The Vine - Fall 2019

Vine

THE

BRIARPATCH FOOD CO-OP | Fall 2019

Gourd-geous Winter Squash

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

ANNUAL OWNER MEETING

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

LOTS TO GIVE THANKS FOR

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

Contents

THE

Vine Fall Issue

September-November 2019 Published quarterly by BRIARPATCH FOOD CO-OP

pg. 9-11

MARKETING MANAGER Rebecca Torpie

pg. 16-17

THANKSGIVING DAY CLOSED

2

BriarPatch.coop

5-6

Slow Cooked Recipes

7

From the General Manager

8

Every Meal is an Opportunity

9

Annual Owner Meeting

10

Owner Information

11-13

Gourd-geous Winter Squash

14

The Art and Science of Milling Whole Grain

15

Take a Hike

16-17

Choosing a Zero-Waste Lifestyle

18-19

Kid you not! For the Love of Local Goats

24

Growing Palm for Good

25-27 Thanksgiving Tips

pg. 25-27

28

Shoppers' Forum

29

Co-op CAUSE

30

An Ancient Grain with Timeless Appeal

ON OUR COVER:

Taken at Watershed at the Owl in Grass Valley.

CO-OP HOURS Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm LABOR DAY Every day 7 am - 9 pm Deli 7 am - 8 pm

7 Day Hygge Challenge

22-23 Meet your Meat & Seafood Department

CONTRIBUTING PHOTOGRAPHERS Joshua Bumgarner, Laura Petersen

BRIARPATCH FOOD CO-OP 290 Sierra College Drive Grass Valley, CA 95945 (530) 272-5333

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20-21 Staff Picks

ART DIRECTOR Anna Delgado-Campbell

CONTENT CONTRIBUTORS Chris Maher, Laura Petersen, Rebecca Torpie, Alan Weisberg, Seanan Maher

Recipes from the Editor

THE VINE TEAM

EDITOR Paula O’Brien

3

pg. 14-15

Pictured products: Spaghetti, butternut, acorn and delicata squash and sugar pie pumpkin from Produce. Roasted salted almonds and marinated olives from Bulk. Mary's Crackers, Sonoma Creamery Pepper Jack Crisps and Chamomile Equal Exchange tea from Grocery. Maggie's Organic Cotton socks and Boody Leggings from Wellness.

Vermont Creamery Spreadable Goat Cheese, Cypress Grove Herb de Humboldt and Guillotine French Goat Brie from Perishables.

Photo by Joshua Bumgarner.

Follow us! See the latest photos and videos

highlighting the best of BriarPatch! @briarpatchcoop

Recipes from the Editor

By Paula O'Brien

BRIARPATCH FOOD CO-OP | Fall 2019

T

his issue we’re drawing inspiration from Hygge (say Hue-guh), a Danish word used to acknowledge a feeling or moment as cozy, charming or special. There’s no one English word that captures the fullness of Hygge; it’s a combination of contentedness, familiarity, comfort, kinship, simplicity, security and charm.

Danes created Hygge as a way to help them get through the boredom and sameness of everyday life, especially during the long nights and short days of winter. Hygge is about taking the time to slow down and bask in the glow of the comfort and simple goodness in everyday activities and the present moment. Finding moments and simple rituals to celebrate life, such as brewing a cup of coffee in a special mug and taking time to enjoy it, or a home-cooked evening meal with friends, can make a huge difference to one’s spirit.

These recipes were created with Hygge in mind… a little prep goes a long way with these slow cooker recipes. Get things started and then head to bed, out for a walk, errands, or work. In no time, your home will be filled with the delicious aromas of food (or drinks) ready to enjoy.

Your Go-To Pot Roast!

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) 2 tsp. pepper 2 tsp. salt, divided 2 Tbsp. canola oil 2 medium onions, cut into 1-inch pieces 2 celery ribs, chopped 3 garlic cloves, minced 1 Tbsp. tomato paste 1 Tbsp. minced fresh thyme or 1 teaspoon dried thyme 1 fresh rosemary sprig 2 bay leaves 1 cup dry red wine or reduced-sodium beef broth 2 cups reduced-sodium beef broth 1 pound small red potatoes, quartered 2 celery ribs, cut into 2-inch pieces 4 medium parsnips, peeled and cut into 2-inch pieces 6 medium carrots, cut into 2-inch pieces 1 Tbsp. red wine vinegar 2 Tbsp. minced fresh parsley Salt and pepper to taste

Preheat oven to 325°. Pat roast dry with a paper towel and tie at 2-inch intervals with kitchen string. Sprinkle roast with pepper and 1 ½ tsp. salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides and remove it from the pan.

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Add onions, chopped celery ribs, and ½ tsp. salt to the same pan.

Cook and stir over medium heat for 8-10 minutes, or until the onions are browned. Add garlic, tomato paste, thyme, rosemary, spring and bay leaves. Cook and stir one minute longer.

Add the wine, or broth you’re using in place of wine, and stir

to loosen the browned bits from pan. Stir in the additional broth and return the roast to the pan. Arrange the potatoes, 2-inch pieces of celery, parsnips and carrots around the roast and bring to a boil. Bake, covered, until the meat is fork-tender, about 2 to 2 1/2 hours.

Remove the roast and vegetables from the pan and keep it warm. Discard the bay leaves, thyme and rosemary sprigs.

Skim the fat from the cooking juices. On the stovetop, bring the juices to a boil and cook until the liquid is reduced by half (about 1 ½ cups). This will take about 10-12 minutes. Stir in the vinegar and parsley, and season with salt and pepper to taste.

Remove the string from the roast. Serve with vegetables and sauce.

For more Hygge recipes see pages 5-6 3

BRIARPATCH FOOD CO-OP | Fall 2019

1 Have a candlelit dinner with friends, and end it with board games

2 Add more locally-grown greenery and flowers to your home

3

7

Take a relaxing bath with epsom salts and essential oils

7

Make some organic popcorn and host a classic film night

DAY HYGGE

CHALLENGE

(hyg¡ge) The Danish concept of comfort, coziness and warmth

6

Make a slow cooked meal ... Soups and stews are the ultimate comfort food

4

Make hand-made gifts using only fair-trade and non-GMO ingredients

Bake something new and share half with your neighbors

5

4

Hygge Slow Cooked Recipes

BRIARPATCH FOOD CO-OP | Fall 2019

Turkey Tetrazzini

Mulled Cider

Apple Slump

Mushroom Marsala

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Turkey Tetrazzini

4 Tbsp. butter, divided 1 large onion, diced 4 cups chopped or shredded cooked turkey 8 ounces sliced mushrooms 2 Tbsp. flour ½ cup white wine or stock 2 cups milk 1 cup heavy cream 1 tsp. dried thyme 1 cup frozen peas

Apple Slump

3 pounds Fuji apples Juice of one lemon ¾ cup brown sugar 2 tsp. cinnamon ½ tsp. nutmeg 1 tsp. salt 2 tsp. vanilla extract 1 ½ cups flour ¼ cup sugar 2 tsp. baking powder ½ tsp. salt ½ tsp. ground ginger ¼ cup butter /3 cup buttermilk

2

Peel apples and cut into thin wedges.

Place apples in slow cooker and drizzle with lemon juice.

Mushroom Marsala Served with your choice of grain, this is a wonderful side dish for Thanksgiving or main dish for a meatless meal.

1 ½ pounds baby Portobello mushrooms, cut into ¾ inch chunks 1 cup thinly sliced shallots 3 Tbsp. olive oil 6

½ tsp. minced fresh thyme

1 lb. spaghetti

and place in a large bowl.

salt and pepper to taste

In a large skillet, melt 2 Tablespoon butter over medium heat. Sauté onion for about four minutes and then add it to the slow cooker. Add the cooked turkey, mushroom and pasta to the slow cooker as well.

1 cup grated parmesan cheese, or a mix of parmesan and cheddar parsley for garnish Preheat slow cooker on high.

In a pot on the stove, cook spaghetti according to package directions – but only cook for half the al dente time.

(For example, if the package says to cook for six minutes for al dente, only cook your pasta for 3 minutes.) Drain the pasta Add brown sugar, cinnamon, nutmeg, 1 tsp. salt and vanilla extract to apples and stir to combine.

For topping: In a separate bowl, combine flour, sugar, baking powder, ½ tsp. salt and ground ginger.

Cut butter into flour mix and work with a biscuit cutter or fork until crumbs form.

Add buttermilk to bowl and stir just until combined.

Divide dough into six golf ball–sized pieces, press into flat biscuits, and arrange on top of apples in the slow cooker.

Cook four to five hours on low.

Serve hot with whipped cream or ice cream.

¾ cup dry Marsala wine, divided

Place the large skillet back over medium high heat and melt the remaining 2 Tablespoon butter. Whisk in flour and cook for one minute.

Slowly whisk in white wine (or

Mulled Cider

2 quarts apple cider

6 (3-inch) sticks cinnamon, plus more for garnish 10 cloves 8 cardamom pods, pressed until they just crack open ½ tsp. coriander seed

other grain.

Stir in frozen peas and cheese.

Add more salt and pepper if needed. Garnish with parsley and serve.

4 cinnamon sticks, plus more for garnish One orange, sliced, for garnish 7 cloves 6 cardamom pods, pressed until they just crack open ¼ tsp. coriander seed 1 star anise pod

1 star anise pod

To bring out the most spice flavor, toast the spices for about One orange, sliced, for one minute in a non-reactive garnish pan on your stove top. Add toasted spices and cider or wine to the slow cooker. Cook (same spices, different on low heat for four hours. At quantities) the end of the cooking time, 2 bottles red wine – 750ml strain out the spices and each (if using box wine, orange slices before serving. use 6 cups) Garnish with additional fresh Use Shiraz if you want spicy and full-bodied, Pinot cinnamon sticks and orange slices and enjoy!

Noir or Beaujolais if you want fruity-sweet.

Mulled Wine

Directions

In a 4- or 5-quarts. slow cooker, combine mushrooms, 2 Tbsp. all-purpose flour shallots, olive oil and thyme.

1 ½ tsp. grated lemon zest Add 1/4 cup dry Marsala wine.

Cook, covered, on low until ¼ tsp. salt ¼ cup crumbled goat cheese mushrooms and shallots are tender, about four hours. ¼ cup minced fresh parsley With about an hour to go, cook Serving Suggestion: This your grain of choice on the recipe goes great with… stove top to accompany the 2 ½ cups cooked barley, mushrooms. farro, wild rice, polenta or 3 Tbsp. sour cream

stock) and milk and stir until it simmers gently and thickens slightly. Stir in cream, thyme and two generous pinches each of salt and pepper. Pour sauce over turkey, onion, spaghetti and mushrooms.

Set the slow cooker to low and cook for three to four hours, until hot.

Stir together the sour cream, flour, lemon zest, salt and remaining dry Marsala wine, making sure there are no lumps of flour. Add this mixture to the slow cooker.

Cook, covered, on low 15 minutes longer. Turn off slow cooker and sprinkle in goat cheese and parsley.

Serve with hot cooked barley, farro, or other grain.

From the General Manager

BRIARPATCH FOOD CO-OP | Fall 2019

By Chris Maher

A

t BriarPatch, there’s a constant flow of priorities and projects to tend to. Sometimes we see quick results, and sometimes our efforts add up to a slow and steady progression toward our Ends. We may not always know where we’re going to land, but with a clear sense of who we are and dedication to our owners, employees, shoppers, and community, we can be confident we are progressing toward our goals.

This is an important step in the life of BriarPatch, and we owe it to everyone to move forward thoughtfully. I know you expect nothing less, and I’m looking forward to sharing the next steps with you as we go.

While we’re going through this exciting adventure of growing BriarPatch, we’re also carefully contemplating the expansion of what we consider “community,” and how our stores will embody, inform, and support this vision. The power of a cooperative is that it has deep, meaningful impact for its stakeholders. This has certainly been true of BriarPatch and it is the reason for our success to this point. Going forward, our mission must continue to encompass all our owners, staff, the community groups that "There’s much to are served by our work be gained working and the local producers through as many details supported by our efforts… the folks that are touched as possible before

by BriarPatch. This is transitioning from the such an exciting time, because this means we’re world of potential to BriarPatch’s opening the doors and expanding reach and potential to welcoming everyone in." realize positive impact.

As you probably know, we’re working to grow the co-op, both by investing in our current store and by seeking additional locations.

For any of you who’ve deliberated opening or expanding your own business, or adding to the size of your family, you’ll appreciate the care and consideration we’re taking to ensure a smooth and successful effort.

There’s much to be gained working through as many details as possible before transitioning from the world of potential to opening the doors and welcoming everyone in. We’ve prepared internally with market studies and internal readiness assessments to get the best idea possible of what a multistore BriarPatch Co-op would look like. We are paying careful attention to ensuring that whatever we take on is financially feasible, just as we did when moving to our current store twelve years ago and when we purchased the site after that.

Regardless of where we land in the discussion, we can all agree that we certainly have reason to celebrate another year of BriarPatch at our Annual Owner Party coming up Thursday, October 24. Jon Steinman, author of Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants will join us to share his passion for food co-ops and the democratic food movement BriarPatch and others like us embody. In a world where the act of “food-gathering” is becoming ever-increasingly homogeneous, we can appreciate our strength, self-determination, and supportive role in the larger community in which we live. See you at the buffet!

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BRIARPATCH FOOD CO-OP | Fall 2019

Every Meal is an Opportunity

By Alan Weisberg, Board President

B

efore moving on to some thoughts about “Hygge,” the theme of this issue of the Vine, I wish to express my gratitude to the BriarPatch members who voted in our Spring election to keep me on the Board for another term. Thanks also to my Board colleagues who then elected me to serve as Board President for the next year. Finally, I want to give a shout-out to Richard Drace who did an outstanding job as President during the past three years of the co-op’s extraordinary success.

Let me assure you, our members, that our Board is a high-functioning, increasingly diverse group of people with big hearts and excellent minds.

We know our job well: to represent your interests in the governance of the co-op, to monitor and assure its financial health, to choose and evaluate our General Manager, and to set and measure reasonable goals. We also know what is not our job. While we stay informed about operational details, we do not manage them; that is the job of the GM. Now on to Hygge, the simple things in life that bring us comfort, warmth, and joy. The attraction that all BriarPatch shoppers share in common is, of course, good, healthy food. And of course that food is put together to form meals. Which reminds me of a birthday card I very recently received.

My son has the commendable habit

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of making all of his own cards to give as thanks, or to send best wishes for special events. For my recent birthday, his card had a little rendering of a vine growing at Riverhill Farm, where I often volunteer.

Under the vine, in bold letters, there was a quotation attributed to me: “Every meal is an opportunity.”

He purposely turned around my oftstated phrase from a negative to a positive. What I actually say quite often is that “every bad meal is a lost opportunity.” This reflects the importance of good food in my life, and my wish for every meal to be special. My version is quite self-centered and often serves as a warning to those with whom I am about to dine—most often my wife and friends. This meal had better be good!

I see my son’s version as expansive and about much more than the opportunity to satisfy the palate. I am so fortunate to have the co-op as the source for my meals, whether from the deli or graband-go, or for the meals we prepare at home. I derive great pleasure knowing food offered at BriarPatch meets high health and sourcing standards. Also, I take joy knowing that the profits from my purchases go to improve the store and support the community, and not to line the pockets of investors. I especially enjoy supporting local farmers, some of whom could not exist without selling to the co-op. This is how BriarPatch truly feeds me.

Let me close by mentioning a meal opportunity for our entire BriarPatch community, our annual dinner on October 24 at the Miners Foundry.

The meal will be great, but the greater pleasure will come from the people who will surround you.

BRIARPATCH FOOD CO-OP | Fall 2019

Jon Steinman, Author of “ Grocery Story,” to speak at Annual Owner Meeting B riarPatch is excited to announce that celebrated author Jon Steinman will be the guest speaker at the Annual Owner Meeting on Thursday, October 24.

Jon is the author of “Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants.” Through penetrating analysis and inspiring stories and examples of American and Canadian food co-ops, he makes a compelling case for the transformation of the grocery store aisles as the emerging frontier in the local and good food movements.

Says Jon, “Food has become ‘groundzero’ in our efforts to increase awareness of how our choices impact the world. Yet while we have begun to transform our communities and dinner

FOOD, FRIENDS & COMMUNITY

plates, the most authoritative strand of the food web has received surprisingly little attention: the grocery store—the epicenter of our food-gathering ritual.”

Jon has studied and worked with “all things food” for over two decades.

He was the producer and host of the internationally-syndicated radio show and podcast, Deconstructing Dinner, once ranked as the most-listened-to food podcast in Canada. He is the writer and host of "Deconstructing Dinner: Reconstructing our Food System" – a streaming television and web series. He is also the curator and coordinator of the annual Deconstructing Dinner Film Festival featuring compelling food documentaries. From 2006-2016, Jon was an elected director of the Kootenay Co-op – Canada's largest

KEYNOTE SPEAKER

Choose Well

Jon Steinman

Miners Foundry, Nevada City Thursday, October 24 Doors open at 4:45pm

Author of “Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants”

independent retail consumer food coop, serving as Board President from 2014-2016. He lives in Nelson, BC.

This is your chance to hear Jon speak about how co-ops like BriarPatch are creating local, food-based economies and changing the world in positive ways!

Jon Steinman, celebrated author and guest speaker at the Co-op's Annual Owner Meeting

EVENT IS FREE FOR OWNERS Dinner Buffet Tickets $5 Link to ticket and more info at BriarPatch.coop

All hands on deck! Would you like to volunteer at the Owner Meeting? Contact Chelle at chellew@BriarPatch.coop 9

BRIARPATCH FOOD CO-OP | Fall 2019

Why Be a Co-op Owner?

Patronage Dividend

Receive a dividend each year on purchases made in the store (subject to Board of Directors’ approval). Please redeem your 2018 Patronage Dividend before December 31, 2019 to help the Co-op avoid paying unnecessary taxes.

End Policies

Event Ticketing Discount

Receive a waiver of the $2.50 fee per ticket event.

Special Order Discount Pay only the catalogue price plus a handling charge when ordering products in case quantities from the UNFI catalogue and select vendors.

Vote and Become Involved

Vote for the Board of Directors, run for the Board, and attend the annual Co-op Owner Meeting and Party.

Owner Appreciation Months

The Co-op announces special months during the year when owners can take 10% off one shopping trip.

BriarPatch Food Co-op exists so that Owners, customers and members of our community have: 1. A successful and vibrant cooperatively-owned business that acts as a leader among local businesses and food co-ops nationally and contributes to environmental stewardship through its business practices.

2. Access to high quality, healthy products, especially local and organic food.

3. A community center where people experience a sense of connectedness, ownership, and fellowship.

Board Members and Meetings

5. A major employer that provides a healthy, fair, and considerate workplace for employees.

6. Access to education about food and consumer issues that encourages customers to make healthier food choices.

Board of Directors

Upcoming Board Meetings

Board Committees

President: Alan Weisberg Vice President: Alana Lucia Treasurer: Mark Fenton Secretary: Katie Turner Richard Drace, Kwong Chew, Jonathan Collier, Kali Feiereisel, Rachel Berry

Last Tuesday of each month, 6:00 p.m., in the BriarPatch Community Room.

To find out more about the Board’s standing committees, please add the following Committee names to the subject line when you email us at directors@board.briarpatch.coop.

To contact all the Directors, send an email to: directors@board.briarpatch.coop. For individual Directors: first name and last initial (i.e. alanw@board.briarpatch.coop).

Letters may be left at Customer Service.

Staff Directory General Manager Chris Maher chris@briarpatch.coop

Operations & Customer Service Manager Gwen Birk gwen@briarpatch.coop

Assistant Operations & Customer Service Manager Mike McCary michaelm@briarpatch.coop

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4. A stronger local food system.

The upcoming meeting agenda is posted on the store bulletin board at least one week prior to the meeting.

Tuesday, September 24, 6 - 8:30 pm Tuesday, October 29, 6 - 8:30 pm Tuesday, Novermber 26, 6 - 8:30 pm

Owner Engagement Committee Board Development Committee Finance Committee Executive Committee Governance Committee

Front End Manager

Human Resource Manager

Wellness Manager

Sarah McKay sarahm@briarpatch.coop

LeeAnne Haglund leeanneh@briarpatch.coop

Liz Streater liz@briarpatch.coop

Finance Manager

Administrative Assistant

Merchandising Manager

Andrea Echegaray andreae@briarpatch.coop

Kat Bass-Peterson katb@briarpatch.coop

Michelle Peregoy michellep@briarpatch.coop

Accounting Manager

IT Manager

Produce Manager

Kiyoko Wilcox kiyoko@briarpatch.coop

Brett Torgrimson brettt@briarpatch.coop

David Benson david@briarpatch.coop

Marketing Manager

Pricing and Category Manager Meat & Seafood Manager

Rebecca Torpie rebeccat@briarpatch.coop

Rob Drake robd@briarpatch.coop

Tristan McLarty tristanm@briarpatch.coop

Owner Relationship Cooordinator

Grocery, Bulk, Beer & Wine Manager

Food Service Manager

Chelle Wheatley chellew@briarpatch.coop

Shawn Bailey shawnb@briarpatch.coop

Henry Harmon henryh@briarpatch.coop

BRIARPATCH FOOD CO-OP | Fall 2019

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

N

othing quite says cozy like a cup of warm soup or a slice of pie by the fire when the weather starts to change. In the fall, local farms are busy harvesting winter squash for the holiday table and storage long into the winter months. A reliable staple of homesteaders, winter squash can store up to eight months without refrigeration! The BriarPatch Produce Department works to forge close relationships with local farmers early in the year to plan for fall harvest season when we bring together a lovely collection of organic squash for you to choose from.

“During our local planning process, when it comes to winter squash we take in tens of thousands of pounds.

Especially butternut. And, there are so many heirloom varieties our farms grow!

From the edible skinned, soupable Delicata to the chestnutty kabocha, these comfy winter alternatives to grains add a beautiful splash of edible color to your holiday table."

-Produce Manager David Benson

Johansen Ranch has been providing BriarPatch Food Co-op with produce like winter squash and citrus for 42 years. This season, Rich and Mila Johansen are growing a large variety of squash at their Penn Valley farm such as: Acorn, Butternut, Blue Ballet, Blue Kabocha, Red and Green Kabocha, Spaghetti Squash and two kinds of pumpkin (Sugar Pie and Baby Pam). In addition, Indian Springs Organic Farm, Weimar Farm and Coco Ranch will provide Butternut, Flying V Farm will provide Red Kuri and Weimar Farm will supply Spaghetti Squash. Thank you for supporting local farmers!

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BRIARPATCH FOOD CO-OP | Fall 2019

Kabocha Squash Shakshuka 7 eggs

1 medium yellow onion, diced 28 oz. can diced, fireroasted tomatoes 2 cups kabocha squash, peel on, chopped into 1-inch pieces ½ green or red bell pepper, seeded and diced into small pieces 4 large cloves garlic, minced 1 Tbsp. paprika 1 tsp. ground cumin Pinch of turmeric powder 1 Tbsp. coconut oil Parsley to garnish Salt and pepper to taste Optional: pinch of saffron (about 20 threads) instead of turmeric

heat, stirring frequently, until onions are soft and translucent.

Add green or red pepper and jalapeño (if using) and cook for a couple minutes longer. Peppers will become fragrant. Add squash, garlic, paprika, cumin and turmeric or saffron (if using). Mix well and cook an additional 3 minutes, stirring continuously.

Add fire-roasted tomatoes and mix well. Cover and cook over medium-low heat for 30 minutes, or until squash is softened (don't overcook and have it turn to mush, kabocha should still have a tiny bit of firmness!)

Crack an egg into a bowl, and then gently transfer to the top of the tomato mixture.

Repeat for all eggs.

1 jalapeño, seeded and diced into small pieces (plus seeds if you want more heat)

Cover and cook for 6-8 minutes, or until whites of eggs have set (yolks should still be runny).

Add coconut oil to a heavy bottomed pan with onion and a generous pinch of salt. Cook over medium

Garnish with parsley and serve plain or with a side of pita! Enjoy!

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Zucchini Hummus

2 cups zucchini peeled, chopped, and firmly packed ¾ cup raw tahini, or ¾ cup hulled raw sesame seeds ½ cup freshly squeezed lemon juice ¼ cup olive oil 2-3 cloves garlic, peeled 1 tsp. paprika 1 tsp. salt (to start with, may add more) ½ tsp. ground cumin Pinch of cayenne Optional: Water (as needed, if you want more of a salad dressing consistency)

Combine zucchini, lemon juice, olive oil, garlic, paprika, salt, cumin and cayenne in a blender and process until smooth. Add the tahini, or hulled sesame seeds, and process again.

If you’d like to use the hummus as more of a salad dressing, with the blender running, add water slowly through the hole in the lid until you get the desired thickness.

Will be smooth and creamy.

More Ways to Enjoy Squash!

Roasted: Cube or cut squash into strips, peeling the skin if it’s too tough. Toss in olive oil, salt and pepper and roast until the edges are golden and caramelized. Serve by itself as a side dish or add to salads.

Steamed: Cut the squash in half, scoop out the seeds, and place halves face-down in an ovenproof baking dish filled with about an inch of water. Cook at 350 ° until a paring knife inserted into the squash goes all the way through without resistance. Scoop out cooked squash and use like mashed potatoes, added to baked goods recipes, cheesy cream sauces, or in soups, risotto, or frittatas.

Stuffed and Baked: Partially roast the squash on its own by cutting in half, scooping out seeds and goop, rubbing with olive oil, and placing face-down on a baking sheet in a 400° oven for about ½ hour, or until slightly tender. Flip over the squash, fill with stuffing, and it’s back into the oven for another 20-30 minutes until stuffing is browned and squash is fork-tender.

Baked as Fries: Peel your winter squash and cut into french fry shapes. Toss in olive oil and season with salt, pepper, and any spices you’d like, and it’s into a 350° oven for 15-20 minutes. Halfway through you can also sprinkle on some grated parmesan.

BRIARPATCH FOOD CO-OP | Fall 2019

That EVERYTHING YOU ALWAYS WANTED TO KNOW ABOUT

squash

Squash Life

CROOKNECK

• Mild and Buttery, but with Notes of Black Pepper and Nuts • Dense Flesh with Delicate Skin • Cooking or Just Munching on Raw!

ACORN

• Sweet • Dark Green on the Outside, Yellow on the Inside • Tender and Soft, but Definable • Just Bake ‘Em and Go To Town!

BUTTERNUT

• Sweet, Moist, and Nutty • Dark Beige Skin, with Golden Insides • Dense Flesh, but Soft when Cooked • You Can Pretty Much Do Anything with Them! They’re Just Good!

By Seanan Maher

KABOCHA

• Like a Pumpkin and Sweet Potato Fused; So Sweet • Mottled Blue-Gray, Green, or Deep Red-Orange • Dense, Similar to a Sweet Potato • Try Swapping it into Recipes that Call for Pumpkin!

DELICATA

• Rich and Sweet • Cream with Green or Orange Stripes • Very Delicate Skin • Cut Into RainbowShaped Slices and Roast, or Try Stuffing a Half of One with Pizza Toppings if You're Gluten-Free or Anti-Pizza!

ZUCCHINI JACK O’LANTERN PUMPKIN

• Sweetly Mild • Orange • Soft when Cooked • Carve a Face into it to Ward Off Spirits.

• Mostly Bland, but with Some Floral Notes (Legends Say that Yellow Zucchinis are Sweeter.) • Green or Gold • Hard when Raw, Soft when Cooked• Anything! What a Versatile Veggie!

(But Zucchini Bread is the Only Acceptable Use).

RED KURI

• Delicate and Mellow Chestnut-Like Flavor • Deep, Almost Red, Orange • Hard but Thin Skin, but with Creamy Yellow Flesh •Pairs Well with Creamy Ingredients Like Dairy and Coconut Milk! Also Goes Well with Beans!

SUGAR PIE/BABY PAM PUMPKIN

• Buttery with Sweet Nutty Flavor • Orange • Tender • Bake it into a Sweet and Delicious Pie! Serve it to Your Family on Holidays or Just Eat It Alone in the Dark like a Little Pie Gremlin!

SPAGHETTI

• Very Mild, but if You Tell Someone it is Spaghetti They will NOT be Fooled. • Golden Yellow • Pasta Like, but do NOT Try and Tell Your Step-Dad Ron it Actually is Spaghetti He will be Very Upset • When Cooked the Flesh Separates into Long Yellow Strands You Can Put Marinara On and Twirl Around Your Fork! But Your Step-Dad Ron will See Right Through the Lies and You will not be Allowed to go to Your Best Friend Jason’s Birthday Party.

BLUE BALLET

• Sweet Treat • Blue-Gray • Denser and More Firm • Just Cut it in Half, Scoop Out the Seeds and Bake It!

PATTY PAN/ SUNBURST

• Similar to Zucchini • White, Bright Yellow, or Orange • Tender when Young • Fry Those Bad Boys Up in Thin Slices!

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BRIARPATCH FOOD CO-OP | Fall 2019

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

D

rew Speroni is the owner of Early Bird Farm and the only grain miller in Nevada County. He farms on four and half acres just outside of downtown Nevada City, and most of the food grown on his one acre of market garden goes to Interfaith Food Ministry and people in need. He also mills grain and has a certified milling facility where he mills fresh flour from corn, wheat, and rye - all sourced from Northern California.

Reed Hamilton of Grass Valley Grains introduced Drew to grain milling. Drew had his own farm, and his friend Reed was looking for someone to mentor and teach. It was a good fit, as Drew has experience with precision machining, and he quickly picked up on dressing the mill stones and generally how the mill worked. “It’s an art and a science at the same time,” says Drew. He was the miller for Grass Valley Grains for four years, and then it was time for Reed to eventually retire. Drew purchased his equipment and built a certified mill that’s now under Early Bird Farm.

Early Bird Farm mills flours the same way they’ve been milled for 30,000 years: 100 percent whole grain milled with a stone mill rather than a roller mill. They offer flours for sale the day they’re milled, so the flour is fresh and still has all of it’s nutritional value. Says Drew, “I think people have forgotten the flavor of wheat. When we bake with these whole grains and eat these whole grains we start to remember the flavor of flour and start to forget about the flavor of sugar and salt.”

In California, there are only a few millers left who take the time to use the actual art it takes to dress the natural stones and mill in the traditional way. Production of wheat and white flour has become such a big business that a roller mill is today’s standard. The wheat and the germ

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are added back into white flour that’s been run through a roller mill. This saves time, but in the process there are subtleties in flavor, texture and nutritional value that get lost.

When asked about his mission as a grain miller, Drew says: “My mission is to educate the public about the importance of eating whole grains and reintroduce grains into our diet.

I think wheat has gotten a bad rap, mainly because we primarily use white flour and not the whole grains. We don’t have the bran and the germ or the nutritional value. That is what is balancing our gut when we eat whole fresh bread.

My mission is to educate people as much as possible not only about the flavor but also the nutritional value of whole grains.”

BriarPatch carries Early Bird Farm’s corn bread and pancake mixes in bags on the bakery shelf. In the bulk bins look for rye flour, hard red spring wheat and soft white wheat flours, whole wheat berries for sprouting or grinding at home, and white corn polenta, which is one of Early Bird’s biggest sellers.

Friday is Volunteer Day at Early Bird Farm, be sure to stop by! Learn more: earlybirdnc.com

Go Take a Hike!

Contributed by Bear Yuba Land Trust

D

eer Creek Tribute Trail is one of the crown jewels of Nevada County’s trail system. It offers easy access to the outdoors for those seeking healthy recreation opportunities, solace in nature, or connection with our history and historic communities. The trail offers an easy to moderate hiking experience depending on the part of the trail and the distance hiked.

The multi-use trail stretches 8.5 miles along one of Nevada County’s most famous tributaries - the Deer Creek.

With several options for shorter hikes along its main path, the trail also allows hikers to “choose their own adventure” when exploring the forests surrounding downtown Nevada City.

The trail memorializes the early contributions of native Nisenan and Chinese people to the history of this place.

Before gold was discovered in Deer Creek in 1849, the Nisenan fished, hunted, and lived undisturbed along this important waterway for thousands of years. After the discovery of gold, the population of Nevada City swelled to over 10,000, with people traveling from all over the world to seek their fortune.

Factory and Old Downieville to where it becomes a dirt trail leading down to the creek.

A suspension bridge – Nisenan Tribute Bridge or “Angkula Seo” - spans this beautiful section of Deer Creek, connecting to the trail on the other side.

Last fall, The Sierra Fund (TSF) concluded a multiyear acquisition project to reconnect the Nisenan to their ancestral lands. With the support of TSF, the California Heritage: Indigenous Research Project (CHIRP), the nonprofit vehicle representing the Nisenan Tribe, successfully acquired a 32-acre parcel on Angkula Seo (Deer Creek) just downstream from the Nisenan Tribute Site and Bridge. This landmark transaction provides the Nisenan Tribe private access to ancestral land.

Plans are under development to extend the Tribute Trail across the property, diverting a portion of it from Champion Mine Road and promoting the safety of drivers and other folks enjoying the area.

Back on the trail, it soon breaks away from the creek and meets up with a path following the historic Newtown Canal. Before ending at the Bridge at Deer Creek Tribute Trail. Submitted by BYLT. trailhead on Morning Star Hydraulic mining was first Lane off of Newtown Road, the practiced in California in 1853, Tribute Trail offers one more opportunity to reconnect with at American Hill along the banks of Deer Creek, and would Deer Creek. Hikers can take a short detour to Stocking Flat forever change the creek and landscape. The trees along the where they’ll find benches, picnic tables, interpretive signs, creek have since grown back and now provide a lush canopy a Chinese wooden arch, and the Chinese Bridge. They can for native plants and wildlife to flourish. They keep the canyon walk out to the middle of the bridge, stand directly over cool in the summer and protected in the winter and spring, the creek, and listen to the rushing waters while admiring and offer a stunning display of color in the fall. waterfalls and mirror-like pools. This is a place to slow Beginning at Nimrod Street, across from the tennis courts down and enjoy the magnificent beauty that surrounds us. in Pioneer Park, the Tribute Trail starts out following Little More information on Deer Creek Tribute Trail, along with Deer Creek to historical downtown Nevada City. Here, other local trails can be found at bylt.org. the trail is an urban path taking you through the former Chinese Quarter located along Commercial Street, past iconic buildings such as the Nevada Theatre, Miners Foundry Cultural Center and KVMR radio station at Bridge and Spring Streets, and down the quaint back roads of

BRIARPATCH FOOD CO-OP | Fall 2019

Choosing a Zero Waste Lifestyle with Carly Davenport

“The average American sends 4.4 pounds of trash to the landfill every day. We live in a disposable society where we don't value our belongings, and we're consuming way too many resources.”

From goingzerowaste.com

W

e caught up with Carly Davenport from BriarPatch’s Merchandising team, who is taking the zero-waste trend seriously. In February, she began steps to reduce her trash footprint, and in July, she decided to go zero-waste for five days while maintaining her busy work schedule.

Carly came face-to-face with the exhausting challenges of living a pioneer-style lifestyle in the modern world. She cooked everything from scratch (including non-dairy milks), used plastic-free body care products like shampoo bars and a bamboo toothbrush, and made a point to always be prepared for any situation when shopping or going out to eat by carrying refillable containers, straws and water bottles. Her number one message: It’s essential to PLAN AHEAD. Although she is not entirely zero-waste these days, she says her awareness has grown, and the number of informative resources available has helped her significantly reduce the amount of trash she generates.

What made you decide to adopt a zero-waste lifestyle?

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"The more videos I saw of all the garbage in our oceans and landfills, and how badly it was affecting the wildlife, the more I became aware of just how much trash I was really using and decided it was time to make a change. A big eye-opener for me was the Great Pacific Garbage Patch; it’s halfway between Hawaii and California and has now grown to over 600,000 square miles!"

What was the biggest challenge at first? What has been the biggest reward?

"The biggest challenge was, and still is, breaking old habits. Sometimes you just don’t even think about it when you’re in a hurry and you need to grab something quick to eat or drink and it comes in a plastic container, or a drink in a restaurant comes with a plastic straw. Another challenge has been realizing how many products I used that came in a container. If I wanted to eat certain foods, like yogurt and almond milk, I realized I would have to make them from scratch.

The biggest reward has been knowing I can make a difference in decreasing the amount of trash that impacts our planet every day."

How do you plan your shopping trips?

"I research waste-free recipes ahead of time and decide what I want to eat for the week. Then, I make a list of everything I’ll need to buy and set out my jars to make sure I have enough for each bulk item. I also look at my cleaning and body care supplies to make sure I have everything I need to make cleaner, laundry soap, body wash, etc."

What are some of the big changes you’ve made at home?

"I switched from aluminum foil and Ziplocs to reusable containers and beeswax wraps. I’ve also really had to plan ahead of time and make a lot of food from scratch; this is the most time-consuming part."

Want to see Carly's Top 10 tips for folks who want to start to go zero-waste?

See page 25

BRIARPATCH FOOD CO-OP | Fall 2019

Carly’s Waste-Free Resources and Info Body Care:

heads of the brush when needed and the wooden parts of the brush will decompose

Feminine care • The reusable cup like the Diva cup or biodegradable tampons from Natracare.

They don’t have an applicator and come in a recyclable cardboard box.

• Dish Soap- For handwashing dishes you can buy Dr. Bronner's bar soap or the liquid in bulk. For automatic dishwashers there are a few DIY detergent pod recipes on Pinterest or just google it. “If You Care” brand carries biodegradable pods in a cardboard box as well.

So, no plastic! YAY!

Face wash/body wash • Sappo Hill bar soap with a cotton cloth (lots of options to chose from and minimal ingredients)

Shampoo/Conditioner • Shampoo bars (Sunleaf Brand is a good option).

I don’t use conditioner but if you do there are conditioner bars. So far I can only find them online.

On the Go:

Toilet paper • Bamboo Toilet paper!

It's 100% biodegradable and bamboos grow and flourish until they flower; then they produce seeds and die. Because the vast majority of bamboo species flower so infrequently, they must be harvested to stay alive. So, unlike trees, they don't need to be replanted once they've been harvested.

Toothbrush • Bamboo Of course! There are so many brands to chose from like WooBamboo and Green Panda. They are also biodegradable.

Toothpaste • Locally-made Truth Paste is in a glass container.

Hair Brush • Bass Brushes that are made from bamboo!

Floss • WooBamboo makes one from, of course, bamboo in plant-based packaging. I also found one online that is silk floss that comes in a glass container with a metal lid. Refills come in a small paper package.

Razor • Bulldog bamboo handle razor or any metal safety razors.

Makeup • I researched this one a lot. There are a lot of DIY recipes on Pinterest which is great if you can get all the ingredients from a glass container or a bulk bin. If not, I found Elate cosmetics, Axiology, Antonym and Kjaer Weis to name a few.

Lip balm • Booda Butter lip balm has a paper container. The tube lasts and works well!

In the Kitchen:

•Straws- Klean Kanteen has metal straws with silicone tops, Simply Straws are glass straws, and the Final Straw is online and it’s a compactable straw you can put on your keychain.

•Water Bottles- Klean Kanteen has so many options to chose from. Life Factory also carries glass water bottles.

Online Resources:

packagefreeshop.com (Has EVERYTHING to go waste-free and helpful tips) amazon.com ( I try not to, but sometimes I'll check amazon for a better deal on a waste-free product) google.com (When in doubt, google it. I found so many answers by just googling them)

• Food Storage- Glass or Stainless Steel. Or Ball Jars. There are sizes for all needs!

Pinterest- I created a waste-free board so I could save all the recipes and products I found and liked.

• Paper Towels- I use rags to clean up all kitchen messes. Once a towel gets old or ratty you can cut it up into small squares for cleaning.

Instagram- I started following wastefree Instagram pages. Gave me a lot of good ideas

• Sponges- I use the brushes with wooden handles. You can replace the

YouTube- DIY videos and videos of people's living waste-free lives.

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BRIARPATCH FOOD CO-OP | Fall 2019

ALL T

! t o n u o y d i K oats! GOATS

G L A C O L R FO E V O L E H

By Laura Petersen

I

t all started 12 years ago with a Nigerian dwarf milking goat named Latte.

That’s when Shannon Friedberg and husband Steve Nightingale first fell in love with the ruminants. “I love goats and their curious nature. There’s no animal like them,” said Shannon.

After several years of trying their hands at raising different animals – pigs, meat chickens, laying hens and wool sheep – they found their calling with milk goats. “This is what spoke to us because we love, love, love the milk,” said Shannon.

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lotion that was gentle and mild with no gimmicks.

Now the husband and wife team raise and show a Swiss breed, called Oberhasli, known for their winter hardiness, agility and robust production of sweet milk. The gentle and kind goats are the all-star milk producers behind the Nightingale Farms body care line of goat milk lotion and soaps made by hand in small batches and carried in BriarPatch’s Wellness Department.

When Shannon’s goats produced more milk than her family could consume several years ago, she looked for other ways to put the milk to good use. It took her a year of trial and error to fine-tune a recipe that she was happy with. The result? A fast-absorbing

Nightingale Farms lotions and soaps differ from the competitors. “We use fresh milk, and a higher concentration of milk compared to other products that use dry milk,” said Shannon.

Yarn shops, knitting conventions, and craft fairs from the Bay Area to Southern California to Nevada provide an eager market of high-end vogue knitters and handcrafters. People with eczema love it, and one customer orders a gallon of lotion every six months. Teachers and nurses and folks who wash their hands a lot are also big followers. Batches are kept small – just 12 bottles at a time to keep products fresh.

BRIARPATCH FOOD CO-OP | Fall 2019 The soap is long-lasting and cures four weeks before it is packaged and sold, and it’s offered in 15 different scents.

In smaller amounts, Nightingale Farms also makes lip balm and sprays.

Everything is made and prepared for shipping in the small converted shed on the couple’s property. The milking parlor doubles as the business office.

slow down. Erin is the perfect next step,” said Shannon. What’s next for Shannon and Steve? They are ready to focus on animal breeding and showing.

Their animals are getting recognition

Erin is looking forward to connecting with the community through her love of goats, expanding the business in new ways, and growing her connection with BriarPatch. “It’s a beautiful established business. I can’t wait to hear what people want,” she said. Learn more: nightingalefarms.net.

Sitting at her kitchen table at the family homestead on Colfax Highway, Shannon reminisced about her journey with one of the world’s oldest domesticated animals.

Joining her at the table was young goat herdess Erin Kaiser who was preparing to take over the reins of the business.

In the early days, Shannon made lotion and shared it with her co-workers at the Sheriff’s office where she worked as a dispatch. Soon people were ordering it for Christmas gifts. The business was born in 2011.

BriarPatch carries a full line of goat milk cheeses like feta, gouda, drunken goat cheese, raw cheddar and Monterey Jacque, mozzarella, ricotta, marinated goat cheese, and spreadable cheeses from Bella Capra, Redwood Hill Farm, Central Coast Creamery, Mitica, Cypress Grove, Mt. Sterling, Laura Chenel's and Amalthea Organic Dairy.

“It kind of grew by itself,” said Shannon.

And did it ever grow quickly. In no time, the couple was working full-time raising goats and running a body care business, answering emails into the wee hours of morning, and managing three employees.

Tired and ready to offer a turnkey business to the next generation, they connected with Erin through Nevada County Grown. “I knew it was a good fit as soon as I met her. We want to

rural lifestyle. She is a beekeeper and raising a small herd of goats she uses for brushing. With the threat of wildfire looming in California, goats have increasingly become big business in Nevada County.

This spring, the Nightingales had 30 kids born to the herd, 20 of which were boys.

All but a few were sold to brushing companies.

In the dairy case look for pasteurized goat milk from Meyenberg and Summerhill Dairy and Kefir milks and yogurts from Redwood Hill Farm and Capretta.

in the goat-breeding world, and last year they had the highest-producing goat in the country with 3,600 pounds of milk!

Originally from Arkansas, Erin is a relative newcomer to Nevada County and already she is settling into the 19

BRIARPATCH FOOD CO-OP | Fall 2019

Staff Picks What is your favorite cozy and comforting product at BriarPatch?

Mary lou,

Front End Cashier

Epsom Salt Baths “I like Epsom Salt baths. The magnesium seems to be more absorbable. I sometimes add jojoba oil and different essential oil like lavender or arnica for sore muscles."

Patrick, Grocery Clerk Yerba Mate ‘Revel Berry' “It tastes good and it’s a good way to keep working through the day.”

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Kenny, Perishables Clerk Haig’s Delicacies Baba Ghannouge “It is so smoky and dark. I love dark flavors touched by fire.”

BRIARPATCH FOOD CO-OP | Fall 2019

John, Perishables

Kelsey, Produce Buyer

Annie Chun’s Mini Wontons

Organic medley potatoes

“You can add chicken broth, soy sauce and green onions and BOOM! You have wonton soup just like that. Amazing fried and steamed, too.”

“They are so good. I’ve mashed them and quartered them and thrown them in the oven and baked them. My mom loves ‘em.”

Kim, Housewares Buyer Frida Kahlo hand painted stainless steel cups “I lived in Mexico for four years and I’ve always been a fan of her. She was such a unique individual.”

Stephen, Front End Clerk Three Forks - Purdon Porter “I always try and support the local breweries! Nice dark, malty and perfect for that fall weather. Looking for a true porter? Look no further!”

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BRIARPATCH FOOD CO-OP | Fall 2019

BriarPatch Meat Department A Cut Above the Rest

By Laura Petersen

B

riarPatch is committed to offering the best local, organic, and natural meats and sustainable seafood available. Our Meat & Seafood Team is a tight-knit crew with bonds like family: a diverse group of artists, musicians, parents, students and outdoor-lovers with great pride in their work and the quality products they provide to the community. We’d love to introduce you to some of them.

Ilene Nishime, Meat Cutter

Local artist Ilene Nishime had 13 years of food service experience before moving to Nevada County from the Bay Area three years ago. Her love of food began early when her parents gave her freedom in the kitchen, and she attended a cooking school in Utah.

At BriarPatch, Ilene is a solid cutter, seafood specialist and buyer. She’s knowledgeable in sustainable fisheries, catch methods and the complexity of seafood supply chains. She enjoys how she can stand behind everything in the case because it’s held to such a high standard.

“It would be difficult for me to work somewhere where I couldn’t be honest with people. Our meat is the only meat I will eat because I know where it comes from and how clean it is.”

There was a time when Ilene was the only woman in the department, an environment she feels completely comfortable in. With her big personality, even in a small “fish bowl” space, Ilene feels at home working alongside the dudes.

“Here, there’s more custom cutting,” he said. “At BriarPatch, we make a lot of things from scratch. They really care about quality.”

In his first eight months at the Patch, Brad marveled at the selection of “grassfed” and “gamier” options like buffalo. “I love to eat. I’m hungry right now.”

A Bear River High School graduate, Brad is glad to be back home where people are friendly, and outdoor recreation – river days, mountain biking and fishing – is plentiful.

Ilene Nishime, Meat Cutter

He recommends the Niman Ranch Burgundy Tri Tip, “sauced up.”

“It’s amazing.”

Jeff Saunders, Meat Cutter

A production leader in the department known for being “super-consistent and clean,” Jeff came to the Patch two-anda-half years ago.

A Nevada Union High School graduate, Jeff has worked in the manufacturing and shipping industry and other local grocery store meat departments. He has lived in Nevada County for 40 years.

Brad Muckelvane, Meat Cutter

Jeff enjoys the variety of tasks – stocking product, working with the public – and the aspects of physicality and working with his hands.

“I’ve never had a desk job.”

“It’s like a second family. They’re my boys,” she says.

He also likes machinery, and there’s machinery involved. As the department’s main sausage-maker, Jeff creates house-made masterpieces using chicken, pork and lamb in a variety of flavors.

Brad Muckelvane, Meat Cutter

He likes the work so much he never called in sick last year.

Considered the most experienced journeyman cutter on the team, Brad returned home to Nevada County 22

earlier this year after working in meat departments at big-box grocery stores in Henderson, Nevada for 11 years.

“I like working with BriarPatch. They have their act together. It’s probably one

Jeff Saunders, Meat Cutter

BRIARPATCH FOOD CO-OP | Fall 2019 of the best jobs I’ve had. I feel valued. My boss lets me know how he appreciates me,” he said.

Nida Owens, Meat Clerk

New to the department in June, Nida previously worked in the BriarPatch deli as the front-of-house supervisor.

When the opportunity came up to learn something new, she jumped at the chance.

Nida Owens, Meat Clerk

“OMG I love it. It’s such a good change.

I come to work alive and happy. I’m learning so much,” she says, adding that the support she gets from the team and her manager are encouraging. She and Ilene bring girl power to the team. “We seem to be rocking it with the guys. She and I have developed a sister bond.”

Nida’s background in bartending, managing a juice bar, and a working as a preschool teacher for a decade give her the skills to work with a diverse range of customers and personalities.

Nida loves the selection she brings home, like the seasoned carne asada, and salsa from the deli, that make “the best taco salad.” Another favorite was “surf n’ turf”: crab cakes and Niman Ranch filet mignon.

She enjoys the production shifts, grinding meat and learning how animals are raised. In the future, she hopes to learn the art cutting.

Jason Swain, Meat Cutter

Jason Swain, Meat Cutter

A department veteran and experienced cutter, Jason has been assisting with inventory, ordering, and production for almost three years. He works alongside Tristan running the Meat Department and has meat department experience at another local grocery store in town.

“We’re head-and-shoulders above them. Our meat is higher-priced, but it’s because of the quality,” he said.

Tristan McLarty, Meat & Seafood Manager

Cutters differ from butchers of old who used to break down the entire animal.

“Very few places do that anymore,” says Jason. Instead, cutters, like Jason, work with sections of animals. “I appreciate knowing all the parts of an animal and what they’re good for. There isn’t much

wasted,” he says.

He enjoys his job at BriarPatch (one of three he holds in the community) and the newness each day brings. He also appreciates the camaraderie of the team.

“I like my jobs and I like who I work with.

It’s like coming to a friend’s house. It’s like I’m going to help a friend. I treat all my jobs like family.”

Tristan McLarty, Meat & Seafood Manager Tristan came to BriarPatch four years ago from a food service background, managing natural food stores and restaurants. He had experience ordering, scheduling, and directing people, but his knife skills were rudimentary.

“The learning curve was a lot. I still continue to learn,” said Tristan who watched YouTube videos to learn the art of cutting. He says the fundamentals of a skilled cutter are passion, respect for the animal and pride in taking something rough and turning it into a quality cut of meat. He has tried most everything but admits he won’t eat anything with toenails.

Born and raised in Nevada County, Tristan went to college in Santa Cruz.

As a political science major, he aspired to change the world. A former lifeguard and paramedic, Tristan always thought he’d be a teacher, and in some ways that’s exactly what he has become through his coaching and guidance of the Meat & Seafood team.

He respects folks who utilize the entire animal, and says femur bones – previously considered an afterthought - are now huge sellers among followers of Weston A. Price (a proponent of the benefits of bone marrow). Tristan takes a lot of pride in the Nevada County Free Range Beef program, buying whole animals from local Rancher Jim Gates whose practices of carbon sequestration and other regenerative agriculture philosophies positively impact the land.

“It’s something that has opened my eyes. By supporting Jim, we’re undoing damage left behind by the Gold 23 Rush,” says Tristan.

BRIARPATCH FOOD CO-OP | Fall 2019

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

Slow Cooked Beef Stew

By Tristan McLarty Ingredients ¼ cup all-purpose flour ¼ tsp. freshly ground pepper 1 lb. Nevada County grass fed beef, trimmed and cut into inch cubes 5 tsp. vegetable oil 2 Tbsp. red wine vinegar 1 cup red wine 3 ½ cups beef broth, homemade or low-sodium canned 2 bay leaves 2 Tbsp. fresh thyme 1 medium onion, peeled and chopped 5 medium carrots, peeled and cut into ¼-inch rounds 2 large baking potatoes, peeled and cut into 3/4-inch cubes 2 tsp. salt Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot.

Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.

Add fresh minced thyme and stir in. Add broth or water if the stew is dry. Season with salt and pepper to 24 taste. Ladle among 4 bowls and serve.

BRIARPATCH FOOD CO-OP | Fall 2019

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

1.

Don’t overwhelm yourself and try to change it all in one day.

Just change one thing at a time.

2.

Do your research. Watch videos of people going waste free, it answered so many questions I had.

3.

Plan ahead! Have meals and snacks ready and with you so you don’t end up buying something in a package when you get hungry.

4.

Start following people that live waste-free on Instagram and Facebook. It’s motivating and they have a lot of good tips and tricks to share.

5.

I used Pinterest a lot to look up waste free ideas and recipes.

6.

I even searched Google for waste-free products like make-up and found there are so many companies starting to go waste-free!

7.

Keep a reusable straw and bamboo cutlery in your car. I use them a lot!

8. Always keep a full reusable water bottle with you.

9.

Support your local farmers market. đ&#x;˜Š

10. Always keep your reusable bags in the car with you.

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BRIARPATCH FOOD CO-OP | Fall 2019

Growing Palm for Good

By Seanan Maher

P

"...when done right, it’s also the highest yielding vegetable oil on the planet, producing 5-10 times more oil per acre compared to other commodity oils."

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alm Done Right is a system created by Natural Habitats, a company focused on the collection, production, and trade of organic and fair trade palm oil. One goal of the company is to find a way to meet the unceasing demand for palm oil without compromising the people producing it or the habitats it comes from. Palm oil is commonly associated with the destruction of natural environments, displacement of forest animals, and other horrific images and outcomes of human greed, but Palm Done Right has created a system for the growth, harvesting and production of palm oil that does not harm the environment, or the people in charge of the oil’s creation.

As the demand for palm oil has increased over the past several decades, a system evolved which favored large corporations, huge plantations, and focused solely on profit, ignoring ecological, cultural and social impacts.

Palm oil is an extremely versatile substance, which can be used as a cooking oil for baking, frying and sautéing, and used in more than half of the products you would find in your pantry, bathroom cabinet or laundry room. So why not just use less of it?

There are actually good reasons. It serves many purposes, like as an alternative to butter for vegans and vegetarians, a source of important antioxidants, a way to extend the shelf life of other products, a source of improvement of the functionality of soaps and other cleaners, and as a sustainable alternative to petroleum ingredients in cosmetics. Not to mention, when done right, it’s also the highest yielding vegetable oil on the planet, producing 5-10 times more oil per acre compared to other

commodity oils.

The problem lies not in palm oil itself, which is an inherently sustainable, nutrient-dense oil, but in the way most palm oil is produced, which often leads to the demise of critically endangered species like the Sumatran tiger, the Asian rhinoceros and the Sumatran orangutan.

The people behind Palm Done Right recognized the immediate need for a new system of production, which enables us to still use this incredible natural oil, but not harm the environment it comes from, and the creatures living in that environment.

What is Palm Done Right? Not only is it a way of going beyond the standards and certification already in place for maximum accountability and sustainability, it’s also a campaign to get the word out about the positive impacts palm has when grown the right way.

Their production practices and growing number of partnerships with retailers, farmers and the habitats they’re working with are helping to make palm oil the most sustainable and versatile it possibly can be.

September is Palm Done Right Month. Learn more about the people doing it right and their practices at palmdoneright.com.

BRIARPATCH FOOD CO-OP | Fall 2019

Give Thanks for delicious ready-to-go Thanksgiving foods from our deli.

Available Sunday, November 25 No Pre-Orders, We’ll Have Plenty!

Roasted Diestel Turkey Vegetarian Stuffing Breast, Sliced Organic Maple Sweet Organic Mashed Potatoes Potatoes Green Bean Casserole (original and vegan) Orange-Cranberry Turkey Gravy Sauce (wheat-free) Vegan Mushroom Gravy (wheat-free)

Don' t Forget Dessert!

Check out our bakery for: Pumpkin Pie Apple Pie Pumpkin Bread Cheesecake

and more!

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s p i T g n i v T hanksgi

BRIARPATCH FOOD CO-OP | Fall 2019

s p i T g n i k o o C ke y

Brine Your Bird

hether you’re cooking your first Thanksgiving turkey, or maybe it’s not your first rodeo, it’s always good to have a checklist with tips and reminders.

Make sure you take into account the amount of time you need for each step of the process so you don’t end up cutting corners. Here are a few things to keep in mind as you go and take a look at marysturkeys.com for helpful information.

Brining the bird, especially if it’s a Heritage/Heirloom turkey, is an important step as this will make it more flavorful and moist. Brine kits are available at BriarPatch, or maybe you have your favorite go-to combo.

You can set the bird up in a cooler with ice to make sure you can keep it at a safe temperature and also maximize refrigerator space for other items.

How Big of a Bird to Buy?

Use a Cooking Thermometer

Tur

W

You’ll want to get one to two pounds per person, depending on how hungry your crowd is and how many leftovers you’d like.

Thaw Your Turkey

Thoroughly thaw out the bird if it isn’t already defrosted. The time you’ll need depends on the size of the turkey, so be sure to count backwards from the day you’ll cook it and may take several days. This is best done in the refrigerator, or you could immerse it in cold water in your sink and change the water every half hour. Remember to take into account the time you plan to brine the turkey (24 to 48 hours). FYI: BriarPatch's Turkeys are never frozen!

Prep Your Turkey

Make sure to get everything out of the chest cavity (bag of neck/gizzards) and off the bird (plastic or metal clip holding the drumsticks) before putting it in the oven. Rinse the bird thoroughly inside and out and pat it dry with paper towels or clean cloth towels once it's thawed.

Get a reliable cooking thermometer and practice where you’re going to stick the thermometer to check for doneness – into the inner thigh and not touching the bone - before you put the bird in the oven to cook…and then thoroughly clean the thermometer before using it again. That way when you’re in the heat of the moment, you won’t be wondering where to check the temperature and stick it somewhere that won’t give you a clear read. There are videos online that can show you how to do this. You want the turkey to reach 150-155 ° if it’s a Heritage/Heirloom Turkey or 165-170 ° if it’s a Free Range Organic Turkey when you check for doneness in the thigh. Maybe your turkey has a pop-up doneness indicator? You still want to use a thermometer.

Check the Chart

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

Once the Turkey’s Out of the Oven

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Also figure in at least a half-hour to tent the turkey in foil so the meat can rest and the juices can redistribute. You’ve invested a lot of time in getting this far, let the meat rest for optimum juiciness before carving.

y e k r u T k l Let ' s Ta O options for

BRIARPATCH FOOD CO-OP | Fall 2019

on-GM Organic and N g feast in iv g s k n a h T yo u r

O

ur fresh, not previously frozen, Thanksgiving turkeys are available for sale starting on Thursday, November 21.  We are offering 4 different types, all California raised, non-GMO verified, superior quality: • Mary’s all natural, non-GMO verified • Diestel Organic, non-GMO verified

• Diestel Organic Heirloom, non-GMO verified • Mary’s Heritage, non-GMO verified We will have plenty on hand, no need to reserve. The turkeys range in size from petite "just under 10 pounds" up to the high 20s. We recommend 1 ½ 2 pounds per person, minimum, plus more for leftovers.

Mary’s Free-Range

From Sanger, Ca (near Fresno) 240 miles away Natural Non-GMO Turkey Weight range available per bird: 9–24 pounds, Free Range, No Preservatives, Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO Free, Gluten-Free, *

Heritage Non-GMO Turkey Weight Range Available Per Bird: 9–20 pounds, Free Range, No Preservatives, Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO Free, Gluten Free, Narragansett Breed: Oldest United States Turkey Variety, More “Wild” (they can fly, breed naturally, and mature slowly), More thigh (dark) and less breast (white) meat, rich flavor, firm texture, COOK STUFFING SEPARATELY, **

We also feature an assortment of uncured, non-GMO, holiday hams and delicious lamb in addition to our wide variety of fresh meat and seafood offerings.

We have organic spices and brine kits, turkey pans, poultry rubs, roasting instructions and all the fixin’s for your holiday feast!

Diestel

From Sonora, Ca (Sierra Foothills) 124 miles away Natural Non-GMO Turkey Weight Range Available Per Bird: 9–24 pounds, Free Range, No Preservatives, Certified Organic Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO-free, Gluten-free, *

Organic Heirloom Weight Range Available Per Bird: 10–24 pounds; Free Range; No Preservatives; Certified Organic Vegetarian Diet, No Antibiotics; No Added Hormones; Certified Non-GMO, Gluten-free; Bred From Rare, ‘Old Fashioned’ Breeds of Turkeys: Auburn, Black, & American Bronze Heirloom, Matures Slowly, Broad Breasted, More White Meat, Less Fat, Full Flavor, *

* More info at the meat counter. ** Cooking instructions at the meat counter.

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BRIARPATCH FOOD CO-OP | Fall 2019

Shoppers’ Forum

What makes you feel cozy and content?

Sitting in my living room in front of a nice fire.

Lots of Mexico!

– Tom Van Wagner

– Bonnie Howard

Cuddling up on the sofa with a hot cup of tea to watch a British movie.

– Maxine Paunovic

Community Spotlight CHIRP, California Heritage Indigenous Research Project

B

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

Learn more about the local Nisenan and Heritage Day: Nisenan.org Learn more about CHIRP: chirpca.org

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Being home with my people and my dog.

A warm fire, good soup and family.

– Cindy England

– Steve Hill

BRIARPATCH FOOD CO-OP | Fall 2019

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

September: Pike City Volunteer Fire Department The Pike City Volunteer Fire Department’s mission is to keep the Pike City community fire free by providing fire protection and emergency response services to the communities of Alleghany, Forest City and Pike City. The Pike City Fire Department is built entirely out of volunteers and is the only one to service the Pike City area. They rely completely on the involvement of the community to help them provide their services, which includes responding to fires, emergency medical technicians and hamburger nights at the station!

The PCFD also has a Facebook page where they provide live warnings and updates for the community.

For more information on what they do, where they’re located or how you can help out, they can be reached at their website, prcsd.specialdistrict.org, by phone at (530)288-0624, or by email at plioceneridge@gmail.com.

October: Women of Worth

November: Interfaith Food Ministry

Women of Worth is a non-profit organization founded over 20 years ago by Sandy Escobar-Schmidt, a survivor whose personal passion is to help abused women and children escape domestic violence. WoW helps families in crisis, victims of domestic violence, sexual assault and human trafficking. They also offer programs to increase self-reliance and improve quality of life by helping victims rebuild their lives with dignity, hope and safety.

Interfaith Food Ministry is a non-profit dedicated to providing supplemental food to families in Western Nevada County and reducing food insecurity.

They work to feed the hungry, helping to sustain good health and human dignity, while receiving no government funds and relying entirely on donations of money and food and the work of 450 volunteers.

Women of Worth provides no-cost services, including short-term assistance for families in crisis, and long-term transitional programs to enable women to safely escape domestic violence. Women of Worth is supported almost entirely by the generosity of a great community.

Since 1987, Interfaith Food Ministry has served 700,000+ seniors, families with children, and single adults.

Now, the new building on Henderson Street provides more food storage and the ability to serve a greater number of clients. Interfaith Food Ministry also provides CalFresh outreach and application assistance to their customers and the community.

WoW’s “Hetty’s Haven” provides emergency shelter, transitional housing, counseling and support groups, advocacy and case management, furniture and personal items, educational and career assistance, life skills training and mentoring, financial education, and legal assistance.

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BRIARPATCH FOOD CO-OP | Fall 2019

An Ancient Grain with Timeless Appeal

By Louise Jones

A

n ancient species of grain from the dawn of agriculture, einkorn is being rediscovered as a nutrientrich whole grain. It has a wildplant-like capacity to draw up nutrients from soil depths and then store them in the grain.

This trait enables wild seeds to thrive in uncultivated soil, but has gradually been lost in modern wheat over millennia of domestication.

Wild einkorn was harvested in the late Paleolithic Ages, around 15,000 BCE, and has never been ‘bred-up’ for modern agrochemicalbased farming. It has survived in remote mountain villages from the Balkans and Pyrenees to the Caucasus Mountains, beloved by peasants through the ages for its rich flavor, digestibility and resilient ability to thrive in organic soils.

Einkorn is not an ancestor of, nor genetically related to, modern wheat; all modern wheat evolved from wild emmer. It’s the ancient grain that has stayed more true to its roots than any other.

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Einkorn Apple Pie

Directions

Crust

Mix the dry crust ingredients.

1 cup + 2 Tbsp.

Add the wet ingredients. This recipe is about consistency more than exact measurements; this is a starting point. If the dough is too wet, keep adding flour until you create the right consistency for pie crust dough.

einkorn all-purpose flour ¼ cup avocado oil ½ tsp. salt 1 Tbsp. coconut sugar 2 Tbsp. cold water Filling 6-8 green apples, peeled and sliced

Einkorn can be used either as flour or as whole grains to be soaked and sprouted, or cooked in a way similar to rice or barley. Compared to baked goods made with modern wheat, baking with einkorn produces a 'lighter, richer, nutty flavor.’ See for yourself with this recipe!

1/4 cup einkorn flour

BriarPatch carries einkorn flour. You can find the whole grain online at sources such as: breadtopia.com/store/ organic-einkorn-wheat-berries

¼ cup butter or vegan butter

2 Tbsp. tapioca flour /3 cup coconut sugar

2

1 ½ tsp. cinnamon ½ tsp. nutmeg Crumb Topping ¼ cup coconut sugar ½ cup einkorn all-porpose flour ½ tsp. cinnamon

Roll out the crust between sheets of wax paper until circular, 1/8 inch thick.

Peel off one sheet of wax paper and lay the dough face-down over the pie plate. Carefully peel off the other piece of wax paper. Crimp the edge with a fork all the way around the dough.

Fill the crust with a layer of foil and pie weights. Pre-bake it without filling at 350 ° for eight minutes. It doesn’t need to be completely done, just enough to not get soggy during the final baking process.

Assemble and add the filling and topping. Bake at 375 ° for 45 minutes; covered with foil for 30 minutes and uncovered for the remaining 15 minutes.

BRIARPATCH FOOD CO-OP | Fall 2019

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BRIARPATCH FOOD CO-OP | Fall 2019

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BRIARPATCH FOOD CO-OP | Summer 2019

KNCO

NEWS TALK

830

NEVADA COUNTY'S FIRST CHOICE FOR LOCAL NEWS

Tune in to Briar Patch CO-OP Farm and Agricultural Reports at 8:22am every Monday, Wednesday and Friday morning on KNCO Newstalk 830 Radio...

... NEVADA COUNTY’S FIRST CHOICE FOR LOCAL NEWS!

Joe Hevia, Senior KNCO Account Executive & Fully Paid Briar Patch Member/Owner Since May 2006 joe@knco.com

10TH ANNUAL

February 7-9, 2020 G ra ss Va l l ey, C a l i fo r n i a

FEATURING…

Dr. Vandana Shiva

Food Sovereignty Activist & Author

REGISTER ONLINE TODAY!

FoodandFarmConference.com

BRIARPATCH FOOD CO-OP | Fall 2019

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

Ilene Cristdahl, ND, LAc

INTRODUCING Aroma Acupoint Therapy The use of organic essential oils on acupuncture points for a gentle, effective treatment. See website for more details.

530.470.8707

101 Providence Mine Rd, Ste 104 ~ Nevada City activatehealingnd.com

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BRIARPATCH FOOD CO-OP | Fall 2019

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BRIARPATCH FOOD CO-OP | Summer 2019

BRIARPATCH FOOD CO-OP | Summer 2019

BRIARPATCH FOOD CO-OP | Summer 2019

BriarPatch Food Co-op 290 Sierra College Drive Grass Valley, CA 95945

OUNDRY - MINERS F fo info re in moore forr m oooopp fo .c .c h h tc tc a a rP rP a a ri ri B B it isit V Vis

r e b m e t Sep WNER IS A CO-OP O

t n u o c s i D Month!

10

%

off

one shopping trip in September Ownership must be current or fully-paid to receive discount.

Not current? Just renew at any register. Discount is not in addition to senior, volunteer, or employee discounts.