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"We must accept finite disappointment,
but never lose infinite hope"

-Dr. Martin Luther King
 
HAPPY NEW YEAR
BY Mary Anne
 
By the time of this printing, we will have kissed 2016 good-bye and embarked on a new year. 2016 was a challenging and exciting year, and in many ways, I for one, am glad its over. Of course, we can only imagine what awaits us in 2017 and perhaps it’s better not to dwell on the possibilities. After all, it is often very different than we think.
 
Mariposa has been experiencing its own growing pains. But, we finally finished our kitchen, complete with a certified kitchen in which we can cook anything we please. Finding the time is another challenge. However, we can offer more “grab and go” meals for our busy clientele including baked organic chickens, mashed potatoes and gluten-free gravy. For Thanksgiving we were able to make our own pumpkin pies, including a gluten-free option. They were a hit and sold out immediately.
 
Our gift department has expanded to one of the “go-to” areas of our store with many interesting gift options to titillate your desire to shop. Our aim is to make Mariposa a ”one-stop” place to shop so if you or your child needs a birthday present you don’t have to go somewhere else. Unfortunately, Dena one of the gift buyers, is moving onto greener fields. Nan and Camille Stuart will carry on. Communicate with them if you have needs or ideas.
 
In produce, we are in the time of citrus. Every week new types of tangerines or other citrus comes into season, making this a most interesting time, when many other fruits are not available. Avocados from Mexico still dominate but they are unusually good this year.  Early Bacon and Fuerte avos from California are arriving with Hass soon to follow in January. . It is not expected to be an especially good year as crop production is down due to drought and disease. Other seasonal favorites like broccoli, cauliflower, kale, and chard are in good production. Brussel  Sprouts are in shorter supply and higher pricing. It’s winter. There’s not a lot out there.
 
Mariposa Market wishes to take the time to bestow blessings and good cheer on each of our customers. Remember to never lose hope no matter how bleak things may get, and to stay grateful for all we have here in Mendocino county, like clean air, nature, and good community. Plus we live in California. Yay California! Happy 2017. Good health and good cheer!
 
 
Try Something New!
By Alecia
Are you stuck in your ways? When was the last time you tried something new? Maybe, you just see it as feeling comfortable in your everyday choices. Whether it’s about choosing which cheese or bread to buy at Mariposa, or what time of the day you eat your lunch, we sometimes choose to do the same ole’ thing day after day after day. What is it that seems so daunting about trying something new? Do you think you’re too old to start practicing yoga, or learning a new language? Or what about planning a trip or even a move to a new city! What is it about making a choice to try something new that seems so hard!?
Choices are hard! We alone are ultimately responsible for our choices, and by the same token our failures. It can become a paralyzing circumstance. Facing a change develops into a dilemma, and you find yourself asking the reoccurring question, “What if it’s the wrong thing to do?” No matter how big or small the choice, this is what can happen to many of us when we consider trying something new and making a decision to change to our lives. 
It’s time to get out of your head! People in general can be judgmental. And it’s our own judgement that can get in our way. We tend to take information and lock it into our perspective on how we see the world. It’s our way of making sense of things, such as events, our environment or people. This could be considered our own personal bias view on the world. But this bias can limit us, unconsciously affecting how we make our decisions. Because people are often afraid to be wrong, they hold onto the beliefs as though they carry an undisputed truth. 
It is okay to challenge your own ideas about how things should work. Just because you may have lived a long time, or have gone to a good school, doesn’t mean you are truly wise. We should never stop learning, and if you are truly wise, you will have learned the importance of remaining open-minded.
Identifying the blocks that keep you from trying new things, is a good place to start. The fear of the unknown is common. Doing something new for the first time can make us nervous, afraid, and possibly self-conscious. Think about how you felt on the first day of school! These are all feelings we tend to want to avoid, because they cause us stress. But stress is an inevitable part of the process of change. If we could learn to function with the emotions associated with stress, think how easy trying new things would become!
Fear stops us from taking action. What is it we fear? Is it fear of loss? Although loss is also a part of change, facing the loss could be the thing that holds us back. It may refer to loss of a person, as in leaving a relationship, or loss of a routine if we were to leave a town or a job.                                    
Established routines eventually become habits, something familiar, and as the adage goes, we are all creatures of habit. Sticking to habits whether they may be good or bad, keep us in our comfort zones and make us feel safe. If a person could realize that fear is driving those habits, forcing them to question any decision to change or try something new, they may be able to override this safety mechanism. Only by stopping fear from forcing us to question ourselves and worry, can we then make decisions to change and lead a happier more positive life.  Turn your focus from something you don’t want to happen, to something you do! “The greatest mistake one can make in life is to be continually fearing you will make one”.
 
 What if our choices turn out to be no good! Well again, as the old adage goes, nothing beats a failure like a try, a saying my father won’t let me forget! If you know you at least ‘gave it a try’ and did your best, you can chalk it up to a valuable experience. It would be nice to have crystal ball and see the consequences of our actions and decisions, but we don’t. You must face your fear to change and move toward your positive goals.  Having confidence to take action in the face of fear of the unknown, provides you with a sense of control, and hopefully a life of purpose and joy. 
Why try something new? Stepping out of our comfort zones gives us the ability to see new opportunities. It forces us to grow, increasing our confidence, giving us an appreciation for ourselves. Trying new things keeps our brains and bodies challenged. It changes our perspective and helps us to see value in new things all around us. And best of all, it keeps us inspired and motivated to keep plugging along! And, when is the best time to start?  “There are seven days a week and someday is not one of them”.
 
VALENTINE'S DAY
GIVE YOUR LOVE AWAY
BY MARY ANNE
 
While many believe that Valentine’s Day is celebrated in February to commemorate the anniversary of St. Valentine’s death, others claim that the Christian church may have decided to place this feast day in the middle of February to “Christianize” the pagan celebration of Lupercalia. Celebrated at the Ides of February (Feb. 15th) Lupercalia was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus. To begin the festival, members of the Luperci, an order of Roman priests, would gather at the sacred cave where the infants Romulus and Remus, were believed to have been cared for by the she-wolf or lupa. The priests would sacrifice a goat, for fertility, and a dog, for purification. Strips of leather were immersed in the animals’ blood after which the priests would parade through the town slapping both women and field crops with the hides. The women welcomed this touch as they believed that it made them more fertile. Later in the day, the young women of the city would place their names in a large urn. The city’s bachelors would choose a name and be paired with that woman for a year. Many of these relationships ended in marriage.
 
Lupercalia survived the initial rise of Christianity but was later out-lawed and February 14th became St. Valentine’s Day. However, it was not until much later that the feast day became associated with love.  During the Middle Ages, it was commonly believed in France and England that Feb. 14th was the beginning of the mating season for birds, which added to the idea that this was a day for romance.
 
The Catholic Church recognized three different saints named Valentine or Valentinius. One was a priest who defied the dictum of Claudius ll, an emperor of Rome . Claudius outlawed marriage for young men, believing that unmarried men made better soldiers. Valentine continued to perform secret marriages for young lovers, an action for which he was beheaded. Other stories contend that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons, where they were often beaten and tortured. One legend suggests that that the imprisoned Valentine fell in love with a young girl who visited him in prison. He wrote her a letter signed “from your Valentine”, a phrase that is often used even until this day. Although the truth behind the Valentine legends is murky, the stories all emphasize his appeal as a sympathetic---and most importantly, romantic figure. By the Middle Ages he was one of the most popular saints in England and France.
 
Valentine greetings were popular as far back as the Middle Ages, though written Valentines didn’t appear until after 1400 A.D. The oldest Valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans, to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. It was also believed that King Henry V hired a writer to compose a Valentine note to Catherine of Valois.
 
In addition to the United States, Valentine’s Day is celebrated in Canada, Mexico, the United Kingdom, France and Australia. In Great Britain, Valentine’s Day began to be popularly celebrated around the 17th century. By the middle of the 18th, it was common for friends and lovers al all social classes to exchange small tokens of affection or handwritten notes, and in 1900 printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one’s feelings was discouraged. Cheaper postage rates  also contributed to an increase in the popularity of sending Valentine’s Day greetings.
 
Americans began exchanging hand-made Valentines in the early 1700’s. In the 1840’s Esther A. Howland began selling the first mass-produced Valentines in America. Howland, known as the “Mother of the Valentine,” made elaborate creations of real lace, colorful ribbons, and pictures known as “scrap”. Today, according to the Greeting Card Association, an estimated one billion Valentine cards are sent each year, making Valentine’s Day the second largest card-sending holiday of the year.
 
TOP FOOD STORIES OF 2016
BY KEVIN, GROCERY MANAGER
 
Happy New Year, Gentles! I hope your holiday season was filled with all that you wished for!
For my first article of the year I thought you might be interested in learning what the top food stories were in 2016. This compendium was compiled by a couple of companies completely competent in collating consumer concerns. To wit:
After more than 12 months of headlines featuring food safety issues and efforts to win back its customers, “Chipotle’s Recovery Efforts” ranks as 2016’s No. 1 food news story in the Hunter Public Relations annual Food News Study. (Chipotle restaurants had an E Coli issue in Boston and has since enacted new protocols and procedures). I found this interesting because a new Chipotle has just opened at the Pear Tree Mall in Ukiah.
Hunter Public Relations, one of the nation’s leading food and beverage marketing communications agencies, has annually commissioned a study to determine the top food news stories of the year since 2003. For the past four years, the study has been conducted in partnership with Libran Research & Consulting, which surveyed more than 1,000 Americans and asked respondents to select the top three food stories of the past 12 months.
“Our annual look at the top food news provides us not only with a great window of understanding into what is rising above the noise to engage consumers, but also how that news has potentially impacted their behavior and which food media outlets they turn to and trust,” says Grace Leong, CEO of Hunter Public Relations. “In an election year when the noise has perhaps never been louder, it’s interesting to note that 76 percent of consumers still find information about the food we eat to be ‘important,’ and 41 percent ‘somewhat’ or ‘much more important’ than any other news.”
Overall, news related to the eating out experience continues to trend upward in the annual survey. Five years ago, such stories only occasionally made the top 10 list, but both this year and last, three of the top 10 stories (including the No. 1 stories) relate to eating out. This year, beyond Chipotle, the expansion of “No Tip Policy Restaurants” ranked No. 5 while “Restaurants’ Marketing Efforts to Capitalize on the Pokémon Go Craze” scored the No. 6 slot(Pokemon “Go” is an i- phone virtual world app).
Americans continue to rank food safety stories high in the survey, and the topics of food safety (53 percent) and nutrition (47 percent) continue to be most important to Americans. In addition to Chipotle’s recovery taking the No. 1 spot, Listeria Outbreaks—highlighted by an outbreak from a processing plant in Washington state that affected frozen fruits and vegetables marketed under 42 brand names sold in all 50 states—came in as the No. 3 food news story of the year.
Government’s involvement in nutrition and the food we eat via labeling regulations and Food and Drug Administration (FDA) statements and positions claimed three top spots:
At No. 4, President Obama signed the GMO Labeling Bill that created a federal requirement for labeling products made with genetically modified organisms (GMOs) that supersedes tougher measures passed by one state and considered in others. While winning over some food-labeling advocates, others criticized the bill because food companies can use QR codes or toll-free numbers as a form of GMO labeling, making it harder to obtain the information. GMO-related stories have ranked high in the survey nearly every year since 2012.
At No. 7 are the efforts by the FDA to redefine “healthy”.now underway to create a new definition of the word – which is a nutrient content claim—that can be used on food labels. The FDA noted that “public health recommendations for various nutrients have evolved” and the term ‘healthy’ has not necessarily kept up.
At No. 9 is the news coverage that the FDA approved a new nutrition panel that highlights sugar. In the first major overhaul of the “nutrition label” in more than 20 years, the FDA added a line that calls out added sugar, where previously it only listed total sugar.
Also included in the top 10 food news stories of 2016:
The Honey Bee Decline, which was the No. 2 story in 2014, buzzed back into the survey’s No. 2 slot in 2016. This year, for the first time ever, the U.S. Fish and Wildlife Service added seven bee species native to Hawaii for protection under the Endangered Species Act.
Clean-Eating & Labeling took the No. 8 spot as demand for ‘clean’ eating has spurred the use of “pure commodities,” meaning whole food ingredients consumers can readily recognize in packaged foods and drinks.
Finally, the “Sugar Industry Pointing Blame at Fat” rounded out the survey in the No. 10 spot.  Historical documents from the 1960s surfaced this year showing the sugar industry paid scientists to play down the link between sugar and heart disease, and instead promote saturated fat as the culprit.
To summarize, the top food stories of 2016 according to the Hunter Public Relations annual Food News Study are as follows:
  1. Chipotle’s Recovery After E. Coli Outbreak             
  2. Honey Bee Decline                      
  3. Listeria Outbreaks                                       
  4. GMO Labeling Bill        
  5. No Tip Policy at Restaurants
  6. Pokémon Go at Restaurants 
  7. FDA to Redefine Healthy     
  8. Clean-Eating & Labeling
  9. FDA Approves Nutrition Panel That Highlights Sugar
  10. Sugar Industry Pointed Blame at Fat
Food News Elicits Behavioral Change
This year’s study confirms that Americans are taking action as a result of the food stories presented in the media. In fact, more than half reported making a specific behavioral change in how they shop, eat or dine out as a direct result of food news consumed. While the majority of consumers reported the widest behavior changes related to the No. 1 and No. 2 stories, a notable minority reported making changes based on food labeling news, specifically for Clean Eating and Labeling (No. 8) and GMO Labeling Bill (No. 4). Moreover, millennials appear to be the generation most impacted by food media coverage—with more than two-thirds of millennials responding behaviorally to at least one story and almost one-third claiming to have changed their behavior because of the Chipotle E. coli recovery news.
Consistent with previous years, specific behaviors influenced as a result of food news included reducing the consumption of processed foods (38 percent), and focusing more on food labels/ingredient lists (ranging from 34—38 percent). However, this attention to food labels has softened a bit in the last couple of years from a high of 50 percent in 2014.
Come January, Hold the Sugar
Eight in 10 Americans have food-related New Year’s Resolutions planned for 2017, with “trying to lose weight by eating better” (32 percent), “consuming less sugar” (30 percent), and “eating less processed food” (28 percent), topping the list. Last year, 19 percent of Americans resolved to cut sugar out of their drinks, while this year almost one-third want to work on their sweet tooth, suggesting a greater focus on reducing dietary sugar in the year ahead.
Mariposa Market is, of course, always here for you to help with your “eat better” resolutions.
HAVE A GREAT 2017!!
Portions of this article were excerpted from QSR on the world wide web.
 
RESOLUTIONS FOR THE NEW YEAR
BY MARY ANNE
 
2017 is upon us, the time of year when folks frequently re-commit themselves to a happier and healthier lifestyle. Sometimes, it’s hard to think of just the kind of thing or which improvement or life change on which you want to focus. So, here’s a list of some possibilities. Maybe one of them will be custom tailored just for you.
 
  1. START A MEDITATION PRACTICE. Many scientific studies back up the amazing benefits of meditating. To name a few, meditating helps to improve mood, reduces stress, lessens anxiety. And even increases your brain’s grey matter. Plus it costs nothing and is fairly easy once you get the hang of it. If sitting still is too hard, there is always walking meditation which can include some amazing gulps of pure outdoor air. Watch for traffic!
  2. LEARN SOMETHING NEW EVERYDAY. This helps us to have a better understanding of the world and how it works. The internet makes is incredibly easy to learn new things. Some good sites are Crash Course, an on-line source that teaches history, biology, literature, economics, etc. in short 15 minutes increments. TED Talk is another interesting and informative site.
  3. PICK UP A HOBBY. Having a hobby is also good for you. It can lower your stress level, improve your ability to focus, and more. Recently I took up quilting. It’s creative, challenging, and rewarding.
  4. PLAY MORE. Playing is an important source of relaxation and stimulation. Since having grandchildren I have gotten to play like I haven’t done since I was a kid. I find myself looking forward to the time to play even if some of it seems ridiculous.
  5. EAT FEWER CALORIES.  Especially as we age, our bodies require far fewer calories than they did in their younger days. Most of us continue to eat as we always have, and then are chagrined at how much weight we’ve gained. It’s easier to reduce portions than it is to restrict the types of food we eat. America tops the world in portion size, which is reflected in the size of a lot of our bodies. Carrying excess weight  puts us at greater risk of heart disease, diabetes, and some cancers. Plus, it puts added stress on our joints which then start to fail. Too much sugar in our diets can exacerbate arthritis and other inflammatory diseases.
  6. MOVE MORE. It doesn’t matter so much which type of movement you choose. There are options that range from running, to Tai Chi, to yoga and brisk walking. The important thing is that blood is pumping through your body and the joints are being moved and the muscles are being stretched. Living a sedentary lifestyle dumbs you down, makes it more likely that you will be overweight, and puts you at higher risk of depression. I recently picked up a program called Essentrics which is great for older folks as it is low impact but moves, articulates, and stretches every joint and muscle in your body in just 20 minutes.
  7. READ MORE BOOKS. Reading for me is one of my most enjoyable activities. On average, I finish one book a month and try to choose titles that are well-written and informative. However, a great novel is one of the most relaxing forms of escape.
  8. BE MORE GRATEFUL. Of all the suggestions so far, this one probably has the most impact. Studies show that being consciously grateful can increase one’s happiness by 25%! That’s a lot. Gratefulness also helps one to overcome adversity, improve sleep quality, and allow you to get along better with others.
  9. STOP PROCRASTINATING. If you are having trouble realizing your goals, procrastination is the likely culprit. JUST DO IT !
  10. SPEND MORE TIME IN NATURE. This is one of life’s simple pleasures. Here in Mendocino County we have a lot of open space and woods for walking. It’s not that difficult to get out of town and enjoy nature. Or, even in town, you can do things like bird watch, garden, and get outside to look at the stars. Being outside actually boosts your immune system and enhances creativity.
  11. BECOME MORE CONFIDENT. Confidence can be described as a belief in your own abilities and in your capacity to get what you want. Confident people are usually happier, more relaxed, more likely to take realistic chances, and more likely to succeed. Give yourself credit for what you do and cultivate your inner advocate. Take consistent action toward realizing your goals.
  12. BE MORE CONSCIENTIOUS. Conscientiousness is a personality trait most connected to success.  You can start by being more punctual, being more organized, cleaning up swearing, keeping your home neater and cleaner. Any habit the adds to your ability to feel better about yourself will add to your success.
  13. INCREASE YOUR EMOTIONAL INTELLIGENCE.  Emotional intelligence often matters more than IQ. For most people, it is a set of skills that can be developed over time that will serve them in all aspects and relationships in life. It includes controlling your impulses, self-motivation, empathy and social competence in interpersonal relationships. Tools which help with emotional intelligence are cultivating the art of listening, self-awareness, and empathy. Making this a priority this year will definitely add to your maturity and success.
  14. LEARN A NEW SKILL. Bored people often gravitate toward the TV or the Internet to stimulate their lives. Learning a new skill is far more exciting and motivating and can hold back mental aging. Examples include learning a new language, playing an instrument, taking up knitting. The list is endless.
 
Make 2017 the year you improve your life. Instead of lamenting the political situation or worrying about the rising violence, give yourself a gift that no one else can give you. Make your own personal existence more beneficial to the planet and the well-being of mankind by becoming a more complete and beneficial YOU!
 
From Our Customer SuggestionBox:
Please carry the Starchild White-ish Chocolate:  Starchild is currently having production problems with their labeling, so we haven’t been able to get all the flavors we’d like. As soon as it’s available, we’ll bring back “White-lsh”
Little Secrets off brand/organic m&m type dark chocolate:  This sounds good. We will look into it!
Please stop with the 80’s music!  Will do!
Please offer a tempeh option for a deli sandwich:  There are a few varieties of this product in the freezer section. You can always purchase a package and take to the deli, which will be happy to make a sandwich for you. 
Please offer more ready-made Vegan options:  We do offer a selection of Vegan ready to eat foods in both the Deli and the Market. Customers can always ask one of our Customer Service Representatives to assist in finding what you are looking for. 
Sourdough bread in the Deli, please: Sourdough bread will be available in the Deli starting 2017!
Thanks so much for the hardboiled eggs in the deli case:  You are welcome! We appreciate the positive feedback☺
We love the veggie soups!  All the soups made by Leslie are excellent, Thank you:  We are glad you are enjoying the soups…we do too!
Alvarado Street Sprouted Sourdough loaf:   We do get Alvarado Sourdough sliced, but the Sourdough Loaf is no longer available to us through the distributor (not sure they still make it).
Lactaid Milk, 100% milk:  We will bring in the Organic Valley Lactose Free milk.
Toby’s Feta Cheese Salad Dressing, it’s so good!!  Will do! We’ll get it on the shelf a.s.a.p.!!
Costeaux Sliced Sourdough Bread:  Unfortunately this was a slow seller and we also scaled back on the Costeaux to offer more bread with cleaner ingredients.    
Bring back Lily’s Red Pepper Hummus:  This was a slow seller, however we will give it another try.
More Vegan Cheese and Meat options, please:  We do have a variety of Vegan Cheese on the left side of the cheese cooler (in the back corner of the produce department.) Also, we have fresh Tofurkey lunch meats and more options in the freezer. We will be happy to try new products if suggested.
Kudos and accolades to the Chill Dept. and Manager, Carrie!  Carrie works hard at stocking alternative diet products and is fabulous at customer service!!
 
Bittersweet Chocolate Truffles Maison
 
Ingredients
 
1 egg yolk
8 ounces bittersweet or semisweet chocolate chopped fine
6 tablespoons unsalted butter, cut into small pieces
1/3 cup dutch processed cocoa powder
 
Instructions
 
1. Place the chocolate and butter in a 4-6 cup heatproof bowl. Place bowl in a wide skillet of barely simmering water, over low heat. Stir frequently until chocolate and butter are completely melted and smooth. Remove bowl and set aside. Leave skillet on low heat.
 
2. Place egg yolk in a small bowl. Gradually wisk in 1/4 cup boiling water. Place bowl in skillet and stir constantly with a spoon until yolk mixture thickens slightly to the consistency of half and half (it will be between 160 and 165 degrees and safe from salmonella) Remove yolk mixture from hot water and scrape immediately into melted chocolate. Stir gently just until chocolate and butter are completely melted and mixture is smooth. Pour through a fine strainer into a clean bowl. Cover and chill until firm, two hours or more.
 
3. To form truffles: Remove truffle mixture from refrigerator and allow to soften about 30 minutes (if mixture is very hard) Pour cocoa into pie plate. Dip a mellon baller or small spoon into a glass of hot water; wipe off excess water and scrape across surface of chilled mixture to form a rough 1 inch ball. Pinch the truffle into shape with your fingers if necessary, it should not be perfectly round. Deposit truffle into cocoa. Repeat with remaining truffle mixture.
 
4. Gently shake pie plate to coat truffles with cocoa. Store truffles tightly covered, and refrigerate up to two weeks, or freeze up to 3 months. Makes about 30 bite-size truffles.
 
From Cocolat: Extraordinary Chocolate Desserts by Alice Medrich.
Burrowed from The Splendid Table: https://www.splendidtable.org/recipes/bittersweet-chocolate-truffles-maison
 
Beer & Wine Notes
By Debbie Mac
 
With the popularity of hard cider on the rise, we continue to see more ciders on the grocery shelves, and Gowan’s hard cider is a great addition. Gowan’s, which is located in Philo, outside of Anderson Valley, has been a roadside fruit stand fixture for many years. For forty years they have made non-alcoholic ciders, a regional favorite enjoyed by many locals as well as people traveling through Anderson Valley. They established their orchards in 1876 and grow 83 selected varieties of apples, from the tartness of the Gravenstein to the sweetness of the late fall Golden Delicious. The orchards are currently tended to by the 6th generation of Gowan’s and all the apples are estate grown and sustainably farmed. Anderson Valley is recognized as a world class wine appellation, and is also a premium terroir for apples. The coastal climate, rich soils, and protected valley form a very special microclimate that allows the apples to mature at a natural pace, developing premium flavor. Fewer than ten estate grown cideries now exist in California, and Gowan’s orchards are among the oldest.
 
In 2015, Gowan’s started making wine-style ciders. They currently have two ciders but are planning on expanding their selection. The Heirloom Blend Cider celebrates their first harvest with a select blend of fresh heirloom apples, capturing the complex flavors of late fall orchards: rich earthiness, floral, stone fruit, and honey. This cider pairs well with cheeses, meats and spicy dishes. The Gravenstein Heirloom Varietal is crisp, refreshing, and very fruit forward, containing the bright floral aromatics of honeysuckle, jasmine, melon, citrus, bay leaf, and that unmistakable bold Gravenstein apple flavor. Try this cider with cheeses, salads, and spicy dishes. The feedback from customers and employees that have tried the cider has been all good. The apple flavor shines and the cider isn’t too sweet or dry.
 
We are excited to carry Gowan’s hard cider, not only because it is a great addition to the store, but that it's so wonderful to carry a great local product, whose orchards are sustainably farmed and have a history going back 140 years!!   
 
 
Changing Your Habits with Yoga
by Baxter
Not a day seems to go by that I realize there is some habit I have that I’d love to change. I’m sure that happens to you, too. Fortunately, we have yoga as a great tool for when we want get serious about really changing old, dysfunctional habits. So, what kind of patterns or habits are we talking about?
Some examples are:
Physical Habits. Perhaps you discover that the way you hold your posture habitually is resulting in pain, stiffness in your body, or difficulty in doing activities you need or want to do.

Time Management. Perhaps you find yourself habitually late for meetings or gatherings, putting your work and relationships at risk.

Cognitive Ability. Perhaps you are becoming more aware of how your recall of names is worsening as you get busier in your daily life, and then notice while on vacation that name recall seems subtly but noticeably better. 

Stress and Emotions. Perhaps you are told by your best friend that he or she is noticing you becoming more emotionally labile and more socially withdrawn as you grapple with some unexpected family crisis around your mother’s worsening physical health. 

Spiritual. Perhaps you become aware of a nagging existential crisis as you grapple with the relentless negative news cycles that you are exposed to and see it tied into your new insomnia. 

But in order to change a habit, you first need to start by personally recognizing an undesirable pattern. This may happen to you while the habit is occurring, upon reflection after the fact, or after you are informed by an outside observer (friend, family member, co-worker, etc.). Meditation and yoga practice can help you observe such habits and understand the harm they are doing to you, and come to the realization that you are ready to change. This desire to change is the first step in enlisting the tools of yoga towards that goal. 

Your practice can also support you while you are changing your habit. In several earlier posts, Nina wrote about the yogic concept of samskaras (see 
Changing the Brain's Stressful Habits at Yoga For Healthy Aging) or unconscious habits that are particularly embedded in our way of dealing with a whole plethora of situations we encounter both regularly and infrequently. Because of their apparent intractability, changing these kinds of reactive habits seems almost impossible. And yet the experience of many regular yoga practitioners has proven otherwise, and modern research into yoga and meditation has begun to explain how the tools of these traditions can do just that.
 
CITRUS
By Debbie Flowers
It’s that time of year for all the wonderful varieties of citrus. Not only do they taste good but citrus has a lot of wonderful health benefits. They are rich in vitamin C, and soluble fiber in oranges helps to cleanse the body of excess cholesterol. Vitamin C prevents the build-up of free radicals, which have been linked to cancer and heart disease. Oranges are high in vitamin A, which helps protect the eyes and potassium which helps keep a heart healthy and beating regularly.
Historically, rations of oranges were given to sailors on long ocean voyages to prevent scurvy, which is caused by vitamin C deficiency. The high vitamin C content in oranges made them perfect for preventing the disease.
Lemons have many beauty benefits, which include removing black heads and acne, whitening teeth, strengthening fingernails and even soothing chapped lips. Citrus fruits are also high in antioxidants, which are believed to slow the aging process.
There are so many kinds of citrus and they all have their own flavor. One of the most popular mandarins is the Satsuma. Children and parents love them for the easy peel and sweetness. They are a cold hardy mandarin.
Limes are an excellent source of vitamin C and are used to accent the flavors of foods and beverages. Limes are grown year round. Meyer lemons are a favorite of many because they have lower acidity and higher sweetness than others and the entire fruit is edible, even the rind.  They originated in China, and are believed to be a cross of mandarin orange and lemon.
Kumquats are one of the oldest citrus varieties around, grown in China as far back as the 1100's. They are olive-shaped and have thin, delicate and sweet skin and sour pulp which makes them different and unique with a sweet and sour burst in your mouth. You can eat them as a snack or use for marmalades and candy.
Everyone is familiar with oranges. The navel is seedless and eats well. Valencia oranges are the popular juicing orange. Then there are blood oranges that look like a normal orange until you peel them. Their deep red color comes from the presence of anthocyanins in the fruit’s flesh and is developed with an onset of cooler temperatures at night. Blood oranges only grow well in a few climates, including Italy and California. Their flavor is sweeter with notes of raspberry.
Clementines and Tangerines are part of a larger family of mandarin oranges. Clementines are popular for their low acidity, thin skin and convenience for snacking. They may have a few seeds but the sweetness is worth the effort.
Tangelo is a cross of a tangerine and grapefruit. Tangelos have a tangerine taste and are juicy and can be used for juicing.
Grapefruit is a weather-resistant hybrid of the bitter-skinned pomelo and the sweet orange. Depending on the variety of orange crossed, grapefruit flesh can be yellow, light orange, pink, or red, like in the ruby red variety. Grapefruit has a bitter sweetness that makes them less popular for eating as segments than an orange.
Pomelos are huge, easily growing up to 8 inches in diameter. They’re native to south Asia and are one of the few widely available citrus that aren’t a hybrid. The membranes of the pomelo are extremely bitter, so it’s best to separate the membrane from the flesh when eating.
With so many citrus varieties available, it’s a shame to limit ourselves to a few types. Next time you are shopping at Mariposa Market, ask a produce clerk to sample out some of the different varieties for a special taste sensation.
 
Kale Caesar Salad
 
Ingredients
Extra virgin olive oil
4 cloves garlic, smashed
Pinch of crushed red pepper
2 slices of day-old Italian bread, cut into 1/2-inch cubes
1/2 cup grated Parmigiano
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
2 to 3 anchovy fillets
2 shakes Worcestershire sauce
Kosher salt
1 bunch of kale, tough stems removed, cut into ribbons
 
Directions
Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
 
 
Burrowed from: http://www.foodnetwork.com/recipes/anne-burrell/kale-caesar-salad.html?oc=linkback

 
 

 

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Mariposa Market
500 South Main Street
Willits, CA 95490
707-459-9630
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