the fork - a publication of sacramento natural foods co-op

A PUBLICATION OF THESACRAMENTO NATURAL FOODS CO-OP

SA

C R A M E NTO

NA

TURA L F O O D S C

O- O

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incorporated back in the mix. And there’s lots more coming soon on our brand new website, so please check it out at sacfood.coop! As always, we have a great lineup of cooking, kids and teens, wellness, DIY and farm classes, so don’t forget to take a gander at the class schedule included right here in The Fork!

Cheers to change!

Jennifer Cliff

By the time you read this ground will have finally been broken for our relocated store. Originally, plans called for store construction to start after completion of construction of the parking garage that would replace the Department of Human Assistance’s parking lot where the store will be built. But delays in garage construction forced a change of plans. Project developer Dain Domich was able to secure off-site parking for most of the DHA’s cars, which has allowed store construction to get underway even as garage construction continues into October. The project’s General Contractor is now scheduling foundation, underground and store slab work to get underway immediately, with an eye toward getting those phases of the project completed before we get into the “rainy” season. We invited a number of our local farmers to be on hand at the store’s groundbreaking ceremony and asked them to bring their shovels to start the digging. So while we hope that the rains will come to ease the drought and help our local farms grow food to offer in the new store, we also hope that the timing of those rains will allow us to actually get the store opened by late spring.

To help finance the store relocation the Co-op made its first offering of non-voting preferred shares in March of 2013. Co-op owners responded enthusiastically to the shares, and the entire $1.5 million offering was sold out in months. Based on the demand shown for these shares, the Co-op’s Board of Directors then voted to make a second offering of shares, this time valued at $3 million. As with the first offering, shares will come in three series:

• B shares will sell for $50 per share, will carry no set term and will pay an annual dividend of 1%.

It’s fall and change is in the air! Big changes are taking place at the Co-op, and as you have probably already noticed, that includes our quarterly publication. With the recent groundbreaking of our new store, it’s a great time to roll out a new and improved publication too.

So without further ado we present “The Fork.” Like its predecessor “The Reporter” it will report all of the goings on at the Co-op as well as seasonal food education, farm and community events, and plenty of recipes. Some of your favorite features may be missing from this issue, but don’t worry—they will be

• C shares will sell for $500 per share, will carry a minimum retention period of four years, and will pay an annual dividend of 2.5%

• D shares will sell for $500 per share, will carry a minimum retention period of five years, and will pay an annual dividend of 3%

Shares will be available to any Co-op owner who is fully vested in his or her $300 voting share.

We have completed the process of applying to the Department of Business Oversight for the necessary permit and are anxiously awaiting the DBO’s response. Once the permit is received, we will announce the sale of shares. Information will be available on our website at sacfood.coop/preferredshares.

We have arranged to borrow up to $3.4 million from local lender Five Star Bank to partially finance the relocation, with the rest of the project’s financing coming from a combination of our cash reserves and the sale of preferred shares. The more that Co-op owners participate in the second offering of shares, the less dependent we’ll need to be on borrowing from the bank.

So with both our farmers and owners digging in, we’re underway.

Note: Each month I prepare a Relocation Project “Key Indicators” Update for our Board of Directors. To get more details on the project you can find these reports by going to our web site (sacfood.coop) and clicking on the Store Relocation Update icon on the Home Page.

Paul Cultera General Manager

GENERAL MANAGER’S MESSAGE

LETTER FROM THE EDITOR

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

Ad Manager Austin Cunningham

Contributors

Angela Borowski, Paul Cultrera, Terese Hollander Esperas, Steve Maviglio, Sarah Moody, Christina O’Hara, Julia Thomas, Stacie Traylor

Board of Directors

Michelle Reynolds, Board President [email protected]

Joel Erb, Board Vice-President [email protected]

Seven Maviglio, Board Secretary [email protected]

Chris Tucker, Board Treasurer [email protected]

Ellen McCormick [email protected]

Stacie Traylor [email protected]

Ann Richardson [email protected]

For our complete class schedule, see pages 13-20.

C O - O P O W N E R S S AV E 1 0 %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 AT Y O U ’ D L I K E T O A P P LY Y O U R O W N 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 Y O U R P U R C H A S E S T H AT D AY. N O T A C O - O P O W N E R ? J O I N T O D AY T O E N J OY Y O U R D I S C O U N T !

M O N T H

N O V E M B E R I SO W N E R A P P R E C I AT I O N

T U E S D AY, N O V E M B E R 3C O - O P C O M M U N I T YL E A R N I N G C E N T E R7 P M ( I M M E D I AT E LY F O L LO W I N GT H E B O A R D M E E T I N G )

E N J OY A H O L I D AY F O O DA N D W I N E TA S T I N G

J O I N U S F O R O U R

GatheringHolidayOwner

THE FORK AUTUMN 20152

incorporated back in the mix. And there’s lots more coming soon on our brand new website, so please check it out at sacfood.coop! As always, we have a great lineup of cooking, kids and teens, wellness, DIY and farm classes, so don’t forget to take a gander at the class schedule included right here in The Fork!

Cheers to change!

Jennifer Cliff

By the time you read this ground will have finally been broken for our relocated store. Originally, plans called for store construction to start after completion of construction of the parking garage that would replace the Department of Human Assistance’s parking lot where the store will be built. But delays in garage construction forced a change of plans. Project developer Dain Domich was able to secure off-site parking for most of the DHA’s cars, which has allowed store construction to get underway even as garage construction continues into October. The project’s General Contractor is now scheduling foundation, underground and store slab work to get underway immediately, with an eye toward getting those phases of the project completed before we get into the “rainy” season. We invited a number of our local farmers to be on hand at the store’s groundbreaking ceremony and asked them to bring their shovels to start the digging. So while we hope that the rains will come to ease the drought and help our local farms grow food to offer in the new store, we also hope that the timing of those rains will allow us to actually get the store opened by late spring.

To help finance the store relocation the Co-op made its first offering of non-voting preferred shares in March of 2013. Co-op owners responded enthusiastically to the shares, and the entire $1.5 million offering was sold out in months. Based on the demand shown for these shares, the Co-op’s Board of Directors then voted to make a second offering of shares, this time valued at $3 million. As with the first offering, shares will come in three series:

• B shares will sell for $50 per share, will carry no set term and will pay an annual dividend of 1%.

It’s fall and change is in the air! Big changes are taking place at the Co-op, and as you have probably already noticed, that includes our quarterly publication. With the recent groundbreaking of our new store, it’s a great time to roll out a new and improved publication too.

So without further ado we present “The Fork.” Like its predecessor “The Reporter” it will report all of the goings on at the Co-op as well as seasonal food education, farm and community events, and plenty of recipes. Some of your favorite features may be missing from this issue, but don’t worry—they will be

• C shares will sell for $500 per share, will carry a minimum retention period of four years, and will pay an annual dividend of 2.5%

• D shares will sell for $500 per share, will carry a minimum retention period of five years, and will pay an annual dividend of 3%

Shares will be available to any Co-op owner who is fully vested in his or her $300 voting share.

We have completed the process of applying to the Department of Business Oversight for the necessary permit and are anxiously awaiting the DBO’s response. Once the permit is received, we will announce the sale of shares. Information will be available on our website at sacfood.coop/preferredshares.

We have arranged to borrow up to $3.4 million from local lender Five Star Bank to partially finance the relocation, with the rest of the project’s financing coming from a combination of our cash reserves and the sale of preferred shares. The more that Co-op owners participate in the second offering of shares, the less dependent we’ll need to be on borrowing from the bank.

So with both our farmers and owners digging in, we’re underway.

Note: Each month I prepare a Relocation Project “Key Indicators” Update for our Board of Directors. To get more details on the project you can find these reports by going to our web site (sacfood.coop) and clicking on the Store Relocation Update icon on the Home Page.

Paul Cultera General Manager

GENERAL MANAGER’S MESSAGE

LETTER FROM THE EDITOR

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

Ad Manager Austin Cunningham

Contributors

Angela Borowski, Paul Cultrera, Terese Hollander Esperas, Steve Maviglio, Sarah Moody, Christina O’Hara, Julia Thomas, Stacie Traylor

Board of Directors

Michelle Reynolds, Board President [email protected]

Joel Erb, Board Vice-President [email protected]

Seven Maviglio, Board Secretary [email protected]

Chris Tucker, Board Treasurer [email protected]

Ellen McCormick [email protected]

Stacie Traylor [email protected]

Ann Richardson [email protected]

For our complete class schedule, see pages 13-20.

C O - O P O W N E R S S AV E 1 0 %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 AT Y O U ’ D L I K E T O A P P LY Y O U R O W N 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 Y O U R P U R C H A S E S T H AT D AY. N O T A C O - O P O W N E R ? J O I N T O D AY T O E N J OY Y O U R D I S C O U N T !

M O N T H

N O V E M B E R I SO W N E R A P P R E C I AT I O N

T U E S D AY, N O V E M B E R 3C O - O P C O M M U N I T YL E A R N I N G C E N T E R7 P M ( I M M E D I AT E LY F O L LO W I N GT H E B O A R D M E E T I N G )

E N J OY A H O L I D AY F O O DA N D W I N E TA S T I N G

J O I N U S F O R O U R

GatheringHolidayOwner

THE FORK AUTUMN 2015 3

Store RelocationThe Board continues to monitor the progress of the store relocation project, working with our General Manager to keep it on target for a late Spring 2016 opening and within our established budget. Store Management presented its plans for how the store will meet the growing competition in natural foods at a special session with the Board in August. Each month, the General Manager provides a full report on the costs, timeline, and other information about the project. These reports are available under the “Board of Directors” tab on the Co-op website.

Board ServiceA special task force has been named to review Board service and compensation that will include the past four presidents of the Board. Former Board Presidents Tammy Walls and Steve Brancamp will be joined by outgoing Board President Michelle Reynolds and immediate past president Steven Maviglio on this committee. They will be reviewing practices of other comparably sized cooperatives from around the nation to attract and maintain quality board members. Recommendations are expected in early 2016.

Election CodeThe Board updated its election code in August to reflect changes in the ballot and ballot counting. This year’s election committee employed a Certified Public Accountant for ballot security and accuracy.

Helping Another Co-opThe Board’s Finance Committee met and recommended to the Board the continuation of a short-term loan to Food Front, a Portland, Oregon cooperative. Our sister co-op has been experiencing cash flow issues because of increased competition and is being restructured. The Co-op loan will help that cooperative regain its financial footing.

Preferred SharesThe Board has authorized the sale of another round of Preferred Shares. These nonvoting shares will help us finance our relocation project. Owners will be receiving share purchase information as soon as we are granted state regulatory approval for the sale.

Board Education PresentationsEach Board meeting (with the exception of those that coincide with quarterly owner meetings) features an education segment to brief the Board on activities in our community. The Board recently was briefed by a representative of the Sacramento-based Public Health Institute on its activities on food literacy. We also heard from a representative of Ruhstaller Beer (sold in the Co-op) who discussed the company’s efforts to expand the craft brew market in Sacramento.

—Respectfully submitted, Steven Maviglio, Board Secretary

BOARD NOTESCo-op Affairs

The SNFC Board of Directors meets 12 times

yearly in the Co-op Community Learning

Center at 1914 Alhambra Blvd. (unless

otherwise noted). Everyone is welcome.

MAKE A DIFFERENCE EVERY TIME YOU SHOP! PROGRAM DONATIONS FOR MAY-JULY ‘15

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 Sac-ramento Food Bank & Family Services. To donate just pick up a swipe card at the check-stand and ask your cashier to add an amount of your choice to your grocery total.

Make Every Day Earth Day Every time you bring in your own bag, the Co-op donates five cents to a non-profit or environmental group of your choosing. To donate bring in a bag or choose to not use one; you will receive a token at the register to donate to one of six organizations.

Soil Born Farms Urban Agri-culture 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 use a swipe card like for Food Share.

Sacramento Cooperative Community Fund serves as a means for Co-op owners and shoppers to make dona-tions to an endowment that donates to local non-profit organinizations. To donate use a swipe card like for Food Share.

One Farm at a Time works in partnership with the Sacramento area local food community to raise funds for the protection and preserva-tion of small farms and the viability of family farming for future generations. To donate use a swipe card like for Food Share, or drop your change into boxes at each register.

FOOD SHARE

$768 $1,474 $83 $131 $2,934

IN OCTOBERSave 5% on all bulk food purchases including bulk herbs and teas

IN NOVEMBERSave 5% on all purchases of seafood, poultry, and meat

IN DECEMBERSave 5% on all purchases of wine and beer, including non-alcoholic varieties


Store RelocationThe Board continues to monitor the progress of the store relocation project, working with our General Manager to keep it on target for a late Spring 2016 opening and within our established budget. Store Management presented its plans for how the store will meet the growing competition in natural foods at a special session with the Board in August. Each month, the General Manager provides a full report on the costs, timeline, and other information about the project. These reports are available under the “Board of Directors” tab on the Co-op website.

Board ServiceA special task force has been named to review Board service and compensation that will include the past four presidents of the Board. Former Board Presidents Tammy Walls and Steve Brancamp will be joined by outgoing Board President Michelle Reynolds and immediate past president Steven Maviglio on this committee. They will be reviewing practices of other comparably sized cooperatives from around the nation to attract and maintain quality board members. Recommendations are expected in early 2016.

Election CodeThe Board updated its election code in August to reflect changes in the ballot and ballot counting. This year’s election committee employed a Certified Public Accountant for ballot security and accuracy.

Helping Another Co-opThe Board’s Finance Committee met and recommended to the Board the continuation of a short-term loan to Food Front, a Portland, Oregon cooperative. Our sister co-op has been experiencing cash flow issues because of increased competition and is being restructured. The Co-op loan will help that cooperative regain its financial footing.

Preferred SharesThe Board has authorized the sale of another round of Preferred Shares. These nonvoting shares will help us finance our relocation project. Owners will be receiving share purchase information as soon as we are granted state regulatory approval for the sale.

Board Education PresentationsEach Board meeting (with the exception of those that coincide with quarterly owner meetings) features an education segment to brief the Board on activities in our community. The Board recently was briefed by a representative of the Sacramento-based Public Health Institute on its activities on food literacy. We also heard from a representative of Ruhstaller Beer (sold in the Co-op) who discussed the company’s efforts to expand the craft brew market in Sacramento.

—Respectfully submitted, Steven Maviglio, Board Secretary

BOARD NOTESCo-op Affairs

The SNFC Board of Directors meets 12 times

yearly in the Co-op Community Learning

Center at 1914 Alhambra Blvd. (unless

otherwise noted). Everyone is welcome.

MAKE A DIFFERENCE EVERY TIME YOU SHOP! PROGRAM DONATIONS FOR MAY-JULY ‘15

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 Sac-ramento Food Bank & Family Services. To donate just pick up a swipe card at the check-stand and ask your cashier to add an amount of your choice to your grocery total.

Make Every Day Earth Day Every time you bring in your own bag, the Co-op donates five cents to a non-profit or environmental group of your choosing. To donate bring in a bag or choose to not use one; you will receive a token at the register to donate to one of six organizations.

Soil Born Farms Urban Agri-culture 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 use a swipe card like for Food Share.

Sacramento Cooperative Community Fund serves as a means for Co-op owners and shoppers to make dona-tions to an endowment that donates to local non-profit organinizations. To donate use a swipe card like for Food Share.

One Farm at a Time works in partnership with the Sacramento area local food community to raise funds for the protection and preserva-tion of small farms and the viability of family farming for future generations. To donate use a swipe card like for Food Share, or drop your change into boxes at each register.

FOOD SHARE

$768 $1,474 $83 $131 $2,934

IN OCTOBERSave 5% on all bulk food purchases including bulk herbs and teas

IN NOVEMBERSave 5% on all purchases of seafood, poultry, and meat

IN DECEMBERSave 5% on all purchases of wine and beer, including non-alcoholic varieties

Local farmers, Mayor Kevin Johnson, and other elected officials joined the Co-op’s Board of Directors, owners and staff in early September to break ground at the store’s new location. More than 100 members of the community were a part of the celebratory occasion at 29th and R streets, where the dream of more space and more parking is starting to become a reality.

Farmers from six local farms brought shovels for the ceremonial groundbreaking and thanked the Co-op for its continued support of small farms over the last four decades. Mayor Johnson praised the Co-op for being a leader in th Farm-to-Fork movement before it was cool. The new store is expected to open in the late spring of 2016.

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 May-July ‘15 = 230

NEW STORE GROUNDBREAKING

Co-op Affairs

FINANCE AT A GLANCE

AVERAGE DAILY CUSTOMER COUNT

2.6% GROWTH

MAY-JULY ’14 2,952MAY-JULY ’15 3,029

AVERAGE PURCHASE PER CUSTOMER

1.2% GROWTH

MAY-JULY ’14 $29.04MAY-JULY ’15 $29.39

OWNER DISCOUNT

5.5% GROWTH

MAY-JULY ’14 $116,287MAY-JULY ’15 $122,689

OWNER INVESTMENT, NET

-12.8% GROWTH

MAY-JULY ’14 $36,675MAY-JULY ’15 $31,994

TOTAL CURRENT OWNER EQUITY

5.8% GROWTH

MAY-JULY ’14 $2,196,049MAY-JULY ’15 $2,322,792

RETURN ON INVESTMENT

-.3% GROWTH

MAY-JULY ’14 21.2%MAY-JULY ’15 21.1%

TOTAL PREFERRED SHARES

-2.3% GROWTH

MAY-JULY ’14 $1,500,000MAY-JULY ’15 $1,466,000

TOTAL NUMBER OF CURRENT OWNERS

4.9% GROWTH

MAY-JULY ’14 7988MAY-JULY ’15 8382

GROSS SALES

3.8% GROWTH

MAY-JULY ’14 $7,800,709MAY-JULY ’15 $8,096,147

Top: Full Belly Farm’s Dru Rivers joined farmers from five other local farms in thanking the Co-op for its continued support.

Bottom Right: Mayor Kevin Johnson posed with Board President Michelle Reynolds after officially becoming one of over 12,000 Co-op owners.

Bottom Left: Mike Savino, who helped start the Co-op in 1973, was on hand to usher the store into its next phase.


Nutrient-rich greens offer texture, flavor and color to spice up any meal. We are lucky to have local farms supplying a variety of beautiful greens—dino and curly kale, mustard and collard greens—from fall through spring. These cool-weather vegetables are chock full of vitamins A and C, cal-cium, iron, fiber and folic acid. As the days grow colder and shorter, your immune system could use a boost, so it’s a great time to welcome these hearty greens into your kitchen. Try them in Massaged Kale and Apple Salad.

GR

EE

NS

Organically grown root vegetables soak up health benefits from the soil and are high in complex carb-ohydrates, fiber and phytonutrients. Under-ground treasures such as beets, turnips, carrots and radishes can help prevent the common cold. Their earthy flavors are well suited to soups and roasting—satisfying comfort foods that will sustain you through the fall and winter. Celery root, aka celeriac, is one ugly duckling of a root vegetable that is known for its inner beauty—a delicate taste with hints of nuttiness that shines in Cream of Celery Root Soup.

RO

OT

S

Chock full of protein, fiber, antioxidants and phytochemicals, nuts are among mother nature’s most perfect and convenient snacks. Local crops of nuts enter the market in autumn, so enjoy them while they’re at their freshly harvested peak! The Co-op’s Produce Department stocks walnuts from Full Belly Farm. Walnuts are packed with omega-3 fatty acids, an essential part of our diet. Try freshly toasted walnuts in salads and on hot cereal. They are also delicious as Spiced Nuts and in a Walnut Maple Tart.

NU

TS

Winter squash varies widely in size, shape and color. It is one of the best plant sources of anti-inflammatory nutrients such as potassium, iron and vitamins A and C; the richer the color, the stronger the concentra-tion of these health-pro-moting phytonutrients. Squash is both versatile and delicious; it can be baked, roasted, steamed stuffed or puréed. Savory Squash and Caramelized Onion Lasagna makes a great vegetarian main dish for the holidays or any time.

SQU

ASH

The rich colors, textures and flavors of

autumn produce have arrived! You can

adorn your table with the best of the

season in soups, salads, snacks, main

dishes and desserts. More recipes for the

ideas listed here are available on our

website and at the Demo Center this

A C O R N U C O P I A O F

Studies show that consuming apples daily can help diminish certain skin diseases, arthritis, and various lung and asthma problems. Enjoy them raw as snacks or in salads, or cook them in an Apple Cranberry Crisp or Chunky Roasted Applesauce. Two-thirds of the fiber and many of the antioxidants are found in the peel!

AP

PL

ES

1 egg white¹⁄³ c. sugar½ t. ground cinnamon½ t. fine sea salt¼ t. freshly grated nutmegA pinch of cayenne (optional)½ lb. your favorite nuts

Combine egg white, sugar, cinnamon, salt and nutmeg, mixing well. Add nuts and toss until coated. Spread onto a lined baking sheet and bake for 20 min. at 325°F . Cool & store in an airtight container for up to two weeks.

Serves 6Nutrition information per serving: Calories 280; Total Fat 21g; Saturated Fat 2g; Cholesterol 30mg; Sodium 170mg; Total Carbohydrate 18g; Dietary Fiber 4g, and Protein 9g.

SPICED NUTS


Produce

SAVORY SQUASH & CARAMELIZED ONION LASAGNA

2 T. olive oil for roasting squash

1 ½ to 2 pounds winter squash, cut in half lengthwise, seeds removed

Salt and freshly ground black pepper

2 yellow onions, thinly sliced

½ c. water

2 T. butter

2 T. olive oil

4 T. all-purpose flour

3 ½ c. low fat milk

Pinch nutmeg

3 fresh sage leaves, finely chopped

12 oz. Bionaturae whole wheat lasagna noodles, cooked al dente

2 ½ c. shredded mozzarella cheese

¹/³ c. grated Parmesan

1) Brush the squash with olive oil and place cut side down on a baking sheet and roast at 425° for about 30 minutes or more until tender. Scoop the flesh out and transfer to a food processor and pureé. Season the squash pureé to taste with more salt and pepper. Turn oven down to 375°.

2) In a preheated sauté pan add 2 T. oil and sauté onion until browned and caramelized on low heat, about 30 to 45 minutes. Remove from pan.

3) Melt the butter and olive oil in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Add the sage and blend until smooth using an immer-sion blender or blender. Season the sauce with salt and pepper to taste.

4) Position the rack in the center of the oven and preheat to 375°.

5) Lightly spray a 13” x 9” x 2” glass baking dish with olive oil spray. Spread ¾ cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread ¹/³ of the squash pureé over the noodles. Add a third of the onions on top of squash. Sprinkle with ½ cup of mozzarella. Drizzle ½ cup of sauce over the noodles. Repeat layering 2 more times.

6) Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.


Most winter squash will work well in this recipe—butternut, buttercup, hubbard, kabocha, acorn and red kuri are a few possibilities.

MASSAGED KALE & APPLE SALAD

Massaging raw kale with salt before add-ing it to a salad breaks it down, extracting moisture and softening the leaves, so it has the texture of cooked kale. This is a delicious and easy way to enjoy some of fall’s greatest gifts. 1 bunch kale

½ t. sea salt

¼ c. diced red onions

¹/³ c. currants

1 medium apple, diced

½ c. toasted chopped walnuts

¼ c. KATZ Rock Hill Ranch Extra Virgin Olive Oil

2 T. KATZ Gravenstein Apple Cider Vinegar

¹/³ c. Gorgonzola cheese, crumbled (optional)

1) De-stem kale by pulling leaves away from the stems. Wash leaves. Spin or pat dry.

2) Stack leaves, roll up, and cut into thin ribbons. Put kale in a large mixing bowl. Add salt, and massage it into the kale with your hands for 2 minutes.

3) Stir onion, currants, apple, and walnuts into kale. Dress with oil and vinegar. 4)Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese, if using. This salad will keep for several days.


APPLE CRANBERRY CRISP

3 c. apples, sliced and cut into 1” pieces

2 c. cranberries, fresh or frozen, defrosted

½ c. unbleached cane sugar

Topping

½ c. pecans or walnuts, chopped

1 stick butter (melted)

¹/³ c. flour

½ c. sucanat or brown sugar

1 c. oats

1) Preheat oven to 350°.

2) In a 9” square baking dish, mix apples and cranberries with unbleached cane sugar and spread to cover the bottom of the pan evenly.

3) In a separate bowl, mix the topping ingre-dients until well combined, and spread them over the fruit.

4) Bake for one hour, until topping is lightly browned and crispy.



Produce

O R G A N I CV I N E G A R S

Katz &Co.

These handcrafted artisan vinegars are made the old fashio ned way—Albert Katz grows the grapes to make the wine to make the vinegar—all in the Suisun Valley near Fairfield. Barrel aging results in vinegars with complex flavors that will enhance any recipe! Treat your favorite foodie to a trio or quartet of these beauties!

E C O -T U M B L E R SDiscarded Designs

This family-owned company specializes in recycling and repurposing goods, breathing new life into things that have been discarded. Eco-Tumblers are svelte canning jars equipped with punched lids and Pyrex drinking straws.

N A P K I N S E T STina Produce

A set of four hand-screenprinted unbleached flour sack napkins is packaged in a cute produce basket. The napkins are designed and printed in Oakland with high quality water based inks and inspired by farmers’ markets.

C AT N I PT OY S

Miso Kitty

Made in California and purchased through Etsy, these cat toys are fabulous and fun! Kitties will go crazy over the organic catnip!

S E A S O N A LP R E S E RV E S

The Good Stuff

Janet McDonald makes excellent preserves, jams and marmalades in small batches right here in Sacramento. She uses local fruit picked at its peak and creative flavor combinations. The results are as welcome on a cheese board as they are on a piece of toast.

GiftsG O L D E N

S TAT E


Grocery

Friend in Cheeses Jam Co. P I N O T C H E R R I E S

Dried Montmorency cherries are macerated with a Sant Cruz Pinot Noir with touches of citrus, brown sugar and peppercorns. The resulting balanced jam pairs excellently with many types of cheese. We especially like it with Bellwether Farms’ buttery Carmody!

Ficoco The name hints at what this is—a spread made from figs and cocoa! This fat free (yes, that’s right!) spread is also free of gluten, dairy and nuts, making it a great option for those with food allergies. It makes a totally versatile topping for ice cream, crepes and pancakes or as a sand- wich spread—let your imagination run wild!

Pistachio Torrone

F RO M I TA LY

This lovely handmade torrone is a perfect addition to any gathering —or a sweet treat to give yourself. Traditionally a Christmas candy, it is now popular all year round!

Grace & I F RU I T + N U T P R E S S

These gorgeous confections are hand-pressed layers of seasonal fruits and nuts, lightly sweetened with agave. Enjoy thin slices paired with your favorite cheeses—it makes an elegant appetizer when paired with Cowgirl Creamery’s Mt. Tam!

The Co-op’s Wine, Beer and Cheese Department is packed with offerings

that make great gifts—for yourself, a party host, or a foodie friend. Our wine

cave boasts wines from around the world, including a fantastic selection of

California wines—with something for every palate.

Of course a bottle of wine is a very traditional gift for a host or hostess, but

if you’d like to break from tradition, you’ll find these beautiful and tasty gifts

tucked away on our Olive Bar.

Lesley Stowe R A I N C OA S T C R I S P S

These crisps are handmade in small batches and make an excel-lent vehicle for artisan cheeses! Dotted with jewel-toned fruits and nuts, they are beautiful and elegant, and they taste divine.

Wine, Beer & Cheese


WHY BRINE?Brining meats before cooking them can make them more tender and juicy and add a depth of flavor—it can also reduce the amount of time the meat needs to spend in the oven. Brining improves protein’s ability to retain moisture, and some of the protein is naturally dissolved by the salt in the brine solution. When proteins dissolve, muscle fibers lose some of their abil-ity to contract, retaining moisture, which pro-duces a juicier end result! All it takes is a little advanced planning, some space in the fridge, and a savory mixture of salt, liquid, herbs and spices. Buy the spices in our Bulk Department and get just the amount you need!

To hold the meat in the brine, you can use a tall narrow container like a stock pot, or brine the meat in thick plastic bags sealed tight. Place the bags in a pan to catch any leaks.

These recipes will feed a crowd, but for a smaller group they can easily be cut in half.

TESTING FOR DONENESSUse an instant-read thermometer in the thickest part of the meat to enrsure that your meat is thoroughly cooked through.

Ideal temperatures:

Whole Chicken: breast 160°; thigh 170°

Pork: 145° for medium doneness or 150° for medium well

Turkey breast: 160°

BUTTERMILK BRINED

Turkey BreastFENNEL & MUSTARD SEED

Brined Pork Loin

Nutrition information per serving: Calories 350; Total Fat 22g; Saturated Fat 7g; Cholesterol 90mg; Sodium 65mg; Total Carbohydrate 6g; Dietary Fiber 1g, and Protein 31g.

Serves 10-12

4 lb. center cut boneless Pure Country Pork loin

¹/³ c. sea salt

¹/³ c. brown sugar

4 c. boiling hot water

6 cloves garlic, crushed and peeled

2 whole star anise pods

1 T. whole yellow mustard seeds

1 T. fennel seeds

1 T. black peppercorns

1) Dissolve salt and brown sugar in hot water. Lightly crush the spices. Add seeds and spices to the brine. Cool brine to room temperature before adding pork loin. Submerge in brine and refrigerate for 6-8 hours (if loin is not completely covered, then turn it over in the brine to soak evenly).

2) Preheat oven to 425°. Remove loin from brine and allow to come to room temperature for 45 minutes. Place in a shallow baking dish or roasting pan, fat side up and roast in oven for 15 minutes. Lower heat to 350° and roast for an additional 1 hour to 1 hour 15 minutes (timing might vary depending upon your oven).

Serves 10-12

2 Diestel bone-in half turkey breast (about 4-5 lb. each)

½ c. sea salt

½ c. sugar

6 c. of boiling hot water

½ c. poultry seasoning

6 cloves garlic, crushed and peeled

2 quarts Organic Valley buttermilk

4 T. melted butter

1) Dissolve salt and sugar in hot water. Add the poultry seasoning and garlic. Cool brine to room temperature and stir in the butter-milk. Add the turkey breasts. Submerge turkey in brine and refrigerate for 8-12 hours (if turkey breasts is not completely covered, then turn it over in the brine to soak evenly).

2) Preheat oven to 400°. Remove turkey from brine and rinse with cold water and pat dry with paper towel. Allow to come to room tem-perature for 45 minutes. Brush butter all over the turkey breasts. Place in a shallow baking dish or roasting pan, skin side up and roast in oven for about 20 minutes per pound.

3) Remove turkey from heat. Allow turkey to rest covered with foil for 8-10 minutes before slicing. Slice and serve.

Nutrition information per serving: Calories 420; Total Fat 7g; Saturated Fat 3.5;Cholesterol 95mg; Sodium 770mg; Total Carbohydrate 42g; Dietary Fiber 0g, and Protein 58g.


Fish, Meat & Poultry

VegetableL OA F Seitan

S C H N I T Z E L

S T U F F I N G

Sage Bread

P O TAT O E SMashedV E G A N

G R AV Y

GreenBeanC A S S E RO L E

C R A N B E R RYC H U T N E Y

W I T HT U R K E YG R AV Y

N O T I M E T O C O O K ?

O U R D E L I W I L L H AV E

T H A N K S G I V I N G D I N N E R

R E A DY T O G O I N O U R

G R A B A N D G O C A S E !

starting

N OV.

23


Fresh From Our Ki tchen

Montserrat CandlesBig Dipper

Aloha BayHoney Candles

Tru Melange

These 100% Pure Beeswax candles offer a ‘dreamy golden glow!’ We carry many styles including round pillar, taper, tea-lights, and lovely ornamental styles. These candles are bee-friendly, eco-friendly, air purifying, long burning,and are clean burning for those with allergies. No synthetic fragrances.

A pure beeswax and soy candle with great holiday packaging and scents. All of the beeswax is sourced from North American apiaries and beekeeping co-ops, and the soy is non-GMO from American farmers. The scents are created using pure essential oils. Wicks are cotton braided and contain no lead like some conventional candles do and are designedto increase burn times and candle life.

ENL I G H T E NED

I L L U M I N A T I O N

Candles create a special ambiance−

especially as the long nights of winter

approach. The holidays shine even

brighter when you use candles made

from natural materials.

Many conventional candles contain

toxins, synthetic frangrances and

paraffin, a petroleum byproduct.

Candles made from 100% beeswax or

a blend of beeswax and vegetable wax

are good alternatives. At the Co-op we

offer a variety of options made from

natural materials, with natural dyes

to create festive colors.

This company produces votives, tea lights, tapers, chakra pillars, and Himalayan salt lamps. The candles are 100% pure palm wax, non-GMO, vegan and kosher.

These candles have creative art, colors, and intentions—sometimes they even have charms attached. The candles are made by hand with a spiritual and holistic approach. All Montserrat candlesare made to order, with natural essential oils and cotton wicks. All the imagery and art is designed by Montserrat.

These hand-crafted beeswax candles are works of art and make great gifts! The beeswax is filtered naturally to preserve its inherent color and aroma. The colored candles are made with eco-friendly dyes that are never tested on animals. Celebrate the Festival of Lights with 100% beeswax Hanukkah candles.


Wellness

COOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MORE

Our Cooking Class program offers something for everyone—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 REGISTRATIONAll 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.

ONLINEsacfood.coopBy 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. 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.

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

The instructor for each class is listed in italics following the class description.

V

Indicates a seasonal dinner

hands-on class, otherwise all classes are demonstration.

a vegetarian menu

a vegan menu

a class where students must be 21 years or older.

OktoberFest with Ol’ Republic BreweryThursday, October 1 6-8:30 pm • $55, $45*Oktoberfest is a celebration of food, community and beer! Our menu includes fresh Bavarian-style pretzels; housemade bratwurst with sauerkraut; breaded pork schnitzel; spaetzle with caramelized onions and Gruyère; braised red cabbage, and apple strudel, paired with a selection of beers from Ol’ Republic Brewery.Dionisio Esperas

Now You’re Cooking! Perfect Pies—Know Your DoughSaturday, October 3 10 am-12:30 pm • $59, $50*This hands-on class gives students direct contact with pastry dough from start to finish. By the end of the class, you’ll know how to command the crust! We’ll practice our skills by making two distinct pies. Elaine Corn

Ancient GrainsMonday, October 5 6:30-8:30 pm • $45, $35*Discover some of the grains that sustained civilizations throughout history. Our delicious menu features spelt pizzas with kale pesto; carrot quinoa mini burgers; summer squash and tomato salad with toasted barley and Parmesan, and zucchini involtini with minty millet.Ame Harrington

The Art and Science of CheesemakingThursday, October 8 6-8:30 pm • $49, $40*Gorgonzola is a delicious Italian blue cheese. Join cheesemaker Sacha Laurin and create your own Gorgonzola to take home and age to perfection. We will also sample some of our favorite local cheeses. Sacha Laurin, Winters Cheese

Fermentation Basics: Pickles, Krauts and KimchiSaturday, October 10 10 am-noon • $45, $35*Learn the techniques for lactic fermented pickles as Marga teaches us how to make garlic tamari pickles; kimchi; carrot-beet-red cabbage kraut; ginger pickle, and curried cauliflower pickles.Marga den Hoed

The Art of RisottoSaturday, October 10 3-5:30 pm • $49, $40*Once you master the technique for perfect risotto, you can create countless variations. Lucia leads us in making a saffron-rich risotto Milanese; luscious seafood risotto with shrimp; vegetable risotto with lemon and fresh herbs, and crispy and creamy arancini.Lucia Oliverio

Cooking for Vibrant Health: SuperfoodsMonday, October 12 6-8:30 pm • $45, $35*Learn to cook with superfoods in delicious ways: kale salad with feta and tomatoes; goji berry smoothie; wild salmon with late summer salsa, and chia pudding with cardamom. Dr. Antonella Aguilera-Ruiz, ND

Glorious GreensTuesday, October 13 6:30-8:30 pm • $45, $35*Prepare dark leafy greens for a delicious, nutrient-packed day: power green frittata for breakfast; herbed green quinoa salad for lunch, and arugula-corn salad with white bean-kale burgers for dinner.Emily Honeycutt

The Dr. & the Chef: Cancer Fighting KitchenWednesday, October 14 6-8:30 pm • $45, $35*Learn about the healing power of food. Our menu features cancer-fighting foods: vegetable moo shoo rolls; creamy cauliflower soup; poached salmon with cilantro mint pesto; quinoa sauté with broccolini, and poached pears with dark chocolate sauce.Terese Esperas Dr. Maxine Barish-Wreden

Vegetarian TamalesThursday, October 15 6-8:30 pm • $49, $40*Learn to make delicious vegetarian tamales right in your own kitchen, starting with organic vegetarian masa. Then we’ll prepare and enjoy spinach, corn and mushroom tamales; roasted red pepper and goat cheese tamales; avocado crema, and roasted tomato salsa.Dionisio Esperas

Cooking Classes

THUR.

6:30 - 8:30PMOCT. 29™

Join Fabrizio Cercatore & discover "la passione per la pizza!"

T H E H O T I T A L I A N WA Y

V

V

Healthy and Hearty Autumn SoupsMonday, October 19 6:30-8:30 pm • $45, $35*Terese will share tips for lightening up classic soups: Tuscan white bean soup with autumn herb pesto; lemongrass-ginger winter squash soup; miso soup with fresh spinach and shiitakes; New England clam chowder, and Mexican chicken posole.Terese Esperas

Dim Sum Workshop Tuesday, October 20 6-8:30 pm • $55, $45*We will make and enjoy these bite-sized treats together in class: steamed pork and ginger sui mai (a Cantonese dumpling); pan fried chicken and shiitake mushroom potstickers, and crispy vegetable spring rolls, served with ginger-vinegar and sweet sesame soy dipping sauces.Dionisio Esperas

Japanese Small PlatesThursday, October 22 6:30-8:30 pm • $45, $35*Learn how to create tasty dishes bursting with Japanese flavors: chicken karaage with ginger-soy dipping sauce; fresh tuna with miso vinaigrette; green beans with sesame dressing; chilled tofu with ginger, green onions and nori, and yakitori with mirin glaze.Mayumi Tavalero

Homemade Gnocchi WorkshopSaturday, October 24 12-2:30 pm • $49, $40*Lucia teaches how to craft light and fluffy gnocchi by hand, and top them with a variety of delicious sauces. Make a classic potato gnocchi; polenta gnocchi with tomato cream sauce; spinach gnocchi with Gorgonzola sauce, and ricotta gnocchi with olive oil and herbs.Lucia Oliverio

Essential Spices: Ginger and CardamomTuesday, October 27 6-8:30 pm • $49, $40Join Shankari for this special class dedicated to two powerful and versatile spices that originated in her homeland. Our menu includes: vegetable biryani; ginger chutney; sweet potatoes glazed with cardamom and ginger; vegetable korma, and sweet ginger bites.Shankari Easwaran

Pizza the Hot Italian WayThursday, October 29 6:30-8:30 pm • $55, $45*Join Fabrizio Cercatore, maestro pizzaiolo from Midtown’s Hot Italian as he shares his secrets to creating the perfect authentic dough and crust, using the freshest seasonal ingredients and best quality meats for pizzas and calzones.Fabrizio Cercatore, HOT ITALIAN

Udon Noodle Workshop Saturday, October 31 3-5:30 pm • $49, $40*Udon noodles are one of the ultimate Japanese comfort foods. Sawako will teach you the techniques essential for making the best noodles from scratch and demonstrate how to make authentic vegetarian broth and fish stock to use as a base.Sawako Ama

Indian Breads Monday, November 2 6-8:30 pm • $49, $40*Shankari leads us in making traditional Indian breads: naan and chapathi. We will also make channa masala and enjoy everything with a variety of chutneys. Shankari Easwaran

Dr. & the Chef: Anti-InflammationWednesday, November 4 6-8:30 pm • $45, $35*Explore one of the most profound ways to counteract the inflammation that can lead to so many conditions: good food! Our delicious menu will include: beet hummus with autumn crudités; Provençal fish stew; roasted delicata squash with sage pesto and brown butter; savory grains with garlicky greens, and vanilla roasted pears.Terese Esperas Dr. Antonella Aguilera-Ruiz, ND

Cooking Classes

E S S E N T I A L

Vegetable Biryani

Ginger Chutney

Sweet Potatoes Glazed with

Cardamom & Ginger

Vegetable Korma

Sweet Ginger Bites

Tues.Oct. 276-8 :30pm

Menu

Elaine Cornwith

ESSENTIAL TECHNIQUES& INGREDIENTS

CREATE THEPERFECT MENU

RECIPES THAT WORK

HOW TOPLAN THE DAY STEP BY STEP

Fall Pies, Crisps, and TartsThursday, November 5 6-8:30 pm • $49, $40*Fall is a great time to perfect your baking skills! We’ll make classic apple pie à la mode; pear walnut crisp; Meyer lemon tart, and easy maple pecan pie with homemade whipped cream.Mayumi Tavalero

Your First ThanksgivingSaturday, November 7 10 am-1 pm • $65, $55*This hands-on, intensive class for beginning cooks will help you create the perfect traditional menu—with recipes that work; essential techniques and ingredients, and how to plan the day, step by step. Menu: roast turkey; stuffing; gravy; mashed potatoes; vegetables and great pumpkin pie.Elaine Corn

Vegetarian Thanksgiving Monday, November 9 6:30-8:30 pm • $45, $35*Celebrate the day with a menu based on the bounty of the season and full of rich, savory flavors: wild mushroom soup; escarole salad with hazelnuts, pecorino and pomegranates; butternut squash and caramelized onion lasagna; cranberry-orange winter greens and sweet potato pie with streusel topping.Terese Esperas

Elegance in a Glass: Sparkling WineTuesday, November 10 6:30-8 pm • $35, $25*Join wine expert Susan Brown as she introduces you to some impressive bubbly from around the world. With the holidays right around the corner... the timing couldn’t be better! Appetizers and snacks will be served.Susan Brown, CSW

Intro to Sourdough Bread BakingThursday, November 12 6-9 pm • $80, $70*This fun hands-on workshop will teach you to use and maintain a wild-yeast, naturally fermented sourdough starter. Make a well-structured loaf of sourdough bread, with beautiful crust and crumb. Ingredients and equipment provided. Jane Hollander Bonifazzi

Homemade Bitters & LiqueursSaturday, November 14 10 am-12:30 pm • $49, $40*Join the cocktail renaissance and learn to craft essential ingredients for your own classic cocktails. We’ll make a creamy coffee liqueur, pomegranate liqueur, and apple bitters. Janet will also share some great recipes for their use. Janet McDonald, The Good Stuff

Perfect Holiday PiesSaturday, November 14 2:30-5:30 pm • $49, $40*Learn to make perfect pastry and techniques essential for holiday pies, using whole grains and seasonal ingredients. We will work together to make pumpkin and salted walnut pies in class, and you’ll take pie dough home for further pie creativity.Rose Lawrence, Founder of Red Bread

Whole Grain Bread MakingMonday, November 16 6-9 pm • $80, $70*In this intermediate class, you’ll learn the basics of baking with whole grains using a fermented sourdough starter. You’ll create moist artisanal loaves with beautiful crumb and heart texture using organic whole grain flour. Jane Hollander Bonifazzi

Brining & RoastingTuesday, November 17 6:30-8:30 pm • $49, $40*Dio shares techniques for roasted citrus-brined chicken; fennel and mustard seed-brined pork loin, and turkey two ways: buttermilk-brined turkey breast with roasted Brussels sprouts, and spicy southwest beer-brined turkey.Dioniso Esperas

Vegan ThanksgivingThursday, November 19 6-8:30 pm • $45, $35*Prepare a plant-based celebratory meal full of traditional flavors: shredded kale salad with cranberry citrus vinaigrette; herbed chickpea croquettes with porcini mushroom gravy; roasted delicata squash with pecan and cranberry wild rice stuffing, and pumpkin spice cheesecake.Emily Honeycutt

Thanksgiving Sides

HolidayAppetizers

One Pot Meals

Join Chef Ame and create tasty dishes that will make your own kitchen look

like the best restaurant in town

MON.NOV.236-8:30PM

MON.DEC. 216-8:30PM

THURS.JAN. 146-8:30PM

Cooking Classes

V

In the Kitchen with Ame: Thanksgiving SidesMonday, November 23 6-8:30 pm • $49, $40* Round out your holiday meal: roasted Brussels sprouts, bacon and shallots with warm mustard herb vinaigrette; carrot casserole with crispy almond picada, and pommes Anna, with wine suggestions for your holiday feast.Ame Harrington

Holiday Cookie Workshop Monday, November 30 6-9 pm • $49, $40*We’ll go over essential techniques and decorating tips for great cookies from scratch. Learn how to make zippy gingerbread cut out cookies, chocolate chip snowcap cookies, and traditional Italian twists. Rose Lawrence, Founder of Red Bread

Hanukkah TraditionsThursday, December 3 6:30-8:30 pm • $45, $35*Learn to prepare Hanukkah treats and discover the traditions behind them: sweet potato latkes; carrot coins; apple, cheese and noodle kugel; rugelach pastries, and mini-praline cheesecakes.Evie Lieb

Classic Italian DessertsSaturday, December 5 3-5 pm • $45, $35*These classic desserts add sophistication to any holiday gathering. Lucia will prepare amaretto chocolate cupcakes; pears baked to perfection in wine; an orange-ricotta-almond tart, and traditional pizzelle cookies. Lucia Oliverio

Tamale WorkshopTuesday, December 7 Tuesday, December 15 6-8:30 pm • $49, $40*Get ready to celebrate the holidays with a “tamalada.” We’ll make organic masa, and then prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema.Dionisio Esperas

The Art and Science of CheesemakingTuesday, December 8 6-8:30 pm • $49, $40*Camembert is one of the most iconic cheeses in the world. Make your very own Camembert using Straus organic milk, and learn how to ripen and age it at home.Sacha Laurin, Winters Cheese

Great Baking with Alternative Flours Thursday, December 10 6-8:30 • $45, $35*Mayumi demonstrates how to use grain-free ingredients such as almond flour, coconut flour, and flaxseed meal in a variety of baked goods: cranberry orange scones; savory garlic crackers; grain-free herbed focaccia bread, and double chocolate chip cookies.Mayumi Tavalero

Wholesome Holiday DessertsSaturday, December 12 2:30-4:30 pm • $45, $35*Enjoy delicious desserts made with sweet alternatives like coconut sugar and brown rice syrup: a fruity crumble pie with coconut whipped cream; ginger snap cookies; chocolate covered marzipan drops, and oatmeal raisin thumbprint cookies.Marga den Hoed

Festive Cocktail PartyMonday, December 14 6:30-8:30 pm • $49, $40*Our party menu includes: mini oven roasted tomato BLT panini; crab cakes with avocado relish; corn cakes with smoked salmon; wild mushroom arancini, and crispy oven baked breaded prawns.Terese Esperas

Vegan Holiday BrunchThursday, December 17 6:30-8:30 pm • $45, $35*These decadent plant- based recipes can be prepared the night before the big day: baked apple cranberry French toast; smoky spinach mushroom potato frittata; sweet potato oatmeal casserole, and a festive salad.Emily Honeycutt

Homemade Ravioli WorkshopSaturday, December 19 1-3:30 pm • $49, 40*Make roasted beet ravioli with mascarpone thyme filling; Gorgonzola butternut squash ravioli; pumpkin ravioli, and sweetened ricotta dessert ravioli. Simple sauces accompany each dish.Lucia Oliverio

In the Kitchen with Ame: Holiday AppetizersMonday, December 21 6-8:30pm • $49, $40*Create tasty recipes that will keep holiday party guests happy: chickpea triangles with arugula pesto; mini broccoli rabe rolls, and spicy pub cheese, with radish and crispy potatoes with wine suggestions for your party menu.Ame Harrington

Visit our website for more class details and January classes.

Elaine CornWITH

Local food legend Elaine Corn will personally teach you how to cook in these hands-on classes with simple, delicious recipes!

JANUARY9 | 16 | 239 AM - NOON

PRE-REGISTER ATSACFOODCOOP.COM

Pre-registration is required.

Taste what our Cooking School has to offer in this FREE cooking class!

TasteENJOY&

JAN.MON.

6 - 7 PM4

Cooking Classes

V

V

Work ShopsWork ShopsDía de los Muertos Papier-mâché SkullsMonday, October 26 6:30-8:30 pm • $25, $20*Día de los Muertos is a time to remember our lost loved ones. Traditions include making skull art. Create your own skull art using papier-mache to honor the season.Meredith Brungess

DIY SkincareWednesday, December 9 6:30-8:30 pm • $20, $15*Natural ingredients make great skincare gifts. Jolie shares how to make a moisturizing face cream, an exfoliating scrub and a simple lip balm.Jolie Laudicina, Jolie’s Herbals

Gifts from the KitchenSaturday, December 1210-12:30 pm • $49, $40*Learn to make easy-peasy homemade gifts: cinnamon toasted nuts; mocha cocoa mix; savory rosemary cookies, and layered peppermint bark.Janet McDonald, The Good Stuff

DIY Holiday Ornaments Wednesday, December 16 6:30-8:30 pm • $25, $20*Make your own ornaments from natural and recycled materials. Winecork snowmen and felted animals are some of the crafty ideas we’ll create.Donna Sangwin, ReCREATE

DIYDIY

Fun on the FarmSaturday, October 10 9:30-11:30 am • $15, $10*Explore the American River Ranch! Meet the farm animals, create something special to take home and make a farm fresh snack.Location: Soil Born Farms American River Ranch, 2140 Chase Dr. Suggested ages 3-9

Pumpkin CircleFriday, October 30 3:30-5 pm • $15, $10*Story time meets snack time as we celebrate pumpkin season! We’ll read Pumpkin Circle: The Story of a Garden, make creamy pumpkin soup, and then enjoy it together. Featuring guest reader, Nate Halsan, from the Sacramento Public Library Suggested ages: 4-6

Cozy TreatsFriday, December 11 4-6 pm • $25, $20*Let’s work together and make real food with a healthy helping of fun! Menu: hot cocoa with freshly whipped cream; sweet and spicy nuts; homemade mac & cheese, and chunky roasted applesauce.Suggested ages: 6-9

Chef Rose will teach young chefs in these hands-on classes. Learn essential techniques using the best quality ingredients to create unforgettable dishes.

Homemade GnocchiSaturday, October 17 10 am-12:30 pm • $45, $35*

Holiday TreatsSaturday, December 5 10 am-12:30 pm • $45, $35*Chef Rose Lawrence, Founder of Red Bread Suggested ages: 10-16

Kids and Teens

FARMFUN on

the

FARMFUN

Sprouting

KinderCOOKS

BOOKS&COOKS TEENS

KITCHENINTHE

&

Do it Yourself

The Dr. & the Chef: Cancer Fighting KitchenWednesday, October 14 6-8:30 pm • $45, $35*See page 14 for details

The Brain-Gut ConnectionWednesday, October 21 6:30-8 pm • $15, $10*When your gut is unhealthy, it can cause more than just stomach pain. A growing body of research reveals that gut health is critical to overall well-being. The quality of our memory, mood, stress, and sleep are all dependent upon the health of our microbiome. Join Dr. Lanzarotta for a discussion on how to improve brain functioning through diet, lifestyle and supplementation.Dr. Suzette Lanzarotta

Dr. & the Chef: Anti-InflammationWednesday, November 4 6-8:30 pm • $45, $35*See page 15 for details

Alleviating Stress and FatigueWednesday, November 11 6:30-8:30 pm • $15, $10*Frazzled, tense, and tired—stress can make you all of these and more, and it is associated with almost all chronic diseases. We’ll discuss strategies to introduce rest and relaxation into your life using simple techniques and whole foods.

Dr. Antonella Aguilera-Ruiz, ND

Strengthening the Immune System NaturallyWednesday, November 18 6:30-8 pm • $15, $10*When our immune system functions perfectly, we can live long and healthy lives, but when it is compromised, our health suffers. We will discuss advances in neuroscience and immunology as well as foods and nutrients that support strong immune functioning.Dr. Damon West

Olive Oil ImmersionWednesday, December 2 6:30-8:30 pm • $20, $15*Olive oil is packed with nutrition and potent with flavor. Come learn why this fat is so healthy and get an introduction to tasting and choosing the best oils from the experts at the California Olive Oil Council (COOC). Dr. Antonella Aguilera-Ruiz, with COOC

Mindful EatingWednesday, January 13, 6:30-8 pm • $15, $10*The way you do one thing is the way you do everything, so 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, discover secrets to burning more fat and how to stay centered and relaxed in your life. Michelle Mahlman

Taste and choose the best oils from the experts at California Olive Oil Council.

Olive OilW

EDNESDAY

6:30 - 8:30PM

DEC.2

Health and Wellness

THE

theandExplore cooking tips and health strategies to make meals that are both nourishing and delicious!

with Terese Esperas and Dr. Maxine Barish-Wreden

CANCER FIGHTINGKITCHEN WED.

6 - 8:30PMOCT. 14

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

ANTI-INFLAMMATIONWED.

6 - 8:30PMNOV. 4

Space is limitedPre-registration required

$10, $5 for Community Discount Program (Proceeds go to the Co-op Community Kitchen)

Wed. Jan.6-7:30 PM

6

HEALTHY

ON AEATING

BUDGET

Raising Chickens in Your BackyardSaturday, October 10 10:30 am-1:30 pm • $35, $30*This class will teach you how to choose the right breeds, provide proper housing, and make sure your chickens are healthy and producing the best eggs you’ve ever tasted!Greg Howes and Brian Fikes, Two Flew the Coop

Compost and Soil Building WorkshopTuesday, October 20 5:30-8:30 pm • $35, $30*Learn about heat composting, chop-and-drop, sheet mulching, and watering methods to nurture your soil. Bring a soil sample from your garden and we will determine your soil type. Liz Hubbard

Kitchen Herbs for Food, Teas and MedicineSaturday, November 7 12:30-3:30 pm • $35 $30*Join Candis for a multi-sensory exploration of the herbs growing on the farm. Learn how to cook with them, make spice blends and teas, and discover various remedies for acute ailments such as coughs, colds, chills, and fevers.Candis Cantin, EverGreen Herb Garden

DIY TerrariumWorkshop

Wreath MakingWorkshop

Class includes a demonstration, hands-on practice, and help to create a finished glass globe to take home.

Learn how to make beautiful succulent wreaths like you’ve seen on Pinterest and in magazines.

Pamela Marentis will teach two great Do it yourselfclasses filled with the tools to make beautiful holiday gifts

Sat. Nov. 710 am-12:30 pm

Wed. Dec. 25:30-8:30 pm

Each class is $35, $30* (plus $25 for materials, payable to the instructor at class)

Classes will be held at Soil Borns Farms American River Ranch

Farmfrom THE

AT

BEAUTIFUL

Handmade WreathsGorgeous

Gourd Ornaments

Annie Main shows us how to make beautiful wreaths of dried herbs, flowers and greenery from the farm. Add a natural homemade touch to your holiday gift giving.

Classes will be held at Good Humus Produce 12255 County Road 84A in CapayBoth classes are available for a special price. Call 916-868-6399 to take advantage of this offer!

Gretchen Ceteras transforms the lowly gourd into a beautiful work of art. Learn how to create “Ti�any” style gourd ornaments, using layers of metallic paints to create shimmering swirls of color.

Includes a farm fresh lunch

Annie Main, Good Humus Produce

Gretchen Ceteras, Blue Heron Farm

SATURDAY, DECEMBER 510 AM - 4 PM • $75, $65*

SATURDAY, DECEMBER 52 - 5 PM • $55, $45*

Farm Classes

Classes will be held at Soil Born Farms

American River Ranch

We accept EBT & WICFounded and operated by

NeighborWorksSacramento

McClatchy Park – 35th Street & 5th AvenueSaturdays • 9 am-1pm • May – Oct.

Free Yoga • Live Music • Kids’ Crafts

Find us on Facebook: www.facebook.com/oakparkfarmersmarket

Food Demos with Local Chefs • More VendorsWeekly Activities • Special Events

“Always fresh… always local… always affordable”

Phot

o/Jo

an C

usic

k

20% off for Co-Op customers

with this ad!

In-store only.

916.922.4769 1833 Howe Avenue

Sacramento, CA 95825 wwww.exoticplantsltd.com

EXOTIC PLANTS

Come in for great variety & friendly, knowledgeable staff!

SECOND THURSDAYSMAY-OCTOBER • 5-9 PM

gathernights.com

Inspired by warm California nights,GATHER is a take on a city block

turned into a dining table.

GATHER friends & family for:

Outdoor Community Dining • Interactive Art

Live Music • Modular Kids Park

Local Beers & more.

PRESENTED BY:

Unseen Heroes & The Oak Park Business Association

Join us for a night of Community & Culinary Delight

7450 Pocket Road, Sacramento (916) 427–5022 • www.camelliawaldorf.org

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

NOW located in the Pocket

neighborhood


“We support California farmers.”

Protecting Loved Ones

The Law Offices of

Mitchell S. Ostwald3001 I Street #300

Sacramento, CA 95816

916–388–5100since 1987

ESTATE PLANNING • WILLS • TRUSTS • PROBATE

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

[email protected]

MATT BISTISRealtor

www.mbistis.golyon.com916 798-0822 cellBRE #01265248

Advertisements in the Co-op Fork are paid for by the advertiser and do not imply endorsement of any product or service by the SNFC Board, Management or staff. A copy of the ad policy is available at the customer Service Desk at the front of the store.

To place an ad, please contact:

Austin Cunningham 916 736-6800 ext. 143 [email protected]


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!

Hair Loss? Bald Spots?

Call to schedule an evaluation:

584 North Sunrise Ave. #100Roseville, CA 95661

916 773–0440 | www.medicalrejuvenetics.com

is the answer!

on

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.

For adults and children over 12, make an appointment:INTEGRATIVE PULMONARY CARE CENTER Roseville, CA

Breathing Problems?

916 666–0835 | www.IPCC.CARE

Asthma • COPDChronic bronchitisOther respiratory

conditions

Real progress is possible!

•


Escape Everyday Stress with a Peaceful & Memorable Experience

Spa PackagesMassage TherapyBody TreatmentsSkin CareNail ServicesGift Certificates

Celebrating 15 Years in Business!Open Tuesday–Saturday

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

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

WELCOME to Full Service Hair Styling

With a Flair!

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

Featuring: Hair Enhancement

Cosmetic & Medical Hair Prosthesis

Veterans Affairs Approved

Service with Hospitality!

Barbering & Cosmetology

EXECUTIVE SUITE Hair Salon Center

2215 K Street • Sacramento 95816

916–444–3355

www.916-444-3424.com

NATURAL MEDICINE

HOMEOPATHY

Gloria St. John

Call for a free consultation:

530 746–2333

Be all you can be!

Restore your energy and balance.

Improve your mood and outlook.

Natural treatment for chronic conditions,

hormonal issues, depression, anxiety, fatigue, allergies,

behavioral issues and more(Special rates for children)

Sacramento Center for Complementary Medicine

2701 – I Street • Sacramento Now in Davis too!

[email protected]


“Peace is the altar of God, the condition in which happiness exists.”

— Paramahansa Yogananda

The SACRAMENTO CENTER OF SELF-REALIZATION FELLOWSHIP invites you to attend our inspirational services that focus on meditation and spiritual ideals for everyday living. All are welcome.

SUNDAYSInspirational Service: 11-noon

4513 North AvenueSacramento, CA 95821 • Tel. 916-483-9644

www.SacramentoCenter.org

condition in which happiness exists.”

Catalina has been on Co-op Staff Massage Team since1989 offering her services of Deep Tissue, Thai Massage or a Combo of both.

FRIDAYS andSATURDAYS at the Body/Mind Center in Midtown

She comes highly recommended sogive her a call for some awesome body work.

916-442-2639

CATALINADAVIS.COM

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

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

Vedanta Society Bookstore

Dr. Priscilla Monroe, RN, NDNaturopathic Doctor

NATURAL HEALTH CARE FOR THE ENTIRE FAMILY

Allergies • Women’s Health Care • Nutrition Chronic Sinus Problems • Bio-identical Hormones

Herbs • Constipation • Frequent Colds • PMS

5025 J Street. #205 Sacramento, CA 95819 Free Parking 916-448-9927

[email protected] • DrPriscillaMonroe.com


Camp Pollock: · Riverside Concert Series – Oct. 1 (IPA Band), 6:00-8:00pm · Birding for Youth – Oct. 6, 10:00am-Noon OR 4:00-6:00pm · Treasures of the Valley - Annual Fundraising Event – Oct. 22, 5:30-8:00pm

· Camp Pollock Service Days – Every Saturday 9:00am-1:00pm

· Now open to the general public 7 days a week from dawn to dusk and to rent for private and public events!

Deer Creek Hills (DCH): · Autumn Service Project – Oct. 17, 8:30am-1:00pm · Self-Guided Trail Hikes – Every Saturday 9:00 - 1:00pm Oct. 3-Nov. 28

· Mt. Biking – Monday evenings: 4:30pm til dusk through Oct. 26

· Docent Led Mt. Biking – Oct. 24, 8:00 - 11:00am

· Equestrian Ride – Thanksgiving Weekend - Nov. 28, 10:00am - 2:00pm

Available now! 2016 Season Pass for DCH and Camp Pollock – $60

Please visit our website fordetailed information on all events.sacramentovalleyconservancy.org

•CLIMBING• •YOGA•

•CROSSFIT•

/SacramentoPipeworks

#touchstoneclimbing#Pipeworks

/touchstoneclimb


SA

C R A M E NTO

NA

TUR A L F O O DS C

O-O

P

COOKING • DOCTOR & THE CHEF • HOLIDAY • DO IT YOURSELF CHEESE MAKING • GARDENING • KIDS & TEENS • WELLNESS

REGISTER SACFOOD.COOP

the fork - a publication of sacramento natural foods co-op

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