Winter 2024 VOLUME No. 12
CARING FOR OUR COMMUNITY
JUMP IN
WINTER 2024 VOLUME No. 12
TABLE OF CONTENTS
Winter COMMUNITY Issue
03 Community Connect
Classroom Calendar
12 Rooted in History
Celebrating Black Leaders in farming and food
24 Peak Season
Celebrating peak citrus
PAGE 2
04
08 Spring Break!
Share your favorite summer recipe for a chance to win
14
16
Spotlight on the Wellness Department
Cultivated and Wild
25 Women’s History Month
Getting to know your mushrooms
10 Nourishing Hope
AFC’s commitment to addressing food insecurity
22 From the Board
26 Sponsoring Local & Change for Good
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
COMMUNITY CONNECT Greetings and Happy New Year! As the newly appointed General Manager of the Co-op, I'd like to extend my warmest wishes for a year filled with good health, joy, and abundance. It is truly an honor to be a part of this vibrant community dedicated to wellness and sustainability. As we embark on a new year, it feels like the perfect time to embrace the spirit of new beginnings. The Co-op has always been a hub of positive energy, and I am excited to contribute to the legacy of this remarkable community. Together, let's make 2024 a year of growth, connection, and well-being. This issue of the 1st Street Beet is centered around the theme of wellness, a topic close to the heart of our Co-op family. We understand that wellness is a holistic journey encompassing physical, mental, and emotional health. Whether it's through nourishing foods, community engagement, or shared moments of laughter, we are here to support each other. In the upcoming months, we'll be offering wellness lectures and cooking classes in our Community Classroom. And we encourage you to explore our remarkable Wellness Department, where you'll discover an abundance of resources and expert guidance to support your wellness journey. In the spirit of new beginnings, I invite each of you to share your wellness goals and aspirations with us. Your feedback is not only valuable but instrumental in shaping the Co-op's future initiatives. We want to hear about the specific ways we can enhance your well-being journey and create an even more supportive
“
IN THE SPIRIT OF NEW BEGINNINGS, I INVITE EACH OF YOU TO SHARE YOUR WELLNESS GOALS AND ASPIRATIONS WITH US.
”
environment for all. Whether it's through new product offerings, events, or community partnerships, your input will guide us in fostering a healthier and happier community together. So, here's to a collaborative and transformative year ahead!
Nick Hardee General Manager
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 3
CLASSROOM CALENDAR
2
FEBRUARY
February 7th, 6 – 8:00 pm
Intermittent Fasting: The How’s Why’s Do’s and Don’ts
Dr. Pamela Plank ND LAc MSOM Free
Friday, February 9th, 6-9 pm
JPR’s 41st Annual Wine Tasting
Join JPR staff and friends for a spectacular night out as the community comes together to celebrate the bounty of the region and public radio! Go to ijpr.org/winetasting for more info and tickets!
Wednesday, February, 14th
4:00 pm - 6:00 pm The talented harpist (and Co-op employee) Casey Garcia will be serenading us with whimsical melodies in our eating area.
February 24th, 12 – 2:00 pm
Mushrooms: Unearthing a Superfood Michelle Guerrie $20 Employees l $35 Owners l $40 Community
PAGE 4
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
CLASSROOM CALENDAR February 28th 6 – 7:30 pm
Living in My Black Skin
Gina DuQuenne, a lifelong advocate for social and racial justice. Free
3
March 6th, 6:00 pm - 8:00 pm
Elevate Your Mountain-Trail Experience: Explore the Power of Body Mobility & the Breath
MARCH
Shawn M Flot, PT, MPT Free
March 20th, 6 – 8:00 pm
Clearing Kapha: Ayurvedic Cooking for Seasonal Cleansing Sarah Dunfee, Certified Ayurvedic Practitioner $20 Employees l $35 Owners l $40 Community
4
APRIL Friday, April 19th
Save the Date for the Earth Day celebration!
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
April 27th and 28th
Save the Date for the Oregon Cheese Festival at the Jackson County Expo
PAGE 5
WHY BE A PART OF OUR CO-OP?
Join Today!
We’re a people, planet, and principle-centered community of changemakers. In return for your valuable investment, the Co-op pledges to operate for the long-term health of our community and our world. 100 Miles
We define a local business as any supplier within 100 miles. By supporting these businesses, we help keep our resources in the local economy. For every $1,000 spent at a local food co-op, $1,600 is generated in our local economy.
When we say local, we mean LOCAL
We GIVE where we live
Every year we set aside a percentage of sales from the previous year to fund our community grant program. These funds support regional projects that align with our mission of sustainability, enchancing health and enriching community.
Be a co-op owner with 13,000 of your neighbors & friends!
Come for the perks, stay for the purpose! Support our local farmers and purveyors
We put PEOPLE first
Our employees are at the heart of our mission and we are proud to offer them the following benefits: competitive wages, paid vacation, medical, dental and vision insurance, a retirement plan with matching contributions, life insurance, and more!
We put the PLANET first
• 82% of our waste gets diverted from landfills • We purchase 100% renewable energy, buy credits for 100% of natural gas, and restoration credits for 100% of water usage. • Over 248 kW of Solar Power Generation! • 22,000 lbs of healthy food was diverted from the landfill and given to those in need in 2016.
We put our PRINCIPLES first We are Southern Oregon’s first and only Certified Organic Retailer and have the highest product standards regarding: High Fructose Corn Syrup, Hydrogenated Oils, Bromated Flours, Artificial Sweeteners, Artificial Preservatives, Artificial Colors, Artifical Flavors, Artificial Additives, and GMOs.
new owners receive a
FREE
PAGE 6
rogue to go container roguetogo.com
Take away your order or leftovers in a Rogue to Go container Exchange your rinsed, used container for a Rogue to Go ASHLAND FOOD CO-OPsterilized • 1ST STREET BEET NEWSLETTER Container.
HEART SHAPED MINI PIZZAS Valentine's Day is just around the corner, and what better way to celebrate than by creating your very own heart-shaped pizza masterpiece? It's time to trade in your chef's hat for a cupid's arrow and whip up a cheesy, love-infused delight that will make taste buds dance and hearts flutter! So, get your grown up to help, grab your rolling pins, sprinkle some magic dust (a.k.a. flour) on your kitchen counter, and let's turn ordinary pizza into an extraordinary expression of love. Get ready to spread the pizza love, one heart at a time!
Ingredients
For the Homemade Pizza Sauce: 6 oz tomato paste 1 cup crushed tomatoes 1 tbsp olive oil 2 tsp dried Italian seasoning ¼ tsp salt ⅛ tsp black pepper ½ tsp granulated sugar For the Pizzas: 1 lb of your favorite pizza dough Fresh mozzarella cheese, grated – about 8 oz All-natural pepperoni slices Homemade Pizza Sauce
Materials
1″ heart cookie cutter 4 ½″ – 6″ heart cookie cutter Pizza stone or cookie sheet Flour for dusting Parchment paper
Directions
1. Preheat the oven to 550º (or 500 if that is the highest your oven goes). Place a pizza stone or large, rectangular cookie sheet on the top middle rack during the preheat. 2. Add the tomato paste, crushed tomatoes, olive oil, dried Italian seasoning, salt, black pepper, and sugar to a medium-sized sauce pan. Tip: If you don’t have crushed tomatoes, you can puree a can of diced tomatoes in a small food processor or blender. 3. Whisk the ingredients to combine and cook over medium heat until it begins to sputter. Then turn to low and let simmer while you prepare the pizza crusts, pepperoni, and cheese. 4. Use the small cookie cutter to cut out hearts from the pepperoni slices and set aside. I like to use the heart cutouts and the slices with heart “windows” in them so there is no waste. Set aside. 5. Roll out a piece of parchment paper large enough to roll the pizza dough out on (plus a little extra). Lightly dust with flour. Add the pizza dough, dusting the top lightly with flour, and pat it into a flat round.
6. Using a rolling pin, roll the dough out into ¼″ to ⅛″ thickness (depending on your crust preference). Using the large cookie cutter, cut out 4-6 individual-sized pizza crusts from the dough. 7. Remove the scraps from around the pizzas and re-roll to form additional crusts. You can also form breadsticks for dipping in sauce with the scrap dough, or store it in the refrigerator for later use. 8. Spread 1-2 tablespoons of sauce on top of each crust. Then sprinkle with cheese and top with pepperoni. 9. Transfer the entire sheet of parchment with the crusts on it onto your pizza stone or cookie sheet. Bake at 550º for 5-10 minutes. Extra sauce will store well in an airtight container refrigerated for up to a week, or a month in the freezer.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 7
SPRING BREAK!
Do you have a fun summer dish you would like to share? Email the Education Coordinator education@ashlandfood.coop your favorite summer recipe for a chance to win a $25 gift card and to be featured in the next issue of 1st St. Beet! Sticker! Keep an eye out for this quarter’s stickers! “Squeeze the Day,” “There’s So Mushroom in My Heart for You” and “Springs is Spouting” will be at the Co-op and other community events. Don’t forget, if you sign up for Co-op Carrots you will receive a backpack, pin and exclusive information about upcoming events in our Co-op Carrots only newsletter. Sign up at ashlandfood.coop/co-op-carrots.
PAGE 8
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
Everyone is welcome to shop at the Co-op. Everyone deserves to have access to organic, healthy, and affordable foods. The Ashland Food Co-op’s CAN program strives to support Co-op owners that are experiencing economic hardship. CAN participants will receive an everyday 10% discount throughout the store. Enrollment is simple! Visit our website at ashlandfood.coop/CAN or stop by the Information Desk for an application. Becoming an Owner is Simple!
Need assistance with the one-time $100 Ownership investment? We have options to support the equity investment payments.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 9
NOURISHING HOPE AFC’s Commitment to Addressing Food Insecurity During Poverty Awareness Month
January is a month dedicated to recognizing and addressing poverty and the Ashland Food Co-op stands firm in our commitment to combating food insecurity in our community. According to national statistics from the U.S. Census Bureau, the official poverty rate in 2022 was 11.5 percent, with 37.9 million people in poverty. Americans face the daily challenge of making ends meet, with access to nutritious food often hanging in the balance.
PAGE 10
In the Ashland zip code 16% fall below the Poverty Line (“2020 Census Results”) and 4% below the ALICE Threshold. (ALICE is an acronym that describes individuals and families who are working, but are still unable to afford basic necessities, such as food, housing, transportation, and child care. Essentially, residents earn more than the Federal Poverty Line, but less than the basic cost of living in the county they reside.) (“ALICE 2023 State Reports”)
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
At the heart of our mission is the belief that a well-nourished community is a resilient one. The Ashland Food Co-op actively contributes to the local food system, linking local farmers and producers with consumers and prioritizing sustainable, locally-sourced options. By choosing to support our co-op, community members participate in building a more equitable and robust food landscape. However, our dedication extends beyond the confines of our store. This Poverty Awareness Month, we shine a spotlight on the impactful programs that we proudly support, reflecting our ongoing commitment to address the pressing issue of hunger in our community.
providing quality food to those in need. Among those organizations are the Ashland Community Food Bank, Rogue Food Unites, ACCESS and the Ashland Food Angels. By working together, we contribute to a more efficient and widespread distribution of resources, striving to bridge the gap for those If you would like to facing economic hardship.
Everyone is welcome to shop at the Co-op and deserves to find out more about how have access to organic, As we grapple with the national healthy, and affordable poverty impacts our local challenge of poverty, the foods. The Ashland Food community, ACCESS has Ashland Food Co-op emerges Co-op’s Community not just as a grocery store but created a comprehensive Accessible Nutrition as a community hub committed report that you can read program strives to support to nourishing both body and and download here. economically challenged spirit. This Poverty Awareness Co-op owners by offering a Month, we invite our community to discount to eligible families and stand with us in recognizing the power individuals in need. CAN participants of collective action. By supporting local will receive an everyday 10% discount initiatives and addressing the broader national throughout the store. context, we can make a tangible difference in the lives of those experiencing hardship. We also support and partner with organizations in our community that are dedicated to This month, and every month, let’s collectively emphasize compassion, generosity, and community spirit. Together, we can nourish hope and work towards building a more resilient, food-secure future for all. If you would like to support or get more involved with ACCESS, the Ashland Community Food Bank or the Ashland Food Angels, you can do so here and here. “2020 Census Results.” U.S. Census Bureau, 21 September 2023, census.gov/programs-surveys/decennial-census/decade/2020/2020census-results.html. “State Reports | UnitedForALICE.” United For ALICE, unitedforalice.org/state-reports-mobile.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 11
Rooted in history
CELEBRATING BLACK LEADE George Washington Carver (1864-1943): A prominent agricultural scientist and inventor, Carver developed techniques to improve soil fertility and promoted crop rotation. He is best known for his work with peanuts, sweet potatoes, and soybeans.
DeNorval Unthank (1899-1977): Dr. Unthank was a prominent African American physician in Portland. While his primary contributions were in medicine and education, his influence extended to community development, which included addressing socio-economic factors like agriculture. Fannie Lou Hamer (1917-1977): An activist and leader in the Civil Rights Movement, Hamer was also a proponent of agricultural and economic independence for black farmers. She helped establish the Freedom Farm Cooperative to assist African American farmers. Fernando A. Stewart (1921-1987): Stewart was a botanist and plant pathologist who made significant contributions to the study of tropical plant diseases, particularly in West Africa. His work helped improve agricultural practices in the region. PAGE 12
Booker T. Whatley (1915-2005): An agricultural scientist and professor, Whatley pioneered the concept of “Clientele Membership Clubs” to support small farmers. He also advocated for sustainable farming practices and alternative crops. John W. Gilbert (1810-1897): An entrepreneur and farmer, Gilbert was a successful landowner and advocate for black farmers’ rights in the post-Civil War era. He played a key role in the establishment of the Colored Farmers’ National Alliance and Cooperative Union. Mary McLeod Bethune (1875-1955): An educator and civil rights leader, Bethune was also a champion of home economics and agricultural education for African Americans. She founded a school that later merged with Cookman Institute to become Bethune-Cookman University. Norris Wright Cuney (1846-1898): A politician and activist, Cuney was involved in agricultural and rural issues. He served as president of the Texas Farmers’ Alliance, advocating for the rights of black farmers.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
As we embrace the vibrant spirit of February, not only do we celebrate the crisp winter air and the love that permeates Valentine’s Day, but we also honor Black History Month, a time to recognize the remarkable contributions of African Americans throughout history. This month, we turn our focus to the often overlooked narratives of black figures who have played pivotal roles in shaping the agricultural landscape, both on a national scale and right here in Oregon. From trailblazers who broke barriers to cultivate a more inclusive farming community to those who left an indelible mark on the rich tapestry of Oregon's agricultural history, we invite you on a journey to discover the stories that have shaped our shared love for farming, food, and community. Join us as we celebrate the diverse voices that have sown the seeds of change, fostering a future where the roots of our food system run deep with inclusivity and unity.
ERS IN FARMING AND FOOD Benjamin Montgomery (1819-1877): A skilled inventor and businessman, Montgomery is credited with creating an early version of the cotton scraper, which greatly improved cotton harvesting. He also established a successful agricultural school for freed slaves. Margaret Carter (1935-present): Margaret Carter, although more known for her political career, has roots in rural Oregon. She has been an advocate for various issues, including those related to agriculture and rural communities. Thomas Monroe Campbell (1858-1923): An agriculturalist and educator, Campbell was the founder of the National Negro Business League. He advocated for the economic empowerment of African Americans, including in agriculture and farming.
Beatrice Morrow Cannady (1889-1974): Although not directly involved in farming, Beatrice Morrow Cannady was a civil rights advocate in Oregon during the early to mid-20th century. She worked towards racial equality and justice, which indirectly influenced various aspects of African American life, including opportunities in agriculture. Alonzo Tucker (1845-1917): Tucker was one of the early African American settlers in the Portland area. While his contributions were diverse, he worked in various trades, including farming, contributing to the local agricultural scene.
Mintoyne A. Evarts (1865-1943): Evarts was an African American pioneer and homesteader in eastern Oregon. He settled in the town of Pendleton and was known for his agricultural pursuits, contributing to the development of the region. ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
Janie Porter Barrett (1865-1948): A social reformer and educator, Barrett founded the Virginia Industrial School for Colored Girls. She emphasized vocational training, including agriculture, to provide practical skills for self-sufficiency.
PAGE 13
Spotlight
ON THE WELLNESS DEPARTMENT
We’re excited to highlight our vibrant Wellness Department in this issue of the First Street Beet. The AFC Wellness Department is dedicated to providing our customers with high-quality vitamins, supplements, and natural remedies to support health and wellbeing. Our knowledgeable Wellness team works hard to source the most effective and innovative wellness products from reputable suppliers. Whether you're looking to boost immunity, increase energy, relieve stress or improve sleep,
we’ve got you covered. The Wellness Department features a wide selection of herbs, probiotics, essential oils and more. Our goal is to make it easy for you to access natural solutions that complement a healthy lifestyle. Read on to learn more from Bryan, our Wellness Manager. Bryan has been with the Co-op for almost 20 years and filled many roles in several departments before becoming the Wellness Manager.
Q+A WITH BRYAN, AFC’S WELLNESS MANAGER What role do you see the Wellness Department playing in the overall community and customer well-being?
We help the community by researching companies to make sure we carry products that can be trusted to contain what they claim. We do our best to carry products that have some standards to meet a broad amount of people. That could be certain packaging options, quality ingredients, specific certifications or even just price. We pride ourselves with our passion for the industry. Our employees are knowledgeable on products, companies and trends. We have many tools on hand to try and serve people the best we can, so if we don't know something we can easily find out or point to a reference when appropriate.
How do you ensure that the products in the Wellness Department meet the Co-op’s standards for quality and sustainability? Product standards are very tricky in the wellness department. We can’t use typical grocery standards or PAGE 14
food standards, they just don’t apply to us. So we have had to develop our own guidelines. They are shaped largely on research and customer concerns. It takes a lot of research for each new item and company we bring on. Some ingredients are fine or not based on their source more than just their name, for example Betaine is acceptable when not a synthetic source.
If you had to recommend one “hidden gem” product from the Wellness Department that you think everyone should try, what would it be and why? A hidden gem may be our AFC branded Essential Oils. The company that makes them, Vitality Works, is an excellent herbal company. Their practices are very transparent. They provide extraction methods, country of origin and cultivation methods right on the bottle!
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
“Functional fungi are hitting mainstream markets as researchers and scientists continue to identify edible mushrooms with “adaptogenic” properties. In herbal medicine, adaptogens are classified as herbs and mushrooms that help the body manage stress, anxiety and fatigue.” - Hawai’i Magazine
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
EVERYDAY SAVINGS! Buy $100 or more worth of Wellness products and get 10% off!
PAGE 15
Cultivated & Wild GETTING TO KNOW YOUR M
Mushrooms are fascinating fungi that have been valued for their culinary and medicinal properties for thousands of years. Whether wild harvested or commercially grown, mushrooms come in an astounding variety — from common button and portobello mushrooms to more exotic varieties like shiitake, oyster, and chanterelle. Let’s take a closer look at the world of mushrooms and learn different types of edible mushrooms, their nutritional benefits, how they are grown commercially, and some tips for cooking with mushrooms. Mushrooms can elevate everyday meals into gourmet fare, so we hope you’ll be inspired to add more of these tasty fungi to your cooking after reading this informative guide. PAGE 16
ARE MUSHROOMS A FRUIT OR A VEGETABLE?
Mushrooms are neither fruit nor vegetable, as they are not plants. Mushrooms are fungi. While plants are classified in the kingdom Plantae, all mushrooms are in a completely different biological kingdom, the kingdom Fungi. Because mushrooms are in a different kingdom, as a food source, they have a very different nutritional profile, including antioxidants and bioactive compounds not found in plants.
HOW ARE MUSHROOMS GROWN AND HARVESTED?
Mushrooms grow from fungal spores that thrive in cool, damp, dark conditions. Since they need a lot of decaying plant matter or compost, in the wild they often spring directly from the ground or from trees. Mushrooms are characterized by
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
A FEW MUSHROOM TIPS:
MUSHROOMS
mycelium, which is the root-like underground structure of a fungus, made up of a network of fine white thread-like filaments — Mycelium is an important part of the forest ecosystem, and also key to cultivation. Organic cultivated mushrooms are mainly produced in two ways, either on large trays of sterile compost in mushroom rooms or using mushroom blocks. Crimini, Portabella and White are grown on large trays of compost. Shiitake, Maitake and Lion’s Mane all grow in blocks, in which wood chips and nutrients are inoculated with mycelium. Mushrooms are highly efficient at converting compost into food. They help decaying matter become usable material in the forest, providing food for humans, animals and
•
When stored in the original packaging or a brown paper bag on the bottom shelf of the fridge, mushrooms will last at least a week. So, when shopping, fill the bag full of fresh mushrooms so you can add them to various meals throughout the week.
•
To clean mushrooms, gently brush off any debris with fingers or a damp paper towel, or a soft brush, if needed. There’s no need to peel mushrooms; a lot of flavor is in the skin.
•
Except for the few wild varieties that may need it (looking at you, Morel!), do not soak mushrooms in water, as they will absorb water. You can quickly wash whole mushrooms just before preparing a dish to remove any debris. Dry them quickly soon after, before cooking. Don’t wash sliced mushrooms because they quickly absorb water through the exposed inner flesh.
•
Caps and stems can be used in recipes.
•
Mushrooms are a good source of B vitamins, several minerals including zinc and magnesium, antioxidants and fiber.
other plants in the mycological net, exchanging sugars for nutrients. Mushrooms have a short growth cycle, providing a consistent source of fresh, regionally grown food. Depending on the mushroom variety and the growing medium and environment, it can take a few weeks to a few months from spore to harvest. Every single mushroom harvested in the U.S. is harvested by hand.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 17
Mushroom PRIMER Home to a great diversity of culinary wild and cultivated mushrooms, the western region of the U.S. is known for being a mushroom paradise. Eaters are exploring the world of mushrooms, and specialty varieties are growing in popularity. Versatile, tasty and filled with nutrients — with so many unique sizes, shapes, colors and flavor profiles, there’s a marvelous mushroom for every moment.
Cultivated CRIMINI
With a mild, earthy, savory flavor and meaty texture, this brown button is a versatile all-purpose mushroom.
LARGE SHIITAKE
With a flavor reminiscent of the sea and a crunchy texture when cooked, this versatile mushroom goes from stir-fry to sauté to soup with ease.
BROWN BEECH
Rich in flavor, this sweet, nutty mushroom has a dense texture that holds up well to cooking. From soups and sauces to stir-fries, Brown Beech easily adapts to favorite recipes. The mildly sweet flavor and texture of this striking mushroom mimic crab, making it fun to cook in a variety of recipes.
Meatless Mondays, meet your best friend. Meaty and savory, this mushroom can be grilled, sauteed, baked or stuffed.
WHITE
A great all-purpose mushroom, the mild flavor and firm texture of white button is a tasty addition to pizza, soup, salads and more!
Also known as King Trumpet. Firm with a savory, subtly briny flavor that can’t be beat, this mushroom boasts a long shelf life. Slice the stem into rounds and sear for a vegan “scallop,” or slice thin into strips and roast for a satisfying dish.
PAGE 18
This mushroom’s name is inspired by its oyster-shaped cap. Velvety and dense with a mild flavor subtly reminiscent of the sea, Oyster mushroom is delicious pan-seared, sautéed or broiled.
LION’S MANE
PORTABELLA
TRUMPET ROYALE
OYSTER
VELVET PIOPPINI
The robust flavor of this mushroom pairs well with pasta and red meat. With a texture similar to cooked asparagus, Velvet Pioppini is a delight to eat.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
Wildcrafted GOLDEN CHANTERELLE
With its gorgeous golden hue and subtly sweet, fruity, foresty flavor, it’s no wonder this is considered one of the most popular foraged mushrooms. Earthy Chanterelle is versatile and can be used in place of other cooked mushrooms in favorite recipes.
FRIED CHICKEN
Named for its meaty, chewy texture, not its flavor, this foraged mushroom has a mild, nutty taste. Delicious in soup, sautéed or as a pizza topping.
WHY ORGANIC MUSHROOMS? Mushrooms are very porous, acting like a sponge that absorbs everything in their environment.
BLUE CHANTERELLE
Rich in woodsy flavor and tender texture, this foraged mushroom is nutty and sweet. Delicious as a pizza topping, in risotto or any recipe calling for cooked mushrooms.
That’s great news when they’re soaking up delicious flavor in recipes...but bad news when that environment includes dangerous toxins. Certified organic mushrooms are grown free from harmful synthetic pesticides and fertilizers, making them the healthiest choice for people and the planet!
WHITE CHANTERELLE
Mild and earthy in flavor with a peppery note and sweet aroma, this flavorful foraged mushroom is a perfect addition to favorite recipes.
MOREL
The deep, earthy, woodsy flavor of this foraged mushroom makes it highly prized. Meaty in texture and with a hollow interior, Morel is great for stuffing, sautéing, breading or incorporating into favorite recipes that call for cooked mushrooms.
PORCINI
Highly sought after for its delicate flavor, dense texture and rich, nutty aroma, this foraged mushroom is loved by chefs. Delicious in risotto, pasta and gravy.
YELLOW FOOT
Also known as Winter Chanterelle, this tender and tasty foraged mushroom has a mellow, earthy, nutty flavor when cooked. Quick to prep in the kitchen, try this mushroom in stir-fry, pasta or sautéed.
MATSUTAKE
This foraged mushroom is highly prized for its distinct aroma with sweet cinnamon and cypress notes. Meaty, dense and slightly spicy, Matsutake can be broiled, roasted or sautéed.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 19
PAGE 20
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
MUSHROOM RISOTTO Ingredients
7 cups chicken stock ¼ cup extra virgin olive oil 2 pounds mushrooms, mixed or any single varieties, washed and dried with a towel, cut in chunks 3 cups diced red onion 2 cups short grain rice, rinsed and drained 1 cup dry white wine 1 teaspoon salt ½ teaspoon fresh thyme or sage or rosemary ¼ cup chopped fresh parsley ½ cup grated Asiago cheese 4 tablespoons butter, cut in small cubes Pepper to taste
Directions
In a medium saucepan, heat the stock to a simmer. Keep hot and handy to ladle into rice later. In a large straight sided skillet over medium heat, add the olive oil. When the oil is hot and just starting to shiver, add in ¼ of the mushrooms. Be careful, as the mushrooms may splatter a bit. Let the mushroom cook without stirring. You are looking for some browning on at least one side of the mushrooms. A few minutes should do. Now add in the onion, cook and stir, adjusting the heat so they don’t color, about 5 minutes. Add the rice and stir to coat in the oil. Keep stirring to toast the rice in the oil, stirring, until the edges of the kernels become translucent, about 2 minutes. Add the wine, bring to a simmer and cook until the wine is absorbed, about 3 minutes. Season with the salt and fresh herb, stirring to bloom the herb then add enough hot stock to just cover the rice, about 1 ½ cups. Simmer gently, stirring, until almost all of the liquid is absorbed. After the first addition of stock is absorbed, add the rest of mushrooms and stir to incorporate. Continue adding ladlefuls of stock periodically until the rice is creamy but al dente, about 18 minutes from the time you added the wine. Taste and adjust to your liking. Stir in the parsley and the fresh herb of your choice. Remove the skillet from the heat and whisk in the grated cheese. Drop in the butter and mix well until the rice is creamy and smooth. Season with salt and pepper to taste. Serve immediately. ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 21
Melissa with Ariee Bear Paw and Amber Ferguson of Rogue Food Unites
FROM THE AFC BOARD By Melissa Scudder
Over the last year at the Co-op, I have been blessed to be part of the Equity, Diversity, and Inclusion Committee, as well as the Chairperson of the AFC Gives Committee, a member of the Employee Experience Team, and the Vice President of the Board of Directors. Before all of this, I was an EA Committee Member, and a Wellness Buyer, as well as an owner for 18 years. Over the years, and through many configurations designed by experience, management and the BOD realized it
PAGE 22
needed to pick up its game and do a better job of supporting its staff, owners, and community to become better adept at creating a safe work and shopping experience. A piece of this learning is recognizing that when a person comes to work who already lives from a marginalized position in society, extra steps need to be taken to ensure the staff supporting the success of the store feels seen and heard. In their own education, and with the help of staff, and the greater cooperative community, the AFC management, and board of Directors curated the AFC EDI Committee a little over two years ago.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
The Equity Diversity and Inclusion Committee is an advisory committee, put in place for staff who recognize that there is a need to create a conduit so that marginalized people are all represented and feel safe in our store. The Board, along with the General Manager take guidance from this committee based on the principles of equity diversity, and inclusion. Sara Huque is a strong leader, and also leads an Affinity Group for the Co-op staff on a monthly basis. This committee reviews issues and assists the Board and General Manager with challenges that impact our Co-op and community. The EDI Committee now has 13 members consisting of staff, Board members, and members of the Employee Alliance. It is a self nominating committee. Marvin Woodward who is the Racial Equity Advisor for Racial Justice at SOU is the facilitator for monthly committee meetings, as well as guiding the committee's Tri-Chair consisting of Sara, Barry Haynes (store manager), and one member from the Board; this year, that honor goes to me. The EDI team works hard to create a strong voice for marginalized people in our community, as well as supporting the diversity of culture in the region. When we speak of marginalized people, this means an individual or group treated as insignificant or peripheral in our community. Examples of marginalized populations include groups that are unheard in our communities due to race, gender identity, sexual orientation, age, physical ability, or language. The committee works in tandem with management, the Marketing Department, the Board, and the staff to provide a safe space for staff to feel heard, seen and supported. Since, and because of the coming together of this committee, positive change has been implemented at our store. The website now has a bilingual component, our vendor applications include a voluntary section for people of historically marginalized groups to fill out if they would like or need special accommodation or representation. The committee sponsors many events supporting EDI in our community. This past November Sara created a beautiful las ofrendas for dia de los Muertos where owners and staff lit candles, brought gifts and pictures of loved ones who have passed on. She ran concurrently a food drive and thanks to our generous owners, 5 boxes of food donations were delivered to UNETE the following day. This will now be an annual event, so if you missed it this year, please feel free to participate in years to come. We are looking
forward to shining awareness on Kwanzaa, the holiday season, Poverty Awareness Week, Martin Luther King Jr Day, The EDI Committee stays committed to the Black Lives Matter movement, the LGBQTIA+ community, and continues to put together creative ways to represent marginalized groups through our own education, and helping others to be more educated about diversity, marginalized groups, and how our community can come together in support through volunteer opportunities or donation. This committee hears strong voices on many sides of difficult issues, and is a fulcrum point of our store in providing education, as well as being a compassionate resource. We are proud of their ongoing success. The intelligence of our management and BOD is to create committees that can cooperate with each other in order to support marginalized people. As an example, the AFC Gives Committee is dedicated to the philanthropic aspect of our store. It is composed of community members, Board members, and staff. The two committees are beginning to work in tandem with one another. This Committee is responsible for working with an indigenous group for the month of November as its Change for Good round up partner. This year, we were connected to Amber Ferguson who is the Executive Director of Rogue Food Unites, a local non-profit organization that continues to be a stronghold in our community by providing access to fresh, organic food in addition to providing food education to marginalized communities in our valley. In addition to this Amber has been working with seven tribes in the State of Oregon, and this year we have partnered with them in their sponsorship of the Klamath Tribal Health organization specifically in regard to their Diabetes Management Program and for tribal wellness overall by supplying fresh, local, organic produce and nutritional education. For more information and to find out how you can help, they can be found at roguefoodunites.org/programs The reason for addressing this is this month’s newsletter, is partially a puffed up pride in the work the Co-op is doing, but also in direct concern for the amount of violence we are witnessing in the world perpetrated against many marginalized groups all over the world, in our country, and in our own little Ashland bubble. This is the time to remind us all that now is as important a time as any to come together and stand by one another. We at the Ashland Food Co-op stand with the values of Equity Diversity, and Inclusion, and hope that you support us in our efforts to walk the walk together.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 23
T h e sunny side of Winter CELEBRATING PEAK CITRUS Winter brings a rainbow of colorful, juice-filled citrus fruits to enjoy. Bright oranges like navels, Valencias, and blood oranges are at their sweet, juicy peak. Grapefruits range from mild white varieties to the bold, pink tones of Ruby Reds. Small kumquats offer a burst of tangy flavor packed inside their tiny oval shape. Lemons hit their prime in winter — look for smooth-skinned Meyer lemons or try your hand at preserving with pickled Eureka lemons. Clementines and mandarins are easy peel petite citrus treats. Try the seedless and easy-to-peel Satsuma mandarins. Tangelos combine the best of tangerines and grapefruit for a juicy, slightly tangy treat. No matter which winter citrus varieties you choose, they all offer a refreshing dose of bright, sunny flavor during the cold months of winter.
PAGE 24
In addition to all kinds of citrus, other winter fruits and veggies that are in season include Broccoli Romanesco, Heirloom Tomatoes, Hot Chile Peppers and Northwestgrown Apples, Pears, Potatoes and Root veggies
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
Women’s
HISTORY MONTH As we celebrate Women’s History Month this March, it's a time to reflect on the incredible contributions women have made throughout history. This month serves as a tribute to the remarkable achievements and progress made by women in various fields, including those who have left an indelible mark on the world of food and agriculture. From farm to table, women have played pivotal roles in shaping the way we grow, harvest, and enjoy our food.
One iconic figure worth mentioning is Rachel Carson, a marine biologist and environmentalist whose groundbreaking book “Silent Spring” raised awareness about the harmful effects of pesticides, sparking the modern environmental movement. Carson’s work has had a lasting impact on sustainable agriculture and our understanding of the delicate balance between humans and the environment. Additionally, we cannot overlook the culinary legacy of Julia Child, whose passion for French cuisine revolutionized the American culinary scene.
Her influence continues to inspire home cooks and professional chefs alike, showcasing the transformative power of dedication and love for food.
As we navigate the aisles of the Ashland Food Co-op, let's take a Interested in learning moment to more about women in Southern appreciate the Oregon’s history? The Southern diverse contributions of Oregon Historical Society is a trove of women who information and we recommend this have enriched video from their “Windows in Time” our culinary series: youtube.com/watch?v= experiences and shaped the BW5dSQ73TQk agricultural landscape. Women’s History Month serves as a reminder to honor their achievements and recognize the vital role they play in nourishing our bodies and communities. Let's celebrate the women who have sown the seeds of progress in the world of food and agriculture.
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 25
We love supporting local! January, February and March sponsorships Willow Witt Ranch
Ashland Folk Collective Southern Oregon University’s Indigenous People's Day Phoenix High School Baseball Rogue World Music
Ashland Schools Foundation’s Monster Dash Emigrant Disc Golf Course Jefferson Public Radio/Southern Oregon University Willow Witt Ranch Rogue World Music
Ashland Folk Collective
Adelante Community Partners Keeping All Women Safe AHS Girls Volleyball team Scienceworks Museum
Emigrant Disc Golf Course
PAGE 26
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
OCTOBER
Center for Non-Profit Legal Services
$6,370.09
NOVEMBER
Rogue Food Unites
$7,152.96 DECEMBER
Rogue Valley Farm to School
$8,438.81 ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 27
PURPOSE + PERKS =
BEING AN OWNER! In 2024, Co-op Owners will receive twice as many (6) opportunities to take 10% off their entire purchase! WHAT WILL CHANGE? Instead of receiving $5 off one purchase of $25, Co-op Owners can take 10% off one entire purchase every two months.
2023 OWNER COUPON JANUARY/FEBRUARY 10% OFF ONE SHOP
10% OFF ONE SHOP
MARCH/APRIL
SEPTEMBER/OCTOBER
MAY/JUNE
NOVEMBER/DECEMBER
10% OFF ONE SHOP
PAGE 28
JULY/AUGUST
10% OFF ONE SHOP
10% OFF ONE SHOP
10% OFF ONE SHOP
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
41st Annual JPR WINE TASTING Over 30 regional vendors will be featuring food and wine. Live music from the Danielle Kelly Soul Project. Wine Pull and 50/50 Raffle.
February 9, 2024 6 - 9 PM Ashland Hills Hotel & Suites TICKETS:
https://www.ijpr.org/winetasting
ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER
PAGE 29