Class Schedule Spring 2019 by Sacramento Natural Foods Co-op

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

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. 2

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

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

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

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

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

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

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

Vegan Nutrition

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.

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

Tues

23 APRIL

6 TO 8PM

Tues

M AY

6 TO 8PM

Fearless Fish

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

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

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 2

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

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

Cooking With Ancient Grains

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

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

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

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

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

MONDAY

SESSION

MONDAY

FRIDAY

JUNE 24 TO

JULY 15 TO

JUNE 28

JULY 19

FRIDAY

SESSION

JULY 22 TO

JULY 26

AUG. 5 TO

AUG. 9

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

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

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

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.

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

711

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.

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

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.

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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

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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