sacramento natural foods co-op winter issue of the fork

WINTER 2016 ESSENTIALS

creo

Published quarerly by SNFC

1900 Alhambra Blvd. Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800 Fax: 916-455-5723

sacfood.coop

General Manager Paul Cultrera

Managing Editor Jennifer Cliff

Assistant Managing Editor Julia Thomas

Proofreaders Julia Thomas, Jolie Adam

Art Production Annelise Kaufman, Adam DeGroot, JaClare Williams, Nate Grundmann

Photography Adam DeGroot

Cover Art Nate Grundmann, Anneliese Kaufman

Ad Manager Austin Cunningham

Contributors

Angela Borowski, Paul Cultrera, Terese Hollander Esperas, Steve Maviglio, Sarah Moody, Christina OHara, Julia Thomas, Stacie Traylor, Joel Erb, Nate Grundmann, Jolie Adam

Board of Directors

Joel Erb, Board President [email protected]

Chris Tucker, Vice President-Treasurer [email protected]

Ann Richardson, Vice President [email protected]

Steven Maviglio, Secretary [email protected]

Ellen McCormick [email protected]

Michelle Mussuto [email protected]

Mike Phillips [email protected]

Store hours Open Daily to Everyone 7 am-10 pm

Except: New Years Day Friday, January 1, 9 am-10 pm

Please note that January Anti-Depression Friday is moved from January 1 to January 8

Over the course of the last two months the electrical, plumbing and refrigeration contractors working on our store relocation have been busy putting in place the underground utilities that will hook up to the hundreds of fixtures that will eventually be what Co-op shoppers will recognize as our new store. And on December 8 all of their work was covered over when the concrete crew poured the slab that will become the stores floor. What for a long time had been a series of lines and symbols on a thick set of blueprints developed through hours of effort by our store designer and architects has turned into a complicated network of pipes, conduits and drains that no one will ever see. Everyone involved was pushing as quickly as possible to get the slab poured to keep the construction site from turning into a mud hole should the much-publicized El Nio rains arrive. We did have a few days when rain made it impossible to move heavy equipment around on the site, and that caused about a weeks delay in the schedule. With the slab in place, the next phase of construction will consist of the framing of the stores walls, which means that youll be able to start to see the store taking shape. Current plans call for having the walls up and the roof in place by March of 2016 and for the store to open four to five months after that. Were now working with the projects general contractor to find ways to accelerate that schedule.

On October 21 we received a permit from the Department of Business Oversight that allowed us to make another offering of non-voting preferred shares and we announced the offering on October 29. Since then we have sold just under $400,000 worth of shares from this offering. Co-op owners had already invested $1.5 million when our first offering of preferred shares was made in 2013. These shares are a great way for Co-op owners to take part in the store relocation project. They allow owners to keep their money invested locally while earning rates that are better than what can be found with comparable investments such as bank certificates of deposit. B shares sell for $50 each and earn a 1% annual dividend while C and D shares sell for $500 each and earn 2.5% and 3% annual dividends respectively. You can get all of the details about the offering and download the required forms from our web site at sacfood.coop/preferredshares.

Back in June, I wrote that we had signed on with Instacart, an online service that will offer home delivery of virtually everything that we sell. Initially Instacart planned to roll out their service in Sacramento in the

autumn, but they have changed plans and now are looking to be here sometime in the spring of 2016. I also wrote that we had planned to install a new cash register system called Catapult in October. To allow their system to be compatible with some of our requirements, the Catapult developers needed to make a number of alterations to their software and they have run into some delays in doing so. So were now looking at installing the new hardware and software in early 2016.

Results from a recent survey of Co-op customers told us that, not surprisingly, the two factors that present the biggest obstacles to shopping at the Co-op are parking and prices. To address the first of those factors, we are investing over $10 million to build a new store that will have more than twice the current parking. And to address the second factor we have rolled out two new programsCo-op Every Day and Essentials. Along with more than 120 other co-ops across the country we are members of the National Cooperative Grocers. Recently the NCG negotiated better every-day pricing on a number of product lines, and we are passing these savings on through our Co-op Every Day program. Orange Co-op Every Day signs in the store will indicate the products currently available, and NCG plans to continue to add more in the future. Essentials is a selection of products that are basic to most peoples shopping lists that we now offer at significantly reduced prices. In addition to lowering the prices on these items we are also providing recipes using Essentials products and are offering classes that incorporate them. All Essentials products are marked with green Essentials signage in the store, and you can find a full list of them along with recipes at sacfood.coop/essentials. Meanwhile, eleven months into this calendar year, Co-op shoppers have already racked up over $1 million in discounts that have reduced the prices of what they buy. Given that we offer high quality products and attempt to pay both our growers and our employees fairly (two factors alone that account for 87 cents out of every dollar that is rung up at our registers), well never be the lowest priced store in town, but well continue to work to balance all of those components when we set prices.

-Paul Cultrera

GENERAL MANAGERS MESSAGE

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

Healthy, affordable food for everyone.

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

At the Sacramento Natural Foods Co-op, we believe that everyone deserves healthy, affordable choices, so we have launched essentials. These products are offered at significantly reduced prices with the same quality standards that youve come to expect from the Co-op.

Bread, dairy, rice, bulk and canned beans, tortillas, seasonal produce and more will be available at extra-low prices to everyone, so shoppers can buy their essentials at the Co-op, even when money is tight.

A Program of

THE FORK WINTER 20162

Published quarerly by SNFC

1900 Alhambra Blvd. Sacramento, CA 95816 Store: 916-455-2667 Office: 916-736-6800 Fax: 916-455-5723

sacfood.coop

General Manager Paul Cultrera

Managing Editor Jennifer Cliff

Assistant Managing Editor Julia Thomas

Proofreaders Julia Thomas, Jolie Adam

Art Production Annelise Kaufman, Adam DeGroot, JaClare Williams, Nate Grundmann

Photography Adam DeGroot

Cover Art Nate Grundmann, Anneliese Kaufman

Ad Manager Austin Cunningham

Contributors

Angela Borowski, Paul Cultrera, Terese Hollander Esperas, Steve Maviglio, Sarah Moody, Christina OHara, Julia Thomas, Stacie Traylor, Joel Erb, Nate Grundmann, Jolie Adam

Board of Directors

Joel Erb, Board President [email protected]

Chris Tucker, Vice President-Treasurer [email protected]

Ann Richardson, Vice President [email protected]

Steven Maviglio, Secretary [email protected]

Ellen McCormick [email protected]

Michelle Mussuto [email protected]

Mike Phillips [email protected]

Store hours Open Daily to Everyone 7 am-10 pm

Except: New Years Day Friday, January 1, 9 am-10 pm

Please note that January Anti-Depression Friday is moved from January 1 to January 8

Over the course of the last two months the electrical, plumbing and refrigeration contractors working on our store relocation have been busy putting in place the underground utilities that will hook up to the hundreds of fixtures that will eventually be what Co-op shoppers will recognize as our new store. And on December 8 all of their work was covered over when the concrete crew poured the slab that will become the stores floor. What for a long time had been a series of lines and symbols on a thick set of blueprints developed through hours of effort by our store designer and architects has turned into a complicated network of pipes, conduits and drains that no one will ever see. Everyone involved was pushing as quickly as possible to get the slab poured to keep the construction site from turning into a mud hole should the much-publicized El Nio rains arrive. We did have a few days when rain made it impossible to move heavy equipment around on the site, and that caused about a weeks delay in the schedule. With the slab in place, the next phase of construction will consist of the framing of the stores walls, which means that youll be able to start to see the store taking shape. Current plans call for having the walls up and the roof in place by March of 2016 and for the store to open four to five months after that. Were now working with the projects general contractor to find ways to accelerate that schedule.

On October 21 we received a permit from the Department of Business Oversight that allowed us to make another offering of non-voting preferred shares and we announced the offering on October 29. Since then we have sold just under $400,000 worth of shares from this offering. Co-op owners had already invested $1.5 million when our first offering of preferred shares was made in 2013. These shares are a great way for Co-op owners to take part in the store relocation project. They allow owners to keep their money invested locally while earning rates that are better than what can be found with comparable investments such as bank certificates of deposit. B shares sell for $50 each and earn a 1% annual dividend while C and D shares sell for $500 each and earn 2.5% and 3% annual dividends respectively. You can get all of the details about the offering and download the required forms from our web site at sacfood.coop/preferredshares.

Back in June, I wrote that we had signed on with Instacart, an online service that will offer home delivery of virtually everything that we sell. Initially Instacart planned to roll out their service in Sacramento in the

autumn, but they have changed plans and now are looking to be here sometime in the spring of 2016. I also wrote that we had planned to install a new cash register system called Catapult in October. To allow their system to be compatible with some of our requirements, the Catapult developers needed to make a number of alterations to their software and they have run into some delays in doing so. So were now looking at installing the new hardware and software in early 2016.

Results from a recent survey of Co-op customers told us that, not surprisingly, the two factors that present the biggest obstacles to shopping at the Co-op are parking and prices. To address the first of those factors, we are investing over $10 million to build a new store that will have more than twice the current parking. And to address the second factor we have rolled out two new programsCo-op Every Day and Essentials. Along with more than 120 other co-ops across the country we are members of the National Cooperative Grocers. Recently the NCG negotiated better every-day pricing on a number of product lines, and we are passing these savings on through our Co-op Every Day program. Orange Co-op Every Day signs in the store will indicate the products currently available, and NCG plans to continue to add more in the future. Essentials is a selection of products that are basic to most peoples shopping lists that we now offer at significantly reduced prices. In addition to lowering the prices on these items we are also providing recipes using Essentials products and are offering classes that incorporate them. All Essentials products are marked with green Essentials signage in the store, and you can find a full list of them along with recipes at sacfood.coop/essentials. Meanwhile, eleven months into this calendar year, Co-op shoppers have already racked up over $1 million in discounts that have reduced the prices of what they buy. Given that we offer high quality products and attempt to pay both our growers and our employees fairly (two factors alone that account for 87 cents out of every dollar that is rung up at our registers), well never be the lowest priced store in town, but well continue to work to balance all of those components when we set prices.

-Paul Cultrera

GENERAL MANAGERS MESSAGE

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

Healthy, affordable food for everyone.

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

At the Sacramento Natural Foods Co-op, we believe that everyone deserves healthy, affordable choices, so we have launched essentials. These products are offered at significantly reduced prices with the same quality standards that youve come to expect from the Co-op.

Bread, dairy, rice, bulk and canned beans, tortillas, seasonal produce and more will be available at extra-low prices to everyone, so shoppers can buy their essentials at the Co-op, even when money is tight.

A Program of

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

Sacramento-based strategic consulting firm.

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

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

capital for our new store while earning investment income. Early sales have been strong; see the Co-op website for details.

NEW OFFICERS & DIRECTORSThe Board has elected new officers. Joel Erb is president; Ann Richardson and Chris Tucker are vice presidents; and Steven Maviglio is secretary. All serve on the Boards Executive Committee. Chris Tucker was also re-elected treasurer.

Newly-elected Board members Michelle Mussuto and Mike Phillips began their terms in November. The Board certified the Election Committees report that certified their election

as well as passage of two Bylaw amendments. Only 8.6 percent of eligible owners cast valid ballots this year. The Board appreciates the work of our Election Committee, which oversaw this years election and provided valuable suggestions for next years contest.

Board meetings are held at 6 p.m. on the first Tuesday of every month in the Community Learning Center. Owner comment on Board business is always welcome at our Board meetings, both at the beginning of the meeting and at its conclusion. Quarterly owner meetings also provide opportunity for owners to raise any issue to the Board or the General Manager.

PROGRAM DONATIONS AUGUST- OCTOBER 15

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

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

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

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

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


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


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

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

FOOD SHARE

$740 $1,802 $85 $125 $2,970

L ast month, we warmly welcomed two new directors, Michelle Mussuto and Mike Phillips, to the Board, and said sad goodbyes to former directors Michelle Reynolds and Stacie Traylor. I am so grateful to my fellow directors and former directors for their time, energy and efforts. This is not their career; they are doing it because they care so much about this place where they buy bananas and bread, and they are taking on the responsibility we have as owners to govern this institution ourselves.

That said, being a director is not always thankless. Last year, a large group of employees from the Japan Consumer Cooperative (the central planning office for cooperatives throughout Japan) came to our store as part of a study mission to Northern California. As Vice President of the Board, and being proficient in Japanese, I was asked to welcome them. I spent the good part of that day working with our staff to introduce our guests to our store, and was cordially invited to come visit JCCO when I was next in Japan.

On holiday that April, I scheduled time to meet my new friends in Tokyo. I was shocked to find that they worked in a giant skyscraper in central Tokyo with the word Coop emblazoned proudly at the top. After learning about JCCOs efforts to assist tsunami victims, I was taken to a Japanese grocery cooperative. Store management followed me as I walked through the aisles hopefully showing the appropriate level of excitement.

Interestingly, many departments of the store were labeled in English to give them a foreign flair. I caused a scene when I tried to purchase strawberries and tea, as in Japan, only members are allowed to shop at co-ops. During my tour, I was asked philosophical questions about how the SNFC managed to thrive in the modern day as a single-store operation without home delivery and governed by a part-time Board. I did my best to answer in Japanese (and give credit to our management, staff and loyal owners).

I was then taken to a fancy dinner at a Chinese restaurant back in Central Tokyo with several Co-op executives, where they shared their fears of shrinking business due to the population decline in that country and their creative ideas to invigorate their cooperatives. Then, talking into the wee hours at an izakaya (small Japanese pub with a grill and sake) with my new friend Imai-san, we drew Japanese characters on cocktail napkins and argued about which were our favorites.

The JCCO group returned this year for another study tour, and Imai-san brought me a bottle of sake that he had carried with him on the long flight and bus ride just to share with me. It was a great moment. Serving on the Board of Directors introduced me to these new friends, and also reminded me that the SNFC is part of a global community of cooperatives, and that the work we do here has meaning outside of our region.

BOARD NOTESBOARD PERSPECTIVENew Competition, New Leadership Top Boards Agenda

Respectfully submitted,Steven Maviglio, Board Secretary

By Joel Erb, Board President

Owner Discount defined as the Owner Appreciation Day discount, Owner Dividend Day discount, monthly category discount, Seasonal Owner Bonus, and the 15% case discount.

Monthly Owner Investment includes new joins, investment installment payments, equity invested in the Call for Cash program, and withdrawals.

Return on Investment defined as the Owner Discount annualized and divided by the Current Owner Equity Investment.

New Joins in August - October 15 = 247

GROSSSALES

$7,694,105 $8,082,568+5.0%

AVG. DAILY CUSTOMER COUNT

2973 3040+2.3%

AVG. PURCHASEPER CUSTOMER

$28.42 $29.22+2.8%

OWNERDISCOUNT

$78,094 $80,982+3.7%

OWNERINVESTMENT, NET

$34,670 $36,634+5.7%

TOTAL CURRENTOWNER EQUITY

$2,222,113 $2,337,991+5.2%

RETURN ONINVESTMENT

14.1 % 13.9 %

-1.4%

TOTAL PREFERREDSHARES

$1,500,000 $1,643,000+9.5%

TOTAL NUMBER OFCURRENT OWNERS

8,102 8,394+3.6%

AUG.- OCT. 14 AUG.-OCT. 15

BOARD BUS INE S S


creo

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

Sacramento-based strategic consulting firm.

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

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

capital for our new store while earning investment income. Early sales have been strong; see the Co-op website for details.

NEW OFFICERS & DIRECTORSThe Board has elected new officers. Joel Erb is president; Ann Richardson and Chris Tucker are vice presidents; and Steven Maviglio is secretary. All serve on the Boards Executive Committee. Chris Tucker was also re-elected treasurer.

Newly-elected Board members Michelle Mussuto and Mike Phillips began their terms in November. The Board certified the Election Committees report that certified their election

as well as passage of two Bylaw amendments. Only 8.6 percent of eligible owners cast valid ballots this year. The Board appreciates the work of our Election Committee, which oversaw this years election and provided valuable suggestions for next years contest.

Board meetings are held at 6 p.m. on the first Tuesday of every month in the Community Learning Center. Owner comment on Board business is always welcome at our Board meetings, both at the beginning of the meeting and at its conclusion. Quarterly owner meetings also provide opportunity for owners to raise any issue to the Board or the General Manager.

PROGRAM DONATIONS AUGUST- OCTOBER 15

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


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

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

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


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


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

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

FOOD SHARE

$740 $1,802 $85 $125 $2,970

L ast month, we warmly welcomed two new directors, Michelle Mussuto and Mike Phillips, to the Board, and said sad goodbyes to former directors Michelle Reynolds and Stacie Traylor. I am so grateful to my fellow directors and former directors for their time, energy and efforts. This is not their career; they are doing it because they care so much about this place where they buy bananas and bread, and they are taking on the responsibility we have as owners to govern this institution ourselves.

That said, being a director is not always thankless. Last year, a large group of employees from the Japan Consumer Cooperative (the central planning office for cooperatives throughout Japan) came to our store as part of a study mission to Northern California. As Vice President of the Board, and being proficient in Japanese, I was asked to welcome them. I spent the good part of that day working with our staff to introduce our guests to our store, and was cordially invited to come visit JCCO when I was next in Japan.

On holiday that April, I scheduled time to meet my new friends in Tokyo. I was shocked to find that they worked in a giant skyscraper in central Tokyo with the word Coop emblazoned proudly at the top. After learning about JCCOs efforts to assist tsunami victims, I was taken to a Japanese grocery cooperative. Store management followed me as I walked through the aisles hopefully showing the appropriate level of excitement.

Interestingly, many departments of the store were labeled in English to give them a foreign flair. I caused a scene when I tried to purchase strawberries and tea, as in Japan, only members are allowed to shop at co-ops. During my tour, I was asked philosophical questions about how the SNFC managed to thrive in the modern day as a single-store operation without home delivery and governed by a part-time Board. I did my best to answer in Japanese (and give credit to our management, staff and loyal owners).

I was then taken to a fancy dinner at a Chinese restaurant back in Central Tokyo with several Co-op executives, where they shared their fears of shrinking business due to the population decline in that country and their creative ideas to invigorate their cooperatives. Then, talking into the wee hours at an izakaya (small Japanese pub with a grill and sake) with my new friend Imai-san, we drew Japanese characters on cocktail napkins and argued about which were our favorites.

The JCCO group returned this year for another study tour, and Imai-san brought me a bottle of sake that he had carried with him on the long flight and bus ride just to share with me. It was a great moment. Serving on the Board of Directors introduced me to these new friends, and also reminded me that the SNFC is part of a global community of cooperatives, and that the work we do here has meaning outside of our region.

BOARD NOTESBOARD PERSPECTIVENew Competition, New Leadership Top Boards Agenda

Respectfully submitted,Steven Maviglio, Board Secretary

By Joel Erb, Board President

Owner Discount defined as the Owner Appreciation Day discount, Owner Dividend Day discount, monthly category discount, Seasonal Owner Bonus, and the 15% case discount.

Monthly Owner Investment includes new joins, investment installment payments, equity invested in the Call for Cash program, and withdrawals.

Return on Investment defined as the Owner Discount annualized and divided by the Current Owner Equity Investment.

New Joins in August - October 15 = 247

GROSSSALES

$7,694,105 $8,082,568+5.0%

AVG. DAILY CUSTOMER COUNT

2973 3040+2.3%

AVG. PURCHASEPER CUSTOMER

$28.42 $29.22+2.8%

OWNERDISCOUNT

$78,094 $80,982+3.7%

OWNERINVESTMENT, NET

$34,670 $36,634+5.7%

TOTAL CURRENTOWNER EQUITY

$2,222,113 $2,337,991+5.2%

RETURN ONINVESTMENT

14.1 % 13.9 %

-1.4%

TOTAL PREFERREDSHARES

$1,500,000 $1,643,000+9.5%

TOTAL NUMBER OFCURRENT OWNERS

8,102 8,394+3.6%

AUG.- OCT. 14 AUG.-OCT. 15

BOARD BUS INE S S

5THE FORK WINTER 2016

creo


cooking together

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

VINAIGRETTE :

/ c. KATZ Late Harvest Sauvignon Blanc Vinegar1 t. sea salt1 clove garlic, put through a press1 c. bulk extra virgin olive oil

SALAD:

greens (romaine, arugula, oak leaf, baby gems, endive), torn, washed and spun dry

carrots, grated or cut into ribbons with a peelertoasted sunflower or pumpkin seeds or nutsfresh or dried fruit (apple or pear slices, pomegranate seeds, dried currants, blueberries or cranberries)

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

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

Tilapia Tacos1) Sprinkle spice mixture and pepper liberally on both sides of the fish.

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

3) Mix avocado, salt, pepper and lime juice to make the guacamole.

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

2 T. olive oil t. each garlic powder, cumin, oregano, sea salt, mixed together

Freshly ground pepper3 8-oz. tilapia filletsCorn tortillas, warmedShredded cabbageSalsa

GUACAMOLE2 avocados, mashed with a fork

Salt and freshly ground pepper

1 lime, juiced

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

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

The desire to connect with others and feel a sense of belonging are innate to all humans. As Bren Brown writes in her bestselling book Daring Greatly, Connection is why we are here.

We are hardwired to connect with others; its what gives purpose and meaning to our lives.

There is plenty of joy to be had from creating a meal all by yourself. But cooking and enjoying a meal with friends and loved ones is one of the best ways to satisfy our fundamental desire for connection.

Any recipe has the potential to make for a great gathering. Weve included a few here that are espe-cially good for a group, with suggestions for ways to get the kids involved.

Children naturally want to help in the kitchen, but it can be a bit tricky. Jobs that are good for the kids have a . Kids can contribute to every meal by setting and clearing the table. Young children can remove fresh herbs from stems, tear greens for a salad, mash avocado, and mix spices together. Older kids can put garlic through a press, measure ingredi-ents, and juice citrus. Children of all ages love to push the buttons on the blender or food processor!

These dishes are great for families and can be made with ingredients from the Co-ops Essentials Programquality items offered at significantly reduced prices every day. These ingredients are indicated with in the recipes here. More recipes and information are at sacfood.coop/essentials.

Soups are satisfy-ing dishes that can be enjoyed by the whole family. Serve this one with any of the grilled cheese sandwiches on page 11 or with a Family Salad.

4 T. unsalted butter1 T. fresh thyme leaves, picked off of stem

1 medium onion, chopped

2 garlic cloves, put through a press

c. tomato paste2 28-ounce cans whole tomatoes

4 c. broth c. heavy creamKosher salt, freshly ground pepper

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

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

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

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

"We are

hardwired to

connect with

others; its

what gives

purpose and

meaning to

our lives.

Bren Brown

S EASONAL CU I S INE

creo

THE FORK WINTER 2016 7

cooking together

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

VINAIGRETTE :

/ c. KATZ Late Harvest Sauvignon Blanc Vinegar1 t. sea salt1 clove garlic, put through a press1 c. bulk extra virgin olive oil

SALAD:

greens (romaine, arugula, oak leaf, baby gems, endive), torn, washed and spun dry

carrots, grated or cut into ribbons with a peelertoasted sunflower or pumpkin seeds or nutsfresh or dried fruit (apple or pear slices, pomegranate seeds, dried currants, blueberries or cranberries)

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

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

Tilapia Tacos1) Sprinkle spice mixture and pepper liberally on both sides of the fish.

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

3) Mix avocado, salt, pepper and lime juice to make the guacamole.

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

2 T. olive oil t. each garlic powder, cumin, oregano, sea salt, mixed together

Freshly ground pepper3 8-oz. tilapia filletsCorn tortillas, warmedShredded cabbageSalsa

GUACAMOLE2 avocados, mashed with a fork

Salt and freshly ground pepper

1 lime, juiced

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

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

The desire to connect with others and feel a sense of belonging are innate to all humans. As Bren Brown writes in her bestselling book Daring Greatly, Connection is why we are here.

We are hardwired to connect with others; its what gives purpose and meaning to our lives.

There is plenty of joy to be had from creating a meal all by yourself. But cooking and enjoying a meal with friends and loved ones is one of the best ways to satisfy our fundamental desire for connection.

Any recipe has the potential to make for a great gathering. Weve included a few here that are espe-cially good for a group, with suggestions for ways to get the kids involved.

Children naturally want to help in the kitchen, but it can be a bit tricky. Jobs that are good for the kids have a . Kids can contribute to every meal by setting and clearing the table. Young children can remove fresh herbs from stems, tear greens for a salad, mash avocado, and mix spices together. Older kids can put garlic through a press, measure ingredi-ents, and juice citrus. Children of all ages love to push the buttons on the blender or food processor!

These dishes are great for families and can be made with ingredients from the Co-ops Essentials Programquality items offered at significantly reduced prices every day. These ingredients are indicated with in the recipes here. More recipes and information are at sacfood.coop/essentials.

Soups are satisfy-ing dishes that can be enjoyed by the whole family. Serve this one with any of the grilled cheese sandwiches on page 11 or with a Family Salad.

4 T. unsalted butter1 T. fresh thyme leaves, picked off of stem

1 medium onion, chopped

2 garlic cloves, put through a press

c. tomato paste2 28-ounce cans whole tomatoes

4 c. broth c. heavy creamKosher salt, freshly ground pepper

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

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

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


"We are

hardwired to

connect with

others; its

what gives

purpose and

meaning to

our lives.

Bren Brown

S EASONAL CU I S INE

creo

weetwater Creek whole chickens are new to the Co-op as a part of The Essentials Program available for the everyday low price of $1.99 per pound. Sweetwater Creek is a division of

Pitman Farms, the same farm that brings us Marys poultry. Like all the chicken we sell at the Co-op, these are air-

chilled, meaning they are cooled down with air, rather than water, after processing. This method makes for a bird with

more flavor and less water; it saves thousands of gallons of water each day and greatly improves food safety.

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

2 chicken thighs & drumsticks, bone in, skin on

3 T. Pacific Sun olive oil3 cloves garlic, minced c. Field Day Organic Chicken Broth, or homemade stock

2 T. Katz Late Harvest Zinfandel Vinegar

1 15 oz. can whole tomatoes

c. pitted Kalamata olives, roughly chopped

1 T. fresh thyme, stems removed or 1 t. herbes de Provence

Salt & pepper to taste

1) Season chicken with salt & pepper

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

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

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

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

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

PROVENAL STYLE CHICKEN LEGS1) Place the breasts between two sheets of parchment paper and then in a large plastic bag and pound until inch thick.

2) Season with salt & pepper

3) Add ghee to a saut pan over medium heat. Cook breasts in fat for 2 minutes per side until springy to the touch and the juices run clear with no pink.

4) Remove chicken to a clean platter and cover to keep warm

5) Add shallots, stirring until theyre soft. Deglaze the pan by pouring in the wine and stock and bring to a boil until the sauce thickens

6) Spoon the sauce over the chicken and sprinkle fresh herbs on top

2 boneless skinless chicken breasts

2 T. Ancient Organics Ghee (clarified butter)

1 shallot, finely chopped

1 c. Field Day Organic Chicken Broth, or homemade stock

c. dry white wine

1 T. finely chopped fresh tarragon (thyme is a fine substitute)

Salt and pepper to taste

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


QUICK CHICKEN BREAST SAUT

F I SH , MEAT & POULTRY


rich and melty grilled cheese sandwich is one of lifes great pleasures. Even the humblest loaf of bread, the simplest cheddar and a little butter

make a fabulous treat on a chilly day, but why not let your creative juices flow? Within a few steps from the Co-ops Olive & Antipasti Bar lie limitless possibilities for grilled cheese inspirationfreshly baked breads, cheeses from around the world, fruits, vegetables and thinly sliced meats are all within sight. Not to mention what is on, above and under the Olive Bar itselfarti-choke hearts, roasted tomatoes, tapenade, onion jam, fig spread and more!

Here are some of our favorite combinations, along with suggestions for accompanying libations.

Firm cheeses can be grated for fast, uniform melting. Other cheeses, like marinated feta, are spreadable, and mozzarella can be sliced.

Have your sandwich ready to go, with all the fillings stacked on one slice, and the other slice of bread on top.

Heat about a teaspoon of salted butter in a cast-iron or nonstick skillet over medium-low heat. Or use a panini press and omit the butter.

Press the sandwich slightly and place it in the skillet. Cook on medium- low heat (dont rush it!) until golden on the bottom, 3 to 5 minutes.

Flip the sandwich, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

the basics

GRUYRE AND APPLE

1665 Gruyre,thin slices of one Pink Lady appleand Friend in Cheeses Jam Co. Onion Jam on The Baker and The Cakemaker Meyer Lemon Rosemary Levain

Hint: Slather the onion jam on one side of the bread before you build the sandwich.

Pair: New Glory Farmhouse French Saison

TRIPLE SPANISH GRILLED CHEESE

Artequeso Manchego Semi- Curado , Quesos Corcuera Campo de Montalban and Drunken Goat with Divina Roasted Tomatoes (You will love these for their intense flavor. Find them in bulk on the olive bar) on Village Bakery Barbari Bread.

Pair: San Chez Signature Red Tempranillo Syrah

PARMESAN-CRUSTED GRILLED HAM AND CHEESE

Parmigiano-Reggiano, Applegate Organics Uncured Black Forest Ham, Mt. Sterling Raw Goat Milk Cheddar, Dalmatia Fig Spread on Sacramento Baking Company Sliced Sourdough

Hint: Sprinkle freshly grated Parmigiano-Reggiano on the outside of both pieces of the bread as it cooks for a crunchy cheesy exterior.

Pair: Sonoma Cider The Anvil Bourbon Barrel Cider

MEDITERRANEAN GRILLED CHEESE

Yarra Valley Marinated Feta, Calabro Whole Milk Mozzarella, Divina Tapenade, marinated artichoke hearts, fresh baby spinach on Acme Bread Co. Whole Grain Bread

Pair: Montevina Barbera

variations on a theme

C lover must be one of the most recog-nizable brands in Northern California, thanks to its spokescow, Clo. She can be seen on billboards with an endless arsenal of cute puns. So whats behind that clever cow? Theres a lot more to Clover than Clo!

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

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

American Humane Societys animal welfare standards and our sustainability standards. These standards helped Clover become the first dairy in the United States to be certified by the American Humane Associations ani-mal welfare program in 2000.

Taking a StandWhen Monsanto first approached dairies to convince farmers to try its new drug rBST/rBGH to increase milk production, Dan Ben-edetti was skeptical. He wondered what the drug would do to the cows, and in turn to the people who drank the milk. He knew that ultimately Clovers customers wouldnt want it, so he declined. It wasnt a hard decision to make, and it helped differentiate the Clover brand from the rest of the herd. (Of course none of the dairy at the Co-op is from cows that have been treated with rBST/rBGH!)

Great ProductsA blind taste test led Oakland-based Blue Bottle Coffee to choose Clover milk for its New Orleans Iced Coffee. Its local, super high quality, and delicious! You can find it in the Co-ops refrigerated beverage case.

A wide variety of Clover products is available at the Co-op, including fluid milk, cream, kefir, butter, cheese, yogurt and eggs. Organic and conventional options are available for most products, and all of them conform to the companys high standards.

Clover cares about their cows and their local dairy families, and they care about your family too!

CLOVER STORNETTADairy that Makes a Difference

GROCERY WINE , B E ER & CHEE SE

10 THE FORK WINTER 2016

creo

rich and melty grilled cheese sandwich is one of lifes great pleasures. Even the humblest loaf of bread, the simplest cheddar and a little butter

make a fabulous treat on a chilly day, but why not let your creative juices flow? Within a few steps from the Co-ops Olive & Antipasti Bar lie limitless possibilities for grilled cheese inspirationfreshly baked breads, cheeses from around the world, fruits, vegetables and thinly sliced meats are all within sight. Not to mention what is on, above and under the Olive Bar itselfarti-choke hearts, roasted tomatoes, tapenade, onion jam, fig spread and more!

Here are some of our favorite combinations, along with suggestions for accompanying libations.

Firm cheeses can be grated for fast, uniform melting. Other cheeses, like marinated feta, are spreadable, and mozzarella can be sliced.

Have your sandwich ready to go, with all the fillings stacked on one slice, and the other slice of bread on top.

Heat about a teaspoon of salted butter in a cast-iron or nonstick skillet over medium-low heat. Or use a panini press and omit the butter.

Press the sandwich slightly and place it in the skillet. Cook on medium- low heat (dont rush it!) until golden on the bottom, 3 to 5 minutes.

Flip the sandwich, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

the basics

GRUYRE AND APPLE

1665 Gruyre,thin slices of one Pink Lady appleand Friend in Cheeses Jam Co. Onion Jam on The Baker and The Cakemaker Meyer Lemon Rosemary Levain

Hint: Slather the onion jam on one side of the bread before you build the sandwich.

Pair: New Glory Farmhouse French Saison

TRIPLE SPANISH GRILLED CHEESE

Artequeso Manchego Semi- Curado , Quesos Corcuera Campo de Montalban and Drunken Goat with Divina Roasted Tomatoes (You will love these for their intense flavor. Find them in bulk on the olive bar) on Village Bakery Barbari Bread.

Pair: San Chez Signature Red Tempranillo Syrah

PARMESAN-CRUSTED GRILLED HAM AND CHEESE

Parmigiano-Reggiano, Applegate Organics Uncured Black Forest Ham, Mt. Sterling Raw Goat Milk Cheddar, Dalmatia Fig Spread on Sacramento Baking Company Sliced Sourdough

Hint: Sprinkle freshly grated Parmigiano-Reggiano on the outside of both pieces of the bread as it cooks for a crunchy cheesy exterior.

Pair: Sonoma Cider The Anvil Bourbon Barrel Cider

MEDITERRANEAN GRILLED CHEESE

Yarra Valley Marinated Feta, Calabro Whole Milk Mozzarella, Divina Tapenade, marinated artichoke hearts, fresh baby spinach on Acme Bread Co. Whole Grain Bread

Pair: Montevina Barbera

variations on a theme

C lover must be one of the most recog-nizable brands in Northern California, thanks to its spokescow, Clo. She can be seen on billboards with an endless arsenal of cute puns. So whats behind that clever cow? Theres a lot more to Clover than Clo!

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

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

American Humane Societys animal welfare standards and our sustainability standards. These standards helped Clover become the first dairy in the United States to be certified by the American Humane Associations ani-mal welfare program in 2000.

Taking a StandWhen Monsanto first approached dairies to convince farmers to try its new drug rBST/rBGH to increase milk production, Dan Ben-edetti was skeptical. He wondered what the drug would do to the cows, and in turn to the people who drank the milk. He knew that ultimately Clovers customers wouldnt want it, so he declined. It wasnt a hard decision to make, and it helped differentiate the Clover brand from the rest of the herd. (Of course none of the dairy at the Co-op is from cows that have been treated with rBST/rBGH!)

Great ProductsA blind taste test led Oakland-based Blue Bottle Coffee to choose Clover milk for its New Orleans Iced Coffee. Its local, super high quality, and delicious! You can find it in the Co-ops refrigerated beverage case.

A wide variety of Clover products is available at the Co-op, including fluid milk, cream, kefir, butter, cheese, yogurt and eggs. Organic and conventional options are available for most products, and all of them conform to the companys high standards.

Clover cares about their cows and their local dairy families, and they care about your family too!

CLOVER STORNETTADairy that Makes a Difference

GROCERY WINE , B E ER & CHEE SE


creo


One reason many people choose organically grown food is for their healthand thats a great reason. It just makes sense that food grown with fewer chemicals must be better for our bodies. Choosing organic for your own body is the ultimate in act locallybut the benefits of choosing organic go a lot wider than that!

California citrus is a ubiquitous sight during the winter months, and those woven red bags can seem like a great bargain. Conventionally grown citrus typically comes from vast monocrop orchards that are void of any other life besides the trees. Soil is compacted and sprayed with herbicides to kill any weeds. The trees themselves are sprayed with pes-ticides to rid the fruit of the pest that does the most damage to citrusscale. The chemical sprays run off the compacted soil, polluting the water.

Organic growers typically operate a lot differently. Cover crops grow between rows of trees, allowing water to penetrate the ground rather than run off. Chemicals are not used to control weeds or insects.

Capay Valley citrus grower John Ceteras of Blue Heron Farm uses an organically approved diluted oil that suffocates the scale rather than poisoning it. He has experimented with releasing wasps that eat the scale, too, but ants farm the scale for the sweet nectar they produce, and the ants attack the wasps when they go after the scale. John has found that the oil works better in his orchardas long as he hits the scale just right!

The result of careful management like this is an orchard rich in biodiversity, and fruit that is good for you and good for the planet!

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

2 grapefruits 1 t. freshly grated ginger, optional

2 T. maple syrup

1) Preheat broiler

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

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

4) Sprinkle about 1 T. of the mixture on each half. Broil for 7-9 minutes (keep an eye on them so they dont burn).

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

BROILED GRAPEFRUITEasy, delicious and beautiful for brunch or dessert


AVGOLEMONO SOUP

4 c. chicken broth2 c. water c. long grain rice6 c. packed spinach leaves, finely chopped

4 large eggs/ c. fresh lemon juice

1) In a saucepan combine the broth and the water and bring to a boil. Add the rice, lower the heat, and simmer the mix-ture, covered, for 20 minutes.

2) Add the spinach and sim-mer the mixture, uncovered, for 2 minutes.

3) In a small bowl whisk to-gether the eggs and the lemon juice, ladle in 1 cup of the hot broth mixture and whisk. Pour the egg mixture into the pan.

4) Heat the soup over low heat, stirring constantly, until it is very hot and thickened, but do not let it boil.

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

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

Farmer and the Chef

Meet John and Gretchen Ceteras of Blue Heron Farm

and enjoy their delicious oranges in a dinner created

by Chef Ame Harrington.

Orange, Watercress & Radish Salad

Pan Seared Scallops with Orange Beurr e Blanc, Pommes Anna,

Chive Oil, Arugula & Orange Almond Picada

Orange Ginger Ricotta Tartregister sacfood.coop

ORGANIC its worth it!

The Sacramento Natural Foods Co-op is now your Locally-Owned, Certified Organic Retailer!

As a leader in the Farm-to-Fork and Organic movements for over 40 years, weve raised the bar again! Our all- organic Produce Department has now received California Certified Organic Farmers (CCOF) Certified Organic Retailer status. Learn more at sacfood.coop/organic certification.

NEW!

FENNEL & ORANGE SALAD with Toasted Pistachios & Citrus Vinaigrette

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

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

3) Arrange the escarole, oranges, fennel and onion on a platter.

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

5 oranges, any variety (its fun to mix in some blood oranges when available)

1 head escarole, leaves torn into pieces

1 small fennel bulb, plus some of the fronds

small red onion c. toasted, chopped pistachios

VINAIGRETTE c. extra virgin olive oilzest & juice from one orange

2 T. KATZ Honey Viognier Vinegar

1 t. sea salt


CITRUS recipes

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

PRODUCE

creo

THE FORK WINTER 2016 13

One reason many people choose organically grown food is for their healthand thats a great reason. It just makes sense that food grown with fewer chemicals must be better for our bodies. Choosing organic for your own body is the ultimate in act locallybut the benefits of choosing organic go a lot wider than that!

California citrus is a ubiquitous sight during the winter months, and those woven red bags can seem like a great bargain. Conventionally grown citrus typically comes from vast monocrop orchards that are void of any other life besides the trees. Soil is compacted and sprayed with herbicides to kill any weeds. The trees themselves are sprayed with pes-ticides to rid the fruit of the pest that does the most damage to citrusscale. The chemical sprays run off the compacted soil, polluting the water.

Organic growers typically operate a lot differently. Cover crops grow between rows of trees, allowing water to penetrate the ground rather than run off. Chemicals are not used to control weeds or insects.

Capay Valley citrus grower John Ceteras of Blue Heron Farm uses an organically approved diluted oil that suffocates the scale rather than poisoning it. He has experimented with releasing wasps that eat the scale, too, but ants farm the scale for the sweet nectar they produce, and the ants attack the wasps when they go after the scale. John has found that the oil works better in his orchardas long as he hits the scale just right!

The result of careful management like this is an orchard rich in biodiversity, and fruit that is good for you and good for the planet!

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

2 grapefruits 1 t. freshly grated ginger, optional

2 T. maple syrup

1) Preheat broiler

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

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

4) Sprinkle about 1 T. of the mixture on each half. Broil for 7-9 minutes (keep an eye on them so they dont burn).

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

BROILED GRAPEFRUITEasy, delicious and beautiful for brunch or dessert


AVGOLEMONO SOUP

4 c. chicken broth2 c. water c. long grain rice6 c. packed spinach leaves, finely chopped

4 large eggs/ c. fresh lemon juice

1) In a saucepan combine the broth and the water and bring to a boil. Add the rice, lower the heat, and simmer the mix-ture, covered, for 20 minutes.

2) Add the spinach and sim-mer the mixture, uncovered, for 2 minutes.

3) In a small bowl whisk to-gether the eggs and the lemon juice, ladle in 1 cup of the hot broth mixture and whisk. Pour the egg mixture into the pan.

4) Heat the soup over low heat, stirring constantly, until it is very hot and thickened, but do not let it boil.

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

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

Farmer and the Chef

Meet John and Gretchen Ceteras of Blue Heron Farm

and enjoy their delicious oranges in a dinner created

by Chef Ame Harrington.

Orange, Watercress & Radish Salad

Pan Seared Scallops with Orange Beurr e Blanc, Pommes Anna,

Chive Oil, Arugula & Orange Almond Picada

Orange Ginger Ricotta Tartregister sacfood.coop

ORGANIC its worth it!

The Sacramento Natural Foods Co-op is now your Locally-Owned, Certified Organic Retailer!

As a leader in the Farm-to-Fork and Organic movements for over 40 years, weve raised the bar again! Our all- organic Produce Department has now received California Certified Organic Farmers (CCOF) Certified Organic Retailer status. Learn more at sacfood.coop/organic certification.

NEW!

FENNEL & ORANGE SALAD with Toasted Pistachios & Citrus Vinaigrette

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

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

3) Arrange the escarole, oranges, fennel and onion on a platter.

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

5 oranges, any variety (its fun to mix in some blood oranges when available)

1 head escarole, leaves torn into pieces

1 small fennel bulb, plus some of the fronds

small red onion c. toasted, chopped pistachios

VINAIGRETTE c. extra virgin olive oilzest & juice from one orange

2 T. KATZ Honey Viognier Vinegar

1 t. sea salt


CITRUS recipes

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

PRODUCE

creo

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

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

MYCHELLE REVITALIZING NIGHT CREAM

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

MYCHELLE MAGNOLIA FRESH EYES

Refresh your eyes with this gel that features peptides and caffeine to reduce puffiness and brighten the skin under your eyesno more dark circles!

ANDALOU NATURALS AGE DEFYING HAIR SYSTEM

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

GARDEN OF LIFE DR. FORMULATED SUPPLEMENTS

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

AURA CACIA AROMATHERAPY BATH

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

ALAFFIA COFFEE & SHEA CAF AU LAIT BODY LOTION

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

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

R O U T I N ER E F R E S H

Wellness DaySATURDAY, JANUARY 23 / 10AM4PM

As the seasons change, so do we, and so do our needs. Spring is the time of releasing; summer is the time to purify and build; autumn is a time of gathering and winter is a time of storing.

After the overindulgences of the holidays, it may be tempting to start the New Year with a strict cleanse and strenuous exercise. These penance diets often revolve around eating cold raw foods like salads or juices, but this typical detox is not ideal for the colder months. In fact, these practices are the exact opposite of seasonal living. Winter is a time of rest and nourishment, not a time of elimination and purging.

If you do feel the need to cleanse at this time of year, nourish yourself with whole unprocessed foods, adapt to seasonal eating, and simplify your lifestyle while envisioning these changes for the long term.

The following tips may help you to embrace the natural rhythms of winter and welcome the internal warmth and stillness of the season.

EATING WITH THE SEASONS Meals should be simple and nutrient dense. Load up on winters bounty: citrus fruits, root veggies and cruciferous vegetables like dark leafy greens. Add healthy fats and proteins like olive oil, coconut oil, avocados, and eggs.

HYDRATE Water is essential in promoting digestion and moving waste out of the system. Room tem-perature water is best, try it with a squeeze of lemon, and enjoy plenty of hot herbal teas.

WARMING FROM THE INSIDE OUT Winter months are all about warming chai teas, spicy soups and herbs that help to nourish and sustain your energy. You can still include things like smoothies and salads if you like, but either try to limit them or consume them at room temperature.

MOVEMENT Exercise is important to help circulate blood and promote balance. Dont push too hard, but incorporate daily, gentle movements that you enjoy.

REDUCING GLUTEN Removing this common allergen and poten-tially inflammatory food can make room on your plate for more nutrient-dense foods. Try eliminating all processed grains and choosing whole grains like quinoa, millet and brown rice instead.

MINIMIZING SUGAR Replace processed sugar with more natural sugars such as fruits (dates are a great option), and add small amounts of honey or maple syrup to beverages or dishes if needed.

LIMITING SCREEN TIME If you feel like screens are taking over your life, consider limiting the time you spend with them. Replace that time with something you lovestart a new hobby, dust off your guitar, join a book club, volunteer your time, make more dates with friends.

SLEEP Now is the time to cozy up and catch some extra zzzs.

WELLNES S


creo

wh

On New Years Day, 2016, we are

introducing Benets with Friends,

part of our new Co-op Ambassadors

program. To say thanks for every

new owner you refer, the Co-op will

give you a $25 gift card.

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

Receive a $25 Co-op Gift CardWhen You Refer a NewCo-op Owner

T he Sacramento Cooperative Community Fund (SCCF) is an endowment fund founded in 2001. Each spring the SCCF awards micro-grants to local non-profit or cooperative organizations to fund qualifying projects.

This years grant process will begin on March 1. Application forms will be available on the Co-ops website and at the Customer Service Desk. Detailed criteria and eligibility information are available at sacfood.coop/sccf.

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

The senior population in Sacramento County is growing and expected to increase by 100-149% by 2020. Many

seniors lost assets during the recession, adding to the strong concern about this growing populations well-being. Along with increases in cost of living, there is an epidemic of senior food insecurity throughout California. Nearly half of all seniors in Sacramento County dont have enough income to meet the most basic of expenses. Free nutrition and cooking classes can help give seniors some of the tools they need to take care of themselves.

Offering Co-op Community Kitchen classes to seniors is just another way that the Co-op can bolster our community members access to healthy foods and offer important tools to help them to eat well. We are excited about this new partnership and look forward to our upcoming classes for seniors.

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

PRE-REGISTER AT SACFOOD.COOP

FEBRUARYSATURDAY202 - 3:30pm FREE

SA

C RAM E NTO

NA

TUR A L F O O DS

CO

- OP

Walk

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

CO -OP IN THE COMMUN ITYCOOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MOREOur Cooking Class program offers something for everyoneCooking 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.coop

By Phone 916 868-6399 weekdays from 9 am to 5 pm

CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable with less than a 48-hour cancellation notice.

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.

V

Indicates a seasonal dinner

hands-on class, otherwise all classes are demonstration.

a vegetarian menu

a vegan menu

a gluten-free menu

a class where students must be 21 years or older.


creo

wh

On New Years Day, 2016, we are

introducing Benets with Friends,

part of our new Co-op Ambassadors

program. To say thanks for every

new owner you refer, the Co-op will

give you a $25 gift card.

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

Receive a $25 Co-op Gift CardWhen You Refer a NewCo-op Owner

T he Sacramento Cooperative Community Fund (SCCF) is an endowment fund founded in 2001. Each spring the SCCF awards micro-grants to local non-profit or cooperative organizations to fund qualifying projects.

This years grant process will begin on March 1. Application forms will be available on the Co-ops website and at the Customer Service Desk. Detailed criteria and eligibility information are available at sacfood.coop/sccf.

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

The senior population in Sacramento County is growing and expected to increase by 100-149% by 2020. Many

seniors lost assets during the recession, adding to the strong concern about this growing populations well-being. Along with increases in cost of living, there is an epidemic of senior food insecurity throughout California. Nearly half of all seniors in Sacramento County dont have enough income to meet the most basic of expenses. Free nutrition and cooking classes can help give seniors some of the tools they need to take care of themselves.

Offering Co-op Community Kitchen classes to seniors is just another way that the Co-op can bolster our community members access to healthy foods and offer important tools to help them to eat well. We are excited about this new partnership and look forward to our upcoming classes for seniors.

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

PRE-REGISTER AT SACFOOD.COOP

FEBRUARYSATURDAY202 - 3:30pm FREE

SA

C RAM E NTO

NA

TUR A L F O O DS

CO

- OP

Walk

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

CO -OP IN THE COMMUN ITYCOOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MOREOur Cooking Class program offers something for everyoneCooking 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.coop

By Phone 916 868-6399 weekdays from 9 am to 5 pm

CANCELLATION POLICY: Fee is nonrefundable and classes ar

sacramento natural foods co-op winter issue of the fork

Documents