september 2015 greenleaf

The Newsletter of GreenStar Cooperative Market

Sept. 2015 Vol. 31, No. 9

701 W. Buffalo St., Ithaca, NY • 607.273.9392 • Open daily 7 am to 11 pm215 N. Cayuga St., Ithaca, NY • 607.273.8210 • Open Monday-Saturday 8 am to 9 pm, Sunday 9 am to 8 pm

Black Diamond Farm Continued on p. 13

North Office Notes: Food Shock or Local Food System?2

Health Matters: After Cancer Treatment11

Council News: Council Meeting Notes3

Collegetown Update: We're Building!

By Jennifer Wholey

Jackie and Ian Merwin didn’t intend to start a com-mercial orchard when they moved from California to Trumansburg in 1985. On the west coast, the

Merwins had always grown fruit in their backyard, and they continued to do so on their one-acre plot in the village when Ian began his graduate degree in pomol-ogy. Ian went on to become a horticulture professor at Cornell University, and the Merwins purchased addi-tional land for recreational use.

"We’d come here and have cookouts, and campouts, and hike, but very soon thereafter, Ian started plant-ing a couple of trees. A little bit was okay … but then I said, ‘What are you going to do with all of these?’” confessed Jackie.

Ian planted the first trees of what would become Black Diamond Farm in 1993. By 1998, the unintentional orchard was producing enough apples for the Merwins to sell at the Ithaca Farmers Market, along with pears, peaches, cherries, blueberries, grapes, and apricots.

The farm now has two main orchards, bisected by the old Black Diamond Express railroad tracks and a pond, which irrigates the lower orchard. (A nascent third or-chard grows closer to the Merwins’ house, built on the farm in 2012, near their storage and cider press.) They grow more than 135 varieties of apples, the majority of which are heirloom apple varieties, Ian’s specialty in research and in practice.

“Nothing can compare to the flavors of heirloom apples,” said Alexis Self, GreenStar Marketing Depart-ment Assistant, who also works for Black Diamond Farm and the Finger Lakes Cider House. “These apples have distinctive characteristics and complex flavors, and they’re not being cultivated on a wide scale.”

Many of the “dessert,” or fresh-eating, apple varieties grown in the United States are bred for keeping quali-ties that will hold up to cold storage and long-distance shipping. This isn’t the case with heirloom varieties, which include Old World apples and apples that have been grown in the U.S. since before refrigerated box-cars. Both Old and New World dessert heirlooms have a rich history and taste profile, with distinctive flavors.

New York state has the second biggest apple industry in the U.S., behind Washington State, but New York is better for growing unusual varieties, said Ian. Apples can be very adaptable climate-wise, but heirloom variet-

Collegetown Update Continued on p. 12

Phot

o: A

lexi

s Se

lf

Black Diamond Farm: Preserving

Apple Heritage

Peanut Butter & Jelly Granola Bars Recipe p. 8

Jackie and Ian Merwin of Black Diamond Farm, standing among Sansa apple trees, an early-ripening dessert variety.

By Brandon Kane, General Manager

As I draft this update, GreenStar is only a short time away from closing on the loans that will fund our third cooperative market in Ithaca, slated to open

in the late summer of 2016. The funding for this proj-ect offers a terrific example of the cooperative model of business at work. Our primary funder is the Coop-erative Fund of New England, while secondary funding will come from the National Cooperative Bank. These two organizations have been collaborating with us to reach this point for over two years now.

While this additional store location at 307 College Avenue was approved by GreenStar’s membership sever-al years ago, it has been quite a saga to reach our current

2GreenLeaf Sept. 2015

West-End Store701 W. Buffalo St., Ithaca, NY 14850

607.273.9392•

DeWitt Mall Store215 N. Cayuga St., Ithaca, NY 14850

607.273.8210www.greenstar.coop

GreenStar CounCil:Eric Banford (Membership)

607.277.0183Susan Beckley (Governance, Expansion)

607.277-6850Ellen Brown (Finance)

704.525.0062Krys Cail, Treasurer

(Finance - Chair, Executive Planning)607.342-5679

Liz Coakley (Governance)607.351.7644

Dan Hoffman (Governance - Chair, Ombuds Advisory - Chair

Bylaws Review, Exec. Planning)607.273.1323

Stefan Jirka (Personnel)434.996.4320

Kristen Kaplan (Membership, Expansion, Bylaws Review)

607.279.4243Patrice Lockert Anthony, Secretary

(Personnel - Chair, Bylaws Review, Executive Planning)

607.342.3214Trisica Munroe (Membership)

914.316.4364Chris Negronida, Vice President (Membership

- Chair, Exec. Planning)608.886.0461

Jan Rhodes Norman (Expansion, Governance)607.592.4424

Jessica Rossi (Finance, Personnel)[email protected]

12th Moon, President (Membership, Expansion - Chair, Exec. Planning - Chair,

Bylaws Review - Chair, Personnel)607.342.7878

GreenStar Council meets every month. See “Council at a Glance” on page 3 for details.

Email individual Council Members at www.greenstar.coop/contact/click-to-contact-council.html or Council

as a whole at [email protected].

GreenStar ManaGeMent teaM:General Manager: Brandon Kane

Membership Manager: Alexis AlexanderDeWitt Store Manager: Lauree Myler

Customer Service Manager: Diane Hamilton Human Resources Manager: Michael Hoysic

Finance Manager: Erik AmosOperations Manager: Sara Paulison

Marketing Manager: Joe RomanoInformation Services Manager: Jeremy Stutzman

Greenleaf editor: Kristie Snyder

ContributinG WriterS: Alexis Alexander, Deborah Allison, Brandon Kane,

Joe Romano, 12th Moon, Jennifer Wholey

ContributinG PhotoGraPherS: Mariah Rose Dahl, Alexis Self

GraPhiC deSiGn: Scott Lawhead

Deadline for letters to the editor is the 15th of every month. Letters are limited to 250 words in length.

GreenLeaf ’s editorial email is: [email protected]

GreenLeaf is printed on 100% recycled paper with soy-based ink.

Advertisements appearing in GreenLeaf do not constitute an endorsement from GreenStar Cooperative Market, its Council,

staff, or membership. Opinions expressed in articles and advertisements appearing in GreenLeaf do not constitute an endorsement from or represent the viewpoint of GreenStar

Cooperative Market, its Council, staff, or membership. Health-related articles are meant only to provide information and are not

intended to diagnose illness or prescribe treatment. Please use caution when taking any medicines and consult with a professional.

Not responsible for typographical errors.

Phot

o: M

aria

h Ro

se D

ahl

Global Food Shock or Local Food System?

GreenStar Co-op is committed to being an inclusive organization free from discrimination. We seek out and welcome people from diverse communities to participate in a community-

owned cooperative business structure.

North Office Notes Continued on p. 12

Climate is what we expect, weather is what

we get.— Mark Twain

By Joe Romano, Marketing Manager

As we enjoy the har-vest season here at GreenStar, and as

the abundance of local products come in, every-

one in our stores becomes a little more connected to the seasonal rhythms of nature that give us our food.

Just recently, we’ve seen many gorgeous varieties of local heirloom tomatoes make their way into our store, as well as local peaches from the Good Life Farm, melons from Plowbreak Farm, and, of course, we’re observing the annual countdown to the arrival of Thornbush Grapes. How long they last, how early or late they arrive, and the yields produced are all dependent upon sometimes-small fluctuations in weather.

We are lucky here in Ithaca; we have a wide range of local produce available to us. We take measures to extend our admittedly short growing seasons with hardy varieties, multiple plantings, hoop-houses, and good old-fashioned ingenuity. We even grow food indoors, so it’s no surprise to see our tally of local products swell to close to 4000! We have a luxurious bounty, even though we don’t depend on chemicals, pesticides, and genetically modified strains. We farm the old-fashioned way for the most part, in tune with the seasons, the crops, and the community. If there is too much or too little rain or heat or cold, it can have an impact, one we measure as a community and we can respond to as a community — canning part of a bumper crop, for example, for use in lean times.

Here in the Finger Lakes, your local co-op plays a central role in the local food system. But the food industry has become a global one, and is no longer rooted in local systems like ours.

Last month, we commented in this space on how many of the packaged foods we sell at the Co-op are sold at many other stores these days, a trend that’s positioned convenience over com-munity, where organics can be found not just at conventional supermarkets and big box stores, but even at drugstores and gas stations.

This has created a retail climate that has slowly made it harder not only for GreenStar, but for all co-ops across the country to do business.

The trouble is, the retail climate is not the only one that is changing for the worse, and we may need our co-ops more than ever as climate

change impacts what is becoming a one-size-fits-all global food system.

You may have heard the term “food shocks” in the news lately. If you haven’t, these are large, unexpected events or conditions that affect food supplies glob-ally. They are not new. In fact, wheat, maize, soy, and rice production have all been influenced by different scenarios for years. Food shocks are usually caused or exacerbated by weather events and trends, market re-actions, regulation, and political upheaval. We have seen the results of a food shock before.

In 1974-5, a situation known as the Global Food Crisis occurred in which those four cereal grains more than doubled in price and, in the case of rice, did so in only a few months. In 2007-8, a small weather-related food shock led to a rapid rise in food prices worldwide. Another food shock happened again in 2010-11, causing a global food crisis that contributed to political upheaval around the world, including the Arab Spring.

While these events affected food prices in the U.S. considerably, it wasn’t as bad for us here and in other wealthy nations, but that may not con-tinue to be the case.

This year a UK-based multi-agency program, Global Food Security, a taskforce that included U.S.-based academics, industry, and policy ex-perts, was commissioned to examine the resilience of the global food system to extreme weather.

They present evidence that “the global food sys-tem is vulnerable to production shocks caused by extreme weather, and that this risk is growing.”

They also point to another huge risk factor, the globalization of food production. A deliberate mar-ket takeover has made it so that only four of the largest nations produce food for the entire planet. These are the U.S., China, Brazil, and India. The U.S. is the top producer of corn, while China comes in second. China and India are the top producers of rice. China, India, and the U.S. rank second, third, and fourth, respectively, as producers of wheat, and the U.S. is the top producer of soybeans, with Chi-na and India ranking fourth and fifth.

These same countries also totally dominate the production of almost all vegetables, dairy, forest products, and, to a lesser extent, fruit and nut pro-duction. Brazil is the largest producer of sugar cane in the world, second in corn, and third in soybeans and dry beans.

In addition, the U.S., Brazil, China, Germany, and India are also the top five producers of meat in the world, controlling nearly two-thirds of total meat production in 2008, a percentage that has grown with the rapid consolidation of the world’s

North Office Notes

GreenLeaf 3 Sept. 2015Sept. 2015

By 12th Moon, Council President

Council held its monthly meeting on Tuesday, Aug. 11 in the Classrooms @ GreenStar, with eleven of fourteen Council Members, three

staff members, and one member-owner present. After introductions and Council Members’ state-ments of preparedness, we replaced an item on our agenda that was not yet ready with a proposal to move budgeted monies from one line to another in the store’s 2015 Capital Budget.

The first item on our agenda was the monthly General Manager’s (GM) report. GM Brandon Kane was absent, attending a GM conference in North Carolina organized by the National Cooperative Grocers, so in his place our Operations Manager, Sara Paulison, updated us and answered questions. She reported that ground had been broken at the Collegetown site of our third store, and that everything should be in order to open that location by late summer of 2016. She also reported that, by the end of August, we should be closing on a loan from the Cooperative Fund of New England to outfit the Collegetown store. We’re waiting to hear back from the National Cooperative Bank (NCB) regarding a loan request to refinance our property at 700 and 702 West Buffalo Street. The NCB loan and refinancing savings will make it possible for GreenStar to own a 130-kilowatt photovoltaic array in an off-site location in Tompkins County. A location has not been identified yet, but an array this size would provide about half of the electricity used at our 700 West Buffalo location, including the Central Kitchen.

The GM’s report informed us that GreenStar will operate a “Pop-Up Co-op” at the Magnaball Phish festival in Watkins Glen at the end of August, and, if all goes well, we’ll be looking to do the same at other venues in the future. Two new positions have been created and filled in the Central Kitchen/Bakery for a Catering Coordinator and Assistant, with the expectation that dedicated staff will help grow our catering business.

We next received two monitoring reports from the GM, B.9, “GM Succes-sion,” and B.14, “Legal Matters and Contracts.” Council found the GM to be in compliance with both policies except for two sub-policies in the B.9 report. Sara (Operations Manager) is the Designated GM Successor, and Lauree My-ler, DeWitt store manager, is the second Designated GM. The policy calls for Designated GMs to attend at least two Council meetings and to facilitate Area Supervisors meetings at least twice a year. Sara had not been at two Council meetings during the previous year and Lauree, who had only been appointed as second DGM in July, had not attended any Council meetings, and, though she has attended AS meetings regularly, she had not yet facilitated a meeting. Both will be meeting these requirements in the coming months.

Our Bylaws Review Committee (BRC) has been reviewing our bylaws for amendments and updates. The BRC brought six proposed changes to Council for authorization to put to a Membership vote in October of this year. Council approved the proposal and set Oct. 16 as the date of our Fall Membership Meeting, with an Oct. 1 Member Forum to discuss the bylaws changes, and another Member Forum on Oct. 8 as an Open Mic time to hear from our member-owners. We also selected tellers for the voting period and final counting of ballots.

After our mid-meeting break, we approved amended minutes of our July meeting and moved on to appoint Joshua Pezet as a new Member-at-Large on the BRC. Welcome Joshua, and thank you for your service to our co-op.

Interpretations of last October’s referendum authorizing changes to poli-

cies regarding the sale of red meat in our stores came from our Gover-nance Committee. This was the third month in a row that the committee brought interpretations to Council for approval. We approved this third version of the proposed interpretations, which had been pared down to restrict the interpreta-tions to red meat only, as well as to allow for more organic certifiers.

Next on our agenda, Council reviewed our own compliance with Policy C.7, “Council Committees.” We found ourselves out of com-pliance with three sub-policies: first, for not al-ways having notification of committee meetings circulated and posted at least five days in advance; second, because the Ex-pansion Committee has not been regularly meet-ing; and, lastly, because the Ombuds Advisory Committee has not been meeting. Council also found that the policy was in need of some revi-sion and referred it to the Governance Committee for review during the next six to eight months.

The replacement agenda item mentioned at the beginning of this article came next. Recently the warehouse forklift broke down and Brandon found it necessary to replace it, but the funds hadn’t been included in the stores’ 2015 budget. The new forklift cost $17,000, and the GM is required to seek Council approval to move more than $10,000 from one line to another in the budget. Acknowledging that a renovation, including a new mem-ber center in the West-End store, had already been put off until next year, Council approved moving the forklift monies to the contingencies line of the budget.

Lastly, we reviewed an Action Plan that had been approved last month by Council and sent to our Executive Planning Committee to designate who or which committee would be responsible to carry out the identified ac-tions. Officers and committees charged with these actions were tasked with planning and initiating the actions, and an ad-hoc committee was created to compile a handbook describing the different duties and responsibilities of Council Members that could be used to inform member-owners and pos-sible Council candidates.

Phot

o: M

aria

h Ro

se D

ahl

Council to Send Bylaws Changes to Membership Vote; Approves Meat Referendum Interpretations

Next Council MeetingTuesday, Sept. 86:30 - 9:30 pm

The Classrooms @ GreenStar702 W. Buffalo St., Ithaca

Members always welcome!

Tentative Agenda Items:• GM's Monitoring Reports B1, "Financial

2Q14" and B13, "Ombuds Program and GM"• Council 2016 Budget Presented

• Council Self-Monitoring Policy C8, "Governance Investment" and C9, "Ombuds

Program and Council"• Proposed Member Labor

Policy Amendments• Proposed Amendments to Policy C.8,

"Council Compensation"• Select Attendees to Nov. 14 Co-op Cafe

• Agenda is tentative and subject to change. To confirm items, see actual agenda posted at the stores six days before the meeting or

check www.greenstar.coop/council

Council News

Council Member Needed!

Would you like to serve on GreenStar’s Council?

There is currently one vacancy. Council Members earn a super-worker discount and are expected to attend monthly meetings and to serve on at least one committee.See the announcement on page 6 for

more details.

GreenStar’s Council is looking for interested and qualified members to fill at-large seats on its Finance, Personnel,

Membership, and Bylaws Review Committees. Members-at-large typically attend one meeting per month and earn

a member-labor discount. Applications are available at the West-End store or at www.greenstar.coop (click on

“Council,” then “Documents,” then “Other” files).

Contact Dan Hoffman at 607.273.1323 or email [email protected] for more information.

Committee Members Needed

GreenLeaf Sept. 20154

By Alexis Alexander, Membership Manager

In October, member-owners have the opportunity to vote on six bylaws changes being proposed by Council. GreenStar’s bylaws, the rules that gov-ern the internal management of the Co-op, were originally established when

GreenStar was incorporated. According to our bylaws, one of the essential rights of member-owners is the ability to vote on the creation and changes to the by-laws and mission statement.

Unfortunately, GreenStar, like many co-ops, suffers from very poor voter turnout relative to the number of member-owners. For instance, only 5 percent of member-owners voted in the Council elections last April. This month’s col-umn reviews why it's important for member-owners to vote and provides more specific information on the upcoming October vote.

Why should I vote?As a cooperative, we exist to meet the needs of our member-owners who,

through a democratic voting process, actively participate in decision making and in setting GreenStar policies. Counter to the world of corporations, where voting power fluctuates in accordance with money invested, every member-owner at GreenStar has one vote, so all votes are equal.

The more voting member-owners in the Co-op, the more effectively GreenStar can meet the needs of the majority. It's that simple. When only a small percentage of the membership votes, we never really know if the resul-tant policy or action truly meets the needs of the majority of member-owners or is in their best interest.

When is the voting period for the changes in bylaws and how do I vote?The voting period runs from October 1 through the close of business on

October 31. All member-owners in good standing who have a current mailing address on

file receive a member mailing that contains information about the vote and a ballot. If you prefer to receive your member mailing via email and have not already signed up to be on the “Required Mailings” email list, you can do so at either store. Please note that if you sign up for email after September 14, you may receive both a hard and soft copy of the mailing since the mailing list goes to the printer well in advance of the postal mailing.

Votes can be cast at the Member Centers of both stores, at the Annual Fall

Meeting scheduled for Friday, October 16 at the Space @ GreenStar, or by mail (follow the instructions in the member mailing; ballots must be received on or before October 31).

What changes are being proposed?A brief description of the proposed changes appears below: 1. Allow the use of a withdrawing member-owner’s equity to offset any out-

standing debt owed to the Co-op2. Require that all Council candidates/members satisfy the requirements as-

sociated with the Co-op’s operating licenses3. Add “discussion of possible litigation” and “contract negotiations” as rea-

sons for Council to go into closed executive sessions4. Revise the composition of Council’s Immediacies Committee to include all

standing committee chairs5. Correct three clerical errors made when the bylaws were amended in 20106. Remove gender-specific pronouns from the bylaws

How can I find out more about the proposed bylaws changes?In October, information on the proposed bylaws changes will be available at

the Member Centers of both stores, in the member mailing, and on the web-site. A Bylaws Change Information Session is scheduled for Thursday, October 1 from 6:30 to 8:30 pm in the Classrooms @ GreenStar. During this session, representatives from Council and the Bylaws Review Committee will be pres-ent to explain the proposed changes and answer any questions or concerns. The bylaws changes will also be presented during the Annual Fall Member Meeting on Friday, October 16, at the Space @ GreenStar, with plenty of time slated for questions and answers.

We hope to achieve record numbers of member-owners participating in this bylaws vote. Please exercise your right as a member-owner and vote in October!

GreenStar Community Blood Drive, September 23And don’t forget, our first-ever GreenStar-sponsored blood drive is scheduled

for Wednesday, Sept. 23 in the Space @ GreenStar from 10 am to 3 pm. If you would like to donate, you can make an appointment by either calling the Mem-bership Department at 607.273.2507, ext. 234 or emailing us at [email protected]. Alternatively, you can contact the American Red Cross directly at 1-800-RED CROSS, or visit their website at redcrossblood.org.

Member-Worker

of the Month

Upcoming Bylaws Change Vote in October

Heather DenglerWhere do you hail from?Ithaca!

How long have you been a member of GreenStar?

Since 2009.

What department do you work for? What’s most enjoyable about your shift?

Front End, bagging. Interacting with customers; Tetris-ing their groceries really well!

What do you do when you’re not at the Co-op? Care to share some of your favorite hobbies?

I am a student at Cornell, study-ing human development. I love creating things, and facilitating others to create. I host craft nights and am a member at the Ithaca Generator.

How did you become interested in working at the Co-op?

I have been shopping at the Co-op for years, and believe in the mission here. I wanted to be an ac-tive part of the Co-op and contrib-ute to community building.

What’s your favorite item that GreenStar carries in your department?

I love the Crooked Carrot kimchi.

Do you have any hopes and dreams for GreenStar’s future?

I would love to see the Co-op continue to make good-quality food accessible to those with low income.

What’s your favorite local spot to visit?

I love the Bubble Tea House up in Collegetown.

The Membership Corner

1. VOLUNTARY AND OPEN MEMBERSHIP

2. DEMOCRATIC MEMBER CONTROL

3. MEMBER ECONOMIC PARTICIPATION

4. AUTONOMY AND INDEPENDENCE

5. EDUCATION, TRAINING, AND INFORMATION

6. COOPERATION AMONG COOPERATIVES

7. CONCERN FOR THE COMMUNITY

All cooperatives adhere to the seven Cooperative Principles, established by the

International Cooperative Alliance:

THE

COOPERATIVE PRINCIPLES

GreenLeafSept. 2015 5 Sept. 2015

It's hard to believe, but it's getting to be the time of year when putting on a thick, wooly sweater and curling up with a warming dessert sounds nice again. Fortunately, we're already prepared for this shift in the seasons! Pear Ginger Crisp and Apple Crisp will be appearing on the shelves again — these tra-ditional favorites are made with local fruit whenever possible. Apple Spice Bundt Cakes with Chai Glaze will also be making

a return to the dessert case, and look for Maple Cupcakes, and Caramel Apple Cake as well — any of these would be a hit at your first autumn potluck! We're also excited to announce that the vegan donuts will be arriving more frequently in the stores — on Tuesdays, Thursdays, and Saturdays — and will be coming over first thing in the morning to accompany our other delicious breakfast selections. Grab one before they're gone!

Bakery News Comforting desserts are back — think apples, spices, and maple and caramel flavors. Read on for donut news!

You may have noticed that we’ve been adding many products that contain sprouted nuts and seeds. I've been getting a lot of questions about them, so I want to share a little bit about the nutritional and digestive benefits of eating these products. Nuts and seeds are a rich source of protein, omega-3 fatty acids, fiber, vitamins B and E, and the minerals magnesium, calcium, copper, selenium, zinc, and iron. In unsprouted form,

they also contain enzyme inhibitors and phytic acid, which prevents absorption of minerals. Sprouting neutralizes some phytic acid, thus improving mineral absorption, and removes some enzyme inhibitors, improving overall digestibility. To put it simply, sprouted nuts and seeds offer more nutrition and make for easier digestion than their unsprouted counterparts. Try some and let me know what you think!

Bulk News What's so special about our new line of sprouted nuts and seeds? Read on and find out about the benefits!

We'd like to introduce Miyoko’s Kitchen, producers of an organic cultured nut product — in other words, a vegan, artisanal cheese al-ternative. We've brought in all ten varieties to see how you like them and will keep the top sellers to offer in our cheese case: Classic Dou-ble Cream Chive, Double Cream Sun-dried Tomato Garlic, Double Cream Garlic Herb, High Sierra Rustic Alpine, Aged English Smoked Farmhouse, Aged English Sharp Farmhouse, Mt. Vesuvius Black Ash,

Country Style Herbes de Provence, Fresh Loire Valley in a Fig Leaf, and French Style Winter Truffle. With a selection like this, there should be a flavor to please any palate! I’d also like to mention an addition to the raw section of the case: Grafton Village Cheese, hand-crafted in Vermont for over 100 years. Once you have a taste, I think you’ll agree they've perfected the art of cheese making. There are a lot of great things happening in the cheese case these days, so be sure to stop in.

Delicatessen News Stop by our cheese case for new cultured, organic vegan cheese from Miyoko's Kitchen.

Grocery News Every day, we're thinking up ways to help you save. Check out our new low prices when you buy in bulk!

The Co-op loves to support local farmers, entrepreneurs, and all kind of planet-friendly business endeavors. Here at DeWitt, we've got local covered from body care to coffee. If the summer has dried out your skin, come in and get some Avital's Apiaries body butters, all-purpose balm, soaps, and lip balms to soothe and replenish your sun-kissed body. Softer skin likes softer clothes. Try Elsie's wool dryer balls to cut down on drying time and keep clothes soft and wrinkle free,

all with the least environmental impact. In the good-and-tasty food department, we've got Macro Mama's Peanut Lime Noodles and Macro Meals, Ithaca Hummus in three flavors — lemon, dill, and chipotle — and Black Pearl Creamery sheep's milk yogurt. We've also got a lovely assortment of local, organic produce. As we move toward fall, the joy of cider beckons! Try fresh-pressed cider from Littletree Orchards or go for the caffeine buzz of Copper Horse Coffee.

DeWitt News We love to support local business — Avital's Apiaries, Macro Mamas, Black Pearl Creamery, and more.

Produce News Local produce is still rolling in. We've got greens and veggies of all kinds, and Black Diamond apples!

Is it time to update your aromatherapy wardrobe? Come check out Veriditas, our amazing new line of organic essential oils and essential oil blends that are 100 percent USDA/Ecocert organic and non-GMO. Veriditas has a strong commitment to transpar-ency in the sourcing of their artisan essential oils, all distilled from plants grown exclusively on certified organic farms. This “Farm to Home Farmacy” framework sets their oils apart: how many com-panies work closely with herb farmers and distillers they know

by name? They even boast membership in a co-op in Provence, France, where 65 percent of their oils originate. Veriditas has part-nered with our own co-op to bring the same guiding principles to the essential-oil market. Are you thinking these values and certifi-cations come at a huge cost? I promise you'll be happily surprised by their affordability. Stop by and give them a whiff! And don't forget to visit us mid-week for Wellness Wednesdays — each week we have special demos and one-day-only sales in store for you!

Wellness News Expand your aromatherapy horizons with new high-quality and affordable essential oils from Veriditas.

Joe DamianoBulk Department Manager

Chad SmithWest-End Deli Manager

Adam MorrisGrocery Department Manager

Lauree MylerDeWitt Store Manager

Andrew Hernandez IIProduce Department Manager

Anna StrattonWellness Department Manager

The receding of daylight, the descent of temperature, the cascad-ing of leaves — the autumnal equinox is upon us as summer takes its final bow. Goodbye heat and humidity — it’s time to break out the flannels like it’s Seattle '91 and enjoy our local harvests while har-vests we have. Stick and Stone Farm continues to provide unbeatable green beans, vibrant brassicas, delicious nightshades, and amazing Asian greens (baby bok choy, Chinese raab, and Chinese broccoli).

Blue Heron Farm offers top-notch beets, cabbage, lettuce, and chard. Don't miss their fantastic garlic and tomatoes (can some salsa, you’ll need a winter cupboard cache). Apple season is upon us as well. Black Diamond will provide us with 9+ different varieties of primo-quality apples and superbly delicious grapes. I mourn the passing of my sum-mer sun, but remember how lucky we are to have the friendships of orchards and farms, farmers and farmhands, vegetables and fruits.

Jillian BrazelPastry Chef

If you’re looking for new ways to economize, we've come up with a way for you to save money while stocking your pantry shelves at the same time. We've got new lower prices on some great options when you buy in bulk. The classic Larabars you know and have come to love are now 4 for $5. Individually, they cost $1.69, so you can save almost $2 per 4 bars and scoop up all your favorite flavors! Frozen Amy’s Burritos and Wraps are regularly priced at $2.99 — they're now avail-

able at 2 for $5! Fill the freezer with these quick-and-delicious meal makers and take them to work every day for lunch! Finally, load up your cart with one of our favorite regional products, Green Mountain Creamery Greek Yogurt. Choose from plain, vanilla, black cherry, coffee, strawberry, raspberry, maple, and blueberry, all in the 5.3-oz. size. Normally priced at $1.49 each, these cups of creamy goodness are now 10 for $12! Stock up and save at your favorite co-op!


Member Info Session on Upcoming Bylaws Change VoteCouncil is recommending changes to six bylaws for member-owners to vote on in

October. Join Council on Thursday, Oct. 1, 6:30 - 8:30 pm in the Classrooms @GreenStar for an info session to learn more about the changes, ask questions and provide feedback, and express any concerns.

September Art Show at GreenStar The art show at the West-End Store in September will feature a multi-media art

collaboration created by kids of all ages, exploring flowers and pollinators. The participants attended the Caroline Farmers Market’s Gad!Zukes! Zucchini Festi-val in Brooktondale. This exhibit was organized by GreenStar Deli staff-member Barbara Perrone.

Donate to GreenStar's Bright Red BookshelfThe Bright Red Bookshelf program recirculates gently used children's books

back into the community where they are made available free for families to own. GreenStar's bookshelf could use some new offerings! Bring in your unwanted kids' books and leave them in the box at the bottom of the bookshelf, found in the kids' play area at the West-End store. We'll sticker them and put them out for any children in the community to enjoy.

Ombuds Program Available to MembersGreenStar’s Ombuds are available to assist all GreenStar member-

owners, including staff, in getting questions, concerns, suggestions, or problems addressed, neutrally and confidentially. Contact Ombuds Evie Weinstein at 607.227.8516 or D. Scott at 607.227.6780, or either at [email protected].

Council Member Needed!Would you like to serve on GreenStar’s Council (board of directors) — without all

the fanfare of an election campaign?There is currently one vacancy, which Council can fill by appointment until after

the next election (occurring in April 2016). Council Members earn a super-worker discount and a modest monetary stipend, and are expected to attend meetings on the second Tuesday of each month, to serve on at least one committee, and to take part in trainings and other Co-op activities.

More information and applications forms for appointment are available at www.greenstar.coop or at either store. Applicants are requested to have attended at least one Council meeting before they are qualified for appointment.

Council Office Hours Held in the StoresHave a question for Council? Council Members are available throughout the

month to answer your questions and hear your comments, ideas, and concerns. Look for Council Members tabling in the stores at different times each week.

Homeschool Cooperatively at Northern Light Learning CenterNorthern Light Learning Center, a homeschool co-op that meets in downtown

Ithaca, invites families with children of any age to join us for the 2015-2016 school year. Fall session classes begin Sept. 21. NLLC offers three sessions of classes and events for children of all ages, along with social clubs, gatherings, field trips, community ser-vice, and community events. Past classes have included everything from Natural Build-ing to Latin, Beginning Fiddle to American Sign Language, Puppetry to Capoeira, and Economics to Algebra. For more information on NLLC, visit nllchs.org, or contact Membership Coordinator Zarra Leonard, at [email protected] or 607.542.9892.

GreenStar Events

Community Events

Is your membership information up to

date?Have you changed your mailing address,

phone number, or email since joining GreenStar?

Ask a cashier to help you update your member information!

Donate at the registers to sponsor our team of riders. Your donations help theSouthern Tier AIDS Program provide support to local clients living with HIV and AIDS.

We ride 100 miles

7pm

BROUGHT TO YOU BY

CORNELL HIP HOP COLLECTION AND CFCU, DOWNTOWN ITHACA ALLIANCE


This month on our Hotbar:

Salad and side dishes that pair with each day’s theme are also

available at the deli counter

Sunday- Comfort FoodMonday- Mediterranean FoodTuesday- Tacos and Mexican

Wednesday- Asian FoodThursday- Indian FoodFriday- Southern/BBQ

Saturday- Thai Food

By Gary Fine, GSCP Board Member

GreenStar is more than a place to shop for healthy food. GreenStar Community Projects (GSCP), a 501(c)(3) tax-exempt non-profit created by GreenStar Coop-erative, focuses on creating a local food system that’s fair for all and good for the

earth. In collaboration with like-minded groups, we are re-imagining the food system to serve all members of our community. GSCP believes that access to healthy local food is a right for everyone. To highlight the work being done in our community, we will host our fifth annual Food Justice Fair on Sunday, Sept. 20, at the corner of South Plain St. and Cleveland Ave. The Fair is planned in coordination with Streets Alive.

Natasha Bowen, author and creator of multi-media project The Color of Food, will be the Fair’s keynote speaker. The Color of Food takes us into the lives of farmers of color all across the country. It depicts their triumphs and struggles, and offers testi-monies of how race, gender, and access to resources play a pivotal role our country’s agricultural system and how all of these things are coming together to reshape the food movement. You can explore Natasha’s blog to learn more about her efforts to reshape the food system at http://thecolorofood.com/bgf/.

The Food Justice Fair offers an opportunity to meet those involved in creating our local food web. GSCP’s collaborative brainchild Feeding Our Future is a network of local organizations that has been meeting regularly since 2012 to brainstorm ideas and actions to transform the food system. At the Food Justice Fair, you can meet members of the Feeding Our Future network, who will be on hand to share the work they're doing. One of this year’s most important highlights is the formation, now underway, of a Local Food Policy Council. Find out more about Feeding Our Future and join upcoming sessions — they’re always free and open to all!

The Food Justice Fair also gives attendees a chance to learn more about GSCP’s ongoing projects: the Hot Potato Press and the Community Dinners.

Hot Potato Press (www.hotpotatopress.org) is a website recently launched by GSCP to cover all food-related issues in Tompkins County. Website editor Alison Fromme updates it weekly, offering local farm and food business news; event announcements and food-related job postings; links to community resources; tips on how to grow, find, buy, cook, and preserve food; stories about people working to improve food access, health, and sustainability; a comfortable, inclusive place for voices from all communities to discuss issues affecting our food system; and a mechanism to connect community voices to emerging food policy. Stop by the Hot Potato Press table at the Fair and meet Alison and the dedicated volunteers working for the site. Pick up a free baked potato to nourish you as you wend your way through Streets Alive!

GSCP’s Community Dinners Program offers a comfortable way to engage people — on their own terms — who aren’t typically involved in the food conversation in our community. Katie Cox coordinates this effort, finding community members interested in hosting. The host plans the food, invites five or six guests, decides where to host the dinner (at their house, a community center, a church, etc.), shops for the food with $60 provided by GSCP (Katie helps with shopping, if needed), and does their own cooking.

Katie attends the dinner and, when requested, helps facilitate conversation. Each conversation is different. Many participants are using SNAP benefits (food

stamps), or have in the past, and share stories of how they get through the month — strategies for shopping, gleaning, hunting, gardening, canning, etc. Most dinner guests have mentioned how disconnected they are from their food. Many are con-cerned about GMOs, pesticides, artificial dyes and flavors, cholesterol, sugar, fat, and the fact that there seems to be soy and corn in everything. One group was concerned about meat: humane living conditions, stress hormones, and Styrofoam packaging.

One of the most interesting questions asked at each Community Dinner is: “If you could design the food system so it served your needs and the needs of your communi-ty, what would it look like?” Responses reveal deep thought, creativity, and an urgent sense of need for better access to healthy food. Stop by the Community Dinners table and join the conversation about your experience of the food system. Sample some yummy food prepared by some of the Community Dinner hosts. You may know someone ready to host his or her own dinner who might like to connect with Katie ([email protected] or 607.279.9894). Eating well does not have to be expensive.

Learn more about the local interdependent food system’s connection with commu-nity, meet the people involved in the effort, share some food and good conversation, all while enjoying the block party created by Streets Alive. For more information, or to get involved with GSCP’s efforts to re-shape our local food system, please contact Holly Payne at 607.277.0020, ext, 509 or [email protected].

Member Info Session Bylaws Change Vote

Thursday, Oct. 1, 6:30 - 8:30 pmClassrooms @ GreenStar

In October, members will vote on six bylaws changes recommended by Council. Learn more about the

changes, ask questions and provide feedback, and express any concerns.

Food Justice Fair Highlights Efforts in Our Community

WELLNESS WEDNESDAYS

Scheduled demonstrations in the Wellness Dept.

Sept 2- 12pm: Field and Forest 3pm: Avital's Apiaries

Sept 9- 10am: Balance Aromatherapy 3pm: Jane Iredale

Sept 16- 12pm: Rootwork Herbals 3pm: Mychelle Dermaceuticals

Sept 23- 3pm: Carlson Laboratories

Sept 30- 3pm: John Masters Organics


Recipe from Good and Cheap, by Leanne Browne. Her entire cookbook can be downloaded for free here:

www.leannebrown.ca/good-and-cheap.pdf

3 cups rolled oats (or 2 cups oats and 1 cup crisped rice cereal)½ cup peanut butter½ cup jelly or jam¼ cup hot water¼ tsp saltbutter or vegetable oil

Additionsnutscoconutdried fruithoney

makes 12 bars

1. Heat the oven to 350°F. Butter or oil an 8” x 11” baking pan. If you have a different size pan, that’s fine—it’ll just change how thick the bars are.

2. Pour the oats into a large bowl. You can use quick oats if they’re all you have, but I prefer the bite and chew of rolled oats. For a different texture, you can also substitute a cup of oats with a cup of crisped rice, but the bars are great either way.

3. Add the peanut butter, half the jelly, the water, and the salt to a small pan. Stir over low heat until it’s smooth. Mix the peanut butter and jelly concoction into the oats until all the oats are coated and you have a sticky mass. Dump the mixture into the oiled pan and press it into an even layer. 4. Spread the remaining jelly over the top. Pop the pan into the oven for 25 minutes, until it’s toasty and brown around the edges. Mmm. Crunchy. Leave the bars in the pan until they cool completely, about an hour, then slice into 12 bars.

I wanted to create a simple but nutritious breakfast. These are a little more crumbly than a store-bought granola bar, however. As a bonus, they are made entirely from ingredients that you can find in any corner store or food pantry. Any kind of jam or jelly will do; I used blueberry, but grape or strawberry or any other flavor would be tasty.

INGREDIENTS

Peanut Butter & Jelly

Granola Bars

Copper Horse Clocktower EspressoThis co�ee smells and tastes like a fresh handful of rich, fertile, black soil ... earthy, smooth, and sure to fire you up for the day.

Nicole from Grocery

Aura Cacia Lavender Oil

The scent of this oil is the perfect balance of luxurious uplift and earthy familiarity.

Maya Kaimal Butter Masala Sauce

This is my stand-by meal to impress and delight dinner guests: lots of

dark greens sauteed with chicken and this sauce, all over pasta.

Easy and awesome.

Coconut Bliss Mint Galactica

Ice CreamGluten-free, dairy-free, cool, creamy, dreamy ... you have permission to eat

the whole thing by yourself!

Gratify Gluten-Free Pretzels Sesame Seed Thins Crunch craving solved! Buttery-salty-crunchy-flakey and a perfect medium for dipping, spreading, or snacking alone. Love 'em.

TOP


AugustPhoto Album

CUMEP kids at Southside Celebration

Steven shows off a little local produce in the Deli

Lucy and Chaw from Stick and Stone Farm with Andrew from Produce

Enjoying lunch at ICG's Garden Chef Camp

Debbie and a friend at Southside Celebration

Ekwem entertaining at the Summer Staff Picnic


Lyme Disease is now epidemic here in the Finger Lakes region. Being informed before you get tick bites and symptoms increases your chances of staying healthy. This introduction will include information about prevention of Lyme; symptoms, tests, and common medical practices to decrease the possibility you'll get acute or chronic Lyme; herbs to strengthen the immune system and help alleviate symptoms; resources to deal with Lyme; and information that might prevent or lessen suffering from Lyme and co-infections. Becca Harber, maker of Red Eft Herbs, has been teaching about healthy living and herbal medicine since 1986 and has twice contracted Lyme disease herself.

There is a real need for wellness support after cancer treatment to help you feel more energetic and in control of your own health journey. Integrative Nutrition Coach Deborah Allison will share her tips to help you remain cancer-free for years to come. Her five-step plan includes nourishing foods, self-care, gentle detox methods, deconstructing limiting beliefs, and stress management. Deborah will discuss helpful supplements and offer life-giving tasty treats of fresh, plant-based, enzyme-packed goodies to sample.

Come learn the basics of brewing loose-leaf tea and why loose leaf has more beneficial properties. Experience a guided tasting session featuring three teas from Ithaca-based Selah Leaf Tea, a local business offering high-quality loose-leaf teas with no artificial flavorings or ingredients. This conscious company works with small importers to connect with tea farmers. Join Sam Bree, owner of Selah Leaf Tea, to explore this topic through information and tasting!

In this 2014 documentary, filmmakers Kip Andersen and Keegan Kuhn address the effects of animal agriculture on the environment and seek to uncover the truth behind the “most destructive industry facing the planet today,” and the reasons “why the world’s leading environmental organizations are afraid to talk about it.” Enjoy some samples of delicious vegan food during the movie. Harold Brown will lead a discussion following the screening.

Asian countries have used sea vegetables for thousands of years, whereas Western cultures are only recently waking up to their wonders. Sea plants contain over ten times the minerals of land plants, are loaded with vitamins, and represent nature’s richest source of iodine. Our bodies love them! Come learn how to prepare these gems of the sea. You'll have the opportunity to taste various sea vegetables woven into tasty dishes. Recipes will be provided. Priscilla Timberlake is a whole-foods cook, wellness instructor at Cornell University, and mom of four. Fee: $15 for GreenStar members, $20 for non-members.

Classes are Free! (unless noted) and are held at the

Classrooms @ GreenStar.

Registration is Required.Please register at the Customer Service Desk

or call 607.273.9392.Views expressed by presenters do not necessarily represent

GreenStar Cooperative Market, Inc., its Council, management, or sta�.

Calendar of Classes

CATERINGphone

607-273-5069email

[email protected]

RENTthe Space @ GreenStar

phone 607-383-0265

[email protected]

Wed, Sept. 237-8 pm

Tea Brewing and the Benefits of Loose Leaf

with Sam Bree

Thur, Sept. 247-9 pm

Cowspiracy:The Sustainability Secret

Movie Night

Wed, Sept. 97-8:30 pm

Lyme Disease Prevention & Care

with Becca Harber

Wed, Sept. 167-8:15 pm

Healing from Cancer AFTER Treatmentwith Deborah Allison

Wed, Sept. 306:30-8 pm

Cooking with Sea Vegetables

with Priscilla Timberlake


Healing from Cancer: After Treatment

By Deborah Allison

What happens when you find yourself or a loved one at that point in the healing journey that follows cancer treat-ment? What is the best support at that point for being

more energized and in control of your own wellness plan? Many find they are at a loss as to where to turn next. Here are some simple strategies for overall healthy living and improved wellness.

In terms of diet, you can include more nourishing foods, such as organic fresh vegetables, berries, pineapple, green apples, and fresh-pressed juices. Fresh-pressed vegetable juices provide live en-zymes that are readily absorbed and reach down to a cellular level, immediately nourishing and enhancing the growth of healthy cells.

Cruciferous vegetables (including Brussels sprouts, broccoli, cau-liflower, kale), asparagus, garlic, and onions increase glutathione in the body, a potent anticarcinogen. Since stress, diet, infection, toxins, and medications deplete normal glutathione reserves, this is important to replenish after cancer treatment.

Consider adding probiotics to your diet to optimize your gut flora, reduce inflammation, and strengthen your immune system. Research suggests that probiotics might slow cancer progression and improve the response to chemotherapy. Probiotics can be found in certain whole foods like yogurt, kefir, sauerkraut, and any fermented foods. You can also find high-quality supplements with millions and even billions of live cultures in whole-food stores such as GreenStar.

Gentle detox methods provide important support and need not be scary. Deep Breathing cleanses stale air from the lungs. Dry skin brushing assists the lymphatic system to remove toxins from the body, as does jumping on a mini trampoline for 10 minutes a day. Using an infrared sauna for 30 minutes a few times a week encourages a healing response through sweating. Researchers have found a significantly higher number of toxins leaving the body through the pores from the use of an infrared sauna over regular exercise. (Locally, Dodge City Clippers in Genoa has an infrared sauna.)

Reducing and removing yourself from stressful situations can be very healing. Stress weakens the immune system. Consider taking time off from work after cancer treatment. Keep in mind that even traveling to a vacation destination can be stressful on the body.

How can you relieve stress and relax more in the place you are now? Does a walk in nature sound inviting? Could you bring more of your socializing and entertainment to your home? To minimize stress, Memorial Sloan Kettering Cancer Center rec-ommends deep-breathing exercises, mindfulness meditation, gentle restorative yoga (available locally through the Yoga Farm in Lansing), and other mind-body practices, such as Reiki healing.

Mindful self-care is often neglected in our hectic lives. Self-care includes any num-ber of simple daily practices that you commit to for nourishment of body and soul. Choosing from some of the topics above, you could take a walk in nature, use a dry skin brush before showering, add a few yoga stretches to your morning routine, and cultivate a gratitude practice. What appeals to you personally?

Beginning a mindful gratitude practice can be one of the gentlest forms of restoring balance in your life. Start in a comfortable position, with eyes closed, letting your at-tention drift to your heart area. Now begin to think of just one significant person, pet, or object that you're very grateful for, bringing them fully into your awareness. Really feel the gratefulness for this specific object of your focus as you allow your heart energy to expand. Give the energy a color if that feels comfortable. Feeling the gratitude in your body is the key to releasing stress and inviting in more harmony and balance.

Lastly, limiting beliefs can blindside us if we aren’t aware of them. These beliefs create underlying emotional stress, and inhibit the body from using its full energy potential to heal. I worked with a client earlier this year who was ambitious and very driven, as it had been generously imprinted upon him from a young age to be responsible. Sounds

like a good thing, right? But what happens when you can’t turn it off? What happens when the belief becomes who you are and defines you? You might then have the mind-set, “my business can’t survive without me!” Can you see how such a stressful belief might keep you from being able to stay out of the office while healing? Or how it could create worry and an inability to let go that would weaken a compromised immune system even further? Rest frees up energy that can then be used in healing. Bringing your beliefs to consciousness can help you give yourself full permission to rest, practice self-care, and stay on a healing path once treatment has been completed.

As always, please check with your medical doctor before making any changes in your own health-care plan. That said, trust your inner wisdom first and foremost. The contents of this article come from my own thoughts from my own experience and research. May you find even one simple suggestion here to implement that will continue to support you in your own healing journey.

Deborah Allison is an Integrative Nutrition Health Coach practicing in Ithaca. Learn more about her work at www.CoachDebAllison.com. She will give a talk at GreenStar on Sept. 16 at 7 pm called, “Healing from Cancer after Treatment.” Her five-step plan in-cludes nourishing foods, self-care, gentle detox methods, deconstructing limiting beliefs, and stress manage-ment. Deborah will also discuss helpful supplements and offer life-giving treats of fresh, plant-based, en-zyme-packed goodies to sample. This class is free and open to the public, and is held in the Classrooms @ GreenStar, 700 W. Buffalo St. Registration is required — sign up at GreenStar's Customer Service Desk or call 607.273.9392.

Phot

o: b

igst

ockp

hoto

.com

My name is Millie, and I am a 3-year-old,

75-pound ball of sweet, furry love! I would love

to be your only pet and share a lifetime of

laughter, snuggles, pets, kisses, and adventure! Read all about me and

see more photos at:

DOG SEEKING HUMAN

www.cayugadogrescue.org

Health Matters

WHILE SUPPLIES LAST

ADDITIONAL DISCOUNTS AND/OR COUPONS DO NOT APPLY TO CASE SALES.

EVERY DAY!EVERY DAY!


stage of development. For the last five years our Co-op team has been working non-stop with developers Josh and Bill Lower on various project components, including design, lease, variances, and permits. We've been enjoying a great working relation-ship and look forward to many prosperous years ahead together.

The store itself is past the basic design stage, meaning we have chosen and designed the equipment, as well as a general schematic layout. The fun part of choosing a selection of products and details such as a store color scheme and lighting has yet to come. I want to take this opportunity to thank our Co-op staff architect, Pam Wooster, for her perseverance and persistence right alongside us the whole time. She's made this hard work appear easy.

The Collegetown store is the last piece (for now) of what was our multi-year strategic plan of smart growth for the future. It began with the member vote approv-ing this new location. We then promptly set to the work of reconfiguring our operations, with the inten-tion of making them as efficient as possible when it came time to open the doors of this new retail store. This resulted in the construction of our Central Pro-duction Kitchen and Bakery about two years ago.

The idea behind this project is contained in its title. Our goal was to consolidate our in-house production so it could serve all future store locations, allowing us to maintain consistency of quality throughout our co-op's growing domain. It was an auspicious byproduct of this project that we happened to have about 3,000 more square feet than we needed when building this Central Production Facility.

This led our Co-op team to dream up the Space as a multi-use community building, with the intention of continuing the legacy of the Women’s Community Center (taken down in 2013) and offering affordable rental space to our entire community. To date, we've used the Space to host everything from school board retreats to wedding receptions. Our on-site catering business is just starting to grow quite strong as well.

So, through a long series of planned and unplanned events, our GreenStar team has developed a plan for cooperative growth that turned out to be the right way to go about it. It has been such a pleasant and pro-ductive collaboration among GreenStar Staff, Council, and membership to reach this point.

I plan to spend a great deal of time in early 2016 engaging with Cornell students and Collegetown residents in order to guide the prod-ucts and services that this new store will offer its members and customer base. I am so excited that GreenStar will be part of a bridge to unite our student population with the greater community — even better that we'll be doing this through a model of cooperation and in service of the values of taking care of our People and Planet fol-lowing the operations of our unique business model.

Thank you for the support you've given GreenStar over the years. It is you, our members and shoppers, who actually make it all possible. Without you, these ideas would never become reality and Ithaca would not be the incredible place that it is.

Collegetown Update Continued from p. 1

The latest rendering of the building's exterior.

North Office Notes Continued from p. 2

Imag

e: p

rovi

ded

meat supply, rabid acquisitions, and increased production.Lloyd’s of London, one of the world’s largest insurers, released a report this year

that looked at the increasing risks due to climate change, and the consolidation of the global food supply.

Titled, “Food System Shock, The Insurance Impacts of Acute Disruption to Global Food Supply,” the report was created to assess the worldwide exposure to risk that this situation is creating.

Some conclusions of the report:

Global agricultural production will need to more than double by 2050 to close the gap between food supply and demand. As this chronic pressure increases, the food system is becoming increasingly vulnerable to acute shocks.

There is a pressing need to reduce the uncertainty surrounding the impacts of an extreme shock to the food supply. … The food system’s existing vulnerability to systemic shocks is be-ing exacerbated by factors such as climate change, water stress, ongoing globalization, and heightening political instability.

A massive team of the top experts in the fields of food security and the economics of sustainable development was asked to create a plausible scenario of a global production shock to some of the world’s staple food crops, and to describe the cascade of impacts that could result. It reads like a modern disaster film, with floods in the U.S. causing corn production to drop by 27 percent, soybean output to drop by 19 percent, and wheat by 7 percent. They predict food riots at our borders and expect U.S. stocks to lose at least 5 percent of their value, European Union stocks to lose 10 percent of their value, and rice prices to rocket by 500 percent.

The rest of the globe suffers a much worse fate, with torrential downpours in some areas, droughts and pestilence in others. Hoarding and tariffs by nations in response to the shortages in staples will keep most food in industrialized nations. The projec-tion estimates over 1 million deaths in Bangladesh alone. Terrorist bombings of hedge funds that profit from these tragedies are also expected.

While these are just projections, they are not fantasy; they are likely scenarios gener-ated by the world organizations that will be forced to deal with the increasing impacts of climate change, of globalization, and of income inequality.

Your local cooperative will be a source of refuge should any such global scenario play out, but more important, right now, co-ops offer a local-based economic alternative, the cooperative model.

So while supermarkets that support this top-heavy global food system may carry many of the same products we do, spending your food dollars at your co-op is a vote for a local food system that strengthens your community and supports the foods grown in it. Even if a global food crisis were never to occur again, co-ops like GreenStar will have helped build a local food system here in our Finger Lakes that’s aligned with the natural food system — namely, that of the earth and its seasons.

West-End Store 701 W. Bu alo StreetFrom 2pm until the ice cream runs out

Come join fellow member-owners and co-op customers as we enjoy a choice of dairy or vegan ice cream,

along with an array of delicious and healthy toppings.

Worker Appreciation


Happy anything! Gift cards available in any amount.

Black Diamond Farm Continued from p. 1

JOI NVisit the Front Desk or

www.greenstar.coop for details

Phot

o: b

igst

ockp

hoto

.com

The Restaurant at Elderberry Pond Fine Dining on a

Certified Organic Farm

Located Between Auburn and Skaneateles just 45 minutes from Ithaca. For more information and driving directions

visit www.elderberrypond.com

Phone 315.252.6025

Many New Menu Options from our Gardens and Pastures

Lunch & Dinner Wed through Sun.

“Among New York’s 5 Best Getaways”

“The Getaway Guy” Time Warner Cable

ies from New England, Upstate New York, Quebec, and Ontario do best in a cool growing season like Trumansburg’s, as do the bitter-sweet and bitter-sharp European varieties. “We have a really good climate for those older varieties, and the soils are high pH, with high calcium, which gives you really good minerality in the fruit,” Ian explained.

While the climate is ideal for heirlooms, the growing season only stretches from mid-August to early November — any later than that, and the apples are at risk of freezing on the trees, Jackie said. Familiar newer varieties like Granny Smith and Braeburn, which require longer growing seasons, would not last through a Finger Lakes freeze. The upside? When you’re done picking apples, it’s time to make cider.

The first cider pressing at Black Diamond Farm is typically in late September or early October, and can continue into late December or early January. “You get differ-ent flavor profiles depending on where you are in the season and which apples went into it,” Jackie advised. No matter the time of year, Black Diamond ciders are made from a blend of apples rather than a single variety. Many cideries buy fruit from other orchards for their ciders, but Black Diamond Farm produces an “estate cider” — that is, the Merwins use only apples from their own orchards. The sheer breadth of apple varieties that they grow affords them a lot of choices for blending.

“The Slatestone [cider] has 36 varieties; Rabblerouser has 22. There’s typically at least a dozen different apples — that gives you a depth and complexity,” Ian said. All of their ciders are characteristically crisp, clean, and on the dry end of the spectrum, with “a lot of tannin, a lot of different kinds of yeast, and a lot of different aromatic qualities from each of those yeasts,” Ian added.

Their other cider, Hickster, is slightly off-dry, with bold tannins, and is Self ’s fa-vorite; the unique flavor stems from Black Diamond’s use of specific cider apples in its blends. A cider made with dessert fruit will have fewer tannins, which give cider its unique flavor and body. Some cider varieties, bred specifically for fermenting into hard cider, are high in tannins or can have other off-putting flavors — some are even known as “spitters” — apples you would bite into and then spit out, with flavors a far cry from those of dessert apples.

“Cider makers who don’t grow or use specific cider apple varieties can add tannins in the form of grape tannins or oak chips to enhance their cider’s flavor. I'd definitely like to think that I can taste the difference,” Self said. She maintains that Finger Lakes craft ciders have very distinct characteristics, and, like wine, cider is very much a product of where it is grown.

This autumn, Black Diamond will release a new cider variety named Shin Hollow, a nickname for Trumansburg, so called after many a barfly staggered out from a night in one of the town’s well-known taverns and hit their shins.

“Shin Hollow was made from our last pressing at the end of last season. It con-tains a lot of Porter's Perfection, an old English bitter-sharp cider apple. The cider is bottle conditioned, which makes it naturally sparkling and produces fine bubbles

resulting in a nice, creamy mouth-feel. It is a slightly off-dry cider and the yeast is still in the bottle. We only made around 23 cases, so the quantities will be limited,” Self said. There will be a release party at the Finger Lakes Cider House to celebrate, on Saturday, Sept. 19.

Black Diamond Farm fresh apples and cider are available at GreenStar at both the West-End and DeWitt stores. Apples will begin to arrive in September, and cider is available year-round.

Look for the following apple varieties from Black Diamond at the Co-op in September:

Cox’s Orange Pippin – a quintessential British heirloom apple from the 1830s; one of Jackie’s favorites.

Jonagold – developed by Cornell University in 1953; a cross between Golden Deli-cious and Jonathan.

Margil – a very old heirloom with wonderful flavor; also a good cider apple.

Autumn Crisp – an eye-catching red apple; alterna-tively known as NY 674.

Pink Pearl – a pink-fleshed apple originating from north-ern California in the 1940s.

Make your voice heard!Submit a

Letter to the Editor.Letters to the Editor of GreenLeaf are welcomed and

encouraged. Letters are limited to 250 words and are due by the 15th of each month. Letters may be emailed to

[email protected] or mailed to the address above.

GreenStar Cooperative MarketAttn: GreenLeaf Editor701 W. Buffalo St.Ithaca, NY 14850

GreenLeaf 14 Sept. 2015

Your local source for 100% natural, cozy mattresses & bedding.

No chemical flame retardants.

™

Learn more at www.homegreenhome.com 215 the Commons, Ithaca, NY 14850

607-272-2292 ext. 195 primitivepursuits.com

WILDERNESS WEEKENDS (Ages 18+) Bow Making — Sept. 18 - 20 Hide Tanning — Oct. 2 - 4Flintknapping — Oct. 17 - 18 Atlatl & Flintknapping II — Oct. 31 - Nov. 1 Primitive Traps — Nov. 14 - 15 Black Ash Pack Baskets — Dec. 5 - 6

Information and easy recipes for making delicious meals at home.

Co+op Kitchen features step-by-step video instructions and handy hints from chefs and food enthusiasts.

G o t o w w w. g r e e n s t a r. co o p

Is it time for you to renew your membership?

Don’t let your membership lapse! Your renewal date appears on your receipts. You can quickly and easily renew while checking out — just ask a cashier for help.

Sept. 2015GreenLeaf 15Sept. 2015

GREENSTAR MARKETPLACEGOODS AND SERVICES OF THE GREENSTAR COMMUNITY

AAM - ALL ABOUT MACSMacintosh consulting. For more information, please visit my website (below) or give a call (607.280.4729) or send an email ([email protected]). Looking forward to

meeting you! www.allaboutmacs.com

HOMES NEEDED FOR BARN CATS!Do you have a rodent problem? The SPCA of Tompkins County has the answer! The SPCA has beautiful, healthy barn cats available for adoption. They have been neu-tered and vaccinated and are looking for that perfect place to call home. All adoption fees have been waived. In exchange for shelter, food, and water, these cats will keep your barn and yard pest free! It’s that simple.

Please call 607.257.1822 for more information.

COOPERATIVE HOUSEHOLD seeks housemates. 1 or more rooms available now in 10-bedroom house on West Hill in Ithaca. Lots of common space, large yard and garden. We share some food & supplies, meals, chores, utility costs, House Meetings … and fun. Children welcome. No dogs. Non-smokers, please. Contact Dan at 607-273-1323 or

[email protected].

Linda ParksFinancial Advisor, LLC

Linda ParksFinancial Advisor, LLC

LINDA PARKS

FINANCIAL ADVISOR, LLC

[email protected]

607|844-4852

Meet your finances

head on!to

ADVERTISE in

GREENLEAFcall 607.277.0020 x507

or email [email protected]

2014 CARPENTRY FOR

WOMEN COURSES

Details and enrollment online at www.hammerstoneschool.com

607-351-6878

• 2-day skills building workshops

• 1-week framing courses !• 1-week timber framing

courses • 2-week Tiny House

courses

Skills • Strength • Self-Sufficiency

Formerly Double Dog Timberworks

CUSTOM CARPENTRY Woodworking - Furnituremaking. Quality work, detail ori-ented, efficient. Local lumber, non-toxic finishing options.

jeffjosephwoodworker.com [email protected] 607.659.5995

HOMESCHOOLERS — ALL IN!At Primitive Pursuits we've been offering our innovative nature-based homeschool programming for 15 years. We welcome children from ages 6-16, and create time each day for community gathering and gratitude, individual interest and exploration, and peer-based projects. 2015-16 sessions begin Sept. 22! Visit primitivepursuits.com or call 607.272.2292x195 for

more information.

HERBAL LABORATORY FOR SALE I am relocating from Ithaca this fall and must sell the herbal laboratory that I have developed during the past 25 years. I am offering the lab and proprietary formulae as a single package for $12,500. Includes: Hydraulic press and press table; Vitamix Super 5000 blender; Green Star twin gear [double auger] juicer; American Harvest dehydrator; 1/2 size refrigerator; Labware incl. full range of glass graduated conicals, strainers, funnels, etc.; Pressings cloths and bottle brushes; Double-basin sink and work tables; Medicine cabinet and other wall cabinets; Finely constructed wooden shelving fixtures and bookcases; Well-stocked amber bottles of all sizes; Original tested formulae and production history documentation; Electronic files of my copyrighted "monographs" covering more than 100 medicinal and tonic herbs; Extensive herbal and healing library, more than 100 books; Extensive hardcopy herb and treatment documentation organized in 5-drawer file cabinet; Office supplies; Remaining shelf stock of dry herbs ; Remaining shelf stock of finished and brewing herbal tinctures, teas and powders. John Milich, 607.273.1941/793.4053. Email

[email protected] for herb lab photos.

Become a Certified Aromatherapist ! 2 Options

Next Five –3 day program (Fri– Sun) Last ACP Program for 2015 Oct 2-4 & Oct 23-25 Nov 13-15 Dec 4-6 & Dec 18-20

7 Weekends of 2 day Classes Saturday – Sunday Classroom Time: 9:00 AM to 5:30 PM 2015-2016 Oct 17-18 Nov 21-22 Dec 12-13 Jan 9-10 Jan 23-24 Feb 13-14 Feb 20-21

www.AromaEducators.com Cha Roberts, LMT, CA 607. 331.6076

School of Essential Oil Studies











Happy anything! Gift cards available

in any amount.

contact Sara at [email protected] or 607.379.2866

the Full Plate Farm Collectiveloves working with our “side dish” friends...

these fine products available as separate CSA subscriptions and a la carte at our 3 pick-up locations!

Black Pearl Creamery

WIDEAWAKEBAKERY

Lilyroot Farm

Grocery Almond Breeze

Almond MilkOriginal, Unsweetened, Unsweetened Vanilla64 fl oz.

439Non-member price: $5.59

Beanitos

Gluten-Free Tortilla ChipsBlack Bean Sea Salt, Chipotle BBQ, White Bean Sea Salt, Nacho Cheese, Pinto Bean6 oz.


Naked

Coconut WaterPure 33.8 fl oz.


GreenStar Brand

All Supplements20% offSource Naturals

All Supplements30% offPlanetary Formulas

All Supplements30% offVibrant Health

All Supplements20% off

LifeWay

Farmer Cheese399Non-member price: $5.39

5 Spoke Creamery

Raw Milk CheeseRedmond Cheddar; Welsh Cheddar; Herbal Jack7 oz.


Bulk

WellnessDeli Cheeky Monkey Foods

Tomato Garlic Dipping OilOriginal, Politely Spicy12 oz.


Maya Kaimal

Simmer SauceAll flavors15 oz.


Cheese

Deals effective Sept. 1-30 for GreenStar member-owners only. Items may not be available at all locations.

ProduceSEPTEM

BER

DEALSMEMBER

LOCAL

LOCAL

Organic Red PearsStarkrimsonper lb.


Organic Russet Potatoes5 lb. bag


Cayuga Pure Organics

Local Organic Black Beansper lb.


Cayuga Pure Organics

Local Organic Heirloom Cranberry Beansper lb.


Living Intentions

Organic Sprouted Pecansper lb.


Tierra Farm

Organic Raw Brazil Nutsper lb.


Tierra Farm

Organic Chunks of EnergyCoconut Fig Superfoodper lb.


Tierra Farm

Organic Classic Granolaper lb.


Tierra Farm

Organic Raw California Mixper lb.


$1.99HEIDELBERG French Peasant Bread

LOOK FOR coop basi¢s THROUGHOUT OUR STORES