News from the Lexington Cooperative Market Winter 2015

LexTalk

Inside: Local c itrus fruit , winter salad recipes and a hosting plan for the big game!

THANK YOU OWNERS! I received this voicemail the other day that summed up the bulk of the feedback we’ve received on our remodel. “Hello Tim, this is owner number 8012. I was in the store this morning and I just want to tell you I was blown away. It is absolutely gorgeous. The food is gorgeous. The appointments are gorgeous. Everything is just so lovely. I didn’t come in during the time of the renovation because I’m older and I hate change. But I must tell you this was well worth every effort that went into it.”

I am thrilled to report that the remodel of our 807 Elmwood store is complete! And once again, I want to say THANK YOU to all of our owners for making it happen. It was our owners who gave us our BIG Direction goal of a thriving co-op in every community that wants one, and made it clear that a great store in the Elmwood Village was the first priority. It was our

owners who invested their $80 to purchase a share in the store; and the combined investment of the owners who have joined since our move to Elmwood paid for this remodel. And it was our owners who kept our fires burning with tons of positive feedback throughout, despite the moved-around aisles and shrunken parking lot.

Within the next few months, we hope to be announcing a lease on our second store; the next step in our BIG Direction plan to create a world with more access to local food, more co-op economy, and more happy knowledgeable people. But for now, we pause to say thank you and congratulations. This remodel, this store, this co-op is a true community accomplishment, and we the staff feel so lucky to act as stewards on your behalf. Happy New Year!

Tim Bartlett, General Manager

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Our 10th Annual Anniversary

Bulk Sale!Come and

get it...10% OFFMarch 12, 13, 14

We’re celebrating our 44th Anniversary by helping to stock your pantry again this year. Everyone receives 10% off ALL bulk. Flours, grains, nuts, rice, coffee, dried fruits, even tofu, select cheeses and some of Lexi’s Kitchen’s favorite products.

Mark your calendar, we can’t wait to celebrate forty four years!

Did you know?Any time you buy bulk, you can use your own containers! If you bring your storage containers from home, just stop at the register when you arrive. Cashiers will weigh your containers to determine the tare, then you’re set to go and fill up.

At a Lexington Co-op board retreat in April 2014, the facilitator asked, “How has the co-op changed your life?" I thought long and hard about my response, trying not to worry about how my answer would stack up against the profound stories being shared in the room.

I grew up in rural Ontario living in a farming community. My first job was in seventh grade, bottle feeding calves at a beef farm, followed soon after by clearing rocks from the fields and picking corn. I can still vividly remember piling into the back of Mr. Downey’s pick-up truck, with my sister and the Downey boys, to drive out to the cornfield. From an early age I learned how food is grown, and I knew who we were buying it from.

As an adult I was drawn to the opportunity and diversity of the city life, and lived for times in Mumbai, London, UK, and Toronto. I am an urbanite at heart, but I have often felt, ironically, isolated in the city. When my family decided to move to the west side of Buffalo eight years ago, we were sold a vision of what our city street might become. Neighbors described a garden cooperative, Urban Roots, which they were planning to open at the end of the block. They shared the success of the Lexington Co-op, an anchor in the Elmwood Village. We took a risk and moved onto the street. I have since seen the growing success of Urban Roots and Five Points Bakery, both continued stabilizing forces in our neighborhood. These organizations were supported in different ways by the Lexington Co-op, and with much excitement, both very recently expanded and continue to thrive.

After moving to our new neighborhood, I joined the co-op as a member-owner and within a few years I felt a strong drive to run for the board to expand my involvement. I have been honored to serve on the board since 2012. Serving as a board member has made a

profound impact on me - both professionally and personally. The co-op has given me a deeper feeling of belonging in our community. I have never walked out of the co-op without meeting a friend or engaging in a conversation. Serving on the board has strengthened that experience.

Professionally, I have further developed my leadership skills and grown more conscious about the work that I do. I had the amazing opportunity to travel to the 2013 Consumer Cooperative Management Association Conference and witnessed firsthand Lexington win the Cooperative of the Year Award. Our training was extensive; I learned about different cooperative models and saw the bigger impact of how the cooperative movement can drive positive change.

Meeting so many committed members of the cooperative movement helped me to focus on my work in a more intentional way. My concentration has always been on career development – or more plainly - helping people to find work that is meaningful to them, that helps them to reach their potential. I always strive for this myself, and I am most fulfilled when I feel that I am making a difference for others to truly love what they do.

The cooperative movement, as it relates to work, is so powerful because of shared ownership. Being an owner of a business brings a different mindset and feeling of responsibility. As a member-owner and a board member, I feel a strong sense of investment in the co-op’s continued growth and success, and co-op staff members display this same investment through their energy and dedication to making our store great.

The co-op is so much more than a store to me. It is a community, and an intentional way to drive positive change through our work and through our buying power. Add in its delicious food and coffee, and it is an organization that I am proud to be part of.

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Empowering Business: Holiday Owner Appreciation Celebration!

You know you’re awesome. You broke out the fun and came in droves during our Holiday Owner Appreciation Days and Remodel Celebration. The store was buzzing as you caught up with old friends and stocked up for your holidays, all while enjoying tastings and smiles from local vendors in our new, fabulously-appointed store. Our Board of Directors roasted chestnuts, and owners caroled out front to benefit Haven House. We even had a visit from the big guy in the red suit!

Thank you all for using and enjoying your owner benefits. It’s great to be in business together.

Alison Wilcox-Lanfear Board Treasurer

MORE Knowledgeable PeopleWith more capacity, 5,000 people could learn about canning, cooking and co-ops each year

is our intention to foster or create a phenomenal co-op in every community that wants one. (Lexington or otherwise)

BIGour

DIRECTION

2013Local & Sustainable FoodYour purchases support 4 local egg producers

Knowledgeable PeopleOur canning classes had 225 attendees in 2013

Co-op Economy Last year, Lexington returned $5.5 million to the economy and provided 88 good jobs to the Buffalo region

Happy PeopleEach week, 10,000 people come through our doors and leave happy!

With one store and $10.4 million in Annual Sales, Lexington creates a lot of good in the world!

Co-op Values:

SustainabilityWe currently recycle 58% of waste annually

MORE Local & Sustainable FoodWith more stores and sales, Lexington could support 10 local egg producers

With more co-op stores, online ordering and $100 million in annual sales, we could create a lot MORE good in the world!

2050

MORE SustainabilityOur goal is to be a net zero business by 2050

MORE Happy PeopleImagine the ripple effect of 200,000 people experiencing a kind and caring co-op shopping trip each week!

MORE Co-op Economy With more sales, co-ops could return $50 million to the local economy and employ 500+ people with quality jobs.

Board Meeting dates

February 2 March 2

Please e-mail board@lexington.coop

if you’d like to attend a meeting.

2014

Tales of Cooperation

812-7641

We're collecting your stories about our co-op and the impact of ownership. Our Board Treasurer Alison Wilcox-Lanfear tells her story.

Tori from BreadHive Cooperative Bakery slices up freshly baked loaves!

Beekeeper Bob Brachman from Country Honey and a happy honey taster.

Board member Matt Caldiero lends a hand spreading cheer and roasting chestnuts.

Singer Farms Naturals' farmer Tom Szulist with his famed tart cherry juice and Lexi's cherry pies!

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Jamie LawrenceDirector of Marketing

Energy Cooperative of America, Inc.1408 Sweet Home Road, Suite 8

Amherst, New York 14228Tel: (716) 580-3506 • Fax (716) 932-7337

Toll Free: 1-800-422-1475Web: www.ecamerica.org E-mail: jlawrence@ecamerica.org

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Values-based financial planningand socially responsible investing for individuals, families and businesses.

295 Main Street, Suite 914Buffalo, New York 14203

p (716) 842-0145f (716) 842-0189

www.jmgoldfarbcfp.com

Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC

GOL783-Coop Newsletter Ad:Layout 1 11/15/10 4:43 PM Page

Ginger Miso Kale SaladThis salad can be prepared two ways: massage the kale with dressing to wilt and soften the leaves, or simply dress and toss it like any other green. Some people prefer massaging, as it mellows bitterness and brings out the sweetness of kale and makes the leaves chewy and tender.

Dressing3 tbsp tahini2 tbsp red miso1 tbsp minced fresh ginger2 tbsp honey or agave3 tbsp rice vinegar1/4 tsp coarse salt

1. In a medium bowl, whisk the tahini, miso, ginger, honey or agave, rice vinegar and salt.

2. Place sliced kale in bowl and add half of the dressing. If you prefer, skip massaging and proceed with the recipe. Or, toss and massage the kale for two minutes, squeezing handfuls of sliced greens. It should soften and shrink down to four cups. Place the massaged kale in a serving bowl(s), top with the cabbage, carrots, and drizzle on remaining dressing.

3. Top with almonds and serve. Refrigerate up to three days.

Salad1 bunch kale (10 oz), finely sliced across the leaf1 cup shredded red cabbage2 medium carrots, shredded1/2 cup slivered almonds, toasted

Rice Noodle & Edamame Salad

Seaweed asserts its umami magic in this noodle salad. Several types of dried seaweed (sometimes called “sea vegetables”) are available —arame and dulse are two of the most common. Don’t like seaweed? Just leave it out!

10-12 oz frozen shelled edamame8 oz thin rice noodles or rice sticks1/2 cup arame or dulse seaweed3/4 cup rice vinegar2 tablespoons canola oil2 tablespoons sugar1/2 teaspoon salt1 cup shredded carrot1 medium red bell pepper, thinly sliced1/3 cup thinly sliced red onion1/4 cup chopped fresh cilantro1/2 cup lightly salted peanuts, chopped, divided

1. Boil edamame 2-3 min, until bright green. Drain, rinse with cold water. Soften/cook noodles according to package. Drain, transfer to a work surface and chop twice. If using arame, soak in warm water until it grows in volume by three; if using dulse, snip into bite-size pieces, but do not cook.

2. Whisk vinegar, oil, sugar and salt in a large bowl. Add edamame, rice noodles, seaweed, carrot, pepper, onion, cilantro and 1/4 cup peanuts; toss well to combine. Serve sprinkled with remaining peanuts.

Mediterranean Salad with Blue CheeseAdd heft to your greens with garbanzos and blue cheese. Raisins add chewy sweetness, or substitute with dried dates, figs, or apricots.

Salad4 cups arugula, washed and dried2 tbsp sundried tomatoes, oil packed or rehydrated thinly sliced 1 can garbanzo beans, rinsed/drained1/4 cup slivered red onion1/4 cup raisins4 tbsp blue cheese, crumbled

1. Wash and dry arugula, remove tough stems. Place in a serving bowl. Top with tomatoes, garbanzo beans and red onion and toss to mix. Top with raisins and blue cheese.

2. Make dressing: whisk garlic, red wine vinegar, salt, and honey, then whisk in olive oil.3. Drizzle the dressing over the salad and toss to coat.

Dressing1 clove garlic, crushed2 tbsp red wine vinegar1/2 tsp salt1 tsp honey or agave1/4 cup extra virgin olive oil

Winter Saladsa fresh take on

Try South River

Barley Miso,

it’s amazing!

- We love our new Amish Blue!

Buffalo’s locally owned CitrusPicked up an organic orange or grapefruit at the Co-op lately? Maybe you’ve been eating citrus grown by local farmers!

It sounds impossible, but it’s real! Mike and Gayle Thorpe of Thorpe’s Organic Family Farm in East Aurora take the ‘snowbird’ concept to a whole new level. Inspired by the citrus groves they saw while visiting family in Florida, the Thorpes purchased a grove of their own in 2009 in Lake Wales, Florida and transitioned the land to organic farming practices. “The rinds of our citrus aren’t as “perfect” looking as conventional fruit, but we feel much better using them for cooking” says Abigail Thorpe, Mike and Gayle’s daughter.

Their citrus is some of the sweetest and most flavorful we’ve ever tasted, and we love supporting an awesome local farm family. Next time you’re in the store, grab some Thorpe Family fruit – you’ll be glad you did!

ROASTED CITRUSCooked citrus!? Yes, really. Give it a shot while citrus fruits are abundant. Try it sweet or savory!

Savory: Toss sliced red onion, fennel and thin wedges of oranges(leave the peels on) in a bowl. Drizzle with oilive oil to coat, and salt and pepper to taste. Roast at 400 until edges are crisp, 25-45 minutes.

Sweet: Toss wedges of your favorite oranges or grapefruit with oil to coat, and sprinkle with sugar and a pinch of salt.

Eat your roasted fruits tossed on salad, with french toast, or by the spoonful!

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Exciting changes have come to the vitamin and supplement section!

First, on our shelves, we have organized supplements according to type and use instead of grouping them by brand. So if you are looking for women’s vitamins, all brands are grouped together so you can easily see our complete selection before deciding which is best for you. Second, we are replacing some of our Lexington brand vitamins with Country Life. We love both, but the availability of our private label products was not always meeting our standards. We want to always have products on the shelf when you came looking for them and be able to get them quickly when we don’t. Our buyers researched other lines and decided Country Life’s quality, availability and pricing was a comparable match to our Lexington label. We hope you like them. Country Life is a vitamin company with 40 years behind them. Their commitment to purity includes being a USDA Certified Organic Manufacturer, using Certified Good Manufacturing Practices and Sustainable Manufacturing, and making Gluten- free, Certified Vegan/Vegetarian, NO, GMO, and Certified Kosher products. Read all about their certifications online at: countrylifevitamins.com/our-commitments.We will continue to stock some of the best of the Lexington brand as well. Let us know what you think of our changes.

Being our Best!

Vitamin & Supplement Aisle Improvements

We're Working on it!As promised, we are continuing to review our shelf space and your Two Cent Form feedback and suggestions. We’re working through the store to assess each department and aisle.So far, we worked on our bulk department selection. We brought several requested items into the department, including:

Thank you for your feedback, suggestions and patience. We want to carry the products you love. Please, keep your comments coming!

Game Day grub Gathering for the game means high expectations for hearty, satisfying dishes. Pressure’s off… here’s your snacking game plan.

Swedish Meatballs1 cup rye bread, crumbled1⁄3 cup milk1 lb lean ground beef1 lb lean ground pork3 eggs1/2 cup onion, finely diced2 cups beef broth1 tbsp sour cream

1. In a small bowl, mix the crumbled bread and milk. Set aside.2. In a large bowl, mix the ground meats, eggs, onion, spices and bread mixture. Roll into balls about 1-2 inches in diameter (about 1 tbsp), place in the refrigerator for 30 min. Heat a tablespoon of oil in a large skillet, add several meatballs (without crowding the pan) and cook 8-10 minutes, turning every few minutes to brown evenly. Move cooked meatballs to a pan in a warm oven, add more oil to the skillet, and cook remaining meatballs.

3. Once meatballs are cooked, melt 2 tbsp butter in the same skillet, add flour and stir well. Slowly whisk in beef broth and bring to a simmer. Simmer for a few minutes until the sauce has thickened and reduced. Add salt and pepper to taste, stir in sour cream. Add meatballs to the sauce and simmer for 5 minutes or place meatballs on a shallow platter and pour the sauce over them. Serve warm.

1/2 tsp allspice1/2 tsp nutmeg1 tsp paprika1 tsp salt1/2 tsp black pepper2 tbsp vegetable oil, divided2 tbsp butter2 tbsp flour

Broccoli Cheddar Beer SoupEnjoy the benefits of nutrient dense broccoli in this full flavored soup. Beer adds a layer of complexity and richness.

1 yellow onion, diced2-3 cloves garlic, minced 2 tbsp olive oil2 tbsp butter1/2 pound russet potatoes, peeled and diced1/4 cup all-purpose flour3 cups vegetable or chicken stock

1 12 oz. bottle dark beer1 tbsp Dijon mustard1 1/2 tsp dried thyme1 1/4 lbs broccoli, finely chopped1 cup milk1/2 lb cheddar cheese, shreddedSalt and pepper to taste

Family Sized Pizzas • Chilis • SushiGrinch Dip

Lexi’s HALFTIME

MUST-HAVES

Fudgy Brownies • Chocolate Chip Cookie CakesLemon Bars • Chocolate Peanut Butter Rice Krispy Treats

Dips & spreads

Smoked GoudaSpread

Red Pepper Hummus

Mango Salsa

Dessert

1. Heat butter and oil in a stock pot over med-high heat.

2. Sauté onions and garlic until soft and translucent, then add diced potatoes and stir in flour.

3. Add the stock, beer, mustard, and thyme and bring to a simmer.

4. Simmer ~10 minutes and then add chopped broccoli. Simmer another 10 minutes until broccoli is very tender.

5. Turn down heat and puree the soup with a stick blender on low speed (or blend in a blender in small batches). Add milk and shredded cheddar cheese and stir until well blended. Salt and pepper to taste.

A whole ciabatta loaf made into a giant, crowd-worthy sandwich. Buy it, slice at home, be a hero. It’s as easy as entertaining gets!

new!The Big Italian & Roma Grande

Try it in a bread bowl!

• White Spelt Flour• Macadamia Nuts• Wheat Bran

• Cherry Berry Mix• Refined Sea Salt• Bulk Balsamic Vinegar

CHANGE SERVICE REQUESTED

Open to Everyone7 am - 11 pm daily

807 Elmwood Ave., Buffalo, NY 14222716.886.COOP

PRSRT STDU.S. POSTAGE

PAIDBUFFALO NYPERMIT #801

Bulk Foods, Coffee, spices, tofu...clear out your pantry, stock up

with fresh healthy bulk!

Valentine’s

Day

don’t forget!

Last day is January 31!

REDEEM YOUR DIVIDEND

owners

Redemption is good... for YOU.You earned it by shopping your co-op!

for the CO-OP.Unredeemed dividends are taxed by the Federal Government

for the COMMUNITY.More money stays local!

Lots of love to go around

at the co-op! • Great Arrow cards

• Lexi’s cakes & confections

• Local chocolates