Supporting Sustainable Agriculture since 1973

Seasonal • Local • Organic


Learn what makes us unique in this free class

Saturday, August 1
2pm - 3:30pm


KinderCooks & Books

August 5
10am – 11:30am


Summer Produce
Made Easy

Wednesday, August 5
10am – 11:30am

Demo Center
click here to download pdf


French Green Lentils with Garlicky Greens

Garlicky Greens

Pollinator Tea

Kale and Farro Salad

Meatballs with Quinoa

Keystone Species

Bees are to thank for more than just delicious honey. One third of the food we eat comes from plants that are pollinated by insects, and 80 percent of that is the work of honey bees. Without honey bees there would be no lemons, broccoli, almonds, avocado, buckwheat, eggplant, kidney beans, sunflowers...the list goes on and on! Each year, more than a million colonies of honey bees arrive in California to pollinate the almond trees—a crop which our state produces most of the world’s supply. To farmers, bees represent more than sweet honey—they are the key to a successful crop.

Honey bees are in trouble. These essential insects face a barrage of challenges in our modern world. Disease, parasites, environmental contaminants and other factors have contributed to the bees’ decline. The mysterious disease known as Colony Collapse Disorder (CCD) continues to baffle scientists and destroy bee colonies.

When bees fly from flower to flower collecting the nectar they need, they also pick up pollen and carry it from flower to flower, helping the plants get what they need. However, the bees also pick up systemic pesticides called neonicotinoids from many plants along the way. Because this class of pesticides is used to treat seeds, it is present in each part of the plant as it grows, including the pollen and nectar. EPA documents show these pesticides to be toxic to bees, but they continue to be widely used. Pesticides, even organically approved ones, are designed to kill bugs. Bee, birds, and other beneficial insects can get caught in the crossfire.

To confound these problems, many commercial beekeepers tend their bees in ways that promote a heavy honey crop at the cost of the bees’ health. A common practice is to harvest nearly all the bees’ honey and feed them high fructose corn syrup instead of their natural honey diet. This contributes to poor nutrition and a weakening of the bees’ immune systems, another potential factor in CCD.

Did you Know?

A tiny fly (a “midge”) no bigger than a pinhead is responsible for the world’s supply of chocolate. They are the only animals that can work their way through the complex cacao flower and pollinate it.

Native and honey bees are essential pollinators for alfalfa and clover, crops that our dairy and beef industry are dependent on.

In Central America and Mexico, vanilla is pollinated by a symbiotic relationship between the vanilla orchid and the local species of Melipona bee. Anywhere else vanilla is cultivated, it is hand pollinated.

One seed that is coated with neonicotinoids can kill a song bird.

Sacramento is officially a Honey Bee Haven!

Honey Bee Haven is part of the Pesticide Action Network's attempts to raise awareness and create a movement that can help our local colonies. In March, 2015, Sacramento was officially recognized as a Honey Bee Haven thanks to a City Council resolution. Take the pledge to help Sacramento provide pesticide-free shelter, food, and water for our local Honey Bees. Learn more at Pledge, add your haven to the map, and order seed packets for bee friendly plants.

Check out and/or visit Sacramento Beekeeping Supplies on X Street to start keeping bees of your own! .

June 15-21 is pollinator week!

Crops and their Pollinators


Lentils, Artichoke, Honey, Eggplant, Onions, Garlic, Sesame Seed, Chili Peppers, Sweet Potatoes, Yellow Potatoes, Garbanzo Beans, Herbs, Lettuce, Grapefruit, Currant, Avocados, Tomatoes, Almonds, Lemons, Sugar Cane, Cherries, Vanilla, Raspberries, Strawberries, Coffee, Tea, Cranberries, Apples, Oranges, Clover & Alfalfa (Beef Feed)


Onions, Garlic, Sesame Seed, Avocados, Cocoa, Coffee, Tea


Lentils, Lettuce, Tea, Spinach


Sesame Seed Figs


Avocados, Bananas

Green Salad with Apples & Sunflower Seeds

Barley Salad with Parsley and Walnuts

Homemade Balsamic Vinaigrette

Middle Eastern Chickpea Burgers

Extra Easy Hummus

Hummus Tofu Wrap

Sautéed Chickpeas with Broccoli over Brown Rice

Vegetarian Bean & Barley Soup

Lemon Baked Tofu

Sautéed Swiss Chard with Lemon and Garlic

The Co-op Community Kitchen Program partners with community organizations serving low-income populations to provide free experiential nutrition & cooking education classes focused on how to eat healthy and prepare delicious meals on a limited income. Learn more about this program and how to get involved or sponsor classes in the community here on the co-op site.

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3 Demo Center Recipes