Red Clover August 2015.indd

the
August 2015
Red Clover
The Voice of
Worker Run Since 1975
Preserving Summer's Bounty
Yes You Can!
Canning
for people
who can't
Fermenting
for Fun
Join the riot of
rotting right
WHAT'S INSIDE
4 Bacteria: The
New Good Guy in
Town
New studies point to the
power of probiotics
6
What's New at the Market
Community Market news and our favorite folks
for August
9-13 Hot Deals and Cool Savings
The highest quality and lowest prices of August
14-15 Shop Your Community & Giving back
Meet Revive, brewers of our favorite 'buch in
Sonoma County, and Compassionate Living, a
non-profit fighting for animal rights.
16 Talking Vino with Les Claypool
Get to know one of our favorite local winemakers, musician Les Claypool
18 Putting
Up Summer
Preserving the best of
summer without canning. Freezer jams and
simple fermentaions.
LETTER
from the editor
General
Manager
It’s hard to believe that our
little “against the grain” market has survived 40 years. I
really wanted to say “thrived”
but to be honest it hasn’tt
been a easy road. I wonder
if the folks who started this
gem in 1975 ever thoughtt
about what it would lookk
like in 2015. Luckily we will
have the chance to find out.
We are holding an Historical
History Picnic celebrating
those that have helped shape Community Market and
the Red Clover Workers Brigade throughout the years. It
will be a reunion of sorts. Saturday, August 29th at Julliard Park. (See page 13 for details)
As one of the longest running employees (24 years!), one
of my tasks at the Market is to give each new employee
a verbal history of the Market and the Brigade. Through
the years, I’ve heard bits and pieces of the history and
ups and downs from various folks who worked here. I’ve
also lived quite a few of the experiences myself, having started while we were still on Morgan Street in Santa
Rosa. I am very excited to add more to my collection
of our history and to be able to pass it on to our future
workers and shoppers.
We are worker run, and that means all the people who
have contributed a year or twenty have all had some impact on where we are today. We couldn’t have done it
without each and every one of them.
What a perfect time to say, “Thank you! All our past and
present workers and shoppers!” We are what we are because of you. I can’t wait to see what the Market looks
like in another 40 years.
Thank you for everything.
Mel
General Manager
Want to Contribute an article? Got a cool
event coming up? Noticed a mistake we made?
Got a question for Beer Prudence?
We'd love to hear what you have to say. Send
all questions, corrections and submissions to
[email protected]
August 2015 - The Red
Community Events
3
Michael Franti
& Spearhead
Concerts At Sonoma Mountain Village
Customer Comments
Got something to say? We take your suggestions very seriously. If you have a product you'd like to see or a change you'd like to see us make. Please fill out
a customer suggestion form at the register. Our cashiers will be happy to assist you.
Hey I used to buy my favorite tea through you guys, and now it’s
gone. What gives? Can I special order it?
We had to stop selling several bagged teas due to slow
sales. You are welcome to special order them by the case
anytime you like. Most teas are 6 or 12 boxes to the case.
Ask any team member to help you fill out a special order
form. Bonus: you save 10% by the case.
Please stop carrying Shire City Fire Cider in your vitamin department. Please go to www.freefirecider.com to see why - they trademarked the name of a common herbal recipe that’s existed for
centuries.
Thanks for your concern. We are well aware of Shire City’s
shady business practices and haven’t carried their products since we first heard months ago. We do carry Herbal
Revolutions Fire Tonic in both our stores.
Please don’t hesitate to let us know anytime you suspect
one of our vendors is behaving unethically. We take our
product policy very seriously, and are delighted our customers care as much about this kind of justice as we do.
Please carry Clemy’s Stevia Sweetened Ice Cream.
What a great idea! It’s on the shelves now. Come get a pint
today!
Can you bring in Panda Black Licorice?
Yes we can! It’s here. You can find it at the front of the
store.
I would love to see more raw cheese options. THANKS! xoxo
We will keep an eye out for more raw cheese! If you have
any specific brands or styles you prefer, please let us know.
Thank you so much for not selling bunny meant anymore! I’ll shop
here even more than before now that you discontinued it!
Thanks for your feedback. Shortly after rabbit hit our
Sebastopol shelves, our customers made their feelings
known: No Rabbit! We got the message loud and clear,
and discontinued it. Please feel free to let us know anytime
you’re unhappy about a product we carry. We’re here for
you and will always do our best to meet your needs.
4 | The Red Clover - August 2015
could kraut
be the key?
Unlocking the healthy possibilities of
probiotics and fermented foods
b
acteria have a bad rep. Known for causing disease
and infections, the idea of purposefully consuming
a couple billion extra bacteria could be— literally
and figuratively— hard to swallow. Despite all our
antibacterial soaps and disinfecting wipes, we do know that
there are good bacteria out there as well. Our bodies support
hundreds of trillions of symbiotic and pathogenic bacteria.
This community of microflora is called the microbiome. A
growing body of work suggests that adding more of these
good bacteria to our body can be a great way to support your
health. Many people take probiotics in liquid or pill form but
you can also get your daily dose of bacteria by eating cultured
and fermented foods such as yogurts, krauts, kefirs and pickles.
One of the major functions of our microbiome is aiding the
digestive process; adding more good bacteria to the mix is a
great way to improve overall digestion. Many people find that
by adding kraut to their diet, they are less likely to experience
bloating and indigestion. In fact, many people who suffer from
mild lactose intolerance report that by probiotics and fermented foods have helped them to be able to enjoy dairy products
again.
Many believe that regular consumption of fermented foods
can help your body fight off stomach bugs, and be better
equipped to handle the pathogenic bacteria that cause food
poisoning. Indeed, it has been proven that probiotics dramatically reduce the duration of some cases of infectious diarrhea,
especially in children. Additionally, the medical community is
currently researching whether or not probiotics might be effective in treatment for people suffering from irritable bowel
syndrome (IBS). There is research examining the possibility of
probiotics improving oral health and its use in treating some
skin conditions. Good bacteria is certainly having a moment.
Some of the most exciting research, however, is around how
these bacteria can help our brains. A double blind study from
the Leiden institute of Brain and Cognition at Leiden University suggests that probiotics may aid in improving mood, and
in fighting anxiety and depression.
The researchers examined healthy young adults who had no
mood disorders. Over the course of a month, half of them
consumed a powdered probiotic supplement every night. The
probiotic supplement contained eight types of bacteria, such
as Bifidobacterium, Lactobacillus, and Lactococcus (these
three types of bacteria are among the most studied for mental
health applications). The other half of the participants took a
placebo, although they thought they were taking probiotics.
The people who took probiotic supplements reported less reactivity to sad moods than those who took placebos. In other
words, the people who took probiotic supplements were better
able to overcome sad moods than the others, and thus had
fewer depressive thoughts following bouts of sadness.
The study was small in size and did not run for very long; the
results are preliminary. We cannot, and the study’s authors do
not, infer a causation, but a strong correlation is clear. Indeed,
there are several other recent studies that also suggest a strong
enough link between the consumption of probiotics and probiotic foods and better mental health that this is becoming a
August 2015 - The Red
Feed what feeds your gut:
Prebiotic foods
We know that feeding our gut with good
bacteria is important, but in order to support a healthy microbiome we need to feed
our bacteria. Pathogenic bacteria (the bad
ones) love sugars and easily converted carbohydrates. Your good bacteria are fed by
what are known as prebiotic foods. These
fruits and vegetables are full of highly fibrous carbohydrates.
rapidly growing field of study.
Not much is known about the ways that the gastrointestinal
tract influences mood and behavioral disorders. Another
recent study examined this link and found that people who
took probiotics experienced lower levels of anxiety and depression, and had lower levels of cortisol — the stress hormone — in their saliva when they woke up in the morning.
Still another recent study suggested a correlation between
probiotic consumption and reduced rates of social anxiety.
However, there is no such thing as a panacea. A lot more
research will be needed to decide whether probiotics can
actually improve mood, treat the symptoms of IBS and help
fight off the common cold. In the meantime, eat your greek
yogurt or raw kraut daily to keep your gut bacteria happy,
and who knows, it might have a positive effect on your
mental health too.
Consult your doctor if you are taking antibiotics or a great
deal of prescription medication before adding probiotics
to the mix. To learn more about fermented foods and how
to make delicious ferments at home, make sure you check
out the Farm to Fermentation Festival. August 22nd at the
Sebastopol Grange.
Apples
they say one a day keeps the doctor away
Artichokes
low on the glycemic index
Asparagus
packed with B vitamins and folate
Bananas
full of potassium and vitamin C
Beans
soak them overnight for easier digestion
Cabbage
highly alakalyzing, cabbage's prebiotic
qualities make it a natural fermenting base
for kimchi and saurkraut
Garlic
highly flavorful, and has natural antibacterial qualities that fight the bad bacteria
while feeding the good
Legumes
easier to digest than beans, and full of protein and iron
Onions
a flavorful source of inulin and antioxidants
Root Vegetables
our guts love all the soluble fiber packed
into these delicious roots
5
What's Up at the Market
Sean and Jerome Step Up...
As always, we've got big changes afoot here at the market. Ashley, our lead floormanger in Sebastopol, and Jenny, lead floor manager in SR, have both decieded to
take other positions in the market. Sean, a floor manager from Sebastopol, and
Jerome from the front end in SR have stepped up as our new lead floor managers. Expect to see lots of them. Sean is a Sonoma County native who finds
inspiration in big words and big ideas. An English major at the JC, Sean spends
most of his free time reading and writing, and is moved by the likes of Nietzche,
DeLillo, and Sun Tzu . He also loves to make music. When he doesn't have his
hands on a guitar or his nose in a book, you can find him at the market working
hard to make CM a better place for shoppers and workers alike. Sean says he is honored and excited to take on more responsibility here at the market.
Customers of the month
I've been shopping at CM
since 1981 on Morgan Street
and participated in Mt. People's Co op. I've been in the
natural foods movement since
1971. Community Market is
the most comfortable store
for me.
When I walk in, I'm greeted
with smiles. The air is fresh.
Gay from Sebastopol
I have good conversations
in the produce section about
food prep and recipes. What I
need is easy to find. Fun music while I shop. I don't feel rushed
at the cash register. And it's GoLocal supported.
Big salads with nut and seed sauces are my main meals. I use raw
cashews, almonds, brazil nuts, sunflower seeds, sesame seeds.
Soak, sprout and process with ginger, garlic, fresh turmeric, basil, tomatoes, red bell peppers, avocados, parsley etc. (not all in
the same sauce.) CM also has a great living foods section. Pecan
cashew butter, walnut cashew butter, nori sticks, pesto and pizza
crackers(the best I've ever tasted), manna bread, coconut balls.
I'm hooked on coconut amino and the garlic sauce along with all
the flavors of raw sauerkraut. I really love Community Market.
Thank you to all involved.
I have been shopping at
Martha from SR
the market for around 35
years. I keep coming back
because I buy only organic produce and while
other stores carry conventional produce mixed
in, CM has 100% organic.
There's also the relaxed
environment, and is full
of friendly and helpful
employees. I'm especially
fond of Alicia in produce
who makes me feel so
welcomed, and gives great
tips on preparing different veggies.
My favorite food in the whole world is hot fudge sundaes, but
I have to settle for almond butter, avocados, strawberries and
peaches. I love getting carried away by seasonal produce.
My hobbies are tennis - I've played for decades - and taking
long (very long) walks. I also crochet, knit and make beaded
jewelry.
August 2015 - The Red
and Take the Lead
Over in the big city of Santa Rosa, we've got Jerome. Jerome has been working retail and
customer service for a ages, but he's a bit of a rennaissance man who's done everything
from housepainting, to wearing an Easter bunny head at the mall. Jerome is a movie
buff, and on weekends he can usually be found in front of a big screen with a bowl of
popcorn. When he's not working or taking in the silver screen, he's probably exercising his green thumb in his container garden. He says that, like Garfield, he could live
off lasagna, and that if he had to he could happily live off of nothing but fruit and
cheese. Though still relatively new to the market, Jerome has quickly become a valued
member of the team. Likewise, he's been quoted as saying the only thing that could
make this job better is free gum and roller skates. Jerome says he's positively thrilled to be
stepping into his new role here at the market.
Thanks Sean and Jerome! We're lucky to have you both.
Workers
of
the
month
Seven things about Albert, Santa Rosa, Grocery
1. Albert has been at the market for over 1 year.
2. He loves the enviroment here and the people-coworkers & customers alike.
3. Albert loves to play chess.
4. He is an Applied Math major and hopes to teach at the hight school level
and perhaps even college.
5.Albert rides his bike everywhere. He used to be a BMX racer and even won
a bronze medal at the Red Line Cup in Reno.
6. He loves Indian food, but when he's at the market he likes to eat the sushi
rolls and the Oloves.
7. Albert loves the outdoors and camping. One of the funnest trips he has taken
was an RV trip that started in Big Sur and continued up the coast.
Seven things about Miho, Sebastopol, Deli
1. Miho has been with the market for 1 year and 9 months.
2.She was born in Japan, but has lived in the US for 14 years.
3. Miho has a serious case of wanderlust, and has travelled to over 12 countries,
some of them multiple times.
5. She is an accomplished taiko drummer, and has a green thumb when it comes
to succulents and spider plants.
6. Miho loves thai food (when it's not too spicy) and has a weakness for anything
sweet.
7. Miho's favorite product at CM is Japan Traditional Food's locally made Natto.
This highly nutricious dish of fermented soybeans is a notoriously acquired taste that
Miho hated as a kid, but loves more and more with each passing year.
7
8 | The Red Clover - August 2015
Beer Prudence
Cheese of the Month
Beer Prudence,
I’m a long time beer drinker, but I’d like to branchh
out and try something new. I know there’s lots of local cideries producing all kinds
of different ciders, but where do I even start?
The Amazing Ciderman
Dear Ciderman,
This is a stumper for me. I have a small revolving lineup of ciders
that make appearances in my fridge, but I am far from an expert. I’m
bringing in my friend Cask Alice, who is far more qualified to answer
your question. Take it away, Alice:
“I’m so glad you asked! Until fairly recently, commercial ciders have
been few in number, and often far too sweet for my taste. Fortunately,
the selection of craft ciders has exploded in recent years. There are
complex, fruity and dry choices both in the bottle and on tap in almost any brew pub you care to set foot in. We have a lovely range
of local offerings here in Sonoma County, many focused on taking
advantage of the heirloom varieties that were once plentiful in our
apple growing region. Here are some personal favorites.
Tilted Shed Lost Orchard Cider This cider was developed using
heritage apples from a local revitalized abandoned cider apple orchard. Mildly spritzy, slightly hazy and golden in color, the nose is
apple, lemon, and loamy forest floor, with a keen yeasty note. The medium-bodied brew tastes of bitter apple and sage with a hint of tart
lemon and whisper of sweet apple. Pairs nicely with smoked salmon,
pork dishes and salty cured meats.
Devoto “Save the Gravenstein” Primarily dry with a striking acidity,
this lovely offering from Devoto has a clear golden pour, with a green
apple tartness and a hint of citrus, the slight sweetness adds a delightful balancing note. Try with roasted chicken or mild fish or a summer
fruit and cheese plate.”
So the expert has spoken. And if you’re feeling lucky, drop by the
Garden at Sebastopol Community Market for a glass of whatever we
have on our dedicated cider tap.
All beers mentioned can be found on our shelves (or on our taps) at our Sebastopol Store.
Please forward any questions for Beer Prudence to [email protected].
W
e all know one of those people who swears up
and down that there's no way on this green
earth that they'll ever enjoy goat cheese. Find that
person and give them a slice of pizza made with Mt.
Sterling Co-op Creamery's Goat Milk Mozzarella
and watch them eat their words (along with the rest
of that pizza). This pasteurized goat's milk cheese is
ever so slightly drier than your average mozz, but has
the classic milky-fresh flavor that characterizes most
mozzarellas. There is a slight goaty tang to it, but
rather than that barnyard kick associated with most
goat cheeses, this provides a solid grounding layer of
earthiness, which ultimately makes this a great cheese
for any recipe. This mozzarella is perfect in a sandwich or on a pizza and melts beautifully. Though it
would certainly hold its own on a cheese plate (especially surrounded by sharper and more pungent options), its flavor really shines when paired with bright
fresh flavors. Try layering slices of this cheese with
ripe heirloom tomatoes and fresh basil leaves. Drizzle
with balsamic vinegar or a fruity extra virgin olive oil
for a quick caprese salad.
August Sales
August 2015
at
Worker Run Since 1975
$17.99
Jarrow
Saccharomyces
Boulardii + MOS
90 ct
Probiotics = Healthy Gut
$16.99
The effects of modern living can cause an imbalance in our intestinal microflora, which can impact our overall health. Probiotic supplements help restore
the population of good bacteria to maintain a healthy digestive system.
Many people find them especially helpful at restoring intestinal balance after
finishing a course of prescription antibiotics.
Jarrow
Fem-Dophilus
30 ct
Here are 3 of our faves, on sale all through August
Jarrow Saccharomyces Boulardii + MOS
contains a probiotic yeast that survives stomach acid to deliver its benefits
to the intestinal tract. This strain helps protect and maintain normal intestinal microflora. MOS is an oligosaccharide that can discourage bacteria from
adhering to cells.
Jarrow Fem-Dophilus
contains two strains, Lactobacillus rhamnosus and Lactobacillus reuteri, which
colonize and promote healthy vaginal and urinary tract health.
UP4 Probiotics Kid's Cubes
supplement intestinal microflora which supports a healthy digestive system
with vitamin D3 for bone support.
$19.99
UP4
Kid's Cubes
Probiotics
60 ct
10 | The Red Clover - August 2015
Lightlife Foods
Food For Life
Late July
Essentia
Organic Tempeh
Sprouted Corn Tortillas
Classico Tortilla Chips
9.5 pH Water
8 oz
10 oz
5.5 oz
1 Liter
$2.49
$2.69
$2.49
$1.59
Chameleon Cold Brew
Rudi’s Rocky Mountain
Lundberg
So Delicious
Sourdough Bread
Rice Pilaf
Culinary Coconut Milk
22 oz
6 oz
11 oz
$3.99
$2.49
$1.79
Coffee Concentrate
16 oz
$4.99
Annies
Barnana Organic
Pamaela's Gluten Free
Tejava
Cheddar Squares
Banana Bites
Whenever bars
Black Tea
7.5 oz
3.5 oz
5 ct
1 Liter
$2.99
& More
$3.79
Organic Harvest Hot Sauce, 5 oz, $2.69
The Real Co. Coarse Himalayan Pink Rock Salt, 20 oz, $4.99
Hail Merry Chocolate Tarts, 3 oz, $2.99
Tofurky Breakfast Links, 8 oz, $2.99
Bhakti Chai, 16 oz, $3.29
Quorn Chicken Style Nuggets, 10.6 oz, $4.29
$3.49
$1.39
Ancient Harvest Organic Quinoa, 12 oz, $5.49
Earth Balance Coconut Peanut Butter, 16 oz, $4.29
Koyo Ramen Noodles, 2 oz, $.99
Zevia Zero Calorie Soda, 6 pack, $4.39
One Degree Organics Veganic Sprouted Cereal, $3.69
So Delicious Coconut Beverage, 32 oz, $2.19
Produce sales change daily.
August 2015 - The Red
Visit us for the very best prices on
100%organic fruits and veg gies!
W e l l n e s s
Health &
BodyCare
Desert Essence
Nature's Gate Fragrance Free
Rainbow Light Gummy Vitamin
Garden of Life Raw Fit
Mint Tea Tree Toothpaste
Lotion
C Slices
All Flavors
90 ct
420-451 grams
6.25 oz.
18 oz
$5.49
$6.49
Jarrow
Herb Pharm
Now
Solgar Curcumin
Jarro-Dophilus EPS
Kava Kava extract
Vegetable Glycerine
Soft Gels
60 ct
$15.99
1 oz
$9.99
$7.99
16oz
$6.99
$36.99
30ct/60ct
$19.99/$35.99
& More Wellness
Herb Pharm Relaxing Sleep 1 oz $8.99
Herb Pharm Lemon Balm Extract 1 oz $8.99
Herb Pharm Anxiety Soother 1 oz $8.99
Vega Smoothie Pouch, All Flavors $14.99
Alba Good & Clean Toxin Release Scrub 6 oz $7.99
Giovanni Smooth As Silk Shampoo & Conditioner $5.99
Jason PowerSmile Toothpaste 6 oz $5.99
Nutrition Now Adult Gummy MultiVitamins 70ct $8.49
Rainbow Light Vitamin D Sun Gummy 50ct $8.59
Acure Argan Oil 1 oz Reg $12.99, Sale $10.59
A good laugh and a long sleep are the best cure in
the doctor's book.
Irish Proverb
11
Bulk Savings
Organic
Adzuki Beans
Organic
Whole Cashews
Organic
Red Lentils
Organic Walnuts
Organic Quinoa
Organic Apple Rings
$2.29 /lb
$10.49 /lb
$2.39 /lb
$15.99 /lb
$6.69 /lb
$10.49 /lb
Organic Hulled
Sunflower Seeds
Organic Thompson
Raisins
$3.29 /lb
& More
Organic Kidney Beans sale $2.39
Organic Braggs Aminos sale $2.79
Organic Fresh Ground Peanut Butter $4.59
Organic
Imported
Pumpkin
g
p
p Seeds $$5.99
Xylitol $5.99
The
Deli
Open 8am-8pm, Sebastopol
$2.59 /lb
Shopping in Bulk means everyday savings because you're not paying for flashy packaging. Forgoing packaging decreases your ecological footprint as well as your grocery bill! Go bagless, and
bring your own containers to lessen that footprint even more. Just remember to have your container weighed by a cashier before you fill it up!
Triple Decker Classic Club
August Special
This classic favorite features roasted turkey Virginia ham, crisp bacon, lettuce
tomato and a touch of mayo stacked amid 3 slices of perfectly
toasted sourdough bread.
$6.99
There is no sincerer love than the love of food.
-George Bernard Shaw
Vegan Pick for July
Bitchin' Sauce
Brought in by popular demand, Bitchin
Sauce is a versatile almond based sauce,
dip or spread that tastes great on chips,
pita, bread, veggies, sandwiches, tacos, wraps,
tofu, and whatever else you can think to put it on.
Look for Original, Cilantro, and Chipotle Chili. Consider yourself
warned, though, this hard to find sauce is big time addictive. Your
chips will never be the same
RCWB REUNION PICNIC
August 2015 - The Red
13
Worker
Favorites
Chris M
Chris, our Wellness Buyer at
the good old Santa Rosa Store, has many
favorites. Here are his top ten.
Blueberries
Blueberries are a fantastic food that I eat 365 days of
the year, twice a day. Can't stop, send help.
Strauss Organic Non-fat Greek yogurt
Huge amount of protein, calcium, and immune
boosting probiotics. I eat it every day.
The Bulk Herb Wall
Being able to make your own curry powder is really
fun, and I originally started shopping at the market
for the bulk herbs.
Nature's Path Mesa Sunrise
My favorite organic and gluten free cereal, I buy cases
of it at a time.
Aubrey Men's Stock Deodorant Recently started using
this and I'm sold. Completely clean ingredients, lasts
all day, and makes you smell like a manly tree.
On June 25th, we marked our 40th year as part of this amazing
Sonoma County natural foods community. We had a party on
the 20th, and offered 10% off all day on the 25th. But we want
to celebrate all year long! This month we're feteing our most
loyal of customers, those individuals who dreamed and labored
and loved with us all those years ago. Were you a part of the
Red Clover Workers Brigade in the 70s or 80s? Did you bake
bread or drive trucks for us? Did you attend communal operational meetings and doodle psychadelic vegetable art for our
tee-shirts? If yes, join us on August 29th from 12-4PM for our
RCWB and friends reunion picnic at Julliard Park in Santa Rosa.
Please RSVP to [email protected]
Barbara's Jalapeno Cheese Puffs
I had to tell the cashiers to not allow me to buy these.
I literally pour them into my mouth.
Miyoko's Sundried Tomato Vegan Cheese
Buy stock in this if you can it's going to be big, because this vegan cheese is absolutely delicious.
F.A. Nino's Chocolate Chipotle Adobo Sauce
Fantastic spicy, bold flavored sauce that's a combination of mole and bbq sauce.
Tempt Coconut Hempmilk
I love all hemp foods and this hemp milk blend is
tasty, rich, and so good for you.
Himalayan salt lamp
First time I saw one of these was in CM, and it's such
a great mood or night light, and it produces negative
ions!
CM loves this vendor:
Revive Kombucha
Revive's New flavors, Cam
mpfire, Ascend, and Up Beat wiill be on sale through the month of August!
People often want something to drink. You might like something cold right now too. But conscientious people won’t drink
just anything. They’d like that drink to be delicious, good for
their body, great with food, and made carefully by ethical, caring people. When Revive Kombucha launched at the Santa
Rosa Farmer’s Market in 2010, that was our mission: to make
an amazing tasting kombucha that people loved and felt good
about. We poured our hearts into it, and it worked. We made
some a great Kombucha that was organic, vegan, raw, packed
with probiotics and really tasty, and people kept asking for more.
Back then it was just a tiny operation, with the two of us, Rebekah
and Sean Lovett, brewing and self-distributing bottles of buch to
local grocers (including Community Market of course!), working our cart at the farmer’s markets and driving kegs to nearby
restaurants. We started by selling one great flavor, The O.G., and
with one foot in front of the other, we grew from our little mom
and pop operation, into one of the best-selling kombuchas in
Sonoma County. Now we have seven flavors, still organic, still
vegan, still raw, and each with their own distinct craft brew style,
including our caffeine-free Free Ride, and our sugar-free Ascend.
As we’ve grown, Revive has also taken the
lead on environmental production and bottling practices. They’re as sustainable for the
earth and positive for our community as we
know how to achieve. We source certified org a n i c , fair-trade, non-GMO certified ingredients, and seek
out local products, purveyors and partners. We use water recycling and reclamation to further reduce our environmental impact
and most notably, we run
the only bottle
exchange program in the
United States.
Every bottle
we sell can be
returned to us
to be washed
and
used
again. It wasn’t
easy to make
Bottle
Exchange work,
but with the partnership of our customers and stores like Community Market we’ve retrieved and reused over 75% of our
bottles, day after day, for five years. That’s thousands of tons
of bottles kept out of the manufacturing and waste stream!
Along the way, we’ve become an incredible production crew, a
group that feels like a big family full of great people who live,
work and thrive right here in Sonoma County. For all of us on
the Revive Kombucha crew, there’s been no greater affirmation for our work, than to see so many of you come back as
loyal customers to drink our kombucha, and drink to your own
health again and again. It’s why we do this, and we’re so grateful for the chance to keep brewing our kombucha for you.
C
CM loves this non-profit:
August 2015 - The Red
15
COMPASSIONATE LIVING
Formed in 2008, Compassionate Living is a 501c3 non-profit
organization working for a world
where no animal has to suffer at human hands. The miseryy
many animals endure for meat, dairy and eggs is horrific, and
the health and environmental benefits if avoiding these foods
is immense.
Through outreach campaigns, educational initiatives and com“The Vegfest
munity building activities. Compassionate Living works not only was magnificent!
to relieve the suffering of farmed animals, but to show how we Everywhere I went,
can build a more sustainable, just, and nonviolent world. A world people were enjoying
where every species can prosper in peace and vibrant health. all the offerings, getCompassionate Living hosts knowledgeable speakers, film show- ting more informed
ings, vegan potlucks and more in various cities in Sonoma Coun- and educated, loving
ty throughout the year. We have our annual 4th of July Vegan BBQ every year where we provide the veggie the food, and soakhot dogs and hamburgers and our Compassionate Thanksgiving Feast brings hundreds of folks looking for a ing in the awesome
fun, delicious and cruelty free holiday celebration. These informative events, attended by both vegans and the energy for the sake
of the animals. I had
veg-curious, build community, respect, and support around cruelty-free eating.
such a great day
Our Outreach Team is energizing the county with educational leafleting and tabling at our local
feeling the camarafarmers markets and other events, informing our community about the suffering of farmed
derie
of the commuanimals in food production and the many benefits of a plant-based diet. We offer a Sonoma
County Restaurant Guide on our website to help folks find vegetarian and veg-friendly restaurants in every citynity of animal people
and the veg-curious
and other resources for making the most compassionate food choices.
folks, too. What a
Our pride and joy is organizing the Sonoma County VegFest, a celebration of compassionate
huge project, and
eating, held in Santa Rosa every summer. This year’s VegFest on August 15 and will be a fullwhat
a fantastic sucfeatured, indoor-outdoor celebration of compassionate, healthy and environmentally responsible
living and eating. The SoCo VegFest will feature dozens of vendors, nationally recognized speakers, vegan cess! What an important day this was.”
cooking demonstrations, food samples, a film showing, eco-clothing, a kid’s area and more.
With gratitude,
At Compassionate Living, we want to educate our community about the plight of farmed
Miriam Wald
animals, help folks that are curious about a more compassionate lifestyle and support new vegans
with knowledge about how to maintain and thrive on a cruelty-free diet.
You can learn more about getting involved by visiting us online at www.socoveg.org or contacting [email protected].
Want to Support Compassionate Living? For the
whole month of August,
you can round up your total to the nearest dollar at
the register to benefit this
amazing organization. Let
your cashier know if you're
interested in participating in Change for Change.
Our Change for Change program is raising thousands of dollars for deserving local charitable organizations. Do you know a great non-profit you want to nominate?
Send your nominations to [email protected]
16 | The Red Clover - August 2015
talking
vino
with Les Claypool of CC Pachyderm
by Jenny Hartzog
yards in and around
One of our favorite things about offering wine to our
Sebastopol—Hurst,
community is getting to know local producers and
Rice-Spivak, Moore
helping to make local wines more accessible. A current
and Thorn Ridge.
favorite of mine is Claypool Cellars, a label started by
Sonoma County’s own Les Claypool of the band Primus. What is your winemaking philosophy?
They have a cozy tasting room located just across the
Our philosophy is to
street from our Sebastopol store a refurbished caboose.
make the best juice
If you're looking for a delicious and spunky bottle of
wine, look for the CC Pachyderm labels on our shelves at we possibly can but not take ourselves too damned serithe Sebastopol Community Market. The 2011 Fancy Red ous. Same philosophy I’ve had with my music career and
life in general.
and the 2013 Russian River Valley Rosé are my personal
What makes Claypool Cellars special?
favorites.
In the spirit of getting to know our local wines and wine No one throws a party like the Claypool Cellars staff, for
good or ill. The notion being that you can have extremely
community I asked Les some questions about his label
fine wine and still be “outside the box” as it were; sauand why he decided to get into winemaking.
erkraut parties, avant music vino jamborees and a Fancy
How did Claypool Cellars come to exist?
Booze Caboose tasting room in an old train station.
After living in Sonoma County for years, a couple budWhat does Pachyderm mean?
dies and I decided if we made our own Pinot it would
The name Pachyderm came from a suggestion by my
be cheaper than buying our local favorites. We ended
buddy and fancy sommelier, Jai Wilson when he said
up with not just the one ton we originally wanted, but
I should call the wine Southbound Pachyderm after a
four tons of premium Russian River Valley Pinot Noir
Primus composition. At the time I was dazzled by the
in a year when fruit was very difficult to get. That was in
deep rich color of our first vintage (2007) so I dubbed it
2007, a vintage considered by some to be the harvest of
Purple Pachyderm. Our logo being an elephant balancing
the century for Pinot Noir in the Russian River Valley. It
on a wine barrel with a glass of pinot grasped
was with this fruit, some help from a
in his trunk, implies balance. But literally,
hot-shot winemaker buddy and some
Pachyderm means any thick-skinned mamwads of cash, that Purple Pachyderm
mal—elephants, rhinos, hippos.
was born.
What is your current favorite wine?
What excites you the most about
I travel the world playing music and drinkhaving your own label?
ing Pinot. When I return from a tour the first
I’ve been fortunate to have had an inthing I do is crack a Claypool Cellars Pinot
fluence on many young people entering
and I know I’m home.
into the world of playing the type of
What is one aspect of winemaking that
music that is not necessarily what they
might surprise people?
are used to. With our wine, we’ve been
I’m amazed how much winemaking is like
able to turn young folks onto the glory
producing an album. It’s all very subjective--a
of Sonoma Coast Pinot and the craftslittle more attack on the kick drum/more new
manship of of our winemakers, Ross
oak. Guitar through a Fairchild compressor/
Cobb and Katy Wilson.
longer cold soak. When to pick the grapes/
Why Sonoma County?
when to crank up the bass, etc. It’s where the
I’ve lived in the Russian River Valley for
photo by Josh Keppel
personality and style of the winemaker or
20 years now and I’ve yet to find a place
on the planet that I find more alluring. Coincidentally my record producer is defined.
great, great grandparents migrated to and settled in West What makes a great wine?
Sonoma County from Italy many years ago. I moved here It’s all subjective. Some like them big, some like them
delicate. Some like crispy, some like silky. When all's said
prior to having that knowledge so there must be someand done it’s about balance. And, very much like making
thing in my blood that compels me to wave the Sonoma
music, if you are passionate, you will continue to learn
flag.
and evolve both as a producer and consumer. But what
Where are your grapes sourced from?
the hell do I know? I’m just a bass player.
Our grapes are sourced from a handful of select vine-
August 2015 - The Red
The green team speaks:
The Footprint of Your Food.
In times of water scarcity it is important to know how to save water. To know how to
save, we first need to know how we use. The Pacific Institute based in Oakland, California has been at the forefront in documenting California's water consumption using what
they call our "water footprint". They report this footprint as two separate components:
"green water"--the amount of precipitation and soil moisture (naturally occurring) that is
directly used; and "blue water"--the amount of surface or groundwater (using infrastructure) that is applied in growing or manufacturing. A third component known as "grey
water", which is the amount of water required to assimilate pollutants back into water
bodies at levels that meet governing standards, is reported separately.
The Pacific Institute reports that all of California's goods and services are produced
using around 64% "blue" water and 36% "green" water. Out of this total, 93% percent
is used by our agricultural sector, 5% by residential, and 1% each by the commercial and
industrial sectors. Within the agricultural sector, more than half of our water is used for
animal feed, alfalfa, straw, and hay which are grown in order to produce meat and dairy.
Crops such as almonds that have received a lot of press regarding their high water
consumption are heavy water users, but not in comparison to the crops required by the
meat and dairy industry. Wine grapes also require much water usage but we are fortunate here in wine country to have access to multiple growers who practice "dry farming"
techniques. These techniques are becoming more popular and require significantly less
water to produce wine, without losing quality.
The San Francisco Public Utilities Commission has recently helped to develop a lesson plan for elementary age students to encourage awareness of our water usage as it
relates to our food choices. They have listed common daily food items and shown how
many gallons of water are needed to produce each item. This is a fun and educational
way to ensure that our future is filled with conscious adults who know how their consumption patterns affect our environmental resources. For example, they report in their
lesson plan that one hamburger takes 625 gallons of water to produce as compared to
one tofu burger that takes only 80 gallons of water to produce. See their website for
more info about the food you eat and water footprint.
As most of our customers and workers are already aware, what we consume has
everything to do with how we impact the condition of the Earth and our collective ecology. Even those of us who do not choose to adhere to a strict plant based or vegan diet
can still have a profound impact on the environment just by altering our daily consumption patterns. Remember, you don't have to be vegan or even vegetarian to substitute
a meat or dairy dish for a plant based dish every so often. At Community Market we
support Meatless Mondays, which is a simple and effective way to reduce your food
footprint if you’re not already living a plant-based lifestyle. Community Market strives to
make these choices readily available to us all so please don't hesitate to ask us to help you
find what you're looking for. Thanks, and stay hydrated!
17
Chair
Massage
with
Miranda
With skilled
hands and an
open heart,
Miranda
Lorell brings
over 30 years
of bodywork
experience to
Sebastopol
Community
Market
to offer
relaxing and
rejuvenating
chair massage.
Every Sat&Sun
12:00-7:30
pm
@ the barlow
Sonoma County Healing Academy in Sebastopol offers and models Self Care, Education & Practices to our community through
h
original innovative approaches. SoCoHa services include experiential Hands-On Private Practice, Classes/Workshops/Lecture, and a Low Cost Clinic. SoCoHa supports and encourages life-long learning, life-sustaining personal growth & wholistic
community based business development.
For more info or to schedule an appointment call VicchiOleski 707.799.8080 or visit online WWW.SOCOHA.ORG
18 | The Red Clover - August 2015
The Time Is Ripe
Galia
Melons
Galia's are a hybrid of honeydew and cantaloupe. The
outer husk is very similar to
that of the cantaloupe, butt
the inner fruity flesh is lightt
yellow to green, like a honeydew melon. The taste is also
a unique combination of the two, which many people enjoy. Galia melons are high in vitamin C, vitamin A, carotenoids, bioflavonoids, various minerals, like potassium,
calcium, and iron, as well as significant levels of dietary
fiber, including pectin. Also, it has no fat, no cholesterol,
and is low in calories.
Gravenstein
Apples
The Gravenstein apple has a
tart flavor. It is picked in Julyy
and August and is commonlyy
used as a cooking apple, especially for apple sauce and
apple cider. It does not keep
well, so it is available only in season. The skin is a delicately
waxy yellow-green with crimson spots and reddish lines, but
the apple may also occur in a classic red variation. The flesh is
juicy, finely grained, and light yellow.
Figs
Although dried figs are
available throughout the
year, there is nothing like
the unique taste and texture of fresh figs. They are
lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September.
Canning F
W
L
Not allll off us h
N
have the
h time,
i
space, kknow-how
h
and
d ambition
bi i
needed for a true canning project, but just because we don't
know a jar lifter from a canning wrench doesn't mean we can't
stock up on homemade jams and other summer preserves.By
sticking to freezer jams and lacto fermented pickles, you can
preserve Summer's bounty without even turning on your stove.
Kick Out The Jams
Raspberry Freezer Jam
2 lbs raspberries
2T kirschwasser or other fruit liqueur (optional, you may
also substitute lemon juoce if you like tart jams)
2 Cups granualted sugar (we prefer raw, this amount may be
adjusted to taste. sugar can be replaced with honey, agave,
maple syrup, xylitol, etc )
3t Pomona's Universal Pectin (recipe steps differ depending
on what pectin you use. If you choose a different brand, be
sure to adjust the recipe accordingly.)
6t calcium water (included with Pomona's Pectin)
Crush the berries with the liqueur. A potato masher
speeds this up. Then stir in sugar.
In a small bowl or saucepan, blend
3 teaspoons pectin powder with ¼
cup boiling water with an immersion
blender or vigorous whisking until
fully and evenly dissolved (don't
slack off here or you'll have lumpy
jam.) Immediately stir it into the
fruit/sugar mixture. Add 6 teaspoons calcium water at the end and
stir well.
Put Jam into fridge to set. This jam
lasts about 2 weeks in the fridge, and
1 year in the freezer.
T recipe is highly adaptable. Try
This
differen't combinations of fruits and
flavorers. I like Strawberry and mint or
peach and thyme (with a splash of bourbon or peach and ginger.
For Those Who Cannot
What's the Dill with
Lacto Fermentation?
You can pretty much lacto-ferment any vegetable, and here I use a
colorful medley of cauliflower, carrots, and red bell peppers. I also
throw in a few spices, which you can adapt to your taste, and grape
leaves, which help keep the pickles crisp. (If you don't have access
to grape leaves, you can omit them or try using black tea, oak leaves,
or other tannin-rich leaves.)
Pile the ingredients in a jar, add salted water, cover the jar, and let
the bacteria do their thing. You can put the jar in a cupboard, but
I prefer to leave it out on the counter so I can see and taste what's
going on. The pickles will be ready when they taste and smell good
to you — anywhere from a few hours to a few weeks depending on
the ingredients and environmental conditions. This batch was good
and tangy in three days.
Mixed Vegetable Pickles
3 tablespoons sea salt, pickling salt,
or kosher salt (see Recipe Notes)
1 quart water (see Recipe Notes)
1 cup small cauliflower florets
1 cup carrot chunks or slices
1 cup red bell pepper chunks or
slices
1 clove garlic, smashed and peeled
1 bay leaf
1/2 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1-2 grape leaves (optional, to help
keep pickles crisp)
Combine salt and water in a
measuring cup and stir until
Illustration used with permission by Joe Wirtheim
the salt is dissolved. (You can heat
the water first to make the salt easier to dissolve, but it's not
necessary. Let it come to room temperature before making
the pickles.)
Place the remaining ingredients in a very clean, large jar (a
half-gallon mason jar works well). Pour the salt water over the
vegetables, leaving at least 1 inch of headspace at the top of
the jar. If necessary, add more water to cover the vegetables.
(Optionally, place a small bowl or jar on top of the vegetables
Want to pickle
something else?
Green beans,
cucumbers, asparagus, beets,
radishes, zucchini,
watermelon rind,
and any number
to hold them under the brine.)
of other vegetaCover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste bles make for delithe pickles and release gases produced during fermentation. If any mold or scum has formed on cious options. You
the top, simply skim it off. (If using a jar fitted with an airlock, you don't need to "burp" it; just can experiment on
open occasionally to taste.)
your own, or do
When pickles taste to your liking, transfer the jar to the refrigerator. They will continue to ferment a quick search for
very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will "lacto fermented
last for quite some time, at least a month or longer.
pickles" to find a
Recipe Notes
whole world of
Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.
pickling recipes.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you
can. It is also recommended to rinse the vegetables in un-chlorinated water rather than tap water. Reverse osmosis filtered water,
like that sold at Community Market for $0.39/ gal works particularly well.
Santa Rosa
1899 Mendocino Ave.
(707) 546-1806
weekdays 8am-9pm
weekends 9am-9pm
Sebastopol
6762 Sebastopol Ave.
(707) 407-4020
daily 8am-10pm