AUTUMN 2018
Published quarterly by SNFC
2820 R Street Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800 sac.coop
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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 Nick Conn
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Cover Art JaClare Williams Nate Grundmann
Ad Manager Austin Cunningham Contributors Dan Arnett Jennifer Cliff Gina Disney Lori Friedli Anneliese Kaufman Jolie Laudicina Kristin Schoenborn Julia Thomas Janet Zeller
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CONTENTS
ABOUT THE COVER
Board of Directors Michelle Mussuto President Joel Erb Vice President Chris Tucker Treasurer Hilary Sisson Secretary Charles Fitzpatrick Board Member Ray Gonzalez Board Member Delfina Vargas Board Member
CELEBRATING 45 YEARS OF CO-OPERATION!
Our cover art features grains and spices from partner co-operatives—all available in the Bulk Department!
OPEN DAILY FOR EVERYONE 6 am - 11pm
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Message from the CIC
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Co-ops Grow Communities
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Harvest Happy Hour
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October is Co-op Month
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Plant Based Platters
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Dry Aged Beef
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Autumn Wine List
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Cookies!
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Spices Guide
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Class Schedule
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On the Horizon
HOLIDAY HOURS THANKSGIVING 6am-3pm DEC. 24 6am-7pm DEC. 25 Closed
Connect with us!
SATURDAY DECEMBER 15 10 am - 2 pm I N T H E C OM M U N I T Y L E A RN I N G C E N T E R
MORE INFORMATION AT SAC.COOP
BEST HOLIDAY
AMAZING WINES AT AMAZING PRICES
turkeys AVAILABLE STARTING FRIDAY NOV.1 6 NO NEED TO PRE-ORDER, BUT WE SUGGEST YOU SHOP EARLY FOR THE BEST VARIETY.
MARY’S NON GMO TURKEYS DIESTEL ORGANIC, NON-GMO TURKEYS DIESTEL ORGANIC, NON-GMO HEIRLOOM TURKEYS
YOUR HOLIDAY MEAL HELPS FEED THE HUNGRY For every pound of turkey or Tofurkey you purchase at the Co-op this Thanksgiving season (November 16-22), the Co-op will give a donation to our Food Share program. Food Share donates money to feed the hungry in our area through local food assistance agencies.
CAV I A R TAST I N G with T S A R N I C O U L A I
sample dozens of wines and more!
T I C K E T S
SAT. N OV 3
$15 AT THE DOOR INCLUDES A SOUVENIR GLASS
Savings last all Weekend! THE FORK MAGAZINE AUTUMN 2018
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MESSAGE FROM THE CO-OPERATOR-IN-CHIEF
Celebrating Local Partnerships Hello, Sacramento!
WE HAVE A LONG HISTORY OF SUPPORTING LOCAL ORGANIZATIONS WHICH ALIGN WITH OUR VALUES AND PURPOSES. THIS IS ALSO CAUSE TO CELEBRATE. Above: A festive spread of artisan cheese and accompaniments in the Co-op’s Autumn Equinox booth.
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Your local community food Co-op is turning 45! Keeping a commitment to local food providers and organic agriculture for that amount of time is something to celebrate. We are proud to have provided good, nutritious, ethically sourced food to your families for over four decades while providing good jobs to so many over that time frame. While food is normally my focus for these articles, I want to take a bit of a detour. In addition to the great outcomes discussed a moment ago, we also have a long history of supporting local organizations which align with our values and purposes. This is also cause to celebrate. One organization with which we have a very important relationship and shared history is Soil Born Farms. Soil Born is an urban agriculture and education project founded in the year 2000.
As they say on their website, “Soil Born Farms is about so much: growing food, mentoring youth and future farmers, teaching people how to cook and garden, creating urban farms and preserving wild spaces, developing partnerships and improving access to fresh produce throughout our community, and at the core, it is about making a difference.” This is the kind of organization our community truly needs right now. Our cooperative community agrees, and the Co-op was one of the founding supporters of Soil Born Farms. In fact, the Co-op initially helped Soil Born to obtain their organic certification through the Adopt an Organic Farm program—a donation program at the registers that allowed shoppers to contribute to a general fund that was used to assist local farms in obtaining their certification. The Co-op has sponsored the Autumn Equinox fundraiser since its inaugural year—2002, eventually becoming one of the title sponsors. It’s an amazing mix of music, food, and connecting with the community and raises funds for the many important programs that Soil Born Farms provides to our area. Our fabulous team of cooperators shares a spectacular artisan cheese display, fair trade wines, and more. Many other local organizations and entrepreneurs share their own incredible food creations. The variety and cre-
ativity on display is something to behold. The event is a must for any foodie in the area. Save the date for next year: September 21, 2019. We have also sponsored Soil Born’s other main event—A Day on the Farm, held in May. Families from around the region attend this day where children and adults alike can participate in activities all over the farm. They learn about growing food, cooking, food preservation and so much more. The Co-op has been proud to support this event in many ways over the years and we hope to continue for many more to come. In addition to sponsoring events, we help in other ways. This year we raised funds through the Round Up at the Register program to benefit the Soil Born Farm Apprentice Program, and we buy produce from Soil Born too! We work with so many wonderful organizations that selecting one to highlight was tough. From River City Food Bank, to our own Co-op Community Kitchen program, the Co-op is a vital part of the network of community-enriching organizations. As a community owned and operated cooperative, you can expect us to continue to deepen and strengthen this network for the next 45 years and beyond.
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e are excited to announce the addition of high-quality spirits to our Specialty Department! Our curated selection is inspired by high quality, delicious flavors and good backstories. Like all the products we offer at the Co-op, these spirits contain no artificial flavors or colors. Many of them can’t be found anywhere else in town! Two favorite spirit makers from the Bay Area are featured on our shelves: St. George Spirits and Geijer Spirits.
ST. GEORGE SPIRITS in Alameda makes Bruto Americano. If you like Campari—try this local alternative made with no artificial colors. Bruto Americano is made from a variety of herbs, roots, and other botanicals. Though the exact number of ingredients and formulation are proprietary, they do share that the bitterness comes primarily from gentian root; the citrus notes mostly from Californiagrown Seville orange, and the woodsy notes from balsam fir and Cascara sagrada (bark from the California buckthorn).
GEIJER SPIRITS
blends traditional Scandinavian botanicals with California sunshine. Geijer started with a family recipe and a desire to share their glögg liqueur with the world. This endeavor opened their eyes to the fantastic world of craft spirits. Before they knew it, they were ready to launch a few more exciting products — this enterprise became Geijer Spirits. Their California Fernet is a smooth alternative to Fernet Branca; the Aqua Vitae is great for anise lovers, and the California Glögg Liqueur makes a fresh substitute for vermouth in classic cocktails, with spicy-sweet notes of cardamom, cloves and cinnamon, rounded out with a hint of almond and bitter orange.
Discovering Artisan Cheese Thursday, Nov. 15 • 6-8 pm register online at sac.coop
THE BLACK MANHATTAN
THE GOOD STUFF
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Fabulous local products like The Good Stuff jams and preserves are fun to serve at all your holiday gatherings. These lovely little jars of tasty goodness are created by Janet McDonald, who works small-batch magic in copper pots with locally sourced fruit. You’ll find The Good Stuff in our Specialty Department.
2 oz Deadwood rye whiskey 1 oz Amaro CioCiara 1 dash aromatic bitters 1 dash orange bitters 1 maraschino cherry, for garnish
THE SPICED MULE • • • •
2 oz Jelinek Fernet ¾ oz Burly ginger syrup top off with soda water optional squeeze of half a lime
THE PAPER PLANE • • • • •
1 oz Geijer California Fernet 1 oz St George Bruto Americano 1 oz Infuse Broken Barrel Bourbon 1 oz lemon juice lemon twist, for garnish
Janet shared some tips for easy entertaining using a few of her—and other favorite—local products: • Tomato Jam is divine with a slice of Manchego cheese on Rustic Bakery’s Olive Oil & Sel Gris flatbread • Fill pre-baked mini fillo pastry shells with a small piece of proscuitto & cubed brie, topped with Fig Orange Brandy Jam. Bake at 375˚ until bubbling, about 15 minutes. • Try spreading Cypress Grove Ms. Natural Chevre on a Blue Diamond Artisan Nut Thin cracker, topped with a dollop of Chili Apricot Jam
THE FORK MAGAZINE AUTUMN 2018
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is to
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cooperative, or co-op, is a member-owned and member-governed business. Its members may be farmers, workers or community people who join together to scale their buying power, access goods and services, and create economic opportunity that would not be available to them individually. Cooperatives are about sustaining family businesses, promoting fair trade and equitable growth, and protecting natural resources. Choosing products made by co-ops can help create stronger communities around the world.
Co-operation Among Co-ops P6 is one of the seven Cooperative principles that guide co-ops around the world. Principle 6 is “Cooperation among co-ops.” Our Co-op supports other co-ops by carrying their items at our store and telling the stories of the amazing work they are doing around the world. Here are a few of the transformational products you’ll find when you’re shopping at our Co-op.
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SACRAMENTO NATURAL FOODS CO-OP
Coffee Pachamama for farmers. Pachamama is the By farmers, only coffee roaster in the United States that is 100% owned and governed by thousands of family farmers around the world. We carry their blends and single-origin beans in our Bulk Coffee section as well as by the bag. Pacha is also featured as the house coffee in our Deli & Café, so every coffee drinker can support coffee farmers!
pa ch a. co op
ocolate DivinearleyCh 1990s, the Ghana Cocoa Board In the Kokoo, organized farmers to set up Kuapa the with ded a farmers’ co-op. It was foun purpose of trading its own cocoa and empowering farmers to gain a dignified livelihood. Try Divine cocoa powder and baking chocolates for all your hot chocolate and cookie-making needs.
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La Riojana Wine
This cooperative is located deep in the heart of La Rioja province of Argentina and consists of a family of 500 growers! La Riojana is Argentina's largest wine cooperative and is one of the country's top 10 wine exporters, producing a wide variety of award-winning fair trade and organic wines for markets all over the world. Many of their wines are exclusively sold at co-ops, and we are proud to include them as a part of our Co-op Basics program at an everyday low price.
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ganin aroc und mpco-lyopOr / Si tierer-o Fron has bee wned s memb
Thi Organic and Aura since 1976. Frontier, Simply umbrella Frontier Cacia are all members of the ’ll find at our Co-op. Most of the spices you the Bulk Herbs in Co-op—both packaged and ir high-quality, the e are from this co-op. We lov and teas. The bs, her , ces sustainably sourced spi grinder are per pep and Himalayan salt grinder ! Simply Organic the perfect set for any kitchen add instant flavor offers easy-to-use packets to to your cooking. Try the Creamy Dill Dip—great as a dip or dressing.
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Once Again Nut Butter
Once Again Nut Butter has been help ing Jubilee House Community, a charity develop ing an expanding economic base for cooperative farm ing in Nicaragua, since 1995. They partner with 11 sep arate co-ops in Nicaragua, supporting 2,000 families who grow sesame seeds to make Once Again tahini. Once Again invests in infrastructure and econom ic development to ensure that these partner commun ities have access to medical care, education, clean drinking water and adequate housing .
on ce ag ai nn ut bu tt er .c om
T INE
Makers of Gjetost Cheese
Gjetost, pronounced “Yay toast,” is a goat cheese made by TINE, a dairy cooperative in Norway. The milk farmers who are members and supply the milk also own TINE. In fact, TINE has a total of 11,400 owners from 9,000 cooperative farms. The caramelized taste of gjetost pairs well with the flavors of late autumn and winter. It makes an unforgettable French Toast, too—find the recipe at sac.coop.
ti n e. n o/ en gl is h
More co-ops to add to your shopping list: and Equal Exchange tea, coffee, chocolates, rtment dried fruit and nuts in the Bulk Depa
Alter Eco sugar, grains and chocolate Guayaki yerba mate beverages Alvarado Street bread Alaffia body care Aura Cacia essential oils Maggie’s Organics socks and more Shady Maple Farms maple syrup, maple butter and stroopwafels
THE FORK MAGAZINE AUTUMN 2018
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Autumnal bounty includes flavors from hearty greens, sweet tubers and earthy mushrooms. Try these plantbased versions of popular sides and a delicious main that everyone at your table will enjoy!
Vegan Green Bean Casserole 2 medium onions, thinly sliced ¼ c. all-purpose flour 2 T. Panko bread crumbs 1 t. salt olive oil 1 lb. fresh green beans, trimmed and halved 1 lb. Shiitake mushrooms, stems removed and sliced salt & freshly ground black pepper 2 cloves garlic, minced 1 shallot, minced 4 T. chickpea flour 2 c. unsweetened almond milk ½ c. vegetable stock 1 T. fresh thyme, leaves, chopped 1) Preheat the oven to 475°. Combine the onions, flour, Panko and teaspoon salt in a large mixing bowl and toss.
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Coat the bottom of a sheet pan with 1 tablespoon olive oil. Spread the onions on the pan, place the pan in the oven and bake. Toss the onions every ten minutes until golden brown, about 30 minutes. Remove from the oven and set aside. Turn the oven down to 400°. 2) Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the beans and blanch for 4-5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water. Drain well. 3) In a 12-inch cast iron skillet set over medium-high, heat 3 T. oil. When oil just begins to shimmer, add the mushrooms and season with salt and pepper. Let shiitakes sear, leaving them alone, before stirring, about 3-4 minutes. Then stir and let sear again 3-4 minutes,
Add the garlic and shallots and continue to cook for another 1 to 2 minutes. 4) Remove mushrooms from pan and add to green beans. 5) Heat another 2 T. olive oil in the same pan. Sprinkle in chickpea flour and fresh thyme and stir to combine. Cook for 2-3 minutes, stirring constantly. Add the vegetable stock and bring to a boil for 1 minute. Decrease the heat to medium-low and add the almond milk. Cook until the mixture thickens, stirring, 6 to 8 minutes. 6) Remove sauce from pan and place in bowl with the green beans, add a little of the onions. Taste casserole for seasoning and adjust to taste. Place green bean mixture in a casserole dish and top with the remaining onions. Bake for about 15 minutes, until liquid bubbles. Serve immediately.
Roasted Sweet Potatoes with Shallots and Crispy Kale Ribbons 1 ½ lb. sweet potatoes, cut into ½ inch dice 3 medium shallots, halved lengthwise and thinly sliced ½ t. dried oregano salt and freshly ground black pepper olive oil 6 large kale leaves, washed and dried ¼ c. toasted walnuts (optional) ¼ c. dried cranberries, (optional)
Crispy Potato, Chive & Mustard Green Pie SERVES 6-8
2 medium russet potatoes, peeled, grated 5 large mustard green leaves, washed, stemmed and chopped ½ medium yellow onion, grated 3 large cloves garlic, chopped ¼ c. whole grain mustard 3 T. chives, chopped salt freshly ground pepper olive oil 1) Preheat oven to 400°. 2) Place the grated potatoes and onion in a colander and squeeze as much liquid out of them as you can. 3) In an oven-proof pan, heat a tablespoon of olive oil over medium heat. Add the garlic and cook about 30 seconds.
Remove garlic and add greens to wilt. 4) In a large bowl, mix the greens, potatoes and onions with mustard, salt, pepper and most of the chives. Add olive oil to the pan and heat over medium heat again. Add the potato mixture and press it into the pan to flatten it into a cake. Allow it to cook until it is just starting to brown. 5) Place pan in oven and bake for about 15 minutes. Pierce the middle of the pie with a fork, if it goes in easily it is done. Cover the pan with a plate and carefully flip the whole thing so the browned side is facing up. Serve, garnished with more chopped chives.
1) Preheat oven to 425°. 2) Combine sweet potatoes, shallots and oregano in a large bowl, season with salt and pepper and drizzle with about 1 T. of olive oil, tossing to coat. 3) Spread the mixture in a single layer on an oiled
rimmed baking sheet and bake for 30 minutes or until the potatoes are tender and lightly browned, turning once about halfway through. 4) Roll the kale leaves tightly and slice crosswise into thin ribbons. Transfer to a bowl, drizzle with a little olive oil and season with salt and pepper. Spread the kale on an oiled baking sheet and place in the oven when the sweet potatoes are about halfway done, roasting until the kale is crisp and lightly browned, about 15 minutes. 5) To serve, transfer the sweet potatoes to a bowl and sprinkle with a few grinds of black pepper and top with the kale. 6) Garnish with walnuts and cranberries, if desired.
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THE CO-OP IS PROUD TO ANNOUNCE THE ADDITION OF 100% GRASSFED DRY AGED BEEF TO OUR LINE OF CO-OP CRAFTED MEAT PRODUCTS.
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THE CO - OP CRAFTED DIFFERENCE At the Co-op, we are committed to bringing the highest quality products to our customers. Our Dry Aged Beef is unique in that we are using 100% grassfed, grass finished beef from Strauss, using a specially designed system to dry age Rib Eye and New York steaks in-house. Only a handful of high-end restaurants age their own beef in-house, and even if their beef is grassfed, it may not be grass finished.
RAISED ON 100% PASTURE WITH NO ANTIBIOTICS OR G ROWTH HORMONE S, IT IS SOME OF THE TASTIEST GRASSFED BEEF YOU CAN FIND.
STR AUSS BEEF: R ARE QUALITIE S Strauss Beef has the flavor and tenderness you’d typically find in conventional beef, along with the benefits of humanely raised, grassfed beef with its health promoting qualities like Omega-3s and CLAs. Strauss Beef is USDA Choice certified, the highest beef rating typically sold in stores (higher grades are reserved for restaurants) and a rare grade to find in grassfed beef. Strauss cattle are raised by American ranching families who collectively raise their cattle on open pastures and
practice sustainable agriculture. Raised on 100% pasture with no antibiotics or growth hormones, it is some of the tastiest grassfed beef you can find. Strauss cattle are given more time to develop before hitting the market, so the fat content is higher, resulting in the marbling that makes for flavorful meat. Learn more at straussbrands.com
WHY DRY AGED? Aging meat is a common industry practice to improve flavor and tenderness. Any beef that is vacuum sealed is considered “wet aged,” but dry aging intensifies flavor. Co-op Crafted Dry Aged Beef is aged a minimum of 28 days for a superior flavor and clean, healthy tender and intensified eating experience! CO OKING INSTRUCTIONS Dry Aged Beef can be prepared any way you like, but cooking times may be shorter.
STRAUSS BEEF IS USDA CHOICE CERTIFIED, THE HIGHEST BEEF RATING TYPICALLY SOLD IN STORES.
THE FORK MAGAZINE AUTUMN 2018
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DOMAINE ROLET CREMANT DU JURA ROSÉ (France, Jura)
This sparkling rosé has a lovely salmon-pink color, with bright copper reflections and fine, consistent bubbles. A delicate scent of cherry and lively on the palate. This wine is appropriate for every moment, from the aperitif to the end of a meal or simply to enhance a celebration.
DOMAINE DE DURBAN MUSCAT DE BEAUMES-DE-VENISE (France, Southern Rhône)
Sweet indeed, but with a healthy infusion of higher-altitude freshness. It’s no wonder why the French drink it before dinner rather than saving it for dessert. This naturally sweet wine is crafted in the traditional style which keeps the spirits as low as possible to hold on to the bright freshness in the grapes. One can find more powerful Muscats, but none as tasty and fine.
TÉLÉGRAMME CHÂTEAU NEUF DU PAPE (France, Southern Rhône)
A fragrant nose, juicy and concentrated in the mouth, offering gently sweet cherry, cassis and floral pastille flavors. Best matched with salty or fatty foods, it can handle the acidity of tomato sauce in pizza or pasta and pairs nicely with the Housemade sausages from our Meat Department.
CASTELLARE CHIANTI CLASSICO (Italy, Tuscany)
Bright ruby red color with purple highlights. Thanks to the harmony of the tannins, combined with the delicate complexity of aromas and the final note of sweetness, the wine is characterized by an excellent balance in the mouth. A very versatile wine, ideally paired with structured main dishes. It also goes well with stewed dishes and mediumaged cheeses.
WineTasting SAT. NOV. 3, 1-5 PM Co-op Community Learning Center $15 includes a commemorative souvenir glass Special savings on select wines
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A slightly sophisticated twist on familar holiday treats! CRANBERRY ORANGE BUTTER COOKIES Yields: 2½ dozen cookies 2½ c. all purpose flour ¾ c. sugar, divided 1 c. butter, cubed (and cold) 1 t. vanilla extract ½ c. pistachios, chopped zest of 1 orange 4-6 T. orange juice ½ c. dried cranberries additional sugar to coat cookies before baking, if desired 1) Line a baking sheet with parchment paper and set aside. 2) Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are
broken down into smaller pieces. Set aside. 3) Combine flour and remaining sugar in a large bowl. Use a pastry blender to cut in butter into fine crumbs. 4) Stir in vanilla, cranberries, pistachios, 4 T. orange juice, and orange zest. 5) Use your hands to knead the dough until it comes together and forms a ball. If the dough is too dry, add just enough orange juice to bring it together. 6) Shape dough into a log about two inches in diameter and wrap in plastic. Refrigerate for two hours or up to 72 hours.
7) Preheat oven to 325°. Cut slices of cookie dough about ¼ inch thick. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar (optional). Place cookies on baking sheet and bake for 10-12 minutes or just until cookies are set. Do not over bake. 8) Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely. Store in airtight container for 3 days or freeze for up to 3 months
EGGNOG CHEESECAKE BARS Vegetable oil cooking spray, to coat the pan ¾ c. + 3 T. sugar 1 lb. cream cheese, room temperature 1 large egg yolk 1 T. + 1 ½ t. flour 1 t. vanilla extract ¼ t. salt 12 graham crackers, finely ground (yield 1½ cups) 2 oz. unsalted butter, melted 2 large eggs ¾ c. eggnog 1 T. plus 1 t. Brandy ½ t. freshly grated nutmeg, plus more for dusting
1) Preheat oven to 350°. Coat a 9-inch square baking pan with cooking spray. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool. 2) Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining ingredients and beat until smooth. Pour filling over crust.
Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight. 3) Cut into 18 bars. Lightly dust tops of bars with freshly grated nutmeg just before serving
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SPICES Cardamom
Cardamom’s citrusy, floral quality works well with all kinds of food. Use whole pods in stews, curries and rice puddings, and grind the tiny seeds inside for baked goods or sprinkle a little on rice dishes or roasted veggies.
Vanilla Bean
These spices have been harvested , traded and coveted since ancient times. Here, we appreciate them mostly as baking spices, but they can all be used in sweet and savory dishes. Have fun experimenting this season!
Nutmeg & Mace
Nutmeg and Mace are from the fruit of an evergreen tree native to the Spice Islands; inside the fruit is the seed—nutmeg —wrapped in a bright red lacy covering—mace. Nutmeg’s warm flavor pairs well with rich foods. Mace is more pungent but can be used similarly.
Star Anise
Vanilla’s flavor has no substitute. It has been paired with chocolate since Incan times, and it goes great in a marinade for roasted pork. Whole beans can be reused—let them dry out and place them in a jar of sugar to make a deliciously fragrant vanilla sugar.
Star Anise is the fruit of a small evergreen tree native to China. Each point of this star-shaped spice contains a shiny brown seed that shares a primary flavor compound, anethol, with fennel and anise. It goes great with pumpkin and alongside roasted or braised chicken, pork or duck.
Ginger
Cinnamon
Ginger is warming, sweet and spicy. Add freshly grated ginger root to a marinade along with orange juice, soy sauce and chopped onions for meats or tofu. Finely chopped crystallized ginger will give a sweet kick to all your holiday cookies, and a little sliced ginger root is great in a hot toddy.
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Cinnamon makes everything smell like the holidays. The sticks can be used to season apple cider or mulled wine, and they give a Middle Eastern flavor to stews. Try ground cinnamon on roasted squash, sweet potatoes, or a cup of hot cocoa.
Schedule AUTUMN 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 16 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 instructional handouts or copies of the recipes in most cooking classes. Snacks and a sample of each menu item will be served. A complimentary glass of wine is offered to students 21 and over in most classes, and additional glasses are available for purchase.
PARKING Complimentary parking is available on the first floor of the parking garage at 28th and S. After 5:30 pm and on weekends all levels of the garage are available. Please do not park in the lot in front of the store.
CANCELLATION POLICY: Fee is non refundable and classes are non transferable with less than a 48-hour cancellation notice. Menus may change due to availability of seasonal ingredients. We expect all students to behave in a safe and respectful manner, and we reserve the right to refuse service to anyone. 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 vegetarian menu
a gluten-free menu (not a gluten-free facility)
must be 21 years or older to attend
a seasonal dinner
a vegan 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 DE Cooking School MO Thursday, October 4 6-7 pm • $10 Join us for a mini-cooking class and get a taste of what our Cooking School has to offer. Chef Lucia will offer tips for great cooking skills, share some favorite ingredients and prepare Spanish goat cheese stuffed piquillo peppers. Sign up for special deals on Co-op cooking classes! Pre-registration is required. Lucia Oliverio
French Cooking: The Nice Region
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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
Tortellini Workshop Monday, October 9 6-8:30 pm • $55, $49* Warm up with a comforting bowl of tortellini that you can create in your very own kitchen. Learn the art of making ring shaped pasta in this hands on workshop. We'll make dough from scratch and fill it with a four cheese herb filling, then enjoy our ravioli with freshly made vodka marinara sauce. Lucia Oliverio
Ramen Workshop Wednesday, October 10 6-9 pm • $65, $55* Discover how to make your own ramen and soup stocks from scratch! Sawako will share the basic techniques and the best ingredients for perfect noodles and traditional chicken and pork based broth. She will also offer tips about regional variations from Japan and how to customize your ramen. Sawako Ama
KITCHEN With
Rick Mahan acclaimed chef and owner of the waterboy and onespeed Restaurants
Fall Soups MENU
Vegetable Minestrone Chicken Soup Crushed Potato-leek Soup New England Style Fish Chowder
Vegan Curries Thursday, October 11 6-8:30 pm • $55, $49* Sweet and spicy, creamy and crunchy— curries are an explosion of flavors and textures. We'll create vegan curries and accompanying dishes: learn to make freshly roasted and ground garam masala; dal tadka; aloo palak; layered vegetable biryani, and sweet carrot kheer. Shankari Easwaran
How to Boil Water
In The
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Monday, October 15 6-8 pm • $10* Learn what a chef is talking about when using terms like sauté, sear, simmer, poach and boil. We’ll take a common sense look at pro equipment, review measurements, and discuss flavor basics from around the world. Light snacks provided. David Nelson, Industry
OCT. 16
T U E S D AY 6 - 8 : 3 0 pm
In the Kitchen with Rick Mahan: Fall Soups
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Tuesday, October 16 6-8:30 pm • $65, $55* Join Rick Mahan, owner and chef of The Waterboy and OneSpeed restaurants, as he demonstrates how to make some of his favorites: brothy vegetable minestrone; and classic chicken soup; as well as thick and hearty crushed potato-leek soup; and New England style fish chowder. This master chef has something for everyone! Rick Mahan
Vegan Desserts
DE
MO
Thursday, October 18 6-8 pm • $55, $49* One of the great joys of fall is a warm treat straight out of the oven. Join Marga as she teaches some of her fall staples: apple crisp with whipped cream; carrot cake with coconut cream frosting, chocolate brownies and marzipan chocolate drops. Marga Den Hoed
Harvest Happy Hour Saturday, October 20 1-5 pm • $15 We’re celebrating the Co-op’s 45th birthday! Join some of our favorite breweries, cheesemakers and food artisans for beers and snacks as we enjoy some ‘70s tunes spun by DJ Larry (Flower Vato)
The Art & Science of Cheesemaking: Parmesan Tuesday, October 23 6-8:30 pm • $65, $55* Join Sacha Laurin as she guides you through creating the iconic Italian hard cheese, Parmesan. Following age-old Italian tradition, we will be making our Parmesan-style cheese in a copper vat with fresh local milk. Impress your friends and family with your own homemade Parmesan! Sacha Laurin, Winters Cheese Company
CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
19
Cooking Classes Date Night: Autumn Harvest
MENU
All organic, local, vegan, gluten-free, & sugar-free
HORS D'OEUVRE Spiralized Carrot Salad almond feta, pomegranate seeds, balsamic vinagrette
FIRST COURSE Fall Flatbread cauliflower crust, roasted red lentil hummus, caramelized onions, sage roasted butternut squash, micro-greens
SECOND COURSE Autumn Risotto broccoli, spinach, sweet peas, thyme, tarragon & fresh lemon basil
DESSERT Raw Pumpkin Spice Tarts nutty crust, pumpkin custard, date caramel, coconut dream cream
SUNDAY, OCTOBER 28 • 5 PM
Friday, October 26 • 6-8:30 pm $120, $110* per couple The leaves are falling and the brisk evenings are calling us to enjoy the flavors of fall. Bring a date or a friend for a night of hands-on fun. Each couple will learn to make creamy butternut squash soup; Italian herb roasted chicken; mushroom ragu with creamy polenta, and a rustic Italian apple cake. Lucia Oliverio
Coffee: Seed to Cup Saturday, October 27 DE 10-11:30 am • $15, $10* MO Explore the journey of coffee. Pachamama Coffee Cooperative is owned by coffee farmers who grow, pick, mill and ship their coffee to Sacramento. Cruz will demonstrate various brewing methods, and we will taste different Pachamama single origin coffees and blends as we learn the best ways to brew a more sustainable cup of coffee. Cruz Conrad, Pachamama Coffee Cooperative
Food Simply Pop-Up Dinner
Chef Dave Nelson brings Industry to the Co-op. Learn the techniques behind the recipes just like you would in culinary school.
Mon. to OCT. How Boil Water
15
6:30-8:30 pm
MOTHER OCT. THE SAUCES Mon.
29
6:30-8:30 pm
Mon. ART & SCIENCE NOV. THE OF EMULSION
12
20
6:30-8:30 pm
CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
Sunday, October 28 5-7:30 pm • $55 Community and food come together in this plant-based pop up from Food Simply. Enjoy dining with your community and savor a spiralized carrot salad; fall cauliflower flatbread with roasted red lentil hummus; autumn vegetable risotto, and raw pumpkin spice tarts.
The Mother Sauces Monday, October 29 DE MO 6-8 pm • $49, $40* Learn three French mother sauces—béchamel, velouté and espagnole—the base for countless classics like creamy sauces and pot pies. This course will lay out the foundations for you in a simple and fun way. What we make in class will depend on which ingredients are at their peak that day. You'll learn the techniques to effortlessly create perfect sauces in your own kitchen. David Nelson, Industry
Asian Street Foods
DE
MO
Tuesday, October 30 6-8 pm • $55, $45* Join Mayumi as we learn to make yakisoba from Japan; chicken satay with spicy peanut sauce from Singapore; beef pho from Vietnam, and pajeon— green onion pancakes with chili soy sauce from Korea. Mayumi Tavalero
Indian Curries Thursday, November 1 6-8:30 pm • $59, $50* Learn to use freshly ground spices and make your own curry sauces from fresh ingredients to create a variety of exotic curry dishes: spicy and tangy pork vindaloo; creamy butter chicken; fragrant kashmiri pilaf, and sweet carrot halwa for dessert. Shankari Easwaran
Co-op Wine Tasting Saturday, November 3 1-5 pm • $15 Sample and save on dozens of wines. Meet the winemakers, choose some new favorites for all your holiday celebrations, and taste caviar with Tsar Nicoulai. Special discounts on select wines all weekend.
Cooking Classes The Keto Thanksgiving
Holiday Pie Workshop
Tuesday, November 6 DE 6-8:30 pm • $55, $45* MO Enjoy your favorite Thanksgiving side dishes while sticking to your low carb or Ketogenic diet. Mayumi will turn iconic dishes into low carb friendly ones. Our menu includes Parmesan crackers; savory stuffing; rich gravy; classic green bean casserole, and pumpkin cheesecake bars. Mayumi Tavalero
Saturday, November 10 1-4 pm • $75, $65* Jill will share her prizewinning crust recipe and simple techniques for making a flaky mouthwatering crust every time. In this workshop we will make a full sized apple cranberry pie with a lattice top from scratch for your holiday festivities—learn to measure, mix and roll. Then make the filling and top it off with beautiful lattice work. Jill Simmons
Vegan Thanksgiving Thursday, November 8 DE MO 6-8 pm • $59, $50* Gather around the table for a plant-based Thanksgiving. These mouthwatering dishes will give you the warm satisfaction of the holidays. Our menu includes stuffed seitan roast; green bean casserole; creamy mashed potatoes and celery root; savory mushroom and onion gravy, and pumpkin pie with whipped cream for dessert. Marga Den Hoed
Teashop: All About Green Tea
DE
MO
Saturday, November 10 10-11:30 am • $35, $30* In this workshop for tea lovers, Sawako will share the joy and the art of brewing and pouring tea and discuss its many health benefits. Enjoy sencha green tea; Moroccan mint green tea; jasmine green tea; and a vegan matcha latte, paired with tea time snacks. Sawako Ama, Director of Temple KUKURI - Japanese Tea and Meditation Center
The Art & Science of Emulsion
DE
MO
Monday, November 12 6-8 pm • $49, $40* They say oil and water don’t mix. This class proves those so-called experts wrong! Chef Dave de-mystifies vinaigrettes, dressings, mayonnaise and aïoli by teaching you the techniques that create all these variations. We’ll also explore hot emulsion sauces like hollandaise. Enjoy samples of the evening’s creations. David Nelson, Industry
Discovering Artisan Cheese
DE
MO
Thursday, November 15 6-8 pm • $65, $55* Learn about the world of artisan cheese. Handcrafted in small batches using traditional methods, these are the cheeses dreams are made of. We’ll talk about how cheese is made and aged while tasting 12 different cheeses plus accoutrements. Leave with knowledge for making a successful cheese plate and how to select the perfect cheese for any recipe. Sara Crocker, Cheesemonger
The Art & Science of Cheesemaking: French Style Triple Cream
Holiday Cookies and Treats Workshop
Tuesday, November 27 6-8:30 pm • $65, $55* The French are famous for luscious triple-crème cheese. Think Brie and Camembert taken to a new level of buttery decadence! Learn about the triple-crème tradition with cheesemaker Sacha Laurin. Make your own triple-crème chaource to age to perfection in time for the holidays. Sacha Laurin, Winters Cheese Company
Thursday, December 13 6-9 pm • $65, $55* Jill will share her decorating secrets for beautifully adorned cookies. We'll decorate sugar cookies and enjoy them in class with homemade hot chocolate. We'll also make and gift wrap almond biscotti, decadent hot chocolate mix and white chocolate peppermint bark to give away as gifts. Jill Simmons
Elegant Appetizers and Wine Pairings
Holiday Ravioli Workshop
DE
MO
Thursday, November 29 6-8:30 pm • $65, $55* Your holiday party will shine with these festive appetizers. Join Jill as she teaches us how to make twice baked baby potatoes with truffle caviar; shrimp, pink grapefruit and avocado salad; spinach and Gruyere in puff pastry, and seared duck breast with candied citrus. We'll taste and discuss pairing options with Walt. Jill & Walt Simmons
Cooking with Coffee Tuesday, December 11 DE MO 6-8 pm • $59, $50* Think outside the mug! If you're a coffee lover, you'll be delighted to know that you can add depth of flavor to your cooking with a little coffee. Enjoy bold flavors: bacon and goat cheese stuffed figs with coffee balsamic glaze; winter greens with pears and coffee vinaigrette; a coffee rubbed pork loin roast, and coffee cake with brown sugar pecan topping for the finale. Mayumi Tavalero
Monday, December 17 6-8:30 pm • $55, $49* We’ll make fresh pasta from scratch and prepare roasted beet ravioli with mascarpone thyme filling with a simple garlic sauce, and Gorgonzola butternut squash ravioli with a brown butter sage sauce. Lucia Oliverio
Tamales For the Holidays Tuesday, December 18 6-8:30 pm • $59, $50* Chef Adam will lead our tamalada as we learn to make homemade masa, salsa and avocado crema. We’ll each prepare a dozen green chili and pepper jack cheese tamales. Feliz Navidad! Adam Lovelace
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Wellness and Community Wellness Wednesday: Knee to Foot
Stress and Burnout Self-Care
Wednesday, October 17 9-11 am • Free Learn how to keep your body moving pain free! In this class, you will learn self care practices to loosen up from knee to foot and keep that area of the body mobile and happy. Designed for seniors, but open to anyone. FitsomStudios
Wednesday, November 7 6-7:30 pm • $15, $10* Stress and burnout negatively impact a large majority of us, and the signs are sneaky and can happen fast. The good news is that we can learn to recognize the signs in ourselves and others to be able to prevent it and recover quicker. This workshop is perfect for those intererested in starting a self-care practice at home to live a happier more fulfilled life. Jen Durkee of The Yoga Seed
Wellness Wednesday: All Bodies Yoga Wednesday, October 17 2-3:30 pm • Free As the name implies, this class is for any person with a body—that’s you! All Bodies Yoga is designed to be inclusive for all body types, with special consideration for those living with disabilities, chronic pain or injuries. Designed for seniors, but open to everyone. Jen Durkee of The Yoga Seed
Anti-Inflammatory Toolkit Monday, October 22 6-8 pm • $15, $10* 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 antiinflammatory processes and the often overlooked systems that need support in order to keep your body healthy and vibrant. Antonella Aguilera-Ruiz, ND
Female Hormone Imbalance: Finding a New Peace Wednesday, November 14 6-7:30 pm • $15, $10* Certified herbalist and author Sarah Abernathy details easy ways to manage hormone related problems like mood swings, irregular cycles, perimenopause symptoms and beyond with a targeted diet and specific herbs and supplements. You will learn natural ways to reduce stress, improve your mood and put your hormones back on track— wherever you may be in your life journey. Sarah Abernathy, Herbalist
Wellness Wednesday: No More Stiff Neck! Wednesday, December 19 9-11 am • Free Learn how to keep your body moving pain free! In this class, you will learn self care practices to loosen up the neck to keep you feeling mobile and happy. Designed for seniors, but open to everyone. Fitsom Studios
WORKSHOPS Succulent Propagation and Gift Making with TufaRock Wednesday, November 28 6-8 pm • $45, $35* Participants will take cuttings from a variety of colorful succulents and learn how to create a beautiful, personalized arrangement for the holidays. Care instructions will be covered so your new little plants will thrive for years to come! Plants, pots and soil included. Joe Triglia of TufaRock Designs
Wreath Making Workshop at Good Humus Produce Saturday, December 1 10 am-4 pm • $75 includes a farm fresh lunch Learn to make beautiful wreaths of dried herbs, flowers and greenery from the farm and add a natural homemade touch to your holiday gift giving. Students will take their creations home to use as decorations or gifts. A farm fresh lunch and a tour of the gardens are included. Class will be held at Good Humus, Capay, CA. Annie Main, Good Humus Produce
Homemade with Jolie: Skincare Gifts Wednesday, December 12 6-8:30 pm • $45, $35* Learn how to make spa quality body care products using natural ingredients that make great holiday gifts. In this hands-on workshop, we’ll create a dreamy winter salve; a simple lip balm; an oatmeal bath soak, and an invigorating sugar scrub. Students will take home what they make in class and have a framework for creating more gifts at home. Jolie Laudicina
22
CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
Kids and Teens
Kids
and
Teens
IN THE KITCHEN
Ages 10-17
Classes are hands on and all students will make 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. Instructor: Chef Adam Wadhwani and Co-op Staff
Pasta
Dinner to Impress*
Holiday Treats
Fresh Ricotta Ravioli
Goat Cheese Stuffed Chicken Breasts
Make Raspberry Thumbprints
Friday, Oct. 12 4:30-7 pm • $49,40*
Sage Butter Sauce Homemade Tiramisu
Friday, Nov. 9 4:30-7 pm • $59, $50*
Potato Gratin Crispy Crostini
Friday, Dec. 21 4:30-7 pm • $49,40*
Flaky Baklava Decorate Sugar Cookies
Arugula Salad with Vinaigrette
SEEDS Imagine the
possibilities in a seed! Class will be held in the Youth Garden at 2140 Chase Drive in Rancho Cordova
S AT U R D AY OCTOBER 13
*Designed for students with an adventurous palate and confidence in the kitchen.
9:30-11:30 AM • $15
Learn about seeds, what they are made of, how to grow and care for them and why they are important.
ENGAGE MAKE MEET CREATE
in fun, educational activities a farm fresh snack the farm animals something to take home
Suggested ages 3-9. This is a child-focused farm experience. Registration is for children only, one adult may accompany each child.
AUTUMN BREAKFAST In this class, we work together in the kitchen to make real food with a healthy helping of fun!
Sprouting
Pumpkin Pancakes Homemade Butter Homemade Applesauce Apple Tasting
Ages 6-9
Kinder
COOKS & BOOKS
Thursday, October 25 4-6pm • $35, $25* BENJI AND THE 24 POUND BANANA SQUASH Story time meets snack time as we read a fun story and make a snack with winter squash. With guest reader, Nate Halsan, from the Sacramento Public Library
Ages 4-6
at t
Thursday, November 15 2-3 pm • $15, $10*
he C
o-o p!
Free Event!
Wear Your Costume, Bring Your Bag and Trick or Treat on Every Aisle!
OCT. 31
WED. | 4 PM
CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
23
Farm Classes Staying Healthy with the Winter Season
Herbs for the Heart and Circulation Saturday, October 13 9:30 am-12:30 pm • $25 Candis will discuss the various conditions that can affect the heart and circulation. She will show you ways to help keep the circulation strong and various herbs that can help with regulating the heart as well as herbs for the emotional heart. This is an experiential hands-on class. Many herbs will be sampled and students will make herbal formulas to take home. Candis Cantin, Integrative Herbalist, Counselor & Teacher
Sustaining the Environment with Native Plants Saturday, November 3 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, California Native Plant Society
Saturday, November 3 1-3 pm • $20 According to Traditional Chinese Medicine, one of the best ways to maintain good health is to balance your body with the outside world. Nature's cycles affect not only the external climate, but also our internal health and wellbeing. This lecture will feature seasonal approaches to nutrition, disease prevention, and mind-and-body fitness. Tian Li. Wu, L.Ac MSTOM, Tian Chao Herbs & Acupuncture
Introduction to Permaculture and Forest Garden Design Saturday, November 10 12-3 pm • $25 Permaculture uses nature's design to grow food, fuel, fiber and medicine for our needs while also enhancing the land at the same time. You will get a crash course on how and why permaculture works, learn how to establish a food forest garden that is the best physical manifestation of nature and how to create a social demonstration model in your neighborhood. This class is lecture and hands-on. Matthew Trumm, Treetop Permaculture
Fruit Tree Care Saturday, December 1 1-4 pm • $25 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. Half of this class will be held outside in the orchard, so please wear appropriate clothing and footwear. Soil Born Farms Staff
Wild Edibles: Acorns Tuesday, December 4 6-8 pm • $25 Learn how to forage and cook with wild edible foods. Acorns are nutritious, high in protein and naturally gluten free. This hands-on class focuses on how to make acorns into a tasty flour. You'll go home with recipes on how to cook with this healthy alternative to white flour. 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, Soil Born Farms
Beginning
Home Gardene r we e k e n d i n t e n s i ve Learn the essential topics to help the new gardener create and maintain a thriving, abundant edible organic garden.
Sat. Oct. 20 – Sun. Oct. 21
9 am-4 pm • Registe r at soilborn.org
24
CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
Succulent Wreath Workshop Wednesday, December 5 6-8:30 pm • $25, (plus a materials fee of $60 payable to the instructor in class) Discover how to make beautiful succulent wreaths while making your own to take home. You will learn how to prepare cuttings, how to care for your wreath to keep it beautiful year after year and 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 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.
on the horizon
autumn ’18
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.
soilborn.org “Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.” —Stanley Horowitz
Young and old will find just the right pumpkin at the farmstand
Join Kellan’s Garden Team Volunteers meet every Wednesday morning from 9:30 am-12:30 pm. Come play, make friends, get your hands in the soil and nourish your spirit. We need help tending our teaching gardens (medicinal herbs, native plants, flowers, market garden, butterfly sanctuary, orchard and succulents) and support greenhouse activities. Stay after for a cup of tea. Kellan will share herbal wisdom and life lessons she’s learned from plants. 12:45-1:30.
Gratitude
All of us at Soil Born Farms are grateful to the Co-op for partnering with our nonprofit farm and education center for the past 16 years. The generosity and support we have received from the Board of Directors, management, staff and members have helped nurture the seed of our vision, cultivate progress, sustain and grow eight interconnected programs and dream big. We are at a pivotal point in the development of the Center for Food, Health & the Environment and we need your help to serve our community. Please donate before Dec. 31. Thank you! www.soilborn.org
Field Days
Volunteers help with weeding, harvesting and seasonal tasks that help the farmers. Saturdays from 9:30 am–12:45 pm Sign up in advance for a fun way to work up a sweat and get fit.
Save the Date!
We’ve got something for everyone at Soil Born Farms. To view a complete schedule of fall activities or register for a walk, class or a course visit soilborn.org. Free Composting Workshop Wednesday, October 3 • 6-7 pm The Art of Herbal Medicine Making One Tuesday, October 9 • 5:30-8:30 pm The Art of Herbal Medicine Making Two Tuesday, October 23 • 5:30-8:30 pm Kitchen Gardening Thursday, October 25 • 6-8 pm Artisan Pizza Workshop Saturday, October 27 • 1:30-5:30 pm Winter Herbal Wellness Tuesday, November 13 • 5:30-8:30 pm Introduction to Urban Backyard Beekeeping Saturday, November 17 • 9 am-noon Herbs for Healthy Digestion Saturday, December 1 • 9 am-noon Gifts from the Garden Thursday, December 6 • 6-8 pm
Birds Walks with Naturalist Cliff Hawley Get to know the birds and critters that make their home at the American River Ranch. Saturdays, 8 am-10 am. October 20 • November 10 • December 8
Become a CSA Member
Fall/Winter shares are available For info call 916-363-9685
Saturdays at the Farm
8 am-12:30 pm 2140 Chase Dr. right off the bike trail next to Hagan Park. Stop by and enjoy a country experience in the city. Stock up on winter squash, pumpkins, greens and soup-making ingredients at our Farmstand. You can’t beat the flavor of “fresh from the field” produce. We feature specialty items from local farms, Grindstone Bakery breads, culinary herbs and seasonal veggies from our greenhouse, medicinal herbs and succulents. Check out Millie’s Mercantile, you’ll find tools for sustainable living and practical gifts for cooks and gardeners. Our culinary team offers simple recipes featuring seasonal vegetables for you to taste. Enjoy hot beverages, Magpie Café baked goods and more at Phoebe’s Tea & Snack Bar. It’s the perfect pit stop along the American River bike trail. Check our website for the activities, live music, tours, classes and winter/holiday hours. Artists and photographers are welcome.
Neighbors Helping Neighbors
Do you have persimmons or citrus trees in your yard? Throughout Sacramento, thousands of pounds of fruit goes unpicked every year. Our Harvest Sacramento program connects volunteers to unused neighborhood fruit trees to harvest it and donate it to local food lockers. If you’d like to have your tree harvested by our volunteers, or if you’d like to become a volunteer harvest leader, we want to connect! To get involved contact: Nick Anicich (nanicich@soilborn.org) 25
Join us in the largest thanksgiving run in the country!
Celebrate 25 years of Run to Feed the Hungry! Register for $35 ($20 for youth) when you sign up as an Early Bird by Thursday, November 15.
Early Birds
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receive this shirt guaranteed in your size!
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SACRAMENTO NATURAL FOODS CO-OP
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THE FORK MAGAZINE AUTUMN 2018
27
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INTEGRATIVE SKIN CARE WELLNESS FAIR SATURDAY
OCTOBER 20TH
5:30 - 8:30 PM
SHERATON GRAND SACRAMENTO 1230 J STREET, 13TH & J STREET SACRAMENTO, CA 95814
Explore new products for your skin, learn from experts, win raffle prizes, enjoy DIY stations, sample services from local vendors, and more! The first 500 attendees will also receive a goody bag. Use COOP5 at checkout for $5 off registration! Register @ bit.ly/SCWFair
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History • Birding Botany Adventure Hikes
AT SACRAMENTO NATURAL FOODS CO-OP!
Your Local Guide to Wellness, Balance, & Transformation: Hike Sacramento’s largest open space preserve. Come explore the trails on a Saturday or pre-register for a docentguided tour. Calendar and registration at : sacramentovalleyconservancy.org
Holistic & Wellness Practitioners Yoga Studios • Healthy Restaurants Counseling & Guidance • Natural Beauty Classes, Events, Mixers • And More!
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THE FORK MAGAZINE AUTUMN 2018
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SACRAMENTO NATURAL FOODS CO-OP
mbistis@golyon.com
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Join us in the largest thanksgiving run in the country!
Celebrate 25 years of Run to Feed the Hungry! Gather 12 of your friends and family member to form a team for $55 per adult ($35 per youth) by Thursday, November 1.
TEAMS receive this custom shirt with your team name on the back!
exoticplantsltd.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 916 732-3143 ads@sac.com
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THE FORK MAGAZINE AUTUMN 2018
31
th
sat oct 20 Photo
Samples&
tastings
Booth
beer cider snacks at the
1 to 5 pm
happy
hour
at the corner of r and 29th • sac.coop