SUMMER 2017
MESSAGE FROM THE COOPERATOR IN CHIEF Published quarterly by SNFC 2820 R Street Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800 Fax: 916-455-5723 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, JaClare Williams, Nate Grundmann, Nick Conn Photography Nick Conn, Adam DeGroot Cover Art Nick Conn, JaClare Williams Ad Manager Austin Cunningham Contributors Dan Arnett Shanee Barner Angela Borowski Thomas Vincent Castillo Jolie Laudicina Michelle Mussuto Christina O’Hara Ann Richardson Kristin Schoenborn Julia Thomas Board of Directors Joel Erb, Board President jerb@sac.coop Chris Tucker, Vice President-Treasurer ctucker@sac.coop Ann Richardson, Vice President arichardson@sac.coop Ellen McCormick emccormick@sac.coop Michelle Mussuto, Secretary mmussuto@sac.coop Mike Phillips mphillips@sac.coop Hilary Sisson hsisson@sac.coop
Hello, SNFC community! Happy summertime! July 1st is the United Nations International Day of Co-operatives; worldwide co-operators like you will celebrate the many contributions of our model of business historically and the potential for transformative contributions in the future. The slogan for this year’s celebration is “Co-operatives ensure no one is left behind.” Co-operatives address many different social, cultural, and economic issues in their respective communities and beyond. As the slogan suggests, we must do this work inclusively in order to satisfy our core value system. Open and voluntary membership, our 1st Principle, compels us to operate with space that is welcoming and accessible to people irrespective of race, gender, ethnicity, sexual orientation, socioeconomic background, or cultural identity. Our leadership and staff are working to ensure we maintain our commitment to this foundationally and advance our meaningful impact. When we speak of impact it is important to share that our Co-op is committed to delivering the highest quality of goods to shoppers. Do we consider the environmental and social impacts of goods we carry and hold a very high standard? Yes! In these pursuits, we also keep in mind that great intentions are not enough; we also want to deliver the best tasting, most interesting foods around. Our produce is 100% organic—and we are the only grocer in Sacramento that is owned 100% by its shoppers. Our commitment to local foods and growers is not a marketing angle, it is a core part of our mission. Local means a lot to us for many
reasons. First and foremost, local goods can deliver the pinnacle of freshness and flavor to our customers. We all know that fresh is best, and local generally delivers the freshest experiences possible. A crisp, flavorful local green or a perfectly ripened local fruit can brighten anyone’s day instantly. Second, significant local production and consumption help build a healthy local economy. The economic multiplier effect tells us that dollars spent at local businesses tend to circulate and create value to a greater degree than if that money was spent with a non-locally owned and operated firm. This can help create and sustain jobs, build our tax base, strengthen local businesses, and more. Imagine the impact when not only the store, but much of the rest of the supply chain is also local! Third, we can most easily build healthful relationships with local providers. This matters in terms of traceability, food security, and our ability to work with the supplier to enhance your benefit as a consumer. Throughout our store, you will find amazing local items. There are many non-local options that are amazing as well, but we really encourage you to give our local selections a try. They offer unique flavor profiles, locally and culturally relevant ingredients, and many other benefits that impact your community. The Sacramento Natural Foods Co-op is part of a long lineage of businesses aimed not at maximizing profits but at optimizing impact for member communities. We hope you will take a moment to celebrate this legacy with us! In cooperation,
Dan Arnett
I DAY STORE HOURS HOL HOURS Open Daily for You ! • 6am-11pm
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JULY FOURTH 6am-7pm LABOR DAY
6am-7pm
of the C O - O P
C O O K I N G
S C H O O L
JULY 6 • OCT. 2 • 6:30 - 7:30PM REGISTRATION IS REQUIRED
GET A TASTE OF WHAT OUR COOKING SCHOOL HAS TO OFFER Learn tips for great knife skills | Taste a delicious recipe | Enjoy a special deal on Co-op classes
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Great Food Great Community
Summer
EVENTS
The Co-op is all about great food for a great community! Come see what makes us special at the store, in our cooking school, and around town at these fun events.
International Day of Cooperatives
Crocker Art Museum Family Fridays
Stop by our Demo Kitchen and sample products from some of our favorite cooperatives.
Kids and families are welcome to explore the Crocker, create works of art to take home, and visit your Co-op booth for a healthy snack.
Saturday, July 1 11 am-4 pm
Wellness Day
Saturday, July 15 11 am-2 pm Wellness Day is back! Sample some of the best supplements and products for good health, taste some quick and healthy recipes, and get fitness tips from Fleet Feet Sports and It’s All Yoga.
Meet the Candidates Night
Tuesday, August 1, 7 pm
About the Cover: Grateful Bread baked fresh daily Beeler’s pork
SUMM ER
2017
all organic fresh produce
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It’s Co-op Principle 2: Democratic Member Control in action! Meet the candidates running in this year’s Co-op Board of Directors election, meet other Co-op owners and get more involved in your Co-op.
Kombucha Quest Saturday, August 5 11 am-2 pm
Taste and learn about these effervescent bubbly probiotic drinks. Meet the makers from local kombucha companies Revive Kombucha, House Kombucha, Zeal Kombucha and more! Find your favorites and try something new.
Fridays July 7 & July 21 11 am-12:30 pm
Fleet Feet No Boundaries Kick-Off
Saturday, July 29 8 am, 2311 J St. Sacramento Learn how you can join this beginner-friendly group training and get ready for the upcoming Urban Cow 5k. The Co-op will be there to help fuel your fitness goals! fleetfeetsacramento.com/ noboundaries
Gather Oak Park
Thursday, August 10 5-9 pm Visit the Co-op and lots of other local vendors at this outdoor street market full of food, craft beer, music and artisans. gathernights.com
Oak Park Farmers Market
Saturday, August 12 9 am-1 pm McClatchy Park, 35th St. and 5th Ave. The Co-op’s booth will inspire you and leave you with a fresh and healthy recipe you can recreate at home.
Farm to Every Fork Saturday, Sept. 9 5-8 pm
The Co-op is proud to participate in this special communal commitment to create positive change as it relates to hunger, homelessness and the movement to fight poverty through food access. farmtoeveryfork.org
Autumn Equinox Celebration
Saturday, September 16 5:30-9:30 pm Soil Born Farms has hosted this showcase of the trailblazers in the farm-to-fork movement for fifteen years, and the Co-op has been there since the beginning! soilborn.org
Farm-to-Fork Festival Saturday, September 23 11 am-6 pm
Explore the region’s fabulous diversity of food and agriculture at the Farm-to-Fork Festival on Capitol Mall. The Co-op’s booth will feature local farmers and treats from your community- owned grocer! farmtofork.com
Connect with us on social media!
Summer
BODY CARE Sunscreen
After Sun Care
These sunscreens received the best rating in the 2017 Environmental Working Group (EWG) Best Sunscreens! EWG rates products based on the safety of their ingredients for people and the environment.
Aloe Life
Broad spectrum, zinc oxide, water resistant sunscreens with SPF 30. These are also paraben free, non-nano and great for the whole family!
Badger UNSCENTED, LAVENDER, BABY CHAMOMILE & CALENDULA
Kiss My Face MINERAL FACE AND BODY, KIDS NATURAL MINERAL PROTECTION
When it comes to protecting your skin without chemicals and additives, the Co-op has you covered! The next time you’re heading for your favorite
Bugs be Gone! PA R A’K I TO MOSQUITO REPELLENT GEL
This highly concentrated DEET-free formula of essential oils offers strong protection against mosquitos for up to 5 hours. The roll-on applicator is easy to use and safe for children over 6 months old.
PA R A’K I TO
summer activity, pick up
MOSQUITO REPELLENT WRISTBAND
a few of these to keep
These waterproof wristbands provide constant protection against mosquitos for up to 15 days! Just pop in a pellet and attach to your wrist, ankle or backpack and know that you’re protected.
you cool and safe.
SKIN GEL
The golden yellow color shows the presence of the yellow sap used traditionally for skin support. It is moisturizing and especially healing after sun exposure, whether your skin was burned or not.
Aloe Life ALOE MIST
This easy-to-use spray feels great and is quick to soothe and condition. This herbal first aid remedy for sunburned skin is safe for all ages.
lip care Badger SUNSCREEN LIP BALM SPF 15
Only 5 ingredients in this simple, high quality organic lip balm that offers moisture and sun protection. It received the best EWG rating!
spray the heat away! Aura Cacia REFRESHING TANGERINE & GRAPEFRUIT ROOM & BODY MIST
AURA CACIA COOL HOTTIE ESSENTIAL SOLUTIONS MIST
V’TAE PEPPERMINT BODY MIST
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Picking up
Good Libations
by Thomas Vincent Castillo aka ‘The Ale Conner’ The good vibrations of summer are here, so stocking our ice boxes with light offerings allows us to stay light on our feet with stamina and ease, and our ice chest shouldn’t be much different. This brief list focuses on styles that can quench a hop head’s thirst for aggressive yet smooth bitterness and caters to those who search for pilsners too.
LOST ABBEY, SAN MARCOS, CA
This beer pours a perfect hazy sunset orange. It’s dry and light like a Belgian table beer with layers of noble hop brightness. The house Lost Abbey yeast strain with its wild and rustic effervescence gives this beer more character than your average blonde. The intensive use of spicy Tettnanger hops would please any hop lover as well as your Belgian head buddy and your pilsner chugging uncle. Serve with crembri cheese, green olives and sopressata. Confidently turn to your hazed out IPA-sipping neighbor, tip your glass, and say, “My beer is dry hopped too.”
750 ML BOTTLE 6.25% ABV SERVE AT 36-40° GOBLET
DUST BOWL BREWING CO. TURLOCK ,
SOLD AS 6 PACK
Lagers are underrated. The nuances of cold fermentation make them difficult to brew and even harder to master. Imperfections cannot be masked with loads of hops or a whiskey barrel, and creating a beer with character can present a challenge. This beer shines as a prime example of how a pilsner (a type of lager) should taste. Made with 100% pilsner malt, it boasts a straw hue, a bready and spicy aromatic range and a dryness and light candied sweetness. It’s the ideal candidate to sit in your ice chest next to your session IPA and local dry apple cider. Pair it with fish tacos, ceviche and a lightly breaded chicken sandwich with aioli, pickles and Alpine cheese.
CA
6 PACK 12 OZ. BOTTLES 5.3% ABV SERVE AT 38° MASON JAR
BIKE DOG BREWING CO. WEST SACR AMENTO, CA
The Ale Conner has been brewing for ten years in the Sacramento area and now lends his passion for beer at the Sacramento Natural Foods Co-op. Join him at our Brewery Dinners in the Co-op Cooking School this summer; see our Class Schedule for details.
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Stouts aren’t seen as summer sippers, but this beer defies that notion. This thin-bodied stout pours with the viscosity of drip coffee, and as the beer rises to the top and foam begins to form, the froth almost mimics a cocoa smoothie. Light but substantial. This beer is good all year long— a perfect porch beer on those cool summer nights. Try it with Mahon Reserva, quince paste, some toasted walnuts and a nibble of dark chocolate. Enjoy over a campfire and you’re winning at life.
22 OZ. BOTTLE 4.5% ABV SERVE AT 45-48° MASON JAR
Summer
FARMING
Field Notes a conversation with Shanee Barner from Bird Dog Farm in West Sacramento, 6 miles from the Co-op Q: What inspired you to farm? A: Growing up in a kibbutz in Israel I was exposed to agriculture from a very young age. I played in the orchards, saw big machinery at work, and farming was part of my everyday life. My grandfather was the orchard manager so I spent a lot of time with him learning about the land and nature. As an adult, I was intrigued by the idea of growing my own food and being able to provide for myself. I spent many years building, tending, growing and cooking my home grown vegetables and fruits. I was growing so much produce that I began selling to some restaurants in Sacramento. Q: How did you gain the confidence to start your own farm?
A: In 2012 I started working at Feeding Crane Farm, where I was exposed to the many aspects of growing produce on a larger scale. To expand my knowledge of farming, I attended the California Farm Academy beginner farmer training program, and shortly after that I began looking for land to start my own farming business. In 2015 the search was over when I found the perfect spot in a West Sacramento neighborhood. That acre and a half piece of land became Bird Dog Farm.
Q: Why are you an organic farmer?
A: We farm organically because we believe in soil biology and soil health. Living soils give us better plant health, and healthy plants mean nutrient-dense food for our customers. By staying away from synthetic fertilizers and pesticides, and only using organic farming practices, we ensure that the health of our soils and plants will increase year after year. I believe that farming this way is the most sustainable for farmers, consumers and the environment. Q: What are you looking forward to for this season?
A: My partner Clara has joined me this year as a full-time farmer, and we are excited to dive into the amazing world of specialty cut flowers. We’ll be experimenting and creating wonderful arrangements of farm fresh organic flowers to share. Q: We are excited that we’ll have your
lettuces at the Co-op this summer! How are you able to grow them in the heat?
A: With many lettuce trials and lots of variety selection over the last few years, we found several lettuces that can withstand the summer heat. By giving them a little shade and lots of water through the hottest part of the day we can manage to grow this crop in our climate during the summer and still have a sweet and crisp lettuce. Learn more: birddogfarm.com
Photos: Shanee Barner and Clara Villalobos Andino
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WE CAN’T LIVE WITHOUT! AT THE CO-OP, WE PRIDE OUR SELVES ON BEING PURVEYORS OF UNIQUE, QUALITY PRODUCTS WITH A BIG LOVE FOR EAT FROM THE GARDEN
LOCAL. A FEW KNOWLEDGEABLE
Salsa
CO-OP STAFF SHARE
GEO Academy, Sacramento
THEIR FAVORITE
7 miles to Co-op
LOCALLY PRODUCED FOODS, BEVERAGES AND CONDIMENTS
REVIVE KOMBUCHA
FOR SUMMER.
Free Ride Petaluma
80 miles to Co-op “It tastes like a hibiscus soda!”
-Mace
"I love the way this salsa tastes, but more importantly I like making purchases that support awesome businesses. I don't think there is any other product in our store that you could buy and be more satisfied with who you are supporting. Kids!"
-Nick PETA LUMA
CULTURED KITCHEN
Coconut Kefir Sacramento
9.2 miles to Co-op “I love this kefir and anything from Cultured Kitchen!”
-Hillary
LOCAL YOLK
Pasture-Raised Eggs
P ILOT HIL L
Pilot Hill
43 miles to Co-op “Great eggs from great people! It’s always a treat finding blue and green ones in the pack.”
-Tyler
PRESERVATION & CO.
Capitol Sriracha Sauce
BRUNO’S
Mild Wax Peppers
Sacramento
1 mile to Co-op
Lodi
“Tastes great on everything, breakfast lunch and dinner!”
39 miles to Co-op “A little known gem for any antipasto or cheese plate.”
-Gina LO D I
-Mike
Founders Chris Donati and Matt Byrne come from a long line of ranchers who are committed to the health of both their cows and the environment.
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Photos: Stacie Larkin
Sun Fed Ranch
DOING BEEF RIGHT Part of the Co-op’s commitment to our community is “to be a trusted source of natural foods and products.” One of the ways that we make sure we are providing the highest quality products is to go on field trips to visit the places where our food comes from. Marketing Assistant Kristin Schoenborn was part of the Co-op team who visited SunFed Ranch in May. f you’re looking for grass fed, organic beef that is sustainably raised, you don’t have to look far. SunFed Ranch is doing beef right, and they are doing it local, with heart. Founders Chris Donati and Matt Byrne come from a long line of ranchers who are committed to the health of both their cows and the environment.
GRASS FED GOODNESS At SunFed the cows graze year round, entirely on open pasture from the rolling oak foothills of the Sierra Nevada to the meadows and high deserts of Northern California. The herd of angus-based cattle that goes into the ground beef we sell at the Co-op grazes on certified organically grown grasses. That means you get beef that is clean and lean, high in protein and high in Omega-3’s, a heart healthy fatty acid. The organic beef cows are never fed corn or soy, are never given growth hormones or antibiotics. The cows are humanely treated; these cows will walk up close to you, a sure sign they are happily cared for. Their processing facilities are inspected for humane treatment. Small numbers are processed at a time to track each animal for traceability.
WO R K I NG W I T H NAT U R E
link in the biodiversity of a place, the main reason the Nature Conservancy chooses to work with organic ranchers. Cattle stabilize the soil and help protect against forest fires. They promote the growth of over 50 different grasses and plants which in turn supports multitudes of wildlife, including endangered frog species. The way they irrigate also ensures that seasonal fish receive the water they need while all the pasture land is appropriately watered. The cows are rotationally moved ensuring the land is not overgrazed. SunFed hits the mark on sustainability. Clearly, SunFed Ranch is doing beef right. Their treatment of both the cows and the land they operate on give this ranch an A+. People like Matt and Chris and their families are just some of the reasons we here at the Co-op love what we do; we get to bring food to you, the way nature intended. Find SunFed’s organic ground beef in the Co-op’s meat service case and in packages in the self service cooler doors. Learn more: www.sunfedranch.com
SPICY CHEESEBURGER SLIDERS Courtesy of sunfedranch.com SERVES: 8
1 lb.SunFed Ranch Grass Fed Ground Beef 9 small whole wheat hamburger buns, split, divided 1 clove garlic, minced ½ tsp. ground chipotle chili powder 2 slices pepper Jack cheese, cut in quarters Toppings: Barbecue sauce, lettuce, tomato slices, pickles
1) Tear one hamburger bun into pieces. Place in food processor or blender. Cover; pulse on and off, to form fine crumbs. 2) Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight ½-inch thick mini patties. 3) Place patties on grill over medium, ash-covered coals. Grill, covered, 7 to 8 minutes (over medium heat on preheated gas grill, 8 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Evenly top with cheese during last minute of grilling. 4) Place burgers on bottoms of remaining eight buns. Top with desired toppings and enjoy!
If sustainability and protecting the environment are important to you, then SunFed also aims to please. Their ranch land in Lassen National Forest, operated by the Nature Conservancy, is organically certified, and the cows play a crucial role in the health of the forest. It turns out that cows are a very important
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When the temperature hits the triple digits, the last thing we want to do is heat up the house even more! Fortunately, the Co-op has some amazing products that will help you put a tasty dinner on the table without having to cook! Try these combos or create your own! Tag us with #sacfoodcoop and #toohottocook for your chance to be featured as a part of our online community.
Caprese Sandwich The Baker & the Cakemaker Polenta Bread + Pt. Reyes Farmstead mozzarella + Sir Kensington’s Mayonnaise + Nonna Lena’s pesto + fresh tomatoes + fresh basil +
Pacific Sun Olive Oil
Whole Wheat Fettuccine with Tomato Conserva Community Grains pasta is made with locally grown and milled whole wheat and has exceptional flavor.
Berry Fool 3 c. berries, plus a few more for serving ½ c. sugar, divided 1 pint organic cold heavy cream 8 whole Country Choice Vanilla Wafers (or Other Cookie) fresh mint sprigs, for garnish (optional)
5 oz. Community Grains Whole Wheat Fettuccine 1 lb. fresh tomatoes: coarsely chopped 2-3 cloves garlic minced & smooshed into a paste 4 basil leaves, cut into ribbons 2 T. Pacific Sun olive oil 1 T. KATZ Late Harvest Zinfandel vinegar salt & pepper to taste fresh grated Parmesan to finish
1) In a bowl, stir together the fruit, ¼ cup of sugar, and a splash of water or sparkling wine and let it sit for 10 to 15 minutes. 2) Whip the cream with the rest of the sugar until soft peaks form. 3) Mash the berries with a fork until all the liquid and fruit are mashed together. 4) Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix! 5) Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top. 6) Serve in pretty glasses with crumbled cookies on top!
1) Cook the pasta in the cool of the morning, toss with a little olive oil, and you’ll be ready to throw this together when you get home from work. 2) Mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt and pepper. Let stand for at least 30 minutes. 3) Portion pasta into bowls and scoop fresh tomato mixture on top. Additional oil can be added to finish along with grated Parmesan cheese.
Noodle Bowl
Cracker Stacker
Hodo Soy Tofu Nuggets + Lotus Foods Millet & Brown Rice Ramen + Ginger People Sweet Ginger Chili Sauce + Eden Organic Seaweed
Lundberg Red Rice & Quinoa Thin Stackers + Hope Sriracha Hummus + sliced
Fresh cut shredded slaw and fresh mint from the Produce Dept.
bell peppers and cucumbers, and
New Natives Micro Mix
F
izzle, flavor and probiotics, kombucha is the perfect beverage for summer. With so many choices, you might feel overwhelmed, but it is all about the adventure! Kombucha brewers keep coming up with new flavor combinations. Here is a guide to a few of our favorites.
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What is Kombucha?
Often called the “immortal health elixir,� kombucha has been around for thousands of years. It is basically an effervescent probiotic tea. A SCOBY (Symbiotic Community of Bacteria and Yeast) is introduced to sweet tea and allowed to ferment. Other flavors can be added during or after fermentation to create a delicious probiotic beverage that is great for your gut.
Let’s
Quest for the Best!
Revive KombucHa Made in Sonoma County since 2010. Try this: Tropic Wonder— orange and cayenne, Boogie Down—craft cola redux, or caffeine-free Free Ride—hibiscus fruit. Ascend is a low sugar brew—a great option for novice kombucha drinkers.
Zeal KombucHa Locally brewed in Sacramento! Zeal Kombucha is brewed with botanicals and no added juice. The brewers at Zeal believe that process gives the kombucha its balanced flavor. Try this: Earl Noir with lemon verbena, grapefruit, holy basil, and vanilla, or Peachless with citrus, white pu-erh and hibiscus.
tHebu KombucHa Brewed in Ventura, CA and contains no added fruit juice. Try this: Lavender Kombucha Tea and Honeydew Kombucha Tea, both featuring green tea.
maRin KombucHa Aged in oak barrels, Marin has been brewing since 2015. Try this: Pinot Sage or Apple Juniper.
House KombucHa Brewing in Oakland since 2009, the company donates 5% of proceeds to community initiatives. Try this: Vanilla Orchid or Citrus Hibiscus.
HealtH-ade KombucHa Brewed in Oxnard, HealthAde is the only commercial brewer that brews 100% in glass to prevent leaching from plastics or metals. Try this: Pink Lady or Carrot Ginger.
Something a little Different:
Kombucha
vinaigrettes Handmade from scratch in the Co-op Deli & Café. Raspberry, Herb and Citrus Ginger. These vinaigrettes have no added sugar, thickeners or emulsifiers. Because of the lack of emulsifiers, the vinaigrette will naturally separate. Simply shake it up before using; we’ve left a little room at the top for that.
Find them in our
Deli Grab & Go refrigerator
Wild tonic Jun KombucHa
A cousin of kombucha, Jun is made using honey instead of sugar. The Jun SCOBY is distinct from kombucha with its own health benefits and flavor profile. Wild Tonic uses an heirloom Jun SCOBY that feeds on honey and is uniquely adapted to work with the host of bacteria, organisms and antimicrobial properties present in honey. Try this: Cilantro Ginger Lime or Lavender Love Jun Kombucha.
Meet the Makers! Kombucha Quest Meet kombucha makers and sample their unique brews. Saturday, August 5, 11-2 in the Co-op’s Cooking School & Community Learning Center (upstairs).
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BOARD BUSINESS
BOARD NOTES
Respectfully submitted, Michelle Mussuto, SNFC Board Secretary
The Board Gets Down to Business Including a Little ‘Spring Cleaning’
A
couple of years ago a Board task force did a full review of our own and other Cooperatives’ Ends Policies. Like all good boards we understood that policies are living documents—they must be inspected for ‘bugs’ and nurtured with fresh ‘soil’— as they drive how the Co-op functions. So what is an Ends Policy? The real power of an Ends Policy lies in its function as a delegation tool from board to general manager. The board can use the policy to describe results to be accomplished and monitor them on a regular basis.
At the March Board of Directors meeting the Board voted on a refreshed policy that better addresses our growing cooperative. You can find a copy of the Ends Policy—and all policies—on the Co-op’s website under the Ownership tab. Our independent auditors via Skype (a first for us) presented the results of the 2016 fiscal year financial audit. The audit process went very smoothly, especially given the management transition we had at the end of the fiscal year. The Board voted to accept the audit report
along with the request that management address the auditors’ recommendations in a management letter by the end of April. The Nominating Committee noted that four prospective candidates came to the Run for the Board Forum. The SCCF Committee announced that ten organizations applied for grant funding. Good turnouts all around! Remember this is YOUR Co-op. While monthly Board meetings are businessoriented, your presence is always welcome. Meetings are held the first Tuesday of every
month at 6 p.m. Monthly Board meetings are business meetings open to owners. They are held the first Tuesday of every month at 6 p.m. upstairs next to the Cooking School. While there is an opportunity to comment at monthly Board Meetings, Quarterly Owner Meetings are Co-op owners’ opportunity to raise an issue or ask a question of the Board or the Cooperator-in-Chief. We’d love to see you there and look forward to talking to you.
s ac f o o d . co o p / e l e c t i o n
E T VO n i o t c e l e p o co pt. 9 ote by
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iinn tthhee
2017
Ow n e r s m u s t b e c u r r e n t i n t h e i r Fa i r S h a r e i n v e s t m e n t o n Au g u s t 1 to vot e in the election
Mailed Ballots must be postmarked by aug. 1 9 16
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YOU’RE INVITED
DESSERTS • RAFFLE
REFRESHMENTS
TUESDAY AUGUST 1 st
• 7 to
9 pm
CO-OP COMMUNITY • LEARNING CENTER
BOARD PERSPECTIVE Giving Back to the Community
O
By Ann Richardson, Board Member
ne of the reasons I enjoy being on the Board of the Sacramento Natural Foods Co-op is it affords me the opportunity to participate in creating policy that has a direct impact on the well-being of our community. From nutrition classes to food donations to establishing our new Ends Policy, the Co-op strives to improve our community on every level. The Board’s recently established Ends Policy states the Co-op should be a financially sustainable operation that “supports and yields economic, social and environmental returns to its members and the community at large.” Back in February, I was sitting with a group of friends lamenting the negative impact of the immigration and travel ban. I was discouraged by the message this government action would send to our new immigrant community. Nonetheless, I was encouraged and empowered by our newly created Co-op Ends Policy that seeks to do just the opposite—reach out and support our community. I decided to extend a “welcome” to our
I also reached out on Facebook asking friends to bring a side dish. The response was overwhelming. Commitments for volunteering, food, desserts and water poured in. A friend put me in contact with Opening Doors, Inc., a non-profit organization that provides services to refugee settlers here in Northern California. Produce Express, the Co-op and Magpié Café agreed to donate fresh produce and delicious cooked food. One volunteer collected books, toys and crayons for each family. Tickets for Funderland and Fairytale Town were donated for the families. The event was held on March 26. The faces of the children, families and volunteers conveyed the joy of sharing a meal in a beautiful setting. The Sacramento Natural Foods Co-op set the tone. Our staff and members carry out the delightful task of bringing our community together. The Co-op’s commitment to our region makes me proud to be a member!
Establishing our new Ends Policy, the Co-op strives to improve our community on every level. newest refugee settlers to Sacramento by throwing a potluck in William Land Park. I wanted the refugee children to be able to experience the park, Fairytale Town and Funderland as I had when I was a child. I contacted the Co-op’s Outreach team and got the green light. The foundation for the “welcome” potluck was laid! Thanks to the Co-op’s generosity and this overarching policy of supporting the community, the Co-op agreed to provide 250 refugee settlers with fruit, dry goods, reusable shopping bags and information on Co-op classes and recipes.
august is
owner appreciation
month
Choose one day in the month of August, simply let your cashier know that you’d like to apply your Owner Appreciation discount, and save 1O% on all your purchases that day. Not a Co-op owner? Join today to enjoy your discount!
Co-op
owners
save 10%
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S OI L B OR N FA R M S
on the horizon
summer ’17
photo credit: Rebecca Le
connecting food, health & the environment Our mission is to create an urban agriculture and education project that empowers youth and adults to discover and participate in a local food system that encourages healthy living, nurtures the environment and grows a sustainable community.
soilborn.org Companion planting, friends for life. Lettuce in the cosmos.
Saturdays at the Farm 8 am-12:30 pm Our American River Ranch Farmstand has a beautiful selection of whatever is in season! 2140 Chase Dr. right off the bike trail next to Hagan Park. You can’t beat the flavor of “fresh from the field” produce. We feature specialty items from local farms, plants from our greenhouse and practical gifts. 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 refreshing beverages at Phoebe’s Snack Bar. It’s the perfect pit stop along the American River bike trail. Check our website to find out what produce is available each week and learn about fun activities, live music, tours and classes that are scheduled. Artists and photographers are welcome. Stop by and enjoy a country experience in the city. It’s a great way to start the day!
Field Days
Interested in a new way to get fit and work up a sweat? Volunteer Saturday mornings from 9:30 am–12:45 pm and experience a day in the life of a farmer. Help with weeding, harvesting and learn about the daily tasks required to maintain an organic farm. Sign up in advance at soilborn.org.
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THE FORK SUMMER 2017
“If you want to touch the past, touch a rock. If you want to touch the present touch a flower. If you want to touch the future, touch a life.” —Unknown
Save the Date!
Birds Walks with Cliff Hawley
Healing the Heart Saturday, July 15 • 9:30 am-12:30 pm
Make Your Own Solar Garden Fountain Saturday, July 22 • 9 am-noon
Start your morning off with a pleasant walk around American River Ranch. We will experience a variety of resident birds along with winter, migrant, or summer birds depending on the season. This walk is ideal for beginner to intermediate birdwatchers. $8 Proceeds support ARR. Saturdays, 8-10am July 15 • August 26 • October 21
Garden to Pantry: Preserving Stone Fruits Tuesday, July 25 • 6-8 pm
Diggin’ In School Garden Training
We’ve got something for everyone at Soil Born Farms. To view a complete schedule of summer activities or register for a walk, class, camp or a course visit our website at soilborn.org
Cooking Out of the CSA Box Wednesdays, July 19 & August 16 • 6-7 pm
Beekeeping II Saturday, August 5 • 8 am-noon Make Your Own Solar Cooker Saturday, August 19 • 9 am-noon Garden to Pantry: Preserving Tomatoes Tuesday, August 22 • 6-8 pm Beginning Home Gardener Course: Fall 2017 Tuesdays, August 29 & September 5, 12, 19, 26 • 5:30-8 pm
Yoga on the Farm
Every Wednesday at Noon, Open to All Levels Join yoga teacher Summer Ward for a one hour yoga class on the farm every Wednesday at noon. These classes will be a blend of breath work and intentional movement. Her style is grounded in nature, intuitive and accommodating to all who attend. No need to register in advance. Suggested donation is $10 (pay instructor at class with cash or check).
This inspiring hands-on training is designed for teachers, parent volunteers and support staff. Gardens offer beautiful, dynamic settings to integrate every discipline, including science, math, reading, art, environmental studies and nutrition. If you have attended the training in previous years, we will be adding new material and incorporating learning that will take your skills to the next level. Mon.-Fri., July 24-28, 9 am-2 pm. Group discounts and scholarships available. Register soilborn.org.
Fall Gardening Clinic & Organic Plant Sale
Saturday, August 26 • 8 am-1 pm
15th Annual Fundraiser
Autumn Equinox Celebration Saturday, September 16 • 5:30-9:30 pm
THE FORK SUMMER 2017
19
RUNNING HEADER
HOES DOWN HARVEST FESTIVAL
30 and still dirty! an on-farm community fundraising festival
SATURDAY • OCTOBER 7, 2017 • 11am-11pm
•
Full Belly Farm Capay Valley
• Tasty Organic Food & Drinks SUNDAY October 8, 2017 • Live Music & Dancing A variety of seminars, handsFarm Tours & Workshops • on activities, and farm tours in the • Children’s Hands-on Fun Capay Valley region. • • Farmer’s Markets & Crafts •
SATURDAY ADMISSION:
Adults at Gate: $30 • Adults Online: $25 Children (2-12): $5 • Under 2: Free Camping on Saturday Night: $35/car Volunteer opportunities available. Carpool if you can!
www.hoesdown.org Sponsored by:
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THE FORK SUMMER 2017
A project of
Full Belly Farm Tour Bike Tour of Local Farms • Kids’ Farm Camp • Farm Fresh Floral Design • Many More!
Pre-registration required.
Capay Valley Farm Trail’s
Open Farm Day
15+ farms open to the public free admission
See Website for Details on Sunday Activities
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THE FORK SUMMER 2017
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THE FORK SUMMER 2017
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THE FORK SUMMER 2017
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THE FORK SUMMER 2017
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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. To place an ad, please contact: Austin Cunningham 916 736-6800 ext. 143 ads@sacfoodcoop.com
2017
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at the Sacramento Natural Foods Co-op! Also, visit us online at iLoveWellBEing.com
THE FORK SUMMER 2017
25
Herbal First Aid Tuesday, July 11 5:30-8:30 pm • $25 (plus a $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 kit. Daylin Wade
Introduction to Permaculture and Forest Garden Design Saturday, July 22 1-4 pm • $25 Permaculture uses nature's design to grow food, fuel, fiber and medicine for our needs while also enhancing the land at the same time. You will get a crash course on how and why permaculture works, and then learn how to establish a food forest garden that is the best physical manifestation of nature. The class is lecture and hands-on. Matthew Trumm & Sarah Jo Michalak
Tuesday, August 15 5:30-8:30 pm • $25 This class offers classroom and hands-on instruction for growing an array of medicinal and culinary herbs, and an introduction to harvesting and using what you grow. Daylin Wade
Saturday, July 29 9 am-noon • $25 This class will cover all the things you need to know about how to grow plants successfully on a window, on your front porch or balcony, and in a raised bed. Learn it all, from the right type of container, to what vegetables do best and how to care for them in their containers. Michele Ranieri
Growing Medicinal & Culinary Herbs
Raised Bed & Container Gardening
Sowing the Seeds of Serenity: Garden & Art to Soothe Stressed Children Saturday, August 5 1-4 pm • $25 (plus a $15 materials fee, payable to the instructor in class) The garden is a safe and welcoming place where children can leave their stress behind. Learn how to teach resiliency, self-expression, stress management skills and self-soothing techniques to empower children ages 4 through 17. Recommended for teachers and parents (adults only). No art or garden experience is necessary. Amy Green
Preparing a Fall Garden Saturday, August 19 1-4 pm • $25 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 seeds. Michele Ranieri
Basics of Herbal Medicine Saturday, September 2 9:30 am-12:30 pm • $25 Learn how to bring medicinal plants into your everyday life to promote overall wellness and address minor illnesses and injuries. We will discuss the healing properties of several common herbs, and how to incorporate them through cooking, everyday herbal tonics and simple home remedies to use when ailments arise. Daylin Wade
Farm Classes Gardening Wisdom Saturday, September 30 9 am-noon • $25 This class offers everyone a unique opportunity to build intuition with plants and have more consistent success in growing an abundant garden. Walk away with hard-earned advice for gardening success with a discussion of how tending a garden leads to a deeper understanding of nature, the land, and ultimately a deeper understanding of ourselves. Michele Ranieri
Fruit Tree Care Saturday, September 30 9 am-1 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. Half of this class will be held outside in the orchard, so please wear appropriate clothing and footwear. Michael Flynn
Bees, Butterflies, Bugs & More! Learn about all of the wonderful little critters that live on the farm and how they help us. Kids will explore the garden, make a farm fresh snack, meet the farm animals, and create something to take home. Suggested ages 3-9.
SATURdAY
AUG. 5
9:30 - 11:30AM
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 SUMMER 2017 • REGISTER AT SAC.COOP
7
Kids and Teens Wednesday, August 2 10 am-noon • $35, $30* We’ll work together to make real food with a healthy helping of fun: rainbow wraps with beet hummus and veggies, macaroni salad, and watermelon strawberry coolers.
Wednesday, July 19 1-2:30 pm • $15, $10* Story time meets snack time as we read The Little Mouse, the Red Ripe Strawberry and the Big Hungry Bear and work together to make strawberry smoothies. With guest reader Nate Halsan from AGES the Sacramento 4-6 Public Library
Sprouting Chefs
Kindercooks & Books
AGES
6-9
MONDAY
2017
JULY 10
TO
FRIDAY
JULY 14
Teens in the Kitchen Thursday, August 17 4-7 pm • $55, $45* Teens who love to cook will get a chance to hone their knife skills, high heat cooking, perfect pastry and the art of proper seasoning. We’ll make veggie stir-fry, sweet potato fries with cilantro lime sauce,and peach AGES tartlets with freshly 13-17 whipped cream. Adam Lovelace-Spirit MONDAY
JULY 24
TO
FRIDAY
JULY 28
Families in the Kitchen Friday, September 29 4-6:30 pm • $49, $40* Cooking together is a great way for the whole family to spend time together. We’ll make enchiladas, calabacitas, Spanish rice, and Mexican chocolate brownies. Lucia Oliverio
MONDAY
AUG. 7
TO
FRIDAY
AUG. 11
MENUS and REGISTRATION AT SACFOOD.Coop
Wellness and Community Healing the Thyroid
Wellness Day! Saturday, July 15 11 am-2 pm • free Sample supplements and products for good health, taste some quick and healthy recipes, and get fitness tips from Fleet Feet Sports and It’s All Yoga.
The Natural Medicine Chest Wednesday, July 19 6:30-8 pm • $20, $15* Symptoms are the body’s way of communicating that there is a problem. By taking certain medications, you are simply treating the warning signal rather than the cause. Learn how food choices, homeopathic and natural remedies and lifestyle changes can help us live without drugs and maintain good health. Dr. Damon West 6
Wednesday, August 2 6:30-8 pm • $20, $15* An imbalance in thyroid function can be connected to fatigue, weight gain, insomnia, anxiety, digestive issues and depression. Learn why your standard thyroid test might be missing the real issue; food and lifestyle changes to support thyroid function, and an overview of options to bring your thyroid back to health. Dr. Antonella Aguilera-Ruiz, ND
Too Much Stress and Not Enough Sleep? Wednesday, August 23 6:30-8 pm • $20, $15* Over-stress and sleep deprivation are tied to feelings of frustration and worry, blood sugar irregularities, and impaired immune function. Learn tips and tricks to manage stress and sleep better naturally—we will cover lifestyle choices, activities and rituals, and supportive foods and herbs. Amy Keller, Organic India
Living and Coping with Fibromyalgia Wednesday, August 30 6:30-8:30 pm • $20, $15* Fibromyalgia is definitely challenging. Medications and supplements can be helpful, but adjusting your lifestyle can sometimes be even more so. In this interactive workshop, we will discuss different strategies that can lead you to feeling better and living a more productive life. Terry McSweeney, Fibromyalgia Pathways
Homemade Kombucha Wednesday, September 13 6-8:30 pm • $45, $35* Learn how to craft this sparkling, detoxifying fermented tea that is loaded with active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. Leave class with your own mother culture and a customized brew to get started! Sacha Laurin
SEED: The Untold Story Film Screening and Community Seed Swap Wednesday, September 20 6:30 pm • $10 Few things on Earth are as miraculous and vital as seeds. This film follows passionate seed keepers protecting our 12,000 year-old food legacy. If you have seeds to share, bring them for an old-fashioned community seed swap.
Inflammation Connection Wednesday, September 27 6:30-8 pm • $20, 15* Inflammation is a universal human condition. It contributes to everything from environmental allergies and food sensitivities to autoimmune disorders. We’ll discuss the causes and treatment of inflammation and learn the diet and lifestyle approaches to reduce inflammation and related health issues. Dr. Suzette Lanzarotta
CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
The Roaming Spoon Farm to Fork Dinner Friday, September 8 6:30-8:30 pm • $65, $55* Chef Sylvanna Mislang creates a local vegan menu that is an explosion of colors, tastes and textures on the plate: heirloom tomatoes, balsamic pearls, shallot vinaigrette and herb salad; deconstructed "stuffed" bell pepper with fresh herbs and garlic foam; roasted grapes and fennel, whipped cheddar and toasted almonds, and tomato and coconut mousse, roasted peaches, and pickled nectarines.
Can Do! DIY Tomato Sauces and Salsa Saturday, September 9 10 am-12:30 pm • $55, $45* This time of year beautiful and flavorful local tomatoes are everywhere! Preserve the harvest for a taste of summer that lasts all year. Janet shares various techniques and recipes for canning fresh tomatoes for sauces, salsa and more. Janet McDonald
Fermentation Basics: Pickles, Krauts and Kimchi
DE
MO
Monday, September 11 6:30-8:30 pm • $55, $45* Cultures from around the world celebrate fermented foods for their health benefits and unique flavors. Learn techniques for lactic fermented pickles: garlic tamari pickles; kimchi; carrotbeet-red cabbage kraut; ginger pickle, and curried cauliflower pickles. Marga den Hoed
Vegan Curries Tuesday, September 12 6-8:30 pm • $55, $45* Sweet and spicy, creamy and crunchy-curries are an explosion of flavors and textures. We'll create vegan curries and accompanying dishes: Punjabi rajma—red beans cooked with freshly ground spices; crispy vegetable pakoras; massaman curry vegetables with our own fresh vegan curry paste, and mango lassis. Shankari Eswaran
Paleo Chinese Classics
DE
Thursday, September 14 MO 6:30-8:30 pm • $55, $45* The paleo lifestyle is centered around unprocessed whole foods and sustainable meats. We’ll share an overview of the paleo template, strategies on how to stock a paleo kitchen, and tips and tricks for adding flavor. Mayumi shares tasty recipes for wonton soup with pork and seasonal vegetables; paleo orange chicken thighs; pork fried cauliflower rice, and stirfried cashew cabbage with garlic and ginger. Mayumi Tavalero
The Art of Risotto
DE
MO
Monday, September 18 6:30-8:30 pm • $55, $45* Risotto is an art form, and once you master the techniques, you can create countless variations using your favorite ingredients and whatever is in season. Lucia shares her secrets for a saffron-rich traditional risotto Milanese; luscious seafood risotto with shrimp, and a butternut squash risotto. Lucia also demonstrates how to use leftover risotto for crispy and creamy arancini. Lucia Oliverio
Cooking Classes The Art & Science of Cheesemaking: Camembert Tuesday, September 19 6-8:30 pm • $55, $45* Camembert is one of the most iconic cheeses in the world. You will create your very own complex and creamy camembert using Straus organic milk, and Sacha will teach you how to ripen and age it at home. Sacha Laurin, Winters Cheese Co.
Brewery Dinner with Ruhstaller Brewing Thursday, September 28 6:30-8:30 • $65, $55* Sacramento’s own Ruhstaller Brewing says “We grow beer!” Join us for the ultimate Farm to Fork and Farm to Pint event with Chef Ame’s four course menu paired with Ruhstaller’s local brews: fried goat cheese with honey and lemon; plums and nectarines with prosciutto, cilantro and serrano peppers; pan-seared pizzettas with heirloom tomatoes, corn and sausage with fresh basil and arugula, and chocolate & vanilla ice cream beer floats. Ame Harrington
Hand-Made Pot Stickers Saturday, September 30 1-3:30 pm • $55, $45* Pot stickers can be stuffed with almost anything—add a variety of dips, and the possibilities are practically limitless! Sawako shares her recipes and guides you in making ground turkey and vegetarian pot stickers. You will learn tricks and tips for modifying this recipe so you can make your own spring rolls, wonton soup and more. Sawako Ama
FuelING YOUR Outdoor WORKOUT Nutritionist Mayumi shares recipes that will fuel your body with everything it needs to making the most of your workout!
MENU Chocolate, Nut Butter & Banana Protein Shakes Bone Broth Egg Drop Soup with Ginger & Green Onions Butternut Squash & Almond Flour Pancakes Spicy Chicken Coconut Curry Lemon-Maple Sports Drink
THURS. AUG. 3 • 11 am -1 pm
Chef Sylvanna Mislang creates a vegan menu that is an explosion of colors, tastes and textures on the plate.
FRIDAY
SEPT.
8
6:30 - 8:30 PM
CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
5
Cooking Classes Tuesday, August 22 6-8:30 pm • $55, $45* Join us and learn about key ingredients and techniques to help you create delicious Thai food at home. We’ll make a classic pad thai; a green chicken curry with our own freshly made curry paste, fresh spring rolls and peanut sauce, and Thai fried bananas for dessert. Shankari Easwaran
Tuesday, August 15 6-8:30 pm • $55, $45* These versatile one-dish bowls of flavor make a satisfying lunch or dinner, with a hint of protein, lots of veggies and some carbs. We’ll make a spicy carrot salad bowl with rice, mung beans and lime; Asian noodle bowl with peanut sauce, veggies and fried tofu; caramelized pineapple with Hodo Soy Five-Spice Tofu Nuggets in a homemade Asian dressing; bean salad with jicama, mangos and fresh corn with a roasted cumin dressing. Shankari Easwaran
Thai Favorites
Hearty Vegan Bowls
Asian Summer Salads Saturday, August 19 10 am-noon • $55, $45* Salad can be a quick, healthy and delicious main dish for the heat of summer. Learn how to whip up some key dressings and practice making fresh spring rolls with sweet and sour lime dressing. Taste summer udon salad with ponzu dressing; avocado radish salad with sesame goddess dressing, and chicken salad with temple soy sauce dressing. Sawako Ama
The Raw Gourmet Monday, August 21 6:30-8:30 pm • $55, $45* Incorporating more raw foods into your diet is a fresh and tasty way to enjoy summer. Adam shares tips for creating a gourmet meal of raw, natural foods: spicy carrot avocado soup; “Simply Raw” pad thai with zucchini, mint, shallots, cherry tomatoes and Brazil nut parmesan, and raw chocolate mousse with coconut cream. Adam Lovelace-Spirit 4
DE
MO
Keto Fast Foods Thursday, August 24 DE 6:30-8:30 pm • $55, $45* MO The Ketogenic Diet is high in fats, moderate in protein, and very low carb, and many are finding it beneficial to fat loss and health. This menu revamps fast food favorites for the Keto lifestyle: deep dish sausage and pepperoni pizza; bacon Swiss burgers on a portobello “bun”; fish tacos with avocado cream sauces, and Keto chocolate shakes. Mayumi Tavalero
Can Do! Small Batch Canning Saturday, August 26 10 am-12:30 pm • $55, $45* Small batch canning is a great way to preserve gorgeous summer fruit and experiment with a variety of flavor combinations. Janet will equip you with the technical knowledge and some delicious recipes to make your own preserves, including peach lavender jam, watermelon mint shrub, and blueberry jam with crystallized ginger. Janet McDonald This class combines hands-on practice and cooking demonstrations.
D I
THURSDAY
AUG.
31
6:30-8:30PM
N
N
THURS.
THURS.
E
R S
JULY 20
SEPT. 28
Homemade Ricotta
6:30 - 8:30PM
6:30 - 8:30PM
The Dr & the Chef: Mediterranean Diet
Monday, August 28 6-8:30 pm • $55, $45* Lucia will teach you how to make your own fresh and creamy ricotta, and how to incorporate it into some delectable Italian dishes: savory tart with fresh herbs and summer vegetables; lemony ricotta pasta with basil, and a luscious Tuscan cheesecake. Lucia Oliverio
Wednesday, September 6 6-8:30 pm • $55, $45* A Mediterranean diet DE MO is full of health promoting benefits and delicious flavors. Our menu is inspired by summer’s bounty: ratatouille; spatchcocked chicken with basil salsa verde; marinated chickpeas with radicchio and Parmesan, and stuffed peaches with chocolate and amaretti. Dr. Antonella Aguilera-Ruiz, ND and Adam Lovelace-Spirit
Brewery Dinner with Bike Dog Brewing Co. Thursday, August 31 6:30-8:30 pm • $65, $55* West Sac’s Bike Dog Brewing Co. prides itself on fresh and tasty brews that are great paired with BBQ. Chef Dio ‘cues up a savory menu with each course paired with a different Bike Dog brew: grilled pepper salad with warm goat cheese and fresh herbs; kalua pulled pork sliders with ginger chili sauce; grilled spice-rubbed tri-tip with chargrilled tomato salsa and corn on the cob, and grilled peaches with Milk Stout caramel sauce. Dionisio Esperas
Jewish Culinary Traditions for Fall Holidays
DE
MO
Thursday, September 7 6:30-8:30 pm • $55, $45* Explore some of the special foods and traditions associated with the fall Jewish holidays. For Rosh Hashanah, the New Year, Evie will present beet hummus and honey cake with a twist. For Sukkot, the week-long harvest festival, we’ll have an old family recipe for a versatile green bean dish. We will also enjoy a Dutch version of potato kugel, a savory pudding for any time. Evie Lieb
CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
A Taste of the Co-op DE Cooking School MO Thursday, July 6 6:30-7:30 pm • $10 Join us for a mini cooking class and get a taste of what our Cooking School has to offer. Chef Adam will offer tips for great knife skills, share some favorite ingredients and prepare a delicious recipe. Special deals on Co-op classes! Pre-registration is required. Adam Lovelace-Spirit
Handmade Rainbow Pasta Saturday, July 8 1-3:30 pm • $59, $49* Making pasta from scratch is even more fun when you add some color! In this hands-on class, Lucia leads us in making fresh pasta dough, colored with beets and spinach. Then we’ll cut tri-color pasta shapes and enjoy them with homemade Alfredo sauce and sautéed veggies. Lucia Oliverio DE
MO
Vintage Tiki Party
DE
MO
Tuesday, July 18 6:30-8:30 pm • $59, $49* Transform your home into a tiki room with a dinner that is a throwback to midcentury Americana. Chef Mayumi gives the menu an upgrade without losing the kitsch: crab rangoons with sweet and sour dipping sauce; teriyaki baby back ribs; grilled shrimp with mango-ginger salsa; Asian slaw with roasted peanuts, and mint and rum pineapple boats. Mayumi Tavalero
Brewery Dinner with New Glory Craft Brewery Thursday, July 20 6:30-8:30 pm • $65, $55* Enjoy New Glory’s creative brews paired with Chef Dio's fresh takes on California cuisine: charred chopped kale salad with cumin-ranch dressing; blistered padrones; taco duo: banh mi-style tacos with pickled vegetables, spicy chicken tikka tacos with cilantro mint salsa, and chocolate chile brownies. Dionisio Esperas
Vegetarian Breakfast & Brunch Saturday, July 22 DE 10 am-noon • $49, $40* MO Start your morning with these delicious, satisfying and nutrient-dense dishes that can be served on a busy weekday or a lazy weekend: vegetable frittata with zucchini, tomatoes and fresh basil; sweet and savory pancakes, and a quinoa breakfast bowl with blackberries and homemade cashew milk. Marga den Hoed
Cooking Classes Sensational Sushi Monday, July 31 6-8:30 pm • $59, $49* Learn 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, so come prepared to have a great time. Dionisio Esperas
Fitness Nutrition: Fueling Your Outdoor Workout
DE
MO
Thursday, August 3 11 am-1 pm • $55, $45* Fueling your body with everything it needs is critical to making the most of your workout and keeping you nourished, energized and hydrated! These recipes will do all that and taste great too: chocolate, nut butter and banana protein shakes; bone broth egg drop soup with ginger and green onions, butternut squash and almond flour pancakes; spicy chicken coconut curry, and a lemon-maple sports drink. Mayumi Tavalero, Certified Fitness Nutritionist
Eggplant Extravaganza
DE
MO
Monday, August 14 6:30-8:30 pm • $55, $45* Locally grown eggplant is abundant in the summer; Italian cuisine makes the most of the bounty, and this class will inspire you to do the same! We will make an appetizer of thinly sliced eggplant, pan-fried and oozing with fresh mozzarella; caponata crostini; roasted eggplant and tomato salad, and stuffed eggplant with prosciutto and provolone. Lucia Oliverio
Making pasta from scratch is even more fun when you add some color! In this hands-on class, Lucia leads us in making pasta dough, colored with beets and spinach.
SATURDAY
JULY 8
1-3:30PM
Your Sum el
er m
Fuel Your Summer: Camp Cooking
Monday, July 17 6-8:30 pm • $49, $40* Camp cooking can be one of the best parts of your time in the great outdoors. A little planning and a bit of preparation at home will help you deliver scrumptious meals with easy cleanup and enough protein for lasting energy. We’ll discuss how to brew perfect coffee without electricity and try some quick and tasty breakfast options. Chef Adam will demonstrate a tomatobasil polenta with burrata mozzarella and a peach and blackberry campcake. Our friends from REI will be on hand with some cool gear that makes camp cooking a breeze. Adam Lovelace-Spirit
F u
C A M P CO O K I N G Perfect Coffee Q u i c k & Ta s t y B r e a k fas t s T o m at o - B a s i l P o l e n ta Fruity campcake Gear demo
M O N D AY
J U LY 1 7
6 - 8:30PM
CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
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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.
ONLINE sac.coop
BY PHONE
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.
QUESTIONS ABOUT OUR CLASSES
Welcome!
Call Brown Paper Tickets 24 hours a day 800-838-3006
Call 916-868-6399 Monday - Friday from 9 am- 5 pm
CHILDREN IN CLASS
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 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
MO Style Classes
PARKING
Students receive copies of the recipes in all 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.
We offer cooking classes designed especially for students aged 4-17. To maintain an adult learning environment, we ask that babies and children under 18 are not brought to adult classes.
Complimentary parking is available on the first floor of the parking garage at 28th and S. After 6 pm and on weekends all levels of the garage are available.
CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable 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.
CLASS INFORMATION
DE Demonstration 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.
Seasonal Dinner
These prix-fixe dinners feature talented local chefs and artisans. A full meal is served, tax, gratuity and at least one wine or beer pairing are included.
must be 21 years or older to attend
a vegetarian menu
a vegan menu
a gluten-free menu (not a gluten-free facility)
Special Thanks! The following companies donate to our programs: Bob’s Red Mill • Celtic Sea Salt • Clover Stornetta Farms • Diestel Turkey Ranch East Bay Restaurant Supply • Eatwell Farm Salts • Emerald Valley • Equal Exchange KATZ • Lundberg Family Farms • Mary’s Poultry • Nancy’s Springfield Creamery Nature's Path • Organic Prairie • Organic Valley • Simply Organic/Frontier Co-op Smart Chicken • Sola Bee Veritable Vegetable • Woodstock Foods
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Schedule SUMMER 2017
