BriarPatch Food Co-op PRSRT STD 290 Sierra College Drive, U.S. POSTAGE PAID Grass Valley, CA 95945 Cedar Ridge, CA

PERMIT No. 27

CHANGE SERVICE REQUESTED

Pages 6-7 Pages Pages 4-5 Pages Pages 18-20 Pages

Pages 22-23 Pages

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FARMS AND FOOD SEASON THE SAVOR IMPACT CO-OP ELECTION BOARD

Photo by Akim Aginsky Akim by Photo

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BRIARPATCH FOOD CO-OP COMMUNITY NEWSLETTER COMMUNITY CO-OP FOOD BRIARPATCH APRIL | MAY 2017 MAY | APRIL 2 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER CO-OP GRAPEVINE Sponsored events & announcements EARTH CELEBRATION COLONIZING THE LOWER Stay informed about activities and events with updates from our YUBA WATERSHED 1821-1851 e-newsletter, Facebook, Instagram, and Twitter channels. We will Sierra College Nevada County Campus – N12 have speakers, demos, and in-store promotions during April to Tuesday, April 18, 6:30 – 7:30 p.m. Published bimonthly celebrate and educate. by BriarPatch Food Co-op Presentation by Dr. Tanis Thorne and Hank Meals

The Vine Team POETRY FESTIVAL DAY OF THE YOUNG CHILD KEEPING Marketing Manager: Sat., April 1, 9a.m. – 6:30 p.m. - Sierra College campus in Grass Valley KIDS SAFE CARNIVAL Margaret Campbell BriarPatch is pleased to be a founding sponsor of the Nevada Sierra College Nevada County Campus Editor: Saturday, May 6, 10 a.m. – 2 p.m. County Arts Council's First Annual Sierra Poetry Festival. Lisa Moeschler Fun activities, treats, and education for children and families California State Poet Laureate Dana Gioia is scheduled to be the Art Director: keynote speaker, along with a full line-up of talented poets and Anna Campbell BLUE MARBLE JUBILEE FUNDRAISER FOR presenters. Don’t miss it! Marketing Team: GRASS VALLEY CHARTER SCHOOL Zach Bruce, Josh Bumgarner, YUBA WATERSHED INSTITUTE SCOTCH Nevada County Fairgrounds, Saturday, May 6, 2 p.m.-7 p.m. Anna Campbell, Hilary Dart, BROOM CHALLENGE Colorful, village-style festival for families Live music with Robert Stephson, Achilles Wheel Stephanie Mandel Invasive plant removal project on San Juan Ridge Sat. April 8 Contributors: Contact Chris at the Institute to volunteer CENTER FOR THE ARTS FAMILY FUN DAY Richard Drace, Akim Aginsky, www.yubawatershedinstitute.org FEATURING MUSICAL ROBOT – FREE! Shauna Schultz, NEVADA CITY DIRT CLASSIC SERIES & Saturday, May 6, 10 a.m – 4 p.m EZ PZ Jugglers, AirAligned aerial students, Musical Robot, Nick Contact: USA CYCLING CA STATE MTB XC Fedoroff, DJ Dancing Margaret Campbell CHAMPIONSHIPS 530-272-5333, ext. 127 Sat., April 15; Sun, May 7; & Sat., May 20 [email protected] Follow us! You can find out all the latest happenings at BriarPatch is a proud sponsor of this bike race series that has BriarPatch by following us on Social Media. Not a BriarPatch been selected by USA Cycling to host the California State For information about E-newsletter subscriber yet? Just go to the BriarPatch Mountain Bike Cross Country Championships right here in our advertising in The Vine, website at www.briarpatch.coop then scroll to the bottom of backyard! Proceeds from the three races benefit YBONC (Youth see: www.briarpatch.coop/ the homepage. Just provide your email address where indicated Bicyclists of Nevada County), a local non-profit that promotes know-briarpatch/the-vine- under the Newsletter heading. BriarPatch.coop healthy nutrition decisions to cultivate wellness. Parking is newsletter. Deadline for the limited so pedal or carpool. Includes kid’s courses for the little June/July 2017 issue is April ones! www.ybonc.org/events/dirt-classic/ 21, 2017. A new art

Read The Vine online: BOARD OF direction… www.briarpatch.coop/ DIRECTORS: Notice any changes in this issue’s layout and design? If so, it’s because Anna know- briarpatch/the-vine- President: Richard Drace newsletter/ or on your iPad® Campbell, Graphic Designer at BriarPatch, VISIT OUR STORE: Vice President: Debbie Plass was recently been appointed Art Director or iPhone® 290 Sierra College Drive Treasurer: Mark Fenton for The Vine. Marketing Manager, Margaret Campbell, is trusting Grass Valley, CA 95945 Anna to explore new layout ideas and work with Lisa Moeschler, Don’t want a paper copy Secretary: Louise Jones of The Vine? 530-272-5333 the new Editor, to produce a great experience for Vine readers. Kwong Chew, Alana Lucia, Send an email message fax 530-272-1204 Anna explained that she hopes to bring to The Vine layout Lew Sitzer, Katie Turner, with NO NEWSLETTER in BriarPatch.coop some fun and colorful ideas. From her perspective as a graphic Alan Weisberg the subject line to finance@ designer, the transition from the old logo to the new one has been STORE HOURS: briarpatch.coop. Our email Every day 7 a.m.-10 p.m. really exciting. “I have so many bold ideas that I would love to To contact all the Directors, newsletter will send you Deli 7 a.m. - late night present to our wonderful community, and I’m very grateful for the notices and links to The Vine send an email to: directors@ opportunity to do so through this medium,” Anna said. She added as new issues are published. MEMORIAL DAY board.briarpatch.coop. For that she tries to find inspiration in the work of other designers individual Directors: first name HOLIDAY HOURS she admires, incorporating bits and pieces that she finds Moving? Please give us your and last initial (i.e. alanw) @ interesting and exciting, while also learning from their challenges new address on an owner Monday, May 29 board.briarpatch.coop. Letters and how to improve. “My ultimate goal is to have all of the pieces change form at Customer 7 a.m. - 9 p.m. may be left at the Customer come together to express a desired feeling at first glance, before Service. Deli 7 a.m.-7 p.m. Service Window. one commits to reading the content.” THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 3 AROUND BRIARPATCH

Green cleaning starts with a commitment to the earth SPRING Roll up your sleeves, break out the sponges, and stock up on eco-friendly cleaners this spring! CLEANING CHECKLIST Spring cleaning is a great opportunity for greener cleaning! BETTER LIFE Thanks to the extra daylight, warmer weather, and fewer messes • Made from plant-derived cleaning agents, including KITCHEN from tracking the wet, muddy outside in, we can finally return coconut, corn, and soap bark, with natural scents from ☐☐Clean fridge and freezer our homes to the places of serenity they once were. And, we can ☐Clean oven botanical extracts. ☐ clean with a clear conscience by using eco-friendly brands that ☐Remove and clean stove • Safe for waterways and marine life. ☐ are kind to our bodies as well as the planet. Would you like to burners and knobs • Free from perfumes, dyes, alcohol, ammonia, bleach, win a complete supply of products, along with sponges, towels, ☐☐Clean and organize drawers chlorine, chloroform, ethers, ethoxylates, parabens, and the like? Just enter our free product give-away (up to a $100 and cupboards petroleum solvents, phosphates, phthalates, sulfates (SLS/ value) that we’re offering our e-newsletter subscribers this spring! ☐☐Discard old spices SLES), and triclosan. ☐☐Mop floor and baseboards BIOKLEEN • Products never tested on animals. ☐☐Wipe down top of fridge • 100% of the energy used in their manufacturing and offices MRS. MEYERS ☐☐Clean behind fridge is offset through wind power credits. (if possible) • Uses concentrated, biodegradable formulas with at least • Saves water in manufacturing by using ultra-concentrated BEDROOMS 25% post-consumer plastic in their bottles. cleaning product technology pioneered in 1989. ☐☐Wash all bedding, including • Made with essential oils and never contains chlorine bleach, • Products are free of phosphates, chlorine, ammonia, mattress pads, bed skirts, and ammonia, petroleum distillates, parabens, phosphate, or petroleum solvents, butyl, glycol ether, brighteners, artificial comforters phthalates. colors, and artificial fragrance. ☐☐Replace pillows • Phosphate-free. • Bottles are generally recyclable as #1 or #2. Their eco bottle ☐☐Go through closets, switch out • Products never tested on animals. is a plastic reduction that uses a compostable shell. seasonal clothing • Products never tested on animals. SEVENTH GENERATION ☐☐Rotate and flip mattresses if necessary • Uses 100% post-consumer recycled bottles that display ECOS LAUNDRY ROOM ‘How to Recycle’ icons on each package • All five manufacturing plants use solar energy and are ☐☐Clean behind washer and dryer • Using recycled materials, saved 1.1 million trees and 2.9 carbon-neutral, protecting us from exposure to over 50 ☐☐Remove front lint plate and million pounds of carbon dioxide annually. million cubic feet of landfill space over 15 years. clean thoroughly • Products including their Natural Dish Liquid, 95% of whose • Readily biodegradable, pH balanced, greywater and septic GENERAL ingredients are derived from plants, are third-party tested by safe, and made using 100% renewable energy. ☐☐Dust ceiling fans an independent lab. ☐☐Dust ceilings and corners of • Zero Waste Platinum certified at all five manufacturing • Free & Clear Liquid Laundry Detergent and Free & Clear walls facilities, diverting 95% of the waste from landfills through 4X Concentrated Liquid Laundry Detergent are EPA Safer ☐☐Dust/clean vents and fans reducing, reusing, and recycling. Choice program certified. ☐☐Clean blinds • 70 EPA Safer Choice Program - certified formulas, one of • Products never tested on animals. ☐☐Wash windows, inside and out which is ECOS Dishmate dish liquid (available at BriarPatch ☐☐Vacuum out windowsills, rinse while supplies last). screens • Products never tested on animals. ☐☐Dust/clean all light fixtures ☐☐Wash walls and baseboards ☐☐Vacuum or wash draperies and curtains ☐☐Wash or beat rugs ☐☐Wash down doors and light switch plates ☐☐Clean/shampoo carpets ☐☐Change air filter ☐☐Safety inspection: smoke and carbon monoxide detectors, fire extinguishers ☐☐Vacuum couches and chairs ☐☐Vacuum or use lint roller on lamps ☐☐Vacuum sliding glass door tracks ☐☐Clean medicine cabinets, safely discard old prescriptions Photo by Josh Bumgarner 4 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER FOOD AND FARMS Know your farmer Meet the families behind a few of our local egg farms.

Ever wonder who’s growing or raising that incredible food at BriarPatch? If you could meet our wonderful local farmers in person, you’d realize they’re not the super humans they sometimes appear to be, since they work sunup to sundown, skip vacations, and often spend more time with soil or livestock than with people. They’re actually a lot like us—people with families and busy lives who value fresh, healthy food, which is why we thought we’d help put a ‘face to the farm’ by featuring a few of them here in The Vine. Enjoy! MEET PATTY BIELEN OF BACK TO BASICS FARM Interviewed at the 2017 Food and Farm Conference, during the record-setting winter rainfall.

BP: If we were to go to your house and open BP: Do you have a barn? the refrigerator door, what would we find? Patty: We have three barns. Patty: A lot of eggs. I have commercial BP: If we were to come out and open the THE EGG YOLK COLOR refrigeration and my house is basically our doors, what would we see? CHANGES WITH THE office, and so you open the refrigerator, you’ll Patty: You would see a lot of chickens. FEED THAT THEY see eggs that are either going to be delivered that day or the next day. They do get to come out occasionally, but ARE EATING SO IT yeah, they’re in the barns right now being BP: At 5 o’clock, is it Sierra Nevada time or kinda like big egg machines… in and out CHANGES WITH THE tea time? of their nesting boxes. That’s pretty much SEASONS, DEPENDING Patty: At 5 o’clock we’re still working pretty their life—they eat, they drink, and then ON WHETHER THEY’RE hard so it won’t be tea time or Sierra Nevada they get to go eat bugs… you know, it’s the time for quite a while… life of a chicken. EATING GRASS, BUGS, BP: Do you have any fun facts you want to BP: What do you drive? COMMERCIAL FEED, share? Patty: I actually drive a Ford F150 truck. ALL THAT STUFF. Patty: You know, we get a lot of questions It’s my delivery vehicle also. about the eggs and stuff like that. We just got BP: Who’s your best animal ranch hand? a question about the color of the egg yolks. Patty: We have a goat right now that we were milking for our The egg yolk color changes with the feed that they are eating grandson and it follows us everywhere, goes everywhere with so it changes with the seasons, depending on whether they’re us and sleeps on the back deck. Her name is Bell. eating grass, bugs, commercial feed, all that stuff. Photos from Back to Basics THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 5 FOOD AND FARMS

BP: Who’s your best animal ranch hand? Sandra: My dogs—one’s Bella and one’s Sprocket. They’re Australian shepherds but one’s an Australian/Queensland, and they’re my good workers. They help do a lot of things. They help me with the sheep, the goats and pigs… and stay alarmed for predators at night, especially my full Australian named Bella. You can tell by the way she’s behaving if there’s a skunk trying to get into the pen or a raccoon. She’s really good that way. Sprocket is a little more aggressive but he’s good for that reason because he listens, and if I need him to be aggressive he’s good that way. Bella is a little more like an alarm system. She does her part by bringing in the sheep and the goats... BP: If we were to go to your house and open the refrigerator door, what would we find? MEET SANDRA HIGAREDA OF Sandra: Good pickles, sauerkraut, yogurt, kefir, raw milk, meat we’re going HIGAREDA FARM to use for the evening, fresh vegetables from our garden, different sauces Interviewed from her farm this spring. we’ll use for cooking. But there are no eggs in the refrigerator. I keep them all outside because I like to eat them as fresh as they come. BP: At 5 o’clock, is it Sierra Nevada time or tea time? BP: Do you have a barn? Sandra: It’s feeding time… It’s getting-dinner-together time… It’s giving my Sandra: We have several small barns… We have a grand baby a bath time. There is no Sierra Nevada time. There’s a good bottle barn for our goats. We have a barn for each pig, of water… but I take care of my mom and dad who are in the Bay Area too. A and then we have three barns for our chickens. lot of the time I’m on the phone with them, BP: If we were to come out and open the doors, WE LOVE THAT making sure they’re cooking something for what would we see? THE CHICKENS dinner or just checking to see how they’re Sandra: Chickens that are gonna run outside! doing. ARE FREE BP: What do you drive? BP: Do you have any fun facts you want to WANDERING Sandra: A lot of different vehicles. We drive a share? Dodge Dakota; it’s a little truck but it’s a mighty AROUND THE Sandra: I love my eggs! When I’m not in my farm truck. And a Dodge Ram—it’s a big old FARM. I LOVE THAT home area, I carry three-dozen eggs with quarter-ton truck. We use that too for hauling WHOLE ASPECT OF me. The yolks in them are the strong yellow- food. I’m actually switching off between the Dodge orange color. If I go somewhere else, you Durango and the Dakota right now to deliver our OUR FARM. don’t get that. We love that the chickens are produce because of the weather. free, wandering around the farm. I love that Photos from Higareda Farm whole aspect of our farm. 6 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER SAVOR THE SEASON How to dye eggs naturally By Co+op, stronger together Egg dyeing is a fun way to celebrate this time of year—and it's NOTES, TIPS & TECHNIQUES a tradition that goes back as far as 5,000 years when Persians celebrated springtime with eggs colored with plant-based dyes. COLOR VARIATION Plant dyes can be just as useful today and they're plentiful; in fact, Colors may vary depending on steeping time you probably have dye-worthy ingredients in your kitchen already. and foods used to dye eggs. ITEMS NEEDED DEEPER COLORS White eggs (or try brown, keeping in mind color results will vary), The longer the eggs stay in the dye, the deeper the color will be; leaving the eggs in the dye for egg carton, stock pan(s), water, white vinegar, slotted spoon and several hours or overnight (in the refrigerator) is recommended for achieving deep colors. Allow natural materials for dyeing (see table). the liquid and eggs to cool before refrigerating and ensure that the eggs are completely submerged Optional: Tape, string, rubber bands, cheesecloth squares, in the dye. Eggs will be speckled if the dye matter remains in the liquid. For more uniform colors, natural beeswax crayons to create designs on eggs, and remove the dye matter from the liquid by straining the liquid through a coffee filter before vegetable oil for extra sheen. refrigerating. DIRECTIONS EGG FLAVOR Beet dye including pulp (top), onion skin dye with celery, bay, The flavor of the egg may change based on the dye, so if you plan to eat your dyed eggs, a shorter and ivy leaves wrapped in cheesecloth (middle two), turmeric dye bath and fresh ingredients may be preferable. dye with rice wrapped in cheesecloth (bottom). DRYING HOT BATH METHOD Make a drying rack by cutting the bottom off an egg carton and turning it upside down. Place uncooked eggs in a stainless steel stock pan. Add water to DECORATING 2-3 inches above eggs. (When using bottled juice, fill 2-3 inches • Wrap onion skins around eggs, then wrap the entire egg with a cheesecloth square and secure above eggs. Do not add water.) Add natural dye ingredients and it with string before placing the eggs in the dye. 1-2 tablespoons vinegar per quart of water. • Wrap string or rubber bands around eggs before dyeing to create stripes (use rubber bands for Cover and bring to boil, then reduce heat and simmer for 15-20 cold dyeing only). minutes. Carefully remove eggs with a slotted spoon and air dry. • Draw designs with crayons on hot, warm or cold hard-boiled eggs. When using hot or warm COLD BATH METHOD eggs, the crayon may melt slightly on contact with the egg (if eggs are hot, hold eggs with a The process for cold dyeing is much the same as the hot method potholder or rag to prevent finger burns). Crayon covered eggs should only be dyed in cold except the eggs and dyes are cooked separately. dyes as the crayon wax will melt in hot liquids. Simmer the dye ingredients (water, vinegar, and dye matter) • Gently wipe dry dyed eggs with vegetable oil to give eggs an added sheen. for 20-30 minutes or longer, until the dye reaches your desired COLOR MATERIALS AMOUNTS shade. Allow the liquid to cool and submerge hard-boiled eggs pink beets* 1 bunch, washed and sliced in the dye for at least 30 minutes. Carefully remove eggs with a slotted spoon and air dry. bright pink beet juice bottled juice, enough to cover eggs in pan lavender blackberries or cranberries 1 container fresh or frozen berries or bottled juice, enough to cover deep purple grape juice 1-2 frozen concentrate containers lavender/rust yellow apples 4 apples, peel only rust onion skins 6 red or yellow onions, skins only pale green spinach or carrot tops* 1 fresh bunch, chopped bright yellow turmeric 2-3 tablespoons powdered yellow green tea strong tea; 2 tea bags per 1 cup of water olive green marigolds petals from 6 gold flowers blue-gray blueberries 2 fresh or frozen containers light-blue petunias* petals from 6 purple flowers turquoise red cabbage* 1 large cabbage, grated and sliced pale orange curry powder 2 tablespoons powdered spice violet hibiscus tea strong tea; 2 tea bags per 1 cup of water brown black tea strong tea; 2 tea bags per 1 cup of water red-orange paprika 2 tablespoons powdered spice *after dyeing with these materials, refrigerate eggs overnight to deepen color. THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 7 SAVOR THE SEASON Yummy brunch with seasonal produce By Co+op, stronger together

POTATO-KALE TART • 4 ounces Gruyere cheese, bowl of ice cold water. Drain again and squeeze out any excess water and place in a mixing bowl. Serves: 8 shredded Total Time: 1 hour 15 mins. • Pinch freshly grated nutmeg Sauté onions in olive oil over medium-high heat until translucent. Add garlic and NOTES, TIPS & TECHNIQUES • Salt and pepper to taste sauté one minute longer. Add kale, nutmeg, salt, and pepper and stir. Remove from • 1 pie crust (see recipe) Preheat oven to 350°F. heat and let cool. COLOR VARIATION • 1 tablespoon olive oil Thinly slice potatoes and simmer in In the meantime, roll out the pie crust and lay it/form it into a 9” tart pan. Once Colors may vary depending on steeping time • 1 pound kale heavily salted water 8-10 minutes. the kale mixture is cooled, add slightly beaten eggs, milk or cream, and half of the • 1 ½ pounds potatoes, Drain and set aside to dry. cheese. and foods used to dye eggs. unpeeled Remove and discard the tough ribs of Arrange half of the potatoes in a single layer of concentric circles over the crust. • 1 yellow onion, diced the kale from the leafy part. Roughly Spread most (about 3/4) of the kale mixture over the potatoes. Arrange the other DEEPER COLORS • 2 cloves garlic, minced chop the leaves and blanch in heavily half of the potatoes over the kale. Sprinkle the rest of the kale mixture and the • 2 eggs The longer the eggs stay in the dye, the deeper the color will be; leaving the eggs in the dye for salted, boiling water until tender, about other half of the cheese over the top. Bake for 40-45 minutes or until golden • ¾ cup milk or cream several hours or overnight (in the refrigerator) is recommended for achieving deep colors. Allow 3-5 minutes. Drain. Submerge kale in a brown on top. Let cool slightly. Cut into wedges and serve. the liquid and eggs to cool before refrigerating and ensure that the eggs are completely submerged in the dye. Eggs will be speckled if the dye matter remains in the liquid. For more uniform colors, 1/4-inch-thick slices Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in remove the dye matter from the liquid by straining the liquid through a coffee filter before SWEET POTATO, • 1 tablespoon plus 2 teaspoons plastic and refrigerate for at least 15 minutes or up to 3 days. refrigerating. RED ONION & extra-virgin olive oil, divided To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt • ½ teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large EGG FLAVOR FONTINA TART • ¼ teaspoon freshly ground pepper rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on • 1 ½ cups thinly sliced red onion Serves: 12 the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from The flavor of the egg may change based on the dye, so if you plan to eat your dyed eggs, a shorter • 1 cup shredded Fontina, or Total Time: 1 hour 45 mins. the oven. Reduce temperature to 375° F. dye bath and fresh ingredients may be preferable. Cheddar cheese Crust • 1 large egg white, mixed with 1 Line a work surface with parchment paper or a nonstick baking mat, lightly dust DRYING • ¾ cup walnuts teaspoon water with flour and dust the top of the dough with flour. Roll the dough into a rustic 15- inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust Make a drying rack by cutting the bottom off an egg carton and turning it upside down. • 1 ¼ cups whole wheat pastry flour Preheat oven to 425°F. to a baking sheet with the parchment or baking mat in place. DECORATING • 1 ¼ cups all-purpose flour, To prepare crust: Pulse walnuts in Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make an plus more for dusting a food processor until finely ground. overlapping ring of the larger sweet potato slices over the cheese, leaving the • Wrap onion skins around eggs, then wrap the entire egg with a cheesecloth square and secure • 2 tablespoons chopped fresh Combine in a large bowl with whole- 2-inch border. Spread the onion slices in another ring closer to the center. Using it with string before placing the eggs in the dye. thyme, and/or rosemary wheat flour, all-purpose flour, 2 the rest of the sweet potato slices, make an overlapping circle in the center of the • ¾ teaspoon salt tablespoons thyme and/or rosemary, crust (the pattern will look like a bull’s-eye). Pick up the edges of the crust using • Wrap string or rubber bands around eggs before dyeing to create stripes (use rubber bands for • ¾ teaspoon freshly ground 3/4 teaspoon each salt and pepper. a spatula and fold over the filling, making pleats in the dough as necessary (it’s cold dyeing only). pepper Make a well in the center and add 1/2 okay if the dough cracks a little as you fold it); the filling will not be completely • ½ cup extra-virgin olive oil cup oil and water. Gradually stir the wet covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the • Draw designs with crayons on hot, warm or cold hard-boiled eggs. When using hot or warm Filling ingredients into the dry ingredients to remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary. form a soft dough (it will seem wetter eggs, the crayon may melt slightly on contact with the egg (if eggs are hot, hold eggs with a • 1 ½ pounds sweet potatoes, Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 than other types of pastry dough). potholder or rag to prevent finger burns). Crayon covered eggs should only be dyed in cold peeled and sliced into minutes before slicing. dyes as the crayon wax will melt in hot liquids. • Gently wipe dry dyed eggs with vegetable oil to give eggs an added sheen. April - May PRODUCE OUTLOOK SUPER TUBER STARBRIGHT ACRES RIVERHILL FARM MOUNTAIN SWEET SWEET ROOTS FARM Red and Green Cabbage Radishes, Bunch Dill, and Red and Green Cabbage, Napa Bing & Rainier Cherries Fennel, Parsley, and Red Spring Bunch Turnips Cabbage, Bunch Spearmint Onions FILAKI FARMS WEIMAR FARM Green Oakleaf, Red Oakleaf, Red Butter, Red Leaf, JOHANSEN RANCH English Cucumbers LAUGHING OAK FARM Red Butter, Red Leaf, Romaine Romaine Lettuces, Bok Choy, Butternut Squash MOUNTAIN BOUNTY Dandelion Greens, Mustard Lettuces, Green Kale and small and big BONANZA GARDENS Garlic Scapes Greens, Red Bore Kale Rhubarb Green Onions

• 1 cup flour EGGS BAKED IN Serves: 8 the avocado and remove the pit, then spoon RHUBARB CRISP • Dash of salt Total Time: 1 hour 15 mins. AVOCADO WITH out about 2 tablespoons of the avocado flesh Serves: 9 • 1 cup sugar where the pit was to make the hollow large Total Time: 55 minutes • 2 eggs, beaten • 1 slice bacon, cooked and BACON enough for the egg. Then skim a thin layer off • 3 cups rhubarb, diced crumbled the surface up to the rim formed by the skin. • ¾ cup brown sugar, packed • 2 large avocados Set the avocado halves in the pan on the • ¼ cup butter • 4 large eggs aluminum foil, scrunching the foil to hold Preheat oven to 350 ° F • Salt and pepper them level. Crack each egg and carefully slip • aluminum foil for the pan into the avocado half. Sprinkle with salt and Mix ¼ cup flour, salt, sugar, and eggs Preheat the oven to 400 F. pepper, then bake for 25-30 minutes, until the together; combine with rhubarb and pour Cook the bacon and reserve. whites are completely cooked and the yolk into 8 X 8-inch pan. In a loaf pan or a small is at the desired level of firmness. Transfer Combine brown sugar, ¾ cup flour, and casserole pan, use crumpled to serving plates and sprinkle with crumbled butter; blend until mixture resembles fine foil to create a stable base bacon. crumbs. Sprinkle over rhubarb mixture. for the avocado halves. Slice Serve immediately. Bake for 45 minutes. 8 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER SPRING GARDENING ADVICE

WHAT SHOULD WE BE AWARE OF BEFORE BEGINNING TO PLANT OUR HOME GARDENS THIS SPRING? BY LISA MOESCHLER

Sitting down over coffee with local grower and gardener Randi Pratini, I at once understood why she has long been such a valued resource at BriarPatch. For Randi is one of the select few responsible for our beautiful grounds and the dazzling display of flower and veggie starts out front. With her smiling face full of warmth, she spoke with a sincerity and sense of purpose that made me realize that this was a woman in touch with the wisdom of nature. For nearly 50 years Randi has been learning the art of growing through hard-won experience. Her farm has been certified organic since 2012 and was registered organic for years before that. Fresh Starts Organic Farm, is one of the sources our Garden- Floral Department has chosen to supply organic, locally-grown veggie, herb, flower, and perennial starts. (We are also honored to work with local, organic growers Sweet Roots Farm, Grizzly Hill Farm, as well as BriarPatch employee Kathy McCurie - for their heirloom tomato starts - along with regional growers JSM Organics and Geffray’s Garden.) What I would come to learn about Randi is that she is always observing. First, it was the mindful way she noticed that our table at the café, which was in front of a big window, was becoming overwhelmed by the strong, midday sun. I enjoyed the warmth and commented that it felt like it was 10 degrees colder at my house than in town. She agreed and seemed to know exactly what I was talking about. And since she had never been to my house, I later realized she had gleaned more from my comment than I had casually intended. I also realized that there was very little that Randi says that isn’t first carefully considered and verified with some degree of certainty. That’s why when she suggested that we move to the back of the café, I went without hesitation. We sat and chatted by a window with southern exposure for more than two-and-a-half hours. And from our conversation, I was surprised to learn how much I didn’t know about what I thought I knew about gardening here locally! So - if you’re eager to get going with your garden, but are full of questions, read on! Randi’s advice is sure to help you plan a more organized and bountiful home garden. “What should we be aware of before beginning to plant our home gardens this spring?” I asked. Her immediate reply: “Be aware of your property’s microclimate. It’s really important, and there can be multiple microclimates on a single site. My neighbor’s house, for example, will get frost on his roof while there’ll be none on mine; and he’s right across the street from me. I live on Sugar Loaf Mountain, and there may be frost at the bottom of my property, but none at the top where my house sits.” Randi then reviewed some of the conditions that can contribute to the microclimates on a given property, such as being located on a hill; having or not having airflow; having tree cover versus no tree cover, or whether it is surrounded by concrete. In order to determine the microclimate(s) that may be present on your property, it’s important to Photo by Josh Bumgarner THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 9 KNOW YOUR FARMER SPRING GARDENING ADVICE make observations. “Permaculture principles temperatures. If the soil is really wet dictate observing your property and keeping and cold (note the soil temp), you may notes for a year, so that you have a full cycle of wish to wait. Soil that’s too cold and wet time in which to become familiar with nature’s discourages many seed varieties from conditions,” she said. germinating, and may also encourage rot. I asked Randi for a good, basic ‘to-do’ list to • Check seed packages for favorable help folks ready their home gardens this spring. germination temperatures, or use the UCCE “It really just depends…” she said. She began Nevada County Master Gardeners guide by trying to remember her own property’s first www.ncmg.ucanr.org/files/219478.pdf and last frost dates. She said we should keep in • If you’re growing from seed sown in pots, mind that these dates only provide guidelines, provide a minimum of 12-14 hours of but they’re extremely important in planning. light. If you’re using a sunny window area, As the season progresses you should note be sure to regularly rotate the flats or how different plants have performed, along pots to encourage strong, upright stem with general observations such as ambient air growth. If your plants don’t get sufficient temperatures and hours of sunlight received BY LISA MOESCHLER hours of light they will “reach out” for the over the course of the day. Checking the soil Photo by Akim Aginsky light source, becoming thin, long, and temperature is important, too, she said, as well weak-stemmed. as noting how wet or dry it is. The list went on and on, but if your property wasn’t specific to • If your soil is cool but workable, a few of the 2,700’ elevation where she lives, certain Randi’s suggestions for direct seeding are things may not be relevant. So we settled on: mache (lambs lettuce), claytonia (miner’s lettuce), sugar snap peas, tatsoi, spinach, THE SHORT LIST: and a number of other lettuces. • Be aware of microclimates and elevation; • For a continual crop of lettuces, cilantro, determine your property’s first/last frost radishes, arugula, and other plants that tend dates; use them as guidelines. If you to bolt quickly when the weather changes don’t know the dates, visit the UC Master from cool to hot, try direct-sowing a small Gardeners of Nevada County website www. Deena of Sweet Roots Farm proudly displays her Ray and Sherri of Grizzly Hill Farm are one of BriarPatch's amount of seed every 10-14 days, and locally-grown, organic produce. select few suppliers of local, organic starts. ncmg.ucanr.org/ or call 530-273-0919. provide some shade. Experiment with heat- Their hotline office is staffed Tuesdays and tolerant and bolt-resistant varieties. Thursdays from 9:00 am to noon. • Wait until May/June (depending on your • Observe your property for an entire zone and microclimates) to direct-sow year and keep notes (don’t rely on your heat-loving cucumbers, melons, and memory!). Make a diagram that records squash. The same rule of thumb applies what was planted where and did well (or to planting starts of tomatoes, eggplants, not!). Include direct sowing and /or planting peppers, and other heat-loving plants. dates, the prevailing conditions (weather/ temperatures), and observations such as • A soil test is helpful if you have no hours of sunlight, wind patterns, pests, etc. knowledge of your ground’s fertility. Tests are available at Peaceful Valley • In general, if the soil is really wet and you’re Farm Supply, which also carries many trying to work it in order to plant seed or supplements that the soil diagnosis might transplants, it may become compacted, indicate would be helpful. reducing the tilth (the condition of tilled soil, especially with respect to suitability for For more gems of local advice from Randi, sowing seeds.) If that’s the case, it’s better consider the following as you move through the to hold off planting till the soil no longer list and ready your garden: clumps when you’re turning it. If you direct- sow seed or transplant starts into a lighter, WHAT TO PLANT THIS SPRING fluffier soil, they will be much happier and Even if it’s cold I wouldn’t hesitate to put in more likely to prosper. To see if the soil spinach, kale, and many other hearty greens, is loose enough to plant, you can use a as long as the soil is not frozen or muddy. If digging fork and observe whether the soil inclement weather is forecast, you might want passes through or gets stuck. to cover the young plants with a floating row cover. • Seeds germinate in a variety of soil Local, organic growers Robbie and Deena of Sweet Roots Farm and Randi Pratini of Fresh Starts Organic Farm show this season's strong starts with BriarPatch staff Megan Ferry and Richard Munroe. Photo by Akim Aginsky 10 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER

WHERE TO PLANT… The perennials you see for sale during the spring and summer often won’t be available at nurseries in the fall. If possible, buy Consider leaving room for summer heat lovers such as peppers, eggplants, and tomatoes. them when available, transplant them into a larger pot, and grow Consider, too, that hearty greens (e.g., kales) may live through an entire year, so the space they them till the fall planting season. Take note: potted plants may occupy will not be available until the following spring. Also, think ahead so you know where space require more water than you imagine! will be available for fall varieties, such as broccoli, when August arrives. Plants with like water needs should be planted together to optimize your watering requirements. Lettuce, chard, kale, and When planting perennials, mulch protects the roots and soil leafy greens benefit from a midday misting once it gets really hot. Shade cloth may also be helpful. from compaction. Randi prefers rice straw or leaves (not oak). Seasoned wood chips will work too, but if they’re fresh they WHEN TO PLANT… might leach nutrients from the soil. Need to know how to tell when your soil is warm enough for heat-loving starts and seeds? Use Many thanks to Randi for sharing her wealth of local knowledge a soil thermometer, or follow the old-timers' trick of waiting till the wild blackberries near your as we ready our gardens this spring! And thank you to all of our property are flowering, or waiting till you can sit on the ground comfortably in your shorts and your wonderful local growers, Randi included, for ensuring we have bare legs don’t feel cold. an incredible assortment of organic plant starts from which to choose. Now let’s get started! CONSIDER YOUR SOIL… There are many different types of soil in our county. For instance, in parts of Alta Sierra the soil has a much more clay-like texture, or there may be little to no soil on top of hardpan. In these The seeds at the BriarPatch come from conditions one solution is to work mature compost into the native soil, then create a mound to plant into. Randi has had success with this method doing landscape jobs. Mounds can warm the the following trusted suppliers: soil just as pots or raised beds do, though you’ll need to give more attention to water and fertilizer. Pots, in particular black plastic ones, can get extremely hot when temperatures soar. Check them REDWOOD SEEDS is an organic seed farm nestled in the often for dryness, and consider shielding them with wrapping made from cardboard or some other Lassen foothills of northern California (Manton). Varieties material. are open pollinated, which means that you too can save seeds TO GROW WITH STARTS OR NOT… from them. They grow cultivars with diverse climate regions in mind, from the coast to the valley and mountains. Planting from starts has advantages: you can see where they are; birds are not as likely to eat them as they do seeds, and you are less likely to lose them to pill bugs, cutworms, and earwigs. Another SEED SAVERS EXCHANGE AND HIGH MOWING are the plus is that you’ll enjoy an earlier harvest than you would when direct sowing. two organic seed growers that supply BriarPatch with seeds that we can’t source locally. Both believe in preserving seed SELECTING SEEDS… diversity. When purchasing seed, choose organic when possible. A seed pack should display a germination- PEACEFUL VALLEY FARM AND GARDEN SUPPLY seeds percentage rate, as well as a date on the package. It’s best to choose the freshest seeds (for this are CCOF and USDA certified organic, non GMO, and open year’s sowing, that means seed marked 2016 or 2017) over older seeds, for optimal germination pollinated (with the exception of hybrid seeds). Peaceful rates. Valley Farm and Garden Supply brand vegetable seeds are guaranteed to germinate. If they don’t, just contact them, and PERENNIALS… A WORD OF ADVICE… they’ll be happy to replace the seeds. When you have a choice, plant perennials in the fall, when the ground is still warm. Their roots NETHERLAND BULB CO. provides spring bulbs, organic seed will welcome this cozy home when the sun and air temperatures are not as brutal as during the garlic, potatoes, sweet potatoes, and horseradish. summer. Winter’s moisture and cooler temperatures are ideal for continued root growth. BRIARPATCH FOOD CO-OP Community Cooking School 648 Zion St., Nevada City MISSION: To empower and inspire people to make healthier food choices, as they experience a sense of connection and fellowship with others while learning about cooking, and enjoying delicious, nutritious food.

FABULOUS FILO DOUGH With Deanna Figueira APRIL & MAY CLASSES Tuesday, April 4, 6 to 8 p.m. VG We all love buttery, flakey filo dough, but working with it can be intimidating and time consuming. So come! Let’s enjoy layering together as we make Spanakopita and Baklava, as well as a tasty Greek salad to round out our meal. CARIBBEAN ISLAND COOKING With NEW TEACHER Warrio Powell * GLUTEN-FREE PASSOVER FEAST Tuesday, April 11, 6 to 8 p.m. GF With Shoshi London Warrio, a native of Bastimentos, Panama, will teach you how to make Randon, a Wednesday, April 5, 6 to 8 p.m. GF delicious coconut-based fish stew. Sometimes he will add dumplings to the stew, though these are optional. He can also make a vegan version by omitting the fish. Passover, a Jewish holiday celebrating freedom, has many customs and food Class will finish with Banana Fritters topped with Vanilla Ice Cream. traditions that go along with it. In this class we will prepare gluten-free Matzo Ball Soup, Charoset (a sweet mixture of fruit, nuts, and alcohol free wine or grape juice), Egg Lokshen (a gluten-free egg noodle that’s delicious in chicken soup), and a CHATT-EAST INDIAN APPETIZERS AND SNACKS tasty dessert that is kosher for Passover. We will discuss the meanings and stories With Kayla Wexelberg associated with each food, as well as the symbolic foods typically found on the ritual Tuesday, April 18, 6 to 8 p.m. GF VG VGN Seder plate. You will also receive an additional recipe for gluten-free matzo to take home with you. In India the streets are filled with incredible street food. In the comfort of our kitchen, we will make the classic Indian Dosa, then move onto Pani Purri, a little puff ball filled with a light sauce and chickpeas, finishing with Aloo Pranthaa, a chapati stuffed with HAPPY & HEARTY APRIL VEGETARIAN spices and vegetables. We will also prepare some fun sauces and chutneys to pair with With Joseph Guida our special treats. Gluten-free and vegan. Thursday, April 6, 6 to 8 p.m. GF VG Join us as we explore three recipes featuring beans and vegetables. We’ll start with COOKING WITH TOFU AND TEMPEH a dish of cabbage, fava beans, leeks, and feta cheese. Next we’ll prepare Baked With Shauna Schultz, RD * Cauliflower with Indian spices and a yogurt and tomato sauce. Finally, we’ll make Rice Wednesday, April 19, 6 to 8 p.m. GF VG VGN and Ceci Beans with a Golden Beet Sauce. Wheat-free and vegetarian. Do you enjoy tofu and tempeh when eating out, but are timid about preparing it at HOW TO MAKE YOUR OWN MISO home? Or just looking for new ways to use both? Then this is the class for you! We will prepare and sample Tempeh ‘Chorizo,’ Crispy Baked Tofu with Orange Sauce, Tzatziki, With NEW TEACHER Hiroko Greenberg and Chocolate Mousse. Join Shauna, a registered dietitian, to learn the nutritional VGN Saturday, April 8, 10:30 a.m. to 12:30 p.m. GF VG benefits of soy protein, how to use different varieties, and realize just how versatile Learn how to make soy miso that’s ready to use and eat in 15 days, along with a tofu and tempeh are! Vegetarian. number of tasty recipes. Bring a jar to store the miso you can take home from class. Continued > 12 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER ROASTED ROOTS SHOWCASE NIGIRI SUSHI WITH VEGETABLES with John of Heartical Foods with NEW TEACHER, Hiroko Greenberg co-op Thursday, April 20, 6 to 8 p.m. GF VG VGN Sunday, April 30, 10:30 a.m. to 12:30 p.m. GF Are potatoes and carrots the only veggies that come to mind when we Learn the fun and creative ways to make Nigiri sushi (stacked onto cooking say “roots?” I love potatoes and carrots, but with so many other types rice, different than the sushi "roll" style). This class will help people to of roots to roast, you should try them all! Parsnips, turnips, rutabagas, create their own versions of Nigiri sushi by learning about a variety classes and fingerling potatoes rubbed in herb spices and smoked sea salt, of combinations and artistic approaches to sushi preparation. People then baked to crispy perfection will satisfy any true roots lover. Celery/ will have a chance to get creative, using color, texture, and flavor GF Gluten-Free DF Dairy-Free celeric root mixed with creamer potatoes makes for the creamiest combinations. This class will be vegetarian focused, but may include of mashed potatoes. Daikon radish is delicious in Asian stir-fries some fish elements. Nigiri sushi is the perfect kind of celebration food, VGN Vegan VG Vegaterian or shredded with sweet carrots into a salad. Burdock root is highly for special occasions and honoring guests and visitors. * Is an option medicinal in soups and salads. The possibilities are endless when you cherish your roots! Gluten-free, cane sugar-free, vegan. MAY CLASSES IS DINNER BALINESE CUISINE SERVED IN CLASS? with Kayla Wexelberg TACOS 3 WAYS with Kayla Wexelberg Generally, YES! Students Tuesday, April 25, 6 to 8 p.m. GF VG VGN * will prepare food in class, Tuesday, May 2, 6 to 8 p.m. GF * VG * VGN and then sit down to enjoy Bali is a land of wondrous flavors and sensations. Come explore the Balinese palate with Kayla as she guides you through the country’s In this class we will make our own handmade tortillas (both gluten- it together. The exceptions culture, practices, and most importantly, its flavors. We will be free and with gluten)! We will also explore the vast range of flavors one are classes for pet food or focusing on warung foods, the traditional Balinese foods commonly can play with when making tacos. We will make Chimichurri Tacos desserts, where the lesson found in restaurants. These include Tempeh Manis, a Balinese tempeh with grilled carnitas (pork) and grilled vegetables for the vegetarians, does not include dishes that with kefir lime leaves and a sweet and spicy sauce; and Sayur Urab, a as well as Fresh Fish Tacos with mango salsa and a lime slaw (tempeh for the vegetarians). We’ll finish with Eggplant Sweet Potato Tacos would constitute a meal, in traditional coconut veggie stir fry with Bumbu Bali sauce and steamed with cashew sour cream and a zesty kale/cilantro chutney. This class which case there will still rice. For dessert we’ll prepare Es Pokat Avocado, a sweet avocado drink that’s enjoyed as a treat. Gluten-free and vegan. will open your mind to the great variety of combinations that can really be samples to taste or take exalt a simple taco. Gluten-free options, vegetarian options, and vegan home. Come enjoy a meal options with us at our cozy cooking MUSHROOM EXTRAVAGANZA! school! with Kayla Wexelberg DELICIOUS AND NUTRITIOUS DOSAS Wednesday, April 26, 6 to 8 p.m. GF VG VGN CLASS FEE: with Kayla Wexelberg Demystify cooking with mushrooms! We will be discussing the various Thursday, May 4, 6 to 8 p.m. GF VG VGN $30 Co-op owners health benefits to eating mushrooms while exploring some fun and $35 general admission easy recipes to make at home. Recipes include a creamy cremini We will uncover the mystery behind making delicious and nutritious Preregistration and vegan mushroom béchamel sauce, stuffed and marinated rosemary dosas! Made traditionally as a fermented mixture of grains and prepayment are required, Portobello mushrooms, ghee garlic parsley oyster mushrooms, a legumes, these dosas will spice up your gluten-free, vegan, and all- you-can-eat diets with exciting new recipes both savory and sweet. please. sesame shitake vinaigrette, and chaga reishi chocolate. Gluten-free and vegan. I will be guiding you through the dosa-making process as well as CLASS SIZE: introducing some fun ways to eat them, such as with homemade The cooking school kitchen tamarind date chutney, mint coriander chutney, and sauces, including TOASTED TABOULI AND HUMMUS a coconut cardamom banana date nut sauce. A healthy alternative to can accommodate just 10 to with John of Heartical Foods your kid’s favorite pancakes. 12 people, depending on the Thursday, April 27, 6 to 8 p.m. GF VG VGN space needs of the class. Have you been missing fresh Tabouli since you decided to go gluten- CINCO DE MAYO! HOW TO SIGN UP: free? Or perhaps you’re just open to trying something new and with Kayla Wexelberg VGN * ONLINE: delicious. Tabouli is a refreshing, nutritious dish made with minced Friday, May 5, 6 to 8 p.m. GF VG Pay through PayPal at parsley, tomato, lemon, spices, and traditionally, wheat bulgur. It can be made so it’s light on the grain, similar to Pico de Gallo, or on the Come learn about a very traditional Mexican celebratory dish! Tamales BriarPatch’s website: heavy side like a pilaf. Thankfully, for those avoiding wheat this recipe are made throughout Mexico for large community celebrations such as briarpatch.coop/community/ readily lends itself to the crunchy, nutty texture of toasted quinoa and Christmas, Easter and other important holidays. Kayla will talk about cooking-classes/ amaranth (highly nutritious staples of the indigenous Americas). Ever the history and origin of the tamale as we make our very own from AT THE STORE: wonder if homemade hummus is better than the stuff you buy in a tub? scratch. Fillings will include a smoked chili verde, a corn and queso Come learn just how easy it is to make your very own from scratch! fresco, a cilantro salsa with a California sweet potato kale mushroom. Pay with cash or check at We will also be making a seasonal fruit compote for a dessert tamale, Customer Service. as well We will also make a “traditional” hummus and learn ways to use fresh herbs, raw oils, and spices to get creative. Gluten-free, cane sugar- and finish with a tamale feast and celebration, of course! Gluten-free, as to pre-register and ask free, and vegan. vegetarian and vegan options. about availability. CONTACT: STIR-FRY SECRETS KIMCHI-MAKING CLASS Hilary at 272-5333 x134 with Mayumi Tavalero with Hiroko Greenberg GF VG or [email protected] Saturday, April 29, 10:30 a.m. to 12:30 p.m. GF DF Saturday, May 6, 10:30 a.m. to 12:30 p.m. COOKING We will discuss all the basics, such as what kind of pan to use, when to Learn how to make Korean Kimchi, a traditional fermented side dish add meat, how to cut vegetables, and what temperature is ideal. You made with a variety of vegetables and spices. Warning: it is very CLASS GIFT will also learn how to incorporate marinades, seasonings, and sauces. flavorful! Please bring a quart jar with a lid to take your homemade CERTIFICATES: Applying these sound principles we will make a wonderful Chinese kimchi with you. You will also be making a few dishes using kimchi, may be purchased at the Five-Spice Broccoli Beef, Kung Pao Chicken, and a Spring Vegetable such as stir fried rice with kimchi, and kimchi avocado salad (which Stir-fry. Gluten-free and dairy-free. takes just five minutes to prepare and is simply delicious!) Customer Service window. Gluten-free and vegetarian THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 13 FISH 3 WAYS COOKING WITH FRESH HERBS with Kayla Wexelberg with Mayumi Travalero JUNE Monday, May 8, 6 to 8 p.m. GF DF Saturday, May 20, 10:30 a.m. to 12:30 p.m. DF We will explore three different ways to cook and prepare fish. The first When we envision herbs, most of us just think of those small bottles PREVIEW dish will be a simple yet tasty miso-rubbed, toasted sesame oil salmon lined up in our pantry. In this class you will learn how an abundance of served with fresh squeezed lemon. The second fish will either be cod fresh herbs can add loads of flavor and nutrition to a variety of dishes: HAPPY & HEARTY or sole that has been dipped and battered in a gluten-free herb crust Vietnamese Spring Rolls (shrimp, rice noodles, herbs) with Nuoc and then lightly pan fried and served with a homemade parsley tartar Cham, Middle Eastern Tabouli with Grilled Fish, and Roasted Potatoes JUNE VEGETARIAN sauce. Finally, we will bake a whole trout that has been rubbed with with Walnut-Basil Pesto. Dairy-free. with Joseph Guida GF VG Vietnamese spices such as lemongrass, ginger, turmeric and galangal Thursday, June 1, 6 to 8 p.m. root, then served in a light coconut broth. These three methods will FUN VEGETARIAN COOKING In this class we will focus on the definitely demystify cooking with fish, a light and healthy protein, and vegetables that are available also add zest to your meal! It’s bound to be a lovely evening with a with Joseph Guida Tuesday, May 23, 6 to 8 p.m. GF VG right now! We will make a spicy MAY CLASSES delicious and enjoyable meal at the end of the class. tomato sauce for fava beans, Many people stress out when cooking, especially when it’s vegetarian. Asparagus Parmesan, and pile NORTHERN INDIAN FOOD How about learning some stress-free, easy and fun dishes? We’ll start a lentil stew over crisp lettuce with Kayla Wexelberg out stuffing radicchio leaves with rice, veggies and goat cheese. Next and top it with all kinds of we’ll stuff lettuce with fried yucca and black beans. And finally, we’ll GF VG VGN * tasty morsels. Gluten-free and Tuesday, May 9, 6 to 8 p.m. groove on in to “easy,” with red potatoes and red beans with cheese vegetarian. Come discover the flavors and aromas of Northern Indian cuisine. and some secret ingredients. Yummy! We will be making Paneer Vegetable Masala in a spicy tomato-based HAWAIIAN CUISINE cream sauce; Mushroom Masala, another traditional treat; as well as COOK ONCE, EAT NOURISHING Palak Paneer, a creamy spinach curry that’s a staple on every Indian with Kayla Wexelberg menu. Kayla will explain the significance and values of the spice MEALS ALL WEEK Monday, June 5, 6 to 8 p.m. palate she shares, and discuss the unique dishes found in the North with Shauna Schultz, RD GF VG VGN Though Hawaii is part of Indian Himalayas. Gluten-free, vegetarian, and vegan options. Wednesday, May 24, 6 to 8 p.m. the United States, its rich Nourish your body and move toward new goals in the post-holiday food culture has been much SOURDOUGH BREAD CLASS season with simple and filling plant-based dishes. Yes, it is possible: overlooked. In this class Kayla with Kayla Wexelberg you can eat healthy all week with little effort! With a little meal will introduce you to these GF VG planning, intentional shopping, and setting aside a day to cook and unique and incredible islands, Thursday, May 11, 6 to 8 p.m. prep, the pressure of “what’s for dinner?” simply vanishes. In class which are very much a nation In this class we will learn about an age-old culinary tradition, the you’ll learn how to utilize pantry staples, delicious dressings and unto themselves with their own sourdough culture! Kayla will review the history of sourdough, the sauces, and a few key ingredients to make multiple meals that can food culture and history. We will benefits it offers, and help you get your very own sourdough culture be customized to please the whole family. Meals prepared in class explore the history of Hawaiian started! We will then learn a few fun new recipes such as a rustic include a Beam-Me-Up Burrito Bowl, Love Your Noodle (Asian noodles cuisine and make our own BBQ rosemary lemon sourdough loaf, gluten-free sourdough pancakes, with peanut sauce), a Peace Love and Happiness Bowl (sweet potato, pork, zesty pineapple teriyaki and flax and sesame seed sourdough dinner rolls/hamburger buns. quinoa, kale, chickpeas), a Curry-Me-Crazy Bowl, and Mediterranean sauce, traditional sticky rice, Quinoa Salad. Gluten-free and vegan. fresh poke (a fresh Hawaiian MUNCHA BUNCHA BRUNCH fish salad), and poi, a side dish with Richard and Galen Drace WANT ALTERNATIVE MILKS? of taro root pudding that is often * * served with fish. Made in class Saturday, May 13, 10:30 am to 12:30 p.m. GF VG with John of Heartical Foods VG VGN We will make and eat four great brunch recipes. Plan your next Friday, May 26, 6 to 8 p.m. GF brunch around some of our favorites: World’s Best Granola, Swedish Do you ever wonder how hemp milk made its way into that tetra pack AYURVEDA DIET Pancakes, Chorizo Scramble, and Dutch Baby (egg soufflé/pancake). box? Or perhaps you’re looking to “steer” away from dairy products AND FOODS Served with coffee and juice. Some gluten-free and some vegetarian. altogether for the sake of your health, the environment, or the ani- with Kayla Wexelberg GF VG mals. Whatever the case, come learn how easy it is to make your very Thursday, June 8, 6 to 8 p.m. SALVADORAN CUISINE own fresh, creamy, non-dairy milks at home using just about any bulk seeds or nuts, including almonds, hazelnuts, cashews, hemp, flax In this class Kayla will introduce with Deanna Figueira the basics of Ayurveda, its vg seeds, and more. Once you’ve had some freshly made toasted hazel- Tuesday, May 16, 6 to 8 p.m. GF nut milk, you may never go back! In class we will learn how to make history, health benefits, and Pupusas are a Salvadoran staple: thick handmade corn tortillas delicious hazelnut, hemp, flax, cashew, and raw cacao chocolate milks the abundant flavorful dishes stuffed with cheese, and eaten with Curtido, (cabbage salad). We will using just a blender and a sprouting/milk bag. You can even utilize the Ayurvedic cuisine has to offer. top our pupusas with spinach and mushrooms, and complete the meal leftover fiber to make great cookies and crackers. We will be making our very own with Horchata, a cinnamon rice drink. Gluten-free, vegetarian. ghee (clarified butter), a staple in Ayurvedic cooking, as well as “COR” – IRISH LAMB, CHICKEN traditional Kichadi (a rice and TAMARIND TERIYAKI TEMPEH, AND TOFU AND VEGETABLES mung bean dish), Dal (traditional with John of Heartical Foods with NEW TEACHER Bren Bannister Indian soup) and delicious Thursday, May 18, 6 to 8 p.m. GF VGN GF vegetable curry over cardamom Saturday, May 27, 10:30 a.m. to 12:30 p.m. rice. While we cook we will be Are you a fan of sweet and sour flavors combined? Ever have This one-dish meal from Ireland is aptly called “Cor,” which means discussing and exploring the trouble getting picky eaters to devour tempeh, tofu, and veggies? jump, because this soup is just that good! A lamb and chicken bone different spices that fuel each Not anymore! Making this Asian-style favorite, we will smother our broth is prepared while fresh vegetables are being chopped. At the last dosha (you will learn about tempeh and tofu in a delightful blend of tamari, coconut sugar/nectar, minute everything is combined, resulting in Cor—a joy to experience! this), and how to heal physical tamarind, kefir lime, garlic, ginger, onion, sweet peppers, and Thai ailments by combining delicious Chili, along with any steamed veggies your heart desires. Served on a combinations of Ayurvedic bed of steamed rice, this dish is always a favorite! Gluten-free, cane herbs and spices. sugar-free, and vegan. 14 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER

Meet the chefs Joseph Guida has been vegetarian almost all of his life. He loves to Hiroko Greenberg was certified as a chef in Japan in 2005. She cook, eat, and share food, especially organic healthy food from his local specializes in the Ancient Art of Shojin Riori, a 1,200 year-old co-op. traditional Zen cuisine that features simple vegetarian and vegan was born in the Caribbean Archipelago of Bocas del Toro, dishes prepared in a focused, concentrated way. It’s an approach that Warrio Powell Panama, on Isla Bastimentos. His passion for Caribbean cooking began infuses the food with intention and meditative energy, while drawing at age nine, when he began learning the recipes of his Grandma, passed out the flavors inherent in its elements, often taking several days or a down from generations of Afro-Antilles people. His Island people have week to prepare a single meal. Hiroko has been offering Shojin dinner a deep understanding of the healing power of cooking with coconut and presentations once a season since 2015. She also teaches the art of Japanese cuisine root vegetables as starches, on account of their digestive properties, locally and does exclusive, private catering as well. antioxidant benefits, and minerals that create the strength necessary for Kayla Wexelberg is the founder of Taste Your Roots. She has been a living in the tropical rainforest. chef for over 10 years and a farmer for five. Starting her journey as a John of Heartical Foods is a cooking teacher and caterer in the French caterer and pastry chef in Berkeley at Downtown Restaurant, Santa Cruz area who specializes in organic, vegetarian, and gluten- Kayla has worked and studied many facets of food, from baking to free food. He has taught several cooking classes at the University of health foods, including raw food preparation. She has traveled the Santa Cruz, including at the Program in Community and Agroecology world studying cooking traditions and methods and continues to (PICA) Center. He is passionate about spreading an awareness of record and archive recipes. Her calling is to bring conscious healthy healthy, sustainable, plant-based foods and their preparation. nurturing food to the world and to educate and empower individuals to find and discover their own food culture. Her excitement and motivation encourages you to seep Mayumi Tavalero is passionate about food and truly enjoys working your hands into your native soil and discover the depth food can bring to your life. with people to help them find their “inner chef.” She has been in the food Shauna Schultz is a registered dietitian and college nutrition industry for over 17 years, is a certified-fitness nutritionist, and was the instructor who also teaches plant-based cooking classes. She is an Director of Shallots Cooking School (in the Nugget Market in Vacaville) advocate for plant-based nutrition and believes nourishment begins for seven years. Mayumi owns Fork & Knife Creations, where she offers with the enjoyment of meals and simple healthy cooking skills. When in-home cooking classes, along with fitness and nutrition advice tailored not teaching or talking nutrition, Shauna can be found cooking with to your specific needs. her family or running on the trails. Deanna Figueira currently owns a B&B in Brazil where she whips up tasty Richard Drace has been on the BriarPatch Board of Directors for over meals for her guests. As a devoted foodie who loves to prepare the food five years, and currently serves as your Board President. He and his son as well, she has been cooking, baking, serving, and eating for most of her Galen will be offering their fourth cooking class this spring. His previous life. cooking activities included teaching Galen to cook. His present cooking activities include learning cooking skills from Galen. Shoshi London has been cooking for many years. She started as a farm- to-table chef in Colorado and Israel, then worked for several years as a Galen Drace was born and raised in Grass Valley. He graduated from raw vegan chef in Colorado. Her love of food and her recipes are inspired Nevada Union in 2001, Claremont McKenna College in 2005, and the by local and wild foods, the concept of food as medicine, and the artistic Culinary Institute of America in 2012. He has lived and worked all over process involved in kitchen creativity. She loves teaching people tasty the country, and is currently living and working in the wine industry in and enjoyable ways to feel healthy, and she also enjoys learning new Napa. things about food, health, and life.

BE A COOKING TEACHER! Do you have a cooking specialty that you’d like to share with a small, friendly group? We’re always looking for interesting new cooking classes and teachers, and would love to consider your class idea. We provide the ingredients, pay a $100 stipend, help with cleanup, and publicize your classes. To get started, download a class proposal worksheet from the cooking class page under the Community tab at www.briarpatch.coop, contact [email protected], or call (530) 272-5333, ext. 134. Classes are scheduled a few months ahead of time, so please submit your proposal for July and August classes by April 21st. THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 15 FOOD HEALTH FOCUS HOW MUCH DO I NEED? Kick start your spring SUGGESTED MACRONUTRIENT INTAKES** SAMPLE DAY Nutrient Recommended Male Example: Female 1 sprouted wheat bagel (g/kg/day)* 165 lbs (75 kg) 130 lbs (59 kg) 2 tablespoons almond butter 1 cup mixed berries training with a Carbohydrate 1 cup yogurt of your choice (I like soy or coconut) Endurance 6-10 450-750 354-590 Athletes grams/day grams/day focused diet Black bean and brown rice burrito Strength and 5-10 (strength) 375-750 295-590 with avocado, salsa and whole By Shauna Schultz, RD Speed Athletes 5-7 (speed) 375-525 295-413 wheat tortilla. grams/day grams/day 2 cups mixed green salad with vinaigrette Spring and its promising weather Protein kicks off training for Summer and Endurance 1.2-1.4 90-105 71-83 2 cups stir-fried vegetables with Fall endurance events. Whether it’s Athletes grams/day grams/day your choice of protein (I like tofu cycling, running, swimming, or all or tempeh) Strength and 1.2-1.7 90-128 71-100 2 tablespoons sesame seeds three if you’re a triathlete, many of Speed Athletes grams/day grams/day 1.5 cups quinoa us are getting ready to prepare for the upcoming endurance season. I Fat Snacks: hummus with tortilla chips and red bell peppers, green myself am preparing for my second All Athletes 20-35% total Depends on total calorie intake. smoothie, banana and orange calories from fat. Account for carbohydrate and Spartan event and mapping out my Less than 10% protein needs first. slices, roasted chickpeas and endurance running season. from saturated fat popcorn popped with coconut oil 9-13 cups of water Perhaps you are well versed in endurance, strength and core A word about energy and fluid needs: Hydration needs vary. Balancing intake with losses is important, as is 2,916 cals, 442g carbohydrate, 116 training – but what about nutrition? Any good training program maintaining daily hydration. Energy or calorie needs vary and depend on g protein, 92 g fat should include a solid nutrition plan. In fact, nutrition is often training demands, height and weight. Focus on weight loss (if needed) during the off-season. the missing link. How you fuel your body daily before, after and While the examples of meals are plant-based, the recommendations Deanna Figueira currently owns a B&B in Brazil where she whips up tasty during training all influence performance and recovery. A well- **To calculate weight in kg. divide weight in pounds by 2.2. Weight in kg. x meals for her guests. As a devoted foodie who loves to prepare the food recommended=grams/day for macronutrients apply to any as well, she has been cooking, baking, serving, and eating for most of her planned and focused diet can take performance to the next level. **Recommendations from the Academy of Nutrition and Dietetics, diet. life. Establishing nutrition goals is part science and part art but American College of Sports Medicine and Dietary Reference Intakes. should include adequate energy intake, adequate overall diet, WHAT ARE THE BEST FOODS TO CHOOSE? replenishment of muscle and liver glycogen from carbohydrates, Choose whole grains such as quinoa, brown rice, farro, barley, whole wheat and starchy vegetables adequate protein intake for growth and repair of muscle, to help meet carbohydrate needs; fruits and vegetables with each meal; lean protein sources adequate hydration, appropriate weight and body composition, including plant-based options like legumes and healthy fats like avocado, nuts and seeds. When and strategies for different types of food and timing (Maughn, R., you choose a variety of whole food sources you get a package deal: an ideal mix of carbohydrate, The Athlete’s Diet: Nutritional Goals and Strategies). protein and fat to fuel energy needs along with vitamins, minerals and phytochemicals to combat Understanding these goals is one thing, but what about inflammation, boost immunity, aid in recovery and replenishment and assist in yielding energy translating them into meal planning? A good place to start from food. is by learning your needs (see table) and how your current Once you feel comfortable with your daily meal planning, it’s time to focus on fuel and fluid diet compares (try using a diet and fitness app to track and strategies for before, during and after training and competition. Don’t wait to start making your evaluate). In this article, we will focus on daily needs as your nutrition plan – supporting training early on is key! In need of ideas? See below for an energizing overall diet supports the demands of training. and balanced breakfast or recovery meal that provides lasting energy.

QUINOA APPLE-COCONUT CEREAL In a medium saucepan, combine 2 ¼ cups coconut-almond milk, cinnamon, vanilla and maple syrup. Bring to a gentle boil Serves 4 • 1 tablespoon pure maple over medium-high heat. Add the cooked quinoa and reduce syrup Preparation time: heat to low. Cook until most of the milk is absorbed and the 10 minutes • 3 cups cooked quinoa quinoa is similar in consistency to oatmeal, 10 to 15 minutes. Add more milk during cooking if needed, or add a small amount Cooking time: 15 minutes • 3 tablespoons at the end of cooking to create desired creaminess. • 2 ¼ to 2 ½ cups unsweetened shredded Stir in the shredded coconut. Top each serving with apples, coconut-almond or any coconut raisins and walnuts. plant-based milk • 1 small apple, peeled and Note: To save time, cook quinoa the night before. You may also • 1 to 2 teaspoons diced make small batches at a time from cooked quinoa: use 1 cup ground cinnamon • 3 tablespoons raisins milk per ¾ to 1 cup cooked quinoa. • 1 teaspoon pure vanilla • 4 tablespoons coarsely Each serving: 380 cal, 12g fat (3g sat), 0mg cholesterol, 70mg sodium, extract chopped walnuts 53g carb, 7g fiber, 16g sugars, 14g protein, 15% calcium, 20% iron 16 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER CO-OP BUSINESS: BOARD REPORT Strong Starts From Richard Drace, Board President Many primitive cultures believed in a cyclical year. Rituals were vital to ensure that the new year started off strong. Those new years started in spring when plants and animals come out of hibernation, and all their new babies are getting born. And about those other rituals, which we now euphemistically call "spring fever” — here's Molly Fisk’s advice in one of her KVMR radio monologues: “Hop to it!” Western society used to start our year in March. But along came Julius Caesar who introduced the Julian calendar and moved the start of the year to January 1st. What’s the deal with that? I’ve heard the rationale that January is named after the god Janus, who is depicted as having two faces – one looking back and one looking forward – and that our present arrangement encourages both retrospection (such as “Why did I celebrate so much last night?”) and new resolutions (such as “I promise I’ll do better this year”). So in the deep mid-winter, when most everything and everyone in the natural world is dormant, we’re supposed to celebrate new beginnings? WHETHER I PLANT For me, with a mid-March birthday, it feels like the new OR NOT, I’LL STILL year (or as in my case this year, a new decade) starts in PARTAKE OF ANOTHER spring. My retrospection is at its max, and my resolutions – even a few achievable ones – are rampant. My little OF MY FAVORITE rituals help me get off to a strong start: My diet will be SPRING RITUALS: Photo by Josh Bumgarner great, my exercise will be vigorous, and my outdoor WANDERING AROUND adventures will increase. This year I’ve got more sun UPCOMING BOARD MEETINGS: at my place – the drought and the beetles significantly AMONG ALL THE April 25: 6 - 7:30 p.m. reduced the shade from my pine trees. Maybe there’s RACKS OF VEGGIE enough light for a small garden? May 30: 6 - 7:30 p.m. STARTS IN FRONT OF Whether I plant or not, I’ll still partake of another of my THE PATCH. favorite spring rituals: wandering around among all the CORRECTION NOTICE: racks of veggie starts in front of the Patch. What was that favorite tomato variety? Could I manage a Please note the following corrections to Richard Drace's Board plant or two? I can already taste the caprese with fresh mozzarella. President article published in the February/March 2017 issue Do you have your own spring “new year” rituals? If you’re a gardener, the garden needs tilling, the of The Vine. The headline should have read: Love Letter from seeds need planting, and maybe you’re loading up on veggie starts at the Patch. If you’re a cook, BriarPatch Board President. The first line should have read in there’s a whole new abundance of seasonal fruits and veggies on their way. If you’re athletic, get out quotation marks: "I've lost love and don't know where to find it!" there and hike and bike and run and fish and smell the flowers. And about that spring fever thing? We offer our sincere apologies for these eroors and for any Well, listen to Molly. misunderstandings they may have caused. THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 17 Our Ends Policies BriarPatch Board Election

BriarPatch Co-op exists so that owners, customers, and other The 2017 election has three open seats with six candidates running for those seats. Three seats members of our community have: per year are always up for election. Co-op owners are encouraged to read about the candidates and vote. The Board makes important strategic decisions on Owners’ behalf, and voting is a way 1. A successful and vibrant cooperatively-owned business to support a democratically-governed cooperative business. that acts as a leader among local businesses and food co-ops nationally, and contributes to environmental stewardship Email makes voting extra easy and through its business practices. GET READY TO VOTE! saves the Co-op money ONLINE VOTING 2. Access to high quality, healthy products, especially local and When you receive Co-op voting notices by email, organic food. BriarPatch Co-op’s 2017 election will be one click takes you to your online ballot. It’s easier, conducted using online voting. You can paperless, and saves our Co-op mailing costs. To 3. A community center where people experience a sense of conveniently vote from your computer, receive future election notices by email, just send connectedness, ownership and fellowship. smart phone, tablet, or at the voting booth your email address to [email protected]. in the store. 4. A stronger local food system. Be sure to include your owner number. The security of the election is ensured by an 5. A major employer that provides a healthy, fair, and independent third-party election provider, WHO’S ELIGIBLE TO VOTE considerate workplace for employees. Simply Voting, Inc. Voter eligibility is specified in BriarPatch’s bylaws: • One ballot per owner household. 6. Access to education about food and consumer issues that HOW IT WORKS • Ownership must be current (fully paid or encourages customers to make healthier food choices. You’ll receive an email or letter by May 1 renewed within six months) as of March 17, 2017. that includes everything you need to vote. You can vote from your computer, smart • Ownership must be active, defined as having LOOK FOR 2016 CO-OP OWNER phone, tablet, or at the store’s voting booth. shopped at the Co-op at least once in the preceding two years. PATRONAGE DIVIDENDS IN MAY

Co-op Owner Discounts & Perks BRIARPATCH TICKETING FEE WAIVED OPPORTUNITY TO BE INVOLVED Is 2017 your year to become a Co-op community volunteer? BriarPatch’s $2.50 per ticket fee is waived for Vote for the Board of Directors, run for the Board, owners. (Note: Some event producers charge attend our annual Owner Meeting. VOLUNTEER PROGRAM DISCOUNT their own fees, which we can’t waive.) AD DISCOUNTS Earn a 10% discount for volunteering with community SPECIAL ORDER DISCOUNT Receive a one-time $20 discount on a newsletter ad, nonprofit groups or outreach. Get started with a Pay only the catalog price plus a handling charge and/or post free online classified ads. volunteer application, available online or from the when you order products in wholesale quantities (by Customer Service window New Discount: Bread & Roses Thrift and More the case or six each for Wellness Dept. items) from $5 off purchases of $25 or more, 205-9605 the UNFI catalog and select vendors. Use for large UP TO $50 CASH BACK: To see a full list of the local businesses that offer quantities, hard-to-find items, and products not When you pay with debit card or check. discounts to BriarPatch owners, please visit: www. carried on our shelves. briarpatch.coop/join-the-co-op/owner-discounts/ 18 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER VOTEBOARD 3 OPENINGS FOR DIRECTORS Kali Feiereisel Martin Engel, M.D.

CURRENT OCCUPATION: Food Safety CURRENT OCCUPATION: Medical Doctor Specialist at Community Alliance with Family (Board Certified Diagnostic Radiologist) at Farmers (CAFF) Sierra Nevada Memorial Hospital EDUCATIONAL BACKGROUND: B.A. from EDUCATIONAL BACKGROUND: Mayo University of Iowa; MPH in Nutrition, UC Graduate School of Medicine Diagnostic Berkeley Radiology Residency, Rochester, MN; Doctor of Medicine, University of Minnesota; B.A. Chemistry, Reed College BUSINESS EXPERIENCE: I have experience helping to run a farm business. BUSINESS EXPERIENCE: Partner and former President, Grass Valley Radiology; Radiation Safety Officer, Sierra Nevada Memorial Hospital. PRIOR BOARD OR OTHER COMMUNITY LEADERSHIP EXPERIENCE: I have no prior Board experience and one of the reasons I'm looking to get involved on the Board is to get more involved in the community. PRIOR BOARD OR OTHER COMMUNITY LEADERSHIP EXPERIENCE: Sierra Nevada Memorial Hospital Foundation Board, SYRCL Volunteer, Lifetime member Sierra Club and International Youth Hostels WHAT DO YOU LOVE ABOUT BRIARPATCH? I love that our community and local food system have access to a store that defines business success by more than their bottom line. Supporting local WHAT DO YOU LOVE ABOUT BRIARPATCH? farmers, giving back to local organizations, and providing our community The people and the food! When my medical group hires new employees, I always access to fresh, nourishing foods are all equally important values for the co-op bring them to BriarPatch for lunch so they can experience the vibrant BriarPatch and I love to support that mission! community and enjoy a fresh, organic, nutritious, and delicious meal. In nice weather, we'll sit on the patio with flowers blooming, live music, and smiling people walking by. I share the passion for great food and for our community that WHY ARE YOU RUNNING FOR THE BRIARPATCH BOARD? I see in all BriarPatch Co­-op members. I believe I have the knowledge, skills, I’m running for the BriarPatch Board to be more involved in the local community and motivation to help BriarPatch continue to succeed. I would appreciate the and in particular to represent our local farmers. opportunity to serve. Thank you!

WHY WILL YOU MAKE A GOOD BOARD DIRECTOR? WHY ARE YOU RUNNING FOR THE BRIARPATCH BOARD? Through my current job I work daily on food and agriculture issues at the local, I want to help. I am a team player and want to contribute at a high level. state, and national level. Additionally, my work and involvement in sustainable agriculture in Nevada County (Mountain Bounty Farm) provides me first-hand experience of what growers face. As someone with direct farming and local food WHY WILL YOU MAKE A GOOD BOARD DIRECTOR? system experiences I feel that I can be a strong advocate and representative of I have excellent analytical skills combined with a humanitarian spirit. I am a good our community and in particular of our local farmers. listener and a quick study. I tend to see the "big picture" and get things done.

WHAT PERCENT OF YOUR GROCERIES DO YOU BUY AT BRIARPATCH? WHAT PERCENT OF YOUR GROCERIES DO YOU BUY AT BRIARPATCH? I’m fortunate to grow and trade for the bulk of our groceries but, of those that Approximately half. I also buy from local farmer's markets and I grow and glean we buy, around 80% are from BriarPatch. I’m a bulk bin lover! some of my own food!

SATURDAY. APRIL 29, 11 A.M-1 P.M. BOARD CANDIDATE FORUM IN BRIARPATCH COMMUNITY ROOM THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 19 VOTE MAY 1 – MAY 15, 2017

Robert Shapiro Alana Lucia

CURRENT OCCUPATION: Retired CURRENT OCCUPATION: Bookkeeper and EDUCATIONAL BACKGROUND: B.A. in Homesteader International Studies with Honors, University EDUCATIONAL BACKGROUND: Environmental of Denver; Northwestern University School of Sciences and Spanish, Sierra College; Humboldt Law, Dean's List final term State University BUSINESS EXPERIENCE: Director of Leasing, BUSINESS EXPERIENCE: In my early years, I Vice President Leasing, Draper & Kramer, Inc./ worked in various aspects of customer service. Urban Investment & Development Chicago, IL; Upon moving to Nevada County, I began my career in finance working in the solar Director of Real Estate, The Limited, Columbus, OH; Senior Vice President Real industry. I am now quite happily employed part-time as a bookkeeper which gives Estate & Development, Senior Vice President Corporate Operations, County me the freedom to nurture my family and our property. In my efforts to raise our Seat Stores, Inc. Dallas, TX; Senior Vice President Real Estate & Development, food, I have developed an even greater respect for our local food producers. Zale Corporation, Dallas, TX; Vice President, Senior Vice President, Teavana Corporation, Atlanta, GA. PRIOR BOARD OR OTHER COMMUNITY LEADERSHIP EXPERIENCE: I have been involved with volunteering with KVMR, SYRCL, and held leadership PRIOR BOARD OR OTHER COMMUNITY LEADERSHIP EXPERIENCE: I have been recognized as one of the most experienced and successful retail real estate roles in my neighborhood organizations. executives in the country for over 30 years. I have been a member of the senior management committees as a Senior Vice President, of both million dollar and WHAT DO YOU LOVE ABOUT BRIARPATCH? multi-billion dollar public and private companies. I have helped entrepreneurial What I love BEST about the BriarPatch is its position in our community. Our regional companies grow to be leaders in their categories nationally. service is a reflection of our support. We have committed to providing good food, we have committed to providing good employment, and we have committed to WHAT DO YOU LOVE ABOUT BRIARPATCH? We have been coming to the supporting the local economy. This strengthens all of us and is a reflection of the Nevada City area for over 25 years and settled here four years ago. Since values of our community. Also, our co-op is not only a leader in our community, becoming familiar with BriarPatch we have used it as our resource for the best but a leader among national co-ops. As we move forward, we also guide other co- locally grown produce as well as other products that we know to be of the highest ops to better serve their communities. quality. It is an exceptional business which appears to be operated to the highest standards, providing healthy products in a way which reflects a sense of integrity WHY ARE YOU RUNNING FOR THE BRIARPATCH BOARD? and honesty in serving the community. Being on the Board is my way of serving the community. I was employed at BriarPatch through the transition from the Joerschke store to our current store. WHY ARE YOU RUNNING FOR THE BRIARPATCH BOARD? Since I retired While I consider myself in many ways a Luddite, I know that we can move forward I have been interested in becoming more involved in those businesses and to make a larger impact in the community, while making a smaller impact on the services which serve the local community. As a Board member, and Treasurer, of environment. the Sierra Family Health Center, I have found one such opportunity. If elected to the BriarPatch Board, I will feel that I am fulfilling my desire to contribute more to the local area. WHY WILL YOU MAKE A GOOD BOARD DIRECTOR? I'll continue to make a good director because I will continue to show up informed and enthusiastic about the decisions we have on the table combined with the WHY WILL YOU MAKE A GOOD BOARD DIRECTOR? I believe that my passion and ideals I have for our local culture. Nevada County is particularly experience, dedication to integrity in product offerings and commitment to the diverse in philosophies and politics, and yet we all need good foods and a solid community are the attributes that would make me a good Director. I feel that my local economy. close to 40 years of experience in the retail industry will provide me specialized knowledge that will contribute to the continued successful growth of BriarPatch. WHAT PERCENT OF YOUR GROCERIES DO YOU BUY AT BRIARPATCH? WHAT PERCENT OF YOUR GROCERIES DO YOU BUY AT BRIARPATCH? 90% Our family buys approximately 15% to 20% of our groceries at BriarPatch. 20 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER CO-OP BUSINESS: STORE REPORT Monica Senter Jonathan Collier

CURRENT OCCUPATION: Technology Risk CURRENT OCCUPATION: Entrepreneur, Consultant Business Consultant, and Political Advocate. EDUCATIONAL BACKGROUND: B.A. in History, UC Irvine; Law degree (JD) from New College of California, San Francisco; Currently seated EDUCATIONAL BACKGROUND: Studied with the Emerge CA, a five-month program that Operations Management, Leeds School develops progressive women to run for office; of Business, University of Colorado, and Completed the Sierra Commons Business Ignitor Philosophy, University of Colorado; Holistic Program; ITIL 3 certification, which is a standard operating model for building Healing (900+ hours of certified training); KRI Kundalini Yoga Teacher and supporting technology systems in corporate and government entities. Training; Phillip's School of Massage; Edgu Teacher Training; Permaculture and Ecological Studies; Holistic Management, the Savory Institute; Soil Food BUSINESS EXPERIENCE: I currently analyze financial services contracts with Web, Elaine Ingham; Introduction to Permaculture and Community, Fyndhorn government entities or highly regulated industries for technology risk. This is Foundation. the result of a blending of my education and 20 years of working in technology, business and finance. I work for a Fortune 500 company from my home in Nevada City, CA as a full-time employee. I have also worked as a project manager BUSINESS EXPERIENCE PRIOR BOARD OR OTHER and vendor manager in the telecommunications space for the first 15 years of my COMMUNITY LEADERSHIP EXPERIENCE: career. I have also volunteered my time to various arts organizations. Current: Executive Board, Nevada County Cannabis Association; Board of Director, California Growers Association; Board of Director, Nevada County PRIOR BOARD OR OTHER COMMUNITY LEADERSHIP EXPERIENCE: I have served as a founding board member of Community Legal in Nevada City as well Arts Council; and Member of Nevada County Food Policy Council. as a board member on the political action committee in Nevada County known as Previous: Holonic Integration; RNBC Services, President; Colorado Green the "No on W campaign." I currently serve as an elected delegate for CA Assembly Remedies, President; Costa Rica Center for Natural Living, Partner; Jonathan District 1 Democratic Party and as an executive board member for the Nevada Collier, Revival Bodyworks; Classic Wood Furniture, President; and Colliers of County Cannabis Alliance. In the early 2000's I was a founding member of the Colorado, Systems Designer. San Francisco dance and arts collective known as "Love Projectors" and I have produced or helped to produce more than 25 large scale music and arts events throughout California and in Portugal. In 1999, I established the first tech team WHAT DO YOU LOVE ABOUT BRIARPATCH? for the Burning Man organization. I love how it celebrates community. I enjoying seeing smiling faces, and people I know, a place where friends can gather and where healthy is easy. I also love WHAT DO YOU LOVE ABOUT BRIARPATCH? I love the BriarPatch because of how it supports small local farmers, artisanal food makers, and organic brands. its clear commitment to community and access to local food in support of the health of the community. I love that the BriarPatch strives to engage local farmers as providers, keeping the income within the local community. I love knowing that WHY ARE YOU RUNNING FOR THE BRIARPATCH BOARD? when I shop at BriarPatch, the staff are supported in fair wages and positive work It would be an honor to join the team of an organization that does so much environment. I love knowing that the people who provide my family with food are good for our community. I believe it would be a tremendous learning happy working at the Patch and that they feel supported by their employer. experience to help serve and guide the co-op as it faces increased competition from mainstream stores, issues with access and affordability, and ways to WHY ARE YOU RUNNING FOR THE BRIARPATCH BOARD? I am running bridge local agricultural producers and food makers. for the BriarPatch board because I want to collaborate on strategies that will allow the BriarPatch to face the changing marketplace of "organic" groceries. As corporate food companies increase their market share in the "organic" WHY WILL YOU MAKE A GOOD BOARD DIRECTOR? market, I want to ensure that our membership and staff are getting access to the I believe that I represent and am connected to a younger generation that is cleanest and highest quality foods. I want to ensure that groceries are affordable seeking how to engage and participate positively in our community. Also, for everyone in our community. I am also looking to support an ongoing and through my advocacy work I'm engaged with many different segments of improving cooperative model. our county and can bring diverse viewpoints to broaden perspective and understanding on various issues that I believe will be valuable to the Board. WHY WILL YOU MAKE A GOOD BOARD DIRECTOR? I have a reputation for This along with my business and strategic background makes me a strong working with passion and inspiration. This is especially true when the work is candidate for a Board member of the BriarPatch. aligned with my personal values and where able to add value or make a tangible contribution. I am also recognized as someone who tends to achieve high marks for integrity and authenticity. I am a capable professional who is willing and able WHAT PERCENT OF YOUR GROCERIES DO YOU BUY AT BRIARPATCH? to do the work needed and to provide the leadership that a functioning board Around 75% needs to succeed. WHAT PERCENT OF YOUR GROCERIES DO YOU BUY AT BRIARPATCH? 90% THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 21 CO-OP BUSINESS: STORE REPORT Nurturing our growth through transformation By Chris Maher, General Manager

“The spirit of co-operation which In the spirit of the sixth cooperative principle (www.ica.coop/en/whats-co-op/co-operative- binds the [Co-op] Guild into one identity-values-principles), BriarPatch has worked with many of these co-ops, especially in our united whole in purpose and action, own area. Two of our closest relationships are with the Great Basin Food Co-op in Reno, and and gives to the shopping baskets Placerville Natural Foods Co-op. Great Basin was formed by a group of students inspired to fortify of its members a great power to the burgeoning local food movement in Reno with a retail store and a food hub. In Placerville, the lift the ordinary commerce of daily local, independent natural foods store was put up for sale right before the crash of 2008. When existence into a movement for it seemed that it was destined to close, the community rallied to start a co-op and purchase the social betterment, is also the spirit store. Both of these stores continue to grow and serve their communities. which can regenerate the world.” As we grow, we transform. If you are a member or shopper at Sacramento Natural Foods Co-op, – Catherine Webb, hopefully you have had an opportunity to visit their beautiful new store. It opened late last year, in The Woman with the Basket time for the holidays, just a short distance from their previous location. Their owners also came together to raise enough money to develop a nearby vacant lot. The new spacious location will While cooperation is undoubtedly as old as humanity, the roots of allow them to continue to grow their support of local foods and preserve organic farming in the cooperatives as a business ownership model trace Central Valley. I AM EXCITED TO their roots to the Rochdale Pioneers in England I am excited to give you a hint of transformations to come at BriarPatch. in 1844. Twenty-eight professional weavers GIVE YOU A HINT OF Hopefully, you have seen the wonderful remediation and upgrade that worked together to establish the first successful TRANSFORMATIONS has taken place in our landscaping. Our irrigation system has been fully cooperative food and general goods store. They TO COME AT converted to drip, a change that will save over 50 percent of the water were spurred to do so in the face of widespread previously needed annually. We have plans to install a demonstration adulterated foods, aggressive, unethical banking BRIARPATCH. food garden near the roundabout. In the late summer, we will begin the practices, and a shifting economy as the Industrial IN THE LATE SUMMER first phase of our own remodel, focusing on improving the center of the Revolution was beginning to take shape. WE WILL BEGIN THE store and the refrigerated cases. Our goals for this work are to refresh and It is fairly easy to draw parallels between that time replace older equipment and fixtures. (Can you believe this store is 10 and this. Since the Rochdale Pioneers started their FIRST PHASE OF OUR years old?!) We will address areas of congestion in the store, improve the store, history has shown us that co-ops tend to OWN REMODEL. overall shopping experience, and provide a first step toward maximizing be formed during times of economic and political our use of the site we were proud to purchase in late 2015. upheaval. The first food co-ops in the United States, such as When I think of strong starts, I see it as synonymous with strong growth. We start our the Berkeley Co-op, came as a result of the Great Depression. cooperatives because we want to make a difference in our communities. Whether we speak of the Another group of co-ops appeared in the early 1970s, at transformation of the seed into a sprout or the sprout into a flower, we are seeing the product of the height of the Vietnam War. Not surprisingly, in 2009, our caring and our nurturing of what we know to be worthwhile. In the case of our food co-ops, shortly after the economic crash, a survey by our cooperative when a community comes to nurture and support this endeavor, it takes an ordinary everyday association showed that about 300 communities in the United experience like food shopping and gives it the power to change the world. States were actively trying to start a co-op. We call this ‘The Thank you sincerely for your part in that. Third Wave’ of co-ops. Talk about strong starts!

Ongoing Maintenance New landscaping FAQs One of the challenges with our large site has been to maintain a healthy weed- free environment without the use of chemical pesticides and fertilizers. Going What is the scope of the work being done in the landscape? forward, we are partnering with Weiss Brothers Landscape to develop a chemical- Existing areas are being cleaned up. We are doing deep weeding and applying free program. This will include an ongoing relationship with local tree removal new mulch. Plants that have failed or not thrived are being removed and companies to provide deep layers of cedar mulch each year. Jacquie and Randi, our replaced with other species that have proved compatible with our area. current landscaper workers, will continue to do hand weeding and focus on keeping Overhead irrigation is being replaced with drip irrigation in all areas. This our planters out front full and beautiful. method is water-wise and drought tolerant. It will save over 200,000 gallons of What about a food garden? water per year. We currently have plans to install a small, demonstration food garden at the front of What about new building signs? the store facing the roundabout. This is likely to happen next year in the spring. Its The Marketing Department is currently working on exterior signs that will primary purpose will be to beautify the building and emphasize our function as a feature our new logo. They will replace the existing signs. The landscape around fresh food store. Its secondary purpose will be for education. The size allocated will the ‘monument sign’ (shown) will be replanted with annually blooming flowers. be approximately the space needed to garden for a family of four. If there is food Specific dimensions and colors of the sign are still being worked out. produced, we will consider whether it is suitable for donation to our local food bank. 22 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER CO-OP IMPACT

I am going to work to waste less this year and use Earth Day starts at home more of the food I buy. If you'd like to do the same, From Co+op, Stronger Together, Robin Asbell here are a dozen tips that can help reduce your waste, and as a bonus, save you money! I have a confession to make. Sometimes, in the course of my week, I make too much food. Sound like a good problem to 12 TIPS TO REDUCE FOOD have? Well, it seems to be alarmingly common in our affluent country. My excuse is that I develop recipes for a living, so I WASTE test recipes even when I already have food to eat. My family, 1. USE THOSE RADISH AND friends, and neighbors all benefit from my overproduction, but more often than I would like, things go to waste. That half a jar of CARROT GREENS tomatoes for the pizza I made a couple of weeks ago got ignored Buying radishes or carrots by the bunch? Use the leaves to make pesto, salads (like Moroccan when I moved on to testing dessert recipes. Then, we meant to Carrot Radish Salad), and toss in soup. Think of them as peppery parsley. finish all that cake, but by the time we realized that we couldn't eat another bite, it was stale. 2. SAVOR BROCCOLI AND CAULIFLOWER STEMS I feel terrible about it, every time, and resolve to do better. This Do you discard broccoli and cauliflower stems? Peel the tough skin from the stems and chop the year, for Earth Day, I'm going to do my small part to cut back on tender cores to use in the dish, or cut in planks to eat with dip. Creamy Broccoli Soup uses the waste. stems and florets.

Earth Day started in 1970, back when there was no regulation 3. COOK KALE STEMS LIKE YOU WOULD CELERY of pollution. It was perfectly legal to dump sewage in the river, or send tons of toxins up in smoke. That year, Senator Gaylord Do you discard kale and other greens stems? When cooking with kale, you can simply separate Nelson created Earth Day, and 20 million Americans came out the leaves from the stems, chop the stems, and cook the stems first; they will cook a bit like in solidarity across the country. By that December, Congress celery. If you juice, save all your greens stems from meals you prepare, including parsley, and add created the EPA and started reining in industrial polluters and to your juice for a chlorophyll boost. protecting our air and water. Since then, Earth Day has become an annual reminder that we still have work to do on recycling, 4. FLAVOR STOCK AND OTHER DISHES WITH POTATO PEELS cleaning up our toxic industries, as well as not wasting food. Do you peel potatoes? The peels make a flavorful addition to stock, and even thicken it a bit. Consider whether you even need to peel; many soups, potato salads and even mashed potatoes Dried up carrots, moldy nubs of cheese, and stale bread heels are more nutritious and filling with the skins left on. pile up in refrigerators across the USA, and they add up to billions of dollars in food waste. In fact, food scraps are the number one thing that goes to the landfill. According to the EPA, 5. ENJOY THE FLAVOR AND NUTRITION OF APPLE PEELS our uneaten food contributes 25% of our methane emission, as it Baking or cooking with apples? Leave the skins on and you will reap the nutrients and fiber they breaks down in the dump. contain and save time. If you do peel, add them to soup stock for a subtle sweetness.

We waste food at all points in the supply chain, so it's not just your fridge that's causing problems. At harvest, it gets damaged and tossed on the way out of the field. At the processing plant, things spoil or stick to the machinery and get rinsed down the drain. Grocery stores have to sort through and discard produce that isn't perfect, although some of that is picked up by food shelves (a recent study found that food co-ops recycle 74% of food waste compared with a recycling rate of 36% for conventional grocers.) Out-of-date packaged goods have to be pitched, as well. Restaurants and food service fill dumpsters with all the food we leave on our plates, combined with things that didn't sell in time.

We have gotten into wasteful habits, in part because food is relatively cheap. We are a prosperous nation, and I'm betting that most people don't think to calculate how much the food they toss actually costs. When you clean out the fridge, do you compute the 49 cents for the half an apple, or the $2.29 for a few slices of out-of-date lunch meat? Beyond the cost, the carbon emissions add up fast. THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER APRIL | MAY 2017 23 6. ZEST YOUR CITRUS AND FREEZE FOR CO-OP CAUSE FUTURE USE Juicing a lemon or lime or eating an orange? Zest your organically Co-op CAUSE: Donate to grown citrus first, then you can freeze the potent zest in a freezer bag, for adding a hint of citrus to everything from muffins to Wildlife Rehabilitation and Release pastas. Helping Injured or Orphaned Local Wildlife 7. PEEL OVERRIPE BANANAS AND FREEZE FOR SMOOTHIES OR BAKING Are those bananas looking a little too brown to put in the lunch box? Peel and freeze them, then add them to smoothies (like Hidden-Spinach Berry Smoothie or Orange Dream Silken Smoothie), or thaw and puree for banana bread, muffins, and cakes.

8. PUREE AND FREEZE VEGGIES BEFORE Has your child ever brought you a baby bird that couldn’t fly, asking you to help it? Have you ever found an injured THEY GO BAD squirrel, raccoon, or hawk and wondered what to do? Do you have veggies going soft in the crisper? Cook and puree Call Wildlife Rehabilitation and Release - (530) 432-5522. carrots, sweet potatoes, greens, cauliflower, and other veggies, Wildlife Rehabilitation and Release (WR&R) rescues then freeze. Stir the purees into pasta sauce, macaroni and injured or orphaned wild animals and birds, treats their cheese, soups, casseroles, and meatloaf for an added veggie injuries, feeds them healthy, species-appropriate foods boost. and releases them back into the wild. This past year WR&R received over 1,200 animals and birds, and more than 9. SAVE VEGGIE TRIMMINGS FOR SOUP 800 of them were released back to the wild, transferred to STOCK another facility or kept for additional treatment. Cutting up vegetables for a dish? Save and freeze the skins and WR&R is an all-volunteer, non-profit organization whose trimmings from onions, carrots, celery, sweet potato, potato, 70 trained "rehabbers" work long hours to provide these parsley, spinach, and other mild veggies (peppers, cabbage, and hurting critters with the care they need. It takes an annual broccoli can be too strong) until you have a good amount to make budget of $60,000 to pay for the food, caging, medication, Veggie Trim Stock. and vet bills. Some of the animals that received treatment this past year 10. USE UP STALE BREAD IN FLAVORFUL include: RECIPES • A pygmy owl that was hit by a car. After receiving medication and a careful evaluation, it was released Do you have bread going stale? Freeze the slices to use later in back to the wild. stuffing, croutons, or recipes such as Ribollita Soup, Creamy Lentil Soup with Croutons or Flexible Bread, and Veggie • Baby cottontail rabbits were found by a woman who Casserole. Make croutons for salads and soups, or crumbs to toss was mowing her grass in the spring. Though uninjured, with pasta or top casseroles. Don't forget about bread pudding these tiny, furless babies required special rehab care. and stratas, too. Once they were old enough they were successfully released. 11. KEEP FOOD THAT NEEDS TO BE • A Bewick’s wren was caught in a sticky fly-trap. After CONSUMED SOON FRONT AND CENTER careful extraction from the trap, the wren was cared for, fed, and released a month later. Organize your refrigerator and pantry, and put foods that • A bat was trapped in a garage over a long weekend. In should be consumed sooner right in front. Switch your storage its weakened state it wound up in a barrel of sawdust. containers from opaque to clear glass, so that you will see that Rehabbers hydrated and fed the bat, then released it tasty lasagna from last night, because out of sight is out of mind. the following day. 12. TURN YOUR VEGETABLE SCRAPS INTO Thanks to the Co-op Cause program that allows BriarPatch shoppers to round up their purchases. This funding will FERTILIZER go towards the food and care that so many birds and Do you have room for a compost pile or a worm bin? Ultimately, animals would find in no other place. We thank you for your transforming your plant waste into fertilizer is better than packing contributions and your caring! Photos from Wildlife it in the landfill. Rehabilitation and Release 24 APRIL | MAY 2017 THE VINE, BRIARPATCH FOOD CO-OP NEWSLETTER SHOPPERS’ FORUM How do you make Earth Day every day at home?

We’re both vegan. We I feed all my scraps to By conserving as much I compost everything We try not to throw We use as little plastic prefer a plant-based diet my neighbor's chickens; as we can and asking - do that I can possibly things away – we like as we can. We also grow so we have less of an im- I reuse all my plastic we really need this extra compost and it all gets to reuse or re-purpose. our own vegetables and pact on the environment bags and glass bottles; thing? For instance, I used in my garden. We We’re both artists and eat as much from our and animals. And it’s the and instead of laundry use cardboard from the recycle everything we we have a storage room garden as possible – healthiest diet too, so it’s detergent, I use vinegar co-op to build a fort for can recycle too. full of stuff that’s broken what we don’t grow, we a win win. and baking soda. I used my daughter rather than – Barbara but can be used for get at BriarPatch. – Nina, Matt and Estrella to work at the Berkeley buying some plastic creating something else. – Pete & Keira Co-op so this has been monstrosity. – Sparkles & Damon my thing for years. – Nathan & Penelope – Gwen

EARTH CELEBRATION! % CO-OP OWNER 10OFF APRIL 5 - 23, 2017

(Some exclusions - watch for the Earth Celebration Stickers to find Bulk items included in the sale.) BriarPatch Owners - Use your 10% April discount to double your savings! Ownership must be current or fully-paid to receive discount. Not current? Just renew at any register. Discount is a maximum discount, not in addition to senior, volunteer, or employee discounts. Not valid for catering, special orders, or gift EVERY ACT IS A GLOBAL ACT. cards. One discount per owner household. No rain checks. Valid April 1 - 30, 2017.