July 2016 Vol. 32, No. 7 · The Newsletter of GreenStar Cooperative Market July 2016 Vol. 32, No. 7...

The Newsletter of GreenStar Cooperative Market

July 2016 Vol. 32, No. 7

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

307 College Ave., Ithaca, NY • Open daily 7 am to 11 pm as of Aug. 17, 2016

North Office Notes: Kids Eating Healthier3

Health Matters: Lacto-Fermentation 10111

Council News: Council Meeting Notes5

By Kristie Snyder, GreenLeaf Editor

Beer has been a part of human culture since be-fore written history: most historians agree we’ve been brewing since we figured out how to grow

grains nearly 12,000 years ago. For the vast major-ity of that time, beer was truly craft-brewed — made by hand in small batches, by individual households or small community breweries. Hopshire Farm and Brewery, which just celebrated their third anniversary, has returned to that tradition. With their “beer from a farm, not a factory,” they offer hand-brewed, small-batch beer using many ingredients grown in New York State, and hops grown right on the premises.

Founded by Randy Lacey and Diane Gerhart, the Freeville hop farm, brewery, and tasting room grew from a love of homebrewing into a full-fledged sec-ond career. (Diane is a retired public school teacher and Randy a retired facilities engineer with Cornell). Randy and their oldest son began homebrewing in two-and-a-half-gallon batches in 2005, and Randy was hooked. “Homebrewing is fun — you can experi-ment, and at the end of it you’ve got beer!” he said. Their other son, a Tolkien fan, contributed the name.

After deciding to take their home hobby to the next level, the couple traveled to “hundreds of breweries and brewpubs,” Randy said. At that time, the law in New York allowed breweries to offer only tastings, not beer by the glass. But the law changed just as Hop-shire was coming into being, offering a “farm brewery” certification for brewers using a minimum of 20 per-cent New York State–grown ingredients, and allowing those breweries to serve beer by the glass. Hopshire jumped at the chance to be certified, and thus a com-munity space was born.

“We didn’t realize what kind of community the brew-ery would create,” Diane said. “That was our biggest surprise — there’s this whole network of people who come here regularly.” Randy added, “We meet a ton of people just by sitting down and jumping into the con-versation. We’ve met our neighbors here.”

Everything about Hopshire is rooted in the local com-munity — the hops are grown on-site, the bar in the

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From Farm to Bottle: Hopshire

Brewery

By Michael Hoysic, Human Resources Manager

A fter many years of leaning to the left, GreenStar has moved to the center. We found that our long-time left-leaning approach was not serv-

ing our members and shoppers well. Many of you may have experienced some resistance to openness because of our left-leaning inclinations. It wasn’t al-ways welcoming. We needed a change.

I’m talking about the West End store’s front doors, of course — what did you think I was referring to? Af-ter years of wrangling with temperamental doors that occasionally refused to open, we installed new center-opening exterior doors in early June. They look great and, unlike their predecessors, they open every time.

No resistance from the left anymore. They also open wider than the previous doors, allowing easier com-ing and going for those laden with boxes, bags, or a troop of children. And they’re topped with a new set of windows, allowing additional light into our entry area.

We’ve noticed that Wegmans, which generally leans to the right (as far as their main entry doors go, that is), gave a slight nod to the left themselves several years ago with a set of doors leading into their prepared-foods area. And our friends at Aldi, just up the road, practice left-leaning entry as well.

We hope that our new doors will resolve many of the issues we have dealt with, and won’t leave our custom-ers out in the cold (or heat). We hope you enjoy our new “center position.” Hopshire Brewery

Continued on p. 15

Mexican Street CornRecipe p. 8

West End Store "Moves to the Center"

Hopshire Farm and Brewery owners Randy Lacey and Diane Gerhart in their Freeville tasting room.

2GreenLeaf July 2016

We’re excited to say that we have a lot of new products roll-ing into the Bulk Department these days. Here are a few note-worthy examples: Remember Organic Chili Lime Mango? This was an old Co-op favorite that's been gone for quite a while, and we just worked out how to get it back in time for summer — makes a great healthy snack! Along the same lines, we’ve also sourced some wonderful Organic Purple Mulberries. In

the realm of protein, we've got a great, snacky seed mix made up of watermelon seeds, sweet apricot kernels, pumpkins seeds, and sunflower seeds — all sprouted and all organic! Salted sun-dried tomatoes are back in stock, after a short hiatus, to liven up pasta dishes, salads, and more. Finally, we’re happy to be carrying a new, lovely, local organic sunflower oil from Stony Brook WholeHeartedFoods!

Bulk News Organic chili lime mango is back! This former favorite is sweet, spicy, and sour — a perfect portable summer snack.

Ever-attuned to the season, your favorite Deli has ramped up production of your favorite picnic foods! We've got an even bigger selection than you're used to of delectable dips and salads in our grab-and-go and service cases. (We can hardly wait to stock them up in our soon-to-open Collegetown location!) Take advantage of our ample selection and save yourself the trouble and sweaty kitch-en time. Things are certainly heating up in GreenStar's Kitchen this summer. Our mission is to showcase the bounty of the region

as much as possible in our tasty offerings! Fresh and local fruits and vegetables are a strong presence in our current recipes — and you can count on that for the next few months. Don’t forget about GreenStar Catering as you plan parties, barbecues, and picnics this summer. We'll make them easier and tastier!

Do try Tessemae’s new all-natural dressings. They're gluten-free, sugar-free, dairy-free, vegan, kosher, low-sodium, and Paleo Diet-friendly. We're bringing in a few at a time to try them out.

Deli and Kitchen News Our kitchen is making the most of the seasonal bounty for the Deli and Catering!

Grocery News Cool down with a frozen popsicle or bar — they're not just for kids! We've got a variety or flavor for everyone.

Whether you prefer snacking from the package or using them in recipes, Dang Coconut Chips are a delicious all-natural treat that we carry in three sizes and five flavors: caramel sea salt, original, lightly salted, chili lime, and salted cacao. A B-certified corpora-tion, Dang offers only non-GMO products. From La Pasta, out of the D.C. area, we bring you small-batch, organic, artisanal pasta. The Asparagus & Gruyere Ravioli is divine, or try the Beet, But-

ternut Squash & Goat Cheese variety as a lovely summer salad. We've also got one dairy-free option, Artichoke & Spinach Ravi-oli. Finally, Sorbabes Gourmet Sorbet will hit the freezer shelves mid-July. They offer creamy-tasting vegan, all-natural, soy-free sorbets. With flavors like pistachio with sea salted caramel, coffee almond with chocolate bark, raspberry with dark chocolate, and then some! — your summer cool-treat cravings will be quelled.

DeWitt News Need a snack, quick dinner option, or cool treat? Stop by our convenient downtown location for all that and more.

Produce News July brings local produce by the truckload — keep your eyes open for local green, veggies, and blueberries!

Ah, July, the lazy days of summer. Instead of a big ole lunch that leaves you a bit lethargic and siesta-ready, why not boost your energy with a nice cool protein shake? We’ve got so many awesome options to help you concoct your own custom-made delicious afternoon pick-me-up. This month, you'll find a great sale on Amazing Grass Protein SuperFood, entirely USDA organic, vegan, and non-GMO. They pack in so many wonderful ingredients: the organic greens

component includes wheatgrass, spinach, spirulina, and more; the plant-based proteins leave out soy and do include certified-organic pea, hemp, chia, and quinoa; finally, a well-rounded blend of fruits and veggies packs in the nutrients. Amazing Grass Protein Super-Food is available in Vanilla and Chocolate Peanut Butter (a staff favorite!). Blend it up with a cold banana and some almond milk, and you’ll be well fed but not overfull, ready to beat the heat.

Wellness News Amp up the protein with a shake — our many protein options can fit any diet or supplement need.

Joe DamianoWest End Bulk Manager

Chad SmithWest End Deli Manager

Adam MorrisWest End Grocery Manager

Lauree MylerDeWitt Store Manager

Andrew Hernandez IIWest End Produce Manager

Anna StrattonWest End Wellness Manager

It’s July, and with it comes the dog days of summer, the helia-cal rising of Sirius, Independence Day, and Independence Day 2 (doesn’t everyone love Jeff Goldblum?). Summer is in full swing and we have some wonderful local produce available and some fantastic news: Remembrance Farm packaged salad greens are now a BASICS item priced at $3.49 each. Finally, a local, organic, and very affordable salad mix from a fantastic local, organic, biody-

namic farm — rejoice! Blue Heron Farm has lots of local veg-etables coming in, as does Stick and Stone Farm. And yes, it's time for blueberries! Look for local, organic Hillberry Blueberries from Pat Hickey and Karin Dahlander in Berkshire. Be sure to stop by and check out our department for surprise flash sales — you never know when we will have another stellar strawberry sale, ridiculous raspberry sale, or totally bonkers blueberry sale.

What could be better on a hot summer day than a juicy popsi-cle from GreenStar! Not convinced? Have you tried Chloe’s Pops yet? These delicious soft-served fruit pops are non-GMO certi-fied, vegan, gluten-free, and made with organic sugar! Even bet-ter, they come in multiple lovely flavors — strawberry, mango, raspberry, pineapple, and dark chocolate (with banana)! Heck, try two at once, you’ll love them! Or how about the new Good-

Pops out of Austin? We have many dairy-free varieties (strawber-ry lemonade, hibiscus mint, coconut lime, watermelon agave), as well as two cream-kissed flavors (coldbrew coffee and chocolate milk)! Finally, we've got a new spin on an old favorite. We’ve brought in another popular flavor of Yasso's frozen Greek yogurt bars: (drum roll please) coffee chocolate chip! Gluten-free and absolutely delicious! Enjoy your summer, and cool off naturally!

July 2016GreenLeaf 3

West-End701 W. Buffalo St., Ithaca, NY 14850

607.273.9392•

DeWitt Mall215 N. Cayuga St., Ithaca, NY 14850

607.273.8210•

Collegetown307 College Ave., Ithaca, NY 14850

www.greenstar.coop

GreenStar CounCil:Eric Banford (Membership)

607.277.0183Ellen Brown (Finance)

704.525.0062Krys Cail, Treasurer

(Finance - Chair, Executive Planning)607.342-5679

Liz Coakley (Governance)607.351.7644

Dan Hoffman (Governance - Chair, Bylaws Review, Exec. Planning)

607.273.1323Stefan Jirka (Personnel)

434.996.4320Kristen Kaplan (Membership,

Expansion, Bylaws Review)607.279.4243

Patrice Lockert Anthony, Secretary (Personnel - Chair, Executive Planning)

607.342.3214Trisica Munroe (Ombuds Advisory - Chair,

Membership)914.316.4364

Chris Negronida, Vice President (Membership - Chair, Exec. Planning)

608.886.0461Jan Rhodes Norman (Expansion, Governance)

607.592.4424Joshua Pezet781.859.9976

Jessica Rossi (Finance, Personnel)[email protected]

Cheryl Thompson607.387.4123

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 AlexanderCollegetown Store Manager: Nathaniel Foster

DeWitt Store Manager: Lauree MylerFront End Manager: Dawn Lodor

Human Resources Manager: Michael HoysicFinance Manager: Erik Amos

Operations Manager: Sara PaulisonMarketing Manager: Joe Romano

Information Services Manager: Jeremy Stutzman

editor: Kristie Snyder

ContributinG WriterS: Alexis Alexander, Morgan Greer, Michael Hoysic,

Joe Romano, Kristie Snyder, 12th Moon

ContributinG PhotoGraPherS: Mariah Rose Dahl, Alexis Self

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 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 not intended to diagnose illness or prescribe treatment. Please use caution when taking any

medicines and consult with a professional.

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Kids Eat Healthier — World Improves

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

By Joe Romano, Marketing Manager

It's a very odd thing -As odd as can be -

That whatever Miss T eats

Turns into Miss T.— Walter De la Mare

We start life as mag-nificent eaters. For the first few months, if we

are awake, we are eating. And, for the most part, we are provided custom meals designed, created, and delivered by our moms. Life is good.

This is, by far, the healthiest period of our gas-tronomic lives. It’s when people eat the fuel that’s designed for them, either breast milk or baby formula, with maybe a little spoon-fed veggies and fruit. This sanguine period lasts just about as long as our gestation, a mere nine months. Then, in the words of researcher Victor Fulgoni, “we see the American Diet creeping in.” Accord-ing to him, by our first birthdays, our diets are completely imbalanced. “We’re not talking about super-size fries or soft drinks,” he notes, “but there’s enough that it’s concerning.”

Once they transition to regular foods, kids do get fruits and vegetables, but up to 70 percent of the veggie intake is starches like mashed po-tatoes or even fries, boxing out the good veg-gies, like string beans, peas, and carrots. By the time kids are one year old, on any given day, 70 percent of them don’t eat any vegetables at all, and if they do, it is likely to be some form of potato. On that same given day, up to 60 percent of kids will have some fruit, but half of that comes from juice, which is essentially con-centrated fructose and other sugars.

So what are they eating? According to Ariana Eunjung Cha, in a recent Washington Post ar-ticle, “About 40 percent of them are filling their diets with things like brownies, cookies, crackers, and other salty snacks.”

By the time a kid is ready to go to school, their diet has gone completely off the rails, focused almost entirely on sugar, fat, sodium, and starches, and deficient in vegetables, fruits, dairy, and healthy oils.

Now for the bad news.When they arrive at school, their very first meal

could consist of nothing but a microwaved donut. That’s it. That would be the first thing a kid learns when they get to school. Does the teacher say, “Write that down, children, ‘Donut = Breakfast.’”?

Don’t be ridiculous. They can’t write, yet.But that is the lesson the school puts forth, day

after day, during their school careers.Kids are taught about food right alongside

their other lessons. The lesson they learn about food is that it doesn’t merit a lesson in the class-room. This means that the only lessons the schools teach about how to eat are those written on the board ... in the lunchroom:

Beef and Cheese Nachos: 469 calories, 24 g fat, 8.8 g saturated fat, almost 1,500 mg sodium

Meatloaf and Potatoes: 472 calories, 78 mg cholesterol, over 1000 mg sodium, 26.4 g fat, 10.5 g saturated fat

Cheeseburgers: 401 calories, 54 mg cholesterol, 19 g total fat, 7.6 g saturated fat

Cheese Sandwiches: Over 7 g saturated fat, almost 1,000 mg sodium, almost no fiber

Pepperoni Pizza: Over 6 g saturated fat; pepperoni is a processed meat that increases cancer risk

The lunchroom blackboard does not provide nutritional information, so the lesson is that these are healthy choices. It’s what the school is offering, so it must be right. Except that it’s not. A lunch containing any of these items ex-ceeds the calorie, fat, and sodium targets for the entire day, without any fruit or green vegetables at all! These figures don’t include the chocolate milk (150 calories) and dessert a child is likely to grab, either.

As a result, one third of our kids are over-weight or obese. 10 percent have either border-line hypertension (8 percent) or hypertension (2 percent), 8 percent have total cholesterol lev-els greater than 200 mg/dL.

Now for the good news.GreenStar quietly funded the Food is Elementa-

ry Program at Beverly J. Martin School during the past school year. First grade classrooms were giv-en food and nutrition lessons by their classroom teachers, right alongside their other curriculum.

GreenStar had been looking for a way to bring food education to our elementary school stu-dents, and so when Dr. Antonia Demas, direc-tor of the Food Studies Institute, approached us about the Institute’s pilot program for elemen-tary school students, Food is Elementary, we were very intrigued.

Dr. Demas has spent the past 40 years work-ing with schools, communities, and institu-tions to improve the health destiny of children

North Office Notes

GreenLeaf July 20164

By Alexis Alexander, Membership Manager

A t times, it feels like our world is simply falling apart. I write this article just days after the tragic shootings in Orlando, and following weeks of flash flooding that have left areas of the South, particularly

Texas, in devastation. As an individual watching these events from afar, I sometimes feel it all as paralyzing. This is a time when many feel a strong need to come together, in community and partnership, to provide one an-other emotional support and consolation. For many, the crucial question comes up: “How can I help?”

For me, this question comes at a pertinent time. Last week, I attended the annual Consumer Cooperative Management Conference (CCMA) in Amherst, Mass. CCMA provides an opportunity for food cooperators to share their experiences, successes, and challenges in order to learn from one another and improve our co-ops back home. Some of the excellent sessions I attended this year outlined how various cooperatives, much like GreenStar, are partnering with local organizations to make a real difference in their communities.

The economic power of cooperatives, in collaboration with community part-ners, heightens our ability to promote and live our cooperative values collective-ly, thereby strengthening the communities we live in both economically and in spirit. We experienced that at GreenStar in May, when we raised $5,160 at the registers for the Healthy Food for All (HFFA) program. Through this program, more families who are facing financial hardship will be able to afford a CSA share this year, providing them nutritious, organic foods fresh from our local farms. In turn, HFFA promotes our FLOWER healthy food access discount program, even guiding their participants through the FLOWER application process. By working together and supporting each other, both organizations prosper and increase our collective value to the community.

Similar partnerships are emerging at co-ops around the country. For instance, Bozeman Food Co-op in Montana is a leading sponsor of the Community Café, a program that provides “pay what you can” hot evening meals every night. The

co-op sponsors a dinner once per month, with Board members volunteering to help serve the meal. In return, the Community Café prominently displays Bozeman’s name and logo in the café and on their website in recognition of their contributions.

As co-op member-owners, we’re also able to stretch beyond our community’s borders and help others far away. We do this every day at GreenStar — for ex-ample, when we purchase a cup of Fair Trade coffee.

So how does this relate to my initial question of how we can help those in Orlando and Southern regions devastated by recent floods? The answer is, quite simply, community partnerships.

Two days after the Orlando shootings, I received a call from our Ameri-can Red Cross representative. She knew we weren’t planning another blood drive until September because of the work required to open the College- town store. However, the Sustainability Center wanted to sponsor a blood drive to support the Orlando victims and didn’t have an appropriate-sized space. We do have such a space, and the Red Cross offered to provide the extra support we’d need to make the drive work. This was a perfect union of three community-focused organizations working together to offer an op-portunity for members of both the Sustainability Center and GreenStar, as well as the community at large, to help those in need in Florida, and also in the flooded regions.

The need is great. The blood we collect will be used to replenish the vast supplies of blood that have been shipped from American Red Cross regional centers, ours included, to support the smaller local blood banks in affected re-gions. The need for blood in the summer is traditionally high. According to the American Red Cross, high school and college blood drives are particularly suc-cessful, accounting for 20% of blood donations during the school year. When tragedy strikes just before or during summer months, as it just did in Orlando and Texas, the already heightened need is exacerbated.

The joint Sustainability Center/GreenStar Community Blood Drive is being held on Wednesday, July 27 at The Space from noon to 5 pm. Please consider giving, if you can, and participate in the strong sense of community spirit that makes Ithaca such a great place to live.

A Community Partnership Blood Drive: Helping Orlando and Others

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

Community Blood Drive

at The Space @ GreenStar

Wednesday, July 27from 12 to 5pm

Co-sponsored by the Sustainability Center and GreenStar Co-op

Sign-up through the Red Cross:1.800.Red.Cross (1.800.733.2767)

or visit www.redcross.org

GreenLeaf 5 July 2016

By 12th Moon, Council President

Council held its monthly meeting on Tuesday, June 14 in the Classrooms @ GreenStar with ten of our fourteen Council members, our

Board Administrator, and four staff members in at-tendance. After introductions and announcements, we moved to our agenda items.

Brandon Kane, our General Manager (GM), pre-sented our first agenda item — the monthly GM Re-port. In his report, Brandon told us that the front doors have been replaced at the West End store, and window

graphics were applied to the north- and east-facing windows. At the DeWitt store, the awning has been replaced and window graphics will be applied soon. The man-ager for the Collegetown store has been hired, and staff are being hired and trained with an anticipated opening of August 17. Brandon said that the new “Incredi-Bulk Thursday” sales program has been well received and that staff are considering a re-arrangement of the bulk department. He also reminded us that there is an e-voting drive to get member-owners to sign up for electronic voting prior to our October voting period. GreenStar member-owners who sign up for e-voting during the drive will be entered into a random drawing for four $50 gift certificates to the stores. Sales growth continues to be slow with an average of just over 2 percent, which is better than the national co-op average but still under GreenStar’s budget. Co-ops across the country are experiencing lower sales growth than in years previous to 2015 as the competition to sell natural and organic foods has broadened to include many more corporate supermarkets, convenience stores, and even gas stations.

We next received the GM’s B.1, 1st Quarter Financial Monitoring Report, which gave us much more detailed information about the financial condition of our stores as well as the steps being taken to improve our position. We found the report to be submitted on time, complete, and in compliance with policy except for those subsections that show a sales growth of less than the minimum re-quired 3 percent. The next item, the GM’s B.11, Education Monitoring Report, was tabled to our July meeting as the version included in our agenda packet was not the complete and up-to-date copy.

A proposal to apply to the Cooperative Fund of New England for a line of credit, which could be drawn on if there are unexpected expenses related to our Collegetown store, came next. The proposal was approved, authorizing the GM and Finance Manager to borrow as much as $300,000 if necessary.

The next item had been discussed at earlier meetings and at the committee level over the past few months. It was a proposed referendum relating to the sales of red meat in the stores that would replace the three existing red meat referendums approved by our membership in previous years. The proposal was approved to be voted on by our member-owners in October, and is meant to clarify issues of incompatibility between the existing referendums.

Our mid-meeting break was next, but we were ahead of schedule and decided to first approve the minutes, both regular and executive session, from our May 10 meeting, with a few minor amendments. We then approved a proposal to add a 20- to 30-minute “Strategic Planning” item to one of the three quarterly meetings and amend our Calendar/Workplan to reflect the additional item.

After our break, we said our farewells and appreciations to Susan Beckley for her service and wished her well. We then welcomed Cheryl Thompson to Council and she became a voting member. The seating of Cheryl keeps our number at fourteen, as we received the resignation of new mother Ellen Brown after our last meeting. We now have one seat open. With the beginning of our Council year, which runs from June through May, we next conducted our Dis-closure of Conflicts of Interest. All Council Members submit a form stating any

conflicts they may have and verbally state any such conflicts.A proposal to formalize our annual officer election process into policy was pre-

sented and approved next. We then discussed whether we should table the last two items on our agenda because four of our members were absent. We agreed to table both our officer elections and our self-monitoring of our Policy C.6, regarding the election of officers for the coming year, to our July meeting — hoping to have more if not all Council Members present at that time. The meeting was then adjourned.

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Council Approves Fall Red Meat Referendum, Postpones Officer Election, Seats New Member

Next Council MeetingTuesday, July 126:30 - 9:30 pm

The Classrooms @ GreenStar, 702 W. Buffalo St., IthacaMembers always welcome!

Tentative Agenda Items:• Receive GM's B.11, Education Monitoring Report

• Receive GM's B.0, Global GM Constraints Monitoring Report• Receive GM's B.3, Asset Protection Monitoring Report

• Council Self-Monitoring of C.6, Officers• Council Self-Monitoring of C.5, Code of Conduct

• Election of Officers• Appoint At-Large Committee members

• Set Dates for Fall Membership Meeting and Member Forums

Agenda is tentative and subject to change. To confirm items, see ac-tual 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, with another vacancy

anticipated in the near future. 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 7 for more details.

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. Please email letters to greenleaf@

greenstar.coop or mail to the address above.

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

GreenStar’s Council is looking for member-owners to fill at-large seats on its committees: Expansion, Membership,

Bylaws Review, Personnel, Governance, and Finance. 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/council-committee-form/

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

Committee Members Needed


Check out our giveaway on

TO ENTER: Like, Share, and (most important),

COMMENT on our weekly post.

We'll pick a winner at random from all the

comments.

By Patrice Lockert Anthony

A cooperative, or co-op, is a legal entity owned and democratically controlled by its mem-bers. While a few differ in who gets a vote,

for most cooperatives, members have equal owner-ship — that is: one person, one share, one vote. All co-ops, no matter what form (food, housing, utility, etc.), share a common purpose of serving the mem-bers and the community.

GreenStar Cooperative Market is not the only co-operative in town. Ithaca is also home to Buffalo

Street Books, a previously privately owned book store (which is running a fund-ing campaign right now: www.buffalostreetbooks.com), Alternatives Federal Credit Union (which has a very special mission to serve the underserved and economi-cally challenged), Handwork (a cooperative craft store), the Ithaca Farmers Mar-ket (farmers collectively selling their produce/products), Moosewood (previously privately owned, it is now a workers’ collective), and more. Cooperation has never been only about where we shop for food. It is also about where we live, whom we purchase our utilities from, whom we trust with our money, where we dine, and so much more.

Cooperating is the sine qua non of evolved peoples and societies. Cooperatives al-low us to uplift, challenge, and educate ourselves and others. Who we want to be and how we want to arrive are questions whose answers are informed by cooperatives and cooperating. This is why I participate in the leadership of a cooperative. It is why I help support other cooperatives.

When we cooperate we learn from and support each other personally, profession-ally, and societally. It is, to me, the best of what this world has to offer. The African proverb “It takes a village...” is based on the notion of cooperative child-rearing. We are all in this together. When we work together, and are concerned for each other’s health, children, food access, education, safe space, and so on, we create a better world ... a less selfish and self-serving world.

A lot of co-ops practice “patronage dividends,” where a part of the profit (that isn’t needed to support the cooperative’s mission or serve its members) is given back to members in a check at the end of the year. Buffalo Street Books pays patronage dividends to its members. GreenStar is beginning to explore this option, too. This is another way to support your cooperatives. Allowing the cooperative to use its income to fully support the cooperative in the best possible ways, and then give a percentage back to members out of available funds (profit) is a great way to participate in the leadership of the organization. It is forward-thinking.

Forward-thinking leadership is what I practice and what I write about in this column. I am excited by, and passionate about, all we can do — here locally, nationally, and around the world, by working together. Leading in this way is a natural milieu for me. I was raised by a mother who was this kind of thinker and leader. She was raised by parents who did the same. We take care of ourselves even while supporting the whole. We take of the whole even while taking care of ourselves. As humans in this common experiment called living, we are all in the struggle. Whether we cooperate for good or bad, whether we accept the challenge to uplift or work to exploit someone’s vulnerability, we are in it together. I choose cooperating for uplift and creating a better world. I hope you’re here with me.

Cooperatives CooperatingCooperative Life

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Comment:From out of town (Tampa) — I’m vegan, and travel every week. Second time I’ve

been here in a month — the vegan selection is outstanding! I’m so impressed! Bet-ter than some Whole Foods three times as big! Keep it up!

— Anonymous

Reply:Hey there!Thank you so much for the wonderful note! We continually strive to offer

up the newest and best vegan products in our store, and take a lot of pride in being able to provide for everyone’s personal dietary choices. We believe that the Co-op is a place for everyone to be able to shop and eat what they feel is healthiest for their minds and bodies, as well as their budgets. We will contin-ue to offer the widest possible selection of vegan goods that we can, and hope you continue to visit us when you’re in town.

Thanks again!— Adam, Grocery Department Manager

Question:Will you be stocking bulk items, dairy, and fruits and veggies at the College-

town store when it opens? I am looking very forward to being able to walk to a co-op and do the bulk of my grocery shopping without a car — I know the neighborhood hopes for a non-convenience store, i.e. good, full stock.

— Anonymous

Reply: We intend to stock our Collegetown location with most of the staples you’d

hope to find at a full-sized grocery store. There will be produce, fresh foods, dairy, bulk, grocery, wellness, and health and beauty items. Please continue to give your feedback once we’re open!

— Sara, Store Manager

Comment:Please, please get wi-fi — or get rid of the Clarity thing. So frustrating, my

phone won’t go on 4G access because of Clarity. Just set wi-fi at both places, please!

— Anonymous

Reply:Hi! We do have free public GreenStar wi-fi. The wireless network is GSPUBLIC

and the password is greenstar. This network is available at all our locations. There are no Clarity networks associated with our stores, but if your device is connecting to networks you don’t want it to, you can remove them. Just do a search for something like “forget network” or “forget wireless network” and include your device type or operating system. Follow those instructions to remove the network that’s causing you trouble. Next time you’re at the store, if you have the same problem, or if you have any difficulty connecting to our store wi-fi, ask for me at the Customer Service Desk and I’ll do my best to help you personally if I can.

Thanks.— Jeremy, IT Manager


Community Blood DriveIn response to recent events, GreenStar and the Sustainability Center will co-

sponsor a community blood drive at The Space @ GreenStar on Wednesday, July 27, from 12 to 5pm. Sign up through the Red Cross by calling 1.800.Red.Cross (1.800.733.2767) or visiting www.redcross.org.

Yoga Art Show at West End StoreDuring the month of July, the Children's Play Area at GreenStar's West End Store

will be decorated with artwork created by pre-K, kindergarten, and first-grade chil-dren from Caroline Elementary School who attended yoga classes taught by Diane Hamilton. Come and enjoy this yoga-inspired art show.

Council Member NeededWould you like to serve on GreenStar’s Council (board of directors) — with-

out 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 2017). An additional vacancy is anticipated to open soon. 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 commit-tee, 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.

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 for 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.

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.

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].

CommonBound 2016 Cooperative Network GatheringShape the future of cooperative organizing in NY — join us on July 8-10 at

SUNY Buffalo in Buffalo, NY for the CommonBound 2016 Cooperative Network Gathering. CommonBound will bring together hundreds of leaders and organizations from across North America for an international conference on visionary strategies for achieving deep systemic change. Participants will share insights and stories, build relationships, highlight achievements, and chart a shared path toward a society that puts people and planet first. Participants will include a cross-section of community leaders, thinkers, and practitioners from around the world, including the New Economy Coalition’s 140-plus member organizations from throughout the US and Canada. The conference will feature more than 20 workshop tracks and daylong gatherings exploring a range of topics. Visit www.commonbound.org to register, or to view opportunities for financial assistance.

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

Ithaca, invites homeschooling families to join us for the 2016-2017 school year. NLLC offers three sessions of classes and events for all ages of children, along with social clubs, gatherings, field trips, community service, and community events. Past classes have included everything from Natural Building to Latin, Beginning Fiddle to American Sign Language, Puppetry to Capoeira. For more information on NLLC, visit mynllchs.org or contact Membership Coordinator Di-Anna at 607.542.9892.

GreenStar Events

Community Events

This month on our hot bar:

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

available at the deli counter

Sunday- Mediterranean Monday- Asian

Tuesday- Tacos/LatinWednesday- Homestyle

Thursday- Indian Friday- BBQ

Saturday- Mediterranean

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.

GreenStar West End will be –OPEN–

on Monday, July 4, from 8 am to 9 pm

GreenStar Dewitt will be closed for the day.


Brandon the General Manager

KeVita Probiotic Tonic Turmeric GingerBillions and billions of good bacteria a day keep the doctor away.

Louisville Vegan Jerky Sesame TeriyakiFinally, a replacement for Stonewall's jerky has arrived,and it’s sooo much better! Give it a try.

Gardein Seven Grain Crispy Tenders Veganly wonderful protein without all the heaviness of most veg-friendly products out there. Gardein does it better than anyone else!

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4 ears of corn4 Tbsp mayonnaise½ cup cotija, queso blanco, feta, Romano, or Parmesan, gratedchili powder1 lime, sliced into wedges

INGREDIENTS

Process

for Four

This recipe takes fresh, sweet summer corn —already amazing — and adds salt, tang, and spice to the experience. If you have an outdoor grill, prepare the corn that way, but for those without, a broiler is a great shortcut!

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

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

Turn your oven’s broiler up to high or fi re up the grill. Peel off only the outer layers of the corn husks and clean off all the corn silk. Leave the green ends attached for a convenient handhold.

Place the ears on a baking pan under the broiler for 2 to 3 minutes, or on the hot grill, then rotate them and repeat until they’re brown and toasty all the way around. The broiling shouldn’t take more than 10 minutes total.

Remove the remaining husks. Working quickly, spread a tablespoon of mayonnaise over each cob, lightly coating every kernel. Next, sprinkle the cheese all over the corn. It should stick fairly easily to the mayonnaise, but you’ll probably get a little messy while coating them thoroughly. Sprinkle chili powder over the corn, but not too much or it’ll be gritty. Use any chili powder you like; ancho or cayenne are great. Lastly, squeeze lime juice all over and serve hot!

Mexican Street Corn

Mexican Street Corn


JunePhoto Album

Collegetown store gets some colorCollegetown Crossing building progress

The GreenStar parade gang

Pam and Sherry keep the beat

Carts ready to rock for Ithaca ParadeDennis from veggie supplier Four Seasons Produce


How to Naturally Increase Your Energy and Feel Great Thursday July 7, 7 – 8:15 pm

Energy = Life. When we have lots of energy, we're healthy, we feel great, and we can accomplish a lot. It's fun to be around energetic people — they lift you up. The opposite is also true. When we don't have a lot of energy, we can drag others down. And when we're really low on energy, that's when we may get into trouble.

Illness can manifest when our battery gets too low for too long. Join Health Coach Nathan Walz to learn what you need to do to consistently have better energy and feel great.

Lacto-Fermentation 101: How to Make Probiotic, Live-Culture Ferments at HomeWednesday, July 13, 7 – 8:30 pm

Learn the basics of vegetable lacto-fermentation from some of Ithaca's professional picklers. Silas Conroy and Anna McCown of Crooked Carrot Fermentery will discuss the basic science, histo-ry, and health benefits of fermentation. You'll get to taste lots of

Crooked Carrot's ferments, both familiar and experimental! Silas and Anna will choose a seasonal ferment (or make one up!) to dem-

onstrate fermentation techniques: processing, salting, pounding/abrading/brining, packing, setting up an incubation space, monitoring during fermentation/aging, and troubleshooting. $8 for GreenStar members/$10 for non-members.

The Skinny on Fats Wednesday, July 20, 6:30 – 7:45 pm

Learn what you need to know about fats and weight loss, and the crucial difference between good fats and bad fats. Instructor Sophie Alexander of the Nutritional Wellness Center will wrap up this class with a tour of the store to guide you in healthier shopping.

Energy BitesWednesday, July 27, 7 – 8:15 pm

Come to this class and learn how to make satiating protein snacks that get you through your exercise routine or a camping trip, or that simply provide a healthy snack to carry you to the next meal. Energy Bites take minutes to whip up, and the sky's the limit

on creating a combination of flavors and textures that even the fussiest of children will like. Samples and recipes will be provided.

Class instructor Debra Walsh is the owner of Cookingcoachconnection.com. $5 for GreenStar member/$7 for non-members.

COOKING & FOODLearn about nutrition and how to use fresh, local ingredients

CO-OPCooperative-focused education

HEALTH AND WELLNESSGet the knowledge to help you feel your best from a local expert

ENVIRONMENTClasses focused on our natural environment and the sustainability movement

Where Learning, Health, and Fun Come Together

JULY Classes

Pre-registration required. Class size is limited. Sign up at GreenStar’s Customer Service Desk, www.greenstar.coop/classes, or by calling 607.273.9392.

Classes held in the Classrooms @ GreenStar, 700 W. Bu�alo St., Ithaca.

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Lacto-Fermentation 101By Silas Conroy

When we started the Crooked Carrot in 2011, our first two goals were to learn how to run a small business that lived up to our values, and to contribute to the already thriving local

food system. While there were already a multitude of successful organic farms in the

area, we saw two potential challenges to move local food forward. First, we saw an enormous resource in the excesses, abundances, and “seconds” (delicious but cosmetically damaged produce) that were being compos-ted by local farmers, simply because there wasn’t a market for them. The United Nations’ Food and Agriculture Organization estimates nearly 900 million tons of food are thrown away each year for this very reason! Sec-ondly, we felt it was important to employ techniques to make a wider diversity of local food available year-round. In order for more people to re-localize their diets, they needed more than potatoes and turnips to get them through the lean months of February and March.

While we tried many different strategies toward addressing these two challenges, the most elegant and powerful technique that emerged for us was lacto-fermentation: an ancient microbiological process employing naturally occurring probiotic bacteria to create new flavors and protect food from spoilage indefinitely, while creating numerous health benefits — all with relatively little energy input.

Health BenefitsWhy are lacto-fermented foods so healthy? With the revival of lacto-fermented

foods in our diet over the past 10 years, there has been a groundswell of new research into the far-reaching health benefits of these products. Current studies point to re-markable possible benefits of eating these foods, such as improved mood and cog-nition, reduced sugar cravings, and immune system enhancement. While the final results of many of those studies are not yet published, scientists have reached greater consensus regarding three main claims: “pre-digestion,” nutritional enhancement, and the immune system assistance provided by live, probiotic cultures.

During fermentation, naturally occurring probiotic bacteria metabolize compounds available in the vegetables as food — breaking down large molecules into smaller ones, and thus making them easier for our bodies to absorb. This process of bacteria “di-gesting” vegetables creates lactic acid, which pickles the food, but also generates new compounds and nutrients that didn’t exist in the fresh vegetables prior to fermenta-tion. Finally, researchers are just beginning to understand the many positive impacts of consuming the live probiotic cultures themselves. The primary theory at this point is that live cultures in lacto-fermented foods lend genetic fluidity to our immune system, rapidly adapting to protect our guts against pathogenic bacteria.

Unlike yogurt, which contains isolated strains of probiotic bacteria, lacto-ferment-ed vegetables contain a whole community of probiotic species. These probiotic bac-teria line our entire gastrointestinal tract, forming a protective barrier against patho-gens that enter our body through our mouths. Unlike our body’s own cells, however, whose “lives” and functions are all governed by our human DNA, the community of live cultures contains an incredible diversity of DNA and can reproduce very quickly — allowing them to quickly adapt to new pathogens. This, in turn, gives probiotics an advantage, allowing them to outcompete and even kill bacterial “invaders” from taking hold in our bodies. For more information on new studies looking at the mi-crobiology of probiotics and vast, positive implications for our health, check out the Microbiome Project — a National Science Foundation-funded program designed to map out all of the flora and fauna that exist within the human digestive system.

PreservationIn addition to being extremely healthful, lacto-fermentation also has incredible

advantages as a preservation technique. It’s low input — it doesn’t require fancy, ex-pensive equipment, specialized training, or large amounts of energy. It can be easily done at home or on a community scale.

The same basic technique (more on this later, but essentially: “chop, salt, wait”) can

produce a huge variety of products and employ just about every vegetable family there is: Korean kimchi, El Salvadoran curtido, innumerable kinds of sauerkraut from Europe to Russia, full- and half-sour pickles from the Lower East Side. While these are some of the best traditional foods in the world and worthy of trying at home, the truth is you can create your own distinctive ferments with just about any vegetables you have on hand.

Finally, last but not least, is flavor. It’s no surprise that many of the world’s best foods are fermented (e.g. chocolate, cheese, sourdough bread, miso, beer, wine). That’s because fermentation, and especially lacto-fermentation, not only creates new food molecules important for nutrition, but also generates thousands of flavor mol-ecules that simply didn’t exist in the vegetables in their raw state.

Live-Culture Ferments at Home (“Chop, Salt, Wait”)The essential process of fermentation is remarkably simple: prepare the fresh in-

gredients (peel, chop, etc.), salt or brine the prepared vegetables, and create the right conditions for the wild cultures to thrive. Lacto-ferments require time (from about 5 days to 4 weeks), salinity (2.25 percent salt by weight), the right temperature (60-65 degrees F), and an anaerobic environment (no oxygen). To learn more about lacto-fer-mentation, check out any of the now-numerous popular books on the subject. One of the best books to read is The Art of Fermentation, by Sandor Katz (available at Durland Alternatives Library). Or, if you’d like to get some hands-on experience, come ferment with us at Lacto-Fermentation 101 at the Classrooms @Greenstar on Wednesday, July 13 (registration required, see page 10 for more information). We’ll be tasting a huge

array of fermented foods, teaching fermentation basics and troubleshooting, making a ferment (or two!), and talking more about the health benefits of probiotic foods.

Silas studied engineering before beginning a career in local food-systems work, spending time in diverse positions throughout community-based food systems. In 2011, he and business partners Johanna and Jesse Brown founded the Crooked Carrot, a local-foods pro-cessor based in Ithaca, NY using traditional preserva-tion methods and sourcing 100 percent of its fresh in-gredients from local, ecologically minded farms. Learn more at www.crookedcarrotcsk.com.

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Health Matters

WHILE SUPPLIES LAST

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

EVERY DAY!JOI NVisit the Front Desk or

www.greenstar.coop for details


North Office Notes Continued from p. 3

through getting them to accept a plant-based diet. She earned a Ph.D. degree from Cornell University to document this work scientifically through research-based studies. She is also a Visiting Scholar at Johns Hopkins School of Public Health and a Clinical Assistant Professor of Medicine at the University of Illinois Medical College. Her cur-riculum has won national awards and clearly demonstrates the posi-tive impact a food-based curriculum has upon health, behavior, and academic performance.

Food is Elementary (FIE) is a hands-on curriculum that teaches stu-dents about food and nutrition through multi-cultural lesson plans inte-grated with the academic disciplines.

Students learn basic concepts about nutrition, cooking, exercise, and health as they taste new foods. The lessons are integrated with math, sci-ence, social studies, art, literature, music, and health. Food is used as a sensory-based vehicle to teach these disciplines.

FIE teaches to a variety of learning styles. Students who often do not perform well in the conventional academic setting excel with FIE because their creativity and special talents are given a venue to shine within the classroom. FIE has been successfully implemented in ap-proximately 3,000 schools in the US, from Hawaii to Vermont, as well as abroad.

GreenStar agreed not to draw attention to the program publically to keep what is essentially an ongoing scientific study unaffected by outside influence. The FIE curricular strategy has resulted in documented ben-efits to students such as improved test scores, reduced BMIs, improve-ments in behavior, and general health and academic performance.

I was invited to the classroom for their graduation ceremony and was delighted to find rooms full of engaged students happy to tell me why purple cauliflower was better for you than white cauliflower. (“The more color, the more nutrients!”) They told me why it is important to keep the soil clean. (“That’s where food comes from!”) They told me they loved tofu, and one of them said this: “The Food is Elementary program makes me feel happy, hungry for healthy food, and safe.”

Now these were first graders, but apparently they had learned quite a bit about everything from food safety and nutrition, handwashing, and whole foods vs. pro-

cessed foods to how to read labels, the vitamins contained in different foods, and even the history of federal dietary guidelines! They remembered all of this stuff, too, and were even able to identify the botanical classification of plant foods! After all, these classes had learned about over 50 different plant-based foods, some of which even I hadn’t encountered!

This seemed a lot more like the kind of first grade students we want to be seeing: calm and focused, bright and interested, energized and healthy.

It’s all summed up for me by how many favorite foods had changed since the start of the school year. This student’s words were representative: “I have changed my favorite food from candy to broccoli.”

GreenStar is proud to have made this start possible, but if you’re interested in this curriculum, let the district know you would like to see food education programs in place in all our schools. The health of our children is at stake.

A two adult share is $600-750.A single adult is $300-375.

If you sign up at $600 the share price is only $26 for 23 weeks.

The share includes:• A full bag of your choice of produce.• Free choice greens like kale, chard, and escarole every week.• U-pick crops including peas, beans, strawberries, raspberries,

dill, cilantro, edamame, basil, etc.• Lots of flowers!• The experience of picking up your share and U-picking on our farm.

Sign up today! We want you to be a part of our farm!Visit our website for more details.

Sweet Land FarmCSA 2016

Trumansburg, NYwww.sweetlandfarm.org

Check out the Member Labor Postings at the Member Centers

at either store.

Interested in volunteering

at GreenStar?

Happy anything! Gift cards available in any amount.

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BJM students give their year-end Food is Elementary report as program founder Antonia Demas watches.

July 2016GreenLeaf 13

GREENLEAF MARKETPLACEGOODS AND SERVICES OF THE GREENSTAR COMMUNITY

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SUMMER MATH CAMPSLearning how Math Matters! Creative Math Camps for el-ementary school children are about building mathematical mindsets through engaging, hands-on workshops in science, music, art, games, puzzles, and more! Campers still have time to register for any of three weeks of camp: July 11-15 at South Hill Elementary; July 18-22 at Fall Creek Elementary; and July 25-29 and Cayuga Heights Elementary. Scholarships are avail-able. Sign up and learn more at MathEngaged.org, or call the Pro-

gram Director, April Leithner at 914.309.3242.

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tasting room was reclaimed from an Ithaca restaurant, local art hangs on the walls, and on Friday nights the brewery invites local musicians and food trucks to a stand-ing Friday-evening community party. Large windows in the tasting room allow a view of the goings-on in the brewery. “We want people at the bar to look out at the hops growing, look at the brewery, and realize, it’s all right here,” Randy said. “We look for the closest source for a service or product, whether it’s an accountant or gravel. And that philosophy has worked really well.” They even host weekly yoga classes in the brewery itself. A planned expansion of the existing building, set to be completed by fall, will allow for more events as well as more brewing tanks.

Diane and Randy love to experiment with recipes and ingredients. “In three years, we’ve made almost 40 beers,” Randy said. “We can do things bigger breweries can’t.” Hopshire brews beer twice a week. Some of the batches finish quickly; some are set to age for as long as three years in barrels reclaimed from the distillery or wine industries. All are unfiltered and unpasteurized. “It’s the way beer is supposed to be,” Randy said.

Three varieties are available on tap in the tasting room year-round: Beehave, a honey blonde ale made entirely with New York–grown ingredients; Shire Ale, a Scottish-style ale; and NearVarna, an India pale ale. The other taps carry seasonal beers in rotation. Right now you can find, among other varieties, Brambles, a raspberry-wheat ale; The Barley Stone, an Irish dry stout; and Zingabeer, a Bel-gian beer brewed with ginger from the Good Life Farm. Local hard cider is avail-able on tap as well.

Taking community brewing to its furthest extent, once a year Hopshire brews a “CoHOPeration” beer, inviting local hops growers to bring fresh, green hops (which yield a different flavor than that from the dried hops more commonly used) to contribute to a community brew. Those who contribute receive a commemorative beer glass and a credit for some of the resulting beer, whose flavor is determined by the hops varieties that go into the mix. This year’s “hop drop” will be on Saturday, August 27 at the brewery. (Check their website closer to the date for more informa-tion on times and hops requirements.)

Hopshire doesn’t bottle the majority of their beer, selling most of it on tap from the tasting room, but they do sell bottled beer at a few outlets, including GreenStar. “GreenStar is a perfect match for us,” Randy said. The brewery supplies the Co-op with four varieties. Two of these, Beehave and Shire Ale, are available year-round, and two change seasonally. The current seasonal offerings are Zingabeer and Acer’s Wild, an imperial nut brown ale brewed with New York maple syrup and aged for three years. Look for all four on GreenStar’s beer shelves, both at the West End and DeWitt stores.

Which brew would Randy or Diane personally recommend? Diane likes it all, but especially Zingabeer. “We’ve never had a beer like it, and I love that it uses local ginger,” she said. Randy is a hops fan, so NearVarna and the Shire Ale are his brews of choice.

The Hopshire tasting room, located at 1771 Dryden Road, Freeville, is open Wednesday, Thursday, and Friday from 4 to 8 pm. For more information on the brewery, visit www.hopshire.com.

Hopshire Brewery Continued from p. 1

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The hopyard at Hopshire Farm.

Zingabeer: Belgian Pale with GingerZing is right! Tart and delicious with no lingering hoppiness. A

touch of coriander and ginger round out the flavor, making this a perfect pairing for spicy foods — the Hopshire owners recommend trying it with Thai food. Watch out — this one snuck up on me. It’s so smooth, I didn’t even notice that it was 7.8% alcohol by volume.

Beehave: Honey Blonde AleA personal favorite. I consider this my Hopshire session beer. The NY-State honey comes through strongly, adding a depth of flavor without imparting too much sweetness. This ale is light in color and mellow in flavor, and as smooth as can be. The perfect beer for relaxing in the

summer sun! And it’s made with 100% NY-State ingredients!

Acer’s Wild: Imperial Maple Nut BrownAt 9.5% alcohol by volume, this ale packs a punch. Definitely

made for sipping and sharing. NY-State maple syrup imparts a hefty dose of sweetness, balanced by the light finish of hops. I would pair

this ale with a nice extra-sharp Cheddar.

Shire Ale: Scottish AleThis Scottish ale is perfectly balanced. The addition of oats and six

types of malts brings out a malty sweetness with a nice hoppy finish. The color is gorgeous, a deep amber brown. This is a classic, perfect

with a burger (or veggie burger).

Hopshire Brewery Beer GuideBy Morgan Greer, Grocery Assistant Manager/Beer Buyer

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LOCALButter

Byrne Dairy$2.99

1 lb.

ORGANICBlack Beans

Field Day

99¢15 oz.

Non-GMOCanola Oil

Field Day$3.99

32 fl. oz.

ORGANICFrozen Veggies

Woodstock$1.99

10 oz.

ORGANICPasta Sauce

Field Day$2.99

26 oz.

ORGANICEV Olive Oil

Field Day$6.9916.9 fl. oz.

LOCALEggs

Medium Bulk$1.56

dozen

ORGANICWoodtockFirm Tofu

$1.9914 oz.

ORGANICSalad Dressing

Field Day$2.99

8 oz.

ORGANICGF Rice Pasta

Field Day$1.99

12 oz.

ORGANICTaylor Organic

Spinach and Spring Mix

$4.991 lb.

French Peasant Heidelberg

$1.99loaf

LOCALByrne DairyOrange Juice$2.99

half gal.

Cup of Co�eeIn-House Mug

.92¢8 oz.

Fresh Baked Mu�n

GreenStar Bakery$1.99

ea.

ApplesMutsu

$1.49per lb.

ORGANICBroccoli

$2.99per lb.

breakfast at GreenStar

GreenStar Natural Foods MarketWest End- 701 W. Bu�alo St. . 607-273-9392

DeWitt- 215 N. Cayuga St. . 607-273-8210w w w. g r e e n s t a r. c o o p

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We’re pleased to introduce our new Co+op Basics program.Co+op Basics o�ers everyday low prices on many popular grocery and household items.

LOCALEggs

Medium Bulk$1.56

dozen

ORGANICBlack Beans

Field Day

99¢15 oz.

ORGANICHoney Nut O’s

Field Day$2.99

14 oz.

ORGANICFrozen Veggies

Woodstock$1.99

10 oz.

ORGANICPasta Sauce

Field Day$2.99

26 oz.

ORGANICRolled Oats

Bulk$1.59

per lb.

ORGANICLocal Firm Tofu

Ithaca Tofu$1.59

each

ORGANICKetchupField Day

$3.9932 oz.

ORGANICSalad Dressing

Field Day$2.99

8 oz.

ORGANICFusilli

Field Day$1.99

16 oz.

ORGANICSpinach and Spring Mix

$4.991 lb.

Multigrain BreadHeidelberg

$1.99loaf

ORGANICGrape Juice

Field Day$3.69

32 fl. oz.

LOCAL Organic

Salad MixesRemembrance Farm

$3.495 oz.

grown in Trumansburg, NY

LOCALMutsu Apples$1.49

per lb.

ORGANICBroccoli

$1.99per lb.

July 2016 Vol. 32, No. 7 · The Newsletter of GreenStar Cooperative Market July 2016 Vol. 32, No. 7...

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