Clear Creek Coop Announcement Archives

Co-op Update: November 19 - December 1

1. Holiday Schedule
2. Menu for November 27 - December 1 ---> TBD
3. THIRD ANNUAL HOLIDAY ALTERNATIVE BAZAAR Saturday, December 9 10am-5pm
4. New items at the Co-op!!
4. New Policy Passed - Comment Period
5. Member Sales
6. Recipe of the Week: Pumpkin Bread with Streusel Topping

1. Holiday Schedule
November 18-22  => normal hours (M-R 11-8, F 11-6, S-S 12-5)
November 23-25  => CLOSED FOR HOLIDAY
November 26-December 15  => normal hours (M-R 11-8, F 11-6, S-S 12-5)

Note: the Co-op is changing managerial staff at the end of this year. 
Carrie and Torin will be leaving on December 15 and the new managers will
be coming in January


2. Menu for November 27 - December 1 ---> TBD

NOTE: No meals served Thanksgiving Week!!

Monday - To Be Determined
Tuesday - To Be Determined
Wednesday - To Be Determined
Thursday - To Be Determined
Friday - To Be Determined

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

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. 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."

5. 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: Pumpkin Bread with Streusel Topping

Bread                                                             Streusel
Topping
1/2 Cup Vegetable Oil *                                 1/3 Cup Flour *
3/4 Cup Sugar *                                             1/3 Cup Sugar
*
3/4 Cup Light Brown Sugar *                          4 Tablespoons
Unsalted Butter (cold, cut into bits) *
3 Large Eggs *
1 Teaspoon Vanilla Extract *
15-16 Ounces Pumpkin (solid-packed)
2 1/2 Cup Unbleached Flour *
1 1/2 Teaspoon Baking Powder *
1 1/2 Teaspoon Baking Soda *
3/4 Teaspoon Salt *
1 1/2 Teaspoon Cinnamon *
1/2 Teaspoon Nutmeg (freshly grated) *
1 Cup Walnuts or Pecans (finely chopped) *
2/3 Cup Raisins *

* = available at the Co-op

Bread:
Preheat oven to 350 F.  Buttr and flour two 9x5 loaf pans.  In a large
bowl, beat together oil, sugars, eggs and vanilla.  Beat in the pumpkin
until thoroughly blended.  Beat in remaining bread ingredients until
evenly moistened.  Scrape into the prepared pans.  Set aside.

Streusel:
Combine the flour and sugar in a small bowl.  With your fingers, rub the
butter into the flour mixture until coarse crumbs are formed.

All together now:
Sprinkle the crumbs of streusel on top of each loaf.  Bake for 50-55
minutes or until a knife comes out clean.  Cool on a wire rack for 10
minutes before removing from pans.  Cool thoroughly before slicing.





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