Celebrate AAPI Heritage May is Asian/Pacific American Heritage Month – a celebration of Asian and Pacific Islander individuals and communities in the United States. Asian/Pacific is a broad term. It encompases people from the Asian continent and the Pacific...
Alternatives to Mother’s Day
May is a beautiful spring month. Flowers are blooming; wisteria and cherry blossoms are pastel and comforting. The weather is finally warm enough for flowy dresses and shorts. This is time to reconnect after months of seasonal dreariness.
May is also the home of Mother’s Day. This is a day to celebrate mothers, but for some it can be a difficult month and the constant reminder of strained relationships can be triggering. ETSY took the request of shoppers this year to ask all email subscribers if they would like to opt out of all Mother’s Day themed emails. Whether it be absent or strained relationships or recent loss of family members, we are here to offer you some alternatives to enjoy May 9th.
May 9th Ideas
Have a self-care day! Everyone’s idea of self-care will be different. Yoga, Meditation, Hiking or Walking, Exercising, Crafting, Spa Day, Baking, Fishing, Gardening, Reading in the Park, the list goes on.
May is bike month. Come grab coffee and lunch to-go, put on some sunscreen, and take a leisure bike ride through our beautiful small town! Looking for a longer ride? Grab a Davis Bike Map at the Customer Service Desk; head down Russell Boulevard and Putah Creek Road to Winters for Turkovich or Berryessa Gap Wines or Old Davis Road to Dixon for MOTHER (a houseplant boutique) and The Barn and Pantry.
Treat yourself to some new recipes or take a Teaching Kitchen Class. On Saturday, May 8th we are teaching an 18-layer Rainbow Crepe Cake class! Or try out a recipe from our website davisfood.coop/recipes.
Spend the day in the yard or indoor jungle. Spring is the time for repotting and propagating indoor plants and sprucing up your outdoor garden. Stop by the Green Patch and grab some new soil, fertilizer, pots, and plants! Check out our blogs on Propagating and Container Gardening, and our Plant Care Guides.
Have a sibling, friend, or pet day instead. Use this day to celebrate the strong relationships you have. Plan out your ideal friend date, bundle at home or go out and enjoy the spring weather. Just like a self care day, this will vary for everyone. Here is an example of how I would do it; (1) get ready together and dress for the occasion, but comfy (2) lunch and boba, then (3) thrifting, (4) end in the park on a blanket with fruit and conversation or games.
Spend the day with someone who needs a mother. Sign up to volunteer at the SPCA or foster/adopt at Hearts for Paws Rescue in town. Finding a way to share some love, with a creature that will unconditionally love you back for a walk and some snuggles can be a great way to emotionally heal. Volunteering with both organizations takes a little time and training to qualify. If you are last-minute looking for some snuggles, ask some friends with pets if you can pet sit for the day!
- Three Mile Trivia (Warning: there may be a mother’s day category)
- 18 layer Rainbow Crepe Cake at DFC Teaching Kitchen
- Pence Gallery has a free lecture on Victorian Art and the Natural World
- The UCD Teaching Arboretum is hosting a talk on equity in green spaces
- Support Black business at the Evening Market
- Free Yoga Fridays in Arroyo Park
- You Sleuth Augmented Reality Detective Experience
- Garden Tour at Park Winters
- GOAT YOGA in Lodi, CA
Local Flavors Recipe Challenge
Throughout MArch and April we challenged you to make the best recipes from three provided ingreedients lists. Here are our winners.
The three winners will receive a $50 Co-op gift card.
The Baker’s Challenge:
1 1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
Up to 1/2 cup brown sugar, or any sweetener such as turbinado and coconut sugar. (I like to halve sugar in recipes, less would make it more tart)
1/8 tsp (dash) salt
1/3 cup veg./neutral oil
1 cup grapefruit juice, preferably fresh—it may take 3-4 grapefruits
2 tbsp zest
1 tbsp white vinegar
1 tsp vanilla extract
3/4 to 1 cup powdered-sugar
3 tbsp (vegan) butter such as Earth Balance
3 tbsp grapefruit juice
- Preheat oven to 375F. Oil a cake pan or loaf tray. Mix wet ingredients. Mix dry. Mix together. Feel free to take a picture of how vibrant and pink the batter is.
- Pour in pan and bake 27-30 minutes. For cupcakes, check it at 16-18 minutes.
- Mix icing ingredients until altogether smooth. Refrigerate if you have time.
- When the cake is done, let it cool (10 min, or you can slice and try a piece if you’d like), then add icing.
- (While you wait, you can eat some grapefruit you juiced. :))
½ cup Rotini pasta (also works with gluten-free noodles, which can be even higher in protein)
½ onion, diced
Kite hill almond ricotta cheese (vegan), to taste
¼ cup nutritional yeast (aka nooch)
3 cloves fresh garlic, minced
½ cup Chopped tomatoes, can be fresh or canned. And cherry tomatoes, to taste
¾ cup coconut cream (if possible, chill the can)
½ cup Chickpeas
Capers, olives, to taste
Serves 1-2-3 hungry (small) human(s)
- In a pan, fry the fresh garlic and onion in olive oil (or what’s on hand) until aromatic. Add tomatoes and coconut cream and nooch. Simmer on medium heat.
- Cook pasta. Once ready, throw it together in the sauce pan and add chickpeas, capers and olives. Stir on heat if you’d like.
- Now it’s ready to eat; and top with sage, cherry tomatoes , and ricotta as desired.
The Eastern Flavors Challenge:
Asian Udon Peanut Sauce Noodles
8 oz. Wide udon noodles
¼ cup chopped green onions
½ Fresh lime
Peanut Sauce Ingredients
⅓ C creamy peanut butter
2 T. Rice vinegar
3 T. Tamari sauce
¼-½ t. Sriracha (depending on how spicy you like)
2 T. maple syrup or honey
1T. Sesame Oil
1 t. Freshly minced ginger
2 cloves garlic minced ( or if have to use powder ¼ t garlic powder)
3 T. warm water
- Whisk ingredients listed for Peanut sauce in a small bowl until smooth.
- Cook wide udon noodles according to package directions. Drain well.
- Pour peanut sauce over noodles in serving bowls. Use tongs or chopsticks to mix until sauce covers noodles.
- Garnish with green onions and squeeze a slice of lime to give fresh flavor.
How it worked:
STEP 1: Choose Ingredient List
We’ve compiled three different lists (see below) all with very different ingredients. Create a recipe using at least 4 ingredients from the list. While 4 is the minimum, we encourage you to use as many ingredients from your chosen list as possible.
Additionally, you can use up to 3 ingredients off the list. We’re not counting water, salt, pepper, dried spices, and small amounts of cooking oil as “off-list” ingredients – feel free to use these ingredients as needed.
STEP 2: Create a recipe
Get creative! Go sweet or savory, simple or extravagant, breakfast, lunch, or dinner as long as it’s original. Whatever you come up with, write down the recipe. Be sure to include measurements and step-by-step instructions. Photos aren’t necessary, but you can include them if you wish. You may also wish to send us a video of your thought process or of you making the recipe, but this is optional.
STEP 3: Send us your recipe by 4/15/21
Email your recipe to email@example.com. You can submit one recipe per ingredient list. You must submit recipe(s) by 04/15/21.
STEP 4: We put the best to the test
Once we get all of the recipes, we’ll pick a handful of the best looking ones for each ingredient list. Madison and Christine will make them in the Teaching Kitchen, taste test them, and choose a winning recipe from each ingredient list. Each winner will receive a $50 Co-op Gift Card!
We’ll post videos of us making the winning recipes and what we come with for each list. Good luck!
The Baker’s Challenge
- sour cream
- whole wheat or buckwheat flour
- baking powder
- baking soda
- white chocolate
The Mediterranean Challenge
- DFC chicken apple sausage
- noodles of your choosing
- fresh sage
- ricotta cheese
- mozzarella cheese
- fresh garlic
- coconut cream
The Eastern Flavors Challenge
- peanut butter
- coconut milk
- tamari or soy sauce
- shiitake mushrooms
- wide udon noodles
- fresh ginger
- hot peppers
Happy Earth Month! Earth Day is right around the corner, and this time of year gets everyone thinking about the environment and climate change. Environmental sustainability is a broad topic, from waste production and recycling to agriculture and transportation pollution. We will brush over a few of these topics, what the Co-op does to mitigate them, and how you can help and love the Earth! Join us on April 18th from 12 pm to 4 pm in the parking lot of the Co-op to meet many local organizations, creators, and artists who educate on and create with sustainability at the forefront!
The Davis Food Co-op formed the Green Team early last year to track our environmental sustainability efforts and to find ways to improve storewide. We have drought-tolerant landscaping and a drip irrigation system to conserve water. We work with Recology, TerraCycle, ReCork, and others to reduce waste and improve diversion, along with store-wide sustainability training that covers waste sorting and greenwashing. Our produce department makes organic and local the priority, this reduces agricultural pollution from many conventional practices and local means less driving, transportation, and emissions! We track most of our sustainability metrics with the help of the National Cooperative Grocers and track our food waste and rescue by department, read more about this on our Food Rescue blog.
The best thing for shoppers to do is stay up to date and educated on sustainability philosophies and practices. We recommend Defining Flourishing: A Frank Conversation About Sustainability by John R. Ehrenfeld and Andrew J. Hoffman to get you started. Read up on our blog page, under the sustainability sections to learn about small changes you can make in your day-to-day life that can reduce your carbon footprint, like DIY beeswax wraps and conserving food scraps to make broth.
Sustainability is multifaceted. Not everything above or in our sustainability blog is economically feasible for everyone, and the effects of climate change are socially disproportionate. We have three more blogs later this month that will cover social and economic sustainability and the intersection of all three. Stay tuned.
Written by Madison Suoja, Education and Outreach Specialist
3/14 is Pi Day
On Pi Day we celebrate by eating pie and pizza. We are eating circles, when really we should be eating half of a circle.
The easiest way to ensure that you eat a pi amount of pie is to eat hand pies! They are naturally half circles.
You can eat an entire Pie on Tao Day, 6/28
Universal Basic Pie Crust
This Pie Crust is great for sweet or savory pies. It is easy to make and easy to mold. This is the pie crust for everyone (who can eat eggs).
Ultra Flaky Crust
This recipe is delectable but delicate. In order to prevent the crust from cracking, you will need a high dexterity roll. This recipe is easily made vegan or gluten-free.
This tangy pie is full of spinach, artichoke hearts, and cheese. What more could you ask for?
Minestrone Inspired Pie
This minestrone inspired handpie is loaded with protein and fiber. Choose a few from the listed grains, all combinations will give a nutrient dense, filling pie.
Classic filling with mashed potatoes in a single serving size.
It’s almost a calzone.
Have some fun…gus with this one. Use any and all the mushrooms you want.
at the Davis Food Co-op
What does Food Rescue Mean to the DFC?
The idea of food rescue is embedded in our ENDS statement, the Cooperative Principles, and our Strategic Plan. Fighting food insecurity in our community has always been a priority. Our avenues for donating have not changed, but we have improved our processes to more accurately communicate our efforts with our owners. Food is rescued at the Co-op through many avenues; donating, composting, “no charge”, and deli food rescue. Sadly, not all food can be rescued. We try our best to feed our community while making health and public safety the first priority.
Green Team Training
The Davis Food Co-op recently updated the method and terminology used for tracking food rescue and waste. The Green Team and General Manager worked together to create a system that benefits both our management team and our sustainability goals. The new system along with staff training gives us accurate data on what, where, and how we are using our unsellable food. This change was made for two main reasons; to help our managers improve their purchasing habits for the store and to accurately share this data with our owners and shoppers!
These items are still edible but may be damaged or not up to produce cosmetic standards, making them unsellable. These items are donated to outside organizations like the Yolo Food Bank, Davis Community Meals, and the Davis Night Market. Our team also uses these items to fill the Freedge.
These items are unsellable and inedible, thus they are placed in the compost bin. The City of Davis has a great composting facility, accepting even our meat scraps and bones!
These are produce items that are in unsellable quantities, like lettuce trimmings, and are set aside for shoppers to feed their animals for free!
"No Charge" (N/C)
These items are in small quantities and unsellable but still edible, and are put in the break room for staff to take home free of charge. These items, when from the Grocery Department, are also used to fill our on-site Freedge.
Deli Food Rescue
These items are unsellable but still edible and abundant enough that the Deli can use them in production.
Produce Donated (lbs)
Grocery N/C (retail $)
Deli Food Donated and N/C (Retail $)
Where we donate
Yolo Food Bank coordinates the recovery, collection, and storage of food from a network of grocers and retailers, farmers, processors, and distributors. This food is provided to more than 80 local food pantries (including the UC Davis Pantry), senior meal delivery programs, homeless and domestic violence shelters, migrant centers, college campuses, mental health and recovery facilities an more.
Davis Community Meals and Housing offers a free meal on Tuesday and Thursday evenings from 5:45 p.m. to 6:30 p.m. and lunch on Saturday from 11:30 a.m. to 12:15 p.m. Participants often include seniors, low-income and homeless individuals, and families. Everyone is welcome.
Through the combined efforts of WSWA members and volunteers, they meet some of our communities immediate survival needs. They also take a leadership role in the fight for living wages and long-term solutions to the problems of poverty faced by low-income workers.
FNB is a mutual aid group which aims to feed food insecure community members and reduce food waste. Meals are free, vegan, and open to all.
Meals on wheels preps and delivers 350 – 400 hot lunches to active and house-bound seniors. They provide hot food and a familiar face to build a sense of community and provide needed personal attention.
The Davis Night Market recovers food that would be wasted at local restaurants after they close and redistribute this food in Central Park. Their mission is to reduce rood waste and food insecurity in Davis.
“Take what you need, leave what you don’t”
The Freedge strives to end food insecurity world wide through neighborhood kindness. There is a Freedge outside the Co-op that we fill with healthy food, and community members are free to drop off extra food or take anything they need.
The Food Recovery Network at UC Davis is a student-run club part of a national organization comprised of 230 other college chapters across 44 states. They partner with YOLO Food Bank to help distribute excess produce from the farmer’s market every Saturday to community members in need.
Our standards for quality are high, our standard for uniformity and specific pack are not. We work with a lot of beginning farmers and farmers who have only sold their goods through markets. When you start selling wholesale a lot of grocery stores expect uniformity with pack sizes and weight, if you do not meet these requirements you are not able to sell. We educate farmers on those retail standards but do not turn away produce that does not fit those rigid requirements. In this department we appreciate and welcome the variety that our local food production offers. We feel it is another layer of stress and added food waste for farmers to harvest, sort and pack produce that is all too specific. Our approach to produce ensures that our customers get a realistic experience when shopping and hopefully offers a bit of education on the reality of what is coming from the fields. If a local farm is having issues with quality, we communicate through it and come to a solution. It’s best to allow transparent communication so that the partnership is mutually beneficial.
How to Propagate
Pothos is by far one of the friendliest plants to propagate. Before we get started, you will need to know a few basic pieces of plant anatomy. Take a look at your pothos vine; there are leaves, a stem, and a little brownish bump before each leaf. This little bump is called a node and when put in the right conditions will produce roots. We will be cutting our pothos vines in order to make new plants and to make the top of our current plant a bit more bushy and full.
Find the end most piece that you want to keep and cut just below the last node.
After this initial cut, the remaining cuts are up to you. I prefer to cut the rest into single node pieces, this gives a smoother look once the new growth is long.
Place each piece in water, ensuring that all the nodes are under the surface. Change the water once a week. Transfer the plant to soil once the roots are 3 to 4 inches long.
These plants grow quite uniquely. They appear to grow with all leaves coming from the middle, and offspring sprouting from the soil around the plant. The plants actually grow much more similarly to Pothos. When given enough light, they will vine just like pothos. Young plants and those with less light will stay within the confines of the pot.
If you take the plant out of the pot and examine the base near the roots, you will see that it has nodes and small stem segments just like a pothos.
The new plants sprout out of a node (or on the inside of a leaf at a node), just like pothos, not from the soil. These new plants can be removed by breaking the bind it has to the mother plant and gently detangling the roots. Ta-Da! A brand new plant.
Once your plant has vines, you can also cut and propagate just like a pothos.
There are two main parts to propagate on succulents; starting roots on each leaf and using the top-most bit.
We will start with the leaves. Starting from the bottom, gentle wiggle and pull each leaf off. They should have a small dimple in the middle (see photo), if there is no dimple you probably pulled too hard and broke the end. Without this dimple, they are less likely to produce roots. Continue this process until you have the compact leaves at the top. With clean scissors, cut off that top bit about 2 inches.
Simply place that top bit in the soil. Place the leaves in rows with the dimple end slightly inserted into the soil. DO NOT WATER. Gently mist them 1-2 times a week. After a few weeks, roots will start to grow out of the dimple and they will form mini versions of the plant at the base. At this point, you can repot or keep it in this pot. Water lightly once a month until fully formed.
If you have ever been to the Davis Food Co-op Holiday Meal, these faces are probably familiar. Lori and her service dog, Daisy Grace have been greeters for the Holiday Meal for years. Daisy always greeted everyone with a smile and Lori encouraged many to sing Christmas Carols while waiting in line.
Daisy Grace passed away early January at the age of 15 but she will forever live on in our Holiday Meal memories. A celebration of life was held last week over Zoom (1/10/21), if you would like to access the recording reach out to Celeste at firstname.lastname@example.org
Simple syrups are super easy to make! Simply mix all ingredients in a saucepan over medium/low heat until all sugar is dissolves. Turn heat to low and let simmer 5 minutes. Turn off heat and let cool. Once cooled strain and place in an air tight container in the fridge. The longer you let the syrup sit with all the ingredients, the strong it will be!
Rosemary Simple Syrup
- ⅛ cup coarsely chopped rosemary
- ½ cup sugar
- ½ cup water
Bergamot Simple Syrup
- Juice of 2-3 bergamot oranges (½ cup)
- ½ cup sugar
Lavender Simple Syrup
- ⅛ cup fresh or dried lavender flowers
- ½ cup agave or honey
- ⅓ cup water
Oregano Simple Syrup
- ⅛ cup coarsely chopped oregano
- ½ cup sugar
- ½ cup water
Fennel Simple Syrup
- 1 cup of fennel tops
- ½ cup sugar
- ½ cup water
Ginger Mint Simple Syrup
½ cup water
½ cup roughly chopped mint leaves
1 inch piece of ginger, chopped
½ cup sugar
Cinnamon (or Holiday Spice!) Simple Syrup
½ cup water
1 cinnamon stick
Optional: 1-2 star anise, cloves, and allspice
Yuzu and Ginger Cocktail
- 6 oz gin
- 2 oz yuzu fruit juice
- 1 Anjou pear for garnish
- 2 tbsp of ginger mint syrup
Combine gin, yuzu juice and simple syrup in a cocktail shaker. Shake shake shake…shake shake shake…shake (Pour into a glass filled with ice, garnish with thinly sliced ginger root anjou pear and mint leaves.
Cranberry Sauce Bourbon Cocktail
2 tablespoons homemade or store-bought cranberry sauce
1 to 2 shots bourbon
Ginger beer or club soda
1 lemon wedge
Add the cranberry sauce to the bottom of the glass along with the bourbon
Add ice, then fill the remainder of the glass with ginger beer (or club soda)
Squeeze a lemon wedge into the drink and stir well.
*Don’t have any cranberry sauce? Make some and use ½ oz cinnamon syrup. Simmer down ⅓ cup cranberries with ¼ cup water until goopy (about 15 minutes). Strain and use liquid in your cocktail, and eat the rest!
1 oz Lavender Honey Simple Syrup
1 oz freshly squeezed lemon juice
2 oz gin
Add the ingredients to a shaker.
Fill the shaker with ice.
Shake and strain into a cocktail coupe.
Garnish with a sprig of Lavender.
Honeyed Oregano Boulevardiers
1 ½ ounce bourbon
¾ ounce sweet vermouth
¾ ounce Campari
1 ounce oregano syrup
Splash of soda or tonic water
Twist of orange peel for garnish
Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
Pour the liquid ingredients, the honey simple syrup, and 1 sprig of fresh oregano into a shaker. Fill the shaker 2/3 full with ice and shake until very well chilled, about 30 seconds. Strain into a cocktail glass. Top with a splash of soda or tonic water and garnish with the orange twist and the other sprig of fresh oregano. Enjoy.
Bergamot Apricot Cocktail
2 tbsp apricot preserves (jam)
2 oz bourbon whiskey
1 oz bergamot syrup
1 1/2 oz Belgian white ale
In a cocktail shaker filled with ice, combine the apricot jam, bourbon whiskey, bergamot juice and simple syrup. Shake and strain the mixture into a glass filled with ice. Top off with a chilled Belgian-style pale ale.
Bergamot Gin Fizz
3-4 ounces gin
2 oz. bergamot syrup
3/4 oz. fresh bergamot juice
2 egg whites
4 ounces soda water
2 thin slices of bergamot for garnish
Combine the gin, 2oz. bergamot syrup and egg whites in a cocktail shaker (don’t put the ice in yet!) Shake for about 30 seconds. Add about a cup of ice and shake again for 30 seconds.
Strain into a highball glass with a few ice cubes and top each drink off with 2 oz. soda water and a slice of bergamot. Enjoy!
2 ounces gin
3/4 ounce fresh lime juice
3/4 ounce rosemary syrup
Make the rosemary syrup by heating the water, sugar and chopped rosemary leaves in a small saucepan, stirring occasionally, until the mixture is hot and sugar is dissolved. Remove from heat and let the syrup cool completely. Once cool, strain the rosemary syrup into a jar, and refrigerate until ready to use.
Chill a stemmed cocktail glass in the freezer.
Measure the gin, lime juice and rosemary syrup into a cocktail shaker. Fill the shaker halfway with ice, cover, and shake the gimlet mixture about twenty seconds, until very cold. Pour into a chilled cocktail glass. Garnish with a sprig of rosemary or a slice of fresh lime.
Grapefruit Fennel Fizz Cocktail Recipe
2 oz reposado tequila
3 oz fresh grapefruit juice
2 oz club soda
1/2 oz fennel syrup
2 dashes lime bitters
Take a grapefruit wedge and run it around the rim of a glass. Add the tequila, grapefruit juice, fennel syrup, and lime bitters to a shaker with ice. Strain into a glass and top with soda water. Garnish with fennel frond.
Lavender Lemonade Mojitos
1 cup freshly squeezed lemon juice, from 4-7 lemons
1 small bunch mint
2 cups water
1 cup light rum
3/4 cup lavender simple syrup
In a pitcher, muddle mint leaves with lemon juice until well combined. Add water, rum, and 3/4 cup chilled lavender simple syrup. Stir.
Pour drink into ice-filled glasses.
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