Meet Cooking Class Instructor, Gianaclis Caldwell
Get to know Gianaclis Caldwell ahead of her class, "Easy Mozzarella and Burratta - From Scratch!" on March 7. Gianaclis is the author of the award-winning book Mastering Artisan Cheesemaking and owner of Pholia Farm.
Tell us how your love of cooking (or cheese) and food began.
I actually fell in love with making cheese before I came to fully love eating it. Up until my interest in making it started, I hadn't tried that many really grand cheeses. I enjoyed the usual suspects, but along with a hunger for knowledge grew the hunger for truly epic cheeses.
Did you go to school for cooking or cheese making? If so, where?
Even now, there are no definitive ways to learn to make cheese, which might be a good thing! When you work with milk as the major ingredient there is more variation than with arguably any other food ingredient. This means that only with time and practice can you perfect the craft. I learned from books, time, and classes - and I'm still learning!
What is your specialty or what are you best at?
In teaching, I'm known for being able to break the complex science into fun, digestible bites in a way that invigorates your cheesemaking quest.
If you had to eat one meal for the rest of your life, what would it be and why?
I'm going to make this if I had one cheese to eat for the rest of my life. This might come as a surprise, but I wouldn't choose some of the more complex, mind-blowing cheeses that I just drool for (such as Rogue Creamery's Echo Mountain Blue and Jasper Hill Farms Harbison). Instead it would be Oregon's Ochoa Creamery (Don Froylan) Queso Oaxaca. It's truly one of the most satisfying and well crafted simple cheese in the US. (Even when I'm at big cheese competitions judging, it is always up there at the top!)
When you are not with the goats, how do you enjoy spending your time?
Not really a surprise, but writing. If we get to get off the farm for anything other than working (my teaching and book travels) then hiking is a big love. I also teach ballet to older ladies (my age and up) and take ballet. In another life (one that made me not so tall) I would have loved to have danced.
More Co-op News
Ashland Food Co-op Signs Contract to Purchase Property
The Ashland Food Co-op expects to soon complete the purchase of an undeveloped lot at 120 Clear Creek Drive in Ashland. The parcel is located directly behind Ashland Lumber. This purchase is a major step in the Co-op’s vision for growing its downtown presence.
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.
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.
On the Road to Sustainability
By Laura Pfister, Media Coordinator
Forty six years ago, a group of families formed a buying club to access sustainable, local organic food as an alternative to modern industrial agriculture. This humble foundation of social and environmental responsibility started the Ashland Food Co-op and has shaped every decision we’ve ever made. It’s how, over four decades later, that a small buying club became a 30 million dollar, 17,500 square foot Certified Organic Retailer diverting 82% of their discards from the landfill.
Staff Picks: Earth Friendly Products
In celebration of Sustainability Month in April, we asked our Sustainability Committee to share their favorite eco-friendly product.
2018 Kids Summer Camps
We’ve teamed up with Rogue Valley Farm to School to offer three different camps this summer. Each week campers will dive into food production, preparation and exploration, with a mix of farm and kitchen experiences that delight the senses and inspire the soul. Join Rogue Valley Farm to School staff as they cultivate the ability to grow and cook delicious, healthy, seasonal meals. Monday - Wednesday at the Co-op Community Classroom, Thursday & Friday at the Farm at SOU.
Update on our Strategic Initiatives
By Ed Claassen, Board President
Your Board and Management Team invested a significant amount of time in 2014 developing a set of strategic initiatives that we believe are vital in shaping the future of our business and furthering our mission. We formed a Strategic Planning Steering Committee consisting of 3 Board members and 3 Management Team members to guide the implementation of these initiatives.
2018 Electronic Coupon Schedule
To further our sustainability efforts and to serve you better, we began offering Electronic Owner Coupons in January 2017 at the register.
No more forgetting to bring your owner coupons. No more waiting for your newsletter to arrive. Cashiers simply ask if you want to use your owner coupons when you check out.
As we enter our second year of Electronic Coupons we wanted to share a couple of friendly reminders and the 2018 month by month schedule.
Please note:
What Does Democracy Have to Do with Cooperatives?
By Annie Hoy, Marketing Manager
We often refer to cooperatives as “democratic enterprises.” But what does that really mean? The Ashland Food Co-op, like all other co-ops in most economic sectors, is owned and controlled by the people who use its services.
Co+op Basics: High Integrity, Low Price
Looking to stretch your grocery budget? So are we! We've lowered the price on over three hundred items to create a set of high integrity staples for every shopper. Welcome to Co+op Basics.
Co+op Basics includes over 300 pantry and household staples. From beef to milk to cereal, we’ve lowered the margin and price on all those items to make organic, healthy food accessible to every shopper.
Co+op Basics Staff Favorites
After the holidays, we usually find our pocket books a little lighter. Here are a few favorite Co+op Basics items our staff turn to when the money is a little tighter.
Proposals Sought for the 2018 Community Grants
The funding cycle for the 2018 Co-op Community Grants for nonprofit organizations is now open.
Every spring, for more than 20 years, we’ve been donating to area nonprofits through our Community Grant program. We are committed to creating healthy, sustainable communities and this program helps us fulfill that commitment by supporting the amazing work of local nonprofits. The Community Grant program is also the highlight of Cooperative Principle 7, Concern for Community, and is something we take to heart.
From the General Manager’s Desk
By Emile Amarotico
As we commence our lap around the sun in 2018, I wish to recognize the longstanding contributions of an amazing group of professionals. We are blessed with the dedication of eleven department managers expertly coordinating the daily flow of people, products and services that breath life into our Co-op!
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Lynne (35+ years’ tenure) our Grocery Manager oversees keeping the aisles abundant with shelf stable products and coolers full of fresh perishables.
The Role of the Board in Co-op Governance
By Gwyneth Bowman, Vice President
After serving on the AFC Board for fourteen years my passion for the Co-op model has strengthened my commitment to the Cooperative Principles and Values. Of special importance is how we work together as a governing body with one voice. We are the ultimate decision-makers of our Co-op and hold a trusteeship for the benefit of our owners and community.