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Vegan Carrot Cake
By Janet Learned
I developed this carrot cake recipe from the standard
chocolate vegan cake for my son Donald’s wedding. It rises
beautifully, tastes delicious, has no “fake” ingredients, and
is very easy. Since I had to bake three cakes to work out the
recipe, and am very pleased with this one, I feel the need to
share the results of the effort.
Vegan Carrot Cake
3 C flour
1 C white sugar
1 C brown sugar
2 ½ tsp baking soda
1 tsp salt
2 tsp cinnamon
Gardening in the Fall
By Janet Learned
½ C water
¾ C oil
4 Tbls cider vinegar
1 tsp vanilla
3 C coarsely grated carrots
Mix the dry ingredients. Mix the wet ingredients, and combine both
with a light hand. Bake for 45 minutes at 350 .

A certain amount of fall flower gardening involves just enjoying the end of the season.
Your hands are probably full of vegetables, and there aren’t many necessary tasks
until the time to put everything to bed, which usually isn’t until late October. And the
dahlias, marigolds, cosmos, asters, Jerusalem artichokes, sedum, and flowering kale
are in their glory.
But this is the time that I think about dividing perennials, and develop plans for
next year, or even for the rare warm November. It’s best to divide Iris and Peonies
early in the fall – August or early September, but everything else will wait until
September or October. I have been digging and planting all season this year, but most
years are too dry in mid summer, and it is better to wait until the cooler days of fall
when growing energies naturally subside. If you come to the Co-op gardens to help in
the early fall, I have many perennials that I am happy to share. I am particularly rich
in perennial black-eyed Susan, and you will be welcome to dig some for yourself.
One of the happiest fall tasks is deciding what bulbs to plant, and where. I planted
over 400 tulips in the front yard of the Co-op last fall, and was very pleased with
the effect, but I’m afraid that I have used up all of my extra space. (Even though I
had a new bed – the rose bed planted as a memorial to Anne Malone – to fill.) So
this October I am planting daffodils that I dug in the spring in the woods out at
camp. Deer don’t eat daffodils, many varieties naturalize beautifully, and they are a
wonderful site along our woods trails. The best gardening advice that I received after
moving to the North Country was to plant bulbs, and I don’t let a fall pass without
putting in at least a hundred daffodils, tulips, lilies or crocus. They are so very
welcome in the Spring!
And then at the end of October I will put the flower beds down for the winter,
which involves trimming everything back and mulching with leaf mulch. I mulch
all of my fall leaves, and will collect my neighbor’s if necessary. The leaves can be
mowed to mulch, or put in a machine dedicated to the purpose, but shouldn’t be put
on whole unless you can till them into the soil, because they have a tendency to mat.
Plants will come up easily through mulched leaves in the Spring, and by midsummer
the leaves have become part of the soil. I also sift my finished compost in the fall, and
put compost where it is most needed. I need to have two or three co-op compost bins
empty for the winter’s produce trimmings, so I am usually compost rich in the fall.
The co-op will have a fall clean-up day scheduled, so if you are interested in
earning your work credit by assisting with end of the season tasks, and having
gardening conversation (and snacks), please sign up on the sheet that will be posted,
and I will see you in October!
I am also very interested in training an apprentice who might be interested in
assuming community gardening tasks over the next two years. If you are interested,
please contact me through the Co-op, or feel free to call me at home: 265-3837.
September/October 2008 — Potsdam Food Co-op Community News
1
Final Notes
Summer Giants, Rearrangements and Say Farewell to Summer.
MEMBERSHIP
Once again it’s time for membership renewal at the Potsdam Food Co-op. So
soon? The perennial mystery…what happened to the summer? If you haven’t
yet received a mailing from us, you soon will. It includes your 2008 renewal
form and instructions for a quick and simple process to update your membership
by mail. Please take three minutes to examine your information for any changes
you may want to make, specifically the email address that we can use to send you
electronic Co-op updates. Then write a check for the amount noted on your form
and mail it back to the Co-op. You can then sit back satisfied, knowing your work
is done…until next year.
WALMART: SUMMER GIANTS DON’T HAVE IT ALL
I went into Potsdam’s new retail giant a week after it opened. It’s impressive
in its magnitude, and to think that there are nearly 3,000 of these beasts in this
country is stunning. Can there really be that much land on this planet? Certainly
the weight of just half that number will skew the orbit of the Earth and generate
new earthquakes. That 3,000 figure must be an exaggeration, or perhaps some are
on Mars but included in that stat. Whatever the count, we need Al Gore to make
a movie warning us about the hazards of Global Shopping.
Of course, the rest of the shopping nation is well acquainted with this box so
it’s only a rube like me who chose isolation in the North Country that is wowed
by an every day occurrence like a Walmart store. Folks, we’re not in Potsdam
anymore – it’s time to deal with the encroaching real world.
So despite the impression it wants to make
about its retail omnipresence, Walmart does
not do it all.
So that’s why I visited our new neighbor, I wanted to see for myself what
was in their grocery inventory that may affect our store. Morgan and Katie,
our Purchaser and Floor Manager, had already walked the aisles noting product
overlaps, prices, etc. What we found was that Walmart does stock some of the
same product lines in the natural foods category that we do. What they don’t
stock is the full line of those products. For example, they might stock one flavor,
perhaps two, of Annie’s pastas, but they won’t sell the eight flavors that we do.
And, of course, they will never sell Martin’s tomatoes, Walt Shine’s apples or
the extra peck of zucchinis from your garden. Walmart will never care about the
by
Scott Miller
local economy or your zucchinis for that matter. So very cold.
One thing they do well is sell some items at attractive prices. We must,
however, ask ourselves what are the hidden costs. At what cost the refrigerated
trucks and fuel as well as packaging does it cost us in the end?
Some of the overlap items the Co-op sells and will not be able compete with
the price. You may see those things disappear from our shelves. While we enjoy
and rely on our 35 year member/customer loyalty, We will have to be strategic
in bringing different product into the store that the behemoth does not stock
but you would like. So despite the impression it wants to make about its retail
omnipresence, Walmart does not do it all.
Nevertheless, in this way, Walmart will have an impact on the Potsdam Food
Co-op. So be it. As long as you continue to care about your cooperative, enough
to tell us how to keep serving you, we will continue to do so. In this way, the
Potsdam Food Co-op will thrive in serving you.
REARRANGING
Perhaps you’ve noticed some staffing changes of late. The long standing Produce
buyer and Packaging Coordinator, Leslie Schwartz, has moved out to the Carriage
House to produce our prepared deli foods. Leslie has been cooking for the 20+
years and doing it very well. Dinners at her house have always been marvelous
and it was time the Co-op share its secret with the rest of the community.
Since she started this new episode in her Co-op life, Leslie has given us
Veggieritos (you’ll have to try this one to see why it earned its name), an amazing
Dal soup, chilled Raspberry Melon Soup and more. Lunch is going to so so
interesting.
In her place you’ll find Kim Sherman working the back area as our Packaging
Coordinator. Kim’s sense of organization astounds me. When she takes on a
project, it is addressed from A to Z with remarkable efficiency. And all with her
friendly smile. You may want to sign up for a packaging session for just that
smile.
Jim Bartlett also joins us from a long stint in the Coast Guard and also
approached his job as the Co-op’s Produce Manager with such a sense of purpose
you’d think he was piloting a freighter through the Massena Locks.
Finally, mark your calendar, the Co-op’s Annual Open House will take
place on Saturday, September 20th. We will celebrate our 35th anniversary
from 11:00 am to 3:00 in the afternoon. As usual, we’ll have great food
samples, music, fresh pressed cider and more. Please stop by to enjoy the
offerings and meeting with your fellow co-opers.
Potsdam Food Co-op accepts…
Co-op Board Members (committee contact)
• Cash
• Checks
• MasterCard/VISA
• EBT/Food Stamps
Our Mission Statement
The Potsdam Consumer Cooperative, Inc. is owned and operated by its members
and is dedicated to meeting the community’s need for specialty and whole foods at
the lowest possible cost. As a member of the local community interested in its well
being, we will attempt to use local sources whenever feasible.
We strive to provide a pleasant shopping experience and working environment,
with an emphasis on education, shared information, and developing our relationship with the community. We encourage environmental respect through the goods
we sell and in the manner in which we conduct our daily operations. We are committed to providing a model of responsible business practices based on the cooperative principles of open membership, democratic control, limited return on
share capital or investments, return of surplus to members, continuous education,
cooperation among cooperatives, concern for our local community.
Potsdam Food Cooperative
24 Elm Street, Potsdam, NY 13676
315-265-4630
e-mail: [email protected]
website: www.potsdamcoop.org
2 Potsdam Food Co-op Community News — September/October 2008
Store Hours:
Monday - Friday 8 am - 7 pm
Sat 9 am - 6 pm Sun noon - 4 pm
Co-op Community News is the official
newsletter of the Potsdam Consumer
Cooperative, Inc. in Potsdam, NY. It is
published bi-monthly in odd numbered
months and serves as an open forum for the
exchange of information and ideas between
Co-op members. Articles appearing in
this newsletter may be reprinted in other
cooperative newsletters provided credit is
given to Potsdam Co-op Community News
and to the author of the article. We welcome
submissions and comments from members
and non-members. Submissions are due the
first Friday of even numbered months for
publication in the next issue. Bring or mail
submissions to Co-op or send them via email to [email protected].
@
Sean Partridge, President (Planning)
Susan Godreau, Vice President
Doug Welch, Secretary (Environmental)
Shawn Seymore, Treasurer
Hugo Attemann
Carolyn Badger
Lynn Hall
Betty Hinds
Sandra McCloy
Frank McLaughlin
Nick Pignone
Shawn Seymour
212-9505
268-9249
379-9564
268-9095
268-0237
265-1402
265-4899
265-7215
265-2432
386-4944
705-5028
268-9095
Potsdam Food Co-op Staff
Bakari Adams
Chris Affre
Jim Bartlett
Stacy Cole
Jeremy Cota
Katie Donovan
Kai Marie Edwards
Morgan Greer
Andy McKenna
John North
Andy Peet
Jaime Pollard
Nancy Potter
Leslie Schwartz
Kim Sherman
Veronica Thompson
Cory Trombley
Katlin Wenzel
AM Produce Setup
Bakery Manager
Produce Manager
Closing Cashier
Deli Foods Chef
Cashier Supervisor
Cashier
Purchaser
Assistant Baker
Closing Cashier
Cashier
Bakery Assistant
Bookkeeper
Deli Foods Chef
Packaging Coordinator
Cashier
AM Produce Setup
Bakery
Potsdam Food Coop........................................... [email protected]
Board of Directors.............................................. [email protected]
Leslie Schwartz, Deli Foods Manager................ [email protected]
Morgan Greer, Purchaser................................... [email protected]
Chris Affre, Bakery Manager............................. [email protected]
Katie Donovan, Cashier Supervisor................... [email protected]
Newsletter Editor............................................... [email protected]
From the Purchaser
With harvest time upon us, one of the highlights
of coming to work and/or shop at the Co-op is the
opportunity to check out the array of locally produced
goods available to the community. I am especially
excited to introduce our newest local supplier, Windy
Ridge Dairy. Windy Ridge is a family farm located
in West Potsdam that produces fresh yogurt in small
batches, adhering to a production philosophy that
values quality over quantity. Owned and operated
by Stephanie and Ray Hill, with the help of their son
and daughter, the farm is also home to twelve Jersey/
Jersey Cross milking cows which are pastured daily.
To minimize reliance on fossil fuels, the Hills also utilize draft horse power to
harvest their hay and maintain their fields.
The Hill family is currently producing roughly 100 quarts of yogurt per
week, available only through select local retailers. The yogurt is made with
simple, all natural ingredients, and is available in plain, maple, and lemon flavors,
all of which will be available at the Co-op. The Hills encourage you to visit
Windy Ridge Dairy Farm at 2051 County Route 35 in West Potsdam, but request
that visitors call in advance at (315) 265-1618. Why not take advantage of the
unique opportunity to witness a true family farm in action just minutes down the
road? While you’re there, try some Windy Ridge Dairy fresh raw milk, available
for sale exclusively at the farm. Enjoy!
Deli News
New at the Deli: Veggie-ritos
Morgan
An International View on Over-Regulation of Farming
By Boris Jukić
One of my simple pleasures in visiting my homeland of Croatia each year is picking
up the Sunday edition of Jutarni List (Morning Sheet) and reading it in one of the
local sidewalk cafes. I enjoy being a part of this daily ritual that I share with most
adult Croatians.
My favorite part of the Sunday paper is the weekly column by Ante Tomić
who is, without a doubt, the most well read contemporary journalist and writer
in Croatia today. Like many of his fans, I enjoy
his elegant and irreverent writings on a whole
host of topics ranging from regional differences
between the more prosperous and sophisticated
North and the more vivacious and wild South, our
corrupt politicians (which sadly enough supplies
Tomić with an endless supply of material), and the
idiosyncrasies of modern life.
In one of his recent columns, Tomić commented
on the absurdities of the European Union’s (EU)
laws regarding the regulation of farming and
gardening practices. I am going to take the liberty of
presenting translated portions of that article which I
hope might be interesting to you.
Since I believe these insights carry with them a
universal insight that goes beyond the particular EU
law regarding the shape and size of cucumbers that
Tomić skewers in his typical cheeky manner.
“There is no justice in this
world for cucumbers.”
even if their shape does not satisfy strict EU standards. However, it looks like her
proposal will not come to fruition.
The opponents of this proposal apparently think that a cucumber that is not
completely straight or a tomato that is not perfectly round or a scallion that has a
white part shorter than one third of its entire length would unnecessarily confuse
the citizens of the EU.
This concern of Brussels bureaucrats is touching, but
I am somewhat concerned about their lack of faith in the
consumers’ intelligence. I met several French, German,
Dutch and Czech citizens, and with great confidence, I
dare say that they would recognize a cucumber even if it
was a bit curved.
Also, an eggplant that is a little smaller than usual
would be recognizable to them. I admit that most of my
European acquaintances are highly educated people, but
somehow I have the notion that someone does not need a
graduate degree to recognize vegetables. But maybe I am
wrong.
A human’s stupidity is easy to underestimate. And
who knows? Maybe the average European would indeed
be confused if supermarkets started stocking produce that
is not perfectly shaped. Maybe some poor fellow could not
tell the difference between a cucumber from a bar of soap.
Say you send this fellow to get leeks, tomatoes and
eggplant, and he comes back with a light bulb, Indian
tea and brown shoe polish. To avoid these kinds of
misunderstandings, the EU strictly determines the shape
and size for every type of vegetable. The EU, as it appears, is designed for complete
idiots. But more likely, the only idiots are the bureaucrats who take their rulers and
measuring tape to the garden.”
This concern of Brussels
bureaucrats is touching, but
I am somewhat concerned
about their lack of faith in the
consumers’ intelligence. I
met several French, German,
Dutch and Czech citizens, and
with great confidence, I dare
say that they would recognize
a cucumber even if it was a
bit curved.
Due to the rise in food prices, a representative of the European Agricultural
Commission expressed her opinion that the sale of vegetables should be allowed
September/October 2008 — Potsdam Food Co-op Community News
3
To Idaho and Back
The Journey of a Co-op Sungold Tomato Seed
By Betsy Kepes
A little white envelope of tomato seeds represents so much hope. Will this be
the year all my tomatoes have time to ripen before the first frost? And that new
variety, will it truly taste as delicious as the sentence on the packet promises?
So, naturally, every spring when the seed packets take over one side of
an aisle at the coop, I buy several packages of tomato seeds. It’s such a small
investment for hours of gardening contentment.
The tomato packets sit in my seed shoebox until I’ve got the greenhouse
ready for the seedling season. Several years ago I bought an attached greenhouse
from Gardeners’ Supply in Burlington and it’s been a great investment. Not
necessarily because of the vegetables I can grow, but because I can start them
in March. On a sunny day I go into the greenhouse, strip down to a T-shirt, and
spend a blissful couple of hours playing with potting soil and seeds. Outside the
snow is still deep enough for skiing.
I baby the new seedlings, bringing their trays inside at night when the spring
weather dips below freezing. Soon the greenhouse is filled with the fragrance of
tomato leaves, that rich spicy scent that seems a part of summer. I transplant the
expanding tomato population into quart yoghurt containers and line them up on
the bench along the south wall. The long hours of hot sunshine in the greenhouse
spur on the tomato plants and they bulk up quickly with thick stems and luxuriant
foliage.
Since I have such a fine place to grow tomato plants, I grow far more than
I can use. I counted 180 plants this year, about fifteen varieties of tomato, from
the exceedingly popular Sungold, a very sweet orange cherry, to Prudens’ Purple,
my favorite heirloom beefsteak. ( I have to admit that I buy a few varieties from
Tomatofest, a tomatoes-only seed supplier in California. Green Zebra, Speckled
Roman, New Zealand Pink Pear ---every year I try out a few new varieties. My
favorite discovery is the Persimmon tomato—a bright orange, very sweet slicer).
In late May, when the greenhouse is almost filled to bursting with tomato
greenery, I start giving the plants away. This, too, is a great pleasure. I knock on
the door of a friend and hand over a flat of tomato plants, each yoghurt container
planter labeled with a black Sharpie. Lots of paste tomatoes for this household,
two Sungold there, a mixed six for this gardener. My tomato clients get dreamyeyed when they ask, “What was that one you gave me last year, the one that
looked like a chili pepper?” I do my best to re-supply them with their favorite
varieties.
Of course, I save out plenty of tomato plants for my own garden. I favor late
season varieties as I’m not at home in July and most of August.
What?
That’s right, I’m not at home for most of the summer. I work for the US
Forest Service in northern Idaho. Before I head west I put my garden to bed—a
layer of compost, then newspapers then old hay as a mulch around all the tomato
plants and the rest of the garden. When I leave at the end of June the garden is
pristinely beautiful, not a weed to be seen.
When I come back at the end of the summer I wade into the waist-high
vegetation to see what has survived the summer of neglect. It’s an unusual way to
garden, but the tomatoes don’t know they’re being ignored. They grow like crazy,
rearing over the tops of their metal cages and flopping down onto the ground, like
wild, green octopi. Most years friends and family stop by the fenced garden and
forage among the luxuriant weeds for green peppers and ripe tomatoes.
Meanwhile, I’m backpacking in Idaho, carrying rice and ramen for
sustenance as I work on a wilderness trail contract with my family. I try not to
dwell on the rich harvest of tomatoes back East. The lush environment of my
Pierrepont garden seems as remote as the moon.
But this year I realized my eastern veggie garden and western backpacking
menu aren’t as far apart as I thought they were. The answer to my vegetable
dilemma? Water, or lack of it. If I could dry the tomatoes, they would be perfect
for a lightweight, flavorful addition to a meal. Homegrown veggies on the trail,
yes! But who would dry them?
It turns out that my sister-in-law, who gardens down in Keene, has a food
dryer. She has discovered that my babied tomato plants do very well in her
mountainside garden, at least the early varieties and especially the prolific
Sungold cherry tomato.
A week ago a package arrived at the ranger station where we get our mail.
I was out on the trail with Lee, my twenty-year-old son, clearing the last few
miles of our 100 mile trail contract. My husband Tom and Jay, our thirteenyear-old son, were perched up in Coolwater fire lookout, ten miles above the
ranger station. It can be weeks before we connect with our mail, but this summer
we were lucky. Tom needed lumber for a “home improvement” project he was
working on, replacing boards on the lookout catwalk. When he requested the
wood at his daily radio check-in, his boss sent up a fire crew woman on an ATV,
the wood strapped onto the back, our mail in a plastic bag to protect it from the
dust of the twelve- mile rocky road to the top of Coolwater Ridge.
A few days later Lee and I hiked back to the mountaintop. Tom and Jay
presented us with fresh chocolate chip cookies to celebrate the completion of
our summer work. After we’d told each other of our latest adventures Tom
remembered the mail. He reached into a drawer and pulled out a little Ziploc bag
filled with wrinkled dried tomatoes. The little bite-sized Sungolds were as
sweet as candy.
We sat watching the sun set over the Palouse Prairie, the mountains
around us washed pink in the last of the sunlight. And we passed
around that little bag of summer, our connection to friends and
family and gardens back in the North Country.
NOTE: Betsy wrote this article while visiting friends in
Moscow, Idaho. She wants everyone to know that the pesto
rolls at the food coop there aren’t quite as good as the pesto
knots from the Carriage House Bakery, but they’ll do in a
pinch.
4 Potsdam Food Co-op Community News — September/October 2008
Allium Sativum L.
Cousin Cosmo’s Cornucopia of Culinary Considerations or Tempting Tricks and Tips.
Although the North Country has received more than its share of rain, it was an outstanding year in the
garden. We have just harvested our garlic crop for 2008 and hung it in the basement. We easily have our
year’s supply.
Garlic is a member of the onion family and is also related to chives, leeks and shallots. The two main
types of garlic are hard neck and soft neck. Within these are many varieties with different colors, sizes and
flavors. The soft necks have pliable stalks that can be braided and have multiple layers of varying sized
cloves. The hard necks have a stiffer stalk and a single layer of cloves around the central core. We have had
much better luck (skill?) growing the hard neck than the soft neck varieties.
No one knows the exact origin of garlic but it has been used in every part of the world and throughout
recorded history as both food and medicine. There are also claims of spiritual and religious properties
including the ability to ward off vampires, werewolves and other demons. I guess I can feel safe where those
creatures are concerned.
It turns out that growing garlic in our area can be quite successful, even for the novice gardener. Garlic
is relatively immune to pests and disease. Deer and other animals tend to avoid it. Planting it in the
fall before the ground is freezes is the ideal time. Each planted clove magically turns into a head and is
harvested around mid summer. Here is how it is done as taught to me by Scott Miller:
Choose healthy looking cloves for your seed garlic. You can find seed garlic on line or buy local or
commercial garlic. Be sure that it has not already started to sprout. A few weeks before the ground freezes,
plant individual cloves point up (root side down), with the thin paper-like covering still on the garlic clove.
Plant it about 2 inches deep in mounds or rows about 4 to 6 inches apart. Fertile well-drained soil is best.
We use raised beds with plenty of compost and manure. Mulch the rows heavily with straw or leaves. Wait
until spring. Tender green garlic greens will begin to push through the surface. These are quite tasty and
edible but eating them will stop the growth of the bulb. At some point in early summer, scapes will appear
and spiral at the top of each plant. These are the stalks for the garlic flower and you want to remove them
to give energy to growing the bulb. Cut them when they have completed a 360 degree loop. They are a
delicate, garlic flavored, asparagus-like vegetable that can be cooked or made into pesto.
Around mid-summer, when about a third of the leaves have browned, is the right time to harvest.
Leaving them in too long will cause the covering to dissolve, the cloves to separate and the next growth
cycle to begin. Loosen the ground with a trowel or fork taking care not to damage the bulbs and pull them
up by the stalk. Set them to dry in a sunny place for a day or two to tighten up the skins. Brush the dirt
away and hang them is a cool, (but not too cold) and dry place for storage.
There is so much that you can do with garlic that whole cookbooks are dedicated to this food. Here are a
couple of recipes that are favorites in our home:
Garlic butter
1 head garlic finely chopped*
1 stick of unsalted butter
1/2 cup extra virgin olive oil
Salt, pepper and your favorite herbs to taste.
(Basil and Oregano go well. You could also try the Herbs Provençal mix in bulk from the Coop Herb section.)
*Note: I do not use a garlic press because the garlic tends to discolor, turning brown quickly. Use more or less garlic
according to your taste and the flavor strength of the garlic.
Place the butter and oil in a container and sit at room temperature until they can be easily and thoroughly
mixed. Add the garlic, herbs, salt and pepper and mix thoroughly. Stored in the refrigerator, this is always
soft and spreadable. We use it straight on bread or toast because we like raw garlic. For hot garlic bread,
spread the garlic butter on the sliced bread and bake or broil your baguette or loaf of Italian bread.
You can find many other uses for this delicious spread including a quick topping for rice, potatoes or
pasta.
Sopa de Ajo / Garlic Soup
This is a Mexican favorite and there are Spanish variations as well.
1 head garlic, peeled and sliced
4 tablespoons extra virgin olive oil
1 slice of baguette for each serving
1 quart of broth, vegetable or chicken or beef
Sprigs of Parsley or Cilantro
1 or 2 well-beaten eggs (optional)
Heat the oil in a pan and sauté the garlic until soft. Remove the garlic and set aside. In the remaining garlic
flavored oil, brown the bread slices on both sides. Heat the broth to a simmer in a soup pot. Add the garlic
and herbs. Salt to taste. Just before serving, stir the soup to make a vortex in the center and add the beaten
egg. The egg should set instantly into long cooked strings. (I have had this with a raw whole egg dropped
into the bowl) Serve in bowls with a slice of the toast floating on the top of each.
Buen Provecho
CC
September/October 2008 — Potsdam Food Co-op Community News
5
Volunteer Favorite
Staff Favorite
Member Favorite
Danny Smith
Member Since 2005
Favorite: Yogurt Pretzels
Kim Sherman
Packaging Coordinator
Favorite: Dutch Processed Cocoa
Marie Olsen
Member since 2002
Favorite: Spices
Danny Smith has been volunteering on and off,
and loves everything in the store. He grabbed a
bag of Yogurt Pretzels off of the shelf, declaring
them a “delicious little desert snack, better than
candy bars.” Danny studies History, Politics,
and Literature at SUNY Potsdam and will be
going to Charles University in Prague this year
administered through SUNY New Paltz. What
are the odds that he’ll get hooked on sweet Czech
Frgál? Bring us back some: Lucky Duck!.
Working for the Co-op, Kim Sherman’s official
title is Packaging Coordinator; she’s the one who
ensures that you get those great, variably-sized
bulk packaged items. Kim loves to bake and one
of her favorite items is the Dutch Processed Cocoa
that she uses in her Triple-Chocolate Cheesecake
– the Dutch Processed type makes it dark and rich.
She got the recipe from last year’s event -- not
called a “Bake-Off.” The recipe is no secret, but
you might have to wait until next year to get it.
Marie Olsen, who has been a member since 2002,
lives out of town and would love to be able to
visit the Co-op every week but can’t always.
With her two little girls, Franny and Nora, she
appreciates visiting the spice jars and stocks up
with Cinnamon, Paprika, and Pepper.
Bob and Elizabeth Bassett
Summer Visitors
Favorite: The Co-op in
General
Bob and Elizabeth Bassett are not
Co-op members, because they live in
log cabin north of Kingston, Ontario
in Canada. But for years on their
summer trek to parks south, they have
stopped in for “great” coffee and
baked goods. They used to bring their
kids, who are all grown up now, and
they don’t just stop for the food! See
you next summer!
Co-op Business Partners
Alchemistress 10% off body piercings excluding specials.
17 Maple St., Potsdam 268-9453 www.alchemistress.com
Greener Pastures Forge 10% discount on custom iron work
256 Morrill Rd, Canton 379-9723 [email protected]
Potsdam Big M 1 Free Sub or Wrap from the Deli (one-time offer)
27 Elm St., Potsdam 265-6282
American Theater $2 off Gen’l Admission with purchase of same.
Main St. Canton 386-2981 [email protected] www.jscinemas.com
Michael Greer Residential Carpentry 5% Discount
528-7507 or 265-3837
RoxyTheater $2 off Gen’l Admission w/ purchase of same.
20 Main St. Potsdam 386-2981 [email protected]
`www.jscinemas.com
The Alexander Technique - Posture, Balance, and Poise
Beth Robinson; 10% discount for 30 & 60 min. private lessons
73 Leroy St. 265-7386 [email protected]
Angelo’s Fresh Seafood Restaurant
10% discount 39 1/2 Maple St. Potsdam 265-9227
Argent’s Jewelry 10% discount off regular prices.
32 Market St., Potsdam 265-6389
Asian World Imports
10% off one item of your choice. [email protected]
1168 SH 68, Canton 714-2119 www.asianworldimports.com
The Bagelry 10% off all platters/catering
9 Market St., Potsdam 265-9378
Body Shop Fitness & Salon, Inc. 50% off first class
47 State Hwy 35, Potsdam 262-0482
Boutique Florist 10% off regular prices
3 Pleasant St., Potsdam 265-6010
Community Performance Series 10% off all events; individual sales only–can’t
combine with other CPS discounts. Snell Theatre SUNY Potsdam 267-2CPS
www.cpspotsdam.org [email protected]
the computer guys 10% discount off computer peripherals.
4 Clarkson Ave, Potsdam 265-3866 www.textbks.com
The Copy Shop & Business Center
Free—up to 10 self serve 81/2 x 11” b/w copies daily.
11 Maple St. Potsdam 265-1700, 268-0448 www.potsdamcopyshop.com
EHSA Outdoor Power Equipment Owner: Les Benedict
5% discount on all merchandise except oil / lubrication products; not valid
with any other offer 1303 State Route 37, Hogansburg 518-358-6124
Evans & White 1 free key duplication (one-time offer)
1 Maple St., Potsdam 265-4350
First Crush Wine Bistro 10% off between 7 am - 10 am Mon-Fri ONLY
32 Market St, Potsdam 265-9463 (265-WINE)
www.firstcrushwinebar.com [email protected]
The Gallery 5% discount on purchase up to $100.
67 Main St., Canton 379-9526
Goody Goody’s Free gift – age 12 and under – on birthday
16 Market St., Potsdam 265-1006
Our Greener Home 5% off non-sale merchandise
45 Market St., Potsdam 274-9326 (274-9ECO)
www.potsdamgreenhouse.com, [email protected]
Iroquois Organic Farm, Country Garden Restaurant and Tilden Stage B&B
10% off produce, meals, B&B; 5% off reg. prices on antiques, gifts
10951 St Hwy 37, Lisbon 393-6252
Josie’s Pizza 5% off pizzas & pizza rolls, 10% off half and full sheet pizzas. 13
Market St., Potsdam 265-9484
Helen Kenny, Knead of Life Massage Therapy
$5 off 1 hour session (one-time offer). Hannawa Falls 265-3369
Hidden Meadow Inn
2nd person stays free in same room for 2-night stay. Breakfast included. First-timers
only. Reservations required.1950 Sober St., Norfolk 384-3234 or 212-0203 www.
hiddenmeadowinn.com
[email protected]
Jane Khondker, Certified Jazzercise Instructor
2 Free Intro Classes (two-time offer)-not good with other discounts
Market Square Mall, Potsdam 265-3608
North Country Center for Yoga and Health
$5 off drop-in fee for any class, contact instructor to arrange (1x offer)
107 1/2 Main Street (upstairs), Canton 767-0927 www.yoga-loft.org
North Country Neighbors Craft and Gift Mall
One month free booth rental with year lease
6 Main St., Potsdam 268-1055 www.discoverpotsdam.com
Northern Ice and Dance — 10% off first purchase.
2106 River Rd., Hannawa Falls 265-0009 www.northerniceanddance.com
Northern Music and Video 10% discount - CDs, DVDs and musical instrument
accessories. 29 Market St., Potsdam 265-8100 www.northernmusicandvideo.com
Northern Nutrition Fitness Training Zone
10% off fitness test or nutrition consultation
(one-time offer).
30 N. Main St. Norfolk 384-3325 mysite.verizon.net/nnftz5
[email protected]
Packbasket Adventures 10% off B&B, including 1 meal, ski tours, canoe trips,
fishing trips. 12 South Shore Rd. Ext.,Wanakena. 848-3488
www.packbasketadventures.com
6 Potsdam Food Co-op Community News — September/October 2008
Purple Rice
$2 off lunch special (one time offer)
20 Elm St. #105, Potsdam 268-0923
St. Lawrence Chocolates 10% off any gift basket purchase
4 Main St., Potsdam 274-9029 www.stlawrencechocolates.com
St. Lawrence Nurseries 10% discount off regularly priced stock
325 Rt. 345, Potsdam 265-0778
Scoopuccino’s 10% off on Wednesdays.
167 Market Street 268-8780
slic.com Internet Server 1st month free on “Home Gold Package”
www.slic.com 877-754-2266
Strawberry Fields Music $1 off all purchases of $10 or more (excluding bonus
cards) 8 Market St., Suite 2 Potsdam 265-7700
TAUNY 10% off Folkstore items, except Top Shelf
2 W. Main St. Canton 386-4289 www.tauny.org
Dr. Terrance M. Reed — Potsdam Center for Innovative Dental Technologies
— 10% discount 83 Market St., Potsdam. 265-3377 www.docreed.com
Tim’s Comics & Game 10% discount on regular prices
6 Main St. Potsdam 268-1598 www.discoverpotsdam.com/tims
Videorama 1 Free video rental.
12 Main St., Potsdam. 265-7000 — www.myvideostore.com
Village Diner Large juice w/ breakfast for all party members (excluding specials)
(two-time offer) Market Square Mall, Depot St. Potsdam 265-8624
Village Wine and Liquors 5% of any wines on Wednesdays
2A Main St. Potsdam 261-4630
Wear On Earth 10% discount off regularly priced items (excluding boats)
19 Market St. Potsdam. 265-3178
Willow Tree Florist and Landscaping 10% discount on purchases
7580 US Hwy 11 265-2842
Please ask details and show your membership
card before making purchases with
participating business partners.
Volunteer Help Wanted
Board President Notes
On August 29th the Co-op board dismissed our General Manager, Scott Miller. The Co-op is indebted to
Scott for his efforts during his tenure as GM. However, after evaluation of his performance and careful
deliberation by the board in accordance with the bylaws of the Co-op, it was determined that he did not
perform to the expectations clearly set out by the board. The board felt it necessary to make this decision
in order to move ahead with the goals set by the membership. It is the responsibility of the board to
sustain the goals of the membership and to take action when such goals are not being supported by the
Co-op staff.
The board has already begun the search for a new GM. But, it may take some time to find the right
person for the job. In the meantime, there are likely to be some bumps in the road. The current staff
is working above capacity and doing an outstanding job of keeping the Co-op running efficiently and
effectively on a daily basis. We ask for your patience during this transition. We also ask that any
member wishing to be involved in the search process contact a board member or the Co-op. In the
meantime, the board has hired a new bookkeeper and is hoping to fill the long-vacant Marketing and
Outreach Coordinator position as soon as possible.
Prior to the removal of the GM, the board had assumed the leadership on the long-delayed reset project.
We have hired a project manager to oversee the various aspects of the job and we are confident that
the reset will be completed before the end of the year. I would like to thank the membership for their
patience with respect to the reset project. Many of you not only placed your faith in the board to get this
done, but also your money. That is not something we take lightly. Thus, we felt it necessary to move
ahead in order to realize your goals for the reset and to repay your investment.
After much discussion the board has decided that, in spite of the delays, we should go forward with the
project as originally planned. The reset plan, conceived more than two years ago, was intended to be
a small step on the way to a more comprehensive reorganization, expansion, and/or relocation. While
many of our needs have changed in the time it has taken to realize the reset, the more pressing needs it
was designed to address have not. Namely, the coolers need replacing. In addition, structural and duct
work associated with the new coolers will necessitate an internal reorganization of the store. These
issues cannot be delayed any further.
Because the board is fully engaged in supporting the daily operation of the co-op, there are some
standing committees that will be affected. As a result, I will be seeking to organize a group of members
into a long-term planning committee to begin the process of crafting a 5-year plan for the future of the
Co-op. I hope to have the committee convened shortly in order to produce a plan that will shape how
we look at the still looming questions or renovation, expansion, and relocation. Once the committee
work is completed and the reset is finished we should be prepared to move on to the next phase of
planning for our future. The current staffing situation is being viewed as an opportunity to involve
the membership in rethinking the Co-op operations from top to bottom including evaluating the use of
volunteers in more of the day-to-day operations.
The Co-op is fortunate to have a membership invested in the success of the business as well as
knowledgeable about its daily operations. In fact, the membership is essential to our success. We ask
that anyone interested in volunteering to help with the transition contact the board at the number below.
The staff is currently working to capacity. Any assistance we can provide to help them continue to be
successful will benefit us all in the long run.
I welcome your feedback on these processes and encourage anyone interested in the long-range planning
process to contact me at [email protected].
Thank you again for your patience during this time of transition.
• Snow Shovelist
•C
anton News
Distribution
• Data entry for
ingredient labels
SNOW SHOVELIST
Now who doesn’t enjoy shoveling snow? I know
this will be a popular volunteer task so contact me
soon if this sounds like a job made for you. We
need someone, or two, to clear our walkways early
in the morning before we open, and sometimes
during the day when we get heavy snowfalls. A
partnership would be best since we need this
done every time it snows and we’re open every
day of the week. Living in the Village is pretty
much a necessity for this job. This is a core
worker position. You can earn a 23% discount for
your household for the duration of the upcoming
season’s snowfall, and we know that can be a good
part of the year. Let the office know if you are
interested.
NEWSLETTER
DISTRIBUTOR
This is a task for a Canton resident. We distribute
this newsletter to many outlets in the Village,
coffee shops, numerous sites on SLU campus,
doctors’ offices, etc. It’s a bi-monthly task that will
earn your household the 10% working member
discount for the 3-4 hours it takes to do this job.
Contact the Co-op office if this is for you.
DATA ENTRY
Again, who doesn’t just love data entry? Hard to
imagine not, eh? We are developing a data base of
ingredients for our Co-op packed items. Our new
scale/printer has the ability to list the ingredients
on the product label. Once we have the data
base built, we need a volunteer that can put this
information into the printer memory. Talk to Kim
if this is an appealing way for you to earn your
member discount. Contact the office.
September is Membership
Renewal Month
2% discount for all
members.
Sean Partridge,
Board President
Volunteer opportunities come up all the
time. Volunteering one hour per adult in
your membership will earn your household a
10% discount for a month. Core
worker, volunteers volunteer three hours per
week to earn a
23% discount.
If you are interested in volunteering, please
keep an eye on our website volunteer page
at http://www.potsdamcoop.org or
Co-op Board Meetings
are open to all members of the
Potsdam Food Cooperative.
Every agenda provides time for
member comment.
Meeting are held at 6:00 pm on the 3rdTuesday of each month,
in the room above the Carriage House Bakery.
If you have questions or comments for Board members,
we really would like to hear from you.
September/October 2008 — Potsdam Food Co-op Community News
7
MEM
BER
SHIP
In this Issue
Vegan Carrot Cake................................................1
Gardening in the Fall............................................1
Final Notes ...........................................................2
From the Purchaser...............................................3
An International View on Farming.......................3
To Idaho and Back................................................4
Allium Sativum L. a.k.a. Garlic............................5
Favorites................................................................6
Letter from the Board President............................7
Volunteer Opportunities........................................7
Members Leslie and Christopher Hickman.
Potsdam Food Cooperative
FREE
Community News
Sept/Oct 2008
Potsdam Food Cooperative
24 Elm Street
Potsdam, NY 13676
Potsdam, NY
Permit No. 25
PRESORTED
STANDARD
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