Make Your Own Cheese: Brie, Ricotta, Gouda 10/17 & 10/24

Learn to make Brie, Ricotta and Gouda in your own kitchen!

A two-part series
October 17 and October 24, 2-5 pm

Imagine how you'll feel rolling up to your next potluck or family gathering with a wheel of your own homemade cheese to share.  In this two day cheesemaking series, you'll team up with local instructor Shannon Todd to make three amazing cheeses: Ricotta, Gouda, and mini Brie wheels.

Part One: Explore the foundation of cheesemaking as we make direct set Ricotta and cultured mini-Brie wheels.

Part Two: One week later, we will see how our Brie wheels have aged.  We'll also take a hands on approach to making aged cheese, as we culture and press a wheel of Gouda.  Shannon will review tips for pressing and aging cheese in your own home, and you'll walk away with your own mini-Brie wheel!

Class fee: $50 for both parts OR $30 for one part. 

Led by Shannon Todd

  Click here to register or call People's (503.232.9051 x249)

Making Herbal Syrups 10/13

Making Herbal Syrups

Tuesday, Oct. 13, 7-8:30pm

Plan ahead for the cold months, and prepare for sore throats, congestion, and infections by making your own herbal medicinal syrup! This class explores which herbs to use to alleviate symptoms of and even fight off illness in a truly yummy way.  Learn how to make a syrup step-by-step and start caring for yourself and your loved ones using nature's gentle, and delicious, pharmacy. 

Taught by Willow Aevery of The Raven Heart School.  

Cost: $10-20 sliding scale, payable to the instructor.  Click here or call People's to register. 

School Aid Fruit: 90% Proceeds Go To Local Schools

School aid apples and pears, which fill a bin at People’s every fall, seem too good to be true. The little fruits embody everything that the Co-op stands for.

They’re organic. They’re local. At only 99¢ a pound they’re affordable. They’re delicious. But best of all; more than 90% of what you pay for them goes straight to schools in our community. Essentially, when you buy school aid apples and pairs you are making a donation to local schools, and getting local organic fruit in return.

The program is simple. A local farm sells the fruit to the Co-op and donates 100% of the price to community schools. The produce buyers at People’s are committed to buying and stocking these fruits—fruit that the store makes no money by selling—year and year again. Our produce department saves space on the crowded sales floor and sells (they usually add 10% to cover losses) and folks like you chose to buy the school aid fruit instead of any of the other plethora of choices in the produce section. School Aid works because a farmer, a store and shoppers all make the choice together to support their community.

The School Aid apples and pears can make a powerful difference in our communities. However, to understand the School Aid fruits and the program they make possible you have to know where they come from.

The apples and pairs that fill People’s School Aid bins all come from Mt. Hood Organic Farm. The farm lies to the south of Hood River, 6 miles, as the crow flies, form the summit of Wy’east. To call the orchard beautiful is an understatement.

The farm is as unique as it is picturesque. The orchard is the first property to draw from the east fork of Hood River. The melt water that irrigates the trees is as pure as it gets. Mt. Hood Organic Farm’s altitude means that the fruits grown there are usually smaller, but sweeter, than those produced by other orchards. Just like wine grapes from different vineyards, apples and pears from different orchards—with their unique micro-climates—have very different properties. The fruits’ size and unique flavor makes them perfect for light snacking or for school lunches.

One of the most unique things about the farm is the man who runs it; John Jacobs. He exemplifies the old proverb about good deeds: “don’t let your left hand know what your right is doing”. The school aid program is his invention; he just doesn’t want any credit.

John Jacobs has an inspiring vision for the world and in his words it looks a lot like “Mr. Roger’s Neighborhood.” In the Neighborhood, people know one another, and take care of each other. The philosophy informs everything that Mt. Hood Organic Farm does. The orchard was the first to grow and organic apples and pears in the region. Despite the financial challenges of farming in this way Mt. Hood Organic has worked tirelessly to be good to their neighbors downstream, their environment, and their customers.

Mt. Hood Organic Farm also gives back to their communities directly. Through the School Aid program thousands of dollars are donated every year to education. A few times a year the farm even hosts classes of kids who come out and pack bags of fruit to sell which raise money for class trips and other educational opportunities.

In Jacob’s neighborhood “People’s is the only grocery store.” The Co-op fits well into the vision of neighborliness that he describes. The Co-op has been buying organic apples and pears from the farm for 30 years. People’s has always given him the best price for his fruit. Produce buyers from other natural grocery stores consistently try to barter and undercut the asking price for the produce—making the difficult job of organic farming harder. The produce buyers at People’s, according to Jacobs, have never tried to haggle with him or buy fruit for less than the Farm knows they need to cover their costs and make a living.

People’s is also the only store in Portland to currently sell School Aid fruit. The store makes no money selling it, and gives up valuable retail space to do so. But offering School Aid apples and pears year after year is something that our produce team believes in.        

The little School Aid fruits stand for something huge. They stand for strong communities, for a long-term commitment to affordable organics, for high quality foods, and for a much-needed people before profits approach to life and business. It’s not often that a few little fruits can stand for so much good—or that your dollars can so directly support your community and values.


Self Defense Part 1 & 2 - 9/27 & 10/4

Self Defense Part 1 - Sunday, 9/27, 2-3pm

Self Defense Part 2 - Sunday, 10/4, 2-3pm

The classes will go over physical defense against things like grabs and holds. We will also go over ways to get out from under someone who is on top of you. We'll also learn some basic strikes like punches and kicks. 

This is a very hands on class where we will be physically grabbing and holding each other to work on the defenses. Beginners welcome. 

Led by Dug Martell of Westside Academy of Kung Fu.

Free and open to all. Click here or call People's to register. 

It is ok if you can't go to both classes - there will be review at the beginning of each class. 

Anniversary Sale! 9/26 & 9/27

In honor of our 45th Anniversary, join us for an incredible sale in the courtyard!  

This list is by no means complete - come check out the sale on Saturday and Sunday and see all the deals in person!  Everything on sale outside by the case will be for sale individually inside the store.   

 We will be giving away this folding bike during the sale!  All you have to do to enter to win is buy a case of SeaSnax - one lucky case will have a golden ticket inside! 

 

We will be giving away this folding bike during the sale!  All you have to do to enter to win is buy a case of SeaSnax - one lucky case will have a golden ticket inside! 

Sale prices are valid only while supplies last.  We cannot take special orders for Anniversary Sale items.  No discounts apply to Anniversary Sale items (including Member-Owner Quarterly 10% off postcard, Food for All discounts, Hands on Owner discounts, or staff discounts.  

This special sale will take place in the courtyard and the store will be open for business as usual.  

There will be a register outside that can process checks, credit, debit, and EBT cards for outside purchases.  No cash will be taken outside.    

Edible Perennials with Stephen Barstow 8/29 & 8/30

 

Edible Perennial Veggies for Temperate Climates: Power Point talks by Stephen Barstow. 

Saturday, 8/29, 7:30-8:30pm - Free 1 hour talk. 

Sunday, 8/30, 6-9pm - 3 hour slide talk. Suggested donation $10-25

Edible perennials can be some of the easiest and most productive veggies to grow, as well as the most nutritious and tastiest to eat.  They are resilient to climate variability.  Growing them sequesters carbon in the soil.  Stephen Barstow has trialed 3,000 varieties of edible perennials in over 30 years of gardening on 1/4 acre in near-arctic Norway, and has impeccably accurate and encyclopedic knowledge on the subject.  

Many of the plants that he will discuss are completely new to most of us, many are common in gardens, many are viewed as "weeds."   The keywords here are accessibility and empowerment.  Most of the plants are leafy greens.

The class on 8/29 is a short introduction to what he will share in the upcoming longer talks and discussion of about 10 edible perennials. Stephen will share resources and research techniques and there will be opportunities for questions.  He will give a second talk on the subject at People's on Sunday 8/30 and a third at Taborspace on Monday 8/31.

Free and open to all.  Click here or call People's to register. 

Stephen's new book, "Around the World in 80 Plants: An Edible Perennial Vegetable Adventure for Temperate Climates" is believed by many to be the best book on the subject, read the reviews here.  An experienced, skilled, delightful, generous and empowering teacher, Stephen shares knowledge about use and cultivation of edible perennials learned from his own experience and from people in cultures around the world.   He acquired this knowledge from groups keeping the traditions alive, from diligent research and experimentation, and from extensive world travel as an oceanographer.  

 

Farm Tour - This Saturday!

Farm Tour 2015: Cultivate the Connection

Saturday, August 22

8am - 4:30pm

Join us on a tour of three local farms and cultivate a deeper connection to our farmers and local food system.  We’ll start at Ayers Creek in Gaston, OR.  Then we’ll make our way to Mustard Seed Farm – our number one supplier of farm direct produce – in St. Paul, OR.  Final stop will be at Flying Onion Farm – one of our regular vendors at our weekly Farmers’ Market. 

Breakfast, lunch, goodie bag and transportation are included.  Tickets are $35 general admission and $25 limited income or kids. 

Tickets on sale now in-store at People's, Food Front and Alberta Co-ops.  

T-Shirt Design Contest!

Calling all artists and illustrators!

We are looking for a rad People's Food Co-op t-shirt design that will be screen printed at the Harvest Festival, on Wednesday, September, 16 2015, from 2-8pm.  

Here are the details:

  • Artwork should be made specifically for People's Food Co-op and speak to the theme of Harvest
  • Artwork should be 11" W x 12" H or smaller.
  • Artwork should be one color.  
  • Deadline to submit is Wed. Sept. 2.

To submit:

  • Send original artwork or digital copy of your design (.jpg, .tiff, .ai, .psd, or .eps) to marketing_membership@peoples.coop.  
  • Or hand deliver/mail your artwork in an envelope to 3029 SE 21st Ave. Portland, OR 97202, Attn: Marketing. 
  • Include your name, email, and phone number.  

Rewards:

  • Bragging rights 
  • Your design featured on People's Food Co-op Harvest Festival tee shirt
  • Your design will be live screen printed at the Harvest Festival on Sept. 16
  • $100 gift card to People's Food Co-op 

Good luck! 

Questions? Email Jennachen@peoples.coop

Want your design on the next People's tee?

Want your design on the next People's tee?

Freedom from Seasonal Allergies 8/18

Freedom from Seasonal Allergies

Tuesday, August 18, 7-8pm

with Amy Johnson, N.D.

Are you a slave to hay fever? You too can break free of the hold seasonal allergies has on you. This class will teach you the inner workings of the phenomenon of allergies and how you can become free of them. We will discuss the anatomy and cellular complexities in a way to empower each of you to understand what is causing them beyond the fact that there is a high pollen count. This class will be informative, basic and fun, suitable for anyone wishing to learn more about their body.  Led by Amy Johnson, N.D.

 Free and open to all.  Click here or call People's to register.

Introducing Andrew Barton...

Andrew Barton is self taught home cook/supper club chef, originally from Eugene, OR and currently teaching preschool in Portland.  His favorite thing to eat right now are hearty, texture focused salads (like the one below), featuring the best seasonal produce prepared in interesting ways. 

He has been hosting the supper club, Secret Restaurant Portland, collaboratively since 2010 and over the last 2 years, working with Secret Restaurant teammates Peter and Kate Schweitzer on their upcoming cookbook Myrtlewood.  He will be our newest contributor to our blog, previewing recipes from Myrtlewood here, like the one below.  

Want to know more about Myrtlewood?  There is one week left on Myrtlewood's Kickstarter campaign  - to self-publish the first edition of this beautiful cookbook.  Watch the video, read all about it, see some previews, pre-order a book, and tell your friends. There is still a ways to go – help from conscious food consumers and cooks like you, dear reader, is the only way they'll get there. 

For more recipes like this one, check out Myrtlewood's Kickstarter Campaign. 

For more recipes like this one, check out Myrtlewood's Kickstarter Campaign

Summer Panzanella 

The classic Italian summer dish. A transcendent meal can be made from a little high summer produce and some old bread. 

I made a large batch of rolls for a big lunch that didn't work and had to be replaced with bakery rolls. They were just too crusty, too chewy. I'd taken the Tartine bread recipe and tried to make rolls the same way. Doesn't work! Tartine bread is all about force within the loaf, the gasses expanding, the blistering, charred crust. Well, it was a happy accident because the rolls were the best bread for panzanella imaginable. The flavor was complex, the crumb delectable. I sliced and tore the rolls up into bite sized pieces, made my first batch of panzanella, and froze the rest in a large freezer bag. Each time I wanted more, I'd revive just the quantity I wanted to use wrapped in foil in the oven. I made maybe 6 large bowls of panzanella from mid-August to mid-September using these roll bits again and again. 

Ingredients

  • fresh, ripe tomatoes (several kinds if you can buy or grow them - large or small. Apx 7-12)
  • cucumber(s, if little)
  • the best damn stale bread you can get* (2 or 3 handfuls of cruton-esque pieces)
  • very small (or half a medium) fresh sweet onion
  • garlic, 4 or so cloves
  • white wine vinegar
  • lemon juice
  • olive oil
  • red wine (already open, just for cooking or what you are drinking that night)
  • pickled green peppercorns (secret, important ingredient here - available at Pastaworks, you can also substitute capers here)
  • parmesan 
  • fresh mozzarella
  • basil or parsley or celery leaves or whatever strong leafy herb

Directions

Dice the onion finely and place it in a non-reactive bowl (a glass pyrex mixing bowl is perfect). Peel and chop the garlic, mincing and adding it. Pour enough white wine vinegar to soak the onion and garlic. Add lemon juice till they are almost submerged. Add olive oil to really bury them. Salt generously. Let this hang out for at least an hour, seriously. You can get away with half and hour but an hour is better. This is the technique that gives this panzanella it's brightness, it's zing. 

If you are cooking other food, work on it now; or take a walk, or read a chapter of your book. Wash, de-stem, and sliced the tomatoes. If using an english cucumber, no need to fuss over it. A regular one; peel a couple lines down the outer skin and scoop out the seeds before cutting. Little lemon cucumbers? Wash the prickles off, but no need to de-seed.

Smash/chop about one teaspoon of pickled green peppercorns. Add them with the tomatoes and the cucumbers to the onion, garlic, acids, and olive oil. 

After 10 minutes or so for these things to become acquainted (and white you grate the parmesan, tear the mozzerella, tear the basil), add the bread pieces. Toss aggressively, splashing in red wine as you go. Try to get the wine to hit half the bread pieces. Toss in the parmesan, the mozz, and the basil/other leafy herbs. Drizzle with olive oil, taste, add more wine, wine vinegar, lemon juice, salt, or black pepper to taste.

 

 

DIY Pickling 8/30

DIY Pickling 8/30

Sunday, August 30

2:00 - 4:00pm

Free and open to all. Call People’s (503) 674-2642) to register. 

Learn how to take delicious fresh vegetables, herbs and fruits and extend the season by pickling and fermenting them. The Portland Fermentation Festival trio—David Barber, George Winborn and Liz Crain—will take you through the steps, and give you advice on ingredients and equipment, to make everything from fermented hot sauce, krauts and pickles to homemade vinegars. 

Local, Organic Cantaloupe on sale 50c/LB!

That's right, you read right!

Organic Cantaloupe from Hermiston, Oregon is on sale until Sunday night 8/2!

Every tried grilling these juicy melons?  

The smokey heat of the grill brings out the sweet, carmel flavor and gets juices flowing even before it hits your mouth.  

You've got the grill, we've got the melon.  Come on by!  

Make Your Own Chevre! Sun. 8/9, 2-3:30pm

Sunday, August 9th, 2-3:30pm. 

Ever wondered about the mysteries of curds and whey? Come to this class and learn how to make fresh goat cheese (chèvre) in your own kitchen. We will have a cheese tasting, provide lots of hands-on opportunities at different stages, and you’ll go home with recipes and resources for your next wheel.


Led by Shannon Todd, who worked on farms in France as a cheese maker and teaches home cheese making in Portland, Oregon.


Cost: $20. Class will be capped at 15 students. Registration is required by August 2, space is limited, click here or call People's to register.
 

GROW PORTLAND WORK PARTY! 8/15, 9-12PM

Come get your hands dirty at Grow Portland!  

We will visit one of the community farming at Grow Portland and lend a hand to this amazing non-profit that strives to create direct access to locally grown food by creating more opportunities for urban gardening and urban agriculture.  

SATURDAY, AUGUST 15TH 2015 

Agenda:

Meet at People's at 8:30am to carpool to Grow Portland.

Work Party! 9am - 12pm

Lunch 12-1pm 

Return to People's at 1:30pm

This event is free and open to all.  Space is limited - email Jennachen@peoples.coop to register. 

HARVEST FESTIVAL! 9/16

Harvest Festival

Wednesday, September 16, 2-9pm 

come one, come all, to our biggest party of the year!


Harvest Festival is a lively street fair with a bountiful Farmers' Market, hot food, local craft vendors and more! 

This year we're featuring:

Live screen printing by Rebel Cricket - Bring your own tee! 
Corn hole
Beer garden by Captured by Porches and Groundbreaker Brewing (GF)
Kids tent with crafts
Fifty Licks Ice Cream truck
Cooking demos

Live music performances by:

Red Yarn
Olive & Dingo
Madjaleo
Ritim Egzotik
School of Rock
DJ Prashant
and more TBA! 

Come hungry and stay for a while - this is a free, all ages event and everyone is welcome!

See Facebook Event here.

ELECTION RESULTS ARE IN!

The Annual Meeting of Member-Owners on Saturday was a lively event with great conversation, music, food, and community building.  Thanks to everyone who braved the heat - our co-op is vibrant and alive because of you! 

The Annual Meeting of Member-Owners on Saturday was a lively event with great conversation, music, food, and community building.  Thanks to everyone who braved the heat - our co-op is vibrant and alive because of you! 

Congratulations to our newest members to our Board of Directors!

Mallory Cochrane, Isaac Hart and Josh Monifi! 

The winner of the People's Cooperative Community Fund and recipient of $1000 is....

MONTAVILLA FOOD CO-OP!

And the community member elected to be on our brand new Farmers' Market Advisory Committee is.....

Daniela Steiner! 

Thanks to everyone who voted in this year's election.  We received 292 votes total, about 7% of our active Member-Owners. Thanks for participating and being a part of our democratically controlled, community-owned food co-op! 

Your Body 101 - Tues. July 21, 7-8pm

In this class I aim to uncover for you the mechanisms of the human body. From top to bottom, we will discuss the systems that intelligently work in a synergistic way to make you you. With a focus on the digestive tract, while touching on the circulatory, nervous, endocrine, excretory and respiratory systems, we will explore the intricacies behind why the body responds the way that it does. As a Naturopath, my first goal is to empower people to understand the beautiful vessel in which they reside. This class will be informative, basic and fun, suitable for anyone wishing to learn more about their body. Free and open to all.

Led by Amy Johnson, ND of Blue House Holistic Health

Register here, or call People's. 

 

Stress and Its Toll on Your Body 10/20

Stress and Its Toll on Your Body

Tuesday, Oct. 20, 7-8pm

with Amy Johnson, N.D. 

As a Naturopath, my first goal is to empower people to understand the beautiful vessel in which they reside.  In this discussion we will explore the myriad ways 'stress' works for and against our health.  We will also delve into effective ways of better adapting to inevitable stress.  This class will be informative, basic and fun, suitable for anyone wishing to learn more about their body. Free and open to all. Register online or call People's to register. 

Free and open to all. Click here or call People's to register.

Annual Meeting of Member-Owners: July 18th

Annual Meeting of Member-Owners: July 18th

Saturday, July 18

10:00am - 2:00pm

RSVP Now

Break bread with our community while engaging in the matters of our co-op. We welcome Peg Nolan, Development Director at National Cooperative Grocers (NCG) as keynote speaker this year. She will lead us in a conversation around the state of co-ops across the nation, what the future could hold for cooperative economy, and inspire us to stay engaged as we envision our co-ops future. Come for light breakfast and coffee, vegan, gluten-free lunch catered by OBON PDX.