Sacramento Natural Foods Co-op Winter Issue of The Fork by Sacramento Natural Foods Co-op

WINTER 2016 ESSENTIALS

GENERAL MANAGER’S MESSAGE

Published quarerly by SNFC 1900 Alhambra Blvd. Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800 Fax: 916-455-5723 sacfood.coop General Manager Paul Cultrera Managing Editor Jennifer Cliff Assistant Managing Editor Julia Thomas Proofreaders Julia Thomas, Jolie Adam Art Production Annelise Kaufman, Adam DeGroot, JaClare Williams, Nate Grundmann Photography Adam DeGroot Cover Art Nate Grundmann, Anneliese Kaufman Ad Manager Austin Cunningham Contributors Angela Borowski, Paul Cultrera, Terese Hollander Esperas, Steve Maviglio, Sarah Moody, Christina O’Hara, Julia Thomas, Stacie Traylor, Joel Erb, Nate Grundmann, Jolie Adam Board of Directors Joel Erb, Board President jerb@sacfoodcoop.com Chris Tucker, Vice President-Treasurer ctucker@sacfoodcoop.com Ann Richardson, Vice President arichardson@sacfoodcoop.com Steven Maviglio, Secretary smaviglio@sacfoodcoop.com Ellen McCormick emccormick@sacfoodcoop.com Michelle Mussuto mmussuto@sacfoodcoop.com Mike Phillips mphillips@sacfoodcoop.com

Store hours Open Daily to Everyone 7 am-10 pm Except: New Year’s Day Friday, January 1, 9 am-10 pm Please note that January Anti-Depression Friday is moved from January 1 to January 8 2

THE FORK WINTER 2016

Over the course of the last two months the electrical, plumbing and refrigeration contractors working on our store relocation have been busy putting in place the underground utilities that will hook up to the hundreds of fixtures that will eventually be what Co-op shoppers will recognize as our new store. And on December 8 all of their work was covered over when the concrete crew poured the slab that will become the store’s floor. What for a long time had been a series of lines and symbols on a thick set of blueprints developed through hours of effort by our store designer and architects has turned into a complicated network of pipes, conduits and drains that no one will ever see. Everyone involved was pushing as quickly as possible to get the slab poured to keep the construction site from turning into a mud hole should the much-publicized El Niño rains arrive. We did have a few days when rain made it impossible to move heavy equipment around on the site, and that caused about a week’s delay in the schedule. With the slab in place, the next phase of construction will consist of the framing of the store’s walls, which means that you’ll be able to start to see the store taking shape. Current plans call for having the walls up and the roof in place by March of 2016 and for the store to open four to five months after that. We’re now working with the project’s general contractor to find ways to accelerate that schedule. On October 21 we received a permit from the Department of Business Oversight that allowed us to make another offering of nonvoting preferred shares and we announced the offering on October 29. Since then we have sold just under $400,000 worth of shares from this offering. Co-op owners had already invested $1.5 million when our first offering of preferred shares was made in 2013. These shares are a great way for Co-op owners to take part in the store relocation project. They allow owners to keep their money invested locally while earning rates that are better than what can be found with comparable investments such as bank certificates of deposit. B shares sell for $50 each and earn a 1% annual dividend while C and D shares sell for $500 each and earn 2.5% and 3% annual dividends respectively. You can get all of the details about the offering and download the required forms from our web site at sacfood.coop/ preferredshares. Back in June, I wrote that we had signed on with Instacart, an online service that will offer home delivery of virtually everything that we sell. Initially Instacart planned to roll out their service in Sacramento in the

autumn, but they have changed plans and now are looking to be here sometime in the spring of 2016. I also wrote that we had planned to install a new cash register system called Catapult in October. To allow their system to be compatible with some of our requirements, the Catapult developers needed to make a number of alterations to their software and they have run into some delays in doing so. So we’re now looking at installing the new hardware and software in early 2016. Results from a recent survey of Co-op customers told us that, not surprisingly, the two factors that present the biggest obstacles to shopping at the Co-op are parking and prices. To address the first of those factors, we are investing over $10 million to build a new store that will have more than twice the current parking. And to address the second factor we have rolled out two new programs—“Co-op Every Day” and “Essentials.” Along with more than 120 other co-ops across the country we are members of the National Cooperative Grocers. Recently the NCG negotiated better everyday pricing on a number of product lines, and we are passing these savings on through our “Co-op Every Day” program. Orange “Co-op Every Day” signs in the store will indicate the products currently available, and NCG plans to continue to add more in the future. “Essentials” is a selection of products that are basic to most people’s shopping lists that we now offer at significantly reduced prices. In addition to lowering the prices on these items we are also providing recipes using “Essentials” products and are offering classes that incorporate them. All “Essentials” products are marked with green “Essentials” signage in the store, and you can find a full list of them along with recipes at sacfood.coop/essentials. Meanwhile, eleven months into this calendar year, Co-op shoppers have already racked up over $1 million in discounts that have reduced the prices of what they buy. Given that we offer high quality products and attempt to pay both our growers and our employees fairly (two factors alone that account for 87 cents out of every dollar that is rung up at our registers), we’ll never be the lowest priced store in town, but we’ll continue to work to balance all of those components when we set prices.

-Paul Cultrera

Healthy, affordable food for everyone. At the Sacramento Natural Foods Co-op, we believe that everyone deserves healthy, affordable choices, so we have launched essentials. These products are offered at significantly reduced prices with the same quality standards that youâ&#x20AC;&#x2122;ve come to expect from the Co-op. Bread, dairy, rice, bulk and canned beans, tortillas, seasonal produce and more will be available at extralow prices to everyone, so shoppers can buy their essentials at the Co-op, even when money is tight.

This symbol will help you find great deals on items you use every day.

A Program of Interested in learning how to cook with essentials items? Youâ&#x20AC;&#x2122;ll find recipes throughout this issue and at sacfood. coop/essentials that feature essentials products. Our Cooking School also offers classes that will help you make the most of them. See our class schedule on pages 17-24.

BOARD BUSINESS

BOARD NOTES

lanning ahead for expected stiff competition from a planned Whole Foods in Midtown, the Board held two strategy sessions with the Co-op’s management team. The discussions focused on reinforcing the Co-op’s brand in the Sacramento marketplace, retaining and attracting owners, pricing, and focusing on the Co-op’s strength as the area’s trusted source of natural foods and products. As a result of these meetings, the General Manager will report to the Board on a monthly basis about the Co-op’s efforts on competitive positioning strategies. The sessions were guided by moderators from Leading Resources Inc., a

Sacramento-based strategic consulting firm. How will the Co-op attract and retain shoppers in the future? That was the subject of a presentation to the Board from C2 Research, a Rosevillebased national research firm that conducted a survey of owners and potential Co-op shoppers in the Sacramento region. The Board and management will take the results of this survey into account in future marketing strategies.

PREFERRED SHARES The Board has authorized another round of sales of non-voting Preferred Shares. Offered at competitive rates, these shares offer owners the opportunity to provide

Respectfully submitted, Steven Maviglio, Board Secretary capital for our new store while earning investment income. Early sales have been strong; see the Co-op website for details.

NEW OFFICERS & DIRECTORS The Board has elected new officers. Joel Erb is president; Ann Richardson and Chris Tucker are vice presidents; and Steven Maviglio is secretary. All serve on the Board’s Executive Committee. Chris Tucker was also reelected treasurer. Newly-elected Board members Michelle Mussuto and Mike Phillips began their terms in November. The Board certified the Election Committee’s report that certified their election

as well as passage of two Bylaw amendments. Only 8.6 percent of eligible owners cast valid ballots this year. The Board appreciates the work of our Election Committee, which oversaw this year’s election and provided valuable suggestions for next year’s contest. Board meetings are held at 6 p.m. on the first Tuesday of every month in the Community Learning Center. Owner comment on Board business is always welcome at our Board meetings, both at the beginning of the meeting and at its conclusion. Quarterly owner meetings also provide opportunity for owners to raise any issue to the Board or the General Manager.

PROGRAM DONATIONS AUGUST- OCTOBER ‘15

FOOD SHARE $740

$1,802

$85

$125

$2,970

Food Share helps to feed the hungry in Sacramento through four local charities including Loaves & Fishes, Sharing God’s Bounty, the Salvation Army and the Sacramento Food Bank & Family Services.

One Farm at a Time works in partnership with the Sacramento area local food community to raise funds to protect and preserve small farms and help sustain family farming.

Sacramento Cooperative Community Fund serves as a means for Co-op owners and shoppers to make donations to an endowment that donates to local non-profit organinizations.

Make Every Day Earth Day Every time you bring in your own bag, the Co-op donates five cents to one of six non-profit or environmental groups.

To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total, or drop your change into boxes at any register.

To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.

Soil Born Farms Urban Agriculture Project is working to strengthen and support local food systems by educating youth and adults about food, nutrition, sustainable living and ecological farming.

To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.

THE FORK WINTER 2016

To donate, grab a swipe card at any register and ask your cashier to add any amount to your grocery total.

To donate, bring in a bag or choose to not use one; you will receive a token at the register to donate to the organization you choose.

BOARD PERSPECTIVE New Competition, New Leadership Top Board’s Agenda

GROSS SALES $7,694,105

By Joel Erb, Board President

ast month, we warmly welcomed two new directors, Michelle Mussuto and Mike Phillips, to the Board, and said sad goodbyes to former directors Michelle Reynolds and Stacie Traylor. I am so grateful to my fellow directors and former directors for their time, energy and efforts. This is not their career; they are doing it because they care so much about this place where they buy bananas and bread, and they are taking on the responsibility we have as owners to govern this institution ourselves. That said, being a director is not always thankless. Last year, a large group of employees from the Japan Consumer Cooperative (the central planning office for cooperatives throughout Japan) came to our store as part of a study mission to Northern California. As Vice President of the Board, and being proficient in Japanese, I was asked to welcome them. I spent the good part of that day working with our staff to introduce our guests to our store, and was cordially invited to come visit JCCO when I was next in Japan. On holiday that April, I scheduled time to meet my new friends in Tokyo. I was shocked to find that they worked in a giant skyscraper in central Tokyo with the word “Coop” emblazoned proudly at the top. After learning about JCCO’s efforts to assist tsunami victims, I was taken to a Japanese grocery cooperative. Store management followed me as I walked through the aisles hopefully showing the appropriate level of excitement.

AUG.- OCT. ‘14

Interestingly, many departments of the store were labeled in English to give them a foreign flair. I caused a scene when I tried to purchase strawberries and tea, as in Japan, only members are allowed to shop at co-ops. During my tour, I was asked philosophical questions about how the SNFC managed to thrive in the modern day as a single-store operation without home delivery and governed by a part-time Board. I did my best to answer in Japanese (and give credit to our management, staff and loyal owners). I was then taken to a fancy dinner at a Chinese restaurant back in Central Tokyo with several Co-op executives, where they shared their fears of shrinking business due to the population decline in that country and their creative ideas to invigorate their cooperatives. Then, talking into the wee hours at an izakaya (small Japanese pub with a grill and sake) with my new friend Imai-san, we drew Japanese characters on cocktail napkins and argued about which were our favorites. The JCCO group returned this year for another study tour, and Imai-san brought me a bottle of sake that he had carried with him on the long flight and bus ride just to share with me. It was a great moment. Serving on the Board of Directors introduced me to these new friends, and also reminded me that the SNFC is part of a global community of cooperatives, and that the work we do here has meaning outside of our region.

AUG.-OCT. ‘15

+5.0% $8,082,568

AVG. DAILY CUSTOMER COUNT 2973

+2.3%

AVG. PURCHASE PER CUSTOMER $28.42

+2.8%

OWNER DISCOUNT $78,094

+3.7%

OWNER INVESTMENT, NET $34,670

+5.7%

TOTAL CURRENT OWNER EQUITY $2,222,113 14.1 % RETURN ON INVESTMENT TOTAL PREFERRED SHARES $1,500,000 TOTAL NUMBER OF CURRENT OWNERS 8,102

3040

$29.22

$80,982

$36,634

+5.2 % $2,337,991

13.9 %

-1.4% +9.5% $1,643,000

+3.6% 8,394

Owner Discount defined as the Owner Appreciation Day discount, Owner Dividend Day discount, monthly category discount, Seasonal Owner Bonus, and the 15% case discount. Monthly Owner Investment includes new joins, investment installment payments, equity invested in the Call for Cash program, and withdrawals. Return on Investment defined as the Owner Discount annualized and divided by the Current Owner Equity Investment. New Joins in August - October ‘15 = 247

THE FORK WINTER 2016

SEASONAL CUISINE

cooking together "We are hardwired to connect with others; it’s what gives

he desire to connect with others and feel a sense of belonging are innate to all humans. As Brené Brown writes in her bestselling book Daring Greatly, “Connection is why we are here. We are hardwired to connect with others; it’s what gives purpose and meaning to our lives.” There is plenty of joy to be had from creating a meal all by yourself. But cooking and enjoying a meal with friends and loved ones is one of the best ways to satisfy our fundamental desire for connection. Any recipe has the potential to make for a great gathering. We’ve included a few here that are especially good for a group, with suggestions for ways to get the kids involved.

Children naturally want to help in the kitchen, but it can be a bit tricky. Jobs that are good for the kids have a . Kids can contribute to every meal by setting and clearing the table. Young children can remove fresh herbs from stems, tear greens for a salad, mash avocado, and mix spices together. Older kids can put garlic through a press, measure ingredients, and juice citrus. Children of all ages love to push the buttons on the blender or food processor! These dishes are great for families and can be made with ingredients from the Co-op’s Essentials Program—quality items offered at significantly reduced prices every day. These ingredients are indicated with in the recipes here. More recipes and information are at sacfood.coop/essentials.

purpose and meaning to our lives.” − Brené Brown

Family Salad Inspired by The Family Cooks by Laurie David A version of this salad can be served every night. Winter is a great time for fresh, crisp and colorful greens. The dressing can be made one day, stored in the refrigerator in an airtight container and used throughout the week.

VINAIGRETTE : ¹/³ c. KATZ Late Harvest Sauvignon Blanc Vinegar 1 t. sea salt 1 clove garlic, put through a press 1 c. bulk extra virgin olive oil

THE FORK WINTER 2016

SALAD: greens (romaine, arugula, oak leaf, baby gems, endive), torn, washed and spun dry carrots, grated or cut into ribbons with a peeler toasted sunflower or pumpkin seeds or nuts fresh or dried fruit (apple or pear slices, pomegranate seeds, dried currants, blueberries or cranberries)

1) In a jar with a tight fitting lid, combine vinegar, salt and garlic and shake until the salt has dissolved. Add the oil and shake until fully combined.

2) Toss all salad ingredients in a bowl or have them available on the table for each person to create their own. Dress lightly with vinaigrette.

Creamy Tomato Soup Soups are satisfying dishes that can be enjoyed by the whole family. Serve this one with any of the grilled cheese sandwiches on page 11 or with a Family Salad. 4 T. unsalted butter 1 T. fresh thyme leaves, picked off of stem 1 medium onion, chopped 2 garlic cloves, put through a press ¼ c. tomato paste 2 28-ounce cans whole tomatoes 4 c. broth ¼ c. heavy cream Kosher salt, freshly ground pepper

1) Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10-12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes.

2) Add tomatoes with juices and broth to pot. Increase heat to bring to a simmer. Simmer until flavors meld, about 15-20 minutes. Remove soup from heat; let cool slightly. Working in small batches, purée soup in a blender until smooth and return to the pot.

3) Stir in cream. Simmer soup about 5 minutes more to combine flavors. Season to taste with salt and pepper.

Serves 6 Nutrition information per serving: Calories 210; Total Fat 12g; Saturated Fat 7g; Cholesterol 30mg; Sodium 760mg; Total Carbohydrate 21g; Dietary Fiber 4g, and Protein 7g.

Tilapia Tacos 2 T. olive oil ½ t. each garlic powder, cumin, oregano, sea salt, mixed together Freshly ground pepper 3 8-oz. tilapia fillets Corn tortillas, warmed Shredded cabbage Salsa

1) Sprinkle spice mixture and

GUACAMOLE

3) Mix avocado, salt, pepper

2 avocados, mashed with a fork Salt and freshly ground pepper 1 lime, juiced

and lime juice to make the guacamole.

pepper liberally on both sides of the fish.

2) Heat a large nonstick skillet over medium-high heat. Add oil and then fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork. When cool, flake with a fork.

4) Serve inside corn tortillas with cabbage, guacamole and salsa.

Serves 6 Nutrition information per serving: Calories 330; Total Fat 15; Saturated 2g; Cholesterol 55mg; Sodium 340mg; Total Carbohydrate 19g; Dietary Fiber 6g, and Protein 29g

More recipes are at sacfood.coop Rigatoni with Broccoli Walnut Pesto • Beet Hummus Pasta Fagioli with Chard & Turkey Sausage Black Bean Chili • White Beans with Kale & Savoy

THE FORK WINTER 2016

F I S H , M E AT & P O U LT R Y

weetwater Creek whole chickens are new to the Co-op as a part of The Essentials Program— available for the everyday low price of $1.99 per pound. Sweetwater Creek is a division of Pitman Farms, the same farm that brings us Mary’s poultry. Like all the chicken we sell at the Co-op, these are airchilled, meaning they are cooled down with air, rather than water, after processing. This method makes for a bird with

more flavor and less water; it saves thousands of gallons of water each day and greatly improves food safety. Buying whole chickens and learning to break them down into pieces yourself is a great way to stretch your food budget. It takes a little practice, but once you get the hang of it, you will be able to do it in a matter of minutes and put tasty meals on the table for less.

PROVENÇAL STYLE CHICKEN LEGS

QUICK CHICKEN BREAST SAUTÉ

2 chicken thighs & drumsticks, bone in, skin on 3 T. Pacific Sun olive oil 3 cloves garlic, minced ½ c. Field Day Organic Chicken Broth, or homemade stock 2 T. Katz Late Harvest Zinfandel Vinegar 1 15 oz. can whole tomatoes ¼ c. pitted Kalamata olives, roughly chopped 1 T. fresh thyme, stems removed or 1 t. herbes de Provence Salt & pepper to taste

1) Season chicken with salt & pepper

2) In a medium sauté pan over medium heat, warm the olive oil. Add chicken and sear on each side until skin is golden brown and crispy.

3) Add garlic to the pan and cook until fragrant, about 30 seconds. Stir in stock, vinegar and tomatoes. Bring to a simmer and cook for about 30 minutes, stirring occasionally and smashing the tomatoes.

4) Add the olives and herbs and continue to cook until flavors combine and chicken is cooked through.

5) Serve the chicken, with plenty of sauce, in shallow bowls alongside some roasted broccoli and cauliflower.

Serves 4 Nutrition information per serving: Calories 140; Total Fat 4g; Saturated Fat 1g; Cholesterol 45mg; Sodium 95mg; Total Carbohydrate 5g; Dietary Fiber 0g, and Protein 13g.

THE FORK WINTER 2016

Julia Child inspired this recipe, and she loved butter! If you want, you can use olive oil instead.

1) Place the breasts between two

2 boneless skinless chicken breasts

3) Add ghee to a sauté pan over

sheets of parchment paper and then in a large plastic bag and pound until ½ inch thick.

2) Season with salt & pepper

medium heat. Cook breasts in fat for 2 minutes per side until springy to the touch and the 1 shallot, finely chopped juices run clear with no pink. 4) Remove chicken to a clean 1 c. Field Day Organic platter and cover to keep warm Chicken Broth, or homemade stock 5) Add shallots, stirring until 2 T. Ancient Organics Ghee (clarified butter)

¼ c. dry white wine

they’re soft. Deglaze the pan by 1 T. finely chopped fresh pouring in the wine and stock and bring to a boil until the sauce tarragon (thyme is a thickens fine substitute) Salt and pepper to taste 6) Spoon the sauce over the chicken and sprinkle fresh herbs on top Serves 4 Nutrition information per serving: Calories 140; Total Fat 4g; Saturated Fat 1g; Cholesterol 45mg; Sodium 95mg; Total Carbohydrate 5g; Dietary Fiber 0g, and Protein 13g.

THE FORK WINTER 2016

GROCERY

CLOVER STO RN ETTA

Dairy that Makes a Difference

lover must be one of the most recognizable brands in Northern California, thanks to its spokescow, Clo. She can be seen on billboards with an endless arsenal of cute puns. So what’s behind that clever cow? There’s a lot more to Clover than Clo!

American Humane Society’s animal welfare standards and our sustainability standards.” These standards helped Clover become the first dairy in the United States to be certified by the American Humane Association’s animal welfare program in 2000.

Family to Family

Taking a Stand

“Clover” was originally a Dairy Co-op in Petaluma. After the company bottling plant burned down, Gene Benedetti partnered with Al Stornetta to create a new business— Clover Stornetta. Benedetti knew that he and his neighbors were producing some of the best dairy in the world, and today the third generation of the Benedetti family is running the business. Clover purchases milk from farm families all over Sonoma and Marin counties, including 10 conventional and 17 organic dairies. The company has a “family to family commitment,” from the dairy families who provide the milk, to the families who enjoy the finished product.

When Monsanto first approached dairies to convince farmers to try its new drug rBST/ rBGH to increase milk production, Dan Benedetti was skeptical. He wondered what the drug would do to the cows, and in turn to the people who drank the milk. He knew that ultimately Clover’s customers wouldn’t want it, so he declined. It wasn’t a hard decision to make, and it helped differentiate the Clover brand from the rest of the herd. (Of course none of the dairy at the Co-op is from cows that have been treated with rBST/rBGH!)

High Standards A commitment to high standards has set Clover apart in the marketplace. In 1994 the company developed a set of criteria they call the North Coast Excellence Certified Program (NCEC). These standards are more stringent than those set by both the Food and Drug Administration and the state of California. CEO Marcus Benedetti says, “NCEC is a long-winded name for all of the things that we do, in addition to what we would otherwise have to do. It’s the noantibiotics, no-hormones and no-cloning stances we take. It’s complying with the

THE FORK WINTER 2016

Great Products A blind taste test led Oakland-based Blue Bottle Coffee to choose Clover milk for its New Orleans Iced Coffee. It’s local, super high quality, and delicious! You can find it in the Co-op’s refrigerated beverage case. A wide variety of Clover products is available at the Co-op, including fluid milk, cream, kefir, butter, cheese, yogurt and eggs. Organic and conventional options are available for most products, and all of them conform to the company’s high standards. Clover cares about their cows and their local dairy families, and they care about your family too!

WINE, BEER & CHEESE

variations on a theme GRUYÈRE AND APPLE

1665 Gruyère, thin slices of one Pink Lady apple and Friend in Cheeses Jam Co. Onion Jam on The Baker and The Cakemaker Meyer Lemon Rosemary Levain Hint: Slather the onion jam on one side of the bread before you build the sandwich. Pair: New Glory Farmhouse French Saison TRIPLE SPANISH GRILLED CHEESE rich and melty grilled cheese sandwich is one of life’s great pleasures. Even the humblest loaf of bread, the simplest cheddar and a little butter make a fabulous treat on a chilly day, but why not let your creative juices flow? Within a few steps from the Co-op’s Olive & Antipasti Bar lie limitless possibilities for grilled cheese inspiration—freshly baked breads, cheeses from around the world, fruits, vegetables and thinly sliced meats are all within sight. Not to mention what is on, above and under the Olive Bar itself—artichoke hearts, roasted tomatoes, tapenade, onion jam, fig spread and more! Here are some of our favorite combinations, along with suggestions for accompanying libations.

the basics Firm cheeses can be grated for fast, uniform melting. Other cheeses, like marinated feta, are spreadable, and mozzarella can be sliced. Have your sandwich ready to go, with all the fillings stacked on one slice, and the other slice of bread on top. Heat about a teaspoon of salted butter in a cast-iron or nonstick skillet over medium-low heat. Or use a panini press and omit the butter. Press the sandwich slightly and place it in the skillet. Cook on medium-low heat (don’t rush it!) until golden on the bottom, 3 to 5 minutes. Flip the sandwich, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

Artequeso Manchego SemiCurado, Quesos Corcuera Campo de Montalban and Drunken Goat with Divina Roasted Tomatoes (You will love these for their intense flavor. Find them in bulk on the olive bar) on Village Bakery Barbari Bread. Pair: San Chez Signature Red Tempranillo Syrah PARMESAN-CRUSTED GRILLED HAM AND CHEESE Parmigiano-Reggiano, Applegate Organics Uncured Black Forest Ham, Mt. Sterling Raw Goat Milk Cheddar, Dalmatia Fig Spread on Sacramento Baking Company Sliced Sourdough Hint: Sprinkle freshly grated Parmigiano-Reggiano on the outside of both pieces of the bread as it cooks for a crunchy cheesy exterior. Pair: Sonoma Cider The Anvil Bourbon Barrel Cider MEDITERRANEAN GRILLED CHEESE Yarra Valley Marinated Feta, Calabro Whole Milk Mozzarella, Divina Tapenade, marinated artichoke hearts, fresh baby spinach on Acme Bread Co. Whole Grain Bread Pair: Montevina Barbera

THE FORK WINTER 2016

ORGANIC

it’s worth it!

“Instead of seeing organic food as an expense, view it as an investment in your health and a donation towards a safer, better world for future generations.” ~Body Unburdened

ne reason many people choose organically grown food is for their health—and that’s a great reason. It just makes sense that food grown with fewer chemicals must be better for our bodies. Choosing organic for your own body is the ultimate in “act locally”—but the benefits of choosing organic go a lot wider than that! California citrus is a ubiquitous sight during the winter months, and those woven red bags can seem like a great bargain. Conventionally grown citrus typically comes from vast monocrop orchards that are void of any other life besides the trees. Soil is compacted and sprayed with herbicides to kill any weeds. The trees themselves are sprayed with pesticides to rid the fruit of the pest that does the most damage to citrus—scale. The chemical sprays run off the compacted soil, polluting the water.

Organic growers typically operate a lot differently. Cover crops grow between rows of trees, allowing water to penetrate the ground rather than run off. Chemicals are not used to control weeds or insects. Capay Valley citrus grower John Ceteras of Blue Heron Farm uses an organically approved diluted oil that suffocates the scale rather than poisoning it. He has experimented with releasing wasps that eat the scale, too, but ants “farm” the scale for the sweet nectar they produce, and the ants attack the wasps when they go after the scale. John has found that the oil works better in his orchard—as long as he hits the scale just right! The result of careful management like this is an orchard rich in biodiversity, and fruit that is good for you and good for the planet!

NEW!

The Sacramento Natural Foods Co-op is now your Locally-Owned, Certified Organic Retailer! As a leader in the Farm-to-Fork and Organic movements for over 40 years, we’ve raised the bar again! Our allorganic Produce Department has now received California Certified Organic Farmers (CCOF) Certified Organic Retailer status. Learn more at sacfood.coop/organic certification.

THE FORK WINTER 2016

PRODUCE

AVGOLEMONO SOUP This Greek soup makes a great quick dinner for cold winter nights. Fresh lemon juice brightens it up and adds a healthy jolt of vitamin C.

CITRUS

recipes

Sweet and tangy, juicy and bright—fresh citrus certainly helps cheer up dreary winter days. It also packs a nutritional punch with every bite, helping to tone and purify the entire system and give your body a general tune-up.

FENNEL & ORANGE SALAD with Toasted Pistachios & Citrus Vinaigrette 5 oranges, any variety (it’s fun to mix in some blood oranges when available) 1 head escarole, leaves torn into pieces 1 small fennel bulb, plus some of the fronds ¼ small red onion ¼ c. toasted, chopped pistachios

1) Over a large bowl, slice

VINAIGRETTE ¼ c. extra virgin olive oil zest & juice from one orange 2 T. KATZ Honey Viognier Vinegar 1 t. sea salt

3) Arrange the escarole, oranges,

oranges into supremes. First trim the ends, then lay the fruit on a flat edge and slice off the peel. Trim off any pith you’ve left behind. Slice along either side of each segment to free each slice from its membrane.

2) Use a sharp knife or a mandoline to cut the fennel and red onion into very thin slices.

4 c. chicken broth 2 c. water ½ c. long grain rice 6 c. packed spinach leaves, finely chopped 4 large eggs ¹/³ c. fresh lemon juice

2) Add the spinach and sim-

1) In a saucepan combine the

4) Heat the soup over low

broth and the water and bring to a boil. Add the rice, lower the heat, and simmer the mixture, covered, for 20 minutes.

mer the mixture, uncovered, for 2 minutes.

3) In a small bowl whisk together the eggs and the lemon juice, ladle in 1 cup of the hot broth mixture and whisk. Pour the egg mixture into the pan. heat, stirring constantly, until it is very hot and thickened, but do not let it boil.

5) Serve hot.

Serves 4 Nutrition information per serving: Calories 210; Total Fat 8g; Saturated Fat 2.5g; Cholesterol 195mg; Sodium 450mg; Total Carbohydrate 16g; Dietary Fiber 2g, and Protein 14g.

BROILED GRAPEFRUIT

Easy, delicious and beautiful for brunch or dessert 2 grapefruits 1 t. freshly grated ginger, optional 2 T. maple syrup

1) Preheat broiler 2) Cut the grapefruits in half and place them cut side up on a baking sheet or in a baking dish.

3) In a small bowl, mix together maple syrup and freshly grated ginger, if using.

4) Sprinkle about 1 T. of the mixture on each half. Broil for 7-9 minutes (keep an eye on them so they don’t burn).

5) Remove and let cool a few minutes before serving. Serve on their own, or top with yogurt, granola, ice cream, or crystallized ginger.

Serves 4 Nutrition information per serving: Calories 200; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 50g; Dietary Fiber 5g, and Protein 3g.

fennel and onion on a platter.

4) Combine vinaigrette ingredients in a jar and shake to combine. Drizzle vinaigrette over the salad, then sprinkle with pistachios. Scatter the reserved fennel fronds around the plate if desired. Serve immediately.

Serves 4 Nutrition information per serving: Calories 350; Total Fat 23g; Saturated Fat 3g; Cholesterol 0mg; Sodium 490mg; Total Carbohydrate 35g; Dietary Fiber 9g, and Protein 7g.

Farmer and the Chef

Meet John and Gretchen Ceteras of Blue Heron Farm and enjoy their delicious oranges in a dinner created by Chef Ame Harrington. Orange, Watercress & Radish Salad Pan Seared Scallops with Orange Beurr e Blanc, Pommes Anna, Chive Oil, Arugula & Orange Almond Picada Orange Ginger Ricotta Tart

THE FORK WINTER 2016

WELLNESS

EATING WITH THE SEASONS Meals should be simple and nutrient dense. Load up on winter’s bounty: citrus fruits, root veggies and cruciferous vegetables like dark leafy greens. Add healthy fats and proteins like olive oil, coconut oil, avocados, and eggs. HYDRATE Water is essential in promoting digestion and moving waste out of the system. Room temperature water is best, try it with a squeeze of lemon, and enjoy plenty of hot herbal teas. WARMING FROM THE INSIDE OUT Winter months are all about warming chai teas, spicy soups and herbs that help to nourish and sustain your energy. You can still include things like smoothies and salads if you like, but either try to limit them or consume them at room temperature. MOVEMENT Exercise is important to help circulate blood and promote balance. Don’t push too hard, but incorporate daily, gentle movements that you enjoy.

s the seasons change, so do we, and so do our needs. Spring is the time of releasing; summer is the time to purify and build; autumn is a time of gathering and winter is a time of storing. After the overindulgences of the holidays, it may be tempting to start the New Year with a strict cleanse and strenuous exercise. These penance diets often revolve around eating cold raw foods like salads or juices, but this typical detox is not ideal for the colder months. In fact, these practices are the exact opposite of seasonal living. Winter is a time of rest and nourishment, not a time of elimination and purging. If you do feel the need to cleanse at this time of year, nourish yourself with whole unprocessed foods, adapt to seasonal eating, and simplify your lifestyle while envisioning these changes for the long term. The following tips may help you to embrace the natural rhythms of winter and welcome the internal warmth and stillness of the season.

THE FORK WINTER 2016

REDUCING GLUTEN Removing this common allergen and potentially inflammatory food can make room on your plate for more nutrient-dense foods. Try eliminating all processed grains and choosing whole grains like quinoa, millet and brown rice instead. MINIMIZING SUGAR Replace processed sugar with more natural sugars such as fruits (dates are a great option), and add small amounts of honey or maple syrup to beverages or dishes if needed. LIMITING SCREEN TIME If you feel like screens are taking over your life, consider limiting the time you spend with them. Replace that time with something you love—start a new hobby, dust off your guitar, join a book club, volunteer your time, make more dates with friends. SLEEP Now is the time to cozy up and catch some extra zzz’s.

ROUTINE REFRESH

Winter is the perfect time to focus internally and revitalize your routine when it comes to health and wellness! The Co-op offers lots of great tools to freshen up your new year and support your mind, body and spirit! GAIA HERBS

GARDEN OF LIFE

SLEEP & RELAX AND TURMERIC SUPREME: PAIN P.M.

DR. FORMULATED SUPPLEMENTS

Proper sleep is essential for good health. Gaia’s line works to target specific aspects of sleep dysfunction. These two supplements focus on different areas to help you get a more complete and restorative sleep.

MYCHELLE

This line of supplements works to promote a healthy population of microflora. It features blends of probiotics, enzymes, fiber and more to rebuild your internal biome. Different blends help aid digestion, support immunity and reduce stress. We love the Mood+.

AURA CACIA

REVITALIZING NIGHT CREAM

AROMATHERAPY BATH

Your skin can easily get dry in the winter months. This unscented cream will increase radiance, firmness, and hydration while you sleep.

MYCHELLE

MAGNOLIA FRESH EYES

Refresh your eyes with this gel that features peptides and caffeine to reduce puffiness and brighten the skin under your eyes—no more dark circles!

ANDALOU NATURALS

AGE DEFYING HAIR SYSTEM

Just like other parts of the body, our hair might need some extra attention as we age. These products stimulate growth and protect against aging, and they are safe for color-treated hair.

Aromatherapy baths are a great way to promote wellness. Aura Cacia uses essential oils in blends like Clearing Eucalyptus, Balancing Sage, Energizing Lemon and Warming Balsam Fir. No time for a bath? Try a shower tablet instead!

ALAFFIA

COFFEE & SHEA CAFÉ AU LAIT BODY LOTION

This thick and luscious body lotion is perfect for winter. It works well for all skin types, and a little goes a long way! Alaffia works with rural farmers to plant 10,000 trees each year to help fight climate change.

Wellness Day

SATURDAY, JANUARY 23 / 10AM−4PM THE FORK WINTER 2016

CO-OP IN THE COMMUNITY

Walk

SATURDAY FEBRUARY

Your friend must list your name and phone number on the ownership agreement form. Offer valid for the first 200 new owners. There is no limit on how many friends you can refer and how many gift cards you can receive. Owners must be current on fair-share payments to participate. Once this is verified the gift card will be mailed to your address on file in our owner database.

2 - 3:30pm • FREE

AMEN

give you a $25 gift card.

program. To say thanks for every new owner you refer, the Co-op will

Searching for the best selection of local, organic and healthy foods? Check out our Co-op and learn what makes us unique.

NATU

When You Refer a New Co-op Owner

part of our new Co-op Ambassadors

TASTE O-

$ 25 Co-op Gift Card

On New Year’s Day, 2016, we are introducing Beneﬁts with Friends,

L F O O DS

Receive a

with

PRE-REGISTER AT SACFOOD.COOP

New Co-op Community Kitchen Classes for Seniors By Dawn Dunlap, Community Nutrition Programs Manager

he Sacramento Cooperative Community Fund (SCCF) is an endowment fund founded in 2001. Each spring the SCCF awards micro-grants to local non-profit or cooperative organizations to fund qualifying projects. This year’s grant process will begin on March 1. Application forms will be available on the Co-op’s website and at the Customer Service Desk. Detailed criteria and eligibility information are available at sacfood.coop/sccf. 16

THE FORK WINTER 2016

n early 2016, the Co-op Community Kitchen will begin to offer free cooking and nutrition classes to some of our most vulnerable community members, senior citizens. In partnership with LifeSTEPS Inc, these classes will be held at affordable housing sites that serve the senior population. Classes will focus on meeting the needs of seniors, including simple recipes that require little preparation. The Community Discount Program, Senior Day and Anti-Depression Friday shopping days, and our new Essentials program will be highlighted as ways that the Co-op helps make healthy food affordable. The senior population in Sacramento County is growing and expected to increase by 100-149% by 2020. Many

seniors lost assets during the recession, adding to the strong concern about this growing population’s well-being. Along with increases in cost of living, there is an epidemic of senior food insecurity throughout California. Nearly half of all seniors in Sacramento County don’t have enough income to meet the most basic of expenses. Free nutrition and cooking classes can help give seniors some of the tools they need to take care of themselves. Offering Co-op Community Kitchen classes to seniors is just another way that the Co-op can bolster our community members’ access to healthy foods and offer important tools to help them to eat well. We are excited about this new partnership and look forward to our upcoming classes for seniors.

COOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MORE Our Cooking Class program offers something for everyoneâ&#x20AC;&#x201D; Cooking Demonstrations and Hands-on Workshops for a variety of dietary preferences, as well as Seasonal Dinners featuring special guests. At our Cooking Classes, students will be served a sample-sized portion of each dish prepared; at our Seasonal Dinners, a full meal will be served.

CLASS REGISTRATION All classes and events are held in the Co-op Community Learning Center & Cooking School at 1914 Alhambra Blvd. unless otherwise noted. Pre-registration is required for all classes. Fees are due at the time of registration.

ONLINE sacfood.coop

By Phone 916 868-6399

weekdays from 9 am to 5 pm CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable with less than a 48-hour cancellation notice.

Indicates a seasonal dinner hands-on class, otherwise all classes are demonstration. a vegetarian menu

a vegan menu a gluten-free menu a class where students must be 21 years or older.

We reserve the right to change any menu due to availability of seasonal ingredients. We expect all students to behave in a safe and respectful manner, and we reserve the right to refuse service to anyone.

Cooking Classes Homemade Pasta Basics Thursday, January 7 6-8:30 pm • $49, $40* Lucia shares her secrets to perfect, homemade pasta. We’ll make farfalle in a prosciutto and green pea sauce; garganelli in a fresh marinara sauce, and orecchiette with broccolini. Lucia Oliverio

Now You’re Cooking! with Elaine Corn Saturdays, January 9, 16, 23 9 am-noon • $195, $175* for three classes If this is the year you vow to learn to cook, let local food legend Elaine Corn personally take you there by teaching you the basics. Hands-on classes and simple, delicious recipes! Elaine Corn

In the Kitchen with Ame: One Pot Meals Thursday, January 14 6-8:30 pm • $49, $40* Chef Ame shares recipes and tips for cooking for a busy family. We’ll make saffron chicken and rice; baked white beans, fennel and prawns with Romesco sauce, and roasted salmon, chorizo and new potatoes. Ame Harrington

Lightened up Indian Favorites Monday, January 18 6:30-8:30 pm • $45, $35* Terese will share lightened up versions of chicken tikka with mint chutney; palak paneer; lime saffron brown basmati rice, and crispy spiced cauliflower with cucumber raita. Terese Esperas

Cooking for Vibrant Health: Fresh Start

The Art & Science of Cheesemaking

Monday, January 11 6-8:30 pm • $45, $35* This tasty menu will inspire you to kick off the new year with a healthy start, focusing on vibrant whole foods for good health: za’atar chicken with turmeric rice; ruby parsley salad, and chocolate date cake. Antonella Aguilera-Ruiz, ND

Tuesday, January 19 6-8:30 pm • $49, $40* Explore the craft of artisanal cheesemaking and the complexities of the famous pressing process known as cheddaring. Each student will make a cheddar to take home to age and enjoy later. We will taste different cheddars and discuss what makes each one distinct. Sacha Laurin, Winters Cheese

Sensational Sushi Tuesday, January 12 6-8:30 pm • $55, $45* Learn how to choose the best fish and techniques for making nigiri, hand rolls and maki sushi rolls. We’ll make a spicy California roll with avocado; a smokedsalmon hand roll with pickled red onions, and a seasonal veggie roll. Dionisio Esperas

Braising Basics Thursday, January 21 6:30-8:30 pm • $49, $40* Braising enhances the flavor of any dish and makes meat and vegetables juicier and more tender. Menu: classic pot roast with perfect mashed potatoes; Brussels sprouts with bacon; red wine-braised short ribs, and caramelized braised fennel. Mayumi Tavalero

COOK ONCE Eat Healthy All Week Cook a few things ahead of time to create a week’s worth of delicious wholesome meal options.

Essentials: What’s for Dinners Monday, January 25 6:30-8:30 pm • $25, $20* Using ingredients that are a part of the Co-op’s new Essentials program, Adam will create a menu of versatile cozy suppers on a budget. Menu: coconut tofu curry; one-bean-two-bean-three -bean soup, and Indian spiced kitchari. Adam G. Lovelace

Fermentation for the Winter Tuesday, January 26 6-8:30 pm • $49, $40* Come learn the secret to harnessing the power of beneficial bacteria; we’ll make both a salt-based and salt-free sauerkraut using traditional techniques. We’ll also learn how to make fire cider with fermented honey to ward off winter colds. Rose Lawrence, Redbread

MON.

JAN.

6 PM8:30 PM

The Dr. & the Chef: Cancer Fighting Kitchen Wednesday, January 27 6-8:30 pm • $45, $35* see page 22 for details

Dim Sum Workshop Thursday, January 28 6-8:30 pm • $49, $40* Learn to make a variety of warming dim sum: chicken and shiitake mushroom pot stickers; pork siu mai (a Cantonese steamed dumpling), and vegetable spring rolls. Dionisio Esperas

Ramen Workshop Saturday, January 30 1-3:30 pm • $49, $40* Discover how to make your own ramen from scratch! We will learn the basic techniques and the best ingredients as we create perfect noodles and traditional broth. Sawako Ama

CO-OP OWNERS SAVE ON CLASSES!* Each class lists 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 18

THE FORK WINTER 2016

Cooking Classes Olive Curing Workshop at Good Humus Produce Saturday, January 30 10 am-1 pm • $59, $50* Explore the world of olives with expert Pablo Voitzuk. We will cure raw olives using three different methods with no lye. Students will take home olives to continue the curing process at home. Pablo Voitzuk, Pacific Sun Olive Oil

Healing with Turmeric Monday, February 1 6:30-8:30 pm • $45, $35* V Turmeric has a wealth of health-supportive benefits. Learn more about it and taste it in lemony spinach lentil soup; whole wheat fettuccine with tofu in a creamy turmeric sauce; yellow curry with veggies, and aloo gobi. Emily Honeycutt

Knife Skills Thursday, February 4 6-8:30 pm • $55, $45* Learn to effortlessly chop, slice, dice and mince vegetables and herbs, and practice breaking down a whole chicken step by step. You will take your prepped vegetables and chicken home with a recipe for dinner the next night! Dionisio Esperas

Vegan Winter Soups Saturday, February 6 10 am-noon • $45, $35* V Soups are an excellent way to showcase winter produce in a warming and nourishing bowl. Marga shares her secrets for potato kale soup; sweet and savory minestrone; hearty miso, and sweet winter squash soup. Marga den Hoed

Can-Do! Citrus Saturday, February 6 3-5:30 pm • $49, $40* Preserve the bounty of the citrus season, and enjoy the fruit’s bright flavors all year. We will make luscious lemon curd, orange ginger marmalade, and a blood orange shrub. Janet McDonald, The Good Stuff

The Art of Sourdough: Artisan Rye Monday, February 8 6-9 pm • $80, $70* Learn to make traditional rye bread using a wild fermented starter. We’ll learn a different technique and formula than in the Intro to Sourdough class, so come and expand your repertoire. This class is geared for beginners and intermediate bread bakers alike. Jane Hollander Bonifazzi

The Art of Sourdough: Savory and Sweet Creations Tuesday, February 9 6-9 pm • $80, $70* In this intermediate class, you’ll learn to apply your sourdough techniques to make new breads and treats. We’ll make sweet cardamom twists, hearty sourdough morning buns, and rustic dinner rolls. Jane Hollander Bonifazzi

The Dr. & the Chef Wednesday, February 10 6-8:30 pm • $45, $35* see page 22 for details

Passion for Pork Thursday, February 11 6:30-8:30 pm • $49, $40* Mayumi highlights Pure Country Pork in this tasty menu: Kalua pig loco moco; pulled pork sandwiches with Asian cole slaw; quick chile verde, and braised pork chops with sage and tomatoes. Mayumi Tavalero

Valentine’s Dinner with The Roaming Spoon Sunday, February 14 V 6 pm • $65, $55* Join The Roaming Spoon for an explosion of colors, tastes and textures. Sylvanna Mislang

Make-Ahead Baking Monday, February 15 6:30-8:30 pm • $45, $35* Freshly baked goodies are a special treat. We’ll focus on some that can be made ahead to enjoy any time: cranberry scones; sweet potato biscuits; fruited bran muffins, and California streuselkuchen. Evie Lieb

VALENTINE’S Dinner

Enjoy a fourcourse menu inspired by a modern take on vegan cuisine.

SUN.

FEB.

6 - 8 PM

Sausage Making Workshop Tuesday, February 16 6-8:30 pm • $65, $55* Learn the basics of sausage making in this interactive workshop. Participants will cut and grind meat and combine spices for a bratwurst-style sausage, and then stuff the mix into natural casings. Mike Mitchell

Farm to Fork with Patrick Mulvaney Thursday, February 18 6:30-8:30 pm • $75, $65* Local celebrity chef Patrick Mulvaney shares a menu inspired by our region’s farmers and ranchers. Chef Patrick Mulvaney

SLOW FOOD S A C R A M E N T O

Cook Once, Eat Healthy All Week Monday, February 22 6-8:30 pm • $49, $40* Terese will show how staples such as roasted chicken, sautéed greens, roasted vegetables, and savory whole grains—all cooked ahead—can be transformed into healthy meals and snacks to enjoy throughout the week. Terese Esperas

Celebrate foods we love with Simran Sethi, author of Bread, Wine, Chocolate.

THURS. MARCH 10 | 6-8 PM THE FORK WINTER 2016

Cooking Classes The Farmer & The Chef

The Art of Risotto

Tuesday, February 23 6-8:30 pm • $45, $35* John and Gretchen Ceteras of Blue Heron Farm have brightened up dreary winters with their sweet citrus fruits since 1985. Chef Ame Harrington prepares a delicious meal highlighting Blue Heron citrus, and we discuss the journey from soil to plate.

Thursday, March 3 6-8:30 pm • $49, $40* Once you master the art of Risotto, you can create countless variations. Lucia leads us in making a saffronrich risotto Milanese; luscious seafood risotto with shrimp, and a vegetable risotto with lemon and fresh herbs. Lucia Oliverio

My Mother’s Kitchen Thursday, February 25 6-8:30 pm • $45, $35* Local author Meera Klein brings the rich flavors of India to life in her book My Mother’s Kitchen, where the kitchen is a special place of healing and rejuvenation. Join us for conversation with the author and cooking demonstrations and tastes of recipes from the book. Co-sponsored by Slow Food Sacramento

Hands-On Calzones Saturday, February 27 1-3:30 pm • $49, $40* Lucia will lead us in preparing dough and making calzones from scratch: one stuffed with mushrooms and spinach; one with fresh mozzarella, Italian sausage and roasted peppers, and an Italian meatball calzone. Lucia Oliverio

Beer and Bites with Bike Dog Brewing Co. Monday, February 29 6-8:30 pm • $55, $45* Celebrate Sacramento Beer Week with a menu paired with some of our favorite beers that represent different styles: crab cakes with lemon aioli; Thai drunken noodles; smoked pork chops; Mexican chicken mole; chocolate orange mousse. Dionisio Esperas with Tyson Herzog

THE FORK WINTER 2016

Hand-Made Pot Stickers Saturday, March 5 10 am-12:30 pm • $49, $40* Sawako shares her pot sticker wrapper recipe and guides us in making a shrimp filling and a vegetarian filling. You will learn to make your own spring rolls, wonton soup and more. Sawako Ama

New Belgium Brewery Beer Tasting Saturday, March 5 4-6 pm • $20, $15* Hop in and meet the brewer and taste fabulous New Belgium beers! Sample beerfriendly snacks prepared by Chef Dio, and learn all about the brewer’s art!

In the Kitchen with Ame: Spices Monday, March 7 6-8:30 pm • $49, $40* Join Chef Ame and explore a variety of seasonings and techniques as we make Moroccan spiced cauliflower; spiced lentil dip with grilled naan; winter greens with cumin and orange vinaigrette, and mini b’stillas— savory chicken pies. Ame Harrington

Middle Eastern Vegan Tuesday, March 8 6:30-8:30 pm • $45, $35* V Many Middle Eastern dishes are naturally vegan and packed with flavor. Learn to make homemade hummus, muhammara, baba ghanoush and tzatziki; baked falafel with tahini sauce; mujaddara, and za’atar roasted tofu. Emily Honeycutt

Slow Food Sacramento Mixer Thursday, March 10 6-8 pm • $25, $20* Celebrate foods we love with Simran Sethi, author of Bread, Wine, Chocolate a book that Alice Waters calls, “a loving call to action that we must heed.” We will examine food’s history and cultural importance as we taste artisan foods and libations from some of our favorite “Snail of Approval” awardwinning local producers.

The Art of Pickling & Fermentation at Good Humus Farm Saturday, March 12 10 am-3 pm • $75, $65* Join us on the farm and learn to use the ancient art of lactic acid fermentation to preserve fresh produce for better health. A farm fresh lunch and lots of fermented snacks are included. Cathy Suematsu

Ethiopian Cuisine

Monday, March 14 6:30-8:30 pm • $45, $35* Marga teaches us how to make injera—Ethiopia’s iconic fluffy fermented bread, along with savory chickpeas; a tasty cabbage stew with potatoes, carrots and caramelized onions, and the quintessential Ethiopian spice mix berbere. Marga den Hoed, Common Kettle Farm

Cooking Classes Cooking Under Pressure Tuesday, March 15 6:30-8:30 pm • $45, $35* Homemade meals are faster with a pressure cooker. Learn to create white beans with sausage and peppers; 7-minute mushroom and Parmesan risotto; Creole pork stew with quick herbed mashed potatoes, and creamy rice pudding. Dionisio Esperas

Grain-Free Baking

Dosas & Samosas

Fermented Dairy

Tuesday, March 22 6-8:30 pm • $49, $40* Indian cuisine is filled with delicious and savory snacks. We’ll make samosas with mint chutney; pakoras (crispy vegetable fritters) and dosas stuffed with potato curry. Chutneys and raitas will accompany these delectable treats. Dionisio Esperas

Saturday, April 2 10 am-12:30 pm • $49, $40* Cultured or fermented dairy products are nutrient dense and easy to digest. Learn to make yogurt, kefir, buttermilk and sour cream—and then use them in yogurt cheese, veggie dip, and some great kefir spiced muffins. Janet McDonald, The Good Stuff

Lightened Up Comfort Foods

A Taste of Spring

Thursday, March 17, 6-8:30 pm • $49, $40* Explore grain-free ingredients as you make Meyer lemon mousse; New York cheesecake with almond-coconut crust; blueberry muffins with streusel topping, and almond-orange shortbread cookies. Mayumi Tavalero

Monday, March 28 6:30-8:30 pm • $49, $40* Terese shares tips for lightening up classics that don’t skimp on flavor: green chile chicken enchiladas; lasagna Bolognese; savory beef and mushroom stroganoff, and Southern shrimp and grits. Terese Esperas

Monday, April 4 6:30-8:30 pm • $49, $40* The chef from the Occidental Arts & Ecology Center shares inspiration and recipes from her new cookbook in a springtime celebration of food and nature! Olivia Rathbone, OAEC Co-Sponsored by Slow Food Sacramento

Filled Pasta Workshop

Thai Favorites

Gnocchi Workshop

Tuesday, March 29 6:30-8:30 pm • $45, $35* Discover how to make great Thai food at home. Menu: pad si ew noodles; savory pork larb served in lettuce cups; tom kha goong, and red curry beef, made with homemade red curry paste. Dionisio Esperas

Saturday, March 19 1-3:30 pm • $49, $40* Practice traditional pasta making as you mix, roll and cut fresh pasta and stuff it with a variety of tasty fillings. We’ll make a fourcheese tortellini with fresh herbs; mushroom mezzaluna, and spinach ravioli with a tomato-basil cream sauce. Lucia Oliverio

Spring Brunch Monday, March 21 6-8:30 pm • $45, $35* This crowd-pleasing brunch menu is perfect for spring gatherings: sweet and savory French buckwheat crêpes; warming rice porridge; a perfect fruit salad with seasonal produce, herbs and syrups, and grapefruit mimosas. Rose Lawrence, Redbread

Wine Country Cuisine: Loire Valley Thursday, March 31 6-8:30 pm • $59, $50* Chef Ame brings us a menu inspired by the Loire Valley, and sommelier Adam pairs each dish with a distinctive wine from the region. Menu: duck rillettes with cornichons and crostini; vichyssoise; seared scallop with tarragon beurre blanc, and a seasonal tarte tatin. Ame Harrington and Adam G. Lovelace

Loire Valley MENU Duck Rillettes Vichyssoise Seared Scallops with Tarragon Beurre Blanc Seasonal Tarte Tatin THURSDAY

MARCH

6-8:30 PM

Saturday, April 9 1-3:30 pm • $49, $40* Craft light and fluffy gnocchi by hand and top them with a variety of delicious sauces: classic potato gnocchi; polenta gnocchi with tomato cream sauce; spinach gnocchi with gorgonzola sauce, and ricotta gnocchi with olive oil and herbs. Lucia Oliverio

In the Kitchen with Ame: Soufflés Monday, April 11 6-8:30 pm • $49, $40* Chef Ame guides us in making perfectly light airy soufflés—in savory, sweet, and novel preparations: blue cheese and Italian parsley soufflé; Mexican chocolate soufflé, and a leek and crème fraîche roulade. Ame Harrington

Visit sacfood.coop for more class details and additional spring classes. Bagels • Tamales • Alpine Cheeses • More!

Taste

Spring of

with

Join chef Olivia Rathbone as she transforms Spring’s bounty into an array of satisfying dishes.

MON. APRIL

4‫׀‬

6:30 8:30 PM

THE FORK WINTER 2016

Kids and Teens

Kinder

COOKS & BOOKS

Sprouting

FUN TEENS FARM KITCHEN on the

IN THE

Fun with Potatoes Wednesday, March 16 3-4:30 pm • $15, $10* Story time meets snack time as we read Jamie O’Rourke and the Big Potato and make baked potato mice. Featuring guest reader, Nate Halsan, from the Sacramento Public Library. Suggested ages: 4-6

Welcome Spring Wednesday, March 23 10 am-noon • $25, $20* Let’s work together to make real food with a healthy helping of fun! Menu includes rainbow salad with creamy dressing; cheesy toasts, and lemon bars. Suggested ages: 6-9

Chef Rose will teach young chefs essential techniques using the best quality ingredients. Suggested ages 10 -16

Cozy Winter Feast Saturday, February 13 10 am-12:30 pm • $45, $35*

Sweet and Savory Hand Pies Saturday, March 12 10 am-12:30 pm • $45, $35*

Welcome Spring! Saturday, March 19 9:30-11:30 am • $15, $10* Gardens are magical! Join us and create fairy and gnome hideaways, plant spring flowers, make a farm fresh snack and meet the farm animals. Suggested ages 3-9 Class held at Soil Born Farms American River Ranch

Health and Wellness Healthy Eating on a Budget

Strengthening Digestion

Fibromyalgia: Moving Forward

Wednesday, January 6 Wednesday, May 4 6-7:30 pm • $10, $5 for Community Discount Program Learn about ways to save at the Co-op so you can stretch your budget and still be able to put healthy meals on the table! Dawn Dunlap

Wednesday, January 20 6:30-8 pm • $15, $10* We will focus on diet and lifestyle strategies to improve digestion according to Chinese Medicine. We will discuss ways to boost immunity, bolster digestion and improve quality of life during the winter. Grayson Estrada, MTCM, BA

Mindful Eating

The Dr. & the Chef: Cancer Fighting Kitchen

Wednesday, February 3 6:30-8 pm • $15, $10* Fibromyalgia is a complex autoimmune connective tissue disorder. This class will educate you to its potential cause, ways to stop the progression and how to formulate a lifestyle that can help eliminate it. Diet and stress reduction, therapies and movement techniques will be covered. Dr. Damon West, D.C.

Wednesday, January 13 6:30-8:30 pm • $15, $10* The way that you eat correlates to everything else you do in your life. Learn how to bring mindfulness to mealtimes, understand the connection between stress and metabolism, and discover secrets to burning more fat and staying more relaxed. Michelle Mahlman

THE FORK WINTER 2016

Wednesday, January 27 6-8:30 pm • $45, $35* Terese prepares a menu featuring cancer-fighting foods: kefir kale smoothie; Thai coconut kabocha soup; ginger salmon cakes with avocado relish; garlicky roasted broccoli and romanesco, and honeyed turmeric milk. Dr. Max explains how cooking with health-enhancing foods boost your immune system. Terese Esperas with Dr. Maxine Barish-Wreden

The Dr. & the Chef: Eating for a Healthy Heart Wednesday, February 10 6-8:30 pm • $45, $35* We’ll discuss why antiinflammatory foods are key to a healthy and happy cardiovascular system while preparing beet and vegetable borscht; fish en papillote with julienne vegetables; winter cauliflower couscous; kale and arugula salad with pecorino and walnuts, and chocolate date truffles. Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

Wed.

HEALTHY

EATING ON A

BUDGET

Jan.

6-7:30 PM and

Wed.

May

6-7:30 PM

Health and Wellness Healing with Essential Oils: Stress and Anxiety Relief

THE

and the

Explore cooking tips and health strategies to make meals that are both nourishing and delicious! CANCER FIGHTING KITCHEN

EATING FOR A HEALTHY HEART

SPRING CLEANSE

with Terese Esperas and Dr. Maxine Barish-Wreden

with Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

WED. JAN.

6 - 8:30PM

WED. FEB.

WED. 20 APRIL

6 - 8:30PM

Healthy HeartHealthy Body

Anti-Inflammatory Toolkit

Wednesday, February 17 6:30-8 pm • $15, $10* Heart disease can be prevented if you assess your risks and make changes for a healthier heart. We’ll discuss how diet, nutrition and other factors can impact high blood pressure and cholesterol. Bring your most current blood test to address your personal results. Dr. Suzette Lanzarotta

Wednesday, March 16 6:30-8:30 pm • $15, $10* Inflammation is an underlying factor in almost every chronic disease. Come learn how nutrition can support antiinflammatory processes and the often overlooked systems that need support in order to keep your body healthy and vibrant. Antonella Aguilera-Ruiz, ND

Celebrating the Spring Equinox

Wednesday, March 23 6:30-8:30 pm • $25, $20* Shift from sugar burning to fat burning to reduce inflammation, balance hormones, build immunity, support efficient digestion and slow down the aging process. Sample the best in juice blends, smoothies and nutrient dense ingredients—all geared to support vibrant health. Scott Estrada, WholeHearted Juice Co.

Wednesday, March 9 6:30-8:30 pm • $25, $20* Spring is a time of renewal. Reconnect with the Earth by celebrating the Equinox and all this season has to offer. We’ll learn how to construct a basic ritual using the seasons, moons, and energies to guide us and how to make magic at home to stay connected throughout the year. Meredith Brungess

Liquid Vitality

Wednesday, March 30 6:30-8:30 pm • $25, $20* Headaches, skin breakouts, sleep disturbances and a weakened immune system are only a few of the signs associated with unaddressed long term anxiety. Essential oils can help us relax and ward off stress. In this experiential class we will learn which oils specifically relieve tension and restore a greater sense of balance and ease in the body. Katherine Fleming

Restoring Health with Fermented Foods Wednesday, April 6 6:30-8:30 pm • $25, $20* Fermented foods are rich in probiotics, enzymes, vitamins and minerals that can help aid digestion and boost the immune system. We will sample a variety of fermented foods and beverages and discuss the benefits of incorporating more of these foods into our diets. Dr. Goli Sahba and Dr. Maxine Barish-Wreden

Dr. & the Chef: Spring Cleanse Wednesday, April 20 6-8:30 pm • $45, $35* The Doctor and the Chef are going green with a wonderful cleansing menu to help support your liver and natural detox pathways. This delicious, nutrient rich meal will support the transition into spring: green goddess avocado and collard green wraps; marinated asparagus salad with olives and chopped egg; beet-apple slaw; green pho, and spinach quinoa croquettes. Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

Spring Cleaning for Your Body Wednesday, April 27 6:30-8 pm • $15, $10* Our immunity is dependent upon healthy working systems which require just as much maintenance as our cars. We will discuss the skin; colon; liver, and kidneys, as well as the diet, lifestyle, and herbal tools for detoxifying and maintaining these systems. Dr. Suzette Lanzarotta

Good Health in a Bottle!: Homemade Kombucha Wednesday, April 13 6-8:30 pm • $35, $25* Discover the healing power of kombucha—a sparkling, detoxifying fermented tea that is loaded with active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. You will leave class with your own mother culture and a customized brew to start your first batch. Sacha Laurin

HOMEMADE KOMBUCHA Leave class with your own mother culture and a custom brew to start your first batch.

WED.

APRIL

6 - 8:30pm

THE FORK WINTER 2016

Farm Classes

Herbal Medicine for the Winter Time Saturday, January 23 12:30-3:30 pm • $35, $30* Learn to enhance your health with herbs. We will focus on herbal teas, soups and honeys, poultices, foot baths, and more. This is an experiential class with lots of sampling and opportunity to make herbal medicines. Candis Cantin, EverGreen Herb Garden

Growing Medicinal and Culinary Herbs Saturday, February 6 9:30 am-12:30 pm •$25, $20* Herbs in the home garden can add flavor to your meals, home remedies to your medicine cabinet, and beauty, diversity and beneficial insect habitat to your landscape. Learn how to grow, harvest and use an array of herbs. Daylin Wade

Spring Garden Clinic and Organic Plant Sale on Saturday, March 19! • Learn more about how to grow vibrant, tasty, and healthy plants • Get a jump start on your spring garden with organically grown vegetable, flower and herb starts. For more details visit soilborn.org.

Preparing your Spring Garden

Propagation for the Home Gardener

Saturday, February 20 9-11 am • $25, $20* Join Chanowk Yisrael for this fruitful discussion and hands-on class. You will learn how to plan your garden space and prepare, plant, and care for an abundant, thriving spring garden. This class is for new gardeners or for gardeners who are new to this growing region. Chanowk Yisrael, Yisrael Family Urban Farm

Saturday, April 2 9:30 am-12:30 pm • $25, $20* Discover the magic of creating new plants! Learn how to make a balanced potting soil mix, sow for succession planting, germinate seeds and ensure that your seedlings thrive. You’ll walk away with confidence and new skills, and some new plants too! Michele Ranieri

The Spring Herbal

Wednesday, April 6 6-8 pm • $25, $20* (plus $30 for materials, payable to the instructor at class) Succulents are fascinating, beautiful, and easy to maintain. Bring your own container and create a selfcontained succulent garden. A variety of succulents, soil, top dressings, and embellishments will be available to choose from. Pamela Marentis

Wednesday, March 23 5:30-8:30 pm • $25, $20* (plus $10 for materials, payable to the instructor at class) Spring brings a multitude of medicinal plants that are our natural allies and provide much of what we need during this season of renewal. Come learn about herbs to collect, eat, and use medicinally to support overall health and vitality. We will collect plants, make medicine, and sample some of the offerings of the season. Daylin Wade

Raising Backyard Chickens Wednesday, March 30 5:30-8:30 pm • $35, $30* Raising chickens in your yard is educational, fun and rewarding. Besides fresh eggs, they provide the added benefits of soil fertility and pest control. Learn how to choose the right breeds, provide proper housing, and make sure your chickens are healthy. Greg Howes and Brian Fikes, Two Flew the Coop

DIY Succulent Garden

Learn TO cure raw olives with expert Pablo Voitzuk.

The Herbal Way Wednesday, April 13 5:30-8:30 • $25, $20* Bring medicinal plants into your everyday life to promote overall wellness and address minor illness and injury. We will discuss the healing properties of several common herbs and how to incorporate them through cooking, everyday tonics, and simple home remedies. Daylin Wade All classes will be held at Soil Born Farms American River Ranch 2140 Chase Drive in Rancho Cordova. Visit soilborn.org for more classes and events at the farm!

THE ART OF

PICKLING Fermentation

< AT >

Join us on the farm and learn to use the ancient art of fermentation to preserve fresh produce.

SAT. MARCH

10am-3pm

THE FORK WINTER 2016

Escape Everyday Stress with a Peaceful & Memorable Experience

Spa Packages Massage Therapy Body Treatments Skin Care Nail Services Gift Certificates

Special: All Coop members receive $10 off any service of $55 or more.

Education that inspires. Education that transforms. Education for life.

NOW located in the Pocket neighborhood

Celebrating 15 Years in Business! 7450 Pocket Road, Sacramento (916) 427–5022 • www.camelliawaldorf.org

Open Tuesday–Saturday 4250 H Street #1 • 455–6200 • blueskydayspa.com

Turn to a friendly face with 40 years of Co-op experience.

MATT BISTIS Realtor

www.mbistis.golyon.com 916 798-0822 cell BRE #01265248

mbistis@golyon.com

THE FORK WINTER 2016

ESTATE PLANNING • WILLS • TRUSTS • PROBATE The Law Offices of

Mitchell S. Ostwald 3001 I Street #300 Sacramento, CA 95816

916–388–5100 since 1987

Protecting Loved Ones

“We support California farmers.”

Hair Loss? Bald Spots?

is the answer! A technique designed and formulated by a medical doctor, is a minimally invasive procedure that stimulates dormant hair follicles on the head, beard or other areas — even if the hair was lost long ago. It uses natural growth stimulating products — no hormones or drugs. It promotes natural looking hair that sprouts from your own follicles. With this treatment hair may grow faster than normal!

Call to schedule an evaluation:

584 North Sunrise Ave. #100 Roseville, CA 95661

916 773–0440 | www.medicalrejuvenetics.com

THE FORK WINTER 2016

Dr. Priscilla Monroe, RN, ND Naturopathic Doctor

NATURAL HEALTH CARE FOR THE ENTIRE FAMILY

The Co-op contributes a percentage of sales to local schools and nonprofits every time you shop with a registered debit or credit card.

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

Vedanta Society Bookstore Traditional and contemporary Vedanta texts, plus a selection of books from all religions. An assortment of cards, photos, statues, incense, CDs and DVDs. 1337 Mission Avenue Carmichael, CA 95608

(916) 489-2116

Hours: Wed. 4:30–7:30 pm & Thurs. 2–5 pm Saturday & Sunday noon–2 pm Closed Monday, Tuesday and Friday

NATURAL MEDICINE

HOMEOPATHY

Be all you can be! Restore your energy and balance. Improve your mood and outlook. Gloria St. John Natural treatment for chronic conditions, hormonal issues, depression, anxiety, fatigue, allergies, behavioral issues and more (Special rates for children)

Call for a free consultation:

530 746–2333

Sacramento Center for Complementary Medicine 2701 – I Street • Sacramento Now in Davis too!

info@goldhillshomeopathy.com www.goldhillshomeopathy.com

THE FORK WINTER 2016

Distance Learning Nutritional Therapist Training Program REAL EDUCATION for those who believe in REAL FOOD.

Our distance learning and ﾏ人exible web-based training allows for a supportive program even the busiest professionals can complete.

Registration Now Open in Sacramento!

Course Begins February 2016

Nutritional Therapy Association, Inc.ﾂｮ 1-800-918-9798 NTA@NutritionalTherapy.com www.NutritionalTherapy.com

THE FORK WINTER 2016

pitality! s o H h t tology ice wi

Ser v

ing Barber

& Cosm

WELCOME to Full Service Hair Styling

With a Flair! ent hancem esis n E r i a Prosth ng: H Featuri Medical Hair proved tic & irs Ap Cosme eterans Affa V f Dept. o

Executive Suite Hair Salon Center 2215 K Street • Sacramento 95816

916–444–3355

Receive a complimentary regenerator moisturizing facial with your scheduled hairstyle appointment when you mention this ad, our website or give us a referral.

www.916-444-3424.com

Breathing Problems?

Asthma • COPD Chronic bronchitis Other respiratory conditions

Real progress is possible!

Ease your breathing and increase your energy with our integrative medical approach. The IPCC program is designed to reduce respiratory symptoms and improve your quality of life. — Narinder Singh Parhar MD, medical director.

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.

For adults and children over 12, make an appointment:

Austin Cunningham 916 736-6800 ext. 143 ads@sacfoodcoop.com

•

INTEGRATIVE PULMONARY CARE CENTER Roseville, CA

916 666–0835 | www.IPCC.CARE

THE FORK WINTER 2016

To place an ad, please contact:

SAVE the DATE February 27–28, 2016 Luther Burbank HS l

A Garden in Every School Symposium ~ Delaine Eastin

photo by Guy Galante

We’ve planned an inspiring weekend for you! Network with like-minded teachers, parents, garden designers, community leaders, school garden coordinators, and others involved helping kids make the connecschool garden initiative with tion between food, health and the environment. Gardens offer beautiful, dynamic settings to integrate every discipline, including science, math, reading, art, environmental studies, nutrition and health. By encouraging and supporting a garden in every school, we create opportunities for our children to discover fresh food, to make healthier food choices and to become better nourished. If you agree that school garden projects nurture community spirit, common purpose, and cultural appreciation by building bridges among students, school staff, families, local businesses and organizations; let’s work together to create a garden in every school! Our intention is to advance Delaine Eastin’s A Garden in Every School initiative by advocating for a collaborative regional commitment to accomplish the goal of a garden in every school by 2020 for the children of America’s Farm to Fork Capital. Will you help us?

Get Involved! Collaborative partners, speakers or volunteers: Shannon Hardwicke (shardwicke@soilborn.org) Sponsor information, donations and media partners: Janet Zeller (jzeller@soilborn.org) General information and scholarships: Rebecca Le (info@soilborn.org)

Early Bird Registration opens on January 6, 2016 Children are born with a sense of wonder and an affinity for Nature. Properly cultivated, these values can mature into ecological literacy, and eventually into sustainable patterns of living. ~Zenobia Barlow, Center for Ecoliteracy

a project of

SOIL BORN FARMS

www.soilborn.org

Workshops Success Stories Best Practices Panel Discussions Information Booths Delicious Food

connecting food, health & the environment THE FORK WINTER 2016