SUMMER 2018
| KEEPING IT COOL IN THE 916 THE FORK MAGAZINE SUMMER 2018
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Published quarterly by SNFC
2820 R Street Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800
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sac.coop Cooperator in Chief Dan Arnett Managing Editor Jennifer Cliff Assistant Managing Editor Julia Thomas Proofreaders Julia Thomas Jolie Laudicina Art Production Anneliese Kaufman JaClare Williams Nate Grundmann Photography Nate Grundmann Anneliese Kaufman JaClare Williams Cover Art Nate Grundmann JaClare Williams Ross Messier
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Ad Manager Austin Cunningham
CO NT EN TS
About the Cover:
Contributors Dan Arnett Jennifer Cliff Nick Conn Jolie Laudicina Christina O’Hara Kristin Schoenborn Julia Thomas Angie Venrick-Mardon Josh Zeck Janet Zeller
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4 Message from the CIC 5 Build-a-Burger! 6 Field Notes with D.E. Boldt
This burger is plantbased!
Board of Directors Michelle Mussuto President Joel Erb Vice President
7 It’s In Season: Peaches! 8 Staying Cool with Mocktails 10 Summer Mixtape 14 Summer Wine List
Chris Tucker Treasurer
15 Sustainable Caviar & In-house Dry-Aged Beef
Hilary Sisson Secretary
16 Kids Snacks on the Go
More burger inspiration on p. 5!
Charles Fitzpatrick Board Member Ray Gonzalez Board Member
17 Class Schedule 24 On the Horizon
Delfina Vargas Board Member
Open Daily for Everyone 6am-11pm HOLIDAY HOURS: July 4th 6 am-9 pm
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SACRAMENTO NATURAL FOODS CO-OP
Connect with us!
Co-op
Member Days aug
to
aug
18 26 Choose one transaction from August 18-26; simply let your cashier know that you’d like to apply your Member Days discount, and save 1O%.
Meet kombucha makers and sample their unique brews!
Saturday
aug.25 11am - 2pm Upstairs In the Co-op’s Cooking School
Not a Co-op member? Join today to enjoy your discount!
E V E N T SALE AND TASTING EVENT
sample & save on dozens of wines
1 0-40% O F F
$10 AT THE DOOR
SELECT WINES
SAT. JULY 7
S AT . J U LY 7 - S U N . J U LY 8
FROM 1 TO 5PM
L I V E
M U S I C
DOUG PAULY TRIO
T I C K E T S INCLUDES A SOUVENIR GLASS
UPSTAIRS IN THE CO-OP
free wine carrier with purchase of 6 bottles or more
THE FORK MAGAZINE SPRING 2018
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MESSAGE FROM THE CO-OPERATOR-IN-CHIEF
WE KNOW GOOD FOOD AND LOVE TO SHARE. IT IS EASY TO BE ENTHUSIASTIC WHEN YOU WORK AROUND SO MUCH GREAT FOOD PRODUCED ETHICALLY AND SKILLFULLY! - DAN ARNETT
Hello, Sacramento!
LOCAL CAVIAR
In this edition, I wanted to point out some of the items at our store that I am enjoying right now. I hope it helps you discover something which could bring you joy. For me, sharing great food is almost as satisfying as eating it.
Another item that has captured my attention is the Tsar Nicoulai Smoked Trout Roe in our seafood case. Tsar Nicoulai is a local caviar producer and offers some of the world’s best. I recently took a tour of their farm with some members of our staff, and we were all impressed by the sophistication and attention to detail. As for the smoked roe, the flavor profile is complex, and the smoky-sweetness along with delicate freshness of the roe is sublime. Every person I know who has tried this roe has done a double take! It is inexpensive relative to most similar items too. You might try some of their smoked sturgeon as well—if you are a fan of smoked fish, you really must. It is a hot smoked fish, similar to Northwestern style smoked salmon; it is great by itself as a high protein snack, or you could work it into a dish as you would use other hard smoked fish. You can really wow your guests with these.
FRESH CUT PRODUCE Have you tried the cut fruit in our Produce Department? I am the lone member of my household who enjoys melons, for example, and I can get the freshest, highest-quality, organic fruits in portions which suit me. While others offer it, I simply believe our Co-op offers a cut above and I encourage you to try it and see for yourself. The watermelon has been particularly good! You can find the cut items in the cooler between the Customer Service Desk and the Demo Kitchen.
SUSTAINABLE BREAKFAST In our Deli & Café, there are some new items which I recommend. The breakfast burritos made to order at our taqueria are fantastic. I get
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mine with thick-cut bacon, eggs, cheese, and potato with a good dose of jalapeno cooked on the flat top. It is a Mission burrito built for breakfast, and I have not had an equal to it. We have some excellent breakfast pizzas too… if you have not tried our expanded breakfast items, I strongly encourage you to try them. Add to all this our espresso and brewed coffee drinks made by talented baristas with fair trade, organic, cooperative beans from Pachamama and you have the spot for a sustainable, natural breakfast—made with all organic produce, eggs, beans and grains. We open at 6 am, seven days a week—so you early risers have a great resource to utilize! If these recommendations aren’t helpful to you, our staff is always happy to help you find something to meet your needs. We know good food and love to share. It is easy be enthusiastic when you work around so much great food produced ethically and skillfully! In cooperation, Dan
the vegan village bake ry
HAMBURGER BUNS
follow your heart
sir kensington
AMERICAN SLICES
FABANAISE & KETCHUP
the beyond burge r
red onion
PLANT-BASED PATTIES
sonoma brine ry
red slice r tomato
FRESH PICKLES
green leaf lettuce
This is a totally plant-based burger! No matter how you self-identify, the Co-op has everything you need to build a better burger! Satisfy your craving this summer with some of our faves.
the omnivore
the vegan 2
the vegetarian
the locavore
· Housemade Hickory Smoked Burger Patties Available In Our Meat Department
· Black Bean Burger Available in our Deli & Café
· Florentine Burger Available In Our Deli & Café
· SunFed Ranch Organic Ground Beef
· So Good Spicy Pepper Miso Mayo
· Quince & Apple Shallot Confit with Red Wine
· Say Hay Farms Eggs (Fried On Top!) · Sir Kensington Special Sauce · Preservation & Co. Red Eye Chipotle BBQ · Franklin’s Teleme Washed Rind Cheese
· Sweet Earth Benevolent Bacon · Salsa For All Seasons Guacamole · New Natives Micro Greens
· Point Reyes Farmstead Blue Cheese
· Mitica Capricho de Cabra Goat Cheese · Heirloom Tomatoes From Riverdog Farm · Arugula · Avocado
· Preservation & Co. Big John’s Habanero Chips · Sierra Nevada Pale Ale Mustard · The Good Stuff Tomato Jam · Red Butter Lettuce From Green Soul Farm
THE FORK MAGAZINE SUMMER 2018
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Field Notes with
“We care about your food and where it comes from!” - Boldt Family
D.E. BOLDT
The Co-op’s long history of supporting local growers gives Co-op shoppers the opportunity to get to know the people and the stories behind our food. D. E. Boldt Farm in Parlier, southeast of Fresno, supplies much of our summer stone fruit. This family farm is now in its fifth generation. The youngest generation has recently committed to carrying on the legacy of those who have laid the farm’s foundation. They took a little break from farming to share some of their thoughts with us. What is your family’s history on this farm? In 1913 our great great grandmother came to California with her three adult children. Her son Reinhold Ewy was looking for a farm to buy. He spent a week in a horse and buggy touring a number of parcels for sale, but none of them felt quite right. The realtor was
embarrassed to show the final piece of land because of the tall weeds growing on it, but Reinhold was delighted. He knew that if the fertile land could grow such tall weeds, he would be able to grow anything. He was right!
comfortable in the rhythms of life on a small, family farm where seasons blend into generations. On our farm the old stands alongside the new; we are touched daily by a continuity between the past and the future.
Dorothy Boldt, our mom, loves the sun on her cheeks and her hands in the rich earth. She has gotten
Now we three brothers, Alex, Nick and Peter, have chosen to return to the farm. While our peers are securing corporate jobs and advancing as professionals, we are spending lunches with Dad and Mom learning to know 130 acres of land and meeting the daily challenges of caring for fruit trees. We hope to chart the vision for remaining sustainable and successfully passing the farm to the next generation. How has your farm helped to make the world a better place for people, animals and nature?
David and Dorothy Boldt, Nick, Peter & Alex, plus Slim, the dog.
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SACRAMENTO NATURAL FOODS CO-OP
Keeping native vegetation between the rows of trees has its benefits! The soil is alive with microbial activity. Year round the orchard floor is buzzing with bees and other insects. Hawks, owls and egrets have built nests in the ancient oak trees along our river bluff and help with
rodent control. We strive to work in harmony with nature rather than against it. Our fruit is harvested daily at peak maturity, May through August, by ten men, all born in Mexico and now living in the United States legally. Two are second generation to work on our farm and two are third generation. We strive to create a healthy work environment and a living wage for our employees, whom we view as co-farmers. What types of stone fruit do you grow? We grow 50 varieties of peaches, plums, nectarines, and a few crosses: pluots, a white fleshed necta-plum and even a fuzzy pea-cot-um. This year, D.E. Boldt farm is printing the variety name of each fruit on the yellow sticker that goes on each piece of fruit. We think each of our 50 varieties of organic peaches, plums and nectarines is unique. Now you can learn to know and differentiate them. Thank you for supporting our farm by purchasing our fruit from the Sacramento Co-op.
P E AC H E S ! Peach-Tomato Salsa 3 firm peaches (about 1 lb.) 1 T. lemon juice 2 ripe tomatoes (about ½ lb.) 1 red onion, finely chopped (about ½ cup) 1 jalapeno or other spicy pepper, seeded and minced. 1 T. cilantro, coarsely chopped 2 T. olive oil salt and pepper 1) Coarsely chop the peaches and tomatoes, saving the juices. 2) Mix fruit, reserved juice and other ingredients 3) Season to taste with salt and pepper 4) Enjoy this with chips or slathered on tamales or grilled pork!
Peach, Prosciutto and Ricotta Crostini Serves 6 as an appetizer 12 slices ciabatta bread 2 ripe peaches Bellwether Farms Sheep Milk Ricotta Freshly ground black pepper 4 thin slices of prosciutto Sola Bee Wild Blackberry Honey 1) Grill or toast the bread slices. 2) Halve, pit, and thinly slice peach. 3) Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.
Good Humus Produce Another fabulous farm we have gotten to know over the years is Good Humus Produce. They grow amazing stone fruit too, and they have a celebration each year to honor the peach harvest. If you want to get to know a local family farm, this is an event not to miss!
Fresh Peach Ice Cream ½ c. half-and-half 1 c. heavy cream ¾ c. granulated sugar 3 egg yolks, beaten 4 ripe peaches (about 1 pound), blanched 1 t. vanilla extract 1) In the top of a double boiler, combine the half-and-half and cream, and heat over barely simmering water until scalded. 2) In a small mixing bowl, whisk ½ cup of the sugar into the egg yolks. Temper egg yolks by whisking in some of the hot cream. Add egg-cream mixture to the remaining half-and-half and cream, and continue to cook over barely simmering water, stirring frequently,
until the custard coats the back of a spoon. Strain into a clean bowl. 3) Immediately place bowl in a larger bowl of cold water, and stir to cool to room temperature. Cover and refrigerate for 2 to 3 hours, or until thoroughly chilled. 4) About 45 minutes before you wish to freeze the ice cream, peel, pit and slice the peaches. Puree in a food processor and sprinkle with the remaining 1/4 cup sugar; cover, and place in refrigerator letting the sugar dissolve. 5) Add vanilla extract to puree. Stir the puree into the custard base. Freeze in an ice cream maker according to the manufacturer’s instructions. Makes about a quart and a half of ice cream.
Join us!
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Mocktails are a fun alternative to alcohol—cooling and refreshing drinks that the whole family can enjoy at any time of the day or night. It’s easy to customize a mocktail to suit your taste. The Co-op offers ingredients for endless variations. Start with our recipes, and mix-and-match to create your own! Make your mocktail a cocktail! The Co-op’s selection of spirits will be expanding this summer.
Bubbles
Herbs
Bubbles turn the ordinary into a fizzy lifting drink! We love using all kinds of kombucha, Fever Tree Ginger Ale, Tonic and Bitter Lemon, Reed’s Original Ginger Brew, and San Pellegrino fruity sodas. La Croix Sparkling Waters add fizz without adding calories.
Herbaceous syrups add complexity to mocktails. Try basil, rosemary, mint, thyme or lemon verbena. Follow the recipe for rosemary syrup on the next page, but note that a fifteen minute steeping time is better for more delicate leaves.
Fruit Fresh fruit is essential! Our Produce Department makes it easy with Grab & Go fruit salad, cut melon and mixed berries. Citrus peels add zest—organic fruit means zero chemical residues!
Muddling brings out the flavor of your ingredients. Muddlers are available, but all you really need is a sturdy glass and the handle of a wooden spoon. Put a few mint or basil leaves in the bottom of the glass and add a little simple syrup or ginger juice and gently crush the leaves with the spoon handle.
Sweet Sodas, Juice and Coconut Water add as much sweetness as you like. Syrups can be made with all kinds of herbs and fruits. See recipes on the next page.
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SACRAMENTO NATURAL FOODS CO-OP
strawberry syrup 2 c. quartered strawberries 1 c. sugar ½ c. water Put everything in a sauce pot and let cook at medium to high heat, stirring occasionally, for 10-15 minutes, or until desired syrup consistency, strain and enjoy!
rosemary syrup Try this with muddled peaches and sparkling water ½ c. sugar ¼ c. fresh rosemary leaves ½ c. water 1) Chop and bruise the rosemary 2) Put sugar in a small saucepan with water and stir to dissolve over low heat and simmer for two minutes 3) Stir in the rosemary, remove from heat and steep for thirty minutes 4) Strain off the leaves and refrigerate to cool completely
kevita blueberry basil kombucha mocktail mule 1 c. Kevita Blueberry Basil ¼ c. Reed’s Original Ginger Brew ½ t. lime juice fresh blueberries 1) 2)
Mix liquids and pour over ice. Garnish with fresh blueberries.
watermelon breeze
kevita Citrus kombucha strawberry refresher 1 c. Kevita Citrus Kombucha 2 t. strawberry syrup ¼ c. coconut water fresh basil sliced strawberries Combine all ingredients. For more flavor muddle strawberries into the drink, or just use as a garnish. Stir with ice and enjoy!
3 c. cubed chilled watermelon 1 c. coconut water squeeze of fresh lime Ice Place all ingredients in blender and blend until smooth.
raspberry italian soda Makes six 8 oz cups Recipe courtesy of Co-op Cooking School Chef Lucia Oliverio 1 ½ c. (about 6 oz) fresh or frozen raspberries 1 ½ c. water 1 ½ c. sugar Juice from 1 lemon 1 liter sparkling water Ice 1) In a small saucepan, add berries, water, sugar and lemon juice. Bring to a boil over medium-high heat. Once mixture starts to boil, reduce heat to low and simmer 15 minutes. 2) Remove hot mixture from heat and strain through fine mesh sieve. Use the back of a spoon or rubber spatula to press the juices through the sieve. Discard the seeds. 3) Place syrup in a heat proof container and cool on counter or in fridge until ready to serve. 4) To assemble, fill an 8 oz glass halfway with ice. Add ¼ cup syrup, ¾ cup sparkling water and mix well. Optional: To create an Italian Cream Soda, add 2 tablespoons of half and half.
THE FORK MAGAZINE SUMMER 2018
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GYPSY & LOLO HATS Made in the USA from upcycled and recycled materials.
We’ve compiled a list of our all time faves, and the latest hits for wherever summer takes you! LOVE BAGS Costa Mesa, CA
SIDE A
The getaway checklist . . .
Whether you plan to travel abroad or are opting for the ultimate staycation, the Co-op keeps you cool and refreshed — naturally!
BADGER SUNSCREENS
URB APOTHECARY LIP/CHEEK TINTS
Perfect to give you that summer glow wherever you go! Available in both a beeswax and a plantbased vegan version.
KIKKERLAND APOTHECARY TRAVEL SET Customize your
The active ingredient is zinc oxide—it rubs in clear and blocks UVA and UVB rays before they reach your cells. Made in the USA .
kit with cute labels!
FUNCTIONAL BOTANICALS ESSENTIAL WIPES
Chemical-free, and biodegradablewith essential oils, these wipes are great for hiking.
KOOSHOO HAIR TIES
Made from organic cotton and natural rubber—no plastic! 100% biodegradable PACIFICA UNDERARM DEODORANT WIPES
HERITAGE STORE ROSE WATER
No time to shower? Try these wipes made with botanicals and coconut milk. Vegan and Aluminum Free.
Refrigerate for an extra cooling spritz!
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SIDE B
Gear up for outdoor fun . . .
To maximize your summer fun, it’s important to stay hydrated and energized! The Co-op carries tasty and portable solutions for all dietary preferences.
PURELY ELIZABETH VIBRANT OATS
HAPPY MOOSE JUICE
Make overnight oats with this easy camping companion.
These fun juices are cold-pressed in San Francisco.
HYDRO FLASK REUSABLE BOTTLES
Beverage and food flasks in a rainbow of colors. We have a flask for every occasion! Made in Bend, Oregon. Pack a bottle and fill ‘er up with our bulk water. THE LIVING APOTHECARY PROBIOTIC KEFIR WATER TEA
LOUISVILLE VEGAN JERKY
Gluten and GMO - free, this soy-based jerky comes in four flavors — a staff favorite
SQUARE ORGANICS PROTEIN BARS
Crush your cravings with these vegan, chocolate coated bars available in Peanut butter, Mint or Coconut BEARDED BROTHERS
Gluten, soy and nut free without added sugars. This organic energy bar is a treat for vegans and paleo eaters alike
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LIVING INTENTIONS ACTIVATED SUPERFOOD CEREAL
EMMY’S COCONUT COOKIES
Sprouted, gluten-free and great on the trail!
Available in Lemon Ginger, Dark Cacao and Vanilla
. . . and pair that with sharing great food! Picnic perfection can be found in every aisle at the Co-op. Here are some ideas to inspire you, pictured clockwise from the top left. TRACK 7 BEE LINE HONEY BLONDE ALE PORTABLE AMBIENCE: KIKKERLAND MOROCCAN LANTERN STRING LIGHTS GRILLED SEASONAL ORGANIC VEGETABLES
CHILL INSULATED TUMBLERS FROM U-KONSERVE DIVINA GIANT MARINATED WHITE BEANS on the Olive Bar HOUSEMADE COOKIES from the Co-op Bakery
NICOLAU FARMS GOAT CHEESE CURDS
LA PANZANELLA CROCCANTINI
ROASTED RED TOMATOES
in the Specialty Dept.
on the Olive Bar
ITHACA COLDCRAFTED HUMMUS
KELLER CRAFTED MEATS LANDJAEGER CERVELAT
on the bar in the Deli & Cafe
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LA VIEILLE FERME ROSÉ 2017, FRANCE
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SCARPETTA FRICO FRIZZANTE, ITALY
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MONTINORE BOREALIS WHITE BLEND, WILLAMETTE VALLEY, OREGON
Pretty pale pink color with pastel undertones. Fresh and very aromatic on the nose, this wine has a delicate bouquet with notes of red fruit (currants, cherries and citrus). Good balance between sweetness and acidity in the mouth. This 2017 wine is fresh and balanced, a beautiful expression of this fruity vintage.
These fun 187ml (quarter bottle) cans are a blend—50% Trebbiano, 25% Glera and 25% Chardonnay. Ripe apple, peach and green grape fruit takes center stage with hints of fresh flowers and wet stone—adding complexity. Although who needs complexity—just chill, pop and happily sip this refreshing, crisp white!
Mouthwatering and multi-dimensional, this perennial crowd pleaser is a blend of our favorite cool-climate whites: MüllerThurgau (38%), Gewürztraminer (32%), Riesling (19%) and Pinot Gris (11%). Heady scents of orange blossom, ripe honeydew, guava and kiwi offer a vibrant introduction to this aromatic blend. The palate is sumptuous and round, bursting with stone fruit, Meyer lemon and pear drizzled with caramel. This plushness yields to a clean, bright and uplifting finish.
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FIELD RECORDINGS CABERNET FRANC, PASO ROBLES, CALIFORNIA Field Recordings focuses on single vineyard sites that produce wines with a sense of place and personality. The Cab Franc offers a rustic punch of blueberries, black cherries and red currants with a touch of mint and rosemary. Drink with friends after putting in a hard day’s work. Blend: 95% Cabernet Franc, 5% Malbec.
Wine Weekend: SAT. JULY 7 - SUN. JULY 8 Save 10-40% on select wines all weekend
Tasting on Sat. July 7, 1-5 pm. Details on page 3.
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A little dollop of caviar can elevate summer dishes like sliced heirloom tomatoes with aioli, a chilled corn soup, or buttered angel hair pasta with shrimp and lemon zest.
Try this local delicacy at your next festive gathering and make it a sustainable treat to enjoy year-round!
pairing essentials: handmade blini, crème fraîche, and a selection of great wine.
Award winning pioneers of American caviar, Tsar Nicoulai has been at the forefront of farmed caviar production for over 30 years. Located in Wilton, CA (about 20 miles from the Coop), it’s definitely “the caviar less traveled” for us here in the Sacramento region!
Nicoulai takes good care of the fish for a long time. Tsar Nicoulai is committed to overseeing the entire production process and utilizes every part of the fish to minimize waste and also honor the animals. The result is a high-quality, ecofriendly product.
The farm employs tankfarming and raceway techniques that use water from natural aquifers— helping to reduce the threat to declining wild fish stocks. Duckweed floats on top of the tanks. This natural aquatic plant filters the water and helps keep the sturgeon cool. Sturgeon reach egg-laying maturity at ten years of age, so Tsar
The Co-op started offering caviar just in time for celebrations to welcome 2018, and since then, Co-op shoppers have discovered that caviar can help make any occasion special. You’ll find caviar displayed in a handsome case in the Fish, Meat and Poultry Department. Caviar doesn’t need much to dress it up, so we offer the traditional
IN-HOUSE DRY AGED BEEF
taste and tenderness. While any beef that is vacuum sealed is considered “wet aged,” only dry aging intensifies flavor.
CLAs. Strauss beef is USDA Choice certified, the highest beef rating typically sold in stores and a rare grade to find in grass-fed beef.
Rare Qualities
The Fish, Meat and Poultry Department is looking forward to rolling out a unique in-house dry aging system this summer, using 100% grass-fed, grassfinished beef from Strauss. Aging meat is a common industry practice to improve
Strauss beef is unique in that it has the taste and tenderness you’d typically find in a conventional beef product, along with the benefits of humanely treated, grass-fed beef with its health promoting qualities like Omega-3s and
Strauss grass-fed cattle are raised by American ranching families who practice sustainable agriculture. Strauss cattle are given more time to develop before hitting the market, so fat content is higher, resulting in the marbling that makes for flavorful meat.
Learn more at tsarnicoulai.com
Combining the dry aging process with a USDA Choice grade grass-fed meat, the Co-op looks forward to offering a clean, healthy, tender and intensified eating experience! Learn more at straussbrands.com
THE FORK MAGAZINE SUMMER 2018
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READY, SET, GO! Check out these great nut-free snacks we love!
GIMME ORGANIC & SEASNAX SEAWEED
FIELD DAY ORGANIC FRUIT STARS
NATURE’S ALL FOODS FREEZEDRIED FRUITS
THE NEW PRIMAL SNACK MATES CLASSIC BEEF STICKS
SNACKS ON THE GO Whether you’re grabbing a quick snack for a day on the go or packing a lunch for school, the Co-op has what you need! Here are some kid-approved recipes to get you going.
RAINBOW WRAPS
FRUIT & NUT BARS
The kids can make their own custom wraps with lavash flat bread, beet hummus and a rainbow of veggies. Bell pepper, sunflower greens, radishes, carrots and fresh herbs can cover all of the colors of the rainbow! A little crumbled feta cheese makes a tasty addition.
1 heaping c. pitted dates
BEET HUMMUS 2 medium red beets, scrubbed 1 15 oz. can garbanzo beans, drained and rinsed 2 cloves garlic crushed ¼ c. tahini 1 t. ground cumin 2 T. olive oil ½ t. salt Feta cheese, optional 1) Boil, steam or roast beets until tender. When cool, slip the peels off, and puree the beets in a blender or food processor.
EDEN ORGANIC PUMPKIN SEEDS
2) Add the remaining ingredients and blend until creamy, scraping down sides as needed. 3) Adjust seasoning to taste. Refrigerate up to 3 days.
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¼ c. creamy salted peanut butter or almond butter, warmed 1 c. toasted nuts, loosely chopped 1 ½ c. rolled oats, toasted
¼ c. fresh lemon juice
WILD FRIENDS ORGANIC SUNFLOWER BUTTER
¼ c. maple syrup, honey or agave nectar, warmed
Also delicious with chocolate chips, dried fruit, nuts, vanilla and orange zest. 1) Process dates in a food processor until it is a dough-like consistency. 2) Place oats, nuts and dates in a large mixing bowl and set aside. 3) Pour warmed sweetener and nut butter over oat mixture and mix thoroughly. 4) Transfer to an 8x8-inch baking dish lined with parchment paper. Press down firmly until uniformly flattened. 5) Cover with parchment or plastic wrap, and let firm up in fridge or freezer for at least 20 minutes. 6) Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days.
Schedule SUMMER 2018
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.
ONLINE sac.coop
BY PHONE
Call Brown Paper Tickets 24 hours a day 800-838-3006
QUESTIONS ABOUT OUR CLASSES
Call 916-868-6399 Monday - Friday from 9 am- 5 pm
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 private teambuilding cooking classes offer a hands-on and co-operative experience for your office, clients or group of friends. 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.
CO-OP MEMBERS SAVE ON CLASSES!* 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 18 are not brought to adult 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 Members and Co-op Community Discount recipients. Learn more at sac.coop.
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, and additional glasses are available for purchase.
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; 7 days notice for Kids & Teens camp. 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. 18
DE Demonstration
MO 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.
a vegan menu a gluten-free menu (not a gluten-free facility)
a vegetarian 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 • KATZ Lundberg Family Farms • Mary’s Poultry • Nancy’s Springfield Creamery Nature's Path • Organic Prairie • Organic Valley • Simply Organic/Frontier Co-op Smart Chicken • Sola Bee • Veritable Vegetable • Woodstock Foods
Cooking Classes A Taste of the Co-op Cooking School
Wednesday, June 27 6:30-7:30 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 fresh summer greens pesto. Sign up for special deals on Co-op cooking classes! Pre-registration is required. Lucia Oliverio
Cool Asian Noodles Wednesday, August 1 6:30-8:30 pm • $35, $25* Beat the heat this summer with cold noodle salads. Sawako will share three of her favorites: Thai noodle salad with Southeast Asian chili dressing; cold udon noodle salad with pickled ume plum ponzu dressing, and soba noodle salad with temple sesame dressing. Sawako Ama
Fresh Summer Pies
Italian Veggie Burger Dinner Thursday, July 19 6-8:30 pm • $45, $35* Join Chef Lucia in this hands on class where together we will make and enjoy tasty summertime recipes that are sure to become fast favorites: Italian veggie burger patties; freshly made basil buns; stuffed baked tomatoes, and a fruity Italian soda. Lucia Oliverio
Cooking From the Garden
Spring Roll Workshop
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MO
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Tuesday, July 31 6:30-8:30 pm • $45, $35* The bounty of the summer season is upon us and many garden gems are ready for a spot at the table. Discover delicious ways to enjoy them: Thai cucumber salad; classic gazpacho; stuffed bell peppers with seasoned beef, rice and veggies, and zucchini carrot walnut bread. Mayumi Tavalero
Saturday, August 4 10 am-1 pm • $75, $65* In this class, we will put a unique spin on some summertime favorites. Jill will share her prize-winning pie crust recipe and demonstrate simple steps and techniques for making a flaky mouthwatering crust every time. Jill will demonstrate a strawberry balsamic pie with a latticetop and a peaches-andcream pie made with an oat crumble crust. You’ll practice your skills in class as you make your own mini strawberry balsamic pie with an oat crumble topping. Jill Simmons
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MO
Tuesday, August 14 6-8:30 pm • $45, $35* Summer invites cooling faire that requires little to no cooking. In this handson class Sawako will walk you through the steps to making perfect spring rolls including specific knifecuts for fresh veggies. We will make marinated tofu and fresh veggie spring rolls; a peanut dipping sauce, and a chili lime dressing. Sawako Ama
Vegan Indian Delights Thursday, August 16 6-8:30 pm • $55, $45* Learn to cook simple, fresh and healthy vegan Indian food. Together we will make and enjoy upma—a comfort food dish of roasted wheat and vegetables; Indian chickpea flour crepes with zucchini and carrots; cauliflower “fried rice,” and stuffed okra in a zesty tomato sauce. (This class contains peanuts.) Shankari Easwaran
Art and Science of Cheesemaking: Fresh Feta Tuesday, August 28 6-8:30 pm • $65, $55* Feta is a delicious, versatile, fresh cheese that can be made from sheep, goat or cow's milk. In this hands-on class, you will make your own cow's milk feta, and learn how to age it "au natural" or marinate it with your choice of herbs, peppers, garlic, olives or sun dried tomatoes. You can enjoy it the next day, or keep it in olive oil for months. Sacha Laurin
Thai Favorites Thursday, August 30 6-8:30 pm • $55, $45* Join Shankari as we learn about key ingredients and techniques to help you create delicious Thai food at home. We'll make Thai basil eggplant; cashew chicken; pork larb—a wholesome cooked salad with hot and sour flavors, a pop of fresh herbs and crunchiness from rice, and fresh mango sticky rice for dessert. Shankari Easwaran
CLASS SCHEDULE SUMMER 2018 • REGISTER AT SAC.COOP
19
Cooking Classes Gnocchi Workshop
Italian Harvest
Tuesday, September 4 6-8:30 pm • $55, $45* Lucia teaches us how to craft light and fluffy gnocchi by hand. We’ll make classic ricotta gnocchi, perfect for summer, and enjoy it with freshly made pesto. Lucia Oliverio
Monday, September 17 6-8:30 pm • $55, $45* Enjoy a taste of Italy with these fresh, savory and seasonal recipes. Together we will make Italian panzanella—a delicious chopped bread and tomato salad; ceci e pasta—chickpea pasta salad; pan-fried fish in a caramelized lemon caper sauce, and a fig crostata. Lucia Oliverio
Vegan Bowls
DE
MO
Saturday, September 8 11am-1 pm • $49, $40* Learn techniques for cooking grains, pan frying, making a dressing and pickling tofu as Marga makes an irresistible quinoa and seasonal veggie bowl; a satisfying potato, mushroom and bean burrito bowl, and a refreshing Asian rice noodle bowl with pickled tofu and veggies. Marga Den Hoed
Indian Classics Tuesday, September 11 6-8:30 pm • $55, $45* These one pot comfort food dishes are staples in many Indian homes. Learn classic dishes such as aloo gobi; dal tadka; karahi chicken—a flavorful chicken curry, and vegetable pulao—a mildly spiced pilaf. Shankari Easwaran
A Taste of the Caribbean
Vegan Cooking Basics
DE
MO
Thursday, September 20 6:30-8:30 pm • $35, $25* If you’re beginning to dip your toe into meat-free meals, join us for some basic vegan tips, nutritional information and easy recipes. The food will be filling, healthy and…easy! You’ll taste made from scratch dishes and tasty vegan products that can help speed up weeknight dinners. Alex and Jackie will answer your questions and provide free resources. This class is designed for the veg-curious but all are welcome. Alex Bury and Jackie Va, Vegan Outreach
DE
MO
Thursday, September 13 6:30-8:30 pm • $55, $45* Enjoy the flavors of the Caribbean and beyond while you dream of crystal clear waters and white sand beaches. Mayumi will show you how to make Jamaican jerk chicken; Cuban ropa vieja—shredded flank steak in a tomato sauce base; Honduran rice and beans, and Key lime pie. Mayumi Tavalero
20
CLASS SCHEDULE SUMMER 2018 • REGISTER AT SAC.COOP
Local Flavors Tasting Fair Saturday, September 22 11 am-3 pm • Free Celebrate the bounty of our Farm-to-Fork Capital and all the fabulous local produce and products the Co-op has to offer!
Knife Skills Tuesday, September 25 6-8:30 pm • $59, $50* 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. Mayumi will demonstrate how to make a lemongrass ginger chicken stir-fry so you will be ready for dinner the next night! Bring your favorite chef’s knife. Mayumi Tavalero
The Ayurvedic Chef: DE Microbiological MO Foods for Gut Health Thursday, September 27 6:30-8:30 pm • $55, $45* See description on page 21.
French Cooking: The Nice Region
DE
MO
Saturday, October 6 11 am- 1:30 pm • $65, $55* Contrary to popular belief, French cooking does not have to be fussy or complicated to be delicious! Jill shares her love and passion for French cooking with this elegant menu inspired by a recent trip to Nice: pumpkin flan served with sautéed mushrooms; chicken bouillabaisse topped with rouille, and a rustic seasonal fruit tart. Jill Simmons
Wellness and Community
WELLNESS
WEDNESDAYS
Third Wednesday of each month • 9 am-11 am • FREE
the co-op is partnering with our friends at fitsom studios! Take a whole body approach to wellness. We’ll combine self care techniques with healthy snack ideas as we find solutions to common problems as we get older. These classes are designed with seniors in mind but are open to everyone.
HIPS and GLUTES
July 18 Learn self care practices to loosen up the glutes and hips to keep you feeling mobile and happy.
Living and Coping with Fibromyalgia: Cultivating Self-care and a Positive Outlook Wednesday, August 15 6:30-8:30 pm • $20, $15* Learn how to prioritize, destress, alleviate pain, and how nutrition plays a role in helping you become your own best advocate as a Fibromyalgia Warrior. Fitsom Studios will join us to teach pain relief massage techniques. Live stream of class available. Terry McSweeney, Fibromyalgia Pathways with Debra Panattoni, Fitsom Studios
Back to School Health Wednesday, September 5 6:30-8:30 pm • $15, $10* Boost both immune system and mental focus for the coming school year. Learn how to naturally support body and mind, whether it is you or your child heading back to the classroom. Gail Derin, OMD and Kristin Cota, Clinical Herbalist
Aging Gracefully Wednesday, September 19 6:30-8 pm • $15, $10* We will discuss diet and supplements, spine and joint care, gentle exercise, balance and fall avoidance, memory care and independence. If you plan to grow old, this class is for you and those you love. Dr. Damon West
Healthy Eating on a Budget Wednesday, September 26 6:30-8 pm • $10, $5* for Community Discount Program members Join us for a cooking demo featuring a nutritious lowcost recipe and learn about ways to save at the Co-op to stretch your budget! Students will walk away with shopping tips, menu planning tools, a produce storage guide and delicious low cost recipes! Dana Andrak
Ayurveda
Learn about the holistic science of Ayurveda. Nicole brings wisdom, insight and years of clinical practice.
KNEE TO HIP
August 15 Learn self care practices to loosen up the hips. We will also spend time on the muscles of the upper leg that may be manifesting as knee pain.
UPPER BACK AND NECK
September 19 Learn self care practices to loosen up the upper back and neck to relieve pain and keep that area of the body mobile and happy.
“Ayurveda is a time-tested natural approach that reveals our fullest lives, provides natural energy, and works to prevent disease.” - Nicole Wilkerson
The Ayurvedic Doctor: Repair and Replenish Your Gut
The Ayurvedic Chef: Microbiological Foods for Gut Health
Wednesday, August 29 6:30-8:30 pm • $15, $10* Improve your liver, gallbladder and small intestine function through the combination of protective and healing foods, probiotics, and your unique constitution. Gain understanding and a recommended diet. Nicole Wilkerson, New Leaf Ayurveda
Thursday, September 27 6:30-8:30 pm • $55, $45* Learn why and how these simple yet deeply fortifying recipes have had successful results at Nicole’s clinic: stewed apples; spice tea; the perfect quinoa; pile of vegetables sauté; fresh and alive yogurt, and green minestrone soup. Nicole Wilkerson, New Leaf Ayurveda
CLASS SCHEDULE SUMMER 2018 • REGISTER AT SAC.COOP
21
2018
Kids and Teens
JUNE 18 TO JUNE 22
SESSION
please join our waiting list
SESSION
2 JULY 9 TO JULY 13
SESSION
3 JULY 23 TO JULY 27
SESSION
4 AUG. 6 TO AUG. 10
SAC.COOP
Kinder
Summer Picnic Sprouting
Ages 6-9
COOKS & BOOKS
Let’s work together to make real food with a healthy helping of fun! Macaroni Salad Corn on the Cob Peach Handpies
Zora’s Zucchini Story time meets snack time as we read a fun story and make zucchini-chocolate chip muffins. With guest reader, Nate Halsan, from the Sacramento Public Library
Thursday, August 2 10 am-noon • $35, $25*
Ages 4-6
Thursday, September 6 3-4 pm • $15, $10*
Pollinators Fly, crawl and hop with your pollinator friends!
Explore Learn Create Ages 3-9
SATURDAY, AUGUST 4 9:30-11:30 AM • $15
the Youth Garden and the American River Ranch what pollinators are and how they help us grow food something to take home and make a farm fresh snack
This is a child-focused farm experience. Registration is for children only, one adult may accompany each child.
Class will be held in the Youth Garden at Soil Born Farms American River Ranch, 2140 Chase Drive in Rancho Cordova
22
CLASS SCHEDULE SUMMER 2018 • REGISTER AT SAC.COOP
Farm Classes Sustaining the Environment with Native Plants
Introduction to Aromatherapy Saturday, July 7 9 am-noon • $25 Aromatherapy is the practice of using the natural oils extracted from plants for healing body, mind and spirit. This class will give you the foundation to use essential oils: extraction techniques, categories and properties, common uses and the types of tools, equipment and carrier agents used in aromatherapy. Ann Sibbet
Managing Pests: Environmentally Sound Approaches for Gardens and Small Farms Saturday, July 21 9 am-noon • $25 We will review common garden pests in the Sacramento area and how to manage them without toxic pesticides. There will be a special focus on beneficial insects. A portion of the class will be outside in the field to find and identify pests and their natural enemies on site. Participants will have the option to purchase a $20 color photo identification guide from the University of California. Mary Louise Flint
Saturday, July 28 9 am-noon • $25 The better connections we have with the environment, the easier it becomes to sustain it. Using native plants for food and materials brings the connection we have with the environment to the forefront. Learn how to analyze plants for human use and how to collect them in a sustainable way. Mark Lum
Wild Edibles: Acorn Flour & Elderberry Syrup Tuesday, August 7 5:30-8:30 pm • $30 Learn how to forage and cook with wild edible foods. This hands-on class focuses on how to make acorns into a tasty flour and how to make elderberry berries into a versatile, delicious and healthful syrup. Other wild foods may be offered depending on seasonal availability. You will develop the skills and confidence to start wild foraging on your own. Alex Morton
Building Soil Fertility Wednesday, August 8 5:30-8:30 pm • $25 Healthy soil is the foundation of a bountiful garden. Learn the composition of soil and how we can improve it to grow thriving plants. In this hands-on class, we will assess which nutrients and amendments healthy soils need and find resourceful ways to create flourishing crops for your home garden or family farm. Mark Van Horn
Preparing a Fall Garden Thursday, August 23 5:30-8:30 pm • $25 Summer is the time to start planning your fall garden. Sacramento has a perfect climate for growing a wide variety of vegetables all year. You will learn about seasonal crops, fall garden tasks and how to ensure your garden is productive. We’ll talk about turning over summer crops, and how to think about the changing sunlight in autumn. This class will be a combination of lecture and hands-on gardening. Kellan MacKay
Building Vitality with Herbal and Lifestyle Wisdom Saturday, September 29 10 am-1 pm • $25 Candis will discuss the seasons of our lives, how our energy changes, how to support our energy as we grow older and how to rebuild after operations, trauma and accidents. We will review many herbal “tonic” recipes. Tonic herbs are those that help to fortify, rebuild and strengthen our systems if used over time. This class will focus on tonic herbs in the Chinese and Ayurvedic healing systems. Candis Cantin 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.
Fall Gardening Clinic & Organic Plant Sale Satu rd a y, A u g u s t 2 5 • 8 a m - 1 p m Fr ee ga r d en i n g c l ass eS Farm tours • walks & tal ks
Organic vegetable starts, edible perennials, medicinal and culinary herbs, succulents and flowers for sale
CLASS SCHEDULE SUMMER 2018 • REGISTER AT SAC.COOP
23
on the horizon
summer ’18
connecting food, health & the environment
photo credit: Alicia Baddorf
It’s pesto time!
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.
Make Friends & Help Neighbors
Looking for meaningful volunteer work on these beautiful Sacramento summer evenings? We would love to have you join our Harvest Sacramento volunteers and help harvest extra fruit from trees throughout the community. We gather, we glean, and we build friendships in the neighborhood one harvest at a time. To get involved contact Nick nanicich@soilborn.org.
Field Days
Interested in a new way to get fit and work up a sweat? Volunteer Saturdays from 9:30 am–12:45 pm. Help with weeding, harvesting and learn about the daily tasks required to maintain an organic farm. Sign up in advance.
Join the Garden Team
Volunteers meet every Wednesday morning from 9:30 am-12:30 pm. Come get your hands in the soil. Help care for the herb and flower gardens and with greenhouse activities at the farm.
Saturdays at the Farm 8 am-12:30 pm It’s the perfect pit stop along the American River bike trail. Visit our Farmstand, Phoebe’s Tea & Snack Bar and Greenhouse Garden & Gift Shop. You’ll find fresh from the field produce, herbs, flowers, beverages, healthy snacks and Magpie baked goods. Check our website for details about cooking demos, fun for families, live music, tours, talks and classes. Located at 2140 Chase Dr. right off the bike trail next to Hagan Park.
soilborn.org “There are no gardening mistakes, only experiments.” —Janet K. Phillips
Save the Date!
We’ve got something for everyone at Soil Born Farms. To view a complete schedule of summer activities or register for a walk, class or a course visit soilborn.org. Basics of Herbal Medicine Wednesday, August 1 • 5:30-8:30 pm Beekeeping II Saturday, August 18 • 8 am-noon After School Teen Empowerment Program for Young Women Held on the Second Wednesday of the month Sept. 2018 - June 2019 • 3:30-5:30 pm Staying Healthy with the Fall Season Wednesday, September 5 • 6:30-8:30 pm Fermented Sodas Thursday, September 6 • 6-8:30 pm The Autumn Herbal Wednesday, September 12 • 5:30-8:30 pm Growing Medicinal and Culinary Herbs Saturday, September 22 • 9 am-noon
Beginning Home Gardener Weekend Intensive
August 18 & 19 9 am- 4 pm The Grow Your Groceries Beginning Home Gardener intensive will cover the essential topics to help the new gardener create and maintain a thriving, abundant edible organic garden. Combining indoor presentations and interactive demonstrations and handson activities, this course will give you the knowledge and confidence to get out and grow food for you and your family. Register in advance.
Diggin’ In School Garden Training
Monday – Friday, July 23-27 • 9 am-2 pm or Monday – Friday, August 27-31 • 9 am-2 pm Great Materials • Guest Speakers • Curriculum Packets • Local Connections • Delicious Snacks Group discounts and scholarships available. For more info: Shannon shardwicke@soilborn.org. Register at soilborn.org.
Yoga on the Farm
Join Summer Ward in the Outdoor Theater every Wednesday from 8-9 am. This is a drop-in class by donation. Open to all levels.
Bird Walks with Cliff Hawley
Start your morning off with a pleasant walk around American River Ranch. This walk is ideal for beginner to intermediate birdwatchers. $8 Proceeds support the American River Ranch restoration project. Saturdays, 8-10 am July 21 • August 18 • October 20
Fall Gardening Clinic & Organic Plant Sale
Saturday, August 25 • 8 am-1 pm 16th Annual Fundraiser
Autumn Equinox Celebration Saturday, September 15 • 5:30-9:30 pm
Saturday k September 15 k 5:30 – 9:30 pm American River Ranch k 2140 Chase Drive k $75 per person Join us for an evening at our historic American River Ranch, an urban agricultural oasis located on the American River Parkway in Rancho Cordova. Explore the farm, enjoy live music, sample seasonal and organic food prepared by prominent local chefs. Taste exceptional beverages and celebrate the harvest season under the stars. Get your tickets early, don’t miss this traditional farm-to-fork event! Tickets will not be available at the door.
Online at soilborn.org (August 1)
k
Call Soil Born Farms 916.363.9685
Photo by Joan Cusick
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