February - Honest Weight Food Co-op

HONEST WEIGHT FOOD CO - OP
ORE
HOURS
ST
484 CENTRAL AVENUE • ALBANY N.Y.
(518) 482-2667 (482-COOP)
MONDAY – FRIDAY
7:00 – 9:00
SATURDAY–SUNDAY
8:00 – 8:00
ISSUE #392
FEBRUARY 2013
Fair Trade Sweets for
Your Valentine
by Erin Shaw
Nutrition Education Committee
PRINTED with SOY INK on RECYCLED PAPER
:
What’s
the Scoop?
• Secrets of happiness
revealed 4
• A feast of noodles 6
• What’s become of the
trees? 10
• Meet Leigh Nowicki,
queen of our bulk
dept. 12
• Fun things to do
at the Co-op in
February 14
NEWS
at a glance
With Valentine’s Day closely approaching, we know we will soon
be inundated with pink frilly boxes filled with little chocolate hearts.
Chocolate is an $83 billion a year
industry (2010) with Valentine’s’
Day accounting for some of the
highest sales of the year.
How often, however, do we think
about how that little package of delicious chocolates has arrived in our
possession? Cocoa beans, which
grow in tropical climes, are often
sourced from countries where ethical work practices are not the norm.
The International Labor Organization reported that in 2005 there
were 200,000 children in the Ivory
Coast—the largest producer of cocoa beans in the world accounting
for roughly 35% of the world cocoa
supply—working in the cocoa industry. Some of whom were working
in what are considered the “worst
forms of child labor.”
Fair Trade certification programs
aim to guarantee: fair prices for the
growers and producers, ethical purchasing practices, an environment
free of child and slave labor, a safe
continued on page 8
by Nancy Ellegate
The HWFC Board of Directors met
on Wednesday, January 2.
Budget
The proposed budget for the first
six months of 2013 was to be voted on at the January membership
meeting. (Usually, members vote on
a full year’s budget. This year is an
exception because the Co-op is in
the process of changing its formal
fiscal year, and a new budget will
be needed for the fiscal year to start
in July 2013.) The Co-op’s financial
continued on page 3
Behind
the Co-op
The Honest Weight Food Co-op (HWFC)
is an organization owned and operated
by its members. Its main purposes are to
supply high quality natural foods at low
cost to both members and non-members,
and to bring people together through
cooperative action.
Board of Directors
President: Lynne Lekakis
Active HWFC members work
three hours per month and receive a
discount off ticketed prices. Please see
the Customer Service Desk for more
information about becoming a member.
Vice President: Bill Frye
Treasurer: Hilary Yeager
Secretary: Ned Depew
Honest Weight is currently located at
484 Central Avenue in Albany, New York,
a half-block west of Partridge Street.
Committee Liaisons
Bylaws Panel
Ned DePew
518-732-2117 ned@surferz.net
Communications
Ned Depew
Roman Kuchera
Finance
Hilary Yeager
Roman Kuchera
How to contact the Co-op… Postal mail – Honest Weight Food Co-op,
484 Central Ave., Albany NY 12206 • Phone – 518-482-2667 (482-COOP)
Email – coop@ honestweight.coop • Website – www.honestweight.coop
Governance Review Council
Bill Frye
518-810-7924 nswilliamfryeiii@gmail.com
Nonprofit
Bill Frye
518-810-7924 nswilliamfryeiii@gmail.com
Nutrition Education
Rebekah Rice
Personnel
Rob Sweeney
Strategic Planning
Lynne Lekakis
518-427-7386 kaneandlekakis@gmail.com
Governance Review Council
Leif Hartmark, chair leif.hartmark@oneonta.edu
Leadership Team
Finance manager: Alfred Bouchard
(x107)
Systems leader: Lexa Juhre
(x101)
Communications leader: Lily Bartels
Member coordinator: Nate Horwitz
(x104)
Outreach coordinator: Amy Ellis
(x128)
Marketing/Merchandising
coordinator: Jennifer Grainer
(x106)
Front End manager: Katie Centanni
(x109)
Bulk manager: Leigh Nowicki
(x130)
Cheese manager: Tom Macgregor
(x118)
Food Service manager: Donna Quinn
(x108)
Grocery managers: Nancy Reich
(x119)
Meat manager: Cheng-Hua Lee
(x113)
Produce manager: Nick Bauer
(x102)
Wellness manager: Kevin Johnston
(x111)
Articles in the Coop Scoop are
for informational purposes only
and are not intended to diagnose,
advise and/or treat medical
conditions. Contact your health
practitioner.
2
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(518-482-3312+ ext.)
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Coop Scoop
NEWS AT A GLANCE, from page 1
officer provided a budget with an
accompanying narrative and clarified various points.
January Membership Meeting
The only vote that will be taken at
this meeting will be on the budget.
Other issues to be discussed will be
plans to institute proxy voting and
upcoming vacancies on the Board.
Interested members can start to
consider running for a seat on the
Board.
Message Board
The Governance Review Council
noted the need for a message Board
through which members can communicate if a proxy voting system
is adopted. The Communications
committee is currently working on
this.
Orientation
An Orientation Curriculum Working Group has been created. The
goal is to have a more organized
and dynamic orientation process
for the new store. A meeting with
current orientation leaders will be
arranged.
Help Offered
Several members have approached
Board and staff, offering to help
with the move to the new store.
Moving cannot commence yet, but
the Leadership Team will consider
possibilities for these offers.
Complaint
A Board member received an e-mail
complaint regarding disrespectful
comments about meat purchases.
The Board will invite the correspondent to be in touch with the Leadership Team directly about this. There
was a discussion of the need to be
respectful of consumers’ choices
and to increase attention and training on this issue.
Finance
The Finance committee will review
and update the Co-op’s accounting
manual.
Suggestions
A Co-op member has made some
formal suggestions on the Co-op’s
management structure. A response
will be drafted.
Executive Session
The Board met in executive session
at the end of the meeting.
Minutes
Minutes of all meetings are available
on the Co-op’s website as password
protected files. Please see the instructions on the Board Meetings page.
Upcoming Meetings
Generally, Board meetings are held
on the first Tuesday of each month
at 5:45pm at the First Unitarian Universalist Society of Albany,
405 Washington Avenue. The sched-
ule can change, so it is recommended that anyone planning to attend
check date, time and location.
Note: News at a Glance is a summary of the
meetings of the HWFC Board of Directors.
Guidelines
for Coop Scoop
article submissions
1. You must include your NAME and PHONE
NUMBER on all submissions. Articles without a
name and phone number will NOT be accepted.
Submissions by e-mail are preferred.
2. Article deadline is the 10th of the month,
at store closing time.
3. Handwritten copy is NOT accepted
without prior approval.
4. Please e-mail your article to both
fordtrupin@verizon.net and
trupinjet@gmail.com.
All articles are printed at the discretion of
the Editor and Editorial Board. It is a policy
of the Coop Scoop only to print articles
that have been signed.
Work credit for articles is only available if
pre-approved by the Scoop Editor.
Behind the
Scoop
Editor: Judy Trupin
trupinjet@gmail.com
Production designer:
David Ford
fordtrupin@verizon.net
Online calendar editor:
Holly Grieco
scoopcalendar@gmail.com
Advertising rep: Kim Morton
518-330-3262
kim.a.morton@gmail.com
Distributors: Nancy Fisher, Doug O’Conner
Printer: Digital X-Press
February 2013
3
A report
p
from the Food For Thought
g film series
by Ruth Ann Smalley
“intentional choices
we make…
thoughts, activities,
conduct…
can boost our chances
for personal happiness”
“Sometimes we eat only rice and
salt, but still we are happy.”
–Manoj Singh, rickshaw driver
December’s Food For Thought Film was
called, simply, Happy. It is a globe-circling investigation of what it means,
and what it takes, to be happy. Namibia, India, Denmark, Japan, Okinawa,
Bhutan—the film believes we can learn
something about happiness and the
lack of it, from these places. From psychologists to rickshaw drivers, monks,
and farmers, from professors to Cajuns, surfers and homeless shelter workers, Roko Belic’s documentary considers
who is happy and why.
Happy deals with many aspects of
happiness that most of us have heard
4
about before: that beyond a certain
moderate income, it is not closely tied
to wealth; that it is more commonly reported among people in strong, bonded relationships and communities; and
that it is often associated with an other-oriented, altruistic outlook, rather
than a self- and image-oriented mindset. The film features a number of happiness scholars, with commentary from
professors Edward Diener, Richard Davidson, Sonja Lyubomirsky, Mihaly
Csikszentmihalyi, and others. Happy’s
strength is in how it combines the data
with the illustrations. The film rolls out
the theories and the numbers, but then
focuses the camera on the people whose
lives embody the proof.
“We, through intention, can
change our brain.”
–Richard Davidson
One of the film’s most important premises is that a large chunk of our ability to be happy lies within our personal control. According to the happiness
studies of identical twins, only 50%
of our capacity for happiness is determined by our genes. A surprisingly small 10% is related to our circumstances, such as our income or status,
and a whopping 40% is what they term,
Coop Scoop
“intentional behavior.” That is, choices
we make about our thoughts, activities,
and conduct. This would seem to give
us a lot of room for shifting our personal stats on the happiness index. Individuals such as a former beauty pageant
queen whose horrible accident painfully disfigured her and blew apart her
family, and a wealthy man who left everything to care for the dying at Mother
Teresa’s refuge offer us moving examples of people powering their happiness
through intention.
However, it is striking that many of
the examples of long-term happiness in
the film are people whose cultural circumstances already support other-oriented behaviors. From the Cajuns, to
the Okinawans, the San Bushmen, and
the Danes, happy people experience
their happiness within a larger framework of community. Cultures such as
these tend to emphasize the integration
of young and old, valuing or even creating extended-family living, through
shared housing or meals, and other opportunities for conviviality. These lifeways provide a kind of infrastructure
for happiness, without requiring so
much conscious effort or intention on
the part of the individual. On the other
hand, in cultures that exert enormous
productivity pressure at the expense of
community and personal ties, the act
of extricating oneself from this happiness-sapping situation would seem to
require unusual acts of intentional behavior. Japan, “one of the least happy”
countries, where death from overwork
has become common enough to be given a name—Karoshi—stands as an example of where interpreting those 5010-40 numbers becomes more complex.
February 2013
FOOD FOR THOUGHT: An Evening of Socially Relevant Cinema is co-presented
by Honest Weight, WAMC Northeast Public Radio and the New York State Council on
the Arts. Along with a documentary film, the monthly event features food samples from
the Co-op and a panel discussion highlighting social, political, environmental and
community issues. Next up…
Thursday, February 21
This month’s
documentary presents
a powerful argument
for why the global
water crisis will be
the central issue
facing our world
this century. Last
Call at the Oasis
illuminates the vital
role water plays in our
lives, exposing the
defects in the current
system and depicting
communities already
struggling with its
ill effects. Developed
by the producers
of An Inconvenient
Truth, the film
features activist Erin
Brockovich and such
distinguished experts
as Peter Gleick,
Alex Prud’homme,
Jay Famiglietti and
Robert Glennon.
All screenings at The Linda, WAMC’s Performing Arts Studio, 339 Central Ave., Albany.
6pm reception, 7pm film. More info and tickets ($6): www.wamcarts.org/eventlist.
php, or call 518-465-5233 ext4.
“We should really be thinking of
happiness as a skill.”
–Richard Davidson
For those of us not born into the social
frameworks most favorable to happiness, honing our happy-making skills,
the film suggests, is within our reach.
First, we need to recognize and get off
of the “hedonic treadmill.” This is the
trap whereby we pursue more material or monetary goals, feel temporarily
happy at our success, and then “adapt”
to the new lifestyle and start wanting
more again. Once off this treadmill, we
can meditate, or identify activities that
engage us to the point of “flow,” Csikszentmihalyi’s term for a state of deep,
almost effortless involvement where
“ego disappears.” Through physical activity, we can stimulate pleasure-related
neurotransmitters, especially through
“novel” forms of activity or exercise. Or,
we can follow the example of the Cajuns or Okinawans, and spend time in
nature, fishing or gardening, and sharing our food and time with friends and
family.
The after-film panel consisted of
Mary Judd, educator and positive psychology consultant, Bethlehem Middle
School principal Mike Klugman, author
James Howard Kunstler, and social entrepreneur Scott Tillit. WAMC’s Graeme
McKenna moderated a very spirited
discussion among the audience and
panelists.
5
by Lisa Vines
Noodling Around in Bulk
According to a recent article in the
Times Union, some of the food trends
for 2013 will be the following items:
heirloom chicken, healthy vegetables (kale, Brussels sprouts), regional cooking, techno-shoppers, Greek
yogurt, noodling, and molecular
gastronomy. By “noodling” they
mean noodles beyond the traditional Italian pasta types. They mention udon, soba, cellophane, and
rice noodles.
Fortunately for the Co-op shopper
eager to stay on top of trends, some
of these noodles suggested for noodling are available in Bulk. Soba
and udon noodles are both Japanese in origin, found frequently in
a broth-based soup, and enjoyed
in cool dishes in the summer and
in warm dishes in the winter. Soba
noodles are thin and made from
buckwheat flour; udon noodles are
thicker and made from wheat flour.
Nutritionally they differ somewhat. Soba, as it is buckwheat
flour based, contains all eight essential amino acids, including one
that wheat lacks: lysine. Soba noodles have about half the calories of
wheat-based noodles. They are often made with some wheat flour,
so people looking for a gluten free
product should check the list of ingredients before consuming them.
Both soba and udon noodles are
naturally cholesterol and fat-free.
Before being included in any recipes, the noodles must be cooked
first: bring a large pot of water to a
rolling boil, add noodles, and boil
for about ten minutes. The noodles
should be tender. When the noodles
are done, lift them from the pot into
a strainer. Rinse with cold water to
remove excess starch. If the noodles
are to be used in a cold recipe, chill.
If they are to be used in a warm recipe, they can be reheated by dunking
them back into the pot of hot water.
Cold noodles can be used in a variety of recipes. Below are just the titles of a few recipes.
Sources
Judy Heverdejs and Bill Daly. “2013
food trends: What’s the next kale?”
Albany Times Union, January 10, 2013.
Wikipedia.org
Read More
www.epicurious.com/recipes/food/
views/To-Cook-Dried-Udon-Noodles233761#ixzz2I6PoQq6M
www.foodsubs.com/NoodlesAsianOther.html
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6
An Education for Life
Coop Scoop
Salad Ideas
• Chopped miso salad with sliced cabbage
• Soba salad with feta and peas
• Walnut miso noodles
• Soba salad with feta and edamame
• Udon noodle salad with broccoli and spicy tofu
• Cold udon noodle salad with seaweed and
cucumber
Miso Soup
Serves 2 or 3. Based on recipe from
www.101cookbooks.com/archives/miso-soup-recipe.html
3 oz dried soba noodles
2–4 TBS miso paste (try the variety in the
refrigerator in the Bulk section)
2–3 oz firm tofu, chopped into cubes (tofu is
available as a bulk item; the cooler is near the
café)
Handful of watercress or spinach, washed and
trimmed
2 green onions, thinly sliced
Pinch of cilantro
Pinch of red pepper flakes
4 cups water
Cook the soba noodles, drain, and run cold water
over them. Set aside. In a medium pan bring the
water to a boil and then remove from heat. Take
a small amount of the hot water and whisk in a
small boil with the miso paste. When the miso
is mixed into the water, add the miso mixture
back to the large pot. Taste the miso broth in the
large pot and adjust the taste to your liking. Add
the tofu. Put the noodles into two or three soup
bowls, and add the miso broth and tofu to the
soup bowls. Add the greens and the herbs to each
bowl. (Do not boil the miso broth.)
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7
FAIR TRADE CHOCOLATES, from page1
workplace with the right to unionize, and adherence to the UN human rights charter. Fair Trade certification covers a variety of raw
products, one of the largest being
cocoa beans.
The practice of promoting Fair
Trade began in the 1940s and was
seen mainly in churches selling
handmade crafts from developing
countries. It wasn’t until the late
1980s that the Fair Trade movement
began to gain traction, with the
first product certification and labeling. In the early 2000s the concept
really began to take off. By the end
of 2010 there were 9,500 Fair Trade
certified products from 700 companies being sold in 60,000 stores. Between 2009 and 2010, cocoa saw
one of the greatest increases in Fair
Trade certification (67%), which
was driven primarily by manufacturers of chocolate bars. In 2009,
Cadbury, one the world’s largest
chocolate manufacturers, committed to supporting Fair Trade practices—around 25% of its global sales
are Fair Trade. Hershey, based in
Pennsylvania, had been under great
scrutiny to follow suit. In October
2012 the company yielded to external pressure and announced that it
will source 100% certified cocoa for
its global chocolate lines by 2020.
(Details as to which certifications
will be used remains vague.)
Unfortunately, less than one percent of the world’s chocolate is Fair
Trade. But there are several ways
that we as consumers can make
sure we’re promoting chocolate
grown and produced in an ethical
manner. One way is to purchase
chocolate from companies that
have committed to sourcing Fair
Trade-certified cocoa beans, such as
Dagoba, Divine, Endangered Species Chocolate, Green & Black’s,
and Theo—all of which can be purchased at Honest Weight.
This Valentine’s Day gives us the
opportunity to support and raise
awareness about how products like
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8
Coop Scoop
chocolate affect the world in which
we live. Educating and promoting
informed purchasing helps to further local as well as global interests,
and is a laudable practice at places
like the Honest Weight Food Co-op.
Resources
www.thedailygreen.com/
environmental-news/latest/organicchocolate-Fair Trade-460609
www.thehersheycompany.com/
newsroom/news-release.
aspx?id=1741328
www.marketsandmarkets.com/
Market-Reports/global-chocolatemarket-164.html
www.ilo.org/global/statistics-anddatabases/lang--en/index.htm
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February 2013
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9
A Gardener’s Diary…
by Julie Harrell
hEARTBREAK
fOREST
Everyone who loves nature has probably seen
their favorite forest home
destroyed. It finally happened to me. After weeks
of bearing witness to
tearing of trees out of
the soil, chainsaws, and
mind numbing, deafening huge machinery, I
now spend my mornings
crying over what has
been left. I walk on the edge of what
once was a breathtaking, beautiful pine forest wonderland, and
now I just see stumps, branches,
pine needles, dead and dying trees,
and logs. Where once a tall, forest
canopy sheltered bear, deer, cougars, squirrels and me, now there is
bright sunlight with the roar of cars
from Route 22 down below. Without
the forest to muffle noise, we now
live with traffic surround sound.
Delightfully scampering deer trails
are replaced by ten foot wide machine tracks with five foot deep ruts
filled with muck and debris. Like
something out of the sci-fi film Avatar, monster logging machines did
this to the innocent and precious
forest floor.
I walk the forest here, every day,
crying out, praying for nature to
come back. Sadness fills my heart
for what was once a secret hidey
hole, a place to cherish the stealthy
pine forest floor, a spot to linger in
quiet stillness watching the wind
blow through the tall, ancient cherry trees where bears dwelled, eating cherries. Now there are huge
ruts going up the hillside, not a forest floor to be found, no moments
of stillness left in this ravaged land,
next to our home in Cherry Plain.
I am sad beyond belief. My friends
tell me this will pass, and that new
life will come flourish here. I know
it to be true, and I pray for my own
enlightenment so that I can over-
come this incredible grief
for someone who died.
The forest died here. The
fragile ecosystem that
lived here, complete with
springs, animals galore,
a lovely pond, steep forested hills, brambles
and blackberries, moose,
cougar, bobcat, coyote,
hawks, it has died.
I only hope I can be in
Heaven to see my hidey hole in the
forest once more. Just once more I
wish to crouch on cat’s feet in the
forest, underneath the canopy of
trees that sheltered us these twenty
years we have lived here, once more
run the secret trails I ran, sit in the
place where the bear slept. Just let
me enter Heaven so that I can come
back to my precious forested glade
again. Incredible sadness now
hangs over this land. The deer are
freaking completely out, running
all over the place, trying to find
their homes again, their homes that
were so brutally taken from them.
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10
Coop Scoop
My biggest challenge has been
to pray for enlightenment to befall the folks who did this terrible
thing. They have never hiked in
these woods that they destroyed for
a quick dollar. Their bodies are not
healthy, from car to tractor to truck
to the couch. If they can become
aware just think how much of the
world can change for the better. If
people who are not like us can feel
what we feel for the forest, for nature, for the beauty in all things,
just imagine how great our world
can become. I will walk this forest
that makes me so sad. I will plant
trees where they were ripped out of
the Earth. I will pray for all beings
to be healed. My prayer is a simple
one:
Myōhō Renge Kyō
Myōhō Renge Kyō is a chant often used
on peace walks, in greetings and for other
prayers. I learned it from Jun San at the
Grafton Peace Pagoda.
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11
Co-op Worker Profile
Bulk is among HWFC’s most
popular departments. It has grown and
flourished over the years, and now contains over 700 products, from snacks to
staples. The person who oversees it all
is Leigh Nowicki, Bulk manager, who
is quick to point out that the department’s success is owing to steady teamwork among employees and member
workers.
Leigh should know. She joined the
Co-op in 2002 and since then, she has
worked with Bulk foods, serving in every role on the team. Her first member job was in the department, and
she loved it so much that a year later,
she became a part-time Bulk employee. Two years later, she “jumped at the
chance” to move up to Bulk assistant
manager, and last August she became
the Bulk manager.
The manager’s duties include “everything,” says Leigh. More specifically,
she’s responsible for ordering and merchandizing products. For those not up
on retail lingo, merchandizing means
implementing techniques for displaying items so that they are both accessible and attractive. Other important
components of the job are looking into
new suppliers, following trends in the
food world, finding sources for new
items, and educating consumers. These
aspects all involve research—talking to
customers and local suppliers, reading
current magazines, and paying attention to what food and health trends the
media highlight, and to what customers request.
Leigh is a native New Yorker, originally from the Bronx. Her family moved
out of the city and settled in Poughkeepsie. She attended college at SUNY
Potsdam, where she earned her BA in
modern dance and Spanish language
12
by Hope Perlman
L E I G H
NOWICKI
and literature. After college, Leigh and
some friends formed a dance company,
The Poplar Street Dance Project. “This
was a long time ago,” says Leigh. Eventually, the dancers moved on to other
ventures. Leigh moved to Spain, where
she studied at the University of Seville
and explored Europe, which she describes as “the most amazing experience of my life.” Leigh also spent several years in Seattle, where she met her
husband. He’s from England, and they
met as tenants of different apartments
in the same house. Eventually they returned east, looking for a community
that was close to her family and to her
old friends in Poughkeepsie. Leigh had
belonged to the co-op in Potsdam, and
says of HWFC that “it is a big factor” in
making Albany appealing. The day she
and her husband moved to Glenmont,
she came to check it out and find out
how to become a member.
Before becoming a Co-op employee, Leigh worked in the non-profit sector. Her experience included positions
as education program manager for the
Arts Center of the Capital Region and
as associate program director at the
Northeast Kidney Foundation. When
she was offered the job of assistant bulk
manager, she left her associate position at the New England Kidney Foundation, but remained there part time
as a grant writer until January 2012,
when she became a full-time HWFC
employee.
Outside of work, Leigh is pursuing a
masters in business administration at
UAlbany. Aside from her professional
activities, she has many interests. She
Coop Scoop
Jean’s Greens
The Homeownership Center
Come in, enjoy the aromas
while you browse our
selection of teas, coffees
and essential oils. You will
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spices & herbal products
to help you stay healthy
through the seasons.
Comfort & Savings For Your Home
We also carry cards, gifts, candles,
bath & beauty products,
jewelry and gem stones.
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255 Orange Street
Albany, NY 12210
518-434-1730
www.ahphome.org
Visit www.GreenCapitalRegion.org
for a comprehensive home
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in collaboration with Extrapolating TheaterWorks
Bring us your project… Any size, any budget
Visit us on line at
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theatrical & dance •
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or at our retail location
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518-479-0471
• HD video production
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• graphic design
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Open Tues Wed & Fri 10-5, Thur 10-6 Sat 10-3
loves to work out, and participates in a
variety of activities, from kickboxing to
yoga—“anything movement related”—
to stay in shape. She loves to garden, although with her busy schedule she says
she tends to give her garden a good
strong start, but by the middle of summer, “it’s on its own.” Her other interests
include woodworking, renovation, visual arts, languages, animal rights and
welfare, solar energy, and travel.
The Bulk department, like all HWFC
departments, implements the Co-op’s
mission to support locally grown products and products made by small local
businesses. According to Leigh, some of
the top selling local bulk foods are Mu
Mu Muesli, Adirondack Maple Farms
Maple Syrup (a favorite of this writer,)
nuts and seeds from Tierra Farm, and
granola and nuts from Our Daily Eats.
Other top sellers are walnuts, raisins,
oatmeal, and quinoa. One of Leigh’s
favorites is Roasted Salted Fava beans,
brought in three or four months ago.
(Observant readers will note that this is
the second consecutive profile to mention Roasted Salted Fava beans as a
bulk favorite—so give them a try. They
are good.) Other new items she suggests
trying are Dark Chocolate Raspberries, Dried Rainier Cherries, and Dark
Chocolate Coconut Chews. Don’t forget,
Leigh points out, one of the best things
about bulk foods is that you decide how
much you want to buy, and if you want
to sample something, all you need to do
is ask!
Certified Titleist
Golf Fitness
Specialist
518-281-3772
www.FunctionFitness.com
Psychotherapy for Adults
February 2013
in a comfortable, private setting
Nancy Noble Gardner MFA, LCSW
Slingerlands, NY
(518) 465-9700
13
For class descriptions and to check the calendar online, visit
www.HWFCeducation.wordpress.com.
SPECIAL EVENTS
FEBRUARY AT THE CO-OP
All services, workshops, and classes offered at
HWFC are free and open to the public
unless otherwise noted.
Coffee Talk with the Board
With members of the Honest Weight Food Co-op
Board of Directors. Saturday, February 9, from 10am–12pm in the Co-op Community Room
Your chance to talk with Board members about the latest issues.
Quilting
Saturday, February 9, from 1–3pm in the Co-op Community Room
Spindles & Flyers
With Heather. Tuesday, February 5, at 6pm in the Co-op Community Room
Spindles and Flyers of Albany NY is a group that meets to spin yarn and talk about spinning and everything else. New comers
to the craft can come in to learn how to drop spindle if they have no tools (drop spindles will be made for newcomers to keep
and provide wool to start with) and wheels if they already have one. This is a way that spinners can come together learn or teach
about the craft and have a good time.
===[Weekly Events]===
WEEKLY EVENTS
Aaron’s Hair Designs
With Aaron Styles. Wednesdays,February 7 & 14, from 4–8pm in the the
Co-op Community Room
Aaron is a 2008 graduate of the Orlo School of Cosmetology.
Chair Massage
With Paul Jensen. Every Friday from 2–5pm in the Co-op Community Room
Individualized 10-min. sessions. Paul Jensen is a New York State Licensed Massage Therapist and the founder/owner of Excellence
through Exercise. Please sign up for only one session.
Get Your Knives Sharpened While You Shop!
With Chaz. Wednesdays from 2–7pm in the food sampling area
outside the Co-op Community Room
Knives, garden tools, etc., sharpened for a fee. Rates posted at the knife sharpening table.
Healing Touch
With Richard Sahr. Mondays from 11am–2pm in the Co-op Community Room
Healing Touch is a relaxing, nurturing energy therapy that has the potential to benefit many ailments. It is thought to reduce
stress, calm anxiety and depression, decrease pain, enhance recovery from surgery, and complements care for neck and back
problems. Richard is a Healing Touch Certified Practitioner and presently sees clients at his home. He offers one 1-hour session
per person per month.
Health Consultations
With Sharon Lastique. Tuesdays from 10am–12pm in the Co-op Community Room
Sharon Lastique is a Certified Holistic Health Coach who received her training at the Institute for Integrative Nutrition in New
York City. Also trained as a rape crisis counselor, Sharon’s personal journey includes successfully releasing and keeping off 30
extra pounds of unwanted fat. She leads workshops and tele-seminars on stress reduction, natural ways to increase energy, and
breaking food addictions.
Knit & Stitch
Every Friday from 12–2pm in the Co-op Community Room
Knitters, sewers and crocheters of all levels are welcome. Bring your work or come in with a problem to solve!
continued on page 16
14
Coop Scoop
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February 2013
15
Focus on Herbs
writer wanted…
…to write monthly Scoop article on herbs. Must have some familiarity with herbs as well as experience writing
articles. Writer will be responsible for selecting a seasonally appropriate herb to feature, writing a short summary of
its background and current uses and mentioning products Co-op carries. Refer to online back issues of the Coop Scoop
to get an idea of the format. Please email Judy Trupin, trupinjet@gmail.com, if you are interested.
Natural Family:
From Pregnancy to Young Toddlers
With Lauralee Holtz. Most Wednesdays from 10:30am–
1pm in the Co-op Community Room
FEBRUARY AT THE CO-OP
All services, workshops, and classes offered at
HWFC are free and open to the public
unless otherwise noted.
from page 14
Join other families for discussion of topics related to Attachment Parenting and
Natural Family Living, including natural birth, baby wearing, breastfeeding, gentle discipline, healthy eating, holistic healthcare
and other related topics. Please feel free to come at any time and bring your infant or young toddler. For more information,
please call Lauralee at 439-3863. For more discussion and information about activities for the whole family, please join our
mailing list at groups.yahoo.com called NaturalFamilyHWFC.
Reflexology
With Daniel Kunuria. Mondays from 2:30–5:30 pm
in the Co-op Community Room
Reflexology has helped close to a million people live happy, healthy lives, gloriously free of pain and discomfort. Simple, safe (no
side effects), time tested methods of rubbing, pressing, pulling and massaging away illness provide blessed relief. It also helps to
prevent and cure all kinds of diseases (arthritis, back pain, cough, cold, asthma, carpal tunnel syndrome) and helps with weight
loss, restful sleep and much more.
Reiki
With Liz T. Mondays from 8–10am in the
Co-op Community Room
Reiki is a Japanese technique for stress reduction and relaxation and also promotes healing on a physical and emotional level.
Rei means universal and Ki means life energy. Life energy plays a key role in everything we do. It is the primary energy of our
emotions, thoughts, and spiritual life. When it is high and free flowing we are less likely to get sick and more able to cope with
daily stress. The practitioner uses a series of hand placements on the body to facilitate the energy. Liz is trained in the Usui
method of Reiki.
Therapeutic Touch
With Courtney. Sundays, February 10 & 24, from 10am–2pm
in the Co-op Community Room
Therapeutic Touch (TT) is a non-contact energy healing modality developed in the 1970s by PhD nurse Dolores Krieger and
clairvoyant Dora Kunz. It was designed as a research-based method that could be easily taught to nurses and other caregivers.
Courtney has a degree in health arts and sciences from Goddard College in Vermont, with a specialization in vibrational medicine
and women’s health. She’s been practicing TT for 12 years and has experience in home, hospital, hospice, labor and delivery and
postpartum settings. She is a doula and has worked privately as a postpartum doula for several years in the Capital District and
Vermont. She also practice homeopathy on a small scale, specializing again in infant-maternal and women’s health.
Yoga Clinic
With Briana. Thursdays, February 7 & 28, from 5:30–8:30pm
in the Co-op Community Room
A private 45-minute yoga session designed to help cultivate a personal practice; for beginners or experienced practitioners, the
focus of each session will be discovering what the optimal postures are for you and how to do them properly. Specializing in
restorative yoga for persistent structural or sport-related challenges. People with chronic or acute injuries/alignment problems,
questions regarding specific postures, those new to yoga, or those seeking a meditation practice are encouraged to sign up.
Technique is based in classical Tantra style.
Statements, representations or recommendations made by or conduct of the presenter represent the views and opinions of the presenter only. They do
not represent the viewpoint, endorsement or position of the Honest Weight Food Co-op, its Board of Directors or its employees. Honest Weight Food
Co-op disclaims any responsibility or liability for the statements, representations or recommendations and/or conduct of any presenter.
16
Coop Scoop