Coop Turkey and Other Meats Information

Please be aware that delivery dates and delivered turkey sizes may differ from what we’ve been told by our suppliers. The Coop will have received roughly 800 birds by Saturday, 11/18, and second shipments will arrive Monday 11/20.

All the turkeys are slaughtered by the week before Thanksgiving (the week of 11/13).  So, waiting until the week of Thanksgiving to purchase a turkey will not get you a fresher bird. All of our turkeys will have a use-by date that is after Thanksgiving.

If you have adequate space and an appropriate temperature in your home refrigerator (approximately 35 degrees), we encourage you to shop early if you want your pick of sizes. The smaller sizes go quickly! And, for those interested in history,  last year we had sold of out turkey by early in the morning on Wednesday, the day before Thanksgiving.

In addition to the wide selection of turkeys, the Coop also has available for  your  Thanksgiving meal:
  • D’Artagnan Poussin
  • D’Artagnan Pekin Duck
  • D’Artagnan Goose
  • D’Artagnan racks of lamb and lamb leg roasts
  • Hudson Valley Harvest sweet and hot italian sausage

Because of limited space on the floor and in our basement refrigerators we will have limited or no supplies of:

  • Pierless fish, primarily Ora King salmon
  • No Bell and Evans chickens
  • Low inventory of D’Artagnan Green Circle and organic whole chickens, breasts and thighs

Please read the FAQs below, and check back later this week and next week if you want updates about what is still in stock.


Q: What is the shelf life of a turkey?

In the case of Thanksgiving turkey, the shelf life is the date by which the turkey should be cooked, otherwise known as the use-by date. The use-by date differs slightly from supplier to supplier, and the specifics will be listed on the packaging of the individual turkeys. All our delivered turkeys have use-by dates that fall after Thanksgiving.

The turkeys are stored at under 35 degrees from the processor, and at 30 degrees once at the Coop. Because the cold chain is guaranteed from processor to the Coop, you can have confidence that the use-by/sell-by dates on your turkey are accurate.

To ensure freshness after you get the turkey home, we recommend you check your fridge temperatures and make sure they are set at 35-40 degrees. If you have freezer space, you can put the turkey in your freezer first for 24 hours, and then put it into your fridge. This will deep chill the turkey, but not freeze it, to further guarantee the printed shelf life on the label. If you do actually freeze your turkey, make sure you allow 1 day of thawing time for every 4lbs of turkey. For example, a 12lb turkey will take 3 days to thaw in the refrigerator. Never thaw at room temperature!

Q: Which turkeys are free-range, which are cage free?

All our turkeys are cage free and have access to the outdoors, even those listed below as being raised indoors. All the turkeys are also hormone & antibiotic free. McDonald Farm, Lancaster Farm Fresh, Hidden Camp Farm and Snowdance Farm keep their turkeys outside on pasture with access to shelter for most of their lives. Wise Kosher, Plainville, Koch, D’Artagnan are raised indoors, but cage-free.

Q: Do we have organic turkey?

Yes, we do. Hidden Camp Farm is pastured and organic; D’Artagnan and Wise Kosher are organic. (Wise will be frozen and available from the freezer.)

Q: Why is organic so expensive?

Organic turkey will cost more per pound due to the cost of feed and organic certification.

Q: Why is pastured so expensive?

Pastured turkeys are labor intensive to raise. Typically they also come from small family farms that do not raise the same volume of turkeys as larger producers and so must charge more per pound to cover their costs and earn a living.

Q: What turkey is locally raised?

All our turkeys are raised either in New York State, or Pennsylvania, except for D’Artagnan turkeys which come from farms in Minnesota.

Q: Do we carry a heritage breed turkey?

Yes, we do. McDonald Farms is our supplier of Heritage turkeys. They raised a flock of 75 Orlopp Bronze just for the coop.

Q: Do we buy turkeys from small farmers?

Yes! This season we purchased roughly 500 turkeys from small farmers, including Hidden Camp Farm, Snowdance Farm, Lancaster Farm Fresh, and McDonald Farm.

Turkey Terms

Pastured: The birds were provided shelter, food and water, and the majority of their life was spent outdoors.

Organic: The product meets USDA organic standards. There is no use of synthetics, hormones or antibiotics, and the turkeys must also be fed certified organic grain.

Cage-Free: Indicates the flock was able to roam freely in an enclosed area (though not necessarily outside).

ABF: Antibiotic Free


Thanks—we have received your request to attend the GM for credit.

The Membership Office will review your request in order to confirm your eligibility to receive credit. If you are not eligible to attend we will communicate with you by the Thursday before the GM at the latest.

If it is after 9 AM on the Thursday prior to the GM, please be aware that confirming eligibility to attend is mostly a manual process and we may not be able to check your eligibility prior to the GM.

An explanation of who is eligible can be found here.

General Meeting Signup Form

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    Step 2

    Tell us how to apply the GM work credit:

    Complete the statement below by selecting ONE of the two options.

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    You must agree to the terms below in order to complete your online request to attend the General Meeting for credit.

    Please indicate your agreement by typing your initials in each box below.

    1. I understand that I may receive only TWO GM attendance work credits per calendar year.
    2. If my work assignment is OTHER THAN Shopping, Receiving/Stocking, Food Processing, Office, Maintenance, Inventory, or FTOP committee, I understand that I must speak to my supervising staff member for approval to attend the GM for workslot credit.
    3. I understand that I will receive credit for the GM only if I arrive on time by 7:00 p.m. and remain for the entire meeting, which may occasionally extend beyond 9:45 p.m., if/when an extension is approved by meeting attendees.
    4. I understand in order to receive credit for the meeting I must sign the attendance sheets made available after the meeting business has been concluded.

      I have read and agree to the above terms.
    You must check this box and initial each item above to complete signup.

    Food Additives Guidelines

    This page is also available as a PDF.

    Since our inception, the Park Slope Food Coop (PSFC) has strived to keep our store free of food additives that are harmful to human health1. Food additives are substances added to food to preserve flavor or enhance taste and appearance. Historically PSFC members expressed the desire for a stricter standard than the FDA provides. In response, the PSFC references the food safety guidelines of several independent consumer advocacy organizations2 to identify which additives should be avoided.

    The PSFC’s buying staff tries to avoid ordering food products containing any of the following additives (common/chemical names listed below):

    Artificial colors, flavors, sweeteners and emulsifiers
    Artificial preservatives and fats
    Flour improvers and bleaching agents
    MSG (monosodium glutamate)
    Partially hydrogenated oils (PHOs)3
    Sodium Nitrate & Sodium Nitrite4

    In addition, scientific evidence showing the harm caused by food-grade carrageenan has increased significantly in recent years. In response, the PSFC will begin a program to phase out carrageenan. Due to the quantity of carrageenan-containing products on our shelves, our goal over time is to replace carrageenan-containing products with suitable substitutes as they become available. We will also be urging current vendors to re-formulate their products.

    PSFC staff will review this document and list of additives periodically and amend when necessary. While the staff does review the ingredients of every new product before it is available for sale, with thousands of products on our shelves and product re-formulations a commonplace occurrence, it is difficult for PSFC staff to guarantee all our products are free of these additives. We rely on members to help us adhere to our guidelines. If you see a product on the shelf that contains one of these additives that the Coop is trying to avoid, please bring it to the attention of a Receiving Coordinator or contact

    Common or chemical names of additives PSFC is trying to avoid:

    1. Acesulfame-Potassium – sweetener
    2. Artificial Colorings
    3. Caramel Coloring5
    4. Aspartame (NutraSweet) – sweetener
    5. Azodicarbonamide (ADC) – flour improver and bleaching agent
    6. Brominated Vegetable Oil (BVO) – emulsifier
    7. Butylated Hydroxyanisole (BHA) – preservative
    8. Butylated Hydroxytoluene (BHT) – preservative
    9. Carrageenan (phase out in progress)
    10. Diacetyl – flavoring
    11. Heptyl paraben – preservative
    12. MSG (Monosodium Glutamate) – flavor enhancer
    13. Olestra (OLEAN) – synthetic fat substitute
    14. Partially Hydrogenated Vegetable Oil (Trans Fat)
    15. Potassium Bromate – flour improver
    16. Propyl Gallate – preservative
    17. Saccharin – sweetener
    18. Sodium Nitrate & Sodium Nitrite – preservative
    19. Sucralose – sweetener
    20. TBHQ (Tertiary Butylhydroquinone) – preservative



    1. Pet food is not covered by this document.
    2. Sources include: Center for Science in the Public Interest’s Chemical Cuisine database,
      Environmental Working Group’s Dirty Dozen Guide to Food Additives, and The Cornucopia Institute.
    3. PHOs are the primary dietary source of artificial trans fat in processed foods. The FDA has determined that PHOs are NOT Generally Recognized as Safe and must be phased out by food manufactures. A three-year compliance period has begun that will allow food manufacturers to phase out the remaining uses of PHOs, or seek food additive approval for continued use in a specific product.
    4. Consumers should be aware that many nitrate-free products – including those sold in the PSFC – use celery salt as a curing agent, and celery salt is a natural source of sodium nitrates.
    5. The CSPI recommends avoiding or drinking less colas and other ammonia-caramel-colored beverages because of risk from 4-methylimidazole (a by-product formed by the creation of Caramel Color III and IV). Soy sauces, baked goods and other foods that contain ammoniated caramel coloring are much less of a problem because the amounts consumed are small. Class I and Class II caramel coloring do not contain 4-MEI.

    updated 3/7/2017


    Coop events are free and open to the public – non-members are welcome. In a few cases our food class series, for example a minimal materials fee is requested. Check event listings for details. All events listed below take place in the Coop’s second floor meeting room, unless otherwise indicated.

    If you are a Coop member interested in presenting a workshop/ class/ event, please take a look at our workshop guidelines. To schedule a workshop, contact the events coordinator.

    Views expressed by presenters do not necessarily represent the views of the Park Slope Food Coop.

    Download the current Calendar of Events.

    You may download the pdf file viewer here.

    The Fund for New Food Coops


    About the Fund for New Food Coops


    The Fund for New Food Coops supports start-up food coops that rely on member labor. Using donations from the Park Slope Food Coop, its members and other supporters, the Fund for New Food Coops offers low-cost loans to help new food coops pay for the critical items that enable them to grow and to generate income. Examples of appropriate uses for loan funds include rent deposit, refrigeration and other major equipment, and physical upgrades to shopping or storage space.

    The purpose of the Fund for New Food Coops is to expand the role of member-run cooperatives in bringing healthy food at low prices to residents across Brooklyn and beyond. New, strong food coops will ultimately help the Park Slope Food Coop better satisfy its burgeoning membership and help meet the skyrocketing interest in food cooperatives. Providing favorable financing and, thereby, demonstrating the credit worthiness of new coops is one concrete way the Park Slope Food Coop supports nascent food coops and is aligned with the Cooperative Principles that encourage mutual support.

    How We Started

    In January 2012, the General Membership voted to create a Revolving Loan Fund Committee to support new member labor food coops and to annually donate $20,000 to the fund, contingent upon the fiscal well-being of the Coop. The Fund will also solicit donations from Park Slope Food Coop members and other supporters. The Fund received its first donation of $20,000 from the Park Slope Food Coop at the end of 2012 and began receiving donations from individuals in the spring of 2013. We plan to make our first loan in 2015.

    Who We Are and How We Work

    The Fund for New Food Coops is overseen on behalf of the membership by the Revolving Loan Committee. The current Committee of Park Slope Food Coop members was approved by the Park Slope Food Coop general membership in May 2012: Glenn Brill, Wendy Fleischer, Sam Marks, Kathy Martino, and Rachel Porter (chairperson). The Committee may include up to seven members; committee members serve terms of one to three years. Should you wish to join this Committee, write to

    fjc_icons The FJC, a public charity that provides management of charitable giving, was chosen by the Revolving Loan Committee to serve as the fiscal administrator for the Fund for New Food Coops. FJC accepts donations for the Fund for New Food Coops and will make the loans to qualified new member-labor coops on the recommendation of the Revolving Loan Committee. Donations for the Fund for New Food Coops should be made to FJC; donations are tax-deductible. FJC charges minimal administrative fees for their services.

    Please address questions about the Fund for New Food Coops to:

    Donate: Support The Fund for New Food Coops!


    The Fund for New Food Coops is seeking tax-deductible donations to support new coops in Brooklyn, the other boroughs of New York City and beyond.

    Donations to the Fund for New Food Coops are made to FJC, our fiscal administrator. Until distributed, funds are held in a managed account sponsored by FJC in the name of the Fund for New Food Coops. The account is chosen by the Park Slope Food Coop’s Revolving Loan Fund Committee and earns interest which accumulates to the benefit of the Fund.

    Once the Committee approves a borrower’s application and makes a recommendation to FJC, donations are used to make a loan to a member-labor coop. A loan may be used for equipment, renovation or other purpose as approved by the Committee. Over time, the borrower will repay the loan and the repaid funds will be recycled to provide new loans.

    How to Donate

    The Fund for New Coops accepts donations of any size. You may support the fund:

    • Online – You may donate via PayPal or credit card here: Donate
    • At checkout at the Park Slope Food Coop—Donate up to $249 at the register with a Fund for New Food Coops Donation Card available from wall racks in the coop. Make your donation with Cash, Check or debit card. Checkout cards can also be obtained in the membership office.
    • By check made payable to the Fund for New Food Coops(write FJC on the memo line):

      Mail to:

      520 Eighth Avenue, 20th Floor
      New York, NY 10018

    Information for New Food Coops/Applicants


    Who Should Apply & What to Expect?

    The Fund for New Food Coops is eager to work with prospective borrowers to make the process of applying for a loan as simple and straightforward as possible. The Fund was created and is supported by the Park Slope Food Coop and its members to help new, member labor food coops grow. The Fund’s financing is in the form of loans so that the moneys can be recycled to continue to support member-run coops. We do not anticipate lending to coops that use tiered pricing models.

    Loan amounts: During the initial start-up period, the Fund for New Food Coops will consider loans starting at $5,000 up to the amount of the Fund’s current resources.

    Loan Purposes: Loans will be made to support requests that help increase revenue, for example, inventory, equipment, renovation, rental deposits. We will not support salaries or major construction projects. Please contact us at to discuss your specific needs.

    Borrower Eligibility: The Fund for New Food Coops will support member-labor grocery cooperatives that are able to project positive cash flow. At this time, priority will be given to food coops located in New York City. Applicants should be prepared to provide basic operating documentation to the Fund for New Food Coops, e.g., financial statements and projections, membership policies, evidence of adequate insurance.

    Loan terms: The Fund is offering loans at an annual interest rate of 2%. Other loan terms and conditions will be structured based on the loan’s purpose and the coop’s ability to pay. The Fund will work with borrowers to create repayment terms that support the borrower’s growth. All interest payments are used to cover administrative costs and to grow the loan fund to support member run coops.

    Timing: The Fund will endeavor to fund loans within six to eight weeks from the time a completed application is submitted.

    Steps to Apply for a loan

    1. Initial Contact: The first step for prospective borrowers, prior to filling out an application, is to email the Fund for New Food Coops at: The Fund will designate a primary contact within two weeks of receipt of a prospective borrower’s email inquiry. The Fund’s primary contact will discuss the prospective borrower’s interest in a loan, the loan purpose and eligibility requirements.
    2. Application completion and submission: After the Fund’s primary contact has determined that the potential borrower meets the basic eligibility requirements the prospective borrower should complete and submit their application including all required supporting documentation via email to: The Fund’s primary contact will be available to respond to borrowers’ questions about completing the application.
    3. Interview and Site Visit: After a preliminary review of the application the Fund’s primary contact will reach out to the prospective borrower with any follow-up questions and arrange for an interview and site visit. Members of the Fund will meet with the decision makers of the prospective borrower who are responsible for finances, membership, inventory and other key functions related to the loan request. At the site visit, the Fund members will want to see the store in operation, as well as its equipment, inventory system, accounting systems, and membership systems.
    4. Application Review and Decision: Within two weeks of the interview and site visit assuming all additional requested information has been received, the Fund will meet to review the application, supporting materials and site visit findings. The Fund may request further information or make a decision on whether to approve the loan, and if approved, discuss loan terms. The Fund’s designated contact will notify the borrower of the Fund’s decision as soon as practically possible.
    5. Documentation: Once the committee recommends a loan, the borrower will receive the loan documents from FJC, the fiscal administrator for the food coop. The Note and Loan Agreement will describe the loan terms, the principal and interest payment schedule, performance requirements of the Borrower, and events that would constitute a “default” by the Borrower.
    6. Execution and Funding: Once the borrower, the Fund and FJC have finalized the documentation, the loan note will be executed and funded. FJC will service the loan; the borrower will receive invoices for principle and interest payments from FJC.

    Why Member Labor Coops?


    The Fund for New Food Coops will fund emerging coops that adhere to the model of full member participation. In this model, anyone may become a member, only members may shop, all members contribute labor, and food prices are kept very low because of resulting low labor costs.

    The Park Slope Food Coop has successfully provided good food at low prices for more than 40 years in large part because of its rarely implemented model of full member participation in labor. The system of total member participation allows the Park Slope Food Coop to save money on what is otherwise the largest expense for a grocery store of its size: labor. Prices reflect this savings and are typically significantly lower than supermarkets and other food coops.

    Unlike many other cooperative grocery stores, all members pay the same price for each item. In other coops that do not require all able-bodied members to work, prices vary depending on one or more of several conditions including whether a shopper is a member and whether a shopper works. Savings in labor costs allow the Park Slope Food Coop to treat the 70 people employed by the Coop exceptionally well, by providing not only fair wages but also excellent benefits, leave policies and retirement funds for staff.

    Full member participation results in the Coop’s unique and uniquely inclusive community. Everyone is welcomed to join and diversity is celebrated. The cooperative structure of participation has proved durable, adding new members every year and withstanding many challenges over four decades.

    Charitable Contributions to the Fund for new food coops are Tax-deductible!

    The Fund for New Food Coops selected FJC to administer our loans, in part because FJC is a nonprofit 501 (C) 3 charitable organization enabling contributions made to the Fund to be tax-deductible. As with any charitable contribution a receipt is required to quantify the contribution with the U.S. Internal Revenue Service (IRS).

    Supporters contributing online will receive an electronic receipt as proof of contribution. An on-line contribution in an amount over $250 will be acknowledged in correspondence directly from FJC as required to meet IRS rules. A cancelled check or credit card statement will serve as a receipt for supporters making contributions via check or credit card. For in-store contributions made with donation cards at the register, the tax-deductible contribution is noted as a line item on the purchase receipt. Any cash contribution of $250 or more requires a written acknowledgment from FJC. A cash register receipt is not sufficient to satisfy the IRS.

    Workshop Guidelines

    About Workshops:

    1. The primary presenter must be a Coop member in good standing, although non-members may accompany them as a co-presenter. Please note that the meeting room is not available to outside groups or organizations to hold meetings or classes or to do fundraising.
    2. No workslot credit is available to members for workshop presentations. Workshops are presented as a voluntary service. (Cooking and food classes, the Prospect Concerts series, Film Night and Wordsprouts are not a part of this program).
    3. Presenters should have credentials in the area about which they are speaking.
    4. Workshop presenters must avoid sales pitches. Workshops should provide information, not sell a product or service. It is acceptable for attendees to ask for your card, buy what you sell, or sign up for a service, as long as the content of the talk is not geared toward sales. The flier and listing should not advertise your business.
    5. No one should be made to feel unwelcome at a workshop due to religion, race, gender, sexual orientation, etc.
    6. Workshops can take place on Friday evenings, anytime on Saturday, Sundays at noon or in the evening. An occasional Tuesday evening may be available. The room is not available at other times. A member may schedule no more than two workshops at a time, a minimum of six weeks apart.
    7. The evening start time is 7:30 p.m., but can be as early as 6:45 p.m. if requested. The class must end with ample time for everyone to exit the building by our 10:00 p.m. closing time.
    8. Once your workshop is scheduled, please do not cancel. Cancellation after the workshop is advertised can happen only under the most dire of circumstances. If you fail to come to your workshop, you will not be permitted to schedule another.

    Fliers and Publicity:

    1. Workshops are generally scheduled at least eight weeks in advance in order to advertise the workshop in two issues of the Linewaiters’ Gazette.
    2. Presenters must provide the information for the listing in the Gazette and Coop Events flier and for the pdf of the flier that we send to you.
      • Title — short titles are more effective visually. If you feel strongly that that is too limiting, consider a subtitle that is only slightly longer.
      • Text — description of the workshop, maximum of 100 words for the flier, 60 words for the Coop events listing. For examples, please refer to other listings.
      • Bio — a couple of sentences about yourself, including that you are a Coop member. For examples, please refer to other program listings. We will not print advertisements for your business; please do not include your website, etc.
      • Layout/design – do NOT lay out the text.

      If you have an illustration or photo that you would like the flier designer to incorporate, it must be in the form of a jpeg or tiff, NOT an “internet document.” (Graphics available on the web may be jpegs or internet docs, NOT a graphic within a Word document. You cannot tell by appearance but have to get information on each item to know which it is.)
      Once the workshop is scheduled, presenters will be given a deadline by which workshop information must be submitted. The information (without any design layout) should be emailed to the Coop. We will supply the address.

    3. The Coop will produce a pdf of a flier, including the layout and design. Presenters will be provided with a pdf for personal emailing purposes. You are also welcome to print your own from the pdf (the Coop does not print fliers for individual workshops). The Coop will list your event in the Coop Events flier and in the Gazette. Please note that the Coop events flier is placed in the Coop vestibule by Coop staff. If you print your own flier, you may post it on the staircase bulletin board. Please do not post or place your own flier anywhere else within the Coop.
    4. Do not post any fliers illegally, such as on streetlamps or mailboxes, as the Coop could be fined by the city for every individual flier posted. Post fliers only on designated, legal bulletin boards.
    5. All events are open to the public, Coop members and non-members alike. If the number of people present must be restricted because of the nature of the workshop, the presenter may request advance reservations and list their own phone number for this purpose. However, even if reservations are taken, you should not turn away walk-ins if at all possible.

    Day of Presentation:

    1. Please arrive 30 minutes before the workshop so that you are there to welcome early arrivals and to make sure the room is open and set up as you need it. If no one is there to attend the workshop when it is scheduled to begin, please wait 30 minutes after the scheduled start time to make sure there are no latecomers.
    2. If the room is locked, and the Membership Office is closed, second floor service desk workers have the key and will let you in. You can also seek out the staff Tech Support person to help you.
    3. If the nature of the presentation precludes others entering the room during the workshop, please state this when scheduling so we can notify others who may expect access to the space. The presenter may also post a sign on the outside of the door asking that non-attendees not enter. Although we can attempt to prevent interruptions, it cannot be guaranteed.
    4. Please let us know in advance if you need chairs arranged in a particular way. Otherwise, the room will be set up as it is for orientation. If you prefer to set up the chairs yourself, please let us know in advance.
    5. If you will be presenting a film or need to use the computer for a Power Point presentation, please let us know when scheduling. Please bring your film or presentation on a disk or drive, as you must use the Coop’s computer. Please seek out the staff Tech Support person to help you set up; leave yourself enough time for this as the Tech Support person may be busy when you arrive.
    6. All presenters are asked to spend a few minutes welcoming people (especially non-members) to the Coop. Coop brochures and event fliers are provided.
    7. Please remember that presenters are representing the Coop to others (and the Coop is “we,” not “they”!).
    8. The Coop does not provide refreshments for these workshops. If you would like to serve anything, please purchase it yourself. Please be sure the room is clean when you leave it.