2022 Humboldt & Del Norte Community Food Guide by cooperation-humboldt

HUMBOLDT & DEL NORTE COMMUNITY

FOOD GUIDE En español

ACCESS . EQUITY . EDUCATION . EMPOWERMENT

2022 . ISSUE 02 FREE

HUMBOLDT Y COMUNIDAD DEL NORTE

GUIA DE ALIMENTOS ACCESO . EQUIDAD . EDUCACION . EMPODERAMIENTO

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

local Food system news Free & Low Cost Food resources

Learn to Grow Food at Home Find Locally Produced Foods

Cover Image: Adán Cervantes, Centro del Pueblo’s Community Garden Teacher & Coordinator Photo credit: Denise Villalva (see pg. 44)

WELCOME

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

to Cooperation Humboldt’s Community Food Guide! 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

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

Welcome! “Food sovereignty is 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. It puts 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.” – Declaration of Nyéléni, the first global forum on food sovereignty, Mali, 2007 Dear Reader, Welcome to the 2022 Community Food Guide! This publication is part of the Food Sovereignty program of Cooperation Humboldt, where 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. • Promoting justice, sovereignty and localization in our food system. 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.

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.

Tamara McFarland Editor; Food Team Coordinator 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 the articles available online in Spanish. To find these translations, please visit www. cooperationhumboldt.org/foodguide-spanish.

Photo: North Coast Growers’ Association

¡Bienvenid@! “La soberanía alimentaria es un derecho de los pueblos, a alimentos sanos y culturalmente apropiados, producidos mediante métodos sostenibles y ecológicamente justos, bajo su derecho a definir propios sistemas agrícolas y alimentarios. Anteponer necesidades de quienes producen, distribuyen y consumen alimentos en el centro de los sistemas y políticas alimentarias en lugar de las demandas de los mercados y las corporaciones.” – Declaración de Nyéléni, el primer foro mundial sobre soberanía alimentaria, Malí, 2007 Queridx lector, ¡Bienvenido a la Guía de Alimentos de la Comunidad 2022! Esta publicación forma parte del programa de Soberanía Alimentaria de Cooperación Humboldt, donde creemos que el acceso a alimentos nutritivos y culturalmente apropiados es un derecho humano fundamental que nunca debe depender de la riqueza o los ingresos. Hemos trabajado para crear una revista que promueva el acceso, la equidad, la educación y el empoderamiento de nuestro sistema alimentario local por medio de las siguientes prioridades: Honrar la historia, el conocimiento cultural y las experiencias de los pueblos indígenas locales, centrando sus voces.

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. Photo: North Coast Growers’ Association

Crear una herramienta atractiva, accesible y útil que apoye específicamente a lxs más necesitadxs. Apoyar a las empresas locales de alimentos, especialmente aquellas que históricamente han enfrentado desafíos para acceder a los recursos, incluidas las que pertenecen y son operadas por personas BIPOC y LGBTQ+. Promoviendo la justicia, la soberanía y la localización en nuestro sistema alimentario. Esperamos que disfruten la Guía, la compartan y nos comenten cómo la ha usado para hacer crecer la soberanía alimentaria local. El trabajo para crear esta publicación se llevó a cabo en territorio Wiyot no cedido. Somos afortunados de vivir, trabajar, jugar y crecer en este lugar, rodeados de belleza y abundancia, y agradecidos a los habitantes originales de esta tierra por su administración, tenacidad y generosidad.

Tamara McFarland Editor; Coordinador del equipo de alimentos Cooperación Humboldt 3

Contents

DEDICATION

SB 1383

Re-Sourcing our Source

California takes aim at food waste

30 BOUNTIFUL BENEFITS

MEETING NEEDS & SHIFTING CULTURE

Access to nutritious food is a fundamental human right

12 AS OUR BODIES & PLANET

A movement; a collection of growing methods and a philosophy

& LOCAL RESILIENCE

Embracing equality, balance and fairness

44 COMIDA DEL PUEBLO

20 CSAS:

An interview with Centro del Pueblo’s garden teacher, Adán Cervantes

GOOD FOR GROWERS, GOOD FOR EATERS

22 BUILDING RESILIENCY

40 PERMACULTURE’S THIRD ETHIC

USING EBT AT THE FARMERS’ MARKETS

Participate in our food system through Community Supported Agriculture

32 WHY GROW YOUR OWN? 36 WHAT IS PERMACULTURE?

16 SUPPLY CHAIN STRESS 18

OF BUSINESS GARDENS

Gardening is a powerful tool for personal and societal change

BECOME “INFLAMED,” HOW DO WE HEAL?

Keeping our community fed in the face of national supply chain shortages

26 NEW COMPOSTING LAW:

46 FARMING IN HARMONY WITH WILDLIFE

48 FUNGI FERVOR

IN YUROK HOMELANDS: FIRE & FOOD

Today’s mushroom cultivators blend native knowledge with modern technology

LOCAL + INSTITUTIONAL

Cal Poly Humboldt prioritizes local food

56 SEASONAL SALADS

& STIR FRYS

DIRECTORY LISTINGS FOR LOCAL FOOD RESOURCES BEGIN ON PAGE 64. 4

Contenido

26 NUEVA LEY DE

DEDICACIÓN

COMPOSTAJE: SB 1383

Reabastecimiento de nuestra fuente

California y su propuesta con el desperdicio de alimentos

SATISFACER NECESIDADES Y CULTURA EN MOVIMIENTO

El acceso a alimentos nutritivos es un derecho humano fundamental

12 A MEDIDA QUE NUESTROS

DE SUMINISTRO Y RESILIENCIA LOCAL

¿QUÉ ES LA PERMACULTURA?

TERCERA ÉTICA

44 COMIDA DEL PUEBLO

Una entrevista con el Centro del Pueblo profesor de jardinería, Adán Cervantes

Cal Poly Humboldt prioriza la comida local

46 AGRICULTURA EN ARMONÍA CON VIDA SILVESTRE

48 FERVOR POR LOS HONGOS

CONSTRUYENDO RESILIENCIA EN EL PATRIMONIO YUROK: FUEGO Y COMIDA

LOCAL + INSTITUCIONAL

40 PERMACULTURA DE Abrazando la igualdad, el equilibrio y la justicia

MERCADOS DE AGRICULTORES

Participe en nuestro sistema alimentario a través de la Agricultura Apoyada por la Comunidad

32 ¿POR QUÉ CRECER

La jardinería es una poderosa herramienta para cambio personal y social

18 USANDO EBT EN EL CSA: BUENO PARA LOS PRODUCTORES, BUENO PARA LOS QUE COMEN

DE JARDINES EMPRESARIALES

TU PROPIA COMIDA?

CUERPOS Y NUESTRO PLANETA SE “INFLAMAN”, ¿CÓMO SANAMOS?

16 ESFUERZO EN LA CADENA

30 BENEFICIOS ABUNDANTES

combinando el conocimiento nativo con la tecnología moderna

56 ENSALADAS DE TEMPORADA Y SALTEADOS

LAS LISTAS DE DIRECTORIOS SOBRE RECURSOS ALIMENTARIOS LOCALES COMIENZAN EN LA PÁGINA 64.

Contributors

Marva Sii~xuutesna Jones, (she/her) Tolowa | Yurok | Karuk | Wintu, is a community-builder with ancestral approaches at the forefront. Sii~xuutesna is committed to strong bonds of lineal responsibility of decolonization, while practicing and protecting these things that keep us whole.

Tamara McFarland (she/her) is a gardener, a mother and a lifelong resident of ancestral Wiyot territory. After operating a local small business for 14 years, Tamara now devotes her professional time to social change work as a co-founder, board member, and food team anchor for Cooperation Humboldt.

Megan Kenney (she/her) is the NCGA’s Director of Cooperative Distribution. She coordinates the Harvest Box and Farm to Freezer programs, organizes the food hub, and is a market manager. She has been honored as California’s 2022 Farmers’ Market Champion by the Community Alliance with Family Farmers.

Taylor Thompson (they/them) is a two-spirit 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 Program Manager for the Yurok Tribe Environmental Department.

Kimiko McNeill (she/her) is a healer and caregiver working as an occupational therapist doing physical rehabilitation. She also helps to anchor Cooperation Humboldt’s food team. Kimiko identifies as multicultural, and this perspective makes her devoted to improving equity and inclusion for all people.

Christi Nash (she/her) is an environmental educator, writer and activist pursuing a Masters in Wildlife while living in ancestral Wiyot territory. She focuses on social change, sustainable food systems, and improving human relationships with non-human animals.

Heather Jo Flores (she/her) - Farmer by day, writer by night. #foodnotlawns #permaculturewomen #freepermaculture. FREE online classes for people who love plants @heatherjoflores

Sean McCann (he/him) is a practitioner of Chinese medicine, gardener, mycophile, and revolutionary living in unceded Wiyot territory with his wife and 6-year-old daughter.

COOPERATION Sean McCann HUMBOLDT Tamara McFarland CONTRIBUTORS Kimiko McNeill

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

A. Muñoz Christi Nash

SPECIAL Indigenous stewards, past THANKS and present North Coast Growers’ Association North Coast Co-op Denise Villalva Brenna Quinlan

Tori McConnell is a Yurok tribal member with Káruk descent, born and raised in Eureka, CA. She received a B.A. in Native American Studies from UC Davis in 2021 and is currently a Káruk language apprentice under master speaker Julian Lang. Her artwork has been featured in Native News from California, Save the California Salmon, and on the cover of the North Coast Journal. An artist by nature, Tori’s recently renewed dedication to her work is directed towards deepening her practice in the coming year.

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.

Dedication Re-sourcing our Source By Marva Sii~xuutesna Jones, Tolowa/Yurok/Karuk/Wintu Ancestral Worldview Activist As xvsh (human beings) of Nvn-nvst-’a~ (Mother Earth), we must reflect our value of place-based connection. We reveal our value of place intentionally in how we love, how we walk and what we do. We are people of these places and living in these spaces; we must acknowledge place to remain connected and/or reconnect to ourselves through our hearts, minds and presence as we are mindful of our homeland. The value of place is a meaningful, deeply-seated practice of thousands of generations preexisting this lifetime. The connection of place comes through our relationship with source. These values of source are directly linked to our ancestral foods with positive impacts of community-building, increasing engagements with our environments and prioritizing the relevance and awareness of our active worldview balance. Place-based value aligns us with our source, as it is the core function of everything we are, everywhere we go and everything we do, as we create life itself. In this sense, source is defined as Nvnnvst-’a~ and all her beautiful offerings. Relationship with source is purposeful in our humble walk throughout our lifetime as we consciously engage our share here, at this time, in our most purposeful ways. It’s having the courage to be a model and expression of truth through meaningful approaches which is its ultimate form, love. Carrying this attention of place forth is ever so vital to enriching our health, wellness and very existence. Traditional seaweed gathering Photo: Marva Sii~xuutesna Jones

Caring for place and connecting with Nvn-nvst-’a~ illustrates our strong ties to uphold this relationship. Acknowledgement is a very deliberate act as it reconfirms our essences of source. These practices of value have been modeled and perpetuated by our Indigenous Tribal peoples of this very homeland (Tolowa, Yurok, Hupa, Wiyot and Karuk) who have lived in healthy balance with Mother Earth for millennia. These acts of connection come through prayer, song, dance, intention, reflection, respect, love and food. During these acts we acknowledge all life before us and yet to come after us; history, lineage, matriarchs, happiness, challenges, lessons, gifts and stability are reflected with strength, sustenance and balance through intentional deed and care. We are made of stardust, we are made of the exact same elements, minerals and compounds of Mother Earth. Undeniably, our sacredness goes beyond the scientific structures and is expressed through our relationships with source in a myriad of acts. The simple, yet very effective practice of acknowledgment, centers us and orients us to be mindful of where, how and what we carry forward. Holding onto this relationship is a daily approach. Daily reminders of gratitude shape our connections and strengthen our bonds. Comprehensive protocols to simple acts of sacredness enhance and uphold our relationship with source. Our ancient ceremonial practices illustrate these very

Being heartful and aware of our was-li~ (energy) is our ultimate truest form of self, through uplifted expression in its rawest forms. When we are actively conscious of how we create our was-li~, it guides our authenticity and ability to live in balance with source. Sharing our wasli~ through an active exchange cultivates our intentions as awareness is primal. We move to enhance our lives through this exchange in creating our lives. We must train our minds and hearts to elevate and vibrate in our own chosen forms and frequencies. Expressing the fullness of our own essence is vital to place-based connection. Healthy was-li~ exchange and attuning ourselves in our frequency is alchemy. Healthy balance syncs and uplifts these things that keep us whole. It’s caring for our food sources. It’s praying for these sources which nurture our energy. It’s harvesting and processing our foods with our youth. It’s talking to our foods while we are harvesting them, thanking them for their nutrients. It’s consuming these foods which engages us in their biomes and habitats. It’s living and loving through experiencing our places and defending their existence. It’s our intentions through deliberate acts that encourage us to be more in tune with our places. It’s participating in practices that engage all of our senses

to uphold our ancestors while preparing and creating unbroken space for our descendants. It’s our matriarchal bonds through our maintenance and growth of our matriarchal teachings. It’s nurturing these bonds with the women in our lives. It’s building and expanding these teachings, so they are securely tied to our future. It’s visiting our places we hold sacred. It’s giving back respect and acknowledging where we put our feet and spaces we cross or live. It’s looking at our own carbon footprint and paying attention to our waste. It’s ensuring our homelands survive beyond capitalism and protecting the rights of Mother Earth to exist. It’s being mindful of what we support and how we can help.

deepest part of resourcing our source as we manifest a world that returns to respecting our worldview of place-based blessings. It’s a way of life, it’s a mindset that we choose in how we relate to our source. We were passed this relationship to nurture our homelands and ultimately ourselves. ................................... Marva Sii~xuutesna Jones is a community-builder with ancestral approaches at the forefront. Service and advocacy are offered in grassroots, community-driven and tribally-focused initiatives. Sii~xuutesna is committed to strong bonds of lineal responsibility of decolonization, while practicing and protecting these things that keep us whole.

It’s speaking up and showing up to defend our very existence in a world where everything is a commodity, and worth is only measured by money. It’s being that voice at water board meetings, air quality board meetings and at global climate actions. It’s being at actions to safeguard and protect our places threatened by development and corporate abuse. It’s our responsible stand of keeping these things we hold sacred, sacred.

Ch’vski Jones, water protector Photo: Marva Sii~xuutesna Jones

It’s engaging our youth by modeling, teaching and showing techniques, protocols and practices to sustain our value of place-based connections. It’s restoring and renewing our approaches with rooted balance offered in a loving way to foster empathy to others and ourselves. It’s being conscious of all these things that keep us thriving. It’s being mindful of our choices and how we treat things, people and ourselves. It’s how we think, how we talk and how we share. This is the

En español

acts of care still practiced today. Coming together as one to praise and thank our Mother Earth and all its sustenance remains strong. We do not limit our celebration of sacredness, as ceremony is a daily practice and relates to our direct overall well-being. Gratitude keeps our minds and hearts focused on the good things this life offers us and our foods are an essential and primary component of this relationship. Upholding these intentional relationships demonstrates our ancestral care today as we thrive beyond colonization.

Dedicación: Recursos de nuestra fuente. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

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 Cooperation Humboldt was built upon the conviction that the basic necessities for a good life - like food, shelter and education - should be guaranteed to everyone - full stop. No one should go hungry. No one should be unhoused. No one should lack access to education and meaningful work. Through our various program areas and projects, we are creating solutions at the local level to make this vision a reality. When it comes to food sovereignty, our objective is 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 while supporting and uplifting the good work that other organizations are already doing to further the goals of food justice.

Photo: Katie Rodriguez

Our food projects meet immediate tangible needs while empowering residents with new 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.

Little free pantries 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 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.

education We provide educational resources relating to growing food including videos, in-person workshops and garden tours, printed materials, and more. In partnership with our local Small Business Development Center, Cooperation Humboldt’s Worker Owned Humboldt project provides free guidance for folks interested in creating worker-owned cooperatives, including those in the food industry.

community food guide The magazine you’re reading now became part of Cooperation Humboldt’s Food Sovereignty program in 2021. It is a powerful tool for sharing information, supporting local producers, and empowering residents to access nutritious locally grown foods. This is a critical piece of our broader vision. 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. ................................... Tamara McFarland (she/her) is a lifelong resident of Wiyot territory and a mother to two kids. She serves as Board President and Food Team Coordinator for Cooperation Humboldt.

community fruit trees For the past four years, we’ve offered free fruit trees to community members and organizations willing to make the fruit available to anyone who wants some. We have planted 260 fruit trees to date. This year’s fruit trees were offered exclusively to local tribal members.

mini gardens In Spring 2020, we launched our Mini Gardens project, and since that time we have delivered and installed 400 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. We expect to install an additional 100 mini gardens in 2022.

community gardening

En español

In partnership with Centro del Pueblo and the Arcata Presbyterian Church, Cooperation Humboldt co-stewards Jardín Santuario, the community garden on the corner of 11th and F Streets Satisfacer necesidades y cultura en movimiento. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

As Our Bodies & Planetary Systems Become “Inflamed,” How Do We Heal?

In their new book, authors Rupa Marya and Raj Patel explore how capitalism and colonialism have caused sickness and how Indigenous knowledge can offer healing. by Sonali Kolhatkar; reprinted with permission from Yes! Magazine Multiple planetary crises are breaking out simultaneously: a global pandemic, heat waves, deadly floods, disappearing biodiversity, failing infrastructure. To authors Rupa Marya and Raj Patel, these crises— and their solutions—are intimately linked and ought to be viewed as an interconnected web if we are to ever begin clawing our way to personal and global health. Marya is an Oakland, California-based practicing physician who has routinely treated patients struggling with COVID-19. Her co-author Patel is a well-known writer and thinker on food politics whose books include Stuffed and Starved and The Value of Nothing. The two joined forces to craft a sweeping analysis of the failing health of our planet and its varied living species, including human beings, in their new book Inflamed: Deep Medicine and the Anatomy of Injustice.

En español

To explore the unmistakable connections we share, Marya and Patel organized

their ideas around bodily systems that function in tandem to thrive—immune, circulatory, digestive, respiratory, endocrine, and reproductive systems, as well as connective tissue—and extend these to descriptors of the ecological functioning of the planet. Moreover, they point out how modern medicine has often missed these necessary connections—to our global detriment. What is needed is “deep medicine,” which, according to the authors, “requires new cosmologies, ones that can braid our lives with the planet and the web of life around us.” Rupa Marya and Raj Patel spoke to YES! about the ravages of colonialist capitalism, the failures of modern medicine to treat them, and, most importantly, how a “deep medicine” approach can heal us all. *This interview has been edited for clarity and length.

Sonali Kolhatkar: Is the title of the book, Inflamed, a metaphor for what is happening to our planet and its living systems? Rupa Marya: It’s not at all a metaphor. It’s a description of what’s happening inside of our bodies and around us on the planet and our societies. The inflammatory response is the body’s ancient evolutionarily conserved pathway to restoring its optimal working condition when it’s been thrown off by danger or damage or the threat of damage.

“The people who are colonized are suffering the heaviest and hardest impact of these inflammatory diseases.” What we’ve seen over the course of the past 30 years is that inflammatory diseases are the leading causes of death in industrialized places that have been really impacted by colonialism, whose societies

A medida que nuestros cuerpos y nuestro planeta se “inflaman”, ¿Cómo sanamos? Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

are set up through the architectures that were put in place during colonial rule. The people who are colonized are suffering the heaviest and hardest impact of these inflammatory diseases. In the past 10 years, we’ve learned that actually all of these diseases we commonly treat in the hospital are diseases where the immune system is in this chronic inflammatory state. What was surprising is how literal those connections are. Sonali Kolhatkar: You point out how part of the problem of modern medicine and the immune system is that it relies on the language of war. Where did that originate? Raj Patel: The idea of the “foreigner within” is actually central to our language of immunity. When the Romans were busy colonizing other cities, they needed a term for someone who wasn’t quite the same as Romans, who were not governed by the same duties as Romans were. They came up with the idea of citizens who were free but “immune,” that is, free of duties, and therefore not the same as native Romans were. This idea of “self and other,” of “us versus them,” deploys ideas of warfare, [as well as] ideas of the body policing itself in one way or another. Humans are in fact, “nodes” in webs of life. It’s not just about “enemies within and without,” and not just about “border patrols within and without,” but complex series of systems within systems. Sonali Kolhatkar: How should we be viewing sickness and health in a way that leads us to healing? Rupa Marya: The ways that I’ve been trained to think are, “we’re at war with cancer,” “we’re at war with COVID,” “we’re fighting the enemy.” A more useful framing [of illness] is understanding where our relationships have been fractured—those relationships that actually 13

support a healthy interaction with the immune system—so that the body can do what it knows how to do, which is restore its own balance. It’s not that the body is having an abnormal response to a perfect world. It’s that the body is having its programmed, evolutionarily intact, healthy response to a totally unhealthy world system around it. Sonali Kolhatkar: Is the coronavirus pandemic a symptom of our broken system of health? Rupa Marya: Probably the hardest part of writing this book during the pandemic was suiting up in my personal protective equipment (PPE), going to the hospital and seeing exactly what we were writing about. COVID has actually proven our thesis. It has laid it all out for all to see. Those people who face chronic social defeat—those who are most oppressed— are the ones whose bodies are preconditioned for a massive inflammatory response, and that’s what we’ve seen.

It’s actually programmed in our immune cells from the time before we’re born. It comes down through our ancestral lines, through the genes passed in our microbes from our mothers, through all of these molecular messengers. Sonali Kolhatkar: In that case, what do healthy responses to a healthy world look like? Rupa Marya: Those cultures who have those relationships still intact, such as the Yanomami (the Indigenous communities of the Amazon), some of the hunter-gatherers in Tanzania, some of the tribes in India, they don’t suffer the same kinds of inflammatory diseases that we do. They don’t have cancer or age-related hypertension. I learned in medical school that everyone has age-onset of high blood pressure but in fact, no, these folks don’t have that. We should be asking, “What are the knowledge systems and ways of understanding our place in relationship to the rest of the web of life that

we can honor and learn from, to give us a healthier body but also a healthier planet to be living in?” Sonali Kolhatkar: One of the things that has often rubbed me the wrong way is our modern focus on individual health. We focus on putting pure foods into our bodies, taking meditation, and wellness classes, etc., and not enough on systemic fixes to collective health problems. How do you address this? Raj Patel: One of the things that we’re very keen on pointing out is that the colonialist moment was also a capitalist moment. And with modern capitalism comes the rise of the individual consumer, and the individual purchaser of medical devices and technology, and the individualist approach to thinking about medicine. For example, I was very interested to learn in the process of writing this book how the gut microbiome is denuded by the assaults of modern capitalism. And so, what does modern capitalism do? It deploys a certain kind of “salvage anthropology” and a certain kind of “salvage medicine,” by which we mean going into the Amazon and getting what we can from the Yanomami community. We assume they are destined for death, and so what we must do is save as much as we can of their microbiome. Instead, what we have to do is transform the societies that we find ourselves in here, the dynamics that have rendered extinct so much of our own microbiome. What that means is that you can’t do this process of decolonizing alone. It’s not therapy. It’s not something where you talk your way out of it. That means a break with individualist culture. But that’s the joy of the “deep medicine” that we’re offering. Rupa Marya: COVID is really an opportunity for us to advance what Raj and I call “deep medicine.” It actually cannot be a plight of individuals anymore. There are floods in London, Germany, and Chi-

na. Nevada, California, and Oregon are on fire. The wildfire smoke is going to New York. These things are so hopelessly interconnected that we can’t simply get ourselves to an ashram and say “om” enough times to feel better. That’s not going to alleviate the kind of anxiety that we’re feeling, which is truly a social anxiety because we are social creatures. This is a time for new narratives. It is a time for new ways of diagnosing. The ways that we have learned up until this point are inadequate at addressing the levels of disease that we are seeing in the patterns of disease that we are seeing. Sonali Kolhatkar: How do we change this system and uplift Indigenous ways of managing our resources and life systems? Rupa Marya: What I have learned from our Indigenous friends and what I continue to learn is that we need to be reestablishing our webs of relationships. For example, we need to understand that the water is alive. It’s not just there to have our waste thrown into. We need to understand that the salmon is a pump, and the heart of this whole system. It’s moving the phosphorus into the forest, and its DNA is found in the needles of the tallest fir tree. We have a whole system of knowledge that’s already here, and we need to offer our humility in reaching out to Indigenous communities and giving them the power to be sovereign again in their lands. That means they should have the power to decide what happens on the land, to set the fires that need to be set, in the ways that they need to do here in California [to address wildfires]. I think it really is time to listen and to seriously look at shifting the power structure so that people who know how to manage things can be in charge. Raj Patel: In general, Indigenous communities, when given enough land to

recover from catastrophes, and given enough power to be able to manage that land, do much better than the private or the public sector. There are ways that are decentralized, that cede responsibility, and that allow people to live with the consequences of their actions in ways that right now we don’t allow.

advanced scientific degrees. The fact is, systems like agro-ecology for example, are far more robust in terms of climate change, biodiversity, carbon sequestration, and resilience than systems of industrial agriculture that have gotten us into the powerless state in which we find ourselves.

For example, the Global South lives with the consequences of the histories of resource extraction through the Global North and through colonial capitalism.

Sonali Kolhatkar: How ancient is the Indigenous-led science of human and planetary health?

And so, without being romantic and misty-eyed about Indigenous communities, we should point to evidence about how in general, and with few exceptions, Indigenous communities have reams of data, evidence, and stories that show long histories of knowledge about how it is that we can live in the world. Sonali Kolhatkar: Has science failed us? Rupa Marya: There are these deep problems that science must contend with. Indigenous sciences such as Traditional Ecological Knowledge, for example, in the management of forest systems always has a moral aspect to it. That means you’re not going to do something that will violate the rights of another entity in order to amass your own knowledge. I think there are ways that we can learn and evolve our practices in science and in medicine. We use Western science to ground a lot of our investigations and arguments, and I feel like we should. We should take what’s useful out of these things and we should demand that these ways of knowing evolve to be in service of the care of the people and the planet and all the living entities.

Rupa Marya: There are knowledge systems that have been built up over 10,000 years and are meant to be shared and used in a decentralized fashion, not hoarded and sequestered. We have to look very closely at the economic social systems that we’re living under and whether or not they suit us anymore. The conclusion that we’ve come to is that they haven’t suited us for about 600 years and it’s really far past time that we sloughed them off so that we can have a robust response to the challenges that are right in our face. ................................... Sonali Kolhatkar is currently the racial justice editor at YES! Media and a writing fellow with Independent Media Institute. She was previously a weekly columnist for Truthdig.com. She is also the host and creator of Rising Up with Sonali, a nationally syndicated television and radio program airing on Free Speech TV and dozens of independent and community radio stations.

Raj Patel: Right now, there is a sort of “science police,” trying to slice back the number of people who get counted as scientists because Indigenous people and peasants, particularly peasant women, are not seen as fit or in some way as capable of peer review as people with 15

Supply Chain Stress & Local Resilience our local food system provides creative solutions to keep our community fed in the face of national supply chain shortages. by Megan Kenney, North Coast Growers’ Association The past two years have brought a lot of cracks in our national food system to light, but each time a new issue surfaced, Humboldt County’s food producers and advocates answered. When meat shelves were left empty in grocery stores, Humboldt’s meat producers stepped up to offer more locally raised meat (Crazy River Ranch even imported pigs from the Midwest who were scheduled to be euthanized due to the mass closures of meat processing facilities). When local governments closed farmers’ markets across the state, North Coast Growers’ Association (NCGA) created the Harvest Box program - a multi-farm CSA style produce box program - to allow customers to safely access local produce. And when it became clear that food response was not included in existing local emergency plans, the Department of Health and Human Services started weekly food security calls, Food for People created an entirely new position to plan for emergency food distribution needs, and the Humboldt Food Policy Council created an Emergency Food System Committee to bring together food focused organizations with the newly formed COAD (Community Organizations Active in Disaster).

Photo: North Coast Growers’ Association

The list goes on - Tribes have reinforced their food response programming with a lens focused on food sovereignty; institutions like Cal Poly Humboldt and the

Humboldt County Office of Education are redirecting their purchasing power to increase the amount of local food they offer their students; Humboldt organizations have teamed up with those from Sonoma, Mendocino, and Del Norte to form a Regional Food System Partnership that will allow the entire North Coast region to better respond to future emergencies; and so much more. This focused and coordinated response has helped to temporarily shield Humboldt from some effects of the pandemic, but it has also highlighted gaps in our local food system. Namely, infrastructure for food is inadequate to meet our needs, both currently and as we hope to increase the amount of local food that is grown and raised in the future so we can rely less on imports from outside of the region. Food infrastructure includes a variety of aspects: storage space including freezer and refrigerated units, distribution networks like shared systems for deliveries or central locations from where wholesale orders can be picked up, and technologies like online ordering systems.

and distributing food across the state and country. While the cost of some inputs our local farmers use are increasing, we haven’t experienced the same inflation at farmers’ markets as grocery stores are seeing. We’ve observed recently that produce prices at the local big-box retailers have been the same, if not more expensive, as comparable locally grown options at the farmers’ market. Plus our local farmers’ markets offer programs that help make our farmers’ food more affordable. Each of NCGA’s farmers’ markets accepts CalFresh/EBT and offers a Market Match. Market Match will double up to the first $10 in EBT spending at the farmers’ market. EBT customers can visit any Market Info booth, ask the market

manager to swipe their card for whatever amount they’d like to withdraw from their card, and will receive that many tokens to spend with vendors at the market plus up to $10 worth of additional tokens. Market Match tokens can be spent on fresh fruits and veggies as well as plant starts for your garden, and EBT tokens can also be spent on any other grocery item including meat, cheese, eggs, bread, hot sauce, honey, and more. ................................... Megan Kenney (she/her) is the Director of Cooperative Distribution for NCGA. In addition to managing farmers’ markets and coordinating the Harvest Box program (a multi-farm CSA style produce box), Megan works with other local organizations to improve Humboldt’s food infrastructure and improve our region’s food security.

We have all seen the prices on food shelves rise steadily over the past year, but most of this increase isn’t going into farmers’ pockets. Rather, it is being used to cover the increased costs of packaging

En español

In response, local organizations across Humboldt and Del Norte counties have come together to create a regional food hub. The hub’s main focus will be connecting local farmers to large-scale buyers including stores, restaurants, and institutions while providing marketing and training opportunities for our local agricultural producers. This approach will ensure that the North Coast’s food system continues to grow to serve the needs of our expanding community by providing affordable, nutrient dense foods to residents living throughout the region and spanning all income levels.

Esfuerzo en la cadena de suministro y resiliencia local. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 17

EBT & Farmers’ Markets Humboldt County is home to numerous microclimates, from warm and dry high deserts to cool and foggy coasts and all the river valleys and pasture lands in between. Our region generates a huge variety of locally grown and raised foods and plant starts that are sold at our farmers’ markets and which can be purchased using EBT.

EBT, or Electronic Benefits Transfer, is what the state of California calls its Supplemental Nutrition Assistance Program (SNAP) benefits, formerly the food stamp program.

fresh fruits and veggies as well as plant starts for your garden. EBT specific tokens can also be spent on any other grocery item including meat, cheese, eggs, bread, hot sauce, honey, and more.

Market Match will double up to the first $10 in EBT spending at the farmers’ market.

The North Coast Growers’ Association (NCGA) operates 10 certified farmers’ markets throughout Humboldt County, so you’re never far from one of these markets. Humboldt’s first farmers’ market was opened in Arcata in 1978. Today, the Arcata Plaza Farmers’ Market is the longest continually operating certified farmers’ market in the state! Each of NCGA’s farmers’ markets accepts EBT and offers a Market Match.

HOW DOES IT WORK?

To see if you qualify for CalFresh, you can begin your application online at getcalfresh.org - it only takes about 10 minutes! Alternately, all staff at NCGA’s farmers’ markets are trained to assist with CalFresh applications. You can visit the Market Info booth at any market and staff can pre-screen you for eligibility and help start your application on site.

En español

Photo: North Coast Growers’ Association

EBT customers can visit any Market Info booth and ask the market manager to swipe their card for whatever amount they’d like to withdraw. They will receive that many EBT tokens to spend with vendors at the market PLUS up to $10 worth of additional Market Match tokens. All of these tokens can be spent on

Visit www.northcoastgrowersassociation. org/ebt for more information about EBT benefits and NCGA farmers’ markets.

Uso de EBT en el mercado de agricultores. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

Shakefork Community Farm at the Farmers’ Market Photo: Ivy North, North Coast Growers’ Association

CSAs: Good for Growers, Good for Eaters if you want to actively participate in our local food system, consider engaging with Community Supported Agriculture by Megan Kenney, North Coast Growers’ Association

According to the USDA, “Community Supported Agriculture consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community’s farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production.” In the mid-1960s a Black horticulturist and professor at Tuskegee University, Booker T. Whatley, first introduced the concept of a CSA model to America. His “Clientele Membership Club” asked members to pay a fee during the winter to support the farm throughout the lean months in exchange for the privilege to pick their own food throughout the growing season. This transition away from a capitalistic approach to agriculture was simultaneously being explored by Teruo Ichiraku in Japan and in Germany by a group who formed the Gemeinnützige

Landbau-Forschungsgesellschaft land trust. This land trust collected loans from community members for farmers, who would in turn repay that loan in food. Swiss biodynamic farmer, Jan Vander Tuin coined the phrase Community Supported Agriculture for this type of loan, which is the most common form of CSA offered today. There are many benefits to joining a CSA: • Getting to know the farmers who grow your food, • Empowerment to eat more seasonally, • Opportunities to try new foods, • Spending less time shopping, and • Meaningfully engaging in a more sustainable local food system. While it may be easy to head to the grocery store to buy tomatoes in the winter or Brussels sprouts in the summer, this shopping habit is not sustainable for our planet; besides the long journey that non-local food takes from farm to processor to distributor to store to you, many GMOs are employed to allow pro-

En español

The Community Supported Agriculture (CSA) movement, which began in the 1960s, has gained momentum recently as we recognize its potential for remedying the problems inherent in our national and global food systems. The concept of a CSA is simple: pay now for food later.

duce to withstand the long storage time needed to provide certain crops (like tomatoes and strawberries) year-round. There are several models of CSA practiced locally: • Traditional CSA - pay in advance for weekly boxes throughout the summer (some farms also offer a limited selection during other seasons), • Free-choice CSA, - shop at a farmstand and choose what you need, • Multi-farm CSA - produce is aggregated from a variety of farmers, • There are even CSAs for meat, grains, flowers, and herbal products. Some CSAs require payment in full at the start of the season, while others allow you to make payments over time. Some farms offer ‘half shares’ to provide an option for single folks and couples who may not use as much produce as a large family. Talk to your farmer about their EBT payment options. For a complete list of local CSA options, including which programs accept EBT benefits, please see page 75.

CSA: Bueno para los productores, Bueno para los los que comen. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 21

Building Climate Change Resiliency in Yurok Homelands: Fire & Food

Article written by Taylor Thompson (they/them, Cherokee), Food Sovereignty Program Manager, Yurok Tribe Environmental Department - tthompson@yuroktribe.nsn.us Article edited and artwork provided by Louisa McCovey (she/her, Yurok/Hupa/Karuk), Director, Yurok Tribe Environmental Department - lomccovey@yuroktribe.nsn.us

Yurok people have maintained balance in the world through environmental stewardship in their homeland along the lower Klamath River and Pacific Coast, including parts of both Del Norte and Humboldt counties since Noohl Hee-Kon (time immemorial). The Yurok Indian Reservation only contains a fraction of the tribe’s ancestral territory, encompassing approximately 55,890 acres of land one mile on each side of the lower 46 miles of the Klamath River from just above Weitchpec and the confluence of the Trinity River to the mouth of the river as flows into the Pacific Ocean near Requa. 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 and makes up approximately 7% of California’s coastline. 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.

Yurok People are known as great fishermen, eelers, hunters, basket weavers, canoe makers, storytellers, singers, dancers, healers, and medicine people. They have always relied on 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). Among the many pressures on traditional food systems since the arrival of European Americans, global climate change is an ever-increasing threat and form of ongoing genocide and ecocide. The Yurok Tribe is disproportionately impacted by the effects of global climate change, with droughts and catastrophic wildfires increasing in frequency, duration, and areas impacted, rising water temperatures, and factors that encourage the proliferation of invasive species and subsistence species extinction. The

Yurok Tribe has long prioritized mitigating the impacts of global climate change and has taken a multi-faceted approach towards climate resiliency. In the years 2014-2018, the Yurok Tribe created the Yurok Tribe Climate Change Adaptation Plan for Water & Aquatic Resources to identify existing vulnerabilities and provide insight for future planning, including an Aquatic Harvest Calendar that illustrates the harvest times for several traditional foods sourced from the river and coast. The Yurok Tribe Environmental Department’s Food Sovereignty Program is building on the existing Aquatic Harvest Calendar to create a Traditional Foods Calendar that incorporates harvest times for landbased foods, such as tan oak acorns, tan oak mushrooms, huckleberries, hazelnuts and many others. The establishment of this baseline data will allow the Tribe to track the impacts of climate change on traditional food sources over time. It is anticipated that shifting harvest times will have a profound cultural impact

throughout the community and cause disjointed food availability for humans and other species that rely on them. An example of direct action that the Yurok Tribe is taking to combat the impacts of global climate change is its long-standing advocacy for the reintroduction of cultural and prescribed burns. Yurok people have managed the forests with cultural fires since Noohl Hee-Kon. The Yurok Tribe’s efforts to facilitate burns, in partnership with many other agencies such as the Cultural Fire Management Council, CalFire, the US Forest Service, and other tribes, combine Yurok traditional ecological knowledge and western science methodology to demonstrate the positive impacts that fire has in mitigating the impacts of global climate change and building climate resilience. The Yurok Tribe Environmental Department is conducting a study on a parcel within the Reservation to quantify the effect of fire on the amount of wildfire fuel present, the pervasiveness of invasive plant species, the quality and quantity of traditional foods, soil quality, and water quality before and after the implementation of a cultural burn. For Yurok people restoring fire to the landscape is a crucial step toward returning to a place of balance in the world. Alone, fire will not reverse global climate change and its devastating impacts, but it will help protect the forests of Yurok ancestral territory, the species within it, and the Yurok way of life that relies on them. Planning for the future while acting now is the only way forward to restore ecological balance.

Photo: Louisa McCovey

En español

................................... Taylor Thompson (they/them; Cherokee) is the Food Sovereignty Program Manager of the Yurok Tribe Environmental Department.

................................... Photographer Louisa McCovey (she/her; Yurok/Hupa/Karuk) is the Director of the Yurok Tribe Environmental Department.

Construyendo Resiliencia en el patrimonio Yurok: Fuego y comida Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 23

Local Meets Institutional Cal Poly Humboldt prioritizes Local Food Vendors. by Kimiko McNeill, Cooperation Humboldt

Along these lines, Humboldt Dining, Cal Poly Humboldt’s dining provider, stands in a place of leadership as it continues to bring more locally owned food vendors, local produce and locally crafted retail products onto the Cal Poly Humboldt campus. According to campus Executive Chef, Mariano Lalica, “While other universities have committed to buying more local produce and meats, Humboldt Dining is one of the only food service providers offering as many local food vendors as we do.” It’s a refreshing change to enter Humboldt Dining’s different dining locations and see products from well-known local businesses. Lalica says that students are excited to see offerings on campus from local restaurants that they enjoy in the community. In Cal Poly Humboldt’s J Dining Hall, 25% of the produce comes from local farmers and producers, including local dairy from Humboldt Creamery and produce from local farms including micro-farm Palmer Farms in Fortuna. The J-Grill, located inside the dining hall, features locally raised grass-fed beef. The Depot features restaurants including Los Bagels, Wildflower Cafe, Hey Juan 24

Burritos, Obento, Kinetic Koffee, and Wild Blue Sushi. In College Creek Marketplace you can find local restaurant A Taste of Bim as well as many local retail products such as snacks from HumYum and Kind Jerky and tasty treats and pastries from The Grind Cafe. Bigfoot Burgers proudly pours local Lost Coast Brewery beers and Humboldt Brewery ciders served alongside locally raised grass-fed beef burgers. Humboldt Dining Catering, in addition to many locally sourced ingredients, features Trinity River Vineyards wines and Muddy Waters Coffee. All across the Cal Poly Humboldt campus you can find local food options provided by local Humboldt County businesses. What fueled Humboldt Dining’s shift to supporting more local businesses? James Richards, Resident District Manager, says, “It is simply the right thing to do. We need to support local businesses and it relates to one of our key dining philosophies: ‘Buy Local.’ It means less reliance on big chains, local foods just taste better, the food didn’t spend two days on a truck…if there is food growing around us, then that’s the food that we want to buy.” There have been challenges with shifting to local vendors to supply the dining needs of so many students. The dining hall prepares thousands of meals per

En español

While many university dining programs are often filled with heavily processed foods that have traveled from thousands of miles away to support corporate chains like McDonald’s, Chipotle, Starbucks, and more - some universities across the country have begun to shift toward providing more nutritious, plantbased food options for students.

week, and this can make it difficult for produce to be sourced from a single farm or even multiple local farms. Humboldt Dining’s goal is to buy as much food as possible from within a 250 mile radius; however, half of that range falls in the Pacific Ocean, which makes it difficult to source enough fresh produce yearround. Despite these limitations, the shift made by Humboldt Dining will have huge positive repercussions for the local community and can help fuel a shift that is necessary for the sustainability of our food systems. Richards and Lalica are hopeful that other universities will find inspiration and learn from what Humboldt Dining at Cal Poly Humboldt has done to promote local purchasing. Richards would advise other institutions interested in expanding their local purchasing, “Go to the farmer’s market, go to local fairs, shop local, hit the small shops and build relationships. It’s more difficult and you have to be willing to work harder…but when you have the right team of people who have the same dream, it honestly feels less like work and more like you’re doing the right thing for everyone.” ................................... Kimiko McNeill (she/her) is a healer and caregiver working as an occupational therapist doing physical rehabilitation in an outpatient clinic. She also helps to anchor Cooperation Humboldt’s food team.

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

Jo of Humboldt Dining with Palmer Farm Letttuce Photo: John Shermer, Humboldt Dining

large organizations with significant purchasing power wield immense power to strengthen local food systems. here’s how. There has been a national trend toward increasing food options grown and raised by small farmers and local food producers in institutions like universities, grade schools, and hospitals. This indicates a shift in institutional priorities away from simply minimizing costs (at the expense of student and patient health) and toward realizing the immense positive impacts on public health and local economies that could be made possible through the purchasing policies of these large institutions. In rural regions like the North Coast, there are always challenges to meeting the large demand that institutions like

Cal Poly Humboldt have. This is one of the main goals of North Coast Growers’ Association’s (NCGA’s) food hub: to build up our inadequate local food infrastructure and create systems for the ordering, aggregation, and distribution of local food so that the high quality, local food our farmers produce can easily move from field to dining hall tray to fork. The creation of a regional food hub is timely, and now more important than ever. With no entity or centralized system in place to empower large institutions to access more food from local farmers and food producers, our community is losing out on an amazing opportunity.

Bringing NCGA’s vision for a regional food hub to fruition will help redirect the large food budgets of institutions like Cal Poly Humboldt and many others away from food from outside of the region, and toward more healthful and ecologically friendly local options that support area farmers and small businesses. The benefits of a local food hub are tremendous - improving community health, strengthening our local economy, building resilience, and giving the students, patients, and clients of our area’s large institutions the opportunity to connect more deeply to Humboldt’s community through the food they eat. 25

New Composting Law: SB 1383 an ambitious new law aims to drastically Reduce food waste and its resulting methane emissions statewide. by Tobin McKee, Cooperation Humboldt & Full Cycle Composting

While it is absurdly inefficient to truck our food waste so far (and it makes more sense to integrate that precious carbon and nitrogen back into our local food web as rich, living compost), it turns out there is an even bigger problem - the methane gas that food waste produces as it rots in the landfill. Right now, about 40% of Humboldt County’s waste dumped into the Dry Creek Landfill is made up of compostable organic material, which is producing huge amounts of methane. Landfills are the third largest source of methane in California, emitting 20% of the state’s methane, a potent greenhouse gas 84 times stronger than carbon dioxide. The problem is so significant that in 2016 California lawmakers passed the ShortLived Climate Pollutants Reduction Law (SB 1383). It’s called “short-lived” because pollutants like methane don’t stay trapped in the atmosphere as long as CO2 - but while they’re up there, they do much more damage. The law aimed to reduce organic waste disposal by 50% by

2020 — which it did not achieve — and by 75% by 2025. It also aims to rescue at least 20% of currently disposed surplus edible food for people to eat by 2025. (Much of the food waste going into landfills is perfectly edible.) While the statewide law became enforceable in January of 2022, McKinleyville, Arcata and Eureka have until 2024 - and the more rural parts of Humboldt County have until 2027 - to have their organics recycling programs in place. While there won’t be Compost Police deployed to enforce the new law, CalRecycle does have enforcement responsibility and can levy fines to jurisdictions not in compliance. Humboldt County currently has no composting facility, and the astronomical cost of building one means that such a facility is years from happening. In the meantime, the new municipal systems that will be put into place locally are likely to look something like this: • Residential and commercial customers will put their food waste in compostable bags to be collected by Recology. • Food waste will be trucked 280 miles to a large-scale composting facility in Yolo County. En español

If you are a resident of Humboldt County and you put your food waste in the garbage, most of that garbage is currently transported 205 miles by truck to Dry Creek Landfill near Medford, Oregon. The truck then returns to Humboldt County, empty.

• The trucks may return empty, or they may haul finished compost back to Humboldt County for reintegration. • Waste hauling fees will increase. • Customers who do their own composting or prefer to use a local composting service may have an opt-out choice so they don’t have to pay the additional fee to Recology.

Local Regenerative Solutions While industrial-scale composting produces far less methane than decomposition in the landfill, local, zero-emissions, regenerative systems are by far the better choice. If you don’t want your food waste to be hauled 280 miles away in diesel trucks owned by a statewide corporation, and then “composted” in a distant industrial facility that produces low-grade compost deficient in the complex microbial life that is the basis of the food web, and instead you value vibrant local soil and local businesses, here’s what you can do: • Produce Less Food Waste: Don’t let good food rot in your refrigerator. Regularly check what you’ve got, use

Nueva Ley de Compostaje: SB 1383. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 27

it, and eat your leftovers. Write a shopping list so that you only buy what you need, when you need it. If you work in the food service industry, create new systems that decrease the amount of edible food that you discard. • Feed People and Animals: Before you put something in the compost bin, ask yourself, “Could a person or an animal eat this?” If the answer is “yes,” then give it to a person, or feed it to an animal. If you work in the food service industry, develop relationships with organizations like Food For People who will distribute your edible food to hungry people.

.......... Tobin McKee (they/them) is a worker-owner at Full Cycle Compost and a Cooperative Business Developer at Worker Owned Humboldt in collaboration with Cooperation Humboldt and the North Coast Small Business Development Center.

• Recycle Fats and Oils: When possible, use services that render fats and oils for fuel and industrial uses. • Compost Locally: Backyard composting can be done simply and effectively, or you can use a local composting service.

Local Food Waste Reduction & Composting Resources

Zero Waste Humboldt specializes in providing waste reduction solutions through public education, advocacy, and technical assistance and training. Visit zerowastehumboldt.org.

Food for People works with local grocery, pharmacy and health food stores to divert edible foods that would otherwise go to waste. 28

Full Cycle Compost is a worker-owned, bicycle-powered composting service. Full Cycle Compost produces living, nutrient-rich compost and worm castings, and provides consulting services for individuals and organizations that want to make their own compost. Visit fullcyclecompost.com.

The Certified Organics Recycler (COR) program offers businesses no-cost consultation and third-party certification for compliance with SB 1383. If your business generates food waste, visit f u l l c y c l e c o m p o s t . c o m /c e r t i f i e d organics-recycler.

The Local Worm Guy offers residential curbside and business food-waste pickup service in Trinidad, Westhaven, McKinleyville, Fieldbrook, Blue Lake, Arcata, and Eureka. Visit localwormguy.com.

Worker Owners at Full Cycle Compost celebrating their Grand Opening Photo: Karlee Jackson

Home Composting 101 Your home composting setup can be as simple or as complicated as you wish. For a household with outdoor space, we recommend a simple upright bin with a locking lid. 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 bin? You need to add materials that are rich in both nitrogen and carbon. Nitrogen rich materials include food scraps (no meat, bones, or grease), grass, coffee grounds and seaweed. Carbon rich materials include paper, cardboard, dry leaves, sawdust, wood chips, aged hay/straw, egg cartons, paper towels, and tissues.

Each time you add kitchen scraps (or any other nitrogen rich materials) to your compost bin, add an equal or slightly greater volume of carbon rich material on top. (Covering those scraps with newspaper, sawdust, etc. will also help prevent fruit fly problems.) Compost likes to stay moist, but not soggy. You want it to be about as wet as a damp kitchen sponge. This means that you will need to add water periodically. You’ll get a faster conversion to usable compost if you turn your pile regularly. 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. 29

Bountiful Benef its of Business Gardens AREA COMPANIES HELP THE ENVIRONMENT, LOCAL COMMUNITY, & THEIR EMPLOYEES THROUGH COMMUNITY GARDENING. by Christi Dawn Nash, Cooperation Humboldt

Cultivating small gardens in suburban areas beautifies cities, provides fresh produce, increases food access, reduces dependence on industrial agriculture, and helps to absorb harmful carbon emissions. Community gardens also bring folks together in a healthful activity which nurtures cooperation and altruism. Restaurants, hotels, hospitals and schools may recognize that growing fresh food supports their economic interests and social goals. On the North Coast, non-food businesses are planting seeds of opportunity, too!

Times Printing Company: Pandemic-Inspired Growth Times Printing is a local family-owned business founded in 1854. Today, it provides offset, digital and variable data printing, mailing services, bindery procedures, and other print processes for books, brochures, newsletters, labels, and more - all entirely powered by renewable energy. When businesses began closing during the rise of COVID-19 in March 2020, Times Printing’s owner and production manager, Seth Strope, and its business manager, Lynn Dugaw, felt an urgency to utilize the company’s resources fully to provide fresh food through a community garden for employees. Seth and Lynn had an existing interest in permaculture 30

and the pandemic was the final push they needed to develop a gardening space on the company’s property near the corner of First and T Streets in Eureka. The Times Printing garden provides an opportunity for team building outside of the regular work context and feeds participants and their families while providing hands-on education on the process of growing fruits and vegetables. Neighbors enjoy the attractive green space on their daily walks, too. Lynn says, “Having a garden at work has added a lot of enjoyment to my job. I have my own planter box to grow vegetables in and everyone else has been generous in sharing what they grow. It’s fun taking home food from the garden to eat with my family. The garden is also a peaceful place to spend time in.” Seth continues to find inspiration to grow fresh produce in his favorite quote by Australian biologist and permaculturist Bill Mollison: “Though the problems of the world are increasingly complex, the solutions remain embarrassingly simple.”

Green Diamond Resource Co.: A Pumpkin Patch expands Green Diamond Resource Company is a fifth-generation family-owned forest products company that is certified by the Forest Stewardship Council (FSC) while

also complying with state forest practice rules. In the Fall of 2017, Green Diamond created a pumpkin patch and grew 300 pumpkins for team members’ families. Senior Operations Coordinator Linda Herron recalls, “We saw that the local pumpkin patches were closing and thought, ‘We could do that!’ I talked to a few of my colleagues, they all thought it was a great idea.” The following year, the company expanded the space to include a 100’ x 50’ vegetable garden, which now provides an abundance of fresh food for employees’ plates as well as augmenting their neighbors’ meals through a partnership with the Blue Lake food pantry. Green Diamond also hosts Blue Lake Elementary School children each year, sending each student home with a pumpkin. The fresh vegetables grown at Green Diamond’s garden support employees’ healthy eating habits, and time spent in the garden supports cross-department collaboration, according to Botany Supervisor Gabe Cashman. “When an individual goes through the paces of growing food from seed there is certainly an increased appreciation and respect for high quality produce,” he explains. Linda adds, “It’s fun to meet and get your hands dirty with employees you don’t normally work with.”

Tips for Starting a Company Garden Our friends from Times Printing and Green Diamond have shared their struggles and solutions to support others on their journey. Seth and Lynn from Times Printing advise starting small, focusing on building soil and growing what you like to eat. They initially prepared the garden space by layering used cardboard, mulch and wood chips to suppress aggressive bindweed which can interfere with food crops. They are currently developing an efficient harvesting system via an interactive online list of garden beds to avoid food waste and beds sitting empty between crop rounds.

Photo: Times Printing

En español

At Green Diamond, Gabe recommends planning what to plant and being realistic about what produce is desired by employees and food banks; he learned this lesson the hard way after overplanting some varieties each year. Logging Operations Administrator Will Devenport relates that their small setbacks have been overcome by infrastructure improvements, like alternative forms of communication between departments, flexible work days, and assigning projects to individuals based on their own interests; this can include composting, herb gardening, garden layout and more. Will continues, “I would suggest networking around the county to local businesses for assistance in making a community garden happen, either through donations or wholesale. For example, our 2022 season has started off with much needed soil amendment donations from local distributors Fox Farm, Wes Green, and Royal Gold.” Linda reiterates her co-workers’ advice, “Communication is important. Make sure there is a plan and stick to it.” Beneficios abundantes de Jardines Empresariales. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 31

Photo: Katie Rodriguez

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. 32

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 matters.

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

save money

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.

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 money while gardening, and the information in this magazine (as well as in our free Garden Guide; see opposite page) 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.

improve your health

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.

become better prepared for disasters Disasters come in many forms, from earthquakes to the loss of a job. No matter what shock you encounter, 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.

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.

support wildlife Wildlife thrive in gardens of all kinds, particularly when fruit trees and vegetable plots are planted at the edges of undeveloped rural areas because bees and other pollinators enjoy supportive habitat that protects them from the pesticides used in industrial orchards and monocropping. Large well-planned gardens with appropriate sun exposure are best for producing nectar and pollen; however, any effort at planting individual home and community gardens provides necessary resources and reproductive shelter for adult insects.

deepen human connections Most gardeners find that their hobby nurtures human connection. 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.

free support for local gardeners Cooperation Humboldt publishes a free 16-page booklet with fundamental growing information for gardeners in the coastal regions of Humboldt and Del Norte counties.

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.

You can request a hard copy of our Quick-Start Gardening Guide by contacting Cooperation Humboldt or download the guide for free at https://tinyurl. com/ch-garden-guide.

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

En español

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. ¿Por qué crecer tu propia comida? Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

H UMBOLDT A REA F OUNDATION

Together we can create a

Thriving, Just, Healthy and Equitable Region The Humboldt Area Foundation and the Wild Rivers Community Foundation together are excited to announce our new shared Strategic Vision that will guide our foundation efforts for the next ten years and beyond. The new strategic vision is an assertion of our values as well as a road map to guide how we invest and collaborate across our four-county region. We envision a generational outcome of: A Thriving, Just, Healthy and Equitable Region.

Learn more at hafoundation.org/strategy

363 Indianola Road, Bayside, CA 95524 (707) 442-2993

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. Febr uar y

Mar c h

A pr i l

May

June

July

A ug us t

Sept em ber O c t o ber

No vem ber

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

Cilantro

succession plant every 4 weeks for continuous harvest

GH GH

Cucumbers

succession plant every 2 weeks for continuous harvest

GH GH

succession plant every 2 weeks for continuous harvest succession plant every 2 weeks for continuous harvest

GH GH

Garlic

Kale

GH GH Lettuce

Leeks

plant 'sets'

Onions, Bulb

succession plant every 4 weeks for continuous harvest

Onions, Green

Parsley

succession plant every 6 weeks for continuous harvest succession plant every 3 weeks for continuous harvest succession plant every 3 weeks for continuous harvest

Parsnips

Peas

GH GH GH GH GH GH GH GH

Potatoes Pumpkins

Radishes Spinach

GH GH

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/cold frame, start first round of seeds where marked *)

What is Permaculture? Some say it’s a movement; some say it’s a collection of growing methods; some say it’s a philosophy. by Dianne Sette, reprinted with permission from Permaculture Design Magazine #98 - www.permaculturedesignmagazine.com

In this article, we will focus on permaculture as a design system. During my Permaculture Teacher training course, our teachers challenged us to take five minutes to come up with a definition for permaculture. Some people came up with it quickly—some needed more time. Overall, the variety of definitions painted a colorful array of nuances and subtleties. Hopefully, this article will leave you with a clearer sense of what is permaculture, with ways in which you may be able to take the next steps on your journey.

beginnings

First, let me break the word “permaculture” down for you. “Perma:” short for “permanent.” “Culture:” short for “agriculture” and also “culture.” So you can think of “permaculture” as simply “permanent agriculture” and “permanent culture.” We don’t mean “permanent” in

the sense of unchanging, but rather in the sense of a deep sustainability. The term was coined and popularized in the mid-70s by two Australian ecologists, Bill Mollison (1) and his young student, David Holmgren (2). “Permaculture” is now a term understood on a global scale. Contrary to what our digitized and mechanized culture may present at times, humans rely on the land. Our ability to survive rests wholly on plants’ ability to capture the sun’s energy and translate it into a form useable to us through photosynthesis. From the land, we create our food, shelter, water, and clothing—and also our culture. Traditionally, human cultures centered on the seasonal rhythms and cycles of the earth. Observing that the world has grown alienated and disconnected from our intimate relationship with the earth, permaculture looks to re-center our systems (food, economic, political, etc.) in the flow of energy and the cycles of nature. As we face extreme global catastrophes—climate change, war, and hunger, among others—we can see that if human societies do not change course, we will perish, and the earth will continue to adapt and go on without us. Therefore, the more we work with the earth, learn from her natural cycles, and model human systems on ecological models of adaptability and resiliency, we can better

En español

What is ‘permaculture,’ anyway? Maybe you hear people talking about it all the time, and still have no idea what it is. Maybe someone loosely recommended to you that you check it out, because it might interest you. Maybe picking up this magazine is the first time you are seeing the word. Whatever brought you to this point, I can assure you that there is something in permaculture for you. I can also assure you that even for many permaculture practitioners, it can be challenging to pin down in a quick ‘elevator speech’ what exactly permaculture is. Some say it’s a movement; some say it’s a collection of growing methods; some say it’s philosophy.

weather the storm to create a permanent and resilient culture. Permaculture proposes this approach.

More than fancy gardening Permaculture is an holistic, ecological design system that can be applied to everything from urban planning to rural land design, from economic systems to social structures, and everything in between. It is not only one set of practices, or a philosophy—it is a way of integrated thinking, using a set of design principles to work with nature’s energy. This ecological perspective sees the world as a complex web, rather than as a complicated series of segregated events or discrete elements. The design system can produce a paradigm shift that may be comforting and inspiring to those who feel as if they are constantly putting energy into a system (whether it’s their home garden, farm, political, social, or economic work) that never seems to change or offer much of a yield as compared to the input. Permaculture is a way of designing the world we want that cares for the earth and people so that all needs are met in an equitable way. Permaculture design is abundant systems thinking, and prevents the constant banging of one’s head against the wall when faced with supposed constant scarcity. Because the point is that by working with rather than working against natural forces, one can minimize inputs and harvest maximum

¿Qué es la Permacultura?. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

Poster-sized prints of this image are available at brennaquinlan.com 37

outputs. It’s a simple idea at first glance. Yet, it is an integrated system with many facets—anything can be viewed through a permaculture design lens.

covers a sort of introductory buffet to design

windbreaks), Seed-saving, Waste Treatment

topics that emphasize the core ethics: Earth

(grey and blackwater, humanure), Energy, Ap-

Care, People Care, and Fair Share.

propriate Technology & Tools, Livestock (pas-

The Permaculture Design Course (PDC)

Ethics, Metasystems, Permaculture Principles,

As an integrated design system, permaculture

Systems, Climate & Biogeography, Ecosystems

incorporates numerous disciplines of study and practice. These disciplines are presented in a PDC resulting in a certification as a Permaculture Designer (3). [Editor’s note: The certificate should be viewed as notice that you have completed the PDC and are ready to take up further study leading to competency as a designer. We want to stress that the course is introductory.] Because of the numerous systems in which these design principles can be applied, the PDC

Each PDC covers Introduction to Permaculture Pattern Language, Design Methods (site analysis and observation, zones, and sectors), Natural & Ecology, Earthworks/land forms, Water, Soils (microbiology, remediation, regenerative practices, compost, carbon sequestration), Forests (tree and mushroom cultivation), Arid & Tropical Regions, Cultivated Systems, Home Systems (root cellars, medicinal herbs), Microclimates, Building Design (natural building, en-

ture management, holistic animal care), Social Systems,

Urban/Rural/Suburban

Ecologies,

Community Design, Economics (local, slow, and regenerative), Invisible Structures (governance structures, personal patterns), Broadscale Farming & Land Use (keyline design, land trusts), and Ecological Restoration & Wildlife. The standard PDC is an intensive 72-hour course, sometimes split into two separate weeks or several weekends. Various teachers emphasize different subjects, but all PDCs should touch on all the above.

ergy efficiency), Greenhouses, Forest Garden-

Considering that any one of these topics war-

ing, Aquaculture, Agroforestry (alleycropping,

rants a life study (!), there are numerous entry

forest farming, riparian buffers, silvopasture,

points to design resilient systems. A PDC is a way to step outside your daily life and take a fresh look at an expansive array of topics. Permaculture marries indigenous ways of knowing with regenerative agriculture, modern green infrastructure, and progressive socio-politico-economic structures. Permaculture is a process of looking at the whole, seeing what the connections are between the different parts, and assessing how those connections can be changed (4) so that relationships function more harmoniously.

But where to start? My advice to someone just dipping their toes into the permaculture ocean? Get a lay of the land, observe what themes and topics attract you, and then walk toward them. Don’t try and figure it all out at once. Start small and build on your successes. Ask lots of open-ended questions and listen with curiosity. A few tips… 1. Get rooted in permaculture principles and ethics. David Holmgren presented the 12 Design Principles as the petals of a cyclical flower (5). These guiding principles can be adapted to any systems thinking. Ethics are core, as People

Care may seem simple, yet lead us into a deep-

deeply. For many people, simply spending time

of energy systems, and by creating these work-

er journey of unlearning and teaching ourselves

in a place that is a thriving permaculture mod-

ing systems that demonstrate that there is no

new communication patterns and listening

el leads to tremendous shifts in awareness and

free lunch in ecological systems—something al-

skills—or rethinking urban planning to be cen-

confidence.

ways comes from somewhere, and waste is food

tered on the real needs of human beings. This is perhaps the area that continues to expand the most and require the most experimentation and feedback, as every city, town, neighborhood, street, house, and bedroom has its own social microclimate, and healthy social ecosystem models and patterns are myriad. Earth Care has perhaps gained the most attention and focus, at times creating the misconception that permaculture is just a set of practices, rather than a way of approaching a problem. Nevertheless, permaculture has a lot to offer in food growing and land stewardship. Finally, Fair Share is the third essential piece of permaculture, teaching us to be aware of the existing yield in front of us and to know when we have enough, but also to act ethically to distribute surplus resources when our ‘cup runneth over.’

3. Find what interests you most and work from your niche. Evaluate your strengths. What existing assets and resources are already present? Use that as your starting point. What interests you? How do those interests overlap with the needs of your community? From there, take the smallest steps possible to make the biggest impact on existing systems. Maybe that means meeting your neighbors, planting perennial on-

for something else—we can demonstrate a new paradigm in action (8). Share replicable systems with those who are interested, and focus your energy on creating a world we want, rather than being drained by fighting against systems that are broken. As Buckminster Fuller puts it, “you never change things by fighting the existing reality. To change something, build a new model that makes the existing model obsolete.”

ions, saving seeds to plant out the next year, col-

As one of my permaculture teachers, Peter

lecting rainwater off your roof, getting involved

Bane, tossed out in a PDC class one day while

with or starting a food cooperative, building a

reflecting on ancient Viking culture, “it’s better

humanure composting system on your property,

to adapt than die.” I will add to that: better than

or simply recording patterns for a year or more

not dying is thriving! And I think permaculture

where you’re working. Whatever your entry

design principles and ethics present a way to re-

point, make sure to take a step back and observe

think our current social, political, economic, and

the social, biological, and economic ecosystems,

agricultural systems with new eyes, embracing

and listen for feedback before taking the next

the transformation to thriving whole communi-

2. Attend a PDC, read everything you can about

actions. That is our civic duty as residents and

ties of abundance.

permaculture, listen to podcasts, and visit work-

stewards of this earth and of our communities:

ing permaculture sites. A PDC can be like a trip

listen and accept feedback.

down a rabbit hole that leaves the sojourner wanting more at the end. It is one of the best ways to get significant exposure to what’s possible with permaculture. Studying permaculture through reading (7) will help you gain more clarity to know where you want to dive in more

4. Finally, walk the walk, and work to establish good working demonstration sites. Starting with one or two systems that are manageable is wise so that you don’t become overwhelmed. In

View notes/sources: https://cooperationhumboldt.com/ wp-content/uploads/2022/03/ What-is-Permaculture.pdf

modern society, we have grown quite ignorant

Local permaculture resources There are several organizations in Humboldt & Del Norte counties that provide permaculture education and opportunities for hands-on projects. Cooperation Humboldt offers a variety of permaculture-oriented projects throughout the year, ranging from food cultivation projects like public fruit trees and mini gardens to projects that use permaculture principles for community organizing and social justice work.

The Humboldt Permaculture Guild offers workshops, demonstrations and tours plus an annual seed, plant and scion exchange. See Facebook events page and www.humboldtpermaculture.com for more information.

The North Coast Community Garden Collaborative is a network of community gardeners working together to provide seeds, plants, education and garden space for all. Email mdrummond@rcaa. org for more information.

The Wild Rivers Permaculture Guild provides education to residents of the Wild Rivers bioregion (Del Norte county). For information email wildriverspermacultureguild@gmail.com.

Please see our full list of educational resources on pages 68-69.

Permaculture’s Third Ethic Embracing Equality, Balance & Fairness by Heather Jo Flores, reprinted with permission

The permaculture design system, which contains a specific set of ethics, principles, tools and techniques, offers an opportunity for individuals, families, and communities to create a living human culture that nourishes, rather than annihilates, the Earth. While the word permaculture does refer to a specific toolshed and philosophy, most of what permaculture teaches is not new information. Many of these techniques come from Indigenous practices around the world, and some of them feel so natural that you can easily intuit your way through them, once you get started. In permaculture, it begins with what Bill Mollison called the prime directive: to take responsibility for the needs of ourselves and our children. And, in pursuit of that directive…we begin with ethics. Permaculture stems from a triad of ecological ethics: First, care for the earth, because the earth sustains our lives. Second, care for the people, because we need to look after ourselves and each other, and because people are the primary cause of damage to the earth. And that brings us to the third ethic.

Photo: Marcelina Mejia de Castillo

In his monumental Permaculture: A Designer’s Manual (1988) Bill Mollison taught the third ethic as “limits to population and consumption.” Rosemary Morrow used “redistribute surplus to one’s needs” in Earth Users Guide to

Permaculture. In Gaia’s Garden (2001) Toby Hemenway used “return the surplus.” I used “recycle all resources towards the first two ethics“ in my book, Food Not Lawns, How to Turn Your Yard into a Garden and Your Neighborhood into a Community (2006.) Jessi Bloom used “careful process” in her book Practical Permaculture (2016.) In David Holmgren’s, the third ethic is distilled into the bland and unoffensive “fair shares,” whatever that means. Nobody seems to agree, and you’ll encounter these ethical variations again and again on your permaculture journey, but the point that isn’t often made is that a thorough, multi-level understanding of what permaculture is and does can be found within the ongoing, sometimes controversial discussion about the third ethic. So, in the interest of deepening our understanding, let’s unpack a few different versions: Limits to population and consumption Clear, specific, and controversial, this original version of the third ethic is a call to action that can trigger a lot of negative response. Without veering off into a treatise on the permaculture community’s aversion to discussing overpopulation, let’s just say that this version is probably the least popular in many permaculture circles today.

Return the surplus This version of the third ethic reminds us that unused resources equal waste and therefore pollution, and we can increase cyclic opportunities by sending it all back around. This makes lots of sense, in some ways, but can be problematic because it’s too easy to assume something is a “surplus” when in fact somebody else might be already using it, or in desperate need of it. If we remove ourselves from the center of the design, and consider the needs of other species, the notion of “surplus” becomes confusing. Fair share Sure. Ok. But who decides what’s fair? Lots of room for misinterpretation here. Lots of corners to cut. But this version is, for me, too much watered down, too easy to ignore, and I have seen too many privileged permaculture property owners yammering on about “fair shares” while exploiting volunteer workers and enjoying the first-world luxuries of the 1%.

and “sustainability” could have negative effects on others. If we look at how humans have provided for ourselves throughout history, we see a trail of tears, carnage, and denial, all of which might have been avoided if approached with a more careful process. I find this version provocative and empowering but also lacking in accountability. To me, it feels like it could be too easy to say “I was careful, so it’s not my fault.” Because being careful isn’t enough. We have to be vigilant, and we have to be proactive, aggressive in our pursuit of balance. Future Care Originated in the African Permaculture school and used by Starhawk, Maddy Harland, and other well-known feminist teachers, this version echoes the “seven generations” consideration of many In-

digenous and ancient traditions, and asks us to work for those who will live after we are gone. It asks us to embrace our role as “determiners” of the future, and to take responsibility for the future we’re creating with every action we take today. Yes, of course, and always. But this version takes us out of the present, and, to me, feels hyper-spiritual, almost evangelical. I don’t know about you, but I have a hard time concentrating on something that will happen when I’m dead. So, where’s the common ground in all of these? The third ethic, by any name, always has two sides: The first is about boundaries, limits, and self-regulation. The second is the sharing of resources. But why is the combination of these two actions so crucially central to permaculture that it shares the ethical throne

Recycle all resources towards the first two ethics I’ve always been a pragmatist, and in Food Not Lawns I wrote, “Recycle all resources toward the first two ethics, because surplus means pollution and renewal means survival.” I still very much appreciate and agree with this perspective, because it feels tangible, measurable. But I also feel that this version lacks precision. It lacks specificity. Recycle which resources? And how, exactly? The first two ethics? So, we recycle everything towards caring for the Earth and caring for the people? Sure, ok. But again, it feels kind of watered down. This version doesn’t do enough to say: “Hey! Step up! This is on you!”

This version asks us to consider the impacts of our actions, and to become aware of how our pursuit of happiness

En español

Careful process

Permacultura Tercera Ética: Abrazando la igualdad, el equilibrio y la justicia. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 41

alongside Care for the Earth and Care for the People? Parity Parity is an old word with many meanings. It comes from the latin parere, which means “to bring forth.” In the 1700’s it meant “equality of rank or status,” as applied to the society that was unfolding during “the enlightenment.” In the 1950’s it was used to describe a “condition in which adversaries have equal resources,” and in the 1970’s it was often used to describe what women fighting for equal pay were trying to get. These days, parity is generally defined as meaning equality, balance, and fairness.

At first glance, my ethical triad of People-Planet-Parity seems a play on the “triple bottom line” of the oxymoronic “sustainable development” movement: “People-Planet-Profit,” which is, I assume, what they chant to make themselves feel better about capitalist exploitation. And, while I wasn’t thinking of the socalled green capitalists when I made my triad, I appreciate the connection, because, while I do see the value in obtaining a yield, the third ethic is all about asking ourselves who we are taking that yield from. Think about that for a minute. Think about it for an hour. No, really. Go for a

walk and think about what care, equality, and fairness really mean to you. Is your life more important than a flea? Why? More important than a bear? How about your neighbor’s life? Is yours more important than theirs? Why? Or why not? Let’s talk about equity too. It’s not the same as equality. Does the short person get the taller chair so they can see the show as well as the tall person? Why? Or should the short person be required to bring their own chair, and the tall person required to stand at the back? Why? How far does it all go, and who decides? And who has the authority to enforce these ethical laws? On our quest for balance, wholeness, and sustainability, we have to be careful about trying to make everyone obey and conform. It doesn’t work that way. It’s complicated, and there is no one true path. But that doesn’t give us an excuse to stop trying. Indeed, it is precisely our failure to acknowledge the third ethic that so often divides the permaculture community. And the defiant refusal to address social justice, mental health, and decolonization, as part of a whole system design platform, characterizes a large and domineering faction of the movement. Add to that the sad but plain fact that no small number of well-known permaculture teachers face multiple accusations of abuse, fraud, exploitation, and sexual harassment, and what we have left is a global community of highly-skilled designers doing some good work but being oft-overshadowed by a massive berm of seemingly unresolvable ethical differences that could threaten to discredit our movement as a whole.

Image: Heather Jo Flores

#permaculturemetoo? Yeah, it’s a thing. And I’m hardly the whistle-blower on this. We’ve all been riding the elephant in the room for decades now.

Fact: an ecological design cannot be implemented unless its inhabitants are willing to engage, collaborate, compromise, and actively participate in the ongoing evolution of it.

Do you simply repeat that which you were taught, or do you engage in a daily praxis with an ethical foundation that you have rigorously and passionately investigated?

I started the Permaculture Women’s Guild (PWG) in direct defiance of the long-discussed, yet for the most part largely-enabled patriarchal power structure that continues to exist in the global permaculture community. And my goal with PWG is to achieve, well, parity.

Because, if we can master the third ethic, then it can unlock the doors to the first two.

Parity is care, in action. Parity is an overt effort to strike a balance, whether it’s equal pay, shared resources, giving credit where it’s due, or initiating a return of what was taken. Parity is on the books, clear, defined, measurable. It is concrete. You can see it, document the effects of it, and replicate the process as needed. Let’s add yet another definition of parity — one which inspires a metaphor that might be really helpful to our movement at this stage: In biology and human medicine, parity is when a fetus reaches a viable gestational age. How many permaculture projects fail when they are in the first or second trimester? And why? What would happen if more of those projects could reach a level of development and self-awareness that they are ready to be born as their own entity into the world, to learn to walk and speak for themselves? As of this writing, the long-term working models of thriving, sustainable permaculture are few and far between, with many of the very-close-to-it examples hiding those dirty #permaculturemetoo secrets under the tattered blue tarps and piles of hoarded resources (read: undistributed surplus/waste/imbalance/disregard for the third ethic.) How do you define the permaculture third ethic?

If we can tighten our design, strike a better balance in our emotional and social landscapes, and spiral back out to extend that balance, that awareness, that parity to the other humans and resources we’re working with, then perhaps we can, as a movement, birth a chance at survival as a species. The scope and quality of our survival is largely dependent upon how we deal with the inevitable and sometimes horrible facets of humanity. So, what’s our design strategy? (Spoiler alert: I don’t know the answers.) All cataclysmic inevitabilities aside, permaculture, in practice, whether agricultural, structural, social, emotional, or any combination of the above, is simply loads of fun. A permaculture life, on any scale, is filled with wonder and abundance! When you train your mind to remember permaculture theories, to pull them out like a master craftsperson would pull out her favorite chisel, then you begin to see everything around you in a different way. By putting our hands in the soil, we gain access to the wisdom of the earth, and by putting our heads together we learn how to use that knowledge for the benefit of all. These slow, steady changes in the way you experience the world shouldn’t be taken lightly, nor should they be rushed. And, just reading this article won’t get you much farther than the armchair — you have to get out there and try this stuff in your own yard, in your own community.

You have to do the thing. Daily. However, in closing, I feel the need to caution against allowing “permaculture” or any other catchphrase to replace critical thought, common sense, and a steadfast commitment to being present, available, vulnerable, and willing to do the work, on the ground, on the daily. And not just the land-work. The heart-work is just as important. That’s what the third ethic is about. That’s what permaculture is. When people participate in an ecological design, when we work hard to improve soil, purify water, plant trees, encourage wildlife, reduce pollution and waste…something deep inside of us shifts. We tune in to the subtle voices of nature. We become more aware of our bodies, more mindful of our impact on the environment, better at listening and communicating, and more able to overcome fears and obstacles. So, let us engage as a community of individuals who think our own thoughts, do our own work, and yet trust and rely upon each other as we move toward a common and fruitful future. One step at a time, we can become adept at caring for the Earth, caring for the people, and finding a myriad of ways to communicate and demonstrate equality, sharing, and abundance. Like yoga, like writing, like art, permaculture is a life-path, a daily practice. And, at first, you might not feel like you’re very flexible. Don’t worry about it. Just keep trying. Breathe in, breathe out, chop wood, carry water. ................................... Heather Jo Flores is the director of Permaculture Women’s Guild and created about 30% of the content in the Permaculture Design Course, as well as designing the overall program. She is a Gen-X Chicana writer, farmer, musician, artist, educator and introvert.

Comida del Pueblo an Interview with centro del pueblo’s Garden Teacher, Adán Cervantes by Denise Villalva, Centro del Pueblo

Adán Cervantes is from Puebla, Mexico, and he is our teacher and guide in CDP’s Sanctuary Gardens for Immigrants. He shares his experience in these gardens with us: “When I come to the Arcata Sanctuary Garden, it excites me because it reminds me of my country and all the people who come here to improve the space. At the beginning, this space was sad and dry, and several things needed to be changed. Now the neighbors pass by and

they see for themselves how the place has changed. I remember when I first arrived, I recognized that it needed the love of human hands, patience, and sacrifice. We had to remove the weeds and constantly water- the plants needed sun, water, and affection. All of the volunteers who have been there since the beginning have brought friends and family because they enjoy being in this space so much. “We have many surprises for this year. The garden events have become community spaces for us to dream together about the future of the gardens. We are able to share the harvest of our efforts and to enjoy what our own hands sow. We will soon have greenhouses in Fortuna and in Loleta dedicated to producing seedlings to distribute to all of our sanctuary community gardens. “Through my blood, sweat, and tears I’ve brought flint corn, purple corn, and black corn to the gardens, which all have different flavors. Flint corn or maíz pinto has a rich flavor and history, and it is very

healthy, even more so when we plant it with organic methods. We avoid killing ourselves with pesticides and get closer to our goal of returning to natural fruits and vegetables. Corn reminds us of the diverse ways that we can cook our harvest: we can make atoles, roasted corn, tortillas, etc. There are so many ways to enjoy corn. We have planted fava beans, peas, onions, cilantro, and many more vegetables. We want to plant everything that our imagination and the land will allow. We have many planter beds, some of which will be used for medicinal teas, as well as aromatic herbs. “It is exciting to see a garden that is changing so much. We do it for love of ourselves, love of people and our healthy diet. All families with children are very welcome, we want to learn from you and we also have many things to teach you. Leave the shame and fear of being immigrants. We invite you to feel at home and to sow, harvest and share what we are doing for our community.”

volunteer

donate

Volunteers are needed to care for CDP’s community gardens. If you’d like to participate, email centrodelpueblohelp@gmail.com.

Sustain CDP’s local organizing and empowerment of Immigrant and Indigenous Peoples from the South by donating at cdpueblo. com/donate.

En español

The non-profit Centro Del Pueblo (CDP) is an organization that is committed to supporting the Indigenous immigrant community. A program of CDP, Comida del Pueblo is designed to spread food sovereignty to the immigrant population of Humboldt. Centro Del Pueblo has community gardens located in Arcata, Fortuna, and Loleta. These gardens are a place for the immigrant, Indigenous population to redefine their relationship with food, and they represent a safe space for all immigrants

Una entrevista con el centro del pueblo Profesor de Jardinería, Adán Cervantes. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

Adán Cervantes, Centro del Pueblo Photo: Denise Villalva

Farming in Harmony With Wildlife by Christi Dawn Nash, Cooperation Humboldt Global industrial agriculture has had devastating impacts on soil, air and water quality. It releases excessive CO2e emissions which contribute to climate change, fuel food injustice and public health crises, and reduce habitat. In the Central Valley of California, irrigation stemming from Northern California dams undermines Indigenous food sovereignty and devastates salmon runs, while the air pollution from factory farms sickens residents, disproportionately affecting Latinx communities and poor, working class populations. Besides these detrimental impacts on human health, industrial food systems are also hurting other living beings in many ways that extend beyond cruel animal agriculture practices.

Farmers’ Choices Can support Keystone Species

Mountain lions are a keystone species in California. Instead of shooting predatory male lions, opting for non-lethal methods of depredation can protect farm animals

En español

You’re probably already aware that eating regional food from smaller farms supports your health, our local community, and the overall environment …but do you know all the ways a localized food system also supports wildlife?

In the past five years evidence has emerged that the choices farmers make to protect their livestock can determine the success or failure of carnivorous species like wolves and mountain lions.

and this umbrella species whose wellness indicates overall biodiversity and ecosystem health. Methods include security lights, sprinklers, fencing, enclosures for young, sick or breeding animals, restructuring barns, bringing grazing animals in from dusk to dawn, and guard animals such as llamas, sheep dogs or alpacas.

Livestock, Wildlife & Water Issues Intersect Raising beef cattle is the most water-intensive form of agriculture in the state. One 2020 study revealed that the beef industry causes the most grievous harm to fish populations in the American West. Tule elk have also suffered in recent years due to the water demands of cattle ranching at Point Reyes. Regenerative ranching or silvopasture with smaller ruminants can reduce impact on state droughts. About half of Millennial ranchers are opting away from cows toward sheep. These young farmers are also more likely to be women or people of color than traditional cattle ranchers, who are predominantly white males in their 50s and 60s. Of course, experienced farmers can also make the shift by choosing to raise smaller animals or a mix of existing cattle with vegetables or other livestock to reduce water usage.

Agricultura en armonía con la vida silvestre. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

Humboldt Bay kelp farms support aquatic wildlife species while mitigating climate change and drought and providing alternative feed to farm animals. If we all work together to make shifts like these at the local level, critters and human beings can coexist peacefully. ................................... Christi Nash is an environmental educator and activist pursuing her Master’s in Wildlife while living in ancestral Wiyot territory. She focuses on social change, sustainable food systems, and animal welfare.

Less Water-Intensive Livestock Ruminants like sheep and goats can be included in regenerative agriculture while using much less water than beef cattle. This benefits fish, elk, and more!

Silvopasture Planting trees in your pasture will give your cows cool shade and reduces evaporation of water. This supports biodiversity and attracts pollinators.

Food Forests Tending food forests in the surrounding ecosystem reduces dependence on monocropping and invasive species which harm wildlife.

Kelp Farming Kelp can feed people or animals while reducing ocean acidity, water usage, and CO2e emissions which is great for sea life and beyond!

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Kelp farms significantly reduce water usage in agriculture, absorb CO2e emissions (thereby lowering ocean acidity), provide nourishing food for people and/ or livestock, and serve as a potential plant-based alternative to harmful plastics. Kelp farming can reduce water- and land-wasting industrial monocropping which destroys wildlife habitat and is overwhelmingly utilized to feed livestock raised for human meat consumption.

Mountain lions are a keystone species in California ecosystems. Opting to protect farm animals with preventative methods rather than shooting will help this important species to thrive.

ttracts pollinators. ter. This supports de and reduces our pasture willsources: give View https://tinyurl.com/2022cfg-wildlife

Helpful Kelpful Possibilities

Non-Lethal Depredation Methods

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Food forests are a traditional form of ecological knowledge that provide food in a way that can alleviate dependence on practices such as monoculture cropping with invasive plant species, which in turn helps local wildlife as well as humans.

Five simple ways local agriculture can support wildlife!

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Silvopasture makes grazing land for grass-fed livestock friendlier to native fauna. Planting trees in pastures provides shade for cattle and other farm animals and reduces evaporation from water sources. The selection of tree species can contribute to flourishing ecosystem health; while converting forests to grassland destroys biodiversity, silvopasture maintains robust watersheds for both people and a wide range of wildlife while attracting much-needed pollinators.

Cultivation Choices for Coexisting with California Critters

and beyond! e emissions which is cean acidity, water eople or animals

Silvopasture & Food Forests Promote Biodiversity

Fungi Fervor mushrooms have held an important place in local indigenous cultures since time immemorial; today’s cultivators hope to blend native knowledge with modern technology. by Sean McCann, Cooperation Humboldt

There has been an explosion of interest in mushrooms in the past several years. A walk around the Arcata Farmers Market or a glance into the display windows of one of our local bookstores is all it takes to pick up on the fervor. Coming in a wide variety of shapes, sizes, and colors and bearing evocative names like lion’s mane, black trumpet, shiitake, chestnut, blue oyster, and chanterelle, it’s easy to understand why the world of mushrooms

captivates the imaginations of so many. It seems that this has always been true, although what people from different cultures have imagined about them has varied widely, ranging from adoration and worship to fear and mistrust. My hope is that this article helps to shed some light on what is happening in the world of mushrooms (and fungi in general - not all fungi produce mushrooms) here on the North Coast.

I spoke with a handful of mushroom farmers, gatherers, and lovers living in the area to find out how they view, relate to, and work with fungi. The conversations covered a staggering variety of topics - everything from forest health to food sovereignty, favorite recipes, family traditions, innovative building materials, and the healing of trauma. If I were to choose a few words to encapsulate what I learned about fungi from the wonderful people with whom I spoke, they would be, “connection,” “community,” and “relationship.”

Levon Durr, owner of Fungaia Farm Photo: Levon Durr

STEWARDING MUSHROOMS FOR FUTURE GENERATIONS Kodi Martinez, a Yurok tribal member and lifelong mushroom lover, emphasized this relational piece. For Kodi and her family, gathering mushrooms (particularly tanoaks and chanterelles) each Autumn is a time for sharing, teaching and gratitude. She began gathering mushrooms at a young age and has passed on this tradition to her two-year-old son. Kodi, like many mushroom gatherers, has a secret location where she likes to harvest. This allows her and the others who know of it to tend the plot carefully. continued on page 53

En español

Fervor de hongos. Puedes leer este artículo en línea: www.cooperationhumboldt.org/foodguide-spanish

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Little River Farm Bayside, CA Wild Rose Farm Blue Lake, CA

Willow Creek Farms Willow Creek, CA Green Spiral Farm Arcata, CA Mycality Mushrooms Fairhaven, CA

Wild Rose Farm Blue Lake, CA

Rain Frog Farm Blue Lake, CA

Willow Creek Farms Willow Creek, CA

Garden Giants growing at Fungaia Farm Photo: Levon Durr

continued from page 48 While the location is not shared publicly, she and her family will take other families to the spot and teach them how to sustainably harvest its bounty.

must be at the heart of any resource use, mushrooms included. This is also an example of the importance of Indigenous leadership as we attempt to solve climate and biodiversity crises and heal social rifts based on centuries of oppression.

Kodi enjoys sauteing tanoak mushrooms with deer meat and potatoes or simply frying them with butter, garlic, and salt.

LEADING THE WAY IN THE LOCAL MUSHROOM SCENE

When asked if she has noticed a change in the abundance or distribution of mushrooms since she was a child, Kodi replies, “I haven’t seen a change in the area where we gather because we care for it and leave some for the future, but there has been a change in the areas where people gather them to sell at the market. They are harder to find in those places now.” She attributes this to greed and people not being part of a tradition that teaches responsible harvesting. The key, she says, is to respect the earth and not be greedy. “Never take all of the mushrooms in an area. Leave the little ones and be careful how you harvest. Then they will be there for future generations.” In addition to sharing the harvest with elders who may not be able to gather for themselves, she explains that it is also important to leave some for the deer and other animals.

Like so many aspects of building a more equitable and sustainable society, expanding access to and utilization of fungi/ mushrooms will require a blending of traditional knowledge and modern technologies. It will also require cooperation. This is where local mushroom cultivators like Mike Egan come in. Mike is the founder of Mycality Mushrooms and has over 20 years of experience cultivating mushrooms. He’s had a lot to do with building interest in mushrooms locally, making them available through direct sales, cultivating expansion of markets, and helping other growers get their starts. Many of the people I talked with either learned some aspect of what they know from Mike or buy mushrooms from him.

It is all too evident, given the intersecting social and environmental crises we are facing, that placing this level of importance on community and ecology

Mike grows both edible and medicinal mushrooms, processing the medicinals (reishi, lion’s mane, and turkey tail) into tinctures. He also sells kits so folks can easily grow mushrooms at home. For Mike, a marker of the increased interest in mushrooms is how popular these kits have become recently. He sees this as

hugely positive, noting how quickly and in how little space mushrooms can be cultivated. When asked about their role in food security, Mike responds, “[Mushrooms] will be an integral component of a sovereign food [system]...and I think historically they were as well...filling in that protein when food was pretty bleak as far as food production in the forest.” Mike sees a local fungi co-op as one solution to solving the problems of access, cost, availability and scale (this last piece being particularly important for larger ecological remediation projects). Space and equipment account for most of the cost of production. Mike questions, “Why does everyone need to have their own refrigeration unit? I’ve got two pallets in mine, and I can fit twenty.” He adds, “Maybe we need just one big facility to produce blocks for farmers...I’d be totally interested in doing that with folks.” While he has the space and a lot of the equipment needed to pull this off, it would require someone working to open markets outside of Humboldt County to make the venture financially viable. While everyone interviewed agreed that over-commodification of mushrooms runs counter to their nature, mushroom farmers (like everyone else), need to make a living. Striking a balance between these needs will be an important part of building the way forward in the world of cultivated mushrooms. 53

CATCHING THE MUSHROOM BUG Caleb Van Lynn, owner of Local Culture Mushrooms, is one of the newer faces in our local mushroom scene. When asked about the idea of a fungi co-op, he responds, “I think [it] would be fantastic. I would love to get involved in that because I think that would open it up to different ideas, like doing some kind of trash decomposition where there is not really any money in it.” This was another common topic amongst the mushroom growers I spoke with: A lot of the important waste reduction and ecological restoration work does not pay well, but there is a lot of interest and desire to engage in this work. A co-op could be the answer. Caleb caught the mushroom bug about five years ago while doing environmental restoration and wilderness therapy work. He began selling cultivated mushrooms at the farmers’ market about six months ago. “[Growing mushrooms has] got a steep learning curve, but once you get over the hump, it’s really not that hard at all. I think it’s easier than growing plants.” Like many others, the first mushroom he brought regularly to market was a variety of oyster mushroom. Known for their incredible versatility and ability to grow on a number of substrates, it’s a go-to choice. It’s also delicious and easy to cook, making it a market favorite for many mycophiles. His interest extends far beyond this little mushroom, however, and he is excited about medicinal mushrooms

and the expansion of research into the effects of psilocybin on PTSD, anxiety, depression, addiction, and more. He is currently developing a line of medicinal tinctures under the business name Mind At Large Mushrooms. In an effort to create spawn for local environmental remediation projects, Caleb is also working on collecting spores from local mushrooms, including a few varieties of oysters, lion’s mane, and bluits. He grows these spores in petri dishes to create spawn with which to inoculate growing substrates in an effort to find/ develop local species that are suitable for cultivation. This would be beneficial for food production and also for remediation projects, particularly when considering that it is ideal to use local species to speed up the regeneration process after catastrophic fires.

MORE THAN FOOD AND MEDICINE Levon Durr, owner of Fungaia Farm, has been practicing mycoremediation (using fungi to restore polluted ecosystems) in Humboldt for years. While he also cultivates and sells edible and medicinal mushrooms, including kits for home growing, he is most passionate about exploring the ways fungi can be used to heal the environment. This can be done both through mycoremediation and by reducing environmental impacts of industries by modifying upstream practices through creative uses of fungi. He has spearheaded and participated in mul-

tiple projects of this type, ranging from household contaminant cleanups to oil and gas spills. “All of us are spilling hydrocarbons. All of us are discharging contaminated effluent off of our properties and our cities, parks, and farms, so bringing that into the public mind, that these are accessible technologies that are not silver bullets but are pieces of the puzzle of how we reduce our impact [is important].” For more information on his work on mycofiltration, the diesel fuel cleanup he completed in Orleans in 2011, or the motor oil contamination he remedied in Southern Humboldt a few years later, visit www.fungaiafarm.com. Levon is also looking to partner with Ecovative to shift upstream practices in the building industry. “We are pursuing a temporary license agreement from Ecovative…to look at waste diversion...be it styrofoam, building materials, or agricultural waste, and use mycelium to turn it into insulated wall panels.” This project is getting off the ground after Levon and local contractor Ryan Hayes of Hayes Building Co. won first place at HSU’s Awesome Business Competition and received a $3,000 prize. Fungi are not the cure for all of our problems. Rather, they are one piece (albeit one with wide-ranging applications) of an overall ecological regeneration and waste reduction strategy, which must also include reducing consumption, reusing materials, recycling and upcycling. Restoring our planet will take a diversi-

fungi in the forest

Shiitake log growing at Fungaia Farm 54 Levon Durr Photo:

Fungi play a crucial role in natural ecosystems. Not only do they decompose organic material, thereby contributing to forest health through the creation of soil, they also provide food for insects, animals and plants. Through symbiotic relationships between fungi and the roots of plants (referred to as mycorrhizae), fungi make nutrients in the soil available for plants to use them. In return, plants provide the fungi with sugars produced through photosynthesis. In addition, fungal mycelium act as a communication network through which plants can sense and react to changes in the environment around them, an attribute some refer to as the “wood wide web.” Fungi integrate entire ecosystems, making them more resilient and responsive in the process.

fied, decentralized and creative approach with each of us doing everything we can. Levon advises us, “Test, test, test [your water and soil], and educate yourself about solutions. [Consider whether you] need to do phytoremediation [the treatment of pollutants or waste by the use of plants] or mycoremediation. Then start addressing your own contamination of the environment using simple, nature-based technologies. We need to learn from the Indigenous communities that have tended these lands for thousands of years, and combine those ways of thinking and living with these modern technologies and strategies.”

FORESTS AND FIRES In the wake of the devastating fires of recent years, and with climate change creating conditions that are less than ideal for forest regeneration, many people are thinking creatively about ways we can assist nature in the regeneration process. The USDA Forest Service found that extreme fires damage soil microbiology, killing bacteria and mycelium that are crucial for nutrient cycling and overall soil health. Cultivated fungi could be used to inoculate wood chips that would be spread over scorched forest floors, thereby helping to restore mycelium in the soil and improve water retention. There are, however, a number of logistical issues including transportation, adequate substrate to keep mycelium alive for more than a few weeks, and climatic factors. Increased funding, participation, and cooperation will be needed for such projects to be successful. Controlled burns are an important part of forest/fire management. One solution to reduce fuel loads is to thin the forests using a wood chipper, inoculating the wood chips with fungi to speed up the decomposition process. While there would be a temporary increase in dead fuel on the forest floor, the fungi would quickly increase the water hold-

ing capacity of the wood chips, thereby making them less flammable. The time to decompose the wood chips is decreased, resulting in nutrients returning quickly to the soil to boost forest health. In addition to requiring cooperation between mushroom growers, local tribes, the timber industry and government agencies, this kind of approach would require a significant number of people on the ground doing the work.

AN ECO-SOCIAL PERSPECTIVE Laura Woods is the manager for the Yurok Title XI Elders Nutrition Programs. She also serves on the Yurok tribal court. A self-proclaimed mushroom lover, she views food as medicine. Mushrooms are an important part of her diet, especially since she went plant-based about a year ago. The “lowly, beautiful, majestic mushrooms,” as she refers to them, are particularly important in helping her (and others) meet protein needs. She uses them fresh, dried, and/or powdered multiple times per week, often adding them to sauces and soups. One of her favorite preparation methods is rehydrating dried shiitake in a bowl of water, and then using that water to cook ramen, later adding the mushrooms themselves back in to cook. Simple and delicious. Laura, like Kodi Martinez, primarily gathers tanoak and chanterelle mushrooms. She learned to gather mushrooms and other edibles - as well as how to smoke salmon - during trips to visit family in Orick throughout her youth. She was eight years old when she began learning these things. “Those were idyllic times,” she recalls. While her family and ancestors had always lived in and been an integral part of this area, she did not grow up here because her father was sent to the Sherman Indian Boarding School in Riverside as a child. After that, he joined the military and found himself in the middle of World War II. When he got out, the

family moved back to Humboldt briefly, but poverty and a lack of work forced them to move to New Mexico. It was always Laura’s goal to move back to Orick, which she did in 2014 after a period of soul-searching that motivated her to make the move and spend the following years learning all about her culture and the living things here. She notes that tanoak trees, the acorns they produce, and the tanoak mushrooms that grow at their bases are very important in Yurok culture, history, and stories. “It is important to honor the gifts from these living beings,” she says. Further emphasizing the importance of relationships, she shares that mushroom gathering has its proper time, as do all things in nature, “whether it is the gathering of basket materials or berries, or the return of the eels heralded by singing frogs in winter.” All of these are family or community events that facilitate building connections, sharing stories, socializing, and laughing. “This is medicine time - the gathering almost becomes secondary [to these other pieces],” says Laura. “Solutions need to be grassroots, communityand ecology- based, not the profit-based industrial model.” The fracturing of relationships - both with one another and with our ecosystems is at the core of many of the problems we face today. From mental illness, to resource use and climate change, food insecurity, and violence, isolation is a primary causative factor. May we find the wisdom to follow Indigenous leadership in prioritizing community over profit, as well as learn from the humble fungi that the ability of each individual to live and thrive is dependent upon a whole world of relationships. ................................... Sean McCann is a practitioner of Chinese medicine, gardener, mycophile, and revolutionary living in Eureka with his wife and six-year-old daughter. 55

Spring Salad Photo: North Coast Co-op

Seasonal Salads Recipes prepared by North Coast Co-op staff

Serves 2 as a main dish or 4 as a side. • • • • • • • • • • • • •

2-3 carrots, shredded or matchsticks 1-2 cups snap peas 4 cups arugula 1 cup kale, sliced very thinly into strips microgreens and/or sprouts (optional) 1 cup cooked/cooled wild rice or 2 cups cooked/cooled quinoa (optional) ¼ Meyer lemon (zest and juice) 2/3 cup olive oil 1 tbsp honey or agave nectar 1-3 tbsp apple cider vinegar (to taste) 1 tbsp dijon mustard pepper (optional) chopped chives (optional)

In a large bowl, combine carrots, snap peas, arugula, kale, microgreens, sprouts, and rice or quinoa. In a small bowl, whisk together lemon zest, lemon juice, olive oil, honey, vinegar, mustard, pepper and chives. Toss salad with dressing and serve.

Summer - shirazi salad Serves 2 as a main dish or 4 as a side. • 3 Persian or slicing cucumbers, seeded and diced • 2 Roma tomatoes, seeded and diced • 1 clove garlic, minced • ½ red onion, diced • handful of Italian or curly parsley, chopped • juice of ½ lemon • olive oil, generous pour to fully coat salad • salt and pepper to taste

Make any salad or stir fry heartier by adding your choice of protein!

In a large bowl, combine cucumbers, tomatoes, garlic, red onion and parsley. In a small bowl, combine lemon juice and olive oil, adding salt and pepper to taste. Pour dressing over veggies and toss to fully coat. Refrigerate for at least 20 minutes to let flavors meld, then serve.

autumn Serves 2 as a main dish or 4 as a side. • 1 bunch kale (destemmed and coarsely chopped) • juice of ½ Meyer lemon • ¼ cup olive oil • 2 cups baby spinach or mixed baby greens • 1 apple, cored and thinly sliced • ¼ cup roasted pumpkin seeds/pepitas (with or without hulls) • 1 cup husk cherries or “ground cherries” (optional) • ¼ cup goat cheese (optional) • Simple Tangy dressing (optional; recipe below) Cover chopped kale with lemon juice and olive oil, massage by hand for about one minute and set aside. Mix baby greens, apple, pepitas, and husk cherries if using; then mix in massaged kale. Top with goat cheese if using. Salad can be enjoyed as-is or tossed with dressing below or of your choice.

En español

spring

simple tangy dressing • • • • • • •

¼ Meyer lemon (zest and juice) 2/3 cup olive oil 1 tbsp local honey 1-3 tbsp apple cider vinegar (to taste) 1 tbsp dijon mustard ground pepper (optional) chives, chopped (optional)

Whisk all ingredients vigorously until combined.

winter Serves 2 as a main dish or 4 as a side. • 1 head cauliflower, core removed and cut into medium sized florets • 1 small head of radicchio, core removed and cut into strips lengthwise • 1 pear, cut into matchsticks • 4 celery stalks, cut into thin diagonals • 1 tbsp fresh chives, coarsely chopped • 1 tbsp parsley, coarsely chopped • 1 tbsp celery leaves, coarsely chopped • pecans (optional) • 1 lemon (zest and juice) • 2 tsp stone-ground mustard • ⅓ cup olive or grape seed oil • salt and pepper to taste Toss cauliflower, radicchio, pear, celery, and herbs in a large bowl. Zest lemon directly onto veggies and pear. To make dressing, juice lemon into a small bowl and whisk in mustard, oil, salt and pepper. Add pecans, toss and enjoy!

Ensaladas de Temporada. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish 57

Stir Fry Through the Seasons

enjoy quick meals featuring local produce all year long. Recipes prepared by North Coast Co-op staff

spring

summer

autumn

Serves 2 as a main dish or 4 as a side.

• 2-3 tbsp coconut oil or olive oil • ½ bundle asparagus, chopped • 2-3 carrots, shredded or chopped into matchsticks • 1 cup snap peas • 2 cloves garlic, thinly sliced or crushed • 2 bok choy, separated and rinsed • salt and pepper to taste • fresh or pickled sliced radish (optional) • cilantro, chopped (optional) • sesame seeds (optional)

• 3-4 tbsp coconut oil or olive oil • ¼ medium yellow onion, finely diced • 1 cup tomatillos, husks removed, rinsed and quartered • 3 cloves garlic, minced or crushed • 4 summer squash (zucchini, yellow crookneck, etc.), chopped • ½ bunch cilantro, rinsed and chopped • 2 ears of corn, fire roasted or boiled and sliced off the cob • ¼ medium red onion, finely diced • salt and pepper to taste • Queso fresco, crumbled (optional) • jalapeño, deseeded and finely chopped (optional) • chili powder (optional)

In a large sauté pan heat half the cooking oil over medium-low heat until oil is warmed. Add asparagus, stirring frequently for 5 minutes. Increase heat to medium-high and add remaining cooking oil, carrots, and snap peas, stirring for another 2-3 minutes. Continue stirring and add garlic and bok choy. When bok choy is slightly wilted, remove from heat, season to taste and serve. Optional: Top with radish, cilantro, and/or sesame seeds.

In a large sauté pan heat half the cooking oil over medium-low heat until oil is warmed. Add yellow onion and tomatillos and stir until soft, about 6 minutes. Increase heat to medium-high and add remaining cooking oil, garlic and summer squash. Stir for additional 3 minutes. Add corn and half of cilantro; stir for an additional 1 to 2 minutes. Remove from heat, season to taste and serve. Optional: Top with remaining cilantro, raw red onion and queso fresco, jalapeño and/or chili powder.

• • • • • •

1 lb turnips, trimmed, peeled and cut into 1-inch wedges (about 2½ cups) 2 tbsp unsalted butter or olive oil 1 tbsp white miso paste 1 tbsp local honey salt turnip greens or kale, thinly sliced and charred (optional)

Arrange the turnips snugly in a 3 to 4 quart saucepan. Add butter or olive oil, miso, honey, ½ teaspoon salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat. Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about ½ cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.) Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve (topped with greens if desired).

Find more recipes at northcoast.coop/recipes/ 58

En español

Winter Stir Fry Photo: North Coast Co-op

Salteado las estaciones: comidas rápidas con productos locales durante todo el año. Puedes leer este artículo en línea: www.cooperationhumboldt.org/food-guide-spanish

winter Serves 2 as a main dish or 4 as a side. • 4 tbsp water (for quick steaming) • 1 head broccoli - florets plus peeled and chopped stem • ½ head cauliflower, core removed and cut into medium sized florets • 1 cup Brussels sprouts, quartered • 3-4 tbsp coconut oil or olive oil • ½ cup Shiitake mushrooms, sliced • 1 cup baby braising greens, coarsely chopped • ¼ head cabbage, thinly sliced • 2 cloves garlic, thinly sliced or crushed • 2 tsp tamari or soy sauce (more or less to taste) • ¼ tsp sesame oil (optional) • ½ tsp rice vinegar (optional)

In a large sauté pan over medium heat add water, broccoli, cauliflower, and Brussels sprouts and cover to gently steam and soften these hardier veggies. The color will intensify and brighten after a few minutes. After 6 minutes (or when fork-tender) remove from pan and set aside. Add oil and mushrooms and cook 2-3 minutes. Add braising greens and cook for another minute. Add cabbage, garlic, soy sauce and sesame oil, and stir. Add previously set-aside veggies back into the pan and toss with rice vinegar. Remove from heat, season to taste and serve.

spice it up! Dishes can be altered to your taste according to what you enjoy and what you have on hand. As you gain confidence in the kitchen, recipes can become more of an inspiration, allowing you to build on flavors or create a delicious sauce to drizzle on top. Adding spices, herbs, and sauces to any stir fry can bring a lot of extra flavor! • For a spicy kick, add chili flakes or various ground chili powders. • For a smoky flavor, explore different varieties of paprika. • For a fresh flavor, try dried crushed coriander seed or fresh cilantro. • For a grounding, earthy flavor, cook with sprigs of thyme or rosemary.

Simple Seasoned Salts fresh herbs + salt bring a pop of flavor to any dish. by Tamara McFarland, Cooperation Humboldt One of my favorite ways to use fresh herbs from my garden is to make herbed salt. The recipe is very flexible and allows you to use your creativity; my favorite combination is sage, thyme and rosemary, but you can use anything you like. In the past I’ve experimented with lavender, oregano, and dried citrus peel. You can use herbed salt 1:1 in place of salt in any recipe that could benefit from an extra kick of flavor.

herbed salt • 1/2 cup fresh herbs • 2 cups coarse salt (divided) Grind the fresh herbs and 1/4 cup of the salt in a spice grinder (a coffee grinder also works; just be sure you get all traces of coffee flavor out first). Mix by hand into the remaining 1-3/4 cups salt. Spread onto a cookie sheet and allow to dry on the countertop for a day (or in the oven set to a very low temperature for a shorter time if you prefer).

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.

We’re a growing organization – Connect with us!

Humboldt Asians & Pacific Islanders in Solidarity (HAPI) works to build and empower our community by amplifying, supporting, and encouraging diverse voices and perspectives to foster a more engaged and inclusive community. hapi.humboldt@gmail.com hapihumboldt.org

UPCOMING EVENTS FOR 2022: Celebrating the Year of the Tiger with Eureka Chinatown Project: Arts Alive, May 7 Lions (dancers), tigers, & more, oh my! TAIKO DRUM WORKSHOPS WITH SAN JOSE TAIKO! July 16

Explore Previous Years’ Topics

REVIVING RELATIONSHIPS WITH OUR FOODWAYS

Indigenous Food Sovereignty in California and Beyond.

UPROOTING RACISM: SEEDING SOVEREIGNTY

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

MEETING NEEDS & SHIFTING CULTURE

Access to nutritious food is a human right.

NUE-NE-PUEH MEHL KEE INDUSTRIAL AG’S TEY-NEM’MO-NEE ‘OOHL COVID CONNECTION

Repairing a system built on stolen land and exploited labor.

Yurok Tribe leading the way creating ‘Food for the People.’

WHY GROW YOUR OWN?

Before you plant, know your land.

Gardening as a powerful tool for personal and societal change.

WHAT’S IN A SOCIAL JUSTICE DIET?

KNOW YOUR PLACE

How intensive farming increases our vulnerability to pandemics.

SOIL & COMPOST 101

Successful gardening begins from the ground up.

LABOR & WORKERS IN THE FOOD SYSTEM

Sustainability must include the people who produce our food.

BUILDING WIYOT PLAZA

Creating a Food Sovereignty Lab at HSU.

TOP 10 FRUITS OF HUMBOLDT BAY

Choose wisely to enjoy for years to come.

SCAN THE LINKS BELOW WITH YOUR SMARTPHONE OR VISIT COOPERATIONHUMBOLDT.COM/FOOD-GUIDE-2021

GROWING ANNUALS

Learn what thrives in our coastal climate.

GARDENING FOR BEES & BUTTERFLIES Create a garden that welcomes beneficial pollinators.

REGENERATIVE FARM SPOTLIGHT

Table Bluff Farm and Alexandre Family Farms.

GARDENING WITH SMALL SPACES & TIGHT BUDGETS

EDIBLE & HEALING PLANTS IN YOUR OWN BACKYARD

HOW ONE SCHOOL GARDEN GREW DURING A PANDEMIC

Overcome limitations to growing your own food.

Many ‘weeds’ are nutritious and medicinal.

LOCAL. SEASONAL. AFFORDABLE.

THE DO’S AND DON’TS THE CLIMATE SOLUTION OF FOOD PRESERVATION RIGHT UNDER OUR FEET

Get cozy with soup.

Safely preserve your bounty to enjoy for months to come.

CRISIS & TRANSFORMATION IN FOOD RETAIL

New co-op ready to solve food waste problem in Arcata.

How solidarity helps us cope with crisis and build resilience.

Pacific Union, Arcata, CA.

The simple and ancient ideas behind regenerative farming.

COMPLETING THE CYCLE PATHWAYS TO HEALING

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

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.

Our Daily Bread Ministries 1135 Harold St., Crescent City 707-464-7771 Meals, clothing and hygiene items.

Food For People 1720 10th St, Eureka (Cooper Gulch) 707-445-3166 or 707-407-0447 www.foodforpeople.org Pacific Pantry Emergency food pantries, mobile 494 Pacific Ave., Crescent City produce pantry, free produce Del Norte 707-464-0955 x2115 markets, seniors, homebound, free Choice nutrition pantry. Thurs. lunches for children, CalFresh. Visit CalFresh / DHHS 2:00-6:00 p.m.; Fri. 2:00-4:00 p.m.; website for distribution site info. 880 Northcrest Dr., Crescent City Sat. 11:00 a.m.-1:00 p.m. 707-464-3191 Food Not Bombs - Eureka Apply online at C4yourself.com or St. Vincent de Paul’s Food Pantry Food served every Sunday at 3:00 in person at DHHS Mon.-Fri. 8:00 1440 Parkway Dr., Crescent City p.m. at the corner of E & 3rd St. 707-464-1322 a.m.-5:00 p.m. Mon.-Fri. 9:00 a.m.-2:00 p.m.; HSU Oh, SNAP Pantry College of the Redwoods Pantry identification and proof of income 1st Harpst St., Arcata 883 W Washington Blvd., Crescent City required. www.hsuohsnap.org 707-476-4560 mira@humboldt.edu Pantry and food forest for students. Yurok Food Distribution Program Bag of food available weekly for 190 Nelson Ln., Crescent City students. Del Norte Senior Center 707-464-1852 1765 Northcrest Dr., Crescent City Serving federally recognized tribal Humboldt County Office of 707-464-3069 members who are income eligible. Education Delivered meals and senior lunch Tailgate delivery available in 901 Myrtle Ave., Eureka program. Daily 11:30 a.m.-noon. various locations, or call to make 707-445-7000 appointment to pick up box. hcoe.org/covid-19-2/schoolDel Norte Unified School District meal-times-and-locations/ 707-464-0246 commcenter@hcoe.org Humboldt www.dnusd.org/Page/1111 Lunch and breakfast for next day. Humboldt County Transition-Age Apply for CalFresh Youth Collaborative (HCTAYC) Dorcas Society 929 Koster St., Eureka 433 M Street, Eureka 1770 Northcrest Dr., Crescent City 877-410-8809 707-476-4944 707-464-2738 www.getcalfresh.org Assistance programs for youth exWednesdays 1:00-3:00 p.m. periencing houselessness including Arcata House Annex grocery gift cards, hygiene supplies Grace Lutheran Church 501 9th St. Arcata and cooking gear. 188 E. Cooper Ave., Crescent City (707) 633-6236 707-464-4712 www.arcatahouse.org Humboldt Family Resource Food pantry Mondays 2:00-4:00 Anyone can get food at service Centers p.m. window, Mon.-Fri. 1:00-2:30 p.m. www.hnfrc.org County-wide food pantries and Open Door Clinic Cooperation Humboldt services with 17 sites throughout 550 E. Washington Blvd., Crescent City Serving Humboldt County the county (see facing page). 707-465-1988 x6237 707-502-2492 Food provided once a week per www.cooperationhumboldt.org person. Mondays 8:00 a.m.-5:00 cooperationhumboldt@gmail.com p.m.; Tues.-Sat. 8:00 a.m.-8:00 Network of Little Free Pantries, p.m. community fruit trees, garden assistance.

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 317 2nd St., Eureka 707-445-6255

humboldtgov.org/659/WIC-Services

Infant and child nutrition, breast feeding services.

Family & Community Resource Center Food Resources Resource Center

Phone Number

Address

Emergency Food*

Backpacks for Kids*

Arcata

(707) 822-1002

2400 Baldwin St

Blue Lake

(707) 668-4281 111 Greenwood Ave

Bridgeville

(707) 777-1775

38717 Kneeland Rd

Carlotta

(707) 768-3860

300 Wilder Rd

Fortuna

(707) 725-9082

2089 Newburg Rd

Hupa

(530) 625-4000

8 Holt St

Eureka: Jefferson

(707) 497-6280

1000 B St

Eureka: Marshall

(707) 441-2467 (707) 441-2404

I St. @ Trinity/Huntoon 216.W. Harris St

Eureka: South Bay / Pine Hill

(707) 445-5933

5230 Vance Ave

Loleta

(707) 733-5239

700 Loleta Dr

Pantry (FFP): 3rd Thur 3–5 (Loleta Community Church). Fresh produce distributed as available

Manila

(707) 444-9771

1611 Peninsula Dr

Pantry (FFP): Wed at 2 (on Vance Ave turnout of the 255)

McKinleyville

(707 840-0905

1615 Heartwood Dr

Mattole Valley

(707) 629-3348

167 Sherman St Petrolia

Rio Dell

(707) 764-5239

99 Wildwood Ave

Southern Humboldt

(707) 923-1147

344 Humboldt Ave Garberville

Willow Creek

(530) 629-3141

38883 Highway 299

Resource Center Food Details Commodities/Senior Brown Bag (FFP): 3rd Thur 10-2. Mobile Produce (FFP): 4th Thur 10-1:30. Emergency Food: Tue-Fri 9-3. Produce: Thur 10-1 (as available) Pantry (FFP): Tue-Fri 9-4

FREE & LOW-COST FOOD RESOURCES

HNFRC's Guide to Food Resources

X X

Food Boxes: 3rd Thur. Mobile Produce (FFP): 4th Wed. Emergency Food: By appt. Free Produce Stand (FFP): Sat at 10 Marshall has two different physical locations in Eureka.

Pantry (FFP): Mon-Thur 10–3:15

X X T&Th 10-3:30

Pantry: 4th Wed 11-12 at the MVRC office, 3-4 at Honeydew School Mobile Produce (FFP): 2nd Wed 10-1 at Fire Hall. Commodities (FFP): 3rd Thur 9-12 at Journey Church Pantry (FFP): Tue & Thur 10:30-12, Wed 2-4 at Presbyterian Church. Mobile Produce (FFP): 2nd Tue 12-1 at First Baptist Church. Weekly emergency food for enrolled families/seniors

Commodities (FFP): 3rd Thur 10-1 (also other Thurs 10-12). Senior Food and Mobile Produce (FFP): 3rd Wed

FFP = Food For People Program For more information about Food for People resources, visit their website *Call Centers for specific hours and number of visits allowed to the Emergency Pantry per month * Backpacks for Kids is a weekend food bag for students enrolled in school, sites have limited availability

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 148 South G St., Suite 1, Arcata Del Norte 707-633-6125 www.beneficiallivingcenter.com Del Norte and Tribal Lands BLCarcata@gmail.com Community Food Council Focusing on the microbiology of the 494 Pacific Ave., Crescent City soil. Free workshops on soil amend707-464-0955 ing, compost tea brewing, gardening www.dnatlfood.com and permaculture practices. foodcouncildnatl@gmail.com College of the Redwoods Shively Working to co-create a local food Farm system that provides access to healthy, culturally appropriate food 409 Shively Flat Rd., Scotia to all families in Del Norte and Tribal 707-599-1338 Lands. Pacific Pantry, Food Forest www.redwoods.edu/cte/agriculture Farm, Food Recovery, workshops. silas-sarvinski@redwoods.edu Internships and courses in Wild Rivers Permaculture Guild sustainable agriculture practices. wildriverspermacultureguild@gmail.com Emphasis in diversified produce for 541-661-2510 CSA and wholesale sales. Hands-on Educating and empowering the learning in vegetables, livestock, Wild Rivers Bioregion to engage poultry, and orchard care. in permaculture ethics, principles, and techniques that mimic nature’s Cooperative Gardens Commisregenerative patterns to restore our sion of Northern California biological and cultural resources and www.coopgardens.com build community resilience. Email to quosis1@gmail.com find out about monthly work parties, Providing free organic heirloom seeds through seed hub, education meetings, and events. and resources.

EXITTheatre On the Arcata Plaza www.theexit.org 66

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.

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.

Daluviwi’ Community Garden

Northwest School for Botanical Studies Fieldbrook 707-668-5101 www.bluelakerancheria-nsn.gov/path- 707-826-7762 makers/daluviwicommunitygarden/ www.herbaleducation.net dholsapple@bluelakerancheria-nsn.gov herbaleducation@gmail.com Offering emerging practitioners an Gardening workshops. Also has outstanding contemporary education farm stand. in the art and science of herbalism. Dandelion Herbal Center 4803 Greenwood Hts. Dr., Kneeland Redwood Roots Farm www.redwoodrootsfarm.com 707-442-8157 Classes and internships. www.dandelionherb.com allison@dandelionherb.com UCCE Master Gardeners of HumHerbal education, medicinal prepaboldt and Del Norte Counties rations. 5630 South Broadway, Eureka Dreamquest 707-445-7351 100 Country Club Dr., Willow Creek ucanr.edu/sites/hdnmastergardeners 530-629-3564 Sjphibbs@ucanr.edu www.dqwc.org Website provides detailed inforoffice@dqwc.org mation on growing edibles plus an Demonstration permaculture online help desk for questions. garden and gardening education North Coast Community Garden for youth. Collaborative Fungaia Farm 904 G St., Eureka Arcata 707-269-2071 707-444-3799 Find on Facebook www.fungaiafarm.com mdrummond@rcaa.org fungaiafarm@gmail.com Network of community gardeners Mushroom cultivation workshops, working together to provide seeds, consultations and trainings. plants, education and garden space for all. Garden workshops, volunteer workdays, seeds, plant, and produce giveaways, and promoting wellness through gardening. 428 Chartin Rd. Blue Lake

Sea Goat Farmstand 1450 Hiller Rd., McKinleyville 530-205-5882 Find on Facebook seagoatfarmstand@gmail.com Gardening workshops and classes.

This section includes businesses, Humboldt - North clubs and nonprofits that provide educational opportunities around cooking and/or preserving food. Eureka Emblem Club (Elks Lodge) 445 Herrick Ave., Eureka 707-443-8073 Del Norte Find on Facebook suziecooks@yahoo.com Del Norte CALFresh Healthy Offers cooking and baking classes Living (Del Norte Public Health) featuring local bakers, chefs, and 420 L St., Crescent City food professionals. Proceeds are 707-464-3191 x2830 donated to local non-profit organisbaker@co.del-norte.ca.us zations and used to fund college Provides low income residents scholarships for local students. access to nutrition education, Foodwise Kitchen physical activity promotion, and leadership toward healthy commu- 971 8th St., Arcata 707-633-8328 nity initiatives. Contact to request resources that include cookbooks, www.foodwisekitchen.com recipe cards, health promotion and foodwisekitchen@gmail.com Plant-based cooking classes, education materials. wellness workshops for children and adults.

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. HSU Extended Education extended.humboldt.edu/extended-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 & 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.

Humboldt/Del Norte

GROWING, COOKING & PRESERVING FOOD Directory: 68

Gardening Supplies This section includes locally A & L Feed and Pet Supply owned/operated businesses that 2308 Central Ave., McKinleyville sell gardening supplies. 707-839-3265 www.humcoaandlfeed.com jason@humcoaandlfeed.com Del Norte Organic, non-GMO, and conventional animal feeds and supplies, The Dutch Gardener local honey, beekeeping and organic 835 Bertsh Ave., Crescent City gardening supplies. 707-954-2239 thedutchgardener@charter.net Electric Slug - The Garden Family based, seasonal nursery Guardian specializing in herbs, vegetables, Arcata fruits, flowers and containers grown 707-442-4080 specifically for our coastal climate. www.electricslug.com Open April-July; also available at the contact@electricslug.com Crescent City farmers’ market. Locally made slug and snail barrier for raised garden beds; Garden Elkhorn Herbals Plant Nursery Guardian that protects plants Fort Dick without using chemicals. Available 707-599-0632 at Pierson’s and online. elkhornherbals@gmail.com Vegetables, medicinal herbs, Elk River Nursery culinary herbs, and flower starts. 5880 Elk River Rd., Eureka Grown with organic seed and soil. 707-444-0997 Sold at Ocean Air Farmstand, Find on Facebook Crescent City Farmers Markets, Starts for lettuce, broccoli, peas, and Wild Rivers Market. Open and kale year-round, tomatoes, March-Sept. peppers, beans, and squash in spring planting season and lots Worm’s Nursery & Garden Supply more. Find at local retail outlets. 821 Elk Valley Rd., Crescent City 707-464-4447 Wormsnursery@yahoo.com Flora Organica Plants, garden supplies, soil and 5075 Dows Prairie Rd., McKinleyville nutrients. 707-407-7698 Find on FB/IG @floraorganica floraorganicafarm@gmail.com Humboldt - North Wide range of vegetable starts, herbs and flowers. Available at 3 G’s Hay and Grain Arcata farmers’ market and many 5307 Boyd Rd., Arcata local retail outlets; on-site by 707-826-9537 appointment. www.3gshayandgrain.com jason@3gshayandgrain.com Freshwater Gardens Soil amendments, animal feed. 5851 Myrtle Ave., Eureka 707-407-7123 Beneficial Living Center & Garden Find on Facebook Supply Seasonal vegetable starts. Available 148 South G St., Suite 1, Arcata at Arcata and Eureka farmers’ 707-633-6125 markets. www.beneficiallivingcenter.com BLCarcata@gmail.com Gopher Gardens Organic, sustainable and conven- Bayside tional gardening supplies and used 707-502-1663 gardening equipment. 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. 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. Miller Farms Nursery Inc. 1828 Central Ave., McKinleyville 707-839-1571 www.millerfarmsnursery.com Gardening supplies, plants, decor.

Rainshine Permaculture Homestead and Nursery Freshwater (707) 672-3102 rainshinepermaculture@gmail.com Fruit trees, berry bushes and culinary herbs. Plants available at Kneeland Glen Farm Stand or by appointment. 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. Samara Restoration

5260 Dows Prairie Rd., McKinleyville

707-834-2527 www.samararestoration.com nursery@samararestoration.com Offering a wide variety of native edible plants from berries and fruits to roots and shoots. Dedicated to restoring native ecosystems of Northern California through all phases of designing, growing, and building, both residential and large-scale.

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 Wes Green Landscape Materials garden care. Also has location in 6360 West End Rd., Arcata Ferndale. 707-822-8035 Pierson Garden Shop & Nursery www.wesgreenlm.com 4100 Broadway, Eureka info@wesgreenlm.com 707-441-2713 Soils, soil mixes, compost and www.thebighammer.com organic amendments. Compost Local starts, soils and soil amend- made on site with local recycled ments, organic seed, herbs, annu- green waste. als, perennials, trees, berries, and garden tools and decor. Rain Frog Farm Blue Lake 707-498-9837 rainfrogfarm@yahoo.com Organic vegetables and herb starts available at farmers’ markets and wholesale sales.

Humboldt - South

Charlotte’s Perennials Whitethorn 707-986-7229 Plant starts and less common fruiting plants, trees, vines, shrubs, flower plants. Available at Garberville and Shelter Cove farmers’ markets.

Forest Lakes Nursery 2300 Hillcrest Ave., Fortuna 707-726-9371 www.forestlakesnursery.com forestlakesnursery@att.net Unique plants including conifers, perennials, and groundcovers. Moonshadow Farm (The Stoeffel Family) 185 Cathey Ranch Rd., Miranda 707-943-3025 Wide variety of flowering and medicinal plants and seeds. Available at Eureka (Henderson Center) and Miranda farmers’ markets. Nilsen Feed and Grain Company 1593 Market St., Ferndale 707-786-9501 www.nilsencompany.com Farm supply, grains and feeds, animal health, grass seed, lawn and garden care. Also has location in Eureka.

Two Mule Farm 3834 Thomas Rd., Miranda 707-223-0224 / 707-973-1741 Find on Facebook Plant starts. Available at Garberville and Miranda farmers’ markets.

Humboldt - Inland Dazey’s Supply 41212 CA-299, Willow Creek 707-923-3002 www.dazeys.com Plants, seeds and garden supplies. Flying Blue Dog Farm & Nursery Willow Creek Find on Facebook flyingbluedog@flyingbluedog.com Organic vegetable six-packs, culinary herbs, medicinal plants, hard-to-find ornamentals, and more. Available at Arcata farmers’ market and several local retail outlets. Trinity River Farm 2443 Highway 96, Willow Creek 530-629-3327 www.trinityriverfarm.com Plant starts.

Jury’s Nursery & Gifts 12800 Hwy. 96, Hoopa 530-625-4857 jurysnursery@outlook.com Bedding plants, fruit trees, amendments, etc. 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.

Keep slugs and snails out of your raised beds the all natural way!

The Electric Slug and Snail Fence Manufactured in Humboldt County https://electricslug.com

But did you know that SNAP can also help people grow their own food?

GROWING, COOKING & PRESERVING FOOD

Dazey’s Supply 3082 Redwood Drive, Redway 707-923-3002 www.dazeys.com Seeds and garden supplies.

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 69

GROWING, COOKING & PRESERVING FOOD

Community Gardens & Farms This section includes gardens Del Norte Community located on land set aside to grow Health Center Wellness Garden food for individuals and their 550 E. Washington Blvd., Crescent City communities. 707-465-1988 x6237 Some have individual plots available - some for the general www.opendoorhealth.com garden@opendoorhealth.com public, and others may be only for residents, students or parents Offering free garden bed rentals, a community greenhouse, volunteer at a school, church, etc. opportunities, summer education Some don’t have individual plots, programs for youth, and a demonbut communally grow food to be stration area for gardening workdistributed to communities or shops, health promotion events, food pantries. These are primarily and more. Sponsor: Open Door learning centers about growing, Community Health Center. seed saving, permaculture and Kids Garden - Family Resource sustainable farm practices; all provide volunteer opportunities. Center of the Redwoods 494 Pacific Ave., Crescent City 707-464-0955 Del Norte along@frcredwoods.org Sponsor: First 5 Del Norte & DNATL Community Food Council. Community and Family Services Community Garden 110 1st St., Smith River Seventh Day Adventist 707-954-5245 Community Garden elena.sisneros@tolowa.com 1770 Northcrest Dr., Crescent City Sponsor: Tolowa Dee-ni’ Nation. 707-464-2738 Sponsor: Seventh Day Adventist Taa-‘at-dvn Chee-ne’ Tetlh-tvm’ Church. (Crescent City Tree Garden) Crescent City Food Forest Farm College of the Redwoods, Del Norte

883 W Washington Blvd, Crescent City

Directory:

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.

Individual plots or beds available

Xaa-wan’-k’wvt Chee-ne’ Tetlh-tvm’ Howonquet Head Start 12840 Mouth of Smith River Rd., Smith River 707-954-5245 elena.sisneros@tolowa.com Sponsor: Tolowa Dee-ni’ Nation.

Humboldt - North

Henderson Community Garden 800 West Henderson St., Eureka mdrummond@rcaa.org 707-269-2071 Sponsor: Redwood Community Action Agency.

Abuelita’s Garden 539 T St., Eureka mdrummond@rcaa.org 707-269-2071 Produce is donated to RCAA and Food for People. Sponsor: Redwood Jardín Santuario Community Community Action Agency. Garden Bayside Park Community Corner of 11th & F St., Arcata 707-407-7300 Garden arcata.garden@cooperationhumboldt.com 930 Old Arcata Rd., Arcata Sponsors: Centro del Pueblo and 707-822-7091 baysideparkfarm@cityofarcata.org Cooperation Humboldt. Sponsor: City of Arcata. Jefferson Community Center Garden 1000 B St., Eureka Blue Lake Community 707-497-6280 Garden thejeffersoncenterandpark@gmail.com Blue Lake Produce is distributed to commu707-668-5932 nity members. Sponsor: Jefferson parksdirector@bluelake.ca.gov Community Center. Sponsor: City of Blue Lake. Mad River Community Hospital Farm 3800 Janes Rd., Arcata 428 Chartin Rd. Blue Lake 707-822-3621 ext 4128 707-668-5101 pbailey@madriverhospital.com www.bluelakerancheria-nsn.gov/path- Produce is utilized by hospital makers/daluviwicommunitygarden/ cafeteria, distributed to staff and to dholsapple@bluelakerancheria-nsn.gov community members. Sponsor: Mad Sponsor: Blue Lake Rancheria. River Hospital. Daluviwi’ Community Garden

Garden of Eatin’ McKinleyville Garden 716 South Ave., Eureka Pierson Park on Gwin Rd., McK. 707-599-5799 / 707-442-6046 707-839-9003 suzodea@mac.com Sponsor: Calvary Lutheran Church. Sponsor: McKinleyville Parks and Recreation.

Yurok Agricultural Corporation Weitchpec Nursery Yurok Reservation, Weitchpec Dreamquest tvanlandingham@yuroktribe.nsn.us 100 Country Club Dr., Willow Creek Sponsor: Yurok Agricultural Corp. 530-629-3564 www.dqwc.org Weitchpec Yurok Food office@dqwc.org Village Produce is grown to supply Dreamquest Teen Center. Sponsors: Saint’s Rest, Weitchpec 707-458-5184 St. Joseph Health, Mid-Klamath tthompson@yuroktribe.nsn.us Watershed Council. Sponsor: Yurok Tribe Food SoverKe’nek We-roy Community Farm eignty Program. Yurok Reservation, Weitchpec tvanlandingham@yuroktribe.nsn.us Wautec Yurok Food Village Sponsor: Yurok Agricultural Corp. Wautec Kin Tah Te Community Botanical 707-458-5184 tthompson@yuroktribe.nsn.us and Demonstration Garden Hoopa Neighborhood Facilities Bldg. Sponsor: Yurok Tribe Food Sovereignty Program. 11900 Hwy 96, Hoopa 530-515-5223 meagen18@gmail.com Support: CalFresh.

Humboldt - Inland

GROWING, COOKING & PRESERVING FOOD

Potawot Community Food Garden Humboldt - South 1600 Weeot Way, Arcata 707-825-5085 jude.marshall@uihs.org El Jardín de la Comunidad Produce is distributed to members de Loleta of the American Indian Community. Loleta Elementary School / Loleta Sponsor: United Indian Health Svcs. Community Resource Center 700 Loleta Dr., Loleta Redwood Acres Garden / Lost 707-733-5239 Foods Native Plant Nursery Marcelina.MejiadeCastillo@stjoe.org 3750 Harris St. (Gate #3), Eureka Sponsors: Providence St. Joseph, (At Redwood Acres Fairgrounds) Dept. of Health & Human Services. 707-268-8447 redwoodacres1@gmail.com Volunteers grow native and heirloom Fortuna Community plants to donate to local food banks. Garden 2331 Rohnerville Rd., Fortuna Sea Goat Farmstand stodd@fortunaacs.com 1450 Hiller Rd., McKinleyville 707-725-1166 530-205-5882 www.fortunaacs.com Find on Facebook Providing access to organic fresh seagoatfarmstand@gmail.com fruits and produce to the food banks Volunteer opportunities. Sponsor: of Fortuna plus educational opportuAbbey of the Redwoods. nities and plots for families to grow their own food. Sponsor: Fortuna Tydd Garden Adventist Community Services. 2200 Tydd St., Eureka 707-269-7073 Fortuna Community Health garden@opendoorhealth.com Center Garden Produce is offered to patients and 3750 Rohnerville Rd., Fortuna volunteers or donated to community 707-269-7073 partners. Sponsor: Open Door. garden@opendoorhealth.com Produce is offered to patients and Unity Garden W. 15th and California St., Eureka volunteers or donated to community partners. Sponsor: Open Door. 94jlso38@att.net dor.leisz@gmail.com Wiyot Tribe Community Garden Sponsor: City of Eureka. Table Bluff Reservation Villa de Valle Community Garden 1000 Wiyot Dr., Loleta 707-733-5055 End of Valley West Blvd., Arcata wiyotta@gmail.com mdrummond@rcaa.org Produce is used in kitchen to pre707-599-3768 pare meals for elders and distributed Sponsor: Redwood Community fresh to community members. SponAction Agency. sor: Wiyot Tribe Natural Resources.

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.

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 - December GMO-free agricultural products. 9:00 a.m.-2:00 p.m. Farmers must personally grow • Winter Market everything they sell at market. January - March 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 Late June - October 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.

Accepts Cal-Fresh EBT

Eureka-Henderson Center Farmers’ Market Henderson and F Streets, Eureka June - October 10 a.m. to 1 p.m. Sponsored by the North Coast Growers’ Association.

FRIDAYS Friday Night Market Old Town, Eureka around the Gazebo - between E & F Streets and 2nd & 3rd Streets July - September 5:30 p.m.-8:30 p.m. Sponsored by Humboldt Made & the North Coast Growers’ Association.

Humboldt - South

FRIDAYS Garberville Farmers’ Market Town Plaza May - mid-November 11:00 a.m.-3:00 p.m. Sponsored by the North Coast Growers’ Association.

Humboldt - Inland MONDAYS

MONDAYS

Monday Night Markets 11900 Highway 96, Hoopa July - October Miranda Farmers’ Market Ave of the Giants @ Miranda Market 5:00 p.m.-7:00 p.m. Sponsored by Klamath Trinity May - October Resource Conservation District. 2:00 p.m.-6:00 p.m. Sponsored by the North Coast THURSDAYS Growers’ Association.

TUESDAYS

Willow Creek Farmers’ Market Veteran’s Park, Kimtu Road June - August Fortuna Farmers’ Market 10th St. between Main & L Streets, 4:00 p.m.-7:00 p.m. Sponsored by the North Coast Fortuna Growers’ Association. June - October 3:00 p.m.-6:00 p.m. Sponsored by the North Coast Growers’ Association.

Shelter Cove Farmers’ Market Machi Road at Mario’s Marina Motel May - October 11:00 a.m.-3:00 p.m. McKinleyville Farmers’ Market Sponsored by the North Coast Central Ave. & Pickett Rd. at Eure- Growers’ Association. ka Natural Foods in McKinleyville July - October 3:00 p.m.-6:00 p.m. Sponsored by the North Coast Growers’ Association.

Accepts WIC

Participates in Market Match program

Accepts Open Door vouchers

FARMERS’ MARKETS

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. Fieldbrook Valley Apple Farms 336 Rock Pit Rd., Fieldbrook 707-498-9228 Find on Facebook loviesgotapples@yahoo.com 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.).

Humboldt - South College of the Redwoods Shively Farm 409 Shively Flat Rd., Scotia 707-599-1338 silas-sarvinski@redwoods.edu Pumpkin patch weekends at the end of September/beginning of October. Organic produce also available.

Accepts Cal-Fresh EBT 74

Organic, Certified or Registered

FARM STANDS Del Norte Alexandre Farm Store 7955 Bailey Road, Crescent City www.alexandrefamilyfarm.com farmlife@alexandrefamilyfarm.com

Products: Organic milk, organic pasture-raised eggs, organic pastured pork and organic grass-fed beef. Open Wed.-Fri. 2:00-5:00 p.m.; Sat. 10:00 a.m.-5:00 p.m.; Sun. noon-4:00 p.m. Ocean Air Farms 2420 Morehead Rd., Fort Dick 707-616-1632 Find on Facebook + Instagram oceanairfarms@gmail.com Products: Produce. Open JuneNov. Sat. 10:00-3:00 and Sun. noon-3:00; Dec.-May Sat. only.

Humboldt - North College of the Redwoods Shively Farm 7351 Tompkins Hill Rd., Eureka 707-599-1338

Fieldbrook Valley Apple Farm 336 Rock Pit Road, McKinleyville 707-839-4289 / 707-498-9228 Find on Facebook loviesgotapples@yahoo.com Products: Apples (50+ varieties), blueberries and vegetables. Open approx. Aug.-Nov. Daily 10:00 a.m.4:30 p.m. Kneeland Glen Farm Stand 6821 Myrtle Ave., Eureka 707-496-0459 www.kneelandglenfarmstand.com Products: Produce, eggs, handmade items, cottage-industry foods and crafts from about 20 vendors. Open daily noon-6:00 p.m. Little River Farm 140 Ole Hanson Rd., Eureka 707-441-9286 Find on Facebook littleriverfarm@sbcglobal.net Products: Micorgreens, peashoots, sunflower sprouts and braising greens.

Humboldt - South Clendenen’s Cider Works

www.redwoods.edu/cte/agriculture 96 12th Street, Fortuna

silas-sarvinski@redwoods.edu Produce available from the farm during the harvest season at the CR main campus. Daluviwi’ Farm Stand (Blue Lake Rancheria) 428 Chartin Rd. Blue Lake

707-668-5101

707-725-2123 www.clendenensciderworks.com clif@clendenensciderworks.com Products: Many varieties of apples, fresh apple cider and produce. Open Aug.-Feb. Mon.-Sat. 9:00 a.m.-5:30 p.m. and Sun. 10:00 a.m.-5:00 p.m.

www.bluelakerancheria-nsn.gov/pathFair Curve Farm makers/daluviwicommunitygarden/ Shaw Ave. and Main St, Ferndale dholsapple@bluelakerancheria-nsn.gov 559-246-2246

Open Tues. and Fri. 2:00-6:00 p.m.

www.faircurvefarm.com faircurvefarm@gmail.com Products: Certified organic mixed vegetables, fresh cut flowers, herbs and vegetable starts. Open MayDec. Saturdays only 10:00 a.m2:00 p.m. Has free choice CSA.

Flood Plain Produce

31117 Ave. of the Giants, 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. Sea Goat Farmstand 1450 Hiller Rd., McKinleyville 530-205-5882 Find on Facebook seagoatfarmstand@gmail.com Products: fresh produce, sourdough bread, eggs, fresh cut flowers, and other local artisan goods. 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 runs Spring-Fall in Loleta; 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. Subscribers receive either a weekly or bi-weekly box of produce or other farm goods. Bayside Park Farm Arcata 707-822-7091 www.cityofarcata.org/rec baysideparkfarm@cityofarcata.org CSA: 21 weeks, June-Oct., weekly distribution (Tuesday or Friday); U-pick winter farm Nov.-Feb. Beck’s Bakery Community Supported Bakery 100 Ericson Ct., Suite 100C, Arcata 707-840-8004 www.becksbakery.com info@becksbakery.com 100% whole grain breads (not available in stores) made from regionally grown, fresh milled organic grains. Pick-up at bakery, some farmers’ markets and other locations. Deep Seeded Community Farm Arcata 707-633-8343 www.arcatacsa.com deepseeded@gmail.com CSA: 30- or 36-week shares; farm pickup. Earthly Edibles Korbel 707-502-5833 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.

Fair Curve Farm Ferndale 559-246-2246 www.faircurvefarm.com faircurvefarm@gmail.com Free choice CSA May-Dec. No prepacked boxes, no weekly obligation to shop. Members get 10% off all farm goods. Pick up at farm stand in Ferndale. Flying Greenhouse Arcata

Instagram @theflyinggreenhouse

theflyinggreenhouse@gmail.com Sign up for a month of microgreens and pick up weekly at farm AprilOct. Green Spiral Farm Arcata 707-498-5526 Instagram @greenspiralfarm greenspiralfarm@gmail.com Humboldt Regeneration Brewery 2320 Central Ave., Unit F, McK. McKinleyville 707-738-8225 www.humboldtregeneration.com humboldtregeneration@gmail.com Community Supported Brewery. Details under Packaged Products: Beverages: Breweries. I and I Farm 2335½ Hooven Rd., McKinleyville Find on Facebook ino707riley@gmail.com Year-round CSA. North Coast Natural Produce 1941 Quail Ln., Hydesville 530-383-3814 www.northcoastnaturalproduce.com

Redwood Roots Farm 45 Fellowship Lane, Bayside (½ mile down Jacoby Creek Rd.) 707-826-0261 www.redwoodrootsfarm.com janetcz@humboldt1.com Main season share (JuneOct.); early winter U-pick share (Nov.-Jan.); Late winter U-pick (Feb.-April); U-pick flower share (July-Oct.).

Table Bluff Farm 101 Clough Rd., Loleta 707-890-6699 www.tableblufffarm.com info@tableblufffarm.com Eggs, vegetables, meat and flowers. Cost-friendly CSA (pay-as-yougo available with no upfront costs). Weekly box of vegetables, fruit, flowers, pastured eggs & meats, and other locally-sourced fruits, nuts, and goodies. Flower CSA also Shakefork Community Farm available. Two pick-up sites plus delivery from Arcata to Fortuna. Carlotta 707-768-7002 Tule Fog Farm www.shakeforkcommunityfarm.com Arcata shakeforkcommunityfarm@gmail.com 707-502-9514 CSA: 22 weeks; pick up at farm Find on Facebook or Fortuna or Garberville farmers’ tulefogfarm@gmail.com markets and other locations. Eggs, Meat CSA includes beef, lamb and coffee, bread and other add-ons pork (Feb.-Nov.); pork at Farmer’s available. Market including bacon and sausage. Food is grown using humane and organic practices. Pigs fed on College of the local food scraps. Redwoods Shively Farm 409 Shively Flat Rd., Scotia Wild and Wise Herbal CSA 707-599-1338 Petrolia www.redwoods.edu/cte/agriculture 707-629-3391 silas-sarvinski@redwoods.edu www.wildandwisecsa.com 20 week and 10 week CSA program. Herbal CSA. Herbal medicines inFull and partial shares available. spired by the local harvest. Online Multiple drop off locations. Program sales ship anywhere in the U.S. provides hands-on training for interns and students in the agriculture program.

COMMUNITY SUPPORTED AGRICULTURE (CSA) FARMS

CSA Farms

Redwood Roots Farm Redwood Roots Far

Redwood Roots Farm

Farm & CSA Farm Stand &Stand CSA Farm Stand & CSA

Farm Stand & CSA

ncnproduce@gmail.com Year-round share available in two Providing the community with fresh vegetables, sizes with various pickup locations flowers, herbs, and berries since 1998. and a delivery option. A variety Providing the community with Providing fresh vegetables, the community with fresh vegetable of organic and sustainably grown since 1998. herbs, and berries since 1998. veggies. flowers, herbs, and berries flowers,

Providing the community with fresh vegetables, flowers,Providing herbs, and berries since 1998. the community with fresh vegetables, flowers and herbs since 1998. 75

FARMS, RANCHES & FISHERIES

COMMUNITY GIVING At American AgCredit, we live and work in the communities that we serve. In 2020, we donated over $1.2 million to the food banks, youth agriculture groups and nonprofit partners who are working every day to improve people’s lives. We are proud to serve agriculture and the people who feed and clothe the nation.

Call 800.800.4865 today or visit AgLoan.com/Community A part of the Farm Credit System. Equal Opportunity Lender.

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 Market: 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 farmlife@alexandrefamilyfarm.com Klamath Products: Certified regenerative A2/ 707-954-2141 A2 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 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; Crescent City delivery available.

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.

We are proud to announce Alexandre Family Farm is the first certified Regenerative Organic dairy in the country! Find our delicious 100% organic A2/A2 dairy products and pastureraised eggs in your local grocery, or visit our Farm Store at 7955 Bailey Rd, Crescent City. You can also Book a Farm Tour at 707.487.1000.

@alexandrefamilyfarm

Accepts Cal-Fresh EBT Certified or Registered Organic

Produce including grain and mushrooms Fish & Shellfish

FARMS, RANCHES & FISHERIES

Farms, Ranches & Fisheries

Fruit Meat

Alexandrefamilyfarm.com

Dairy products Plant starts and/or seeds

Eggs

Honey Fresh cut flowers

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.

Blue Blossom Farm 115 Blue Blossom Ln., Eureka 707-407-0463 Find on Facebook Products: Vegetables, herbs, eggs, milk, fruit and flowers. Call for Deep Seeded Community Farm direct sales. Also available at the Arcata Kneeland Glen Farmstand. 707-633-8343 www.arcatacsa.com deepseeded@gmail.com Brenda’s Family Farm Products: Variety of vegetables and Arcata strawberries. Also has CSA with 707-496-5834 farm pickup. brendasfamilyfarm@gmail.com Products: Microgreens. Available at groceries and restaurants. Earth ‘N’ Hands Farm 3555 Thorpe Ln., Kneeland 707-599-4458 dean.enhfarm@gmail.com Brunner Family Farm Products: Seasonal produce, Fieldbrook pepper sauces and more. Markets: 707-845-4718 Arcata Plaza (summer and winter), www.brunnerfamilyfarm.com Eureka (Old Town and Henderson sarah@brunnerfamilyfarm.com Center) and Fortuna. Products: Cut flowers, mohair fibers, poultry and pork products, produce. Market: Arcata Plaza (summer); online sales; on-site sales by Earthly Edibles appointment. 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.

Fungaia Farm

Mushroom Growing Supplies Workshops Tinctures and Spice Mixes

Crazy River Ranch Korbel 707-407-9870 www.crazyriverranch.com crazyriverranch@gmail.com Products: Grass-fed pasture finished beef, unsprayed apples and pears, hard cider soon to come. Food is produced with holistic management practice, striving to regenerate our land and coexist with the creatures who share it. Markets: Arcata Plaza.

www.fungaiafarm.com

Fernbridge Honey Company 6000 McKenny Ln., Eureka 707-498-2618 jumpingjanny@hotmail.com Products: Raw, unpasteurized honey. Markets: McKinleyville, Fortuna 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@yahoo.com Products: Apples, blueberries and vegetables. Markets: Arcata Plaza (summer), Eureka (Henderson Center) and McKinleyville. Also has a farm stand and U-pick. Flora Organica

5075 Dows Prairie Rd., McKinleyville

707-407-7698 Find on FB/IG @floraorganica floraorganicafarm@gmail.com Products: Vegetable starts, herbs, produce, succulents, wreaths and seasonal cut flowers. Certified organic. Markets: Arcata Plaza (summer and winter). On-site sales by appointment.

Arcata

Flying Greenhouse

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. Also has a CSA. 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.

Instagram @theflyinggreenhouse

theflyinggreenhouse@gmail.com Products: Microgreens, wheatgrass, and edible flowers. Also available at many local restaurants and juice bars. CSA available. Freshwater Gardens 5851 Myrtle Ave., Eureka 707-407-7123 Find on Facebook freshwatergardens@yahoo.com Products: Vegetables, plant starts, herbs, honey, fresh cut flowers and 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, in local stores and at events.

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). 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.Year-round CSA. 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.

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). 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. 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 707-798-3276 www.organicmattersranch.com info@organicmattersranch.com Products: Pasture-raised pork, grass-fed lamb. Markets: Arcata Plaza (summer and winter). Pumpkin Patch open in October.

Accepts Cal-Fresh EBT Certified or Registered Organic

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.

Sea Goat Farmstand 1450 Hiller Rd., McKinleyville 530-205-5882 Find on Facebook seagoatfarmstand@gmail.com Products: fresh produce, sourdough bread, eggs, fresh cut flowers, and other local artisan goods.

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. Meat CSA including bacon and sausage. Markets: Arcata (summer).

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.

Sweet Pea Gardens 1433 Freshwater Rd., Eureka 707-444-3180 / 707-499-3363 sweetpgardens@gmail.com Organic herbal teas, fresh herbs, and dried flowers. Market: Arcata Plaza (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.

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: Arcata Plaza, Eureka (Henderson Center) and on-site at farm.

Wild Rose Farm Blue Lake 707-834-4115 blakerichard3967@gmail.com Products: Quinoa, seasonal vegetables, herbs, and seeds. Markets: Arcata Plaza (summer and winter).

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. Reed’s Bees Arcata 707-826-1744 Products: Honey, beeswax, candles and propolis. Markets: Arcata Plaza (summer and winter). Rock-n-Rose 1785 Mygina Ave., McKinleyville 707-599-2005 Find on Facebook cindyannotto@yahoo.com Products: Lemons, plums, apples, pears, garlic, plant starts. Markets: Arcata (summer and winter).

Produce including grain and mushrooms Fish & Shellfish

Terra Family Farm Arcata Products: Pumpkins, carrots, beets, Markets: Arcata, Eureka (Henderson Center).

FARMS, RANCHES & FISHERIES

Kneeland Glen Farmstand 6821 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).

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.

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.

Fruit Meat

Dairy products Plant starts and/or seeds

Eggs

Honey Fresh cut flowers

COMMUNITY SUPPORTED AGRICULTURE (CSA) FARMS FARMS, RANCHES & FISHERIES

Humboldt - South Azalea Angora 548 15th St., Fortuna 707-601-9499 alr51@humboldt.edu Products: Raw Angora rabbit fiber. Call for direct sales. Bear River Valley Beef

4415 Upper Bear River Rd., Ferndale

Visit us at www.lunafarmatcampgrant.com Instagram @luna_farm

Certified Organic, Dry Farmed Fruits and Vegetables Grown In The Eel River Valley

www.lunafarmatcampg Bee’s Strawberries 262 Sunnybrook Dr., Fortuna rant.com 707-574-7414 mouanuly@gmail.com Products: Strawberries, blackberries, snow peas, snap peas and onions. Market: Arcata Plaza (summer). Briceland Forest Farm Redway 707-223-3766 www.bricelandforestfarm.com bricelandforestfarm@gmail.com Products: Vegetables, greens and plant starts. Market: Garberville.

MOONSHADOW FARM SEEDS, PLANTS, BULBS, MEDICINAL HERBS, VEGETABLES, FRUITS & FLOWERS MIRANDA & HENDERSON CENTER FARMERS’ MARKETS AND KNEELAND GLEN FARM STAND

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.

toniandkurtstoffel@gmail.com Facebook: Moonshadow Farm, Miranda, CA

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.

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. 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.

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.

Flood Plain Produce

31117 Ave. of the Giants, Pepperwood

707-548-5428 / 707-722-4330 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.

Luna Farm 3345 Dyerville Loop Rd., Redcrest 707-407-6642 Find on Facebook amypfarm@gmail.com Products: Seasonal vegetables and heirloom fruits. Markets: Arcata Plaza (summer and winter), Eureka (Henderson Center), McKinleyville.

Saechao Strawberries Fortuna 707-845-3930 Products: Strawberries, blackberries, snow peas, snap peas and onions. Markets: Arcata Plaza (summer), Eureka (Henderson Center) and Fortuna. Also has a farm stand.

FARMS, RANCHES & FISHERIES

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.

Sarvinski Family Farms 441 Dillon Rd., Ferndale Moonshadow Farm (The Stoffel 707-499-0774 Family) Find on Facebook 185 Cathey Ranch Rd., Miranda gsarvinski@gmail.com 707-943-3025 Find on Facebook (Moonshadow Products: Seasonal vegetables, fruits, flowers, and pastured pork. Markets: Farm, Miranda, CA) Arcata Plaza (summer and winter), toniandkurtstoffel@gmail.com Fair Curve Farm Eureka (Henderson Center), FortuProducts: Figs, French prune Ferndale na. Also has a farm stand. plums, apples, quinces, grapes, 559-246-2246 pears, lilacs, roses, flower bulbs, www.faircurvefarm.com dried medicinal herbs, seeds faircurvefarm@gmail.com Humboldt Grassfed Beef and plants. Markets: Eureka Products: Certified organic mixed Fortuna (Henderson Center) and Miranda. vegetables, fresh cut flowers, 707-845-7878 herbs, and vegetable starts. Farm www.humboldtgrassfedbeef.com Some products available at Shakefork Community Farm Kneeland Glen Farm Stand. stand in Ferndale. Carlotta Products: Grass-fed beef from 707-768-7002 cattle ranches across Northern www.shakeforkcommunityfarm.com California. Sales at grocery stores. Feisty Dog Orchard shakeforkcommunityfarm@gmail.com New Moon Organics Garberville / Holmes Products: Pasture-raised, 125 Shively Flat Rd., Shively 707-223-6288 organically fed chickens and 707-722-4439 Products: Apples, plums, Jameson Creek Ranch, LLC turkeys, eggs, grass-fed beef, www.newmoonorganics.com spearmint, blackberries, hazelnuts. Fortuna vegetables, herbs and strawberries. newmoonorganics@gmail.com Markets: Arcata Plaza (summer and 707-725-8616 / 707-502-6242 Oxen powered and Environmental Products: Seasonal vegetables, winter) and Fortuna. www.jamesoncreekranch.com Outcome Verification (OEV) fresh cannellini beans, and fruits. leslie@jamesoncreekranch.com certified regenerative. Markets: Markets: Arcata Plaza (summer) Products: Fruit, berries, herbs, Arcata (summer/winter), Fortuna Ferndale Farms and Garberville. garden roses, handmade pastries and Garberville. CSA; on-site sales Ferndale and confections, including gluten by appointment only. 707-845-0752 free, sugar free, keto, and vegan. Vege www.ferndalefarms.com eggs & ferndalefarms@gmail.com Products: Grass-fed lamb sales throu Lost Coast Ranch Vegetables, berries, pastured through grocery stores. Lighthouse Road, Petrolia Arca eggs & chicken, grass-fed lamb 707-629-3506 Five Finger Farms through our CSA program & www.lost-coast-ranch.com 155 Lawson Ln., Ferndale Arcata, Fortuna & Garberville Vegetables, strawberries, mike@lost-coast-ranch.com 818-489-2565 Farmers’ Markets Products: Grass fed & finished pastured eggs, chickens, turkey www.fivefingerfarms.com CCOF certified organic Wagyu/ and grass-fed beef through our fivefingerfarms@gmail.com shakeforkcommunityfarm.com Angus Beef; custom order quarter, CSA program and Arcata, Fortuna Medicinal Herb Farm. Products: 7914 State Hwy. 36 half, whole beef or 50# box of & Garberville Farmers’ Markets. Dried herbs, flowers and roots, shakeforkcommunityfarm.com Carlotta, CA 95528 select cuts. Markets: Petrolia and tinctures, infused oils, hydrosols, (707) 215-4000 7914 State Hwy. 36 shakeforkcommunityfarm.com sales. fresh culinary herbs, goldenberries directCarlotta, CA 95528 shakeforkcommunityfarm@gmail.com and more. (707) 215-4000 (707) 768-7002 7914 State Hwy. 36, Carlotta

Accepts Cal-Fresh EBT Certified or Registered Organic

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).

Produce including grain and mushrooms Fish & Shellfish

Fruit Meat

Dairy products Plant starts and/or seeds

Eggs

Honey Fresh cut flowers

COMMUNITY SUPPORTED AGRICULTURE (CSA) FARMS FARMS, RANCHES & FISHERIES

Sunny Slope Farm Miranda 707-943-3233 jdv2525@gmail.com Products: Fruits, berries, mushrooms, vegetables, chestnuts and walnuts. Market: Miranda.

Yew Bear Ranch Whitethorn 707-986-7273 Find on Facebook yewbear@asis.com Products: Blueberries, seasonal vegetables, and fruits. Market: Garberville.

Table Bluff Farm 101 Clough Rd., Loleta 707-890-6699 www.tableblufffarm.com info@tableblufffarm.com Products: Regeneratively grown veggies, heritage breed piglets, pastured chicken and pork, locally-sourced beef via local farm partnerships. Seasonal flowers CSA. Find our soy-free, GMO-free eggs at Eureka Natural Foods. Cost-friendly CSA.

Humboldt - Inland

Two Mule Farm 3834 Thomas Rd., Miranda 707-223-0224 / 707-943-1741 Find on Facebook sondratwomule@gmail.com Products: Plant starts, flower garlands, berries, tomatoes and squash. Markets: Garberville and Miranda. Wandering Willow Farm 3815 Alderpoint Rd., Garberville 707-223-1894 www.wanderingwillowfarm.com wanderingwillowfarm@gmail.com Products: Local seasonal flowers. Market: Garberville.

Bee Friendly Farm Willow Creek brianjdkstra@gmail.com Products: Seasonal produce. Markets: Willow Creek, Arcata Plaza. 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.

Flying Blue Dog Farm & Nursery Willow Creek www.flyingbluedog.com flyingbluedog@flyingbluedog.com Products: Organic vegetable starts, culinary herbs, medicinal plants, ornamentals, garlic, jujube dates, quince, rabbit meat, quail and duck eggs. Markets: Arcata Plaza (summer) and Willow Creek.

McIntosh Farm Willow Creek 530-629-4145 vistarose@netzero.net Products: Seasonal vegetables, fruits, and flowers. Markets: Arcata Plaza (summer and winter), Eureka (Old Town and Henderson Center), McKinleyville and Fortuna.

Tanoak Hill Farm Hoopa 707-834-4833 www.neukomfamilyfarmstore.com patty@tanoakhill.com Products: Heirloom fruit including Products: Seasonal vegetables Nectar white peach, Gravenstein and fruits. Markets: Arcata Plaza apple, Beurre Clairgeau pear and (summer), Eureka (Henderson colorful tomatoes and melons from Center) and Willow Creek. around the world. Market: Arcata Plaza (summer). Neukom Family Farm Willow Creek

Pierce Family Farm Orleans 530-627-3320 Products: Seasonal vegetables, kiwi, table and wine grapes. Market: Arcata Plaza. 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.

Thank You for Sponsoring the Food Guide!

Neukom Family Farm 82

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.

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

CATERERS

Caterers This section includes locally owned/operated caterers committed to using locally sourced ingredients and beers, wines and spirits when possible.

Humboldt - North Brett Shuler Fine Catering Arcata 707-822-4221 www.brettshulerfinecatering.com brett@brettshulerfinecatering.com Blackberry Bramble BBQ Blue Lake 707-668-1616 www.blackberrybramblebbq.com blackberrybramblebbq@gmail.com Catering & BBQ sauces, local seafood and farm-to-table. Cassaro’s Catering Arcata 707-845-2255 www.cassaroscatering.com chris@cassaroscatering.com Catering for all occasions with seasonal local ingredients.

Comfort of Home Catering McKinleyville 707-496-6720

www.comfortofhomecatering.com

lsarabia@suddenlink.net Kentucky Don’s BBQ At farmers’ markets 707-481-5664

Pachanga Mexicana 707-442-2587 www.pachangamexicana.com pachangamexicana@att.net Pizza Gago 707-273-8687 www.pizzagago.com pizzagago@gmail.com Full service wood fired cuisine and catering including BBQ, taco bar, pizza, appetizers, entrees, alcohol, rentals. Ramone’s Catering 2297 Harrison Ave., Eureka 707-442-6082 www.ramonesbakery.com catering@ramonesbakery.com

Sammy’s BBQ Catering 1709 5th St., Eureka Casandra Kelly Catering 707-443-4227 707-375-3066 www.casandrakellycatering.com www.sammysbbqcatering.com casandrakellycatering@gmail.com sammysbbq@gmail.com Seasonal foods made with fresh Uniquely Yours Catering local ingredients. Food for large Humboldt County events or gatherings, weekly meal 707-834-2732 prep, pop-ups, private dinners, and www.uniquelyyourscatering.net more. 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

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. Foodwise Kitchen 971 8th St., Arcata 707-633-8328 www.foodwisekitchen.com foodwisekitchen@gmail.com Pop-up dinners featuring plantbased chefs using local, seasonal ingredients.

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 • McKinleyville (1300 Central Ave. at Six Rivers Brewery) • Eureka (1648 Myrtle Ave. 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. Tea Hehe 707-633-8701 www.teaheherbals.com teahehe14@gmail.com Teas, treats & tonics from the earth. Providing personal tea parties to go for local pickup and delivery.

Humboldt - South 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

FOOD TRUCKS & POP-UPS

Food Trucks & Pop-ups

Dream Quest Pop-up restaurant at Willow Creek farmer’s market and community events. 530-629-3564 www.dqwc.org office@dqwc.org

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.

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 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, Sally’s by the Sea Straus and Clover dairy products, lo1070 Hwy. 101 South, Crescent City cal wine from Moonstone Crossing, 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. 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 pizza crust, 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 locations in Arcata and Eureka.

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 707-840-6111 www.thebigbluecafe.com Breakfast and lunch featuring local produce, meat, tofu and coffee. 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.

Café Phoenix 1360 G St., Arcata 707-569-6780 Find on Facebook + Instagram 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, bread, kombucha, coffee, hot sauce, cider, wine and beer. Campground 865 9th St., Arcata 707-630-5148 www.campgroundarcata.com Local: Seasonal produce, beans, cheese, squashes and wine. Humbrews 856 10th St., Arcata 707-826-2739 www.humboldtbrews.com humbrews@gmail.com Local: Grass-fed beef, seafood, tofu, goat cheese, beer, wine, kombucha, hard seltzers and ciders. Full bar.

Japhy’s Soup and Noodles 1563 G St., Arcata 707-826-2594 The Burger Joint www.japhys.com 835 J St., Arcata Local: Grass-fed beef, tofu, summer 707-630-5144 and winter squash, dry beans, root Find on Facebook vegetables, cabbage, beets, lettuce, theburgerjointarcata@gmail.com greens, herbs, tomatoes, onion, fruit, Local: Beef, cheese, lettuce, micro- leeks, quinoa, cucumber, peppers, greens, pesto, milk, popsicles, buns, eggplant, potatoes, fruit and beer. goat cheese, cider, beer and wine. La Trattoria Café Brio 30 Sunny Brae Center, Arcata 791 G St., Arcata 707-822-6101 707-822-5922 www.latrattoriaarcata.com www.cafebrioarcata.com Local: Grass-fed beef, goat, lamb, cafe@briobaking.com fish, beans, dairy, cheese, olives, Local: Organic produce, beer, wine, grains, year-round produce, beer kombucha, fresh-baked pastries and and wine. specialty coffee. Los Bagels Café Mokka 1061 I St., Arcata Finnish Country Sauna and Tubs 707-822-3150 495 J St., Arcata www.losbagels.com 707-822-3442 Local: Berries, basil, peaches, www.cafemokkaarcata.com grass-fed beef, smoked fish, goat cafemokka1982@gmail.com cheese, dairy, herbs, produce, Local: Chocolate, baklava, bread spreads and tofu. Also has location and other locally baked goods. 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 707-633-6187 www.organicnorthtown.com organicnorthtown@gmail.com Local food offerings, organic and locally roasted coffee and alternative milks.

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.

RESTAURANTS

Arcata Pizza and Deli 1057 H St., Arcata 707-822-4650 www.arcatapizza.com Local: Fish, beer and cider.

Slice of Humboldt Pie 828 I St., Arcata 707-630-5100 www.sliceofhumboldtpie.com

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.

Plaza Grill 780 7th St., Arcata 707-826-0860 www.plazagrillarcata.com Sushi Spot Local: Produce, fish, cheese, grass670 9th St., Arcata fed beef, breads, wine and beer. 707-822-1221 www.sushispotarcata.com The Pub at the Creamery Local: Quail eggs, smoked and fresh 824 L St., Suite A, Arcata albacore, smoked salmon, tofu, 707-630-5178 mustard sauce, flour, beer and wine. Find on Facebook Also has locations in McKinleyville Local: Produce when available, cheese, cider, gluten-free and vege- and Eureka. tarian options. Richard’s Goat Tavern 401 I St., Arcata 707-630-5000 www.richardsgoat.com richardsgoat@gmail.com Local: Fruit, herbs, wines, beers, spirits, grass-fed beef and herb tea.

RESTAURANTS

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.

Marina Humboldt - Blue Lake Café 601 Startare Dr., Eureka Alice’s Restaurant Tribal Owned Blue Lake Casino Hotel 777 Casino Way, Blue Lake 877-252-2946 x2781 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.

Humboldt - Eureka 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. 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.

(Woodley Island) 707-443-2233 www.cafemarina.net Local: Crab, fish, wine and beer. 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. 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. 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.

1630 F St, Eureka 707.268.8959 • brickandﬁrebistro.com Open Wed thru Sun 5 to 8:30pm

A large selection of unique quality wines to take home from our wine store

1626 F St, Eureka • Two doors down from Brick & Fire 707.268.8989 • 2Doorsdownwinebar.com Wednesday through Saturday (no Sundays) 5-8:30 Serving the entire Brick & Fire Menu • Live acoustic music on Wednesdays

Five Eleven 511 2nd St., Eureka 707-268-3852 Local: Produce, goat cheese, oysters, other seafood, dairy, bread and tofu.

Frankie’s New York Bagels 3750 Harris St., Eureka (At Redwood Acres Fairgrounds) 707-599-3305 www.frankiesbagels.com frankiesnybagels@gmail.com New York style bagel bakery. 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. The Grind Cafe Black Owned Business 734 5th St., Eureka 707-445-3899 Instagram @thegrindeureka Local: Humboldt Bay coffee, Angie’s chai, Humboldt Cider Co., Old Growth Cellars, Los Bagels. 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. Humboldt Soup Company 1019 Myrtle Ave., Eureka 707-268-8298

www.humboldtsoupcompany.com

Local: Mixed greens, majority of vegetables from many local farms, mushrooms, coffee and chai.

Pachanga Mexicana 1802 5th St., Eureka 707-442-2587 www.pachangamexicana.com pachangamexicana@att.net Local: Produce as much as possible when available and local eggs.

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.

The Sea Grill 316 E St., Eureka 707-443-7187

Los Bagels 403 2nd St., Eureka 707-442-8525 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.

Shenanigans Pizza 1604 4th St., Eureka 707-407-3814 Local: Organic greens and herbs.

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, tofu and beer.

Humboldt - Fernbridge

Ridgetop Café and Coffee Barn 623 Fernbridge Dr., Fernbridge 707-786-3900 seagrill316@gmail.com Local: oysters, Dungeness crab, bay ridgetopcafe@gmail.com shrimp, herbs, microgreens, petrale Local: Pasture-grazed grass-fed beef, hot dogs, jerky and local eggs. sole, rockfish, mushrooms. www.seagrilleureka.com

Humboldt - Ferndale

The VI Restaurant 400 Ocean Ave., Ferndale Siren’s Song Tavern 707-786-4950 352 2nd St., Eureka www.virestaurant.com 707-798-1030 dine@virestaurant.com Local: beer and cider. Full and varied menu, using locally Sixth and E Neighborhood Eatery grown or produced products wherever possible. 603 E St., Eureka 707-445-8783 www.sixthande.com Humboldt - Fortuna Local: Grass-fed beef, buns, beer and produce. Angelina Wood Fired Kitchen

Stars Hamburgers 2009 Harrison Ave., Eureka North Coast Co-op 707-445-2061 25 4th St., Eureka Local: Grass-fed beef, pita bread, 707-443-6027 gluten-free bread and desserts. Also www.northcoast.coop Local: Seasonal local produce and a has location in Arcata. variety of local products in deli and Sushi Spot bakery. The grab-n-go case features 2120 4th St., Eureka items from a variety of local vendors. 707-273-5104 Also has location in Arcata. www.sushispotarcata.com Local: Quail eggs, smoked and fresh Oberon Grill albacore, smoked salmon, tofu, 516 2nd St., Eureka mustard sauce, flour, beer and wine. 707-443-3663 Also has locations in McKinelyville www.oberongrill.net and Arcata. oberon.grill@gmail.com Local: Berries, apples, rhubarb, produce, herbs from the garden, beer, wine, distilled spirits, cheese, wild foraged mushrooms, ground grass fed beef and microgreens.

The Wine Cellar 407 Second St., Eureka 707-798-5006 TheWineCellar407@gmail.com Local: Wine, cider, cheese, bread, honey, seasonal fruit and chocolate.

Surfside Burger Shack 445 5th St., Eureka 707-268-1295 www.surfsideburgershack.com Local: Grass-fed beef, gluten-free Old Town Coffee and Chocolates bread, cider and beer. www.oldtowncoffeeeureka.com A Taste of Bim Local: Coffee, chocolate, cream Black Owned Business cheeses, bread, chai, pastries, cut- 613 Third St., Eureka out cookies, cakes, sauces and jam. 707-298-7099 • Henderson Center (502 Hen- www.atasteofbim.com derson St., Eureka Stews, fish, various curries, burgers, 707-442-1522 beer/wine/cider/kombucha. • Old Town (211 F St., Eureka) 707-445-8600

281 Fernbridge Dr., Fortuna 707-725-7000 Hand tossed wood burning oven pizza. Local: Lamb, beef, produce, cheese, ice cream, wine and beer.

Humboldt - South Amillia’s Café 443 Melville Rd., Garberville 707-923-4340 www.amillias.com Local: Produce, cheese, grass-fed beef, fish, tofu, dairy, jam, coffee, beer and wine. Organic whenever possible. Avenue Café 6743 Highway 254, Miranda (Avenue of the Giants) 707-943-9945 www.avenuecafe.biz Local: Produce, dairy, beer, wine. Benbow Historic Inn 445 Lake Benbow Dr., Garberville 707-923-2124 www.benbowinn.com/dining/ Local: Herbs and vegetables from their own garden; dairy, cheese, fish, mushrooms, beef, oysters, berries, stone fruit, honey, wine and beer.

Calico’s Café 808 Redwood Dr., Garberville 707-923-2253 Local: Produce, grass-fed beef, tofu, beer, wine and coffee. Eel River Café 801 Redwood Dr., Garberville 707-923-3783 Local: Grass-fed beef and cage-free eggs.

RESTAURANTS

Jerk Kitchen 427 W Harris St., Eureka 707-407-0586 Instagram @the_jerk_kitchen Authentic Jamaican food with imported drinks, vegetarian options and desserts.

Gyppo Ale Mill

1661 Upper Pacific Dr., Shelter Cove

707-986-7700 www.gyppo.com Local: Organic and locally sourced meals, including local caught fresh fish and 12 rotating beers on tap made in house.

Home Cooking Take and Bake Pizza 47 Briceland-Thorn Rd., Redway, 707-923-4961 Local: Pizzas, salads, sandwiches, seasonal pies and raw food entrees. The Lost French Man 3344 Redwood Dr., Redway 707-923-2030 www.thelostfrenchman.com Local: Vegetables, fruit, cheese, honey, wine and beer. 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. Habanero and other peppers grown in owner’s garden. Redwood Palace 6735 Avenue of the Giants, Miranda 707-223-5749 www.redwoodpalacemiranda.com Local: Oysters, produce, cheese, grass-fed beef, beer and wine. Woodrose Café 911 Redwood Dr., Garberville 707-923-3191 www.thewoodrosecafe.com Local: Produce, tofu, fresh juices, mushrooms, beers, coffee, dairy, cheeses, grass-fed beef and fresh organic tortillas.

GROCERY STORES & FISH MARKETS

Grocery Stores Murphy’s Markets www.murphysmarkets.net cavelar@murphysmarkets.net Each location has a deli offering many selections for breakfast, lunch Del Norte and dinner made fresh daily or as you wait. Wraps, salads, pizza, crab Wild Rivers Market cakes, fruit and more. 450 M St., Crescent City • Cutten (4020 Walnut Dr., 707-464-1926 Eureka) www.wildriversmarket.com 707-443-7388 Daily 9:00 a.m.-7:00 p.m. Daily 7:00 a.m.-10:00 p.m. • Glendale (1451 Glendale Dr., Humboldt - North Blue Lake) 707-822-1157 Eureka Natural Foods Weekdays 6:30 a.m.-10:00 p.m. www.eurekanaturalfoods.com Sat.-Sun. 7:00 a.m.-10:00 p.m. Offering all organic (and local when • Sunnybrae (785 Bayside Rd., possible) produce, including from Arcata) Green Spiral Farm, Rain Frog Farm, 707-822-7665 Willow Creek Farm and Wild Rose Mon.-Sat. 7:00 a.m.-11:00 p.m. Farm. Also carries many local packSunday 7:00 a.m.-10:00 p.m. aged foods and beverages. • Westwood (100 Westwood See more on inside front cover Center / Alliance Road, Arcata) • Eureka (1450 Broadway) 707-822-0411 707-442-6325 Mon.-Sat. 7:00 a.m.-11:00 p.m. Daily 7:00 a.m. to 9:00 p.m. Sunday 7:00 a.m.-10:00 p.m. • McKinleyville (2165 Central) • Trinidad (Main and View St.) 707-839-3636 707-677-3643 Daily 7:00 a.m. to 9:00 p.m. Daily 7:00 a.m.-10:00 p.m. This section includes locally owned/operated grocery stores that carry local products.

Fieldbrook Market and Eatery 4636 Fieldbrook Rd., McKinleyville 707-633-6097 www.fieldbrookmarket.com Small grocery and restaurant with many local grocery items plus local beers and ciders on tap. Locally made leather products, jewelry, lotions and essential oils. Local grass fed beef and local fruits and vegetables whenever available. Tues.-Thurs. 8:00 a.m.-8:00 p.m. Friday 8:00 a.m.-10:00 p.m. Sat.-Sun. 9:00 a.m.-8:00 p.m.

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

Humboldt - Inland

River Song Natural Foods 80 Country Club Dr., Willow Creek 530-629-3148 www.chautauquanaturalfoods.com Find on Facebook Mon.-Sat. 9:00 a.m.-7:00 p.m. Mon.-Sat. 9:00 a.m.-7:00 p.m. Sunday 10:00 a.m.-5:00 p.m. Sunday 10:00 a.m.-6:00 p.m.

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.

Katy’s Smokehouse and Fish Market 740 Edwards St., Trinidad Ashley’s Seafood 707-677-0151 1548 Reasor Rd., McKinleyville www.katyssmokehouse.com 707-839-9059 Fresh and smoked fish, shellfish, ashleysseafood@gmail.com canned gourmet albacore tuna, Products: Fresh locally caught fish smoked salmon jerky. Open Thurs.and crab from our boat to your Mon. 9:00 a.m. - 4:00 p.m. and by table. Either caught ourselves or appointment. Locally owned for 75 sourced from other local fisheryears. men and shellfish farms. Markets: Arcata Plaza (summer and winter) and others during summer.

Humboldt - North

Oceana Hooknline Seafood

H Dock, Woodley Island Marina, Eureka

707-362-5054 Find on Facebook hooknlineseafood@yahoo.com Fresh, sustainably caught, hook and line seafood direct from our boat to your hands.

Arcata Economic Development Corporation Small Business Lending Center

GROCERY STORES & FISH MARKETS

Fish Markets

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

wellness gardens

Join us at your nearest

Open Door Community Health & Wellness Garden! Del Norte: (707) 465-1988 x6237 Humboldt: (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 opendoorcommunityhealth

PACKAGED FOODS

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SNACK CHOICES

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Long Fermented

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Curbside · Retail · Wholesale

Whole Grain Bread Subscription

www.becksbakery.com Full of freshness, flavor AND fiber. spicy OR TRY: Spicy salsa, roast peppers, Theguacamole, Local Whole Grain Experts chili edamame, wasabi tuna OR TRY: Spicy salsa, roast peppers, spicy Find us: salad on cucumber rounds, fruit skewers guacamole, chili edamame, wasabi tuna Northcoast Co-ops Eureka with chili lime Foods seasoning. salad onNatural cucumber rounds, fruit skewers Wildberries

with chili limeMarket seasoning. NCGA Farmers’

Online

This section includes locally owned/operated packaged food producers. Many use local ingredients when possible.

BAKED GOODS & GRAINS Arise Bakery 100 Ericson Ct., Suite 115, Arcata www.arisebakerygf.com arisebakery@gmail.com Gluten-free wild yeast sourdoughs, yeasted breads, sweet and savory baked goods using organic ingredients. On-site by appointment only. Also at Arcata farmers’ market.

Humboldt Grain Girls 760 Montana Rd., McKinleyville 707-840-5517 www.humboldtgraingirls.com mld@humboldtgraingirls.com Sprouted flour and grain, lower gluten and gluten free. Jameson Creek Ranch, LLC 400 Dick Smith Rd., Fortuna 707-725-8616 / 707-502-6242 leslie@jamesoncreekranch.com Pastries and confections (English toffee and almond tortes, etc.). Also at various farmers’ markets.

Royal Cookie Capers 100 Ericson Ct., Suite 145, Arcata 707-822-0492 www.royalcookiecapers.com info@royalcookiecapers.com Family operated wholesale bakery specializing in vegan and dairy free cakes, cookies and breads. Wild Rose Farm Blue Lake 707-834-4115 blakerichard3967@gmail.com Quinoa. Also at Arcata farmers’ market.

Los Bagels www.losbagels.com CANDIES & office@losbagels.com Beck’s Bakery CHOCOLATES 100 Ericson Ct., Suite 100C, Arcata Organic bagels, pastries, bread and cream cheese spreads. 707-840-8004 • Arcata (1061 I St.) Cacao Cocoon Chocolate www.becksbakery.com 707-822-3150 5425 Ericson Way, Suite 5, Arcata info@becksbakery.com • Eureka (403 2nd St.) 707-672-6821 / 707-672-4253 Wholesale bread bakery infuses 707-442-8325 www.cacaococoon.com regionally grown grains in all of their cacaococoon@gmail.com organic breads and other baked Mandy’s Macs Silky honey spun chocolate. goods. Flour milled on site. Contact 707-601-4949 for whole grain bread subscription. mandysmacs@gmail.com Chocolate Tángara Also at Arcata & Fortuna farmers’ Macarons. Available at Kneeland Bean to bar single origin chocolate markets. Glen Farm Stand. 707-496-8324 www.chocolatetangara.com Brio Breadworks Natural Decadence david@chocolatetangara.com 1309 11th St., Suite 101, Arcata 3750 Harris St., Eureka Available at farmers’ markets and 707-822-0791 (At Redwood Acres Fairgrounds) local stores. www.briobaking.com 707-444-2629 brio@humboldt1.com www.raisedglutenfree.com Desserts on Us Artisan hearth breads and pastries Gluten-free pies, cookies and short- Baklava, Lacey’s cookies. See Also sold at Arcata farmers’ market bread. Specializing in allergen-free listing under Baked Goods & Grains. and on site at Café Brio. natural desserts not containing Dick Taylor Craft Chocolate gluten, nuts, egg or dairy. Desserts on Us 4 West 4th St., Eureka 57 Belle Falor Ct., Arcata North Coast Co-op Bakery & Deli www.dicktaylorchocolate.com 707-822-0160 www.northcoast.coop info@dtchocolate.com www.dessertsonus.com Breads, pastries, sandwiches, Small-batch bean to bar craft chocoperations@dessertsonus.com salads and more. olate. Specializing in single origin Baklava, Lacey’s cookies. • Arcata (811 I St.) two-ingredient chocolate. Made 707-822-5947 in Eureka using ethically sourced Frankie’s New York Bagels • Eureka (25 4th St.) ingredients. Check website for tour 3750 Harris St., Eureka 707-443-6027 information. (At Redwood Acres Fairgrounds) 707-599-3305 www.frankiesbagels.com frankiesnybagels@gmail.com New York style bagel bakery.

Hum Yum 100 Ericson Ct., Arcata www.humyum.com humyumcaramels@gmail.com Caramels and caramel sauces; in local stores or contact for direct sales.

PACKAGED FOODS

Packaged Foods

Jameson Creek Ranch English toffee and almond tortes. See listing under Baked Goods & Grains. Kenny’s Chocolates 425 Snug Alley, Suite B, Eureka 707-445-8015 www.kennyschocolates.com

kennyschocolates@suddenlinkmail.com

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.

PACKAGED FOODS

DAIRY & EGGS Alexandre Kids Eggs

8371 Lower Lake Rd., Crescent City Blackberry Bramble BBQ

707-487-1000 www.alexandrefamilyfarm.com

farmlife@alexandrefamilyfarm.com

Certified regenerative A2 milk, yogurt, eggs, beef and pork. Also available at farm store. See listing under Farm Stands (different address). 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. Eggs Freshly Made 369 Taylor Ct., Manila 707-672-4482 sm.opalach@gmail.com Fresh eggs from oganic fed free range chickens. 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.

Directory:

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.

DRESSINGS, SAUCES & SPICES Blue Lake 707-502-9872 www.blackberrybramblebbq.com blackberrybramblebbq@gmail.com Sauces and BBQ catering. Boehm’s Café Specialty Foods 926 13th St., Fortuna 707-725-6232 www.boehmscafe.com/retail sisstars4@yahoo.com Sauces, jelly and pickled foods. Casa Lindra Salsa 5425 Ericson Way, Suite 1, Arcata 707-822-7933 Burritos and salsa. Fungaia Farm Arcata 707-444-3799 www.fungaiafarm.com fungaiafarm@gmail.com Fresh mushrooms, tinctures, spice mixes, workshops. Sales online, at local stores and at events. 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 Hot Sauce Arcata 707-845-1800 www.humboldthotsauce.com humboldthotsauce@gmail.com Hot sauces. Humboldt Smokehouse 310 5th St., Eureka 707-497-6261 www.humboldtsmokehouse.com dave@humboldtsmokehouse.com Barbecue sauces and meats. 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.

J Catering Garberville 707-986-4439 www.jcaterings.com info@jcaterings.com 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. Mas Salsa Por Favor Blue Lake 707-668-1868 www.tomasosfoods.com info@ tomasosfoods.com Fresh salsas. 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 Flake sea salt using a slow cook method. Hand harvested from the 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.tomasosfoods.com info@tomasosfoods.com

House-made basil vinaigrette and marinara sauce. Rumiano Raised To Matter Crescent City 707-616-8166 www.raisedtomatter.com kwalker@rumianocheese.com Ghee produced from Humboldt and Del Norte pastures. Shamus T Bones 1911 Truesdale St., Eureka 707-407-3550 www.shamustbones.com Barbecue sauce. Smokey Jim’s BBQ Sauce Blue Lake 707-668-1868 www.tomasosfoods.com info@tomasosfoods.com A classic barbecue sauce. Ted and Barney’s 707-443-3641 www.tedandbarney.com Meat seasonings. Tomaso’s Pasta Sauces Blue Lake 707-668-1868 www.tomasosfoods.com info@tomasosfoods.com Pasta sauces.

Spring Hill Farmstead Goat Cheese info@tomasosfoods.com Weitchpec Hot Sauce Blue Lake 707-668-1868 www.tomasosfoods.com

Humboldt Green, Habañero, KlamA Y Shot I Dchili E, C ALIFORNIA athBRed sauces.

Spring Hill Spring Spring Hill Hill Farmstead Farmstead Farmstead Goat Cheese Goat Goat Cheese Cheese B AY S I D E , C A L I F O R N I A B BA AY YS S II D DE E ,, C CA A LL II F FO OR RN N II A A

HONEY

Katy’s Smokehouse and Fish Market 740 Edwards St., Trinidad 707-677-0151 www.katyssmokehouse.com Smoked salmon, smoked albacore, canned fresh albacore tuna available online and at on-site store. Fresh fish and shellfish available at on-site store.

Collett’s Humboldt Honey 146 Kelsey Ln., Myers Flat 707-943-3322 www.collettshumboldthoney.com Also at gift shops. Monastery Creamed Honey Redwoods Monastery, Whitethorn 707-986-7419 store.redwoodsabbey.org honey@redwoodsabbey.org Flavored and creamed honey.

Wild Planet Foods, Inc. 1585 Heartwood Dr., Suite F, McK. My Honey’s Produce www.wildplanetfoods.com Smith River customerservice@wildplanetfoods.com 707-218-7379 A full line of sustainably caught Find on Facebook canned seafood including pole and harleyuc13@gmail.com line caught tuna, wild Alaska salmRaw local honey. Available at Creson, sardines, yellowtail, mackerel cent City farmers’ markets. and anchovies. Reed’s Bees Arcata 707-826-1744 Honey, beeswax candles, propolis. Available at Arcata farmers’ market.

JAMS, JELLIES & PRESERVES Diane’s Sweet Heat 100 Ericson Ct., Arcata 707-599-5559 www.dianessweetheat.com dianessweetheat@yahoo.com Jams that blend sweet fruit and spicy habañero peppers. 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.

OTHER FOODS Boehm’s Café Specialty Foods 926 13th St., Fortuna 707-725-6232 sisstars4@yahoo.com Relish, cinnamon sauce, garlic, hot zucchini sticks, apple dumpling kits, apple sauce, jams and jellies. 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

FISH & SEAFOOD

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.

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 Ryan Creek Root Cellar Henderson Center), McKinleyville 3750 Harris St., Eureka and Fortuna. (At Redwood Acres Fairgrounds) 707-616-3863 Oceanside Jams www.ryancreekmeat.com Native Owned Cured, dried and smoked meats. Loleta Available at The Boardroom. 707-273-7425 Find on Facebook oceansidejams@yahoo.com Tofu Shop Specialty Foods Preserving Native American berries 65 Frank Martin Ct., Arcata and unique flavors. Full selection 707-822-7401 available at Loleta Meat Market; www.tofushop.com nationwide shipping available. info@tofushop.com Organic, artisan tofu products availTrident Lightning Farms able fresh, in burgers, sausage patArcata ties, smoked sticks and spreads. 707-826-0490 Fresh soymilk and sauerkraut. danielle@penandquilt.com Plum, peach and blackberry jam. At Tomaso’s Specialty Foods farmers’ markets. Blue Lake 707-668-1868 www.tomasosspecialtyfoods.com tomasosspecialtyfoods@hotmail.com

Tofu Shop

Frozen pizza, sauces, salsas. Distributes for many local producers.

Specialty Foods

Nourishing the neighborhood since 1980 Arcata, CA

Artisan Tofu & Sauerkraut Tofu - Patties - Spreads Smoked sticks - Soymilk Small-batch sauerkraut

Vegan Dream Bayside 707-826-1101 www.vegandream.com info@vegandream.com All-natural vegetarian jerky made with non-GMO soy.

Organic • Vegan • Gluten free

tofushop.com 707-822-7401

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.

Directory:

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, unique blends. Visit our tasting room or contact for direct sales. Humboldt Herbals 300 2nd St. Eureka 707-442-3541 www.humboldtherbals.com emailus@humboldtherbals.com Organic tea and spice blends. Also on-site sales. 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.

Transitioning to a worker-owned cooperative in 2022 WHOLESALE • RETAIL • MAIL ORDER

Port O’Pints Brewing Co. 1215 Northcrest Dr., Crescent City Muddy Waters Coffee Company 775-745-8477 4159 Central Ave., McKinleyville Eel River Brewing Company www.portopints.com 707-268-1133 1777 Alamar Way, Fortuna portopints@gmail.com www.ilovemud.com 707-725-2739 Freshly brewed, award winning chris@ilovemud.com www.eelriverbrewing.com craft beer and rootbeer. Various 100% organic coffee. First certified organic brewery in styles - flagship and seasonal. the nation and first hard sparkling Old Town Coffee and Chocolates Redwood Curtain Brewing water on the West Coast. www.oldtowncoffeeeureka.com Company Coffee and coffee liqueur. Gyppo Ale Mill www.redwoodcurtainbrewing.com • Old Town (211 F St., Eureka) 1661 Upper Pacific Dr., Shelter Cove Unfiltered beers. 707-445-8600 707-986-7700 • Arcata (550 South G St., #4) • Henderson Center (502 Hen- www.gyppo.com 707-826-RCBC (7222) derson St., Eureka) family@gyppo.com • Eureka (1595 Myrtle Ave.) 707- 442-1522 Craft brewery, taproom and restau707- 269-7143 rant. Seaquake Brewing Kombucha Seaquake Brewing 400 Front St., Crescent City Humboldt Regeneration Brewery 400 Front St., Crescent City 707-465-4444 2320 Central Ave., Unit F McK. 707-464-4444 www.seaquakebrewing.com 707-738-8225 www.seaquakebrewing.com Brewery and family-style restauwww.humboldtregeneration.com Brewery and family-style restaurant. Seabucha Kombucha: Fruit humboldtregeneration@gmail.com rant. Canned beer available to go. and other flavors. Grows own barley, hops, wheat, Six Rivers Brewery other grains, fruit and herbs for use in beer. Community Supported 1300 Central Ave., McKinleyville Signature Coffee Sponsor Brewery. Pick-up and Growler Bar. 707-839-7580 3455 Redwood Dr., Redway www.sixriversbrewery.com 707-923-2661 Lost Coast Brewery friends@sixriversbrewery.com www.signaturecoffeecompany.com 1600 Sunset Dr., Eureka English-style brewing. info@SignatureCoffeeCompany.com 707-445-4484 Organic fair-trade coffee. www.lostcoast.com Taproom and brewery. Tours, Sweet Pea Gardens tasting room and store. Call to 1433 Freshwater Rd., Eureka schedule or walk in for a free tour. 707-444-3180 / 707-499-3363 sweetpgardens@gmail.com Mad River Brewing Company Organic herbal teas. Tribal Owned 101 Taylor Way, Blue Lake The Water Kefiry 707-668-4151 PO Box 2269, McKinleyville www.madriverbrewing.com 707-954-1650 info@madriverbrewing.com thewaterkefiry@gmail.com Tribally owned craft brewery feaLive probiotic refreshment. turing traditional and specialty ales, brewery tours and restaurant. Wild Rivers Coffee Crescent City 707-954-4572 www.wildriverscoffee.com wildriverscoffee@gmail.com Fresh roasted, gourmet quality, whole bean coffee.

CRAFT BREWERIES

WINERIES Briceland Vineyards 5959 Briceland Rd., Redway 707-923-2429 www.bricelandvineyards.com andrew@bricelandvineyards.com Open house events Thanksgiving and Memorial Day weekends. Tastings June-Aug. Sat.-Sun. 1:00-5:00 p.m.; Tasting and tours by appointment year round.

PACKAGED BEVERAGES

Packaged Beverages

Cabot Vineyards 209 Ferris Ranch Rd., Orleans 707-496-5381 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. 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

PACKAGED BEVERAGES

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 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. North Story Wines 955 I St., Arcata 707-508-5175

www.wrangletowncidercompany.com

wrangletowncidercompany@gmail.com

Small lot wines produced from Humboldt, Mendocino and Sonoma County vineyards offered by appointment for tasting and bottles to go. Woman owned. All are welcome. Old Growth Cellars 1945 Hilfiker Ln., Eureka www.oldgrowthcellars.com rlima214@gmail.com Tasting room Thurs.-Sat. 1:00 p.m.7:00 p.m. Also available for special events. Rocky’s Ridge Vineyard 22522 State Hwy 299, Blue Lake 707-601-0899 www.rockysridgevineyard.com info@rockysridgevineyard.com Premium small batch wines and brandies from local winegrapes (including from our own vineyard) using environmentally conscious methods (solar-, geothermal-, and hydro-powered electricity - organic vineyard practices - zero-waste). Tastings by appointment. Rosina Vineyards 751 Sorenson Rd., Redcrest 707-722-4331 www.rosinavineyard.com ed@rosinavineyard.com Tastings by appointment. Septentrio Winery 650 6th St., Arcata 707-672-2058 jared@septentriowinery.com 98

Sumner Vineyards 510 Oliva Dr., Hayfork 844-430-4310 www.sumnervineyards.com msumner@sumnervineyards.com Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc and Rosé wine. We grow all of our own grapes in Trinity County. Order via website or ask your retailer to stock our wine.

CIDERIES

DISTILLERIES

Crazy River Cider Co. 981 Riverside Rd., Korbel 707-407-9870 www.crazyriverranch.com crazyriverranch@gmail.com Orchard to bottle; ciders crafted with traditional methods only from apples grown at Crazy River. Heirloom and traditional cider apple varieties with holistic management practices. Available in 2022 at Arcata Farmers Market and other locations.

Terragena Vineyard and Winery Dyerville Loop Road, Myers Flat 707-362-6807 www.terragenavineyard.com chris@terragenavineyard.com Grapes from Humboldt, Mendocino Humboldt Cider Company and Sonoma. Available via website Numerous varieties of specialty and at local retailers. Tasting and crafted ciders. tours by appointment. www.HumboldtCiderCo.com • Tap Room Downtown Trinity River Vineyards 517 F St., Eureka 3380 Foster Ave., Arcata 707-497-6320 707-825-5888 • Redwood Acres Cider Garden www.trinityrivervineyards.com 3750 Harris St., Eureka wfranklin@tsvg.com 707-798-6023 100% Willow Creek and Mendocino • Production Facility Viticultural Areas. Grown without 2901 Hubbard Ln., Eureka synthetic pesticides or additives. Tasting by appointment. Available Wrangletown Cider Company through local retailers and restau955 I St., Arcata rants. Ships via website. 707-508-5175 www.wrangletowncidercompany.com Violet-Green Winery wrangletowncidercompany@gmail.com Bayside Locally produced ciders from Hum707-445-8679 boldt County orchards. Tastings www.violetgreenwinery.com and bottle sales by appointment. wine@violetgreenwinery.com Woman owned. All are welcome. Grapes from Mendocino, Lake and Napa counties; some grapes (Syrah Castelero) are certified organic. Winery in redwood forest above Misty Hill Canyon near Humboldt Bay. Free local delivery. 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. The Wine Cellar 407 Second St., Eureka 707-798-5006 TheWineCellar407@gmail.com Local: Wine, cider, cheese, bread, honey, seasonal fruit and chocolate.

Alchemy Distillery 330 South G St., Arcata 707-822-8013 www.AlchemyDistillery.com alchemydistillery@gmail.com Whiskey and gin. Dutch & Dewey Distillery 22522 State Hwy 299, Blue Lake 707-601-0899

www.dutchanddeweydistillery.com

info@dutchanddeweydistillery.com Certified craft distilled spirits (including vodka, coffee liqueur, gin, limoncello, with new products coming in 2022) made in small batches, with environmentally conscious ingredients and methods (solar-, geothermal-, and hydro-powered electricity - zero-waste). Tastings by appointment. 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.

winery

Cabernet sauvignon ~ Merlot ~ UltraViolet Petite Sirah ~ Syrah Celebrating 20 years of making fine wines for our community!

Locally Owned & Operated

Free Local Delivery Eureka-Trinidad ~ Order Online or call

Tel. 707.445.8679

www.violetgreenwinery.com

This section includes locally owned and operated medicinal herb producers. 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. Fungaia Farm Arcata 707-444-3799 www.fungaiafarm.com fungaiafarm@gmail.com Medicinal mushroom tinctures. Sales online, in local stores and at events.

Humboldt Herbals 300 2nd St. Eureka 707-442-3541 www.humboldtherbals.com emailus@humboldtherbals.com Organic tea and spice blends. Also on-site sales. Moonrise Herbs 826 G Street, Arcata 707-822-5296 www.moonriseherbs.com

Sweet Pea Gardens 1433 Freshwater Rd., Eureka 707-444-3180 / 707-499-3363 sweetpgardens@gmail.com Organic herbal teas, fresh herbs, and dried flowers. Market: Arcata Plaza (summer).

Tea Hehe Pop-up only (no physical location) 707-633-8701 www.teaheherbals.com customerservice@moonriseherbs.com teahehe14@gmail.com Bulk spices, herbs, essential oils, Teas, treats & tonics from the Earth. tinctures, supplements and more. All organic herbal teas, tinctures, and salves. New line of products Moonshadow Farm designed specifically for pregnancy, 185 Cathey Ranch Road, Miranda postpartum, and all stages of moth707-943-3025 erhood. Tea parties to go featuring Find on Facebook all gluten free and dairy free tea toniandkurtstoffel@gmail.com treats. Wide variety of medicinal plants, seeds and dried herbs. Markets: Miranda and Eureka (Henderson Center).

Yemaya’s Apothecary Bayside 707-601-6447 www.yemayasapothecary.com yemaya@yemayasapothecary.com Handcrafted herbal teas, tinctures, elixirs, infused vinegar tonics, infused oils and salves, body care, and more using ethically wildcrafted and/or locally grown herbs (organic ingredients whenever possible). Wellness consultations available.

MEDICINAL HERBS

Medicinal Herbs

Wild and Wise Herbal CSA Petrolia 707-629-3391 www.wildandwisecsa.com Herbal medicines inspired by the local harvest. Herbal CSA (see listing under CSA Farms), herbal medicines, herbal tea blends and herbal body care Online sales ship anywhere in the U.S.

Accepts Cal-Fresh EBT

Dutch

Dewey Distillery

Small Batch  Hand Crafted  Ecologically Conscious Wines and Distilled Spirits. Learn more at R o c k y s R i d g e V i n e y a r d .com / D u t c h A n d D e w e y D i s t i l l e r y . com

www.WILDANDWISECSA.com

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 North Coast Co-op, ENF, Moonrise Herbs, 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, and the North Coast Co-op.

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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