Author: Brooke Lucy

by Ashley Lodato

On a crisp Labor Day evening that foretold autumn, 300 guests gathered at TwispWorks to celebrate the 10-year anniversary of Bluebird Grain Farms. With catering provided by Cameron Green and guest chef John Sundstrom of Seattle’s lark restaurant, the paella dinner was as stunning a visual anchor for the event as it was a tasty, almost entirely locally produced meal.

Fires were laid in the four Hotspot Fire Pits earlier in the afternoon in order to provide the hardwood coals needed to cook the three paella dishes made with Bluebird’s organic whole grain emmer farro as a base: one vegetarian using local squash, onions, and peppers, one meat using locally raised chorizo, and one seafood, with clams and other shellfish (not local, of course!).

As young servers passed appetizers, guests mingled on the TwispWorks campus near the North Warehouse, sampling Methow wine, beer, and hard cider while listening to the lively tunes of local fiddlers and banjo players.

When the food was ready, Brooke and Sam thanked the gathered guests for supporting Bluebird’s vision over the years. Then, seated at three long rows of tables, guests ate paeala, salads, and bread, shared stories of their own joys, hardships, and adventures from the summer, and toasted the success of a thriving, small-scale family-owned organic farm.

As Brooke wandered through the crowd greeting friends old and new, she met two women who had traveled from Alaska for the dinner! The pair receive Bluebird products in their CSA at home, are crazy about Bluebird’s organic emmer pancake and waffle mix, and decided to use the dinner as the focal point of a vacation in Washington State.

The celebration also served to showcase TwispWorks’ Methow Made project, which connects a wider consumer audience with Methow farmers, producers, and artisans.

The best part of the evening for Brooke and Sam was the opportunity to gather Bluebird’s staunchest supporters in one place; to share a meal with those who have purchased products, created recipes, leased farmland, spread the word about little-known heirloom grains, and in other ways helped sustain Bluebird Grain Farms. We at Bluebird Grain Farms are delighted to mark our 10th anniversary and we look forward to many more such milestones in our future.

by Ashley Lodato

The Abs & Glutes class on Tuesdays and Fridays at the Meredith Matthews YMCA East Madison is, perhaps, your typical weekday morning exercise class. Comprised mostly of well-educated, cultured, retired professional women, the class gives seniors an opportunity to strengthen and tone. On the other hand, it’s anything but predictable. Taught by a sixty-something Bostonian, Jerry, the Abs & Glutes class is, says class member (and Bluebird Grain Farms mom) Sis Woodside, “more than a class, it’s a community.”

The retired teachers, authors, public radio reporters, and other women in the class gather to work on their core strength, yes, but they also gather for the personal connections fostered by the class and in particular by the instructor, Jerry. “It’s so different from classes I’ve taken at other gyms,” says Sis. You see, Jerry doesn’t just instruct them in crunches and squats, he also peppers them with Brain Quest problems, tells jokes, and during cool-down plays a different, specially-selected piece of music designed to evoke a certain emotion. “He really makes us think,” adds Sis. (Indeed, it seems to be Jerry himself as much as an interest in staying fit that motivates the women to arrive as much as 45 minutes early to get a spot in the class.)

Before cool-down, however, comes the “announcements and sharing” period, where the women chat freely about the details of their lives. And they really share. Not in the Facebook “see how great my life is” kind of way, but honestly and openly. “You feel very safe in this group,” says Sis, “even though most of you don’t see each other outside of the class. You know you can say anything. You know the others care about you.”

“These women are amazing,” continues Sis. “They are so grounded. They’re well-traveled, well-read; they represent so many interests.” One of these interests is a common commitment to eating delicious, satisfying, and nutritious foods. Enter Bluebird’s grains. “They’re really interested in trying new things,” says Sis of her fellow workout ladies, “and they appreciate good and organic food.” It was natural, then, for Sis–who functions as an ad-hoc sales rep for Bluebird–to introduce Bluebird to the other women. “I bring bags of emmer farro and Old World Cereal as gifts and prizes,” says Sis, “and now I have many customers in the class. Everyone is impressed by how many different ways there are to prepare the emmer.”

After class, some of the women depart for volunteer work, others head to a local cafe together to celebrate a birthday or other milestone, while still others continue on to a painting class, also taught by Jerry. They’re fueled by an after-workout glow and the fulfillment that comes from spending quality time with people who matter.

Morning came early for Esteban Garcia’s mother when he was growing up. “On days she wasn’t working, she would up early getting breakfast ready before the roosters were even up,” says Garcia, who now heads up the public relations and bulk hiring committees at San Francisco’s Rainbow Grocery . The reward of being raised in a Mexican household, says Garcia, was that there was never any shortage of food. “Meat, rice, and beans around the clock!”

Garcia learned to love to cook and it remains one of his favorite things to do. “It’s the reason why I’m part of the organic food service industry,” he says. “People should have access to good organic food at [an affordable] price.”

Garcia worked at numerous natural food stores throughout California before landing at Rainbow Grocery. “The idea of a worker-owned coop really sparked my interest,” he says. Garcia sparked Rainbow Grocery’s interest as well, and the fit was natural. In his four years at the coop, Garcia has become trained in the housewares, produce, and bakery departments, as well as becoming fully versed in his main areas of responsibility: bulk foods and public relations.

Now celebrating its 40th year, Rainbow Grocery is a landmark coop in the San Francisco natural foods scene. Its counterculture roots in the 1970s imbue it with a rich history. Rainbow Grocery was an offshoot of a local ashram’s bulk food buying program and it opened with all-volunteer labor. Although the store eventually began to turn a profit and was able to compensate staff, the store’s founders were committed to fair labor practices. Instead of realizing personal gains, they turned surplus revenues into increased compensation for the store’s workers and investments in the store’s expansion. Four decades later, the store’s operations are still guided by the principles of education, strong community connections, and a healthy and inclusive work environment.

It’s why Garcia likes working at Rainbow Grocery. “Rainbow donates to numerous organizations, schools and grass roots projects,” he says. “We also sponsor local events and give back to our community as much as possible. Rainbow is a worker-owned coop meaning I benefit from all the work I put into my company (not a corporate big-wig you never see). Profits are shared amongst the coop and the community.”

Rainbow Grocery’s customers are as diverse as its product offerings. In fact, the customers are the reason the grocery’s shelves are so well-stocked with products not frequently found in other stores. “We’re extremely proud of the types of customers we draw in. I get to work with people coming from all sorts of backgrounds, lifestyles, race, and religion,” says Garcia. “Artists, activists, vegans, teachers, doctors, chefs, business women/men, anarchists, punks, musicians, farmers; we try to cater to everyone’s needs and lifestyles.” He continues, “Having customers who are socially aware helps us when hunting for quality products.”

The theme of quality products produced with minimal negative social and environmental consequences is one echoed throughout all aspects of Rainbow Grocery. Buyers for each department exercise their own buying styles, but Garcia says “one thing that is consistent when buying new products is quality. When looking to add potential items to our shelves, we screen for the best quality products around.” He adds, “Bluebird Grain Farms fit the bill for us.”

They also seek out producers who are equally committed to fair labor practices, like Bluebird, whose Whole Grain Emmer Farro, Potlatch Pilaf, and Split Emmer Farro can be found in Rainbow’s bulk foods department. “Rainbow has always big in the fight for fair labor practice and for quality treatment of our vendors and farmers,” says Garcia. This dedication to labor rights extends to the store’s annual closure on March 31 for Cezar E. Chavez Day, to honor the labor and civil rights movement he led.

“I could go on and on about why I love this place,” continues Garcia. “We offer our workers a livable wage along with cheap health benefits. We share our profits with our workers and community.” But it’s not just the staff advantages that Garcia appreciates, it’s the close and supportive relationship with the surrounding community. Rainbow offers donations and cooperative grants programs, investing in education, social justice, the arts, health awareness, environmental protection, sustainable agriculture, human and animal rights, and community development. They build strong ties with other local small businesses. They even offer guidance to starting your own coop. Garcia says “When customers shop at Rainbow, they’re not only buying groceries. They’re keeping the money in the community!”

Rainbows are formed when water droplets break sunlight into colors, casting a feeling of optimism over an area. Rainbow Grocery has this same effect, illuminating the sentiment of hope that is inspired by a dedication to healthy food, cooperative organization and sustainable living.

For more information about Rainbow Grocery, visit their website.

By: Ashley Lodato

Long-time Methow Valley visitors Lidija and Michael Kamansky noticed that they kept seeing the Bluebird Grain Farms name at some of their favorite valley haunts, the Cinnamon Twisp Bakery and East 20 Pizza. Finally, they decided to pick up a bag of Bluebird’s Emmer Flour and see what they could do with it at home. After just one bite of their very first experiment—overnight yeasted waffles—they fell in love with the rich nutty flavor and have been stocking up on Emmer Flour during every visit to the valley since then (although of course they are well-aware that Bluebird stocks products in PCC Natural Markets, Metropolitan Markets, Town and Country Markets , and Whole Foods Markets).

Self-proclaimed “city kids” from the Chicago area (her) and the San Diego area (him), both Lidija and Mike say they grew up with little connection to their food. They’re now self-taught cooks and bakers who “seek out recipes that focus on whole grains and seasonal fruits and vegetables,” says Mike. Using Lidija’s seasonally rotating recipe collection that grows bigger each year, the couple sources locally-produced organic or certified naturally grown ingredients, and they buy direct from area farms whenever possible, including subscribing to a CSA (Community Supported Agriculture) and buying a share of a grass-fed cow each year from Changing Seasons Farm in Carnation.

While some are content to use Bluebird’s milled products, these city kids became interested in milling their own grains for artisan breads. When Mike discovered Bluebird’s Hard Red Wheat in whole grain form at their local PCC market, he began milling it and got a sourdough starter going; he now makes delicious breads with Hard Red, Hard White, and various combinations of both, says Lidija, adding “The flavor and texture of breads using Bluebird Grains simply cannot be beat!”

It was an attraction to the natural beauty of the Pacific Northwest that brought the Kamanskys to the Seattle area in 2004, after meeting while rock climbing in Southern California, and it’s a thirst for adventure that keeps them here; they can often be found exploring different regions of Washington. They love hiking and backpacking, fly fishing, Nordic skiing, and outdoor photography (you can find Lidija’s breathtaking images of natural places at The Living Mountain).

They also love to cook (“we love to cook amazing food,” Lidija clarifies). In addition to their artisan breads, the Kamanskys bake Almond Butter Blueberry Banana Bread, Pumpkin Millet Muffins, and Cranberry Ginger Bread. Some of their favorites can be found on Bluebird’s online recipe stash, but they’re open to any delicious quick or yeasted bread recipes in which emmer flour can be used in place of all-purpose flour. They also enjoy making savory dishes made with whole grain emmer, such as Grilled Rosemary Chicken with Farro Risotto and Farro Caramelized Onion and Wild Mushroom Stuffing. And next up? Chickpea Porcini and Farro Soup and Farro Tabbouleh Salad. Reading the Kamanskys’ menu, one might be led to believe that everything they cook involves a Bluebird product.

East 20 Pizza’s use of Bluebird’s hard red and hard white wheat flours inspired Mike, the baker in the family, to make his own whole wheat pizza crust, which he tops with—depending on his mood—kale, chorizo and manchego cheese, or roasted potatoes with sun dried tomato pesto, or wild mushrooms with sage, fontina, and parmesan. And in his spare time he uses the Bluebird’s hard white flour to make chocolate chip and blueberry bagels. No Domino’s Pizza or Lender’s Bagels for this guy!

“We continue to choose and expand on our use of Bluebird Grain Farms products,” says Lidija, “because the quality and flavor is second to none.” And, she adds, “we strongly believe in supporting local farmers, particularly those growing wholesome foods and practicing responsible farming.”

Even in the backcountry the Kamanskys don’t give their meals short shrift. “We tend to go fast and light,” says Lidija, “but last year we started experimenting with making our own meals using dehydrated foods” instead of buying pre-packaged freeze-dried meals. Using Trail Cooking for inspiration, the Kamanskys are looking forward to trying out more of their own meals in the mountains this year.

Another member of the Kamansky family who is looking forward to some of those backcountry meals is their dog, Lola, who joins Mike and Lidija on all of their adventures. And while the Kamanskys pick up their post-hike dinner from East 20 Pizza, Lola gets treated to a scoop of ice cream at Sheri’s Sweet Shoppe, and was even featured eating a cone in a Ravensburger jigsaw puzzle ( “pooches and cream” she’s on the lower right), in a photo snapped after running a 10k loop in Mazama with Mike and Lidija. “Lola’s favorite place is the Methow Valley,” says Lidija. “She sometimes refuses to get in the car when she knows it’s time to go back to the west side.” Mike and Lidija sometimes feel the same way, but with their car stocked full of Bluebird Grain Farms products, at least they carry edible memories of the Methow with them wherever they go.