co-op beet
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co-op beetNOVEMBER/DECEMBER 2017
A natural foods cooperative since 1976
721 South State StreetUkiah, CA 95482
707 462-4778 Store707 467-9720 Annexwww.ukiahcoop.com
e-mail: [email protected]
Store HoursDaily 8:00 am to 8:00 pm
UNF ManagementGeneral Manager
Lori Rosenberg
Facilities ManagerDon Buchanan
FinanceAnne Wright
Front EndLodie DeAlba
GrocerySeb Strzelecki
Human ResourcesSusan Winter
Information Technology Vinay Singh
Marketing & OutreachLisa Ludwigsen
ProduceLibee Uhuru
WellnessMike Tilander
Co-op BeetManaging EditorLisa Ludwigsen
EditorsEnjoli RountreeLori Rosenberg
Art DirectorNicole Martensen - Tierra Design
ContributorsLori Rosenberg, Lisa Ludwigsen,
Enjoli Rountree, Mike Tilander, Seb Strzelecki, Win Stiles, Amanda Slade, Jeffrey Wankel
Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the
views of Ukiah Natural Foods Co-op.
We envision a community in which everyone has access to healthy food, where Ukiah Natural Foods Co-op is a vital part of the local food system.
vision:
Mission:
purpose:
To sell trusted food, with knowledge and compassion.
Provide and promote organically grown, sustainably produced food, goods, and services that are locally and regionally sourced whenever possible.
Promote the health and wellness of our community by providing facilities, resources, and information and by offering effective, positive community education and services.
Embody and model sustainable, humane, equitable, green ways of working and living, creating and maintaining an ideal workplace.
Add to the enjoyment and enrichment of our greater community ventures and networks.
Have fun doing it!
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TABLE OF CONTENTS
Message From Lori . . . . . . . . 3
New On Our Shelves . . . . . . . 4
The Board Room . . . . . . . . . . 5
Classes At The Co-op . . . . . . . 6
Holiday Meals . . . . . . . . . . . . 7
Community Strength . . . . . . 8
Co-op Recipes . . . . . . . . 9 - 10
The Sip Specialist. . . . . . . . . 11
Words On Wellness . . . . . . . 12
Fresh Bounty . . . . . . . . . . . . 13
Wrapped & Unwrapped. . . . 14
Customer Spotlight . . . . . . . 15
Co-op Calendar. . . . . . . . . . . 16
This holiday season is like none that we have seen before. So many of our friends and loved ones have been profoundly impacted by October’s fires. More than ever this is the time to give thanks and appreciation to our family and friends and extend our reach to those in our community who may not be in their homes or near family. I am honored to be a part of this caring community.
We are looking forward to deepening our connections to local schools, nonprofits, farmers, and vendors in 2018. In September 2017, we were able to donate over $15,000 to 29 local schools through Give Back to Schools Week. Thanks to all who shopped with us during Give Back to Schools Week, helping us contribute 5% of our sales during the week.Our board of directors approved Co-op support of the Non-GMO Project again this year by designating the donation of 5% of our sales on October 22nd. The Non-GMO Project is a mission driven non-profit organization dedicated to protecting a Non-GMO food
supply. They do this through consumer education and their outreach programs. The Non-GMO Verified products are over 43,000 with 3,000 brands represented in this number!
The Co-op expansion project, announced in the last newsletter, continues in the planning stages. Designed as a two-story 4,500 square foot addition to the north side of our building, it will focus on deli food and food service. We are very excited about this and we will continue to keep you posted on our progress. Once completed, the final plan will be posted in the store for all to see.
As we move into the holiday season we are forever grateful to be a part of our strong and vibrant community. We wish everyone the very best holiday in 2017 and look forward to a healthy and safe new year.
Loco for Local!
To date, UNF carries
4,075 local items.
Ukiah Natural Foods defines our local region as within 200 miles of Ukiah.
Lori Rosenberg — Ukiah Natural Foods Co-op General Manager
GREETINGS FROM THE GENERAL MANAGER
Seb Strzelecki — Ukiah Natural Foods Co-op Grocery Manager
Our grocery staff is excited by new shelf stable freeze-dried
bone broth from San Jose-based Numo. This broth is great for
anyone looking to make extra-rich holiday gravies. It’s easy-to-use
and doesn’t make a big mess. Use it to enhance holiday soups,
stuffing, or even on its own. In chicken or beef flavor.
We recently brought in the delicious Maple Valley
Cooperative maple syrup in bottles and as a bulk option.
Aside from the amazing flavor, the syrup produced from this farmer-
owned co-op in the Northeast is also a very nutritious and
sustainable alternative to sugar.
An exciting new product is Cultured Life Food Ghee from Humboldt
County. This is a very clean, smooth ghee
produced from locally sourced milk.
If you’re roasting your turkey this
fall, I suggest using this ghee in place of oil for a nice brown
finish. Ghee is a safe roasting or grilling
option because it has less of a tendency to flare up.
Also new to our shelves is the Spicely Organics spice line. If you’re looking
for smaller quantities of spices, this line offers a huge selection. The entire
line is non-GMO and gluten free. The poultry spice is a nice option for
seasoning a turkey.
For a little dessert, we recently added the Taza Chocolate Dark Thins to our candy selection. Taza was the first US chocolate company to develop a third-party certified Direct Trade Cacao certified program to assure the cacao farmers are getting a fair price. My favorite is the pumpkin seed.
The Co-op has some very nice new items that I’ll be taking advantage of while cooking, baking or just as a nice snack to share with family and friends this holiday season!
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THE BOARD ROOM
As we head into the holidays and a new year, the recent events surrounding the October fires are still close in our minds. We’re reminded of the power of a strong and resilient community.
This coming March, we will have an election for three of our nine board of directors members. Any member-owner of the Co-op in good standing at the time of the election may run for one of three vacant seats. This volunteer position allows member-owners to actively oversee the affairs of UNF. They are legally responsible for the actions of the Co-op.
Here is an abbreviated list of board member responsibilities:
* Work with the general manager and other Co-op managers to establish long-term objectives, goals, and performance targets for the Co-op.* Define the general manager’s responsibilities and goals.* Set corporate policies and performance standards.* Approve budgets and maintain the Co-op’s profitable operations.* Assure that the Co-op adheres to all relevant laws.* Authorize banking, employee benefit plans, insurance coverage, etc.
In addition to these responsibilities, all board members are expected to participate in at least two committees that report to the board.
The time commitment of board members is approximately 6 hours/month, divided among the committee meetings and board meetings. A few additional hours are also needed to prepare for board and committee meetings.
Although any member-owner in good standing is qualified to serve, if you have any particular skills and experience that could be helpful to the board, we’d love to have you!
You can obtain a complete description of the board of directors’ responsibilities from the customer service desk inside the storein January.
Win Stiles — Ukiah Natural Foods Co-op Board President
CO-OPS ARE ABOUT COMMUNITY.WOULD YOU LIKE TO BECOME MORE INVOLVED?
Thoughtful gifts for everybody, anytime
Purchase gift cards at our customer service counter.
INTERNATIONAL CO-OP PRINCIPLES1. Voluntary & Open Membership
2. Democratic Member Control
3. Member Economic Participation
4. Autonomy & Independence
5. Education, Training & Information
6. Cooperation Among Co-ops
7. Concern for the Community
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at the co-op
GLUTEN FREE FOR THE HOLIDAYS CO-OP STORE TOUR Saturday, November 4 10:00 am - 11:00 am In-Store FREE EVENT INSTRUCTOR: CANDIS RICHARDS
Join the Co-op’s assistant grocery manager, Candis Richards, for a gluten-free store tour.
Discover the many gluten-free options available at the Co-op just in time for the holidays.
The tour is free and space is limited. Register today!
RSVP for a class today!Contact customer service
at 707-462-4778 or register online at ukiahcoop.com.Class Cancellation Policy:
If cancellation is within 48 hours of class time, a credit toward future classes will be issued.
HEALTHY EATING ON A BUDGET: SOUPS, STEWS, AND COLD WEATHER FOODS CO-OP OUTREACH PARTNERSHIP SERIES WITH COYOTE VALLEY CASINO Tuesday, November 7 12:00 pm - 1:00 pm FREE CLASS Coyote Valley Gym Kitchen 455 Coyote Valley Blvd, Redwood Valley INSTRUCTOR: MARY ANNE COX
The season calls for cozy comfort foods. Learn how to make quick, easy, delicious and healthy warm meals for your family and friends this holiday season!
HEALTHY EATING ON A BUDGET: HEALTHY HOLIDAYS CO-OP OUTREACH PARTNERSHIP SERIES WITH COYOTE VALLEY CASINO Tuesday, December 5 12:00 pm - 1:00 pm FREE CLASS Coyote Valley Gym Kitchen 455 Coyote Valley Blvd, Redwood Valley INSTRUCTOR: MARY ANNE COX
Don’t fall behind on your healthy eating and fitness rountines. Join us to learn how to keep on track to stay healthy and happy during the holidays and into the new year.
HEALTHY EATING ON A BUDGET: STAY HEALTHY AND ACTIVE WITH THE SEASONS CO-OP OUTREACH PARTNERSHIP SERIES WITH COYOTE VALLEY CASINO Tuesday, November 21 12:00 pm - 1:00 pm FREE CLASS Coyote Valley Gym Kitchen 455 Coyote Valley Blvd, Redwood Valley INSTRUCTOR: MARY ANNE COX
As we make our way into colder, darker months, it is important to eat well and to stay active. Join us to learn more.
PERFECT PIE CRUSTS - A MYSTERY NO MORE!CO-OP COOKING CLASSWednesday, November 8 6:00 pm - 7:30 pmNon-Members $10, Member-Owners $5Co-op Annex749 C. South State St.
INSTRUCTOR: WIN STILES
Join chef Win Stiles as he takes the mystery out of making traditional pie crust. He’ll cover the science and techniques, and provide participants the knowledge and tricks to create flawless pie crust predictably and easily every time. Participants will see a demonstration of how it’s done, and sample several different baked pie crusts typical of the holiday season. A delicious and fun evening!
Order your turkeyfor the holidays!
Choose from Mary’sfree-range, non-GMO and
organic turkeys.
Please call us at707.462.4778 to reserve your
turkey today.
Non-GMO, free-range$2.99/lb
available sizes:8-11 lbs
12-15 lbs16-19 lbs20-24 lbs25+ lbs
Organic, free-range$3.99/lb
available sizes:8-11 lbs
12-15 lbs16-19+ lbs
For your holiday meals, consider Mary’s delectable Cornish game hens, smoked duck breast, or duck leg confit...
...or a savory ham.- Llano Seco nitrate-free smoked ham
- Keller non-GMO, maple, or sugar-free hams
Available in-store while supplies last.
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2017 GIVE BACK TO SCHOOLS week DONATIONS
2017 total Raised: $15,849.31
Watching the Mendocino County community come together in response to an unprecedented natural disaster made us prouder
than ever to be a part of this unique place. We’ve been building relationships in our community for over 41 years, which made it possible to collaborate with our valued vendors to get food and other support where it was needed relatively quickly.
Here are a few highlights of the generosity of our partners:
* Earl’s Organic Produce, a longtime produce distributor of the Co-op, donated over $2500 of assorted produce.
* Lundberg Family Farms donated 500 lbs. of short grain brown rice.
* Navitas Naturals, based in Novato, donated superfood energy bars valued at over $6000.
* NCG, the National Cooperative Grocers Association, donated $2000 to the Mendocino Community Disaster Relief Fund on behalf of Ukiah Natural Foods. Our Co-op is a member of this national organization, along with 148 food cooperatives nationwide.
In addition:
* Ukiah Natural Foods Co-op delivered truckloads of sandwiches, breakfast and lunch items, and snacks for first responders in Redwood Valley and evacuees at Ukiah High and the Elks Lodge.
* The Co-op matched cash donations made by customers at the register in the amount of $10,000 to the Mendocino Community Foundation Disaster Relief Fund.
We know that the collective efforts of EVERYONE in our community will ensure a full recovery. We will continue to support however we can. It is our way of giving back to the community that helped build the Co-op over the past 4 decades. THANK YOU!
Community Strength
$849.17$641.47 $477.26 $346.12 $625.25 $296.23 $594.17 $486.11 $371.95 $335.82 $257.95 $452.75 $427.39 $452.14 $402.28
Anderson ValleyCalpellaEagle PeakFrank ZeekGrace HudsonHead Start c/o NCOInstilling GoodnessLa Vida CharterLaytonville Elem/Middle Laytonville High New MorningNokomisOak ManorPinolevillePomolita Middle
Potter Valley Preschool VillageRedwood AcademyRiver OakSandboxSmall WondersSt. Mary’sTree of Life MontessoriUkiah HighUkiah Junior AcademyUkiah NurseryWaldorfWillitsYokayo Elementary
$568.54 $232.13 $362.49
$1,409.52 $334.34$224.30$485.45$585.64$973.81$408.79$411.17
$1,258.76$445.18$907.51
COMING TOGETHER IN CHALLENGING TIMES
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Holiday Cheddar Cheese BallBy: Co+op, stronger togetherServings: 2 large balls (20 servings); Total Time: 15 minutes. This festive holiday cheese spread is quick and simple to make and great for entertaining.
Ingredients1 pound cream cheese, softened1 cup cheddar cheese, grated1/4 cup Asiago cheese, grated2 tablespoons red bell pepper, diced2 tablespoons fresh chives, chopped2 tablespoons fresh parsley, chopped2 teaspoons garlic, mincedSalt and freshly ground black pepper
PreparationIn a food processor, blend cream cheese until slightly fluffy. Add ched-dar, Asiago, and garlic, and pulse until lightly blended.Scoop cheese mixture into a small bowl and add the bell pepper, chives, parsley, and salt and pepper. Mix well.Refrigerate mixture until cold, then form into balls.Roll in extra chives, parsley, or diced bell pepper and allow to come to room temperature before serving.
Eggnog Custard PieBy: Megan Dorn Serves 8. Total Time: 45 minutes. This sumptuous custard pie highlights eggnog’s warm, spicy flavors.
Ingredients1 pie crust6 eggs3/4 cup sugar1/2 teaspoon salt1 teaspoon vanilla1/4 cup whiskey, bourbon or brandy2 1/4 cup milk1/2 cup cream1-2 teaspoon nutmeg, freshly grated if possible
PreparationPreheat oven to 450°F. Beat the eggs with the sugar until com-bined. Try not to beat too much air into the mixture. Add salt and vanilla and blend. Combine alcohol, milk, cream, and nutmeg to make a quick eggnog. Stir eggnog mixture into egg/sugar mixture and set aside. Roll out pie dough and form it into a 9” pie pan. Pour mixture into prepared pie crust. Bake at 450°F for 15 min-utes. Then turn the oven down to 325°F and bake until the custard is set, about 20-30 minutes. Let cool completely at room tempera-ture. Then either serve immediately or store in the refrigerator. Garnish with a dollop of whipped cream and some freshly grated nutmeg, if desired.
Out of This World Turkey BrineBy: Allrecipes.com Servings: 12.
Ingredients2 gallons water 1 1/2 cups canning salt 3 tablespoons minced garlic 1 tablespoon ground black pepper 1/4 cup Worcestershire sauce 1/3 cup brown sugar
DirectionsIn a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worces-tershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
FootnotesAlways brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.
TipAluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Wasabi Deviled EggsBy: Robin AsbellServes 6. Total Time: 40 minutes; 20 minutes active.
Ingredients6 large eggs1/4 cup mayonnaise1 teaspoon prepared wasabi paste1/2 teaspoon salt1 tablespoon pickled ginger slices, minced1/4 cup sliced water chestnuts, minced1/4 cup sliced scallions1/2 teaspoon smoked paprika or regular paprika PreparationPut eggs in a medium saucepan and cover with cold water. Put over high heat and bring to a full, rolling boil. Cover and take off the heat, and let stand for 15 minutes. Drain, then rinse with cold water and chill. Placing the eggs on their sides to chill will help center the yolks.
Peel the eggs and cut each in half lengthwise. Scoop out the yolks into a medium bowl. Mash the yolks thoroughly, then stir in the mayon-naise, wasabi, and salt. Add the ginger and water chestnuts and mix well. Transfer the mixture to a quart-sized plastic bag, then cut the corner to make a half inch hole. Squeeze the bag to fill each egg half with a generous mound of filling. Garnish each with scallions and a sprinkle of smoked paprika. Chill until time to serve.
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2015 Blue QuailPinot Noir
Potter Valley, CA
Super smooth with a wonderful long finish.
A deep color and spicy earthy cola aromas are followed by nicely ripe plum and black cherry
on the palate.
2016 Husch Dry GewurztraminerAnderson Valley, CA
Tempting aromas and flavors of lychee, grapefruit, honeysuckle, apricot, ginger, and jasmine mesmerize your senses.
STAFF PICKSWhat are your favorite Co-op foods?
Friday & SaturdayNovember 17 & 18
15% off Beer* & WineBuy 6 bottles of wine or 22oz beer
and get an additional 10% off!
Mix & Match!*excludes 12oz beer*12oz beer not sold individually
As we wrap up 2017, I am looking forward to a new start and a new year. I am also excited for all the
amazing holiday food - the cookies, pies, hearty soups, the comforting smell of roasting turkey, and, of course, pumpkin everything! The holidays are full of love, and gratitude and I’m very happy that I get to share it with my family members that travel from Canada in December.
We have some wonderful wines that pair perfectly with turkeys, tofurkeys, or roasted veggies. A good standard pairing for a turkey dinner is Pinot Noir. It’s the lightest red wine and a great choice to go with a rich turkey dinner. Pinot Noir’s subtle earthy undertones and often mushroom-inspired flavors surround the fruit features of the wine and tend to show well with the traditional flavors
of turkey and stuffing. If you are not a fan of red wines, and would like to go with a white wine, I recommend a Riesling, or a Gewürztraminer wine. Riesling’s innate flavors of apple, apricot and honey and its clarifying acidity give it a significant pairing edge with the likes of sweet potatoes, turkey meat, and spice-laden or herb-filled stuffing. Gewurztraminer tends to have aromatic gusto and spicy palate appeal that give it a solid standing with turkey and gravy, bringing out the best in both.
Whether you are vegan, vegetarian, or a full-on meat eater, we have everything that you need at the Co-op!
Amanda Slade — Ukiah Natural Foods Co-op Wine Buyer
Product: Velvet Sister, softly ripened goat milk.
Brand: Pennyroyal Farms
What I Love About It: This cheese is so delicious, creamy and rich. I love to enjoy this delight on salt crackers with family and friends - it is always a hit!
Enjoli Rountree — Ukiah Natural Foods Co-op Marketing & Outreach Coordinator
Mike Tilander — Ukiah Natural Foods Co-op Wellness Manager
WORDS ON WELLNESS
Great Whey To Be!
Vacationing in Minnesota last July was again a wonderful experience. Those Minnesota summer skies are just simply indescribable. The puffy white
clouds that decorate the sky, contrasted with the lustrous blue, always amazes and thrills me. Rainy Lake’s vastness and sublime beauty is a pure treasure that I enjoyed several times with our daughter and grandkids. The region I grew up in right next to the Canadian border is a land of magnificent natural settings. We, in this region, continue to be blessed with such a diverse array of natural beauty and divine scenery. I have tried through the years to never forget and try to continue to experience the sense of awe and wonder of
the natural world that I enjoyed as a child. That wide-eyed innocence, curiosity, and joy as I watched a Minnesota rainstorm through the window as a six-year-old is still fresh in my mind.
We recently introduced into the wellness department the first Certified USDA Organic, Non-GMO Project Verified, and American Humane Certified whey protein powder ever produced. Garden of Life has contracted with a consortium of eleven farmers in Del Norte County near Crescent City as the suppliers of this great product. The whey is from California grass fed cows and the animals average only one per acre which is beneficial for preserving carbon in the soil and not having it released into the atmosphere. This extended family of dairy farmers has been committed to organic grass-fed farming since the early 1900s. The cows live in their natural outdoor habitat roaming and feeding in bright green pastures. The whey is produced using low temperature, is micro filtered, non-denatured, and acid free with additional probiotics added to aid digestion. The product comes in five flavors. There is strawberry, vanilla, chocolate cacao, chocolate peanut butter, and lightly sweet
with no stevia. This group of dairy farmers is also the chief suppliers of the milk for the delicious Rumiano family organic cheese from Crescent City that the Co-op sells in our cheese department.
The winter season is quickly approaching and it is time to tune up our immune systems. The herb Astragalus has been shown to tone the immune system by benefiting the thymus gland, bone marrow, and spleen which produce the white blood cell infantry that attacks pathogenic invaders. Wild oregano oil is a potent ally for the immune system as it has been shown to exhibit antimicrobial, antiviral, and antibacterial actions. Incidentally it is also an often-used option for bad breath! The liquid is pungent and wickedly strong and also wonderfully beneficial for teeth and gum health. Olive leaf extract is a widely known option to aid immunity that has been used for centuries. Elderberry, vitamin C, echinacea, goldenseal, and Umcka are solid choices to help ward off those nasty winter bugs. Probiotics are a superb choice to ramp up your immune system with research confirming that microflora are responsible for around seventy percent of immune response.
15% OffAll Body Care Products
Saturday , December 16thstock up on handmade soaps,
organic lotions, luxurious bath soaks& scintillating shave creams...
to give and to receive.
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To date, UNF carries
4,853 non-gmo verified products
labeled on our shelves.
Jeffrey Wankel — Ukiah Natural Foods Co-op Assistant Produce Manager
WHAT’S NEW IN PRODUCE
As our community comes together during this holiday season, we are reminded how much we love this place and all those who live here. It
is heartwarming to witness and take part in the support network helping those affected by the fires.
At the height of the emergency, our largest produce supplier, Earl’s Organic, donated over 1,500 pounds of fresh, organic produce for the Co-op to distribute to firefighters and organizations feeding community members at Ukiah High School and the Elks Lodge. That’s a value of over $2,500. Thank you, Earl’s!
We’re looking forward to getting back to a sense of calm and continuing to work with our network of local farmers to bring you the best organic produce for the holidays. Look for locally grown winter crops such as butternut, pumpkins and delicious delicata squash, beets, onions, carrots and more from farms like Nature’s Tune in Point Arena and
Seely Farm in Upper Lake. These crops are a result of our forward buying contracts with farms established at the beginning of 2017. We’re very pleased with the success of these contracts and hope to expand them in 2018.
As 2017 winds down we look back on an extremely successful year with the MendoLake Food Hub. Midway through October 2017, total Food Hub purchases are over $43,000 and we are vastly exceeding 2016’s purchases of around $30,000. There is much to be excited about as we move forward in our commitment to offer more local produce to Co-op customers.
We will continue to support our local community every day with our cooperative model, healthy local foods, and great place for community members to work. We wish everyone a safe and healthy holiday season.
We’re here for you, Mendocino County!
Ingredients1 cup sugar1/2 cup waterIce1 cup fresh blood orange juice, 4 to 6 oranges1 cup fresh lemon juice, 6 to 8 lemons3 cups club soda or water1 lemon1 blood orangeFresh mint sprigs, for garnish
DirectionsIn a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool slightly.Fill a pitcher with ice and pour in the juices, simple syrup and club soda. Slice the lemon and blood orange into rounds and place them in the pitcher. Stir and pour into glass with ice. Garnish with mint.
blood orange lemonade
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wrappedAt the Co-op, we’re
always looking for new ideas to simplify and find inspiration during
the holidays. This year we’re discovering ways to reduce the time, money, and resources
used to wrap gifts for family, friends, and colleagues. We’re
also trying to reduce the amount of paper and cardboard that ends
up in the recycling bin when everything is said and done.
The Japanese practice of furoshiki for wrapping gifts dates back centuries when it was a way to transport everyday items like clothing or food for the workday - a prelude to the modern day lunch box. All it requires is a piece of fabric that is preferably square and a few tips to get started.
We used cloth napkins, rectangular dish towels, and small linen tablecloths, all of which are considered part of the gift and can be reused as a wrap or put into household use. Vintage scarves or leftovers from sewing or craft projects also work well. Just look for fabric that has nice corners, since corners are visible, and isn’t too thick, which makes tying more difficult. Add some seasonal greenery and a gift card and you’re set – no wrapping paper, tape, or ribbon. And no waste, either!
Visit the Co-op website for a chart of more wrapping instructions.http://tinyurl.com/wrap17
& unwrapped When the holidays are over, put all those leftover cardboard boxes to work in the garden. Sheet mulching is simply laying down a
layer of cardboard over the weedy area, then covering with a layer of compost or wood chips. The winter rains will water it all in. Come spring, weeds will be composted into the soil.
furoshiki how-to:
place your object in the middle of the cloth
tie the left & right corners together
tie the remaining two corners together
your gift is ready for giving!
Lisa Ludwigsen — Ukiah Natural Foods Co-opMarketing & Outreach Manager
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BOARD OF [email protected]
Win StilesPresident
Adam GaskaVice President
Terry d’SelkieSecretary
Clifford PaulinTreasurer
Paco Jordan
Elaine Boults
John Bailey
Liesha Boek
Steven Oliveria
INTERESTED IN HOWTHE BOARD WORKS?
Ukiah Natural Foods Board of Directors meets the third Monday of each month at 6:00pm. Meetings take place at the Co-op Annex, located at 749 ‘C’ South State Street. Meeting agendas are posted on the Co-op website and at the front of the store.Board meetings are open to all members. Members are invited to speak during the Owner Forum portion of the meeting. Closed sessions are not open to members. Each Co-op membership includes one member and designated cardholder(s). Only members are permitted to attend meetings.Help keep the cooperative model alive and growing by joining the Co-op today!
WE ARE
7,022MEMBER-OWNERS
STRONG
Ask Mendocino County native Gina Caito what she likes most about living in Ukiah and she’ll reply, “The friendly, small town, good community
and being close to family.” She adds, “I grew up on the coast, so not that far away, and I love living here in Ukiah.”
Gina is the co-owner of La Tre, a women’s and men’s clothing boutique with stores in Ukiah and Fort Bragg. She stops into the Co-op almost daily to shop and share a smoothie with her 2-year old daughter, Zosia. Their regular smoothie order is a Berry Blast with Vital Greens split into 2 cups. Her son, Robert, just started school.
“My kids ask to go to the Co-op. They love the smoothies, of course, and they also love
everyone here at the Co-op. I appreciate the fantastic produce and, contrary to what some people think, prices are often lower than other grocery stores in town. You can shop a lifetime at other stores and feel like a stranger. The friendly folks at the Co-op make shopping a pleasure.”
Gina also points out that the Co-op sells her husband, Jake Fetzer’s, Masut Pinot Noir. There are a lot of overlapping layers of community at the Co-op. Gina’s shops, which she co-owns with her sister, Nicki Urbani, and mother, Elaine Girelli, are located at 201 S. School Street in Ukiah and 363 N. Franklin in Fort Bragg.
customer spotlight
Gina Caito and Zosia
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what’s happeningNovember & December 2017
Saturday, November 4Gluten-Free for the HolidaysStore Tour with Candis Richards10:00 am - 11:00 amUkiah Natural Foods Co-op721 South State Street, UkiahFREE EVENTPlease RSVP at www.ukiahcoop.com or Customer Service at 462-4778.
Tuesday, November 7Healthy Eating on a Budget:Soups, Stews, and Cold Weather FoodsCo-op Outreach Partnership Series with Coyote Valley Casino12:00 pm - 1:00 pm Coyote Valley Gym Kitchen455 Coyote Valley Blvd, Redwood ValleyFREE CLASSPlease RSVP at www.ukiahcoop.com or Customer Service at 462-4778.
Tuesday, November 7Farmer Taste Test 3:30 pm - 6:30 pmUkiah Natural Foods Co-op721 South State Street, UkiahVisit with a local farmer & have a tasty sample!
Wednesday, November 8Perfect Pie Crusts - A Mystery No More!with Win Stiles6:00 pm - 7:30 pmCo-op Annex 749 C. South State Street, UkiahNon-Members $10, Members $5Please RSVP at www.ukiahcoop.com or Customer Service at 462-4778.
Friday, November 1715% Off All Beer & WineBuy 6 or more and save an extra 10%!Any combo of wine or 22 oz. beer. *excludes 12 oz. beer. *12 oz. beers not sold individually.
Saturday, November 1815% Off All Beer & WineBuy 6 or more and save an extra 10%!Any combo of wine or 22 oz. beer. *excludes 12 oz. beer. *12 oz. beers not sold individually.
Monday, November 20Board of Directors Meeting 6:00 pm749 C. South State Street, UkiahAll member-owners are invited to attend. For a copy of the meeting agenda, go to ukiahcoop.com or look on the Co-op event board on the day of the meeting.
Tuesday, November 21Healthy Eating on a Budget:Stay Healthy and Active with the Seasons Co-op Outreach Partnership Series with Coyote Valley Casino12:00 pm - 1:00 pm Coyote Valley Gym Kitchen455 Coyote Valley Blvd, Redwood ValleyFREE CLASSPlease RSVP at www.ukiahcoop.com or Customer Service at 462-4778.
Thursday, November 23Store closed for Thanksgiving
Tuesday, December 5Healthy Eating on a Budget:Healthy Holidays Co-op Outreach Partnership Series with Coyote Valley Casino12:00 pm - 1:00 pm Coyote Valley Gym Kitchen455 Coyote Valley Blvd, Redwood ValleyFREE CLASSPlease RSVP at www.ukiahcoop.com or Customer Service at 462-4778.
Tuesday, December 5Farmer Taste Test 3:30 pm - 6:30 pmUkiah Natural Foods Co-op721 South State Street, UkiahVisit with a local farmer & have a tasty sample!
Saturday, December 1615% Off All Body Care
Monday, December 18Board of Directors Meeting6:00 pm749 C. South State Street, UkiahAll member-owners are invited to attend.For a copy of the meeting agenda, go to ukiahcoop.com or look on the Co-op event board on the day of the meeting.
Sunday, December 24Christmas EveStore closes at 5 pm
Monday, December 25Christmas DayStore closed
Monday, January 1Store open regular business hours