The Vine Fall 2022

Helping the Homeless Community in Placer County Pg. 14 Principle Six Goes International: Grass Valley to El Salvador Pgs. 22-25 Vine BriarPatch Food Co-op | Fall 2022 THE

pg. 14 The Vine Team Director of Marketing Rebecca Torpie Editor Paula paulao@briarpatch.coopO’Brien Art Director Holly Pesta Contributing Photographers and Designers Seanan Maher, Laura Petersen Content Contributors Alana Lucia, Chris Maher, Laura Petersen, Rebecca Torpie, Lauren Scott BRIARPATCH FOOD CO-OP 290 Sierra College Drive Grass Valley, CA 95945 (530) 272-5333 For store info and holiday hours and information visit briarpatch.coopFallIssue September - November 2022 Published quarterly by BRIARPATCH FOOD CO-OP Table of Contents pgs. 22-25pg.15 Vine THE On our cover: Noodle Slurping Around the World illustrated by Seanan Maher Follow us! See the latest photos and videos highlighting the best of BriarPatch! @briarpatchcoop pgs. 20-21 3 Deli Thanksgiving Meals 4-5 Recipes from the Editor 6 From the General Manager 7 From the Board President 8-9 Pear-fect Fruits for Fall 10 Round Up at the Register 11 Apples for Gardens, Owner Information 12-13 Turkey Cooking Tips & Turkey Info 14 Helping the Homeless Community in Placer County 15 Say Hello, Wave Goodbye 16 Local Producers Bring Us the Unique Flavors of Home 17-18 Runnin’ on Shrooms 19 Match ’em Up Mushroom Game 20 Holiday DIY: Upcycled Appetizer 21 Sustainability Update 22-23 Día de Los Muertos Celebration 24-27 Principle Six Goes International: Grass Valley to El Salvador 28 Hospital Food Around the World 2

for delicious ready-to-go Thanksgiving foods from our deli! Please check briarpatch.coop/holidays for dates available Give ThanksGive Thanks Braised Turkey Thighs & Breasts Turkey Pot Gluten-FreePieCornbread Stuffing Traditional Stuffing Cranberry Sauce Roasted Brussels Sprouts with Pomegranate Seeds Green Bean Almondine Roasted Sweet Potatoes with Candied Walnuts Wild Rice Stuffed Delicata Squash Vegan Mashed Potatoes Turkey Gravy (wheat free) Mushroom Gravy (wheat free & vegan) DinnerHam Rolls Turkey Pasty Vegan Holiday Roast Thanksgiving plates Family Meal Packs (special order) All offerings will be available through Curbside Pick-Up. The best way to ensure you get what you want is to order online from the deli section through Curbside. |Co-opFoodBriarPatch 2022Fall

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12 oz noodles – green tea, ramen, udon, somen, or regular spaghetti

package suggest. You want the pasta to be soft, not al dente but not mushy Turneither.off heat and drain pasta, reserving about 2 Tbsp of the cooking water. Return pasta to the pan. Lightly beat the eggs. Then, in a small and steady stream, slowly add the pasta cooking water to the eggs as you stir continuously; this will temper them so they don’t “scramble” in the next step. Stirring constantly, slowly add the egg mixture to the pasta, letting it cook in the hot pasta. Add butter, ½ cup of cheese and pepper. If pasta is still a little runny, add a little more cheese. Divide into 2 portions and top with more parmesan and pepper as desired.

Tsukemen Makes 2 servings This Japanese dish combines a salty, spicy broth and satisfyingly bouncyfirm noodles…served separately until you dip the noodles briefly into the broth and eat them! The broth/dipping sauce is stronger and saltier than if you were going to drink it, since the noodles are in it for just a short time.

Dipping Sauce

Recipes from the Editor

Makes 2 servings From Italian cuisine, pastina is a quick and easy recipe with just a few ingredients. Whip some up, ladle into your favorite bowls, and enjoy the simple, warm “hug” of this delightful dish. ¾ cup pastina or orzo 2 Tbsp reserved pasta cooking water 1/2 tsp salt, plus more to taste 2 eggs 2 tsp unsalted butter 1/2 - ¾ cup freshly-grated parmesan cheese, plus more for serving Freshly ground pepper Boil one quart water in a saucepan. Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes or whatever the instructions on the 4

The simple mixture of flour and water, shaped and boiled, is found the world over. Noodles have their own personalities across cultures, but every dish shares that “comfort food factor” that makes you feel at home, no matter where you happen to be.

By Paula O'Brien, Editor

1 Tbsp canola oil 2 cloves garlic, minced 2 small shallots, finely chopped 2 Tbsp ginger, peeled/finely chopped 2 Tbsp white miso paste 2 Tbsp red miso paste 2 Tbsp soy sauce 3 cups water 2 tsp sugar 2 tsp powdered chicken or veggie stock 1 tsp chili oil 2 tsp sesame oil 2 Tbsp sesame seeds

Toppings 4 scallions, chopped on bias 4 Tbsp bonito flakes (optional) Pinch of cayenne (optional) Furikake (optional) In a pot over medium heat, add canola oil, garlic, ginger and shallots and cook until shallots are translucent, about 3-4 Mixminutes.misos and soy sauce; stir until it’s a soft paste.

Pastina

2022Fall

Note: If you want to freeze dumplings, allow to cool at this point and place them in the freezer. Blend together yogurt, cornstarch, salt and 2 cups water. Add mixture to a pot, cooking over medium heat until the sauce starts to thicken and then boil, about 10-15 minutes. Sauce should be thick enough to coat a spoon. Add dumplings and cook for 10 minutes in the sauce; they should be floating to the top. In a pan, sauté crushed garlic in olive oil until crisp. Add to yogurt sauce and garnish with dried mint. Serve warm.

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Shisk Barak

Dough 3 cups all-purpose flour 1 Tbsp powdered milk (optional) 1 Tbsp granulated sugar 1 tsp salt 1/3 cup vegetable oil 1 cup water Filling ¼ lb ground meat – beef/lamb/combo of both 2 Tbsp toasted pine nuts 1/2 small onion, diced ¼ cup parsley/cilantro/combo of both 2 garlic cloves ¾ tsp smoked paprika 1 1/2 tsp allspice Big pinch ground cumin Salt and pepper to taste Yogurt Sauce 32 oz plain yogurt or labneh 1 1/2 tsp salt 2 Tbsp cornstarch 2 cups water Add water, sugar and powdered stock; bring to a boil. Lower to simmer and cook uncovered for 15 minutes. Turn off heat and add chili oil, sesame oil, sesame seeds. Transfer to another container and refrigerate for at least 1 hour for flavors to meld. Cook noodles. Drain, rinse under cold water and drain again. Divide noodles between two bowls. Divide tsukemen (dipping sauce) between two bowls and add toppings. To eat: Twirl a mouthful of noodles around chopsticks or a fork, dunk into tsukemen and then pop into your mouth! Pinch crushed red pepper, optional Garnish Cloves from 1 head garlic, crushed 1-2 Tbsp olive oil 3 Tbsp dried mint Prepare dough by hand or stand mixer using paddle attachment. Start with flour, sugar, oil and powdered milk (if using) in a bowl and slowly pour water in as you mix everything together. Cover dough and let rest ½ hour as you prepare Infilling.food processor, add onion, garlic, fresh herbs and pulse. In a pan, sauté these ingredients with ground meat, allspice, smoked paprika, cumin and a little salt and pepper. Cook until browned well, add toasted pine nuts and adjust salt/ pepper to taste. Set aside. Once dough has rested, cut in half. Roll out each half onto a lightly-floured board to about ¼ inch thick. Using a 3–3 ½ inch round cookie cutter, cut small circles and add 1 tsp of filling to one side of each one. Fold the dough over the filling so it looks like a half-moon, pinching at the seams. Pinch ends of the dumpling together, overlapping them to look like tortellini. Repeat this step until all the dough is used up. Place dumplings onto an oiled nonstick pan. Bake at 400° for about 10 minutes until lightly browned, broiling for an additional minute if you want more color.

Makes 4 servings Shisk Barak can be considered the tortellini of Arabic cuisine, traditionally made with a minced meat stuffing and a yogurt-based sauce. Assembling these delicious little pouches can take some time, but the result is well worth it and they freeze well so you can double up on the recipe and have more for later.

Co-ops provide people with opportunities to access good food and the food education to make “healthy” and “delicious” synonymous. BriarPatch was founded years ago with the intention of providing affordable, plentiful, healthful food to the community, and we’ve stayed the course since those early days. Purveyors have to earn their spot on our shelves, and we are sure not to grant this precious “real estate” to just any product. We do the legwork to make sure everything in our store meets standards and you don’t have to do the research. Our online cooking class offerings allow you to learn new techniques and expand what it means to take care of you and your family with creative and nutritious food choices. Our mission is closely aligned with providing people throughout the community with the opportunity to participate in this group effort to provide the “comfort” of a dependable source for nutritious food. And, expanding to Auburn is widening the network of possibilities — new farmers and food producers to partner with and fill our shelves, and a new customer/owner base to shop with us and get involved in our BriarPatch community.

By Chris Maher, General Manager

Resilient local food systems are

One thing we are seeing in recent years is that resilient local food systems are more important than ever. Sourcing food from local farmers and purveyors can keep the supply chain moving along much more smoothly than having to find something from another state or country and get it shipped here. BriarPatch has always recognized the high value of fresh and local produce, and these days our Produce Department works diligently with farms to get as much as we can from as close-by as possible; in our early years, we even sourced food from local residents’ gardens! This network is a win-win-win for all involved — farmers get a pledge from us to buy their crops, we get a reliable source for specific products and you get a beautiful variety of fresh fruits and veggies to choose from when you shop with us.

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more important than ever

We’ve all heard of “comfort food,” but have you considered the many layers BriarPatch considers to ensure our community has “comfortable” access to food? It’s not just something that makes you say “yum” and takes you back to a happy memory of a shared meal or recipe passed down through your family. It’s also the reassurance that the food you’re getting is healthy for you to eat, and grown with practices that tread lightly on the earth and the folks growing it get a fair price for their efforts. It’s knowing that you can get the food you need, when you need it. All of these things add up to making shopping, cooking and eating less of a burden or stress and more of a comfort.

”BriarPatch has always recognized the high value of fresh and local produce, and these days our Produce Department works diligently with farms to get as much as we can from as close-by as possible.”

By Alana Lucia, BriarPatch Board President

the disruptions in supply chains and effects of climate change that we are now experiencing, I am also comforted by having our food grown closer to home. We benefit by having these hard-working individuals working their magic here in these rugged foothills. While I love beautiful food, no matter where it comes from, I have a special appreciation for our local food supply and all of the individuals and organizations who support it. It is especially delightful to give thanks for my food, and to think of the faces of the families who provided it for us and to wish them well with the offering. Over the summer we were able to hear from different farmers within our watershed at one of our Board meetings. We listened to them talk about the risks and challenges involved in investing in land that they are leasing. We received appreciation for supporting the Forever Farms program which holds agricultural land in perpetuity for the farmer. David Benson, our Produce Department Manager, always receives kudos for working with local farms to organize who is bringing in what during the different growing Withseasons.the way agriculture has grown into more of a “world market,” along with

“While I love beautiful food, no matter where it comes from, I have a special appreciation for our local food supply and all of the individuals and organizations who support it.”

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Listening to ways to better serve our local farmers’ needs

Whenever things seem chaotic, my motto is “garden harder.” Bending, stretching, getting my hands in the soil, all gratifying to the body and spirit. Also, the fruits of my labor are quite literal as well. This time of year, there is usually a nice abundance of something I planted that did better than all the rest and with this abundance I am able to share with friends and neighbors. Similarly, at BriarPatch, as we expand into a new community, we are sharing the fruits of our labors with our neighbors. The Board has been having a wonderful time getting to know the Auburn community better. Auburn no longer feels like a neighboring town, but an extension of a larger community. With an expanded definition of local, we are getting to know the different regions with which we are interacting. The successes and challenges of the farmers in this region are of particular interest to the Board. Listening to ways that we can better serve their needs, so that they, in turn, can serve ours is part of the symbiotic relationship we all feel quite passionate about.

Pumpkins Is a pumpkin really a fruit? Heck, yeah! And with the holiday season coming, here’s your chance to create your own gourd-geous desserts. Of course, there’s pie, but what about cheesecake, brûlée, a frosted sheet cake, or some heavenly waffles to get the day started off right.

Fall Fruit Possibilities!Fall Fruit – Oh the Possibilities! 8 |Co-opFoodBriarPatch 2022Fall

What’s that you say, there are over 3,000 varieties of pears worldwide? Their history dates back to about 1,000 BC, so they’ve had some time to be enjoyed by countless folks over the centuries…including that partridge in a pear tree! Baked, roasted, poached or blended, pears are an awesome stealth ingredient in all kinds of sweet and savory recipes.

Persimmons With their sweet, rich and somewhat earthy flavor, and the dynamic duo of hachiya (creamy and custardy) and fuyu (firm and crisp) you’ll be amazed at how many ways you can feel the love. Persimmon bread, jam, crumble pie, cobbler, persimmons in your autumn salads. Persimmon risotto?

Cranberries

Asian Pears

The name means “apple with many seeds.” Pomegranate trees are native to the Middle East, grow mostly in hot, dry climates and can live over 200 years! The arils are a good source of vitamins A, C and E, as well as folic acid. Sprinkle them on salads and desserts, or float them in drinks.

In Japan, Asian pears were once believed to ward off misfortune. Their large trees were often planted at the front of house gates as a symbolic guard for the family, and they were grown in the corners of properties to protect against evil. Also a good source of vitamin C, dietary fiber and vitamin K.

Pomegranates

They don’t grow in water, but thanks to the small pockets inside them where air seeps in, flooding the growing zone allows them to bob to the surface where they’re scooped up when harvest comes. Swap out your cooked sauce for a fresh cranberry relish for a bright trimming to your holiday meal this year.

Pears

Medjool Dates

Selecting which fall fruits to enjoy is like figuring out which gems to take from an overflowing treasure chest. Each one is a bauble bursting with seasonal flavor, just waiting for you to savor. Don’t hold back, some are only here for a short while.

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Makes 2-4 servings 2 large slightly underripe pears 2 tsp unsalted butter 3 Tbsp good quality balsamic vinegar 4-6 tsp runny honey (to taste) ¾ cup walnut halves Optional for serving: fresh thyme leaves, manouri cheese Preheat oven to 400º. Halve/core pears, but don’t peel. On the stove, melt butter in cast-iron skillet or heavy-bottomed ovenproof pan. Add pears, cut side down, and sauté for 2 minutes. Place pan in oven and roast pears 20 minutes. Flip over and drizzle with balsamic; roast 5 minutes more. On a sheet pan, place walnut halves and toast in oven at the same time. After 3 minutes, flip walnuts over and toast 3 minutes more. Remove from oven and Removecool.pears from oven, drizzle with honey and let rest for 3-5 minutes. Serve warm with some of the pan juices, toasted walnut halves and Roasted Pears with Honey and Balsamic (optional) more honey, fresh thyme and slices of manouri cheese.

Just one of those things that evoke pampering, and a nice big bunch of ripe, plump grapes is a great way to treat yourself or your sweetie. Savoring these juicy gems one by one, frozen on a hot day or sitting alongside charcuterie and cheese on a celebration platter as a textural and taste foil for all things rich and creamy, is absolute pleasure.

Figs Fig trees have no blossoms on their branches —they’re inside the fruit! Many tiny flowers produce the crunchy little edible seeds giving figs their unique texture. Fig purée can be a great replacement for fat in recipes, so go ahead and sub out the butter in muffins or quick breads. Also a great source of calcium, one half-cup has as much calcium as one half-cup of milk.

Grapes

The true “crown jewels” of the date world. Plump, juicy and full of a wide range of flavor experiences, from fruity and floral to honey-kissed and slightly cinnamon-spiced. They’ve got quite the range of sweet and savory possibilities as well, depending on what you stuff ‘em with, or wrap around ‘em.

Bright Futures for Youth BFFY is a nonprofit committed to addressing the ever-changing needs of youth, from sixth graders to those in their mid-20s, in Nevada County. CHIRP - California Heritage Indigenous Research Project CHIRP seeks to create programs that will support the preservation, protection and perpetuation of the Nisenan people and their culture into the future, while advocating for the restoration of the Nevada City Rancheria’s federal recognition. Kare Crisis Nursery Kare Crisis Nursery provides safe, nurturing care for the small children of families experiencing a stressful situation. You can donate to a worthy community cause at checkout by just asking your 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! Sept.Oct.Nov. “Icall this Grandma’s house. It’s a place everyone comes to be loved,” said Crissy, a Lead Peer at SPIRIT Peer Empowerment Center. SPIRIT is a community of Peers that share and grow from lived experiences of mental health issues, addiction and/or the challenges of being unhoused.NovemberOctoberSeptember Chicago Park School Mountain Valley Family & Child Services Deer Creek Elementary School Give Back & Save! Save 15% on your shopping trip at BriarPatch when you volunteer 6 hours with a local nonprofit. briarpatch.coop/patchworks Join the team! Indian/AlaskaPreventionNationalchoiceStaffBullyingMonthNativeAmericanNativeHeritageMonth 10 |Co-opFoodBriarPatch 2022Fall

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. Check our social media or enews to find out when the next one is. Opt into E-Receipts Email hellobriarpatch@briarpatch.coop to sign up. 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 when you volunteer at select nonprofits. Text Alerts Text PATCHOWNERINFO to 888-5301949 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. Ends Policies BriarPatch Food Co-op exists so that Owners, customers and members of our community have: 1. A successful and itsenvironmentalnationallybusinessesthatcooperatively-ownedvibrantbusinessactsasaleaderamonglocalandfoodco-opsandcontributestostewardshipthroughbusinesspractices. 2. Access to high-quality, healthy products, especially local and organic food. 3. A community center where people experience a sense of connectedness, ownership and fellowship. 4. A stronger local food system. 5. A major employer that provides a healthy, fair and considerate workplace for employees. 6. Access to education about food and consumer issues that encourages customers to make healthier food choices.

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 maryh@ briarpatch.coop for more information. Tuesday, September 27, 2022 Tuesday, October 25, 2022 Tuesday, November 29, 2022 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 GovernanceExecutiveFinanceBoarddirectors@board.briarpatch.coop.atDevelopmentCommitteeCommitteeCommitteeCommittee ’

“We have a great spot. A lot of people feel freer when they’re outside,” said Crissy. In the garden, roses are blooming and young tomato plants are growing in raised beds. There are plans to bring in more soil, seeds, irrigation and repair deer fencing. Last year, tomatoes from the garden supplemented salads as part of the center’s regular free meal program. In the fall, folks painted jack-o’-lanterns from the garden’s pumpkin patch. The garden has even become a temporary home for houseplants when people don't have a house to go to. The garden has become a grounding place for weekly classes and serves as a metaphor for many on their mental health “Growthjourney.takestime and patience. You can’t put seeds in and expect fruit the same day,” Crissy said. In June, shoppers raised $1,017 for SPIRIT Peer Empowerment Center’s community garden! That’s 10,170 lbs of apples sold! Each month, when you buy apples at BriarPatch you are supporting local school and community gardens, like SPIRIT’s. BENEFIT!

OWNERS

Board Members and Meetings Board of Directors Rachel Berry, Kwong Chew, Jonathan Collier, Richard Drace, Kali Feiereisel, Mark Fenton, Katie Ivy, Alana Lucia, Deborah Yashar To contact all the Directors, send an email to: 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

Info

VOLUNTEER TEAM 11 |Co-opFoodBriarPatch 2022Fall

OWNER

CHOOSE THE SIZE OF YOUR BIRD: 1-2 LBS PER PERSON depending on how hungry your crowd is and how many leftovers you’d like.

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Turkey Cooking Tips

BRINE YOUR TURKEY

ONCE THE TURKEY’S OUT OF THE OVEN Also figure in at least a halfhour to tent the turkey in foil so the meat can rest and the juices can redistribute. You’ve invested a lot of time in getting this far, so hold out a little longer for optimum juiciness before carving. It’s always good to have a checklist with tips and reminders to cook the perfect Thanksgiving bird.

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

This is best done in the refrigerator, or you could immerse it in cold water in your sink and change the water every half hour. Be sure to count backwards from the day you’ll cook it and take into account the time to brine the turkey (24 - 48 hrs.). Heritage/HeirloomTurkey COOKING TIME BY WEIGHT Cook at 325º F Free RangeTurkeyOrganic USE A COOKING THERMOMETER Get a reliable cooking thermometer and practice where you’re going to stick the thermometer to check for doneness – into the inner thigh and not touching the bone - before you put the bird in the oven to cook. Thoroughly clean the thermometer before using it again.

THAW TIME IN FRIDGE PER POUND 3 - 3.5 HRS PER 10 POUNDS Add a half hour per ten lbs if turkey is stuffed.

THAW YOUR TURKEY

THAW TIME IN WATER PER POUND

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

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

6 HOURS 30 MINUTES THIGH 150-155ºReach THIGH 165-170ºReach325°cookat

BriarPatch Turkeys Are Never Frozen

Let’s Talk Turkey Our turkeys are fresh, never frozen. No need to reserve, we’ll have plenty on hand. We’ll also have an assortment of uncured non-GMO holiday hams and delicious lamb in addition to our wide variety of high-quality meat and seafood offerings. Of course, we’ve got plenty of plantbased options too! Look for organic spices and rubs, brine kits, turkey pans and all the fixin’s to make your holiday meal the best of the best. Find the best organic and non-GMO options for your Thanksgiving feast! MARY’S FREE-RANGE From Sanger, CA (near Fresno) NATURAL NON-GMO ANTIBIOTIC FREE HERITAGE NON-GMO BRINED CERTIFIED ORGANIC • 9–24 pounds • Free Range • No Preservatives • Vegetarian Diet • No Antibiotics • No Added Hormones • Certified GMO Free • Gluten-Free • Step 2Environment*Enriched • 9–24 pounds • Free Range • No Preservatives • Vegetarian Diet • No Antibiotics • No Added Hormones • Gluten-Free • Step 1 GAP Rated* Pre-brined in an aromatic mixture for exceptional texture and flavor* • 9–24 pounds • Free Range • No Preservatives • Organic Vegetarian Diet • No Antibiotics • No Added Hormones • Certified GMO Free • Gluten-Free • Step 2Environment*Enriched • 9–24 pounds • Free Range • No Preservatives • Vegetarian Diet • No Antibiotics • No Added Hormones • Certified GMO Free • Gluten Free • Narragansett Breed: Oldest United States Turkey Variety, More “Wild” (they can fly, breed naturally, and mature slowly), More thigh (dark) and less breast (white) meat, rich flavor, firm texture. COOK STUFFING SEPARATELY** HERITAGE NON-GMO * More info at the meat counter. ** Cooking instructions at the meat counter. |Co-opFoodBriarPatch 132022Fall

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Director Nichole Nicole Fernandez welcomes a guest to new beginnings upon entering the life-changing program.

journey out of homlessness. The TGI team offers acceptance, security and “Weencouragement.meetpeople where they are and walk alongside them, inspiring hope as they go from homelessness to housing,” says Darlene Cullivan, Senior Director of Development. When people realize they’ve reached “rock bottom” and no longer want to live on the streets, they’ll find emergency shelters in Roseville and TheAuburn.agency provides case management, life skills classes, sobriety programs, housing and employment assistance, an on-site medical and dental clinic and mental health services, a clothing closet, laundry and shower services. The Gathering Inn provides permanent supportive housing to people with disabilities, older adults and veterans who cannot work to sustain housing. They’re also a safe place to rest and heal for folks recently discharged from the hospital.

The Power of Connection Gather Together: Helping The Homeless Community In Placer County

By Laura Petersen In Placer County, 750 people live without homes, but one nonprofit organization envisions a community without houselessness. Since 2004, The Gathering Inn has compassionately reached out to countless homeless individuals, aiming to welcome new beginnings and transform lives. Originally, as a winteronly shelter, 40 individuals were served each night. Today, The Gathering Inn (TGI) is a multifaceted organization with multiple locations that serves over 250 individuals and families every day. TGI now offers 3 different programs spanning 10 locations with a big vision to end homelessness in Placer County. TGI team members and volunteers are dedicated to “reaching out and lifting up,” to help individuals achieve independence and ultimately, sustainable housing. TGI

Innwelcomedrelationships.communitywithintransformationbelieveshappensthecontextofandhealthyGuestsaretoTheGatheringastheybegintheir

“A lot of people living on the streets don’t know what it feels like to be safe. We want to show people they have value and can be an active participant in society. Daily, we see transformational impact. We see the power of connection,” says Darlene. The work is a collaborative effort with volunteers and supporters seen as heroes of the work. Compassionate companions can teach a class of any type, from resume writing to book clubs. The Gathering Inn has announced a proposal to operate a holistic service model with 200 beds called Campus of Hope on a 16-acre parcel of land in an industrial, unincorporated area of Placer County. The campus will offer beds for people struggling with addiction, an atrisk sector of the homeless community that is not currently served. Sign up through our PatchWorks Program to volunteer for this inspiring program and make a difference in your community. Besides the good feelings that come from helping others, you’ll earn a shopping discount at BriarPatch, too. Learn more and sign up patchworksbriarpatch.coop/giving-back/today!

Darlene Cullivan and volunteers of Saint John's Episcopal Church in Roseville celebrate before providing TGI guests

Programdinner.

A rendering of the Campus of Hope

Mayor Pro Tem Alice Dowdin WhatCalvillomakes Auburn so special?

What do you enjoy about the position? I enjoy promoting a better quality of life for the City and advocating for specific projects that will achieve that end. I especially enjoy meeting new people with innovative ideas that are committed to this objective. What unique gifts do you bring to the community? I have a wide range of experience that could be perceived as unique. I have worked as an attorney, mediator, educator, school board trustee and judge pro tem. I am the mother of four children, enjoy the outdoors, travel and many other activities and try to bring all of these experiences into focus as the Mayor of Auburn.

We chatted with Auburn City Council members Mayor Sandy Amara (also a co-owner of Crooked Lane Brewing Co.!, see p. 16) and Mayor Pro Tem Alice Dowdin Calvillo to get to know them a little better, and why they’re excited about BriarPatch coming to the area. Mayor Amara’s term ends at the end of November after which Mayor Calvillo will take over.

Say Hello, Wave Goodbye

What excites you most about the new BriarPatch store coming to Auburn? I value the philosophy of BriarPatch in terms of providing sustainable local organic products to the community, providing their employees with a stake in the business and providing a pleasant, friendly cooperative atmosphere for everyone. What makes BriarPatch a good fit for the Auburn region community? Auburn is a region that is rich in farming history, and its residents welcome a local business that takes pride in providing healthy, locally-grown food products to the area.

By Laura MarketingPetersenDirector

What excites you most about the new BriarPatch store coming to Auburn? BriarPatch Food Co-op is great for our region, and I admire how like many business owners in the City of Auburn, they are community-minded. I love that BriarPatch highly values its partnerships with local famers, bakers, and makers. I am excited to see products from local businesses like The Baker and the Cakemaker featured on your shelves. What co-op values do you share with BriarPatch? Working hand-in-hand to create an extraordinary experience for our community to shop local and sustainable products. I love the connection to local businesses and local farmers. It’s almost like taking a stroll back in time when markets were getting their products locally. You’re helping out our community.

Mayor Sandy Amara What makes Auburn a special place? The community spirit of its inhabitants, the unparalleled hiking and biking trails, rivers and lakes, and the small town atmosphere with great businesses, including eating and drinking establishments.

Rebecca Torpie, Mayor Sandy Amara and BriarPatch Board Director Kwong Chew gather at Awful Annie’s in Auburn. Former Auburn Mayor J.M. (Mike) Holmes and Mayor Pro Tem Alice Dowdin Calvillo at The Baker and the Cakemaker, Inc. 15

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There are so many reasons why our community is special but I appreciate how we help each other and support each other in so many venues. Be it supporting local business or volunteering time on important projects, Auburn really is a wonderful place to live, work and play. How long have you been an Auburn City Councilmember? How long have you been Mayor Pro Tem? When does your term end? I served on the City Council from 1998 until 2005, serving as Mayor twice during that time and was then appointed to the City Council in May 2020 after the untimely death of our former Mayor. I was then elected to the Council in November 2020 and elected by the City Council as Mayor Pro Tem in November 2021. My City Council term ends in 2024. Why does community service matter to you? Community service is very important to me, personally. It is my opportunity to give back to the community that supported my family for generations -all the way back to the Gold Rush! We are so fortunate to live in a community where community service is a mantra -we have so many wonderful service organizations and non-profits who work hard to make a difference for all.

— Co-owner and Brewmaster Teresa Psuty Did you know? Crooked Lane’s Belgian Blonde Ale won a Gold Medal at the prestigious World Beer Cup! Super Tuber Farm, Chicago Park “Having the planning process with BriarPatch allows us to know we can grow a large volume of produce and sell it to a customer we know is reliable. That allows us to try new crops and do new things, which then can trickle down into our smaller customer base as well.”

Whether it’s up or down the hill, the ol’ adage “home is where the heart is” rings true at BriarPatch. The Co-op's shelves are chock-full of offerings from local businesses that share our core value of community-mindedness. Here are a few of the producers who help to make your favorite grocery store feel like home! Hear what they have to say about their relationship with BriarPatch on our YouTube channel: youtube.com/c/BriarPatchCoop.

Crooked Lane Brewing Company, Auburn “We’ve been at BriarPatch for a few years now and one thing that really aligns with what we do and what BriarPatch does is they want the freshest, the most local, the most interesting, not necessarily what's available everywhere, and that’s the kind of product that we make. So it’s really exciting for us to be able to work with a business that aligns with us in that way.”

Employee Worker-owner Kevin Hollender Co-owner Nathan Shreve risk. They supported it before it was mainstream. They helped educate their consumers. They took a leading role in bringing this idea of trade to the market, along with groups like Equal Exchange. So, they fundamentally deserve tons of credit for building this with us.”

— Owner-farmer Jeremy Mineau Local Culture Ferments, Grass Valley “The way that BriarPatch supports local is phenomenal. Every week we roll in, and to see the smiles of everyone at BriarPatch, it just warms my heart. It just feels very good. BriarPatch was our first account and believed in us from the beginning. We sell more at the Co-op than we do in 45 stores up North, and that's the honest truth. And it's just because of the local consumer awareness that we have here. For me, BriarPatch is home.” — Co-owner and Operator Chris Frost-McKee Equal Exchange, Sacramento “One of the important things to know is that natural foods co-ops like BriarPatch are the heart of fair trade and the sustainable social justice movement in food. Without co-ops like BriarPatch, you would not have a fair-trade movement in the United States. They took all the

By Laura Owner-farmerPetersenJeremy Mineau Co-owner and Brewmaster Teresa Psuty

Local

16 |Co-opFoodBriarPatch 2022Fall

— Employee Worker-owner Kevin Hollender The Baker and the Cakemaker, Inc., Auburn

“We are very excited that BriarPatch is moving to Auburn. Not only as another location for us to sell our bread, but also to be a customer at BriarPatch and to shop. The quality that BriarPatch gives to their customers, they also give that to their vendors. Supporting local is really important because it’s the local people that over the last couple years have kept everything going.” — Co-owner Nathan Shreve

Co-owner and Operator Chris Frost-McKee

Food is Home –Producers Bring Us The Unique Flavors of Home

Dash Worcestershire sauce

Runnin’ on Shrooms

2 Tbsp grapeseed oil 3 tsp kosher salt ¼ cup red wine vinegar 2 garlic cloves, minced 2 Tbsp chopped flat-leaf parsley 1 Tbsp chopped fresh marjoram or 1 tsp dried marjoram 1 Tbsp sweet paprika

Pickled Mushrooms Makes 1 1/2 pints These are great for a holiday relish tray, or included in your favorite Bloody Mary accoutrements.

Sautéed Lion’s Mane Mushrooms Serves 4

These regal mushrooms are fluffy, puffy, and when sliced and sautéed can pass for a “just-can’t-place-it” dish akin to shellfish. 1 lb lion’s mane mushrooms 2 Tbsp olive oil 2 Tbsp butter 1/2 tsp garlic powder 1/2 tsp coriander powder 1 Tbsp Pinchestamariofkosher salt, to taste Cut mushroom bottoms off, then slice the fluffy puffs about ¼ - ½ inch thick. In medium skillet, heat olive oil and butter. Add mushrooms and cook on medium-high about two minutes, until Turnbrowned.over mushrooms and brown the other side, another 1-2 minutes. Stir garlic powder, coriander powder, tamari and salt (to taste) into the pan juices. Serve warm.

1 Tbsp smoked paprika 1 Tbsp light brown sugar 2 tsp onion powder 1 tsp garlic powder Zest of 1 lemon, minced 1 tsp fresh-ground black pepper

1 lb button mushrooms

Optional: Pinch chili flakes Preheat oven to 350º. Combine mushrooms with 1 tbsp oil and 1 ½ tsp salt. Toss to coat; roast until tender in a large roasting pan, about 10 minutes. Combine remaining oil, vinegar, garlic, 1 Tbsp parsley, marjoram, sweet and smoked paprika, brown sugar, onion powder, garlic powder, lemon zest, Worcestershire sauce, chili flakes, pepper and 1 tsp salt in a large bowl. Mix well. Add warm mushrooms, stir/toss to coat evenly. Chill mushrooms completely in fridge before serving, minimum 2 hours but up to 2 days for more flavor depth. Adjust salt to taste. Sprinkle with remaining 1 Tbsp parsley for added brightness. Can refrigerate one month in non-reactive container. As leaves turn and the morning air brings a chill, Fall calls for cozy cuisine. Reach for mushrooms when you’re planning homey, flavorful dishes for your family and guests and they won’t disappoint. Meaty, umami-filled, and capable of providing a range of interesting possibilities, you’ll find a myriad of mushrooms in the BriarPatch Produce Department!

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Machanka is a sour mushroom soup, usually eaten on religious holidays when folks traditionally refrain from eating meat. It’s popular in Slovakia, Belarus, Ukraine and other eastern European countries. The combo of dried mushrooms, caramelized onions and sauerkraut juice gives you layer upon layer of hearty flavor. Plan ahead – you have to soak the dried shrooms overnight!

Serves 4 A variety of different mushrooms add depth of taste and texture to this simple, yet exceptionally tasty, dish... prepare it in less than 30 minutes!

1 lb your favorite mix & match mushrooms, stems removed if woodsy, cleaned and sliced ¼" thick 2 Tbsp butter 1/2 shallot, diced ¼ cup veggie or beef broth ¼ cup sherry, Madeira or your favorite red wine 1/2 cup Greek yogurt

Mushroom Stroganoff

Cover and let soak overnight. The next day, remove mushrooms from soaking liquid without disturbing any sediment at the bottom and chop into small Carefullypieces.pour soaking liquid into a large pot without getting any sediment from dried mushrooms in there. Add chopped mushrooms, 4 cups water, onion, and salt/pepper to taste. Bring to a boil; reduce heat and simmer 1 ½ - 2 hours or until mushrooms are tender. Remove onion and add sauerkraut juice, or more to taste. In small skillet, brown ¼ cup flour in 4 Tbsp oil (or butter) until you have a dark brown roux. Add this to soup, whisking until smooth. Temper the mixture of ½ cup flour and 1 cup water by adding a little hot soup into it, whisking until smooth. Pour tempered mixture through a strainer back into the hot soup, stirring Inconstantly.largeskillet, add 1-2 Tbsp oil or butter and brown sliced onion until dark and caramelized. Set aside. When ready to serve, add browned onions to soup, mixing well. Ladle into warmed soup bowls, on top of mashed potatoes, if using. Top with oven-roasted mushrooms and a dollop of sauerkraut if desired.

Optional:water Oven-roasted mushrooms, sauerkraut and mashed potatoes for serving In medium bowl, combine dried mushrooms and 2 cups warm water.

2 tsp Worcestershire sauce or Marmite Salt & pepper to taste ¼ fresh parsley, chopped 4 oz egg noodles Melt butter in pan. Once hot, add shallot, sauté 1-2 minutes, until translucent. Add mushrooms and sauté over medium heat, until just softened, another 3-4 minutes. Remove from heat. Stir in Greek yogurt, Worcestershire sauce and sherry, and return to heat; stir another 2-3 minutes until thick. Add salt/ pepper to taste. Lower heat to keep warm. Make egg noodles according to package instructions.

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6 cups water 1 medium onion, whole 1 large onion, thinly sliced Pinch freshly-ground nutmeg Salt and pepper to taste ¾ cup sauerkraut juice (or more to taste) ¼ cup all-purpose flour 5-7 Tbsp canola oil or unsalted butter 1/2 cup all-purpose flour, mixed with 1 cup

Machanka Makes 4-6 servings

2 oz dried mushrooms, porcini or a combination

Pour mushrooms over noodles. Sprinkle parsley over dish and serve immediately.

Shiitake: 83% are grown in Japan and are also part of many the world’s medical traditions.

1. 2. 3. 4. 5. 6. 1.Chanterelle 2.TrumpetRoyale 3.Clamshell(BrownBeech) 4.Cremini 5.Shiitake 6.Oyster 19 |Co-opFoodBriarPatch 2022Fall

Oyster: Very tender and chewy, with a mild, almost sweet aroma and flavor. Grows in delicate clusters.

Chanterelle: Most often foraged, this stunningly beautiful, beloved variety has a fruity scent and nutty flavor.

Rainy Day Match ’em Up Mushroom Game

In the dark about your favorite spores? Or are you a trained truffler? Match up the pics with the name/description for a little fun-gi!

Trumpet Royale: Cook these beefy shrooms like you would a good piece of meat — roasted, grilled or sautéed.

Cremini: Often labeled as “baby bellas,” they’re a young variety of the portobello.

Clamshell (Brown Beech): Fairly bitter when eaten raw, these come in clusters and feature chunky stems and tops.

Fromage fort is a classic French way to use up those delicious, but maybetoo-small-to-serve bits of cheese in your fridge. Transform them into a quick-toprepare, zhuzhed-up cheese spread that’s sure to delight your holiday guests. Use any combination of good quality cheeses, though do watch for saltiness and keep tasting as you go. This recipe is very forgiving. Add a bit more creamy cheese, or wine if it’s too dry, or more fresh herbs to your taste. You’ll also find the flavors change over time. Also try spreading fromage fort on baguette slices and broiling for a warm, toasty treat with some mulled wine.

Holiday DIY: Upcycled Appetizer Hatch Cheddar Chives Garlic

1/2 lb cheese bits, rinds cut off, in 1/2" chunks –parmesan, gouda, brie, cheddars all work well 1 garlic clove ¼-1/2 cup dry white wine (use the rest to serve your guests!) 2-3 Tbsp your choice minced fresh herbs, like parsley, thyme, basil Freshly-ground black pepper Add all ingredients to a food processor and blend until smooth, adding more wine or cheese until a soft, spreadable consistency and the flavor profile suits your taste. Keep in the fridge for up to a week. Parsley Parmesan Baby

HerbedSwissFeta

WhiteBrieWine 20 |Co-opFoodBriarPatch 2022Fall

As part of BriarPatch’s commitment to Sustainability, we aim to divert 80% of total waste from the landfill by 2025 — by reusing, composting and recycling as many materials as possible. We wanted to know where BriarPatch’s Auburn location’s waste will go, what gets recycled, and how we can implement best practices and staff training to support our waste diversion goals.

Sustainability Sustainability

AND UPDATES

Sustainability

Field Trip

Western Placer Waste Management Authority uses a one-bin system — which means recycling and trash go together. We visited the Materials Recovery Facility and Landfill in Lincoln to learn more.

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The Scoop on Recycling at Rock Creek Mixed materials are sorted by material type, then baled, binned, or moved to the landfill. Materials with a strong market value — aluminum, glass, cardboard, rigid plastics, and PET #1 and #2 — are readily recyclable. Mixed paper, plastic film and plastics #3-#7 don’t currently have a strong market and are more challenging to divert from the waste stream.Aerosols and batteries do not belong in the trash. All aerosols, including sunscreen and cooking sprays, are considered hazardous waste to be disposed of separately. Bring batteries to BriarPatch where we collect and recycle them. Over the summer, the Facility started operating under FCC Environmental Services, adding several upgrades, including advanced sorting automation to increase recycling and divert more materials from the landfill, especially organic material. It’ll be interesting to participate in this process, as, all in all, it appears to be a better system than we’ve been using for the Grass Valley store. By Lauren Scott

BP Facilities Manager Dave Thomas, BP Sustainability Coordinator Lauren Scott, WPWMA Program Manager Eric Oddo and BP Auburn Store Manager Glenn Dal Porto taking the tour.

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The Día de Los Muertos celebration calls souls from where they are currently residing and invites them back to our reality as esteemed visitors. It’s kind of like a family reunion, but with deceased ancestors as the guests of honor. The holiday originated in Mexico, but is celebrated throughout Latin America and wherever folks from that part of the world live.

Sometimes they’ll write light-hearted, often irreverent verses in the form of mock epitaphs dedicated to the living, known as calaveras literarias. They also share memories and fun anecdotes of the departed, as they gather to clean up and adorn gravesites. Ofrendas Ofrendas, or “offerings,” are altar displays presented in a home, cemetery or church to commemorate and welcome back the souls of loved ones in the family. They often have several tiers, with the topmost one showing pictures of the dead person invited to the altar as well as images of various saints, statuettes of the Virgin Mary and crucifixes. The second tier down has things placed to encourage the dead to feel at home, such as their favorite food and drink, toys (if a child) or other items dear to the departed. The bottom tier will hold candles and maybe a washbasin with mirror, soap and towel so the spirit of the deceased can see and refresh themselves when they get to the altar. Incense from the resin of copal trees is also used, to produce smells that will scare away evil spirits. Marigolds The Aztecs believed that their departed ancestors needed the scent of marigolds, or cempasúchil (sempah-soo-cheel), to find their way back from the burial place to their family homes. Both the blooms and the stems give off a distinct scent, reminding everyone living and dead of the path to the celebration. In some places, marigolds are actually called flor de muerto, or “flowers of the dead.” The brightly-colored flowers also add to the celebratory nature of the holiday, lending their sunshine and a festive air with their beauty to an event centered around death. No altar/ofrenda is complete without marigolds, and sometimes the petals are picked and spread in a path to lead the way.

Usually celebrated November 1 – 2 (or more days in some places), this multi-day holiday is a time for celebrants to gather and pay respects and remember friends and family who’ve passed. It’s also an occasion for festivities and an invitation to reflect on life and death. It’s a way of maintaining a healthy and intimate relationship with the unknown.

The origins of Día de Los Muertos is deeply rooted in pre-Hispanic rituals related to the goddess Mictecacihuatl (Meek-tay-cah-say-watt), or the Lady of the Dead, who allowed spirits to travel back to earth to commune with family members. The Aztec culture considered souls to continuously live and enter different realms when a body would die. When the Spaniards arrived in Mexico, they blended that tradition with the Roman Catholic observance of All Saints Day.

The celebration isn’t focused entirely on the dead; folks exchange gifts such as candy sugar skulls (calaveras).

There are plenty of edible treats to enjoy during Día de los Muertos. Pan de Muerto is a yeasted “pan dulce” baked especially for the occasion, traditionally flavored with orange water and/or zest and dusted in sugar. It’s eaten at the gravesite or ofrenda of the returning departed, or given as a gift to other celebrants. In some regions, it’s eaten for months before the official celebration. Meals that warm and fortify the celebrants are also popular. Sopa Azteca — tortilla soup — is a popular favorite, as are Oaxacan hot chocolate, Café de Olla (spiced coffee), tamales of all sorts, and dishes with mole. Other dishes include a wide variety of ingredients, such as the Guatemalan Fiambre — a salad featuring lots of different pickled veggies, cheeses, and cold cuts — ingredients that many families bring to the cemetery. Marigolds can also be an ingredient in drinks — tea, cocktails featuring marigold-infused tequila — and rice cooked with dried petals, tortillas with the petals pressed into the dough, and salads or salad dressing.

Food/Libations

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By Rebecca Torpie

Principle Six Goes International: Grass Valley to El Salvador

In July, I accepted a USAID volunteer assignment through the National Cooperative Business Association’s Farmer-2-Farmer program to help a coffee cooperative in rural El Salvador expand their brand and increase market share into San Salvador and, ultimately, internationally. It was a great opportunity to practice the Sixth Cooperative Principle, Co-ops Helping Co-ops, and I looked forward to the adventure.

BriarPatch’s ultra-talented Marketing Assistant Seanan Maher created two logo options based on the limited information we gleaned. I made a video discussing the reasoning behind the logos and marketing tactics, providing lots of motivation for moving forward. Juan went back to La Palma two weeks later and delivered my video and strategy in person. Assignment completed. While the trip didn’t quite turn out as planned, it was a wonderful experience, and hopefully impactful for my new cooperative friends in La Palma. Jose shows us different quality beans. These will be sold to be made into instant coffee.

I was sent to Cooperativa de Divino Salvador, a rural coffee cooperative eight miles from the border with Honduras to assess their marketing efforts, write a marketing strategy and create a new logo for them. The assignment would last two weeks and I had to rely on the local program officer, Juan, to translate my work. Marketing requires understanding nuances of the culture, so, this was going to be a challenge. I have years of experience in marketing consulting, but I’d never worked through a translator before. I was in new territory—literally and figuratively. Fortunately, Juan turned out to be a stellar interpreter, guide and local cultural expert. I spent the first two days acclimating in San Salvador, visiting the wonderful museum MARTE, getting a poignant glimpse into the civil war that took place between 1979-1992. That Monday, we headed on our two-and-a-half-hour trip up to La Palma, the main town nearest “la finca,” the coffee farm where we’d be working. We met with the coffee co-op — a wonderfully energetic group of about 30 people, half of them the parents, i.e. the farmers and half the “youth group,” the team that I would be working with on the marketing. The youth group consisted mainly of women and “kids” aged 15-30. They were exceptionally engaged in production and marketing activities, and they’d already applied for and received several pieces of coffeeprocessing equipment from NGOs and the government. It was clear from the get-go there were definitive leaders in the group who would be able to move this project forward further. We met for two days, the team learning some marketing fundamentals, as I gathered information in order to write the marketing strategy and create a new logo based on this information.

Above: Logo design by Seanan Maher for Cooperativa de Divino Salvador

Farmer Jose shows us one the of coffee roasters the co-op uses to make the finished Cooperativaproduct.deDivino Salvador Youth Group USAID is a government agency started by John F. Kennedy in 1961, signed through executive order to provide technical assistance to other countries to promote social and economic development. As the program has evolved, it continues its mission to expand democracy and assist foreign communities struggling to survive in free markets and help with disasters through partnering with volunteers with business skills like agriculture, agrotourism, finance and marketing. NCBA — National Cooperative Business Association — is one of nine NGOs that fund USAID to support the work.

|Co-opFoodBriarPatch 2022Fall 25

And then I got sick. Really sick. We returned to San Salvador and I was diagnosed with Covid. I quarantined and continued to work. Juan and I regrouped — virtually. As I siloed in my Airbnb back in the city, I developed the marketing strategy. Some of the recommendations I made to the group were to secure their trademark, create a consistent marketing team meeting schedule and agenda, form an ongoing business partner contact list, and develop a customer service strategy. Further technical assistance projects that I suggested for future volunteers were budgeting and social media training.

A stroll through the coffee plantation in La Palma

Modern Salvadoran History

Salvadoran home, chances are a photo of social justice champion Archbishop Óscar Arnulfo Romero hangs on the wall. His assassination while performing mass, and subsequent murders of funeral attendees in 1980, serves as a sober reminder of the horrors of war and the people’s faith for a better future for human rights in their Incountry.March 2022, the government declared a state of emergency — intending to crack down on gang violence after 62 murders were recorded in a single day — suspending citizens’ constitutional rights and allowing police to stop anyone for any reason. Some police officers have said government officials have demanded arrest quotas in some areas of the country, and over 44,000 people have been detained since the declaration. The gangs and the government have ordered somewhat of a “truce” for the time being. Crime has decreased significantly in San Salvador in the past several years, making it much safer for residents, though an air of uneasiness about general freedoms obviously remains. For some, it’s described as a frightening double-edged sword.

Hotel La Palma Llort’s

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El Arbol de Dios — Fernando Llort

Shade-grown coffee in the lush rainforest of El Salvador.Llort-inspired art Archbishop Óscar Arnulfo Romero

The 12-year civil war that ravaged El goWhenfabricculturalpartago30Salvadoryearsremainsofthetoday.youintoa

Want to try making your own? Use this simple, cheese-stuffed recipe, then go from there with your favorite fillings.

Hotel La Palma Pupusas (pronounced “poo-poo-suh”), the national dish of El Salvador and Honduras, are thick corn or rice flour skillet-cooked tortillas stuffed with loads of combinations of delicious fillings, from beans and cheese to chicharrónes (pork rinds). They are a staple street food and are an excellent, hearty breakfast prior to a mountain hike or city-scape excursion. Juan says pupusas are always eaten only for breakfast or dinner, never lunch, “kind of like how we don’t eat eggs in the middle of the day either.” Prior to current inflation, you could find them for 4 for $1. Now they are about $1 a piece, still a good deal for American tourists.

Makes 12 pupusas 1 1/2 cups masa harina ¾ tsp salt 1 1/3 cups water 1/2 cup of your favorite shredded cheese (the meltier, the better) Vegetable oil, for cooking your pupusas In a bowl, stir together masa harina and salt. Pour in water and stir until it comes together. If it’s too dry, add water, 1 Tbsp at a Formtime.dough into 2” balls, then flatten to about the size of a baseball. Put a Tbsp of cheese in the middle of the dough, then roll into a ball again. Flatten again. Heat oil in a skillet (preferably cast iron). Once hot, cook for 5-7 minutes on each side, until you see nice, brown char marks. Flip and repeat. Eat immediately, but be Pupusas may not look that fancy, but they’re cheesy and delicious! Stuffed with Salvadoran cheese (something like a young, mild cheddar) and loroco, a traditional Salvadoran flower that tastes a bit like squash or spinach — classic combination. careful, they’re hot! Enjoy with curtido, a fermented cabbage slaw, and WildBrinesalsa.Salsa Roja has a nice, fermented flavor that’s good with pupusas. Get the curtido recipe here.

Photo Credit: “Fernando Llort, Premio Nacional de Cultura” by Juan Isolino Rosa is licensed under CC BY-SA 4.0.

Fernando Llort (1949-2018) is considered the national artist of El Salvador. He spent much of his creative time in La Palma, and the town is painted in inspiration of his work; you see references to his work all over the country. His son opened a small museum and gallery in his honor in San Salvador where you can screen print or paint items in the Llort style and purchase original art. His colorful, cubist, folk style invokes the history, joy and beauty of the country.

27 |Co-opFoodBriarPatch 2022Fall

Have You Tried Pupusas?

Quiche, fig and walnut salad, éclair, apple juice

Omelet with tomato and pepper salsa, toast, chopped papaya, coffee

Meat, carrot and potato Cornish pasty, pickled red cabbage, carrot cake, tea

Around the World in Four Hospital Meals

CanadaSwitzerland EnglandMexico 28 |Co-opFoodBriarPatch 2022Fall

When you’re sick or hurt, there’s nothing better than a comforting, healing meal…especially if you’re traveling far from home! Here’s what you’ll find on the menu at typical hospitals around the world.

Baked salmon, peas, carrots, potatoes, blueberry tart, coffee

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Build Trails Encounter Nature bylt.org MAY 7 DEC DECMAY17717 Dinner at the Annex Wed Sat 5 9:30pm HeartwoodEatery.com HeartwoodEatery.com Breakfast & Lunch Tues Sun 8am 4pm Salads • Grain Bowls • ToastsSalads • Grain Bowls • Toasts Espresso • Tea • TonicsEspresso • Tea • Tonics Nourishing Broths • NoodlesNourishing Broths • Noodles LOCAL |. ORGANIC. | EATERY 31 |Co-opFoodBriarPatch 2022Fall

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Certified Organic by International Certification Services, Inc. Medina, ND, USA

Certified Organic by International Certification Services, Inc. Medina, ND, USA

*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. ARE

FERMENTATIONTRANSFORMS

NEWAFORMULATEDBSORPTIONCHAPTER MULTIVITAMINS ARE from kimchi to yogurt, fermentation has been humankind’s way of transforming and unlocking food’s potential since before the written word. Now, take this ancient process and apply it to your multivitamin. At New Chapter ® we do just that so your body can really absorb the good stuff.

©2022 NEW CHAPTER, INC.

32 |Co-opFoodBriarPatch 2022Fall

VIT AMINS & SUPPLEMENTS Let’s face it, the good stuff in life is fermented. From bread to wine, from kimchi to yogurt, fermentation has been humankind’s way of transforming and unlocking food’s potential since before the written word. Now, take this ancient process and apply it to your multivitamin. At New Chapter® we do just that so your body can really absorb the good stuff.

NORMAL into SUPER FOOD FOOD (SO YOU CAN ABSORB THE GOOD STUFF)

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©2022 NEW CHAPTER, INC. SCAN TO LEARN MORE FERMENTATIONABOUT DIGESTIBLEEASILY ON AN EMPTYSGENTLETOMACHFOR

Tune in for the BriarPatch Food Co-op Farm & Agricultural Reports at 8:22 am every Monday, Wednesday and Friday on Newstalk 830am KNCO. Chris Gilbert Tom FitzsimmonsMoe HowardPaul Haas Dave Bear Thank You for supporting the advertisers who support The Vine! 530.272.8272 ThatsByers.com/BriarPatchCSLB#518784 SAFER FAMILY. BETTER ROOF. Same-As-Cash12-Months* You may know us as Byers LeafGuard Gutters, but Ray Sr. started as a roofing company back in 1987. A new roof helps you protect your home and family from the rain, wind, heat, cold, and more importanly, embers from wildfires. Byers is here to give you peace of mind and worry-free time for things that matter the most — Gutters 33 |Co-opFoodBriarPatch 2022Fall

BriarPatch Food Co-op 290 Sierra College Drive Grass Valley, CA 95945 PRSRT STD US POSTAGE PAID BRIARPATCH This paper is made from 30% recycled paper We’re Growing to Auburn Want to stay up-to-date on our Auburn store news? Sign up to receive emails at BriarPatch.coop/auburn We’ll support more local producers & organic farms, while increasing awareness & access to good, local, clean food to more people. More non-profits to support, more valueoriented jobs and career opportunities, more consumer education and a community center for healthy foods. Expanding helps us stay competitive: stronger buying power & shared administrative cost, so we can bring better value to our customers.