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September / October 2010

Co-op News
A publication of Ukiah Natural Foods Co-op, community-owned since 1976

Father & Daughter Duo - Inside this issue:

Dear Meadow Farm Go Organic - Go Co-op!............. 2
Fall Events..................................... 3
Local Vendor: Pamela’s Products.. 4
Dear Meadow Farm..................... 5
Gardens in the Schools................. 6
October NonGMO Month......... 7
Fresh & In Season......................... 8
Cooking with Fresh Herbs........... 9
Second Quarter Finances............. 10
Words on Wellness...................... 12
Health Notes - BPA ................... 13
Fair Trade Coffee......................... 14
Michael & Member-to-Member................... 15
Alexandria Curry Co-op Calendar........................... 16

Ukiah Natural Foods Co-op

721 South State Street
Ukiah, CA 95482

Petaluma, CA
US Postage
The Co-op News • September / October 2010 ukiahcoop.com 2

Greetings from the General Manager

Go Organic - Go Co-op!
A natural foods cooperative
since 1976 of which 41 are full-time and 35 are part-time.
By Lori Rosenberg We have made a big effort in supporting our staff
General Manager to give great customer service to all our cus-
721 South State Street

tomers. We have four different class topics on
Ukiah, CA 95482 service that are required to complete. We hope
707-462-4778 • www.ukiahcoop.com all is just
that your experience at the Co-op is welcoming
email: UNF@ukiahcoop.com around the
and positive and we sure would love to hear from
corner, children are
you on our success.
back at school and
Store Hours
cooler weather is
Mon–Fri.....8–8 p.m. Thank you for your continued support of our
upon us. Septem-
Sat.....8–6 p.m. great Co-op which continues to be the foundation
ber and October
Sun...10–6 p.m. of a trusted, cooperative marketplace that serves
are two months
the needs of our diverse community.
of celebration at the Co-op. National Organic
UNF Management Month, National Co-op Month, Fair Trade Month
and the first annual NonGMO month. Take a
In Cooperation,
Lori Rosenberg
General Manager look through our newsletter for information about
Lori Rosenberg these events!
Anne Wright In late August, our nine board of directors and
Front End nine management team members spent the day
Lodie DeAlba together to begin working on an updated strate-
Grocery gic plan for the Co-op, address future opportuni-
Babs Verenis ties and set new goals.
Human Resources & Operations
Susan Winter Our bag-reuse program has been quite success-
Information Technology ful. Member-owners and customers have made
Brian Alexander such a great effort supporting paper bag reduc- Member Appreciation Discount
Marketing & Outreach tion at the store. It is wonderful to see shoppers You choose the day in the quarter
Joan Griswold bringing in their own bags. We hope that you to receive your additional 6% discount.
also use your own bags at other retail establish- The fourth quarter discount is from
Produce September 1 through December 31.
Libee Uhuru ments everywhere! Thanks so much for your
Ask customer service if you
have any questions!
Mike Tilander
Our workforce at the Co-op is growing steadily
and we now have a population of 76 employees

Co-op News Vision: We envision Ukiah Natural Foods Co-op to be the foundation of a trusted, cooperative
marketplace of goods and services that provide for the needs of our diverse community.
Editor / Layout
Joan Griswold / outreach@ukiahcoop.com Purpose: The purpose of Ukiah Natural Foods Co-op is to be a vital, thriving, and growing community
center that will:
Contributors •Provide and promote organically grown, sustainably produced food, goods, and services that are locally
Lori Rosenberg, Anne Wright, Joan Griswold, Mike
Tilander, Andrea Rios and Terry Nieves and regionally sourced whenever possible.
•Promote the health and wellness of our community by providing facilities, resources, and information
Submissions and by offering effective, positive community education and services.
Views expressed in the Co-op News are the writers’ opinions
•Embody and model sustainable, humane, equitable, green ways of working and living, creating and main-
and are not necessarily the views of Ukiah Natural Foods Co-op.
Submissions from members are encouraged. The deadline for training an ideal workplace.
submissions is the first Friday of the month two months before •Add to the enjoyment and enrichment of our greater community ventures and networks.
publication. Submissions may be edited or not printed based on •Have fun doing it!
length and appropriateness.
The Co-op News • September - October 2010 ukiahcoop.com 3

5 Fall
Wednesday, September 8
a t t he Co-op
Thursday, October 14
10% off Health & Beauty Products Start your day
the organic way!

Ju ic e , *Coffee & Ce
Weather proof for fall! off real
*Sale applies to packaged coffee

Monday, September 27 Monday, October 25

Naturally Healthy Kids
Green Smoothies &
Live Super Foods

Closet full? No neighbors for a garage

sale? Sell your stuff at the Co-op
parking lot flea market!
Shoppers, attendance is free!
Booth fee is $10.00 if you want to sell.
Stop in at customer service to reserve
your space, or call 462-4778 for info.
Co-op Class! Co-op Class!
Keep your family healthy this school year.
Green leafy vegetables are power-
Learn natural ways to prevent and treat common
house foods! Not enough time? Learn
childhood ailments from stomach bugs to ear
to make fast delicious (seriously!) green
infections with Amy Kelchner, ND, of the
smoothies for all-day zip in your step.
Ukiah Naturopathic Clinic.
Terry Nieves & Cliff Paulin host.
$5 member & $8 nonmember,
$5 member & $8 nonmember,
6:00-7:30 pm in the Espresso Bar
6:00-7:30 pm in the Espresso Bar
The Co-op News • September / October 2010 ukiahcoop.com 4

Featured Local Vendor

Pamela’s Products

omitting any baking powder, bak- • Oven vary in temperature. You may need to alter
lthough gluten-free living ing soda and salt as these three baking times.
has become big business in ingredients are in this mix. Also-
recent years, it isn’t new to long- • To use with your own recipes you may need to make
time Co-op vendor Pamela Giusto- • Do not pack down mix in the adjustments. The leavening in Pamela’s Baking &
Sorrels. For over 20 years her measuring cup. Pancake Mix is equal to approximately 1 teaspoon
local company, Pamela’s Products, baking powder and 1/4 teaspoon baking soda per cup
has been a boon for folks living • When eggs are called for, use of mix.
with gluten intolerance by provid- large eggs.
ing healthy (and tasty) treats and • Unlike wheat flour recipes, cake batter should be
mixes. • When butter is called for, they thick for better rise. However, bread dough should be
suggest unsalted, as salt is looser than wheat flour dough.
Pamela’s Products originally already in Pamela’s Baking &
offered Peanut Butter cookies, Old- Pancake Mix. • If your cookies spread too much, cut back the short-
Fashioned Oatmeal Raisin cook- ening or butter. Too crispy, cut back the sugar.
ies and Ginger Cookies. Located • When adding liquids, do not add
at the former Ukiah Brewing and all at one time, leave out a small • For cakes, separate the eggs and add the yolks
Ice Company, Pamela’s Products amount and check dough for cor- to the batter. Whip egg whites until stiff and fold in
now proudly offers more than two rect consistency. before baking. Cake batter should be thick to prevent
dozen products. They range from center from falling after baking.
biscotti to cake mixes – each one • The Celiac Sprue Association
crafted to tasty perfection using recommends that if you have • Baking without wheat can be tricky, measure ingredi-
Pamela Giusto-Sorrels
methods that ensure gluten-free in- Celiac Sprue, use only grainless ents carefully.
tegrity. “They are a big hit with our baking powder and flavorings
customers,” said Babs Verenis, Co-op grocery man- without grain alcohol. • Use your own common sense. If your dough seems
ager, “whether or not they are gluten intolerant.” too dry, add more liquid. Too wet, add a little more mix.

Giusto-Sorrels is no stranger to the health food busi-

ness. Her grandparents opened one of the first health
food stores in San Francisco around 1941. Located in
the 1600 block of Polk Street, the Golden Crescent’s
windows promised “wonder foods,” “lima and soya
bakery products,” and “eggs from range-grown hens.”

Decades later, after the family business had grown

into a wholesale bakery, Pamela began making
healthy confections herself. She made sticky maca-
roons, molasses bars, and groundbreaking gluten-free
treats of rice flour and soy. From there her philosophy
was born. Ingredients must be fresh and wholesome,
customers must be able to know without a doubt the Starting in September, you’ll notice some
product meets their dietary needs – however unique – changes to our sales flyer, as well as the
and recipes must be so delicious, everyone can enjoy
them. coupon books and sales signs at the Co-op.

As the company celebrates its 22nd year, Pamela,

who splits her time between Ukiah and Marin, is still Besides a fresh new look, you’ll see
at the heart of the business which includes an office,
more deals, more often, with quarterly
warehouse and two production facilities.
coupon books and new sales flyers twice as
Baking with Pamela’s Baking & Pancake Mix often. So what’s the deal? It’s Co+op,
Much to the delight of folks suffering from gluten intol-
erance, Pamela’s Baking & Pancake Mix can be used stronger together.
as a substitute in most of your favorite recipes. If
your recipe does not bake out to your satisfaction, try
The Co-op News • September - October 2010 ukiahcoop.com 5

Featured Local Farmer

Dear Meadow Farm
by Andrea Rios,
Outreach & Marketing
of veggie starts are available—many of our 3 fresh mandarins (save juice) or 1 large
customers are still harvesting their summer can mandarins
bounty from them even now! ¾ cup mayonnaise

Alexandria loves the positive comments she Directions:

receives from Co-op customers about her Place broccoli, onion, raisins or grapes, nuts, and
produce. Dear Meadow Farm broccoli is a mandarins in a bowl. Mix mayonnaise with leftover
staff favorite! “This is a labor of love for both mandarin juice and toss. Enjoy!!
of us,” Alex shares. “Without my dad the farm
wouldn’t be possible. We’re up at 4 am har-
vesting veggies and dad delivers to the Willits
area before he starts work in the morning. I
deliver to the Ukiah area and then head back
to work the fields.”

The challenge comes with the real cost of

food. “We honestly can’t compete with large-
scale farms—we’re simply trying to break
even. We would love the farm to evolve into

a community center. People of all walks of life
tarted in the spring of 2007, Dear Meadow could take canning and farming classes and pick their
Farm is a small, family owned, registered own veggies, for example. Or they could share a pic-
organic farm. It is perched on the moist, gentle north nic and simply enjoy the beauty of the place. That’s
slope of a hill a few miles south of Willits. The two- our dream!” Alex exclaims.
acre farm is owned and operated by Michael and
Alexandria Curry, a dynamic father and daughter duo.
Besides farming, Michael telecommutes from Elk
Grove for Arthur Engineering. Alexandria works in the
produce department at Ukiah Natural Foods Co-op.
And mom, Diane, who works for Mendocino County
Agricultural Department, comes to the rescue with
helpful information in times of need.

The Currys, still in the experimental stage, cultivate a

half acre and grow a wide array of crops—focusing on
produce that does well at their 1650 feet elevation. So
far they’ve discovered that winter vegetables—chard,
collards, kale, cabbage and lettuce— thrive in the cool
northern climate. They have also had some measure
of success growing garlic, tomatillos, zucchini and
Longtime Co-op member Ginny Detzel won
basil in the summer months. Alexandria with their amazing broccoli the grand prize of a $5,000 spending account
at the Co-op. The contest was a fund-raiser
Realizing that tomatoes would need a greenhouse, for KZYX&Z. “I’m thrilled to win,” said Ginny.
Michael and Alexandria recently built three hoop Diane’s Broccoli Salad “It’s was a great opportunity to support KZYX
houses for summer produce and veggie starts with the This is a favorite recipe in the Curry household. It
and win all the good stuff at the Co-op. The
plan of extending their growing season. The Currys ir- features one of their favorite (and most prolific) veg-
fact the prize was a shopping spree here was
rigate their fields with drip tape, saving water and time, gies. The salad can be made ahead and refrigerated
an additional draw.”
both precious commodities on the farm. Like many for several hours before serving.
small, sustainable farms, Dear Meadow Farm has had Ginny has been a Co-op member and a
trouble with aphids, white fly, and earwigs, but fortu- Ingredients:
Mendocino Country resident for over 36
nately has nature’s help in the form of frogs, birds and 2 heads of fresh broccoli, chopped. (You can
years. Congratulations Ginny from all of us!
many beneficial insects. peel and chop the stalk, too.)
1 small red onion, chopped
Throughout the year look for Dear Meadow Farm col- ½ cup raisins or 1 ½ cups fresh grapes sliced
lards, dino kale, broccoli and tomatoes in the Co-op in half
produce department. In spring, a wonderful array 1 cup walnuts or pecans, chopped
The Co-op News • September / October 2010 ukiahcoop.com 6

Our Local Community

Garden & Nutrition Education in the Schools
by Terry Nieves,
Board Member

M y name is Amy Jirout and I work for Ukiah Uni-

fied in the Garden Nutrition Program. I am the
Garden Nutrition Specialist for Yokayo Elementary as
well as Pomolita Middle. In the garden we grow and
harvest food to taste test to promote healthy lifestyles.
The students also have the opportunity to learn to cre-
ate simple recipes and cook delicious healthy foods
with fruits and vegetables. We are also very fortunate
to purchase items from Ukiah Natural Foods Co-op
for the students to use during a lesson or to try new

Nutrition is a very important part of our lives and the
children are enthusiastic to learn about what they are
eating and where it comes from. In the classroom
the students learn about all the health aspects of
the foods we eat. I really enjoy seeing the children
take the information they have learned and share it
with their peers. I am very proud to be a part of this
program to help raise healthy children from the ground

As the Co-op prepares for “Give Back to Schools Week” (see sidebar) I’d like to share with you an im- For more information on how to get involved, contact
portant program in some of our local public schools. Ukiah Unified and Mendocino County Schools are Terry Nieves at: tnieves@uusd.net or 462-2561
part of the Network for a Healthy California which funds nutrition education and gardening programs
for all students! We are happy to tell you that ALL schools in Mendocino County have organic gardens
in them. Students are learning from preschool through high school about food. This includes how H
to plant it, grow it, take care of it, harvest it and prepare it for delicious, nutritious meals and snacks. Rais elp
e Mo
Support your local school garden today for a better educated (and nourished) citizen tomorrow. Two of For ney
Scho cal

Give Back to
our Garden Coordinators, Amy Jirout and April Rosales, share their stories here. ols!

M y name is April Rosales and I am the Garden-Nutrition coordinator at Oak Manor elementary school. When I

Schools Week!
was told this position was available, I knew firsthand what incredible work this program does as my children
attended Oak Manor. I never had a problem with getting my daughter to eat healthfully, but when it came to my son
I was at my wits end. Then he started school. He ate from the salad bar and brought home vegetables from the gar-
den to eat. Although we have a garden and I make a salad every night with dinner, for my son it took hearing about
healthy eating from someone besides his mom.

Recently, we did a whole series about seaweed which included taste

September 27–
testing. One of our students fell head over heels for it. He dropped by October 3
after school while I was cleaning up and offered to help. He wanted
some seaweed to take home because he said his mom couldn’t be- Ukiah Natural Foods Co-op
lieve he liked it! The statistics from the Surgeon General are stagger- will donate 5% of all sales to
ing. Obesity has more than tripled among youth ages 6-11. Diabetes local schools.
has increased from 30 million to 246 million. The Surgeon General
says teaching the kids the importance of eating well and being physi- Each time you shop during the week, just tell your cashier
cally active at a young age is crucial to reversing the trend of over- which participating school you choose. We’ll donate
weight children in this county. These are staggering problems; I am 5% of your sale to that school–you pay nothing!
so proud to be a part of the solution. This is what our garden-nutrition Registration forms for schools are available
program is all about; I don’t just say this as a Nutrition Coordinator, at Customer Service.
but also as a mother. Schools must register by Friday, September 17.
The Co-op News • September - October 2010 ukiahcoop.com 7

Your food in the news

October 2010 Named NonGMO Month
Did yo
T his October is NonGMO Month! The goal is
to empower consumers to learn more about
genetically modified organisms (GMOs), the Non-
the NonGMO Project Verification Mark on
packaging. A list of all NonGMO products is
available at nongmoproject.org.
Modified Organisms (GMOs)
are laboratory creations using gene-

GMO Project and to support the long-term availability
of nonGMO food and ingredients. NonGMO day, on Ukiah Natural Foods Co-op has been on splicing biotechnology. This allows
10.10.10, is an event that encourages retailers to take the NonGMO forefront for years; first with scientists to create combinations of plant,
part in educational and fund-raising events. These consumer education and then as part of the animal, bacterial and viral genes that do not
events are aimed at raising consumer awareness “Yes on Measure H for a GMO free Mendo- occur naturally. The practice is haphazard, and
while also raising funds for the nonprofit NonGMO cino County” in March 2004. can lead to unintended and uncontrolled changes
Project. in the organism’s DNA.
Despite consumer concerns, the supply of
NonGMO Month and 10.10.10 are important for the GMO-laden foods and products is increas- Designed to improve crop yields and drought
Co-op, as we have firsthand experience dealing with ing. According to the USDA, plantings of tolerance there is no evidence they do. However
customer frustration and confusion about GMOs. The GM crops in the US this year are at all-time research linking GMOs to decreased fertility,
confusion includes how to identify and avoid GMOs highs. Ninety-three percent of soy- allergies, organ abnormalities and poor immune
while shopping for foods and products. beans, eighty-six percent of corn and response is increasing.
ninety-three percent of cotton planted are
Before the NonGMO Project, North America had no GMO. With as much as eighty percent of Concerned about feeding GMOs to your family
third-party verification to test for GMO content. Many processed foods in the country at risk for without further research? You can now choose
manufacturers make nonGMO claims but there was GMO contamination, it has been nearly NonGmo Project Verified products. Learn
no way to know whether the claims are real. Since impossible to make it out of the grocery more at nongmoproject.org
the Product Verification Program (PVP) was started, store without GMOs in your cart! But don’t
thousands of products give up hope just yet; the “NonGMO Project
have been enrolled into Verified” seal will give customers an op-
portunity to make educated choices about

the program. Hundreds NonGMO Project Verified products. On 10.10.10,
have already become GMOs.
our Espresso Bar barristas will donate their
verified and include day’s tips to the NonGMO Project.
During October, we will work to raise con-

Hugh’s 9
sumer awareness with in-store information
For more information about NonGMO Month visit:
and product promotions and discounts for

1. Amy & Brian Pulp-Free Coconut Juice 6. Aldens Vanil a Bean Ice Cream
I like it with no pulp, but either way you split it, you No other ice cream has ever tasted quite so
get an awesomely refreshing drink that has natural vanilla-ey. Perfect with strawberries as a topping.
electrolytes and refuels you for those hot days.
7. Brown Cow Maple Yogurt (Cream Top)
2. Have’A Corn Chips The taste of real maple syrup is like having pan-
These crispy chips with just a drop of soy sauce cakes in a cup!
have a sweet and salty taste that can be paired with
any dip. 8. Alfaro’s Santa Cruz Sourdough Bread
The crunch of the bread when toasted along with
3. Bulk Wild Rice Sticks some fresh butter is what the gods themselves envi-
Rich, buttery, and oh so addictive...in a very good sioned as toast.
9. Mendocino Mustard Hot & Sweet
4. Newman’s Own Peppermint Cups Never has a sandwich tasted so right with the per-
The perfect size for a cool minty pick me up! fect balance of a sweet and spicy condiment.

Cashier Hugh McAvoy describes 5. Tazo Brambleberry Tea

his eating style: I love healthy teen- It’s packed with a sweet savory bunch of berries and
age snack food that loves me back! gives you the antioxidants to fight anything!
The Co-op News • September / October 2010 ukiahcoop.com 8

It’s Fresh &

In Season!

Raw Fruit Sautéed
Tart Apples
You can find most of the ingredients
for this raw food tart in the bulk sec- Why make fancy desserts when in-
tion at the Co-op. Adapted from the season produce is at its peak? This
Food Is Elementary food education recipe can be made with firm, ripe
curriculum by nutritionist Antonia pears, too.
Demas, as seen in the Atlantic Maga- APPLE
zine. CINNAMON Ingredients:
COLESLAW 4 apples, cored and peeled
Ingredients: 1 tablespoon butter
1 cup finely chopped nuts (pecans, This new twist on an old favorite uses 1 tablespoon sugar or honey
walnuts, or mixture) the best of the season. Use either 1/4 cup raisins or currants
1 cup dates, pitted and finely sweet or tart apples depending on your 1/4 cup toasted pine nuts
chopped preference. 3 tablespoons applejack, apple brandy
1 cup coconut (flaked) or regular brandy
1 teaspoon cinnamon Ingredients:
2 teaspoons vanilla 1 cup plain or vanilla yogurt (dairy, Directions:
1/2 cup dried cranberries or cherries coconut or soy) Slice apples into 3/8 inch thick
Sliced bananas and sliced apples 2 tablespoons frozen apple juice rounds. Heat butter in a skillet and
concentrate, thawed apples then toss with sugar. Cook
Directions: 1/2 teaspoon cinnamon over high heat turning apples about
Soak cranberries or cherries and 2 cups shredded cabbage every 30 seconds. Cook for about
dates in a little warm water. Drain 1 1/2 cups chopped apples 12 minutes until apples have begun
the water and reserve. To the fruit 1/2 cup chopped walnuts to caramelize. If not yet tender add a
mixture add nuts, coconut and cin- 1/2 cup raisins bit of water and continue to cook.
namon and mix to a thick paste. Add
reserved water as necessary. Directions: When tender add raisins and pine
To make the dressing combine first nuts. Cook for another few minutes
Flatten the crust in a tart pan. Add three ingredients in a small bowl and then add applejack and cook until it
a layer of sliced bananas and gently stir together well. has evaporated. Serve warm over
press. Decorate by adding sliced ice cream or yogurt.
apples on top. Refrigerate at least In medium bowl combine cabbage,
one hour. Slice to serve. apples, walnuts and raisins. Stir in the -from Vegetarian Cooking for Every-
dressing, chill. Makes eight 1/2-cup serv- one by Deborah Madison.
The Co-op News • September - October 2010 ukiahcoop.com 9

Your Co-op Kitchen

Cooking with Fresh Herbs
We associate them more with cold weather cooking,
where they hold their own with rugged roasts and long
simmered pots of beans. The twiggy herbs include
rosemary, thyme, sage, lavender, and to some de-
gree, oregano. These are the ones that are almost
too much when eaten raw, and that really sing when
they are sautéed in plenty of olive oil before adding
to a dish. They can be thrown into a pot of beans and
cooked with them, perfuming the beans and broth. All
flavors are carried within the plant in small amounts of
oil, and then released as the oils of the plant spread
throughout the dish. Twiggy herbs are a little more
oily, and their flavors hold up to cooking.

Once you have that part down, the best thing to learn
about herbs is in what cuisines they are used and
which foods complement them.

In general, light herbs are used with milder foods. Rich

and creamy foods are often accented and offset by a
spark of herbiness, whether a handful of parsley or a
teaspoon of thyme. A spark of tarragon cuts the rich-
ness of a creamy cheese or white sauce.

These general guidelines are a start for choosing

herbs to add to your favorite cuisines, so start there
and see where it takes you!
By Robin Asbell In herb-centered dishes, like say, basil pesto, you just
can’t do dried. Maybe you could use parsley and add -Robin Asbell is a longtime contributor to the Mix,

a bit of dried basil for flavor, but a mouthful of basil and as the former head chef of the Wedge Deli, she
flakes doused with oil is missing the whole point. developed many recipes for popular foods still sold
here are a few things that distinguish a great
today. Her books, The New Whole Grains Cookbook
dish and the cook behind it. Of course, the qual-
In looking at herbs, it is illustrative to divide them into (Chronicle 2007) and The New Vegetarian Cookbook
ity of the ingredients, the energy of the cook, and the
two groups. There are the leafy herbs, which are deli- (Chronicle 2009) are widely available. Robin writes for
inspiration of the recipe will all come to bear on the
cate and tender, and then there are the twiggy herbs, magazines like Vegetarian Times, Better Homes and
finished dish. But while putting food on the table there
which are resinous and sturdy. In the leafy category Gardens, Heart Healthy Magazine, Experience Life
are a few things that will lift your food from the mun-
fall all the ones you eat raw or just barely cooked, like and Health Magazine.
dane to the sublime. One of those is a skillful use of
herbs. In fact, I’d say that using fresh herbs is one of basil, cilantro, parsley, dill, chervil, tarragon, arugula
the easiest and most natural ways to make everything and mint. These are the most fleeting and delicate,
you make taste just a little bit better. and you don’t want to simmer them in a long-cooking
Dried herbs have their place, but most of them are
pale shadows of their fresh counterparts. When fresh Leafy herbs are the ones you can be the most
herbs are available, they are undeniably more flavor- liberal with. Many of them are associated with
ful, more nuanced, and even more nutritious. Don’t be summertime, although good old parsley is a
intimidated. Over the years, I can’t tell you how many year-round standard. If you have ever made
people have come to cooking classes, and confessed pesto, you have seen a big pile of fresh herb
that they “don’t know anything about herbs.” Instead of turn into a small amount of sauce, and it is so
enjoying the flavors, they worry that they aren’t doing delicious that you can eat it with a spoon. Just
it right. Well, one step to doing it right is to use fresh, about any of the leafy herbs can jump into that
and with a few guidelines, you don’t have to worry pesto-like mode. These herbs can be added
about anything. by the handful to green salads, although you
might want to start slow with some of the more
There is a general rule about substituting fresh for intense ones, like dill and tarragon. Just take a
dried and vice versa. Three times the quantity of bite and see if you think it might overwhelm.
fresh to dried, so a tablespoon of fresh stands in for a The twiggy herbs are the most assertive,
teaspoon dry. It’s just a suggestion, and often, wrong. with their decidedly strong scents and tastes.
The Co-op News • September / October 2010 ukiahcoop.com 10

Co-ops Work
Second Quarter Financial Report is in!
by Anne Wright cost of the goods we sell. The cost-of-goods-sold for which was for the board election.
the second quarter came in low at 63.79% of sales. Operating – This is for store supplies like bags, small
Finance Manager
Expenses are usually expressed as a percent of gross equipment, phone and internet services, cash handling
sales. We budgeted for a cost of goods of 65% but a and travel. Expenses are running slightly over budget
lower figure is better. The cost of goods is subtracted by .03%.

from the store’s gross sales and the balance left is
ales for the 2nd called the gross margin. The co-ops’ gross margin this
quarter is 36.21%. Next, member-owner discounts
Administration – This is for office supplies, com-
quarter totaled puter related expenses, postage and other office
$2,852,101, an increase of are deducted from the gross margin. Member-owners
expenses. We are over budget by .14%. Spending is
5.81% over the same quar- received $101,429 or 3.56% of gross sales back in reg-
up on miscellaneous computer expenses.
ter last year. Year-to-date ister discounts during the second quarter, bringing the
sales now total $5,512,605 year-to-date total for discounts to $197,424.
After deducting the cost-of-goods-sold and the mem- The expenses above total $802,304 or 28.13% of
as of June 30 – an 8% increase over gross sales, just a half point under our budget of
2009 sales in the same period. Last year’s sales were ber-owner discounts, the margin drops to 32.66%. All
other store operating expenses are outlined below: 28.64%. To this amount we add “other income and
flat so we are delighted to see this increase in our co- expenses.” “Other” means income generated from ac-
op sales and in other co-ops across the country, who tivities other than selling merchandise. Examples are
are also reporting similar sales increases. During the
2nd quarter, an average of 1005 customers per day
Year-to-date sales now total $5,512,605 membership fees, class fees, ticket fees, and inter-
est from savings. Then we deduct “other expenses”
shopped at the co-op, spending an average of $31.19 as of June 30 – an 8% increase over 2009 which is usually class expenses or other expenses not
each. 73% of our sales were to member-owners, and sales in the same period. directly related to the sale of merchandise.
66% of our sales were from organic products.
In summary, after deducting all store expenses from
Income Statement – the income statement shows Labor expense is all expenses related to having em- the revenue, the co-op now shows $133,057 in tax-
the results of our financial performance over each time ployees. This is our largest operating expense. Wages, able income. After deducting estimated income tax,
period. It also compares the current quarter’s results employment taxes, health insurance, workers comp, we have a profit of $74,142 for the quarter. The net
with the annual budget and the previous year’s perfor- retirement are all tallied here. Current labor expenses profit of $74,242 for the quarter increases the year-to-
mance. total $616,398 or 21.61% of gross sales. Expenses are date net profit to $149,979 and that amount is trans-
under budget by .46% this quarter. ferred to retained earnings on the balance sheet.
After totaling sales for the 2nd quarter, the 2nd quarter
expenses are totaled then deducted from the sales.
The first and largest deduction from sales is for the
Occupancy Expense – These expenses are repair
and maintenance, utilities, insurance costs and janito-
Balance Sheet - this shows you what the co-op has
(assets) and what it owes (liabilities) and what it owns
Ukiah Natural Foods Co-op rial service – all the costs of maintaining the physical
building. These expenses totaled 1.90% of gross sales

2010 / 2009 Monthly Sales Comparison - .18% over budget. We continue doing a lot of repair
and maintenance this year and The co-op’s current assets are cash on hand, ac-
counts receivable, cash deposits, prepaid expenses
expect this category to be over
budget through the end of the year. and inventory. Our current assets increased $702,314
1,050,000 over last year. This was mainly an increase in cash of
1,025,000 $692,583. Inventory also increased $15,394. Fixed
Depreciation – spreads out the
assets, which are the co-op’s building and equipment,
1,000,000 expense and diminishing value of
decreased in value because of depreciation, and as-
975,000 equipment over the lifetime of the
equipment. Under budget. set acquisitions were small this quarter.
Liabilities - what we owe, increased this quarter by
900,000 Marketing – These are expenses $160,709 over same period last year. We still have
875,000 for advertising and promoting the remarkably little in liabilities and no long-term liability at
850,000 co-op. This category is also under all. With assets greatly exceeding our liabilities, the co-op
825,000 budget! has a healthy financial statement this quarter. Member
800,000 equity has increased by $521,814 since June 30, 2009.
2009 Governance – Membership ex-
penses of all kinds are tallied here, Summary
as well as any expenses directly This has been an unexpectedly good year so far! We
related to the board of directors feel ready to start planning for the future again and take
(like Board insurance). Expenses another look at our future expansion plans.
675,000 are over budget for this category.
650,000 We spent a whopping $12,452 in
JAN. MARCH MAY JULY SEP. NOV. membership expenses, $9336 of
The Co-op News • September - October 2010 ukiahcoop.com 11

Ukiah Natural Foods Co-op • Income Statement June 30, 2010

Current QTR Previous QTR

6/30/10 Ratio
3/31/10 Ratio The International
INCOME Co-op Principles
Store Sales 2,852,101 100.00% 2,660,505 100.00%
Less: Cost of Goods Sold 1,819,222 63.79% 1,717,027 60.20%

= Gross Margin on Sales 1,032,879 36.21% 943,478 33.08%
Less: Member Discounts 101,429 3.56% 95,994 3.37% Voluntary & Open
= Gross Margin Store Operations 931,449 32.66% 847,484 29.71% Membership

2 Member Control
Labor Expense 616,398 21.61% 565,483 19.83%
Occupancy Expense 54,266 1.90% 50,252 1.76%
Depreciation Expense 27,261 0.96% 27,453 0.96%
Marketing Expense
Governance Expense
Operating Expense
3 Participation
Member Economic

4 Independence
Administrative Expense 15,729 0.55% 25,120 0.88%
Total Operating Expenses 802,304 28.13% 742,876 26.05% Autonomy &
Net Savings from Store Operations 129,145 4.53% 104,608 3.67%
Plus: Other Income 3,912 0.14% 1,897 0.07%

5 & Information
Education, Training
Less: Other Expense 0 0.00% 0 0.00%
Earnings Before Income Tax 133,057 4.67% 106,505 3.73%
Income Tax Expense 58,915 2.07% 30,668 1.08%
Net Savings (Loss) 74,142 2.60% 75,837 2.66%

6 Among Co-ops

Ukiah Natural Foods Co-op • Balance Sheet June 30, 2010

Assets: at 6/30/10 at 6/30/09
Over /
7 the Community
Concern for

Current Assets 2,722,870 2,020,556 702,314

Fixed Assets 1,473,919 1,504,835 (30,917)
Other Assets 49,518 38,392 11,126

Total Assets

4,246,306 3,563,783 682,522
Our Core Values
Current Liabilities 594,115 433,406 160,709 • Integrity
• Quality Food & Goods
Members Equity: • Customer Service
Members A & B Shares 727,325 666,204 61,121
Retained Earnings 2,774,887 2,674,826 100,061
• Community Involvement
YTD Net Savings (Loss) 149,979 (210,653) 360,632 & Leadership
• Prosperity
Total Liability & Members Equity 4,246,306 3,563,783 682,523

The Co-op News • September / October 2010 ukiahcoop.com 12

Words on Wellness
Day at the Beach
by Mike Tilander
Wellness Manager

ing so I decided to go exploring. I joke that “our products are tested on humans.” The
used to do lots of camping in my crawled out of my heavy cold-weather facility he owns and makes his herbal products in is
home state of Minnesota with its sleeping bag and went snowshoeing in Albuquerque, New Mexico. It is FDA registered,
many pristine lakes to explore and through the deep snow. The clouds DSHEA compliant and is currently the only extraction
enjoy. One day I got the bright idea scattered revealing a gorgeous full plant in the U.S. that has passed the strict Canadian
to do some winter camping. Now we moon; it was getting very cold. An Health Standards compliance norms. Most of their
are talking a whole new ball game. I hour later I could hear wolves howl- herbs are grown in the U.S. and when possible grown
contacted my college buddy Jim. He ing in the distance. I was in my glory! organically and biodynamically. They have farms in
came up in early January and we went I got back to camp around midnight. southern New Mexico and receive lots of their raw
camping for a couple nights in the Jim was sitting up in his sleeping bag materials from Resting in the River Farm. It is a
wilderness. and yelled out, “where in the double 60-acre biodynamic farm in Abiquiu, New Mexico,
hockey sticks have you been? We are owned by actress Marsha Mason. We carry many of
Our timing was perfect! The first day surrounded by wolves, their howling their herbal tinctures and herbs in capsules. We carry
we had about six inches of snow with woke me up and you are off wander-
a strong Alberta clipper dropping the temperatures ing in the woods! Let’s get the you-know-what out of
to 30 degrees below. We set up camp in a blinding here!” I told Jim the best part of being in the woods
snowstorm and Jim built a small lean-to so we could is hanging out with the wolves. I have a sneaking
cook. The first night’s dinner was interesting. Jim, suspicion that didn’t amuse him. I thought he was
very much the carnivore, cooked his venison steak going to pass out because he was certainly freaked
and beans. I prepared a huge pot of veggie stew that out! The next day we snowshoed most of the day and
included carrots, celery, potatoes and six kinds of that night the wolves weren’t howling. I think Jim was
beans that lasted me both days. relieved.

Around nine in the evening I heard Jim loudly snor- I get a tremendous surge of vitality from these out-
ings. Speaking of vitality,
we have introduced a new
herbal tincture company
Co+op Deals Coupon Book: called Vitality Works in
New Look, Great Savings! the wellness department.
They make our Ukiah
Wellness Shift Leader Maxine Ward points out
the new Vitality Works section.
The Co+op Deals coupon Natural Foods private
book offers big savings on label. Last year we intro-
your favorite brands includ- duced another private- some of their kid products as well as some herbal
ing Barbara's Bakery, Coun- label brand, Reliance, products and combinations that we don’t have in any
try Choice Organic, Amy's, which is an excellent other brand. Stop by the wellness department and
Lundberg Family Farms and company. Their products my terrific staff can show you our herbal private label
more! This fall, you'll notice have done very well for products that are great values!
a new name and a new look, us. I thoroughly vetted
both companies before I Winter camping isn’t for everyone and I never could
with the same great savings
let them put our private get Jim to go again. He said he didn’t sleep well the
from your co-op. By working
label on their products. night the wolves were serenading us. Me, I slept like
with over 110 co-ops from
Vitality Works has been in a baby and woke up in the morning sweating a little
around the country, your co-
business for twenty-eight as the sleeping bag did its job. Sleeping under the
op is able to offer you great
years and is owned by stars in subzero temps is an indescribable experi-
deals on products your
Mitch Coven, a medical ence but like I say it isn’t for everyone. I lived in the
family will love.
herbalist. He worked as North Country for many years and go back in the
an herbal practitioner for winter whenever I can. I am always amazed how the
Watch your mailbox in late
many years and his many creatures there survive such cruel conditions. I run
August for this special
successes treating thou- into Jim once in a while when I am in Minneapolis. I
offer. Coupons are valid
sands of patients became tell him how I still run with the wolves when I get the
through October 31, 2010. the basis for Vitality Works. chance. He just shakes his head and says “knock
His original clinic is still in yourself out - once was enough for me!”
business and he likes to
The Co-op News • September - October 2010 ukiahcoop.com 13

Health Notes
BPA - What's the story?
T he movie “Tapped!” shown at the Ukiah Play-
house Theatre as a public service of the Co-op
brought the issue of BPA in rigid water bottles and
now states the chemical is of “some concern.” It has
earmarked $30 million to further examine the risks of
BPA by studies at the National Institutes of Health.
plastic containers into sharp focus. We decided to
dig deeper about other sources of BPA and for more Scientists have identified an increased risk of some
information about the potential harm of this potent cancers, reproductive problems and hyperactivity in
chemical. laboratory rats exposed to BPA. Also linked to the
chemical exposure are obesity, diabetes, heart dis-
ease, liver toxicity, ovarian cysts and the early onset
Examples of (BPA) contact may include of puberty. Concern is highest for babies and young
canned beans or infant formula, a sports children, because their systems are most vulnerable
drink in a polycarbonate plastic bottle or to toxic chemicals, and for pregnant women, who
may transfer the chemical to their developing babies.
that leftover spaghetti in your old plastic
storage container. A survey conducted by the Centers for Disease
Control and Prevention in 2003-2004 found detect-
able levels of BPA in 93 percent of over 2,000 urine
First made in the search for a synthetic estrogen in samples. In fact, after reviewing 700 published stud-
the 1930s, Bisphenol-A (BPA) was thought too weak ies on BPA, the Environmental Protection Agency
for that purpose. In the 1930s, the chemical industry determined the BPA levels currently found in humans
began manufacturing BPA for use in polycarbon- is higher than the levels causing adverse effects in Sports drink bottles are one source of harmful BPAs
ate plastics and epoxy resins. It shows up in water animal studies.
bottles, baby bottles, canned food linings (including
Although manufacturers aren't required to state on
infant formula cans) and bottle tops. Meanwhile, states are taking matters into their own
product labels whether their products or packaging
hands. The California Senate, for example, approved
contain BPA, there are some general rules of thumb
When BPA in a container comes in contact with a bill banning BPA from feeding products (includ-
you can use to limit your exposure:
a food or a beverage the chemical can leach out. ing formula) made for children 3 years or younger.
Examples include canned beans or infant formula, a Canada banned BPA in March 2010.
sports drink in a polycarbonate plastic bottle or that • Look for containers that have BPA-free on the label.
leftover spaghetti in your old plastic storage con- Some manufacturers are also on board. From The Co-op has both water bottles and food contain-
tainer. January 2009, the six leading U.S. manufacturers of ers that are BPA free. If BPA-free options aren't avail-
baby bottles and feeding cups have not made these able use glass, porcelain or stainless steel containers
After an early approval of BPA as safe, the FDA products using BPA for the U.S. market. instead of plastic or metal (many metal water bottles
are lined with a BPA plastic coating.) If you must use
plastic, in general, you're safest sticking with the
recycling labels #1, #2 and #4.

Ukiah Natural Foods Co-op Board of Directors Top row:

• If you do use plastics keep them out of the micro-
wave and dishwasher. Discard old, scratched
plastic containers, which are more likely to leach
President Clifford Paulin
chemicals than newer containers.
Vice Pres Adam Gaska
Treasurer George Gibbs VI
• Buy fresh or frozen food instead of canned. Or look
Secretary Jacquie Lee for canned brands that have BPA-free containers.
Bottom row: Organic producers are usually reliable, but the best
Terry Nieves way to tell is to visit the manufacturer's website or
Nehemiah Bear give them a call.
Joe Wildman
Lorena Calvo-Evans • To reduce your baby's exposure to BPA, breast-
feed or buy BPA-free bottles. If you use formula,
choose powdered over liquid, as liquid is more likely
Not Pictured
to contain BPA (leached from the can liner into the
Paul Barth liquid). The Co-op offers BPA-free pacifiers, sippy
cups and toys.
The Co-op News • September / October 2010 ukiahcoop.com 14

Fair Trade & Organic

Coffee at the Co-op
Today, more than 100 U.S.-based companies have ter or carbon dioxide while conventional processing al-
licensing agreements with TransFair (the Fair lows solvents like methylene chloride and ethyl acetate
Trade certifying organization) to offer Fair Trade- to be used in decaffeination.) Farmers who grow coffee
certified coffee, which – by the way – is often also organically use beneficial insects, organic mulch and
certified organic and shade-tree grown. fertilizer and the canopy of trees for shade (which limits
the need for watering). Organic coffee farming also
Want to try some certified fair-trade coffee? We promotes crop diversification and minimizes soil erosion
carry three kinds at the Co-op: Thanksgiving through reforestation.
Coffee and Taylor Made coffee both in bulk and
packaged (see article below for an update) and While it’s true that few if any chemicals from conven-
Capricorn Coffees. tionally grown coffee are left on the coffee bean after
roasting, chemical pesticides and fertilizers assault the
Organic health of farmers and their families. And they pollute the
environment in which farmers live and work.
Organic coffee is booming. The U.S. and Canada
imported about 89 million pounds of organic cof-
fee in 2008. That’s a 12-percent increase over To identify organic coffee, look for the USDA organic
the previous year. And it’s part of a 29-percent seal, which means the product contains at least 95
annual average growth rate from 2000 to 2008, percent organic ingredients. The Co-op Espresso Bar
compared to a 1.5-percent growth rate in the serves up Taylor Maid Organic Coffee and sells it bulk
conventional coffee industry. and prepackaged, too. Thanksgiving Coffee and Capri-
corn Coffees are also Certified Organic.

For organic certification, coffee must be grown, pro-
s you top off your cup of Joe, imagine 2.5 billion cessed and roasted without the use of synthetic
cups of coffee consumed around the globe in the pesticides, banned substances or addition of artificial
next 24 hours. No wonder coffee is one of the world's flavors. (Also, organic decaf is decaffeinated using wa-
largest commodities. The specifics of how it's grown
and sold are hugely important, for the well-being of cof-
fee farmers and the environment in developing areas,
such as Central America, South America, Africa and
Thanksgiving Coffee Company Recovering from Devastating Fire
Indonesia where much of our coffee is grown.

Large corporate expansion into coffee production has

often been hurtful to growers and the environment.
They cleared trees that once shaded and protected
coffee plants to make way for higher yields. Farmers
and their families have suffered increased chemical
exposure and the environment has taken a blow. Yoyo
market prices are difficult for coffee farmers to deal
with, plunging many further into poverty and debt.

Your choice of coffee does make a difference. Choosing

coffee that's Fair Trade, organic, and shade-grown can
positively impact coffee growers and the environment.
Here's why…

Fair Trade
A certified Fair Trade label on a package of coffee en-
sures the farmers who grew the beans were paid a fair,
decent-living wage for their work, including a guaran- As many of you know, longtime Co-op supplier and customer favorite, Thanksgiving Coffee Com-
teed minimum "fair trade price." Participating farmers pany, is recovering from a disastrous fire. The fire, which broke out on July 5 at 9:15 p.m., destroyed
belong to co-ops (nonsweatshop work organizations) much of their business. Thankfully, however, the blaze spared their green coffee and antique coffee
that sell the coffee themselves rather than to a middle- roaster.
man who takes a cut from the profits. Credit against fu-
ture sales helps farmers stay out of debt and long-term The fire, which is under arson investigation, has not daunted the spirits of the Thanksgiving crew.
relationships bring some commercial stability to farm- In fact, they sent out coffee orders the next afternoon.
ers and their community. Technical support for farmers
transitioning to organic farming and support to improve With rebuilding already underway, this 40-year old company is moving forward. Since product offer-
areas such as medical care, education and environ- ings are currently limited, if your first choice isn’t available, why not try one of their other coffees?
mental stewardship are important fair-trade benefits. You might find a new favorite and support this great company at the same time.
The Co-op News • September - October 2010 ukiahcoop.com 15

Co-op member-to-member

Misc. Services
Alden Tech & Design
These Co-op member-owners offer discounts to other member-owners! If you’d like to include your business in Computer Consulting/Web Design, 462-3446
the directory, contact marketing at the Co-op at 462-4778 ext 115.
Note, a listing in the Member-to-Member directory does not imply a Co-op endorsement. Alliance Auto Service
213 S. Main St., 462.4432
Health & Wellness
Massage All Ears Computing, Marc Levine
Acorn Whole Being Health, Alan Sunbeam, L. Ac. marc@allearsaudio.com, 463-1885
ukiahacupuncture.com, 354-2665
Kate Nachtwey, CMT
Jin Shin Jyutsu/Massage Therapy/Pregnancy Deborah Pruitt, Ph.D.
Birthing Support, Chiah Rose Rodriques Strategic planning & group facilitation
jsjbodyharmony.com, 489-1064
madroneberrypicker@gmail.com, 489-6029 groupalchemy.net, 456-0654
Mary-Margaret Mastin, AHMT
Candice Romanow Heather Schick
Polarity & Structural Balancing, 621-1401
Licensed Acupuncturist & Chinese Herbalist Horizon Investment Group, 459-0200
healing-pathways.com, 480-9021 Free consultation/plan for socially responsible investing
Mike Roberts
Massage Therapist, 621-4321
Christine Miller, D.C. Howard Egan, Realtor ReMax Full Spectrum
Low Intensive Laser Therapy, Chiropractor hegan@sonic.net, 272-2500
Nan Tylicki, LMT
101 W. Church St, Ukiah, 462-2230
390 W. Stephenson, Ukiah, 463-0680 Paulownia Tree Company, ZoeAnna Thies
Inner Harmony, Casey Eldredge dragontrees.com, 485-6277
Colon Hydrotherapy
colontherapyukiah.com, 972-0692 Photography Ron Greystar
Dennis Miller, MFT rongreystar.com, 456-9099
J. Robert Ortega, D.D.S.
1377 S. Dora St., Ukiah Political Landscapers, Joe Louis Wildman
Divora Stern, LCSW joelouis@pacific.net, 367-0910
mendosmiles.com, 462-3875
Energy psychology, emotional freedom technique,
theta healing biofeedback, 354-9911 Raw Chef Christina Basor
Luna Hart, HHC
Holistic Health Consultant Classes, Special occasion desserts & more! 489-3600
Gail Shahbaghlian, MFT
hartofhealth.com, 354-4731
518 S. School Street, Ukiah, 462-6575 Raw Food Chef & Consultant, Tonya Thurman
Philo School of Herbal Energetics thurmanfamily@mac.com, 272-7275
Hypnotherapy & Energy Healing
Mary Pat Palmer, AHG, ATR
Julia Velazquez-Contreras Real Estate Appraiser, John Rensen
herbalenergetics.com, 895-3007
RegenerationalHealing.com, 357-0294 jdrensen@pacific.net, 743-1210
Six Rivers Optical, Aura Gross
JoAnn Lovascio Redwood Home Inventory & Organizing
725 S. Dora St., Ukiah
Core Energetics, Somatic Psychology, Sheila Leighton, 895-3735
sixroptical@hotmail.com, 462-1310
& Body Mind Awareness, 367-3946
Sharon Stewart Salon 309
Kathleen MacGregor 468-7979
Nutrition Counseling, Weightloss & Diabetes
Counseling, processcoaching.com
alpha0172@gmail.com, 367-0172
kathleen@healingtowholeness.com, 391-8569 Shoefly & Sox
Tai Chi, Qi Gong, Meditation & Martial Arts 463-6933
Reiki Energy Healing, Bonnie Barker
awesomeargos.com, 485-1198
blbarker@earthlink.net, 413.7004 Tara Moratti, Coldwell Banker Mendo Realty, Inc.
Office 459-5389 ext. 109, Cell 367-0389
Ten Moons Birth & Family Services
Terry Kennedy LCSW
Lisa Rawson, 467-9242
Specializing in Voice Dialogue-Jungian model & Tech Support (Mac), Sirius Mac Solutions
non-dual approach to consciousness, 467-1362 jeff@siriusmac.net, 237-2597
Yoga Mendocino
yogamendocino.org, 462-2580
Theta Mind
Thetahealer, Dog Trainer & Animal Communicator
thetamindthetahealing.com, 895-9129
Co-op Calendar Monday, September 20 Member Appreciation Discount
Co-op Board Meeting Co-op member-owners, your fourth quarter
Wednesday, September 1 6 pm 413 N. State St. member appreciation discount is available
All members are invited to attend. For the starting October 1st. You have until December
Co-op Art Wall
meeting agenda, go to ukiahcoop.com. 31st to use it!
Rob & Ash Burgess, a husband and wife
team, specialize in portraits and events.
Thursday, September 23 Saturday, October 2
Monday, September 6 Autumnal Equinox Co-op Community Flea Market
Join Julia & Cliff Landis with Darin Smith for Co-op parking lot, 9 am - 2 pm
Labor Day
Traditional/Bluegrass Americana Fusion. See page 3 for more details.
The Co-op will be closed for the holiday!
3:30 - 6:30 pm.
Wednesday, September 8 Thursday, October 14
10% off Health & Beauty Products Monday, September 27 - October 3 10% off Juice, Coffee & Cereal
Back to School Week Just in time to stock up for back to school.
Time for some well deserved self care!
Shop at the Co-op & support local schools! Don Willis plays cheery tunes 2:30 - 5:30 pm
Jason Argos & George Husaruk perform
3:30 - 6:30 pm.
Monday, September 27 Co-op Class! Monday, October 18
Thursday, September 9 Naturally Healthy Kids Co-op Board Meeting
6 pm 413 N. State St.
Store Closing Early at 6:45 pm Keep your family healthy this school year!
All members are invited to attend. For the
for all staff meeting. 6:00-7:30 pm. See page 3 for more details.
meeting agenda, go to ukiahcoop.com.

Sunday, September 19 Thursday, September 30 Monday, October 25 Co-op Class!

“Wild About Health!” Member Appreciation Discount Green Smoothies & Live Super Foods!
Children’s Health Fair - FREE! Third Quarter Ends Learn how to make delicious (seriously!)
11 am - 3 pm 1640 S. State St. smooth green smoothies 6-7:30 pm.
Alex Rorabaugh Center & October See page 3 for more details.
Grace Hudson Elementary School
Join the Co-op & 30 local organizations Friday, October 1 Sunday, October 31
for a fun & informative community event! Happy Halloween! Boo!
Co-op Art Wall
Toni Orori works wonders with watercolors.
Every Sunday is
Senior Sunday at the Co-op!
All Co-op member-owners 65
and over receive an additional
2% discount every Sunday.

Give Back to For

Rais elp
e Mo

Schools Week!
Scho cal

Ukiah Natural Foods Co-op Each time you shop at

will donate 5% of all sales
to local schools.
September 27– the Co-op during the week,
just tell your cashier which
October 3 participating school you choose
and we’ll donate 5% of your sale to
your school.