On which committee do you serve?

Vice Chair of Steering Committee

What do you do for a living?

Architect/Community Development

How did you get involved with the food co-op?

I moved to Philadelphia from Brooklyn and asked my neighbors and friends in this area if there was a food co-op nearby. I was interested in meeting some like-minded people as well as shopping at a local food store where I would have a say in the planning and organization. Basically, I sought out the South Philly Food Co-op!

Why do you want a food co-op in South Philly?

My favorite place to shop for food is the Farmer's Market by the fountain at S 11th and Passyunk. I like that the food is locally grown. The problem is that it's only once a week and only a portion of the year. I'm looking forward to a food co-op in South Philly so I can shop somewhere that has healthy local food options as well as an interest in health and community.

Why should people join a food co-op?

There are a lot of reasons to join a food co-op. One would be to have a voice in the business where you buy your food. One would be to support your local community to help provide jobs and keep businesses local. Another reason would be to take part in a unique community where people work and learn and shop. Lots of reasons, but those are the few that come to mind immediately.

What is your favorite meal to cook and why?

I just made polenta with roasted red and yellow peppers and onions over top. It was delicious!

Hello Future South Philly Food Co-op Shoppers,

We know that this is a little last minute, but this Sunday, January 23, at 6pm, we will be hosting a lively book discussion and Q&A with Gluten Free Warrior author Genevieve Sherrow. We are excited to have Genevieve be a part of the first of many South Philly Food Co-op educational sessions. Food from the book will be available for sampling, and books will be available for purchase. More about the book and Genevieve are described below. This event is free to the public. That said, we will gladly accept any donations toward our co-op effort during this event.

Date/Time of Event: Sunday, January 23, 2011 at 6:00

Location: Philly Community Wellness, 1241 Carpenter St, Philadelphia, PA 19147

Gluten Free Warrior Website: http://gfwarrior.blogspot.com/

As space is limited, please RSVP for this event by doing one of the following:

1) Filling out this form http://tinyurl.com/spfcjan2011event

2) Emailing: cassieplummer@gmail.com

If you can’t make this event, be on the lookout for future events, we hope to have one every month.

About the Book:

Gluten-free Warrior is a therapeutic whole foods cookbook designed for individuals living gluten-free and wheat-free. Inspired by Indian, East Asian and Contemporary North American cuisines, the book includes 60 hand-crafted and field-tested recipes featuring warming breakfast porridges, egg scrambles, soulful soups, uniquely inspired vegetable sides, and satisfying main dishes.

Also found in the book are invaluable educational resources for gluten-free living including a guide to GF grains and tips on budgeting for GF diets. Gluten-free Warrior transforms the word nourishment, and will undoubtedly unearth the warrior inside you.

About the Author:

Genevieve Sherrow is a nutritionist, food writer and natural foods chef based in South Philadelphia. In 2009, she earned a Master’s of Science in Nutrition at Bastyr University in Seattle.  As she was entering her graduate program, Genevieve discovered that she was gluten intolerant. Her nutrition and culinary training gave her the resources she needed to begin using a whole foods approach to gluten-free cooking. Inspiration from her nutrition studies motivated Genevieve to write Gluten-free Warrior, a therapeutic whole foods cookbook for individuals with gluten and wheat allergies. Genevieve has written extensively about gluten-free living for the Seattle Post Intelligencer, Bastyr University, and for her own blog, Nourishing Foods (http://wholefoodreflections.blogspot.com/).

On which committee do you serve?

Steering and Legal/Finance - I am the Inter-Committee Liason, fondly known as ICL.

What do you do for a living?

Pharmacist/Medical Writer

How did you get involved with the food co-op?

I saw a flier and attended one of the first organizing meetings. At that time, I was looking for a way to become more connected to my community.  I bake a lot and would like a source of more local, and less expensive dry goods. The desire and need for good healthy food is something we have in common and it's exciting to think about a diverse community coming together, sharing and learning from each other under this common theme.

Why do you want a food co-op in South Philly?

I think the community aspect of a food co-op is the one of the biggest draws. I come from a small town where everyone knows each other. I play ultimate frisbee, a very community driven sport. Food should be about community too, including shopping for food!

Why should people join a food co-op?

Being a member of a co-op gives you a voice in how the business is run, what foods/products are carried, and what services are offered. Every member will have an opportunity to run for the board of directors, and every member will have vote on key issues. As a community run business, your voice will be heard much more clearly.

And did I mention community? You'll have the opportunity to meet and know your neighbors better!

What is your favorite meal to cook and why?

Forget meals....let's move to dessert. I love dessert. My favorite thing to bake is chocolate cake with raspberry filling and chocolate frosting... 4 layers = a meal, one layer for each course!

A friend and I have been doing the Bon Appetit Food Lover's Cleanse for about a week now, and since we haven't yet broken into Paesano's in the middle of the night, I thought I'd mention it here.

She’s doing it in preparation for her February wedding, and I’m doing it to cast out the demons of Hanukkah brisket, Christmas cookies, hanging-out-with-an-old-girlfriend meatballs, and about half a pound of mortadella at 3AM on New Year’s Day.

I‘m usually iffy on diets and cleanses, but this is more of a set of guidelines to give your digestive system a rest after holiday indulgences. The recipes are sourced from popular  everyman-foodie blogs like 101 Cookbooks and Orangette. The term “weight loss” is never used.

My cleanse buddy and I are each cooking a few dishes from the program and sharing them with each other. Here’s a seasonal recipe that I really loved. For the sake of budget and convenience, I used extra virgin olive oil instead of the oils listed. I also shredded the celeriac in my food processor instead of breaking out the mandoline during a hangover.

PS: Even though the program suggests it, we are NOT giving up coffee. That would require a medical emergency. Have any of you tried a cleanse? Share your success/horror stories/out-of-body experiences below.

A few snaps from my New Year's Eve meal. Along with Maine lobsters and Beau Soleil oysters from New Brunswick (that would be Canada, not New Jersey) we also had all-natural filet picked up at the Reading Terminal Market's Giunta's Prime Shop.

What did you eat this New Year's and where did it come from?

The thing that I love about making chili is that it really is one of those "everything but the kitchen sink" recipes. Just start with a basic recipe and add what you have on hand!

1/1/11 version of vegetarian chili

Dice the onion, garlic, and jalapeno and saute it in a tablespoon or so of olive oil until golden. Add carrots, rutabaga, and zucchini and saute until soft. Add the remaining ingredients. Let simmer for about an hour, stirring occasionally. Yum!

• 1/2 onion


• 2 cloves of garlic


• 1/2 jalapeno


• bunch of carrots


• 1 rutabaga


• 2 zucchinis


• 1/2 bag of corn kernels (frozen from summer's bounty)


• 1 tablespoon of cumin


• a bunch of chili powder (to taste)


• 28 ounce can of diced tomatoes


• 28 ounce can of kidney beans


• 3 bay leaves


• olive oil

Best wishes for a happy & healthy new year!!

SPFC

As many of you may know, 2012 is the Year of the Co-operative. It is also the year we hope to open our doors. We are part of a larger movement worldwide to embrace the co-operative model. In that spirit, here is a video showing how successful and popular the model has been in Britain, which houses The Co-operative, a network of member-owned businesses that range from banks to travel agencies to grocery stores. (apologies for the ads at the bottom--they appear with the embedded video and were not added by us!) 

Sardines, a delicious and sustainable treat, perfect for the Feast of Seven Fishes. Here's an easy recipe from Mark Bittman.

The folks at the South Philly Food Co-op started the holiday season a little early this year with our first fundraiser at the South Philly Tap Room. We all had a wonderful time meeting members from the community and enjoyed the opportunity to talk about what we've been up to and next steps. Thanks to everyone that came out to support us! Now, on to the food . . . Today feels like a good day to share some favorite holiday food traditions. Large or small, every family has their own special way to celebrate the season. A particular favorite in my family is all about the snacks on Christmas Eve. Growing up, we would load our plates with cheese, crackers, shrimp cocktail, and whatever special goodies Mom came up with to delight us; we'd watch Jimmy Stewart and Donna Reed in Frank Capra's "It's A Wonderful Life" and enjoy the company of family. As time moves on, situations change and traditions evolve. We're pickier with our cheese selection now and have switched out the shrimp cocktail for oysters . . . still delicious (even more so I might say), but I look back very fondly on our simple beginnings. The holiday season is also about remembering loved one who are no longer with us. In my case it is Grandma and her baking. Simple but classic . . .

Christmas Butter Cookies

• 1 cup (2 sticks) butter
• 2 1/2 cups flour
• 1 1/2 cups powdered sugar
• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Preheat oven to 400 degrees. Cream butter thoroughly. Add sugar gradually. Continue beating until mixture is light and fluffy. Beat in egg and vanilla. Sift dry ingredients. Gradually add to creamed mixture and mix thoroughly. Shape and bake in desired shapes. Bake 6 -8 minutes. Chill dough. Have a wonderful and safe holiday season!! Your friends at the SPFC

Where better to have our first fundraiser than the South Philadelphia Tap Room? Join your fellow co-op supporters on Tuesday, December 7th from 7-10pm, for half-priced drafts, food specials prepared from local ingredients, and our fabulous door prizes. South Philadelphia Tap Room 1509 Mifflin Street Tuesday, December 7th, 7-10pm The suggested donation for this event is $10. Looking forward to meeting you, and for you to meet each other! –The SPFC