Rachel Berry, Andrea Budde, Katrina Frey, Katee Gustavson, Chris Maher, Seanan Maher, Rebecca Torpie, Sasha Scott
BRIARPATCH FOOD CO-OP
290 Sierra College Drive Grass Valley, CA 95945
530-272-COOP
Rock Creek Plaza
2505 Bell Road
Auburn, CA 95603
530-65-FRESH
For store information, visit briarpatch.coop
The Spectrum of Apple Flavors
What’s Up With Apples for Gardens?
Schooled in Good Eating
Timeline of Co-ops in Northern California 20-23 Grape Expectations: How Frey Vineyards Cultivated Change in American Winemaking
Tater Impact: The Root, The Myth, The Legend
Core Values: Fall Recipes Starring Apples
As easy as…wait! Even easier than apple pie. Lots of guests, little time. It’s get-togetherafter-get-together season, so we give you simple yet impressive and delicious dishes for every fall occasion.
Apple Rose Tart
Makes 8-10 servings
This showstopper is simpler than it looks. Once the crust is made and baked, you can focus on the fun part: making the beautiful rose pattern. Careful, even cutting will yield the most picture-perfect results. Makes one 10” round tart.
Crust
1 stick cold unsalted butter, cut into ½" cubes
1/3 cup sugar
1 tsp salt
1 cup all-purpose flour
¼ cup almond flour
1 egg
Filling
6 apples, cored (not peeled) — red and/or or pink skinned
½ cup applesauce
2 Tbsp Calvados, rum or Cognac (optional)
½ cup apricot jelly or jam
Add the sugar, salt and flours together. Gently cut in the butter pieces with your fingers or a pastry cutter until mixture is sandy. Add egg. Continue to knead until dough is formed. Shape into a disc, wrap in cling film and refrigerate at least an hour, until firm.
Roll out dough on floured surface about ¼" thick and tuck into tart pan, neatly trimming the edges at the rim. Let rest in fridge for at least 30 minutes.
Preheat oven to 325º. Prick the base of the shell gently with a fork. Using pie weights or dried beans on parchment paper, blind bake for 20-25 minutes, until golden. Let cool.
While shell is baking, slice apples into ¼” pieces.
Spread a thin layer of applesauce and optional liquor (mixed together) on tart shell. Starting at the outer edge, layer apple slices, overlapping them halfway, going in a concentric circle toward the center. Pack tightly and keep the slices as perpendicular to the base as possible.
Bake another 15-20 minutes, until apples have softened.
In a small saucepan or microwaveable bowl, heat jam/jelly until liquid. Strain if there are seeds or fruit pieces. Gently brush over tart.
Find more fall apple recipes in our digital edition! mobimag.co/bp-vine/fa25
Sweet Potato, Carrot & Apple Tzimmes
Makes 8 servings
Traditional Ashkenazi stew is sometimes made with meat, but this one is all vegetarian. Sweet and comforting, it is a favorite dish served at Jewish holidays, and might become your favorite too. Feel free to substitute a yam or Japanese sweet potato for the tried-and-trues.
5 carrots, peeled and sliced into ½” rounds
¼ cup dried currants
¼ cup raisins
¼ cup dried apricots, chopped roughly
¼ cup mild-flavored honey
½ tsp each salt and pepper
2 oranges, zested and juiced
2 Tbsp potato starch
Tbsp olive oil
Preheat oven to 350º.
In a saucepan over medium heat, cook carrots and sweet potatoes in the broth for about 10 minutes, until slightly tender. Remove from heat, drain.
Ultimate Crumb Topping
Makes about 1 1/2 lbs
Here's a crumb topping recipe to make ahead and refrigerate or freeze until you’re ready to zhuzh your pies, crumbles, bars or whatever you fancy. It’s got a hearty spice profile that will warm you up like a tartan throw next to a potbelly stove after a romp in the leaves. Scale recipe up as needed. Swap spices as you’d like as well. The key is not to over-blend. You want delicate, lightly-crunchy crumbs.
1 ½ cups light brown sugar
3 cups all-purpose flour
1/8 tsp baking powder
2 tsp kosher salt
2 tsp cinnamon
2 tsp ginger
¼ tsp cloves
½ tsp nutmeg
8 oz butter
Cut frozen butter into ¼” pieces. With a pastry cutter or your fingers, blend in butter with spices, flour, white sugar and salt until mixture is sandy.
While the root veggies are cooking, peel and core the apples, cutting into ½” wedges. In a small bowl, mix the dried fruit, honey, juice and zest, salt and
pepper and potato starch. Pour root veggies and apples into a casserole dish and pour juice/fruit mixture over. Drizzle olive oil on top. Bake for 30 minutes or until crispy and golden.
Pip Culture: An Apple-icious Art Challenge
We’re giving art history a juicy new flavor! Feast your eyes on these reimagined macintosh-terpieces a playful homage to legendary artists from the Golden Delicious days of Post-Impressionism to the Modern masters. But here’s the twist: Can you guess which artist inspired each painting?
Enter your guesses between Sept. 1st and Sept. 30th for a chance to win a $100 BriarPatch gift card. It’s an a-peeling challenge you won’t want to miss!
1
briarpatch.coop/how-bout-them-apples
2 3 4 5 6
OOur Co-op Continues to be a Leader
By Chris Maher, CEO and General Manager
ur co-op continues to be a leader in our community and among coops across the country.
Fall is upon us and we just celebrated the second anniversary of the Auburn location’s Grand Opening. As you likely know, opening a second store was an enormous undertaking and one we did only after having done due diligence that it was the right move for the Co-op.
folks’ shopping habits have evolved and now BriarPatch Auburn is a regular part of their grocery routines.
I was thrilled to let our Owners know in person at our Annual Owner Business Meeting in May that we have exceeded the projections that we set when the store was conceived, and expect that total co-op sales will pass $54 million in 2025. In short, we are doing
“We were recently recognized again as being among the top ten co-ops in customer service in eleven categories by the National Co+op Grocers. ”
Sales at the new store continue to grow at over 25% year-over-year, which is an unbelievable rate. This growth is coming mostly from new shoppers finding their way to the store, but also from those who have already visited and are doing more shopping with us. As we anticipated,
exceptionally well. One of the things which I am most excited about is that we were recently recognized again as being among the top ten co-ops in customer service in eleven categories by the National Co+op Grocers.
These categories include:
Overall Satisfaction
Availability of Products
Customer Greetings
Best Checkout Experience
Overall Value
Grocery Department
Produce Department
Prepared Foods Department
Meat & Seafood Department
This mirrors the feedback we are getting from our shoppers in both the Grass Valley and Auburn communities. Customers regularly share how they find our stores uplifting and our service exceptional. They value our focus on local and organic products as well as the overall quality of the products we offer. We work hard to earn that praise and will continue to do so.
WWe Are Living in Dynamic Times
By Rachel Berry, BriarPatch Board President
e are living in dynamic times, and building greater resiliency in our food systems is more important than ever.
You may remember during the onset of the COVID pandemic, breaks in the consolidated food systems created food shortages far and wide, but our local producers kept their supplies steady and were nimble enough to pivot their business strategies to better serve our community during those challenging times. A diversity of locally-owned businesses created greater resilience in the face of a global challenge.
In June, a cyber-attack on UNFI (the primary distributor of natural foods in the U.S.) created a similar wake when orders could not be processed for several weeks and natural food stores across the nation lost access to many of their products. You may have noticed in Grass Valley or Auburn that some of your favorite drinks or center store items were unavailable during that time. But again, access to locally-produced food was never impacted.
For many decades, BriarPatch has invested in systems and strategies to maximize the purchase of local food products, not only because it’s the kind
of food our Owners love to eat, but also because supporting these small businesses creates more economic and ecological resiliency for all of us. In fact, local vegetable production has more than tripled over the last 10 years in Nevada County — from $966,400 in 2013 to $3.5 million in 2023 — and the BriarPatch community has driven much of that growth through its ever-
In partnership with National Co+op Grocers (NCG), we build resiliency through working collaboratively with other food co-ops on best business practices, use our collective power to leverage discounts on UNFI products and strengthen partnerships with other food distributors.
Like any healthy ecosystem, BriarPatch
“BriarPatch will continue to cultivate diverse partnerships and strategies to build more resilience in this climate of rapid change.”
increasing demand for local food and the development of strategies to coordinate crop production among our community of farmers.
In addition to building a larger market for local food producers, BriarPatch continues to explore ways to build more diversity and resiliency into our business, like the strategic decision to open a second store in Auburn and more recently, supporting the exploration of a local farmers’ cooperative in our region.
will continue to cultivate diverse partnerships and strategies to build more resilience in this climate of rapid change. The BriarPatch Board is committed to deepening our understanding of the current climate and what opportunities may lie ahead as we continue to grow the resilience and impact of our beloved co-op. We thank you for being part of our resilience!
Comparing Apples to Apples
Arkansas Black
Tart, yet sweet. Notes of vanilla and almond. Eater, baker and cooker. Pairs great with nuts — think cheeseboard accoutrement.
Pink Lady
For those who prefer less sweet, this is your gal. She’s a little tart. Versatile too — a baker, a cooker and a snacker.
Fuji
The most popular apple in Japan. Crunchy, super sweet and juicy. Excellent complement to stronger salad greens like kale or arugula. Great bakers, too.
Newtown Pippin
Known to be a favorite of a Founding Father or two, this pippin is tart and sweet and rather fickle when it comes to growing, but it sure loves turning into cider.
An Apple Emeritus, around since 1797. Temperamental to grow and ship. Magnificent taste, however, and worth the effort of seeking out. The flavor is especially enhanced when baked or roasted. Fleeting, however — available only two weeks or so of the year — usually September, so don’t blink.
The decline in Gravenstein production has led to its inclusion on the Slow Food
Heirloom Gravenstein
Each of our favorite seasonal apples has its own personality. You might say it’s like comparing apples to… oh, never mind. So, how do you like these apples?
I ME ONLY!
Gravenstein
USA’s “Ark of Taste,” a list of heritage foods in danger of extinction. Learn more: fondazioneslowfood. com/en/what-we-do/ the-ark-of-taste
Gala
The belle of the ball (though Honeycrisp might say otherwise). Quite crisp and sassy. These pinkorange beauties fall on the sweet end of the spectrum and are perfect bakers for pies and sauce.
Granny Smith
The Sophia Petrillo of apples — crunchy and a bit sharp, yet pretty darn loveable. And oh so versatile — excellent for salads, pie, sauce and freezing. Go, Granny, Go!
Honeycrisp
“Honeycrisp! Honeycrisp! Honeycrisp!” Red Delicious might whinge. On the sweeter side and, ding! crispy. Great bakers but admiring, er, snacking seems to be the preferred application for most.
Jazz
A cross between a Gala and a Braeburn with a lovely floral aroma. Slice for snacking as the flesh is dense and may not be ideal for those with challenged chompers.
The Spectrum of Apple Flavors
SUGARBEE
HONEYCRISP
Pre-order your complete BriarPatch Deli Thanksgiving meal today! From organic turkey to indulgent sides and desserts, everything is pre-cooked and ready to heat and then EAT! Available now through November 21stwhile supplies last —so don’t wait!
Pick up will be available at either store Monday, November 24th through Wednesday, November 26th.
Here’s what’s on the menu:
The Holiday Meal Pack — feeds 4-6
• All-Natural Turkey Breast and Thigh Meat, Marinated with Lemon Thyme
• Sourdough Stuffing & Cornbread Stuffing
• Green Bean Almondine
• Mashed Potatoes
• Turkey Gravy & Mushroom Gravy
• Cranberry Sauce
• 9” Pumpkin Pie with Ginger Crust
The Small Bird Meal Pack — feeds 8-10
• Fully Cooked Organic Turkey
• Sourdough Stuffing & Cornbread Stuffing
• Green Bean Almondine
• Mashed Potatoes
• Roasted Sweet Potatoes
• Turkey Gravy & Mushroom Gravy
• Cranberry Sauce
• 9” Pumpkin Pie with Ginger Crust
The Large Bird Meal Pack — feeds 12-14
• Fully Cooked Organic Turkey
• Sourdough Stuffing & Cornbread Stuffing
• Green Bean Almondine
• Mashed Potatoes
• Roasted Sweet Potatoes
• Roasted Brussels Sprouts w/ Dried Cherries
• Turkey Gravy & Mushroom Gravy
• Cranberry Sauce
• 9” Pumpkin Pie w/ Ginger Crust & 9” Vegan Apple Pie
To find out more about the Board’s standing committees, please add the following Committee names to the subject line when you email us at directors@board.briarpatch.coop.
Board Development Committee
Why Be a Co-op Owner?
Owner Appreciation Months
Each year, Owners can take 10% off one shopping trip in February, April, July, September and December. This schedule is subject to change.
5% off all BriarPatch brand supplements. Be well and save!
Opt into E-Receipts and automatic Register Round Up
Email hellobriarpatch@briarpatch.coop to sign up.
Senior Discount
Owners 67 and wiser may apply to receive 2% off every day and 5% on Wednesday.
Be a PatchWorks Volunteer
Receive 15% off on up to two shopping trips each month when you volunteer at select nonprofits.
Special Orders
Owners can get special savings for case discounts at our Grass Valley location.
Check out more Owner benefits at briarpatch.coop/join-the-co-op
Board Members and Meetings Board of Directors
Check our website for our Board roster.
To contact all the Directors, email: directors@board.briarpatch.coop. For individual Directors: first name and last initial (i.e. alanal@board.briarpatch. coop). Letters may be left at Customer Service.
Upcoming Board Meetings
The upcoming meeting agenda is available at least one week prior to the meeting. Owners are welcome to attend Board Meetings. Please contact Mary Hunter for more information: maryh@briarpatch.coop.
Tuesday, September 30, 2025 Tuesday, October 28, 2025 Tuesday, November 25, 2025
Finance Committee
Executive Committee
Governance Committee
Ends Policies
BriarPatch Food Co-op exists so that members of the communities in which we live, work and serve will benefit in ever-increasing ways from:
• Vibrant and sustainable organic and natural foods grocery stores;
• An inclusive and resilient regional food system;
• An equitable and expanding cooperative economy.
What’s Up With Apples for Gardens?
At BriarPatch, we’re doing something a-peeling with our Apples for Gardens program: For every pound of apples sold, we donate ten cents to a different community or school garden every month at each of our stores. That means every Fuji you slice, Gala you dice or McIntosh you munch helps nurture our local food system. Check out the work your appetite is supporting! Together, we’re at the core of something truly golden!
Full Circle Community Garden, December 2024, Grass Valley
The Ophir STEAM Academy school garden helps feed and educate over 200 students and 50 staff at their Newcastle campus. “Our incredible parent volunteers maintain the garden weekly,” says Ms. Nettnay, former Ophir STEAM Academy Principal. “We have strawberries, mandarins and leafy greens that we can serve students for snacks and lunch as they come into season. We also grow beautiful flowers that allow us to provide gorgeous bouquets for staff appreciation.” Classes often gather in the garden to learn about growing their own food (and eating it, too), seasonality of crops, insect and plant relationships, and more. This space is also utilized for school celebrations like birthdays and staff recognition ceremonies. Ophir STEAM Academy used their funds to provide classes with gloves and gardening tools, improve the irrigation system and to create signage for the garden beds.
Established over twenty years ago, the Full Circle Community Garden’s mission is “to build community through gardening.” This Nevada City based garden used their funds to test current soil conditions and amend the raised garden beds with topsoil. The Garden brings together people of all interests and gardening knowledge. Rob Chase, Garden Manager explained that, “The niche we are trying to fill is to provide garden space and to nurture a gardening community for people whose circumstances don't provide that opportunity. On a broader scale, we see the Full Circle Community Garden as a reproducible model which we can use as an example to advocate for the creation of more community gardens. Growing plants, building friendships and learning from one another.” Come November, Full Circle Community Garden will be moving from their County-owned plot of land to start fresh. They are excited to see what the future brings!
Ophir STEAM Academy, June 2025, Auburn
More than half of the students at Bear River High School participate in their Agriculture Program, which utilizes their on-campus garden in a collaborative way. “Students are currently working on installing drip irrigation and laying down weed cloth, thanks in part to the Apples for Gardens funding, which will allow us to sustainably grow flowers for use in our classroom arrangements and community events,” says Ms. Glomson, BRHS teacher. “We are also beginning to develop a composting system on campus. This will not only reduce waste from our ag classrooms and floral lab but also teach students about soil health and closed-loop systems in agriculture. [The garden] has become a place of learning, pride, and purpose and we’re excited to see how it continues to grow!”
Bear River High School, April 2025, Grass Valley
The Outfielders’ Community Garden in Colfax was established in 2012. Each of their 25 garden members tends to their own 8x12 foot plot. They come together to make decisions as a group, host garden workdays and run events like their Farm-to-Table Fundraiser. “Last year, the Apples to Gardens fund helped us build our beautiful new tool and storage shed —an exciting addition to the garden,” says Nicole Lescher, Garden Liaison. Outfielders’ Community Garden is the Auburn Apples for Gardens recipient for October, and “one idea being considered [for the Apples for Gardens funds] is transforming one of our beds into a dedicated community gathering space.” This small but mighty garden is striving towards creating a space for the low-income community of Colfax to grow organic produce while fostering a culture of togetherness.
Outfielders’ Community Garden, October 2025, Auburn
Getting Schooled in GOOD EATING
At BriarPatch, if there’s one thing we know is important it’s eating healthy, especially when you’re young, and learning good-foryou habits. That’s why we sat down with Dré Maher, the Food Services Coordinator at Nevada City School of the Arts, to talk about how she has built their school lunch program around local farms and fresh, healthy options. You recently won a School Food Professionals Award for "Best Farm to School Recipe" for your whole wheat penne pasta dish. How do you work with local farms to make your school lunches?
Well, I can’t speak about what we do without giving a shout-out to BriarPatch and Sierra Harvest. My first role at NCSA was as a Sierra Harvest Farm to School Liaison. Our school’s partner farm was Mountain Bounty Farm, but for Harvest of the Month tastings, we were able to let students try produce from
lots of different local farms, which was how I connected with those producers. Thanks to BriarPatch’s crop planning and advanced forecasting for local purchasing, by the time I started the school food program in 2018, farmers were ready with weekly availability lists and getting going with regular delivery schedules. That has all grown symbiotically, and starting last school year, we were able to level up our purchasing both with more forecasting in cooperation with farmers and in terms of how much of our total cost was spent locally.
There's the idea that kids don't like vegetables or aren’t willing to try foods they aren't familiar with, but you seem to have had great success serving dishes with kale, asparagus and many other tasty veggies. Do you find kids are more open to trying new foods than people think?
They absolutely are! The key for us is making connections first and educating students about some of the stories behind the foods we’d like them to try.
I realized how important this was back in my F2S Liaison days. In the 2023’24 school year, we used a grant to hire a Student Engagement Coordinator (Alana Flores) and to purchase two Charlie Carts, which are mobile handson cooking stations. Anytime we can offer taste tests, talk about who grew the food and where, and present some facts about the food, whether that’s nutritional information or just fun trivia, students are more willing to try something new and admit that they like it.
One of my favorite anecdotes is when we had a lot of refusal from our K through 5 students to eat hard-boiled eggs at breakfast. One of our partner farms, Heart & Soil Regenerative Farm, began a farm-to-school curriculum with our 4th and 5th grade classes, and for the 5th grade unit, they learned about chickens. There were classroom visits and lessons by the farmers, and visits out to the farm to learn all about chicken life and care from a regenerative agriculture perspective. Students participated in all the aspects of the program, and the
DréMaher
next time we served hard-boiled eggs for school breakfast, the 5th graders’ excitement was contagious. There were no eggs left uneaten! In fact, students were asking for seconds, and the hallway was abuzz with chatter about the farmfresh eggs — all of which were from Heart & Soil Farm. This is a perfect example of how, when students feel connected and invested in their food and their local food system, they happily eat things that they previously would say they didn’t like. What's the biggest challenge in trying to make enough food for hundreds of students while keeping the options fresh and healthy?
Time and hands. Even with adding more staff to our team in recent years, it’s a hustle to get fresh ingredients washed, prepped and cooked into dishes in the time frame we have. Breakfast goes out at 9 am, and we start portioning lunches for Kindergarten at 10:35. We do as much prep the day before as possible, but we also have all the cleanup and washing of bentos from the current meals of the day, let alone if it’s a baking day for scratchmade muffins for the next breakfast. Additionally, there are funding challenges, so I feel grateful to have been able to receive significant grant awards to improve our ability to provide
this level of quality and locally purchased food at such a large scale. BriarPatch is proud to support Sierra Harvest’s programs throughout the years. The Co-op has donated over $150,000 since 2020 to the nonprofit to help it reach its goal of providing healthy, locally-produced lunches in Nevada County schools. We can’t wait to see what the future holds for Sierra Harvest and our well-fed kids!
mobimag.co/bp-vine/fa25
Find Dré’s award-winning recipes and others from NCSA commissary, adapted for the home kitchen, in our digital edition.
Timeline of Co-ops in Northern California Timeline of Co-ops in Northern California
This October is Co-op Month, and we aren’t the only ones celebrating! Here’s a brief history of all the wonderful local food co-ops of California:
1975
Sacramento: Moves to Freeport.
North Coast: Moves to 13th and G Streets in Arcata.
1978
Davis: First paid employee and relocation to 5th Street.
1982
North Coast: Opens First Street Food Co-op in Eureka building.
BriarPatch: Moves to Washington Street store.
1971
Sacramento Natural Foods Co-op: Begins in the form of a buying club operating out of a student’s basement apartment.
1972
North Coast Co-op: Begins as Humboldt Common Market, a buying club in a downtown Arcata storefront.
Davis Food Co-op: Starts as a buying club founded by UCD students.
1973
1976
Ukiah Natural Foods Co-op: Founded by a group of “Back-to-the-Landers.”
Davis: Opened first storefront as a volunteerbased co-op.
BriarPatch Food Co-op: Opened first retail store on Loma Rica Drive.
Sacramento: The Sacramento buying club is officially incorporated as a co-op.
North Coast: Incorporated as Arcata Co-op; moved to H Street (now Northtown Books).
Chico Natural Foods Co-op: Starts as a buying club founded by 15 Chico families.
Feather River Co-op: Opens its doors as a buying club for a small group of like-minded locals. At the beginning, the co-op was not open to the public.
North Coast: Relocated to current Arcata store at 9th and I Streets.
1980
Feather River: The coop hits 200 members!
1981
BriarPatch: Moves into a small space on Nevada City Highway.
Davis: Officially incorporated as a co-op!
1984
Davis: Final relocation to 620 G Street.
1989
Sacramento: Moves to Alhambra Boulevard.
Chico: Moves to current 8th St. location.
1992
BriarPatch: Moves to bigger location on Joerschke Drive.
1996-1997
North Coast: Purchases, renovates and opens new Eureka Co-op at 5th & L Streets.
1998
2007
BriarPatch: Moves into the newlybuilt space on Sierra College Drive.
2008
Ukiah: Relocates to a larger space on Gobbi St. to better serve the community.
2003
Feather River: Moves to present Quincy location on Main Street, which was purchased and renovated with lots of help from member-owners.
2004
Chico: Finalizes switch from a nonprofit to legal cooperative.
2006
North Coast: Relocates new Eureka store to 4th & B Streets.
Ukiah: First remodel to accommodate more produce at Gobbi St.
Feather River: Hits 1,000 active members as they celebrate their 30th anniversary.
2013
Feather River: Opens its second location in Portola.
2015
Ukiah: Second remodel to add entryway and salad bar at Gobbi St.
2016
Sacramento: The current R Street location opens.
BriarPatch: Partners with California Solar Electric Company to install its parking lot solar structure.
2018
Sacramento: Installs a rooftop solar system to reduce environmental impact.
2021
Ukiah: Completes a major remodel and modernization of the store.
2022
Davis: Celebrates 50 years of operations.
2023
BriarPatch: Opens its second location in Auburn!
North Coast: Celebrated its 50th anniversary.
Grape Expectations: How Frey Vineyards Cultivated Change in American Winemaking
By Katrina Frey, Executive Director, Frey Vineyards
Photo credit: Frey Vineyards, Ltd.
Thank you for this invitation to tell the Frey Vineyards story. Before I jump into it, I’d like to alert your readers about the alarming impact on the fabric of American agriculture and vineyards that ICE arrests are causing. Our workers and their families are living under a dark cloud of anxiety. It’s very ironic that it is next to impossible to find generational American workers to perform the many grueling tasks that immigrants take on. At Frey Vineyards, we benefit daily from the excellent work ethic, skills and reliability of our vineyard crew. For years, we have been offering fair wages, safe working conditions, benefits and bonuses to our workers. Please speak out to your elected officials at every government level. The current policies are responsible for huge economic losses and human suffering. It all began in the 1970’s Northern California where Alan Chadwick, a famed British horticulturist, set up a garden project to teach eager apprentices
the principles of Biodynamic/French Intensive agriculture. (Learn more at chadwickarchive.org)
I met my husband, Jonathan Frey, there and we spent a year and a half passionately soaking up plant knowledge.
We moved to the hundred-acre Frey Ranch in Redwood Valley, Mendocino County, a few hours north of San Francisco. Mountainside woodlands
of oaks, redwoods, Douglas fir and Ponderosa pine surrounded meadows and eight acres of “organic by neglect” Cabernet Sauvignon wine grapes. By 1980, we and my brother-in-law, Matthew Frey, had scraped together some barrels, a few vats and a basket press. With the help of Jonathan’s 11 junior siblings, the first harvest came in marking Frey Vineyards as America’s first organic winery. Inspired by a
visit to the Coturri Winery in Sonoma County, Jonathan and brother Paul Frey began a decade of research and development in order to produce stable, no sulfites or other additive free wines. Paul, our winemaker of 25 years, is now recognized worldwide as the leading authority on sulfite-free, organic winemaking.
Because there was no federal definition of organic back in 1980, our wines were
labeled as grapes grown organically by California Certified Organic Farmers (CCOF). In the late 1990’s, Jonathan joined the group of organic producers who were crafting the USDA organic standards. He and fellow winemaker Philip La Rocca wrote the rules for the two tiers of National Organic Program (NOP) wines. Since 2002, federal law recognizes wines with no sulfites as Organic Wine with the USDA Organic
seal, and wines with sulfites as “made with organically grown grapes.”
Frey is committed to making the purest wines that check all the boxes for the conscious consumer: organic, gluten free, vegan.
During the 1990’s, brother-in-law Luke Frey started the process of applying biodynamic preparations to all our vineyards. In 1996, we became the first Biodynamic winery in America. I was asked to join the Board of Demeter USA, which certifies all the farms and vineyards in the U.S. I served for seven years, some of that time as the president of the board.
For me, the most significant pillars of a biodynamic farm are:
1) A commitment to biodiversity — farms must put aside at least 10% of their land for native flora and fauna. At Frey, we farm 350 acres and set aside 650 acres of wild land.
2) Limiting inputs, which we achieve by composting all the pulp, skins and seeds of the grape harvest along with gathered manures from our farm animals (cows, goats and sheep), green matter and oak leaves collected from our land.
Party in Vineyard
“
Because there are no label requirements for alcoholic products, the over 80 synthetic additives that are commonly used in conventional winemaking are hidden.
”
This attention to high-quality compost and intensive cover cropping between the vineyard rows allow us, with minimal tillage, to capture carbon in the soil and operate as a mature regenerative farm. I like to say that biodynamics is the grandmother of regenerative agriculture. The proof is our healthy disease and insect damage-resistant vines and the quality of our grapes.
Some of the most rewarding aspects of my career have been the pioneering of the organic wine market category, supporting the many U.S. organic agricultural movements with financial donations and wine for events, educating consumers, welcoming hundreds of visitors to the winery and mentoring dozens of apprentices.
In 2003, the whole Frey family became very involved in the successful passing of the first county (Mendocino) ordinance in the U.S. that banned the propagation of genetically modified organisms (GMOs) crops and the raising of GMO animals. It was a David and Goliath battle when Monsanto and Syngenta joined forces to attempt to defeat the ordinance. I was the fundraiser and instead of the $10,000 I had hoped to raise for public education, we suddenly needed to raise $65,000 for radio and print ads. Thanks to the generosity of the organic industry, we were able to combat the lies that were being spread. Paul Frey was the educated science spokesperson who clearly won two debates with GMO apologists. It was a thrilling victory to pass the ordinance with 57% of the vote.
Today, more education is dearly needed to point out to consumers that conventional vineyards are regularly doused with Roundup herbicide, whose active ingredient is glyphosate, a
Paul Frey Working in Vineyard
known carcinogen. Many wine drinkers are under the impression that all wines are natural beverages. Because there are no label requirements for alcoholic products, the over 80 synthetic additives that are commonly used in conventional winemaking are hidden.
Mendocino County continues to be a mecca for organic and biodynamic vineyards with over 45% of vineyard acres certified. Over the decades, Frey Vineyards has
purchased grapes for our many vineyard partners who have been essential to allow our production to grow and to keep land in organic agriculture.
We welcome visitors to our new state-ofthe-art, eco winery and tasting room and look forward to continuing organic conversations.
Learn more and visit: freywine.com
Watch some videos and check out the Frey podcast in our digital edition!
Katrina and Jonathan Frey
Frey Cousins at the Frey Nature Reserve
TheRoot, Tater Impact:
While potatoes aren’t exactly the most polarizing vegetables these days, they do have a few eerie and mysterious elements that make them fit for spooky storytelling on a chilly autumn eve. Enjoy a Bloody Mary whilst hovering over your Ouija board and and ask: Does the potato see with those eyes?
Potatoes originated in the Andes Mountains of Peru 10,000-8,000 years ago, yet the Incas (1200-1530 CE) are credited for domesticating many varieties of papas. Today, the Quechua and Aymara people have maintained their cultures and livelihoods despite both Incan and Spanish conquest. Papas are still actively used in daily life as a food source and as a sacred, medicinal plant. These communities have rich folklore surrounding the spud. For example, during harvest festivals, farmers offer the first potatoes
of the season to Pachamama (Mother Earth) as a gesture of gratitude. Some also believe that the shape of a potato could predict the success of the next planting season—an oddly shaped potato is seen as a warning of potential droughts or pests.
A Bad Rap
When potatoes were first introduced to Europe in the late 16th century, the nightshades didn’t receive the warmest reception and were believed to be toxic or even cursed. In fact, the green parts of potatoes (leaves, stems and those dastardly sprouted eyes that stare you down when you hang on to them too long) are poisonous due to the presence of solanine, a natural toxin. This fear led to potatoes being blamed for illnesses and strange occurrences or even being shunned altogether.
(You think it’d be Brussels sprouts…)
In some European folklore, potatoes were considered the “Devil’s food.” Superstitions claimed they grew underground because they were connected to dark, infernal forces.
Cautious farmers believed planting potatoes without a priest’s blessing could bring bad luck or summon evil spirits.
Europe used potatoes in their brews and rituals, linking the tuber to mysterious and supernatural practices. On the other side of the argument, there were those who believed that carrying a potato in one’s pocket could ward off evil spirits or protect against curses. Given their knobby, irregular shapes, people would claim to see the faces of the deceased or otherworldly beings in potatoes, adding to their eerie, supernatural reputation.
When potatoes were first introduced to Germany, potato suspicion continued to linger. To combat this superstition, Frederick the Great of Prussia ordered
TheMyth
,fears they were unsafe to eat and creating the new myth that they were rare, and delicious to boot.
A Tuber of Tradition
Perhaps the darkest chapter in potato history is the Irish Potato Famine of the mid-19th century. A devastating disease called Phytophthora infestans (potato blight) wiped out crops across Ireland, leading to mass starvation and death. The famine had a haunting impact on Irish history, culture and emigration, and is often remembered with a sense of somber intensity.
But there was also lots of legend and myth around potatoes, too. Potatoes
The Legend
held plenty of questionable powers. Per Irish folklore, it was said that stealing potatoes from someone else’s field might anger the leprechauns, causing them to curse the thief with bad luck or poor harvests. Some Irish farmers would leave a small offering of potatoes in the corner of their fields to appease the fairies and ensure a bountiful crop.
Sacred Spuds
In rural Russia, potatoes were sometimes thought to have protective properties against evil spirits. Some households would place a potato in a corner of a room to ward off bad energy or curses. Additionally, carrying a potato in one’s pocket was believed to bring good fortune and protect against illness. This belief was so strong that in times of hardship, people prioritized keeping a “lucky potato” over consuming it.
Scottish farmers believed potatoes could predict the weather. If the leaves of a potato plant curled upward, it was a sign of an impending storm. Conversely, if the plants stood tall and straight, good weather was to be expected. Some also believed that whispering a prayer to the “spirit of the soil” while planting potatoes would ensure a healthy crop.
In Polish folklore, a cursed potato could
be inhabited by a malevolent spirit (zmora). This spirit was thought to torment the living, especially at night. To prevent a potato from becoming a vessel for evil, farmers were advised to plant their crops with care and avoid working in the fields after sunset.
Compound P
Some Victorians believed that rubbing a potato on a wart and then burying it in the ground would transfer the wart to the potato, causing it to decay along with the tuber.
In 19thcentury England, it was a common tenet that potatoes had medicinal properties. People carried raw potatoes in their pockets to cure rheumatism or other ailments.
Fun fact #1: If they were stolen potatoes, they were even stronger medicine!
Fun fact #2: This is why the British call baked potatoes jacket potatoes.
Like Great Aunt Maisie, who only appears at Thanksgiving and might’ve been one of Houdini’s girls back in St. Louis, potatoes have a history far beyond the dinner table.
Stare into their eyes — you’ll uncover a spudtacular past!
By Sasha Scott, Sustainability Coordinator
Waste Not: Tending to a Closed-Loop System That Nourishes Our Community
At BriarPatch, sustainability isn’t just a trend, it’s a core part of how we operate every day. From turning food scraps into nutrient-rich compost to replacing single-use items with reusables, we’re committed to reducing waste and making a meaningful environmental and social impact right here in our community.
One of the most impactful ways we do this is through our closed-loop food waste system. Instead of sending food scraps to the landfill where they produce harmful emissions, we collect appropriate food waste, such as fruit and vegetable trimmings and other organic matter, and send it directly to local farms. What makes this system truly special is its hyperlocal nature. Many of the veggie scraps come from
produce grown by the local farms we partner with, completing a full circle of sustainability.
One of our partners, Sweet Earth Farm, uses these scraps to feed worms, creating rich, nutrient-dense vermicompost that enhances soil health and supports new plant growth. This worm compost is then packaged and sold right here at our co-op, so you can take home a piece of this sustainable cycle and nurture your own garden or houseplants.
And our waste reduction efforts don’t stop there! We are also dedicated to ensuring that food still fit for consumption does not go to waste. Whenever possible, surplus edible items from the store are donated to local hunger relief organizations, including the Nevada County Food Bank and the Auburn Interfaith Food Closet. This helps provide nutritious food to members of our community who need it most, making sure that good food is shared, not discarded.
Another major step forward this past year has been our “Bring it Back” reusable utensil initiative, launched in April 2024. In 2023, our Grass Valley and Auburn stores purchased 283,000
disposable utensils, costing over $20,000 and generating a significant amount of waste. By switching to reusable utensils, we have reduced this figure dramatically. Between April 1, 2024, and April 1, 2025, we purchased only 56,160 reusable utensils at a cost of just $8,338, saving over $12,000 compared to the previous year. This not only cuts costs but also helps reduce single-use pollution.
None of these sustainability successes would be possible without the dedication of our incredible staff and the active participation of our customers. From carefully sorting food scraps in the kitchen to managing utensil returns and washing, our employees work hard every day to make these initiatives a reality. At the same time, your choices — whether bringing reusable containers, returning utensils for washing or supporting local farms — play an equally vital role. Together, we all make up the backbone of these efforts, and we’re deeply grateful for this shared commitment to building a more sustainable community.
Thank you for being part of this journey with us! Together, we’re making a real difference — one meal, one utensil and one compost bin at a time.
Trees Aglow
Victorian Christmas Faire
10am–4pm November 7 & 8, 2025
Emmanuel Episcopal Church 235 S. Church St., Grass Valley (530)273-7876
Open to the Public & Families Welcome
Café with yummy luncheon (until 3PM) items available on site or for takeout:
Items for sale include homemade jams, jellies and baked goods; jewelry; soft goods (handmade scarfs, quilts, etc.); children’s puzzles, books, toys, and games; holiday decorations and ornaments; themed-gift baskets; $2 stocking stuffer table and more!
*The Faire benefits Emmanuel Church and Community Outreach: Hospitality House, Interfaith Food Ministry, National Alliance on Mental Illness, Booth Family House, Bright Futures for Youth, Habitat for Humanity, Community Beyond Violence, Helping Hands Nurturing Center, Foothills Compassionate Care, Welcome Home Vets, KARE Crisis
Nursery.
AUBURN SYMPHONY
Grass Valley, CA 95945
Upcoming Events
WED, 9/10, 2-4 PM Fresh & Fun Fair on the Grass Valley Patio
THURS, 9/18, 7 PM Pure Pours & Perfect Pairings on the Auburn Patio
briarpatch.coop/ events
For more event details and to buy tickets, check out the “What’s Up” page on our website!
WED, 10/1, 5-6:15 PM Managing Wildfire Risk at Home, Auburn Community Rm.
THURS, 10/2, 5:30-7 PM Oksoberfest in the Grass Valley Café
