THE

VineBRIARPATCH FOOD CO-OP | Fall 2019

Gourd-geous A fun guide to your favorite cozy vegetable pg 11-13

ANNUAL OWNER MEETING Thursday, October 24, with guest speaker Grocery Story author Jon Steinman, pg 9

LOTS TO GIVE THANKS FOR From Heirloom Turkeys to Deli-made sides, everything you need for Thanksgiving at your Co-op, pg 25-27

THE Contents 3 Recipes from the Editor 4 7 Day Hygge Challenge Vine 5-6 Slow Cooked Recipes Fall Issue 7 From the General Manager September-November 2019 pg. 9-11 8 Every Meal is an Opportunity Published quarterly by BRIARPATCH FOOD CO-OP 9 Annual Owner Meeting 10 Owner Information 11-13 Gourd-geous Winter Squash 14 The Art and Science of THE VINE TEAM Milling Whole Grain 15 Take a Hike MARKETING MANAGER Rebecca Torpie 16-17 Choosing a Zero-Waste Lifestyle

EDITOR 18-19 Kid you not! For the Love of Paula O’Brien pg. 16-17 Local Goats

ART DIRECTOR 20-21 Staff Picks Anna Delgado-Campbell 22-23 Meet your Meat & Seafood CONTRIBUTING Department PHOTOGRAPHERS 24 Growing Palm for Good Joshua Bumgarner, Laura Petersen 25-27 Thanksgiving Tips

CONTENT CONTRIBUTORS 28 Shoppers' Forum Chris Maher, Laura Petersen, 29 Co-op CAUSE Rebecca Torpie, Alan Weisberg, Seanan Maher 30 An Ancient Grain with pg. 25-27 Timeless Appeal BRIARPATCH FOOD CO-OP 290 Sierra College Drive ON OUR COVER: Grass Valley, CA 95945 Taken at Watershed at the Owl in Grass Valley. (530) 272-5333 Pictured products: Spaghetti, butternut, acorn CO-OP HOURS and and sugar pie from Every day 7 am - 10 pm Produce. Roasted salted almonds and marinated Deli 7 am - 9 pm olives from Bulk. Mary's Crackers, Sonoma Meat & Seafood 8 am - 8 pm Creamery Pepper Jack Crisps and Chamomile Equal Exchange tea from Grocery. Maggie's Organic LABOR DAY Cotton socks and Boody Leggings from Wellness. Every day 7 am - 9 pm Vermont Creamery Spreadable Goat Cheese, Deli 7 am - 8 pm pg. 14-15 Cypress Grove Herb de Humboldt and Guillotine French Goat Brie from Perishables. THANKSGIVING DAY Photo by Joshua Bumgarner. CLOSED Follow us! See the latest photos and videos highlighting the best of BriarPatch! 2 BriarPatch.coop @briarpatchcoop BRIARPATCH FOOD CO-OP | Fall 2019 Recipes from the Editor By Paula O'Brien his issue we’re drawing inspiration from Hygge (say Hue-guh), a Danish word used to Tacknowledge a feeling or moment as cozy, charming or special. There’s no one English word that captures the fullness of Hygge; it’s a combination of contentedness, familiarity, comfort, kinship, simplicity, security and charm. Danes created Hygge as a way to help them get through the boredom and sameness of everyday life, especially during the long nights and short days of winter. Hygge is about taking the time to slow down and bask in the glow of the comfort and simple goodness in everyday activities and the present moment. Finding moments and simple rituals to celebrate life, such as brewing a cup of coffee in a special mug and taking time to enjoy it, or a home-cooked evening meal with friends, can make a huge difference to one’s spirit. These recipes were created with Hygge in mind… a little prep goes a long way with these slow cooker recipes. Get things started and then head to bed, out for a walk, errands, or work. In no time, your home will be filled with the delicious aromas of food (or drinks) ready to enjoy.

Your Go-To Pot Roast! 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) 2 tsp. pepper 2 tsp. salt, divided 2 Tbsp. canola oil 2 medium onions, cut into 1-inch pieces 2 celery ribs, chopped 3 garlic cloves, minced 1 Tbsp. tomato paste 1 Tbsp. minced fresh thyme or 1 teaspoon dried thyme 1 fresh rosemary sprig 2 bay leaves 1 cup dry red wine or reduced-sodium beef broth 2 cups reduced-sodium beef broth 1 pound small red potatoes, quartered 2 celery ribs, cut into 2-inch pieces to loosen the browned bits from pan. Stir in the additional 4 medium parsnips, peeled and cut into 2-inch pieces broth and return the roast to the pan. Arrange the potatoes, 6 medium carrots, cut into 2-inch pieces 2-inch pieces of celery, parsnips and carrots around the 1 Tbsp. red wine vinegar roast and bring to a boil. Bake, covered, until the meat is 2 Tbsp. minced fresh parsley fork-tender, about 2 to 2 1 hours. Salt and pepper to taste Remove the roast and vegetables from the pan and keep it warm. Discard the bay leaves, thyme and rosemary sprigs. Preheat oven to 325°. Pat roast dry with a paper towel and tie at Skim the fat from the cooking juices. On the stovetop, bring 2-inch intervals with kitchen string. Sprinkle roast with pepper the juices to a boil and cook until the liquid is reduced by half and 1 ½ tsp. salt. In a Dutch oven, heat oil over medium-high (about 1 ½ cups). This will take about 10-12 minutes. Stir in the heat. Brown roast on all sides and remove it from the pan. vinegar and parsley, and season with salt and pepper to taste. Add onions, chopped celery ribs, and ½ tsp. salt to the same pan. Remove the string from the roast. Serve with vegetables and Cook and stir over medium heat for 8-10 minutes, or until the sauce. onions are browned. Add garlic, tomato paste, thyme, rosemary, spring and bay leaves. Cook and stir one minute longer. For more Hygge recipes see pages 5-6 3 Add the wine, or broth you’re using in place of wine, and stir 3 BRIARPATCH FOOD CO-OP | Fall 2019

2 1 Add more locally-grown greenery and Have a candlelit dinner flowers to your with friends, and end it home with board games 3

Make some 7 organic Take a relaxing bath popcorn and with epsom salts host a classic and essential oils film night DAY HYGGE CHALLENGE 7(hyg·ge) The Danish concept of comfort, coziness and warmth 4 Bake something 6 new and Make a slow cooked meal share ... Soups and stews half with your neighbors are the ultimate Make comfort food hand-made gifts using only5 fair-trade and non-GMO ingredients

4 BRIARPATCH FOOD CO-OP | Fall 2019 Hygge Slow Cooked Recipes

Turkey Tetrazzini

Mulled Cider Apple Slump

Mushroom Marsala 5 1 lb. spaghetti and place in a large bowl. stock) and milk and stir until it simmers gently and thickens Turkey salt and pepper to taste In a large skillet, melt 2 slightly. Stir in cream, thyme 1 cup grated parmesan Tablespoon butter over Tetrazzini and two generous pinches cheese, or a mix of medium heat. Sauté onion for 4 Tbsp. butter, divided each of salt and pepper. Pour parmesan and cheddar about four minutes and then 1 large onion, diced sauce over turkey, onion, parsley for garnish add it to the slow cooker. Add 4 cups chopped or shredded spaghetti and mushrooms. the cooked turkey, mushroom cooked turkey Preheat slow cooker on high. Set the slow cooker to low and and pasta to the slow cooker 8 ounces sliced mushrooms cook for three to four hours, In a pot on the stove, cook as well. 2 Tbsp. flour spaghetti according to until hot. Place the large skillet back package directions – but only Stir in frozen peas and cheese. ½ cup white wine or stock over medium high heat cook for half the al dente time. Add more salt and pepper if 2 cups milk and melt the remaining 2 (For example, if the package needed. Garnish with parsley 1 cup heavy cream Tablespoon butter. Whisk in says to cook for six minutes for and serve. flour and cook for one minute. 1 tsp. dried thyme al dente, only cook your pasta Slowly whisk in white wine (or 1 cup frozen peas for 3 minutes.) Drain the pasta

Add brown sugar, cinnamon, 4 cinnamon sticks, plus Mulled Cider more for garnish Apple Slump nutmeg, 1 tsp. salt and vanilla 2 quarts apple cider 3 pounds Fuji apples extract to apples and stir to One orange, sliced, for 6 (3-inch) sticks garnish Juice of one lemon combine. cinnamon, plus more for 7 cloves ¾ cup brown sugar For topping: In a separate garnish 2 tsp. cinnamon bowl, combine flour, sugar, 10 cloves 6 cardamom pods, pressed until they just crack open ½ tsp. nutmeg baking powder, ½ tsp. salt 8 cardamom pods, pressed and ground ginger. until they just crack open ¼ tsp. coriander seed 1 tsp. salt ½ tsp. coriander seed 1 star anise pod 2 tsp. vanilla extract Cut butter into flour mix and work with a biscuit cutter or 1 star anise pod 1 ½ cups flour To bring out the most spice fork until crumbs form. flavor, toast the spices for about ¼ cup sugar One orange, sliced, for Add buttermilk to bowl and garnish one minute in a non-reactive 2 tsp. baking powder stir just until combined. pan on your stove top. Add ½ tsp. salt Divide dough into six golf Mulled Wine toasted spices and cider or wine to the slow cooker. Cook ½ tsp. ground ginger ball–sized pieces, press into (same spices, different on low heat for four hours. At ¼ cup butter flat biscuits, and arrange quantities) on top of apples in the slow the end of the cooking time, 2/ cup buttermilk 2 bottles red wine – 750ml 3 strain out the spices and cooker. each (if using box wine, Peel apples and cut into thin orange slices before serving. Cook four to five hours on use 6 cups) wedges. Garnish with additional fresh low. Use Shiraz if you want cinnamon sticks and orange Place apples in slow cooker spicy and full-bodied, Pinot Serve hot with whipped slices and enjoy! and drizzle with lemon juice. Noir or Beaujolais if you cream or ice cream. want fruity-sweet.

Mushroom ¾ cup dry Marsala wine, Directions Stir together the sour cream, divided flour, lemon zest, salt and In a 4- or 5-quarts. slow Marsala 3 Tbsp. sour cream remaining dry Marsala cooker, combine mushrooms, wine, making sure there are Served with your choice of 2 Tbsp. all-purpose flour shallots, olive oil and thyme. no lumps of flour. Add this grain, this is a wonderful side 1 ½ tsp. grated lemon zest Add 1/4 cup dry Marsala wine. dish for Thanksgiving or main mixture to the slow cooker. ¼ tsp. salt Cook, covered, on low until Cook, covered, on low 15 dish for a meatless meal. mushrooms and shallots are ¼ cup crumbled goat cheese minutes longer. Turn off slow 1 ½ pounds baby Portobello tender, about four hours. mushrooms, cut into ¾ inch ¼ cup minced fresh parsley cooker and sprinkle in goat With about an hour to go, cook chunks Serving Suggestion: This cheese and parsley. your grain of choice on the 1 cup thinly sliced shallots recipe goes great with… Serve with hot cooked barley, stove top to accompany the 3 Tbsp. olive oil 2 ½ cups cooked barley, farro, or other grain. farro, wild rice, polenta or mushrooms. 6 ½ tsp. minced fresh thyme other grain. BRIARPATCH FOOD CO-OP | Fall 2019 From the General Manager By Chris Maher

t BriarPatch, This is an important step in the life of Athere’s a BriarPatch, and we owe it to everyone to constant flow move forward thoughtfully. I know you of priorities and expect nothing less, and I’m looking forward projects to tend to sharing the next steps with you as we go. to. Sometimes we While we’re going through this exciting see quick results, adventure of growing BriarPatch, we’re also and sometimes carefully contemplating the expansion of our efforts add what we consider “community,” and how up to a slow and our stores will embody, inform, and support steady progression toward our Ends. We this vision. The power of a cooperative is may not always know where we’re going to that it has deep, meaningful impact for its land, but with a clear sense of who we are stakeholders. This has certainly been true and dedication to our owners, employees, of BriarPatch and it is the reason for our shoppers, and community, we can be success to this point. Going forward, our confident we are progressing toward our mission must continue to encompass all goals. our owners, staff, the As you probably "There’s much to community groups that know, we’re working are served by our work to grow the co-op, be gained working and the local producers both by investing through as many details supported by our efforts… in our current store as possible before the folks that are touched and by seeking by BriarPatch. This is additional locations. transitioning from the such an exciting time, For any of you who’ve world of potential to because this means we’re deliberated opening expanding BriarPatch’s or expanding your opening the doors and reach and potential to own business, or welcoming everyone in." realize positive impact. adding to the size Regardless of where we of your family, you’ll appreciate the care land in the discussion, we can all agree and consideration we’re taking to ensure a that we certainly have reason to celebrate smooth and successful effort. another year of BriarPatch at our Annual There’s much to be gained working Owner Party coming up Thursday, October through as many details as possible before 24. Jon Steinman, author of Grocery transitioning from the world of potential to Story: The Promise of Food Co-ops in opening the doors and welcoming everyone the Age of Grocery Giants will join us to in. We’ve prepared internally with market share his passion for food co-ops and the studies and internal readiness assessments democratic food movement BriarPatch and to get the best idea possible of what a multi- others like us embody. In a world where store BriarPatch Co-op would look like. We the act of “food-gathering” is becoming are paying careful attention to ensuring ever-increasingly homogeneous, we can that whatever we take on is financially appreciate our strength, self-determination, feasible, just as we did when moving to our and supportive role in the larger community current store twelve years ago and when we in which we live. See you at the buffet! purchased the site after that.

7 BRIARPATCH FOOD CO-OP | Fall 2019 Every Meal is an Opportunity By Alan Weisberg, Board President

efore of making all of his own cards to give as Bmoving thanks, or to send best wishes for special on to some events. For my recent birthday, his card thoughts had a little rendering of a vine growing at about Riverhill Farm, where I often volunteer. “Hygge,” the Under the vine, in bold letters, there was theme of a quotation attributed to me: “Every meal this issue is an opportunity.” of the Vine, He purposely turned around my oft- I wish to stated phrase from a negative to a express my gratitude to the BriarPatch positive. What I actually say quite members who voted in our Spring often is that “every bad meal is a election to keep me on the Board lost opportunity.” This reflects the for another term. Thanks also to my importance of good food in my life, and Board colleagues who then elected my wish for every meal to be special. My me to serve as Board President for version is quite self-centered and often the next year. Finally, I want to give a serves as a warning to those with whom shout-out to Richard Drace who did I am about to dine—most often my wife an outstanding job as President during and friends. This meal had better be the past three years of the co-op’s good! extraordinary success. I see my son’s version as expansive and Let me assure you, our members, about much more than the opportunity that our Board is a high-functioning, to satisfy the palate. I am so fortunate increasingly diverse group of people to have the co-op as the source for my with big hearts and excellent minds. meals, whether from the deli or grab- We know our job well: to represent and-go, or for the meals we prepare at your interests in the governance of home. I derive great pleasure knowing the co-op, to monitor and assure food offered at BriarPatch meets high its financial health, to choose and health and sourcing standards. Also, I evaluate our General Manager, and to take joy knowing that the profits from set and measure reasonable goals. We my purchases go to improve the store also know what is not our job. While and support the community, and not to we stay informed about operational line the pockets of investors. I especially details, we do not manage them; that is enjoy supporting local farmers, some of the job of the GM. whom could not exist without selling to Now on to Hygge, the simple things in the co-op. This is how BriarPatch truly life that bring us comfort, warmth, and feeds me. joy. The attraction that all BriarPatch Let me close by mentioning a meal shoppers share in common is, of opportunity for our entire BriarPatch course, good, healthy food. And of community, our annual dinner on course that food is put together to October 24 at the Miners Foundry. form meals. Which reminds me of a The meal will be great, but the greater birthday card I very recently received. pleasure will come from the people who My son has the commendable habit will surround you.

8 BRIARPATCH FOOD CO-OP | Fall 2019 Every Meal is an Jon Steinman, Author of “ Grocery Story,” Opportunity to speak at Annual Owner Meeting riarPatch is excited to announce plates, the most authoritative strand of independent retail consumer food co- Bthat celebrated author Jon the food web has received surprisingly op, serving as Board President from Steinman will be the guest speaker little attention: the grocery store—the 2014-2016. He lives in Nelson, BC. at the Annual Owner Meeting on epicenter of our food-gathering ritual.” This is your chance to hear Jon speak Thursday, October 24. Jon has studied and worked with “all about how co-ops like BriarPatch are Jon is the author of “Grocery Story: things food” for over two decades. creating local, food-based economies The Promise of Food Co-ops in the He was the producer and host of the and changing the world in positive Age of Grocery Giants.” Through internationally-syndicated radio show ways! penetrating analysis and inspiring and podcast, Deconstructing Dinner, stories and examples of American and once ranked as the most-listened-to Canadian food co-ops, he makes a food podcast in Canada. He is the compelling case for the transformation writer and host of "Deconstructing of the grocery store aisles as the Dinner: Reconstructing our Food emerging frontier in the local and good System" – a streaming television food movements. and web series. He is also the curator and coordinator of the Says Jon, “Food has become ‘ground- annual Deconstructing Dinner Film zero’ in our efforts to increase Festival featuring compelling food awareness of how our choices impact documentaries. From 2006-2016, the world. Yet while we have begun to Jon was an elected director of the transform our communities and dinner Jon Steinman, celebrated author and guest Kootenay Co-op – Canada's largest speaker at the Co-op's Annual Owner Meeting

FOOD, FRIENDS & COMMUNITY KEYNOTE SPEAKER EVENT IS FREE FOR OWNERS Choose Well Jon Steinman Dinner Buffet Tickets $5 Miners Foundry, Nevada City Author of “Grocery Story: The Link to ticket and more info at Thursday, October 24 Promise of Food Co-ops in the BriarPatch.coop Doors open at 4:45pm Age of Grocery Giants”

All hands on deck! Would you like to volunteer at the Owner Meeting? Contact Chelle at [email protected] 9 BRIARPATCH FOOD CO-OP | Fall 2019 Why Be a Co-op Owner? Patronage Dividend Event Ticketing Discount Vote and Become Involved Receive a dividend each year on Receive a waiver of the $2.50 fee per Vote for the Board of Directors, run for purchases made in the store (subject ticket event. the Board, and attend the annual to Board of Directors’ approval). Please Special Order Discount Co-op Owner Meeting and Party. redeem your 2018 Patronage Dividend Owner Appreciation Months before December 31, 2019 to help the Pay only the catalogue price plus The Co-op announces special months Co-op avoid paying unnecessary taxes. a handling charge when ordering products in case quantities from the during the year when owners can take UNFI catalogue and select vendors. 10% off one shopping trip. End Policies BriarPatch Food Co-op exists so that Owners, customers and members of our community have: 1. A successful and vibrant 2. Access to high quality, healthy 4. A stronger local food system. cooperatively-owned business products, especially local and 5. A major employer that provides that acts as a leader among local organic food. a healthy, fair, and considerate businesses and food co-ops 3. A community center where workplace for employees. nationally and contributes to people experience a sense of environmental stewardship through 6. Access to education about food and connectedness, ownership, and its business practices. consumer issues that encourages fellowship. customers to make healthier food choices. Board Members and Meetings Board of Directors Upcoming Board Meetings Board Committees President: Alan Weisberg Last Tuesday of each month, 6:00 p.m., in To find out more about the Board’s Vice President: Alana Lucia the BriarPatch Community Room. standing committees, please add the Treasurer: Mark Fenton The upcoming meeting agenda is posted on following Committee names to the subject Secretary: Katie Turner the store bulletin board at least one week line when you email us at Richard Drace, Kwong Chew, Jonathan prior to the meeting. [email protected]. Collier, Kali Feiereisel, Rachel Berry Tuesday, September 24, 6 - 8:30 pm Owner Engagement Committee To contact all the Directors, send an email Tuesday, October 29, 6 - 8:30 pm Board Development Committee to: [email protected]. For Finance Committee individual Directors: first name and last Tuesday, Novermber 26, 6 - 8:30 pm Executive Committee initial (i.e. [email protected]). Governance Committee Letters may be left at Customer Service.

Staff Directory Front End Manager Human Resource Manager Wellness Manager Sarah McKay LeeAnne Haglund Liz Streater General Manager [email protected] [email protected] [email protected] Chris Maher Finance Manager Administrative Assistant Merchandising Manager [email protected] Andrea Echegaray Kat Bass-Peterson Michelle Peregoy Operations & Customer [email protected] [email protected] [email protected] Service Manager Accounting Manager IT Manager Produce Manager Gwen Birk Kiyoko Wilcox Brett Torgrimson David Benson [email protected] [email protected] [email protected] [email protected] Assistant Operations & Marketing Manager Pricing and Category Manager Meat & Seafood Manager Customer Service Manager Rebecca Torpie Rob Drake Tristan McLarty Mike McCary [email protected] [email protected] [email protected] [email protected] Owner Relationship Grocery, Bulk, Beer & Wine Food Service Manager Cooordinator Manager Henry Harmon Chelle Wheatley Shawn Bailey [email protected]

10 [email protected] [email protected] BRIARPATCH FOOD CO-OP | Fall 2019

IN Gourds WE TRUST A fun guide to your favorite cozy vegetable

othing quite says cozy like a cup “During our local planning Johansen Ranch has been providing Nof warm soup or a slice of pie process, when it comes to BriarPatch Food Co-op with produce by the fire when the weather starts winter squash we take in like winter squash and citrus for 42 to change. In the fall, local farms are tens of thousands of pounds. years. This season, Rich and Mila busy harvesting winter squash for the Johansen are growing a large variety Especially butternut. And, holiday table and storage long into of squash at their Penn Valley farm the winter months. A reliable staple there are so many heirloom such as: Acorn, Butternut, Blue of homesteaders, winter squash can varieties our farms grow! Ballet, Blue , Red and Green store up to eight months without From the edible skinned, soup- Kabocha, and two refrigeration! The BriarPatch Produce able Delicata to the chestnutty kinds of pumpkin (Sugar Pie and Baby Department works to forge close kabocha, these comfy winter Pam). In addition, Indian Springs relationships with local farmers early alternatives to grains add Organic Farm, Weimar Farm and Coco in the year to plan for fall harvest a beautiful splash of edible Ranch will provide Butternut, Flying season when we bring together a color to your holiday table." V Farm will provide Red Kuri and lovely collection of organic squash for -Produce Manager Weimar Farm will supply Spaghetti you to choose from. Squash. Thank you for supporting David Benson local farmers! 11 BRIARPATCH FOOD CO-OP | Fall 2019 That Squash Life

Kabocha Squash heat, stirring frequently, until onions are soft and More Ways to Shakshuka translucent. Hummus Enjoy Squash! 7 eggs Add green or red pepper 2 cups zucchini peeled, chopped, and firmly packed Roasted: Cube or cut squash into 1 medium yellow onion, and jalapeño (if using) and strips, peeling the skin if it’s too diced cook for a couple minutes ¾ cup raw tahini, or ¾ cup hulled raw sesame seeds tough. Toss in olive oil, salt and 28 oz. can diced, fire- longer. Peppers will become pepper and roast until the edges are roasted tomatoes fragrant. Add squash, ½ cup freshly squeezed golden and caramelized. Serve by 2 cups kabocha squash, garlic, paprika, cumin and lemon juice itself as a side dish or add to salads. peel on, chopped into turmeric or saffron (if ¼ cup olive oil Steamed: Cut the squash in half, 1-inch pieces using). Mix well and cook an 2-3 cloves garlic, peeled scoop out the seeds, and place halves face-down in an ovenproof ½ green or red bell pepper, additional 3 minutes, stirring 1 tsp. paprika seeded and diced into continuously. baking dish filled with about an small pieces 1 tsp. salt (to start with, may inch of water. Cook at 350 ° until Add fire-roasted tomatoes add more) a paring knife inserted into the 4 large cloves garlic, squash goes all the way through minced and mix well. Cover and cook ½ tsp. ground cumin over medium-low heat for 30 without resistance. Scoop out 1 Tbsp. paprika Pinch of cayenne cooked squash and use like mashed minutes, or until squash is Optional: Water (as needed, potatoes, added to baked goods 1 tsp. ground cumin softened (don't overcook and if you want more of a salad recipes, cheesy cream sauces, or in Pinch of turmeric powder have it turn to mush, kabocha dressing consistency) soups, risotto, or frittatas. should still have a tiny bit of 1 Tbsp. coconut oil Stuffed and Baked: Partially roast Combine zucchini, lemon Parsley to garnish firmness!) the squash on its own by cutting in juice, olive oil, garlic, paprika, Crack an egg into a bowl, and half, scooping out seeds and goop, Salt and pepper to taste salt, cumin and cayenne in rubbing with olive oil, and placing then gently transfer to the a blender and process until face-down on a baking sheet in a Optional: pinch of saffron top of the tomato mixture. smooth. Add the tahini, or 400° oven for about ½ hour, or until (about 20 threads) instead of Repeat for all eggs. hulled sesame seeds, and slightly tender. Flip over the squash, turmeric fill with stuffing, and it’s back into Cover and cook for 6-8 process again. the oven for another 20-30 minutes 1 jalapeño, seeded and diced minutes, or until whites of If you’d like to use the until stuffing is browned and squash into small pieces (plus seeds eggs have set (yolks should hummus as more of a salad is fork-tender. if you want more heat) still be runny). dressing, with the blender Baked as Fries: Peel your winter Add coconut oil to a heavy Garnish with parsley and running, add water slowly squash and cut into french fry bottomed pan with onion serve plain or with a side of through the hole in the lid until shapes. Toss in olive oil and season with salt, pepper, and any spices and a generous pinch of pita! Enjoy! you get the desired thickness. salt. Cook over medium you’d like, and it’s into a 350° oven Will be smooth and creamy. for 15-20 minutes. Halfway through you can also sprinkle on some grated parmesan. 12 BRIARPATCH FOOD CO-OP | Fall 2019

EVERYTHING YOUThat ALWAYS WANTED TO KNOWSquash ABOUT Life CROOKNECK • Mild and squashBy Seanan Maher Buttery, but with Notes of Black KABOCHA DELICATA Pepper and • Like a Pumpkin • Rich and Sweet • Cream Nuts • Dense and Sweet with Green or Orange Flesh with Potato Fused; So Stripes • Very Delicate Delicate Skin • Sweet • Mottled Skin • Cut Into Rainbow- Cooking or Just Blue-Gray, Shaped Slices and Munching on Green, or Deep Roast, or Try Stuffing a Raw! Red-Orange • Half of One with Dense, Similar Pizza Toppings if to a Sweet Potato • Try Swapping it into ACORN You're Gluten-Free Recipes that Call for Pumpkin! • Sweet • Dark Green on or Anti-Pizza! the Outside, Yellow on the Inside • Tender and ZUCCHINI Soft, but Definable • Just Bake ‘Em and Go To JACK O’LANTERN Town! PUMPKIN • Mostly Bland, but with Some Floral • Sweetly Mild Notes (Legends Say that Yellow • Orange • Soft BUTTERNUT are Sweeter.) • Green or Gold when Cooked • • Sweet, Moist, and • Hard when Raw, Soft when Cooked• Carve a Face into Nutty • Dark Beige Anything! What a Versatile Veggie! it to Ward Off Skin, with Golden (But Zucchini Bread is the Only Spirits. Insides • Dense Acceptable Use). Flesh, but Soft when Cooked • You Can Pretty Much RED KURI Do Anything with • Delicate and Mellow SUGAR PIE/BABY Them! They’re Just Chestnut-Like Flavor PAM PUMPKIN Good! • Deep, Almost Red, • Buttery with Orange • Hard but Sweet Nutty Thin Skin, but with Flavor • Orange • Creamy Yellow Flesh Tender • Bake it •Pairs Well with into a Sweet and Creamy Ingredients Delicious Pie! Serve it to Your Family Like Dairy and on Holidays or Just Eat It Alone in the Coconut Milk! Also Dark like a Little Pie Gremlin! Goes Well with Beans!

SPAGHETTI • Very Mild, but if You Tell Someone it is Spaghetti They will NOT be Fooled. • Golden Yellow • Pasta Like, but do NOT Try and Tell Your Step-Dad Ron it Actually is Spaghetti He will be Very Upset • When Cooked the Flesh Separates into Long Yellow Strands You Can Put Marinara On and Twirl Around Your Fork! But Your BLUE BALLET PATTY PAN/ SUNBURST Step-Dad Ron will See Right Through the • Sweet Treat • Blue-Gray • Denser and • Similar to Zucchini • White, Bright Lies and You will not be Allowed to go to More Firm • Just Cut it in Half, Scoop Yellow, or Orange • Tender when Young • Your Best Friend Jason’s Birthday Party. Out the Seeds and Bake It! Fry Those Bad Boys Up in Thin Slices! 13 BRIARPATCH FOOD CO-OP | Fall 2019

The art and science of milling whole grain Early Bird Farmer Drew Speroni

rew Speroni is the owner of Early Bird Farm and the are added back into white flour that’s been run through Donly grain miller in Nevada County. He farms on four a roller mill. This saves time, but in the process there are and half acres just outside of downtown Nevada City, and subtleties in flavor, texture and nutritional value that get most of the food grown on his one acre of market garden lost. goes to Interfaith Food Ministry and people in need. He When asked about his mission as a grain miller, Drew says: also mills grain and has a certified milling facility where “My mission is to educate the public about the importance he mills fresh flour from corn, wheat, and rye - all sourced of eating whole grains and reintroduce grains into our diet. from Northern California. I think wheat has gotten a bad rap, mainly because we Reed Hamilton of Grass Valley Grains introduced Drew to primarily use white flour and not the whole grains. We don’t grain milling. Drew had his own farm, and his friend Reed have the bran and the germ or the nutritional value. That is was looking for someone to mentor and teach. It was a what is balancing our gut when we eat whole fresh bread. good fit, as Drew has experience with precision machining, My mission is to educate people as much as possible not and he quickly picked up on dressing the mill stones and only about the flavor but also the nutritional value of whole generally how the mill worked. “It’s an art and a science grains.” at the same time,” says Drew. He was the miller for Grass BriarPatch carries Early Bird Farm’s corn bread and Valley Grains for four years, and then it was time for Reed pancake mixes in bags on the bakery shelf. In the bulk to eventually retire. Drew purchased his equipment and bins look for rye flour, hard red spring wheat and soft built a certified mill that’s now under Early Bird Farm. white wheat Early Bird Farm mills flours the same way they’ve been flours, whole milled for 30,000 years: 100 percent whole grain milled wheat berries with a stone mill rather than a roller mill. They offer flours for sprouting or for sale the day they’re milled, so the flour is fresh and still grinding at home, has all of it’s nutritional value. Says Drew, “I think people and white corn have forgotten the flavor of wheat. When we bake with polenta, which these whole grains and eat these whole grains we start to is one of Early remember the flavor of flour and start to forget about the Bird’s biggest flavor of sugar and salt.” sellers. In California, there are only a few millers left who take Friday is the time to use the actual art it takes to dress the natural Volunteer Day at stones and mill in the traditional way. Production of wheat Early Bird Farm, and white flour has become such a big business that a be sure to stop roller mill is today’s standard. The wheat and the germ by! Learn more: earlybirdnc.com 14 Go Take a Hike! Contributed by Bear Yuba Land Trust eer Creek Tribute Trail is one of the crown jewels of Factory and Old Downieville to where it becomes a dirt trail DNevada County’s trail system. It offers easy access leading down to the creek. to the outdoors for those seeking healthy recreation A suspension bridge – Nisenan Tribute Bridge or “Angkula opportunities, solace in nature, or connection with our Seo” - spans this beautiful section of Deer Creek, history and historic communities. The trail offers an easy connecting to the trail on the other side. to moderate hiking experience depending on the part of the trail and the distance hiked. Last fall, The Sierra Fund (TSF) concluded a multi- year acquisition project to The multi-use trail stretches reconnect the Nisenan to 8.5 miles along one of Nevada their ancestral lands. With the County’s most famous support of TSF, the California tributaries - the Deer Creek. Heritage: Indigenous Research With several options for Project (CHIRP), the nonprofit shorter hikes along its main vehicle representing the path, the trail also allows Nisenan Tribe, successfully hikers to “choose their own acquired a 32-acre parcel on adventure” when exploring the Angkula Seo (Deer Creek) just forests surrounding downtown downstream from the Nisenan Nevada City. Tribute Site and Bridge. This The trail memorializes the landmark transaction provides early contributions of native the Nisenan Tribe private Nisenan and Chinese people access to ancestral land. to the history of this place. Plans are under development Before gold was discovered to extend the Tribute Trail in Deer Creek in 1849, the across the property, diverting Nisenan fished, hunted, and a portion of it from Champion lived undisturbed along Mine Road and promoting the this important waterway for safety of drivers and other folks thousands of years. After enjoying the area. the discovery of gold, the Back on the trail, it soon population of Nevada City breaks away from the creek swelled to over 10,000, with and meets up with a path people traveling from all over following the historic Newtown the world to seek their fortune. Canal. Before ending at the Hydraulic mining was first Bridge at Deer Creek Tribute Trail. Submitted by BYLT. trailhead on Morning Star practiced in California in 1853, Lane off of Newtown Road, the at American Hill along the banks of Deer Creek, and would Tribute Trail offers one more opportunity to reconnect with forever change the creek and landscape. The trees along the Deer Creek. Hikers can take a short detour to Stocking Flat creek have since grown back and now provide a lush canopy where they’ll find benches, picnic tables, interpretive signs, for native plants and wildlife to flourish. They keep the canyon a Chinese wooden arch, and the Chinese Bridge. They can cool in the summer and protected in the winter and spring, walk out to the middle of the bridge, stand directly over and offer a stunning display of color in the fall. the creek, and listen to the rushing waters while admiring waterfalls and mirror-like pools. This is a place to slow Beginning at Nimrod Street, across from the tennis courts down and enjoy the magnificent beauty that surrounds us. in Pioneer Park, the Tribute Trail starts out following Little Deer Creek to historical downtown Nevada City. Here, More information on Deer Creek Tribute Trail, along with the trail is an urban path taking you through the former other local trails can be found at bylt.org. Chinese Quarter located along Commercial Street, past iconic buildings such as the Nevada Theatre, Miners Foundry Cultural Center and KVMR radio station at Bridge and Spring Streets, and down the quaint back roads of BRIARPATCH FOOD CO-OP | Fall 2019 Choosing a Zero Waste Lifestyle with Carly Davenport “The average American sends What was the biggest challenge 4.4 pounds of trash to the at first? What has been the landfill every day. We live in a biggest reward? disposable society where we "The biggest challenge was, and still don't value our belongings, is, breaking old habits. Sometimes and we're consuming way too you just don’t even think about it when many resources.” you’re in a hurry and you need to grab From goingzerowaste.com something quick to eat or drink and it comes in a plastic container, or a drink e caught up with Carly in a restaurant comes with a plastic Davenport from BriarPatch’s W straw. Another challenge has been Merchandising team, who is taking realizing how many products I used the zero-waste trend seriously. In that came in a container. If I wanted February, she began steps to reduce to eat certain foods, like yogurt and her trash footprint, and in July, she almond milk, I realized I would have to decided to go zero-waste for five make them from scratch. days while maintaining her busy work schedule. The biggest reward has been knowing I can make a difference in decreasing Carly came face-to-face with the the amount of trash that impacts our exhausting challenges of living a planet every day." pioneer-style lifestyle in the modern world. She cooked everything from How do you plan your shopping scratch (including non-dairy milks), trips? used plastic-free body care products like shampoo bars and a bamboo "I research waste-free recipes ahead toothbrush, and made a point to always of time and decide what I want to eat be prepared for any situation when for the week. Then, I make a list of shopping or going out to eat by carrying everything I’ll need to buy and set out refillable containers, straws and water my jars to make sure I have enough bottles. Her number one message: It’s for each bulk item. I also look at my essential to PLAN AHEAD. cleaning and body care supplies to make sure I have everything I need Although she is not entirely zero-waste to make cleaner, laundry soap, body these days, she says her awareness has wash, etc." grown, and the number of informative resources available has helped her What are some of the big significantly reduce the amount of changes you’ve made at home? trash she generates. "I switched from aluminum foil and Ziplocs to reusable containers and What made you decide to adopt beeswax wraps. I’ve also really had a zero-waste lifestyle? to plan ahead of time and make a lot "The more videos I saw of all the of food from scratch; this is the most garbage in our oceans and landfills, time-consuming part." and how badly it was affecting the wildlife, the more I became aware of just how much trash I was really using Want to see Carly's Top and decided it was time to make a change. A big eye-opener for me was 10 tips for folks who want the Great Pacific Garbage Patch; it’s to start to go zero-waste? halfway between Hawaii and California and has now grown to over 600,000 See page 25 square miles!" 16 BRIARPATCH FOOD CO-OP | Fall 2019 Carly’s Waste-Free Resources and Info

Body Care: heads of the brush when Feminine care needed and the wooden • The reusable cup like the parts of the brush will Diva cup or biodegradable decompose tampons from Natracare. • Dish Soap- For They don’t have an handwashing dishes you applicator and come in a can buy Dr. Bronner's bar recyclable cardboard box. soap or the liquid in bulk. For Face wash/body wash automatic dishwashers there • Sappo Hill bar soap with are a few DIY detergent pod a cotton cloth (lots of recipes on Pinterest or just options to chose from and google it. “If You Care” brand minimal ingredients) carries biodegradable pods Shampoo/Conditioner in a cardboard box as well. • Shampoo bars (Sunleaf So, no plastic! YAY! Brand is a good option). On the Go: I don’t use conditioner but if you do there are •Straws- Klean Kanteen conditioner bars. So far I has metal straws with can only find them online. silicone tops, Simply Straws are glass straws, Toilet paper and the Final Straw • Bamboo Toilet paper! is online and it’s a It's 100% biodegradable Razor compactable straw you can and bamboos grow and flourish put on your keychain. until they flower; then they produce • Bulldog bamboo handle razor or any seeds and die. Because the vast metal safety razors. •Water Bottles- Klean Kanteen has so many options to chose from. Life majority of bamboo species flower so Makeup Factory also carries glass water infrequently, they must be harvested • I researched this one a lot. There bottles. to stay alive. So, unlike trees, they are a lot of DIY recipes on Pinterest don't need to be replanted once which is great if you can get all the they've been harvested. ingredients from a glass container Online Resources: packagefreeshop.com (Has Toothbrush or a bulk bin. If not, I found Elate EVERYTHING to go waste-free and • Bamboo Of course! There are so cosmetics, Axiology, Antonym and helpful tips) many brands to chose from like Kjaer Weis to name a few. WooBamboo and Green Panda. They Lip balm amazon.com ( I try not to, but sometimes I'll check amazon for a are also biodegradable. • Booda Butter lip balm has a paper better deal on a waste-free product) Toothpaste container. The tube lasts and works • Locally-made Truth Paste is in a well! google.com (When in doubt, google glass container. it. I found so many answers by just googling them) Hair Brush In the Kitchen: • Food Storage- Glass or Stainless • Bass Brushes that are made from Pinterest- I created a waste-free board Steel. Or Ball Jars. There are sizes for bamboo! so I could save all the recipes and all needs! products I found and liked. Floss • Paper Towels- I use rags to clean • WooBamboo makes one from, of Instagram- I started following waste- up all kitchen messes. Once a towel course, bamboo in plant-based free Instagram pages. Gave me a lot of gets old or ratty you can cut it up into packaging. I also found one online good ideas small squares for cleaning. that is silk floss that comes in a glass YouTube- DIY videos and videos of container with a metal lid. Refills • Sponges- I use the brushes with people's living waste-free lives. come in a small paper package. wooden handles. You can replace the 17 BRIARPATCH FOOD CO-OP | Fall 2019

KidGoats! you not! lotion that was gentle and mild with no ALL THE LOVE FOR LOCALgimmicks. GOATS By Laura Petersen Now the husband and wife team Nightingale Farms lotions and soaps raise and show a Swiss breed, differ from the competitors. “We use t all started 12 years ago with a called Oberhasli, known for their fresh milk, and a higher concentration INigerian dwarf milking goat named winter hardiness, agility and robust of milk compared to other products Latte. production of sweet milk. The gentle that use dry milk,” said Shannon. and kind goats are the all-star milk That’s when Shannon Friedberg and Yarn shops, knitting conventions, producers behind the Nightingale husband Steve Nightingale first fell in and craft fairs from the Bay Area to Farms body care line of goat milk love with the ruminants. “I love goats Southern California to Nevada provide lotion and soaps made by hand and their curious nature. There’s no an eager market of high-end vogue in small batches and carried in animal like them,” said Shannon. knitters and handcrafters. People with BriarPatch’s Wellness Department. eczema love it, and one customer After several years of trying their When Shannon’s goats produced more orders a gallon of lotion every six hands at raising different animals – milk than her family could consume months. Teachers and nurses and folks pigs, meat chickens, laying hens and several years ago, she looked for other who wash their hands a lot are also big wool sheep – they found their calling ways to put the milk to good use. It followers. Batches are kept small – just with milk goats. “This is what spoke took her a year of trial and error to 12 bottles at a time to keep products to us because we love, love, love the fine-tune a recipe that she was happy fresh. milk,” said Shannon. with. The result? A fast-absorbing

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The soap is long-lasting and cures four slow down. Erin is the perfect next rural lifestyle. She is a beekeeper weeks before it is packaged and sold, step,” said Shannon. What’s next for and raising a small herd of goats she and it’s offered in 15 different scents. Shannon and Steve? They are ready to uses for brushing. With the threat of In smaller amounts, Nightingale focus on animal breeding and showing. wildfire looming in California, goats Farms also makes lip balm and sprays. Their animals are getting recognition have increasingly become big business Everything is made in Nevada County. and prepared for This spring, the shipping in the small Nightingales had 30 converted shed on the kids born to the herd, couple’s property. The 20 of which were boys. milking parlor doubles All but a few were sold as the business office. to brushing companies. Sitting at her kitchen Erin is looking forward table at the family to connecting with homestead on Colfax the community Highway, Shannon through her love of reminisced about goats, expanding her journey with one the business in new of the world’s oldest ways, and growing domesticated animals. her connection with Joining her at the BriarPatch. “It’s a table was young goat beautiful established herdess Erin Kaiser business. I can’t wait to who was preparing to hear what people want,” take over the reins of she said. Learn more: the business. nightingalefarms.net. In the early days, Shannon made lotion and shared it with BriarPatch carries a full line her co-workers at of goat milk cheeses like feta, the Sheriff’s office gouda, drunken goat cheese, raw cheddar and Monterey where she worked as a Jacque, mozzarella, ricotta, dispatch. Soon people marinated goat cheese, and Goats! were ordering it for spreadable cheeses from Bella Christmas gifts. The Capra, Redwood Hill Farm, business was born in Central Coast Creamery, 2011. Mitica, Cypress Grove, Mt. Sterling, Laura Chenel's and “It kind of grew by Amalthea Organic Dairy. itself,” said Shannon. In the dairy case look for And did it ever grow pasteurized goat milk from Meyenberg and Summerhill quickly. In no time, the Dairy and Kefir milks and couple was working yogurts from Redwood Hill full-time raising Farm and Capretta. goats and running a body care business, answering emails in the goat-breeding world, and last into the wee hours of morning, and year they had the highest-producing managing three employees. goat in the country with 3,600 pounds Tired and ready to offer a turnkey of milk! business to the next generation, they Originally from Arkansas, Erin is a connected with Erin through Nevada relative newcomer to Nevada County County Grown. “I knew it was a good and already she is settling into the fit as soon as I met her. We want to

19 BRIARPATCH FOOD CO-OP | Fall 2019 Staff Picks

What is your favorite cozy and Mary lou, comforting product Front End Cashier at BriarPatch? Epsom Salt Baths “I like Epsom Salt baths. The magnesium seems to be more absorbable. I sometimes add jojoba oil and different essential oil like lavender or arnica for sore muscles."

Patrick, Grocery Clerk Kenny, Perishables Clerk

Yerba Mate ‘Revel Berry' Haig’s Delicacies “It tastes good and it’s a good Baba Ghannouge way to keep working through “It is so smoky and dark. I love

the day.” dark flavors touched by fire.” 20 BRIARPATCH FOOD CO-OP | Fall 2019

John, Perishables Kelsey, Produce Buyer

Annie Chun’s Mini Wontons Organic medley potatoes “You can add chicken broth, “They are so good. I’ve mashed soy sauce and green onions them and quartered them and and BOOM! You have wonton thrown them in the oven and soup just like that. Amazing baked them. My mom loves ‘em.” fried and steamed, too.”

Kenny, Perishables Clerk Kim, Housewares Buyer Stephen, Front End Clerk

Frida Kahlo hand painted Three Forks - Purdon Porter stainless steel cups “I always try and support the local “I lived in Mexico for four years and breweries! Nice dark, malty and I’ve always been a fan of her. She perfect for that fall weather. Looking for a true porter? Look no further!” 21 was such a unique individual.” BRIARPATCH FOOD CO-OP | Fall 2019 BriarPatch Meat Department A Cut Above the Rest By Laura Petersen earlier this year after working in meat riarPatch is committed to offering departments at big-box grocery stores Bthe best local, organic, and natural in Henderson, Nevada for 11 years. meats and sustainable seafood “Here, there’s more custom cutting,” he available. Our Meat & Seafood Team is said. “At BriarPatch, we make a lot of a tight-knit crew with bonds like family: things from scratch. They really care a diverse group of artists, musicians, about quality.” parents, students and outdoor-lovers with great pride in their work and the In his first eight months at the Patch, quality products they provide to the Brad marveled at the selection of “grass- community. We’d love to introduce you fed” and “gamier” options like buffalo. “I to some of them. love to eat. I’m hungry right now.” A Bear River High School graduate, Brad Ilene Nishime, Meat Cutter is glad to be back home where people Ilene Nishime, Meat Cutter Local artist Ilene Nishime had 13 years are friendly, and outdoor recreation – of food service experience before river days, mountain biking and fishing moving to Nevada County from the Bay – is plentiful. Area three years ago. Her love of food He recommends the Niman Ranch began early when her parents gave Burgundy Tri Tip, “sauced up.” her freedom in the kitchen, and she attended a cooking school in Utah. “It’s amazing.” At BriarPatch, Ilene is a solid cutter, seafood specialist and buyer. She’s Jeff Saunders, Meat Cutter knowledgeable in sustainable fisheries, A production leader in the department catch methods and the complexity of known for being “super-consistent and seafood supply chains. She enjoys how clean,” Jeff came to the Patch two-and- she can stand behind everything in the a-half years ago. case because it’s held to such a high A Nevada Union High School graduate, standard. Jeff has worked in the manufacturing “It would be difficult for me to work and shipping industry and other local somewhere where I couldn’t be honest grocery store meat departments. He has Brad Muckelvane, Meat Cutter with people. Our meat is the only meat I lived in Nevada County for 40 years. will eat because I know where it comes Jeff enjoys the variety of tasks – from and how clean it is.” stocking product, working with the There was a time when Ilene was the public – and the aspects of physicality only woman in the department, an and working with his hands. environment she feels completely “I’ve never had a desk job.” comfortable in. With her big personality, He also likes machinery, and even in a small “fish bowl” space, Ilene there’s machinery involved. As the feels at home working alongside the department’s main sausage-maker, Jeff dudes. creates house-made masterpieces using “It’s like a second family. They’re my chicken, pork and lamb in a variety of boys,” she says. flavors. He likes the work so much he never Brad Muckelvane, Meat Cutter called in sick last year. Considered the most experienced journeyman cutter on the team, Brad “I like working with BriarPatch. They returned home to Nevada County have their act together. It’s probably one Jeff Saunders, Meat Cutter

22 BRIARPATCH FOOD CO-OP | Fall 2019

of the best jobs I’ve had. I feel valued. My wasted,” he says. boss lets me know how he appreciates He enjoys his job at BriarPatch (one of me,” he said. three he holds in the community) and the newness each day brings. He also Nida Owens, Meat Clerk appreciates the camaraderie of the New to the department in June, Nida team. previously worked in the BriarPatch “I like my jobs and I like who I work with. deli as the front-of-house supervisor. It’s like coming to a friend’s house. It’s When the opportunity came up to learn like I’m going to help a friend. I treat all something new, she jumped at the my jobs like family.” chance. “OMG I love it. It’s such a good change. Tristan McLarty, Meat & Seafood I come to work alive and happy. I’m Manager learning so much,” she says, adding that Tristan came to BriarPatch four years the support she gets from the team and ago from a food service background, her manager are encouraging. She and managing natural food stores and Ilene bring girl power to the team. “We restaurants. He had experience seem to be rocking it with the guys. She ordering, scheduling, and directing and I have developed a sister bond.” Nida Owens, Meat Clerk people, but his knife skills were Nida’s background in bartending, rudimentary. managing a juice bar, and a working as a “The learning curve was a lot. I still preschool teacher for a decade give her continue to learn,” said Tristan who the skills to work with a diverse range of watched YouTube videos to learn the customers and personalities. art of cutting. He says the fundamentals Nida loves the selection she brings of a skilled cutter are passion, respect home, like the seasoned carne asada, for the animal and pride in taking and salsa from the deli, that make “the something rough and turning it into a best taco salad.” Another favorite was quality cut of meat. He has tried most “surf n’ turf”: crab cakes and Niman everything but admits he won’t eat Ranch filet mignon. anything with toenails. She enjoys the production shifts, Born and raised in Nevada County, grinding meat and learning how animals Tristan went to college in Santa Cruz. are raised. In the future, she hopes to As a political science major, he aspired learn the art cutting. to change the world. A former lifeguard and paramedic, Tristan always thought Jason Swain, Meat Cutter Jason Swain, Meat Cutter he’d be a teacher, and in some ways A department veteran and experienced that’s exactly what he has become cutter, Jason has been assisting with through his coaching and guidance of inventory, ordering, and production for the Meat & Seafood team. almost three years. He works alongside He respects folks who utilize the Tristan running the Meat Department entire animal, and says femur bones – and has meat department experience at previously considered an afterthought another local grocery store in town. - are now huge sellers among followers “We’re head-and-shoulders above of Weston A. Price (a proponent of the them. Our meat is higher-priced, but it’s benefits of bone ). Tristan takes because of the quality,” he said. a lot of pride in the Nevada County Free Cutters differ from butchers of old who Range Beef program, buying whole used to break down the entire animal. animals from local Rancher Jim Gates “Very few places do that anymore,” says whose practices of carbon sequestration Jason. Instead, cutters, like Jason, work and other regenerative agriculture with sections of animals. “I appreciate philosophies positively impact the land. knowing all the parts of an animal and “It’s something that has opened my Tristan McLarty, Meat & Seafood what they’re good for. There isn’t much eyes. By supporting Jim, we’re undoing Manager damage left behind by the Gold 23 Rush,” says Tristan. BRIARPATCH FOOD CO-OP | Fall 2019

Meat Ranch Facts

BriarPatch is committed to offering the best local, organic and natural meats and sustainable seafood available. All of our natural and organic meat suppliers pledge no hormones or antibiotics.

Slow Cooked Beef Stew By Tristan McLarty Ingredients ¼ cup all-purpose flour ¼ tsp. freshly ground pepper 1 lb. Nevada County grass fed beef, trimmed and cut into inch cubes 5 tsp. vegetable oil 2 Tbsp. red wine vinegar 1 cup red wine 3 ½ cups beef broth, homemade or low-sodium canned 2 bay leaves 2 Tbsp. fresh thyme 1 medium onion, peeled and chopped 5 medium carrots, peeled and cut into ¼-inch rounds 2 large baking potatoes, peeled and cut into 3-inch cubes 2 tsp. salt Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add fresh minced thyme and stir in. Add broth or water if the stew is dry. Season with salt and pepper to 24 taste. Ladle among 4 bowls and serve. BRIARPATCH FOOD CO-OP | Fall 2019

What are top 10 tips for folks who want to start to go zero-waste?

1. Don’t overwhelm yourself and try to change it all in one day. Just change one thing at a time. 2. Do your research. Watch videos of people going waste free, it answered so many questions I had. 3. Plan ahead! Have meals and snacks ready and with you so you don’t end up buying something in a package when you get hungry. 4. Start following people that live waste-free on Instagram and Facebook. It’s motivating and they have a lot of good tips and tricks to share. 5. I used Pinterest a lot to look up waste free ideas and recipes. 6. I even searched Google for waste-free products like make-up and found there are so many companies starting to go waste-free! 7. Keep a reusable straw and bamboo cutlery in your car. I use them a lot! 8. Always keep a full reusable water bottle with you. 9. Support your local farmers market.  10. Always keep your reusable bags in the car with you.

25 BRIARPATCH FOOD CO-OP | Fall 2019 Growing Palm for Good By Seanan Maher

alm Done Right is a system commodity oils. Pcreated by Natural Habitats, a The problem lies not in palm oil itself, company focused on the collection, which is an inherently sustainable, production, and trade of organic and nutrient-dense oil, but in the way most fair trade palm oil. One goal of the palm oil is produced, which often leads company is to find a way to meet the to the demise of critically endangered unceasing demand for palm oil without species like the Sumatran tiger, the compromising the people producing Asian rhinoceros and the Sumatran it or the habitats it comes from. Palm orangutan. oil is commonly associated with the destruction of natural environments, The people behind Palm Done Right displacement of forest animals, and recognized the immediate need other horrific images and outcomes for a new system of production, of human greed, but Palm Done Right which enables us to still use this has created a system for the growth, incredible natural oil, but not harm the harvesting and production of palm oil environment it comes from, and the that does not harm the environment, creatures living in that environment. or the people in charge of the oil’s What is Palm Done Right? Not only is creation. it a way of going beyond the standards "...when done right, As the demand for palm oil has and certification already in place it’s also the highest increased over the past several for maximum accountability and yielding vegetable decades, a system evolved which sustainability, it’s also a campaign to favored large corporations, huge get the word out about the positive oil on the planet, plantations, and focused solely on impacts palm has when grown the producing 5-10 times profit, ignoring ecological, cultural and right way. more oil per acre social impacts. Their production practices and growing number of partnerships with compared to other Palm oil is an extremely versatile substance, which can be used as a retailers, farmers and the habitats commodity oils." cooking oil for baking, frying and they’re working with are helping to sautéing, and used in more than half make palm oil the most sustainable of the products you would find in your and versatile it possibly can be. pantry, bathroom cabinet or laundry September is Palm Done Right room. So why not just use less of it? Month. Learn more about the people There are actually good reasons. It doing it right and their practices at serves many purposes, like as an palmdoneright.com. alternative to butter for vegans and vegetarians, a source of important antioxidants, a way to extend the shelf life of other products, a source of improvement of the functionality of soaps and other cleaners, and as a sustainable alternative to petroleum ingredients in cosmetics. Not to mention, when done right, it’s also the highest yielding vegetable oil on the planet, producing 5-10 times more oil per acre compared to other

26 BRIARPATCH FOOD CO-OP | Fall 2019 Give Thanks for delicious ready-to-go Thanksgiving foods from our deli. Available Sunday, November 25 No Pre-Orders, We’ll Have Plenty! Roasted Diestel Turkey Vegetarian Stuffing Breast, Sliced Organic Maple Sweet Organic Mashed Potatoes Potatoes Green Bean Casserole (original and vegan) Orange-Cranberry Turkey Gravy Sauce (wheat-free) Vegan Mushroom Gravy (wheat-free)

Don't Forget Dessert! Check out our bakery for: Apple Pie Pumpkin Bread Cheesecake and more!

27 BRIARPATCH FOOD CO-OP | Fall 2019

Brine Your Bird Thanksgiving Tips Brining the bird, especially if it’s a Heritage/Heirloom turkey, is an important step as this will make it Turkey Cooking Tips more flavorful and moist. Brine kits are available at BriarPatch, or maybe hether you’re cooking your first Thanksgiving turkey, or maybe it’s not your you have your favorite go-to combo. Wfirst rodeo, it’s always good to have a checklist with tips and reminders. You can set the bird up in a cooler with Make sure you take into account the amount of time you need for each step of ice to make sure you can keep it at a the process so you don’t end up cutting corners. Here are a few things to keep in safe temperature and also maximize mind as you go and take a look at marysturkeys.com for helpful information. refrigerator space for other items.

How Big of a Bird to Buy? Use a Cooking Thermometer You’ll want to get one to two pounds per person, depending on how hungry your Get a reliable cooking thermometer and crowd is and how many leftovers you’d like. practice where you’re going to stick the thermometer to check for doneness – Thaw Your Turkey into the inner thigh and not touching Thoroughly thaw out the bird if it isn’t already defrosted. The time you’ll need the bone - before you put the bird in depends on the size of the turkey, so be sure to count backwards from the day the oven to cook…and then thoroughly you’ll cook it and may take several days. This is best done in the refrigerator, or clean the thermometer before using it you could immerse it in cold water in your sink and change the water every half again. That way when you’re in the heat hour. Remember to take into account the time you plan to brine the turkey (24 to of the moment, you won’t be wondering 48 hours). FYI: BriarPatch's Turkeys are never frozen! where to check the temperature and stick it somewhere that won’t give you Prep Your Turkey a clear read. There are videos online that can show you how to do this. You Make sure to get everything out of the chest cavity (bag of neck/gizzards) and want the turkey to reach 150-155 ° if it’s off the bird (plastic or metal clip holding the drumsticks) before putting it in the a Heritage/Heirloom Turkey or 165-170 oven. Rinse the bird thoroughly inside and out and pat it dry with paper towels or ° if it’s a Free Range Organic Turkey clean cloth towels once it's thawed. when you check for doneness in the thigh. Maybe your turkey has a pop-up doneness indicator? You still want to use a thermometer.

Check the Chart Check a cooking chart to get an idea of how long you’ll need to cook your turkey. You want to cook the turkey at 325 °. Cooking times will vary because each oven is different, so start to check for doneness when there’s about an hour left. And, once the turkey gets to 145 °, the thermometer temperature will rise quickly and it’ll get done a lot more quickly than you may think.

Once the Turkey’s Out of the Oven Also figure in at least a half-hour to tent the turkey in foil so the meat can rest and the juices can redistribute. You’ve invested a lot of time in getting this far, let the meat rest for optimum juiciness 28 before carving. BRIARPATCH FOOD CO-OP | Fall 2019

Let's Talk Turkey Organic and Non-GMO options for your Thanksgiving feast

ur fresh, not previously frozen, • Diestel Organic Heirloom, non-GMO We also feature an assortment of OThanksgiving turkeys are verified uncured, non-GMO, holiday hams and delicious lamb in addition to our wide available for sale starting on Thursday, • Mary’s Heritage, non-GMO verified November 21. variety of fresh meat and seafood We will have plenty on hand, no need offerings.  We are offering 4 different types, all to reserve. The turkeys range in size We have organic spices and brine kits, California raised, non-GMO verified, from petite "just under 10 pounds" up turkey pans, poultry rubs, roasting superior quality: to the high 20s. We recommend 1 ½ - instructions and all the fixin’s for your • Mary’s all natural, non-GMO verified 2 pounds per person, minimum, plus holiday feast! more for leftovers. • Diestel Organic, non-GMO verified

Mary’s Diestel Free-Range From Sonora, Ca (Sierra From Sanger, Ca (near Foothills) 124 miles away Fresno) 240 miles away Natural Non-GMO Turkey

Natural Non-GMO Turkey Weight Range Available Per Bird: 9–24 pounds, Free Range, No Weight range available per Preservatives, Certified Organic bird: 9–24 pounds, Free Range, Vegetarian Diet, No Antibiotics, No Preservatives, Vegetarian No Added Hormones, Certified Diet, No Antibiotics, No Added GMO-free, Gluten-free, * Hormones, Certified GMO Free, Gluten-Free, * Organic Heirloom

Heritage Non-GMO Turkey Weight Range Available Per Bird: 10–24 pounds; Free Range; No Weight Range Available Per Preservatives; Certified Organic Bird: 9–20 pounds, Free Range, Vegetarian Diet, No Antibiotics; No Preservatives, Vegetarian No Added Hormones; Certified Diet, No Antibiotics, No Added Non-GMO, Gluten-free; Bred Hormones, Certified GMO Free, From Rare, ‘Old Fashioned’ Gluten Free, Narragansett Breed: Breeds of Turkeys: Auburn, Oldest United States Turkey Black, & American Bronze Variety, More “Wild” (they can Heirloom, Matures Slowly, Broad fly, breed naturally, and mature Breasted, More White Meat, Less slowly), More thigh (dark) and Fat, Full Flavor, * less breast (white) meat, rich flavor, firm texture, COOK STUFFING SEPARATELY, **

* More info at the meat counter. ** Cooking instructions at the meat counter. 29 BRIARPATCH FOOD CO-OP | Fall 2019

Shoppers’ Forum What makes you feel cozy and content?

Sitting in my living Lots of Mexico! Cuddling up on the Being home with my A warm fire, good soup room in front of a nice sofa with a hot cup of people and my dog. – Tom Van Wagner and family. fire. tea to watch a British – Cindy England – Steve Hill movie. – Bonnie Howard – Maxine Paunovic

Community Spotlight CHIRP, California Heritage Indigenous Research Project

riarPatch Food Co-op is proud Bto support and sponsor the efforts of CHIRP (California Heritage Indigenous Research Project). CHIRP was created to protect and preserve Nisenan culture. In May, BriarPatch participated in the cleanup efforts of CHIRP’s new land base in Nevada City on Deer Creek and will provide ingredients for tacos during Nisenan Heritage Day, November 2, 10am to 4pm at Sierra College. Be sure to stop by the CHIRP information table in front of the store and talk with CHIRP’s Executive Director Shelly Covert during Thanksgiving week! Learn more about the local Nisenan and Heritage Day: Nisenan.org Learn more about CHIRP: chirpca.org

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You can donate to a worthy community cause at checkout by just asking the cashier to round up your total payment to the nearest dollar or more. Together, in small ways, we can make a real contribution to our community!

September: October: November: Pike City Volunteer Women of Worth Interfaith Food Ministry Fire Department Women of Worth is a non-profit Interfaith Food Ministry is a non-profit The Pike City Volunteer Fire organization founded over 20 years dedicated to providing supplemental Department’s mission is to keep ago by Sandy Escobar-Schmidt, a food to families in Western Nevada the Pike City community fire free survivor whose personal passion is County and reducing food insecurity. by providing fire protection and to help abused women and children They work to feed the hungry, helping emergency response services to the escape domestic violence. WoW helps to sustain good health and human communities of Alleghany, Forest families in crisis, victims of domestic dignity, while receiving no government City and Pike City. The Pike City violence, sexual assault and human funds and relying entirely on Fire Department is built entirely out trafficking. They also offer programs donations of money and food and the of volunteers and is the only one to to increase self-reliance and improve work of 450 volunteers. quality of life by helping victims service the Pike City area. They rely Since 1987, Interfaith Food Ministry rebuild their lives with dignity, hope completely on the involvement of the has served 700,000+ seniors, families and safety. community to help them provide their with children, and single adults. services, which includes responding to Women of Worth provides no-cost Now, the new building on Henderson fires, emergency medical technicians services, including short-term Street provides more food storage and and hamburger nights at the station! assistance for families in crisis, and the ability to serve a greater number The PCFD also has a Facebook page long-term transitional programs of clients. Interfaith Food Ministry where they provide live warnings and to enable women to safely escape also provides CalFresh outreach updates for the community. domestic violence. Women of Worth and application assistance to their is supported almost entirely by the For more information on what they do, customers and the community. where they’re located or how you can generosity of a great community. help out, they can be reached at their WoW’s “Hetty’s Haven” provides website, prcsd.specialdistrict.org, by emergency shelter, transitional phone at (530)288-0624, or by email housing, counseling and support at [email protected]. groups, advocacy and case management, furniture and personal items, educational and career assistance, life skills training and mentoring, financial education, and legal assistance.

31 BRIARPATCH FOOD CO-OP | Fall 2019 An Ancient Grain with Timeless Appeal By Louise Jones

n ancient species of Agrain from the dawn of agriculture, einkorn is being rediscovered as a nutrient- rich whole grain. It has a wild- plant-like capacity to draw up nutrients from soil depths and then store them in the grain. This trait enables wild seeds to thrive in uncultivated soil, but has gradually been lost in modern wheat over millennia of domestication. Wild einkorn was harvested in the late Paleolithic Ages, around 15,000 BCE, and has never been ‘bred-up’ for modern agrochemical- based farming. It has survived in Einkorn Apple Pie Directions remote mountain villages from the Crust Mix the dry crust ingredients. Balkans and Pyrenees to the Caucasus 1 cup + 2 Tbsp. Add the wet ingredients. This recipe Mountains, beloved by peasants is about consistency more than exact einkorn all-purpose flour through the ages for its rich flavor, measurements; this is a starting digestibility and resilient ability to ¼ cup avocado oil point. If the dough is too wet, keep thrive in organic soils. ½ tsp. salt adding flour until you create the right Einkorn is not an ancestor of, nor consistency for pie crust dough. 1 Tbsp. coconut sugar genetically related to, modern wheat; Roll out the crust between sheets of all modern wheat evolved from wild 2 Tbsp. cold water 1 wax paper until circular, /8 inch thick. emmer. It’s the ancient grain that has Filling stayed more true to its roots than any Peel off one sheet of wax paper and other. 6-8 green apples, peeled and sliced lay the dough face-down over the pie plate. Carefully peel off the other piece 1/4 cup einkorn flour Einkorn can be used either as flour of wax paper. Crimp the edge with a or as whole grains to be soaked and 2 Tbsp. tapioca flour fork all the way around the dough. sprouted, or cooked in a way similar 2 /3 cup coconut sugar to rice or barley. Compared to baked Fill the crust with a layer of foil and pie goods made with modern wheat, 1 ½ tsp. cinnamon weights. Pre-bake it without filling at 350 ° for eight minutes. It doesn’t need baking with einkorn produces a ½ tsp. nutmeg 'lighter, richer, nutty flavor.’ See for to be completely done, just enough to yourself with this recipe! Crumb Topping not get soggy during the final baking process. BriarPatch carries einkorn ¼ cup butter or vegan butter flour. You can find the whole ¼ cup coconut sugar Assemble and add the filling and grain online at sources such topping. Bake at 375 ° for 45 minutes; ½ cup einkorn all-porpose flour as: breadtopia.com/store/ covered with foil for 30 minutes organic-einkorn-wheat-berries ½ tsp. cinnamon and uncovered for the remaining 15 32 minutes. BRIARPATCH FOOD CO-OP | Fall 2019

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NEWS KNCOTALK830 NEVADA COUNTY'S FIRST CHOICE FOR LOCAL NEWS Tune in to Briar Patch CO-OP Farm and Agricultural Reports at 8:22am every Monday, Wednesday and Friday morning on KNCO Newstalk 830 Radio... Joe Hevia, Senior KNCO Account Executive & Fully Paid Briar Patch Member/Owner Since May 2006 ... NEVADA COUNTY’S FIRST CHOICE FOR LOCAL NEWS! [email protected]

10TH ANNUAL

February 7-9, 2020 Grass Valley, California

FEATURING… REGISTER ONLINE TODAY! Dr. Vandana Shiva FoodandFarmConference.com Food Sovereignty Activist & Author BRIARPATCH FOOD CO-OP | Fall 2019

HOLISTIC CARE FOR CHILDREN/TEENS: • colds, flu and ear/sinus infections • vaccination, epigenetic counseling • attention issues, autism spectrum • allergies, asthma • digestive issues • stress induced conditions • autoimmune disorders Ilene Cristdahl, ND, LAc

INTRODUCING Aroma Acupoint Therapy The use of organic essential oils on 530.470.8707 acupuncture points for a gentle, effective 101 Providence Mine Rd, Ste 104 ~ Nevada City treatment. See website for more details. activatehealingnd.com

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38 BRIARPATCH FOOD CO-OP | Summer 2019 BRIARPATCH FOOD CO-OP | Summer 2019 BRIARPATCH FOOD CO-OP | Summer 2019 BriarPatch Food Co-op 290 Sierra College Drive Grass Valley, CA 95945

RYRY -- MINERSMINERS FOUNDFOUND VisitVisit BriarPatch.coopBriarPatch.coop forfor moremore infoinfo

SeptemberSeptemberIS A CO-OP OWNER Discount Month! % 10 off one shopping trip in September Ownership must be current or fully-paid to receive discount. Not current? Just renew at any register. Discount is not in addition to senior, volunteer, or employee discounts.