2024 Dry January Mocktail Recipes

mocktails

Matcha Sour

  • 2 oz. sour mix
  • 1 tsp matcha powder
  • 2 tbsp aquafaba
  • 2 oz. club soda

In a shaker, combine the sour mix and the matcha powder and shake to evenly mix.

Add the aquafaba and shake, shake, shake.

Add the club soda and strain into a coup glass.

Use a spoon to add the froth from the shaker to the top of the poured cocktail.

Spicy Ginger-Lime Mule

Ginger-Lime Syrup
• 1/2 cup ginger juice
• 1/2 cup lime juice
• 1 cup turbinado sugar

Mocktail
• 1½ounces ginger-lime syrup
• 6ounces soda water
• 1lime wheel, for garnish
• Candied ginger, for garnish

Combine syrup ingredients in a saucepan and heat on medium until sugars dissolve.

In a shaker, combine the ginger-lime syrup and soda water. Stir gently, then strain over ice in a mule mug.

Garnish with a lime wheel and a piece of candied ginger.

Zero-Proof Michelada

• 2 lime wedges
• spicy salt, for rim
• 2oz tomato juice
• 1 tsp Cholula hot sauce
• 1/2 tsp Worcestershire sauce
• 1 (12oz) nonalcoholic lager

Use one lime wedge to run around the rim of a tall or pint glass. Lightly dip the glass into the spicy salt.
Fill the glass with ice, squeeze the rest of that lime into the glass and discard.
Add the tomato juice, hot sauce, Worchestershire and the beer. Stir once and garnish with a fresh lime wedge.

 

Sparkling Lavender

  • ¾ oz. lavender water
  • ½ oz. freshly squeezed lemon juice
  • Ice
  • Berry sparkling water to top off
  • Lavender sprig and lemon wheel for garnish

    In a glass, add ice, lavender water, and lemon juice.

    Top off with sparkling water.

    Garnish with a lavender sprig and lemon wheel.

    Kumquat Fauxhito

    • 16 kumquats (about 4oz.), 14 whole and 2 thinly sliced
    • 10 fresh mint leaves, plus more for garnish
    • 3 tbsp turbinado sugar
    • 2 tbsp fresh lime juice (1 large lime)
    • 12oz. plain seltzer

    Add the whole kumquats, mint, and sugar to a small pitcher. Muddle until the mint leaves are broken down, the sugar is dissolved, and the kumquats are softened.
    Add the lime juice and seltzer and stir to combine. Strain into 2 tall glasses filled with ice.
    Garnish with kumquat slices.

     

    Sparkling Blood Orange

    • 8 oz. blood orange juice, freshly squeezed
    • 1 tbsp honey
    • ½ tsp vanilla extract
    • 4 oz. lime sparkling water
    • blood orange slices for garnish

     

    Squeeze the blood orange juice into a mason jar with a lid or cocktail shaker. Add the honey and vanilla extract to the unchilled juice. Shake. Add ice to cool it down.
    Pour evenly into two ice-filled glasses. Top with lime sparkling water and a slice of blood orange on top.

     

    Cheers! 

    More >>

    Veganuary-31 Days of Plant-Based Eating

    As we step into a new year, many of us are filled with the enthusiasm to make positive changes in our lives. One such transformative resolution gaining popularity worldwide is Veganuary. 

    Veganuary

    Veganuary is an annual challenge that encourages individuals to adopt a vegan diet for the entire month of January. The goal is to raise awareness about the impact of animal agriculture on the environment, health, and animal welfare. Participants are urged to explore the benefits of a plant-based lifestyle, not just for themselves but for the planet as a whole.

    Going vegan may seem daunting at first, but in reality, it’s simpler than you might think. In this blog post, we’ll explore what Veganuary is all about and provide practical tips on how effortlessly you can make the switch to a plant-based lifestyle.

    Start with the Basics:
    Begin by familiarizing yourself with vegan alternatives to your favorite foods. Plant-based milk, meat substitutes, and vegan cheeses are readily available in most grocery stores. This makes it easy to replicate the flavors you love without compromising on taste.

    Explore New Recipes:
    Embrace the opportunity to discover exciting and delicious vegan recipes. There’s an abundance of online resources, cookbooks, and food blogs dedicated to plant-based cooking. Experimenting with new flavors and ingredients can be an enjoyable and fulfilling part of your Veganuary journey.

    Gradual Transition:
    Going vegan doesn’t have to happen overnight. Start by incorporating more plant-based meals into your diet and gradually phase out animal products. This approach allows your taste buds and habits to adjust at a comfortable pace.

    Connect with Community:
    Joining online vegan communities or participating in local events can provide valuable support and resources. Sharing experiences, recipes, and tips with like-minded individuals can make the transition smoother and more enjoyable.

    Embrace Whole Foods:
    Focus on incorporating whole, plant-based foods into your diet. Fruits, vegetables, grains, legumes, and nuts form the foundation of a healthy vegan lifestyle. These foods are not only nutritious but also versatile and delicious.

    Plant-Based Swaps

    Dairy Milk:

    Swap cow’s milk for plant-based alternatives such as almond milk, soy milk, oat milk, hemp milk, coconut milk, or rice milk.

    Easy Oat Milk recipe here

    Eggs:

    Replace eggs in recipes with plant-based alternatives like applesauce, mashed bananas, silken tofu, chia seeds, or commercial egg replacers.

    Cheese:

    • Explore vegan cheese options made from nuts (like cashews), soy, or nutritional yeast. Many stores now carry a variety of vegan cheese alternatives.

    Sliceable Cashew Cheese Recipe here

     

    Meat:

    Replace meat with plant-based protein sources like tofu, tempeh, seitan, legumes (beans, lentils, chickpeas), and meat substitutes like veggie burgers and sausages.

    Eating Out as Vegan

    Eating out as a vegan can be a satisfying experience by employing a few key strategies. Begin by researching restaurants in advance, looking for those with vegan options or menus. When ordering, clearly communicate your dietary preferences and don’t hesitate to modify dishes by omitting animal products.

    HappyCow is a free app that has helped consumers discover vegan food options at 200,000+ restaurants, cafes, and grocery stores in 180+ countries. 

    Reading Labels and Ingredients

    Read Labels

    One of the most common and trusted logos denoting vegan products, especially in the U.S. is the Vegan.org Certification. The Vegan.org certification logo denotes that the product contains no animal ingredients and is not tested on animals. Over 1,000 companies and products carry the logo today.

    While a “vegan” label on a food product provides clear information that the product is suitable for a vegan diet, the absence of a vegan label does not automatically mean the product is not vegan. Some products may be vegan but not labeled as such due to various reasons, such as a lack of certification or the company’s choice not to emphasize the vegan aspect.

    Read Ingredients

    To determine if a product is vegan, you should check the ingredients list and allergen information on the packaging. Look out for common non-vegan ingredients such as dairy, eggs, and honey. Additionally, be aware of additives or flavorings that may contain animal-derived components.

    By making simple adjustments to your diet and lifestyle, you can contribute to a more sustainable and compassionate world. Remember, going vegan is not about perfection but progress. Every small step you take toward a plant-based lifestyle makes a significant difference.

    So, challenge yourself this January and discover how simple and rewarding it can be to go vegan, even if it is only for the month.

    Sign up for the 31-day Veganuary Challenge here

    More >>

    5 Cozy Soups for a Cold Winter

    COzy soups for the winter

    As the temperature drops and daylight fades, my search for warmth leads me to the ultimate winter companion – a steaming bowl of soup. Below are 5 of my go-to soup recipes that have become my daily solace during the colder months. These hearty creations not only warm the body but also embrace the current bountiful offerings of local, seasonal produce.

    While these recipes are vegan, these recipes are versatile and easily adjustable to your own dietary preference.

     

    Curried Butternut Squash Soup

    INGREDIENTS
    • 26.5 oz butternut squash (1 small butternut squash)
    • 3 carrots
    • 1 white onion
    • 2-3 cloves garlic
    • 2 tsp olive oil
    • 1-2 tbsp curry powder
    • ⅔ cup red lentils, dried
    • 3 cups vegetable broth
    • 1 can coconut milk
    • 1 inch ginger, fresh
    • Salt and pepper to taste
    TOPPINGS
    • 4 tsp roasted pumpkin seeds-optional

    INSTRUCTIONS

    1. Peel and dice the squash, carrots, onions, and garlic and fry them in oil for one minute in a large saucepan.
    2. Peel and finely dice the ginger. Add it together with the curry powder to the pot and fry for another minute. Tip in the lentils, vegetable broth, coconut milk and give it a good stir.
    3. Bring it to boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
    4. Use a hand blender and blend it until smooth then season with salt and pepper.
    5. Top with roasted pumpkin seeds(optional) and enjoy!

    Beet and Kohlrabi Soup

    This is also makes a good cold soup for the summer!

    INGREDIENTS
    • 4 small-medium red beets, peeled and cut into ¼-inch pieces.
    • 2 medium kohlrabies, peeled cut into ¼-inch pieces.
    • ½ inch fresh ginger root, peeled
    • 4 cups water
    • 1 tsp Ceylon cinnamon
    • 1 tsp turmeric powder
    • ½ tspground cumin
    • ¼ tsp cayenne pepper
    • Pinch of ground cardamom
    • Himalayan salt to taste
    • Dash of lime juice to taste
    • 2 tbsp extra virgin olive oil

    INSTRUCTIONS
    1. Put beets, kohlrabi, ginger, and water in a large pot. Bring to a boil over medium heat and then reduce heat to low. Cover and simmer for 25-30 minutes, until beets are fork tender.
    2. Transfer soup to a blender. Add spices and lime juice. Purée on high until creamy and smooth. Return soup back to the pot. Add more water if soup is too thick.
    3. Add olive oil and stir. Taste and adjust seasonings as needed, adding more salt to taste.
    4. Serve and enjoy!

    Thai Red Curry Soup with Eggplant and Cauliflower 

    INGREDIENTS
    • 5 shallots, diced small
    • 2 tbsp coconut oil
    • 1 tbsp vegetable oil
    • 2 cloves garlic, crushed
    • 1- inch cube of ginger, shredded
    • 2 medium-size red bell peppers, diced
    • 1 small head cauliflower
    • 8 small eggplants
    • 1/2 tsp salt
    • 2 cans coconut milk
    • 4 cups vegetable broth
    • ½ block of firm tofu cut into ½” cubes
    • 4-8 tbsp red curry paste (adjust up or down depending on your heat tolerance)
    • 8 oz. wide rice noodles
    • Juice of one lime plus 2 limes, quartered (for optional garnish)
    • Cilantro, for garnish
    • Thai basil, for garnish
    • Additional salt to taste, if needed

    INSTRUCTIONS
    1. Preheat oven to 400°F.
    2. In a large pot, bring about 8 cups of water to a boil and cook the noodles until al dente. Drain noodles with cold water and rinse. Set aside.
    3. Cut eggplant into 1” cubes and place on baking sheet. Drizzle with 1 tbsp. vegetable oil, ½ tsp salt and toss. Bake for 20 minutes, flipping at the halfway mark.
    4. While the eggplant cooks, place a pot on the stove over medium heat and add the coconut oil and shallots. Sauté onions until translucent and add the garlic and ginger. Sauté the onions garlic and ginger about for one minute.
    5. Add half of the curry paste to the onion mixture and sauté for another minute. Add the cauliflower, tofu and red pepper to the pot and continue sautéing for another 3 minutes.
    6. Add the coconut milk and broth to the pot and bring the mixture to a simmer. Continue simmering for about 10 minutes, or until the cauliflower becomes slightly tender. Turn the heat to low, and once the eggplant has finished baking, add it to the soup and stir, simmering another 2 minutes.
    7. Add the rest of the curry paste a bit at a time, stirring and tasting after each addition until it suits your preference. Finish with the lime juice and add salt to taste.
    8. To serve, place desired amount of noodles into soup bowls and pour soup over the noodles. Garnish with chopped cilantro and basil leaves. Serve with a dollop of chili garlic sauce, for an extra kick. Serve with lime wedges for extra acidity, if desired.

    Creamy Wild Rice Soup

    INGREDIENTS

    • 4 cups vegetable stock
    • 1 (8-ounce) package crimini mushrooms, trimmed and quartered
    • ¾ cup uncooked wild rice, rinsed and drained
    • ½ cup thinly sliced leek (white part only)
    • 4 cloves garlic, minced.
    • 1 cup chopped red bell pepper.
    • ½ cup chopped carrot
    • ¼ tsp sea salt
    • ¼ cup almond flour
    • ¼ cup chickpea flour
    • 1 tbsp fresh chopped thyme.
    • 1 tbsp white wine vinegar

    INSTRUCTIONS

    1. Combine the stock, mushrooms, wild rice, leek, and garlic in a 5-quart Dutch oven or soup pot. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 45 to 50 minutes or until the rice is tender (kernels will start to pop open). Stir in the bell peppers, carrot, and salt. Cover and simmer for 8 minutes more.

    2. Combine the almond flour and chickpea flour in a small bowl; stir in ¼ cup water. Stir the mixture into the soup. Cook, stirring constantly, for 1 to 2 minutes or until thick and bubbly. Stir in up to ½ cup more water to reach the desired consistency. Stir in the thyme and vinegar.

    Grilled Tofu miso noodle soup

    INGREDIENTS
    Marinated Tofu
    • 12-ounce block of extra-firm tofu
    • 1 tbsp water
    • 1 tbsp toasted sesame oil
    • 1 tbsp liquid aminos
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp maple syrup
    • 1/4 tsp ground ginger
    • Pinch of salt
    Veggies
    • 1 cup sliced red cabbage
    • 1 cup sliced brussels sprouts
    • 1 cup slivered red onion
    • 2 cups broccoli florets, bite-sized
    Broth and Garnish
    • 2 tsp toasted sesame oil
    • 3 cloves garlic, minced
    • 2 tsp fresh ginger, grated
    • 4 cups vegetable broth
    • 4 cups water
    • 1/4 cup liquid aminos
    • 6 ounces brown rice pad thai noodles
    • 2 tbsp white miso paste
    • 1/4 cup cilantro, chopped
    • 1/4 cup diced green onion.
    • 2 tsp black sesame seeds

    INSTRUCTIONS
    1. Drain the water from the tofu, wrap tightly in a clean cloth, and press it, by putting heavy objects on top of it, for 15 to 20 minutes. While your tofu is being pressed, prep your vegetables.
    2. In a small bowl, whisk together water, sesame oil, liquid aminos, garlic powder, onion powder, maple syrup, and ginger until combined.
    3. Once most of the moisture is pressed out of your block of tofu, cut it into 32 pieces (or cut it into quarters, then those pieces in half for 8 rectangles, and lastly cutting those into quarters). Place pieces in a shallow container and pour marinade over the top, moving them around to get them coated. Marinate for 15 minutes, get started on cooking veggies and preparing broth.
    4. Heat up your cast iron (use a panini press for those cool, grilled lines) and cook the slices of cabbage and red onion for 2 mins each side. Cook the tofu & brussels sprouts for 4-6 minutes until browned on each side.
    5. While the veggies are cooking, warm toasted sesame oil in a large pot over medium heat. Once hot, add garlic and ginger to the pot and sauté until the garlic begins to brown lightly. Add broth, water and liquid aminos to the pot and bring to a boil.
    6. Once boiling, add broccoli and rice noodles to the water, and cook according to the noodles packaging. Halfway through, add in half of the grilled vegetables and continue to cook.
    7. When the noodles are tender, turn off stove and stir in miso paste until dissolved. Divide soup between four large soup/noodle bowls, arrange remaining grilled vegetables, grilled tofu, cilantro, green onions, and black sesame seeds on top and serve!

    all of these ingredients can be found at the Davis Food Co-op

    More >>

    The Debate on Daylight Saving- It’s History and It’s Future

    As November sweeps in with its crisp, cool air and vibrant autumn hues, there’s one unmistakable change that affects us all: the end of Daylight Saving Time.

    This yearly transition signifies more than just adjusting the clocks; it ushers in the season where darkness descends earlier each day.

    The History of Daylight Saving

    The concept of Daylight Saving Time can be most commonly attributed to Benjamin Franklin, who first proposed the idea in a whimsical essay published in 1784. In this essay, titled “An Economical Project for Diminishing the Cost of Light,” Franklin suggested that adjusting the clocks to maximize daylight could save on candle usage. However, his idea was never put into practice during his lifetime.

    Daylight Saving Time has its roots in train schedules, but it was put into practice in Europe and the United States to save fuel and power during World War I, according to the US Department of Transportation’s Bureau of Transportation Statistics.

    The US kept Daylight Saving Time permanent during most of World War II. The idea was put in place to conserve fuel and keep things standard. As the war came to a close in 1945, Gallup asked respondents how we should tell time. Only 17% wanted to keep what was then called “War Time” all year.

    During the energy crisis of the 1970s, we tried permanent Daylight-Saving Time again in the winter of 1973-1974. The idea again was to conserve fuel. It was a popular move at the time when President Richard Nixon signed the law in January 1974. But by the end of the month, Florida’s governor had called for the law’s repeal after eight schoolchildren were hit by cars in the dark. Schools across the country delayed start times until the sun came up. By summer, public approval had plummeted, and in early October Congress voted to switch back to standard time.

    19 states have actually passed measures pledging to switch to permanent Daylight Time if Congress changes the rules to allow for such an action.

    Those states are:

    • Alabama
    • Colorado
    • Delaware
    • Florida
    • Georgia
    • Idaho
    • Kentucky
    • Louisiana
    • Maine
    • Minnesota
    • Mississippi
    • Montana
    • Ohio
    • Oregon
    • South Carolina
    • Tennessee
    • Utah
    • Washington
    • Wyoming

    As of Sept. 2023, 9 states were actively considering legislation that would also end Daylight Saving, but by switching the state to year-round standard time, according to the NCSL.

    Those states are:

    Maine
    Massachusetts
    Minnesota
    New York
    Oklahoma
    Pennsylvania
    South Carolina
    Tennessee
    Vermont

    But these pieces of legislation are all marked ‘pending.

    California voters also authorized a resolution in 2018, but lawmakers haven’t taken any action on the legislation.

    Hawaii and most of Arizona (excluding the Navajo Nation) remain on Standard Time while the rest of the country makes the shift. It means that for much of the year, the time difference between New York and Phoenix is three hours — but from November to March, Phoenix residents are just two hours behind.

    Other U.S. territories including American Samoa, Guam, the Northern Mariana Islands, Puerto Rico and the Virgin Islands remain on Standard Time year-round.

    “For most people, an extra hour of daylight in the evening after work or after school is much more usable than the hour of daylight in the morning.”

    The Debate on Daylight saving

    A raft of bills on the Federal and State levels are taking aim at the biannual time changes — and yet nothing is changing, at least for now.

    In March 2022, the Senate passed the Sunshine Protection Act. The intent behind the bill was to make Daylight Saving Time permanent starting in spring of 2023.

    The debate over the bill mainly concerns the effects on human health, traffic accidents, and whether it is better to have more sunlight in the morning or the evening.

    Numerous polls have found that a very high number of Americans believe that a standard time should be fixed and permanent—as many as 75% favor no longer changing clocks twice per year—however there is no consensus on whether the desired fixed time should be daylight saving time or standard time. One of the most common arguments among researchers of varying backgrounds is that the change itself causes most of the negative effects, more so than either standard time or daylight saving time. Researchers have observed numerous ill effects of the annual transitions, including reduced worker productivity, increased heart attacks and strokes, increased medical errors, and increased traffic incidents.

    Opponents of the Sunshine Protection Act argue permanent standard time would be more beneficial to health and human welfare. Numerous health specialists, safety experts, and research societies consider permanent Standard Time better for health, safety, schools, and the economy. This happens partly because Standard Time aligns with the natural circadian cycle, whereas Daylight Saving Time is an hour ahead. The closer harmony between Standard Time and biology contributes to safer morning commutes, improved student welfare, practicability of certain religious practices, increased exposure to healthy morning sunlight, and higher productivity and wages. However, advocates of permanent Daylight Saving Time argue it has its own benefits including decreased crime, less frequent traffic incidents, and decreased prevalence of seasonal depression. Research is unclear about which time setting conserves more energy.

    Fun facts about Daylight Saving Time:

    • William Willett (1856-1915), an early-rising Englishman, was the first to propose to the English parliament a type of Daylight Saving Time. Rather than setting the clocks an hour all at once, he suggested setting the clocks forward in 20-minute increments over 4 Sundays in April and back in 20-minute increments over 4 Sundays in September. His proposal was rejected.
    • Contrary to common belief, farmers did not lobby for daylight saving time and even fought against it in 1919. However, they lost against urban retail outlets, such as fast food and tourist companies, who were in favor of the time change.
    • Germany was not the first to implement daylight saving time. The first was Nova Scotia and Winnipeg in Canada on April 23, 1916, one week before Germany.
    • Daylight saving was chosen to start at 2:00 a.m. because it is when the fewest trains were running, and it prevents the date from switching to yesterday. Additionally, 2:00 a.m. is before most shift workers leave for work, and it causes minimal disruption to bars, which close at 1:59 a.m.

    Whether you love it or loathe it, the practice of changing our clocks twice a year has had a significant impact on our lives, and its future remains a topic of debate in many countries. As we continue to grapple with the question of whether DST is a boon or a bane, one thing is clear: time will keep marching on, regardless of the hands on our clocks.

    More >>

    The History of Worker Cooperatives

    Worker Cooperatives

    Even though there is no universally accepted definition of a Workers’ Cooperative, they can be considered to be businesses that make a product or offer a service to sell for profit where the workers are members or worker-owners. Worker-owners work in the business, govern it and manage it. Unlike with conventional firms, ownership and decision-making power of a worker cooperative should be vested solely with the worker-owners and ultimate authority rests with the worker-owners as a whole. Worker-owners control the resources of the cooperative and the work process, such as wages or hours of work.

    The Industrial Revolution

    The Industrial Revolution played a significant role in the creation and development of worker cooperatives in several ways. While the Industrial Revolution brought about significant changes in the nature of work and employment, it also created the conditions that led workers to seek alternatives like cooperatives.

    As factory workers endured grueling hours, meager wages, and unsafe workplaces, they began to demand better treatment and collectively organize for improved labor rights.

    Rochdale Society of Equitable Pioneers

    The Rochdale Society of Equitable Pioneers, founded in 1844, was an early consumers’ co-operative, and one of the first to pay a patronage dividend, forming the basis for the modern co-operative movement. Although other co-operatives preceded it, the Rochdale Pioneers Co-operative became the prototype for societies in Great Britain. The Rochdale Pioneers are most famous for designing the Rochdale Principles, a set of principles of co-operation, which provide the foundation for the principles on which co-ops around the world operate to this day.

    The 7 Cooperative Principles

    The Rochdale Principles are a set of ideals for the operation of cooperatives. They were first set out in 1844 by the Rochdale Society of Equitable Pioneers in Rochdale, England, and have formed the basis for the principles on which co-operatives around the world continue to operate. The implications of the Rochdale Principles are a focus of study in co-operative economics.

    The original Rochdale Principles were officially adopted by the International Co-operative Alliance (ICA) in 1937 as the Rochdale Principles of Co-operation. Updated versions of the principles were adopted by the ICA in 1966 as the Co-operative Principles and in 1995 as part of the Statement on the Co-operative Identity.

    •  Voluntary and Open Membership
    • Democratic Member Control
    • Member Economic Participation
    • Autonomy and Independence
    • Education, Training & Information
    • Cooperation Among Cooperatives
    • Concern for Community

    “Building a cooperative economy is one small step on the journey to reclaiming the wealth we all collectively create.”

    Movement of Worker Cooperatives within the United States

    Worker Cooperatives gained significant momentum in the 1960s and 1970s, driven by by social and cultural upheaval, with movements for civil rights, women’s rights, and anti-war activism. This climate of social change extended to economic and workplace issues, leading to an increased interest in alternative economic models, including worker cooperatives.

    Benefits of worker Cooperatives

     

    Employee ownership can improve company performance, increase firm stability, increase survival rates and reduce layoffs during a crisis. Workers at cooperatives tend to report higher levels of involvement in their tasks, more positive evaluations of supervisors and greater fairness in their perception of the amount of wages they received and methods of payment.

    Comparison between For-Profit Corporations

    VS

    Worker Cooperatives

    For-Profit Corporations Worker Cooperatives
    Purpose

    To earn profit for owners, to increase the value of shares.

    To maximize net and real worth of all owners.

    Organization

    Organized and controlled by investors

    Incorporated under relevant incorporation laws – varies by country

    Except for closely held companies anyone may buy stock

    Stock may be traded in the public market

    Organized and controlled by worker-members

    Incorporated under relevant incorporation laws – varies by country

    Only worker-members may own stock, one share per member

    No public sale of stock

    Ownership

    Stockholders

    Worker members

    Control

    By Investors

    Policies set by stockholders or board of directors.

    Voting on basis of shares held

    Proxy voting permitted

    By worker-members

    Policy set by directors elected by worker-members, or by assembly of worker-members

    One person, one vote

    Sources of Capital

    Investors, banks, pension funds, the public

    From profitable subsidiaries or by retaining all or part of the profits

    By members or by lenders who have no equity or vote

    From net earnings, a portion of which are set aside for reinvestment

    Ditribution of Net Margin

    To stockholders on the basis of the number of shares owned

    To members after funds are set aside for reserves and allocated to a collective account

    Captial Dividends

    No limit, amount set by owner or Board of Directors

    Limited to an interest-like percentage set by policy

    Operating Practices

    Owners or managers order production schedules and set wages and hours, sometimes with union participation

    Working conditions determined by labor law and collective bargaining.

    Workers set production schedules either through elected boards and appointed managers or directly through assemblies

    Working conditions determined by labor law and assembly of worker-members, or internal dialogue between members and managers.

     

    As of 2023, there are at least 

    465 worker cooperatives in the U.S. with 6,454 workers. 

    Here’s a list of a Worker Co-op products and services from across the country.

     

    Find a Worker Co-op near you here 

    More >>

    Co-ops and Our Efforts in Sustainability

    Food cooperatives all around the world aim to provide access to fresh, healthy, and sustainable food while promoting social and environmental responsibility. 

    Food co-ops, including the Davis Food Co-op, often prioritize sustainable practices in various ways:

    Local Sourcing:

    Many food co-ops prioritize sourcing products locally to reduce the carbon footprint which means that the food traveled less, which means less gasoline, travel, and probably packaging.

    Organic and Sustainable Agriculture:

    Food co-ops frequently emphasize organic and sustainable farming practices. They offer organic produce, meat, and dairy products, and they may also feature items with certifications like Fair Trade, Non-GMO, or Certified Humane.

    Bulk Buying:

    Co-ops often allow members to purchase products in bulk, which can reduce packaging waste and lower the cost of goods. Members can bring their reusable containers to fill up on items like grains, nuts, and spices.

    Eco-Friendly Packaging:

    Food co-ops tend to prioritize eco-friendly packaging options, such as reusable bags, biodegradable containers, and reduced plastic usage. Some co-ops may even have programs in place to incentivize customers to bring their own containers.

    Education and Advocacy:

    Many food co-ops engage in community education and advocacy efforts to promote sustainable food systems. They may offer workshops, seminars, and resources to help members and the public make informed choices about their food.

    Recycling and Waste Reduction:

    Food co-ops frequently prioritize waste reduction and recycling efforts. They may offer composting services, encourage customers to bring their own reusable containers, and minimize food waste through smart inventory management.

    What Sustainability Practices does the Davis Food Co-op have?

     

    One of the founding principles of third wave co-ops in the 60s and 70s (US!) was environmental sustainability, and we have tried hard to keep to those principles.

    The DFC’s Five Year Strategic Plan provides overall vision and guidance for making the Davis Food Co-op a “Model for Environmental Sustainability”. The Board and General Manager are working together to make changes in the store that follow the Five-Year Strategic Plan.

    Here are just a few ways the Strategic Plan made the Co-op more sustainable:

    Energy:

    • The Co-op uses 100% renewable energy from Valley Clean Energy
    • The most recent store remodel (2018) saw the installation of energy efficient coolers and other equipment

    Water:

    • Drought tolerant native landscaping around the store and Teaching Kitchen
    • Drip irrigation systems prevent water loss and runoff

    Greenhouse Gas Emissions:

    • 21% of items on our shelves are made by 378 local vendors (within 100 miles of the Co-op)
    • Our Buyers favor local products partly because the carbon footprint from these items is smaller
    • The Co-op incentivizes staff to bike or walk to work

    Plastic:

    • Our Buyers increasingly pay attention to product packaging to reduce single use plastic in the store
    • The Co-op’s Bulk, Produce, Wellness, and Dairy Departments offer hundreds of items free of plastic packaging
    • When supplies are available, we package Deli food in compostable containers
    • In 2019 we conducted an internal review of plastic use in the Meat Department and found pre-packaging meat significantly cut down on glove use so we started pre-packing most of our meat ultimately keeping more plastic out of the landfill
    • Participate in Plastic Free July providing education for staff and shoppers all month

    Organic Waste:

    • Learn about our extensive Food Rescue program here

    Landfill Waste:

    • We divert as much from the landfill as possible by making 4 waste streams available to shoppers and staff at all times
    • Educate staff and shoppers on waste sorting through signage and events

    Recycling:

    • We work with Recology, Terracycle, and others to offer personal care product recycling and battery recycling to everyone
    • Cardboard boxes in good shape get put in the Box Bin for anyone to use for shopping, moving, etc.

    Heres a list of just some of the MANY co-ops that prioritize sustainabillity practices within their co-ops and communities:

     

    BriarPatch Food Co-op– Grass Valley & Auburn, CA

    Sacramento Natural Foods Co-op– Sacramento, CA

    North Coast Co-op, Eureka, CA

    Rainbow Grocery Co-op-San Francisco, CA

    Ashland Food Co-op-Ashland, OR

    Great Basin Food Co-op– Reno, NV

    Moscow Food Co-op-Moscow, ID

    Monadnock Food Co-op– Keene, NH

    New Pioneer Food Co-op– Iowa City, Coralville, & Cedar Rapids, IA

    Community Food Co-op– Bellingham, WA

    Food co-ops are at the forefront of fostering sustainable and responsible food practices, building strong bonds within their communities, and nurturing a culture of shared responsibility among their members.

    Our dedication to ethically sourced and environmentally conscious food distribution positions us as key players in the ongoing endeavor to create a more sustainable and equitable food system for our future.

    More >>

    Orange Shirt Day: Unveiling the History of Residential Indian Boarding Schools

    September 30th is both Orange Shirt Day & National Day of Truth and Reconciliation, which promotes the awareness of U.S. Indian Boarding Schools by wearing orange on this day.

    The day was born in Canada, when a residential school survivor told the story of wearing an orange shirt that her grandmother bought for her, and then having it stripped off of her when she arrived at a boarding school.

    This day recognizes the loss of identity, culture, and language that many Indigenous children experienced in these institutions.

    *Trigger warning: The following blog will talk about child abuse & child death.

    Boarding Schools

    Beginning with the Indian Civilization Act Fund of March 3, 1819 and the Peace Policy of 1869 the United States, in concert with and at the urging of several denominations of the Christian Church, adopted an Indian Boarding School Policy.

    Between 1819 to 1969, the Federal Indian Boarding School system consisted of 408 Federal schools across 37 states or then-territories, including 21 schools in Alaska and 7 schools in Hawaii. Some individual Federal Indian boarding schools accounted for multiple sites. The 408 Federal Indian Boarding Schools accordingly comprised 431 specific sites.

    These government-sponsored religious schools were implemented as part of a larger goal: to assimilate and absorb Indigenous people into the settler culture by systematically undermining the cultures and ways of life of First Nations, Inuit, and Métis peoples.

    Residential schools did this by disrupting families by taking away the children, thereby severing the intergenerational ties through which Indigenous cultures and ways of knowing and being are taught and sustained. Indigenous children as young as 3 years old were removed and isolated from their homes, families, traditions, cultures, and communities. They were forbidden from speaking their languages and forced to adopt Christian religious practices, and modes of thinking, behaving, and being.

     

    At boarding schools, staff forced Indigenous students to cut their hair and use new, Anglo-American names. And by removing them from their homes, the schools disrupted students’ relationships with their families and other members of their tribe.

    Harvard’s Peabody Museum has hair clippings taken from the heads of about 700 Native American children while they were attending U.S. Indian Boarding Schools.

     

    On top of that, many children faced other forms of abuse including physical, emotional, & sexual abuse.

     

    In 2015, the Orange Shirt Society was formed to create awareness of the individual, family and community inter-generational impacts of Indian Residential Schools with the purpose of supporting Indian Residential School Reconciliation and promoting the truth that every child matters. The Orange Shirt Society is a non-profit organization based in Williams Lake, BC where Orange Shirt Day was first honored in 2013.

    Orange Shirt Day was created out of Phyllis’ story.

    In 1973, when Phyllis (Jack) Webstad (Stswecem’c Xgat’tem First Nation) was six years old, she was sent to the Mission School near Williams Lake, BC. Her first memory of her first day at the Mission School was that of having her own clothes taken away – including a brand new orange shirt given to her by her grandmother.

    In 2013, Phyllis attended the St. Joseph Mission (SJM) Residential School (1891-1981) Commemoration Project and Reunion events that took place in Williams Lake. At this event, Phyllis shared her story with those in attendance – and Orange Shirt Day was born.

    The September 30th date was chosen because it was the time of year in which children were taken from their homes and families to residential schools, and the date now provides an opportunity to set the stage for anti-racism and anti-bullying policies for the current school year.

    #EveryChildMatters

    Many children never returned home and their fates have yet to be accounted for by the U.S. government. In recent years, efforts to raise awareness about the legacy of boarding schools have gained momentum with Interior Secretary Deb Haaland – the nation’s first Native American to serve as cabinet secretary – who launched an initiative to investigate the boarding schools.

     

    The Interior Department’s initial investigation found that 19 boarding schools accounted for the deaths of more than 500 American Indian, Alaska Native, and Native Hawaiian children but noted the number of recorded deaths was expected to rise.

    *To this day, there ARE still Boarding Schools around the United States. Below is a list of the following current existing schools, as of August 2023.

    Healing

    Indigenous communities are currently undergoing a complex and ongoing process of healing after decades of Indian Boarding Schools. The trauma inflicted by these institutions has had deep and lasting effects on individuals, families, and entire communities. Healing is a multifaceted journey that encompasses several key aspects:

    1. Cultural Revival: Indigenous communities are working diligently to reclaim, preserve, and revitalize their traditional languages, customs, and spiritual practices. This process is essential for reconnecting with their cultural heritage, which was often forcibly suppressed during the boarding school era.
    2. Truth and Reconciliation: Truth and reconciliation commissions have been established in various countries, such as the Truth and Reconciliation Commission (TRC) in Canada. These initiatives aim to provide a platform for survivors to share their stories and experiences, while also seeking acknowledgment, apologies, and redress from the government and church institutions responsible for the schools.
    3. Community Support: Indigenous communities are strengthening their support systems, both internally and externally. Mental health services, counseling, and community healing circles provide safe spaces for survivors and their descendants to share their feelings and experiences and seek emotional support.
    4. Education and Awareness: Advocacy for accurate and inclusive education is a significant part of the healing process. Indigenous communities, along with allies, are working to ensure that the history of Indian Boarding Schools and their impact is integrated into school curricula. This helps promote understanding and empathy among future generations.
    5. Inter-Generational Healing: Many Indigenous communities are addressing the intergenerational trauma passed down from boarding school survivors to their descendants. Healing ceremonies, storytelling, and cultural activities play a vital role in this process.
    6. Legal Actions and Restorative Justice: Some Indigenous communities are pursuing legal actions to seek justice and restitution for the harm caused by Indian Boarding Schools. These actions aim to hold responsible institutions accountable for their actions.
    7. Empowerment and Resilience: Indigenous communities are celebrating their resilience and strength in the face of adversity. By highlighting their achievements, talents, and contributions to society, they counteract negative stereotypes and narratives.

    Learning about Orange Shirt Day and the generational trauma endured by Indigenous people attending Indian Boarding Schools is not just a matter of historical significance; it is an essential step toward acknowledging our shared past, fostering empathy, and working towards a more inclusive and just future. By understanding the profound impact these schools had on Indigenous communities and by actively engaging in conversations and education around this painful chapter in history, we can contribute to the process of healing, reconciliation, and building stronger, more compassionate societies.

    More >>

    The Farm Bill of 2023

    The current 2018 Farm Bill is expiring on September 30th and members of Congress in the House and Senate are continuing to develop their drafts for its renewal as the government works to avoid a shutdown.

    The Farm Bill sets policy for agriculture, forest health, food aid programs, conservation, and other areas overseen by the Department of Agriculture. 

    Many agriculture and advocacy groups over these past few months have convened listening sessions and voiced their concerns and hopes for the future Farm Bill. Some are hoping the new bill will include boosted support for environmental programs, like paying farmers to develop land conservation plans and incentivizing practices like cover crops to promote soil health.

    If Congress fails to pass a new bill by Jan. 1, 2024,

    some programs will revert back to 1940s-era policy

    that, among other things, would see the U.S. Department of Agriculture buying dairy products off the market, driving up consumer prices.

    Who writes the Farm Bill?

    The Farm Bill is authored by members of Congress on the House Committee on Agriculture and the Senate Committee on Agriculture, Nutrition, and Forestry.

    What is not included in the Farm Bill?
    There are several policy areas that are not included in the Farm Bill. Some of these include farm and food workers’ rights and protections; public land grazing rights; Food and Drug Administration food safety; renewable fuels standards; the Clean Water Act; and tax issues.

    What programs are covered by the Farm Bill?
    In addition to SNAP, the Farm Bill covers programs that assist with:

    • Prices and income support for farmers who raise widely produced and traded non-perishable crops, such as corn, soybeans, wheat, and rice.
    • Natural resource conservation efforts on working lands, as well as land retirement and easement.
    • Federal loans
    • Community and rural business
    • Farm and food research, education, and extension for federal labs and state university-affiliated research groups
    • Forest conservation
    • Renewable energy systems
    • Horticulture
    • Crop insurance

    What will this Farm Bill look like?

    The Congressional Budget Office’s recently released May 2023 baselines for USDA Mandatory Farm Programs and the Supplemental Nutrition Assistance Program (SNAP) confirming that the 2023 Farm Bill, upon enactment, could potentially be the first trillion-dollar Farm Bill in U.S. history.

    Total outlays across SNAP and mandatory farm programs for fiscal years 2024 to 2033 are projected at $1.51 Trillion. Compared to the cost of the 2018 farm bill at enactment of $867 billion, the 2023 Farm Bill will represent a $640 billion or 74% increase in spending – primarily driven by increases in SNAP outlays.

    What’s currently happening?

    The House and Senate versions of the Farm Bill are currently being written by their respective agricultural committees. Though marker bills continue to be introduced, the initial phase of Farm Bill drafting is coming to a close. Once they finish writing their separate versions of the bill, the House and Senate Agriculture Committees will debate, amend and vote on their drafts. Then, these drafts will be brought to each full chamber to be debated and amended.

     

    The new 2023 Farm Bill holds immense potential for shaping the future of our agriculture industry.

    As we eagerly anticipate its enactment, we must remain actively engaged, advocating for policies that prioritize innovation, environmental stewardship, and fair market conditions.

    Additional Farm Bill Resources

    The May 2023 Farm Bill Scoring Baseline

    The 2023 Farm Bill: Part 1

    The rundown of the process of passing the Farm Bill

     

    More >>