SPRING 2019
LETTER FROM THE EDITOR
A Fork in the Road Published quarterly by SNFC
Dear Co-op Shoppers,
2820 R Street Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800
Welcome to the final issue of The Fork!
sac.coop Cooperator in Chief Dan Arnett Managing Editor Jennifer Cliff Assistant Managing Editor Julia Thomas Proofreaders Julia Thomas Jolie Laudicina Art Production Anneliese Kaufman Nate Grundmann Photography Anneliese Kaufman Ad Manager Austin Cunningham Contributors Dana Andrak Jennifer Cliff Nick Conn Lori Friedli Jolie Laudicina Nate Grundmann Anneliese Kaufman Christina O’Hara Kristin Schoenborn Julia Thomas Angie Venrick-Mardon Janet Zeller
After much consideration, we have decided to discontinue the production and publication of the Co-op’s quarterly magazine. Since the Co-op’s beginnings, communicating the stories of our farmers, local food purveyors and community partners has been a top priority, and this will definitely continue! With the advent of so many new tools and platforms for telling stories, along with the rising costs of printing and production, we have reevaluated our strategy for sharing these stories with our members and shoppers. So much of what makes our Co-op special is our location in one of the greatest food producing regions of the world. Our access to incredible seasonal produce and the fastpaced environment of food makes our stories more appropriate for immediate sharing. A quarterly magazine would start to feel stale after the first month on the shelf, so digital platforms like social media and e-mail allow for stories and recipes that are more timely and relevant.
It also expands our reach to potential new shoppers since it is so easy for our members and fans to share favorite stories and tips with their own social circles. We are excited about reaching new audiences and introducing our amazing products, organic farmers, and artisan producers to new people. We will continue to produce our events schedule to highlight the robust lineup of classes and events that we host throughout the year. We plan to keep introducing farmers, chefs and food artisans to our customers so that they can hear their stories directly. The Co-op is so much more than a grocery store, and that is really the backbone of our programs. Having a strong vision for the future and working closely with our community to help sustain a vibrant food system is exactly what we are committed to doing! We look forward to the future and sharing our stories with all of you!
Board of Directors Hilary Sisson President Chris Tucker Vice President Joel Erb Board Member Charles Fitzpatrick Board Member Kim Glazzard Board Member Steven Maviglio Board Member Delfina Vargas Board Member
OPEN DAILY FOR EVERYONE 6 am - 11pm
2
HOLIDAY HOURS EASTER 6am-11pm MEMORIAL DAY 6am-11pm
Connect with us!
IT’S IN SEASON
arugula, escarole & frisÉe
Spring Frisée Salad with Asparagus, Prosciutto and Egg SERVES 6
Spring Greens
Mild spring weather yields a plentitude of leafy green vegetables from our local farms. These assertive and hearty leaves are begging for a place on your plate! Arugula is a delicate yet peppery leaf—with an ancient reputation as an aphrodisiac. Young tender leaves make great salads and pesto, larger more peppery leaves work well in warm pasta dishes and pizza.
Escarole is a variety of endive whose leaves are less bitter than other members of this family. It can be eaten raw or gently cooked. Try tossing a few handfuls into white bean soup for extra flavor and nutrients.
Frisée has a stunning appearance and mildly bitter flavor, so it is considered to be among the most elegant salad greens. Best served raw with a sharply acidic dressing to offset its bitterness.
5 large organic hard boiled eggs 1 lb. asparagus cut into bitesized pieces 2 t. lemon zest 4 T. extra virgin olive oil ¼ c. green onions, finely chopped cayenne pepper to taste (optional) ½ c. shaved Parmigiano Reggiano 1 head frisée, washed, dried and chopped into 2 inch pieces 1 T. KATZ Gravenstein Apple Cider Vinegar 4 slices prosciutto 1) Lay the prosciutto on a baking sheet and bake for 10-15 minutes or until crispy. Break into medium pieces when cool. 2) Bring a medium pot with 3 cups salted water to a boil. Immerse the asparagus for 2 to 4 minutes or until bright green and tender but still with a little crunch. Rinse immediately under cold water. 3) Toss the frisée with 3 T. of olive oil and the vinegar. Season with salt and pepper. Divide among 6 plates. 4) Pat asparagus dry and toss with remaining olive oil, lemon zest, green onions and ¼ cup cheese. Divide asparagus evenly and arrange on top of each plate of frisée. 5) Cut eggs into quarters and sprinkle each with a bit of cayenne pepper, if using. Pace 3 -4 quarters on top of each salad and top with the pieces of prosciutto.
THE FORK MAGAZINE SPRING 2019
3
Albert Katz’s 1865 Suisun Valley Vinegar House
Elevate YourSalads WITH
lbert Katz, the chef, farmer and artisan behind KATZ Vinegars and Olive Oil, creates his extraordinary vinegars using the Orléans Method. This old world method is listed by the Slow Food Arc of Taste as a dying food craft that should be saved. In this method, Albert describes that the wine is introduced into a barrel, usually oak, and a starter known as the “mother” (acid bacteria) is added. The mother and oxygen convert the alcohol to vinegar. This is a process, which takes two to five months and is created in 50 gallon quantities. In contrast, most vinegar today is produced by a system that takes just hours, rather than months, and because the modern method involves pasteurization (heat), conventional vinegars lack distinctive flavor and nuance. KATZ vinegars taste like the source, e.g. zinfandel wine or apple cider. Local ingredients + time + a true artisan’s care allow for these special ingredients that will take your salads to the next level!
K AT Z V I N E G A R S
Shrimp, White Bean and Arugula Salad
Escarole, Strawberry and Goat Cheese Salad
SERVES 6
SERVES 6
4 T. extra virgin olive oil 1½ T. KATZ Late Harvest Sauvignon Blanc Vinegar 1 t. Dijon mustard 1 T. chopped fresh herbs of your choice (try thyme, parsley, oregano or dill, or a combination) sea salt and fresh ground black pepper to taste 1 lb. shrimp, peeled & deveined 2 15 oz. cans Field Day Cannellini Beans 8 oz. arugula, washed and dried 1) In a large bowl, whisk together 3 T. of the olive oil with the vinegar, mustard and herbs. Season with salt and pepper and set aside. 2) In a large skillet, heat remaining 1 T. olive oil over medium-high heat and add shrimp. Sauté shrimp for 3-4 minutes or just until they turn opaque. Season with salt and pepper and add to bowl in step 1. 3) Add beans and greens and toss well to combine. Adjust seasoning if needed and serve family style.
KATZ Gravenstein Apple Cider Vinegar features California’s heritage apple—the Gravenstein—which makes the best cider around. The vinegar is a pleasant, traditional elixir, redolent of baked apples, honey and sweet spice balanced with a solid backbone of acidity.
1¼ lb. washed and dried escarole, chopped into bite-sized pieces 2 c. strawberries, hulled and sliced ¼ c. walnuts, toasted & coarsely chopped 2 oz. fresh goat cheese 1 ripe avocado, diced 4 T. extra virgin olive oil 1 T. KATZ Late Harvest Viognier Honey Vinegar 1 t. Dijon mustard 1 T. minced shallot or ½ t. pressed garlic Sea salt and pepper to taste 1) Whisk together the olive oil with the vinegar, Dijon and shallot or garlic. Season generously with sea salt and pepper. Toss the chopped salad greens with the salad dressing and gently mix in the strawberries, goat cheese and avocado. Season to taste with salt and pepper. 2) Arrange on salad plates and top with the chopped walnuts.
KATZ Late Harvest Sauvignon Blanc Vinegar is made from Suisun Valley grown grapes. The vinegar is almost sherry-like in color and complexity with hints of vanilla from the wood, sweet apricot, fig and pear from the late-harvest grapes, with crisp acidity from the vinegar base.
KATZ Late Harvest Viognier Honey Vinegar is agrodolce, which means “sweet and sour.” The taste profile of peach and apricot describes the deep, rich floral qualities of this honey vinegar with hints of honeysuckle and vanilla to balance the pleasant acidity.
Schedule spring 2019
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
Call Brown Paper Tickets 24 hours a day 800-838-3006
QUESTIONS ABOUT OUR CLASSES
Call 916-868-6399 Monday - Friday from 9 am- 5 pm
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. 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.
CO-OP MEMBERS SAVE ON CLASSES!*
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.
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 (two weeks for summer camp) 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. 6
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
a seasonal celebration
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!
Cooking Classes A Taste of the Co-op Cooking School
DE
MO
Thursday, April 4 6-7 pm • $10 Join us for a mini-cooking class and get a taste of what our Cooking School has to offer. Learn some new skills, taste a seasonal recipe and enjoy special deals on future cooking classes! Lucia Oliverio
French Croissants Saturday, April 6 1-4 pm • $85, $75 *
Spring Lamb & Beef
Grilled Cheese Celebration Veggie Burger Bash Monday, April 8 6-8:30 pm • $59, $49* If you’re trying to cut down on meat, you don't have to give up one of life’s classic pleasures! Learn how to make delicious vegan burgers using fresh and healthy ingredients: chipotle spiced black bean burger; Thai-inspired chickpea burger; portobello mushroom burger, and an Indian spiced vegetable burger. Shankari Easwaran
Knife Skills Tuesday, April 9 6-8:30 pm • $65, $59* Good knife skills make cooking easier, safer and more fun! Learn to effortlessly chop, slice, dice and mince vegetables and herbs, and practice breaking down a whole chicken step by step. You will take your prepped vegetables and chicken home, along with recipes for dinner the next night! Mayumi Tavalero
DE
MO Thursday, April 11 6-8 pm • $59, $55* For three generations, Strauss has been known for the highest quality grass-fed, grass-finished meat—raised on open pastures by family ranchers. Learn more about the Strauss philosophy and practices as you learn to prepare rack of lamb, lamb shoulder and beef brisket. We will enjoy a sample of each dish paired with a distinctive wine. Bruce Ponoroff, Stauss
DE
MO
DE
MO
Friday, April 12 6-7:30 pm • $29 Celebrate National Grilled Cheese Day and learn how to select cheeses and fillings for truly gourmet sandwiches. We’ll also discuss tips for pairing our sandwiches with beers and ciders and taste the delicious results. Angie Venrick-Mardon and Sara Crocker
DOZENS OF WINES & MORE!
T I C K E T S REGISTER SAC.COOP • $10
S AT. A P R I L 2 7
DE FROM 2 TO 5PM MO
INCLUDES A SOUVENIR GLASS
Savings last all Weekend!
Gnocchi Workshop Tuesday, April 16 6-8:30 pm • $55, $49* Lucia teaches us how to craft light and fluffy gnocchi by hand. We’ll make two classic styles of gnocchi, potato and ricotta, and enjoy them with a creamy Alfredo sauce and an olive oil herb sauce. Lucia Oliverio
with
All About Curries Thursday, April 18 6-8:30 pm • $59, $55 Curries are an explosion of flavors. We'll use freshly ground spices to make curry sauces from fresh ingredients for a variety of curry dishes: prawns in coconut milk masala; beef kabobs in a creamy curry with freshly roasted and ground spices; spicy cilantro mint chicken curry, and rice pilaf with coconut milk. Shankari Easwaran
Discover how delicious grass fed meat can be as you learn to perfectly prepare rack of lamb, lamb shoulder and beef brisket with Bruce Ponoroff from Strauss.
CLASS SCHEDULE SPRING 2019 • REGISTER AT SAC.COOP
7
Cooking Classes Vegan Ramen Workshop
In the Kitchen with Rick Mahan
Saturday, April 20 11 am-2 pm • $65, $59* 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
Tuesday, April 23 6-8 pm • $75, $69* Join the acclaimed chef and owner of The Waterboy and OneSpeed restaurants as he demonstrates recipes for the classic Italian dishes, risotto and gnocchi. Enjoy potato gnocchi with three simple sauces; a creamy saffron and shrimp risotto, and a pancetta and Parmesan risotto. Rick Mahan
Plant Based Sides: Bean & Grain Mania
DE
MO
Monday, April 22 6-8 pm • $49, $40* A world of plant-based meals is available when you master the cooking of beans and grains. We’ll explore the myriad beans, legumes and whole grains available at the Co-op as we discuss soaking, cooking methods and the importance of these staple foods in a sustainable diet. We’ll also include a primer on the use of spices as we enjoy Morrocan cous-cous; mushroom chive risotto; cardamom-cinnamon pilaf, and lentil chili. Dave Nelson, Industry
8
Vegan Nutrition
DE
MO
COOKING CLASS & DINNER SERIES IN THE KITCHEN with R I C K M A H A N
The acclaimed chef and owner of The Waterboy and OneSpeed restaurants demonstrates recipes for classic risotto and gnocchi. SPRING DINNER
with P A T R I C K M U LVA N E Y
Join this local celebrity chef for a dinner highlighting the season’s finest local ingredients. Wine and beer will be available for sale.
DE
MO Thursday, April 25 6-8 pm • $55 $49* Registered Dietician Jack Norris and Chef Alex Bury discuss how to get the proper nutrition while on a vegan diet. They prepare a menu that showcases how you can meet all of your nutritional needs: baked ziti with homemade ‘ricotta’ and red sauce; ginger carrot soup; a sautéed greens, quinoa and avocado salad, and creamy banana chocolate 'ice cream'. Jack Norris and Alex Bury of Vegan Outreach
French Wine Tasting Saturday, April 27 2-5 pm • $10 Sample dozens of French wines and enjoy special discounts on select wines all weekend! This is not a cooking class
CLASS SCHEDULE SPRING 2019 • REGISTER AT SAC.COOP
Tues
23 APRIL
6 TO 8PM
Tues
21
M AY
6 TO 8PM
REGISTER IN ADVANCE SAC.COOP
Fearless Fish
DE
MO
Tuesday, April 30 6-8 pm • $65, $59* If you are intimidated by seafood, Mayumi will help to banish your fears. Learn to choose the freshest seafood and masterfully prepare it: poached salmon with hollandaise; Asian style fish baked in parchment; blackened fish tacos with corn salsa, and filet of sole in beurre blanc. Mayumi Tavalero
Vegan Fiesta
DE
MO
Thursday, May 2 6-8 pm • $55, $49* Prepare for a fiesta with this south of the border inspired menu! Alex shares recipes for a fresh Mexican torta sandwich with vegan chorizo and spicy roasted cauliflower; a savory sweet potato and veggie black bean burrito; seasoned rice; guacamole; vegan sour cream; salsa, and arroz con leche. Alex Bury
Vegetable All Stars
DE
MO
Monday, May 6 6-8 pm • $49, $40* Making vegetables the stars of your plate is a gateway to good health. We’ll explore the best of the season and learn techniques from blanching and roasting to grilling and sautéing. Menu includes marinated green beans; roasted root vegetables; sautéed summer squash; grilled eggplant; pickled beets; charred bell peppers, and other ideas! Dave Nelson, Industry
Cheesemaking: Cheddar Tuesday, May 7 6-8:30 pm • $65, $59 Explore the craft of artisanal cheesemaking and the complexities of the process known as cheddaring. Each student will make a cheddar, and we will taste some amazing cheddars and discuss what makes each one distinct. Sacha Laurin, Winters Cheese Co.
Cooking Classes Spring Dinner with Patrick Mulvaney Tuesday, May 21 6-8 pm • $85, $75* Local celebrity chef Patrick Mulvaney is back to dazzle us with a celebration of the agricultural bounty that surrounds us! Join us for a dinner that is inspired by our region’s farmers and ranchers and will highlight the season’s finest ingredients. Spend the evening with one of Sacramento’s most treasured culinary icons. Patrick Mulvaney, This is not a cooking class
The Art & Science of Hot Sauce Thursday, May 23 6-8 pm • $49, $40* Hot sauce master Dan McGevna shares how to construct a balanced and simple red hot sauce with the added benefits of lactic fermentation. We will cover flavor profiles, heat characteristics, and how to select peppers and vegetables. We will also discuss secret ingredients that will take your hot sauce to a world class level as we each create our own sauce. Dan McGevna
Springtime Ravioli Workshop Saturday, May 25 10-12:30 • $55, $49* Make your weekend dinner parties extra special with homemade ravioli. We’ll learn to make fresh pasta from scratch, cut it and fill it with a light and refreshing pea, ricotta and mint filling. We’ll make a creamy lemon sauce and served it with a crisp seasonal green salad with homemade dressing. Lucia Oliverio
Thurs. May 23
The Art and Science of Cheesemaking: Feta Tuesday, May 28 6-8:30 pm • $65, $59* Feta is a delicious, versatile, fresh cheese. In this handson class, you will make your own cow's milk feta, and learn how to age it "au natural" or marinate it with your choice of seasonings. Sacha Laurin, Winters Cheese Co.
Italian Date Night Thursday, May 30 6-8:30 pm • $120, $110* per couple Nothing says romance like an Italian dinner for two. Bring a date, or a friend, for a night of hands-on fun. Each couple will make an escarole and pine nut salad; handmade gnudi with a simple sauce; prosciutto crusted chicken breast, and molten chocolate cake. We will all enjoy our dinner together. Lucia Oliverio
THE ART & SCIENCE OF
Instructor: Dan McGevna
Learn how to create your own fermented red hot sauce, including your favorite flavors and just the right amount of heat for you!
THURS. MAY 23 6-8PM
Fresh Summer Pies Saturday, June 1 1-4 pm • $75, $65 Pies are a blank canvas for delicious summer fruit and your own creative expression. Jill will share her prize-winning crust recipe and simple techniques for making a flaky mouthwatering crust every time. Hands on practice making a crust with a beautiful lattice top is included, and each student will create a full size strawberry rhubarb pie to enjoy. Jill Simmons
with P A C H A M A M A st�awber�� scones with cappuccino frosting & a seasonal fr�it salad
S AT JUNE
8
por�obello benedicts on biscuits with egg�lant bacon & smashed baked potatoes
chocolate banana bread pudding with coffee 1 1 A M inf�sed maple sy��p - 1 P M & vanilla whipped cream
paired with
AMARO G AY O
paired with PA C H A M A M A ESPRESSO
paired with FIVE SISTERS BLEND
CLASS SCHEDULE SPRING 2019 • REGISTER AT SAC.COOP
9
Cooking With Ancient Grains
DE
MO
Monday, June 3 6-8 pm • $49, $40* Explore the world of ancient grains and pseudo-cereals with this creative and seasonal menu. Learn unique cooking techniques and discover the nutritional diversity of ancient grains as Grace makes rye toast with whipped caraway butter; melon salad with chia seeds, burrata and fresh basil olive oil; a lemon and chive cracked spelt risotto, and buckwheat madeleines. Grace Kerfoot
Mastering Japanese Cuisine: Teriyaki
Thursday, June 6 6-8:30 pm • $59, $49 Join Shankari as we learn about key ingredients and techniques to help you create delicious vegan Thai food at home. Learn to make vegan fish sauce to use in classic pad thai; vegetable red curry with freshly ground spices; laarb lettuce cups, and pineapple fried rice. Shankari Easwaran
Vegan Brunch with Pachamama Coffee DE
MO
Tuesday, June 4 6-8 pm • $49, $40* Nothing compares to homemade teriyaki sauce. Teri, which means “shine” in Japanese, is what a good sauce will do for your cooking. Join Sawako to learn how to make a perfect and outstanding teriyaki sauce and how to use it in a variety of dishes. She will demonstrate both authentic and modern ways to use it as we enjoy: teriyaki chicken; agedashi (deep fried) tofu, and stirfry noodles with seasonal vegetables. Sawako Ama
10
Vegan Thai Favorites
Saturday, June 8 11 am-1 pm • $45, $39* Join us for a fresh and seasonal brunch paired with freshly brewed coffee by Pachamama. Enjoy strawberry scones with cappuccino frosting and a fruit salad, paired with Amaro Gayo; portobello benedicts on freshly baked biscuits with eggplant bacon and hollandaise, paired with Pachamama Espresso. We'll finish with chocolate banana bread pudding with coffee infused maple syrup and vanilla bean whipped cream, paired with Five Sisters Blend. Alex Bury and Pachamama Coffee Co-operative This is not a cooking class
CLASS SCHEDULE SPRING 2019 • REGISTER AT SAC.COOP
IZAKAYA
Cooking Classes
JAPANESE PUB FOOD
Our Summer Cooking Camp is a great activity for young people who love to cook! Each day we will focus on different techniques as we follow recipes to create a fresh organic lunch to enjoy together.
Learn to create small plates for your own Izakaya • chicken karaage with ginger soy dipping sauce • beef and green onion yakitori • green beans with sesame dressing • chilled tofu with ginger • green onions and bonito flakes • cucumber wakame sunomono
TUE S J UN E
11
Pizzetta Party Monday, June 10 6-8:30 pm • $55, $45* Pizzettas are mini pizzas that can be made quickly and creatively. Join Lucia as she reveals how to make this Italian specialty at home! In this handson class we will learn to make dough from scratch and use it to create our own personal pizzettas with freshly made simple red sauce or pesto, and freshly roasted red bell pepper and other seasonal vegetables. Lucia Oliverio
6 TO 8 PM
Izakaya: Japanese Pub Food
DE
MO
Tuesday, June 11 6-8 pm • $55, $49* Izakaya are essentially Japanese taverns that serve a selection of small dishes to snack on while enjoying sake or beer. In this class we will discover the small plates that are typically served and how to create your own izakaya at home: chicken karaage with ginger soy dipping sauce; beef and green onion yakitori; green beans with sesame dressing; chilled tofu with ginger, green onions and bonito flakes, and cucumber wakame sunomono. Mayumi Tavalero
2019
Kids and Teens
SAVE THE DATES! SESSION
SESSION
MONDAY
JUNE 17 TO FRIDAY
JUNE 21
2
MONDAY
SESSION
3
4
SESSION
5
MONDAY
MONDAY
MONDAY
FRIDAY
FRIDAY
FRIDAY
JUNE 24 TO
JULY 15 TO
JUNE 28
JULY 19
FRIDAY
SESSION
JULY 22 TO
JULY 26
AUG. 5 TO
AUG. 9
Register WWW.SAC.COOP OR CALL 916.868.6399
Kids
and
Teens
IN THE KITCHEN
Kinder COOKS
& BOOKS
Each session is identical, and limited to 24 students • ages 10-15 $350, $300 Co-op members
Lola Plants a Garden
Wednesday, April 17 • 3-4:30 pm • $15, $10* Story time meets snack time as we read Lola Plants a Garden by Anna McQuinn and make a tasty springtime snack. With guest reader, Nate Halsan, from the Sacramento Public Library
Ages 10-15
In our hands-on classes, all students make each recipe
Ages 4-6
Grocery Story Time
on the menu. We use high quality ingredients, learning
April 4 • May 2 • June 6 • 10 am-11 am • Free The grocery store is a great place to build vocabulary and promote literacy for your little ones! Join us for food-themed songs and stories and bring the kids to search for a rainbow of fruits and vegetables.
essential cooking skills and techniques along the way. Students will enjoy the food they have made together.
TAMALE PARTY
With guest reader, Nate Halsan, from the Sacramento Public Library
FRIDAY, MAY 3 4:30-7 PM • $49, $40* We will make homemade green chili-cheese tamales; pico de gallo and fresh guacamole in preparation for Cinco de Mayo!
Our Summer Cooking Camp is a great activity for young people who love to cook! Each day we will focus on different techniques as we follow recipes to create a fresh organic lunch to enjoy together.
Sprouting
Ages 2- 5
Wednesday, May 29 4:30-6:30 pm • $35, $25* Let’s work together in the kitchen to make real food with a healthy helping of fun! We’ll make a fresh pesto to serve with bowtie pasta, roasted trees, and Ages strawberry shortcakes with home6-9 made vanilla whipped cream.
CLASS SCHEDULE SPRING 2019 • REGISTER AT SAC.COOP
11
Wellness and Community Healthy Eating on a Budget Saturday, April 13 11 am-1pm • $10, $5 for Community Discount Program participants Join us for a cooking demo featuring a nutritious low-cost recipe and learn how to shop at the Co-op to stretch your budget! Students will walk away with shopping tips, menu planning tools, a produce storage guide and delicious low cost recipes! Dana Andrak, Co-op Community Kitchen
Wellness Wednesday: Hip to Head Wednesday, April 17 9-10:15 am • $10 Learn how to keep your body moving pain free! In this class, you will learn self care practices to loosen up the abdomen and chest and keep that area of the body mobile and happy. This class is designed for seniors, but open to anyone. Katelyn O’Neil, Fitsom Studios
Homemade Body Care Gifts for Mom
Wednesday, May 1 6-8:30 pm • $45, $35* Treat your favorite mom (or yourself) to homemade natural body care goodies in this hands-on workshop. We will make floral body mists; creamy lotion bars; chocolate rose sugar scrubs, and fizzy bath bombs. Take home samples and recipes to customize your own personal gifts. Toni Spies, Herbalist
12
Wim Hof Breathing Wednesday, May 8 6-7:30 pm • $15, $10 Learn about the immense power of your breath! Join Ken O'Shea of Fitsom Studios for a background and history of Wim Hof, the "iceman" and his methods. Ken will teach and guide you through the Wim Hof breathing technique and discuss the benefits, such as boosted energy levels, lowered stress, decreased inflammation and improved sleep. Ken O'Shea, Fitsom Studios
Wellness Wednesday: Foot to Hip
Wednesday, May 15 9-10:15 am • $10 Learn how to keep your body moving pain free! In this class, you will learn self care practices to loosen up the feet and legs to keep that area of the body mobile and happy. This class is designed for seniors, but open to anyone. Katelyn O’Neil, Fitsom Studios
Healthy Habits Workshop Wednesday, May 22 6-7:30 pm • $15, $10* This workshop will give you the tools to improve your physical, chemical and emotional health and wellbeing. We'll discuss foods and supplements that decrease or eliminate risk factors, how to avoid toxins in the home with natural cleaning and pest control recipes, simple exercises that stimulate immune system organs, and more! Damon West, DC
CLASS SCHEDULE SPRING 2019 • REGISTER AT SAC.COOP
Weekend June 15-16
Celebrate Summer Wellness
with the Co-op
Save all weekend on supplements and body care!
Everyone saves 10% • Co-op Members save 15%
Free Classes
prizes
10 am - 4 pm
recipes
Sat. June 15
upstairs
in the Co-op
Check out the schedule at sac.coop
samples inspiration
Herbs For Lung Support – Natural Healing Methods
Wellness Wednesday: Tune-Up at Fitsom Studios
Wednesday, June 12 6-7:30 pm • $15, $10* Explore Western and Chinese herbal remedies and preventatives that may help relieve allergies, asthma and pre-existing respiratory disease. We will also discuss lung damage due to wildfire smoke. Learn how the five tastes and actions in Chinese medicine help define which herbs to take. We’ll cover tried and true Western herbs and Chinese yin/yang tonics that help strengthen, nourish and cleanse the lungs, bringing back health and vitality. Toni Spies, Herbalist
Wednesday, June 19 10:45-11:45 am • $10 Learn how to keep your body moving pain free! In this class, you will learn personalized self care practices to loosen up any part of the body to keep it mobile and happy. This class is designed for seniors, but open to anyone. Deborah Panattoni, Fitsom Studios This class will be held at Fitsom Studios at 2512 Franklin Blvd. Sacramento
Farm Classes
Garden to Vase: Growing Cut Flowers
Building Soil Fertility
Wednesday, April 10 5:30-8:30 pm • $25 Grow beautiful flowers without tilling the soil. We will talk about how to grow no-till flowering perennials and annuals that do well in our climate throughout the seasons. Students will learn the best flowers for cutting as well as the basics of harvesting and arranging. This is a lecture and demonstration style class. Katie Koch, Flower Mama
Thursday, April 18 5:30-8:30 pm • $25 Healthy soil is the foundation of a bountiful garden. Learn the composition of soil and how we can improve it to grow thriving plants. In this hands-on class, we will assess which nutrients and amendments healthy soils need and find resourceful ways to create flourishing crops for your home garden or family farm. Mark Van Horn, UC Davis Student Farm Director Emeritus
Preparing a Summer Garden
Succulent Terrarium Workshop
Wednesday, April 17 5:30-8:30 pm • $25 Plan your garden space for optimal production and enjoyment in this hands-on class. You will learn how to prepare, plant and care for an abundant, thriving summer garden. We will discuss starting seeds, crop selection, garden layout, and more. This class is perfect for brand new gardeners or for those who are new to this growing region. Daylin Wade, Clinical Herbalist
Wednesday, May 1 6-8 pm • $25 (plus a $30 materials fee payable to the instructor in class) Learn about the tiny world of terrariums and design your own sweet garden of wonder in a beautiful hanging glass globe. Create a sustainable healthy little ecosystem with succulents, moss, pebbles and miniature embellishments. There will be a demonstration and handson help. You will take home one finished glass globe gleaming with succulents and treasures. Pamela Marentis, The Succulent Marketplace
Managing Pests Environmentally Sound Approaches for Gardens and Small Farms Saturday, June 15 9 am- noon • $25 We will review common garden pests in our region and how to manage them without toxic pesticides, with a special focus on beneficial insects. A portion of the class will be outside in the field to find and identify pests and their natural enemies on site. Mary Louise Flint, PhD
Gardening with Native Plants Saturday, May 4 1-4 pm • $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 with Mark Lum 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
Graceful Aging with Herbal and Lifestyle Wisdom Saturday, June 22 10 am-1 pm • $25 Many times people do not know what to expect or how to maintain health as they enter their middle and elder years of life. Learn about herbs and foods that will keep your vitality, mind and spirit supported and enhanced as you age. We will discuss what it means to get older and enter into a new “room” in our life. Topics will include bone, heart and circulatory health as well as cognitive well-being. Candis Cantin, Integrative Herbalist
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. CLASS SCHEDULE SPRING 2019 • REGISTER AT SAC.COOP
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INCREDIBLE BULK!
SHOP OUR BULK DEPARTMENT! Buying in Bulk is a great way to reduce packaging waste! When you reuse your bags and containers you can cut waste even more! The Co-op offers over 700 items in bulk—from whole grains and spices to fresh ground nut butters and local honey. Since you can buy just a small amount, it’s easy to explore new flavors and combnations. Here are a few recipes to get you started.
ANCIENT GRAIN SALAD Serves 15 1 c. cooked wild rice 1 c. cooked farro 1 c. cooked red quinoa ¾ c. toasted nuts, chopped (walnuts, pecans, pistachios) 1 c. dried fruit (cranberries, apricots, raisins) 4 green onions, thinly sliced, green and white parts ¼ small red onion, minced A handful small inner stalks of celery, finely diced, with the green leafy parts dressing ½ c. olive oil 5 T. apple cider vinegar 1 t. honey 1 tsp Dijon mustard salt and pepper to taste
1) Toss all the salad ingredients together in a large bowl. 2) Whisk the dressing ingredients together. Lightly dress the salad. Reserve any unused dressing for adding right before serving if needed. 3) Cover and refrigerate until serving. The salad can be made up to a day ahead. To cook the grains, use half a cup of each grain and follow the directions below, cooking each type of grain separately. For farro and wild rice, cover generously with water and bring to a boil. Cook until just tender, about 20-40 minutes, adding more water if necessary to keep the grains submerged. Drain and rinse with cold water. For quinoa, rinse and bring 1 cup of water and ½ cup of quinoa to a boil, cover and simmer until water is absorbed, about 12 minutes.
MORNING MINT MEDLEY TEA 3 c. water 1 T. peppermint 1 T. lemon balm 1 t. spearmint 1 T. orange peel 1) Place herbs and water into a pot with a lid. 2) Bring water and herbs just barely to a boil and then remove from heat. 3) Let herbs steep for ½ hour. 4) Using a metal strainer, remove the herbs from the pot and pour the tea into a cup. 5) Pour the tea back into the pot and gently reheat it over low heat. 6) Drink warm. 7) Keeps for up to two days in the refrigerator.
HIGH ENERGY SNACKS Serves 15 ½ c. toasted sunflower seeds ½ c. toasted chopped walnuts ½ c. chopped dried apricots ½ c. raisins 1 ½ c. almond butter 3 T. honey ½ t. sea salt Zest of 1 orange Shredded coconut 1) Mix all ingredients in a bowl until incorporated. Roll into 1-inch balls and enjoy! Roll in shredded coconut. Store in a tight container in the refrigerator for up to a week. Variations: Use any dried fruit, nuts and seeds in place of the ones listed in the recipe, making sure to keep them all one size. You can also add chia seeds, hemp seeds and flax meal, and tasty herbs like cardamom, cinnamon, ginger, cloves and nutmeg to add extra nutrient value.
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Co-op
Member Days
May
to May
11 19
April
20-22
Members choose a day to save 10% off all purchases.
Shop Bulk to reduce packaging. Reuse your bags and containers to cut waste even more!
Not a Co-op member? Join today to enjoy your discount!
Explore more than 700 items in the Co-op's Bulk Department! *excludes bulk water & eggs
There is something for everyone during
CREEK WEEK April 4–13, 2019
GET YOUR COMPLIMENTARY
Find out ab out activit ies and Coun ty-w creek clea ide n-up
Saturday, April 13
AT SACRAMENTO NATURAL FOODS CO-OP! Register Online! creekweek.net
Your Local Guide to Wellness, Balance, & Transformation: Holistic & Wellness Practitioners Yoga Studios • Healthy Restaurants Counseling & Guidance • Natural Beauty Classes, Events, Mixers • And More!
Also, visit us online at:
iLoveWellBEing.com
THE FORK MAGAZINE SPRING 2019
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on the horizon
connecting food, health & the environment
Photo Credit: Rebecca Le
“Joy is not in things; it is in us.” —Benjamin Franklin
Save the Date!
Summer Day Camp ‘19
Experience the wonders of nature at the American River Ranch
Wellness Wednesday
Yoga on the Farm Drop-in 60 minute yoga class with Summer Ward is held every *Wednesday at 8am. Meet in the Outdoor Theatre. This class is open to all levels. The class will be a blend of breath work, along with intentional movement. Summer’s style is grounded in nature, intuitive and accommodating to all who attend. Bring your own yoga mat. Suggested donation is $10. Pay instructor. No one turned away for lack of funds.
Year-Round Garden Team Looking for a fun way to get some exercise, fresh air and sunshine? Play, make friends, get your hands in the soil and nourish your spirit. Volunteers are welcome every Wednesday 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. Volunteers support 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 after for a free herb talk and tea with Kellan at 12:30pm
Become a CSA Member
Srping/Summer shares are available for info call (916) 363-9685.
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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
We’ve got something for everyone at Soil Born Farms. To view a complete schedule of spring activities or register for a walk, class or a course visit soilborn.org. Cooking Out of the CSA Box Wednesdays, 6-7:30 pm April 17 • June 5 Family Herbalist Course Beginners Program Second Saturdays • 10 am-4:30 pm April 13 • May 11 • June 8 July 13 • August 10 • September 14 Herbal First Aid Tuesday, April 16 • 5:30-8:30 pm American River Herb Walk Saturday, April 20 •10:30 am-12:30 pm A-Buzz With Life, Bringing Pollinators to Your School Garden Wednesday, April 24 • 3:30- 5:30 pm Families on the Farm: Spring in the Garden Saturday, April 27 • 9:30 - 11:30 am Homegrown Herbalism Course Wednesdays, May 8, 15, 22 and 29 • 5:30-8 pm The Summer Herbal Tuesday, June 4 • 5:30-8:30 pm Creating a Plan for a Sustainable School Garden Tuesday, June 18 – Wednesday, June 19 • 9 am-3 pm Intermediate Urban Backyard Beekeeping Saturday, June 29 • 10 am-3 pm Birds Walks with Naturalist Cliff Hawley Get to know the birds and critters that make their home at the American River Ranch. $8 Saturdays, 8 am-10 am • April 6 & June 8
A Day on the Farm
Sunday, May 19 • 10am-3pm
SACRAMENTO NATURAL FOODS CO-OP
We are offering multiple new summer day camps this year for youth in pre-K through high school. Youth will have opportunities to re-connect with the land and themselves while building community in a beautiful place, make new friends and have fun tending the land and getting dirty in the garden, harvesting food to cook and eating together or listening and looking for wildlife, creating art with nature or learning survival skills. Scholarships are available. Spaces are limited, register today.
Saturdays at the Farm
2140 Chase Dr. right off the bike trail next to Hagan Park. Stock up on fresh from the field produce at our Farmstand. We feature specialty items from local farms, Grindstone Bakery breads, culinary herbs and seasonal veggies from our greenhouse, medicinal herbs and succulents. 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. It’s the perfect pit stop along the American River bike trail. Check our website for details about live music, classes and seasonal hours. Artists and photographers are welcome.
Field Days
Volunteers help with weeding, harvesting and seasonal tasks that support our farmers. Saturdays from 9:30 am–12:45 pm Sign up in advance for a fun way to work up a sweat and get fit.
HOURLY FINANCIAL CONSULTING
Bert H. Brooks, D.V.M.
Melissa Brooks, B.S.
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530 666-7322 15200 County Rd. 96B holisticvet@hughes.net free email consultations
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www.cchvs.com
Woodland, CA95625
By appointment only. El veterinario habla español.
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916.444.2233 2012 H Street, Suite 200 Sacramento, California
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THE FORK MAGAZINE SPRING 2019
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SACRAMENTO NATURAL FOODS CO-OP
Advertisements in the Co-op Class Schedule are paid for by the advertiser and do not imply endorsement of any product or service by the SNFC Board, management or staff. A copy of the ad policy is available at the Customer Service Desk at the front of the store. To place an ad, please contact: Austin Cunningham 916 732-3143 ads@sac.com
THE FORK MAGAZINE SPRING 2019
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A Day on the Farm Learn, Eat & Celebrate!
Farmstand
Sunday, May19 10am to 3pm
Plant Sale
American River Ranch
seasonal organic fruit, vegetables, herbs, flowers and farm products. Open every Saturday from April 6 to Dec. 14.
purchase organic vegetables, herbs, flowers, succulents and native plants
2140 Chase Drive, Rancho Cordova Next to Hagan Park.We encourage you to bike or walk to event.
Classes & Workshops Farm Tours & Nature Walks Garden Activities & Games Face Painting & Entertainment Community Education Tables Mind X, Millington Strings, More Fun for Babies & Toddlers Morning Food, Snacks & Lunch
More information:
soilborn.org
Payable at event entrance.
Photos: Regina Miesch, Alyssa Kassner, Joan Cusick