Love Local — Coffee, chocolate and olive oil for a better world! pgs. 16-18
History of Cornish Pasties
THE
pgs. 20-21
Winter 2023-24
Table of Contents
THE
Vine
4-5
Winter Issue
December 2023 - February 2024 Published quarterly by
pgs. 14-15
BRIARPATCH FOOD CO-OP
The Vine Team Director of Marketing Rebecca Torpie Editor Paula O’Brien paulao@briarpatch.coop
pgs. 16-18
Art Director Holly Pesta
From the General Manager
7
From the Board President
8-9
Oh My Gourd!
10
Community Spotlight
11
Owners’ Information
12
Wine-O-Graph
13
Pro Tips for the Perfect Cheese Board
14-15 Mountain Bounty Farm’s Community Supported Agriculture (CSA) Comes to Auburn Store 16-18 Love Local — Coffee, Chocolate and Olive Oil for a Better World! The Nevada City Farmers Market
20-21 History of Cornish Pasties
Jamie Ferre, Patti Glenn, Seanan Maher, Laura Petersen
22-23 Force of Nature Meats
Content Contributors Stuart Coben, Alana Lucia, Chris Maher, Laura Petersen, Rebecca Torpie, Lauren Scott, Samantha Villella
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19
Contributing Photographers and Designers
Recipes from the Editor
24-25 Fat and the Moon Self-Care Products pgs. 22-23
26
Durga’s Divine Plant-based Foods
27
Sustainability Update
On our cover:
BRIARPATCH FOOD CO-OP
Greetings from BriarPatch postcard illustrated by Seanan Maher.
290 Sierra College Drive Grass Valley, CA 95945 530-272-5333 Rock Creek Plaza 2505 Bell Rd Auburn, CA 95603 530-65-FRESH pgs. 24-25
For store information and holiday hours, visit briarpatch.coop
Follow us! See the latest photos and videos highlighting the best of BriarPatch!
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@briarpatchcoop
For a mobile experience (and extra content), see The Vine Online
We have you covered with delicious holiday foods ready-to-go to your table. Visit briarpatch.coop for the latest Celebration Menus from our Deli and Bakery. Stay tuned for holiday specials from our Meat & Seafood Department throughout the season.
BriarPatch Food Co-op | Winter 2023-24
? g n i k o o c e k i l l e e f t ’ n o D Check our website for details on holiday specials!
!
ing r e t a c r e f f o e W
Email bpcatering@briarpatch.coop to place orders or make inquiries. Please note: All catering orders must be placed at least 72 hours in advance.
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BriarPatch Food Co-op | Winter 2023-24
Recipes from the Editor By Paula O'Brien, Editor Winter’s full of celebrations centering around food. Make it fun with small bites to get the party started! Be sure to take a trip to BriarPatch’s “Cheese Island” at the new Auburn store for all your grazing needs. It’s fabulous!
Grilled Manouri Cheese with Honey-Balsamic Reduction Makes 6-8 servings Manouri is a Greek cheese made with the drained whey from the feta-making process, pressed and rolled into logs that are great for slicing and grilling. It’s less salty than feta, creamier and some say it has a slight citrus flavor. This is the perfect meze, and ready in about five minutes. Slice up a baguette or serve with your favorite crackers.
Cheesy Baked Stuffed Olives Makes 50 hors d’oeuvres
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An appetizer first popularized during the “Mad Men” days, its versatility and deliciousness have stood the test of time. Cheddar cheese gives the dough its pleasing texture and savory goodness. Go with extra-sharp cheddar, or for a twist, the smoked version! Pre-stuffed pimento olives are an easy go-to, but you can try your hand with whatever’ll fit inside.
50 small pimento-stuffed cocktail olives, drained/patted dry
8 Tbsp unsalted butter, softened 8 oz (2 cups) grated extra-sharp cheddar 1 ½ cups unsifted all-purpose flour /8 tsp salt
1
¼ tsp cayenne powder Pinch of dried thyme Dash Worcestershire sauce 4
large egg
Heat oven to 350º. In large mixing bowl, cream butter then add cheese and mix well. Stir in flour, cayenne, thyme, salt and Worcestershire. Mix until smooth. Beat egg with 2 Tbsp cold water, add to dough and mix until just incorporated. Refrigerate 30 minutes. Remove dough, flatten out a walnutsize piece into a thin round. Put an olive on top of it and shape dough around olive, pinch to repair any breaks. Place on ungreased sheet pan. Repeat with remaining dough/olives. Bake until dough sets, about 15 minutes. Serve hot.
1
round manouri cheese, 1” – 1 ½” thick
1
Tbsp olive oil
1
Tbsp Honey-Balsamic Reduction (recipe below)
BriarPatch Food Co-op | Winter 2023-24
Optional: cracked black pepper, ¼ tsp finely chopped fresh thyme, fresh rosemary flowers Heat a grill pan until very hot, Brush both sides of cheese with olive oil and place on grill pan. Cook until you get grill marks, then rotate cheese 90º until you get a crisscross pattern. Carefully flip cheese over and cook/create the same crisscross pattern on the other side. Transfer grilled manouri to a serving plate and drizzle with about 1 Tbsp Honey-Balsamic Reduction. Sprinkle on cracked black pepper, thyme, or about 1 Tbsp of little blue flowers from an organically grown rosemary plant. Serve slices with baguette pieces or your favorite crackers. Balsamic Reduction Makes about ½ cup 1
cup balsamic vinegar
1
Tbsp honey
Place small saucepan over medium-low heat and add ingredients. Stir well. Bring to a low boil, then reduce heat to low and simmer while stirring occasionally until glaze is reduced by half and lightly coats the back of a spoon, about 10-12 minutes. Remove from heat, let cool. Store in a glass container.
Gougères Makes about 28 These cheesy morsels are magical! Made from the classic French pastry pâte à choux, the dense, silky dough turns into something entirely different in the oven – light, airy puffs that are crispy on the outside. Gruyère is the classic cheese choice, but you can also use Gouda and a few extra Tbsp of grated Parmesan. ½ cup plus 1 Tbsp water, divided ½ cup milk 4 oz unsalted butter, cut into Tbsp size Large pinch coarse salt 1
cup all-purpose flour
5
large eggs, divided
3½ oz shredded Gruyère cheese (1 cup) plus more for sprinkling Ground black pepper Fresh-grated nutmeg Preheat oven to 400º, line two sheet pans with parchment. In medium saucepan, combine water, milk, butter and salt. Bring to a boil. Add flour, stir with a wooden spoon until a smooth dough forms. Stir over low heat about two minutes, until it dries out and pulls away from sides of pan. Scrape dough into a bowl and cool 1 minute. Beat 4 eggs into dough one by one, beating thoroughly between
each one. Add cheese and a pinch of nutmeg and pepper. Transfer dough to pastry bag fitted with ½-inch round tip (see note). Pipe Tbsp-size mounds onto sheet pans, 2 inches apart. Dip your finger in water and tap down the points of each mound to prevent burning. In a separate small bowl, beat together 1 egg and 1 Tbsp water to make egg wash. Brush onto mounds and then sprinkle with cheese. Bake 20 minutes or until puffed and golden brown. Serve hot or room temperature or freeze until ready to serve. Reheat in 350º oven until piping hot. Note: If you don’t have a pastry bag, you can use a Ziploc bag or a cone you shape from parchment paper. With a spatula, put dough into one corner of a gallon-size Ziploc bag, or parchment cone. Fold up large end of cone, or seal bag and twist up empty part so dough goes into a cone-shaped point. Snip off a small hole in one corner and pipe away!
For more deliciousness, check out Phyllo Phinger Foods in our digital Vine. 5
BriarPatch Food Co-op | Winter 2023-24
The results are in. By Chris Maher, General Manager
H
ere at BriarPatch, we seek to ensure our most important asset — our staff — is heard and supported. To this end, we conduct a full staff satisfaction survey every two years and a shorter version in between, to gather accurate, non-anecdotal information. Our Board has several policies directing me and the management team to ensure this is an effective and compassionate workplace, and this is our primary way of determining how we are doing. This information informs our Multi-Year Business Plan which I am currently drafting for the coming year. This year’s survey took place before most of the Auburn team was hired. Impressively, 98% of eligible employees participated. This turnout is amazing, and intrinsically shows the care our staff shows for the Co-op. And, we had exceedingly high scores on all topics. Comparing our results to those from surveys at 320 other co-ops, our scores were in the top or second quartile. Certain questions’ scores are combined to rate staff engagement, and we were at the top of that area too.
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Survey themes include: Personal experience of a culture of inclusion and respect: Employees are proud to be part of the Co-op, as it is an open-minded and caring place that celebrates differences. High marks for equity: Staff overwhelmingly indicated receiving fair treatment in all aspects of identity and expression, commenting on the message of diversity woven throughout product selection, signage and employee individuality. Strong leadership in the departments: Generally, managers were cited as accommodating, appreciative, clear/ direct in sharing information and willing to listen. Appreciation for benefits: The highestscoring question on the survey was “The benefits package is valuable to me.” Staff appreciate paid lunch breaks and time off, medical/dental/vision benefits, the Co-op’s medical plan contribution and the 401k plan. Pride in serving our community: Comments like “It feels good to
contribute to a satisfying shopping experience for people which also does good for the community,” show the strong connection between BriarPatch and the community. Not surprisingly, the biggest area of opportunity was in compensation. In July, when we conducted the survey, we hadn’t yet thawed our wage freeze. We are all very grateful this has happened, and we know wages are of top importance and will continue to strive to improve them. To that end, HR is conducting our periodic survey of area wages to see how we compare with similar jobs. Another focus of the results was the need to invest in additional training. I anticipate this will be called out in our plan as an area for continued investment of resources. Respondents commented overwhelmingly that they were appreciative of the Co-op’s commitment to its mission and their part in it. They expressed gratitude for the personal experience of inclusion and respect they find at work. There are always places where we can do better, and we will continue to do so.
By Alana Lucia, BriarPatch Board President
W
inter! A time when the activity is happening within, the internal is where we grow and flourish. The plans are being mapped out and the external darkness allows for the inner works to become focused and charged. So it is with the seed, so it is with our farmers and producers, and so it is with the Co-op. Last season we had many opportunities to visit our local farms. I am continually inspired by the farmers we have in this community. They, like so many of us, are working with the changing climate, price fluctuations, and a general lack of predictability. An ability to pivot is what is keeping everything going. Here on the Board, we are in the winter planning and pondering mode as well. We are taking a deeper look into our Ends Policies, considering how we, as a grocery store, impact our community. Our role is always to constantly consider the ways that BriarPatch can continue to make positive impact in the lives of the individuals who are affected by the Co-op — from the products they buy to
where we might open our next location. As a board, we think about these things a lot. One of the ways BriarPatch impacts the community is by selling locally-grown and produced products. It warms my heart to know that we can support people’s lives and dreams through our business practices. My hope is that the support that these businesses receive from BriarPatch makes them stronger and in turn makes our community stronger as a whole. From what we learn on a national level, it is often the initial support from a co-op that serves as the catalyst to to become a strong, viable entity on its own. My wish for the season is that you are just as positively impacted by our coop: that you are able to find what you need to warm your hearts, and your bellies. I hope you are nourished by the joy you find in your food and the joy we find in one another. Many blessings to you!
What are Ends Policies?
BriarPatch Food Co-op | Winter 2023-24
A Season for Planning
Ends are statements that describe the purpose of our organization and why we exist. Ends define the results of our work, who benefits from it, and what value it is to them.
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BriarPatch Food Co-op | Winter 2023-24
Oh My Gourd!
Kabocha
Known for its especially sweet flavor, it’s like a combo of pumpkin and sweet potatoes. YES, you can eat the skin. It stays on when simmered or featured as tempura. Peel, though, if you’re going to mash or blend, to keep that lovely orange color.
Hubbard
Named for one of the first farmers to grow it in the US, it's originally from the Caribbean islands. It’s large — typically about 1 foot wide and 15-20 pounds in weight — often sold cut into quarters. The texture can be a bit grainy, so most recipes you’ll see for it are purées and soups. It has the sweet flavor you’d expect from orange-fleshed winter squashes. Add butter, brown sugar and a bit of salt to bring out its best. 8
Butternut
Delicata
Acorn
Turban
You may be tempted to reach for a prepeeled bag of frozen chunks prepped by someone else. Instead, grab a sturdy, Y-shaped peeler to get the skin off more easily. Pro-tip: microwave it whole for 30 seconds before peeling. That Y-peeler can also turn it into long, thin ribbons that’re great in salads (raw or cooked) or tossed with pasta noodles for a change of pace.
The go-to squash for stuffing with delicious fillings and its longitudinal ribs make for a lovely presentation. Also called pepper squash or Des Moines squash, you can’t go wrong taking the flavor in either a sweet or savory direction.
No need for peeling because it's actually named for its delicate, edible skin. The rind becomes perfectly tender when cooked. Great to roast — cut into rings or half-moons — or halved lengthwise, scooped and then stuffed. Cooks up fairly quickly, so a good one for when you want something yummy and fast.
So handsome they’re often used as a harvest decoration, but also good eating with a taste similar to butternut. Best not to peel it when raw, due to the shape and the durability of the skin. Instead, chop and bake it for 30 minutes with the skin on. Let chunks cool, peel and return them to the oven for more cooking.
Tetsukabuto
Quite unusual — it’s an interspecific cross — a hybrid of two different species created by manually pollinating two parents. The translation from Japanese is “iron helmet,” after the famed hardness of flesh and rind. When cooked, it retains a firm texture with a pleasant starchy quality thanks to the relatively low moisture content. Roasting brings out its earthy flavor with rich notes of hazelnut and browned butter.
Honeynut
A concentrated cross between butternut and buttercup squash-significantly sweeter, nutty, and even slightly malty in flavor. A famous chef asked the scientist/ breeder to “shrink the butternut and make it taste better,” and honeynuts were born. Developed in the 1980’s, it didn’t enter the US market until 2015.
Winter Squash Purée Makes 2-3 cups When you’ve got homemade winter squash purée, you’ve got a world of tasty possibilities at your fingertips! Here’s a basic recipe. Check out the digital Vine for some ideas of what to do with this “good-as-gold” ingredient.
BriarPatch Food Co-op | Winter 2023-24
Next time you’re out shopping, grab a winter squash (or two, or three). They’ll bring beautiful flavor and vibrant color to your table, and they keep, so you can use them when you’re ready.
Starry Night
How many squash have a name that’s also the name of a cocktail? A new variety of acorn squash, it has speckled skin (flecked with “stars”) and a smoother, less-stringy texture than its traditional relative. This one has a short storage season, so be sure to grab ‘em when you see ‘em!
See the digital Vine for bonus squash recipes.
1 medium to large butternut squash, about 2-3 pounds (or equivalent weight of kabocha, tetsukabuto, hubbard, etc.) Preheat oven to 375º. Line a rimmed baking sheet with parchment or foil. Slice off stem, then slice squash in half crosswise through stem end. Scoop out strings and seeds. Place halves on baking sheet, cut side down, and roast uncovered for 45-60 minutes or until tender.
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BriarPatch Food Co-op | Winter 2023-24
COMMUNITY k!! k c c a a b b g g in in iv iv g g is is h h c t c t paa T he P Spotlight This December, when you Round Up at the Register, you’ll support Hospitality House (Grass Valley) and Assistance League of Greater Placer (Auburn), two amazing organizations that help our family, friends and neighbors when they need it most. You can also support them directly too, via volunteering or donations.
Did you know BriarPatch Owners can receive a 15% discount when they volunteer at local nonprofits? The PatchWorks Volunteer Program partners with 16 “Nonprofit Neighbor” organizations to support outreach in our community. You can volunteer with organizations like The Gathering Inn, which provides permanent supportive housing to people with disabilities, older adults and veterans who cannot work to sustain housing. To learn more and to sign up, visit briarpatch.coop/patchworks.
Each month, BriarPatch donates 10 cents per every pound of apples sold to a local school or community garden. This year we raised $942 for Grass Valley Charter and Skyridge Elementary Schools! That’s 9,420 lbs of apples! You can continue to help gardens grow by buying apples at The Patch. Try this Apple Sage Compote recipe from our friends at Ashland Food Co-op.
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Why Be a Co-op Owner? Owner Appreciation Months Each year Owners can take 10% off one shopping trip in February, April, July, September and December. This schedule is subject to change.
Opt into E-Receipts and automatic Register Round Up Email hellobriarpatch@briarpatch.coop to sign up.
Vote and Become Involved Vote for the Board of Directors, run for the Board and have a say in the strategic vision of the Co-op.
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. 4. A stronger local food system. 5. A major employer that provides a healthy, equitable and considerate workplace for employees.
Be a PatchWorks Volunteer
6. Access to education about food and consumer issues that encourages customers to make healthier food choices.
Receive 15% off up to two shopping trips each month when you volunteer at select nonprofits.
Board Members and Meetings
Text Alerts Text PATCHOWNERINFO to 877-5090312 to sign up to receive important Co-op text alerts and information.
To contact all the Directors, send an email to: directors@board.briarpatch. coop. For individual Directors: first name and last initial (i.e. alanal@board. briarpatch.coop). Letters may be left at Customer Service.
BriarPatch Food Co-op | Winter 2023-24
OWNERS ’ Info Upcoming Board Meetings The upcoming meeting agenda is available at least one week prior to the meeting. Owners are welcome to attend Board Meetings. Please contact Mary Hunter for more information: maryh@briarpatch.coop. Tuesday, December 12, 2023 Tuesday, January 30, 2024 Tuesday, February 27, 2024
Board Committees
Board of Directors
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.
Rachel Berry, Kwong Chew, Jonathan Collier, Richard Drace, Mark Fenton, Katie Ivy, Alana Lucia, Lindsey Pratt, Deborah Yashar
Board Development Committee Finance Committee Executive Committee Governance Committee
Patronage Dividend Receive a dividend on purchases made in the store in years when the Co-op nets a profit.
Special Orders Owners can get special savings for case discounts at our Grass Valley location.
Ends Policies 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
Give Back & Save! Save 15% on your shopping trip at BriarPatch when you volunteer 6 hours with a local nonprofit. Join the team!
VO LU N T E E R T E A M
briarpatch.coop/patchworks
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BriarPatch Food Co-op | Winter 2023-24
Wine-O-Graph
Maybe you’ve made some pour decisions when it comes to pairing wine with food. Sip happens. Take a Prosecco-nd to study this handy graph, and you’ll be champagne at the bit to try out these delicious duets. Type
Characteristics
Varietals
Goes Great with
Sparkling
When there are bubbles, bubbles, no toil, no troubles. From brut (dry) to sweet, they go from the beginning of the meal to the end. Always fun.
Cava, Prosecco, Champagne, Sparkling Wine
Salty, Fatty, Sweet
Potato Chips Fresh & Fruity Whites
Light, airy, crisp. Sometimes a bit effervescent. Think Granny Smiths and citrus notes.
Sauvignon Blanc, Pinot Gris (Grigio), Vinho Verde, Albariño, Chenin Blanc
Rosé
Light Reds
More alcohol means “more legs” in the glass, and more heft on the palate. Some retain some of the citrus crisp of the Fresh & Fruities, while others, especially the German and Alsatian, can go deep peach and pear pie.
Chardonnay (oaked), Semillon, Gewurztraminer, Viognier, Pinot Blanc
Not just for summer on the deck. The particular varietal it’s made from will determine its personality. Switch out for the usual varietal you’d have and see what you think.
Grenache (fruity), Syrah (drier), Sangiovese (fruity), Tempranillo (savory)
Low alcohol content and low tannins make these reds easy on-ramps into Le Monde du Rouge.
Pinot Noir, Grenache, Beaujolais
Fun & Funky Reds
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Cabernet Sauvignon, Zinfandel, Merlot
The melting pot of reds. Take your senses on a trip, from earth to fruit to leather, to explore these medium to heavy-bodied beauties from lots of places. No need to take PTO.
Pinotage, Cabernet Franc, Sangiovese, Syrah, Tempranillo, Montepulciano, Petit Sirah
Chevre
Salads
Crab Cocktail
Each with its own characteristics, though they tend toward the bigger, spicier side. You might have a personal penchant, but all are very popular in our neck of the woods because they’re done so well so close to home.
Anchovies
Banh Mi
Herby, Spicy, Creamy
Halloumi
Risotto
Asparagus
Spicy, Salty, Fatty
Feta
Roasted Veggies Flounder Charcuterie Buttery, Smooth
Turkey California Classics
Brie
Spicy, Tangy, Vegetal
Oysters Bigger, Bolder Whites
Cheese Pairing
Salmon
Gruyère
Chimichurri
Gamey, Umami
Portobellos
Lamb Kabob
Aged Cheddar
Chocolate
Rich, Spicy, Char
BBQ sauce
Bolognese
ParmigianoReggiano
Paella
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BriarPatch Food Co-op | Winter 2023-24
5 Pro Tips for the Perfect Cheese Board Place cheese accompaniments next to the cheeses they pair well with, i.e., Manchego with prosciutto and Cambozola with pears or olives
2 Fill in the gaps between the cheeses with varied colors and textures — nuts, jams, dried fruit…
3 Fill in the rest of the space with different types of crackers (don’t forget the gluten free!)
Select diverse tastes, textures, colors and flavors from the bulk, produce, sliced meat and cheese sections — and go a little wild!
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5 Choose a variety of
cheeses: cow, goat, sheep, soft, aged, blue, etc.
Bonus Tip! Pile it high, watch it fly!
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BriarPatch Food Co-op | Winter 2023-24
Produce
Rooted in Local: Super Tuber Farm
S
ay “hello” to Jeremy of Super Tuber Farm. For over a decade, BriarPatch’s Produce Department has worked directly with Super Tuber Farm in Chicago Park to plan crops. They supply the Co-op with delicious staple crops like potatoes, carrots, beets and cabbage during the shoulder seasons — fall, winter and spring.
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The Co-op’s lead produce buyer, along with Senior Produce Manager David Benson meet with Super Tuber and other regional farmers twice a year to plan crops for the next year. That way, everyone is on the same page and growing different crops, which means farmers get fair prices, customers get what they want, and there is less waste all around. It’s a win-win situation for everyone. “Having the planning process with BriarPatch allows us to know we can grow a large volume of produce and sell it to a customer that we know is reliable. That allows us to try new crops and do new things, which then can trickle down
into our smaller customer base, as well.” Jeremy is passionate about sustaining the local food movement. “Local and fresh food matters to me because it tastes different. It's a different quality than what you can get from a larger distributor. Since I'm selling directly to my customers and they're people I see every day, I really strive to grow the best tasting produce that we can and deliver it to BriarPatch in the best possible condition that we can.” Super Tuber goes the extra mile to make sure that the local food system is thriving by supplying other local food businesses with ingredients. A longtime customer favorite, Local Culture Ferments uses Super Tuber cabbage for their nationally recognized, award-winning sauerkrauts. Working together has put Nevada County on the map as a rich agricultural hub with plenty to discover. Jeremy is hopeful that as BriarPatch has expanded to its new Auburn location
Tortilla Española
onions. Let rest 5 minutes.
Makes 6-8 servings
Clean skillet, add 3 Tbsp reserved olive oil. Set on medium-heat until oil is shimmering. Add mixture to skillet and cook, swirling/shaking pan rapidly until bottom and sides begin to set — about 3-5 minutes. With a heatproof spatula, press in the edges of the mixture to form the tortilla’s puck shape. Lower heat so bottom of tortilla doesn’t burn; cook 3-5 minutes more until edges begin to set.
This is an absolutely delicious way to enjoy Super Tuber potatoes. Flipping it over part-way through cooking can be tricky, but it’s worth it. 8 large eggs Kosher salt, to taste 2 cups olive oil (all extra-virgin, or half EVOO and half other) 1 ½ lbs Yukon Gold or russet potatoes, peeled/halved/thinly sliced cross-wise ¾ lb yellow onions, thinly sliced In large bowl, beat eggs and a large pinch of salt until frothy, set aside. In 10-inch nonstick or well-seasoned carbon steel pan, heat oil over mediumhigh heat until shimmering. Add potatoes and onions. Maintain a gentle bubbling, and cook about 25 minutes until melty and tender. Drain potatoes/onions of excess oil with fine mesh strainer over a heatproof bowl. Reserve oil. Transfer potatoes/onions to medium heatproof bowl. Season with salt, stir well. Re-beat eggs; stir into potatoes/
BriarPatch Food Co-op | Winter 2023-24
“We started working with BriarPatch from the very beginning in 2012, planning with them to grow potatoes. After that, we continued to work with them as we’ve added additional crops like sweet corn, carrots, cabbage. And now we’re growing a lot of beets, as well,” says Owner-Farmer Jeremy Mineau.
Now for the exciting part…FLIPPING it over!!! Working over the sink or garbage can, place a large, overturned flat plate, inverted sheet pan (you want tortilla to go on flat, non-edge side) or lid on top of skillet, set dish towel and then hand on top, and, in one VERY quick motion, invert tortilla onto it. Add 1 Tbsp reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue cooking until
Jeremy Mineau, Owner, Super Tuber Farm within our watershed (now BriarPatch’s definition of local!), this will provide more fertile ground within the area for new farms to sprout up and existing farms to root down deeper, providing more food for our community. Learn more at supertuberfarm.com
second side firms up, about 3 minutes. Use heatproof spatula to press sides all around to form a round puck shape. Cook until lightly browned on second side but still tender when press with a finger in the center, 3 minutes more. Flip tortilla a few more times during the last minutes of cooking to reinforce the shape and cook the center more evenly. Carefully slide tortilla out of skillet, or invert it one more time, onto a clean plate. Wait 5 minutes before cutting into wedges or cubes for serving. Also great at room temp. 15
BriarPatch Food Co-op | Winter 2023-24
Love Local — Coffee, chocola Y REMEDY SUPPLY CO. Grocery
have to further conversation and close that loop.”
The coffee is then roasted in small batches at a separate roasting facility in Auburn. Jordan runs the operation with his wife, Melinda and the crew – Kat, who lived on a coffee farm in Mexico, Daniel, “Dan Dan the Roasting Man,” and Jason, who is a wiz with account relationships and sales. The team operates a popular café in Auburn called The Pour Choice.
Remedy roasts great-tasting, ethicallysourced, single-origin coffee, and their team is committed to paying farmers a fair wage. “We’re trying to open eyes and educate,” says Jordan Minyard, who is part of the team that started the company in 2020. The goal is to buy the best green coffee in the world and support regenerative farmers in small villages worldwide. “You’re strengthening soils and ecosystems,” says Jordan. “We 16
ou don’t have to travel the globe to f olive oil. Here, at The Patch you’ll fin and the good news is that local vendors p dedicated to the well-being of people an
PACHAMAMA — A FARMER-OWNED COOPERATIVE
The passionate crew from this small but mighty business loves what they do and shares a similar vision and mission with The Patch. “It’s such a natural fit. We’re doing the same things BriarPatch stands for as a grocery store,” says Jordan. Look for Remedy coffee sold by the bag and pound in bulk. Their flagship blends are all named after places in Auburn - Clementine (with tasting notes of blueberries, graham cracker and hot cocoa), No Hands (salted caramel and chocolate almond) and Confluence (poached pear, spiced cider and dark chocolate)! Members of the BriarPatch Marketing and Merchandising team sampled different roasts at a cupping earlier this year and developed a special BriarPatch blend, created with our shoppers in mind. Look for it with the yellow label. Learn more at remedysupplyco.com
Pacha Mama means “Mother Earth” in Quechua. She is revered as a goddess of harvest by the indigenous people of the Andes in South America. Pachamama Coffee follows this guiding star to sustain the health of the soil, the Earth and the people within it for future generations. All Pachamama coffee is 100%
find the best coffee, chocolate and nd these staples all under one roof, produce high-quality products and are nd the planet!
CHOQUIERO
certified organic and shade grown. A typical Pachamama coffee farm is small, maybe a few acres in size, and is a thriving ecosystem brimming with life. Many foods are grown on these lands — bananas, nuts, spices and cacao — and there is an abundance of birds, bees, insects and worms that nourish the soil. Amongst this diversity Pachamama farmers also grow pristine Arabica coffee beans. "When you buy Pachamama coffee you are directly supporting the coffee farmer who takes deep respect and pride in growing the best cup of coffee for you. We are thrilled to see BriarPatch open a new store in Auburn, spreading our shared belief in the power of the cooperative business model and showing that coops have a place to thrive in the greater Sacramento region, " says Co-Founder and CEO Thaleon Tremain. Pachamama Coffee is a cooperative founded by radical visionaries in coffee communities around the world. They knew they could build a better future and better supply chain that benefitted coffee farmers and coffee drinkers alike. We love teaming up with Pachamama on campaigns like supporting the people of Ukraine in 2022. Learn more at pachamamacoffee.com
Have you tried Choquiero Chocolate? Made in Nevada City, these highquality organic, fair trade and vegan chocolates are made with wild-harvested cacao imported from small farmers in Central America and sweetened with unrefined coconut sugar. You won’t find any preservatives or emulsifiers, and the wrappers are biodegradable and compostable! “We love working with co-ops because our values align with high-quality products that have a low environmental impact,” says Owner and Chocolatier Ariel Wolansky.
Ariel was born in Argentina and set out to make a positive impact on the world by sharing his passion for food after earning a permaculture certificate in 2012. He has traveled to Mexico, Guatemala and Peru on his chocolate journey, and loves calling Nevada County home.
BriarPatch Food Co-op | Winter 2023-24
ate and olive oil for a better world!
“Choquiero is on a mission to fight child slavery in the cacao industry, while supporting fair trade practices that support the ecosystem. Besides having a local symbiotic relationship with BriarPatch, we share very close values and are both working hard to make people we care about smile more each day. I love BriarPatch and the community you helped build by being so awesome,” says Ariel. Awww. We love teaming up with Choquiero, too! In the past they have donated a portion of proceeds to support programs that get youth into nature. To learn more visit choquierochocolate.com
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BriarPatch Food Co-op | Winter 2023-24
SÉKA HILLS
CALOLEA
The Tribe Yocha Dehe Wintun Nation, means “Home by the Spring Water.”
Picking and pressing is the key to a more interesting, flavorful Extra Virgin Olive Oil loaded with antioxidants.
As the historical inhabitants of the Capay Valley in Northern California, Yocha Dehe Wintun Nation maintains the bond with ancestors through continued efforts to preserve and protect the land for future generations. Today, with more than 25,000 total acres in production, the tribe owns one of the most diverse farming operations in Yolo County.
“The trick is to do it as quickly as possible,” says Michael Keller, co-owner with his wife Monica of Calolea Olive Oil.
In native Patwin language, “Séka” means “blue,” honoring the blue hills overlooking tribal homeland, where for thousands of years people lived in the oak forests, rolling hills and grasslands, tending the natural resources, culture and traditions. Today much of this land is planted with vineyards, olive trees and carefully nurtured crops. The Tribe manages and cultivates more than 12 different crops, using best practices for organic and sustainable farming. Natural systems include the use of beneficial insects, cover crops, mulching, drip systems and careful crop rotation cycles. The tribe is working with Cache Creek Conservancy and the U.S. Fish and Wildlife Service to remove invasive species so native species can thrive. In addition to the farming operation, Yocha Dehe runs a growing herd of 800 cattle, following a sustainable grazing program on the Tribe’s 12,000 acres of rangeland. Of the 3,000 acres currently being farmed, 250 are certified organic, and more than 1,200 are in permanent conservation easements. 18
Learn more at sekahills.com
The olives on the Kellers’ 100-year-old Mission, Manzanillo, and newly-planted Tuscan olive trees are handpicked, custom milled and cold-pressed within 24 hours to create the highest quality olive oil possible. Taking the care and time to produce a quality product from their Loma Rica orchard in Yuba County has earned them awards from all over the world. In business for 24 years, the Kellers have been supplying BriarPatch since our early days when we were located on Joerschke Drive in Grass Valley. “Our product line has grown a lot over the years,” says Michael. Look for their olive oils and balsamic vinegars, now at both BriarPatch locations! Learn more at calolea.com
Check out the digital Vine for recipes using olive oil.
BriarPatch Food Co-op | Winter 2023
The Nevada City Farmers Market – Spotlight on the Winter Market By Stuart Coben and Samantha Villella local economy, enriching our community with a more resilient food system. From the farmers’ hands to yours, it’s love from the land we all cherish and depend on. Starting in January, just two short streets away from our primary location on Union Street, people gather to shop at our indoor market hosted in the cozy auditorium of SAEL school at 505 Main Street from 9 a.m. to 1 p.m. every Saturday morning. Just like on Union Street, we provide a community meeting place for all to enjoy live music, to shop and connect with their local farmers, and exchange EBT benefits for market tokens.
Charlotte from Pharis Farm
T
he Nevada City Farmers Market is a non-profit organization providing direct access to locally and sustainably grown produce and products. This essential service and vibrant showcase takes place yearround in historic downtown Nevada City and is open every Saturday, rain or shine!
Dylan and Melvina from MushBarn
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Cr ab
The indoor market is easily accessible and provides nearly just as many nourishing goodies as you normally can get in the summer. This includes locally grown winter fruits and vegetables like citrus, root crops, winter greens, and brassicas as well as other produce like meat, mushrooms, and microgreens.
Apart from fresh and local produce from our dedicated farmers, the Nevada City Farmers Market also offers products from local artisans and food purveyors. From soap to jewelry, baked goods to wild caught seafood, these value-added vendors offer a spectacle of everyday products that make for great gifts and tasty treats, exemplifying the Little Fish C the abundance that our m o m fro county has to offer.
For 15 years, the farmers who contribute to our market have provided the community with an abundance of the freshest produce possible, all from within a 75-mile radius of Nevada City. When you purchase locally harvested produce from our hard-working farmers you are directly promoting sustainable agriculture and contributing to our
Antonio from Feeding Crane Farm
Join us this winter at the Nevada City Farmers Market for a robust bounty and to connect with your local farmers, artisans, and food purveyors who nourish our community with their delicious produce and handcrafted offerings! We’ll see you there!
Pierre from Companion Farms
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BriarPatch Food Co-op | Winter 2023-24
s e i t s a P h s i n r o C f o y r Histo Deli
the pasty and tossed the ends into the tunnels to avoid consuming arsenic dust that may have accumulated on their hands.
“
Those mining days are long gone, but locals still love a good pasty.
”
Those mining days are long gone, but locals still love a good pasty.
Men in search of fortune at the Empire Mine, circa 1900. This is a photograph taken at the end of a long shift. Many of these miners are Cornishmen, nicknamed “Cousin Jacks.” Pasties were a regular mealtime fare: meat and veggies wrapped in pastry dough and baked. Photo credit: @visitgrassvalley
G
rass Valley’s Empire Mine was home to some of the oldest, deepest and richest gold mines in California. During the 1800s, hundreds of Cornish Miners, nicknamed Cousin Jacks, flocked to the gold mines of the Sierra Nevada. In Grass Valley, some reports show the Cornish population to be as high as 85 percent in 1890.
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Down into the subterranean mines, miners carried their midday meal in metal lunch pails – usually coffee or tea and a humble, handheld pie filled with meat and potatoes called a “pasty.” Pasties are the quintessential food of Cornwall, a region in southwest England that has mined tin and other metals since the Bronze Age. An easily transportable food, folk history suggests miners held onto the crust of
At BriarPatch, the legacy continues. We serve up to 12 different varieties throughout the year, both for meat lovers and vegetarians, loaded with organic ingredients. For St. Patrick’s Day, a green pasty naturally dyed with spinach juice and stuffed with Cornish brisket and veggies is a seasonal favorite. Fruit-filled dessert hand pies sweetened with fruit are a treat for all ages.
Here’s a recipe from our Deli crew, retooled for home cooks.
BriarPatch Food Co-op | Winter 2023 2023-24
A view of the stone cottage located at Empire Mine State Historic Park which was home to the richest gold mines in California.
Add water with mixer running. Mix until dough starts to come together. Do not overmix — it should still be slightly crumbly but hold together when pressed. Divide into 12 equal portions.
For Filling
One of the classic pasties you can enjoy in Grass Valley. Photo credit: @FriendlyWhenDrunk
Apple Hand Pie Makes 12 hand pies When you buy apples at BriarPatch, we’ll donate 10 cents per pound to a local school or community garden through the Apples for Gardens program!
Make the Dough 3 ¾ lb all-purpose flour 2 ½ lb butter (cold, cut into a ¼ inch dice) 2 ½ cup (enough to start to bring the dough together) 4 Tbsp cane sugar 1
Tbsp + 1 tsp sea salt
Place flour, butter, sugar and salt in mixer fitted with paddle attachment. Mix on low speed until butter is the size of large peas.
3 lb Granny Smith apples 1/4 cup cane sugar 1/4 cup brown sugar 1 tsp cinnamon ½ cup apple juice or cider 2 Tbsp potato starch, or corn starch 1 tsp sea salt 1/2 tsp lemon juice
Roll dough out until 1/8-inch thick. Scoop 2 oz of filling into the center of the disk. Fold over and press edges together and crimp with a fork to seal. Score the top with a knife to create vents. Freeze until ready to bake, or brush with cream and sprinkle with a healthy amount of sugar. Bake at 325º for about 20-30 min, or until golden brown and baked on the bottom. Serve with a scoop of vanilla ice cream and dusted with cinnamon and sugar. Garnish with a sprig of mint.
Peel and dice apples in ¼-inch cubes. Stir together apple Members of the BriarPatch team enjoy house-made pasties. juice and starch and set aside until needed. In a large pot, cook apples until they begin to soften. Add sugars, cinnamon, salt and lemon juice. Cook until released juices are reduced to a syrup. Stir to recombine, adding apple juice and starch slurry. Bring to a boil and cook until juices thicken. Taste and adjust sugar, if necessary. Cool.
Build Your Hand Pie Topping Ingredients: ¾ cup heavy cream 1/4 cup cane sugar
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BriarPatch Food Co-op | Winter 2023-24
s t a e M e r u t a N f o e orc Meat & Seafood
F
B
riarPatch recently had the chance to catch up with Emily Wylie, Director of Marketing for Force of Nature Meats. Here are some excerpts from our Q & A. Catch the entire conversation in our digital edition! What was the “Aha” moment that led to Force of Nature’s inception?
Our founders studied regenerative agriculture at ranches all over the world, with their company Epic provisions. It was a clear solution to many of the health and environmental issues that we face as a global community. Force of Nature answered that call for meat that resonated with their values.
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The Force of Nature team
Please speak to what your website terms “the legacy of meat.” Some people argue that adopting a vegetarian lifestyle is an appropriate action to take in the future to address escalating climate concerns. How would you respond to that? Great question. Over the past decade or so, meat has been vilified (for a good reason) with everything pointing to industrial agriculture as the main driver of carbon emissions, etc. We are here to teach consumers that regeneratively raised meat is VITAL for the future of our food system, the health of our people, our ecosystems, and the welfare of our animals.
What kind of farms do you partner with? What’s the process like to get farms as purveyors?
We partner with small family farms to big ranches who meet our rigorous standards for product quality, animal welfare and a commitment to regenerative practices. It can take months or even years to become a Force of Nature supplier. Our “Land Stewards” as we call them are our most valuable partners and share our vision of seeing regenerative agriculture become the norm for meat production.
What is it about the way Force of Nature meat is produced that makes it taste better than conventional meat? What taste profiles set it apart from other meat on the market? Animals raised on a diverse diet of native grasses, flowers, or bugs, grubs and
BriarPatch Food Co-op | Winter 2023-24
seeds produce a much more complex flavor profile.
Ryan’s Recipes
What’s your favorite way to cook Force of Nature Meats? Can you please share some tips for folks when cooking and serving it? One of the best things about our proteins is that they're all so versatile. You can cook our meat over an open fire, on a grill (gas or charcoal), in a pan, in an oven, braised in a pot, etc. The sky's the limit! Follow us for ideas! @forceofnaturemeats
For the entire conversation, see the digital Vine.
Ryan Dodge, Meat & Seafood Department Manager at our Auburn store, shares some of his favorite recipes for the holidays and beyond. Be sure to stop by the counter to say hi and pick up cooking tips for your celebration feasts.
Mom’s Cioppino
6-8 servings This is a recipe Ryan grew up on and still enjoys to this day. A holiday staple for when his whole family gets together. 3 1 1 3 2 4 ¾ ¼ 1 1 5 1 1 1 1
Tbsp olive oil fennel bulb, thinly sliced onion, chopped shallots, chopped tsp salt garlic cloves, finely chopped tsp crushed red pepper cup tomato paste 28 oz can diced tomatoes in juice ½ cups dry white wine cups fish stock bay leaf lb fresh clams, scrubbed lb fresh mussels, scrubbed, debearded lb raw 16/20ct peeled and deveined prawns 1 ½ pounds firm white fish fillets (true/ling cod, halibut or similar) cut into 1-2 inch chunks 1 lb fresh Dungeness crab legs/meat
Heat oil in a large pot over medium heat. Add fennel, onion, shallots, and salt. Saute until the onion is translucent, about 10 minutes. Add garlic and red pepper flakes, saute 2 minutes more. Stir in tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce heat to medium-low. Continue cooking, covered, until flavors blend, about 30 minutes. Add clams and mussels to the liquid. Cover and cook until they begin to open, about 5 minutes. Add shrimp and fish. Simmer gently until fish are just cooked through, stirring gently, about 5 minutes longer. Add fresh crab legs/meat as a topper. Serve in bowls with slices of crusty bread. Check out more of Ryan’s Recipes in the digital Vine.
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BriarPatch Food Co-op | Fall 2023-24
Wellness
F
Self-care is not about what it looks like but how it feels
at and the Moon prides itself on using locally grown and sourced herbs and simple and wholesome ingredients. Nationally known and seen in Vogue and Outside Magazine, based in Grass Valley, the small team continues to nourish the place they call home.
“We love the sense of community BriarPatch has built around supporting local farmers and small businesses in our area. We believe we all need to take what we put on our body as seriously as what we put in it, and BriarPatch is a one-stop shop for all of the above,” says Rachel Budde, founder of Fat and the Moon. The company carries a cosmic array of products, all natural and nontoxic. Enjoy a full range of hand-crafted herbal body products from adornments like 24
eye coal, shimmers and lip paint, items for mama and baby, gateway potions like Deodorant Cream or Sensitive Pit Cream and basic bath necessities like Tooth Polish, All Cream and Lavender and Cocoa Dry Shampoo. At its core, Fat and the Moon is about healing. Their mission is knowing that self-care is fundamental to showing up fully to care for others and the world. “We really try to cultivate the view that caring for ourselves is fundamental to being able to do anything else well for any sustained amount of time. For some of us, walks are critical to regrouping. For others, it’s being with animals. Some of us need activity, some need to cuddle up. The most important thing about self-care is not what it looks like,
plants that are ethically harvested and organically cultivated and combine them in formulations that are non-toxic. In their commitment to the earth, reusable and recyclable containers are used whenever possible. Looking for a fail-safe gift? Try All Cream, Aloe Lotion, All Salve, Sage and Rose Face Mist, Shampoo and Conditioner Bars, and for the makeup wearers in your life, Lip and Cheek Stain is a fan fave. Find Fat and the Moon at both of our store locations and at our Demo Counter in Auburn. Also, each month be sure
but how it feels,” says Rachel. Each product is handmade by a small team of conscientious makers. Along with herbalist Rachel, the team consists of a budding herbalist, a practicing herbalist, a talented baker and an esthetician. They work with
Fat and the Moon team
to check out free Herbal Live on Zoom classes with Rachel when she does deep dives on medicinal properties of herbs, shares recipes, techniques and herbal traditions. Learn more at fatandthemoon.com When you’re in the BriarPatch Wellness Department, be sure to check out other wonderful local products!
Submitted by Fat and the Moon Makes 2 pint jars This marmalade recipe is a beautiful and delicious marriage of two underrated ingredients. Rosemary is one of those special enlivening nervines with a long list of medicinal properties, and the peels of citrus actually contain the highest amounts of Vitamin C in the whole fruit, not to mention they’re
Frontier Angel Soap – Wholesome and
BriarPatch Food Co-op | Winter 2023-24
Rosemary & Mandarin Marmalade
1+ cups honey or other sweetener, to your taste 1-2 cups water About 3 tsp pectin (follow instructions on packet for ratio) Simmer citrus and water for about 20 minutes. Add cheesecloth-wrapped rosemary to pot and simmer for 10-15 minutes, tasting along the way for the right balance of flavor.
environmentally responsible products for the body and home! Only top quality non-GMO, organic and fairly traded oils and butters and essential oils. No preservatives, sulfates, synthetic fragrances, artificial colorants or plastic packaging!
Remove rosemary bundle after about 15 minutes.
Kathryn Wronski Greeting Cards –
When the peels are soft, add sweetener, then follow the instructions for pectin.
Have a special occasion and need a special statement card? Northern Californian artist Kathryn Wronski who specializes in colorful pet portraits, featuring dogs, cats, cows, pigs and chickens!
Heritage Farmed - Since 2017 organically grown plant-based goods for people, pets and Earth sourced from farmers who care. This body care product line uses sustainably-grown and harvested medicinal herbs, flowers and plants, including CBD.
Grab n’ Go! Be sure to grab a handcrafted and fairly traded African basket to load all your goodies into!
Continue to simmer marmalade until peels are soft. Remove from heat and let sit overnight, if you’re patient like that.
Jar up and can, or just let cool and pop in the fridge.
chockfull of flavonoids! Mandarin peel has been used in Traditional Chinese Medicine as a lung and digestive herb, for fullness and phlegm. Eating marmalade on toast with butter is an easy-peasy, delicious way to get a good dose of your medicine. Not bad. 5-6 large mandarins, small oranges or lemons, chopped into quarters then sliced very finely, seeds removed Handful of fresh rosemary, cleaned and tied up in cheesecloth
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BriarPatch Food Co-op | Winter 2023-24
Fresh
“
Have you tried the plant-based foods by Durga’s Divine?
We aim for our food to be accessible for all kinds of eaters, especially those eating green. All our products are plant-based, but all eaters enjoy them” says Christine Godinez “Chef Tee” founder and co-owner.
So, what’s your go-to breakfast? “We absolutely love our Almond Ricotta on toast with avocado and tomato. Some days fresh fruit with a drizzle of maple syrup with our Original Ricotta is a must!” says Christine.
Christine Godinez and Carrie Ggem, co-owners of Durga’s Divine
Women-owned & operated This women-owned company started in 2020 and strives to make flavorful, succulent, honest plant-based food with no added processors or artificial fillers. All the products are made in small batches by an allwomen team in Grass Valley committed to ethically sourced, mostly organic, nonGMO and gluten-free ingredients. The dynamic duo is Christine “Chef Tee” — and her sister, Carrie Ggem. The two sisters grew up in Los Angeles and Nevada County and both have a passion for health and good eating.
So much variety Choose from a variety of tasty vegan cheese, chai concentrates, pesto and hummus dips. For those who like the spicier side of life, we recommend diving into the most popular items at The Patch, the salsas — choose Mild, Medium or Verde! Look for their vegan ricotta, a very versatile staple to have in any plantbased or non-dairy household. 26
“We have always been super close sisters. Being business partners has made us a lot closer in many ways. We balance each other out, which makes for a great dynamic! We do have an all-woman team. It makes work fun, and our flow is out of this world! We believe it is our superpower,” says Christine.
What’s in a name? Durga is a Hindu goddess and legend has it that she combated evil forces that threatened peace, prosperity and dharma. Learn more at durgascheftee.com
You can find more information on volunteering or donating to the AIFC online at auburnfoodcloset.org.
By Lauren Scott, BriarPatch Sustainability Coordinator
A
t BriarPatch, we love food, and we take our role in reducing food waste seriously. As part of our efforts to keep food from going to waste, we partner with local hunger relief organizations in both Grass Valley and Auburn to donate edible food that no longer meets our quality standards to be sold. This includes items with packaging imperfections, “ugly” produce, and items that have reached their best-by date. In addition to donating edible food that we can’t sell, we offer it to our staff members through our “Free for Staff” program. Since opening in August, our Auburn location has donated over 2,600 pounds of surplus produce, perishables, and deli-made items to community partners in the area.
One of our newest hunger relief partners is the Auburn Interfaith Food Closet (AIFC), a volunteer organization providing access to nutritious food for individuals and families living in Central Placer County, from Loomis to Emigrant Gap, from Lake of the Pines to Foresthill. AIFC is run by over 200 volunteers, providing more than 206,000 meals annually. They offer food distribution MondayFriday as well as grocery delivery to homebound residents and monthly remote food distribution.
In need of food? There are no income requirements to register as an AIFC client. For more information, call (530) 885-1921. The AIFC is located at 1788 Auburn Ravine Road, just off the Foresthill exit on Interstate 80.
“BriarPatch & Auburn Interfaith Food Closet is a great match. The ability to share locally sourced, high-quality food with some of the people most in need of support fits perfectly with our mission. We provide food to an average of over 40 families per day and over 160 homebound clients
• Food waste and climate change: 24% of landfill input is uneaten food.
BriarPatch Food Co-op | Winter 2023-24
weekly who cannot get to our location. The partnership we have allows us a steady, reliable source of many items that would otherwise not be available to us,” shares AIFC Operations Manager, Mike Carlevaro.
Food Waste Facts • 1/3 of the U.S. food supply goes to waste, annually, all along the food chain. • 20% of wasted food comes from customer-facing businesses (grocers/ restaurants). • Only 2% of surplus food is donated (estimate). • One in ten Americans experience food insecurity.
• 22% of freshwater use is related to food that’s wasted. • 6% of U.S. greenhouse gas emissions are related to wasted food. Learn more at ReFed.com.
501(c)(3) nonprofit
• Guidance for exploring end-of-life options • Trained End-of-life Doulas & Death workers • Normalizing conversations about death • Non-medical holistic support • Co-create End-of-Life care plan • Family-led Home Funeral guidance • Education and public events fullcirclelivingdyingcollective.com “Let’s have a conversation.” (530)270-9839 akhila@fullcirclelivingdyingcollective.com
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BriarPatch Food Co-op | Winter 2023-24
Magic of Music 2023|2024 SEASON
UPCOMING EVENTS:
MESSIAH SING-ALONG Tuesday | December 5, 2023 | 7:30 p.m. TK-8 Public Charter School ncsota.org 530-273-7736
MASTERWORKS II: BRAHMS & BOHÈME Saturday | January 20, 2024 | 7:30 p.m. Sunday | January 21, 2024 | 3:00 p.m.
FAMILY CONCERT: CONDUCTOR'S SPELLBOOK Saturday | February 3, 2024 | 1:00 p.m. Nurturing and Inspiring Academic Excellence through the Arts since 1994
AuburnSymphony.com | 530.823.6683
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 point and low fee options ★ Unique loans not found at other financial institutions
2100 Nevada City Hwy. Grass Valley, CA 95945
firstus.org Grass Valley’s Financial Co-Op
Call one of our real estate specialists today. We can help you find the right loan for your needs and the right rate for your budget: (800) 556-6768 28
JOIN OUR CSA!
MOUNTAIN BOUNTY FARM
BriarPatch Food Co-op | Winter 2023-24
ic rgan t, ly ole, Fruires k e Wegetab r sha Ve Floweered and deliv round ryea
MountainBountyFarm.com info@mountainbountyfarm.com (530) 292-3776
Help a Hungry Person Today! Change a Life by Making a Donation or by Joining Our Hearts & Hands Club!
$5 provides $5 meal Call 530-615-0852 or visit HHshelter.org Standing Strong Together
STORMS. FIRE. POWER OUTAGES. FM
TUNE TO KVMR FOR TOP OF THE HOUR REPORTS
NEVADA COUNTY’S EMERGENCY BROADCAST STATION 29
BriarPatch Food Co-op | Winter 2023-24
CALIFORNIA SOLAR E L E C T R I C
C O M P A N Y
BE WINTER STORM READY!
A WORKER OWNED CO-OP
Protect yourself from power outages with solar power, battery backup, and generators.
SOL AR POWER Lower your energy bills Protect your home from power outages Reduce your environmental impact
BAT TERY BACKU P Maintain power when PG&E is down Store power for times without sunlight Gain independence from the grid
HOME GENERATO R Reliable backup power for your home Charge your battery during periods without sunlight Keep the essentials running during power outages
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www.Cal-Solar.coop 530-274-3671 scan for more information
BriarPatch Food Co-op | Winter 2023-24
Get Your
Bare RooT
Holid Holi day Sale 25% Off ! Hand-Knotted Oriental Rugs
FRUIT & NUT TREES
Through Jan 15, 2024
New • Antique Classical • Tribal
Fine Oriental Rugs Since 1980
408 Broad Street Nevada City, CA 95959 (530) 265-9229 Browse our entire collection online at
www.themagiccarpet.biz
Vegetable Dyed Cultural Survival Rugs • New Shipments Rug Pillows • Statues & Artifacts • Rug Washing & Repair Services
125 Clydesdale Court, Grass Valley, 95945 Open Monday–Saturday 9am–5:30pm
Every purchase at The Magic Carpet helps support transformative cultural and social projects in both the rug weaving world and our local community. BUYING • SELLING • WASHING • RESTORING • CONSIGNING • APPRAISING • RUG PADDING
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
PRSRT STD US POSTAGE PAID BRIARPATCH
290 Sierra College Drive Grass Valley, CA 95945
This paper is made from 30% recycled paper
Curbside pickup is available
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
Available in Grass Valley & Auburn
