About Alexis Self

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So far Alexis Self has created 22 blog entries.

General Manager’s Presentation from the Fall Gathering for Member-Owner

2019-11-07T15:05:59-05:00

    On October, 23 2019, GreenStar hosted more than 200 attendees at its Fall Gathering for Member-Owners at The Space@GreenStar. GreenStar's General Manager, Brandon Kane, delivered a presentation updating member-owners on our store relocation project as well as other topics of interest to member-owners. Presentation slides are available here. Comments and questions may be directed to askus@greenstar.coop.      

General Manager’s Presentation from the Fall Gathering for Member-Owner2019-11-07T15:05:59-05:00

A Message from GreenStar’s General Manager

2019-09-18T11:13:28-04:00

9/14/19 Message Informational Picket to Be Held at GreenStar West End on September 15 Dear GreenStar Member-Owners, In the days following my communication on September 11, many of you have reached out with supportive statements and asked questions about the current union organizing activity by some GreenStar workers. Thank you for the opportunity to make GreenStar’s position clear. We believe in the democratic process and that all employees have the right to choose whether or not to have third-party representation, such as a union, and a right to determine which union they might want to represent them. Please understand that GreenStar does not have the right to call for a vote; only the organizers along with the union can [...]

A Message from GreenStar’s General Manager2019-09-18T11:13:28-04:00

Brown Rice & Goat Cheese Cakes

2019-03-22T13:38:38-04:00

The nutty flavor of medium-grain brown rice is complemented by creamy, earthy goat cheese in these elegant cakes. Ingredients 3/4 cup medium-grain brown rice 1 1/2 cups water 4 teaspoons extra-virgin olive oil, divided 6 medium shallots, chopped 2 medium carrots, shredded using the large holes of a box grater 1/2 cup toasted pecans, (see Tip) 3 ounces goat cheese 1 large egg white 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Preparation Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30 to 50 minutes (see Test Kitchen Note). Remove from [...]

Brown Rice & Goat Cheese Cakes2019-03-22T13:38:38-04:00

We’re Moving Away from Fossil Fuels & Launching the Spring Phase of our Capital Campaign!

2019-03-22T13:49:23-04:00

This is a glimpse of what it could be like to walk into our 770 Cascadilla St. store. Currently under construction, this will be the front entrance to our 770 Cascadilla Street store. We're excited to announce that our new West End store, due to open in early 2020, will be heated by an air-source electric heat pump system! This choice, along with our switch to 100% community solar-sourced electricity in 2019, solidifies our commitment to move away from fossil fuels and ensure a more sustainable future for our Co-op. Construction has begun and we’re on track to open the doors at 770 Cascadilla Street in the spring of 2020, but we need the support [...]

We’re Moving Away from Fossil Fuels & Launching the Spring Phase of our Capital Campaign!2019-03-22T13:49:23-04:00

Lemon & Thyme Pan-Seared Perch

2018-10-09T14:19:54-04:00

Ingredients 1 pound perch fillets 2 Tbsp olive oil salt, pepper, thyme 1 lemon Preparation Heat olive oil in large skillet over medium-high heat. Season fish with salt, pepper, and thyme. Add seasoned fish to skillet and cook for about 3 minutes each side until cooked through. While cooking sprinkle with the zest of one lemon and finish by squeezing juice of half the lemon on top.

Lemon & Thyme Pan-Seared Perch2018-10-09T14:19:54-04:00

3 Step Kiwi Sorbet

2018-08-04T11:52:01-04:00

Tart, refreshing, and delicious, this simple recipe lets the kiwi shine! Kiwi Sorbet Serves 4 Ingredients 8 kiwis, peeled 4 Tbsp honey Juice of 1 lemon Directions Peel kiwis and place in a food processor or blender. Pulse until well blended into a thick puree. Add honey and lemon juice. Blend. Pour into a shallow container and freeze. Or use an ice cream maker. Serve when sorbet is frozen. Note: If you use an ice cream maker, your sorbet will have a softer consistency and will be ready to serve. If you freeze it in your freezer, it will be a little harder. One trick you can do is to scoop it back into your food processor and blend for [...]

3 Step Kiwi Sorbet2018-08-04T11:52:01-04:00

Fish with Indian Curry Butter

2018-08-01T09:40:26-04:00

Recipe Information Total Time: 20 minutes Servings: 4-6 A very simple fish dish made spectacular with Indian curry butter. Ingredients 4-6 portioned fish fillets (tilapia or haddock) 3-4 Tbsp butter 1 clove garlic, minced 1/2-inch piece of ginger, peeled and minced 1 tsp curry powder Pinch of cayenne pepper 1/2 tsp salt Preparation 1. Preheat the oven to 425°F. 2. Melt the butter in a small pan. Add the garlic, ginger, curry, cayenne, and salt, and gently cook over low heat for 4-5 minutes. Place the fish on a sheet pan and brush with the curry butter. Bake the fish for 8-10 minutes, or until it reaches an internal temperature of 145°F. 3. When serving, drizzle the fish with the butter [...]

Fish with Indian Curry Butter2018-08-01T09:40:26-04:00

Lewis’ Black Bean Burgers

2018-06-29T08:18:45-04:00

Makes 8 generous burgers Recipe by Lewis Freedman In case you missed this Food in the Foyer Demonstration, here's Lewis' Black Bean Burger Recipe. They are delicious! Ingredients 3 cups cooked black beans 2 cups cooked short grain brown rice ⅔ cup rolled oats, blended 1 cup grated raw sweet potato ½ cup toasted sunflower seeds ½ bunch chopped parsley (1 cup) ⅔ tsp sea salt dash of black pepper dash of paprika Directions Preheat oven to 350. Combine all ingredients together in a bowl and mix together. Form into 8 generous patties. Place burgers on a sheet pan and bake for 40 minutes. Serve hot and top as desired. Enjoy!

Lewis’ Black Bean Burgers2018-06-29T08:18:45-04:00

Strawberry Mousse

2018-06-22T09:27:18-04:00

Local strawberries are here — celebrate the season with this delicious treat! This gelatin-free mousse has no added sugar or dairy and is topped with sliced almonds, chocolate chips, and fresh mint. Ingredients 2 cups apple juice, plus a little more for blending pinch sea salt 3 or 4 Tbsp agar flakes 1/2 tsp vanilla 2 cups fresh strawberry halves, and a little more for garnish Optional: 1 Tbsp almond butter or tahini 1 Tbsp maple syrup Directions Place apple juice, salt and agar in a pan, bring to boil, reduce flame to low and simmer 5 minutes, stirring constantly. Remove from flame and add vanilla and optional ingredients. Pour into a pyrex container and add 2 cups fresh [...]

Strawberry Mousse2018-06-22T09:27:18-04:00

West End Expansion Update

2018-07-24T14:06:39-04:00

The Special Vote Passed ... What's Next?! Since the votes were tallied in early April, our General Manager and the expansion team has been working hard to get the expansion project going.  In April we held two all staff meetings where we discussed our proposed store layout, brainstormed ideas for new products and services, and collected general expansion feedback.  It's all starting to come together and it's truly been a cooperative effort.

West End Expansion Update2018-07-24T14:06:39-04:00

West End

Open Daily 7 am – 11 pm
701 W Buffalo St
(607) 273-9392
Today’s Menu
Closing at 6 pm on Dec. 24 & 31
Closed on Dec. 25 & Jan. 1

DeWitt

 Monday – Sat: 8 am – 9 pm
 Sunday: 9 am – 8 pm

215 N Cayuga St
(607) 273-8213

Closing at 6 pm on Dec. 24 & 31
Closed on Dec. 25 & Jan. 1

Collegetown

Mon. – Fri.: 8 am – 11 pm
Sat. & Sun.: 9 am – 11 pm
307 College Ave
(607) 882-2667

Closing at 6 pm on Dec. 24 & 31
Closed on Dec. 25 & Jan. 1
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 Memorial Day (Monday, May 27) Store Hours:   West End 8 am - 9 pm  -  Collegetown 9 am - 9 pm  -  DeWitt is CLOSED

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