2013 Annual Meeting and Elections Results!
Preparation for the annual meeting is definitely an “all hands on deck” event and the effort paid off as a solid contingent of member-owners, supporters, volunteers and board members gathered on a beautiful May evening to celebrate the accomplishments of the past year, as well as look to the future.
While the annual meeting is essentially a business meeting, it is also a time to socialize and celebrate. Attendees enjoyed light refreshments, lined up to have their picture taken with an “I [heart] my co-op” or “my co-op rocks!” sign. Member-owners also had the opportunity to cast their ballots if they had not already done so.
The business portion of the meeting consisted of progress reports from board president Mary Aiken, project manager Sheila Conboy and treasurer Mike Benzin. Kathy Castle, board member and Nominating Committee chair, formally presented the slate of candidates.
Each report also indicated respective areas of effort: on the board, we continue to strengthen our foundation: refining our nominations and recruitment process, education and preparing ourselves to be in the best possible position to recruit, hire and work with a General Manager once we’ve secured a site and ensured funds for that site. Securing the site and conducting a member loan campaign shortly thereafter are top priorities for Sheila and the committees, while concurrently building membership and strengthening our ties in the community.
A question-and-answer period took place after the formal presentations. This provided a terrific opportunity for the board and organizers to hear what’s on your mind. In return, we were happy to have a room full of engaged listeners to hear our answers. It was a productive part of the evening!
Before everyone disbursed, door prize winners were drawn and announced. Congratulations to Marian Prezyna, winner of the $100 gift certificate to Lexington Co-op, and to Karen Hennig, winner of the membership to Explore & More. Our thanks to the folks at Lexington and Explore & More for their generous support!
Our sincere thanks, too, to everyone who contributed to the success of the evening. It is because of dedicated, generous people like you that this event went so smoothly and that this project is moving forward so well.
And The Winners Are….
The official ballot count for our first elections took place at the Mini Market on Friday, May 17. Member-owners in good standing were welcome to attend.
The Elections Committee was headed up by Kathy Castle and consisted of Greg Goggins, Carol Griffis, Joanie Long and Laura Salwen, all of whom conducted the count with great care and attention to detail. While this year’s election was unintentionally uncontested (as it may turn out to be from time to time), in the end, it provided an opportunity to identify a few areas we can improve upon for future elections.
Our thanks to all who participated in the process. As a democratically structured business, the nominations and elections process, whether contested or not, is an essential element of democratic member control – one of a growing number of ways in which you have an impact on the co-op.
So with the count complete, we are pleased to officially announce our new board members Ted Brelsford, Gerry Gallagher and Susan Swarts! We look forward to working with them as we continue to navigate through the startup phase, on our way to opening those doors!
If you have any thoughts or ideas for next year’s annual meeting or if you have an interest in or question for the board, we’d love to hear it! Please contact us at board@eacoop.com.
Join Us For Our 2013 Annual Meeting
Thursday, May 16 from 7 – 9 p.m. (doors open at 6:30 p.m.)
East Aurora Middle School cafeteria, 430 Main Street, East Aurora.
You are invited to the annual meeting and celebration of the East Aurora Cooperative Market! Enjoy light refreshments, meet your board and candidates, socialize with your fellow member-owners and supporters and hear the latest news about our accomplishments, challenges and triumphs over the past year.
Here’s a look at the agenda for the evening:
*6:30 p.m. Doors open. Voting and socializing.
7:15 p.m. Formal presentations by the board president, treasurer and project manager
followed by a question and answer period.
8:15 p.m. More voting and socializing. Prize winners will be announced!
We’ll also have EA Co-op totes and aprons available for purchase in addition to a number of door prizes, including a gift certificate to Lexington Cooperative Market and a membership to Explore & More!
Member-owners are encouraged to bring interested friends along as well, and to RSVP (for themselves and any guests) to info@eacoop.com.
Elections
The ballot count will take place on Friday, May 17 at 4 p.m. in the East Aurora Cooperative Market Mini Market. Member-owners are welcome to observe. Official results will be announced shortly after.
*Please note that on the printed ballot, we stated that the annual meeting begins at 6 p.m., but it will actually begin at 6:30 p.m. Our sincere apologies for the confusion.
Eat This: Salmon
Up until now, this blog has primarily highlighted seasonal fruits and vegetables, something that’s often hard to do in the dead of winter (hello, quick breads and frozen berries!).
But other things can be ‘in season,’ too, and we’re coming up on SALMON SEASON. Apparently, sockeye salmon wild-caught from the Pacific Northwest will be offered nationwide as we approach the month of May.
Health Benefits of Salmon:
-Salmon is chock-full of healthy Omega-3 fatty acids, that are important for brain development, lowering blood pressure, and reducing your blood triglyceride levels
-Omega-3′s also help prevent blood clots and are anti-inflammatory
-The proteins found in salmon may help joint cartilage and function
-Don’t worry too much about high levels of mercury in salmon (and other higher-fat fish); one or two servings a week is much too little to pose and threat of toxicity, and the benefits of increasing the Omega-3 in your diets outweigh any potential risk
Varieties of Salmon:
King/Chinook – largest and least abundant in North America, flesh varies from white to pink to red
Sockeye/Red – darkest flesh of the species, spends 1-3 years in freshwater before going to sea, can spawn in lakes or rivers
Coho/Silver – spend 1-2 years in freshwater before heading out to sea, now depleted in most areas due to commercial fishing
Pink/Humpies – smallest and most abundant of species, spawns in estuaries and rivers, lowest fat content and frequently used for canning
Chum – have the largest geographic range (from California to Korea), spawns in rivers, migrates to sea soon after hatching, flesh can vary from white to pink to red, meat is well-suited for smoking
Where/How to Buy:
-Chinook, Coho and Sockeye are the three varieties most commonly found at grocery stores and restaurants, with 86% of it coming from Alaskan waters
-If fresh salmon isn’t available or in your budget, try frozen. Frozen foods these days are excellent! Frozen salmon will last up to 4 months when properly frozen and thawed
-Alaska has banned all salmon farming, so all salmon from Alaska is wild-caught and has very low levels of toxins, etc… However, farmed Atlantic salmon has been shown to have higher levels of toxins; opt for wild-caught fish whenever possible. For more information on all types of fish, toxins and sustainability, please see the NOAA’s FishWatch site
How to Cook:
-Broiling is an excellent method: Just a few minutes per side is plenty for a fillet about an inch thick.
-Steaming is another great way: Throw a fillet onto some foil, drizzle with olive oil and lemon juice (or toss in some lemon slices), sprinkle with salt and pepper and enclose the whole thing by wrapping it up in the foil. Roast on a baking sheet in a 350 degree oven; check after 10-15 minutes.
-Don’t overcook fish, especially salmon. Try to maintain the pink color; if it turns white, it’s overdone.
Recipes to Try:
-Cooking Light’s top 31 salmon recipes
This is from Barefoot Contessa’s ‘Barefoot at Home’ cookbook and it’s a favorite. I’ve made this before and it’s wonderful! Serve with soba noodles or brown rice and vegetables.
2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs
Directions
Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
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Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician. She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related. An avid cook and baker, you can find her in the kitchen most days whipping up something yummy. Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive! You can find her at www.thefrozenpineapple.com.
Eat This: Artichokes
Other than the infamous spinach and artichoke dip found on just about every restaurant appetizer menu, do any of us really cook with these interesting looking vegetables much at home? I’d assume we don’t. I know I don’t. However, they’re incredibly versatile and unique in their own right. Give them a try this week!
Eat What:
-The Mediterranean region provides much of the world’s supply of artichokes, while California provides nearly 100% of the U.S. crop
-In Italy, artichoke hearts in oil are the usual vegetable for ‘spring’ section of the ‘Four Seasons’ pizza (with olives for summer, mushrooms for autumn, and prosciutto for winter).[9] A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole.[10] (Wikipedia)
Eat When:
-Artichokes are in season from March to May
-Choose artichokes with tight leaves and store unwashed in your fridge’s bin for 3-5 days
-To cook from fresh, soak them for four hours with the juice of a lemon to prevent discoloration and promote tenderness. Remove the outer leaves, trim the stem and snip the tip of the bulb, then pull apart the leaves. Remove the inner core and steam for 40 minutes.
Eat Right:
-Artichokes are excellent sources of fiber and potassium
-One artichoke has 4 grams of protein
Eat More:
-Toss marinated artichokes into salads or onto pizzas
-Try this healthy spinach and artichoke dip
-Artichoke leaves are often pulled off one by one and eaten with hollandaise or aioli
I’ve made this twice now and it’s pretty good. Being cheese-free, it’s potentially the only lasagna my picky husband will eat. Do yourself a favor and buy a rotisserie chicken from the store–you’ll have dinner on the table in a flash. You don’t need quite as many breadcrumbs as the recipe calls for–even a sprinkle of panko would be sufficient.
2 stalks celery, sliced 1/4 inch thick
1 yellow onion, diced medium
5 tablespoons all-purpose flour
3 1/2 cups chicken broth
3 cups shredded cooked chicken
1 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade
Salt and pepper
1 cup fresh breadcrumbs
Directions
- Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.
- Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.
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Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician. She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related. An avid cook and baker, you can find her in the kitchen most days whipping up something yummy. Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive! You can find her at www.thefrozenpineapple.com.
Meet the candidates!
Our first elections are under way with three open positions on the board, and three “pre-qualified” candidates, all of whom are member-owners in good standing who are highly qualified and interested in filling the slots.
The 2nd Principle of Cooperatives states that “Co-ops are democratic organizations controlled by their members who actively participate in setting their policies and making decisions. Those serving as elected representatives are accountable to the membership. In primary cooperatives, members have equal voting rights (one member, one vote) and cooperatives at other levels are organized in a democratic manner.”
As we like to say, this is YOUR co-op, YOUR way, and this is your chance to be part of the process. Ballots were mailed on April 7 (please contact us at info@eacoop.com if you’re a member-owner and did not receive one.) Please be sure to read the instructions on your ballot carefully (read the candidates’ statements, then vote where indicated and note that we have also included on the ballot a line for write-in candidates) and cast your vote by mail no later than May 11 or in person by 8:30 p.m. at the Annual Meeting on May 16.
We also hope you can join us at the Annual Meeting on Thursday, May 16. In the meantime, if you have any questions about the election or the Annual Meeting, please contact us via email at info@eacoop.com.
Meet the candidates:
Ted Brelsford
Why are you interested in serving on the co-op’s board of directors?
I love food, and cooking, and eating, and gardening. I even enjoy grocery shopping, and cleaning up after a meal. And I love fresh, natural, local foods. I grew up on a little farm in Pennsylvania with a milk cow, a few chickens and pigs, a steer or two for beef, and a large vegetable garden. We knew our food—even made butter and cottage cheese and ice cream.
Living now, many years later, in a small town that I consider the most pleasant place I’ve lived, I’m quite eager and enthusiastic about a local food cooperative. I’m also eager to be more actively involved in the community in which I live; and look forward to be part of a team pursuing a goal and tasting the satisfaction of achieving it.
Summarize your professional experience and relevant skills. What unique skill, personal quality or perspective will you bring to the board?
Professionally, I currently hold two positions, both providing relevant experience for serving on a board of directors. As pastor of a church in Orchard Park I work regularly with small groups to administer the work of caring for our congregation and our facility, and carrying out our mission of contributing to the overall health and well being of our community and our world. I believe I have well-developed skills in interpersonal relations, communication, and small group dynamics.
At the same time, for the past four years I have served as Director of Assessment for the theology school at Emory University in Atlanta where I was formerly on faculty. The basic questions of assessment are: what are we trying to accomplish? (mission and goals); What would it look like if we accomplished them? (outcomes); How can we best realize those outcomes? (strategic plans, processes, procedures); How can we measure our success in realizing those outcomes? (assessment); And how can we use our assessment results to improve our practices & procedures, or revise our plans and processes to better meet our goals? (ongoing growth and development). The goals and outcomes and day to day operations of a food cooperative may be quite different from those of a theology school, but I suspect the basic questions and challenges of assessment and improvement are similar. Additionally, my academic career has given me experience in writing grants, and in writing and editing for print, which may be useful as the Cooperative continues to expand.
What is your vision for the future of our cooperative? What makes you passionate about the co-op and/or our mission?
Given my childhood experiences in producing much of our own food, I’m very glad for the growing interest in natural foods in our culture at large, and am delighted with the prospects of a thriving local economy of local, natural, wholesome foods to which people can feel connected. I would like to help make this vision a reality.
Gerry Gallagher
Why are you interested in serving on the co-op’s board of directors?
My primary interest in serving on the Board is that I want to help the cooperative to be successful. I believe my passionate interest in the issues of sustainable agriculture and local food economies, combined with my professional and business/financial background in a public company could provide additional knowledge and perspective on the board, helping the co-op to achieve its goals.
Summarize your professional experience and relevant skills. What unique skill, personal quality or perspective will you bring to the board?
Professional experience and skills: I have 32 years professional experience with Ecology and Environment, Inc. (E&E) as a consulting environmental planner addressing a full range of issues including environment, socioeconomics, health, transportation, agriculture, energy, economic development, and sustainability.
Since 2008 I have served as Senior Vice President for Sustainability at E&E, managing our programs, business development and other initiatives in this area for the U.S. and world-wide. From 1999 – 2008 served as VP of operations in Southern U.S., with responsibility for eight office locations and150 professional staff.
For E&E I presently serve as a corporate officer in a public company (EEI: NASDAQ); have fiduciary responsibility, executive management responsibilities; report to a board of directors, and so am accustomed to adhering to requirements for transparency and disclosure, codes of conduct and ethics, financial reporting, as well as sustainability reporting.
As a Sr. VP I have responsibility for company operations, reviewing and carrying out policy, market analysis, business planning and forecasting, monitoring financial performance, and quarterly/annual reporting. I’m skilled and experienced in developing new markets, forging internal/external partnerships, capacity-building for required knowledge and resources, problem solving, conflict resolution, and other aspects.
Personal qualities and perspective: I’m comfortable and enjoy working in organizational environments where a culture of collaboration and a consensus approach exists or is possible. Am comfortable with leadership roles and responsibility. I’ve had to make difficult business decisions. I enjoy being a part of team efforts, especially when there is a diversity of perspectives and ideas.I’m interested in community resilience, livable towns and cities, sustainable agriculture and food production, local markets, environmental stewardship, as well as the social values of community, culture, and great places.
I’m a 1975 graduate of EAHS.
What is your vision for the future of our cooperative? What makes you passionate about the co-op and/or our mission?
The EA cooperative market can create a mutually beneficial relationship between consumers and local/regional growers and producers.
The market co-op can play a role in improving local economy, public health, promoting local community values; strengthen community fabric, and making the town more resilient. This combined with the many other ways in which East Aurora is uniquely “livable” will help to make the town a place where people want to live, work and raise families.
I believe that local markets and economies are going to become increasingly important in the coming years. I think this is inevitable because of weak economic growth in the U.S. combined with rising energy costs, shifting global economic trends, as well as other factors. Successful and resilient communities will have done good work at the local level, particularly with respect to food markets and access
Susan Swarts
Why are you interested in serving on the co-op’s board of directors?
I believe in the mission of the organization. Also, I have the time, interest and skills to support the success of the Co-op.
Summarize your professional experience and relevant skills. What unique skill, personal quality or perspective will you bring to the board?
While my skills are not unique, they are varied. As an employee of National Grid for 35 years, I was presented with many challenging and interesting assignments. They ranged from facilitating meetings between the members of the Public Service Commission and New York State Utilities on sensitive issues to gaining the confidence of theIBEW Local 97 & 1352 to participate in employee involvement activities to improve efficiencies. I believe in the value of team processes to achieve desired outcomes and always work to build consensus.
What is your vision for the future of our co-operative? What makes you passionate about the co-op and/or our mission?
My vision is the vision of all our members! We all signed on to the idea of the co-op in East Aurora because we had common beliefs and interest in improving the quality of food that we ingest and to have healthy alternatives. I am passionate about the East Aurora Co-op because we need options in our community to purchase healthy foods. We also have the opportunity to support our neighbors who toil in the soil to provide us fresh and healthy foods.
Annual Membership Meeting and Elections: YOUR co-op, YOUR way!
Save the date! Our annual membership meeting and elections will take place on Thursday, May 16 in the East Aurora Middle School cafeteria. Come meet your fellow member-owners (bring a friend!) and hear what has transpired over the past year and learn about our plans for the future, both near and long-term while we make steady progress toward our goal of opening our doors and beyond.
Our 2013 ballots are in the mail thanks to Nominating Committee members Heather Lazickas, Mary Aiken, Barb Byers, and volunteers Suzanne Krzeminski, Clarice Otminski, Connie Stone and Dan Castle for all they contributed to make it happen!!
Perhaps most important of all, this year marks the first member-owner election! You likely have received your paper ballot in the mail recently, or will today! Be sure to participate in the election; voting is one of the unique aspects of the cooperative business model. Remember, as a member-owner, you have a share – and therefore a say – in how we conduct business.
Three wonderfully qualified candidates have stepped forward to take the three open seats: Theodore Brelsford, Gerry Gallagher and Susan Swarts, all of whom bring a tremendous amount of talent and insight to our board and passion for the success of the co-op. They are team players who are willing to work on behalf of our member-owners in the best interest of the co-op. You can read their full bios in your ballot, which also includes instructions on how to cast your vote (remember, one vote per membership; proxy voting will not be allowed).
While we are preparing to welcome new directors, we are also saying goodbye to two founding board members: Lissa Mann and Deb Radziwon. Each has dedicated so much of themselves to this startup effort: both possess a strong work ethic, a groundedness and level headedness, not to mention energy and enthusiasm which has often inspired and reignited others’ energy along the way! Our sincere thanks to Lissa and Deb for all of their contributions. They will be missed on the board, but they will be enthusiastically keeping tabs as member-owners.
As you learn about the candidates and prepare to vote, you are exercising your democratic member control and, in addition to the equity share you paid when you joined, are truly helping establish and shape our co-op – YOUR co-op! Each vote is sacred and will be kept secure from the moment it is cast until it is counted. The voting period will close at the end of the Annual Meeting with the tally set to take place on Friday, May 17 (details to follow), led by our Elections Committee: Greg Goggins, Carol Griffis, Joanie Long, Karin De La Rosa and Laura Salwen. Member-owners and candidates are invited to observe.
This is a very exciting and critical time in our co-op’s history – with a strong, engaged membership and a dedicated board working on their behalf to fulfill the mission of the East Aurora Cooperative Market, we’re sure to succeed!
Yours in cooperation,
Mary Aiken
East Aurora Cooperative Market
Board President
Eat This: Soups & Chili (and the easiest bread EVER)
Well, it may technically be Spring, but the weather sure isn’t ‘spring-like’ yet! Here in Western New York, we still have a few more weeks (OK, maybe even a month…) to savor the foods that truly warm our bones before it’s time to put away the soup pot for summer. I included many of my favorites, and don’t miss the THIRTY-TWO chilis Cooking Light has deemed ‘the best.’ All have nutritional information provided and there is something for everyone: vegetarian three-bean, turkey, white chicken chili and even beef and butternut squash. And don’t forget the bread–recipe below!
For vegetable-lovers:
For those who like it creamy:
Ellie’s Krieger’s Broccoli-Cheddar Soup
For traditionalists:
Soups with a kick:
Ellie Krieger’s Nutty Sweet Potato Soup
Shape Magazine’s Spicy Chorizo Corn Chowder
Bring on the chili:
Cooking Light’s Top 32 (!!!) Chili Recipes
White Chicken Chili with Quick-Roasted Garlic
Artisan Bread in Five Minutes a Day
I swear by this bread. Artisan Bread in Five Minutes a Day will change your life. (Or at least your bread-baking technique.) Seriously. If you have any interest AT ALL in making bread, go buy their cookbooks. NOW. Basically, Jeff and Zoe teach you how to make awesome bread at home in almost no time at all. I’m living proof that it works; these breads are pretty much the only ones of mine I know will turn out perfectly each time. In fact, I was shocked I could even find the recipe online at all. I probably whip up a loaf once a week and spend about 15 total minutes doing it–ten to mix all the ingredients and five to shape my loaf. Makes a great accompaniment to any soup, stew or chili!
Click above for the recipe, step-by-step instructions (with photos!) and their tips and techniques.
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Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician. She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related. An avid cook and baker, you can find her in the kitchen most days whipping up something yummy. Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive! You can find her at www.thefrozenpineapple.com.
