May Day! May Day!

When the man who feeds the world by toiling in the fields is himself deprived of the basic rights of feeding, sheltering, and caring for his own family, the whole community of man is sick.

— César Chávez

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By Joe Romano, 

Marketing Manager

You may have noticed that the Classrooms @ GreenStar building has been adorned with a beautiful new mural that wraps the building. If you have not already seen it, stop by sometime and take a look. The mural was created for GreenStar by two collaborating artists,

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Ithaca Hummus: Fresh Ideas, Fresh Products

Friday, 01 May 2015 21:11

By Julian Montijo

hummuscover webIn the back of the 4-H building on Lower Creek Road, in a small kitchen, Chris Kirby, founder of Ithaca Hummus, is boiling his next batch of garbanzo beans. The beans, once cooled, will be blended, with fresh-squeezed lemons and garlic, into hummus, then packaged by hand and sent directly to stores. One of Ithaca's most unique aspects is its ability to bring fresh products directly to the consumer. Chris Kirby created Ithaca Hummus two years ago to do just that.

Chris's story is unique in that it doesn't begin with hummus. After attending culinary school, he worked as a chef at a wine bar in Austin, TX. There he learned that he did not want to start his own restaurant because of the intense time commitment of a chef's work, which leaves little room for a personal life. Chris decided that he could instead use his culinary background to start his own business, where he could have flexible hours and a personal life. He applied to Cornell's School of Hotel Administration, planning to graduate in two years and start this business. He will graduate this month.

While at Cornell, with the idea that he wanted to create a product focused on freshness as a priority, Chris found that hummus naturally has a fairly long shelf life. He also discovered that the large companies Sabra and Tribe controlled nearly the entire share of the market. As consumers were beginning to grow more familiar with hummus and learn more uses for the product, Chris saw a higher demand for "just-made quality hummus attached to a brand." And so Ithaca Hummus began.

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DeWitt Store Debuts a New Layout

Friday, 01 May 2015 21:17

By Kristie Snyder,

GreenLeaf Editor

dewittinteriorwebIf you haven't visited GreenStar's downtown DeWitt Mall location recently, you're in for a surprise the next time you walk through the front doors. The stairway that long dominated the center of the store has been removed, completely opening up the space from front to back for the first time ever.

The 2014 relocation of the bakery and sushi staff from DeWitt to the Co-op's central kitchen facility was the first in a series of events that allowed the domino-effect of improvements to begin. The office space previously located in the rear of the store moved into the former bakery space, freeing up that area for additional retail space and for the relocation to the back of the register once located in the center of the store. With no need for bakery or sushi staff to access the basement space, the stairway could be covered over. Other, smaller changes have opened up the central space even more, like relocating the deli register to the front of the store, where it now sits next to the original front register.

DeWitt Manager Lauree Myler is thrilled about the changes, and she says shoppers are, too. She pointed out numerous advantages of the new layout: the hot bar and deli areas are now much easier for lunch-rush shoppers to navigate, and lunch add-ons like chips have all been moved to the center of the store; the store is now more stroller- and wheelchair-friendly; check-out is more efficient; and the rearrangement of space throughout the store has allowed for many product additions. Grab-and-go single-serve ice cream products, additional grocery products, more beer varieties, including more chilled beer, pre-bagged bulk snacks, meat, and green lunchware are among the new or expanded product lines.

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  • Adam Morris,
    Grocery Manager

    grill-jalepenosIt's not too early to start grilling — try some local pork, or meatless Gardein products. We've got all the fixin's.

    It's never too early to start grilling! Try local, heritage-breed, pasture-raised, and 100-percent organic-grain-fed pork products from Hog Wild Farm for great barbecue fare! Throw those pork chops or hot dogs on your grill and fire it up with Woodstock all-n...

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