Local and luscious - BriarPatch Co-op

the Vine
B r i a r Pa t c h C o - o p’s C o m m u n i t y N e w s l e t t e r
JJuunnee//J
J uullyy 220012
11
Local and luscious
Nevada County small businesses
offer home grown, homemade
skin and body care products
page 5
inside
It’s Shopper Satisfaction Survey time.......... 3
SUMMERTIME FARM FEATURES
Early summer produce calendar.............4
Meet the farmers........................... 4-5
6 reasons to buy local flowers.........6
A classroom on the farm....................7
KIDS’ SUMMER SECTION...................8-9
Living Lands offers farm tour...................... 10
Food News Bits............................................... 11
Co-op Connection: Alaffia and REI.................. 12-13
Fair trade group responds to “crisis”......... 14
GMO labelling initiative signatures in......... 15
California Co-op Map..................................... 17
Cooking Classes: Spain, Southwest....... 20-21
Last Look: Earth Day scrapbook.......... 22-23
Margo Cooper, owner of Sunlight Botanicals, grows flowers and herbs for her homemade
lotions, oils, and other skin care products. Photo by Akim Aginksy
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June/July 2012
The Vine, BriarPatch’s Community Newsletter
Co-op Grapevine
Editor’s Note
Summer food = summer fun
Another Smart Chicken® donation
by Stephanie Mandel
W
hat I like about eating local
foods in season is that it keeps
life interesting. Take blueberries. Sure
you can buy blueberries any time of
year, shipped straight from Chile or
Argentina. Sometimes they’re good,
and sometimes a bit, let’s say… lacking. If you wait till the berries are ripe here in Nevada
County, though, it’s a taste sensation, a big deal — almost like a holiday! Just-picked berries from Lazy Valley
Ranch in Penn Valley and Blueberry Hill in Chicago
Park, for example, are really quite special. With yogurt,
ice cream, in fruit salads or pies, you can indulge in a
berry extravaganza. Then, when you’ve eaten about as
many berries as you can, the season is over. Just in time!
Now it’s time to move on to peaches, and indulge them
to your heart’s content. Never a dull moment!
Starting right about now, BriarPatch shoppers can
look forward to a bumper crop of local fruits and vegetables year-round. Our schedule of completely local
produce — subject to inevitable change, of course — is
posted at www.briarpatch.coop/shop/food-farms. June
and July’s lists are on pages 6 and 7, along with introductions to some of the new farms that will be bringing
their bounty to our co-op this year.
Summer time for children
Summer is a special time for families with children,
so we’ve devoted two pages of this issue of the Vine to
kid-friendly ideas for a great summer. See pages 8 and
9 for fruit-full recipes, tips for enjoying local food with
kids, and reminders about how family shopping at
BriarPatch can be fun.
The Vine
Published bimonthly by BriarPatch Co-op
290 Sierra College Drive, Suite A
Grass Valley, CA 95945
530-272-5333 fax 530-272-1204
www.briarpatch.coop
Go local with skin care
Among the many wonderful skin care products at
BriarPatch, some of the very best are made right here in
Nevada County. Meet some of our favorite local herbal alchemists on pages 4 and 5, and support our local
economy.
Food and health events
Besides bringing lots of fresh food, this year June and
July are big months for food events around town. Some
of these events are the “first annual,” a testament to the
vitality of our community and the burgeoning interest
in health, good food, and sustainable living. Look for
the BriarPatch booth at these events, where we’ll have
yummy free samples and recipes.
Flavor of Nevada County
Wed., June 13, 5-9pm at the Miners Foundry
ManUp! Men’s Health Awareness Expo
Fri., June 15, 5-9pm at the GV Veteran’s Bldg.
(parking lot) www.thecenterforthearts.org
BriarPatch Meat Manager Johnny Miccio, center,
and meat cutter Thomas Kimmich, right, loaded up a
donation of chicken for Ariel Lovett of CORR. Smart
Chicken® donated 150 chicken breasts for Community
Recovery Resources’ fashion show fundraiser, held in
April.
Thanks to lovely loan lady Jeannie Tofanelli for
continuing to donate 5% of proceeds from home loans
to BriarPatch owners to the BriarPatch Cooperative
Community Fund.
See what’s new at
briarpatch.coop!
Green Life Eco Fest
Sat.-Sun., June 23-24, 12am-7pm/11am-6pm
at Northstar House in GV; greenlifeecofest.org
Food Truck Food Festival
Wed., June 30, 12-6pm at Western Gateway Park in
Penn Valley; foods4thought.org
Living Lands Agrarian Network Farm Tour
Sun., July 15, 10-5; livinglandsagrariannetwork.org
(article on page 10.)
~
For information about advertising in The Vine,
go to www.briarpatch.coop/pages/newsletter
Editor: Stephanie Mandel
530-272-5333 ext. 127, Stephanie@briarpatch.coop
Moving? Please let us know where. Send an email message with
your new mailing address to info@briarpatch.coop, call
530-272-5333 ext. 103, or fill out an owner change form at the store.
Words, Pictures, Production:
Akim Aginsky, Josh Bumgarner, Margaret Campbell,
Tony Finnerty, Mellisa Hannum, Robert Stephson
Read The Vine online at www.briarpatch.coop/pages/newsletter.
Don’t want a paper copy of The Vine? Send an email message with
NO NEWSLETTER in the subject line to info@briarpatch.coop.
Our email newsletter will send you notices and links to The Vine
as new issues are published.
Contributors: David Edwards, Tony Finnerty, Jeff
Gold, Cia Harden, Janet Leoni, Chris Maher, Kristin
Otto, Cindy Rubin
Deadline for August/September 2012 issue:
July 1, 2012
The Vine, BriarPatch’s Community Newsletter
June/July 2012
Around the Patch
June is Shopper Survey Month
B
riarPatch Co-op wants your thoughts and, if you’re
an owner, will give you more than a penny for
them. BriarPatch owners may print and redeem a 10%
discount voucher, good for a single shopping trip, after completing the Co-op’s 2012 Shopper Satisfaction
Survey in June.
Not an owner?
Not an owner yet? We want your input too!
You can seize the moment to join the Co-op by taking the survey and printing a 10% discount voucher.
Then join the Co-op anytime in June to redeem the
voucher.
How do I take the survey?
Online from anywhere: Go to www.briarpatch.coop and
click on “It’s survey time!” At the end of the survey, click the
link to print a voucher. (One per household, please.)
Online at the store: A computer is set up for surveys in the
seating/eating area. At the end of the survey,
follow the instructions for your
voucher. (One per household, please.)
On paper: Good old-fashioned
paper surveys will be available at
Customer Service. Ask for a discount
voucher when you turn in your
completed survey.
Deli wins national award
Shop
early.
.
e
t
a
l
p
o
Sh
(If you prefer a less bustling
shopping experience.)
BriarPatch received the National Cooperative Grocers Association’s award for “Best Deli” for 2011.
The International
Cooperative Principles:
1.
2.
3.
4.
5.
6.
7.
Voluntary and Open Membership
Democratic Member Control
Member Economic Participation
Autonomy and Independence
Education, Training, and Information
Cooperation Among Cooperatives
Concern for the Community
BriarPatch Co-op Vision Statement
BriarPatch Co-op is the leading natural food store in Nevada County.
We are a vibrant, important community hub for gathering and for dialogue and learning about healthful food.
~
We seek to be a leader in social, environmental, as well as fiscal business responsibility,
among both local businesses and food co-ops nationally.
~
We model community-mindedness and cooperative principles, and hope to inspire others to do the same,
and in so doing contribute to peace and prosperity for all within our reach.
3
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June/July 2012
The Vine, BriarPatch’s Community Newsletter
Local Food and Farms
Look for early season
veggies from these
new-to-us farms
BriarPatch Local Produce
Outlook for June and July
For the full 2012 outlook, see the BriarPatch Local Produce
Calendar at www.briapatch.coop/shop/food-farms.
June
artichokes
arugula
basil
beets, red & gold
blueberries
broccoli
cabbages
cantaloupe
cauliflowers
chard
cherries
chives
cilantro
collard greens
daikon radishes
dandelion greens
dill
eggplant
fava beans
fennel
garlic scapes
green onions
greens, braising
July
herbs
kales
lettuce
melons
mint
mushrooms
mustard greens
onions
parsley
peas, English
peas, snap
peaches
potatoes, various
radishes
salad mix
shallots
shiso leaves
squash, yellow
strawberries
tomatoes, cherry
tomatoes
turnips
watermelon
zucchini
arugula
basil
beans, pole
bell peppers
beets
blueberries
broccoli
cabbages
cauliflower
chards
cherries
chicory
collard greens
cucumbers
dandelion
greens
eggplant
fennel
garlic
garlic scapes
green beans
green onions
herbs
kales
lettuces
melons
mushrooms
mustard
greens
onions
parsley
peaches
peas, snap
pears
peppers
potatoes
radishes
raspberries
shallots
shiso leaves
squash, yellow
turnips
tomatoes
watermelon
zucchini
I
Mooney Flat Farm
t started five years ack – I had an interest in growing vegetables,” said Drew
Horwath of Mooney Flat Farm.
Drew has been selling his produce
part-time farmer, harvester, and delivery driver. Drew uses hand tools for the
majority of his farm work, but being
small doesn’t keep Mooney Flat from
Kim Ewing and Drew Horwath of Mooney Flat Farm.
wholesale for the last couple of years, but
has been operating a CSA, Community
Supported Agriculture by subscription,
since he began. Though most of year he’s
a one-man operation, in the summer
Drew’s partner Kim Ewing pitches in as
producing a large yield. This year he’s
selling tomatoes, bell peppers, bunched
greens, artichokes, Napa cabbage, bok
choy, and cantaloupe to BriarPatch.
Continued on next page
The Vine, BriarPatch’s Community Newsletter
June/July 2012
5
Local Farms
Locals offer luscious skin care
Continued from previous page
Weimar Farm
W
eimar Farm is expecting to receive CCOF organic certification any day. In addition to growing organically, they also grow veganically, avoiding
animal fertilizers.
The farm has been around since 1977 as part of the
Weimar Center for Health and Education. Under their
Darren
Greenfield
of Weimar
Farm.
“New Start” program, people come to Weimar for 18
days to learn about healthful practices, get treatment
for ailments, and work with nature.
Farmer Darren Greenfield said that the farm is
working with many varieties of produce this year in
order to have food available for a longer period of
time.
“We’re seeing how much we can push the limit
of the season,” he said.
Weimar Farm will be selling the Co-op heattolerant varieties of broccoli and cauliflower. The
farm will also be providing cabbage, tomatoes,
Swiss chard, mint, basil, and beets. Depending on
the season’s yield, they may also be selling us fruit.
A
mong the high quality skin care and healing products offered at BriarPatch are excellent creams, lotions, and oils made by your Nevada County neighbors.
Each of these small local businesses brings a special
touch to their products, in many cases using plants they
grow or pick themselves.
O
OLaLa Farms
LaLa Farms in North San Juan makes organic
and wildcrafted herbal products for health and
healing: salves, crèmes, massage oils, tonics, and insect
repellent. BriarPatch carries many of these fine OLaLa
products, including Hand Maid Skin Healer, Rescue
and Heal Body Cream, Wild Yam Root
Crème, and Lavender Massage Oil
with St. John’s Wort. Robin Martin,
a legendary local healer, together
with Arlo Acton, grow and gather
many of the ingredients used in
their potions on their farm or in the
surrounding Tahoe National Forest area.
www.olalafarms.com.
I
Sunlight Botanicals
nspired by orange blossoms, roses, geraniums, narcissus and violets — the fragrant and beautiful flowers of her childhood — Margo Cooper of Penn Valley
makes handcrafted skin products from carefully homegrown or wildcrafted fresh flowers that are sun-infused
in organic olive oil. Knowledge and intuition both play a
role in the composition of her herbal remedies: creams,
balms, salves, oils, and spritzes. Favorites include Rose
Calendula Cream, Rose Hypericum Salve, and Breathe
With Ease Spritz.
N
Naturally Neem
aturally Neem products are manufactured in
Chicago Park. The certified organic neem oil they
use comes from their family farm in Hawaii. Look for
100% Pure Neem Soap, Lavendar Eucalyptus Soap,
Sweet Orange Plumeria Soap, and Organic Neem Oil.
L
Frontier Angel
uscious and unique bar
soaps made with olive,
coconut, and palm oils —
and sometimes
even local flowers, herbs, or
honey — are
the specialty of
Frontier Angel,
a Grass Valley
company. Exclusive essential oil blends are used to
create such soaps as “Lavender Field,” “Persian Lime,”
“Wild Irish Rose,” “Emerald Isle,” “Queen Bee,” and
“Yuba Wild.” Goat’s milk soaps come in Lemon and
“Chilled Lavender” scents.
Flower Essence Services
F
lower essences are potentized herbal extracts that
many have found directly addresses the emotional
aspects of wellness. Nevada City is home to renowned
Flower Essence Services (FES) and BriarPatch is proud
to carry a large selection of their offerings. Shoppers
can choose from 104 flower essences. BriarPatch also
carries the Flower Essence infused skin care oils.
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June/July 2012
The Vine, BriarPatch’s Community Newsletter
Local Food and Farms
Nevada County
Farm Guide
has app version
N
evada County Grown offers a
mobile guide to local food in
Nevada County. It’s the easy way to
find local, farm-fresh foods and other farm products. The guide covers
areas in and around Nevada City
and Grass Valley, with maps of local farms and farm outlets. It shows
you local sources for 21 product categories, from alpacas and beef, to wind and wool. Look up farms by name,
product, or area. Like to shop at farm stands or farmers markets? They are all in the Farm Guide. Everything
you need to know about local
Nevada County farms, their
products, and their outlets is
in the Farm Guide.
The Farm Guide App is
not an ebook version of the
printed farm guide. The app
is a cross-indexed, searchable
guide to farms, farm products, and farm outlets. For
example, tap on “Products,”
then “Eggs” to instantly see
the farms that sell eggs and how to contact them. Then
you can call them directly from the App or visit their
websites. It’s all there at your fingertips — the mobile
guide to local food.
And it’s free, available on the App Store.
Our flowers are not only gorgeous,
they’re local!
by Kristin Otto, flower buyer
W
hy buy locally grown flowers
at BriarPatch?
1. To support our neighbor-farmers by creating and sustaining a market for their beautiful and unsprayed
flowers.
2. To keep our hard-earned money in our community.
3. To enjoy flowers while making
a tiny carbon footprint. The flowers
are delivered across town, not flown
in from other countries or trucked up
from the Valley.
4. To create local jobs for farm
employees.
5. To treat yourself to a beautiful
and ephemeral delight!
6. To build and strengthen our
community.
Vote with your dollar for local, sustainably grown flowers and
the farmers that grow them! Many
thanks to BriarPatch’s local flowers
growers:
Jeannie Bringolf of Jeannie’s
Local Color in Grass Valley, Molly
Angie
Jeannie
Mary
Ruby
Nakahara of Dinner Bell Farm in Chicago Park, Ruby
Turple of Honey Circle Farm in San Juan Ridge, Deena
Miller of Sweet Roots Farm in Grass Valley, Margo
Deena
Cooper of Sunlight Botanicals in Penn Valley, Angie
Tomey of The Flower Project in Nevada City, and Mary
Walker of Bakbraken Acres in Chicago Park.
The Vine, BriarPatch’s Community Newsletter
June/July 2012
7
Local Food and Farms
Charter program teaches local food and farming
by Raelynn Noel, Program Coordinator and Education Specialist
T
he Yuba River Charter School Home Study Farm
Program is hosted at the Woolman Semester
School campus at the Sierra Friends Center. This program, based in Waldorf methods, began in the fall of
2011 for grades 1-4. Students use the outside classroom
environment to learn
about farming and
local food. The campus, which is located
on 230 acres of property, has a one-acre
garden, a fifty-tree
orchard, and lots of
farm animals, including cattle, sheep,
goats, and chickens, not to mention bees. This setting
allows students to follow the seasons of the farm and
learn school subjects through experiential methods.
Students come to the farm on Mondays and
Wednesdays from 9:00 a.m. to 1:30 p.m. They start
the morning in the classroom with a rhythm of verses, circle and movement time, flute practice, singing,
storytelling,
and
book study in their
main lessons, which
have an emphasis on
farming and nature
studies. They also do
beeswax modeling
and painting. The
day continues with outside time for recess, eating meals,
playing games, and farming.
Students help with regular maintenance of the farm
by preparing beds for planting, planting seeds, weeding, and harvesting. They even help clean, weigh, and
record the food that has been harvested. This ongoing volunteer work has helped to support the
Woolman farm, which is part of the Woolman
Semester, a residential semester school for teens.
In the 2012/2013 school year, the program will
be expanding to include grades K-8. This program is
great for home school families who are interested in a
Waldorf curriculum
and would welcome
the opportunity for
their children to
have social experiences while immersed in the outdoor world of local
food and farming.
The future of the program is very exciting. In two
years the program will be moving to its permanent
home at the Yuba River Charter School, off of Rough
and Ready Highway, where a new campus is being built.
To schedule a “Day in the Life of the Farm Program”
tour, contact Melissa Seibold, YRCS Enrollment
Coordinator, at 265-6060 ext. 102, or email her at melissa@yubariverschool.org
See our website at: http://www.yubariverschool.org/.
Visit our blog at: http://yrcshomestudyfarmprogram.
blogspot.com/.
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June/July 2012
The Vine, BriarPatch’s Community Newsletter
Summertime with Children
How to get kids into local food
(and good food into them)
E
at your veggies!” “Clean your plate!” “You don’t
know what’s good for you!” When it comes to eating healthy foods, these are the mantras some parents
use, with the good intention of encouraging healthy eating habits. During the local food season, though, there
are wonderful ways to simply demonstrate the pleasures
of good food. With no nagging. And kids get it!
Getting kids excited about local foods is a great way
to increase their appetite for nutritious foods like tomatoes, broccoli, eggs, and carrots, as well as healthy
grains, dairy, and meats.
Try these 10 tips to get your children interested
in local foods, from spring and summer to harvest:
1. Take your family on a farm tour. Encourage your
kids to take pictures and make a photo book or
poster about the farm to share with friends and
classmates during show-and-tell or a similar
time.
2. Let your kids play with their food. Make an art
project out of local foods, such as seed art or
veggie sculptures.
3. Planting a backyard garden or container garden? Don’t just share the duties. Designate one
row or one type of vegetable or fruit that is your
child’s own, to plant, weed, and harvest throughout the season.
4. Encourage your child to pick out an item at the
farmers market or co-op; then prepare a meal
with them, using the food they chose.
5. Make freezer jam out of their favorite berries.
By making freezer jam, kids learn about food
preservation and enjoy their favorite fruit into
the fall season. There’s always room for jam!
6. Declare your food independence! On the Fourth
of July, make homemade ice cream featuring locally-sourced milk, cream, fruit, and nuts.
7. Throw a local-food pizza party. Devote a Saturday afternoon to baking a pizza with as many loPenney the Clown will share her fabulous face painting
cal foods as possible. Let your kids roll the dough
artistry with children on summer Tuesday afternoons
while you chop and shred local ingredients that
from 1:00 to 4:00. Note: Penney is sorry to miss the
they can sprinkle on top.
children but will be on vacation July 10 and July 31.
8. Sip cider and play in the hay at the local orchard.
Pick apples with your kids and talk about the
year-long work it takes to produce an array of
apples.
9. Come fall, pick the perfect pumpkin for Hallow290 Sierra College Dr.
, GV • 272-5333 • ww
w.briarpatch.coop
een. Take your kids to a local pumpkin patch to
enjoy the festivities. Then, bring home an extra
Show this card at the
pumpkin and make a holiday pie, and don’t forre
organic banana, appl gister for one free
get to roast the seeds.
e, orange, or carrot
per shopping trip*
10. Prepare a meal based on your heritage. Were
*For customers 10 yea
your grandparents farmers? Prepare a meal
rs old or younger
based on the foods they once grew. Were your
ancestors Italian? German? Mexican? Make a
meal based on their native foods, using as many
Have your children joined the BriarPatch Banana Club?
local ingredients as possible. Share stories about
It’s easy to do — just ask for a bright yellow card in the
your family over the dinner table.
Produce Department or at the Customer Service window.
Lost a card? No problem, replacements are free.
From StrongerTogether.coop.
Summer funny faces
Banana Club Card
Join the club
The Vine, BriarPatch’s Community Newsletter
June/July 2012
Summertime with Children
Fruitful summer cooking with kids
Fruit and Nut
Granola Bars
Peach Ginger Crisp
Ingredients
5 cups sliced peaches, fresh or frozen (6 lg.)
1/2 teaspoon ground ginger
2 tablespoons maple syrup
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon cinnamon, ground
2 tablespoons crystallized ginger, minced
1/2 cup cold butter (1 stick), cut in small
pieces
Preparation
Preheat the oven to 350° F. Oil or butter an 8 or 9-inch
square baking dish.
In a mixing bowl, toss the sliced peaches with the
ground ginger and maple syrup until coated. Place
mixture into the baking dish.
Mix together the oats, flour, brown sugar, salt, cinnamon, and crystallized ginger. Blend in the butter
pieces with your fingers or a pastry cutter until crumbly. Spread the topping evenly over the peaches. Bake
for about 45 minutes, until peaches are bubbling and
the crisp topping is lightly browned. Let the crisp set
for 15 minutes before serving.
Serving Suggestion
This classic summertime dessert is often served with
ice cream or sweet tea with mint–a festive way to end
any barbecue or picnic.
Making your own high-energy granola
bars is easy. Change up the dried fruit and
nuts to keep them interesting.
Ingredients
1/2 cup flaxseed meal
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup honey
2 ripe bananas, mashed
1/2 cup peanut butter
1 cup dried apples, diced
1/2 cup almonds, chopped
1/2 cup vegetable oil
3 cups rolled oats
Preparation
Preheat oven to 350° F. Grease a 9 x 13 glass casserole
dish.
In a large bowl, mix together all of the ingredients except
the oats. Add the oats and mix together well. Spread the
mixture evenly into the casserole dish, pressing down
firmly to create a smooth top. Bake in the oven on the
middle rack for about 25 minutes. Let cool for about 10
minutes before cutting into 16 even bars.
Serving Suggestion
Add your favorite dried fruits, like raisins, dates, or cranberries, or substitute almond, cashew, or sunflower nut
butter for peanut butter in this high-energy breakfast
and snack-time staple.
Cost per serving: approximately 50¢ per bar
Raspberry, Avocado
& Mango Salad
Recipes from our partners at
StrongerTogether.coop
Ingredients
11/2 cups fresh raspberries
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 small clove garlic, coarsely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
8 cups mixed salad greens
1 ripe mango, diced (see how in box below)
1 small ripe avocado, diced
1/2 cup thinly sliced red onion (optional)
1/4 cup toasted chopped hazelnuts, or sliced
almonds (optional) (see how at right)
Preparation
Puree 1/2 cup raspberries, oil, vinegar, garlic, salt, and
pepper in a blender until combined.
Combine greens, mango, avocado, and onion in a large
bowl. Pour the dressing on top and gently toss to coat.
Divide the salad among 4-6 salad plates. Top each with
the remaining raspberries and sprinkle with nuts, if using.
How to toast nuts
on the stovetop:
To toast chopped or sliced
nuts, heat a small dry skillet
over medium-low heat. Add
nuts and cook, stirring, until
lightly browned and fragrant,
2 to 3 minutes.
How to dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside.
2. Hold it upright on a work surface and remove the skin with a sharp knife.
3. With the seed perpendicular to you, slice the fruit from both sides of the
seed, yielding two large pieces.
4. Turn the seed parallel to you and slice the two smaller pieces of fruit from
each side.
5. Cut the fruit into the desired shape.
9
10
June/July 2012
Store tours
for children
As part of a store tour, BriarPatch
Produce Manager David Benson cut
open a squash to show children the seeds
inside.
To arrange for a store tour — for children
or adults — contact the Marketing
Department at 272-5333, ext. 129.
Food and Farm Tours
The Vine, BriarPatch’s Community Newsletter
Living Lands hosts farm tour July 15
O
n Sunday, July 15th, join Living
Lands Agrarian Network for their
Third Annual Farm Tour and Family
Fun Festival. First, visit three local farm
sites from 10:00 a.m. to 1:00 p.m. and
meet the farmers who are increasing our
local food supply. Then bring the whole
family to the afternoon festival from 1:00
p.m. to 5:00 p.m. at First Rain Farm in
Nevada City to enjoy a locally grown
lunch, ice cream, live music, storytelling, art projects, educational workshops,
chicken soccer, goat milking, and more!
Living Lands provides training and
mentorship to a new generation of farmers. Our unique model of cooperative,
sustainable agriculture integrates education, resource sharing, community partnerships, and celebration around the
food we grow. The money raised at this
event will help support the infrastructure
for local farms and agricultural education programs for youth and adults. Living Lands Members are invited
to participate in the tour and festival for
FREE (Memberships start at $45/individual or $65/family).
Tickets for nonmembers are $10
per adult/$5 per
child for the afternoon festival only,
Right: A scene
from Living Lands’
2011 farm tour.
Below: The meal
was served on
cabbage leaf
plates!
and $30 per adult/$10 per child for the
tour and festival (includes lunch). Ride
your bike or carpool to the tour and
your rate will be only $20/adult! The
tour begins and ends at First Rain
Farm, 19832 Rector Road in Nevada
City. Reserve your spot now at www.
LivingLandsAgrarianNetwork.org or
register at First Rain Farm between 9:00
a.m. and 10:00 a.m. on Sunday, July
15th.
For more information, directions to
First Rain Farm, or to register for the
tour, visit www.ivingLandsAgrarianNetwork.org. If you have questions,
or are interested in volunteering at or
sponsoring this event, please contact
Erika at erika.kosina@gmail.com.
The Vine, BriarPatch’s Community Newsletter
June/July 2012
Food News Bits
11
Salmon survival, a brave rooster, and stockyard fish
Compiled by Mellisa Hannum
Birds of a
Feather
A
n eatery in
Tennessee
has something new to
crow about. Gus’ Fried
Chicken Restaurant has
a daily, well-combed
visitor. Three months
ago, the red roost-
er began showing
up across the road
from Gus’, crowing
his defiance at the fried
chicken joint. So far, the
rascal has been able to avoid
both the deep fat fryer and the local Animal Control.
(Associated Press)
T
A
More Bad News
for Salmon
federal evaluation has found that three lawn pesticides
that are commonly used in California are jeopardizing the survival of West Coast salmon. The NOAA Fisheries
Service’s study is a response to lawsuits, filed by conservation groups and salmon fishermen demanding that the U.S.
Environmental Protection Agency enforce restrictions on
pesticides around salmon streams.
The three herbicides that were studied were oryzalin, pendimenthalin, and trifluralin, which are used to
control weeds on lawns and road shoulders, in orchards
and vineyards, and on farm fields growing soybeans,
cotton, corn, and Christmas trees, as well as other crops.
(Associated Press)
ebounding faster than the overall economy, the restaurant industry has added 560,000 new jobs since March
of 2010. More than 200,000 of those jobs were created in the
last six months. From March of 2011 to March of this year,
restaurant employment jumped 3.2 percent, more than double the 1.5 percent increase in total U.S. employment during
the same period. (Huffington Post)
360,000 new jobs added
March
2010
F
A Bacon Obsession
he bacon-worshipping duo behind BaconSalt,
Baconnaise, and the Bacon Coffin will soon be
starring in their own show. Justin Esch and Dave
Lefkow’s show will be focused on – you guessed it –
bacon, as well as the over-the-top guerilla marketing
they use to promote their products. (Huffington Post)
R
Pacific region salmon. Photo by US Fish and Wildlife
Service.
Serving up
a Better Economy
March
2011
200,000
new jobs
joyears
March
September
2012
2011
A New Jungle
ormerly the meat packing capital of the world,
Chicago’s stockyards are now an industrial park
with a green focus.
On the third floor of an old meat-packing plant, the
fledgling world of aquaponics is taking hold in the form
of vertical farms set up in old warehouses. Plants and
fish live in a symbiotic relationship, the waste from the
fish fertilizing the plants, as the water is filtered and recirculated. (Huffington Post)
12
W
June/July 2012
Cooperative Stories
The Vine, BriarPatch’s Community Newsletter
Alaffia Shea Butter Co-op
hen Olowo-n’djo Tchala was a child in Togo,
West Africa, he would work alongside his
mother collecting nuts from shea trees to sell to government-sponsored shea nut buyers. Women traditionally gathered these nuts, and even though shea
butter production has a long history as an indigenous
product in Togo, it allows for only subsistence wages, if
that. Women like Tchala’s mother are paid mere pennies for delivering the nuts to the marketplace, after
which the oils are extracted by others to make hair and
body care products that earn them a nice profit. Tchala
had to drop out of school in the 6th grade because his
mother couldn’t afford to send him any longer.
The situation is even more dire for Togolese girls, as
91% of them drop out of school, contributing to West
Africa’s gender inequity and an entrenched cycle of
poverty. Very few women know how to read and write,
and most are denied access to meaningful economic
opportunity. Many mothers have to leave their children to find jobs to support them.
When Tchala met Rose Hyde, a Peace Corps volunteer who eventually became his wife, they formed a
women’s co-op called Alaffia Shea Butter Cooperative
in 2004 (after they moved to the United States). Their
vision was to help West African communities become
more sustainable. The idea was to use the resources the
women already had—the skills, knowledge and traditions of natural shea butter production—to empower
women, preserve indigenous culture, and produce a
high quality skin care product. The raw shea butter
they produce is handmade, using centuries-old practices to extract the oils from the nuts naturally.
Alaffia’s shea butter is also produced and sold
with fair trade practices. Through fair trade, members are compensated for what their shea butter is really worth, rather than having to accept low returns
from the open market. Alaffia is certified Fair Trade
for Life: Social and Fair Trade by the Switzerlandbased Institute for Marketecology (www.imo.ch/index.
php?seite+imo_index_en).
Today, Alaffia operates in Togo with over 300 women co-op members, and in Lacey, Washington, where
Alaffia products are handmade for retail sale. Alaffia
shea butter, lotions, shampoo and conditioner, and
baby products are now available in 2,000 stores across
the U.S., including many local food co-ops.
In addition to providing employment, the co-op
funds a number of community projects. Bicycles for
Education has provided 3,000 donated bikes to help kids
ride the 5 to 10 kilometers they need to travel to get to
school. A clinic focused on maternal health assists up
to 100 birthing mothers a year. The co-op also provides
school supplies and necessary repairs to school buildings. They’ve also launched an environmental initiative
to plant thousands of trees to alleviate the effects of deforestation and climate change in Togo.
This year Alaffia co-op members gave their salary
increases to their communities because they wanted to
help others. They are firm believers that people cooperating across the globe is essential to sustainability in
all kinds of communities. Emily Parnham, community
relations director for Alaffia said, “When you purchase
an Alaffia product, you are placing value on the indigenous knowledge and skills of the Alaffia Shea Butter
Cooperative members and empowering these women
to create a better life for themselves and their families.”
It is no understatement to say that Alaffia has
changed its members’ lives. Zebera Tchagoumi joined
the co-op last year. Now that she’s a member, she no
longer has to leave Togo, and her children, to find work.
All five of her children are in school. But she is still troubled when she sees friends who are struggling. “They see
a change in me,” she said. “I hope our efforts become
even stronger…so they can benefit as I have.”
From www.StrongerTogether.coop.
The Vine, BriarPatch’s Community Newsletter
June/July 2012
Cooperative Stories
13
REI knows no boundaries
R
EI is a leading outdoor gear and apparel retailer
that has been serving outdoor enthusiasts in the
United States for over 70 years. Their passion for outdoor adventure is clear; in addition to selling outdoor
gear and leading trips around the world, REI is a huge
force in preserving the environment and partnering
with like-minded nonprofit partners. What you may
not know is that REI is the largest consumer cooperative
in America, with 4.4 active million members. They continue to return a percentage of their profits to members
through annual refunds based on member purchases.
Since the beginning, REI has been connecting with
others to ensure the outdoors are accessible to everyone.
When Lloyd Anderson, a mountaineer in the Pacific
Northwest in the 1930s, went in search of a sturdy and
reasonably priced ice axe, he had to send all the way to
Austria to find one. After he got it, word spread, and
soon he and his wife Mary and 21 of their climbing buddies founded the cooperative Recreational Equipment,
Inc. to make it easier to get what they needed locally.
Cooperatives seek excellence in all aspects of their
business, and REI has always been about quality and
integrity. Their mission is to inspire, educate and outfit for a lifetime of outdoor adventure and stewardship.
REI’s emphasis on human-powered outdoor activity has
led them to give generously to communities nationwide
to preserve rivers, trails, and wild lands with grants, gear
and volunteer sweat equity. This past year REI granted
$4.2 million to nonprofits across the country that work
to preserve and maintain natural spaces. The people at
REI love what they are doing and it shows.
care of those places,” said Kevin Hagen, director of corporate social responsibility for REI. “We are honored to
partner with hundreds of dedicated nonprofit organizations that share a similar mission and whose programs
allow us to expand these efforts to trails, waterways and
parks across the country.”
From www.StrongerTogether.coop.
How Does BriarPatch Co-op
Build a Better World?
2
We love what REI is doing, too. We see the connection to preserving natural habitat and responsible agriculture, and how that impacts everyone’s quality of life.
REI believes that businesses can have a voice in public
policy to protect the environment, and by doing so REI
is living the mission of the co-op and benefiting its members. That’s what co-ops do; all of our efforts combine to
build a better world.
“At REI, we encourage our members and customers
who enjoy the outdoors to play an active role in taking
012 is the International Year of Cooperatives and
the My Co-op Rocks Contest is celebrating by
upping our game. More co-ops. Bigger prizes. More
people showing how their co-op builds a better world.
Head to www.MyCoopRocks.coop to check out all
the entries in the contest’s first phase. The second
contest in is September and October, so grab those
cameras and start shooting. Good luck, and may your
entries rock as hard as your co-op.
14
June/July 2012
The Vine, BriarPatch’s Community Newsletter
Letter: Fair Trade
Fair Trade USA supporter responds to “crisis” article
Dear BriarPatch Community,
As a Nevada City native, long time supporter and
customer of BriarPatch, and current Fair Trade USA
employee, I am disheartened to see your post about Fair
Trade USA and Equal Exchange. I understand that this
is a time of great confusion for many, but I hope that
you will take a few moments to learn more about Fair
Trade USA's recent decision to begin, slowly and carefully, extending the benefits of Fair Trade to far more
impoverished coffee farmers and workers around the
world — people that have previously been excluded
from Fair Trade because their farm structure does not
fit into the traditional cooperative model. Without
hearing both sides of the story, it’s difficult to make fully informed purchasing decisions. A one-sided debate
can only jeopardize the 1.5 million farmers and workers
around the world who benefit from the sale of so many
of the Fair Trade Certified products sold in your (our)
store.
First and foremost, we greatly respect the work of
Equal Exchange; they have done so much to help build
the Fair Trade movement in the United States, and they
remain a valued licensed partner of Fair Trade USA in
coffee and cocoa. At the end of the day, we are all here to
achieve the same mission — to alleviate poverty through
trade. Yet we also recognize that there are many voices
in the Fair Trade system, and varying perspectives on
how to achieve our common mission.
Equal Exchange, one voice in the global Fair Trade
movement, focuses their work primarily on small farmers organized into cooperatives. The same is true of Fair
Trade USA. We too stand strong with the small-scale
farmer. The vast majority of our business has always
been and will remain within the cooperative sector.
Still, with 2 billion people living on less than $2 a day,
and the fact that less than 10% of all global coffee production comes from cooperatives, we believe that Fair
Trade simply can and must do more, that it must work
for more people if we ever hope to make a significant
dent in global poverty.
In its current form, Fair Trade principles are applied
somewhat inconsistently. In some product categories,
like coffee, Fair Trade certification is limited
to cooperatives, while in other categories, like
bananas and tea, workers on large farms can
become certified. Fair Trade USA is working
to eliminate these inconsistencies, which exclude so many from the benefits of Fair Trade.
Beginning in coffee, we are adapting existing Fair Trade standards from the above categories, and applying them to farm workers on
large farms as well as independent smallholders
(small-scale farmers who, due to geographic, re-
ligious, cultural, or economic barriers, cannot form or
join a cooperative). Through this more inclusive model,
Fair Trade USA can potentially reach millions more
farmers who are currently excluded from the system.
We plan to pilot slowly, and with care, testing 10 to
20 pilot programs over the next few years. Fair Trade
USA will assess results at the farm and sector levels, and
report on system-wide sales to ensure that the inclusion of new groups does not negatively impact existing
cooperatives. Our newly adapted standards are now
open for public comment; I highly encourage you to
send us any feedback you may have. There is currently
one farm certified under these new standards, a 100%
organic coffee estate in Brazil called Fazenda Nossa
Senhora de Fatima. The farm’s democratically elected
fair trade committee has already used the extra income
from Fair Trade to provide eye and dental care for the
110 workers and their families. Last week, one of the
older farmers with poor eyesight received her very first
pair of glasses.
As we begin this innovation, we are committed to
ensuring that cooperatives remain strong and competitive into the future, as they are truly the backbone of
the Fair Trade movement. Part of this effort includes
the development of innovative new partnerships with
global financial institutions, industry partners, NGOs,
leading social entrepreneurs, and in-country service
providers. We call this cooperative strengthening effort ‘Co-op Link’, which focuses on increasing market
opportunities, improving access to capital, creating
programs to improve quality and productivity, and
expanding the training available to cooperatives. For
these efforts we have raised a total of $12.4 million since
2006, $5 million in 2011 alone.
Last week I had the great honor of visiting a number
of Fair Trade Certified cooperatives in the Dominican
Republic. When asked, many of the farmers did not
recognize any difference between Fair Trade USA,
Equal Exchange, FLO, IMO or any other Fair Trade
company or certifier. All they know is that Fair Trade
has led to meaningful change in their communities,
that it has created opportunities for their children that
they themselves have never dreamed of. Whether it be
the building of a school, the development of a college
Continued on next page
The Vine, BriarPatch’s Community Newsletter
June/July 2012
15
Around the Store
GMO labeling initiative signatures are in
by David Edwards
Continued from previous page
scholarship fund, a new healthcare clinic, assistance in
organic conversion, or the construction of a cupping
lab, Fair Trade truly makes a difference. Hearing the
farmer’s stories about life before and after Fair Trade
has inspired me more than I can say in words; these
people have made me realize that competition in certification is just what we need — it means more Fair
Trade products on the shelf, more opportunities for
consumers to buy responsibly-sourced products, and
more impact back to farmers and workers around the
world.
We are all in it for the same mission, for the same
people. If products certified by one group speak to you
more than another, buy those products, because that
is impact. I only ask that we do not spend so much
energy defining Fair Trade by who is allowed to benefit, and who can promote. Fair Trade USA currently
serves 1.5 million farmers worldwide, yet that is only
a tiny fraction of total agricultural sales (less than 1%).
It is my hope that we can all come together in solidarity around the idea of alleviating poverty through
trade, continue to support the millions of farmers currently benefiting from the Fair Trade system, and join
forces to go after the 99.9% of businesses that have not
yet embraced Fair Trade. There is still so much work
to be done; let us do it together.
Thank you so much for your time, and thank you
for supporting Fair Trade. Every purchase truly does
matter.
All the best,
Jenna Larson
T
he GMO labeling initiative is
now awaiting approval
from the California
Attorney General. At
least 504,760 signatures
were needed, and statewide we’ve gathered
close to a million. (!) In
the Nevada County area alone, volunteers have gathered
close to 6,000 signatures.
We have now been assured that our initiative will be
on the November ballot. Congratulations to all of us!
Our next step, officially called Phase 3, will be to educate
the people of California about genetically engineered
(GMO) food, seeds, animals, and the companies that are
attempting to monopolize the world's food supply.
It is imperative that we pass this initiative, since
Monsanto has managed to prevent labeling in every
other state through the specter of lawsuits and corrupt
practices. As an example, the Vermont legislature passed
a GMO labeling law, but the governor is refusing to sign
it because Monsanto
has threatened to sue
Vermont, and the state
may not be able to afford the legal fees.
Monsanto,
Dow,
DuPont, and the other
big GMO players are
putting up millions of
dollars to stop this initiative with misinformation and
outright lies. We don't have millions of dollars, but we
have something much better. We have people. Please –
come to our celebration coming up in June, where we’ll
kick off Phase 3 with
music, food, and speakers who will share with
us how we will proceed.
Stay tuned. Get on the
email list by sending
a message to gvlabelgmo@gmail.com.
Editor’s Note: BriarPatch is glad to provide our readers with both sides in the present disagreement between
Trans Fair USA and Equal Exchange on how best to
pursue their common goal — fair trade. Gaining a full
understanding of the situation from this vantage point
is difficult, and those concerned are encouraged to continue reading about developments in the issue.
15% off
our everyday low price
June and July 2012
16
June/July 2012
The Vine, BriarPatch’s Community Newsletter
Co-op Store Report
Sales growth brings challenges and visions
by Chris Maher, General Manager
A
s anyone who
has circled
the parking lot
looking for a spot
can attest, the store
has gotten busier
since the beginning of the year. In 2011
our sales exceeded $18.1 million, and
we are expecting to top that this year.
In fact, we are close to the sales volume
projected for our tenth year of operations here at our Sierra College location,
and we’ve just completed our fifth year.
Due to this fast growth and success,
we are unexpectedly reaching capacity
in certain aspects of our building, parking being the most obvious to shoppers.
Our registers reach capacity during our
rush hours, and our department managers are constantly seeking creative ways
to find new retail space for the many
products that customers request. We
also see this pressure in our warehouse
areas, particularly in our receiving dock
and refrigerated space. Our administrative offices are packed as well.
Solutions
For the past year we’ve been evaluating both long- and short-term ways
of mitigating these challenges. We’ve
recently completed construction of an
additional kitchen prep space in Unit B.
This has helped the deli tremendously.
You will soon begin seeing delicious,
new, in-house bakery products on our
shelves. We’ve also taken preparatory
steps toward adding 50 parking spaces
on the land between our current parking lot and Litton Drive, and will soon
install an additional cash register stand.
We will also be adding refrigeration in
our receiving dock area, to support our
departments that handle cold products.
Finally, we expect to rent off-site office
space soon, to relieve the crowding in
our administrative space.
These are short term solutions that
will help mitigate our current challenges.
That said, we still face questions about
how BriarPatch can best shape its future,
since we expect our growth to continue.
It’s likely that at some point, our present building will not be able to fulfill the
many functions our community enjoys
and expects. We need to consider whether we will meet this challenge by expanding this location, opening an additional
location elsewhere, or even building a
new location altogether! I am enthusiastically soliciting ideas and feedback on
these plans, and I look forward to a lively
dialogue with our board and ownership.
This summer, we will host a forum where
owners can hear details and also give
their feedback. Isn’t it great to have the
problems of such fast great success?
Investment Shares
A proposal to offer non-voting, dividend-bearing shares in the co-op was
approved by our ownership at the last
owners’ meeting. The Secretary of State’s
office has told us, though, that any program of this type will also need approved
by BriarPatch owners. This has set our
implementation back a bit, but we still
aim to propose a program for review at
our next owner’s meeting in October.
It’s all good…
at the Patch
Patronage Dividend
With all this growth and change, the
co-op has continued on its vibrant and
profitable course. I will be recommending to the Board of Directors that they
declare all the owner-generated profit
for 2011 as a Patronage Dividend, and
distribute a portion of this as cash back
to the owners. The remaining dividend
money would be held for reinvestment
in our co-op so we can continue to serve
the community long into the future.
Top photo: The “sonic portal” provided
by relaXSonic (www.facebook.com/
relaxSonic) lulled willing passersby into
relaxation on the Patch patio this spring.
Bottom photo: A romantic scene played
out on the patio on Valentine’s Day as
Tony Britton, a BriarPatch cook, was
serenaded by his costumed girlfriend.
The Vine, BriarPatch’s Community Newsletter
June/July 2012
17
Co-op Connections
A California co-op may be your summer travel oasis
Ashland Food Co-op
237 N First St., Ashland, Oregon
541-482–2237
www. ashlandfood.coop
5
80
101
I
t can be hard to find whole and organic foods when you’re travelling.
Supermarkets’ selections are spotty, airports are very iffy, and diners are a shot in
the dark. Where can you get some healthful
food, like you’re used to?
A food co-op is an oasis in the dietary
wasteland. With 19 of them around and just
outside California, from Ashland to Ocean
Beach near San Diego, you may be able to
plan to stop at one for lunch or dinner.
Great Basin Community
Food Co-op
240 Court St., Reno, NV
775-324-6133
greatbasinfood.coop
101
Chico Natural Foods
818 Main St., Chico • 530-891-1713
www.chiconatural.com
Co-opportunity
Consumers Co-op
1525 Broadway, Santa Monica
310-451-8902
www.cooportunity.com
Corners of the Mouth
Natural Foods
Ukiah Street, Mendocino
707-937-5345
Davis Food Co-op
620 G St., Davis • 530-758-2667
www.davisfood.coop
Isla Vista Food Co-op
15
4765 Voltaire St., San Diego
619-224-1387
www.obpeoplesfood.coop
Other Avenues
Community Food Store
3930 Judah St., San Francisco
415-661-7475
www.otheravenues.org
Placerville Natural
Foods Co-op
535 Placerville Dr., Placerville
530-621-3663
www.placervillecoop.org
Quincy Natural Foods
6575 Seville Rd., Isla Vista • 805-968-1401
www.islavistafoodcoop.blogspot.com/
269 Main St., Quincy • 530-283-3528
www.qnf.coop
Mandela Foods
Cooperative
1745 Folsom St., San Francisco
415-863-0620, www.rainbow.coop
1430 Seventh St., Oakland
510-452-1133
www.mandelafoods.com
5
Ocean Beach People’s
Organic Food Co-op
Rainbow Grocery
Sacramento Natural
Foods Co-op
Natural Foods Co-op
of SLO
1900 Alhambra Blvd., Sacramento
916-455-2667
www.sacfoodcoop.com
No. Coast Co-op, Arcata
Santa Rosa Community
Market
40
745 Francis St., San Luis Obispo
805-544-7928
10
811 “I” St., Arcata • 707-822-5947
www.northcoastco-op.com
8
25 4th St., Eureka • 707-443-6027
www.northcoastco-op.com
No. Coast Co-op, Eureka
1899 Mendocino Ave., Santa Rosa
707-546-1806
www.srcommunitymarket.com
Ukiah Natural Foods
721 S. State St., Ukiah • 707-462-4778
www.ukiahcoop.com
18
June/July 2012
The Vine, BriarPatch’s Community Newsletter
Co-op Board Report
Our co-op community hub
By Jeff Gold, Board President
I
remember our meetings in
2003 when the possibilities of
a new BriarPatch store were just
germinating. Back then, the old
Joerschke Drive store had tight
aisles, a crowded produce area,
one cramped corner for making
sandwiches, and not nearly enough parking. Even so,
the Co-op was a busy community hub with $5 million
in annual gross sales.
After several years of planning and a year of construction, Co-op owners and staff took a huge leap forward, and on the last day of May in 2007 we made the
move to our new location. This was definitely risky, as
we took on a bank loan, borrowed from owners, and
committed to a long-term lease for 20,000 square feet.
Thankfully, more room to shop brought in more people,
and in the first year, sales more than doubled to $11 million. BriarPatch has continued to grow due to its larger space, which allows for improved access to organic
food, a greater variety of healthy products, and a deli
that offers delicious and affordable meals.
Fast forward to 2012… we are now celebrating the
beginning of our sixth year at Sierra College Drive. The
number of daily shoppers has nearly doubled since
those early months, and in 2011, sales reached $18 million. In the first half of 2012, we have had a weekly average of 12,000 shoppers. This reflects the expanding
recognition in our community of the quality food and
values offered by the Co-op. It is also a reflection of the
commitment and diligence of our staff.
Our success, however, is accompanied by challenges. We notice that at times it gets congested around the
check-out stands and in the deli, it’s hard to find a seat
Board of Directors
President: Jeff Gold
Vice President: Alan Weisberg
Treasurer: Peter Lockyer
Richard Drace, Mark Fenton, Louise Jones,
Kerry O’Regan, Rick Sheller, Lew Sitzer
for lunch, and at peak hours, finding a parking space
can be frustrating. Both the Board of Directors and
Management want to ensure that shopping at the Co-op
continues to be a good experience that meets the needs
of its owners and community. To that end, the Board
has directed Management to begin a planning process to
consider BriarPatch’s options and the incremental steps
that can be taken to create intelligent growth over the
next 5 to 15 years.
In the short term, we have improved the capacity of our kitchen
to support the deli/prepared foods
program. Plans have been drafted
to expand our parking capacity by
adding 50 spaces in the area between Litton Drive and the existing parking area. This parking plan
has received City approval, and the
Board will soon be considering the
schedule for construction. Inside
the store, the staff continues to
make improvements and expand
the range of products in each department. Changes in the warehouse area will also help to ensure
the availability of products.
In the longer term, our options
are more complex and require
continued evaluation. The Board
of Directors has been exploring the
options for renewing our lease or
purchasing the building. We are
also looking at the feasibility of enlarging the building, as well as de-
veloping a second location in the future. Each of these
options presents opportunities for growth, as well as
long-range financial commitments that will be weighed
carefully. The Board will provide owners with more details as the planning process progresses; we are committed to engaging with you in developing the long-range
vision and possibilities of our vibrant Co-op community hub.
e
r
a
p
t
o
ive
o
C
A lebration
e
C
How to contact the Board
Send an email message to info@briarpatch.coop with
“Board” in the subject, and staff will forward it to the
Board Secretary or another Director as indicated. Directors have BriarPatch email addresses consisting of
their full first names and the first letter of last names
followed by “@board.briarpatch.coop”. Or leave letters
for Directors at the customer service window.
Owner me
eting
feast ,
and danc
e
Monday October
8
Board Meetings
Tuesday, June 26, 6:00-7:30 p.m.
Tuesday, July 31, 6:00-7:30 p.m.
Held in the BriarPatch Community Room.
BriarPatch owners are welcome to attend.
The Vine, BriarPatch’s Community Newsletter
June/July 2012
Co-op Owner Benefits
Patronage Dividend
to be distributed in June 2012
For years with sufficient earnings, profits may be returned to owners,
in proportion to purchases.
Discount Vouchers
Get a June 10% Discount Voucher
when you take the 2012 Shopper
Satisfaction Survey (details on page 3)
NEW! Event Ticket Discount
Save $1 off the $2.50 event ticketing fee for tickets to community events
at Miners Foundry, Center for Arts, and Music in the Mountains.
The Opportunity to be Involved
Vote for the Board of Directors and in other decision-making elections,
run for the Board, attend our annual Owner Meeting/party in October.
Owner Specials
Sales just for owners, new bi-weekly,
on Wednesdays.
Special Order Discount
Pay only the catalog price plus a handling charge when you order products
in wholesale quantities (by the case or 6
each for Wellness Dept. items) from the
UNFI catalog and select vendors. Use
for large quantities, hard-to-find items,
and products not carried on our shelves.
Local Business Discounts
Discounts on goods and services at 40 local businesses, including
cooking classes at In the Kitchen cooking school. The current list is on
this page and online.
Newsletter Ad Discounts
Run a free online classified ad and/or take a one-time $20 discount on
a display ad in our bimonthly newsletter.
Food
Safety Alerts
Notices of important food safety issues affecting BriarPatch shoppers
are sent promptly via email. (To get on the list or update your email
address, let us know at info@briarpatch.coop.)
Volunteer Program Discount
Earn a 10% discount by volunteering with product sampling and
outreach. Get started with a volunteer application, available at the
Customer Service window.
Co-op Owner Discounts
at Local Businesses
For discount details and links to the business’
websites, see www.briarpatch.coop/join-theco-op/owner-discounts. To receive the discount,
present your owner card prior to the transaction.
Ask about this cooperative promotional program at 272-5333, ext. 127.
Home, Garden, AUTO
NEW! Mark Toelkes Custom Furnishings
575-0962, www.marktoelkes@yahoo.com
California Hardwood, recycled salvaged
wood, 888-8191 • californiahardwood.com
Colfax Farm & Country Store
Colfax, 530-346-2600
Country Wood Furniture
Downtown Grass Valley, 273-5375
Geronimo Pole Co., hand-peeled poles
288-1000, www.geronimopole.com
Mowen Solinsky Gallery, Nevada City
265-4682, www.mowensolinskygallery.com
Parts for Imports
Grass Valley, 272-3477
Sweet Diane’s, Custom Cakes & Catering
530-692-1614, sweetdianes@hotmail.com
Tomes, Used books, CDs, & DVDs
273-4002, www.tomesgv.com
Weiss Brothers Nursery
Grass Valley, 273-5814
HOME SERVICES
Bardsley Safe and Lock, 530-575-2100
www.bardsleysafeandlock.com
Brian’s Electrical Service & Plumbing Repair
Brian Puckett, lic. #324214, 272-6241
Changing Spaces, Feng Shui services
272-9128, changingspaces4u@aol.com
Covert’s Pump Service
530-292-WELL (9355)
Kimmel Electric, csl#914225
530-432-1872, www.kimmelelectric.com
SERVICES, MISC.
NEW! JD Online Marketing Services
470-0112, www.jdonlinemarketingservices.com
NEW! Home Tutoring Plus
878-1014, www.HomeTutoringPlus.com
Carbright Auto Detailing, Steam Cleaning
Grass Valley, 273-5482
Dreamspinner Photography, 265-4753
www.dreamspinner-photography.com
In The Kitchen Cooking School
www.wendyvanwagner.com
Loma Rica Ranch Self Storage
530-273-0889, lomaricastorage.com
FITNESS
Fast and Fit for Women, Gym
530-273-5862, www.fastandfit.net
Form is Function, Fitness classes
510-393-2568, www.kettlebellform.com
South Yuba Club, Fitness & Health
Nevada City, 530-470-9100
Grass Valley, 272-7676, southyubaclub.com
HEALTH & HEALING
Antouri Chiropractic, Grass Valley
530-273-6192, www.antouri.com
Brian J. Breiling, Psy D, MFT, LPC
530-478-9592, bbreiling@aol.com
Debra Buddie, L.Ac., Acupuncture
530-913-6347
California College of Ayurveda
530-478-9100, www.ayurvedacollege.com
Liz Fugman Construction, Gen Contractor #908963
Iris Holistic Counseling Services
Plumbing, home repairs, 265-5151
530-477-7863, www.donnafisherjackson.com
Mountain Solar, www.mountainsolar.net
Jacobson Chiropractic
274-7355 / Thomas, 763-7634 /Jack
Nevada City, 530-265-2220
Will’s Plumbing & Solar
Living Waters Colon Hydrotherapy
530-272-6421, 615-7313, 265-7313
530-274-9738, livingwaterscolonics@gmail.com
BEAUTY
Ambient Beauty, Facials by Franceska Alexander
530-265-8448, by appt. only
Dawn Lorraine Conscious Skincare
530-265-9004, www.dawnlorraine.com
Dr. Jennifer Nelson, Chiropractic, Ayurveda
530-478-9592, jen4nel@sbcglobal.net
Sierra Wellness Nutrition
Julie DeHollander, RD, CD
530-263-3131, www.sierrawellnessnutrition.com
19
20
June/July 2012
The Vine, BriarPatch’s Community Newsletter
Get Cooking
Currently, she writes a regular column for the Union.
In this class, Patti will cook: Ratatouille from the Grill,
Mushroom Basil Ragout with Grilled Polenta, Potato
Party Packets, and Crostini with Roasted Pepper Butter.
The Southwest
Thurs., July 5, 5:30-8:30pm
648 Zion St., Nevada City
$35 / $30 Co-op Owners
Sign up mellisah@briarpatch.coop/272-5333 ext. 129.
A Taste of Spain
Thurs. June 7, 5:30 – 8:30pm $30
With Robert Smith, aka The Global Gourmet,
chef owner of The Old 5Mile House
Robert will demonstrate exciting vegetarian dishes
from Spanish cuisine: Tostada (Bruschetta) with Organic Heirloom Tomatoes and Imported Manchego
Cheese, Gazpacho Cinco, and a Mallorcan Veggie
Roast. Don’t miss the chance to dazzle your friends and
family with this great warm weather fare that’s quick,
easy, and luscious — a delectable way to make the most
of this summer’s garden bounty.
Sushi Rolls for Adults
Thurs., June 14, 5-7pm
Sushi Rolls for Children age 6-10
Thurs., June 21, 5-7pm
with Laura Thorne
We will learn to make organic California rolls or
veggie rolls, and they will be way yummy, which is
yummy times ten. Laura is the owner and founder of
Way Yum Sushi, and has been teaching sushi classes to
adults and children for 13 years.
Meatless on the Grill
With Patti Bess
Thurs., June 28, 5-7pm
Barbecue, or grilling, has always been the sacrosanct
domain of meat eaters, a craze probably started by the
cavemen. The smoke-infused simplicity of grilling,
though, also brings out the sweetness of summer vegetables. Our aim in this class is to open the door to those
other possibilities. Meatless grilling is only limited by our
imagination. Patti Bess, author of Vegetarian Barbecue,
has written and developed recipes for more than 30 magazines and has taught cooking classes for many years.
snacks, Eva and Atma of Next Level Foods will dazzle
with some all-time favorite goodies such as kale chips,
seed crackers, cookies, and much, much more. All ingredients, as always, are raw, organic, plant-based, gluten- and soy-free, low-glycemic, and delicious.
Japanese Home Cooking
With Robert Smith, aka The Global Gourmet,
chef owner of The Old 5Mile House
Robert will share the secrets of America’s most intriguing regional cuisine. Just back from a research trip
to New Mexico, Robert is fired up to unveil the mysteries of the Southwest’s pepper panoply for you. This is a
unique opportunity to enter into this wonderfully rich,
complex, flavorful world of treats — perfect for your
next lawn party. Together, we make and eat: Four Corner Quesadillas, Chicken Breast with Pepper Sauce and
Goat Cheese, New Mexico Mesa.
Raw Snack Dehydration Class
Thurs., July 12, 6-8pm
In this class we demonstrate and teach even the
novice raw foodie fan how to confidently fill up the dehydrator. Focusing on healthy go-to, nutrient-packed
With Kiyoko Wilcox
Thurs., July 19, 6-8pm
Many basic Japanese meals are made up of rice,
miso soup, a seasonal dish, and tukemono (Japanese
pickles). The Japanese enjoy seasonal ingredients in
these simple meals. Come and enjoy Kiyoko’s recipes
for summer meals using BriarPatch’s fresh and healthy
ingredients: Homestyle Chinashi-zushi (sushi mixed
with cooked vegetables); Seasonal vegetable dish; Miso
soup; and Tukemono, Japanese pickles.
Make Your Own Sausage
Thurs., July 26, 6-8pm
with Johnny Miccio, BriarPatch Meat Department
Manager and Thomas Kimmel, meat cutter
BriarPatch’s sausage experts show you how to
make and cook your own flavorful sausages with fresh
ingredients.
Grilled Portabello Mushroom and Asparagus Salad
from Patti Bess
Portobellos on the grill — it’s a perfect marriage!
2 ounces (about 3 cups) leaf lettuce
3 tablespoons extra virgin olive oil
2 ounces (about 3 cups) mixed baby greens
Pinch of salt and fresh ground pepper
1 pound portobello mushrooms, stems
removed
1 medium shallot
1 teaspoon Dijon mustard
1 pound thick asparagus, woody ends removed
3 tablespoons sherry wine vinegar
1 tablespoon lemon juice
1 teaspoon fresh thyme leaves
Extra virgin olive oil
Salt and fresh grated pepper
Preheat a gas grill to medium high or build a fire
in a kettle grill.
Wash, dry, and tear up lettuces. Add to a large
salad bowl and set aside.
Add the shallot, mustard, vinegar, lemon juice,
and thyme to the blender or food processor; blend
until smooth. With the machine running, add the
oil in a slow, steady stream. Season with salt and
pepper to taste.
Brush the asparagus and mushrooms with
a small amount of olive oil and sprinkle with
salt and pepper. Brush the grill lightly with a
vegetable oil. Put the mushrooms on the grill,
turning occasionally to avoid sticking. Add the
asparagus and grill, rolling them frequently to
avoid burning. Grill the mushrooms about 10 to 14
minutes total. They should be crispy at the edges,
but still juicy. Cook the asparagus until browned
and crisp tender, about 4 to 8 minutes depending
on their thickness. Remove from the grill and set
aside to cool.
Drizzle the salad dressing over the greens and
toss well. Cut the asparagus and the mushrooms
into one-inch lengths. Add to the salad and mix in
with the lettuces. Makes about 6 servings.
The Vine, BriarPatch’s Community Newsletter
June/July 2012
Get Cooking
648 Zion Street, Nevada City
www.wendyvanwagner.com
478-0669 • info@wendyvanwagner.com
BriarPatch owners receive a 10% discount on all
class fees. Class size is limited, so reserve early.
All classes are held at In the Kitchen.
Knife Skills 101
Mon., June 4, 6-8pm $35
Vegetarian and gluten-free
Are you a cooking newbie and looking for a place to
begin? Are you a wiz in the kitchen but still don’t have
basic knife skills? This class is perfect for everybody.
We will learn how to slice and dice with ease and grace.
We will discuss knife care and learn which knives are
essential, and which ones you can leave behind. In this
very hands-on class we will create an innovative onepot meal to enjoy at the end of class. Bring a knife if
you have one you love; if not, I have plenty to share.
Sign up with Wendy at 478-0669 or info@wendyvanwagner.com.
Grain Salad, Bean Salad, and Dip
Mon., July 9, 6-8:30pm $45
Vegetarian and gluten-free
The perfect transition class that will carry you
through the seasons. We will be making hearty, flavorful grain and bean salads that are perfect for dinner,
great for lunch, and best of all, gluten-free! We will also
learn to make some fun dips that can be used as appetizers, or even on sandwiches and wraps. Sign up with
Wendy at 478-0669 or info@wendyvanwagner.com.
Kids In The Kitchen Summer Camp
Mon. – Fri., June 11-14, 9am-12 noon or
Mon. – Fri., July 16-20, 9am-12 noon
$300/person, $275 for a friend or sibling who signs
up for the same session
Ages 7 and up
Here is what makes In the Kitchen camp a unique
camp experience. We learn to shop for food and take
our Iron Chef Challenge: a field trip to the local supermarket, where students learn smart ways to shop and
plan for meals. We will unveil a secret ingredient and
the kids will then have the chance to create a dish
around that item. Cooking for Community: students will experience the joy of cooking for others
when they bake and package cookies, which are then
delivered to the Nevada County Food Bank.
Farm-to-Table Fridays: parents are invited to join
us on a field trip to a Living Lands Agrarian Network farm for a picnic, and a day of discovery and
play outside. We take pride that our camp not only
offers fantastic cooking classes, but teaches manners and etiquette as well. Learning to cook develops
creativity, academic skills, and teamwork, and it’s a
whole lot of fun! Sign up with Wendy at 478-0669 or
info@wendyvanwagner.com.
Home Canning &
Preserving Workshop: Jams, Whole
Fruits, Fruit Salsa
Mon., June 18, 6-8:30pm $50
Vegetarian and gluten-free
The bright jeweled tones of homemade jams are a
joy to behold. Taking the time to “put up” fruit at the
height of the season is a great way to ensure sweetness in your life, year round. The class begins with a
talk on canning safety, after which we sample some
yummy local jams, then jump into making our very
own. We will discuss how to get a beautiful color and
flavor without having to add too much sugar to your
batches. We will also preserve whole, peeled apricot halves in a light syrup and take home a jar of it.
Space is limited! Sign up with Wendy at 478-0669 or
info@wendyvanwagner.com.
Fabulous French
Mon., July 23, 6-8:30pm $45
French cooking can actually be quite simple and
easy. In fact, these are perfect dishes to whip up for a
dinner party. Your guests will feel honored, and you
won’t feel overwhelmed. In this class we will cook
some elegant classics like mussels in white wine, garlic and butter; Coq au Vin with fresh herbs and a light
peppery salad; and chocolate mousse. Sign up with
Wendy at 478-0669 or info@wendyvanwagner.com.
21
22
June/July 2012
The Vine, BriarPatch’s Community Newsletter
Connecting with Community
BriarPatch’s Earth Day Eco Fest 2012
Thank you to the community groups, volunteers, vendors, musicians,
and staff who came together at BriarPatch on April 22 for an
enjoyable and educational Earth Day Eco Festival.
Community groups: American Herb Association,
Bear Yuba Land Trust, California Right to Know Ballot
Initiative Campaign, Living Lands Agrarian Network,
Living Wild, Move to Amend, Nevada County
Beekeeping Club, Nevada County Grown, Occupy
Environmental Concerns Working Group, Omsted
Park Fund, South Yuba River Citizens’ League/SYRCL,
Wildlife Rehabilitation and Release
Vendors: Nevada County Free Range Beef; Mary’s
Chicken; Peaceful Valley Farm and Garden Supply; Dawn
Publications, publishers of Molly’s Organic Farm
Staff: Hilary Dart, Mellisa Hannum, and Sue Brusseau
Volunteers: Carson Blanton, Denise Buglino, Debbie and
Leo Chapman, Rob and Suzanne Ferroggiaro, Karla Hansen,
Peter Lockyer, Peg Rein, Masina Simpson, Lew Sitzer
Musicians: Aadryan Gantt, Ragged But Right, Gianni Rome
The Vine, BriarPatch’s Community Newsletter
June/July 2012
Connecting with Community
23
PRSRT STD
U.S. POSTAGE PAID
Cedar Ridge, CA
PERMIT No. 27
290 Sierra College Drive, Suite A
Grass Valley, CA 95945
CHANGE SERVICE REQUESTED
Shoppers’ Forum
What do you love about summer in Nevada County?
Everytime I come here
I go to the river. And
that there’s plants, water,
sunshine.
– Daena
Everyone’s going to say
the river… so I’ll say
the World Fest and the
summer nights street
fairs in Nevada City.
– Glen
Paddling the Yuba River.
– Bob and Roland
The cool nights, no
matter how hot it gets.
I’m from Virginia and
South Carolina.
– Peggy
Everything’s beautiful
here, it’s all green.
– Zach
IT’S SURVEY TIME
BriarPatch’s 2012 Shopper Satisfaction Survey
Take it and get a 10% discount voucher!
Not an owner yet?
Take the survey anyway, and if you join the Co-op
in June, you may redeem a 10% discount voucher!
Details on page 3.
www.briarpatch.coop
Click on “It’s survey time!”
I just love all the
opportunites to
enjoy the natural
environment… and
the abundance of local
produce.
– Patricia