The Vine - Fall 2020 BriarPatch Food Co-op Newsletter by BriarPatchFoodCoop

Vine

THE

BRIARPATCH FOOD CO-OP | Fall 2020

Let's Talk Turkey pg 25

OAKLAND LEADS THE WAY TOWARD

Food Security for its Community, pgs 8-13

KIDS IN THE KITCHEN

Activities, pgs 30-31

Table of Contents

THE

Vine

3-5

Fall Issue

September - November 2020

pgs. 8-13

Published quarterly by BRIARPATCH FOOD CO-OP

THE VINE TEAM MARKETING MANAGER Rebecca Torpie EDITOR Paula O’Brien ART DIRECTOR Anna Delgado-Campbell

pgs. 30-31

CO-OP HOURS Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm

BriarPatch.coop

From the General Manager From the Board President Reservoirs of Hope and Optimism in Oaktown

Voting Fast Facts

Scare of the Dog

Co-op CAUSE

Owner Information

Change is Abuzz in Nevada County

19-22

BRIARPATCH FOOD CO-OP 290 Sierra College Drive Grass Valley, CA 95945 (530) 272-5333

HOLIDAY HOURS Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm Closed Thanksgiving Day

8-13

pg. 18

CONTRIBUTING PHOTOGRAPHERS AND DESIGNERS Seanan Maher, Laura Petersen, Holly Pesta, and Zach Bruce CONTENT CONTRIBUTORS Chris Maher, Laura Petersen, Rebecca Torpie, Alan Weisberg

Recipes from the Editor

Complete Keto Thanksgiving Menu Guide

Thanksgiving Foods From Our Deli

Turkey Cooking Tips

Let’s Talk Turkey

Community Spotlight

27-29

Vegetarian Thanksgiving Menu Guide

30-31

Kids in the Kitchen Activities

32-33

Comparing Apples to Apples

ON OUR COVER: pgs. 32-33

Diversity Pie, designed by Anna Campbell

highlighting the best of BriarPatch! @briarpatchcoop

Recipes from the Editor

BRIARPATCH FOOD CO-OP | Fall 2020

Recipes from the Editor By Paula O'Brien, Editor

reparing and sharing food with love and positive intention is an everyday expression of gratitude - for the journey the ingredients make from the farm to the table and everyone who helps make that journey possible, for the folks who get to enjoy the meal and take in its nourishing energy, for the understanding that having enough to eat is a gift. May these recipes serve as inspiration for a fun and delicious celebration on Thanksgiving, or any of the other 364 days of the year!

Au Gratin Potato Casserole 6-8 servings Creamy with crispy edges, these make wonderful Thanksgiving taters! The starchiness of Russets make them the clear potato choice for a great casserole. Butter to grease the baking dish 2 ½ lbs Russet potatoes (3 to 4), peeled and sliced very thin 1 ½ tsp salt ¼ tsp freshly ground black pepper 1 cup Parmigiano-Reggiano or Pecorino Romano cheese, finely grated

Chocolate Cracker Toffee Satisfy your sweet tooth with this quick and easy combo of pantry basics. Sweet and salty, topped with chocolate and nuts… great to share with friends and family!

2 ¼ cups heavy cream

layers. Pour any leftover cream over top.

Fresh thyme leaves and parsley, chopped fresh, for serving

Bake uncovered for about an hour, or until potatoes are tender when pierced with a knife and golden brown on top. Let dish cool for ten minutes. Sprinkle with fresh thyme and parsley before serving.

Preheat oven to 350°. Set oven rack in middle position. Grease 8-inch (or 2-quart) baking dish with butter. Toss potatoes in large mixing bowl with salt and pepper until evenly coated. Arrange some potato slices in a single layer on bottom of prepared baking dish, with edges overlapping. Sprinkle a quarter of the cheese over the potatoes and then pour a quarter of the cream over cheese. Repeat with remaining potatoes, cheese and cream, forming 4

35 – 50 crackers: saltines, “club house,” or gluten-free (Glutino) table crackers (Ritz-like crackers ok as well!) 1 cup butter (or Earth Balance if vegan) 1 cup brown sugar 2 cups semi-sweet chocolate chips 1 cup chopped nuts, any variety Line jelly-roll pan with foil and grease foil with butter. Line pan with crackers

Make Ahead: You can assemble a day ahead and cover tightly with plastic wrap, pressing directly against potatoes to minimize discoloration. Store in refrigerator until ready to bake and remove wrap right before cooking. Potatoes on top will discolor a bit, but it shouldn't be noticeable after baking.

and preheat oven to 350°. Melt butter and brown sugar in saucepan. Bring to a boil and let boil for 2 minutes, being careful not to burn. Pour brown sugar mixture over crackers, spreading evenly over all crackers. Bake for 5 minutes. Spread chocolate chips over crackers and let sit so chips melt. Spread melted chips with a knife, then sprinkle nuts on top. Let cool in fridge, so chocolate can set. Break into pieces or cut with a knife.

¾ cup pumpkin pureé

6-8 servings

½ cup heavy cream

Make this delicious savory pumpkin “pie” using basic ingredients for breakfast, lunch or dinner. It’s also a great addition to your celebration table. 2 Tbsp unsalted butter 6 strips bacon, chopped 1 medium yellow onion, chopped 1 bay leaf Salt and pepper 6 fresh sage leaves, minced 1 tsp fresh thyme, minced

Easy Broccoli Salad 6 servings

Fun to make, fun to eat! Salad 1 lb broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped ½ cup raw sunflower seeds or slivered almonds

8 large eggs ½ cup shredded Gruyère or mild white cheddar cheese 1 9-inch pie crust, store-bought, baked and cooled according to instructions or homemade pie crust, blind-baked and cooled Preheat oven to 350°. Heat butter in a medium sauté pan over medium heat. Add bacon and cook until fully-rendered and caramelized, 10 –12 minutes. Remove bacon from pan and add onions and bay leaf; sprinkle with salt

dried tart cherries, chopped 1/3 cup olive oil 2 Tbsp apple cider vinegar 1 Tbsp Dijon mustard 1 Tbsp honey 1 clove garlic, finely minced ¼ tsp dried thyme ¼ tsp sea salt

1/3 cup raisins, dried cranberries or

Toast the sunflower seeds or slivered almonds: Pour nuts/seeds into a medium skillet over medium heat. Cook, stirring frequently so they don’t burn, until seeds turn golden on the sides, about 5

Turkey and Dumplings

of mushroom soup, thinned with 2-3 Tbsp water

Nothing says “Fall comfort food” like a creamy, dreamy dish topped with dumplings. This is like a pot pie, but the dumpling topping is steamed instead of baked.

1 tsp dried thyme

½ cup red onion, finely chopped ½ cup grated sharp cheddar cheese Dressing

Dumplings 1 ¾ cups all-purpose flour ½ tsp baking powder ¼ tsp baking soda ½ tsp salt 4 Tbsp butter ¼ cup chopped fresh herbs (chives, parsley) or 2 Tbsp dried ¾ cup buttermilk or plain yogurt 1 large egg Filling 4 Tbsp butter ½ cup all-purpose flour 2 cans cream of chicken or cream

1 bay leaf ¼ tsp Worcestershire sauce 4 cups diced cooked turkey, or sauteéd mushrooms 2 ½ cups frozen mixed vegetables, or diced, sauteéd veggie odds and ends (carrots, green beans, celery, peas, potatoes…) Salt and pepper to taste Dumplings: Whisk together flour, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse breadcrumbs. Stir in herbs. Cover and refrigerate mixture while making the pot pie filling. Don't mix dry dumpling mix with wet ingredients until you're ready to put the casserole in the oven. Filling: Make the roux – Melt butter in 3-quart saucepan over medium heat.

and pepper. Cook, stirring occasionally, until onions are browned and tender, about 15 minutes. Remove bay leaf and return bacon to pan along with sage and thyme and cook for one minute. Whisk together pumpkin pureé, eggs, cream and shredded cheese in large bowl. Whisk in onion mixture. Pour into prepared crust and bake until set, 30-40 minutes. Allow to cool for 10 minutes before cutting into eight equal portions. Note: For vegetarian version, use 1 cup finely-sliced mushrooms in place of bacon. Add a pinch of sugar to help with mushrooms caramelizing.

BRIARPATCH FOOD CO-OP | Fall 2020

Savory Pumpkin Quiche

minutes. Pour toasted seeds into a large serving bowl. Add the chopped broccoli, onion, cheese and raisins to the serving bowl. Set aside. In a small bowl, combine dressing ingredients. Whisk until the mixture is well-blended. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. Let the salad marinate for at least 20 minutes in the refrigerator. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Whisk in flour and cook for 1 minute. Add cans of soup, cup by cup, whisking it into the roux to prevent lumps. Season with thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer sauce 15 minutes, then stir in meat/mushrooms and vegetables. Return filling to a simmer, transfer to a 4-quart baking dish with lid. Preheat oven to 350°. Assemble Dumplings: Once hot filling is in dish, whisk buttermilk and egg together, and add, all at once, to the dry dumpling mixture. Stir together until evenly moistened. Scoop dumplings on top of the simmering liquid, leaving space between them (they'll almost double as they cook). Make dumplings large or small, according to your own preference; topping filling with 8 - 12 dumplings. Put the lid on top, 5 and bake at 350° for 25 to 30 min.

BRIARPATCH FOOD CO-OP | Summer 2020

Co-ops — Showing Up in Service to the Community By Chris Maher, General Manager

e are social beings. We depend on our community both locally and globally to provide interconnectedness and help us survive and thrive in the complex world. As such, it serves us to cultivate a deep sense of mutual responsibility and service to one another.

“When we think of others’ well-being as synonymous with our own, we actually increase the likelihood of realizing happiness for ourselves.”

The International Cooperative Alliance defines a co-op as a business that exists when members pool their resources and work together to meet their collective needs. If we approach this endeavor with a sense of service, by imagining our coowners' needs alongside and even ahead of and above our own, our cooperative can truly achieve things greater than what we individually need or may even conceive. When we think of others’ well-being as synonymous with our own, we actually increase the likelihood of realizing happiness for ourselves. There will be little or no chance of harming or exploiting others for our own gain. As we consider this possibility, it is important to be expansive about who actually comprises our community. BriarPatch has long supported many organizations that advocate for social justice, equality and creating an environment where people are treated fairly, regardless of gender, race, or sexual orientation. If we are to effectively model our co-operative values in our position as a community hub – both within our local community and in the broader expanse of the community that is the co-operative movement – we are obliged to take action and lend a hand to organizations that empower people to improve their quality of life and enhance their economic opportunities through self-help. Just as we trace our roots back to a group seeking access to wholesome foods at affordable prices in the Nevada County of the 1970’s, we see groups working in similar ways today to establish food

sovereignty in areas deemed “food deserts” in the Bay Area. Acknowledging, honoring and supporting their efforts is part of our DNA. And, certainly we all experience the joy of seeing the familiar faces of friends when we shop at the Co-op. We grow to know and enjoy the workers who work for us. Can we pause a minute and think of all the other people who come together to bring the Co-op’s mission to fruition? There is a myriad of people involved, including vendors, service providers, board members and partner organizations just to name a few. While the trajectory of our work in coming together to build the Co-op is to serve you as a customer, it is just as easy to turn that on its head and imagine that your choice to shop and participate with BriarPatch is in service to those people and organizations too. Making the choice to support and perpetuate the BriarPatch mission while it serves our needs as customers is also an act of service to our community. Your money supports over 200 local jobs paying competitive wages and offering compassionate benefits. It supports the development of local agriculture, and microloans and guarantees to farmers. It provides product and dollar donations to our non-profit organizations and fills the shelves of the food banks. It moves our community toward sustainable energy independence. It provides for our experienced staff to share their expertise with other local businesses and co-ops nationally and it provides for education around food and consumer issues. I encourage you, as you reflect on our co-op and the profound impact that it has on our community, to see your own part of it. I also invite your thoughts on how we might grow and expand the reach of that impact. Most of all, I thank you deeply for your service.

BRIARPATCH FOOD CO-OP | Fall 2020

From the Director’s Seat: Servant Leadership By Alan Weisberg, Board President

he Board often gets inquiries and suggestions from you, our member/ owners, about a variety of matters regarding BriarPatch’s operations, e.g. product availability, ways to improve customer service, and suggestions about how we should use the funds we set aside for helping community agencies. With very rare exceptions, we refer those inquiries to our management staff.

Sometimes members are surprised to hear that the Board, which after all is the elected governing body for BriarPatch, doesn’t exert its authority on the nuts and bolts of running our local, community food co-op. I have had some members say to me, “well, if you don’t get involved in these important matters, what do you do?” That is a great question. Food co-ops are hybrid enterprises, motivated not only by the need to be financially successful, but more importantly by a focus on service: to our members and employees, our broader community and a healthy environment. Our board is committed to these concepts as we strive to be “servant leaders,” not just the ultimate decision-makers wielding the power of a corporate board. The concept of servant leadership was difficult for me to grasp when I first served as Board President more than a decade ago. At the time we were designing our current store on Sierra College Drive, and I assumed that the Board would play a strong hand in developing crucial design decisions like the ideal size of the store, or whether or not to open BriarPatch’s first ever meat and seafood department. I was particularly excited to be the Chairman of the Board, and therefore clearly the one person who should exert the most influence on the design of the

new store. It didn’t take long, though, for me to realize that the Board could best serve the design process by staying informed, and letting the people with the most experience and knowledge, both staff and consultants, do the real work. So back to this question of what is the Board’s job. During the time of designing the new store, I was first introduced to the concept “servant leadership.” I came to understand and support the notion that the Board’s crucial role was to foster and maintain an organization committed to the core principles of servant leadership: •

Encouraging diversity of thinking

•

Creating a culture of trust

•

Having an unselfish mindset

•

Fostering leadership in others

As President, my job is to do all I can to make sure the Board itself is guided by these principles. As we conduct our work in overseeing finances, or in selecting and monitoring our General Manager, I keep my focus on how we treat each other. Are all Board members valued and do they feel the respect of their fellow directors? Do we feel we are in a safe space, one where dissent and “feelings” are welcome? Do we model this approach as we support our staff and customers? This chain is even longer; the staff are the leading hand in the Coop’s commitment to congenial and responsive service to our members and other shoppers. Members feel they are part of this larger commitment to the best in how people treat each other in our community. Isn’t that what co-ops are ultimately all about?

“Food co-ops are hybrid enterprises, motivated not only by the need to be financially successful, but more importantly by a focus on service: to our members and employees, our broader community and a healthy environment.” 7

BRIARPATCH FOOD CO-OP | Fall 2020 8

Reservoirs of Hope and Optimism in

OAKTOWN Story by Laura Petersen Photos by Zach Bruce

BRIARPATCH FOOD CO-OP | Fall 2020

ith a long history as an epicenter and creative hub for innovative solutions to food, social justice and environmental issues, Oakland is a town to watch. The power of collaboration is alive and thriving, as the leaders in these organizations are manifesting dynamic and sustainable initiatives of empowerment, sovereignty and resilience aimed at supporting, nourishing and uplifting their neighbors.

East Oakland Grocery Co-op

Daniel Harris-Lucas grew up in East Oakland where it’s always been a challenge to find healthy food. “There are no options for healthy anything. That’s been my whole life. Most of my teenage years I didn’t have a grocery store,” says Harris-Lucas, now nearly 30, who lost his tech job to COVID-19 this spring. For 47 years, his grandma raised his father, uncles and brothers in the same house in an East Oakland neighborhood. A couple of months ago he ran into the old food access problem again. He was hungry, it was past 9 p.m. and he wanted to grab some quick groceries, but the only options were liquor stores and fast food chains. Soon after, he ran across East Oakland Grocery Co-op on Instagram and a lightbulb came on in his mind. A group of young adults passionate about healthy food were starting a grocery co-operative designed for the communities of Black and Brown folk who have traditionally lived in his East Oakland neighborhood. He knew right away that he wanted to be involved.

On July 27th, members from EOGC distributed free tune up boxes to the East Oakland community. Left to right: Erin, Daniel, Yolanda, Jameelah and Ayano.

With the mentorship of established Mandela Grocery Co-op, East Oakland Grocery Co-op is well on its way. In June, BriarPatch donated $1,000 to the start-up worker cooperative to purchase fresh produce, supplementing curated food boxes filled with things like brown rice, tea and prepared foods they distribute monthly to the area’s low income and houseless populations. The donation is part of BriarPatch’s larger commitment to elevate, buy from and support businesses and organizations led by people who have been systematically and culturally oppressed in American history, particularly Black, Indigenous, People of Color (BIPOC) and the LBGTQ+ community. “The death of George Floyd was a wake-up call for us,” says Rebecca Torpie, BriarPatch Marketing Manager. “We’re a rural community, but we don’t live in a bubble and can’t ignore the fact that social change must be made and we need to lead. We know we have a lot of work to do to truly model our cooperative values of being a diverse, welcoming and absolutely equitable space. A piece of that is doubling down on our fight against food insecurity by seeking out the groups that can help in that regard and supporting them in any way that we can.” Community engagement is the biggest part of East Oakland’s mission and one that Jameelah Lane feels passionately about. An elementary school teacher, vegan and plant-based food enthusiast, Lane was the first applicant to sign up to be a co-op co-founder. Now she works alongside Daniel on the marketing team and business development committee to put in the sweat equity required to bring healthy food to the

The "self care packages" contained locally grown fruits and veggies, alkaline water, dried goods, and white sage smudge sticks.

BRIARPATCH FOOD CO-OP | Fall 2020

people. They are working with Mandela to learn the ins and outs of operating a successful grocery co-op: nuts-and-bolts knowledge like how to make produce affordable, learning what farmers to work with and writing a business plan.

Healthy produce is piled high at Mandela Grocery, a 100 percent Black-owned worker cooperative in Oakland.

“It’s interesting how the universe aligned us all together. We’re always learning and learning from each other. It's really about strengthening our foundation for future generations. I’m happy to be a part of this change,” Jameelah says. “This is a very revolutionary thing and very powerful. I feel like we have a duty as Oakland natives. A lot of people are really excited. It’s a good feeling. It’s not a lost cause,” says Daniel.

Mandela Grocery Co-op

“Our Co-op exists because Black lives matter,” a sentiment echoed by the employees of Mandela Grocery Cooperative, a 100 percent Black-owned worker cooperative started in West Oakland in 2009. The store initiated a movement called the Black Food Connection to strengthen bonds among Co-op members, California Black farmers, Black food makers and customers. “The purpose is to learn from one another through our food stories. To be of mutual support, collective vision, and co-create a just food system for future generations to come,” workers say. Mandela is dedicated to food sovereignty. They prioritize sourcing from local Black and Brown farmers and food makers who often experience barriers to entering local markets. Products are promoted favorably online and visibly on the shelf in the store. “BIPOC food sovereignty and connectedness builds resilience not only for our local communities, but for our respective regional ecosystems,” staff tell BriarPatch. Black history runs deep in West Oakland. Railroad car workers and their families first settled here in the 1800s, and in response to on-the-job racism in the 1920s organized the first all African American union called Brotherhood of the Sleeping Car Porters. In the 1960s, the Black Panthers organized to resist gentrification initiatives and showed up for the community in tangible ways by offering free breakfasts for school children and neighborhood grocery giveaways, and running grocery errands for seniors. During that time, 7th Street, the main business strip, flourished with a number of Black-owned businesses.

In addition to being a Black-owned food co-op, Mandela Grocery Co-op in west Oakland is also worker owned, meaning all staff are either worker-owners or aspiring worker-owners.

That changed with the construction of the Cypress Freeway. Homes and businesses were removed under eminent domain, disrupting the local economy and overall health of the community. Neighbors came together in 2004 to address issues like access to healthy food and underemployment with strategies like Mandela Grocery Co-op. West Oakland is home to a residential neighborhood of over 25,000 people living within a 3-mile radius. Prior to Mandela Grocery Cooperative, there had not been a grocery store on 7th street since the 1960s. Mandela was born out of a desire to improve access to healthy food and business ownership for residents of the local community. 10

In the wake of COVID-19 and the Black Lives Matter

"Food sovereignty speaks to more than just having enough to eat, but having community control of what you eat, how it's grown, who grows it and who sells it. The truth is, we can’t have environmental justice without social justice - without food justice for all,” say the folks at Mandela. Left to right: James, Brianna, Alex, Linda and Nikia.

In the year ahead, worker-owners will continue to be a resource for the individuals they opened to serve: elders, youth, the working poor and low income and houseless neighbors. They’ll enrich lives through education, healthy cooking classes and other food programs. The biggest challenge, they say, is meeting people where they are, communicating in ways that connect, resonate, and call people in, especially offline.

Members of the grassroots group, Planting Justice work to empower people impacted by mass incarceration and other social inequities by providing skills and resources that cultivate food sovereignty, economic justice and community healing.

“Food justice is inherent in social justice, since food is essential in every culture and society every day. In Oakland, many groups are working on food sovereignty which is a step beyond food security and more steps beyond food access. Food sovereignty speaks to more than just having enough to eat, but having community control of what you eat, how it's grown, who grows it and who sells it. The truth is, we can’t have environmental justice without social justice - without food justice for all,” say the folks at Mandela.

Planting Justice

At 319 105th Avenue in East Oakland, an urban nursery is growing food, jobs and community six days a week. The grassroots organization’s mission is to empower people impacted by mass incarceration and other social inequities with skills and resources to cultivate food sovereignty, economic justice and community healing. Since 2009, Planting Justice has built over 500 edible permaculture gardens in the San Francisco Bay Area through the Transform Your Yard landscaping service, worked with five high schools to develop food justice curricula and created 40 green jobs in the food justice movement for folks transitioning from prison.

Members of Planting Justice, from left to right: Julio, Luis, Dianne and Amalya.

“We are currently working to create a “pay-what-you-can” cafe in El Sobrante in collaboration with the Mira Vista United Church of Christ, which will provide free and lowcost meals to people who need them. In a few years, we plan to create a CSA food share, and sell our organic produce to restaurants around the Bay Area to expand the reach of our work,” says Grassroots Fundraiser Laurel Schweidel. On seven acres of land, the group grows more than 1,000 kinds of perennial food plants - from fruit trees to medicinal plants - at the East Oakland nursery and the Mother Orchard and farm in El Sobrante. They ship all over the world. The group is working to send out produce trucks from the farm into food deserts of Bay Area neighborhoods. “There has always been a clear connection for me between food justice and other movements within the social justice umbrella. Food is power, period. What food justice does well is use this power in the name of equity and justice,” says Grassroots Fundraiser Skye McIntyre Blomdal.

Planting Justice literally has deep roots in East Oakland, where its two-acre nursery in Sobrante Park supplies the public with over 1,000 different varieties of fruit and nut trees, berry bushes, herbs and perennial plants.

The Black Lives Matter movement is empowering the work, driving its momentum and bringing renewed purpose to all those involved with Planting Justice. 11

BRIARPATCH FOOD CO-OP | Fall 2020

movement, the store is a beacon for just causes during challenging times. The collective vision to protect, promote, serve, and reflect the rich and diverse historic cultural and ethnic fabric of West Oakland is more relevant than ever.

BRIARPATCH FOOD CO-OP | Fall 2020

“This movement has given me more of a voice than I ever thought I had. Abolishing systems means we have to replace them. Food sovereignty is at the top of the list. We cannot establish better systems if we are still caught up in the hunt. Food justice is freedom. Food independence is important to every community,” says Grassroots Fundraiser and Re-entry Coordinator Rasheed Lockheart. He says having enough resources (people, power, money and time) to reach their goals is the biggest challenge for the organization.

YR Media CEO Kyra Kyles is working hard to empower the next generation of black journalists and media mavens. Despite their downtown Oakland office being closed due to Covid-19, YR Media youth continue to produce powerful digital media from home.

People living in predominantly white, privileged communities like Nevada County can play a role and take action by focusing on the facets of food justice that go beyond what is easy and comfortable. “Allying themselves with communities unlike themselves is an important step towards the necessary realization that the freedom and equity of others is tied to one’s own. Allyship and coalition is needed for a movement towards the ongoing process of freedom and justice, in the food justice movement and beyond,” says Skye McIntyre Blomdal.

The next generation

We’re keeping our eyes on a network of young journalists hailing from Oakland covering important stories about our food and social system. For 25 years, YR Media, a non-profit production company, has invested in the voices and creativity of young people, building critical skills in journalism, art and media. YR Media focuses on amplifying the underrepresented youth voice. African American and Latinx YR youth staffers have written about being part of groups disproportionately infected and impacted by the ravages of COVID-19 due to race-based health disparities. Youth journalists and broadcasters are shining a light on police injustice and the need for change. They have petitioned the music industry to correct inequities in hiring, pay and distribution.

Youth from YR Media work hard to cover the stories that matter. These photos were taken prior to Covid-19. Photo submitted by YR Media.

“YR Media storytellers look at what's behind and beyond the hashtag, reporting on and promoting systemic transformation. They summon their journalistic, artistic and humanistic sides to do this powerful work,” says Kyra Kyles, CEO of YR Media. YR Media’s legacy has always provided meals for its students and youth employees because Oakland youth from underresourced communities need and deserve a holistic approach, Kyra explains. During shelter-in-place orders of COVID-19, the Media Education team coordinates pantry pickups in front of headquarters to keep young folks well-fed and healthy. Recent food-related coverage has included a video about college students working to reduce food waste caused by the pandemic’s effect on the farming supply chain. “It’s vital to share these stories and more that we have in our pipeline because access to food, as well as housing and healthcare, is inextricably linked to social justice,” says Kyra. BriarPatch encourages you to learn more about these organizations making a positive difference in the world. Please support their work! 12

Photo submitted by YR Media.

BRIARPATCH FOOD CO-OP | Fall 2020

7 THINGS YOU CAN DO TO HELP DISMANTLE INEQUALITY IN THE FOOD SYSTEM From the Mandela Grocery Co-op 1. Proactively share and thoughtfully distribute resources that often recirculate predominately within white communities - whether funds, in-kind donations, helpful information or beneficial services. 2. Help urban BIPOC farmers access land. Many urban farmers struggle with long-term land security in cities. Land security is necessary for food security. 3. Amplify the work and voices of BIPOC who have been doing food sovereignty work, on the ground, for a long time. 4. Join a membership organization that is committed to the long-term work of dismantling structural and systemic racism. 5. Do the internal work which is a lifelong commitment to critical self-reflection and examining one's own language, power and privilege. 6. Yield power. It can look like different things for different people. It involves selfeducation - reading, listening, watching and education with peers. 7. Whatever you do, please donâ&#x20AC;&#x2122;t ask people of color to educate you. But do learn from us.

BRIARPATCH FOOD CO-OP | Summer 2020

E H T R O CRAZY F

! d e r d n a e t i h w e,

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Exercise your right to vote! 2020 is more than just a Presidential election year â&#x20AC;&#x201C; you have a say in 12 statewide propositions, countywide measures, city council races, the U.S. Congress, and more. Submit your ballot at an official vote center, or vote-by-mail drop boxes located around the county, up to and including Election Day, in addition to being able to put it in the mail. In partnership with other cooperatives around the country, BriarPatch Food Co-op annually distributes grants from the Cooperative Community Fund. A recent recipient, the League of Women Voters of Western Nevada County, will use these funds to offset costs of producing online candidate forums during this election cycle. Forums will be held for the United States House of Representatives, California State Senate, California State Assembly, Nevada Irrigation District â&#x20AC;&#x201C; Divisions III & V, and Grass Valley City Council. Dates and times for online forums will be posted on https://my.lwv.org/california/western-nevada-county

VOTING FAST FACTS Last day to register to vote: October 19, 2020 Election Day: November 3, 2020 Ballot drop boxes will be available at BriarPatch starting Monday, October 5, 2020. Online Voter Registration: https://registertovote.ca.gov/ Vote By Mail Information: https://www.mynevadacounty.com/740/Vote-By-Mail Drop-Off Vote Centers: https://www.mynevadacounty.com/2898/Vote-Center-Locations Drop-Box Locations: https://www.mynevadacounty.com/2899/Drop-Box-Locations

OF THE

Dog

othing strikes fear in the hearts of party planners like not having the perfect libation for your Halloween fete. These devilishly delicious drinks can be prepared ahead of time and then served party-side so you’ll never miss a beat.

Spider Cider

Heat pumpkin puree, sugar, cloves, star anise, cinnamon stick and apple cider and simmer 5 minutes. Let cool. Remove cloves, star anise and cinnamon stick. Refrigerate until chilled. Stir in rum and calvados. Pour into martini glasses, add a cube or two of ice, if desired.

Makes 4 7oz drinks

3 Tbsp pumpkin puree 1 Tbsp sugar 3 whole cloves 1 whole star anise 1 cinnamon stick 12 oz apple cider 4 oz dark rum 12 oz calvados or applejack

Bitter Tears

Makes 4 4oz drinks Grapefruit Syrup 4 oz grapefruit juice, freshly squeezed ½ cup sugar 4 oz water Cocktail 4 oz vodka 4 oz Campari

4 oz sweet (red) vermouth Bring juice, sugar and water just to boil until sugar dissolved. Let cool to room temperature. Add vodka, Campari and vermouth and chill. In a cocktail shaker over ice, shake, shake, shake. Pour into coupe glass, straight or over ice.

The Mary Worth

½ tsp sweet paprika

Makes about 8 7oz drinks

24 oz vodka

The Mix 32 oz tomato juice 2 oz fresh squeezed lemon juice 2 oz fresh squeezed lime juice 2 Tb Wildbrine Kimchi Sriracha 1 Tb + 1 tsp horseradish 1 Tbsp Worcestershire sauce 1 garlic glove, grated 1 tsp freshly ground pepper 1 tsp salt ½ tsp Spanish paprika

The Cocktail Ice Celery stalks Salami, thinly sliced Hard boiled eggs, halved Pickle chips Black olives, pitted Combine all of the mix ingredients in a pitcher and stir well to combine. Fill glasses with ice, add vodka to taste (1/4 to 1/3 up the glass) and top with mix. Skewer remaining ingredients and garnish, 15 along with celery stalk.

BRIARPATCH FOOD CO-OP | Fall 2020

Scare

BRIARPATCH FOOD CO-OP | Fall 2020

You can donate to a worthy community cause at checkout by just asking the cashier to round up your total payment to the nearest dollar or more. Together, in small ways, we can make a real contribution to our community!

4 Elements Earth Education (4EEE)

SEPTEMBER

4 Elements Earth Education was founded by Rick Berry to guide children, families and teens toward a pure connection to the Earth through direct experiences in nature. 4EEE provides programs that introduce Earth skills: a blend of the ancient arts of tracking, wilderness survival and nature awareness. Well-trained instructors and a robust curriculum give children, teens and adults first-hand experience of how to read the landscape as stewards of the Earth. One of 4EEEâ&#x20AC;&#x2122;s core outdoor education programs, Young Fox Walkers (ages 4-6) and Fox Walkers (ages 7-17) are designed for children and teens who are home-schooled or attend public or charter schools. Fox Walkers exposes children to the stories and teachings of Grandfather Stalking Wolf, a Lipan Apache elder who wandered the western hemisphere for 60 years and handed down his teachings to the well-known author and teacher Tom Brown Jr. Fox Walkers subtly engages student in a spontaneous flow of interactive learning opportunities that empower, inspire, and prepare students to become active, responsible caretakers of the Earth. For more information about 4 Element Earth Education, visit 4eee.org or call (530) 265-2036.

Women of Worth

OCTOBER

Women of Worth was founded over 20 years ago by Sandy Escobar-Schmidt, a survivor whose personal passion is to help abused women and children escape domestic violence. Women of Worth helps families in crisis, and victims of domestic violence, sexual assault and human trafficking. They also offer programs to increase self-reliance and improve quality of life by helping victims rebuild their lives with dignity, hope and safety. Providing all services for free, Women of Worth has helped hundreds of families live in safety, free from the threat of violence and abuse. Hettyâ&#x20AC;&#x2122;s Haven provides emergency shelter and acts as a long-term, supportive transitional living program. Women escaping violence receive counseling, advocacy and case management, educational and career assistance, life skills training and mentoring and legal assistance. Women of Worth consistently strives to help women build strength, confidence and trust in their journey to a safe new life. To learn more about Women of Worth, visit womenofworth.org or call (530) 264-7337.

California Heritage: Indigenous Research Project (CHIRP)

NOVEMBER

California Heritage: Indigenous Research Project (CHIRP) was created to research, document, preserve and protect California Indigenous Nisenan culture. CHIRP has been following the history and stories of the Foothill Nisenan people of the Nevada City Rancheria, and has played an important role in the re-introduction of the Nisenan people to the non-native community now residing in the Nisenan homelands of the Bear and Yuba river watersheds, especially in Nevada County where the Nisenan once had a federallyrecognized reservation. CHIRP leads efforts to restore the Nisenan exhibit at the Firehouse No. 1 Museum in Nevada City, where some of the last remaining Nisenan Tribal artifacts are archived and available for public viewing. CHIRP continues to support the Nisenan in their quest to reestablish themselves as federally-recognized Indigenous people in the foothills where their families have resided for thousands of years.

To learn more about CHIRP and the Nisenan, visit chirpca.org or call (530) 570-0846.

BRIARPATCH FOOD CO-OP | Fall 2020

Why Be a Co-op Owner? Owner Appreciation Months

The Co-op announces special months during the year when owners can take 10% off one shopping trip.

Opt into E-Receipts

Sign-up: BriarPatch.coop/ ereceipt-opt-in

Vote and Become Involved

Vote for the Board of Directors, run for the Board and be a PatchWorks volunteer and receive 15% off a shopping trip each month.

Text Alerts

Text PATCHOWNERINFO to 31996 to sign up to receive important Co-op text alerts and information.

Patronage Dividend

Receive a dividend on purchases made in the store in years when the Co-op nets a profit. Please redeem your 2019 Patronage Dividend before December 31, 2020 to help the Co-op avoid paying unnecessary taxes.

Ends Policies BriarPatch Food Co-op exists so that Owners, customers and members of our community have: 1. A successful and vibrant cooperatively-owned business that acts as a leader among local businesses and food co-ops nationally and contributes to environmental stewardship through its business practices.

2. Access to high-quality, healthy products, especially local and organic food. 3. A community center where people experience a sense of connectedness, ownership and fellowship.

4. A stronger local food system. 5. A major employer that provides a healthy, fair and considerate workplace for employees. 6. Access to education about food and consumer issues that encourages customers to make healthier food choices.

Board Members and Meetings Board of Directors

Upcoming Board Meetings

Board Committees

President: Alan Weisberg Vice President: Alana Lucia Treasurer: Mark Fenton Secretary: Katie Ivy Richard Drace, Kwong Chew, Jonathan Collier, Kali Feiereisel, Rachel Berry

The upcoming meeting agenda is posted on the store bulletin board at least one week prior to the meeting.

To find out more about the Boardâ&#x20AC;&#x2122;s standing committees, please add the following Committee names to the subject line when you email us at directors@board.briarpatch.coop.

To contact all the Directors, send an email to: directors@board.briarpatch.coop. For individual Directors: first name and last initial (i.e. alanw@board.briarpatch.coop). Letters may be left at Customer Service.

Tuesday, November 24

Tuesday, September 29 Tuesday, October 27 For meeting times, please contact Mary Hunter for more information at maryh@briarpatch.coop.

Board Development Committee Finance Committee Executive Committee Governance Committee

BRIARPATCH FOOD CO-OP | Fall 2020

Change is Abuzz in Nevada County

his summer, Cameron Redford jumped at the opportunity to purchase the apiary where he worked in Nevada City. He sees this as a chance to bring a much-loved and established honey business under Black ownership in largely White Nevada County, and to provide food, medicine, employment and education to his community. Through a successful GoFundMe campaign, the community responded with resounding enthusiasm for the project, helping Cameron raise the necessary funds he needed to buy the beekeeping operation. Black Hives Matter has pledged 9.5 percent of money raised will go back to the Nisenan Ancestral Homelands Reciprocity Program. “It would be a dream come true for my family to step into this role — but it’s not just about us. The history of African Americans and beekeeping is long and deep, and has been one of the victims of the systematic erasure of the contributions of Black farmers from the records of history. I believe that there is immense power in the reconnection of this African diasporic insect and the African diasporic peoples in the Americas. I’m grateful for the opportunity to reclaim this relationship and share it with all of my communities.”

History of Black Beekeeping

The "European" Honey Bee was first brought to this continent by way of the Virginian colony in 1622, shortly after the first enslaved African peoples arrived in Virginia in 1619, according to Ferris State University, Jim Crow Museum of Racist Memorabilia. “As enslaved peoples of Africa were the force behind most of the agriculture in what would become America, it is logical to conclude that these folks were beekeepers,” says Cameron. Science confirms the “European” bee originated on the African continent, according to an article in sciencemag.org. The earliest depictions of domesticated bees are hieroglyphs in ancient Egypt. Ancestral beekeeping is an ancient practice still carried out by some tribes in Kenya. With a background in permaculture, Cameron is dedicated to a holistic approach to the care of his honey bees to combat the devastating effects of colony collapse typically the result of pesticide use and parasitic mites. “As stewards of these tiny and majestic creatures, we are committed to maintaining environmentally-sustainable, healthy hive practices,” says Cameron.

Co-op Support

BriarPatch is proud to support Black Hives Matter. To date, the Co-op has donated $2,000 to this project. Look for the bee t-shirts in the store this fall during Love Local Month 100 percent of proceeds benefits the purchase of Cameron’s apiary!

Learn More: Instagram @blackhivesmatterproject GoFundMe: https://gf.me/u/yczspj 18

BRIARPATCH FOOD CO-OP | Summer 2020

Complete Keto THANKSGIVING MENU GUIDE RECIPES Bacon-Wrapped Turkey Cauliflower Hummus with Garlicky Oven-Roasted Broccoli Roasted Mushrooms with Garlic and Fresh Herbs Keto Almond Flour Biscuits Easy Keto Gravy Pumpkin Pie with Almond Flour Crust

BRIARPATCH FOOD CO-OP | Fall 2020

Bacon-Wrapped Turkey Up to 10 servings

Wrapping a turkey in bacon means no need to salt, brine, or baste. Making a bacon blanket is easy, and butter “glue” holds the bacon in place. Weave the bacon strips tightly together to compensate for shrinkage during the cooking process. You can refrigerate the bacon-wrapped bird for two days before cooking. It should sit at room temperature for two hours before roasting.

Bacon Butter

8 Tbsp unsalted butter 4 oz thick-cut bacon, roughly chopped 1 tsp dried sage 1 Tbsp dried thyme

Turkey

1 turkey, 12- to 15-lbs 1 medium-sized onion, peeled and quartered 1 ½ lbs thick-cut bacon (about 22 slices, longest ones you can find)

Make the Bacon Butter: Place all ingredients in a food processor fitted with blade attachment and pulse until smooth. If making ahead, store in the refrigerator and bring back to room temperature before using. Prepare the Turkey: Remove neck and giblets. Set turkey breastside-up on roasting rack set inside a roasting pan. Generously rub turkey inside and out with bacon butter. Put onion pieces in cavity of turkey and tie legs together with kitchen twine. Wrap each leg with two slices of bacon and each wing with one slice of bacon. Tuck ends in the crease between leg and breast. Lay eight slices of bacon side by side, as close together as possible on a piece of parchment paper. Weave another eight slices of bacon into these slices. Set the piece of parchment paper next to turkey at an angle, so as to create a diamond. Carefully flip the paper over the breast. Remove parchment and tuck any bacon ends in the creases between breast and legs. Using kitchen scissors, trim any extra-long bacon.

Roasting: Heat oven to 425°. Arrange rack in bottom third of oven, and remove any racks above it. Add two cups of water to roasting pan. Roast for 30 minutes to crisp and darken the skin. Reduce temperature to 325° and roast for 2 to 2 ½ more hours, until a probe thermometer reads 165* between thigh and breast. preheat

Resting and Carving: Let turkey rest at least 30 minutes before carving. Use drippings and reserved giblets to make gravy if you’d like. Remove legs before carving breast. Cut through bacon first and then breast to help keep bacon intact. Serve turkey with any bacon crumbles that fall off as you carve. 425°

Roasted Mushrooms with Garlic and Fresh Herbs 16 open-cap mushrooms (like crimini), even-sized and stalks cut level 3 Tbsp olive oil 2 cloves garlic, finely minced 3 Tbsp unsalted butter, softened 2 Tbsp minced fresh thyme

1 tsp fresh rosemary, finely minced ½ tsp garlic powder ¼ cup almond meal 1 ½ Tbsp lemon juice Salt and pepper to taste

Preheat oven to 400°. Lightly fry mushrooms, cap-side-down, in olive oil for 2-3 minutes. Arrange mushrooms in a 9x13 oven-proof cooking dish with stalks facing up. preheat

400°

In a small bowl, combine remaining ingredients except almond meal together. Spoon a little mixture onto each mushroom and lightly press a little almond meal on top.

Bake about 15 minutes, until mushrooms get golden around the cap, or check for doneness with a small knife; the blade should come out easily when checked.

BRIARPATCH FOOD CO-OP | Fall 2020

Easy Keto Gravy 2 Tbsp turkey pan drippings ½ cup onion, chopped 2 cups cauliflower, chopped 1 - 2 cups low sodium chicken or turkey stock

Several springs fresh thyme, parsley, sage and/or rosemary Salt and pepper to taste

Measure pan drippings and add enough stock to equal two cups of liquid. Add pan drippings/stock mixture to pan and simmer until cauliflower is fork-tender, about 10 minutes. Remove herb stems. Let mixture cool slightly and transfer to a blender. Blend on high until smooth and creamy. Return gravy to the pan to reheat. If needed, add more stock to thin to desired consistency. Season with salt and pepper to taste.

Cauliflower Hummus with Garlicky Oven-Roasted Broccoli 4 cups cauliflower florets (about a pound) ¼ cup extra-virgin olive oil, divided ½ cup tahini 2 cloves garlic, minced 2 Tbsp lemon juice 1 tsp salt 1 ½ tsp cumin powder ¼ tsp paprika, plus a little more to garnish 3 – 5 Tbsp water, as needed

Oven-Roasted Broccoli

1 lb broccoli, rinsed and trimmed 2 Tbsp olive oil 2 cloves garlic, minced ½ tsp salt ¼ tsp freshly ground black pepper

Make the Hummus: Preheat oven to 400°. preheat

400°

Produce

2 medium-sized

onions iflower

3 ½ pounds caul

In a saucepan, heat fat over medium heat. Add onions and cook until brown. Stir in cauliflower and herb sprigs.

Hummus

S H O P P IN G L IS

Toss cauliflower with 2 Tbsp olive oil. Spread in a single layer on a parchment-lined baking sheet. Roast cauliflower for 35-45 minutes, until falling-apart, soft, golden brown and charred. Add lemon juice, 2 Tbsp. water and remaining olive oil into a food processor. Add cauliflower, tahini, garlic, salt, cumin and paprika. Puree until very smooth. If hummus is too thick, thin it out with 1-3 more Tbsp water, one tablespoon at a time. Sprinkle a little more paprika on top before serving.

Make the Broccoli: Preheat oven to 425°. Peel broccoli stems. Cut florets into bite-size pieces, with about 1-2 inches of stem still preheat attached. Cut remaining stalk into long strips 425° suitable for dipping. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Using either a parchment lined or non-stick baking sheet, evenly lay out broccoli. Roast just until tender, 8–10 minutes. Let cool slightly and serve with Cauliflower Hummus as dip.

1 pound broccoli

16 open-cap mus hrooms (like crim ini) Small bunch fre sh thyme Small bunch fre sh rosemary Several sprigs fre sh sage Several sprigs fre sh parsley 6 cloves garlic (a bout 1 head) 2 lemons

Meat 1 turkey, 12- to 15 -lbs. (Also note: you will reserve 2 Tbsp. pa n drippings) 1 ¾ pounds thick -cut bacon

Grocery ¼ cup almond m eal 4 ½ cups almon d flour, blanched , or unblanched al so works ½ cup plus 2 Tb sp. olive oil 1 cup powdered erythritol 1 15-oz. can pum pkin puree 1 – 2 cups low so dium chicken or turkey stock (Vegan gr avy: Use vegeta ble stock) 1 tsp dried rubb ed sage 1 Tbsp dried thym e ½ tsp garlic powd er 2 tsp pumpkin pi e spice 1 ½ tsp cumin po wder 1/2 tsp paprika 2 tsp gluten-free baking powder Salt and pepper 1½ tsp vanilla extra ct (optional in pie recipe) 1 tsp blackstrap molasses (optio nal) ½ cup tahini

Perishables

2 ½ sticks (19 Tb

5 large eggs

sp) unsalted bu tte

¼ cup plus 3 Tb

sp ghee ½ cup heavy crea m

BRIARPATCH FOOD CO-OP | Fall 2020

Fresh (Never Frozen) Turkeys available at the Co-op Saturday, November 21st!

Pumpkin Pie with Almond Flour Crust Crust

Crust 2 ½ cups almond flour, ½ cup powdered erythritol 1 3 ⁄ tsp salt ¼ cup ghee, melted, plus a little more to grease the pie pan

Preheat oven to 350°. Grease a 9-inch pie pan. In a large bowl, mix together almond flour, erythritol and salt. Add vanilla into melted ghee, and then add this and egg into dry ingredients. Mix until very well combined and dough texture is uniform. preheat

350°

1 large egg ½ tsp vanilla extract

Filling

1 15-oz. can pumpkin puree ½ cup heavy cream 2 large eggs

Press dough into bottom of pie pan. If crust crumbles when you try to flute the edges, just press it back together. Poke small holes in crust with a fork. Bake 10-12 minutes until lightly golden. Cool crust for at least ten minutes before adding filling. Set oven to 325°. Combine all filling ingredients and beat until smooth.

⁄ cup powdered erythritol 2 tsp pumpkin pie spice ¼ tsp salt 1 tsp vanilla extract 1 tsp blackstrap molasses (optional)

2 3

Keto Almond Flour Biscuits 2 cups almond flour 2 tsp gluten-free baking powder ½ tsp salt 2 large eggs, beaten ½ cup butter, melted

set to

Pour filling into crust, tapping pie pan on the counter to get out any bubbles. Bake for 40-50 minutes, until pie is almost set but still slightly jiggly in the center, like a custard before it sets. If crust edge starts to brown, cover the edge with foil. 325°

Cool completely, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

preheat

350°

Preheat oven to 350°. Line baking sheet with parchment paper. Mix dry ingredients together in a large bowl. Stir in wet ingredients.

Using a cookie scoop or a spoon, scoop tablespoonfuls of dough onto baking sheet. Flatten slightly to form into rounded biscuit shapes. Bake for about 15 minutes, until firm and golden. Cool on baking sheet.

BRIARPATCH FOOD CO-OP | Summer 2020

Give Thanks for delicious ready-to-go Thanksgiving foods from our deli

Available Wednesday, November 25 No Pre-Orders, We’ll Have Plenty! Roasted Diestel Turkey Breast, Sliced Organic Mashed Potatoes (original and vegan)

Turkey Gravy (wheat-free)

Vegetarian Stuffing Organic Maple Sweet Potatoes Green Bean Casserole Orange-Cranberry Sauce

Vegan Mushroom Gravy (wheat-free)

Don’t Forget Dessert! Check out our bakery for: Pumpkin Pie • Apple Pie • Cheesecake Pumpkin Bread & more!

BRIARPATCH FOOD CO-OP | Fall 2020

s p Ti g n i k o o C y e k r u T

When cooking your Thanksgiving bird, it’s always good to have a checklist with tips and reminders to cook the perfect turkey.

PREP YOUR TURKEY

CHOOSE THE

SIZE

OF YOUR BIRD:

1-2 LBS PER PERSON

depending on how hungry your crowd is and how many leftovers you’d like.

THAW YOUR TURKEY

This is best done in the refrigerator, or you could immerse it in cold water in your sink and change the water every half hour. Be sure to count backwards from the day you’ll cook it and take into account the time to brine the turkey (24 - 48 hrs.).

THAW TIME IN FRIDGE PER POUND

BRINE YOUR TURKEY

Brining the bird is an important step as this will make it more flavorful and moist. Brine kits are available at BriarPatch, or maybe you have your favorite go-to combo. You can set the bird up in a cooler with ice to make sure you can keep it at a safe temperature.

Cooking times will vary because each oven is different, so start to check for doneness when there’s about an hour left. Once the turkey gets to 145º, the thermometer temperature will rise quickly and it’ll get done more quickly.

THAW TIME IN WATER PER POUND

HOURS

Make sure to get everything out of the chest cavity (bag of neck/gizzards) and off the bird (plastic or metal clip holding the drumsticks). Rinse the bird thoroughly inside and out and pat it dry with paper towels or clean cloth towels once it's thawed.

30 MINUTES

USE A COOKING THERMOMETER

Get a reliable cooking thermometer and practice where you’re going to stick the thermometer to check for doneness – into the inner thigh and not touching the bone - before you put the bird in the oven to cook. Thoroughly clean the thermometer before using it again.

cook at

THIGH

Reach 150-155º

Reach 165-170º

325° Cook at 325º F

Heritage/Heirloom Turkey

COOKING TIME BY WEIGHT

3 - 3.5 HRS

PER 10 POUNDS

Add a half hour per ten lbs. if turkey is stuffed.

Free Range Organic Turkey

ONCE THE TURKEY’S OUT

OF THE OVEN

Also figure in at least a half-hour to tent the turkey in foil so the meat can rest and the juices can redistribute. You’ve invested a lot of time in getting this far, let the meat rest for optimum juiciness before carving.

ur fresh, not previously frozen, Thanksgiving turkeys are available for sale starting on Saturday, November 21. We are offering four different types, all California raised, nonGMO verified, superior quality: • Mary’s all natural, non-GMO verified • Diestel Organic, non-GMO verified

Organic and Non-GMO options for your Thanksgiving feast!

• Diestel Organic Heirloom, non-GMO verified • Mary’s Heritage, non-GMO verified We will have plenty on hand, no need to reserve. The turkeys range in size from petite "just under 10 pounds" up to the high 20s. We recommend 1 ½ 2 pounds per person, minimum, plus more for leftovers.

MARY’S FREE-RANGE From Sanger, Ca (near Fresno) 240 miles away

Natural Non-GMO Turkey Weight Range Available: 9–24 pounds, Free Range, No Preservatives, Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO Free, Gluten-Free, *

BRIARPATCH FOOD CO-OP | Fall 2020

y e k r u T k l a T ’s t e L

We also feature an assortment of uncured, non-GMO, holiday hams and delicious lamb in addition to our wide variety of fresh meat and seafood offerings, as well as plenty of plant-based options. We have organic spices and brine kits, turkey pans, poultry rubs, roasting instructions and all the fixin’s for your holiday feast!

DIESTEL TURKEY RANCH From Sonora, Ca (Sierra Foothills) 124 miles away

Natural Non-GMO Turkey Weight Range Available: 9–24 pounds, Free Range, No Preservatives, Certified Organic Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO-free, Gluten-free,*

Heritage Non-GMO Turkey

Organic American Heirloom

Weight Range Available: 9–20 pounds, Free Range, No Preservatives, Vegetarian Diet, No Antibiotics, No Added Hormones, Certified GMO Free, Gluten Free, Narragansett Breed: Oldest United States Turkey Variety, More “Wild” (they can fly, breed naturally, and mature slowly), More thigh (dark) and less breast (white) meat, rich flavor, firm texture, COOK STUFFING SEPARATELY, **

Weight Range Available: 10–24 pounds; Free Range; No Preservatives; Certified Organic Vegetarian Diet, No Antibiotics; No Added Hormones; Certified Non-GMO, Gluten-free; Bred From Rare, ‘Old Fashioned’ Breeds of Turkeys: Auburn, Black, & American Bronze Heirloom, Matures Slowly, Broad Breasted, More White Meat, Less Fat, Full Flavor, * * More info at the meat counter. ** Cooking instructions at the meat counter.

BRIARPATCH FOOD CO-OP | Fall 2020

Community Spotlight BriarPatch delivered lunch to staff members of Nevada County Public Health, recognizing the team for helping to keep our community safe during the COVID-19 pandemic. “Everyone is juggling multiple responsibilities, mostly without complaint, and working extraordinary hours, and often seven days per week. In my opinion, they are the epitome of the dedicated public servant.” - Public Health Director Jill Blake

BriarPatch delivered lunch to Dr. Hicks and his medical staff at Yubadocs Urgent Care in Grass Valley recognizing them for their commitment to community health and wellbeing during the COVID-19 pandemic. “The community can support us by being patient with us and by taking this pandemic seriously. We are stronger together.” Dr. Hicks, Yubadocs Urgent Care

Multiple times this summer, the crew from the Co-op’s Marketing Department helped out with drive-thru food distribution days organized by Food Bank of Nevada County. Since the March COVID-19 shelter-in-place-orders, needs for food have quadrupled at the Food Bank. “We have so many opportunities for folks to lend a hand: drivers, packers and distribution helpers.” - Executive Director Nicole McNeely, Food Bank of Nevada County

BriarPatch donated $8,000 to the Nevada County Relief Fund, earmarking the funds for Western Nevada County nonprofits struggling to stay afloat during the COVID-19 pandemic. “We operate under a set of cooperative principles that guide us to support our local community, especially in times of need, So, it made sense for us to contribute to this important county-wide effort.” - Andrea Echegaray BriarPatch Finance Manager.

BriarPatch donated 20 gift cards to volunteers from FREED Center for Independent Living, acknowledging them for their hard work distributing groceries to homebound people considered at risk of COVID-19 in Western Nevada County. Half of FREED’s staff are considered at-risk. Volunteers have stepped up more than ever to keep up with clients’ basic needs.

“This is going to be an ongoing situation for people at risk, like me,” - Ana Acton, FREED Executive Director

BRIARPATCH FOOD CO-OP | Fall 2020

Vegetarian

THANKSGIVING MENU GUIDE RECIPES Field Roast Celebration Roast with Warm Herbed Vinaigrette Brussels Sprouts and Parsnips Dijon Gratin Walnut-Coffee-Mushroom Sauce Torta Salata Roasted Eggplant Dip Pumpkin Molasses Pie

Roasted Eggplant Dip

Pumpkin Molasses Pie

A twist on a Middle Eastern classic. Makes about 2 ½ cups.

A bit more depth of flavor and less sweet than your usual pumpkin pie. Use your favorite pie crust. We like Rose Levy Beranbaum’s The Pie and Pastry Bible’s cream cheese crust recipe.

2 large eggplants ½ cup Parmesan cheese, grated ¼ lemon juice, freshly squeezed

¼ cup olive oil 1 clove garlic, minced Salt and pepper to taste

Preheat oven to 500º. Pierce eggplants with a knife and roast until they collapse and the skin blackens – about 20 minutes, depending on size. Let cool. preheat

500°

Once cool, cut eggplants in half and scoop out flesh and puree in food processor. Add Parmesan cheese, lemon juice, olive oil, garlic and some salt and pepper and blend. Allow the flavors to meld for 30 minutes. Serve at room temperature with crackers, chips, bread, or raw veggies for dipping.

¾ cup sugar 1 Tbsp all-purpose flour ½ tsp salt 1 tsp cinnamon 1 tsp ginger ¼ tsp cloves, ground

¼ cup molasses (not blackstrap) 3 large eggs 1 15 oz can pumpkin puree 1 cup evaporated milk

Preheat oven to 350º. Mix sugar, flour, salt and spices together. In a mixing bowl, mix molasses, eggs and pumpkin on low speed, preheat until just combined. Mix in dries, still on low. Stir in 350° evaporated milk. Pour into unbaked pie crust. Bake 35-40 minutes, until jiggly in the center. Let cool to room temp before serving.

BRIARPATCH FOOD CO-OP | Fall 2020

Field Roast Celebration Roast with Warm Herbed Vinaigrette The fresh herbs in the Warm Herbed Vinaigrette are a great addition to this vegan holiday favorite. Serves 6 - 8 1 Celebration Roast 1 onion, peeled and sliced into 1-inch rounds 1 Tbsp extra-virgin olive oil A few pinches of salt

Warm Herbed Vinaigrette Makes about ½ cup ½ cup extra-virgin olive oil

2 Tbsp minced shallot 2 cloves garlic, finely chopped 2 Tbsp fresh lemon juice 2 Tbsp flat-leaf parsley, chopped 1 tsp fresh rosemary, finely chopped Optional: Pinch crushed red pepper flakes

Cook the Celebration Roast according to the package.

preheat

350º

Preheat oven to 350º. Toss onion in some of the olive oil. Add a little salt and place on sheet pan. Roast onion until browned or slightly blackened, stirring occasionally so it cooks evenly.

To make vinaigrette, in a 1-quart saucepan, heat oil and cook shallot over medium heat, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat, and whisk in lemon juice, parsley, rosemary and pepper flakes (if using). Cut Celebration Roast into ½ inch slices. Place slices on a platter, interspersed with roasted onion. Drizzle on Warm Herbed Vinaigrette and serve.

Torta Salata Dough

3½ cups all-purpose flour 1 Tbsp sugar 1½ tsp salt 3 sticks unsalted butter, cut into pieces, chilled in freezer

Mix flour, sugar and salt in food processor to combine. Add butter and pulse until butter is pea-sized. Slowly pour in ½ cup ice water and pulse just until a ball of dough forms. Transfer dough (with the dry bits) to work surface, drizzle 1 Tbsp ice water over and knead to just barely bring dough together. Divide in half. Form dough into 2 ¾”-thick disks and tightly wrap in plastic wrap. Chill at least 2 hours or freeze up to 1 month.

Filling and Assembly

Heat oil in a large saucepan over medium. Add onions, cook until softened, 3-4 minutes, then add broccoli, and cook another 5-7 minutes, until broccoli is bright green and tender. Whisk 7 eggs in a large bowl to blend. Add ricotta, Parmesan and broccoli mixture and mix to combine. Add garlic, lemon zest, nutmeg, salt and pepper.

This covers your starch and your greens. Perfecto! Serves 6 - 8

Filling

2 large heads broccoli, chopped 3 Tbsp extra-virgin olive oil 2 medium onions, finely chopped 8 large eggs 2 cups ricotta, drained 1 cup Parmesan cheese, grated

Preheat oven to 375º. Let dough sit at room temperature 5 minutes to soften. Roll out one disk of dough on a lightly floured surface to a 12” preheat 375º round about ¾” thick. Transfer to a parchment-lined rimmed baking sheet. Roll out remaining disk of dough and carefully transfer to a tart pan. Press dough firmly into sides and bottom of pan. Trim, leaving about a ½” overhang. Beat remaining egg in a small bowl to blend and brush edges of dough. Pour filling onto center of pan and spread evenly. Lay second round of dough over filling. Trim edges of top round, leaving ½” overhang. Fold edge of bottom crust up and over top, then press edges together to seal. Crimp and brush top of dough with remaining beaten egg.

2 garlic cloves, chopped 2 tsp fresh lemon zest ¼ tsp nutmeg, freshly grated 2 tsp salt 1 ½ tsp freshly ground black pepper to taste All-purpose flour

Chill in freezer 10 minutes. Bake until crust is golden brown, about 70 minutes. Let cool in pan at least 30

minutes before serving.

BRIARPATCH FOOD CO-OP | Fall 2020

Brussels Sprouts and Parsnips Dijon Gratin Comfort food at its best. Serves 6-8 ¾ cup mayonnaise or vegan mayo 3 Tbsp Dijon mustard 1 tsp salt 1 tsp freshly ground pepper 1 lb Brussels Sprouts, bottom cores cut off, halved or quartered, depending on size.

preheat

350°

1 lb parsnips, peeled if large, cut in 1” chunks 2 Tbsp olive oil 2 garlic cloves, minced 2 sprigs fresh thyme 4 oz Fontina cheese, cubed

Preheat oven to 350º. Whisk together mayonnaise, mustard, 1 Tbsp water and ½ of the salt and pepper in small bowl.

Heat olive oil over medium heat. Add garlic, Brussels sprouts, parsnips, remaining salt and pepper and thyme. Cook for 5-7 minutes until Brussels sprouts begin to soften and are bright green.

Produce

3 onions 2 heads broccoli 1 lb Brussels spro uts 1 lb parsnips 2 large eggplant s 1 cup mixed mus hrooms 3 shallots 1 head garlic 2 lemons 2 sprigs flat-lea f parsley 2 sprigs thyme 1 sprig fresh rose mary

Grocery

Transfer to ovenproof dish. Pour mayonnaise-Dijon sauce over vegetables. Sprinkle Fontina cubes on top. Bake for 25-30 minutes, until parsnips are tender like roasted potatoes.

Walnut-Coffee-Mushroom Sauce This is a wonderful sauce or gravy. The coffee brings a depth of flavor that some people mistake for beef stock. Makes 2 ½ cups 3 Tbsp. olive oil 2 extra-large shallots, rough diced (about ¾ - 1 cup) 4 garlic cloves, rough-chopped 1 cup chopped mixed mushrooms 1 cup raw walnuts

S H O P P IN G L IS

1 ¼ cup black coffee (cold is ok) ½ tsp salt ½ tsp pepper 1 tsp. miso (or sub gluten-free liquid aminos) 1 tsp balsamic vinegar

Saute the mushrooms, shallots and garlic in a pan with the olive oil until fragrant and golden. Remove half of this mixture from the pan and save it for later. To the mixture still in the pan, add the walnuts and coffee, deglazing the pan and letting the coffee reduce a little bit. Remove from heat and let it cool. Put the mushroom/garlic/shallot/walnut/coffee combination into a high-speed blender and blend until smooth with the remaining seasonings. Once this is well-blended, add the reserved mushrooms, garlic and onion from earlier in the cooking process back in and check and adjust the amount of salt and pepper.

1 ¾ cup extra vi rgin olive oil ¾ mayonnaise or vegan mayo 3 Tbsp Dijon mus tard 1 tsp balsamic vi negar 4 ¼ cups all-pur pose flour ¼ cup molasses (not blackstrap) 1 15 oz can pum pkin puree 8 oz evaporated milk 6 oz walnuts 1 cup sugar 1 tsp cinnamon, ground 1 tsp ginger, grou nd ¼ tsp cloves, gr ound ¼ tsp nutmeg, gr ated Pinch red pepper flakes Salt & pepper 10 oz black coffe e

Perishables 1 Celebration Ro ast ¾ lb unsalted bu tter 11 eggs 2 cups ricotta 4 oz Fontina 1 ½ cup Parmesan , grated 1 tsp miso

BRIARPATCH FOOD CO-OP | Fall 2020

e h t n i s d Ki

S o t k c a B “ Kitchen:

Green Smoothie Math

Green smoothies are fun to make and a great way to enjoy fruits and veggies! Pick at least one ingredient from each of the categories and make a smoothie, or add your own unique ingredients. Come up with some fun “math formulas” and make at least one of them for you and your friends or family. You can get as fancy as you want, but you have to have at least one from each category. AND, if you make something you have to at least try a sip. A

Liquid______________ + Fruit______________ + Greens/Veg______________ + Extras_____________= YUM! Water Almond Milk Apple Juice Coconut Water Chilled Mint Tea

Bananas Oranges Strawberries Blueberries Melon

Romaine Lettuce Celery Kale Spinach Collard Greens

Food History

What’s your favorite food? Look up the fun facts and/or history and come up with a short report on what it is, where it comes from, how long it’s been around or since it was discovered, and then a sentence or two on what makes it special for you!

Food Mystery

With some help from your parents, go into the refrigerator and the cupboards and find five to ten different foods. Prepare little bite-size pieces and arrange them on a plate. Take turns wearing a blindfold and having someone carefully feed you a little of the mystery morsels! How many did each of you get right? What kind of clues did you use to guess what each one was?

Cinnamon Almond Butter Yogurt Ginger Avocado

Eat the Rainbow Red-OrangeYellow-Green-Blue-Indigo-Violet

At one meal, make sure to eat at least one fruit or veggie that’s one of each of the colors of the rainbow. You could make an amazing fruit salad with the full rainbow, or have a few colors in one dish and the rest in another…be sure to make your rainbow experience yummy and fun! What are some ideas for foods of each color? And how do you want to make them into a recipe or a meal? RED:_________________________________________ ORANGE:____________________________________ YELLOW:____________________________________ GREEN:______________________________________ BLUE:________________________________________ INDIGO: _____________________________________ VIOLET:______________________________________

BRIARPATCH FOOD CO-OP | Fall 2020

chool”

Pick a Day, Plan a Recipe!

With help, pick a day and plan a recipe you’d like to make that goes with the day’s theme. What ingredients do you need? Make a shopping list and work with your friends or family to make it happen!

Meatless (or Meatloaf!) Monday: Today

it’s easy being cheesy…find a recipe that uses veggies, mushrooms, or meat substitutes like Beyond Beef to take a day off from meat. Not up for Meatless? Make a super-yummy meatloaf.

Taco Tuesday: You can fold a tortilla

around a lot of things, even spaghetti and meatballs. What kind of tacos are on the menu for you today?

juices, herbs or herbal tea, and sparkling water or juice. Mix it up and take a picture to show off your creation.

Pizza Pie Friday: Time to craft your very own pizza. Grab some pizza dough and sauce from BriarPatch and add on your favorite cheeses and toppings. Fun for the whole family! Super Salad Saturday: There are all

Waffle Wednesday: Tonight, eat breakfast

kinds of awesome salads out there, and some just waiting to be created, by you! Bonus points for making your own dressing.

Thirsty Thursday: Come up with a fun

Sundae Sunday: Banana Split? Yogurt Parfait? Whatever it is, make it yummy and fun.

for dinner! Pancakes, waffles, cereal, muffins, eggs…

new drink, a mocktail! Using fruit and fruit

Sprouting!

Here’s your chance to grow new plants, from seeds or from scraps you already have on hand. Pick at least one of these things and help it grow. Some of these you can eat, and some you can plant outside and watch them grow more!

Some seeds you can sprout: Alfalfa; Wheat; Broccoli; Radish; Mung Bean (and other beans); Clover; Buckwheat Groats; Quinoa; Sunflower Seeds. Some food scraps you can sprout: Scallions (Green onion); Carrot (Tops); Romaine Lettuce; Celery; Avocado Pit.

Poetry Corner Roses are Red Violets are Blue You Have to Write a Poem About… Trying Something New. Maybe it’s a Veggie Or Maybe a Fruit

SEE DS

Maybe It’s Ugly Or Maybe It’s Cute! Whatever it Is Write a Line or Two Either in Rhyme Or Perhaps a Haiku!

BRIARPATCH FOOD CO-OP | Fall 2020

s e l p p A o t s e l p C o m paring Ap

Arkansas Black — Notes of vanilla and almond, while tart, yet sweet. This apple is complex and interesting. Great for salads and snacking.

Fuji

Gala

Honeycrisp

Jazz

Piñata

Red Rome — One of the few apples not recommended for eating raw. Baking, stewing, roasting or saucing is where these stars shine.

Smitten — If these apples had pigtails, we’d pull them and run away. We’re crushing hard on this subtle and sweet variety. The perfect vehicle for peanut butter or aged cheddar.

Sweetango

— The darling of the genus. On the sweeter side and plenty crispy, as the name suggests. Great for baking or eating raw, but snacking seems to be the preferred application for most.

— Introduced to the market in 1962 and a fan favorite ever since. Crunchy and super sweet. Excellent for salads and of course, carrying in your satchel for snacking when you reach basecamp.

— A cross between a Gala and a Braeburn, it has a distinctive floral note. We recommend slicing this apple for snacking as the flesh is dense and not ideal for those with problem chompers.

— Quite crisp and sassy. These pink-orange beauties fall on the sweet end of the spectrum and are perfect for pies and sauce.

— Bursting with flavors of pineapple, banana, honey and coconut. Developed in Germany, it was once crowned Apple of the Year. Doesn’t brown quickly, making it perfect for salads.

— These ultra crispy delights dance especially well with Spanish sheep cheese partners Idiazabal and Manchego. Feeling frisky? Throuple the couple with some speck or parma.

BRIARPATCH FOOD CO-OP | Fall 2020

Golden Delicious — The Libra of apples, perfectly balanced sweetness and works for pretty much any “applecation”. Who doesn’t like a Golden?

Granny Smith

Gravenstein

Pink Lady — For those who prefer a less sweet variety, this is your gal. She’s a little tart. Versatile too — excellent for salads, pie or sauce.

Pippin — Named after the county in Virginia where it was first grown in the 1800s, this apple pairs exceptionally well with pie spices and bakes beautifully.

Red Delicious — Some say they’re more beauty than substance, but we think they’ve gotten a bad rap. Not too sweet, great for snacking, salads and shining up and presenting to your favorite teacher.

— The Sophia Petrillo of apples – crunchy and tart, yet pretty darn loveable. And oh so versatile – excellent for salads, pie, sauce and freezing. You go, Granny!

— This OG of the bunch, has been around since 1797, and is rather fussy to grow. The taste is magnificent, however, and worth the effort of seeking out. The flavor is especially enhanced when baked or roasted.

Pro Tips for the Perfect Apple Pie Choose Wisely — Picking the right variety of apples for your pie is key to great texture. You want apples that will hold up to baking. Choosing several varietals can add subtle taste and color pops.

Got Family on Both Sides of the Pie-isle? — Halve your recipe and precook the filling on the stove top for about 10 minutes, about halfway cooked through, reserving liquid for another use. Halve a pumpkin pie recipe (page 27).

Be Patient — Toss your apple slices with the rest of the filling ingredients and let it sit overnight to let the extra juice separate out from the fruit. Boil down that juice to a syrup and add it back into the filling before baking. You’ll have a much less watery pie with slices that hold together beautifully.

Carefully place apples in one side of a prepared unbaked pie crust, packing filling so it is set firmly in one half of the pan, and then slowly pour pie filling in other half. Bake until pumpkin pie is set. Allow to cool completely before serving.

BRIARPATCH FOOD CO-OP | Fall 2020

Mountain Bounty Farm Growing food for our community with love and care since 1997

(530) 292-3776 mountainbountyfarm.com

BRIARPATCH FOOD CO-OP | Fall 2020

Let’s Get Back To Working On You! Co-op Discount For BriarPatch Members

Nevada County’s Premier Health Club 130 W. Berryhill Dr., Grass Valley | 530-272-7676 | www.southyubaclub.com 35

BRIARPATCH FOOD CO-OP | Fall 2020

PRESENTING

VISUAL ARTS ARTS EDUCATION PERFORMING ARTS VISIT US ONLINE FOR GALLERY HOURS, CLASS SCHEDULES AND CONCERT INFORMATION: THECENTERFORTHEARTS.ORG

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SUPPORT COMMUNITY RADIO! 1-877-411-DONATE (3662) | KVMR.ORG

Garlic & Shallots OLD

NEW

• Hardneck • Softneck • Elephant • Organic

NEW LOOK!

S UP PLE M E NTS

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

125 Clydesdale Court, Grass Valley, 95945 Monday-Saturday 8:30 am–5 pm

TK-8 Public Charter School NCSOTA.ORG • 530-273-7736

H Y D R AT E Your skin will soak in our HYDRATE collection, created to help the skin maintain healthy moisturization levels. uva/uvb b road-sp ectrum p rotecti on

Hydrate with Hyaluronic Acid, moisture-binding plant extracts and botanicals, all of which are essential for happy, hydrated skin. Learn more at mychelle.com

Learn more at MyCHELLE.com

BRIARPATCH FOOD CO-OP | Fall 2020

Pre-order

BRIARPATCH FOOD CO-OP | Fall 2020

Tune in for the Briar Patch Food Co-op Farm & Agricultural Reports at 8:22 am every Monday, Wednesday and Friday on Newstalk 830am KNCO.

Chris Gilbert

Dave Bear

Moe Howard Tom Fitzsimmons

BETTER FREE THAN CHECKING

Paul Haas

Grass Valley’s Financial Co-Op

2100 Nevada City Hwy.

Grass Valley, CA 95945 It’s FREE Checking, plus: • FREE Mobile Banking/eDeposits • FREE Bill Payment firstus.org • FREE 30,000+ ATMs • FREE Online Banking • FREE 5,000+ shared branches FREE membership when you bring in this ad. Terms and offers accurate as of 07/01/2020 and subject to change without notice. eStatements are required. New checking accounts only. Membership requires $25 share savings and one-time $5 membership fee (waived when you bring in this BriarPatch ad).

A NEW ROOF FOR A SAFER FAMILY AND NO WORRIES!

12-Months Same-As-Cash. Class-A fire rating the highest available.

Rain & Moisture does not penatrate the roof decking.

UV blocking granuals minimize shingle degradation.

ThatsByers.com/BriarPatch

530.272.8272 Financing available on credit approval with the installation of a new Byers roof. Offer expires 11/30/2020. Visit URL for details. CSLB #518784.

California Heritage: Indigenous Research Project preserves, protects and perpetuates Nevada City Rancheria Nisenan Tribal culture

BRIARPATCH FOOD CO-OP | Summer 2020

CHIRP PRESENTS

curbsUidPe PICK

Support our mission by attending these events! LYLA JUNE AND MAMUSE A Night of Art and Music

September 12, 2020 | Center for the Arts and Online Virtual concert broadcast from the Center for the Arts and live gallery walk-though of the "Invisible No More" Collection

NISENAN HERITAGE DAY 2020 Reflections: Today•Yesterday•Tomorrow November 7, 2020 | Virtual Event

Presentations, speakers, film series, art, panels, showcase of Native artisans and dancers in partnership with Sierra College

Giving Thanks

Harvest Fundraiser Dinner + Concert November 25, 2020 | Miner's Foundry or Virtual Event

Perpetuating Nevada City Rancheria Nisenan Culture A gourmet feast, created in collaboration with local farmers

Curbside pickup is available! Now shop the Co-op from your home computer or mobile phone — It's easy!

For more information visit NISENAN.org

For more info, visit briarpatch.coop

BriarPatch Food Co-op 290 Sierra College Drive Grass Valley, CA 95945

r o f s e Appl s n e d r Ga Eat More Apples!

BriarPatch is supporting school gardens by donating 10 cents for every pound of apples sold! Learn more: briarpatch.coop