(In the interest of blogger etiquette, you'll have to click through the links below to see the charts since I didn't create them myself. But keep reading for even more fuel for the why we need to change our food system argument and how a co-op can do its small part.) I've been meaning to share this post from Grist's food section for a long time. You can see the date, I've had it sitting in my queue since April. Better late than never! The main point is that from 1970 to 2008 the American food system has gone from producing 2,168 calories per day per person to 2,673 calories per day per person. As if consuming about 500 more calories per day weren't bad enough (not to mention the toll that producing 500 extra calories per day per person for about 105 million more persons takes on the environment), the portion of those calories that come from added sugar and added fat (the sugar and fat not naturally found in whole foods but added to food during its processing) has gone from 37 percent to 41 percent. Basically, on average, we're producing/consuming 300 more calories from added sugar and added fat per day than the average bell-bottom wearing, Grand Funk Railroad listening 1970 American. So if you click through to the Grist post it will take you to another post that has a fun (wait, I mean horrifying) chart that shows the change in the make-up of the American diet between 1970 and 2008. 2008 is the last year of available data. I have a feeling it hasn't gotten better since then. Silly Grist even suggests that if the food processing industry simply cut the number of calories per person per day that it produces down from 1100 to 550, our total caloric intake would be back around where it was in 1970. You know... when everyone was skinny (though, in fairness, a lot of the skinniness was achieved by smoking). As if those numbers and charts weren't enough to send you into a rage for change, Vegansaurus rages on about another pretty well known inequity in our food system: the percentage of agricultural subsidies that go towards meat and dairy (that would be 63) vs the percentage that goes towards fruits and vegetables (that would be 1). Grains, sugar, starch, oil and alcohol combine for 35 percent. I highly recommend that you click through to read what she has to say if you're looking for some colorful language to take with you to your next cocktail party when you can preach to your friends about these issues (which probably explains why I don't get invited to as many cocktail parties as I used to). She says something about a breast pump and social change that you won't want to miss. So, loyal readers, any idea what we can do about this situation? Even more importantly, how can a co-op become an agent of this change? This isn't a quiz so there are no wrong answers. Fire away in the comments. (Oh yeah... and if you haven't done so already "Like" us on Facebook and vote for us in this great contest sponsored by Intuit. We could part of $50,000 in grants toward start-up costs!)

(In the interest of blogger etiquette, you'll have to click through the links below to see the charts since I didn't create them myself. But keep reading for even more fuel for the why we need to change our food system argument and how a co-op can do its small part.) I've been meaning to share this post from Grist's food section for a long time. You can see the date, I've had it sitting in my queue since April. Better late than never! The main point is that from 1970 to 2008 the American food system has gone from producing 2,168 calories per day per person to 2,673 calories per day per person. As if consuming about 500 more calories per day weren't bad enough (not to mention the toll that producing 500 extra calories per day per person for about 105 million more persons takes on the environment), the portion of those calories that come from added sugar and added fat (the sugar and fat not naturally found in whole foods but added to food during its processing) has gone from 37 percent to 41 percent. Basically, on average, we're producing/consuming 300 more calories from added sugar and added fat per day than the average bell-bottom wearing, Grand Funk Railroad listening 1970 American. So if you click through to the Grist post it will take you to another post that has a fun (wait, I mean horrifying) chart that shows the change in the make-up of the American diet between 1970 and 2008. 2008 is the last year of available data. I have a feeling it hasn't gotten better since then. Silly Grist even suggests that if the food processing industry simply cut the number of calories per person per day that it produces down from 1100 to 550, our total caloric intake would be back around where it was in 1970. You know... when everyone was skinny (though, in fairness, a lot of the skinniness was achieved by smoking). As if those numbers and charts weren't enough to send you into a rage for change, Vegansaurus rages on about another pretty well known inequity in our food system: the percentage of agricultural subsidies that go towards meat and dairy (that would be 63) vs the percentage that goes towards fruits and vegetables (that would be 1). Grains, sugar, starch, oil and alcohol combine for 35 percent. I highly recommend that you click through to read what she has to say if you're looking for some colorful language to take with you to your next cocktail party when you can preach to your friends about these issues (which probably explains why I don't get invited to as many cocktail parties as I used to). She says something about a breast pump and social change that you won't want to miss. So, loyal readers, any idea what we can do about this situation? Even more importantly, how can a co-op become an agent of this change? This isn't a quiz so there are no wrong answers. Fire away in the comments. (Oh yeah... and if you haven't done so already "Like" us on Facebook and vote for us in this great contest sponsored by Intuit. We could part of $50,000 in grants toward start-up costs!)

Are you a lover of farming, cycling, and the heat? If so, break out your bike, as many water bottles as you can, and head on up to Mt. Airy for tomorrow's Weaver's Way Co-op Urban Farm Bike Tour.

We’ve added lots of new farms this year, and will continue our tradition of hosting two rides: one for “beginners” without as much bike riding experience, or who prefer a shorter ride and one for more experienced riders who can manage a longer ride at a bit faster pace. Two rides, short and long, both rides begin and end at Weavers Way Co-op Farm in East Mt. Airy. See below for the route for each ride. And the party at the end will be a great reward for all your effort . Online registration is now available. Whether you plan on paying on the day of the ride $30, or in advance $25/Co-op members; $28/all others, you need to use the online registration form to sign in. You’ll be given the choice of paying by credit card using our PayPal processing account or selecting “pay at the door.” You’ll also be able to register and pay for up to 6 addition family and friends.

It's a great bike ride through Philadelphia's unique and vibrant neighborhoods; visiting several urban farms in Kensington, South Philly, North Philly, West Philly, Germantown, Roxborough & Mt. Airy; inspiring talks with Philadelphia's pioneering urban farmers; and an incredible feast of grilled foods and beer at the end. Ride starts and ends at Weavers Way Co-op's Mort Brooks Farm in E. Mt. Airy, 1011 E. Washington Lane, Phila, PA 19138. Registration for the long ride is at 8 AM with the ride to begin at 8:30. Registration for the short ride is at 8:45 am with the ride to begin at 9:15. UPDATE: Because of the excessive heat, both rides have been shortened to 18.5 miles for the short ride and 25 for the long ride. The ride should end by 2 pm and don't worry, plenty of water, gatorade and snacks will be provided.

Are you a lover of farming, cycling, and the heat? If so, break out your bike, as many water bottles as you can, and head on up to Mt. Airy for tomorrow's Weaver's Way Co-op Urban Farm Bike Tour.

We’ve added lots of new farms this year, and will continue our tradition of hosting two rides: one for “beginners” without as much bike riding experience, or who prefer a shorter ride and one for more experienced riders who can manage a longer ride at a bit faster pace. Two rides, short and long, both rides begin and end at Weavers Way Co-op Farm in East Mt. Airy. See below for the route for each ride. And the party at the end will be a great reward for all your effort . Online registration is now available. Whether you plan on paying on the day of the ride $30, or in advance $25/Co-op members; $28/all others, you need to use the online registration form to sign in. You’ll be given the choice of paying by credit card using our PayPal processing account or selecting “pay at the door.” You’ll also be able to register and pay for up to 6 addition family and friends.

It's a great bike ride through Philadelphia's unique and vibrant neighborhoods; visiting several urban farms in Kensington, South Philly, North Philly, West Philly, Germantown, Roxborough & Mt. Airy; inspiring talks with Philadelphia's pioneering urban farmers; and an incredible feast of grilled foods and beer at the end. Ride starts and ends at Weavers Way Co-op's Mort Brooks Farm in E. Mt. Airy, 1011 E. Washington Lane, Phila, PA 19138. Registration for the long ride is at 8 AM with the ride to begin at 8:30. Registration for the short ride is at 8:45 am with the ride to begin at 9:15. UPDATE: Because of the excessive heat, both rides have been shortened to 18.5 miles for the short ride and 25 for the long ride. The ride should end by 2 pm and don't worry, plenty of water, gatorade and snacks will be provided.

Let's talk seafood. 

Have you seen Otolith at your farmers market and wondered what it was all about?  We were curious last summer and found out that they are a CSA for seafood - or CSS (Community Sponsored Seafood).  There are several different sustainably harvested fish programs you can participant in such as salmon, sablefish, Dungeness crab, and halibut.  Last year we decided to order salmon and loved every bit of it.  We received 15 lbs of line caught wild salmon from Alaska for $180 - 5 lbs. of Coho, 5 lbs. of King, 3 lbs. of Sockeye and 2 lbs. of Pink. 

Salmon is full of Omega-3 fats and other nutrients lacking in farm-raised "Atlantic" salmon.  One of additional perks is that we pay less than retail price for the best quality. Salmon similar to this would sell for about $18/lb. at a Whole Foods.  The fish is cleaned, portioned out, flash frozen at -40 degrees and arrives to us vacuum sealed at our farmers market.  It's the best!

This year, we decided to get both salmon and sablefish (Black Cod).  We just picked up our first bit of the sablefish and I baked it spanish style with olive oil, lime juice, fresh tomatoes, red onions, and homegrown jalapeno.  It was so delicious that I have a feeling it will be a staple dinner in our house this summer.

For more information about signing up for your own share, please visit Otolith's website.  They also have a store that you can visit by appointment, I promise you won't be disappointed!

Let's talk seafood.  Have you seen Otolith at your farmers market and wondered what it was all about?  We were curious last summer and found out that they are a CSA for seafood - or CSS (Community Sponsored Seafood).  There are several different sustainably harvested fish programs you can participant in such as salmon, sablefish, Dungeness crab, and halibut.  Last year we decided to order salmon and loved every bit of it.  We received 15 lbs of line caught wild salmon from Alaska for $180 - 5 lbs. of Coho, 5 lbs. of King, 3 lbs. of Sockeye and 2 lbs. of Pink.  Salmon is full of Omega-3 fats and other nutrients lacking in farm-raised "Atlantic" salmon.  One of additional perks is that we pay less than retail price for the best quality. Salmon similar to this would sell for about $18/lb. at a Whole Foods.  The fish is cleaned, portioned out, flash frozen at -40 degrees and arrives to us vacuum sealed at our farmers market.  It's the best! This year, we decided to get both salmon and sablefish (Black Cod).  We just picked up our first bit of the sablefish and I baked it spanish style with olive oil, lime juice, fresh tomatoes, red onions, and homegrown jalapeno.  It was so delicious that I have a feeling it will be a staple dinner in our house this summer. For more information about signing up for your own share, please visit Otolith's website.  They also have a store that you can visit by appointment, I promise you won't be disappointed!

After months of committee meetings with hopefully a dozen people attending, it was truly a delight to walk into the EPX office last week for our first general member-owner meeting and see the room full of unfamiliar faces. Alison introduced the meeting and asked everyone who was a committee member to raise their hand. Plenty of hands went up, though even more were in the air for a show of members-owners and even more again for those who were attending their first SPFC event. It wasn't just those that had already become member-owners who voted last week. Nearly a dozen of our new member-owners joined that night by filling out their application and submitting their first equity payment to make them eligible to vote. Patty and Maria sat at the front the whole night talking to those that were interested and taking payments from those who had decided to take that all-important step. Come 8 pm the ballots had all been submitted and after some exhaustive counting and collating by members of our Election Committee, David Woo happily announced the results of the first election. Sadly several newly elected board members were not still present, but as the evening wrapped up I did manage to gather our new board together. SPFC Inaugural Board L to R: Jay Tarlecki, Julia Koprak, Cassie Plummer, Joe Marino, Mary Beth Hertz, Alison Fritz, Maria Camoratto. Not pictured: Erika Owens, John Raezer, Josh Richards, Stephanie Rupertus. Thanks again to all who came out last week including those who were just interested and especially our new member-owners. Remember, it's never too late to become a member-owner yourself.

After months of committee meetings with hopefully a dozen people attending, it was truly a delight to walk into the EPX office last week for our first general member-owner meeting and see the room full of unfamiliar faces.

Alison introduced the meeting and asked everyone who was a committee member to raise their hand. Plenty of hands went up, though even more were in the air for a show of members-owners and even more again for those who were attending their first SPFC event.

It wasn't just those that had already become member-owners who voted last week. Nearly a dozen of our new member-owners joined that night by filling out their application and submitting their first equity payment to make them eligible to vote. Patty and Maria sat at the front the whole night talking to those that were interested and taking payments from those who had decided to take that all-important step.

Come 8 pm the ballots had all been submitted and after some exhaustive counting and collating by members of our Election Committee, David Woo happily announced the results of the first election.

Sadly several newly elected board members were not still present, but as the evening wrapped up I did manage to gather our new board together.

SPFC Inaugural Board
L to R: Jay Tarlecki, Julia Koprak, Cassie Plummer, Joe Marino, Mary Beth Hertz, Alison Fritz, Maria Camoratto. Not pictured: Erika Owens, John Raezer, Josh Richards, Stephanie Rupertus.

Thanks again to all who came out last week including those who were just interested and especially our new member-owners. Remember, it's never too late to become a member-owner yourself.

I just wanted to show off some of this amazing swiss chard we got in our CSA box.  It's almost too beautiful to eat.

Friday night dinners around our house lately consists of homemade pizza.  I usually pick up some whole wheat dough at the Fair Food Farm Stand and we top it off with some vegetables from our CSA share.  This week we used swiss chard, pancetta and provolone cheese.

I just wanted to show off some of this amazing swiss chard we got in our CSA box.  It's almost too beautiful to eat. Friday night dinners around our house lately consists of homemade pizza.  I usually pick up some whole wheat dough at the Fair Food Farm Stand and we top it off with some vegetables from our CSA share.  This week we used swiss chard, pancetta and provolone cheese.