Summer in the Kitchen

This summer has been a pretty great one for the Black Star Co-op Kitchen Team. We’ve been enjoying the amazing summer produce and some really great specialty proteins from around the state.  Our Crestview Hot Chicken recipe, an homage to Prince’s Nashville Hot Chicken, is getting better with each new iteration. And we’ve been making a ton of great pies and ice cream to keep you cool. 

Because we’re a little behind the season on switching to our summer menu, we’ll call it a Late Summer menu. There’s not a whole lot of change on this menu, mainly: we’re lightening up some of our items, moving to more local options on stock items, and adjusting some prices due to seasonal cost increases. 

The two biggest changes that you will see pertain to our grit dishes, and how we will be treating our bar steaks. We are switching our grits to a far superior local product provided by the folks at the Homestead Gristmill in Waco. These true grits allow us to make an end product closer to Low Country style grits—creamy and filling with a bright corn flavor. We are really excited about this product, and we hope that you are too. Regarding bar steaks, we’re doing a “Butcher’s Cut” that will allow us to be more flexible and creative with the range of cuts that we can offer. Bar steak price will follow market price, with our base price will staying the same. With these changes we’ll have the freedom to make different cuts and bypass and sourcing issues we may experience. All the beef used for our steaks will be sourced locally and butchered in house.

2014 has been a good year for sourcing local fruits. We are right in the middle of fig season, and we are super stoked to be getting figs from Dan Gonzales again. As I’ve said before, he’s not a farmer, he’s just a man with a lot of figs–delicious figs. A friend of member-owner Debbie Cerda, Dan reached out to me on her recommendation back when I was Produce Manager at Wheatsville. We were as lucky to get them then as now, and are enjoying using them in pies and other treats this summer.

On the worker front, we have two new Kitchen Team members: Isaac and Alyssa. If you see them around the Co-op, please welcome them to the family.  

Lead Your Co-op, Run for the Board of Directors

Fellow Black Star Member-Owners, now is a great time to help lead our co-op! There are four (4) seats open this fall on the Board of Directors.

As a democratically-governed cooperative, electing our own Board of Directors is a privilege of being a Member-Owner. Running for the Board is your opportunity to bring enthusiasm, ideas, and effort to the Black Star Co-op. If you would like to help the Co- op by crafting policies and principles, representing the best interests of the Member- Owners, and collaborating with the Workersʼ Assembly.

A few basics: to run for the Board, you must be a fully invested Member-Owner. If you havenʼt yet paid your balance, you can do so online or at the co-op.
Please view and download the Election Packet here. It contains information about the election, important dates, candidate questions for the website, and the Declaration of Candidacy youʼll need to sign and return to the Co-op.

You need to have attended at least one Black Star Board meeting within the last year and attend a Candidate Orientation Session. If you havenʼt yet been to a Board Meeting, you have a few more chances before the Fall Membersʼ Assembly meeting on October 26th. Board meetings are usually 11-2pm on the third Sunday of the month at 7010 Easy Wind Dr., Ste. 210 (in the Midtown Commons development). However, check the website in case of any changes.

Youʼll also need to attend one of the following Candidate Orientation Sessions:

  • Monday, August 18th at 7:00pm
  • Wednesday, August 20th at 6:00pm
  • September 7 at 11:00am

If you have any questions about running for the Board of Directors, please contact the Membership Linkage Committee at membershiplinkage@blackstar.coop.