4.2018

Zion Nat'l Park, Columbine

organic

It was a joy to work with Robin…

“When my husband of 34 years died I lost my interest in cooking.  Instead I began relying on quick frozen organic entrees and dinners. After three years I decide to improve the quality of my diet, so I contacted Robin Mallery. Robin helped me create a more nourishing and healthful diet that took my busy teaching and consulting schedule into consideration.

It was a joy to work with Robin. She is knowledgeable, supportive, intuitive, and warm.  I highly recommend her as a Heart Healthy Coach.

Through lifestyle counseling, the sharing of her delicious and healthy family recipes, and an informative and fun “field trip” to a local whole food market, I have shifted to an eating plan that is healthy, delicious, and swiftly prepared. The key to swift and healthy meal preparation for me has been Robin’s 90-minute Sunday afternoon food prep model, a strategy that assures quick and delicious high quality meals throughout the week. I consider my leisurely Sunday afternoon food preparation time as self-indulgent “me” time, and enjoy chopping, baking, and sauteing against the backdrop of classical music and a glass of wine.  I also love the fact that a nutritious and delicious dinner is ready when I walk through the door every night of my work week.  It’s as if I finally have that personal chef I have always coveted, only it’s me!”  —Patricia J., Nevada City

Robin Recommends…Grass Valley Grains

Grass Valley Grains

Services: Grass Valley Grains is a one-man farming and milling operation, founded by Reed Hamilton, a 25-year resident of Nevada County. Reed uses organic methods and materials to grow grain crops on a fifth-generation farm in Wheatland, California, where there is abundant flat land. He turns the grains into flour or meal using his own stone mill in Grass Valley.

Reed founded Grass Valley Grains as a way to provide a source of wholesome, locally grown grain and grain products to local consumers. Reed’s choice to grow grains comes from having grown up on a grain farm and because he loves bread, which he believes is such an elemental food! Reed is committed to growing food in a way that builds the soil and produces nutritious crops without the use of chemical fertilizers and pesticides. He wants to educate people about the properties of what they eat and the many grain crops that are available besides wheat, and wants his customers to be a community of friends who share an understanding of what it takes to produce this food.

Robin’s Thoughts: Grass Valley Grains is an asset to our community and example of the commitment to quality, organic food that provides health benefits to our bodies as well as to the planet. The variety of grains that Reed grows, wheat, rye, oats, barley, corn, beans, teff, and amaranth, can be milled into flour or meal, or they can be used whole or cracked.

Reed sells grains, flour, and meal by phone for individual orders, and through a CSA (Community Supported Agriculture). Soon, web sales will be available. Several local restaurants use the grains and flours from Grass Valley Grains as a staple ingredient of the healthful and delicious meals that are served.

Contact Info

Web: http://www.grassvalleygrains.com

Email: reedhamilton38@yahoo.com

Phone: 530-273-8818

Live Healthy Nevada County

On the second Friday of the month, a group of volunteers meet at the Briarpatch Community Room to discuss, plan, create strategies, and share their enthusiasm for introducing, reinforcing, and supporting locally grown and sustainably cultivated foods into our county schools. I am honored to be a new member of this Food and Nutrition Action committee.

Much has been accomplished in the nearly two years of the committee being in existence. And so much more needs to be accomplished…which in no way reflects the energy of the committee, but more so the common government/county agency logistic and implementation challenges that arise. Not that it slows down this group–they persevere, brainstorm, research the successes and the work of other counties, and cheerfully maintain forward motion with their mission.

This intention of enhancing the health of our community, and of the planet, by connecting local farmers to schools, planting organic gardens on school campuses, facilitating assemblies for the students to cook/taste/understand locally grown foods and the benefits of sustainable agricultural practices, is a noble intention, indeed. As our entire country is making small steps towards eating well, Nevada County is enjoying the benefits of the many dedicated volunteers on this committee, as well as those involved in other county projects that support eating real food.

If you have a chance, consider volunteering: the school closest to you will either have a garden already or one is in the works to be planted–even if you don’t have a child attending school–jump in to support our next generation in Nevada County.

Robin Recommends…Ike’s Quarter Cafe

Ike’s Quarter Cafeikes logo 02

Proprietors: Ike and Adrienne Frazee

Services: Ike’s cuisine is that of Louisiana, New Orleans to be specific. They chose New Orleans because the food is warm, tasty, and delicious, in addition to reflecting the melting pot that is New Orleans, with a Cajun foundation, and diverse ethnic contributions.

Ike’s is certified with the Green Restaurant Association, as is reflected in their choice of free-range meats, and organic flours, grains, produce, eggs, and dairy products. The to-go containers and cutlery are recyclable and biodegradable. At Ike’s, the belief is that good quality food and the attitude in which it is prepared makes for a happy belly.

Robin’s Thoughts: From the lovely outdoor patio, to the friendly atmosphere, to the amazingly diverse menu with many items being vegetarian variations on classic New Orleans style dishes, Ike’s is one of our community’s favorite restaurants. I love that the veggies are organic and local–my favorite is the gingered greens. Last time I had lunch there, the grilled tempeh, mushroom, and gorgonzola sandwich was rich with fabulous flavors and textures. Ike’s offers breakfast, lunch, and dinner–they are busy most of the time, allowing you to settle in for a good visit with your meal mate.

Contact Info
Web: http://ikesquartercafe.com
Phone: 530-265-6138  Address: 401 Commercial Street, Nevada City, CA
Email: ikesquarter@att.net

Robin Recommends…The New Moon Cafe

The New Moon CafeNew Moon Logo (1)

Proprietors: Peter Selaya, Buzz Crouch

Services: A love for food and community led to an infusion of our resources and talents to create The New Moon Cafe. We are fortunate to still be serving food in an ever expanding community. Creating a place that honors international culinary influence yet relates to our mountain town remains our greatest desire. Big city dining with a small town atmosphere and lots of love. Sophisticated, comfortable and thoughtful. Our welcoming community supports the local, natural and organic foods that we’ve been lucky enough to use since the warmest of beginnings.

Robin’s Thoughts: I have enjoyed numerous superb meals at The New Moon Cafe! There are so many details to rave about: the friendliness of the wait-staff and their knowledge of menu subtleties as well as of the wine list; delectable flavors of the varied entrees offered, with a focus on organic, local produce and meat and including several vegetarian choices; the sinful (but smartly portioned) desserts; and our special window table…The New Moon is where John and I go to celebrate anniversaries, birthdays, and other distinctive occasions.

Contact Info
Web: http://thenewmooncafe.com
Phone: 530-265-6933  Address: 233 York Street, Nevada City, CA
Email: mail@thenewmooncafe.com

Robin Recommends…The Flour Garden Bakery

Flour Garden BakeryFG Logo-Horiz copy

Business: Bakery and CyberCafe

Services: Rather than baking with the commercial/industrial methodology of using manufactured mixes and artificial flavorings, Flour Garden bakes with a special blend of classical European-style and California health consciousness. Combining this blend of quality and beauty is labor-intensive and time-consuming. Everything is made from scratch. It is also much more costly to bake with the finest quality, most nutritious, ingredients; but the Flour Garden is determined to produce food that is not only delicious, but also nutritious.

It is also the Flour Garden’s intention to serve the community by providing a “well-lighted place” where everyone will feel welcome and cared for. On any given morning, one would find a rich blend of the local populace: Republicans and Democrats, students, doctors, school teachers, construction workers, local law enforcement officers, artists. There is a children’s area with a smaller table and chairs, and children’s books. There are handicapped-accessible restrooms. Classical music, usually. Or jazz. All of these reflect a welcoming and serving of the community as a whole.

Robin’s Thoughts: I have long appreciated Flour Garden! There are so many choices, depending on your mood and time of day. My personal favorites: organic peanut butter on a whole grain toasted bagel, coconut macaroons, pumpkin muffins, hot chai and ginger cookie (a must have combo–especially in the winter!), frittata (great for a quick lunch), to name just a few. I have ordered special-made cakes and have been appreciative of the real frosting, as opposed to the artificial stuff offered at other bakeries; numerous pies for the holidays; and the bread, oh my, the bread–something as special as the edible bread basket for Thanksgiving, Tibetan multi-grain, seeded baguettes, I could go on and on. A new addition to the offerings at Flour Garden are a line of Gluten Free breads, goodies, and soups. This is yet another reflection of the commitment that Susan and Bill have for the  health and well-being of our community. I must also mention the daily soups — made from scratch, absolutely delicious, many are vegetarian and/or vegan, and they are all for eat-in or take home.

Flour Garden is fully engaged in our community. Susan and Bill generously donate their wares to various organizations as well as sponsor fund-raising events. The ambiance provided at their bakeries is inviting and comfortable. Their commitment to our physical health as well as to the health of our world is to be acknowledged and to be thankful for. Flour Garden combines flavor, satisfaction, and consciousness in a way that is a treat for all.

Contact Info

Web: http://flourgarden.com/
Phone: 530-272-2043; Sutton Way store; check website for Neal Street, and Auburn store info
Email: copeland@flourgarden.com

Robin Recommends…BriarPatch Co-op

BriarPatch Co-opsmall BP_logo copy

Business: Natural Foods Community Market

Services: BriarPatch Co-op is a member-owned community market. BriarPatch provides a balance of affordable natural, organic and local products and is committed to customer service, consumer education and supporting local economic renewal. BriarPatch carries the finest lines of organic, healthful and nutritious foods, including a large natural meat, poultry, and award-winning fish department. In addition, their extensive bulk foods section entices shoppers to reduce packaging waste while saving money! BriarPatch also has large vitamin, body care and houseware departments with knowledgeable staff to help answer your questions. The bi-monthly newsletter is a useful resource as it offers delicious and healthful recipes, highlights community connections and local resources, and features important current events related to food, health, and nutrition.

Robin’s Thoughts: I have been a BriarPatch member for 22 years. The co-op is my favorite grocery store and deli and I definitely recommend shopping there for many reasons, one being that there are no products with trans fats on the shelves. Other reasons are the incredible produce that is offered, as well as the cheese selection and the delicious deli items. BriarPatch is committed to our community as is evidenced by their support of local farms, annual donations made to various non-profit groups, education offered in the newsletter, and on-site classes taught by local experts in the Community Room.

Contact Info

Web: http://briarpatch.coop
Phone: 530-272-5333
Email: info@briarpatch.coop

The best thing I did when I discovered I had Type 2 Diabetes was to call Robin Mallery. She coached me to craft a plan to turn this condition around, and the encouragement to believe that I can.  Instead of feeling overwhelmed, I am managing well, using Robin’s program of small steps, achievable goals, and positive reinforcement.  She’s not only a fountain of knowledge and experience, but a loving teacher and motivator.  For the first time in years, I don’t feel helpless about eating and weight gain.  Thank you, Robin!

—GC, Austin

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