa HillerChris HousemateElizabeth InsaurraldeAlbert Iturregui-EliasHeather IvinsBrad JacobsonDennis JamesKamara JamesShoka JavadiangilaniAlexandra JosephKaren JosephRaghava Kalyanara-

manKim KellyLisa KellySant Mukh KhalsaGary KraneAmy LamontGretchen LernihanElla LevittLuca LoguercioAaron LouisEric LynchJulia Malta-WeingardYudelka MarinAmy MarshSharon McGauleyChava MeedDaniel MillerVanessa MilneChelsea MyersCindy OrmondroydSusan ParkhillReshma PattniWilfredo Perez Genao

Jose A. PerezNicholas PetrizzoCarrie PhillipsSaurabh PrasadNadiva RamdassDavid RedekopT. Woody RichmanJohanna RipponHeather RitchieArianna RogersDmitri RussellLaurie SagalynJennifer SchonbornAlan SchwartzwaldBrittany

SchwartzwaldMelissa SetubalMushkie SilberbergVivian SiuAdam SklarenNicholas SovieckeNetra SrikanthAdam SteinAlex SullivanMutsuko SullivanEllen SussmanAshley TaylorFiore TedescoRikard TreiberShannon TwomeyEdith VillavicencioEmily WangSharon WebbRobert WoertendykeFred WrightAmy Wyatt



cleaning products. This job is perfect formembers who like to clean and will be con-scientious about doing a thorough job.

Shopping Floor Set-up andCleaningMonday or Wednesday, 6:00 to 8:00 a.m.Are you an early riser with a love of cleaningand organizing? Work under the supervisionof a staff person to set up and clean theshopping floor checkout stations. Must liketo clean, be meticulous, detail oriented andable to work independently. Great opportuni-ty for someone who wants to work when theCoop is not crowded. Please contact CynthiaPennycooke at [email protected] or through the Membership Officeat 718-622-0560.

Plastic Recycling Drivers Monday or Wednesday, Flexible timeThe Plastics Recycling Squads are lookingfor drivers to transport plastic recyclingcollected at the Coop to the recycling plantin Brooklyn. Drivers are needed for shiftson Monday, Wednesday or Friday. The timefor pick-up and drop-off of recycling is flex-ible. Drivers must have a large capacity vanor truck for the volume of recycling collect-ed. You need to be able to lift and workindependently. Reliability a must as youare the only person coming to do this jobon your day. Member will be reimbursedfor mileage according to IRS reimburse-ment rates. If interested please contactOffice Coordinator Cynthia Pennycooke [email protected] or drop bythe Membership Office to speak to her.

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 9

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volume dd, number 9 april 23, 2009 just say cheese! - park slope food … · next general meeting...

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