1

co-op beetMARCH/APRIL 2018MARCH/APRIL 2018

A natural foods cooperative since 1976

721 South State StreetUkiah, CA 95482

707 462-4778 Store707 467-9720 Annexwww.ukiahcoop.com

e-mail: UNF@ukiahcoop.com

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, Jesse Carlstedt, Libee Uhuru,

Haley Moore

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!

2

TABLE OF CONTENTS

Message From Lori . . . . . . . . 3

New on Our Shelves . . . . . . . 4

The Board Room . . . . . . . . . . 5

Classes at the Co-op . . . . . . . 6

Fresh Bounty . . . . . . . . . . . . . 7

New Farmers, New Endeavors 8

Co-op Recipes . . . . . . . . . . 9-10

The Sip Specialist. . . . . . . . . 11

Words on Wellness . . . . . . . 12

Customer Spotlight . . . . . . . 13

Candidate Statements 14 - 15

Co-op Calendar. . . . . . . . . . . 16

As we appreciate longer daylight hours and await spring, we are itching to start working outside and preparing for the growing season. The Co-op offers a great selection of garden seeds and local organic plant starts to get your garden going. I enjoy watching the amazing NCO Gardens Project community gardens located near the Co-op. It’s great to see families working together, getting plots ready for their harvest treasures. Ukiah is so fortunate to have the NCO Gardens Project supporting our community!

Three Board of Director seats are open for election, each for a three-year term. In this edition of the newsletter you’ll meet the six candidates. In-store voting will take place during the month of March, with a voting station at the Customer Service counter. Member-owners who cannot come to the store can request a paper ballot mailed to the address on record. Results of the 2018 election will be announced at our annual member meeting and party on Saturday, April 21, on our website, and in the store. We encourage all our members to become involved in this important voting process.

Member-owners and shoppers are the heart of our Co-op. We work diligently to support the needs and interests of our shoppers and try to understand the needs in our community. In turn, we offer you the best customer care and service for a positive shopping experience. Membership is a critical component of the cooperative business model and we need to make sure we are meeting member-owners’ needs. Without our 7,138 members we would not exist!

We continue to forge ahead with the two-story 4,500 square foot addition to the north side of our building that will focus on deli food and food service. At this time, we do not have a timeline for when this project will begin. I will keep you posted on the progress.

The strong support of our Co-op membership is what sets us apart from other businesses. Together we have built the foundation of this trusted marketplace of goods and services in which everyone has access to healthy food.

Lori Rosenberg — Ukiah Natural Foods Co-opGeneral Manager

GREETINGS FROM THE GENERAL MANAGER

Terra Sávia Winery 14160 Mountain House Road Hopland, CA 95449

Enjoy Terra Sávia Wine • Food by: Croux & Company Music by: Back Porch Project

Annual Member Meeting & Party!Saturday, April 21•4:30 pm - 8:30 pm• $10; Children under 12 free

Seating is limited to six per party. RSVP at Customer Service or at ukiahcoop.com today! Meet new board members, enjoy a great meal, and visit with friends and neighbors!

3

4

Seb Strzelecki — Ukiah Natural Foods Co-op Grocery Manager

It is my responsibility to ensure that Co-op shoppers have an assortment of local, organic, non-GMO, and sustainably produced products that also offer good value. In a store with limited shelf space these parameters can create a sometimes-intense balancing act. When I say limited space, I mean both on the retail floor and in the store’s very small back stock area. Each time we bring in even one more item, we have to figure out where on the sales floor the item will go, as well as how it will fit in the warehouse.

There are many requirements to consider before bringing in new items. First and foremost, does the item conform to

our merchandising policy? This policy encompasses criteria such as being free of known GMO ingredients, artificial colors, flavors, or preservatives. It should also be sustainably sourced when applicable. Beyond this, we ask: Is this item different from other items in the same category? Is it a good value? Is it local (within 200 miles of our store)? And, of course: Does it taste good!

Customers often wonder why we’ve removed an item from our shelves. There are several possible reasons. It may have expired and we then realize it is a very slow seller; our distributor may have discontinued the item; or the producer may have stopped making the item. Another possibility is that we have

chosen to stop carrying the item in order to make room for a new item that we think our customers will like or have requested.

There are obviously many factors that go into the decision-making process to vet new items or remove current inventory. Everyone has their favorite products, myself included, so it can be frustrating to find that something is no longer available. If you find that a favorite item isn’t available I encourage you to ask a staff member about it or fill out a green customer message card, which I review and reply to daily. Our intent is not to remove anyone’s favorite item but to continue to offer new and exciting high-quality products that we feel our shoppers will appreciate!

One of the most exciting parts of managing the Co-op’s Grocery department is determining which products to carry. It is also one of the more challenging parts of the job.

Sugar-free bacon is the newest addition to the Co-op’s selection of Keller Crafted Meats thanks to requests from our Paleo shoppers. The Co-op carries an assortment of Keller Crafted Meats sausages, bacon, and uncured beef hotdogs.

Hoskins Berry Farm Blackberry Vinegar is produced by a Demeter® Certified Biodynamic farm in Philomath, OR. A 2013 Good Food award winner, this vinegar is great for a simple salad dressing paired with a nice olive oil or can be more creatively used as a glaze for pork tenderloin if slightly reduced to a thicker consistency.

5

THE BOARD ROOM

Spring is the busiest season of the year for the Board of Directors. Here’s a shortlist of what we will be doing this spring:

Elections! We will be holding elections for three vacant board seats, and then getting new Board members up to speed. This year’s election

will be a particularly busy one for us because there will definitely be vacant seats. Long-time Board members Terry d’Selkie, Paco Jordan, and Adam Gaska have announced that they will not run for re-election.

Elections will take place March 1-31. If you are a Co-op member, please read the candidate statements in this issue or on Ukiah Natural Foods’ website, www.ukiahcoop.com, and be sure to place your votes in the store.

Board Self-EvaluationThe board has instituted a process for continuous improvement of its performance by annually evaluating how it has performed

in the past year. This is new for us, and an important process for the board to do the best job possible.

Review Annual ItemsWe will review the General Manager’s 2018 Operational Plan. We will also review and approve the year-end patronage dividends for our member-owners.

Whew! And those are just the big items! We are always working on a list of regular items that we look forward to tackling in 2018.

Win Stiles — Ukiah Natural Foods Co-op Board President

Cast your vote!

2018 Board ElectionsThis year, Ukiah Natural Foods’ annual Board of Directors elections are taking place from March 1-31.

Six candidates are running for three open seats.

You can find candidate statements on pages 14-15 of this issue, at Customer Service, or on the Co-op website at www.ukiahcoop.com.

Voting takes place at the Customer Service counter inside the store.Member-owners who are not able to visit the store can request a ballot be mailed to the address on

record by contacting membership@ukiahcoop.com.

WHO CAN VOTE:Each member account is owned by one individual and only that individual may vote.

That person is called the account owner, or the member of record.Cardholders do not participate in the Board elections.

To vote in the 2018 election, the membership must have been activated by January 31, 2018.

Election results will be announced online, at the store, and at the Co-op annual meeting & party onSaturday, April 21 at Terra Sávia Winery in Hopland.

Voting is an important right and responsibility of Co-op member-owners. Please take the time to vote! 5

6

at the co-op

Register for a class today!

Contact Customer Service at 707-462-4778 or register online at ukiahcoop.com.

Want to teach a class or have topics of interest?

Call 707-462-4778 ext. 115 or email outreach@ukiahcoop.com.

Class Cancellation Policy:

If cancellation is within 48 hours of class time, a credit toward future classes will be issued.

BEST BRAIN POSSIBLE CO-OP WELLNESS CLASS Wednesday, March 76:00 pm – 7:30 pmNon-Members $10, Members $5Co-op Annex749 C. South State St., UkiahINSTRUCTOR: DR. RICHARD FOURZON

Enhance memory and decrease the risk of dementia as you age with the five key strategies that neuroscience shows we can do for ourselves.

The risk of dementia by the age of 71 is one in seven people, and then doubles every five years. Neuronal damage beginsto accumulate years before obvious cognitive deficits begin to show. Come learn what steps you can take now to enjoy life with the best brain possible as you age.

HEALTHY EATING ON A BUDGET DELICIOUS & BUDGET-FRIENDLY BULK BASICS CO-OP OUTREACH PARTNERSHIP SERIES WITH COYOTE VALLEY CASINO Tuesday, March 1312:00 pm – 1:00 pmFREE CLASSCoyote Valley Gym Kitchen455 Coyote Valley Blvd., Redwood ValleyINSTRUCTOR: CHRIS JEPSON

Cooking from the bulk department can save you money and time. With some planning ahead and a few easy tricks you can spend less on ingredients, make fewer trips to the grocery store, spend less time cooking, AND put delicious healthy meals on your table!

FOOD WITH FRIENDSA HEALTHY GUT PART II:THE MICROBIOME AND YOUCO-OP OUTREACH PARTNERSHIP SERIES WITH ADVENTIST HEALTH, UKIAH VALLEYTuesday, March 2012:00 pm – 1:00 pmFREE CLASS404 E. Perkins St., Ukiah

Your microbiome is an essential component of digestion. When your gut flora are out of whack you can have a variety of gastrointestinal complaints including gas, bloating, constipation, and diarrhea. They can also affect your ability to manage your weight, the strength of your immune system and more. This class will address specific conditions influenced by an imbalanced microbiome and discuss foods you can eat to help restore and maintain a healthy gut.

LACTO-FERMENTATIONCO-OP COOKING CLASSWednesday, March 216:00 pm – 7:30 pmNon-Members $10, Members $5Co-op Annex749 C. South State St., UkiahINSTRUCTOR: CHRIS JEPSON

Fermented foods are an ancient, healthy, inexpensive, and delicious addition to any diet. What many people don't realize is that they are also incredibly easy to prepare! In this class you will learn the basics of lacto-fermentation while getting some hands-on experience and eating lots of tasty samples.

CBDs & YOUCO-OP EDUCATIONAL TALK Wednesday, April 116:00 pm – 7:30 pmFREE EVENTCo-op Annex749 C. South State St., Ukiah PROVIDED BY: FRED MARSHALL

Wondering about CBDs? What are they? How can they be used?

Fred Marshall, owner of CBD Mendo Handcrafted Tinctures, will help make sense of CBDs in this educational talk.

Fred will discuss:• The health benefits of CBDs • Why maximum bioavailability and absorption is important.• The importance of sourcing the best and purest ingredients. • How to compare and evaluate CBD products and delivery systems in order that you may know which is the best product for you.

In anticipation of the 2018 harvests, the Co-op produce department is working to bring as much local produce as possible to Co-op shoppers.

In 2017, we were able to lock in high quantities of top-selling local, organic produce by expanding our relationship with the MendoLake Food Hub. The Food Hub simplifies ordering by compiling all information about availability in one location. That ease of ordering helped us to purchase nearly $50,000 of local, organic produce in 2017. That’s $20,000 over 2016!

Bringing new farms online is another exciting development. We’re happy to now be doing business with Fortunate Farm and the School of Adaptive Agriculture, among others. And

the expansion of forward contracts continues to add value and promise to our 2018 planning.

Simply put, forward contracting is a pre-planning process that assures farmers the sale of their produce for a predetermined price, allowing them to confidently increase their volume of planting. They can then increase their yields, sales, and, hopefully, profits. The Co-op started with three forward contracts in 2017. The contracts were made with relatively large farms, and though the learning curve provided a few challenges, we had great success!

In 2018, our goal is to enter into forward contracts with at least 10 farms, creating diverse contract sizes and collaborating

closely with the Food Hub to ensure organic or Mendocino Renegade certification. We are also planning to expand the monthly Farmer Taste Test demos in order to introduce our local growers to shoppers. We love hosting farmers in our store!

In January, I attended the Food Hub’s Farmers’ Planning meeting to discuss needs, including forward contract opportunities, for the coming year. February 6th Annual Farmers’ Convergence was refreshing and inspiring, as usual. It’s all very exciting!

It feels great to be part of the effort to expand agricultural offerings to Mendocino County residents and beyond.

Libee Uhuru — Ukiah Natural Foods Co-op Produce Manager

what’s new in produce

Introducing...

It’s easy and absolutely free!

CO OPCA$H

7

Lisa Ludwigsen — Ukiah Natural Foods Co-opMarketing & Outreach Manager

Tucked in a deep valley just west of the Willits grade on Highway 101 is Ridgewood Ranch, a 5000-acre spread owned and occupied since

the 1960s by the Church of the Golden Rule. This pristine valley is now home to a group of innovative farmers, representing a local connection to the national movement of new young farmers. In fact, for only the second time in the last century the US Department of Agriculture reported that the number of farmers under age 35 is actually increasing!

Church of the Golden Rule has always operated in part on the tenets of land stewardship and self-sufficiency, producing a large percentage of their food from the land. The Golden Rule community has found like-minded neighbors in the School of Adaptive Agriculture, the New Agrarian Collective, and Tequio Farm.

Ruthie King is program director of the School of Adaptive Agriculture and a founding member of the New Agrarian Collective. On a warm, sunny winter afternoon, Ruthie was in the orchard checking on 2-day old lambs while Americorps volunteers pruned the apple and Butler cherry trees. Ruthie personifies the new crop of farmers capitalizing on the growing interest in locally raised, organic food – she is city bred, college

educated, and finding immense satisfaction and meaning in working with others to raise food, and build programs and businesses, while teaching others to do the same.

Looking to be a well-rounded resource for beginning farmers, the School of Adaptive Agriculture offers two 12-week residential intensives per year that cover everything from crop planning, to small engine repair, carpentry, and animal husbandry. Students already registered in 2018 will come from

Nigeria, Argentina, and the United Kingdom. Other students, past and present, include health practitioners, caterers, graphic designers, and architects, all looking to create a different life. “We really appreciate the students from other countries and cultures and would love to include more locals. If you know anyone who might be interested please spread the word. We even have scholarships specifically geared to local students.” Many of the graduates of the program have stayed in the area, starting new farms or working on existing farms.

The New Agrarian Collective is a group of farmers working as an integrated whole. Ms. King and Eliot Hartley are humanely and sustainably raising pork, eggs, lamb and wool; Eliot Hartely is also growing grain and baking bread; Joshua Sternbert is growing an acre of mixed vegetables for farmers markets and for sale through the MendoLake Food Hub; and Jes Pearce and Keith Michalak are creating a half acre compost laboratory to research methods of composting all the various waste products (animal waste, crops, and kitchen waste) generated on the farm and then contributing to the fertility of the overall farm. They plan on one day producing potting soil for sale.

Also located at Ridgewood Ranch, Tequio Community Farm grows year-round, fresh, seasonal produce, fruit, and grains on a

compact ¾-acre. Tequio owners, Hunter Flynn and Isabel Quiroz, named their farm after the Mexican concept of a collective work model of community members working with the sole intention of benefitting the place in which they live.

Mendocino County, and Willits in particular, has been a hub of sustainability for decades, with groups like Ecology Action and the Willits Economic Localization Movement leading local and global agricultural efforts. This new group of farmers and activists is building on and deepening the work of improving the health of the local economy and global environment. There is much to look forward to and the Co-op is happy and grateful to be a part of it, including providing Tequio with a Co-op sponsored low-interest farm loan.

Look for produce and meat from the School of Adaptive Agriculture and Tequio Community Farm on the Co-op shelves. All are Renegade Certified and/or certified organic.

Isabel Quiroz and Hunter Flynn of Tequio Farmsampling their produce at the Co-op

Program director Ruthie King and a newborn lamb

8

10

Green Garlic SoupRecipe provided by: www.fullbellyfarm.com Serves: 2

Ingredients1 bunch of green garlic½ pound potatoes2 medium onions¼ pound butterSalt2 quarts chicken or vegetable stock

PreparationClean the garlic and peel away any tough outer leaves. The rest of the green leaves are fine to use.

Chop the garlic. Peel and chop the potatoes into 1/2-inch cubes. Peel and chop the onions into small dice.

Melt the butter in a heavy-bottomed pot, add the onion and cook slowly until translucent and tender. Salt, and add the garlic and pota-toes. Cook these together for 5 minutes, then pour in the stock and bring to a boil. Lower the heat to a simmer and cook the soup until the potatoes are tender.

Check the seasoning. Serve either chunky or pureed.

Spring Onion FrittataRecipe provided by: www.loveandlemons.com Serves: 2-3 as a main course, 4 as a side

Ingredients6 eggs¼ cup water or milkOlive oil, for the pan3-4 thin spring onions, chopped small, plus slice a few into thin vertical strips½ cup chopped asparagus tips

1 garlic clove minced½ cup frozen peas, thawed¼ cup fresh mozzarella pieces¼ cup crumbled feta¼ cup chopped tarragonSalt & pepperA few pinches of red pepper flakes

PreparationPreheat your oven to 375ºF. In a medium (8-inch) cast iron or ov-en-safe non-stick skillet, lightly sauté the chopped onions & asparagus pieces in olive oil, salt & pepper. Remove from the pan after just a few minutes. Blend the eggs, garlic, water, salt and pepper in a blender until combined and lightly foamy.

Wipe out the skillet you used previously and coat it with olive oil. Pour in the eggs and add half of the veggies and half of the cheeses. Put the skillet in the oven, and bake for 8-10 minutes, or until the frittata begins to set but is still uncooked on top. Carefully, (without moving the skillet around too much), add the rest of the veggies and the cheeses. Continue to bake for another 10-15 minutes or until the edges of the frittata are golden brown and the eggs are set. Top with chopped tarragon, a grind of pepper and a few red pepper flakes. Let cool before slicing.

Roasted Carrots with Feta and DillRecipe provided by: www.neighborfoodblog.com Serves: 4

Ingredients1-pound carrots, scrubbed clean and sliced in half lengthwise if they’re thick¼ cup olive oil2 Tablespoons red wine vinegar2 teaspoons honey1 teaspoon Dijon mustard¾ teaspoon Kosher saltFresh ground pepperFetaDill

PreparationPreheat the oven to 400ºF. Line a sheet pan with foil.

In a sealed jelly jar, combine the olive oil, red wine vinegar, honey, Dijon, and salt. Seal and shake until well combined. Line the carrots on the pan and toss them with half the olive oil mixture. Roast for 30-40 minutes, flipping half way through. If your carrots are small and thin they will take less time, fatter carrots will take longer.

Remove the carrots to a plate and toss with the remaining oil mixture. Sprinkle with black pepper, feta, and dill. Serve warm.

Strawberry ShrubRecipe provided by: www.thejoykitchen.com Serves: 2 Ingredients1 cup sliced strawberries1 cup granulated sugar1 cup red wine vinegar1 handful mint leaves

PreparationCombine all ingredients in a medium bowl. Using a potato masher or a wooden spoon, mash the berries so they release their juices. Stir until the sugar has mostly dissolved and refrigerate overnight.

The next day, remove the mixture to a saucepan and heat gently over medium-low heat. Do not bring to a simmer--you simply want to heat the mixture to coax the sugar to dissolve.

Strain the shrub through a fine mesh strainer. If desired, strain again through a coffee filter. Refrigerate.

Use to flavor water or sparkling water, make cocktails, or top ice cream or shaved ice.

11

Spring is one of the best seasons, no matter where you live. In Ukiah we usually have a short spring and jump right into summer, but I am going to

hang around in this spring weather a little longer and talk about some good options for spring beers and the foods you may consider pairing with them.

When I think of spring I think of wildflowers blooming, warm but crisp weather, and fresh smelling air. So first we are going to look into some crisp and clean American pale ales and some accompanying flavor profiles. These brews are bold, herbal, and citric, with a milder malt character and heavy use of flavorful hops. This leads to beers bursting with hop driven notes of citrus, resin, and tropical fruits. Some of

my favorites include Deschutes Fresh Squeeze out of Oregon; Ninkasi Pacific Rain, also from Oregon, and Hop Bullet from Sierra Nevada,

based in Chico. Great food choices for these brews include aged/hard cheeses, fried foods, burgers, and deli sandwiches.

Next we head to sour, tart, and funky beers! Some sour beers show rustic, earthy, and winey notes, light and elegantly acidic, darker and vinous and, last but not least, funky and sour. Goses and Berlinner Weisbiers tend to be light bodied, refreshing and crisp, softly tart, brightly fruity, and lacking funky character. Some of my favorites in this category are Anderson

Valley’s Watermelon Gose and Blood Orange Gose, Stone Brewing Company’s Tangerine Express IPA, Hop Valley Citrus Mistress IPA, Founders Green Zebra Watermelon and Sea Salt Gose, Sierra Nevada Tropical Torpedo, and Calicraft The Bay Tropical IPA .

For the funky sours we have Firestone Krieky Bones Wild Sour Cherry Ale, 10 Barrel Brewing Raspberry Sour, and 10 Barrel Cucumber Sour. These strange fruity beverages pair well with rich meat, wild game, mussels, clams, oysters, and of course a funky cheese or two to go with that wild sour!

STAFF PICKSWhat are your favorite Co-op products?

Product: Leilani Whipped Shea Butter

Brand: Ohana Organics

What I Love About It: Handmade in Humboldt by a Hawaiian transplant, this luxurious crème absorbs right away. The floral scent is heavenly and takes me back to sweet childhood memories.

Hayley Moore — Ukiah Natural FoodsCo-op Utility Clerk

Jesse Carlstedt — Ukiah Natural Foods Co-op Beer Buyer

*Rosé & white wine sale excludes all sparkling wine. Buy 6 bottles or more and save; includes all wine.

15% Off All

Rosé & White Wines

Friday & Saturday March 30 & 31

Save even more!

Buy 6 or more bottles and save an extra 10% off any

combo of wine.

Two Day Sale!

Friday & Saturday March 30 & 31

Friday & Saturday March 30 & 31

Friday & Saturday March 30 & 31

Mike Tilander — Ukiah Natural Foods Co-op Wellness Manager

WORDS ON WELLNESS

I’ve been fascinated and intrigued by the process of anticipation for quite some time. I think most folks aren’t aware that they can dramatically influence their

life experiences positively from situation to situation and moment to moment by how they approach anticipating. If, for example, you are going to attend a meeting and anticipating it with thoughts of dread, and worry, chances are that it won’t go well because of the negative energy you are creating. Say you approach that meeting with thoughts of positive, optimistic, enthusiastic, and eager anticipation; you may find yourself pleasantly surprised with how well it goes.

The word inflammation usually conjures up images of joint, knee, hip, or back pain.

Inflammatory issues in the body can also negatively influence the brain, heart, linings of capillaries, arteries, stomach, intestines, and other organs as well as other body parts, including the skin. Numerous health professionals consider inflammation to be a national epidemic. Remember that anything that ends in “it is,” such as arthritis, is inflammation. The list of food culprits behind this epidemic is long and all exhibit pro-inflammatory activity. Examples include flour, sugar, breads, baked goods, crackers, fast food, fried foods, ice cream, and soda, to name just a few. In other words, many of those things that taste good and are fun to eat! Anti-inflammatory choices include blueberries, chia seeds, coconut oil, walnuts, veggies, most fruits, flax, and bone broth, in addition to many other options that also can be fun to eat. The good news is that there are plenty of other proven natural anti-inflammatory products that can be ingested to help stave off inflammation. They include turmeric and its curcuminoids, ginger, boswellia, holy basil, oregano, fish oils, alpha lipoic acid, quercetin (generally extracted from onions), and zinc as well as many other choices. Obviously, we want to

enjoy our foods, but it seems that a bit of moderation with the goodies is appropriate. My wife limits me to a few cashew cookies and one brownie after dinner and I am good to go. Besides, I tried pouting but it didn’t work! Developing healthy and balanced eating habits while adding anti-inflammatory adjuncts at times seem to be a safe bet to keep the inflammation epidemic away from your door.

Positive anticipation can be employed with anything and everything in your life. It takes practice to change a mindset from habitually anticipating life coming at you and trying to prepare for it from a negative viewpoint. Each time I venture out into nature I focus my thoughts on positively, eagerly, enthusiastically, and optimistically anticipating what I expect to experience. My adventures in the wilderness through the years have generally been phenomenal. I attribute that to preparing my thought process and setting my positive anticipatory expectations about what I want to experience. In everything you do, attempt to anticipate negatively less, and anticipate positively more! Try it and see the results for yourself.

Anticipation

Earth Day Bulk Sale!22% Off All Bulk*All bulk edibles including bulk foods, coffee, tea, and herbs.

Sunday, April 2212

Mark Saavedra’s life overlaps with Ukiah Natural Foods in many ways. From an early age, Mark was a conventional grocery store

employee. Over the years he worked his way from courtesy clerk to cashier to produce manager, and then led production crews with national grocery chains from Crescent City to San Jose.

In 2015, Mark started working at Ukiah Natural Foods and was “surprised by the diverse, friendly, and outgoing people,” he shares. “Everyone seemed like part of a wheel that was turning in the same direction. At other places I’d worked it was clear that no one wanted to be there. The Co-op was very different.”

Mark soon noticed his eating habits changing. “I got really turned on by the food at the Co-op. The best thing for me was the Bulk

section – especially the great coffee and best peanut butter I’d ever tasted. I went from starting my day with Folgers Crystals to grinding fresh beans every morning.” He also learned about organic food production, including concerns about GMOs.”

But cutting hair was in Mark’s blood. His mom cut hair at home when he was a kid and Mark knew he wanted to open a barber shop. “The Co-op let me work flexible hours while I was in barber college, and even when I first started my business. I had other support too, like trading haircuts with a former Co-op staffer who is a graffiti artist and did all the artwork for the business.”

Mark still shops at the Co-op and now spends his days with his customers at Airport Barber Shop, located at 1360 S. State Street. He’s open Tuesday-Saturday from 9am-5pm, and makes evening appointments.

customer spotlight

Mark Saavedra

BOARD OF DIRECTORSboard@ukiahcoop.com

Win StilesPresident

Adam GaskaVice President

Terry d’SelkieSecretary

Clifford PaulinTreasurer

John Bailey

Liesha Boek

Paco Jordan

Steven Oliveria

13

Ukiah Natural Foods’ Community Grants Program awarded $17,500 to the following local nonprofits: Court Appointed Special Advocates of Mendocino and Lake Counties, Mendocino County Soccer Academy, NCO Gardens Project, Manzanita Services, Tapestry Family Services, Willits Seniors, Inc., and Plowshares. Look for details of the grants in the store and in the next issue of the Co-op Beet. The Co-op is proud to support one of the International Co-op Principles through this annual grants program.

UNF Community Grants Program

13

14

Elizabeth ArcherMember since: 2013

I came to Mendocino County in June of 2012 and met my now-husband on my third day in town. In short order we got married, bought a house, and had a baby. Together we run Carson and Bees, a local beekeeping operation that sells honey to the Co-op, among other places. We value building community and spending our dollars locally. Suffice to say, our Ukiah roots run deep.

I currently have the privilege of staying home with our one-year-old daughter, Mae, but my professional background is in writing and editing. I volunteer with the Good Farm Fund, which primarily provides small grants to local farmers, and I support the MendoLake Food Hub as both a community member and food producer. I love to cook, and I’m an enthusiastic eater. My interests aren’t purely food-related, though! I’m an advocate for FMEMC, which is working with the hospital to create a family medicine residency program to attract more doctors to our area. I’m also a mentor with the Partnership Scholars Program, which supports high-achieving, low-income students throughout middle and high school and prepares them to attend a four-year university.

I speak Spanish fluently and love connecting with the Latino community, which would be a point of emphasis for me as a Board member. I also enjoy hosting, which over the years has morphed into professional event planning. The Co-op knows how to party, and I want to help!

I appreciate the emphasis the Co-op places on supporting local food producers, and I’m always impressed by its dedication to charitable giving. These are values we share. I am deeply invested in our community’s

health, happiness, and economic viability, and I am excited about the chance to support Ukiah and the greater Mendocino areas as a member of the Co-op Board of Directors.

Leo BucMember since: 2008

My name is Leo Buc, and I am thrilled to have the opportunity to ask for your vote for the Ukiah Natural Foods Co-op Board of Directors. As a longtime environmental and food-justice organizer, I share a fierce commitment to the Co-op’s vision of “a community in which everyone has access to healthy food.” In my experience as a founder of the California School Orchard Project (a program that now grows organic tree fruit in cooperation with students at 300 low-income schools), I’ve developed a skillset that spans professional and agricultural disciplines and is uniquely suited to deepening the Co-op’s involvement in our local food-shed. I am excited for the continued work of creating a co-op that is competitive in an evolving Mendocino business environment, provides a fair and living wage to the employees on which it relies, and serves as a community hub for a diverse membership. I ask for your vote so that, together, we can achieve these goals.

Johanna “Wildoak” CummingsMember since: 1994

Why am I running for the board? The Co-op has been an integral part of our community for over 30 years and I want to help sustain and grow its role. Having a locally-owned food co-op in the heart of Mendocino County is vital for:•Our access to healthy, affordable food for everyone•Supporting local farmers and food producers•Building a viable local economy•Helping to build a vibrant, sustainable communityLooking to the future, I see challenges: The opening of a Costco in Ukiah and changes in the cannabis market could profoundly impact the Co-op. We need to come together to meet those challenges. I want to contribute my time and energy to working with the Co-op Board, staff, members, and our community to keep our Co-op healthy and sustainable.

What experience and perspectives do I bring to this challenge?•A lifelong interest in sustainability, natural foods, and health.•20+ years of experience in strategic planning, business development, communications, alliances, team building, and outreach.•15+ years of experience on three Mendocino County Board of Directors: UNF Co-op, KZYX, and Tree of Life Charter School; served on several committees and helped develop long range plans for KZYX and the Co-op.•Founding member of the Mendocino Organic Network. Helped raise startup funds for 2004 Measure H campaign to ban GMO crops in Mendocino County.Some other experience that could be helpful for my service on the Co-op Board:•Producer and host of Wildoak Living, a radio program on KZYX about sustainable living.

2018 CO-OP BOARD CANDIDATE STATEMENTS

15

•Writer, editor, and translator of books about natural medicine.•Volunteer for the Galbraith Wildlands Preserve in Anderson Valley.•Volunteer coordinator for the Redwood Forest Foundation (RFFI) in 2016.•Supporter of Ukiah Haiku Festival.•Member of Inland Valley Women’s Chorus.

I would be honored to receive your vote! Thank you.

Julia DakinMember since: 2017

Hi, my name is Julia Dakin. I am a farmer, a member representative for the local Farmers Market Association, a business owner, a longtime Co-op shopper, and an advocate for our local food system. I’m applying to be on the Board to contribute a farmer’s perspective as the Co-op continues to expand, with an emphasis on how to thrive while incorporating as many local products as possible.

My work developing Yokayo Roots Farm and Ranch has put me in a unique position to serve the members of the Co-op. We sell at the Ukiah farmers market, restaurants, through the fast-growing Food Hub (including to the Co-op), as well as to weddings which we host at the ranch. With several income streams, we’ve worked to implement creative cross-marketing like asking every wedding we host to have a percentage of their meals sourced from local farms. We have also hosted a handful of Good Farm Fun fundraisers, raising money for the local farmers market food stamp match program, and direct farm grants. Varied experiences like these make me a strong choice for helping with innovative ideas of how the Co-op can diversify as it embarks with the new remodel/addition.

At a recent Food Hub meeting we hosted at the ranch, I learned that just last year the Co-op almost doubled the amount of local produce it sold from sales totals in 2016. That is incredible, but I know that with such small farms making up our local farm scene, it will take continued drive to keep this trend up. Thank you for your support. I hope to make the best of this chance to service our community.

Kate McClatchyMember since: 2017

It would be an honor to serve on the Ukiah Natural Foods Co-op Board of Directors. Truly one of the best things about living in Ukiah is being a member of the Co-op. I am very proud to be part of an organization that actively responds to local disaster relief and recovery and contributes to schools and non-profit organizations through the Community Grants Program. I see service on the board as a way to extend my gratitude and to support an amazing local treasure that serves as an important community resource in so many ways.

I support:•Local food systems•Organic, sustainable farming and food production practices•Eco-friendly business practices•Fair and equitable labor practice•Health, happiness, and wellness for everyone

I embrace:•Commitment to the time, energy, and focus required to serve•Dedication to continuous improvement and innovation in a highly competitive industry•Vision to see the present and to plan for the future in a highly dynamic environment

My professional and personal background includes extensive experience in public education leadership and community activism. I bring expertise in the areas of organizational development, personnel management, community outreach, grants management, communications, facilities development and fiscal oversight. I am particularly excited about potentially serving on the Co-op Board during the upcoming facilities expansion. I also see service on the Board as an opportunity to learn, to represent the interests of our organization and membership, and to connect with the broader community.

Serving on the Board of Directors of a small local food cooperative has been a long-term goal of mine for many years. I am very excited about the opportunity to realize this goal. It is my hope that I will be considered for candidacy and elected to serve on the Ukiah Natural Foods Co-op Board of Directors.

Montana James PodvaMember since: 2016

I am excited and happy to place my name in nomination for our Board of Directors at the Co-op! Each time I enter the store I have an incredible feeling of joyful bliss because all of the employees are smiling, helpful, and friendly...and most all of the members and shoppers reflect these good vibrations, too! Undoubtedly, one reason for this positive “attitude with gratitude” is the high quality organic food and supplements we consume from the Co-op. These allow our minds, bodies, and spirits to function properly in unison with the universe.

My life long experiences as a newspaper delivery boy, lifeguard, pool maintenance foreman, energy specialist, educational & leadership consultant, law clerk to former justice William O. Douglas at the SCOTUS, professor of constitutional contract law at Empire College School of Law, caregiver/orderly in a convalescent hospital, bartender, bed & breakfast innkeeper, substitute teacher, and constitutional rights defense attorney have enabled me to enjoy having three wonderful children who have blessed me with two healthy eating granddaughters!

Besides picking up litter along Highway 101 Sonoma-Mendo border, I also serve on the Bob Harrah Senior Center Board of Directors and on the Mendocino County Democratic Central Committee when I lived in Willits.

If elected, I will do my best to ensure quality local organic produce and supplements are available at economically competitive prices with the internet and large box less service retail and wholesale stores.

161

Tuesday, March 6Farmer Taste Test3:30 pm – 6:30 pmUkiah Natural Foods Co-op721 South State St., UkiahVisit with a local farmer & have a tasty sample!

Wednesday, March 7Best Brain Possible with Dr. Richard Fourzon6:00 pm – 7:30 pmUkiah Natural Foods Co-op Annex749 C. South State St., UkiahNon-Members $10, Members $5RSVP at ukiahcoop.com or at Customer Service at 462-4778.

Tuesday, March 13Healthy Eating on a Budget with Chris JepsonCo-op Outreach Partnership Series with Coyote Valley Casino12:00 pm – 1:00 pmCoyote Valley Gym Kitchen455 Coyote Valley Blvd., Redwood ValleyFREE CLASSRSVP at ukiahcoop.com or at Customer Service at 462-4778.

Monday, March 19Board of Directors Meeting – 6:00 pm749 C. South State St., UkiahAll member-owners are invited to attend. For a copy of the meeting agenda, go to ukiahcoop.com or look on the Co-opevent board on the day of the meeting.

Tuesday, March 20Food with FriendsCo-op Outreach Partnership Serieswith Adventist Health, Ukiah ValleyA Healthy Gut Part II:The Microbiome and You12:00 pm – 1:00 pm404 East Perkins St., UkiahFREE CLASSRSVP at ukiahcoop.com or at Customer Service at 462-4778.

Wednesday, March 21Lacto-Fermentation with Chris Jepson6:00 pm – 7:30 pmUkiah Natural Foods Co-op Annex749 C. South State St., UkiahNon-Members $10, Members $5RSVP at ukiahcoop.com or at Customer Service at 462-4778.

Friday, March 3015% Off All Rosé and White Wines *sale excludes all sparkling wine. Saturday, March 3115% Off All Rosé and White Wines *sale excludes all sparkling wine. Tuesday, April 3Farmer Taste Test3:30 pm – 6:30 pmUkiah Natural Foods Co-op721 South State St., UkiahVisit with a local farmer & have a tasty sample!

Wednesday, April 11CBDs & You Co-op Educational Talk6:00 pm – 7:30 pmUkiah Natural Foods Co-op Annex749 C. South State St., UkiahFREE EVENTRSVP at ukiahcoop.com or at Customer Service at 462-4778.

Monday, April 16Board of Directors Meeting – 6:00 pm749 C. South State St., UkiahAll member-owners are invited to attend. For a copy of the meeting agenda, go to ukiahcoop.com or look on the Co-opevent board on the day of the meeting.

Saturday, April 21Annual Member Meeting & Party4:30 pm – 8:30 pmTerra Sávia Winery14160 Mountain House Rd., Hopland$10, Children under 12 FREESeating is limited to six per party.RSVP at ukiahcoop.com or with Customer Service at 462-4778.RSVP deadline is Saturday, April 7

Sunday, April 22Earth Day Sunday, April 22Earth Day Bulk Sale 22% Off All Bulk Foods*all bulk edibles including bulk foods, coffee, tea and herbs.

What’s happeningMarch & April 2018