It`s time to discover LOCAL - 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
A u g u s t / JSuen
pe
t e/ m
J ubleyr 220015
11
It’s time
to discover
LOCAL
INSIDE
Filaki Farm Tour......................4-5
Mountain Bounty Farm...........6-7
How to keep produce fresh.......... 8
Cooking Classes........................ 9-12
Faves and Raves........................... 13
Shopper Survey...................... 14-15
CAUSE: Help the pollinators..... 18
Peace Pole to be installed........... 19
August / September 2015
2
The Vine, BriarPatch Co-op’s Community Newsletter
THe patch GRAPEViNE
The time is ripe to get to know our local food and farms
Editor’s Note from Stephanie Mandel
I
s it just me, or are people around here very, very
excited about vegetables?
Vegetables at the farmers markets, growing
vegetables at home, children tasting new vegetables,
and — of course— locally- and regionally-grown
vegetables at BriarPatch.
Several years ago, many of our local farmers sold
most of their vegetables through CSAs and farmers
markets. Now many of them are also offering their
bounty at BriarPatch, where it’s available every day of
the week from 7:00 a.m. to 10:00 p.m. I love going to
the farmers markets and saying hi to Tim Van Wagner
of First Rain Farm, Jo McProud of Riverhill in Nevada
City, or Matthew Martin of Pyramid Farm at the
Northstar House. But for one reason or another I can’t
always make it there, or I need something else midweek, so it’s great that we have so much locally- and
regionally-grown produce right here at the Patch.
While we usually have a “Local Produce Outlook”
list in The Vine, for this year’s peak months the number
of items has outgrown these pages. You shouldn’t have
any trouble finding them in the store — look for the
farm names right on the price signs.
Instead of that long list, in this newsletter we’re
featuring two fabulous farms — Mountain Bounty
Farm and Filaki Farms.
As we were talking with John Tecklin of Mountain
Bounty, I recalled that we had previously featured his
farm in a BriarPatch newsletter. I pulled out of our
archives that very issue, June/July of 2005. Ten years
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
ago! John certainly deserves huge credit for his tenacity
and success as a farmer.
Another farm that has been around for many
years is Filaki Farms. We are all invited to tour Filaki
on Sunday, August 16, BriarPatch’s fifth annual farm
tour. Farmers Juan Jose and Eve Domingo have been
bringing us wonderful melons, greens, and other fresh,
delicious, organically-grown vegetables and fruits for
many years now, and the Patch is looking forward to
showing you their farm.
For information about advertising in The Vine, see
www.briarpatch.coop/know-briarpatch/the-vine-newsletter.
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 [email protected].
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.
Eve and Juan
Jose Domingo of
Filaki Farms are
looking forward
to showing us
their beautiful
farm bright and
early on Sunday,
August 16.
Mark your calendar for a day’s
adventure, as Filaki Farms is located
in Oregon House, about a 50-minute drive from
BriarPatch.
Because they’re at a lower elevation, Filaki and
other Yuba County farms extend the season in which
some locally grown fruits and vegetables are available
in western Nevada County. Though some of us here
in Grass Valley and Nevada City may consider them
less than strictly “local,” many of these rural neighbors
come here often to work, shop, and eat, and be part of
our community.
So come meet these neighbors to the west and get
a taste of Yuba County. To make the trip extra special,
after the tour everyone is invited to share a special lunch
at the nearby Yuba Harvest Deli. See page 4 for details.
For our “Discover Local” celebration this harvest
season, we also ordered new “Love Local” t-shirts,
featuring a beautiful design by local artist Miranda
Currie. We’ll also be showcasing farmers on our
Facebook page and offering free samples in the store,
so it won’t be hard to discover local foods at BriarPatch!
The Vine team:
Stephanie Mandel, Margaret Campbell, Mellisa Hannum,
Robert Stephson, Josh Bumgarner, Hilary Dart
Contributors: Hilary Dart, Chris Maher, strongertogether.
coop, Kitty Thomas, Melony Vance
Cover: Miranda Currie
Contact: Stephanie Mandel
530-272-5333 ext. 127, [email protected]
Deadline for the October/November 2015 issue:
August 15, 2015
The Vine, BriarPatch Co-op’s Community Newsletter August / September 2015
3
AROUND THE PATCH
Applications now available for
Community Fund and Co-op CAUSE
A
B
Store to close early
for Labor Day
riarPatch will be open on Labor Day, Monday,
September 7, from 7:00 a.m. to 9:00 p.m., closing
just an hour earlier than usual. The deli hot bar will
close early as well, at 7:00 p.m., and deli counter
service will be limited from 7:00 a.m. to 8:00 p.m. We
apologize for any inconvenience this may cause, and
thank you for your understanding. Happy Labor Day!
Undeliverables: is your
dividend in this box?
I
s your patronage dividend
missing?
Nearly
150
patronage dividends were
returned to BriarPatch marked
“UNDELIVERABLE.”
If
you think yours might be
one of them, please contact
the Finance Department at
[email protected]
or
(530) 272-5333, ext. 6.
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
ugust is the month in which local organizations
need to file their applications for BriarPatch’s
Community Fund grants.
This year, local groups may also apply to be
beneficiaries of our new Co-op CAUSE checkout
donation program. The same application will be used
for both donation programs, both to keep the process as
simple as possible, and to maintain the continuity of the
Community Fund grant cycle. 2015 will be our 15th year
of offering grants, which have donated a grand total of
$40,000 to 50 local groups.
Application
forms and eligibility
information can be
downloaded from our
website at briarpatch.
coop and are also
available at the Customer
Service Window.
oncern for Community” is the seventh
International Cooperative Principle, and it was
with this in mind that the BriarPatch Cooperative
Community Fund was established in 1999.
Kick-started with an initial donation of $10,000
from Twin Pines Cooperative Foundation, the Fund’s
principal has grown steadily for the past 15 years, and
recently surpassed an inspiring total of $100,000.
The Fund’s growth is the result of community
support for a wide range of grassroots fundraisers that
also served to raise awareness of the Fund itself: silent
auctions, raffles, a benefit concert, patronage dividend
donations, Equal Exchange Co-op’s donations of
two percent of their products sales here, five-cent bag
donations for many years, and generous donations
from Co-op owners. Since the Fund is administered by
Twin Pines, all donations are tax-exempt.
In its first year, the Community Fund generated
just $200 in interest income for grants. In 2014, we
were able to donate over $2,500.
Annual grants are given to local community groups
that are working on issues related to sustainable
agriculture and organic food, hunger and social issues,
environmental protection, and cooperatives.
Applications for grants are due by August 31, and
the grants will be awarded in October. Grantees are
chosen by a committee of BriarPatch volunteers and
staff.
For more information about the Community Fund,
go to www.briarpatch.coop/community/communityfund/ or www.community.coop.
Community Fund reaches $100,000
C
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
Discover loCAL — featured farm
BriarPatch’s 5th Annual Farm Tour features Filaki Farms,
Sunday, August 16 at 9:00 a.m.; then enjoy lunch and the lakes of North Yuba
J
from the Greek word filo, which means
love. Juan Jose and Eve are pleased to
welcome the community to their farm
on Sunday, August 16, from 9:00 a.m.
to 11:00 a.m., for BriarPatch’s fifth
annual farm tour.
On the tour they will show you how
they grow wonderful organic Piel de
Sapo melons, Amarillo Oro melons,
cantaloupe, Padron peppers,
red Russian kale, dino
kale, green kale, red chard,
rainbow chard, spinach, arugula, and much
more. The farm has a large barn and six hoop
houses of all shapes and sizes, and there are
plenty of shade trees. Cool drinks and fresh
samples will be on-hand to keep everyone
happy.
Juan Jose comes from a village outside of
Valencia, Spain, where he grew up working on
his family’s farm with his father, uncles, and
neighbors. When he arrived in California 28
years ago, he learned about organic farming
practices and immediately began integrating
Filaki Farm is located at the end of Nadowa Trail (just beyond Café
them into the body of traditional knowledge
Collage), a 45 to 50 minute drive from BriarPatch. To join a “casual
he had absorbed as a boy. Eve began farming
carpool” from the store, please meet at the furthest back end of the
ust beyond the Yuba River, which defines the border
between Nevada and Yuba counties, is a region
called the Yuba Foothills, or North Yuba. This hilly
rural landscape is home to a variety of farms and food
artisans who are happy to bring their products to the
more populous Grass Valley and Nevada City area.
Located on fertile soils in a valley between sunny
hilltops, Filaki Farms is one of these. Founded in
1998 by Juan Jose Domingo, the farm’s name comes
parking lot at 8:00 a.m. sharp on Sunday, August 16.
with Juan Jose a little over 10 years ago,
and is now also an “indoor farmer” at
BriarPatch, where she works with the
plants and flowers.
Lunch after the tour
The farm tour can be just the
beginning of a day exploring Yuba
County. After the farm tour, enjoy a
lunch that will be specially prepared at
Yuba Harvest Deli, which is just minutes
from the farm. Yuba Harvest will be
offering tasty panini sandwiches and an
abundant green salad made with lots of vegetables fresh
from Filaki, served family-style. The panini choices will
be a Tri-tip Panini made with locally-raised, grass-fed
beef, grilled onions, and blue cheese spread; a Chicken
Panini made with locally-raised chicken, grilled red
peppers, and asiago cheese; and a Vegan Reuben Panini
made with locally-made seitan. The panini lunches will
cost $12, and pre-orders and pre-payment for the lunch
are much appreciated; please contact Yuba Harvest. A la
carte items will also be available for purchase.
Lunch will be served in Yuba Harvest’s art gallery,
which features Yuba Foothills artists. After lunch,
Continued on next page
Discover loCAL — featured farm
a model of farm innovation, variety, and beauty
Continued from previous page
owner Steven Dambeck will offer anyone from the
farm tour free tastings of wines from the North Yuba
area. Wines will be also available by the glass, along
with a good selection of beers and healthy soft drinks.
Filaki Farm has
row crops, a
variety of hoop
houses, and lots
of shade.
Photos by Margaret Campbell
Explore Yuba County lakes
The day’s adventure can continue after lunch with
a visit to Collins Lake, Lake Francis, or Bullards’ Bar
reservoir, or with bicycling on the country roads of
Oregon House (mostly paved).
Collins Lake, which has campgrounds and boating,
is just below Oregon House, going toward Route 20.
Lake Francis is in Dobbins, the next small town above
Oregon House. Much smaller and quieter than Collins
Lake, it offers pool and lake swimming, walking, boating,
and camping. Bullard’s Bar Dam, further up Marysville
Road, has hiking trails and boating. (Heading home,
if you continue past Bullard’s Bar on Marysville Road
you’ll hit Highway 49. Turn right and you’ll pass
through North San Juan, then down into Nevada City.)
5
6
DISCOVER LOCAL FArm Tour
Mountain Bounty Farm finds success and sustainability
By Mellisa Hannum
N
estled into the forested contours of the San Juan
Ridge, Mountain Bounty Farm boasts 16 acres
of farmland on two sites, both just about two miles to
the Yuba River. The remaining 50 acres of the farm
consists of thriving forests and meadows.
The oldest and largest Community Supported
Agriculture (CSA) in Nevada County, many residents
have heard the farm’s name. Of course, it hasn’t always
been that way. It all began in 1997 when farmer and
founder John Tecklin wanted good ingredients for his
own food and cooking. He started gardening on just
half an acre, and that grew into a farm.
Mountain Bounty now has over 600 CSA
subscribers, attends farmers markets, and supplies
BriarPatch, as well as other markets and restaurants,
with a wide assortment of produce.
As the farm grew, one of John’s dreams was to build
a team that would work well together, and today he’s
feels he’s accomplished that. “In the last seven or eight
years,” he said, “the team has really gelled … it’s really
great.” The farm is run by six core workers, along with
John, as well as five to six interns each year.
John’s wife Angie also worked with him for many
years, but has now branched out into her own business,
Little Boy Flowers. Shoppers may be familiar with the
charming, beautiful bouquets that are offered at the
Patch, as well as through the Mountain Bounty CSA.
“Angie’s an artist,” explained John. “It gives her more certification meant a greater opportunity to sell their
license to create.”
excess produce to stores for a good price, as well as ease
Having a good team has helped Mountain Bounty in helping shoppers understand their farming methods.
continue to succeed. John said that the farm has been David Benson, BriarPatch’s Produce Manager, sees the
able to meet the myriad challenges that come with certification as another step in Mountain Bounty’s
farming – changing weather, drought, etc. – because of
continued on next page
the many “brains on the task.”
The
team
has
also been integral to
improving the quality
of their produce. As
the farm has grown, its
fruits and vegetables
have become better
and better. John said
they strive to continue
to improve a little more
each year.
Part of the farm’s
growth
includes
organic certification.
While
Mountain
Bounty Farm was
always committed to
meeting or exceeding
Mountain Bounty’s farmer team this season: top row, left to right: John, Angie, Aaron,
organic
standards, Alexandra, Molly, Mike, Billy, David, and Cory; bottom row: Jordan, Sonya, Erica, Missy,
getting
CCOF and Rachel.
7
DISCOVER LOCAL FArm Tour
through teamwork and mentorship
continued from previous page
continuing success. “I’m celebrating
Mountain
Bounty’s
organic
certification,” he said.
Patch shoppers can find many of
the farm’s organic produce items in
the store. In addition to their soughtafter carrots — which have a regional
following — they’re also supplying
onions, broccoli, lettuce, beets,
cabbage, and potatoes.
John really appreciates being a part
of the Nevada County community
and being close to other local farmers,
many of whom have worked together
at Mountain Bounty Farm in the past.
He’s proud to have helped some of his interns become
successful local farmers on their own land.
Most of all, John feels a great deal of gratitude. “I’m
really feeling grateful about how the community has
supported us for such a long time,” he said. “It’s nice
that we get pleasure out of doing a job that others find
pleasure in, too.”
Mountain Bounty Farm’s main field is located off
Birchville Road in Nevada City. They welcome visitors, but
ask that appointments be arranged ahead of time. Mielle,
Mountain Bounty’s CSA manager, can be contacted at
(530) 292-3776 or [email protected].
T
Celebrate local
with new shirts
o celebrate the abundance of locally- and
regionally-grown food in Nevada County in
August and September, BriarPatch will be selling
t-shirts with the names of our favorite farms on the
back, and a fun drawing by artist Miranda Currie on
the front.
Farm potlucks
S
ierra Harvest will be holding farm potlucks on
Thursday evenings. Everyone is welcome!
August 6
Blue Bird Farm
August 20
Super Tuber Farm
September 3 Soil Sisters Farm
September 17 Food Love Project
Visit the event calendar at www.sierraharvest.
com for more information.
We’ll be showcasing farmers throughout these
months with “Farm-of-the-Day” signs, free samples,
and on our FaceBook page.
So take advantage of the season to learn what foods
are grown in our area, and what farms are bringing
them to BriarPatch.
8
Food focus
Tips for ripening produce and keeping it fresh
J
ust as people breathe, produce respires. It takes in
oxygen and produces carbon dioxide. This process,
called oxidation, is responsible for the breakdown
(spoilage) of fruits and vegetables after harvest. You
can’t stop this natural process, but you can learn how
to slow it down and lengthen the life of your produce
with some simple tips for storing produce.
Keep It Cold
The warmer the temperature, the faster the rate
of respiration. In most cases, keeping produce at a
temperature just above freezing is best to slow that
process, but consult the storage recommendations
for individual items in this guide for more detailed
information. (See website link at the end of article.)
Keep It Low
Avoid stacking. Air circulation and the absence of
pressure prolong produce life.
Keep It Dirty
Wash your produce just before you use it, not
before you store it. Water can cause damage. Some
types of produce are often misted with water while on
display in the store, but this is a trade-off. Vegetables
like it humid, and forced-air refrigeration dries them
out quickly, making spraying necessary. When you get
your produce home, pat wet items dry with a towel. If
there’s dirt, leave it until you’re ready to prepare or eat
the produce.
Keep It Whole
Broken stems, pierced skin, and exposed surfaces
allow microorganisms access. Keep produce close to its
original state until you’re ready to prepare or eat it.
Keep It Breathing
You want to slow respiration, not stop it. Whether
refrigerating or ripening at room temperature, avoid
sealing fruits and vegetables in airtight containers or
bags. The produce may suffocate and accelerate spoilage.
Eat It Quickly
Don’t keep it long. Fruits and vegetables lose flavor
at low temperatures. Refrigeration dehydrates and saps
sugar from produce, so plan ahead to buy what you
need, and prioritize to use what you buy.
Keep Certain Fruits and Veggies Separate
Many fruits emit ethylene as they ripen. This
odorless, colorless gas will speed the ripening of nearby
ethylene-sensitive vegetables, hastening spoilage.
It is best to avoid storing fruits and vegetables near
one another. Separate them from each other in your
refrigerator and on your countertop.
Ethylene is not all bad, however. You can use it to
control the speed at which your fruit ripens. Ethyleneproducing fruits can be stored near other fruits to ripen
them faster, or kept apart from them to reduce ripening
speed. For example, you can place a ripe banana in a
paper bag with
unripe peaches, or
storing an apple in
a bag with a green
avocado.
See more at: www.strongertogether.coop/
fresh-from-the-source/keep-produce-fresher-longer/.
Keep this ethylene-emitting produce:
apples
avocados
bananas
figs
melons (uncut)
nectarines
peaches
pears
plums
tomatoes
away from ethylene-sensitive produce:
beets
broccoli
Brussels sprouts
cabbage
carrots
cauliflower
cucumbers
eggplant
leafy greens
parsley
peas
peppers
AUGUST & SEPTEMBER
Co-op
Cooking
Classes
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.
MORE
Summer
Special
Sign up and pay for a class,
bring a friend for free
Subject to availability.
To register friends, contact
[email protected]
or 272-5333 ext. 134
How to sign up
BriarPatch Co-op
Community Cooking School online:
648 Zion St., Nevada City
Pay through PayPal at BriarPatch’s website:
Class fee: $30 Co-op owners
$35 general admission
Pre-registration and prepayment
are required, please.
Class size: The cooking school kitchen can
accommodate just 10 to 12 people, depending
on the space needs of the class.
briarpatch.coop/community/cooking-classes/
at the store:
Cooking Class Gift Certificates
may be purchased at the
Customer Service window.
Is dinner served in the class?
Pay with cash or check at Customer Service. In most classes the group will share the food
that is prepared. However, the quantity of food
To pre-register and ask about availability,
and the eating time may vary, so we recommend
contact Hilary at 272-5333 x134
you consider eating something before the class
to satisfy your own appetite.
or [email protected].
10
Co-op cooking classes
Co-op
Cooking
Classes
Cooking for Consciousness:
California Macrobiotic Fusion
With Bill Crolius
Wednesday, August 5, 6pm – 8pm
We will prepare a meal based on ingredients that are in
season in our region, including some wildcrafted foods
and locally-grown vegetables. We’ll start by cooking
brown rice the Macrobiotic way, then make a Miso
Gumbo of black bean, manzanita berry, and summer
vegetables. We’ll fry Green Onion Apple Fritters and
press a Salad Pickle that will include edible flowers.
George Ohsawa’s Macrobiotics is a powerful, pragmatic
Zen kind of art that nourishes our union with the larger
cosmos. After we learn the philosophical principles we
can use them to creatively and conveniently choose and
prepare food fit for our busy lifestyles. Vegan, glutenfree.
New teacher – Bill Crolius studied Macrobiotics with
Michio Kushi in Boston in the early 1970s. A founder of
the seminal natural foods collective, Rainbow Grocery
in San Francisco, he is a lifelong foodie/food activist. He
is currently working on a book/potential YouTube series,
“The Yoga of Food,” and starting an acorn flour business.
East Indian Food
With Kayla Wexelberg
Thursday, August 6, 6pm – 8pm
Enjoy learning some of the history and health benefits
of Indian spices in this hands-on class. We’ll be making
South Indian Curry with Cucumber Chickpea Rita
and Flat Bread. Discover why Indians hold true to their
cooking traditions. Vegetarian.
Luscious, Rich, and Raw
Friday, August 7, 6pm – 8pm
Learn how to make delicious raw sauces, desserts, and
a few main dishes, too. We will discuss the power of raw
food, dehydrating, and ways we can integrate raw foods
into our everyday diet. We’ll prepare raw Cacao Bliss
Balls, raw Lemon Cashew Ice Box Pie, raw Nut Burgers,
and Nori Rolls with Sunflower Seed Cheese. Vegan,
gluten-free.
Quench
Vietnamese Bahn Mi Sandwiches
Saturday, August 8, 10:30am – 12:30pm
With Anna Werderstich
Prepare yourself for summer, 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 jellos 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. Vegan, glutenfree options.
Southern Comfort
With Jes Taber
Tuesday, August 11, 6pm – 8pm
Southern Cooking is a crowd pleaser. Learn how to make
the best fried
chicken ever, as
well as side dishes
that include a
Kale Salad with
Roasted
Roots
and Beans in
Broth.
New teacher – Jes Taber is
the owner and chef of Eye of the
Avocado Organic Personal Chef
& Catering. She started cooking
in 2009 at a small startup kitchen
inside The Village Market in San
Francisco. In 2013 she moved to
Nevada County and worked with
Wendy Van Wagner as her cook at
In The Kitchen. Most recently, she
managed the menu at Three Forks
Bakery & Brewery for their soup,
salad, sandwich, and small plate selections.
Let’s Get Saucy
With Kim Jones
Sauce can brighten up the simplest meals. Grilled meats
and plain veggies come alive with just a little extra effort.
Learn to make Chimichurri Sauce, a Latin American
favorite; Roasted Pepper Sauce; Creamy Stone-ground
Mustard Sauce; Garlicky Basil Parmesan Sauce; and
Kim’s favorite, Chinese Sauce for tossing, drizzling, and
dipping. We will sample these tasty sauces on a variety of
meats, fish, and vegetables to see how easily they mix and
match. Gluten-free, vegetarian options.
Let’s celebrate the summer weather with a crisp and
delicious Bahn mi Sandwich. Make either a vegetarian or
meat version of this classic Vietnamese snack, and learn
the many health benefits of Vietnamese cuisine. We will
also learn to make Pickled Veggies and Special Aioli
Sauce to go with the Bahn Mi.
Hot off the Grill – Perfect Fish & Seafood
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?
Do your prawns come out overcooked and dry? Learn
new techniques for perfect fish and seafood every time.
We will cook Grilled Shrimp with Artichoke Hearts,
Grilled Salmon Filet with Lime Peanut Sauce, and Grilled
Whole Fish stuffed with Lemon and Herbs. Gluten-free,
dairy-free.
Colorful Summer Salads
With Jes Taber
Learn how to make colorful summer salads that are great
for family get-togethers, barbecues, or light summer
lunches or dinners.
In this class you
will
make
an
Italian Faro Salad
with Slow Roasted
Tomatoes, German
Potato Salad with
Bacon, and a Wild
Blackberry
and
Grilled Peach Salad
with Fresh Cheese.
How to Grow and Eat Your Own Sprouts
Learn the ins and outs of growing your own sprouts of
all types, along with a few fun recipes to play with to
integrate them into your diet. We’ll make a fabulous
Sprout Paté, Sprout Pesto, and delicious Sprout Salad.
We will go step-by-step through the basic sprouting
techniques, discuss how to set up your own sprouting
station, and also learn the health benefits of different
sprouts, including sunflower, mung, adzuki, lentil,
fenugreek, pea, and buckwheat. Vegetarian, gluten-free.
11
Cheesecake and Chocolate Torte,
Gluten-free and Sugar-free!
Homemade Ice Cream and Pops
Cool down your hot summer days with a slew of
homemade vegan, raw, and dairy-based ice creams,
frozen yogurts, and popsicles. We will make Lavender
Honey Frozen Yogurt, a raw vegan Mint Chocolate Chip
Ice Cream, a Chocolate Chai dairy-based ice cream, and
Apple Tarragon Popsicles. Vegetarian, gluten-free, vegan
options.
With Marie Wolfe
We will make a Cheesecake with an Almond and Coconut
Crust, topped with Raspberries. While this luscious
dessert bakes, we’ll make a wonderful flaky Chocolate
Torte — both without gluten or sugar! Vegetarian.
Mixed Root Vegetable Tempura
with Noodle Soup
With Migiwa Kawasaki
Noodle Soup with a Root Tempura Topping is a very
special dish. In this class you will learn how to make
dashi (Japanese style broth), Mixed Vegetable Tempura,
and Sunomono (vegetables with vinegar salad). You will
also learn how to choose and make food combinations
that support your good health. Vegan, gluten-free.
We will learn how to make a delicious Seasonal Fruit
Sangria, Cast-Iron Frittata, Pistachio Basil Pesto, and
Perfect Bacon — treats that are great for everyone, but
especially for folks on a gluten-free diet. Gluten-free.
What do popovers, custard, and noodles have in common?
Eggs! We will make these three items in class and enjoy
eating them once they are completed. We will also sample
pickled eggs. Vegetarian.
Saturday, August 22, 10:30am – 12:30pm
Wednesday, September 9, 6pm – 8pm
This is the season for grilling! In this class we’ll cook
some favorite foods on our propane grill. We’ll grill a
Beef Tri-Tip in a Southwest Marinade, Chicken Kebobs
with a Cilantro Glaze, and Grilled Potato and Arugula
Salad. Yum! Gluten-free.
This class was so much fun the first time that we simply
have to do it again! We will discuss the many flavors
and health benefits of Korean cuisine as we make the
classic Korean side dishes of Kimchi, Pickled Daikon and
Carrots, Sesame Broccoli, and fresh sprouts served atop a
bowl of mixed grains, egg, and your choice of tempeh or
marinated meat!
On the run? Busy all the time? In this class we’ll prepare
dinners that require just 10 minutes (or so) of prep work.
Learn how to make easy Mac and Cheese, Vegetarian
Hash with 7-Minute Eggs, and Curried Cauliflower Soup.
Thai Class
Discover the flavors and exotic spices of Thai dishes.
Kayla lived and studied in Thailand, where she spent
time exploring and discovering the traditional Thai
dishes. She is excited to share what she has learned
through a hands-on cooking experience that concludes
with a delicious Thai meal and recipes to take home. On
the menu are Chicken Satay Skewers with Peanut Sauce,
Coconut Mushroom Soup, and Fresh Spring Rolls. In
addition, Kayla will add a spontaneous, fun salad with
local ingredients prepared Thai-style. Gluten-free.
So much produce in our gardens and at the farmer’s
markets… how can we save some of it for winter?
Dehydration is a quick and easy method of putting up
stores of beautiful fruits and vegetables. We will learn
the basics of drying and explore some fun results with
recipes geared for dehydrated produce. Vegetarian,
vegan, gluten-free.
Sat., August 29, 10:30am – 12:30pm, $10
With Suzanne Bardsley
With Doug Schma
Monday, August 24, 6pm – 8pm
Saturday, September 12, 2pm – 4pm, $10
Gluten-Free Brunch
Korean Bibimbap
With Jes Taber
With Suzanne Bardsley
Thrifty Cooking Class:
Nifty Ways to Use Eggs
Summer Grilling
Back to School 10-Minute Dinners
Dehydration Temptations
With Jes Taber
Tuesday, September 15, 6pm – 8pm
Paella 101
Thursday, September 10, 6pm – 8pm
In this class we will go over the basic methods for making
a delicious Paella. While discussing its historical and
cultural significance, we will explore three versions of this
classic Spanish dish: Seafood, Vegetarian, and Chicken/
Chorizo.
Tastes of the South
Friday, September 11, 6pm – 8pm
Let’s enjoy the flavors and textures of Southern cuisine!
While discussing the basics of Southern food culture and
practices, we will prepare Cajun Cornmeal-Encrusted
Fish, Cheesy Grits, and Collard Greens. If we have time,
we might even make Biscuits and Gravy as a side.
Lamb Tagine
With Noam Halpert
This is a signature dish from North African kitchens
that will please your taste buds beyond belief. Lamb Stew
made with Chickpeas and Dried Fruits is cooked slowly
in a traditional tagine pot and served over Couscous. A
traditional tagine is pottery that consists of two parts:
a base unit that is flat and circular with low sides, and
a large cone or dome-shaped cover that sits on the base
while foods cook. The cover design promotes the return
of all condensation to the bottom, which creates an extra
tender dish with a very unique flavor.
continued on page 12
12
Co-op
Cooking
Classes
continued from page 11
Quick and Easy Healthy Cooking
With Migiwa Kawasaki
Friday, September 18, 6pm – 8pm
Learn how easy it is to make delicious and balanced meals
that take only 15 to 20 minutes to prepare. You will learn
how to make a menu plan for a week, using locally-grown
vegetables and other healthy ingredients. We will cook a
meal together that will stretch easily and that you won’t
tire of eating: Quinoa Salad, Vegetables with Peanut Miso
Sauce, and a Buckwheat Crepe for dessert.
Summer Gazpachos
With Doug Schma
Saturday, Sept. 19, 10:30am – 12:30pm
It’s harvest time, and the time is right to use those
wonderful veggies we worked all summer to grow!
Gazpacho is a great way to enjoy your salad as a soup,
the Spanish way. In this class we will make the popular
Gazpacho Andalusian with fresh tomatoes, peppers, and
cucumbers. We will also make Gazpacho Blanco with
almonds and green grapes. And also from Andalucía, the
warm Gazpacho Gaditano. Andale!
Canning Party
Tamales
Saturday, Sept. 26, 10:30am – 12:30pm
What better time to put up goodies than at the peak of
veggie and fruit abundance? Bring your garden’s bounty
so we’ll have plenty to share. You will learn the tricks of
the trade for canning and other modes of preservation.
We’ll review standard ways to preserve and ferment
various vegetables, salt pickling, vinegar pickling, tomato
sauce, salsa, easy ways to make sauerkraut and kimchi,
jams, fruit butters, and sweet fruit curds with eggs and
sugar. We’ll share a small meal, and you’ll leave with some
full jars. (Please bring pint Ball jars.) Vegan, gluten-free.
Vegan Mezze Class
With Mielle Chenier-Cowen Rose
Join Mielle, the author of “Veganish: The Omnivore’s
Guide to Plant Based Cooking,” to prepare a classic, light
Mediterranean meal with Secret Hummus; Roasted Garlic
Baba; Mhammara, Roasted Bell Pepper and Walnut Dip;
Chilled Cucumber Mint Soup; and a green salad with
Lemon Mustard Vinaigrette. Vegan, gluten-free.
Slow Cooked One-Pot Dinner
With Noam Halpert
Thursday, September 24, 6pm – 8pm
In the Jewish tradition, food for Shabbat (the Saturday
Sabbath) is made over a hot plate or in the oven overnight.
This method of slow cooking was developed over hundreds
of years in different regions around the world. Come
learn a few secrets using traditional recipes to create an
entire meal in one pot. We will make Hamin (chulnt) – a
pot filled with meat, vegetables, grains, eggs, and other
goodies – as well as a vegan pot. Vegan option.
With Maria Benner
Everybody’s favorite Mexican recipe is always tamales,
which are delicious and fun to make. Join us and learn
the art and craft of preparing tamales. We will prepare
three traditional recipes: Pork in Red Sauce, Poblano
Rajas, and the classic and favorite Sweet Pink Tamale
with dry fruits and nuts… which are so good you might
want to eat them every day. Gluten-free, dairy-free.
Salad Dressings for All Occasions
With Jes Taber
We will make a variety of dressings that can be
enjoyed on vegan, vegetarian, grain, fruit, and roasted
vegetable salads. You will learn how to make a basic
Herb Vinaigrette, Fresh Squeezed Citrus Vinaigrette,
Queso Fresco Dressing, and Spicy and Sweet Sriracha
Vinaigrette. We will snack on perfect pairings for each
dressing. Everyone can take home a sample of each
creation, so please bring your own jars. Gluten-free.
Homemade Bagels
Have you always wondered how to make your very own
freshly-baked bagels? We will discuss the history of the
bagel and fun ways to make a healthy version of this
classic baked good. Recipes include Cinnamon Sultana
Bagels, Asiago Cheese Bagels, and Chive and Onion
Bagels – with a few fun spreads to pair with them! Vegan
and gluten-free options.
13
FAVES AND RAVES
Love these locally-made products
BriarPatch Merchandiser Kitty Thomas picks products
L
Shinto’s
Pet Food
indsey McClerin converted
her passion for nutrition
and her love for her dog into
a successful organic pet food
business. Shinto’s formulas
for dogs and cats are made
in small batches using fresh
USDA meats, trace minerals,
and whole fresh foods — with
no corn, soy, or gluten. They’re
available frozen, in Aisle 11B,
and dry, in Aisle 6B.
Huck’s Hollow
Crackers, Spices,
and Baking Mixes
I
n 2001 Theresa Huck was faced
with trying to feed a growing
boy with seven anaphylactic
allergies. Determined to keep
him safe, she began cooking
organic, gluten-free, non-GMO,
and allergy-free food products.
Friends encouraged her to share
the results, and thus Huck’s
Hollow Farm was born. Now we
can all find her spices, crackers,
and pancake and bread mixes on
the shelves — give them a try!
Aisles 3A, 3B, and 9B.
Durga’s Divine
Hummus
W
hile attending the Natural
Gourmet
Institute,
Julie Roberts discovered the
importance of eating fresh,
whole foods. Frustrated with
commercial
hummus
that
contains canola and soybean oil,
Julie made a recipe she’d gotten
from her friend Durga, and a
business was born. Made with
just three ingredients and no
oil or seasoning, this hummus
is truly divine. Perfect for any
meal, you’ll find her hummus,
pesto, and salsas in the cooler in
Aisle 7A.
Haute Tamales
Vegetarian Tamales
T
eresita Juarez Lyon, owner
of Teresita’s Haute Tamales,
began selling her tamales at
street fairs, benefits, and during
the holiday season. In honor
of her grandmother’s tamales,
Teresita’s vegetarian tamales are
a combination of green chiles,
tomatoes, zucchini, cheese, and
olives with masa, and made
using the traditional method of
hand-rolling. A vegan version
contains mushrooms instead
of cheese. Delicious, quick, and
easy, you can find them in the
freezer cases in Aisle 11B.
Flavors of
the Wild
California Bay
Cleaner
A
licia Funk, founder of
the Living Wild Project,
is passionate about eating,
gardening, and healing through
the sustainable use of local and
native plants. When she learned
how native Californians use
bay leaves to keep bugs away
from their home, she decided to
share this product. This highly
aromatic cleaner can disinfect
surfaces, clean floors, as well as
keep bugs outside. Available in
a spray bottle or half-gallon jar,
you’ll find it in Aisle 6B.
14
Co-op business: store report
Shopper Survey data and comments guide store direction
T
hank you to the 739 BriarPatch
owners and shoppers who
took our 2015 Shopper Survey.
This survey is one of the key
inputs we use in planning store
improvements and direction. Your
feedback is much appreciated as
management, staff, and Board strive
to understand your concerns and meet your needs.
The survey used this year and in prior years is
developed by the National Cooperative Grocers (NCG)
for food co-ops around the country. By using this
standardized survey, the results from BriarPatch can be
aggregated and compared with the results from NCG
co-ops as a whole.
I’m pleased to see that the survey shows a high level
of shopper satisfaction with BriarPatch, overall. The
continuing growth of store sales is also indicative that
we’re doing a good job here.
While I enjoy the confirmation of our overall
success, I also appreciate that many owners took the
time to include individual comments about areas in
which we could improve. These comments help us in
deciding how best to utilize the retained dividends.
We can’t fit all the survey results and comments
here in The Vine, but on the next page are some of
by Chris Maher, General Manager
the responses that are representative of the comments
overall, and that we thought you might find interesting.
Responses for all 34 questions will be posted on the
inside front bulletin board throughout August.
Are you a BriarPatch Co-op owner?
Yes – 87% No – 13%
What is your gender?
Congratulations to survey-takers Hugh
Bishop, Stephanie Brown, and Cindy
Bailey for being the randomly chosen as
the winners of the $200, $100, and $50
BriarPatch gift cards.
78% female, 22% male, .29% other/transgender
To what extent does the fact that
BriarPatch Co-op is a memberowned cooperative influence your
decision to shop there?
Significantly increases my patronage
Increases my patronage
Neither increases nor decreases it
Decreases my patronage
26.6%
40.8%
32.5%
0.1%
Please choose three factors which,
if implemented, would cause you to
spend more of your grocery budget
at BriarPatch.
Lower prices
Improved product selection/variety
Other (various responses)
More convenient location
Availability of more local products
81.9%
26.5%
26.1%
20.8%
19.7%
Extremely
Satisfied
36.19%
Satisfied
51.93%
Slightly
Satisfied
8.58%
Slightly
Dissatisfied
1.86%
Dissatisfied
1.14%
Extremely
Dissatisfied
0.29%
How would you rate
your overall satisfaction
with BriarPatch Co-op?
15
Shopper survey
Co-op shoppers share hundreds of thoughtful comments
People
Love the staff. Feels like home when I walk in.
We love the mix of folks who shop there and the
staff — all individuals and good people!
… I find the cashiers very friendly. Other staff are
friendly when I ask about something, but not very
proactive about customer service…
Products
I joined this year because I found I was shopping
there at least once a week for GF [gluten-free] products.
I especially like the bulk items, herbs and spices, and
trust they are the freshest available. Also the most
reasonable in cost.
I feel like it is “my” store. I know the people and
the products. The store usually has what I am looking
for and is great for filling my gluten-free needs. I
appreciate the produce especially when it is local.
I love the new produce reset and think the bulk
area could also benefit from a reset. … I’d also love to
see a better selection of cheese.
But I love how I can go into this store and know
that EVERY single product in the store is healthy and
safe to eat, without having to read every ingredients
list!
Prices
Understanding that worker wage and benefits are
important, is there any way to lower the prices?
People have the idea that the Patch is expensive,
but you can make your dollar stretch there too. I
shopped Raley’s for a bunch of things I normally buy
at BriarPatch to compare prices. I found that the prices
are about the same. I choose to shop at BriarPatch
because I love supporting a clean food network based
on organic, local, farming. It’s really a safety net for
anything freakish that could happen in the world (like a
zombie invasion).
We pretty much like everything but the cost. I have
very little income so I have to buy most things elsewhere.
Parking and Our Next Steps
I can’t believe how fast you’ve grown! Great work
managing the problem of too much success! Hope we
can get the parking sorted so even more people can eat
well and keep making BP great!
Really would shop more often if parking wasn’t an
issue and didn’t feel crowded in the store.
The parking situation is the only downfall for me...
but its like that everywhere in this county...i know ...it
was improved alot last year however and i try to go early
in the morning to beat traffic.
The Co-op is facing a difficult future. A larger store
would be important. Location is key. A bad choice
could be fatal. Split locations would not be wise. Since
Safeway is buying out Albertson’s, the store in the
Fowler Center should be on the Co-op radar.
Please don’t move to a new location. It would be
a poor environmental choice to have put money and
materials in to a new building and then abandon it.
I love love this place, but the building is not
accommodating enough for the store. It is always
crowded and aggravating.…
Pats on the back
Love it! Keep up the good work everyone!
I love ya’ll! Please continue to keep heart in the
Patch, at the same time making the business part work.
Thanks and blessings.
I started shopping at BriarPatch when it was in a
funky warehouse. It is so beautiful now. I love the fact
that it is near the high school and the kids come in after
school.
The store and the staff have an excellent aesthetic.
Patronage Dividend
I was pretty disappointed at my first dividend
check, it was a lot smaller than I was expecting …
16
CO-OP OWNER BENEFITS
Co-op
Owner
Discounts
50 Cash Back: With check purchases.
Owner Discount Months: The Co-op periodically
$
gives owners 10 percent off a single shopping trip any day
of the designated month. Just bring your voucher from the
back page of your newsletter. No voucher? No problem,
just ask a cashier.
Free Event Ticketing: Owners pay no event ticketing
fee for tickets bought at BriarPatch. (Non-owners pay
$2.50 per ticket.)
Owner Specials: Sales just for owners; bi-weekly.
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.
Ad Discounts: Receive a one-time $20 discount on a
newsletter ad, and/or post a free online classified ad.
Food Safety Alerts: Receive email notices of
important food safety issues affecting BriarPatch shoppers.
Volunteer Program Discount: Earn a 10% discount
for volunteering with product sampling, outreach, and/or
the Community Capacity Building Program. Get started
with a volunteer application, available at the Customer
Service window.
Co-op Owner Discounts at Local Businesses
For more info and website links, go to www.briarpatch.coop/join-the-co-op/owner-discounts. To receive these discounts,
present your owner card prior to the transaction. For more information, call 272-5333, ext. 127 or [email protected].
Home, Garden, AUTO
California Hardwood
10% and more off, 888-8191
Country Wood Furniture
10% off merchandise except sale items &
finishing, claim discount before orders are placed
Geronimo Pole Co. 5%-20% off handpeeled poles, custom log furniture, timbers, etc.
Mark Toelkes Custom Furnishings
10%, 20% discount for seniors, 575-0962
Parts for Imports
10%-15% off (except oil & some special orders)
Sweet Diane’s Custom Cakes & Catering
10% off, 692-1614
Tomes Used Books, CDs, & DVDs
10% off used books, CDs & DVDs, 273-4002
Weiss Brothers Nursery
10% off (except sale items), 273-5814
SERVICES, MISC.
NEW! Broad Street Inn
10% off weekday stays (applicable to visiting
family and friends of BriarPatch owners)
NEW! Naturally You Salon
10% off all hair and skin services, 274-1381
Carbright Auto Detailing
10% off, 11671 E. Main St., GV, 273-5482
Dreamspinner Photography
10% off prints, 265-4753
Home Tutoring Plus 878-1014
20% off of New Client First Lesson Package
JD Online WordPress Websites
10% off all services, 470-0112
Loma Rica Ranch Self Storage
6th month free, 273-0889
HEALTH & HEALING
NEW!
Lisa Mandelbaum Acupuncture
10% off, 530-615-1649, lisamandelbaum.com
Antouri Chiropractic
Grass Valley, 530-273-6192, antouri.com
Brian J. Breiling, Psy D, MFT, LPC
10% disc., 530-478-9592, [email protected]
Debra Buddie, L.Ac.
10% off acupuncture treatments, 913-6347
California College of Ayurveda
10% off Bliss Therapies, intern consultations
NEW! Gloria Coy, MFT
10% off, 530-391-6291, [email protected]
Grass Valley Community
Acupuncture
Consultation fee waived, 530-615-1888
Inner Path Yoga & Meditation Gear
10% off online purchases (code BP2014)
Jacobson Chiropractic
$40 followup visits; Nevada City, 530-265-2220
Living Waters Colon Hydrotherapy
5% off packages, service; 274-9738
Dr. Jennifer Nelson Chiropractic,
10% off services, Ayurveda 530-478-9592
Samadhi Tank Co.
10% off sessions; 530-477-1319
Sierra Wellness Nutrition
20% off services, 530-263-3131
The Shame Free Zone
Anger management, couples coaching
7% off hourly rate, 1-888-903-0050
FITNESS
Fast and Fit for Women, gym
$10 off enrollment fee, www.fastandfit.net
Form is Function, fitness classes
10% off, 510-393-2568, kettlebellform.com
Gold Country Kuk Sool Won
50% off startup, goldcountrykuksoolwon.com
South Yuba Club fitness & health
Nevada City, 530-470-9100
Grass Valley, 272-7676, southyubaclub.com
HOME SERVICES
NEW! Theos Electric
10% off labor + materials on any service
NEW! Solar Cowboyz
10% off equipment and design, 273-4895
NEW! California Solar Electric Co.
$300 Co-op gift card w/solar system installation
Alucina Design Studio
10% discount, alucinadesignstudio.com
Bardsley Safe and Lock
10% discount on labor, 530-575-2100
Brian’s Electrical Service & Solar
10% off labor, lic. #324214, 272-6241
Changing Spaces Feng Shui
10% off feng shui services, 272-9128
Covert’s Pump Service
10% off labor, 530-292-WELL/9355
Kimmel Electric, csl#914225
$25 off, 530-432-1872, kimmelelectric.com
Liz Fugman Construction GC#908963
10% discount on labor, 265-5151
Mountain Solar www.mountainsolar.net
$250 credit, Jack 763-7634, Brian 272-6241
17
CO-OP OWNERSHIP IN ACTION
Owner Meeting
Come find out the
latest on BriarPatch’s
Next Steps!
Fall Fiesta
Thursday, Oct. 8, 2015
Miners Foundry, Nevada City
Dinner at 5pm • Meeting at 6:15pm
Free admission to the meeting.
BriarPatch
Board of
Directors
Mexican-style Dinner (Co-op Owners only):
Adults -– $8 in advance (2 per owner)
Children ages 5-10 – $3
At the door (if available) – $10
Tickets at www. briarpatch.coop or Customer Service.
Beer and wine will be available for purchase
at a no-host bar operated by Miners Foundry.
President: Alan Weisberg
Vice President: Richard Drace
Treasurer: Mark Fenton
Secretary: Louise Jones
Kwong Chew, Alana Lucia, Debbie Plass, Lew Sitzer, Mark Warner
To contact all of the Directors, send an email message to: [email protected].
For individual Directors: first name and last initial (i.e. alanw) @board.briarpatch.coop.
Or, letters may be left at the Customer Service Window.
Board Meetings
Tuesday, August 25, 6:00-7:30 p.m.
Tuesday, September 29, 6:00-7:30 p.m.
Held in the BriarPatch Community Room.
BriarPatch owners are welcome to attend.
18
C AUSE
O-OP
Change Adds Up, Supporting Everyone
P
Co-op cause
Help local pollinators!
Bear Yuba Land Trust helps create healthy landscapes for bees and pollinators
ollinators are a vital part of a healthy environment
and are essential to the food we eat. They play an
irreplaceable role by moving pollen between flowers,
thus ensuring the growth of seeds and fruits. Fully one
third of everything we eat depends on pollinators to
propagate!
Native bees are North America’s most important
pollinators, and like all wildlife, they’re affected by
changes in our landscape. The pollinators in the Sierra
Nevada region are in decline, as are domesticated
European honeybee populations around the globe,
due to the great stresses of habitat loss, disease, and
pesticide use. The good news is that patches of flowers
and grasses can be grown almost anywhere to provide
bees and pollinators with an important food source.
Bear Yuba Land Trust is committed to ensuring
the survival of local pollinators. It does this by planting
native pollinator plants on Land Trust Preserves,
providing the open space that is needed by local
beekeepers, and educating the public in ways their
backyard gardens can really make a difference.
With your help, Bear Yuba Land Trust will:
• Restore pasture lands and native grasslands
BYLT is leading the way to create healthy habitats
for pollinators like bees and butterflies in an effort to
restore native grassland ecosystems that have been
altered by decades of invasive plant growth. Through
its new program, BYLT’s stewardship
team will replant patches of pasture
lands on BYLT Preserves with seeds of
native pollinator plants. This program
can then serve as a model for other
agricultural lands in the region. The
data collected from their research
can also help area farms and ranches
increase the health of their lands while
also hosting an increased number of
pollinators.
• Work with local beekeepers to promote healthy
honeybee colonies on Land Trust Preserves
BYLT has thousands of acres of land dedicated to
conservation, known as preserves, in the Bear and Yuba
T
Thanks from ECO.N.U.
hank you so much for taking a chance on our
project and asking us to be your first CAUSE
project. This was not only a great opportunity for the
Recycle Project, but also for our club to gain awareness
and support for what we do. The CAUSE program is
truly an amazing way for community members to
support organizations in a small but effective way, and
we could not be more grateful to BriarPatch for giving us
this opportunity. With the support of local businesses,
River watersheds. They are working
with local beekeepers who are in
need of large open spaces on which
to station their honeybee apiaries,
thus helping to restore the world’s
populations of these important
pollinators.
What YOU can do
You can do your part by hosting
pollinators in your own backyard
garden. Visit Bear Yuba Land Trust’s website, www.
bylt.org, for information and to find local resources for
things like lists of plants that pollinators like and where
to find special blends of pollinator seeds that are just
right for the Foothills.
Together we can help our pollinators thrive again!
school organizations, community members, and the
Co-op, we have been able to raise the $25,000 needed
to buy 78 recycle bins and lids. We are putting in our
order on Thursday, June 4! We are hoping that this
program and our Recycle Awareness campaign will
not only change the behaviors of students at school,
but also in their homes. Thank you for taking part in
this important project. We are more than excited to
implement NU’s new Recycle Program.
Sincerely, Junet Bedayn, Bella Brownwood & ECO.N.U.
19
community EVENTS
Classes teach how to
garden in late summer
G
ardening in Every Season,” a series of classes
taught by “Garden Guru” Kristin Otto and offered
to the community free of charge, will continue one
Sunday a month in August, September, and October.
The topic of each class will be geared to the needs and
issues of the season. BriarPatch is sponsoring Kristin’s
classes to support gardeners and the local farmers who
grow and sell plant starts and seeds at the Patch.
Kristin, who worked with the plants at BriarPatch
from 2010 to 2014, is a Master Gardener with seven
years of experience teaching garden classes. She has
been growing her own food gardens for 30 years, 16 of
those in Nevada County.
Start Growing Fall & Winter Vegetables Now
Sun., Aug. 23, 10 a.m., Community Room
The Foothills are a great place to grow an edible
garden all year round. Learn what exactly are cool
season crops, what grows well in the fall and winter,
and why it’s important to start now. We’ll also touch
on some important winter planning, as well as ways to
extend the season.
Grow Great Soil
Sun., Sept. 20, 10 a.m., Community Room
Since we’ve got notoriously poor soils here in the
Foothills, let’s talk about how to create fertile, healthy
garden soil. We will learn about cover crops, lasagna
gardening, no-till techniques, and we’ll even talk compost.
Now is the time to prepare for a lush and productive
garden next summer, by growing some great soil!
Co-op to install Peace Pole Sept. 21
M
ay peace prevail on Earth.” That’s the simple
message that has been shared all over the world
on what are called “Peace Poles,” which have become
the most recognized international peace symbol and
monument the world over. As a result of a project that
began in 1986, more than 200,000 Peace Poles are now
standing in almost every country throughout the world.
BriarPatch Co-op will join in spreading this hopeful
message by installing a Peace Pole near the gazebo
by the parking lot on Monday, September 21, the
International Day of Peace. In partnership with the
Peace and Justice Center of Nevada County, the Coop will hold a dedication ceremony at 9:00 a.m. that
morning. Everyone is invited to attend.
Day of Peace gathering sponsored by
Peace and Justice Center of Nevada County
On the previous day, Sunday, September 20, the
Peace and Justice Center will hold an event called “Give
Peace a Song,” which will feature speakers, music,
a sing-along, and free apple cobbler. The Peace and
Justice Center invites all people of faith, conscience,
and goodwill in the spirit of nonviolence to come
and join in speaking out publicly for an end to war,
poverty, and environmental destruction. The event
will take place from 2:00 to 4:00 p.m. at the Nevada
City Veterans’ Hall at 415 N. Pine Street. For more
information visit www.ncpeace.org. To participate,
contact Lorraine at 274-1077.
What is a Peace Pole?
P
eace Poles are an internationally recognized symbol of the hopes and dreams of the entire
human family, as they stand vigil as a silent prayer for peace on earth. Each Peace Pole
bears the message May Peace Prevail on Earth written in different languages on each of its four
or six sides. Tens of thousands of Peace Poles have been erected in nearly every country in the
world, where they’ve been dedicated as monuments to peace.
Peace Poles have been presented to many international organizations and governments to
promote a culture of peace around the world. Peace-lovers of all faiths have been involved in
Peace Pole dedications, as well as city officials and members of diverse clubs.
There are Peace Poles on the Allenby Bridge between Israel and Jordan; at the War Museum
in Vietnam; at Robben Island in South Africa, where Nelson Mandela was imprisoned; and at
schools, churches, synagogues, mosques, and temples across the U.S. and around the world.
20
SHOPPERS’ FORUM
What are your favorites from our local and regional growers?
Tomatoes, basil, peppers, and
peaches. I grill peaches (not
too hot) and stuff with goat
milk cheese and fresh mint.
You get grill marks and a
great smoky flavor! - Allison
I’m obsessed with kiwis.
I eat them bags at a time.
Kiwis are my favorite
snack.
- Will
I just moved to the area,
and a farm is just down the
road! I joined the Co-op,
and I’m enjoying the leafy
greens and berries.
- Saskia
I like the foods from the
hot bar and salad bar. I just
bought a juicer and will be
buying the locally-grown
carrots and apples.
- Perry
Owner Meeting
Fall Fiesta
Thursday, Oct. 8, 2015
Miners Foundry, Nevada City
Dinner at 5pm • Meeting at 6:15pm
I like the pears, peaches,
red peppers, and the
snow peas.
- Janie
I love avocados, figs,
and strawberries. I make
smoothies with locallygrown fruits, then add
avocado to make “smoothie
puddings!”
- Sienna
Come find out
the latest on our
Next Steps!
Free admission to the meeting
Mexican-style Dinner (Co-op Owners only):
Adults $8 in advance (2 per owner), $10 at the door
Children ages 5-10, $3
Tickets at www. briarpatch.coop or Customer Service.
Beer and wine will be available for purchase
at a no-host bar operated by Miners Foundry.
OWNERS SAVE 10% off A shopping trip in
SEPTEMBER ’15
Ownership must be current or fully-paid to receive discount. Not current? Just renew at any register. No voucher? No problem, just let your cashier know.
Discount is a maximum discount, not in addition to senior, volunteer, or employee discounts. Not valid for catering, special orders, or gift cards.
One voucher per owner household. Owner number ____________. No rain checks. Valid September 1 - 30, 2015.

It`s time to discover LOCAL - BriarPatch Co-op

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