Tis the season! - 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
‘Tis the season!
sponsored by BriarPatch
Thursdays at In The Kitchen
in Nevada City
BriarPatch Pastry Chef/Baker
Carol Weeks kicked off the
co-op cooking class series with a
sold-out class titled “Fall Pies.”
Photo by Akim Aginsky
inside
Debit fee savings for Co-op............ 3
Holiday green gift ideas ................................... 3
Herbal cold remedies ....................................................4-5
What is “Natural”?..................................................................................... 6-7
GMO updates, slime, and other food news........8-9
Community events: fungus & films............................... 10-11
A Wine Crush photo gallery.............................................................12-13
Made for shade: garden update ..................................................... 15
Joerschke store redux ................................................................................. 16-17
Cooking Class Schedules...................................................................... 18-19
June/July 2011
2
December 2011/January 2012
The Vine, BriarPatch’s Community Newsletter
Co-op and Community
Editor’s Note
Letters
Cooperate. It’s worth it.
by Stephanie Mandel
A
s 2011 winds down, so does our series of articles on
BriarPatch’s history, which ran throughout the year to
celebrate our Co-op’s 35th anniversary. I hope you enjoyed
these glimpses into the Co-op’s past. Our thanks to Bill
Drake for bravely tackling these articles in his spare time
away from the Customer Service window. In this issue,
Roy Ruff, interim General Manager of BriarPatch in 1993,
fills in some of the Joerschke store’s history and adds some
acknowledgements.
Our theme for 2012? Look for articles on cooperatives
of all kinds, as we honor and explore the realities behind
the International Year of the Co-op.
Surveys tell us that many — even most — people
come to BriarPatch largely for the good food. If you aren’t
familiar with the cooperative business model, it may be
hard to believe that BriarPatch, incorporated in the state
of California as a cooperative, is truly owned by all of us
who have joined. The wealth created here is shared among
our many owners and the community; it is not banked by
a few executives or stockholders. It’s a model we can all be
proud to be part of, and we can emulate it in other areas
of our economic life, as well.
Those who’ve been around awhile know that being
involved in a cooperative isn’t easy. Working cooperatively
with other people challenges us at some very deep levels.
Is it worth it? I think so, and evidently, so do a great many
others. It is often said that learning to work in harmony
with others is a big part of the challenge of life.
Indeed, Bertrand Russell, the Nobel Prize-winning
philosopher and mathematician, went so far as to say,
“The only thing that will redeem mankind is cooperation.”
Holiday giving
for families in need
B
riarPatch shoppers will be able to help families in
need by making donations to Foothills Healthy
Babies at the registers throughout December.
A project of Child Advocates of Nevada County,
Foothills Healthy Babies provides emotional and practical
support to pregnant women and families of newborns.
Families who are coping with crisis or ongoing challenges
and are worried about caring for a newborn may be
eligible for these free services.
Trained Home Visitors help these families get off to a
great start by providing referrals, parent education, and
support. They help families identify their strengths and
set goals. They assist families as needed for up to 3 years.
Other ways to give at the Patch
Donate to the BriarPatch
Cooperative Community
Fund as you check out —
any amount, any time.
Donate non-perishable
food to the Food Bank. The
bin sits next to the store exit
all year long, and during the
holidays your contributions
are particularly meaningful
and welcome.
A
Thank you, generous
BriarPatch shoppers
s the struggle to save our state parks moves into its
sixth month, I continue to be very encouraged by
the amount of donations being collected at BriarPatch
Co-op. On behalf of my father, John Olmsted, I have to say
thank you to the
many families
and individuals
who are giving
so generou sly
out of their
hard-earned
paychecks,
especially in
this time of
belt-tightening
a nd f i n a nc i a l
u n c e r t a i n t y.
I know my
Lyndsay Molsberry holds the
donation bottle for the Olmsted
fat her wou ld
Park Fund.
be emotionally
touched by the continuously high dollar amount being
given, currently upwards of $1,200 just from this one
location, and I am as well. I hope to say to the Governor
and the Department of Parks and Recreation that we are
indeed concerned about our parks, and are willing to
put our money where are convictions lie, now and in the
future.
You and your customers are doing a great thing—
please keep it up!
Alden Olmsted, Executive Director, Olmsted Park Fund
For information about advertising in The Vine,
go to www.briarpatch.coop/pages/newsletter
Editor: Stephanie Mandel
530-272-5333 ext. 127, [email protected]
The Vine
Moving? Please let us know where. Send an email message with
your new mailing address to [email protected], call
530-272-5333 ext. 103, or fill out an owner change form at the store.
Published bimonthly by BriarPatch Co-op
290 Sierra College Drive, Suite A
Grass Valley, CA 95945
530-272-5333 fax 530-272-1204
www.briarpatch.coop
Read The Vine online at www.briarpatch.coop/pages/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.
Contributors:
Bill Drake, Mellisa Hannum, Chris Maher,
PCC Sound Consumer,
Carolyn & Gregory Weisswasser
Words, Pictures, Production:
Josh Bumgarner, Margaret Campbell,
Tony Finnerty, Mellisa Hannum, Robert Stephson
Deadline for Feb./Mar. 2012 issue: Dec. 30, 2011
3
Around the Patch
Holiday
Hours
BriarPatch will close for two
big holidays, to give all the
store’s employees the day off.
Fri., Dec. 24 –
Sat., Dec. 25 –
Fri., Dec. 31 –
Sat., Jan. 1 – Open 7:00 a.m. to 7:00 p.m.
Closed (Merry Christmas!)
Open 7:00 a.m. to 10:00 p.m.
Closed (Happy New Year!)
Green gifts from the Patch
•
•
•
•
•
•
•
•
•
Socks made from organic cotton & recycled fiber
Candles made from beeswax
Toys from recycled plastic, made in San Francisco
Soaps from Frontier Angel of Grass Valley
Fair Trade Coffees and Teas
Chocolate Bars and Cocoa from Equal Exchange
Soaps and Lotions from Dr. Bronners and Alaffia
Regional Olive Oils from Apollo, Calolea, and more
Local Honey from McClaughry Farms and
Elmore’s Beehive Products
• Wines from Nevada County wineries
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
Will that be debit or credit?
by Mark Warner, CPA, Director of Finance
T
here has been a lot of press
recently about the Federal
Government lowering fees on
debit card transactions. This has
been a confusing area for us at
BriarPatch to navigate, just as it
for you. To alleviate some (not
all) of the confusion, I would like
to share with you some statistics
gleaned from our merchant card service and our own
research. We also have a suggestion as to how you might
be able to easily help our co-op.
Our credit and debit card transactions are processed
by our merchant account service, named Mercury.
The simplest way we compare debit and credit cards
is the average amount per transaction (sale), since we
are charged a total for each type of card. This gets a bit
complicated, though, because there is a gray area between
the two types of cards. A major item of expense for the
Co-op is charges for the “rewards” banks offer — those
freebie gifts or cash you get back on things you buy. (And
you thought the banks were just being generous!) The grey
area is that many debit cards also involve rewards, so the
distinction between the two can get hazy.
For purposes of discussion, we will draw a line
between debit cards that do not have “rewards” attached,
and all other debit and credit transactions.
Here are some stats that tell the story. (If you overload
on the details, just skip to the “take-home message” that
follows.)
These charges are from prior months that do not
included the reduced fee.
Percent of BriarPatch merchant card transactions via debit card: 60%
Percent of BriarPatch merchant card transactions via credit cards or
debit cards that have rewards attached: 40%
Charge by merchant card service for every transaction (sale): $0.05
Average charge for each debit transaction: $0.36
Average charge for each credit transaction (or debit transaction/sale
that has a rewards feature attached): $0.79
Industry Averages (source: New York Times):
Average bank charge for each debit card transaction: $0.44 to $0.48
New cap on debit card per transaction fee: $0.24
Cost of banks to process each debit transaction: $0.12
These facts make it easy to draw a few conclusions.
• Purchases made with debit cards cost the co-op much
less than those made with credit cards. Even prior to
the debit fee cap, they cost us half as much to process
as credit card payments.
• Purchases made with debit cards will cost us even less in
the future, with the new fee passed by Congress.
The newly mandated, lower fees should save the Coop about $18,000 a year. If all our customers used debit
cards instead of credit cards, BriarPatch would save about
$50,000 a year on transaction fees. Without any additional
fees or manipulation by banks, our cost for each debit card
transaction will be less than a third of the cost of each
credit card transaction.
BriarPatch is happy to accept whatever form of
payment shoppers find convenient. But when and if it
works for you, to keep more money at our Co-op (instead
of with banks) please use your debit card instead of your
credit card.
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
Staying Healthy
Favorite herbal treatments for cold and flu viruses
by Drs. Carolyn and Gregory Weisswasser
cold and flu infections. It is primarily
used to treat viral infections, and multiple
research studies have shown significant
A study this past year also
showed its effectiveness
against H1N1 virus.
A
re you tired and achy, with a runny
nose and a mild fever? You probably have a virus. Cold and flu viruses
are common infections, especially in
the winter. Indeed, cold viruses are the
leading cause of doctor visits, and the flu
is a leading cause of mortality
and morbidity in the US. There
are many wonderful natural
medicines that can aid in our
recovery from viral infections.
Here are a few of our favorite
herbal medicines that we find
very helpful, which we regularly
recommend to our patients.
Elderberry
Elderberry (Sambucus nigra)
has a long tradition of use for
anti-viral effects against various viruses,
including influenza A and B, as well as
the common cold virus. For example,
elderberry has been shown to deactivate
the hemagglutinin spikes on influenza A
and B, which stops the virus from being
able to pierce cell walls to enter the cells
and replicate, thereby slowing and limiting the internal spread of the infection. A
study this past year also showed its effectiveness against H1N1 virus. We find that
traditional elderberry syrups, as well as
the more modern Sambucol extract, both
work well. In most cases you want to take
it often (four to six times a day), and the
earlier in the course of the infection you
start, the better. Best of all, it tastes good!
If you have a sore throat, try a honey and
elderberry syrup combo.
Olive Leaf
Olive leaf (Olea europaea) is a traditional herbal medicine that dates back
at least to ancient Greece. In most cases
either the whole leaf is taken in capsule
form, or more often, an alcohol extract
(tincture) of the leaf is used. The leaf
contains a compound called oleuropein,
which has been found to be anti-microbial and anti-viral. Research studies have
shown in vitro effects against retrovirus,
coxsackie virus, influenza, and parainfluenza viruses. Research suggests that
the constituents of olive leaves react with
the protein of virus particles, reducing
the viruses’ ability to infect a cell and
inhibiting the replication of viruses that
are known to cause colds, influenza, and
lower respiratory infection. The tincture is
best taken in a glass of water and sipped,
since it is usually extracted with strong
grain alcohol that can burn your mouth
and irritate your stomach if not diluted.
Continued on next page
Staying Healthy
The Joy of Oregano Oil
Book Review from Bill Drake
Continued from previous page
The dose is 30 to 60 drops, two to four
times a day. For the best effect, begin
use as early in the infection as possible
and use it consistently throughout the
illness, sipping the tincture-water over
the course of the day.
Essential Oil
Steam Inhalations
Steam inhalations with essential
oils are another effective treatment for
flu and cold symptoms such as nasal
and sinus congestion, sore throat, chest
congestion, and cough. Many essential
oils have direct anti-microbial effects,
Many essential oils have
direct anti-microbial
effects, and the steam is
a great way to carry the
oils deep into your nose,
sinuses, throat and lungs.
and the steam is a great way to carry the
oils deep into your nose, sinuses, throat
and lungs. The steam and oils are able
to directly treat the infected areas and
break up congestion. The essential oils we
most commonly recommend are oregano
oil, thyme oil, and eucalyptus oil. These
essential oils can be used alone or two or
three together. There are several ways to
use them with steam inhalations. One
classic way is to bring a pot of water to a
boil, then take it off the heat. Mix five to
ten drops of each oil in the water, then put
a towel or blanket over both your head
and the pot, so the steam fills the space
and you breathe it in. Go slowly though;
be careful not to get burned. Another
option is to put the steaming water and
the drops of oil into a big cup and just
breathe in the steam coming off the cup.
On a larger scale, ten drops of each oil
can be added to a hot bath and breathed
in while you soak in the bath.
Drs. Carolyn and Gregory Weisswasser
practice Naturopathic Medicine at Whitewater Naturopathic in Grass Valley. They
can be visited at whitewaternaturopathic.
com or reached at (530) 271-7123.
The Cure is in The Cupboard: How to use Oregano for Better Health
by Dr. Cass Ingram
Oregano oil treatment regimes for numerous ailments.
The Miracle of Wild Oregano by Dr. Cass Ingram
Information on the oil and its uses, and scientific studies on the subject.
The ancient Greeks used oregano as a hemlock poisoning antidote. Fortunately, most of us don’t have to worry about that. And, fortunately, oregano has
many other uses as well. Osteopath and researcher Dr. Cass Ingram describes
the oil as “a medicine so powerful that it saves lives.” Anti-fungal, anti-bacterial, and anti-viral, Ingram writes of its usefulness in treating, among many other
things, Candida albicans, staphylococcus bacteria, herpes viruses, hepatitis
viruses, E. coli, and
a variety of flu and
cold viruses. Unlike
with antibiotics,
bacteria do not
appear to develop
resistance to it. It
has internal as well
as external uses and
is not considered
toxic. A collection of
research studies can
be found at www.
northameicanherbandspice.com.
5
6
Food Labels
Think you know what’s “natural” and what’s “organic”?
W
hat do you t hi n k t he word
“natural” means? No pesticides?
No GMOs? Nothing artificial?
Think again. Research has shown
that consumers nationwide are confused,
because foods labeled “natural” typically
do not have the qualities they think
they’re paying for.
A 2010 survey by The Hartman Group
research firm found that a majority of
respondents nation-wide believed the
term “natural” implied “the absence of
pesticides” and “absence of herbicides.”
Sixty-one percent believed that “natural”
implied or suggested “the absence of
genetically modified foods.” On every
count, the majority was wrong.
Even more a la r m i ng a re t wo
consumer polls by the San Francisco
research firm, Context Marketing,
released in 2009 and 2010. Both polls
showed a national trend for more
consumers to value the term “natural”
than “organic.” While 50 percent said
that the word “natural” on food labels
was either important or very important
to them, only 35 percent believed that
“organic” carried the same value.
How is this consumer confusion
affecting the organic industry? The
Organic
Trade
Association’s (OTA)
Executive Director,
Ch r ist i ne
Bushway, says
i t ’s “ a r e a l
hindrance
to buying
organic.”
Urvashi
Rangan, Director
of Consumer Safety
at t he Consu mers
Union, says “It’s important
for consumers to understand
that while ‘natural’ and ‘organic’ products
sit side-by-side in markets, they mean
dramatically different things. While 86
percent of consumers expect a ‘natural’
label to mean that processed foods do
not contain any artificial ingredients,
current standards prohibit only artificial
colorings and additives. High fructose
corn syrup, partially hydrogenated oils,
genetically modified organisms (GMOs),
and other artificial ingredients can be
used in ‘natural’ foods.”
The word “natural” is not defined
or regulated by the government or
any other agency, except for processed
meat. Consequently, labels
that say “natural” are
being contested in a
growing number of
legal challenges.
Natural ≠ Organic
“Natural”
complaints
and lawsuits
Two class-action
lawsuits are challenging
the use of the term “natural”
on products made from GMOs.
Plaintiffs say that ConAgra Foods is
deceiving the public by labeling its Wesson
cooking oil “pure” and “100 percent
natural,” when it’s made from GMO corn.
The suit notes that even Monsanto doesn’t
consider GMOs “natural”, since it defines
GMOs as “plants or animals that have had
their genetic makeup altered to exhibit
traits that are not naturally theirs ...”
The Center for Science in the Public
Interest (CSPI) has complained that
factory-farm chicken producers who
label their chickens “all-natural,” such as
Tyson, inflate the true weight of the meat
by plumping it with salt water, broth,
phosphates, and carrageenan. Tyson
settled out of court in 2009, paying $2.3
million. (The case didn’t even address
Tyson’s routine use of antibiotics.)
In 2007, Cadbury, Schweppes and
Kraf t faced lawsuits af ter ma k ing
“natural” label claims on 7UP and Capri
Sun, which both contain high fructose
corn syrup (HFCS). Both companies
changed the labeling of their products to
avoid further legal action.
Last year, three New Jersey residents
sued Breyer’s for falsely claiming that its
ice cream is “all natural,” when it contains
a chemically altered cocoa powder.
The plaintiffs claimed that “natural” is
understood by consumers to describe a
product that does not have any chemically
altered or man-made substances.
A year ago, Ben & Jerry’s announced
it would begin phasing out the term
“all-natural” on ice creams containing
alkalized cocoa, partially hydrogenated
oil, or corn syrup.
Lawsuits involving more common
“natural” products should come as no
surprise. This spring, leading organic
stakeholders identified “natural” food
7
Food Labels
Big Food is betting you don’t.
labels as one of the greatest threats to
our perception and practice of genuine
organic values.
Natural is not organic
There was a time when “natural”
was understood to mean essentially
what “organic” means today. Co-ops
sold “natural” organically grown foods
in the 1970s and 1980s, when organic
systems were emerging and were not
uniformly defined.
When the U.S. Department of
Agriculture organic standards were
implemented in 1990, the confusion
bet ween orga n ic a nd “nat u ra l ”
escalated.
Today, two-thirds of Americans
believe that foods are now less safe to
eat because of chemicals used during
the growing and processing of foods,
according to research by the Natural
Marketing Institute. This widespread
interest in avoiding chemicals in food
makes it important for shoppers to
realize that buying “natural” foods
typically does not mean they are
avoiding the synthetic inputs and
toxins that are used on farms and in
manufacturing plants.
Unlike the term “organic”, which is the
only label with the statutory weight of law,
the term “natural” is mostly meaningless
marketing. Since no government agency,
certification group, or other independent
authority defines the term “natural”,
there is no way to know that the claim
is truthful.
Only the term “organic” guarantees
that a food was produced without harmful
pesticides, genetica l ly engineered
organisms, toxic solvents, carcinogenic
fumigants, sewage sludge, irradiation,
non-therapeutic antibiotics, and artificial
hormones. Unless otherwise explicitly
stated, the term “natural” provides no
such assurance.
The USDA has found residues of
organophosphate pesticides, such as
chlorpyrifos and malathion, in corn,
soy, wheat flour and oats — all common
ingredients in breakfast cereals. These
pesticides are prohibited in organic food
production, as are thousands of other
synthetic substances.
Such pesticide use in nonorganic
“naturals” is not limited to the farm
fields. Harvested corn, oats, and wheat
are routinely sprayed in storage.
A report released by The Cornucopia
Institute in October, 2011 compared
organic cereals and granolas with cereals
labeled “natural.” It documents how
some cereal companies have switched
from organic to conventional ingredients
without changing their packaging,
marketing, or pricing.
De spite w ide spre ad consu mer
confusion about the meaning of the
term “natural”, the OTA’s Bushway says
there are clear signs that indicate many
consumers nationwide do understand the
value of the organic label.
At a recent White House briefing, she
told the Council of Economic Advisors
“something that just about made them
fall off their chairs”, namely that the
organic industry is growing at 8% and is
creating jobs at four times the national
average. “Many shoppers do realize what
the term “organic” ensures and realize
they’re getting added benefit in buying
organic,” she says.
Reprinted with permission of the
Sound Consumer, a publication of PCC
Natural Markets, compiled by the editors
from a variety of sources.
BriarPatch product standards
B
riarPatch buyers follow standards for products we sell, set in
our Merchandising Policy. The policy states that we:
AVOID artificial flavors, colors, sweeteners or other artificial ingredients
AVOID trans fats/partially hydrogenated oils
AVOID high fructose corn syrup
AVOID dairy products containing rBGH
AVOID meat products treated with hormones or antibiotics
AVOID products containing nitrates
AVOID irradiated products
8
Food News Bits
Stock up on chocolate, make some slime, and follow the rules
M
Just in Time for Christmas
A
ichael Pollan has just released an illustrated version of “Food Rules: An Eater’s Manual.” Filled
with colorful paintings and wise words like, “Rule #4:
If You’re Not Hungry Enough to Eat an Apple, Then
You’re Probably Not Hungry,” this may be every foodie’s
favorite stocking stuffer.
R
Shaken, Not Stirred…Sweaters?
eal Simple e-magazine says that if your stored sweaters smell musty, spot test and then spray them with
a few spritzes of straight vodka. It will remove odors
without leaving a smell behind – as long as you hang the
sweaters out to dry in a well-ventilated area.
R
Endangered Chocolate
esearchers from the International Center for Tropical Agriculture have found that due to rising temperatures that are producing climate change, many of
West Africa’s chocolate producing regions will soon be
too hot to produce cocoa. (FoodNavigator.com)
E
Ellen Degeneres’ Vegan Eatery
llen Degeneres and Portia de Rossi will be opening
a new vegan restaurant in the San Fernando Valley.
Ellen also recently began a blog entitled, “Going Vegan
With Ellen” (vegan.ellen.warnerbros.com/) that includes
recipes, tips, and a list of other famous vegans.
Double Dare Slime Was Edible…
Well, Sort of…
A
ccording to the “Gourmet Live” blog, Marc Summers, former Nickelodeon Double Dare host, has
released the list of ingredients for the green slime used
on the show. The base is vanilla pudding, applesauce,
oatmeal, and green food coloring, which stays edible for
the first hour or so. After that…
Speaking of Bringing Home Leftovers
A
ccording to the BBC, Britons are embarrassed to
ask for doggy bags. In fact, 25% won’t ask, and
24% think taking their leftovers is against health and
safety codes. In an effort to change this, the Sustainable
Restaurant Association has launched a new campaign,
the “Too Good To Waste” initiative, which will place
25,000 biodegradable boxes in restaurants. A typical UK
restaurant throws away 21 tons of food each year – or in
Across-the-Pond-Speak – the weight of three doubledecker buses.
Invasive Species? Just Eat It
n invasive fish native to Asia and Africa, the
snakehead fish, has been overtaking waterways in
Maryland and Florida. Conservationists struck upon a
great way to battle the unwanted species: just turn it into
a delicacy. As a result of their working with chefs, the
snakehead were cooked in a number of different ways
and then served at a fundraiser for the Oyster Recovery
Partnership. Now they just need to convince local fishermen to catch and market the nonnative fish. And maybe
give it a more appetizing name? (HuffingtonPost.com)
Y
Tips to Slow Food Waste
ahoo! Finance e-magazine recently came out with
15 ways to stop wasting money on food. Tips like
buying less food overall, keeping your fridge uncluttered, bringing home leftovers, and using smaller plates
at home focus on keeping your wallet fat and your garbage can lean. The full article can be found at finance.
yahoo.com/news/15-Ways-to-Stop-Wasting-Moneyusnews-4047759464.html.
D
Organic Farming Rules!
ata compiled by the Rodale Institute’s Farming
Systems Trial (FST) has shown that in every single
category, organic farming systems proved to be far more
viable and sustainable than any conventional or genetically modified system. (Rodale.com)
— Compiled by Mellisa Hannum
9
Food Politics: Genetically Modified Foods News
GMO action heats up at national, state, and local levels
I
n the late summer and fall of 2011 there was a flurry
of activity at BriarPatch — some right out front and
some behind the scenes — to inform shoppers about
genetically engineered organisms in food, or GMOs.
New
non-GMO
labeling on our store
shelves, a presentation by
advocate Michael Funk,
a movie showing in the
Community Room, a book
and DVD display, and a
march on Washington were
just some of the events that
took place.
These events created
a wonderful momentum,
and increased efforts to
label GMOs are going full
steam—at BriarPatch and
across the country.
Want to get involved? Michael Funk’s talk at St.
Here are three current Joseph’s hall attracted an
campaigns that you can be estimated 90 people.
a part of:
California Labeling
Initiative Headed for Ballot
A ballot initiative for the state of California was
finalized and submitted to the California Attorney
General in November. Training for petition signature
gatherers will be held in December, and official
petition signature gathering is expected to start the
first week of January. To stay in the loop and get
involved, Nevada County supporters may contact
David Edwards at [email protected]. Learn
more at the official campaign website. labelgmos.org.
Just Label It
Do you agree with 93% of Americans that
genetically engineered food should be labeled? Then
tell the FDA (Food and Drug Administration) at
justlabelit.org.
A petition has been filed with the FDA calling on it
to label genetically engineered foods. Currently there
is no requirement that they be labeled.
Food Company
Letter Campaign BriarPatch
Do you want the foods you buy to bear the label
of verification of the Non-GMO Project? Tell them
so! Look for the Non-GMO information table on the
store’s patio (when the weather permits) — BriarPatch
will supply form letters for you to sign that will be sent
to your favorite food companies. We’ll even address
and mail them for you!
BriarPatch is also putting pressure on these same
companies through our strict new GMO Promotions
Policy. Read the policy on our website at briarpatch.
coop/pages/merch_policy.html.
You can help by logging on to www.justlabelit.org
and voicing your support for the petition. All it takes
is a click! The FDA needs to hear from the public that
this is important, so spread the word!
10
Community Connections
Fun with fungus festivities
December 10 - 11, 2011
Fourteenth Annual Fungus Foray
Saturday, December 10th, 10-4
North Columbia Schoolhouse Cultural Center, 17894 Tyler Foote Rd., Nevada City
Rain or Shine. Please bring a lunch and be prepared to walk in the woods.
Also useful: collection basket, waxed paper bags, knife, and hand lens
Admission: $20 general, $18 for YWI members, under 18 free
Nevada City Wild Mushroom Exposition
Sunday, December 11th, 11-5
Miners Foundry Stone Hall, 325 Spring Street, Nevada City
Concurrent with the Victorian Christmas Street Fair
Admission: $10 general, $8 for YWI members, $5 for students, under 13 free
“Hyphaloma,” sulphur mushroom
T
he Yuba Watershed Institute is
pleased to invite the community
to a weekend of celebration of the wild
mushrooms of the Sierra foothills. Join
us on Saturday, December 10th as we
make a foray into the Yuba Watershed’s
fungus hotspots to collect, identify, and
discuss the area’s incredible diversity of
mushrooms. After a morning presentation we assemble foraging groups and
head out with local and regional mycologists and naturalist guides to identify and
collect more than one hundred varieties
of mushrooms. Our foraging is followed
by workshops, discussions, and hot
mushroom soup.
The bounty of the fungi we harvest
will be showcased at the Wild Mush-
Cortinarius
room Exposition on Sunday, December
11th from 11:00 a.m. to 5:00 p.m. The
whole day is packed with presentations,
displays, and workshops on mushroom
cultivation, edible varieties, identification tips, exotic and rare fungi, and more.
Kids will love these fungus-inspired
activities for the entire family. We also
have mushroom-related merchandise
for sale, including books, wild-crafted
food concession products, real gourmet
truffles from the King of Mushrooms,
plus cultivation supplies and kits from
Mushroom Adventures.
This event is concurrent with the
Victorian Christmas Street Fair, so
bring your mushroom-shaped top hat
and join us.
For more information contact Daniel
Nicholson, YWI Board member and local mycologist, at 530-292-3589 or [email protected]; and for general
information visit www.yubawatershedinstitute.org
Community Connections
11
Food films at the festival
January 13 - 14 - 15, 2012
S
YRCL’s Wild & Scenic Film Festival
is a place to learn about sustainable agriculture, food security, and the
determined farmers and activists who
are working to rebuild our agricultural
system. The festival, which will take
place January 13-15, 2012, unites 4,000
filmgoers in the hope of further inspiring
their activism. The festival includes films
on conservation, community activism,
adventure, water, energy, climate change,
agriculture, and many other categories.
The films celebrate diverse worldviews
and unique solutions, and present a rare
positive outlook that really re-energizes
environmentalism.
In addition to films, the festival
brings workshops, special guests, and
leading activists and adventurers to
Nevada City. Ticket sales begin December 1, 2011. To buy tickets, visit www.
wildandscenicfilmfestival.org, or stop
by the SYRCL office at 216 Main Street
in downtown Nevada City.
Grow!
documents a growing
season on 12 Georgia farms and the 20
young farmers who tend these farms.
The majority borrow, manage, or rent
the land from previous generations of
farmers.
Portrait of a Wine Maker
John Williams of Frog’s Leap examines
the connections between nutrients, diverse plants, healthy vines, and rich flavor.
Williams explains many of the techniques
used in organic and traditional winemaking that are employed at Frog’s Leap. Written, produced, and directed by Deborah
Koons Garcia. (15 minutes)
GROW! allows the farmers to speak
for themselves, and their recounting
of their positive efforts counteracts the
sense of doom that often dominates films
on the American agricultural system.
Directors Christine Anthony and Owen
Masterson hope GROW! will encourage
connections between landowners and
those who wish to farm. (52 minutes)
www.growmovie.net
Food Stamped follows Oakland
filmmakers Shira and Yoav Potash, who
attempt to eat a healthy diet while living
on food stamps with a budget of $1 per
meal. By interviewing members of Congress, food justice organizations, nutritionists, and Americans who live on food
stamps, the award-winning film takes an
in-depth, critical look at food security. (62
minutes) www.foodstamped.com
Corner Plot tells the story of
89-year-old Charlie Koiner as he continues to farm on his one-acre plot amidst
the urban expansion surrounding Washington, DC. Filmmakers Ian Cook and
Andre Dahlman clearly present Charlie’s
belief that farm life has led to his good
health and well-being. (10 minutes) www.
cornerplotmovie.com
Kings of Flint shows how karate
and urban gardening builds character
in Flint, Michigan’s youth as they work
at the Harvesting Earth Educational
Farm. Jackie and Dora King expanded
their karate program to revitalize their
city’s youth and landscape. Filmmakers Geri Alumit Zeldes and Troy Hale
capture the hope that farming creates
by removing trash from vacant land
and keeping revenue within the local
economy. (27 minutes)
12
Co-op Owner Events
Crush indeed!
350 co-op owners fill Foundry for meal and meeting
Thanks to the many cooperators who
helped make this year’s gathering
bigger and better than ever:
Staff
Mellisa Hannum, Hilary Dart, Stephanie Mandel, Charles
Brock, Josh Bumgarner, Kiyoko Wilcox, Nancy Monteiro
and special thanks to the kitchen team for a great meal!
Volunteers
Karen Quackenbush, Jeanne Shea, Julie Herrlinger,
Josie Staggs, Melinda Staggs, Soleil Smith, Ellie Franchi,
Ken Hale, Rick Sheller, Mark Fenton, Peter Lockyer, Bill
Neff, Jeanette Paganetti, Louise Jones, Deb Stanley,
Christy Barden, Denis Howe, Diana Pollock, Kerry
O’Regan, Jeff Gold, Alan Weisberg, Sandy Jansen, Sue
Brasseau, Janis Johnson, Joan Morton, Jimmy Gault,
John Thompson, Max Norton
General
Manager
Chris Maher
led a round of
applause for
BriarPatch’s
managers and
staff.
Board President
Jeff Gold called
the meeting to
order.
Photos by
Tony Finnerty
Co-op Owner Events
13
Meg Palley, who
carries owner
card #7, was in
attendance.
Linens and dishes
were rented to keep
the waste to
a minimum.
The lasagna and salad, prepared by BriarPatch’s kitchen staff and served
by volunteers, were praised by all.
David Bowman,
one of BriarPatch’s
founders, chatted
with volunteers Janis
Johnson and John
Thompson.
14
Co-op Business
In the food pricing shell game, co-ops benefit owners and community
by Chris Maher, General Manager
I
would like to thank everyone who attended our
annual Owner’s Meeting in
October. With 350 owners attending, the event was worthy
of its name, “A Wine Crush.”
I would also like everyone to
know that behind the event
was the support of 50 volunteers, our talented Prepared
Foods Department, and the
hard work of our Marketing Department folks: Mellisa Hannum, Hilary Dart,
Stephanie Mandel, and Josh
In 2011 BriarPatch General Manager Chris Maher accepted a big rebate check for LED lightBumgarner.
At the meeting, we held a ing retrofitting from Andrew Chandler, Field Representative for EnergySmart Grocer, and
vote on a measure to amend Dave Bond of PG&E. Photo by Josh Bumgarner
our Articles of Incorporation
to allow non-voting investment shares, and it passed by
from all over the store, including our fresh foods departa wide margin. Related to this is the fact that we are curments. Look for the flyers and special sales tags every two
rently negotiating with our landlord to purchase our store
weeks. We have received many thanks and compliments
site and facility. It is my sincere hope that we will be able
on the program. Please know that we are committed to
to reach a mutually acceptable agreement. Owning our
continuing to find new ways to add value to your co-op
facility would provide stability and security for the coownership.
op for many years to come. If we are able to accomplish
Speaking of adding value, I’d like to say a few words
this, we will use the investment shares program that was
on prices. You should know that BriarPatch staff conapproved at the meeting to raise enough capital to secure
tinually check the prices at other stores around town,
financing for the purchase.
and that we make a conscious effort to be competitive.
In October we introduced our new Owner Specials
Unfortunately, at its highest level, wholesale food pricsales program, offering great prices on popular products
ing is a shell game. When manufacturers are offering
discounts to one store or chain, they have to charge
full price at other stores to make up the loss. That said,
as a co-op that exists for the benefit of our owners and
community, the BriarPatch budget is designed to make
only a small profit, between 1% and 3%. We also look
for ways to return our profits to our owners, sometimes
through discounts, like the Owner Specials program
or our periodic discount voucher, as well as through
improved services within the store.
Outside the Store
Made for the shade
Pavilion the cornerstone for picnic area at Native Plant Garden
Lots more improvements
planned for the picnic area:
E
legant as it is, the pavilion that now graces
the corner of the native plant demonstration garden by the BriarPatch parking lot was
not built just for looks. It’s part of the development of picnic and rest areas around the garden.
California Native Plant Society volunteers hope
these new features will encourage people to
slow down, observe, and enjoy the garden.
The shade pavilion structure provides about
25% shade as it is. To provide the denser shade
needed in summer, the garden team plans to
train a couple California Wild Grape plants
(Vitis californica) to grow over the top of the
structure. If more shade is needed in the meantime, a roller shade will be installed overhead.
The finishing touches for the shade pavilion
will include a sign on the front, and a screen
panel made of natural manzanita limbs on the
side facing the store.
As with the entire Demonstration Garden,
the picnic area is an all-volunteer project, and
most of the materials are donated.
Volunteers who are BriarPatch owners can
earn a 10% discount at the register (in addition to their annual dividend) by joining the
BriarPatch volunteer program and offering
their services in the garden. Ask for a volunteer
application at the Customer Service window.
For more information or to volunteer, contact Cindy at [email protected] or 273-1816.
What’s next?
• Fine gravel under the shade pavilion.
• Headers to contain the gravel.
• Local slate pavers to set into the gravel under the
pavilion (if we can find a source).
• More yarrow transplanted into bare spots in the
native lawn, so it will fill out more quickly.
• Completion of the rock edge along the outer edge
of the native lawn area.
Volunteers led by Tim Brennan of Ridgebeam Builders built the
structure in a day, on September 25. Photos by Tony Finnerty
Wish List
Sign: We would love a carved wooden sign for the pavilion.
Granite curbing: We’d like 40-70', reclaimed (or even new).
Slate: Local slate for paving (at least 1/5" thick) that is not
wanted where it is.
Large rocks: Again, rocks that are not wanted where they are.
We will find a way to move them here.
Experienced rock setter: We could use assistance with rock
placement and possibly some dry stacking.
Jackhammer service: To break up 100' or so of nonfunctional concrete ditch.
Native plants: In sizes that are transplantable: shrubs,
perennials, annuals, and bulbs.
• Permanent, in-ground irrigation: While the native yarrow lawn will require much less water
than a conventional grass lawn, it will require
some irrigation during the dry season to keep it
green, or else it will go dormant.
• Several inches of forest mulch over the entire
lawn area to improve the soil and the lawn
surface. In the spring, the yarrow will grow up
through the cushion of mulch.
• A large, hand-crafted picnic table with benches
under the shade pavilion.
• One or two additional benches elsewhere in the
picnic area.
• A debris station: trash, recycling, compost, and
doggie clean-up bags.
For more information, to donate, or to volunteer,
contact Cindy at [email protected] or 273-1816.
15
16
Our Co-op History
Letters
I
More Joerschke store history and acknowlegements
was surprised to read the recent
BriarPatch Vine article subtitled, “The
Joerschke Drive Store” and notice missing
and inaccurate information concerning
the time when I was interim operations
manager at the BriarPatch. It is accurate
to report that when Warren Zimmerman joined us we gained accounting
acumen and that his prudent business
practices were vital to getting the store
on a sound financial footing. It’s not accurate to indicate that he simply “walked
through the door.” In truth the position
was created when I declined the General
Manager job and offered to instead act
as Operations Manager if we brought
in a Finance Manager. That selection
process was thoughtful and exhausting,
requiring several late night meetings and
interviews after extensive advertising. The
article also incorrectly states that Warren
arranged extension of our line of credit
with Mountain Peoples Warehouse. In
fact, that was accomplished prior to his
arrival; Warren later negotiated the terms
and repayment schedule. Paul Harton,
who’s quoted as having that recollection,
was not involved in the store until 18
months later, so again, it’s understandable that he may be mistaken; I know
the facts because I was there. The article
also neglected to give Warren credit for
uncovering employee theft by a trusted
staff and board member which was at the
core of the reported “red ink” resulting
in the 1993 fiscal crisis, prompting the
Board’s decision to ask for Hilary Dart’s
resignation as general manager. It’s not a
flattering memory, but it turned out to be
a very big deal for the co-op and resulted
in the guilty employee’s conviction and
incarceration, so it’s pertinent.
The emphasis on Warren’s and Paul’s
later contributions, while certainly valid,
doesn’t give credit to the extraordinary effort co-op members, volunteers, and staff
put forth at that time to save the store.
Many pitched in both financially and with
personnel effort on the multiple extracurricular fund raising events we undertook
at the time to keep revenue up, including
bike-a-thons, beer tastings, flea markets,
parking lot events, and concerts.
There are many others who deserve
credit. I know I’m not recalling all of
them, but big thanks should go to:
Liz Streater – Dept. Mgr. who took
on the responsibility of two departments
when staff cuts necessitated it, at no additional pay.
Bill Keogh – Dept. Mgr. who took on
the responsibility of two+ departments
when staff cuts necessitated it, at no additional pay.
Henry Plog – Staff member who headed up or participated in all the volunteer
fund raisers, with no additional pay.
Donna Scheler – Board President who
worked nights and weekends to maintain
the organization at a time when most of
her colleagues quit.
Linda May – The one board member
who sat with me on the search committee
that eventually choose Warren as Finance
Manager.
Mike Pasner – A long-time member
who did $1000s of facility improvements
pro bono.
Izzy Martin – Who did staff and
management consulting pro bono at
critical times.
Greg Zoller – Longtime member who
did $1000s of facility improvements pro
bono.
Steve Ramsey – KVMR General
Manager at the time who agreed to split
the revenue from BriarPatch-produced
and KVMR-sponsored events, generating
many $1000s for the co-op.
David Bowman (and several other
original members who I’m sorry I can’t
remember) – Who contributed financially
17
Our Co-op History
over and above their membership, when
they could.
Hilary Dart – Who the Board, in that
era, unfairly asked to resign as General
Manager in the midst its criminal investigation of another employee, but who
has quite charitably continued to support
the Co-op, and continues to support it
to this day.
It’s not an overstatement to say that
without these people’s efforts and others, the Briarpatch would have closed its
doors and declared bankruptcy.
Regards,
Roy Ruff
Editor’s Note: In the article about BriarPatch’s Joerschke store (Vine, October/
November 2011) we chose to leave off
mentioning the embezzlement that took
place at BriarPatch in the early 1990s, out
of respect to the family of the former employee (who is now deceased) involved.
However, as Roy says here, those who
helped see the Co-op through those critical years deserve acknowlegement for
their role in this chapter of the Co-op’s
history. Thank you, Roy, for your service
to the Co-op back then and for sharing
with Vine readers this part of story.
Lights, Cameras, Co-ops!
Celebrating Food Co-ops
with a “Virtual” Video Premiere
Former BriarPatch General Managers and Board Presidents were honored at the
October Owner Meeting. Standing, in center, is Lillian Gilbreth, the Co-op’s first
manager. Photo by Tony Finnerty
BriarPatch General Managers
1977-79
Lillian Gilbreth
1978-79 Bruce Frazier
1979-80 Cheri Callahan (dec.)
1979-80 Rob Shipman
1979-80 Francis Hamilton
1980-81 Floyd Perry-Thistle
1980-92 Hilary Dart
1993 James Nelson (interim)
1993 Roy Ruff (interim)
1993-95 Debra Damerst
1995 Bill Keogh (interim)
1995-2009 Paul Harton
2006-07 Jose Martinez (interim)
2009 Chris Maher
BriarPatch Board Presidents
1976, Oct.
1977, Nov. 1979, Feb. 1981 1982 1984, Nov. 1986, Jan.
1987-89 1990, Jan. 1990, Dec.
1991, Dec.
1993, Jan.
1993, Dec. 1997 2000 2003
2004 2007 2009 - now
George Burcham (dec.)
Peter Arnold
Ted Lyon (deceased)
Jack Cohn
Steve Hein
Marcia Doerr
Joe Cohee
minutes missing
Liz Twi-Path
Damon Smith
Mary Haughey
Donna Scheler
Janet Crain
Daria Kent
Joseph Guida
Kwong Chew
Joseph Guida
Debbie Plass
Jeff Gold
Note: The lists above were derived from archived Board minutes, which are incomplete
and possibly inaccurate in some cases. Compiled by Bill Drake and Louise Jones.
K
evin Gillespie, celebrity chef from
the Woodfire Grill in Atlanta
(and sixth season Top Chef finalist!),
has been traveling around the country
exploring farm fields and co-op grocery
aisles as part of the celebration of the
United Nations International Year of
Cooperatives, 2012. IYC presents a
great opportunity for food co-ops nationwide to shine the spotlight on the
role co-ops and delicious food play in
bringing communities together.
On Saturday, January 21, 2012 at
5:00 p.m., grab your favorite movie
snacks and visit www.strongertogether.
coop/premiere to take part in an online
streaming “premiere party” featuring
the first three videos in the 13-episode
series featuring co-ops from Vermont
to California.
After the premiere, new videos will
be released online every other Monday
from February 6th through mid-June
at www.strongertogether.coop.
18
in The Kitchen Cooking Classes
Getting The Most Bang For Your Buck:
or How to Choose the Choicest
Nutrient-Dense Foods for the Best Value
An educational talk with Eva Tobie
Mon., Dec. 12, 6-7:30pm $10
Examples of meals that give your family the best
sources of vitamins and minerals at the best price. Some
of the comparisons will surprise you! Come check out
what to put in your shopping cart to stretch that dollar
and boost your health. Sign up with Wendy at 478-0669
or [email protected].
Winter Soups and Such
riarPatch Co-op is proud to partner with Wendy
Van Wagner and the other cooks at In The Kitchen
cooking school. In The Kitchen classes are hands-on
and use high-quality ingredients found at BriarPatch.
BriarPatch owners receive a 10% discount off the class
fees. Class size is limited, so reserve early. All classes are
held at In The Kitchen at 648 Zion Street in Nevada City.
Mon., Jan. 9, 6-8:15pm $45
We all love a warming bowl of soup on a cold winter
day. This class will teach you the basics of making soup.
We will make 4 different soups, as well as some fun,
fancy, yet easy additions to take your soups to the next
level! We’ll make Potato Leek with dill oil, Creamy Butternut with a dollop of creme fraiche, Warm Russian
Beet Borscht, and Cauliflower Gorgonzola. Sign up with
Wendy at 478-0669 or [email protected].
Get Saucy: A Mother Sauce Primer
Pasta from Start to Finish
B
Wed., Dec. 7, 6-8:30pm $60
Introduction to French “Mother Sauces” and their
modern counterparts. In this class we will review the
definitions of the Mother Sauces: Espagnol, Veloute,
Bechamel, Hollandaise, and Tomato. Chef Jen will demo
the modern versions of these classics: Beef Demi, Chicken
Demi, Grafton Cheddar, and Bearnaise. We’ll discuss
pairings in dishes and you’ll leave with recipes that put
the sauces to use. Sign up with Jen at 559-9457 or info@
wendyvanwagner.com.
Mon., Jan. 16, 6-9pm $45
It’s all about taste and texture. Discuss the difference between dried and fresh pastas, and the best ways
to highlight both. We’ll explore the world of flavors and
how to magnify them in your pasta. Some of the pastas
we will be working with are: Buckwheat Pasta, Pumpkin Noodles Pasta, Lime Pickle Pasta, Traditional Hand
Rolled Egg Noodles, and Agnolotti. Space is limited:
sign up with Aaron Taber at [email protected]
or (530) 798-8425.
Japanese-Style and Macrobiotic
New Year Celebration Cooking
Includes a talk about low blood sugar
Fri., Jan. 20, 6-8:30pm $40
Let’s start the new year with a healthy celebration
meal! Learn how to make New Year foods from the Japanese tradition, arranged for a Macrobiotic diet: Mochi
(rice cake) Soup, Seven Fortune Vinaigrette, Golden
Potato, Tofu Cake, etc. Teacher Migiwa Kawasaki trained
as a Macrobiotic chef at the Kushi Institute. Sign up at
470-3625/[email protected].
Fabulous French
Mon., Jan. 23, 6-8:30 $45
French cooking can actually be quite easy. Learn
perfect dishes you can whip up for a dinner party — so
your guests will feel honored, and you won’t feel overwhelmed. In this class we will cook elegant classics like
mussels in white wine, garlic, and butter; Coq au Vin with
fresh herbs; and chocolate mousse. Sign up with Wendy
at 478-0669 or [email protected].
A Romantic Dinner for your Sweetie
Fri., Jan. 27, 6-8:30 $40
The way to the heart is through the stomach. We
will teach you how to cook up a feast that you and your
sweetie can have fun preparing together: sensual date
and goat cheese bites; Caldeirada, a mouthwatering, sexy
Portuguese fish stew; peppery green salad; and chocolate
souffle with cream. Sign up with Wendy at 478-0669 or
[email protected].
19
Co-op Cooking Classes
French Country Classics for Winter
$35 / $30 Co-op Owners
Sign up for all the Co-op Classes
with [email protected]/272-5333 ext. 129.
with Robert Smith, Chef at The Old 5 Mile House
Thurs., Jan. 5, 5:30-8:30pm $35 / $30 for Co-op owners
Good healthy French classics demystified and made
easy: Meatless French Onion Soup with Gruyere Crouton;
Mussels Normandy, fresh mussels sautéed with white
wine and herbs; and Coq au Vin, a classic French chicken
stew that’s hearty and delicious. Excellent choices for entertaining or for a quiet dinner at home for two. Recipes
will be included. These are dishes Robert will offer at The
Old 5 Mile House through January.
Holiday Sushi
with Laura Thorne of Way Yum Sushi
Thurs., Dec. 15, 6-8pm $35 / $30 for Co-op owners
Come learn how to make organic, gluten-free, nutritious,
and yummy sushi. We will be preparing different kinds
of sushi rolls, inari, to-die-for sauces, and a special white
chocolate holiday sushi surprise. All you need to bring is
a hungry tummy. A total hands-on experience.
San Francisco Cioppino Supper
with Douglas Schma
Thurs., Jan. 12, 6-8pm $35 / $30 for Co-op owners
Hailing from Carmel and now in the BriarPatch
kitchen, chef Doug Schma shares his 30 years of cooking expertise with a meal built around a shellfish cioppino — a classic seafood stew. Doug will round out the
meal with San Francisco-inspired dishes: linguine with
lemon, Parmesan, and bay leaves; Palace Hotel green
goddess dressing over steamed vegetables; and persimmons in pomegranate sauce.
The Savvy Shopper’s Guide
to Saving on your Food Bill
with Robin Mallery and Wendy Van Wagner
Thurs., Jan. 19, 6-8:30pm $25 / $20 for Co-op owners
Join us as we teach you how to shop the Co-op for
deals and BriarPatch Basics that will maximize your
shopping and eating power! We will be making several
main dish entrees that feature bulk grains and beans, as
well as produce that is hearty and seasonal.
Tibetan Food
with Tibetan Buddhist Monks
Thurs., Jan. 26, 6-8pm $35 / $30 for Co-op owners
Hang out with the monks and make Momos, a kind
of wrap made with a simple flour and water dough, with
a filling that can be meat and/or vegetables. Tibetan soup
is often Thukpa, with noodles and meat and vegetables.
Tibetan Hot Sauce is made from tomatoes, peppers, and
cheese.
Hey BriarPatch cooks, do you have a special
cooking skill that you’d like to share with fellow
owners? Contact Stephanie at 272-5333, x127.
20
Co-op Owner Board & Benefits
Know and enjoy your
BriarPatch benefits
Serve our co-op!
Board Director candidate
applications due by mid-February
B
riarPatch Co-op’s Board of Directors election will
be held in May, but it’s not too early for interested
owners to start learning what’s involved in serving the
Co-op in this important function. The Board serves
a critical role in overseeing and guiding the strategic
plan for the Co-op. Three positions on the Board, for
three-year terms, are open at each annual election.
Want to know more about Board service?
Here’s how:
• Attend Board meetings. They’re held on the last
Tuesday of each month (except December), and the
next three are scheduled for January 31st, February
28th, and March 27th. Meetings begin at 6:00 p.m.
in the BriarPatch Community Room.
• Pick up a packet of information compiled just
for candidates, available at the Customer Service
window.
• Visit the BriarPatch website (www.briarpatch.
coop) to review news and activities, and to become
acquainted with the bylaws that are posted there.
• Contact either of these two Board officers:
Jeff Gold, Board President
265-8032, [email protected]
Rick Sheller, Chair, Board Development Committee
273-4246, [email protected]
2012 Election Schedule:
February 15 Deadline for candidate applications
February 15 – March 1 Candidate interviews
April 15 - 30 Campaigning and candidate forum
May 1 - 15 Voting
May 29 New Directors seated at Board meeting.
Discounts
demystified
Attention Owners:
Your December Owner Discount
Voucher is in this newsletter!
W
ith our new Owner Specials two-week sales,
BriarPatch is now offering more discounts than
ever. These discounts can’t always be combined, though.
Please read below to understand their limits.
NEW! Owner Specials – For these deep discounts,
the Owner Specials price is the maximum discount
allowed for that purchase — it cannot be added to
senior, volunteer, or employee discounts. Not valid
for special orders.
Owner 10% and Volume Discount Vouchers –
Vouchers for these discounts are inserted in The Vine
periodically and are good for a single shopping trip.
These discounts are the maximum discount allowed
for that purchase — they cannot be added to senior,
volunteer, or employee discounts. Not valid for
catering, special orders, or gift cards.
Senior Discount – Shoppers age 62+ may receive 5% off
all purchases every Wednesday.
Coupon Discounts – When 2 separate coupons for
the same product are available on the shelf, these can
usually be combined for extra savings.
Board Meetings
Monthly on the last Tuesday of the month.
No December meeting.
Tuesday, January 31, 6:00-7:30 p.m.
Held in the BriarPatch Community Room.
BriarPatch owners are welcome to attend.
Owner Specials
Sales for owners only, changed bi-weekly on Weds.
Patronage Dividends
For years with sufficient earnings, profits will be
returned to owners in proportion to purchases.
Local Business Discounts
Discounts on goods and services at 40 local
businesses. The list is on page 21.
Newsletter Ad Discounts
Run a free classified ad and/or take a one-time $20
discount on a display ad in our bimonthly newsletter.
Community Mindedness
Join your friends and neighbors in showing your
pride in co-owning a local business that supports our
community.
Volunteer Program Discount
Earn a 10% discount by volunteering with product
sampling and outreach. Pick up a volunteer application
at the Customer Service window.
Special Order Discount
Pay only the wholesale catalog price plus a handling
charge when you order products in wholesale quantities
(by the case or 6 each for Wellness Department items).
Cooking Class Discount
At In the Kitchen cooking school in Nevada City.
See www.wendyvanwagner.com for class schedule and
more information.
The opportunity to be involved
Board of Directors
President: Jeff Gold
Vice President: Alan Weisberg
Treasurer: Peter Lockyer
Secretary: Malaika Bishop
Mark Fenton, Louise Jones, Kerry O’Regan,
Rick Sheller, Lew Sitzer
How to contact the Board
Send an email message to [email protected] with
“Board” in the subject, and staff will forward it to
the Board Secretary or another Director as indicated.
Directors have BriarPatch email addresses consisting
of their full first names and the first letter of last names
followed by “@board.briarpatch.coop”. Or leave letters
for Directors at the customer service window.
Vote for the Board of Directors and in other decisionmaking elections, run for the Board, and attend our
annual Owner Meeting/party in October.
Food Safety Alerts
Notices of important food safety issues affecting
BriarPatch shoppers are sent promptly via email. (To
get on the list or update your email address, send it to
[email protected] or leave it at the Customer Service
window.)
21
Co-op Owner Discounts at Local Businesses
Goods
Ambient Beauty
Facials by Franceska Alexander
10% off products & treatments
530-265-8448
By appointment only
California Hardwood
Flooring, lumber, & moldings from
recycled, salvaged wood
10% (and more!) off
1980 Grass Valley Hwy., Auburn
888-8191 • californiahardwood.com
Colfax Farm & Country Store
10% off purchase (most products)
140 Main St., Colfax • 530-346-2600
Country Wood Furniture
10% off merchandise
except sale items & finishing;
claim discount before orders are placed
116 W. Main St., Downtown GV
273-5375
Geronimo Pole Co.
5-20% off hand-peeled poles,
custom log furniture, timbers,
tipi poles, slabs, etc. 288-1000
www.geronimopole.com
Mowen Solinsky Gallery
5% off cash sales • 530-265-4682
225 Broad St., Nevada City
www.mowensolinskygallery.com
Parts for Imports
10%-15% off
(except oil & selected special orders)
120 Joerschke Dr., GV • 272-3477
Sweet Diane’s
Custom Wedding Cakes & Fine Catering
10% off • 692-1614
[email protected]
Tomes
10% off used books, CDs & DVDs
671 Maltman Dr., #3, GV, 273-4002
www.tomesgv.com • [email protected]
Weiss Brothers Nursery
10% off (except sale items)
615 Maltman Dr., GV • 273-5814
HEALTH & HEALING
Antouri Chiropractic
10% off, cash patients only
563 Brunswick Rd. Ste.5, Grass Valley
273-6192 • www.antouri.com
Body Balance • Kung Fu & Tai Chi
Free introductory package
151 Mill St., Grass Valley
530-477-0677
www.bodybalanceacademy.com
These local businesses offer discounts to BriarPatch owners.
Please present your owner card prior to the transaction to receive
the discount. Ask about this cooperative promotional program at 272-5333
ext. 129 or [email protected].
HEALTH & HEALING
HEALTH & HEALING
Brian J. Breiling, Psy D, MFT, LPC
Specializing in Emotional
Transformational Therapy and Positive
Psychology: individuals, couples, families
10% discount
530-478-9592 • [email protected]
Debra Buddie, L.Ac.
Acupuncture & Herbs
10% off all acupuncture treatments
913-6347 • Grass Valley
Monster Gym
Corporate rates (lowest available)
722 Freeman Lane, Grass Valley
272-7676 • www.monstergyms.com
Dr. Jennifer Nelson
Chiropractic, Nutrition, Bodywork,
Ayurveda, HCG Weight Loss, Detox
10% discount on services
530-478-9592
[email protected]
South Yuba Club
Corporate rates (lowest available)
555 Searls Ave., NC • 530-470-9100
Synden’s Home Care
15% off house cleaning and elder care
530-798-9081 • 530-205-9764
[email protected]
Wilma Terrill, M.S., M.F.T.
Marriage Family Therapy,
Hypnotherapy & Children’s Issues
10% off sliding scale
265-3068
103 Providence Mine Rd., Ste. 104, NC
California College of Ayurveda
10% off Bliss Therapies,
Intern Consultations
700 Zion St., Nevada City • 478-9100
www.ayurvedacollege.com
Dr. Don Williams, DC
10% discount for existing patients,
cash only
$50 discount new patient services
530-271-5921
www.livingvibrantly.com
[email protected]
Fast and Fit for Women
Gym & Personal Training Studio
$10 Off Enrollment Fee
530-273-5862
www.fastandfit.net
Form is Function
10% off all fitness classes,
group or private
530-346-7631 office
510-393-2568 mobile
www.kettlebellform.com
Iris Holistic Counseling Services
Donna Fisher-Jackson, M.A.
50% off initial counseling session
530-477-7863, Grass Valley
www.donnafisherjackson.com
Jacobson Chiropractic
$40 follow-up visits Thursdays,
cash only, please call for appointment
265-2220 • 194 Gold Flat Rd., NC
Living Waters
Colon Hydrotherapy
5% off packages & service
1097 E. Main St., Suite F, Grass Valley
530-274-9738
[email protected]
SERVICES
NEW! Dreamspinner Photography
Portrait, Event, and Commercial
10% off prints
265-4753
www.dreamspinner-photography.com
NEW! Sierra Wellness Nutrition
Julie DeHollander, RD, DC
20% off nutrition services
530-263-3131
[email protected]
www.sierrawellnessnutrition.com
NEW! Will’s Plumbing & Solar
Repair, alter, unclog, trenching
$5/hour off each service call
272-6421, 615-7313, 265-7313
Bardsley Safe and Lock
10% discount on labor
530-575-2100
www.bardsleysafeandlock.com
Brian’s Electrical Service
& Plumbing Repair
Brian Puckett, lic. #324214
30+ years experience
10% off labor • 272-6241
SERVICES
Carbright Auto Detailing
Steam Cleaning
& Paintless Dent Repair
10% off any service
273-5482 • 11671 East Main St.,
next to Humpty Dumpty
Changing Spaces
10% off feng shui services
272-9128
[email protected]
Covert’s Pump Service
10% off labor
530-292-WELL (9355)
Dawn Lorraine Conscious Skincare
Organic Facials & Skin Products
50% off your first facial
www.dawnlorraine.com
265-9004 • [email protected]
Kimmel Electric • csl#914225
$25 off all repairs & remodels,
new construction
530-432-1872 office
www.kimmelelectric.com
Liz Fugman
General Contractor #908963
Plumbing, electrical, carpentry, home
repairs and remodels
10% discount on labor • 265-5151
Loma Rica Ranch Self Storage
6th month free
5x10 $55, 10x10 $75
530-273-0889
lomaricastorage.com
Mountain Solar
Consulting, sales, and installations of
solar electric systems
$250 credit toward system monitoring
on your computer or 5¢/watt discount
on photovoltaic modules
175 Joerschke Dr., Grass Valley
274-7355 / [email protected]
763-7634 / [email protected]
www.mountainsolar.net
Sierra Consulting &
Integrated Pest Management
Tree Specialist & Agricultural Advisor
10% off • 432-7845
sierraconsultingipm.com
Veronica Monet’s Shame Free Zone
in The Miner’s Village
7% discount
206 Sacramento St., Suite 206, NC
by appointment: 888.903.0050
[email protected]
22
Co-op Connections
____________________
Five Elements Community of Tai Chi Players
Classes in Yang-style Tai Chi Chuan
Tues., Wed., Thurs. at 5pm
www.taichi-nevadacity.com • 530-274 –3513
Ayurveda: Yoga as a Way of Life
February 12-18, 2012, Kalani Oceanside Retreat,
Big Island, Hawaii workshops, yoga, meditation,
and cooking classes
ompranaveda.com • [email protected]
530-615-6115
Co-op Connections listings cost $20 per issue, $15 for
BriarPatch owners. Email up to 5 lines — business/person’s
name, 4 to 5 word description, contact information (phone
number, email address, website), and owner discount (if
any — not required) to [email protected]. For more
information, call 272-5333 ext.129.
Classified ads are FREE to BriarPatch current owners.
The deadline for the February/March issue is January 4.
Submit your ad, 30 words maximum, to the newsletter by
giving it to a staff person at the customer service window
or by emailing it to Mellisa Hannum, MellisaH@briarpatch.
coop. Please include your owner number. Ads may be run
repeatedly. Renew by the first of the month preceding
publication, by email or phone, 272-5333 ext. 129.
BriarPatch staff reserve the right to edit ads or to reject
any ads deemed unsuitable. A classified ad does not
represent BriarPatch endorsement of the products or
services offered.
FREE
Free. “Acorns And Eat ‘em,” a How-To Vegetarian Cookbook and Field
Guide for Eating Acorns, by Suellen Ocean. Go to www.oceanhose.com for
information on obtaining a free download of the book..
CLASSES & EVENTS
Double Oak Vineyards & Winery. Local mountain grown fine wine produced by nature-friendly farming. Wine tasting, tours & picnicking: Saturdays,
February through December, & by appointment. www.DoubleOakWinery.com.
292-3235. Our wine is at BriarPatch. Piano Lessons in your home or my studio. (NC/GV area) Beginning to
intermediate levels. Adult beginners especially welcome. Emphasis on music
reading. Cathy Collings, B.A. in music from Oberlin College. 272-6588.
Piano lessons – experienced teacher loves to work with beginners (children and adults) and continuing or returning students. Certificate of Merit,
National Guild Auditions. Jean O. Poff, Nevada City. 273-6875, rogerpoff@
comcast.net.
Holistic Strength. Natural movement instruction that cultivates strength,
speed, mobility, stability, endurance, resilience & balance. Eurasian folk wisdom meets cutting edge science. Contact Eric or Alison at (530) 346-7631,
[email protected], FormisFunction.org.
Prajna-Satsang: Wednesday nights 7:00 to 8:30 p.m. Deep silent meditation
followed by sharing. Email [email protected] or (530) 575-2264 for directions. All welcome.
Join Dr. Don Williams, DC on Tuesday February 21 for his next free community health talk. Visit www.livingvibrantly.com for more info.
Home Tutoring Plus in-home tutoring for all ages/all subjects. Professional tutors assist with homework, home schooling, test preparation, etc.
(530) 878-1014. Mention this ad for $20 off your 1st lesson package. www.
HomeTutoringPlus.com. Home Study Farm Program for Grades 1, 2 & 3 (ages 6-9). Schedule a “Day
in the Life of the Farm Program” visit by calling Yuba River Charter School at
265-6060 ext. 110.
DANCE & MOVEMENT CLASSES
African Dance Class. Thursdays 5 pm to 6:30 pm at St. Joseph’s Cultural
Center, 410 South Church St., Grass Valley. Dances, rhythms, & songs of the
Congo. Taught by Cai Sorlien. Live drumming by Kit Bailey. All levels of experience included. 288-3603.
Dance your way to Fitness: Aerobic dance fusion, core conditioning,
strength training class. MWF 8:45-10:15am Center of Arts, Grass Valley, upstairs in SDI. Call Jenn, 913-6877. 1st class free.
Fast and Fit For Women is ideal for all ages and fitness levels. Individual
instruction provided. Variety of equipment to choose from. One week FREE.
www.fastandfit.net. 273-5862.
Ka Hale Hula O Pilialohaokalani O Hilo. Explore traditional Hawaiian
Hula - beginner & advanced classes. Monthly workshop and weekly practice
available. Open enrollment through March. For details visit www.GrassValleyHula.com or call Cindy Waipuna Kelly at (530) 518-0910.
YOGA CLASSES
Yoga Sculpture taught by Jackie Gerster at Wild Mountain Yoga Center.
Lengthening and strengthening for all student levels. Wed. 12:30-1:30 p.m.
New and beginning students always welcome. (916) 747-1415.
Iyengar Style Yoga with Ronnie Paul at Full Life Yoga Studio, Wednesdays
10:30 - noon. This class encourages thoughtful movement, respect of individual differences, and the meaning of yoga in daily life. 265-0478.
Full Life Yoga Studio provides an island of serenity where 8 instructors teach a wide variety of classes for all age, body type, and ability level.
Breathe, Release, Relax, Tone, Stretch, Feel, Live. 204 Providence Mine Road,
Ste. 112, Nevada City, www.fulllifeyogastudio.com, 277-3783.
Good Morning Yoga! 8:30-10:00 Mondays and Wednesdays at Moving
Ground Studio, 410 S.Church St., Grass Valley. 575-6274. Certified Iyengar Yoga teacher Marianne Reagan. Alignment and Awareness through Asana.
Ananda in Auburn with Susan Hayes, at Auburn Yoga & Fitness, Monday
& Wednesday evenings, 6:45-8:00pm. Fun, relaxing, gentle hatha yoga &
pranayama for all -- from absolute beginners to aspiring bodhisattvas. (530)
889-2920.
SERVICES - GARDEN
Sunnydaygarden. Winter can be beautiful in the garden. Good ideas
and a helping hand. Garden planning, consultation, design, planting,
pruning, maintenance, mentoring. Sensible, creative, livable gardens.
Kathy Laible. (530) 263-3709.
A Women’s Touch Yard & Garden Design. It’s perennial and bulb planting time! If looking way ahead, then, seed starting, vegetable, flower &
landscape bed installation. Maintenance, pruning, composting, mentoring
& consultations. Randi Pratini, (530) 478-0800.
Co-op Connections
SERVICES, HOME
Need Tree Work? Hook-less tree climbing licensed and insured.
BriarPatch owner. Call Austin DeRock for free estimates, (530) 2776633.
Michael’s Tree Service: ISA Certified Arborist/State Licensed Contractor # 723619. Fully Insured. Serving Nevada County for over 18 years.
Removals, trimming, consultations. Discount for BriarPatch owners. Call
today for a free estimate. We care about your trees. 265-5724.
Garden with Nature. Tune into Nature’s wisdom while discovering your innate ability for integrative awareness. It’s fun! Workshops,
coaching, and consulting available. Renee Wade, 292-0279.
SERVICES, HEALTH & HEALING
Got Drama? Wish he/she understood you? Want to stop the madness?
Get relief now! Veronica Monet, ACS: Couples Consultant specializing in
Anger & Sexuality. Telephone appointments & Nevada City office. 7%
discount to members. (888) 903-0050.
Iris Holistic Counseling Services. Donna Fisher-Jackson, MA,
CHT. Free 30 minute Discovery Session. (530) 477-7863, Grass Valley.
www.DonnaFisherJackson.com.
Quantum Bio-Feedback for Spiritual Healing. God and Science in
Harmony. Try “STU” Spiritual Tune Up! Deep Relaxation, Stress Relief,
Chakra & Aura Sweep, Brain Wave Repair, Flower Essences, Gemstones,
Essential Oils, Angelic Attunement. Feel like a “New You” and still be
the “Old You”. Dr. Haripriya Dillon, ND, HolisticGift.Net, 432-2121.
Reiki Master. Certified in Usui Shiki Ryoho healing system. Encompassing the whole mind-body-spirit in caring for your health. Releasing
cumulative stress or addressing more serious health concerns. Serving
the human, animal, and plant kingdoms. Doreen Domb, (530) 273-8394.
Dr. Don Williams, DC. $5.00 discount for existing patients, certain
restrictions apply. $50 discount new patient services. (530) 271-5921,
www.livingvibrantly.com.
Mindful Massage with Mieke Blees. Receive $30 off your first session. Thorough and specific work in a comfortable space. Relieve Headaches, Back/Shoulder/Neck pain, Sciatica, promote relaxation. Call
(530)205-7071.
LightStones. Crystal/Gemstone “Pharmacy” offers a wonderful
selection of crystals, minerals & gemstones, hand-selected for your enjoyment. Showroom in Nevada City, open by appointment. Call Maraiel
Ruth at (530)265-3159 for info.
Are you 18 Yrs old & need a Marijuana prescription? Indicated for Intestinal disorders, Chronic pain,& stress. Call MFM, 268-8778; $95 initial exam & Certificate/ $50 annual renewal. Board Certified Internist.
Additional 10% BPmember discount.
Solid Ground Bodywork. Effective, focused orthopedic massage sessions with a holistic perspective. Deep, powerful and empowering yet
gentle, supportive and very relaxing. Short sessions available. Glenn
Smith, 478-0770.
CranioSacral Therapy. EnerHealing, Corina Fürst, CMT. Improve
quality of life, mind-body-spirit balance; relieve stress, pain and
dysfunction. Gentle, sensitive, holistic approach. $30 off first session.
(530) 362-8240.
Transform your life from pain into power, from co-dependence to
co-creation, from victim to victor over life’s most grueling challenges.
www.LettingGoMadeEasy.com.
Caring effective psychotherapy and neurofeedback. High success
rate with depression, anxiety, ADD, brain injury, and more. Over 30 yrs
experience: Erik Olesen, MFT, BCIA. 885-2673 www.strongu.com.
Sierra Wellness Nutrition. Counseling and medical nutrition
therapy. Julie DeHollander,RD,CD is a registered dietitian/functional
nutritionist specializing in digestive disorders, food allergies, weight
management, and more. All ages welcome. $30 off initial nutrition assessment. 263-3131, www.sierrawellnessnutrition.com.
Loma Rica Ranch Self Storage. Kent & Mollie Gallagher invite you to
call our friendly resident manager, Barbara, 273-0889. 5x10 $55, 10x10
$75, 6th month free. Lomaricastorage.com.
Kimmel Electric CL #914225. Your licensed, insured electrician for repairs, remodels and upgrades. Upfront pricing & discount for BriarPatch
members. www.kimmelelectric.com, [email protected], (530)
432-1872.
Bardsley Safe and Lock. www.bardsleysafe.com. 30 years local experience. State Permit LCO4728. Service, re-key, or change combination on
locks & safes. 10% discount on labor for BriarPatch members. (530) 5752100.
High quality handiworks. Plumbing, carpentry, electrical, general
repair, remodels. Call Liz, Licensed General Contractor, for all your home
improvement needs. (530) 265-5151.
Handy Houseman. Small repairs, Household Projects, Tile Setting,
Plumbing, Window Washing, Painting, Kitchen Remodels, Patios,
Bathrooms, Showers, Kitchen Flooring, Electrical. Free Gutter Inspections. Isaac , $23/hour. www.myhandyhouseman.com, 272-7488.
Heart to Heart Animal Wellness. At -Home Professional Pet Care Provider. Services include Animal Acupressure, Dog Walking, Companion Care
for Special Needs and Senior Pets. Insured and Bonded. Let us care for the
pets you love. [email protected], (530) 559-5120 or 265-0954.
SERVICES, MISC.
Preparedness & Outdoor Recreation. PrepareDirect, a national
company based locally since 1980, provides quality and essential products for emergency preparedness and outdoor recreation at a discount.
Use coupon #925 at website checkout for an extra 10% off for locals.
www.preparedirect.com, (530) 274-3344.
Rooms for rent in Squaw Valley cabin. 2 rooms in my home, bed
and breakfast style. For more info: www.crosscreekcabinsv.com or call
Cindy at 386-1985. Cabin is less than one mile from the ski slopes!
Need a ride to or from town, work, school, the train or bus station,
or the Airport? Call Gold Country Cab and Courier. Ask about our $5,
$10, and $15 rides. 274-8294(TAXI).
Wedding Officiant Jinnae Anderson, Non-denominational Minister.
Sacred, joyful weddings that you will cherish in the happy years that
follow. Ceremony samples, coaching, advice. 17 years experience.
www.yourceremonywithspirit.com, 277-9642.
Travel: Costa Rica/eco adventures, Hawaii, Mexico, Caribbean, Europe; weddings/honeymoons, spiritual vacations. Personal travel
experience-local resident for 34 years. Melanie, 268-1756, [email protected], www.dreammakertravel.net, travelwithmelanie.
blogspot.com.
Dreamspinner Photography. Portrait and Business Photography
by Richard Bannister. Family, Children, Couples, Senior Portraits, your
choice of local location. 265-4753, dreamspinner-photography.com.
Home Study Farm Program. A Waldorf-methods Farm and Nature
Studies Program for grades 1,2 & 3 (ages 6-9). 265-6060 ext. 110, [email protected], www.yubariverschool.org/homestudy.html..
FOR SALE
Is it a yurt or a tipi? It is better, it is a Plenisphere, year-round living in
your own canvas home. Energy efficient, portable, sustainable, off-grid,
ergonomic, comfortable, gorgeous! Less than $5K. (530) 470-3174.
“Goodnight Sweet Pea” is a book about transformation — who we
become when we are asked to be the parent for our parents. For sale at
www.lauriewoodum.com.
Allison’s Gourmet offers Local, Vegan, Organic gifts: award-winning brownies, cookies, fudge, caramels, toffee and more! Pure ingredients, meticulously hand-crafted with easy shipping to distant loved ones
or free local pick-up. AllisonsGourmet.com.
23
290 Sierra College Drive, Suite A
Grass Valley, CA 95945
PRSRT STD
U.S. POSTAGE PAID
Cedar Ridge, CA
PERMIT No.
27
CHANGE SERVICE REQUESTED
Shoppers’ Forum
What special dishes are you planning for the December holidays?
Roasted root vegetables.
Parsnips and carrots
and sweet potatoes,
Jerusalem artichokes.
– Sarah
Pumpkin pie, definitely. I like
making pumpkin pie. And
eating it. In my family
December is pecan pie and
ham and homemade bread. My
dad has been making bread my
entire life.
– Amund
Lemon Honey Christmas cookies.
They’re quite delicious. We use
honey from the beehives on our
ranch and the lemons are from
the tree outside our window. It’s
been a family tradition for as
long as I remember.
– Anna
I have a cranberry recipe
that’s a little different…
it’s got orange and it’s
really quite tasty. – Joy
A lentil loaf, a nice pilaf,
a veggie lasagna.
– Charles
We’re thinking about wild
game. We’ve been looking
for elk and buffalo steaks.
We’re getting into higher
quality proteins.
– Carlton
Happy Holidays from your friends at BriarPatch!

Tis the season! - BriarPatch Co-op

Transcription

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