Schedule winter 2020
ALL CLASSES AND EVENTS ARE HELD IN THE CO-OP COOKING SCHOOL & COMMUNITY LEARNING CENTER ON THE 2ND FLOOR OF THE CO-OP AT 2820 R ST. UNLESS OTHERWISE NOTED.
CLASS REGISTRATION Pre-registration is required for all classes. Fees are due at the time of registration. A small service fee will be added to all classes. Free classes do not have a service fee.
The Co-op’s Cooking School & Community Learning Center offers something for everyone—cooking classes for cooks of all ages, interests and levels of experience; wellness seminars; events at local farms, and workshops to encourage healthy living and creativity. Our private teambuilding cooking classes offer a hands-on and co-operative experience for your office, clients or group of friends.
Call Brown Paper Tickets 24 hours a day 800-838-3006
Our classroom is located upstairs in the newly expanded Co-op at 2820 R St. It’s a great place to discover new flavors and skills and enjoy everything the Co-op has to offer.
QUESTIONS ABOUT OUR CLASSES
CO-OP MEMBERS SAVE ON CLASSES!*
Call 916-868-6399 Monday - Friday from 9 am- 5 pm
CHILDREN IN CLASS We offer cooking classes designed especially for young people. To maintain an adult learning environment, we ask that babies and children under 16 are not brought to adult classes.
PARKING Complimentary parking is available on the first floor of the parking garage at 28th and S streets; after 5:30 pm and on weekends all levels of the garage are available. Please do not park in the lot in front of the store.
CANCELLATION POLICY: Fee is non refundable and classes are non transferable with less than a 48-hour cancellation notice. Menus may change due to availability of seasonal ingredients. We expect all students to behave in a safe and respectful manner, and we reserve the right to refuse service to anyone. 2
Most classes list two prices. The first price is for the general public. The second price, indicated with an asterisk, is for current Co-op Members and Co-op Community Discount recipients (please bring your card to class). Learn more at sac.coop.
Students receive instructional handouts or copies of the recipes in most cooking classes. Snacks and a sample of each menu item will be served. A complimentary glass of wine is offered to students 21 and over in most classes, and additional glasses are available for purchase.
Demonstration Style Classes These are dynamic and interactive; students watch the chef demonstrate essential techniques, ask questions, learn about ingredients and sample each dish.
Hands-on Classes Students get hands-on practice making one or more of the dishes listed in the menu. Samples of each recipe will be served at the end of class. gluten-free menu not a gluten free facility
vegetarian menu vegan menu must be 21 years or older to attend must be 21 years or older to attend seasonal dinner
Special Thanks! The following companies donate to our programs: Celtic Sea Salt • Clover Stornetta Farms • Diestel Turkey Ranch • Lundberg Family Farms Emerald Valley • KATZ • Mary’s Poultry • Eatwell Farm Salts • Flying Embers Kombucha Nancy’s Springfield Creamery • Organic Prairie • Organic Valley • Smart Chicken Simply Organic/Frontier Co-op • Sola Bee • Woodstock Foods • Nature's Path
Connect with us!
Cooking Classes Taste of the Co-op Cooking School
Knife Skills Workshop
Tuesday, January 7 6-7 pm • $10 Join us for a mini-cooking class and get a taste of what our Cooking School has to offer. Chef Lucia will offer tips for great cooking skills, share some favorite ingredients and prepare a seasonal recipe. Sign up for special deals on Co-op cooking classes! Lucia Oliverio
Sat., Jan. 18 & Sat., Feb. 8 1-3:30 pm • $65, $55* Good knife skills make cooking easier, safer and more fun! Learn to effortlessly chop, slice, dice and mince vegetables and herbs, and practice breaking down a whole chicken step by step. We will cover how to select a knife and keep it sharp. You will take your prepped vegetables and chicken home along with recipes on how to use them. David Nelson, Industry
Vegan Soups with Asian Flavors Thursday, January 9 6-8:30 pm • $65, $55* Keep the chill away with these warmly spiced vegan soups. Shankari discusses how to use and combine fresh spices for savory and healthy cooking. Together we will make laksa—a Malaysian coconut curry noodle soup; Thai yellow curry sweet potato soup; Vietnamese phó and Indian mulligatawny soup. Shankari Easwaran
Cooking with Grassfed Beef Tuesday, January 14 6-8:30 pm • $49, $39* Join SunFed Ranch for an inspiring discussion about their local grassfed beef and sustainable ranch practices. Chef Antonella will talk about the health benefits of grassfed beef as she prepares our menu: Italian escarole soup with beef bone broth; a simple kale Caesar salad; savory Bolognese over spaghetti squash, and steak with seasoned pan-fried potatoes. Dr Antonella Aguilera-Ruiz
The Art and Science of Cheesemaking: Vegan Feta
BEER TASTING DINNER and
with chef ame harrington + tyson herzog, tower brewing
Tuesday, January 21 6-8:30 pm • $65, $55* Join Winters Cheese Co. cheesemaker for an expert tutorial on making your own plant-based artisan almond feta. With a delicious, tangy complexity of flavors, marinated in olive oil and rosemary, this cheese will be ready to eat immediately or can be aged for an even greater depth of flavor. Sacha Laurin
falafel roasted apple bites + sausage crispy smashed lamb chocolate potatoes sliders almond cake
each course will be be paired witih beer from tower brewing
fri feb 14
REGISTER AT SAC.COOP
Fall Hard for Chard Thursday, January 23 6-8 pm • $45, $35* Eat more greens, they say! Learn how to cook and fall for this easy-to-love leafy green with simple, seasonal, and versatile recipes. Sandra will demonstrate a ginger pear chard smoothie; green fried rice; braised cilantro chard; the great green grilled cheese, and gnocchi with a double dose of greens and dried cherries. Sandra Clark Jergensen
CO-OP COMMUNITY LEARNING CENTER CLASS SCHEDULE WINTER 2020 • REGISTER AT SAC.COOP
Cooking Classes Handmade Vegan Pasta Workshop Thursday, January 30 6-8:30 pm • $55, $49* Italian food expert Lucia shares her secrets to perfect, homemade pasta. We’ll start by making vegan versions of a basic dough and a spinach dough and use those to create three different fresh pasta shapes. Each shape will be paired with complementary sauces and seasonal ingredients: fagioloni pasta in fresh pesto; fusilli pasta in a fresh marinara sauce, and cavatelli pasta with an olive oil herb sauce. Lucia Oliverio
Ramen Workshop Saturday, February 1 1-4 pm • $65, $55* Wednesday, April 1 6-9 pm • $65,$55* Discover how to make your own ramen and soup stocks from scratch! Sawako will share the basic techniques and the best ingredients for perfect noodles and traditional chicken and pork based broth. She will also offer tips about regional variations from Japan and how to customize your ramen for your own personal ramen house. Sawako Ama
Olive Oil 101
MO Monday, February 3 6-8:30 pm • $55, $45* Learn all there is to know about the healthiest and most versatile fat on the planet. Debunk myths and learn how to taste olive oil like a pro. From ancient history to modern production, adulteration and cultivation, learn what makes great olive oil so magical. We will explore various uses, flavors, and applications in the kitchen that will highlight quality olive oil and make your cooking shine: roasted chicories with creamy white bean purée; crispy twice cooked potatoes with herbed aioli, and miso braised daikon with mixed mushrooms and mustard greens. Kevin O’Connor, Cobram Estataes
The Art and Science of Cheesemaking: Fontina
Tuesday, February 4 6-8:30 pm • $65, $55* Fontina is an iconic cheese from the Aosta Valley in the Italian Alps. It is noted for its earthy, mushroomy, and woody taste and has a rich and creamy interior with a tan to orange-colored rind. You’ll receive hands-on experience in all phases of this wonderful cheese with cheesemaker Sacha Laurin and take home your very own fontina cheese wheel to age at home. Sacha Laurin
CLASS CATALOG WINTER 2020 • REGISTER AT SAC.COOP
Learn all there is to know about the healthiest fat on the planet and how to cook with it like a pro.
chef kevin O’connor, cobram estate
mon 6pm-8pm Knife Skills Workshop
The Dr. & the Chef: Maintaining a Healthy Gut
Saturday, February 8 1-3:30 pm • $65, $55* see p.3 for details
Now You’re Pressure Cooking! Monday, February 10 6-8 pm • $55, $45* Pressure cooking can be a huge help in the kitchen, saving time on those busy weeknights. Mayumi will discuss the ins and outs of electric pressure cookers so you feel confident in using them. She will demonstrate red wine braised beef short ribs; chicken adobo with rice; homemade mac and cheese, and chocolate molten lava cake. Mayumi Tavalero
Thursday, February 13 6-8:30 pm • $55, $45* Learn about gut health and how to use food as medicine. With a focus on nourishing long term gut health and a healthy microbiome, we will discuss why the gut is so important and cover daily routines and how to keep it functioning optimally. Together we will make butternut squash, bone broth soup; tabboulehstyle winter salad with apples, kale and walnuts; mejadra—a lentil and grain dish with probiotic rich yogurt, and grass-fed kafta—spiced meatballs. We'll discuss how each dish encourages a healthy gut, as we enjoy our meal. Antonella Aguilera-Ruiz, ND
Cooking Classes Dosa Workshop
Friday, February 14 6-8:30 pm • $75, $65* Enjoy an evening of great food and beer pairings in a community setting with friends or a loved one. Chef Ame will prepare a seasonal menu: falafel bites with little gem lettuces, tahini yogurt sauce and chutney; roasted apple and sausage with a pickled mustard seed and parsnip pureé; lamb manchego sliders with crispy smashed potatoes, and chocolate almond cake served with gelato. Beer connoisseur Tyson from Tower Brewing will share beer pairings with each course. Ame Harrington and Tyson Herzog
The Perfect Chicken
MO Monday, February 24 6-8 pm • $55, $45* These seasonal, hearty and healthy chicken dishes will make you feel like a creative kitchen master come dinner time. These recipes are made to flex with available ingredients, so you don’t have to stress. We’ll make the fastest roast chicken; foolproof skillet chicken, and 30 minute chicken soup. We'll discuss easy variations and upgrades. Sandra Clark Jergensen
French Bistro Classics Thursday, February 27 6-8:30 pm • $65, $55* Bistro fare is at the heart of French cooking, offering simple, yet memorable dishes. In this hands-on class, you will learn to make traditional classics from scratch: croque monsieur—a baked sandwich with ham, Gruyère and velvety béchamel, and chocolate pot de crème. Jill will demonstrate salade niçoise. At the end of class, we will enjoy our culinary creations with a glass of vin blanc. Jill Simmons
Tuesday, March 3 6-8:30 pm • $65, $55* Originating from South India, the dosa is a popular street food dish across all of India. Similar to a crepe, dosas are made from various lentils or grains and served hot with chutneys. Together we will make adai dosa—high in protein made with lentils and rice; whole mung bean dosa, and a sweet wheat dosa. They'll be accompanied by freshly-made chutneys—spicy shallot chutney and savory tomato chutney. Shankari Easwaran
Date Night: Italian Calzones
Friday, March 6 6-8:30 pm • $140, $130* Have a little fun making an Italian specialty—the calzone! Bring a date, or a friend, for a night of hands-on fun. Each couple will learn to make dough from scratch for their own spinach and mushroom calzones. Then together we will make red sauce; a winter harvest salad and a bright and moist olive oil lemon cake to enjoy along with our calzones. Lucia Oliverio
Saturday, March 7 1-3:30 pm • $55, $45* Learn to wield a knife to slice, dice and chop; saute and sweat aromatics and vegetables, combine flavors and cook with readily available ingredients. This class is designed for novice cooks and anyone who wants to get back to basics. We’ll create two distinct meals: chicken tacos with fresh salsa, and tasty curry potato wraps on naan with tzatziki sauce. David Nelson, Industry
Croque monsieur, chocolate pot de crème, salade niçoise & more.
THE MOTHER SAUCES Learn to make the buidling blocks of French cuisine.
Roll, Fold and Shape plain and chocolate croissants.
How To Cook Stuff
FRENCH BISTRO CLASSICS
Apulia produces an abundance of Italy's wheat, is perfect for growing olives and wine and, as the “heel” to the Italian boot, incorporates a great deal of fish into its cuisine. Join Lucia & learn how to make:
Fe-Brew-Ary BeerTasting and Dinner
ZUPPA DE PESCE
white fish chowder
MINESTRA MARITATA Italian wedding soup
PASTA E LENTICHIE pasta with lentils
ALMOND BISCOTTI with wine for dipping
CLASS CATALOG WINTER 2020 • REGISTER AT SAC.COOP
Cooking Classes The Mother Sauces
Thursday, March 12 6-8 pm • $49, $39* Learn three sauces that are the base for countless classic kitchen concoctions. If you’ve ever been curious about French sauces, this course will lay out the foundations for you in a simple and fun way. Dave will demonstrate velouté, espagnole, and béchamel and how and when to use each. He’ll also discuss making a roux and how to thicken your sauces plus countless other tips and tricks to help you master sauce making. David Nelson, Industry
Whole Grain Bread Workshop for (almost) All Ages Saturday, March 14 1-3:30 pm • $49, $39* Whole grain breads don’t have to be heavy or difficult to create. These are flexible, naturallysweetened recipes you will want to make at home. In this workshop we will make feathery-light whole wheat biscuits and spelt crepes to enjoy during class, and you’ll leave with a ready-tobake loaf of honey whole wheat bread to bake at home. Note: Class is designed for adults and children aged 10 and up. Each child 16 and under must be accompanied by one adult. Each attendee must purchase a ticket. Sandra Clark Jergensen
MO Monday, March 16 6-8 pm • $55, $45* Mexican food has become a California comfort food staple for many, enjoyed all year round. Enjoy horchata and chips and salsa as Mayumi demonstrates how to make albondigas soup; Oaxacan chicken mole; classic Mexican rice and flavorful drunken beans. Mayumi Tavalero
Japanese Street Food: Okonomiyaki Tuesday, March 17 6-8:30 pm • $55, $49* Okonomiyaki is one of the most popular street foods at festivals in Japan. These fluffy, savory pancakes, topped with special sauce and accoutrements are such a treat you’ll want to make them no matter the occasion. Together we will make Osaka style pork okonomiyaki, and Sawako will demonstrate authentic miso soup and ohitashi—steamed greens with sesame sauce. Sawako Ama
Wine Tasting Saturday, March 21, 2-4 pm $10 Sample and save on dozens of wines. Choose some new favorites for all your spring celebrations! Note: this is not a cooking class
Regional Italian: Apulia
Thursday, March 19 6-8 pm • $55, $45* Known as the “heel” of the Italian boot, Apulia is the breadbasket region. It produces an abundance of Italy’s wheat from pasta to bread and has great agricultural areas perfect for growing olives for oil and grapes for wine. Fish dishes are also common as Apulia is largely surrounded by ocean. Lucia will share stories about this region as she makes zuppa de pesce—a white fish chowder; minestra maritata—Italian wedding soup; pasta e lenticchie—pasta with lentils and almond biscotti with sweet red wine for dipping. Lucia Oliverio
MO Tuesday, March 24 6-8 pm • $55, $45* Donburi translates to “big bowl." These quick and easy to make Japanese dishes consist of steamed rice and a variety of delectable toppings. Sawako will demonstrate two of the most authentic and popular donburi: guy-don—teriyaki beef, and oyako-don—chicken and egg. She will also share a modern plant-based avocado-don recipe. Once you master the basics, you can easily create your own unique donburi for simple weeknight meals. Sawako Ama
French Croissants Saturday, March 28 1-4 pm • $85, $75* French croissants are those made with a risen yeast-milk-and-flour dough that is rolled, slathered with butter and folded to create flaky layers of pastry. Jill will demonstrate making croissant dough, sharing tips and techniques. Students will gain hands-on experience with rolling, folding and shaping dough. We will make plain and chocolatefilled croissants to take home and bake. After shaping our croissants, we will enjoy fresh croissants with jam in class. Jill Simmons
Indian Classics Tuesday, March 31 6-8:30 pm • $65, $55* Learn to make classic Indian dishes using fresh ingredients. Shankari shares recipes and stories for some of her favorite comfort foods. We will work together to make vegetable pakoras; chicken tikka masala; aloo gobi—a spiced cauliflower dish, and Madras shrimp curry. Shankari Easwaran
Ramen Workshop Wednesday, April 1 6-9 pm • $65, $55* A steaming bowl of noodles in a rich and savory broth is so comforting; join us and discover how to make your own ramen and soup stocks from scratch! Sawako will share the basic techniques and the best ingredients for perfect noodles and traditional chicken and pork based broth. She will also offer tips about regional variations from Japan and how to customize your ramen for your own personal ramen house. Sawako Ama
Wellness and Community Homemade Kombucha Wednesday, January 8 6-8:30 pm • $45, $35* Discover the healing power of kombucha and craft this sparkling, detoxifying fermented tea that is loaded with active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. You will leave class with your own mother culture and a customized brew! Sacha Laurin
Healthy Eating on a Budget Saturday, January 11 10 am-noon • $10, $5* Join us for a cooking demonstration featuring a nutritious low-cost recipe and learn about ways to save at the Co-op. Pick up shopping tips, menu planning tools, a produce storage guide and delicious low cost recipes! Dana Andrak, Co-op Community Kitchen
Healthy Solutions, Not Resolutions Wednesday, January 15 6:30-8 pm • $10, $5* If you're looking to create better health, this workshop will give you the tools change your thinking from resolution to solution and incorporate new habits so they stick. We will cover emotional, physical and chemical well-being for a well-rounded approach to health. Damon West, DC
Painting and Vino Friday, January 17 6-9 pm • $45 Join us for an evening of painting and wine. Painting and Vino will lead you through painting your very own masterpiece! A complimentary glass of wine is included. Additional wine available for purchase. Please note: Regiseter at paintingandvino.com
Understanding Alzheimer's Wednesday, January 29 6-8 pm • $10, $5* One in nine Americans over the age of 65 has been diagnosed with Alzheimer’s. The latest neuroscience research has revealed that brain aging begins at 40, years before symptoms show up. We now know of at least 36 factors that can lead to the development of Alzheimer’s and that these are factors we have influence over. Dr. McCarthy will discuss what we now understand about cognitive decline and the good news about how you can reduce your risk through simple lifestyle changes. Tracy McCarthy, MD
Aromatherapy and Herbs with Aura Cacia
Wednesday, February 19 6-8 pm • $10, $5* Learn how aromatherapy and herbs can be used together for maximum therapeutic benefit for your health and well-being. Recipes and inspiration will be shared, and you’ll have a chance to make your own customized blend. Tim Blakley, Aura Cacia
The Gut-Brain Connection Wednesday, February 26 6-8 pm • $10, $5* In this workshop, you’ll learn about the surprising two-way communication that occurs between your gut and your brain, and how this affects how you feel—physically, mentally and emotionally. Dr. McCarthy will discuss how food impacts gut bacteria and function, and how this in turn influences brain health. You’ll learn about hidden causes that could be impacting how you think and feel and the simple steps to take to improve your gut-brain health. Tracy McCarthy, MD
Homeopathy Demystified Wednesday, March 18 6-7:30 pm • $10, $5* Homeopathy is a holistic system of healthcare that believes symptoms of illness represent the body's effort to express imbalance. Once we understand the underlying cause of illness, a homeopathic remedy is administered, which may help the body heal itself. Sandi will explain how homeopathy works and show us how to use homeopathic remedies to help with a variety of acute ailments. Sandi Kaplan, Practitioner of Classical Homoeopathy
Stress Less and Sleep Better
Wednesday, March 25 6-8 pm • $10, $5* We will explore the value of using herbs in our everyday lives. Discover lifestyle and herbal support that may help you sleep better and stress less. Go home with the herbal knowledge to support optimal vitality in your life. Shannon Hopson, Wishgarden Herbs
IN THE KITCHEN
Mondays in January 4:30-7 pm • Each class $35, $25* Week 1: Cooking is a skill that can be developed over a lifetime. Young people get a head start in our fun, hands-on classes. We use high quality ingredients; learning essential cooking skills and techniques along the way. Each week we will create a different soup from around the world. Students will make food to enjoy together at the end of class. They will also prepare extra food to share with the clients at the River City Food Bank. Classes can be taken individually or as a series.
BREAKFAST TIME! Sprouting
Let’s work together in the kitchen to make real food with a healthy helping of fun! Eggy casserole bites Fruity smoothie Breakfast sausage patties
Wednesday, March 4 4-6pm • $35, $25*
MONSTERS DON’T EAT BROCCOLI Storytime meets snack time as we read Monsters Don’t Eat Broccoli and create a fun and tasty snack. With guest reader, Nate Halsan, from the Sacramento Public Library.
Wednesday, March 11 3:30-5 pm • $15, $10*
CLASS CATALOG WINTER 2020 • REGISTER AT SAC.COOP
Week 2: January 20
Week 3: January 27
Whole grain breads don’t have to be heavy or difﬁcult to create. In this workshop we will make feathery-light whole wheat biscuits and spelt crepes to enjoy during class and you’ll leave with a ready-to-bake loaf of honey whole wheat bread to bake at home. Sandra Jergensen
Saturday, March 14 1-3:30 pm • $49, $39*
Note: Class is designed for adults and children aged 10 and up. Each child 16 and under must be accompanied by one adult. Each attendee must purchase a ticket.
Introduction to Natural Dyes
Saturday, January 18 12-3 pm • $50 (includes materials) Come learn the ancient art of natural dyes and discover the secrets and gifts of plant color. We’ll cover plant collection, mordanting, fiber choices, extraction and dyeing methods, shibori techniques, ways to shift color after dyeing and how to care for naturally dyed cloth. You will create designs on one silk handkerchief and one cotton dish towel to take home. Anna Meier
Living in Alignment Saturday, January 25 9 am-noon • $25 A new year brings about a tremendous opportunity to examine ourselves and commit to positive change. By exploring the areas of our lives where we are out of alignment and by identifying our core values, we create a plan for moving forward with positive life change. This class will include lecture, guided visualization and selfexploration exercises. Rachael Stanley, Ataraxis Wellness
Preparing a Spring Garden
Growing Medicinal and Culinary Herbs
Saturday, February 8 9 am-noon • $25 Learn how to plan your garden space and prepare, plant and care for an abundant, thriving spring garden. This class is for new gardeners or for gardeners who are new to the region. Daylin Wade
Wednesday, March 18 5:30-8:30 pm • $25 Herbs in the home garden can add flavor to your meals, home remedies to your medicine cabinet, and beauty, diversity and beneficial insect habitat to your landscape. This handson class offers instructions for growing an array of herbs, and tips for harvesting and using what you grow. Daylin Wade
Raising Backyard Chickens
Saturday, February 29 9 am-noon • $35 Raising chickens in your yard is educational, fun and rewarding. Besides fresh eggs, they provide the added benefits of soil fertility and pest control. You will learn how to choose the right breeds, provide proper housing, and make sure your chickens are healthy and producing the best eggs you’ve ever tasted. Greg Howes and Brian Fikes, Two Flew the Coop
Urban Backyard Beekeeping for Beginners Saturday, March 28 1-4 pm • $25 This lass focuses on natural beekeeping practices in an urban setting and strategies to keep bees healthy. Learn the practical skills you will need to prepare your own backyard beehive and discuss bee biology, beekeeping equipment, maintenance and basic troubleshooting. Rachel Morrison, The Beecharmers
Permaculture Design Principles
Saturday, March 28 9 am-noon • $25 Permaculture uses nature’s design to grow food, fuel, fiber and medicine for our needs while also enhancing the land at the same time. You will get a crash course on how and why permaculture works, and then learn how to establish a food forest garden that is the best physical manifestation of nature. This class is lecture and hands-on. Chris Brown
Herbalism for Beginners
With Rev. Candis Cantin, Integrative Herbalist Second Saturdays, 10 am-4:30 pm April 11 • May 9 June 13 • July 11 August 8 • Sept. 12 Register at soilborn.org or call 916-396-9685
All classes are held at Soil Born Farms American River Ranch 2140 Chase Dr. in Rancho Cordova. Register at sac.coop For a complete schedule of classes, activities, events and volunteer opportunities at Soil Born Farms visit soilborn.org. Soil Born Farms is a 501(c)3 and proceeds benefit the education program.
CLASS CATALOG WINTER 2020 • REGISTER AT SAC.COOP
BEYOND GRASS FED & GRASS FINISHED BEEF
ased in Woodland, California, SunFed Ranch has more than 150 years of combined family ranching history, knowledge and experience raising cattle sustainably and humanely. They have organic ranches in Northern California and have raised the bar for grass fed beef. What makes them a favorite for our customers? By controlling every aspect of the supply chain, SunFed Ranch has perfected the art of humanely raising grassfed cattle to produce tender, juicy steak and a product you can feel good about eating.
Thanks to trusted partnerships with local ranchers like SunFed Ranch, the Co-op is proud to offer sustainably raised, certified organic, grass fed and grass finished beef for shoppers who choose to include meat in their diets.
Beneficial Beef 100% grass fed and grass finished. Pasture raised as nature intended, cattle consume a diet of grasses and natural forages. Cattle are never fed any form of corn or grains. Certified Organic. That means the beef contains NO hormones or antibiotics. Nutritious Lower in fat and cholesterol and higher in Omega 3s and CLAâ€™s â€“ conjugated linoleic acid.
supports local farming communities Partners with other family ranchers. No feedlots or confinements. Cattle are pasture raised and roam freely. prioritizes the environment SunFed Ranch engages in regenerative agriculture to improve pasture diversity and plant population. They rotate and move the cattle to ensure pastures are not depleted of nutrients and the native plants and grasses are able to regenerate.
BY CONTROLLING EVERY ASPECT OF THE SUPPLY CHAIN, SUNFED RANCH HAS PERFECTED THE ART OF HUMANELY RAISING GRASS FED CATTLE. 10
SUNFED RANCH MAKES ITS BONE BROTH TO MAXIMIZE THE INTEGRITY OF NATURAL NUTRIENTS COLLAGEN AND PROTEIN THAT PROVIDE ITS UNIQUE HEALTH ATTRIBUTES
A Better Broth
SunFed Ranch bone broth is a nutritional powerhouse. It is produced from American raised grass fed and grass finished beef and free-range chicken bones, and slow simmered along with fresh vegetables to maximize the integrity of natural nutrients collagen and protein that provide bone broth with its unique health attributes.
SunFed Ranch bone broth contains antioxidants, vitamins and minerals including calcium, magnesium, glucosamine and chondroitin along with essential amino acids including arginine, glycine and proline.
Health Attributes • 15g Collagen per Beef Carton
• 9g Collagen per Chicken Carton • 9g Protein • Low Sodium • No Stabilizers or Preservatives • No Artificial Ingredients or Colors • Certified Paleo • No MSG Added • No Sugar Added • Gluten Free
Cooking with Grass Fed Beef With instructor: Dr. Antonella Aguilera-Ruiz
Join SunFed Ranch for an inspiring discussion about their local grass fed beef and sustainable ranch practices. Chef Antonella will talk about the health beneﬁts of grassfed beef as she prepares our menu: • Italian escarole soup with beef bone broth • A simple kale Caesar salad • Savory Bolognese over spaghetti squash • Steak with seasoned pan-fried potatoes
REGISTER AT SAC.COOP
BEEF BOLOGNESE & SPAGHETTI SQUASH RECIPE COURTESY OF DR ANTONELLA AGUILERA-RUIZ
1 lb SunFed Ranch Grass Fed ground beef 1 small onion, finely diced 2 garlic cloves, peeled and finely minced 1 carrot, finely diced 1 celery stalk, finely diced Small sprig of thyme (or any herb bits you’ve got around sage, parsley, oregano would all work) 1 28 oz can whole tomatoes extra virgin olive oil salt and pepper to taste 1 spaghetti squash Fresh or dried oregano, for garnish Freshly grated Parmigiano-Reggiano, for garnish
For the Bolognese 1) Warm a medium saucepan or shallow pan over medium heat. Add a generous glug of olive oil. 2) Sauté onion until translucent, about 10 minutes. Take it slow to build a flavorful sauce. Then, add the carrot and celery and sauté for, at least, another 10 minutes until everything is soft and well combined. Throw in the herbs you’re using. 3) Turn up the heat slightly and add the ground beef. Sprinkle with a scant teaspoon of sea salt and break it up until all the meat is browned. Add a grind of pepper. While that does its thing, transfer your tomatoes to a bowl and smash them so no big chunks remain. Add tomatoes to the pan. Scrape up any caramelization that’s on the bottom of the pan and bring to a boil, then reduce to a lazy simmer.
4) Let cook, uncovered, for about 45 minutes. Taste for seasoning and add salt and pepper to taste. Let it simmer for another 15 minutes and finish with a little sprinkle of oregano. For the Spaghetti Squash 5) Preheat oven to 400°. Trim ends of squash and split horizontally, removing seeds. Rub the cut sides with a good glug of olive oil, sprinkle with salt and place face down on baking sheet. 6) Cook for about 30-45 minutes until skin is golden brown and can easily be poked through with a fork. With a fork, run through the flesh of the squash to create “noodles.” Place portion on a plate and add a good dollop of Bolognese. Serve hot with freshly grated Parmigiano-Reggiano.
AMAZING WINES AT AMAZING PRICES
Members choose a day to save 10% off all purchases. Not a Co-op member? Join today to enjoy your discount!
T I C K E T S
SAT. M A R C H 2 1
$10 AT THE DOOR
INCLUDES A SOUVENIR GLASS
Savings last all Weekend!
january 4 wellness classes Upstairs at the Co-op
Save 15% Everyone else saves 10%
jan 4-5 • feb 1-2 • march 7-8 Save on supplements & body care all weekend!
CLASS CATALOG WINTER 2020 • REGISTER AT SAC.COOP
START THE YEAR AT THE CO-OP & LEARN NEW TIPS AND TECHNIQUES FOR A HEALTHIER YOU! 11 am
Yoga with Afro Yoga
Sound Healing & Meditation
fitness with fleet feet Therapeutic Bone Broth
Full schedule at sac.coop
on the horizon
A Message from Soil Born Farms
connecting food, health & the environment
Photo: Rebecca Le
Our mission is to create an urban agriculture and education project that empowers youth and adults to discover and participate in a local food system that encourages healthy living, nurtures the environment and grows a sustainable community.
Explore birds and wildife on the farm with Cliff Hawley.
Winter Farmstand Pop-up
9 am to 1 pm (cold weather hours) Stock up on winter produce and soup-making ingredients. We feature specialty items from local farms, Grindstone Bakery breads, culinary and medicinal herbs. Strike up a conversation around the fire pit. Enjoy hot beverages and local baked goods. Check the website for the special activities.
February 8 February 22 March 7 March 21
All About Fruit Trees Wildlife Day Spring Gardening Clinic Free Classes Spring Wellness Day
*These dates are weather dependent and may be cancelled
Explore with Naturalist Cliff Hawley
Get to know the birds and critters that make their home at the American River Ranch.
Family Nature Walks Saturdays, 9-11 am $10 Jan. 18 • Feb. 8 • Mar. 7 Bird Walks Saturdays, 9-11 am $10 Jan. 25 • Feb. 22 • Mar. 21
Beginning Home Gardener Course
Thursdays, 5:30-8:30 pm • March 12, 19, 26 & April 2 Daylin Wade will cover the essential topics to help the new gardener create and maintain a thriving, abundant edible organic garden. You will gain hands-on knowledge and the confidence to grow food for you and your family.
Don’t Miss Opening Day of the Farmstand & Spring Plant Sale with CNPS Elderberry Nursery
Saturday, April 4 • 9 am-2 pm
soilborn.org “Take a quiet walk with Mother Nature. It will nurture your mind, body, and soul.” — Anthony Douglass Williams
Save the Date!
We’ve got something for everyone at Soil Born Farms. To view a complete schedule of winter activities or register for a walk, class, event or a course visit our website at www.soilborn.org. Herbs for the New Year Tuesday, January 7 • 6-8 pm Basics of Herbal Medicine Tuesday, January 28 • 5:30-8:30 pm Menopausal Years: How to Survive the Change Saturday, February 1 • 10 am-1 pm The Art of Herbal Medicine Making Saturday, February 8 • 1-4 pm Families on the Farm: Stone Soup Saturday, February 22 • 9:30-11:30 am Herbal Body Care Saturday, February 29 • 1-4 pm
Winter Wellness Day: Urban Healing Retreat Saturday, January 11 • 9 am-5 pm
Enjoy a day of inspiration, nature and rejuvenation at Soil Born Farms without leaving the city. A delicious, organic lunch and afternoon tea will be served and an afternoon tea. You will feel nurtured and motivated to take good care of yourself during the winter season. Presenters include: Maxine BarishWreden, MD, ABIHM, Rev. Candis Cantin, Daylin Wade, Ann Sibbet, Terese Hollander Esperas, Adriana Jones, Summer Ward, Dana Marie, Kellan MacKay and Janet Zeller. Price: $75 includes organic breakfast & lunch. Adults only. Save the date: Spring Wellness Day is March 21.
Spring Gardening Clinic Free Classes, Talks & Tours Saturday, March 7 • 9 am-2 pm
Learn how to grow vibrant, tasty, and healthy plants from Soil Born Farm’s knowledgeable staff and community educators.
A Garden in Every School Symposium Saturday, March 14 • 8 am-6:30 pm
We’ve planned an inspiring weekend for you! Come network with like-minded teachers, parents, garden designers, community leaders, school garden coordinators, and others involved in helping kids make the connection between food, health and the environment. This year we will aim to discover ways to increase equity and access through school gardens. Learn and discuss ways to grow culturally representative crops, prepare ethnic recipes using garden produce and design systems that use the naturally diverse and unique learning environment of a school garden. Workshops will include curriculum, garden design, cooking, planting plans, art ideas and garden sustainability. Be part of the mission to create a garden in every school. Register before Feb. 28 and save $20.
After-School Teen Empowerment Program
Building Confidence, Valuable Leadership Skills for Young Women
Second Wednesdays, 3:30-5:30 pm Session B: Feb. 12 • Mar. 11 • Apr. 8 • May 13 Scholarships available. Email Lacey firstname.lastname@example.org.
Summer Day Camp ‘20
Early Birds Sign Up & Save Students entering grades pre-K through 12 have the opportunity to explore the farm, field and river environments at our 55-acre American River Ranch. Through experiential learning, discovery, cooking and play, youth will deepen their understanding of the connection between food, health and the environment. Early bird registration opens on January 15 for a variety of fun, theme based camps.
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CLASS SCHEDULE WINTER 2020 • REGISTER AT SAC.COOP
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Your Local Guide to Wellness, Balance, & Transformation: Holistic & Wellness Practitioners Yoga Studios • Healthy Restaurants Counseling & Guidance • Natural Beauty Classes, Events, Mixers • And More!
Also, visit us online at:
CLASS SCHEDULE WINTER 2020 • REGISTER AT SAC.COOP
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CLASS SCHEDULE WINTER 2020 • REGISTER AT SAC.COOP
Advertisements in the Co-op Class Catalog are paid for by the advertiser and do not imply endorsement of any product or service by the Co-op Board, management or staff. A copy of the ad policy is available at the Customer Service Desk at the front of the store.
To place an ad, please contact: Austin Cunningham 916 732-3143 firstname.lastname@example.org
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The Co-op’s Cooking School & Community Learning Center offers something for everyone—cooking classes for cooks of all ages, wellness seminars, and workshops to encourage healthy living and creativity. Our upstairs classroom is a great place to discover new ﬂavors and skills and enjoy everything the Co-op has to offer. Current Co-op members typically save about $10 on most classes.
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CLASS SCHEDULE WINTER 2020 • REGISTER AT SAC.COOP
SAVE the DATE
March 14, 2020 American River Ranch l
A Garden in Every School Sowing Opportunity, Symposium Harvesting Change Weâ€™ve planned an inspiring weekend for you! Network with like-minded teachers, parents, garden designers, community leaders, school garden coordinators and others involved with school garden initiative helping kids make the connection between food, health and the environment. Gardens offer beautiful, dynamic settings to integrate every discipline, including science, math, reading, art, environmental studies, nutrition and health. By encouraging and supporting a garden in every school, we create opportunities for our children to discover fresh food, to make healthier food choices and to become better nourished. Alyssa Kassner
If you agree that school garden projects nurture community spirit, common purpose, and cultural appreciation by building bridges among students, school staff, families, local businesses and organizations; letâ€™s work together to create a garden in every school!*
Get Involved! Collaborative partners, speakers or volunteers: Shannon Hardwicke (shardwicke @ soilborn.org) Sponsor information, donations and media partners: Janet Zeller (jzeller @ soilborn.org) General information and scholarships: Rebecca Le (info @ soilborn.org)
Early Bird Registration opens on January 5, 2020.
If we want children to flourish, to become truly empowered, then let us allow them to love the earth before we ask them to save it. ~David Sobel a project of
SOIL BORN FARMS
Workshops Success Stories Best Practices Networking Information Booths Delicious Food *Initiative established in 1995 by former CA State Superintendent of Public Instruction Delaine Eastin.
connecting food, health & the environment