1st Street Beet - The Sunrise Issue

Summer 2021 VOLUME No. 1

Sunrise Issue

JUMP IN

Summer 2021 VOLUME No. 1

WHAT’S INSIDE THE ISSUE

Sunrise Issue

STAY A WHILE

Intro Letter GM + Marketing

14

HARVEST REPORT Rolling Hills Peaches

20

FROM THE BOARD: Welcome New Directors!

04

THE REAL DEAL: Co-op Ownership

15

ROGUE TO GO

Order Take-Out Without the Packaging Waste

22

GOOD CLEAN FUN Revamp Your Laundry Routine

YUM!

05

When Life GIves You Lemons

16

HIGHLY RECOMMEND Products We Take Pride In

24

IN OUR CIRCLE

with Ashland Independent Film Festival

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

12

HERE AND NOW

The Largest Community Solar Array in Southern Oregon

18

Photo Credit: @sarahsettimo

03

A BRIGHT IDEA

SPF for Every Adventure Under the Sun

COMING UP

26

Summer Months Calendar

PAGE 2

STAY A WHILE

Intro Letter GM + Marketing

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m ile

ti A m a ro

co

ENVISION A SUN RISING over the valley.

The way the light slowly reveals the trees, rooftops, roads, and businesses that make up our home. A sunrise is a lot of things. For our farmers, it is a somewhat true cliche: get up at the crack of dawn and feed the chickens, milk the cows, harvest the tomatoes, or pick peaches reaching their peak of ripeness.

Enjoy your newsletter and have fun learning new things about your Co-op and the Community.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

ing

We would like to welcome you to 1st Street Beet, our newly reimagined and redesigned newsletter from the Ashland Food Co-op. Think of 1st St Beet as a resource to know what’s going on at every level of the community: at the co-op, around town, in the region, and on Earth.

From recipes, to profiles on our local nonprofit partners, each issue is home to an abundance of thoughtfully curated ways to connect.

M arket

Dear Owners and Friends of the Co-op,

As a final thought, I want to express my deep and sincere gratitude to all of the employees of the Ashland Food Co-op. Each and every one has shown up to serve our community in brave and loving ways. We have opened our doors all but three of the last 400 days, providing our community with essential services in the safest way we knew how, and we were there for people that needed us. Thank you for working together and continuing to provide a more sustainable and local way to put people, principles, and the planet before profit.

M

an

s

er

G

M

For astronomers, it is the short moment in the morning “when the upper edge of the sun's disk coincides with an ideal horizon.” For a lot of us, a sunrise is an opportunity and a promise: today is a new day, a fresh start, and there will always be another one tomorrow.

You’ve heard the term “uncertainty” more than enough times since March of 2020, so I will save us all the displeasure of recounting why a little predictability can bring peace of mind. Our problems haven’t gone away, but there is hope on the horizon. I invite you to join me, in watching the sunrise more often, and looking at the world in a new light.

ag e

r • Tracy

i Ka

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THE REAL DEAL: CO-OP OWNERSHIP

Available at the register!

Your Patronage Dividend is here!

Thank you for your Trust and Loyalty!

Owner Coupons

September

$5 OFF $25 or more

May to June

September to October

July

November

August

December

10% OFF one entire purchase

$5 OFF $25 or more

$5 OFF $25 or more

10% OFF one entire purchase

$5 OFF $25 or more

$5 OFF $25 or more

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

PAGE 4

6 RECIPES WITH ZEST

MAKE Lemonade

Freshly squeezed lemonade is an easy-peezy activity to blast summer boredom and quench kid’s thirst all-in-one! Give older kids the opportunity to create a custom concoction by playing with the ratio of water, lemon, and sweetener in the recipe.

INGREDIENTS

INSTRUCTIONS

3-4 lemons 6 cups cold water (divided into 1 and 5) 1 cup sugar, honey, or pure maple syrup

1) Start by bringing one cup of water to a simmer in a small saucepan on the stove. Stir one cup of sweetener in until it dissolves into the water, this will take around one minute.

Warm it up by microwaving the whole, uncut lemon for 10 seconds or by placing it in a bowl of hot water until it has softened.

Loosen the juice by rolling the whole, uncut lemon firmly across a hard surface such as a cutting board or clean counter top. You will feel the lemon becoming less stiff beneath your hand.

Get the most juice out of your lemon by cutting it lengthwise rather than horizontally. The more pulpy surface area that is showing, the better the yield.

PAGE 6

2) Remove the pan from heat and let the simple syrup cool. In the meantime, juice your lemons.

How many you use will depend on the size of your fruit and your squeezing skill, but you’ll want one full cup of liquid to work with. Pour the fresh lemon juice and simple syrup into a large pitcher.

3) Slowly add cold water to the brew, tasting as you go. Refrigerate or serve when you’ve reached your desired level of sweet and sour.”

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Did you know?

The flavor of a ripe huckleberry has some of the tartness of a cranberry, sweetness of a blueberry, and a unique taste all its own. Their special juice makes fresh-picked huckleberries just the thing to set off a classic lemon drop cocktail.

Some of the best huckleberry picking in the Pacific Northwest is right up the road. From late July to early September, Huckleberry Mountain (just a two hour drive from downtown Ashland!) is covered in tiny red, black, and blue, berries, ripe for the picking.

INGREDIENTS

INSTRUCTIONS

1 lemon (for 1 oz juice) 1-2 tbsp simple syrup (same as ½-1 oz) Comprised of 1 cup water, 1 cup sugar or sugar alternative, 1 cup huckleberries 2 oz vodka Ice

1) Start by bringing one cup of water to a simmer in a small saucepan on the stove. Stir in one cup of sweetener and one cup of huckleberries until the sweetener dissolves into the water, this will take around one minute. Keep gently stirring while the berries burst and release their juice.

Alternative Ingredients 1 lemon (1 oz juice) ½-1 tbsp pure cranberry juice ½-1 tbsp pure blueberry juice 1 tbsp simple syrup Comprised of 1 cup water, 1 cup sugar or sugar alternative 2 oz vodka Ice

2) Remove the pan from heat and let the simple syrup cool.

Strain the syrup to separate the berry skins. Each serving of this cocktail will use 1-2 tablespoons of syrup so store the remaining portion in the refrigerator.

3) In the meantime, juice your lemon.

4) In a cocktail shaker filled with ice, pour in the huckleberry infused simple syrup, lemon juice, and vodka.

Cap and shake vigorously with both hands holding the shaker together securely.

5) Serve in a martini glass.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

PAGE 7

LEMON Bars Try your hand at this ooey gooey picnic favorite. Our wheat-free, organic lemon bar recipe from the Co-op kitchen would make even Paul Hollywood and Mary Berry proud.

INGREDIENTS

INSTRUCTIONS

2 cups granulated organic sugar 8 organic eggs 1 ½ organic lemon juice 3 tbsp organic lemon zest ¼ tsp xanthan gum ⅓ cup organic white rice flower 1 ⅓ cup coconut flour ¼ tsp baking soda ¾ tsp organic granulated sugar 2 oz organic cream cheese 12 oz unsalted butter 1 tsp vanilla extract (optional) ½ tbsp organic powdered sugar

1) Preheat the oven to 350 degrees.

2) Cream butter, cream cheese and vanilla.

3) Mix ¾ tsp sugar, coconut flour and rice flour in a bowl for the crust. Then, fold in the butter/cream cheese mixture.

4) Form the resulting paste into a casserole dish or shallow cake pan and bake the crust for 15 minutes at 350 degrees.

5) To create the filling, whip together 2 cups of sugar, eggs, lemon juice, lemon zest and xanthan gum. Allow this goo to sit for 15 minutes, then whip again.

6) Pour the filling into the pan over the crust. Put the dessert back into the oven, once again at 350 degrees, until the filling has set.

7) Allow your treat to cool and dust lightly with powdered sugar. Serve in squares and enjoy!

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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LEMON CACIO e pepe pasta This creamy, and delightfully simple, pasta is what summertime dinner dates are made of. Cacio (pronounced CAH-cheeoh) e pepe is Italian for cheese and pepper… you sound very sophisticated and worldly while making what is basically gourmet, adult mac ‘n’ cheese. Your secret is safe with me.

Recipe from:

CHEF REAGAN ROACH

INGREDIENTS

INSTRUCTIONS

Optional: grilled chicken, asparagus, or broccoli 12 oz spaghetti or bucatini 6 tbsp unsalted butter, cubed and divided in half 2 tsp freshly ground black pepper 1 ½ cup finely grated Grana Padano or Parmesan cheese ½ cup finely grated Pecorino Romano 1 Meyer Lemon or Lisbon Lemon Kosher salt as needed 1 large pot of water

1) Set aside a portion of lemon peel for julienne strips as a garnish on the finished dish. Finely zest and juice the rest of the lemon.

2) Bring a large pot of water to a boil. Season the water with salt, then add in the pasta and gently stir them with a utensil to prevent clumping. Cook the noodles until just before tender. Reserve 2 cups of the cloudy water from your pot and remove the noodles with a strainer.

3) Melt three tablespoons of butter in a large skillet or saute pan over medium heat. Add freshly ground black pepper and allow pepper to become fragrant, lightly toasting it.

4) Add your lemon juice and zest to the butter pan. Incorporate one cup of the reserved pasta water, leaving the rest unless it is needed.

5) Over low heat, begin adding the remaining butter, just a cube at a time, while whipping the liquid. Do this until the sauce is fully emulsified and thick.

6) Throw the pasta in the sauce and toss with cheese. Add more pasta water as you go, if needed. Taste for salt at this point and add as much as you desire.

7) Plate the finished pasta with the julienne and a touch more black pepper.

PAGE 10

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

LEMON GARLIC salmon

Recipe from:

MAHLEA RASMUSSEN INGREDIENTS 5oz salmon filet x4 1 tsp paprika 2 tbsp butter 2-3 finely chopped cloves of garlic 1 small, finely diced shallot ½ cup white wine, such as Foris’ 2019 Pinot Gris 1-2 tbsp lemon juice (1 lemon) 1 tbsp fresh, chopped parsley 1 tbsp capers Salt and pepper, as needed Olive oil

The nutritional benefits of salmon are far-reaching. Vitamins and antioxidants aren’t the only pro to making salmon your summertime go-to: it is incredibly easy to prepare and makes a suitable companion to just about any summer veg. Pair your filet with the leftover Pinot Gris from the Rogue Valley’s own award-winning Foris Winery.

INSTRUCTIONS 1) Dry the salmon fillets with a paper towel and season generously with salt, pepper, and paprika. While the salmon rests, douse a large frying pan in olive oil and put it over high heat.

2) Carefully place the salmon, skin-side-down, into the hot pan.

Listen for the sizzling sound to subside, at which point lower the temperature to medium heat.

3) Let the salmon fry for three to four minutes and then flip each filet. It is ready to flip when the edges have begun to brown and it lifts easily from the pan. Cook the flesh side for two to three minutes. The salmon is sufficiently cooked when it flakes with some prodding (meaning it comes apart at the white lines running through it) or 140-145 degrees fahrenheit.

4) Remove the salmon from the pan and set it aside for now.

For the sauce, melt the butter in your pan and gradually add the garlic and shallot. Saute until fragrant. Pour the wine, lemon juice, and capers into the pan.

5) Allow the potion to simmer and reduce for about two minutes then add the parsley.

6) Place the salmon back into the pan and coat the filets in sauce.

7) Drizzle the remaining liquid over the salmon and serve with seasonal greens.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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THE LARGEST COMMUNITY

Solar Array in Southern Oregon

By Rianna Koppel, Sustainability Coordinator at the Ashland Food Co-op

On April 23rd, 2021, following the 51st anniversary of Earth Day,

In 2012, the Co-op reached its initial goal of being “100% powered by renewable energy by 2030” by purchasing the Ashland Food Co-op and renewable energy credits community partners came (RECs) through the Bonneville together to celebrate the larg- Environmental Foundation. est solar array in Southern Although this renewable Oregon going live! energy is produced in the region, it’s not local within This 528-panel, 197 kW solar Jackson County or the city of array sits on the roof of Oak Ashland. Together with Tomas Street Tank and Steel, a large Endicott, the project’s develwarehouse building in southoper, and a Senior Program ern Ashland about three miles Manager at Bonneville Environaway from the Co-op. The mental Foundation, we found a array will provide an estimated way to provide local, renew35% - 39% of the Co-op’s daily able energy to power our store energy needs. by using virtual net metering.

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

How did the City of Ashland’s Virtual Net Metering program help our project?

Thank you to all of our community partners who made this happen!

True South Solar Bonneville Environmental Foundation City of Ashland Oak Street Tank and Steel Oregon Department of Energy

Through the program, electricity produced at the Oak Street Tank and Steel building can be applied to the Ashland Food Co-op’s account with the City of Ashland’s municipal utility. This Virtual Net Metering policy expands opportunities for Ashland residents to develop solar offsite if their own roof is not feasible, or work towards building larger community solar systems like ours!

One of the Co-op’s sustainability goals is to be a leader in the community. Our relationships with local solar energy pioneers like Truth South Solar, as well as partnerships with the state of Oregon’s Department of Energy and the City of Ashland, are vital in upholding our goal of regional leadership.

The Oregon Department of Energy was able to support this project with over $100,000 from their Renewable Energy Development Grant program.

The array was also supported by a $7,500 solar incentive from the City of Ashland.

Alongside two previously installed solar arrays on the barn and the roof of the Co-op’s main store, this new array will provide an estimated 44%-48% of the Co-op’s total annual electricity use.

We are proud to support this local, renewable energy generation for years to come!

Zero Waste

As a zero-waste facility, we will minimize waste intake and maximize beneficial reuse and diversion from landfill.

Carbon Neutrality

We will be carbon neutral, conserve energy, and 100% powered by renewable energy.

Eliminate Toxic Chemicals We will use no persistent chemicals.

Sustainable Relations

We will model sustainability, justice, and equity in all of our relationships with employees, vendors, community, and other co-ops.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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HARVEST REPORT Click to watch this 2 min video!

Visit Rolling Hills Farm and learn more about owner Dave Belzberg, who the Ashland Food Co-op is so honored to partner with for more than thirty five years. Our Produce Manager, Joe Reyes, shares a conversation with Dave about the incredible peaches that the Co-op prides itself on carrying and that our customers look forward to all year long and cherish when summer comes. Thank you to Dave, and thank you to Katie Falkenberg who filmed this beautiful visit.

What other fresh, organic produce is in season?

Cherries PAGE 14

Apricots

Blueberries

Kale

Strawberries

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

It’s an easy way to reduce waste and show that there is a better way to do take out! Single use containers and utensils create unnecessary waste and environmental impact through their manufacture, use, and disposal.

only $10

Elimina single use cte your ontainers

How does it work?

Join Rogue To Go by paying the $10 per container. All exchanges are free! Just tell your server or cashier that you want to join!

Your food goes into a reusable Rogue To Go container.

Exchange your old box for a clean box (or a token) anytime you visit a participating restaurant.

(All exchanged containers will be commercially sanitized before reuse, but please return your container “household clean”.)

participating businesses Simple Cafe • Sesame • Falafel Republic • Pie & Vine • Kobe Ashland Food Co-op • Buttercloud • Common Block For additional info visit www.RogueToGo.com ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

PAGE 15

a picnic to take

By George Creamery

By George cows are raised right here in Southern Oregon by Tyson and Johnny, the founding duo behind the brand. They like to say, “our cows have names, not numbers” because of their artisan approach to regenerative agriculture. The result? A holistically healthy farm and beyond amazing cheese!

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Coolhaus ice cream This downright cool brand is the top women-founded and women-led ice cream company in the United States. Cofounders Natasha and Freya launched the company at Coachella in 2009 and got married a few years later- what a dreamy and creamy love story!

GT started his business at only 15 years old. At the time, GT’s company was the first to sell Kombucha at stores in the United States. A couple of decades later, the company offers over 40 flavors across the continent. In May of 2021, GT and his husband, Allan, had their first baby who they bestowed with a very fitting name- baby Bloume!

History of Pride Flag The first gay pride flag was created in 1977 by artist and activist Gilbert Baker. Baker pulled inspiration from Pop Art and the United States flag.

There is meaning behind each color of the flag…

Vitality

Harmony

Healing

Spirit

Sunlight Nature

Monica Helms, a trans woman, created the first trans pride flag in 1999. The light blue and light pink represent traditional colors for baby girls and baby boys and the white represents intersex, transitionin g, and nonbinary gender identities.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

PAGE 17

• A BRIGHT IDEA •

SPF for every Adventure • UNDER THE SUN •

For Water Sports

In conversation with Vivian Schiedler, MD: an oculoplastic surgeon with board certification in ophthalmology who specializes in cosmetic and reconstructive care of the eyelids and upper face. She offers a variety of skin rejuvenation treatments such as chemical peels, medical grade skin care, and intense pulsed light at Oasis Eye Face & Skin.

Dr. Schiedler puts it plain as day, “Zinc oxide is the best ingredient for blocking UV damage from both UVA and UVB rays.” It is important to note that UVA rays cause premature aging and skin cancers while UVB rays cause burns. According to Dr. Schiedler, Zinc is “really the only ingredient that protects the skin almost completely” from the damage caused by harmful UV rays.

The good news for all of our fun-in-the-sun adventure lovers out there is that there are plentiful options for on-the-go sun protection featuring non-nano Zinc oxide.

PAGE 18

The major considerations here are the ability to reapply frequently (water removes even water-resistant SPF) and to minimize environmental impact on places like our ocean’s coral reefs. Opt for something like thinksport SPF 50 sunscreen that comes in a convenient squeeze tube (won’t cause trouble for wet hands) that does not contain BPA, vinyl, or phthalates. Reapplication is key with this 20% Zinc oxide formula that is water resistant for up to 80 minutes. Bonus tip from Dr. Schiedler: leafy greens have a protective benefit against skin cancer- power up before a river trip with a green smoothie and salad!

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

For Hiking and Backpacking

When your worldly possessions are limited to what you can fit in your pack, making the most of what you bring becomes pretty important. Your spoon is a spork, your shampoo is also laundry detergent, and some days, yesterday’s outfit is tonight’s pillow. When it comes to liquids, every ounce counts; that’s why products like Badger Balm’s Sunscreen Bug Repellent SPF 34 exist. Organic citronella, lemongrass, cedar, rosemary, and geranium work to keep this formula DEET-free yet effective. The woodsy scent is strong for some, but just may be the perfect thing to get you through another day before the next bath.

For Rock Climbers

Every climber knows that greasy hands are a surefire way to lose your hold right before a big send. Avoid dreaded pump by investing in a product that doesn’t require hand application: MyChelle Dermaceuticals Sun Shield Stick SPF 50 Non-Tinted.

The tiny-but-mighty stick packs a punch while still being a convenient size to throw into your bag for reapplication during breaks. As Dr. Schiedler puts it, the best sunscreen is the one you will wear! Finding the right sunscreen for your needs- in this case, one that will minimize the amount of oil on your hands during application- is key to consistent use.

For Mountain Bikers

High altitude, sweat, wind, and even the angle of the sun, impact the safety of your skin while out on the trail. Dr. Schiedler recommends that bikers and backpackers avoid the harshest rays when the sun is directly overhead by going out before 10 a.m. or after 4 p.m. and seeking shade as much as possible midday. Wind can cause irritation and dryness while proximity to the sun (i.e. on top of a mountain) requires reapplication.

For this reason, a lightweight tin like Badger Balm’s Protect Land & Sea Sunscreen SPF 40 is your best bet.

From the The Haereticus Environmental Laboratory: The HEL LIST is “a list of chemicals that are known pollutants in many different environments (freshwater streams, river, beaches, and ocean systems) or wildlife (e.g., corals, fish, birds, marine mammals, sea turtles).

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

PAGE 19

FROM THE BOARD

MEET the new

Directors!

Owners, join us for our next board meeting!

Upcoming dates are Wednesday, August 11 andWednesday, September 8, 2021 at 6pm.

Board meetings are held on Zoom.

Visit ashlandfood.coop/board for the link!

rine Ostergaard

Trine’s heart beats for good natural food and creating a more sustainable world. She has more than 20 years of experience in mission driven work; she is an idealist with a real-world grounded approach and a creative start up mind.

Larry Cooper

Larry signed up and worked as a member in the first year of the Ashland Food Co-op's existence in 1972. Larry believes "The Ashland Co-op should be a place where all people can come together and fulfill their needs for healthy foods and a sustainable lifestyle."

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

August 2020

KLAMATH SISKIYOU $6,516 WILDLAND CENTER

Sept & Oct 2020

FIRE RELIEF

November 2020

ROGUE FARM CORPS

$7,294

December 2020

MASLOW PROJECT

$7,338

January 2021

ROGUE VALLEY MENTORING

$4,510

February 2021

AHAA

$4,093

POLLINATOR PROJECT ROGUE VALLEY

$4,889

March 2021 April 2021 May 2021 June 2021 July 2021

$33,457

NORTH MOUNTAIN $4,913 PARK NATURE as of 4/21 CENTER ROGUE VALLEY $7,028.01 FARM TO SCHOOL as of ?/??

OUR FAMILY FARMS OUR FAMILY FARMS

Round Up Now! Coming up Next!

CASHIER TO ROUND UP! R U O Y aSK ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

PAGE 21

Good Clean Fun

Revamp your laundry routine!

1

2

3

Go full cottage-core.

Summer is the perfect time to introduce line-drying into your life if you haven’t already. Southern Oregon sunshine is a natural antimicrobial and, as long as you’re not too allergy-prone, you’ll enjoy the chance to get some fresh air while finishing a chore. Plus, the sight of laundry gently flowing in the breeze is kind of a vibe.

ry Wool Dryer Balls Slow-paced hang drying isn’t for everyone. When you need to work through a load quickly, I recommend adding wool dryer balls into your routine. As a sustainable (and more affordable!) alternative to dryer sheets, they will speed up drying time in addition to reducing static cling in the drying process.

Get your detergent in Bulk!

Next time you finish a big plastic jug of fluid laundry soap, switch your traditional detergent out for a hurricane glass or mason jar of bulk powder. Did you know the bulk section has laundry detergent!?

Waste-reducing and money-saving, you can thank me later. If you’re ready to ditch your current detergent but still have a lot left, consider joining one of three local-to-Ashland Buy Nothing Facebook groups to pass the extra onto someone who will appreciate it.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

PAGE 23

In Our Circle

ASHLAND INDEPENDENT FILM FESTIVAL

Southern Oregon Film Society, a facet of the Oregon Cultural Trust. Founded in 2001

Hybrid festival with June events at three venues: Outdoors at Scienceworks (Ashland) and Walkabout Brewery (Medford), and in the window of the AIFF offices (389 E Main St, Ashland). Outdoor showings will be accompanied by live music, food trucks, and more.

The online portion of 2021’s hybrid festival took place in April.

PAGE 24

In past years, over 7,000 film lovers gathered at the Varsity, the Historic Ashland Armory, and other venues to watch over 100 documentary, feature, and short films in five days.

Filmmakers from around the world engage with audiences after each screening and at festival events such as Opening Night Bash and Awards Celebration. AIFF traditions include free forums and screenings, strong ties with Southern Oregon University, gallery exhibits, and a focus on independent film at our home base, the beautiful art-deco Varsity Theatre. The festival is hoping to continue the hybrid festival model in the future.

June 24 to 28 Outdoors at Scienceworks (Ashland) and Walkabout Brewery (Medford) Cultivate the foremost festival experience, recognized throughout the Pacific Northwest and beyond, for bringing audiences and filmmakers together through a shared appreciation of the power of independent film.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

SUMMER Events Happy Pride Month!

June June June June June June June June June June June June June

July 2021

August 2021

July July July July

1 2 3 4 5 9 11 12 18 19 20 22-23 24-28

3 4 7 9-16

International Cooperative Day 2021 Independence Day National Macaroni Day Rogue Valley Food System Network (RVFSN) Silent Auction Rogue Valley Farm Tour National Ice Cream Day 2020 Summer Olympics Begin

July 18 July 20 July 23 August 3 August 4 August August August August August

September 2021

Daniel Meyer Pool Opens for Summer National Rotisserie Chicken Day National Egg Day National Cheese Day World Environment Day “Generation Restoration” AFC Annual Meeting Ashland High School Graduation Southern Oregon University Graduation International Picnic Day Juneteenth Father’s Day, Summer Solstice Summer Reading Kick-Off at the Ashland Library Ashland Independent Festival: The Live & Outdoors Festival

National IPA Day Anniversary of Great American Outdoors Act: Free Entrance to ALL National Parks National S’mores Day Board Meeting World Humanitarian Day National “Eat a Peach” Day National Park Service Birthday: Free Entrance to ALL National Parks Anniversary of Martin Luther King’s “I Have a Dream” speech

10 11 19 22 25

August 28 September September September September September September September

6 7 8 12 16 22 25

September 28

Labor Day Rosh Hashanah Board Meeting National Grandparents Day 2021 Yom Kippur Autumn Solstice National Public Lands Day: Free Entrance to All National Parks National Good Neighbor Day

Meet your local farmers at the 4th annual Rogue Valley Farm Tour this July! Discover the abundance of the Rogue Valley as you tour, touch and taste your way through farms and ranches.

This fun family-friendly event is free and open to the public. organizers

Flower Sponsors

seed Sponsors

www.roguevalleyfarmtour.com or

@Roguevalleyfarmtour

Ashland’s Evacuation Plan Are you ready to evacuate?

You must be ready to evacuate at any time. You may have hours to evacuate or only minutes to flee. It is vital that you understand and prepare for Ashland’s three levels of evacuation:

Level

• Watch for Nixle alerts for your zone and be prepared to monitor 1700 AM if cell service is interrupted.

• Prepare your “go kits” and have a plan for pets and family members with special needs.

• Keep your evacua�on vehicle gas tank full or fully charged if electric.

Level

• Be prepared to evacuate at a moment’s no�ce with “go kits” in your vehicle.

• Consider evacua�ng during Level 2 if your family needs extra �me, or if condi�ons feel unsafe to you.

• This may be the only evacua�on no�ce you receive if condi�ons worsen rapidly.

1

2

Level 3

• Leave immediately. Do not spend further �me collec�ng addi�onal belongings.

• You will not be able to return un�l condi�ons are safe.

• Evacua�on rou�ng can change. Be sure to con�nue monitoring Nixle and/or 1700 AM radio.

Be Ready Be Set Go!

Complete these four high-priority tasks before fire season:  Know Your Alerts – Sign up for Nixle, Ashland’s alert system by texting 97520 to 888777 as the recipient or go to ashland.or.us/nixle to sign up with email or an unlisted landline. 1700 AM radio is another source.  Know Your Zone – Ashland has TEN evacuation zones; see the back of this sheet. Officials will advise which zones need to evacuate. Visit ashland.or.us/evacuate and click Know Your Zone for an interactive map and printable zone maps.  Get Ready - Make a go kit, have valuable papers and items ready, make a checklist, and practice leaving via all routes out of your zone.  Stay Together - It’s vital to only take 1 vehicle in an evacuation to minimize evacuation gridlock. Keep the gas tank of this vehicle full.

Learn more at:

ashland.or.us/evacuate

MAP!

Our Co-op team takes great pride in supporting local farmers and producers.

We love our community and enjoy providing them with product knowledge and exceptional customer service.

Would you like to work in beautiful Ashland?

Apply Today! www.ashlandfood.coop