PCC 2005 fall membership meeting recap
Here are handouts and the nutrition test from the fall membership meeting:
More than 130 members met on October 19, 2005, at the Center for Urban Horticulture. The evening began with a fabulous seasonal dinner prepared by PCC’s Fremont deli.
The agenda featured a brief report from board chair Bob Cross who spoke about the year’s highlights — from the co-op’s overall sales growth and the increase in community outreach programs, to the $30,000 PCC contributed to help co-ops and survivors hurt by this year’s devastating hurricanes.
CEO Tracy Wolpert updated members on construction of our newest store in Redmond (on schedule to open in the spring of 2006). The board and management then answered questions from members on a range of issues.
The educational part of the agenda featured an interactive session with PCC’s nutrition educators Goldie Caughlan and Rita Condon. With a theme of “Shopping Smart at PCC,” these two experts approached budgeting in three ways — saving money, time and nutrients.
For example, save money by shopping more from bulk foods, save time by using wholesome convenience foods, such as canned beans or dried herbs, and save nutrients by knowing where to get the highest food values from all categories of foods.
Caughlan and Condon framed their presentation using a quiz to help members test their own knowledge. Prizes such as fresh winter squashes, bunches of Nash’s carrots, food storage items and our great new recycled totes added an element of fun.
Members also got to take away recipes (below) for the seasonal dinner Fremont prepared, as well as recipes from PCC Cooks classes featuring produce in season through the winter.
Caughlan and Condon encouraged members to take advantage of PCC’s free Walk, Talk and Taste Tours to learn more about making the most of their PCC shopping experience. Find the class schedules at www.PccCooks.com.
Recipe handouts from the fall member meeting
- Braised Greens
- Cynthia’s Quick-Boiled Greens
- Garlicky Sautéed Greens
- Baby Greens with Pine Nuts, Dried Cranberries and Citrus Vinaigrette
- Toasted Pine Nuts
- Citrus Vinaigrette
- Kamut or Spelt Berries with Roasted Beets and Sage
- Teriyaki Chicken Drumettes
- Roasted Winter Vegetables
- Pear Crisp
- Emerald City Salad