Vine Spring 2023

Vine THE

An Appetite for Adventure

American River rafting guides share a passion for the wild pgs. 12-13

BOD Election Candidates

pgs. 21-23

The Vine Team

Director of Marketing

Rebecca Torpie

Editor Paula O’Brien

paulao@briarpatch.coop

Art Director

Holly Pesta

Contributing Photographers and Designers

Patti Glenn, Seanan Maher, Laura Petersen, Lyssa Skeahan, Tributary Whitewater, Coolhaus

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 information visit briarpatch.coop

Admin Department Mixtapes

Admin Department Mixtapes

Check out playlists from BriarPatch’s cash controllers, margin managers and IOS overseers. Find them on Spotify and do some kitchen dancing!

IT Department

“Kaine / Salvation” – From NieR RepliCant

“Maiden Voyage” – From Sea of Thieves

“Whisper of the Worm” - From Destiny 2*

“The Days When My Mother Was There” – From Persona 5

“Determination Overdrive” – From Scarlet Nexus

“I Wanna Take You for a Ride” – From Marvel vs. Capcom 2*

“Dancing Mad” from Final Fantasy VI

*not on Spotify

Finance Department

“Money, Money, Money” – ABBA

“If I Had a Million Dollars” – Bare Naked Ladies

“Can’t Buy Me Love” – Beatles

“Money for Nothing” – Dire Straits

“Money” – Pink Floyd

“Take the Money and Run” – Steve Miller Band

“For the Love of Money” – The O’ Jays

“Independent Woman” – Destiny’s Child

“Money, Honey” – Lady Gaga

“If I Was A Rich Girl” – Gwen Stefani

Pricing Department

“I’d Love to Change the World” – 10 Years After

“Spillways” – Ghost

“2003” – Davia

“Red Eyes” – The War on Drugs

“The Ballad of Mr. Steak” – Kishi Bashi

“Falling to Pieces” – Faith No More

“Meet Me Halfway” – Kenny Loggins

“Pride and Joy” – Marvin Gaye

“Mr. Grieves” – Pixies

“Victorious” – Wolfmother

“String Quartet No. 8 in C Minor, Op. 110” - Dmitri Shostakovich

“Complex Terms” – The Human Abstract

“Dogs of Chernobyl” - Megadeath

“I Keep Forgettin (Every Time You’re Near)” - Michael McDonald

“Flightless Bird, American Mouth” – Iron & Wine

“Grandmothersphere” – East Forest

Get the Spotify Playlists

Recipes from the Editor

By Paula O'Brien, Editor

These recipes let the fresh, clean flavors of the ingredients do the talking. You don’t have to get fancy, and with just a few nice touches you can enjoy a taste of Spring!

“Short-cut” Scallion Pancakes

Makes 6-8 servings

Scallion pancakes are a dim sum fave for many folks, crispy on the outside and slightly chewy inside. These are a “cheater” version, where flour tortillas take the place of the dough. Quick and easy to make, eat on their own or as a side to a stir-fry.

1 large egg

1 tsp chili or toasted sesame oil (for flavor)

1 tsp regular sesame oil

Scant ¼ tsp salt

8 8-inch flour tortillas

2 Tbsp toasted sesame seeds

1 ⅓ cups finely chopped green onions, green and white parts

Vegetable oil for frying

Beat egg with sesame oil and salt. Lay four tortillas on work surface and brush each with egg mixture.

Halve scallions lengthwise, then slice into very small halfmoon pieces. Sprinkle sesame seeds and green onions evenly over tortillas.

Brush remaining tortillas with remaining egg wash and lay each, brushed side down, over a tortilla covered with sesame seeds/green onions. Press to seal edges.

In large skillet, heat ½ Tbsp oil over medium heat. Cook a “pancake” until lightly browned, about 2 minutes each side, pressing lightly with a spatula so it cooks evenly. Transfer to a paper towel-lined platter and keep warm.

Repeat with remaining pancakes, adding more oil to the skillet as needed. Cut pancakes into wedges and serve.

Springtime Carbonara with Braised

Leeks

Makes 4 servings

There’s nothing like the sweet taste of leeks, cooked to melty perfection and tossed with pasta and the essential carbonara ingredients. It’s springtime on a plate!

2 large leeks

4 cloves garlic

4 sprigs fresh thyme

1 Tbsp unsalted butter

Olive oil

Salt and pepper

12 oz dried spaghetti

1 ½ cups water, plus more for cooking pasta

¼ cup finely-grated parmesan or pecorino cheese, plus extra to shave for serving

1 large egg

Optional: One bunch chives, finely chopped, for garnish

Trim, wash and finely slice leeks. Peel and finely slice garlic and pick thyme leaves. Place in large sauté pan on medium heat with butter and 1 Tbsp oil. Once sizzling, stir in leeks and 1 ½ cups water; cover and simmer gently over low heat for about 40 minutes, stirring occasionally. Season with salt and pepper.

When leeks are almost done, cook pasta in a large pot of

Bean Salad with Lemon Vinaigrette

Makes 2-3 servings

This is a great recipe to have on hand as a quick veggie protein-filled side dish. And, it travels well, so it’s perfect if you’re heading out for a hike or picnic. The dressing itself is a real “keeper” that’s light and goes with all kinds of spring greens.

boiling water, according to package instructions. Drain, reserving about a cup of the cooking water.

Add drained pasta to leek pan, remove from heat and wait two minutes for the pan to cool slightly – cool enough that it won’t scramble the egg.

Beat finely-grated cheese with the egg. Add a little pasta cooking water to loosen egg mixture; pour it over the pasta, tossing vigorously. The egg will cook in the residual heat.

Season with more salt and pepper to taste. Adjust consistency with extra cooking water, if needed, and top with shaved cheese and chopped chives.

1 15 oz can cannellini or navy beans, drained

¾ cup gently-packed arugula

½ - ¾ cup halved cherry tomatoes

½ yellow bell pepper, deseeded/diced

2-3 Tbsp finely diced red onion

¼ cup finely diced radish

1 stalk celery, finely diced

2 Tbsp fresh lemon juice

1 small clove garlic, grated

½ tsp Dijon mustard

Generous pinch sea salt, plus more to taste

Ground black pepper

2-4 Tbsp olive oil

¼ tsp dried thyme

Combine lemon juice, garlic, Dijon, thyme, salt and pepper in a jar with a tight-fitting lid. Shake to combine. Add in 2 Tbsp olive oil and shake again. Adjust flavor, using more olive oil if too tangy, and salt/pepper as needed. Set aside so flavors can meld while you make the salad.

To a medium bowl, add all other ingredients and stir gently to combine. Drizzle on dressing and stir again. Serve cold or at room temperature.

Extending our appreciation to our most important asset

By Chris Maher, General Manager

Our guiding principles — our Global Ends Policies — are set by our Board on behalf of our owners and focus our work on goals that serve our community, shoppers and employees. Global End #5 states that we will be a major employer that provides a healthy, equitable and considerate workplace for our employees.

In line with this principle, we made the decision a few months back to offer paid lunch breaks to all hourly employees working an 8-hour shift. With the stalled economy and tighter budgets — both for families and

When you think about “working for a living,” a job is basically an exchange of our time for money. Given what’s at play financially for all of us, we see the paid lunch as a creative way to invest in our most important asset — our employees — and give them a little more to take home with them at the end of the day. Now, employees effectively get the time back for themselves, to run errands, walk the dog, or get their shopping done…putting more “living” back into their lives.

As a co-op and an independent grocery store, BriarPatch has the flexibility to

businesses like us — this is a way to recognize and reward all the folks who work throughout the store and behind the scenes to provide you with a quality shopping experience, in lieu of pay raises. The extra 2 ½ hours a week of paid time adds up. Over the course of a year, that’s 130 hours of time back to each full-time worker.

make and act upon decisions like this, to “spring forward” into another realm of compensation. And I’m sure a good deal of you agree; respondents to our random shopper surveys that come up on receipts voice 9 out of 10 times that our staff is awesome and one of the big reasons you love the Co-op — and

return again and again. This further validates and reinforces our decision to offer paid lunch, as our staff is what makes BriarPatch so wonderful for our shoppers. We are grateful for everything they do and they’re the reason behind our success, essentially why we are in business and why we’re the successful and vibrant community hub that folks like you appreciate and support. Creative compensation isn’t new to our co-op. We practice Open Book Management (OBM), and share profits with our staff whenever we meet specific quarterly goals, as a team-focused “thanks.” BriarPatch has an open door to leadership, and it’s not uncommon for employees to “climb the ladder” and grow a career at the Co-op — one of the core reasons why we decided to open a second store is to provide more effective career paths for them. We’re proud of the fact that nearly all of our hires related to the opening thus far have been internal. Employees receive paid time off, competitive health benefits, Co-op ownership and matching 401(k) in addition to this quarterly profit share. We are and will continue to look for ways to extend our appreciation for their time and dedication to our business.

“Given what’s at play financially for all of us, we see the paid lunch as a creative way to invest in our most important asset — our employees — and give them a little more to take home with them at the end of the day.”

Creating positive change in our communities, large and small

By Alana Lucia, BriarPatch Board President

It always feels like witnessing a bit of a miracle in seeing the new growth of spring. It’s a change we so readily welcome. Seeds and bulbs that have been incubating over these cold winter months seem completely dormant. And then in a magical instant, there are buds popping up and blossoms opening. The landscape becomes an endless collage of color, and our hearts feel light and hopeful.

From the Board perspective, here at BriarPatch, we also feel we are witnessing the new growth of Spring. To see us grow in such magnificent ways is very exciting for the Board. From humble beginnings as a buying club, our goals were to procure wholesome food at reasonable prices. Once that goal was managed, we began the journey to a proper little store, and eventually we have grown into the enterprise we are today, serving the needs of the community in a variety of different ways. We are a trusted grocery store. We strive to provide meaningful employment. We are a community hub. We support

local food, local producers, and local organizations that serve the community more deeply than we can imagine.

This second store has been gestating for many years. The Board continually measures the goals we have set for

in a new community. We have all the excitement of a farmer watching their seeds sprout.

In a time when changes seem to be thrust upon us from one direction or another, I am welcoming this change.

ourselves. When we realize the types of positive impacts a community store can have, we feel impassioned to grow that type of entity. We feel a sense of warmth and hope when we walk through the doors and see the array of offerings and hear the murmuring of familiar chatter. Soon we will watch ourselves take root

I feel empowered to create positive changes in the world and I hope you feel the same sense of purpose, warmth and joy in this springtime. May we all join to create positive change in our communities, large and small.

“The Board continually measures the goals we have set for ourselves. When we realize the types of positive impacts a community store can have, we feel impassioned to grow that type of entity.”

Herb Your Enthusiasm Herb Your Enthusiasm

Parsley

This unsung hero can do more than just garnish a plate. Many a stock, soup or stew calls for it as part of a bouquet garni. Generally, flat parsley’s got a peppery bite, while the curly type is relatively bland. The clean, light flavor cuts through the heavy creaminess of egg and pasta recipes.

Basil

The most commonly used herb in the U.S. Peppery with a mild anise flavor, Italian basil is relatively sweeter than its purple counterpart. Sweet green basil is largely featured in dishes from Italy (pesto) and Southeast Asia (green chicken curry). Purple basil gives you an amazing piquancy and visual “pop.” Whichever one you use, for maximum flavor, add the leaves at the end of cooking.

Thyme

Often used in tandem with other herbs like basil, sage and lavender. A major ingredient in the classic French flavoring herbs de Provence, it also plays an important role in Middle Eastern cooking as a key element in za’atar. Great in soups and stews; strip the leaves off or put the whole woody little stem in for a headier scent and flavor (just remember to fish it out when cooking’s done)!

Tarragon

With a delicate anise flavor that’s more sweet than strong, it’s often paired with foods that easily absorb other flavors, such as chicken, scallops and eggs. Use it quickly—it doesn’t last long once it’s picked—or place it in a bottle of vinegar to let the flavor go further.

Chives

These deep-green hollow stems that look a lot like lawn grass lend a refreshingly light, oniony taste to whatever you add them to, helping to cut down on the heaviness of rich foods such as risotto or blue cheese salad dressing. When finely chopped, a sprinkling is like edible confetti.

Bay Leaves

Floral and herbal-scented leaves reminiscent of oregano and thyme from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. Available whole—fresh or dried—or ground into a powder, add to slowcooked recipes like soups and sauces; be sure to remove whole ones before serving!

When it comes to fresh flavors, look no further than herbs. Those lovely leaves and frilly fronds pack a pleasing punch of vibrant, verdant vitality to everything from salads and salsas to soups, stews and even shortbread! Spring forward into a new level of deliciousness.

Makrut Lime Leaves

Different from regular limes, with a very bitter taste and bumpy skin, and mainly used in producing household cleaning products. The leaves are very aromatic with a bright and distinctly citrus bouquet, a wonderful addition to many Thai and Southeast Asian dishes. Find ‘em fresh, dried or frozen. To use, thinly slice or cook after removing the rib.

Rosemary

Native to the Mediterranean region, it gained popularity in Tuscan recipes like chicken cacciatore. Its strong, even pungent, pine-like fragrance and flavor pairs well with pork chops, poultry and grilled fish. Also great with potatoes or, for an unusual sweet-savory treat, try rosemary shortbread cookies!

Dill

This lil’ lacy, delicate herb elicits some strong reactions, either “clean” and “grassy” or “earthy” and “tangy.” Often associated with Scandinavian cuisine (Gravlax, anyone?), it’s found around the world in other dishes such as tzatziki (Greece), corn (India) and borscht (Eastern Europe). Besides giving pickles their trademark flavor, also great with potatoes or in dips that use sour cream or mayo.

Green Goddess

Salad Dressing

Cool, creamy and easy to make, it’s the perfect way to use up an abundance of herbs. Tarragon’s mild licorice flavor lends an irresistible complexity.

Oregano

Looking to add some warmth to a dish?

Oregano combines a hint of sweetness with spiciness. Mediterranean (Greek) oregano is typically milder than the Mexican variety; the former being used in pizza seasonings and the latter sometimes called for in chili recipes.

Makes about 2 cups

1 cup whole milk Greek yogurt

1 cup parsley

1 cup lightly-packed mixed herbs –tarragon, dill, mint

2 Tbsp chopped chives

2 Tbsp lemon juice

½ tsp lemon zest

1 Tbsp olive oil

2 tsp capers

1 garlic clove

Sea salt and pepper to taste

Combine all ingredients except salt and pepper in a food processor and pulse until well-combined. Season with salt and pepper to taste. Toss with salad greens or serve as a dip.

The patch is giving back! The Patch is giving back!

In 2022, BriarPatch shoppers rounded up to donate over $30,000 to local nonprofit organizations in our community!

This March, you can support Community Beyond Violence (CBV) by rounding up your purchase when you shop!

CBV serves victims and survivors of domestic violence and sexual assault and their children in Western Nevada County. They provide crisis intervention, individual counseling and help clients navigate the often complicated and traumatizing criminal justice, social service and healthcare systems that they have to face.

Since launching in 2020, BriarPatch Food Co-op's PatchWorks volunteer program has more than doubled the number of volunteer hours donated in the local community, making a tangible difference to nonprofits struggling after the pandemic.

In 2021, volunteers donated 5,531 hours of labor and by 2022, that number doubled to over 12,300 volunteer hours.

Today, 16 “Nonprofit Neighbor” organizations benefit from the program, including local food banks, environmental organizations, a farmers' market, a homeless shelter and an organization dedicated to Diversity Equity & Inclusion.

To learn more about where you can volunteer and to sign up, visit briarpatch.coop/patchworks.

Each month, BriarPatch donates 10 cents per pound of apples sold to a local school or community garden. Last year, BriarPatch donated $1,098.35 to Mountain Valley Child and Family Services (MVCFS), a residential treatment program that serves at-risk youth 12 – 18 years of age who come to Nevada County from all over the state.

In the garden, youth find therapy when pulling weeds or digging in the soil. They learn coping skills and find peace.

In 2022, BriarPatch shoppers donated $12,848 to 12 local school and community gardens! That’s 128,480 pounds of apples sold! Hooray!

OWNERS’ Info

Why Be a Co-op Owner?

Owner Appreciation Months

In 2023 Owners can take 10% off one shopping trip in February, April, July, September and December. This schedule is subject to change.

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 vibrant cooperatively-owned business that acts as a leader among local businesses and food co-ops nationally and contributes to environmental stewardship through its business practices.

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

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

4. A stronger local food system.

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

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

Board Members and Meetings

Board of Directors

Rachel Berry, Kwong Chew, Jonathan Collier, Richard Drace, Kali Feiereisel, Mark Fenton, Katie Ivy, Alana Lucia, Deborah Yashar

coop. For individual Directors: first name and last initial (i.e. alanal@board. briarpatch.coop). Letters may be left at Customer Service.

Upcoming Board Meetings

The upcoming meeting agenda is available at least one week prior to the meeting. Owners are welcome to attend Board Meetings. Please contact Mary Hunter for more information: maryh@briarpatch.coop.

Tuesday, March 28, 2023

Tuesday, April 25, 2023

Tuesday, May 30, 2023

Board Committees

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

Board Development Committee

Finance Committee

Executive Committee Governance Committee

To contact all the Directors, send an email to: directors@board.briarpatch. BOD

An Appetite for Adventure American River rafting guides share a passion for the wild

By Laura Petersen — Photos courtesy of Tributary Whitewater

TheAmerican River, with its churning rapids and deep pools, is considered “the most popular whitewater-rafting river in the West,” according to visitcalifornia.com.

Each year, tens of thousands of outdoor adventurers converge on it seeking an adrenaline rush, and with one operator, a craving for good chow along the way.

Guides from Tributary Whitewater Tours based out of Lotus (near the town of Coloma) on Highway 49 have been successfully leading California tours since 1978 and Oregon tours since 2021. They offer day rafting trips for all levels — from beginners as young as four, up to challenging multi-day trips for the seasoned expert thrilled by the scare factor.

The rugged beauty, accessibility and proximity to the Interstate 80 corridor and populated metropolitan centers like the Bay Area, Sacramento and Tahoe make whitewater rafting big business in Placer and El Dorado Counties. The river’s drainage covers 1,900-square

miles of the Tahoe and El Dorado National Forests, including Granite Chief Wilderness and Desolation Wilderness.

“There’s something on the American for everyone,” says river guide Jeremiah Copper, who is among 80 guides at Tributary Whitewater who have a passion for getting upwards of 1015,000 people out and sharing a special place in nature every year.

“We love our rivers and we love being out there,” says Jeremiah. He and fellow boater and marketing manager Jenny Ward have a soft spot for the narrow rocky gorges and granite rocks of the wild North Fork in spring, where deep blue water flows freely without dams.

“You have to hit it when the snow melts,” says Jenny.

The class IV whitewater of Chamberlain Falls from Iowa Hill to Lake Clementine is Jeremiah’s favorite. At 4.9 miles, it is a short run stacked with rapids from December to June.

“You get spectacular views,” of the narrow canyon, he says. Later in the spring, guided tours start ramping up when the river canyons come alive with colorful poppies; then during the scorching summer months the Middle and South Forks run more lazily through canyons of dry golden hills.

Besides the beauty found on the trips, another big selling point is the food. Nourishment is important for fueling long days and a welcome treat for guides and clients alike.

Day trips are typically simple fare that require no-cook meals like sandwiches and salads. Multi-day rafting trips of 30, 40, even 50 miles over the course of 3-5 days turn into campouts that require some creative planning to lug huge coolers loaded with ingredients for making big meals like fried chicken and mashed potatoes. Some trips have

become foodie collabs with wine pairings and gourmet meals with guest chefs and tastings with craft brewers from Crooked Lane Brewing Company. They even offer options to upgrade to glamping tents.

“The food is a super critical point to our trips. We prepare some pretty amazing food out in the middle of nowhere,” says Jeremiah.

Learn more about how you can take the trip of a lifetime at whitewatertours.com

Pro Tips and “bring alongs” for taking your dehydrated backpacking food to the next level!

AtBriarPatch, we carry a line of vegan backpacking and camping food from Sacramentobased company, Outdoor Herbivore.

you’ll be adding fresh shreds of hydration and flavor to your re-hydrated fare.

• Walnut halves

• Roasted/salted/shelled pistachios

• Pumpkin Seeds

• Flour tortillas (to wrap salads or spread with nut butters or re-hydrated bean dips)

• Avocado (precious cargo, pack carefully)

• Onion or garlic granules

• Nutritional Yeast

• Gomasio

• Liquid Aminos

• Carrots

• Beets

• Jicama (small size)

• Apples (hardy variety such as Fuji, Braeburn, Granny Smith)

• Fennel

These easy, yummy and packable lightweight meals for trailside cuisine will satisfy your taste buds and fuel your activities, without the need for bulky and heavy ice chests to keep food fresh. Enjoy everything from cold-soak-andeat salads to fruity desserts. Some of these meals don’t even require a stove to heat water.

Want to take the flavor and freshness of your off-grid meals to another level? Take a few “bring along” ingredients that are suitable for making the journey with you.

For day hiking and picnicking, we love the selection of tinned fish from Patagonia Provisions. Other fun gourmet extras are hard cheeses, salami, smoked salmon and little packets of kalamata olives.

If you are out on the trail or an extended raft or road trip, check out the following list of plant-based additions that will last several days. With some simple preparation like peeling or grating, soon

• Celery

• Sugar snap or snow peas

• Summer squash (add to pasta or grain dishes)

• Lime and jalapeño (can really liven up a dehydrated meal — from Miso Soup to Black Beans and Rice)

• Sprouts (for longer trips, consider bringing along a sprouting bag and grow your own fresh veggies on the trail!)

• Corn chips, fresh corn kernels & favorite hot sauce (will take your camp chili from bleh to yum!)

Remember! Always consider the weight of items when prepping for a backpacking trip. And please be mindful when in bear country and avoid foods with a strong odor. Do a little research before heading out and follow the outdoor ethics of the wild lands you’ll be visiting - like investing in a bear-proof cannister or leaving your stove at home during wildfire season.

You Talkin’ Tahini?

f you’ve snacked on a shwarma or munched a meze plate, chances are you’ve enjoyed tahini, a staple of Middle Eastern cuisine. Enjoyed as a condiment, as much as it is used in preparations it could well be considered the “ketchup” of the region.

Gluten-free, vegan, keto and paleo friendly, tahini, or tahina, is simply salt and sesame seeds ground to a paste. It is generally quite thick and oily and must be thinned down with lemon juice or ice water for a saucy, silky texture. Add some chopped garlic and a smidge of parsley for the perfect dressing on everything from eggs to roasted eggplant or as a crudité dip—use more or less liquid depending on your final product.

Soomsoom is sesame in Hebrew

Sesame seeds were cultivated in India 5,000 years ago, and migrated to the Levant region, namely Lebanon, Jordan, Palestine and Israel and Syria, where tahini’s use dates to 3,500 BC.

Tahini terroir is important. The soil the plants are grown in impart not only particular flavor, but nutrients such as magnesium, iron, Vitamins B and E, and especially calcium. It’s also high in fat, adding to its lush, full flavor. The very best sesame seeds, the Humera variety, are considered to come from Ethiopia, and are then shipped to Israel and Turkey for processing.

Tahini can be made with roasted or raw sesame seeds. The roasted variety is a bit nuttier, while the raw is on the slightly more bitter side. In both cases, it should always be rich, hearty and flavorful. Once opened, store in a cool dry place for up to a year. Its oils act as a natural preservative.

Aside from the chickpeas of course, tahini is a standard ingredient in hummus. But, it has lots of other applications too. Try coating your fish filet in tahini; it has a similar effect to

a salt bake, creating a crust you can eat with a nice char. Just like peanut butter cuts both ways, tahini also works great in sweet treats as well as savory recipes (try subbing tahini for peanut butter in your satay sauce). Pit Medjool dates, coat in some tahini, then roll in cocoa powder and voilà! Tahini truffles!

A delicious variation you may not see in stores stateside is green tahini. Available at falafel shops in the Middle East, it’s tahini mixed with green herbs like cilantro and parsley for a fresh twist. Give it a try as a delicious addition to your own at-home, out-of-the-box falafel, or as a salad dressing.

Green Tahini

This fresh and bright tahini can be used as a dip or a sauce, depending on how thick or thin you choose to make it. Add additional lemon juice or water to use as a sauce over fish or chicken, or keep it on the thicker side as a veggie dip or sandwich spread.

Makes 1-2 cups

1 cup tahini

3 garlic cloves, crushed

½ cup coarsely chopped fresh cilantro

½ cup coarsely chopped fresh parsley

½ cup coarsely chopped fresh basil

2 tsp kosher salt, plus more to taste

¼ cup fresh lemon juice

3 Tbsp olive oil

Blend all ingredients in food processor or blender until mixed and flecks of herbs remain. Add more salt as needed. Pour into bowl, and spoon olive oil over tahini.

Pistachio Halvah

A favorite sweet treat of the Middle East, this tahini-based candy is simple to make and fun to add your own flair to. This recipe uses pistachios, but feel free to add in almonds or walnuts, or dip halvah chunks in chocolate. Makes about 1 1/2 pounds

1 ½ cups well-stirred tahini, room temperature

½ tsp kosher salt

¾ cup pistachios

½ tsp vanilla or almond extract

1 ½ cups honey

Oil a loaf pan. In a medium-sized pot, heat honey to 240º (soft ball stage). Remove from heat. Stir in salt and pistachios. Gently stir in tahini and extract until combined. Pour into loaf pan. Let cool completely, then wrap and refrigerate until firm — at least 24 hours. Once cool, slice or cut into chunks.

Zucchini Hummus

Your tongue will have a hard time telling the difference between this and the standard chickpea-based hummus. Flavor and texture are very similar, and this version is more light and airy. Also a great way to sneak more veggies onto the menu!

Makes about 1 ½ cups

1 cup diced zucchini, peeled

1/3 cup tahini

2-3 Tbsp fresh lemon juice

1-2 cloves garlic, minced

¼ tsp sea salt, or to taste

2 tsp ground cumin

Optional: 1 tsp olive oil (for flavor/texture), plus more for garnish

Optional: Chopped herbs, for garnish

Optional: Crushed red pepper flakes, for garnish

Put ingredients into a mini-chopper or blender, starting with the lower quantities of some of the ingredients (2 Tbsp lemon juice, 1 clove garlic, ¼ tsp salt).

Blend until smooth and creamy. Add more lemon juice/garlic/salt as desired.

Garnish with optional toppings and serve chilled with crackers or veggies.

Spring Spring

There are a lot of alternative meats out there, but since it’s spring, we thought we’d focus on the Faux-ltry variety. Over the years, The Co-op has carried myriad brands, and right now, it seems that in the, er, game of chicken of alt chick’n, Quorn and Beyond Meat have survived as the best sellers with our shoppers. Here’s the lowdown on your favorite fake birds.

Quorn

Made from: Mycoprotein, a fungi fermented in the same process used to create bread, beer and yogurt. Fungi, you say? Take an apple tree: Think of fungi as in the tree, and the mushroom the fruit. Producing it takes 95% less CO2 than typical ground beef. Soy- and cholesterol free.

Cuts: Nuggets and strips, and the roast at holiday times. Vegan/Veggie

Flavor and Texture Profile: Has the tender, meaty chew of chicken. Very close to the real thing.

Works Great in: “Turkey” reubens, hot dishes, tacos

Nuggety Pasta Bake

6-8 servings

Ready for a dinner you can put together without much effort? Oh, and it’s yummy too! (Alt) chicken nuggets of your choice

bean protein, pea protein and starch. Contains soy and wheat.

Cuts: Tenders and nuggets

Flavor and Texture Profile: Very “chicken-y” for those looking for a more authentic meat experience.

Works Great in: Classic nuggets, chick’n parmesan, buffalo pizza

come together quickly with a few other basics to give you a quick and tasty meal when paired with a simple salad or roasted veggies.

1 ½ lb frozen alt chicken nuggets

16 oz wagon wheel, penne or bowtie pasta

28 oz can crushed tomatoes ** see note**

1 Tbsp Italian seasoning

2 tsp garlic salt

se, but which came first anyway?

Made from: A vegan egg substitute made with mung beans, this cholesterol-free egg replacer works just as well in baking as it does a scramble.

Cuts: Whisked egg

Flavor and Texture Profile: Not overly eggy, but you’ll get the gist

Works Great in: French toast, baked goods, quiches, omelets

2 cups mozzarella cheese, shredded

1 cup Parmesan cheese, grated

1 Tbsp olive oil, to grease pan

¼ cup chopped parsley, for garnish

Preheat oven to 375º. Grease a 9” x 13” baking pan with olive oil. Cook pasta to al dente according to package instructions; drain.

Add tomatoes, Italian seasoning and garlic salt to a large mixing bowl. Stir/ combine thoroughly. Into tomato mixture, stir in cooked pasta, frozen nuggets, and half of each of the two cheeses.

Spread mixture into the baking pan. Top with the rest of the cheeses and bake uncovered for 50-60 minutes, or until sauce is bubbly and cheese is golden brown.

Remove from oven, sprinkle on chopped parsley and serve warm.

**Note: You can substitute 2 cups of your favorite pasta sauce for the crushed tomatoes, Italian seasoning and garlic salt.

Spring Chick’n Crustless Quiche

6-8 servings

This easy, gluten-free, vegetarianfriendly dinner is quick to prepare and can be made with almost any veggie or cheese you happen to have on hand.

6 eggs

½ cup whole milk

1 Tbsp Dijon mustard

8 oz fresh spinach (frozen is ok too, just be sure to squeeze out the water)

1 Tbsp lemon zest

2 Tbsp + 1 tsp olive oil

1 8-12 oz package your favorite alt chicken cubes or strips, coarsely chopped

3 Tbsp fresh herbs, like thyme, sage and rosemary, finely chopped

1 medium red onion

1 ½ cups fresh chevre, crumbled

½ - 1 tsp salt, depending on your taste Freshly ground pepper Optional: ½ - 1 cup bell peppers, carrots, finely chopped

Preheat oven to 325º. Lightly brush a

Baked “Fried Chicken” Jackfruit

Serves 2

1 16 oz can jackfruit, drained and rinsed

1 cup all-purpose flour

1 tsp salt

1 tsp ground black pepper

1 tsp sugar

½ tsp onion powder

½ tsp dried thyme

½ tsp dried oregano

¼ tsp ground ginger

½ tsp paprika

¼ tsp garlic powder

⅛ tsp cayenne pepper

1 cup buttermilk or milk (or your favorite alt milk) + 1 Tbsp apple cider, clabbered

Preheat oven to 375º. Prepare a baking sheet lined with parchment or sprayed with nonstick spray. Pour your clabbered milk in a medium sized bowl. Set aside.

In a medium size bowl, mix together flour, salt, pepper, sugar and spices. Set aside.

Cut away any hard or seedy parts of the jackfruit and discard.

quiche or glass pie pan with the 1 tsp olive oil.

In a bowl, whisk together eggs, milk and Dijon. Set aside.

In a sauté pan over medium, heat 2 Tbsp olive oil, then add spinach (and optional veggies if you are using, the volume depends on the size of your pan). Cook until wilted. If using frozen, cook until hot and continues to lose moisture. Remove from heat and add lemon zest, sprinkle of salt and pepper. Remove from heat; drain using a colander so all excess liquid comes out. Add alt chicken and fresh herbs. Pour mixture into quiche pan, making sure all ingredients are evenly distributed. Carefully pour egg mixture on top.

Thinly slice red onion and set slices on top. Sprinkle cheese over mixture. Bake for 30-40 minutes, until quiche is set entirely and no longer wobbles in the center. Eat warm or cooled.

Using one hand for the flour mixture (dry) and one hand for the wet (buttermilk), dip the jackfruit pieces in the buttermilk, then into the breading, then back into the buttermilk, then once again in the breading. Place on sheet pan.

Bake for 15-20 minutes, until the breading is set, gently turning the pieces halfway through so it cooks evenly . You can also airfry these for a slightly crispier texture. Serve immediately.

By Lauren Scott, BriarPatch Sustainability Coordinator

Making the Switch to Natural Refrigeration

hydrofluorocarbon refrigerant represents the largest single-source greenhouse gas emissions at BriarPatch. And, it’s also our greatest opportunity to clean up our act! For our second store in Auburn, we’re leading the way in the grocery world by using a natural refrigeration system.

It’s a mouthful called “transcritical carbon dioxide refrigeration system” and the most impactful investment we can make to reduce our climate impact and achieve carbon neutrality. The Co-op is excited to be among the only 2 percent of grocery stores in the U.S. to make the switch to natural refrigeration. Currently, there are about 1,000 stores nationally using natural refrigeration, compared to 45,000 across Europe. Why aren’t more businesses using it in the U.S.? Higher initial costs and fewer technicians familiar with the technology are currently the main barriers. Until now, refrigerant leaks have been the largest contributor to greenhouse gas emissions at BriarPatch, comprising more than 50 percent of total emissions each year. Refrigerants are substances found in nearly every mechanical system with a cooling function — think commercial and residential refrigeration, freezers and air conditioning units.

The majority of refrigeration systems today use synthetic refrigerants with big names like hydrofluorocarbons

(HFCs), which have a global warming potential thousands of times higher than natural refrigerants.

For example, one pound of R404a has nearly 4,000 times the global warming potential as carbon dioxide, a natural refrigerant. On average, U.S. grocery stores leak about 25 percent of their refrigerants each year, resulting in an estimated 55 million metric tons of greenhouse gas emissions annually!

Natural refrigerants and refrigerant management is ranked as a top solution to reverse climate change, according to Project Drawdown, a leading resource in climate solutions. State and local governments are also starting to take action. In 2022, California began implementing stricter requirements to help lessen global warming impacts. But we’re not stopping at Auburn. We will continue to explore ways to reduce emissions at our Grass Valley location, like

implementing a preventative maintenance and in-house leak detection program. And we’re now a proud member of Green Chill, a voluntary EPA partnership program that works collaboratively with food retailers like us to reduce refrigerant emissions. Thanks for your support!

Look for natural ground beef bricks, organic ground beef bricks and filet mignon. From the first blade of grass to your dinner plate, you can feel good about the origin and quality of this 100% grass fed and finished product from cattle always treated with the highest level of care and dignity. SunFed Ranch beef comes from family ranches in the Sacramento watershed of Northern California.

You know who else loves SunFed?

Michelin-starred Chef Kelly McCown of The Kitchen restaurant in Sacramento. This year, The Kitchen will receive the 2023 Distinguished Restaurants of North America Award of Excellence. The Kitchen is owned by Selland Family Restaurants along with Selland's MarketCafé, OBO’ Italian Table & Bar and Ella Dining Room and Bar.

“As our guests continue to express concern about where their food comes from, we have seen increased interest in — and demand for — pastureraised, 100% grass fed beef. It’s why we love serving SunFed Ranch beef at our restaurants; a product that is contributing to Regenerative Agriculture is huge, and the flavor of the beef itself is incredible.

“SunFed Ranch 100% grass fed

Beef Hacks with Michelin-starred Chef Kelly McCown and SunFed Ranch

Makinga perfect burger starts with quality grass fed beef. That’s why we now carry SunFed Ranch grass fed beef in the Meat & Seafood Department here at BriarPatch.

beef performs incredibly well at our restaurants, and I think we’ve opened a lot of people’s eyes to the fact that it’s really delicious. Looking at 2023, I anticipate we’ll continue to see demand for grass fed meats grow — and the notion of having a single, trusted source for those higher-quality offerings is certainly an attractive one,” says Chef Kelly, who also knows how to make a mean burger. Check out his pro tips for forming the perfect burger patty.

“I think the perfect burger is right around half a pound. Some people might think that’s excessive, but it helps you control the temperature and helps the burger stay nice and juicy.”

What you’ll need

1 lb SunFed Ground Grass Fed Beef

6-inch biscuit cutter

Rice bran oil and/or butter

Salt and pepper

Directions

Split the pound in two as best you can and “away you go.” You can weigh the beef in two 8 oz pieces if you have a scale.

The goal is to create pockets in the meat. You don’t want to overwork it or mix anything into it.

Push the beef down into the middle of the ring of the biscuit cutter as gently as possible to get into shape.

When you get to the edge, use the back of your fingers to form a flat edge across

the entire patty. (According to Chef Kelly, this is super, super important!)

Make sure that none of the edges are cracked. During the first sear, you’ll lose most of the juice if the cracks aren’t sealed. Now you are ready for the skillet. Grilling fans, take no offense. Chef Kelly likes a skillet and a cake spatula to craft the perfect burger. Prep the patties with a pinch of salt and pepper, and drizzle some rice bran oil in the skillet. No smashing here, don’t press down on the patty, to keep the juices inside. The real pro tip? Toss butter in the skillet for a perfect, flavorful sear.

Check out more Beef Hacks with Chef Kelly (caution — don’t watch the videos when hungry!): sunfedranch.com/ category/beef-hacks

What makes SunFed different?

SunFed puts innovative tools and breakthroughs to work by making regenerative agriculture their standard. It allows them to work in tandem with nature by caring for their open spaces, watersheds, native plants and wildlife— today and for future generations.

Board Election Candidates

3 Seats and 8 Candidates

Vote May 1-15

All candidates’ responses are unedited. Please refer to briarpatch.coop/vote-2023 for full candidate profiles. You can vote online with a valid email address.

Ballots open May 1 at 8:00am and close May 15 at 5:00pm.

Keri Askew Bailey

I fell in love with Briar Patch on my first visit and look forward to the co-op opening in Auburn. The variety of options available for a broad array of dietary needs and preferences is incredible. I love knowing my household’s food dollars are helping support local producers and healthy options. Members can feel good about supporting a movement toward a more sustainable food system. The coop’s expansion will allow my community to enjoy ethically sourced, high quality food available right at our doorsteps. While I travel to Grass Valley as often as possible to shop, it is difficult to make the trip and I look forward to being able to make the co-op my weekly shop. I would be honored to serve on the Board as the co-op expands to help accomplish great things as it balances the needs of two diverse communities. I believe in community engagement as an integral part of bringing communities together and it is important to bring diverse perspectives to the co-op Board. My past experience in the retail grocery industry and long career in politics and public policy give me a unique perspective and set of skills that would be an asset to the co-op and its membership.

Julann Brown

In 2019, my husband and I joined in a local effort to create a Food Co-op in Auburn because we are strong believers in the concept of a supporting locally grown and sourced healthy foods. We were thrilled by the agreed upon acquisition of the Central Square Food Co-op by BriarPatch. We are avid listener/supporters of KVMR radio and are familiar with all the wonderful ways in which the BriarPatch Co-op supports the local community.

I have not had the opportunity to fall in love with the BriarPatch Co-op (yet) since we live and work in Auburn and the location of the BriarPatch Co-op in Grass Valley is a bit too far for us to be regular shoppers. What I do love about the soon to open BriarPatch Co-op in Auburn is that food co-ops are rooted in the communities they serve, which creates a sense of accountability among the workers, members, and shoppers. I love that the BriarPatch Food Co-op is committed to supporting a strong local food system and providing community educationon healthy food choices and environmental sustainability. I am especially excited about the location of the Auburn BriarPatch Co-op right off the busy Bell Road/Highway 49 corridor, a hub of national retail chains and will be within walking distance to people/families with lower to moderate incomes. When one shops at or, better yet, becomes a member of a food co-op they are automatically taking part in a system that strives to increase community health and promotes social responsibility. Shopping at a food co-op is truly voting with your dollars for a healthier local economy and more sustainable local food system, and that is something we can all get behind.

Jonathan Collier (incumbent)

A lot has changed in the world over the last three years and so too with the Briarpatch, but there’s a consistent thread that stays unbroken and continues to remind me what I love about our co-op.

First, I love that we’re a mission-driven and value-driven organization. This means that our decisions and actions are guided by a strong set of core beliefs, beliefs that are rooted in the social good, the environment, future generations, as well as our own financial viability. We follow our Ends Policies which provide us with clear, consistent direction even in times of unprecedented change.

I love our staff. It’s incredible how our staff has shown up through all the challenges of the last three years. They continue to be friendly, maintain a positive attitude and are always helpful. It’s good quality folk like this that make us the nationally recognized coop that we are. I also love that we take care of them by paying competitive wages plus a strong benefits package, and use an open book management system to empower them to continuously improve the organization.

I love how we support and nurture our local small farmers. We’re always looking at ways to help them out and make sure these hard working folks can stay viable. Opening a new store and expanding their market reach is just one way that we hope to keep our local farm community vibrant and our greater community resilient.

I also love that we have a health food store of this caliber in our community and soon in Auburn. It’s easy to take for granted while living here and shopping at the Briarpatch for so many years, but everytime I travel out of town I’m reminded of how fortunate we are.

Kimberly Hallinan

What I love most about BriarPatch Food Coop is that I don’t have to read the labels to ensure “clean” products! Yay! And I appreciate the commitment to organic produce and local sourcing of food, as much as possible. BriarPatch has product standards. There are insidious ingredients that find their way into our food and I so truly appreciate a grocer who is watching out for that and avoiding them. In addition to product standards, I want to support a grocer who is deeply committed to being a part of the fabric of the community of which they are an integral part.

Alana Lucia (incumbent)

What I love about the BriarPatch has not changed in the years I have been on the Board, but it has certainly grown deeper. At the foundation, I appreciate that BriarPatch is a grocery store where I can find trusted foods. That we can support a loving community with the purchase of such foods is truly living the dream. The employees continue to be loving, caring people who you can count on for a warm greeting as well as knowledgeable information. We have a variety of opportunities to support local organizations directly and indirectly and when there is a catastrophe, we know BriarPatch is going to show up in the right ways and do the right things. What a community treasure!

Michael Mignone

My wife, Marcy, and I love the entire concept. The fact that it is a Non-Profit and is wide reaching in its services to the community, including other local charities, and the quality of food offered is exceptional, reaches the core of how I want to serve my community in retirement.

I have been blessed with a lovely family, business success and good health and now is time to continue to give back to others.

I see no conflict of interest by serving on your board.

Lindsey Pratt

I love shopping at BriarPatch! The Co-op offers local, high quality, healthy, and ethically crafted goods that would be otherwise hard to access if BriarPatch wasn’t a part of our community. As a former farmworker of a farm that had sales commitments through BriarPatch, I know that the Co-op is an integral part of supporting local farms and our overall local food economy.

How to Vote

The 2023 Board Election, held May 1 through 15, will be here soon! In this election, three seats for Board Directors are open.

Important points to remember:

• If your email address is inaccurate, the Co-op must send your election materials to the latest postal address we have on record. Update your email address at updateinfo@briarpatch.coop, to make voting as easy as a few clicks of a mouse.

• According to our bylaws, each Owner household is entitled to one vote by the primary Owner of Record. Co-op Owners of Record who are fully paid or current on membership payments by 5:00pm on March 20, 2023 are eligible to vote.

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

• Ballots open May 1 at 8:00am and close at 5:00pm May 15.

Pollinator Garden Pollinator Garden

TheSierra Nevada Foothills in Nevada and Placer Counties boast a wide range of soil types, making our region a great place to grow a variety of California native plants right in your own backyard!

“Geology plus our elevation and the topography leads to a diversity of flora,” says Justin Maciulis, Horticulture Chair for our local California Native Plant Society, Redbud Chapter. Justin grows starts for BriarPatch in spring through his business Nevada County Native Plants. “Pollinators are essential for everything. They not only pollinate plants they feed wildlife. It is a huge, significant part of the cycle. They sustain us.”

Bear Brush or Silk Tassel (Garrya fremontii) –

This moderate-growing, drought-tolerant, large evergreen shrub enjoys full sun and is a winter bloomer with long yellowish to pinkish flowers that attract many species of bees.

California Buttonbush (Cephalanthus occidentalis) –

Western Redbud (Cercis occidentalis) – This fastgrowing, drought-tolerant, small deciduous tree or shrub has bright and showy pink or magenta blooms in spring. Hummingbirds and bees dig ‘em.

California buckwheat (Eriogonum fasciculatum) –

This small perennial shrub is easy to grow and drought tolerant. Enjoy blooms all summer long in shades from white to rosy, pink to yellow that attract the Square Spotted Blue Butterfly. The plant attracts quail who love to forage the seeds.

Large deciduous shrub with profuse, fragrant blooms – Father's Day to early Autumn. Butterflies love this plant. Expect to attract Monarchs and Pipestem Swallowtails. In the wild, look for this lovely plant at South Yuba River State Park at Bridgeport.

Ceanothus (Ceanothus sp.) – There are 172 different ceanothus native to California! These fast-growing native lilacs, ranging from ground covers to shrubs and small trees, are spring bloomers in white, lavender, purple and blue flowers. A great host plant for butterfly eggs and caterpillars.

California Fuschia (Epilobium canum) – You’ll love the gray foliage on this drought-tolerant perennial ground cover that blooms in late summer. Orange-to-scarlet tubular flowers are a hummingbird magnet. Does well in rock gardens and traditional perennial border gardens. Great on slopes for erosion control.

Here are a dozen California native plants that do well in backyard gardens in our foothill neighborhoods. Every plant has different requirements, so do a little research for optimal growth in your own space.

Coyote Mint (Monardella villosa) – Found on the ridges of the Sierra Nevada, this pretty plant with purple flowers is easy to grow as a perennial border, and the butterflies adore it.

Manzanita (Arctostaphylos manzanita) – A beautiful shrub with white and pink blossoms. Indigenous to the area, yet considered flammable when planted en masse. Instead, consider featuring this beauty as a centerpiece or solitary, isolated specimen away from the house with lower-profile vegetation, to be wildfire safe. Essential for winter pollinators.

Common Wooly Sunflower (Eriophyllum lanatum)

– Drought-tolerant and deer-resistant evergreen perennial with sunny yellow flowers about the size of a quarter. This plant enjoys full sun and attracts pipestem swallowtail butterflies and bees.

California Melicgrass (Melica californica) – It’s all about that companionship when planting a garden. Grasses add microbes to the soil biology, creating a healthier environment for other perennial plants in a pollinator garden. A staple of any natural environment, grasses help provide water conservation and support for other plants with shallower root systems.

Creeping or Sonoma Sage (Salvia sonomensis) – An evergreen ground cover with profuse purple-tolavender flowers that bees and butterflies love. An extremely drought-tolerant and fireresistant plant that tolerates many soil types. Great for erosion control. Flowers in spring.

For more tips on growing and identifying plants in the wild, go to Redbud Chapter’s website chapters.cnps.org/ redbud. Also be sure to check out their annual plant sales and seasonal guided walking tours. Calscape is a great resource, too! Learn more at calscape.org.

Toyon (Heteromeles arbutifolia) – A beautiful perennial shrub in the rose family that blooms white with hawthorn-like scent in summer visited by butterflies and other insects. In winter, edible red berries are an important food source for birds like American robins and cedar waxwings. The city of Hollywood was named for this plant.

Ice Cream for Positive Change Ice Cream for Positive Change The Scoop on Coolhaus

Natasha Case and Freya Estreller of artisan ice cream company Coolhaus are on a mission… to empower the next generation of diverse entrepreneurs and creators to live out their dreams by using their unique and innovative brand as a platform for change.

By Laura Petersen

Started as an art project in 2009, this dynamic duo didn’t feel represented by dessert brands commonly found on shelves… not as Millennials, not as women or more specifically LGBTQ+ women. So, they decided to be the brand that they wanted to buy.

Coolhaus first went viral when they showed up to Coachella Music Festival in a run-down postal van found on Craigslist for $2,500, using a AAA platinum membership and a free 200mile tow.

Now, Coolhaus is the top womenled ice cream company in the nation with sammies, cones, pints and cups (in dairy and dairy-free!) on freezer shelves in 6,000 grocery stores across the country (including BriarPatch). Look for these flavors at the Coop, while supplies last — Cookies & Cream, Cookie Dough, Dirty Mint Chip and Dairy Free Vanilla. In 2022, the company donated 100 Ice Cream Sammies to BriarPatch for our community Pride on the Patio event.

“ We wanted to see the unique flavors out in the world that we personally loved, so we thought what better than to make it available ourselves.

Freya’s childhood meals were a mishmash of her Filipino and Chinese heritage. She remembers making her

first ice cream sandwich as a kid — putting blocks of Neapolitan between two slices of Wonder Bread. Today, her savory palate is the driving force behind flavors like Peking Duck and tangy, sweet and sour Balsamic Fig Mascarpone.

Recalling a childhood where health food ruled, Natasha’s early exposure to desserts consisted of low-fat ice cream and uncool carrot cakes. The daughter of an architect and Berkeley-bred cartoon animator, she is still grateful to her East Coast relatives for introducing her to the joy of full-fat ice cream.

Natasha (an architect intraining) and Freya (a project manager for an affordable housing development) created Coolhaus almost as an act of rebellion in the face of their budding adult occupations.

The name Coolhaus is a play on Bauhaus and a triple entendre to the influential modernist design movement of the 1920s and 1930s, the famous Dutch architect and theorist who challenged the mantra “form follows function” and the idea that an ice cream sandwich is a “Cool House.” Learn more and follow at https://cool.haus.

Natasha and Freya enjoying ice cream with their kiddos.

We want to be the household brand of our generation. Specifically, there’s an opportunityincredible to do that as a culture of women leaders, so to lead and change by example, that alone is a revolution.

Each treat is thoughtfully crafted with the highest quality ingredients and creamiest texture. Coolhaus is best known for our uniquely innovative flavors and their modern twists on the classics!

Drag queen extraordinaire Cloaca stopped by BriarPatch for our Pride on the Patio event in June 2022. Coolhaus donated 100 Ice Cream Sammies.

By

There’s a Whole Generation with a New Explanation

Whatwould Auburn look like with a Cohousing Community?

That’s what Merrill Kagan wondered about a few years ago after trying to find a vacancy at the Wolf Creek Lodge in Grass Valley, a 30-unit community of active adults over 50. Merrill had lived in Placer County for 35 years and would move back in a heartbeat if cohousing could be found in Auburn.

“I like the idea of community,” says Merrill, who sees a kind of freedom in working collaboratively with her neighbors to maintain a community garden, share meals and cook together in the communal kitchen. Her curiosity has taken her to eight different cohousing communities in California, Oregon and Washington.

She reached out to award-winning California Architect Charles “Chuck”

Durrett of The Cohousing Company in Nevada City to get the ball rolling. Chuck and Kathryn McCamant are credited with bringing the cohousing concept to the U.S. Durrett and his team have created more than 50 cohousing projects across the states, including Nevada City and Grass Valley.

A cohousing neighborhood is composed of privately-owned homes clustered around a shared open space, and facilities such as a dining hall and kitchen, workshop space, children’s area, guest rooms, lounge area, pool, garden, etc.

Organizers are negotiating a deal for a 4.6-acre oak-studded parcel of land in North Auburn that could be developed for a 36-unit multi-generational village. If approved, the development would be walkable to BriarPatch and other amenities like parks, schools, churches, public transportation, the hospital and shopping.

“We wanted something close in so it would be accessible to everyone,” says Merrill.

Interested members have a choice of four different floor plans – with options ranging from one-bedroom/one-bath to three-bedroom/ twobath at a cost of $430,000 to $750,000. There may Common house floor plan

be first-time home buyer assistance programs available.

The group is seeking membership from folks interested in investing in the project. Introductory orientations and presentations are given regularly.

Interested in learning more? Visit: auburncohousing.com.

Laura Petersen

A group of cohousing curious take a tour

Chris Gilbert Tom Fitzsimmons

Moe Howard Paul Haas

Dave Bear

KVMR News Team

L-R, Felton Pruitt, Joyce Miller, Claudio Mendonça, Steve Baker, Kelley Rees, Suzanne Caulkins

125 Clydesdale Court, Grass Valley 10am–5pm Monday-Saturday & 10am–4pm Sunday