News & Blog

Proposed Bylaws Changes for Member Vote

Post date: Friday, November 1, 2013 - 1:32am

 

I) Change to 2.1 Eligibility and Admission:

Summary of changes:
  • Giving council power to determine limit on number of shares one owner may purchase (change recommended by lawyer)
  • Language change to remove “stock purchase requirement” to clarify.
  • Price change for Organizational Shares, enabling Urban to sell shares to organizations at a higher price than individuals, with the price to be determined by the council.
Proposed Version (changes underlined; underlining will not be included in by laws):

Section 2.1 - Eligibility and admission.  Ownership in the Co-op shall be voluntary and open to any household or organization whose intent is to use the services of the Co-op and to accept the responsibilities of ownership.  Applicants will be admitted to ownership upon submitting required information and purchasing or subscribing to purchase one or more shares as determined by the Council, at a price determined by the Council.  The share price requirement for low-income households shall be one-half of the amount otherwise due, and the payment option for such households shall be extended beyond that otherwise available. The share price requirement for organizational owners shall be equal to or greater than the amount otherwise due, but not to exceed 400%.  Household owners shall be in the name of an individual as the primary owner, and organizational owners shall designate an authorized representative.  Household owners consisting of three or more adults shall pay a fee of ten dollars per year for each of such three or more adults.  On or before admission, each owner shall be provided a copy of these bylaws, including the appended explanation of patronage dividends.  Subscribers shall be considered owners for all purposes.  In case of doubtful eligibility, ownership shall be subject to approval by the Council at any time within six months after the date of application.

Current Version: (changed sections underlined):

Section 2.1 - Eligibility and admission.  Ownership in the Co-op shall be voluntary and open to any household or organization whose intent is to use the services of the Co-op and to accept the responsibilities of ownership.  Applicants will be admitted to ownership upon submitting required information and purchasing or subscribing to purchase not less than one nor more than twenty shares, at a price determined by the Council.  The stock purchase requirement for low-income households shall be one-half of the amount otherwise due, and the payment option for such households shall be extended beyond that otherwise available.  Household owners shall be in the name of an individual as the primary owner, and organizational owners shall designate an authorized representative.  Household owners consisting of three or more adults shall pay a fee of ten dollars per year for each of such three or more adults.  On or before admission, each owner shall be provided a copy of these bylaws, including the appended explanation of patronage dividends.  Subscribers shall be considered owners for all purposes.  In case of doubtful eligibility, ownership shall be subject to approval by the Council at any time within six months after the date of application.

 

II) Proposed amendment of new bylaw in Article III, Meeting of the Owners, to allow for e-balloting for member votes and member meetings:

Summary of amendment:

Current Bylaws allow voting by mail;  proposed change enables electronic voting to have the same status as voting by mail.  This includes an electronic vote without a member meeting as being considered a meeting for all purposes of the vote.

  • Language is drawn from current balloting by mail article
  • We have not specified email vs survey/sign in applications, as technologies will change, and specifics may be determined by the council.
  • Section number 3.9 is assigned, since this immediately follows balloting by mail (3.8) in our bylaws, but this requires changing current section 3.9 to 3.10. 
  • Currently, our bylaws allow for mail balloting, in article 3.8.  This amendment would be in addition to, not instead of, mail balloting.
Proposed Amendment:

Section 3.9 - Balloting Electronically.  Owners may, as authorized by the Council, vote by electronic ballot(s). Ballots, together with the exact text of an issue for decision shall be included in the notice of the meeting to which they relate.  Ballots shall be submitted electronically bearing the owner's name and any other required identifying information and shall be submitted in conformity with instructions contained in the notice.  Ballots cast electronically shall be authenticated if sent from personal email or phone number on record of voting member, or by any other means Council should deem appropriate.  Casting of a ballot electronically shall be equivalent to presence in person at a meeting, and electronic ballots shall be counted together with votes cast at the meeting, if any.  In the case of electronic balloting separate from a meeting, the balloting shall for all purposes be considered a meeting of owners.

 

 III) Changes to section 3.6 regarding quorum and the newly added electronic balloting provision.

Summary of Changes:
  • Changes will ensure that voting by electronic ballot is recognized at meetings with regard to establishing quorum.
Proposed Version (with changes underlined):

Section 3.6 - Quorum.  The presence in person or by mail or electronic ballot at the opening of the meeting of fifty owners if the Co-op has more than five hundred owners, or ten percent of all owners if the Co-op has five hundred or less owners, shall be necessary and sufficient to constitute a quorum for the transaction of business at any meeting of owners.

Current Version:

Section 3.6 - Quorum.  The presence in person or by mail ballot at the opening of the meeting of fifty owners if the Co-op has more than five hundred owners, or ten percent of all owners if the Co-op has five hundred or less owners, shall be necessary and sufficient to constitute a quorum for the transaction of business at any meeting of owners.

 

IV) Change to section 4.2 regarding restrictions on number of council members and qualifications:

Summary of Changes:
  • Changed maximum number of council members to 13
  • Removed restriction of council members to those who have been owners for at least 6 months (changed so just restricted to owners)
Proposed Version (with changes underlined):

Section 4.2 - Number and qualifications.  The Council shall consist of from seven to thirteen individuals, as determined at a meeting of owners.  To be qualified as a councilmember, a person shall be of the age of eighteen or more years, shall be an owner prior to the commencement of the election of councilmembers, and shall not have any overriding conflict of interest with the Co-op.  No more than one-fourth of all councilmembers shall be employees of the Co-op.

Current Version (with changed words underlined):

Section 4.2 - Number and qualifications.  The Council shall consist of from seven to eleven individuals, as determined at a meeting of owners.  To be qualified as a councilmember, a person shall be of the age of eighteen or more years, shall have been an owner for at least six months prior to the commencement of the election of councilmembers, and shall not have any overriding conflict of interest with the Co-op.  No more than one-fourth of all councilmembers shall be employees of the Co-op.

 

V) Changes to Section 4.3 - Nominations, election and terms to enable more than 3 council terms to expire in the same year:

Summary of Changes:
  • Removed restriction of maximum 3 council terms expiring in any given year
  • Changed to ensure that fewer than half the council terms expire in any given year.
  • This follows the spirit of the initial parameter (making sure the majority can’t leave all at once), while offering better flexibility
  • This is also a necessary change for any council of more than 9 people (and is especially important if the council hits its proposed max of 13)
Proposed Version (changed text underlined):

Section 4.3 - Nominations, election and terms.  Councilmembers may be nominated by the Council, by a nominating committee, or by petitions signed by at least twenty-five owners and submitted to the Co-op at least sixty days before the date of the annual meeting.  Councilmembers shall be elected by owners at the annual meeting.  At the first annual meeting after adoption of these bylaws and periodically thereafter as may be necessary, councilmembers shall be elected for specific one, two or three year terms in order to assure that fewer than half the terms expire in any given year.  At other times councilmembers shall be elected for terms of three years.  Candidates receiving the highest number of votes shall be given the longest available terms.  Councilmembers shall hold office until their successors are elected or until their offices are sooner terminated in accordance with these bylaws.

Current Version (changed language underlined):

Section 4.3 - Nominations, election and terms.  Councilmembers may be nominated by the Council, by a nominating committee, or by petitions signed by at least twenty-five owners and submitted to the Co-op at least sixty days before the date of the annual meeting.  Councilmembers shall be elected by owners at the annual meeting.  At the first annual meeting after adoption of these bylaws and periodically thereafter as may be necessary, councilmembers shall be elected for specific one, two or three year terms in order to assure that no more than three terms expire in each year.  At other times councilmembers shall be elected for terms of three years.  Candidates receiving the highest number of votes shall be given the longest available terms.  Councilmembers shall hold office until their successors are elected or until their offices are sooner terminated in accordance with these bylaws.

 

 

Annual Member Meeting November 17th

Post date: Wednesday, October 2, 2013 - 5:05pm

 

URBAN GREENS FOOD CO-OP ANNUAL MEMBER MEETING

Date: Sunday, NOVEMBER 17th.

Time: 5:30 - 8:00 PM

LOCATION: The Bell Street Chapel

Click Here for Directions and Parking Info

Featuring:

Vendor Fair including:

Equal Exchange, Dell Orto Extra Virgin Olive Oil, Cabot Co-op Cheese, local produce and More!

Member Pie Contest with Local Food Judges:

David Dadekian of East Drink RI

Chef Maria of El Rancho Grande

Kate Jennings of Farmstead

Co-op Updates from the Cooperative Council and Project Manager

Council Elections 

Official Voting Business

Click Here For Full ByLaws proposed changes

and of course

Member Potluck!

 

Members check your mail box for the official invitation in the coming weeks.  If you have moved in the past year or did not recieve an invitation via post last year please update your mailing address.  The meeitng is open to all.  Please bring a friend.  You can sign up for member ship at  the door. 

Stay tuned for more details!

Freezer Demo

Post date: Wednesday, October 2, 2013 - 4:35pm

Join us:

Demo: How to Freeze Local Produce for Summer Freshness All Year Round

Saturday October 19th

@ the Westfield Lofts Community Room

230 Dexter Street, Providence, RI

2 PM

Click here to register.

Limited to 25 Participants.

How to Freeze Local Produce for Summer Freshness All Year Round.
Hosted by Chef Lara Mortiz of My Chef Lara 
and Chef Deb Fernandez of Home Star Cuisine, LLC

This Class will teach the proper way to safely freeze food, avoid freezer burn and store food for the long term. According to the USDA freezing fresh foods is the best way to preserve food for long periods of time while retaining nutrients. Freezing food is also an inexpensive way to preserve food that does not require any special equipment. This class is designed to help participants stretch their food dollars and eat healthier food. The class will empower participants to buy food when it is inexpensive and fresh; and have it available in their kitchens' freezers all year long.

Where to Find Us in October

Post date: Wednesday, October 2, 2013 - 4:08pm

Please join us at the following events as we work to get the word out about Urban Greens!

 

 

THURSDAY OCTOBER 10th  3:30 PM - 7:00 Armory Farmers Market - Dexter Training Field

SATURDAY OCTOBER 12th  9am - Noon PAWTUXET FARMERS MARKET in Cranston

TUESDAY OCTOBER 15th 3PM - 6PM Kennedy Plaza Farmers Market

FRIDAY OCTOBER 18th 8AM - 3PM Creating Senior-Friendly Communities Confrence, Senior Agenda Coalition of RI, Crowne Plaza, Warwick, RI

SATURDAY OCTOBER 19th   8:30am - Noon Hope Street Farmers Market  - Lippit park

SATURDAY OCTOBER 19th   10:00 AM - 2:00 PM Fiddle Heads Co-op, CT

WEDNESDAY OCTOBER 23th 3PM -6PM Hope Street Farmers Market - Lippit park

THURSDAY OCTOBER 24th  12:00 - 2:00 Food Day Celebration Farmers Market, UNFI Headquarters, Providence, RI 

THURSDAY OCTOBER 24th  3:30 PM - 7:00 Armory Farmers Market - Dexter Training Field

 

 

 

CSA MYSTERIES: CELERIAC

Post date: Wednesday, October 2, 2013 - 3:53pm

Local Professional Chefs Create recipes tackling some of the more obscure produce you might find in your CSA.

 

No matter your devotion to eating local and supporting Rhode Island's smaller farmers, if you don't know how to use a veggie it is doomed for the compost. To help with this all too common problem, we have asked some local chefs to create recipes that tackle your CSA mysteries. Our CSA Sleuths are fabulous personal chefs and Urban Greens Members:

Home Star Cuisine--Chef Deb Fernandez

 

This month's assignment:

CELERIAC

 

 

 This month's CSA mystery ingredient is currently in my top three favorite vegetables.  I've made it twice this week already.  It is a bit of an ugly duckling, but you can turn it into a sexy and elegant swan with a little time and very little effort.  Really, the hardest thing about dealing with this delicious root vegetable is peeling it.  For that I suggest a good old fashioned paring knife.  You can use a vegetable peeler, but there will be places on this knobby root that it won't reach and you're going to need a paring knife anyway so you might as well start with it too.  And make sure you get into the nooks and crannies that may contain soil.  It doesn't do much for your dish if it has some earth mixed in.

Celeriac is the root of a type of celery specially cultivated for what's under the ground, not above it.  It is a bit intimidating-looking, all brown and leathery looking skin, knobs, root-y bits and fibers.  Definitely not someone you'd ask to the prom.  It's there in my picture with the other ingredients of the soup.  Mmhmm, that one, trying to hide in the back muttering something about breaking the camera lens.  (And no, I don't always anthropomorphize my food, but I do talk to it and try to listen when it talks to me!)  But it's beauty is of the inner variety.  It's flesh tastes like mild celery and it's texture is distinctly different from celery stalks.  It can be eaten raw and lends itself to autumnal and winter slaws, it can be roasted along with other root vegetables, but I think it is especially great in soup.  This is one of many pureed soups that I'll be making from now till March.  I hope you enjoy it as much as I do!

 

 

Silky, Sexy Celeriac Soup

 

2 tablespoons olive oil

2 tablespoons butter 

1 small onion, chopped

2 leeks, sliced

2 celery stalks, sliced

2 small russet potatoes, peeled and cut into 1-inch cubes

1 ½ lb. Celeriac root, peeled and cut into 1-inch cubes

6 cups vegetable or chicken stock, or more if you prefer a thinner soup

2 teaspoons Worcestershire sauce

1 cup light cream 

kosher salt

freshly ground pepper 

2 tablespoons chopped chives for garnish

 

Heat olive oil and butter in a heavy-bottom soup pot over medium heat until butter has foamed.  Add chopped onions and leeks and turn heat to medium-low.  Sprinkle a good pinch of kosher salt over the onions and leeks and stir well.  Put a lid on the pot and sweat the vegetables, stirring occasionally, for about 10 minutes until the onions begin to get translucent.  

Add celery, potatoes, and celeriac and another good pinch of salt, stir, and cover.  Sweat for another 10 minutes, stirring occasionally.

Add  the vegetable stock and a generous grind of pepper.  Turn up the heat and bring to a simmer.  Lower heat to maintain simmer and continue to cook the vegetables until they are very tender, about 20 minutes.

Remove soup from heat and puree in a blender, a food processor, or with a stick blender, taking care to get soup really smooth.  Be careful not to splash yourself with the soup – it's very hot!

Return soup to pot and turn heat to medium-low.  Add Worcestershire sauce and cream and stir to blend.  Taste the soup and add more salt and pepper if necessary.  Heat through and serve garnished with chives.

---Home Star Cuisine--Chef Deb Fernandez

 

Contact us to nominate a mystery or perplexing veggie in your CSA and we will Ask Chef Lara/Chef Norbert and Chef Deb to create a special recipe just for us.