36th Anniversary 2015
OUR MARKET CELEBRATES NUMBER 36
BY Mary Anne
On August 29, 1979 our market was born under the name of Mariposa
Produce. My husband and brother and I scraped together $1500.00 to buy Sanderson’s Fresh Fruits and
Vegetables from a Laytonville couple who operated a fruit stand next to the old
feed store where Energize Willits and Unique Boutique are now located. We put
all the fruit onto our ping- pong table (the former owners had everything on
pallets) and the vegetables in our old
50’s- style produce cooler with cold storage underneath, an item that came with
our purchase. We were quite proud of our cooler and kept it in service until we
moved to our new store at 500 S. Main.
None of us had ever owned a business, plus we had a minimum of capital.
But we did have creative ideas and the energy of youth on our side so we just
got to work. To say the market was an instant success would be an outright lie.
However, circumstances were on our side. The co-op that existed down the street
was struggling and the Happy Belly Health Food store went out of business,
creating an opening for us to expand. Gradually, as money would allow, we added
in bulk foods, and then a dairy cooler. Within a few years, we had a small,
funky natural foods store. Our early years were a real challenge. There was no
heat in our building so we had a very down-home wood stove which morphed into a
kerosene heater. The store was open-air during the day so the afternoon breeze
and a fair amount of dust blew through, making it barely tolerable to work with
the western sun blasting in. Twice a week the guys drove to Santa Rosa to a
market that supplied us with fresh fruits and vegetables. The owner of this
market took us under his wing and taught us about the world of produce. We often solicited local fruit from neighbors
around town though our travels to find local produce took us south past Ukiah
and east to Winters. In many ways it was an exciting time for us young
entrepreneurs. And, the business was slowly making money. My brother dropped
out and my husband became a plumbing contractor, leaving me to man the
ship. Eventually, our landlord asked us
to leave as he wanted to remodel the whole complex in which we were renting. We
found a location across the street which had been recently vacated and remodeled.
There were big windows in front, heat and air conditioning, and tons of space
which we believed we would never fill. Within months we were busy beyond our
wildest expectations. We added in a whole bank of coolers and freezers and
accumulated a brigade of employees. During the 13 years we were at “600” we
went from plenty of space to being tightly squeezed into a building that we had
outgrown. Sometimes, lines of customers stretched down the row of coolers to
the back door. It was amazing. In 2008 we became incorporated and changed our name
officially to Mariposa Natural Foods. At this same time, the hand of fate gave
us new situation at 500 S. Main, which is our present location. Building our
new store was like a dream come true. Now there was the capital and the space
to create a store that provides almost everything in natural foods our
community wanted. Our café is known for
its excellent organic fare which just seems to get better and better. And our
produce has caught the attention of shoppers throughout the whole county and
beyond. So Happy Birthday Mariposa Market; we are all so glad you’re here!
ANNIVERSARY PARTY TIME
By Mary Anne
On September 2, Mariposa Market will be celebrating its 36th
anniversary. Every year around this time we have a celebration at the market to
show our appreciation for our customers. Along with two bands and lots of free
food, we will also have sales and demos, plenty of raffle baskets, and
discounts for everyone with 15-36% off every sale. A drawing for a beautiful
wooden garden wagon will be part of the festivities. Some of the vendors who will be present with
their wares are Mary’s Chickens, Roundman’s, Earl’s Organic Produce, Humboldt Coffee, Evanger’s Pet Foods, and
Arise Bakery, as well as many others. Lots of samples will be available. Our
gift manager, Dena, will be applying free temporary tattoos. Please come join
us at our annual gala and let us say thank you for shopping at Mariposa.
As we near the end of summer, we see the produce tables slowly change
from stone fruits and melons to pears, apples, hard squash and pumpkins, and
such fall specialties as persimmons and pomegranates. Blueberries are winding
down for the season with berries only available from the Northwest and becoming
more expensive. Avocadoes from California are becoming scarce so the South
American fruit will soon be appearing on our shelves. Lemons are pricey and in
short supply. Look for citrus prices to improve as we move towards winter.
Kiett mangoes from California are in season. Some folks think they are the very
best mango. Our dry weather has resulted in early harvests and tasty fruits of
all kinds. Summer fruits will probably finish earlier than usual. We now have
veggie starts from C&A Organic Farms and Plant Friends coming in to help
you get a jump on your fall planting. I think all of California is scanning the
skies for the first clouds that might signify rain. Hopefully, it will really
Old and new customers alike should be aware of our new lines of
budget-minded products from Field Day. This company’s lines are only available
at independent natural foods stores and are offered at substantial savings. The
products are very high quality, are all organic and non-GMO Verified. This is a
relatively new addition to our store, and a very welcome addition, since the price
point is so good. Items offered include pasta (regular and gluten free), pasta
sauce, chips, crackers, cookies, olives, beans, and cereals. More items will be
added in as time goes on.
We are also pleased to carry organic pork from Mendocino Organics in
Redwood Valley. This is the tastiest pork---and, the fact that it is organic
and local makes it very appealing.
Don’t forget to mark your calendars for September 2nd. Come
help us celebrate all day long.
How does your interior
design style affect your mood?
Did you know visual imagery
& design variations can have a direct effect on your temperament &
mental state? What decisions you make in decorating your home says a lot about
your personality and also can directly affect your mood.
When living areas are styled
properly, the emotional effects are known to be therapeutic, but how is it one
knows where to begin to transpire the mood and feelings they want to create and
In beginning this discovery
of “setting the tone for your home”, ask yourself a few of these questions…what
and where is your happy place? How do I want others and myself to feel when
entering my home? Is it relaxed, refreshed, fun& funky with positive vibes?
Do I want a calming space or a passionate and exciting environment? Do I need
to feel a sense of security, positivity, or purpose?
Whatever it is you want to
portray, here are a few ideas in tapping into those senses and creating the
mental state that suits your personality.
For those of you that love
the beach, you may choose a TROPICAL environment with palm trees, sundrenched
beaches and blue skies. Materials typically will be light in color with hues of
gold, green, beige and floral prints, cane furnishings, rattan sofas with glass
top tables. This keeps the décor bright and airy and is known to promote
passion and relaxation and will keep you in an all around serene mood.
For those of you craving
order and classic looks, the CONTEMPRORY look might be right for you. This
style possesses clean lines, limited accessories and the furnishings are
streamlined and smooth. Neutral colors are typically used, bold colored framed
art with sharper images are you accessories. Beige, teal and rich burgundy are
colors that are refreshing, distinct, and will help balance your mood.
If you like an assortment of
styles, ECLECTIC might be your choice. This can be a collection of a variety of
your favorite styles brought together. You can personalize your unique style
and make it your own. This design sends positive vibes, is fun and funky and is
guaranteed to boost ones spirit.
If you are looking for a
peaceful harmonious environment, ASIAN decorating may be your choice. This
includes an open living space, natural light and shades of soft pastels and
white with natural materials and an array of plants and flowers. This space
creates a very calming environment.
If you think you’d like to
step back in time and center around what local craftsman can generate, TUSCAN
decorating may be your choice. Earthbound shades of rust, deep reds, whites,
beiges blues and creams are popular for this style. Materials are typically
terracotta floors, plastered walls and beamed ceilings. The furnishings are
bold, solid, and sturdy and constructed from wood. This space creates passion
If you are interested in a
formal, yet comfortable decorating scheme, MEDITERRAEAN might be your style.
Roots from Italy, Greece and Spain run deep with this style. Wrought iron bed
frames, accessories and wall hangings, bold colors and heavy fabrics compliment
this look. This style creates a strong sense of purpose and positivity.
If you like comfortable and
classic, TRADITIONAL would be you look. Pieces all match and are neatly paired.
Rooms blend together and are warm and inviting. This environment creates
neutrality and security.
These are just a few examples
of design variations. All can reveal and convey your own personal style and
impact our daily lives. Just adding color or arranging things in creative ways
can elevate your mood and spawn joy and comfort in your home or work space.
I have had the pleasure of being allowed this freedom to change and
create new space at Mariposa Market. From my own personal experience with
decorating my home, work space or helping others do the same in their home, it
has positively affected my mood and made my home and work place such an
enjoyable place to be.
Probiotics are live, beneficial bacteria and yeasts. Coming from the root
word; “pro” meaning “promoting” and “biotic” meaning “life”.
know that probiotics are found in our digestive systems. But not very well known, is that embedded in
the wall of our gut, resides a complex system of nerves, called the enteric
nervous system (ENS). This is where a
part of our autonomic nervous system dubbed, our “second brain” lives. Spread throughout tissues lining the
esophagus, stomach, and layers of intestines, are over 100 million neurons,
controlling not only the complicated business of digestion, but also house the
probiotics (helpful bacteria) that protect our bodies from potentially
dangerous pathogens. These probiotics are the first line of defense against all
nervous system is our original nervous system, “emerging in the first
vertebrates over 500 million years ago and becoming more complex as vertebrates
evolved, possibly even giving rise to the brain itself”. It’s been discovered that not only is the ENS
self- reliant from our brain, but actually sends it signals that influence it. This second brain also shares characteristics
with the first; such as producing hormones and neurotransmitters. It turns out
that 95% of the serotonin in the body is located in the enteric nervous system.
Serotonin is the neurotransmitter commonly known as the “feel good” chemical,
responsible for maintaining mood, and when deficient can lead to
depression. Dopamine is another
neurotransmitter generated as much by our second brain as our first. It sends signals that influence reward
motivated behaviors. It enables us to
not only recognize rewards, but to actually take action to move toward
them. This could explain why we seek
“comfort foods” during times of stress.
So it’s our brain in our gut that could be responsible for those irresistible
cravings! This also holds true that when
we just think about delicious foods, our mouths can begin to water.
In fact our
gut’s brain plays a major role in affecting our mood and feelings. The second brain can be influenced by your
brain in your head, or the other way around. For instance, we might encounter a
“gut feeling”, some sense about something for reasons unknown, which will send
a message to your brain and make the body respond.
“Butterflies” in the stomach, are that uneasy,
fluttery feeling that we get when were about to do something we are nervous
about. It turns out when the brain
communicates anxiety to the gut, our bodies physically react. This creates jitters in the stomach, even
nausea and sometime a more serious gastrointestinal issue. This is part of a “fight or flight” response,
where blood leaves places where it’s not needed, like the stomach, and flows to
places like leg muscles where it might be needed more; to “flight” for
instance. This is an evolutionary
function that helped us to survive, back when we had to possibly run from
We have all
seen thru experience that stressful situations in life, can have a real effect
on our bodies. The expression of “my stomach is in knots” may be an example of
how stress in our minds literally manifests itself physically. Loss of appetite, irritable bowel and ulcers
are some examples. And again, this can
go both ways; a healthy gut can have a significant effect on our mental
well-being. Improving the balance of probiotics in our intestines has shown to
have a positive response to our thoughts and feelings. Studies have shown
boosting the “good bacteria” in patients who suffered from psychiatric illness,
had a significant decrease of depression and anxiety symptoms. These findings
are important, and the hope is to be able to incorporate probiotics as an
adjunct therapy towards treating and preventing depression and anxiety. So
instead of reaching for the Prozac, try eating some sauerkraut!
Neuroscience, (Dec. 18 2012) Gut instincts: The
secrets of your second brain
We Have a Voice
By Rachel Klena
My story is
small but big.
I came from
a small town called Gardnerville, Nevada. This town was a real small town,
especially in 1991-92. That's when I was in my last years of elementary school.
It was also when I learned "I had a voice."
The town had
been struggling for many years, trying to even become a town. We were mostly
surrounded by patches of sage brush and dirt lots, rather than many houses. Our
garbage situation was beyond horrible. We had crater sized holes that we would
back up to and dump our garbage, then they would cover it with a layer of dirt
and that was our "dump."
town suffered from this, in science class we were learning about what was
biodegradable and what wasn't. At the same time I just so happened to be in a
little trouble and was assigned to cafeteria duty on my "free time".
I would wheel out all the garbage cans and clean up the tables.
learned that Styrofoam wasn't biodegradable, but yet I was wheeling out cans of
nothing but Styrofoam plates, bowls and cups at school. This bothered me so
multiple times to my teacher, who expressed, "do something about it, make
a change." My first response was I couldn't because I was just a kid and
nobody would hear me. Turns out they did!
started by sending in a thorough essay to the school district, and the board of
education for our town. At first I had no response. I kept pushing. As the
months went by, I was finally asked to make a presentation to explain what I wanted
to change. I got super excited and took on the challenge. Everybody was
involved, my teacher, the principal, my classmates. “Let's make a difference”,
I made a 4
foot papier-mâché boy out of clothes hangers and a newspaper and bleach
mixture. He was holding a beach ball
globe. This was to represent that the children of the world hold in their hands
the best chance to make a change. I then wrote in-depth a second essay.
the essay pointed out how we were producing tons of Styrofoam that was never
going to break down, that it will aid in killing plant life, and hurting
certain animals. I referenced back to books and facts that helped my points. I
got to present my "want of change" in front of my school in an assembly;
the school board came to hear. I had a theme song that played as I wheeled my
boy out; it was Heal the World by Michael Jackson.
It was very
inspiring not only to me that they listened to this little show representing my
concerns, but also that everyone else seemed encouraged to agree to really help
do this. Not only was I heard, but they actually removed Styrofoam from the
whole school district. We switched to washable plates, cups and bowls at all of
the schools in the county.
have seemed like a small accomplishment, but it encouraged me to “appreciate my
voice." I wanted to share this story to remind myself and to encourage
kids and adults alike, that no matter how big or small the problem, we can
help. We have a voice!
Corporate Owned Media
Alternative Media Sources
By Todd Hall
“Is it possible for a for-profit entity driven by
advertising revenue to provide the public with the news and analysis it needs
to be active and engaged members of society? The answer of course would be no.”
Cynthia Peters: Journalist
We cannot become active
participants in global change if we do not obtain accurate information. We have
established this to be the case if we depend on mainstream media outlets as
trustworthy sources for this information. We need to evolve beyond “The Big
Five” to accomplish this. A surprisingly simple indicator of news sourced
biases is the fact of advertising dependency. Do not trust any media source
which is dependent on commercial advertising. Having this dependency
creates a situation where news agencies will not run stories which could
negatively affect their advertising base, if details about them were made
public. The last thing media wants is to risk losing their funding. This tie
between advertisers and media virtually eliminates objectivity from these news
sources. This present system violates the principle of what media was
originally created for; to objectively inform the people whom they
represent. Media will also use their
platforms to promote various products from companies who advertise with
them. An example would be the Motion Picture industry, whose films routinely
feature their products being used and consumed by well known actors. The fact
is, if we want accurate news, we must seek sources which are not associated
with mainstream news, or bound by the shackles of advertising dollars. Knowing
this, I’d like to provide a partial list of some alternative print media and
internet sources which I have come to trust and depend on over the years.
When it comes to alternative
publications, I would have to put Z
Magazine at or near the top of my list. Z
Magazine is an independent monthly based in Woods Hole MA, founded in 1987
by Lydia and Eric Sargent. (Two of the co-founders of South End Press)
Z Mag. features some of the
most accomplished journalists of our time such as: Noam Chomsky, Naomi Klein,
Edward S. Herman, Bell Hooks, Cynthia Peters, Michael Albert, Barbara
Ehrenreich, Michael Parenti, and David Barsamian, just to name a few.
Z is also an excellent
reference to stay abreast of various events, conferences, and activism. They
provide a listing called “ZAPS”, which serves as a valuable calendar for events
such as: The Million People’s March Against Police Brutality, which was held in
Newark NJ, and the Badass Teachers Association conference, (BAT) in Washington
DC. (A group committed to abolishing the privatization of our educational
has a vast website, including access to all of their archives, access to
individual writer’s columns, “ZNet”, “ZBlogs”, commentaries, video and audio.
Type in Z Magazine on your computer, and click on the “Z
Communications>>zmag” option. Take a cruise through their site. It’s
extremely interesting and informative, and if you have a conscience, could
possibly make you “mad as hell”. (Z Magazine
is not brought to you by Applebees)
For those with journalistic
aspirations, Z Magazine hosts the Z
Media Institute. This is held annually, for around 9 days. This event is
usually held in Eel Pond, Massachusetts. The Z Media Institute (ZMI) offers a
variety of workshops and courses including political, media, activism, and
social vision & strategies. Some graduates have joined Z as staff members,
or found roles with other publications or projects. For subscriptions, call
(508) 548-9063 or go online at email@example.com.
FAIR (Fairness & Accuracy In Reporting)
Founded in 1986 by Jeff
Cohen, FAIR is a national media watch group, offering well-documented criticism
of media bias and censorship. FAIR is a non-profit organization which does not
FAIR publishes Extra!, a newsletter of media criticism,
and produces the weekly radio program CounterSpin.
(Locally, CounterSpin airs in Ukiah
on KMEC 105.1 FM, Wednesdays at 5:30pm) As an anti-censorship organization,
FAIR exposes neglected news stories and defends working journalists when they
are muzzled. They work with both activists and journalists, encouraging public
participation to become media activists rather than passive consumers of
mainstream news. FAIR’s thriving email
list distributes articles and Action Alerts to an international network of over
50,000 activists. Those interested can sign up on FAIR’s homepage. As with Z
Magazine, a journey through FAIR’s website can lead to an abundance of
networking and information possibilities. Contact FAIR at (212) 633-6700 or online
To my knowledge, The Nation is the oldest progressive,
“left wing” publication running. A weekly magazine, The Nation was founded in 1865 by abolitionists. (Yes, The Nation is 150 years old)
Nation features a knowledgeable staff of journalists covering a broad range
of topics. Regular contributors include: Naomi Klein, Michael Pollen, Katrina
Vanden Heuvel, Melissa Harris-Perry, Tony Kushner, Marilynne Robinson, and
Like other like-minded
publications, The Nation believes
that knowledge without action is futile. And like other publications, The Nation provides information and
resources in their publication and their website to assist people in taking
action where necessary, and provides tools to be more effective. Type in The Nation magazine on the internet.
Click onto their official site. Scroll to the very bottom of the page and
select, “Contact Us” or “Subscription Services”, or call 1-(800) 710-9167.
Organic Consumers Association
As described on their own
website, the Organic Consumers Association (OCA) is an online and grassroots
non-profit public interest organization campaigning for health, justice, and
sustainability. They deal with food safety, industrial agriculture, genetic
engineering, children’s health, corporate accountability, environmental
sustainability and other key topics. The OCA is the only organization in the
U.S. focused exclusively on promoting the views and interests of the nation’s
estimated 50 million organic and socially responsible consumers.
OCA was founded in 1998 in
the wake of mass backlash by organic consumers against the USDA’s controversial
proposed regulations for organic food. The USDA significantly compromised the
strict organic standards by placing their own USDA labels on foods which fell
far short of those standards. (A situation which still exists today)
OCA has a coalition
partnership of over 850,000 members and approximately 3000 retail coops,
natural food stores, CSA, and farmers markets. Coalition partners are notified
and can participate in outreach educational activities such as: lectures, media
interviews, demonstrations, teach-ins, phone trees, newsletters, website
updates, leaflet distribution, and book sales.
A key issue which is
currently highlighted by the OCA is GMO labeling. OCA has created the “Millions
Against Monsanto” campaign, and GMO labeling is at the forefront. In Feb. 2015,
Rep. Mike Pompeo (R-Kan.) introduced HR 1599, a bill intended to strip states
of their rights to pass GMO labeling laws. Officially called the “Safe and
Accurate Food Labeling Act”, was renamed by the OCA as the “Deny Americans the
Right to Know” (DARK) act. Passage of this bill would nationally halt GMO
labeling laws. With no debate and only a voice vote, the U.S. House of
Representatives Committee on Agriculture passed this bill on July 14th.
Pending another vote in the Energy and Commerce Committee, this bill will
likely end up in the U.S. Senate for another battle in the early fall.
The OCA is also doing some
solid reporting on the situation in Vermont. The state of Vermont has passed
mandatory GMO labeling laws which are scheduled to take effect in July, 2016.
Predictably, Monsanto and other large food manufactures have filed a lawsuit
against the state. The Vermont Food Fight Fund is raising money to fight back
against Monsanto. They have raised over 500,000 dollars, including a large
donation from Neil Young through concert ticket sales. Adopting the spoiled
child stance, Hostess Cake has vowed to pull Twinkies and other Hostess snacks
from shelves in Vermont if this labeling law takes effect. It is clear that
bio-tech food giants are going to extraordinary lengths to protect their huge
profits and keep consumers in the dark about what they’re eating. It should be
noted that in Europe, where there are mandatory labeling laws, there is
virtually no demand or market for foods containing GMO’s. Imagine the
effect this would have on our own farming and food production practices. A
Monsanto executive said it best; “If you place GMO labels on food packaging,
you may as well put a skull and crossbones on them”. This type of consumer
awareness scares the holy crap out of Monsanto executives. Because a Monsanto
executive without a 401K plan is a Monsanto executive who has to flip non-GMO
burgers to make a living.
OCA releases a weekly
newsletter called, “Organic Bytes”. Their hard-working team of journalists
cover a myriad of topics such as: Universal health care with an emphasis on
prevention and nutrition, renewable energy, fair trade & economic justice,
factory farms, GMO’s and the multiple multinational misdeeds of Monsanto,
(MMMM) hospital garden projects, soil, air, and water issues, and anything else
you can think of which relates to our health and the health of our planet.
The OCA also features a
buying guide, a green directory for finding organic foods. This buying guide
provides sources for pasture based farms in the U.S. and Canada. This is a
valuable reference for products such as: beef, pork, lamb, venison, goat,
chicken, turkey, wild salmon and a variety of seafood, milk, cheeses, eggs and
much more. This guide links these pasture based companies with Natural Food
stores, restaurants, farmers markets, community supported agriculture programs,
u-pick orchards, and Coops. For example, OCA’s raw milk guide links Mariposa
Market with Organic Pastures.
Naturally, there is not
enough space to touch on the countless features and information OCA offers on
the website. Check it out yourself and experience the many ways OCA can assist
you in making healthy and educated decisions, along with countless resources
for activism. Find them online at, organicconsumers.org.
There are many other
alternative media sources which we did not have adequate time to cover. For
your own reference, a partial list includes: In These Times, The Progressive, www.The Real News.com, www.RoarMag.org, New
Politics, Real Media UK, www.Grittv.org,
PM Press, and www.Dissidentvoice.org. I hope that some of these alternative
media references prove helpful in redefining the way we see the news. Our next
and final part to this series will be, “An Open Letter to the Company”.
References: www.zmagazine.com, www.organicconsumers.org.
It all started in 1987 when
Rachel and Andy Berliner produced their first product, a vegetable pot pie
using their own house and barn as their headquarters. Their daughter “Amy” was
just born, and the fledgling company was named for her. At that time there were
very few convenient meals for vegetarians and folks who just want to eat in a healthier
way. Eating “organic” was not yet widely known. People were just starting to
understand the dangers of consuming foods with chemicals used for their growth
Soon, Amy’s Kitchen products
were purchased not only by vegetarians and health conscious individuals but by
people who loved the convenience of quick meals. The company’s instant success
prompted the Berliner’s to add new food items at a very rapid pace. In 1999
they introduced a line of soups, beans, chili, pasta sauces and salsas. They
now produce over 250 different kinds of frozen meals including pizzas, entrees,
pocket sandwiches, and even snacks.
Despite the company’s
success, after 28 years and 1600 employees, Amy’s Kitchen is still a family
business. Andy and Rachel still work together dealing with the challenges a
successful business faces. You can often find the Berliner’s in the kitchen
working with their chefs, tasting and developing new ideas. Rachel, with a
background in art, is also the company’s art director and oversees all of the
packaging design. Andy helps develop all of the sales and marketing strategies.
At Amy’s, they feel it is
important to know where their food comes from. They insist on getting to know
the farmers who grow the produce. They visit the local farmer’s markets to talk
to the growers to ensure that only the freshest ingredients are used in their
recipes. They know the names of most of their growers and have established
relationships that have lasted from the beginning. They are known in the farming
community as a company with high standards for quality and consistency in the
fruits and vegetables that they use. For more information, visit their web site
From Our Suggestion Box
- Not a product, but it would be a very positive improvement
to include in the Café area not only trash and recycling, but also
idea. We’ll get to it soon.
- Your deli is obviously designed to be as EASY as
possible. Not the healthiest, not best. IT SUCKS! No organic bread?
Microwave? Really? Like cancer? If I wanted commercial food I’d go to
Safeway. You can do much better. How about a real deli and salad bar please!
: We take your
comments and criticisms to heart. We have tried very hard to make our café
as healthy as possible. But, I agree, there are some pastries made by
bakeries here and in Healdsburg which do not use organic ingredients. We
are now starting to make our own pastries and they are all made from
ingredients in our store, mostly organic.
Finding 100% organic bread in Willits that is not
frozen is impossible. We need fresh bread every day. Schat’s uses organic
flour. This is the best we can do. We’ve tried for organic lunch meat, but they
are really expensive and often unavailable. However, our meats are antibiotic
and hormone free. Everything else in our deli is organic: salads, soups, fruit bowls, smoothies, coffee
drinks, etc. You will be hard pressed to find any health food store that is all
organic. Don’t use the microwave if you think it’s unsafe. Many of our
customers use it often and have requested that we have one available. A salad
bar is on our wish list, but not happening yet.
- Coconut Bliss Cookie Dough: It wasn’t a top
seller for us, sorry.
- Mt Vykos Organic Feta:
I will look into this product.
- Kolona Whole Milk Cottage Cheese, the best cottage
cheese: We have had this before-it just doesn’t sell here.
- Fish/Shellfish, are they safe? My doctor says “No”. The
dietician at Howard Memorial Hospital says “No”. What do you say? Do you
need to put up signs? : Our fish is all wild caught with the exception of
tilapia, which is sustainably farm raised. We probably have the safest
fish & shellfish available commercially. But if you are concerned
about things like mercury you should avoid tuna and other very large fish.
If you are concerned about radioactive material you should avoid seafood.
The experts say it’s safe, but we don’t know for sure.
- Angelic Bakehouse Sprouted Grain Hotdog & Hamburger
Buns. Whole Foods is the closest place, I would prefer to shop local for
this: We have Food for
Life Sprouted Wheat Hotdog & Hamburger Buns that sell really well. We
don’t have the shelf space at this time, but possibly in the future. You
can order a case at any time.
- San Pellegrino Grapefruit: We stock this
drink in our drink cooler in the Deli.
- XyloBurst Lemon Flavored Xylitol Mints: We already carry
- Reng Too Coffee, Velvet Lotus. Amazing coffee roasters
in Covelo: This coffee company is doing a demo at our anniversary
party. We will probably pick up a few varieties.
- Jackson Potato Chips, Blue Chips, Sweet Potato Chips. Cooked in coconut oil with sea
salt only. Yummy-got at Community Market in Santa Rosa: We have the potato
chips. We’ll look into the sweet potato chips.
- Fizz, Lime. Please bring it back to shelves-out of stock for 6+
weeks: We have it now.
- If you are aware that something is temporarily out of
stock it would help if you could put a sign at that location-that would
save the customer looking for someone to ask. Thanks: We do put
“Temporarily Out of Stock” signs up, but we probably miss some. We’ll try
to do better.
- Wholesome Chow Organic Banana Nut Mix. Egg & dairy free, or
whatever: We will bring this in.
- Krave Jerky. It’s the only gluten free jerky you have to offer,
please supply more: Bought out by a large corporate company so we decided
not to carry it anymore.
- Xochital Thin Corn Chips, Sooo good, what happened? : Discontinued by
UNFI. Try the Late July Corn Chips, which we replaced the Xochital Chips
- Sky Valley Teriyaki. Best teriyaki sauce ever!!!! : We will look
for this product.
- Bone Sucking Sauce. Organic & hot:
We just got the catalog. We’ll try to bring it in.
- The Woodstock Organic Peanut Butter contains SUGAR &
PALM OIL. Both unhealthy. We would be so happy if you would stock Organic
roasted, unsalted peanuts. Thank You: You are right. The
Woodstock Peanut Butter in 16 Oz does contain palm oil and sugar. These
are no longer on the shelf. The large Woodstock Peanut Butter on sale
contains only peanuts and salt, nothing more. We do have roasted, unsalted
peanuts. They are in the peanut grinder, but can be purchased by the pound
(you will need to ask for assistance, as these nuts are in the grinder).
The Benefits of Seeds: Chia
You’re probably thinking to
yourself, “What are Chia seeds, and where do they come from?” Chia seeds are
tiny seeds that come from a plant in the mint family called Salvia Hispanica. It
is a flowering plant native to Mexico and Guatemala that produce these tiny
superfood gems. Chia seeds provide various benefits to your health and beauty,
and are easy to add to your diet.
1oz of Chia seeds contains:
11g of fiber, 4g of protein, 9g of fat (5g of which are omega 3’s), 18% of the
RDA (recommended dietary allowance) of calcium, 30% of the RDA of magnesium and
manganese, and 27% of the RDA of phosphorus. All of that in just ONE OUNCE! Not
to mention all of the minerals, and vitamin B. To top it all off, there are
only 101 calories in an ounce of Chia seeds!
Another asset of Chia seeds
is they are whole grain, gluten free, and they are loaded with antioxidants (Mariposa
carries organic and non-GMO Chia Seeds). Quercetin, Kaempferol, Myricetin,
Caffeic Acid, and Chlorogenic Acid are just some of the antioxidants found in
Chia seeds and provide great health benefits! Quercetin, for example, is
beneficial for allergies, and helps maintain optimum blood pressure and cardiac
health. Kaempferol, Myricetin, and Caffeic Acid all help protect against
chronic diseases such as asthma, lung cancer, diabetes, cardiovascular disease,
prostate cancer, and cerebrovascular disease, and supports a healthy immune
system. Chlorogenic Acid has anti-cancer properties and helps to fight brain
tumors, brain cancers, and promotes a healthy liver and gallbladder. What more
could you ask for from these tiny seeds!?
One other perk Chia seeds
have to offer is they can help you lose weight and are easy to add to your
diet. Don’t believe me? Check this out! Instead of having a cup or two of
coffee every morning, try a refreshing smoothie instead! Easy and delicious! If
that isn’t easy, I don’t know what is! Below is a recipe for readers to try.
Orange, Raspberry, Banana, and Chia Smoothie
1 Cup of orange juice
1 Cup of frozen raspberries
1 frozen banana
1-2 TBSP of Chia seeds
Layer ingredients into blender as listed above. Blend
until smooth, pour, and enjoy!
Appellations of California Wine
By Debbie Mac
you buy wine when you shop at Mariposa, you’ve more than likely noticed that we
have a few new Lake County wines. The
first addition was Gregory Graham wine.
It was a suggestion from an employee, and a great one. We started with a Syrah and a red blend
called “Cinder Cone” and we have added three more varietals. Lake County has
warm days and cool nights, as well as no fog, so the grapes receive sun all
day. Soils in the Red Hills Appellation are red, rocky, and well drained; ideal
characteristics for the wine grapes. In
addition to the soil, Clear Lake exerts a moderating influence on the
temperature and humidity of the surrounding vineyards. Moist air moves up the hillsides with the
warmth of day and back down into the lakeside valleys at night, keeping the
climate stabilized. This gives Lake County fruit all the benefits of the
“coastal” influence, without the colder temperatures and excessive moisture
that occur nearer the Pacific Ocean.
Graham has 25 years of experience and nine years ago, set out to produce world
class wines from Lake County with fresh structured, fruit forward
vintages. He believes that wines are
made in the vineyard, and harvest should take place at the perfect moment. He harvests the grapes at the peak of fruit
flavor development and uses boutique winemaking techniques and early bottling
to preserve the flavors. The results are
excellent Zinfandel, Syrah, Grenache, Cabernet, Viognier, Sauvignon Blanc and
Riesling. We currently carry Syrah;
which has aromas of dark chocolate, blackberry, capers, and flavors of sweet
plum and hints of toasted oak and mocha.
Another red is the “Cinder Cone”, a red blend of Syrah, Petite Syrah,
Malbec, Grenache and Cabernet Sauvignon.
The aromas of blackberry and plum with notes of smoked meats and black
pepper, plum, currants, and toasted oak all come together to make a wonderfully
flavored blend. The Grenache, which we
recently added, is blended with 7 percent Syrah and exhibits aromas of ripe
cherry and rose petal with highlights of white pepper and cigar box. This gentle wine bursts with flavors of ripe
cherry, cinnamon and spice. This wine pairs well with smoked chicken, alfredo,
or roast pork loin. The two whites we
carry are Chardonnay and Sauvignon Blanc.
The Chardonnay has aromas of fresh peach and mango with a hint of
caramel and a long finish. The Sauvignon
Blanc is a little different than most wineries.
It is harvested when the fruit is riper so it produces a wine with more
passion fruit and citrus character.
other lake County wine we more recently started carrying due to a customer
request is a Zinfandel, Chardonnay, and Sauvignon Blanc from Wildhurst
Vineyards. Wildhurst Vineyards is
located in Lake County, CA, in the small town in Kelseyville. It began as a pear orchard and pears still
share the land with the grapes. The
owners, Myron and Marilyn Holdenreid started the wine venture by planting 30
acres of Zinfandel in 1966. The winery
was started in 1991 and the production facility in 1997. The Holdenreids still operate the day-to-day
business. About 80 percent of the brand
wines are made from their grapes. In
this spirit, Wildhurst makes direct, hand crafted wines from a winemaker’s
passion and a farmers love of the land.
The 2012 Zinfandel shies away from a dark fruit profile and shows
strawberry and raspberry notes. The minerality comes out in this textured wine
with zesty, lively acids. Hints of
cherry cola finish with subtle dry tannins for pairings with pizza and other
Italian dishes. The Sauvignon Blanc has
big ripe characteristics of pineapple, honeydew and banana, lean minerality and
hints of dried straw. The Chardonnay speaks big oak and warm hints of melted
butter. It finishes dry yet subtle.
is always fun to try new wine, and so wonderful to have amazing new wineries
added to our selection of great local wines.
We are blessed to live in such a breathtaking area with great wine.
From The Splendid Table
Be sure to
"ripen" the roasted tomatoes at room temperature for 4 to 6 hours
before eating. Store them covered in the refrigerator up to 6 days. They freeze
beautifully for three months -- and sometimes taste even better for it.
- 2 to 2-1/2 pounds delicious, ripe,
medium-sized tomatoes (not plum tomatoes, unless they are extremely
flavorful and never Roma tomatoes which are flavorless)
- 1 cup robust extra-virgin olive
1. Preheat oven to
400 degrees. Core tomatoes and halve vertically. Do not seed. Leave small
tomatoes in halves, cut slightly larger tomatoes into 4 wedges, medium ones
into 6, and large into 8. In a half sheet pan, or two 2-1/2 quart shallow metal
baking pans (not glass or enameled metal), arrange tomato wedges cut side up,
about 1/2 to 1-inch apart. Coat tomatoes with oil -- there should be enough to
film the bottom of the pan as well. Sprinkle with salt.
2. Bake 30 minutes,
then lower heat to 350 degrees and bake another 30 minutes. Turn heat to 300
degrees, and bake 30 more minutes, or until edges are slightly darkened. If
edges are not yet colored, turn heat down to 250 and bake another 10 to 15
minutes. Remove tomatoes from the oven. Cool 20 minutes. Transfer them to a
shallow glass or china dish and pour their oil over them. Let mellow,
uncovered, at room temperature 4 to 6 hours.
3. Layer in a storage
container, pouring in their oil, and refrigerate. To serve, drain off all oil
from tomatoes and offer at room temperature. Taste for seasoning. Freeze
tomatoes in their oil in sealed plastic containers up to 3 months.
16 to 32 pieces
500 South Main Street
Willits, CA 95490