Let`s get cooking! - BriarPatch Co-op

Transcription

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
J u
J uJ unnee/ J/ u
l yl y 220014
11
Let’s get cooking!
Co-op Cooking Class teachers — left to right: Mielle Rose,
Hilary Dart, Doug Schma, Heather Luna Keasby, Lucinda
deFranco, Trudy Collings, Pauli Halstead, Jeannie Wood,
Kim Jones, Hassan Ebrahimi-Nuyken, Atma Campbell
(standing), Julie DeHollander
inside
Photograph by Akim Aginsky
SPECIAL SECTION: Co-op Cooking Class Schedule and Open House.............11 - 14
Our Next Steps Development Progress Report Survey Results..............................17 - 19
2
June / July 2014
The Vine, BriarPatch Co-op’s Community Newsletter
Co-op Grapevine
Editor’s Note
from Stephanie Mandel
The time is ripe
to get cooking
P
eople are really into food these days — reading
about food, watching food shows, blogging about
food, and sharing about food through social media.
Yet along with this increased interest, we’re actually cooking less and less. On the go and short on time,
many of us lack the skills to prepare the interesting
foods we’re attracted to. This seeming contradiction is
backed by research, which was presented at a food coop conference I recently attended in Milwaukee.
How timely, then, that BriarPatch has embarked
on an ambitious expansion of our Co-op Cooking
Classes. We’re now offering two to four classes every
week, building on the success of the weekly classes
that have been held since 2011 at the charming, cozy
kitchen at 648 Zion Street in Nevada City. (Formerly In
the Kitchen, it’s now the BriarPatch Co-op Community
Cooking School.)
The goal of our classes is to inspire and empower
people to make healthier choices about food… and have
a good time along the way. Author Michael Pollan, at
his talk in the Veterans Auditorium last November, suggested that the meals we cook ourselves, from scratch,
are likely to be more healthful than “going out.” In that
spirit, we encourage you to find a cooking class that
sounds intriguing, and join us for a fun evening that
may be just the boost you need to roll up your sleeves
and cook more often.
Another way that the Patch is supporting better
eating in our community is by sponsoring both Sierra
Harvest, which offers programs for bringing fresh, local food into schools and gardens, and the Nevada City
Farmers Market’s tasting booth.
The time is ripe. Let’s get cooking!
Shoppers embrace
new bag reduction
policy, bring bags
C
ongratulations, BriarPatch shoppers, you did it!
You embraced the bag reduction effort. You get it.
You didn’t complain. You used your own bags or cheerfully paid for new ones.
And the results of the first weeks show it — great success in reducing our use of single-use grocery bags! All
together, from April 22 through May 6 we saved 6,820
bags, and reduced our bag use from an average of 6,000
bags per week to 1,800 bags per week. That’s a huge reduction! At this rate, we’ll be celebrating 100,000 bags
before the end of 2014.
“We are incredibly grateful to shoppers for embracing
this challenge to help reduce our use of single-use bags,”
said Mike McCary, BriarPatch Front End Manager.
Stay tuned for more progress reports, and keep bringing those bags!
Front End Manager
Mike McCary has
been an enthusiastic
champion of the bag
charge — as well as
the poster guy for the
effort. Mike and the
cashier team report
an overwhemlingly
positive response
to this new policy,
designed to reduce the
Co-op’s use of singleuse bags.
For information about advertising in The Vine, go to
www.briarpatch.coop/know-briarpatch/the-vine-newsletter.
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
Read The Vine online at www.briarpatch.coop or on your iPad® or
iPhone® through iTunes®, BriarPatch Vine Community 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.
Moving? Please give us your new address by filling out an owner
change form at the store.
Community Fund grant
applications available
in July, due August 31
T
he BriarPatch Cooperative Community Fund
earned $2,500 in interest income during 2013, and
it’s now time to donate those funds to nonprofits in our
community.
Established in 1999, the fund has grown each year
and today totals nearly $90,000. Sponsored and administered by the Twin Pines Cooperative Foundation,
these assets are all invested in the development of
cooperatives.
This year’s grants will be awarded to local groups
working on issues relating to one or more of the following categories: sustainable agriculture and organic food,
hunger and social issues, environmental protection, and
cooperatives. While in recent years educational gardens
and farms have most often been chosen to receive the
grants, the other categories are open as well.
Applications for Community Fund grants are due by
August 31, 2014 and will be available throughout July
and August at the Customer Service Window and by
download at www.briarpatch.coop. For more information, contact Stephanie at (530) 272-5333 ext. 127 or at
Stephanie@briarpatch.coop.
editor: Stephanie Mandel
530-272-5333 ext. 127, Stephanie@briarpatch.coop
Vine team:
words: Mellisa Hannum, Robert Stephson
photos: Josh Bumgarner, Akim Aginsky
graphic production: Margaret Campbell
contributors: Julie DeHollander RD, Chula Gemignani,
Erika Kosina, Chris Maher, Alan Weisberg, Darlene Weiss
Deadline for August/September 2014 issue: July 1, 2014
The Vine, BriarPatch Co-op’s Community Newsletter June / July 2014
3
Around the PATCH
Summer fun for
kids at the Patch
Independence Day
Holiday Hours
B
riarPatch will be open on Friday, July 4, from 7:00
a.m. to 9:00 p.m., closing just an hour earlier than
usual (so that Co-op staff can enjoy the fireworks, too!).
The deli hot bar will close early as well, at 7:00 p.m.,
and counter service will be limited from 7:00 to 8:00
p.m.
We apologize for any inconvenience this may cause,
and thank you for your understanding. Happy Fourth!
W
Patio pet policy
e love pets here at the Patch, but we really need
to strictly enforce some guidelines when you
bring them here.
The most important of these, for the safety of both
pets and shoppers, is our requirement that all pets be
on a leash. Leashed dogs may be left in our designated
pet areas, which are equipped with water dishes (look
for the signs on the patio), but only for very short visits,
please.
Also, if your dog has an accident (from our point of
view, anyway), please do us all the courtesy of cleaning
up afterwards.
Finally, only service animals are allowed inside of
the store. Thanks for your cooperation!
No smoking at the Patch
S
moking is not allowed anywhere on BriarPatch
premises. Thank you for your cooperation.
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
Behold the “banana tree”
BriarPatch’s new “banana tree” — the first of its kind
in Nevada County — seems to be a big hit, as an
announcement of its arrival with a photo posted on the
Co-op’s Facebook page garnered over 200 “Likes” and a
dozen enthusiastic comments.
You can keep up with Patch news, including a daily list of
hot bar dishes, at www.facebook.com/briarpatchcoop.
Patch produce department
just keeps getting better
…and better
Penney the Clown will share her fabulous face painting
artistry with children throughout June and July on
Monday afternoons from 2:15 to 5:15 p.m. Look for her on
the patio, in the shade.
Fun freebies
Get them while they last,
at the Customer Service
window.
T
he Produce department has made several changes in
recent weeks, and it’s not over yet — be ready for
more improvements soon.
Why so much change? All this rearranging is designed to expand our selection and make room for more
items — including as much local produce as we can get!
The Produce staff works hard to keep the shelves
stocked with fresh, organic produce for us. Thank you all.
You rock!
stickers
temporary tattoos
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.
4
June / July 2014
MEET OUR LOCAL FARMS AND FARMERS
The season starts with garlic from The Buckeye Ranch
T
he Buckeye Ranch has a long and storied history.
It began in 1852, when Matthew Shapero’s ancestors moved to the township of Penn Valley. Their
ranch was the nucleus of the family. Even when members moved to other areas, the land stayed tended and
loved, and drew its family back into its heart again and
again until the Second World War. At that point Camp
Beale purchased the land for the war effort, and auctioned off the homestead when it was no longer needed.
While the original ranch is no more, The Buckeye
Ranch lives on through Matthew’s dedication. After
working as a journeyman and then as an independent farmer through Living Lands Agrarian Network,
Matthew founded Red Rocker Farm in Nevada City.
Finding success, he expanded and christened his property The Buckeye Ranch, reclaiming the heritage of his
ancestors.
Now in his sixth season in agriculture, Matthew is
not only working with livestock, he’s also focusing on
specialty, gourmet, and unusual garlics.
BriarPatch carries his hardneck garlic from June to
September. Hardneck garlic is hardier than its softneck
sister. It produces fewer, but usually larger, cloves and
is a source of garlic scapes early in the season. (Garlic
scapes are the flower stalks of hardneck garlic plants;
you may have seen scapes from The Buckeye Ranch on
the produce shelf in April or May.)
Matthew grows 21 different cultivars of garlic, the
majority of which are sown from the seeds saved from
previous seasons, and therefore adapted to our local
conditions. He’s currently planning to partner with
Sierra Seed Cooperative to make at least ten garlic varieties available to local farmers and gardeners.
Matthew Shapero with friend Maia at his farm.
Local and Regional Produce Outlook at the Patch for June and July
Arugula
Basil
Beets, Red Bunch
Beets
Red & Gold Loose
Blackberries (July)
Blueberries
Cabbage
Green, Napa, Red (July)
Cantaloupe (July)
Carrots
Chard
Cilantro
Collards
Corn (July)
Cucumbers, English
Cucumbers (July)
Slicing, Japanese, Lemon,
& Mediterranean
Dandelion Greens
Dill
Dill for pickling (July)
Eggplant, Globe (July)
Fennel
Garlic
Kales
Kohlrabi
Lettuce
Melon (July)
Orange Honeydew
Mustard Greens (July)
Okra (July)
Onions, Green & Red
Parsley, Curly & Italian
Peppers, Bell & Hot (July)
Plums (July)
Pluots (July)
Potatoes (July)
French Fingerling,
Purple,Yukon Gold
Rhubarb
Salad Mix
Spinach
Summer Squash
Tomatoes (July)
Cherry, Roma, Slicing
Turnips
MEET OUR LOCAL FARMS AND FARMERS
Tumbling Creek mushrooms, organic and biodynamic
by Mellisa Hannum
W
e humans have always had a love affair with
mushrooms. Even J.R.R. Tolkien wrote about
our obsession with the tasty fungi – an appetite only surpassed by that of the hobbits.
So it’s a special treat to have a real, live, local mushroom farmer. Tumbling Creek Farm grows five varieties of oyster mushrooms, as well as shiitake and lion’s
mane, and sells the oysters at BriarPatch from March
through December.
“Our mushrooms are extra special,” said Marlene
Bottenfield. “We are the only certified organic, certified
biodynamic farm that grows mushrooms in this area.”
“In fact,” she continued, “I believe we are the only
farm in the U.S. that sells mushrooms that are both biodynamic and organic.”
Last year, Tumbling Creek Farm grew about 1,000
pounds of mushrooms. Once the fungi have completed
their growth cycle, Marlene and Cliff use the substrate
– the substance on which the mushrooms grow – as
garden mulch. Because of the mycelium in the mulch,
it’s rich in nutrients, which allows them to cut back on
irrigation.
“Yes, after a rain, our garden is often teeming with
mushrooms!” Marlene said.
While mushrooms account for 80 percent of
Tumbling Creek’s business, the 38-acre homestead also
produces asparagus, strawberries, blackberries, greens,
fruit, and other vegetables, as well as eggs and livestock.
The farm is at an altitude of 2,900 feet, so their growing season is later than that of most other farmers in the
Golden oyster mushrooms.
Coral mushrooms.
Cliff and Marlene Bottenfield.
area. Dedicated to biodynamic and permaculture practices, Cliff and Marlene also harvest over 25,000 gallons of
rainwater each season, produce their own compost, and
use only natural predators and horsetail “tea” to combat
garden pests.
Their produce, along with the shiitake and lion’s mane
mushrooms, are available at the Nevada County Certified
Growers Markets – Saturdays in Grass Valley and
Tuesdays in Nevada City. But make sure to stop by and
pick up their oyster mushrooms in the Patch’s Produce
Department.
Tumbling Creek might just have those hobbits beat
when it comes to the passionate dedication to fungi.
Oyster Mushroom Spring Vinaigrette
Sauté:
¼ lb. oyster mushrooms
pinch of garlic
2 shallots, chopped
Blend:
¼ cup (or less) turbinado sugar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 cup white balsamic vinegar
½ teaspoon ground ginger
sautéed mushroom mix
Add slowly, to make an emulsion:
½ cup olive oil
5
6
June / July 2014
GMO ACTION — GLOBAL
Art exhibit on GMO corn brings knowledge and power
I
n 2012, on the eve of what some referred to as the End
of the Mayan Calendar and the Beginning of a New
Dawn of Higher Consciousness, I felt a seed of creativity
germinating inside me. Like many these days, I wanted
to see some positive change and knew that I could be a
catalyst in the food sovereignty movement on a global
level. When I learned about the serious threat that genetically modified corn imports are having on biodiversity, my passion for preserving the native corn varieties
of Mexico led me to start the Viva La Milpa Project, a
traveling art and education exhibit.
The Viva La Milpa exhibit consists of woodcuts, linocuts, murals, and paintings from artists from the U.S.,
Australia, Canada, and Mexico, accompanied by 20
large panels full of information. The passionate artistic
expression about food sovereignty is alongside explanations of the differences between organic, commercial,
and GMO foods.
The exhibit educates people about the monopoly that
chemical and pharmaceutical companies are imposing
on the world’s seed and food supply. It explains the social, cultural, and environmental impact that GMO corn
imports from the U.S. have had on Mexico. It shares the
importance of saving seeds, and tells how to secure seeds
using safe storage methods. It celebrates the joy and importance of growing gardens — even rooftop gardens
in the cities. And most of all, it celebrates the corn of
Mexico and all that it represents.
Some of the art and artists can be seen at the website,
www.vivalamilpa.com/events/gallerygalleria/.
The Viva La Milpa project is essentially an empowerment campaign, based on the belief that knowledge is
By Chula Gemignani
Supported by Nevada County
Sofia Olhovich is the new steward of the Viva la Milpa art
exhibit, and hopes to bring it to cities throughout Mexico.
Generous Nevada County friends have made it possible to buy art supplies, print educational material, and
to bring the exhibit to four large cities and six pueblos
in two years. I love it that people here in Nevada County
understand that saving Mexico’s corn is a global issue.
With climate change looming over us, biodiversity is
what’s going to keep us fed! Mexico has so many varieties of corn: corn that tolerates drought, high rainfall,
mountainous conditions, coastal varieties. I even met a
farmer who grows a special variety that does okay under
trees! We have to do what we can to protect that corn.
Viva La Milpa Project Today
A visitor at the Viva La Milpa art exhibit.
power. The exhibit has been shown at educational establishments, from middle schools to universities, teaching
both students and professors. We hope to reach Mexico’s
major cities.
Stewardship
I recognized that initiating a campaign is only half the
battle. The only way the exhibit would make an impact
on the level I was striving for was through the stewardship of a Mexican resident. I found such a person in Sofia
Olhovich, an activist with the drive and background to
understand and care about the exhibit as much as I did.
The exhibit is now in Tehuantepec, where we are
working with an artist collective, Camilo Flores. Next,
we will make visits to three different peasant communities, and then onward to the Yucatan. Sofia is planning
to move the exhibit to two more cities, as well, and we
are counting on your support. It’s the season for fundraising, and I am throwing a big bash at my home and
hope to see you there.
Fourth of July INTERdepenDANCE Festival
Live bands and the latest, best DJs will set up under
the big trees for dancing on an earth dance floor, with
gorgeous views all around. Art vendors are invited to
come sell your creations, along with chocolatiers and
alchemists of fancy elixirs. Volunteers are welcome.
For more party details or to donate easily online,
visit www.vivalamilpa.com. Party details are also posted
at Viva La Milpa on Facebook.
7
GMO ACTION — LOCAL
Local groups rally for state GMO bill
YES ON SB 1381 — Right to know activists
gathered at the California State Capitol on
April 22 to support a bill to label food with
genetically modified ingredients.
Local leaders —
Stephenie Chengue, left, is the coordinator
of NC Label GMOs; Richie Marks, right,
is President of the Banner Grange. These
two Nevada County groups are actively
supporting SB 1381, a California legislation
that would mandate labeling genetically
engineered food.
Join the parade
for GMO
independence
D
o you want GMOs to be labeled? You can put your
support on parade by joining the NC Label GMOs
group and Moms Across America in the Independence
Day Parade on Friday, July 4th in Nevada City.
The group’s intention is to bring awareness to the issue as well as to SB 1381, a bill currently in the California
State Senate that would mandate GMO labeling.
Parade participants will walk with signs and pass
out flyers and coloring pages for children. Anyone who
cares about healthy food is welcome, including families
and strollers.
Join the group the morning of the parade at the top
of Broad Street in Nevada City at 10:30 a.m.; the parade
begins at 11:00 a.m. Bring balloons and anything else
you think will contribute.
To make signs and costumes (optional) for the parade, come to the Art Jams any Friday before July 4th,
from 3:00 to 6:00 p.m., at Purple Moon, 708 West Broad
Street, Nevada City.
An organizational meeting will be held at the end
of June — for details or other information, contact NC
Label GMOs coordinator Stephenie Chague at nclabelgmos@gmail.com or (530) 362-8123.
Moms Across America is “a national coalition of
Unstoppable Moms committed to empowering millions to educate themselves about GMOs and related
pesticides, get GMOs labeled, and offer GMO free and
Organic solutions.”
8
June / July 2014
Food / Health Focus
Choose positive practices for feeding children…
By Julie DeHollander, RD
P
arents of toddlers and
preschool-aged children
often describe their child as
a “picky eater.” This can often turn the dinner table into
a battleground. During the
toddler and preschool years,
a child’s rate of growth is relatively slow, as compared
to infancy and adolescence. Since appetite and nutrient needs increase prior to the growth spurts that take
place, appetite and food intake can be quite variable. A
decrease in appetite is part of normal growth and development for children in this age group. Thus, your child’s
intake may fluctuate daily. You can trust that although
your child may eat well one day and practically nothing
the next, over the course of a week their caloric needs are
likely being met.
It is the parent’s responsibility to provide healthy
foods, prepared nutritiously and served creatively; it’s
the child’s responsibility to decide what and how much
of the food to eat. Children have the innate ability to
adjust their food intake to meet their caloric needs, if
we allow them to self-regulate their intake without interference. Children who must “clean their plate,” or
“have one more bite,” or who are rewarded, bribed, or
comforted with food are being taught to override their
brain’s hunger and satiety mechanism. This practice can
lead to lifelong overeating, under-eating, or emotional
eating. That said, though children can usually self-regulate their caloric intake, they don’t have an inborn ability
to select a well-balanced diet. Children typically have a
preference for foods that are sweet and slightly salty, and
often reject spicy, sour, or bitter tastes. Children learn
healthful eating habits through example. Involving your
child in food-related activities such as gardening, attending farmer’s markets, or making crafts involving healthy
foods can help build their familiarity with nutritious
foods, and food selection and preparation.
Research into feeding children
has shown that…
Positive Practices include:
• Eating together as a family whenever possible.
• Being a role model for your child regarding eating a variety of healthy foods.
• Letting your child help with food selection and preparation.
• Serving a variety of wholesome foods.
• Eating in a secure and positive environment.
Negative Practices include:
•
•
•
•
•
Forcing your child to eat anything.
Using food to comfort, reward, or bribe.
Restricting all high sugar/high fat foods, which may actually make these foods more desirable.
Watching TV or doing homework while eating meals or snacks.
Labeling foods as “junk” or “bad,” which then tends to induce guilt when children eat these foods.
Tips for picky eaters:
“Grazing,” or small, frequent feedings, is more compatible with the appetites of toddlers and preschool-aged
children. Serve child-sized portions; a rule of thumb is
one tablespoon of each food for each year of age. For
example, a two-year-old’s serving size of a given food is
continued on the next page
10%
OFF
9
Food / Health Focus
…even your pickiest eaters
Dylan’s Super Muffins
Original recipe by Julie DeHollander, RD.
continued from the previous page
two tablespoons at one time. It is better to serve small
portions and allow your child to ask for more. Grazing
minimizes blood sugar swings and may lessen undesirable behavior.
Keep trying to introduce new foods. It can take as
many as eight or ten times for a child to accept a new
food. Children who are raised in a family that eats a
wide variety of foods are more likely to eat a variety
themselves.
Making your child a meal that is entirely different
from what everyone else is eating reinforces pickiness.
Letting your child choose part of the meal that is served,
such as the vegetable or grain, or all of the meal some of
the time, can also help them feel respected.
Serve new foods alongside familiar foods. Children
often like their foods separated on the plate rather than
mixed. Toddlers like to dip and dunk. Get creative and
sneak in extra nutrient-dense foods such as vegetables,
legumes, and ground flax and chia seeds in sauces, dips,
and favorite dishes. It is not important that each meal be
balanced, or even each day’s meals.
Many parents worry about whether their child is eating enough. It can be hard to gauge how much your child
is actually eating, since eating tends to be inconsistent
during these years. It is better to look at a child’s intake
on a weekly basis, rather than day-by-day or meal-bymeal. On average, the recommended caloric needs of a
child 1 to 2 years old is about 1,000 to 1,100 calories per
day, and 3 to 8 years old is 1,650 to 1,750 calories. The
recommended amount of protein is roughly .5 grams per
pound of body weight for children 1 to 3 years old, and
just a little less for children ages 4 to 8.
An example of what this looks like for a 25-pound 18month-old would be:
½-1 cup of vegetables per day
3 cups of milk or equivalent
½-1 cup of grains
½-1 cup of fruit
2 ounces of legumes
2 ounces of meat or equivalent
Many parents who keep a food diary are surprised to
find that despite variations, this is often the average that
is actually consumed over the course of a week. Another
way to track whether your child’s nutritional needs are
being met is to track their growth on a growth chart. Slow
growth, though, may or may not be a sign of insufficient
intake. Signs of diet insufficiency may include: brittle,
dry, or sparse hair; bloodshot or dark circles under eyes;
bleeding gums and cavities; brittle, spotted, thin, or concaved nails; smooth, fissured or pale tongue; dry, pale
skin, or skin that bruises easily or heals slowly. Talk with
your doctor or nutritionist if you are concerned about
your child’s nutrition or growth.
Julie DeHollander, RD, is a Registered Dietitian practicing at Sierra Wellness Nutrition in Grass Valley; www.
sierrawellnessnutrition.com.
T
hese super wholesome muffins are gluten-free and
dairy-free, have no added sugar, and are loaded
with antioxidants, healthy fats, and fiber — not to mention a couple different fruits and vegetables!
Makes 18 large muffins or 72 mini muffins.
3 ripe bananas
¼ cup coconut oil
1 teaspoon vanilla
1 cup chopped zucchini
1 cup chopped carrots
3 eggs
stevia liquid, a couple droppersful (optional)
1 cup gluten free oat bran
1 cup ground flax seeds
¼ cup coconut flour
½ cup cashew flour
1 cup walnuts, chopped
½ cup coconut flakes, chopped
1 teaspoon baking soda
1 dash salt
½ cup chia seeds
½ cup unsweetened applesauce
Preheat oven to 350° F. Melt the coconut oil and pour
it into a large bowl. Add bananas and mash. Chop zucchini
and carrots in a food processor or grate them and add them
to the bowl. Add eggs, stevia (optional), beaten egg, and vanilla. In separate bowl, combine all the dry ingredients and
mix well. Add the dry ingredients to the wet mix slowly,
while mixing well. Add applesauce and mix again, adding
a little more applesauce if it seems too dry. Grease muffin
tins with coconut oil or spray.
Bake for about 25 to 35 minutes. Let cool before serving. These muffins store well in the fridge or freezer.
10
June / July 2014
Healthy food in the schools
School program helps children enjoy carrots and more
By Erika Kosina
S
ierra Harvest’s Elizabeth Lane
is a FoodCorps Service Member
who teaches kids about healthy food
and where it comes from. As part
of her charter, she teamed up with
Suzanne Grass, the Food Service
Director at Grass Valley School District Child Nutrition
Services (GVSDCNS), to host a carrot tasting at Bell
Hill Academy in Grass Valley. GVSDCNS provides
daily lunches and breakfasts that meet federal nutrition guidelines to a majority of the schools in Nevada
County.
When the students were served both carrot chips
and roasted carrots, they were evenly split as to which
they preferred. When asked if they would eat these
carrots as part of their school lunch, the answer was a
resounding, “Yes!” One student chimed in, “These are
delicious!” Yet another thanked Suzanne and Elizabeth
for bringing chocolate cake. When a confused Ms. Lane
pointed out that chocolate cake had not been served, the
student clarified her remark, saying, “These carrots taste
as good as chocolate cake!”
Elizabeth was pleased with the response, saying,
“While just one student may have liked the carrots as
much as chocolate cake, it is definitely encouraging that
so many said they would eat the carrots as part of their
lunch.” In addition to hosting the tasting with Suzanne
and building a garden at Yuba River Charter School,
Elizabeth has also been teaching sixth-grade science
classes at Seven Hills Middle School in Nevada City.
Suzanne is looking into doing more cooking from
carrots. In this lesson, students
scratch for the school meal prolearned everything from the ideal
gram, as well as serving meals
soil temperature in which a carfrom hot bars and salad bars, instead of pre-plating all the food.
rot seed will germinate, to the
Although state and federal regulabest ways to prepare carrots to
tions, facility and financial restricmaximize their nutritional value.
tions make such a change difficult,
Fully 32 million American
she is exploring how meals could
children participate in the
be served on trays, beginning at
National School Lunch program,
sites where this is feasible.
many of whom receive half of
“We can't just walk in and
their daily calories from school
change everything all at once.
meals.
But we can start by taking small
“A child's relationship to food
steps in the right direction,” she
affects how they feel, how they
said. Removing highly sugared
learn, and increasingly, how long
Gatorade from school campuses,
they are going to live,” said Curt
purchasing local organic tomaEllis, one of the co-founders of
Caring about school food — left
toes from Greg’s Organics, and to right: Elizabeth Lane, FoodCorps Service
FoodCorps.
doing persimmon tastings at Member at Sierra Harvest; Deborah Plate,
Many of us realize that what
Union Hill are just a few of the Principal, Bell Hill Academy, and Suzanne
kids encounter at school affects
things Suzanne has done to make Grass, Food Service Director, Grass Valley
the rest of their life. Rarely, howChild
Nutrition
Services.
school meals more healthy.
ever, do we recognize that the
Suzanne and Elizabeth's carrot tasting coincided foods they encounter at school — and the time they
with the Harvest of the Month program, which is part of are given to eat it — give some of their greatest lessons
Sierra Harvest's Farm-to-School Program in 16 schools about food, nutrition, and wellness. The carrot tasting
throughout Western Nevada County. Research indicates at Bell Hill is just one small step towards providing stuthat people need to taste an item 12 times before they de- dents with an opportunity to develop a taste for foods
velop a liking for it. The students at Bell Hill Academy that are healthy.
had the opportunity to taste carrots three different times,
Erika Kosina is the Communications and Events
twice with Suzanne and Elizabeth, and once with their Coordinator for Sierra Harvest, a local group that conteacher a few days later, combined with a lesson about nects Nevada County families with fresh, local food.
CO-OP COOKING CLASSES, JUNE AND JULY 2014
Excite your summer cooking
with an awesome Co-op class!
Mission: To empower and inspire people
to make healthier food choices,
as they experience a sense of
connection and fellowship with others
while learning about, cooking,
and enjoying delicious, nutritious food.
Summer
Special
Bring a friend to any class in
June or July for only $50 for 2!
new – look for
the “PLUS”
Some Co-op classes now come
with a PLUS – free cooking tools
provided as gifts by our local
business partners. See the class
descriptions for details.
BriarPatch Co-op Community Cooking School
Open House
Saturday ~ June 7 ~ 1:00 - 3:00 pm
Meet some of our fantastic cooking teachers and taste
samples of dishes to be prepared in summer’s classes.
Free class if you sign up for 5 classes at the event!
$
5 donation benefits cooking classes for children
RSVP to hilaryd@briarpatch.coop (but come whether or not you RSVP)
Classes are held at the
BriarPatch Co-op
Community Cooking School
648 Zion St., Nevada City
Class fee: $30 Co-op owners
$
35 general admission
Summer Special: Bring a friend to any
class in June and July and pay only $50 for 2.
How to register:
Online
Pay through PayPal at BriarPatch’s website:
briarpatch.coop/community/cooking-classes/
at the STORE
Pay with cash or check at the
Customer Service Window.
To pre-register and ask about availability,
contact Hilary at 272-5333x134
or classes@briarpatch.coop
Class size: The cooking school kitchen
can accommodate just 10 to 12 people,
depending on the space needs of the
particular class. Therefore, we require
registration and prepayment for all classes.
Gift Certificates
for cooking classes may be purchased
at the Customer Service window.
11
12
June / July 2014
Herbal Medicines Made Delicious
with Heather Luna Keasby
Thursday, June 12, 6-8pm
Quiche Cookery with Doug Schma
Tuesday, June 10, 6-8pm
Quiche can easily be a meal in itself; the richness of the
custard, the buttery crust, and the savory fillings make
this dish a distinctive one. The recipes we’ll use encompass some of the different styles of making quiche. Deep
Dish Quiche with Greek Flavors and Classic Quiche Lorraine with Gruyere Cheese and Bacon.
PLUs: Participants receive a 9" quiche pan
courtesy of The Wooden Spoon
Nutrient-Dense Snacks, Dips, Finger Foods
with Jen Myzel
Wednesday, June 11, 6-8pm
Even on those busy days it’s important to get good fats
and nutrients into our bellies. In this class, we will learn
how to make nourishing foods that are simple to cook,
can be eaten as snacks, and are easily packed up “to go”.
We will make a chicken liver pesto, nut-flour bread,
hummus with liver, and turkey avocado rolls. Glutenfree, mostly dairy-free.
new teacher! Jen is the
creator of Kraut ’n Kale, a nutrientdense home-cooking business. She
loves healing foods, wild foods,
and working with youth.
Learn to make your bitter herbs yummy by transforming
them into Liver Healing Nut Butter Balls, Kidney Herbs
Candy (sweetened with honey), Stress Killer Chocolate
Syrup, Herbal Butters and Honeys. Gluten-free, vegetarian.
new teacher! Heather has been teaching classes in
herbal medicine for 10 years. An herbalist and nutritionist
for 15 years, she founded Nevada City Herb & Tea Co.
Summer Paella Party with Kim Jones
Friday, June 13, 6-8pm
Paella is a great dish for feeding a crowd! Paella Mixto has
something for everyone, with Mediterranean citrus and olive salad on the side and seasoned soft bread sticks, which
are super fun to make together. Dairy-free.
PLus: Participants will be entered in a
drawing for a party-size paella pan
International Vegan Voyage:
Transition to Vegan Options
with Lucinda DeFranco
Monday, June 16, 6-8pm
Broaden your diet to include new menu options inspired
by traditional recipes around the world, and learn tips to
amend your favorite recipes to accommodate a vegan diet.
We will prepare Indian Dhal with raitas, Asian Stir Fry with
local seasonal vegetables, Italian Polenta-Veggie Squares,
and American Chia Seed Pudding. Gluten free, vegan.
Summer Thai with Kim Jones
Wednesday, June 18, 6-8pm
Fresh and refreshing, Thai is always delicious! Add these
great recipes to your collection: Spicy Thai Shrimp Salad,
Thai Sesame Noodles with Broccoli, Mixed Vegetables
with Coconut Milk, and Thai Iced Coffee.
PLus: Participant drawing for a MANDOLINE
SLICER courtesy of The Wooden Spoon
Homemade Sunscreen
and Lotions
with Rachel Berry
It’s easy to use local and organic ingredients to make nourishing skin cream
at home. It’s fun, economical, and you
can make high quality products. We’ll discuss ingredient
choices, how to include therapeutic herbs, sunscreen options, and more. Everyone will leave with samples to take
home. We’ll make basic body cream using 100% regional
ingredients, herbal face cream with plant- and mineralbased sunscreen, and herbal-infused oil that can be used
for skin care or for flavoring food. Gluten-free, vegan.
Perfect Sponge Cakes:
Strawberry, Lemon and Coconut
with Doug Schma
Tuesday, June 24, 6-8pm
Learn this versatile cake, one of the basic building blocks of
pastry cookery. We will make a two layer Lemon and Coconut Cake with Lemon Curd, Tiramisu and Strawberry
Sponge Cake. Also learn to use a pastry bag and some basic
piping tips for gorgeous cake decoration. Vegetarian.
Quench! with Anna Werderitsch
classes especially for kids
Raw Pies for Pops
Fun and Tasty Cooking with Kids
Saturday, June 14, 3-5pm
Saturday, July 19, 3-5pm
Learn to properly cook a chicken
breast, eat the rainbow from a beautiful veggie plate, and make a dessert
the whole family will love. Chicken
Lettuce Wraps, Mixed Veggie Platter
with Fresh Herb Dip, and Summer
Berry Crisp.
with Jen Myzel and Doug Berk
Raw foods desserts are delicious and nutritious! Let’s make some pies to gift to your
pops on Father’s Day. We will make individual strawberry mint and chocolate cherry
pies, and homemade almond milk. Don’t
worry, we’ll also eat some pie in class! Kids
under 7, please bring an adult. Adults are
welcome too! Gluten-free, vegan.
with Kim Jones
Wed., June 25
6-8pm
Summer is the season of the heart and
the fire element.
Learn how to make
fantastically fizzy
probiotic sodas to
keep the flames of
the heart enlivened. We will taste probiotic sodas and gellos made with native plants, seasonal fruits, and medicinal
herbs. You will go home with a ginger “bug” and recipes to
get you started and keep you quenched all summer long.
Gluten-free, dairy-free and mostly vegan.
new teacher! Anna is an acupuncturist, folk
herbalist, kitchenwitch, medicine maker, wild plant
forager, recipe writer, and teacher. She practices at HAALo
in Nevada City.
13
Fermentation Station with Kayla Wexelberg
Tuesday, July 8, 6-8pm
Come learn all about fermentation, its health benefits, and
how we can integrate fermented foods and beverages into
our daily meals in this fun, hands-on workshop. We’ll
prepare sauerkraut, milk kefir, kombucha, and sourdough
bread with soup and salad. Kayla Wexelberg is a chef of ten
years and a culinary anthropologist. She enjoys sharing her
food discoveries! Gluten-free, vegetarian.
PLus: Participant DRAWINGS FOR A pickle pot
AND A kimchi cookbook
The Grill
Healthy Gluten-Free Meals and Treats
Our gorgeous grill is ready to go!
Perfect Grilled Fish with Kim Jones
Does your fish fall apart when you try to grill it? Would
you like to grill a whole fish but aren’t sure how to do it?
Are your prawns overcooked and dry? If so, this is the
class where you will learn how to succeed with fish every time! You’ll do so making Prawns with Marinated
Artichokes and Lemon, Salmon Filet with Asian Peanut
Sauce, and by learning techniques for grilling whole fish.
Gluten-free, dairy-free.
PLus: Participants receive a set of skewers
AND A CHANCE TO WIN A fish cookbook
Grilling for the Fourth
with Doug Schma
This is the season for grilling! In
this class we’ll cook some favorite foods on a propane grill, discuss the mechanics and
paraphernalia for cooking outdoors, resolve some common problems, and sample some delicious food! Beef
Tri-Tip with Southwest Marinade; Chicken Kebabs with
Citrus Cilantro Glaze; and Arugula Salad with Grilled
Potatoes and Vegetables with Dijon Vinaigrette. Gluten
free, dairy free.
with Kayla Wexelberg
Wednesday, July 9, 6-8pm
Come learn all about alternative grains, flours, and
dishes that can help create a smooth, fun, and exciting
transition to a more gluten-free diet and food system.
We’ll prepare salads: Quinoa with Roasted Pumpkin,
Kale and Caramelized Shallots; Sprouted Farro Salad with
Tomatoes, Cucumbers, Olives and Feta. We’ll also prepare
Veggie, Buckwheat and Garbanzo Piklets with a zesty
chutney; and Gluten-free Cake with Seasonal Fruit Sauce
and Sweet Cashew Cream. Gluten-free, vegetarian.
The World of Raw Cuisine with Kayla Wexelberg
Thursday, July 10, 6-8pm
Come learn how to make delicious raw sauces and desserts
and a couple of main dishes — all raw! We will discuss the
power of raw food, dehydrating, and ways we can begin
to integrate these into our everyday diet. We’ll prepare
four different sauces, explore dehydrating flax crackers,
kale chips, and rye breadsticks, and make nori rolls and
sprouted grain bowls. Dessert is “Bliss Balls” and raw
chocolate mousse. Vegan, mostly gluten-free.
PLus: Participant DRAWING FOR A
Spiral Fix spiral slicer
A
Grilling for the Fourth of July? Try these perfect salads for
something extra special to round out your menu: Asian
Asparagus Salad, Italian Bread Salad, Mixed Baby Greens
with Mushroom Pate and Croutons, and Fresh Herb Vinaigrette. Vegetarian.
New Orleans Style Cooking with Doug Schma
The creole cooking of New Orleans is quite unique,
with its influences coming from Spain, France, Africa,
Italy, Ireland, the local Native Americans, and the Cajuns. The food is sophisticated and largely comprised of
seafood. Many of the dishes are slow cooked and spicy,
and nearly all of them are made using French methods.
Our menu will reflect the variety of New Orleans ingredients: Shrimp and Crawfish Cakes with Remoulade
Sauce; Butter Lettuce with Creamy Roasted Garlic Vinaigrette and Goat Cheese Croutons; an entree of Baked
White Fish in Parchment, and the Classic New Orleans
dessert, Bananas Foster.
PLUs: Participants receive a roux whisk
continued on page 14
Why choose fermented foods?
PLus: Participants receive a set of
cheese grilling planks
Summer Salads with Kim Jones
Wednesday, July 2, 7-8pm
Kayla Wexelberg, culinary anthropologis, is back in town
this summer and will teach 3 fabulous cooking classes.
Quench!
Wednesday, June 25
Fermentation Station
Monday, July 7
healthy body contains 10 times as many microbes as human cells. The
Human Microbiome Project has linked bacterial imbalance to such
problems as pre-term births, type-2 diabetes, and inflammatory bowel
diseases. Our quality of life is in part determined by the delicate balance of
our bacteria. Any good farmer knows that you need thriving soil bacteria to
create a healthy plant. Likewise, to make a healthy plant of our bodies, we
need a daily intake of fermented foods such as sauerkraut, kefir, and yogurt
to maintain a microbial balance. Recently probiotics, another source of
beneficial bacteria, have been attracting the attention of the FDA attention
due to their increasingly widely recognized positive impact on human health.
— from Darlene Weiss, Living Waters Colon Hydrotherapy
14
June / July 2014
CO-OP COOKING CLASSES JUNE AND JULY 2014
Herbal Pestos
The Versatile Top Sirloin
with Heather Luna Keasby
Weed eating at its finest! Learn to make delicious and
nutritious medicinal superfood pestos, including: Catnip
Pesto, Dandelion and Garden Green Pesto, and Wild Food
Pestos. All will be served with gluten-free pasta and locally
grown vegetables. Gluten-free, vegetarian.
Ayurvedic Cooking:
Summer & Pitta Dosha
with Trudy Collings
Discover the ancient healing secrets of Ayurvedic cooking. Balance the pitta dosha this summer with Detoxifying Kitchari, Cooling Slaw, and Fresh Zucchini paired
with a Digestive Tea with pittaappropriate herbs, and learn to
make Homemade Ghee. Glutenfree, vegetarian.
new teacher! Trudy is an
Ayurvedic Health Practitioner,
yoga teacher, and passionate
cook. She lives in Grass Valley
and is the co-owner of Paavani
Ayurveda.
Great Grilled Pizza with Kim Jones
Fri., July 25, 6-8pm
You already know that you
love pizza, but wait until
you try it grilled! This is a
great summer party dish.
Grilled veggies and white
sangria finish off a great
menu. Vegetarian.
PLUs: Participant
DRAWING FOR A
pizza stone grill
with Doug Schma
Tuesday, August 5, 6-8pm
Learn to put up the bounty of the season. We’ll put berry
preserves and fruit jellies into mason jars, and you’ll learn
how to dry fruits, vegetables and herbs to use throughout
the winter months. Gluten-free, vegan.
Patés with Doug Schma
Monday, July 28, 6-8pm
Making Homemade Sausages
Paté is an elegant dish to offer in any of its forms. As an appetizer it can be sliced or spread to accompany a variety of
sauces. It can be the centerpiece to an elegant salad or an entrée unto itself. You’ll learn a rustic version of French classic
Chicken and Pistachio Country Paté, a smooth pate served
in pastry, and a shrimp paté inspired by a French café.
Learn the basics for brewing fantastic coffee at home using
Hario V60 cones for pour-over, a Chemex Pot, Aeropress,
and a French Press. Amanda from Fable Coffee will talk
about sourcing freshly roasted coffee, single-origin bean
processing methods, and why these are important to making the best cup of coffee at home. Includes pastries. Vegan, gluten-free upon request — please RSVP to 272-5333
ext. 134 to request a gluten-free pastry.)
Preserving the Harvest
PLUs: ParticipantS RECEIVE A
5-piece canning kit
with Teresita’s Haute Tamales
Home Brewing with Fable Coffee
Sunday, July 20, 10:30am – 12:30pm
The guys from our BriarPatch meat department will show
you how to trim, break down, season, marinate, and cook
this choice cut in a variety of ways: Seasoned Picahña
Roast,
Marinated
Kebabs over greens,
Grilled Sirloin Medallions with Chimichurri Sauce, and Tallow Fries. Gluten-free,
dairy-free.
set courtesy of The Wooden Spoon
Summer Tapas Party
The roaster at Fable Coffee in Nevada City.
with James and Thomas
Enjoy an evening exploring Spanish Tapas, small bites or
snacks traditionally eaten before the late evening meal. We
will make the classic Tortilla España (potato torte), Roasted
Spiced Almonds, Spinach with Chick Peas, and Roasted
Garlic Tomatoes. Flamenco music and Sangria will make
the evening complete!
Theresa Juarez Lyon is a Nevada County resident of 20
years, and the owner of Teresita’s Haute Tamales. She is
also a Cancionera (singer) of
traditional Mexican music.
Gluten free, vegetarian, and
dairy free.
with James and Thomas
Thursday, August 7, 6-8pm
The guys from our BriarPatch Meat Department will show
you how to season and cook a variety of pork and chicken
sausages: Beer Brat, Mild Italian, and Rosemary Garlic
Chicken Sausages. Yum! Gluten-free, dairy-free.
Open House
Saturday ~ August 2 ~ 1:00 - 3:00 pm
Meet some of our fantastic cooking teachers and taste
samples of dishes to be prepared in upcoming classes.
sign up for 5 classes, GET 1 FREE!
$
5 donation benefits cooking classes for children
15
STORE REPORT
Parking improvements on the way
by Chris Maher, General Manager
I
am truly grateful that so many reminding us all that BriarPatch is a “cooperation zone,”
of you took the time to re- thus encouraging us to breathe, take our time, and be paspond to our efforts to engage in tient and safe on our shopping visits.
You will also continue to see changes in our Produce
a serious conversation regarding
BriarPatch’s Next Steps. Hundreds Department. We have gotten great feedback on the changof you answered our survey, sent es in how the displays are configured. The Department
emails, stopped by our table at the is not only more shoppable and spacious now, but the
front of the store, and attended our owner forums. This new set-up also allows us to put more produce out front.
process has really been driven by the community. You’ll Looking forward, you will see the addition of a refrigerCONGRATULATIONS RANDI — Randi Pratini’s
find an in-depth report on the feedback on pages 17 ated case and some larger tables for the dry produce.
We hope you will continue to share your feedback flower and plant start business, Fresh Starts Farm,
through 19. Our staff and management are very excited
to continue this important work of growing our store with the staff, management, and Board. It really does received organic certification in April with support from
BriarPatch. The Co-op loaned Randi the money for fees,
and serving our community. We will continue to seek make a difference!
which she’ll repay (no interest) over the summer.
your thoughts and look forward to our continued conversation.
Not surprisingly, a common theme
that has emerged is that our parking lot is
the number one symptom of our growing
pains. In response, we plan to make some
BriarPatch Co-op exists so that owners, customers, and other members of our community have:
additional efforts to smooth the parking ex1. A successful and vibrant cooperatively-owned business that acts as a leader among local businesses and
perience over the summer.
food co-ops nationally, and contributes to environmental stewardship through its business practices.
A few years ago we installed directional
2. Access to high quality, healthy products, especially local and organic food.
signs to guide the traffic. We will next be installing a barrier to prevent cars from going
3. A community center where people experience a sense of connectedness, ownership, and fellowship.
to the left as you enter from Sierra College
4. A stronger local food system.
Drive. The counter-clockwise flow in the
5. A major local employer that provides a healthy, fair, and considerate workplace for employees.
main lot is the safest way to navigate that
BriarPatch Co-op’s Ends Policies
space, as it gives the highest level of visibility as you move through the lot. In addition,
we will be installing some additional signs
6. Access to education about food and consumer issues that encourages customers to make
healthier food choices.
16
June / July 2014
CO-OP BOARD REPORT
Co-op owners support our store in many ways
from Alan Weisberg, Board President
I
n April, the BriarPatch Board and
staff made a major effort to bring
you up to date on our quest to determine how we might expand our
store, so we can better serve everyone in the next decade or two. From
all I have heard and seen, everyone
appreciated our efforts, which included more than 50
hours of manning a table at the store to answer your
questions, three evening Question and Answer sessions
about growth, a forum of Board candidates that focused
on development issues, a comprehensive review of our
progress in the last issue of The Vine, and a survey in
which nearly 500 shoppers offered their opinions, both
in the store and online.
During the next several months we will continue to
work diligently to explore the three potential options
that are on the table. Making use of excellent legal and
financial consultants, our Development Team is deeply
exploring what appear to be our best options. We are focusing in particular on cost projections, and the degree
to which various options are consistent with our values,
as expressed in our Ends Policies.
The “new” Board
As the Board chair, I was of course hoping that our
May election would attract caring and able new Board
candidates. I was pleased that we had a contested election for the first time in some years. From my prior
knowledge of many of the candidates, and from what I
learned at an open forum from some candidates I didn’t
know well, I rested easy. I felt quite confident that regardless of who won the four open seats, we would carry
on with the spirit of cooperation and service that has
long characterized our Board. While some candidates,
BriarPatch
Board of
Directors
Trusting the Process
2014 Board Director Election Results:
Top 4 vote-getters:
Louise Jones, Debbie Plass,
Mark Warner, Kwong Chew (2-year term)
of course, did not win a place on the Board, it was a great
reflection of the Co-op’s strength that such a fine group
of owners stepped forward to run for office.
By the time you read this, our “new Board,” including its newly elected Directors Mark Warner and Kwong
Chew, will have attended a half-day session to get up to
speed on our development work, in a workshop led by
Cooperative Development Services. CDS is a small and
very effective team of consultants who work with scores
of food co-ops around the country, including many that
are facing growth issues similar to our own. We hold
such workshops at least once a year, and this one was especially important, given the magnitude of the decision
we will be making in the next few months. It was also
a golden opportunity for our newly elected members to
become integrated into the team.
The annual voting for Board openings is but one of
many ways that Co-op owners support BriarPatch as an
organization guided by democratic principles. Owners
also get to “vote” at the cash registers, at our annual
Owner Meeting at the Miners Foundry, in the wide spectrum of meetings held in the Community Room, and by
volunteering. And they choose to hang out here, inside
and out front, clearly demonstrating that BriarPatch
is succeeding in its aim to serve as a true hub of the
community.
President: Alan Weisberg
Vice President: Rick Sheller
Treasurer: Mark Fenton
Secretary: Louise Jones
Richard Drace, Alana Lucia, Debbie Plass, Lew Sitzer
To contact the Board, send an email message to info@briarpatch.coop with
“Board” in the subject; staff will forward it to the Board Secretary or another
Director as indicated. Or, leave letters at the customer service window.
Several key factors will ultimately determine the
Board’s decision regarding our growth. These include
timing, financing, owner concerns, and the availability
of sites with the potential for a second store or relocation. We are being pushed now by the impending expiration of our current ten-year lease, three years from now.
Three years is not at all a long time, given what it takes
to approve, design, and implement any new option we
might choose.
I must say that the Board’s responsibility to make the
right decision can at times seem a bit daunting. There
are so many unknowns, and so many different strongly
held views among our owners.
Despite all this uncertainty, I have great faith in our
open and democratic decision-making process, and
trust that as a result of this, we will do the right thing.
I am further encouraged by the help we have solicited
from the best minds in the community and in the national co-op movement, an effort that is being coordinated by our General Manager and his team.
The new Board, complete with some fresh voices
and perspectives, will likely vote on BriarPatch’s new direction by this fall. I know that you share my confidence
in the Board, and trust that the result will express our
living practice of the virtues of openness, healthy food,
and the spirit of community.
Finally, I wish to express my thanks to our friends
who recently left the Board, namely:
Peter Lockyer, who served as a very hard-working
and knowledgeable Treasurer, and Rick Sheller, who
was a very able Vice President. Rick works for the
National Cooperative Grocers’ Association and will
most certainly stay involved with BriarPatch.
Board Meetings
Tuesday, June 24, 6:00-7:30 p.m.
Tuesday, July 29, 6:00-7:30 p.m.
Held in the BriarPatch Community Room.
BriarPatch owners are welcome to attend.
17
OUR NEXT STEPS
Community joins the conversation about
BriarPatch’s Next Steps through survey and more
strategies that the development team has been looking at,
and laid out the work done to date. Most importantly, we
asked for input from Co-op owners and shoppers – we
wanted to hear what YOU think about both the report,
and how we should grow into the future.
The response was huge! During the month of April,
more than 450 people responded to the survey; the
S
ince early 2013, BriarPatch General Manager Chris
Maher has led a development team of staff, Board
members and industry experts to examine the most effective ways to respond to the ever-increasing demand
for the foods and services BriarPatch provides. In March we mailed a Next Steps Report, as part of
The Vine, to all our owners. The report describes the
Board Director Alana Lucia and a volunteer tabler.
… after discussion and reading
the report, people realized that
any steps into the future involved
very complex issues.
Board, staff and Owner Engagement Committee listened
to shoppers’ views in the store for more than 50 hours; 40
people came to our three evening “question and answer”
sessions, and many of you emailed us with your views.
Board Director Richard Drace talking with a shopper.
And your views were many and varied!
On the following pages, you will find a synopsis of
the survey results; a complete analysis will be uploaded to our website soon. What’s clear in any case is that
there are a multitude of opinions about what our next
steps should be. While many people started off being
concerned about a single issue — such as parking, lines
at the Deli, and the Dorsey Drive development — after
both discussion and reading the report, most everyone
realized that any steps we may take in the future involve
highly complex issues. We thank the many of you who
voiced your views, and we thank you for your receptivity to change – which is a challenge to all of us. Please
know that we are reading your many comments with
great care, and are taking them to heart as we take our
next steps in this process.
continued on page18
Board Director Mark Fenton at the table.
18
June / July 2014
Our next Steps: Survey results
Next Steps survey results show
Are you a BriarPatch Co-op owner?
Yes – 397 (87.6%)
Please prioritize the following improvements
that an expanded BriarPatch could offer.
No – 56 (12.4%)
Our store is bursting at the seams.
Have you read our Next Steps
report about our expansion
strategies?
More
parking
Shorter
checkout lines
Less crowded
aisles
Yes – 82.29% (367) No – 17.71% (79)
What departments do you
consider to be the most
important to expand?
Better customer
service
Top departments ranked as “Very
Important” and “Important”:
Produce – 77.7%
Bulk Goods – 68.6%
Deli – 64.25%
Meat & Seafood – 60.81%
Board Director Louise Jones encouraged a shopper to
take the Next Steps Survey.
Comments:
(a selection from 183 responses)
Broader
product
selection
More local food
and products
Bigger
community
room
Larger seating
areas
Quicker deli
service
More spacious
produce
department
n Basic food: No “Whole Foods” type of
The Development Team. Left to right: Finance Manager
Andrea Echegaray, Board President Alan Weisberg, Janet
Cohen, Jeff Gold, Board Director Richard Drace, General
Manager Chris Maher.
“organic junk food” or “organic processed
food.” Get back to basics.
n More gluten and dairy free items in deli and ready
to go meals. Overall expansion in all departments.
n I usually find plenty of products that I want at
BriarPatch - it’s the logistics of getting to them that
is difficult sometimes.
n Bakery, deli, produce, bulk (more sugar free
granola options). Health and beauty products and
supplements.
n More local meat options and variety. It’s ok to
charge a lot for the best, highest quality meats,
we’ll buy it.
Comments:
Parking, parking, parking otherwise I am pretty
happy.
n Lower prices.
n Seems like the most needed expansions are not
to retail floor space but to warehouse, refrigeration
and office and deli prep space… My shopping experience is great. I don’t need you to expand.
n More bathrooms.
n Less congestion in the bulk foods area.
n
continued on next page
19
Our next Steps: Survey results
various views on development
continued from previous page
If a corporate competitor like Whole Foods
came to Grass Valley, would you shop there?
Never – 27% Maybe a little – 57%
I’d shop there 50% and BriarPatch 50% – 11%
A lot – 5%
All the time – 1%
Based on the information in The Vine, which
of the following responses most closely
characterizes your thoughts so far?
n 75% – I’ve read the entire Vine Special Section
and will keep up with new information and developments through The Vine and the BriarPatch
website.
n 12% – I’ve read the entire Vine Special Section
and would like to talk to Co-op leadership, either in
the store or at a question and answer session, to ask
questions and share comments.
n 13% – I haven’t and probably won’t read all the
information, but trust BriarPatch’s Board to make
the best decision.
Is there anything else you’d like to tell us
about BriarPatch’s Next Steps?
n I love the present store and location and resist
change, but after reading and talking with others
about options, I can support a move to the Dorsey
exchange location - no “big box” there!
n I feel very strongly that we not move - too much
consumerism/use of resources - I would like to have
a second store.
n Good Luck - save time as by building the BIG
store now.
n What happens when pot becomes legal and no one
has any money? Will an expanded store be necessary
then?
n What are environmental consequences of move?
n I trust that you have the community’s best interest
in mind.
n The Co-op can’t be all things to all people. Its mix of
local, organic products makes it unique. Therefore the
notion of competing against chain stores seems somewhat hollow. On many levels they can’t compete with
us!
n Time to expand, so support the Board in any decision they make. Thank you for the opportunity to have
a voice in this process.
n Although I understand the pros and cons of all of the
options, I really love the idea of opening a second store
in Nevada City. The biggest thing I miss about living in
Seattle is the walkability. Having a NC store would create a walkable / bikable option for a large number of
families compared with basing a new store in a shopping center where people have to drive.
n I think plan A would serve us best. I’m concerned
that BP can’t find any extra suitable retail space in the
area to start an additional store... Can’t we wait and
see?
n I would like you to know I respect your decisions and
know that you are for the store and the community. I
support whatever decision comes about. And I would
like to mention the Front End has amazing customer
service. Thank you.
n I’ve always paid more for produce, supplements and
products at BriarPatch than I would if I shop Sprouts or
Sunrise stores. Don’t become like Whole Foods (Whole
Paycheck) as my wife prefers to call them.
The third Q&A Session on April 14. Clockwise from
bottom left: Hilary Dart, Board Director Richard Drace,
General Manager Chris Maher, facilitator Janet Cohen,
Kwong Chew, and Richard Lailer.
Board Director Alana Lucia listened to a shopper’s views
on BriarPatch’s development options.
20
June / July 2014
Community cONNECTIONS
SAVE THE DATE for:
Joie de Vivre
Owner Meeting & Dinner Party
Serving
a French
Country Buffet
S
Thurs. Oct.
2, 2014, 5pm
Miners Foundry, Nevada City
The Manzanita recipe contest is on!
ubmit your favorite recipe using Manzanita.
The winner receives a $250 donation to the local non-profit of your choice and a $50 gift card to
BriarPatch. Berries are available in neighborhood
backyards and Manzanita sugar and flour are now
available at BriarPatch. For details, contact alicia@
livingwild.org.
Manzanita, an abundant evergreen shrub that
grows throughout the Sierra Nevada foothills and
California, is often overlooked. However, its berries have a long history of use as a food, both as a
cider and a sweet sugar or flour. Manzanita berries are a local superfood that can be eaten raw,
used as a condiment, added to smoothies
or used for baking. Manzanita only grows
well under drought-tolerant conditions,
another convincing reason to look no further than our backyards for a gluten-free
superfood that doesn't overuse precious
water to grow.
Once you’ve tried our grass
fed beef, you’ll never want
anything else.
We offer product as whole beef,
half, or quarter to fit your needs.
Prices are based on the current market.
Contact us: Tom Richards (530) 692-1470 or thr4@richardsgrassfedbeef.com
21
CO-OP OWNER BENEFITS
Know and enjoy your BriarPatch owner benefits!
$
Co-op Owner Discounts at Local Businesses
ticketing fee for tickets bought at BriarPatch
to community events at Miners Foundry, The
Center for the Arts, and Music in the Mountains.
(The fee for non-owners is $2.50 per ticket.)
Discount details and links to the websites at www.briarpatch.coop/join-the-co-op/owner-discounts.
To receive the discount, present your owner card prior to the transaction.
For more information, call 272-5333, ext. 127 or stephanie@briarpatch.coop.
50 Cash Back: With check purchases.
Free Event Ticketing: Owners pay no event
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 six 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.
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.
Newsletter Ad Discounts: Run a free
online classified ad and/or receive a one-time
$20 discount on a display ad in this newsletter.
Home, Garden, AUTO
California Hardwood, recycled salvaged
wood, 888-8191, californiahardwood.com
Country Wood Furniture
Downtown Grass Valley, 273-5375
Geronimo Pole Co., hand-peeled poles
362-4124, www.geronimopole.com
Mark Toelkes Custom Furnishings
575-0962, marktoelkes@yahoo.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
SERVICES, MISC.
2014 Election
Schedule
Carbright Auto Detailing & Steam Cleaning
Food Safety Alerts: Notices of important
Dreamspinner Photography, 265-4753
food safety issues affecting BriarPatch shoppers
www.dreamspinner-photography.com
are sent promptly via email. (To get on the list orAprilHome
Plus, 878-1014
15 –Tutoring
30Campaigning
JD Online WordPress Websites
update your email address, let us know at info@
April470-0112,
Candidate Forum
16 jdonlinemarketingservices.com
briarpatch.coop.)
Loma Rica Ranch Self Storage
1 – 15Voting
Volunteer Program Discount: Earn a May530-273-0889,
lomaricastorage.com
10% discount by volunteering with product
New Directors
May 27 sampling, outreach, and/or the Community
seated at Board meeting
Capacity Building Program. Get started with a
volunteer application, available at the Customer
Service window.
See pages 11-14
HOME SERVICES
Alucina Design Studio, 530-205-3550
www.alucinadesignstudio.com
Bardsley Safe and Lock, 530-575-2100
www.bardsleysafeandlock.com
Brian’s Electrical Service & Solar
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
Liz Fugman Construction, GC#908963
Plumbing, home repairs, 265-5151
Mountain Solar
www.mountainsolar.net
763-7634 /Jack, 272-6241/Brian
Will’s Plumbing & Solar
530-272-6421, 615-7313, 265-7313
FITNESS
Gold Country Kuk Sool Won
478-1412, goldcountrykuksoolwon.com
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
southyubaclub.com
HEALTH & HEALING
NEW! Inner Path Yoga & Meditation Gear
530-478-7753, www.innerpath.com
Antouri Chiropractic
Grass Valley, 530-273-6192, antouri.com
Brian J. Breiling, Psy D, MFT, LPC
530-478-9592, bbreiling@aol.com
Debra Buddie, L.Ac., Acupuncture
913-6347
California College of Ayurveda
530-478-9100, www.ayurvedacollege.com
Grass Valley Community Acupuncture
530-615-1888
grassvalleycommunityacupuncture.com
Jacobson Chiropractic
Nevada City, 530-265-2220
Living Waters Colon Hydrotherapy
274-9738, livingwaterscolonics@gmail.com
Dr. Jennifer Nelson, Chiropractic, Ayurveda
530-478-9592, jen4nel@sbcglobal.net
Samadhi Tank Co.
530-477-1319
Sierra Wellness Nutrition
Julie DeHollander, RD, CD
530-263-3131
www.sierrawellnessnutrition.com
The Shame Free Zone
Anger management, couples coaching
888-903-0050
www.theshamefreezone.com
22
June / July 2014
Community coNNECTIONS
I
Summer fun
at local farms
t looks like this summer season will feature a bumper
crop of local food and farm activities. Here are a few
for your calendar:
Farm Tour: Sweet Roots Farm
Sunday, Sept. 14, 9:00 a.m. to 11:00 a.m.
Sponsored by BriarPatch and Nevada County
Grown. For directions, see www.sweetroots.org. For
more information, contact Hilary at hilaryd@briarpatch.coop or 272-5333 ext 134.
Sierra Harvest Farm Potlucks
These potlucks take place on the first and third
Thursdays of the summer months, from 6:00 to 8:00
p.m. Please bring your own plates and utensils.
June 5 – Mountain Bounty Farm
11438 Birchville Rd., Nevada City
Hosts: John Tecklin and Angie Tomey
June 19 – Dinner Bell Farm 14119 June Lane, Chicago Park
Hosts: Molly Nakahara and Paul Glowaski
July 3 – Bakbraken Acres Farm
14283 Judy Lane, Grass Valley
Host: John Drew
July 17 – Riverhill Farm
13500 Cement Hill Rd., Nevada City
Hosts: Alan Haight and Jo McProud
August 7 – Bluebird Farm
11153 Cement Hill Rd., Nevada City
Hosts: Tom and Renee Wade and the Jacobsons
What’s new at the Grange?
By Richie Marks and Patricia Smith, Banner Grange
T
he Banner Grange has been very busy
networking with community groups to
promote our mutual goals of healthy food and
lifestyles. As a result of our partnership with
BriarPatch Co-op in screening the outstanding documentary, “Food for Change,” and
our work with Rowen White of Sierra Seeds
in hosting their annual seed exchange, we
have doubled our membership in the last two
months.
With this in mind, the Grange is working toward building a coalition of community
groups to work together on a variety of issues.
We host monthly brainstorming sessions and The Grange contra dance in April was a lot of fun, and may become
potlucks on the second Thursdays of each a regular event if interested volunteers step forward to make it
month from 6:00 to 8:00 p.m. Please join us at happen. Photo by Richie Marks
the Banner Grange at our next meetings, on
Resolutions are also on the agendas of the city councils
June 12th and/or July 10th.
of Nevada City and Grass Valley, to request they also
When Samantha Hinrichs, known as “the Empress adopt a resolution to support the bill.
of Empowerment” behind Mud & Pearls, needed a cosponsor to bring acclaimed author Toby Hemenway (of
Author Toby Hemenway of Gaia’s Garden presents:
Gaia’s Garden) to Nevada County, she reached out to the
Seminar: “The Joy of Drought —
Banner Grange. Because of the cost, neither group could
Learning to Live with Nature’s Cycles”
have done this on their own, but working together made
Friday, June 27, 7:30 – 9 p.m.
it possible. (See box at right.)
Another example of working together for the common good is the Nevada County ‘Label GMOs’ project.
So far BriarPatch, the Democratic Party, and the Banner
Grange have all passed resolutions in support of SB 1381,
a bill that mandates the labeling of GMOs in California.
Workshop: Permaculture Projects Around
the World for your own backyard!
Saturday, June 28
Details at www.mudandpearls.com/workshops
23
SCENES FROM THE PATCH
Earth Day at the Patch brings visit from bag monsters
E
arth Day did not go unnoticed at BriarPatch Coop, as the celebration extended throughout the
month of April in various ways: Earth ball décor and
an educational display of paper bags at the front entry,
a special sale on waste-busting products sold in bulk,
high school bag busters at the store on Earth Day itself,
participation in Sierra College’s Earth Day event, and
the launch of a 10-cent charge on new paper bags to
reduce our use.
The bag monsters made of disposed single-use
plastic bags gave cashier Dan some t-shirt
bags for shoppers.
Plastic bag monsters and Nevada Union High School bag
busters handed out free bags they made from t-shirts.
Children received free canvas bags to decorate.
Hilary Dart and Jeannette Paganetti shared information
about sustainable seafood, recipes, and more at Sierra
College’s Earth Day event.
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 dishes would you like to learn how to cook?
We would have to
expand our herbal
knowledge and add to
the selections in the
herbal department,
but I would like to
create the ultimate
aphrodisiac!
- Loraine
I would like to make
a perfect cheesecake.
It’s not something you
can make easily. You
need to use special
pans, it takes time, and
it requires a special
ingredient — love.
- Teighlor
I want to learn to
make sushi. If I could
add something to my
sushi, it would be hot
dogs.
- Callel
owner
discount
Our dream dish would be
Pineapple Thai Curry. We don’t
know anything about Thai spices
— that’s our problem. Spices
make the difference in Thai
dishes, and we would love to
learn. We could start making our
own curry and stop going out for
Thai meals all the time.
- Kristina, Ivy, and TJ
When it comes to meals
and cooking, I can be
indecisive. Often, I don’t
know what I want until
it’s prepared. Some of the
greatest things happen
like that — when we
don’t know for sure what
we want until we taste it.
- Dakota
I would like to be able
to make gluten-free
eclairs and croissants
and have them come
out good.
- Laura
10
save I’d like to learn to make
a mixed or seafood
paella. It’s a free-style
combination of rice
with exotic ingredients,
including saffron.
Authentic paella is
cooked over an open
fire of aromatic wood.
- Willem
%
on one shopping trip in June 2014
Ownership must be current or fully-paid to redeem voucher. Not current? No problem. Just renew at any register to receive your discount.
Ownership
be current
or fully-paid
to redeem
voucher.
Not current?
No problem.
Just
renew
at any
register
to receive
discount.
Discount ismust
a maximum
discount,
not in addition
to senior,
volunteer,
or employee
discounts.
Not
valid for
catering,
special
orders,your
or gift
cards.
Discount is aOne
maximum
discount,
not
in
addition
to
senior,
volunteer,
or
employee
discounts.
Not
valid
for
catering,
special
orders,
or
gift
cards.
voucher per owner household. Owner number ____________. No rain checks. Valid December 1 - 31, 2013.
June 1 - 30, 2014.
One voucher per owner household. Owner number ____________. No rain checks. Valid April

Let`s get cooking! - BriarPatch Co-op

Transcription

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