Clear Creek Coop Announcement Archives

Co-op Update: November 12-18

1. Menu for November 13-17
2. New Policy Passed - Comment Period
3. THIRD ANNUAL HOLIDAY ALTERNATIVE   BAZAAR Saturday, December 9 10am-5pm
4. New items at the Co-op!!
5. Member Sales
6. Recipe of the Week: Babaghanza Fondue


1. Menu for November 13-17
Monday - Pasta with Broccoli "Pesto", Salad
Tuesday - Lentil Veggie Stew, Fresh Bread
Wednesday - Pumpkin Ricotta Lasagna, Salad or Greens
Thursday - Black Bean Sweet Potato Pie, Salad
Friday - Mystery Pre-Thanksgiving Feast!

lunches are served between 11:30 and 1:00.
menu subject to change at cook's discretion.

2. New Policy Passed - Comment Period
Many thanks to those who came to support the Co-op at the annual member
meeting last Sunday!  At the meeting, we discussed the current state of
the Co-op and reviewed the past year's accomplishments.  We also discussed
the possibility of changing the Co-op's policy of strict vegetarianism in
the context of accepting food stamps in support of our mission to provide
whole and healthy food alternatives to as wide a community as possible. 
With regard to this last discussion, THE MEMBERS PRESENT VOTED TO AMEND
THE VEGETARIAN POLICY TO SUPPORT A MINIMAL AMOUTN OF MEAT PRODUCTS (IN THE
GROCERY ONLY!).  Given the small percentage of members at the meeting,
those present felt that A PERIOD FOR FEEDBACK FROM THE MEMBERSHIP AND
OTHER PATRONS BEFORE IMPLEMENTATION OF THE POLICY.  Please find the text
of the policy immediately below, and let Carrie and Torin know your
thoughts. (NOTE: THIS POLICY WILL BECOME EFFECTIVE UNTIL AND UNLESS
MEMBERS ORGANIZE A SPECIAL MEMBER MEETING TO DISCUSS OTHER OPTIONS)

From the official minutes of the annual member meeting on October 29,
2006: "There was a group motion initiated by Mark Stosberg to sell the
minimum number of meat items at the Co-op to qualify for the Food Stamp
program, in keeping with the overall mission of the Co-op.  We will not
sell refrigerated meat and will not prepare meat for Co-op meal plans,
with as much separation from other products as is reasonable.  We will
have an implementation dat in January 2007, wth a comment period available
for members until December 15, 2006.  In selling meat, the Co-op will
always give preference to lovally grown, organic, free-range,
low-packaging food with a focus on fish and poultry."

3. Mark Your Calendar for Saturday December 9th: THIRD ANNUAL HOLIDAY
ALTERNATIVE BAZAAR 10am-5pm

For three years now, the Co-op has held an bazaar that showcases local
artistry and crafts, as well as international gifts, holiday cards,
calendars, and more.  Saturday December 9th will be a lively festive day
at the Co-op.  As usual we will have items from Richmond/Earlhamites, fair
trade items from SERRV International, gifts from Syracuse Cultural Workers
AND new this year will be a selection of PUTUMAYO world music CDs!

WOULD YOU LIKE TO SELL ITEMS AT THE BAZAAR?  We need your creative
"masterpieces"!  Bring in knitting, jewlery, photography, pottery...tell
us what you would like to make off of it, and we simply add 25% to go
towards the Co-op and you get your asking price in the end.  A great way
to earn a little extra holiday cash AND support the Co-op.  Contact Carrie
at the Co-op if you would like to sell your items!

4. November Member Sales
BULK ITEMS (TAKE SALE PRICE AT SCALE)
Dark Chocolate Covered Almonds  8.49/lb (reg. 9.99/lb)
Milk Chocolate Malt Balls    5.35/lb (reg. 5.99/lb)

GROCERY ITEMS
Eastwind Cashew Butter          4.47 (reg. 5.59)
Near East Couscous
     Roasted Garlic & Olive Oil  2.12 (reg. 2.49)


6. Recipe of the Week: Babaghanza Fondue (Vegetarian Times, November 2002)
"The flavor here captures the essence of the Middle Eastern eggplant
classic, baba ghanoush.  Consider such traditional accompaniments that go
so well with eggplant, such as olives and cucumbers

1 large, firm eggplant, about 1 pound
1/4 C tahini
12 oz silken tofu
2 large cloves garlic, crushed
1/4 C fresh lemon juice
1/4 C extra virgin olive oil
1 t. salt or to taste
1/2 t freshly ground black pepper
1/2 t. cayenne
3 T minced fresh coriander leaves
2 dozen pita loves, quartered
3-4 quarts combination raw and cooked veggies for dipping such as
cucumbers, carrot sticks, bell peppers, celery, radishes, baby carrots,
broccoli pieces and sugar snap peas

Preheat oven to 350 degrees.  Oil cookie sheet

Cut eggplant in half, and place cut side down on cookie sheet.  Bake until
soft, about 45 minutes.  Scrape softened eggplant flesh into blender. 
Process until smooth.  Add tahini, tofu and seasonings, and process until
smooth.

Just before serving, stir in coriander leaves and heat eggplant mixture to
boiling.  Transfer eggplant mixture to fondue pot or crockpot.  Keep
fondue warm over alcohol burner or in crockpot on lowest setting
-- 
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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