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July 2016



There is nothing quite as exciting in a grocery store as summer in the produce department. Enhanced by our new re-set, the fruits and vegetables more than ever stand out in all their yumminess. It’s been a bountiful year so far. The berries have been exceptional and the yellow peaches and nectarines are better than they’ve been in several years. We’ve graduated into the California melons, and they are also coming on really sweet and juicy. The orange honeydew, the mini sweet watermelons, and the orchid (orange) watermelons are the best!  Mango season is about to end and we have also bid farewell to the excellent Formosa papaya which was new to our department and a really fantastic piece of fruit from Mexico. Local strawberries from Redwood Valley are now certified organic and definitely tops for quality and taste—just like something you would pick from your own garden. Local vegetables are also starting to trickle in. We have Irene Engber’s succulent lettuces, fresh-picked zucchini, and garlic. We have also started to get some produce from the Mendo-Lake Hub when available. Covelo Organics has not started up their wholesale business yet, but when they do, they will be sporting a new Renegade Organic certification.

We are very excited to be giving our kitchen a boost with the installment of a gas stove and an Ancil system which will allow us to expand our cooking abilities. Our deli is really busy and we hope to be able to crank out more” grab and go” items to stock our high-demand cold cases. We are also tentatively planning on adding a self- serve salad bar but that will require some logistical re-evaluating of our seating area.

Look for lugs of O’Henry or equivalent peaches to arrive the first week of August. These delicious stone fruits are freestone and tops for flavor. An excellent peach for canning, or preserving, it is one of our most popular summer fruits.

At the end of August we will be celebrating our 37th anniversary. This year we are planning on a Saturday party to allow more people to attend. As usual, this will be a customer appreciation day with discounts, raffles, demos, and lots of food, beverages, and fun. We are planning for music to last all day. The date will be August 27th. Save the date!

Have a safe and relaxing summer and eat lots of fruits and veggies. Now is the time!


Get Your Daily Tonic

By Alecia

 Shire City Herbals Fire Cider, is now being sold “by the shot” at the Mariposa Deli.  Fire Cider is a warming herbal concoction, steeped for a couple of months in apple cider vinegar and honey.  Used for centuries as an overall health tonic and immune builder, Fire Cider was the medicine before medicines.  It is said to also boost energy, support digestion, and has been known to relieve the dreaded hangover!

Apples were first brought to the colonies in the early 17th century by the British, and soon orchards began to cover the land. The colonist quickly not only realized the benefits to making hard apple cider, but apple cider vinegar also became dually noted having extraordinary health benefits. New Englanders had great faith in their home remedies, and credited this brew for keeping them healthy during those long winter months. 

Though the ingredients vary depending on which version of this folk recipe you read, Shire City Herbals has their own version. Apple cider vinegar is infused with oranges, lemons, garlic, horseradish, habanero peppers, turmeric and ginger which is then added to some raw wildflower honey.  This is a super, kick-butt combination, which can be pretty effective in wiping out viruses, bacteria, parasites and funguses alike.  This said, it feels like a good ole’ shot of whiskey going down, and is not for the faint of heart!  It can be used in other ways rather than by the shot, you could soak a cloth in the cider and lay it on your chest for congestion.  You could rub it directly on your sore muscles and joints for some pain relief.  Or dilute it in some honey to ease a cough.  It tastes great as a salad dressing, used in recipes like coleslaw, or added to hot and sour soup!

Tonics like fire cider restore, strengthen, and invigorate the body, so come on in to the Mariposa Deli and try it out!  We also sell it in 8 OZ bottles in the Health & Beauty aisle, and in bulk.  Give it a shot, it may just cure what ails you!



By Kevin, Grocery Manager

We are all acquainted with the cautions concerning too much sun exposure and the harmful effects it can have on our skin and bodies. Now, a recent studies show that some common ingredients found in a majority of sunscreens are contributing to the slow death of coral reefs.

As it turns out, between 6,000 and 14,000 tons of sunscreen washes off swimmers, scuba divers, and snorkelers into coral reef environments each year. Even more sunscreen pollution can reach coastal areas via waste water discharges. Up to 10% of the world's coral reefs may be threatened by certain chemicals found in most sunscreens. Four common sunscreen ingredients were shown to kill or bleach coral at extremely low concentrations (as low as one drop in 6.5 Olympic sized swimming pools).

  • Oxybenzone (Benzophenone-3, BP-3) - Sunscreen ingredient that disrupts coral reproduction, causes coral bleaching, and damages coral DNA. Oxybenzone is found in over 3500 sunscreen products worldwide.
  • Butylparaben - Preservative ingredient shown to cause coral bleaching.
  • Octinoxate (Ethylhexyl methoxycinnamate) - Sunscreen ingredient shown to cause coral bleaching.
  • 4-methylbenzylidene camphor (4MBC) - Sunscreen ingredient shown to cause coral bleaching. Allowed in Europe and Canada, not in USA or Japan.


Global warming, pollution, and other human activities pose additional and significant threats to the survival of coral reefs. However, the results of these studies should be taken seriously and if you plan to swim, scuba dive, or snorkel in the tropical ocean near coral reefs you should use a coral reef safe sunscreen. How can you tell if a sunscreen is safe for coral reefs?

·        Look at the active ingredient list and avoid the above ingredients whenever possible.

·        Use a water resistant sunscreen.

·        Use a sunscreen tested and labeled biodegradable.

·        Mineral-based sunscreens have been shown to have no harmful effects on the coral


Beer & Wine

Summer Time Activities in Mendocino County

By Mary Anne

Ah… Summertime.  Time to get outdoors and enjoy those long warm days that melt into breezy relaxing evenings.  Time to enjoy fresh local produce, every kind of salad you can imagine and taste bud tempting BBQ. Of course what goes better with warm days and food than some chilled wine or ice-cold beer. It seems that summer calls out for a nice white wine or Rose’. Everyone has their favorites so pick one you like or try something new.  A nice crisp cold Lager or Pilsner will quench your thirst or if you enjoy the hops grab your favorite IPA. 

Summer is a great time to enjoy many of the special events offered in Mendocino County.  Many of the wineries offer music events during the warm months.  Nelson family winery is one of the wineries that offer a concert series.  They have several bands scheduled to play and they are usually very good.  The setting is beautiful, nestled under the redwoods alongside the vineyards.  There is wine and beer available and usually a food truck or pizza.  Rivino Winery also offers music and wine on Friday nights from 4-7. Parducci Winery has the Acustic Café.  This concert series held at their winery in Ukiah features many different sounds, along with dancing, food and wine.  Another winery that has many different events is Campovida Winery, located in Hopland.  If you drive to the tasting room on Hwy. 175, you can stroll through the gardens of native plants and food crops which are used in the pizzeria.  The Piazza de Campovida in downtown Hopland feature handcrafted wood fired pizza and local wine and craft beer.

In July, there are an array of events too numerous to list.  A few include a “Party on the Patio” at Roederer Estate in Anderson Valley.  It includes a savory BBQ, oysters, and music.  The cost is $45.00.  On the same day at McNab Winery, there is a Spanish theme with music, wine, and paella.  Barrel Tasting weekend in Anderson Valley/Yorkville is on July 23-24.  Come to Pinot country and taste yet to be released wines and explore the many wonderful wineries and sights.

Of course there are many festivals during the summer.  A few include the Sierra Nevada festival in Boonville, The Kate Wolf festival, and Reggae on the River in August.  A couple more family oriented festivals are the Northern Night Music Festival from July 15th through the 17th, located on the south fork of the Eel River.  Now in their fourth year, this festival has music, craft beer and wine, camping, a river float party and many more activities.  This year the feature band is Marshall Tucker.  A new event this year for Independence Day is Lumberstruck.  Also located on the Eel River, this event is featuring music, BBQ, and craft brews, dancing, fireworks, and family fun.

One event that I volunteer at every year is Pure Mendocino.  It benefits the Cancer Resource Center in Ukiah.  The dinner is held at Paul Dolans Biodynamic Dark Horse Ranch on Old River Road.  Included is dinner that is organic and locally sourced, desert, wine, a silent auction and live music.  Another local event is Winesong.  It is held at the Mendocino Coast Botanical Gardens.  There are many wonderful wines to taste along with food.  Walking through the gardens is a plus.  I hear it is a great event.

We are lucky to live in such a great area that makes wine and craft brews and we are even more lucky that there are so many fun things to do while drinking beer and wine during summer. So grab your favorite drink and enjoy! 



By Dena

“A woman without paint is like food without Salt” –Roman Philosopher, Plautus

Today many of us are committed to the organic way of life. We seek out organic ingredients, read labels, and even pay a higher price for particular ingredients to either be taken out or added in depending on their positive or negative effects. But the second we throw wrinkle creams or cosmetics into the mix the urgency about synthetic ingredients dissolves into a puff of paraben-laden face powder!

Why the disconnect? Is it because putting something on our skin seems far less invasive then what goes into our mouths, or does our vanity take root and get the best of us?  Is it that organic ingredients do not typically have the vibrant saturated colors as our synthetic counterparts? Whatever you’re reasoning we have you covered on all counts!  

Did you know the average women eat 10lbs of lipstick in her lifetime?  Hidden in that lipstick can be a list of toxic harmful ingredients.  What we are up against is an unregulated beauty industry with no warning labels informing us of these risks.

 Good news! Mariposa Market has done your cosmetic research for you. We’ve added to our cosmetic line” Savage Jenny”. Her fierce beauty will have you saturated in super-moisturizing, unscented, non-sticky edible ingredients. Her mission is to “naturally” make you glow, sparkle, and keep those fine lines at bay without sacrificing pigment-- or your fertility! She uses ingredients such as castor oil and beeswax and her eye shadows contain no fillers!! So the color is saturated, intense, and made to get you through that Reggae on the River weekend and even the strongest of Burning Man’s sand- storms!  If you are concerned about your ultra violet rays, her tinted BB cream called Solar Power is made with organic rose hip seed oil, and zinc titanium dioxide gives it a 30 spf. Even better, she has accommodated skin tones from very pale European shades to Congolese/Ethiopian tones and “we” have it all available. “Savage Jenny” is a high glam makeup line out of Sebastopol, Ca.” Savage Jenny” is the natural answer to brands like MAC and Urban Decay, but using edible & clean ingredients. The creator is a stage performer educated in herbology. While curing herself of epilepsy she discovered, to her horror, that her favorite lip glosses listed polybutine (liquid rubber) as the main ingredients! She couldn’t find any truly glamorous makeup with ingredients she could feel good about so she made them, and Mariposa Market has them! We are excited to inform you we love her makeup and are proud to offer it here. We will be offering Demos sometime in late July or the beginning of August.


We’ve got you covered!”



Did you know that 70% of American diets are comprised of processed foods? This means that only 30% of what we consume consists of wholesome, natural  foods. Processed foods are not farm to table varieties. Instead, these foods are most often laden with pesticides, genetically modified, and laced with synthetic chemicals, overabundance of salt and sugar, and unhealthy fats. This type of diet spells bad news for your health.

The U.S. Food and Agriculture Administration defines “processed food” as any raw agricultural commodity that has been subjected to processing which includes canning, freezing, cooking, dehydration, and milling. A food can only be considered ”fresh”  if it is taken straight from the source. (washing is not a form of processing). By this definition most foods would be labeled processed.

Laymen, however, use processed as a term to define foods such as soda, potato chips, candy , baked pastries with extended shelf life—basically,  easy to eat products which have been altered through the addition of flavors, colors, sweeteners, emulsifiers and other additives used to imitate sensorial qualities which disguise the undesirable qualities of the final product. These actually are considered “ultra processed”.

However, conventional processing today can include such things as canned and frozen fruits and veggies, canned meats and luncheon meats, sausage, and corned beef, breakfast foods, energy bars, tetra packed juices and all sodas, jarred baby foods, infant cereals, food fortified with nutrients, ready-to-eat and microwaveable entrees, ramen noodles , pastries and breads, condiments,  marinades, salad dressings in bottles, and jams.  Even yogurt and commercially prepared fermented foods are considered processed. 

Food processing has been practiced for thousands of years. Man has been salting, pickling, and fermenting foods for eons in order to preserve its qualities to help survive long winters and times of famine. But, the 20th century has given rise to a whole culture of people who are driven by consumerism and convenience. Advances such as freeze-drying, spray drying and juice concentrates were developed. These alone were not such detrimental things, but to enhance their shelf life, additives such as artificial sweeteners, coloring agents, and preservatives were added into the food. Self-cooking meals, TV dinners, and other instant foods such as coffee and noodles were marketed to working wives and mothers who were too tired to cook from scratch. To convince people that these processed foods were good, or even better than wholesome foods, they were marketed as a means to save time and money –hence the term “convenience foods”.

What price have we paid as humans for falling for this marketing gimmick? The human body is not designed to thrive on a diet of processed foods. And foods are not meant to be significantly altered.  The more they are altered, the worse they become for your health.  Processed foods are lacking in nutritional content. Many are made with refined grains that have the bran or germ removed. They are then artificially enhanced with synthetic vitamins and minerals.  Dehydrated foods have reduced amounts of vitamin C and fiber. When they are rehydrated more nutrients leach out. Processed foods are also loaded with excess salt and sugar. Particularly damaging is refined sugars which convert easily to fat and wreak havoc on your insulin and leptin levels and lead to chronic disease. And synthetic fats and partially hydrogenated vegetable oils are now linked to heart disease.  Plus processed foods are routinely laced with genetically engineered and pesticide drenched ingredients derived from GMO corn, soybeans, sugar beets, and cottonseed oil. According to the Grocery Manufacturers of America 80% of non-organic supermarket processed foods contain GMOs.  Close to 5000 additives are now allowed in food products. What’s worse is that most of them have not undergone any type of safety testing nor have they been tested according to the way they are ingested, often in combination with other additives, many which are downright dangerous.

If you think you can shake off your processed food habits you may be in for a surprise. These foods are intentionally addictive. They stimulate dopamine (the feel –good neurotransmitter) Manufacturers are fully aware of this and actually engineer food to produce a “delicious” effect. Sadly, most people still consume GMO, pesticide tainted food which is highly processed because of its affordability, convenience, and delicious flavor. But, what is saved in money will ultimately play a tragic role on your health.

Instead, go for a diet of wholesome foods, like organic fruits and vegetables, grass-fed and pasture-raised meat (even if it means you eat less of this), raw dairy , healthy saturated fats like coconuts, coconut oil, avocados and raw nuts. Forego processed juices, soda, and energy drinks. Cook wholesome foods at home where you can control the ingredients (restaurants often use processed foods as well). Encourage your whole family to sit down and have a hearty nutritious meal, which not only cultivates good health, but also healthy relationships.

It’s unrealistic to eat this way all the time, but the more days that these nutritious foods grace your table, the better chance for a healthy life.


From our Customer Suggestion Box:

Please bring back Mariposa Made Hummus:  We stopped serving the Mariposa Made Hummus in the deli, as it was not a big seller.  You can always purchase the Mariposa Made Hummus Box (which we have started making again for the summer).  You will find it in the cooler up front with the salads and sandwiches.  We also offer the large Hummus Box and a Hummus Snack Cup.

Please serve free water (not tap) with lemon, etc., and an orange slice on every wheat grass:  The water from the deli is filtered water and they will gladly give you a free cup of ice water.  You can also request a fruit or veggie infused water for the cost of the fruit or veggie.  With a Wheatgrass Shot, you can request an apple or orange juice “chaser” at no extra charge!

Hard boiled eggs would be great!:   We are currently working on making it happen.

Please consider carrying Dick Taylor Chocolates:  We’re glad you’re excited about a Tri-county chocolatier, however our local bean to bar chocolatier is excellent and has our full support.  In addition, Starchild’s pricing is much better.

Meditalia Sundried Tomato Tapenade:  It was out of distribution for a while.  We can definitely bring it back.    

Please stock organic Blue Sky sodas in the cooler up front:  We will definitely make space for a couple of flavors – enjoy!!

Barr Necessities – the best GF, Vegan cookie ever, seriously:  Sounds interesting!  We are currently engaged in finding out more about the company.     

Ice Chips (candy) original flavor, are very good:  Our distributor carries cinnamon, lemon and peppermint flavors.  We will be rotating these choices.     

Seventh Generation or Naturcare Super Plus Tampons and Super pads with wings: Yes, we can start carrying the Super Plus.    

Thank you for getting Purely Elisabeth Granola back, it is the best!:   You are welcome!  We aim to please J

Thank you for the EO hand soap in the bathroom!  You are welcome!

You used to carry a sweet popcorn in a package with flowers on it:  We had order problems with the popcorn and discontinued it.  L    

Mary’s Slowgrowth Heirloom Chicken:  It’s back!!     

Options for people with plastic allergies; for meat, cheese, bread, etc:  We have not come across another food safe option, but we will absolutely look into it.    

Follow Your Heart Vegan Cheese, block cheddar and Garlic Herb – best Vegan cheese ever!:  We have many vegan cheese options, but when more space is available in the cheese case we will consider this product.

Please carry extra salad dressing in the cold case:  You can request a different or extra salad dressing from the deli staff or a cashier and the kitchen will be happy to bring one out for you.   

Against The Grain Breads, baguettes, pizzas and more:  We have pizza crusts that don’t sell very well, which makes us hesitate to get more of their product.  We will consider if space in the freezer becomes available.  We currently have many GF bread options.


Staying Upright: About Our Postural Reflexes, Balance, and Yoga

By Baxter

In the course of researching agility and balance, I came upon the mention of “postural reflexes.” We humans have a lot of reflexes, so I was not exactly sure what these reflexes were. But I began to do some digging.

It turns out that you have a couple of reflexes that automatically correct the orientation of your body when it shifts from being up upright. They kick into action into action when unexpected events throw you off balance so your body can prevent you from falling by quickly attempting to self-correct. Imagine turning and suddenly almost (or actually) bumping into someone, walking down a slick ramp and suddenly slipping a bit, or reaching that darn crack in the side walk that trips you up. They also kick into action during every day balancing activities, such as when you are standing on a chair in the kitchen trying to reach into the upper shelf or when you are walking on the raised edge of a curb just for the fun of it.

Our postural reflexes start to develop when we are infants starting to sit up, advance when we are toddlers learning to walk, and continue to be refined through adolescence into young adulthood. In the early days staying upright requires a lot of conscious effort, but with time and practice, our coordinated, muscular responses to being off balance or anticipating loss of balance become more subconscious and reflexive.

These postural responses that keep you upright (or try to!) are a result of information sent to your brain from your inner ears and eyes, the pressure sensors on your feet, and your proprioceptors (the nerves that tell you where you are space). As we age, our postural reflexes may slow down due to age-related changes in one or more of the components of this complex system.

However, in studies of older stroke victims who initially show a decrease in postural reflexes after their stroke there is evidence that practicing agility exercises helps them regain some of their lost function. So although there have been no specific studies of on yoga and postural reflexes, it’s likely that practicing a variety of yoga poses to improve strength, flexibility, balance, and agility would help you maintain and/or improve your postural reflexes. For maintaining postural reflexes, I would particularly recommend strength building practices, as well as balance and agility practices, both static and dynamic variations.

Burrowed from Yoga for Healthy Aging:


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Fermentation, Part III

By Aaron Bellomo

Hi everybody, as promised last time, in this in installment we’ll take a look at the life of yeast, what it does, and what it leaves being for us lucky vertebrates.

Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as a side-effect. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.

But, What Is Yeast?

Yeast are single-celled fungi. As fungi, they are related to the other fungi that people are more familiar with, including: edible mushrooms available at the supermarket, common baker’s yeast used to leaven bread, molds that ripen blue cheese, and the molds that produce antibiotics for medical and veterinary use. They reproduce by budding: a parent yeast cell produces a bud of new growth, which eventually separates off into a new independent yeast cell. The cells are egg-shaped and can only be seen with a microscope. It takes 20,000,000,000 (twenty billion) yeast cells to weigh one gram, or 1/28 of an ounce, of cake yeast. The scientific name for the yeast that bakers most often use is Saccharomyces Cerevisiae, (“Sack-a-ro-mice-ees Sarah-vis-ee-yay”) or “sugar-eating fungus”. This is also the species that is used for fermenting beverages such as ales and wine. This species of yeast is very strong and capable of fermentation, the process that causes bread dough to rise. Having a long, long history of human use and interaction, there are many, many strains of S. Cerevisiae. Similar to there being many varieties of fruit of one species such as apples or grapes, possessing different traits and suited to different purposes, the many strains of S. Cerevisiae produce many different flavors and characteristics in the finished fermented product.

Yeast cells digest food to obtain energy for growth. Their favorite food is sugar in its various forms: sucrose (beet or cane sugar), fructose and glucose (found in honey, molasses, maple syrup and fruit), and maltose (derived from starch in grains).

The process of alcoholic fermentation produces the useful end products carbon dioxide (gas) and ethyl alcohol. These end products are released by the yeast cells into the surrounding liquid in the fermenting substrate. In bread baking, when yeast ferments the sugars available from the flour and/or from added sugar, the carbon dioxide gas cannot escape because the dough is elastic and stretchable. As a result of this expanding gas, the dough inflates, or rises. Thus, the term “yeast-leavened breads” was added to the vocabulary of the world of baking. The ethyl alcohol and other compounds produced during fermentation produce the typical flavor and aroma of yeast-leavened breads, ales, and wines.

Fermentation in Nature:

The cultured and specialized strains of S. Cerevisiae used in most commercial beverages and bread are not the only yeasts that are capable of fermentation. Fermentation occurs naturally in nature. For instance, many berries break open in late fall when they are overripe and full of sugar. Natural yeast organisms, so small they cannot be seen with the naked eye, lodge on the surface of these berries, which then become fermented and alcoholic. These yeasts are present in the air, waiting for some tasty new home.

Wild yeasts can be captured by leaving an open vessel of some sugar containing substance outside, or even inside the house. This is how a sourdough starter is created. This is also the way a “ginger bug” for brewing ginger beer is started. Sleepy, hungry wild yeast cells floating through the air land on the medium and begin to chow down on the nice meal provided, and proceed to make a home and a family there where their generations can thrive.

Small amounts of yeast are almost always present on the surface of fresh fruit, awaiting the opportunity to digest the sugars when the right conditions arrive. This is why fresh pressed, unpasteurized cider or juice begins to ferment on its own eventually. Honey is another abundant source of wild yeasts, gathered by bees from incredible numbers of flowers whose pollen and nectar is a habitat for numerous yeast species. The yeasts present in raw honey will not begin to ferment until it is sufficiently diluted however, that’s why your honey is stable in the jar. But once an appropriate dilution has been reached, bubbles will begin to form eventually. Perhaps this is why mead has been referred to as a drink of/from the gods across many cultures for millennia; all it takes is honey, water, and time to shift from sweet to intoxicating and rich with probiotic life. A divine gift indeed.

Most yeasts will not ferment in the presence of oxygen. They will perform cellular respiration, meaning they will “breathe” the oxygen and use it to reproduce and multiply abundantly. But this process does not produce alcohol, so after the sweet liquid of choice has been aerated for a day to a week, by some advanced mechanical technology, or by the simple technology of a spoon stirring vigorously (which would have to be aided by the advanced technology of millions nerve impulses firing through an extremely complex system of pathways, all coordinated together to maintain gripping pressure on the spoon and a consistent circular motion, but I digress…), it is placed into an anaerobic environment where gases can escape, but no oxygen or foreign matter can enter, such as an air-locked glass bottle. Then the yeast begins to gorge itself on sugars, sweat out alcohol and belch carbon dioxide until it just can’t go on with the revelry on any longer. Isn’t it beautiful? Then, when the action has slowed down almost to a standstill, the liquid, wine, or beer, or cider, or mead, is “racked”, meaning the clear stuff on top is poured or siphoned off of the accumulation of spent yeast cells settled on the bottom (called the “lees” or “dregs”). The exposure to oxygen during racking usually gives the remaining yeast a boost to slowly finish fermenting what they can of the remaining sugars. After that settles down, it’s time to bottle.  Hooray! After bottling, different products have different shelf lives, but many can continue to age slowly for years to come, and actually improve in flavor and quality.

Thanks for joining me for a peek into the life of yeast and the journey from fresh sweet stuff to aged goodness.




I would like to bring up to your attention two products we have here in the bulk section that deserve to be acknowledged for their quality and properties.

An old friend of the market just presented us, with some beautiful wild and sustainably harvested red reishi and chaga mushrooms from the Appalachian region of southern Canada. He himself harvested, dried them and sliced them ready to do some goodness to those looking for some good quality adaptogenics.

Red Reishi (Ganoderma lucidum) is also commonly known as Ling Zhi in Chinese, which translates to “substance used to concoct an elixir of immortality”.

Generally, it is recommended as an adaptogen, immune modulator and a general tonic. Red Reishi’s major active ingredients are polysaccharides, phytosterols, terpenes, triterpenes and proteins.

The polysaccharides, the most active element found, are responsible for the anti-tumor, immune modulating and blood pressure lowering effects. It is used in many anti-cancer and radiation-relieving formulas.

The triterpines, another major active ingredient, help alleviate respiratory conditions: For those suffering from asthmabronchitis, or other chronic respiratory conditions, reishi mushroom extract can have a strong effect on reducing irritation and eliminating the allergic reactions from this part of the body by preventing the release of histamine from mast cells in the body as well as enhancing the oxygen-absorbing capacity of the alveoli in the lungs.

Reishi mushrooms also contain beta-glucans, one of the most effective and powerful immune system boosters that we know of. These play and important role in anti-aging due to reducing damage from oxidative stress associated with free radicals. Some experts believe that it is this high glucan content that linked it historically with immortality and vitality.

Used as a tonic, it has wonderful effects on the parasympathetic side of the nervous system as well as the adrenal cortex that supports this system, which helps us to relax, eat, digest, sleep and dream.

One of the most important side effects of reishi mushroom extracts is its anti-inflammatory capacity. This is partially why it can help with cognitive disorders, by increasing the amount of blood flow to the brain, but for people suffering from arthritis or gout, reishi extracts can also be helpful.

Its support to the liver help with faster regeneration of healthy liver cells and a release of free radicals that have built up in that organ, therefore making it a good detoxifier.

PREPARATION: The whole fruiting body is used and it requires hot water to release the active ingredients. To make a decoction use 1/10 OZ per cup to 2 OZ per quart, 3x/day. Make sure to boil for at least 1 hour. Or add to your bone broths with other tonic herbs and freeze for future use!!!

P.S. Due to lack of space, I will write about Chaga mushroom and its properties in the next newsletter.



By Carrie Burgess

I was fortunate enough to be able to attend the Fancy Food Show in San Francisco this year. I was able to find many new, exciting products for our unique market, but one really stood out. It was a brand new gem, a fermented hot sauce called Burn.

Burn hot sauce was started from the love between a chef and a farmer. It was created in Santa Cruz, California by Chase Atkins and Amanda Pargh. It all started when Chase lent his smoker to a local pepper farmer he was working for at the time. In return, he was given 15lbs. of ripe red serranoes.  Amanda was working as a chef, constantly experimenting in fermentation. Amanda decided to ferment the serranoes they were given, hoping to have some killer hot wing sauce. After months of waiting, they were so excited about the hot sauce, they ended up bottling it and giving it to friends and family. Chase loved it so much that he decided then and there that he was going to start a fermented hot sauce business.

 After 8 months of working on paperwork and permits, all the while working full time jobs, they decided to focus 100% on Burn. Burn is sourced from California farms and all of the sauces are single origin. Chase and Amanda cut all the peppers by hand and inspect each one for quality and color. They then put them into a 52 gallon stainless steel vats, add water and Celtic grey sea salt, and then seal the vats for 3-6 months. This is where the magic really happens. The enzymes that naturally live on the peppers eat the sugars and convert them into lactic acid, which not only preserves, by lowering the ph to below 3.8, but it gives it the most amazing complex flavor to the hot sauce and showcases all of the highlights of each pepper.

They then blend it up and bottle it raw and alive!  The current flavors available are Serrano, Thai bird, and Jalapeno, Cayenne, and Cyklon. When they have extra brine they use it to ferment pickles and other veggies. They dehydrate any extra seeds and skins that didn’t blend completely smooth and make probiotic chili powders. They believe in using everything and have a zero waste process. As soon as they get their CCOF inspection they (we) will be able to sell their pickles and powders!!!

Mariposa Market is the only place between Santa Cruz and Portland that you can buy Burn Hot Sauce. It is a truly unique product, with unique packaging, and great flavor!! Get your Burn in the refrigerated case above the salsas!


Peaches Roasted in Amaretto

by Jody Williams


  • 4 peaches
  • 1/4 cup amaretto
  • 1/2 cup sugar
  • Crème fraîche or Fior di Latte Gelato, for serving


1. Preheat the broiler to high.

2. Halve the peaches and remove and discard the pits.

3. Place the peach halves in a skillet that will hold them in a single layer. Pour the amaretto over the peaches and sprinkle with the sugar. Place the skillet on the stovetop over high heat to burn off the alcohol, about 3 minutes. Pay attention when the amaretto cooks off its alcohol, taking care not to burn the mixture. Transfer the pan to the broiler and broil until the peaches are browned and the liquid has reduced to a honeylike consistency, 5 to 10 minutes. Serve the peaches hot, warm, at room temperature, or even cold. These are just perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.


A glass of cognac, Calvados, or Armagnac is very nice following a meal. Known as digestifs, the liquors contribute to what I consider the art of the digestif, which is the ritual following dinner that marries gastronomy and conviviality, and aids digestion. I like to drop off a tray of cognac and glasses at the table and let my guests help themselves. Arcane etiquette: digestifs are always passed to the left and poured by oneself.

Excerpted from the book Buvette by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.

Serves 4

Burrowed from The Splendid Table website:


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