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One of the many great things about being a member of Friendly City Food Co-op is that you are a member of a democracy. Members of a democracy carry the right, the responsibility, to vote for the members who help steer the organization. In the Co-op’s case, these members are the Board of Directors.

It is the board’s job to make sure that the co-op is on track to succeed in its goals of providing the community with a vibrant, local economy; fair and friendly relationships; healthy, informed consumers and producers; and a healthy environment; in a way that is profitable, responsible, ethical, and efficient. Therefore, ideally, the board should consist of a group of leaders who bring to the table a variety of skills including, but not limited to, business administration, marketing, law, accounting, economics, agriculture, public relations, race relations, health sciences, food and nutrition, education, public administration, city planning and development, social justice, and food justice. Whatever it takes to build a successful community, it also takes to build a successful community co-operative grocer. Our board of directors may include anyone who is passionate about the co-op’s goals and is able to contribute to its success.

Every year you will be given the opportunity to vote for your Board Members at the Annual Meeting. It happens in the Fall, usually in October, this year it will be on October 6^th from 4:00-5:00pm. But don’t just come for the meeting; if you can, come for the party that starts at 2:00pm. This year’s event will be held in the Friendly City Food Co-op parking lot. There will be food, games, prizes, and the opportunity to VOTE!

The Nitty Gritty: We have nine seats on the board, terms are served for three years, three seats renew each year. A board member may serve for three consecutive terms, after which the seat must be vacated. After a break of at least one year, the member may run again for the board. An early resignation may leave an additional seat open. This year we have two members of our board resigning, added to the three renewing seats, we have five seats to fill. We have six candidates running for those five seats.

You will have to make a decision. One candidate will not get elected in this cycle. It is not a decision that you are making alone. You are making it with other owners of the co-op. When more owners of the co-op vote, the outcome of the election becomes more democratic. We also need to have a certain percentage of votes for the election to stand. We have written it into our bylaws to ensure a fair election process. To help you with the decision-making, short biographies of and statements from the candidates will be published in an upcoming newsletter as well as online, and you will get to hear the candidates tell you why they are running for the board at the Annual Meeting.

We are grateful to the candidates who are serving their co-op community by running for the board of directors. We are grateful to all the owners of our co-operative. We hope to see you at the annual meeting. We strongly encourage you to vote. Be one of the voices in our co-op community’s democracy. You can do so at the meeting or in store throughout the month of October. Thank you!

 

Submitted By Board Member/Secretary: Aniko Safran

In honor of honey month (and the impending flu season), we thought we’d share an easy immune booster: fermented garlic honey. Raw honey and raw garlic are both renowned for their health benefits, so they make a perfect pair, while fermentation naturally creates probiotics that benefit digestion and immune system health.

With only two ingredients and little preparation, this is a great way for beginners to get into fermentation. Let’s get started.

1. You’ll need some raw (local) honey and garlic. Raw honey is unpasteurized, which means the beneficial bacteria and yeast responsible for fermentation haven’t been killed from processing. Local honey is ideal because it may help your system build immunity to local pollens (check Aisle 4 for plenty of options). For the garlic, 2-4 large heads should be plenty for a small batch. Here we used several smaller heads with a 16oz honey. Buy organic garlic, since pesticides can interfere with the fermentation process.

1. Prepare the garlic by lightly bruising each clove by pressing down on top of it with the flat side of a knife. Try to keep each clove intact, so don’t push too hard — you just want to bruise it enough to easily remove the skin. Bruising garlic also kicks off a natural defense process that converts the enzyme alliinase into allicin, an antioxidant and anti-inflammatory agent.

1. Fill a clean mason jar ½ to ¾ full with the garlic and pour in enough honey to cover it completely. The size of the jar doesn’t matter much; just make sure you leave an inch or two of free space at the top. The cloves will float at first. Seal the jar, label it with the date, and store at room temperature in a dark place.

1. Once a day, flip the jar upside down and swirl it to make sure none of the cloves are above the honey for too long. This will prevent unwanted mold growth on the surface of the honey. Once the garlic stays submerged on its own, you can skip this step. Loosen the lid of the jar to release the pressure that builds during fermentation (this is called “burping”), then re-tighten. Do this once or twice a day.
2. Fermentation time varies by preference, but one month is a good starting point. By that point, the honey should be very thin and liquidy, and the garlic flavor will be strong. Have a taste and see what you think. Some folks let theirs go for a year or more. The garlicky flavor of the honey will intensify over time, while the cloves will lose some intensity and taste sweeter. You can continue to store it at room temperature to let fermentation continue.

 

Eat a spoonful when you start feeling funky or in preparation for flu season. You can also eat the cloves whole. Try using the honey as a glaze for meat or pizza crust. Mix it into sauces and marinades for a sweet, garlicky kick, or with other natural remedies to create a natural health tonic. Make all your friends try it. Have a good time. Be well. (And check back soon for more recipes.)

 

 

 

 

Note that the Center for Disease Control advises against feeding raw honey to children under 12 months old to limit the risk of infant botulism (older children and adults can eat raw honey as they please).

How do you know which is the very best tasting cantaloupe and which tomato will be the most tomato-ey? Here’s a guide to helping you decide which piece of produce to select when shopping – whether at the food co-op, a farmers market, or in your own garden!

 

CORN
Don’t peel the husk- instead, feel it to see that the kernels are plump and there are no gaps in the rows. Green and tight leaves are best.

 

CANTALOUPE
Look for one that is very fragrant around the stem when you smell it. It should feel hefty for its size.

 

EGGPLANT
Choose those with shiny and taught skins. Avoid big blemishes and brown spots.

 

WATERMELON
It should feel heavy for its size, and a thump should produce a hollow sound, not a dull thud.

 

BLACKBERRIES
Look for a deep color black and the berries should be firm and plump which equals ready to eat!

 

TOMATOES
Pick one up- it should be aromatic and feel heavier than it looks.

 

STRAWBERRIES
Look for fragrant berries that are evenly sized and have very little white at the top. Steer clear of the super big ones.

 

PEACHES
A ripe peach should smell peachy good!