Guest Post: A Food Co-op in Pittsfield?!

Renaldo Del Gallo wrote the following article,“Exploring a Pittsfield Coop”, published this past Saturday in the Berkshire Eagle.  The first organizational meeting for the Pittsfield Food Co-op is tomorrow, Wednesday May 30th 6:30 pm at the Unitarian Church, 175 Wendell Ave, Pittsfield.  Please join us!

“Just off Main Street in Great Barrington is a funky grocery store with all types of organics, a great healthy bulk food section, whole foods where processed foods would be found in other stores, a produce section with a local focus bursting out in a rainbow of hues, sustainable seafood that does not endanger the ecosystem, grass-fed beef and free range chicken. It is peopled with younger dreadlock-donned granola-types and aging hippies who seem so damn happy to be there. It’s cool. It’s the “Berkshire Co-op Market.”

OK, that’s a slight exaggeration — there are a fair amount of soccer moms and regular folks, too, but you catch the drift. As soon as you walk in the store you say to yourself, “This place is sweet.” 
A cooperative, or “co-op” for short, has been defined as “a business owned by the people it serves,” although you don’t need to be a member to buy at the Berkshire Co-op as you would at BJ’s. Nor do you need to be a member to shop at Wild Oats Market, a co-op in Williamstown that focuses on local producers. But if you live in Pittsfield, you are out of luck. There is no food co-op here.

Dana St. Pierre, Daniel Esko and Amy Huebner plan to change all that. An organizational meeting has been set for Wednesday, May 30 at 6:30 p.m. at the Unitarian Church located at 175 Wendell Ave. in Pittsfield. The public is invited. According to Daniel Esko, “We need to see what sort of support there is out there for the general idea of a food co-op in Pittsfield, get people who are interested together in a room, and get a core group organized to move forward.”
I asked the trio, “How is a co-op different from a regular grocery store?” A food co-op looks like other businesses since it sells products just like any other grocery store, but differs behind the scenes. Unlike a BJ’s where being a “member” is really a fee to get in the front door, a co-op is actually owned by its members. The co-op exists solely to serve the needs of its members.  Unlike traditional corporations with traditional stockholders, the members are local members of the community that use the co-op. The governance is a democratic one, and co-op members elect their own board.
Co-ops distribute “surplus revenues” (profits really, or income above cost and reinvestment) in a highly unusual way. Rather than it going to shareholders based upon “shares” owned, profits are redistributed to members based on their use of the cooperative. Therefore, they are called “patronage dividends,” as opposed to the typical stockholder dividend, because the return is based upon how much business the member has done with the cooperative. 
A traditional corporation owned by non-local shareholders almost always results in a profit-driven purpose. Because owners are not local, the profits are usually spent outside the community. Sure, traditional corporations can be socially conscious, but mission number one is always profit and is their raison d’être.
To be sure, a co-op is a business just like the traditional corporation. It often has a corporate structure and has a corporate existence on file with the secretary of the commonwealth, or the local equivalent in whatever state it is located. The co-op must be economically sustainable like any other business if it hopes to be around. And it is a business — not a club or an association.

But the raison d’être of a co-op is to serve the needs and values of its members, not monetary profit. Since meeting the needs of its members is the sole purpose of the co-op, greater social goals and the benefit to the local community are placed ahead of profits.

According to Esko, “This translates into a commitment to operating an environmentally sustainable business, [and] purchasing goods and services from local farms, producers and contractors.” This also means “strengthening the community through donations, event sponsorship, education and outreach among others.”
In the end, notes Esko, “a Pittsfield co-op will be whatever its membership wants it to be.” The bottom line is that “a food co-op does not exist to make anyone wealthy, but exists to serve the needs of its owners/members.”

Dana St. Pierre notes that co-ops often engage in “things that are not necessarily profitable and therefore not much a part of a for-profit business; things like organizing community gardens, farmer’s markets, and all sorts of educational opportunities.”

Rachel Estrada, who works at the Berkshire Co-op, says, “Cooperatives are not only places that provide organic healthy food, they are also a strong heartbeat within a community.” She believes co-ops “bring people together who share similar interests, building bridges and creating community.”
For more information, go to facebook.com/PittsfieldFoodCo-op

Rinaldo Del Gallo is an occasional Eagle contributor.

Smokey Cilantro Romanesco

Romanesco, the cruciferous family's model vegetable!

Romanesco is similar to broccoli and cauliflower and so you can substitute either of those vegetables in this recipe.  Dana and I have a lot of romanesco growing in our gardens and will be selling some to local restaurants in the coming weeks. This very cool looking plant was first discovered in Italy in the 16th century.  It has a mild flavor similar to cauliflower but it certainly sets itself apart from the rest of the cruciferous veggies with its’ chartreuse coloring and cool growth pattern that makes a logarithmic spiral.

A head of romanesco chopped in half. You can see the individual branches that make up the spiral head.

For this easy roasted meal you’ll need a head of romanesco or cauliflower, chopped into 2-3 inch pieces.  Set your oven to 365.

Then, on a large, shallow baking sheet, mix the chopped romanesco pieces with enough olive oil to coat, 1 tablespoon of lime juice, hot paprika, ground chipotle pepper and salt, to taste.

Use your hands to mix everything together.   Make sure to lick your fingers when you are done mixing, if it tastes good, pop the tray in the oven.  If not, adjust the seasonings and repeat!

Oven ready: well oiled, seasoned and tossed.

While the Romanesco roasts in the oven at 365, roughly chop a handful of fresh cilantro.

Grate some cheese, I used smoked Grafton cheddar from the Berkshire Co-op, the smokey cheese went perfectly with the hot smokey chipotle and the paprika.

The Romanesco can take anywhere from 20-35 minutes, so cook it til it’s done and finish it under the broiler if it needs more browning but not much more cooking.  You want it to be browned on the outside but with a bit of crunch left inside.

The addition of shredded smoked cheddar really makes the dish!

Finally, toss the finished romanesco with the chopped cilantro, a splash of fresh lime, and the shredded cheese.  Eat immediately and enjoy any leftovers hot or cold the next day.