Clear Creek Coop Announcement Archives

Co-op Update: April 8-15

1. Grand Re-opening Open House: THIS SATURDAY
2. Meal Plan Menu: April 10-14
3. Job Opening: Co-op Kitchen Manager
4. Is She Getting Fat or is She...?
5. ...and an official welcome to JACK FERRELL!
6. Produce at the Co-op This Week!
5. Recipe of the Week: Pan Bagna

1. Grand Re-opening Open House

Earlham, Bethany and ESR students, faculty and staff are invited to
celebrate the grand re-opening of the Clear Creek Co-op! We are excited to
show off our new bulk bins and library, so join us between 1 and 4 on
Saturday, April 8th to enjoy free food, door prizes, sales and membership
deals. Whether you're a regular, or have never been inside, you'll be glad
you came. See you at the co-op! (next to Security)

contact the co-op (983.1547) with questions

2. Meal Plan Menu: April 10-14
Monday-Penne with Vodka Sauce
Tuesday-Greek Platter
Wednesday-Black Bean Burgers
Thursday-Motzoh Lasagna
Friday-Eastern European Kasha and Mushrooms

3. Job Opening: Co-op Kitchen Manager
The Clear Creek Food Coop is looking for an enthusiastic, creative
individual for the full time position of Cook/Kitchen Manager for the
2006-07 academic year (August-May). Responsibilities include management
and preparation of the weekday lunches/Meal Plan at the Coop (serving
approx. 60-85 persons daily) and responsibility for the Coop kitchen.
Ideal candidate would have knowledge and experience with vegetarian/vegan
and whole foods cooking.

For more information and to obtain an application and job description,
contact Carrie Eikler or Torin Eikler at the Clear Creek Food Coop.
Applications and job description available starting Monday, March 13th.
Application deadline: Monday, April 10th.
765-983-1547

4. Is She Getting Fat, or is She...?"
Pregnant??  Co-Managers Carrie and Torin have been amused at the sly
glances many of you have taken to Carrie's belly, accompanied by polite
silence.  Many of you know the news, but we haven't made an "official"
announcement to the Co-op community. Yes...Carrie is pregnant!  We are
expecting a late July baby.

Some of you have asked what this means for your Co-op managers in terms of
our continued work with the Co-op.  We plan to take three weeks of
maternity/paternity leave when the baby arrives this summer and anticipate
returning to the Co-op full time before the fall semester starts.  You
will likely see baby Eikler strapped to one of our backs from time to time
as we continue to negotiate both work and our seminary education, which
will finish in December.  In December we anticipate leaving the Richmond
community to pursue ministry opportunities (as our education which brought
us to Richmond...and to the wonderful Co-op community...has prepared us
for!).

We appreciate the support and encouragement that you have already given,
and will continue to give, in this exciting new adventure!

5. ...and an official welcome to JACK FERRELL!
While we are on the topic of babies, the Co-op wants to extend a special
welcome to JACK FERRELL, born to Jen and Tom Ferrell a little over a month
ago.  Jen is a Co-op board member and Tom works with EC Wilderness
Program, and are active supporters of the Co-op.  WELCOME JACK and
CONGRATULATIONS JEN AND TOM (way to keep the membership growing, you two)!

6. Produce at the Co-op this week!
Romaine
Spinach
Spring Mix
Leeks
Baby Carrots
Apples
Oranges
Snap Peas (so sweet and good!)

7. Recipe of the Week:  Pan Bagna
This is a great "salad in a sandwich" recipe, perfect for these early
spring picnics!  These are summer vegetables but can be substituted with
more spring-grown veggies...

1 French baguette (16-inch)
1/4 C fresh lemon juice (2 lemons)
1 T olive oil
1 medium clove garlic, minced
1 ripe large tomato, chopped
1 medium red bell pepper, chopped
2 scallions, chopped
2 T chopped black olives, preferably kalamata
1 T drained capers
1 t chopped fresh thyme or 1/4t dried

Cut baguette lenthwise in half.  Scoop out soft cener from both halves
(leaving 1/2 inch thick shells) and transfer to food processor or blender
and process until fine crumbs form.  Set bread shells and crumbs aside

In large bowl, whisk together lemon juice, oil and garlic.  Stir in
reserved bread crumbs, tomato, bell pepper, scallions, olives, capers and
thyme.  Season with salt and freshly gorund pepper to taste.

Spoon crumb mixture into bottom bread shell and replace top.  Cut cross
wise into 4 sections to serve

**Strips of baked marinated tofu and a salad of slice cucumbers in yogurt
would be ideal on the side.  For an even hartier sandwich, add about a cup
of well-drained canned chickeas to the filling mixture.

-- 
Clear Creek Food Cooperative
"Food for Life, Not for Profit Since 1972"

765-983-1547
701 W. National Road
(D Street Entrance of Earlham College, next to security)
www.clearcreekcoop.org

"Food is our common ground, a universal experience."
~James Beard~


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