The Vine Winter Issue 2021/2022

Vine

THE

BriarPatch Food Co-op | Winter 2021-22

UNFI employees shine in the face of adversity Pgs. 12-14 Rahlene’s Sandwich Pg. 15

THE

Vine

Table of Contents

Winter Issue

December 2021 - February 2022 Published quarterly by

pgs. 12-14

BRIARPATCH FOOD CO-OP

The Vine Team

3-5

Recipes from the Editor

6

From the General Manager

Marketing Manager Rebecca Torpie

7

8-9

Editor Paula O’Brien paulao@briarpatch.coop Art Director Holly Pesta

pg. 16-17

From the Board President Totally Tubular Winter Veggies

10

Co-op CAUSE

11

Owner Information

12-14

UNFI — Delivering Truckloads of

Contributing Photographers and Designers Seanan Maher, Laura Petersen

Kindness

CONTENT CONTRIBUTORS Alana Lucia, Chris Maher, Laura Petersen, Rebecca Torpie

16-17

Equal Exchange Puts People

Before Profit

18-19

Spice It Up For Your Sweetie

20-21

The Skinny On Healthy Skin

22-23

Take a Tour of Auburn!

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

pgs. 18-19

Co-op Hours Every day 7 am - 10 pm Deli 7 am - 9 pm Meat 8 am - 8 pm

15

24

Rahlene’s Sandwich

Christmas Morning Crêpes

Christmas Eve 7 am - 7 pm • Deli 7 am - 6 pm Christmas Day - Closed

On our cover:

New Year’s Eve 7 am - 9 pm • Deli 7 am - 8 pm New Year’s Day 9 am - 9 pm • Deli 9 am - 8 pm

pg. 24

Bunny Potluck cover design and illustration

by Seanan Maher

Follow us! See the latest photos and videos highlighting the best of BriarPatch!

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@briarpatchcoop

BriarPatch Food Co-op | Winter 2021

Recipes from the Editor

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BriarPatch Food Co-op | Winter 2021

Recipes from the Editor

By Paula O'Brien, Editor Share kindness one bite at a time with these delicious recipes that fill the belly and the soul.

Beef Bourguignon Makes 6 servings Classic and delicious, this stew is sure to become a favorite for your friends and family.

3 lbs boneless beef chuck, cut into 1 ½ inch pieces 2 tsp salt 1 tsp pepper 3 Tbsp olive oil 5 slices bacon, chopped 2 medium yellow onions cut into 1-inch chunks, or 2 cups peeled pearl onions 6 cloves garlic, peeled/smashed 2 Tbsp balsamic vinegar 1 ½ Tbsp tomato paste ¼ cup all-purpose flour 2 cups dry red wine 2 cups beef broth 2 cups water 1 bay leaf ½ tsp dried thyme 1 ½ tsp sugar 4 large carrots, peeled and cut into 1-inch diagonal chunks 1 lb small Yukon Gold potatoes, cut in half 2 cups sliced mushrooms

Chopped parsley, for serving

Sour cream, for serving

Preheat oven to 325º, set rack in lowermiddle position.

Pat beef dry, season with salt and pepper. In large pot or Dutch oven, heat 1 Tbsp oil. Brown meat in batches, turning with tongs, about 5 minutes per batch.

Transfer meat to a plate, set aside.

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Fry bacon along with onions and garlic until lightly browned. Add balsamic vinegar. Stir with wooden spoon, scraping brown bits from bottom of pan, for about 5 minutes. Add tomato

paste and cook 1 minute more. Add beef with its juices back to pan and sprinkle with flour. Stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf and sugar.

Stir again to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with a lid, transfer to preheated oven and braise for 2 hours.

Remove pot from oven and add carrots,

potatoes and mushrooms. Cover and place back in oven for about 1 more hour, or until vegetables are cooked, broth is thickened, and meat is tender.

Remove bay leaf. Taste and adjust seasoning if necessary.

Serve stew warm with fresh parsley and a dollop of sour cream. Or, cool to room temperature and refrigerate until ready to reheat and serve (within three days).

BriarPatch Food Co-op | Winter 2021

Seaweed Rice Balls (Jumeokbap) Makes 10 - 16 Jumeokbap (say Joo-Moke-Bop) is an easy-to-make Korean dish, great for lunch or snacks, or as a side dish along with spicy foods. It’s very versatile; try adding veggies, meat or scrambled eggs and discover your own favorite combinations.

1 cup short-grain rice (like sushi rice) 1 cup plus 2 Tbsp water and more for rinsing rice 2-inch square of kombu (optional) 3 toasted nori seaweed sheets (used to roll sushi) 1 ½ tsp tamari ½ tsp sesame oil, more for coating glove

Sesame seeds, for garnish

Make the rice: Rinse rice with cold water in large fine mesh strainer for 1-2 minutes, or until water runs very clear.

Drain well.

On stovetop, briefly stir rice and water in saucepan. Place kombu on top of rice, cover saucepan with tight-fitting lid.

Turn heat to medium-high and cook until water just reaches a simmer. Reduce heat to medium-low to maintain simmer, cook for 16-18 minutes or until all liquid absorbed and rice is tender.

Remove saucepan from heat (lid still on) and let rice steam for 10 more minutes.

Discard kombu.

Cut seaweed sheets into small pieces with scissors or process in food processor until coarsely shredded.

In medium bowl, mix rice, shredded seaweed, tamari and sesame oil until incorporated.

Put a plastic glove on one hand. Add a few drops oil to plastic glove so rice doesn’t stick. Don’t want to use a glove?

Add a few drops oil to your ungloved hands. When rice is warm enough to handle (not cold), put 2-3 Tbsp rice on your palm and squeeze lightly until rice sticks together. Shape into a ball.

Repeat until rice is finished; garnish with sesame seeds.

Vegan Posole Makes 4 servings Colorful, cozy comfort food that warms you from the inside out. Using dried chiles gives this dish authentic flavor.

Perfect for your holiday celebration table, or dinner anytime. The toppings give you great flavor and texture contrast, so don’t skimp on the fixin’s!

30 oz hominy, drained and rinsed 3-4 whole dried New Mexico chiles 2 tsp ancho chile powder ½ tsp crushed chile flakes 8½ cups vegetable broth 1 lb crimini mushrooms, sliced ½ medium white onion 2 large garlic cloves 1 tsp coarse sea salt, plus more to taste 1 tsp dried Mexican oregano (or sub regular) 1 large bay leaf 2 Tbsp olive oil Toppings: 8 oz green cabbage, shredded 6 whole radishes, thinly sliced into rounds Pinch dried Mexican oregano Lime wedges – just a squeeze of juice!

Once water boils, place de-seeded chiles, ancho chile powder, onion and garlic in the pot. Simmer at low heat until chiles have rehydrated and onion and garlic have softened.

Once softened, reserve boiling liquid.

Place boiled ingredients in blender and add about ½ cup boiling liquid.

Blend until you have smooth sauce. If needed, add more of the boiling broth to get smooth consistency. Strain sauce through strainer and set aside. Discard the rest of the boiling broth.

Over medium heat, add 2 Tbsp. olive oil to large soup pot. Add mushrooms and sauté for about 8 minutes or until soft.

Add in chile sauce. Add 1 tsp coarse sea salt and stir; add 1 tsp Mexican oregano and stir. Add hominy and stir again. Add vegetable broth and bay leaf, stir until well-combined.

Turn heat to medium-low, cover pot and simmer 30-45 minutes, until hominy is very tender. As posole cooks, slice/chop toppings.

Taste/adjust seasonings. Cool slightly and serve with toppings.

Non-dairy sour cream

Bring small pot of water to a boil. While water heats, use scissors to open chiles and remove hard stems, seeds and veins.

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BriarPatch Food Co-op | Winter 2021

Take this Job and Love it!

By Chris Maher, General Manager

L

ike many co-ops, at BriarPatch, our Ends Policies shape everything we do. Ends #5 is: “BriarPatch exists so that owners, customers and other members of our community have…”a major employer that provides a healthy, fair and considerate workplace for employees.”

Every two years, we conduct a comprehensive employee satisfaction survey, to see how we’re doing as an employer and how we’re doing as working team members. We use an unbiased, outside consultant who conducts surveys at co-ops all over the country. This allows us

recommend BriarPatch as a good place to work.

“Safety in the COVID era.” The statement I have confidence that BriarPatch handled COVID in the best way possible scored very highly.

Employees cited appreciation for communication of new developments and providing masks, tests, time off when needed, and generally taking steps to make a difficult situation as tolerable as possible.

Our staff collectively maintained a safe workplace that extended to our shoppers during the pandemic.

Co-op’s commitment to creating an inclusive work environment has contributed to my job satisfaction.

“Institutional support for a culture of inclusion and respect.” Questions addressing policies, systems and structures the Co-op puts in place to ensure equitable treatment and increase diversity and inclusion scored very high. Our commitment to diversity is front and center as a priority, from the selection of our CAUSE recipients to the purveyors of the products we carry.

“Our staff showed they’re knowledgeable and excited about the role the co-op plays. There’s a shared vision of purpose and commitment…”

“Pride in serving our community.” Our staff showed they’re knowledgeable and excited about the role the Coop plays. There’s a shared vision of purpose and commitment to making a meaningful contribution to the immediate, and global, community.

to see our own progress over time, benchmarking internally and against other stores.

Our scores are also compared to 280 Co-op surveys across the country; all scores in our survey were in the top or second quartile.

We saw no dramatic increases in score on any question since 2019, though the trend was generally upward with no scores for any question decreasing either. Given the upheavals of our daily routines, and exponential stressors added in the last 18+ months, we consider this remarkable.

Our staff’s response to statements on the survey give a good indication of how we’re doing.

“They take good care of us.” Scores were really high on statements such as Co-op management is sincerely interested in the needs and welfare of the employees, and I would 6

“Appreciation for benefits.” The highest scoring question was The benefits package is valuable to me, closely followed by I am satisfied with the amount of money BriarPatch pays toward my health, dental and vision insurance.

“Feeling appreciated.” Scores increased significantly for questions like I receive recognition for my contributions to the Co-op, and My department manager and supervisors acknowledge and appreciate my contributions to the department.

This year, we also added questions on diversity, equity and inclusions (DEI). Employees gave high marks to Throughout the Co-op, differences are accepted and honored, and The

98% of eligible employees participated in the survey, an amazing turnout, and in and of itself, demonstrative of the care our staff shows for the Co-op.

We’re proud of the culture of respect, shared values and resources for wellbeing we can provide the people who work hard to make the Co-op the heart of the community that our shoppers trust us to be.

By Alana Lucia, BriarPatch Board President

I

f I’m enjoying a tasty morsel of something while my grandson is visiting, he gets really close and tells me, “Nana, sharing is caring.” Well, isn’t that the truth! There is nothing in this world that makes me feel warmer on the inside than having something nice to share with the people I love.

I believe the instinct to share is part of our human nature, and it’s deeply rooted in what it means to be a cooperative grocery store in this community.

Our store is a reflection of a shared vision that a group of people had about getting together to buy their food and household supplies. In a volunteer effort, they ordered the goods, sold everything out of big barrels in a little house in a residential neighborhood, and managed all the payments and receipts! That small number has developed into nearly 11,000 active members still sharing a vision. Today, we are not just a grocery store, but a community hub filled with food, people and purpose. Working at this capacity, we are also able to have a solid impact on our region.

that help people and animals in need, protect our beloved rivers and streams, support farmers and local food and celebrate diversity and justice. Each month we have an organization that we can choose to “share” our change with. The little

local harvests and the farmers who grow them for us. We get to work with the Bear Yuba Land Trust to preserve the land around us, to have spaces to recreate, and to keep farmers with the land. It is truly wonderful to share a community with the individuals who

BriarPatch Food Co-op | Winter 2021

Share your Light!

“My wish for you in this season of darkness is that you are able to share your light with our community in whatever beautiful way you can.” bits of change that we all contribute turns into thousands of dollars for the chosen nonprofit. For small organizations in our small community, this has a significant impact. These organizations make our community stronger and healthier in all ways.

We are able to work with organizations like Sierra Harvest, who have brought good, wholesome foods into the schools and educated us all on the

bring these types of organizations into being.

My wish for you in this season of darkness is that you are able to share your light with our community in whatever beautiful way you can. This is a truly remarkable place to live, and I am grateful to be here with all of you sharing this experience.

Some of that impact includes supporting various organizations

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BriarPatch Food Co-op | Winter 2021

Totally Tubular!

Japanese Sweet Potatoes Like chestnuts, with a deep magenta skin, and white flesh that turns champagne gold as it cooks. Great elevation to standard sweet potato fries. Have them as a snack at one of the many roadside vendors or dig for your own outside central Toyko next time you’re in town.

Beets So many beet puns, so little space here. You have strong opinions about them. For those on the “thanksbutnothanks” side, try beet purée in your next chocolate cake, to add extra richness, or hummus — for pretty color and a touch of earthiness.

There, that wasn’t so awful, right?

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Celery Root

Nantes Carrots

Keto-ers delight! It has fewer carbs than many of its tuber fam. Contrary to its name it’s a separate vegetable but related to “regular” celery. Grate it into a slaw with those parsnips and Nantes carrots or make a creamy-like vegan soup. It’s mild and is top-notch mashed.

Just stop right here. The perfect carrot is right here. Named for the French coastal city, they are smooth, cylindrical and brilliantly orangey-red. Very sweet and mild, keep your peepers pried for a sneaky Bugs Bunny over your shoulder in the Produce Department when shopping for these.

Daikon Radish

Purple Top Turnips

Their spicy brightness of the root and greens is a bit bolder than their smaller cousins, making them a fun pop raw, pickled or cooked. Shave some slices on your avocado toast (oh yes you do!) and cook some greens with sesame oil, mirin, soy sauce and sugar. Sprinkle with furikake. Rad.

They can be pretty, yet intimidating, right? Related to broccoli and Brussels sprouts, the sweet cabbage-y root and spicy greens are edible. Treat them like any other root veg and sauté those greens like you would other dark leafies.

Easy peasy.

BriarPatch Food Co-op | Winter 2021

Enjoying a comfy, cozy dish with winter veggies is one of the highlights of wintertime.

Savor the moment with good company. Go ahead, give ‘em the root.

Japanese Sweet Potatoes with Miso Tahini Butter

4 Servings One word: YUM. (and it’s vegan!)

Parsnips

Turmeric

Not often does one hear “pretty please with parsnips on top” with anything but mild derision, but sceptics, open your hearts. Part of the parsley family and sweeter than carrots, and a bit more distinctive, their starchy texture works in lots of tuber applications.

Will add depth and a touch of spiciness to any dish. Comes from the ginger family, so you can often add it into recipes calling for ginger. Grate into salad dressing or tuna or chicken salads or deviled eggs to get your dose of curcumin, where the power antioxidant lives.

2 lbs Japanese sweet potatoes — ½ lb/potato 5 Tbsp plant-based butter, softened (like Earth Balance) 1 Tbsp white miso, more to taste 2 Tbsp tahini Zest of ½ medium lime 1 Tbsp lime juice, more to taste 1 tsp toasted sesame oil, more to taste ½ - 1 tsp agave nectar Few pinches red pepper flakes Toppings: Toasted sesame seeds, Maldon sea salt, cilantro leaves, lime zest, nutritional yeast flakes, furikake or gomasio Wash sweet potatoes, freeze 2 hours.

Preheat oven to 450º. Place frozen sweet potatoes on parchment/ foil-lined sheet pan, roast 40-60 minutes depending on potato size.

Sugar should be bubbling/oozing out and skin pulling away from flesh when done.

Burdock Root

Sunchokes

Also known as gobo, can be peeled and sliced and is much like a radish with artichoke top notes. Highly valued for its medicinal properties, it’s used in teas, tonics, soups, and can be eaten raw or cooked. Try Kinpira Gobo ( ), a traditional, easy-to-prepare Japanese side dish.

The Jerusalem artichoke a/k/a earth apple a/k/a topinambour are funny looking fellows sometimes mistaken for ginger, but they’re actually part of the sunflower family. Their earthy potato profile makes them a great substitute, as their carbs come from inulin, not starch, which produces minimal effect on blood sugar.

To medium bowl, add plant butter, tahini, miso, lime zest/juice, sesame oil, agave and pepper flakes. Using fork or whisk, mash mixture until very smooth. Taste, adjust seasonings. If needed, for spreadable consistency, place mixture in fridge for about 20 minutes.

Slice cooked sweet potatoes lengthwise, spread Miso Tahini Butter on top. Sprinkle with your preferred combo of toppings.

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BriarPatch Food Co-op | Winter 2021

You can donate to a worthy community cause at checkout by just asking your 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!

Hospitality House DECEMBER

Hospitality House’s mission is to bring homeless people in Nevada County into a circle of community caring that offers shelter, sustenance, medical care, advocacy, opportunity, dignity and hope as we assist them in transitioning from homelessness to housing.

“

The work of Hospitality House is largely made possible because people in this community care and they give with their heart to improve the livelihood of others.

We couldn’t do the work we do without the kindness and support of others.”

– Ashley Quadros, Development Director

The Sierra Fund JANUARY

The Sierra Fund’s mission is to restore ecosystem and community resiliency in the Sierra Nevada. The Sierra Fund promotes headwater resiliency with a vision of adaptive recovery for the environment and communities that are still blighted from centuries-old resource extraction.

“

It has been rewarding to see the once largely invisible Gold Rush era impacts become a priority to our communities and the state and to develop pilot projects with multiple benefits that improve our region’s ability to withstand the impacts of climate change.”

– Laura Carroll, Development Manager

4 Elements Earth Education FEBRUARY

The mission of 4EEE is to guide youth and families toward a pure connection to the Earth through direct experiences in Nature. 4EEE runs summer and year-round programs for children, teens, foster youth, Indigenous youth, Indigenous elders, adults and families.

“

The most rewarding outcome of the work we do is connecting youth directly to the Natural World. To have the youth in Nature, learning from our greatest teacher — the Earth Mother — is central to our mission. We strive to inspire youth to find a heart-centered approach in creating everlasting relations with the Land and Life all around them.”

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– Jess Sutherlin, Director of Operations

Why Be a Co-op Owner?

Owner Appreciation Months

Vote and Become Involved

The Co-op announces special months during the year when owners can take 10% off one shopping trip. Check our social media or enews to find out when the next one is.

Vote for the Board of Directors, run for the Board and have a say in the strategic vision of the Co-op.

Opt into E-Receipts Sign-up: Email hellobriarpatch@ briarpatch.coop for more info.

Text Alerts Text PATCHOWNERINFO to 888-530-1949 to sign up to receive important Co-op text alerts and information.

Be a PatchWorks Volunteer Receive 15% off up to two shopping trips each month when you volunteer at select nonprofits.

Ends Policies

BriarPatch Food Co-op | Winter 2021

O W N E R S ’ PA G E

Patronage Dividend Receive a dividend on purchases made in the store in years when the Co-op nets a profit. Redeem yours by 12/31/21!

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.

4. A stronger local food system.

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

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

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

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

Board Members and Meetings Board of Directors

Upcoming Board Meetings

Board Committees

Rachel Berry, Kwong Chew, Jonathan Collier, Richard Drace, Kali Feiereisel, Mark Fenton, Katie Ivy, Alana Lucia, Alan Weisberg

The upcoming meeting agenda is available at least one week prior to the meeting.

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.

Tuesday, Dec 14, 2021 Tuesday, Jan 25, 2022 Tuesday, Feb 22, 2022

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.

For meeting times or additional information, please contact Mary Hunter at maryh@briarpatch.coop.

Board Development Committee Finance Committee Executive Committee Governance Committee

We want BBOOA ARRDD

Call for 2022 Board Candidates Apply Oct 13, 2021 - Jan 31, 2022 11

BriarPatch Food Co-op | Winter 2021

ckloads of Kin u r T g n i r d e nes v i l e s D UNFI employees shine in the face of adversity

By Laura Petersen

H

elping others is nothing new for UNFI, a Fortune 500 company with local roots tied to Mountain People’s Warehouse, started by Nevada County local Michael Funk out of the back of his Volkswagen van in 1976. In 1996, Michael founded UNFI and today it’s the largest publicly-traded wholesale distributor of health and specialty food in the United States and Canada.

UNFI employees Troy Long and Angela Van Ness went above and beyond to help 12 communities impacted by wildfire last summer.

BriarPatch has had a longstanding relationship with the company that has helped stock its shelves and feed Nevada County for years.

“The co-ops were UNFI’s first customers and the partnership we have today that supplies the stores with thousands of products is complemented by the partnership we have in giving back to the communities we all serve,” says Michael.

Philanthropy is woven throughout the corporation. Every year, UNFI supports approximately 100 nonprofit organizations through its charitable giving. The majority of gifts are directed to environmental conservation, sustainable and organic agriculture, hunger and nutrition education.

Nationally, a NorCal Fire campaign has been established within UNFI where employees can contribute their own dollars and UNFI matches it.

Throughout the pandemic, UNFI donated considerably to local Nevada County causes. In August, UNFI partnered with BriarPatch on the "Grilling for Good" campaign to raise money for the Food Bank of Nevada County. All year long, UNFI donates to local causes like sending snacks to summer school for kids with

BriarPatch Food Co-op | Winter 2021

special needs, delivering pallets of coconut water to thank area firefighters and more. In 2018, BriarPatch, UNFI and several regional food co-ops sent food and supplies to help those affected by the Camp Fire.

We Can All Do Something The call to action goes beyond the corporate level. When wildfire swept through Northern California, forcing thousands of people to flee in Nevada, El Dorado and Plumas Counties last summer, seasoned UNFI employees Angela Van Ness and Troy Long flew into action. Both live in Nevada County and are also long-time BriarPatch owners.

“I wanted to do everything I could. Ash was everywhere, even at my place in Nevada City,” says Troy, who coordinates inventory for UNFI. Throughout the pandemic and unprecedented wildfire season, Troy and Angela worked closely to get emergency food and supplies to people who needed help, much of which was donated by UNFI. “It’s like riding a bike for us,” says Accounts Manager Angela, a selfdescribed “doer” who enjoys working behind the scenes and doesn’t like being in the limelight.

“We’re considered old-timers,” she explains. Her husband and son are former BriarPatch employees and her husband was a driver for Mountain People’s Warehouse and later UNFI. “It breaks my heart to see the devastation

Members of the BriarPatch Marketing & Merchandising Teams who rallied to support Placerville Food Co-op during the Caldor Fire. in California. When I see a need, if I can come through, I will. We can all do something. We all have a part to play,” says Angela, who serves 14 co-ops in the Pacific Region. Throughout the pandemic and wildfire season, Angela sent numerous emails to BriarPatch employees whenever pallets of goods became available for donation, always at the ready to connect the dots of distributor and communities in need.

Members of the BriarPatch Marketing and Merchandising teams quickly got

All Hands On Deck On August 14, the Caldor Fire ignited south of Pollock Pines, forcing thousands to evacuate from their homes.

A small staff from Placerville Food Co-op rose to answer the call.

“It’s been crazy. We’ve never done anything like this before,” says Haley Kenobbie, Grocery Manager who has worked six years at the small store.

The Co-op teamed up with El Dorado Community Foundation to raise money for fire victims and organize volunteers to package and distribute 378 relief boxes.

“It was cool we were able to mobilize for the community. It all happened really fast,” says Haley.

UNFI Founder Michael Funk and friend at Mountain People’s Warehouse in the early days.

are rallying. As Californians, this could happen to any of us at any time,” says Haley.

At the time, the threat of wildfire was being felt across the West and a thick layer of acrid smoke choked the sky for weeks. “I think that’s why people

Volunteers at Placerville Co-op stepped up to help folks impacted by the Caldor Fire. on the phone with Angela at UNFI to pitch in and organize additional relief for our Co-op allies. Angela remained in continuous contact with BriarPatch to coordinate the logistics of donating and distributing pallets of UNFI supplies to various churches, food banks and other sites around the region.

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BriarPatch Food Co-op | Winter 2021

Soon, REI set up an emergency online shop so community members could purchase tents, sleeping bags and other provisions for evacuees. JSM Organics donated lots of fresh produce. Goods like food and toiletries and even toys like tea sets and Play-Doh were distributed to a number of churches, schools and food banks where people were being sheltered and fed.

"We're so grateful to UNFI, REI, and JSM for this partnership. Stepping up to the plate when the need arises is what true community is all about. In the moment, it's not about the business, it's just about helping," says Rebecca Torpie, BriarPatch Marketing Manager.

Submitted photo of the Dixie Fire.

“There was never a second thought about it, when it became clear that people affected by the Caldor Fire were going to need help, it was time to help,” says Josh Bumgarner, Merchandiser for BriarPatch.

“We worked with Placerville Food Co-op and UNFI to figure out how and what we could do to assist, and over the next week we were able to get pallets of needed goods sent to Placerville Food Co-op for distribution to their local community. I hope our effort helped to make a very difficult time for our Foothill neighbors less so."

Dixie Fire Meanwhile, the massive Dixie Fire was burning, threatening the mountain towns of Quincy and Chester.

“When I see a need, if I can come through, I will. We can all do something. We all have a part to play.” says Sharill. Together they navigated logistics.

“We had to coordinate deliveries. There were road closures and we had to cancel orders for the store because we couldn’t get perishables without power. We kept losing electricity,” she says.

Deliveries were made to the Quincy Co-op and Sharill’s husband loaded up his truck and trailer and delivered to a local food bank and door-to-door where needed. He’s been volunteering his time like this since the Camp Fire.

Angela and Troy were working roundthe-clock for months with Sharill Irons of Quincy Natural Foods Cooperative to get critical supplies donated and delivered to people who lost everything and were living in temporary camps.

To make these deliveries happen, multiple UNFI departments are alerted via emails and reminders. Special invoices must be made. Logistics with other companies must be arranged to get special deliveries to the UNFI warehouse.

Establishing new freight locations and getting product loaded onto UNFI trucks adds even more layers to the already complex hurdle of bringing emergency aid from Point A to Point B. All of this happens in addition to normal daily commitments.

“I was actually on vacation when all hell broke loose,” says Sharill, who was in South Dakota visiting family when her phone started blowing up with emails.

She came home to a skeleton crew working at the co-op and half of her hometown of Quincy evacuated. If the wind shifted, everything would have been lost.

Quincy Natural Foods Co-op worked with UNFI to get 14 critical supplies delivered to victims of the Dixie fire.

With the first evacuations, Sharill and Angela reached out to each other simultaneously.

“Angela, she’s been amazing,”

It would be easier to say ‘no.’ But they don’t. The extra work is stressful, but worth it, Angela and Troy say.

Philanthropy is part of UNFI’s DNA Supporting one another during hard times is in the blood of Nevada County residents. While it’s now a giant corporation, its provenance out of a van to fill the needs of neighbors still lives on in the culture at UNFI today.

“It’s all about Teamwork and really just doing what’s right,” says Angela. “UNFI is corporate. It is shareholders. But the company is made up of people. We’re the backbone. Most of us truly live these values.”

BriarPatch Food Co-op | Winter 2021

Rahlene’s Sandwich

By Laura Petersen

B

riarPatch has changed a lot over the years but one thing that stands the test of time is Rahlene’s Beautiful Sandwich.

“It’s a very hearty, satisfying veggie sandwich...a cherished staple of BriarPatch to this day” says the one and only Rahlene Weeden, a former BriarPatch employee who worked from 2003 to 2009 and the namesake of the Co-op’s most popular and beloved sandwich.

For a veggie sandwich, this is no bland rabbit food salad between two pieces of bread.

Rahlene’s Beautiful Sandwich has won the hearts of loyal cooperators since its first appearance at the little store of yore on Joerschke Drive.

Rahlene was working at the store when she first fell in love with the sandwich.

But, at the time, it was named after another co-worker. When he left, Meghan, the deli manager at the time, bestowed the lovely honor of renaming the sandwich as a tribute to her friend.

The name stuck.“It was my favorite,” says Rahlene. She added sunflower seeds and cilantro to the original sandwich and took the complexity to the next level.

The sandwich is a survivor, enduring the transition to the bigger store and current location on Sierra College Drive and multiple iterations of store management, new generations of shoppers and countless Deli menu changes. It’s also laborintensive, requiring a specific assemblage technique and delicate wrapping skills that The woman behind the legend. Rahlene Weeden enjoys make it difficult to streamline. a BriarPatch classic, “Rahlene's Beautiful Sandwich.”

Regardless, the sandwich remains a standard Grab-N-Go sacrilege. Getting the sandwich is menu item. getting it at BriarPatch,” she says.

“I know it’s hard to wrap. It’s this tower of ingredients,” says Rahlene who says it’s just as good as it always was. We wondered, does Rahlene ever make the sandwich at home?

“I wouldn’t dare. I think it would be

“Its tasting vibes are cohesive. It’s the richness of it. The spice factor. It’s in its own world,” says Rahlene, who makes a point to pick one up every time she visits the Patch. That is, if she can find one.

To this day, it is the Co-op’s most-sold sandwich and regularly sells out.

“I definitely stand by it. It’s a proud legacy,” says Rahlene.

Smoked Cheddar

Red Onion

For a veggie sandwich, this is no bland rabbit food salad between two pieces of bread. So, what is it about this sandwich that makes it such a timeless winner?

Maybe it’s the combination of ingredients — avocado, smoked cheddar, shredded carrot, jalapeño, red onion, tomato, lettuce and vegan mayo stacked between two slices of hearty Alvarado Street Sprouted Grain Bread — that makes it so endearing.

Rahlene jokes about royalties, but in all seriousness, she is happy to be part of the history and culture of the BriarPatch community.

Alvarado Street Sprouted Grain Bread

Cilantro

Avocado

Jalapeño Shredded Carrot

Lettuce

Tomato 15

BriarPatch Food Co-op | Winter 2021

People Before Profit.

Equal Exchange continues to build a democratic food system

By Laura Petersen — Photos submitted by Equal Exchange Equal Exchange puts people before profit.

The mutual benefit of its consumers, employees and farmers is the core of this democratically-run cooperative.

Coffee Nursery

Human dignity and sustainability guide Equal Exchange’s work to ensure farmers are paid the highest price, consumers have access to affordable food and drink and beautiful places are protected. As both importer and roaster, the worker-owned cooperative keeps this balance in check.

Since its founding in 1986, Equal Exchange has led the way in Fair Trade, paying farmers in Latin America, Africa and Asia a guaranteed price for organic tea, coffee, sugar, bananas, avocados and cocoa. By forging direct relationships with farmer cooperatives around the world and offering small grants for things like coffee plant nurseries and COVID-19 assistance, the company actively supports rural farming communities.

Emilio Martin Najera Lopez of Comon Yaj Noptic, Mexico

“Cooperatives are lifelines in these communities. They’re a huge income vehicle and allow farmers to live where they’ve always been,” says Kimberly Coburn, a Green Coffee Buyer for Equal Exchange. She works directly with 22 farmer organizations in 11 origin countries and manages logistics of purchasing, importing and overseeing the U.S.-bound coffee supply chain.

Unpredictable logistics and shipping disrupted by COVID-19, climate changeinduced hurricanes, frost and crop failures and competition from a savvy global corporate coffee market threaten the sustainability of small-scale organic and Fair Trade coffee farms. That’s why nurturing relationships is key.

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Romy Perez Santiago and Arsemio Rivera Molina of Chajulense

Kimberly speaks fluent English and Spanish. She grew up on a farm in Northern California and her mom is from Quito, Ecuador. Before Equal Exchange, Kim worked at Root Capital, an organization delivering loans and financial education services to cooperatives worldwide, and Fair Trade

USA, a certifier of Fair Trade products.

The farmer organizations Kimberly works with can differ greatly — from a 70-person organization in Bolivia to a network of 85,000 people in Ethiopia. But, all are made up of farmers who have the role of “environmental stewards.” They’re intricately in tune with the protected rainforests, “cloud forests” and mountain ecosystems they call home. Some even monitor bird species to gauge landscape health.

Farms are often located in “buffer zones” adjacent to these special places that provide shade canopy and optimal growing conditions for coffee plants.

Coffee farms in Equal Exchange’s supply chain average five acres per farmer though some are much smaller one-acre gardens. Farmers climb steep terrain to harvest the fruit and know when to handpick coffee berries ripening at different stages.

“It’s a very laborious and difficult job harvesting coffee,” says Kimberly. Hard work, hours from town, volatile pay, a changing climate; these are some of the factors causing younger generations to leave farming communities. Older farmers are aging out. Supporting a living wage helps sustain this way of life and ensures our morning coffee will be here for years to come.

“Bigger companies are the majority of the coffee supply chain and need to start paying their fair share.

They’re the reason farmers have to choose a different path because they’re not compensating farmers fairly. Consumers have a voice. We need to support companies we think are doing the right thing — like Equal Exchange,” says Kimberly.

Want to help? Join the movement to build a democratic food system. Learn how: equalexchange.coop

BriarPatch Food Co-op | Winter 2021

Equal Exchange regularly donates goods for BriarPatch staff and shoppers, as seen here during a fun Marketing Spin & Win game.

Kimberly Coburn visits farms in western highlands of Guatemala

Coffee Farm View from Southern Peru

Equal Exchange visits Comon Yaj Noptic, Mexico

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BriarPatch Food Co-op | Winter 2021

Spice IT UP FOR YOUR Sweetie or the newer (and hotter) “Pepper X,” and just because there have been successful tongue transplants doesn’t mean that should be your backup plan!

Just how hot is that bottle of hot sauce?

In 1912, Wilbur Scoville developed the Scoville Organoleptic Test to assess heat (pungency) of chili peppers and other spicy foods, based on their amount of capsaicinoids. The Scoville Heat Unit (SHU) is a measurement of the number of times an alcohol extract of capsaicin oil from a dried pepper is diluted by sugar-water to the point where a panel of human taste-testers can’t detect a pepper’s “burn.” The more dilutions, the higher the SHU, the more capsaicin and the hotter the pepper. Peppers are ranked on the Scoville Scale, from mild to super-super-hot.

These days, testing chili peppers isn’t as subjective. High Performance Liquid Chromatography — HPLC — measures a pepper’s heat-producing chemicals and rates them in pungency units. Scoville ratings are still used regularly, since it’s a familiar term. Most, if not all, hot sauces will have an SHU number. The higher the number, the hotter the sauce.

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ooking to turn up the heat with your flame on Valentine’s Day? Hot sauce to the rescue! It’s versatile, flavorful and actually an aphrodisiac. You say smoke coming out of your ears and all that sweat pouring off your forehead is…sexy???

Well…when our body consumes a chili pepper, there’s a chemical reaction to the compound capsaicin. This triggers a circulation of endorphins and dopamine within your body. The capsaicin sends signals to your brain that you’re being burned. This releases endorphins, explaining the euphoria people can experience when eating spicy food.

(Have you ever watched a chili-eating contest?) This euphoria reportedly lowers feelings of stress and releases sex hormones, according to science anyway.

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New to hot sauce, a bit hesitant?

Dip your toe into the pool, rather than run a cannonball into the deep end. Start with mild sauces focusing on flavor, not heat. Customize condiments with a hint of fire, like a few drops in mayo, and work your way up. ’Cuz, if you overdo it, you’re gonna remember the burn for a long time.

Taste a hot sauce before dousing your food. And, respect the peppers that’re too hot for you. There aren’t many people who have any business even being in the same room as the Carolina Reaper

What to think about when you try a hot sauce, besides the types of peppers used? Sure, the type(s) of peppers are a big part of your experience, but other ingredients can help ease or enhance this flavor adventure. Some sauces have sweetness from fruits and veggies like beets, carrots, orange peel and dates – sweetness to help tame the flames. Others have flax or chia seeds, helping deliver an even, balanced heat experience. Watching your salt intake?

Some hot sauces are big on flavor but have no or low salt.

What else can hot peppers do for you?

Hot sauce contains concentrated doses of essential antioxidants, minerals and vitamins like A and C. It’s said that antioxidants in hot sauce can help lower blood pressure, reduce inflammation and contain anti-aging properties. Vitamin

Sure, you can put hot sauce directly on food, but you can also work flavor and flames into your cooking in other delicious ways. Add some to meat marinade or the sauce you’re brushing onto proteins as they grill. Whisk it into a vinaigrette for a salad, or melt with butter and douse over movie popcorn. For your next grilled cheese sandwich, instead of sliced cheese, use a spread made with grated cheese, mayo, garlic, red onion and hot sauce. And, if you haven’t already checked out the great Buffalo Chicken Wing Dip or “Buffalo” Cauliflower Dip recipes in the Fall 2021 Vine’s “Co-op Month Recipe Guide,” they get their oomph from hot sauce. You can even put a few drops into birdseed to keep out squirrels, since the heat doesn’t affect our feathered friends!

Hot sauce too hot? Cool your mouth with these foods!

BriarPatch Food Co-op | Winter 2021

C is said to help prevent colds and other chronic diseases.

Milk and other dairy products — The protein casein in dairy breaks up the capsaicin that causes the burning.

Starchy Food — The carbs in bread, rice, potatoes, etc. help create a barrier between your mouth and the capsaicin.

Sugar — Let a spoonful sit in your mouth before swallowing/spitting it out.

Lime/Lemon and other acidic foods — Acid helps neutralize the alkaline capsaicinoid.

Honey — Coat your tongue with a spoonful.

Peanut Butter — Another great way to coat/protect your tongue.

Gochujang Sauce: < 1,000 SHU

Cholula Original Hot Sauce: 1,000 – 2,000 SHU

Tia Lupita Hot Sauce — SHU not tested.

Has Jalapeño Peppers (2,500 – 8,000).

Tia Lupita Salsa Verde Hot Sauce — SHU not tested.

Has Jalapeño Peppers (2,500 – 8,000).

O’Brothers Jalapeño Pepper Sauce: 175,000 SHU

O’Brothers Chipotle Pepper Sauce: 175,000 SHU

Avocados/Bananas — Creamy texture can help offset the burning sensation.

OR…Remove spiciness from your tongue by filling your mouth with warm water. Swish it around and spit it out.

Yellowbird Blue Agave Sriracha: 1,325–2,650 SHU

The Pepper Plant Original California Style Hot Sauce — SHU not tested.

Siete Traditional Hot Sauce — SHU not tested.

Has Jalapeño (2,500 – 8,000) and Puya Peppers (5,000 – 8,000).

Kimchi Hot Sauce (cayenne pepper): 30,000 – 50,000 SHU

Brother Bru Bru’s African Hot Pepper Sauce: 50,000 – 250,000 SHU

Siete Habañero Hot Sauce — SHU not tested.

Made with Puya (5,000 – 8,000) & Habañero Peppers (100,000 – 350,000).

O’Brothers Habañero Pepper Sauce: 275,000 300,000 SHU

Tia Lupita Habañero Hot Sauce — SHU not tested.

Made with Habañero Peppers (100,000 – 350,000).

Natural Value Sriracha Chili Sauce: 1,000 – 2,500 SHU

Check out these pepper-based sauces at BriarPatch and start your journey up the ladder of heat!

Some companies don’t test SHU for their sauces since they want folks to focus on the flavor and not the heat component. That doesn’t mean they aren’t spicy at all, just that their spice level isn’t on the higher end.

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BriarPatch Food Co-op | Winter 2021

SKIN-FRIENDLY HABITS Working out — Exercise increases blood flow. This improves delivery of oxygen and nutrients to your skin and will also accelerate removal of waste products and free radicals. It can also stimulate collagen production.

Breathwork — Good, deep,

THE SKINNY ON

HEALTHY SKIN

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our skin is the largest organ of your body, with a total area of about 20 square feet! One of the main functions of the skin is protection.

It acts as a barrier to help shield our insides from bacteria, viruses and chemical toxins. It also helps regulate body temperature and permits the sensations of touch, heat and cold. The skin is our natural gear for detoxification and elimination processes to happen. Sweating and cleansing are nice ways to keep your skin healthy and ensure that it’s in good working order.

If you’re facing challenges like eczema, psoriasis, acne, redness etc., there may be an internal underlying issue, like inflammation from food intolerances, stress or digestive issues. On top of this, using toxic skincare and beauty products can clog pores, strip the skin of its natural oils that allow it to breathe, or maintain proper pH. 20

Some of the best ways to help our skin help us include eating healthy, being mindful of our lifestyle and making sure to eliminate anything that’s getting in the way of skin being able to do its job.

Taking proper care allows our body to renew and regenerate itself.

Each season of the year presents different considerations for skin health.

Most folks spend more time indoors during the winter, with the heat on, which can dry skin out and make it flaky, irritated and itchy. The cold outside air is also dry and pulls moisture out of the skin. Heading to the snow?

Make sure you have sunscreen and lip balm to prevent burning and chapping.

And sometimes the busyness of the holidays can dial up the stress and really test your skin’s health and resilience.

intentional breaths help cleanse the body, calm the mind. Deep breathing benefits the body’s stress response, quells surges in stress hormones like cortisol that can break down collagen. The lungs are one of the organs of elimination; the more you use ‘em and keep ‘em happy, the less of a burden on elimination through the skin.

Getting enough sleep — During sleep, your skin’s blood flow increases and it rebuilds its collagen and repairs damage from UV exposure, reducing wrinkles and age spots.

Dry Brushing — The coarse fibers of the brush will help remove dead skin and improve the skin’s ability to eliminate toxins through the pores.

Also great for increasing circulation and stimulating the lymph system.

Mindful enjoyment of sunshine — Heading to the great outdoors? Grab your hat and sunscreen.

Repair and Maintain Skin with Lotions, Balms, Cleansers, Creams Skin also loses more water when you sleep than it does during the day.

Apply a creamier moisturizer before bed and drink plenty of water during the day to help your complexion stay hydrated overnight.

BriarPatch has an extensive selection of skin products, with an eye toward healthy ingredients to help your skin thrive.

There are products targeted to the skin on different parts of the body — lip balm, eye cream, hand cream, facial scrub, body butter — or to help with the effects of different activities, like gardening

This’ll have you glowing inside and out.

1 ½ cups fresh spinach or stemmed kale 1 cup unsweetened coconut water 1 cup pineapple, frozen Small knob ginger or turmeric Pinch of ground cinnamon ¼ avocado Optional: 1 Tbsp concentrated greens powder like Vitamineral Green, Green Magma, Green Protein Alchemy, or Green Vibrance

FOODS TO GET THE GLOW Want an epic epidermis? Stick to whole, unprocessed foods as much as possible.

BriarPatch Food Co-op | Winter 2021

HAPPY SKIN SMOOTHIE

In a high-speed blender, blend spinach/kale and coconut water until smooth.

Fruits and Veggies — Vitamins, minerals, antioxidants and healthy oils from fruits like oranges, tomatoes and avocados, and veggies like sweet potatoes and spinach can help reduce inflammation.

Add remaining ingredients and blend again until smooth.

Drink it up!

Protein — Amino acids, fatty acids and healthy oils like Omega-3 are building blocks of healthy skin. Seek out chia seeds, salmon, sardines and egg whites.

Whole Grains — Fiber helps digestion run smoothly; toxins move through and out of the body more quickly so they don’t come out of your pores.

Probiotics — Boost gut health and reduce inflammation from the inside out. Think yogurt, sauerkraut, kefir, kombucha, tempeh, kimchi, natto and miso.

Spices — Spices like ginger, turmeric, paprika and cinnamon help reduce inflammation and calm skin.

Water — Ok, not food but oh-soimportant for keeping skin, and the rest of you, well-hydrated and the toxins not sticking around. or shaving. Soothe a baby’s rashy bum, sunburn or unexplainable itching. Explore the benefits of CBD, Vitamin C, pineapple enzymes, goat’s milk, clay, and more as you cleanse, exfoliate, scrub, moisturize, repair, and heal your skin to your heart’s content. Stop by the Wellness aisle to find your new faves!

AVOCADOOATMEAL FACE MASK 1 Tbsp rolled oats, coarsely ground in food processor ½ ripe avocado 1 tsp lemon juice 1 Tbsp honey 1 tsp coconut oil, softened 2 drops essential oil — lavender, rose — your choice Mash avocado in a small bowl and mix in ground oats. Add in

lemon juice, honey, coconut oil, and essential oils. Mix until well-combined.

Apply to your clean face immediately and leave on for 15-20 minutes.

Rinse off with warm water and apply your favorite facial oil.

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BriarPatch Food Co-op | Winter 2021

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Take a Tour of A 8

Weird Wayfinders — The Great Statues of Auburn Created by dentist Ken Fox, these true roadside colossi represent an eclectic mix of subjects — ranging from bare-breasted archers to Gold Rush miners and a nude man wrestling with chains. To say they are larger than life is an understatement, the biggest is 42 feet tall and weighs over 120 tons!

COURT ST.RE ET

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9

PARKING

RE E

LN O C LI N

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Early pioneers at the Auburn Joss House Museum

CR

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Any celebration of Auburn’s history would be incomplete without information on early Chinese residents’ important role in the town’s development and growth. The Auburn Joss House, built in 1909 is one of the best-known buildings in Old Town.

WA Y

T IAL S MERC COM Photo by Laura Petersen

4

WASHI NGTON ST.REET

6

AM

E NT O ST REET

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Get your thrill on the Foresthill Bridge Foresthill Bridge is the highest bridge by deck height in the entire state and the fourth highest in the country. Not recommended for folks with vertigo, but it does, without a doubt, provide an amazing view of the American River. It was also featured in a couple of Hollywood movies like “The Ugly Truth” and “XXX” starring Vin Diesel.

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Auburn Old Time Gallery, 218 Washington St. An artist cooperative established in 1995 featuring 60 local artists.

Liu Mandarin Kitchen, 167 Sacramento St. The Pour Choice, 177 Sacramento St. A craft taproom featuring the best beer, wine, kombucha and coffee of the region.

Winston Smith Books, 933 Lincoln Way. New, used and out-of-print bookstore in downtown Auburn. (not on map)

PlacerGROWN Farmers’ Market, 150 Auburn Folsom Rd — 8 - 12 noon every Saturday, year-round

Cherry Records, 925 Lincoln Way. Voted twice as Best Record Store in the Sacramento area, offers quality new and used records, tapes and CDs. (not on map)

Old Town Pizza, 150 Sacramento St.

MIKKEL SEN DR

1

5

PALM AVE

Supercharged — Vintage Neon signs Calling all retro ramblers. Grab your 35mm and go on the hunt for these beauties. Look for old-timey throwbacks like the Happy Hour Club (opened in 1933 but gone for years), The California Club and Izy’s Corner Pub. Extra points if you can find the restored Foothills Motel signs (there are three) and remnants of the old Lou La Bonte’s Restaurant.

Shop at Gold Rush Plaza, 111 Sacramento Street

PALMDubbed AVE “a town within a town” the building

6

was built in 1935 by Louis Wold for Charles Yue. In the early days it was the site of Fisher’s Undertaking and Carpenter shop, the Holle Bakery and the Betton Saloon. Now you can shop for an eclectic mish-mash of handcrafted goods.

BriarPatch Food Co-op | Winter 2021

uburn!

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7

D AUBURN FOLSOM ROA

FARMERS’ MARKET

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Drink a craft brew at the original Block Building

Take a history deep dive at the Bernhard Museum Complex

Did you know the Auburn Alehouse is in the historic Old Town building first known as the American Block? Completed in 1856, the building is part of the reconstruction that happened in the aftermath of a horrific blaze that consumed 80 Lower Town buildings. Home to the American Hotel, it was the center of social activity and luxury accommodations for decades.

Built in 1851 as the Traveler’s Rest Hotel, the Bernhard House has been welcoming visitors for over 150 years. Filled with artifacts and furnishings from a bygone era, the Bernhard House transports visitors to a simpler time.

The Bernhard Museum also serves as home to the Living History Program for third graders.

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2 Photo by Laura Petersen

ESTHILL BRIDGE FOR

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Still in session! — County Courthouse

Saddle up to the wine bar at Carpe Vino

Located at 101 Maple Street, Placer County Superior Courthouse is a highly visible local landmark that also houses the County Museum.

Auburn became the Placer County Seat in 1851.

This is the third Courthouse and the second on this site. It was completed in 1898.

This original structure built in 1855 was once home to the Union Saloon, a true Western bar that quenched the thirst of gold miners, Union soldiers, gamblers, railroad builders and frontiersmen seeking their fortunes. It’s now one of the hottest fine wine & dining establishments in town with more than 500 labels to choose from!

Photo Credits

ON

OLD FO

A RE S T HILL R O

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Photo from carpevinoauburn.com

Amazonian warrior woman with Spear by Jay Galvin under CC BY 2.0 license • The California, Auburn, California U.S.A. by KoHoSo65 under CC BY 2.0 license Foresthill Bridge by Moiseiko under the Creative Commons Attribution-Share Alike 3.0 license • Gold Rush Plaza by Hänsel und Gretel under the Creative Commons Attribution-Share Alike 3.0 license • Auburn Alehouse by Rahbysahn under CC BY 2.0 license 23

BriarPatch Food Co-op | Winter 2021

CHRISTMAS MORNING Crêpes

Makes 4 Crêpes

Filling:

Impress your guests with budgetfriendly crêpes this holiday season.

Chef Gina Anderson provides nourishment to homeless men, women and children at Hospitality House, the community’s leading homeless services provider. With hundreds of meals to prepare daily, making costeffective meals is key. When Chef Gina stumbled across this simple crêpes recipe in Taste of Home, she was drawn to it because it was inexpensive, and something special she could make for those without a home.

2 oz cream cheese, softened 3 Tbsp plus ½ tsp powdered sugar, divided 4 tsp 2% milk 1 /8 tsp vanilla extract 1 cup seasonal fruit (such as sliced winter pear or apple)

/3 cup 2% milk 2 Tbsp beaten egg ¼ tsp vanilla extract ¼ cup all-purpose flour 1 ½ tsp powdered sugar ¼ tsp baking powder Dash salt 2 tsp butter, divided 1

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Combine first 7 ingredients in a bowl.

Cover and refrigerate 1 hour.

In an 8-in. nonstick skillet, melt 1 tsp butter. Stir batter; pour 2 Tbsp into center. Lift/tilt pan to evenly coat. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crêpes, adding remaining butter to skillet as needed.

For filling, in a small bowl, beat cream cheese, 3 Tbsp powdered sugar, milk and vanilla until smooth. Spread 1 rounded Tbsp on each crêpe; top with ¼ cup fruit, roll up. Sprinkle with remaining powdered sugar. Enjoy!

We have you covered with delicious holiday foods from our Deli and Bakery ready-to-go to your table.

BriarPatch Food Co-op | Winter 2021

Don’t feel like cooking?

Visit briarpatch.coop for the latest Celebration Menus from our Deli and Bakery.

Stay tuned for holiday specials from our Meat & Seafood Department. Visit our website regularly for updates.

Holiday Hours Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm Christmas Eve 7 am - 7 pm • Deli 7 am - 6 pm Closed Christmas Day New Year’s Eve 7 am - 9 pm • Deli 7 am - 8 pm New Year’s Day 9 am - 9 pm • Deli 9 am - 8 pm

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presents

where activism gets inspired

January 13 - 17 CURRE N

BriarPatch Food Co-op | Winter 2021

20 TH a n n u a l

•

2022

OF HOPE TS

Join us in person & virtually!

WILDANDSCENICFILMFESTIVAL.ORG 26

BriarPatch Food Co-op | Winter 2021

everything you need to every

Plan Your Garden Seed Starting Supplies Soil Blockers Seed Starting Trays Heat Mats Plant Labels Germination Mixes and more!

Organic Seeds Beans Corn Tomatoes Melons Greens and more!

All Peaceful Valley brand seeds are

TO GERMINATE

125 Clydesdale Court, Grass Valley, CA 95945

TERMS & RESTRICTIONS APPLY

9:30am-5pm Monday-Saturday • Closed Sunday

Phone (530) 272-4769 • Toll-Free (888) 784-1722

First U.S. Home Loan Solutions Why look further than your local Credit Union for great rates on home financing? First U.S. has the diverse financing options you need and the savings you deserve.

• • •

Low rates No points and low fees Unique loans not found at other financial institutions

Call one of our real estate specialists and we can help you find the right loan for your needs and the right rate for your budget: (800) 556-6768

Grass Valley’s Financial Co-Op

2100 Nevada City Hwy. Grass Valley, CA 95945

firstus.org

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New Chapter® strongly supports Regenerative Agriculture because it’s the best available farming strategy to heal the soil, repair global food insecurity, and reverse climate change.

HA N C I

IT Y

DI

NG

BUILDING TOPSOIL

BIO

RE A S I N G INC • ORGANIC • M AT T E R

EN

BriarPatch Food Co-op | Winter 2021

E S T. 1 9 8 2

OUR REGENERATIVE AGRICULTURE PROMISE

V ERS

TRAPPING CARBON

SCAN TO LEARN MORE ABOUT REGENERATIVE AGRICULTURE

©2021 NEW CHAPTER, INC.

(530) 470-6161 237 Commercial St, Nevada City HeartwoodEatery.com

Advertising in The Vine is “Arf-fordable” Want to get noticed by a growing audience?

Our digital and print format circulation is now over 20k, available to readers throughout the GV/NC community, and on down the 49 to Auburn. Copies are distributed via email and direct mail to Co-op Owners, and available at locations all over Grass Valley, Nevada City and Auburn.

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20% Off Storewide!

Through Jan 15, 2022

BriarPatch Food Co-op | Winter 2021

Holiday Sale

reen!

G o G

Fine Oriental Rugs Since 1980

408 Broad Street Nevada City, CA 95959 (530) 265-9229

www.themagiccarpet.biz Hand-Knotted Masterpieces • Cultural Survival Rugs • New Shipments

New • Antique • Classical • Tribal • Supporting free education projects in rural India

BUYING • SELLING • WASHING • RESTORING • CONSIGNING • APPRAISING • RUG PADDING

Have your order packed into boxes to reduce plastic & paper.

Type GO GREEN in the special instructions for curbside pickup.

Briar Patch members receive a $300 Briar Patch Gift Card for going solar with us!

We offer complete solar systems including battery storage options.

Contact Us!

149 E. Main Street Grass Valley, California

info@cal-solar.com www.cal-solar.coop

(530) 274-3671 CSLB #779624

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BriarPatch Food Co-op | Winter 2021

Go Home Feeling Good

BriarPatch is hiring!

Great pay, excellent benefits and employee discounts!

Did you fall in love with a fixer upper?

Some people look for a beautiful place, others make a place beautiful.

530-271-1850 Penn Valley 10134 Commercial Ave Penn Valley, CA 95946 HomeStyle® is a registered trademark of Fannie Mae. Penn Valley branch NMLS 1313374. © 2021 Evergreen Home Loans and Evergreen are the trademarks or registered trademarks of Evergreen Moneysource Mortgage Company® NMLS ID 3182. Trade/service marks are the property of Evergreen Home Loans. All rights reserved. Licensed under: California Licensed by Department of Financial Protection and Innovation under the California Residential Mortgage Lending Act 4130291.

Visit briarpatch.coop for more info and to apply.

Follow us!

Get the latest news and stories highlighting the best of BriarPatch! @briarpatchcoop

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At Evergreen, we know the importance of making a house a home. That’s why we’re pleased to offer homebuyers the Fannie Mae HomeStyle® Renovation loan. We’re trained and certified in this program, and can provide eligible homebuyers with benefits that could help turn that fixer upper into their dream home. Call us today to learn more.

BriarPatch Food Co-op | Winter 2021

We are growing on down the road!

Where: 2505 Bell Rd. in Auburn.

When: Current goal is Summer 2022! This goal may change...stay tuned.

For updates visit briarpatch.coop/auburn

DONE WITH IT?

DONATE IT

to KVMR 89.5fm

SUPPORT COMMUNITY RADIO! 1-877-411-DONATE (3662) | KVMR.ORG

Tune in for the BriarPatch Food Co-op Farm & Agricultural Reports at 8:22 am every Monday, Wednesday and Friday on Newstalk 830am KNCO.

Chris Gilbert

Moe Howard Tom Fitzsimmons

Dave Bear

Paul Haas 31

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

PRSRT STD US POSTAGE PAID BRIARPATCH

Curbside pickup is available Now shop the Co-op from your home computer or mobile phone — It’s easy!

10,000 items in stock

curbsidPe PICKU

For more info, visit briarpatch.coop