Saving Time and Stress with Cooking Co-op

DINNERTIME in our home, once a source of great pride and pleasure, became a rather lackluster affair after the birth of our son in 2008. Mostly it involved repurposing takeout leftovers or, on a more ambitious night, mixing chunks of frozen vegetable purées, meant for the baby, with macaroni and cheese. It was family dinner in the sense that it was marginally edible food, consumed together in the home, but prepared with the same care and passion I brought to refilling the cat’s water bowl.

In Brooklyn, co-op members, from left, Christine Algozo, Amy Scallon and Dana Casey serve themselves brunch provided by the swap host, Kristen Prinzo. French toast, vegetable frittata and cheese were on the menu.

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