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THE
BRIARPATCH FOOD CO-OP | Winter 2020-21
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THE
Vine
Table of Contents
Winter Issue
December 2020 - February 2021 Published quarterly by BRIARPATCH FOOD CO-OP
pgs. 8-9
3-5
Recipes from the Editor
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From the General Manager
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From the Board President
8-9 New Year’s Traditions From Around The Globe
THE VINE TEAM
10
Co-op CAUSE
MARKETING MANAGER Rebecca Torpie
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Owner Information
12-13 Valentine’s Day “Toasts and Toasts”
EDITOR Paula O’Brien ART DIRECTOR Holly Pesta
pgs. 12-13
CONTRIBUTING PHOTOGRAPHERS AND DESIGNERS Seanan Maher, Laura Petersen CONTENT CONTRIBUTORS Chris Maher, Laura Petersen, Rebecca Torpie, Alan Weisberg BRIARPATCH FOOD CO-OP 290 Sierra College Drive Grass Valley, CA 95945 (530) 272-5333
Look Who’s “Zooming” to Dinner!
16-17
Choose Your Main Squeeze
18-19
Meet the Co-op’s Marketing and Merchandising Teams
0-22 2
Sacramento Native Discovers a Rural Homecoming with Nightingale Farms
23 EcoFarm and Sierra Harvest Collaboration
pgs. 18-19
CO-OP HOURS Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm HOLIDAY HOURS Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm Closed Christmas Day
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24
Christmas Foods from Our Deli and Holiday Hours
25
Give a Gift That Gives Back
26
Wild and Scenic Film Festival
ON OUR COVER: pgs. 20-22
The New Zormal, illustrated by Seanan Maher
Follow us! See the latest photos and videos
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highlighting the best of BriarPatch! @briarpatchcoop
Recipes from the Editor
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BRIARPATCH FOOD CO-OP | Winter 2020
Recipes from the Editor By Paula O'Brien, Editor
A
dd some new recipes to your repertoire! Some feature ingredients that you may not have used before, or at least not in the ways you’ll see here. Or, instead of reaching for cans at the store, see what it’s like to make your own enchilada sauces. It’s fun to mix things up a bit and get creative now and then…you may find a new favorite or two!
Kale with Genmaicha Tea 4 servings
1 clove garlic, minced
Looking for a new take on sautéed greens? Tea to the rescue! Genmaicha tea is a nutty-tasting mixture of green tea and puffed rice, and it’s great as a seasoning. Here’s a nice recipe to help you keep that New Year’s resolution to eat more greens!
1 bunch kale, de-stemmed and chopped
1 Tbsp olive oil 1 shallot, minced
Squeeze of fresh lemon juice 1 Tbsp Genmaicha tea Pinches of salt Pinches of smoked paprika Warm oil in pan on medium heat. Add minced shallot and garlic and sauté
for 2-3 minutes. Add kale and stir-fry for a couple of minutes. Squeeze on some lemon juice and add a splash of water, and cover and steam for about 4 minutes. In a separate pan, toast Genmaicha tea. When kale is tender to your liking, add a few pinches of salt and serve topped with toasted Genmaicha tea and a few pinches of smoked paprika.
Magnificent Mochi Muffins Makes 1 dozen muffins
½ tsp salt
Mochi muffins are made with sweet rice flour, which makes them nice and chewy inside and out. The dark brown sugar and molasses gives their sweetness a satisfying depth. They’ll be a little gooey and moist inside even when they’re done – that’s because of the rice flour – and the outside’ll be golden brown and ready for you to take a bite!
1 can (about 13.5 oz) full fat coconut milk
¼ cup melted unsalted butter or coconut oil 2 cups mochiko sweet rice flour 1 cup dark brown sugar 2 tsp baking powder
2 large eggs ½ cup finely diced apple or Asian pear (peel fruit before dicing) 1 ½ tsp vanilla extract 1 tsp molasses 3 Tbsp sesame seeds Preheat oven to 350º and lightly grease a 12-cup muffin tin with butter or coconut oil. In a medium-sized bowl, combine sweet rice flour, dark brown sugar, baking powder and salt. In a large bowl, whisk together the
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melted butter or coconut oil, coconut milk, eggs, vanilla extract and molasses. Add the dry mixture to the wet, about ½ cup at a time, stirring gently after each addition to make sure there are no lumps. Once you’ve added all of the dry mixture to the wet and everything is well-incorporated, fold in the finely diced fruit. Fill each muffin cup equally with batter (they’ll be completely full or close to it). Sprinkle sesame seeds on each muffin. Bake for about 50-60 minutes or until the tops of the muffins are golden brown. Allow them to cool for about 10 minutes before eating. Can be stored in an airtight container for 3 days.
6-8 servings In New Mexico, when you order enchiladas you’re asked what kind of sauce you want on them - red, green, or “Christmas” - which is some of both! Canned enchilada sauce can be an easy shortcut, but these sauces take about 15 minutes each and are delicious… definitely worth the effort. Now you can have “Christmas” any day of the year!
Green Enchilada Sauce Makes about 1 ½ cups
Red Enchilada Sauce Makes about 1 ½ cups 2 Tbsp olive oil 2 Tbsp all-purpose flour (gluten-free AP flour works great also) 2-4 Tbsp cup chili powder (American-style blend of chili powder, it’s milder than others) ½ tsp garlic powder ½ tsp ground cumin ¼ tsp dried oregano
Cottage Cheese Chicken Enchiladas Makes 6 servings 1 Tbsp vegetable oil 2 boneless, skinless chicken breast halves, boiled and shredded ½ cup chopped onion 1 7-oz can chopped green chiles 1 oz taco seasoning mix ½ cup sour cream 2 cups cottage cheese 1 tsp salt Pinch ground black pepper 12 6-inch corn tortillas 2 cups shredded Monterey Jack cheese
1 ½ tsp olive oil ½ small white onion, peeled and diced ½ jalapeño, cored (seeds removed) and diced 2 cloves garlic, peeled and minced ½ cup vegetable stock 2 4-oz cans diced green chiles ½ tsp ground cumin Pinch of dried oregano ½ tsp kosher salt ¼ tsp freshly ground black pepper Heat oil in a sauté pan over
2 cups vegetable stock Kosher salt to taste Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add 2 Tbsp chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly. Gradually pour in stock, whisking constantly until no lumps remain.
2 ½ cups enchilada sauce – red, green or “Christmas” with some of each Heat oil in medium skillet over mediumhigh heat. Add chicken, onion and green chiles and sauté until browned, then add taco seasoning and sauté for 5 minutes more. In a bowl, mix sour cream with cottage cheese and season with salt and pepper. Stir until well-blended. Preheat oven to 350º. Assemble enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, and spoonful of cheese mixture, and a bit of shredded cheese.
medium-high heat. Add onion and jalapeño and sauté for 5 minutes, until onion is softened and translucent. Add garlic and cook for 1-2 more minutes.
BRIARPATCH FOOD CO-OP | Winter 2020
“ Christmas” Enchiladas
Transfer mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, oregano, salt and pepper. Purée until completely smooth. Taste and season with additional salt, pepper and/or spices as needed. Can be refrigerated for up to 4 days, or frozen up to 3 months.
Continue cooking until sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer (bubbling lightly) for about 10-15 minutes, uncovered, until sauce has slightly thickened. Taste sauce and add more chili powder until you get your preferred level of spice. Season with salt, as needed. Can be refrigerated up to 5 days, freezing not recommended.
Roll tortillas and place in a 9”x 13” baking dish. Top with any remaining meat and cheese mixture, 1 ½ cups of the enchilada sauce, and remaining shredded cheese. If you’re doing the “Christmas” enchiladas, spoon sauce of each color onto one half of each enchilada. Bake for 30 minutes, or until cheese is melted and bubbly. Right before serving, heat up the remaining 1 cup of enchilada sauce. Once you’ve got the enchiladas onto plates, top each with a little bit more sauce. This recipe also works great with crumbled tofu or Pumfu, or roasted cauliflower in place of chicken. 5
BRIARPATCH FOOD CO-OP | Winter 2020
Creativity is cooperation. Cooperation is Creativity By Chris Maher, General Manager
I
n 1975, when the founders of our co-op first gathered together to form the buying club that would grow and evolve to become the BriarPatch Food Co-op store that we know today, they had the stated goals to provide local people with access to healthy whole foods, supplements and sustainable household items that were not readily available. They also saw the opportunity to teach, promote and grow the concepts and principles behind cooperatives. They understood that to collect and leverage common resources toward meeting this need had enormous possibilities. Taking those first steps to make these things happen was a visionary creative act. Their vision was initially fairly simple. Yet, through the cooperative model and the addition of more participants with new and bigger ideas, the vision continued to grow. Each retail location attracted new, dedicated shoppers and owners who participated and contributed their ideas. In turn, the Co-op evolved its operation and expanded its reach. A watershed moment occurred when the Co-op moved to Sierra College Drive. Our new highly-visible and accessible location allowed us to begin to make a meaningful impact on our local food system. This strengthened and redefined our founders’ vision. We deepened our commitment to locally- produced farms.
This started with the implementation of a seasonal planning process that helped coordinate local production and align it with shoppers’ needs. We then began offering organic certification loans to farmers to help them communicate their already high
Today we are hoping to expand that impact by seeking to move to a multi-store model. With a broader base of cooperatively-run stores, we can ensure more people have access to healthy food and can see the benefits of cooperation as a business model. standards to the end-users of their delicious crops. That program was incredibly successful and evolved into a partnership between BriarPatch and California FarmLink to provide low-interest operating and capital loans to help those same farmers reinvest, expand and diversify. The broader impact of all of these actions has been greater control and security of our food supply. Today we are hoping to expand that impact by seeking to move to a multi-store model. With a broader base of cooperatively-run
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stores, we can ensure more people have access to healthy food and can see the benefits of cooperation as a business model. We can support more family-owned farms and invest in more community initiatives to greater effect. So long as we have a shared understanding of and commitment to common goals, and a clear concept of our values, the journey we take to get there can take on any number of forms. When we maintain our “north star” of co-operative convictions, and remain open to the scope of our travels, this attitude provides fertile ground for creative possibilities that may take us to places that are even more amazing than anything we could have planned for. Encouraging participation from all folks who share our sense of inclusivity, and extending our reach of impact to everyone who shares our desire for providing healthy, responsible and sustainable choices to as many people as possible invites a degree of creativity in line with our beginnings, and at the same time on a whole new level. Be sure to stay tuned as we chart this new and exciting path.
By Alan Weisberg, Board President
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n what ways is “co-op” thinking and acting “outside the box” during this time of challenges brought on by the COVID-19 pandemic? When I search for an example of a response that truly worked, I immediately go to the National Basketball Association’s successful 2020 season. The NBA created a whole new box within a “bubble” in Florida hotels and near-empty arenas. The hundreds of players, their support staff, some friends, medical and logistics experts and TV crews all obeyed a set of stringent rules and behaviors aimed at protecting everyone from infection. It worked! No infections. And, another great performance by LeBron James gave the Lakers the championship. It didn’t hurt to have the NBA’s endless resources, including $150 million spent on safety measures like outrageously expensive and very frequent virus testing. Pulling this off required team owners to work “co-operatively” with the players, including last-minute negotiations resulting in new national attention and consciousness regarding racial justice. Now back to Earth. While BriarPatch does not have endless resources, we are fortunate to have a great staff and loyal shoppers, and the resources to not just stay afloat as a grocery store, but also to continue meeting our mission of community service. Check out recent photos of our staff making flash visits to first responders, medical people, hospice,
food banks and others with a breakfast or burrito lunch for these community heroes. BriarPatch, as a cooperative, exists in its own bubble, one created by our unique mission and governance. And since food
While BriarPatch does not have endless resources, we are fortunate to have a great staff and loyal shoppers, and the resources to not just stay afloat as a grocery store, but also to continue meeting our mission of community service. is an essential service, during COVID-19 we have been able to sustain strong sales by stepping up quickly to the need for new customer safety measures, reinventing many aspects of our deli to respond to greater demand for take-out food and creating a curbside pickup program that will almost certainly outlive the current pandemic. Many aspects of our business have been forced to find innovative solutions to respond to the new circumstances during
a pandemic. I find some of the most exciting ones are those that positively affect our profitability while also focusing on goals for greatly reducing reliance on fossil fuels. We recently invested in new, energy-efficient refrigeration units throughout the store. Also, we created and filled a new staff position dedicated to all forms of environmental sustainability.
BRIARPATCH FOOD CO-OP | Winter 2020
From the Director’s Seat: On Boxes, Bubbles and BriarPatch
The Board is particularly excited that, in the middle of the COVID-19 impact, we continue and refine our support of many local non-profits. One great example of an out-of-the box action was to donate a significant portion of our profits from what might be considered panic buying at the onset of the pandemic to a countywide fund for small businesses and non-profits. BriarPatch has also stepped up to respond to the Black Lives Matter national concern through some targeted grants to a number of Oakland-based organizations that focus on food justice. A year ago, the Board announced a policy aimed at achieving growth through opening additional stores. Friends have asked me, “are you still planning on this during this time of uncertainty?” The answer is a resounding yes. The past six months have proven our resiliency; we are all-in when it comes to expanding the reach of co-operative businesses.
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BRIARPATCH FOOD CO-OP | Winter 2020
PHILIPPINES
USA
Filipinos wear polka dots and eat round fruit to bring prosperity.
Look for different, illuminated objects that are lowered at midnight. Kind of like the Times Square Ball Drop, but you’ve got a glowing Moon Pie (Mobile, Alabama), dill pickle (Mt. Olive, North Carolina), Chili Pepper (Albuquerque, New Mexico),
BRAZIL Brazilians throw white flowers into the ocean as a token to the Goddess of the Sea to make their dreams come true.
SOUTH AFRICA Residents of Jo-berg throw appliances and old furniture, out the window — out with the old, in with the new!
FROM THE
SPAIN Spanish and Latin-American people eat 12 grapes at midnight for a happy year to come. 8
Y w e N i d a Tr USA Other wacky events — The “Midnight Muskrat Dive” in Princess Anne, Maryland. The town mascot, a stuffed muskrat with a stovepipe hat by the name Marshall P. Muskrat, travels by zip-wire above the center of town.
400-pound Marshmallow Easter Candy “Peep” (Bethlehem, Pennsylvania) and Neon Cowboy Boot (Prescott, Arizona) at the center of local New Year’s celebrations.
Nigerians celebrate by dressing up in masquerade with prominent human and animal features and dance all night long.
COLOMBIA
s ’ r a e Y itions AROUND GLOBE
BRIARPATCH FOOD CO-OP | Winter 2020
NIGERIA
Colombians carry around a suitcase on December 31 for a travel-filled year ahead.
SIBERIA In Siberia, folks jump into holes cut into ice above freezing cold water with a tree trunk in hand. Once they’re in the water, they put the tree under the ice and leave it there for good luck.
ESTONIA Estonians eat seven, nine or twelve times on New Year’s Day — the more they eat, the more plentiful food will be in the coming year. 9
BRIARPATCH FOOD CO-OP | Winter 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!
2021 Recipients JANUARY
Interfaith Food Ministry (Owner Choice)
Farmworker Justice
Interfaith Food Ministry works to reduce food insecurity in Western Nevada County. Dedicated to providing supplemental food to families, IFM feeds the hungry, helping to sustain good health and human dignity. It receives no government funding and relies entirely on donations of money and food and the work of 450 volunteers.
Farmworker Justice is a nonprofit organization that seeks to empower migrant and seasonal farmworkers to improve their living and working conditions, immigration status, health, occupational safety and access to justice.
Farms to Grow, Inc.
FEBRUARY
Farms to Grow, Inc. is dedicated to working with Black farmers and underserved sustainable farmers around the country. It is committed to sustainable farming and innovative agriculture practices which preserve the cultural and biological diversity and agroecological balance of the local environment.
Sierra Streams Institute
MARCH
Sierra Streams Institute (SSI) is a watershed monitoring, research and restoration group based in Nevada City. In August 2020, the Sierra Streams office and Environment Center burned to the ground during the Jones Fire.
Planting Justice
APRIL
Since 2009, Planting Justice has built over 450 edible permaculture gardens in the San Francisco Bay Area, 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.
Sammie’s Friends
MAY
Sammie's Friends provides a safe and caring place for neglected, abandoned and abused animals to be cared for, rehabilitated and adopted as quickly as possible into loving homes.
The Trevor Project
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JULY
JUNE
Founded in 1998 by the creators of the Academy Award®-winning short film TREVOR, The Trevor Project is the leading national organization providing crisis intervention and suicide prevention services to lesbian, gay, bisexual, transgender and queer & questioning (LGBTQ) young people under 25.
AUGUST
The Food Bank of Nevada County
The Food Bank of Nevada County was established in 1986 to alleviate hunger and food insecurity in Nevada County. It procures nutritious food and distributes it to individuals and families in need.
SEPTEMBER Wildlife Rehabilitation & Release (Staff Choice) Wildlife Rehabilitation & Release is a nonprofit organization dedicated to the care and rehabilitation of injured and orphaned wildlife. Each year it successfully releases over 100 different species of native wildlife, including small mammals, songbirds, raptors, waterfowl, reptiles and amphibians.
OCTOBER
FREED Center for Independent Living
FREED’s mission is to promote independence and self-determination for people with disabilities through person-driven services, collaborative community partnerships and education and leadership that advocates for fully inclusive communities.
Color Me Human
NOVEMBER
Color Me Human works to dismantle systems of oppression both within ourselves and the institutions of Nevada County, here on Nisenan land. Through community education, cross movement solidarity building, capacity building and crisis response, it aims to eliminate harm inflicted on people of color and LGBTQ+ individuals.
Auburn Interfaith Food Closet
DECEMBER
The Auburn Interfaith Food Closet provides nutritious food to those in need, preserving their dignity and encouraging self-reliance. Run entirely by volunteers, it provides more than 180,000 meals to more than 20,000 individuals every year.
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 have a say in the strategic vision of the Co-op.
Be a PatchWorks Volunteer Receive 15% off up to two shopping trips 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.
BRIARPATCH FOOD CO-OP | Winter 2020
O W N E R S ’ PA G E
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.
Board Members and Meetings
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 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 Board’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, February 23, 2021
Tuesday, December 15, 2020 Tuesday, January 26, 2021 For meeting times or additional information, please contact Mary Hunter at maryh@briarpatch.coop.
Board Development Committee Finance Committee Executive Committee Governance Committee
Do you have the vision to lead? Consider running for the BriarPatch Board of Directors.
The Board of Directors serves a critical role in overseeing and guiding our Co-op. Directors attend board meetings and the meetings of at least one committee. Three positions on the Board, each for three-year terms, become available at every annual election. We encourage BriarPatch owners to explore this opportunity for service and to contact us with any questions!
Learn more or download an application at briarpatch.coop Nomination period ends Jan. 31, 2021. 11
BRIARPATCH FOOD CO-OP | Winter 2020
Valentine’s Day “Toasts and Toasts”
R
aising a glass for a heartfelt Grapefruit Bellini and AvocadoOlive-Radish Toast toast is memorable… and Grapefruit Bellini. Makes 4 Servings delicious when you pair your ¼ cup honey libation with a fun and flavorful creation to nibble on. Celebrate ¼ cup water 2 Tbsp fresh rosemary leaves Valentine’s Day with these hip 1 cup fresh grapefruit juice sips and tony toast-n-topper 2 Tbsp Campari combos. 1 cup Prosecco
Garnish: Fresh rosemary sprigs In small saucepan, bring honey, water, and rosemary leaves to a boil over medium heat. Remove from heat; cover/ steep 20 minutes. Strain, discard rosemary. Let cool completely. In each champagne flute, combine ¼ cup grapefruit juice, 2 Tbsp rosemary-honey simple syrup and 1½ tsp Campari. Top each with ¼ cup Prosecco. Garnish with rosemary sprigs and enjoy!
Avocado-Olive-Radish Toast. Makes 4 Servings 2 medium-sized ripe avocados 1 small lemon 1 medium-sized watermelon radish, outer skin peeled off and very thinly sliced ½ - 1 cup microgreens, very lightly packed 1 garlic clove Pitted Frescatrano/Castelvetrano olives 4 thick slices sturdy whole-grain bread Kosher salt Maldon salt Good quality extra-virgin olive oil Mash avocados. Add a few squeezes lemon juice and several pinches kosher salt. Toast the bread, and lightly rub with garlic clove. Spread on a layer of avocado. Cut several olives in half and lay them on avocado. Add a layer of watermelon radish, drizzle on olive oil. Sprinkle on microgreens and Maldon salt.
French 75 and Smoked Salmon Toast French 75. Makes 2 Servings 12
2 cups ice
3 oz good quality gin (Hendrick’s or similar) 1 oz simple syrup 1 lemon 4 drops bitters (Angostura, Peychaud’s, or your favorite) 2 oz Champagne/sparkling wine – Brut variety Using channel tool on your zester, scrape two long, thin peels of lemon rind. Set the peel aside and juice the lemon. In a cocktail shaker, add ice, gin, lemon juice, simple syrup and bitters. Shake vigorously until outside of shaker is frosty and cold. Strain cocktail into flute glasses, top with sparkling wine. Drop lemon peel into glasses and serve. Note: For simple syrup, use 1:1 ratio of granulated sugar to water. Heat in saucepan over medium heat until sugar is dissolved. Cool to room temperature and transfer to a glass storage container with a tight-fitting lid. Make a few cups at a time and keep it in the fridge so it’s ready when you are!
Smoked Salmon Toast. Makes 4 Servings Smoked Salmon – thinly sliced loxstyle – 3 oz package 8 oz cream cheese, cut into 1-inch cubes and softened to room temperature ½ cup mascarpone ½ tsp finely minced fresh thyme 2 tsp parsley, finely chopped 1 tsp fresh chives, finely minced ¼ of an english cucumber, very thinly sliced Rye Bread – like from Artisan Lavinia or The Baker and Cakemaker Salt and pepper to taste Optional: Borage or rosemary flowers for edible garnish In mixing bowl, stir cream cheese and mascarpone with a spatula to combine. Fold in herbs. Add salt and pepper to taste. Toast bread. Spread with herbed cheese and arrange cucumber and smoked salmon slices on top. Top with edible flowers before serving.
Ginger Kombucha Moscow Mule. Makes 2 Servings Ice cubes ½ cup vodka 2 Tbsp fresh lime juice 1 cup chilled ginger kombucha 2 lime wedges for garnish 2 mint sprigs for garnish Fill tall glasses with ice. Add vodka, lime juice and then ginger kombucha. Stir to mix; garnish with lime wedges and mint sprigs.
Cheesy-Apple-Brioche Toast. Makes 2 Servings 1 Pink Lady apple, or 1 Shinseiki or Twentieth-Century Asian pear, seeded and thinly sliced 1 package Kerrygold Dubliner Cheese Wedges - spreadable cheese Handful of wild baby arugula 2 slices brioche or challah bread Optional: Bacon – 1-2 slices per toast Cook bacon, set aside on paper towel. Toast bread. Unwrap cheese wedges, spread on warm toast. Layer apple or Asian pear slices on top of cheese; top with arugula and bacon. Best enjoyed immediately.
Pinch of ground cayenne pepper Freshly-ground black pepper Salt In large mixing bowl, or stand mixer, combine Cheddar, cream cheese, pimento or roasted red pepper, mayonnaise, garlic powder, onion powder, cayenne pepper and several pinches of black pepper. Beat mixture together until thoroughly combined. Taste, and add more black pepper, cayenne and/or salt. Blend again. Transfer mixture to serving bowl. Serve immediately or refrigerate up to one week. If pimento cheese has been chilled, allow 30 minutes at room temperature before serving.
Early Bird Farm Cornbread This recipe comes from the bag of Early Bird Cornbread Mix, minus the honey. Use a baking dish (rather than cast iron pan) so you’ll get cornbread that will cut easily into toastable rectangles. 2 cups Early Bird Farm Cornbread Mix 1 large egg 1 ¼ cup low-fat buttermilk ¼ cup plus 1 Tbsp extra-virgin olive oil Heat oven to 400°. In medium bowl, whisk together egg, buttermilk and ¼ cup oil. Fold wet ingredients into Early Bird Cornbread Mix; mix until just combined.
Bubbly Bourbon and Toasted Cornbread with Pimento Cheese
Grease baking pan with remaining oil. Add batter, smooth top with a spatula. Bake until golden brown and a tester comes out clean from the center, 20 to 23 minutes. Cool.
Bubbly Bourbon. Per serving
Puttin’ it Together
1 oz bourbon (Maker’s Mark or similar) Sparkling apple cider, chilled 1 Tbsp pomegranate arils Add bourbon to a champagne flute, top it off with apple cider. Add pomegranate arils for garnish.
Pimento Cheese. Makes About 3 Cups 2 cups sharp Cheddar cheese, grated 8 oz cream cheese, cut into 1” cubes and softened at room temperature 4 oz pimento peppers, well-drained and chopped if in strips (roasted red peppers ok as well) 2 Tbsp mayonnaise ¼ tsp garlic powder ¼ tsp onion powder
BRIARPATCH FOOD CO-OP | Winter 2020
Ginger Kombucha Moscow Mule and Cheesy-Apple-Brioche Toast
1 Tbsp butter for each slice of cornbread you’re toasting Pimento cheese Optional: Finely diced red bell pepper to sprinkle on top of pimento cheese; thinly sliced celery, cut on the bias (1-2 Tbsp for each slice of toasted cornbread) Slice cornbread into ¾ - 1” slices. Melt butter in skillet over medium heat and add cornbread. Brown cornbread slices on each side and remove from skillet. Spread pimento cheese on warm cornbread. Sprinkle diced red bell pepper and sliced celery on top and dig in! 13
BRIARPATCH FOOD CO-OP | Winter 2020
Look Who’s “Zooming” to Dinner! Your phone or computer is the new place-setting, and WiFi is the new long table.
“S 14
ocial” doesn’t have to mean “sitting next to you.” Maybe you won’t be joining friends or relatives in person, but bringing folks together across the miles through the magic of technology can be just as special. It’s a great opportunity to set the table with festive trimmings, break out the charcuterie board and nice wine glasses and dress up a little.
Make sure you’ve got good lighting. No need to limit dinner to the dinner table. Set everything up at the kitchen counter or around the coffee table. Use the dinnerware you’ve been saving for a special occasion. Treat yourself - pop open a bottle of bubbly or pick up some flowers from the store. Touches like these can be fun.
“Ready, Set, Cook!” Pick a recipe and provide a shopping list to each household. Then tune in and chat as you share the experience of cooking together. When you dig in, it’ll be a little closer to having everyone around the same table.
Potluck Set a time and date, and folks make whatever they want. Sit down and eat, and everyone can share their recipes, providing inspiration to try new things!
Themed Dinners How about a “Mad Men” holiday cocktail party, or a Harry Potterthemed feast? Enjoy food from Italy’s Christmas Eve “Feast of the Seven Fishes,” or the ultimate Hanukkah party menu with all the traditional favorites.
Support Local Food Establishments Order take-out from a local restaurant and share the experience with friends. Whether you all order from the same place or not, it’s a great way to treat yourself, share good company and make sure the great restaurants in our area get some welldeserved support and love.
“Pet Party”
“Iron-Chef” Someone picks the secret ingredient ahead of time, and everyone makes a dish featuring that item. Tune in as the cooking is winding down to show each other the amazing creations you’ve come up with.
BRIARPATCH FOOD CO-OP | Winter 2020
Virtual Party Ideas
Bring along your favorite fur-baby and have some special homemade treats for them. It’s a fun way to see everyone’s pets and enjoy each other’s company and you may get a great new dog biscuit recipe!
Wine or Beer Pairing Get friends together to explore the wonderful world of wine and beer paired with your own culinary creations! Even if it’s just Guinness and peanut M&M’s, it’s always fun to hear about how others enjoy their favorites.
Reconnect with Someone Catch up with someone over snacks or dinner whom you haven’t seen in a long time. Maybe it’s that person you’ve been meaning to thank for being an important part of your life, or one of your former classmates who you lost touch with years ago. Whoever it is, they’re sure to enjoy seeing you and sharing some time and a meal with them!
Platforms Aside from Zoom, there are other free ways to connect with others:
Jitsi Meet Name your room and provide a password. No account needed. Super easy!
Skype Host up to 50 people at a time, for up to four hours.
FaceTime Great if you only have an iPhone or iPad, and you can host up to 32 friends. Video quality will depend on your cellular provider.
Google Hangouts Use this to see 10 people on a call from your phone or computer. 15
BRIARPATCH FOOD CO-OP | Winter 2020
n i a M s u r t i C r e t n i C h o os e y o ur W
Blood Orange — The William Shatner of the citrus family. There’s a lot of lively drama behind that orange skin: deep red flesh that is sweet and perfect with many kinds of cocktails.
Clementine
Gold Nugget Mandarin — Bumpy rind and more citrus oils than most, this fruit is very aromatic. You’ll think you struck it rich when you taste it.
Melogold Grapefruit
Mexican Lime
Meyer Lemon — A cross between a lemon and a Mandarin. Lore has it that Martha Stewart is responsible for making this fruit popular outside of California backyards. We already know they’re delicious in savory and sweet applications.
— A hybrid between a Pomelo and a white grapefruit. Seedless, mild and sweet. They like to chill out with just you and a grapefruit spoon. It’s all good.
— They have a very thin skin and are a hybrid of a Mandarin and a Sweet Orange. Sometimes referred to as “Cuties” and “Sweeties”. Awww...
— Thinner skinned than their cousins, they yield juicy goodness and aroma. Mix the juice of 1 lime to 1 cup carrot juice with a sprinkle of chile-lime salt for a saltysweet healthy treat.
Kumquat Chutney Satsuma
— Its name is credited to the wife of a US minister to Japan, Gen. Van Valkenberg, who sent trees home in 1878 from Satsuma, now Kagoshima Prefecture. Juicy, sweet and easy to peel. What’s not to like?
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Make this and you’ll agree kumquats are clear evidence that “good things come in small packages.” Makes about 2 cups
BRIARPATCH FOOD CO-OP | Winter 2020
Squeeze
Kumquat — Originally grown in China, these grape-sized fruit have edible skins and are loaded with fiber. Roll ‘em around in your palm to release the sweet oils that balance out the slightly sour fruit before you pop ‘em in your mouth. Great for chutneys and baked into breads.
Lemon
Lime
Navel Orange — Seedless thanks to a mutation that occurred in the early 1800s in a monastery in Brazil. Drink up, Johnny! The juice contains an antioxidant known as limonin which causes it to turn bitter or sour after about 30 minutes of exposure to air.
Pomelo Grapefruit
Ruby Grapefruit
— When life gives you lemons, you make lemon curd, lemon bars, ginger lemon mules… The possibilities are endless. Fun fact: lemons are technically berries.
— Pomelos thrive in brackish, tropical lowlands, unlike their citrus kin. Pro-tip: peel absolutely everything off the juicy vesicles/citrus kernels to get the sweetest experience of these big boys. Enjoy with garlic, coconut and seafood.
12 ounces kumquats, quartered lengthwise, seeded
1 star anise pod
1 cup sugar
¼ tsp aniseed, crushed
¾ cup fresh orange juice
¼ tsp ground cinnamon
½ cup dried cherries or cranberries ¼ cup chopped shallots
¼ tsp ground pepper
/8 tsp ground cloves
1
— Finisher in many Mexican, Vietnamese and Thai dishes. But what about making lime juice ice cubes for your next batch of mojitos?
— Pretty in pink on the inside. Some compare the taste to sour gummies. Perfect in salads or toss them into a smoothie.
Combine all ingredients in a heavy medium saucepan and bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Discard star anise pod. Cover and store in refrigerator. (Chutney can be prepared 2 weeks ahead.)
1 Tbsp plus 1 tsp fresh ginger finely minced 17
BRIARPATCH FOOD CO-OP | Winter 2020
Signs Signs, Everywhere a Sign!
B
riarPatch is bursting at the seams with creativity and thinking outside of the box. But who’s behind the scenes posting on Facebook, creating beautiful displays, working with our volunteers and answering owners’ questions… and making all of those signs? Meet the Co-op’s Marketing and Merchandising Teams! 1. Describe the purpose of your job to someone from another planet. 2. What is your favorite travel destination? 3. If you were in a salad, what ingredient would you be?
4. You’re shipwrecked on a deserted island: what two items do you bring with you? 5. Dog or cat person?
Rebecca Torpie | Marketing Manager 1. I help humans find food they like and help them have fun while they find it. 2. Amsterdam, NL 3. Radish. You don’t always see them in salads, but when you do, they’re quite crunchy- it’s the extroverted introvert ingredient. 4. My pug and my copy of Man’s Search for Meaning 5. I think that question has been answered.
Michelle Peregroy | Merchandising Manager 1. I work with an amazing team of humans to coordinate displays, promotions and product selection that reflect BriarPatch’s values and meet our customers’ needs. 2. Eastern Sierras in the fall time. 3. An avocado. They are delicious and packed full of nutritious goodness. 4. A pot to boil water and an even bigger knife than Carly’s. 5. Dog of course!
Carly Davenport | Merchandiser 1. I bring products into our store and organize them in a way that makes them easier to find and purchase. 2. Norway…even though I have never been there…lol 3. Maters. They make the salad colorful and a little bit sweet! 4. A water filtration straw and a really big knife 5. Dog
Seanan Maher | Marketing Assistant 1. Okay so I’m what you call a “Marketing Assistant”. Wait no, let’s go back a little farther, this won’t make sense. Okay so, on Earth we have these things called “stores”, wait no hang on... Alright, so have you heard of “money”? What about “goods and services”? Um... This is going to be harder than I thought... 2. I would give a great deal to visit New Mexico currently, but anywhere that has the promise of aliens or other unexplainable phenomena is fine by me! 3. The many many identical human teeth 4. Um... two more boats? 5. I love cats! Their cute little claws, their hard exoskeletons, their mandibles, their hundreds upon hundreds of legs... all wrapped up in a 7 ft. bundle of love! EDIT: I have been informed that what I have been caring for is in fact, NOT a cat, and that I am no longer allowed to bring pets into the office.
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1. Dear ET, my job is to help persuade fellow earthlings to desire, consume and enjoy more of what my organization is selling through clever words and pretty pictures. 2. Any tropical island that has beautiful beaches, lots of great snorkeling and very few people 3. Blue cheese dressing; though it’s aged, it makes everything else in the salad taste a little better. 4. Snorkel gear and a spear gun. Why let good snorkeling and sushi go to waste? 5. Cat! Dogs are great but I absolutely adore cats, plus they generally smell better.
Paula O’Brien | Editor, The Vine 1. I’d cook them a meal using wonderful, fresh ingredients like what we have at the store. I’d explain that, through writing, I offer people ideas and recipes that hopefully get them excited about nourishing themselves and those around them with good food, and have fun in the process. Hopefully somewhere between my enthusiasm, gestures, yummy food and showing them The Vine, my message would be received. 2. The great outdoors, with my sweetie and my kitty 3. Microgreens! Amazing versatility, flavor and nutrition…and a little goes a long way. 4. My yarn and a crochet hook. I'll make the biggest, most beautiful and snuggly S-O-S sign you've ever seen. 5. Cat
BRIARPATCH FOOD CO-OP | Winter 2020
Holly Pesta | Graphic Designer
Patti Glenn | Brand Coordinator
1. I make sure all the pretty signs and symbols that help people recognize BriarPatch are used in a consistent way, and I help my marketing team with processes to make it easier to coordinate with other teams and each other. 2. Morocco 3. Pomegranate seeds — a little sweet/sour, a bit weird, a bit crunchy but you’ll like it! 4. My iPhone and a solar charger 5. Cat person (but I’m Year of the Dog so I totally relate to dog people!)
Laura Petersen | Communications Specialist 1. My job is to share the stories of humans and the foods they eat with other humans who live on our planet. 2. Sierra Nevada mountains 3. Beets — I’m rooting for you! 4. A knife and sleeping bag. 5. Meow…
Chelle Wheatley | Owner Relationship Coordinator 1. My job is to help you all you lovely aliens understand how much you want to shop at our store! Shop local, you cheeky aliens! 2. Milliways — The Restaurant at the Edge of the Universe. No COVID! No election! Great Pan Galactic Garble Blasters! No Hangover! 3. The ham 4. Sushi rice and a hammock 5. DOG!
Jason Patton | Community Engagement Coordinator 1. As the coffee mug on my desk says, I’m a Chaos Coordinator! As part of the outreach team in the marketing department, I help run special events and the PatchWorks Volunteer Program and also coordinate all of our donations. It’s organized chaos, I swear. 2. I’ve always loved San Francisco for a weekend getaway, but I wouldn’t say no to going back to Paris! 3. An olive — I’m refreshingly salty! 4. Prepper's Survivalist Handbook and a volleyball. The latter seemed to make a good friend to Tom Hanks. 5. Yes
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BRIARPATCH FOOD CO-OP | Winter 2020
Sacramento native discovers a rural homecoming with
NIGHTINGALE FARMS Story by Laura Petersen
Lateefah Thompson and her family of Oberhasli goats. 20
Photo by Laura Petersen
Photo courtesy of Lateefah Thompson
BRIARPATCH FOOD CO-OP | Winter 2020
O
n a one-quarter acre lot in Sacramento, Lateefah Thompson and her husband were raising chickens, growing a big garden, exploring with hydroponics, fermentation and mushroom cultivation when a six-acre property came up for sale in the foothills.
The couple jumped at the chance to take their homesteading to the next level. Last December, they bought and moved to six acres in Nevada County with their two young daughters. “When this property came up we just fell in love with it. A farm for me is the utmost play yard,” said Lateefah, who was born and raised in Sacramento. Self sufficiency is her family’s ultimate goal. At the time of their move, a young goat herdess named Erin Kaiser was tending goats on the property. The milk from the goats was used for a popular line of lotions and soaps she made for her skin care business, Nightingale Farms. The goat milk lotion can be found in the Wellness Department of BriarPatch Food Co-op. Lateefah’s family’s big move to the country was serendipitous in more ways than one. At the time, Erin had made the decision to sell her business. Lateefah, an experienced business woman, saw this as a great opportunity. She and her husband decided to take over the business. “We just jump in when we decide something. Luckily Erin was there to show us all the steps along the way,” said Lateefah. With Erin’s guidance, Lateefah learned the recipes and efficiencies of the skin care business. She took over as owner in March and is still outsourcing milk from a local goat herder, upwards of 8 - 10 gallons of milk each month. Nightingale Farms was birthed on the property 13 years ago by Shannon and Steve Nightingale who specialized in raising and showing a Swiss goat breed, called Oberhasli. Oberhaslis are known for their winter hardiness, agility and robust production of sweet milk. Goat milk has the same pH balance as our
skin and has been a beauty secret for centuries. The fast-absorbing lotion is gentle and mild for even the most sensitive skin types. The body care line of goat milk lotion and soaps is made by hand in small batches. “This is something I really believe in. I’m 100 percent behind it,” said Lateefah. Lateefah remains friends with Shannon and is continuing her legacy of animal husbandry. A novice with a researcher’s mind, Lateefah purchased two does, Sugar and Magic, and a yearling wether or male goat named Lupine. The goats are a welcome addition to the homestead’s five chickens and resident horse, Jingle Bells, who came with the property. Lateefah is curious about growing the herd, adding a cow and getting a tractor. She envisions an orchard and big garden that feeds her neighbors. “So many people are hungry. If you have the means, give back,” she said. As a mom of two young children age one and four, life on the farm is a constant juggling act. At times hectic and exhausting with often not enough time in the day, Lateefah says she wouldn’t trade her new life for something easier. She keeps her eyes on the end goal – of building a healthy, functioning farm that feeds her family and gives back to the community. “Up here I’m really happy,” she said.
Sample gift box below from Nightingale Farms. One soap and two lotions are included in this beautiful set. For more info go to nightingalefarms.net and click on the Shop button.
Learn more: nightingalefarms.net Photo courtesy of Lateefah Thompson
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BRIARPATCH FOOD CO-OP | Winter 2020
Ginger Peach Grapefruit Patchouli Honeysuckle Lavender Lemongrass Lavender Rose Geranium Tangerine Cedarwood Unscented Vanilla Black Currant Milk & Honey Orange Spice
Product photos courtesy of Lateefah Thompson
Dairy GOATS
The Oberhasli (also known as the Oberhasli Brienzer) is a dairy breed developed in the mountainous cantons of Bern, Freiburg, Glarus and Graubunden in Switzerland. Oberhasli goats were first imported to the Photo by Laura Petersen United States in the early 1900s, though it was not until 1936 that purebred herds were established and maintained. The breed was initially called the Swiss Alpine. While the does are a dependable source of milk, bucks and wethers are also useful as pack animals because of their strength and calm demeanor. The record is 4,665 lbs of milk per year! Source: livestockconservancy.org
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By Sierra Harvest
F
rom January 20-23, 2021, EcoFarm and Sierra Harvest are partnering to host the largest and most important gathering for sustainable agriculturalists, backyard gardeners and foodies alike — and you can attend from the comfort of your own home! Now in its 41st year, the EcoFarm Conference was the first organically-focused farm conference and continues to be a model around the country. The move to a virtual format opens up this inspirational conference to a wider audience, with even more amazing speakers and a lower price tag. EcoFarm Conference has deep roots in Nevada County, with local food heroes Amigo Cantisano, Kalita Todd and Ritchie Marks as founding members of this iconic event. While the conference won’t be on the coast as it usually is, there are still many opportunities to network, learn and be inspired.
BRIARPATCH FOOD CO-OP | Winter 2020
EcoFarm and Sierra Harvest Collaboration is a win for all of us violence, Rupa is also busy setting up the Mni Wiconi Health Clinic and Farm at Standing Rock, as well as making “liberation music” as the front-woman for the international touring group Rupa & the April Fishes.
John Kempf The founder of Advancing Eco Agriculture, a plant nutrition and biostimulants consulting company, and host of the Regenerative Agriculture Podcast, John is a top expert in the field of biological and regenerative farming. He founded AEA in 2006 to help fellow farmers by providing the education, tools, and strategies that will have a global effect on the food supply and those who are growing that supply.
Reginaldo (Regi) Haslett Marroquin
The owner-founder of Regeneration Farms LLC, and Founder and President of the Regenerative Agriculture This year’s conference theme is Alliance, Regi is a visionary farmer and Reimagining Our Future. Each day will entrepreneur who has developed smart, offer keynote sessions including these scalable and regenerative poultry speakers and more: systems that benefit the farmer, the buyer and the planet. His system is Rupa Marya, M.D. designed to be uniquely aligned with Director of the Do No Harm Coalition, the social and economic conditions a group of health workers and students of new, immigrant, small farms and dedicated to ending racism and state marginalized communities. Don’t miss the virtual tour and Q&A In addition to with local farmers! these worldclass keynotes, the conference will be offering 50+ workshops, networking opportunities, special events and a virtual vendor expo. A few of the workshops sponsored by
Enjoy informative and inspirational keynote sessions each day of the conference. Sierra Harvest (and taught by local experts) include: “Contract Grazing in the Time of Fire” with Dan Macon and “Advanced Beekeeping: Healthy Hives and Protecting Pollinators” with Cameron Redford from the Black Hives Matter Project.
Want more Nevada County farm inspiration without leaving your living room? Don’t miss the virtual tour of “Ecological Agriculture At Work” and Q&A with local farmers! Stone’s Throw Farm will discuss soil occultation, For the People Seeds will talk about seed production, cleaning and saving and Super Tuber Farm will share skills around bed preparation and weed management.
Tickets to the conference can be purchased online at: eco-farm.org/conference. Prices will go up December 15th. Help 2021 get off to a transformative start – join Sierra Harvest and EcoFarm for a conference filled with visionary leaders and practical skills to elevate your farm, garden, and consciousness. 23
BRIARPATCH FOOD CO-OP | Winter 2020
Don’t feel like cooking?
Our Deli and Bakery have you covered with delicious ready-to-go Christmas foods from our deli. Turkey Maple Glazed Ham Vegetarian Roast Vegan Mashed Potatoes Mushroom Gravy (Vegan) Turkey Gravy
Holiday Hours
Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm Christmas Eve 7 am - 7 pm • Deli 7 am - 6 pm
Roasted Root Veg Stuffing Green Bean Almondine Sweet Potatoes Orange Cranberry Sauce
Closed Christmas Day
Check out our bakery for
New Year’s Eve 7 am - 9 pm • Deli 7 am - 8 pm New Year’s Day Store & Deli 9 am - 7 pm
Wheat-free Yule Logs
Pear Custard Pies
Wheat-free Eggnog Cheesecakes
Gingerbread
Peppermint Brownie Cupcakes
Vegan Apple Pies
Apple Pies
and more!
Also available from our Meat & Seafood Department December 14 - January 1 Prime Rib Nevada County Free Range Beef and Niman Ranch Ready-to-go Christmas foods availability subject to change.
Homemade Keto Eggnog Eggnog translates nicely to the Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness. Serves 6. 2 cups unsweetened almond or cashew milk 2 cups heavy cream or coconut milk 1 cinnamon stick
1/4 tsp nutmeg. freshly grated, plus more for garnish 6 egg yolks
Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse, stirring constantly to avoid burning. Remove from heat and set aside. Combine yolks and sweetener in a bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain). Temper the hot mixture into egg and sugar mixture—add hot milks (very!) little by little to egg mixture while whisking constantly, so eggs don’t curdle.
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½ cup xylitol, allulose or erythritol 2 tsp vanilla extract 1/2-1 cup dark rum or bourbon to taste
Combine everything back to saucepan, and cook over medium/ low heat for roughly 8-10 minutes, or coats the back of a wooden spoon. Remove from heat and pour mixture through a sieve into a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to refrigerator to chill. Eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.
GIVE A GIFT that GIVES BACK
Plantlife Bath Scrubbies
Conscious Step Socks
Klean Kanteens
Big Dipper Candles
Bhavana Bottles
Share your bright light. Beeswax, essential oils and 100% cotton wicks. Paraffin and soot-free.
Beautiful bamboo water bottles that will stand apart from the crowd. Bhavana donates 3% of its sales to organizations that work to preserve the world’s water.
Paavani Body Oils
eeboo Puzzles
Keep your little bumpkin warm and cozy. 70% recycled cotton and 30% polyester fabric. Made in USA.
Take a step toward a greener, bluer planet. Purchases support Trees for the Future. Oceana. Fairtrade and Vegan Certified.
Discover your dosha. 100% plant based, organic, wild harvested, certified cruelty free, paraben and chemical free.
BRIARPATCH FOOD CO-OP | Winter 2020
Gypsy & Lolo Hats
No social distancing needed here! Handcrafted with soft cotton and ramie on their tummies.
Has donated $3.1 million dollars to nonprofits working on climate change issues. Cheers!
Exercise your brain while keeping the environment pristine. Made from 90% recycled gray board and vegetable-based inks.
BriarPatch Mugs
Support cooperation, democracy and independent business. Show your BPFC pride with every sip.
Open 7am - 10pm
• 290 Sierra College Dr., Grass Valley • 272-5333 •
BriarPatch.coop
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BRIARPATCH FOOD CO-OP | Winter 2020
Thank you BriarPatch FOOD Co-op for supporting the Wild & Scenic Film Festival! 1 9 TH A N N UA L
Re
ie l i s
n t b y N at ur e
TICKETS ON SALE DEC 1
JAN 14-24 2021 26
A Virtual FESTIVAL Experience 11 days of of environmental & adventure fi fillms + workshops • panels • speakers • art • inspiration
wildandscenicFILMfestival.org
BRIARPATCH FOOD CO-OP | Winter 2020
Mikail Graham presents the 15th annual
Virtual
A V irtual Hometown holiday party
& musical benefit for Hospitality House saturday
Community Shelter
Dec 19
Info: 530-615-0852
6 - 8PM
Tune in from home!
Online: hhshelter.org Facebook: hhshelter
TV: Comcast Ch 11 Suddenlink Ch 16
Follow us!
See the latest photos and videos highlighting the best of BriarPatch!
@briarpatchcoop
TK-8 Public Charter School NCSOTA.ORG • 530-273-7736 27
BRIARPATCH FOOD CO-OP | Winter 2020
PSPS, FIRE, POWER OUTAGE – TUNE TO
NEVADA COUNT Y'S EMERGENCY BROADCAST STATION | KVMR.ORG
E S T. 1 9 8 2
WELLNESS, WELL DONE. Since 1982, we’ve been revolutionizing wellness. So we designed vitamins & supplements your body can really, truly absorb.
FORMULATED FOR ABSORPTION * 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.
MADE WITH ORGANIC VEGETABLES & HERBS
U
Certified Organic by International Certification Services, Inc., Medina, ND, USA © 2020 New Chapter, Inc.
BETTER FREE THAN CHECKING
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).
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Farm & Agricultural Reports at 8:22 am every Monday, Wednesday and Friday on Newstalk 830am KNCO.
Chris Gilbert
Dave Bear
Moe Howard Tom Fitzsimmons
BRIARPATCH FOOD CO-OP | Winter 2020
Tune in for the Briar Patch Food Co-op
Paul Haas
Mountain Bounty Farm Growing food for our community with love and care since 1997
(530) 292-3776 mountainbountyfarm.com
A Conservation Leader
45
+ Miles of Trails
17,600 Acres Saved
Protect and Defend the Working & Natural Lands of the Bear and Yuba River watersheds.
Trail Maps & Nature Education at BYLT.org
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BRIARPATCH FOOD CO-OP | Winter 2020
Pre-Order
Bare Root Fruit & Nut
Trees
Go Home BriarPatch Feeling Good We're hiring ad BriarPatch is hiring! Great pay, excellent benefits & employee discount!
Show your BriarPatch Card for a Discount!
Over 150 varieties to choose from!
Visit briarpatch.coop for more info & to apply.
125 Clydesdale Court, Grass Valley, 95945 Monday–Saturday 9am–5pm • GrowOrganic.com
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 30
We’re here to help you get there.
Celebrating 20 years in 2020 8am - 6pm weekdays • 9am - 4pm weekends + holidays 2090 Nevada City Hwy • Grass Valley
BRIARPATCH FOOD CO-OP | Winter 2020
There’s a light at the end of the tunnel.
(530) 274-5020 • yubadocs.com
OWN YOUR POWER!
Co-op power for your co-op home! Time is running out for the 2020 tax credit!
(530) 274-3671 www.Cal-Solar.coop
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BriarPatch Food Co-op 290 Sierra College Drive Grass Valley, CA 95945
S tay ! y z Co
curbsUidPe PICK
CURBSIDE PICKUP IS AVAILABLE Now shop the Co-op from your home computer or mobile phone— It’s easy! For more info, visit briarpatch.coop
