the vine - briarpatch food co-op · the gift of food pages 4-6 winter wellness pages 18-19 the abcs...

THE VINE

THE GIFT OF FOODPages 4-6

WINTER WELLNESSPages 18-19

THE ABCs OF CBDPages 16-17

CELEBRATE! Food, family,

friends, community

Photo by Akim Aginsky

BRIARPATCH FOOD CO-OP | Winter: December 2018-February 2019

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THE VINE TEAM

MARKETING MANAGERRebecca Torpie

(530) 272-5333, ext. 173 [email protected]

EDITOR Judith Grace Bassat

ART DIRECTORAnna Campbell

COPY EDITORRobert Stephson

BRIARPATCH FOOD CO-OP290 Sierra College Drive Grass Valley, CA 95945

(530) 272-5333

CO-OP HOURSEvery day 7 am - 10 pm

Deli 7 am - 9 pm Meat & Seafood 8 am - 8 pm

CHRISTMAS EVE, DECEMBER 24Store 7 am - 7 pm Deli 7 am - 6 pm

CHRISTMAS DAY, DECEMBER 25Closed

NEW YEAR’S EVE, DECEMBER 31Store 7 am - 9 pm Deli 7 am - 7 pm

NEW YEAR’S EVE, JANUARY 1Closed

BriarPatch.coop

ON OUR COVER:Holiday food wreath by

Angelina Pannell


THE VINE From the Editor

“Celebrate what you want to see more of!”

With the fabulous food wreath on our cover, we dedicate our Winter issue to the celebration of food, family, friends, and community.

This issue spans three of our best-loved holiday seasons—Christmas-Hanukah, New Year’s, and, before you can say, “I love you,” Valentines Day! Each holiday brings us its own special way to step out of our daily routine and to reaffirm what life is truly about. Let’s use these occasions as a way to celebrate all that is good in our lives—the people we love, our dear friends, our vibrant community, healthy food, and mindful living.

For your holiday gift-giving pleasure, “The Gift of Food” features some of BriarPatch’s favorite food gifts—gifts that you know will be enjoyed!—from local honey and olive oil to sparking fruit juice. Celebrate with a gift of food to your friends and family—but don’t forget to give one to yourself as well!

In “The ABC’s of CBD,” we also present some of BriarPatch’s CBD offerings, from infused oils to lotions, along with an informative primer on CBD and its benefits—a subject that has generated a lot of interest (and not a little confusion)!

“Meet Your Farmer” profiles colorful local rancher Jim Gates of Nevada County Free-Range Beef, who provides BriarPatch with some of our finest beef. He shares his secret “recipe” for the tantalizing holiday classic Standing Rib Roast, about which he says, “the King of England don’t eat better than that.” Roast it with a side of carrots, potatoes, and parsnips, and place it proudly on your holiday table.

WINTER ISSUEDecember 2018 - February 2019

Published quarterly byBRIARPATCH FOOD CO-OP

By Judith Grace BassatFor a little help through the season, “Winter Wellness,” by Angela Ingendaay M.D., offers tips from the perspectives of both Eastern and Western medicine for maintaining our health in the winter months. Linda Nowak-Carlson writes about “The Winter Garden;” Richard Munroe about “Tis the Season for Holiday Produce,” and

Shauna Schultz thoughtfully considers “Mindful Holiday Eating.”

And then there’s the winner of our first Holiday Dessert Recipe Contest! Bravo to Kim Allen Jones for her really delicious recipe for Pumpkin Date Torte. It was fun to kitchen-test all your

recipes, and, most of all, to taste them! Check out the winning recipe on page 6, and perhaps even add it to your holiday meal!

As you may have noticed, we didn’t end up changing the name of The Vine. You can credit that to a few of our readers who put up a fight! They thought The Vine was just fine as it was, and it is, in fact, a perfect name for the way the BriarPatch community is interconnected like one intricate and beautiful vine. So we kept The Vine, but we gave it a new face. Hope you enjoy it! To make it even easier to read, we put all the advertisements together at the back. But please do read them, and remember to patronize our generous supporters!

Last, but not least, let’s remember to celebrate the incredible success of our favorite food co-op. Thank you all for making it such an amazing year of healthy food and happy community, and we’ll see you in the aisles, stocking up for your celebrations!


In our last year at the Joerschke Drive store, we had just over 3,500 owners, 60 staff members, and did $6 million in sales. In 2018, we had nearly 8,000 owners, 230 staff members, and are projected to do $35 million in sales.

We have leveraged that financial success to obtain robust results in the other two areas of our triple bottom line. We have made great strides in our social and environmental efforts. Community giving has grown commensurately in terms of dollars and products we’ve donated, as well as the number of organizations who receive support from the co-op. We continue to be one of the region’s top employers, with a staff that enjoys competitive wages. Indeed, we have raised wages every year in the past decade. We also offer comprehensive benefits that include paid time off, a contribution toward employee health plans, and total coverage of vision and dental plans.

This past June we were recognized by our peers with an award from

From the Editor From the General ManagerBy Chris Maher

1. BriarPatch Food Co-op managers and Board Members accept the 2018 CCMA award for Cooperative Excellence. 2. Our Human Resource Team at the Annual Employee Celebration party: LeeAnne Haglund, Megan Sampsel, and Juliet Tilly. 3. The recent organization of our Wellness Department makes finding what you need even easier.

the Consumer Cooperative Management Association for cooperative excellence. The Cooperative Excellence Award goes to a co-op that demonstrates high achievement in the following areas:

• Leadership – The BriarPatch board and management has set realistic priorities and follows through on them. The co-op addresses its responsibilities to the public and practices good citizenship. It also practices a high level of business ethics and works to protect public health, safety, and the environment.

• Strategic Planning – Our Co-op’s board and management set strategic directions that focus on future sustainable growth and market leadership.

• Organizational Effectiveness – The BriarPatch values learning at all levels and looks for opportunities to effect meaningful change. The co-op has the capacity for rapid change and flexibility, and innovation is part of its culture. We strive for success in design, management, and the improvement of key production/delivery and support processes.

• Human Resources – Our co-op establishes a climate of customer/member-driven excellence, enables its workforce to develop its full potential, and makes member education a priority.

• Business Results – The BriarPatch is a demonstrated success in its key business areas while staying true to its mission.

Clearly, in keeping with the theme of this issue of The Vine, we have a lot to celebrate!

As we move into our second decade in this store, we strive for continued improvement; we are always on the lookout for ways we can broaden our positive impact. Thanks for being part of our vibrant cooperative family!

I suspect that many of our readers will share my amazement that as 2018 comes

to a close, we are also finishing our tenth year in the Sierra College Drive store. And what a spectacular decade it has been!

BRIARPATCH FOOD CO-OP | Winter 2018-19

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The Gift of Food

Here are some specialty food items we’ve picked out for your giving pleasure. Most of our selections are California-made, though a few distinctive products have been brought in from producers around the U.S., and even from Italy and Wales! What makes them so special as gifts is the passion, joy, and care of the bread-maker or wine-maker or local honey farmer that lies behind them.

Whether it’s a festive sparkling fruit juice or a great bottle of wine, a delicious handcrafted cheese, rich olive oil, or fine chocolate, it’s easy to celebrate the holiday season, the New Year, or Valentine’s Day (which is right around the corner!) with an “I-love-you” or “I-appreciate-you,” or “I’m-grateful-for-you” gift. Mix and match them, put them in a basket,

wrap it all up with a ribbon, and seal it with love!

CHEESECowgirl Creamery - Mt. Tam The signature cheese of Cowgirl Creamery in Point Reyes, Mt. Tam is a smooth, creamy, elegant 8-oz. triple-cream made with organic milk from Straus Family Dairy.

Cowgirl Creamery- Red Hawk The triple-cream, washed-rind, full-flavored cheese made from organic cow's milk has been aged for six weeks. With its sunset red-orange rind, Red Hawk is named after a raptor that circles the skies in northern Marin County where it’s made.

Cypress Grove Creamery - Humboldt Fog This is the signature cheese of Cypress Grove Creamery in northwest California. Made of goat's milk, it has a snow-white rind and a soft, creamy, and dense texture. The

middle of the cheese is veined with a thin layer of edible ash, like French Morbier.

Cypress Grove Creamery - Truffle Tremor This award-winning cheese has a white velvety rind that covers a delicate goat's milk cheese flecked with tiny pieces of black truffle. It boasts an earthy truffle flavor combined with a tangy, crumbly mouth-feel from the goats' milk.

Let’s celebrate! The season of gift giving has arrived! A time to make special moments even more special with a gift of culinary cheer.

Nothing celebrates friendship and love more than the gift of food—the only gift that actually multiplies by being shared! A gift that can be savored immediately (rather than tucked away into a closet or drawer never to be seen again!).

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Snowdonia Mini Wax Wheels These smooth and creamy mature cheddars with a delicious, rich taste come from the valleys, lakes, and mountains of North Wales. BriarPatch features three flavors: Whiskey Cheddar, Beechwood Smoked Cheddar, and Extra Mature Cheddar.

BREADArtisan Lavinia Bread Made locally in nearby Oregon House from organic heirloom grains such as kamut, hand-ground in a stone mill, and baked in a homemade wood-fire oven, these tasty, health-giving loaves are delivered fresh to BriarPatch twice each week.

OLIVE OILApollo Olive Oil This small, family-run business in Oregon House prides itself on its flavorful, healthy gourmet olive oils produced in the finest tradition. Their multiple-award winning oils are among the few in California that are certified both organic and extra-virgin. Raw and unadulterated, they’re 100% cold-pressed in a vacuum mill designed in Tuscany which preserves the highest levels of flavor, nutrients, and anti-oxidants. Available in three distinctive flavors: Barouni, Mistral, and Sierra.

PRESERVED LEMONSInna Pickle Salt-Preserved Meyer Lemons Inna salt-preserved Meyer lemons from Napa Valley are made with less salt than traditional preserved lemons, and they’re meant to be eaten in their entirety: rind, fruit, and juice! A popular condiment in North Africa and South Asia, preserved lemons brighten up any recipe and add a savory touch, a pop of brightness, and acidity wherever the zest of lemon is called for.

CHOCOLATEChocolove These chocolate bars, produced in Boulder, range from a sweet, creamy milk chocolate, to an extreme dark with an 88% cocoa content. Each bar resembles a love letter, complete with a romantic poem! BriarPatch carries Chocolove in 20 flavors including: Toffee Milk Chocolate, Peppermint Dark Chocolate, Almond Cherry Dark Chocolate, Raspberry Dark Chocolate, Almond Sea Salt Dark Chocolate, and Ginger Dark Chocolate.

Gracias Chocolates Gracias Chocolate from Auburn combines the richness and fruity overtones of unroasted Ecuadorian cacao with the superfood maca, along with the healthy sweeteners coconut and maple sugar. These chocolates which are hand-made from cacao to bar, are soy-, dairy-, gluten-, and refined sugar-free, and feature a stone-ground texture reminiscent of traditional Central and South American cacao recipes.

FRUITJohansen Ranch Satsumas These festive tangerines are seedless, easy-to-peel, juicy, and mildly sweet. They break into segments easily and are perfect for snacking or tossing in salads.

LOCAL HONEYBriarPatch offers four distinctive, delicious, and flavorful local honeys, perfect for sweetening your holidays:

Randy Oliver’s Local Raw Honey

Natives Liquid Gold (Nevada County)

McClaughry Farms Honey (Nevada County)

Wofchuck (Butte County)

MUSTARDMustard and Co. This Seattle based company has developed its own process to ensure that the mustard seed is never subjected to heat, thus preserving its spicy volatile oils. They use premium ingredients that include organic extra-virgin olive oil and a flavorful balsamic vinegar to produce an array of mustards like none other. BriarPatch carries three flavors: Golden Dijon, Pickled Mustard Seed, and Honey Curry Black Truffle.

VINEGARSéka Hills Elderberry Balsamic Vinegar Imported from Modena, Italy, then infused with luscious pure fruit concentrates in Brooks, CA. The intense sweetness and flavor of the elderberry adds bold notes to vinaigrettes and marinades, or it can be drizzled on sweet and savory foods.


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DRINKING CHOCOLATECacoco This organic vegan drinking chocolate is made from ethically-sourced whole cacao beans blended with superfood herbs and spices. Improving upon the standard ingredients of processed cocoa powder, cane sugar, and milk, Cacoco adds organic herbs and spices to their blends to produce a delicious elixir packed with anti-oxidants, minerals, and essential fatty acids.

ARTISAN CRISPS AND FLATBREADSRustic Bakery Artisan Crisps and Flatbreads From their bakeries in Marin County, Rustic Bakery produces flavorful, crisp artisan crackers and flatbreads baked by hand using only the best organic grains and seeds. Their products are low in fat, full of nutrients, and naturally delicious. BriarPatch carries these flavors: Apricot, Pistachio, and Brandy; Tart Cherry, Cacao Nib, and

WINESDry Creek Vineyard – The Mariner Meritage This wine from Dry Creek in Sonoma County combines all five red Bordeaux varieties, with 54% Cabernet Sauvignon making up the majority. The wonderful blend features an elegant mix of juicy cassis and chalky tannins.

J Vineyards Chardonnay From the Russian River Valley in Sonoma, this bright Chardonnay is a richly layered, tropical white wine featuring fruit flavors balanced by a well-honed acidity and an underlying freshness.

Dry Creek Vineyard Sauvignon Blanc The blending of small amounts of Sauvignon Gris and Sauvignon Musqué gives this full-bodied, tropical white wine from Dry Creek Vineyard a notable depth and richness.

Almond; Citrus, Ginger, and Thyme Flatbreads; Sourdough; Rosemary Sourdough; and Kalamata.

FRUIT JUICE SPARKLERSR.W. Knudsen Fruit Juice Sparklers R.W. Knudsen fruit juice sparklers are packed in elegant champagne-style bottles, perfect for special occasions. These non-alcoholic, sparkling beverages contain no artificial flavors or preservatives. We carry these four festive flavors: Apple, Pear, Grape, and Cranberry.

Holiday Recipe Contest Winner Pumpkin Date Torte

Ingredients:½ cup chopped dates½ cup chopped pecans or walnuts2 tablespoons flour¼ cup butter1 cup firmly packed brown sugar2/3 cup pumpkin purée1 teaspoon vanilla extract2 eggs½ cup flour½ teaspoon baking powder½ teaspoon cinnamon¼ teaspoon nutmeg¼ teaspoon powdered ginger¼ teaspoon baking soda1 cup whipping cream2 tablespoons powdered sugar2 tablespoon brandy - optional

Preheat oven to 350°. Combine dates, nuts and 2 tablespoons flour in a small bowl, set aside. Melt the butter in a saucepan, add brown sugar and stir until melted. Combine the pumpkin and vanilla in a large mixing bowl. Add the brown sugar mixture. Beat in the eggs one at a time.

Sift together the dry ingredients and blend into pumpkin. Stir in the dates and nuts. Pour the batter into a buttered and floured 9-inch spring- form pan or cake pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Beat the whipping cream with the powdered sugar, cinnamon and brandy to form soft peaks. Top each slice of torte with a dollop of whipped cream.

Congratulations to Kim Allen Jones, the winner

of the first BriarPatch Food Co-op Holiday Recipe Contest! Her Pumpkin Date Torte is a wonderful combination of moist, delicious cake and lightly spiced whipped cream. It's easy to prepare—something parents and kids can make together—takes about an hour from start to finish, and fills your home with the delightful aroma of fall/holiday spices. Ingredients are easy to find, reasonably priced, and readily available at BriarPatch. Whether you're looking for a nice finish to a celebration meal or a last-minute dessert sure to wow at a spontaneous potluck, this is an

elegantly simple way to satisfy your sweet tooth. 6


Nisenan Heritage Day drew big crowds on November

3rd at Sierra College. Attendees learned about the tribe’s history and culture in a day full of presentations, exhibits, and kids’ activities like milling acorns to making soup and bread. BriarPatch was thrilled to donate the ingredients for their food pop-up tent, which had a big line the entire day.

For more information, visit www.nisenan.org

Nisenan Heritage Day 2018

Fire Relief Donation

BriarPatch is grateful to have donated $2,000 worth of food and basic supplies to be distributed at Chico Natural Food Co-op to those affected by the Camp Fire. Our very own Front End Manager, Shawn Bailey, drove the much-needed supplies up himself. Our hearts go out to everyone whose lives were uprooted by the fire and we offer our deepest gratitude to the first responders on the front lines.


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Jim Gates of Nevada County Free-Range BeefMeet Your Farmer

Nevada County Free-Range Beef is one of our most beloved local producers of pasture-raised, grass-fed, and grass-finished beef, raised without hormones or

antibiotics, on pesticide-free grass. Founded by Jim Gates in 2004 with only twelve cows, it now has over 400 head of cattle on more than 3,500 acres in or around Nevada County. Here’s our interview with him.

How did you start ranching?I was born on the ranch in Rough & Ready and I’ve been punching cows ever since. In the 1880’s vernacular “punching cows” means you do everything you have to do to take care of them. It doesn’t mean actually using your fist, because you’d break it real quick.

Would you tell us about your cows?These cattle are mainly Short Horns and Red Angus, with a little bit of Devon thrown in. Short Horns come in red, white, and strawberry roan, and then there’s Red and Black Angus. They’re the cattle that work best in this environment.

How do you raise your free-range beef?They’re out in the pasture unconfined, except for an outside fence because the Highway Patrol takes a real dim view of cattle running up and down Bitney Springs Road. I’m young enough to remember when the cattle ran free, even though technically there hasn’t been open range in Nevada County since 1939. When I was a kid there were a lot of places that the cattle still ran free.

What can you tell us about your grass-fed beef?It’s as good as you can make it—it’s just that simple. Grass-fed beef contains a different kind of fat and less of it. It’s leaner and healthier, loaded with anti-oxidants and vitamins, with a cleaner, lighter, more flavorful taste. If they’re fed right, then the flavor, texture, and nutrients are as good as it gets.

Where do you sell your product?Locally we’re in BriarPatch, both SPDs, and little stores all over, such as Happy Apple Kitchen, and Mother Truckers. We’re in restaurants too: Peterson’s Corner, Wild-Eyed Pub, Diego’s, and Sergio’s. Beyond that we sell freezer beef direct to customers. We’ve had people come from Fresno, the Bay Area, all the way up to Reno. People come a long ways for good beef.

How do you keep up with the demand?Well, we look at what we sell every year and gauge the demand based on that, then add some to allow for growth. There are times, though, that it’s a struggle. We didn’t hardly have any winter last year and there were four weeks we couldn’t get over Donner Pass to deliver to Truckee. I have to keep cattle in Nevada now so I don’t run out of beef.

What are the major obstacles for your business?One of the biggest obstacles is processing. We have to take our cattle to Reno because that’s the closest USDA facility that allows me to sell beef to 8


the public. Fifty years ago there were three facilities in Marysville alone.

What are your plans and goals for the label?I don’t have any children, so the problem on everyone’s mind is succession. I had a recent health scare and it was a wake-up call. We’ve gotta do something and I don’t know where to find somebody who wants to work this hard. You’re looking at the crew right here in front of you: I’m the welder, I’m the fence man, I’m the veterinarian for the most part. We’ll be needing someone who can absorb some of that 68 years of experience real soon.

How has the past year (2017/2018) been for your herd?This year was one of the best I’ve ever had for feed. This grass grows

I gotta say it’s been a right long time since I’ve had the opportunity to fix one of these things for myself. Especially figurin’ in the fact that raising cows doesn’t leave one with much of a sense of a calendar for planning a holiday feast. But all that being said, if any of you’all out there follow this here ‘recipe’, I’d be more than tickled pink to sit down and eat it with you!

For obvious reasons—and for heaven’s sake—start with a good-sized Nevada County Free Range Beef grass-fed, grass-finished standing rib roast! Walk right up to those kind folks at the BriarPatch Meat Counter and ask ‘em to reserve you just the right size roast. Whether you’re a big eater or a small eater, just let’m know and they’ll cut you just the right number of ribs. And, while you’re at it, tell them you want those ribs

Jim’s Holiday Standing Rib Roast RecipeCRACKED. That’s right. Tell ‘em Jim told you this. Crackin’ those ribs lets that good marrow really flavor the beef. You’ll be thankin’ me for this.

When you first get into the kitchen, rub black pepper and salt into that roast and let ‘er sit like that in the fridge overnight. Now, you’re gonna cook this thing in a big pan with deep sides to hold some water under it, and a rack in there if you got one. Then while it’s cookin’, cover it up at first to keep that moisture in.

I know some darn good cooks will take this opportunity to put potatoes and carrots and such right in there to cook alongside. But I’ve never felt the urge to do that, not being much of a vegetable man myself. But, you go ahead and do it if that’s your fancy.

I know every good recipe includes vitals like oven temperature and length of cooking time. But here again, it’s been awhile and the details elude me. I’ll tell you though, in no uncertain terms, that grass-finished beef wants to be cooked good and slow at a civilized low temperature. You don’t want to incinerate it. I wanted to defer to my compatriots in the ranch business for advice on these finer points, but they all advised me to “look it up in a cook book.” So, that’s the end of the road for me; my recipe is done. Enjoy yourselves a great roast!

in two ways: in strength and in stature. Stature just means there’s lots of it. Strength means that it fulfills the cows’ nutritional needs. In 2016, we had a huge rain year, which ended the drought. We had tons of grass. Last year we had less rain, but it came just at the right times, and the grass was a whole lot stronger than anything we saw in 2016.

What is your philosophy about ranching and your relationship with your community?My philosophy about ranching is quite simple: if we want open space and quality of life, if we want bald eagles in Nevada County, then we gotta realize that the bald eagle takes huge amounts of land, these cattle take huge amounts of land, and this open space here provides quality for everyone in Nevada County. This green grass is fire protection for everybody that lives here. This irrigated pasture will not burn.

Where is the ranch located and can people visit you?We’re in Western Nevada County off of Bitney Springs Road. Sure, people can come visit if they call and ask first. As long as they ask. After all, we can’t have a bunch of interlopers out here lolligagging, especially this time of year when the mother cows are protecting their babies.

What’s your favorite beef meal to eat over the holidays?Standing rib roast. Go on into the BriarPatch and have those boys take a hammer and crack those rib bones so the marrow juice will runs out on the roast as it’s cookin’. The King of England don’t eat any better than that.


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Holiday Recipes

Brussels Sprouts with Pomegranate Glaze

Prep Time: 45 minutes

Number of Servings: 4

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved

• 1 tablespoon olive oil

• Pinch of salt and black pepper

• 2 tablespoons pomegranate juice

• 1 tablespoon balsamic vinegar

• 2 TBSP pomegranate seeds

the pan from oven and pour the pomegranate juice and vinegar over the Brussels sprouts, stirring well to coat. Return the pan to the oven for another 15 minutes, stirring the Brussels sprouts halfway through baking. Remove from the oven when the sprouts are tender and the pomegranate-vinegar glaze has been absorbed. Toss with the pomegranate seeds and serve warm.

Serving Suggestion The sweetness of the pomegranate juice caramelizes the sprouts. It is delicious served warm as a side dish with ham, turkey, or roasted chicken, or at room temperature on an appetizer or antipasto platter.

Directions: Preheat the oven to 375º.

Toss the Brussels sprouts with the oil, salt, and pepper, place on a rimmed sheet pan and roast in the oven for 20 minutes. Remove

From Co-op Stronger Together

Roasted Carrots, Potatoes, and Parsnips

Prep Time: 40 minutes

Number of Servings: 6

Ingredients:

• 3 large carrots, cut into 1 ½ inch thick pieces

• 1 lb red bliss potatoes, cut into 1 ½ inch thick pieces

• 3 medium parsnips, cut into 1 ½ inch thick pieces

• ¼ cup olive oil

• 1 tsp dried thyme

• Salt and ground black pepper

Directions: Preheat oven to 400°.

Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper.

Place vegetables in oven on an 11x17-inch baking sheet. After about 20 minutes, turn vegetables over with a spatula for even browning.

Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork.

From Taste of Life

Standing Rib RoastServes 8

Ingredients:

• 6 ½ lb. standing beef rib roast

• 3-4 thinly slivered cloves of garlic

• Coarse salt and pepper

Directions: Preheat the oven to 450°. Allow the roast to stand at room temperature for 1 hour.

Make small slits in the meat and insert the slivers of garlic. Season with salt and pepper.

Place the roast in a shallow roasting pan with the ribs side down and fat side up. Insert a meat thermometer so the bulb reaches the thickest part

of the meat but not in fat or on bone.

Reduce the temperature to 350° and roast for 2 ¼ - 2 ¾ hours (about 16 minutes per pound) or until the thermometer reaches the desired temperature of 135-140° for medium rare; 160° for medium; 170° for well done.

Remove the roast from the oven and tent it with foil, letting it stand covered for 15 minutes.

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You’ve probably noticed that most of your plants are getting ready for a long winter’s rest. Leaves are

falling and perennial foliage is dying back. Our community of wildlife is searching for the seeds and berries in your garden, which are also things you can use to decorate your home for the holidays. Those dried corn stalks and ornamental grass seed heads are great for decorating your porch or entry way. Your winter squash and pumpkins, of course, also add wonderful color, and you can eat them after the holidays. Did you know that our native toyon is also called California Christmas Berry because the berries turn red at just the right time? Do you need to lop off the limbs of a few conifers to be more firesafe? You can use those trimmings to make door swags or wreaths.

If you have winter crops and flowers growing, try to visit them often to harvest and check for aphids and little green worms. A strong spray of water usually knocks the aphids off, and dropping the worms in soapy water will stop them from becoming mature white moths. Lettuce is not extremely cold-hardy in our area, so it may need to be covered with a frost blanket on cold nights. If you use plastic, be sure it’s not in contact with your plants.

If you haven’t done so already, you don’t have to prune all your perennials and grasses unless you like a neat, tidy garden. Besides providing some winter food for wildlife, you will also be adding protection and nutrition to the soil. A light cover of plant material over the soil will help prevent rain and wind erosion. It will also provide

The Winter GardenLinda Nowak-Carlson, Floral Buyer

food for your soil microbes, and frost protection for perennial crowns that can be pruned off when you see new growth begin to emerge in early spring.

An exception to this would be if you have disease or insects on the leaves. In that case you would want to rake up or prune them as soon as they’re dormant. It would be a good idea NOT to add this material to your compost pile. If you’re a lazy composter like I am, the pile won’t get hot enough to kill these organisms.

The ideal time for fall planting is over, but if you still have bulbs or garlic, it’s best to get them in before they dry out or rot. If you plant in the winter, your plants won’t put out much root growth. The way I look at it, though, a plant in the ground will have more insulation against the cold, and the soil will act as a water reservoir so you’ll need to do less hand-watering.

As Christmas approaches, you may be looking for a plant gift for your gardening friends. At BriarPatch we’ll have bulbs that have already been forced and ready to bloom, as well as kits to force your own bulbs. We’ll also have small living conifers—some already decorated—and the traditional Zygo cactus that blooms around Christmas time, not to mention poinsettias in a variety of colors.

With the holidays over, winter is the perfect time to plan your garden for next season. If you have more than one bed, remember to rotate what you plant in them. If you plant the same veggie in the same bed every year, it’ll be more prone to disease and the insects that prefer that plant. Also, different plants use up different nutrients in the soil, so repeated growth of the same plant will deplete those nutrients.

When making a list of the vegetables and flowers you want to grow next year, decide if you want to grow your own starts from seed, or buy them already started. We will have a good supply of seed for late winter as well as summer growing. In February, we plan to have locally-grown starts for broccoli, cauliflower, peas, and many greens. Then we’ll transition into the summer veggies around April. We also try to carry a good selection of California native plants year-round.

We primarily rely upon six local growers who do an amazing job. We feel quite privileged to be working with Fresh Starts Nursery, and K & F Tomatoes in Nevada City; Sweet Roots Nursery, and Green Blessings Nursery in Grass Valley; Grizzly Hill Nursery on The Ridge; and Enlightened Earth in Penn Valley.

Since it’s still too early to do much gardening outside, you can focus on the inside of your house. In addition to the multitude of bouquets available around Valentine’s Day (which will arrive before you know it), we’ll also have many blooming potted plants. These can last a season or a lifetime. Enjoy your time in the garden!

Want more detailed information about any of these topics? I can be reached at [email protected].


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W ith the first Christmas catalog arriving in August (!), I’m tempted

to belabor the marketing mania that has stretched the holiday season into a five-month surfeit of crass consumerism.

The Brighter Side of the HolidaysBy Richard Drace, Board President

Family dynamics can provide drama—and melodrama—during the holidays, and it’s easy to grouse when our relatives are too much with us (and perhaps us too much with them?), yet so many fond memories involve those times spent with the truly special people in our lives. It’s important to remember the children will grow up, the elders will pass on, and even the soap operas will eventually get rinsed away. When the house seems too full, it might help to listen to someone whose house is too empty.

I’ve polled some friends for suggestions on how to find the brighter side of the holidays:

Make holidays short again - They don’t have to be months-long. Thanksgiving is a great model—just a week of planning, cooking, eating, and hanging out together.

Make your gifts – Cook, can, sew, carve, draw, paint, write.

Shop – At that family-run store. Amazon doesn’t need your money this year. Avoid the malls.

Down with muzak – Listen to carolers. Go to a holiday concert—my favorite: Chanticleer at the Sacramento cathedral.

Retreat – Invite some friends (maybe even relatives?). Rent a cabin. Hole up there. Leave only to enjoy the outdoors.

Give – A cow or some bees or some fertilizer (I once gave a load of manure in my brother’s name) or some money to a worthy organization that helps people help themselves.

Recognize – Our good fortune to be able to enjoy and cherish food and family and friends, and reach out in any number of different ways to those who don’t have such good fortune. And hopefully resolve that such giving won’t be just a holiday activity.

“The most beautiful things are not

associated with money; they are memories and

moments. If you don’t celebrate those, they

can pass you by.” -Alek Wek

But I did that last year—and the year before that. So how about I put aside my curmudgeonly tendencies and take a look at the bright side of the holiday season?

I’ve been in a reminiscing mood recently. When I recall holidays past, the bright thing that comes to mind is what special times they are for children. Although I’ve long forgotten most Christmas gifts given or received, I still like to pull out the holiday boxes and savor the cards and ornaments made by my kids.

Oh, and I have fond memories of that other thing that seems to find its way into our holidays, which is—can you guess?—food! Holidays around our house are all about food—and family—and friends. I remember my son standing beside me at the stove asking how do you sauté, and how do you make that great gravy, and why did I do whichever thing whatever way? Now that he is a professional-level cook, I stand by him and ask how do you make a mirepoix, and how do you make that great bechåmel, and why do you do whichever thing whatever way?

Our Thanksgiving dinner table always welcomes the same friends we don’t see often. We used to do our Christmas dinners at home, but soon after the loss of several loved ones that made that occasion sad, those same friends welcomed us at their Christmas dinner table, and these reciprocal dinners have become a cherished tradition.


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The BriarPatch Board 2019 Election is comingMay 1 – 15, 2019. Update your email address to receive election notices and more!

The 2019 Board Election, held May 1 through 15, will happen

sooner than we think! If your email address is inaccurate, the Co-op must send you election materials to the latest postal address we have on record. Connection with our Owners is important to the Co-op,

and when a large number of Owners participate and vote, it sends a message of confidence and support. Email [email protected] to update your email address or to inform us about physical address changes. BriarPatch keeps all Owner information private.

VOTEUpdate your contact info

[email protected]

Would you like to run for the BriarPatch Board of Directors?Thousands of people in our

community know and love BriarPatch, and the Board is greatly appreciated by staff and Owners alike. We invite you to consider running if you would like to help govern our cooperative store. The Board serves a critical role in overseeing and guiding the strategic plan for BriarPatch Food Co-op.

What the Board doesThe Board sets policy at the broadest level by monitoring how well the Co-op is supporting the Ends Policies. Plans developed by Management and approved by the Board will give shape to the Co-op’s growth over the next two decades, or even longer. The stakes are high and the challenges exciting. Board members are not expected to have particular areas of experience or expertise. While such expertise is certainly welcome and useful, the most important qualities for a BriarPatch Food Co-op Board member are intelligence, integrity, an understanding of Co-op principles, and the desire to work on a team.

Time commitments The monthly Tuesday evening Board meetings are ½ (with a delicious

dinner prepared by the BriarPatch Deli served beforehand). All Board members are required to serve on one of four committees: Finance, Board Development, Governance, and Owner Engagement, which involves an additional time commitment. The Board also participates in one or two short retreats each year, and may choose to attend regional and national training workshops and conferences. All the Board activities add up to a rough average of ten hours of regularly scheduled work each month, which includes time spent reading reports in preparation for Board and committee meetings. The workload is more demanding for the four positions: President, Vice-President, Treasurer, and Secretary.

Applications to run for the Board now available Each May, three seats on the BriarPatch Board become available for the Board election, and Directors are elected for three-year terms. Board members currently receive a stipend plus a 10% discount on shopping at BriarPatch. Board members also enjoy terrific dinners prepared for our monthly Board meetings by our amazing Deli Chefs!

It is highly recommended that interested parties attend at least one Board meeting prior to the election.

Completed applications due Tuesday February 1, 2019For more information about Board service or to ask questions about the application and election process, email Kat Bass, Administrative Assistant at [email protected]. Application packets are available at the Customer Service Window and online at http://www.briarpatch.coop/join-the-co-op/board-of-directors/. Electronic submissions can be sent to [email protected].

Valentine’s Day at the Co-op Thursday, February 14, 2019

Remember to visit BriarPatch between 10am and 4pm on Valentine’s Day,

Thursday, February 14! Receive a seed packet of California native wildflowers from the Co-op Board Directors to get your spring started early and write the Co-op a Valentine. Last year BriarPatch

shoppers filled the patio area with hundreds of Valentines, and they all

went home with lots of Co-op love and wildflower seeds to sow.


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Here comes the

holiday craze —shopping, planning, parties, family and friends,

deadlines… and more! As joyous as the holidays are, they can leave you feeling frazzled, with healthy eating put on the backburner. But what if you were one step ahead of the hustle and bustle? What if you went in armed and ready with the tools you need to succeed? Read on to discover how you can adopt healthy habits this holiday season, promoting health and managing your mood along the way.

Keep it simpleMany people view healthy eating as complicated, when it should be simple. Stock your kitchen with whole foods such as whole grains, legumes, vegetables, nuts, seeds, and fruits. Use herbs, spices, and citrus to enliven dishes. A simple meal can be made from stir-fried vegetables with protein over brown rice, with lime, ginger, and garlic to add a pop of flavor.

Let go of food rulesA healthy relationship with food starts with letting go of rigid food rules. Food is just food, and you are not “good” for maintaining a set of rules or “bad” for indulging. Examine your overall eating patterns and how they influence your health, then set a goal that’s realistic. Focusing on the “bad” or negative is unlikely to motivate you, and slip-ups are bound to happen anyway. Just learn from you mistakes and forge ahead—it’s time to make peace with food!

Mindful Holiday EatingBy Shauna Schultz, RD

Diet the diet mentalityChit-chat about diets really ramps up around the holidays, but diets are usually temporary and hard to maintain. Focusing on long-term outcomes is more likely to result in lasting changes or results. Think about what is important to you and the steps you can easily fit into your routine to get there. Goals are like stepping stones; one change leading to another.

Focus on what to addFrame the changes you make in a positive light: what you’re adding, rather than what you’re restricting. And don’t forget to give yourself kudos by reflecting on the positive steps you’ve taken. For example, focus on adding a salad to dinner or enjoying fruit and nuts for a snack. You might find that the less healthy foods naturally send themselves packing.

Shauna, one of our amazing Co-op Cooking School teachers, offers several classes this winter, including “Plant-Powered Chefs -Cooking Class for Kids Ages 8-12”, and “Cook Once, Eat All Week.”

Honor hunger and respect fullnessHunger is not to be feared, ignoring hunger cues is not something to be proud of, and feeling full is not something to feel guilty about. Hunger and fullness cues are normal; we just need to listen and respond to them in a healthy manner. Honoring hunger and respecting fullness are two principles of intuitive eating, which focuses on creating a healthy relationship with food, mind, and body. Regular meal timing can help keep your hunger in check, as can setting yourself up for success by making the healthy choice the easy choice. Recognizing fullness cues can be a bit trickier, but it starts with eating mindfully without distraction—this allows you to focus on the meal and how you are feeling.

Choose “good mood” foods. Food and mood are intimately connected, and meal patterns along with individual nutrients influence our mental and emotional well-being. Did you know that increased fruit and vegetable intake is associated with a lower risk of depression and increased happiness? Also, boosting your good gut flora by taking pre- and probiotics helps promote healthy communication between the gut and brain to influence our mood and behavior. We also eat for many reasons other than nourishment: for family, cultural, and religious events. Enjoying food in the company of others, especially foods associated with positive memories, can make almost any food a “good mood” food. 14


yams with butter and brown sugar. Gwen Birk, Operations Manager, enjoys stuffed acorn and butternut squashes, while Kelsey Beith, Produce Buyer, likes garnet yams baked with apples, marshmallows, and butter. Jonathan Batley, Wellness Specialist, likes his brussels sprouts roasted. Cia Harden, Head Produce Buyer, likes Fuyu persimmons and roasted chestnuts. Carin Telle, Cashier, cuts her brussels sprouts in half and sautés them. Michelle Peregoy, Merchandising Manager, likes homemade cranberry sauce. Richard Munroe (yours truly), Produce Buyer, likes rutabagas and parsnips mashed together with garlic and butter.

Here at the produce epicenter of our Co-op community we have our traditions as well. One of them is the yearly arrival of satsuma mandarins from Johansen Ranch, usually between late October and early November, available through Christmas. This year we will have them loose and in 5- and 10-pound bags. Johansen will also supply us with clementine tangerines and navel oranges in December and January, and blood oranges in January and February. Johansen Ranch will supply our needs with acorn, butternut, delicata, sugar pie, red and green kabochas, and spaghetti squash. Flying V will be bringing us Red Kuri Squash, one of my favorites. Of course, the holiday season would not be complete without persimmons. Johansen will be providing us with crisp, orange Fuyus, the kind one eats like an apple, and Natural Trading Co. will supply us with the orange, acorn-shaped Hachiya, which is best when served pudding-like. If you are craving sweets but avoid processed sugar, then the Hachiya is for you.

Mindful Holiday Eating

By Richard Munroe, Produce Buyer

’Tis the Season for Holiday Produce

As the evenings

get shorter and colder, we tend to stay in and make comfort

foods that keep the cold, dark nights at bay. Of course, here at BriarPatch we have traditional seasonal produce that we feature at this time of year; I’ll talk about those later. But first, I’d like to share the results of an informal survey of my fellow employees about their seasonal favorites.

Our General Manager, Chris Maher, and Alli McCarren, Customer Service Representative, like rutabagas steamed, then mashed like mashed potatoes—they both grew up calling them turnips. John Bivens, our Perishables Department Manager, makes green bean casserole. Mike McCary, Assistant Operations and Customer Service Manager, likes satsuma mandarins. Zack Bruce, our Communication Specialist, is fond of delicata squash roasted with olive oil, maple syrup, and cinnamon. Liz Streater, Wellness Department Manager, likes pomegranate—she calls the yummy red seeds “little jewels.” Charles Brock, Grocery Department Manager, likes his garnet

Here’s a list of what else you’ll find on our shelves this season. From Super Tuber we will see bunched red beets and loose red and gold beets, green and red cabbage, loose carrots, and bunched rainbow carrots. We’ll have potatoes too, of the blue, French fingerling, and yellow varieties. Higareda Farms will bring us rainbow chard, and curly and Italian parsleys. Starbright Acres will supply us with Purple Bacchus, red, Easter Egg, and French Breakfast radishes, purple and watermelon daikon, and loose purple-top turnips. As usual, Natural

Trading Co. will make sure we have pea shoots, sunflower sprouts, and wheatgrass on hand.

If one of your traditions this time of year is practicing gratitude, you may want to include our local farmers on your list. They toil mightily year-round planning, growing, harvesting, and transporting their fruits and vegetables for the good of us all. They are an important part of what makes our co-op as uniquely successful as it is, and deserve some recognition for their contribution. And now, if you’ll excuse me, I have to buy some rutabagas and parsnips so I can indulge my own little tradition!


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The ABCs of CBD

In effect, CBD (Cannabidiol) is one of more than a hundred natural cannabinoids found in the hemp plant. Unlike THC, CBD does not produce any psychoactive effects that get you “high.” However, it is increasingly being recognized as a medical compound for its benefits in the treatment of a wide variety of conditions.

CBD compounds interact, like a lock and key, with the network of receptors that make up our body’s endocannabinoid system. This system, called the ECS, essentially serves as a bridge between mind and body, modulating the brain, organs, connective tissues, glands, and immune cells.

With the veritable explosion of CBD products in all forms, potencies, and qualities on our shelves and all over the internet, it is important to know that it comes from a trustworthy source, which has mastered the delicate CO2 extraction process.

Here are a few CBD facts: • Hemp is renewable and fast-growing, Nearly every part of the plant is

usable—for food, fiber, building materials, and fuel.

• Hemp sequesters CO2 and doesn’t need herbicides to thrive.

• Cannabinoids (phytochemicals with the cannabis plant) are 21 carbon molecules known to influence the body’s endocannabinoid system, which touches on everything from brain function to the immune system.

• Hempseed oil is manufactured from hemp seeds and contains low concentrations of cannabinoids to none. Hemp oil is an extraction from the agricultural hemp plant parts and may contain higher concentrations of CBD.

• CBD from hemp is not psychoactive and will not make a person “high” or “stoned”.

CBD may help with: • Pain

• Stress and anxiety

• Appetite

• Arthritis

• Autonomic nervous system

• Energy and balance

• Immune function

• Memory

• Metabolism

• Insomnia and sleep disorders

• Thermoregulation

• Inflammation

• Depression

• Many other conditions

CBD hemp oil, which comes in a dazzling array of oils, tinctures, capsules, soft- gels, and creams, has been soaring in popularity as an aid for everything from

arthritis through anxiety, and not without good reason. Nonetheless, an enormous amount of confusion still surrounds exactly what it is.

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CV ScienceThird-party tested and full traceability from seed to shelf.

Non-GMO and gluten-free. Uses a CO2-extraction and chemical-free extraction process that is environmentally friendly and safe for all hemp CBD oil.

Green GorillaSupports overall temporary wellness of joint flexibility and movement, alleviates temporary occasional stress from muscle and joints, supports healthy inflammation response, and enhances healthy aging.

Certified Organic. Non-GMO. Grown in the USA. Uses a CO2 extraction and chemical-free extraction process that is environmentally friendly and safe for all hemp CBD oil.

VeggiminsUses a CO2 extraction and chemical-free extraction process that is environmentally friendly and safe for all hemp CBD oil.

InesscentsSkin Salve and Elixir are topical skin-nourishing salve and oil infused with high- potency CBD extract made from organically-grown hemp blended with organic herbal infusions and essential oils.

Uses minimal processing and supports organic and fair-trade practices. Uses a CO2 extraction and chemical-free extraction process that is environmentally friendly

Green MountainGrown in the USA. Extracted with organic coconut oil.

ShikaiUse topically in many ways, including to relieve pain associated with inflammation as well as joint and muscle pain.

Gluten-, soy-, and corn-free. Free from phthalates, parabens, synthetic fragrances, and artificial colors and dyes. Not tested on animals.

BluebirdThird-party tested. Uses a CO2 extraction and chemical-free extraction process that is environmentally friendly and safe for all hemp CBD oil.

BriarPatch currently offers CBD in three forms, all from trusted and verified providers:

• Soft-gels and capsules

• Infused oils

• Topical creams and lotions


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Winter—the season of longer nights and frosty weather. . .When it draws nigh, it’s time to winterize, not only our homes but ourselves as well. Some of us

may grow weary of the winter’s health challenges, as colds and flus become more frequent and even turn into more serious infections.

Winter WellnessBy Angela Ingendaay, MD

As more of winter’s darkness encroaches, some may dive into the blues, or even outright depression. These serious concerns, though, can to some extent be relieved by recognizing the gifts of winter.

One of these great gifts is winter’s call for us to draw within ourselves, and it behooves us to honor this. It’s a time to find deeper rest, so that what we have gained throughout the year can ferment for a time. We need to stockpile not only our pantry, but also our energy reserves. This serves not only as a great preventative measure, but offers an added benefit as well: once spring arrives, we will have reserves to burst forth from.

This is “common sense, a sense not so common,” and is also one of the basic concepts of ancient Chinese medicine. The Chinese conceive of a year as the cyclical dynamics of Yin and Yang forces, the Yin being that which stores and sustains, and winter being the Yang that generates, motivates, and moves forward, peaking in the summer. To maintain health, we should follow that same movement and tend to our Yin nature in the winter. In our modern culture we tend to be “Yang-aholics,” always on the go with new goals to pursue and more adventures to have—forgetting to take that beautiful retreat into the deeply restful Yin place inside us.

The Chinese also hold that winter is closely connected with the kidneys, which store a lot of the body’s energy. In Western medicine, this correlates more with the adrenals and its regulation by the brain, the hypothalamic-pituitary-adrenal axis. By honoring winter and its invitation to draw in, we can avoid the tendency to accumulate stress and develop adrenal fatigue.

Doctor’s TipIf you feel worn out and unable to find a deeply restful place inside you, make sure to ask your doctor to check out your adrenals, preferably before the winter begins.

• Ask for an adrenal stress profile, a salivary test that checks for cortisol levels throughout the day.

• Have a test for your DHEA, which is a precursor to adrenal hormones.

Any abnormalities found in any of these tests can be resolved using a naturopathic approach. Many adaptogenic herbs, as well as CBD oil, are well known for the support they offer the adrenals.

But let’s return to the wisdom of ancient Chinese medicine on how to relax, retreat, and savor the winter.

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“In seed time learn, in harvest teach, in winter enjoy.”

William Blake

Ancient Tip #1: Sleep In!Our bodies naturally want to sleep more in the winter to safeguard our body’s energy. It’s good to go with the program! Minimizing the year-end rush, reducing daily stress, and practicing meditation are also great ways to preserve energy. You may also need extra sleep aids in the form of herbs and supplements. Think “Rest and rejuvenate.”

Ancient Tip #2: StewsFoods have energetic qualities, and in the winter it’s a good rule of thumb to have warming foods that are cooked at low temperatures over a longer period of time, such as stews, soups, and slow-baked foods. It’s time to bring out the crock-pot and the clay pot.

Ancient Tip # 3: Roots, Meats, and BeansRoot vegetables, especially the yellow and orange ones, are warming in nature. Kale, spinach, collards, and chard are among the leafy greens that engender Yin energy. Meat in the form of roasts and stews make excellent winter choices. Avoid braising and barbequing, which is definitely better done in the summer. Bone broth! Preferably beef. Bone marrow is considered the deepest tissue of the body and contains the essence of the being. It deeply nourishes the kidneys and the adrenals. All of these foods have documented healing properties, as well as potent anti-aging, regenerative properties.

Ancient Tip #4: Herbs to Support the YinThere are many excellent Chinese herbs that offer great support for our Yin. These include adaptogens such as rhodiola, astragalus, schisandra, gingko biloba, and ginseng in its many forms. Some formulas, though, may support our Yang more than our Yin. This provides a more immediate energy that in the end tends to deplete us, especially in winter. It’s best to seek knowledgeable advice in this regard. Western herbs that serve this same purpose would be in the category of “restoring nerves and the adrenals.” Sage is one of the foremost of these, along with rosemary and thyme. And yes, you can use parsley, but use parsley root! Milky oat seed, aka avena sativa, is also a favorite.

In many ways our more modern way of thinking is not all that different. A modern naturopathic doctor would give the following tips.

Modern Tip #1Strengthen the immune system. This is particularly important for those who tend to get frequent upper respiratory infections. Reishi and shiitake mushrooms are particularly effective. Echinacea for 10 days out of 20 is excellent for the mucous membranes. Mineral supplementation that includes zinc, copper, and selenium is also essential.

Modern Tip # 2Nip that cold in the bud by taking herbs and supplements that combat viruses immediately at the onset of symptoms. My favorite combination is garlic (time-honored and available in non-odorous capsule form, though fresh is obviously best), olive leaf extract, echinacea, zinc, and vitamin C. The virus won’t stand a chance!

Modern Tip #3Load up on antioxidants to help combat the higher risk of infections, such as reservatrol, green tea extract, CoQ10, and alpha lipoic acid.

Modern Tip #4Enjoy your holiday baking! Many common spices such as cinnamon, nutmeg, and clove have great medicinal properties that invigorate the body in winter. Use honey rather than sugar if possible. Makuna honey has amplified medicinal/antibiotic properties. Chocolate, pecans, and all berries are also very high in anti-oxidants.

Modern Tip #5Follow all ancient tips!

And last but certainly not least, CELEBRATE—around the hearth, with lots of candlelight, and plenty of music and song. The warm glow of joy, love, and friendship are equally essential to nourish us throughout the winter. Avoid the holiday rush as much as possible, plan your giving and feasting way ahead of time, and delight in the anticipation!


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February: Sierra RootsSierra Roots is dedicated to serving the needs of chronically homeless people. We are committed to providing homes in a safe, secure community, where residents are linked to the supportive resources available. We collaborate with residents, helping them progress toward health and self-reliance.

Housing First is the overall goal to provide a home, which encompasses not only being housed and part of a community, but also includes the stability of a long-term tenancy and the prospect of improved health. It is relationship-based work that meets people “where they are at” and takes on the challenges and obstacles they have endured.

Many of the chronically homeless people of Nevada County have been homeless for years, and have severe disabilities such as mental illness, substance abuse disorders, and chronic health problems.

Serving these vulnerable people benefits them as well as the community. It helps keep our community clean, friendly, and beautiful, while improving safety from fires and health epidemics.

Sierra Harvest works with a robust network of organizations and individuals to ensure that all of Nevada County thrives within a vibrant local food movement.

When our community eats, grows, and loves local, fresh, organic food, children will understand where their food comes from, will get to know a farmer, and will enjoy school lunches cooked from scratch. Farmers and ranchers will expand their operations, thus employing more people, and they’ll make a living wage and feed the community while regenerating the land. Friends and neighbors will grow their own food, share their harvest with those in need, and support a strong community-based economy.

Help them out via the BriarPatch Co-op CAUSE program. During the month of December, as you check out, just ask the cashier to round up your total to the nearest dollar (or more!) Every penny of what you give will go directly to Sierra Harvest.

Want to know more about farms and food systems? Sierra Harvest will host the 9th Annual Sustainable Food & Farm Conference on February 7-10, 2019. Register at

FoodandFarmConference.com.

December: Sierra Harvest January: CASAChild Advocates of Nevada County is a bridge between the most vulnerable children and families in our community and caring individuals who want to help. The CASA program administers three programs that provide truly critical help for abused and neglected children. CASA advocates, who are dedicated local volunteers, befriend, mentor, and stand by foster youths while advocating for their best interests in the court system. The Healthy Babies Program trains home visitors to prevent child abuse by offering support and education to families. This is done by gently teaching coping skills that reduce stress as well as key aspects of child development and positive discipline. Finally, the Child Safety Puppeteer program teaches young children how to stay safe and ward off insidious attempts at abduction and inappropriate touching by adults, through puppet shows that are put on in local classrooms. Together, these three programs offer advocacy, support, and education, and bring hope to vulnerable, at-risk children and their families.

You can donate to a worthy community cause at checkout by just asking the cashier to round up your total payment to the nearest dollar or more. Together, in small ways, we can make a real contribution to our community!

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Why Be a Co-op Owner?Patronage DividendReceive a dividend each year on purchases made in the store (subject to Board of Directors’ approval). Please redeem your 2017 Patronage Dividend before December 31, 2018 to help the Co-op avoid paying unnecessary taxes.

Event Ticketing DiscountReceive a waiver of the $2.50 per ticket event fee.

Special Order DiscountPay only the catalogue price plus a handling charge when ordering products in case quantities from the UNFI catalogue and select vendors.

BriarPatch Food Co-op exists so that Owners, customers, and members of our community have:

Vote and Become Involved Vote for the Board of Directors, run for the Board, and attend the annual co-op Owner Meeting and Party.

Advertising DiscountsReceive a one-time $20 discount on an ad in The Vine.

Owner Appreciation MonthsThe Co-op announces special months during the year when owners can take 10% off one shop without a coupon.

2018 Owner Party

Ends Policy

1. A successful and vibrant cooperatively-owned business that acts as a leader among local businesses and food co-ops nationally and contributes to environmental stewardship through its business practices.

2. Access to high quality, healthy products, especially local and organic food.

3. A community center where people experience a sense of connectedness, ownership, and fellowship.

4. A stronger local food system.

5. A major employer that provides a healthy, fair, and considerate workplace for employees.

6. Access to education about food and consumer issues that encourages customers to make healthier food choices.

Good times were had by all at our Owner Meeting and Party at the Miners Foundry in Nevada City

on Thursday, October 11. Special thanks to all of our volunteer owners who made our the night such a success. The state of our Co-op is AWESOME!


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BriarPatch Ends Policies

December 2018Make Your Own Misowith Hiroko Greenberg Sat. December 1, 10:30am-12:30pm

Veggie Burgers – the Terrific Triowith Shauna Schultz, RD Wed. December 5, 6-8:00pm

Potatoes: The Blue, White and Sweetwith Joseph Guida Thus. December 6, 6-8:00pm

Einkorn 101with Louise Jones Sat. December 8, 11:30am -1:30pm

Baking Wild-Yeasted Sourdoughwith Rick Silberman Sun. December 9, noon to 2:00pm

Food as Medicine: Gnocchi, Gnocchi, Gnocchi!with Gwen Diaz Wed. December 12, 6-8:00pm

Two Ausgezeichnet (Excellent) Austrian Dessertswith Richard Drace and Paul Faahs Thurs., December 13, 6-8:30pm

Holiday Bakingwith Deanna Figueira Tues., December 18, 6-8:00pm

January 2019Plant-Powered Chefs: Cooking Class for Kids age 8-12 with Shauna Schultz, RD Thurs. January 3 1-3:00 pm

Canoodling with Taiwanese Cuisine: Tantalizing Beef Noodle Soup & Traditional Sides with Tiffany Chen Tues. January 8, 6-8:00pm

Food as Medicine – Fight off the Winter Blues with Fermented Food with Gwen Diaz Wed. January 16, 6-8:00pm

Batch Cooking: Food Prep for the Week with 30-Minute Meals with Ali Johnson Thurs. January 24, 6-8:00 pm

Baking Wild Yeast Sourdough Breadwith Rick Silberman, Fri. January 25, 6-8:00pm

Plant-Powered Chefs - Cooking Class for Kids age 8-12 with Shauna Schultz, RD Sat. January 26, 10:30am-12:30pm

El Salvadorian Feast with Deanna Figueira Tues. January 29, 2019 6-8:00pm

Make Your Own Minestronewith Joseph Guida Thurs. January 31, 2019 6-8:00pm

February 2019 Okonomiyaki: Delicious Savory Japanese Pancake with Hiroko Greenberg Sat. February 2, 10:30-12:30pm

The Alchemy of Chocolate with Deanna Figueira Tues. February 5, 6-8:00pm

Cook Once, Eat All Week Part 2 with Shauna Schultz, RD Wed. February 6, 2018 6-8:00pm

Satisfy with Vegan Thai with Tiffany Chen Tues. February 12, 6-8:00pm

Breakfast for Champions: Prepping Your Morning Meals! with Ali JohnsonWed. February 13, 6-8:00pm

Moist and Delicious Sous Vide with Richard Drace and Paul Faahs Fri. February 15, 2018 6-8:30pm

Food as Medicine - Starting to Think of Spring! with Gwen Diaz Thurs. February 21, 6-8:00pm

Good Gyoza! Japanese Dumpling with Hiroko Greenberg Sat. February 23, 10:30-12:30pm

Baking Wild Yeasted Sourdough Bread with Rick Silberman Mon. February 25, 6-8:00pm

Keto – Veto the Carbs with Tiffany Chen Tues. February 26, 6-8:00pm

The Joy of Choux with Rebecca Torpie Thurs. February 28, 6-8:00pm

BriarPatch Food Co-op Community Cooking School Sign-up Online: Pay with credit card at the BriarPatch website: www.briarpatch.coop/community/cooking-classes/At the store: Pay with cash or check at Customer Service, as well as pre-register and ask about availability.

Contact: Hilary at 272-5333 x134 or [email protected] Zion St., Nevada City

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February: Jeff Tyner“My primary goal in painting is to inspire people to take a closer look at nature, even if only from the perspective of the driver or the passenger of a car. Put down the electronics and enjoy the beauty surrounding us! My secondary goal is to produce affordable and beautiful original landscape art to make homes and workplaces more pleasant. Original art enhances our lives and inspires us.”

“My art began with drawing flowers in order to identify them. Then I began to draw the environs. Then Grass Valley circa 1971. Oh, what a beautiful place! I DREW EVERYTHING. In my work, I strive for photorealism—total reality. Philosophy? Hmmm. Existentialism; presence before essence. It is our responsibility to make something of ourselves in order to give.”

December: Richard McGiffin

January: Jonathan and Rachel FinegoldRachel Finegold is a senior at Ghidotti Early College High School. She loves to photograph nature, animals, and her travels, especially in Europe.

Jonathan Finegold is a photographer and printer living on the North San Juan Ridge. He loves photographing patterns in nature and finding the little details that open worlds to those who are patient.

Ayurvedic chef and one of BriarPatch’s most versatile cooking instructors, Tiffany Chen

offers a variety of classes, ranging from Vegan Sushi to Indian Cooking to Vegetarian Dumplings.

“Cooking is my deepest expression of love and creativity,” said Tiffany, “and cooking healing meals is my passion.”

A native of the San Francisco Bay Area, Tiffany first studied Public Health at the University of California Irvine, then became a Food Safety & Quality Assurance professional. However, wanting to touch peoples' lives more directly, she began the study of Ayurveda at the California College of Ayurveda in Nevada City.

“My heart was directed towards channeling my newfound knowledge of health and balanced living with my unceasing passion for cooking with fresh and local food,” she said.

“Food has the potential to be incredibly healing or incredibly destructive. It's a common misconception that healthy food isn't tasty food. Healing food should please both the senses and the gut for a satisfying and holistic experience. When properly prepared and eaten, food has the power to prevent—and in many cases, reverse—disease.”

Tiffany usually offers two classes at BriarPatch each month, putting an Ayurvedic spin on classic food. Her upcoming classes are:

• Canoodling with Taiwanese Cuisine (Taiwanese beef noodle

soup) on January 8

• En-thai-rely Vegan (vegan Thai recipes) on February 12

• Keto to Veto Carbs (keto-diet-friendly recipes) on February 26

She also offers a popular Pie Class in which she teaches, for example, how to make a pumpkin pie with warming spices like black pepper, cardamom, cinnamon and ginger, which help with digestion of the pie. It’s holiday comfort food with a medicinal spin. “Although I can still cook a mean turkey,” she said, “I also like to make alternative holiday meals.”

“I really love teaching people how to cook. It helps empower them in the kitchen, which expands to other areas in life. My mantra before cooking each healing meal is ‘make medicine, not food.’"

Make Medicine, Not FoodBriarPatch Cooking Instructor Tiffany Chen

Good Food Gallery ArtistsLocated in the Co-op Dining Area


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Board of DirectorsPresident: Richard Drace Vice President: Kwong Chew Treasurer: Mark Fenton Secretary: Katie Turner Alana Lucia, Jonathan Collier, Kali Feiereisel, Alan Weisberg, Rachel Berry

To contact all the Directors, send an email to: [email protected]. For individual Directors: first name and last initial (i.e. [email protected]). Letters may be left at Customer Service.

Upcoming Board MeetingsLast Tuesday of each month, 6:00 p.m., in the BriarPatch Community Room.

The upcoming meeting agenda is posted on the store bulletin board at least one week prior to the meeting

Tuesday, December 12, 6 - 8:30 pm

Tuesday, January 29, 6 - 8:30 pm

Tuesday, February 26, 6 - 8:30 pm

Board CommitteesTo find out more about the Board’s standing committees, please add the following Committee names to the subject line when you email us at [email protected].

Owner Engagement Committee Board Development Committee Finance Committee Executive Committee Governance Committee

Staff Directory

General ManagerChris Maher, ext.100 [email protected]

Operations & Customer Service Manager Gwen Birk, ext.126 [email protected]

Assistant Operations & Customer Service Manager Mike McCary, ext 138 [email protected]

Front End Manager Shawn Bailey, ext 149 [email protected]

Finance Manager Andrea Echegaray, ext. 112 [email protected]

Accounting Manager Kiyoko Wilcox, ext. 103 [email protected]

Marketing Manager Rebecca Torpie, ext 173 [email protected]

Outreach Manager Hilary Dart, ext. 134 [email protected]

Human Resource Manager LeeAnne Haglund, ext. 120 [email protected]

Community Room Coordinator Kat, ext. 102 [email protected]

IT Manager Brett Torgrimson, ext. 144 [email protected]

Pricing and Category Manager Julie Hubbard, ext. 116 [email protected]

Grocery, Bulk, Beer & Wine Manager Charles Brock, ext. 106 [email protected]

Wellness Manager Liz Streater, ext.107 [email protected]

Perishables & Frozen Manager Michelle Peregoy, ext. 132 [email protected]

Produce Manager David Benson, ext. 109 [email protected]

Meat & Seafood Manager Tristan McLarty, ext.118 [email protected]

Food Service Manager Henry Harmon, ext. 125 [email protected]

Board Members and Meetings

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See the latest photos and videos highlighting the best of BriarPatch! @briarpatchcoop


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December & February

Ownership must be current or fully-paid to receive discount. Not current? Just renew at any register. Discount is a maximum discount, not in addition to senior, volunteer, or employee discounts.

10%ARE CO-OP OWNER DISCOUNT MONTHS!

off

one shopping trip in December and February

PRSRT STD

U.S. POSTAGE PAID

Sacramento, CA

PERMIT No. 1506

BriarPatch Food Co-op 290 Sierra College DriveGrass Valley, CA 95945

“What Do You Wish For in the New Year?”Shoppers’ Forum

Free time! I would wish for more free time in the New Year. I have a 15-month old and 3 jobs.

– Adam

Peace and prosperity! A more cohesive and understanding community! Our country is very divided right now.

– Bob

That our community is able to maintain its character and sense of solidarity of who we are in the face of the growth and changes that are taking place. I would like to see this continue even though we are expanding.

– Jean

Less hate and more understanding of people who are not exactly the way you are. To get along as human beings, not divisions based on other factors.

– Henry

Wishing for everyone to recognize our unity—our true place in the world working together.

– Diana

the vine - briarpatch food co-op · the gift of food pages 4-6 winter wellness pages 18-19 the abcs...

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