Local Love 2024
FROM THE GM
Dear Community,
As we embrace the warmth of summer, I’m happy to share our latest newsletter, which highlights our unwavering commitment to supporting local farmers and purveyors. At the Ashland Food Co-op, we believe that fostering strong relationships with our local producers is key to providing our community with fresh, high-quality products while also bolstering our local economy.
You may have heard the exciting news about our recent partnership to support Rolling Hills Farm’s peach production. Located in the beautiful Griffin Creek area of Southern Oregon, Rolling Hills Farm has become famous for its exceptional organic peaches, all thanks to the hard work and dedication of Dave Belzberg. For nearly 24 years, Dave has cultivated these amazing peaches using sustainable farming practices he learned in Canada, long before organic certifications were a thing. His commitment to “doing the right thing” has produced peaches that are nothing short of extraordinary.
When Dave announced his retirement, we were admittedly a bit anxious. His peaches are a summer favorite in our community, and we couldn’t imagine a season without them. That’s why our Board of Directors and I approached Dave with a proposal for AFC to assist with and support the peach production
at Rolling Hills Farm. We’re delighted to announce that this transition has been successful, and we will continue to bring these sweet, sun-ripened peaches to your tables for many summers to come.
The Co-op made another investment in our community with the purchase of Rogue Valley Roasting Company, also known as RoCo. This local favorite has the love of our community, and product standards that align perfectly with our Co-op values. We’re dedicated to supporting our new family members at RoCo. The incredible staff will now have access to an employee benefits package and an AFC discount. Rest assured, we’re keeping RoCo’s focus on locally produced baked goods, organic ingredients, wine, beer, and their delicious fair trade organic coffee beans roasted right here in Ashland.
Thank you for being a part of our journey and for your continued support of local farmers and purveyors. Together, we’re making a positive impact on our community and ensuring that the freshest, highest-quality products are always available at the Ashland Food Co-op.
Warm regards,
Nick Hardee
General
Manager,
Ashland Food Co-op
EVENTS & CLASSES Summer 2024
Wednesday, July 24th, 6pm Forks over Knives Screening Free Event
In an era of highly concentrated sugar and fat, where people are eating foods rich in calories but poor in nutrients, Forks Over Knives shines light on a health crisis and epidemic that we have the power of healing with a wholefoods, plant-based diet. The groundbreaking documentary Forks Over Knives gives us a glimpse into the health, political, ethical, and social consequences that come with the consumption of meat and dairy.
(Description adapted from plantmatterkitchen.com)
Sunday, July 14th, 10am - 3pm Rogue Valley Farm Tour Free Event
This free, family-friendly event brings you directly to the farmers, land, and animals that produce the delicious local food we enjoy in our fertile valley. Farm Tour participants will have the opportunity to visit multiple farms around the Rogue Valley, meet the farmers, learn about where local food comes from, participate in a variety of activities from tastings to field tours and learn about the abundance of our local food system.
AUGUST
Thursday, August, 15th 6pm Getting Fizzy With ItKombucha Brewing Fundamentals
Gil Phelps – Kombucha Ambassador
$50 Owners l $45 Community
$22.50 Employees
Kombucha is an ancient drink that has been attributed with many health benefits. This fizzy, fermented drink contains probiotics, antioxidants and B vitamins. Simple and fun to brew at home, this hands-on interactive class covers the entire kombucha brewing process. Each student may leave with their own jar of kombucha ready to ferment right in your own home.
Friday, August 2nd, 9am–11am N. Mountain Park Clean-Up Free Event
Join us at our quarterly N. Mountain Park clean-up. We proudly take part in Ashalnd’s “Adopts a Park program and invite our community to join us for our quarterly clean up. Coffee and snacks will be provided.
Wednesday, August 21st, 6PM A Matter of Trust - Responding with Ability
Abigail Stason (she/her/hers), Skillbuilder Certified WBENC + LGBTQ Free
In establishing trust, specific fundamental principles are necessary for responsiveness and dependability. With these basic elements in place, trust can flourish in everyday interactions. Join Abigail Stason for a workshop exploring the complexities and nuances of “trust.”
Note about the cost of classes. Thank you to our community for your continued support of our local economy. The Ashland Food Co-op curates our classes with the instructors and the community in mind. Due to a rise in the cost of goods, it is in the best interest of our instructors, that we increase the cost of our classes.
Wednesday, Sept. 18th, 6pm - 8pm
Life Performance Practices
A Training in Self-Awareness and Knowing Self
Sondra Bennett, founding director of LPP
Free
The way you act in life affects your health, relationships, happiness, and success. This presentation introduces you to a new way of acting, reacting, interacting, and being with yourself. Learn about your 5 Performance Styles, the comic and tragic sides of your character, and your transitional tool that gives you creative choice.
Wednesday, September 25th, 6pm - 8pm
Boost your Immune System and Sleep Better
Director of Botanical Affairs and Sarah Hasle, Herb Pharm LLC
Free
Join Karla to discuss how to prepare for a healthy fall and winter using herbs to strengthen immunity and promote restful sleep. We will discuss Herb Pharm’s incredible Regenerative Organic Certified™ farms and the beloved plants that support restorative sleep and optimal immune function.
Saturday, September 21st 12pm-3 pm
Heritage Recipes from the Balkans
Sophia Blanton: World Traveler & Macedonian Heritage Chef
$50 Owners l $45 Community
$22.50 Employees
Heritage Preserves: The Magic of “Ajvar”! Macedonian native Sophia Blanton shares a beloved heritage recipe from her home village, where families historically preserve bumper crops of peppers and eggplants by making delicious, hearty, plant-based Ajvar. Family-style class based on collective village production with various workstations, complete with story-telling and folkloric music.”
Thursday, September 26th, 6pm- 8pm I’m Just Here For The Sauerkraut, Fermenting Sauerkraut 101
Gil Phelps – Sauerkraut Ambassador
$50 Owners l $45 Community
$22.50 Employees
“Where there is beet soup and sauerkraut, there is plenty” – Old Polish proverb. With probiotics and fiber, this ancient food has been fermented for over 2,000 years. In this hands-on interactive class, every student will leave with their own jar of sauerkraut ready for fermentation in their home.
Co-op
Remember
We have several family events this summer we hope your whole family will enjoy!
Check out the Rogue Valley Farm Tour this year with your friends and family! Take a picture, tag Rogue Valley Farm Tour on Instagram or Facebook, and tell us in the post what you love about the Rogue Valley. Your submission will be entered for a chance to win a gift card to the Co-op (or the farmers market).
Also, don’t forget to sign up for Rogue Valley Farm to Schools Kids Camp! Eat your Way Around the World will take place July 8-11 from 9 am to 1:30 pm.
As always, sign up for our monthly email for recipes, craft ideas, coupon codes and more!
Join us for our August Park clean-up on Friday, August 2nd, 9:00 am to 11:00 am. We are proud to be a member of the Ashland Parks and Recreation Adopt a Park program, APRC manages 18 parks, 48 miles of trails, a golf course, multiple open spaces, and recreational facilities in Ashland. Because APRC heavily restricts the use of synthetic pesticides on parkland, it asks Ashland individuals, neighborhood groups, and businesses to help maintain parks, trails, and ball fields through its “Adopt-a-Park” Program.
From the Education Coordinator
MAHLEA RAMSEY
Summer brings us wonderful events connecting us to the community. As you plan your summer adventures, we hope you join us!
We are excited to once again partner with the Medford Food Co-op and Rogue Valley Food System network to bring you the Rogue Valley Farm Tour! We have been sponsoring the Farm Tour in this “choose your own adventure” format since 2016. This year, the tour will feature 29 participating locations and 5 nonprofit organizations.
The Farm Tour provides a unique opportunity for the public to explore behind the scenes and witness the agricultural abundance of our valley. Whether you are interested in tastings, field tours, fresh produce, honey or livestock, you can find it all on the Farm Tour. The Farm Tour is particularly special because it is one of the only times a number of these locations are open to the public, so don’t miss the chance to experience this firsthand.
With 29 locations across the Rogue Valley, how are you supposed to visit all of them?
We encourage guests to choose one area and
explore rather than trying to dive all over the valley.
3 - 5 Farms makes for a full day. Here are a couple of routes we would suggest.
Not open to the public - (These locations are usually not open to the public): Salant Family Ranch, Herb Pharm, Pacific Sensi and Blossom Barn Cidery.
Getting your buzz on - Love pollinators? Check out these locations: Garden Girl Farm, Agate Honey Bees and Wild Bee Honey Farm
For the Kiddos - There are 19 locations with special activities for kids! We recommend choosing 3- 4 so you don’t tire out your little one too much! Make sure at least one of your stops includes food and a bathroom break.
Late start! The Farm Tours official hours are 10 - 3, but you can still catch the action at these “Open Late” locations (please refer to the brochure or contact location for official hours): Itty Bitty Acres, Dos Mariposa, Lavender Ally, Plaisance Ranch, Troon Vineyard The English Lavender Farm, Dormouse Farm, Fox Run Farm and Dunbar Farms.
Tips for the Farm Tour
After a few years of farm tours I’ve learned a thing or two about what will make my day out at the locations the most enjoyable. Here are my top five tips for fun on the Farm Tour.
1 3 4 5 2
Start at the furthest location and work your way back. The Farm Tour can be a big day. So I get to my first location at 10 then work my way closer to home.
Plan a pit stop, some locations offer great eats right from the Farm or ranch. Take the opportunity to try some delicious local food.
Bring a cooler, you will probably end up with a few goodies, bring an empty cooler to preserve your bounty.
Plan your route ahead of time! Some locations are out of cell phone and GPS signals. Make sure you know where you’re headed.
Keep your pets at home.
Welcome Chris Byrne
SUSTAINABILITY MANAGER
We are excited to announce Chris Byrne has accepted the newly created Sustainability Manager position for the Ashland Food Co-op. Nick Hardee, AFC’s GM has been with us for almost a year and during his beautiful and wild ride with the Co-op, Nick quickly educated himself on all of the amazing Sustainability programs and initiatives we have in place and in progress. It was apparent to Nick that our Co-op needed more resources to support our Sustainability goals. It was a natural next move to turn the part-time Sustainability Manager position into a full-time role.
Chris joined the Co-op in 2021 as the Administrative Manager for the Prepared Foods Department and has also served as Sustainability Coordinator since 2023. Chris completed his GreenMBA in 2005, where he focused on food systems and innovation adoption strategies. He moved with his young family to Ashland later that year where he quickly found a deep love for the Rogue Valley biome and its people. He became a certified Permaculture Instructor in 2006 with Cascadia Permaculture Institute at Seven Seeds Farm in Williams.
“Ashland Food Co-op is known beyond the Rogue Valley for its Sustainability leadership,” said Chris Byrne. “My dual careers and professional passions have been in Food Service and Sustainability. Feeding people and being a good ancestor by caring for future generations on our one shared Earth are at the core of my purpose. The great news is that green business is good business. Properly designed Sustainability initiatives can be ecologically sound and also save money in cost centers like tipping fees for waste hauling, reduced energy demand, and more. I am honored to move forward with the work of the Sustainability Coordinators before me, and am delighted to continue with exciting new initiatives at Ashland Food Co-op!”
When Chris is not at the Co-op you can find him tending to his garden, hiking trails with his canine companion Hachi, and riding through town on his vibrant green converted electric cargo bike. Chris enjoys playing lap guitar on the porch to the birds and squirrels and has been known to compose an epic bowl of Ramen in his kitchen.
If you have any sustainability questions or thoughts for our Co-op, please email us at info@ashlandfood.coop
AFC participates in the nationwide Bicycle Benefits program. Customers purchase a sticker for a one-time $5 fee and can present it for discounts around the valley and across the country when they ride their bike.
Buy a sticker from the Info Desk, put it on your helmet, bike to the Co-op, and save 5% on each shop, which can be combined with any other discount.
In 2023, 445 Co-op Owners participated in the program to reward them for reducing their carbon footprint. Bicycle Benefits was used 10,057 times for $21,368.92 worth of discounts!
What is Green Way to Work?
GWTW is an AFC Staff program that encourages alternatives to single occupancy vehicle trips to work. Staff who ride their bike, take public transportation, carpool, walk, or any
BENEFITS
3,306
Sta chose the GREEN WAY to Work times in 2023!
other qualifying journey are entered into a weekly raffle for a $10 AFC Gift Card. Just one more perk working at the Co-op and another way we encourage our staff to lower their carbon footprint!
Supporting Our Local Economy
Shopping at the Co-op helps community businesses and keeps more resources in our local economy.
We offer a wide variety of local products from sprouts and peaches to soap and herbal tinctures. You can find local croissants, donuts, breads, and more in our Bakery department. Over 24% of all Bakery items are made locally.
In 2023, we sold products from 130 local vendors. Look for the blue shelf tags to easily find Local products on every aisle!
$3,615,636.99
Total Sales from local products 11% of total sales
137 Local Vendors
2023
IMPACT AT A GLANCE
$172,482 in needs based discounts (C.A.N.)
248 kW of Solar PV
349,555 kWh produced by AFC’s 3 Solar PV arrays
50.7 % of AFC’s electricity from our three arrays
100 % Renewable Electricity used
340 Renewable Energy Credits purchased
108 Carbon Offsets for Natural Gas use purchased
4,602 Rogue To Go meals served
22,177 Dine-in durable plates and bowls served
26,779 Single use containers in total avoided going to the Landfill
$21,368.92 Bicycle Benefits discounts
3,306 # of Green Way to Work Trips logged
28,000 Lbs of Food reclaimed by Food Angles (est)
100,000 Gallons of fodder to local farms (est)
$3,615,636.99 Total sales from local products: 11% of total sales
137 Local vendors
$87,048.99 Change for Good Donations from Shoppers
$29,820 AFC Gives Charitable Contributions
472 New Member Owners
13,132 Total Member Owners
8,122 Total Active Members (who made purchases in 2023)
$25.9M Sales to Member Owners
$692,000 Total Patronage Dividend
$85.20 Average Patronage Dividend by Owner
159 # of Staff
93 % of Staff working Full Time (27+ hours/week)
67 % of staff participation in employee retirement plan
87 % of staff are eligible for healthcare benefits
33.2M Total annual sales
50.4 % of sales from Organic products
$7.8M USDA Organic products
N. Mountain Park Clean Up Day
Ashland Food adoptedCoop a park!
August 2, 2024
9am to 12pm
We proudly take part in Ashland's Adopt-a-Park program and invite our community to join us for our next volunteer event. Co ee, snacks, and cold drinks will be provided.
Peaches to the People!
Rolling Hills Farm, nestled in the Griffin Creek area of Southern Oregon, is renowned for its exceptional organic peaches, thanks to the dedication of Dave Belzberg. For nearly 24 years, Dave has been cultivating these delicious peaches at Rolling Hills Farm.
Dave’s commitment to organic farming began in Canada, where he practiced sustainable methods long before certifications existed. “We grew things organically, but no one called it that. There were no certifications. We were just doing the right thing,” he recalls.
Dave’s hands-on approach, and the extraordinary flavor of Rolling Hills peaches, have created something truly special and every summer we wait eagerly for them to start rolling into the Ashland Food Co-op.
When Dave announced he was retiring, we’ll admit, we panicked a little. Our GM Nick and our Board of Directors went to Dave with a proposal for AFC to take over the peach production at the farm and we’re thrilled to announce that we’ll continue to bring Rolling Hills peaches to the people!
PEAK SEASON Summer Produce
Lots of bright and delicious produce is coming our way in the next few months! We asked Joe, our Produce Manager, to give us a peek at what’s in store for the store.
Check out Joe’s Picks for the season
Look for the Local label in the produce section and keep an eye out for produce from Fry Family, Wandering Roots, Shasta View, Red Butte Whistling Duck, HiHoe and Opatchen!
Summer in Oregon is a vibrant season for fresh, local produce, and the Co-op is your go-to spot for the best of the bounty. From juicy fruits to crisp vegetables, here’s a guide to what’s in season and at its peak this summer.
Fruits Vegetables
Apricots
Blackberries
Blueberries
Cherries
Melons
Nectarines
Peaches
Pears
Raspberries
Rhubarb
Strawberries
Oregon’s summer fruits are a treat. Early in the season, you’ll find apricots and strawberries, perfect for snacking or adding to desserts. Blackberries, blueberries, and raspberries follow, bursting with flavor for your smoothies, salads, or just by the handful.
Tomatoes
Beans
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Corn
Peppers
Summer vegetables offer endless possibilities. Fresh tomatoes are a must for salads, sauces, and salsas. Green beans are crisp and versatile, while beets add a sweet, earthy flavor to dishes. Broccoli and cauliflower are perfect for roasting or adding to stir-fries. Cabbage can be used in salads or slaws, and carrots add crunch to any meal. Sweet corn on the cob is a summer staple, whether grilled, boiled, or eaten raw. Finally, a variety of peppers –from sweet to spicy – can enhance your dishes with flavor and color
PEACH Recipes
Keep it simple with sliced peaches and ice cream or add fresh peaches to your smoothie. Too many peaches is never a bad problem - slice and freeze them, make a jam or can them to use all year long!
GRILLED Peaches
Grilled peaches are a delightful summer treat that brings out the natural sweetness of the fruit while adding a subtle smoky flavor. This simple yet elegant recipe is perfect for barbecues, picnics, or a quick and healthy dessert. With just a few ingredients and minimal preparation, you can transform fresh peaches into a gourmet delight that pairs beautifully with vanilla ice cream or a sprinkle of granola. Enjoy the taste of summer with these irresistible grilled peaches!
INGREDIENTS
4 ripe peaches, halved and pitted
2 tablespoons olive oil or melted butter
2 tablespoons honey or maple syrup
1 teaspoon ground cinnamon
Optional: a pinch of salt
Optional toppings: vanilla ice cream, whipped cream, fresh mint, or granola
INSTRUCTIONS
1. Prepare the peaches. Wash the peaches thoroughly. Cut each peach in half and remove the pits
2. Preheat the grill. Preheat your grill to medium-high heat (about 350°F to 400°F / 175°C to 200°C)
3. Coat the Peaches. In a small bowl, mix the olive oil or melted butter with the honey or maple syrup, cinnamon, and a pinch of salt if using. Brush the cut sides of the peach halves with the mixture, ensuring they are well-coated.
4. Grill the peaches. Place the peach halves cut side down on the preheated grill. Grill for about 4-5 minutes, until grill marks appear and the peaches are slightly softened. Flip the peaches and grill the skin side for an additional 2-3 minutes
4. Serve. Remove the peaches from the grill and place them on a serving platter. Optional: Top with a scoop of ice cream.
Peach TOMATO BURRATA SALAD
This refreshing peach tomato burrata salad combines the sweetness of ripe peaches with the acidity of cherry tomatoes, the creaminess of burrata, and the aromatic freshness of basil, all brought together with a tangy and slightly sweet balsamic dressing. Perfect for a summer appetizer or a light meal!
INGREDIENTS
Salad:
2 ripe peaches, sliced
2 cups cherry tomatoes, halved
1 ball of burrata cheese
1/4 cup fresh basil leaves
1/4 cup arugula (optional)
1/4 cup red onion, thinly sliced (optional)
Dressing:
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey
1 clove garlic, minced
Salt and pepper to taste
Garnish:
Flaky sea salt
Freshly ground black pepper
INSTRUCTIONS
1. Prepare the Ingredients. Wash the peaches and tomatoes thoroughly. Slice the peaches into thin wedges. Halve the cherry tomatoes. Thinly slice the red onion, if using. Tear the burrata cheese into smaller pieces. Rinse and pat dry the basil leaves and arugula, if using.
2. Make the Dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and minced garlic. Season with salt and pepper to taste. Adjust the ingredients according to your preference.
3. Assemble the Salad. On a large serving platter or in a salad bowl, arrange the peach slices and cherry tomato halves. Scatter the torn burrata cheese over the peaches and tomatoes. Add the basil leaves and arugula, if using, and thinly sliced red onion, if using.
4. Dress the Salad. Drizzle the dressing evenly over the salad. Gently toss to combine all the ingredients, ensuring everything is lightly coated with the dressing.
5. Garnish and Serve. Sprinkle flaky sea salt and freshly ground black pepper over the top. Serve immediately and enjoy!
FRESH Peach Salsa
INGREDIENTS
4 ripe peaches, pitted and diced
1 red bell pepper, finely diced 1/2 red onion, finely diced
1 jalapeño pepper, seeded and finely minced (adjust to taste)
1/4 cup fresh cilantro, chopped Juice of 2 limes
1-2 tablespoons honey or agave syrup (optional, for added sweetness) Salt and pepper to taste
INSTRUCTIONS
1. Prepare the Ingredients. Start by peeling, pitting, and dicing the peaches. Place the diced peaches in a large mixing bowl. Finely dice the red bell pepper and red onion, and add them to the bowl with the peaches. Mince the jalapeño pepper, adjusting the amount based on your heat preference, and add it to the bowl. Chop the fresh cilantro and add it to the bowl.
2. Combine the Ingredients. Squeeze the juice of two limes over the mixture in the bowl. If desired, drizzle the honey or agave syrup over the salsa for a touch of sweetness. Season with salt and pepper to taste.
3. Mix and Chill. Gently toss all the ingredients together until well combined. Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld together.
4. Serve. Serve the peach salsa chilled with tortilla chips, as a topping for grilled chicken or fish, or alongside your favorite Mexican dishes.
TIPS:
For added texture and flavor, you can include other fruits like diced mango or pineapple. If you prefer a milder salsa, omit the jalapeño pepper or use a milder variety of chili. This salsa is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
SIMPLE Peach Galette
INGREDIENTS
Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water (plus more if needed)
Filling:
3-4 ripe peaches, sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
To Assemble:
1 egg, beaten (for egg wash)
1 tablespoon turbinado sugar or granulated sugar (for sprinkling)
2 tablespoons apricot jam (optional, for glaze)
INSTRUCTIONS
1. Prepare the Crust. In a large bowl, mix the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
Add more water if necessary. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling. In a large bowl, combine the peach slices, sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon (if using). Toss gently to coat the peaches evenly.
3. Assemble the Galette. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet. Arrange the peach filling in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as you go to create a rustic edge. The center will be open. Brush the dough edges with the beaten egg and sprinkle with turbinado sugar.
4. Bake the Galette. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let it cool on the baking sheet for a few minutes.
5. Optional Glaze. If desired, heat the apricot jam in the microwave for a few seconds until it becomes liquid. Brush the warm jam over the peaches to give them a glossy finish.
Peach ICED TEA
INGREDIENTS
Peach Simple Syrup:
2 ripe peaches, pitted and sliced
1 cup granulated sugar
1 cup water
Iced Tea:
4 cups water
4 black tea bags (or your favorite tea)
4 cups cold water Ice cubes
Fresh peach slices (for garnish, optional)
Fresh mint leaves (for garnish, optional)
INSTRUCTIONS
1. Make the Peach Simple Syrup. In a medium saucepan, combine the sliced peaches, sugar, and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce the heat and let it simmer for about 1015 minutes, until the peaches are soft and the syrup has thickened slightly. Remove from heat and let it cool. Once cooled, strain the syrup through a fine mesh sieve into a clean jar or bottle, discarding the peach solids. Refrigerate the syrup until ready to use.
2. Brew the Tea. Bring 4 cups of water to a boil. Remove from heat and add the tea bags. Let them steep for 5-7 minutes, or according to the tea’s instructions. Remove the tea bags and let the tea cool to room temperature.
3. Combine the Tea and Peach Syrup. In a large pitcher, combine the brewed tea with 4 cups of cold water. Stir in the peach simple syrup to taste. Start with about 1/2 cup and adjust according to your sweetness preference.
4. Serve. Fill glasses with ice cubes. Pour the peach iced tea over the ice.
Garnish with fresh peach slices and mint leaves, if desired.
TIPS
You can store any leftover peach simple syrup in the refrigerator for up to a week. It can also be used to sweeten other beverages or desserts.
Adjust the sweetness of the tea by adding more or less peach simple syrup according to your taste.
Trails & Ales WITH AARON
At the Ashland Food Co-op, we’re proud of our selection of local products, and our beer cooler is no exception. We’re excited to share some of our Outreach Coordinator Aaron’s favorite PNW beers and breweries.
Growing up in Grand Junction, Colorado, Aaron’s parents owned a brewing supply store, so you could say beer is in his blood. As a kid, he would bottle his own root beer and cream soda, igniting a lifelong passion for craft beverages. Aaron’s also a big fan of the outdoors and grew up exploring the canyons on the Western Slope and hiking the 14,000ft peaks of the San Juan and Sangre de Cristo Mountain ranges. Whether it was conquering Handies Peak or enjoying the views from Mt. Sneffels, Aaron’s adventures tend to end at a local craft brewery.
We’re lucky to have Aaron’s expertise and enthusiasm for craft beer (and hiking!) at AFC! Some of his favorite brews available at the Coop include the bold and flavorful Sticky Hands from Block 15, the crisp Van Henion Helles Lager, and the refreshing Heater Allen Pils. After you’ve tried those, here are a few more PNW breweries Aaron recommends: Grains of Wrath (Camas, WA), Wayfinder (Portland) and Arch Rock (Gold Beach).
Cheers to discovering new favorites and supporting local breweries!
Not a big fan of beer? We won’t tell Aaron! We’re lucky to have some local ciders right here in the Rogue Valley. Try out Blossom Barn Cidery (Grants Pass) or Apple Outlaw (Applegate) next time you stop by the Co-op!
GRAINS OF WRATH
Gold Beach Lager
ARCH ROCK BREWING CO.
HEATER ALLEN Das Bier
VAN HENION BREWING
Pilsner
BLOCK 15
Local PRODUCT ROUNDUP
At Ashland Food Co-op, we take pride in offering a vibrant array of local products sourced from within 100 miles of our store. From artisanal cheeses and decadent chocolates to hot sauces and fresh herbs, our shelves are stocked with the finest goods our region has to offer. Supporting local producers
not only ensures you enjoy the freshest and highest quality items but also helps strengthen our community. Next time you’re in, look for products with the “Local” label and feel good about supporting the people in your community.
Chocolates, Cheese. Crackers
AND SO MUCH MORE… MADE RIGHT HERE IN SOUTHERN OREGON
Rumiano Cheese - Crescent City
Rising Sun Farms - Phoenix
Pickled Planet - Ashland
Chely’s Salsa - Klamath Falls
Mido’s Miso - Cave Junction
Wilderness Poets and SPiN - Ashland
No Bull Bone Broth - Southern Oregon
Rogue Creamery - Grants Pass
Bianca’s Gourmet - Mt. Shasta
Leora’s Chocolates - Ashland
Joey’s Hot Sauce - Ashland
The Harvest Cracker - Ashland
Cocoa & Craft - Ashland
Sister River Foods - Central Point
Huizache Creamery - Ashland
Oshala - Applegate
CHECK OUT THE
Wellness Department
FOR LOCAL HEALTH AND BEAUTY PRODUCTS
Sappo Hill Soap - Ashland
Herb Pharm - Williams
Sun God Medicinals - Central Point
Inesscents - Ashland
Natura - Ashland
Bright Earth - Ashland
LOOK FOR THESE
Local Farms
IN THE PRODUCE DEPARTMENT
Fry Family - Medford
Wandering Roots - Gold Hill
Whistling Duck - Red Buttes
Hi Hoe Produce - Williams
Shasta View Wheatgrass - Mt. Shasta
YOU’LL FIND BREAD AND BAKED GOODS FROM
Local Bakeries
IN THE BREAD AISLE AND IN THE GRAB AND GO COOLER
La Baguette
Four and Twenty Blackbirds
Little Shop of Bagels
Organicos
Rise Up!
Curly Top Bakeshop
MIX
Thistle Sweets
Vida Bakery
AFC IS PROUD TO HAVE PARTNERED WITH
Emerald Hills & Magnolia Farms
FOR OVER 25 YEARS
Magnolia Farms’ pasture raised, no antibiotics, no hormones lamb is a staple in the Co-op Meat Department.
Emerald Hills Beef is humanelyraised and grass-fed on land that has been in the family for more than 100 years.
FIVE (VERY) Local Wines
YOU CAN ENJOY ALL SUMMER LONG
Everyone who comes into the Co-op knows that Bruce, our Beer and Wine Manager, is the go-to guy for all things beer and wine. With his many years of expertise, Bruce has become a trusted guide for our customers. Here in Southern Oregon, we are incredibly fortunate to be surrounded by an abundance of exceptional wineries. Our region’s unique climate and rich soil produce some of the finest wines, allowing us to offer a diverse selection of local wines right here in our store. To help you get started, Bruce has handpicked some of his favorite local wines!
LONG WALK
Ashland
Field Notes Red Blend
A red blend with black cherries, blueberries and marionberry combine with flavors of earth and a nice herbaceousness before finishing with dark minerality.
QUADY NORTH Rosé
Jacksonville
This blend is approximately 48% Grenache, 42% Syrah, 9% Mourvedre, and 1% Counoise. A bright citrus skin note balances the full fruit flavor. The finish is crisp and refreshing.
TROON Vermentino
Applegate
This white wine offers up fresh, compact flavors of lemony citrus rind, chamomile tea, tangerines, green tea with lemon, or yerba maté. The finish is clean with the faintest hint of salinity.
SOUND AND VISION Pig Missile
Talent
A zinfandel rose that is bright, fresh and fruity. Direct pressed, with no time on skins and fermented slow and cool with native yeasts. And bonus - 5% of sales of this wine will be donated to SoHumane to help in their efforts to save the lives of homeless pets.
UPPER FIVE Sauvignon Blanc
Talent
This Sauvignon Blanc is a balance of Old World and New. Fermented in Acacia puncheons to maintain bright fruit and add mid palate
From the Board
WELCOME JENNIFER GIBBS AND KATHRYN KAVANAGH
Joanna Wnorowski Pecoraro Co-President Kevin Bendaw Co-President
Melissa Scudder Vice President
Bob Kaplan Secretary
Larry Cooper Treasurer
Ernesto Soto Director
Mark Gibbs Director
Erica Thompson Director
Abby Lazerow Board Administrator
Jennifer Gibbs was born and raised in Western NY. Eager to enter the workforce after college, she worked at large public accounting firms and earned her CPA, financial advisor, and real estate broker licenses. During college, Jennifer learned to heal her mind and body with plantbased, healthy food and exercise, and then began a lifelong study into organic, holistic living and the power of using food as medicine. She met her entrepreneur husband, Jack, after moving to Chicago in 1997. For the past 27 years, together they have owned and operated a boutique wealth management and tax business as well as rental properties across the country. They have raised their three vibrant children in Ashland.
Jennifer most enjoys eating healthy meals around a table with her family, gardening, hiking, reading, playing sports, puzzles, and games, and spending time with friends in Ashland. Jennifer served on the board of the Siskiyou School for four years, in the role of treasurer for two. She has volunteered for and contributed pro bono work to organizations throughout the valley.
Kathryn Kavanagh is a passionate advocate for cultivating an equitable, just, and regenerative food system. She graduated from the University of Washington with bachelors degrees in Business Marketing and Community, Environment, and Planning. Her career has taken her from urban farms, bakeries, and afterschool enrichment programs to her current role working as a project coordinator and media specialist for the National Farmers Union’s Local Food Safety Collaborative.
She promotes the importance of taking good care of both land and the people who work at all stages of the food system, and sees food safety as a bedrock to a healthy, sustainable, and secure food future. She cares deeply about the intelligent use of land, including better built environments designed at the human-scale in harmony with nature. Kathryn is an artist, poet, and singer-songwriter inspired by the natural world, and seeks to use her art as a platform to further advocate for ecological stewardship. She loves living in Ashland and you can likely find her out-and-about thrifting, playing guitar, or browsing the bulk section of the Co-op.
Thank you
to Melissa Scudder and Larry Cooper for their service on the Board of Directors!
Dogs for Better Lives
by Sara Ifert, Vice President of Marketing | Dogs for Better Lives
Many don’t realize that Southern Oregon is a nationwide hub of training and placement for Assistance Dogs. Since 1977, Dogs for Better Lives has trained and placed Assistance Dogs with people with disabilities all across the United States from its campus in Central Point. Dogs for Better Lives places Hearing Assistance Dogs, Autism Assistance Dogs and Facility Dogs at zero cost to clients. Within our local community, two remarkable Service Dog teams exemplify the impact these dogs have on their human partners.
Since January, Facility Dog Tulip has accompanied Darci, an Autism Consultant, to work. In special education classrooms, Tulip isn’t just a calming presence; she’s a beacon of support. With her skilled
tasks like “visit,” “lap,” “squish,” “settle,” and “touch,” Tulip offers co-regulation to students, fostering an environment of comfort and security. Tulip even has an Instagram presence! @Tulip_the_very_ good_girl.
“I’ve noticed many ways that Tulip has helped since placement. In Tulip’s presence, students with social communication struggles seem more willing to communicate. I’ve also witnessed students arriving to school dysregulated and requesting one of Tulip’s skilled tasks, like Squish, and then watching the student being able to better proceed with their day,” said Darci.
Then there’s John and Chowder. Certified Hearing Dog Chowder was placed with
John last summer. John, a Middle School Teacher at Ashland Middle School, relies on Chowder to navigate his day. Whether it’s alerting John to a cell phone alarm in the classroom or signaling the door knock or smoke alarm at home, Chowder’s keen senses and dedication help John be more independent, both in and out of school.
“Realizing how much time and energy I used to put into ensuring I didn’t miss anything has been a revelation,” said John. “I’m increasingly more relaxed, more focused, and more flexible in my classroom.”
Dogs for Better Lives relies on the generosity of donors and volunteers. Whether you’re a dog lover or simply someone passionate about making a difference, there’s a place for you at DBL.
Sponsorships
APRIL
Ashland Folk Collective Summer Concert Series
Southern Oregon Soccer Association
Phoenix High School Baseball
Ashland Volleyball Club
American Film Institute
SOU 31st Annual Powwow
SOU Earth Day Celebration
KS Wild Wild & Scenic Film Festival
Trails Outdoor School PTC Spring Auction
Ashland Food Project
Mountain Beaver House
Mt. Ashland Ski Resort
JPR Spring 2024 Fund Drive
Tandem Dance Company
Ashland Devo
Ashland High School Climate Action Club Earth
Day Event
Willow Wind Community Learning Center
Talent Show
Rogue Valley Mountain Bike Association
Rogue Food Unites
Streets 4 Everyone
Crest Fest
Ashland Folk Collective
MAY
Ashland Climate Collaborative
Emigrant Disc golf course
Feral Cat Coalition of Oregon
Cascade Bee Girl
Ashland School District School Safety Training
Southern Oregon Ultimate Frisbee Players Association
Streets 4 Everyone First Friday Bike Ride
Willow Wind Teacher Appreciation Day
Ashland Connect Teacher Appreciation Day
Save Our Seeds Day
Rogue World Music Festival
Dogs for Better Lives
SOU Business Venture Tournament
JUNE
Willow Witt Ranch Crest Fest
Evans Valley Fire District Crab Feed Silent
Auction
Ashland Middle School 8th Grade Farewell Party
Rogue Valley Humane Society 15th Annual Furball
Ashland High School Senior All Night
Mt. Ashland Hill Climb
BASE Juneteenth
Southern Oregon Animals Advocates Vegfest
Peace Village Festival
SOU Student Film Festival
Talent Elementary School End of Year
Celebration
Ashland Pickleball Club Fundraiser
Rogue World Music Festival
BASE Juneteenth
Community Calendar
COMMUNITY
AFC is proud to sponsor these upcoming events:
Ashland High School Volleyball Team Fundraiser Movie Nights
Ashland Folk Collective 2024 Summer Concert Series (head over to https://www.ashlandfolkcollective.com/ for upcoming show dates)
Local Food Trivia Night with Rogue Valley Food Systems Networks - August 1, 2024
CONNECTION
Oregon Honey and Mead Festival September 7, 2024
JULY
7th Hijri New Year (July 7 - July 8)
14th International Non-Binary People’s Day
26th Americans with Disabilities Act Day
AUGUST
9th World Indigenous Peoples’ Day
26th Women’s Equality Day
31st International Day for People of African Descent
SEPTEMBER
2nd Labor Day
15th National Hispanic Heritage Month begins
16th Mexican Independence Day
20th HeForShe Movement Anniversary
21st International Day of Peace
23rd Bi Visibility Day
23rd International Day of Sign Languages
27th Native American Day
28th National Public Lands Day
The Ashland Food Co-op's "Change for Good" program, introduced in 2020, is a way for us to foster community support and philanthropy. Over the course of three years, this initiative has not only become a staple at the Co-op but has also demonstrated the power of collective giving. By inviting customers to round up their purchases to the nearest dollar at the register, this program has raised over $250,000.00 with every cent going to our partner organizations.
APRIL
Ashland Climate Collaborative MAY Our Family Farms JUNE Stream Smart: A Rogue Basin Clean Water Project
$5,587.91 $5,411.91 $4,503.39
Everyone 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.
