Warm greetings from your Board.
I hope you had a wonderful holiday season and are enjoying a healthy start to the New Year. January can be an ideal time to reflect, refresh and plan as 2023 unfolds.
As I move through my third year on the Co-op Board, I feel fortunate to be part of this dynamic organization and to contribute to furthering the mission of this important cornerstone of our community. I have also come to learn that our Co-op is a large and rather complex organization(!), with a range of diverse business, social, cultural, philosophical and human issues and concerns to balance and to manage – all while striving daily to deliver on its core mission.
While food prices soar, so too does the cost of providing excellent jobs and of procuring and delivering quality food in a safe and healthy environment. Your Co-op, and your Board, are committed to meeting this challenge of providing nutritional, high quality food that is accessible and of good value.
While the $100 Ownership fee is meaningful, the ‘payback’ can be quick and manageable. This 1 time fee can be paid in installments at the register over an up to a 2-year period. In an e ort to help reduce any financial burden of the $100 ownership equity requirement, an eligible CAN owner can agree to apply their annual patronage dividend(s) until the $100 equity investment is paid in full. Upon payment of the full ownership equity, regular issuance of the patronage dividend will resume. and is also fully refundable if you ever choose to leave the Co-op or move away).
Keep your $ where your Heart Lives! (Not sure where I heard this, but I like it!)
Being an active Co-op Owner is an investment in both you and your loved ones’ health and in the community. A strong and vibrant Co-op is an economic catalyst for our broader community, helping to feed and grow our Local Economy. In a thriving natural food focused ecosystem, a dollar spent locally is recycled and repurposed repeatedly. This creates a virtuous Network or Flywheel e ect, allowing a food system to further strengthen and expand. This in turn increases our region’s resiliency, stability, job retention and support of families, culture and community.
The Co-op is fortunate to be in very strong and stable financial condition, a position that has been methodically built over many years of sound management, prudent decisions and exceptional community support. This financial strength has allowed AFC to weather prior periods of distress, and positions it to navigate future di culties and uncertainty, while continuing to invest in and expand upon the Co-op’s core mission and values for the next 50 years and beyond.
With gratitude, Mark Gi s Co-op Board Treasurer
Key Herbals to Enhance Clear Thinking with Herb Pharm
Wednesday, January 4th at 6PM Free
Love • Feed • Serve: Italian Feast with Shivaani Rose Strand
Thursday, January 19th at 6pm
$40 for General - $35 for Co-op Owners - $20 for Sta
Thursday, February 6th at 6pm
$40 for General - $35 for Co-op Owners - $20 for Sta
Vogue Vegan Valentine Cookies with Eden Paulazzo of Paulazzo Pasticceria
Thursday, February 9th at 6pm
$40 for General - $35 for Co-op Owners - $20 for Sta
Mastery of Herbs & Spices 101 with Michelle Guerrie
Saturday, March 11th at 12pm $40 for General - $35 for Co-op Owners - $20 for Sta
Exploring Allergies: From Food to Environment with Dr. Michael Hummel
Wednesday, March 1st at 6pm Free
Love • Feed • Serve: Taco Night with Shivaani Rose Strand
Thursday, March 16th at 6pm $40 for General - $35 for Co-op Owners - $20 for Sta
I fell in love with Ramen while living in Tokyo 20 years ago, and still try to recreate a genuine experience at home, especially with the return of the cold weather. We’re not talking styrofoam cups in dorm rooms here folks! There are five elements to good Ramen:
Broth - (Co-op Housemade broth)
Tare - Tare is flavor that is added to the broth that often imparts the signature flavor of the shop. That brings us to my suggestion: Miso Master Chickpea Miso Paste! It gives a creaminess to the already luxurious broth and ups the umami. (I also like to add a bit of chili garlic paste to bring some heat.)
Next time we’ll talk Noodles, Toppings, and Aromatic Oil.
Mata ne!
Chris · Prepared Foods Assistant Manager
Gri n Creek is my favorite local co ee roaster and I wake up every day with a cup or two of their Colombian Medium Roast (but IMO any of their Central or South American medium roasts will do). I special order it by the 5 pound bag for extra co ee beans and $$ savings.
Phil · IT Manager
Japanese white sweet potatoes are one of my favorite foods (found in produce with the other sweet potatoes). They are full of fiber and rich in vitamins, minerals, potassium, iron, and copper. They are drier and starchier than other varieties of sweet potato; creamy, flu y, and light in texture; sweet and nutty, and surprisingly versatile. They are delicious roasted on their own (I imagine they'd be dynoooomite drizzled with some ghee). They make excellent oven fries, or can be added to veggie bowls or salads. As with most things, they are amazing with fried eggs. I've eaten them roasted whole and drizzled with nut butter, honey, and cinnamon. I've put them in smoothies, and even made a favorite vegan frosting with them.
Courtney · Wellness Assistant
Think you’re too hungry to cook dinner? Think again! Just seven minutes in an air fryer and these crispy, tasty treats are hot and juicy - ready for dipping into ketchup or Dozen Cousins Mexican Pollo Asado sauce and devouring! And now that you’ve quelled your immediate hunger, you can prepare the rest of your meal! These tenders are so delicious, they were our Thanksgiving meal’s “mock turkey!”
Andrew · Grocery Assistant
Simple Mills crackers ( also the cookies and baking mixes) are all amazing. What's so amazing, you ask? They are all grain free, gluten free, dairy free and most are made with around 7 ingredients and they taste delicious! My favorite cracker flavors are the garlic ( pictured) and the rosemary and sea salt.
Jessica · Front End Assistant
Plant based nacho cheese that's so good, it's hard to believe! Believe the hype! LOCALLY MADE!!! Find it in the Fresh Salsa Cooler
Barry · Interim General Manager
If you haven’t tried Ruby Jewel’s ice cream sandwiches you are in for a treat! My favorite is the lavender lemon, but they come in an assortment of extraordinary flavors.
Mahlea · Events and Education Coordinator
This stu is SO good! It is an excellent grain free granola option. In the mornings I like to eat it with a sliced banana and some Nancy’s whole milk honey yogurt, or just straight out of the bag when I am out on a hike.
· Produce Floral Coordinator
Rachel
I absolutely love adding this tincture from Herb Pharm to my water to help soothe any jitters after my daily co ee. It really helps add balance to my day. It's like a magic potion.
Crystal · Wellness Team Buyer
Most weeks the majority of my days start with a bowl of steel cut oats from the AFC Kitchen. Raisins for sweetness and walnuts boost the protein. Though I'm a weirdo who likes my plain with a little dairy. You won't find a heartier breakfast at a better price anywhere in town.
Tiger · System AdministratorI know what you are thinking...cottage cheese??
I used to hate cottage cheese too, until I tried Nancy's and now it is an essential resident of my fridge. It's so tasty and full of life. Use it as a straight up dip for your favorite dipping vehicle, or I like to put it on Gardein plant-based chicken tenders (in the frozen aisle) - YUM!
Fray · Accounts Payable Assistant
Cassava flour is SO yummy and versatile. I use it to make wonderful (easy) flatbreads and wraps. It works very well in baked goods and so many other things that require flour. It has a nice taste on its own without adding a weird flavor to favorite recipes. A fantastic gluten free alternative!
Betsy · Accounts Payable Supervisor
Great alternative to dairy creamer and fully foamable! Give it a try.
Drink your water! 10% of profits go to pulling plastic out of our oceans.
Death to plastic!
Billy · Grocery Assistant ManagerEveryone is welcome to shop at the Co-op and deserves to have access to organic, healthy, and a ordable foods. The Ashland Food Co-op’s CAN program strives to support economically challenged co-op owners by o ering a discount to eligible families and individuals.
CAN participants will receive an everyday 10% discount throughout the store. Enrollment is simple! Visit our website at AshlandFood.Coop/CAN or stop by the Information Desk for an application.
Must be an Ashland Food Co-op Owner- In an e ort to help reduce any financial burden of the $100 ownership equity investment, an owner can agree to forfeit their annual patronage dividend(s) until the $100 equity investment is paid in full.
Must provide current enrollment documentation for one of the programs listed below (dated within a year of today’s date). A picture of the physical SNAP/EBT or other enrollment cards do not qualify for eligibility.
• SNAP (Supplemental Nutrition Assistance Program; also known as EBT)
• TANF (Temporary Assistance for Needy Families)
• WIC (Women, Infants & Children)
• Medicaid
• SSI (Supplemental Security Income)
• SSDI (Social Security Disability Income)
• HUD (Housing and Urban Development)
• HTBA (Home Tenant-Based Assistance)
• Section 8 Assistance
Once your application has been reviewed and approved, the 10% C.A.N. discount will be associated with your ownership. The discount will be automatically applied at the registers during checkout.
Annual Enrollment is one year from the application date. Please provide an email address and you will be notified of your renewal deadline a month before it expires. Please re-enroll before the deadline to avoid interruption of your discount benefit.
Vitamin D has recently gained popularity for its many health benefits. Although we call it a vitamin, it really acts more like a hormone. Unlike other vitamins, our bodies make Vitamin D with the help of ultraviolet rays (UV-B) from sunlight. However, living in a more northern climate (above 35 degrees latitude), where we wear extra layers of clothing and hunker down indoors in the winter, makes us more susceptible to Vitamin D deficiency. Just like other hormone deficiencies, low Vitamin D can lead to many significant health consequences such as autoimmune diseases, osteoporosis, and even cancer. Ironically, staying indoors and subsequently becoming deficient in Vitamin D makes us more vulnerable to colds, flus, and other infections. Fortunately, we do not need to strip down and sunbathe in the middle of an icy tundra to raise our levels of Vitamin D! Although it's no replacement for the health benefits of sunlight, taking a Vitamin D supplement can make a big di erence for overall well-being.
There are two primary forms of supplemental Vitamin D. Vitamin D3 (cholecalciferol) is the form of Vitamin D that humans and other animals make, while Vitamin D2 (ergocalciferol) is primarily from plants. Both forms have similar benefits; however, Vitamin D3 is more potent and less prone to toxicity. Vitamin D supports bone health, absorption of calcium, and has diverse immune system benefits. Numerous studies show Vitamin D enhances our immune system against infectious diseases and cancer and helps to regulate our immune system in both preventing and improving autoimmune diseases, inflammation, and musculoskeletal pain.
If you're looking for food sources of Vitamin D, cod liver oil, wild caught salmon, mackerel, tuna fish, and morel mushrooms are all decent sources, if eaten regularly and in high enough amounts. Taking Vitamin D as a supplement makes it easier to get the right amount and avoid toxic environmental "additives". I recommend taking 5000 IU (125 mcg) of Vitamin D3 daily in the winter and every 2-3 days in the summer (if you're getting sunlight). These doses are a relatively safe approach to remaining Vitamin D su cient but it's important we don't end up with Vitamin D levels being too high as well. Although Vitamin D blood tests remain controversial as to their accuracy, it's important to check in with your physician to determine what your levels are, and to make sure that you are taking the right amount to avoid levels being too low or too high.
(no, not that Will Smith)
Will recently celebrated 30 years of professional food styling. He attended the California Culinary Academy in San Francisco in the 1980s. He then trained in New York City with the prominent stylist Rick Ellis. William has styled over 40 cook books and developed a respected editorial flair by creating visuals that are loose and playful.
In 2007, William returned to the west coast and worked with Bon Appetit and Hillshire Farms, among others in the Los Angeles area. William, who now resides in Ashland, also produces and co-hosts a monthly food segment on Je erson Public Radio: Savor.
Preheat the oven to 350 F. Line a jelly roll pan with parchment. In a large bowl combine oats, nuts, seeds, coconut, salt and cinnamon. Mix together oil, syrup and vanilla, pour over and mix well with the granola mixture. Pour granola into the prepared pan. Bake until golden brown on top about 25 minutes. Allow to cool completely, break up in a large bowl, add dried fruit and zest. Keep in an airtight container.
Season: November-February
Balanced acidity, high sugar Eat fresh Seeds: few Easy-peel: yes Satsuma has a red-orange, leathery, oily peel known as “zipper skin” that clings so loosely to the flesh that it can tear o in just a few pieces. Fragrant, juicy, and sweet and one of the most popular citrus varieties.
Season: February–June
High Acid, Moderately Bitter
Juice, Eat Fresh Seeds: few Easy-peel: no Star Ruby grapefruit, prized for its deep red color and exceptional flavor, is recognized for its nearly smooth skin and characteristic dark pink blush. The redder the flesh, the sweeter the taste. Star Ruby boasts the darkest flesh of all red grapefruit varieties. Pink, yellow, or sometimes green skin. Juicy with a sweet-tart flavor.
Season: March–June
Mild Acid, High Sugar Eat Fresh Seeds: no Easy-peel: yes Gold Nugget is considered to be one of the best flavored citrus in the world. Its pebbly skin is golden orange, aromatic, and easy to peel. Its easily segmented flesh is deep-orange, tender, extremely sweet, and always seedless.
Serves: 6. Prep time: 45 minutes.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cups vegetable stock or water
1⁄2 teaspoon saffron, crumbled
4 cloves garlic, chopped
1 large red bell pepper, chopped
1 1⁄2 cups paella or risotto rice (or medium- or short-grain white rice)
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon salt
1⁄2 teaspoon cracked black pepper
2 medium tomatoes, chopped
1 medium zucchini, quartered lengthwise and sliced
1 can artichoke hearts, quartered
1 15-ounce can navy beans, drained
1⁄2 cup frozen peas, thawed
1. In a large skillet or paella pan over medium-high heat, heat the olive oil and saute the onion until clear and soft, about 5 minutes. While the onion cooks, measure the vegetable stock or water and crumble the saffron into the liquid to infuse.
2. To the pan, add the garlic and peppers and stir for a minute, then add the rice, tomato paste and paprika, and stir to mix well. Cook, scraping the bottom of the pan, for about 2 minutes. Add the stock mixture, salt and pepper to the rice mixture and stir well. Reduce the heat to medium-low after it comes to a boil. Simmer for 15 minutes, stirring occasionally.
3. Add the tomatoes, zucchini, artichokes, navy beans and peas and cook for 5 more minutes.
4. Test the rice. If it is still a little crunchy, cover the pan and take off the heat to steam for 5 minutes or so. Serve hot.
Serves 6. Prep time: 4 hours, 55 minutes; 20 minutes active.
1 cup raw cashews, soaked and drained
1⁄2 cup water
1 tablespoon fresh lemon juice
2 tablespoons olive oil 4 cloves garlic, pressed 1⁄4 cup nutritional yeast 1 teaspoon salt 1⁄4 teaspoon turmeric 10 ounces frozen spinach, thawed, drained and squeezed dry
1 14-ounce can small artichoke hearts, drained and coarsely chopped
2 tablespoons panko (optional)
Toast or crackers
1. Place cashews in a bowl of cool water in the refrigerator at least 4 hours prior to preparation.
2. Preheat the oven to 375°F. Lightly oil an 8-inch square or 1-quart round baking dish and reserve.
3. Place the drained cashews, water, lemon juice and olive oil in a blender and blend until very smooth, scraping down as necessary. When smooth, add the garlic, nutritional yeast, salt and turmeric and blend to mix well.
4. Scrape the puree into a large bowl and stir in the spinach and artichoke hearts. Spread in the baking dish and sprinkle with panko, if desired.
5. Bake for 25 to 30 minutes, until hot and slightly browned on top. The dip can be prepared and refrigerated, tightly wrapped, up to 2 days before baking. Once baked, cover and refrigerate the cooled dip for up to 4 days.
Serves: 5. Prep time: 25 minutes.
1⁄2 block extra-firm tofu, drained and patted dry
1 teaspoon vegetable oil
2 cups shredded cabbage
1 large carrot, halved and thinly sliced 4 ounces button mushrooms, sliced
1 large yellow onion, slivered
1-inch piece fresh ginger, minced
2 cloves garlic, chopped
1 tablespoon tamari soy sauce
2 teaspoons toasted sesame oil
3 cups cooked medium-grain brown rice
2 large scallions, diagonally sliced
1. Slice the drained tofu into cubes.
2. In a large saute pan, over medium-high heat, drizzle the vegetable oil. Add the tofu and stir, and then add the cabbage, carrots, mushrooms and onions. Stir frequently, scraping the pan to keep the vegetables from sticking, for about 4 minutes, until the cabbage is browning and the vegetables are crisp tender.
3. Add the ginger, garlic, tamari and sesame oil and stir for a minute, until the pan is nearly dry. Serve over brown rice, topped with scallions.
In this flavorful bowl, tofu and brown rice combine with crisp-tender stir-fried veggies to provide 11 grams of protein per serving.
Serves 6. Prep time: 30 minutes.
2 teaspoons vegetable oil or ghee (clarified butter, frequently used in Indian cooking)
1 inch ginger root, peeled and sliced 2 cloves garlic, peeled 2 teaspoons ground cumin 1⁄2 teaspoon ground turmeric 2 teaspoons ground coriander 1⁄4 teaspoon cayenne 1 cup coconut milk (or light coconut milk) 1 teaspoon brown sugar 1 tablespoon tomato paste 1⁄2 teaspoon salt 2 15-ounce cans chickpeas, rinsed and drained 1⁄4 cup cilantro, chopped
1. Heat a large skillet over high heat. When hot, add the vegetable oil or ghee, the ginger, garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant.
2. Add the coconut milk, brown sugar, tomato paste and salt, and mash and stir to incorporate the tomato into the sauce as it comes to a simmer. Add chickpeas and stir. Reduce heat as needed to maintain a simmer, stirring often, until thick.
3. Sprinkle with cilantro just before serving.
With 8 grams of protein in each serving, this simple chickpea dish is silky with coconut milk and flecked with spices and fresh cilantro.
former
General Manager of Ashland Food Co-opIt has been an honor for me to serve the Ashland Food Co-op’s community of owners, shoppers and employees.
During my decade as General Manager I have found that for the majority of our directors and sta , this is not a mere job. Meeting our community’s passion for high quality, and superior product standards is more akin to a spiritual calling. I relish my time working with such a dedicated team and look forward to our shared association in the years to come. As a community member I will continue to enjoy the quality and service that are the hallmarks of the Ashland Food Co-op!
As I hand o the baton for the next chapter, I am grateful for the di erence our Co-op makes in our community. And while nurturing this community, the Co-op supports over 150 employees. We are able to live, raise families, and contribute back thanks in large part to good wages and benefits. We are so fortunate for the opportunities the Co-op a ords us to do well while doing good.
I’m excited to transition leadership to Barry Haynes who joined the Co-op as a Produce Assistant in 1995! He quickly assumed the department manager role where he kindled many of our key producer relationships and initiated the Co-op’s acclaimed Organic Certification. In 2018 Barry pioneered the then new role of Store Manager where he makes our store and customer experience shine! He’s ideally suited to step in as Interim General Manager while the Co-op Board of Directors conducts a national search for our next permanent General Manager.
I extend my sincere thanks to all who have contributed to the success of the Co-op and to the career highpoint this has been for me.
Thank you!
2020 was the first year of Change for Good partnerships - a register round-up program to benefit a monthly slate of organizations- voted on by Ashland Food Co-op owners.
January - Ashland Food Angels
February - OHRA
March - Klamath Bird Observatory
April - Pollinator Project Rogue Valley May - Talent Maker City June - Maslow Project
July - Southern Oregon Land Conservancy
August - ACCESS
September - Center for Nonprofit Legal Services
October - AFC Gives Community Fund
November - Indigenous Peoples' Month
December - Rogue Valley Farm to School
Know an organization that would be a great fit for 2024?
Applications to become a 2024 Change for Good partner open in February 2023 (to be on the ballot in May). Visit AshlandFood.Coop/Change-Good for more information.
This fall the students helped measure the area for raised beds for the pollinator garden and moved 5 yards of soil that was donated from Central Point’s Biomass One. Students were introduced to the Mason Bee and their habitat, and had an opportunity to sketch di erent designs for Mason Bee houses. We even harvested bamboo on campus for the nesting tubes.. now we’re ready to plant our pollinator garden in the spring!
Bee Heroes America is the second part of our educational training with veterans in Southern Oregon who benefit from the therapeutic power of beekeeping. Recently we had the opportunity to meet with nearly 100 sta from the Veterans Administration to talk about the next phase of the program… stay tuned!
We are currently in the planning phase of implementing a ‘dry’ rain catchment system for our Rain Catchment Education and Implementation program with the help of our 3rd-5th grade students, faculty, and parent volunteers. Now that rain has arrived, the students can begin calculating gallons of rainfall and planning for overflow!
Our grant pays for the pick-up of compostable food scraps from the Farmer’s Market! Plus, as a direct result of the support from Ashland Food Co-op and Ashland Rotary for this free community program, Flavia Franco (Southern Oregon Food Solutions) created a program to span the winter hiatus. While not free, the group drop-o site (at Bellview Grange) comes with a fee that is significantly less than individual service. About 40 households have signed up!
We did a huge shopping trip and were able to purchase a variety of high-energy snacks. Despite the space shortage at Walker’s temporary site, the sta has managed to dedicate a fridge for the emergency snack pantry. This gives us the option to purchase perishable items, which makes it easier to provide high-protein items!
Farmers Markets’ weekly youth program: we established a raised garden bed and stone spiral labyrinth that the kids planted and cared for throughout the season. Other memorable projects included a honey bee demonstration by local youth beekeepers, a plum tree giveaway for kids to take home and plant, a farm animal petting zoo, forest mound gardening, edible mushroom logs, saving seeds, watershed activities, and the year ended with our annual Upcycle Art Contest and Trash Fashion show which (to our great delight) had many youth participants!
We are o to a great start with the Food Forest outdoor education program. Some highlights so far: Members collected 50 cups of Elderberries from Grizzly Peak for use in a Medicinal Plants workshop: How to make elderberry syrup (coming in February). Students learned about grains being grown in the Rogue Valley, thanks to Chris Hardy from Hardy Seeds. Students collected 2 weeks of food waste from their school lunches to make their own compost (taught by Flavia Franco from Southern Oregon Food Solutions). Then we made a cold compost with leaves, manure, and food waste, mulched the Food Forest, and discovered living soil under a microscope!
Happy Smiles is back in full swing.
Between September 1st and December 2nd the Happy Smiles team has visited 6 schools, and provided screenings to 332 children who received: 338 dental screenings, 273 fluoride applications, 377 sealants placed on 103 children, and 229 referrals for follow-up dental care.
Equipped with 40 gift cards, we have given ten of these to people in need so far. One of the recipients is a mother and daughter, both with celiac disease. Ashland Food Co-op’s
The funding received for the Ashland Bike Program was used to pay for two instructors to teach 4th and 5th grade students at Helman Elementary bicycle safety education.
Rogue to Go is a program overseen by Be The Change Rogue, a local non-profit.
Be the Change Rogue wanted to see a simple way to get food to-go without all the disposable dishware. Rogue To Go was born to serve this need. Rogue to Go is convenient, accessible by all businesses, and helps reduce the huge amount of trash produced by typical takeout meals. Through Rogue to Go, you can support the Rogue Valley’s amazing culinary scene and create a more sustainable future for our area!
Rogue To Go was developed by Roxane Beigel-Coryell and Risa Buck during their service on the City of Ashland’s Conservation Commis sion (now the Ashland Conservation and Climate Outreach Commission). What started as a pilot program overseen by the City of Ashland became a program run by Be The Change Rogue and a Rogue To Go Advisory Team.
Rogue To Go has been made possible by the participation and encouragement of the original restaurateurs who were willing to try a new way. Five eateries in January 2020 have grown to nine and counting- even throughout a pandemic and devastating wildfire. Growth under these conditions demonstrates the community’s hunger for this solution.
Our goals include providing a service that supports local business while o ering a solution for customers’ desire for ‘on the go’ convenience minus the environmental degradation reflected in mainstream “consumerism”. Our ultimate goal is that Rogue To Go will be a part of the paradigm shift for “how we do business,” in Southern Oregon- designed to be self-sustaining and replicable in other places!
