SUMMER 2016
| SUMMER ON THE GRID
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GENERAL MANAGER’S MESSAGE
Published quarterly by SNFC 1900 Alhambra Blvd. Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800 Fax: 916-455-5723 sacfood.coop General Manager Paul Cultrera Managing Editor Jennifer Cliff Assistant Managing Editor Julia Thomas Proofreaders Julia Thomas, Jolie Laudicina Art Production Anneliese Kaufman, Adam DeGroot, JaClare Williams, Nate Grundmann Photography Adam DeGroot, Nick Conn Cover Art Nick Conn, JaClare Williams Ad Manager Austin Cunningham Contributors Angela Borowski, Paul Cultrera, Dawn Dunlap, Terese Hollander Esperas, Christie Goodfellow, Stacie Larkin, Jolie Laudicina, Steven Maviglio, Sarah Moody, Christina O’Hara, Julia Thomas, Janet Zeller Board of Directors Joel Erb, Board President jerb@sacfoodcoop.com Chris Tucker, Vice PresidentTreasurer ctucker@sacfoodcoop.com Ann Richardson, Vice President arichardson@sacfoodcoop.com Steven Maviglio, Secretary smaviglio@sacfoodcoop.com Ellen McCormick emccormick@sacfoodcoop.com Michelle Mussuto mmussuto@sacfoodcoop.com Mike Phillips mphillips@sacfoodcoop.com
Construction of our new store is on schedule, and barring any further surprises we should be ready to open it in late August. Virtually all of the equipment and fixtures in the relocated store will be new and will be arriving during the month of June. Our plan is to close the current store for two days before we open the new one. While closed, we’ll move whatever small pieces of equipment that we plan to take with us and get the new store ready for opening day. While we’ll have an opening day celebration, we plan to hold a much larger grand opening in early October once we have had a chance to settle into the new facility. Along with the new store, we’re also planning some changes to the owner discount program. Currently all Co-op owners are eligible to earn the following discounts: • Category Discount: Each month a different category of products is discounted by 5%. • Owner Appreciation Discount: Owners choose the day during November and May each year when they receive a 10% discount on the total of their purchases made that day. • Seasonal Owner Bonus: Once every season, owners choose the day when they receive a 10% discount on the first $100 worth of that day’s purchases. This discount is credited to the owner’s share account until an owner reaches the $300 fair share investment. • Case Discount: 15% case discount on items purchased in case quantities Over the years, we have found that Co-op owners are often confused by these various discounts, especially by the Seasonal Owner Bonus. Owners often don’t recall if they have used the discount, and the fact that it is limited to the first $100 of their purchase when used and that it is credited to their owner’s share account lends to its being overlooked and underutilized. After discussing the issue, the Board and the Co-op’s managers have decided to do away with the Seasonal Owner Bonus and to replace it with two additional Owner Appreciation Discount months. This change
will take place at the start of our next fiscal year on September 26. In addition to November and May, we’ll begin to offer it during January and August as well. The number of owners using the Owner Appreciation Discount has consistently been higher than those using the Seasonal Owner Bonus. Also, because the Owner Appreciation Discount has no upper limit and is received in full when used as opposed to being credited to an owner’s share account, we believe that this change will result in a more useful benefit. It should also help to make our discount system easier to explain. Along with a new store and a new discount system, we’ll also be welcoming a new General Manager in the next few months. My employment agreement ends on October 31 each year. I had already told the Board of Directors over a year ago that I had planned to stay on for up to a year after the new store opened. Not wanting to end up employing two GMs at the same time, the decision was made to not extend my agreement and to begin the search for a new GM sooner than later in order to have the new person in place before my term expires. A committee has been formed and has been at work with a recruiting firm to find candidates for the job. I’m confident that the success of our Co-op and our brand new store will attract a qualified person who can take over where I leave off. I’ll still be around for a while so I’ll save my goodbyes for later. But I do want to thank all of our managers who have already been doing double duty running their departments while attending to the thousands of details needed to get the new store open, and to our entire staff in advance for the amount of change that they will be asked to deal with as we pick up and move into a new reality.
-Paul Cultrera
Our cover was inspired by local Instagrammers who shared shots that capture the feeling of Sacramento in the summer. Thanks to @soil_born_farms; @ful.filled; @tourdedrone; @vincewilcox; @recipestonourish; @faithmari; @rinky_dink_ranch; @themintyrose; @urbanfarmstead; @dailyflourish; @kitchen_miranda; @redbread; @russosabroad; @hayley_themidtownpup, and Cian Ward for contributing.
C O - OP A F FA I R S
CO-OP TO SAY FAREWELL TO PAUL CULTRERA AFTER 18 YEARS By Joel Patrick Erb, Chris Tucker, Ann Richardson, Steven Maviglio, Ellen McCormick, Michelle Mussuto, and Mike Phillips
Dear Co-op Fellow Owner/Members, We must share the difficult news that Paul Cultrera will be retiring from his role as our General Manager this October 31, 2016, following the conclusion of his latest employment contract. We have known for more than a year that Paul would be retiring from his position at the Co-op at some time following the opening of the new store location, and the challenges of opening that new store have kept our thoughts of this transition at bay during the last few years. While it is said that change is the only constant in life, it seems like the only constant at the Co-op is Paul. He has been our General Manager for nearly 20 years and has been the embodiment of the store through these years of growth, success and integrity to its mission. For many of us it is very difficult to imagine the Co-op without Paul’s day-to-day contribution, because we have never experienced it. He will be greatly missed. We also wanted to answer two questions that go hand in hand with this news: First, the Board of Directors has begun to search for our first new General Manager in two decades. Paul has agreed to help through the transition after October and has been a great resource for us as we have commenced this process. We appreciate your input and good wishes as we undertake this critical task; rest assured that it is something we have and will continue to put much thought, enthusiasm and due consideration into.
Second, one of the many legacies Paul leaves behind is a fantastic team. As a Board, we feel confident in the strength and dedication of our incredible management team and staff. This is an exciting year for us as we near completion of our new store—created in large part by Paul’s vision and leadership—and prepare to welcome Co-op owners and customers to this incredible new space. As members of the Board, we are merely temporary representatives of the Owners. It is difficult in this role to find sufficient words for, or even to feel qualified to bestow, the gratitude and goodwill owed to a person who has made this cooperative such a large part of his life’s work. Please join us during the months to come in wishing Paul congratulations for the completion of his work with us, and the very best wishes for the years to come. Paul may not be one for parties, but perhaps we can convince him to join a celebration in his honor in the months ahead. He will leave us with a legacy of service, hard work, commitment to success and, tangibly, a beautiful new facility. If you have any questions regarding the transition, please feel free to forward these to the Board of Directors at board-of-directors-group@sacfoodcoop.com.
In cooperation, Sacramento Natural Food Cooperative Board of Directors
I DAY STORE HOURS HOL HOURS Open Daily for You • 7am-10pm
JULY FOURTH 7am-7pm LABOR DAY 7am-7pm
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BOARD BUSINESS
BOARD NOTES
Submitted by Steven Maviglio, Board Secretary
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Several Board members attended the national Consumer Cooperative Management Association’s annual meeting in June. The meeting is an opportunity for Board members to learn from other cooperatives about their success, learn the latest trends in the grocery industry, and hone leadership skills.
he “Future of California Farming” was the topic of the June Quarterly Owner Meeting. It featured Sara Bernal, Program Manager for the Center for LandBased Learning’s West Sacramento Urban Farm Initiative, Shayne Zurilgen of Fiery Ginger Farm, and Fred Blum of Flowerstone Farm. Also on the docket was the awarding of the Co-op’s Community Fund and the introduction of Boardnominated candidates for this year’s Board of Directors elections. The next quarterly meeting will be Meet the Candidates night on August 2, where owners can hear directly from Board candidates and also about any proposed changes in Co-op bylaws. Each month, the Board reviews reports from the General Manager on the Co-op’s performance in various sectors as part of our Policy Governance program. In the last few meetings, the Board approved the GM’s plans for protecting the Co-op’s assets, staff treatment and compensation, and the store’s financial condition. The Co-op continues to be on sound financial footing, with the Board and GM working to plan for the challenges ahead, including the relocation of the store and the expected opening of a large Whole Foods store in Midtown in 2018. The Board voted to increase the stipend for the Board secretary to the same level as that of vice president. A full review of Board compensation is being conducted by a task force consisting of past Board presidents. It expects to make its recommendations to the Board later this year.
Board members will be in the Co-op during the next few months to answer your questions about Preferred Shares. Purchase of these shares is a good deal for you (interest rates above what you’ll get at your local financial institution) and a good deal for the Co-op (financing through our owners reduces our financing costs from the bank). Details and application forms are on the Co-op website and at the Customer Service Desk. We are accepting applications to serve on the Board’s Election Committee. This committee meets just a few times each year and is responsible for counting votes in the Co-op election in September. Participants earn worker hours that provide discounts in the store. If interested, please contact Steve Maviglio, Board Secretary, via the Board contact form at sacfood.coop. Board meetings are held at 6 p.m. on the first Tuesday of every month in the Community Learning Center. Owner comment on Board business is always welcome at our Board meetings, both at the beginning of the meeting and at its conclusion. Quarterly owner meetings also provide opportunity for owners to raise any issue to the Board or the General Manager.
PROGRAM DONATIONS FEBRUARY- APRIL ‘16
FOOD SHARE $1,088
$1,359
$98
$126
$3,588
Food Share helps to feed the hungry in Sacramento through four local charities including Loaves & Fishes, Sharing God’s Bounty, the Salvation Army and the Sacramento Food Bank & Family Services.
One Farm at a Time works in partnership with the Sacramento area local food community to raise funds to protect and preserve small farms and help sustain family farming.
Sacramento Cooperative Community Fund serves as a means for Co-op owners and shoppers to make donations to an endowment that donates to local non-profit organinizations.
Make Every Day Earth Day Every time you bring in your own bag, the Co-op donates five cents to one of six non-profit or environmental groups.
To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total, or drop your change into boxes at any register.
To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.
Soil Born Farms Urban Agriculture Project is working to strengthen and support local food systems by educating youth and adults about food, nutrition, sustainable living and ecological farming.
To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.
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To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.
To donate, bring in a bag or choose to not use one; you will receive a token at the register to donate to the organization you choose.
BOARD PERSPECTIVE Keep the “Cooperative” in our Co-op By Steven Maviglio, Board Secretary My first experience with a food co-op was in college during the late 1970s. Housed in what looked like an abandoned factory in a working class Boston neighborhood, this co-op wasn’t very pretty: big industrial buckets of grains, beatenup cold cases, and a selection of five cheeses that had to be bought in five pound chunks. But what it lacked in curbside appeal it made up for in community. In addition to being a hotbed of progressive politics, co-op members all put in regular volunteer hours to build the business. Members gathered regularly to talk about our food supply system, the evils of Monsanto, and how we could better serve our community. Keeping the store afloat financially was critical. But it wasn’t the only thing important to us. Community was. Fast forward to 2016 at the Sacramento Natural Foods Co-op. Our sales are approaching $35 million and we are poised (finally!) to move to a sparkling new location. We add about 100 new owners each month, are active supporters of farm preservation efforts, and partner with many organizations in our community. That’s a lot of which to be proud. Yet the temptation exists to turn our full attention to paying back bank loans and generating higher profits. Indeed, I’ve talked to many owners who are afraid the Co-op will “go corporate” as it increases in size, and that they will lose the intimacy of their shopping experience at our current location.
But I am confident we won’t lose sight of what our founders intended our business to be 43 years ago: a cooperative business model with a vibrant membership built to serve our community. Being a cooperative should be a potent marketing arrow in our quiver in the face of increased competition. It’s something Costco or Save-Mart can’t offer. The largest consumer retail cooperative in America certainly knows that. Recreational Equipment Inc. (REI) recently re-emphasized its roots by putting “Co-op” back into its logo, just as it had it in the 1970s. Our Board, staff and management are dedicated to ensuring we never let our Co-op owner cards be the equivalent of a Safeway card, good for discounts and little else. But the burden is also on all of us as owners. Remember to vote in Coop elections. Attend our owner meetings. Invest in our Co-op through Preferred Shares. Join our efforts to support public policy on food issues. Since my college days, I’ve been a strong believer in the co-op model because it offers democratic control and community benefits. (Being in a co-op is in my blood; my great-grandfather started a still-flourishing olive oil co-op in Monopoli, Italy more than a century ago!) I look forward to our new location attracting new owners who will join us in supporting an enterprise that serves its members in ways other than just the bottom line. Because that’s what our Co-op is all about.
FEB.-APR. ‘15 GROSS SALES $8,478,027
FEB.-APR. ‘16
+1.2% $8,581,278
3,114 AVG. DAILY CUSTOMER COUNT
-0.7%
AVG. PURCHASE PER CUSTOMER $29.91
+2.1%
OWNER DISCOUNT $146,222
+32.5%
OWNER INVESTMENT, NET $33,700
+45.1%
TOTAL CURRENT OWNER EQUITY $2,295,535
3,093
$30.53
$193,812
$48,885
+5.1% $2,412,519
RETURN ON INVESTMENT 25.5%
+26.1%
TOTAL PREFERRED SHARES $1,500,000
+52.2%
TOTAL NUMBER OF CURRENT OWNERS 8,299
+5.8%
32.1%
$2,283,050
8,780
Owner Discount defined as the Owner Appreciation Day discount, Owner Dividend Day discount, monthly category discount, Seasonal Owner Bonus, and the 15% case discount. Monthly Owner Investment includes new joins, investment installment payments, equity invested in the Call for Cash program, and withdrawals. Return on Investment defined as the Owner Discount annualized and divided by the Current Owner Equity Investment. New Joins in February - April ‘16 = 275
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Escape Everyday Stress with a Peaceful & Memorable Experience
Spa Packages Massage Therapy Body Treatments Skin Care Nail Services Gift Certificates
Special: All Coop members receive $10 off any service of $55 or more. Celebrating 15 Years in Business! Open Tuesday–Saturday 4250 H Street #1 • 455–6200 • blueskydayspa.com
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F I S H , M E AT A N D P O U LT R Y
FA ST & FR ESH! GRILLED CHICKEN
1) 1) 2) 2)
3)
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Education that inspires. Education that transforms. Education for life.
Sign up for our
SUMMER CAMPS! Ages 3 to 15
7450 Pocket Road, Sacramento (916) 427–5022 • www.camelliawaldorf.org
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WINE, BEER & CHEESE
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WELLNESS
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EXOTIC
PLANTS
Come in for great variety & friendly, knowledgeable staff!
20% off for Co-Op customers with this ad! In-store only.
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916.922.4769
1833 Howe Avenue Sacramento, CA 95825 wwww.exoticplantsltd.com
Paleo
So Delicious
Passion Pops
CocoWhip dairy free gluten free Non-GMO Project Verified kosher vegan
Luna & Larry’s
Organic Coconut Bliss
Sambazon
Superfruit Packs
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CO-OP IN THE COMMUNITY
food fun
co-op
all over town
By Dawn Dunlap, Co-op Community Nutrition Programs Manager
A
Sacratomato Festival
14th Annual Fundraiser
Visit the Co-op at the Sacratomato Festival at Sutter’s Fort. The Co-op will feature gorgeous organically grown tomatoes and celebrate all the reasons why Sacramento is the ideal place to grow these beauties.
Soil Born Farms has hosted this showcase of the trailblazers in the farm-to-fork movement for fourteen years, and the Co-op has been there since the beginning!
Farm to Every Fork
Farm-to-Fork Festival
ccording to the most recent U.S. Census Tract data, the Latino population is now California’s largest ethnic group with over 15 million residents. With close to a quarter of Sacramento’s population being Latino, many of the organizations that our Co-op Community Kitchen partners with serve a large number of clients who primarily speak Spanish. Over the past four years, we have partnered with Wellspring Women’s Center to provide our free nutrition and cooking education program to the more than 200 women that the Center serves. Thanks to assistance from Wellspring and Co-op owner-worker Deb Fountain, our materials and lesson plans have been translated to better serve this population. One of our newest instructors, Delfina Vargas, has seen the positive impact these classes are having. Student Rocio Ortega shared with the class that with her regular diet of sugary foods, soda and white bread she felt sluggish, but when she cooked the recipes that she learned in class, “she felt energetic and wanted to go for walks and play with her kids.” She said her husband felt better after eating these meals, too. Making changes to improve diet takes time, but by providing hands-on experience preparing and tasting healthy meals, Co-op Community Kitchen classes appear to be translating well!
The Co-op is proud to participate in this special communal commitment to end hunger in our region. Ticket sales support SHOC (Sacramento Homeless Organizing Committee), Oak Park Sol, Angels of the Field and Slow Food Sacramento.
Join us in celebrating our region’s fabulous diversity of food and agriculture at the Farm-to-Fork Festival on Capitol Mall from 11 a.m. to 6 p.m. The Co-op’s booth will feature local farms and treats from your communityowned grocer!
The Co-op Community Kitchen partners with non-profit organizations serving lowincome individuals and families to provide a free 4-week hands-on nutrition and cooking education course focused on how to prepare nutritious low-cost meals. To learn more about this program or find out how to become a volunteer educator, visit sacfood.coop/communitykitchen.
Our Co-op is a vibrant part of Sacramento’s growing food community; we hope you’ll join us at one of these fun events!
Saturday, July 23
Saturday, September 10
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Autumn Equinox Celebration
Saturday, September 17
Saturday, September 24
CO-OP IN THE COMMUNITY
GETTING FIT WITH T
FLEET FEET
he Co-op is partnering with Fleet Feet Sacramento to make fitness fun! The No Boundaries Program helps locals reach the goal of walking or running a 5k or 10k. As the official food and nutrition partner, the Co-op will offer snacks, create recipes and teach participants about options for healthy eating while training. The summer program starts July 30. For more information or to sign up, visit fleetfeetsacramento.com/ noboundaries.
g n i k o o C p Cam AT
E
verything tastes better when you eat outside— especially when co-ops collide! Sacramento Natural Foods Co-op is proud to partner with our fellow co-op, REI, to present summer cooking classes specifically designed for camping. We’ll pair Co-op ingredients with REI equipment for delicious results. Classes held at Sacramento REI at 1790 Expo Pkwy.
RE I
Co-op chefs will be at REI for these fun classes: Gourmet Camp Cooking
Ultimate Camp Breakfast
Thursday, July 7 7-8:30 p.m. Instructor: Adam G. Lovelace
Tuesday, July 12 7-8:30 p.m. Instructor: Dionisio Esperas
Visit rei.com/stores/sacramento to register.
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a benefit fundraiser for KVMR
KVMR PRESENTS
&
07
07
Dr. Priscilla Monroe, RN, ND Naturopathic Doctor
NATURAL HEALTH CARE FOR THE ENTIRE FAMILY Allergies • Women’s Health Care • Nutrition Chronic Sinus Problems • Bio-identical Hormones Herbs • Constipation • Frequent Colds • PMS
NEWS & REVIEW BUSINESS USE ONLY DESIGNER
MARKETPLACE
ISSUE DATE
ACCT. EXEC.
5025 #205 kS J Street. SPEC16 AD Sacramento, CA 95819 Free Parking 916-448-9927 FILE NAME REV. DATE jODETTES_SPEC16R1 drpjmonroe@gmail.com10.09.14 • DrPriscillaMonroe.com
Friday-Sunday
SEPT 30-OCT 2
2016
Nevada County Fairgrounds Grass Valley Friday Free Youth Arts Program Friday Night Event tba Saturday-Sunday World Class Musicians
USP (BOLD SELECTION) PRICE / ATMOSPHERE / EXPERT / UNIQUE PLEASE CAREFULLY REVIEW YOUR ADVERTISEMENT AND VERIFY THE FOLLOWING: AD SIZE (COLUMNS X INCHES) SPELLING NUMBERS & DATES CONTACT INFO (PHONE, ADDRESSES, ETC.)
featuring
AD APPEARS AS REQUESTED APPROVED BY:
Alasdair Fraser & Natalie Haas The Elders Wake the Dead
SUN. ONLY
a benefit fundraiser for and Presented by
Molly’s Revenge The Jeremiahs The Angry Brians Jocelyn Pettit & much more
Get Info, Buy & Print Tickets online at 105.1 TRUCKEE 104.7 WOODLAND KCPC 88.3 CAMINO WITH SUPPORT FROM
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kvmr.org/celticfestival or call 530-265-9073
S OI L B OR N FA R M S
on the horizon
summer ’16
photo credit: Joan Cusick
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.
www.soilborn.org “When we see land as a community to which we belong, we may begin to use it with love and respect.” —Aldo Leopold
Justin harvesting basil.
Saturdays @ the Farm
Our American River Ranch Farmstand open 8 am-12:30 pm has a delicious selection of whatever is in season! You can’t beat the flavor of fresh from the field produce. Our culinary team offers simple recipes featuring vegetables at their peak for you to taste. Enjoy Equal Exchange coffee, Magpie Café baked goods, Fat Face popsicles and more. We feature specialty items from local farms, plants from our greenhouse and practical gifts. Check our website to find out what produce is available each week and learn about fun activities, live music, tours and classes that are happening at Soil Born Farms. Take a 9 am outdoor yoga class led by a variety of instructors ($10 donation). Interested in a new way to get fit? Sign up and join our volunteer field crew from 9:30 am-12:45 pm. Stop by every Saturday and enjoy a country experience in the city. We encourage you to bike to the farm, bring your shopping bag, and take a walk around the farm. It’s a great way to start the day.
American River Ranch
2140 Chase Drive Right off the bike trail next to Hagan Park. Open to the Public Monday-Friday, 8 am-5:30 pm; Saturday, 8 am-3:30 pm; Sunday Closed
Save the Date!
For the complete schedule of classes, events, volunteer opportunities and to register visit soilborn.org The Art of Home Cooking: Sauce, Salsa, and Spice Wednesday, July 13 • 6-8 pm Beekeeping II Saturday, July 16 • 8 am-noon Cooking Out of the CSA Box Wednesday, July 27 • 6-7 pm Elderberry Evening Wednesday, July 27 • 6:15-8:30 pm Beyond Cleansing: Rebuilding and Strengthening Foods and Herbs Saturday, August 6 • 9:30 am-12:30 pm Seed Saving Saturday, August 20 • 2-4:30 pm Bird Walk Saturday, August 27 • 8-10 am
Family Herbalist Course Beginners Program with Rev. Candis Cantin
Learn the basics of Western Herbology while integrating it with Ayurvedic and Traditional Chinese medicine. This six-month course will include medicinemaking, plant ID, how to treat acute ailments, use of tonic herbs and food for strengthening vitality, as well as how to harvest local herbs for medicine. Includes herb walks around the farm and the American River. Course begins October 8. Early bird price ends 9/8.
After School Program for Teens
September 14 – June 14, 2017 3:30-5:30 pm (2nd Wed. of each month) This is an opportunity for young women ages 14-18 to engage with the outdoor world and deepen their connection to themselves, their environment, their health and each other. Experiences will build community and support teens in healthy transitions toward adulthood. Through interactions with the land, we aim to empower young women to build inner strength and confidence, as well as learn valuable leadership and life skills. The program will include gardening, nutrition, cooking and eating together. We will draw upon the wisdom of the Native People of California while wild harvesting for food, medicine, and crafts and exploring the American River Parkway. Early bird price $125 (for 10 sessions) $150 after 8/14. More info:Alyssa akassner@soilborn.org
Fall Gardening Clinic & Organic Plant Sale
Saturday, September 3 • 8 am-3 pm
14th Annual Fundraiser
Autumn Equinox Celebration Saturday, September 17
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Camp Pollock: · Camp Pollock Service Days – Every Saturday 9:00am-1:00pm · Riverside Concert Series – July 7, August 4, September 1 Now open to the general public 7 days a week from dawn to dusk and to rent for private and public events.
Deer Creek Hills (DCH): · Monday Nite Mt. Biking – Every Monday through October 2016 · Docent Led Mt. Biking – June 18, July 16, August 20, September 17 · Docent Led Hikes – September 24 (Trifecta of Fun) Please visit our website for detailed information on all events and times. Early registration is always advised sacramentovalleyconservancy.org
The Sacramento Valley Conservancy has protected more than 17,000 acres in the Sacramento area since 1990. SVC – Open Space. For all. Available now!! 2016 Season Pass for DCH and Camp Pollock – $50
Advertisements in the Co-op Fork 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.
The Co-op contributes a percentage of sales to local schools and nonprofits every time you shop with a registered debit or credit card.
Sign up today at www.escrip.com
To place an ad, please contact: Austin Cunningham 916 736-6800 ext. 143 ads@sacfoodcoop.com
American River Ranch American River Ranch
Farm Stand Farmstand Featuring fresh, seasonal, local Featuring fresh, seasonal, local and organic vegetables and fruit and organic vegetables and fruit American River Ranch American River Ranch
2140 Chase Drive, Rancho Cordova 2140 Chase Drive, Rancho Cordova (right nextnext to Hagen Park)Park) (right to Hagen
www.soilborn.org www.soilborn.org Saturdays: 8 am–12:30 pm through Nov. 19 (Cash & EBT accepted)
Saturdays 8 am to 1pm
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RD
ANNUAL
YOU’RE INVITED ROAD 84A, CAPAY, CA 95607 • goodhumus.com
DESSERTS • RAFFLE
REFRESHMENTS
TUESDAY AUGUST 2nd • 7 to 9 pm
CO-OP COMMUNITY • LEARNING CENTER
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Cooking Classes
COOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MORE Our program offers something for everyone. Cooking classes include a sample-sized portion of each dish prepared.
CLASS REGISTRATION All classes and events are held in the Co-op Community Learning Center & Cooking School at 1914 Alhambra Blvd. unless otherwise noted. Pre-registration is required for all classes. Fees are due at the time of registration.
ONLINE sacfood.coop
BY PHONE
Call Brown Paper Tickets 24 hours a day 800-838-3006
QUESTIONS ABOUT OUR CLASSES
Call 916-868-6399 from 9am- 5 pm
CHILDREN IN CLASS FINISHES
We proud– to offer 2NDare FLOOR MEZZANINE cooking classes designed especially for students aged 4-16. Students over 16 are welcome to attend most cooking classes designed for adults, accompanied by a parent or with written permission. If you would like your child to attend an adult cooking class, please request prior approval by calling 916-868-6399. We ask that babies and small children are not brought to class.
*photo is a conceptual design and is subject to change.
Coming Soon! We at the Co-op are gearing up for the move to our new location—and that includes not just the store, but our Community Learning Center & Cooking School too! As we transition into our new space, our adult program will be abbreviated this summer. We are offering some of our most popular classes in July and August,
three sessions of our Kids & Teens Summer Cooking Camp, as well as a Teen Cooking Camp. Then we will take a break to get ready to welcome you to our new store and classroom. Stay tuned for a full lineup of cooking classes, wellness workshops and community events this fall!
Good Health in a Bottle: Kombucha
In the Kitchen with Ame: Small Plates, Big Flavors!
Hand-Made Pot Stickers
Wednesday, July 6 6-8:30 pm • $35, $25* Discover the healing power of kombucha. You will learn all about crafting this sparkling, detoxifying fermented tea that is loaded with active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. You will leave class with your own mother culture and a customized brew to start your first batch. Sacha Laurin
Thursday, July 7 6-8:30 pm • $49, $40* Chef Ame leads us in creating delectable small plates that celebrate the seasonal harvest. Learn some of her restaurant tricks and techniques as we make zucchini and eggplant involtini with Halloumi; chilled corn soup; mini chickpea pancakes with cherry tomato basil bruschetta, and roasted tomato, peppers and feta en papilotte. Ame Harrington
Saturday, July 9 2:30-5:30 pm • $49, $40* Pot stickers can be stuffed with almost anything—add a variety of dips, and the possibilities are practically limitless! In this hands-on class, Sawako shares her recipes and guides you in making shrimp and vegetarian pot stickers. You will learn ideas and tips for modifying this recipe so you can make your own spring rolls, wonton soup and more. Sawako Ama
CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable with less than a 48-hour cancellation notice. We reserve the right to change any menu 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.
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CO-OP OWNERS 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 Co-op owners. Learn more about Co-op ownership at sacfood.coop/ownership hands-on class, otherwise all classes are demonstration.
a vegetarian menu
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a vegan menu
a gluten-free menu
Cooking Classes Gnocchi Workshop
Filled Pasta Workshop
Monday, July 18 6-8:30 pm • $49, $40* Gnocchi are delectable little Italian dumplings. Lucia teaches us how to craft light and fluffy gnocchi by hand, and top them with a variety of delicious sauces. We’ll make a classic potato gnocchi; polenta gnocchi with tomato cream sauce; spinach gnocchi with gorgonzola sauce, and ricotta gnocchi with olive oil and herbs. Lucia Oliverio
Thursday, July 21 6-8:30 pm • $49, $40* Learn to make fresh pasta the old-fashioned way with Lucia’s traditional methods. You’ll mix, roll and cut fresh pasta dough into various shapes and stuff them with a variety of tasty fillings. We’ll make a four-cheese tortellini with fresh herbs; mushroom mezzaluna, and spinach ravioli with a tomato-basil cream sauce. Lucia Oliverio
Veggie Burger Bash
Can Do! Tomatoes
Tuesday, July 19 6-8:30 pm • $49, $40* If you’re trying to cut down on meat, that doesn’t mean you have to give up one of summer’s classic pleasures! Learn how to make delicious vegetarian burgers using fresh and healthy ingredients: fabulous falafel; chipotle spiced black bean burgers; samosa burgers, and portobello mushroom burgers. Shankari Easwaran
Saturday, July 23 10 am-12:30 pm • $49, $40* This time of year, backyard gardens, farmers markets, and produce departments are overflowing with flavorful tomatoes. Preserve the summer harvest in your own kitchen so that it won’t fade into distant memory. Janet shares various techniques for canning fresh tomatoes and creating and canning salsa. We will also learn to make a zesty tomatillo-chile marmalade. Janet McDonald, The Good Stuff
Fresh Takes on Tacos Wednesday, July 20 6:30-8:30 pm • $49, $40* Lighten up tacos with fresh ingredients and bright flavors and never feel deprived! We’ll make coconut and lime shrimp tacos, spicy steak bahn mi tacos, charred kale and maitake mushroom tacos, smoked duck breast tacos with cherry chipotle salsa, and grilled avocado tacos with queso fresco. Terese Esperas
The Dr. & the Chef: Mediterranean Diet Monday, August 1 6-8:30 pm • $49, $40* There is an incredible body of research around the health-promoting benefits of the Mediterranean diet. In this cooking class, we’ll cover the cornerstones of the diet and celebrate its delicious flavors inspired by the season: lamb meatballs with avocado hummus and yogurt sauce; gazpacho; eggplant with sweet and sour tomato sauce; tabbouleh, and a summer galette for dessert. Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND
Instructor: LUCIA OLIVERIO
GNOCCHI
WORKSHOP
MONDAY
JULY
18
6 - 8:30 pm
HOMEMADE FILLED PASTA PASTA WORKSHOP BASICS
THURSDAY
JULY
21
6 - 8:30 pm
SATURDAY
AUG.
6
1 - 3:30 pm
BURGER BASH Learn to make vegetarian burgers using fresh and healthy ingredients.
TUES.
JULY
19 6-8:30PM
CLASS SCHEDULE SUMMER 2016
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Cooking Classes Sensational Sushi Wednesday, August 3 6-8:30 pm • $49, $40* Sushi can be fun finger food or elegant appetizers. Learn how to prepare perfect rice along with techniques for making hand rolls and maki sushi rolls. We’ll make a spicy California roll with avocado; a smoked-salmon hand roll with pickled red onions, and a seasonal veggie roll. You’ll eat what you roll, join us and have a great time! Dionisio Esperas
Fit to Eat: Seafood! Thursday, August 4 6:30-8:30 pm • $49, $40* Adding more seafood to the diet is recommended for almost anyone looking to maintain a healthy weight and fuel fitness. Certified fitness nutritionist Mayumi shares some tasty seafood recipes and the reasons why these gifts from the sea are so good for us: shrimp and avocado cocktail with spicy lime vinaigrette; mussels with white wine and garlic; whole trout en papillote, and lemon and paprika grilled sardines with seasonal vegetables. Mayumi Tavalero
Homemade Pasta Basics Saturday, August 6 1-3:30 pm • $49, $40* Lucia shares her secrets to perfect, homemade pasta. We’ll start by making a basic pasta dough, and then create three different fresh pasta dishes with complementary sauces and seasonal ingredients: farfalle pasta in a prosciutto and green pea sauce; garganelli pasta in a fresh marinara sauce, and orecchiette pasta with zucchini, tomatoes and fresh herbs. Lucia Oliverio
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The Art & Science of Cheesemaking: Mozzarella Monday, August 8 6-8:30 pm • $49, $40* Mozzarella is a fresh Italian cheese made in the pasta filata, or “spun paste” tradition. Join artisan cheesemaker Sacha Laurin for this hands-on class, using organic whole milk from Straus Family Creamery. Discover the fun and art of making and stretching your own mozzarella. Each student will learn how to make their own ball of mozzarella—perfect for summer caprese salads! Sacha Laurin, Winters Cheese
Tamale Party! Tuesday, August 9 6-8:30 pm • $49, $40* Join Chef Dio for this handson workshop where you’ll learn to make delicious tamales right in your own kitchen. We will start by making homemade organic masa, and then we’ll prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema. Dionisio Esperas
Dim Sum Workshop Wednesday, August 10 6-8:30 pm • $49, $40* Literally meaning, “to touch your heart,” dim sum consists of a variety of dumplings, steamed dishes, and other goodies. Learn to make a variety of dim sum in this fun hands-on class. We will make and enjoy these bite-sized treats together: chicken and shiitake mushroom pot stickers; pork siu mai (a Cantonese steamed dumpling), and vegetable spring rolls. Dionisio Esperas
CLASS SCHEDULE SUMMER 2016
Certified fitness nutritionist Mayumi Tavalero shares some tasty seafood recipes and the reasons why seafood is so good for us.
Vegan Indian Curries Thursday, August 11 6-8:30 pm • $49, $40* Sweet and spicy, creamy V and crunchy—curries are an explosion of flavors and textures. We’ll create vegan curries and accompanying dishes: chana masala— garbanzo beans cooked in a flavorful tomato sauce; aloo gobi—potato and cauliflower curry cooked with freshly ground spices; carrot salad— grated carrots with soaked mung beans seasoned with a hint of lime juice; mixed vegetable korma in a rich cashew nut sauce, and a sweetly spiced coconut burfi for dessert. Shankari Eswaran
THURS. AUG. 4 6:30-8:30PM
Homemade Gnudi Workshop Saturday, August 13 1-3:30 pm • $49, $40* Gnudi are not pasta, not gnocchi, but they are light, fluffy and delicious. Gnudi are essentially ravioli filling without the dough wrapped around it. If you like gnocchi, you’ll be a fan of gnudi, too. We’ll make spinach and ricotta gnudi with sage butter; ricotta gnudi in a pomodoro sauce, and Swiss chard ricotta gnudi with mushrooms. Lucia Oliverio
Kids and Teens
TUES. JUNE
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WED. JUNE
Designed for teens who are experienced in the kitchen and wish to hone their skills. Each day focuses on a different set of techniques, ending with a fabulous meal that we will all enjoy together.
9:30AM-1:30PM EACH DAY
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THURS. JUNE
30
G ¦ SAUTÉING KNIFE SKILLS ¦ STIR-FRYIN Chicken and Vegetable Stir-Fry, Pan Fried Asian Noodles Caramelized Bananas
BAKING: SWEET & SAVO
Sprouting
RY BREAD ¦ PASTRY
Sweet Potato Biscuits Rosemary Focaccia Summer Fruit Pie
HANDMADE PASTA & SAUC
ES
Handcut Noodles with Bolognese Sauce Herbed Ricotta Ravioli & Three-Herb Pesto Gelato with Raspberry Sauce
2016
$210, $180 Co-op owners
Pizza Party We will work together to make pizzas with homemade squishy tomato sauce and lots of toppings, and fruity kebabs with creamy coconut dip for dessert. $25, $20 Co-op Owners
Ages 6-9
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THURS. JULY
10 am - noon
FUN FARM on the
Each day’s menu will focus on a different cuisine from around the world. We’ll also take a break from the kitchen each day and incorporate ways to make fitness fun.
FRENCH MENU:
CHINESE MENU:
with Béchamel Sauce
Vegetable Spring Rolls
Savory Broccoli, Ham & Cheese Crepes Salad with Classic Vinaigrette Summer Fruit Galette
MEXICAN MENU:
Bean and Cheese Pupusas
Chicken Potstickers Stir-Fried Garlic and Sesame Green Beans
Create something special to take home
Almond Cookies
MEDITERRANEAN MENU:
Chicken Gyro Wraps
with Tzatziki Yogurt Sauce
Calabacitas
Greek Salad
Avocado Salsa
Baklava
Mexican Chocolate Brownies
Join the fun & explore the American River Ranch
Meet the farm animals
JUNE 20 - JUNE 24
Make a farm fresh snack
ITALIAN MENU:
Individual DIY Calzones
with Handmade Pizza Dough
Caesar Salad
JULY 11 - JULY 15
Strawberry Gelato
Ages 9-14 $350 • $300 CO-OP OWNERS
Mon. JULY 25 to Fri. JULY 29
9AM-1PM each day
SAT.
AUG. $10 $15 •Owners p -o o C ested Suggs 3 - 9 age
6
9:30-11:30 AM
Held at Soil Born Farms’ American River Ranch 2140 Chase Drive in Rancho Cordova
CLASS SCHEDULE SUMMER 2016
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Farm Classes
Garden to Vase: Growing Cut Flowers Saturday, July 9 10 am-noon • $25 Grow beautiful flowers right outside your home! We will focus on flowering perennials, natives and herbs that do well in our climate. Students will learn what works well for cutting as well as the basics of harvesting and arranging. Katie Koch, Flower Mama
Herbal First Aid Saturday, July 30 9:30 am-12:30 pm $25 (plus $10 materials fee, payable to the instructor in class) Empower yourself to handle non-emergency first aid situations using plants! We will discuss plants that can be used to address minor injuries and illnesses, learn to create home and travel first aid kits, and identify first aid plants you may find in the wilderness. We will make herbal preparations in class to get you started on your own kit. Daylin Wade
Fruit Tree Care Saturday, August 6 3-7 pm • $35 Proper care of fruit trees can boost their health and maximize their production. In this informational and hands-on workshop, we will cover early fall care, harvest techniques, and how to prepare your trees for dormancy. Leo Buc, Common Vision 6
Sowing the Seeds of Serenity
Herbs for Stress Relief and Relaxation
Growing Medicinal and Culinary Herbs
Saturday, August 13 9:30 am-12:30 pm $25 (plus $15 materials fee, payable to the instructor in class) Garden and art activities can help children manage their big feelings and fears. Teach children that the garden is a safe and welcoming place where they can leave their stress behind. You’ll learn to share resiliency skills, stress management skills, and self-soothing techniques that empower children and help them express themselves. You will leave with practical ideas that can help children ages 4 through 17. No art or garden experience is necessary! Amy Green
Saturday, August 20 9:30 am-12:30 pm $25 (plus $5 materials fee, payable to the instructor in class) Excess stress may lead to a wide array of illnesses and impact our enjoyment of life. Learn about herbal remedies that can help relieve stress and maximize well being. This class will include indoor lecture, hands-on crafting of herbal remedies, and, weather permitting, time spent outside with medicinal plants. Daylin Wade
Wednesday, September 7 5:30-8:30 pm • $25 Medicinal and culinary herbs in the home garden can add flavor to your meals, home remedies to your medicine cabinet, and beauty, diversity, and beneficial insect habitat to your landscape. This class offers classroom and handson instruction for growing an array of annuals and perennials, including how to harvest and use what you grow. Daylin Wade
Preparing a Fall Garden Wednesday, August 17 5:30-8:30 pm • $25 Summer is the time to start planning your fall garden! Sacramento has a perfect climate for growing a wide variety of vegetables all year. In this class you will learn about seasonal crops, fall garden tasks and how to ensure your garden is productive. Leave class with a fall garden plan and some cool-season seedlings to get your garden started. Shawn Harrison
Harvesting Water Wednesday, August 24 6-8 pm • $25 Learn to use the water you already have for outdoor irrigation of shrubs, trees and vegetable gardens. As water agencies restrict outdoor water use in response to drought, we can still have a vibrant landscape. Rainfall on our roofs and the laundry water from our washers can be used to keep a landscape healthy. Examples of integrated landscape solutions including low water use plants, rainwater and graywater will be provided in this workshop. Chris Brown
Flower Arranging for the Home Gardener Saturday, September 10 9:30 am-12:30 pm • $25 Join us for a discussion on growing and arranging flowers with Farm Manager Elle Huftill-Balzer. She will show you how to create a plan for growing cut flowers as well as different types of flower arranging. Participants will create a bouquet to take home. Elle Huftill-Balzer
All classes will be held at Soil Born Farms American River Ranch 2140 Chase Drive in Rancho Cordova.
For a complete schedule of classes, activities, events and volunteer opportunities happening at Soil Born Farms visit soilborn.org. Soil Born Farms is a 501(c)3 and proceeds benefit the education program.
CLASS SCHEDULE SUMMER 2016
E V E RY
WATER SAVING TIPS
C O U N TS
Take 5-minute showers instead of baths. A full bathtub can require up to 70 gallons of water.
If you keep your showers to 5 minutes and under you can save up to 1000 gallons of water per month.
When washing your hands, turn the water off while you lather.
If your toilet flapper does not close properly after flushing replace it.
If you like hot showers, catch the water in a bucket while you're waiting for it to heat up. Use that water on your plants or to flush the toilet.
One drip every five seconds adds up to five gallons per day! Check your faucets and showerheads for leaks.
Turn off water while brushing your teeth and save up to 4 gallons a minute. That’s up to 200 gallons a week for a family of four.
Save the water after boiling potatoes, soaking beans or steaming vegetables and use it to water your plants.
Use a broom instead of a hose to clean patios, sidewalks and driveways. Run your washer and dishwasher only when they are full. You can save up to 1000 gallons of water per month.
Cook food in as little water as possible. This also helps retain more nutrients.
Swap out thirsty turf for drought resistant plants.
Learn more at saveourwater.com
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