Earth Month – Environmental Sustainability

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

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Natural Home Cleaning

Natural Cleaning Essentials

Baking Soda

Baking soda is one of the most versatile home cleaning ingredients. It’s a natural deodorizer, softens water, and cleans up proteins, grease, and animal messes. Baking soda is mildly abrasive, which makes it a safe option for scouring, plus it’s pretty inexpensive. 

Castile Soap

Unscented liquid or bar soap, like castile soap, will clean just about anything. Castile soap starts with a vegetable oil base and is biodegradable. Look for one without petroleum distillates.

Lemons and Lemon Juice

Lemon juice is a strong acid and is effective against most household bacteria.

4 ways to use lemons

  • Rub a slice of lemon over a cutting board or chopping block to reduce bacteria
  • Toss a halved lemon in your garbage disposal to keep it smelling fresh
  • Use lemon juice to clean discolored utensils
  • Remove scratches on furniture or buff marble tabletops

Distilled White Vinegar

If you had just two natural cleaning products in your home, go with baking soda and distilled white vinegar. Use to wipe away grease and soap scum and to prevent and remove mold and wax build-up. As a mild acid, it can remove coffee, tea, and rust stains as well. Vinegar will be the base for many of the homemade cleaning products in this blog post. 

Vegetable or Olive Oil

Use vegetable or olive oil in homemade hardwood and shoe polishes. 

Hydrogen Peroxide

You probably already have hydrogen peroxide in your first aid kit for disinfecting wounds. You can use it to disinfect surfaces in your kitchen and bathroom too. It also has a mild bleaching effect making it a good stain remover option for fabrics and grout. It may cause some skin or respiratory irritation, so handle with care. That being said, it’s generally considered safer to use than bleach and will break down into water and oxygen, unlike bleach which can form dangerous fumes when mixed with common ingredients in other cleaning products.

Onions

It’s almost grilling season, which means it’s time to dust the ‘ol grill off after its long winter nap! Using a long grilling fork, rub half of an onion back and forth along the hot grates to remove grime and grit. 

Essential Oils

Essential oils aren’t strictly essential, but they can enhance many home cleaning products. Tea tree, lavender, eucalyptus, lemon, lemongrass, and orange essential oils are the go-tos, but you can incorporate many others in your home cleaning routine. Some, like tea tree oil, are naturally antibacterial.

Homemade Cleaning Products

These recipes are intended to be less harmful alternatives for commercial cleaning products. In many cases, they’re less expensive too. Before applying any cleaning solutions, test in small areas. Always label homemade cleaning products and keep well out of the reach of children.

All Purpose Cleaner

  • ½ cup distilled white vinegar
  • ¼ cup baking soda
  • ½ gallon water
  • Spray bottle
  • Optional: 20 drops lemon or orange essential oil

Mix together and transfer to a spray bottle. Use for removal of water deposit stains, chrome bathroom fixtures, windows, mirrors, etc.

Countertops

Granite and marble: Use castile soap and water for everyday cleaning. If you need a disinfectant, use hydrogen peroxide. Avoid using acidic cleaners like lemon and vinegar. 

Other countertops: The all purpose cleaner recipe above works on surfaces other than granite and marble.

Bathroom Mold Deterrent

  • 1 part hydrogen peroxide
  • 2 parts water
  • Spray bottle

Mix together hydrogen peroxide and water in a spray bottle. Spray on areas prone to mold. Wait one hour before rinsing or using the shower. 

Carpet Freshener

  • 1 cup baking soda
  • 20 drops of your favorite essential oil

Mix together baking soda and essential oil. Sprinkle liberally on carpet. Vacuum after a few hours.

Ceramic or Glass Stovetop Cleaner

Daily cleaning can be done with castile soap and water or the all purpose cleaner above. To remove tough bits of blackened food, wet the area with hot soapy water, sprinkle with baking soda, and cover with a damp towel. After 30 minutes, wipe away with a clean damp cloth. 

Clothing Stain Remover

Not all stains are created equally. However, vinegar can be used to remove many food stains. Spray thoroughly prior to washing. A 1:1 hydrogen peroxide and water solution can be used for grass and underarm stains. Use the same process as vinegar stain remover. 


Drain Cleaner (metal pipes only, do not use with plastic pipes)

Light cleaning: Heat 1 gallon of water and ½ cup salt on the stove. Do not boil. Pour down the drain. 

Heavy cleaning: Pour ½ cup baking soda down the drain, then pour ½ cup vinegar. After 15 minutes, pour in boiling water to clear residue. Do not use this cleaner after trying a commercial drain opener as the resulting chemical reaction can create dangerous fumes.  

Garbage Disposal Cleaner

Run garbage disposal with hot water and a handful of citrus peels for 20 seconds. Use heavy cleaning method above to remove fatty acid build up. 

Cleaning Walls and other Painted Surfaces

Ink spots and marks from pencils, crayons, or markers can be cleaned using baking soda applied to a damp sponge. Rub gently, wipe, and rinse. 

Floor Cleaner and Polish

Vinyl and linoleum: Mix 1 cup vinegar and a few drops of olive oil in a gallon of warm water. Use conservatively on linoleum. 

Wood: For regular cleaning use a solution of ¼ cup vinegar and ½ a gallon of warm water. Be sure you know what finish was used on your wood floors before using water. Test a small area first and use a barely damp mop to avoid harming finish. For polishing, apply a thin coat of 1:1 vegetable oil and vinegar. 

Brick and stone tiles: Mix 1 cup vinegar in 1 gallon of water. Rinse with clean water.

Furniture Polish

  • 5 drops lemon essential oil
  • ½ cup warm water
  • 1 tsp olive oil
  • Spray bottle

Mix lemon essential oil, warm water, and olive oil. Spray lightly onto a soft cotton cloth. Wipe furniture with cloth. Finish by wiping furniture again with dry soft cotton cloth.

Moth Deterrent

Dry citrus peels in a 200 degree F oven for 2-4 hours, flipping every 30 minutes. Place citrus peels in cheesecloth and secure in your closet. 

Oil and Grease 

For spills on the garage floor or driveway, sprinkle liberally with baking soda and scrub with a wet brush. Rinse with water. 

Oven Cleaner

  • ¾ cup baking soda
  • ¼ cup salt
  • ¼ cup water, plus more

Mix baking soda, salt, and ¼ cup water to make a thick paste. Dampen the oven interior with water using a clean sponge. Apply paste to the oven interior, but avoid bare metal and any openings. Allow the paste to sit overnight. Remove with silicone spatula and wipe clean. Fine steel wool can help remove tough grime. 

Scouring Powder

For your stovetop, fridge, and other surfaces that should not be scratched, apply baking soda directly. Rub gently with a damp sponge. 

Shoe Polish

  • 2 tbsp olive oil
  • A few drops of lemon juice

Apply solution to shows with a thick cotton towel. Leave for a few minutes and wipe away with a clean, dry rag.

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Dyeing Fabric with Kitchen Scraps

Plant Dyed Fabrics

This blog is an introduction to dyeing fabrics with plants. We won’t be using any fancy equipment or mordants here (we’ll get back to that later) – just plants, water, and the fabric you wish to dye. While there are many plants which can be used to dye fabric, this blog will focus on dyes derived from common kitchen scraps: avocado skins and stones, red and yellow onion skins, and carrot tops. 

Using kitchen scraps to dye fabrics is a wonderful way to use plant parts that would otherwise be composted. You may wish to give new life to old or thrifted clothes or use plants to dye bolts of fabric and yarn. Either way, this project is fun, can easily be done over the weekend, and is family friendly. 

Experimentation is a key part of this process. If you fall in love with plant dyeing, try other plants from your garden (nettles make a beautiful slate blue) or pantry (sumac produces a deep burgundy shade). Keep a journal about your process/results, test fabric swatches, and get creative with patterns!

Choosing your Fabric

We recommend using natural fabrics like cotton, wool, or silk. You can use synthetic fabrics, but colors tend to be softer and splotchier, which may be exactly what you’re looking for. All of the fabrics you’ll see in this blog post are 100% cotton. Even though we’re using natural fibers, you’ll want to wash fabrics before dyeing them to ensure an even, saturated color. 

Speaking of evenness, anything with a seam (think clothing) will likely produce an uneven finish. This isn’t a bad thing though! Intentionally, or unintentionally, uneven dyes can be beautiful. While the plant dye and fabrics do their thing, colors can vary widely (more on that later), so accepting that you’re just along for the ride can help you see the beauty in what you’re doing.

Plants

Avocado Skins and Stones Scrape away as much flesh from the skins as possible. Set on a sunny windowsill to dry. Gently wash away avocado flesh from stones. Store in a paper bag until ready to use or freeze for longer storage (up to three months). 

Carrot Tops Use stem and leafy parts. Use immediately or store in the freezer for up to three days. 

Red and Yellow Onion Skins Peel away outer layers of onions. Set skins on a sunny windowsill to dry. Store in a paper bag until ready to use or freeze for longer storage (up to three months).

Colors

As a general rule, the more plant material you have, the deeper your dye will be.

  • avocado skins and stones: pinky peach
  • red onion skins: pale pink/mauve/brown
  • avocado skins + red onion skins: orange-y peach
  • yellow onion skins: yellow/brown
  • carrot tops: green/pale green
  • yellow onion skins + carrot tops: yellow/pale yellow
Dye vs stain

While many plants can be used to change the color of a fabric, not all of them are actual dyes. Plants like spinach, turmeric, and beets will stain your fabric blue, yellow, and pink, respectively, but the colors will fade with time and washes in a matter of weeks to months. Plants that dye fabric release pigments which bind to the fabric’s fibers. While these dyes may gradually fade over time, the color will hold for years.  

Mordants

A mordant is a substance which helps the pigments from plants bind to the fibers in your fabric. If you’re dying plant fibers like cotton and you want a vibrant shade, you may want to use a mordant, but this is optional. Animal fibers like wool and silk tend to have an easier time binding with pigments. One of the easiest mordants to use is unsweetened soy milk. After you wash your fabrics, you can soak them in soy milk, lightly ring out, and then allow to air dry before dyeing. 

A note on colors

Colors can vary widely depending on many factors. One avocado skin may produce a bright pink, while another dusty rose. Red onion skins may give you pale mauve or a deeper brown. Color can also vary depending on the material you’re dyeing. Cotton may take carrot tops differently than wool, for example. The water you use can also affect the final color outcome. All of that is to say, your dyes may look very different from those in this post, but this is all part of the fun! Allow this process to surprise and delight you.

Materials

  • large pot

  • plants you’re using to dye with

  • fabric that you are dyeing 

  • wooden spoon

  • gloves (only necessary if you wish to avoid temporarily dyeing your hands)

  • optional: strips of fabric to create patterns

Steps

1. Pre-wash the fabric you wish to dye with a gentle fabric soap by soaking fabric in soap and warm or hot water for several hours or overnight. Rinse and keep damp before adding to your dye pot. 

2. Fill your dye pot with enough water to cover the material you wish to dye. There should be enough water so fabric can move freely around the pot. Add plant material to the pot. Bring to a boil, reduce heat, and simmer for 20-40 minutes. You’ll see the water gradually deepen in color. The longer you simmer, the darker the color generally. 

 

3. Begin soaking your fabric. You can begin the soak while the pot is still simmering. You can even simmer for an additional hour with your fabric in the dye pot. Remove from heat and steep for several hours to overnight. Animal fibers should soak for at least 12 hours but up to 24 hours. With a wooden spoon, stir the pot every time you think about it or walk by to encourage an even shade. The longer the fabric soaks, the more vibrant the final product.  

You can use strips of fabric to create patterns in your dye. Cut an old t-shirt or kitchen cloth into thin strips to tie tightly where you don’t want dye. Stripes are the easiest! Some cloth (red and pink mostly) may transfer its color onto the fabric you’re dyeing so use white/undyed fabric if you don’t want dye transfered. 

4. When your fabric has reached your desired shade, remove it from the pot. Rinse in warm or cool water and gentle fabric soap. Hang dry. 

5. Wash your plant dyed fabrics in cold water and dry on the lowest heat setting or air-dry for long-lasting color.

King sized pillow case dyed with carrot tops and yellow onion skins. Fabric strips create a striped pattern. Soaked in dye pot for 3 hours.

Small cotton pouch dyed with avocado skins and red onion skins. Soaked in dye pot for 3 hours. 

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Food Rescue at the Co-op

Food Rescue

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!

Donations

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.  

Composting

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! 

Animal Greens

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. 

April Numbers

4/1/21-4/30/21

Produce Donated (lbs)

Grocery N/C (retail $)

Deli Food Donated and N/C (Retail $)

Where we donate

Yolo County Food Bank

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

Davis Community Meals

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.

Western Service Workers Association

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. 

Davis Community Meals

Davis Food Not Bombs

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.

Davis Community Meals

Yolo County Meals on Wheels

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.   

Davis Night Market

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.

Davis Community Meals

Freedge

“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. 

Food Recovery Network

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.

Meghan Kelly

Produce Manager

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Strawberry Container Garden

Growing Strawberries in Containers

Strawberries grow really well in containers, which means you can grow them in your backyard, on your porch, or even on a balcony with the right light conditions!

Step 1

Head to the Co-op to get your strawberry plants. We currently have Eversweet Everbearing Strawberry plants. These are ideal for Davis as they tolerate temperatures above 100 degrees F. They’ll produce fruit starting in late Spring through later Summer and early Fall. You can plant these between February and late March after the last frost (since they’re in containers, you can easily move them inside in case we get another really cold night).

I started with 18 individual plants or 3 containers of 6 plants. You can start with just 1 container of 6 plants or more than 3 if you have the containers, space, and appetite. 

Step 2

Procure your containers and potting soil. Strawberries like to spread, so a container that is wider and shallower suits strawberries well. There are specific pots made for strawberries, but any large pot with good drainage will do the trick. For soil, you can look for a raised bed potting blend with a lot of organic matter. You can also look for something slightly acidic (pH between 5.5 and 6.5) if you want to get fancy.

When I went to the nursery to get supplies, they had extra large plastic pots (pictured below) that they gave to me. If you don’t need your pots to look all that cute, you may want to inquire about excess pots at your favorite nursery. It’s a nice way to divert some waste and save some money.

step 3

Fill your containers with potting soil. I filled my pots about 4/5 of the way up as I want to give strawberries a chance to spread along the surface.

Step 4

Wiggle your strawberry plants out of their small containers. Gently shake any excess dirt from the roots and replant in the new containers. The nursery recommended I split my 18 plants up into 2 pots. You don’t want to crowd the berries so many sure they have 4-5 inches of space on all sides.

Continue replanting all of your strawberry plants. You can top with rich compost or organic fertilizer after you pot them, but this isn’t necesary.

Step 5

Water your plants and place them in partial shade in your backyard, on your porch, or on the balcony. My strawberries get full sun for a few hours, but are in shade most of the day. Water berries when the soil dries out or about once a week in between rain. If you leave them in full sun for longer, check soil moisture levels more often as you may need to give them a bit more water. Full sun for at least part of the day will encourage ripe, sweet berries.

Step 6

Wait for strawberries! You’ll have fruit in 6-8 weeks and throughout the Summer through early Fall. Harvest in the morning, refrigerate immediately, and enjoy the literal fruits of your labor!

Stay tuned for more posts about propagating strawberries and preparing your strawberry container garden for winter.

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Local, Sustainable Meat

Local, sustainable meat is better

Globally, about 80% of agricultural land is used for raising livestock. Due to improper grazing management, desertification is quickly degrading the productivity of the land we use to raise our food. Confined Animal Feeding Operations further contribute to deforestation and land degradation, global warming, poor animal welfare, and low-quality meat. Reducing our meat consumption in combination with choosing local meat that regenerates the land can restore soil health, reduce carbon emissions, and produce stronger, healthier animals.

Invest in your Community

Supporting local farms and ranches today is a good way to ensure they’ll be there tomorrow. In addition to making a personal investment in your community and supporting local families, buying local means preserving open space and farmland, improving local soil health, sequestering carbon from the atmosphere, reducing your carbon footprint, and preserving genetic diversity among crops and livestock your local farmers grow. Lastly, and definitely not least, local food is of the highest quality. With shorter times between harvesting and consumption, local food is less likely to lose nutrients. Local produce and meat taste better too.

Regenerative Grazing Practices

Rotational grazing is a practice in which ranchers move livestock over grasslands or through forested areas with abundant perennial grasses, legumes, and weeds for the animals to eat. Herds never linger more than a few days in one spot, which mirrors how ancestral cow, bison, and sheep herds moved and ate. When ranchers practice highly-managed rotational grazing native grasslands are restored. Animals stimulate and fertilize the land increasing biodiversity, improving soil health, and drawing carbon down into the land and out of the atmosphere. Animals are stronger and healthier too, which means better food for us.

Look for meat that has been grass-fed and grass-finished. Many “grass-fed” labeled items have only been grass-fed for part of the animal’s life. 

Buy meat certified by the Global Animal Partnership. Look for Step 4 and 5 certification to ensure the animal was pasture-raised and the ranch centers animal welfare.

Good News! You can find local, sustainable meat at the Davis Food Co-op

SunFed Ranch

(11 miles from the Co-op)

SunFed Ranch beef from Woodland, CA is 100% pasture-raised and grass-fed using highly-managed rotational grazing. Healthier grass with deeper roots means protection from erosion and drought in our very own environment, plus healthier land is better equipped to sequester carbon. Stronger and more diverse grass varieties lead to happier and healthier cattle too. You can find a variety of beef cuts, often on sale, from SunFed in our Meat Department.

Rancho Llano Seco

(93 miles from the Co-op)

Rancho Llano Seco pork is raised confinement-free with continual access to open pastures and views of the California Buttes. They’re certified with the Global Animal Partnership, which means animal welfare is central to the Ranch’s practices. Their feed is grown on the ranch and their bedding is composted to feed its fields. You can find Rancho Llano Seco pork products in our Meat Department.

Diestel Family Ranch

(83 miles from the Co-op)

Diestel products including ground turkey and deli meats come to us from Diestel Family Ranch in Sonora, CA where regenerative agriculture practices like composting, responsible water usage, and animal welfare take center stage. They’ve earned the Global Animal Partnership Steps 4 and 5 certification. In addition to finding Diestel meats in our Meat Department, our Deli is now using Diestel Deli Meat in our sandwiches.

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Packing for a Hike

GORP

First things first: every hike calls for trail mix. While some folks will tell you gorp stands for “good ol’ raisins and peanuts”, we like to use it as a catch-all term for a mix of sweet and salty snacks thrown together in bag and eaten in the Great Outdoors.

 The Co-op’s Bulk Department is an excellent place to get supplies for gorp.  

The Best Gorp

To make The Best Gorp ask everyone in your hiking party to bring 1 sweet snack item and 1 salty. For example, someone may choose to bring yogurt covered raisins and pretzels, chocolate covered caramels and popcorn, or sour gummy worms and wasabi peas. Mix everything together in a big bowl and divide evenly among hikers (everyone should have their own container of gorp).

The Best Gorp changes every time you make it, which means each gorp reminds you of a particular hike with the folks who contributed to its weird deliciousness.

Dark & White Chocolate Cherry Gorp

  • 1 1/2 cups roasted and salted almonds
  • 1 1/2 cups raw cashews
  • 1 cup dried cherries
  • 1/2 cup dark chocolate chips
  • 1/4 cup white chocolate chips

Mix ingredients together in a bowl. Store in an air-tight container for up to a week.

Pizza Trail Mix

  • 1 cup raw cashews
  • 1/2 cup raw almonds
  • 1/4 cup raw walnuts
  • 2 teaspoons olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/3 cup sun-dried tomatoes (not in oil), halved or quartered if large

Preheat oven to 350 degrees F. Combine everything except the sundried tomatoes in a large bowl. Toss so the nuts are evenly coated in spices and oil. Spread mixture on a parchment lined baking sheet. Bake for 10-12 minutes. Cool completely before adding tomatoes. Store in an airtight container for up to a week. 

 

Lunch on the Trail

If you’re planning a day hike, you’ll probably want to take something a little more substantial to eat. 

Brie, Apple, and Bacon Trail Sandwich

This sandwhich is for folks who need energy for a long hike and also appreciate the finer things in life. It’s the fancy sandwhich that gets the job done!

  • 2 slices cinnamon raisin bread
  • 1 tbsp butter
  • 4-5 slices brie cheese (with or without bloomy rind)
  • 2 slices bacon, cooked
  • thin slices of Granny Smith apple

Turn on you oven’s broiler. Spread butter on both sides of the cinnamon raisin bread sliced. Broil for 1 minute or until golden brown. Flip, top with brie cheese, and broil for another 1-2 minutes or until cheese is melty. Remove from boiler. Finish building the sandwhich with bacon and apple slices. Wrap in parchment and store in a reusable zip-top bag until ready to eat. 

Sweet and Savory Yogurt Dips

These dips are perfect for picnic-style trail eating. Plus, they’re made with whole milk Greek yogurt so you’re getting plenty of protein and healthy fats.

 

Honey Yogurt Dip
  • 1 cup plain whole milk Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Combine ingredients in a small bowl. Mix until smooth.

Serve with fresh fruit (apples, strawberries, bananas), apple chips, or granola. 

Green Curry Yogurt Dip
  • 1 cup plain whole milk Greek yogurt
  • 2 tbsp green gurry paste
  • Juice from 1 lime 
  • pinch salt 

Combine ingredients in a small bowl. Mix until smooth.

Serve with pita chips, raw veggies (carrots, celery, cherry tomatoes, cucumbers), and cold cuts. 

Smoky Roasted Chickpea Wraps

The perfect vegetarian or vegan trail lunch! 

  • 1 15-oz can chickpea, drained, rinsed, and patted dry
  • 1 tbsp avocado oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1/2 tsp salt 
  • 1/4 cup whole milk Greek yogurt or vegan sour cream
  • Juice from 1/2 lemon
  • 1 tsp fresh dill, chopped
  • For assembly: 2 pita pockets or lavash, sliced red onion, sliced tomato, sliced cucumbers, green and red leaf lettuce

Preheat oven to 400 degrees F. Line a baking sheet with parchment. Toss chickpeas in avocado oil, cumin, smoked paprika, turmeric, black pepper, and salt. Spread on baking sheet and bake for 25 minutes. 

In the meantime, combine yogurt, lemon juice, dill, and a pinch of salt if necessary in a small bowl. Mix well. 

To assemble: Place lettuce on wrap. Top with red onion, tomatoes, cucumbers, and chickpeas. Drizzle with dill sauce. Roll up. Wrap in parchment to maintain structural integrity. Store in a Stasher Bag and pack for later!

Packs on Packs

Ditch the plastic zip-top bags and choose U-Konserve food storage containers, reusable zip-top Stasher Bags, or Meli Beeswax Food Wraps to keep your pack organized and plastic free! Use to store food, equipment, and personal items. All of these brands are 10% off at the Co-op now through 2/2/2021!

Sunscreen

Regardless of the time of year you go hiking, pack and apply sunscreen! Look for a mineral-sunscreen that has broad spectrum UVA and UVB protection and is water-resistant

 

stay hydrated

Don’t forget to bring water! If you don’t have an insulated water bottle, check out the Co-op’s offerings from Klean Kanteen. In addition to making water bottles which keep water ice cold for 90 hours, Klean Kanteen is a certified cimate neutral company based in nearby Chico, CA.

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Fair Trade Banana Bread

(fair trade) banana bread 

 

We don’t need an excuse to make banana bread around here, but if you’re looking for a good one, here’s a few. 

Davis Food Co-op Bananas are Fair Trade

Our Equal Exchange Bananas come from three small farming co-ops in Ecuador and Peru. Through democratic organization and economic cooperation, banana growers have access to global markets while maintaining agency over their business, land, and livlihoods. The Fair Trade Certification you see on our bananas means that we pay producers a fair price, which helps ensure equitable and sustainable trading partnerships endure. 

Reduce Food Waste

Banana Bread is made with very ripe, some might say overripe, bananas. When your bananas have become dark and mushy you may be tempted to toss them in the compost bin, but you don’t have to! Make banana bread or toss them in the freezer for smoothies instead.

 

Prepare for National Banana Bread Day

That’s right, National Banana Bread Day is right around the corner. Prepare for February 23rd by honing your baking skills with the banana bread recipes below!

 

Banana Bread is Delicious 

According to USDA data, bananas are the country’s favorite fresh fruit. We eat an average of 13.9 pounds per person per year! Maybe bananas aren’t your thing. That’s cool. But if you do like bananas, banana bread is easy to make and delicious to eat!  

Banana Nut Bread (GF Option)

THE classic banana bread recipe! Hearty enough for breakfast and tasty enough for dessert. Make it gluten free with only one swap.

One Bowl Chocolate Chip Banana Bread

Bananas aren’t the only fair trade ingredient here. Use Equal Exchange Fair Trade Chocolate Chips from the Co-op. 

One Bowl Vegan Banana Bread

Every vegan needs a solid banana bread recipe. Plus, you probably have all of the ingredients you need for this recipe on hand.

Boozy Banana Bread

If you’ve never paired banana and coffee, now is your chance. Trust us, the addition of Kahlua is exquisite. 

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