The Willimantic Food Co-op

To Sell or Not to Sell Meat?

pgodfrey — Wed, 03 Mar 2010 22:59:18 +0000

Hi All – as some of you may know based on Alice’s article in the last Newsletter we on the Board are considering the idea of creating a meat buyers club that would work in the same way that the sale of local Thanksgiving turkeys is already done. It would mean that those members who do eat meat would be able to order ethically and locally raised meat that would come to the co-op frozen to be pick up. The reason we have decided to readdress this issue is that many members have written in the member book that they would like the option of buying meat in ways that does not support the inhumane, unethical and environmentally destructive the practices of factory farm system. Alice has reported that she has already received quite a few responses, most of them positive, from members who are interested in the option. We have over 5000 members and given the population trends most are no doubt meat eaters. As a Board member I think we need to support all of our member’s food choices and to do so while up holding our co-operative principles- as in our commitment to local, sustainable and ethical food production. I am including below a few links of interest. One is for a list of all the chemicals in factory farm meat that shows all the problems with super market meat. The other link is for a book that I have recently come across that I think raises some interesting issues in the on-going debate as to whether or not to eat (sell) meat or not in relation to all the complex issues involved..

We are interested in your views as members so please post here and let us know your thoughts or you can also call Alice directly. We are hoping to post a few times a month on topics of interest to create a lively blog spot, so check back and social network with us!

Thanks for your thoughts…

Phoebe Godfrey (board president)

FSIS DIRECTIVE -SAFE AND SUITABLE INGREDIENTS USED IN THE PRODUCTION OF MEAT AND POULTRY PRODUCTS

Book: Vegetarian Myth Food Justice Sustainability

Co-op tour about Cleansing Foods

davel — Sat, 27 Feb 2010 20:45:56 +0000

Co-op tour on March 16th, Tuesday at 6:30pm to 7:30pm
Spring Cleaning/ foods that promote liver function with John Furlong, ND.

Hope to see you there.

Our Yearly Events

davel — Wed, 24 Feb 2010 00:40:05 +0000

These events are held every year. The “calendar” below is a general guideline. Dates change from year to year. Check this website for dates, times and information about upcoming events.

January

Thursdays – Food Tasting 4pm to 6pm

February

Thursdays – Food Tasting 4pm to 6pm

Co-op Birthday Party

March

Thursdays – Food Tasting 4pm to 6pm

April

Thursdays – Food Tasting 4pm to 6pm

Earth Day Celebration at Eastern and Mansfield

May

1st, 2nd and 4th Thursdays – Food Tasting 4pm to 6pm

3rd Thursday – Downtown St. Festival 6pm to 8pm

June

1st, 2nd and 4th Thursdays – Food Tasting 4pm to 6pm

3rd Thursday – Downtown St. Festival 6pm to 8pm

Co-op Annual meeting

Herb Fest

July

1st, 2nd and 4th Thursdays – Food Tasting 4pm to 6pm

3rd Thursday – Downtown St. Festival 6pm to 8pm

August

1st, 2nd and 4th Thursdays – Food Tasting 4pm to 6pm

3rd Thursday – Downtown St. Festival 6pm to 8pm

September

1st, 2nd and 4th Thursdays – Food Tasting 4pm to 6pm

3rd Thursday – Downtown St. Festival 6pm to 8pm

Taste of Organic, Sunday, usually mid September

October

Thursdays – Food Tasting 4pm to 6pm

Downtown Country Fair, Sunday, 11am to 5pm, usually late September, early October

Eastern Health Expo, 10am to 3pm

November

Thursdays – Food Tasting 4pm to 6pm

December

Thursdays – Food Tasting 4pm to 6pm

Portuguese Kale Soup

davel — Sun, 21 Feb 2010 22:06:08 +0000

- from Becky Lehman, Thursday Food Tasting

1. Saute in c. 2T olive oil: 1c chopped onion, 2t chopped garlic and 1/2c chopped carrots.

2. Add 2 lb. (or 1 large can) tomatoes, chopped; simmer c. 15 minutes.

3. Add 2 qt. broth, 1 lb. chopped potatoes and c. 1/2t red pepper flakes, and simmer another 15 minutes.

4. About 15 minutes before serving add c. ½ lb. chopped or ripped kale, and 1 can of drained and rinsed kidney beans.

So, What’s in the Store?

admin — Fri, 22 Jan 2010 18:33:26 +0000

We carry a full line of grocery items, produce, cheese, juices, grains, spices, vitamins, dairy products, homeopathic remedies, and paper goods. See pictures of the store or learn about our local products >>

A Little Compost:

If you are a member, you can get our newsletter, The Compost, emailed to you!
Would you like to advertise in The Compost? Contact Shandra to find out how.
More Compost >>

“Everyone Welcome” Means You, Too!

Our store is open to members and non-members alike. We accept Credit and Debit Cards. Learn more about Membership here >>

It’s the Co-op’s 30th Birthday Party!

admin — Tue, 19 Jan 2010 18:36:17 +0000

Celebrate The Food Co-op’s 30th Birthday

Saturday February 13th, 11 am– 5 pm

10% off everything in the store

30 Birthday Cakes, Live Music, Food Tastings, and More!

Two New Cheeses to Try

admin — Mon, 18 Jan 2010 16:26:17 +0000

We have two relatively new cheeses from local suppliers. Ladies of Lavita’s Queso cheese, is a soft cheese from Lebanon, CT. Also, Meadow Stone Farm has several varieties of a hard cheese for you try. These are both cow’s milk cheese.

Syrian Lentil Soup

admin — Mon, 18 Jan 2010 03:13:00 +0000

(Williams-Sonoma, serves 4)- Becky Lehman, Thursday Food Tasting

2T extra virgin olive oil
1 large onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
2t ground cumin
pinch of cinnamon
½ lb. red or brown lentils: check for rocks and rinse
5c hot vegetable broth, chicken broth, or water
1 lb. Swiss chard: remove stems (reserve for another use) and chop leaves coarsely
2T fresh lemon juice
salt & freshly ground black pepper

Heat olive oil in a large, heavy saucepan. Add onion, carrot, & celery and sauté over medium heat until tender and slightly golden. Stir in cumin & cinnamon and continue sautéing for about 1 min. Add lentils & broth and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 20 min. Add chard and simmer until tender. Add lemon juice, salt, & pepper and serve.

Swedish Thursday Pea Soup

admin — Mon, 18 Jan 2010 03:10:32 +0000

from Becky Lehman, Thursday Food Tasting

Adapted from Sunset International Vegetarian Cookbook (1983)

1 pound (c. 2 1/3C) yellow or green split peas
2T butter or margarine
2 medium-size onions, finely chopped
2 large carrots, finely chopped
1 large celery stalk, finely chopped
1 small rutabaga, peeled and diced and/or 2 medium potatoes, diced
1/2t each cumin seeds and marjoram leaves
1/4t white pepper
8-10C water
3T cider vinegar
2t salt (or to taste)

1. Rinse peas and sort through, discarding any foreign material. Drain well and set aside.

2. Melt butter in a 4 to 5-quart kettle over medium heat; add onions, carrots, celery, rutabaga and/or potato, cumin, marjoram and pepper. Cook, stirring often until ions are soft but not browned.

3. Add peas and water and bring to a boil over high heat. Cover, reduce heat, and simmer, stirring occasionally to prevent sticking, until peas lose their shape (1-2 hrs.).

4. Stir in vinegar; add salt to taste. Makes 10-12 cups. This usually needs thinning after refrigeration.

December’s Local Artist Showcase at the Co-op

admin — Wed, 02 Dec 2009 01:50:00 +0000

See local artwork at the Co-op

In our cafe gallery, by the registers, enjoy a snack, drink and good company in the presence of local artwork.

The artist for the month of December is Peter J. Crowley. He’s a local photographer and his book, All the Usual Subjects, is also for sale at the co-op. You can visit his website at www.peterjcrowley.com.