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AUTUMN 2016

| NEW SEASON • NEW S TORE


GENERAL MANA Published quarterly by SNFC 2820 R Street Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800 Fax: 916-455-5723 sacfood.coop

General Manager Paul Cultrera Managing Editor Jennifer Cliff Assistant Managing Editor Julia Thomas Proofreaders Julia Thomas, Jolie Laudicina Art Production Anneliese Kaufman, JaClare Williams, Nate Grundmann, Nick Conn Photography Adam DeGroot, Nick Conn Cover Art Nate Grundmann, JaClare Williams Ad Manager Austin Cunningham

Contributors Angela Borowski Paul Cultrera Dawn Dunlap Terese Hollander Esperas Ame Harrington Stacie Larkin Jolie Laudicina Steve Maviglio Sarah Moody Christina O’Hara Julia Thomas Chris Tucker Janet Zeller

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s I write, we’re nearing the finish line on our store relocation. The exterior of the new store is 95% complete and the interior is not much further behind that pace. Most of the store’s equipment and fixtures are on site and operable and finishing touches are now being applied. Past and present experience has taught me not to declare an opening date until more information is in, as there are still final occupancy permits that need to be signed off and getting them could cause more delays. But at the risk of sounding like some Old Testament prophet I will say that “the end is near.” Rather than move all of the product in the current store to the new one, we’ll be cutting down on our orders from our vendors as we get near to the opening day of the new store, and will also run some inventory clearance sales in the days before the move. So stay tuned to our website and social media so that you can take advantage of those sales. While the new store’s opening date is still not set in stone, my last day on the job as General Manager is. When my current employment agreement ends on this October 31, I’ll be handing over the keys to our new General Manager,

Dan Arnett. Dan comes to us with years of co-op management experience, most recently as GM at Central Co-op in Seattle. I’ve known Dan for a number of years, during which time I’ve been impressed by what he has been able to accomplish at Central, and I’m confident that he brings a commitment to and passion for cooperative values that will take our Co-op to the next level. Any apprehension that I may have felt in leaving and not knowing who would be taking over has been put to rest knowing that Dan will be that person. When I came to the Co-op in 1998 to serve as Project Manager for the complete store remodel that we undertook that year, I thought I’d be here for one or two years. But then the previous GM quit and I was offered his job. I was impressed not only by what I had seen while working on the remodel but also by the incredible potential that this Co-op had, so it was easy for me to accept the offer. Before anyone was talking about Farm to Fork, our Co-op was quietly creating a revolution, going about building the relationships with local growers that are at the foundation of a viable local food system. And we were doing it not to exploit a marketing opportunity, but simply because we knew it was the right thing to do. As the years went by and more people were attracted to what we were doing, sales have tripled and the number of our employees has nearly doubled. We opened another store in Elk Grove that never made it, closed it after a year and a half, and weathered the storm brought on by the financial losses associated with that experience. We have come out of it financially strong and ready to support the relocation to a new facility. Our new store will allow us to continue


AGER’S MESSAGE to set the example for doing business as unusual, i.e. doing it for the good of the community as opposed to for the good of venture capitalists, investment bankers and outside investors. So I consider myself lucky to have been part of what we have been doing together here. Not everyone gets the chance to find work that is an extension of what they hope to accomplish in the world, but I have had that chance. I began working in food cooperatives 36 years ago in Gloucester, Massachusetts, having been inspired by my reading about “radical agriculture” and

Not everyone gets the chance to find work that is an extension of what they hope to accomplish in the world, but I have had that chance.

“economic democracy.” And food co-ops represented to me the perfect marriage of both concepts—the opportunity to change the way that food is grown and eaten so that culture and agriculture grow together and not separately, and to bring economic decision-making down to a one-person-one vote basis. Of course promoting local food systems in New England with its short growing season was challenging. So when years later I found myself here in Sacramento surrounded by an incredible network of organic farmers and a year-round

growing season, it felt like being asked on a date by Monica Bellucci. While here I have been blessed to get to know and work with so many great farmers whose intelligence and dedication have taught me more than books ever could. And I have worked with great people not only here but from co-ops all around the country who have supported me and made me better able to keep the vision of a cooperative economy alive as we all just keep selling the groceries But now it’s time for me to retire, to head back home and to give someone else the chance to carry on here. I plan to move back to Gloucester and see if I can regain my snow shoveling technique and Massachusetts accent. I know I’ll be taking lots of great memories of Sacramento with me, and I will sure miss being able to grow artichokes in my backyard garden. Sacramento has been good to me, and I’m glad to have been able to be a part of leaving it with a great new store that will give the Co-op the potential to deepen its influence in the community. I want to thank all of the many people I have been fortunate to work with and also all of our owners and customers. You are the reason we’re here and your choosing the Co-op as your grocery store makes it all possible. If you’re ever in Gloucester, look me up. It’s a small town and I shouldn’t be hard to find. You’ll probably be able to find me hanging out at the Café Sicilia.

Visit our new location at 2820 R St.

STORE

HOURS Open Daily for You ! 7am-10pm

HOLIDAY

HOURS THANKSGIVING

9am-3pm

CHRISTMAS EVE

7am-7pm

CHRISTMAS DAY

Closed

NEW YEAR’S EVE

7am-7pm

NEW YEAR’S DAY

9am-10pm

Board of Directors Joel Erb, Board President jerb@sacfoodcoop.com Chris Tucker, Vice President-Treasurer ctucker@sacfoodcoop.com Ann Richardson, Vice President arichardson@sacfoodcoop.com Steven Maviglio, Secretary smaviglio@sacfoodcoop.com Ellen McCormick emccormick@sacfoodcoop.com

-Paul Cultrera

Michelle Mussuto mmussuto@sacfoodcoop.com Mike Phillips mphillips@sacfoodcoop.com

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THE NEW SACRAMENTO NATURAL FOODS CO-OP HAS BEEN A LONG TIME COMING—NOW IT’S HERE, AND WE’RE SO EXCITED ABOUT EVERYTHING WE HAVE TO OFFER! MORE PARKING! 

There will be 119 spaces for cars in the Co-op’s parking lot and lower level of the garage. These will be available for Co-op shoppers all the time. The upper levels of the garage hold another 180 cars and will be available to Co-op shoppers on weekends and after 6 p.m. on weeknights. Bicycles will have 24 covered spaces too!

MORE QUICK MEALS!

MORE INSPIRATION!

Visit our Demo Kitchen to try great products and sample healthy recipes. Dig a little deeper by taking a class in our Cooking School & Community Learning Center, located right upstairs!

Visit the Co-op Deli & Café for breakfast, lunch and dinner! (See p.10 for more details.)

MORE STAFF!

The Co-op is creating at least 50 more jobs for our local economy, which means better service for you!

MORE ROOM!

MORE SELECTION!

• Prepped organic fruits and veggies in the Produce Dept. • a refrigerated section in the Bulk Department • double the amount of freezer space • way more craft beers • and much more!

MORE PLACES FOR DINING!

Indoors and outdoors, upstairs and downstairs. (Check out the tables made from rescued Sacramento trees, designed by New Helvetia Hardwood.)

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A bigger sales floor means we will have more room for more great products! Upstairs on the mezzanine, there will be more event space so we can host larger community events, dinners and cooking classes.

MORE GREEN!

Energy modeling shows that our new store will use only 40% to 50% of the energy needed to run a traditional grocery store. Special refrigeration, insulation, lighting and HVAC systems will make the new Co-op a leader in green design and energy efficiency.

MORE WATER-THRIFTY!

The Co-op’s bestselling product is bulk filtered water. Our new system will be more efficient than the system at the Alhambra store, and the waste water it produces will be repurposed as a supply for flushing toilets. Also, our new refrigeration system’s hybrid condenser will save over 790,000 gallons of water each year.

MORE OWNERS!

Don’t you want to own a piece of this place? Become a Co-op owner today! Already an owner? Invite a friend to join and strengthen our local food community!


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BOARD BUSINESS

BOARD NOTES

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he Board received more than 1,000 responses to its annual Owners Survey. Owners expressed strong satisfaction with the store and Board performance. An overwhelming majority favored continuing the focus and investment in our new store rather than taking on additional new projects, backed a raise in compensation for Board members, and supported deferring Patronage Refunds when the funds could be used for facilities improvement. We appreciate the strong response from owners; it helps us do our jobs better when we understand your priorities. Full results are available at sacfood.coop. A Task Force of four former Co-op Board Presidents has submitted a report to the Board recommending increases in the Board stipend. The group based its recommendation after reviewing compensation at other co-ops across the U.S. The Task Force recommended an advisory vote by owners on the recommendations. If approved, it would be the first increase in more than 13 years.. The Board would like to extend a special thank you to the owners who served on the Co-op Election Committee. This year’s ballot included six candidates and two Bylaw change recommendations, resulting in a long day of vote counting and

Respectfully submitted, Steven Maviglio, Board Secretary double-checking. Board committees are an excellent way for owners to participate in the governance of our store. If you are interested in serving on the Election Committee or any other committee, please use the Board of Directors contact form on the website to volunteer. On a final note, October marks the end of my nine years serving on the Board. When I was first elected, our Co-op was heavily in debt and still reeling from the closure of the Elk Grove store. I am proud to have worked with our outstanding General Manager Paul Cultrera, our talented staff, dedicated Board members and most of all, our owners, to help move our Co-op forward. It’s been a wild ride! I’m excited about our future and hope to bump into you at the new pizza bar. Thank you for the honor of serving you on the Board. The new Board of Directors will be seated on October 4. Board meetings are held at 6 p.m. on the first Tuesday of every month in the Co-op Training and Conference Room, on the second floor. Owner comment on Board business is always welcome at our Board meetings, both at the beginning of the meeting and at its conclusion. Quarterly Owner Meetings also provide opportunity for owners to raise any issue to the Board or the General Manager.

PROGRAM DONATIONS MAY- JULY ‘16

FOOD SHARE $976

$1,927

$70

$111

$3,585

Food Share helps to feed the hungry in Sacramento through four local charities including Loaves & Fishes, Sharing God’s Bounty, the Salvation Army and the Sacramento Food Bank & Family Services.

One Farm at a Time works in partnership with the Sacramento area local food community to raise funds to protect and preserve small farms and help sustain family farming.

Sacramento Cooperative Community Fund serves as a means for Co-op owners and shoppers to make donations to an endowment that donates to local non-profit organinizations.

Make Every Day Earth Day Every time you bring in your own bag, the Co-op donates five cents to one of six non-profit or environmental groups.

To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.

To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.

Soil Born Farms Urban Agriculture Project is working to strengthen and support local food systems by educating youth and adults about food, nutrition, sustainable living and ecological farming.

To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.

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To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.

To donate, bring in a bag or choose to not use one; you will receive a token at the register to donate to the organization you choose.


BOARD PERSPECTIVE The Search for a New Captain By Chris Tucker, Board Vice President-Treasurer

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t is rare in the timeline of an organization that one has the ability to make a decision that defines the direction of the organization for the next decade. A previous Board did this when they approved the construction of the new store that we anticipate opening in just a few weeks from this writing. And, after taking a tour around the inside of it, I could not be more impressed and excited by the thought and opportunity it creates for the Co-op. A significant part of the credit for this goes to our general manager of the past 18 years, Paul Cultrera, and we all owe him a debt of gratitude for his service to the Co-op. As you probably know by now, Paul is retiring at the end of October. Which occasion presents the current Board the responsibility to find the successor to a man who has become the face of our Co-op. Four of us—Steve Maviglio, Michelle Mussuto, Ellen McCormick and I—have led a monthslong process that has involved a national search, dozens of interviews, and some seriously impressive candidates. Ours is not the only co-op searching for a new captain. As I write, seven or eight

W

have active searches underway. We are one of the larger organizations, and we have a number of important advantages in recruiting the best candidate out there. The new store is one obvious such item, along with a capable management team to run the day-to-day operations. Then there is Sacramento’s burgeoning food scene, along with our nexus to the vastly productive Central Valley and our longterm relationships with our numerous, excellent growers who provide the food that we sell. And finally there is the stability of the organization itself—Paul’s longevity, the stable Board, and the longterm, passionate and ever-growing owner base—these make our Co-op an excellent place to come to work. We have searched for a leader with the passion and talent for the grocery business, who is expert at managing the 200+ employees on our roll, and who can develop the vision for the next 20 years for the Sacramento Natural Foods Co-op. I have every confidence that the next general manager will be able to lead us forward into the next decade and more.

e are pleased to announce the hiring of Dan Arnett as our new general manager. Dan comes to us after serving as Cooperator in Chief at the Central Co-op in Seattle. He is recognized as a leader in the co-operative grocery industry, and serves on the board of the National Co-op Grocers. Our selection of Dan came after a national search and an extensive interview process that included both the Board of Directors and members of our senior management team.

MAY-JUL. ‘15 GROSS SALES $8,096,147

MAY-JUL. ‘16

+2.1% $8,270,035

3029 AVG. DAILY CUSTOMER COUNT

-0.7%

AVG. PURCHASE PER CUSTOMER $29.39

+2.9%

OWNER DISCOUNT $122,689

+2.7%

OWNER INVESTMENT, NET $31,994

+0.8%

TOTAL CURRENT OWNER EQUITY $2,322,792 21.1 % RETURN ON INVESTMENT

3007

$30.24

$125,986

$32,257

+5.2 % $2,443,727

20.6%

-2.3%

TOTAL PREFERRED SHARES $1,466,000

+58.9%

TOTAL NUMBER OF CURRENT OWNERS 8,382

+5.1%

$2,330,050

8,810

Owner Discount defined as the Owner Appreciation Day discount, Owner Dividend Day discount, monthly category discount, Seasonal Owner Bonus, and the 15% case discount. Monthly Owner Investment includes new joins, investment installment payments, equity invested in the Call for Cash program, and withdrawals. Return on Investment defined as the Owner Discount annualized and divided by the Current Owner Equity Investment. New Joins in May - July ‘16 = 214

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SEASONAL CUISINE

hef Ame Harrington loves creating dishes that make the most out of simple, fresh and seasonal ingredients. This cozy menu features some favorite fall recipes from her cooking classes at the Co-op.

Roasted Squash, Kale & Pomegranate Salad

with Maple Walnut Vinaigrette Maple Walnut Vinaigrette

³ c. walnut oil ¼ c. apple cider vinegar 1 T. chopped shallot 1 T. maple syrup 1 T. strong mustard 1 t. ground cumin ½ t. ground coriander ¼ t. ground cloves ¼ t. freshly grated nutmeg ¼ t. ground cinnamon 1-2 t. kosher salt freshly ground pepper

¹/

Place all vinaigrette ingredients in a jar, screw lid on tightly and give it a good shake. Taste for seasoning.

1 acorn squash, cut into wedges along indentations of squash 1 fennel bulb, cored and sliced into ¼ inch pieces lengthwise 1 bunch curly kale, stems removed, leaves torn, washed and dried ½ bunch Italian parsley, stems removed ¹/³ c. walnuts, toasted and chopped ¹/³ c. pomegranate seeds olive oil for roasting kosher salt and freshly ground pepper Maple Walnut Vinaigrette

1 ) Heat oven to 400° 2 ) In a bowl, toss squash and fennel with enough oil to coat. Place the vegetables on a sheet pan and season with salt and pepper. Roast until squash is golden on underside and easily pierced with a fork, about 25 minutes. Remove from oven. 3 ) Place sqash on a platter. 4 ) In a salad bowl toss together roasted fennel, kale, parsley and walnuts with enough vinaigrette to coat vegetables. Taste for seasoning and adjust as needed. 5 ) Place salad on top of squash and garnish with pomegranate. Serves 4-6 Nutrition information per serving: Calories 220; Total Fat 17g; Saturated Fat 1 g; Cholesterol 0mg; Sodium 340 mg; Total Carbohydrate 19g; Dietary Fiber 4g; Protein 6g

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Beet Green

Fritters

1 c. flour kosher salt freshly ground pepper 2 T. unsalted butter, melted ½ t. baking soda 1 lb. beet greens, stemmed and washed safflower oil for frying

1 ) Combine the flour, a couple pinches salt and pepper, butter, 1 cup water and baking soda in a mixing bowl. Let rest for about an hour. 2 ) Bring a pot of water to a boil. Blanch the beet greens for about 30 seconds and drain. Squeeze as much water from the greens as you can and then lay them out on towel-lined sheet pans to further dry them. Divide the greens into 18 patties. 3 ) In a large sauté pan, heat the oil until it reaches 375°. Dip the patties into the batter and then fry them until they are golden and crispy, 1-2 minutes. Repeat with the remaining patties. Drain on paper towels and serve immediately with a sprinkle of salt and pepper. Makes 18 fritters Nutrition information per serving: Calories 40g; Total Fat 1.5g; Saturated Fat 1; Cholesterol 5mg; Sodium 190mg; Total Carbohydrate 6g; Dietary Fiber 1g; Protein 1g


SEASONAL CUISINE

Fennel Roasted

Pork Loin

3 large garlic cloves, coarsely chopped 1 T. coarsely chopped fresh rosemary 2 t. whole fennel seeds ½ t. ground fennel zest and juice of ½ lemon 1 t. crushed red pepper 1 t. freshly ground black pepper ¼ c. extra-virgin olive oil one 2½ pound pork loin roast kosher salt

1 ) In a food processor or mortar and pestle, combine the garlic, rosemary, fennel seeds, ground fennel, lemon zest, crushed red pepper, black pepper and olive oil and process to a paste. Mix in lemon juice. Set the pork loin on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt. Let roast sit covered in the fridge overnight. 2 ) Preheat the oven to 400° degrees. 3 ) Bring pork loin to room temperature before cooking. Roast the pork, fat side up, for 1 hour. Reduce the oven to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board, tent with foil and let rest for 15 minutes. Slice and serve.

apple & pear

Hand Pies

1 package puff pastry, thawed overnight in refrigerator 1½ T. cornstarch Juice from 3 lemons 2 c. Pink Lady or Braeburn apples, peeled and cored, cut into 1-inch pieces 1 c. Bosc or Bartlett pears, peeled and cored, cut into 1-inch pieces ½ c. sugar 1 t. vanilla extract salt 1 large egg white, beaten with 1 T. water 2 t. raw sugar Powdered sugar for dusting

1 ) Preheat oven to 375°. 2 ) Line a baking sheet with parchment paper. Stir together the cornstarch and 1½ tablespoons cold water in a small bowl. 3 ) Combine apples, pears and lemon juice. Transfer to a large saucepan and add sugar. Cook over medium heat, stirring occasionally, until juices are released, about 10 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat, add vanilla, and let cool to room temperature. 4 ) Roll out pastry on a lightly floured surface to an 18 x 15” rectangle. Using

a sharp knife cut dough into nine 6 x 5” rectangles. Place 1 pastry rectangle on a work surface at a time and brush edges with egg wash. 5 ) Scoop about 3 tablespoons fruit mixture onto one side; fold dough over filling so that short ends meet, forming a 5 x 3” packet. Crimp edges with a fork to seal. Using a sharp knife cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling. 6 ) Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Dust pies with powdered sugar. Serve with whipped cream or a scoop of Three Twins Dad’s Cardamom Ice Cream. Makes 9 hand pies Nutrition information per serving: Calories 260; Total Fat 13g; Saturated Fat 8g; Cholesterol 35mg; Sodium 140 mg; Total Carbohydrate 32g; Dietary Fiber 1g; Protein 2g

Serves 10 Nutrition information per serving: Calories 300; Total Fat 21g ; Saturated Fat 6 g; Cholesterol 70mg; Sodium 50 mg; Total Carbohydrate 3g; Dietary Fiber 1g; Protein 23g

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DELI & CAFE

he new Co-op Deli & Cafe is cooking up a storm to bring you all your Co-op favorites as well as lots of new options that are made from scratch and fresh from our kitchen every day! More options for breakfast, lunch and dinner as well as smoothies, drinks and snacks will be available for dine-in or take-out.

More!

QUICK MEALS TAQUERIA — burritos, zesty burrito bowls, taco salads and mouthwatering street tacos

PIZZA — signature pies made with organic dough and produce, baked to order in our pizza oven

GRILLED TO ORDER — burgers and housemade sausages ROTISSERIE CHICKENS — free range Mary’s chickens, perfect for an easy dinner

FRESH SUSHI ROLLS — made on site by Mermaid Sushi — including options like organic veggies, sustainable seafood and organic brown rice

GRAB & GO — an expanded selection of our most popular salads and sides — and new favorites like takeand-bake pizzas SELF SERVICE SALAD BAR — organic produce from local farms with housemade dressings and favorite prepared salads like Golden Beet & Kale, Turkish Garbanzo and many more SANDWICHES — hot or cold and made to order — including grilled sandwiches and wraps SOUPS — four tasty soups will be made fresh in our kitchen daily — a vegetarian option will always be available

More!

ON TAP kombucha, nitro coffee and yerba mate

OUR ON-SITE BAKERY will offer

SMOOTHIES and JUICES from

TREATS freshly baked pastries, muffins, cakes and cookies

organic fruits and veggies

DEVINE GELATO! (Need we say

ORGANIC AND FAIR TRADE

more?)

coffee, tea and espresso drinks

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FRESH CHOICES

More!

BEVERAGES

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More!


PRODUCE

ore space in our new Produce Department means that we can offer new products that will help make it easier to cook fresh healthy meals at home. Prepped organic produce like celery sticks, shredded beets, sweet potatoes, diced butternut squash, fresh seasonal fruit and more will be coming from Bay Cities Produce in San Leandro and delivered to the Co-op every day from our friends at Veritable Vegetable. Try the mirepoix, sweet potato fries and diced butternut in these tasty recipes. Mirepoix (pronounced “meer-pwah”) is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The Co-op’s prepped mirepoix makes it easy to add flavor to your recipes.

Simple and Delicious

TOMATO SAUCE Perfect for pizza, pasta or meatball sandwiches Makes 3 cups 1½ c. mirepoix 1 28 oz. can of whole tomatoes 4 garlic cloves, minced 2 T. olive oil Sea salt and pepper

1 ) Sauté the mirepoix in the olive oil for 4-5 minutes or until soft and translucent. 2 ) Add the garlic and cook for another minute. 3 ) Add the tomatoes and their liquid, and break up the chunks with a wooden spoon. 4 ) Cook at a brisk simmer for 10 minutes. Season with salt and pepper. 5 ) Purée until smooth using a hand blender or food processor. Adjust seasoning to taste.

Oven Baked

SWEET POTATO FRIES Heat oven to 450°. Toss sweet potatoes with enough olive or coconut oil to lightly coat, sprinkle with salt and pepper and roast in the oven for about 20-30 minutes until crisp. Try them with a sprinkle of cumin, paprika, cayenne or garam masala, or dip them in Maya Kaimal Spicy Ketchup or Sir Kensington Chipotle Mayo.

Curried Butternut and Lentil

SOUP Serves 6

2 t. sea salt 1 T. curry powder 1 ½ c. red lentils 2 T. unsalted butter 1 red onion, cut into ½-inch dice 4 cloves garlic, minced 1 T. grated ginger 1 ½ lb. diced butternut squash 4 c. vegetable broth 2 c. water 1 lb. baby spinach

1 ) Combine salt and curry powder; set aside. 2 ) Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. 3 ) Add onion, garlic, and ginger; cook until translucent, about 4 minutes. 4 ) Add squash; cook until just beginning to soften, about 5 minutes. 5 ) Add broth and water. Bring to a boil; reduce to a simmer. 6 ) Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. 7 ) Add spinach and cover for 2-3 minutes. 8 ) Serve hot.

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F I S H , M E AT & P O U LT R Y

our standards The Co-op’s Fish, Meat & Poultry department has high standards for quality, sustainability and humane animal treatment. If you choose to eat meat, you can feel good about what you will find at the Co-op!

FISH & SEAFOOD The Co-op is committed to offering seafood choices that are good for you and good for the oceans. We work with Fishwise and the Monterey Bay Aquarium Seafood Watch program to make it easy to choose sustainable seafood, and the Co-op is one of the highest ranking retailers in the country for sustainably harvested seafood.

MEAT We support small farmers and ranchers who are dedicated to animal husbandry practices that prioritize the health of the animals and a respect for the environment. We sell beef, buffalo, pork and lamb that is always free of added growth hormones and antibiotics.

POULTRY All poultry sold at the Co-op has been raised in a cage-free environment and fed a vegetarian diet with no antibiotics. Our chicken is air-chilled for superior quality and food safety. Certified Organic and Non-GMO Project verified turkey and chicken are also available.

WHAT’S NEW in the NEW STORE?

Special Orders

Housemade Sausage

One of the new things about the Department is something most shoppers will never see—much more refrigerator and freezer space behind the scenes. Having more space means that we will be able to make special orders for our customers. If you need to place a large order for a big to-do, or you’d like to make sure you get your standing rib roast, rack of lamb, or any special cut for the holidays, we can do that!

One of the specialties of our Meat Department has always been our housemade sausages. We grind the meat and stuff it into natural casings every day. We use the same great quality meat for our sausage that we sell in the department, and never add any nitrates, nitrites, or artificial preservatives. We’ll have a great selection—with even more variety—in our new store.

More Frozen Options

The Co-op Meat Department helps take the stress out of dinner with our ready-to-cook entreés. We’ll be creating seasonings, marinades and stuffings to add flavor to our fabulous chicken and pork. Our housemade fajitas make a great quick dinner, and you’ll also find meat skewers ready to throw on the grill.

Soup bones, bacon ends, smoked turkey pieces, and even raw dog food are just a few things you’ll find in our frozen section. When the days get cooler, it’s a great time to make some bone broth and slow-cooked beans!

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Dinners Made Easy


WINE, BEER & CHEESE

ne of the areas of the new Co-op that will be completely transformed is the Wine, Beer and Cheese Department, including the Olive & Antipasto Bar. The Co-op’s selection of specialty foods and beverages will greatly expand, and wine, beer, the cheese counter and the olive bar will be located in one compact area of the store, so someone will always be close by to help with any questions you may have.

More Beer!

Cheese Counter

The explosion of craft beer had our old four-foot refrigerated beer case bursting at the seams. Our new store boasts 16 feet of refrigerated beer space, so you can always get a cold 6-pack on the way home! We also plan to commit a 3-foot rack to display 22-ounce craft brews—including lots of options from our favorite local breweries. More space means a better selection, so consider the Co-op your new bottle shoppe!

The Co-op offers artisan cheeses from California and around the world. When you’re looking for just the right choices for an unforgettable cheese plate, just ask for a sample! Your family’s favorite everyday cheeses will be available too—including organic, local and NonGMO Verified options. And don’t forget about the bulk Rumiano cheeses available as part of the Co-op Essentials program for a great value!

Olive & Antipasto Bar

Specialty Foods & Tools of the Trade

There’s a lot more than just olives on the olive bar! Appetizers, salad toppings and embellishments for pizzas, pastas and cheese plates await you there! In addition to bowls full of colorful, pungent and herbaceous olives, you’ll find crunchy cornichons, sweety drops peppers, fabulous marinated white beans, and delicious marinated artichoke hearts and roasted tomatoes.

Sometimes cheese needs a vehicle, so you’ll find a wide range of crackers, flatbreads and other specialty products at the cheese counter—your holiday party platters can start right here. Plus you’ll find tools and gadgets that make bartending and entertaining easy! Great gifts, too!

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Cheery Gifts

CHILLY WEATHER One-stop shopping! When you stop by the Co-op to pick up groceries, you can find some great gifts too. Unique gifts are on every aisle—and Co-op gift cards, cooking classes and gift baskets are one-size-fits-all!

Juniper Ridge Bring the fresh scent of nature inside! Cabin spray, campfire incense, and trail soap (made with coconut, olive and jojoba oil) contain fragrances that are extracted from real, nativeplant sources. 100% wildcrafted. 10% of proceeds benefit a slew of Western Wilderness Defense organizations.

KATZ Award-winning vinegars and olive oils from Napa and Suisun Valley. KATZ Organic Chef’s Pick Olive Oil won Best of Show at the California State Fair this year (out of 200 oils), and the vinegars have been recognized by the Slow Food Ark of Taste. These indispensable ingredients make a great gift for anyone who likes to cook.

Indigo Wild Holiday scents to lift your spirits, in incense cones, holiday mists, bar soaps and more. The Zum & Be Merry line features frankincense and fir, and Bah Hum Zum features peppermint and almond.

Alaffia We love everything about this company based in Olympia, Washington. New Body Balms are in tins that easily fit in a purse or stocking! Every purchase helps support Women’s Health and Maternal Care Programs in West Africa.

Badger Badger has built a reputation for excellent sunscreen and body care products, and now they are branching into facial care too! Gluten free and cruelty free, the beard grooming kit has all the essentials to keep a beard in order. A perfect gift for an old-timey beau—just add a comb and vintage handkerchief.

Miso Handmade These handmade pet toys are made in Vallejo. Cat toys are stuffed with organic catnip grown on a farm in the Pacific Northwest. Doggie donuts squeak when the dog takes a bite.


Sola Bee Honey Sola Bee Honey is based in Woodland. Their bees create complex and delicious varietal honeys from the Sacramento, Napa and Sonoma regions. Cute packaging in hexagonal jars, too—just tie on one of the honey comb dipper sticks to make it a gift set.

Full Belly Farm Wreaths These handmade wreaths are made from flowers, herbs, chilies, and other materials grown on this organic farm in Guinda. Making wreaths helps Full Belly offer year-round employment for its workers, and it gives us beautiful decorations to enjoy.

Matr Boomie Gift wrap, bags, totes, journals and more. Matr Boomie’s commitment to fair trade makes these handcrafted goodies good for the artisans too. Beautiful and colorful gift wrap, fabric squares and bags make gift wrapping fun.

Graymarket Design Scarves, toiletry bags and more in beautiful designs crafted using old world methods. Scarves are an essential accessory for fashion and warmth, and toiletry bags add a little flair to workouts and travel.

Jolie’s Herbals Jolie’s Herbals lip balm kits include all the ingredients and instructions to craft and package your own homemade cocoa butter-calendula lip balm. Add essential oils to customize it with your favorite scent!

Gourdaments Gretchen Ceteras from Blue Heron Farm in Rumsey creates the most beautiful ornaments! She grows gourds on her organic farm and then decorates them with shimmering swirls of color, so they shine brightly on the tree and add a natural sense of wonder.

DIY Cheese Kits Urban Cheesecraft offers cheesemaking kits that give you everything you need to make your own cheese—just add milk. There’s even a Dairy-free Mozzarella & Ricotta kit for the vegan and paleo set! A fun activity in an adorable box.

Candles Natural beeswax candles with wicks made of 100% cotton primed with beeswax, not paraffin. Beeswax ornaments set a holiday mood, and colorful pillars illuminate long dark nights. GoodLight Hanukkah tapers are perfect for the menorah.


HOURLY FINANCIAL CONSULTING GREEN INVESTING Align your investments with your values.

916.444.2233 2012 H Street, Suite 200 Sacramento, California

Bert H. Brooks, D.V.M.

Cache Creek Holistic Veterinary Service for the special patient when traditional medicine just isn’t enough...

530 666-7322

holisticvet@hughes.net free email consultations

Registered Representative, Securities offered through Cambridge Investment Research, Inc., a Broker/Dealer, Member FINRA/SIPC. Investment Advisor Representative, Cambridge Investment Research Advisors, Inc, a Registered Investment Advisor.

15200 County Road 96B Woodland, CA 95695 By appointment only. El veterinario habla español.

Order our book! More than a Theory: A New Medical Paradigm. Energy Medicine of the future, available today!

www.cchvs.com

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7/25/16 9:44 PM


Co-op

Owners

save November is

Owner Appreciation

Month

10%

Choose one day in the month of November; simply let your cashier know that you’d like to apply your Owner Appreciation discount, and save 1O% on all your purchases t h at d a y. N o t a Co-op owner? Join today to enjoy your discount!

diestel turkey ranch

holiday

NON-GMO VERIFIED TURKEYS

hours

AVAILABLE STARTING

THANKSGIVING

FRIDAY NOV. 18

NATURAL, RANGE-GROWN NON-GMO TURKEYS ORGANIC, RANGE-GROWN NON-GMO TURKEYS ORGANIC, RANGE-GROWN NON-GMO HEIRLOOM TURKEYS

NO NEED TO PRE-ORDER, BUT WE SUGGEST YOU SHOP EARLY FOR THE BEST VARIETY.

Thursday November 24 9am-3pm

CHRISTMAS EVE Saturday December 24 7am-7pm

CHRISTMAS DAY Sunday December 25 Closed

your holiday meal helps feed the hungry For every pound of turkey you purchase at the Co-op this Thanksgiving season (November 18-24), the Co-op will give 10¢ (for natural) and 20¢ (for organic) to our Food Share program; we will also donate 10¢ for every pound of Tofurky purchased. Food Share donates money to feed the hungry in our area through local food assistance agencies.

NEW YEAR’S EVE Saturday December 31 7am-7pm

NEW YEAR’S DAY Sunday January 1 9am-10pm

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It’s not too late to find the school that is just right for your child. 15

CALL to schedule a TOUR.

7450 Pocket Road, Sacramento (916) 427–5022 • www.camelliawaldorf.org

EXOTIC

PLANTS

See us for a wide selection of plants & friendly, knowledgeable staff.

Shop by Bike

2419 K St. | (916) 447-2453 | citybicycleworks.com Check our website for monthly townie, womens and mtb rides!

20% 30% Off One Item Excludes sale items, bicycles and select brands. See store for details.

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THE FORK AUTUMN 2016

Off Shop by Bike Essentials Bike baskets, bags, locks & lights with bike purchase

20% off for Co-op customers with this ad!

In-store only. No double discounts. Some exclusions apply.

Retail | Full Plant Care Service | Temporary Plant Rental

916.922.4769 exoticplantsltd.com

1833 Howe Ave Sacramento, CA


A Very Friendly Place to Live.

Frequent Community Dinners and Social Events

Cohousing Homes FOR SALE Sacramento and Fair Oaks FairOaksEcoHousing.org

(916) 444–3353 johngoldberg@hotmail.com

facebook.com/SouthsideParkCohousing

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Turn to a friendly face with 40 years of Co-op experience.

1/25/16 10:46 AM

MATT BISTIS

Realtor

www.mbistis.golyon.com 916 798-0822 cell BRE #01265248

mbistis@golyon.com

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Dr. Priscilla Monroe, RN, ND Naturopathic Doctor

NATURAL HEALTH CARE FOR THE ENTIRE FAMILY Allergies • Women’s Health Care • Nutrition Chronic Sinus Problems • Bio-identical Hormones Herbs • Constipation • Frequent Colds • PMS 5025 J Street. #205 Sacramento, CA 95819 Free Parking 916-448-9927 drpjmonroe@gmail.com • DrPriscillaMonroe.com

Advertisements in the Co-op Fork are paid for by the advertiser and do not imply endorsement of any product or service by the SNFC 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 916 736-6800 ext. 143 ads@sacfoodcoop.com

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THE FORK AUTUMN 2016


CO-OP IN THE COMMUNITY

Little Bits Add Up to

F

LOTS

or many years, the Co-op has made it easy for shoppers to make small donations to help our neighbors in need. Throughout the year, 50-cent swipe cards at each register are available for shoppers to add a donation to their grocery bill. In the last year, we have raised over $4,051.17 in that way for our Food Share program. Food Share helps to feed the hungry in Sacramento through four local charities including Loaves & Fishes, Sharing God’s Bounty, the Salvation Army, and the Sacramento Food Bank & Family Services. During the holiday season, we all want to give a little more, so the Co-op always donates a portion of our holiday turkey and Tofurky sales to the Food Share program as well. These 10- or

to be THANKFUL FOR

20-cent per pound donations really add up! In 2015, the Co-op donated $1,714.87 to the Food Share program through turkey and Tofurky sales. Finally—the Co-op helps support the great services that our community partner The Sacramento Food Bank & Family Services provides. The Co-op sponsors the annual Run to Feed the Hungry each Thanksgiving and accepts donations at each register during the Thanksgiving season. Last year we raised $835 this way. Your community-owned grocer is proud to make it easy for our shoppers to help support our community. Thank you for your generous contributions!

CREATING HEALTHY ROLE MODELS THROUGH HANDS-ON COOKING EDUCATION

W

I learned with my children. I am happy to say that I now have a job and we now have a home, and my children and I still use what we learned to make better choices when we shop and to prepare nutritious meals, which continues to help everyone in my family eat healthier and feel better.” Parents play an important role in influencing what and how much their children eat, so providing targeted education for parents can go a long way in improving children’s nutrition. The Co-op Community Kitchen is helping to provide that opportunity in our community. The Co-op Community Kitchen partners with non-profit organizations serving low-income individuals and families to provide a free 4-week hands-on nutrition and cooking education course focused on how to prepare nutritious low-cost meals. To learn more about this program or find out how to become a volunteer educator, visit sacfood.coop/communitykitchen.

Photo credit: Dawn Dunlap

hile Co-op Community Kitchen students are primarily adults, many of them have children living at home who also benefit from our classes. Through hands-on cooking education and classroom discussion on nutrition topics, students demonstrate how they are applying what they learn and sharing that knowledge with their children. Learning about nutrition and how to make healthy meals can be a real help in providing nutritious meals at home. One former student, J. Grace Smith, recently shared, “At the time I started taking classes through the Co-op Community Kitchen, I was homeless and had five children to care for. Although our situation made it more difficult to eat healthy, the information and hands-on cooking education helped introduce me to low-cost nutritious foods and how to make healthy meals on a limited income, and I shared what

J. Grace Smith, Former Co-op Community Kitchen Student

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Grown underneath the ground, root vegetables soak up mother nature’s natural healing benefits from the soil. These underground treasures are high in complex carbohydrates, fiber and phytonutrients, and the greens are packed with nutrition, too!

Beets

Carrots

Celery Root

Radish

Turnip

This root may be deep red, yellow, white or candy striped. Sweet, earthy and loaded with vitamins and minerals.

Carrots are an excellent detoxifier, diuretic and stimulant. Enjoy them raw, roasted, in soups or in a carrot cake.

Celery root—aka celeriac—is chock full of protective antioxidants. It has a delicate taste with hints of nuttiness.

These crunchy and peppery roots come in a range of colors and sizes. All are antibacterial and can help soothe a sore throat.

This cruciferous vegetable energizes the digestive system. Young tender turnips are delicious raw or cooked.

Camp Pollock: · Camp Pollock Service Days – Every Saturday 9:00am1:00pm · Open to the general public 7 days a week from dawn to dusk and available to rent for private and public events.

Deer Creek Hills (DCH): · Monday Mt. Biking – Every Monday through October 31, 2016 · Docent Led Mt. Biking – October 15 · Every Saturday Free Hiking – October 1 through November 26 · Equestrian Docent Led Rides – Thanksgiving Ride, November 26

Build Your Biz.

Available now! 2017 Season Pass for DCH and Camp Pollock - $50 Please visit our website for detailed information on events and times, and Camp Pollock Rentals. Early Registration is always advised. sacramentovalleyconservancy.org

The Sacramento Valley Conservancy has protected more than 17,000 acres in the Sacramento area since 1990. SVC – Open Space. For All.

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THE FORK AUTUMN 2016

iLoveWellBEing.com/Feature 2016 Edition


S OI L B OR N FA R M S

on the horizon

autumn ’16

photo credit: Andrea Jaggers

connecting food, health & the environment 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.

www.soilborn.org “Always do your best. What you plant now, you will harvest later.” —Og Mandino

Get Involved!

To receive a monthly update about volunteer opportunities on the horizon sign up on our website or call the office 916.363.9685 ext.1006.

Harvest Sacramento Neighborwoods Project

Healthy food access for all is at the core of our work. Neighborwoods is a new collaborative partnership between Soil Born Farms, Sacramento Tree Foundation and Sacramento Regional Conservation Corps working in South Sacramento neighborhoods. Join us for a full season of tree planting events. Volunteers will join with neighborhood residents and local community organizations to plant new fruit trees and mulch existing trees. Help rebuild the urban forest canopy, sequester carbon and enhance future food access in South Sacramento! Look for details on our website and social media invitations.

College Interns Wanted for Youth Education

We need energetic, committed environmental stewards who want to learn more about our work, gain experience and educate youth at the farm and in school gardens. Send a letter of interest and your availability to Shannon shardwicke@soilborn.org

Save the Date!

For the complete schedule of classes, events, volunteer opportunities and to register visit soilborn.org The Art of Home Cooking: Pizza! Pizza! Wednesday, October 12 • 6-8 pm Bird Walk with Cliff Hawley Saturday, October 15 • 8-10 am Building Healthy Soil Saturday, October 22 • 9:30 am-12:30 pm Basic Landscape Design for Homeowners Saturday, October 22 • 1-4 pm Cooking Out of the CSA Box Wednesday, October 26 • 6-7 pm FREE Composting Workshop Saturday, October 29 • 9-10 am Introduction to Bird Language Saturday, November 5 • 8:30 am-12:30 pm Improve Your Environmental Footprint by Gardening with Native Plants Saturday, November 5 • 1-4 pm

Rent the Schoolhouse

Looking for a unique location to host a business meeting, training or planning retreat? The American River Ranch offers a beautiful, rustic alternative to conference rooms or hotels. Our Schoolhouse is available on weekdays. Customized rentals can include: farm tours, outdoor spaces, catering, cooking demos, hands-on activities and classes. Sorry no private parties or weddings at this time. Contact Adriana ajones@soilborn.org about fees and availability. Fees benefit community education programs.

Help Restore the Ranch

The Art of Home Cooking: Condiments – Homemade Gifts! Wednesday, December 14 • 6-8 pm

Volunteers with skills in construction, building, carpentry, general repairs, and landscaping are needed for improvement projects at the American River Ranch. Inquire about community service projects for corporate teams and groups. Contact Andrea ajaggers@soilborn.org.

A Garden in Every School Symposium

American River Ranch

The Art of Home Cooking: Braise It! Wednesday, November 9 • 6-8 pm

February 25 & 26, 2017

Support Soil Born Farms

Please give during our Harvest Fundraising Drive before Dec. 31 and your tax-deductible gift will be matched. We need your help. Thank you!

2140 Chase Drive Right off the bike trail next to Hagan Park. Open to the Public Monday-Friday, 8 am-5:30 pm; Saturday, 8 am-3:30 pm; Sunday Closed Our Farmstand is Open Saturdays 8 am-12:30 pm through Nov. 19

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Schedule AUTUMN 2016

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cinnamon

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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.

Wine & Cheese Tasting FriDAY • 5:30 - 7:30 PM • $5

Tasty appetizers, a dozen local wineries, and music with Marty Cohen & the Sidekicks

Craft Beer Tasting

SATURDAY • 4 - 6pm • $5

Bites and brews and music with The Noize Club

CLASS REGISTRATION Pre-registration is required for all classes. Fees are due at the time of registration.

Free Cooking Classes

SATURDAY & SUNDAY

with Patrick Mulvaney, Rick Mahan and more!

ONLINE sacfood.coop

BY PHONE

Call Brown Paper Tickets 24 hours a day 800-838-3006

QUESTIONS ABOUT OUR CLASSES

Call 916-868-6399 from 9am- 5 pm

CHILDREN IN CLASS We offer cooking classes designed especially for students aged 4-16. Students aged 16-18 need prior approval to attend adult classes. Please call 916-868-6399. We ask that babies and small children are not brought to class.

PARKING Complimentary parking is available on the first floor of the parking garage at 28th and S. After 6 pm and on weekends all levels of the garage are available.

CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable 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

Welcome! 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 brand new 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.

CO-OP OWNERS SAVE ON CLASSES!*

Most classes list two prices. The first price is for the general public. The second price, indicated with an asterisk, is for Co-op owners. Learn more about Co-op ownership at sacfood.coop/ownership

Class Information

Students receive copies of the recipes in all 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.

Hands-on Classes

must be 21 years or older to attend this class

Students get handson practice making one or more of the dishes listed in the menu. Samples of each dish will be served at the end of class.

a vegetarian menu

Demonstration Style Classes These classes are dynamic and interactive; students ask questions, watch the chef demonstrate essential techniques, learn about ingredients and sample each dish. All classes are demonstration style unless otherwise noted.

Seasonal Dinners We feature talented local chefs, farmers, winemakers and artisans. A full meal is served, including at least one wine pairing.

V

a vegan menu

a gluten-free menu

Special Thanks! The following companies donate to our programs: Bob’s Red Mill • Celtic Sea Salt • Clover Stornetta Farms • Diestel Turkey Ranch East Bay Restaurant Supply • Eatwell Farm Salts • Emerald Valley • Equal Exchange KATZ • Lundberg Family Farms • Mary’s Poultry • Nancy’s Springfield Creamery • Nature's Path Organic Prairie • Organic Valley • Preservation & Co. • Simply Organic/Frontier Co-op Smart Chicken • Sola Bee • Straus Family Creamery • Veritable Vegetable • Woodstock Foods


Cooking Classes The Art & Science of Cheesemaking: Blue Cheese Monday, October 10 6-8:30 pm • $49, $40* Gorgonzola is a delicious Italian blue cheese made with whole cow's milk and cream. Join cheesemaker Sacha Laurin to learn the art and science of blue cheese making and create your own Gorgonzola to take home and age to perfection. Your blue will be a great complement to crisp fall apples. Sacha Laurin, Winters Cheese Company

Farm to Fork with Patrick Mulvaney Tuesday, October 11 6:30-8:30 pm • $75, $65* Local celebrity chef Patrick Mulvaney is back with a menu inspired by our region’s farmers, vintners and ranchers that highlights the season’s finest ingredients. Join us and spend the evening with one of Sacramento’s most treasured culinary icons. Chef Patrick Mulvaney

Thai Favorites Thursday, October 13 6:30-8:30 pm • $49, $40* Join Chef Dio and learn about key ingredients and techniques to help you create delicious Thai food at home: tom kha gai (coconut chicken soup); boo jah (crispy crab and shrimp cakes) with cucumber salad and chililime dipping sauce; clay pot red curry, and pad si ew noodles with pork and stirfried Asian greens. Dionisio Esperas

Can Do! Apples and Pears Saturday, October 15 10 am-12:30 pm • $49, $40* Apples and pears are at their peak of freshness and flavor—the perfect time to create tasty preserves to use throughout the year. Janet shares recipes and techniques for ginger pear preserves; maple sweetened apple butter, and pear and apple pie filling. Janet McDonald, The Good Stuff

Sausage Making Workshop Monday, October 17 6-8:30 pm • $65, $55 Learn the basics of sausage making in this interactive workshop. Participants will cut and grind meat and combine spices for three different sausages: chorizo, bratwurst-style and a chickenpesto-fontina, stuffed into natural casings. Mike Mitchell

Ramen Workshop Tuesday, October 18 6-9 pm • $55, $45* 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 flavorful broth, and we’ll discuss regional variations from Japan and how to customize your ramen. Sawako Ama

Grain-Free Favorites Thursday, October 20 6:30-8:30 pm • $49, $40 We’ll explore grain-free ingredients in some delicious recipes: zoodles (zucchini noodles) with savory meat sauce; shredded chicken enchiladas with egg tortillas; grain-free pepperoni pizza bread, and carrot cake with cream cheese frosting. Mayumi Tavalero

Perfect Pies Saturday, October 22 1-5 pm • $80, $70* Pies are a perfect way to enjoy autumn flavors like apples, sweet potatoes and nuts. We will make and roll out dough for beautiful double-crust pies, and practice decorating techniques to make a piece of edible art. Rose will discuss working with various fillings and flours, and each student will create his or her own fullsized pie. Rose Lawrence, Red Bread

Fermentation Basics: Pickles, Krauts and Kimchi

V

Monday, October 24 6:30-8:30 pm • $45, $35* Cultures from around the world celebrate fermented foods for their health benefits and unique flavors. Learn techniques for lactic fermented pickles: garlic tamari pickles; kimchi; carrotbeet-red cabbage kraut; ginger pickle, and curried cauliflower pickles. Marga den Hoed

Cook Once, Eat Healthy All Week Tuesday, October 25 6-8:30 pm, $49, $40* Learn how you can prepare key components ahead for healthy breakfasts, lunches, snacks and dinners all week. Staples such as roasted meats, sautéed greens, vegetables, and savory whole grains can be made ahead and transformed into stirfries, wraps, simple pastas, main dish salads and more. Leave with recipes, ideas and a menu for the week, plus you'll get to taste everything in class! Terese Esperas

PERFECT with

Rose Lawrence of Red Bread

Pies are a perfect way to enjoy autumn flavors like apples, sweet potatoes and nuts. Each student will create his or her own full-sized pie.

OCTOBER

SATURDAY

1-5PM

Winemaker with

RE VO LUTI O N W IN E S MENU Roasted Feta and Grapes with Fennel and Thyme on Crostini Kabocha Squash Soup with Smoked Paprika Crème Fraîche Pan Seared Gnudi with Chicken Confit Honey Cake with Caramelized Ginger Pears

Each dish is paired with a distinctive Revolution wine.

THUR. OCTOBER 27

6:30-8:30 PM CLASS SCHEDULE AUTUMN 2016

3


Cooking Classes Winemaker Dinner with Revolution Wines Thursday, October 27 6:30-8:30 pm • $75, $65* Join us as Chef Ame Harrington creates a fabulous four course meal inspired by our neighbors at Revolution Wines: roasted feta and grapes with fennel and thyme on crostini; kabocha squash soup with smoked paprika crème fraîche; pan seared gnudi with chicken confit; and honey cake with caramelized ginger pears. Each dish will be paired with a distinctive Revolution wine, and dinner will be followed by an optional cellar tour at Revolution.

Homemade Gnocchi Workshop Monday, October 31 6-8:30 pm • $49, $40* Lucia teaches us how to craft light and fluffy gnocchi by hand, and top them with a variety of delicious sauces. We’ll make a polenta gnocchi with tomato cream sauce; spinach gnocchi with gorgonzola sauce; ricotta gnocchi with olive oil and herbs, and a pumpkin gnocchi with savory brown butter sauce. Lucia Oliverio

All About Curries Tuesday, November 1 6-8:30 pm • $49, $40* Sweet and spicy, creamy and crunchy—curries are an explosion of flavors and textures. Learn to make your own curry sauces from fresh ingredients to create a variety of exotic curry dishes: Konkan Coast chili prawns flavored with coriander and coconut; vegetable coconut curry; chicken tikka masala, and chicken vindaloo. Shankari Easwaran

4

The Dr. & the Chef: Healthy Digestion Wednesday, November 2 6-8:30 pm • $49, $40* In natural medicine, the digestive system is king. Come learn about key foods that support the digestive tract and how to incorporate them into a tasty menu that will nourish your whole body: quinoa and delicata squash sauté with herb oil; turmeric-ginger elixir; mashed cauliflower with a braised beef stew; fall salad with a fermented slaw, and chocolate hazelnut bars for dessert. Dr. Antonella Aguilera-Ruiz, ND and Chef Adam G. Lovelace

Knife Skills Thursday, November 3 6-8:30 pm • $55, $45* 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. Snacks will be served, and you will take your prepped vegetables and chicken home with a recipe for dinner the next night. Dionisio Esperas

Fresh Holiday Sides Monday, November 7 6:30-8:30 pm • $49, $40* Change up the traditional spread with these mouthwatering sides that are sure to be a hit. Terese will share some of her family favorites: farro stuffing with roasted winter squash and sage; sautéed greens with gremolata; honeysherry glazed roasted root vegetables; shaved apple and fennel salad, and roasted broccoli with pistachios. Terese Esperas

CLASS SCHEDULE AUTUMN 2016

Farm FORK TO TO

with with

Patrick Mulvaney

Local celebrity chef Patrick Mulvaney is back with a menu inspired by our region’s farmers, vintners and ranchers.

11

Tuesday

oct.

6:30 - 8:30 PM

Paleo-Style Thanksgiving

Your First Thanksgiving

Tuesday, November 8 6:30-8:30 pm • $49, $40* If you or someone in the family is voting for a paleo or gluten-free feast this year, join Mayumi for a menu that satisfies both parties! She’ll demonstrate: roasted Diestel organic turkey breast; sausage and vegetable-herb stuffing with apples, raisins, and toasted pecans; fresh cranberryorange sauce; mashed parsnips with Irish butter, and paleo pumpkin pie. Mayumi Tavalero

Saturday, November 12 10 am-1 pm • $65, $55* Don’t be intimidated by the big day—relish it! This handson class for beginning or tentative cooks will eliminate the guesswork and fear. You’ll learn the perfect traditional menu; recipes that work; essential techniques and ingredients, and how to plan the day, step by step. Menu: roast turkey; stuffing; gravy; mashed potatoes; vegetables, and great pumpkin pie. Elaine Corn

Intro to Sourdough Bread Baking

In the Kitchen with Ame: Soufflés

Thursday, November 10 6-9 pm • $80, $70* This fun hands-on workshop will teach you to use and maintain a wild-yeast, naturally fermented sourdough starter. You'll make a well-structured loaf of sourdough bread, with beautiful crust and crumb. We’ll practice shaping, scoring and baking bread, and you'll take home a sourdough starter and bread dough to bake the next day. Jane Hollander Bonifazzi

Monday, November 14 6-8:30 pm • $49, $40* A light and airy soufflé makes a special dish for the holidays or any time—and it’s not as difficult to master as you might think. Chef Ame shares her secrets for creating perfect soufflés: Gruyère and cauliflower gratin soufflé; goat cheese, leek and thyme soufflé, and molten chocolate soufflé. Ame Harrington


Cooking Classes Winemaker Dinner with Revolution Wines Thursday, October 27 6:30-8:30 pm • $75, $65* Join us as Chef Ame Harrington creates a fabulous four course meal inspired by our neighbors at Revolution Wines: roasted feta and grapes with fennel and thyme on crostini; kabocha squash soup with smoked paprika crème fraîche; pan seared gnudi with chicken confit; and honey cake with caramelized ginger pears. Each dish will be paired with a distinctive Revolution wine, and dinner will be followed by an optional cellar tour at Revolution.

Homemade Gnocchi Workshop Monday, October 31 6-8:30 pm • $49, $40* Lucia teaches us how to craft light and fluffy gnocchi by hand, and top them with a variety of delicious sauces. We’ll make a polenta gnocchi with tomato cream sauce; spinach gnocchi with gorgonzola sauce; ricotta gnocchi with olive oil and herbs, and a pumpkin gnocchi with savory brown butter sauce. Lucia Oliverio

All About Curries Tuesday, November 1 6-8:30 pm • $49, $40* Sweet and spicy, creamy and crunchy—curries are an explosion of flavors and textures. Learn to make your own curry sauces from fresh ingredients to create a variety of exotic curry dishes: Konkan Coast chili prawns flavored with coriander and coconut; vegetable coconut curry; chicken tikka masala, and chicken vindaloo. Shankari Easwaran

4

The Dr. & the Chef: Healthy Digestion Wednesday, November 2 6-8:30 pm • $49, $40* In natural medicine, the digestive system is king. Come learn about key foods that support the digestive tract and how to incorporate them into a tasty menu that will nourish your whole body: quinoa and delicata squash sauté with herb oil; turmeric-ginger elixir; mashed cauliflower with a braised beef stew; fall salad with a fermented slaw, and chocolate hazelnut bars for dessert. Dr. Antonella Aguilera-Ruiz, ND and Chef Adam G. Lovelace

Knife Skills Thursday, November 3 6-8:30 pm • $55, $45* 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. Snacks will be served, and you will take your prepped vegetables and chicken home with a recipe for dinner the next night. Dionisio Esperas

Fresh Holiday Sides Monday, November 7 6:30-8:30 pm • $49, $40* Change up the traditional spread with these mouthwatering sides that are sure to be a hit. Terese will share some of her family favorites: farro stuffing with roasted winter squash and sage; sautéed greens with gremolata; honeysherry glazed roasted root vegetables; shaved apple and fennel salad, and roasted broccoli with pistachios. Terese Esperas

CLASS SCHEDULE AUTUMN 2016

Farm FORK TO TO

with with

Patrick Mulvaney

Local celebrity chef Patrick Mulvaney is back with a menu inspired by our region’s farmers, vintners and ranchers.

11

Tuesday

oct.

6:30 - 8:30 PM

Paleo-Style Thanksgiving

Your First Thanksgiving

Tuesday, November 8 6:30-8:30 pm • $49, $40* If you or someone in the family is voting for a paleo or gluten-free feast this year, join Mayumi for a menu that satisfies both parties! She’ll demonstrate: roasted Diestel organic turkey breast; sausage and vegetable-herb stuffing with apples, raisins, and toasted pecans; fresh cranberryorange sauce; mashed parsnips with Irish butter, and paleo pumpkin pie. Mayumi Tavalero

Saturday, November 12 10 am-1 pm • $65, $55* Don’t be intimidated by the big day—relish it! This handson class for beginning or tentative cooks will eliminate the guesswork and fear. You’ll learn the perfect traditional menu; recipes that work; essential techniques and ingredients, and how to plan the day, step by step. Menu: roast turkey; stuffing; gravy; mashed potatoes; vegetables, and great pumpkin pie. Elaine Corn

Intro to Sourdough Bread Baking

In the Kitchen with Ame: Soufflés

Thursday, November 10 6-9 pm • $80, $70* This fun hands-on workshop will teach you to use and maintain a wild-yeast, naturally fermented sourdough starter. You'll make a well-structured loaf of sourdough bread, with beautiful crust and crumb. We’ll practice shaping, scoring and baking bread, and you'll take home a sourdough starter and bread dough to bake the next day. Jane Hollander Bonifazzi

Monday, November 14 6-8:30 pm • $49, $40* A light and airy soufflé makes a special dish for the holidays or any time—and it’s not as difficult to master as you might think. Chef Ame shares her secrets for creating perfect soufflés: Gruyère and cauliflower gratin soufflé; goat cheese, leek and thyme soufflé, and molten chocolate soufflé. Ame Harrington


Cooking Classes Elegant Vegan Holiday

V

Thursday, December 8 6-8:30 pm • $49, $40* Chef Adam shares ideas for a celebratory vegan menu that is seasonal, delicious and beautifully presented. He’ll prepare: carrot soup with coriander oil; escarole, avocado and hazelnut salad with sherry vinaigrette; “illusion of scallops” with mushrooms, haricots verts, and pearl onions in a sakesoy emulsion, and coconut mousse with persimmons for dessert. Adam G. Lovelace

Homemade Ravioli Workshop Saturday, December 10 1-3:30 pm • $49, $40* Make a great impression on your holiday guests with homemade ravioli! We’ll make fresh pasta from scratch for roasted beet ravioli with mascarpone thyme filling; Gorgonzola butternut squash ravioli; pumpkin ravioli, and sweetened ricotta dessert ravioli. Simple sauces accompany each dish. Lucia Oliverio

In the Kitchen with Ame: Appetizers for Entertaining Monday, December 12 6-8:30 pm • $49, $40* Far from ordinary, Ame’s collection of appetizers will get your gathering off to a memorable start. Keep your holiday party guests happy with these tasty bites: apple, kale and bacon salad in frico cups; chorizo prawns and romesco with crunchy tortillas, and crispy polenta with radicchio, basil and Parmesan. Ame Harrington

Regional Indian Cuisine: Kerala Tuesday, December 13 6-8:30 pm, $49, $40* Kerala is a state in southwestern India known for its lush green coconut trees. Shankari will take you on a culinary journey of Kerala through some traditional home recipes. We'll make yellow split pea fritters; basmati rice and onions slowly sautéed in ghee; coconut fish curry, and theeyal—a rich coconut vegetable curry. A dessert of tapioca kheer rounds out this menu. Shankari Easwaran

Decadent Holiday Desserts Thursday, December 15 6:30-8:30 pm • $49, $40* A fabulous holiday feast has to end with a showstopping dessert! Join us and add some traditional favorites and delicious new possibilities to your repertoire: classic crème brûlée; holiday bread pudding with bourbon sauce; molten chocolate lava cake, and maple baked pears with pecans and vanilla ice cream. Mayumi Tavalero

6

CLASS SCHEDULE AUTUMN 2016

Wholesome HOLIDAY TREATS with Marga den Hoed

Decadent

HOLIDAY

DES S ERT S

with Mayumi Tavalero

Festive

HOLIDAY TREATS with Jill Simmons

SAT. DEC.

3

10AM - NOON

15

THURS.

DEC.

6:30 - 8:30 PM

17

SAT. DEC.

10 AM - 12:30 PM

Pre-register at sacfood.coop

Festive Holiday Treats

Tamales for the Holidays

Saturday, December 17 10 am-12:30 pm • $49, $40* Making cookies and special treats is one of the great traditions of the holidays. We will make double chocolate boscotti and white chocolate lollipops decorated with dried cherries and roasted cashews; we'll also practice decorating techniques to make sugar cookies that are fancy and fun. We’ll enjoy rich European hot chocolate with freshly whipped peppermint cream, and everyone will receive decorative bags to create edible gifts. Jill Simmons

Thursday, December 1 Tuesday, December 20 6-8:30 pm, $55, $45* Tamales are a holiday tradition in many Latin cultures, where everyone gathers for a tamale-making party. Chef Dio leads us in a “tamalada” at the Co-op; we’ll make homemade masa, then we’ll prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema. Dionisio Esperas


Kids and Teens

Kids

and

Teens

COOKING CLASSES

We are proud to offer cooking classes designed especially for students ages 4 -16. Classes are hands on and all students will have the experience of making each recipe on the menu. They will use high quality ingredients, learning essential cooking skills and techniques along the way. Students will enjoy the food they have made together at the end of class.

&

TEENS KITCHEN IN THE

Cooking is a skill that can be developed over a lifetime. Young people get a head start in our fun, hands-on classes.

Ages 10-16

Homemade

Holiday

Learn to make fresh pasta the oldfashioned way with Lucia Oliverio!

Join Jolie Laudicina and Julia Thomas and create homemade treats to eat and share!

Pa sta Party Menu

Menu

Fresh Handmade Bowtie Pasta

Double Chocolate Snowballs

Creamy Alfredo Sauce

Cranberry-Orange Shortbread Cookies

Sautéed Veggies

White Chocolate Peppermint Bark

Devine Gelato will be served

Friday October

$45, $35* for each class.

Treats

21

4 - 6 :30 p m

Ages 3-9

Spiced Apple Cider will be served

Friday December

4 -6 p m

16

FUN FARM Explore the Youth Garden and Soil Born Farms American River Ranch Engage in fun, educational activities. Make a farm fresh snack Meet the farm animals. Create something special to take home.

Sat. Oct. 15 9:30 - 11:30am • $15

Sprouting

Taco Time! We’ll make handmade corn tortillas and stuff them with tasty fillings, topped with our own fresh guacamole. Then we’ll make Mexican chocolate brownies for dessert!

Wed. Nov. 9 3:30 - 5:30pm • $25, $20*

C o-op

!

Monday

OCTOBER 31 Free

Stop by the Co-op at 4 pm on Halloween Wear Your Costume, Bring Your Bag and Trick or Treat on Every Aisle!

Ages 4-6

Ages 6-9 on the

at th e

Kinder

COOKS & BOOKS

The Gingerbread Man L o o s e o n the Fi r e Tr u c k We’ll read a fun twist on a classic holiday character and make gingerbread cookies. Featuring guest reader, Nate Halsan, from the Sacramento Public Library

Wed. Dec. 14 3:30 - 5pm • $15, $10* CLASS SCHEDULE AUTUMN 2016

7


Health and Wellness The Brain-Gut Connection Wednesday, October 12 6:30-8 pm • $15, $10* When your gut is unhealthy, it can cause more than just stomach pain. A growing body of research reveals that gut health is critical to overall well-being. The quality of our memory, mood, stress, and sleep are all dependent upon the health of our microbiome. Join us and discuss how to improve brain functioning through diet, lifestyle and supplementation. Dr. Suzette Lanzarotta, D.C.

Eating for the Season: Fall Wednesday, October 19 6:30-8:30 pm • $15, $10* The human body is linked to the seasonal cycles found in nature. Being mindful of what and how we eat during the seasons plays a pivotal role in the strength of our digestion and immunity, which can help us feel vibrant and energized. This course will discuss these concepts in relation to Chinese Medicine, as well as basic yin yang theory and specific foods to be consumed during the fall season. Gray Estrada, MTCM

The Dr. & the Chef: Healthy Digestion Wednesday, November 2 6-8:30 pm • $49, $40* In natural medicine, the digestive system is king. Come learn about key foods that support the digestive tract and how to incorporate them into a tasty menu that will nourish your whole body: quinoa and delicata squash sauté with herb oil; turmeric-ginger elixir; mashed cauliflower with a braised beef stew; fall salad with a fermented slaw, and chocolate hazelnut bars for dessert. Dr. Antonella Aguilera-Ruiz, ND and Chef Adam G. Lovelace 8

Strengthening the Immune System Naturally Wednesday, November 9 6:30-8 pm • $15, $10* Held upstairs in the training and conference room When our immune system functions perfectly, we can live long and healthy lives, but when it is compromised, our health suffers. We will discuss the advances in strengthening the immune system and foods and nutrients that support strong immune functioning, and how some ancient practices are being used for tremendous results. Dr. Damon West, D.C.

Anti-Inflammatory Toolkit Wednesday, November 30 6:30-8 pm • $15, $10* Held upstairs in the training and conference room Inflammation is an underlying factor in almost every chronic disease. But what is it and how do we mitigate its detrimental effects? Come learn about the impactful ways nutrition can support anti-inflammatory processes and the often overlooked systems that need support in order to keep your body healthy and vibrant. Dr. Antonella Aguilera-Ruiz, ND

Healthy Eating on a Budget Wednesday, November 30 6-8 pm • $10, $5 for Community Discount Program members Join us for a cooking demonstration featuring a nutritious low-cost recipe and learn about ways to stretch your budget and still be able to put healthy meals on the table! Dawn Dunlap with Adam G. Lovelace

CLASS SCHEDULE AUTUMN 2016

DIY uertos Día de los M é Skulls Papier-mâch and create

ungess Join Meredith Br hé, using papier-mâc art ull your own sk ts. en hm llis be em paints and other

er 26 Wednesday • Octob 0* 5, $2 6:30-8:30 pm • $2

reaths Handmade W e mus Produc at Good Hu dried herbs, eaths of Make beautiful wr m. nery from the far flowers and gree

ember 3 Wednesday • Dec 10 am-4 pm • $75 nch sh lu

includes a farm fre

e+ DIY Skincar oliday Gifts H e d Homema Jolie’s Herbals na from Join Jolie Laudici dients use natural ingre and learn how to cream e fac ng izi ur moist to create a basic . lm ba lip and a simple

ember 7 Wednesday • Dec 0, $20* 6:30-8:30 pm • $3

PRE-REGISTER AT SACFOOD.COOP

HEALTHY

EATING ON A

BUDGET

Join us for a cooking demonstration featuring a nutritious low-cost recipe! Learn ways to save at the Co-op to stretch your budget and still be able to put healthy meals on the table.

$10, $5 for Community Discount Program (Proceeds go to the Co-op Community Kitchen)

Space is limited Pre-registration required

Wed.

Nov.

30

6- 8 PM


Farm Classes

The Autumn Herbal Tuesday, October 11 5:30-8:30 pm • $30 (includes dinner) This class introduces the plant remedies growing around us this time of year, and how to support the body and mind with herbs, diet, and habits. We will share a seasonal dinner which incorporates many of the ideas we discuss. Daylin Wade

Decorative Succulent Pumpkins Tuesday, October 18 6-8 pm • $60 These fabulous decorative succulent pumpkins make perfect Thanksgiving centerpieces, holiday gifts and office decorations. You’ll get hands-on experience designing with succulents and learn the secrets of growing these plants. Pamela Marentis, The Succulent Marketplace

Introduction to Urban Backyard Beekeeping Saturday, October 29 12-3 pm • $25 This class is designed for new beekeepers and those curious about bees; it 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 and maintenance, basic troubleshooting and more. Rachel Morrison, The Beecharmers

Succulent Terrarium Workshop

The Wonders of Fungi and Mushrooms

Wednesday, November 2 6-8 pm • $55 Learn about the tiny world of terrariums and create a sustainable healthy little ecosystem with succulents, moss, pebbles and miniature embellishments. You will take home one finished glass globe gleaming with succulents and treasures. Pamela Marentis, The Succulent Marketplace

Saturday, November 19 1-4 pm • $30 (plus $10 materials fee, payable to the instructor in class for those who want to take home a mushroom growing kit) Take a journey into the amazing fungi kingdom and learn how certain fungi and mushrooms can benefit your garden, health and the planet. Learn easy mushroom cultivation methods to grow food and medicine and bring vitality to your garden. Matthew Trumm, Treetop Permaculture and Sarah Jo Michalak, Master Gardener

Basics of Herbal Medicine Wednesday, November 16 5:30-8:30 pm • $25 Come learn how to bring medicinal plants into your everyday life to promote overall wellness and address minor illnesses and injuries. We will discuss the healing properties of several common herbs, and how to incorporate them through cooking, everyday herbal tonics and simple home remedies to use when ailments arise. Daylin Wade

Herbs for Healthy Digestion Saturday, December 3 9 am-noon • $30 Traditional medicine views the digestive system as the root of our health. This class will provide an introduction to building a healthy digestive system through herbs, diet and positive habits. Hands-on activities, recipes and materials needed to make herbal preparations are included. Daylin Wade

Fruit Tree Care Saturday, December 3 12:30-4:30 pm • $35 Proper care of fruit trees can boost their health and maximize their production. In this informational and handson workshop, we will cover general fruit tree science and how to prepare your trees for winter and early dormant season pruning. Please wear clothing and footwear for working in the orchard. Leo Buc, Common Vision

Succulent Wreath Workshop Wednesday, December 7 6-8 pm • $80 Discover how to make beautiful succulent wreaths while making your own to take home. You’ll learn how to prepare cuttings, and care for your wreath to keep it beautiful year after year. We'll discuss how to use different design principles to create a wreath that can be hung up or used as a holiday centerpiece. Students should bring a hot glue gun and 5-10 glue sticks. Pamela Marentis, The Succulent Marketplace

All classes will be held at Soil Born Farms American River Ranch 2140 Chase Drive in Rancho Cordova. For a complete schedule of classes, activities, events and volunteer opportunities happening at Soil Born Farms visit soilborn.org. Soil Born Farms is a 501(c)3 and proceeds benefit the education program.

CLASS SCHEDULE AUTUMN 2016

9


Sacramento Natural Foods Co-op Fall Issue of the Fork