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Bagshare Is Community

 

Far below the shimmering summer sun, deep in the heart of the Cummington Community House lies a cool and colorful jewel! No, it's not the lost jewel of Soranith -- it's the Bagshare sewing center, founded by Cummington resident Leni Fried. Well stocked with donated machines and Bagshare bags shelves and racks filled with donated materials, the sewing center is a community hub for sewers of all ages who come together to sew the Bagshare bags, which are then placed in participating stores. The concept of borrowing bags when needed and returning them for others to use, rather than keeping them, is foremost in the Bagshare Program's mission.

 

"We hope we can change people's habits over time, forever," says Leni, "and just as we share the planet, we can share bags. It's all about fostering sustainability and awareness -- and stewardship rather than ownership." Bagshare bags are dropped at several retail establishments in the region and are there for customers to use who have forgotten to bring their own bags. The ultimate goal is for Bagshare stores to become "bag free" because their customers already bring their own bag. The Creamery went entirely bag free back in 2008. Previously the Creamery had supplied 49,000 paper bags each year. By becoming bag free we saved $5,000 annually in bag costs and 70 fifteen-year-old trees. (A fifteen-year-old tree makes 700 grocery bags.) Most of our customers know now that they should bring their own bags, but if they've forgotten, they can almost always find a Bagshare bag to borrow. 

 

Travelers new to the area are often impressed with the program. Each bag has an original sewn-on label designed by Leni with the name of the store where the bag was borrowed and the name of the person who sewed the bag written in by hand. To avoid trips that aren't "on the way," Bagshare bags can be returned to any Bagshare location. Serios Market and  Cornucopia in Northampton, Elmer's and Ashfield Hardware in Ashfield, Berkshire Organics in Dalton, and Kidstuff in Florence are all Bagshare venues.

 

Another goal of the Bagshare program is a less tangible but equally important one: that of fostering creativity and community. The sewing centers (there are now more than one) have informal gatherings about once a month, where people come together to sew the bags. The Cummington space has hosted a clothing repair clinic. There have been numerous schools and community groups using the facilities as well, including local 4-H groups and the Girl Scouts.

 

"Anyone can come sew; the idea is to use the center," says Leni. "If anyone is interested in learning more about the center they can contact me and I'll give them an initial tour." The center can be used to teach a class or simply to learn a new technique from other sewers. "One time we had a 24-hour sewing marathon," recalls Leni, "We had music and food, and people took shifts. In the morning Alice and Amy cooked us breakfast at the Creamery. It was fun!" Leni estimates that over 10,000 bags have been sewn by the Bagshare Program throughout western Massachusetts.

 

The Bagshare Project strives to educate folks about broader environmental issues as well. Two powerful films, Message in the Waves and Battle of the Bag, are available for public showings. Both show the graphic effects of plastic pollution, what happens when we throw plastic "away." Whether it's a plastic bag in the mouth of a sea turtle or a plastic fork found in the belly of a dead albatross, plastic often ends up in the ocean. "There's no such thing as 'away,'" said Laura Sheridan, who was sewing some cute bags for Bagshare when we visited.

 

"We have to refuse plastic as a culture, and remember to bring our silverware and water bottle as well as our bags, for example. That's where every movement starts," Leni reflected. "We are all about reusing materials. Everything in the sewing center is donated, not just the fabric from various upholstery shops, but also all the sewing machines, tables, lamps, cabinets - everything, as well as the time it takes to sew the bags.  It's really indicative of how much waste we generate. People who are involved in the Bagshare will sometimes find sewing machines on their doorstep."

 

The concept of the Bagshare Program has spread. Amy Stamm of Leeds found out about it in 2008 and began a program for inmates at the Hampshire County Jail. Leni helped get that program going, and it's still going strong. They even had an art show in the jail to show some of the more creative bags being produced. There is also a community-sewing group in Leeds. There is one in Ashfield as part of a wider sewing group known as ANTS, for Ashfield Needles and Thread. ANTS also sews cloth napkins and has an after-school  sewing program. There is another sewing center in the Eastworks building in Easthampton where Chris from Serios Market leads a monthly sew. People of all ages and ability levels are welcome to help sew, cut fabric, or organize materials.

 

To sew bags at home and donate to any Bagshare location, just sew the tag on the front. Tags can be picked up at the sewing center in Cummington or email Leni. To donate fabric, sewing machines, sewing machine repair skills, thread, notions, brightly colored birdseed bags, scissors, buckles, belts, webbing, and so on or for more information on the program, contact Leni Fried at [email protected] or www.thebagshare.org.

 

We at the Creamery Co-op are dedicated to the Bagshare Program's success, and we hope to see it expand over a wider region in the future. Don't forget your bags!

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Right from the Valley to You!
This Friday the Creamery will proudly offer produce from Joe Czajkowski Farm in Hadley. This weekend, we will be featuring sweet corn (don't forget the butter or salt!), blueberries, cucumbers (both slicing and pickling), zucchini, and summer squash (and that's handy, since this week's recipe suggest them!) along with bunched carrots (Mmmm! We've been waiting for fresh carrots).

Please remember, folks, that to ensure product quality, our supplies will be limited. So shop early, shop often! Thank you!!
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Cheese (and Nut) of the Week!

We've got a double sampling treat on hand for this Saturday! In addition to a fine Massachusetts cheese, you can sample a perfect complement.

 

The cheese is Great Hill Blue from Great Hill Dairy on the shore of Buzzards Bay in Marion. In Great Hill Blue years past the property was famous for its collection of acacias and rare orchids. From 1985 until 1995, the property existed as a dairy farm under the guidance of Tim and Tina Stone. But as with other dairy farmers, just selling milk became insufficient in making ends meet, and since 1999 the Stones have owned the property and a herd of Guernsey cows, from which they make Great Hill Blue. The Stones now use Guernsey milk from local farms, and Great Hill Blue reflects this raw, golden liquid from which it is made, from its creamy yellowish interior to the well balanced, rich, and piquant taste. It is simultaneously sweet and salty, with a complex flavor that matches well with seasonal fruit and a glass of dessert wine. This seaside cheese also adds zest to salads or dressings.

 

Come in this Saturday to sample Great Hill Blue along with some Caramelized Pecans from Valencia, Spain. Although they are not indigenous to Spain, many pecan trees grow today in Valencia. These pecans are caramelized with nothing more than sugar and water to create a crunchy, sweet, meaty nut that is difficult to resist.

 

Hope to see you Saturday! Remember, we'll take 10% off the regular price all day!

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Recipe: Quinoa Salad
So you've been to two or three barbecues by now this summer (maybe six or seven...), and you're already starting to feel a little burned out on the salad offerings. You love a good potato salad. Pasta salads offer any number of variations. The problem is that they all tend to be so HEAVY. In this heat, who wants to feel stuffed to the gills with carbs?

We have a light and refreshing change of pace that you can whip together with next to no prep time: Quinoa Salad.

Quinoa is a grain-like crop that has been popular in the Andean region of South America since time immemorial. Although not a true cereal or grain, the nutrient composition is very good compared with common cereals. Quinoa seeds contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron. For those of you who garden, you'll be interested to know that this attractive, highly pest-resistant plant grows very well in the Hilltowns.

But the BEST thing about quinoa is that you already know how to cook it -- just like rice. Once you do, the possibilities for what goes into the salad are restricted only by what's in season that you can't get enough of. Here's a starter idea.

1 cup uncooked quinoa
1 can (15 ounce) chickpeas (garbanzo beans), rinsed*
1/2 cup diced zuccini
1/2 cup diced yellow squash
1/2 cup halved cherry tomatoes
1/2 cup finely chopped kale
1 tablespoon minced garlic (though we wouldn't blame you if you went for 2, maybe even 3, tablespoons garlic!)
1/2 cup roasted red pepper, sliced thinly (optional)

Preheat your oven to 450 degrees.

In a roasting pan, place 1 cup of diced zucchini, 1 cup of diced yellow squash, 1 cup of halved cherry tomatoes, 2 tablespoons minced garlic, and 1 cup of finely chopped kale.

Pour in half a cup of balsamic dressing and stir. Nearly any prepared balsamic vinaigrette will do, but you can create your own by whisking or shaking together in a jar with a tightly fitting lid:

1/2 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, pressed
2 teaspoons crushed fennel seed
1/2 teaspoon salt
1 teaspoon pepper

Roast for 10 to 15 minutes, checking and stirring every five minutes. You want the squash and the garlic to just start to brown a little bit, but not get soft.

While the veggies are roasting, bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.

When the veggies and quinoa are both done, combine with the rinsed chickpeas and sliced roasted red pepper. Stir, chill, and serve!

*You can, of course, cook the chickpeas yourself instead of buying them in a can. Here's how:

Soak the chickpeas in several inches of water (they expand) overnight OR speed-soak them by boiling in several inches of water for 5 minutes, then letting them sit in the hot water for 1 hour.

Drain and rinse.

Place the beans in several inches of water (they expand again), bring to a boil, then simmer for 60 to 90 minutes until desired tenderness.

Allow to cool.
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The Farm Bill

Food politics made headlines last week when the House passed a farm bill that left out SNAP, commonly known as the food stamp program. To read what the New England Farmers Union had to say about the bill, click here.

 

NE Farmers Union
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Diet Soda Won't Save You

From John Upton writing for Grist: "Bad news for everybody who drinks diet sodas instead of the sugary varieties to help stay healthy.

 

"In an opinion piece in the journal Trends in Endocrinology and Metabolism, Purdue University professor Susan Swithers writes that drinks containing such chemicals as aspartame, sucralose, and saccharin have been found to contribute to excessive weight gain, metabolic syndrome, type 2 diabetes, and cardiovascular disease." To continue reading and for a link to the journal article, click here.

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Stay in Touch! We Love to Hear from You!

For questions about Co-op membership, product requests, or suggestions or other feedback, please send a note to [email protected]. We'll make sure your note is sent to the appropriate person and that you get a prompt response.

 

If you'd like to contact the Co-op's board of directors, simply send your email to [email protected]. Emails sent to this address are received only by the board.

 

To reach Karen Doherty, the Co-op's general manager, send an email to [email protected]. Emails sent to this address are received only by Karen.

 

If you're thinking of becoming a valued volunteer of the Co-op, you can reach Shirley Todd, volunteer coordinator, at [email protected]. There are many opportunities for volunteers. Emails sent to this address go directly to Shirley.

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Help us spread the word! Consider encouraging your friends to sign on to receive the Creamery's weekly email newsletter. Better yet, encourage them to become member-owners of the Co-op. You can forward this email to your friends and relatives (for best results, use the "Forward email" link in the white space at the bottom of this page). Rest assured, we won't clog their inboxes and we will respect their privacy. We will not disclose your or their email addresses to anyone else. You can unsubscribe at any time. Thank you for your interest, commitment, and support.  

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Many items are on sale every week at the Creamery. Look for the brightly colored shelf tags. These items are 15%-45% off regular prices. We work hard to find bargains on many different items, including staple groceries, treats like chocolate, juices, refrigerated items, personal care products, and supplements. The shelf tags indicate when the sale price expires. Some sale items are one-time opportunities that remain on sale until sold out. Many are purchasing opportunities that can be replenished over several weeks at great prices. Enjoy the savings!
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Your continued patronage supports the ongoing success of our community-owned, values-based cooperative. Thank you for supporting the Old Creamery Co-op as a member-owner, as a shopper, as a friend. We value every contribution to the success of the Old Creamery Co-op.

 

 

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445 Berkshire Trail

Cummington, Massachusetts 01026

413.634.5560