The Vine - Spring 2021 BriarPatch Food Co-op Magazine

Vine

THE

BriarPatch Food Co-op | Spring 2021

CARBON

NEUTRAL by

2025 BOARD ELECTION 2021

pgs 17 - 19

40% reduction

PLASTIC PACKAGING

100% renewable

100% food waste

ENERGY

DIVERTED

PGS 24 & 25

50%

reduction

HFC REFRIGERANTS

THE

Vine

Table of Contents

Spring Issue March 2021 - May 2021

pgs. 14-16

Published quarterly by

3-5

Recipes from the Editor

6

From the General Manager

BRIARPATCH FOOD CO-OP

7

From the Board President

8-9 Superstar Spring Produce

The Vine Team

10

Co-op CAUSE

Marketing Manager

11

Owner Information

Rebecca Torpie

12-13

Do It Yourself Herb Spiral

14-16

Briarpatch Front End Department:

Where Everybody Knows

Art Director

Your Name

Holly Pesta

17-19

2021 Board Election: Meet Your

Editor Paula O’Brien paulao@briarpatch.coop

pgs. 20-21

Candidates

Contributing Photographers and Designers

Seanan Maher, Laura Petersen CONTENT CONTRIBUTORS

Chris Maher, Laura Petersen, Rebecca Torpie, Lauren Scott, Alan Weisberg

pgs. 22-23

20-21

Stock Options

22-23

Molten Gold – Eye Of The

Avocado Founder Jes Taber

Talks Eggs

24-25

BriarPatch Announces

2025 Sustainability Goals

On our cover:

BRIARPATCH FOOD CO-OP

290 Sierra College Drive Grass Valley, CA 95945

BriarPatch 2025 Sustainability Goals designed by Holly Pesta

(530) 272-5333 Co-op HOURS

Every day 7 am - 10 pm Deli 7 am - 9 pm Meat 8 am - 8 pm

pgs. 24-25

Follow us! See the latest photos and videos highlighting the best of BriarPatch!

2

@briarpatchcoop

BriarPatch Food Co-op | Spring 2021

Recipes from the Editor

3

BriarPatch Food Co-op | Winter 2020

Recipes from the Editor

By Paula O'Brien, Editor

S

ometimes it’s the little things that make all the difference in a recipe: the pinch of nutmeg in a savory dish; the fun of fermentation that brings an unexpected flavor and chewiness; a creation that takes odds and ends and gives them a new (and delicious) life; an easy and reliable dessert treat that celebrates seasonal fruit — or a stew with comforting, velvety goodness.

Knoephla Soup 6-8 servings

3 celery stalks, chopped

A creamy chicken and dumpling soup originated from German immigrants from Russia, “knoephla” refers to the type of dumplings. Super easy to make, it tastes even better the next day when the flavors have come together and the dumplings have added more thickness to the soup.

1 large onion, chopped Kosher salt & finely ground black pepper 2 cloves garlic, minced ½ tsp ground nutmeg 10 cups chicken or vegetable stock ½ tsp dried thyme

3 Tbsp unsalted butter

4 springs fresh parsley, chopped

2 large carrots, chopped

2 sprigs fresh dill, chopped 2 bay leaves 1 ½ pounds red potatoes, chopped into ½ inch pieces ½ cup heavy cream 3 ¼ cup all-purpose flour, plus more for dusting 1 ½ tsp baking powder 1 ¼ tsp kosher salt Freshly ground black pepper / tsp ground nutmeg

1 8

1 large egg Soup: Melt butter in large pot over medium-high heat. Add carrots, celery, onions, a good pinch of salt and a few

Nutty Sweet Potato Stew with Greens Makes 6 servings Inspired by a traditional African flavor combo, this delightful dish is easy and quick to make. Leave out the spicy stuff if it’s not your thing…there’s still plenty of flavor going on! Also, you can sub almonds for peanuts if you want.

2 Tbsp olive oil Half an onion, diced 1 jalapeño, minced, or a small pinch of crushed chili flakes 2 cloves garlic, minced 3 large sweet potatoes, peeled and cubed 4

1 14-oz can fire-roasted tomatoes 1 14-oz can coconut milk 2 cups water 1 tsp salt 1 tsp curry 1 tsp turmeric ½ cup chopped toasted peanuts (or almonds) ¼ cup peanut butter (or almond butter) 1-2 cups kale, stems removed, chopped (or spinach) Heat olive oil in large soup pot over medium heat. Add onion, garlic and jalapeño (or chili flakes). Sauté until soft.

turns of pepper and cook, stirring often, until vegetables soften, about 10 minutes. Add garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.

Stir in stock, herbs, bay leaves and potatoes. Increase heat to high, bring to a boil. Reduce to a simmer, then cover and cook for 40 minutes.

Knoephla: In medium bowl, whisk together flour, baking powder, salt, a few turns of pepper and nutmeg.

Stir in 1 cup water and egg to form shaggy dough. Turn out onto clean work surface and knead a few minutes, adding flour as needed, until you have smooth/stiff dough. Roll into ½-inchthick shape, then cut into ½- to ¾-inch squares, dusting with flour so they don’t stick together.

When the soup has 20 minutes left of simmer time, add knoephla to soup and continue to simmer.

Stir in cream. Taste and adjust seasonings, remove bay leaves before serving.

Add sweet potatoes and brown them a little bit.

Add tomatoes, coconut milk, water, spices, and nuts. Simmer until sweet potatoes are fork-tender.

Add nut butter and kale (or spinach).

Simmer until everything is thick and creamy. Top with cilantro and a few more peanuts.

our Try this in y Instant Pot!

BriarPatch Food Co-op | Spring 2021

Uttapam (say “Oo-tah-pam”) 4-6 servings Uttapam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, uttapam is thicker, with toppings. They’re great any time of day.

Gluten-free and chock full of veggieprotein! Plain or with veggies, they’re easy to make, versatile and can be refrigerated and re-heated. There’s soaking and fermenting time involved so you need to plan ahead, but it’s so worth it!

1 cup mung dahl, soaked 6-8 hours or overnight 1 cup rice, soaked overnight (separately from mung dahl) See note.

Coconut oil Salt to taste

Optional: Various mixed vegetables, grated or finely chopped (carrots, onions, tomatoes, red or green bell peppers, frozen green peas) Cilantro leaves, chopped Note: You can use whatever rice you’ve got on hand.

Drain/rinse mung dahl and rice. Place both in high-speed blender with just enough water for ingredients to turn over; blend until smooth. Place in container allowing room for batter to expand by 20% and put in warm spot.

Check smell/taste for desired level of tangy fermentation; allow 10-24 hours depending on ambient warmth and your taste. If batter reaches desired taste

before you’re ready to cook, refrigerate up to 12 hours to slow fermentation.

Put batter in bowl with room for stirring and add salt to taste. Using sauté pan or griddle over medium heat, add a little coconut oil. Add ¼ cup batter and use rubber spatula to spread it out slightly until about ¼ inches thick. Once bubbles form on top, sprinkle on a few mixed veggies and chopped cilantro. Flip uttapam once the bottom is golden and press down slightly to make sure the batter around the veggies touches the pan and gets cooked thoroughly. Drain on paper towel before serving.

Strawberry-Rhubarb Shortbread Streusel Bars Makes 24 2-inch squares This is a great treat to make and enjoy, and a fun way to introduce folks to the joys of rhubarb! The crust and streusel topping work great with other seasonal fruit all year long.

1 cup plus 5 Tbsp unsalted butter, melted and cooled to just warm 1 ½ cups sugar ¾ tsp salt 2 large egg yolks 3 cups plus 3 Tbsp all-purpose flour 2 ½ cups hulled/diced strawberries 2 ¼ cups diced rhubarb, sliced ¼ inch thick 1 Tbsp plus 1 tsp fresh lemon juice ¼ cup water 1 Tbsp plus 1 tsp cornstarch Filling: In medium saucepan, bring strawberries, rhubarb, ½ cup sugar, lemon juice and 2 Tbsp water to a boil over high heat. Mix 2 Tbsp. water to

cornstarch to make a slurry and add to fruit. Reduce heat to low-medium and continue to boil until fruit is broken down and syrupy-thick, 30 to 45 minutes. Remove pan from heat and let mixture cool 5 to 10 minutes – syrup will continue to thicken as it cools.

Crust: Line a 13x9-inch baking pan with foil, letting ends create overhanging edge for easy removal. In medium bowl, stir together butter, ¾ cup of the sugar and salt. Whisk in egg yolks. Stir in flour to make stiff dough. Transfer about 2 cups of dough to prepared pan, press mixture evenly into the bottom. Prick dough all over with a fork. Refrigerate pan for 30 minutes (or freeze 5-7 minutes), until dough is firm.

Position one oven rack near center and another near top. Heat oven to 325°.

Bake dough until crust begins to set but doesn’t brown at all on edges (center won’t be firm yet), about 20 minutes.

While crust bakes, prepare streusel topping.

Streusel: Using your fingers, combine remaining ¼ cup sugar with reserved dough until crumbly. Mixture should hold together when pressed, but readily break into smaller pieces.

Spread filling evenly over hot crust.

Scatter streusel over filling – don’t crumble too much or filling will be sandy.

Increase oven temperature to 350° and bake bars near top of oven until streusel is golden and set, about 25 minutes.

Place pan on metal rack to cool until crust is completely firm, at least 1 hour.

When bottom of pan is cool, carefully lift bars from pan using foil sides and transfer to cutting board. Separate foil from bars by sliding spatula between them. Cut bars into 2 ¼ inch squares.

5

BriarPatch Food Co-op | Spring 2021

The Cooperative way of doing Business

By Chris Maher, General Manager

“I

f you want to go fast, go alone. If you want to go far, go together.”

-Unknown

It was incredibly exciting to announce the Co-op’s expansion to a multi-store model with a new store in Auburn at the end of last year. In case you haven’t heard, we will be opening a second store at the intersection of Bell Road and Highway 49.

We’ve leased about a third of the space formerly occupied by a Kmart and are working toward an opening in mid-2022.

This year will be spent primarily on design of the new space and we are eager to hear your thoughts about what a new co-op should look and feel like and what products it should offer. As you likely know, there are not many options in that area for one-stop, full service natural foods grocery. We look forward to filling this niche. If you have thoughts or are looking for ongoing updates as our work progresses, visit our dedicated page at briarpatch.coop/auburn.

We’ve been hearing from people in that area for a while asking for us to consider a store there, and we’d been working with a group of farmers and residents that sought to create and open a co-op in Auburn. Given the significant cost of opening a grocery store, it ultimately proved to be the best path to join forces formally as we did late last year and work toward a second BriarPatch location.

6

Despite the relatively underserved nature of the Auburn area, the fact remains that organic and natural foods are generally widely available. The work that BriarPatch’s cooperative founders did in service to Grass Valley, Nevada

In the coming months, we will be seeking to make connections in the Auburn area with community groups and non-profits, especially those that align with our mission to develop community and support a healthy food system.

City and surrounding areas has paid off immensely in that more and more people are choosing foods and lifestyles that are healthier for themselves and for our planet. We want to continue this work. We want to bring more people to the table to share in the abundance we are fortunate to enjoy. This move presents an amazing opportunity to do both things.

We are also excited to grow the Coop’s impact as an employer. As you likely know, in the service and retail

industry, it’s quite common for employers to suppress hours of their workers to limit access to benefits as a cost control measure. At the Co-op we take a different approach, which is to offer a workplace where our staff can buy-in to our values and mission. We encourage full-time employment and work to give everyone access to medical, dental, vision and other benefits. Not only will our growth add to the number of jobs we are able to offer but it will provide development and growth opportunities for our current staff who may choose to take on leadership roles in our new store.

In the coming months, we will be seeking to make connections in the Auburn area with community groups and nonprofits, especially those that align with our mission to develop community and support a healthy food system. We will expand our support outside of our current area to grow our impact.

If all of this sounds like a different way of doing business, it is. This is the cooperative way. We are glad that you are a part of it and look forward to our journey together.

By Alan Weisberg, Board President

I

f you have been following the news and/or our social media channels, by now you know that BriarPatch is “Growing” to Auburn. Alongside the many challenges of operating a grocery store during a pandemic, the Auburn store is the buzz at BriarPatch among staff and the Board. In the Co-op’s 45year history, this is a huge milestone.

I see the main purpose of these columns from the Board President as an effort to inform our members about the workings of the Board in its governance role for BriarPatch. So, in writing about our expansion to Auburn, I will stick to the issue of governance—an account of how the Board plans to exercise its responsibility to continue fair and effective governance as BriarPatch grows into a new community.

All co-ops are committed to “democratic owner control.” It is the Board’s job to ensure that the hundreds and eventually thousands of new members in the Auburn area feel their voice can be heard not just about the food in their new store, but also the positive impact on their community.

Recent events in Washington D.C. bring to the forefront the challenges that exist for a democracy to remain accountable to its people. I refer, of course, to the horrid mob attack on democracy that took place in our national Capitol as Congress met to accept the Electoral College’s report on the results of the 2020 presidential election.

During a two-year period beginning around 2005, our Board suffered from its own troubling divisions, and these hurt the Co-op. We struggled to regain our footing after finding that our

It is the Board’s job to ensure that the hundreds and eventually thousands of new members in the Auburn area feel their voice can be heard not just about the food in their new store, but also the positive impact on their community. governing documents and procedures were minimal and not helpful during a time of dissension. It took a lot of hard work by a lot of committed people to turn this around. In fact, our governance restructuring work received national recognition for Cooperative Excellence— the highest reward given at the 2018 national food co-op conference.

Our clear rules about how we operate as a policy board, and how we relate to our General Manager and staff, give me confidence that the Board will continue to shine as our reach expands. Here

are some highlights of how we plan to incorporate the Auburn community in our democratic governance. We will:

BriarPatch Food Co-op | Spring 2021

From the Director’s Seat: Listening, Engaging, Acting and Governing

• continue to work closely with a core group of co-operators (formerly called the Central Square Co-op) in Auburn who had been working for several years to form a food co-op and who we recently asked to join-up with BriarPatch, rather than open a store on their own; • encourage Auburn residents to “attend” (by Zoom) and participate in our meetings in the months to come, especially when the Board addresses policies relating to the Auburn store; • invite Auburn residents to join the Coop and to participate in our governance now to join our board development and community engagement committees as they seek creative ways to build the BriarPatch spirit in Auburn; and • support and expand efforts already underway by our staff to understand the Auburn community, especially local farmers and non-profit organizations.

I, or any Board member, welcome your thoughts and ideas of integrating the Auburn community in the months leading up to the mid-2022 opening of BriarPatch Auburn.

And speaking of democracy, our annual election for three seats on the Board of Directors is coming up in mid-May. It’s all about voting.

7

BriarPatch Food Co-op | Spring 2021

e c u d o r P g in r p S r a t s Super

Artichokes

Asparagus — Caesar Augustus was such a connoisseur, he organized elite military units, the Asparagus Fleets, to make rounds in the empire to import the best varietals back to Rome.

Cooks up beautifully many, many ways, just make sure you snap or peel off the woody ends first.

Belgian Endive

Green Garlic

Lion’s Mane Mushrooms

Purple Stokes Sweet Potatoes — First cultivated in

— One of the oldest foods known to humans, it’s part of the thistle family. Until the 16th century, women were prohibited from eating them in many countries because they were considered to have aphrodisiac properties. Our hearts certainly still go pitter patter over warm, gooey artichoke dip, though.

— Even though it’s simply early harvested garlic, it’s got its own game going on. More scallion-like in taste and use- you can pretty much use the whole plant from top to bottom. No need to peel the bulb either. Roast, add to hummus or bread, dehydrate for powder, pickling…have fun!

— Also known as the Monkey Head and Bearded Hedgehog, this shroom has a mild, sweet seafood flavor. Try it in your favorite scallop or crab scampi recipe.

These absorb water ferociously, so make sure to squeeze them thoroughly after you rinse them before cooking.

— Crispy and a little bitter, though the leaves get sweeter as you get to the center. Makes a great salad or scoop for dips, but also holds up well to grilling and braising.

Pairs amazingly with Manchego, walnuts, Gorgonzola and bacon.

Stokes County, NC, their origin is a bit of a mystery, as a blue-ribbon sweet potato grower at a county fair was gifted these purple beauties by an unknown lady. They have a rich, almost wine-like flavor and are denser and drier than their orange counterparts.

Spring Vegetable Strata 8-10 servings Here’s a brunch option that’s also breakfast, lunch, or dinner! Make the most of whatever’s on-hand, including old bread.

2 Tbsp olive oil, plus more for pan 1 medium onion, thinly sliced 8

1/2 cup garlic scapes cut crosswise into thin coins 1 tsp red pepper flakes 1 tsp dried thyme 1 pound asparagus, trimmed/cut into ½-inch lengths 1 bunch Swiss chard, stems removed and leaves thinly sliced Salt and black pepper to taste

6 large eggs 3 cups milk 8 cups (1-inch) cubed bakery-style whole wheat bread 1 ½ cups shredded cheese, combo of Gruyere/Gouda/Cheddar Preheat oven to 350°. Grease 9x13-inch baking pan with olive oil.

BriarPatch Food Co-op | Spring 2021

English Peas

Galangal

Garlic Scapes

Rhubarb — Botanically, it’s a veggie, but years ago the US Customs Court legally classified it as a fruit. Since it’s most often used in sweet desserts, they deemed importers shouldn’t have to pay the higher vegetable tax. That said, rhubarb’s also enjoyed in “rhubarbecue” sauce and unique catsup recipes.

Strawberries

Watermelon Daikon

— Plump, round and sweet peas are perfectly lovely for snacking straight out of their (indigestible – don’t eat that!) pod. Two fun unrelated facts: 7,175 peas were once eaten in 60 minutes with chopsticks by Janet Harris of Sussex, England - a world record – though the proper etiquette for eating peas is to squash them on the back of your fork.

Heat 2 Tbsp olive oil in large skillet over medium heat. Add onion, garlic scapes and red pepper flakes and sauté until tender, 4-5 minutes. Stir in asparagus, cook 2-3 minutes. Add Swiss chard leaves and cook until wilted, 2-3 minutes. Season with salt/pepper.

Set aside.

— Part of the ginger family, it can be prepared and stored (peeled and stashed in the freezer) the same way. Cooling and woodsy, kind of like a menthol cough drop – in the best way possible. A must-have when making Tom Ka Gai Coconut Soup.

— Stop and smell the strawberries! A member of the rose family, this fan favorite even has its own museum, Musée de la Fraise de Wepion, in Namur, Belgium. Don’t rinse your berries until you’re ready to eat them — it speeds up the spoilage process.

In large bowl, whisk eggs and milk and season with salt/pepper. Set aside.

Place half of bread cubes in prepared baking dish. Top with half of veggies and half of cheese. Repeat with remaining bread, veggies and cheese. Pour over egg mixture and press down bread cubes

— Stalks from bulbs of hardneck garlic plants. Mild and sweet, like chives or scallions, with a soft, garlicky flavor. Trim away the stringy tips, then cut crosswise either into tiny coins or string-beanlike stalks. Perfect in pesto, pickled, grilled…try some instead of regular garlic next time you make hummus!

— Its Chinese name, Xin Li Mei, loosely translates to “in one’s heart it is beautiful.” These beauties shine in grain bowls, arugula salads with chevre, hazelnuts and satsuma slices. Or go bold and make a cold pureed soup or toss them on pizza fresh out of the oven for a happy, crispy crunch.

so they get soaked. Repeat pressing down bread cubes every five minutes, three more times.

Bake, uncovered, 45-50 minutes or until golden brown and set. Let cool 5 minutes before serving.

9

BriarPatch Food Co-op | Spring 2021

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

Sierra Streams Institute MARCH

Sierra Streams Institute (SSI) is a watershed monitoring, research and restoration group based in Nevada City. In August 2020, the Sierra Streams office and Environment Center burned to the ground during the Jones Fire.

“

Water is life. Nothing that lives here, or anywhere, can live without high quality water.”

– Lang Waters, Board Member, Sierra Streams Institute

Planting Justice APRIL

Since 2009, Planting Justice has built over 450 edible permaculture gardens in the San Francisco Bay Area, worked with five high schools to develop food justice curricula and created 40 green jobs in the food justice movement for folks transitioning from prison.

“

Food is power. What food justice does well is use this power in the name of equity and justice.”

– Skye McIntyre Blomdal, Grassroots Fundraiser, Planting Justice

Sammie’s Friends MAY

Sammie’s Friends provides a safe and caring place for neglected, abandoned, and abused animals to be cared for and rehabilitated when necessary, and adopted as quickly as possible into loving homes.

“

The one thing that is free is love. The best ‘love givers’ in the whole world are your pets”

– Cheryl Wicks, President and Co-Founder, Sammie’s Friends

10

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.

Vote and Become Involved

Text Alerts

Vote for the Board of Directors, run for the Board and have a say in the strategic vision of the Co-op.

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

Opt into E-Receipts

Be a PatchWorks Volunteer

Patronage Dividend

Receive 15% off up to two shopping trips each month.

Receive a dividend on purchases made in the store in years when the Co-op nets a profit.

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

BriarPatch Food Co-op | Spring 2021

O W N E R S ’ PA G E

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

2. Access to high-quality, healthy products, especially local and organic food.

3. A community center where people experience a sense of connectedness, ownership and fellowship.

Board Members and Meetings

4. A stronger local food system.

5. A major employer that provides a healthy, fair and considerate workplace for employees.

6. Access to education about food and consumer issues that encourages customers to make healthier food choices.

Board of Directors

Upcoming Board Meetings

Board Committees

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

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

To find out more about the Board’s standing committees, please add the following Committee names to the subject line when you email us at directors@board.briarpatch.coop.

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

Tuesday, March 23, 2021 Tuesday, April 27, 2021 Tuesday, May 25, 2021 For meeting times or additional information, please contact Mary Hunter at maryh@briarpatch.coop.

Board Development Committee Finance Committee Executive Committee Governance Committee

11

BriarPatch Food Co-op | Spring 2021

elf herb s s r u o y p t i i ra o l D Parsley Chives Coriander Tarragon Sage

Chamomile

Thyme Rosemary Lemon Balm

Calendula

Oregano

Fennel

5 to 6 feet 12

Mint

Watercress Pond

Twenty to 30 linear feet of pathside plants are coiled into a helical pattern up to 6 feet across. It’s not a flat spiral — mounding up the soil ensures the herbs can be reached at arm’s length without bending over too far.

This permaculture design allows water to seep down through all layers leaving a drier area at the top and a moist one at the bottom for plants that love water. This design also creates microclimates which allows you to plant a variety of herbs in direct sun or full or partial shade. In a conventional garden, plants grow on one level so the growing conditions are the same. The herb spiral offers numerous growing options in a relatively limited space.

Here’s how to build your own Start with a 3 foot high and 5-6 foot wide mound of soil.

Place rocks in a spiral pattern that winds inward from the bottom clockwise to the top, with the larger rocks at the bottom. Between the levels of the rock spiral leave about a foot of dirt and leave roughly 1.5 feet of planting space between the walls.

Due to the mound facing in all directions, plant your herbs according to which environment will be the most suitable for them. For example oregano, rosemary and thyme thrive in warm, dry climates so will grow best on the sunny south side near the top. Parsley and chives which prefer moist and cool climes should be planted on the north side. Coriander is intolerant of too much sun so can be placed on the east side to protect it from afternoon sweltering. Snuggle other herbs into their best sites as well. You can include other things such as salad greens, berries, flowers or any other small plants that you often use.

BriarPatch Food Co-op | Spring 2021

A

n herb spiral is a spiral-shaped structure built to maximize the number of different herbs that can be grown in a relatively compact space in your garden.

Mini Sprinkler Line

3 feet

Cross Section

A few tips for building an herb spiral • Choose the right location. A sunny and open spot that is sheltered from the wind is ideal. Close proximity to your kitchen and access to water are also important.

• At the base of the mound place rocks, native soil or hard debris that won’t easily break down (such as pieces of concrete or old bottles) then build over that. This will help save on topsoil.

• After placing the topsoil, be sure to water it thoroughly and let it settle. Add more soil as needed.

• Attractive stones will add to the aesthetics making the

herb spiral an eye-catching feature of your garden.

For a more formal look, use cement blocks or bricks.

• Research online where to best plant your herbs in the spiral. Do they like moist or wet soil, direct sun, shade or partial shade? It may help to sketch a rough layout before planting.

• To conveniently water your herb spiral, run plastic irrigation tubing through it, emerging at the top (see illustration above) and attach a small sprinkler head.

• The addition of a small pond is another eye-catching feature and will allow you to grow edible water plants.

13

BriarPatch Food Co-op | Spring 2021

By Laura Petersen

Where Everybody KNOWS YOUR NAME

THE BRIARPATCH FRONT END DEPARTMENT IS A PLACE WHERE YOU’RE TREATED LIKE FAMILY

T

he minute you walk in through the front doors you can feel the positive vibe. BriarPatch is a friendly place where everyone is welcome. It’s here that owners and regular shoppers are known by name. And it’s exactly that sense of community that keeps folks coming back for more. The 30 people who are the backbone of the fun and hard-working Front End crew have become local fixtures.

“I would describe the Front End as a RAINBOW. We are colorful and happy and we come together to make a beautiful family! We have a lot of fun and enjoy interacting with our customers. We believe in the work we are doing and love working with this community. We have been faced with many challenges over the past year, but have been able to stick together and support one another no matter what. BriarPatch is a place that feels like home, so it’s easy to want to stick around for many years,” says Cassidy, Front End Manager.

Meet some of the team 14

Michael started working at

BriarPatch in 2009. He has been the Store Operations Manager for a year.

“The community, the mission and the people are what keep me coming back and bringing my best self. I want to see cooperative businesses grow. I see the cooperative economy as being more equitable for all people associated with them and in my experience it is the best that we have to offer the world at this time. The idea of people owning the work they do, being valued, respected and having a voice resonates with who I am.”

Michael loves learning and saying “yes” to life. Whether he’s riding a unicycle, juggling, playing instruments, learning a language or embracing anything athletic, he’s living life to the fullest.

BriarPatch Food Co-op | Spring 2021

Cassidy

has worked at BriarPatch since 2019. She became the Front End Manager last August.

“BriarPatch is a magical place that embodies my passion for food and community! My relationship with food and the systems that support it dramatically changed when I moved to California in 2012. I grew up in Colorado where access to fresh and local food was sparse. I worked on an organic vegetable farm in 2014 and sowed the seeds that would eventually feed thousands of people. To me, that is what BriarPatch is all about: supporting the local food systems and giving back to the community we live in.”

Named after a Grateful Dead song pretty much sealed her fate as a DeadHead. A lover of live music, she looks forward to the day when COVID is a thing of the past and she can dance her heart out to her favorite bands.

Rebekah has worked at

BriarPatch for three years, since moving to Nevada County from Baltimore. Health, wellness and nutrition have always been of keen interest. In her free time she enjoys playing the classical flute. Rebekah is one of three Assistant Front End Managers. She says the people, the staff, the good vibes, the food and the cooperative values are what bring her back day after day, year after year.

“I believe businesses like this one — that are community focused - will make the most difference in the world. If this concept can be spread, I want to be part of it.”

Bryan recently celebrated

his 4-year work anniversary with BriarPatch. A Nevada County native of 31 years who knows how he likes his cup of coffee (strong French Roast made in a French Press or Light Roast Americano), says his position as Assistant Front End Manager is the best job he’s ever had. BriarPatch is a place where camaraderie and connection is the norm.

“It’s great to work in a place that represents my community. It’s a place where I know that I am accepted for who I am. No matter what my beliefs. No matter what, people love me. It’s a different grocery mindset. Priorities are different.”

15

BriarPatch Food Co-op | Spring 2021

Tyler is the third Assistant Front

End Manager and began working at BriarPatch two and a half years ago after moving to Nevada County from Petaluma. He can regularly be found ready to lend a helping hand at the Customer Service Desk. A “huge nerd” who plays a lot of video games at home and has built six computers, Tyler says BriarPatch is his social outlet. He says he looks forward to seeing his coworkers every day and enjoys seeing the regular owners and shoppers, like “Shirley,” that he knows by name.

“There’s people I see weekly that keep me coming back. It’s nice to get to know people and start a relationship that way.”

Carin has been a shining light at

BriarPatch for nine years. She was Michael’s first hire when he was Front End Manager. In a normal year (preCOVID), Carin could be found tree climbing and working the ropes course at a private ranch on Auburn Road, teaching team building skills to people of all ages. She says it’s the customers and the Co-op community that keep her at the Patch.

“There is warmth and love that I find here that beat my expectations in a job.”

Marylou

remembers when she first fell in love with BriarPatch and the Yuba River. She recalls the early days when a rainbow and The Youngbloods “Get Together” song lyrics were painted over the doorway at the Washington Street store in Grass Valley. She became the sixth employee at the small Coop in 1985 where she worked for six years, took a leave of absence for five then returned to stay on another 24! A massage therapist who has dedicated her life to health says that while much has changed at the Patch there remains a heartfelt dedication to organics and the cooperative effort as a sustainable way to co-exist in the world. A sense of community remains strong, too.

“There is a really good love vibration that goes on here.”

CURBSIDE PICKUP provides safety and convenience during the pandemic

Steve is a 10-year veteran of the Patch who continues to seek out new

experiences and creative solutions. He worked a variety of odd jobs — from construction to retail — before coming to work in the Front End as lead cashier and later becoming Assistant Front End Manager.

“It’s a great job. It’s been great for me personally to build my skill set and support my community. It’s a special place.”

Last July Steve became the Curbside Coordinator and loves the challenge of creating the systems and procedures of something new. Since that time he has grown the service to 55 orders a day, from 75 to 150 items per order. Not just for immune-compromised folks anymore, now everyone can enjoy the convenience and safety of Curbside Monday through Saturday.

“People love it. We’ve received so many cards and thank you’s. This is our maiden voyage, our first year. We welcome all ideas and suggestions.”

16

BriarPatch Food Co-op | Spring 2021

Meet your

Candidates 3 Seats and 4 Candidates Vote May 3-17

All candidates’ responses are unedited. Please refer to briarpatch.coop/vote-2021 for full candidate profiles.

You can vote online with a valid email address.

Ballots open May 3 at 12:00am and close May 17 at 5:00pm.

17

BriarPatch Food Co-op | Spring 2021

WHAT DO YOU LOVE ABOUT BRIARPATCH FOO

|

Rachel Berry

I love the BPFC because it’s a shining example of how a business can thrive financially and at the same time be in service to the community. Our co-op provides services that directly impact our health and wellbeing, such as providing access to high quality, healthy food with a focus on local and organic; helping grow local food security by supporting local farmers; donating healthy food to those in need; and educating people to make healthier food choices. Our co-op contributes to environmental stewardship through prioritizing clean energy and reducing/reusing/recycling materials, and with its priority on local, it keeps $4.4M circulating through our local and regional economy instead of outsourcing those products from faraway places. The BPFC made over $165K in community donations in 2019 plus facilitated another $65K in donations from shoppers through CAUSE at the register. Can you think of any other local business that does this much to contribute to community well-being?

On top of all this, the BPFC is a thriving business run by talented employees who report high job satisfaction. We feel welcomed when we walk in the door, and we experience a sense of community and connection. Both my 13-year old daughter and my 86-year old mother light up when I suggest we go to BriarPatch, because it’s a pleasure to be there and there are so many great things to choose from. I love that our community has been working together for over 45 years to help craft what the BriarPatch Food Coop has become today, and that we have a strong foundation from which we can now broaden our reach and impact in our region.

18

|

Jeff Corbett

|

Richard Drace

What I love about BriarPatch the example it sets for how enterprise and progressive ideals can work in harmony to improve the quality of life for all stakeholders — its owners, employees, suppliers, associated charities and the community at large. To me, BriarPatch provides a working model for how many of our country’s challenges might be effectively addressed.

I feel strongly committed to the co-operative vision. BriarPatch is a great example of how a co-operative endeavor can be so influential in making the world a better place — providing and promoting healthy food; supporting local farmers and sustainable agriculture; sponsoring many worthwhile community organizations and endeavors – and so welcoming to all that grocery shopping is a feel-good experience.

Yes, I really enjoy walking through the colorful, clean aisles and munching on something sumptuous at a table in the sun at the store’s entrance. But what I love is that that item likely supports a local vendor; that the aisle is monitored and stocked by an employee who has meaningful work with livable wages; that all aisles are oriented and housed in a building created and operated with thought and care for the environment and that the enterprise is run so efficiently and well that it is able to reinvest by offering dividends to its owners, benefits to its employees, loans to local farmers, generous gifts to charitable organizations and lasting value to our community.

Our Co-op Principles and Ends policies are excellent guidelines, and I believe we do a great job in our progress towards fulfilling them. Our policy governance system is an admirable model for keeping us attuned to our vision, running our store, and representing our members.

At a time when business and progressive ideals increasingly seem pitted against one another, examples like BriarPatch take on extra meaning.

I’m proud that BriarPatch is a conscientious and inclusive employer; a leader in our community in offering good-paying jobs and benefits working for a talented and empathetic management team.

BriarPatch is a major player among co-ops nationwide. We are often acknowledged at our annual national conference — even winning a co-op of the year award — as an outstanding example of what a co-op has offer.

I’m continually impressed by our knowledgeable and friendly staff — in the store, the offices, the bakery, and the warehouse. I trust that the products I buy are healthy and fresh.

Our success is enabling us to reach-out beyond our local community to offer all these qualities to yet more people — we’re embarking on spreading the love!

D CO-OP?

Mark Fenton

BriarPatch Food Co-op | Spring 2021

|

FULL CANDIDATE PROFILES CAN BE READ AT briarpatch.coop/vote-2021

I love and am proud of so many things about BriarPatch.

I love that it is a cooperative, with open membership and democratic control, dedicated to providing healthful, organic products to all.

How to Vote:

I am proud we have developed into such a successful and ethical business that we have become a model for other businesses and are able to provide support and training to developing co-ops around the country.

The 2021 Board Election, held May 3 through 17, will be here soon! In this election, three seats for Board Directors are open. Important points to remember:

I am proud that we operate under the concept of a "triple bottom line," measuring our success by our impact in financial, social and environmental areas.

I am proud that, unlike supermarket chains, BriarPatch is a locallyowned business that generates and keeps money in our community and is one of the largest private job providers in the county.

I am proud of the significant steps we have taken toward our goal of 100% renewable energy — investing in our solar array, replacing hydrofluorocarbon refrigerants with natural refrigerants, switching to LED lighting, reducing our single-use plastic packaging and diverting over 60% of our food and other waste from the landfill.

I am so proud of our committed support for local non-profits, including direct donations, our "Cause round up" program at the cash register, and our community volunteer program.

We have the best deli and produce department anywhere. I am especially proud of the program BriarPatch has developed to support our local organic farmers and provide them with a reliable market for their crops. We have also worked with Farmlink to guarantee and provide farmer loans.

I deeply appreciate our wonderful management and staff, who work long and hard to make BriarPatch so successful and welcoming to all. I am glad that we are able to provide them with good wages and a great benefit package.

And finally, I love that we are a community hub. I always look forward to shopping at BriarPatch and visiting with friends and staff.

• 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 5:00p.m. on March 22, 2021 are eligible to vote.

• Login information for online voting will be mailed and emailed to voters in late April.

• Ballots open May 3 at 12:00am and close at 5:00p.m. May 17.

19

BriarPatch Food Co-op | Spring 2021

Stock OPTIONS M

ake your own stock? Oh please, no time! Maybe you know how, but it seriously feels extra and who has time for anything extra these days? Some simple steps can get stock into your life and give you a victory over food waste. And…bonus! Making stock is part of a process of learning to make food your own.

Making your own stock gives you control over what goes in; often, stock-in-abox has more sodium than you’d like.

Homemade has flavors unique to your personal preference and ingredients.

Want more onions, or to combine beef and chicken bones? Go for it.

One key thing: just make stock with whatever you’ve got. No need to buy extra ingredients or wait until the perfect combo of this or that. Gathering ingredients takes about as much energy as actually throwing away or composting them. Vegetable peels, meat bones and leftover fresh herbs are common ingredients to add a deep, rich flavor.

Store stuff for a few days until you’re ready to throw everything into a pot or

slow cooker. If you’re ok with making stock later, then having a bag in the freezer to stash leftovers is the way to go.

If waiting means it ain’t gonna happen, then get whatever scraps you’ve got into a slow cooker while you’re cleaning up after dinner and cook with water low and slow overnight.

Having your own supply of stock means that you can defrost and use it when you’re ready. Freeze it in a tightly closed mason jar, leaving room for the liquid to expand without shattering the glass. It’ll thaw easily in the fridge overnight. No more wasted stock or last-minute runs to the grocery store!

SAVE FOR STOCK Scraps of carrots, celery, onions, leeks, peppers, tomatoes, fennel, parsley, cilantro, thyme/rosemary stems, garlic, ginger, squash peels/seeds and inside goo, mushrooms, bones and meat/fish scraps, shellfish shells

HERBS/SPICES Peppercorns, dried thyme, bay leaves, fennel seeds, coriander seeds

DON’T BOTHER FREEZING OR SAVING FOR STOCK Leave out starchy things like potatoes, or cruciferous veggies like cabbage and broccoli. These’ll give you funky flavors and textures.

20

BriarPatch Food Co-op | Spring 2021

Some simple steps can get stock into your life and give you a victory over food waste.

21

Eye of the

s egg lks

BriarPatch Food Co-op | Spring 2021

Founder Jes T ab ado c er o v ta A

N E T L O MGOLD

CHEF JES TABER TAKES EGGS

seriously.

“I’ve been making things with eggs my whole career.

I personally think egg yolk is the most delicious thing in the world. It’s molten lava gold that we get to eat.”

BY LA UR A PE TE RS EN

highest quality eggs she can find at the Co-op.

J

es is the founder of “Eye of the Avocado,” providing personal chef and catering services, and has worn many culinary hats since she first began cooking professionally in her 20s. From personal chef to caterer and online cooking instructor, this Egg Queen is known for her mouth-watering, herbcentered and lemon-soaked, simple, rustic fare made with love and driven by health.

Specializing in nourishing dishes, her all-star recipe for a 7-minute egg — “seven minutes to heaven” — is the centerpiece of those legendary sammies that a reporter from LA Weekly drove 455-miles for — from Los Angeles to Nevada City when Jes was managing the soup, salad and small plate menu at Three Forks.

“If you can cook a perfect egg, you would understand why I love eggs so much,” says Jes, who regularly buys the 22

In February, Jes taught an online BriarPatch class for a group of pajamaclad students cooking from their home kitchens. The brunch menu included Cream Baked Eggs with toast points, Green Goddess-dressed Bitter Greens mixed with arugula, Billionaire’s Bacon and vegan Quick-Perfect Beans. The class washed it down with Grapefruit and Blood Orange Mimosas.

Taber knows food. For years, she lived in San Francisco and the Bay Area working at some of the best eateries the city has to offer - Tartine Bakery, Bi-Rite Market, The Village Market, Blue Bottle Coffee and Terroir Wine Bar, to name a few.

When managing the Terroir Wine Bar her kitchen was limited to a small toaster oven and an induction burner. But those limitations didn’t stop her creativity.

“I always made cream baked eggs because they are literally the best,” says Jes. Her popup organic breakfast sandwich business featured the “ROYGBIV” — an acronym for the sequence of hues found in a rainbow: red, orange, yellow, green, blue, indigo and violet. The sandwich is composed of the 7-minute egg, arugula, carrots, melty cheddar, pickled onions, bacon and herb butter on a brioche bun.

Jes grew up in a household of people who liked to eat, and feed people. Her dad, photographer and KVMR radio broadcaster John Taber makes a “world famous” barbecue sauce. Her mom, Tammi, has a knack for pastry and her brother, Aaron is a baker and chef in New York who cut his chops at Grindhaus.

She learned the art of slow food while living and studying in Florence, Italy at the sweet age of 20. With a background in education, Jes enjoys helping folks demystify food and cooking basics.

Learn more and follow her at: eyeoftheavocado.com

egg

BriarPatch Food Co-op | Spring 2021

JES TABER’S RECIPE FOR THE 7-minute

What’s better than creamy, lava-like egg yolk? In my opinion, nothing. It’s gold-worthy. In the dark ages I would have bartered egg yolk wrapped in paper packages for all sorts of delicious and worthy trade.

I bring you a famous small wonder. The 7-minute egg. It’s the perfect medium boiled egg. And it’s really quite simple.

1

2

If you have chickens, great! Fresh eggs are best. You want room temperature eggs or at least not super cold eggs. If you only have fridge-cold eggs and are in a rush, before doing anything put them in some above-room-temperature water in a bowl.

4

According to how many eggs you want to make, fill a small saucepan with filtered water and bring to a boil.

5

Right before you drop the first egg, start a timer for 7 minutes. USE A TIMER. You don’t want to overcook these gems.

7

Starting in a clockwise fashion, drop the first egg in and then quickly the rest. Once the last egg is in, notice how much time has lapsed. Add that to the final cooking time (usually only 5 - 20 seconds).

8

3

Once boiling, use a slotted spoon or strainer to gently drop eggs (shell on) into water.

6

While the eggs are cooking to perfection, get an ice water bath ready in a bowl large enough to fit all desired eggs.

9

1

minute

Once the timer goes off, in the same order that you dropped them in, put your eggs in the ice water bath. Usually it will take the same time to pull them out as it did to put them in (i.e. a perfect 7-minute egg).

Let them sit for 1 minute and then pull them out and dry them with a clean dry kitchen towel. They will be good at room temperature for several hours or in the fridge for up to 7 days.

I like to eat them at room temperature.

They will peel easily, cut them with a sharp knife and add a little salt and pepper. Enjoy.

23

BriarPatch Food Co-op | Spring 2021

BriarPatch Announces

2025

Sustainability Goals

By 2025 BriarPatch Food Co-op will:

Refrigeration

Energy

Packaging

Waste

Reduce use of hydrofluorocarbon refrigerants in existing systems by 50%. Implement natural refrigeration in all new building projects & major retrofits.

Reach 100% renewable energy & be energy resilient during power outages.

Reduce use of in-house single use plastic packaging by 40%.

Divert 100% of food waste and 80% of overall waste from the landfill.

24

BriarPatch Food Co-op | Spring 2021

Climate Change

is the most challenging environmental issue of our time.

A

nd, according to National Cooperative Grocers, food production including agriculture, manufacturing, transportation and waste, is responsible for 25% of global greenhouse gas emissions.

Fortunately, co-ops across the country are poised to be catalysts for change, prioritizing and building a more sustainable food system.

BriarPatch is a part of this movement. We’re excited to announce our 2025 Sustainability Goals and continued participation in the Climate Collaborative. Our commitment to Climate Action is rooted in our First Ends Policy: To act as a leader among local businesses and food co-ops nationally, and contribute to environmental stewardship through our business practices.

Carbon Neutral Produce net zero greenhouse gas emissions.

Climate Collaborative is a consortium of 694 retailers, distributors and businesses committed to elevating climate action in the natural foods industry. As a member of the Climate Collaborative, BriarPatch has pledged to lower emissions by increasing energy efficiency, reducing food waste, transitioning toward sustainable packaging and supporting climate-friendly agricultural practices and policy.

Have thoughts or questions about the Co-op's sustainability efforts? Get in touch with BriarPatch Sustainability Coordinator Lauren Scott at laurens@briarpatch.coop.

Even amidst the obstacles of 2020, BriarPatch made considerable progress towards achieving these goals. We reduced our use of refrigerants by 29%, and our solar array generated 50% of our energy use in 2020 — a 5% increase from 2019! Additionally, we’ll see greater energy savings in 2021 from projects like the LED lighting retrofit

completed in November 2020. And, we diverted over 60% of total waste from the landfill with the help of several single-stream recycling programs including single-use gloves, flexible plastic film, and waxed cardboard. It’s this kind of commitment that will carry us through to our 2025 goals...and beyond. Stay tuned!

25

BriarPatch Food Co-op | Spring 2021

We are growing on down the road!

Where: 2505 Bell Rd. in Auburn.

We’ll be occupying 23,000 sq. ft. of the old Kmart building at Bell & Hwy 49.

When: Current goal is Summer 2022! This goal may change...stay tuned.

For updates visit briarpatch.coop/auburn

More details to come as they are made available!

First U.S. Home Loan Solutions Why look further than your local Credit Union for great rates on home financing? First U.S. has the diverse financing options you need and the savings you deserve.

• • •

Low rates No points and low fees Unique loans not found at other financial institutions

Call one of our real estate specialists and we can help you find the right loan for your needs and the right rate for your budget: (800) 556-6768

Grass Valley’s Financial Co-Op 26

2100 Nevada City Hwy. Grass Valley, CA 95945

firstus.org

Co-op Discount For BriarPatch Members

BriarPatch Food Co-op | Spring 2021

Let’s Get Back To Working On You!

Nevada County’s Premier Health Club

130 W. Berryhill Dr., Grass Valley | 530-272-7676 | www.southyubaclub.com

Healthcare quality or convenience?

We say you deserve both.

Choose local care without compromising.

At Sierra Nevada Memorial Hospital, you have access to a comprehensive range of medical expertise—right in your own backyard. From your head to your toes, and everything in between, our healthcare providers are focused on preventing, diagnosing and treating just about any medical concern. Right in the place you call home.

So if something’s ailing you, talk to us. Our doctors are here to support you on your path to wellness—without having to drive all over to achieve it. Learn more about us at DignityHealth.org/SierraNevada.

27

BriarPatch Food Co-op | Spring 2021

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

(530) 292-3776 mountainbountyfarm.com

A local lender with big advantages.

Like your favorite neighborhood shops, we offer personalized service tailored to your needs. Including affordable home financing options, digital mortgage tools, and the expertise to guide you home.

When you need help with home financing, start local. Give us a call today.

Penn Valley (530) 271-1850 10134 Commercial Ave Penn Valley, CA 95946

Penn Valley branch NMLS 1313374. © 2021 Evergreen Home Loans and Evergreen are the trademarks or registered trademarks of Evergreen Moneysource Mortgage Company® NMLS ID 3182. Trade/service marks are the property of Evergreen Home Loans. All rights reserved. Licensed under: California Licensed by Department of Financial Protection and Innovation under the California Residential Mortgage Lending Act 4130291. 01/21

28

Follow us!

See the latest photos and videos highlighting the best of BriarPatch!

@briarpatchcoop

BriarPatch Food Co-op | Spring 2021

Don’t let an algorithm tell you what to like – try a real life music nerd instead!

KVMR

WITH THREE WAYS TO DISCOVER MUSIC, WE’VE GOT YOU COVERED:

KVMR.ORG | 89.5FM

“OFF THE DIAL” at KVMRX.ORG

PUBLIC AFFAIRS & NEW MUSIC

E S T. 1 9 8 2

TOTALLY ORGANIC PLANT CALCIUM. Absorb the goodness of organic Red Marine Algae from the wild coast of Iceland. Crafted for strong, healthy bones.*

S U S TA I N A B LY S O U R C E D, A S I T S H O U L D B E .

†

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. †Plant calcium is sustainably sourced.

© 2021 New Chapter, Inc.

U

2021 SEASON OPENS APRIL 17TH!

Saturday @Kmart 8am- 12:30pm Tuesday @Raley’s 8am- 1pm GRASS VALLEY 29

BriarPatch Food Co-op | Spring 2021

Go Home Feeling Good BriarPatch is hiring!

Great pay, excellent benefits & employee discount!

Visit briarpatch.coop for more info & to apply.

You can earn $500 by referring a friend?

More details at Cal-Solar.coop 30

BriarPatch Food Co-op | Spring 2021

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

Chris Gilbert

Moe Howard Tom Fitzsimmons

Dave Bear

Paul Haas 31

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

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

curbsidPe PICKU

For more info, visit briarpatch.coop