Bring in a reusable container August-September 2019, and we’ll give back $1 to One Cool Earth’s garden based learning programs for local youth.Read More
Help us create a Zero-waste system! Bring back your jar and refill it over and over with yummy soup, or dry items from herbs or bulk bins.
Zero waste just got a little easier.
Allow us to introduce our New Jar Deposit Program!
Beginning in June, we will be offering several of our Deli items in 16 ounce and 8 ounce jars with the option to return them back to the Co-op.
What is a jar deposit?
You may already know that we carry cold deli items (like soups, dressings and salads) in reusable jars. Now, you can return that jar back to us. Reduce, reuse, rejoice!!
How does it work?
You will be charged a $1.00 deposit for each jar at the register. Once you have enjoyed your deli item, simply wash the jar and lid and return them to the Co-op in order to receive your $1.00 refund.
This process also works for our self-serve hot soups. You’ll now find glass jars next to the soup area, already priced for the cost of the soup. The Jar Deposit will be automatically charged at the register.
Of course, we will properly sanitize and reuse these jars to keep the cycle going. You can also keep the jar if you so wish! This is an amazing way we can all chip in toward the goal of going zero waste. Hope you all find this helpful!
- Carol Radike, Sustainability Manager
Not Sure How to Use the Tare Weight?
Don't be scared of the tare! It's easy to buy in bulk and be more Zero Waste (but as little or as much as you like) at the Co-op!
Just bring your own reusable container (like one of those handy jars mentioned above), weight it on the scale here, and write the number down (that's the tare weight). Next, fill up your container, and write the bulk number down. Then check out! We have pens and stickers ready for you to use.
October Co-Op Month Events
Film Screening: Cozy up to our fresh, hot Co-op soup and a warm hunk of bread while enjoying “Food for Change,” an illuminating documentary on all things Co-op (Tuesday, Oct. 16 at the SLO Guild Hall).
SLO Produce Exchange: A great way to get to know the Co-op. Gather at the Co-op every other Saturday from 10-10:30 a.m. and bring any backyard bounty you'd like to share. You'll take plenty produce home to enjoy (Oct. 20).
Farm Tours: Get your hands dirty at Branch Mill Organic Farm in Arroyo Grande, where you and your little ones can take part in a Family & Kids Ecology Workshop + check out additional farm events throughout the weekend (Oct. 28 10 a.m.- noon).
Celebrate Local Food: Check out our Co-op Education table at Niner Wine Estates in Paso Robles during a farm to table dinner benefitting local non-profit Slow Money SLO(Oct. 27, 6-8 p.m.).
Ecology Conference:Central Coast Bioneerspresent “Pathways Forward” with multiple speakers, held at The Oak Glen Pavillion; SLO Botanical Garden (Nov. 3)
VioLife is a happy bunch of foodies based in the beautiful surroundings of Thessalonica in Greece. They have been dedicated to making amazing tasting, 100% vegan non-dairy, non GMO foods since the 90’s and are proud and humbled to be a favourite brand for so many Vegans, Vegetarians and Flexitarians around the world.
Great tasting treats await! All their 100% Vegan foods are free from; lactose, GMO, gluten, nuts, soy, preservatives and cholesterol. So you’re guaranteed guilt-free and allergen-free eating!
Come in to the store give our assortment of VioLife cheddar, mozzarella, gouda, cream cheese, and sliced provolone a try!
All Good is a lifestyle brand with a clear vision: to live and inspire others to live in balance with nature. They make organic body care products because they want you to feel amazing from the soothing natural benefits of botanical ingredients.The mission began with Caroline, a massage therapist and outdoor enthusiast who, after working in emergency care on an ambulance, had the vision to create a product that would harness nature's power to heal. Your purchase of All Good products directly supports environmental restoration and education projects through their partnership with 1% For The Planet a certified B Corporation, they challenge themselves to live and do business by these triple bottom line values everyday.
Check out their story here!
Have you ever dreamt that farm fresh locally grown organic fruits and veggies would simply appear? Dream no more and sign up for a local CSA box to pick up at the Co-op! New Moon Phase at Branch Mill farmers Angie and 'beto have planned and worked for the past 4 years to launch and grow a flourishing, bountiful field and greenhouse and now they have their own operation at Branch Mill Organic Farm in Arroyo Grande.
Find out more about the farm, the farmers and sign up for your own weekly produce box at https://www.moonphasefarmers.com/about
Mama Ganache Artisan Chocolates is our Featured Local Vendor partner for December 1-15th. See flyer below for special pricing information.
Mama Ganache and Chef Tom
Mama Ganache Artisan Chocolates is a small family-run chocolate business located at 1445 Monterey Street in San Luis Obispo, CA, just off the freeway, and four doors down from Splash Cafe. Always dedicated to offering high quality, ethically sourced and produced chocolates, Mama Ganache maintained Fair Trade and Organic certifications until 2016. Although we no longer carry the certification, our products are the same: either organic, fair trade or directly sourced.
Recently, Chef Tom has begun making his own chocolate from single source beans grown around the world and obtained through direct trade.
One of the best things about Mama Ganache founder and chief chocolatier, Chef Tom Neuhaus, is the way he embodies the intersection of art and science. Tom plays classical piano and he earned a PhD in Food Science from Cornell University. This enables him to understand how sounds, tastes, and aromas combine to produce a symphony of pleasurable sensations.
Tom trained as a cook and baker in restaurants and bakeries in France and Austria. In 1974, he co-founded Sweetish Hill Bakery and Restaurant in Austin, TX. Then, he worked in New York City at Quo Vadis as Chef de Rang/Poissonier and at Tartuffo Ristorante as Executive Chef, and as Executive Chef at the Fifty States Restaurant in Washington DC. For seven years, he wrote a weekly column about food for the Washington Post. Chef Tom taught the science of cooking and baking for a total of 33 years at Cornell’s Hotel School and at Cal Poly, San Luis Obispo.
Since opening Mama Ganache Artisan Chocolates in 2004, Tom has traveled to Africa twelve times to help West African cocoa farmers through his NGO, Project Hope and Fairness. His work there currently focuses on supplying the equipment villages need to make and sell chocolate from the beans they grow.
Chocolate has always been Tom's greatest culinary love (aside from anchovies).
We are proud to offer Manzanita Manor's walnuts, walnut butter, walnut oil, and dessert wine – all of it certified organic! -- here at the Co-op. As our Featured Local Vendor from November 1 – 15, all Manzanita Manor products are on sale:
Sprouted Walnuts (4 oz), regular $6.19, sale $5.29
Walnuts (16 oz), regular $13.99, sale $11.99
Walnuts (8 oz), regular $7.69, sale $6.49
Walnut Butter (8 oz), regular $9.39, sale $7.99
Walnut Oil (250 ml), regular $18.49, sale $15.99
Chocolate Walnuts (4 oz), regular $8.29, sale $6.99
Bulk Walnuts (per lb), regular $12.69, sale $10.29
2 Horse Dessert Wine (375 ml), regular $19.99, sale $17.49
Manzanita Manor (or MMOrganic for short) is known for producing delicious, organic, dry-farmed walnuts in Paso Robles. It all started about 25 years ago when Jutta Thoerner and her partner Cynthia Douglas bought an 80-acre parcel of land in Adelaida, half in walnuts and the other half as woodland. Jutta was working in a lab but as her farming enterprise started to take off, she turned to farming full-time. A few years later she and Cynthia bought two neighbors’ orchards and now they own 200 acres, half with organic walnuts and half with woodland that they leave for wildlife. It is left undisturbed except for a couple of permanent water stations, one for smaller and another for taller animals.
Their land has some historic interest as it was once part of the HMR Winery and neighboring parcels were owned by the famous musician, Ignacy Paderewski. When Jutta and Cynthia purchased it though, the walnut orchards had been neglected for some time as it was no longer profitable to dry farm walnuts. Trees in dry farmed orchards must be planted very far apart – 35’ to 50’ -- so that the roots don’t compete with each other for water and nutrients (no irrigation water is applied). Thus, the yield per acre is less than orchards that are more densely planted and irrigated. Also, most walnut growers sell their crops to a middle man to process, cutting into growers’ profits even more. So, as the orchards became unprofitable, the trees were not maintained and eventually the owners sold their land and retired from farming.
A lot of work was needed to restore these orchards. Many trees had died, so the first year Jutta and Cynthia planted 250 black walnut rootstock, and then grafted scion wood (cuttings) from the heirloom varieties of English walnut trees in their orchards. Over the years Jutta has had to replace many more trees that were lost to the drought as well. It takes ten years before newly grafted trees will bear walnuts.
The Manzanita Manor orchards are organic and it is difficult to be both organic AND to have a clean crop of nuts. To do this, Jutta buys and hangs traps for the various insect pests. Some traps have pheromones to attract insects, others are baited with a bag of walnut meal. Sanitation is also very important; this means that after the harvest, walnuts cannot be left on the ground so that insects have a place to overwinter. All of the walnuts must be cleaned up. This is when the wild animals step in and help by eating the fallen walnuts that the harvesting crew has missed or that have been run into the ground by tractors.
The walnut orchards require attention year-round. In Jan-Feb, rootstock is planted to replace any trees that were lost the prior year. In the spring there is a narrow window of time after the last rains and before the soil is too dry when the soil is disked to eliminate weeds and to create a fine dust mulch. This mulch helps retain moisture in the soil. In late spring, Jutta grafts her own cuttings to the rootstock planted earlier in the year. She covers the new grafts with chicken wire and shade cloth, to defeat both the deer and the sun from damaging tender new growth. May is grafting time and hanging various paper traps in the orchard. In October and November there is a 3-4 week harvest period. This is more labor intensive for Manzanita Manor because the orchards are on a steep hill, so while the trees can be shaken, the fallen walnuts can’t be swept and vacuumed as they could be on flat terrain. Instead, crews have to pick them up by hand, adding to time and labor cost. After harvest, Jutta is busy until the end of the year with cracking, shelling, and drying the walnuts.
Jutta was able to buy her own small walnut cracker from a grower who retired and this and the dryer and husk remover have been a great benefit because they allow her to process her own nuts, and not have to truck them elsewhere and pay for processing. Because her equipment is small and she doesn’t have people working for her other than at harvest time, she is only able to process her own walnuts and not other growers’.
To keep the shelled walnuts fresh, Jutta does two things: she dries the walnuts at a low heat, which means that it takes longer to dry than conventional processors, and she also keeps her walnuts in cold storage. Before she had her own dryer, she used to dry them in the sun, which takes even longer but works perfectly well – as long as the weather is dry! If refrigerated, shelled walnuts will keep a year and in the freezer they will keep for two years.
For some years, Jutta also grew wine grapes and produced a port-style wine. It was the only certified organic port-style wine in the USA that she knew of but as the walnuts became more profitable, Jutta had to focus on the orchards and isn’t able to produce the wine anymore. However, we do have some of Jutta’s limited supply here at the Co-op!
Except at harvest time, Manzanita Manor is a staff of just two people: Cynthia does the bookkeeping, bills, handles the finances, bagging and shipping. Jutta does the hands-on orchard care, packing, labeling, delivering, and correspondence.
When asked if there is anything else she would like readers to know, Jutta said that she and Cynthia are grateful for the people who buy organic; it is more money than conventional crops but these customers make it possible for small farmers and orchards like Manzanita Manor’s to exist. These customers are the lifeblood of a small farmer. Thank you to everyone who buys local and organic!
We are proud to offer local Kitehawk Farm's 100% organic Extra Virgin Arbequina Olive Oil here at SLO Natural Foods Co-op. As our Featured Local Vendor from October 4 - 17, all bulk and bottled Kitehawk Olive Oil will be on sale:
Bulk Olive Oil, regular $11.99, sale 10.79 lb.
Bottled Olive Oil (250 ml), regular $13.99, sale $11.99
Bottled Olive Oil (375 ml), regular $17.99, sale $15.99
Kitehawk Farm is only a few minutes’ drive from the city of Atascadero but it seems a world apart. The 43 acres of rolling hills have beautiful stands of trees and stunning views. On my visit I saw a red-tailed hawk, a kestrel, and some California quail, as well as a cottontail rabbit darting into one of the olive groves. Water troughs for the wild ones are set out on the property and Wooly Blue Curls, the pungent native plant, is abundant and a favorite of the bees. Kitehawk Farm is named for the white-tailed kites that live in the area.
When Charles bought the property it had been overgrazed, so restoring the land was a priority. He planted several stands of trees more than 30 years ago and now they are tall and magnificent, providing cover and lookouts for raptors. He and his wife Denise dug swales to help the water percolate down into the soil instead of running off, and this has helped the native grasses to recover.
Denise and Charles planted two olive orchards on the property, the larger on the side of a hill and the smaller at the foot of another hill, so each has different soils and microclimates. Similar to water, cold air also ‘runs’ downhill, so the orchard at the foot of the hill is colder. Charles and Denise planted their high density orchards on 4’ centers nine years ago. They set every t-post and planted 3,000 saplings after work and on weekends and by the second year, they had a small harvest. The olives were pressed, bottled, and entered in competitions. Kitehawk did very well that first year and has won numerous awards since.
The trees are nearly all Arbequina olives, a Spanish variety known as the Goddess of Olive Oil for its delicate and fruity flavor. Ten percent of the trees are the more robust-flavored Koroneiki olives, a Greek variety that helps with pollination. The trees are irrigated weekly until shortly before harvest when water is withheld to intensify the flavor. The trees have a lot of fruit this year and should be ready to harvest by the beginning of November. Kitehawk olives are all picked by hand instead of using mechanical harvesters which are harder on the trees and the soil.
Once picked, the olives need to be pressed. Charles, who is an industrial engineer consultant, designed and built their Mill on Wheels (MOW) with the help of two of the partners. It is the largest mobile olive mill in the world. Olive growers in the county schedule their pressing and the mill comes to them when they need it, rather than having to transport their olives to a mill. MOW also operates outside of the county, traveling to other areas such as Bakersfield, Watsonville, and Carmel Valley during the harvest season.
When asked about any particular challenges with growing olives, Denise said that being a certified organic grower is the biggest one. The amount and specificity of the paperwork, the fees, the different cultural practices that are required, and the detailed physical inspections are a lot of additional work, and the regulations get stricter each year. It is a big commitment to become and stay certified as an organic grower, and Kitehawk is one of only two organic olive oil producers in SLO County.
We’re so happy to offer this delicious and organic extra virgin olive oil grown and pressed right here in SLO County. For more information, please visit their website at Kitehawk Farm and follow them on Facebook for their latest news!
Join us at the Guild Hall on Saturday, October 28th from 7p to 9p for a five-course meal with wine, live music, and dancing! Dinner will be a delicious whole foods meal prepared by local favorite Virginia Marum of Vert Foods, with vegan and vegetarian options.
Tickets are available online. Prices for this five-course meal with wine are $40 but Co-op Member-Owners' special rate is even less: only $32! Buy a ticket or buy a table with friends and celebrate together! All proceeds benefit the Guild to help them become the first solar-powered community building in San Luis Obispo.
We have a *very* limited number of tickets available only at the Co-op (not online) for $20 each. These are for active Member-Owners, cash only, and all sales are final.
We are proud to offer Rock Front Ranch's honey and certified organic jujubes here at the Co-op! As our Featured Local Vendor from September 6 – 19, their honey and jujubes are on sale:
Honey (1 lb), regular $13.99, sale $11.99
Honey (2 lb), regular $22.99, sale $19.99
Dried Jujubes (5 oz), regular $8.99, sale $7.69
Fresh Jujubes (1 lb), regular $4.99 lb, sale $3.99
Alisha Taff and Barney Skelton had been running cattle and raising performance horses on their Rock Front Ranch and were looking to diversify. With poor soil and a lack of water in the Cuyama Valley, Alisha knew she didn’t want to grow conventional crops that would need a lot of inputs to get to market. Wary of exploiting the land, she sought out crops that would work within the biome. She collaborated with an expert she met through the California Rare Fruit Growers (CRFG) to determine what would be suitable.
Alisha learned that jujubes would be perfectly matched to conditions at the ranch. They are native to Asia and the variety that she grows is drought-tolerant, hardy to -30°, and very prolific. Jujubes were already familiar to Alisha; as an Asian-American, she has happy memories of eating jujubes as a child but had no idea they were so nutritious. Fresh jujubes have many more times the amount of Vitamin C that citrus fruits have, and they are loaded with potassium as well. Jujubes have 18 of the 24 amino acids and contain flavonoids, important for their anti-inflammatory and antioxidant properties. Flavonoids have sedative and calming effects as well, and have been used in traditional Chinese medicine to treat anxiety and insomnia.
Not only that, but jujubes taste wonderful! When selecting fresh jujubes, pick the browner fruits which will be sweeter (though don’t be surprised if they seem a bit dry, as they are not a juicy fruit). They have a pit but other than that, can be eaten skin and all. Dried jujubes are delicious right out of the bag or used as any other dried fruit.
In addition to jujubes, Rock Front Ranch is known for its exceptional honey. It is the only honey in the western United States to be certified free of glyphosate, commonly known as Roundup. This is very rare because the vast majority of honey bees are trucked around the country to pollinate various crops, and so come into contact with farms where Roundup is used. But because Alisha’s bees stay on the ranch, surrounded by Los Padres National Forest, there are no such farms within flying distance of her bees.
In the spring, the bees pollinate wildflowers and purple sage in the chapparal, and these are the two varieties of honey that she sells. In the fall, the bees pollinate buckwheat and toyon, but Alisha doesn’t harvest this honey, instead leaving it for the bees’ winter food source. Keeping bees means year-round management to monitor the hives’ health, both individually and collectively. There are 450 hives, an amount that the ranch and surrounding area is able to support. Their living conditions as well as management practices have allowed the bees to thrive and Alisha has not experienced the hive losses that some beekeepers have.
Alisha, Barney, and their daughter Ky all work on the ranch. They see themselves as caretakers of the land, both because they feel it is the right thing to do and because it will produce the best quality fruit on their CCOF (California Certified Organic Farmers)-certified organic farm. They look to the wildlife to see if they’re getting things right, checking in with the wild bees, birds, and mammals to see if they are flourishing. The goal at Rock Front Ranch is to improve, not just to maintain the land.
What a day, this last Saturday! A big THANK YOU to all who volunteered to help us update and beautify the Co-op! We began with some prep work last weekend but this Saturday was the busiest day, with 25+ volunteers helping paint, garden, and set up our new outdoor eating area. See our photo gallery below!
Sally Lamas and her crew of family and friends worked on the front of the store. We have new colors on the storefront as well as two murals of fruits and veggies on the front and side of the building. Sara McGrath coordinated the muralists for our back wall, where we had friends of all ages contributing their talents. Anne Wyatt cleared a lot of weeds and arranged plants for our seating area. Carl Meissner and Steve McGrath have nearly finished the work on the screening at the front entrance. Aimee Wyatt came early to set up shade and food for our volunteers and helped out with everyone during the day.
There was also a lot of activity inside the Co-op! We were happy to host Virginia and Trevor Marum of Vert Foods and their class of nearly 20 people who learned how to prepare several different fermented foods. Be sure to visit Vert's website for info on their upcoming classes. In addition, we were glad to have Tammy from Gracious Greens here sampling her delicious microgreens.
We still have some finishing up to do but we can't believe how much everyone accomplished together in only one day. We are so grateful to our generous and talented Co-op community. Thank you!
During the month of August, artist Sally Lamas, will be designing and painting two murals on the front and side of the Co-op. The murals will feature the beauty of our local produce such as ruby red watermelon, bright green bell peppers and purple eggplants. Sally wants to show the insides of these fruits and vegetables when they've been sliced. "When I cut into a furry, brown kiwi, I'm always surprised by the interior," she said. "The brilliant green radiating with lighter stripes and all those black seeds just delight me!"
Sally has been painting and illustrating full-time on the Central Coast for the past five years but she's been creating art since she was a wee lass. Her main subjects are the creatures that live in our ocean, the deserts of Africa (where she was a Peace Corps Volunteer), and in her own backyard. She has shown her paintings, children's furniture, and greeting cards at Art After Dark in San Luis Obispo, Mama Ganache Artisan Chocolates in SLO (where her greeting card line is sold), Art in the Park at Dinosaur Caves in Shell Beach, Forever Stoked in Morro Bay for the annual Morro Bay Surfboard Art Festival, and the Inn at Morro Bay. Last fall, she completed two public murals on utility boxes in Pismo Beach along Dolliver Street. Her box titled "Whale Ballet" is located on the corner of Dolliver and Hind and "Otter Banquet" at the corner of Dolliver and Ocean View. Sally completed her first mural commission of an idyllic beach scene in a private residence in Atascadero.
Keep your eyes out to see these murals as they progress!
We are proud to offer Rancho La Familia's certified organic produce here at SLO Natural Foods Co-op. From August 2 - August 15, you'll get an additional 10% off our already low prices on Rancho La Familia produce including lettuce, kale, broccoli, strawberries, raspberries, and more!
Rancho La Familia in Santa Maria got its start when Virginia Cortez decided that she wanted to own and farm her own land. As a single mother, it was very difficult for her to secure a loan but she persisted, and in 1999 she was able to buy some land that she had previously leased. Virginia started with 10 acres and kept adding to it. Now, including son Omar's land next door, Rancho La Familia is a 50 acre family farm.
And a family farm it truly is, with Virginia, Luis Sr., and their three adult children all working in different aspects of the business. Luis Sr. does some of the marketing and deliveries, and Omar works in marketing as well as overseeing the many farmers' markets they attend. Luis Jr. works on the tractors and other machinery preparing the ground and planting, and Veronica manages the office. In addition to their own family, they also have employees who work on the farm to plant, grow, and harvest the many crops grown at Rancho La Familia.
Nearly all their land is in production and all of their produce is certified organic. Achieving and maintaining organic certification requires a large investment of time and attention to all the documentation and record keeping, not to mention the inspections on the farm, but maintaining this is very important to Virginia and her family.
A wide variety of crops are grown at Rancho La Familia throughout the year. Some, such as beans, tomatoes, blackberries, and raspberries, are grown during warmer weather but other crops like broccoli, cauliflower, kale, carrots, fennel root, lettuces (and even strawberries!) are grown year-round. Succession planting -- starting broccoli every 8-10 days, for example -- allows a crop to be grown and harvested throughout the year. The family hopes to utilize some hoop houses on Omar's property for growing blackberries and raspberries year-round, rather than only in the summer.
In addition to getting the hoop houses into production, future plans include adding more equipment such as another tractor and bug vacuum to increase efficiency and allow Rancho La Familia to expand their operation. The family enjoys their small orchard and may add more trees to allow fruit sales as well.
Virginia is very happy that her children have come back to the farm to work together after getting their educations. She most enjoys being outside and feels lucky to live and work on this land with her family among all the organic food crops and the cherry and peach trees in their family orchard. Both Virginia and Omar emphasized that they enjoy having visitors on their farm so that people can see that the food they buy from Rancho La Familia is actually grown there, that it is their own production, and that no herbicides and pesticides are used. The goal at Rancho La Familia is to make sure all of the produce is safe both for their family and for their customers.