Jump to Employment
Recycling information for rigid plastic containers! Jump to the City's page.Our page on "how to get help at the Co-op."
Wine Tastings are on alternate Fridays from 6 to 8 PM. For adults over 21, the cost is $1.00/taste, with as many tastes possible as their are wines to sample. All profits for January, February, and March benfitting the Yolo Family Serivce Agency. Occasionally, we taste beer, with the option of a fee (often $4) for the whole slate. The schedule varies occasionally, and the Renovation may have an impact on our room and patio later in the year. Here are some upcoming tastings:
May 2 - German Wines
May 9 - Donatti Vineyards
May 16 - Dessert Wines
New School Classes
Our complete Spring schedule (a .PDF file) is now available! Adult classes are demonstration-style with samples and recipes, and are limited to 14 adults. Kids Can Cook! classes are hands-on, aimed at 8 to 12 year olds, and are limited to 12 students. Classes have a fee of $15 (members) or $20 (non-members) which must be paid at the time you register for the class; In Good Taste tastings are $5 per person. We offer a multiple class discount for advance registration for 3 or more classes - see the registration form on the reverse side of the schedule.
Special Note: Unless
otherwise noted, all classes are vegetarian with vegan and ominvore
options discussed. While we are happy to discuss substitutions to avoid
allergens such as gluten, eggs, etc. in class, we are not always able
to make all recipes allergen-free.
Saturday, May 3, 4:00 pm
In this sequel to last quarter’s “Good Fat, Bad Fat” Carolyne Short continues her exploration of ways use the good fats and avoid the not-so-good ones. Class includes expanded handouts and new recipes, and will start with a brief review of the last class.
Kids Can Cook! GF Breakfasts that Pack a Punch for Children
Saturday, May 17, 4:00-5:30
Kids aged 8-12 will love sharing Joann and Autumn Mitchell’s healthy and gluten free breakfasts. Recipes include gluten free waffles or pancakes, mini frittatas, scrambled eggs in a nest, fruit smoothies, and fresh fruit and yogurt parfaits. Many of these recipes can be made ahead of time, frozen and served as needed.
African Cuisine: Exotic Flavors from Abroad
Sunday, May 18, 2:00
In this class Chef Daniel will help you explore the cuisine of Africa focusing on the uniqueness of the various regions. We’ll make a Moroccan lentil soup, Yassa (Senegalese lemon chicken), peanut ice cream, and a couple of other surprises.
Little Kids Can Cook Too! Quesadillas - second session added
Thursday, May 22, 3:30-5:00 pm
Little kids like quesadillas, so what better class for 4-8 year olds? We’ll taste different mild cheeses, try other kinds of tortillas and make a delicious corn salad to go with our cheesey delights.
A Taste of New Orleans
Tuesday, May 27, 6:00 pm
Laissez le bon temps rouler with the distinctive flavors of one of America's truly unique cities. New Orleanean-at-heart Melissa Strong will show you how to prepare classics dishes like catfish po' boys, red beans and rice, and bourbon bread pudding. Sorry, no vegetarian options.
Kids Can Cook ! Baked Chicken & Chicken Stew
Saturday, May 31, 4:00-5:30 pm
Many kids would love to cook dinner, if only they knew how. Yesha Benin-Bogin welcomes kids ages 8 to 12 to a class featuring two kid-cook-friendly chicken dinners: Roasted Chicken Breast with Stir Fry Vegetables and a super good Chicken Stew made with the same roast chicken recipe. Class includes meat.
Email jcross(at)davisfood.coop with questions, or read our complete Spring schedule.
Want to know more about your Co-op? Interested in volunteering? Just looking for some free entertainment? Attend the Member Orientation (new & "old" members welcome) at 6:00 pm on Wednesday, April 23. We'll throw in two hours of work credit for your attendance! The orientation is free, but sign-up is required. Sign up at the Member Information Desk. Sorry, no phone reservations. Co-op members may register by email to jcross(at)davisfood.coop
Our page listing bulk department product codes, or about costs of grocery bags
Directors
of the Davis Food Co-op
|
Janie Booth ('08) Julie A. Cross ('09) Deborah Eernisse ('09) Lucas Frerichs ('08) April Kamen (First Alternate, '08) |
Danyal Kasapligil ('09) Darius Pazirandeh ('10) Doreen Pichotti ('08) Steve Reynolds ('10) Joy Rowe ('08) Jack Young ('10) Please note: June of the year given is the end of the Director's term. |
To learn more about what Directors are & have recently been up to, follow the link to your Directors or to learn about the 2008 Election. Read on here for more context.
The greater co-op community
has embraced a tool that can help a food co-op wrestle this question to
the ground. It's called "policy
governance." It is a set of boundaries by which a co-op staff
and directors can optimize their work together, delineating when and
how they stay out of each other's ways and when they could cooperate
for maximum effect. It clarifies responsibilities.
The key to policy governance is to focus the board's responsibilities
into three areas: setting long term ends (or outcomes) and
organizational limits; holding the general manager accountable for
organizational performance within those ends and limits; and, creating
an active dialog with the member/owners about updating the ends of the
organization. Ends policies are supposed to answer the questions: what
changes, for which people or need, at what cost?
To look at our Board's Mission and Ends Polices,
click here.
To read what some Directors have wrtten about policy governance, click here.
Feel free to join Directors for their Board
meetings, where you will hear talk about policy
governance and the issues before the Co-op today.
Postions are available consistently but sporadically. Please follow this link if you would like to try downloading a Co-op employment application.
Home About
Membership Who's Who Contact Us
Links Hot
Topics/Action Alerts