Sacramento Natural Foods Co-op Fall 2017 Issue of the Fork by Sacramento Natural Foods Co-op

AUTUMN 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 Sara Crocker Andrew Hillman Jolie Laudicina Christina O’Hara Liz Popham-Barajas 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

Hello, Sacramento! As this edition of The Fork makes its way into your hands, our cooperative has much to celebrate. The Sacramento Natural Foods Co-op has served our community for 44 years. Cooperative businesses—democratic businesses owned and led by the people who use their services—are celebrating Coop Month around the world in October. This includes your hometown food co-op! Look for details on the next page about the events we’re hosting to commemorate this special time. We also are completing our first full year in the new store space at 2820 R Street—an incredible way to kick off the fall season! Our new space is amazing! It is arguably the most impressive facility of any natural food co-op in America. Environmentally responsible and loaded with comfortable amenities, it is a truly impressive testament to what neighbors can accomplish together. One of my favorite aspects of the new space is our seating. Our seating areas have something for everyone, indoor or outdoor. Of course, the reason we need such a great amenity is the preponderance of excellent prepared foods we can now produce. Breakfast, lunch, or dinner at the Co-op offers interesting flavors, top-quality ingredients, and thoughtful craftsmanship. Our vegan Banh Mi is a newcomer to the menu, and I recommend it. The combination of fresh vegetables and grilled oyster mushrooms is fantastic!

We also have breakfast pizzas by the slice in the morning! Our staff has done a superb job in diversifying the menu for breakfast. With excellent espresso, pastries, and more, our Coop is the place to be for a quick, high-quality breakfast. We open at 6 am every day (with the exception of a handful of holidays), so I hope you come in and give the breakfast a try. Did I mention breakfast pizza? When the Co-op was founded in 1973, natural foods were much more difficult to find on store shelves. A driving force for founding food co-ops in those days was to get access to natural foods. Our world has changed and our Co-op with it, but we still maintain a strong commitment to natural foods. In fact, our standards and practices have strengthened over time, and those who want to provide the very best for their families know that the Co-op is unrivaled in its commitment to high-quality, natural and organic foods. We also understand that we serve an increasingly diverse community with more choices than ever. I think each of you will find that our curated selection of items in each department is second to none, and our level of service is unparalleled for a full service grocer. We are continuously working to improve operations and to adapt to meet your needs. Please let us know how we can make the Co-op even better by filling out a comment form. Now 44 years into our existence, we have a special place to shop, eat and gather. In cooperation,

Dan Arnett

Mike Phillips mphillips@sac.coop Hilary Sisson hsisson@sac.coop

STORE HOURS

For Holiday Hours visit sac.coop

SACRAMENTO NATURAL FOODS CO-OP

Open Daily for You ! 6am-11pm

diestel turkey ranch NON-GMO VERIFIED TURKEYS AVAILABLE STARTING

FRIDAY NOV. 17

NATURAL, RANGE-GROWN NON-GMO TURKEYS ORGANIC, RANGE-GROWN NON-GMO TURKEYS ORGANIC, RANGE-GROWN NON-GMO HEIRLOOM TURKEYS

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

your holiday meal helps feed the hungry For every pound of turkey you purchase at the Co-op this Thanksgiving season (November 17-23), the Co-op will give 10¢ (for natural) and 20¢ (for organic) to our Food Share program; we will also donate 10¢ for every pound of Tofurky purchased. Food Share donates money to feed the hungry in our area through local food assistance agencies.

This plate features California artisan cheeses in a range of styles and milks. Created by Co-op Cheesemonger Andrew Hillman

HONEYCOMB

VA R I E T Y Include a good mix of textures (soft, semi-soft, hard), milks (goat, sheep, cow, water buffalo), styles (washed rind, ash rind, herbed), and flavor profiles (mild to funky).

A E S T H E T IC S Odd numbers, a range of colors, and different ways of serving (crumbled, sliced and cubed) make an attractive display.

AC C O U T R E M E N T S Landing pad—crackers, baguette, sliced fruit Salty—seasoned nuts, spiced seeds, cured olives Sweet—fresh or dried fruit, jams, honey or honeycomb

S E RV I NG Arrange your selections on beautiful or textural ware like wooden boards, a piece of slate or tile, or a marble slab. Offer interesting cheese knives and spreaders. Use ramekins or small wooden bowls for jams, olives and honey.

C U S T OM I Z E Ask for assistance at the Co-op’s Cheese Counter.

SACRAMENTO NATURAL FOODS CO-OP

POINT REYES BAY BLUE PISTACHIOS

PENNYROYAL FARM BOONT CORNERS

MATOS CHEESE FACTORY ST. GEORGE FRIEND IN CHEESES FIG & FENNEL JAM PENNYROYAL FARM BOONT CORNERS

CENTRAL COAST CREAMERY FRESH CHÈVRE FRA’MANI SALAMETTO DRIED APRICOTS COWGIRL CREAMERY WAGON WHEEL

Pair with:

THE LOST ABBEY AVANT GARDE BIER DE GARDE

A taste of Europe, with cheeses from Italy, Switzerland, France and Spain, created by Co-op Cheesemonger Liz Popham-Barajas FOURME D’AMBERT BLUE LESUPERBE DIABOLO GOURMET TROIS PETITS COCHONS PÂTÉ DE CAMPAGNE ASTURI BRUSCHETTINI SWEETY DROPS PEPPERS

MOROCCAN OLIVES JACQUIN SELLES-SUR-CHER FIGS CAMPO DE MONTALBAN LA CASERA CAMEMBERT DI BUFALA

Pair with:

PASCAL BELLIER CHEVERNY ROUGE

This plate features all goat cheeses and mostly local accoutrements. By Co-op Cheesemonger Sara Cocker

BRIAR ROSE CREAMERY LORELEI

THE GOOD STUFF GINGER BLUEBERRY JAM

CENTRAL COAST CREAMERY GOAT GOUDA

NICOLAU FARMS QUATRO PEPE

VERMONT CREAMERY BONNE BOUCHE

LA SAISON NAPA VALLEY ROASTED ALMONDS

LA QUERCIA SPECK AMERICANO

ACME BREAD RUSTIC SWEET BAGUETTE CAPRIOLE PIPER’S PYRAMIDE

Pair with:

HEIDRUN MEADERY CALIFORNIA ORANGE BLOSSOM SPARKLING MEAD

Entertaining with Cheese! Tues. Nov.13, 6:30-8:30pm See the Class Schedule for more info. THE FORK MAGAZINE AUTUMN 2017

Strauss: A Cut Above Whether for a special occasion or everyday, this grass-fed beef delivers! trauss is made up of a family of American ranchers who collectively raise beef cattle on open pastures and practice sustainable agriculture. Raised on 100% pasture with no antibiotics or growth hormones, it is some of the tastiest grass-fed beef you can find. The reason for this is it’s fat content.

Raised to Perfection Strauss raises their cattle until they hit a certain weight, which means they develop plenty of fat before they hit the market. Most conventional beef is harvested based on time, and so you won’t find as much fat. Of course fat adds flavor, so waiting for weight translates to big taste. The fat is nicely marbled throughout the meat, which not only gives the beef flavor, it also lends to it a tenderness you typically won’t find in other grass-fed products.

Best of Both Worlds The other noteworthy thing about Strauss beef is that it is USDA Choice certified, the highest beef rating currently sold in stores—higher grades are reserved for restaurants— and a rare grade to find in grass-fed beef. USDA Choice certified requires that the beef has a consistent amount of fat that is well marbled throughout the meat. With Strauss you get the best of both worlds — the taste and tenderness you’d typically find in a conventional beef product, along with the benefits of humanely treated, grass-fed beef with its health promoting qualities like Omega-3s and CLAs. If you choose to include meat in your diet, give Strauss a try and taste the difference! Learn more at straussbrand.com

SACRAMENTO NATURAL FOODS CO-OP

STRAUSS BEEF IS USDA CHOICE CERTIFIED, — A RARE GRADE TO FIND IN GRASS-FED BEEF.

Strauss Prime Rib makes a great choice for a holiday or special occasion meal.

Herb Crusted Prime Rib SERVES 6-10

One 5-7 lb Strauss bone-in prime rib ½ c. chopped fresh parsley ¼ c. fresh rosemary leaves, chopped ¼ c. fresh thyme leaves ¼ c. fresh tarragon, chopped ¼ c. avocado oil 1 T. kosher salt 2 t. freshly ground pepper 1) Preheat oven to 275°. In a small bowl, toss together the parsley, rosemary, thyme, and tarragon. Next add the olive oil, salt, and pepper. Mix well. 2) Spread mixture over entire roast and place in roasting pan, fat side up. Roast 20 minutes per pound for rare. 3) Twenty minutes before roast is due to be done, use a quickread thermometer to test its doneness. For medium-rare it should read 125°. 4) When desired temperature is reached, remove roast from oven and allow to rest for 15 minutes. 5) Cut the roast away from the bones. Slice the meat and serve immediately. Recipe courtesy of Co-op Cooking Instructor Chef Mayumi Tavalero Suggested Wine Pairing: Terre Rouge Les Côtes de l’Ouest California Syrah

Try Our Burgers! The Co-op Deli & Café proudly features Strauss in our signature beef burgers. Order the standard Burger, the double All American Burger, or the Kid Burger at the Grill counter.

Festive Main Dishes with Chef Mayumi Tavalero Monday, Dec. 11 • 6:30-8:30 pm Learn to cook a perfect herb crusted prime rib with garlic roasted potatoes; a savory pork roast with cranberry-orange glaze, and a mouth watering seafood paella.

THE FORK MAGAZINE AUTUMN 2017

this pie recipe is inspired by the four & twenty blackbirds pie shop in brooklyn, with is co-op cooking school chef jill simmons ’ award winning crust. Pecan pies are sometimes toothachingly sweet, but this one is full of rich flavor without all that sweetness. It can be made ahead and refrigerated up to 3 days, or at room temperature up to 2 days before serving.

Malted Chocolate Pecan Pie

MAKES ONE 9-INCH PIE • SERVES 10

1½ c. pecan pieces, toasted and cooled 4 T. unsalted butter 2 oz bittersweet chocolate (about 55%) 1 c. packed light brown sugar ¼ c. barley malt syrup

¾ t. salt ½ t. ground cinnamon ½ t. ground ginger ½ c. Straus Organic Sour Cream 3 large eggs 1 large egg yolk 1 prebaked pie crust (see ingredients at right)

Position a rack in the center of the oven and preheat the oven to 350°. Bring an inch of water to a simmer in a small-medium saucepan. In a heatproof bowl, combine the butter and chocolate and place the bowl in the saucepan (the bottom of the bowl should not touch the water). Stir the butter and chocolate occasionally until melted and smooth. Remove from heat. Add the brown sugar, barley malt syrup, salt, cinnamon and ginger and stir well. Mix in the sour cream, then the eggs and egg yolk one at a time, stirring briskly after each addition. Stir in the cooled pecan pieces. Place the prebaked pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for 52 to 57 minutes, rotating the pie about halfway through the cooking time. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still jiggles a bit in the middle. Be careful not to overbake. Place pie on a wire rack and allow to cool completely for 2-3 hours.

Try it with Straus Coffee Ice Cream, a glass of Two Rivers Huckleberry Cider or AleSmith Nut Brown Ale

SACRAMENTO NATURAL FOODS CO-OP

Flaky Cream Cheese Pie Dough 5 oz. (1 cup) all-purpose unbleached flour t. sea salt t. baking powder 6 T. unsalted butter, cold ¼ c. cream cheese, cold 2 T. ice cold water 1½ t. distilled white vinegar

Egg White Glaze 1 egg white 1 t. water Whisk egg and water together to make the glaze.

to make the dough:

to make the pie shell:

1. Cut the butter and cream cheese into small (about ¾ inch) cubes. Wrap in plastic wrap and chill at least 30 minutes. Place the flour, salt and baking powder in a large resealable storage bag and chill for at least 30 minutes. 2. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Add cream cheese. Process about 20 seconds until the mixture resembles coarse meal. Add butter cubes and pulse until butter pieces are about the size of an oatmeal flake. Remove the cover and add the water and vinegar. Pulse until moistened and dough begins to hold together. (The same process can be followed with a pastry blender or two butter knives.) Pour contents into the plastic bag. 3. From the outside of the bag, press the mixture together with your hands, until the mixture holds together. Press and form into a disc. Seal the bag and refrigerate for at least one hour preferably overnight.

1. Remove dough from the fridge 5-10 minutes before you want to roll it out. On a lightly floured surface, roll the dough, rotating it after each roll to keep it from sticking to the board, until it is a 10-inch round and about -inch thick. 2. Transfer the dough onto the pie plate, gently pressing it into the edges of the plate. Trim any excess dough that is more than 1 inch. Refrigerate for 15 minutes before baking to keep the crust from shrinking during baking. 3. Decoratively crimp the edges of your crust. 4. Line the pie shell with foil or parchment and add pie weights or dry beans to coat the bottom of the pan, being sure to spread the weights to the edges. Bake in the preheated oven for 20 minutes. Remove weights and foil and cool for 1 minute.

Here ’s the Slice Bennett’s Bakery provided pies to Co-op shoppers for many years, but at the end of 2016, they quit the pie business, so the Co-op will no longer have Bennett’s pies for the holidays.

but good news!

The Co-op Bakery will be baking fresh traditional, vegan and chiffon pumpkin pies, as well as Dutch apple pies this holiday season. Willamette Valley Pie Company’s apple, pecan, cherry and marionberry pies will also be available. Sugar Plum Plant Based Bakery’s pies will satisfy everyone around the table! This Sacramento-based vegan and gluten-free shop offers standard and mini sizes in several decadent flavors. Pre-made crusts are available in the freezer: look for gluten-free, vegan, whole grain and more. Graham cracker crusts are on Aisle 3 during the holiday season.

5. Brush bottom and sides with egg white glaze to coat the crust to keep it from getting soggy. Bake for 3 more minutes. 6. Remove from oven and cool completely.

Join Jill Simmons in the Co-op’s Cooking School on November 11 to learn tricks from master pie maker as she creates this pie and more! See the class schedule for more details.

THE FORK MAGAZINE AUTUMN 2017

Lassen Farm House Dry Cider tastes as if you are taking a bite from a fresh apple. It’s produced in Chico, unﬁltered and not pasteurized. It’s just fantastic.

What am I bringing to the party? My life saver, G.T.’s Gingerade Kombucha! I am so excited to share this with the people that I care about. And it comes in a 48 oz. size, perfect for a celebration!

I ﬁnd that bubbly is always a crowd pleaser and the Domaine Allimant Laugner Brut is a personal favorite. It’s creamy yet brisk with notes of stonefruit and wild strawberries.

I bring our House-Made Chocolate Chip Walnut Cookies because they are very fresh, incredibly moist and deﬁnitely a crowd-pleaser.

I bring the Garlic Lovers Pasta with me. I love how creamy and garlicky it is. I want to share the goodness with everyone.

I love these bringing these as a hostess gift! The Katz Organic Chef’s Pick olive oil is authentic extra virgin, organic and certiﬁed by the California Olive Oil Council. It has won many awards. And the Katz Late Harvest Zinfandel Vinegar is referred to as Agrodolce, "sweet and sour." Once you taste these, you will never go back!

SACRAMENTO NATURAL FOODS CO-OP

NOVEMBER IS

M E M B E R A P P R E C I AT I O N MONTH

CO - O P M E MB E RS S AVE 10 % C H O O S E O N E D AY I N T H E M O N T H O F N O V E M B E R , S I M P LY L E T Y O U R C A S H I E R K N O W T H A T Y O U â&#x20AC;&#x2122; D L I K E T O A P P LY Y O U R M E M B E R A P P R E C I AT I O N D I S C O U N T A N D S AV E 1 O % O N A L L YO U R P U R C H A S E S T H A T D AY. N O T A C O - O P M E M B E R ? J O I N T O D AY T O ENJOY YOUR DISCOUNT!

THE FORK MAGAZINE AUTUMN 2017

Herbal Mineral

B AT H S A LT S

½ c. rose petals and lavender buds 2 ½ c. sea salt 2 ½ c. Epsom salt 30-40 drops lavender essential oil

The Co-op sells everything you need when it comes to making your own body care — which happens to make a great gift! Here are a few recipes to get you started.

1) Grind herbs in a food

Moisturizing

P R E- S H AV E OI L

2) Mix or grind the Epsom salt

½ oz. rosehip seed oil 3 drops frankincense essential oil 3 drops palmarosa essential oil 2 drops carrot seed oil

¼ oz. jojoba oil ¼ oz. apricot kernel oil 5 drops frankincense essential oil 5 drops petitgrain essential oil 2 drops Texas cedarwood essential oil

FA C E S E RU M

1) Mix all ingredients into a ½ oz. dropper bottle. Include instructions for use: After cleansing, massage a few drops into face for deep moisturizing.

1) Mix all ingredients into

a ½ oz dropper bottle with instructions for use: Massage a fewdrops into skin before applying shaving cream, soap or gel. Use to protect delicate skin from razor burn.

processor or herb grinder, fine enough so they won’t clog the drain. Add the sea salt and grind again. into the mixture. Then add essential oils and mix.

3) Store in a glass jar and

include directions for use: Dissolve 1 cup of salts per hot bath and soak for at least 20 minutes.

L O O K F O R L AV E N D E R , ROSE BUDS AND MUCH MORE IN THE BULK HERBS SECTION— BUY AS MUCH OR AS L I T T L E A S YO U N E E D .

B AT H B OM B S THE CO-OP’S BULK AISLE HAS MASON JA R S I N A VA R I E T Y O F SIZES AND STYLES. ESSENTIAL OILS & W R A P P I NG PA P E R CAN BE FOUND IN T H E W E L L N E S S DE P T.

S UG A R S C RU B 3 c. sugar 1½ c. coconut oil, warmed until liquid ¾ c. raw honey 10 drops essential oil of your choice

1) Whip the coconut oil and

honey together with an immersion blender or hand mixer until combined. Mix in the sugar and essential oils.

2) Store in airtight containers

and include directions for use: Gently exfoliate and moisturize hands and feet by massaging into wet skin. Rinse with warm water.

1 c. baking soda ½ c. citric acid ½ c. Epsom salt 2 t. olive oil 3 t. water 15-20 drops of essential oils Dried lavender, rosemary, chamomile, rose or calendula petals (optional for decoration)

1) Combine baking soda, citric acid, Epsom salt and mix well. In a separate bowl combine the olive oil, water and essential oils. 2) Add the dry ingredients to the wet mixture and quickly

mix well. Mixture should hold together when squeezed without crumbling. Add a little more water if needed. Quickly push mix firmly into greased muffin tins. Add dried herbs if you like. As it expands, you can push mix down into mold while drying.

3) Allow bath bombs to

harden for 24-48 hours and store in airtight container.

4) Wrap individually in recycled cloth and a decorative tie, or toss a few in a jar and include directions for use: Drop into your bath for a fizzy and soothing micro-spa experience!

Homemade with Jolie: Skincare Gifts Wed., Dec. 6 • 6-8:30 pm Learn how to make spa quality body care products using natural ingredients that will make great gifts. In this hands-on workshop, we’ll create a basic moisturizing face cream; a simple lip balm; a relaxing bath salt, and an invigorating sugar scrub. Students will take home what they make in class and have a framework for creating more gifts at home.

Hachiya persimmons are an autumnal gift, but if you’ve ever tried one before it was ripe, you probably swore you’d never try it again. Have a little patience, and you’ll be richly rewarded! The Co-op’s Hachiya persimmons largely come from The Natural Trading Company in Newcastle, whose Hachiya trees are over 50 years old. Those old trees produce fruit that is unsurpassed in flavor!

Persimmon Pudding SERVES 8-10

This cake-like pudding won’t be the belle of the ball, but its mellow sweetness and rich spices are sure to satisfy! It makes a scrumptious dessert and a great candidate for a holiday brunch. Dress it up with a garnish of thinly sliced Fuyu persimmons and a dollop of whipped cream. 1½ c. Hachiya persimmon pulp (from 3-4 very ripe persimmons) 3 eggs, well beaten ¾ c. sugar 1 c. flour 1 t. baking powder ½ t. baking soda ¼ t. salt ½ c. melted butter ½ c. milk 1 t. cinnamon ½ t. nutmeg ½ t. ginger 1 T. vanilla extract 1 c. golden raisins

1) For the pulp, see tip to the right. 2) Preheat oven to 325° 3) Lightly grease an 8” round cake pan or 8x8” baking dish with butter or coconut oil. 4) In a large bowl, add all ingredients in the order listed. Stir until combined. 5) Bake until set, about 1 hour. 6) Serve with whipped cream or coffee ice cream.

HACHIYA The Hachiya persimmon is shaped like a large acorn. When unripe, Hachiya are too tart to eat; they ripen, soften and sweeten after they have been picked. They are best used in baking, when their flesh is almost like jelly.

FUYU Hachiya are not to be confused with Fuyu persimmons, also a tasty autumnal treat. Fuyu look like bright orange, firm tomatoes. Fuyu can be eaten raw and have flavors of apricots and pumpkin, with a hint of cinnamon. Slice them, discarding the seeds, and add to salads or pair with a favorite cheese.

When cooking with Hachiya persimmons, make sure they are very ripe - ripening breaks down the tannins and develops the sugars. They should be squishy when you gently squeeze them. Slice the fruit in half and scoop out the flesh, and then purée or mash.

What is a

Co-op

Transformational Economy!

Co-ops are a transformational economic model that allows for community ownership. A co-op’s focus is on the beneﬁt of the many instead of the few, and because co-ops are democratically owned by community members, co-ops keep money and jobs in their communities.

Anyone Can Join At the Sacramento Natural Foods Co-op, over 10,000 members of the community have chosen to invest in a grocery store that provides organic, sustainable and healthy food options.

Everyone Can Shop It starts with you! Shopping at our Co-op is a vote for a different kind of economic model—one that is democratically controlled and rooted in its community. To double down on your support of co-ops, choose products from cooperative companies like Organic Valley, Pachamama Coffee, Equal Exchange and Alafﬁa.

29,ooo+ Co-ops create 850,000+ jobs in the USA Co-ops Come in All Shapes and sizes! Consumer

Co-op Principles

Seven cooperative principles guide how cooperatives put their values into practice.

1 Voluntary & Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 autonomy & independence 5 Education, Training & information 6 Cooperation Among Cooperatives 7 concern for community

Co-op values

Beyond Business as Usual We are guided by co-operative principles and values and work alongside thousands of other co-ops across the country, offering an alternative to business as usual.

SACRAMENTO NATURAL FOODS CO-OP

worker agriculture housing Child Care financial

equity

Self Responsibility

Solidarity

Equality

Self Help

Your neighborhood grocer has lots of fun goodies for holiday giving. They are easy to grab while you pick up lunch or shop for dinner—but they look as if you traveled around the world to get them! These are just a few suggestions. Look for more in the Wellness Department and all around the Co-op. 1. BAMBECO Recycled glass, bee houses and more. This Monterey Recycled Glass Vase is a lovely option. 2. PEACE LOVE & SOY WAX CANDLES Locally made in Sacramento. Lemon Verbena is an uplifting starter scent.

3. TUFA ROCK Locally made and grown succulents in beautiful containers. Each one is unique. (Meet the maker at our Homemade Makers Fair!) 4. ALOHA BAY SALT LAMPS The groovy Chakra Crystal changes colors!

5. SWEET DREAM EYE PILLOWS Locally made in SF! Launched in 2006, Sweet Dreams is a small business operated by women. 6. ZEN THREADS Locally made in Sacramento. Gift bags that keep on giving with cute screenprinted designs.

7. TWIG EARRINGS Handcrafted beauties made in the USA. Find a wide variety of styles—wooden, gilded and more. 8. PACIFICA These Vegan friendly perfumes come in beautiful packaging, The Co-op carries a variety of scents and styles in the Wellness Department.

9. RISING TIDE Fun purses, scarves and more, with a changing assortment every season. 10. MATR BOOMIE These Fair Trade modern bags are handmade in India and help fund community development!

THE FORK MAGAZINE AUTUMN 2017

24th annual

A Sacramento Tradition Join the largest Thanksgiving Day run in the country! Thanksgiving morning Thursday, November 23, 2017 10K Run and 5k Run/Walk

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SACRAMENTO NATURAL FOODS CO-OP

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7/25/16 9:44 PM

THE FORK MAGAZINE AUTUMN 2017

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SACRAMENTO NATURAL FOODS CO-OP

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FRI-SUN, SEPT 29-OCT 1 NEVADA COUNTY FAIRGROUNDS GRASS VALLEY

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THE FORK MAGAZINE AUTUMN 2017

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SACRAMENTO NATURAL FOODS CO-OP

‘‘Protecting, Preserving and Restoring

Habitat, Farmland, Ranchland, Water Resources and Cultural resources in the Sacramento Valley since 1990. With over 17,500 acres permanently protected in the Sacramento Valley.

‘‘

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Pedestrian-friendly village for people of all ages Walking distance to the American River Parkway and Fair Oaks Village 30 homes with large clubhouse, pool and gardens

www.FairOaksEcoHousing.org Where HOME meets COMMUNITY.

Allergies • Women’s Health Care • Nutrition Chronic Sinus Problems • Bio-identical Hormones Herbs • Constipation • Frequent Colds • PMS 5025 J Street. #205 Sacramento, CA 95819 Free Parking 916-448-9927 drpjmonroe@gmail.com • DrPriscillaMonroe.com

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 916 732-3143 ads@sac.coop

THE FORK MAGAZINE AUTUMN 2017

Soil Born Farms

on the horizon

autumn ’17

photo credit: Alicia Baddorf

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 Grown With Love

After School Program Empowerment for Young Women

Our after school program is an opportunity for young women ages 13– 18 to engage with the natural world and deepen their connection to themselves, their environment, their health and each other. This program 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 be flexible and adapted to meet the interests and passions of the group. Activities include: • gardening, cooking and eating together • health and nutrition • medicinal and traditional uses of plants • wild crafted nature art • exploring the American River Parkway Held on the second Wednesday of each month from now until June 2018, 3:30–5:30 pm at the American River Ranch. Scholarships available. Contact Alyssa: akassner@soilborn.org

Become a CSA Member

Fall/Winter shares are available Call 916-363-9685

Save the Date!

“True health care reform starts in your kitchen, not in Washington” —anonymous

We’ve got something for everyone at Soil Born Farms. To view a complete schedule of fall activities or register for a walk, class or a course visit our website at soilborn.org The Art of Herbal Medicine Making I Tuesday, October 10 • 5:30-8:30 pm Free Composting Workshop Wednesday, October 11 • 5:30-6:30 pm Cooking Out of the CSA Box Wednesday, October 18 • 6-7 pm Wednesday, November 15 • 6-7 pm Meal Prep Hands-On Cooking Workshop Saturday, October 21 • 9 am-noon The Art of Herbal Medicine Making II Tuesday, November 7 • 5:30-8:30 pm Birds Walks with Cliff Hawley 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 the American River Ranch. Saturday, October 21 • 8-10 am Saturday, November 11 • 8-10 am

Harvest Sacramento Neighbors Helping Neighbors

We are gearing up for more Neighborwoods tree planting events and the upcoming citrus harvest season. We need neighborhood leaders, volunteers and home owners with trees to support the effort to get fresh produce to families in our community who need it. Contact Dominic: dallamano@soilborn.org

Saturdays at the Farm 8 am-12:30 pm 2140 Chase Dr. right off the bike trail next to Hagan Park. Stop by and enjoy a country experience in the city. Stock up on winter squash, pumpkins, greens and soup-making ingredients at the Farmstand. You can’t beat the flavor of “fresh from the field” produce. We feature specialty items from local farms, Grindstone Bakery breads, culinary herbs and seasonal veggies from our greenhouse, medicinal herbs, succulents and practical gifts. Our culinary team offers simple recipes featuring seasonal vegetables for you to taste. Enjoy Equal Exchange coffee, Magpie Café baked goods and more at Phoebe’s Tea & Snack Bar. It’s the perfect pit stop along the American River bike trail. Check our website for the activities, live music, tours and classes that are scheduled. Artists and photographers are welcome.

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 maintaining an organic farm. Sign up in advance, new volunteers please arrive at 9:15 for brief orientation.

Farm Classes

Sowing the Seeds of Serenity Garden & Art to Soothe Stressed Children Saturday, October 7 9 am-noon • $25 (plus a $15 materials fee) 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

Basic Landscape Design for Homeowners Saturday, October 28 9 am-12 pm • $25 Do you dream of a new yard but don’t know where to begin? Landscape designer Mallory Russell will walk you through the steps needed to get the most out of your space. Through site analysis this class will discuss design basics: form, function and light patterns to realize your yard’s potential. Please bring a photo of the area you wish to makeover. Mallory Russell, MRose Designs

Saturday, November 4 1-4 pm • $25 Permaculture is a design system. The design tells you which techniques to use in a given space, but to know what fits best, you need to understand the models that work well. This class is about understanding the permaculture models and techniques for a Mediterranean climate. We will explore our permaculture tool kit to see all of the possibilities. Matthew Trumm and Sarah Jo Michalak

Saturday, October 28 1-4 pm • $25 Native plants can often support 10 to 50 times as many species of native wildlife as non-native. Learn about local native plants and how to create a healthy habitat for yourself and critters using plants that benefit wildlife, and use less water with little to no pesticides or herbicides. Class includes a tour of the Nursery and Demonstration Gardens. Chris Lewis, Elderberry Farms Native Plant Nursery

Permaculture Tool Kit Tricks and Techniques

Gardening with Native Plants

Introduction to Aromatherapy Saturday, November 4 9 am-noon • $25 Aromatherapy is the practice of using the natural oils extracted from plants for healing body, mind and spirit. Gain a foundation in using essential oils: extraction techniques, categories and properties, common uses and the types of tools, equipment used in aromatherapy. Ann Sibbet

Winter Herbal Wellness Saturday, December 2 9:30 am-12:30 pm • $25 (plus a $10 materials fee) Each season brings unique challenges and opportunities for our well-being. This class will offer techniques for using herbs, diet, and good habits for optimizing health and avoiding illness in the colder, darker months of the year. Lecture, demonstration and hands-on experiences are included in class. Daylin Wade

Succulent Wreath Workshop Wednesday, December 6 5:30-8:30 pm • $25, (plus a $60 materials fee) Discover how to make beautiful succulent wreaths while making your own to take home. You will learn how to prepare cuttings, how to care for your wreath to keep it beautiful year after year and how to use different design principles to create a wreath that can be hung up or used as a holiday centerpiece. Students should bring a hot glue gun and 5-10 glue sticks. Pamela Marentis, The Succulent Marketplace 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.

The Wonderful World of Birds Learn about the winged friends at Soil Born Farms. Kids will explore the garden, make a farm fresh snack, meet the farm animals and create something special to take home. This is a child-focused farm experience. Registration is for children only, one adult may accompany each child. Suggested ages 3-9 • $15

SATURdAY

OCT. 14

9:30 - 11:30AM

CLASS SCHEDULE AUTUMN 2017 • REGISTER AT SAC.COOP

Wellness and Community

Wednesday, November 1 6:30-8:30 pm • $15, $10* Memory problems are a common complaint in health care. The brain, like a muscle, can be stretched and strengthened to perform better at any age! This workshop will provide information on sleep, stress, nutrition, activities, games, environmental factors and exercises that will increase brain function! If you want a better memory, sign-up now before you forget! Dr. Damon West, D.C.

Saturday, October 14 10-11:30 am • $15, $10* Join Bella Dreizler in learning creative ways you can set yourself free with this handy tool. Develop a fun and practical home practice to massage and release tension in back, hip, shoulder and neck. Rollers available for purchase after class! Bella Dreizler, Physical Therapist, yoga and 5Rythms Instructor

The Memory Workshop

Introduction to Foam Rolling

Foot Reflexology for Neck and Back Pain Wednesday, October 18 6:30-8:30 pm • $30, $25* Learn to take care of yourself at home with reflexology, a holistic, all-natural way to treat the body without toxic medications. This class is great for individuals or couples as Tian Li Wu, a licensed acupuncturist, demonstrates simple reflexology techniques. Each student will receive massage tools to take home. Tian Li. Wu, Master L. Ac. of Tian Chao Herbs and Acupuncture

Boost your Mood with Food

Maintaining a Healthy Immune System Wednesday, November 8 6:30-8:30 pm • $15, $10* Do you have a plan for staying healthy this cold and flu season? Each year the viruses seem to be more virulent and debilitating. Join Dr. Lanzarotta for a discussion about foods, herbs, and supplements that support your immune system, and create a personal plan for remaining healthy throughout the year. Dr. Suzette Lanzarotta,

Wednesday, October 25 6:30-8 pm • $15, $10* Learn how our mood, digestion and immune response relate to one another. By understanding food through this lens we can combat depression, anxiety and stress related symptoms or, we can further uplift and enhance those already in good health. Gray Estrada, MTCM

Jolie with

WED. DECEMBER 6 6-8:30PM

Beauiful Handmade Wreaths at Good Humus Produce Saturday, December 2 10 am-4 pm • $75 Join Annie Main on her farm and create a handmade wreath. Lunch is included. Annie Main

Homemade with Jolie: Skincare Gifts Wednesday, December 6 6-8:30 pm • $45, $35* Make your own spa-quality body care products using natural ingredients that will make great gifts. We’ll create a moisturizing face cream; a simple lip balm; a relaxing bath salt, and an invigorating sugar scrub. Students will take home what they make in class. Jolie Laudicina

Making Magic: Celebrating the Winter Solstice Monday, December 18 6:30-8:30 pm • $25, $20* Winter is coming! Come turn the wheel of the year with us and help honor this season together. On this night we will celebrate the longest night of the year, the dark moon, the element of Earth and our seed intentions that we will nurture through the darkness. Using ritual we will connect with the energies and blessings of this season and honor our Mother Earth at Winter Solstice! Meredith Brungess

G I F T S F R O M T H E FA R M Join annie main on her farm and create a beautiful handmade wreath using dried herbs and flowers, fresh greenery and other treasures from the farm

S A T. D E C . 2

•

10AM - 4PM

PRE-REGISTER AT SAC.COOP

$ 7 5 W r e a t h • L u n c h • Fa r m To u r

CLASS SCHEDULE AUTUMN 2017 • REGISTER AT SAC.COOP

Kids

and

Teens

COOKING CLASSES We are proud to offer cooking classes designed especially for students ages 4 -17. Classes are hands on and all students will have the experience of making each recipe on the menu. They will use high quality ingredients, learning essential cooking skills and techniques along the way. Students will enjoy the food they have made together at the end of class.

TEENS IN THE

KITCHEN

We’ll make delicious treats perfect for sharing!

Learn to make pastry dough from scratch to use for sweet and savory pies!

HOLIDAY TREATS

SWEET & SAVORY PIES

Menu: Cranberry Orange Bread

Menu:

Peppermint Bark

Homemade Pastry

Ages 10-17

Chocolate Pudding with Fresh Whipped Cream

Chicken Pot Pie

$49, $40* for each class. Cooking is a skill that can be developed over a lifetime. Young people get a head start in our fun, hands-on classes.

Apple Galette

Shortbread Cookies

& BOOKS

GNOCCHI DINNER Gnocchi are fun for the family to make and enjoy together. Join chef Lucia as you learn to make light and ﬂuffy potato gnocchi by hand. Tomato sauce and sautéed veggies round out the feast.

Friday

Oct. Friday October

Friday December

4 - 6: 3 0 p m

Kinder

COOKS

4 - 6: 30 p m

4-6: 30 pm

$49, $40* per student

Class is designed to be multigenerational. Each family should include at least one adult and one child, ages 6 years and up.

Ages 4-6

CREEPY CARROTS Story time meets snack time as we read a fun and spooky tale about carrots and make whole wheat carrot mufﬁns. With guest reader, Nate Halsan, from the Sacramento Public Library

Wednesday, October 25 3:30-5 pm • $15, $10*

Ages 4-6

at th e

FALL FUN! Let’s work together to make real food with a healthy helping of fun.

Sprouting

Pumpkin gnocchi • Roasted Broccoli • Apple Spice Mufﬁns

Wednesday, November 8 3:30-5:30 • $35, $30*

Ages 6-9

C o-op

Tuesday

OCTOBER 31 Free

Stop by the Co-op at 4 pm on Halloween

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

CLASS SCHEDULE AUTUMN 2017 • REGISTER AT SAC.COOP

Saturday, December 2 1-3:30 pm • $55, $45* Practice making fresh pasta the old-fashioned way. You’ll mix, roll and cut fresh pasta dough in a variety of holiday colors. These red, white and green ravioli will then be stuffed with a spinach and ricotta filling and topped off with a creamy alfredo sauce, making a festive holiday dish everyone will love. Lucia Oliviero

Monday, November 27 6-8:30 pm • $65, $55 The classic French macaron is a crisp chewy meringue cookie with a decadent cream filled center. We will make two varieties: dark-chocolate filled with chocolate ganache, and a pink macaron with a raspberry buttercream filling. Lucia Oliviero

Homemade Ravioli Workshop

French Macaron Workshop

Thai Favorites Tuesday, November 28 6-8:30 pm • $55, $45* Join Shankari as we learn about key ingredients and techniques to help you create delicious Thai food at home. We'll make tom yum soup; curry with freshly made red curry paste and seasonal vegetables; pineapple fried rice, and traditional tapioca pudding. Shankari Easwaran

Nourishing Fall Soups

Holiday Baking: Vegan & Gluten Free Monday, December 4 6:30-8:30 pm • $49, $40* Learn recipes, ingredients and DE techniques for making MO delicious desserts that will impress and satisfy your friends, your family and yourself: apple crisp with coconut whipped cream; ginger snaps, and cashew cheesecake. Marga den Hoed

The Art & Science of Cheesemaking

Thursday, November 30 6:30-8:30 pm • $49,$40* Create a foundational stock and use it in old fashioned chicken and rice soup. We'll also make roasted curry butternut squash and granny smith apple soup; albóndigas (Mexican meatball) and vegetable soup, and fennel minestrone with white beans and sausage. Mayumi Tavalero

Tuesday, December 5 6-8:30 pm • $55, $45* Chèvre is a creamy fresh goat cheese that can be enjoyed as soon as it is made, or aged into a blooming rind cheese. Discover the delicious cheeses you can create using this process, including beautiful grapeleaf wrapped and herbed chèvre, perfect for holiday entertaining. Sacha Laurin

Chef Secrets with Ame Thursday, December 7 6-8:30 pm • $75, 65* Join Chef Ame for this advanced hands-on class. Make a beautiful appetizer of fried goat cheese bites with honey; a creamy decadent soup without the cream; a perfectly pan-seared fresh fish with beurre blanc sauce; fluffy mashed potatoes with celeriac, and a luscious chocolate soufflé. Go home feeling more confident in your techniques for pan searing, frying, timing, portions and exquisite plating. Ame Harrington

Happy Hour: Wine & Cheese Saturday, December 9 4-6 pm • $20 Sparkling beverages make any occasion a party! We’ll combine some of our favorite bubblies and cheeses to inspire your holiday gatherings.

Festive Main Dishes Monday, December 11 6:30-8:30 pm • $75, $65 Join Chef Mayumi as DE MO she creates elegant holiday meat dishes to dazzle your guests at the table this holiday season. We will learn to cook a perfect herb crusted prime rib with garlic roasted potatoes; a savory pork roast with cranberryorange glaze, and a mouth watering seafood paella. Mayumi Tavalero

Cooking Classes Holiday Cookie Workshop Thursday, December 14 6-8:30 pm • $55, $45* Nothing says happy holidays like a batch of freshly baked cookies. Our very own Co-op baker shares lessons learned from her 20 years of experience, as she teaches us a foolproof cookie recipe for making and decorating beautiful iced sugar cookies; heavenly brown betty buttons, and holiday peppermint bites. Stephanie Allard

Tamales for the Holidays Tuesday, December 19 6-8:30 pm • $55, $45* Tamales are a holiday tradition in many Latin cultures, where everyone gathers for a tamalemaking party. Chef Adam leads a “tamalada” at the Co-op; we’ll make homemade masa, then we’ll prepare and enjoy green chili and pepper jack cheese tamales; fireroasted salsa, and avocado crema. Adam Lovelace

Cooking Classes

Can-Do! Apples, Pears and Quince Saturday, November 4 10 am-12:30 pm • $55, $45* Lovely pears, apples and quince are quintessentially autumn. Preserve these fall favorites to enjoy in the coming months or to give as gifts for the holidays. Janet will give you techniques and recipes for ginger pear preserves; quince and apple sauce, and spicy apple chutney. Janet McDonald, The Good Stuff

Vegan Thanksgiving Monday, November 6 6:30-8:30 pm • $49, $40* Gather around the table for a warm and DE satisfying plant-based MO Thanksgiving. Our menu includes stuffed seitan roast; herbed polenta cornbread; creamy mashed potatoes and celery root; savory mushroom and onion gravy, and pumpkin pie for dessert. Marga den Hoed

Chicken Dinners with Rick Mahan

Tuesday, November 7 6-8:30 pm • $65, $59* Join Chef Rick Mahan of The Waterboy and OneSpeed restaurants for a lesson in all things chicken. He’ll walk us through how to break down a whole chicken and use the bones to make stock. He will then demonstrate a comforting chicken soup, a delicious pan seared chicken breast and crowd-pleasing fried chicken! Rick Mahan, Chef & Owner of The Waterboy and OneSpeed

Indian Fusion Thursday, November 9 6-8:30 pm • $55, $45* In our global village, there is no reason to limit our tastebuds! This class is a mash up of familiar favorites livened up with flavors borrowed from across the globe. We’ll make couscous pulao; masala macaroni; Manchurian cauliflower, and naan pizza. Shankari Easwaran

Decadent Holiday Pie Workshop Saturday, November 11 10 am-1 pm • $75, $65* Jill will share her prizewinning crust recipe and simple techniques for making a flaky mouthwatering crust every time. Come learn to put a unique spin on your favorite holiday pies as Jill demonstrates a brown butter pumpkin pie, a malted chocolate pecan pie and techniques for rolling out dough and making a lattice top. Students will make their own mini salted apple pie to take home. These pies are guaranteed show stoppers! Jill Simmons

Happy Hour: Cider Appreciation Saturday, November 11 4-6 pm • $20 It’s likely that cider was served at the first Thanksgiving, and we’re giving cider its rightful place at the modern table! Two Rivers Cider Co. will be on hand to help us appreciate cider in flavors both familiar and new, along with colonialinspired snacks and live music.

Entertaining with Cheese

Monday, November 13 6:30-8:30 pm • $49, $40* Join Chef Andrew, one of the Co-op’s talented cheesemongers, as he shares how to put together a winning cheese plate. He’ll also show us how to make puff pastry cheese twists; endive stuffed with goat cheese and honey; a tasty cheese ball spread, and the ultimate party food—a creamy cheese fondue. Andrew Hillman

Italian Autumn Harvest

Tuesday, November 14 6:30-8:30 pm • $49, $40* Cooler weather prompts the desire for warm, comforting foods, and Italian cuisine offers us the chance to indulge. Lucia shares a taste of the Italian autumn harvest: creamy risotto with porcini mushrooms; a traditional baked ziti; fennel, porcini and chicken cacciatore; a Tuscan-style pie with seasonal fruit, and a luscious hazelnut hot chocolate. Lucia Oliviero

CLASS SCHEDULE AUTUMN 2017 • REGISTER AT SAC.COOP

Thursday, October 19 6-8:30 pm • $65, $55* Practice sausage making techniques in this handson interactive workshop. We will discuss basic fundamentals that will make your sausage making a success every time. Mike will explain how the lean and fatty parts of pork are not created equal, but they each have specific uses for creating superior products. Participants will cut and grind meat and combine spices for a German Bratwurst; sweet Italian, and chicken pesto Asiago sausage. Mike Mitchell

Monday, October 2 DE 6:30-7:30 pm • $10 MO Taste what our Cooking School has to offer. Lucia 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. Lucia Oliviero

Sausage Making Workshop

A Taste of the Co-op Cooking School

The Art & Science of Cheesemaking: Blue Cheese Wednesday, October 11 6-8:30 pm • $55, $45* Join cheesemaker Sacha Laurin to learn the art and science of blue cheese making and create your own Gorgonzola to take home and age to perfection. Your cheese will be a great complement to crisp fall apples. Sacha Laurin

Happy Hour: Oktoberfest Saturday, October 14 4-6 pm • $20 Join our friends from Ol’ Republic Brewery for German-style brews, bites and music.

Fuel Your Workout for Peak Performance Tuesday, October 17 DE 6-8:30 pm • $49, $40* MO Join Julie Young, a 12-year US Team Cyclist; Michael Sayers, a two-time Olympic Coach, and Chef Mayumi Tavalero, a Certified Fitness Nutritionist, as they discuss how to phase activity with nutrition. Menu: poached eggs with greens and spicy tomato sauce; spinach stuffed chicken breast with roasted root vegetables, and grass-fed beef meatloaf with "green" mashed potatoes. Mayumi Tavalero with Julie Young and Michael Sayers of Dai Endurance

Easy Weeknight Meals

Monday, October 23 6:30-8:30 pm • $49, $40* You don't have to give up taste OR nutrition with these four simple meals that take 30 minutes or less from beginning to end! We will learn to make sole picatta with sautéed greens; a white bean, sausage, and kale skillet meal; ginger chicken and vegetable stir fry, and arroz con pollo. Mayumi Tavalero

Back to Basics: Knife Skills and Stir-fry Thursday, October 26 6-8:30 pm • $59, $50* Learn to effortlessly chop, slice, dice and mince vegetables and herbs, and practice breaking down a whole chicken step by step. We will demo a lemongrass and ginger chicken and veggie stir-fry. You will take your prepped vegetables and chicken home for dinner the next night! Bring a chef’s knife, boning knife and paring knife with you to class. Mayumi Tavalero

Art of Japanese Cuisine: Bento Box

Cooking Classes Vegan Indian Curries Monday, October 30 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: chana masala; eggplant in peanut sauce; a coconut milk curry, and a black eyed pea curry. Shankari Easwaran

Make Ahead Thanksgiving

Saturday, October 28 11 am-1 pm • $49, $40* The beloved Bento Box—a staple Japanese take-out dish that you can enjoy making as a stay-in dish. Sawako will share her tips and healthy recipes. Menu: teriyaki chicken; Japanese omelet; seaweed salad; sesame spinach; rice balls, and miso soup. Sawako Ama

Thursday, November 2 6:30-8:30 pm • $49, $40* Eliminate much of the time spent preparing food on Thanksgiving Day by planning ahead with Evie. In this class you will learn how to prep your ingredients ahead of time and put them together while the turkey is roasting. Enjoy her mom's special casserole cornbread “stuffing;” a stay-crisp collard salad with pecan dressing, and bright green beans with roasted shallots and fennel. For the grand finalé: a refreshing frozen pumpkin sundae torte. Evie Lieb

Gnocchi Workshop Tuesday, October 24 6-8:30 pm • $59, $50* Lucia teaches us how to craft light and fluffy gnocchi by hand, and top them with a variety of delicious sauces. We’ll make two classic gnocchi, potato and ricotta; and enjoy them with an alfredo cream sauce and an olive oil herb sauce. Lucia Oliviero

CHICKEN

DINNERS With R ick Mahan acclaimed chef and owner of the waterboy and onespeed Restaurants

T U E S D AY

NOV 7

6-8:30pm

CLASS SCHEDULE AUTUMN 2017 • REGISTER AT SAC.COOP

Cooking Classes

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

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

QUESTIONS ABOUT OUR CLASSES

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

CHILDREN IN CLASS 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.

PARKING 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.

Welcome! The Co-op’s Cooking School & Community Learning Center offers something for everyone— cooking classes for cooks of all ages, interests and levels of experience; wellness seminars; events at local farms, and workshops to encourage healthy living and creativity. Our teambuilding cooking classes offer a hands-on and co-operative experience for your office, clients or group of friends. Our classroom is located upstairs in the newly expanded Co-op at 2820 R St. It’s a great place to discover new flavors and skills and enjoy everything the Co-op has to offer.

CO-OP MEMBERS SAVE ON CLASSES!*

Most classes list two prices. The first price is for the general public. The second price, indicated with an asterisk, is for Co-op members. Learn more about Co-op membership at sac.coop

CLASS INFORMATION

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.

DE Demonstration

MO Style Classes

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

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

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 • California Olive Ranch • Celtic Sea Salt • Clover Stornetta Farms Diestel Turkey Ranch • 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

Cooking Classes

Schedule AUTUMN 2017