Meet Cooking Class Instructor Charlie Douglass

Many talented local chefs share their expertise in the Co-op Kitchen. Charlie Douglass is no exception. As the former Master Chocolatier at Harry and David, Charlie knows a thing or two about chocolate and candy making. 

Tell us how your love of cooking and food began.

I remember at a young age, my brother and I leafing through the “Joy of Cooking” and realizing you could make all of these wonderful recipes in your own kitchen. I was also born into a candy making family and would become a third generation candy maker. I was fortunate to apprentice from a young age with a master confectioner.

Did you go to school for cooking? If so, where?

I have worked in the food industry for more than 50 years. During that time, besides apprenticeship, I have attended numerous classes, including the Gus Pulakos Confectionary School, The French Pastry School in Chicago, specific seminars with the Retail Confectioners International and the Manufacturing Confectioners Association. I just finished a one week course on Gelato making at the Carpigiani Gelato School in Bologna, Italy.

What is your specialty or what are you best at?

I really love to work with chocolate and baking. Lately I have been making a lot of Gelato too. Not sure if I am best at any one thing, but certainly do enjoy them all. For me, there is no greater fun than creating something that looks gorgeous and tastes wonderful. Of course, ingredients, especially quality ingredients are so important to outcomes, so researching and sourcing ingredients is critical.

If you had to eat one meal for the rest of your life, what would it be and why?

It would have to be some kind of pasta! Yes, I know, with all of our carb consciousness these days, pasta! When I was in Rome recently, I was introduced to a pasta dish called Cacio E Pepe. I could start my life’s eating there! It is a dish of only a few ingredients, but oh so good!  

When you are not in the kitchen, how do you enjoy spending your time?

I could say thinking about cooking, but my other loves are carpentry, hiking the incredible trails we have around Ashland, food travel, backpacking, and kayaking. So much to do, so little time!

More Co-op News

Staff Picks: Favorite Local Products

September is Love Local Month!  All month long we’re celebrating our local farmers and vendors with demos, events and more. Here are some of our staff's favorite local products.

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How Can I Reduce My Plastic Use at the Co-op?

By Rianna Koppel, Sustainability Coordinator

Plastic pollution today is a global dilemma. Did you know that more than 40% of plastic is used once, then tossed? In 2015, 79% of total plastic waste ended up in landfills or the environment. How can our co-op help reduce the amount of single-use plastics? Luckily, we offer a variety of options for owners.

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Meet Pachamama Coffee Cooperative

By Lauren Taber, Pachamama Coffee Cooperative

Pachamama Coffee Cooperative started in 2001 with a few simple questions in mind: what would it look like to take Fair Trade a step further? How can coffee farmers be in direct relationship with end consumers in the United States?

We found that the answer was even simpler: cooperative ownership. Pachamama Coffee has been 100% farmer-owned since day one, and is currently owned by 140,000 small scale family farmers across the coffee producing regions of the world.

Community Cider Backyard Fruit Drive

How often can you browse the shelf at your neighborhood grocery store, see a bottle of hand crafted, local cider and say, “Hey, I help make that!” Well, at the Co-op you can.

2018 Board Election Results

The AFC Board of Directors is pleased to announce the results of the 2018 Board Election. There were three excellent candidates running for two Board positions. In total, 905 votes were cast.

Congratulations to the following candidates who will serve three-year terms on the Ashland Food Co-op Board of Directors.

Thank you for voting!

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Meet Store Manager Barry Haynes

By Barry Haynes, Store Manager

Twenty three years ago my wife and I began our quest to relocate our family from the midwest to the west coast. We were looking for a beautiful area with an  engaged community that would enable our children to thrive. Equally important, we wanted our new home to have a vibrant natural food store. When we arrived in southern Oregon, we felt as though we hit the jackpot.

Beat the Heat

When the heat of summer takes over, it can be hard on our bodies and moods. Don’t let the scorching temps get you down, cool off with one of these refreshing Staff recommendations.
 

Report from the Board of Directors: Strategic Plan Update

By Jeff Golden, External Relations Committee Chair

Ashland Food Co-op is striding into the future with careful intention. We’re especially focused on the three top priorities of our strategic planning process, a collaboration of our board and management team. A quick update:

Riding off into the Sunset

 

By Annie Hoy, Retiring Marketing Manager

Since I was born and raised in far West Texas, I cannot help but use some imagery from what is so familiar to me.

Staff Picks: Summer Hikes and Trail Snacks

Our staff loves to head outside and enjoy the gorgeous Oregon outdoors. Here's a few of their favorite trails and the Co-op snacks they like to take with them.

 

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Be a Zero Waste Hero in Four Easy Steps

By Stephanie Koerella, Education Coordinator

Reducing our waste has continued to be of greater concern for Rogue Valley residents, especially since January, when options for recycling became even more limited. While the Ashland Food Co-op is ramping up our efforts to reduce waste as a business, there is a lot that our community can do at home to help the cause.