Possible Food Co-op Uses Multiply at Introductory Event
A community hub, commercial kitchen, help for veterans, childcare, workshops— these possibilities and others emerged at a discussion about creating a food co-op last week. Jeremy Shannon led the discussion in a gathering of about 25 people for a Tri-State Lookout event in collaboration with Barbara Marszalek at Kamelot Kare, her therapy center in Port Jervis.
“A food co-op can be a community anchor, a resource, not just for food,” said Shannon, who launched the venture. As an architect overseeing sustainability for 1500 New York City school buildings, he had lived in Brooklyn and been a member of a co-op there that inspired his interest. The Port Jervis effort is part of his project to make the city “carbon-positive,” that is, produce more energy for the electric grid than it takes. A food co-op would reduce long distance food deliveries while offering much more, he said.
With Shannon was Diana Lyon, member of the co-op steering committee.
“The co-op would be a community space where education and child care can be shared along with responsibilities,” she said. It’s a nice environment. It can be a reparative structure for the unemployed. And if you want organic milk, you don’t have to pay $10.”
Members would have options according to their circumstances. To join, they would contribute money on a sliding scale--$20 to $150. They would get it back if they left the co-op. The money demonstrates member commitment, enabling funding opportunities when membership of 500 is reached, Shannon said. Once the co-op store exists, members can do three hours of work there a month to keep down operating costs, or pay a monthly fee.
“In Brooklyn, the cheese cutting committee had a blast. They were always laughing, and working around them was fun,” said Shannon. “There’s camaraderie around food. The co-op is a safe space to talk about food and community improvement.”
Stan Siegel, Fourth Ward councilman, pointed out that some disabled veterans have trouble getting out to buy food. Shannon said that co-op work could include making deliveries to disabled people. When the number of co-op members who do work exceeds the amount of store work, they can do work that otherwise assists the community.
“Having bike deliveries would offer a nice interaction at people’s doors,” said Erin Ralph. Then she noted other co-op possibilities. “Cutting out the middleman would be good for farmers. There could be cooking classes for kids—most people don’t know how good kale chips are. The co-op could have a commercial kitchen that would be an opportunity for product lines for entrepreneurs.”
Julie Taormina said she had always wanted to have a sourdough bakery.
“The co-op wouldn’t be just a store. We could have greenhouses,” said Shannon.
“A co-op is something we can call our own as shareholders after the feeling of scarcity last year,” said Lawanna Davis.
Asked whether people could shop at the co-op if they aren’t members, Shannon said that in Brooklyn, with 50,000 members, non-members could not. Port Jervis might have different rules with 1000 members.
“A co-op nearby is closing. People will want to shop there,” said Ralph.
“It would be a place to shop for people on their way up the Delaware River,” said Rachel Griffiths. “It would be a food hub for restaurateurs, colleges, nursing homes and hospitals.”
“Why would hospitals go anywhere else?” asked Shannon.
The food co-op will have booths at the Port Jervis farmers market and Fall Festival, he said.
For more co-op information, email pjfoodcoop@gmail.com.