2021 Humboldt & Del Norte Community Food Guide

2021 . ISSUE 01 FREE

HUMBOLDT & DEL NORTE COMMUNITY

FOOD GUIDE ACCESS . EQUITY . EDUCATION . EMPOWERMENT

What is Food Sovereignty? pg.8 Access Free & Low Cost Food pg.78 Learn to Grow Food at Home pg.36 Find Locally Produced Foods pg.88 HUMBOLDT Y COMUNIDAD DEL NORTE

GUIA DE ALIMENTOS ACCESO. EQUIDAD . EDUCACION. EMPODERAMIENTO

Los artículos se encuentran en línea con la traducción en español.

So Local You Can Taste It For 47 years and counting, North Coast Co-op has prepared tempting eats in our bakery and deli using local products and produce.

It’s a difference you can taste.

Humboldt’s organic, member-owned grocery store since 1973.

7am to 9pm

WELCOME

| Hijurrawiw ku douwuk Bienvenid@ | Zoo siab txais tos | ‘o’-lo-mah 2

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to the first Community Food Guide by Cooperation Humboldt!

Cool. I like food. Why not grab a free magazine?

But what’s Cooperation Humboldt?

We’re a nonprofit social change organization. We believe it is possible to meet all of our basic human needs and regenerate our environment without exploitation or oppression.

Our work is divided into seven areas, representing what we believe to be basic human rights: • • • •

Food Sovereignty Care & Wellness Education Economic Democracy

• Arts & Culture • Housing • Disaster Response & Community Resilience

Projects are created by and for the people we serve.

Huh. Sounds interesting.

How can I learn more and get involved?

Thanks for asking! Visit our website to learn more, and support the Food Guide with a donation if you’re able!

www.cooperationhumboldt.org info@cooperationhumboldt.com P.O. Box 7248, Eureka, CA 95502

SCAN TO DONATE:

A 501(c)(3) nonprofit; tax ID # 95-4126989

Building a Solidarity Economy on California’s North Coast

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1 ‘We’re glad you came’ in Soulatluk (Wiyot language) ‘Welcome’ in Spanish | 3 ‘Welcome’ in Hmong | 4 ‘Come in’ in Yurok

Welcome!

The work to create this publication was conducted on unceded Wiyot territory. We are fortunate to live, work, play, and grow in this place, surrounded by beauty and abundance, and grateful to the original inhabitants of this land for their stewardship, tenacity and generosity.

Dear Reader, On behalf of the dozens of local individuals who collaborated to bring this edition to life, welcome to the 2021 Community Food Guide!

We’ve learned a lot through this first year of the publication process, and we’re grateful for all the patience and support we received.

The magazine you hold in your hands has recently undergone some changes. After four years of existence as the Local Food Guide by Locally Delicious, Cooperation Humboldt has enthusiastically taken on publication of the Guide.

We hope you will enjoy the Guide, share it, and let us know how you’ve put it to use to grow local food sovereignty.

It’s a natural fit, because at Cooperation Humboldt we believe that access to nutritious, culturally appropriate food is a fundamental human right that should never be dependent on wealth or income.

We’ve worked to create a magazine that promotes access, equity, education, and empowerment in our local food system through the following priorities: • Honoring the history, cultural knowledge, and experiences of local Indigenous people and centering their voices.

• Creating an appealing, accessible, and useful tool that specifically supports those most in need.

• Supporting local food businesses, especially those that have historically faced challenges accessing resources, including those owned and operated

by BIPOC and LGBTQ+ people.

Hou’ (Thank you),

Tamara McFarland Editor; Food Team Anchor Cooperation Humboldt

To make the information within these pages accessible to our Spanish speaking friends and neighbors, this welcome letter and the Table of Contents are also printed in Spanish. Space limits our ability to print the entire content in two languages, so we’ve made most articles available online in Spanish. To find these translations, please visit www.cooperationhumboldt. org/food-guide-spanish.

• Promoting justice and localization in our food system.

Photo: North Coast Growers’ Association

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¡Bienvenid@!

El trabajo para crear esta publicación se llevó incesantemente a cabo en el territorio Wiyot. Somos afortunados de vivir, trabajar, jugar y crecer en este lugar, rodeados de belleza y abundancia, agradecidos con los habitantes originales de esta tierra por su guía, tenacidad y generosidad.

Querid@ lector@, En nombre de las docenas de personas locales que colaboraron para dar vida a esta edición, ¡bienvenid@s a la Guía de alimentos de la Comunidad 2021!

La revista que tienes en tus manos presenta recientemente algunos cambios.

Después de cuatro años de existencia como Local Food Guide de Locally Delicious, Cooperación Humboldt ha asumido con entusiasmo la publicación de la Guía.

Naturalmente, en Cooperación Humboldt creemos que el acceso a alimentos nutritivos y culturalmente apropiados son derecho humano fundamental que nunca debe depender de un estatus económico o de los ingresos.

Para que la información contenida en estas páginas sea accesible para nuestros amig@s y vecin@s de habla hispana, esta carta de bienvenida y el índice también están impresos en español. El espacio limita nuestra capacidad para imprimir todo el contenido en dos idiomas, la mayoría de los artículos están disponibles en línea en español. Para encontrar los artículos en español, visite www.cooperationhumboldt. org/food-guide-spanish.

Trabajamos arduamente para crear una revista que promueva el acceso, la equidad, la educación y el empoderamiento en nuestro sistema alimentario local a través de las siguientes prioridades: • Honrar la historia, el conocimiento cultural y las experiencias de los pueblos indígenas locales, centrando sus voces.

• Crear una herramienta atractiva, accesible y útil, que pueda apoyar específicamente a los más necesitados.

• Apoyar a las empresas de alimentos locales, especialmente aquellas que históricamente han enfrentado desafíos para acceder a los recursos, incluidos aquellos que pertenecen y son operados por BIPOC y personas LGBTQ +.

• Promover la justicia y la localización de nuestro sistema alimentario.

Hemos aprendido mucho durante este primer año del proceso de publicación y estamos agradecidos por toda la paciencia y el apoyo que recibimos.

Esperamos que disfrute de la Guía, la compartan y nos hagan saber cómo la han utilizado apoyando la soberanía alimentaria local.

Hou’ (Gracias),

Tamara McFarland Editor; Representante del Equipo de Alimentos para Cooperación Humboldt

Photo: North Coast Growers’ Association

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Contents 08

44 GROWING ANNUALS

REVIVING RELATIONSHIPS WITH OUR FOODWAYS

What thrives in our climate?

Indigenous Food Sovereignty in California and Beyond.

12 WHAT’S IN A SOCIAL JUSTICE DIET?

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MEETING NEEDS & SHIFTING CULTURE

48 HEALING PLANTS IN 08

WORKERS IN THE FOOD SYSTEM

YOUR OWN BACKYARD

52 GARDENING

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FOR BEES & BUTTERFLIES

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LOCAL. SEASONAL. AFFORDABLE.

UPROOTING RACISM: SEEDING SOVEREIGNTY Addressing and repairing a system built on stolen land and exploited labor.

26 YUROK TRIBE LEADING THE WAY CREATING ‘FOOD FOR THE PEOPLE’

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HUMBOLDT BAY

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New co-op ready to solve food waste.

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PATHWAYS TO HEALING

Empowerment through medicinal herbs.

DIRECTORY LISTINGS FOR LOCAL FOOD RESOURCES BEGIN ON PAGE 78.

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70 COMPLETING THE CYCLE

SOIL & COMPOST 101

42 TOP 10 FRUITS OF

FARM SPOTLIGHT Table Bluff Farm & Alexandre Family Farms

CRISIS & TRANSFORMATION IN FOOD RETAIL

KNOW YOUR PLACE

Before you plant, know your land.

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62 REGENERATIVE

WHY GROW YOUR OWN?

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DON’TS OF FOOD PRESERVATION

The simple and ancient ideas behind regenerative farming.

32 BUILDING WIYOT PLAZA 36

Get cozy with soup.

56 THE DO’S AND

THE CLIMATE SOLUTION RIGHT UNDER OUR FEET

INDUSTRIAL AG’S COVID CONNECTION

Creating a Food Sovereignty Lab at HSU.

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HOW ONE SCHOOL GARDEN GREW DURING A PANDEMIC

Access to nutritious food is a human right.

18 LABOR &

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SMALL SPACE GARDENING

Contenido 08

44 CULTIVOS ANUALES

REACCTIVANDO RELACIONES CON NUESTRA FORMA DE ALIMENTARNOS

12 ¿QUÉ HAY EN UNA

48 PLANTAS CURATIVAS

DIETA BASADA EN LA JUSTICIA SOCIAL?

16 SATISFACER LAS

NECESIDADES Y CAMBIAR LA CULTURA El acceso a la nutrición es un derecho humano.

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JARDINERÍA EN ESPACIOS PEQUEÑOS

EN NUESTRO PATIO TRASERO

PARA ABEJAS Y MARIPOSAS

TRABAJADORES EN EL SISTEMA ALIMENTARIO

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DESARRAIGAR EL RACISMO: SEMBRAR LA SOBERANÍA Reparación de un sistema basado en la explotación laboral sobre tierras robadas.

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32 EDIFICIO WIYOT PLAZA

62 AGRICULTURA

REGENERATIVA COMO UNO DE LOS PRINCIPALES ENFOQUES

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CRISIS Y TRANSFORMACIÓN EN EL COMERCIO DE MENUDEO DE ALIMENTOS COMPLETANDO EL CICLO Nueva cooperativa lista para resolver el desperdicio de alimentos.

CAMINOS HACIA LA CURACION Empoderamiento a través de plantas medicinales.

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¿POR QUÉ CRECER TUS ALIMENTOS?

38 CONOCE TU TERRENO

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SUELO Y ABONO 101

FRUTAS DE LA BAHÍA DE HUMBOLDT

DE LA CONSERVACIÓN DE ALIMENTOS

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Antes de plantar, conoce tu tierra.

56 EL HACER Y NO

SOLUCIÓN AL CLIMA JUSTO DE BAJO DE TUS PIES

AGRICULTURA INDUSTRIAL Y SU CONEXIÓN CON COVID

Creando una soberanía alimentaria Laboratorio en HSU.

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LOCAL. DE TEMPORADA. ACCESIBLE. Ponte cómodo con la sopa.

26 TRIBU YUROK GUIANDO EL CAMINO PARA CREAR ‘ALIMENTOS PARA EL GENTE’

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CÓMO CRECIÓ UN JARDÍN ESCOLAR DURANTE A LA PANDEMIA

52 JARDINERÍA

18 LAS LABORES Y

42 LAS 10 MEJORES

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¿Qué prospera en nuestro clima?

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LAS LISTAS DE DIRECTORIOS SOBRE RECURSOS ALIMENTARIOS LOCALES COMIENZAN EN LA PÁGINA 78.

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Contributors

Dr. Cutcha Risling Baldy (she/her) is the Department Chair and Associate Professor of Native American Studies at Humboldt State University. She is also a Co-Director of the NAS Food Sovereignty Lab & Cultural Workshop Space. She is Hupa, Karuk and Yurok and enrolled in the Hoopa Valley Tribe.

Dr. Kaitlin Reed (she/her) is an Assistant Professor of Native American Studies at Humboldt State University. She is also a Co-Director of the NAS Food Sovereignty Lab & Cultural Workshop Space. She is Yurok, Hupa, and Oneida and enrolled in the Yurok Tribe.

Tamara McFarland (she/her) is a mother and a lifelong resident of Wiyot territory. After operating a small business for 14 years, Tamara has recently chosen to focus her time exclusively on social change work. She serves on Cooperation Humboldt’s Board of Directors as Treasurer and Food Team Anchor.

Taylor Thompson (they/them) is a two-spirited person and a citizen of the Cherokee Nation. They have lived in Hawaii, Utah, Ireland, Massachusetts, New Mexico, and now in Wiyot territory in California, where they serve as the Food Sovereignty Division Manager for the Yurok Tribe Environmental Program.

Leah Penniman is a farmer, educator, soil steward, and food justice activist.

She is the co-director and program manager of Soul Fire Farm in Grafton, New York, and the author of Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land.

Sean Armstrong is the author of the hyper-local guide, Fruits of the Humboldt Bay, as well as five books on how to build and retrofit without fossil fuel appliances. His local business Redwood Energy has designed 25% of the 100% solar powered residences in North America, all of them for low-income households.

Katie Rodriguez (she/her) is a freelance writer and photographer based in Arcata. Much of her work focuses on scientific, cultural and natural elements, with the goal of illuminating the ways in which we can better care for our planet.

Holly Hilgenberg (she/her) is a writer, artist, and lover of nature, plants, vintage clothing, print publications and thrifting. Being part of Cooperation Humboldt has been her favorite way to combine social change work, creativity and community building since she moved to Humboldt from Minneapolis 2.5 years ago.

www.cooperationhumboldt.org info@cooperationhumboldt.com Cooperation Humboldt is a 501(c)(3) nonprofit; tax ID # 95-4126989.

P.O. Box 7248 Eureka, CA 95502

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COOPERATION HUMBOLDT STAFF & VOLUNTEER CONTRIBUTORS

Holly Hilgenberg Kate Lancaster Nalani Ludington Tamara McFarland Kimiko McNeill Sabrina Miller A. Muñoz Susan Penn Katie Rodriguez

SPECIAL Indigenous stewards, past and THANKS present

Locally Delicious North Coast Growers’ Association Colleen Austin & Woven Hearts Herb Farm (cover photo) Denise Villalva (Spanish translation) NAS 331 Students & Faculty Yes! Magazine FoodPrint.org Brenna Quinlan Soul Fire Farms

This map is a living document. We have worked with local tribal councils to synthesize this information and reflect it accurately and sensitively.

We acknowledge that there is always more to learn. To help improve the map, please email food.guide@cooperationhumboldt.com.

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Reviving Relationships with Our Foodways

At the heart of food sovereignty is the self-determination of individuals, communities and groups over their food systems. The Declaration of Nyéléni (Niye-leni) defines food sovereignty as “the right of peoples to healthy and culturally-appropriate food, produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems.” 1

a history of Indigenous Food Sovereignty in California and Beyond.

• Localizing food systems

by Cutcha Risling Baldy, Ph.D. & Kaitlin Reed, Ph.D., Co-Directors of the Native American Studies Food Sovereignty Lab at Humboldt State University

Photo by Joel Redman / If Not Us Then Who www.ifnotusthenwho.me 8

There are six principles of food sovereignty: • Focusing on food for people • Valuing food providers

• Making decisions locally • Building knowledge and skill • Working with nature.2

en español

Food sovereignty is also about centering Indigenous voices in how we collectively move forward in building sustainable food systems. Indigenous scholars Devon Mihesuah and Elizabeth Hoover write that “The concept of Indigenous food sovereignty is not focused on only rights to land, food, and the ability to control a production system, but also responsibilities to and culturally, ecologically, and spiritually appropriate relationships with elements of those systems.”3 Therefore, the revitalization of traditional food sources through Indigenous food sovereignty is critical to how we build food sovereignty in our region and beyond.

food in right relationship Throughout California, but especially in Northern California, Native peoples maintain strong relationships with their traditional food sources. Traditional Native food systems, ecological practices, and Indigenous scientific knowledges included very sophisticated, well thoughtout and complex food systems that required ongoing ecological management.

In California there are several clear examples of how California Indian people practiced a complex system of food management that not only considered ongoing sustainability but also created an ecological abundance. For example, cultural burning was a practice that prevented catastrophic wildfires while also

Soberanía alimentaria indígena en California y más allá Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

dramatically increasing food production systems, and supported cultural practices like basket weaving.4 There are several documented examples of explorers writing about California as looking like a “well-tended garden” and also noting how the landscape was shaped significantly by California Indian ecological practices.5 In this region, there have always been movements and efforts to maintain food sovereignty by tribal nations. Our region is vibrant with Native programs, organizations, and leaders who have built leading Food Sovereignty movements around salmon, acorns, traditional gardens, and “Cooking Healthy in Indian Country.”6

balance disrupted When colonialism invaded California, settlers attempted to not only kill and remove Native peoples, they also supplanted ecological management which dramatically reduced food production that Indigenous peoples were dependent upon.

During the Spanish Mission system, Padres outlawed Native people from eating their traditional foods. The separation of Indigenous peoples from their foods was thought to be a way of civilizing and controlling Native peoples. They also forced Native peoples to labor in agricultural fields, removing native plants and replacing them with crops like grapes (for

wine) and corn. Refusing to labor for the mission often resulted in being whipped or put into stocks or other violent punishments. There are even stories of some missions facing starvation because of the overreliance on growing nonnative foods and the refusal of the Padres to allow Native peoples to provide for all people in the missions by utilizing acorns. Padres said that they would rather people starve than eat these Indigenous foods.

The Gold Rush was one of the most violent times in California history and resulted in a 90% reduction in the California Indian population. The state of California supported an attempted genocide of Indian people by legalizing the enslavement of Indian people and also authorizing a California volunteer militia to kill Native peoples. Each region of California was allowed to set their own price to pay for the scalps and heads of Native Americans, with several regions setting prices at numbers like $5 per head or 25 cents per scalp.

The Act for the Government and Protection of Indians (1850) allowed for the enslavement of Native peoples as “apprentices.” Humboldt County records reflect that most people enslaved under this law were girls aged 7-12. This system of slavery made it dangerous for Native people to practice their foodways. At a point, it was too dangerous to go out and gather or to try and pass on this knowledge intergenerationally because our women and children were being targeted for kidnapping and enslavement.

Fisherman gather at the mouth of the Klamath river on the north bank where it meets the Pacific Ocean. The Yurok traditionally use small nets trawled by hand along the shores.

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When we think about the adaptations and sacrifices that Native people had to make to navigate these periods of time we must remind ourselves that our disconnection from traditional foods was not because we “lost” our culture or our knowledge, this disconnection was because of violence. These knowledges were violently wrested away from us by colonization.

U.S. Government practices of attacking food sovereignty as a way to forcibly remove Native peoples from their land continued across the nation. George Washington, referred to by the Haudenosaunee as “town destroyer,” was known for his “scorched earth” policy where he ordered agricultural fields of the Haudenosaunee destroyed and the earth burned so that crops would not be able to thrive in the region. The U.S. Government ordered the mass killing of buffalo in an attempt to weaken and starve Native peoples in the Great Plains. In California, the Bureau of Indian Affairs commissioned a report to discuss how they could eradicate oak trees in the hopes of destroying California Indian connections to acorns because it continued to be an important staple food.

[O]ur disconnection from traditional foods was not because we “lost” our culture or our knowledge, this disconnection was because of violence. These knowledges were violently wrested away from us by colonization.

struction of food sovereignty continued through environmental changes like the damming of rivers and flooding of Native lands, and polices like removal, allotment and relocation.

Indigenous land dispossession was how the State of California was able to become one of the leading economies in the world. This land dispossession prevents Native people from accessing their food sources to this day. Native lands were taken via policies like the creation of national and state parks which continues to prevent Native people from accessing foods, cultural materials, and sacred sites. When we talk about reclaiming our foods it is not just about the food, it is also about reclaiming stories, languages, cultural practices, and our connection to our lands.

Native peoples, as a result of being forced onto reservations, were put onto government rations, and in some cases those rations would be withheld from tribes who resisted the continuing encroachment of the U.S. Government.

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Our food sources are currently under attack - like our salmon relatives who are threatened by water seizures and proposed water infrastructure projects. The COVID-19 pandemic also illustrated how precarious the food system within our local Native land regions continues to be.

The Klamath Basin Tribal Food Security Project found that 92% of Native American households in the Humboldt/ Del Norte regions are food insecure and 70% never or rarely have access to Native foods. 64% of Native households rely on food assistance and 84% worry about their next meal.7 As we work for the ongoing food sovereignty of our tribal peoples it is because our communities have been targeted for exploitation both historically and through contemporary practices. Rural and poor communities, like tribal groups, have less access to healthy foods and often face some of the highest rates of diabetes and other health issues in the nation. Food sovereignty is not only about reconnecting to our knowledges and practices; it is also an issue of environmental and social justice. Our traditional food knowledges can help us to build stronger futures.

What you see today in our region is a reconnection. We’ve been fighting this fight for food sovereignty for over 150 years by continuing to carry our knowledges forward despite the many attempts to destroy us and our connections to our lands and foods.

The state then imposed educational systems, like boarding schools, which forcibly took Indian children away from their families and tried to assimilate them by separating them from their cultural practices and cultural foods.

The passage of the Dawes Act in 1887 tried to force Native peoples to give up communally owned land for individual property ownership. It also attempted to force Native peoples to practice western style farming and agriculture. The de-

indigenous-led restoration

• The Potawot Community Food Garden at United Indian Health Services supports youth and elders with plant giveaways, access to organic vegetables, and harvest celebrations.

Photo: Dr. Cutcha Risling Baldy

• Blue Lake Rancheria has developed a community garden, which produces foods used in the Tribe’s meal programs and restaurants.

Food is Good Medicine

by Jude Marshall (Hupa, Karuk, Yurok)

Photo: Dr. Cutcha Risling Baldy

• The Yurok Tribe recently founded their own Food Sovereignty Division which develops culturally relevant programs, policies and initiatives (see page 26).

• The Klamath-Trinity Resource Conservation district - the first tribal resource conservation district in California - is leading the way on food sovereignty practices in the Hoopa Valley.

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We are also pleased to announce the development of the Native American Studies Food Sovereignty Lab & Cultural Workshop Space at Humboldt State University. This will be a leading institute of research and collaboration to build the next generation of food sovereignty in our region and beyond (see page 32).

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Learning about food sovereignty teaches us how and why relationships to our food sources and systems are fundamental to the existence of people and nature. Internationally renowned Native American scholar and activist Winona LaDuke states “Food sovereignty is an affirmation of who we are as indigenous peoples and...one of the most surefooted ways to restore our relationship with the world around us.”8 We believe that reviving our relationship with food and food sovereignty will enable us to rebuild that relationship and look forward to the many ways we can continue to support this work in our local communities. ***

Nyéléni 2007 - Forum for Food Sovereignty, February 23rd – 27th, 2007, Sélingué, Mali, Synthesis Report http://www.nyeleni2007.org/ spip.php?article334 Ibid.

Mihesuah, Devon A., and Elizabeth Hoover, eds. Indigenous food sovereignty in the United States: restoring cultural knowledge, protecting environments, and regaining health. University of Oklahoma Press, 2019.

Panel Discussion: Fire and Food Sovereignty https://youtu.be/nwtOJhyr2DY Anderson, M. Kat. Tending the wild: Native American knowledge and the management of California’s natural resources. University of California Press, 2013.

Cooking Healthy in Indian Country https:// www.youtube.com/user/Meagen18 7 These statistics include the Karuk, Klamath, and Yurok Tribes.

LaDuke, Winona, et al. Food is medicine: recovering traditional foods to heal the people.

Honor the Earth, 2004.

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Dr. Cutcha Risling Baldy (she/her) is the Department Chair and Associate Professor of Native American Studies at HSU and a Co-Director of the NAS Food Sovereignty Lab & Cultural Workshop Space.

She is Hupa, Karuk and Yurok and enrolled in the Hoopa Valley Tribe. ...................................

Dr. Kaitlin Reed (she/her) is an Assistant Professor of Native American Studies at HSU and a Co-Director of the NAS Food Sovereignty Lab & Cultural Workshop Space. She is Yurok, Hupa, and Oneida and enrolled in the Yurok Tribe. ...................................

We pray for it, we work for it, we dance for it.

Laughter and tears all bundled up.

Bringing it all back in a good way.

Fasting with love, eating with joy.

Sowing good feelings in all that we do, Feeding the people.

Weaving knowledge, belonging, and hope, One strand at a time.

The Potawot Community Food Garden is located at United Indian Health Services in Arcata, CA. The community educational garden is a 3-acre plot that provides organically grown vegetables, fruits and native herbs. The Potawot Garden distributes food to the UIHS community via Kay-woi Garden Membership and a bi-weekly Farmers Market.

Believing that “food is good medicine,” the Potawot Community Food Garden welcomes volunteers to help work in their garden to lift up and inspire the health of its community.

Call 707-826-8476 for more information about volunteering.

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What’s in a Social Justice Diet?

You can make whatever diet you’re currently eating even healthier.

by Ray Levy-Uyeda; reprinted with permission from Yes! Magazine Billions of dollars are spent telling individuals how to eat healthy. But even if you follow EAT-Lancet’s planet-friendly diet to a T, and your dinner plate is filled with gluten-free nutrivore fare, vegan locavore leafy greens, and ovo-pescatarian (wild caught!) omega-3’s, it still might be missing something. America’s industrialized food production and the dire nature of our planetary health raise the question: How do we add climate and social justice to our diet?

This year, members of the federal Dietary Guidelines Advisory Committee will convene to update their recom-

mendations. But this effort to help guide Americans toward a “balanced” diet is also the product of lobbying by the dairy, grain, and meat industries, which have long been accused of pursuing dollars at the expense of health.

Considering the impact of environmental racism and the number of food deserts in the United States, it’s clear that food production and consumption are not just about personal decisions. It’s about politics and systems that determine who has healthy grocery options available and who does not. Existing guidelines not only ignore the needs of the climate and

rely on intensive factory farming practices, but they assign blame for poor bodily health and quality of life based on “choices” that, for many people, simply do not exist.

What would it look like to be able to eat with justice—social, racial, economic, and climate—in mind?

Honor tribal treaties and food systems Before we talk about eating, we have to talk about the land on which our food is grown. In contrast to the American colonial prioritization of extracting resources from the ground, rivers, and oceans, Indigenous food systems are built on a relationship with the land. But when Native peoples were forced to leave their lands—along with their soils and placebased expertise—they were robbed of the healthy diets they had developed over generations.

Genocide, forced assimilation, creation of reservation territories, and continuance of anti-Native policies have dispossessed Native people of two kinds of wealth: the ability to truly self-govern and manage their land, and the ability to build capital, which would enable individuals to make choices about how to live a healthy lifestyle.

“What we’ve noticed, and what I’ve aimed to do, is promote the simple enrichment of diets through our traditional foods, because we know that eating just

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Photo: North Coast Growers’ Association

one traditional food meal a week changes the blood,” says Valerie Segrest, a member of the Muckleshoot tribe and a director with the Native American Agriculture Fund. According to a 2019 U.N. report, Indigenous peoples steward 80 percent of the world’s biodiversity—plant and animal species that are essential to climate health.

But the U.S. government has an abysmal record of breaching treaties made with Native governments. And by replacing Native food systems with industrialized versions, Segrest says the U.S. harms the land and public health simultaneously.

Native leaders, U.S. scientists, and public health officials say that chronic diseases, including diabetes, didn’t exist in Native communities until the mid-20th century. Now, Native people have the highest rate of diabetes of any racial and ethnic group in the U.S. Segrest has worked with all of the tribes in Washington state to teach the importance of traditional ingredients and says that Native foods are the remedy to this health crisis: “What’s good for an Indian is good for everybody.”

Grow knowledge and anti-racist practices

En español

Ayanna Jones is a Black farmer, educator, and community organizer in Pittsburgh, Pennsylvania. She lives in a

majority-Black community, which runs up against a number of institutionalized racist practices. “Food justice is huge for us,” Jones says, detailing how her community’s food options are limited to local grocery stores that often sell low-quality or spoiled produce.

Stores offering higher quality and healthier options are intentionally located in the wealthy White communities, where customers are thought to be more interested in and able to pay for them. For those who can afford to travel to these neighborhoods to shop, their dollars end up leaving their own communities.

they’ve been given about food and food justice.” But even when one learns that sugar-filled cereal won’t sustain a child throughout the school day, if parents aren’t paid a wage that allows them to purchase healthier options, it’s difficult to turn knowledge into action. Still, Jones believes that “information is power”— that knowing is better than not knowing.

“I’m growing to educate,” she says.

Shift food policy by buying regionally

In 2015, Jones started the Sankofa Village Community Garden to provide anti-food-apartheid education and community programs, including gardening for seniors and summer camps for youth.

Here she teaches young people how to produce their own food and how their bodies feel when they eat food that’s good for them.

In nearly every corner of the country, it’s cheaper to purchase a liter of soda than it is to buy a head of broccoli; a 2013 study found that a “healthy” diet cost $550 more per person per year than an “unhealthy” one. For a family of four, that’s an extra $2,200 each year. “The system is set up to feed poor people more poorly,” says fifth-generation farmer Andy Dunham, who runs an organic vegetable operation in Grinnell, Iowa. “The only reason that soda is so cheap [is because] the United States government subsidizes the hell out of those crops: sugar cane and corn.” Billions of federal dollars are disbursed annually growing Big-Ag products: corn, soybeans, wheat, cotton, and rice, and to industries like big beef and big pork rather than small family farmers.

“I give them that mental food,” Jones says. “They’re discovering the myths

“I don’t think people have any idea about how much we spend on policy that [is]

With this in mind, Jones says she began to think about what it would look like to grow her own food, to become self-sufficient. She wanted to find a way to show young people in the community that their bodies were worthy of food that is not rotten or laden with sugar and salt.

¿Qué es una dieta basada en la justicia social? ¿Mi dieta actual puede mejorar y ser más saludable?

Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

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PHOTO

Photo: North Coast Growers’ Association

environmentally degrading,” Dunham says. To combat today’s industrial production, he calls for establishing ecologically diverse farming systems and a managed grazing system that allows soil to sequester carbon. And empowering people to know the difference. If consumers and voters understand the environmental implications of what they’re purchasing and which businesses they’re supporting through their consumption, then food policy at the federal level might look different. “Having a food literate society allows for policy to be sane,” he says.

In terms of what that translates to on the plate, Dunham says climate justice eating is about having a region-based diet. That doesn’t always mean picking plants over meat; it means taking into consideration where your food was raised and what kinds of energy, chemicals, and transport went into that process. You may need to change your approach to menu planning to reflect what’s in season, rather than relying on production somewhere that’s enjoying summer during your winter.

This approach supports local farmers and keeps the carbon footprint of your food relatively low.

Support community-run collectives All forms of structural inequalities are made visible in the industrialized food system—from production to consumption, says Victor Brazelton, a community activist and educator with Planting Justice, an Oakland, California-based grassroots organization that works to cultivate food sovereignty, economic justice, and community healing through individual and communal empowerment.

Planting Justice hires organizers, farmers, and activists who were formerly incarcerated. Part of its work is to combat current-day colonization and community displacement by building access to organic food through community gardens and educating kids about what healthy

food looks and tastes like. “Food is medicine,” Brazelton says. Sustainable farming practices heal people and the planet.

“Community first starts wherever you are,” Brazelton adds, which includes acknowledging and collaborating with the people who originally stewarded the land.

In the East Bay of California, the state government forced Ohlone tribes from their land through violence, but despite this, they still live and practice Ohlone culture today in what’s now called Oakland. Planting Justice developed a partnership with the Sogorea Te’ Land Trust, which works to repossess stolen Ohlone land. Planting Justice is currently working to pay off a 2-acre land parcel, and when it does, it will hand the deed over to the Land Trust.

“What’s really important is people having agency over their food,” says Molly Scalise of FRESHFARM, a D.C.-based food justice organization. FRESHFARM brings healthy food directly to communities through farmers markets, in-school programs, and gleaning programs, which distribute unsold produce to shelters. The organization also runs a farm-share through local schools, where parents can purchase produce at a subsidized rate using SNAP benefits. Scalise says this is necessarily a collaborative effort with D.C. residents to make sure it’s “not invasive or intrusive.” She says solutions arise from working with neighbors and communities.

The goal is making options more accessible to consumers in order to impact community health while ensuring that local farms remain profitable.

develop relationship-oriented food systems How can we begin to talk about justice when those most impacted have the least access to decision-making tools and systems? That question is at the center of Jamie Harvie’s work. Harvie is the executive director of the Institute

for a Sustainable Future, which works to build solutions for ecological health through advocacy and research. A food justice diet, he says, must mitigate climate impact, reduce poverty, and ensure that decision-making processes include those most impacted.

Ultimately, Harvie says, what’s good for the climate will be good for people too.

But White, Western, colonial systems have conditioned many of us out of the understanding that food systems and communal health are connected.

Food justice must return systems to communities, Harvie explains. Organizations like Oregon Rural Action tackle food injustice from a farming and policy perspective, by working to change state laws that allow farmers to sell directly to consumers, as well as collaborating with the state’s Department of Energy to provide low-interest loans to schools upgrading their energy systems, and building access to local farmers markets.

Local food systems that are communally owned and operated allow for communal wealth creation. This means that food is not only eaten in the same region where it is produced, but the financial and public health benefits uplift the community as well.

Tying together food and climate justice isn’t an intellectual exercise, Harvie notes. Justice work, in any form, is about creating and sustaining relationships with one another, including the relationships with the Earth and our food systems. We have to do the hard work of moving from a transactional, colonial, and capitalist model of feeding ourselves to a relational model of feeding and caring for each other. ...................................

Ray Levy-Uyeda is a Bay Area-based freelance writer who focuses on gender, politics, and activism. ...................................

take action locally • Buy locally grown food. Join a CSA (Community Supported Agriculture); see more information on page 91.

• Grow some of your own food. Even a little bit helps - set a manageable goal, like 10% of your vegetables, and take it from there.

• Garden in the community. Coordinate and share with your friends, family and neighbors. Strengthen local sharing and trading networks.

• Pay an Honor Tax to the Indigenous people whose land you inhabit. An Honor Tax is a tangible way of honoring the sovereignty of Native Nations. The tax is voluntary, the amount is decided by each individual/organization, and it is paid directly to the tribal entity. Look up the Indigenous history of where you live at www. native-land.ca. Find more information on page 77.

• Cooperation Humboldt is a nonprofit working to create a community where food is understood to be a human right, and no one goes hungry due to lack of wealth or income. Volunteers are needed to plant community fruit trees, stock Little Free Pantries, install mini gardens for low-income residents, plan events, and produce the Community Food Guide you’re reading now. More information at www.cooperationhumboldt.org and on page 16.

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Meeting Needs & Shifting Culture At Cooperation Humboldt, we believe that access to nutritious and culturally appropriate food is a fundamental human right.

by Tamara McFarland, Cooperation Humboldt At Cooperation Humboldt, we believe that access to nutritious and culturally appropriate food is a basic human right, and must not be denied to anyone regardless of income level.

We’re working to return this region to a regenerative and life-sustaining food forest capable of supporting every resident with the food that they need for a healthy and active life.

Our Food Sovereignty projects have been developed through a strategic process of exploring goals, strategies, and tactics. We’ve carefully evaluated what services already exist in our community and focused on creating new and innovative projects. Our work meets tangible needs while empowering residents with new tools and skills and strengthening community connections.

We aim to address hunger not through charity but rather by providing folks with the information and materials they need to meet more of their own needs - and the needs of their communities - while reducing (and ultimately eliminating) reliance on the highly destructive industrialized/globalized food system.

SCAN TO DONATE TO COOPERATION HUMBOLDT: Photo: Katie Rodriguez

Little free pantries

community gardening

community food guide

Our first food project focused on establishing Little Free Pantries as neighborhood hubs for resource sharing and relationship building. We’ve installed 25 Pantries in the greater Humboldt Bay area. They operate similarly to the more well-known Little Free Libraries - anyone can donate nonperishable food or personal care items, and anyone can take what they need, 24 hours a day. These little blue boxes have been embraced wholeheartedly by community members, with each receiving daily use.

In partnership with Centro del Pueblo, Open Door Community Health Centers, and the Arcata Presbyterian Church, Cooperation Humboldt is now managing the community garden on the corner of 11th and F Streets in Arcata.

The garden is filled with edible perennials, annuals, herbs and native plants, all cultivated as a sanctuary and community resource for underserved residents. We strive to create a space of learning, empowerment, nutrition, and regeneration.

The magazine you’re reading now has recently become part of Cooperation Humboldt’s Food Sovereignty program.

When a new publisher was needed, we stepped forward because we knew what an important resource this Guide is for our local community, and we saw great potential for increasing its value even further. We hope you enjoy what you learn here, and we invite you to connect with us to create a community where food is understood to be a human right.

education

...................................

Tamara McFarland (she/her) is a lifelong resident of Wiyot territory and a mother to two kids. She serves as Board Treasurer and Food Team Anchor for Cooperation Humboldt. ...................................

lawn conversions Our volunteers have also helped to convert about 20 front lawns into productive gardens featuring food plants as well as natives and pollinator plants. Like our Pantries, these lawn conversions are aimed at shifting the way food is viewed in communities - as an asset that we can collectively grow and share, rather than just a commodity to be bought and sold.

We provide educational resources relating to growing food including videos, in-person workshops and garden tours, printed materials, and more.

community fruit trees For the past three years, we’ve offered free fruit trees to community members and organizations willing to make the fruit available to anyone who wants some. We expect to complete planting our 230th fruit tree by April 2021.

mini gardens

En español

In Spring 2020, as the pandemic struck, we realized the need to get food resources to those who needed them the most. This led to the launch of our Mini Gardens project, and within six months we had delivered and installed 260 complete small garden setups to low-income residents. This not only provides food in the short term - it also empowers participants to grow more of their own food well into the future.

Satisfacer las necesidades en una combiante cultura Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 17

Labor & Workers in the Food System Sustainable food must be produced in a way that takes not only the environment and consumers into account, but also the people who grow, harvest and process it.

Reprinted with permission; condensed from a longer article on FoodPrint.org Current methods of production of crops like corn and soybeans rely heavily on machinery. But for raising and processing fruits, vegetables, meat and poultry, the agriculture industry still relies primarily on human labor. Farm and food workers are mainly an immigrant workforce, many of whom are undocumented. They are often poorly paid and work in harsh or dangerous conditions. This is just the latest chapter in a long history: the US was built on exploitative agricultural labor that dates back to slavery. Today, however, some of the most successful worker-organizing strategies are emerging from the fields, as farm and food workers fight for their rights and dignity.

A Brief History of US Farm and Food Labor The struggles of today’s food and farmworkers are not new. Since the earliest US history, agricultural workers have been a disenfranchised group, often brought against their will and denied the right to vote once in the US. A brief examination of a history of US farm labor shows that it is inseparable from a history of state-sponsored racism.

In the 1600s, indentured servants were brought from England to work as field laborers in exchange for their passage to the so-called New World. When farm labor demand began to outstrip the supply

of willing servants, land owners expanded the African slave trade, developing an economy reliant on the labor of enslaved people kidnapped from Africa. The practice continued legally for 200 years, enriching businesses in both North and South, until the end of the Civil War. Following the prohibition of slavery, the white power structure passed the Jim Crow laws of the 1890s, institutionalizing discrimination and ensuring that cruel treatment of African-Americans would continue for decades to come.

Many former slaves and their descendants continued working in the fields sharecropping, often in conditions not notably better than enslavement.

Meanwhile, farming was becoming big business and the US turned to workers from China, Japan and the Philippines to meet the demand for labor — until the 1882 Chinese Exclusion Act led growers to increasingly turn to labor from Mexico.

Industrialization of Agriculture and Labor Demands As agriculture became more industrialized, related sectors like food processing did as well. The horrors of the rapidly-expanding meatpacking industry were revealed in Upton Sinclair’s 1906 novel The Jungle, and subsequent public outcry and union organizing brought about food safety laws and greatly improved worker conditions in meatpacking plants.

En español

A series of temporary guest worker programs began in the 1940s. The most well-known of these, the Bracero program, recruited workers from Mexico.

It was eventually ended due to widespread worker abuses and wage theft.

Organizing by the United Farm Workers (UFW) contributed to the program’s end. Founded by Cesar Chavez and Dolores Huerta, the UFW united Filipino and Mexico workers in a movement that brought national attention to the struggles of workers in California fields – and built models still used by farmworker organizers today.

Credit: National Immigration Forum

During the Great Depression and the Dust Bowl of the 1930s, many white farmers were forced to sell or abandon their farms and become migrant workers.

With these white farmers now in need of work, a half million Mexican-Americans were deported or pressured to leave. A package of important labor laws protecting worker rights also passed in this period, but they excluded farmworkers and domestic laborers. Not coincidentally, these jobs were most commonly held by African-Americans and immigrants.

Alimentos sustentables tomando en cuenta desde los productores, consumidores y el medio ambiente Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

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Farm and Food Workers Today

Conditions in the Fields

Meatpacking Plant Conditions

Today, immigrants produce the majority of our food, from farms to processing plants to restaurants and grocery stores.

Wages are low, conditions are often harsh or dangerous, and immigrants not legally allowed to work in the US are often afraid to report abuses for fear of deportation.

Planting and harvesting crops involves repetitive motions, often being stooped or bent for many hours, lifting heavy buckets of produce and operating machinery that can lead to injuries. The work is performed outdoors in hot weather, often without shade or adequate water.

As of 2014, 80% of US farmworkers were Hispanic, which included 68% born in Mexico and 27% born in the US. The foreign-born farmworkers interviewed had been in the US an average of 18 years, and 53% were authorized to work.

Farmworkers’ median annual farm incomes in the previous year were just over $17,000.

Breaks are infrequent. Sometimes workers are punished for taking a bathroom break, and the common method of paying workers by the piece penalizes those who do take breaks, because they’ll make less money. Workers often face nausea, dizziness, heat exhaustion, dehydration and heat stroke, which is the leading cause of farmworker death.

For several decades of the mid-20th century, meatpacking jobs were some of the best paid in the manufacturing sector and lifted a diverse workforce into the middle class. Today, however, jobs in meat and poultry processing plants are some of the most dangerous and poorly compensated.

The 47% of farmworkers who are undocumented and not authorized to work — and the many similar workers in meatpacking plants and elsewhere across the food chain — face struggles. While most federal and state labor laws, including those regarding wages and safety training, protect all workers equally, regardless of immigration status, many undocumented workers either do not know these rights or are afraid to assert them.

Farmworkers are also regularly exposed to toxic chemicals from applying pesticides or herbicides (often done without adequate protection), from handling produce that has been recently sprayed, or, in some instances, from being directly in the path of a pesticide application. And many female farmworkers are sexually harassed and abused by their supervisors or other workers. Wage theft is also standard practice.

Even in an environment of increasingly hardline immigration enforcement, the produce industry is worried about labor shortages — and so it is investing heavily in automation. Robots that can plant, weed and even harvest delicate fruits and vegetables are already working in some fields and facilities, and rapid technological innovation means they will likely become much more common in coming years.

Conditions on Factory Farms

Dangerous Working Conditions Whether in vegetable fields or meatpacking plants, farm and food workers face hard, often dangerous working conditions.

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Conditions at concentrated animal feeding operations (CAFOs), also known as factory farms, are no better. Gases from manure pits including hydrogen sulfide, ammonia and methane fill the air, along with dust and irritants known as endotoxins.

One quarter of CAFO workers experience chronic bronchitis and nearly three quarters suffer from acute bronchitis during the year. Chronic exposure to hydrogen sulfide can cause brain damage and heart problems, and even at low levels can be deadly. Regular inhalation of particulate matter such as dust can cause both respiratory and heart problems, while high levels of ammonia can cause asphyxiation.

Workers kill, eviscerate and cut up thousands of animals every day, working in conditions that are humid, slippery, loud, hot or below freezing. Respiratory problems, skin infections and falls are common.

Work is determined by the speed of the processing line. Breaks are discouraged or denied, even for the bathroom.

On the fast-moving line, workers make the same cutting, pulling or hanging motions thousands of times a day; these repetitive motions cause crippling musculoskeletal injuries. Workers also wield sharp knives and work with fast-moving heavy machinery.

Food Worker Organizing Throughout US history, agricultural and food workers have been some of the most exploited workers in the country.

But they have also done some of the most powerful organizing. In the 1960s, United Farm Workers held large-scale strikes at the peak of the grape harvest to force higher wages from large farmers and formed a union to negotiate with growers over the long term. In meatpacking plants, unions such as the Congress of Industrial Organizations and the United Packinghouse Workers of America won better conditions, transforming those jobs for several decades into a secure path to the middle class.

In the last decade, at a time when union membership is at an all-time low and the labor movement has suffered many legislative and cultural defeats, some of

the best worker organizing momentum continues to come from the fields and restaurant floors. When the Coalition of Immokalee Workers (CIW), a group of immigrant tomato-pickers in Immokalee, Florida, had no luck getting the big tomato growers they worked for to meet demands for pay increases, CIW turned to the consumer instead. They enlisted student and faith organizations, demanding that the fast food companies that bought from those growers pay just a penny more per pound of tomatoes to give the workers a living wage.

This strategy has had remarkable success: after years of pressure, most major fast food companies and many supermarket chains have signed CIW’s Fair Food Agreement, pledging to buy tomatoes and certain other produce only from growers who meet labor standards.

Meanwhile, fast food workers across the US have led the campaign for a higher minimum wage in the Fight for 15. In just a few years, an hourly wage that in 2012 was too high to be called minimum – $15 per hour – was passed into law in states and cities around the country.

Workers on the Family Farm We recommend purchasing food whenever possible from local family-owned farms, which are generally better stewards of the land and water than large industrial farms. Labor, however, has all too often been overlooked by those interested in sustainable food and agriculture, so it is not a given that small-scale local farms necessarily have better labor standards than large industrialized farms.

Recent research has documented abuse, low wages, isolation and poor living conditions of workers even on some farms that sell at farmers’ markets, community supported agriculture programs, and farm-to-table restaurants. Those interested in sustainable food and agriculture must be as concerned about the people all along the food chain as we are about what goes into or onto the food. ...................................

Please visit foodprint.org for the full length version of this article including references. ...................................

What is a FoodPrint?

Whether it’s a salad, a hamburger or your morning egg sandwich, your meal has an impact on the environment and on the welfare of animals, food/farm workers and on public health.

Your “foodprint” is the result of everything it takes to get your food from the farm to your plate. Many of those processes are invisible to consumers.

Industrial food production — including animal products like beef, pork, chicken and eggs and also crops — takes a tremendous toll on our soil, air and water, as well as on the workers and the surrounding communities.

Learn more about what a foodprint is and why you should care about yours at www.foodprint.org.

What You Can Do For many years, the only label that addressed farm labor was the “fair trade” stamp — but it applied only to foreign products. Fortunately, in the last few years, more labor certification programs for US products have been developed for consumers who want to support not just good environmental practices, but also the rights and livelihoods of the people along the food chain.

• Food Justice Certification standards go beyond USDA organic certification to also guarantee just working conditions for workers and fair pricing for farmers. www.agriculturaljusticeproject.org • Look for fast food restaurants and grocery stores that are part of the Fair Food Program, which guarantees fair treatment and wages for the farmworkers in their supply chain. www.fairfoodprogram.org • RAISE (Restaurants Advancing Industry Standards in Employment) is a group of 300 restaurant owners who practice “high road” employment practices, (living wage, benefits, environmental sustainability). www.raiserestaurants.org • A growing number of cities are part of the Good Food Purchasing Program, which shifts institutional food purchases to a model that supports worker health, environmental sustainability, local economies, nutrition and animal welfare. www.foodchainworkers.org Unfortunately, most food does not come with a label attesting to a farm’s labor practices. To support farm and food workers in more ways than with your purchasing power, check out the National Farm Worker Ministry, Coalition of Immokalee Workers or CATA (The Farmworker Support Committee). Many farmworker support organizations work locally; find out if there is a group in your state that you can support by volunteering, donating or advocating for policy change.

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FORESIGHT by Naima Penniman prints and other merchandise available at www.soul-fire-farm.myshopify.com 22

Uprooting Racism: Seeding Sovereignty Our food system is built on stolen land and exploited labor.

Here’s what we can do to fix it.

by Leah Penniman, Soul Fire Farms; reprinted with permission from Soul Fire Farms and Food Solutions New England

But the story doesn’t end with the Emancipation Proclamation. Later came convict leasing, a form of legalized slavery that kept many Southern black people on plantations—in some places until the late 1920s. Just a few decades later, Congress created the migrant guest-worker program, which imported agriculturalists from Mexico and other countries to labor in the fields for low wages.

All of this history combines to produce the racism I see today in my work as a farmer and activist for food justice. Farm management is among the whitest professions, while farm labor is predominantly brown and exploited. Meanwhile, people of color tend to suffer from diet-related illnesses such as diabetes and obesity, and to live in “food apartheid” neighborhoods — high-poverty areas

< “We are descendants of futurists, carrying on the legacy of our ancestral grandmothers, who braided seeds in their hair before boarding transatlantic slave ships, believing against odds in a future of sovereignty on land.”

flooded with fast food and corner stores, but lacking healthy food options. While some writers refer to these areas as “food deserts,” I prefer the term “food apartheid” because this is a human-created system of segregation, not a natural ecosystem.

Our food system needs a redesign if it’s to feed us without perpetuating racism and oppression.

Just as our ancestral mothers braided seeds of rice and okra into their hair before boarding slave ships, believing in a future of harvest in the face of brutality, so must we maintain courage and hope in these terrifying times.

As we work toward a racially just food system, abandoning the “colonizer” mentality that first created the problems is crucial. The communities at the frontlines of food justice are composed of black, Latinx, and indigenous people, refugees and immigrants, and people criminalized by the penal system. We need to listen before we speak and follow the lead of those directly affected by the issues.

Here are three things BIPOC (Black-Indigenous-People-of-Color) farmers are asking us to do.

En español

Racism is built into the DNA of the United States’ food system. It began with the genocidal theft of land from First Nations people, and continued with the kidnapping of my ancestors from the shores of West Africa. Under the brutality of the whip and the devastation of broken families, enslaved Africans cultivated the tobacco and cotton that made America wealthy.

ONE: FARMWORKER JUSTICE Over ¾ of our food is grown by workers who were foreign born, predominantly Latinx or Hispanic. Yet, only 3% of farms have Latinx or Hispanic managers.

Farmworkers are excluded from many protections under the National Labor Relations Act (NLRA) and Fair Labor Standards Act (FLSA) such as collective bargaining rights, overtime limits, child labor restrictions, and workers compensation insurance. Many farmworkers receive wages based on “piece-rate,” e.g.

85 cents per 90 pound box of oranges.

This practice results in ⅓ of farmworkers earning below minimum wage. Large corporations now control 50% of the food production in this country and push to keep farm labor cheap to maximize profits.

What can we do? Support the Fairness for Farmworkers Act of 2019. The people who feed our families deserve full protection under NLRA and FLSA, including a living wage, safe housing and transportation, breaks, overtime pay, workers comp and unemployment insurance, protection from pesticide exposure, and the right to collectively bargain.

Sacar desde la raíz el racismo: sembrar la soberanía.

Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 23

TWO: LAND AND RESOURCE REDISTRIBUTION European colonizers seized 1.5 billion acres of land from Native Americans and the United Nations says that the U.S. should give it back. African Americans are also victim to land grabbing. In 1920, 14% of all land owning U.S. farmers were black and today less than 2% of farms are controlled by black people, a loss of over 14 million acres. In 1982, the US Commission on Civil Rights determined that discrimination from the United States Department of Agriculture (USDA) was the primary reason black farmers were dispossessed from our land. The growing disparities between white and black people in land ownership in this country mirror the widening wealth gap, which has increased from 8:1 in 2010 to 13:1 in 2013. Ralph Paige of the Federation of Southern Cooperatives put it simply, “Land is the only real wealth in this country and if we don’t own any we’ll be out of the picture.”

What can we do? Contribute to the BIPOC-led land trust work of the National Black Food and Justice Alliance, Southeastern African American Farmers’ Organic Network, and the Northeast

Farmers of Color Land Trust. Support BIPOC farmers in your area by purchasing their products and offering to volunteer your time.

THREE: FOOD ACCESS WITH DIGNITY About 50 million Americans are food insecure, with half of those individuals living in food deserts, where it’s difficult or impossible to access affordable, healthy food. This trend is not race neutral.

White neighborhoods have an average of four times as many supermarkets as predominantly black communities. This lack of access to life-giving food has dire consequences for our communities. The incidence of diabetes, obesity, and heart disease are on the rise in all populations, but the greatest increases have occurred among people of color, especially black and indigenous people. These illnesses are fueled by diets high in unhealthy fats, cholesterol, and refined sugars, and low in fresh fruits, vegetables, and legumes.

In our communities children are being raised on processed foods, and now over one-third of children are overweight or obese, a fourfold increase over the past 30 years. This puts the next generation at risk for lifelong chronic health conditions, including several types of cancer.

Photo: Soul Fire Farms

PHOTO

What can we do? Healthy food is a basic human right, not a privilege to be reserved for the wealthy. To honor this right, we need to resist any and all attempts to eviscerate the Supplemental Nutrition Assistance Program (SNAP). *** For a complete list of action steps toward a just and equitable food system, check out Soul Fire Farm’s platform. Also consider joining Food Solutions New England’s 21-Day Racial Equity Habit Building Challenge. ...................................

Leah Penniman is a farmer, educator, soil steward, and food justice activist. She is the co-director and program manager of Soul Fire Farm in Grafton, New York, and the author of Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land. ...................................

www.soulfirefarm.org

These Gardens are Blueprints

by Naima Penniman © 2019

Every patch of earth unencumbered by concrete where soil and atmosphere meet a portal to presence a terrain of remembrance a vote for survival in an unpromised future These gardens are blueprints Of interdependent destiny intergenerational memory saving seeds for food as remedy Reclaiming our great great grandmothers’ recipes our ancestral technologies Afro-indigenous agro-ecology dirt under fingernails, no shame or apology in a time of manicured hands and monocropped lands devalued labor and overpriced brands We understand our food is grown in faraway places under neoslavery shipped thousands of miles by underslept drivers prepared by dignified immigrants diminished on night shifts supper delivered to your doorstep from a swipe of your fingerprints stripped of virtue and nutrients

And who’s gonna stop this?!

We haven’t forgotten Our shelves are still stocked with processed products toxic food made for profit to keep us lethargic too tired to riot rise up or take office filled up on fillers and starches diet related illnesses the number one killer of black and brown bodies My people know what it's like to eat and still be starving So we turning hardship into harvest lawns and school yards into gardens homegrown bounty in our palms we come from soil and stardust And so we conjure Giving props to hood magicians who grow provisions for our kitchens we smuggle spinach into prisons transform the places that we live in

cause our gardens are not for profit or loss Cross pollinate the promise Fam, we got this!

Take a deep breath, restore calmness with lemon balm bounty in our palms Hot peppers in our pockets black eyed peas spiraling up Lenape blue-corn stalks with buttercup squash carpets Three sisters symbiotic talking stories of solidarity on native territory migratory monarchs transcend borders morning glories ascend fences pay attention to the lessons mother nature keeps expressing how to multiply our blessings for justice and sustenance amid glaring-disparity Every seed saved will set us free

trade psychosis for symbiosis and stay focused

in an age of opulence and scarcity Every seed saved will set us free

Sprout sunflowers that tower on neighborhood blocks harvest raindrops on rooftops to water our crops propagate plant medicine for the metropolis guarding our plots

in a time of intensifying violence and climate calamity Every seed saved will set us free Hold on tight to the source we have all that we need

...................................................................................................................

Naima Penniman (all pronouns) is a co-founder and steward of WILDSEED Community Farm & Healing Village, arts activator and performer through Climbing PoeTree, Program Director and food-sovereignty educator at Soul Fire Farm, and healing practitioner at Harriet’s Apothecary. Naima cultivates collaborations that elevate the healing of our earth, our bodies, our communities, lineages and descendants. ...................................................................................................................

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Photo: Louisa McCovey

Nue-ne-pueh Mehl Kee Tey-nem’mo-nee ‘Oohl (Food for the People)

by Taylor Thompson | photographs by Louisa McCovey

The coastal edge of Yurok Ancestral Territory spans from the Little River drainage basin at its southern border, including Trinidad and Orick, to Damnation Creek in the north. The inland territory extends along the Klamath River through the Bluff Creek drainage basin, includes a portion of the Trinity River, and sections of the Redwood National and State Park and the Six Rivers National Forest.

Today the Yurok Indian Reservation consists of lands one mile on each side of the lower 46 miles of the Klamath River from just above the confluence of the Trinity River at Weitchpec to the mouth of the river as it flows into the Pacific Ocean, encompassing over 55,000 acres.

Yurok People are known as great fishermen, eelers, hunters, basket weavers, canoe makers, storytellers, singers, danc-

< Traditional style salmon cooking on redwood sticks

ers, healers, and strong medicine people.

Yurok People have always relied upon a multitude of subsistence food offerings from the Klamath River, Pacific Coast, and inland areas. Some examples include ney-puy (salmon), kaa-ka (sturgeon), kwor-ror (candlefish), pee-ee (mussels), chey-gel’ (seaweed), woo-mehl (acorns), puuek (deer), mey-weehl (elk), ley-chehl (berries), and wey-yok-seep (teas).

Since the arrival of European Americans, Yurok traditional food systems have suffered. The effects of attempted genocide, global climate change, supplanted agricultural systems, outlawing of traditional land management practices, overfishing by non-indigenous settlers, mismanagement of the natural world, damming of waterways, and many other issues are having real effects on the ability of Yurok people to access their traditional foods. The USDA has declared the Yurok Indian Reservation a food desert, where many people have to drive over an hour to reach the nearest supermarket.

Those without a vehicle or someone to do their grocery shopping for them are reliant on the often-unpredictable local public transportation system for these trips that can take a whole day for a round-trip.

As one of many approaches to restore access to traditional foods and address the rampant food insecurity within the

En español

Yurok People have maintained existence on the Lower Klamath River and villages along the Pacific Coast since Noohl Hee-Kon (time immemorial). The Yurok Tribe is the largest federally recognized Indian Tribe in California, with over 6,290 members. Yurok people continue to reside in villages and communities throughout their Ancestral Territory, including parts of both Del Norte and Humboldt counties, and extending far beyond the current boundaries of the Yurok Indian Reservation.

Reservation, the Yurok Tribe created the Food Sovereignty Division, a subsection of the Yurok Tribe Environmental Program. Although the Food Sovereignty Division had been in development for a while, the timing of the COVID-19 pandemic and the subsequent exposure of the fragility of food systems further illustrated the need for a centralized food program within the Tribe. Officially founded in August of 2020, the Food Sovereignty Division has established its overarching goal to achieve food sovereignty for the Yurok Tribe. For this goal, food sovereignty means that tribal members have their food needs, both in a nutritional and cultural sense, met at levels to thrive without relying on external food systems.

To restore the Yurok Tribe to total food sovereignty, the Food Sovereignty Division is working toward creating a holistic food system through the development of food villages, called Nue-ne-pueh Mehl Kee Tey-nem’mo-nee ‘Oohl (Food for the People), throughout the Reservation and eventually Ancestral Territory. Fully actualized, each Nue-ne-pueh Mehl Kee Tey-nem’mo-nee ‘Oohl will include a building modeled after traditional Yurok houses that will provide the local community and Food Sovereignty employees with space for teaching and learning preservation, processing,

Comida para el pueblo Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 27

and cooking techniques for traditional and farmed foods. They will have garden spaces, greenhouses, and structures for outdoor instruction that will allow for community members to learn about food production on-site. The Nue-nepueh Mehl Kee Tey-nem’mo-nee ‘Oohl will incorporate regenerative agriculture, sustainability, renewable energy, and traditional Yurok land management practices such as cultural burning.

Although there is much more work to do to create the initial three Nue-ne-pueh Mehl Kee Tey-nem’mo-nee ‘Oohl within the Reservation, the project has received significant backing from the community, the Yurok Tribal Council, and outside funders to begin development.

The Yurok Tribe recently purchased property adjacent to the elementary school

Photo: Louisa McCovey

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in Klamath that will be the site for the Nue-ne-pueh Mehl Kee Tey-nem’monee ‘Oohl for that community. Outside funding has been obtained for some staff time and to begin creating its food production space; the garden component will be called ‘O goo-hehl (garden).

Although current partnerships with other groups focused on community food programs will help develop the food production components of all three planned sites, there is a need for additional partnerships, as the goal of total food sovereignty will require significant food production, processing, and distribution efforts.

Beyond establishing and expanding the food production on the three Nue-nepueh Mehl Kee Tey-nem’mo-nee ‘Oohl sites, the Food Sovereignty Division is

working to obtain funding for the creation of the traditionally-styled centralized buildings. The buildings will allow for the expansion of our current Farm to School educational capacity and provide space for Yurok people to learn traditional and contemporary food production, preservation, processing, cooking, and will help to foster the passing of traditional, generational knowledge that will increase the Tribe’s capacity to self-sustain. ...................................

Taylor Thompson (they/them) Food Sovereignty Division Manager of the Yurok Tribe Environmental Program. ...................................

Photographer Louisa McCovey (she/her) is the Director of the Yurok Tribe Environmental Program. ...................................

Traditionally prepared acorn soup; basket and spoon made by Deborah McConnell

FOOD SECURITY

FOOD RECOVERY

Our mission is to build a vibrant local food system that provides affordable, healthy, culturally appropriate food to all DNATL community members

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Industrial Agriculture’s COVID Connection

by Tamara McFarland, Cooperation Humboldt Industrial agriculture refers to the largescale, intensive production of crops and animals, often involving chemical fertilizers and pesticides on crops or the routine, harmful use of antibiotics in animals (even when the animals are not sick).

This system is decimating our environment and having devastating effects on human health, especially in communities of color. These impacts are deeply connected - what we do to our environment, we do to ourselves.

The COVID-19 pandemic has brought into focus many flaws in our system, including the way that Big Ag and Big Food have been destroying our environment and our health for decades.

killing the Great Barrier Reef, the loss of native prairies and grasslands (which are essential habitats for birds), and the near-extinction of the pollinators we depend on for food production.

Put simply, the current model of food production is not compatible with longterm human habitation of this planet.

• Food production results in emissions of carbon dioxide, methane and other planet-warming gases through land clearing and deforestation, digestion by cattle and other livestock, and the production and use of fertilizers.

Overall emissions are equivalent to about 30% of total global emissions.

• Industrial farming is directly responsible for destroying waterways and fisheries, creating oceanic dead zones,

how does intensive farming increase our vulnerability to pandemics?

Industrial agriculture and its impact on forests (which are clear cut to grow crops or graze livestock) have driven food producers deeper into previously untouched forests.

As humans encroach further into virgin forests, exposure to novel pathogens increases.

Raising animals in concentrated animal feeding operations (CAFOs) means cramped and unsanitary conditions and little genetic diversity among individual animals.

Crowded and filthy conditions create ideal conditions to incubate pathogens and provides for the rapid spread of viruses.

Industrial agriculture produces highly processed and nutrient-poor foods.

People are increasingly developing diet-related chronic diseases, making them more vulnerable to new illnesses.

U.S. farmers use hundreds of different pesticides on conventionally grown crops. These foods are then packaged in containers made up of potentially harmful substances.

Even low-dose exposure to some of these chemicals causes alarming health effects, including immune responses.

• Large-scale farming has depleted our soils through improper land use and the application of pesticides, herbicides, fungicides, and antibiotics.

Without healthy soil, we cannot grow nutritious food. In this country, topsoil is currently being eroded 10 times faster than it can be replenished.

A decentralized, locally-focused food supply is more stable than one that relies on transporting food over long distances.

Regionally based systems make us more resilient in the face of future pandemics and other disruptions. When supply chains are stressed - whether due to a pandemic, earthquake, or other disaster - the importance of local food production becomes crystal clear.

Get to know - and support - your local farmers and other food producers. Grow some of your own food. Share knowledge and food with your neighbors. Your health and the health of your community rely on it. ***

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En español

Agricultura Industrial y su conexión con COVID Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

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Photo: Cutcha Risling Baldy

Building Wiyot Plaza: From Dream to Reality Native American Studies Students & Faculty Creating Food Sovereignty Lab and Cultural Workspace at HSU.

by Cody Henrikson, Evie Ferreira, Carrie Tully, Amanda McDonald, and Cutcha Risling Baldy, Ph.D. On a clear night in December 2019, our class left the Native American Forum at Humboldt State University (HSU) after closing the community stakeholder meeting with copious notes and full imaginations. We were ready to launch our Food Sovereignty Lab (FSL) project. To center Indigenous voices, the first hour of that meeting was set aside for Indigenous peoples, with the second bringing together diverse community voices, organizations, and researchers to help inform the direction of this lab.

Thus, the story of the FSL is one of respect for Native leadership, student creativity, ambition, and perseverance.

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In the Fall of 2019, the students of Native American Studies (NAS) 331: Indigenous Natural Resource Management Practices, taught by Dr. Cutcha Risling Baldy, designed this project to have lasting intergenerational impacts for our community. This course centers Indigenous knowledges and provides opportunities to learn from Native communities and leaders while helping students (re) learn the history of this land. Our history is difficult for some to internalize; facing the truth is necessary and unsettling. Yet this is what our education should lead us to: to be honest, forthright, compassionate, and to make positive social change.

We would like to call attention to how this informs us of survivance, and refer to Eve Tuck’s work on desire research - “[s]urvivance is a key component to a framework of desire...Gerald Vizenor’s... concept of survivance is distinct from survival: it is ‘moving beyond our basic survival in the face of overwhelming cultural genocide to create spaces of synthesis and renewal.’”

One of the focal points of our class was to address the issues affecting our student body and community. We agreed that Indigenous students experience a lack of representation at HSU. This is problematic because it leads to inacces-

< Students, Fall 2019 NAS 331: Indigenous Cultural Resource Management Practices course

sibility for Native American students to continue their cultural practices. Therefore, we feel the obligation to address the critical need for a unified Indigenous campus, appropriate representation, and cultural spaces. We selected the following research questions to guide us: • What does Indigenous representation look like on a college campus, and what representations do we currently have here at HSU? • What relationships does the community and HSU have with our Indigenous communities?

• How can we uplift and support these representations and relationships?

The first part of our research was to canvass the campus for existing Indigenous representations. Students also conducted interviews with Indigenous faculty, staff, and students to learn what they imagine an Indigenized campus to look like. As a result of our participatory research, data collection and analysis, we proposed the Food Sovereignty Lab.

Despite the hard work of students, the initial request for space on campus to develop the lab was denied, effectively blocking the project from moving forward. But students mobilized to secure over one hundred letters of support and organized an appeal to the University Senate where we were finally granted the space needed to pursue our goal.

The Food Sovereignty Lab Steering Committee is led by a majority of Native faculty, staff, community leaders, and students. The Steering Committee navigates fundraising, design, implemen-

tation, and eventually curriculum development for the lab.

This project requires us to center and amplify Indigenous leadership, knowledge, and land stewardship. In doing so, the FSL can serve as a call to action and regenerate “moral ecology” (Risling Baldy, 2013) and respectful patterns.

This is in line with our goal of increasing visibility for Indigenous students, community members, and cultures in the public sphere with an emphasis on higher-learning institutions such as this Indigenous Food Sovereignty Lab.

“Such a lab could provide hands-on experience for students and Tribal members in fields such as botany, biology, anthropology, Native American Studies, and Natural Resources Management, to name a few. The end result would be an interdisciplinary learning lab worthy of HSU that would both attract Indigenous people and students from out of the area, while also serving the local Indigenous peoples by helping to preserve their food sovereignty and native food security.”

- Ted Hernandez, Chairman of the Wiyot Tribe

The FSL will serve to support the resurgence of Indigenous food systems informed by traditional, ecological, and cultural knowledges. As a community-facing project, this lab is being designed for the community as a whole to achieve food sovereignty in Humboldt County and for our local tribes and tribal peoples. Our work is aimed at building best practices for Food Sovereignty in our region that respect tribal protocols, center Indigenous knowledge, and empower Native community resilience and resurgence.

En español

In the Spring of 2019 students took our research to the CSU Student Research Competition and were recognized with a 2nd place award in the Graduate-Level Behavioral Sciences category, gaining statewide recognition for our work.

Construyendo la Plaza Wiyot Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 33

vision of the lab For Everyone Who Wants to be Here in a Good Way. Indigenous practitioners, activists, scholars, and community leaders have shaped the vision of the FSL. We acknowledge the traditional roles of dreamers in many Indigenous cultures. As Indigenous peoples we often dream of better futures for ourselves and our communities, and the FSL is the physical manifestation of our collective dreams.

This space will provide a cultural center for Indigenous studies and will strengthen current programs at HSU. The interior of

the lab will include a commercial kitchen and space for basketry, art, regalia, and cultural practices. The exterior will feature a salmon cooking pit, a Native plant and food garden including interpretive signage of Native plants, and basketry designs throughout the pathways and gardens.

Our vision for the FSL is to unify our students, faculty, local tribes, and communities; to center and support Tribal sovereignty, natural resource management and preservation practices; and to provide students with culturally appropriate education in Indigenous natural resource management that respects Indigenous

sovereignty and self-determination and serves our community.

We understand that when plants and ecosystems are tended to, culturally appropriate foods become that much more available for the next generation. Indigenous and non-Indignous social change agents continue to push back at those socio-ecological impacts which altered Indigenous food systems. Our lab will uplift the education and practice, and make clear the desired action needed to replicate healthy ecocultural relations.

The Native American Studies Food Sovereignty Lab will: • Develop curriculum, internships, research opportunities, workshops, and programs.

“The world begins at the kitchen table.

No matter what, we must eat to live.

The gifts of earth are brought and prepared, set on the table.

So it has been since creation, and it will go on.”

- Joy Harjo

• Provide space that supports Tribal communities in ongoing revitalization of basket weaving and regalia making.

• Strengthen the bonds between our local community, Indigenous Nations, and students at HSU. • Integrate the values of ecological sustainability, bio-cultural sovereignty of Indigenous peoples, interconnectedness of life, and community involvement in efforts to develop reverence for food sovereignty.

Programing and Community Partners As we move forward developing the FSL, we are envisioning the activities this space will support.

In light of COVID-19 we have sought alternative ways to engage with food sovereignty through a virtual format. In November of 2020 we launched our ‘Food Sovereignty Speaker Series’ to engage and excite the community on the devel< Mural by Jessica Slayton, located in the Native American Forum Lobby (HSU) 34

opment of the FSL. The five-session series explores issues related to Indigenous food sovereignty, Traditional Ecological Knowledge, community health, and Indigenous cultural practices, and can be viewed on Youtube at @hsunas.

This spring we are hosting a film series highlighting Indigenous Food Sovereignty to promote awareness about access to traditional foods and the impacts colonization has had on Indigenous food systems.

We would like to give a special thank you to our partners - without them this project would not be possible; together our dream is stronger.

• Blue Lake Rancheria Food Sovereignty Garden • UIHS Potawot Health Village Garden • Wiyot Tribe Cultural & Natural Resources • Trinidad Rancheria Cultural Department • Native Women’s Collective • Yurok Tribe Environmental Program • Save California Salmon

Where We Are Going Remodeling 2021; Opening 2022 As we prepare for the implementation of this cutting edge lab at HSU, we are moving forward with the guidance and support of community members, scholars and organizations that can help us to develop informed, decolonized, leading approaches to food sovereignty. With support from HSU Sponsored Programs Foundation and University Advancement we will break ground on this project and begin the remodel in Fall 2021 with an anticipated opening date of Fall 2022.

From the beginning this student envisioned and designed project has been a labor of love and dedication and we look forward to our work supporting the next seven generations and beyond. The FSL will serve as more than just a space for student education; it will give our entire community an opportunity to experience the vibrancy and modern existence of Indigenous Peoples and cultures in our area. This permanent collaborative space will nurture proactive conversations regarding food sovereignty and security, and inspire active participation in writing policy to reform our food systems. ***

Support the Food Sovereignty Lab & Cultural Workspace Donate: • hsu.link/foodsovlab • Scan the QR code below with your smartphone -

• Mail a check made out to ‘HSU Advancement Foundation’ with ‘NAS Trust A6608’ in the memo line Gift Processing Center SBS 285 Humboldt State University 1 Harpst Street Arcata, CA 95521 Subscribe to our Youtube: @hsunas Follow us on Facebook: hsunasp Follow us on Instagram: @hsu_nas

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Why Grow Your Own? gardening is one of the most powerful tools for personal & societal change at our disposal.

by Tamara McFarland, Cooperation Humboldt Food holds the power to heal or harm; to connect or divide; to restore or exploit.

Every time we take a bite, we’re registering one tiny vote for the world we want to live in.

For many among us, decisions about what to feed ourselves and our families are outside of our independent control.

If you live in a food desert, it’s tremendously difficult to gain regular access to nutritious foods. If you work three jobs to pay rent, you’re going to have a hard time finding time to cook from scratch. If you don’t have access to land, you’re facing a challenge to growing a garden.

To truly empower individuals and communities to meet their own needs, we must think - and work - both big and small.

Gardening - either at home or in a community setting - is one of the most powerful tools at your disposal. And as a bonus, it’s fun - and rewarding! Here are some of the reasons why growing one’s own food even matters.

save money If you’re careful about how you approach it, gardening can save you a lot of money. There are also plenty of ways to waste

At Cooperation Humboldt, we’re working to meet immediate needs while also taking aim at the systems that create food insecurity, including the root causes - imperialism, hetero-patriarchy, white supremacy, and capitalism. Learn more at cooperationhumboldt.org.

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money while gardening, and the information to follow in this magazine is intended to prevent that.

Produce can be pricey, especially fruits and veggies that are grown organically.

By growing some of your own, you can enjoy high quality foods in season for just pennies on the dollar.

The health benefits of a diet rich in organic fruits and vegetables can also reduce your medical expenses by promoting good health.

improve your health Regular consumption of fresh fruits and vegetables is one of the best ways to fight disease and maintain positive health. By bringing more of these foods into your diet, your garden empowers your family to live longer, healthier lives with less reliance on medical interventions.

Time spent outdoors engaged in gentle exercise like gardening is good for both your physical and mental health. Studies have shown gardening to reduce stress and improve mood, with a reduction in symptoms of depression and anxiety.

And since the produce you harvest at (or near) home requires no plastic packaging, you’re keeping our oceans cleaner and our landfills less impacted.

become better prepared for disasters

Most gardeners find that their hobby nurtures human connection.

Disasters come in many forms, from earthquakes to the loss of a job. No matter what shock you face, you’ll be better prepared if you’re growing some of your own food.

We are isolated behind the Redwood Curtain, and our ability to connect with (or rely on) the outside world can change quickly due to earthquakes, landslides, wildfires, and more. As we face long term climate crisis, these kinds of disruptive events are forecast to become more frequent, and we are well served to become better prepared, both at the individual and community level.

deepen human connections

Gardening provides an opportunity for those with children to engage in a wholesome (non-screen-based) joint activity that grows skills and builds relationships.

Beyond your own household, gardening is likely to connect you with neighbors, friends, and family as you share your harvest, swap seeds, and turn to one another for advice. You’re likely to make new friends as you plug into our wonderful local community of gardeners.

cultivate food sovereignty Gardening moves us closer to a world where everyone has what they need, and no one goes without.

It reduces our reliance on large corporations, supports our regional economy, strengthens local networks, and builds a growing cadre of residents who possess the skills needed to care for one another in good times and bad.

A community-scale shift to a local food system will not only benefit the natural world tremendously; it will also improve our individual health and our communal wellbeing as we learn to rely on one another and to collectively grow the skills we need to thrive. ***

help the planet Growing food close to home has a number of benefits for our natural world.

By refraining from using harmful chemicals, you protect yourself and all your helpers, including humans, birds, bees, and butterflies from the toxic effects of pesticides.

Through responsible soil practices, you can improve your soil and sequester carbon. (Learn more on page 58.)

Food grown close to home helps prevent global warming because it requires less fossil fuels to transport, generating fewer greenhouse gas emissions.

En español

By reducing - or ideally eliminating - your reliance on meats from factory farms, you help to protect the health of our watersheds by preventing toxic runoff that is an inevitable byproduct of large-scale conventional animal farming.

¿Por qué cultivar tú mism@?

Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 37

Know Your Place before you plant your first seed, get to know your land.

by Tamara McFarland, Cooperation Humboldt Humboldt and Del Norte Counties are replete with life-sustaining natural resources. We have everything we need to survive right here, and the more we learn how to meet our most basic needs as close to home as possible, the more resilient our community becomes.

When it comes to techniques and best practices for growing food, some things are universal, but many details depend on the characteristics of your bioregion and specific garden site.

To set yourself up for gardening success, take the time to learn about the place where you’ll be growing food. Get curious!

•

Who are the historical inhabitants of the place you call home? (Find out at Native-Land.ca.) What do they eat?

•

What is the highest summertime temperature and the lowest wintertime temperature at your site? Is it windy? Where is the sun?

The shade? Where does water sit after a hard rain?

•

Is your soil mostly clay, or mostly sand? What has your site been used for in past years?

dates of the last frost in the spring and first frost in the fall. This helps determine what to grow and when to plant.

•

Talk to experienced gardeners. What are their favorite things to grow in this region? What are some of their hard-earned lessons learned?

Within each zone, microclimates also exist. A microclimate is a set of atmospheric conditions that differ from those in the surrounding areas; this may refer to areas as small as a few square feet (for example a garden bed or a cave) or as large as many square miles. These may be caused by proximity to water, surrounding surfaces, slope, and more. Becoming familiar with your microclimates is critical to your success. There are many ways to use microclimates to your advantage, either by matching existing conditions to a particular plant’s needs, or by making changes to your environment to create a microclimate. By planting a citrus tree along a south facing wall or fence to provide heat, you’re working with microclimates.

It may seem daunting at first, but the more information you gather ahead of time, the more effective you’ll be once you touch trowel to soil. We’ve assembled some simple place-based information to support you in the following pages.

Within the rural expanse of Humboldt County, climactic and other conditions vary. Our USDA Plant Hardiness Zones range from 8b inland, where annual extreme minimum temperatures average 15-20 degrees (F) and summer high temperatures can reach the low 100’s, to 9b on the coast, with an annual extreme minimum temperatures average of 2530 degrees (F) and where a 75 degree summer day constitutes ‘extreme heat.’

Wherever you’re gardening, it’s critical to know your Zone as well as the average

Learning to better understand and appropriately relate to the natural world that surrounds you is a lifelong process, and always worth the effort. ***

recommended reading: The Humboldt Kitchen Gardener: A Complete Guide to Raising Organic Vegetables and Fruits in the Greater Humboldt County Bioregion

Fruits of the Humboldt Bay: A Community Sourced Planting Guide Edited by Sean Armstrong

Gaia’s Garden: A Guide to HomeScale Permaculture

by Toby Hemenway

by Eddie Tanner We encourage you to find these books at your local independent booksellers. Fruits of the Humboldt Bay is also available as a free download at www.cooperationhumboldt.org/food.

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Photo: PGHolbrook - https://tinyurl.com/yf4qczmj

Photo: Frank Schulenburg - https://tinyurl.com/2qcvzjdn En español

Photo: Hugues Mouret - https://tinyurl.com/59xx9d5o

Top left: Coastal Humboldt & Del Norte Counties experience high rainfall, cool temperatures, and plenty of fog (pictured here - coastline near Shelter Cove, CA).

Top right: Inland Humboldt & Del Norte Counties experience significantly warmer and drier conditions (pictured here - Trinity River near Hoopa, CA).

Bottom left: Herb spirals create a variety of microclimates on an ultra-small scale, providing various levels of sun exposure and soil moisture for different herbs.

Bottom right: Greenhouses, row covers, and cold frames are examples of microclimates created intentionally by humans.

Conozca su lugar. Antes de plantar su primera semilla, conozca su tierra.

Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

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Building Soil

by Matt Drummond, North Coast Community Garden Collaborative

SOIL TYPES Soil is a mix of sand, silt, clay, water and air. Soil is categorized into sand, clay, silt, and loam types based on the dominating size of the particles within a soil. The presence of these is controlled by the geology of your region or watershed.

For example, the Eel River floodplain is composed of a silty soil due to movement of silt onto the banks during flooding.

The main soil types and the benefits and limitations of each are as follows: • Sandy Soil (25% sand or more) Benefits: great drainage, light, easy to work, warms quickly in the spring.

Limitations: low water and nutrient retention.

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• Clay Soil (25% clay or more) Benefits: high in nutrients, holds water.

Limitations: poor drainage, may crack in summer.

• Silt Soil - (80% silt or more) Benefits: light, high moisture and nutrient retention, high fertility. Limitations: easily eroded or washed away by rain.

• Loam Soil (composed of sand, clay and silt, providing the benefits of each) Benefits: fertile, easy to work with, great drainage. Limitations: needs additional organic matter (compost, manure, etc.) for continued fertility.

Most healthy garden soils are composed of sandy loam or clay loam. Much of Humboldt County is composed of loamy soil due to thousands of years of sand, clay and silt deposition from waterways and the accumulation of organic matter from plants and animals. These soils are extremely fertile and will produce bountiful gardens only if you give back to the soil.

BUILDING SOIL Gardening isn’t all about harvesting.

It’s about a deep relationship with the soil that supports us all. Here are a few simple practices to build soil fertility year after year.

• Cover Crops - planting cover crops protects the soil from erosion, brings atmospheric nitrogen into the soil, and provides beneficial bulky organic matter for soils when cut down.

• Compost - adding a layer of compost to your beds provides organic materials, trace minerals, and food for beneficial bacteria, fungi, and insects.

• Chop and Drop - chop down dead or bolting plants, allowing them to be returned to the soil. Leave the roots in the ground and they will also break down and nourish the soil.

• Mulch - adding thick layers of mulch (manure, grass, leaves) in the fall protects top soil from heavy winter rains, keeps down weeds, and provides organic matter as it breaks down.

• Be creative! - compost tea, cardboard, cat hair, grass clippings, and animal bedding (straw, shavings) can all be used in your garden, and all are available locally for free. Talk to your friends, neighbors, and local farmers to find soil-building supplies in your neighborhood. Shifting your focus toward soil health will give you a closer relationship with your garden, neighborhood, and environment. ***

En español

Many gardeners make the tragic mistake of neglecting their soil year after year.

Often this results from planting veggies season after season without adding amendments (manure, compost, organic fertilizers, mulch) or from not allowing garden beds to rest between plantings.

Over time this will result in low harvests, more pests, and an increased need for expensive chemical fertilizers that only provide fleeting boosts to your plants.

Building rich, fluffy, and healthy soil is the key to garden success and it really isn’t that hard. Understanding the basics of soil science and soil maintenance will give you the tools you need to start building dreamy soil at home.

Producción de suelo Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

Composting 101

by Tamara McFarland, Cooperation Humboldt

Your composting setup can be as simple or as complicated as you wish. For a household with outdoor space, we recommend a simple upright plastic style bin similar (see photo below at right). It’s important that it have a locking lid, and you’ll want to lay 1/2” hardware cloth down underneath to prevent critters from invading your bin. Apartment dwellers might consider one of many styles of indoor composters, including but not limited to worm composters.

What should you put in your compost?

At its most basic level, you need to add materials that are rich in both nitrogen and carbon. Nitrogen rich materials include food scraps (no meat, bones, or grease though), grass clippings, green hedge trimmings, coffee grounds, and seaweed. Carbon rich materials include

paper, cardboard, dried leaves, sawdust, wood chips, aged hay/straw, egg cartons, paper towels, and tissues (used is fine).

For most households, this means keeping a small covered container in the kitchen - either on the countertop or, if you prefer, in the freezer - in which to store food scraps between visits to the compost. Then, each time you add these (or any other nitrogen rich materials) to your pile, be sure to add an equal or slightly greater amount of carbon rich material on top. (Covering those scraps with newspaper, sawdust, etc. will also help prevent fruit fly problems.)

Additional tips for success -

• Compost likes to stay moist, but not soggy. You want it to be about as wet as a damp kitchen sponge. This means, at least during dry weather, that you will need to add water periodically.

• You’ll also get a faster conversion to usable compost if you turn your pile regularly. There are specially made tools for this purpose, though I’ve found that a pitchfork works just as well. Again, turning is optional, depending on whether you’re in a hurry to use your finished compost.

• If your space and budget allows, it’s worth considering setting up two bins side-by-side so you can rotate between the two, giving each several months to break down while you fill the other. (You’ll still want to water and turn the resting pile/bin.)

Compost is finished and ready to use when it looks like dark, crumbly topsoil, it has a pleasant, earthy odor. and the original organic materials are mostly no longer recognizable. ***

• If you want your compost to break down quickly, chop everything that goes in into small pieces. (Not required, but speeds the process.)

watch a 5 minute video on simple home composting: cooperationhumboldt.com/ composting-101-withcooperation-humboldt/ or scan the QR code:

En español

Many people feel intimidated by composting, or put off after a bad experience. But it’s truly not complicated, and once you experience the magic of turning waste into precious garden gold, you’ll be hooked.

Compostaje 101 Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 41

Top 10 Fruits of Humboldt Bay choose wisely and ENJOY FOR YEARS TO COME.

by Sean Armstrong & Tamara McFarland

best stone fruit: arctic queen nectarine

runner up stone fruit: beauty plum

(Acca sellowiana)

(Prunus domestica)

A sweet and complicated white fleshed nectarine with red skin, Arctic Queen is known to fruit prolifically in Arcata.

Other ‘Arctic’ varieties including Glo, Jay, Rose, and Star are related low-chill varieties and also likely successes.

Beauty is a local standard - a dependable, sweet and juicy plum. Methley is another proven sweet success. Both are more productive in cool, rainy climates than the more widely adapted Santa Rosa variety.

best apple: seedless centennial crabapple

runner up apple: pink pearl

(Malus domestica)

(Malus domestica)

Fruits early and flowers on the late side, thus avoiding the rainy shoulders of our dry summer. Fruits are attractive as well as juicy, bright, complex, sweet and aromatic. You may want to thin the 2” fruits some years to prevent branch breakage.

The pink-to-magenta sweet-tart flesh tastes of raspberries and is best fresh but makes an incredibly beautiful sauce. This extraordinary local heirloom was bred by Albert Etter near modern-day Ettersville in Southern Humboldt.

No gardener wants to waste precious time, money or garden space on a fruit tree that fails to produce. You can avoid the unique heartbreak that results from planting a tree or shrub that is destined to fail in our unique coastal climate by choosing a variety from this list, which features top picks from Sean Armstrong, editor of the community-sourced booklet ‘Fruits of the Humboldt Bay.’

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fruits of the humboldt bay: free download Hard copies of this booklet can sometimes be found at local independent book sellers. It is also available as a free download at www.cooperationhumboldt.org/ food, or scan the QR code >

best pear: hamese

best fruiting hedgerow: chilean guava

(Acca sellowiana)

(Pyrus pyrifolia)

(Myrtus ugni molinae)

This Brazilian native fruits after 10-15 years, but you can enjoy its sweet flower petals while you wait. Successful examples are growing at CCAT on HSU’s campus and the Potowot Community Garden.

This yellow fleshed variety of Asian Pear is sweet, juicy, and medium-large if thinned early in the season to allow the remaining pears to grow larger. Leave them on the tree until they are swollen and yellowed for best flavor.

Berries are ripe when they lighten from red to pink. The taste is pleasantly piney and guava-ey. Evergreen, attractive, and easy to propagate while also providing some of the last fruits of the fall.

best storage fruit: fuzzy kiwi

best indigenous fruit: thimbleberry

best perennial vegetable: perennial kale

(Acca sellowiana)

(Rubus parviflorus)

(Brassica oleracea ramosa)

Blake, Hayward and Vincent varieties have been shown to do well. Kiwis grow vines big enough to swallow a house and must be pruned to keep them under control. They are a sexed plant, so a male and a female are necessary for fruit.

Thimbleberry is a native raspberry that will grow to 8+’ in dappled shade. It has tart, brightly flavorful berries.

Okay, so it’s not a fruit, but trust us - you need to grow this kale. Perennial (meaning it grows year-round, year after year), tough, productive and delicious.

En español

best TROPICAL FLAVOR: PINEAPPLE GUAVA

Las 10 mejores frutas de la bahía de Humboldt Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 43

Growing Annual Crops learn what thrives in our coastal climate.

by Tamara McFarland, Cooperation Humboldt

Annual plants are those that grow for a season and then die in the winter. You must replant them every year.

Perennials are plants that grow year-round or come back every year. You only plant them once.

When most people think of vegetable gardening, they imagine annual crops like greens, beans, corn, and squash.

While we also find tremendous value in perennial food plants, there’s no doubt that annual veggies have a big role to play in most gardens. But which should you choose for the best chance of success in the greater Humboldt Bay region? Here are some of our top picks.

greens

squash

Greens are every cool climate gardener’s best friend. Endless varieties of lettuce, spinach, chard, arugula, bok choy and more can easily be grown here, possibly even year-round depending on your site.

Squash comes in two categories - summer squash (zucchini, for example) has softer skin and must be eaten fresh (or preserved by pickling, freezing, etc.); whereas winter squash (butternut, delicata, and others) has a hard skin that allows it to be stored for months under proper conditions, helping to provide a food source through winter.

peas Easy to grow either from seeds or starts, snap peas, snow peas, and shelling peas can be grown in three seasons in our climate (all but winter). Most can be eaten pods and all, at any stage of development.

herbs Many herbs thrive in our area - cilantro, parsley, dill, and basil if you have a hot spot - just to name a few. And there’s really no substitute for the flavor that comes from using fresh herbs in your cooking. They can also be dried to use year-round (or to make seasoned salts).

brassicas

44

En español

Also known as cruciferous vegetables, this family of plants includes broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, and turnips. These vegetables contain substances that may protect against cancer, and they grow quite well in our bioregion. Slugs can be a problem, so use beer traps or another method like ‘Sluggo’ that is organic approved and pet-safe. Cabbage loopers are another common pest; regular applications of Monterey B.t. should help.

runner beans These beautiful beans are large and colorful at harvest, and before then they provide beautiful flowers that pollinators adore. They can be eaten at all stages of development. Learn to dry and store them and you can eat them for months to come. If conditions in your garden are favorable, runner beans may perennialize (come back year after year).

carrots Tasty and nutritious, carrots are popular for all ages, and you’ll be amazed by how much more intense their flavor is when freshly picked. They are fun to harvest and easy to store until you need them (just leave them in the ground until then).

strawberries While not technically an annual (they will usually produce for several years), we must mention strawberries. Easy to grow and a hit for all ages, you’ll never regret growing them. If you ever have extra, they freeze well and make wonderful jam.

Creciendo cultivos anuales: aprenda a prosperar en nuestro clima costero.

Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

annual growing guide for coastal northern california This chart is for use in the cooler coastal areas of Humboldt & Del Norte counties. Warmer conditions inland would change these recommendations somewhat. We recommend the book ‘The Humboldt Kitchen Gardener’ by Eddie Tanner for more information, including an inland growing chart. For many crops, if you wish to enjoy them continuously, you’ll need to plant more than once (known as succession planting, as noted below). ‘GH’ means that the plant can be grown at the indicated time in a greenhouse.

February

March

A pril

May

June

July

A ugust

September

O ctober

November

Early Late Early Late Early Late Early Late Early Late Early Late Early Late Early Late Early Late Early Late Beans, Dry Beans, Fava

succession plant every 3 weeks for continuous harvest

Beans, Snap

succession plant every 6 weeks for continuous harvest

Beets

*

Broccoli

succession plant every 3 weeks for continuous harvest

Brussels Sprouts

*

*

Cabbage

succession plant every 4 weeks for continuous harvest succession plant every 6 weeks for continuous harvest

Carrots Cauliflower

*

Chard

*

succession plant every 4 weeks for continuous harvest

GH GH

Cilantro Cucumbers

succession plant every 2 weeks for continuous harvest

GH GH

succession plant every 2 weeks for continuous harvest

GH GH

*

Garlic

*

Kale

GH GH

*

Lettuce

succession plant every 2 weeks for continuous harvest

Leeks

plant 'sets'

Onions, Bulb

succession plant every 4 weeks for continuous harvest

Onions, Green

*

Parsley

succession plant every 3 weeks for continuous harvest

*

Peas

GH GH GH GH

succession plant every 3 weeks for continuous harvest

GH GH GH GH

Potatoes Pumpkins

*

Radishes

GH GH

Spinach

succession plant every 2 weeks for continuous harvest

Squash, Winter Tomatoes, Cherry Zucchini & Summer Squash Cover Crops

plant from seeds

succession plant every 1 week for continuous harvest GH GH

*

GH GH

*

plant from starts

*

if growing your own starts in a greenhouse or cold frame, start first round of seeds where marked

45

Gardening with Small Spaces & Tight Budgets don’t let limited space or a minimal budget stop you from enjoying the benefits of growing some of your own food.

by Tamara McFarland, Cooperation Humboldt The United States has a problem with distribution of resources. We have the highest rate of income inequality of all the G7 nations (United States, the U.K., France, Japan, Germany, Italy, and Canada). And the gap between richer and poorer families - whether measured by income or wealth - continues to widen.

This inequality results in those who have trouble meeting many of their basic needs having a hard time accessing the tools and resources they need to eat good food. Low-income individuals are less likely to have the physical space, financial resources, and time to garden than their wealthier neighbors.

It’s critical that we not only acknowledge this reality, but also that we work on both fronts - by attacking the root causes of poverty through policy change in addition to providing resources to meet folks’ immediate needs.

En español

This article explores some tactics to meet those immediate food needs, even with limited resources.

start from seeds It’s far more frugal to start your veggies from seeds rather than pay for starts.

Begin with clean, well-drained containers (you can often find free used sixpacks at nurseries) and a good quality seed starting mix or potting soil. Follow the instructions on the seed packet and water gently and often (aim for evenly moist - not soggy but not dry).

focus on high yield crops Select crops that maximize your available space. For example, cabbage, broccoli, and cauliflower require a lot of space per plant and will only provide one harvest.

You’ll be better served by selecting plants that offer high yields in small spaces, like radishes, lettuce, greens, carrots, garlic, onions, and spinach.

Choosing fast-growing crops also maximizes your yield; these include arugula, bok choy, kale, lettuce, mustard greens, radishes, turnips, and spinach. Use succession planting - staggering plantings in the same area throughout the season.

Each time a crop is finished, harvest it and plant something new in its place.

grow in containers Many crops can thrive in containers.

You’ll need to pay close attention to their moisture levels (since soil in containers will dry out faster than soil in the ground) and nutritional needs (because plants deplete nutrients at a quicker rate in containers).

Be sure to add plenty of organic compost by top-dressing soil and spraying with compost tea regularly. Free sources of soil nutrients include homemade compost (see page 41), worm compost (possible to do indoors), homemade compost tea, and rabbit, goat or chicken poop.

Cultiva en espacios pequeños con presupuesto ajustad.

Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

Rotate crops by not planting the same type of plant in the same pots each year.

Healthy soil promotes healthy plants, and healthy plants provide better nutrition and can resist pest and disease.

Get creative about what kinds of containers you use. Free containers include used plastic pots (available at some nurseries), 5-gallon buckets (check with grocery stores or bakeries; be sure to add drainage holes), and salvaged items from wheelbarrows to bathtubs.

landscape with edibles

garden in community

If you have at least a small amount of outdoor space available, make the most of it by replacing as much ornamental landscaping as possible with edible plants. Research attractive options such as Chilean guava for a hedge that also provides fruit. Some varieties of blueberry provide lovely fall foliage in addition to their summer fruits. Converting even a 10’ square of grass into garden can provide an abundance of vegetables.

Consider gardening in a shared space such as a community garden, where land is set aside to grow food for individuals and their communities. Some have individual plots available, while others serve primarily as learning centers about growing, seed saving, permaculture and sustainable farm practices. (See page 84 for a directory of local community gardens.)

All New Square Foot Gardening II: The Revolutionary Way to Grow More in Less Space

Container Vegetable Gardening for Beginners: A Simple Step-by-Step Guide to Growing Plants, Fruits and Vegetables, in Small Urban Places

***

Don’t forget about hanging planters! If you have a fence, balcony railing, or roof overhang - hang planters.

go vertical Grow anything you can upward instead of outward. Many crops benefit from being trained vertically, including peas, squash, beans, and more. You can also employ vertical planters - either purchased tiered planters or built from reclaimed materials like pallets.

If you have a fence or other vertical structure available, grow a climbing vine.

Kiwis do well here.

grow indoors You can grow many herbs indoors on a sunny windowsill, including basil, chives, parsley, cilantro, thyme, and ginger. Try your hand at microgreens or sprouts – they are easy and quick to grow and have a high nutritional content.

recommended reading: We encourage you to find these books at your local independent booksellers.

by Mel Bartholomew

by Jordan Parker 47

Edible & Healing Plants in Your Own Backyard many plants commonly considered weeds are nutritious & medicinal.

by Kate Lancaster | illustrations by Brenna Quinlan Before I learned about their medicinal qualities, there were many plants I believed were undesirable weeds that I certainly wouldn’t have eaten. My relationship with plants has changed; instead of waging war on weeds, I’m now grateful they grow in my yard and I enjoy learning about them.

Many plants that grow wild are edible and/or have medicinal properties. These are four of my favorites. (The nutrient information I’ve included comes from the book Edible and Medicinal Plants of the West by Gregory L. Tilford. As with any new food or supplement, test cautiously to see how your body responds.)

Dandelion Every part of this plant is useful. Dandelions are high in vitamins A, C, E, and B- complex and provide iron, protein, and trace minerals. Young leaves (best harvested in the Spring) add spice and valuable nutrients to any salad or can be cooked like spinach. The roots can be chopped, dried and used in teas.

plantain

Dandelion

Self-heal or Heal-All (Prunella vulgaris)

There are many lookalikes, so here are a few tips to identify dandelions. The lion-tooth shaped leaves emerge from the center of the plant and are not fuzzy or spiny. Individual flowers emerge from the center of the plant and are on a single leafless stalk that is purple at the base and oozes a milky-white sap when you break it. Dandelions have long taproots that draw nutrients from the soil.

(Plantago major and lanceolata)

48

Self-heal

(Taraxacum officinale)

We have both broad and narrow-leafed species of plantain in this area. The leaves are edible – Tilford likens it to Swiss chard and says it is high in Vitamin C, A, and K. The flowers are not noteworthy, but the seeds are a wonderful source of fiber and are a laxative. This plant is called the “band-aid” plant. A poultice (pick a leaf and chew it until it is pulverized or blend with a little water) placed on any wound is soothing and reduces inflammation. I applied a plantain poultice when I had a bee sting and the swelling and pain was much diminished.

Self-heal is another I used to pull up, but it has become one of my favorites. I’d change the name from Prunella Vulgaris to something that reflects how sweet this plant is. The more I learn about it, the more excited I am to have it growing in my yard. The whole plant is edible (best when young) and can be eaten either raw or cooked. It is high in vitamin B12, D, E and provides magnesium, copper, selenium and zinc.

Self-heal has antibiotic, anti-inflammatory and antioxidant properties. A poultice of leaves helps wounds heal and the leaves and flowers make a slightly sweet tea that soothes sore throats and reduces respiratory infections.

Plantain

common or stinging nettle (Urtica dioica) This plant deserves both our respect and appreciation. The stems and leaves have stinging hairs that cause a burning and numbing rash. I have read that the sting helps reduce arthritis pain, but I personally don’t relish the sting. Harvest carefully with thick gloves, wearing long sleeves and pants. Despite these cautions, nettle is a very beneficial plant. It’s high in iron, calcium, potassium, manganese and vitamins A, C, and D. Nettle is best harvested when the leaves are young and tender (as the plant ages it becomes tough and the burning particles can irritate your urinary tract if eaten).

You can cook and use nettle like spinach in lasagna and soups or stews or substitute nettle for basil in pesto. The leaves can also be dried to prepare as a refreshing and nourishing tea.

Each of these plants has many more uses than I mentioned here. There is much to learn as you explore edible and medicinal plants in your backyard and beyond. The directory sections ‘Education: Growing Food’ (page 80) and ‘Medicinal Herbs’ (page 115) list additional local resources. ...................................

Kate Lancaster (she/her) recently retired from HSU as an accounting and sustainable business professor. Her passions are small-scale permaculture gardening, learning about medicinal plants, and walking with her dogs in the Redwoods. ...........

Nettle

Foraging Ethics Learning about forageable foods is a wonderful way to eat healthily and source locally. However, there are a few things to consider. It’s important to forage away from roads to avoid pesticides or insecticides and to ask permission before you forage on tribal lands or private land. Be aware of the impact you have on the plants and the area where they grow.

En español

Ecologist and enrolled member of the Citizen Potawatomi Nation, Robin Wall Kimmerer offers these thoughtful guidelines on how to forage and harvest in a sustainable and responsible way. She refers to this as the “Honorable Harvest.”

• Never take the first; never take the last.

• Ask permission of the plant. Introduce yourself, let them know what you would like to do. Ask if they have enough to share.

• Listen for the answer. Listen pragmatically and intuitively.

• Minimize harm. Don’t use a shovel if it’s not necessary; learn what part of the plant is used.

• Take only what you need, only what is given to you. Leave some for others and for the future.

recommended reading: We encourage you to find these books at your local independent booksellers.

Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants

by Robin Wall Kimmerer

Medicinal Plants of the Pacific West

by Michael Moore, Kamp Mimi, et al.

Useful Websites: www.northcoastcnps.org http://www.dandelionherb.com/ virtual-local-plant-walk/

“It’s not the land which is broken, but our relationship to land...The act of Honorable Harvest is an act of healing our relationship.”

- Robin Wall Kimmerer • Use everything you take.

• Express your gratitude. The Earth does not belong to us and what we receive from the Earth is a gift.

• Share what you’ve taken. This reflects a culture of sharing and resilience.

• Reciprocate the gift. That can mean a spiritual gift (a song, prayer, etc.) or a material gift (weeding, pruning, etc.)

Plantas comestibles y curativas en su propio patio trasero Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

49

How One School Garden Grew During a Pandemic

by Erin Peterson, Peninsula Union School

“And the people stayed home.

And read books, and listened, and rested, and exercised, and made art, and played games, and learned new ways of being, and were still. And listened more deeply. Some meditated, some prayed, some danced. Some met their shadows. And the people began to think differently. And, the people healed. And, in the absence of people living in ignorant, dangerous, mindless, and heartless ways, the earth began to heal. And, when the danger passed, and the people joined together again, they grieved their losses, and made new choices, and dreamed new images, and created new ways to live and heal the earth fully, as they had been healed.” ~Kitty O’Meara

Photo: Erin Peterson

We have all had to learn new ways to live this past year. It’s been a year of great change, reflection, growth, and loss.

From these changes, however, we have learned new ways of being that will forever change us and how we relate to the world around us. Many have discovered a new love of the outdoors, including gardening. In our little school garden at Pacific Union School in Arcata, this time of isolation and change has forced us to

grow in ways that we had never imagined possible. While we all miss being physically together, and the damaging effects of this pandemic are not equally distributed, we are proud of how we have risen as a community to meet this challenge.

As the world shut down and our school closed along with it, we immediately began to search for ways to continue to serve our community. The first step we

As time went on and it became clear that distance learning was our new normal, we established a robust online garden curriculum that included weekly garden videos featuring tours of the garden, cooking lessons, stories, songs, pictures, art, and home activities using recycled and easy to find supplies. We also fulfilled a long time goal of using our program as a county-wide model by sharing these videos through the Humboldt County Office of Education. After-school programs across the county, which usually include gardening in their hands-on learning, have used our garden videos to encourage students to get outside and get their hands dirty.

As the weather cooled and the pandemic strained local food banks, we created a program called Sandwich Sundays. In Arcata there is no community food offered between Friday and Monday, and we realized our garden could help. Using produce from the garden along with other supplies donated by community members, we make 90-100 sandwiches each week to hand out to local residents living without housing and proper nutrition. Even during the winter months, with help from our community, we have been able to provide critical food distribution to our community (we still have lettuce and some onions from the garden to include!).

As Pacific Union returns to school, however that may look, the ideas of food instability, food justice, and sharing produce will continue to be central to our garden curriculum. As we navigate 2021

En español

took was to rethink our physical garden space, transforming it from a “learning lab” into a food production space to help feed our community. Working closely with kitchen staff, we delivered farm shares to families who receive free and low cost school lunches (51% of our school population qualifies). We plan to continue this valuable program as we return to growing in the Spring of 2021 and beyond.

our objective will remain, as always, to teach our students to be responsible stewards of our planet, lovers of the outdoors, and strong community members.

Especially during this crisis, nature provides a welcome solace and connection to things that are familiar. We will do everything we can to ensure that our garden continues to shine as a bright light, possibly brighter and more vital than ever, for our students, our teachers and our whole community.

The garden is a grant-funded program at Pacific Union School, a public grade school in Arcata. Watch our garden videos on YouTube @Farmer Erin Peterson. ...................................

Erin Peterson was born and raised in Humboldt County in a family of avid gardeners.

She has been the farmer at Pacific Union School for the past four years. ...................................

Cómo creció un huerto escolar durante la pandemia Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

51

why welcome pollinators to your garden?

• Bees around the world have been mysteriously dying and disappearing for decades.

Bees play a critical role in the world’s food system, and their declining population poses a big threat to global food security.

Gardening in ways that support pollinators is a great way to provide habitat for important species.

• Pollinator-friendly practices provide a big boost to fruit and vegetable yields because when bees visit blooming plants, they transfer pollen from flower to flower so plants can grow delicious fruit. Some fruits and vegetables can’t produce a crop unless pollinated by an insect.

For other plants, pollination increases their bounty.

• Gardens designed to attract pollinators are incredibly diverse, and incorporating biodiversity is one of the best ways to manage pests in your yard. The birds, bugs, and bats that your garden attracts will eat problem bugs while the assortment of plant life will ensure that no single pest takes over.

52

Gardening for Bees and Butterflies how to create a garden that welcomes beneficial pollinators.

by Sharon Parker | illustrations by Sharon Parker To enjoy butterflies and bees in your surroundings, you need to do more than plant the flowers and other plants that they like. You must also adopt practices that foster a healthy ecosystem for all the critters—the native bees and beetles; the tiny crawlers in the soil; the birds. If you attract butterflies and bees with flowers, only to kill them with your yardwork, you could be doing more harm than good.

start by taking care of the soil Healthy soil leads to healthy plants, which means you won’t be so likely to be tempted to reach for the pesticides. Also, underground lies an important habitat for many beneficial critters, including some pollinators.

Return nutrients to the soil with compost. Home compost can include vegetable scraps, coffee grounds and tea leaves (see page 41 for more information on home composting).

ganic fertilizer to the surface - there’s no need to dig it in; soil-dwelling organisms will mix it in for you.

Shallow hoeing and scratching the surface is fine, it’s the deep digging and mechanical tilling that does the harm.

Mulch naturally—but not too much. A natural organic mulch, like leaves, shredded wood, or grass clippings, is great for discouraging weeds and preventing soil from drying out; it also keeps dirt from splashing on leaves, which can help prevent the spread of soil-borne pathogens.

However, too much mulch, especially when combined with an impenetrable weed barrier, obstructs solitary bees, who emerge from the ground in the spring and deposit their eggs in tiny underground tunnels in early summer. Let your mulch be a little thin in spots, and leave some bare soil here and there.

don’t till - let nature do the work for you

Solitary bees are important pollinators, and harmless; they rarely (if ever) sting, and their stingers are much smaller than those of bigger bees.

Tilling and turning the soil breaks up large particles and destroys air pockets, leading to soil compaction, and disturbs the worms, ground-nesting bees, and assorted other organisms that are needed for healthy soil. Apply compost and or-

Butterflies also need access to bare soil, as many of them gather minerals from mud. Consider keeping a shallow dish with dirt in it on the ground somewhere, like near a bird bath or flower pots, where you can wet it from time to time.

Let the breezes waft through your garden to speed evaporation and discourage mold and mildew, which thrive in damp, still conditions. Find out which way the prevailing summer winds blow in your area, and try to arrange your plantings with that in mind, so they are open to those summer breezes.

match plants with the sunlight they need If a plant isn’t getting enough sun, it will tend to grow weak and spindly, and will lean rather than stand up straight. Weakened plants are more prone to getting diseases and attracting problem insects.

If your flowers are leaning and appear to have weak stems, or if they get mildew or leaf spots, they may need to be moved to a spot where they get more sun—six hours or more in most cases.

The timing of sunlight can be just as important as the quantity. Leaves that are shaded in the morning remain damp well into the day, often until the sun shines on them. Put any plants that are susceptible to foliar diseases where they’ll get morning sun. Many roses, for example, can thrive on as little as four hours of sun if they get most of it in the morning.

learn to stop worrying and love imperfection A healthy garden is going to have a few weeds and plants with spots and holes in them. Rather than striving for a perfect garden, seek balance instead.

When the weeds begin to overwhelm you, especially during the hottest days of summer, selectively cut down or pull the tallest weeds that are crowding vulnera-

ble plants (see “air circulation,” above), and otherwise just edge the garden by creating a shallow ditch with a straight shovel or old-style edger. You’ll find that it looks much nicer with tidy edges.

Don’t worry about the weeds in your lawn. Many common lawn weeds, like clover, violets, and dandelions, are food for butterflies and bees—the nectar and pollen for adult insects, and the leaves for caterpillars. Some taller flowering weeds could be allowed to grow in a little cluster in a discreet corner of your yard. Think of it as a garden for the fairies.

A garden with a variety of pollinator-friendly flowers and practices will attract other beneficial creatures as well, some of which will prey on the problem insects and keep them from taking over.

Helpful predators include some that you may find a bit frightening until you get to know them—like wasps, ground beetles, centipedes, and spiders.

leave the leaves In fall, limit your garden cleanup to the removal of diseased or disease-prone plants, and leave the leaves that fall on gardens and around trees and shrubs. Let erect plant stems and seed heads stand until spring, when new growth starts. The seeds are winter food for the birds, and some of the stems may have a butterfly chrysalis attached to them, looking so inconspicuous that you are likely to mistake it for a curled leaf. Hollow stems could also be home to solitary native bees: some lay their eggs in the ground, others use hollow stems and twigs, or holes in old rotting wood.

As for the leaves, just rake the ones that fall on the lawn over to nearby shrubs and gardens. Fallen leaves may contain the eggs, pupae, larvae or chrysalises of butterflies; if you burn them, shred

En español

provide for good air circulation

them, or bag them, the critters will not survive. Butterflies lay their eggs on or near the plants that the caterpillars will need to eat, so the more you keep fallen leaves near their source, the better. ...................................

Sharon Parker is an artist, crafter, grandmother, urban gardener, and nature nerd who blogs at SharonsCompendium.com. ...................................

Playful practical paper goods: =LQHV DERXW QDWXUH PLQGIXOQHVV FXULRVLWLHV %RRNSODWHV PDGH WR RUGHU /LWWOH ER[HV RI UDQGRPQHVV IRU XQSOXJJHG NLGV 1RWHERRNV IRU QHUGV ZLWK SRFNHW LQGH[ DQG SDJH QXPEHUV

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Sharon’s Compendium 6KDURQV&RPSHQGLXP HWV\ FRP %ORJ 6KDURQV&RPSHQGLXP FRP

Cómo crear un jardín para polinizadores beneficiosos.

Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 53

Local. Seasonal.

Affordable. to eat local foods in season and on a budget, get cozy with your stock pot.

by Kiya Villareal, North Coast Co-op Stock pot recipes are an easy way to cook ahead for a busy week. They also allow you to buy seasonally, keeping recipes simple and affordable.

The base for stock pot recipes is broth.

Homemade broth can be vegetable based, bone broth or any combination of the two. Making your own broth is a fantastic way to squeeze more value from your meats and/or veggies while reducing food waste.

Below you’ll find stock pot recipe suggestions for cooking filling soups yearround based on what you’re likely to find available from local farms (or your own garden) at various times of year. For large batches feel free to double the recipe to store for later (freeze or refrigerate).

These are basic recipes meant to serve as a starting point. If you like, experiment with adding your favorite spices, seasonings, and other ingredients.

You can broaden your seasonal palette by preserving some ingredients for use during the dark days of winter. The soup pictured at left features home grown runner beans that were dried after harvest and stored for winter use. (Learn about preservation on page 56.)

54

...................................

Kiya Villarreal supports herself working at the North Coast Co-op. She is not an expert chef but is committed to accessible and affordable home cooking that is nutrient dense and approachable. ...................................

spring Pea & Parsnip Soup • • • • • • • • •

1-3 tbsp of oil 1/2 onion or 1 small shallot, diced 2-3 celery stalks, diced 2-3 parsnips, scrubbed and diced 1-2 carrots, diced 4 cups broth Salt and pepper, to taste Shucked snow peas or whole pea pods Sauteed arugula, fresh pea shoots, or fresh microgreens (optional) • Croutons (optional) • Chopped roasted pork belly (optional) Add oil and onion to stock pot and cook for 5 minutes, stirring frequently. Add celery, parsnips, and carrots and stir for a few more minutes.

Add broth and bring to a boil. Reduce heat and simmer 50 minutes or until veggies are tender. Season with salt and pepper to taste.

If you prefer a creamier consistency, blend with an immersion or traditional blender.

Add snow peas and cook on low for another 5-10 minutes.

Top with arugula, croutons, and/or roasted pork belly if desired.

homemade bone broth

homemade veggie broth

Roast a chicken and remove all meat. In a stock pot add the carcass and veggie scraps (garlic, onion tops, carrot pieces, parsley sprigs etc.) and fill with water. Simmer for 6-12 hours or in a crockpot 12-24 hours. Strain through a fine strainer, pour into jars and cool completely before refrigerating.

Collect the scraps from your vegetables (onion peels/ends, carrot peels/ tops, sweet pepper cores/stems, fresh herbs, etc.) and store until you’re ready to make broth (keeping a container in the freezer for storage works well). Simmer scraps in a large pot of water for 45-60 minutes, allow to cool, and use or freeze.

summer

autumn

winter

Southwest Soup

Potato Soup

Broccoli Leek Soup

1-3 tbsp of oil 1 onion, diced Oregano (from the garden or dried) 1-2 tsp chilli powder, or to taste 3 cloves of garlic 4 cups broth Cooked chicken and/or black beans 1 lb crushed tomatoes 1-3 corn cobs, husked, kernels cut off 2 summer squash (your choice - zucchini, crookneck, etc.), sliced • Salt and pepper, to taste • Cilantro (optional) • Lime zest and/or juice (optional) Add oil and onion to stock pot and cook for 5 minutes, stirring frequently. Add broth, oregano, chili powder, garlic and chicken and/or black beans.

Stir in crushed tomatoes and corn. Simmer on low until corn is cooked - 5 to 10 minutes.

Add summer squash and cook for a few minutes for still-firm squash or longer if you prefer a softer texture. Season with salt and pepper to taste.

Garnish with chopped cilantro and/or lime zest/juice if desired.

• • • • • • • • • •

1-3 tbsp of oil 1/2 onion, diced 3 cloves of garlic 4 cups broth 2 medium-large potatoes, diced 1 small (or 1/2 large) pumpkin or butternut squash Salt and pepper, to taste Parmesan cheese (optional) Local cream (optional) Thinly sliced (raw or pan-fried) spinach, kale, or mustard greens (optional)

First, prepare your chosen variety of hearty squash by slicing it in in half, scooping out seeds and cooking at 350 degrees for about 45 minutes. Blend or dice cooked squash before making soup.

Add oil and onion to stock pot and cook for 5 minutes, stirring frequently. Add garlic and stir, then add broth and diced potatoes. Simmer on low for 15-20 minutes.

Slowly add cooked squash (try to avoid plops/splashes) and continue to cook over medium low heat for a few more minutes. Add salt and pepper to taste.

Top with cheese, cream, and/or sliced greens if desired.

En español

• • • • • • • • • •

• • • • • • • •

1-3 tbsp of oil 1/2 onion, diced 3 cloves of garlic 1-2 large leeks, thinly sliced (rinse in a colander after slicing to remove dirt) 4 cups broth 1/2 head of large cauliflower, chopped 2 medium broccoli crowns (stems too), chopped Salt and pepper, to taste

You can roast the cauliflower and broccoli first for a deeper flavor, or use raw.

Add oil and onion to stock pot and cook for 5 minutes, stirring frequently. Add garlic and sliced leeks and stir constantly until they become translucent. Add chopped cauliflower, broccoli and broth and cook for 15 minutes. Season with salt and pepper to taste.

Serve as-is or if you prefer a creamier consistency, blend with an immersion or traditional blender.

ENJOYING THE GUIDE? SCAN TO DONATE & KEEP IT FREE FOR EVERYONE

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Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 55

The Do’s & Don’ts of Food Preservation safely preserve your harvest bounty to enjoy for months to come.

by Dorina Espinoza, Humboldt/Del Norte UC Master Food Preservers to tweak! You can find tested recipes and safe food preservation information on these sites:

right position. Never tilt the jars as that could cause food to touch the lid and break the seal.

• National Center for Home Preservation: www.nchfp.uga.edu

Processing Time – Set the timer for processing only after the water starts boiling. You may lower the heat but keep at a full boil. If the water stops boiling during processing, turn the heat on its highest setting, bring the water back to a vigorous boil, and re-start the timer using the total original processing time.

• USDA Food Safety: www.nutrition. gov/topics/food-safety

Whether you find yourself with an abundance of home grown produce, or you score a large quantity from your favorite local farmer, chances are high that as you deepen your connection to locally grown food, you will find yourself wanting to learn to preserve some of what you grow or purchase for later use.

There are several methods you can employ to preserve food, including canning, freezing, drying (dehydrating), and fermenting. No matter which you choose, safety must be your top priority. These guidelines from the Humboldt/Del Norte Master Food Preservers will help ensure that your preserved foods are safe and delicious.

General Tips Tested Recipes – Are you still hanging on to that recipe from your mom or grandmother? Sure, you made it through alive but the practice is likely not safe. Please only use tested recipes - your loved ones will be grateful! And when you find safe and tested recipes, follow the recipe exactly as written and resist the temptation 56

• University of California Master Food Preservers: www.mfp.ucanr.edu Low-Acid Foods – You must use a pressure canner (not a boiling water canner) for low-acid foods like vegetables, meat, poultry, seafood, legumes, and mixtures that contain these foods.

A pressure canner cooks foods at high temperatures (240-250° F) to destroy microorganisms that cause botulism.

One cannot smell, taste or see botulism so please don’t take the risk.

Label Food – Always write the name and date of preserving your delectables.

boiling water canning Jar Seal – Fill the jar to the level stated in the recipe. If the jar has too little or too much product, you may not get a good lid seal. Once filled, wipe the rim and threads of your jar with a clean moist towel to ensure a good seal. Place the lid on the jar and screw the band until you reach slightest resistance, then tighten the screw band another 1 to 1½ inches.

Jar Lifting – Move the jars in and out of the canner with a jar lifter and in an up-

Storing Jars – If any jars fail to seal, refrigerate and enjoy quickly. Store sealed jars in a cool place out of direct sunlight or fluctuating temperatures and without ring bands. If a jar did not completely seal, the lid will lift off the jar rim during storage and you will know not to consume the food from that jar. Enjoy properly sealed preserves within one year.

freezing Preparing Food – Fruits and vegetables should be washed thoroughly prior to freezing. Before freezing, vegetables should be blanched, quickly cooled in an ice bath, and drained thoroughly.

Containers for Freezing – Plastic freezer bags are great for dry-packed foods with little or no liquid. Rigid plastic sealable containers are good for all types of foods including liquids. Canning jars are suitable for cold temperatures but do not use regular jars as they break easily at freezer temperatures. When freezing liquids, allow space for liquid expansion.

Food Temperatures – To ensure the safety of your food, do not allow food to stay in the temperature danger zone (40°F-140°F) for more than two hours.

This is true in preparing foods to freeze and thawing foods to eat.

Thawing Frozen Foods – Foods that contain fish, meat, eggs or other high protein ingredients should be thawed in the refrigerator or microwave.

dehydrating Food Selection – Pick fresh and fully ripened food at peak quality and flavor.

Thoroughly wash and drain. Discard food that has decay, bruises or mold.

Methods – Dehydrators are reliable in controlling temperature and air circulation. Conventional ovens can be used with the door propped open to provide circulation (convection ovens allow air to circulate with the door closed). All ovens should maintain a temperature of 130150° F for drying non-meat foods.

Conditioning – Conditioning helps even out the moisture among all food pieces.

Place dried food in a large, tightly closed container. Stir or shake the container each day for 2-4 days then check the food to make sure it is dry enough for storage - not sticky or tacky. If too moist, return to dryer for several more hours.

Drying Fruit – Pretreating fruit with an acidic solution (ascorbic or citric acid) helps destroy harmful bacteria.

learn more

Drying Vegetables – Almost all vegetables (except peppers, onions, and mushrooms) should be blanched before drying. Add citric acid (¼ tsp. per quart of water) to destroy harmful bacteria.

Please reach out to the Humboldt/Del Norte Master Food Preservers if you have any questions. Call 707-445-7351 or visit our website at ucanr.edu/mfp for preservation information including videos, recipes and classes. ***

En español

Freezer Temperature – Frozen foods are best kept at 0° F. Consider buying a freezer thermometer to place in the freezer where it’s easy to read.

Lo que se debe hacer y no, sobre la conservación Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

Arcata Economic Development Corporation Small Business Lending Center

707-798-6132 www.aedc1.org Financing Opportunity in Humboldt, Del Norte, Lake, Mendocino, Siskiyou, and Trinity Counties

A worker-owned bicycle-powered composting service Curbside pickup in Arcata

www.fullcyclecompost.com

(707) 633-9121 57

The Climate Solution Right Under Our Feet The ideas behind regenerative farming are simple and ancient.

by Michaela Haas; Reprinted with permission from Yes! Magazine

The way to stop climate change might be buried in 300 square feet of earth in the Venice neighborhood of Los Angeles, amid kale and potatoes. A half-dozen city youth are digging through the raised bed on a quiet side street, planting tomato seedlings between peach and lime trees. Nineteen-year-old Calvin sweats as he works the rake. There’s a lot at stake here. The formerly homeless youngsters are tentatively exploring farming through a community outreach program started by a California nonprofit called Kiss the Ground. More importantly, they are tending to the future of our planet.

“Soil just might save us,” filmmaker Josh Tickell says, “but we are going to have to save it first.” He wrote that in his 2017 book, also called Kiss the Ground, after becoming deeply invested in the potential of soil to reverse climate change. (The 58

nonprofit supports the book and Tickell’s upcoming documentary about it, though he has no role with the organization.) He has experienced both soil and climate change intimately. He started to work on farms more than two decades ago for World Wide Opportunities on Organic Farms, and in 2017 he and his family had to leave their home in Ojai, fleeing devastating wildfires.

Even as most of the world works to reduce emissions, new studies confirm that it will be impossible to stop climate change without changing agriculture.

Soil degradation is slowly turning a third of the world into desert. At this rate, fertile soil will be depleted in 60 years.

What exactly does soil have to do with climate change? In the atmosphere, too much carbon overheats the climate. But in the ground, carbon is useful.

Loss of topsoil releases carbon into the air. Modern petroleum-fueled agriculture, beginning around 1930, has released 50 to 70 percent of soil’s carbon into the atmosphere. In a report last year, the U.N. warned that the concentration of carbon dioxide in the atmosphere increased at record speed to hit a level not seen for more than 3 million years.

“The irony is that bringing carbon into the soil solves multiple global problems,” Tickell says in Kiss the Ground. “It re-

En español

Some of the information is common sense: Eat what’s in season, whole foods instead of processed foods, grow your own, and compost. And some advice is controversial: “If 50 percent of the world’s population ate 2,500 calories per day and reduced meat consumption... an estimated 26.7 gigatons of emissions could be avoided from dietary change alone.”

duces carbon dioxide in the atmosphere, it increases the fertility of the soil, it helps farmers grow more, and it allows the oceans to release the CO2 that threatens to acidify the phytoplankton that produce so much of the oxygen we breathe.”

And there’s a simple way to get it into the ground. Instead of complicated bioengineering projects that attempt to trap carbon underground, initiatives such as Kiss the Ground’s propose that the best machines for binding the carbon in the ground already exist: plants.

“They break the CO2 from the atmosphere down into its components and sequester the carbon in the soil,” explains Don Smith, the organization’s research director. Modern agriculture that is focused on industrial efficiencies and profits disturbs this natural process, mainly through tilling, monocultures, and overuse of synthetic chemicals. “But methods such as composting, perennial plants, and biodiversity help regenerate the soil.”

The idea behind regenerative farming is simple and ancient: The mother soil, which nurtures the harvest, in turn has to be nurtured and protected.

“The [plants] use sunlight as energy, pull the carbon dioxide out of the atmosphere, turn it into carbon fuel, and

La solución climática justo debajo de nuestros pies Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

Photo: Katie Rodriguez

that’s how they grow,” explains The Soil Will Save Us author Kristin Ohlson in Tickell’s documentary. “They send 40 percent of that carbon fuel down to their roots, and that’s one of the ways carbon gets fixed in soil.”

Researchers for the French government estimate that the Earth can sequester 6 gigatons of CO2 in the soil yearly through planting the right kind of crops, thus compensating for the 4.3 gigatons of CO2 humanity emits into the atmosphere every year.

How realistic is this? Whendee Silver, lead researcher for the Marin Carbon Project and an ecosystem ecologist at the University of California, Berkeley, has calculated that if as little as 5 percent of California’s rangelands were coated with a thin layer of compost, the resulting carbon sequestration would offset the annual greenhouse emissions of 6 million cars.

In the Santa Ynez Valley, the Ted Chamberlin Ranch became the first ranch in Southern California to implement a large-scale carbon farming plan. A quarter-inch layer of compost applied two years ago increased the grazing land’s capacity to hold water, and grass production increased 24 percent. These 60

kinds of results give ranchers and farmers economic incentive to help sequester carbon.

In fact, ranchers all over the country who shift to carbon farming find impressive results. Decades ago, in Bismarck, North Dakota, Gabe Brown had almost lost his ranch after several years of drought.

He was able to turn it profitable again by working with natural systems, such as abandoning tilling, which disrupts soil. “We have now eliminated the use of synthetic fertilizers, fungicides, and pesticides. We use minimal herbicide and are striving to eliminate it,” the Brown’s ranch website states. “We do not use GMOs or glyphosate. Our ever-evolving grazing strategy allows most of our pastures a recovery period of over 360 days.” Brown is considered one of the pioneers of regenerative farming, and his farm is a flourishing model. “These strategies have allowed the health of the soil, the mineral and water cycles to greatly improve. In other words, the natural resources have benefited. This results in increased production, profit, and a higher quality of life for us. We are moving toward sustainability for not only ours, but future generations as well,” the website states.

And the sequestration solution is not just for agriculture. A new study in the journal Science Advances found that better management of forests, grasslands, and soils in the United States could remedy as much as 21 percent of the country’s annual greenhouse gas emissions.

“Done correctly,” Tickell says in his book, “the numbers suggest we could sequester most if not all of the CO2 that has been emitted by humanity thus far. … It would not absolve us of having to end the use of coal and petroleum-based fuels … but by using the restorative power of nature, it might give us a chance at a future that keeps a majority of Earth’s ecosystems intact.”

Some experts believe the effect may be more marginal, pointing out that global warming is leading to more wildfires, and more wildfires lead to more carbon in the atmosphere. And the pressure of feeding growing populations can lead to more deforestation, more chemicals, more acres of natural land being converted for industrial farming. Outcomes will depend not only on how many farmers and states get on board, but on consumption patterns: how people eat, drink, and shop.

For this reason, Kiss the Ground regularly holds “soil advocate” trainings both at its Venice offices and online, gatherings of people who want to learn more about the connection between soil and climate.

Given the potential for carbon sequestration in agriculture, there is a lot of discussion about food choices.

One of the group’s practical guides starts with “Know your food source.” Some of the information is common sense: Eat what’s in season, whole foods instead of processed foods, grow your own, and compost. And some advice is controversial: “If 50 percent of the world’s population ate 2,500 calories per day and reduced meat consumption overall, then an estimated 26.7 gigatons of emissions could be avoided from dietary change alone.”

People taking the training are often surprised to find out that sustainable ecological farming—and healthy soil— actually thrives when cattle graze the land. Matthew and Terces Engelhart, founders of the popular vegan chain Café Gratitude and parents of Kiss the Ground co-founder Ryland Engelhart, keep chickens and cattle on their farm in Northern California, dubbed the Be Love Farm. After 40 years as vegetarians, they decided to eat the meat from their own farm. The Engelharts’ switch caused an outcry among the vegan community; they even received death threats.

Tickell and other Kiss the Ground advocates say the issue is less a question of whether to eat meat, but what kind.

“Fewer still know that conventionally farmed food requires 3 pounds of toxic

chemicals per American per year. And even fewer know that the process of growing organic produce requires the deaths of vast numbers of animals. Our choice for the future of food therefore is not vegan versus paleo versus omnivore versus vegetarian,” Tickell writes in his book. “Rather, we must choose between a food system that honors and respects the lives of flora, fauna, planet, and people versus a system that demoralizes, dehumanizes, and destroys our biological commons.”

For Tickell and so many others, it’s a down-to-earth solution. ...................................

Michaela Haas is a solutions journalist and the author of Bouncing Forward: The Art & Science of Cultivating Resilience (Atria). ...................................

hether we are managing our young-growth forests or tending our employee-grown garden that supplies produce to local foodbanks, Green Diamond works to protect fish, wildlife and water quality while supporting our local communities. Our sustainablymanaged forests provide quality forest products and local jobs while supporting the local economy.

www.greendiamond.com 61

Regenerative Farm Spotlight: Table Bluff and Alexandre Family Farms are Flipping conventional farming perspectives one patch of soil at a time.

by Katie Rodriguez, Cooperation Humboldt Take a minute to imagine what healthy soil might look like - a teeming mecca of microorganisms and insects working together to process and cultivate important nutrients that help plants thrive.

Think of it as akin to a rainforest underground, a complex ecosystem that’s integral to turning carbon (the villain of global warming) into a superpower fuel.

Looking at the soil as an ecosystem that should be allowed the time, space and nutrients to function without being disrupted is at the core of what we know today as regenerative agriculture.

You may have heard this term before; it’s been touted as a carbon sink, the

next “climate solution under our feet.”

Regenerative agriculture fundamentally shifts our perspective from conventional farming methods to Indigenous farming methods – emphasizing that instead of thinking only of crop yields, we must also consider the condition and needs of the soil, and more broadly, the relationship between humankind and the diverse ecosystems at play.

In practice, regenerative agriculture requires looking at a farm holistically. This involves utilizing things like cover crops to assist in suppressing weeds and soil diseases as well as fixing nitrogen and sequestering carbon; and integrating

livestock by strategically moving them to graze and yes, poop (fertilize). It requires thoughtful time – observing how plants, animals, and insects can cohabitate with one another in a beneficial way, and encouraging that process. It also challenges a farming practice widely accepted for generations - routine plowing. No-till management with minimal disruption is key to allowing healthy soils to work their magic.

The benefits of regenerative agriculture - other than fertile soil - are many: no pesticide use, no supplemental fertilizers, little to no machinery and therefore, reduced machinery costs, no GMOs and increased carbon absorbed from our saturated atmospheres.

But can this be done on both a small and large scale? And what does that look like?

small is mighty: Table Bluff Farm “There’s this idea that you need to have a lot of land to succeed [in farming] but that’s just not true” says Hannah Eisloeffel, owner of Table Bluff Farm.

Table Bluff Farm currently sits on about 2 acres nestled between the Eel River, the Pacific Ocean and the Humboldt Bay Wildlife Refuge in the town of Loleta. Today, the microfarm is managed and run entirely by Hannah and her partner Nic Pronsolino, and produces a variety of mixed vegetables, flowers, eggs, broilers, and heritage hogs.

They’ve come a long way in a short time, having only recently purchased the land in 2017. Back then, it was an overgrown horse pasture filled with blackberry brambles, ponderosa pine trees and acidified soil. Hannah and Nic have been busy – pouring their heart and resources into rehabilitating the land and turning

62Photo: Katie Rodriguez

Left: Pumpkin the pig; Opposite: Hannah and Nic of Table Bluff Farm

it into the lush farmland it is today; now providing for a growing list of CSA members and other locals.

Hannah’s vision and mantra have been salient: prioritize the health of the soil and the health of the local community.

From the farm’s conception, the mission has been rooted in following regenerative agriculture principles – both for restoring the necessary balance in nature, and to provide equitable access to their goods.

“We believe that to practice regenerative agriculture you also have to be regenerative for your community and the economy,” says Hannah. “Everyone has a right to good food. We want to make it easy for people to eat healthily and affordably.” And Hannah and Nic have done just that – providing their products for a low cost, and a true cost. Instead of requiring a large up-front cost for a year of CSA produce, they have a pay-asyou-go system: $20 per week for a box of seasonal veggies (or $25 with delivery included).

En español

Their emphasis on practicing smaller-scale regenerative farming has garnered the support of organizations like the NRCS (Natural Resources Conservation Service), the CDFA (California Department of Food and Agriculture) and the nonprofit Kiss the Ground.

Grants from these organizations have been instrumental to enacting projects like creating high tunnels to assist with weather management, installing drip irrigation and planting perennials such as redwood trees, monkey flowers, pink honeysuckle, six different species of berries and more. The presence of perennials is a huge component in capturing carbon because they are never harvested or disturbed, and they help protect other plants from wind.

Photo: Katie Rodriguez

Agricultura Regenerativa como uno de los principales enfoques Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

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Table Bluff Farm is the smallest farm to receive a grant from the Kiss the Ground Foundation, a nonprofit that supports farmers transitioning to a regenerative agriculture model. The reason? Replicability – enforcing the notion that following regenerative principles can happen on both small and large scales, and Table Bluff Farm was an excellent example of what that can look like.

Hannah’s story is an inspiring one for many reasons, but perhaps one of the most notable ones may be that as a first-generation farmer, she began her farming experience just five years ago in 2016. “I never dreamed that I would become a farmer, even though I can tell now from my whole life I had all these proclivities. I just never really thought that was an option for me.”

A 2008 environmental studies graduate from UC Santa Cruz, she’d used school to cultivate her knowledge and passion to pursue environmentally minded work, while maintaining a deep desire to get her hands dirty and learn more about what goes into creating a farm. After meeting her partner Nic, who shared some of his extensive farming background knowledge with Hannah, coupled with completing Darren J. Doherty’s Regrarian certificate program through Kiss the Ground’s Farmland Program, she took the leap of enacting her vision of creating Table Bluff Farm.

And so they remained. The Alexandre Family Farm today has expanded from 560 acres to 4,500+ acres, with over a hundred employees (including all five of Blake and Stephanie’s children), 4,200 cows, 35,000 hens and an organic alfalfa hay farm for animal feed. They sell their organic products – milk, cream, yogurt, beef, eggs, chicken and pork – all across the United States; and over the years they’ve worked to become a certified humane, organic, non-GMO, and regenerative farm.

For Stephanie and the Alexandre Family, what all of these titles boil down to is: nutrition. Good nutrition goes beyond platitudes or labels, it’s a necessary building block to life that has played a pivotal role in how the Alexandres live their lives and operate their farms. In their minds, you can only have good food if it comes from healthy animals and healthy soil. Prioritizing nutrition for themselves and their buyers translates to ensuring the best nutrition for their cattle, chickens, pastures, and environment.

For the Alexandre Family, dairy farming is in their DNA.

When Stephanie and Blake first bought their land, they befriended an agronomist that taught them all about how to measure organic matter in the soil. It was akin to what they learned in school, that “if you want healthy plants, you really have to have a great soil biology happening and growing that organic matter,” Stephanie says.

Blake and Stephanie Alexandre, both fourth-generation farmers, met while in school at Cal Poly San Luis Obispo.

Both of them, determined to carry on

And so they held true to that mantra. As they grew their farm, they spent the time and resources to understand what was happening underground, observing how

For more about Table Bluff Farm, visit tableblufffarm.com, or keep up to speed on Instagram at @table_bluff_farm.

a family affair: Alexandre Family Farm

64

their family’s traditions, began searching for land to create a dairy farm of their own. Although their hearts were set on Ferndale, California, where Blake originally grew up, fate had a different plan.

They landed in Crescent City about 29 ago, wowed by the landscape and falling more in love with the area the longer they stayed.

it affects their pastures. They saw that their pastures with a higher percentage of organic matter led to greener fields for longer amounts of time – even with less irrigation or during colder weather.

They found that moving their animals around not only made for happier, healthier cows and chickens; it also created more organic matter in the soil – and so they began implementing rotational grazing as part of their farming practices to support the best soil biology and maximize grass pasture growth.

“When the term regenerative got thrown around” shares Stephanie, “we were like ‘Well, that’s what we do. That’s what we’ve been doing for years, we’ve just been learning how to do it right’.”

Because of their efforts to improve ecosystem health, which includes the soil, animals, land, water and air, they are the first and only dairy to be verified by the Savory Institute, a global nonprofit enterprise that conducts research on soil health, biodiversity and ecosystem function. Additionally, they were one of 21 farms (and the only dairy farm) to be selected for the global Regenerative Organic Alliance pilot program, and one of only ten farms to receive designation as Regenerative Organic Certified at their 100% grassfed dairy in Eureka.

“We just want to be a light in the community,” shares Stephanie. “We didn’t do this to drive better cars or build a bigger house. We just wanted to tell the story of where great food should come from.”

To learn more about Alexandre Family Farm, visit alexandrefamilyfarm.com or on Instagram @alexandrefamilyfarm. ...................................

Katie Rodriguez (she/her) is a freelance writer and photographer based in Arcata.

Much of her work focuses on scientific, cultural and natural elements, with the goal of illuminating the ways in which we can better care for our planet. ...................................

Photo: Katie Rodriguez

Photo: Katie Rodriguez

Photo: Katie Rodriguez Photo: Katie Rodriguez

Top: Cows are moved from pasture to pasture to graze on tall, healthy grass. The residual plant biomass decomposes, and helps keep carbon in the soil as particulate organic matter.

Bottom: Twice a week, mobile chicken coops are moved to different parts of the farm as part of the Alexandre Family Farm’s rotational grazing strategy.

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Crisis & Transformation in Food Retail How altruism and solidarity are helping our community cope with economic crisis and lay a foundation for long-term resilience.

by Leila Roberts, North Coast Small Business Development Center

Photo: Six Rivers Brewery

You and I are living through a brief moment in human history that our species may not survive intact. Add to this pandemic global climate disruption and a crisis of economic inequality and political upheaval and the future seems bleak.

Our human gifts of mass social cooperation and tool-using genius created the political economies that brought us to this point, but they won’t help us transcend them unless we leverage another survival strategy: altruism.

What can we learn from the ingenuity and generosity of local food businesses about how to anticipate, survive, and transcend our multiple crises?

Food Industry in Crisis

SCAN TO READ THE FULL REPORT:

A mid 2020 McKinsey study projected that if our national response to the pandemic is effective we may start to see economic recovery in the food value chain in early 2021. But if our safety practices and vaccine roll-out aren’t enough to prevent another infection surge, the recovery could drag on for 3-4 years, and we’ll lose many precious local businesses along the way.

A PEOPLE’S ORIENTATION TO A REGENERATIVE ECONOMY Excerpted from unitedfrontlinetable.org/report/ Protect, Repair, Invest & Transform The intersecting crises of income and wealth inequality and climate change, driven by systemic white supremacy and gender inequality, has exposed the frailty of the U.S. economy and democracy. The COVID-19 pandemic has exacerbated these existing crises and underlying conditions. Democratic processes have been undermined at the expense of people’s jobs, health, safety, and dignity. We need a shift in popular consciousness.

Governments are trying to put the people’s will to work with imperfect - but still desperately needed - financial assistance.

At the time of writing we’re expecting up to $25 billion in new federal grants for restaurants and bars hard-hit by the pandemic, a tripling of the state relief grant program, liquor license fee waivers, and more local loan and grant programs.

A People’s Orientation to a Regenerative Economy offers community groups, policy advocates, and policymakers a pathway to solutions that work for frontline communities and workers. These policies must be enacted at the federal level, and also at the local, state, tribal, and regional levels, in U.S. Territories, and internationally.

Regenerative Economy is based on ecological restoration, community protection, equitable partnerships, justice, and full and fair participatory processes.

These are all policy choices with an important positive impact on our local food business owners’ and workers’ day-today lives. But crisis response does not prepare us for the next emergency unless we’re strategic about it.

These fourteen planks entail over 80 policy ideas. They are deeply intertwined and should be held as a collective framework to achieve a Regenerative Economy. The planks are organized starting with a focus on championing human rights and dignity, moving into infrastructure shifts for a Regenerative Economy, and ending with how we can resource these solutions.

ADAPTIVE ALTRUISM: FROM RELIEF TO REGENERATION In mid 2020 dozens of frontline economic, racial, and climate justice groups launched United Frontline Table. They agreed to work together toward 80+ policy solutions organized in fourteen planks for a Regenerative Economy and Green New Deal for shifting us toward regenerative economies (see overview at right).

• Indigenous & Tribal Sovereignty

Within this framework are food sovereignty proposals that put “the aspirations and needs of those who produce, distribute and consume food at the heart of food systems and policies rather than the demands of markets and corporations.”

• Justice for Immigrant Communities

• Energy Democracy

• Just Transition for Workers & Communities

• Food Sovereignty and Land Sovereignty

• Protections and Investments for Sacrifice Zones and Environmental Justice Communities

• Equitable and Clean Energy/ Emissions-Free Transit

• Healthcare for All

• Investing in the Feminist Economy

• Homes Guarantee

• Investing in Regenerative Economy

• Just Recovery

Learn more and read the full report at unitedfrontlinetable.org/report/

En español

< Meredith Maier and Talia Nachson Clare, Six Rivers Brewery

• Justice for Black Communities

• Energy Sources and Pollution Mitigation

Crisis y transformación en el comercio alimentario Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 67

“A Regenerative Economy values the dignity of work and humanity and prioritizes community governance and ownership of work and resources, instead of oppressive systems that devalue people and their labor through violent hoarding by a few.

“The Regenerative Economy is inherently a feminist economy because it understands life— its production, growth, sustenance, and reproduction— as the center of gravity from which value is created.”

- United Frontline Table, ‘A People’s Orientation to a Regenerative Economy’

SOLIDARITY ENTREPRENEURSHIP Today on the North Coast our current reality sits somewhere between the beautiful vision articulated by United Frontline Table and the current crises.

Some local food businesses are finding ways to adapt to the pandemic without losing their commitment to this community. They embody many of the principles outlined by United Frontline Table.

DELIVERY WITHOUT EXPLOITATION: US VETS DELIVER App-based food delivery companies are leveraging more than 1.5 billion in venture capital to grow a business model that extracts wealth from communities for faraway shareholders. Their massive financial backing allows them to operate at a loss so they can blanket communities with advertising to grab market share, often underpay delivery workers, and charge fees that take a damaging cut of local restaurants’ narrow margins.

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Jim Richards of Ferndale started delivering for Door Dash out of necessity. He quickly saw an opportunity to meet an unserved market when he realized how many local restaurants wisely refused to sign on to the delivery service apps with ruinous fees. He saw how badly compensated the hard-working delivery workers were. He noticed how many customers had disposable income going unspent because it was unsafe to dine-in and inconvenient to pick up.

So, mid-pandemic Jim launched US Vets Deliver - a business that competes effectively with the app-based firms sucking dollars out of local communities.

“My goal is to make a living and help local restaurants stay connected to customers. We hire drivers who can give our customers the attention to detail and customer service they want. Sometimes I sit and chat for fifteen minutes with some of our older customers. It’s a great way to build that relationship,” Jim says.

“We serve people who like good food and don’t mind tipping. The model I created is a win-win-win. We don’t charge restaurants. We set our rates so that our drivers can’t work themselves into a sub-minimum wage outcome. The delivery fee and tip go straight to the driver.”

You can find US Vets Deliver on Facebook, or reach them by text at 707298-9595.

A RISING TIDE LIFTS ALL BOATS: SIX RIVERS BREWERY In 2019 a national restaurant industry group announced that revenue from delivery sales was growing three times faster than on-site dining. With the arrival of a worldwide pandemic, any restaurant that doesn’t offer food delivery and pickup won’t last long.

Mckinleyville’s Six Rivers Brewery - “The Brew with a View” - is a small batch craft brewery and restaurant that draws loyal customers who packed the space every evening and weekend for 16+ years. Six Rivers’ co-owners Meredith Maier and Talia Nachson Clare are a case study in excellent “Pandemic Pivoting.”

They engineered a lightning-fast shift to meal pick-up and outdoor dining and became locally famous for their funny, spicy social media posts showing them enforcing strict pandemic safety practices. Their shift to counter service and commitment to protecting customers and employees worked. “Like everyone else we took a loss for the year overall, but still managed to turn a profit during the summer high season,” Meredith explained.

US Vets Deliver’s Jim Richards accepts the Eureka Chamber of Commerce 2020 Positive Community Impact Award

Their most telling pandemic strategy was sharing the wealth with fellow business owners. Customers of Six Rivers Brewery can at the same time patronize two local food trucks invited to sell in the outdoor space and buy more than 50 local products on sale from the brewpub’s community marketplace: local beers and wines, liquors and kombucha, spices, hot sauces and dressings, chocolates, body care products, fresh fish, local honey, and various clothing and home merchandise.

“We used to sell a few hundred dollars in merchandise a month. This past summer it was up to $1,000 a day. I wave that Shop Local flag like crazy. Every six pack I sell helps our business and our staff. So I know that every jar of Diane’s Sweet Heat or Humboldt Hot Sauce does the same for them,” Meredith shared.

“What do we want to be remembered for? We think of our business as an extension of the community...In a small community we truly can keep each afloat and make a difference with small purchases.”

A RESILIENT OWNERSHIP MODEL In 2018 a Humboldt business survey uncovered that 62% of seasoned owners were considering selling their business to their employees. We’re also seeing dozens of potential entrepreneurs percolating new business start-up ideas. Straddling both trends on the North Coast is a growing number of businesses that will be owned by the workers themselves.

This is good for workers’ asset- and skill-building, good for the tax base, and good for closing the racial wealth gap.

Worker-ownership creates more resilience in an economic crisis. A 2017 study of ESOP (Employee Stock Ownership Program) companies showed that employees built nearly twice as much net worth as other companies, stayed longer, and earned more. A 2020 follow

what’s a worker-owned cooperative?

Worker owned cooperatives (co-ops) are entities that buy and sell goods and services, just like traditional businesses, but they are owned by their workers, rather than by shareholders.

Worker cooperatives empower workers to make decisions that impact their lives and livelihoods, learn new skills, and share equitably in a business’s profits. They put the needs of people and the environment first (as compared with most current capitalist business structures, which prioritize financial returns to investors above all else).

Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, co-operative members believe in the ethical values of honesty, openness, social responsibility and caring for others.

Worker Owned Humboldt (WOH) is a project of Cooperation Humboldt.

In partnership with the North Coast SBDC and Project Equity, WOH is incubating new worker-owned businesses in Humboldt County.

Learn more: cooperationhumboldt.com/worker-owned-humboldt/

up reaffirmed previous findings and then some. Employees with a stake in their company’s future retained four times more jobs in the pandemic crisis, were half as likely to cut hours and pay, and were more likely to quickly implement pandemic protective measures.

Right now, the North Coast Small Business Development Center, Cooperation Humboldt, and Project Equity are collaborating to support at least 10 new and a handful of converted worker-owned businesses in Humboldt. These range from solo enterprises to 50+ employees, across a variety of industries: food manufacturing and service, durable goods retail, energy, engineering, and more.

RE-THINKING OWNERSHIP: SIGNATURE COFFEE COMPANY Signature Coffee Company, based in Southern Humboldt, has been a pioneer in fair trade, organic coffee sourcing and roasting since the 1980s. They have long followed waste reduction and sustainability best practices. Now they’re

breaking new ground again for the next phase of the business: an eventual conversion to worker ownership.

Signature’s founder and owner Karyn Lee-Thomas is determined to follow this exit strategy, saying “This really is the best way to mitigate corporate greed and create a new paradigm of corporate consciousness. It is a way for us to work together to create a stronger, healthier community, county, state and country.”

Here on the North Coast, creative solutions to the numerous interrelated crises we face abound. We’re proud to share these local examples of businesses responding with solutions based in altruism, solidarity, and regeneration, and we invite you to join us in supporting them. ...................................

Leila Roberts serves as Director of the North Coast Small Business Development Center (SBDC), which helps small, local businesses start, grow, and thrive in Humboldt, Del Norte, and Adjacent Tribal Lands. She constantly asks, “Who has access and opportunity? Who benefits?” ...................................

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Completing the Cycle New co-op ready to solve food waste problem, one pedal at a time.

by Karlee Jackson, Cooperation Humboldt

- Morgan King Full Cycle Compost

Landfills and the industrial waste disposal industry also disproportionately threaten the health, social and economic wellbeing

En español En español

“What we call ‘food waste’ is actually a resource. Society tacitly supports an industrial system that earns millions of dollars hauling away and then burying this resource in landfills. Instead, we should be using this resource to build our soils, store carbon, and grow healthy food.”

Humboldt County has a food waste problem. According to the Humboldt Waste Management Authority, over a third of our waste going to landfills is food or food-related. As it decomposes in landfills, food waste produces methane, a greenhouse gas 25 times more potent than carbon dioxide. And trucking thousands of tons of food waste to landfills each year consumes fossil fuels and drives up disposal costs for everyone.

of the low income and BIPOC communities that tend to disproportionately be located near these facilities. Meanwhile, local residents have very limited options for diverting their food waste. It can be especially hard for condo or apartment residents without access to a backyard composting set-up.

“What we call ‘food waste’ is actually a resource,” says Morgan King, one of the worker-owners of Full Cycle Compost, a new worker-owned cooperative dedicated to zero waste. “Society tacitly supports an industrial system that earns

La solución climática debajo de nuestros pies: Las ideas Cooperativa lista para justo resolver el problema del desperdicio de alimentos detrás de la agricultura regenerativa son simples y antiguas.

Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish Lea este artículo en línea en www.cooperationhumboldt.org/food-guide-spanish

millions of dollars hauling away and then burying this resource in landfills. Instead, we should be using this resource to build our soils, store carbon, and grow food.”

Full Cycle Compost is a new business on a mission to provide residents with a convenient and affordable way to remove their food scraps from the waste industrial complex and to put that resource to use building soil and growing food. Starting this spring, the bicycle-powered collection service will haul food scraps from residential and small business subscribers to local composting sites.

I recently sat down with King and his fellow worker-owners - Isaac West, Rory Baker, Julian Palmisano and Tobin McKee - to learn more about their business and their vision for the future.

Why bikes?

“We are focused on sustainability,” says worker-owner Isaac. “One of our goals is to reduce greenhouse gas emissions; it would be hard to do that if we’re relying on fossil fuels for our business. It also helps that we all are avid cyclists, so we appreciate the health benefits and the pure joy of riding bikes.”

Who are you trying to reach?

According to worker-owner Rory, Full Cycle Compost will start out by serving residents of Arcata. “We’re looking forward to serving single family and multifamily households, as well as small businesses,” says Baker. “Our climate here can make it hard for backyard composters to keep up with their piles, so our service may also be attractive to those who just don’t want the hassle of DIY composting.”

how does it work?

Worker-owner Julian explains, “We provide the customer one or more buckets, or they can use their own bucket if it meets our guidelines. For a monthly subscription, one of our riders will come each week to collect the compostables and leave the buckets empty and clean, ready to be filled up with the next week’s

food scraps. Our riders will drop off the food scraps at one of our composting sites. We are currently working with the Jacoby Creek Land Trust farm, and with the Arcata Community Health and Wellness Garden, to help build their soil to grow healthy food. It’s the full cycle, realized!” According to Palmisano, the Full Cycle Compost crew might add additional sites in the future as they gain more subscribers. They also want to eventually give compost back to their subscribers.

Want more information?

Full Cycle Compost is currently accepting new subscribers in Arcata, Sunnybrae and Bayside.

Visit www.fullcyclecompost.com to learn more and sign up.

Why a cooperative?

Tobin from Worker Owned Humboldt, a program of Cooperation Humboldt and the North Coast Small Business Development Center, initially brought the group together and facilitated its development into a worker owned and operated cooperative business. “Democratic self-governance and community building were big reasons for us becoming a cooperative,” says McKee. “We see Full Cycle Compost as a strong community partner. We want to eventually provide educational and workforce opportunities for HSU students, youth, and the community at large, and we want to help our local governments achieve their zero waste goals.”

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Pathways to Healing How herbal medicines - and the foods we eat - empower us to heal ourselves & our communities.

by Holly Hilgenberg, Cooperation Humboldt

Our current healthcare system with its dependence on for-profit health insurance has left millions of us with inadequate coverage, or no coverage at all.

This expensive and unequal system has contributed to bankruptcy, homelessness, preventable disease and death.

As many among us work to create a better alternative - one that provides high-quality, cost-effective health care for all - a hunger for solutions that can be

Photo: Five Finger Farms

enacted at the personal and community level has also grown.

More and more of us have become aware of the relationship between what we eat and our overall health, and a growing awareness of herbal medicine has taken root. Locally, we are fortunate to have many individuals, organizations, and businesses working to provide us with locally grown health-enhancing foods and herbal medicines.

From Farm to Tincture: five finger farms For Isis Walls and Jacob Ferdman of Five Finger Farms, growing medicinal plants is about remembering our relationship with nature, and sharing it with others. They started their farm as “a way to connect with the seasons and rhythms of nature, and share those connections with our community.” Despite the increase in popularity of herbal medicine, Isis and

Nicole Gagliano, Wild & Wise Herbal CSA >

Jacob noticed that many of the herbs in their favorite products were imported.

This spurred their goal to provide individuals and herbal product makers with affordable, locally grown medicinal herbs.

The farm grows crops such as calendula, chamomile, ashwagandha, lemon balm, marshmallow root, yarrow, Tulsi basil and milky oats, which they offer dried, fresh, tinctured, infused in oil or distilled.

They are currently working on expanding these offerings by developing non-alcoholic extracts such as oxymel (made with vinegar and honey), with the aim of making herbal medicine more accessible and palatable for everyone.

Isis and Jacob are excited to see more folks studying healing traditions including Traditional Chinese Medicine, Ayurveda and many Indigenous practices. They hope this recognition of herbal medicine’s diverse history will be a step toward building a better world. “We believe that the thoughtful sharing of knowledge and wisdom of our collective relationship with plants can bring people together to heal ourselves and the planet.”

< Isis Walls and Jacob Ferdman, Five Finger Farms

Photo: Wild & Wise

Community Supported Year Round: wild & Wise Nicole Gagliano of Wild and Wise Herbal CSA also sees herbal medicine as a key component to healing and moving toward a brighter future. Nicole began working in herbal medicine 12 years ago when she began meeting with a small group to brainstorm ways to bring herbal healing to the community. While there were many ideas the group explored, it was creating an herbal CSA (Community Supported Agriculture) that stuck with Nicole.

Today, the heart of Wild and Wise is its herbal CSA, which has been in operation for 10 years, and is the only herbal CSA in Humboldt County. Similar to a vegetable CSA, members sign up at the start

En español

Five Finger Farms began as a quarter-acre space in 2018, growing quickly to their current location, where they farm on nine acres in the Eel River delta. The duo was able to rent the land and buy the necessary supplies thanks to funds raised through Kickstarter, and they acknowledge how important community support has been from the beginning. “We are so thankful for those who gave us the space to farm,” they said, noting that, “the hardest part of farming is getting started, and it seems almost impossible to do so without the support of friends, family and the broader community.”

of the year and receive a package each season full of goodies including tinctures, teas, and products for body and skin care. Nicole says the seasonality of the CSA is one way of connecting people to the plants growing seasonally in our bioregion.

In addition to providing the products themselves, Wild and Wise also helps educate CSA members on how various plants can aid in their health. As Nicole says, “Herbal medicine is empowering!

Having the knowledge to maintain and restore good health to yourself and those around you is radical and life changing.”

In each package, CSA members also get an educational newsletter that includes information about the herbs in each product and a guest article by a fellow herbalist.

Cómo las hierbas medicinales nos permiten curarnos a nosotros Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 73

“Herbal medicine is empowering! Having the knowledge to maintain and restore good health to yourself and those around you is radical and life changing.”

- Nicole Gagliano, Wild & Wise Herbal CSA

While supporting local herbalists is one great way to bring herbal healing into your life, Nicole encourages people to try their hand at growing medicines themselves if they are able. “Growing herbs offers a connection to your land, to your medicine and to your community,” she says.

food as Medicine: casandra kelly catering Healing is not limited to tinctures, salves and teas; humans have been experiencing healing through food for millennia.

Many common plants in your backyard that help with various ailments can also be added to your diet for extra boosts of nutrients, vitamins and minerals (see page 48). It’s not a coincidence that many of the herbs you may find in your pantry (such as oregano, mint, thyme and rosemary) are useful for both flavor and for their healing properties.

Casandra Kelly (they/them) is a local chef who sees food as having potential to be both nutritious and healing. “I do think food is medicine,” they say, “It’s a conduit for how we ingest so many things and our first line of defense is having a healthy relationship with food. If we aren’t doing that, we aren’t getting the nutrients that we need. And if we aren’t getting the nutrients that we need, then none of the medicine we are taking in is going to be helpful.”

Casandra Kelly Catering provides meal services for all occasions - from large gatherings to private dinners and individual meals. For Casandra, the meals they prepare aren’t just about feeding their clients. “My basis for understanding meals and what I provide for people is more of an integrated health system,” they say. Though Casandra makes it clear that they are not an herbalist,

< Casandra Kelly, Casandra Kelly Catering Photo: Casandra Kelly Catering

their knowledge of herbal medicine and Ayurveda shape their meal offerings, along with their understanding of food’s healing potential. For Casandra, the food they make is about bringing health and joy into their clients’ lives, and helping them to heal from formative relationships that Casandra notes most people have in one way or another with food.

Like Isis, Jacob and Nicole, Casandra points to the importance of community support in enabling them to run their own business. Like many in the service industry, Casandra found themself without a job when COVID hit, and ultimately decided to take the leap and put their stimulus money toward making the business their full-time job. This came after working for over a decade in kitchens and catering large gatherings. Casandra points to the strong, supportive women who mentored them along their way, as well as this region’s farming community as being foundational to their journey.

Casandra’s experiences learning from local farmers brought them a whole new understanding of food. “Farming has given me a deep lesson into seasonality and microclimates,” they say, “Much like a farmer, I can tell when a green bean is just past its prime without even biting into it.

That’s just not something you can learn in a kitchen.” Beyond the knowledge Casandra has gained from the farming community, “their practice and dedication stays with me every time I cook.”

This unprecedented time didn’t just prompt Casandra to focus on their catering business; it also inspired clarity about what kind of business they wanted to create. Following the murder of George Floyd in 2020, they could no longer be apolitical as a business owner. As someone who identifies as queer, Jewish and a person of color, Casandra had had their share of experiences not feeling safe in previous workplaces.

When Casandra made the decision to make a statement through their business about the social unrest taking place, they lost about half of their followers, which they note is “a lot for a small business.”

But Casandra persisted, believing that it is more important for them to run a business where their employees and clients feel safe and supported, particularly because the majority of the people they work with are queer and people of color.

“I want people who work with me to feel like they are accepted and I will back them up and stand behind them. I don’t want anyone to come into my business and feel like they are othered or that they have to live in fear. My number one priority for my staff is health and safety,” they say. According to Casandra, the past year has brought a lot of previously unaddressed inequality to the surface, including in the industry they work in.

They point to how service industry folks are among those being hit the hardest by the pandemic, as many have lost their livelihoods, don’t have health insurance and have underlying health issues resulting from the high stress environments they’ve worked in.

While the pandemic has brought the inequalities and inadequacies of our healthcare system (and society in general) into the spotlight, it’s an even greater reminder of how important empowerment and accessibility in healing are.

Plant medicine can be one path that can get us there, especially if we take care to support each other on the way. ...................................

Holly Hilgenberg (she/her) is a writer, artist, and lover of nature, plants, vintage clothing, print publications and thrifting.

Being part of Cooperation Humboldt has been her favorite way to combine social change work, creativity and community building since she moved to Humboldt from Minneapolis 2.5 years ago. ...................................

Photo: Wild & Wise

plant medicine is for everybody!

While there are many intricacies involved with making plant medicines, it can also be very simple! Take it one step at a time. Developing a relationship with just one plant can be life-changing, and you don’t need to be an expert to work with plant medicine.

Here are a few basic ways herbs can be used*: • Tinctures: Dried or fresh herbs added to alcohol (or vegetable glycerine for a non-alcoholic option) to extract the plant’s healing properties.

• Oils: Similar to tinctures, using oil and typically dried plants.

• Balms and Salves: Uses an infused-oil base, with beeswax added to make the medicine more like a paste (for external use).

• Teas: Dried or fresh plants steeped in boiling water for a healing drink.

• Oxymel: Similar to a tincture, but with vinegar and honey instead of alcohol or vegetable glycerine.

• In your food: Try plants fresh in salads or add them to soups or pastas. Add dried herbs to everything you cook!

*Note: Typically, the plant material is removed from all of these options (with the exception of adding them to your food) before using.

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Thank you for your past support of the Local Food Guide and your future support of Cooperation Humboldt’s Community Food Guide. We are all working towards an equitable and sustainable local food system that supports a strong local economy and a clean, low-carbon environment.

Our work is now focused on local food equity through the Locally Delicious Food for People Farmer Fund. The money raised by this fund is used by Food for People to contract with local farmers to grow food for the food bank. This ensures that food bank clients have access to fresh, healthy produce throughout the growing season.

The program, now in its 12th year, has supplied over 170,000 pounds of food.

You can help support the fund by: t Donating on our website: www.locally-delicious.org/donate/ donate-to-ffp-farmer-program t Sending a check to us: P.O. Box 309, Arcata, CA 95518 t Or donating through the Food for People website: www.foodforpeople.org (designate Locally Delicious Farmer Fund).

Thank you for your support of a healthy, equitable, local food system.

Dear Reader, The creation of this year’s Food Guide - the first under our leadership after four years of loving care by Locally Delicious - has been a labor of love - but love alone won’t sustain the Guide.

If you value this community resource, we need your support to help make its creation possible next year and the year after that.

We are committed to creating this publication without exploitation. Your donation not only helps to compensate our staff - it also allows us to offer payment to talented community members who contribute to the Guide. Your gift creates positive ripple effects through our community, increasing food security and strengthening our local economy.

A strong community support model is necessary to give this project the sustainable foundation it needs to thrive. If you’re able, please make a tax-deductible donation today to support your Community Food Guide.

Yours with gratitude and solidarity, Cooperation Humboldt Staff & Volunteers

Donate online: cooperationhumboldt.com/food-guide-donate/

Cooperation Humboldt is a 501(c)(3) nonprofit. Tax ID # 95-4126989

or by mail: P.O. Box 7248, Eureka, CA 95502

The US has a long and violent history of colonization that has impacted Indigenous Peoples in many ways. Modern day descendants of colonizers have a responsibility to learn about the history of the land they inhabit and the people who have stewarded that land since time immemorial. In the greater Wigi (Humboldt Bay) area, we occupy traditional Wiyot territory.

In acknowledgement of the harm that has been inflicted upon Indigenous people, we ask you to consider paying an Honor Tax. A voluntary Honor Tax is a tangible way of honoring the sovereignty of Native Nations. You decide the amount and pay it directly to the Wiyot Tribe.

Mail your payment to: The Wiyot Tribe, 1000 Wiyot Drive, Loleta, CA 95551 “Tribal governments provide essential services to their citizens. Other governments tax property, land, and income in order to provide these services. We cannot tax our own people because they are already paying local, state, and federal taxes. The Wiyot Tribe operates primarily on grant funding. That places us in a position of being subject to the whims of the federal government and nonprofit foundations which often dictate how funds must be spent. For me, the Honor tax is a really important tool to develop economic sovereignty because it allows us to choose how we spend funds with no strings attached.”

- Michelle Vassel, Wiyot Tribal Administrator

Not on Wiyot land? Visit native-land.ca to learn which Indigenous People stewarded the land you now inhabit.

Get to know them and support them.

FREE & LOW-COST FOOD RESOURCES

Free & Low-Cost Food Resources This section includes locations where folks in need can access free or low cost food items. Please check with the organizations directly for details.

Del Norte CalFresh / DHHS 880 Northcrest Dr., Crescent City 707-464-3191 Apply online at C4yourself.com or in person at DHHS Mon.-Fri. 8:00 a.m.-5:00 p.m.

College of the Redwoods Pantry 883 W Washington Blvd., Crescent City

707-476-4560 Pantry and food forest for students.

Del Norte Senior Center 1765 Northcrest Dr., Crescent City 707-464-3069 Delivered meals and senior lunch program. Daily 11:30 a.m.-noon.

Del Norte Unified School District 707-464-0246 www.dnusd.org/Page/1111 Lunch and breakfast for next day.

Dorcas Society 1770 Northcrest Dr., Crescent City 707-464-2738 Wednesdays 1:00-3:00 p.m.

Grace Lutheran Church 188 E. Cooper Ave., Crescent City 707-464-4712 Food pantry Mondays 2:00-4:00 p.m.

Open Door Clinic

550 E. Washington Blvd., Crescent City

707-465-1988 x6237 Food provided once a week per person. Mondays 8:00 a.m.-5:00 p.m.; Tues.-Sat. 8:00 a.m.-8:00 p.m.

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Our Daily Bread Ministries Humboldt 1135 Harold St., Crescent City 707-464-7771 Meals, clothing and hygiene items. Apply for CalFresh 929 Koster St., Eureka Pacific Pantry 877-410-8809 494 Pacific Ave., Crescent City www.getcalfresh.org 707-464-0955 x2115 Choice nutrition pantry. Thurs.-Fri. Arcata House Annex 501 9th St. Arcata 2:00-6:00 p.m.; Sat. 10:00 a.m.(707) 633-6236 2:00 p.m. www.arcatahouse.org Pacific Pantry Klamath Produce Low income individuals can get Distribution food at service window, Mon.-Fri. 168 Klamath Blvd., Klamath 1:00-2:30 p.m.

707-464-0955 x2115 Cooperation Humboldt Fresh fruits and veggies. Third Serving Humboldt County Thursday of each month - 3:00707-502-2492 5:00 p.m. www.cooperationhumboldt.org Rural Human Services info@cooperationhumboldt.com 707-464-7441 ext 232 Network of Little Free Pantries, Food box distribution during the community fruit trees, garden assistance. third full week of each month.

• 286 M St., Crescent City Wed.-Thurs. 9:00 a.m.-2:00 p.m. Food For People 2112 Broadway St., Eureka • 219 Salmon Rd., Klamath 707-445-3166 or 707-407-0447 Tues. 9:00-11:30 a.m. www.foodforpeople.org • 121 N. Beckstead Ave., Smith River Emergency food pantries, mobile Tues. 9:00-11:30 a.m. produce pantry, free produce St. Paul’s Episcopal Church markets, seniors, homebound, free 220 East Macken Ave., Crescent City lunches for children, CalFresh. Visit 707-464-2708 website for distribution site info.

Food pantry anytime.

Food Not Bombs - Eureka St. Vincent de Paul’s Food Pantry Food served every Sunday at 3:00 1440 Parkway Dr., Crescent City p.m. at the corner of E & 3rd St. 707-464-1322 HSU Oh, SNAP Pantry Mon.-Fri. 9:00 a.m.-2:00 p.m.

1st Harpst St., Arcata Yurok Food Distribution Program www.hsuohsnap.org 190 Nelson Ln., Crescent City mira@humboldt.edu 707-464-1852 Bag of food available weekly for Tailgate delivery available in students. various locations, or call to make Humboldt County Office of appointment to pick up box.

Education 901 Myrtle Ave., Eureka 707-445-7000 hcoe.org/covid-19-2/schoolmeal-times-and-locations/ commcenter@hcoe.org

Humboldt County Transition-Age Youth Collaborative (HCTAYC) 433 M Street, Eureka 707-476-4944 Assistance programs for youth experiencing houselessness including grocery gift cards, hygiene supplies and cooking gear.

Humboldt Family Resource Centers www.hnfrc.org County-wide food pantries and services with 17 sites throughout the county (see facing page).

Humboldt Senior Resource Center Arcata, Eureka and Fortuna 707-443-9747 www.humsenior.org Senior dining and home-delivered meals.

St. Joseph’s Food Pantry 2292 Newburg Rd., Fortuna (707) 725-1148 www.saintjoeparish.org Provides food to low income families (Fortuna, Hydesville, Alton, Carlotta areas). Mon. and Fri. 10:00 a.m.-noon.

St. Vincent de Paul 35 W 3rd St., Eureka 707-445-9588 www.svdpusa.org Free lunch Mon.-Sat. 11:00 a.m.1:00 p.m.

Salvation Army 2123 Tydd St., Eureka 707-442-6275 www.eureka.salvationarmy.org Food pantry open Mon.-Fri. 9:00 a.m.-noon.

WIC Clinic - Eureka 17 2nd St., Eureka 707-445-6255 humboldtgov.org/659/WIC-Services

Infant and child nutrition, breast feeding services.

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GROWING, COOKING & PRESERVING FOOD

Education: Growing Food This section includes businesses, Humboldt clubs and nonprofits that provide educational opportunities around Beneficial Living Center & Garden growing food.

Supply Please also see ‘Community 148 South G St., Suite 1, Arcata Gardens & Farms’ listings on 707-633-6125 page 84; most provide learning www.beneficiallivingcenter.com opportunities through volunteer BLCarcata@gmail.com programs.

Focusing on the microbiology of the soil. Free workshops on soil amending, compost tea brewing, gardening Del Norte and permaculture practices.

Del Norte and Tribal Lands Community Food Council 494 Pacific Ave., Crescent City 707-464-0955 www.dnatlfood.com foodcouncildnatl@gmail.com Working to co-create a local food system that provides access to healthy, culturally appropriate food to all families in Del Norte and Tribal Lands. Pacific Pantry, Food Forest Farm, Food Recovery, workshops.

Wild Rivers Permaculture Guild wildriverspermacultureguild@gmail.com

541-661-2510

www.wildriverspermacultureguild.org

Educating and empowering the Wild Rivers Bioregion to engage in permaculture ethics, principles, and techniques that mimic nature’s regenerative patterns to restore our biological and cultural resources and build community resilience. Email to find out about monthly work parties, meetings, and events.

80

Cooperation Humboldt cooperationhumboldt@gmail.com www.cooperationhumboldt.org Building a Solidarity Economy on the North Coast through a variety of projects including many related to food cultivation.

Daluviwi’ Community Garden

Humboldt Permaculture Guild www.humboldtpermaculture.com

Workshops, demonstrations and permaculture tours. Annual Seed, Plant and Scion Exchange. See Facebook events page and website for more information.

Northwest School for Botanical Studies 707-668-5101 Fieldbrook www.bluelakerancheria-nsn.gov/path- 707-826-7762 makers/daluviwicommunitygarden/ www.herbaleducation.net dholsapple@bluelakerancheria-nsn.gov herbaleducation@gmail.com College of the Redwoods Shively Offering emerging practitioners an Gardening workshops.

Farm outstanding contemporary education 409 Shively Flat Rd., Scotia Dandelion Herbal Center in the art and science of herbalism.

707-599-1338 4803 Greenwood Hts. Dr., Kneeland Redwood Roots Farm www.redwoods.edu/cte/agriculture 707-442-8157 www.redwoodrootsfarm.com silas-sarvinski@redwoods.edu www.dandelionherb.com Classes and internships.

Internships and courses in janeb@arcatanet.com sustainable agriculture practices.

Herbal education, medicinal prepaUCCE Master Gardeners of HumEmphasis in diversified produce for rations. boldt and Del Norte Counties CSA and wholesale sales. Hands-on Dreamquest 5630 South Broadway, Eureka learning in vegetables, livestock, 100 Country Club Dr., Willow Creek 707-445-7351 poultry, and orchard care.

530-629-3564 ucanr.edu/sites/hdnmastergardeners Cooperative Gardens Commiswww.dqwc.org / office@dqwc.org Sjphibbs@ucanr.edu sion of Northern California Demonstration permaculture Website provides detailed inforwww.coopgardens.com garden and gardening education mation on growing edibles plus an quosis1@gmail.com for youth. online help desk for questions.

Providing free organic heirloom North Coast Community Garden seeds through seed hub, education Fungaia Farm Arcata Collaborative and resources.

707-444-3799 904 G St., Eureka www.fungaiafarm.com 707-269-2071 Find on Facebook. fungaiafarm@gmail.com matt@nrsrcaa.org Workshops.

Network of community gardeners working together to provide seeds, plants, education and garden space for all. Garden workshops, volunteer workdays, seeds, plant, and produce giveaways, and promote wellness through gardening.

428 Chartin Rd. Blue Lake

This section includes businesses, Humboldt - North clubs and nonprofits that provide educational opportunities around Eureka Emblem Club (Elks Lodge) cooking and/or preserving food.

445 Herrick Ave., Eureka 707-443-8073 Del Norte suziecooks@yahoo.com Offers cooking and baking classes Del Norte CALFresh Healthy featuring local bakers, chefs, and Living (Del Norte Public Health) food professionals. Proceeds are donated to local non-profit organi420 L St., Crescent City zations and used to fund college 707-464-3191 ext 2830 scholarships for local students. sbaker@co.del-norte.ca.us Provides low income residents access to nutrition education, physical activity promotion, and leadership toward healthy community initiatives. Contact to request resources that include cookbooks, recipe cards, health promotion and education materials.

Home Cooking with Wendy Chan Find on Facebook.

Learn the secrets to handcrafted dim sums, seasonal and local inspired meals, desserts and other treats. Hands-on courses practicing techniques for making recipes successfully. Each class includes lunch.

Humboldt Botanical Gardens 7707 Tompkins Hill Rd., Eureka 707-442-5139 www.hbgf.org hbgf@hbgf.org Master Food Preservers at the Garden - demonstrations by Humboldt and Del Norte Master Food Preservers.

Foodwise Kitchen 971 8th St., Arcata 707-633-8328 www.foodwisekitchen.com foodwisekitchen@gmail.com Plant-based cooking classes, HSU Extended Education wellness workshops for children and extended.humboldt.edu/extendadults. ed-education/programs-and-courses/courses Open Door Community Health Check out the nutrition tips at: https://opendoorhealth.com/patient-resources/rx-wellness/

UC Cooperative Extension Master Food Preserver Program 5630 South Broadway, Eureka 707-445-7351 dmespinoza@ucanr.edu http://ucanr.edu/mfp Education about preserving foods safely at home including freezing, water-bath canning, pressure canning, dehydrating, pickling, smoking, and refrigeration. Demonstrations, workshops, distribution of information, and answering questions about home food preservation. Preserver Certification Training in February.

Humboldt - Inland

GROWING, COOKING & PRESERVING FOOD

Education: Cooking and Preserving Food

Cooking Healthy in Indian Country (Meagen Baldy) 530-515-5223 meagen18@gmail.com www.youtube.com/user/Meagen18 Focuses on living a healthier lifestyle through sustainable agriculture and local food systems. Sources local produce, indigenous foods, and accessible foods to teach making healthy affordable meals.

Please see article on page 56 for more information about safe food preservation.

81

GROWING, COOKING & PRESERVING FOOD

Gardening Supplies This section includes locally owned/operated businesses that sell gardening supplies.

Del Norte The Dutch Gardener 835 Bertsh Ave., Crescent City 707-954-2239 thedutchgardener@charter.net Family based, seasonal nursery specializing in herbs, vegetables, fruits, flowers and containers grown specifically for our coastal climate.

Open April-July; also available at the Crescent City farmers market.

Elkhorn Herbals Plant Nursery Fort Dick 707-599-0632 elkhornherbals@gmail.com Open March-Sept.

Vegetables, medicinal herbs, culinary herbs, and flower starts.

Grown with organic seed and soil.

Sold at Ocean Air Farmstand, Crescent City Farmers Markets, and Wild Rivers Market.

Humboldt - North 3 G’s Hay and Grain 5307 Boyd Rd., Arcata 707-826-9537 www.3gshayandgrain.com jason@3gshayandgrain.com Soil amendments, animal feed.

Beneficial Living Center & Garden Supply 148 South G St., Suite 1, Arcata Worm’s Nursery & Garden Supply 707-633-6125 821 Elk Valley Rd., Crescent City www.beneficiallivingcenter.com 707-464-4447 BLCarcata@gmail.com Wormsnursery@yahoo.com Organic, sustainable and convenPlants, garden supplies, soil and tional gardening supplies and used nutrients. gardening equipment.

Psychotherapy for couples and individuals

A & L Feed and Pet Supply 2308 Central Ave., McKinleyville 707-839-3265 www.humcoaandlfeed.com jason@humcoaandlfeed.com Organic, non-GMO, and conventional animal feeds and supplies, local honey, beekeeping and organic gardening supplies.

Electric Slug - The Garden Guardian Arcata 707-442-4080 www.electricslug.com contact@electricslug.com Locally made slug and snail barrier Associate Marriage & Family Therapist for raised garden beds; Garden Guardian that protects plants jenniferkarmiol@gmail.com without using chemicals. Available at Pierson, Mad River Gardens, (707) 234-7788 and online.

Registered Associate # 117385

Jennifer Karmiol

Directory:

Thank You for Sponsoring the Food Guide!

82

mad river gardens nursery

Elk River Nursery 5880 Elk River Rd., Eureka 707-444-0997 Find on Facebook Starts for lettuce, broccoli, peas, and kale year-round, tomatoes, peppers, beans, and squash in spring planting season and lots more. Find at local retail outlets.

Forest Lakes Nursery 2300 Hillcrest Ave., Fortuna 707-726-9371 www.forestlakesnursery.com forestlakesnursery@att.net Unique plants including conifers, perennials, and groundcovers.

Flora Organica 5075 Dows Prairie Rd., McKinleyville

707-839-3405 Find on Facebook.

Wide range of vegetable starts.

Available at Arcata farmers’ market and many local retail outlets; on-site by appointment.

Freshwater Gardens 5851 Myrtle Ave., Eureka 707-407-7123 Find on Facebook.

Seasonal vegetable starts. Available at Arcata and Eureka farmers’ markets.

Gopher Gardens Bayside 707-502-1663 Plant starts. Available at Arcata farmers’ market and on-site by appointment.

Lost Foods Native Plant Nursery 3750 Harris St. (Gate #3), Eureka (At Redwood Acres Fairgrounds) 707-268-8447 www.lostfoods.org Trees, shrubs, perennials, annuals and seeds native to Humboldt.

Specializes in native edible, medicinal, ornamental and wildlife host plants.

Luscious Gardens Eureka 707-834-2698 Find on Facebook. lusciousgardens@gmail.com Landscaping nursery specializing in edible perennial plants including: blueberries, raspberries, currants, elderberries, figs, gojis, ground cover and many more.

Landscaping services available.

Available Apr.-Nov. at Arcata farmers’ market.

Mad River Gardens Nursery 3384 Janes Rd., Arcata 707-822-7049 www.madrivergardens.com Local food plant starts and soil amendments. Full nursery with bareroot fruit trees, bushes, trees and flowers.

Nilsen Feed and Grain Company 502 Broadway, Eureka 707-442-3741 www.nilsencompany.com Farm supply, grains and feeds, animal health, grass seed, lawn and garden care. Also has location in McKinleyville.

Rock-N-Rose 1785 Mygina Ave., McKinleyville 707-599-2005 cindyannotto@yahoo.com Starts for winter and summer squash, tomatoes, cucumbers, herbs, winter garden starts and flower seeds.

Available at Arcata farmers’ market.

Moonshadow Farm 185 Cathey Ranch Rd., Miranda 707-943-3025 Seeds, plants and more. Available at farmers’ markets.

Nilsen Feed and Grain Company 1593 Market St., Ferndale 707-786-9501 Samara Restoration www.nilsencompany.com 5260 Dows Prairie Rd., McKinleyville Farm supply, grains and feeds, 707-834-4379 animal health, grass seed, lawn and www.samararestoration.com garden care. Also has location in info@samararestoration.com Eureka.

Native fruits and berries. DedicatPierson Garden Shop & Nursery ed to restoring native ecosystems Two Mule Farm 4100 Broadway, Eureka 3834 Thomas Rd., Miranda of Northern California through all 707-441-2713 phases of designing, growing, and 707-223-0224 / 707-973-1741 www.thebighammer.com Find on Facebook building, both residential and largeLocal starts, soils and soil amend- scale.

Plant starts. Available at Garberville ments, organic seed, herbs, annuand Miranda farmers’ markets. als, perennials, trees, berries, and Wes Green Landscape Materials 6360 West End Rd., Arcata garden tools and decor.

Humboldt - Inland 707-822-8035 Rain Frog Farm www.wesgreenlm.com Dazey’s Supply Blue Lake info@wesgreenlm.com 41212 CA-299, Willow Creek 707-498-9837 Soils, soil mixes, compost and 707-923-3002 rainfrogfarm@yahoo.com organic amendments. Compost www.dazeys.com Organic vegetables and herb starts made on site with local recycled Plants, seeds and garden supplies. available at farmers’ markets and green waste. wholesale sales. Available at Arcata Flying Blue Dog Farm & Nursery farmers’ market.

Willow Creek Humboldt - South Find on Facebook.

Rainshine Permaculture HomeLlevey@flyingbluedog.com stead and Nursery Charlotte’s Perennials Organic vegetable six-packs, Freshwater Whitethorn culinary herbs, medicinal plants, (707) 672-3102 707-986-7229 hard-to-find ornamentals, and more. rainshinepermaculture@gmail.com Plant starts and less common Fruit trees, berry bushes and fruiting plants, trees, vines, shrubs, Available at Arcata farmers’ market and several local retail outlets. culinary herbs. Plants available at flower plants. Available at GarberKneeland Glen Farm Stand or by ville and Shelter Cove farmers’ Trinity River Farm appointment. markets.

2443 Highway 96, Willow Creek 530-629-3327 Dazey’s Supply www.trinityriverfarm.com 3082 Redwood Drive, Redway Plant starts.

Keep slugs and 707-923-3002 www.dazeys.com Jury’s Nursery & Gifts snails out of Seeds and garden supplies.

12800 Hwy. 96, Hoopa your raised 530-625-4857 Henrietta’s Garden beds the all jurysnursery@outlook.com Whitethorn natural way!

Bedding plants, fruit trees, amend707-223-1805 ments, etc. createnewthings16@gmail.com

The Electric Slug and Snail Fence Manufactured in Humboldt County https://electricslug.com

Sustainable vegetable farm with herbs, edible flowers, medicinal plants, starts and seeds. Available at Miranda and Garberville Farmers’ Market.

Yurok Agricultural Corporation Weitchpec Nursery Yurok Reservation, Weitchpec tvanlandingham@yuroktribe.nsn.us Sponsor: Yurok Agricultural Corp.

Grow Your Garden With

Every month, more than 44 million people use SNAP (CalFresh) to get nutritious food.

Most of us probably imagine buying items like tomatoes, squash, and apples with their benefits.

But did you know that SNAP can also help people grow their own food?

GROWING, COOKING & PRESERVING FOOD

Miller Farms Nursery Inc. 1828 Central Ave., McKinleyville 707-839-1571 www.millerfarmsnursery.com Gardening supplies, plants, decor.

With SNAP, participants can buy seeds and edible plants. It’s a great way to get fresh produce right at home!

All SNAP retailers, including Farmers’ Markets, can sell seeds and plants to SNAP participants.

For every dollar spent on seeds and fertilizer, home gardeners can grow an average of $25 worth of produce, making their benefits go much further.

Apply for CalFresh: 929 Koster St., Eureka 877-410-8809 www.getcalfresh.org 83

This section includes gardens Gasquet Community located on land set aside to grow Garden food for individuals and their Mountain Elementary School communities.

55 Azalea Ln., Gasquet Some have individual plots available - some for the general 707-954-2177

public, and others may be only Klamath Yurok Food for residents, students or parents Village at a school, church, etc.

400 Mynot Creek Rd, Klamath Some don’t have individual plots, 707-458-5184 but communally grow food to be tthompson@yuroktribe.nsn.us distributed to communities or Sponsor: Yurok Tribe Food Soverfood pantries. These are primarily eignty Program. learning centers about growing, seed saving, permaculture and Kids Garden - Family Resustainable farm practices; all provide volunteer opportunities. source Center of the Redwoods 494 Pacific Ave., Crescent City 707-464-0955 x 2101 Del Norte aglore@dlenortekids.org Sponsor: First 5 Del Norte.

Community and Family Services Community Garden Seventh Day Adventist 110 1st St., Smith River Community Garden 707-954-5245 1770 Northcrest Dr., Crescent City elena.sisneros@tolowa.com 707-464-2738 Sponsor: Tolowa Dee-ni’ Nation.

Sponsor: Seventh Day Adventist Crescent City Food Forest Farm Church.

Directory: 84

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707-465-1988 x6237 www.opendoorhealth.com garden@opendoorhealth.com Offering free garden bed rentals, a community greenhouse, volunteer opportunities, summer education programs for youth, and a demonstration area for gardening workshops, health promotion events, and more. Sponsor: Open Door Clinic.

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arcata.garden@cooperationhumboldt.com

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550 E. Washington Blvd., Crescent City

Farm 16810 Oceanview Dr., Smith River 707-954-5245 elena.sisneros@tolowa.com Sponsor: Tolowa Dee-ni’ Nation.

Arcata Community Health & Wellness Garden Corner of 11th & F St., Arcata 707-502-2492

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Del Norte Community Health Center Wellness Garden

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707-464-0955 www.dnatlfood.com foodcouncildnatl@gmail.com Produce is donated to Pacific Pantry, community members, and volunteers. Student-led farm stand coming soon. Sponsor: DNATL Community Food Council.

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883 W Washington Blvd, Crescent City

Taa-‘at-dvn Chee-ne’ TetlhBayside Park Community tvm’ (Crescent City Tree Garden) Garden College of the Redwoods, Del Norte 930 Old Arcata Rd., Arcata 883 W. Washington Blvd., Crescent City 707-822-7091 707-464-0955 x 2108 baysideparkfarm@cityofarcata.org foodcouncildnatl@gmail.com Sponsor: City of Arcata.

Sponsor: Del Norte & Tribal Lands Community Food Council.

Blue Lake Community Garden Xaa-wan’-k’wvt Chee-ne’ 312 S. Railroad Ave., Blue Lake Tetlh-tvm’ 707-668-5932 Howonquet Head Start parksdirector@bluelake.ca.gov 12840 Mouth of Smith River Rd., Sponsor: City of Blue Lake.

Smith River Blue Lake Community Resource 707-954-5245 Center Garden elena.sisneros@tolowa.com 111 Greenwood Rd., Blue Lake Sponsor: Tolowa Dee-ni’ Nation.

707-668-4281 sandy.blcrc@gmail.com Humboldt - North Produce is distributed to community members. Sponsor: St. Joseph Abuelita’s Garden Health.

539 T St., Eureka matt@nrsrcaa.org Daluviwi’ Community 707-269-2071 Garden Produce is donated to Food for Peo- 428 Chartin Rd. Blue Lake ple. Sponsor: Redwood Community 707-668-5101 Action Agency. www.bluelakerancheria-nsn.gov/path-

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GROWING, COOKING & PRESERVING FOOD

Community Gardens & Farms

SANCTUARY . NUTRITION . EMPOWERMENT . REGENERATION SANTUARIO . NUTRICIÓN . EMPODERAMIENTO . REGENERACIÓN INFORMATION:

On the corner of 11th and F Street in Arcata arcata.garden@cooperationhumboldt.com

makers/daluviwicommunitygarden/ dholsapple@bluelakerancheria-nsn.gov

Sponsor: Blue Lake Rancheria.

Garden of Eatin’ 716 South Ave., Eureka 707-599-5799 suzodea@mac.com Sponsor: Calgary Lutheran Church.

Grace Good Shepherd Garden 1450 Hiller Rd., McKinleyville 707-616-3278 stanschmidt201@gmail.com Produce is donated to the McKinleyville Family Resource Center.

Sponsor: Grace Good Shepherd Church.

SCAN TO DONATE & KEEP IT FREE FOR EVERYONE

Henderson Community Garden 800 West Henderson St., Eureka matt@nrsrcaa.org 707-269-2071 Sponsor: Redwood Community Action Agency.

Jefferson Community Center Garden 1000 B St., Eureka 707-497-6280

Tydd Garden 2200 Tydd St., Eureka 707-269-7073 garden@opendoorhealth.com Produce is offered to patients and volunteers or donated to community partners. Sponsor: Open Door.

Unity Garden W. 15th and California St., Eureka dor.leisz@gmail.com Sponsor: City of Eureka.

Fortuna Community Health Center Garden 3750 Rohnerville Rd., Fortuna 707-269-7073 garden@opendoorhealth.com Produce is offered to patients and volunteers or donated to community partners. Sponsor: Open Door.

Rio Dell Community Garden thejeffersoncenterandpark@gmail.com Villa de Valle Community Garden Rio Dell Baptist Church 100 Butcher St., Rio Dell End of Valley West Blvd., Arcata Produce is distributed to commu707-764-5239 matt@nrsrcaa.org nity members. Sponsor: Jefferson meri.black@stjoe.org 707-599-3768 Community Center.

Sponsor: St. Joseph Health.

Sponsor: Redwood Community Mad River Community Hospital Action Agency.

Wiyot Tribe Community Garden Farm Table Bluff Reservation 3800 Janes Rd., Arcata 1000 Wiyot Dr., Loleta Humboldt - South 707-822-3621 ext 4128 707-733-5055 pbailey@madriverhospital.com wiyotta@gmail.com Produce is utilized by hospital El Jardín de la Comunidad Produce is used in kitchen to precafeteria, distributed to staff and to pare meals for elders and distributed community members. Sponsor: Mad de Loleta Loleta Elementary School / Loleta fresh to community members. SponRiver Hospital.

Community Resource Center sor: Wiyot Tribe Natural Resources.

700 Loleta Dr., Loleta 707-733-5239 McKinleyville Garden Humboldt - Inland Marcelina.MejiadeCastillo@stjoe.org Pierson Park on Gwin Rd., McK. Sponsors: St. Joseph Health, Dept.

707-839-9003 Dreamquest of Health & Human Services.

Sponsor: McKinleyville Parks and 100 Country Club Dr., Willow Creek Recreation.

530-629-3564 Fortuna Community www.dqwc.org Potawot Community Food Garden Garden office@dqwc.org 1600 Weeot Way, Arcata 2331 Rohnerville Rd., Fortuna Produce is grown to supply 707-826-8476 stodd@fortunaacs.com Dreamquest Teen Center. Sponsors: jude.marshall@uihs.org St. Joseph Health, Mid-Klamath Produce is distributed to members 707-725-1166 Watershed Council. of the American Indian Community. www.fortunaacs.com Sponsor: United Indian Health Svcs. Providing access to organic fresh fruits and produce to the food banks Ke’nek We-roy Community Farm Redwood Acres Garden / Lost of Fortuna plus educational opportu- Yurok Reservation, Weitchpec Foods Native Plant Nursery nities and plots for families to grow tvanlandingham@yuroktribe.nsn.us Sponsor: Yurok Agricultural Corp.

3750 Harris St. (Gate #3), Eureka their own food. Sponsor: Fortuna (At Redwood Acres Fairgrounds) Adventist Community Services.

707-268-8447 redwoodacres1@gmail.com Volunteers grow native and heirloom plants to donate to local food banks.

Kin Tah Te Community Botanical and Demonstration Garden Hoopa Neighborhood Facilities Bldg.

11900 Hwy 96, Hoopa 530-515-5223 meagen18@gmail.com Support: St. Joseph Health.

Open Door Community Health & Wellness Garden 28883 Hwy. 299, Willow Creek 707-269-7073 garden@opendoorhealth.com Produce is offered to patients and volunteers or donated to community partners. Sponsor: Open Door.

Yurok Agricultural Corporation Weitchpec Nursery Yurok Reservation, Weitchpec tvanlandingham@yuroktribe.nsn.us Sponsor: Yurok Agricultural Corp.

GROWING, COOKING & PRESERVING FOOD

ENJOYING THE GUIDE?

Weitchpec Yurok Food Village Saint’s Rest, Weitchpec 707-458-5184 tthompson@yuroktribe.nsn.us Sponsor: Yurok Tribe Food Sovereignty Program.

Wautec Yurok Food Village Wautec 707-458-5184 tthompson@yuroktribe.nsn.us Sponsor: Yurok Tribe Food Sovereignty Program.

Individual plots or beds available

85

GROWING, COOKING & PRESERVING FOOD

IMPRO OVED M MEDICAR RE FOR R ALL Hum mboldt Heaalth Care for All and Physicianss for a National Healtth Program m invitte you to help bring tto California

SINGLLE PAYER,, COSTͲEFFFECTIVE, E, UNIVER RSAL, LIFEETIME GU UARANTEEED HIGHͲQ QUALITY H HEALTH C CARE FOR R EVERY C CALIFORN NIAN regardlesss of age, ggender, em mployment or preͲexiisting cond ditions WE C CAN AFFO ORD SING GLE PAYER. WE CA AN’T AFFO ORD NOT T TO HAVEE IT.

Food d justice is health justicce!

dt@gmail.com healthccareforallhumbold 86

healthcareforall.org PHNP.org

GROWING, COOKING & PRESERVING FOOD

Join us at your nearest

Open Door Community Health & Wellness Garden!

Del Norte: Holly Harrison (707) 465-1988 x6237 Humboldt: Argie Muñoz and Alissa Pattison (707) 269-7073 x3179 Crescent City: Del Norte Community Health Center, 550 E. Washington Blvd.

Ste. 100, Crescent City, CA 95531

Fortuna: Fortuna Community Health Center, 3750 Rohnerville Rd, Fortuna, CA 95540

Eureka: Eureka Community Health & Wellness Center, 2200 Tydd Street, Eureka, CA 95501

Willow Creek: Willow Creek Community Health Center, 38883 Highway 299, Willow Creek, CA 95573

Interested in gardening? Want to get involved in your community? Contact the Gardens and Food Resources Coordinators for more information ! garden@opendoorhealth.com

fb.me/ODCHC.Garden fb.me/DNCHC.Garden

Southern Humboldt

Walk k orr Bike Miless of trails!

Tooby y Playground!

Community Park

Discc Golf, Eell Riverr Access, New w Skateramp!

Volunteerr opportunitiess abound

Tables,, chairs,, and d pop--upss forr rent

The Community Park is in its 9th year working with Humboldtt County’ss Dept.. off Health h & Human n Services as a

CalFresh h Outreach h Partner. The CalFresh program provides nutritional assistance benefits to low income households. Have questions or want information? In need of application n orr recertification n support?

Stop by our office at 1144 Sprowel Creek Rd., Garberville, Tuesdays & Thursdays 11a. – 3p., or by appointment.

www.getcalfresh.org

@SoHumPark @TheSoHumPark

Ask about our open n airr meeting g space for your next zoom or in-person meeting!

info@sohumpark.org 707--923--2928 87

FARMERS’ MARKETS

Farmers’ Markets Farmers’ Markets are physical Humboldt - North retail marketplaces that sell produce, live plants, animal prodSATURDAYS ucts and often prepared foods, beverages, locally produced prepackaged foods, and artisan crafts directly from farmers to Arcata Plaza Farmers’ Market consumers.

Between 8th and 9th Streets and G and H Streets in downtown Arcata This section includes markets • Main Season Market that feature only locally grown April 3-November 20 GMO-free agricultural products.

9:00 a.m.-2:00 p.m.

Farmers must personally grow • Winter Market everything they sell at market.

November 27-March 26 10:00 a.m.-2:00 p.m.

Del Norte Sponsored by the North Coast Growers’ Association.

SATURDAYS Crescent City Certified Farmers’ Market / Rural Human Services Location TBA, Crescent City June - October 9:00 a.m.-1:30 p.m.

707-464-7441 / 707-951-9163 www.ruralhumanservices.net

WEDNESDAYS

TUESDAYS Eureka - Old Town Farmers’ Market F St. between 1st and 2nd Streets in front of the Gazebo in Eureka June 29-October 26 10:00 a.m.-1:00 p.m.

Sponsored by the North Coast Growers’ Association.

THURSDAYS Downtown Farmers and Artisans Market Front and K Streets, Crescent City June-October 9:00 a.m.-2:00 p.m.

707-464-6600 www.downtowndivas.org Sponsored by the Crescent City Downtown Divas.

Humboldt - South

Humboldt - Inland

MONDAYS

MONDAYS

Miranda Farmers’ Market Ave of the Giants @ Miranda Market May 3-October 25 2:00 p.m.-6:00 p.m.

Sponsored by the North Coast Growers’ Association.

TUESDAYS Fortuna Farmers’ Market 10th St. between Main & L Streets, Fortuna June 1-October 26 3:00 p.m.-6:00 p.m.

Sponsored by the North Coast Growers’ Association.

Monday Night Markets 11900 Highway 96, Hoopa July-October 5:00 p.m.-7:00 p.m.

Sponsored by Klamath Trinity Resource Conservation District.

THURSDAYS Willow Creek Farmers’ Market Veteran’s Park, Kimtu Road June 3-August 26 4:30 p.m.-7:30 p.m.

Sponsored by the North Coast Growers’ Association.

Shelter Cove Farmers’ Market Machi Road at Mario’s Marina Motel May 4-October 26 11:00 a.m.-3:00 p.m.

Sponsored by the North Coast Growers’ Association.

FRIDAYS Eureka-Henderson Center Farmers’ Market Henderson and F Streets, Eureka June 3-October 28 10 a.m. to 1 p.m.

Sponsored by the North Coast Growers’ Association.

Garberville Farmers’ Market Town Plaza May 7-November 19 11:00 a.m.-3:00 p.m.

Sponsored by the North Coast Growers’ Association.

McKinleyville Farmers’ Market Central Ave. & Pickett Rd. at Eureka Natural Foods in McKinleyville July 1-October 28 3:00 p.m.-6:00 p.m.

Sponsored by the North Coast Growers’ Association.

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Accepts Cal-Fresh EBT

Accepts WIC

Participates in Market Match program

Accepts Open Door vouchers

FARMERS’ MARKETS

A 501(c)(3) nonprofit organization, making significant contributions to the health and well-being of our community since 1979.

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U-PICKS + FARM STANDS

U-Picks & Farm Stands U-PICKS Humboldt - North Bayside Park Farm Arcata 707-822-7091 Find on Facebook baysideparkfarm@cityofarcata.org U-pick winter farm Nov.-Feb. Noble Berry Farm 3563 Fieldbrook Road, Fieldbrook 707-834-6299 Find on Facebook Products: Blueberries Open approximately June-August daily from noon-6:00 p.m.

Redwood Roots Farm 45 Fellowship Lane, Bayside (½ mile down Jacoby Creek Rd.) 707-826-0261 www.redwoodrootsfarm.com janetcz@humboldt1.com Early winter U-pick (Nov.-Jan.); Late winter U-pick (Feb.-April); U-pick flower share (July-Oct.).

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FARM STANDS Del Norte Alexandre Family Farm 7955 Bailey Road, Fort Dick www.alexandrefamilyfarm.com vanessa@alexandrefamilyfarm.com

Products: Organic milk, organic pasture-raised eggs, organic pastured pork and organic grass-fed beef. Open Wed.-Fri. 2:00-6:00 p.m.; Sat. 10:00 a.m.-6:00 p.m.; Sun. noon-4:00 p.m.

Ocean Air Farms 2420 Morehead Rd., Fort Dick 707-616-1632 Find on Facebook oceanairfarms@gmail.com Products: Produce. Open JuneDec. Sat.-Sun.; Jan.-May Sun. only.

Little River Farm 140 Ole Hanson Rd., Eureka 707-441-9286 Find on Facebook littleriverfarm@sbcglobal.net Products: Spring mixes and many specialty greens.

Organic Matters Ranch 6821 Myrtle Avenue, Eureka 707-407-FARM (3276) www.organicmattersranch.com Products: Produce, meats, crafts and baked goods. Pumpkin patch and sunflower maze; field trips by appointment. Open Oct. Mon.-Fri. noon-6:00 p.m. and Sat.-Sun. 10:00 a.m.-6:00 p.m.

Humboldt - South

Clendenen’s Cider Works 96 12th Street, Fortuna 707-725-2123 www.clendenensciderworks.com College of the Redwoods clif@clendenensciderworks.com Shively Farm Fieldbrook Valley Apple Farms Products: Many varieties of apples, 7351 Tompkins Hill Rd., Eureka 336 Rock Pit Rd., Fieldbrook fresh apple cider and produce. Open 707-599-1338 707-498-9228 Aug.-Feb. Mon.-Sat. 9:00 a.m.-5:30 www.redwoods.edu/cte/agriculture p.m. and Sun. 10:00 a.m.-5:00 p.m.

Find on Facebook loviesgotapples@suddenlink.com silas-sarvinski@redwoods.edu The Community Park Farm Produce available from the farm during the harvest season at the CR 1144 Sprowl Creek Road, Garberville Humboldt - South 707-267-0851 main campus. ynotgo2@yahoo.com Fieldbrook Valley Apple Farm Products: Seasonal produce, eggs, College of the Redwoods 336 Rock Pit Road, McKinleyville pork, flowers and hay. Open year Shively Farm 707-839-4289 round, 7 days/week 8:00 a.m.-dusk.

409 Shively Flat Rd., Scotia Find on Facebook 707-599-1338 loviesgotapples@suddenlink.net silas-sarvinski@redwoods.edu Products: Apples (50+ varieties), Pumpkin patch weekends at the end blueberries and vegetables. Open Sarvinski Family Farms/Corn Crib of September/beginning of October. approx. Aug.-Nov. Daily 10:00 a.m.- Avenue of the Giants, Pepperwood Located about 2 miles down from Organic produce also available.

4:30 p.m.

Southbound 101 exit 674.

Kneeland Glen Farm Stand 707-786-9240 or 707-499-0774 5851 Myrtle Avenue, Eureka Find on Facebook 707-496-0459 gsarvinski@gmail.com www.kneelandglenfarmstand.com Products: Produce. Open approx.

Products: Produce, eggs, handJuly 15-Oct. 31 Wed.-Sun. 10:00 made items, cottage-industry foods a.m.-6:00 p.m. and crafts from about 20 vendors.

Accepts Cal-Fresh EBT Open daily noon-6:00 p.m.

Organic, Certified or Registered

Humboldt - North

Fair Curve Farm Shaw Ave. and Main St. at Wells Fargo parking lot, Ferndale 559-246-2246 www.faircurvefarm.com faircurvefarm@gmail.com Products: Certified organic mixed vegetables, herbs and vegetable starts. Open May-Dec. Saturdays only 10:00 a.m-2:00 p.m. Also has free choice CSA. Flood Plain Produce Pepperwood 707-722-4330 Find on Facebook Products: Produce and fruit (orders for canning quantities welcome), U-pick flowers. Open approx.

July-Oct. daily 11:00 a.m.-5:00 p.m.

Vacation rental on farm.

Saechao Strawberries 1665 Thelma Street, Fortuna 707-845-3930 Products: Strawberries, blackberries, snow peas, snap peas and onions. Open late spring until fall.

Table Bluff Farm 101 Clough Rd., Loleta 707-890-6699 www.tableblufffarm.com info@tableblufffarm.com Regeneratively grown, no-till mixed vegetables, cut flowers, & pastured meats. Farm stand starting Spring 2021; See website for hours of operation. Also has CSA.

Humboldt - Inland Trinity River Farm 2443 Highway 96, Willow Creek 530-629-3200 www.trinityriverfarm.com Products: Fruit and vegetables, plant starts. Open April to Thanksgiving. Satellite location next to the Willow Creek Renner open July-Oct.

Community-supported agriculture (CSA) connects producers and consumers more closely by allowing the consumer to subscribe to the harvest of a certain farm or group of farms.

Fair Curve Farm Ferndale 559-246-2246 www.faircurvefarm.com faircurvefarm@gmail.com Free choice CSA May-Dec.; pick up at Fortuna farmers’ market. Also has a farm stand in Ferndale.

Tule Fog Farm Shakefork Community Farm Arcata Carlotta 707-502-9514 707-768-7002 Find on Facebook www.shakeforkcommunityfarm.com tulefogfarm@gmail.com shakeforkcommunityfarm@gmail.com Meat CSA includes beef, lamb and CSA: 22 weeks; pick up at farm pork (Feb.-Nov.); pork at Farmer’s In return for subscribing to a or Fortuna or Garberville farmers’ Market including bacon and sauharvest, subscribers receive markets and other locations. Egg, sage. Food is grown using humane either a weekly or bi-weekly box coffee, bread and ferment share and organic practices. Pigs fed on Green Spiral Farm of produce or other farm goods. add-ons available. local food scraps. Thanksgiving Arcata turkeys available.

707-498-5526 Bayside Park Farm College of the Instagram @greenspiralfarm Wild and Wise Herbal CSA Arcata Redwoods Shively Farm greenspiralfarm@gmail.com Petrolia 707-822-7091 409 Shively Flat Rd., Scotia 707-629-3391 www.cityofarcata.org/rec Humboldt Regeneration Brewery 707-599-1338 www.wildandwisecsa.com baysideparkfarm@cityofarcata.org 2320 Central Ave., Unit F McK. www.redwoods.edu/cte/agriculture Herbal CSA. Herbal medicines inCSA: 21 weeks, June-Oct., weekly McKinleyville silas-sarvinski@redwoods.edu spired by the local harvest. Online distribution (Tuesday or Friday); 707-738-8225 20 week and 10 week CSA sales ship anywhere in the U.S. U-pick winter farm Nov.-Feb.; also www.humboldtregeneration.com program. Full and partial shares has a farm stand. humboldtregeneration@gmail.com available. Multiple drop off locations.

Community Supported Brewery.

Beck’s Bakery Program provides hands-on training Details under Packaged Products: for interns and students in the Community Supported Bakery 100 Ericson Ct., Suite 100C, Arcata Beverages: Breweries. agriculture program.

707-840-8004 www.becksbakery.com North Coast Natural Produce Table Bluff Farm info@becksbakery.com 1941 Quail Ln., Hydesville 101 Clough Rd., Loleta 100% whole grain breads (not 530-383-3814 707-890-6699 available in stores) made from www.northcoastnaturalproduce.com www.tableblufffarm.com regionally grown, fresh milled ncnproduce@gmail.com info@tableblufffarm.com organic grains. Pick-up at bakery, Year-round share available in two Eggs, vegetables, meat and some farmer’s markets and other sizes with various pickup locations flowers. Cost-friendly CSA (paylocations. and a delivery option. A variety as-you-go available with no of organic and sustainably grown upfront costs). Weekly box of veggies. vegetables, fruit, flowers, pasDeep Seeded Community Farm tured eggs & meats, and other Arcata locally-sourced fruits, nuts, and Redwood Roots Farm 707-825-8033 goodies. Two pick-up sites plus 45 Fellowship Lane, Bayside (½ www.arcatacsa.com delivery from Arcata to Fortuna. mile down Jacoby Creek Rd.) deepseeded@gmail.com 707-826-0261 CSA: 30- or 36-week shares; farm www.redwoodrootsfarm.com pickup. janetcz@humboldt1.com Main season share (JuneOct.); early winter U-pick share Earthly Edibles (Nov.-Jan.); Late winter U-pick CSA Farm Korbel (Feb.-April); U-pick flower share 707-502-5833 (July-Oct.). earthlyediblescsa@gmail.com CSA: 22 weeks summer and fall.

Full and half-shares, pick up at farmers’ markets in Arcata and Eureka or at farm.

COMMUNITY SUPPORTED AGRICULTURE (CSA) FARMS

CSA Farms

Redwood Roots

Providing the community with fresh vegetables, flowers and herbs since 1998.

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FARMS, RANCHES & FISHERIES

TIMES CHANGE. OUR COMMITMENT STAYS THE SAME. We have been a stable force in agriculture for over 100 years.

In times of uncertainty, we remain a steadfast partner, committed to your financial needs. Each new challenge better prepares us for the next.

We’re planning for tomorrow so you can focus on today.

Call 800.800.4865 today or visit AgLoan.com/COVID-19 A part of the Farm Credit System. Equal Opportunity Lender.

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This section includes locally owned and operated farms, ranches, and fisheries offering wholesale and/or retail sales.

Ocean Air Farms 2420 Moorehead Rd., Fort Dick 707-616-1632 Find on Facebook Del Norte oceanairfarms@gmail.com Products: Wide variety of vegetables Markets: Crescent City. Also has farm stand open Sat.-Sun. in SumAlexandre Family Farm 8371 Lower Lake Rd., Crescent City mer and Sat. only in Winter.

707-487-1000 www.alexandrefamilyfarm.com Seabreeze Farms vanessa@alexandrefamilyfarm.com Klamath Products: Regenerative A2/A2 707-954-2141 organic milk, organic eggs from Find on Facebook pasture-raised chickens, organic seabreezefarms1@gmail.com pastured pork, organic grass-fed beef. Products: Seasonal produce, basil, Also has a farm store. cherry tomatoes, strawberries, English cucumbers, sugar snap peas. Market: Crescent City.

Blueberry Hill Farms

FARMS, RANCHES & FISHERIES

Farms, Ranches & Fisheries

3290 Kings Valley Rd., Crescent City

707-464-4344 Find on Facebook blueberryhillca@aol.com Products: Blueberries. On-site sales; please call ahead. Market: Crescent City.

My Honey’s Produce Smith River 707-218-7379 Find on Facebook harleyuc13@gmail.com Products: Raw local honey. Market: Crescent City.

Woodhaven Farms Crescent City 707-951-8391 Find on Facebook Products: Pork, grass-fed Angus beef, lamb, chickens and turkeys all raised on local pastures. Markets: Crescent City and at farm. Local delivery available.

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Humboldt - North

Ashley’s Seafood 1548 Reasor Rd., McKinleyville 707-839-9059 Find on Facebook.

Oat Hill Organic Beef ashleysseafood@gmail.com 500 Westbrook Ln., Smith River Products: Fresh locally caught fish Find on Facebook and crab from our boat to your Products: Certified organic, pasture- table. Either caught ourselves or raised Angus beef. Market: Local sourced from other local fishermen groceries and online. and Shellfish farms. Markets: Arcata Plaza (summer and winter) and others during summer.

@alexandrefamilyfarm

Accepts Cal-Fresh EBT Certified or Registered Organic

Produce including grain and mushrooms Fish & Shellfish

Fruit Meat

|

Alexandrefamilyfarm.com

Dairy products Plant starts and/or seeds

Eggs

Honey Fresh cut flowers

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COMMUNITY SUPPORTED AGRICULTURE (CSA) FARMS FARMS, RANCHES & FISHERIES

Bayside Park Farm 930 Old Arcata Rd., Arcata 707-822-7091 www.cityofarcata.org/rec baysideparkfarm@cityofarcata.org Products: Seasonal fruits and vegetables. CSA and farm stand; garden plots available for rent.

Blue Blossom Farm 115 Blue Blossom Ln., Eureka 707-407-0463 Find on Facebook Products: Vegetables, herbs, eggs, meat, milk, fruit and flowers. Call for direct sales. Also available at the Kneeland Glen Farmstand.

Brunner Family Farm & Floravore Designs Blue Lake 707-845-4718 www.brunnerfamilyfarm.com sarahjobrunner@gmail.com Products: Cut flowers, mohair fibers, poultry and pork products, produce.

Markets: Arcata Plaza (summer); online sales; on-site sales by appointment.

Crazy River Ranch Korbel 707-633-9007 www.crazyriverranch.com crazyriverranch@gmail.com Products: Grass-fed beef, Black Dakota popcorn, fruit and nuts. Market: Arcata Plaza (summer and winter). Beef delivery service through website.

Brenda’s Family Farm Arcata 707-496-5834 brendasfamilyfarm@gmail.com Products: Microgreens. Available at groceries and restaurants.

Deep Seeded Community Farm Arcata 707-825-8033 www.arcatacsa.com deepseeded@gmail.com Products: Variety of vegetables and Also has CSA with Fungaia Farm strawberries. farm pickup.

Mushroom h G Growing i Supplies S li Workshops Tinctures and Spice Mixes

Earth ‘N’ Hands Farm 3555 Thorpe Ln., Kneeland 707-599-4458 dean.enhfarm@gmail.com Products: Seasonal produce, pepper sauces and more. Markets: Arcata Plaza (summer and winter), Eureka (Old Town and Henderson Center) and Fortuna.

Earthly Edibles Korbel 707-502-5833 www.earthly-edibles.com earthlyediblescsa@gmail.com Products: Dried beans, seasonal vegetables and fruits. Markets: Arcata Plaza (summer and winter), Eureka (Henderson Center). CSA available.

Fernbridge Honey Company 6000 McKenny Ln., Eureka 707-498-2618 jumpingjanny@hotmail.com Products: Raw, unpasteurized honey. Markets: McKinleyville and Eureka (Henderson Center).

Contact for direct sales; honey available in late summer.

Fieldbrook Valley Apple Farms 336 Rock Pit Rd., Fieldbrook 707-498-9228 Find on Facebook loviesgotapples@suddenlink.com Products: Apples, blueberries and vegetables. Markets: Arcata Plaza (summer), Eureka (Henderson Center) and McKinleyville. Also has a farm stand and U-pick.

Five Finger Farms 155 Lawson Ln., Ferndale 818-489-2565 www.fivefingerfarms.com fivefingerfarms@gmail.com Medicinal Herb Farm. Products: Dried herbs, flowers and roots, tinctures, infused oils, hydrosols, fresh culinary herbs, goldenberries and more.

www.fungaiafarm.com

Flora Organica 5075 Dows Prairie Rd., McKinleyville

707-839-3405 Find on Facebook floraorganicafarm@gmail.com Products: Vegetable starts, herbs, vegetables, succulents, wreaths and seasonal cut flowers. Certified organic. Markets: Arcata Plaza (summer and winter). On-site sales by appointment.

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Arcata

Flying Greenhouse

Instagram @theflyinggreenhouse

theflyinggreenhouse@gmail.com Products: Microgreens, wheatgrass, and edible flowers. Markets: Arcata Plaza. Also available at many local restaurants and juice bars.

Freshwater Gardens 5851 Myrtle Ave., Eureka 707-407-7123 Find on Facebook freshwatergardens@yahoo.com Products: Vegetables, plant starts, eggs. Markets: Arcata Plaza (summer) and Eureka (Henderson Center and Old Town on Friday nights), McKinleyville and on site.

Fungaia Farm Arcata 707-444-3799 www.fungaiafarm.com fungaiafarm@gmail.com Products: Fresh mushrooms, tinctures, dried spice mixes, workshops. Sales online and at events.

Gopher Gardens 1469 Walker Point Rd., Bayside 707-502-1663 bdredsmile@gmail.com Products: Flowers, plants and strawberries. Market: Arcata Plaza (summer) and at home.

Green Spiral Farm Arcata 707-498-5526 Instagram @greenspiralfarm greenspiralfarm@gmail.com Products: Vegetables, salad mix, baby greens, and strawberries.

Market: Arcata Plaza (summer).

Happy Hearts Farm Instagram @happyheartsfarm happyheartsfarming@gmail.com Products: Vegetables, flowers and herbs. Markets: Arcata Plaza (summer), Fortuna, Eureka (Old Town, Henderson Center) and McKinleyville.

I and I Farm 2335½ Hooven Rd., McKinleyville Find on Facebook ino707riley@gmail.com Products: Seasonal fruits, berries, vegetables and mushrooms.

Markets: Arcata Plaza (summer and winter), Eureka (Old Town, Henderson Center and Friday Night), McKinleyville, Willow Creek and Fortuna.

Jacoby Creek Land Trust Kokte Ranch and Nature Preserve 2182 Old Arcata Rd., Bayside 707-822-0900 www.jclandtrust.org jacobycreeklt@gmail.com Products: Organically grown grass-fed beef. Meat sales at Kokte Ranch on first Sat. of the month; contact for appointment.

Accepts Cal-Fresh EBT Certified or Registered Organic

Kneeland Glen Farmstand 5851 Myrtle Ave., Eureka 707-496-0459 Find on Facebook KneelandGlengoats@msn.com Products: Produce, eggs, handmade items, goat milk soap, cottageindustry foods and crafts. Market: Arcata Plaza (summer).

Little River Farm 140 Ole Hanson Rd., Eureka 707-441-9286 Find on Facebook littleriverfarm@sbcglobal.net Products: Spring mixes and many specialty greens. Markets: Arcata Plaza (summer and winter).

Liv Dirty Farm oclopes13@gmail.com Products: Turmeric. Markets: Arcata (winter).

Mycality Mushrooms 1900 Bendixsen St., Fairhaven 707-834-6396 www.mycalitymushrooms.com mycality77@yahoo.com Products: Mushrooms. Markets: Arcata Plaza (summer and winter) and Garberville.

Produce including grain and mushrooms Fish & Shellfish

Noble Berry Farm 3563 Fieldbrook Rd., Fieldbrook 707-834-6299 Find on Facebook Products: Blueberries. On-site sales, U-pick.

Organic Matters Ranch 6821 Myrtle Ave., Eureka 707-407-FARM (3276) www.organicmattersranch.com info@organicmattersranch.com Products: Organic vegetables, pasture-raised pork, grass-fed lamb.

Markets: Arcata Plaza (summer and winter), Eureka (Henderson Center), and Garberville. Farm stand and Pumpkin Patch open in October.

Rain Frog Farm Blue Lake 707-498-9837 rainfrogfarm@yahoo.com Products: Seasonal vegetables and herbs. Markets: Arcata Plaza (summer and winter), Eureka (Old Town and Henderson Center), McKinleyville and Fortuna.

Redwood Roots Farm 45 Fellowship Lane, Bayside (½ mile down Jacoby Creek Rd.) 707-826-0261 www.redwoodrootsfarm.com janetcz@humboldt1.com Products: Seasonal vegetables, flowers, more. CSA and farm stand.

Fruit Meat

Reed’s Bees Arcata 707-826-1744 Products: Honey, beeswax, candles and propolis. Markets: Arcata Plaza (summer and winter).

FARMS, RANCHES & FISHERIES

Honey Apple Farms 11251 West End Road, Arcata 707-822-6186 honeyapplefarms@gmail.com Products: Apple cider vinegar, fruits and jams. Markets: Arcata (summer and winter).

Rock-n-Rose 1785 Mygina Ave., McKinleyville 707-599-2005 Find on Facebook cindyannotto@yahoo.com Products: Lemons, plums, plant starts. Markets: Arcata (summer and winter).

Sweet Pea Gardens 1433 Freshwater Rd., Eureka 707-444-3180 / 707-499-3363 www.freshwatertea.com sweetpgardens@gmail.com Organic herbal teas, green onions and flowers. Market: Arcata Plaza (summer).

Tall Trees Family Farm 7557 Elk River Road, Eureka 760-977-0417 www.talltreesfamilyfarm.com talltreesfamilyfarm@gmail.com Products: Pasture raised broiler chicken, turkey, eggs, lamb, seasonal vegetables and flowers.

Markets: Eureka (Henderson Center) and on-site at farm.

Dairy products Plant starts and/or seeds

Eggs

Honey Fresh cut flowers

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COMMUNITY SUPPORTED AGRICULTURE (CSA) FARMS FARMS, RANCHES & FISHERIES

Moonshadow Farm

The Oyster Lady Trinidad 707-498-4031 Find on Facebook micatjoy@aol.com Products: Pacific oysters, Kumamoto oysters, mussels and raw and barbecued oysters at market. Markets: Arcata Plaza.

Homestead Grown

Humboldt - South Miranda, CA (707) 943-3025

Terra Family Farm Arcata Products: Pumpkins, carrots, beets, Markets: Arcata, Eureka (Henderson Center).

Trident Lightning Farms & Orchard 1202 Chester Ct., Arcata 707-826-0490 / 707-683-6034 danielle@penandquilt.com Products: Fruits, vegetables, herbs and jams. Markets: Arcata Plaza (summer and winter), Eureka (Old Town and Henderson Center), Fortuna and Garberville.

Flood Plain Produce Pepperwood, CA | 707-722-4330

@floodplainproduce

Tule Fog Farm 1887 Q St., Arcata 707-502-9514 Find on Facebook. tulefogfarm@gmail.com Products: Organic grass-fed beef and lamb, pastured pork, organic pastured turkey and eggs. Meat CSA, egg CSA and whole hogs (non-CSA). Markets: Arcata (summer).

Wild Planet Dockside 45 Waterfront Dr., Eureka 707-445-8511 www.wildplanetfoods.com d.rominger@wildplanetfoods.com Products: Locally caught fresh fish; selection varies by season. At dockside.

Certi fied d Organic , D ryy Farmed d s and d Vegetables s Gro wn n In n Fruits The e Eel Riverr Valley 96

Woody Ryno Farms 1675 Woody Rd., McKinleyville 707-601-9547 www.woodyrynofarms.com info@woodyrynofarms.com Products: Vegetables, pastured chicken, pork and lamb. Online sales available.

Wild Rose Farm Blue Lake 707-834-4115 blakerichard3967@gmail.com Products: Quinoa, seasonal vegetables, herbs, and seeds.

Markets: Arcata Plaza (summer and winter).

Azalea Angora 548 15th St., Fortuna 707-601-9499 alr51@humboldt.edu Etsy shop: Azalea Angora Farm Products: Raw Angora rabbit fiber.

Call for direct sales.

Bear River Valley Beef 4415 Upper Bear River Rd., Ferndale

707-498-4089 www.bestgrassfedbeef.com info@bestgrassfedbeef.com Products: Grass-fed beef, jerky, salami, hot dogs, steaks, organ meat and roasts. Available at Wildberries, Arcata Plaza (summer and winter) and Garberville farmers’ markets, local specialty shops and online sales.

Bee’s Strawberries 262 Sunnybrook Dr., Fortuna 707-574-7414 mouanuly@gmail.com Products: Strawberries, blackberries, snow peas, snap peas and onions. Markets: Arcata Plaza (summer).

Briceland Forest Farm Redway 707-223-3766 www.bricelandforestfarm.com bricelandforestfarm@gmail.com Products: Vegetables, greens and plant starts. Market: Garberville.

Charlotte’s Perennials Whitethorn 707-986-7229 charsfarmart@gmail.com Products: Salad mixes, seasonal vegetables and herbs, fruit, and plant start, tree vines, shrubs, flowers and bouquets. Markets: Garberville and Shelter Cove.

Fair Curve Farm Ferndale 559-246-2246 www.faircurvefarm.com faircurvefarm@gmail.com Products: Certified organic mixed vegetables, herbs, and vegetable starts. Markets: Fortuna. Also has a farm stand.

College of the Redwoods Shively Farm 409 Shively Flat Rd., Scotia 707-599-1338 www.redwoods.edu/farm silas-sarvinski@redwoods.edu Products: Seasonal vegetables and fruits, eggs and meat, certified organic alfalfa for livestock. Markets: Eureka Friday Night. Also has a U-pick and farm stand.

Feisty Dog Orchard Garberville / Holmes 707-223-6288 Find on Facebook Products: Apples, plums, spearmint, blackberries, hazelnuts.

Markets: Arcata Plaza (summer and winter) and Fortuna.

Humboldt Grassfed Beef Fortuna 707-845-7878 www.humboldtgrassfedbeef.com Products: Grass-fed beef from cattle ranches across Northern California. Sales at grocery stores.

Ferndale Farms Ferndale 707-845-0752 www.ferndalefarms.com ferndalefarms@gmail.com Products: Grass-fed lamb sales through grocery stores.

Jameson Creek Ranch, LLC 400 Dick Smith Rd., Fortuna 707-725-8616 / 707-502-6242 www.jamesoncreekranch.com leslie@jamesoncreekranch.com Products: Fruit, berries, herbs, New Zealand Kiko goat meat, almond tortes and toffee. Markets: Arcata Plaza (summer) and Fortuna.

The Community Park Farm LLC 934 Sprowl Creek Rd., Garberville 707-267-0851 Products: No spray hay, wine grapes, farm tours. Markets: Garberville and farm stand.

FARMS, RANCHES & FISHERIES

Hindley Ranch 320 Schirman Way, Fortuna 707-725-9266 / 707-599-9088 www.hindleyranch.com lhindley@yahoo.com hindleyranch@gmail.com Products: Certified organic flour and whole grains (wheat, barley and rye hay and straw). At retail stores and wholesale.

Clendenen’s Cider Works 96 12th St., Fortuna 707-725-2123 www.clendenensciderworks.com clif@clendenensciderworks.com Products: Many varieties of apples, fresh apple cider and produce. Has a farm stand.

Flood Plain Produce 31117 Ave. of the Giants, Pepperwood

Eel River Organic Beef Hydesville 707-768-2164 www.certified-organic-beef.com Products: Grass-fed beef. Sales through grocery stores and wholesale (call 916-374-4000).

Ewe So Dirty Farm Rio Dell 707-499-2150 www.ewesodirty.com jamie_cohoon@yahoo.com Products: Lamb and beef, soaps and lotions. Markets: Arcata Plaza (summer and winter) and Fortuna.

Accepts Cal-Fresh EBT Certified or Registered Organic

707-548-5428 Find on Facebook hollisruth@asis.com Products: Seasonal fruit, herbs, vegetables, cut flowers, canning quantities of cucumbers, tomatoes.

U-pick flowers. Market: Garberville.

Has farm stand and vacation rental.

Henrietta’s Garden Whitethorn 707-223-1805 Find on Facebook createnewthings16@gmail.com Sustainable vegetable farm with herbs, edible flowers, medicinal plants, starts and seeds. Markets: Miranda and Garberville .

Produce including grain and mushrooms Fish & Shellfish

Fruit Meat

Dairy products Plant starts and/or seeds

Eggs

Honey Fresh cut flowers

97

COMMUNITY SUPPORTED AGRICULTURE (CSA) FARMS FARMS, RANCHES & FISHERIES

Lost Coast Ranch Lighthouse Road, Petrolia 707-629-3506 www.lost-coast-ranch.com mike@lost-coast-ranch.com Products: Grass fed & finished CCOF certified organic Wagyu/ Angus Beef; custom order quarter, half, whole beef or 50# box of select cuts. Markets: Petrolia and direct sales.

Hoopa California

Moonshadow Farm 185 Cathey Ranch Rd., Miranda 707-943-3025 Find on Facebook (Moonshadow Farms, Miranda, CA) toniandkurtstoffel@gmail.com Products: Figs, French prune plums, apples, quince, grapes, pears, lilacs, roses, flower bulbs, dried medicinal herbs, seeds and plants. Markets: Eureka (Henderson Center), Miranda Luna Farm and Garberville. Some products 3345 Dyerville Loop Rd., Redcrest available at Kneeland Glen Farm 707-407-6642 Stand.

Find on Facebook amypfarm@gmail.com Products: Seasonal vegetables and heirloom fruits. Markets: Arcata New Moon Organics Plaza (summer and winter), Eureka 125 Shively Flat Rd., Shively (Henderson Center), McKinleyville. 707-722-4439 www.newmoonorganics.com newmoonorganics@gmail.com Products: Seasonal vegetables, fresh cannellini beans, and fruits.

Markets: Arcata Plaza (summer) and Garberville.

Flying Blue Dog

Homested & Nursery Willow Creek, CA www.ϐlyingbluedog.com

A woman owned & operated homestead and nursery producing certiϐied organic nursery plants, medicinal herbs and preparations, jams, jellies, honey marshmallows, garlic powders, and beeswax wraps.

Vegetables, strawberries, pastured eggs, chickens, turkey and grass-fed beef through our CSA program and Arcata, Fortuna & Garberville Farmers’ Markets. shakeforkcommunityfarm.com shakeforkcommunityfarm@gmail.com

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(707) 768-7002 7914 State Hwy. 36, Carlotta

River Bees 156 Ewan Ave., Shively 707-722-4669 www.riverbees.weebly.com onemorebee@yahoo.com Apiculture work internationally in ecological development programs.

Products: Honey, pollen, queens.

Markets: Arcata Plaza (summer).

Schipper Family Farm Honeydew 830-832-1682 schipperhoneydewfarm@gmail.com

Products: Seasonal produce.

Markets: Eureka (Friday night).

Shakefork Community Farm Carlotta 707-768-7002 www.shakeforkcommunityfarm.com shakeforkcommunityfarm@gmail.com

Products: Pasture-raised, organically fed chickens and turkeys, eggs, grass-fed beef, vegetables, herbs and strawberries.

Markets: Arcata (summer/winter), Fortuna and Garberville. CSA; onsite sales by appointment only.

Sunny Slope Farm Miranda 707-943-3233 jdv2525@gmail.com Products: Fruits, berries, mushrooms, vegetables, chestnuts and walnuts. Market: Miranda.

Table Bluff Farm 101 Clough Rd., Loleta 707-890-6699 www.tableblufffarm.com info@tableblufffarm.com Products: Heritage breed piglets, pastured chicken and pork, locally-sourced duck and beef via local farm partnerships. Seasonal flowers available for events. Find our soy-free, GMO-free eggs at Eureka Natural Foods. Cost-friendly CSA.

Saechao Strawberries 1665 Thelma Street, Fortuna 707-845-3930 Products: Strawberries, blackberries, snow peas, snap peas and onions. Markets: Arcata Plaza Two Mule Farm (summer), Eureka (Henderson 3834 Thomas Rd., Miranda Center) and Fortuna. Also has a 707-223-0224 / 707-943-1741 farm stand.

Find on Facebook sondratwomule@gmail.com Products: Plant starts, berries, Sarvinski Family Farms tomatoes and squash. Markets: 441 Dillon Rd., Ferndale Garberville and Miranda.

707-499-0774 Find on Facebook Vögeleheim Farm gsarvinski@gmail.com Fortuna Products: Seasonal vegetables, fruits, flowers, and pastured pork. Markets: 707-498-0406 Arcata Plaza (summer and winter), Find us on Facebook Eureka (Henderson Center), Fortu- fogle78@gmail.com Products: Salad greens and na. Also has a farm stand. spinach. Markets: Arcata Plaza (summer), Fortuna.

Yew Bear Ranch Whitethorn 707-986-7273 Find on Facebook yewbear@asis.com Products: Blueberries, seasonal vegetables, and fruits. Market: Garberville.

Humboldt - Inland Bee Friendly Farm Willow Creek brianjdkstra@gmail.com Products: Seasonal produce.

Market: Willow Creek.

Flying Blue Dog Farm & Nursery Willow Creek www.flyingbluedog.com flyingbluedog@flyingbluedog.com Products: Organic vegetable starts, culinary herbs, medicinal plants, ornamentals, garlic, mushrooms, jujube dates, quince, rabbit and quail meat, quail, chicken and duck eggs. Markets: Arcata Plaza (summer) and Willow Creek.

Tanoak Hill Farm Hoopa 707-834-4833 McIntosh Farm patty@tanoakhill.com Willow Creek Products: Heirloom fruit including 530-629-4145 Nectar white peach, Gravenstein vistarose@netzero.net apple, Beurre Clairgeau pear and Products: Seasonal vegetables, colorful tomatoes and melons from fruits, and flowers. Markets: Arcata around the world. Market: Arcata Plaza (summer and winter), Eureka Plaza (summer).

(Old Town and Henderson Center), McKinleyville and Fortuna.

Neukom Family Farm Willow Creek www.neukomfamilyfarmstore.com

Claudia’s Organic Herbs Orleans 530-627-3712 www.claudiasherbs.com claudiaholzinger13@gmail.com Products: Asparagus, Black Mission figs, olives, garlic, boysenberries, pineapple guava, lavender, white sage, fresh and dried culinary herbs. Markets: Arcata Plaza.

Crazy River Ranch Orleans 916-751-6192 www.crazyriverranch.com crazyriverranch@gmail.com Products: Grass-fed beef, fruit and nut crops. Markets: Arcata Plaza.

Accepts Cal-Fresh EBT Certified or Registered Organic

Small Fruits Hoopa 707-499-9756 spencerhill29@outlook.com Products: Seasonal vegetables, fruits, melons, berries, ethnoproduce and jams. Markets: Arcata Plaza (summer and winter) and Willow Creek.

Products: Seasonal vegetables and fruits. Markets: Arcata Plaza (summer), Eureka (Henderson Center) and Willow Creek.

Trinity River Farm 2443 Highway 96, Willow Creek 530-629-3200 www.trinityriverfarm.com Products: Fruit and vegetables, plant starts, local jams, jellies and sauces. Has a farm stand.

Willow Creek Farms Willow Creek 530-623-7151 www.willowcreekorganicfarms.com

info@willowcreekorganicfarms.com Products: Seasonal produce.

Markets: Arcata Plaza (summer and winter), Eureka (Henderson Center), McKinleyville and Willow Creek.

FARMS, RANCHES & FISHERIES

Wandering Willow Farm 3815 Alderpoint Rd., Garberville 707-223-1894 Find on Facebook wanderingwillowfarm@gmail.com Products: Local seasonal flowers.

Market: Garberville.

G

Pierce Family Farm Orleans 530-627-3320 Products: Seasonal vegetables, kiwi, table and wine grapes.

Market: Arcata Plaza (summer).

Quail Run Farm Hoopa 530-351-3246 marcellenenorton@yahoo.com Products: Seasonal produce, specializing in a variety of heirloom vegetables. Markets: Arcata Plaza, Eureka (Henderson Center), McKinleyville and Hoopa.

Produce including grain and mushrooms Fish & Shellfish

Farm Stand Goat Milk Soap Fresh Herbs Local Products Open Everyday Noon to 6 p.m.

Fruit Meat

Dairy products Plant starts and/or seeds

Eggs

Honey Fresh cut flowers

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CATERERS

Caterers This section includes locally owned/operated caterers committed to using locally sourced ingredients and beers, wines and spirits when possible.

Citrine Catering Arcata 310-570-7797 www.citrinecatering.com citrinecatering@yahoo.com

Humboldt - North

Comfort of Home Catering McKinleyville 707-496-6720

Sammy’s BBQ Catering 1709 5th St., Eureka 707-443-4227 www.comfortofhomecatering.com www.sammysbbqcatering.com lsarabia@suddenlink.net sammysbbq@gmail.com

Brett Shuler Fine Catering Arcata 707-822-4221 www.brettshulerfinecatering.com Jefferson Community Center brett@brettshulerfinecatering.com 1000 B Street, Eureka 707-497-6280 Blackberry Bramble BBQ www.jefferson-project.org Blue Lake thejeffersoncenterandpark@gmail.com 707-668-1616 Catering for events on-site. www.blackberrybramblebbq.com blackberrybramblebbq@gmail.com Kentucky Don’s BBQ At farmers’ markets Catering & BBQ sauces, local 707-481-5664 seafood and farm-to-table.

Pachanga Mexicana Cassaro’s Catering 707-442-2587 Arcata www.pachangamexicana.com 707-845-2255 pachangamexicana@att.net www.cassaroscatering.com chris@cassaroscatering.com Catering for all occasions with seasonal local ingredients.

Pizza Gago 707-273-8687 www.pizzagago.com pizzagago@gmail.com Casandra Kelly Catering Full service wood fired cuisine and 707-375-3066 www.casandrakellycatering.com catering including BBQ, taco bar, casandrakellycatering@gmail.com pizza, appetizers, entrees, alcohol, rentals.

Seasonal foods made with fresh local ingredients. Food for large events or gatherings, weekly meal prep, pop-ups, private dinners, and more.

K. SICILIANI MEDIA VIDEOGRAPHY • EDITING • PHOTOGRAPHY

Local business marketing in Humboldt county.

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Ramone’s Catering 2297 Harrison Ave., Eureka 707-442-6082 www.ramonesbakery.com catering@ramonesbakery.com

sicilianik@gmail.com (209) 450-7543

Sistah’s Vegan Restaurant 100 Ericson Ct., Unit 160, Arcata 707-273-7473 www.sistahsvegan.com sistahsveganrestaurant@yahoo.com

Uniquely Yours Catering McKinleyville 707-834-2732 www.uniquelyyourscatering.net Elizabeth@uniquelyyourscatering.net

Humboldt - South J Catering Garberville 707-986-4439 www.jcaterings.com info@jcaterings.com Moonlight Catering 1440 9th St., Fortuna 707-725-3254 www.moonlightcatering.com info@moonlightcatering.com

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Neukom Family Farm

This section includes locally owned/operated mobile/pop-up/ home-based/ prepared meal vendors that have committed to using local ingredients when possible.

Humboldt - North Big Island Kine 1648 Myrtle Ave., Eureka (outside Myrtlewood Liquors) 808-938-5471 Find on Facebook Local: Fish, seasonal vegetables.

Celebrations Tamales and Sauce At Arcata farmers’ market 707-616-4769 www.celebratetamales.com info@celebratetamales.com Local: Produce, cheese.

Foodwise Kitchen 971 8th St., Arcata 707-633-8328 www.foodwisekitchen.com foodwisekitchen@gmail.com

Private events, pop-up dinners, and plant-based teaching kitchen.

Local: Seasonal ingredients. Also plant-based teaching kitchen.

Humboldt Hot Dogs At Arcata and Eureka (Henderson Center) farmers’ markets 707-616-7299 cymountain@gmail.com Local: Sauerkraut, olive oil, sauces, buns.

Kentucky Don’s BBQ At farmers’ markets 707-481-5664 Local: Apple cider and vinegar.

LoCo Fish Company Food truck at local events and for hire for catering.

707-572-6019 • 1300 Central Ave, McK (at Six Rivers Brewery) • 1648 Myrtle Ave, Eureka (at John’s Cigars) Local: wild, sustainable, organic, and local seafood when possible.

Paloma Celebrations 707-572-5131 www.palomacelebrations.com paloma@palomacelebrations.com Mobile bar & beverage service in a vintage inspired caravan. Special events and outdoor festivities.

Pizza Gago At Mckinleyville Farmers Market and Friday Eureka Farmers Market (see Facebook for other locations).

707-273-8687 www.pizzagago.com pizzagago@gmail.com Wood Fired Cuisine, not limited to pizza. Local: Organic and sustainable ingredients for sauces and toppings.

Sistah’s Vegan Restaurant 100 Ericson Ct., Unit 160, Arcata Food truck at 867 7th St., Arcata and at Arcata Farmers Market 707-273-7473 www.sistahsvegan.com

Tea Hehe Teas, treats & tonics from the earth.

Providing personal tea parties to go for local pickup and delivery.

707-633-8701 www.teaheherbals.com teahehe14@gmail.com

Humboldt - South

FOOD TRUCKS & POP-UPS

Food Trucks & Pop-ups

Kentucky Don’s BBQ At Arcata (winter), Fortuna, Garberville and Eureka Friday Night farmers’ markets.

707-481-5664 Local: Apple cider and vinegar.

Humboldt - Inland Dream Quest Pop-up restaurant at Willow Creek farmer’s market.

530-629-3564 www.dqwc.org

sistahsveganrestaurant@yahoo.com

Local: Produce, fruit and herbs. All organic and sugar-free.

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RESTAURANTS

Restaurants This section includes locally owned/operated restaurants committed to using locally sourced ingredients and beers, wines and spirits when possible.

Del Norte Crescent Seafood 170 Marine Way, Crescent City 707-460-1115 Find on Facebook Retail seafood market, restaurant, deli/takeout. Local: Fish, oysters, and crab.

Cristina’s 237 Price Mall, Crescent City 707-464-9213 Local: Produce and beer.

Enoteca Wine Bar & Café 960 3rd St., Crescent City 707-464-2909 Find on Facebook Local: Taylor’s meat, Rumiano cheese and beer.

Fisherman’s Restaurant 700 Hwy. 101 South, Crescent City 707-465-3474 Find on Facebook Local: Fish and cheese.

Good Harvest Café 575 Hwy. 101 South, Crescent City 707-465-6028 Find on Facebook goodharvestcafe@gmail.com Local: Produce, fish, cheese, beer.

Hiouchi Café 2095 Highway 199, Hiouchi 707-458-3445 www.hiouchicafe.com cafe@hiouchicafe.com Local: Meat, fish, cheese, berries.

Historic Requa Inn 451 Requa Rd., Klamath 707-482-1425 www.requainn.com innkeeper@requainn.com Local: Produce, fruit, fish, dairy, desserts, beer and wine.

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Oceans 675 675 Hwy. 101 South, Crescent City 707-465-5656 Find on Facebook Local: Fish, cheese and beer.

Port O’Pints Brewing Co. 1215 Northcrest Dr, Crescent City 775-745-8477 www.portopints.com Freshly made sandwiches, salads, soups, and wraps using locally grown produce from Ocean Air Farms and cheese from Rumiano Cheese Factory.

Larrupin Café 1658 Patricks Point Drive, Trinidad 707-677-0230 www.thelarrupin.com Local: Goat and other cheeses, seafood, greens, vegetables, fruit, beer, wine, and cider (organic when possible).

The Lighthouse Grill 355 Main St., Trinidad 707-677-0077 www.trinidadlighthousegrill.com info@trinidadlighthousegrill.com Local: Humboldt Grass Fed Beef, Straus and Clover dairy products, loSally’s by the Sea cal wine from Moonstone Crossing, 1070 Hwy. 101 South, Crescent City Cap’n Zach’s crab, Tofu Shop tofu, 707-464-5111 Southside Mike’s BBQ sauce, Mad Find on Facebook River Farms jalapeno jelly, Muddy Local: Wild Rivers coffee, honey, Waters coffee, Redwood Curtain Rumiano cheese and eggs. and Mad River beer, Fish Brothers salmon and smoked albacore tuna.

Schmidt’s House of Jambalaya Top quality, ultra fresh seasonal pro110 Anchor Way, Crescent City duce from Deep Seeded Community www.jambalaya.house.com Farm’s CSA. 707-465-1465 Seaquake Brewing 400 Front St., Crescent City 707-464-4444 www.seaquakebrewing.com Brewery and family-style restaurant. Canned beer available to go.

Catering in house and out. Local: Produce, meat, cheese, beer and kombucha.

Humboldt - Trinidad Beachcomber Café 363 Trinity St., Trinidad 707-677-0106 www.beachcombertrinidad.com beachcombercafe@gmail.com Local: Seasonal produce, baked goods, kombucha and coffee.

Headies’ Pizza and Pour 359 Main St., Trinidad 707-677-3077 www.headiespizzaandpour.com Local: Salad greens, fruit, vegetables, mushrooms, beer and wine.

Seascape Restaurant and Pier Tribal Owned Bay Street, at the Pier, Trinidad 707-677-3762 www.seascape-trinidad.com Local: Wild-caught Chinook salmon, other fish, Dungeness crab, smoked fish, smoked ham, ground beef, seasonal produce, cheese, butter, wild berries, beer and wine.

Trinidad Eatery 607 Parker St., Trinidad 707-677-3777 www.trinidadeatery.com TrinidadEatery@aol.com Local: Produce and other ingredients.

Wild at Hearth Behind the Beachcomber 363 Trinity St., Trinidad 707-677-3881 Find on Facebook wildathethearth@gmail.com Local: Rumiano cheese, goat cheese, herbs and produce; 95% organic.

Humboldt - McKinleyville & Fieldbrook Eureka Natural Foods Kitchens 2165 Central Ave., McKinleyville 707-839-3636 www.eurekanaturalfoods.com Local: Grass-fed beef, tofu, local organic produce, sandwiches and hot bar. Also has location in Eureka.

Fieldbrook Market and Eatery Bar and Grill 4636 Fieldbrook Rd., McKinleyville 707-633-6097 Find on Facebook fieldbrookmarket@gmail.com Local: Organic local ingredients whenever possible, grass-fed beef, produce, beer, wine, coffee, kombucha, cheese, sauces and more.

Six Rivers Brewery 1300 Central Ave., McKinleyville 707-839-7580 www.sixriversbrewery.com Local: Baked goods, gluten-free buns & pizza crust, tortillas, goat cheese, jams, hot sauces, grass-fed beef, coffee, wines, distilled spirits and beer.

Sushi Spot 1552 City Center Rd., McKinleyville 707-839-1222 www.sushispotarcata.com Local: Quail eggs, smoked and fresh albacore, smoked salmon, tofu, mustard sauce, flour, beer and wine.

Also has location in Arcata.

Humboldt - Arcata The Alibi 744 9th St., Arcata 707-822-3731 www.thealibi.com Local: Produce from farmers’ market, tofu, goat and other cheeses, beef, oysters, fish, kombucha, coffee, beer, cider and distilled spirits.

On-site catering.

Arcata Scoop 1068 I St., Arcata 707-825-7266 Find on Facebook arcatascoop@suddenlink.net Local: Seasonal produce used in making products. Lavender, chai, honey, olive oil and local baked goods as mix-ins for ice cream, sorbet and non-dairy desserts.

The Big Blue Café 846 G St., Arcata 707-826-7578 www.thebigbluecafe.com Breakfast and lunch featuring local produce, meat, tofu, coffee and beer.

Blondie’s Food and Drink 420 E. California Ave., Arcata 707-822-3453 blondiesfoodanddrink@gmail.com Local: Bread, produce in season, cheese, caramels, coffee, kombucha, craft beer and wine.

The Burger Joint 835 J St., Arcata 707-630-5144 Find on Facebook theburgerjointarcata@gmail.com Local: Beef, cheese, lettuce, microgreens, pesto, milk, popsicles, buns, goat cheese, cider, beer and wine.

Café Brio 791 G St., Arcata 707-822-5922 www.cafebrioarcata.com cafe@briobaking.com Local: Organic produce, beer, wine, kombucha, fresh-baked pastries and specialty coffee.

Campground 865 9th St., Arcata 707-630-5148 www.campgroundarcata.com Local: Seasonal produce, beans, cheese, squashes and wine.

Café Mokka Finnish Country Sauna and Tubs 495 J St., Arcata 707-822-3442 www.cafemokkaarcata.com cafemokka1982@gmail.com Local: Chocolate, baklava, bread and other locally baked goods.

Café Phoenix 1360 G St., Arcata 707-569-6780 Find on Facebook cafephoenixarcata@gmail.com All organic, farm to table restaurant featuring produce, meats and products from many local farms and businesses. Local: Produce, mushrooms, tofu, grass-fed beef, olives, bread, kombucha, coffee, hot sauce, cider, wine and beer.

Los Bagels 1085 I St., Arcata 707-822-3150 www.losbagels.com Local: Berries, basil, peaches, grass-fed beef, smoked fish, goat cheese, dairy, herbs, produce, spreads and tofu. Also has location in Eureka.

North Coast Co-op 811 I St., Arcata 707-822-5947 www.northcoast.coop Local: Seasonal local produce and a variety of local products in deli and bakery. The grab-n-go case features items from a variety of local vendors.

Also has location in Eureka.

Northtown Coffee 1603 G St., Arcata Humbrews 707-633-6187 856 10th St., Arcata www.organicnorthtown.com 707-826-2739 organicnorthtown@gmail.com www.humboldtbrews.com Local food offerings, organic and humbrews@gmail.com locally roasted coffee and alternative Local: Grass-fed beef, seafood, tofu, milks. goat cheese, tortillas, breads, beer, Plaza Grill wine, kombucha, vodka, rum and 780 7th St., Arcata ciders.

707-826-0860 www.plazagrillarcata.com Japhy’s Soup and Noodles Local: Produce, fish, cheese, grass1563 G St., Arcata fed beef, breads, wine and beer.

707-826-2594 www.japhys.com The Pub at the Creamery Local: Grass-fed beef, tofu, summer 824 L St., Suite A, Arcata and winter squash, dry beans, root 707-630-5178 vegetables, cabbage, beets, lettuce, greens, herbs, tomatoes, onion, fruit, Find on Facebook leeks, quinoa, cucumber, peppers, Local: Produce when available, cheese, cider, gluten-free and vegeeggplant, potatoes, fruit and beer. tarian options.

La Trattoria Richard’s Goat Tavern 30 Sunny Brae Center, Arcata 401 I St., Arcata 707-822-6101 707-630-5000 www.latrattoriaarcata.com www.richardsgoat.com Local: Grass-fed beef, goat, lamb, richardsgoat@gmail.com fish, beans, dairy, cheese, olives, Local: Fruit, herbs, wines, beers, grains, year-round produce, beer spirits, grass-fed beef and herb tea. and wine.

Salt Fish House 935 I St., Arcata 707-630-5300 www.saltfishhouse.com Local: Produce, fish, shrimp, goat cheese and wine. Offering to-go and outdoor seating.

Slice of Humboldt Pie 828 I St., Arcata 707-630-5100 www.sliceofhumboldtpie.com

RESTAURANTS

Arcata Pizza and Deli 1057 H St., Arcata 707-822-4650 www.arcatapizza.com Local: Fish, beer and cider.

info-orders@sliceofhumboldtpie.com

Sweet and savory pies. Local: Grass-fed beef, vegetables, fruit, cheese, chocolate and coffee.

Stars Hamburgers 1535 G St., Arcata 707-826-1379 Local: Buns and grass-fed beef.

Also has location in Eureka.

Sushi Spot 670 9th St., Arcata 707-822-1221 www.sushispotarcata.com Local: Quail eggs, smoked and fresh albacore, smoked salmon, tofu, mustard sauce, flour, beer and wine.

Also has location in McKinleyville.

T’s Café North 860 10th St., Arcata 707-826-2133 www.tscafenorth.food-ts.com tscafenorth@gmail.com Local: Greens and other vegetables, fruit, cheese, bread and rolls including gluten-free, smoked fish, dairy, chai, grass-fed beef, hot sauces, tofu, ciders, beer and wines.

Tomo Japanese Restaurant 708 9th St., Arcata 707-822-1414 www.tomoarcata.com Local: Produce, fresh and smoked fish, tofu and wine.

Wildflower Café 1064 G St., Arcata 707-822-0360 www.wildflowercafebakery.com Local: Lettuce, kale, beets, squash, potatoes, gluten-free bread, fruit, cheese, tofu, beer, wine and coffee.

WildPlatter Café at Wildberries Marketplace 747 13th St., Arcata 707-822-0095 wildberries.com/wildplatter-cafe Local: Produce, mushrooms, quinoa, tofu, grass-fed beef, tuna, jerk, salsa, sauces, pasta, pastries, breads and burritos.

103

RESTAURANTS

Bandit Savory & Sweet 525 2nd Street, Suite 101, Eureka banditsavoryandsweet@gmail.com Local: Seasonal food and coffee.

Ecos Café (at Sequoia Park Zoo) 3414 W St., Eureka 707-441-4840 www.sequoiaparkzoo.net Local: Produce from own garden, grass-fed beef, ice cream, cheese and Natty veggie burgers.

Humboldt Soup Company 1019 Myrtle Ave., Eureka 707-268-8298

The Boardroom 3750 Harris St., Eureka (at the Redwood Acres Fairgrounds) 707-572-5129 sonnysimonian@gmail.com Local: House-made meat and cheese, other local cheese, wine and beer.

Eureka Natural Foods Kitchens 1450 Broadway, Eureka 707-442-6325 www.eurekanaturalfoods.com Local: Grass-fed beef, tofu, local organic produce, sandwiches and hot bar. Also has location in McKinleyville.

Jerk Kitchen 427 W Harris St., Eureka 707-407-0586 Instagram @the_jerk_kitchen Authentic Jamaican food with imported drinks, vegetarian options and desserts.

Brick and Fire Bistro 1630 F St., Eureka 707-268-8959 www.brickandfirebistro.com brick.fire@att.net Wood-fired & Mediterranean menu.

Local: Produce from own garden.

Five Eleven 511 2nd St., Eureka 707-268-3852 Local: Produce, goat cheese, oysters, other seafood, dairy, bread and tofu.

Humboldt - Blue Lake

Humboldt - Eureka

Alice’s Restaurant Tribal Owned Blue Lake Casino Hotel 777 Casino Way, Blue Lake 877-252-2946 x 2781 www.bluelakecasino.com Local: Cheese, oysters, quinoa, seasonal produce and fruit, local flour, chocolate, cookies, pie, hot sauce, barbecue sauce, mustard sauce, jam, coffee, chai, beers and distilled spirits.

Café Marina 601 Startare Dr., Eureka (Woodley Island) 707-443-2233 www.cafemarina.net Local: Crab, fish, cheese, wine and beer.

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brick & fire

Thank You for Sponsoring the Food Guide!

the sea grill 104

Café Nooner 2910 E St., Eureka 707-407-3664 www.cafenooner.com Local: Grass-fed beef, goat cheese, honey, cheese, produce, bread, fruit, beer, wine, coffee and chai.

Café Waterfront 102 F St., Eureka 707-443-9190 www.cafewaterfronteureka.com Local: Produce, oysters, seafood and grass-fed beef for hamburgers.

Cocina Mariposa 4750 Fairway Dr., Eureka 707-599-2469 www.cocinamariposa.com cosinamariposa11@yahoo.com Local: Homemade tortillas, organic, locally sourced produce when available.

Delish on 5th 440 F St., Eureka 707-273-5155 www.delishon5th.com Kitchen store and deli. Quality selection of deli meats and cheeses.

Local: Produce, jellies, hot sauce, Cypress cheeses and other local food-related items.

Gabriel’s Restaurant 216 E St., Eureka 707-599-1388 www.gabrielseureka.com gabrielsrestaurant216@gmail.com Local: Produce, oysters, cheese, wine, beer and liquor.

Gold Rush Coffee 2742 Broadway, Eureka 707-442-2333 www.goldrushcoffee.net goldrushcoffee@outlook.com Drive-thru coffee shop also serving smoothies and deli food. Local: smoked fish, Chais, Larrupin dill sauce, coffee and pastries.

The Greene Lily 307 2nd St., Eureka 707-798-6083 thegreenelily@yahoo.com Local: Produce from local farmers’ markets, coffee, bread and tortillas.

Humboldt Bay Bistro 1436 2nd St., Eureka 707-443-7339 www.humboldtbaybistro.com glasshouse2p@gmail.com Local: Produce, oysters, fish, crab, coffee, beer, cider and wine.

Humboldt Bay Provisions 205 G St., Eureka 707-672-3850 www.humboldtbayprovisions.com

humboldtoyster@gmail.com Local: Oysters, cheese, wine, beer and kombucha.

www.humboldtsoupcompany.com

Local: Mixed greens, majority of vegetables from many local farms, mushrooms, coffee and chai.

Living the Dream Ice Cream 1 F St., on the Boardwalk, Eureka 707-407-3508 www.dreamicecream707.com dreamicecream707@gmail.com Catering available. Local: Handmade ice cream with local ingredients including seasonal fruit.

Los Bagels 2nd and E Streets, Eureka 707-442-8325 www.losbagels.com Local: Berries, basil, peaches, grass-fed beef, smoked fish, goat cheese, dairy, herbs, produce, spreads and tofu. Also has location in Arcata.

Lost Coast Brewery and Café 617 4th St., Eureka 707-445-4480 www.lostcoast.com cafe@lostcoast.com Local: Grass-fed beef, cheese, bread, dairy, goat cheese, tofu and beer.

North Coast Co-op 25 4th St., Eureka 707-443-6027 www.northcoast.coop Local: Seasonal local produce and a variety of local products in deli and bakery. The grab-n-go case features items from a variety of local vendors.

Also has location in Arcata.

Oberon Grill 516 2nd St., Eureka 707-443-3663 www.oberongrill.net oberon.grill@gmail.com Local: Berries, apples, rhubarb, produce, herbs from the garden, beer, wine, distilled spirits, cheese, wild foraged mushrooms and microgreens.

The Wine Cellar 407 Second St., Eureka 707-798-5006 Local: Wine, cider, cheese, bread, honey, seasonal fruit and chocolate.

Calico’s Café 808 Redwood Dr., Garberville 707-923-2253 Local: Produce, grass-fed beef, tofu, beer, wine and coffee.

Mi Mochima Restaurant 210 Wave Dr., Shelter Cove 707-358-0460 Comfort American food with two or three nice dinner items. Beer, wine, Sangria in-house, to-go available.

Source most ingredients locally including local rockfish, crab and veggies. Jabanero and other peppers grown in owner’s garden.

Cecil’s New Orleans Bistro 773 Redwood Dr., Garberville (Upstairs at Jacob Garber Square) 707-923-7007 Ridgetop Café and Coffee Barn Local: Produce in season from local 623 Fernbridge Dr., Fernbridge farms, fish and meat when possible, Redwood Palace 707-786-3900 Pachanga Mexicana jams, dairy, apple juice, coffee, beer 6735 Avenue of the Giants, Miranda ridgetopcafe@gmail.com 1802 5th St., Eureka 707-223-5749 and wine.

Local: Pasture-grazed grass-fed 707-442-2587 www.redwoodpalacemiranda.com beef, hot dogs, jerky and local eggs.

Eel River Café www.pachangamexicana.com Local: Oysters, produce, cheese, 801 Redwood Dr., Garberville pachangamexicana@att.net grass-fed beef, beer and wine.

707-923-3783 Humboldt - Ferndale Local: Produce as much as possible Local: Grass-fed beef and cage-free Woodrose Café when available and local eggs.

911 Redwood Dr., Garberville eggs.

The VI Restaurant The Sea Grill 707-923-3191 400 Ocean Ave., Ferndale Gyppo Ale Mill 316 E St., Eureka www.thewoodrosecafe.com 707-786-4950 1661 Upper Pacific Dr., Shelter Cove 707-443-7187 Local: Produce, tofu, fresh juices, www.virestaurant.com 707-986-7700 www.seagrilleureka.com mushrooms, beers, coffee, dairy, dine@virestaurant.com www.gyppo.com seagrill316@gmail.com cheeses, grass-fed beef and fresh Full and varied menu, using locally Local: oysters, Dungeness crab, bay grown or produced products wher- Local: Organic and locally sourced organic tortillas. meals, including local caught fresh shrimp, herbs, microgreens, petrale ever possible. fish and 12 rotating beers on tap sole, rockfish, mushrooms. made in house.

Shenanigans Pizza Humboldt - Fortuna Home Cooking 1604 4th St., Eureka Take and Bake Pizza 707-407-3814 Angelina Wood Fired Kitchen 47 Briceland-Thorn Rd., Redway, Local: Organic greens and herbs.

281 Fernbridge Dr., Fortuna 707-923-4961 707-725-7000 Siren’s Song Tavern Local: Pizzas, salads, sandwiches, Hand tossed wood burning oven 352 2nd St., Eureka raw food, seasonal pies and milled pizza. Local: Lamb, beef, produce, 707-798-1030 flour. cheese, ice cream, wine and beer.

Local: beer and cider.

The Lost French Man Sixth and E Neighborhood Eatery 3344 Redwood Dr., Redway Humboldt - South 603 E St., Eureka 707-923-2030 707-445-8783 www.thelostfrenchman.com Amillia’s Café www.sixthande.com Local: Vegetables, fruit, cheese, 443 Melville Rd., Garberville Local: Grass-fed beef, buns, beer honey, wine and beer.

707-923-4340 and produce. www.amillias.com Local: Produce, cheese, grass-fed Stars Hamburgers beef, fish, tofu, dairy, jam, coffee, 2009 Harrison Ave., Eureka beer and wine. Organic whenever 707-445-2061 possible.

Local: Grass-fed beef, pita bread, gluten-free bread and desserts. Also Avenue Café has location in Arcata.

6743 Highway 254, Miranda (Avenue of the Giants) Surfside Burger Shack 707-943-9945 445 5th St., Eureka www.avenuecafe.biz 707-268-1295 Local: Produce, dairy, beer and www.surfsideburgershack.com wine.

Local: Grass-fed beef, gluten-free bread, cider and beer.

Benbow Historic Inn 445 Lake Benbow Dr., Garberville A Taste of Bim 707-923-2124 Black Owned Business www.benbowinn.com/dining/ 613 Third St., Eureka Local: Herbs and vegetables from 707-298-7099 their own garden; dairy, cheese, fish, www.atasteofbim.com Stews, fish, various curries, burgers, mushrooms, beef, oysters, berries, stone fruit, honey, wine and beer. beer/wine/cider/kombucha.

Humboldt - Fernbridge

RESTAURANTS

Old Town Coffee and Chocolates www.oldtowncoffeeeureka.com Local: Coffee, chocolate, cream cheeses, bread, chai, pastries, cutout cookies, cakes, sauces and jam.

• Henderson Center 502 Henderson Street, Eureka 707-442-1522 • Old Town 211 F St., Eureka 707-445-8600

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GROCERY STORES & FISH MARKETS

Grocery Stores This section includes locally owned/operated grocery stores that carry local products.

Del Norte Wild Rivers Market 450 M St., Crescent City 707-464-1926 www.wildriversmarket.com Daily 9:00 a.m.-7:00 p.m.

Fieldbrook Market and Eatery 4636 Fieldbrook Rd., McKinleyville 707-633-6097 Eureka Natural Foods www.fieldbrookmarket.com www.eurekanaturalfoods.com Small grocery and restaurant with Offering all organic (and local when many local grocery items plus local possible) produce, including from beers and ciders on tap. Locally Green Spiral Farm, Rain Frog Farm, made leather products, jewelry, Willow Creek Farm and Wild Rose lotions and essential oils. Local Farm. Also carries many local packgrass fed beef and local fruits and aged foods and beverages. vegetables whenever available.

See more on inside front cover Tues.-Thurs. 8:00 a.m.-8:00 p.m.

• Eureka (1450 Broadway) Friday 8:00 a.m.-10:00 p.m.

707-442-6325 Sat.-Sun. 9:00 a.m.-8:00 p.m.

Daily 7:00 a.m. to 9:00 p.m.

• McKinleyville (2165 Central) Murphy’s Markets 707-839-3636 www.murphysmarkets.net Daily 7:00 a.m. to 9:00 p.m. cavelar@murphysmarkets.net Each location has a deli offering many selections for breakfast, lunch and dinner made fresh daily or as you wait. Wraps, salads, pizza, crab cakes, fruit and more.

• Cutten (4020 Walnut Dr.) 707-443-7388 Daily 7:00 a.m.-10:00 p.m.

• Glendale (1451 Glendale Dr.) 707-822-1157 Weekdays 6:30 a.m.-10:00 p.m.

Sat.-Sun. 7:00 a.m.-10:00 p.m.

• Sunnybrae (785 Bayside Rd.) 707-822-7665 Mon.-Sat. 7:00 a.m.-11:00 p.m.

Sunday 7:00 a.m.-10:00 p.m.

• Westwood (100 Westwood Center / Alliance Road, Arcata) 707-822-0411 Mon.-Sat. 7:00 a.m.-11:00 p.m.

Sunday 7:00 a.m.-10:00 p.m.

• Trinidad (Main and View St.) 707-677-3643 Daily 7:00 a.m.-10:00 p.m.

Humboldt - North

North Coast Co-op www.northcoast.coop Daily 7:00 a.m.-9:00 p.m.

See more on back cover • Arcata - 811 I St. 707-822-5947 • Eureka - 25 4th St. 707-443-6027 Wildberries Marketplace 747 13th St., Arcata 707-822-0095 www.wildberries.com Daily 6:00 a.m.-midnight.

Humboldt - South Chautauqua Natural Foods 783 Locust St., Garberville 707-923-2452 www.chautauquanaturalfoods.com

Mon.-Sat. 9:00 a.m.-7:00 p.m.

Sunday 10:00 a.m.-5:00 p.m.

Humboldt - Inland River Song Natural Foods 80 Country Club Dr., Willow Creek 530-629-3148 Find on Facebook Mon.-Sat. 9:00 a.m.-7:00 p.m.

Sunday 10:00 a.m.-6:00 p.m.

Thank You for Sponsoring the Food Guide!

twisted tree bakery 106

This section includes locally owned and operated fish markets.

Del Norte Crescent Seafood 170 Marine Way, Crescent City 707-460-1115 Freshly caught fish and other seafood, smoked seafood.

Humboldt - North Ashley’s Seafood 1548 Reasor Rd., McKinleyville 707-839-9059 ashleysseafood@gmail.com Products: Fresh locally caught fish and crab from our boat to your table. Either caught ourselves or sourced from other local fishermen and Shellfish farms. Markets: Arcata Plaza (summer and winter) and others during summer.

Katy’s Smokehouse and Fish Market 740 Edwards St., Trinidad 707-677-0151 www.katyssmokehouse.com Fresh and smoked fish, shellfish, canned gourmet albacore tuna, smoked salmon jerky. Open Wed.Mon. 9:00 a.m. - 4:00 p.m. and by appointment. Locally owned for 75 years.

Oceana Hooknline Seafood H Dock, Woodley Island Marina, Eureka

Featuring local product in every department!

707-362-5054 Find on Facebook hooknlineseafood@yahoo.com Fresh, sustainably caught, hook and line seafood direct from our boat to your hands.

GROCERY STORES & FISH MARKETS

Fish Markets

Full service deli at all 5 locations! Serving local products, like Brio bread and Los Bagels!

More than a grocer, your neighbor since 1971! www.murphysmarkets.net SUNNY BRAE | CUTTEN |TRINIDAD| GLENDALE | WESTWOOD

Restaurant & Catering Catering Using Seasonal, Fresh Made from scratch for 20&years Local Ingredients

Featuring local seasonal Made fromingredients Scratch for 20 years 707-442-2587

pachangamexicana@att.net www.pachangamexicana.com

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108

PACKAGED FOODS

This section includes locally owned/operated packaged food producers. Many use local ingredients when possible.

BAKED GOODS & GRAINS

Glee’s Baking and Milling Company Ferndale 707-601-0070 everglee@yahoo.com Bread and pastries from local grains (some wheat free); mill their own flour. Call for special orders and appointments.

The R.O.S.E Homemaker 2715½ I St., Eureka 707-267-3007 larosadesharon@yahoo.com Low-carb, keto, vegan, and gluten-free breads and cakes. Call or email for how to purchase.

CANDIES & CHOCOLATES Cacao Cocoon Chocolate 5425 Ericson Way, Suite 5, Arcata 707-672-6821 www.cacaococoon.com cacaococoon@gmail.com Silky honey spun chocolate.

PACKAGED FOODS

Packaged Foods Royal Cookie Capers 100 Ericson Ct., Suite 145, Arcata Arise Bakery Jameson Creek Ranch, LLC 707-822-0492 100 Ericson Ct., Suite 115, Arcata 400 Dick Smith Rd., Fortuna www.royalcookiecapers.com Chocolate Tángara www.arisebakerygf.com 707-725-8616 / 707-502-6242 info@royalcookiecapers.com Bean to bar single origin chocolate arisebakery@gmail.com leslie@jamesoncreekranch.com Family operated wholesale bakery 707-496-8324 Gluten-free wild yeast sourdoughs, specializing in vegan and dairy free www.chocolatetangara.com yeasted breads, sweet and savory Pastries and confections (English david@chocolatetangara.com baked goods using organic ingredi- toffee and almond tortes, etc.). Also cakes, cookies and breads.

Available at farmers’ markets and ents. On-site by appointment only. at various farmers’ markets.

Sticks and Scones local stores.

Also at Arcata farmers’ market.

Crescent City Los Bagels 307-251-9595 Desserts on Us Beck’s Bakery www.losbagels.com jpearcey@gmail.com Baklava, Lacey’s cookies. See 100 Ericson Ct., Suite 100C, Arcata office@losbagels.com Delicious baked goods using fresh listing under baked goods.

707-840-8004 Organic bagels, pastries, bread and and locally acquired ingredients. www.becksbakery.com cream cheese spreads.

Pies and baked goods to order. Also Dick Taylor Craft Chocolate info@becksbakery.com 4 West 4th St., Eureka • Arcata at Crescent City farmers’ market.

Wholesale bread bakery infuses www.dicktaylorchocolate.com 1085 I St., Arcata regionally grown grains in all of their Twisted Tree Bakery info@dtchocolate.com 707-822-3150 organic breads and other baked 634 Burnt Stump Ln., Fieldbrook Small-batch bean to bar craft chocgoods. Flour milled on site. Contact • Eureka 707-497-4958 olate. Specializing in single origin 2nd and E Streets, Eureka for whole grain bread subscription. sdiemer4@gmail.com two-ingredient chocolate. Made 707-442-8325 Also at Arcata & Fortuna farmers’ Fresh homemade baked desserts in Eureka using ethically sourced markets.

Mandy’s Macs available by special order. ingredients. Check website for tour 707-601-4949 information.

Brio Breadworks mandysmacs@gmail.com 1309 11th St., Suite 101, Arcata Wild Rose Farm Macarons. Available at Kneeland 707-822-0791 Blue Lake Hum Yum Glen Farm Stand. www.briobaking.com 707-834-4115 100 Ericson Ct., Arcata brio@humboldt1.com Natural Decadence blakerichard3967@gmail.com www.humyum.com Artisan hearth breads and pastries 3750 Harris St., Eureka Quinoa. Also at Arcata farmers’ humyumcaramels@gmail.com Also sold at Arcata farmers’ market (At Redwood Acres Fairgrounds) market.

Caramels and caramel sauces; in and on site at Café Brio.

707-444-2629 local stores or contact for direct www.raisedglutenfree.com sales.

Desserts on Us Gluten-free pies, cookies and short57 Belle Falor Ct., Arcata bread. Specializing in allergen-free 707-822-0160 Stone Ground Long Fermented Local Grains natural desserts not containing www.dessertsonus.com gluten, nuts, egg or dairy. operations@dessertsonus.com Baklava, Lacey’s cookies.

North Coast Co-op Bakery & Deli www.northcoast.coop Frankie’s New York Bagels Breads, pastries, sandwiches, 3750 Harris St., Eureka salads and more.

(At Redwood Acres Fairgrounds) • Arcata (811 I St.) 707-599-3305 707-822-5947 www.frankiesbagels.com • Eureka (25 4th St.) frankiesnybagels@gmail.com 707-443-6027 New York style bagel bakery. Thurs.Sun. 8:00 a.m.-1:00 p.m.

Curbside Retail Wholesale 707-840-8004 Bread Shares www.becksbakery.com

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PACKAGED FOODS

Jameson Creek Ranch English toffee and almond tortes.

See listing under baked goods.

Kenny’s Chocolates 425 Snug Alley, Suite B, Eureka 707-445-8015 www.kennyschocolates.com

Humboldt Herbals 300 2nd St. Eureka 707-442-3541 www.humboldtherbals.com emailus@humboldtherbals.com Organic tea and spice blends. Also on-site sales.

kennyschocolates@suddenlinkmail.com Humboldt Hot Sauce

Small-batch, handcrafted chocolates made from the finest ingredients.

Peace Pops 100 Ericson Ct., Arcata 707-499-6387 peace.pops@hotmail.com Hand-made ice pops made with natural ingredients. At events and local natural food stores; contact for direct sales.

DRESSINGS, SAUCES & SPICES

Arcata 707-845-1800 www.humboldthotsauce.com humboldthotsauce@gmail.com Hot sauces.

Humboldt Spice Company Fortuna 707-834-1259 www.humboldtspiceco.com katie@humboldtspiceco.com Rubs and spice mixes made only from sea salt and certified organic herbs. Direct orders by phone or website.

Humboldt Smokehouse Blackberry Bramble BBQ 310 5th St., Eureka Blue Lake 707-497-6261 707-502-9872 www.humboldtsmokehouse.com www.blackberrybramblebbq.com dave@humboldtsmokehouse.com blackberrybramblebbq@gmail.com Barbecue sauces and meats.

Sauces and BBQ catering.

J Catering Boehm’s Café Specialty Foods Garberville 926 13th St., Fortuna 707-986-4439 707-725-6232 www.jcaterings.com www.boehmscafe.com/retail info@jcaterings.com sisstars4@yahoo.com Lindah’s Mustard Sauces, jelly and pickled foods.

Blue Lake Casa Lindra Salsa 707-668-1868 5425 Ericson Way, Suite 1, Arcata www.tomasosspecialtyfoods.com 707-822-7933 tomasosspecialtyfoods@hotmail.com Burritos and salsa.

Hot and sweet mustards.

Earth ‘N’ Hands Farm 3555 Thorpe Ln., Kneeland 707-599-4458 dean.enhfarm@gmail.com 16 fresh pepper sauces using peppers from own farm. Also sells at Arcata and Eureka farmers’ markets.

Marie-Louise’s All Natural Seasonings and Finishing Salts Bayside 707-876-6221 gotseldemer@gmail.com Artisan seasoning and finishing salts. Also at Arcata farmers’ market.

Fortunata’s Blue Lake 707-668-1868 www.tomasosspecialtyfoods.com

Mas Salsa Por Favor Blue Lake 707-668-1868 www.tomasosspecialtyfoods.com

Directory:

tomasosspecialtyfoods@hotmail.com tomasosspecialtyfoods@hotmail.com

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Pasta sauces.

Fresh salsas.

Fungaia Farm Arcata 707-444-3799 www.fungaiafarm.com fungaiafarm@gmail.com Products: Fresh Mushrooms, Tinctures, Spice Mixes, Workshops.

Sales online and at events.

Mazzotti’s Italian Food 773 8th St., Arcata 707-822-1900 www.mazzottis.com House Italian dressing.

Nonna Lena’s 5425 Ericson Way, Suite 2, Arcata 707-845-5146 www.nonnalena.com ctimek@nonnalenas.com All-natural pestos, hummus and spreads. Vegan options.

Pacificflake.com Inc. 1 TCF Drive, Suite B, Samoa 760-715-4801 www.pacificflake.com bryon@pacificflake.com culinary sea salt harvestry, creating flake sea salt using a slow cook method, hand harvested from the cold and pure waters of Northern California.

Rita’s Salsa 12 W 4th St., Eureka 707-601-7749 www.RitasCafe.com jared@ritascafe.com Fresh salsa.

Roy’s (Roi’s) Club Italian Products Blue Lake 707-668-1868 www.tomasosspecialtyfoods.com

Smokey Jim’s BBQ Sauce Blue Lake 707-668-1868 www.tomasosspecialtyfoods.com tomasosspecialtyfoods@hotmail.com

A classic barbecue sauce.

Ted and Barney’s 707-443-3641 www.tedandbarney.com Meat seasonings.

Union Son Canning Company McKinleyville 707-972-7851 www.unionsoncanning.com unionsoncanning@gmail.com Nutritional yeast-based seasoning.

Weitchpec Chile Company Blue Lake 707-668-1868 www.tomasosspecialtyfoods.com tomasosspecialtyfoods@hotmail.com

Humboldt Green, Habañero, Klamath Red hot chili sauces.

DAIRY & EGGS Alexandre Family Farm

tomasosspecialtyfoods@hotmail.com 8371 Lower Lake Rd., Crescent City

House-made basil vinaigrette and marinara sauce.

707-487-1000 www.alexandrefamilyfarm.com

Rumiano Raised To Matter Crescent City 707-616-8166 www.raisedtomatter.com kwalker@rumianocheese.com Ghee produced from Humboldt and Del Norte pastures.

Organic A2 milk, yogurt, eggs, beef and pork. Also available at farm store. See listing under Farm Stands (different address).

Shamus T Bones 1911 Truesdale St., Eureka 707-407-3550 www.shamustbones.com Barbecue sauce.

vanessa@alexandrefamilyfarm.com

Cypress Grove Arcata 707-825-1100 www.cypressgrovecheese.com info@cypressgrovecheese.com Award-winning specialty goat cheeses. Available at local grocery stores and specialty shops.

Spring Hill Farmstead Goat Cheese B AY S I D E , C A L I F O R N I A

Gold Nugget Ghee Arcata 562-453-5527 www.goldnuggetghee.com daniel@goldnuggetghee.com Traditional, chocolate and mushroom ghee. Also available online.

Rumiano Cheese Company 511 9th St., Crescent City 866-328-2433 www.rumianocheese.com Organic and non-organic cheese.

Also available in on-site store.

Spring Hill Farmstead Goat Cheese Bayside 707-616-1093 springhillfarmstead@gmail.com Goat cheese; LaMancha dairy goats. Also at Arcata farmers’ market, Kneeland Glen farm stand and local restaurants.

Trinidad Bay Company 5425 Ericson Way, Suite 1, Arcata 707-822-7933 Flavored cream cheese spreads.

FISH & SEAFOOD Katy’s Smokehouse and Fish Market 740 Edwards St., Trinidad 707-677-0151 www.katyssmokehouse.com Smoked fish and shellfish, canned fish, smoked salmon jerky. Fresh fish and crab. Available at on-site store.

Wild Planet Foods, Inc. 1585 Heartwood Dr., Suite F, McK. www.wildplanetfoods.com

JAMS, JELLIES & PRESERVES

customerservice@wildplanetfoods.com

Diane’s Sweet Heat A full line of sustainably caught canned seafood including pole and 100 Ericson Ct., Arcata line caught tuna, wild Alaska salm- 707-599-5559 on, sardines, yellowtail, mackerel www.dianessweetheat.com dianessweetheat@yahoo.com and anchovies.

Jams that blend sweet fruit and spicy habañero peppers.

HONEY

Honey Apple Farms Arcata Collett’s Humboldt Honey 707-822-6186 146 Kelsey Ln., Myers Flat ronald.honig@gmail.com 707-943-3322 www.collettshumboldthoney.com Apple butter, apple cider vinegar. At Arcata farmers’ market.

Also at gift shops.

Monastery Creamed Honey Redwoods Monastery, Whitethorn 707-986-7419 store.redwoodsabbey.org honey@redwoodsabbey.org Flavored and creamed honey.

My Honey’s Produce Smith River 707-218-7379 Find on Facebook harleyuc13@gmail.com Raw local honey. Available at Crescent City farmers’ markets.

McIntosh Farm Willow Creek 530-629-4145 vistarose@netzero.net Jam, apple butter, and jelly.

Markets: Arcata Plaza (summer and winter), Eureka (Old Town and Henderson Center), McKinleyville and Fortuna.

Mad River Farm Food 100 Ericson Ct., Suite 140, Arcata 707-822-0248 www.mad-river-farm.com bartlettmrf@gmail.com All natural jams, jellies, preserves, barbecue sauce and fruit butters.

Contact for direct sales.

Reed’s Bees Arcata 707-826-1744 Honey, beeswax candles, propolis.

Available at Arcata farmers’ market. Oceanside Jams Native Owned River Bees Loleta 156 Ewan Ave., Shively 707-273-7425 707-223-6893 Find on Facebook www.talltreesbees.com oceansidejams@yahoo.com Honey, bee pollen, beeswax, laven- Preserving Native American berries der honey, Humboldt Gold Honey and unique flavors. Full selection brand and queen bees. Available at available at Loleta Meat Market; Arcata farmers’ market. nationwide shipping available.

Tofu Shop Specialty Foods

Nourishing the neighborhood since 1980 Arcata, CA

Artisan Tofu & Sauerkraut Tofu - Patties - Spreads Smoked sticks - Soymilk Small-batch sauerkraut

Organic • Vegan • Gluten free

tofushop.com 707-822-7401

OTHER FOODS Boehm’s Café 926 13th St., Fortuna 707-725-6232 www.boehmscafe.com/retail sisstars4@yahoo.com Relish, cinnamon sauce, garlic, hot zucchini sticks, apple dumpling kits.

Celebrations Tamales and Sauces 100 Ericson Ct., Unit 130, Arcata 707-633-6375 / 707-616-4769 www.celebratetamales.com info@celebratetamales.com Made with organic corn masa. Also at Arcata farmers’ market.

PACKAGED FOODS

Eggs Freshly Made 369 Taylor Ct., Manila 707-616-4564 sm.opalach@gmail.com Fresh eggs from oganic fed free range chickens.

Henry’s Olives 4177 Excelsior Rd., Eureka 707-445-9527 www.henrysolives.com henrysolives@reninet.com Olives, tapenades, olive oil and preserved lemons. Available at the Co-ops, ENF, and Murphy’s.

Midwife Made Arcata www.midwifemade.com Humboldtvitalroots@gmail.com Kale chips; kale grown in Arcata.

Ryan Creek Root Cellar 3750 Harris St., Eureka (At Redwood Acres Fairgrounds) 707-616-3863 www.ryancreekmeat.com Cured, dried and smoked meats.

Available at The Boardroom.

Tofu Shop Specialty Foods 65 Frank Martin Ct., Arcata 707-822-7401 www.tofushop.com info@tofushop.com Organic, artisan tofu products available fresh, in burgers, sausage patties, smoked sticks and spreads.

Fresh soymilk and sauerkraut.

Trident Lightning Farms Arcata 707-826-0490 danielle@penandquilt.com Tomaso’s Specialty Foods Plum, peach and blackberry jam. At Blue Lake farmers’ markets.

707-668-1868 www.tomasosspecialtyfoods.com Zimmerman’s Country Kitchen tomasosspecialtyfoods@hotmail.com Blue Lake Frozen pizza, sauces, salsas. Dis707-668-1868 www.tomasosspecialtyfoods.com tributes for many local producers. tomasosspecialtyfoods@hotmail.com Vegan Dream

Jams and fruit syrups.

Bayside 707-826-1101 www.vegandream.com info@vegandream.com All-natural vegetarian jerky made with non-GMO soy.

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PACKAGED FOODS

This section includes locally owned and operated packaged beverage producers.

NON-ALCOHOLIC BEVERAGES Angie’s Chai Arcata 707-498- 6061 www.angieschai.com agrytness@angieschai.com Sweet and spicy chai sold in refillable growlers. Available at locally owned restaurants and coffee shops. Contact for direct sales.

Gold Rush Coffee 2742 Broadway St., Eureka 707-442-2333 www.goldrushcoffee.com Coffee locally roasted in Eureka.

Also at drive-thru coffee and sitdown coffee bar.

Humboldt Bay Coffee Company 520 2nd St., Eureka 707-444-3969 www.humboldtcoffee.com info@humboldtcoffee.com Locally roasted coffee, options for fair trade, single origin, and unique blends. Visit us at our tasting room or contact for direct sales or to join the coffee club.

Humboldt Herbals 300 2nd St. Eureka 707-442-3541 www.humboldtherbals.com emailus@humboldtherbals.com Organic tea and spice blends. Also on-site sales.

Humboldt Kefir Company 1334 Underhill Ave., McKinleyville 707-954-1650 humboldtwaterkefircompany@gmail.com

Prebiotic herbal infusion beverage.

Kinetic Koffee Company 550 South G St., Suite 19, Arcata 707-825-9417 www.kinetic-koffee.com officemanager@kinetic-koffee.com Premium, certified organic coffees from around the world.

Muddy Waters Coffee Company 4159 Central Ave., McKinleyville 707-268-1133 www.ilovemud.com chris@ilovemud.com 100% organic coffee.

Old Town Coffee and Chocolates www.oldtowncoffeeeureka.com Coffee and coffee liqueur.

• Old Town 211 F St., Eureka 707-445-8600 • Henderson Center 502 Henderson St., Eureka 707- 442-1522

winery

Directory:

Cabernet sauvignon ~ Merlot ~ UltraViolet Petite Sirah ~ Syrah

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Tel. 707.445.8679

www.violetgreenwinery.com

Seaquake Brewing Kombucha 400 Front St., Crescent City 707-465-4444 www.seaquakebrewing.com Brewery and family-style restaurant. Seabucha Kombucha: Fruit and other flavors.

Gyppo Ale Mill

Redwood Curtain Brewing

Cabot Vineyards

209 Ferris Ranch Rd., Orleans 1661 Upper Pacific Dr., Shelter Cove Company www.redwoodcurtainbrewing.com 707-496-5381 707-986-7700

Unfiltered beers. www.gyppo.com • Arcata (550 South G St., #4) family@gyppo.com 707-826-RCBC (7222) Craft brewery, taproom and restau• Eureka (1595 Myrtle Ave.) rant.

707- 269-7143 Humboldt Regeneration Brewery Signature Coffee Sponsor Seaquake Brewing 2320 Central Ave., Unit F McK. 3455 Redwood Dr., Redway 400 Front St., Crescent City 707-738-8225 707-923-2661 www.humboldtregeneration.com 707-464-4444 www.signaturecoffeecompany.com humboldtregeneration@gmail.com www.seaquakebrewing.com info@SignatureCoffeeCompany.com Grows own barley, hops, wheat, Brewery and family-style restauOrganic fair-trade coffee. rant. Canned beer available to go. other grains, fruit and herbs for use in beer. Community Supported Sweet Pea Gardens Six Rivers Brewery Brewery. Pick-up and Growler Bar. 1433 Freshwater Rd., Eureka 1300 Central Ave., McKinleyville 707-444-3180 / 707-499-3363 707-839-7580 Lost Coast Brewery sweetpgardens@gmail.com www.sixriversbrewery.com 1600 Sunset Dr., Eureka Organic herbal teas. friends@sixriversbrewery.com 707-445-4484 English-style brewing. www.lostcoast.com Wild Rivers Coffee Taproom and brewery. Tours, Crescent City tasting room and store. Call to 707-954-4572 WINERIES schedule or walk in for a free tour. www.wildriverscoffee.com wildriverscoffee@gmail.com Avidity Boutique Cellars Mad River Brewing Company Fresh roasted, gourmet quality, 4545 Briceland Rd., Redway 101 Taylor Way, Blue Lake whole bean coffee.

707-267-0851 707-668-4151 Instagram @farmer_ mykal www.madriverbrewing.com Tasting room in Redway. cindys@madriverbrewing.com CRAFT BREWERIES Traditional beers, specialty ales Briceland Vineyards and restaurant.

5959 Briceland Rd., Redway Eel River Brewing Company 707-923-2429 Port O’Pints Brewing Co. 1777 Alamar Way, Fortuna 1215 Northcrest Dr., Crescent City www.bricelandvineyards.com 707-725-2739 andrew@bricelandvineyards.com 775-745-8477 www.eelriverbrewing.com Open house events Thanksgiving www.portopints.com First certified organic brewery in and Memorial Day weekends. Tastportopints@gmail.com the nation and first hard sparkling ings June-Aug. Sat.-Sun. 1:00-5:00 Freshly brewed, award winning water on the West Coast. p.m.; Tasting and tours by appointcraft beer and rootbeer. Various ment year round. styles - flagship and seasonal.

www.cabotvineyards.com cabotvineyards@gmail.com Family-owned, small, estate winery.

Three vineyard locations.

Fieldbrook Winery 4241 Fieldbrook Rd., Fieldbrook 707-839-4140 www.fieldbrookwinery.com fieldbrookwinery@gmail.com Sales by phone, email or wine club.

PACKAGED BEVERAGES

Packaged Beverages

Flor d’Luna Boutique Winery Fieldbrook 707-296-6525 www.flordluna.wine flordlunawine@gmail.com For tasting, call or email for appointment or during Arts! Arcata at the Griffin, 937 10th St. Frog Alley Cellars 1436 Ambrosini Ln., Ferndale 707-786-4353 fbrazil@suddenlink.net Heart’s Leap Wines 5303 Boyd Rd., Unit G, Arcata 707-834-5422 www.heartsleapwines.com heartsleapwines@gmail.com Wine made with minimal processing. Direct sales at tasting room.

Monument Mountain Vineyards 2330 Monument Rd., Rio Dell 707-764-3752 monumentmtn1@gmail.com

Giving back to our community since 1988 Signature Coffee Company 3455 Redwood Drive Redway Ca 95560 707.923.2661

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PACKAGED BEVERAGES

Moonstone Crossing Winery 529 Trinity St., Trinidad 707-845-5492 www.moonstonecrossing.com donbremm@yahoo.com Direct sales at tasting room or order by phone or email.

Septentrio Winery 650 6th St., Arcata 707-672-2058 jared@septentriowinery.com

Whitethorn Winery 545 Shelter Cove Rd., Whitethorn 707-986-1658 www.whitethornwinery.com whitethornwinery@gmail.com Family-owned winery focusing on Pinot Noirs. Tastings by appointment.

Sumner Vineyards 510 Oliva Dr., Hayfork 844-430-4310 www.sumnervineyards.com North Story Wines msumner@sumnervineyards.com 955 I St., Arcata CIDERIES Pinot Noir, Pinot Gris, Chardonnay, 707-508-5175 www.wrangletowncidercompany.com Sauvignon Blanc and Rosé wine. wrangletowncidercompany@gmail.com We grow all of our own grapes in Humboldt Cider Company Small lot wines produced from Trinity County. Order via website or Numerous varieties of specialty Humboldt, Mendocino and Sonoma ask your retailer to stock our wine. crafted ciders. Humboldt Blend County vineyards offered by uses local apples. appointment for tasting and bottles Terragena Vineyard and Winery • Redwood Acres Cider Garden Dyerville Loop Road, Myers Flat to go. Woman owned. All are 3750 Harris St., Eureka 707-362-6807 welcome.

707-798-6023 www.terragenavineyard.com • Tap Room Downtown Old Growth Cellars chris@terragenavineyard.com 517 F St., Eureka 1945 Hilfiker Ln., Eureka Grapes from Humboldt, Mendocino 707-497-6320 www.oldgrowthcellars.com and Sonoma. Available via website rlima214@gmail.com Wrangletown Cider Company and at local retailers. Tasting and Tasting room Thurs.-Sat. 1:00 p.m.- tours by appointment.

955 I St., Arcata 7:00 p.m. Also available for special 707-508-5175 Trinity River Vineyards events. www.wrangletowncidercompany.com 3380 Foster Ave., Arcata wrangletowncidercompany@gmail.com Rocky’s Ridge Vineyard 707-825-5888 Locally produced ciders from Hum22522 State Hwy 299, Blue Lake www.trinityrivervineyards.com boldt County orchards. Tastings 707-601-0899 wfranklin@tsvg.com and bottle sales by appointment. www.rockysridgevineyard.com 100% Willow Creek and Mendocino Woman owned. All are welcome. info@rockysridgevineyard.com Viticultural Areas. Grown without Premier wines made with Humsynthetic pesticides or additives. boldt County hand-picked grapes. Tasting by appointment. Available Wines include Pinot Noir from own through local retailers and restauvineyard (available in 2021), Syrah, rants. Ships via website.

Merlot. Winery is sustainably run with off-grid electricity (solar- and Violet-Green Winery Bayside hydro-powered), managed with 707-445-8679 organic practices, zero waste.

Delivery/shipment available online. www.violetgreenwinery.com wine@violetgreenwinery.com Rosina Vineyards Grapes from Mendocino, Lake 751 Sorenson Rd., Redcrest and Napa counties; some grapes 707-722-4331 (Syrah Castelero) are certified www.rosinavineyard.com organic. Winery in redwood forest ed@rosinavineyard.com above Misty Hill Canyon near HumTastings by appointment. boldt Bay. Free local delivery.

DISTILLERIES Alchemy Distillery 330 South G St., Arcata 707-822-8013 www.AlchemyDistillery.com alchemydistillery@gmail.com Whisky and gin.

Dutch & Dewey Distillery 22522 State Hwy 299, Blue Lake 707-601-0899 www.dutchanddeweydistillery.com

info@dutchanddeweydistillery.com Small batch spirits - gin, vodka, coffee liqueur, and limoncello are each a Certified Craft Distilled Spirit™ and our place is a Certified Farm Distillery™ both by the American Distilling Institute. Sustainable practices include re-purposing materials, using off-grid power sources, capturing rainwater, focusing on nonGMO/local/organic ingredients, bottling on-premise, and composting/recycling for zero waste.

Humboldt Craft Distillery Eureka www.humboldtcraftspirits.com tastingnotes@humboldtcraftspirits.com

Vodka, rye, gin and Eureka! Chocolate Liqueur.

Humboldt Distillery 735 10th St., Fortuna 707-725-1700 www.humboldtdistillery.com Organic vodka, rum, brandy, and Humboldt’s Finest. Tours and tastings by appointment.

Jewell Distillery 120 Monda Way, Blue Lake 707-668-1810 www.jewelldistillery.com info@jewelldistillery.com Gin, Citron vodka and blackberry liqueur.

ENJOYING THE GUIDE?

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SCAN TO DONATE & KEEP IT FREE FOR EVERYONE

This section includes locally owned and operated medicinal herb producers.

Fungaia Farm Arcata 707-444-3799 www.fungaiafarm.com fungaiafarm@gmail.com Medicinal mushroom tinctures.

Sales online and at events.

Moonrise Herbs 826 G Street, Arcata 707-822-5296 www.moonriseherbs.com

Yemaya’s Apothecary Bayside 707-601-6447 www.yemayasapothecary.com customerservice@moonriseherbs.com yemaya@yemayasapothecary.com Five Finger Farms Bulk spices, herbs, essential oils, Handcrafted herbal teas, tinctures, 155 Lawson Ln., Ferndale tinctures, supplements and more. elixirs, infused vinegar tonics, 818-489-2565 infused oils and salves, body care, Moonshadow Farms Herbal Living & Healing www.fivefingerfarms.com and more using ethically wildcrafted 185 Cathey Ranch Road, Miranda 707-834-4372 fivefingerfarms@gmail.com and/or locally grown herbs (organic www.herballivingandhealing.com 707-943-3025 Medicinal Herb Farm. Products: ingredients whenever possible). contact@herballivingandhealing.com Find on Facebook (Moonshadow Dried herbs, flowers and roots, Herbal health and wellness Farms, Miranda, CA) Wild and Wise Herbal CSA tinctures, infused oils, hydrosols, toniandkurtstoffel@gmail.com consultations, custom formulations Petrolia fresh culinary herbs, goldenberries Wide variety of medicinal plants, and fl ower essences.

Nourishing 707-629-3391 and more. dried and packaged for the product line - Herbal Infusions. www.wildandwisecsa.com Freshwater Gardens Offers monthly online classes and community. Markets: Miranda, Herbal medicines inspired by the 5851 Myrtle Ave., Eureka Henderson Center, and Garberville. local harvest. Herbal CSA (see workshops.

707-407-7123 listing under CSA Farms), herbal Humboldt Herbals freshwatergardens@gmail.com medicines, herbal tea blends and Culinary herbs and teas. Medicinal 300 2nd St. Eureka herbal body care Online sales ship 707-442-3541 herbs and smudges. Markets: anywhere in the U.S. www.humboldtherbals.com Arcata, Eureka (Henderson and emailus@humboldtherbals.com Friday night).

Organic tea and spice blends. Also on-site sales.

Accepts Cal-Fresh EBT

Photo: North Coast Growers’ Association

MEDICINAL HERBS

Medicinal Herbs

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PET FOOD

Pet Food This section includes locally owned and operated pet food producers.

Dot’s Natural Pet Products 707-499-4529 www.dotsproducts.com info@dotsproducts.com Locally made, all natural pet health support. Available at NorthCoast Coops, both Eureka Natural, Moonrise, Humboldt Herbal, NorCal Pet, Humboldt Pet, and Fin-n-Feather.

All Dogs Biscuit Bakery 707-599-5197 alldogsbakery@gmail.com Hand-cut dog biscuits made with all natural, pure ingredients. Available at Eureka’s Friday Night Market, craft shows, flea market, Pierson’s Building Center, North Coast Coop, Fin and Feather Pet Shop and RMI.

THANK YOU FOR READING & SUPPORTING THE FOOD GUIDE! We’ve done our best to accurately represent the businesses listed within the directory, but mistakes can happen! Please contact businesses directly to verify their information and offerings. Corrections and additions for next year can be submitted to food.guide@cooperationhumboldt.com.

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Notes, Dreams & Garden Plans

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we here at Eureka Natural Foods commit ourselves to local, organic and GMO free foods. When you shop at Eureka Natural Foods you support the efforts of the food producers in your own back yard! we’ve always been, and will always be, an advocate of local and organic foods.

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Eureka 1450 Broadway St McKinleyville 2165 Central Ave (707)442-6325 (707)839-3636 Open 7 days a week 7am - 9pm Tuesday Senior 10% Discount thursday first responders 10% discount student saturday 10% discount

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