Crooked Cow Cheese Tasting at the Co-op

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Photo by Lynette McAdams
Photo by Lynette McAdams

Artisan Cheese-maker Cynthia Clark admits her business, Crooked Cow Cheese in Naselle, WA, is a way to pay for what she calls her cow habit.

“Most little girls want horses and I always wanted soft brown cows,” Cynthia said.

The Co-op recently started carrying Cynthia’s raw cheddar. Cynthia says she is passionate about caring for her cows, feeding them the best food she can afford, and treating them well. For example, she milks them just once a day, resulting in less stress for the animals. The end result is happy cows and a quality product.

The name, Crooked Cow, comes from the name of one of her three cows. Crooked, is a gigantic Brown Swiss cow. Cynthia says her milk has the right balance of fat and protein, making it ideal for cheese. Cynthia makes wheels of cheddar cheese from her cow’s milk and ages them in a temperature controlled cave for more than 90 days, creating a phenomenal flavor.
On the weekend prior to Thanksgiving, Cynthia will be at the Co-op offering samples of Crooked Cow Cheese. Stop by on November 22 from 11-1 to meet Chythia and taste her delicious cheese.

And we’ll also be having our monthly free tour, talk and taste class during the tasting.  This event focuses on the local and regional artisan cheeses the Co-op carries.  Sign up in advance.  The tour happens November 22 from 11:30-noon.

Vision for Growing our Co-op

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Astoria Co-op Grocery wants to hear from you.  Throughout the month of October 2014, the community is providing input into how the Co-op grows with a survey.  You can also provide written comments in the store and via email at store@astoria.coop.  In December, the Co-op board will compile all the input and draft a strategic plan which will guide the Co-op’s growth.

The Co-op board of directors and management team had a retreat in February 2014, in which a vision for the future was born. Below is a graphical rendition. Throughout the year, we’ve been asking Co-op owners and the community for feedback regarding the vision. To see the process the Co-op has undertaken, click here.

With three thousand consumer owners, plus the greater community at large, giving everyone a chance to have a voice in growth isn’t necessarily easy, and there’s no black and white approach.  But we’ve been lucky to have an experienced guide through this process, Holly O’Neil, who has worked with several other food co-ops that have led successful expansions including Community Food Co-op (Bellingham, WA), Port Townsend Food Co-op (Port Townsend, WA), and North Coast Co-op (Arcata, CA).

Please take a look at the Co-op’s vision for growth.  We’d love to hear from you!
visioning poster updated

 

November Beers to Your Health

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We’re having a screening of the film, Food for Change, at our monthly food and wellness lecture “Beers to Your Health”. See the story of the cooperative food movement in America on Thursday November 13, at 7 p.m. in the Fort George Lovell Showroom. Doors open at 6 p.m. Food and drinks available for purchase. Free and open to all ages.

Final Food for Change PosterJ

 

Learn about Soup

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SoupNightCome meet Maggie Stuckey, author of Soup Night.  She will be our speaker at our monthly lecture, Beers to Your Health at Fort George Brewery’s Lovell Showroom (Corner of 14th and Duane in Astoria) on Thursday October 9 at 7 p.m. (Doors open at 7 p.m.)  Free cup of soup from a recipe in the book while supplies last.  Books will be for sale as well.

stuckey-full*********************

The Magic of Soup
By Maggie Stuckey, Author of Soup Night

There was a time, not all that long ago, when people knew everyone on their block, when neighbors watched out for each other, helped each other, enjoyed getting together. Nowadays, people are more likely to hurry home from work, stay inside with eyes fixed on some type of screen, interacting with pixels rather than human beings. Many of them wish things were different, but aren’t sure how to break out of their isolation.

Here’s a simple solution: make a huge pot of soup, invite your neighbors over, and watch what happens.
I can tell you what will happen, because I have seen it myself in my home town (Portland).

Within a very short time, strangers become friends. Warm connections develop between people who are very different from one another on the usual measures of occupation, education, and political persuasion. Children, under the loving watchfulness of all the adults, are free to be kids. Meanwhile, their parents are free from the awful modern anxiety of having to watch them every single second. There is less crime. Seniors and people living alone feel more secure, knowing help is right at hand.

All because they get together for a simple supper of soup and bread once a month. They call it Soup Night, and it has become a huge part of their lives. No one wants to miss it.
Once I witnessed the magic of this particular Soup Night, I decided to look a bit farther. And quickly found neighborhood groups all over the country doing much the same thing: Organizing a soup get-together for the explicit purpose of creating community. In Boston, New York, Chicago, Milwaukee, Pittsburgh, Cleveland, Detroit, Houston, Denver, Tucson, folks are making soup and inviting strangers to their home — with amazing results.

Soup is simple, unpretentious, warm, nourishing (in every sense of that word), and has a way of putting people at ease. It’s also easy to make, nutritious, inexpensive, infinitely expandable, and it tastes wonderful. There is nothing better for bringing people together.

Free Fall Food Classes

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Astoria Co-op offers food education for the community

These monthly 30 minute class and store tours lead you through the aisles of Astoria Co-op Grocery to learn about the many options in organic, farm direct, bulk foods, sustainably-raised products, and more.  The classes are led by store managers, staff, board members, and other community wellness educators.  Taste food you haven’t tried before and learn about how it was produced, nutritional benefits, and cooking ideas including recipes.  This is a great way to increase knowledge about the food you eat, sample new products, and have fun!   Each class participant will receive a $5 off coupon to use at the Co-op.

Upcoming Classes Calendar:

October 24, 5-5:30 p.m. Shopper’s Guide to GMO’s with Co-op GM Matt Stanley

With genetically modified organism labeling on the Oregon ballot this election, there’s been a lot of talk about this controversial subject in the news.  This is a great opportunity for those wanting to learn more about GMO’s and food.  The class will include information about the different types of labels, how to know if the food you eat contains GMO’s and the highest risk foods.

November 22, 11:30 a.m.-12 p.m. Artisan Cheese with Brandon Massey (Co-op Cheesemonger)

The holidays are a great time to indulge in artisan cheese platters with friends and family.  This class will include information on local and regional artisan cheeses, cooking and cheese pairing ideas, plus a cheese tasting with the maker of Crooked Cow Cheese from Naselle, Washington.

Who: Open to everyone in the community (you do not need to be a Co-op owner)

Cost: $0

To register: call 503-325-0027 or email zetty@astoria.coop

Fall Farm to Fork Cooking Class

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358Fall is in the air and Chef Marco Davis is coming up with a menu using the freshest local ingredients around.  How to cook using fall foods from local farms is the focus of our fall farm to fork cooking class in Astoria.  We’ve been teaming up with Columbia Memorial Hospital to produce a series of these classes, and this is the third.

Foods are harvested just before the class and the menu is designed based on what’s freshest and in season.  Chef Marco’s preliminary plans for the evening include a grilled carrot and radish appetizer, soup, root vegetable layered lasagna dish, as well as homemade gingerbread and sweet corn ice cream for dessert.  Anyone who’s had Marco’s cooking at the Columbian Café knows how great his food tastes, and this is an opportunity to learn from him as he prepares dinner before your eyes.

“Cooking local and seasonal can be simple, easy and tasty.  With patience, anyone can cook a meal that fills the belly and warms the heart.  Food should be shared and preparing meals together is the best way to learn and grow as a family and community,” Davis said.

Local produce will be incorporated into the dinner as well as locally-caught fish.  The Co-op will use its relationships with local farmers and ability to source directly from Bornstein Seafoods in Astoria to provide local and organic ingredients.  The farmers will be in attendance at the dinner and will talk about their farms, growing food, and how to source it.  The four course meal will also include wine pairings from regional wineries.

The class takes place at CMH’s Columbia Center Coho Room on Wednesday October 1 at 6 p.m.  To sign up, stop by the Co-op.  Do it soon, as space is limited.  If you wish to have a more hands-on experience, Chef Marco encourages you to come early to help in the kitchen.  Just let a cashier know you’d like to do this when you sign up.  The cost is $50 for individuals or $85 for two people.  Proceeds will go toward North Coast Food Web’s Fruit Box Project, which aims to get more fresh food into local schools.

Celebrate Autumn and Co-op Month

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september coupon bookEach October is celebrated around the world as “Co-op Month”—a great time to explore the ways co-ops are working together to bring their shoppers and owners great food, and support vibrant local communities and a more sustainable world. Your co-op has joined together with more than 140 other locally-owned cooperatives to bring you great deals on delicious food and healthy products for your family in the September-October Co+op Deals coupon book.  Save on some of your favorite brands like Lundberg, Back to Nature, Annie’s and CLIF – as well as cooperatively-owned Organic Valley and Blue Diamond.

Look for the coupon books at the co-op beginning in September. Coupons are valid through October 31, 2014.

Hungry for more? Learn more about the positive impact food co-ops and other cooperatives are having on their communities at www.strongertogether.coop.

Dessert with the Directors

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Owner Forum with the Co-op Board of Directors

Let’s talk future expansion. As our store grows, how could we better serve you? This is a chance for Co-op owners to have a conversation with our Board of Directors. It happens at Street 14 Coffee in Astoria on Wednesday July 23 at 7 p.m. Sign up in advance at the Co-op, or email zetty@astoria.coop, as space is limited to 30 people. This forum is part of our strategic planning process. Other ways for you to provide input include a station where you can leave your written comments in our deli seating area.  You can also email your comments to store@astoria.coop.

Board members at our annual meeting in May. (Right to left): Sam Seulean, Brad Hill, Hilary Herman, Norma Hernandez, Beth LaFleur, Angela Sidlo, President Allie Evans (not pictured Libby Lawrence).
Board members at our annual meeting in May. (Right to left): Sam Seulean, Brad Hill, Hilary Herman, Norma Hernandez, Beth LaFleur, Angela Sidlo, President Allie Evans (not pictured Libby Lawrence).

French & Italian Wine Tasting

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You don’t need to travel far to get a taste of Europe. Just come to the Co-op’s wine tasting for our newest French and Italian wines that pair well with some of the fresh seafood we now carry and even barbecue ribs (see notes below).  Lisa Parks from Galaxy Wine Company will be hosting the tasting.  For our 21 and over shoppers, you can sample wine starting at 3 p.m. on Saturday June 19, until about 6 p.m.  Did you know you can save 10% when you buy 6 bottles of wine at the Co-op?

The following are notes Lisa provided for the wines that will be featured at the tasting and which are available at the Co-op:

French Wines

Château Haut Rian, Bordeaux Blanc 2012      

chateau – Delicious and exciting via its unique blend of 65% Semillon and 35% Sauvignon Blanc

–  A complete overachiever delivering notes of citrus, gravel and seashore…not without its racy mineralité

– Established in 1988, the quality and consistency at Haut Rian has soared since the 2001 vintage

– Sourced mainly from the Premier Côtes de Bordeaux with supplements from Entre-Deux-Mers and Cadillac

– Six years spent in Australia haven’t cured owner Michel Dietrich’s shyness…so much for the arrogant frog

–  Derived from three different soils: clay in the Entre-Deux-Mers with gravel and limestone along the Garonne’s river bank

– Sixty year old Semillon vines provide extra texture and dimension, delivering  a wine of uncommon character and value

–  100% stainless steel aging allows the wine to show its naked truth…sometimes a wine’s fruit and terroir are more than enough!!!

–  Located in the town of Rions, the original intention was to name the winery Haut-Rion…but big brother Haut Brion said no

– One of Matt Kramer’s 2005 Wine Spectator selections for My Wines of the Year…”France should clone this guy.”

– “If there’s a better dry white wine for the little money, I haven’t tasted it.  I’ve tasted a good many dry whites at twice this price that weren’t half as good.”  Matt Kramer The Oregonian August 20, 2006

–  En France and needing a Haut Rian fix?  Go to any of the 165 Nicholas stores…they regularly stock the Blanc, Rosé and Rouge

–  Haut Rian will make your frig run better…perfect for do-drop-ins

– Superb wine with shellfish and lighter seafoods such as sole

– Haut Rian is to oysters what milk is to chocolate chip cookies!

Château Haut Rian Bordeaux Rosé 2013

french wine– 60% Cabernet Sauvignon, 25% Merlot and 15% Cabernet Franc

– Crisp and zippy Rosé that’s defiantly proud and dry

– 100% direct press with overnight skin contact for 50% of grape musts

– Earlier picking delivers a Rosé of greater delicacy and civilized alcohol levels

– Refreshing and inviting notes of melons, strawberries and star anise

– A very short maceration with the skins provides for a delicate, salmon color

– A rosé picked via rosé intention only, meaning a good two weeks before the ones are picked for the red wine

– Like the estate’s Bordeaux Blanc, stainless steel is the vehicle for fermentation and élevage

– Haut Rian will make your frig run better…perfect for do-drop-ins

– Six years spent in Australia haven’t cured owner Michel Dietrich’s shyness…so much for the arrogant frog

– In France and needing an Haut Rian fix? The Nicolas stores feature the Blanc, Rose and Rouge in all 165 stores!!!

– From S to SE facing vineyards that face the River Garonne…“where the vines can see the water but won’t get their feet wet”

– Sourced mainly from the Premier Côtes de Bordeaux with supplements from Entre-Deux-Mers and Cadillac

– Located in the town of Rions, the original intention was to name the winery Haut-Rion…but big brother Haut Brion said no

–  Outstanding with charcuterie, goat cheese, summer salads or simply as an aperitif…at its best with spicy BBQ ribs!!!

Italian Wines

Antica Osteria Rosso (Garofoli)

italian wine

Garofoli, Antica Osteria Rosso Vino da Tavola, Marche, Italy, NV

Montepulciano, Sangiovese

So much spice and boldness for so little, two brothers took over this estate from their father in the 1970s. Today their children are now taking the reigns, making 5 generations of winemakers in this family. This is typical of what we would drink from a carafe when we visit a cantina. There is a delicious saltiness perception about the wine (it’s not actually in the wine) which makes it especially good with grilled meats. It’s a great choice as an everyday red. Try With: Grilled red meat, grilled sausages, and pizza.