1965 — The Last Year of the Wood Snake Pgs. 22 & 23
The Vine Team
Director of Marketing
Rebecca Torpie
Editor Paula O’Brien paulao@briarpatch.coop
Art Director
Holly Pesta
Contributing Photographers and Designers
A-Town Alliance, Auburn Hip Hop Congress, Sandra Boyd, Patti Glenn, Josh Kline, Seanan Maher, Jan Nottingham
Content Contributors
Rachel Berry, Chris Maher, Seanan Maher, Paula O’Brien, Rebecca Torpie, Sasha Scott, Sierra Harvest
BRIARPATCH FOOD CO-OP
290 Sierra College Drive Grass Valley, CA 95945 530-272-5333
Rock Creek Plaza 2505 Bell Rd Auburn, CA 95603 530-65-FRESH
briarpatch.coop
Recipes from the Editor
By Paula O’Brien, Editor
Groovy, baby! Preparing dishes inspired by 1960’s food trends can give you a time traveler vibe. Here are a few with a 21st century “BriarPatch Twist.”
Grilled Romaine
Wedge Salad
4 servings
Wedge salads look great, taste great and are a lot of fun to deconstruct with your knife and fork as you enjoy them. Using romaine and grilling the lettuce will make your salad truly “wedge-endary!”
2 heads romaine lettuce
¼ cup olive oil
½ cup crumbled blue cheese — we like Point
Reyes Original Blue
2 cups cherry tomatoes, halved
4 slices bacon, cooked/chopped
¼ cup grated asiago cheese
Maldon sea salt
Fresh black pepper
Optional (and highly recommended) garnishes: ½ cup thinly sliced shallots, 1/3 cup toasted pecans, chopped
Dressing:
½ cup blue cheese
¼ cup buttermilk
¼ cup sour cream
2 Tbsp mayonnaise
2 Tbsp red wine vinegar
½ tsp Worcestershire sauce
¼ tsp Dijon mustard
¼ tsp garlic granules
Pinch sugar
Salt and pepper to taste
If using shallots, soak slices in cold water for about 15 minutes. Drain and pat dry.
For dressing:
To a small bowl, add buttermilk and sour cream. Mix in blue cheese until fully combined. Stir in mayonnaise.
Add red wine vinegar, Worcestershire, Dijon, garlic granules and sugar. Add salt/pepper to taste and let flavors meld while preparing the rest of the salad.
Slice romaine in half lengthwise. Oil a grill or grill pan and set at mediumhigh heat.
Brush sides of romaine with olive oil and grill on each side until grill marks have formed, about 2-3 minutes. Transfer to large platter.
Dress romaine wedges evenly and then add toppings. Sprinkle with Maldon sea salt and fresh black pepper.
Swedish-“ish” Meatballs
Makes 4-6 servings
Swedish meatballs are the epitome of comfort food, warming heart and soul. We’ve re-worked the umami in this recipe a little. Save yourself a trip to Ikea and make some of these at home!
¾ cup panko
1 medium onion, grated
2 large eggs, lightly beaten
¼ cup fresh parsley, minced
½ tsp garlic powder
1 ½ tsp pepper, divided
1 tsp salt, divided
2 lb ground beef or 1 ½ lb ground beef and ½ lb ground pork
3 Tbsp all-purpose flour
1 cup heavy cream
2 tsp fresh thyme leaves, chopped
2 ½ cups low sodium beef broth
1 tsp Worcestershire sauce
1 tsp Dijon mustard
¼ tsp ground nutmeg
¼ tsp ground allspice
Stuffed Celery
Makes 4-5 servings
Move over potatoes, there’s another veg who comes “fully loaded.” It’s that long, tall, cool drink of water, celery! Our crunchy friend is a blank canvas, or should we say ‘flavor boat,’ just waiting to set sail at the first “snack-ortunity.”
4-5 celery stalks, trimmed/peeled
8 oz cream cheese, softened
½ cup sharp white cheddar cheese, shredded
¼ cup bacon, cooked/chopped
2 globe radishes, diced very tiny (brunoise)
¼ of a medium red pepper, diced very tiny (brunoise)
2 Tbsp grated/shredded carrot
1 Tbsp flat-leaf parsley, chopped
1 Tbsp chives, chopped
¼ tsp garlic granules
Pinch smoked paprika
¼ tsp salt
¼ tsp pepper
In a large bowl, combine panko, onion, eggs, 1 tsp pepper, ¾ tsp salt, garlic powder and parsley. Gently mix in ground meat.
Shape mixture into 1 ½-inch meatballs and brown in batches in a large skillet over medium heat. Remove meatballs with slotted spoon to drain on paper towels, reserve drippings in skillet.
Stir flour into drippings, cooking over medium-high heat until light brown and fully incorporated without lumps. Slowly whisk in heavy cream until smooth. Stir in beef broth, thyme leaves, spices, Worcestershire, Dijon, ½ tsp pepper and ¼ tsp salt. Bring to a boil and cook/stir until thickened.
Reduce heat and return meatballs to pan. Cook uncovered, stirring occasionally, until meatballs are cooked through, about 15-20 minutes. Adjust salt/pepper as needed.
Serve with noodles, mashed potatoes or your choice of starch.
Optional: 2 Tbsp pecans, toasted/ chopped, and 1 Tbsp each additional bacon and chives for garnish
Cut celery stalks in half and set aside. Whip cream cheese until smooth using a food processor or hand mixer. Add cheddar, salt, pepper, smoked paprika, garlic granules, chives and parsley and pulse to combine.
Add bacon, radishes, carrot and red pepper and pulse very slightly to combine without chopping these ingredients up too small.
Fill each celery “boat” with cheese mixture. Top with optional garnishes (if using) and serve immediately.
Wine o’ the Times
You may have noticed that our Wine Department’s selections have recently changed. In the past few months, our Merchandising Team has done some important “housekeeping” of the various varietals on our shelves.
Wine is complicated — and not as straightforward as standard grocery items that go through the “conventional” channels, if you will, of purchasing
“ ” The result is what you see now. A carefully curated wine set that is in line with our Merchandising Policy in spirit as much as it is “on paper.”
through our distributors like UNFI or other vendors. What we discovered as we combed through the department’s selections was that not only was there an overwhelming number of vendors being used for a section that constitutes roughly only 3% of total co-op sales, but that many of these wines weren’t as aligned with our values as we would have liked them to be, particularly regarding pesticide use.
So, we set to work on two fronts. The first was to articulate what we were looking for in our wines,
just as definitively as we do for every other department in the store. The second was the massive vetting process of the department itself.
The result is what you see now. A carefully curated wine set that is in line with our Merchandising Policy in spirit as much as it is “on paper.”
And what are the attributes of these wines that we now carry? It’s fairly simple and boils down similarly to other departments’ criteria. So, wine producers must now meet any of the following:
• Be certified Organic, Biodynamic, or make wine with Regeneratively Grown grapes.
• Be working toward organic certification but may not yet be certified due to geographical constraints or funding. These producers adhere to high standards, including fair labor practices.
• Are produced by global majority or woman-owned enterprises. These producers also adhere to high standards, including fair labor practices.
Our staff is thrilled about this transition and we hope you are too! Cheers to big changes in the Wine Department at BriarPatch!
A fantastic year for our Co-op!
By Chris Maher, General Manager
2024was a fantastic year for our co-op! We are excited to share that we realized total co-op sales of over $50 million — an astounding growth of over 25% from 2023 sales.
In August, we celebrated the one-year anniversary of opening the Auburn store. It is hard to believe that we are
• Events are in full swing again this year. From Grillin’ and Chillin’ burger deals, to nutrition presentations, to special tasting events like “Breaking the Mold” featuring cheese/wine pairings and “The Brat Pack” with beer/house made sausage combos, we offered plenty of fun above and beyond the usual shopping trip. More to come in 2025!
“So many people make a point to tell me how good they feel when they get to come shop at BriarPatch.”
already well into our second year of operation there. That store is now growing at over 20% year over year in sales and is fast becoming a go-to destination for groceries and prepared foods in the market. Transactions are up as well, driven by return visits from folks who have already found us and new customers trying us out for the first time. Speaking of “first times,” we’ve had a few firsts this past year that deserve mention:
• Low-Sensory Shopping Hours on Wednesday, 7-9am at both stores. Lower lighting, lower volume, darkened informational screens — shopping that’s easier on the senses;
• Extending our “ABC Club” to both stores. Our younger customers across our widened community get an apple, banana or carrot to munch on while they shop;
• “Bring It Back” reusable cutlery so folks can enjoy our Deli’s offerings
with disposable utensils without adding to the landfill; We’re thrilled you’re thrilled with this program.
• Supplement Sunday is an opportunity for shoppers to stock up every few months on supplements at savings of 30% off regular prices;
• TGIF — “Ten Gets It Fresh” the first Friday of every month. Shoppers get 10% off all regular-priced items in our Produce and Meat & Seafood departments. AND you’ll find more sales all year long!
I am convinced that the interest in what we provide — high quality foods and great customer service in a community gathering space — remains in incredibly high demand. We live very busy lives and so many people make a point to tell me how good they feel when they get to come shop at BriarPatch. This means we continue to have a bright future and an opportunity to reinvest in this business in a way that will welcome even more folks into our stores.
AWhen cooperatives do well, everyone does better
By Rachel Berry, BriarPatch Board President
s Chris already shared in this Spring edition of the Vine, 2024 was a fantastic year for our co-op. We can also celebrate that nationwide, the growth of our fellow food cooperatives continues to outpace the US retail food market for the second year in a row! When cooperatives do well, everyone does better. We are so grateful for owners like you who make these thriving food co-ops possible, especially here in our beautiful southeast region of the Sacramento watershed.
As BriarPatch board members, we always have an eye towards the future, and this year we are excited to welcome at least one new board member to this envisioning process. Every Spring, three of our nine board seats are up for election, and this year, because Kwong Chew (with 12 years of continuous service!) is stepping down, we will have at least one new member on our team after our May election.
What does it take to be a BriarPatch board member? You don’t have to be
a financial wizard or local food expert (although familiarity with spreadsheets and local food issues help!). Our current board members include teachers, retirees, parents, business owners and community activists, all who share a commitment to contributing to our multi-store co-op and a passion for making a positive impact in the health and wellness of our local watershed.
owner-members to our team.
If you are inspired to take a more active role in your community and support the growth of our beloved co-op through board service, check out more details at briarpatch.coop/ get-involved/governance. And at the very least, don’t forget to vote in the May board election! Exercise your right
“We are so grateful for owners like you who make these thriving food co-ops possible, especially here in our beautiful southeast region of the Sacramento watershed.”
We commit to working together as a team, abiding by our board policies, and participating in continued training and development so we can best serve the Co-op and plan for its thriving future. As more of our senior board members prepare to retire in coming years, we look forward to welcoming new
as as member-owner, and as a bonus, every vote will generate a $2 donation to the Northern Foothill Partnership — a collaborative coalition of Placer Land Trust, Bear Yuba Land Trust and Trust for Public Land that's coordinating conservation work in the American, Bear and Yuba watersheds.
Brassica Family Reunion
Brassica Family Reunion
Radishes
Spicy, satisfying, and ready to dive into whatever dip you've got going on. Spread with high quality butter and sprinkle on Maldon sea salt for a Euro-snack!
Horseradish
Either you love it or you hate it. Pungent, potent and ultra-assertive to the point that some folks will leave the room if it's on the table. Get out your goggles and open the window if you're going to grate or process it-or cry trying!
Kale
Green or purple? Smooth or curly? Whatever you’re making, there's a kale for that (TAKFT). It’s got range and nutrition for days. So, throw a few leaves into your smoothie like you do — or maybe try a 50/50 kale-basil pesto next time.
Brussels Sprouts
They grow on a stalk, and with all the ways to prepare them, it might as well be a magic wand. Smash and roast to crispy perfection, or shave thinly for a fresh salad heavy on the crunch and color, then dolled up with maple syrup and bacon.
Broccoli
Why the king of the Brassicas? Because the tops are called crowns, with tightly closed flower buds reminiscent of a ’fro that’d give Bob Ross’ hairdo a run for its money. The crown’s where most of the flavor is, but don’t ditch the stalks! They’re fab in slaw, or peeled and cut for dippers.
Romanesco
The most mathematical (and trippy!) of the Brassicas, with buds approximating natural fractals. Logarithmic spirals abound on the head, and the number of spirals is a Fibonacci number. Showy alt for any cauliflower dish.
You can thank Brassica Oleracea — aka the Wild Mustard plant — for the dozens of different varietals farmers have cultivated into existence over hundreds of years. Each has traits from its wild grandaddy that make it unique and tasty in its own special way!
Savoy Cabbage
The crinkly-lacy leaves are fairytalefancy and milder and sweeter than those of their bowling ball brethren. Try in place of tortillas for a grain-free spin on enchiladas.
Mustard Greens
Take just one nibble of a raw leaf and you’ll know it came from a mustard plant. Choose tinier leaves for less of a punch, the bigger the leaf, the bigger the bite. Cooking will mellow them, though.
Homemade Horseradish
It’s waaaaay more powerful than the store-bought stuff. A little dab’ll do ya, anywhere you want some of its ama-ZING bite. Sandwiches, wraps, hummus, salad dressing, or riding shotgun with your sushi rolls instead of (yep, that’s reconstituted) wasabi...it’s easy to make so why not give it a go? Be sure to work in a well-ventilated room when you make this.
1 8-10 inch long piece of horseradish root (4-5 oz), peeled and chopped
2 Tbsp water, plus more as needed
1 Tbsp apple cider or white vinegar, plus more if needed.
Pinch of salt
Optional: ½ cup peeled, coarsely chopped beets for color
Called “rocket” in some countries, these little green pleasantly peppery and bright leaves are sure to send your taste buds into orbit. Toss with a bit of fresh lemon juice and EVOO and then pile onto a pizza.
In a small food processor or blender, add horseradish and beets (if using), and enough water so mixture turns over and is able to grind well. Process/blend until well ground, adding just enough water as needed along the way.
Strain out excess water if too liquidy, then add vinegar and a pinch of salt. Pulse to combine. Add more vinegar as needed, 1 tsp at a time.
Transfer to a glass jar and store in the fridge, it’ll keep about a month. Can be frozen for much longer. Potency diminishes over time.
COMMUNITY Spotlight
The Patch is giving back!
The numbers are in and in 2024, BriarPatch shoppers generously rounded up over $57,000 for local nonprofits!
This Earth Month (April), when you Round Up at the Register, you’ll be supporting two environmental organizations who are doing important work for the planet. Wolf Creek Community Alliance (Grass Valley) is dedicated to preserving and protecting the Wolf Creek Watershed, while the Placer Nature Center (Auburn) is providing a wide range of environmental education programs to the community.
Since 2020, the PatchWorks volunteer program has grown significantly. The now over 600 owners who are PatchWorks volunteers have dedicated 66,000 plus hours to giving back to our Nonprofit Neighbors.
To learn more about PatchWorks opportunities and to apply, visit briarpatch.coop/patchworks.
With every apple purchase made last year, over $20,000 was raised to support local school and community gardens in Placer and Nevada Counties. This funding helps gardens like the one at Bluedoor Community Center, BriarPatch Auburn’s September 2024 recipient. They will continue to enhance and expand their garden as a part of the Earth Science program, which educates their 540 students on environmental stewardship.
Apply to be an Apples for Gardens recipient: briarpatch.coop/apples.
OWNERS’ Info
Board Committees
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.
Why Be a Co-op Owner?
Owner Appreciation Months
Each year Owners can take 10% off one shopping trip in February, April, July, September and December. This schedule is subject to change.
5% off all BriarPatch brand supplements. Be well and save!
Opt into E-Receipts and automatic Register Round Up
Email hellobriarpatch@briarpatch.coop to sign up.
Senior Discount
Owners 67 and wiser may apply to receive 2% off every day and 5% on Wednesday.
Be a PatchWorks Volunteer
Receive 15% off on up to two shopping trips each month when you volunteer at select nonprofits.
Special Orders
Owners can get special savings for case discounts at our Grass Valley location.
Check out more owner benefits at briarpatch.coop/join-the-co-op.
Board Members and Meetings
Board of Directors
Rachel Berry, Kwong Chew, Jonathan Collier, Richard Drace, Mark Fenton, Katie Ivy, Alana Lucia,
Lindsey Pratt, Deborah Yashar
To contact all the Directors, email: directors@board.briarpatch.coop. For individual Directors: first name and last initial (i.e. alanal@board.briarpatch.coop). Letters may be left at Customer Service.
Upcoming Board Meetings
The upcoming meeting agenda is available at least one week prior to the meeting. Owners are welcome to attend Board Meetings. Please contact Mary Hunter for more information: maryh@briarpatch.coop.
Tuesday, March 25, 2025
Tuesday, April 29, 2025
Tuesday, May 27, 2025 (plus Owner Business Meeting)
Board Development Committee
Finance Committee
Executive Committee
Governance Committee
Ends Policies
BriarPatch Food Co-op exists so that members of the communities in which we live, work, and serve will benefit in ever-increasing ways from:
• Vibrant and sustainable organic and natural foods grocery stores.
• An inclusive and resilient regional food system.
• An equitable and expanding cooperative economy.
Full candidate profiles will be available on April 1st on our website.
Blue Zones: It’s Easy Being Blue in Nevada County Thanks to Homer
“Blue Zones” are regions around the world with large populations of centenarians and supercentenarians. Elders stay active into their 80s and 90s and are less prone to degenerative diseases.
The term was coined years ago by Dan Buettner, who wrote a book about these places that distilled the activities of inhabitants into a series of interconnected lifestyle habits. These days, the definition of these areas is broadening to focus more on exceptional average life expectancy and overall health, rather than
just the metric of a high population of centenarians, and the message is spreading to more and more communities worldwide.
In western Nevada County, we have our very own team of community partners dedicated to promoting “Blue Zone” habits allowing for longevity with a highquality life, or in the words of holistic Qigong Master Homer Nottingham, “healthspan with a long lifespan.” It’s an effort he firmly believes the whole community can get behind and support, whether through local business’ workplace incentives or individuals’ commitments to friends, families and neighbors.
Homer has come together with others in
the area, supporting the goal of making the community one in which residents enjoy longer, healthier years of life “free from the common degenerative diseases found in other cities in Northern California.” The “Blue Zone” model this group seeks to emulate is the Loma Linda, California community, since it’s culturally closest to Nevada County. Other “Blue Zones” attribute their longevity and level of health to generations of traditions and ingrained behaviors that are unique to them.
Aged 87, Homer is a walking, talking billboard for this effort and hosts a radio show on KNCO 830 AM-Grass Valley each Friday where he features members of the community whose areas
Photo Credit: Jan Nottingham
of expertise support “Blue Zone” lifestyle habits that address the physical, mental, spiritual and emotional aspects that make for a happy and healthy old(er) age. Whether he’s in the middle of the dinner rush at the Kiwanis Club Treat Street booth at the Nevada County Fair or in between classes, his focus is never far from the topic of approaching life in a balanced, self-loving and lighthearted way.
Most days, you’ll find him practicing what he preaches, teaching at Pioneer
Park (weather permitting) or the South Yuba Club, making sure people are getting their daily doses of cognitive fitness, community, movement, positivity and laughter.
Homer focuses his own personal efforts on “five lifestyles” he believes we all need to relieve the stress and tension of our modern society: Sleep, Education, Exercise, Diet and Social. In his own practice of these lifestyles, he keeps a journal and frequently checks that he’s working towards his goals in each area
and encourages a “Just Do It” attitude. He firmly believes the key to this multi-faceted approach to health of body-mind-spirit lies within each individual and their ability to practice healthy lifestyle habits with constancy of purpose. Homer also advocates for Qigong’s approach to energy output, the “70/40 rule” where you give 70% effort when you're feeling good and dial it back to 40% when your energy is depleted, or you need to scale back activity due to illness or injury.
Blue Zone locations around the world and some of the life-enhancing qualities they’re known for.
Loma Linda, CA, USA
— Regular and moderate exercise, plant-based diet supplemented with drinking plenty of water, finding a sanctuary and time to focus on faith and family.
sunshine, diet focusing on the “three
Sardinia, Italy — Strong family values, lots of walking, wine made from grapes that have 2-3 times more artery-scrubbing flavonoids as other wines, cultural tradition of humor and laughter.
Ikaria, Greece — Mediterranean diet, regular afternoon naps, tradition of fasting, priority of social connections.
Okinawa, Japan — Finding “ikigai,” the reason you get up in the morning, gardening, habits that promote activity and range of motion, “be interested and interesting” and build a personal social safety net.
Singapore
— Defining and living values, “finding your tribe” and sharing camaraderie, making choices that align with lower levels of stress.
“Don’t let the world change your happiness, let your happiness change the world.” — Homer Nottingham Attend Homer’s Qigong classes: Mon/Weds/Sat @ 9am, Dec.-April @ Oddfellows Hall 212 Spring St., Nevada City, May-Nov. @ Pioneer Park, 421 Nimrod St., Nevada City. Contact: homer@homernottingham.com or (530) 263-1627
Find Homer on YouTube: Eight Brocades Creating a Blue Zone
Wanna get your diet into the Zone? Check out the digital edition for some bonus recipes!
Costa Rica — Nicoya — Strong sense of purpose, lifelong tradition of physical work, taking in plenty of
sisters” — beans, corn, squash.
Sprout,Sprout, Let ItAllOut!
Growing your own food even in a small space is fun and nutritious, and the vibrant energy from sprouts is palpable. They’re more than just a cloud of fluff (lookin’ at you alfalfa), and lend flavor and nutrition to your meals in a way nothing else can.
Get your own “grow operation” started with just a few simple items and some good quality sprouting seeds like the ones you’ll find at BriarPatch! Growing sprouts is simple, fun, and...
EASY — Just soak, rinse and watch them get bigger and bigger. There's no soil required and you don’t need anything fancy — just a mesh screen to top your jar so water drains out and air gets in.
YUMMY — Many versatile varieties of seeds are available, and sprouts pack a real punch of flavor, be it spicy, delightfully bitter, peppery or a uniquely flavor-icious “Mini Me” of its grown-up self.
FRESH — Sprouts are some of the freshest produce available. They’re a live, raw food and grow when you're camping for trail-side salads when other produce might not be able to stay fresh.
FAST — Sprouts are ready in 3-5 days, almost instant gratification. It’s fun to check out your sprouts first thing in the morning or when you get home from work because you can see how much they’ve grown!
Find some great sprouting options in BriarPatch’s Unpackaged/Bulk section. We’ve got some great sproutables to choose from:
Beans/Legumes — mung, lentils, garbanzos, adzuki, black beans
Grains/Seeds — raw buckwheat groats, quinoa, wheat or kamut
fenugreek, nigella (onion), mustard seeds
Pre-packaged — broccoli
Leapin’ LambChops, Batman!
For a bonus lamb recipe, check out our digital edition!
Springtime and our thoughts turn to…lamb! Lamb is an elegant classic on the Easter or Passover celebration table, and spring is when you’ll find the most high-quality lamb throughout the year.
Lamb’s bold flavor works in so many different dishes. The key is accentuating and highlighting it while keeping things simple. Cultures around the world have their take on traditional lamb stew as well as chops, shanks and ground lamb.
Here’s a recipe shared by our General Manager, Chris Maher, who enjoys cooking lamb. Credit goes to Bobby Flay, “why try and reinvent something this good?”
Some of you might be wondering, “Whoa, what’s the deal with mint jelly?” — the seemingly ubiquitous, yet but-why?? condiment often found lurking around lamb dishes. Well, it’s been said (by Cook’s Illustrated no
2 racks of lamb, 8 chops each, trimmed Salt and freshly ground pepper
8 lemons, halved crosswise Oregano and dill sprigs, for garnish
Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 ½ hours in the refrigerator.
less) that lamb and mint are chemically related, a “scientific flavor match.” The two foods have a scientific connection — the “branch-chain ketones are similar.” And, part of what lambs eat actually creates a compound that compliments mint’s aroma!
Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to 700º.
Grill the chops for 5 to 6 minutes per side to sear. Reduce heat to medium by turning one burner off. Move lamb to that side of the grill and close cover.
Cook until meat is 135º in the center for medium doneness. Remove and rest for 2 minutes. Slice into individual chops. Brush the cut side of the lemons with the oil and grill, cut side down, on high for 1 minute. Turn lemons 45º to make hatch marks and remove.
Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
Drop Red Gorgeous: Drop Red Gorgeous: The Scintillating Story of the Sweet and Succulent Strawberry
Strawberries are grown and consumed across the globe, with California accounting for nearly 90% of the U.S.’s production. Across the ponds, Spain is the leading European exporter, while Japan is known for its exquisite, hand-cultivated varieties like the Amaou strawberry, prized for its perfect sweetness.
Archaeological evidence suggests that humans enjoyed wild strawberries (Fragaria vesca) as early as the Stone Age.
The name “strawberry” is thought to have originated from the Old English term streawberige, referring to the practice of mulching strawberry plants with straw to protect the delicate fruit, or, perhaps from the way the berries appear "strewn" across the ground.
Dawn of the Red
The first attempts to cultivate strawberries occurred in 14th century France when farmers transplanted wild strawberry plants from the forest to their gardens. However, these early cultivated strawberries were small and less sweet than the varieties we enjoy today. In the 16th century, strawberries gained popularity among European royals. Indeed, King Charles V of France (1519–1556) reportedly had over 1,200 strawberry plants in his gardens. Strawberries were an important food for Indigenous peoples in North America long before European settlers arrived. Native peoples ate them fresh as well as used them to make breads, soups and sauces. Many tribes still celebrate the strawberry with annual festivals and dances, as it is considered the “first fruit” of the spring season.
A pivotal moment for our fair fruit came in the 18th century when two species of wild strawberries were hybridized. The Fragaria chiloensis, which was brought to France from South America in the early 1700s and produced large berries but lacked sweetness, was crossed with the Fragaria virginiana, a smaller berry-producing species native to North America known for its intense flavor and fragrance. Thus was born the modern strawberry. By the 19th century, commercial strawberry farming began to take off in the United States, with advancements in transportation (like railroads) allowing fresh strawberries to reach wider markets.
Dirty Berry
Because of their mass popularity, fragile skin and close contact with soil, strawberries are consistently a top contender in the Dirty Dozen- that naughty list of fruits and veggies that are
most susceptible to pesticide exposure and contamination. In recent USDA tests, nearly 99% of conventional strawberries tested positive for at least one pesticide residue. When possible, buy organic or organically grown and always wash your berries before eating.
I Jam Legend
Throughout history, strawberries have symbolized love, purity, and fertility. In ancient Rome, they were associated with Venus, the goddess of love, as well as prized for their medicinal properties to help alleviate depression, fevers and inflammation. During the Middle Ages, strawberries were associated with purity and righteousness. They often appeared in religious art and architecture, with strawberry motifs carved into church altars and pillars, symbolizing perfection and virtue. In folklore, strawberries were considered a symbol of fertility and were sometimes used in love potions.
Eat, Drink and Be Berry
Today, the tiny strawberry remains mighty iconic, whether it be celebrated at Wimbeldon where strawberries and cream are a traditional snack or in Japan, featured in Christmas cakes — a soft sponge cake layered with whipped cream and strawberries.
The versatility of strawberries lends itself to a wide array of culinary creations. The usual suspects like strawberry shortcake, strawberry jam, and chocolate-dipped strawberries are universally adored, but strawberries also shine in more unusual recipes, such as strawberry salsa, strawberry balsamic vinegar, and even deep-fried strawberries (Minnesota Fair, anyone?).
Leaves Me Alone: In
some cultures, strawberry leaves were believed to have protective properties and were used in rituals to ward off illness or bad energy.
Eton Mess is a lovely, traditional English dessert made with strawberries, crushed meringue and whipped cream. Japan’s Ichigo Daifuku — soft mochi filled with sweet red bean paste and a whole strawberry — combines textures and flavors in one concisely delightful bite.
Instead of tossing the leaves away, consider incorporating them into your routine. Whether it’s brewing tea, adding them to smoothies, or using them as a natural remedy, strawberry leaves are a versatile and sustainable way to maximize your use of this beloved fruit.
Eton Mess
Ichigo Daifuku
Building Community With Creativity in Auburn
Ever find yourself in a “flow state?” Where you’re doing something you love, and you’re totally absorbed and focused beyond distraction. Time slows down or stands entirely still. How great it is to find something that brings you that kind of joy and freedom, and that having this experience can lead to all sorts of benefits that spill out into the rest of your life — enhanced creativity, productivity, sense of fulfillment, positive outlook.
Get to know two Auburn nonprofits that are powered by “flow,” helping empower those they serve and inviting the rest of the community along for the ride.
A-Town Alliance: “Rollin’ With It”
“The skate community is a family
you gain for your entire life.” Spend a few minutes with the A-Town Alliance leadership team and you’ll get the feeling the Auburn skate community is in good hands.
Agusta Studabaker, Samantha Hill and Kat Eich started the nonprofit about a year ago to support the Auburn Skate Park (located within Overlook Park) and welcome others to share the creative expression and fun they themselves enjoy in skating. These three do it all – fundraising, event-planning, working with the Auburn Recreation District to provide the skating community with a support framework
like other more “established” and “mainstream” sports enjoy. Who is the skate community? While some folks might envision youths whizzing by on skateboards, the truth is more expansive and inclusive. Sure, skaters of all stripes skew younger, but with Tony Hawk now in his mid-50s you’ve got a lot of older skaters who’ve spent decades experiencing the joy of ollies and alley oops and urban landscapes with wheels beneath their feet. It’s this common thread that weaves A-Town Alliance together.
The A-Town Classic began in 2022 (started by Kat!) and quickly became the biggest event in Old Town Auburn. A wicked slalom course serves as the centerpiece for the blocks-long street party. (continued…)
Photo credits: A-Town Alliance, Auburn Hip Hop Congress
Auburn skatepark from parking lot
Wizard wall refurbish — photo by Josh Kline
Auburn Hip Hop Congress — The Healing Power of Creativity
Hip Hop Congress is a worldwide organization founded in 1993, and Natalie and Rocky Zapata started the Auburn chapter in 2009. Their Auburn roots are deep, Natalie was born here and both were raised here. They both hold leadership positions in the international organization as well. The world of hip hop is universal and inclusive, all are welcome and come together to share love and appreciation for creative expression. Folks from every culture, religion, and corner of the earth resonate with it across the generations. It transcends constructs and labels, “acting as a bridge that brings the world closer together.”
At any given time, hundreds of youths in Auburn and the surrounding community are part of Auburn Hip Hop Congress, learning about education, art, music, dance and social justice. The main message is one of selfreliance, celebrating critical thinking and the ability to express oneself. The group’s message to youths is that they
can live their authentic life and also make a living, without compromising themselves. This personal empowerment encourages young people to contribute to the community in many positive ways including civic responsibility and acts of service.
In 2011, Auburn Hip Hop Congress launched Auburn's Annual “Some Kind of Earth Day Festival”, inspired by young leader, Nelson Hawkins. Since then, Nelson has remained committed to conscious and sustainable practices and is now a cofounder of the Ujamaa Farmer Collective.
Community education was one of the first orders of business. The group shared its positive message at public forums, reinforcing they were “not gangsters.” When Hip Hop Congress wanted to use the Gold Country Fairgrounds for an event, the police didn’t initially approve the request. Sharing a song about addiction and the healing power of hip hop allowed them to connect with the police and shift their perspective.
Mentors Leslye Janusz and Millee Livingston were two early supporters
of the Auburn Hip Hop Congress. Millee founded Auburn's Dr. Martin Luther King Jr. event in 1984 and started Growing Peace Camp in the 1980s. Leslye collaborated with Millee to bring the camp to Auburn and later connected Hip Hop Congress with Millee’s impactful work.
Hip Hop Congress continues these legacies with an annual Dr. King event and a weeklong Growing Peace Camp each summer, welcoming over 100 kids to explore peace through engaging activities like cooking, media arts, and "GPC-TV," a youth-led YouTube channel featuring interviews by youth and community leaders as well as musical collaborations. Fundraising efforts ensure the camp remains accessible to all children.
Both women have now passed away, but their generous and inclusive spirit lives on.
Auburn Hip Hop Congress makes weekly visits to Juvenile Hall to share music, leadership and life skills. The group also performs outreach into the community, helping youths access health care and other services. (continued…)
Ramadan: A Month of Fasting
In Islam, Ramadan is the ninth month of the Muslim calendar and the holy month of fasting. During this month, Muslims engage in self-reflection, communal prayer, and daily fasting, aiming to grow spiritually and become closer to God.
According to Islamic tradition, it was during Ramadan that God revealed the Qur’ān to the Prophet Muhammad. The Islamic calendar is approximately 10-12 days shorter than the Gregorian calendar, meaning that Ramadan shifts by this amount each year, allowing it to occur in every season over a 33-year cycle. This year, Ramadan is projected to begin on February 28th and end on March 29th, the exact dates depend on the sighting of the moon. The celebration of Eid al-Fitr marks the ending of this holy month. Ramadan is seen as a time for selfpurification and forgiveness. If observed with fasting, prayer, and sincere intention, Muslims believe that God will
forgive their past sins. This period is less about atonement and more about introspection, drawing closer to God, and gaining empathy for the less fortunate while appreciating life’s blessings. This practice is aligned with the Islamic principle of sawm (from the Arabic “to refrain”), which emphasizes self-restraint. Fasting during Ramadan is strict, lasting from dawn until sunset, and includes refraining from not only eating and drinking (even water) but also from engaging in immoral behavior, including speaking or acting with ill intentions.
At sunset, Muslims gather to break their fast with a meal called iftār
Traditionally, the fast is broken with dates, following the custom of the Prophet Muhammad. After iftār, there are additional nighttime prayers known as tawarīh, which typically include a reading of the Qur’ān in congregation at a mosque. Before dawn, Muslims also enjoy another meal called suhūr, to sustain them through the next day’s fast.
The end of Ramadan is marked by the joyous holiday of Eid al-Fitr, known as “The Feast of Fast-Breaking.” This festive occasion is celebrated with large family gatherings, wearing special new clothes, and enjoying delicious meals together. Special pastries are baked, gifts are exchanged, and prayers are said in mosques. It is also common to visit the graves of deceased family members. Eid al-Fitr is sometimes referred to as “The Sugar Feast” or “Sweet Eid” because of the abundance of sugary treats, which offer both an energy boost and a symbolic gesture of celebrating the end of the fast. Popular Eid desserts include ma’amoul (a butter cookie filled with dates or nuts), sheer khurma (a rice pudding with vermicelli), baklava, and rasmalai (sweet dumplings in milk with nuts).
There is no fixed menu for Eid al-Fitr, as the focus is on the joy of gathering with family and sharing a meal together. Regardless of the dishes served, the essence of the celebration
Fasting and Spiritual Renewal
is about warmth, togetherness, and the happiness that comes from completing a month of fasting, reflection, and spiritual growth.
Eid Mubarak to all! May this special holiday fill your home with love and joy.
Here are some fantastic recipes to savor the sweetness traditionally enjoyed during Eid al Fitr!
Pistachio Halvah
A favorite sweet treat of the Middle East, this tahini-based candy is simple to make and fun to add your own flair to. This recipe uses pistachios, but feel free to add in almonds or walnuts, or dip halvah chunks in chocolate.
Makes about 1 ½ pounds
1 ½ cups well-stirred tahini, room temperature
½ tsp kosher salt
¾ cup pistachios
½ tsp vanilla or almond extract
1 ½ cups honey
Oil a loaf pan. In a medium sized pot, heat honey to 240º (soft ball stage). Remove from heat. Stir in salt and pistachios. Gently stir in tahini and extract until combined. Pour into loaf pan lined with pistachios. Let cool completely, then wrap and refrigerate until firm — at least 24 hours. Once cool, slice or cut into chunks.
Barazek
A traditional Syrian cookie similar to shortbread. They’re buttery, filled with pistachios and studded with sesame seeds — their crispy, light texture goes perfectly with a hot cup of coffee or tea. Usually made with mahlab, ground pits from a wild cherry, the almond extract and ground anise/ star anise/fennel will get you pretty close to the flavor.
You can make honey syrup to help the sesame seeds stick to the dough. Just pressing them into the dough is enough to make them stick but you might like the extra sweetness.
Makes about 2 dozen
½ cup plus 2 Tbsp ghee, room temperature
½ cup powdered sugar
½ tsp baking powder
1 egg
1 ½ cup flour
1 tsp white vinegar
1/8 tsp almond extract
¼ tsp vanilla extract
½ tsp ground star anise, anise or fennel seeds (listed in order of best flavor fit)
Pinch of salt
over medium heat until honey dissolves — about 3 minutes. Remove from heat.
Cream ghee, add sugar and mix well. Mix in egg, vinegar, almond and vanilla extracts and ground spice.
Add flour, baking powder and salt. Refrigerate 30 minutes.
Preheat oven to 350º. Scoop a generous tablespoon of dough, flatten into a disc about ¼ inch thick. Thinner = crunchier.
If using honey syrup, pour into a large deep plate and add sesame seeds. Press one side of cookie into a bowl of pistachio pieces and then turn cookie over and dip in honey syrup/sesame mixture.
1 cup toasted white sesame seeds
1 cup pistachios, ideally unsalted, coarsely chopped
Optional: 5 Tbsp honey and ¼ cup water
Make optional honey syrup: In a small saucepan, mix honey and water. Simmer/stir
Otherwise, press one side into a bowl of toasted sesame seeds and then the other side into chopped pistachios.
Place on parchment-lined baking sheet, sesame-side-up.
Bake about 20 minutes until bottom is golden brown. Leave on baking sheet about 5 minutes and then move to a rack to cool completely.
Store in an airtight container.
Check out more recipes in our digital edition
https://bit.ly/4jMAU4K
1965 — The Last Year o
According to Chinese astrology, 2025 is the Year of the Wood Snake. There are twelve animal signs and five elements (metal, wood, fire, earth, water), each with different characteristics. Animals and elements rotate each year, and specific animal/ element combos representing particular energetic “fingerprints” only come around every 60 years.
Attributes of the Snake include wisdom, continuous learning and growth, intuition, transformation and renewal. Wood brings cooperativeness, generosity, inner strength, warmth and flexibility.
As they say about the 1960's, if you remember any of it you weren’t really there. We've strapped a flux capacitor to our “PatchMobile,” so let’s take a trip back to the last Wood Snake year, 1965!
Counterculture on the Rise
The country felt a greater push for civil rights and equality. Martin Luther King led the Selma March — from Selma to Montgomery, Alabama — and crisscrossed the country speaking to ever-
increasing crowds about his vision of a more just society. Race riots rocked Watts, California.
The Free Speech Movement in the “People's Republic of” Berkeley, California was in full swing, with the largest teach-in in history taking place in May 1965. Anti-war protests raged on during this year that ended up being the mid-way point for the decades-long Vietnam War.
Government
The Voting Rights Act of 1965 was signed into law, prohibiting racial discrimination in voting. This year also saw an expansion in health care coverage to underserved populations with the creation of Medicare and Medicaid. President Johnson’s “Great Society” also created the National Endowment for the Arts.
In environmental news, the Motor Vehicle Air Pollution Control Act was signed into law, establishing the first federal standards for vehicle emissions.
Birth of the Farmworkers Rights Movement
1965 marks the rise of the farmworkers’ rights movement with the Delano Grape Strike. Led by Larry Itliong, Filipino-American agricultural workers in the Agricultural Workers Organizing Committee (AWOC) initiated a landmark labor strike in Delano, California, protesting low wages and poor working conditions. Cesar Chavez and Dolores Huerta joined and amplified this effort which proved to be a turning point for farmworkers.
f the Wood Snake
Fashion = Flashin’ More Leg
Miniskirts! Hems went up and inhibitions went down, as clothing became less conservative and more artistic, inventive and “anything goes.”
Stuff Not Found in Nature…
A U.S. patent was issued to the Celloplast company for the modern disposable plastic grocery bag. Play-Doh was invented as well, and was a substance originally intended to spot clean wallpaper!
Food Trends
Pop Tarts made their debut, as did SpaghettiO's and Cool Whip. It was also the year the Pillsbury Doughboy was “born.” Popular dishes on kitchen tables across the country included (Lipton) French onion soup mix dip, Jello salads, shrimp cocktail, chicken à la King and fondue. Check out Recipes from the Editor for updated versions of other popular yummies!
Pop Goes the Culture
Turn up the radio in 1965 to hear tunes including: Downtown, Stop! In the Name of Love, Ticket to Ride, Like a Rolling Stone, My Generation, Yesterday, and R-E-S-P-E-C-T. A Charlie Brown Christmas premiered on CBS TV. (Whoa, Charlie you haven’t aged a bit!)
What elements of generosity, intuition, warmth, growth and cooperation do you think we’ll see in 2025?
Check out our groovy 60’s playlist on Spotify!
https://bit.ly/4htwpe0
Up Your Compost Game
According to the US EPA, the amount of landfill space taken up by food waste is about 24 percent, and due to its quick decay rate, it’s contributing more to methane emissions (58%!) than any other landfilled materials. Here in the US, it’s estimated that nearly 120 billion pounds of food gets discarded each year — that’s about 325 pounds per person!
Now what if that food waste got diverted and composted or used for other purposes? With the California legislation (SB 1383) requiring jurisdictions to provide organic waste collection, there's a great new opportunity to give that food waste a second life as compost on a large scale.
Sure, your contribution to this effort may seem like an insignificant “drop in the (compost) bucket.” Over the number of households in
our area it can really add up and make a difference.
But why let someone else have all the fun? This could be the year you get that compost pile going and turn all those scraps, eggshells, spent coffee grounds and other goodies into a fabulous addition to your garden soil.
Find out more about how California’s food waste diversion efforts are going: calrecycle. ca.gov/organics/ slcp/progress.
By Sasha Scott, Sustainability Coordinator
A Step Forward: Embracing Sustainable Shopping at BriarPatch Food Co-op
Starting January 1, 2025, grocery stores across California were no longer permitted to provide precheckout plastic bags to customers. At BriarPatch, we were excited to embrace this change, which helps reduce plastic waste and supports a culture of sustainability. This shift is part of a larger movement toward more eco-friendly alternatives that protect the environment and promote a healthier planet for future generations.
What Changed?
In compliance with CA SB 1046, BriarPatch transitioned to offering two eco-friendly alternatives: 100% recycled paper bags and compostable bags. Our commitment is to reduce our reliance on single-use plastics and offer more sustainable options for our customers.
Supporting a Sustainable Future
At BriarPatch, sustainability is at the heart of everything we do, and this transition was a positive step toward furthering our mission. Choosing 100% recycled paper over virgin paper is one way we can help
protect our forests. Using recycled materials reduces the demand for raw resources and supports a circular economy that minimizes waste.
While compostable bags aren’t intended for long term storage, they are a great option to transport goods home. Unlike plastic bags, which can take hundreds of years to decompose and often release harmful pollutants in the process, compostable bags break down naturally, reducing the environmental impact plastic bags leave behind on the earth — in landfills and in our oceans. This means they won’t contribute to long-term waste, helping to reduce greenhouse gas emissions and pollution. Compostable packaging generally has a lower carbon footprint than plastic and is part of a larger effort to move away from fossil fuels and single-use products.
How To Get Involved
We know that change can be a challenge, but we’re here to make it easier. We offer a variety of reusable storage options to purchase, making it simple to adopt sustainable habits. Some of the reusable options we offer include glass spice jars and Ball jars in the Bulk/Unpackaged department, linen and cotton produce bags and Stashers for packing snacks and lunches on the go.
Choosing to bring reusable bags and containers, whether it’s for produce, bulk items, or wellness products, is one of the most effective ways to reduce plastic use. If bags and containers are forgotten at home, we still have the option to use recycled paper or compostable bags for minimal environmental impact.
Together, We Make a Difference
The shift away from plastic bags is more than just a change in policy - it’s an opportunity to support a healthier planet. Every small action counts, from choosing compostable bags to supporting reusable containers. At the Co-op, we’re proud to be part of this movement, and we’re excited to see what else we can accomplish. We look forward to offering the products and tools needed to make sustainable choices and reduce waste in our daily lives. Let’s continue working together to create a future where less plastic and more sustainable options are the norm.
Growing Veggie Lovers: From Sierra Harvest Kids to Camp Counselors
Olivia Willoughby and Dana O'Callaghan were Sierra Harvest Food Love Farm summer camp educators for the 2024 Summer Camp season. What makes this special is the fact that both participated in Sierra Harvest programs as children and returned as young adults to work for the organization. Their unique experiences highlight the transformative power of early education and demonstrate how these foundational moments can foster lifelong connections to nature, food, and community.
Meet Olivia
Olivia was one of the original Sierra Harvest summer campers back when Food Love Farm had just begun in 2011. Now a botany student at Cal Poly Humboldt, she returned last summer to be a camp educator. She credits her early camp experiences with her current career trajectory, “I love this program. It’s one of the things that got me
interested in plants and on this course in college.” Olivia is fascinated by rare plants, invasive plants, mycology, and marine botany.
In her time as a counselor last summer, Olivia observed the freedom that children had to explore and interact with plants and farm animals. “Unless you go to a charter school or expeditionary school, there aren’t many opportunities [for local kids] to have access to this kind of thing,” she explains of the unique learning experience children receive on the farm.
Meet Dana
Dana participated in field trips to Food Love Farm as a student at Seven Hills. She remembers the Garden Cart at her school and says she would “raid the cart” for veggies every day. Dana was reintroduced to Sierra Harvest last year through Connecting Point after she requested to be connected to jobs working with plants and in nature.
during the 2023 school year as an intern for the Farm to School program. She has since worked as a garden educator for Grass Valley School District, managing the after-school garden clubs at Scotten, Bell Hill, Gilmore, and Our Kids Place.
When asked about her favorite curricula to teach, she says there are many to choose from, from cover cropping to growing flowers. One that stands out is a lesson where she and the kids make fresh squeezed lemonade with dandelions, and she gets to teach about the medicinal properties of the flower that's often mistaken for a weed.
In reflecting on their journeys, both Olivia and Dana’s stories exemplify the enduring impact of hands-on, early childhood garden education. From their early days as participants in Sierra Harvest programs to their recent and current roles as educators, they have come full circle, returning to share their knowledge and passion for the natural world with younger generations.
Dana began working for Sierra Harvest
Sierra Harvest is a Nevada County nonprofit. Through innovative programs, education, and community engagement, Sierra Harvest works to transform the local food system. Food Love Farm is an educational farm where we host summer camps, educational events, volunteer opportunities, and community U-picks during the height of the growing season.
By Sierra Harvest Photo credit: Sandra Boyd
Dana with summer camp kiddos
Olivia and Dana at Food Love Farm
How to Vote
The 2025 Board Election, held May 1 through 15, will be here soon! In this election, three seats for Board Directors are open.
Important points to remember:
• If your email address is inaccurate, the Co-op must send your election materials to the latest postal address we have on record. Update your email address at updateinfo@briarpatch.coop, to make voting as easy as a few clicks of a mouse.
• According to our bylaws, each Owner household is entitled to one vote by the primary Owner of Record. Co-op Owners of Record who are fully paid or current on membership payments by 5:00pm on March 20, 2025 are eligible to vote.
• Login information for online voting will be mailed and emailed to voters in late April.
• Ballots open May 1 at 6:00am and close at 5:00pm May 15.
Full candidate profiles will be available on April 1st at briarpatch.coop/vote-2025.
VOTE!BOARD
290 Sierra College Drive
Grass Valley, CA 95945
2025 Board Election Candidates
3 Seats
Vote May 1-15
All candidates’ responses are unedited. Please refer to briarpatch.coop/vote-2025 for full candidate profiles. You can vote online with a valid email address.
Ballots open May 1 at 6:00am and close May 15 at 5:00pm.
Full candidate profiles can be read at briarpatch.coop/vote-2025 as of April 1st.
