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DESIGN WORK

A Note from AFC’s Education Coordinator, Mahlea R

I LOVE BOOKING OUR FREE “WELLNESS WEDNESDAY” CLASSES! The talent we have in our little community is astonishing, and the generosity of those who put their hearts into our free classes is inspiring. When a community member offers to teach a free wellness class, they are offering their expertise to the community without expecting any payment from the Ashland Food Co-op. They do it purely for the good and educational benefit of our community. In a world where the cost of goods and services keeps increasing, it warms my heart to see the selflessness of our community members, who continue to offer their services for free.

via Franco, a dedicated member of Southern Oregon Food Solutions and the Community Compost Coalition, along with Pamala Joy, Founder and Director of Ashland Food Angels, as our expert speakers. Together, they will guide us through simple strategies to mitigate household waste, providing practical tips and innovative approaches to reduce our ecological footprint.

"As a thank you for their continued support of education in our community, I'm offering a 10% off shop to memaber-owners who present Wellness Wednesday presentations."

As a thank you for their continued support of education in our community, I'm offering a 10% off shop to member-owners who present Wellness Wednesday presentations.

I am also delighted to announce two exciting upcoming classes that will deepen our commitment to sustainability and empower us to make conscious choices in our daily lives.

Firstly, on April 17th at 6:00 pm, join us for "Feed People, Not Landfills; How YOU Can Be Part of the Food Waste Solution." We are honored to have Fla-

Following this, on April 24th at 6:00 pm, we have a class titled "Bulk Up Your Cooking," taught by William Smith, Demo Coordinator and me! This free class will explore the basics of bulk shopping, focusing on snacks, herbs, cooking ingredients, baking essentials, and more available in our Co-op's bulk department. William and I will share valuable tips and tricks to help you embrace bulk shopping, making it not only convenient but also a sustainable choice that benefits both you and the environment. Learn how simple changes can transform your lifestyle and elevate your cooking using bulk ingredients.

We hope you can join us for these enriching sessions, as we continue our journey towards a more sustainable and connected community.

CO+OP RECIPES

CO+OP RECIPES

Savoring Spring W

ELCOME TO THE VIBRANT FLAVO RS OF SPRING! As the days grow longer and nature awakens with a burst of colors, it's time to celebrate the season with a collection of recipes that embrace the freshest produce of spring. In this edition, we bring you a symphony of tastes featuring the crispness of asparagus, the earthy goodness of roasted radishes, and the sweet-tart notes of a lemon blueberry tart. Whether you're planning a special Mother's Day brunch, an Easter gathering, or simply want to try something new, these seasonal recipes are designed to add a touch of spring to any occasion.

Roasted Radishes

These roasted radishes offer a delightful twist, transforming the peppery bite of raw radishes into a mellow and savory treat.

INGREDIENTS

 1 bunch of radishes, tops and tails removed, and halved

 1 tablespoon olive oil

 1 teaspoon balsamic vinegar (optional)

 Salt and pepper to taste

 Fresh herbs (such as thyme or rosemary), chopped for garnish

 Crusty bread or toast, for serving

INSTRUCTIONS

Preheat your oven to 400°F (200°C).

Wash and trim the radishes, removing the tops and tails. Cut them in half for even roasting.

In a bowl, toss the halved radishes with olive oil, ensuring they are well-coated.

Season the radishes with salt and pepper to taste. You can also add a drizzle of balsamic vinegar for extra flavor.

Spread the radishes in a single layer on a baking sheet. Ensure they have enough space to roast evenly without overcrowding.

Roast in the preheated oven for 20-25 minutes, or until the radishes are golden brown and tender. Stir or shake the pan halfway through to ensure even cooking.

Once roasted, remove from the oven and transfer to a serving dish. Sprinkle with fresh chopped herbs, such as thyme or rosemary, for a burst of flavor and freshness.

Serve the roasted radishes as a side dish alongside your favorite main course. They pair well with grilled meats, roasted chicken, or as a tasty addition to a salad.

Candy Hearts Bouquet

APRIL

Spring Schedule in our classroom!

FRIDAY, APRIL 19 th 3:30 pm - 7:00 pm

Earth Day Celebration

You are cordially invited to join us at Earthday with our friends from the community. Enjoy Earthday activities, vendors music, and more!

Presented to you by the Center for Sustainability and SOU. This event promises to be a fun-filled day for all. We hope to see you there!

FREE

WEDNESDAY, APRIL 17 th , 6 00 pm

Feed People, Not Landfills; How YOU Can Be Part of the Food Waste Solution

Join two of southern Oregon’s food waste prevention experts and learn simple strategies to mitigate household waste.

Flavia Franco, member of Southern Oregon Food Solutions and Community Compost Coalition; and Pamala Joy, Founder and director of Ashland Food Angels

FREE

WEDNESDAY, APRIL 24 th , 6:00 pm

Bulk Up Your Cooking

Bulk snacks, herbs, cooking ingredients, baking essentials, and more, can be found in your Ashland Food Co-op bulk department! Join our education coordinator and your favorite demo coordinator as they explain the basics of bulk shopping and teach tips and tricks that will be good for you and the earth. Learn how simple it is to transform your lifestyle and elevate your cooking with bulk ingredients.

Mahlea Ramsey, Ashland Food Coop’s Education Coordinator, and William Smith, Demo Coordinator.

FREE

FRIDAY-SUNDAY APRIL 26 th -28 th Koji and Miso-making 3-Day Workshop

Join Midori Uehara, owner of Mido’s Miso, PNW’s only certified koji instructor and miso sommelier, for a three-day Miso and Koji workshop. Learn how to create this versatile and medicinal product from start to finish.

Midori Uehara,, owner of Mido’s Miso, is the only certified koji instructor in the Pacific North West.

COMMUNITY $222

OWNERS $217

STAFF $111

MAY

WEDNESDAY MAY 15TH, 6:00 PM

Optimizing Macronutrients: Unlock the Power of Nutrition to Fuel Your Active Lifestyle

Ever wondered why different fitness goals call for unique dietary approaches? Join Giulia on a journey to discover the truth about macronutrient optimization for a variety of fitness objectives—designed to not just nourish, but elevate your training and energize your vitality! Let’s finetune your nutrition for peak performance.

Giulia Conte, ISSA ELITE CPT - She, her, hers.

FREE

THURSDAY, MAY 16TH, 6:00 PM - 8:00 PM

Local Goodness, Turning our Valleys Bounty into Culinary Art

Join LARKS executive chef, Franco Console for some farm to table insight. Learn how we utilize our local & sustainable farms & how we turn our valleys’ bounty into culinary art. Chef Franco will be demonstrating & preparing farm fresh egg pasta & house cured pancetta, to create a classic carbonara from scratch. He will also be featuring innovative techniques with local produce from farms here in the Rogue Valley.

Francesco Consol, Executive Chef at Ashland Springs Hotel

COMMUNITY MEMBERS $50 OWNERS $45

EMPLOYEES $22.50

JUNE

WEDNESDAY, JUNE 5TH, 6:00PM

Change Your Breath, Change Your Life!

Breathing is a fundamental aspect of our existence, yet often overlooked as a powerful tool for healing the body, mind and spirit. Discover how transformational breathwork sessions change lives and go home with simple breathing exercises you can do at home, work, driving, or even sleeping, to improve your health and well-being.

Nikki Clifton, Certified Breathwork Coach & 9D Facilitator COST????

THURSDAY, JUNE 20 th , 6:00 pm - 8:00 pm Welcoming the Transition of Springy Sunshine to Sultry Summer Days

Celebrate the Summer Solstice with a collection of yum that will be a sure hit at your summer soirée! In this class, you will learn how to put together a dazzling, Summer Grazing Board, featuring local cheeses, farm-fresh nibbles and edible blooms! In addition, Watermelon Gazpacho and last, but not least a Cool Dessert for Hot Summer Nights!

Erica Idso-Weisz of Mountain Mama Kitchen @mountainmamakitchen

COMMUNITY $45 OWNERS $40

EMPLOYEES $20

Note about the cost of classes. Thank you to our community for your continued support of our local economy. The Ashalnd Food Co-op pierces our classes with the instructors and the community in mind. Due to a rise in the cost of goods, it is in the best interest of our instructors, that we increase the cost of our classes.

THE FUTURE is Reusable!

From the Desk of The Ashland Food Co-op Sustainability Coordinator, Chris B

This year, AFC has made a number of changes to reduce the amount of single use plastics we contribute to the environment.

ONE IS OUR DURABLE UTENSIL PROGRAM. What this means is that we have phased out the distribution of single-use plastic utensils and are inviting everyone–whether dine in or to go, local or visitor–to use our utensils guilt free. Bring it back when you can, if you can. If you are a traveler, no worries! Keep

them in your car, pass it along, or… you decide! If you are a local and they end up accumulating in your drawer, no problem! When you are ready to return them just bring them back and put them in one of the bustubs located in the dining areas. They will be washed and sanitized and put back in rotation to be used again and again!

"...We will be phasing out the distribution of singleuse plastic utensils and inviting everyone whether–dine in or to go–to use our utensils guilt free."

We have also replaced plastic hot cup lids (which are recyclable but often end up in the landfill) with paper coffee lids made of the same lined paper material as the cup itself. And, after a pause due to the pandemic, you are welcome to bring your clean reusable cup to the co-op to be filled with your beverage of choice!

OK, but why?

Plastics in the Environment: With all the discoveries regarding the pervasiveness of plastics in our environment, from the 5 Gyres to microplastics, this is one small step we can take towards eliminating single

use plastics. It will benefit our community and bring us all one step closer to the elimination of single use plastics.

Emissions reductions: “Reuse protects the climate. Over their lifecycle, reusable food serviceware has lower greenhouse gas (GHG) emissions compared to disposable alternatives.

While this is only one small step on our path to eliminating single use plastics, we hope it will begin conversations and inspire people to avoid single use plastics whenever possible.

May The Fork Be With You! (and bring it back if you can.)

Together on Earth, The Future is Reusable! Together on Earth,

Sustainability Coordinator Ashland Food Co-op