Symbiotic Sustenance - BriarPatch Co-op

Heart health 

The truth 

about 

fats 

By Cherie Calbom, M.S. 

We’ve survived the era of lowfat 

diets and learned about 

the health problems they create, but 

the media still attempts to guide our 

thinking that fats can make us fat 

and cholesterol causes heart disease. 

The truth is that fats play an 

important role in our body’s health 

and some of them can even help 

us lose weight. Unfortunately, we 

consume too few of the healthy 

fats, and too many of the unhealthy, 

man-made versions. 

INSIDE 

Continued on page 11 

Shopping for Special Diets .....2 

What’s New in the Patch .........3 

Farm Fresh & 

Fermented ......................... 4-5 

Joe Meade, Wendy Van Wagner, and brother Tim Van Wagner are partners in preservation, teaming up to make the In The 

Kitchen brand line of fermented vegetables. Tim (right) grows the vegetables locally, and Wendy and Joe put them up in jars 

for sale at BriarPatch and other local stores. Photos by Akim Aginsky. 

Friday Food 

Film Series ......................6-7 

Cooking Classes 

@ In The Kitchen .......... 8-9 

GE Alfalfa 

Challenges Organics .....10 

Heart Health Section 

The Truth About Fats .... 11-13 

Nurture your heart ......14 

Symbiotic 

Sustenance 

Smart Chicken® 

demystified ...................... 15 

Co-op Reports ...............16-18 

CoFed: helping 

campus co-ops .......... 19-20

2 February/March 2011 The Vine, BriarPatch’s Community Newsletter 

Remembering Steve Thomas 

BriarPatch staff 

and shoppers 

lost a dear, dear 

f r iend w it h t he 

passing away of 

Steve Thomas on 

January 13, 2011. 

Steve contributed 

friendliness and 

hard work to the Coop 

for 25 years. He 

volunteered when 

he first moved to the 

area in 1983, newly 

married to Hilary Dart. In the early 1990s 

he joined as staff in the bulk department, 

where he was well known and loved for 

freely sharing samples, smiles, and hugs. 

Steve was an enthusiastic husband, 

friend, concertgoer, and world traveler. 

One BriarPatch co-worker expressed 

the sentiments of many: “I feel blessed 

to have known and worked with such 

1954 - 2011 

The Vine 

BriarPatch Co-op’s 

Community Newsletter 

a k i nd spi r ited, 

generous and lifeloving 

individual. I 

have great memories 

of Steve sharing 

t ravel adventure 

stories along with 

some really delicious 

cookies.” 

M e m o r i a l 

contributions may 

be made to Hospice 

of the Foothills. 

Cards for Steve’s 

family may be left for Hilary Dart at 

BriarPatch or mailed to 14945 Christmas 

Tree Lane, Grass Valley, 95945. 

A celebration of Steve’s life will be held 

on Sunday, February 13 from 3:00 to 6:00 

p.m. at the Union Square Building at 151 

Mill Street in downtown Grass Valley. 

Potluck, please bring appetizers or a 

favorite dish; no alcohol. 

Volunteers needed for help in the store 

Br i a rPatch i s s e e k i ng ow ner 

v o l u n t e e r s f o r p r o d u c t 

demonstrations, bagging, watering 

plants, and especially for cleaning. 

Volunteers earn a 10% discount on 

purchases by working six hours per 

month for each adult in the household 

(3 hours for seniors 62 and older). 

To sign up as a volunteer, pick up 

an application and information at the 

customer service window. Questions? 

Contact Hilary at 272-5333 ext. 134 or 

hilaryd@briarpatch.coop. 

Keep up with the Patch 

www.briarpatch.coop 

www.facebook.com/briarpatchcoop 

www.twitter.com/briarpatchcoop 

Community Connections 

Published bimonthly by 

BriarPatch Co-op 

290 Sierra College Drive, Suite A 

Grass Valley, CA 95945 

530-272-5333 fax 530-272-1204 

www.briarpatch.coop 

On a special diet? 

We’ve got a list for you 

Whether you’re starting or 

sticking with a special diet, 

BriarPatch can help. We’ve updated 

our Special Diet Food Lists for 

2011 and they are available at the 

Special Order/Co-op Corner near the 

customer service window. They’re 

also online at www.briarpatch.coop/ 

pages/special_diet.html. 

Letters from readers 

Give and live 

We’ve got lists of: 

• No and Low Salt Foods 

• Raw Foods 

• Vegan Foods 

• Whole Grain Foods 

• Wheat and Gluten Free Foods 

• Lower Calorie Foods 

• Baby Food 

Sincere thanks for using my article to recycle and reuse Christmas cards 

and old calendars. 

Here is a little more serious material which comes from inside my heart. 

When you cook or bake, make extra portions to share with others who 

are unable to cook for themselves. When you buy holiday gifts, why not 

include an elderly or homebound person. Is there an item in a magazine 

or newspaper that would add brightness to someone else’s life. Remember 

and visit the elderly. 

Many times in my active life of 99 years, although always on a low 

income, I freely gave my last dollar, dime, or piece of bread. To live is to 

give and to give is to live. 

- Carolyn Dobbs, owner # 1256 

Note: Mary Carolyn Dobbs passed away a month after writing this letter, 

the night of January 11, 2011. 

Editor: Stephanie Mandel 

530-272-5333 x127 / stephanie@briarpatch.coop 

Copy Editor: Susan Lewis Leech 

Staff Writer: Mellisa Hannum 

Contributors: 

Cherie Calbom, Bill Drake, Jeff Gold, 

Chris Maher, Cindy Rubin, Robin Mallery

The Vine, BriarPatch’s Community Newsletter February/March 2011 3 

This Valentine’s Day, 

you can say, “I love 

you,” with flowers in 

more than one way. 

BriarPatch 

will be offering 

Fa i r Trade 

C e r t i f i e d 

roses f rom One 

World Flowers. Fair 

Trade f lowers have 

only been available in 

the United States for a couple 

of years. 

According to One World 

Flowers, over 70% of cut 

flowers purchased in the U.S. 

come from other continents, 

most ly A f r ica a nd Sout h 

Fair Trade roses 

share the love 

The International 

Cooperative Principles: 

1. Voluntary and Open Membership 

2. Democratic Member Control 

3. Member Economic Participation 

4. Autonomy and Independence 

5. Education, Training, and Information 

6. Cooperation Among Cooperatives 

7. Concern for the Community 

America. Historically, these 

floral farms are harsh working 

environments where the 

employees, mostly 

women, are paid 

u n f a i r l y a n d 

forced to work 

long hours. 

With Fair Trade 

flowers, not only are 

you doing something 

l o v e l y f o r y o u r 

sweetheart, you’re also 

supporting workplaces 

paying fair wages and 

providing humane working 

conditions. These roses are 

more than just beautiful, 

they’re fair. 

In the Patch 

Warm up to savings 

with the Co+op Deals Coupon Book 

Visit your local co-op in February for 

big savings on your favorite foods, 

including Organic Valley, Muir Glen, 

Stonyfield Farms, and Newman’s Own. The 

Co+op Deals coupon book features moneysaving 

coupons on organic and natural 

products your family will enjoy —exclusively 

at your co-op. From cereals and snacks 

What’s new in the deli 

to pantry staples and quick-and-healthy 

meals, we’ve got you covered! It’s our way 

of saying “thank you” for shopping at your 

community-owned grocery store. For more 

information about food co-ops around the 

country, visit http://www.strongertogether. 

coop. Coupons are valid through February 

28, 2011. 

There’s always something new in BriarPatch’s deli 

Coffee Cards 

If you’re a BriarPatch/Barefoot 

coffee regular — or need a reason to 

be — pick up a coffee stamp card at the 

coffee counter. After you fill the card 

with stamps by buying 10 espresso 

drinks, we’ll give you the 11th free. 

What counts? All espresso drinks 

except shots, and not brewed coffee. Just 

remember to get your stamp when you 

get your drink! 

Soup Schedules 

For soup savvy, pick up a weekly soup 

schedule at the food bar, just above the 

hot soups. Or see it on our website, www. 

briarpatch.coop/deli.html. 

Sandwich Switch 

A few changes are coming soon in 

our sandwich offerings. Look for a Build- 

Your-Own sandwich option, and for some 

favorites—fresh daily—on the Ready-To-Go 

shelves. Others will be available seasonally, 

like the Caprese with local fresh basil and 

ripe tomatoes in summer … perfect! 

Special Days 

at the Food Bar 

Yes, there is a pattern at the Food 

Bar. You can pretty much count on 

Taco Tuesdays, Indian Thursdays, and 

Pizza and Pasta Fridays. The hard part is 

choosing a favorite day! 

BriarPatch Co-op Vision 

BriarPatch Co-op is the leading natural food store in Nevada County. 

We are a vibrant, important community hub for gathering and for dialogue and learning about healthful food. 

~ 

We seek to be a leader in social, environmental, as well as fiscal business responsibility, 

among both local businesses and food co-ops nationally. 

~ 

We model community-mindedness and cooperative principles, and hope to inspire others to do the same, 

and in so doing contribute to peace and prosperity for all within our reach.


Local Food and Farming 

Symbiotic sustenance: farm-kitchen partnership 

Celebrating the cycle of produce from 

farm to plate was the inspiration 

behind In The Kitchen’s new line of fermented 

foods. 

Joe Meade, Wendy Van Wagner, and 

Wendy’s brother Tim Van Wagner, have 

banded together to create healthful, fermented 

foods that can be found on the 

shelves at BriarPatch. 

“You grow all of this beautiful food, 

and then how do you preserve that?” said 

Meade. 

The fermented foods are another 

component to Van Wagner’s farming. 

He and his sister began experimenting 

with fermentation, wondering if it could 

become a viable local business. “Can we 

make a product for this community that 

was grown here, made here?” Meade 

asked. They did research, planned plots 

on the farm, sourced regional jars and 

labels, designed the labels, and acquired 

permits. After beginning the process last 

winter, they began selling the product in 

June 2010. 

“From the start, we weren’t doing this 

to make money – it’s about advocacy and 

awareness,” explained Meade. “It’s about 

the local food movement. Someone had 

to take the risk, and we feel really blessed 

that it was us,” he added. 

They are proud that they are able to 

pay the farmers close to market value 

By Mellisa Hannum 

for produce. There’s security in that 

guaranteed sale, and they’re getting 

paid the same as they would if they 

Joe Meade holding his and Wendy’s son, Felix. Farmer Tim Van Wagner is one of the originators of 

Living Lands Agrarian Network. 

were selling at a farmers market. 5% 

of all sales go to Living Lands Agrarian 

Network, the group of which Van 

Wagner is a part. What enables In The 

Kitchen to make the products is access 

to both produce and a certified kitchen. 

“If we didn’t have the production facility, 

we probably wouldn’t be able to do 

it,” explained Meade. 

And even when confronted by a 

mountain of cabbage after a work day, 

they enjoy the process. It’s a family 

project that’s made easier because of 

the close relationships they have with 

one another. “It’s fulfilling,” said Van 

Wagner. “It’s fun,” added Meade. 

Making a healthy product for the 

community doesn’t hurt either. Meade 

and Van Wagner explained that every 

culture has a fermented food – sauerkraut, 

kefirs, many fermented drinks, 

yogurt, etc. “The pH that is generated 

is a pretty powerful preservative,” said 

Meade. “The bacteria that spoil food 

can’t exist in that environment,” added 

Van Wagner. 

Van Wagner went on to explain that 

our digestion is dependent upon certain 

Continued on next page


Local Food and Farming 

brings a new way to enjoy locally grown produce 

Continued from previous page 

bacteria. The lactobacilli that is found 

in fermented foods helps to break down 

nutrients for absorption. 

In The Kitchen produces two 

sauerkrauts: an original and a German 

style with juniper berries and 

caraway; dill pickles; Kim chi made of 

daikon radish, Napa cabbage, ginger, 

and red jalapeños; and their signature 

creation developed by Tim Van 

Wagner: Carrapeño, a fermented hot 

relish made of carrots (supplied by local 

farmer Leo Chapman), jalapeños, 

and sea salt. Carrapeño is a perfect 

complement to many dishes because 

of the heat and intensity of the jalapeño, 

the sweetness and earthiness of 

the carrots, and the tartness from the 

lacto fermentation. 

While they’ve been successful with 

their current creations, In The Kitchen 

is looking at new ideas, using ingredients 

like pickled beets and Easter egg 

radishes. Meade has been reading about 

Japanese pickling techniques and is 

hoping to utilize them as well. They’ve 

learned a lot in the past year, and are 

looking forward to learning even more 

in the year to come. 

Fermented foods from In The Kitchen 

• Sauerkrauts: an original and a German style 

with juniper berries and caraway 

• Kim chi made of daikon radish, Napa 

cabbage, ginger, and red jalapeños 

• Dill pickles 

• Carrapeño, a fermented hot 

relish made of carrots, jalapeños, 

and sea salt


Friday, February 4 

Big River, a King Corn companion 

by Ian Cheney and Curt Ellis (27 minutes) 

Following up on their Peabody winning 

documentary, the “King Corn” boys are 

back. For “Big River,” they have returned 

to Iowa with a new mission: to investigate 

the environmental impact their acre of 

corn has had on the people and places 

downstream. In a journey from the 

heartland to the Gulf of Mexico, Ian and 

Curt trade their combine for a canoe — and 

set out to see the big world their little acre 

of corn has touched. bigriverfilm.com 

Food Film Fridays 

Patch presents food-focused film series 

Following up on the fabulous SYRCL Wild and Scenic Film Festival 

held in January in Nevada City, BriarPatch will screen films about 

food and agriculture in February and March. Films will be shown 

in the BriarPatch Community Room on Friday evenings at 7:00 p.m. 


Dirt! The Movie 

by Bill Benenson and Gene Rosow (80 minutes) 

“Dirt! The Movie,” narrated by Jamie 

Lee Curtis, brings to life soil — its 

environmental, economic, social and 

political impacts. “Dirt” shares the stories 

of experts from all over the world who 

study and harness the beauty and power 

of a respectful and mutually beneficial 

relationship with soil. dirtthemovie.org 

In the spirit of education, there is no charge for admission; however, 

donations to the BriarPatch Cooperative Community Fund will be 

gladly accepted! Space is limited, so arrive early to get a seat. Supper, 

snacks, and drinks can be bought in the store before the show. 

(The schedule below is subject to change, please double-check on the BriarPatch website a few days in advance.) 

Sadie and Safiyah of “What’s On Your Plate? 


What’s On Your Plate? 

by Catherine Gund (76 minutes) 

Filmed over the course of one year, 

“What’s On Your Plate” follows two 

eleven-year-olds as they explore their 

place in the food chain. Sadie and Safiyah 

take a close look at food systems in New 

York City and its surrounding areas. 

With the camera as their companion, 

the girls talk to each other, food activists, 

farmers, new friends, storekeepers, their 

families, and the viewer, in their quest to 

understand what’s on all of our plates. 

whatsonyourplateproject.org 


Two Angry Moms 

by Amy Kalafa (62 minutes) 

For years Amy Kalafa stewed as she 

packed her kids’ lunches from home and 

tried to get her community to pay attention 

to what kids are eating in school. When 

news of a national child health crisis began 

making headlines, Amy, an award-winning 

documentary filmmaker, decided to take 

the fight to film. “Two Angry Moms” is 

Amy’s quest to learn what she and other 




parents need to know and do to get better 

food in their kids’ schools. Susan Rubin 

had been trying for a decade to work with 

her district on improving school food, 

earning herself a reputation as a rabblerouser. 

Exasperated, she decided to reach 

beyond her school district, and founded 

Better School Food, her own grassroots 

organization. angrymoms.org. 

Friday, March 4 

The Real Dirt on Farmer John 

by Taggart Siegel (82 minutes) 

The epic tale of a maverick Midwestern 

farmer: An outcast in his community, 

Farmer John bravely stands amidst a 

failing economy, vicious rumors, and 

violence. By melding the traditions of 

family farming with the power of art 

Anthony W. Halby 

Personal & Business Insurance 

202 Providence Mine Rd., Ste 107 

Nevada City, CA 95959 

Email: ahalby@aol.com 

www.halbyinsurance.com 

(530)265-2400 

FAX (530) 265-2433 

(818) 957-6555 

CA Ins. Lic. # 432049 

Food Film Fridays 

free features for fun and education 

and free expression, this powerful story 

of transformation and renewal heralds 

a resurrection of farming in America. 

angelicorganics.com 


In Search of Good Food 

by Antonio Roman-Alcalá (60 minutes) 

Antonio travels California in search 

of the emerging “sustainable food 

system.” Does it actually exist? The 

journey features farmers, scientists, 

politicians, activists, and everyday 

eaters. insearchofgoodfood.org 


The Greenhorns 

by Severine von Tscharner Fleming (50 minutes) 

“The Greenhorns” is a documentary 

film that explores the lives of America’s 

young farming community — its 

spirit, practices, and needs. As the 

nation experiences a groundswell of 

interest in sustainable lifestyles, we 

see the promising beginnings of an 

agricultural revival. Young farmers’ 

efforts feed us safe food, conserve 

va luable land, and reconstitute 

communities split apart by strip malls. 

thegreenhorns.net 


Living Lands 

by Amanda Bontecou (20 minutes) 

Living Lands Agrarian Network brings 

farmer activists together in their efforts 

to grow food and create a new paradigm 

where relationships are valued, work 

is shared, and celebration is abundant. 

liv ing la ndsagra ria nnet work .org, 

amandabontecou.com. 

Descriptions adapted from film websites.


For the Love of 

Chocolate 

Wed., Feb. 2, 6-8pm $60 

Treat your sweetheart with chocolate. 

We will learn the history and fundamentals 

of working with chocolate. Jen will 

demonstrate a flourless chocolate cake, 

and we will make chocolate truffles that 

you can take home. 

Sign up with Jen Smitt at 559-9457 or 

blueculinarychemist@gmail.com. 

Pizza Party! 

Fri., Feb. 4 , Fri. Feb. 18 

or Sat., Mar. 12, 6-8:30pm $45 

Pizza from start to finish. Learn how 

to make pizza dough and sauce from 

scratch. Then assemble, bake and eat your 

own version of the perfect pizza. 

It’s fun, it’s messy, it’s pizza! Sign up 

with Kate at 268-0343 or kateweathers@ 

mac.com. 

Food and Fun 

Cheer up the winter blues while cooking 

BriarPatch Co-op is proud to partner with Wendy Van Wagner and the other cooks 

at In The Kitchen cooking school. In The Kitchen classes are hands-on and use 

high-quality ingredients found at BriarPatch. BriarPatch owners receive a 10% discount 

off the class fees. Class size is limited, so reserve early. 

All classes are held at In The Kitchen, 648 Zion Street, Nevada City (by the former 

Miner’s Clinic, now California College of Ayurveda). 

Winter Brunch 

Sun., Feb. 6 or Sun., Mar. 27 

10-12:30pm $45 

Who doesn’t love brunch? Join us for a 

cozy morning as we prepare a warm, delicious 

brunch to share at the end of class. 

Hot coffee and fizzy mimosas provided. 

Chèvre-stuffed Grapes with Pistachio, 

Ham, Leek and Gruyere Baked Egg Cups, 

Smoked Salmon Potato Pancakes with 

Lemon Crème Fraîche, Spicy Apple Cinnamon 

Muffins. Sign up with Wendy at 

478-0669 or info@wendyvanwagner.com. 

Wine and Dine 

with the Dinner Belle 

Wed., Feb. 16, 6-8:30pm $60 

Learn about pairing local wines with 

home-cooked meals. The Dinner Belle 

will teach you to make several dishes and 

a representative from a local winery will 

talk about the qualities in wines that make 

them pair well with certain foods. 

Sign up with Laura at 478-0669 or 

vandenberglaura@yahoo.com. 

Thai One On 

Sat., Feb. 12, Fri., Mar. 4 

or Fri., Mar. 18, 6-8:30pm $45 

Join us In the Kitchen to explore the 

tantalizing tastes of Thailand. Omelette 

Soup – very simple, but tasty and versatile 

Spicy Cucumber Salad, Pad Thai, Spicy 

Red Beef Curry. The recipes all incorporate 

elements of classic Thai cuisine but 

can be made with ingredients that are 

easily sourced. Sign up with Kate at 268- 

0343 or kateweathers@mac.com. 

Japanese, If You Please! 

Mon., Feb. 28, 6-8:30pm $45 

We are going to break out the chopsticks 

and roll out the sushi. Prepare 

sushi rice, learn new knife techniques 

with veggies, and all the tricks to make 

gorgeous sushi rolls. We will create 

hand-rolls, inside-out rolls, and more. 

We will also prepare a traditional miso 

soup with tofu, Kale and Hijiki Salad (a 

crunchy take on a traditional seaweed 

salad), and sweets with red bean paste. 

Sign up with Wendy at 478-0669 or 

info@wendyvanwagner.com.


Food and Fun 

pizza, pad thai, sushi rolls, or gluten-free soups and salads 

Teens in the Kitchen — Italy 

Wed., Mar. 2, 3:30-5:30pm $35 

A taste of Italy, Learn to make a 

hearty Italian meal, Linguini with 

Chicken Ragu. We’ll talk about knife 

skills and basic cooking techniques in 

this fun, hands-on class. 

Sign up with Kate at 268-0343 or 

kateweathers@mac.com. 

Gluten-Free Livin’ 

Mon., Mar. 7, 6-8:30pm $45 

Our gluten-free class is great even 

for those who are not on a gluten-free 

diet. The dishes we make are so yummy, 

you won’t even feel like you are giving 

up gluten! Learn more about preparing 

naturally gluten-free dishes that pack a 

punch with fresh flavor that will leave 

your palate begging for more. 

Walnut, Miso, Kale and Seaweed 

Salad. Fiesta Brown Rice Salad. Roasted 

Butternut Squash Soup with Chickpeas 

and Sage. Pecan and Cranberry Quinoa 

Salad with Goat Cheese. Orange 

Almond Cake. 


info@wendyvanwagner.com. 

Teens in the Kitchen — Pizza 

Wed., Mar. 9, 3:30-5:30pm $35 

Pizza from start to finish. Learn how 

to make pizza dough and sauce from 

scratch, then assemble, bake and eat 

your own version of the perfect pizza. 

It’s fun, it’s messy, it’s pizza! Sign up 

with Kate at 268-0343 or kateweathers@ 

mac.com. 

A Salute to Julia Child 

Thurs., Mar. 10, 6-8 pm $45 

We won’t be cooking our way through 

“Mastering the Art of French Cooking,” 

but we will be touching on several of 

the “must-do” classics. Bring a bottle of 

wine. Sign up with Laura at 478-0669 or 

vandenberglaura@yahoo.com. 

I Scream for Ice Cream! 

Sat., Mar. 12, 1-3:30pm $40 

In this yummy class we make Lavender 

Honey Ice Cream and Mango 

Coconut Sorbet in our ice cream-making 

machine. Jen will be demonstrating a 

classic ice cream custard, showing how 

to incorporate fresh fruit, and discussing 

seasonal flavorings. Sign up with Jen 

Smitt at 559-9457 or blueculinarychemist@gmail.com. 

Spanish Tapas: 

Small Plates, Big Tastes 

Mon., Mar. 14, 6-8:30pm $45 

Olé! Let’s take a culinary field trip 

to España as we prepare a variety of 

yummy Spanish nibbles. A perfect class 

to take so that you can impress your 

friends and throw a tapas party yourself. 

Bravo. Bring your favorite bottle of 

Spanish wine. 

Manchego con Membrillo (Spanish 

cheese with fruit jam gems). Tortilla 

Española & Ensalada Picante. Camarones 

Bravas – Garlicky Saffron Shrimp. 

Marinated Olives. Roasted Chickpea 

Tapenade on Pita Toasts. Medjool Dates 

Stuffed with Blue Cheese, Wrapped in 

Bacon. 


info@wendyvanwagner.com. 

Teens in the Kitchen — Baking 

Wed., Mar. 16, 3:30-5:30pm $35 

An afternoon of baking, individual 

apple crisps with ice cream and pastry 

garnish and buttermilk biscuits with 

honey-butter. Join me for a fun afternoon 

making special treats that are easy 

and delicious. Sign up with Kate at 268- 

0343 or kateweathers@mac.com. 

The kitchen boasts a professional range with full 

hood, marble counters for pastry work, a commercial 

refrigerator, a full prep room, miles of 

work space, and wheelchair access. 

Teens in the Kitchen — Thai 

Wed., Mar. 23, 3:30-5:30pm $35 

Take a trip to Thailand: Coconut 

Curry Shrimp, Thai Fried Rice, and Hot 

and Sour Noodle Salad. Easy, fun, and 

delicious recipes. Sign up with Kate at 

268-0343 or kateweathers@mac.com. 

Bring on Spring Feast 

Thurs., Mar. 24, 6-8:30 pm $60 

Savor delectable Grilled Lamb Chops 

with Wild Spring Mushrooms, Roasted 

Baby Root Veggies, and Asparagus Three 

Ways in this cooking and eating extravaganza. 

Consider skipping dinner before 

this class, because we will be feasting! 

Sign up with Jen Smitt at 559-9457 or 

blueculinarychemist@gmail.com.


The sustainable food movement has 

long supported the growth and 

development of organic agriculture in 

America, but today the future of organic is 

at a crossroads. Whether we can continue 

to protect organic farmers and maintain 

the integrity and consumer trust in the organic 

label now rests on the United States 

Department of Agriculture’s (USDA) 

pending decision on the deregulation of 

genetically engineered (GE) alfalfa. 

On January 24, 2011, the USDA will 

determine whether to fully deregulate 

GE alfalfa or to conditionally deregulate 

it, the latter of which would place restrictions 

on its production and potentially 

hold patent holders accountable for harm 

to organic farmers through compensation. 

(Unfortunately, the USDA has made 

it clear that the continued full regulation—or 

non-production—of GE alfalfa 

is not an option, despite the vast number 

of consumer comments and sound science 

submitted in support of this position.) 

USDA has faced a lot of controversy 

over the idea of conditional regulation, 

and while NCGA strongly opposes GE 

foods, we applaud USDA’s historic approach 

to this decision as they have the 

Organic Standards Alert 

We support an organic future 

By Robynn Shrader, National Cooperative Grocers Association 

clear authority to protect all segments 

of U.S. agriculture. By recognizing that 

cross-contamination of GE alfalfa could 

impact organic farmers and consumers 

(both domestically and for our export 

markets), USDA is acknowledging that 

organic agriculture—an albeit small but 

rapidly growing portion of the agricultural 

industry—has the right to not only 

survive but to thrive alongside conventional 

agriculture. This is no easy position 

given the massive lobbying machine that 

is “big agriculture.” 

Organic seed purity must be 

maintained for organic and 

conventional farmers wanting to 

farm without GE technology. 

Faced with the choice between full 

deregulation and conditional deregulation, 

our best chance at preserving the 

future of organic agriculture now is to 

fight for every protection available under 

conditional deregulation. The organic 

community should be heard as loudly as 

those pushing for full deregulation. 

Why alfalfa? While alfalfa is not a 

popularly recognized pantry staple, it is 

integrally connected to many popular 

conventional and organic foods. Alfalfa is 

a mainstay food for dairy cows, beef cattle 

and honeybees. 

Consequently, 

integration of 

GE alfalfa into 

the food system 

could comprom 

ise orga n ic 

beef, dairy and 

honey as well as 

all other crops. 

Organic seed purity must be maintained 

for organic and conventional farmers wanting 

to farm without GE technology. This is 

particularly relevant for organics because 

dairy is often the entry point for consumers 

who are new to organics. And while USDA’s 

decision will be specific to GE alfalfa, it will 

be a precedent setting decision for how or 

whether other genetically engineered food 

will be regulated far into the future. 

Yes, today American farmers, consumers 

and the biotech industry are truly 

at a crossroads in the future of organic 

agriculture. What can we do? USDA has 

asked organic and conventional ag 

groups to work together toward conditional 

deregulation and NCGA intends 

to be at that table to advocate for organic 

agriculture protections. 

Consumers interested in preserving 

organic industry can 

contact the USDA using the information 

below to show their support for 

conditional deregulation over full 

deregulation. 

USDA National Organic Program 

1400 Independence Avenue, SW 

Room 2646-South, Stop 0268 

Washington, D.C. 20250 

Phone: (202) 720-3252 

Fax: (202) 205-7808 

NOP: www.ams.usda.gov/nop


Continued from the front cover 

The roles fats play in our health are 

extensive. For example, fat provides energy; 

it’s difficult to eat enough food on 

a low-fat diet to get the energy we need. 

Essential fatty acids are brain food — a 

deficiency can lead to numerous health 

and psychiatric/social problems. Fats are 

needed to absorb fat-soluble vitamins such 

as A, D, E and K. Fats give us a feeling of satiety, 

preventing hunger soon after meals. 

Big fat misconception 

Saturated fats were the preferred choice 

until the mid-20th century. Then, all of a 

sudden, we were told to cut saturated fats 

from our diet if we wanted to maintain 

healthy weight, have good cholesterol, 

and prevent heart disease. Marketers of 

low-fat foods championed the cause and 

few people questioned why foods eaten 

for centuries suddenly were causing heart 

disease. 

It’s interesting that at the turn of the 

last century, saturated fats such as coconut 

oil were advertised as healthy. Saturated 

fats even were recommended for treating 

serious medical conditions, such as tuberculosis 

and epilepsy. 

While medical experts claimed “fats 

Heart Health 

The truth about fats 

are good” prior to World War II, we 

heard just the opposite in the years that 

followed, once the vegetable and seed oil 

industry stepped up production because 

tropical oils couldn’t be shipped during 

World War II. 

But drastically reducing fats from 

the modern diet has not solved our heart 

health or weight problems. Statistics show 

that obesity rates are at an all-time high 

as is heart disease, cancer, diabetes and 

stroke. 

A study published in 2006 in the “Journal 

of the American Medical Association” 

found virtually identical rates of heart 

attack, stroke and other cardiovascular 

disease in women who did or didn’t follow 

a low-fat diet. Women on the low-fat 

diet also didn’t lose — or gain — any more 

weight than women who followed their 

usual diets. The doctrine of low-fat eating 

has lost credibility. 

What’s theory, what’s fact? 

The anti-saturated fat theory began in 

the 1950s with the steep rise in heart disease. 

While heart disease caused no more 

than 10 percent of all deaths in the United 

States prior to the 1920s, by the 1950s it had 

By Cherie Calbom, M.S. 

risen to more than 30 percent. 

Researchers began looking for 

the cause of this new health 

threat and targeted cholesterol 

as the culprit. 

Many researchers, however, 

have rejected the saturated 

fat and cholesterol theory 

Continued on page 12


Continued from page 11 

as a cause of heart disease because more 

than 60 percent of all heart attacks occur 

in people with normal cholesterol levels 

and the majority of people with high 

cholesterol levels never have heart attacks. 

A study published in August 2010 in the 

“American Journal of Clinical Nutrition” 

found that if saturated fat in the diet is 

too low, it can lead to an increased risk of 

death from stroke. 

Another fat, however, is being implicated 

in poor health. A study conducted at 

the Wynn Institute for Metabolic Research 

in London examined the composition of 

human aortic plaques. It found that the 

artery-clogging fats in those who died 

from heart disease were composed of 26 

percent saturated fat and 74 percent polyunsaturated 

fatty acids. 

The researchers determined no association 

with saturated fats but rather 

implicated polyunsaturates, such as those 

found in vegetable oils, as the primary 

contributors to aortic plaque formation 

and suggested that people avoid these oils 

completely. 

The American Heart Association has 

discovered that people with heart disease 

all have one thing in common — inflammation. 

High cholesterol levels are not 

even on the list. 

Researchers currently are focusing on 

damaged fats (particularly trans fats found 

in margarine, snack foods and fried foods), 

the use of oils high in omega-6 fatty acids 

(polyunsaturates), inflammation, blood 

clots, high blood pressure, high levels 

of homocysteine (an amino acid in the 

blood), and high levels of Lp(a), a protein 

produced in the liver. When Lp(a) encounters 

an LDL cholesterol particle (“bad” 

cholesterol”), it binds to it and confers 

a much more aggressive behavior to the 

LDL particle. 

It may be surprising that saturated fats 

now are considered the healthiest fats for 

cooking precisely because they are saturated. 

There are no double bonds between the 

carbon atoms; they’re fully saturated with 

hydrogen atoms. This structure means that 

bonds will not break easily when heated 

and saturated with oxygen. 

By contrast, unsaturated fats, such as 

Heart Health 

The truth about fats 

The researchers determined no association with saturated fats but 

rather implicated polyunsaturates, such as those found in vegetable 

oils, as the primary contributors to aortic plaque formation and 

suggested that people avoid these oils completely. 

olive and canola oil (monounsaturated 

fats) and safflower, sunflower, soy, and corn 

oil (polyunsaturates) have carbon bonds 

that are not saturated. Their double bonds 

can become saturated with oxygen from 

the environment. When this happens, the 

oils have oxidized and become rancid and 

unsuitable for consumption. This happens 

easily with these oils and can occur even 

in their processing. 

The healthiest fats and oils 

• Butter is a saturated fat dominated 

by short-and medium-chain fatty acids. 

It’s a healthier choice than margarine or 

most vegetable spreads, with the exception 

of coconut oil and olive oil spreads. 

Butter is a rich source of vitamins A, E, K 

and D. It also has appreciable amounts of 

butyric acid, used by the colon as an energy 

source, and lauric acid, a medium-chain 

fatty acid, which is a potent antimicrobial 

and antifungal substance. 

Butter from grass-fed cows also con- 

tains conjugated linoleic acid, which 

protects against cancer. (Look for Organic 

Valley’s Organic Pastured Butter at 

BriarPatch.) Butter is good for mediumheat 

cooking with a smoke point of 350° F. 

Ghee (clarified butter) has a smoke point 

between 375° F and 485° F and is good for 

medium-to high-heat cooking. 

• Extra-virgin olive oil is a monounsaturated 

oil that’s great for salad dressings, 

cold foods, and low-heat cooking. 

Spectrum’s smoke point is 325° F. Other 

monounsaturated oils, such as Spectrum’s 

avocado (smoke point 450° F) and almond 

oil (smoke point 495° F) are better suited 

for higher-heat cooking. 

• Coconut and palm oil are saturated 

fats. Coconut oil is great for low- or 

medium-heat cooking (smoke point 280° F 

to 350° F, depending on brand). Palm oil is 

good for higher-heat cooking (smoke point 

450° F). 

These oils won’t oxidize (turn rancid) 

as easily because they’re saturated and 

have a longer shelf life than most oils. 

Coconut and palm oil are dominated by 

medium-chain triglycerides, which use 




up energy when metabolized. They have a 

“thermogenic effect,” meaning they raise 

body temperature, boosting energy and 

metabolic rate, promoting weight loss. 

They have no cholesterol and have not 

been shown to raise LDL levels. Coconut 

oil tastes great on popcorn, too. 

• Essential fatty acids (EFAs) are the 

“good fats” that everyone needs to maintain 

optimal health. EFAs are long-chain 

polyunsaturated fatty acids, which include 

linolenic (omega-3) and linoleic (omega-6). 

During the past half century the ratio 

of omega-6s to omega-3s in the Western 

diet has changed from 2:1 to as much as 

25:1. Our diets now include too many 

oils rich in omega-6s (corn, safflower, 

sunflower, cottonseed, peanut and soybean 

oils), and too few omega-3s, which 

are found primarily in fish, fish oil and 

seafood; grass-fed meat and dairy; walnuts; 

and flax, hemp, and chia seeds and 

in smaller amounts in vegetables, whole 

grains and beans. 

Oils and fats to limit/avoid 

• Polyunsaturated oils such as corn, 

soy, safflower and sunflower oils are hardseed 

oils high in omega-6s and should be 

limited or avoided if possible. (Safflower 

and sunflower oils labeled high-heat or 

high oleic are exceptions — they’re primarily 

monounsaturated.) Polyunsaturates 

have more than one double bond, 

which break easily, and makes them more 

vulnerable to oxidation and degeneration. 

Oxidized oils can cause widespread 

free-radical damage, implicated in heart 

disease and cancer. 

Vegetable- and seed-based oils have 

been around for less than 100 years and 

their rise in popularity in the 1950s paralleled 

a drastic increase in heart disease. 

Tr ad it iona l ly 

bred high-oleic 

versions of saff 

lower or sunf 

lower oils are 

one option for 

high-heat cook- as much as 25:1. 

ing but almond oil, avocado oil and ghee 

are better choices. Most soy and corn 

oils also are from genetically modified 

(GM) crops. 

• Canola oil is a monounsaturated 

fat, like olive oil, which means it contains 

only one double bond. So, technically, it 

could be used for salad dressings, cold 

foods, and low-temperature cooking. 

Unless it’s organic, assume canola oil is 

made from GMO canola. 

• Trans fats are created in the process 

of hydrogenating oils and should be 

avoided completely. The consumption of 

trans fats increases the risk of coronary 

heart disease by raising levels of LDL 

cholesterol and lowering levels of HDL 

(“good”) cholesterol. Commercially 

baked goods, such as crackers, cookies, 

Heart Health 

cakes, muffins and many fried foods, 

such as doughnuts and French fries, 

may contain trans fats. Mainstream 

shortenings and margarines can be high 

in trans fat. 

• Margarine and butter replacement 

spreads. Margarine is made from different 

oils mixed with emulsifiers, vitamins, 

coloring, flavoring 

and other 

ingredients. The 

oils often are hydrogenated 

— a 

process used to 

solidify them, 

making the margarine spreadable. 

A report by Harvard researchers says 

trans fat in margarine and other processed 

foods could be responsible for thousands 

of the nation’s annual deaths from heart 

disease. When it comes to natural spreads 

that are substitutes for butter, read labels; 

know what oils are used. An olive oil 

spread would be fine but anything made 

with polyunsaturates or non-organic 

canola oil should be avoided. 

During the past half century the 

ratio of omega-6s to omega-3s in the 

Western diet has changed from 2:1 to 

Be sure to see the new research 

added to the article and posted on 

their website at http://www.pccnaturalmarkets.com/sc/1010/sc1010more-fats.html. 

Cherie Calbom, M.S., has a master’s 

degree in nutrition from Bastyr University, 

where she now serves on the Board of 

Regents. She is the author of 17 books on 

nutrition, including “The Coconut Diet” 

and “The Juice Lady’s Turbo Diet.” For more 

information, see cheriecalbom.com. 

References 

Howard BV, Van Horn L, Hsia J, et 

al. Low-fat dietary pattern and risk of 

cardiovascular disease: the Women’s 

Health Initiative Randomized Controlled 

Dietary Modification Trial. 

JAMA. 2006; 295:655-66. 

Yamagishi, K, Iso H,Yatsuya H, et al. Dietary 

intake of saturated fatty acids and 

mortality from cardiovascular disease 

in Japanese: the Japan Collaborative 

Cohort Study for Evaluation of Cancer 

Risk Study. American Journal of Clinical 

Nutrition. 2010 August 4. 

Felton CV, Crook D, Davies MJ, Oliver 

MF. Dietary polyunsaturated fatty 

acids and composition of human aortic 

plaques. Lancet. 1994 October 29; 

344(8931):1195-6. 

Fat in Margarine Is Tied to Heart Problems. 

The New York Times. 1994 May 16. 

Reprinted with permission from Sound 

Consumer, a publication by PCC Natural 

Markets, Seattle.


Heart Health 

Nurture your heart health with joy and gratitude 

We know 

t h i s : 

eating well, 

exercise, and 

relaxation are 

integral aspects 

of optimal 

heart health. What does that look 

like for you? How do you manage to bring 

balance into your daily life to include a 

satisfying effectiveness in your personal 

and/or professional environment—as well 

as the essentials: shopping for and cooking 

healthful meals, moving your body on a 

regular basis, and cultivating a routine 

quieting/self-soothing practice? 

Each of us will take care of our physical 

and emotional hearts in our own way, using 

our unique perspectives, priorities, and 

resources to cultivate the balance that will 

support our heart health. This individuality 

fits into the framework of the essentials. 

Eating well, shopping locally, and avoiding 

processed foods are topics familiar to 

many BriarPatch shoppers; I am inviting 

you to contemplate the opportunities 

around fitness, quieting, and positivity. 

Routine fitness is important. It need 

not be Olympic effort—it’s the duration of 

Studies validate 

that feelings of 

joy, contentment, 

and gratitude are associated 

with a commitment to being 

well by engaging in healthful 

daily life choices. 

each session and the frequency with which 

you exercise that is relevant. Choose an 

activity that is pleasurable, comfortable, 

and convenient, and one that can be done 

for (ultimately) 30 minutes non-stop, and 

four to six times per week. Individualized 

exercise programs are determined by your 

current level of fitness and general health 

considerations. 

Your physical heart health is benefitted 

by eating well and exercising regularly, yet 

there is a greater value to nurturing your 

emotional heart health. Studies validate 

that feelings of joy, contentment, and gratitude 

are associated with a commitment to 

being well by engaging in healthful daily 

life choices. The same studies demonstrate 

that feelings of anger, sadness, loneliness, 

By Robin Mallery, RN 

and resentment are closely linked with 

unhealthy daily life choices and ultimately, 

with disease. 

That’s powerful medicine—within 

your thoughts and emotions lay the ability 

to change your physiology. Experiencing 

daily joy and gratitude is a practice; 

the more often they are invited in and 

their presence acknowledged, the more 

familiar they become. The physical body 

responds to this practice by decreasing catecholamines 

(stress hormones), lowering 

systemic inflammation, softening blood 

The same studies 

demonstrate 

that feelings of 

anger, sadness, loneliness, 

and resentment are closely 

linked with unhealthy daily 

life choices and ultimately, 

with disease. 

vessels to lower blood pressure, slowing 

down the heartbeat, and changing brain 

activity from busy/hectic to quiet/relaxed. 

These shifts in our physiology, related 

to the positivity of joy and gratitude, 

create the pleasant-to-navigate path to 

Routine fitness 

is important. 

It need not 

be Olympic effort—it’s the 

duration of each session and 

the frequency with which you 

exercise that is relevant. 

optimal health and well-being. Celebrate 

your heart: move through the day with 

mindfulness, sit quietly, express gratitude, 

share blessings, and honor your physical 

self with nourishing foods and activities. 

Because your heart matters! 

Robin Mallery, RN is the founder of 

HeartMatters, a behavior-change healthmanagement 

program for busy people. 

Robin works with her clients to achieve their 

Health Vision by incorporating small-step 

daily goals that lead to pleasant and sustainable 

health behaviors. Learn more at 

http://www.heartmatters.pro.


Get back to BriarPatch basics 

Brown Cow 

Lowfat Yogurt 

all avors 

6 ounces 

89¢ 

123456-789012 

12345 T 

We w a n t b a s i c 

healthful foods to be 

affordable to everyone, so we 

offer the foods and products 

listed here at a discount 

every day. Look for the bright new shelf tags! 

Bulk Beans, Legumes, Grains, Flours 

Green Lentils, organic 

Pinto Beans, organic 

Brown Rice, Long Grain, organic 

Thai Jasmine White Rice 

Flour, Whole Wheat, organic 

Cornmeal, organic 

Rolled Oats 

Peanut Butter, organic 

Tofu, bulk (in Produce Dept.) 

Produce, organic 

Apples, Red Delicious 

Oranges, Navel & Valencia 

Bananas 

Potatoes, Russet 

Carrots, Loose 

Celery 

Broccoli 

Meat & Poultry 

Ground Turkey, natural 

Ground Beef 

Ground Chuck 

Bacon 

Dairy Products 

Clover Unsalted & Salted Butter, 1 lb. 

Clover Organic Whole Milk, 1 gal. 

Clover Organic 2%, 1% Milk, 1 gal. 

Clover Organic Fat Free Milk, 1 gal. 

Tillamook Med. Cheddar Cheese, 2 lb. 

Nancy’s Plain Low fat Yogurt, 4 lb. 

Brown Cow Yogurt, all flavors, 6 oz 

Grocery Goods 

Field Day Spaghetti Pasta, 1 lb. 

Muir Glen Organic Tomato Basil Sauce 

Pacific Organic Chicken Broth, 32 oz. 

Nature’s Path Heritage Flakes Cereal, 32 oz. 

Pamela’s Products Gluten Free Baking & 

Pancake Mix, 4 lbs. 

Imagine Rice Beverage, orig. & vanilla, 32 oz. 

New Morning Graham Crackers 

Juice and Kombucha 

Santa Cruz Apple Juice, 96 oz. 

Uncle Matt’s Orange Juice, 59 oz. 

High Country Kombucha, all flavors 

Millennium Synergy Kombucha, all 

Vibranz Kombucha, all flavors 

Baby Stuff 

Earth’s Best Baby Foods 

Healthy Times Baby Foods 

Earth’s Best Diapers, Stages 1-5 

G-Diapers 

Nature Babycare Diapers, all sizes 

Dry Goods 

Field Day Toilet Paper, 4-pack 

Natracare Feminine Hygiene Products 

Seventh Generation Feminine Hygiene 

Products 

Body Care 

Sappo Hill Soap, Oatmeal 

Nature’s Gate Herbal Daily Shampoo 

Nature’s Gate Herbal Daily Conditioner 

Jason Power Smile Toothpaste 

Tom’s Silly Strawberry No-Fluoride 

Toothpaste (Children’s) 

Alba Stick Deodorant 

Supplements 

Rainbow Light Just Once Multi-Vit. 30 Tabs 

Nature’s Life Basic C, 500 mg. 

Source Naturals Wellness Formula 

In the Patch 

Smart chicken means 

sustainable chicken 

he importance of having a more 

sustainable product in this day and 

age is clear, but what makes a chicken 

producer, like Smart Chicken®, sustainable? 

There are many aspects of chicken 

farming and processing that can allow a 

company to be more sustainable. Factors 

include where eggs and feed come from, 

what water sources are used, and where 

the final products are shipped. 

While Smart Chicken® comes from 

Nebraska, several states away from 

BriarPatch, the Great Plains are ideal 

for producing sustainable chicken due 

to being near to all of the local natural 

resources needed for producing chicken. 

The company claims, in fact, that “There is 

no poultry company in the country more 

strategically located to limit adverse environmental 

impacts than Smart Chicken®.” 

Here’s a quick overview of poultry 

resources: 

Eggs 

Nearly all of the country’s eggs that 

hatch into broiler chickens come from the 

Missouri/Arkansas area and throughout 

the Southeastern United States. 

Feed 

Nearly every All-Natural Grain Fed 

and Organic chicken in the United States is 

fed a diet of corn and soybean meal. More 

than 50% of the feed corn in the United 

States is grown in the five states of Illinois, 

Indiana, Iowa, Minnesota, and Nebraska. 

Soybeans also come primarily from this 

area, with 51% of U.S. soybeans grown in 

those same five states. 

Water 

While water usage is of particular 

concern in a large portion of the United 

States (including California), the Ogallala 

Aquifer—the largest underground aquifer 

in North America and one of the largest 

in the world sits underneath Nebraska. 

Jason Siebert of Smart Chicken® compares 

the advantages of raising chickens in 

Nebraska with production in other regions 

of the U.S.: “Think of a poultry company 

from the coast that has to ship their eggs 

from the Southeast, ship 12 pounds of 

grain feed per chicken—the amount of 

grain it takes to raise a Smart Chicken® 

to maturity—from the “Corn Belt,” and 

use one to two cups of their local water 

source per chicken, per day; they then 

ship their products locally. Now consider 

Smart Chicken®. We bring in our eggs from 

nearby states, purchase local grain feed, 

utilize an almost unlimited local water 

source, and only ship the final products.”


The early winter 

months of the year 

are often good times 

to reflect on our accomplishments 

and to 

plan future paths and 

improvements to our 

practices. 

Jeff Gold 

Looking back 

This past year has seen significant accomplishments 

by the BriarPatch Board, 

rewriting our policies and maintaining 

a full calendar of “standing committee” 

meetings. Our new governance policy 

structure is about to be adopted, and it 

will be a useful tool as we collaborate 

with our General Manager, management 

team, and BriarPatch Owners. In 

addition to our monthly meeting, Board 

Directors attend meetings of standing 

committees, which perform the majority 

of our responsibilities. These committees 

include: Finance, Board Development, 

Governance, and Executive (where the 

officers meet to review meeting agendas 

and topics for the yearly calendar). Each 

committee provides monthly reports 

Co-op Board Report 

DIRECTORS 

Jeff Gold, President; Alan Weisberg, Vice President; Peter Lockyer, Treasurer; Malaika Bishop, Secretary 

Peter Van Zant, Mark Fenton, Rick Sheller, Louise Jones, Kerry O’Regan 

Looking ahead: paths to sustainability 

and presents proposals to the full Board, 

where decisions are made and implemented. 

In 2010 some noteworthy accomplishments 

of the committees have been: 

• Finance Committee–Revised the 

monthly monitoring reports and hired an 

independent audit consultant. 

• Board Development Committee–Reorganized 

the board candidate application, 

improved our evaluation processes, and led 

two board-training workshops. 

• Governance Committee–Rewrote the 

From Jeff Gold, Board President 

Board Policy and Procedures Manual, and 

developed the policy governance model for 

the Board. 

These significant accomplishments 

have supported our BriarPatch management 

team and contributed to the overall 

success of BriarPatch Co-op. The Board’s 

goal is to implement the Co-op’s mission by 

representing the Owners in a transparent 

way. We encourage your participation so 

we may stay current with changing community 

needs. 

How to contact the Board 

Directors have BriarPatch email addresses consisting of their full first names and 

the first letter of last names followed by “@board.briarpatch.coop” — i.e. peterv@ 

board.briarpatch.coop, peterl@board.briarpatch.coop, etc. Or send an email message to 

info@briarpatch.coop with “Board” in the subject, and staff will forward it to the Board 

Secretary or another Director as indicated. Or leave letters for Directors at the customer 

service window. 

Where to find Board meeting agendas and minutes 

Agendas are posted on the front inside bulletin board several days before 

meetings. Minutes are posted there about 2 weeks after meetings and online 

at www.briarpatch.coop/pages/board.html. Staff will make you copies upon request. 

Looking forward 

The Board is beginning this year with 

stronger engagement with our fellow co-op 

Owners. We will be adding an “Owners 

Committee” to foster Board-Owner communication 

and consider additional activities. 

We want to hear your concerns and 

ideas for improving our co-op as a source 

for local food and as a community hub. Last 

month we introduced our monthly “Breakfast 

with the Board” events, held the second 

Saturday of each month from 9:00 to 10:00 

a.m. This is a time for informal chat about 

the market and our future. Please stop by 

the deli seating area and share your views 

with Board members. Later in the year we 

are planning a harvest dinner gathering as 

another occasion for conversations about 

our cooperative and the community. 

A sustainable path 

This year the Board will be exploring 

ways to strengthen our educational outreach 

and to promote greater awareness 

about the local food system, nutrition, and 




sustainability. I have been taking stock of 

my own household practices to see how 

my family can make a difference. For us 

it includes some simple but challenging 

reminders to improve our recycling, avoid 

plastic, not use paper towels, make fewer 

“town trips,” value old things, and make 

the Co-op bulk department a larger player 

in our daily diet. 

In looking ahead, I’ve been reflecting 

on the meaning and practice of sustainability. 

I’ve been inspired by a recent 

publication by the local Yuba Watershed 

Institute, “The Nature of This Place.” In 

a series of essays, this moving book describes 

ongoing work in our community 

to understand the local, natural world. 

This book has helped me be more mindful 

about all forms of life. 

Recently I visited Ashland Food Coop. 

They’ve developed a sustainability 

plan with yearly goals designed to make 

their market “carbon neutral” by 2030. 

Why not here, too? I believe our co-op, 

indeed our whole community, thrives 

on audacious goals that call for mindful 

daily practices. How might we make more 

sustainable choices as consumers? How 

do we change our attitudes and behavior 

We want to hear your concerns 

and ideas for improving our coop 

as a source for local food and 

as a community hub. 

to shop more consciously? Sustainable 

consumption encourages us to buy locally 

and to select products based on quality, 

price, and environmental impact from 

production to disposal. 

Our co-op’s path is full of possibilities. 

What might BriarPatch look 

like in the year 2030, or even one hundred 

years from now? I look forward 

to our discussions and cooperative 

work together! 

Co-op Board Report 

Board 

Meetings 

Held in the BriarPatch Co-op Community 

Room on the last Tuesday of 

the month. BriarPatch owners are 

welcome to attend. 

Tue., Feb. 22, 5:30-7:30 p.m. 

Tue., Mar. 29, 5:30-7:30 p.m. 

BREAKFAST WITH THE BOARD 

Held in the Good Food Gallery and 

dining area on the second Saturdays 

of every month. BriarPatch owners 

are cordially invited. Muffins, coffee 

and tea will be served, along with 

informal conversation about Briar- 

Patch’s future. 

Tue., Feb. 12, 9-10 a.m. 

Tue., Mar. 8, 9-10 a.m. 

Co-op 

leadership 

2011 Board Director 

election open until 

mid-February 

As a cooperative business, 

BriarPatch is governed by a 

Board of Directors, elected from 

among its owners. While the position 

of Director is unpaid, it is vital to the 

business. It is important that both 

candidates and voters understand the 

Director’s duties and responsibilities 

and their limits. 

Election Dates & Deadlines 

February 15 

Director Application Deadline 

April 

Candidate information 

published in the newsletter 

April, tba 

Candidate Forum 

May 1 - 15 — Election


On b eha l f of 

Bria rPatch ’s 

managers and staff, I 

would like to thank 

each and every one 

of you for continued 

support of our local 

community co-op. 

2010 was a banner year of unprecedented 

growth in sales and improvement in services. 

Through the year, we took a good 

hard look at product offerings and at the 

store’s setup, aesthetics, and functionality. 

We implemented many changes and 

improvements. 

Sales for 2010 were $16,649,000, 

growth of approximately 20% over 2009. 

Our major expenses, for personnel and 

the goods sold, remained stable. A full 

financial report will appear in our next 

newsletter, after the taxes are submitted 

and books are closed. 

What is wonderful about working at 

BriarPatch is that we are not motivated 

by growth for the sake of growth. Our 

true measure of success comes from a 

“triple bottom line.” In addition to sales 

and profit, we are concerned with how we 

Co-op Store Report 

2010 a banner year for sales, services, and support 

serve our environmental and social missions. 

I am pleased to say that in 2010 we 

accomplished a commensurate increase in 

our community support and involvement. 

Community outreach in 2010 included 

serving as food and drink concessionaire 

at the SYRCL Wild and Scenic 

Film Festival. At the time of this writing, 

we are getting ready for the 2011 festival, 

marking our third year in a row as 

partners in this important local event. 

We also sponsored the children’s area at 

the KVMR Celtic Festival and the Day of 

the Young Child event. Young families 

are a continually growing segment of the 

environmentally and health conscious 

communities, and we recognize the importance 

of reaching out to support them 

in our community giving. 

Our Cooperative Community Fund 

awards this year highlighted our increased 

commitment to our local food 

system, with a special focus on providing 

local, organic, healthful foods to the 

youngest members of our community. 

This year’s recipients were Living Lands 

Agrarian Network, the Colfax Community 

Garden, and the Hennessy School 

By Chris Maher, General Manager 

In 2010 BriarPatch gave out 

$89,704 in discounts through our 

volunteer program, and $44,934 

in owner discounts through our 

periodic discount coupons. 

Children’s Garden. We also provided support 

to Hennessy throughout the year as 

they planted and tended a very successful 

school garden. 

Inside the store we completed a major 

reset of our produce department, improving 

the appearance of our displays, 

facilitating better flow of customers 

throughout the department, and increasing 

the focus on local and regional foods. 

We stocked fresh and delicious fruits and 

vegetables from over twenty-five farms in 

our surrounding area. We also expanded 

our floral and gardening departments, 

responding to the keen interest customers 

have shown in these goods. Many 

shoppers expressed their excitement 

this past spring and summer when our 

front patio was brimming with locally 

produced garden starts and houseplants, 

and again this fall and winter with the 

many seasonal decorative displays. Look 

for the patio-area displays to grow in 2011, 

starting with the introduction of Fair 

Trade-certified roses and other flowers 

for Valentine’s Day. 

Owner Activity 

One of the highlights of 2010 for the 

Co-op was the overwhelming turnout 

at our annual owner meeting held it at 

St. Joseph’s Cultural Center in October. 

Owners enjoyed an Oktoberfest theme 

with our homemade bratwurst and beer. 

We closed 2010 with 4,890 current 

and active owners, an increase of over 800 

owners — or 20% growth — from 2009. In 

2010, BriarPatch gave out $89,704 in discounts 

through our volunteer program, 

and $44,934 in owner discounts through 

our periodic discount coupons. It is great 

to see a strong and growing interest in our 

store within the community! 

We are extremely grateful for the 

compliments, suggestions, and general 

support given by BriarPatch owners. If I 

may be of assistance to you, please do not 

hesitate to contact me.


Co-op Connections 

BriarPatch and CoFed: 

Changing the world one university at a time 

Last year BriarPatch contributed $1,000 and valuable 

business advice to what has evolved into one of 

most incredible social-change endeavors to appear on 

the scene in some time: CoFed, the Cooperative Food 

Empowerment Directive. 

CoFed’s beginnings go back to began when Panda 

Express attempted to become U.C. Berkeley’s first oncampus 

fast-food chain. Well aware of the role food 

systems can play in supporting a healthy planet, Yoni 

Landau and some other students were deeply concerned. 

They created a campaign that resulted in a student vote 

against having the restaurant chain on campus, preventing 

the university from signing a contract with the 

company. 

Inspired by the old Berkeley Co-op (which closed 

in the 1980’s in spite of being a national trendsetter 

in wholesome foods and in the disclosure of foods’ 

nutritional contents), Landau and others organized a 

student food cooperative alternative to fast foods. They 

formed the Berkeley Student Fund Collective, raised over 

$100,000, and opened a small food market and cafe on 

campus in November of 2009. The store offers hot drinks, 

pastries, produce, bulk foods, and lunches, among other 

things. The emphasis is on local, sustainable, nutritious 

organic food, and labels let consumers know their purchases 

are community based as well as ecologically and 

nutritionally sound. 

Along with providing some of the funding, BriarPatch 

Co-op leaders contributed time and advice on starting 

and running a market and café. Berkeley students 

By Bill Drake 

Landau, Alli Reed, Alex Stone, and Christina Oatfield 

visited BriarPatch in the fall of 2008 to consult with 

BriarPatch Director of Finance, Mark Warner, former 

General Manager Paul Harton, and current General 

Manager Chris Maher (Operations Manager at the time). 

The California Center for Cooperative Development, an 

independent organization that is a resource for co-ops, 

also served in a mentoring role for the students. 

The Berkeley market-café is only a small part of what 

evolved into a much larger endeavor. The remarkable 

achievements of the Berkeley students were noticed by a 

student from Seattle, who approached Landau in January 

of 2010 for advice on establishing a healthy, ecological food 

option on his campus. Landau realized that the cooperative 

model he and his friends created could be used by students 

Thanks to CoFed, over time, thousands of 

students all over the country will create 

alternative food options for their colleges 

and universities. 

all over the country to create radical shifts at their colleges 

and universities. 

As Landau explained it in a recent interview, he “saw 

the possibility of taking this vision [created at Berkeley] to 

other campuses and supporting students in creating their 

own community-based solutions that are autonomous.” 

Students at each school could form a socially responsible 

Continued on page 20


Continued from page 19 

business to meet their unique needs and 

abilities, be it a farmers’ market, small 

grocery store, and/or café. Landau and 

his friends wisely recognized that students 

needed resources and connections 

to be able to succeed. They need to learn 

business skills, to gain more insight into 

the positive role food can play in our lives 

and in our world, to be encouraged, to 

find experienced mentors (which might 

include existing food co-ops), to learn 

how to raise money, etc. 

To meet these needs, CoFed was created 

— an in-depth guidebook and a summer 

training program for student groups. 

In its short history, it has given dozens 

of West Coast students over 100 hours 

of training, teaching them to be leaders. 

All this means a great deal to the 

continuance of coops. As Chris Maher, 

observed, “In recent years we’ve seen new 

ways cooperatives are being formed, and 

this suggests that coops will continue long 

into the future, as young people find resonance 

with the cooperative movement.” 

Thanks to CoFed, over time, thousands 

of students all over the country 

will create alternative food options for 

their colleges and universities. Tens of 

thousands of other students will be exposed 

to an approach to food that serves 

them as well as the planet. But that is only 

part of the picture. All of these students 

will leave their schools and go out into 

the world with new skills and awareness 

that will touch countless other lives, like 

expanding ripples from a little pebble 

thrown into a pool of still water. Over 

time, what began with a student referendum 

at Berkeley will have an impact on 

the consciousness of our country and, in 

turn, our planet. BriarPatch owners can 

be proud that our co-op helped set all this 

in motion. 

Co-op Owner Benefits 

Know and enjoy your BriarPatch benefits! 

Patronage Dividend 

For years with sufficient earnings, profits 

will be returned to owners in proportion 

to purchases. 

Local Business Discounts 

Discounts on goods and services at 30 

local businesses. The list is on the next 

page, page 21. 

Cooking Class Discount 

At In the Kitchen cooking school in 

Nevada City. See www.briarpatch.coop 

for class schedule and more information. 

Food Safety Alerts 

Notices of important food safety issues 

affecting BriarPatch shoppers are sent 

promptly via email. (To get on the list or 

update your email address, send it to info@ 

briarpatch.coop or leave it at the Customer 

Service window.) 

February 

Owner Benefit 

“Volume Discount Month” 

Good for a single shopping trip in 

February, find your discount voucher 

inserted into your mailed newsletter.. 

Discount Vouchers 

Good for single shopping trips, discount 

vouchers are mailed periodically, inserted 

in this newsletter. 

Special Order Discount 

Pay only the wholesale catalog price 

plus a handling charge when you order 

products in wholesale quantities (by the 

case or 6 each for Wellness Department 

items). 

Community Mindedness 

Join your friends and neighbors in 

showing your pride in co-owning a local 

business that supports our community. 

The opportunity to be involved 

Vote for the Board of Directors and in 

other decision-making elections, run for 

the Board, and attend our annual General 

Meeting in October. 

Volunteer Program Discount 

Earn a 10% discount by volunteering 

in the store with bagging, product sampling, 

or other jobs as available. Pick up 

a volunteer application at the Customer 

Service window. 

Newsletter Ad Discounts 

Run a free classified ad and/or take a 

one-time $20 discount on a display ad in 

our bimonthly newsletter.


NEW! Synden’s Home Care 

15% off house cleaning and elder care 

530-798-9081 • 530-205-9764 

synden.t@gmail.com 

NEW! Antouri Chiropractic 

10% off cash - Accepting HMO’s, PPO’s, 

Medicare, Anthem, Aetna, BlueCross, 

BlueShield and more 

563 Brunswick Rd. Ste.5, Grass Valley 

273-6192 • www.antouri.com 

Body Balance • Kung Fu & Tai Chi 

Free introductory package 

151 Mill St., Grass Valley 

530-477-0677 

www.bodybalanceNC.com 

Debra Buddie, L.Ac. 

Acupuncture & Herbs 

10% off all acupuncture treatments 

913-6347 • Grass Valley 

California College of Ayurveda 

10% off Bliss Therapies, 

Intern Consultations 

700 Zion St., Nevada City • 274-9100 

www.ayurvedacollege.com 

Dr. Don Williams, DC 

10% discount existing patients, 

no insurance 

$50 discount new patient services 

530-271-5921 

www.livingvibrantly.com 

Form is Function 

10% off all fitness classes, 

group or private 

530-346-7631 office 

510-393-2568 mobile 

www.formsfunction.org 

Iris Holistic Counseling Services 

Donna Fisher-Jackson, M.A. 

50% off initial counseling session 

530-477-7863, Grass Valley 

www.donnafisherjackson.com 

Jacobson Chiropractic 

$40 follow-up visits Thursdays, 

cash only, please call for appointment 

265-2220 • 194 Gold Flat Rd., NC 

Living Waters 

Colon Hydrotherapy 

5% off packages & service 

530-274-9738 • 1097 E. Main St., Suite F 

livingwaterscolonics@gmail.com 

South Yuba Club 

Corporate rates (lowest available) 

555 Searls Ave., NC • 530-470-9100 

Wilma Terrill, M.S., M.F.T. 

Marriage Family Therapy, 

Hypnotherapy & Children’s Issues 

10% off sliding scale 

265-3068 • 103 Providence Mine Rd., 

Ste. 104, Nevada City 

Co-op Owner Discounts 

These local businesses offer discounts to BriarPatch owners. Discounts vary. Please present your owner card prior to the transaction to receive 

the discount. Inquire about this cooperative promotional program with Mellisa at 272-5333 ext. 129 or MellisaH@briarpatch.coop. 

HEALTH & HEALING SERVICES 

Bardsley Safe and Lock 

10% discount on labor 

530-575-2100 

www.bardsleysafeandlock.com 

Brian’s Electrical Service 

& Plumbing Repair 

Brian Puckett, 30+ years experience 

lic. #324214 

10% off labor • 272-6241 

Carbright Auto Detailing 

Steam Cleaning 

& Paintless Dent Repair 

10% off any service 

273-5482 • 11671 East Main St., 

next to Humpty Dumpty 

Changing Spaces 

10% off feng shui/residential design 

drafting services • 272-9128 

changingspaces4u@aol.com 

Covert’s Pump Service 

10% off labor 

530-292-WELL (9355) 

High Quality Handiworks 

General Contractor for 

home improvement 

10% discount on labor 

Liz, 265-5151 

Higher Ground Herb Gardens 

10% off design & consulting services 

292-3348 • CA lic. #800049 

Kimmel Electric • csl#914225 

$25 off all repairs & remodels, 

new construction 

530-432-1872 office 

www.kimmelelectric.com 

Loma Rica Ranch Self Storage 

6th month free. 

5x10 $55, 10x10 $75 

530-273-0889 

lomaricastorage.com 

Paul Sabin, Excavating Contractor 

SCL#487296, since 1986 

10% off hourly rate for backhoe and cat work, 

heavy dirt work, septics, site prep, earth shaping 

272-2909 • sabinpaul@hotmail. com 

Sierra Consulting & 

Integrated Pest Management 

Tree Specialist & Agricultural Advisor 

10% off • 432-7845 

sierraconsultingipm.com 

Veronica Monet, ACS, CAM 

Couples Consultant specializing in 

Anger Management & Sacred Sexuality 

7% off in-person and telephone appts. 

208 Providence Mine Road, NC 

888.903.0050 

veronica@sexwithoutshame.com 

GOODS 

Ambient Beauty 

Facials by Franceska Alexander 

10% off products & treatments 

530-265-8448 

By appointment only 

Colfax Farm & Country Store 

10% off purchase (excluding hay) 

140 Main St., Colfax • 530-346-2600 

Country Wood Furniture 

10% off merchandise 

except sale items & finishing; 

claim discount before orders are placed 

116 W. Main St., Downtown GV 

273-5375 

Geronimo Pole Co. 

5-20% off hand-peeled poles, 

custom log furniture, timbers, 

tipi poles, slabs, etc. 

288-1000 

www.geronimopole.com 

SOLAR POWER 

Mountain Solar 

Consulting, sales, and installations 

of solar electric systems 

$250 credit toward system performance 

monitoring on your computer 

274-7355 • 175 Joerschke Dr., GV 

M-F 11-5 mountainsolar.net 

thomas@mountainsolar.net 

Plan It Solar 

Renewable energy education, design, 

sales, service 

Receive the tax credit upfront at no extra 

charge - receive 5¢/watt off solar panels 

432-3776 • planitsolar.com 

Mowen Solinsky Gallery 

5% off cash sales • 530-265-4682 

225 Broad St., Nevada City 

www.mowensolinskygallery.com 

Parts for Imports10%-15% off 

(except oil & selected special orders) 

120 Joerschke Dr., GV • 272-3477 

Sweet Diane’s 

Custom Wedding Cakes 

& Fine Catering with Diane Astarita 

10% off • 692-1614 

sweetdianes@hotmail.com 

Tomes 

10% off used books, cassettes & CDs 

Booktown, 107 Bank St., GV, 272-4655 

671 Maltman Dr., #3, GV, 273-4002 

tomes@nccn.net 

Weiss Brothers Nursery 

10% off (except sale items) 

615 Maltman Dr., GV • 273-5814 

Sierra Solar Systems 

Free site evaluation, economic analysis, 

and engineering consultation • M-F 9-5 

5¢/watt off all solar electric modules 

273-6754 • sierrasolar.com 

info@sierrasolar.com 

563C Idaho Maryland Rd., GV


Co-op Connections 

Co-op Connections listings cost $20 per 

issue, $15 for BriarPatch owners. Email up 

to 5 lines — business/person’s name, 4 to 

5 word description, contact information 

(phone number, email address, website), 

and owner discount (if any — not required) 

to mellisah@briarpatch.coop. For more 

information, call 272-5333 ext.129. 

CHILD CARE & CHILDBIRTH 

Chamberlin Childbirth 

Laurie Chamberlin, CD, ICCE, CLE 

Serving Hospital & Homebirth Clients 

Prenatal counseling for birth preparation, 

birthing classes, doula services 

www.lauriechamberlin.com 

chamberlinchildbirth@gmail.com 

530.477.5442 

CLASSES 

FIVE ELEMENTS 

Community of Tai Chi Players 

Classes in Yang-style Tai Chi Chuan 

Meet Tues and Thurs at 5 PM 

Nevada City Veterans Building 

www.taichi-nevadacity.com 

(530) 274 –3513 

YOGA 

Young at Heart Yoga 

with Jackie Gerster 

New! Tuesdays, 4:00-5:00 p.m. 

Wednesdays, 12:30-1:30 p.m. 

Wild Mountain Yoga Center 

(916) 747-1415 

FREE 

Free. “Acorns And Eat ‘em,” a How-To Vegetarian 

Cookbook and Field Guide for Eating Acorns, by Suellen 

Ocean. Go to www.oceanhose.com for information on 

obtaining a free download of the book. 

CLASSES & EVENTS 

Astronomy for you/for your child! We talk about 

eclipses, galaxies, nebula — come to our monthly 

meetings at the Madelyn Helling Library 7 pm, first 

Wednesdays. Look on our website for Star Parties — we 

can help you set up your telescope! ncastronomers.org. 

Jazz Camp for all ages, all instruments, voice. July 

20-24. Sierra Jazz Society, 273-0568 or sierrajazzsociety. 

com. Work-study scholarships available now. Bill Douglass 

and professional faculty encourage your musical 

possibilities. 

Piano lessons – experienced teacher loves to work 

with beginners (children and adults) and continuing or 

returning students. Certificate of Merit, National Guild 

Auditions. Jean O. Poff, Nevada City. 273-6875, rogerpoff@comcast.net. 

“Movitate!” Tuesday Dance and Active Meditation, 

5:30-6:45pm, “The Studio” at Vela Massage Retreat, 763 

South Auburn St., GV. $10. Call Natana 432-8378, email 

natanasbliss@gmail.com, www.natanasblissyoga.com. 

Private Tutor – California Multiple Subject Credentialed 

Teacher. K-8, all subjects and art instruction. 

BriarPatch employee. Call Kara, (916) 717-4004. 

Personal Tutoring in middle & high school Biology, 

Science, Math & English by experienced teacher & Oxford 

graduate. Reasonable hourly rates. Discounts for 

tuition at my home. Elizabeth (530)477-8039. elizdesa@ 

gmail.com. 

Holistic Strength. Natural movement instruction that 

cultivates strength, speed, mobility, stability, endurance, 

resilience & balance. Eurasian folk wisdom meets 

cutting edge science. Contact Eric or Alison at (530) 346- 

7631, EricKenyonRKC@yahoo.com, FormisFunction.org. 

Green Medicine Class Series: Combines Herbs, Aromatherapy, 

Nutrition, Flower Essences, Movement & 

Music Therapy. With herbalist Kathi Keville - February 

& March. Herbal Apprenticeship. April-August. Plant ID, 

Medicine-making, Field Trips. 274-3140. www.ahaherb. 

com. 

Aida Baker, MFT Intern holding an 8-week course on 

Parenting from the Inside Out, by Dan Siegel. A method 

helping parents develop a deeper understanding of their 

own childhood experiences in order to create secure 

bonds with their children. Call for more information, 

263-6882. 

Classified Ads 

Classified ads are FREE to BriarPatch current owners. The deadline for the April/May issue is March 1. Submit your wording, 30 

words maximum, via email to Mellisa Hannum, HYPERLINK “mailto:MellisaH@briarpatch.coop” MellisaH@briarpatch.coop or in 

writing at the customer service window. Please include your owner number. Ads may be run repeatedly; renew by the first of the 

month preceding publication, by email or phone, 272-5333 ext. 129. 

BriarPatch staff reserve the right to edit ads or to reject ads deemed unsuitable. A classified ad does not represent BriarPatch 

endorsement of the products or services offered. 

Free public DVD Showing of Adyashanti 2nd & 4th 

Mondays of each month. Begins at 6:45 with silent 

meditation. Location: Sierra Center for Spiritual Living. 

Contact: prajnang@yahoo.com or Jan (530) 273-5595. 

Double Oak Vineyards & Winery Mountain grown 

fine wine produced by nature-friendly farming. Wine 

tasting, picnicking & tours: Saturdays, February through 

December, & by appointment. www.DoubleOakWinery. 

com. (530) 292-3235. Our wine is at BriarPatch. 

Piano Lessons in your home or my studio. (NC/GV area) 

Beginning to intermediate levels. Adult beginners especially 

welcome. Emphasis on music reading. Cathy Collings, 

B.A. in music from Oberlin College. (530)272-6588. 

DANCE & MOVEMENT CLASSES 

African Dance Class. Thursdays 5 pm to 6:30 pm at 

St. Joseph’s Cultural Center, 410 South Church St., Grass 

Valley. Dances, rhythms, & songs of the Congo. Taught 

by Cai Sorlien. Live drumming by Kit Bailey. All levels of 

experience included. 288-3603. 

Dance Fitness. A jazz dance style of aerobics to various 

music styles (African, Latin, etc.), strength training, 

core, & stretch. MWF 8:45-10:15am @ GV Center of Arts, 

upstairs in Sierra Dance Inst. Female oriented only. $10 

per class, call 913-6877 for more information. Bring this 

ad for a free 1st time visit. 

Swing Dance Lessons with Jitterbugs Inc. Friday evenings 

March 4 - April 8. Open Dance 8-10 pm. Location: 

Sierra Mtn. Coffee Roasters; 671 Maltman Dr., GV. No 

Partners required. (530) 274-3565. 

Heatherobics, a new motivating free-style cardio 

workout class. Perfect to release stress with positive 

& creative dance movements and music. Monday & 

Wednesday 5:30 - 6:30pm at St. Joseph’s Cultural Center. 

Your first class is free! (530) 477-7063 or heatherobics@hotmail.com. 

Feldenkrais Moving In Meditation. Find dynamic 

stability in space. Discover dynamic stability in who 

you are: consciousness embodied. Awareness Through 

Movement dissolves tension. The ramifications are 

global. Gabrielle Pullen, GCFP 263-3323 www.focusmindandbody.com. 

YOGA CLASSES 

Young at Heart Yoga taught by Jackie Gerster at Wild 

Mountain Yoga Center. Lengthening and strengthening 

for all student levels. Wed. 12:30-1:30 p.m. New and 

beginning students always welcome. (916) 747-1415. 

New Yoga Studio offers classes by eight instructors 

for every age, body type, and ability level. Full Life Yoga 

Studio, 204 Providence Mine Road, Suite 112, Nevada 

City. 277-3783 or http://www.fulllifeyogastudio.com 

MARTIAL ARTS 

Aikido’Ka. Aikido classes for students of all ages. Our 

classes emphasize fun, respect, fitness, self-defense, 

personal growth and non-violent dispute resolution. 

142 E. McKnight Way, Grass Valley. 273-2727. www. 

joinaikido.com. 

SERVICES 

BUSINESS, COMPUTER 

Project Simplify–Get organized! Mastering Your 

Workflow workshops begin in January. 

(530) 205-5775. ProjectSimplify.com. 

Handy Annie Organizing. Buried in paper? 10% off 

hourly rate on home and office assistance. No job too 

big. 273-6898. 

Project Simplify — Get organized! Mastering 

Your Workflow workshops begin in January. (530) 

205-5775. ProjectSimplify.com. 

Apple Computer Specialist. Tutor, Install, Upgrade, 

Consult... and more. Tony, (530) 273-3106. 

SERVICES - GARDEN 

Sunnydaygarden. Are you ready for spring? Good 

ideas and garden planning, consultation, design, 

planting, pruning, maintenance & mentoring. Food 

& flowers. Sensible, creative, livable gardens. Kathy 

Laible, (530) 263-3709. 

A Women’s Touch Yard & Garden Design. While 

your garden sleeps, think spring! Vegetable & flower 

starting advice, consulting, install veggie & flower 

gardens. Maintenance, pruning, mentoring, composting. 

Randi Pratini, (530) 478-0800. 

Permaculture your homestead! Reduce food costs, 

improve water availability & quality, boost fertility 

& biodiversity, lower energy expenses, increase selfreliance, 

create abundance! 3-hour site evaluation 

$175. See details at SierraPermaculture.com. 

Garvin’s tree service. Call me for all your tree needs, 

263-9190. 

Need Tree Work? Hook-less tree climbing licensed 

and insured. BriarPatch owner. Call Austin DeRock for 

free estimates, (530) 277-6633. 

Michael’s Tree Service: ISA Certified Arborist/State 

Licensed Contractor # 723619. Fully Insured. Serving 

Nevada County for over 18 years. Removals, trimming, 

consultations. Discount for BriarPatch owners. Call 

today for a free estimate. We care about your trees. 

265-5724.


SERVICES - HEALTH & HEALING 

Got Drama? Wish he/she understood you? Want to stop the madness? 

Get relief now! Veronica Monet, ACS: Couples Consultant specializing 

in Anger & Sexuality. Telephone appointments & Nevada City 

office. 7% discount to members. (888)903-0050. 

Iris Holistic Counseling Services. Donna Fisher-Jackson, MA, 

CHT. Free 30 minute Discovery Session. (530) 477-7863, Grass Valley. 

www.DonnaFisherJackson.com. 

Quantum Bio-feedback for Spiritual Healing. Try my 7 part Spiritual 

Tune Up at discount rates. Deep Relaxation, Chakra Balancing, 

Aura Cleanse, Neurological Balance and Stimulation, Angelic Attunement, 

Past Life Therapy, and more. Dr. Haripriya Dillon, N.D. 432- 

2121, holisticgift.net. 

Reiki Master. Certified in Usui Shiki Ryoho healing system. Encompassing 

the whole mind-body-spirit in caring for your health. Releasing 

cumulative stress or addressing more serious health concerns. 

Serving the human, animal, and plant kingdoms. Doreen Domb, (530) 

273-8394. 

Solid Ground Bodywork. Effective, focused orthopedic massage sessions 

with a holistic perspective. Deep, powerful and empowering yet 

gentle, supportive and very relaxing. Short sessions available. Glenn 

Smith, 478-0770. 

Dr. Don Williams, DC. Gentle care for infants, children and adults. 

Specializing in functional neurology and mind-body healing. (530) 

271-5921, www.livingvibrantly.com. 

Mindful Massage with Mieke Blees. Receive $30 off your first session. 

Thorough and specific work in a comfortable space. Relieve Headaches, 

Back/Shoulder/Neck pain, Sciatica, promote relaxation. Call 

(530)205-7071. 

Sleep Better. Think Better. Live Better. Relieve stress and pain, 

deepen sleep, improve memory, ease depression and anxiety. Effective 

for children’s learning and behavior problems. No Drugs! Reach your 

peak potential with neurofeedback. Free brain health newsletter & 

consultation. (530) 263-1413. SierraEEG.com 

Elevation Massage Therapy. Enjoy blissful, beneficial massage with 

Lillian Llacer, CMT. Soothing, deep tension release, effective pain relief, 

pre-natal, and sports massage. 20% discount for new clients, 10% off 

Tues/Thurs for owners. (530) 559-3115. 

I Mediate Solutions provides trained, experienced, low-cost and 

confidential mediation services for all types of disputes. If you’re ready 

to find agreement in an unresolved situation, call Rio at 274-2931. 

Valentine Special! “Give the Gift of Healing and Empowerment.” Gift 

Certificates -- sliding scale fee. Holistic massage / Life-change consultations. 

2hr. sessions. 272-4595. Lily Marie, CMT, BSSW. 20 plus years 

experience. 

Dawn Lorraine Conscious Skincare. Advanced Organic Facials & 

Products. 50% off your first facial. www.dawnlorraine.com. (530) 265- 

9004. 

SERVICES - HOME 

Kent Loma Rica Ranch Self Storage. Kent & Mollie Gallagher invite 

you to call our friendly resident manager, Barbara, 273-0889. 5x10 $55, 

10x10 $75, 6th month free. Lomaricastorage.com. 

Kimmel Electric CL #914225. Your licensed, insured electrician for repairs, 

remodels and upgrades. Upfront pricing & discount for BriarPatch 

members. www.kimmelelectric.com, kimmelelectric@gmail.com, (530) 

432-1872. 

Classified Ads 

Bardsley Safe and Lock. www.bardsleysafe.com. 30 years local experience. 

State Permit LCO4728. Service, re-key, or change combination on 

locks & safes. 10% discount on labor for BriarPatch members. (530) 575- 

2100. 

High quality handiworks. Plumbing, carpentry, electrical, general 

repair, remodels. Call Liz, Licensed General Contractor, for all your home 

improvement needs. (530) 265-5151. 

Ken Hale Piano Tuning, Repair, Regulation & Evaluation for home, 

schools, concerts. Call Ken, Registered Piano Technician, 272-8133. Mention 

ad for 10% discount. 

Will’s Plumbing & Repair – the ½ price plumber (avg per hr). Master 

to you. Solar, drain cleaning, filters, pumps, trenching, irrigation. Lic 

#652569. 35 yrs exp. 272-6421 or 268-1129. 

Handy Houseman. Small repairs, Household Projects, Tile Setting, 

Plumbing, Window Washing, Painting, Kitchen Remodels, Patios, 

Bathrooms, Showers, Kitchen Flooring, Electrical. Free Gutter Inspections. 

Isaac , $23/hour. www.myhandyhouseman.com, 272-7488. 

SERVICES - MISC. 

Live Rock n Roll dance band for weddings and parties. Music from the 

60’s, 70’s, and 80’s. Please visit our website, starpeopleband.com or call 

432-1363. 

Preparedness & Outdoor Recreation. PrepareDirect, a national company 

based locally since 1980, provides quality and essential products for 

emergency preparedness and outdoor recreation at a discount. Use coupon 

#925 at website checkout for an extra 10% off for locals. www.preparedirect.com, 

(530) 274-3344. 

Travel: Costa Rica/eco adventures, Hawaii, Mexico, Caribbean, Europe; 

weddings/honeymoons, spiritual vacations. Personal travel experiencelocal 

resident for 34 years. Melanie (530)268-1756, dreamaker80@hotmail. 

com, www.dreammakertravel.net. 

Rooms for rent in Squaw Valley ski cabin. 2 rooms in my home, bed 

and breakfast style. For more info: www.crosscreekcabinsv.com or call Cindy 

at 386-1985. 

Walker Confidential. Full Service Investigations. CA Licensed Private 

Investigators, CAPI 24696. www.walkerconfidential.com. (530) 362-2402, 

(530) 362-2404. 10% discount to BriarPatch Owners. 

Eastern European photographer working in the Wild West doing insightful 

and versatile portraiture in formal sittings, weddings and special 

events. More information and pricing at www.radusava.com. 

FOR SALE 

LightStones. Crystal/Gemstone “Pharmacy” offers a wonderful selection 

of crystals, minerals & gemstones, hand-selected for your enjoyment. 

Showroom in Nevada City, open by appointment. Open for holiday 

shopping! Call Maraiel Ruth at (530)265-3159 for info. 

Raw Goat’s Milk from your own goat: Hardy, Nigerian Dwarf/ Toggenberg 

cross does for sale. Sweet milk! Classes on family milk goat care. Details 

at 292-0279. Wild Rose Ranch. 

Is it a yurt or a tipi? It is better, it is a Plenisphere, year-round living in 

your own canvas home. Energy efficient, portable, sustainable, off-grid, 

ergonomic, comfortable, gorgeous! Less than $5K. (530) 470-3174. 

Wild food and medicinal herb CSA starting in April! Learn how to use 

local, abundant plants for food and medicine. For more details, email rachel@backyardbotanics.com.

Best selection of 

organic everything. 

– Shannon 

All my favorite foods 

are here. 

– Jacob 

The community spirit, 

familiar, friendly faces, 

and the local food that 

they offer. – Debbie 

Shoppers’ Forum 

290 Sierra College Drive, Suite A 

Grass Valley, CA 95945 

CHANGE SERVICE REQUESTED 

What do you love about BriarPatch? 

The health foods. 

– Tad 

It’s got a lot of different 

organic things that I like 

and can’t find anywhere 

else. – Billy 

PRSRT STD 

U.S. POSTAGE PAID 

Cedar Ridge , CA 

PERMIT No. 27 

Organic produce. 

– Cynthia

Symbiotic Sustenance - BriarPatch Co-op

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