Brooklyn’s Newest Co-op Throws a Fundraising Party, With Some Pretty Sweet Snacks

Cooperative Efforts: Hard at work on the new store. Photo by Kelsy Chauvin/Greene Hill Food Co-Op

Even the most die-hard Manhattanites likely know Brooklyn’s most famous alternative supermarket, the coop in Park Slope that has scored at least three Times profiles in recent years.

But the super successful, work-to-shop grocery known for low prices on excellent quality and sustainably sourced goods is fairly maxed out in terms of new members of late — — there’s practically a waiting list for the waiting list. Luckily a new one is opening on Putnam Avenue in Clinton Hill, called the Greene Hill Food Co-Op. It’s still in the early stages of development, and right now it serves as a buying club while founders raise funds, recruit new members and ready the operation to start selling organic and local produce, artisanal American cheeses, high-quality bulk foods, environmentally sound cleaning products and other coveted goods that are rarely seen in the typical Brownstone Brooklyn Met Foods.  To that end the place is hosting a fundraiser cum party this Saturday on May 7. It’s $35 in advance, will be held on a loft rooftop in a former creamery, will be followed by a dance party and includes Brooklyn Brewery beer, and includes food from locavoric Brooklyn locals like No. 7, Roman’s, Lunetta, Olea, the Meat Hook, Ample Hills Creamery, Flatbush Farm, Pequeña and Maggie Brown’s. For more details and a link to buy tickets check out their Facebook page.




Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.