1st Street Beet - The Gratitude Issue

THE ISSUE

Fall 2023

VOLUME No. 11

JUMP IN

FALL 2023 VOLUME No. 11

TABLE OF CONTENTS

Fall GRATITUDE Issue

03 Embracing a New Chapter

06 Classroom Calendar

12 Co-op Crew Favorites

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Co-op Carrots

from Mahlea, AFC’s Education Coordinator

18 New to the Co-op Crew

24 The Art of Charcuterie

08

Peak Season

26 First Fruits

21

A Look Into Kwanzaa with Sara Huque

10 From the Board

Rainbows & Butterflies

22 Connecting with Our Community

32

38

Delicious Dishes to Honor the Seven Principles

Board of Directors, Sponsoring Local & Change for Good

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

EMBRACING A NEW CHAPTER Over the past eight months, I have had the privilege of serving as the Interim General Manager. It has been a truly rewarding experience. I am deeply grateful for the opportunity to have led this organization during such a pivotal time.

Now, it is with great pleasure that I introduce our new General Manager, Nick Hardee. Nick brings a wealth of knowledge and experience from the natural foods industry. His leadership qualities, dedication to sustainability, and commitment to community make him an excellent fit for our Co-op.

I want to extend a warm welcome to Nick and assure you that the Co-op is in capable hands. I have had the opportunity to work closely with Nick during the transition, and I am confident that his vision and expertise will propel the Co-op to new heights. Together, we will continue to uphold our cooperative values and serve the Ashland community with excellence.

As I transition back to my role as Store Manager, I am filled with gratitude for the incredible team we have at the Co-op. The staff's dedication, hard work, and unwavering commitment to our mission have been instrumental in the Co-op's success. I am privileged to work alongside such remarkable individuals who continuously strive for excellence.

I want to express my deepest appreciation to all of our Co-op customers. Your support, loyalty, and active participation in our cooperative community have made the Ashland Food Co-op the thriving community hub it is today. I am honored to be a part of this incredible journey and look forward to the bright future ahead under Nick's leadership.

Thank you for supporting your local Food Co-op!

Barry Haynes Store Manager

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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I cannot convey how grateful I am to have this wonderful opportunity as the new GM for The Ashland Food Co-op. The warm and welcoming community of Ashland is something that resonates deeply with me and I look forward to serving the Co-ops owners and community.

Having been in the natural foods industry for almost 20 years, I feel as though the Co-op is a resource that supports my values which allows me to support my family, my work and the community I live in.

Having joined the Co-op, I can see how it also plays a major part in the lives of the individuals that work and shop here.

I am honored to be a part of the community and look forward to the continued success of the Ashland Food Co-op.

Nick Hardee General Manager

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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CLASSROOM CALENDAR

10

OCTOBER

October 14th, 12pm – 2pm $20 Employees l $35 Owners $40 Community

Winter Squash Jubilee Michelle Guerrie

October 21st, 12pm – 3pm FREE

Fall Festival PAGE 6

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

CLASSROOM CALENDAR

11

NOVEMBER

November 9th, 6PM FREE

November 15th, 6PM FREE

Joanne Lescher, Communication Facilitator

Beverly Foster, Ayurvedic Practitioner & 500hr Ayurvedic Yoga Instructor

Communicate the Tough Stuff without Blame or Criticism

12

DECEMBER

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Introduction to Ayurveda

Saturday, December 9th, 11am – 3pm | FREE

Gingerbread Cookie Decorating Party Please RSVP on Eventbrite

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CO-OP CARROTS

from Mahlea, AFC’s Education Coordinator

carrots Est. 1972 When organizing events at the Ashland Food Co-op, I aim to cater to all interests. As a Co-op, we are not just a grocery store, but an organization committed to the well-being of the community. My mission when scheduling classes and events is to look at our community as a whole and plan events and classes each individual will find enriching and engaging.

Every month, we offer at least one cooking class for a fee and a free wellness class or event for the community. All profits from cooking classes go directly to the instructors. Our wellness classes cover a wide range of topics including nutrition, meditation, and relationship communication. I’m always looking for community members interested in sharing their experiences with the community.

This fall/winter we have two wonderful community events. In October we will be hosting a Fall Festival in our courtyard. Families will be able to enjoy music, craft beer, and a pumpkin decorating activity. Food and drinks will be available for purchase, along with a silent auction. All profits from this event will be donated to Friends of the Animal Shelter(FOTAS).

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In December, we are excited to bring our cookie decorating party back to the classroom. This event will be free, but we ask for participants to reserve their spot and bring a nonperishable food item as an optional entry fee. All donations will be donated to the Ashland Emergency Food Bank.

Our Fall Cooking class is called Winter Squash Jubilee and is taught by the amazing Michelle Guerrie. This class will show some tips and tricks on what to do with an assortment of squash varieties.

It is a pleasure and an honor to work in partnership with so much amazing talent from our community. Although I can’t take every class myself, I learn so much from each instructor. I feel like each seat in every class and event deserves to be full. I encourage everyone to keep an eye on our online calendar for our upcoming events! ashlandfood.coop/events!

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

carrots Est. 1972

What is Co-op Carrots?

Co-op Carrots is an interactive and educational opportunity for kids ages 14 and under to learn more about their Co-op.

Co-op Carrots participants will receive a special Co-op Carrots backpack, stickers, name tag, and more! Ask any produce employee for an exclusive sticker of the month and receive a free piece of fruit!

Signing up is free, just visit ashlandfood.coop/co-op-carrots ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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FROM THE BOARD

RAINBOWS & BUTTERFLIES

TIMELESS SYMBOLS OF ETERNAL HOPE

A long note sung by a Board Member

This past summer, I was in a meeting with the Co-op’s Marketing Department when I was shown a selection of new stickers that were being designed for the store, including one that featured a rainbow, a butterfly, an infinity symbol, and the words: “You can be anything!”

I put all the stickers on my water bottle and went about my day, not thinking much more about it.

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At the time, my brother Kevin was in the ICU, a few hours north in Seattle. After the initial incident that had unexpectedly landed him there, he would hang on for just 9 days before passing away. He is the first of my five siblings that I have lost. Kevin was a Seattle attorney who, in his work and in his life, held to the principle of “Peace. Let it begin with me.” This meant a willingness to change his approach, to listen, and to find deeper compassion for himself, his own family, and the community around him. In doing so, he created a powerful network of support for families going through divorce.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

In my work as a Board member at the Co-op, I have to admit that I came in with a lot on my mind about how we could do better, and communicated my ideas in what was not always the most palatable tone. There have been many lessons for me to learn, some battles to get through, both internally and externally. My tone has softened as I’ve grown to trust that we all are working towards similar goals. My perspective has grown broader, and the level of respect that I hold for every working part of this store is more profound.

Which brings me back to the sticker.

My grief after losing Kevin has been a constant presence with me. As I’ve reflected on my brother’s life, as I’ve attended Co-op meetings, as I’ve biked, hiked, and ran, worked or cooked dinner, that butterfly rainbow sticker has been there on my water bottle through it all, taking on unexpected layers of meaning the more I happen to look at it. I’ve come to see the sticker both as a whole, and in four parts.

The rainbow is one. The rainbow is a symbol of hope and renewal for many different groups around the globe and has been for eons. From the land's view, the rainbow is an arch, but from the sky, it is a complete circle. The colors are a refraction of light bouncing off water that is seen differently by every individual who witnesses it. It symbolizes that although we all are rolling in different perspectives, different frequencies, different ideologies, we are all still made of the same light refracted in different ways.

The Butterfly; the majestic symbol for metamorphosis. After ingesting what it can from the world around, the caterpillar creates and retreats to its dark, silent cocoon breaking all of the information gathered into a chemical concoction.

Then it reforms itself into something spectacular.

The butterfly's emergence symbolizes the ability to take our experience and evolve into a person more wise, more engaged.

I have many times needed to retreat in order to process my experience, reform it, and then express it in a more effective, graceful way. The way I spread my wings and fly affects the whole.

The words, “You can be anything!” For me as a kid, this is really what I wanted to hear. This makes dreaming and imagining possible. As an adult, it means I have a choice in who I want to be, and how I want to navigate. Knowing my brother my whole life, I witnessed how he actively chose to be the best version of himself, even in moments when it could have been easier to choose less functional patterns.

Watching him evolve encourages me, his family, and friends to do the same. For him this meant learning to listen to others with more compassion, less judgment. I attempt to follow suit. It doesn’t mean that I will see the world the same, or agree all the time, just that I need to be more graceful in my approach.

The infinity symbol is the one that brings it all together as the symbol of balance, peace, harmony, and oneness. My brother achieved this in his life. For me, it is to practice choosing this in my personal life, and as I work with the Co-op Board who are striving to bring a place of balance into our community by working together with the owners, the wonderful staff, our regional farmers,and the people who come here to shop, eat, and gather.

What beautiful symbology. What a beautiful message.Throw in a unicorn and we have it made!

If you are in the Co-op with your kids, or just need a new sticker for your water bottle, check out the selection. The rainbow butterfly sticker is cool, and there are so many more that have been created to let you all know how much we appreciate our community.

Melissa Scudder

Vice President Ashland Food Co-op Board of Directors

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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CO-OP CREW

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

We asked our Co-op Crew what some of their favorite house-made products are and why!

For this issue we are featuring items made in-house at the Co-op and you might be surprised just how many there are! Aside from our yummy hot bar we have lots of goodies in the grab & go case, every day we have a selection of soups, more baked goods than we can count (our bakery is in the historic barn on A Street) and you’ll also find items in other parts of the store - like our bulk granola! Look for the house made label or ask a staff member to help you find items made right here in your Co-op!

Wheat-Free Peanut Butter Cookies “I haven’t had many baked goods that are wheat-free or vegan, but the peanut butter cookies are my favorite WF product baked here… crunchy edges and a chewy inside.”

–Jimmsie S., Baker ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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Cubano Sandwich “Wow I had our Cubano sandwich recently and it is SO GOOD!!! Truly the best thing I've tried in our deli so far and that's saying a lot!

A tender ciabatta bun with Dijon mustard, mayo with garlic and black pepper. Then delicious Beeler's ham, roasted pork loin, melted Swiss cheese and the perfect amount of pickles. Do yourself a favor and try one!”

–Lauren S., Prepared Foods Department Assistant

Caesar Dressing “Have you tried our house made salad dressings yet? You can really taste the difference when a dressing is made fresh and with organic ingredients. I keep one in my fridge at all times. There are four varieties - all delicious, but my favorite is the Caesar. You can find them in the produce section with the lettuce.”

–Fray C., Accounts Payable Assistant

Grain Free Scones “I can't do grains or dairy and when I feel like a treat these scones hit the spot.

Sometimes they have nuts in them and sometimes not, they always have chocolate chips. I love them both ways. They are tasty and not too sweet.”

Jessica G., Front End Assistant

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

House-Made Wheat-Free Granola “I freaking love this stuff. I love having it for breakfast with some Brown Cow maple flavored yogurt!!! It's soo yummy!”

–Amber O., Front End Floor Manager

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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Spinach Mushroom Gorgonzola Quiche “Want to treat yourself to some quick, fine cuisine?

It’s got your protein.

It’s got your carb.s.

It’s got your greens.

It’s got your flavor.

Just heat and eat.

AFC has your back!”

–Andrew Renema, Grocery Lead Receiver

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Artichoke Dip “This dip is one of the best thing the Co-op has going for it. It's a great addition to a Britt Festival picnic along with some pita chips or Field Day pretzels.”

–James D., Wellness Assistant Manager

Strawberry Rhubarb Muffins “Our traditional baked muffins are baked fresh Monday through Friday. They are so fluffy and always hit the spot.”

–Crystal B., Baker

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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NEW to the CO-OP CREW

JEN TRUMM

Jen was born in California (living in both So Cal and Nor Cal at different times) and moved to Southern Oregon in 2012 to provide a better quality of life for her and her family. As with many people who find themselves in Human Resources, it was not Jen’s first choice when attending college (Psychology and Teaching were her 1st two majors, in case you were curious). However, once she understood the field of HR and its impact on helping both employees and organizations thrive, Jen was hooked!

Along with two-decades experience in HR, Jen also received a certification as a personal life coach in 2021. The positive impact this certification has had on her career as a HR professional has been extraordinary – according to Jen: “all HR professionals would benefit tremendously from coaching.”

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A little more about Jen: she has been married for 20 years this October and has two sons (a senior at Oregon State University and a sophomore at South Medford High). She’s a lover of nature, meditates daily for her mental/emotional health (sometimes twice!) and is on an outdoor trail as often as possible. She loves camping and has a little camping trailer that she takes out several times each season.

Jen is overjoyed at the opportunity to come work as HR Manager for the Co-op. She knew before her first day she was stepping into something special and is thrilled at the opportunity to make a difference at the Co-op and in the community!

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

NICK HARDEE

I left the restaurant industry over fifteen years ago following a desire that I had to align my career with my lifestyle. In my aspirations to live a healthier, more grounded life, I found a sense of belonging in the natural food industry. Through my work, I was able to support the earth communities around me, and in doing so, connect with like-minded individuals.

Over the years I watched my small company grow and dominate many of the east coast natural food markets, becoming a notable competitor to major brands such as Whole Foods, Sprouts, and Trader Joes. I supported the evolution of this organization, opening new stores, training generations of young leaders, and ensuring that our actions continued to align with the company's core mission to protect and restore the environment.

As time went on, I began to see changes. The rapid growth that enabled financial success brought along cultural consequences of corporate America, and I found myself questioning whether massive expansion could still support individual

employees and local communities. I navigated through murky waters and decided that it was time to once again reconnect with my deep rooted desire to pursue meaningful, impactful work.

That's when I found the Ashland Food Coop.

A company that unites the health-based focus of natural foods with a community-centric approach to business, AFC brings something as simple as food to the frontlines of the community. I am absolutely honored to have the opportunity to lead an organization that supports our collective physical, emotional, and spiritual wellbeing. By offering quality, local food to the community of Ashland and giving back through grants, local initiatives, and community events, I know that we can continue to use our business to support the greater Rogue Valley and transform local economies.

I am incredibly grateful to be a part of the work that you all have begun at the Ashland Food Coop.

Let's continue to use the power of food to support ourselves, our earth, and above all, each other.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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ALL PROCEEDS WILL GO TO FOTAS

2023

SATURDAY OCTOBER 21 FREE EVENT • 12–3PM CO-OP COURTYARD Fun-filled afternoon of live music

by Jodie Jean Marston and Friends, food, craft beer, pumpkin decorating, and face painting

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ASHLAND FOOD STREET BEET NEWSLETTER VISIT WWW.ASHLANDFOOD.COOP/EVENTS FORCO-OP MORE• 1ST INFORMATION

PEAK SEASON

AS THE SEASONS CHANGE, SO DOES OUR SELECTION OF LOCAL PRODUCE. WE ARE LUCKY TO HAVE SO MANY WONDERFUL FARMS THAT WILL CONTINUE TO SUPPLY US WITH FRESH PRODUCE THROUGH THE FALL AND WINTER MONTHS. FRY FAMILY FARMS WAYWARD ACRES WANDERING ROOTS FARM HIHOE PRODUCE WHISTLING DUCK FARM RED BUTTE FARMS WHAT’S IN SEASON

Root veggies like potatoes, carrots and parsnips

Many varieties of squash

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

And of course pumpkins deserve a special call out this time of year!

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BA

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IN

G

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GI V

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CONNECTING WITH OUR COMMUNITY

CK

F O R OV E R

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For the first time in several years we hosted a gathering of our AFC Gives Committee members, AFC staff and our 2023 Change for Good Partners and Community Grants recipients. Everyone had a chance to mingle, make connections and hear about the 17 organizations’ projects we supported through our Community Grants Program. We’re already looking forward to next year!

The 2023 Community Grants recipients were: A Greater Applegate Applegate Siskiyou Alliance Armadillo Technical Institute Ashland Emergency Food Bank Ashland Flute Circle Cascade Pacific Resource, Conservation & Development Cave Junction Farmers' Market Golden Rule ReEntry Oregon Center for Creative Learning Parker House Project Phoenix Counseling Center, Inc. Rogue Valley Food System Network Siskiyou Field Institute Southern Oregon University Foundation St. Vincent de Paul The Low-Income Senior Foot Care Clinic Walker Elementary PTO

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Be a co-op owner with 13,000 of your neighbors & friends!

Come for the perks, stay for the purpose!

Support our local farmers and purveyors

FOR MORE INFORMATION ON HOW TO BECOME AN OWNER GO TO WWW.ASHLANDFOOD.COOP/BECOME-OWNER OR SCAN THE QR CODE! ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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THE ART OF

Charcuterie According to Merriam-Webster.com a charcuterie is “a delicatessen specializing in dressed meats and meat dishes.” So, pretty much the perfect appetizer! We especially love putting together a charcuterie board (or a grazing board if you prefer) during the holiday season. There’s no denying that building a beautiful board is an art form; we asked our own William Smith, a professional food stylist, to design a board and give us ALL the tips for creating a masterpiece!

1) Start with a board or platter (we used a board here and like that you can easily slice meats and cheese on it but a platter works well too) 2) Find your “functional props” - small bowls, cheese knives, spoons, etc. (Will calls this “hardscape”)

BERRIES

3) Use small bowls for olives, marinated cheeses, nuts and berries or grapes - we used Marcona almonds, fig salami, We’re All Nuts, a greek olive mix and fresh berries 4) Add your cheese - Will recommends at least one hard, one creamy and one semi-soft - we used Saint Andre Triple Cream Brie, Laura Chenel Goat Brie, Belgioioso Creamy Gorgonzola and Sierra Nevada Smoked Goat.

5) Add your charcuterie - we used salami, mortadella and prosciutto.

6) Fill in with sliced baguette, crackers, breadsticks, etc.

7) And finally, add some finishing touches like grapevines, herbs and berries.

Viola! You have a beautiful charcuterie board!

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MORTADE SAINT ANDRE TRIPLE CREAM BRIE

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

PROSCIUTTO

LAURA CHENEL GOAT BRIE

SIERRA NEVADA SMOKED GOAT CHEESE

WE’RE ALL NUTS

GREEK OLIVE MIX FIG SALAMI

VOLPI GENOA SALAMI

BELGIOIOSO CREAMY GORGONZOLA

MARCONA ALMONDS

ELLA

We asked Bruce, our beer and wine guy, for his suggestions on what wines pair well with a charcuterie board.

LONG WALK VINEYARD FIELD NOTES | Locally grown here in Ashland; Mourvedre, Grenache, Syrah, and Carignane grapes. Medium weight, red and dark fruits, great touch of black pepper.

UPPER FIVE SAUVIGNON BLANC EN JARRE | Local, Biodynamic vineyard. Clay amphora aged, native yeasts, unfiltered. Dry, fresh and vibrant. Pink grapefruit with a hint of nectarine.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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First Fruits: with Sara Huque Growing up in a second-generation Caribbean-American household, there was never an emphasis placed on Kwanzaa during the holiday season. There was never as much as an acknowledgment of its existence. I think back to grade school, it was a holiday that was usually compacted down into one brief lesson. Glossed over, never spanning over the course of one school day. I remember it being used almost interchangeably with other holidays. It was implied that it was a "black Christmas" of sorts, a holiday taught to school children before they were capable of comprehending race relations in a country that had a tumultuous history with the subject matter.

The transatlantic slave trade was full of atrocities, but one aspect many don't consider is how countless Africans were stripped of a rich and diverse cultural heritage because of it. On top of that, hundreds of years of assimilation have continued to eat away at what little had been passed on through generations.

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At the ripe age of 31, I recently did a personal deep dive into Kwanzaa to find the true meaning behind it. I'll share with you because I wished someone would have done so with me. Kwanzaa is a relatively new holiday so there is a plethora of written history available about the impetus and intention behind its creation. Created by American activist and professor, Maulana Ron Karenga in 1966, Kwanzaa is celebrated primarily in The United States from December 26th to January 1st.

Karenga wanted to create a holiday that would reaffirm and restore African heritage and culture (sans the exorbitant consumerism associated with the holiday season). As a result, Kwanzaa has become an amalgamation of many African-American foods and traditions and continues to be celebrated today.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

The word Kwanzaa is derived from the Swahili phrase for first fruits, “matunda ya kwanza”, a reference to traditional African harvest festivals. Kwanzaa can be celebrated in tandem with other seasonal holidays or on its own. One particularly meaningful ritual of Kwanzaa is the lighting of a ceremonial candle-holder called a 'kinara'. There is one candle for each of the seven days of celebration. Each of the candles symbolize one of the Nguzo Saba, or the 7 Core Principles of Kwanzaa. These principles served as a guiding compass for many African Americans though some of the most turbulent periods of American history. Within them are many universal truths, applicable to everyone. Here are those principles, as well as few ways you can incorporate them into your life this holiday season:

1.UMOJA (Unity)

To strive for and maintain unity in the family, community, nation, and race.

One simple way to attain umoja is to keep in touch with your loved ones. Time and distance can degrade relationships. It’s never too late to pick up the phone to check in with that friend or family member you haven't heard from in a while. While it might be tempting to proselytize and tell them all the things they could improve upon: their existence is enough. Treasure it.

2. KUJICHAGULIA

(Self-Determination)

To define ourselves, name ourselves, create for ourselves and speak for ourselves.

One way to embody kujichagulia is to show up in your truest form no matter what space you occupy. Assimilation is a survival tactic. It’s easy to hide parts of yourself to get ahead in the world.

Whether it’s how you wear your hair, the way you speak, what your interests are or who you love. It takes courage to sit in authenticity, but when you do, you give everyone you meet permission to do the same. Before you know it, you’ve got this amazing thing called community! (Or at least a better understanding of the people around you) ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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3. UJIMA

(Collective Work and Responsibility) To build and maintain our community together and make our community’s problems our problems and to solve them together.

The past few years have shown us we could all use more ujima. One way to accomplish this is to meet your neighbors. The whole is greater than the sum of its parts. Everyone has a tool or skill that you do not.

Many are too proud to ask for help: a task as simple as making a grocery trip to the coop or a ride to an appointment can be crucial for an elderly neighbor.

The stakes are high. Do what you can, when you can.

4. UJAMAA (Cooperative Economics)

To build and maintain our own stores, shops and other businesses and to profit from them together.

The Ashland Food Coop is well practiced in ujamaa.

We keep many local farms and artisans in business, so before you ‘add to cart’ at an online big box store, pay us or any local Ashland business a visit. Even better, seek out options from communities of color because decades of discrimination have decimated many economic opportunities for us and we need all the support we can get.

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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5. NIA (Purpose)

To make our collective vocation the building and developing of our community in order to restore our people to their traditional greatness.

One way to nurture nia is to look inward.

Cultivate purpose in your life outside of your career. Read a few books you’ve been putting off. Teach yourself a new language or instrument. Set both short term and long term goals for yourself. Anything you do to enrich yourself, enriches your community. Remember, a rising tide floats all boats.

6. KUUMBA (Creativity)

To always do as much as we can to leave our community more beautiful and beneficial than we inherited it.

The Rogue Valley is rich in kuumba. We are lucky to be surrounded not only by beautiful nature but many talented musicians, thespians and artists. When you participate in the arts you inspire generations to come.

This is not exclusive to the fine arts. There is potential for beauty in every aspect of life. So whether it’s karaoke night at your local bar, or an elaborate Shakespearean production, keep going. We can never have enough poets or printmakers. Baristas or baritones. Costume makers or caretakers.

Garbagemen or garage bands. Just keep going.

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

7. IMANI (Faith)

To believe with all our hearts in our people and the righteousness and victory of our struggle.

The final principle, imani, is the profound and enduring commitment to trust in yourself and others. The black community in our country has overcome so much. Guided by blind faith; we have made it through slavery, Jim Crow, and The Civil Rights Movement. Something within us knew a better world was out there, and through generations of persistence that world is beginning to take shape. Sometimes it feels as though small incremental change is not enough but we persevere nonetheless. Everyday Ashland is becoming more diverse. It looks very different than it did five years ago. We are fortunate to have reliable allies and advocates at AFC. All we can do now is keep showing up and doing our best.

Happy Holidays!

Sara Huque

EDI Co-Chair AFC Floor Manager Ashland Food Coop

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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Delicious Dishes to Honor the

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

MEALIE BREAD Mealie bread holds a special place in Southern African

culture, resonating with the principles of Kwanzaa in its celebration of unity, self-determination, and the rich tapestry of African heritage. As families gather during Kwanzaa to honor their African roots and affirm their commitment to community, this maize-based bread serves as a symbol of sustenance and togetherness, carrying forward the spirit of unity that defines both the holiday and the dish.

Ingredients

2 cups sweet corn kernels, (thawed if frozen, cut off of the cob if fresh), divided ½ cup milk 2 eggs, beaten lightly 2 Tablespoon salted butter, melted 1 ½ cups unbleached all purpose flour 2 Tablespoon cornmeal 2 Tablespoon sugar 2 teaspoon baking powder 1 teaspoon salt ½ teaspoon paprika

Directions

1. Preheat your oven to 350°F (180°C). Butter a 8 ½ x 4 ½ loaf tin.

2. Place 1 cup of corn and the milk into your blender and blend until the corn is nicely pureed.

3. Add the remaining 1 cup of corn and blend just enough to chop the kernels coarsely.

4. Transfer the corn and milk mixture to a medium bowl. Add the beaten eggs and melted butter.

5. Add the flour, cornmeal, sugar, baking powder, salt, and paprika to the bowl. Mix until incorporated and evenly moist.

6. Pour the batter into the prepared pan.

7. Bake the mealie bread for 45-50 min. Until a toothpick inserted into the center comes out clean.

8. Cool the bread in the pan for 5 minutes before turning the bread out onto a wire rack to continue cooling.

Serve warm.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

SWEET POTATO PIE

Sweet Potato Pie, often served during Kwanzaa

celebrations, symbolizes unity, as its warm and comforting flavors bring friends and family together to honor their heritage and the principles of this meaningful holiday.

Ingredients

2 cups mashed sweet potatoes 1/2 cup unsalted butter, softened 1 cup brown sugar 1/2 cup milk 2 large eggs, beaten 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 unbaked 9-inch pie crust

Directions

1. Preheat the oven to 350°F (180°C).

2. In a large mixing bowl, cream the butter and brown sugar until light and fluffy.

3. Add the mashed sweet potatoes, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Mix well until everything is thoroughly combined.

4. Pour the mixture into the unbaked pie crust.

5. Bake for 45-50 minutes, or until a toothpick inserted into the center of the pie comes out clean.

6. Let the pie cool for at least 15 minutes before serving.

7. Serve the pie as a dessert during your Kwanzaa celebration, and enjoy the delicious flavors of sweet potato and warming spices.

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JAMAICAN JERK CHICKEN Jamaican Jerk Chicken carries a powerful message

of heritage and community – two essential elements of Kwanzaa celebrations. This iconic dish hails from the vibrant Jamaican culture and embodies the principles of Kwanzaa, as it encourages unity and celebrates the rich traditions that connect us all, no matter our background, to the global tapestry of humanity.

Ingredients

1 medium onion, coarsely chopped 3 medium scallions, chopped 2 Scotch bonnet chiles, chopped 2 garlic cloves, chopped 1 tablespoon five-spice powder 1 tablespoon allspice berries, coarsely ground 1 tablespoon coarsely ground black pepper 1 teaspoon dried thyme, crumbled 1 teaspoon freshly grated nutmeg 1 teaspoon kosher salt 1/2 cup soy sauce 1 tablespoon vegetable oil 2 (3 1/2 to 4-pound) chickens, quarterer

Directions

1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.

2. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

DON’T FEEL LIKE COOKING? WE HAVE YOU COVERED.

We regularly feature all of these on our hot bar along with several other items you can add to your Kwanzaa feast, like Southern Style Mac and Cheese and Succotash.

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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BOARD OF DIRECTORS

Joanna Wnorowski Pecoraro Co-President

Kevin Bendaw Co-President

Melissa Scudder

Bob Kaplan

Larry Cooper

Erica Thompson

Ernesto Soto

Mark Gibbs

Vice President

Director

Secretary

Director

Treasurer

Director

Want to know more about the board of directors?

Visit www.ashlandfood.coop/board

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

JULY

Maslow Project

$9,129.31 AUGUST ACCESS

$7,697.67 SEPTEMBER

AFC Gives Community Fund

$6,313.65

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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We love supporting local!

July, August and September sponsorships

Ashland Food Project Ashland Schools Foundation Hearts With a Mission Northwest Seasonal Workers Association Medford Southern Oregon Soccer Academy

Ashland Food Project

Ashland Elks Lodge No. 944 Klamath Siskiyou Wildlands Center Peace Village Festival Keeping All Women Safe

Ashland Schools Foundation

Adelante Community Partner Jackson County Library Services Ashland Devo

Hearts With a Mission

Ashland Chamber / Travel Ashland Ashland High School Athletics Girls Volleyball Team Scienceworks Museum Jefferson Public Radio

Peace Village Festival PAGE 40

Southern Oregon Soccer Academy

Drukpa Mila Center

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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Everyone is welcome to shop at the Co-op and deserves to have access to organic, healthy, and affordable foods. The Ashland Food Co-op’s CAN program strives to support economically challenged co-op owners by offering 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.

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

Nourishing our community since 1972

OPEN DAILY 7 AM TO 9 PM (541) 482-2237 237 N. 1st St. Ashland, OR 97250 www.ashlandfood.coop

ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER

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ASHLAND FOOD CO-OP • 1ST STREET BEET NEWSLETTER