Sacramento Natural Foods Co-op - Fall 2019 Class Schedule by Sacramento Natural Foods Co-op

Schedule fa l l 2 0 1 9

ALL CLASSES AND EVENTS ARE HELD IN THE CO-OP COOKING SCHOOL & COMMUNITY LEARNING CENTER ON THE 2ND FLOOR OF THE CO-OP AT 2820 R ST. UNLESS OTHERWISE NOTED.

CLASS REGISTRATION Pre-registration is required for all classes. Fees are due at the time of registration. A small service fee will be added to all classes. Free classes do not have a service fee.

ONLINE sac.coop

BY PHONE

Welcome!

The Co-op’s Cooking School & Community Learning Center offers something for everyone—cooking classes for cooks of all ages, interests and levels of experience; wellness seminars; events at local farms, and workshops to encourage healthy living and creativity. Our private teambuilding cooking classes offer a hands-on and co-operative experience for your office, clients or group of friends.

Call Brown Paper Tickets 24 hours a day 800-838-3006

Our classroom is located upstairs in the newly expanded Co-op at 2820 R St. It’s a great place to discover new flavors and skills and enjoy everything the Co-op has to offer.

QUESTIONS ABOUT OUR CLASSES

CO-OP MEMBERS SAVE ON CLASSES!*

Call 916-868-6399 Monday - Friday from 9 am- 5 pm

CHILDREN IN CLASS We offer cooking classes designed especially for young people. To maintain an adult learning environment, we ask that babies and children under 16 are not brought to adult classes.

PARKING Complimentary parking is available on the first floor of the parking garage at 28th and S streets; after 5:30 pm and on weekends all levels of the garage are available. Please do not park in the lot in front of the store.

CANCELLATION POLICY: Fee is non refundable and classes are non transferable with less than a 48-hour cancellation notice. Menus may change due to availability of seasonal ingredients. We expect all students to behave in a safe and respectful manner, and we reserve the right to refuse service to anyone. 22

Most classes list two prices. The first price is for the general public. The second price, indicated with an asterisk, is for current Co-op Members and Co-op Community Discount recipients (please bring your card to class). Learn more at sac.coop.

CLASS INFORMATION

Students receive instructional handouts or copies of the recipes in most cooking classes. Snacks and a sample of each menu item will be served. A complimentary glass of wine is offered to students 21 and over in most classes, and additional glasses are available for purchase.

DE Demonstration

MO Style Classes These are dynamic and interactive; students watch the chef demonstrate essential techniques, ask questions, learn about ingredients and sample each dish.

Hands-on Classes Students get hands-on practice making one or more of the dishes listed in the menu. Samples of each recipe will be served at the end of class.

vegetarian menu

a vegan menu must be 21 years or older to attend

Special Thanks! The following companies donate to our programs: Celtic Sea Salt • Clover Stornetta Farms • Diestel Turkey Ranch • Eatwell Farm Salts Emerald Valley • KATZ • Mary’s Poultry • Lundberg Family Farms • Nature's Path Nancy’s Springfield Creamery • Organic Prairie • Organic Valley • Smart Chicken Simply Organic/Frontier Co-op • Sola Bee • Woodstock Foods

Connect with us!

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

Cooking Classes A Taste of the Co-op Cooking School

Tuesday, October 1 6-7 pm • $10 Join us for a mini-cooking class and get a taste of what our Cooking School has to offer. Chef Lucia will offer tips for great cooking skills, share some favorite ingredients and prepare a seasonal risotto. Sign up for special deals on Co-op cooking classes! Lucia Oliverio

Regional Italian: Basilicata

Thursday, October 10 6-8 pm • $55, $49* Basilicata is a mountainous region in southern Italy, nestled between Apulia and Campania. This region is known as the “cucina povera” (poor kitchen) having its own deep-rooted culinary dishes using simple ingredients to create delectable dishes. In this class Lucia will show you how to make pizza di patate - potato pizza; penne all’arrabbiata - pasta with spicy red sauce; spezzatino di maiale - an Italian pork stew, and miele e ricotta - honey and ricotta tart. Lucia Oliverio

A Paint and Sip Evening Friday, October 11 6-9 pm • $25 Join us for an evening of painting and wine. Paint and Vino will lead you through painting your very own masterpiece! A complimentary glass of wine is included. Additional wine available for purchase. Please note: Tickets are available at paintingandvino.com

Breakfast Techniques: Cooking with Eggs

Saturday, October 12 11 am-1 pm • $45, $35* They say breakfast is the most important meal of the day. This class is jam packed with essential egg technique so you can master any egg dish! Dave will demonstrate poached, sunny-side up, scrambled, over easy eggs and omelets, and then you will try your hand at flipping made to order eggs. We’ll then take a look at a common kitchen ratio to easily make frittata, French toast, baked custard, quiche and then make and taste a bread pudding. Dave Nelson

Basilicata is known for its deep-rooted culinary traditions, using simple ingredients to create delectable dishes. Join Lucia & learn how to make:

PIZZA DI PATATE potato pizza

PENNE ALL’ARRABBIATA

Indian Classics Tuesday, October 15 6-8:30 pm • $65, $55* Learn to make classic Indian dishes using fresh ingredients. Shankari shares recipes and stories for some of her favorite comfort foods that are staples in many Indian homes. We will work together to make spicy, tangy chicken vindaloo; creamy palak paneer; rich and savory chana masala; homemade flatbread, and fresh chai with warming spices. Shankari Easwaran

The Art & Science of Cheesemaking: Stilton Blue Tuesday, October 22 6-8:30 pm • $65, $55* We’ll use a traditional Stilton blue cheese recipe to take you through the transformation of creamy organic Straus Family Creamery cows’ milk into a delicious cheese perfect for the fall! You’ll take home your own cylinder of classic Stilton-style cheese. Sacha Lauren, Winters Cheese Co.

pasta & spicy red sauce

SPEZZATINO DI MAIALE Italian pork stew

AND MIELE E RICOTTA honey and ricotta tart

THURS

OCT

6-8 PM

THE ART &SCIENCE OF WITH

SACHA LAURIN,WINTERS CHEESE CO.

STILTON BLUE

Transform creamy organic Straus Family Creamery cows’ milk into a delicious cheese to take home!

GOAT MILK GOUDA

Learn to make this popular semisoft cheese and see how goat milk adds a mild tanginess as it ages.

FRESH CHEVRE

Explore this traditional Frenchstyle cheesemaking process using lactic fermentation.

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

Cooking Classes Vegan Curries Thursday, October 24 6-8:30 pm • $65, $55 Sweet and spicy, creamy and crunchy—curries are an explosion of flavors and textures. We’ll create vegan curries and accompanying dishes: tomato beet soup; lemon rice; butternut squash curry; Brussels sprouts with cumin and coconut, and dried fruits and nuts laddu. Shankari Easwaran

Cooking with Mushrooms

Tuesday, October 29 6-8 pm • $59, $49* Fall is abundant with mushrooms,and their earthy flavors will lend a richness to your autumn kitchen. Whether you like to hunt for and harvest them yourself or choose from among the gorgeous options at the Co-op, you’ll learn how to use common, wild and dried mushrooms to make a variety of satisfying and hearty mushroom dishes: cream of mushroom soup; wild mushroom risotto; chicken marsala, and bucatini with mushroom ragu. Mayumi Tavalero

Date Night: Ravioli Workshop Friday, November 1 6-8:30 pm • $130, $120 per couple* Bring a date, or a friend, for a night of hands-on fun. Each couple will learn to make fresh pasta and then create a fabulous meal: we'll work in teams to prepare beet ravioli with mascarpone filling; a pine nut and escarole salad, and chocolate molten lava cake, and enjoy our meal together. Lucia Oliverio

The Art & Science of Cheesemaking: Goat Milk Gouda

Tuesday, November 5 6-8:30 pm • $65, $55 Gouda is beloved for its creamy and supple texture. Goat milk lends a mild tanginess and hints of butterscotch and caramel to this iconic cheese as it ages. The head cheesemaker from Winters Cheese guides you in making your own delicious goat Gouda to age at home and enjoy for the holidays. Sacha Laurin, Winters Cheese Co.

Holiday Pie Workshop Saturday, November 9 1-4 pm • $85, $75* Jill will share her prizewinning crust recipe and simple techniques for making a flaky mouthwatering crust every time. In this workshop you will make a full sized old-fashioned apple pie from scratch for your holiday festivities—learn to measure, mix, roll, and make a foolproof filling. Then, you’ll top off your pie with a decorative crust with cutouts and crimping. Jill Simmons

Keto Cuisine for Autumn

Monday, November 11 6-8 pm • $59, $49* The Ketogenic Diet is highfat, moderate protein, and very low-carb, and many are finding it beneficial to fat loss and health. Our menu consists of: beef and bacon meatloaf with mushroom gravy; creamy cauliflower mash; fall greens with pecans, blue cheese and a fresh cranberry dressing, and apple walnut coffee cake. Mayumi Tavalero

CLASS SCHEDULE FALL 2019 • REGISTER AT AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER SAC.COOP

coo king with

tues oct 29 6-8pm

Learn how to use common, wild and dried mushrooms to make a variety of classic mushroom dishes!

Vegan Ramen Workshop Tuesday, Nov.12 6-9 pm • $65, $55* A steaming bowl of noodles in a rich and savory broth is so comforting; join us and discover how to make your own vegan ramen and soup stock from scratch! Sawako will share the basic techniques and the best ingredients for perfect eggless noodles and miso broth with healthy toppings. She will also offer tips about regional variations from Japan and how to customize your ramen for your own personal ramen house. Sawako Ama

Special Events Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants

Thursday, Nov. 14 6 pm • free Journalist Jon Steinman explores the influence that national and multinational chains exert on our food supply, and the ways we can work together to make our grocery carts vehicles for social change.

Fall Wine Tasting

Saturday, Nov. 16 2-5 pm • $10 Sample and save on dozens of wines and choose some new favorites for all your holiday celebrations. Taste caviar with Tsar Nicoulai. These are not cooking classes.

Cooking Classes Vegan Asian Soups

MO Tuesday, November 19 6-8 pm • $55, $45* Warm up with a bowl of hot, steamy soup. Sawako will share her secrets to making authentic Asian soups: miso udon soup; Chinese sweet and sour soup; creamy kabocha squash soup, and Korean spicy tofu and mushroom soup. Sawako Ama

The Art & Science of Cheesemaking: Fresh Chèvre Wednesday, Nov. 20 6-8:30 pm • $65, $55 Chèvre is a creamy fresh goat cheese that can be enjoyed as soon as it is made, or aged into a bloom rind cheese. Explore this traditional Frenchstyle cheesemaking process using lactic fermentation with cheesemaker Sacha Laurin. We’ll also discover other delicious cheeses you can create using this process. Sacha Laurin, Winters Cheese Co.

Elegant Thanksgiving Sides & Boeger Wine Pairings

Thursday, November 21 6-9 pm • $75, $65* Add a little pizzazz to the traditional lineup with these elegant and tantalizing sides that are sure to be a hit. Jill will share make-ahead tips and Walt will cover wine pairings, including some that pair well with turkey. Enjoy a roasted carrot and sweet potato soup with arugula pesto; a kale and Brussels sprout winter salad with dried cranberries; leek, artichoke and pancetta bread pudding, and a duchess potato casserole. Jill and Walt Simmons

Holiday Cookies & Treats Workshop Thursday, December 5 6-8:30 pm • $75, $65* Learn to make holiday treats that your friends and family will love. Jill will share tips on piping and decorating to make beautiful cookies. We’ll make and decorate shortbread cookies with white chocolate frosting and enjoy them in class with European hot chocolate. We’ll also make and gift wrap cranberry pistachio biscotti and chocolate caramel truffles. Jill Simmons

Holiday Ravioli Workshop Tuesday, December 17 6-8:30 pm • $65, $55* Impress your holiday guests with homemade ravioli! We’ll make fresh pasta from scratch and prepare spinach ravioli with a three cheese filling and simple marinara sauce, and Gorgonzola butternut squash ravioli with a brown butter sage sauce. Lucia Oliverio

ELEGANT

Thanksgiving

sides pa i r e d w i t h b o e g e r w i n e s

Elegant and tantalizing sides that are sure to be a hit. roasted carrot & sweet potato soup with arugula pesto

kale & Brussels sprout winter salad with dried cranberries;

leek, artichoke & pancetta bread pudding duchess potato casserole

t h u r s • N o v. 2 1 • 6 - 8 p m

Tamales For the Holidays Wednesday, Dec. 18 6-8:30 pm • $65, $55* Tamales are a holiday tradition in many Latin cultures, where everyone gathers for a tamalemaking party known as a tamalada. Chef Adam will lead our tamalada as we learn to make homemade masa, salsa and avocado crema. We’ll each prepare a dozen green chili and pepper jack cheese tamales and enjoy some festive snacks. Adam Lovelace

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

Kids

and

Teens

IN THE KITCHEN

Ages 10-15+

Mondays in October 4:30-6:30 pm • $25 each class

Week 1: Oct. 7

CHICKEN ENCHILADAS

Week 2: Oct.14

Week 3: October 21

Week 4: October 28

Practice chopping and slicing fresh veggies, aromatics, tofu and herbs to make tasty and satisfying fried rice.

with Turkey Meatballs The chicken bones from week 1 become the base for a ﬂavorful stock, and while the stock pot is simmering, we’ll make baked penne pasta with fresh marinara and turkey meatballs on the side.

Learn to layer ﬂavors to make a tasty fall soup with the chicken stock we made in week 3. We’ll also make decadent pumpkin bars just in time for Halloween!

FRIED RICE!

We will use a whole chicken to make homemade chicken enchiladas and chicken stock. We will pull the meat from the bones and make homemade enchiladas.

Students learn a variety of skills, recipes and techniques to create one-pot meals that they can replicate at home. Each hands-on class will build on the week before, but they can be taken individually. We will enjoy the food we make together and donate a portion of it to the clients at the River City Food Bank.

BAKED PENNE

AUTUMN SOUP & PUMPKIN BARS

AUTUMN DINNER Sprouting

In this class, we work together in the kitchen to make real food with a healthy helping of fun! Pizza with homemade marinara Zucchini moons Spiced apple cider

Ages 6-10

Kinder

COOKS & BOOKS

Ages 4-6

Monday, Nov. 4 4:30-6:30 • $35, $25*

at th e

C o-op

GRANDMA’S TINY HOUSE Storytime meets snack time as we read Grandma’s Tiny House and create a fun snack for the holiday season.

Wednesday, Dec. 4 3:30-5 pm • $15, $10*

CLASS SCHEDULE FALL 2019 • REGISTER AT AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER SAC.COOP

Free Event!

OCT. 31

THURS. | 4 PM

Wear Your Costume, Bring Your Bag and Trick or Treat on Every Aisle!

Wellness and Community Stress Less and Sleep Better

Goodbye Skinny, Hello Healthy

Wednesday, October 9 6-8 pm • $15, $10* We will explore the value of using herbs in our everyday lives. Discover lifestyle and herbal support that will help you sleep better and stress less. Go home with the herbal knowledge to create optimal vitality in your life. Shannon Hopson, Wishgarden Herbs

Wednesday, October 23 6-8 pm • $15, $10* Discover how to stop trying to force your body to become a size it was never created to be. We’ll discuss the importance of becoming a healthy size by learning why being skinny doesn’t relate to being healthy, how yo-yo diets can hurt metabolism and how the scale doesn’t paint the entire picture of your health. Laticia “Action” Jackson

Strengthening the Immune System Naturally Wednesday, October 16 6:30-8 pm • $15, $10* When our immune system functions properly, we can live long and healthy lives, but when it is compromised, our health can suffer. We will discuss the advances in strengthening the immune system and foods and nutrients that support strong immune function. We’ll also look at how some ancient practices can be used with great results. Dr. Damon West, D.C.

Healing Anxiety and Depression Naturally Saturday, November 2 10 am-noon • $15, $10* Learn a new perspective on how mental health is created. We’ll discuss how inflammation in your body can be causing mood and anxiety symptoms. Learn how the stress response, digestion and the gut microbiome connect to immune health and inflammation. Go home with simple steps you can take to make a big impact on your health. Tracy McCarthy

Jolie with

WED. NOVEMBER 6 6-8:30PM

OCT. 5-6 • NOV. 2-3 NOV. 30-DEC. 1

Homemade Skincare Gifts Wednesday, November 6 6-8:30 pm • $45, $35* Learn how to make spa quality body care products using natural ingredients that make great holiday gifts. In this hands-on workshop, we’ll create an everyday lip balm; a floral day cream; a personalized herbal bath soak, and a peppermint coffee scrub. Students will take home what they make in class with a framework for creating more gifts at home. Jolie Laudicina and Kristin Schoenborn

Freedom From Fatigue: Healing Adrenal Dysfunction Wednesday, Nov. 13 6-8 pm • $15, $10* Demystify “adrenal fatigue” and learn how the stress response works and its wide-ranging effects. Learn what symptoms can be due to adrenal dysfunction—some may surprise you. We’ll also learn about the important connection between food, sleep, stress and hormones. Take home tools to help balance your hormones for better adrenal function and more vibrant health! Tracy McCarthy

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

7 7

Farm Classes Herbs for Healthy Digestion

Keep Your Brain Healthy with Food, Herbs and Games

intro to eco-printing

sat nov 16

9 am to-1 pm

natural

dyes sat oct 26 1 to 4 pm

$50, (includes all materials) Come learn the ancient art of natural dyes and discover the secrets and gifts of plant color. We will cover plant collection, mordanting, fiber choices, extraction and dyeing methods, shibori techniques, ways to shift color after dyeing, and how to care for naturally dyed cloth. You will create designs on four linen napkins to enjoy or to give as gifts

$60 (includes all materials) Learn how to create striking prints on silk scarves using beautiful fall leaves! This hands-on class will cover the basics of eco-printing from mordant choices to plant selection; how to roll or fold for optimal prints; steaming versus boiling and more. You will eco-print on two silk scarves to take home to keep or to share.

Saturday, October 12 10 am-1 pm • $25 There are many new scientific breakthroughs on keeping our brains healthy. Watching television and electronic devices can lower brain activity. Lack of healthy fats in the diet can be detrimental to the brain as well. Sleep stimulates the glymphatic system, which is the cleansing mechanism of the brain. We will discuss how to optimize your brain health and share recipes, herbs and games that support brain function. Candis Cantin

Gardening with Native Plants Saturday, November 9 9 am-noon • $25 Get a hands on introduction to planting, growing, and planning your garden with native plants. There's nothing easier to grow than the natives, but it takes just a bit more observation and knowledge to get them to thrive. Journey into Sacramento's native plants and be a part of the growing number of people who contribute to the sustainability of the ecosystem in which we live. Mark Lum, California Native Plant Society

Tuesday, December 3 5:30-8:30 pm • $30 (includes all materials) Many medical traditions view the functioning of the digestive system as the root of health. Current science supports this concept, as we continue to understand the complex role of digestion, including the microbiome, on physical, mental and emotional well-being. This class will focus on building a healthy digestive system through herbs, diet and positive habits. The format will include lecture, herbal recipes and hands-on herbal preparations to take home Daylin Wade

Succulent Wreath Workshop Wednesday, December 4 6-8:30 pm • $85 (includes materials, but please bring a hot glue gun and 5-10 glue sticks) Discover how to make beautiful succulent wreaths while making your own to take home. You will learn how to prepare cuttings, how to care for your wreath to keep it beautiful year after year and how to use different design principles to create a wreath that can be hung up or used as a holiday centerpiece. Pamela Marentis, The Succulent Marketplace

Save the Date!

A Garden in Every School Symposium Saturday & Sunday, March 14-15, 2020 To register, visit soilborn.org or call (916) 363-9685.

All classes are held at Soil Born Farms American River Ranch 2140 Chase Dr. in Rancho Cordova. Register at sac.coop For a complete schedule of classes, activities, events and volunteer opportunities at Soil Born Farms visit soilborn.org. Soil Born Farms is a 501(c)3 and proceeds benefit the education program. 8

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

on the horizon

A Message from Soil Born Farms

connecting food, health & the environment Our mission is to create an urban agriculture and education project that empowers youth and adults to discover and participate in a local food system that encourages healthy living, nurtures the environment and grows a sustainable community.

soilborn.org “Listen! The wind is rising, and the air is wild with leaves, We have had our summer evenings, now for October eves!” — Humbert Wolfe

Photo Credit: John Swain and Thomas Bartlett, Image in Flight Co., Drone Pilot.

After-School Teen Empowerment Program

Building Confidence, Valuable Leadership Skills for Young Women This program offers an opportunity for young women ages 13 to 18 to deepen their connection to the environment, themselves and each other. Through gardening, cooking and eating together, working with medicinal herbs and plants, doing art and exploring the natural world, we will teach valuable life skills while building a supportive community. Through our interactions with the land, we aim to empower young women to build inner strength and confidence as well as learn valuable leadership skills. 2nd Wednesday of the month from 3:30 to 5:30 pm. Session A: 10/9, 11/13, 12/11 & 1/8/20 Session B: 2/12, 3/11, 4/8 and 5/13 More info: jmacleod@soilborn.org.

Beginning Home Gardener Weekend Intensive

October 5 & 6 • 9 am-4 pm Our Grow Your Groceries intensive will cover the essential topics to help beginning gardeners create and maintain a thriving, abundant edible organic garden. Combining indoor presentations, interactive demonstrations and hands-on activities, you’ll gain knowledge and confidence to grow food for you and your family.

donate

support our work before 12/31 and your gift will be matched www.soilborn.org

Save the Date!

We’ve got something for everyone at Soil Born Farms.To view a complete schedule of fall activities or register for a walk, class or a course visit www.soilborn.org Classes held at American River Ranch 2140 Chase Drive in Rancho Cordova. Composting Workshop Wednesday, October 2 • 6-7 pm Plan, Design and Build a School Garden Saturday, October 19 • 9 am–4 pm The Art of Herbal Medicine Making One Tuesday, October 22 • 5:30-8:30 pm The Art of Herbal Medicine Making Two Tuesday November 19 • 5:30-8:30 pm Winter Herbal Wellness Saturday January 11 • 1-4 pm Gifts from the Farmhouse Thursday, December 12 • 6-8:30 pm

Bird Walks with Naturalist Cliff Hawley Saturdays, 8-10 am October 12 • November 16

Winter Wellness Day: Urban Healing Retreat Saturday, November 2 • 9 am-5 pm Enjoy a day of inspiration, nature and rejuvenation at Soil Born Farms without leaving the city. A delicious, organic lunch will be served and an afternoon tea. Come make the connection between food, health and the environment. You will feel refreshed and motivated to take good care of YOU! Presenters include: Maxine Barish-Wreden, MD, ABIHM, Rev. Candis Cantin, Daylin Wade, Ann Sibbet, Terese Hollander Esperas, Adriana Jones, Summer Ward, Kellan MacKay and Janet Zeller. Register with a friend and save.

Saturdays at the Farm

2140 Chase Dr. right off the bike trail next to Hagan Park. Autumn is a great time of year to visit the farm. Stock up on fresh from the field produce at our Farmstand. We feature specialty items from local farms, Grindstone Bakery breads, cut herbs and flowers. We offer medicinal and culinary herbs starts from our greenhouse. You’ll find tools for sustainable living and practical gifts for cooks and gardeners. Our culinary team offers simple recipes featuring seasonal vegetables for you to taste. Phoebe’s Tea & Snack Bar is the perfect pit stop along the American River bike trail. Check our website for details about live music, classes and seasonal hours.

Year-Round Garden Team

Volunteers are welcome every Wednesday 9:30-12pm (October through May) to assist the staff in tending our mother and teaching gardens at the American River Ranch. You will learn about medicinal herbs, native plants, flowers, trees, vegetables and succulents. Help with greenhouse activities, plant sales and fruit tree orchard care. Tasks change with the season. It’s an opportunity to gain knowledge and build skills. Beginning and experienced gardeners are welcome. Help us plan accordingly, sign up for a volunteer shift in advance on our website. Stay for a free herb talk and tea with Kellan 12:30-1pm.

Become a CSA Member

Fall/Winter shares are available for info call (916) 363-9685.

CLASSSCHEDULE SCHEDULEFALL FALL2019 2019••REGISTER REGISTERAT ATSAC.COOP SAC.COOP CLASS

Mushrooms Both wild and cultivated varieties of mushrooms abound this season, providing culinary adventure for mushroom novices and connoisseurs alike. Mushrooms enhance the flavor of any savory food while stimulating the immune system. Treat your body and your taste buds with exotic and delectable funghi.

Risotto with Porcini & Cremini Mushrooms 3 T. extra virgin olive oil ½ oz. dried porcini mushrooms 4 oz. cremini mushrooms, cleaned and thinly sliced 1 small onion, finely chopped 1½ c. Arborio rice ½ c. white wine 6 to 8 c. hot stock 2 T. butter (optional) 2 oz. (½ c.) Parmigiano Reggiano, grated 1 T. finely chopped thyme Bariani or truffle oil, optional sea salt and freshly ground pepper to taste

1) Soak porcini mushrooms in 1½ cups of hot water for 15 minutes until mushrooms are tender. Strain mushrooms, reserving liquid and chop into bite-size pieces.

2) Heat stock and reserved mushroom soaking liquid and keep warm. 3) In a large sauté pan, add olive oil and sauté the onion for 3 minutes or until translucent. Add mushrooms and sauté until tender. Add rice and sauté for 1 minute, stirring constantly. Add wine and cook until wine is absorbed. Stir in chopped porcini mushrooms. 4) Begin adding stock 1 cup at a time while stirring rice until almost all liquid is absorbed. Continue adding stock in the same manner until rice is done (about 15 min.). Rice will be tender and creamy with a slight crunch in the center. 5) Remove from heat and add in butter and cheese and truffle oil if using. Season to taste with salt and pepper. Serve immediately.

Wild Mushrooms on Toast 1 lb mixed wild mushrooms, cut into 2-inch pieces 2 T. unsalted butter 1 T. olive oil ½ c. thinly sliced shallots ½ c. fresh oregano, chives and flatleaf parsley ½ t. each salt and freshly ground black pepper 4 slices firm country bread, cut to ½-inch-thick Extra-virgin olive oil, for garnish

1) Heat butter and oil in a large skillet over high heat, add mushrooms and sauté 10 seconds. Cover; cook 3 minutes. Uncover; cook 2-3 minutes or until mushrooms have released their liquid and it has evaporated. Add shallots, herbs, salt and pepper; cook 1 minute. 2) Meanwhile, toast bread and arrange on a plate. Spoon mushroom mixture evenly over toasts. Drizzle with olive oil.

1) Soak porcini mushrooms in 1½ cups of hot water for 15 minutes until mushrooms are tender. Strain mushrooms, reserving liquid and chop into bite-size pieces.

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

Mushroom Walnut Paté

HEDGEHOG These wild mushrooms cannot be confused with any other. Rather than the gills and spores common to other fungi, hedgehogs have a thick cap covering small protruding teethlike spines, hence its name, and a sweetly aromatic smell. Try these unique mushrooms with pasta or in a potato gratin.

MAITAKE Historically valued for promoting longevity and maintaining health, maitake mushrooms have been shown to lower blood glucose and blood pressure. These mushrooms taste faintly of smoke, nuts, and minerals and are delicious sautéed, baked, grilled,or added to casseroles and soups. STORAGE: Store fresh

mushrooms in the refrigerator in a closed paper bag, kitchen towel, or perforated plastic bag. Fresh mushrooms can be stored up to 3 days. Source: The Whole Foods Companion, by Diane Onstad

SHIITAKE have long been considered a delicacy and potent medicinal mushroom by Eastern cultures, containing numerous enzymes and vitamins not normally found in plants: D, B2, and B12. Fresh shiitakes are succulent, tender, and enhance the flavor of almost any dish.

1 c. mushrooms, wiped clean, trimmed and sliced ¼ c. olive oil 1 small onion, diced 2 cloves garlic, minced 2 c. cooked green lentils (from about 1c. dry) 1 c. toasted walnuts 2 T. freshly squeezed lemon juice 1 T. tamari 2 t. fresh rosemary, minced 2 t. fresh thyme, minced 2 T. fresh sage or flat leaf parsley 1 t. brown sugar Pinch cayenne pepper salt and freshly ground black pepper

1) Heat the olive oil in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat. 2) In a food processor, combine the cooked lentils, nuts, lemon juice, tamari, fresh herbs, brown sugar, and cayenne. Add the cooked mushroom mixture and process until completely smooth. Adjust seasoning to taste. 3) Spoon the pâté into a small serving bowl and refrigerate until firm. Serve with hearty bread or toasts.

Vegan Mushroom Gravy

CHANTERELLE Chanterelles’ unique flavor (fruity and slightly peppery) makes them highly sought-after by chefs and home cooks alike. Most of the flavor compounds in chanterelles are fat-soluble, making them good to sauté with butter or olive oil.

TRUFFLES These dense, flavorful fungi are famed as the most delicious food known to humans, and due to their price, are used sparingly, either sliced or grated raw over a dish. If the cost of a whole truffle is out of your budget, ask the Produce Dept. to slice off a section of truffle for you to purchase.

¾ oz dried mushrooms ¼ c. extra-virgin olive oil 3 shallots, finely chopped 2 c. fresh mushrooms, chopped 3 garlic cloves, minced 1 T. fresh thyme leaves ½ t. each sea salt and ground black pepper 2 T. soy sauce 1½ T. cornstarch 2 c. vegetable or mushroom broth 1 T. balsamic vinegar

1) In a glass measuring cup, place the dried mushrooms and 2 cups hot water over them and let sit for 20 minutes. 2) Warm a medium saucepan over medium heat and add olive oil. Once hot, add the shallots, fresh mushrooms, garlic, thyme, salt and pepper and cook until

mushrooms are very tender and browned, about 15-20 minutes, stirring often. 3) Drain the dried mushrooms, reserving the liquid, and finely chop. Add them to the pot with the fresh mushrooms. 4) Add the cornstarch to the reserved dried mushroom liquid and whisk until dissolved. Add the mushroom slurry along with 2 cups of broth to the pot and bring to a boil. Reduce heat to low and simmer for 5 minutes, until slightly thickened. Remove from heat and stir in the balsamic vinegar. Season to taste with salt and pepper. 5) If you like chunky gravy, it is ready to serve. If you want a more smooth gravy, blend it to your liking.

Take a Cooking Class!

Cooking with Mushrooms (see p. 4) Tuesday, October 29 • 6-8 pm • $59, $49* Learn how to use common, wild and dried mushrooms to make cream of mushroom soup; wild mushroom risotto; chicken marsala, and bucatini with mushroom ragu.

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NO TIME TO COOK? THE CO-OP WILL HAVE THANKSGIVING DINNER READY TO GO IN OUR GRAB & GO CASE!

Vegetable vegan

LOAF

Sage Bread

STUFFING

VEGAN & TURKEY

GRAVY Green Bean ALMONDINE

Mashed

vegan

POTATOES CRANBERRY CHUTNEY

Pies

WHOLE, HALF & BY THE SLICE

american apple • pecan marionberry • cherry pumpkin & vegan pumpkin

ALL OF THE ABOVE ARE AVAILABLE WHILE SUPPLIES LAST 12

book signing

AMAZING WINES AT AMAZING PRICES

&DISCUSSION with AUTHOR JON STEINMAN

THURS

nov. 14

CAV I A R TAST I N G with T S A R N I C O U L A I

AT 6PM

T I C K E T S

CO-OP COMMUNITY LEARNING CENTER

INCLUDES A SOUVENIR GLASS

$10 AT THE DOOR

sample dozens of wines and more!

SAT. N OV 1 6

FROM 2-5PM

Savings last all Weekend!

Members choose a day to save 10% off all purchases. Not a Co-op member? Join today to enjoy your discount!

15 10 am - 2 pm SATURDAY DECEMBER 14 I N T H E C OM M U N I T Y L E A RN I N G C E N T E R

MORE INFORMATION AT SAC.COOP

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

9 13

HOURLY FINANCIAL CONSULTING

Bert H. Brooks, D.V.M.

Melissa Brooks, B.S.

Cache Creek Holistic Veterinary Service For the special patient when traditional medicine just isn’t enough

GREEN INVESTING

530 666-7322 15200 County Rd. 96B holisticvet@hughes.net free email consultations

Align your investments with your values.

www.cchvs.com

Woodland, CA95625

By appointment only. El veterinario habla español.

Order our book! More than a Theory: A New Medical Paradigm.

916.444.2233 2012 H Street, Suite 200 Sacramento, California

Registered Representative, Securities offered through Cambridge Investment Research, Inc., a Broker/Dealer, Member FINRA/SIPC. Investment Advisor Representative, Cambridge Investment Research Advisors, Inc, a Registered Investment Advisor.

BOBDREIZLER.COM A CV SCIENCES BRAND

WHAT WE DO MAKES A DIFFERENCE. CREATING CHANGE AROUND CANNABIS IN THE MINDS OF MILLIONS WASN’T AN EASY TASK BUT, COLLECTIVELY, WE DID IT. In order to make the highest quality hemp extracts, we believe it is imperative to be a part of every step of the supply chain process. That’s why, from harvesting our hemp seeds to laboratory testing for quality to distributing our exceptional ﬁnished products, we are committed to going the extra mile. It’s our commitment to you.

HEMP-DERIVED CBD OIL

14 14

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

THE #1 SELLING HEMP CBD PRODUCTS* PLUSCBDOIL.COM

*SPINS SCAN DATA

EXOTIC PLANTS The Home of Indoor Plants, Services and Decor since 1972

Retail // Plant Maintenance // Plant Rentals // Moss Art // Floral // Decor

Visit our New Store to Save with our Monthly Specials! 1525 Fulton Ave, Sac., CA @exoticplantsltd exoticplantsltd.com 916.922.4769

BEST HOLIDAY

turkeys NO NEED TO PRE-ORDER, BUT WE SUGGEST YOU SHOP EARLY FOR THE BEST VARIETY.

MARY’S NON GMO TURKEYS DIESTEL ORGANIC, NON-GMO TURKEYS DIESTEL ORGANIC, NON-GMO HEIRLOOM TURKEYS

YOUR HOLIDAY MEAL HELPS FEED THE HUNGRY For every pound of turkey or Tofurkey you purchase at the Co-op this Thanksgiving season (November 20-28), the Co-op will give a donation to our Food Share program. Food Share donates money to feed the hungry in our area through local food assistance agencies.

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

15 15

INTRODUCING

Skin Rescue

MAXI-

Fruit-based beauty for even skin tone†**

5 in1

BENEFITS Maxi-Skin® Rescue is the color correction of supplements with clinically tested SkinAx2™ shown to support skin coloring, improve radiance and help reduce imperfections in 8 weeks.†** The solution for your skin complexion concerns.

+26%

more luminosity†**

+8.5%

more elasticity†**

-19%

less dark circle color†**

-21%

less spots†**

-34%

less reddish-pink†**

** These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

16 16

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

Beautiful Clean is

MyChelle is committed to full transparency of the botanicals and high-performance ingredients we use.

Learn more at mychelle.com

Advertisements in the Co-op Class Catalog are paid for by the advertiser and do not imply endorsement of any product or service by the Co-op Board, management or staff. A copy of the ad policy is available at the Customer Service Desk at the front of the store.

GET YOUR COMPLIMENTARY

AT SACRAMENTO NATURAL FOODS CO-OP!

Your Local Guide to Wellness, Balance, & Transformation:

To place an ad, please contact:

Holistic & Wellness Practitioners

Austin Cunningham

Yoga Studios • Healthy Restaurants

916 732-3143

Counseling & Guidance • Natural Beauty

ads@sac.coop

Classes, Events, Mixers • And More!

Also, visit us online at:

iLoveWellBEing.com

CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP CLASS SCHEDULE FALL 2019 • REGISTER AT SAC.COOP

17 17

The largest thanksgiving day run in the country! Title sponsor

presenting sponsor

Benefiting

thanksgiving day 2019 register today at www.runtofeedthehungry.com