The Vine - Summer 2019 by BriarPatchFoodCoop

Vine

THE

BRIARPATCH FOOD CO-OP | Summer 2019

Dog Days of Summer

Election Results, page 4 Summer Cocktail Recipes, pages 6-7 Keeping Hydrated and Healthy with Produce, page 11

Photo by Joshua Bumgarner

Vine

Contents

THE

From the General Manager

June -August 2019

Doggone Dog Days

Published quarterly by BRIARPATCH FOOD CO-OP

The Magic of Compost

6-7

Summer Issue

pg. 8-10

THE VINE TEAM MARKETING MANAGER Rebecca Torpie (530) 272-5333, ext. 173 rebeccat@briarpatch.coop EDITOR Paula O’Brien ART DIRECTOR Anna Delgado-Campbell

pg. 22-23

CONTRIBUTING DESIGNER AND PHOTOGRAPHER Evan Purdy, Joshua Bumgarner CONTENT CONTRIBUTORS Zach Bruce, Richard Drace, Chris Maher, Richard Munroe, Richard Cassens, Rebecca Torpie, Stephanie Mandel, Christian Gutt BRIARPATCH FOOD CO-OP 290 Sierra College Drive Grass Valley, CA 95945 (530) 272-5333

Summer Libation

8-10

Recipes from the Editor

Keeping Hydrated and Healthy with Produce

He’s the Trashman

Shoppers’ Forum

Staying Safe this Summer

Know Your Farmer, JSM Organics

Owner Information

Co-op CAUSE

18-19

Know Your Rancher, Cosmic Roots

20-21 Regenerative Organic Agriculture pg. 20-21

22-23

Eco Friendly Staff Picks

CO-OP HOURS Every day 7 am - 10 pm Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm

pg. 22-23

ON OUR COVER:

Hugo, HR Director LeeAnne Haglund’s funny pup, with fresh fruit from the Patch. Photo by Joshua Bumgarner. 2

BriarPatch.coop

This issue is dedicated to Dean Bruce, the best dog BriarPatch could ask for.

BRIARPATCH FOOD CO-OP | Summer 2019

From the General Manager By Chris Maher

y this point, many of you are probably aware that we have begun a new customer survey program that takes place at the register. We are very excited about this new way of engaging with our shoppers and are excited about the results. Since implementing the program, we have received over 500 thoughtful responses. Our owners and customers continue to rate our store very highly. The top two reasons they state for why they are well satisfied by the co-op are the availability of high-quality, fresh products, and our helpful, friendly, knowledgeable staff. The most common reasons for being less than delighted with the in-store experience is the high volume of traffic and difficulty maneuvering through the store. Secondly and directly related, we hear comments that a bigger store would offer more product choice. Compliments include appreciation for our contributions to local non-profits, support of area farmers and our efforts to offer great workplace benefits to staff, yet we continue to get concerns about prices. Within these comments, there is an underlying tension between the co-op’s growth and financial success, driven by an ever-increasing interest in organic, healthy and local foods and our ability to foster a sense of community among our owners and shoppers. This got me thinking about how we manage this tension and how we communicate our efforts to do so. Last month, if you were an active owner, you received your patronage

dividend letter in the mail. This year, we tried a new format for the letter, and in our efforts to communicate the co-op’s financial success, as well as how the patronage dividend process works, we may have left owners confused. The patronage dividend process that the board uses has not changed since last year or years’ prior. Our board, like most food co-op boards, chose to retain 80% of the co-op’s profits (the income left after taxes and all expenses are paid) to reinvest in the co-op.

"Our success has allowed us to do even more of the things that move us toward this vision – donate to the community, support local agriculture, pay employees more, and effect change in our food system." If the co-op didn’t retain the majority of the profit, providing upgrades, remodels, maintenance and expansions wouldn’t be possible, and the coop wouldn’t be able to provide the fantastic BriarPatch experience shoppers have told us they love. As in previous years, the remaining 20% was distributed back to owners based on their percentage of patronage. No other business model gives a refund back to owners like this. But the patronage dividend letter is just one piece of the pie. We always measure our overall success in terms of how well we progress toward our Board’s Ends Policies. Our success has allowed us to do even more of the things that move us toward this vision

– donate to the community, support local agriculture, pay employees more, and effect change in our food system. This is a great thing. When an organization has the financial strength to add parking/solar and remodel the store for the benefit of its customers, that’s a good thing, too. In support of the longer view of progress toward our stated Ends, we continue to work diligently on our development plans. We have been engaging with and reporting back to owners consistently on this work since we initiated it back in 2013. Most of our recent work has focused on investing in and developing our site and store to improve our owners' shopping experience. In 2018, we completed the most recent phase of our Master Plan by expanding and improving our receiving area, patio and warehouse. Further phases will take place after we are able to occupy the whole footprint of our building. In the meantime, we are actively looking for an opportunity to open a second store. This search has focused both within our local trade area and in near-by communities from which we already draw customers and have the potential to serve more folks who want what BriarPatch provides. It is important that we find as near the perfect place as we can. A second store will help us to secure better pricing for our current owners, create more jobs and deepen our network of local farmers and producers while accessing more market for those with whom we already have a relationship. Expanding access not only to the amazing local, organic product selection of BriarPatch, but to our strong culture of community, philanthropy and cooperation is an exciting prospect. I’m looking forward to the next adventure for BriarPatch. 3

BRIARPATCH FOOD CO-OP | Summer 2019

Doggone Dog Days By Richard Drace, Board President

t’s early April when I’m writing this column, and the dog days of summer still seem a long way off. Not too long ago, Hugo, HR Director, we were having LeeAnne Haglund’s French Bulldog. three dog nights (takes three dogs in bed with you to keep warm), and only yesterday it was raining cats and dogs. Soon, though, we’ll all be packing up our picnic baskets with homemade grub, grabbing some grab-and-go goodies, or bringing along last night’s leftovers in a doggy bag, heading for the river or the lakes or the mountains. We like to argue which season is best. I don’t take sides in that argument (I don’t have a dog in that fight). I like that when I’ve had my fill of one season, another one comes along and I once again appreciate what a great place we

live in. Yes, the dog days (roughly starting mid-July, when Sirius, the dog star, rises in the summer night sky) are hot, but why complain about the heat (like one ancient writer who griped that during the dog days “women are wanton but men are feeble.” Perhaps that guy was just too dog-tired). If you’re coming home after a long day working like a dog in the dogeat-dog business world, what could be better than heading for a swim (or a dog-paddle) in the Yuba? Or maybe just hanging out in lawn chairs and sipping a gin and tonic or two (but not too many, or you might be tempted to try that questionable hair-of-thedog remedy for your hangover). But don’t let the heat get in the way of your adventures (don’t let the tail wag the dog). Each spring, I tell myself I’ll wait

until the days get warmer to do the many house and garden chores, but then when they do, off I go with the backpack, the fly rod, or the kayak (I guess you can’t teach an old dog new tricks). And speaking of old habits, yes, I am writing this at the last moment before my deadline, and I can’t keep using the excuse that the dog ate my homework – er, I mean, article. I do intend to change my ways and try not to get exercised about that dogand-pony show about climate change denial while I’m trying to enjoy a hot summer day. I’ll face our planet’s considerable problem another day, I promise, but for now I’ll let it lie, and follow Chaucer’s dictum, that “It is nought good a slepying hound to wake.” So come summertime, I’ll be singing “Roll out those lazy, hazy, crazy days of summer,” and jump into the river with a “Hot-diggety-dog” shout of glee.

Election Results

The Bylaws Revisions were approved and we have three returning Board Directors.

El ard ec tio 20 n 19

One major remodel to our new bylaws was to convert the language to “plain English” so the document is more easily understood and interpreted by Co-op owners. Another exciting addition is that now all BriarPatch employees are automatic Co-op owners during their employment. Let’s celebrate!

Katie Turner

Alan Weisberg

Kwong Chew

BRIARPATCH FOOD CO-OP | Summer 2019

The Magic of Compost By Paula O’Brien

s the song goes, “Summertime and the Composting is Easy… ” Well, it’s not quite the same Hoagie, Rebecca as the classic Toprie, Marketing tune, but it’s true, Manager's pug. summer’s a great time to get your composting started and/or dialed in. The temperature is right for maximum decomposing action, and with all the great fruits and veggies you have to enjoy, you’ll have plenty of wonderful odds and ends to work with.

Spread a Little Happiness into the Soil

When plants grow in the soil they take and embody nutrients that we benefit from when we eat. It just makes sense to help the soil by giving back whatever we can through the composting process; without doing this, we cannot expect the soil to keep providing for us. Adding compost to soil increases its ability to retain water, and that means you’re making the most of this precious resource. Compost also brings vibrant microorganisms to your garden, increasing the harmonious relationship between plants and soil. Healthy soil means fewer plant diseases.

Make Less Waste

The average American household generates about 650 pounds of compostable materials each year. In Nevada County, we don’t have the option of hauling away food waste to a municipal composting facility. There’s the option of putting yard waste into green bins to be hauled away and processed, and that’s definitely better than throwing everything into the trash, but being able to take care of some or

all of your compostable waste yourself cuts down on the resources needed to transport it elsewhere . . . and you get to directly reap the benefits of nature’s alchemical composting process.

Where Do I Start?

There are lots of resources out there to help you get started, in the community and on the internet. Find the approach that best fits the time, space and resources you have available, and ways to keep it small and simple or grow into a bigger setup. Not much outdoor space? Use commercial-quality metal or plastic compost bins to contain your compost while it decomposes. Incorporating and supporting a vibrant worm population in your composting efforts can make the whole process speedier and odor-free . . . you can even do this under your kitchen sink! Got plenty of outdoor space? You can create a multi-pile setup with separated spaces for compost in different stages of decomposition and one empty space you use to turn and rotate the piles. What goes into your compost pile, and what doesn’t? Always add compostable household waste, like lawn and garden clippings, fruit and vegetable scraps, nut shells, tea bags and coffee grounds and filters (only if you know there are no synthetic materials in there), non-greasy food scraps like rice, pasta and bread, and horse, cow, and rabbit manure. After this, it’s more a matter of preference. Some people don’t like to put avocado pits into their compost, or avoid putting in onion or citrus scraps since this keeps the worm population down. Never add oily fish, meats, dairy products, greasy food scraps, fat or oil, non-herbivore animal manure, or

diseased plants. These products can attract wildlife and pests, and get pretty stinky, and make it harder for compost to break down. There’s something amazing, and deeply satisfying about well-made compost. The way kitchen and yard scraps can be combined, cultivated, and cared for – with a little patience – and turned into rich soil amendment is simply magical… and also magically simple when you have a little basic know-how. The best system for you is the one you can get started and stick with. Good luck! For more info, check out www.howtocompost.org

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BRIARPATCH FOOD CO-OP | Summer 2019

Hair of the

Dog

SUMMER LIBATIONS By Rebecca Torpie Slรกinte! Nostrovia! Proost! Gesondheid!

However you say it, cheers to summer sips on the patio! Here are some options for simple DIY cocktails.

Photos by Joshua Bumgarner

BRIARPATCH FOOD CO-OP | Summer 2019

Jax The Salty Dog Coat the rim of a Collins glass with fine Pink Himalayan salt. Fill glass with ice and add a jigger and a half of South Fork Vodka. Top with Uncle Matt’s grapefruit juice. Garnish with lime wedge.

Princess Grass Valley Radler Fill a pilsner or weizen glass with ½ Old Republic Dead Canary Lager and ½ San Pellegrino grapefruit soda. Garnish with a grapefruit wheel.

Desil Broad Street Shandy Fill a pilsner glass with 2/3 NC Kombuchery Trifecta Kombucha and 1/3 lemonade. Garnish with fresh mint and lemon wedge.

Dixie · 2 cups JSM strawberries, frozen Pulse in a blender until slushy · 1 lime, juiced and enjoy! (Caution: brain · 1 750 ml bottle of your freeze!) favorite rosé wine · 1 cup watermelon cubes, · 1 tsp. bee pollen frozen · 1 tsp. raw açai powder

Superfoods Frosé

BRIARPATCH FOOD CO-OP | Summer 2019

Thank you, Sammie’s friends for loaning us your dogs for some fun drinks! Sammie’s Friends is a 501(c)(3) non-profit corporation. The mission of Sammie’s Friends is to provide medical care for the animals at the Nevada County Animal Shelter, making them adoptable, and to support other disadvantaged animals in Nevada County.

Recipes from the Editor By Paula O’Brien

ere are some recipes to liven up your summer, perfect for taking with you when you’re hiking, biking, Wyoming from Sammie’s Friends or just enjoying some time down by the river. Why not make some wraps for your picnic? They won’t squish as much as sandwiches in your backpack, and you can use tortillas or nice big collard leaves to hold everything together. Also, a big container of cold vegetable soup or a smoothie is the perfect way to keep hydrated while you’re out and about.

Gluten-Free Dog Treats

Don't forget a healthy, homemade snack for Spot for your adventures together.

In a large bowl, mash the banana as smooth as possible. Beat in eggs until fully incorporated, then beat in peanut butter. Once smooth, add the chickpea flour, coconut flour, flax meal, and baking soda, and start to fold together with a spatula.

Whether you’re on a hike, hanging out in the backyard, or just taking a walk around the block, these are great protein-packed treats for spot. 1 medium banana 2 large eggs ½ cup creamy peanut butter 1 cup chickpea flour ½ cup coconut flour 1 Tbsp. flax meal ¼ tsp. baking soda Preheat oven to 350ºF.

Switch to using your hands to finish incorporating all of the ingredients

together and kneading the dough. Transfer dough to a flat, parchment lined surface and roll it out to 1/4 inch thick. You might have to sprinkle with a little flour if the rolling pin starts to stick. Cut the dough into whatever shapes you want (a dog bone cookie cutter is great if you have it) and place on a parchment-lined pan. Bake for 14 minutes until the treats are golden brown. Share with your doggy once the they’re completely cool. Will keep for at least seven days in a sealed container.

BRIARPATCH FOOD CO-OP | Summer 2019

Pecan Paté

Parsley–Pear–Ginger Smoothie

Caesar Avocado-Miso Dressing

Cucumber Soup

BRIARPATCH FOOD CO-OP | Summer 2019

Caesar Avocado-Miso Dressing This creamy dressing is wonderful for romaine, or any other “heavier” salad leaf. It’s also a great dip for veggies and travels well . . . a great addition to wraps! •

1 cup avocado

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2 Tbsp. lemon juice

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1 Tbsp. olive oil

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1 cup + 2 Tbsp. fresh water

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1 tsp. light miso

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1 tsp. freshly ground black pepper

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pinch of cayenne pepper

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salt to taste

Blend all ingredients in blender until smooth and creamy. Serve on romaine or another “thicker” lettuce or green, as it is creamy and will weigh down lighter lettuces.

Pecan Paté This paté is delicious, travels well, and goes great with all kinds of veggies. Why not make wraps, sandwiches, or serve it on crackers? •

1 ½ cups pecans

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2 Tbsp. minced green onion or leek

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2 Tbsp. minced fresh parsley or cilantro

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¼ cup diced red pepper

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3 sun-dried tomato halves, soaked in water, reconstituted, and chopped

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½ Tbsp. tamari

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½ tsp. garlic powder

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1 ½ Tbsp. lemon juice

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¼ tsp. salt

Process pecans in a food processor outfitted with the “S” blade until finely ground. Remove sundried tomato halves from the water they’ve been soaking in. Squeeze gently to remove any excess water and chop coarsely. Save this water for later in the recipe. Add leek, parsley, red pepper, soaked and chopped sundried tomato halves, tamari, garlic powder, lemon juice and salt, and pulse, just to mix. If you want the paté to be more creamy, add some of the sundried tomato soaking water, little by little and pulsing quickly after each addition to incorporate it into the mixture. Store in an airtight container in the refrigerator for up to one week.

Cucumber Soup

Parsley-Pear-Ginger Smoothie

This is a great soup to bring to the river, refreshing and great for a hot day. Add a few ice cubes so it stays cooler longer.

This is great way to start the day, or a wonderful drink to have on a hike. The green power of the parsley, combined with the ginger and pear, is energizing and refreshing.

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4 romaine lettuce leaves, chopped (about 1 ½ tightly packed cups)

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1 cucumber, peeled, seeded, and chopped (about 1 cup)

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1 bunch parsley, roughly chopped

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1 stalk celery, chopped

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2 ripe pears

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1/3 cup water

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½ tsp. freshly, grated ginger

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1 Tbsp. lemon juice

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1/2 tsp. crushed garlic (1 clove)

3 cups water, brewed ginger tea (instead of, or in addition to, grated ginger), or coconut water

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1 Tbsp. hemp seeds or extra virgin olive oil

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1/8 tsp. (several pinches) salt

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1/2 ripe avocado, chopped

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1 Tbsp. fresh herbs, minced

Blend romaine, cucumber, celery, water, lemon juice, garlic, hemp seeds or olive oil, and salt together until smooth. Add in avocado and blend until incorporated. Add in fresh herbs and pulse briefly (you still want flecks, don’t blend them away). Serving option: Swirl in some salad dressing (like Creamy Fresh Herb Dressing) and put additional avocado chunks on top. Optional - Sprinkle on some dulse flakes before 10 you enjoy this wonderful soup!

Add to blender in this order: parsley, pears, ginger, water/ tea/coconut water. The parsley will be close to the blender blades and they can break down the parsley and make it nice and smooth. If you have a conventional blender (i.e., not a VitaMix, BlendTech, or other heavy duty blender), add half the liquid to start and blend just the parsley with that, so the blades can focus on breaking down the parsley. Then, add everything else and blend until smooth.

BRIARPATCH FOOD CO-OP | Summer 2019

Keeping Hydrated and Healthy with Produce By Richard Monroe, Produce Department

ummer is upon us, and that means many of us will spend a lot of time outdoors. Whether Moglie from Sammie’s Friends you ride a bike, hike, run the trails, or spend time at the river, hydration is an issue. When the temperature rises above 80⁰ and the humidity is below 30%, water is lost from your body even when you’re at rest. Add activity to the mixture and you really need to think about keeping your water tank full. If you’re sweating a lot, you’re also losing minerals vital to your health. Have you ever removed a sweat-soaked shirt and let it dry? The result is a white, powdery stain where the sweat was; that stain is the minerals that left your body with the

sweat. In addition to keeping hydrated with water, you need to replace those minerals lost… Produce to the rescue! There are lots of ways to hydrate with good organic produce. Many of us slice lemons and cucumbers to add to our water bottle, increasing the flavor and nutrition of the water we drink. Another way of getting more minerals is to make vegetable stock using fresh organic produce from your favorite local neighborhood co-op. My favorite hot weather revitalizing drink is blended watermelon. Take several cups of cubed ice-cold watermelon, add lime or lemon juice to taste, and put in the blender. Add just enough water to get the blending process started and voilà, a refreshing beverage. Watermelon has significant amounts of Vitamin C, Potassium, Vitamin B5, Copper and Vitamin A. It also has a large amount of Lycopene, even more than in tomatoes, and is a

powerful antioxidant. And, with 90% water content, it is also quite hydrating. Finally, fruit salad can be high in antioxidants as well as being hydrating. Strawberries, blueberries, cherries, plums, goji berries, dark-colored grape and raspberries go well together, are a good source of minerals, and are, of course, also very hydrating. And, just a reminder, we will have a large variety of local organic melons throughout the summer. Add melons to your fruit salad and you’re adding an abundance of minerals, vitamins C and A and antioxidants. Whatever your hot weather hydrating strategy, your produce department can play a tasty and nutritious role in keeping you healthy and happy.

BRIARPATCH FOOD CO-OP | Summer 2019

He’s the Trashman D

id you know that the average person in this country can produce three to five pounds of trash a day? That’s about 150 pounds a month, and almost one ton of trash over the course of a year. It’s not just knowing these numbers, but also reflecting upon them and allowing the impact of little decisions throughout the course of a normal day-month-year-lifetime to sink in and effect change in a person’s behavior.

These days, you can find Christian as the Green Team Lead for both the California WorldFest and KVMR’s Celtic Festival. Collaborating with companies like Waste Management and Recology, he improves trash diversion and recycling methods and implements programs utilizing reusable items for festivals and events. Working with former Green Queen Allison Miller of the “...first step begins KVMR Celtic Festival at home, where and thrift stores that individuals and will donate mugs, he families can choose plans to significantly shrink the waste to buy things that last coming from singlelonger and are more use cups at festivals and events with the sustainable.” “Get Mugged” program.

Christian Gutt, aka “Trashman,” is a “trash transformer.” Inspired by Rob Greenfield, an environmental activist, he saved his household trash for thirty days and then wore all 120 pounds to see what it was like to drag around that kind of “gar-baggage.” Seeing and wearing this collection of discarded items really brought his garbage footprint into focus, and motivated him to work at inspiring other people to take a closer look at their own garbage and recycling efforts. He wants trash to be a forethought, not an afterthought, as each decision to throw something away rather than reuse or recycle it adds up over time. Having that awareness in place before grabbing a cup of coffee in a one-use mug, or unspooling numerous plastic bags to contain your fruit and vegetable purchases adds up bit-bybit to make for a lighter footprint.

was composted for county parks.

Christian moved to Nevada County three years ago after retiring from running the Marin Center, where he coordinated the Marin County Fair and over 300 other events a year. He collaborated with various partners to help make the fair the “greenest county fair on earth” by implementing a multi-faceted approach to waste diversion that included recycling waste oil, composting, and using solar panels, waterless urinals, alternative transportation and LED lighting. The waste oil was used as fuel for vehicles and all of the food waste

Christian’s mission is to inspire a cultural shift where we as consumers demand that the products we buy are durable, reusable and built to last, and we’re willing to pay a little more to further the goal of sustainability. He wants to do away with the “throw-away” mentality, and believes the first step begins at home, where individuals and families can choose to buy things that last longer and are more sustainable. We should look at items as reusable and not just something to be recycled later, and understand that, ultimately, we have the power for positive cultural change. Says Trashman: “The benefit of doing something as simple as using a reusable canteen or personal utensil set, or bringing your used bags with you to the grocery store adds up quickly. And, when others see someone doing something like that, it can inspire them to do the same. We can make these efforts for the planet and our future generations.” Keep an eye out for Trashman in the future!

BRIARPATCH FOOD CO-OP | Summer 2019

Shoppers’ Forum

If you were a dog what kind of dog would you be?

I would be a Norwegian Elkhound. The reason is that was the last dog my son had. Their demeanor with children is just amazing and they are very protective, so they are the guardian at night. They are roaming and making sure that wildlife is not supposed to be around the house and stay away, but children can just crawl all over them and have a wonderful time. So I think the demeanor fits a retired person. – Velera

Newfoundland, because I used to have a Newfoundland and they are really wonderful dogs. They are very kind and they like kids and are very comforting to be around.

Samantha: I think I would like to be a Husky. Julian: I would like to be a Dalmatian. I like fire dogs. – Samantha and Julian

If I was a dog I would like to be a Border Collie, because they are smart, they hang around with sheep, they are very loyal, great companions, very focused and they never run out of energy.

I would be a pre-dog, a fox. Fox are my spirit animals, so I identify with a fox. To me they are magical, and they can go between worlds, which I like. – Anj’e

– Pamela

- Jerry

Good Food Gallery Artists June: I AM HERE Collaborating Artists – Group Exhibition

I AM HERE presents a group exhibition from collaborating artists who have co-created the exhibition in order to explore and encourage others to explore what it means to belong here in a rural community, especially as a woman.

July: Keziah Jeanne

August: Neriah Levin

Keziah Jeanne paints from her visions of space travel and meditation while she draws inspiration from music gatherings, expressive dancing and the healing powers of Earth. She creates dreamy space scenes with oil or acrylic and then incorporates crushed minerals directly into her paintings to make distant stars and raise the energy levels of her art.

Neriah Levin has been creating artistic photography for the past 15 years, focusing on the art of nature and abstract sceneries. She likes to use unique compositions and focus to bring the observer into a deeper connection with nature. Shadows and light evoke emotions within people, and allow an expression for stories that unfold in the mystery. 13

BRIARPATCH FOOD CO-OP | Summer 2019

Staying Safe this Summer By Richard Cassens, with Nevada County Sheriff’s Search and Rescue

s the cold rainy days of winter give way to the long warm days of summer, many of us are feeling the urge to get out and enjoy the beauty and adventure that Nevada County has to offer. Whether it’s hiking, mountain biking, camping or any other outdoor activities you enjoy, there are a few things you should do to ensure you arrive home safely. •

Always let someone know where you’re going, your route, and the estimated time of return. Sending a selfie to that person the day you go is also a good idea so they have an idea of what you’re wearing. Don’t forget to include your 4-legged friends in the photo.

•

Research the area you plan to visit. Know your route and alternate routes. Know what dangers may be present on your journey. i.e. snakes and other wildlife, areas of steep terrain or cliffs, water crossings, etc. Know your limits and those of your dog, especially in hot weather.

•

Be prepared. Take plenty of water for you and your furry hiking partners, food, a first-aid kit and extra clothing. Keep in mind the weather in our area can change quickly. What begins as a beautiful serene mountain day can end up surprising you with a cold downpour.

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Get to know the basics of map and compass navigation and practice it in the field. There are a variety of classes offered by places like REI. Also, there are various GPS/navigation apps available for your Android or iPhone which allow you to download maps of where you’re going before you leave and can track your progress in real time as you go.

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If you find that you’ve lost your way, Don’t Panic! Stay in place so someone will be able to locate you. If you’re going out with a group, don’t get separated.

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Most of all, have fun!

Many times each year these simple steps are not practiced by outdoor enthusiasts and someone gets lost in the wilderness. Fortunately, the Nevada County Sheriff’s Search and Rescue (NCSSAR) is on call 24/7. NCSSAR is an all-volunteer team of men and women who love the outdoors as well as serving the community. We undergo training in various areas such as Wilderness Navigation, Tracking and Wilderness First Aid, among others. After the initial training, members can join one or more of the specialty teams including Equine, Technical Ropes, Tracking, Crisis, OHV, Nordic, or even the K9 team. The specialty teams typically require additional training: our K9 team members, for instance, usually train at least twice a week in order to be ready to search any time, day or night. NCSSAR is proud and honored to serve the residents of, and visitors to our area, as well as answering mutual aid requests from other counties, “so that others may live”. Please come out and support your Search and Rescue team during our annual Fill-The-Pack fundraiser on July 6. You’ll find team members collecting donations at various shopping centers throughout the Nevada City and Grass Valley area. We’re easy to spot, just look for the bright orange shirts. 14

Groot and Sunny pose for a selfie. Both are Search and Rescue Golden Retrievers for Nevada County

Know Your Farmer

BRIARPATCH FOOD CO-OP | Summer 2019

JSM Organics Interview, with Zach Bruce

Tell us your name, your business and your role? My name is Javier Zamora and I’m a farmer. I own JSM Organics. We are a certified organic producer in Watsonville, California. What we do is grow a lot of strawberries, vegetables, and flowers… all organic.

off-season production and to extend the season for strawberries. This year we’re going to be able to offer strawberries perhaps a little earlier than April and definitely later for Thanksgiving.

Tell us about your farm. How many acres and how many employees? The farm is a little over 100 acres. Now we have 27 full-time employees and it goes up to 60 employees during the season. Late May/early June we’ll go up to full speed with 60 people working.

What does a typical day look like? Well, that depends on what time of the year we’re talking about. If it’s summertime, it starts around 4am with a few customer phone calls and then 6 o’clock go out to the farm to check in with my employees and give direction on what needs to be done. I check and see what produce is available for our customers so they can get it fresh the next day. We stay until about 5 to 8pm and sometimes up to 10pm in the summer. We just have to utilize Mother Nature’s light so we stay out as long as we can. Lots of strawberries, green beans, flowers, some avocados as well.

Typically, we start sending strawberries at the beginning of April and we go as late as November. It depends on Mother Nature. If it’s not an early winter, we can send strawberries for Thanksgiving sometimes. It just depends on weather conditions, but we can typically supply strawberries 7 to 8 months out of the year, which is beautiful.

And we hear you are building infrastructure to extend that season? So, two years ago I started investing a little bit of money by purchasing hoop houses. These are high tunnels for

My farm is located in Monterey County 20 minutes from Santa Cruz, Carmel, and Monterey-about three and a half miles from the coast and in between rolling hills. What makes this area unique is our weather conditions. This is strawberry land, also raspberries, flowers and artichokes. This is the land where Mother Nature allows us to grow these beautiful fruits. There are very few parts of the world where you have these conditions: cool summers and never really get higher than 75 degrees. I think our average is 64 degrees. Strawberries do really well in this type of weather.

Your new plastic-free strawberry packaging was such a beautiful surprise last year, can you tell us about how that came about?

What do you grow for BriarPatch?

What months do you supply strawberries to BriarPatch?

Where is your farm located and what makes it ideal for growing strawberries?

Photos by Zach Bruce

Can you describe the quality and flavor of your organically grown strawberries vs. something that’s grown conventionally? Our strawberries are very different than what you’d get from a large grower. The reason for that is we allow Mother Nature to do its thing. We’re not pushing things in a way that would jeopardize the flavor. Normally when you allow Mother Nature to take its course, the plants will take the nutrients from the ground and bring them to the berries, giving a really delicious, sweet flavor.

About two years ago, I was approached by a packaging company from Watsonville that said they had developed a new type of produce packaging with no plastic. It was a prototype for one of the large companies that I can’t say their name, but I guess somebody made the decision not to go with it. So they approached me and immediately I said, “Yes. This is it. My customers are going to be very happy.” We don’t need any more plastics going to landfills or the ocean. This is a beautiful package that you can throw in your compost pile or recycling bin. It’s definitely not going to end up in the ocean.

How does it feel to be one the first producers to use this new type of plastic-free packaging? It makes me proud and happy but I really hope others will follow and not be afraid of trying something unique and different. You’ll be surprised how many people believe in what you’re doing. You might not be able to please everyone, but it certainly makes a difference. 15

BRIARPATCH FOOD CO-OP | Summer 2019

Why Be a Co-op Owner? Vote and Become Involved

Vote for the Board of Directors, run for the Board, and attend the annual Co-op Owner Meeting and Party.

Owner Appreciation Months

The Co-op announces special months during the year when owners can take 10% off one shopping trip.

Event Ticketing Discount

Receive a waiver of the $2.50 fee per ticket event.

Special Order Discount Pay only the catalogue price plus a handling charge when ordering products in case quantities from the UNFI catalogue and select vendors.

Patronage Dividend

Receive a dividend each year on purchases made in the store (subject to Board of Directorsâ&#x20AC;&#x2122; approval). Please redeem your 2018 Patronage Dividend before December 31, 2019 to help the Co-op avoid paying unnecessary taxes.

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.

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

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

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

4. A stronger local food system.

Board Members and Meetings Board of Directors

Upcoming Board Meetings

Board Committees

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

Last Tuesday of each month, 6:00 pm in the BriarPatch Community Room.

To find out more about the Boardâ&#x20AC;&#x2122;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.

The upcoming meeting agenda is posted on the store bulletin board at least one week prior to the meeting. Tuesday, June 25, 6 - 8:30 pm Tuesday, July 30, 6 - 8:30 pm Tuesday, August 27, 6 - 8:30 pm

Owner Engagement Committee Board Development Committee Finance Committee Executive Committee Governance Committee

Staff Directory General Manager Chris Maher chris@briarpatch.coop

Operations & Customer Service Manager Gwen Birk gwen@briarpatch.coop

Assistant Operations & Customer Service Manager Mike McCary michaelm@briarpatch.coop

Finance Manager 16

Andrea Echegaray andreae@briarpatch.coop

Accounting Manager

IT Manager

Merchandising Manager

Kiyoko Wilcox kiyoko@briarpatch.coop

Brett Torgrimson brettt@briarpatch.coop

Michelle Peregoy michellep@briarpatch.coop

Marketing Manager

Pricing and Category Manager Produce Manager

Rebecca Torpie rebeccat@briarpatch.coop

Human Resource Manager LeeAnne Haglund leeanneh@briarpatch.coop

Administrative Assistant Kat Bass-Peterson katb@briarpatch.coop

Rob Drake robd@briarpatch.coop

David Benson david@briarpatch.coop

Grocery, Bulk, Beer & Wine Manager

Meat & Seafood Manager

Shawn Bailey shawnb@briarpatch.coop

Wellness Manager Liz Streater liz@briarpatch.coop

Tristan McLarty tristanm@briarpatch.coop

Food Service Manager Henry Harmon henryh@briarpatch.coop

BRIARPATCH FOOD CO-OP | Spring 2019

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!

June: Sierra Harvest

July: The Curious Forge

August: Nevada County Pets in Need

Sierra Harvest’s mission is to educate, inspire and connect Nevada County families to fresh, local, seasonal food. Events throughout the year, such as the Sustainable Food and Farm Conference, Soup Night and farm tours and potlucks help to bring farmers and non-farmers together in the spirit of community and growing, celebrating and sharing local food.

The Curious Forge is a non-profit organization created to allow people of all backgrounds, ages and skill levels to conceive ideas, come together and collaborate on projects and learning opportunities and create the things that matter to them. As a “makerspace,” The Curious Forge provides access to a wide variety of tools and equipment to explore as one creative community. Within the 20,000+ square foot space, there is co-working space, access to prototyping tools and equipment such as 3D printers, laser cutters, and CNC machines and product-to-market support for entrepreneurs, inventors and tinkerers of all sorts.

Nevada County Pets in Need (NCPIN), originally known as Nevada County Pets of the Homeless, is a non-profit organization that began with an appeal for food for pets of the local homeless population. Their list of services has grown to now include distribution of pet supplies, funds for veterinary care, vaccinations, flea meds and especially spay-neuter services. The list of eligible pets has grown as well; currently, pets of low-income residents, veterans, and senior residents of Nevada County are eligible to receive these services and supplies.

The Farm-to-School program provides field trips to local farms, farmer visits to classrooms, plant sales, garden carts cooking lessons with guest chefs, and tastings of local produce through the “Harvest of the Month” program. Sierra Harvest Farm Institute helps people learn farming skills through their Farm Crew program, build a better farm business with their Farm Biz efforts and find farmland with “Land Match” services. Folks can learn how to grow food where they live by signing up for a Sierra Garden. Sierra Gardens support families in growing a portion of their fruits and vegetables at home by building a backyard garden, providing classes, mentoring, and supplies for two years to ensure success.

Classes, workshops, time with mentors, and other learning opportunities are available to suit a person’s schedule and preferred learning style. People can become members and actively create, or as mentors, support others in their creative process. A number of open-to-the-public, mostly free events are offered throughout the year where folks can learn more about what goes on there and possibly get involved themselves in this artistic, technical, and industrial playground.

Each Monday morning, NCPIN distributes food, spay-neuter and vaccination referrals, treats, toys, coats, collars and flea medications from their headquarters. They also help pay for pet licensing fees. The organization has no paid staff; volunteers take care of everything. NCPIN has a small thrift store to help raise funds, and is also extremely grateful for donations in support of their goals, either at the register as August’s CAUSE partner, through their web site, at their headquarters, or in donation bins located at select merchants in the community. 17

BRIARPATCH FOOD CO-OP | Summer 2019

Know Your Rancher Cosmic Roots Ranch, Grass Valley

hen you visit Cosmic Roots Ranch and meet owners Jesse Olson and Ellen Cole, one of the first things you’ll notice is the welcoming, transparent attitude about everything they do. In an era where most pigs are raised behind closed doors in factory farms, Jesse and Ellen invite folks to their farm to shop, visit their pigs and learn more about their operations. They love meeting customers and talking to them about food and farming, helping them to connect with where their food comes from and showing them how much care and attention goes into raising their animals. In fact, when you first arrive, you may be greeted by Smokey, a friendly pig who’s really more like a dog (they call him a “pog”) roaming on the outside of the electric fence saying “hi” to everyone.

The pigs are raised barn-free and completely outdoors, spending as much time out in nature as possible. They can do whatever they want within the boundaries of the fence line, with acres to roam or sit in the sun or in a mud puddle. The Mangalitsa breed is true to its wild boar ancestors; it likes to forage for its food rather than just find it in a feeder.

When they met five years ago, Jesse and Ellen decided they wanted to be a part of the farming community. They found the property they’re currently using, assessed its abilities, and decided pigs would be the best animals to raise. After a lot of research, they found the Mangalitsa breed.

Mangalitsa pigs are great for land management and brush clearing because they’re so closely related to a wild boar. They spend most of their time foraging for feed, rooting and going through the brush and grinding on it. They do a great job at clearing the bottom three feet of the canopy, which helps tremendously with fire protection. And, as they root around, they till the light timber into the soil and help it to thrive.

The Mangalitsa pig originated in 19th century Hungary, where two popular domestic breeds were crossed with a wild boar. Their popularity has fluctuated over the years, and today the population is on the rise thanks to the ease of caring for the Mangalitsas, the high quality of their meat and the growing interest in pork raised without cheap genetically modified feed. Mangalitsas only arrived in the US in 2007. With a thick, wooly coat similar to that of a sheep, they look different than most pigs you’ve probably seen. Jesse and Ellen currently have eighty pure Mangalitsa pigs between their two leased properties here in Nevada County. All their pigs are born and bred at the ranch.

The pigs have an unlimited food supply; they can forage on roots, grasses, acorns, vines – whatever they can find. There’s also non-GMO grain to nibble on. There’s lots of fresh hay so they always have a spot to be comfortable in. Jesse and Ellen spend about an hour or two every day walking fence lines and checking feed, rubbing bellies and making sure everybody’s safe and cared for.

Mangalitsa meat has been called the “Kobe beef of pork,” due to its flavor and tenderness. It’s deep red in color, with an appearance much like beef in both color and marbling. That marbling is thanks to the time it takes for the pigs to get to market weight – about twice as long as for a commercial pig. Most Mangalitsas have an average of about fifty percent fat; the highest ever measured was closer to seventy five percent. When asked what her favorite thing about Mangalitsa pork was, Ellen replied “Definitely the fat content. You’ll

BRIARPATCH FOOD CO-OP | Summer 2019

want to get a little bit of it in every bite.” Indeed, the fat from these pigs is soft, more like cream or butter, and melts at a very low temperature. A lot of the fat melts away during the cooking process, and what remains is more flavorful than with any other type of pork and different from any other animal fat in terms of flavor, texture and how it elevates the eating experience.

Other projects include investing in a new freezer trailer to bring their products to market, and also taking Smokey the Pog to meet folks and introduce them to the Mangalitsa breed at fairs and other events.

Recently proposed regulations in the pork industry would deregulate inspections at slaughterhouse facilities and allow pork producers to certify their own meat. This news comes just as the heritage pork movement is sweeping the country. Now more than ever people are becoming more interested in where the meat they eat comes from, and how the animals are fed and cared for while they’re being raised. Says Ellen, “People want to get back to the basics, to what is sustainable. [They] want pasture-raised and want to know that their food was healthy before it got to them. Having a heritage breed pig says that you’re dedicating yourself to something that takes a lot longer and that you’re really caring for the animal.” For Jesse, “That’s what it’s all about. The fact that we’re able to provide this high quality product to Nevada County is extra special.”

Mangalitsa Pork Chops with Citrus Dressing, Arugula and Parmesan – Serves 2

Jesse and Ellen are currently working towards certification of their nonGMO status, to further validate their efforts at raising their pigs in a way that respects both animals and customers. Much of what they do could also be considered regenerative farming (see page 20 for more information), as their meticulous efforts at providing a comfortable and happy experience for their pigs are right in line with the principles set forth in Regenerative Organic Certification, and the way the Mangalitsas root around and turn under light timber while they forage is helpful to maintaining soil health and vitality.

You’ll currently find a selection of Cosmic Roots’ products in the freezer section at BriarPatch.

Ingredients •

2 bone-in Mangalitsa pork chops, about 8 oz. each, patted dry

•

4 Tbsp. olive oil, divided

•

Lemon zest, finely grated (about 1 tsp.)

•

1 Tbsp. lemon juice

•

1 small garlic clove, finely grated

•

1/8 tsp. kosher salt, plus more to season pork chops before cooking

•

Freshly ground black pepper

•

2 ounces arugula (about 2 packed cups)

•

2 ounces shaved parmesan cheese (about 1/3 cup)

Preheat the oven to 250 degrees. Heat two tablespoons of the olive oil until lightly smoking in a sauté pan big enough to hold both pork chops. Season the pork chops with salt and pepper and then sear well on high heat, pressing down on them when you put them in the pan with a spatula to ensure an even, golden sear. When the chops are nicely browned, flip them over just to “kiss” the other side. Remove the chops to the preheated oven while you prepare the dressing, arugula and parmesan cheese. Whisk together lemon juice, lemon zest, 2 Tbsp. olive oil, grated garlic

Jesse and Ellen taking care of chores on their Grass Valley Ranch.

clove, 1/8 tsp. kosher salt and a few grinds of fresh pepper. Adjust taste and set aside. Divide the arugula in two and place evenly in the center of two plates (this is the nest that’ll receive the pork chops once cooked). Place shaved parmesan atop the edges of the arugula piles. Remove the pork chops from the oven once they’re medium-medium well done. Place each one on top of the arugula “nests” and put any extra juices from the cooking process into the lemon dressing and whisk again. Spoon this mixture on top of the pork chops. The dressing and the heat of the chops will wilt and dress the arugula slightly while keeping some nice 19 and fresh.

BRIARPATCH FOOD CO-OP | Summer 2019

Helping heal our planet with

Regenerative Organic Agriculture and Regenerative Organic Certification

egenerative organic agriculture focuses on building resilient ecosystems and communities through practices supporting healthy soil, animals and people. Farmers increase the organic matter in soils by using regenerative practices like conservation tillage and cover cropping. Animals are raised and slaughtered humanely, and workers are treated fairly and ethically. This method of farming draws from traditional agricultural methods around the world. It’s not a new idea, although it has been greatly advanced and shaped by modern research and the scientific verification of its methods. The principles of regenerative organic farming also resonate with the ideas of organic pioneers such as J.I. Rodale, Rudolf Steiner and Sir Albert Howard. Both traditional societies and these organic pioneers recognized 20 that sustainable agricultural

techniques depended on achieving a healthy balance between animals, plants and soil. Scientists predict the current rate of deforestation and conventional agricultural practices will eliminate the Earth’s topsoil within 60 years, lending a new urgency to reviving traditional soil stewardship. In 2018, a group of businesses and non-profit organizations formed the Regenerative Organic Alliance and developed the guidelines for Regenerative Organic Certification (ROC). This certification established standards for “The Three Pillars” of soil health and land management, pasture-based animal welfare and fairness for farmers and workers – all aimed at supporting a healthy planet and a fair society. ROC uses USDA organic standards as a baseline, adds higher soil health requirements, and also incorporates animal welfare and social fairness

components. The certification applies to producers of plant or animal products for food, textile, or commodity use. Any company that meets eligibility requirements can participate in the program. Individual farms and ranches, and farm groups (co-ops), may gain certification for all or a portion of their operations. For consumers, the ROC label proves that a product has been grown or raised with respect for the environment, animals and workers.

Healing and Maintaining the Soil

The number one priority in regenerative organic agriculture is soil health. Healthy soil is the building block for everything that happens on Earth. It shapes our ecosystems, mitigates the effects of climate change, and produces 99 percent of the food we eat. Healthy soil is dynamic and alive. The life that thrives in the soil becomes organic matter once it decays, building

BRIARPATCH FOOD CO-OP | Summer 2019

up the soil’s carbon content. This carbon-rich soil can retain more water and naturally nourish plants, helping the plants ward off pests and disease. Improved soil health and structure also means increased water filtration and storage capacity and a better chance of defending against drought and flooding. Practices such as cover cropping and intercropping can reduce soil erosion, water evaporation and the amount of weeds, and can also potentially provide additional revenue streams. In 2014, research from the Rodale Institute estimated that if all acreage currently used for agriculture and pastureland worldwide was cared for using regenerative organic practices, potentially all atmospheric carbon could be successfully sequestered in the soil.

Raising Animals Guided by the “Five Freedoms”

ROC guidelines for raising animals are guided by the “Five Freedoms,” a list developed in response to a UK animal husbandry report in the 1960’s outlining the five aspects of animal welfare under human control. They’re considered the “gold standard” of animal treatment. Farms and businesses following the ROC guidelines provide animals the opportunity to be free from: discomfort; fear and distress; hunger; pain, injury, and disease; confinement and factory

farm practices (no CAFO’s). Animals are raised in an environment with suitable shelter where they can express normal behavior and have plenty of grass and pasture space.

Treating Workers with Respect and Fairness

ROC emphasizes the importance of social fairness for farmers and workers. All people associated with the farms and businesses that gain certification benefit from: capacity-building and supportive training; democratic organizations (the right to organize); fair payments for farmers and living wages for workers; good working conditions; long-term commitments; and the absence of forced labor. There are several ways to support the regenerative (“re-gen”) farming movement. Give more love to the soil by adding regenerative practices to your gardening routine, and practicing “social fairness” and respectful behavior towards others in your words and actions generally makes things easier for you and everyone else around you. If you eat meat, take time to get to know the producer’s animal-raising practices; if the farm is local, pay a visit! Small efforts over time and at all levels can add up to a big difference. Visit www.regenorganic.org to learn more about efforts being made on a larger scale, and register your pledge of support as an “ally” if you’d like.

BriarPatch features products throughout the store incorporating materials farmed using the principles of regenerative agriculture. Some companies are actively seeking certification of their efforts while others haven’t headed in that direction yet but are following the principles because of their own ethics and morals. Purchase products from farms and companies integrating the principles of regenerative farming into their operations, and materials produced using these principles into their supply chain and products. Drop them a line and let them know that’s one of the reasons you’re buying from them. Everyone needs to hear this is important to you. Help spread the word to others in your circle of family and friends. Let them know what regenerative farming is and encourage them to “vote with their dollars” when they shop, and/or find other ways comfortable to them that incorporate the principles of regenerative farming into their lives. We are all in this together, and the more we can do to talk about it, and “walk the talk,” the better it’ll be for the Earth and all of us who call it our home.

BRIARPATCH FOOD CO-OP | Summer 2019

Friendly

Tom, Warehouse Management Lead

Kyongae, Produce Clerk

Deli Hot Bar Boxes

Equal Exchange Bananas

“Not only are our Deli food boxes made with 100% recycled paper, the same company that makes them also picks up our recycled cardboard every week.”

“They are Fair Trade and come from small organic farms.”

Alexis, Pricing Specialist

Toon, Promotions Specialist

Beyond Meat Sausages

Bulk Chico Chai

“They’re made from plants and taste amazing. A great choice if you’re trying to eat less meat.”

“I refill my original Chico Chai bottle and save money. And it’s zero waste!”

s k c i P f S taf

Carly, Wellness Specialist

BRIARPATCH FOOD CO-OP | Summer 2019

Anita, Deli Cook

WooBamboo Toothbrush

Bulk Laundry Detergent

“It’s made from bamboo and biodegradable.”

“There are no chemicals so it’s good for your clothes, your body and the Earth. And there’s no waste when you bring your own container.”

April,Wellness Specialist

Kelsey, Produce Buyer

Booda Butter Eco Balm

JSM Organics Strawberries

“It comes in three flavors in the cutest 100% biodegradable paper packaging.”

“The packaging is plastic-free and compostable. And the farmer is such an awesome guy!”

BRIARPATCH FOOD CO-OP | Summer 2019

See the latest photos and videos highlighting the best of BriarPatch! @briarpatch.coop

BRIARPATCH FOOD CO-OP | Summer 2019

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

y l u J

t n u o c s i D ! h t n o M 10% off IS A CO-OP OWNER

one shopping trip in July

Ownership must be current or fully-paid to receive discount. Not current? Just renew at any register. Discount is not in addition to senior, volunteer, or employee discounts.

Petunia, Vine Art Director, Anna Delgado-Campbell' s Golden Retriever. Photo by Joshua Bumgarner