35 years of experience you can trust!

March - April 2011

Inside this issue:

Spring and Recycling...................2
Coming up at the Co-op...............3
Local Farmer - Lovers Lane........4
35th Annual Member Meeting.....5
Lori’s 25th Anniversary.................5
Toxic Smarts: GMO Alfalfa...........6
Annual Sales Growth...................7
Fresh & In-Season Asparagus....8
Eating Well as Food Prices Rise..9
Join the Composting Community.....10
Ricoh Provides Green Solutions 11
Give Where You Live..................12
Words on Wellness.....................13
DIY Green Laundry Products.....14
Co-op member-to-member.........15
The Last Word.............................16
Co-op Calendar...........................16

Local Farmers:
The Sweet Life for
Lovers Lane Honey
 The Co-op News • March / April 2011 2

Greetings from the General Manager

Spring and Recycling!
By Lori Rosenberg
A natural foods cooperative
General Manager
since 1976

S
Film plastic is generated from shrink-wrap
721 South State Street pring is upon us with day- on individual cases of products and shrink-
Ukiah, CA 95482 light savings time beginning wrap bound on the pallets of delivered
707-462-4778 • www.ukiahcoop.com on March 13th. I love this time of merchandise. Thanks to Brian Alexander
year, especially the vibrant shades who graciously takes the film plastic each
e-mail: UNF@ukiahcoop.com
of green covering the hillsides and week to MRF for us.
listening to the lovely birdsong in
Store Hours the early morning hours. Just a reminder that Board Candidate
Mon–Fri.....8–8 p.m. forum night will be held on Thursday,
Sat.....8–6 p.m. We have a great selection of certi- March 3 from 7-8:30 P.M. at the Ukiah
fied organic vegetable and flower Valley Conference Center in the Chenin
Sun...10–6 p.m.
seeds from High Mowing Seeds Blanc room. This is your chance to meet
found in the produce department. the candidates running for the three open
UNF Management We also offer a colorful variety
of gardening gloves for all you backyard gardeners.
Board of Director seats.

General Manager Happy Spring! This April marks my 25th year of employment at the
Lori Rosenberg Co-op and I am very happy to be a part of our com-
Another joy of Spring is Earth Day; it allows us to munity-owned business that provides organic food
Finance
Anne Wright reflect on positive changes we’ve made to protect our and healthy choices for our neighbors. 2011 marks
environment. And we have lots of good news to share the Co-op’s 35th anniversary and we will celebrate on
Front End with you! Sunday, June 26th. Come and celebrate with all of us
Lodie DeAlba
and meet some of our local farmers and vendors that
Grocery In early February we set up a new in-store recycling supply the Co-op with great food. We appreciate all
Babs Verenis program, “Share A Bag.” The Share A Bag program your support and loyalty.
Human Resources & Operations allows folks to bring in their clean, reusable paper
Susan Winter grocery bags so customers can use them to pack In cooperation,
Information Technology
their groceries. Located by register seven next to Lori Rosenberg
A pr il 22, 2011
Brian Alexander the cardboard boxes is a receptacle for bag drop-off
y,
Marketing & Outreach
Joan Griswold
and reuse. The great news is that we have reduced
the monthly use of handled paper grocery bags. We
h Da
went from buying 11,000 large bags to an average of
t
Ear
Produce 3,000 bags a month! Thanks to all of you for bring-
Libee Uhuru ing in your own bags, using the cardboard boxes and
Wellness supporting this effort.
Mike Tilander
In 2010, the Co-op recycled 1 and ½ tons of film plas-
tic to the Material Recycling Facility (MRF) in Calpella.

Co-op News
Editor / Layout
Joan Griswold / outreach@ukiahcoop.com
Contributors
Lori Rosenberg, Clifford Paulin, Jennifer Smart, Terry
Nieves and Mike Tilander
Submissions
Views expressed in the Co-op News are the writers’ opinions
and are not necessarily the views of Ukiah Natural Foods Co-
op. Submissions from members are encouraged. The deadline
for submissions is the first Friday of the month two months
before publication. Submissions may be edited or not printed
based on length and appropriateness.
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.
Purpose: The purpose of Ukiah Natural Foods Co-op is to be a vital, thriving, and growing
community center that will:
•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!
The Co-op News • March / April 2011 3

Coming up at the C o-op

35
Saturday, Ap
ril 2
th
Annual Meeting
Every Sunday is
Senior Sunday at the Co-op! All of the Co-op Membership
Healthy Co-op member-owners 65 and
over receive an additional 2%
See page 5 for details!

Menopause discount every Sunday.

from three perspectives
Come hear how three different practices offer

April 19
menopause support. Bring your questions
to this information-packed class!
March 17
Kambra Phoebus
Naturopathic Doctor Mary Paffard
Yoga Instructor
Celebrate spring with Go green for Earth Day
Candice Romanow fresh, organic produce! with bulk foods
Licensed Acupuncturist
& Herbalist

Monday, March 14 10% off

6-7:30 p.m. Co-op Espresso Bar
$5 Member, $8 Nonmember on the entire
RSVP: 462-4778 or Customer Service
bulk food
10% off on all produce department

Two Hearts- Four Hands Easy Fermentation

a Guide for Cooking Together
Based on Sulin Bell’s new book of the
same name, this class will demonstrate the
use of the book for making cooking dates
with partners, friends and family. Her talk
will include how to select a menu, prepare
for the date and hints for cooking side-
by-side.
Naturally fermented foods are high in
probiotics. In this fun class educator
and author JoAnn SkyWatcher will
teach you the basics of lacto-fermen-
tation. Discover how to make sauer-
kraut in days instead of weeks! You’ll
receive recipes and taste fermented
foods! Don’t miss!

Monday, March 28 Monday, April 11

6-7:30 p.m. Co-op Espresso Bar 6-7:30 p.m. Co-op Espresso Bar
$5 Member, $8 Nonmember $5 Member, $8 Nonmember
RSVP: 462-4778 or Customer Service RSVP: 462-4778 or Customer Service
 The Co-op News • March / April 2011 4

Lover’s Lane
Bee Business at Lovers Lane Farm
by Joan Griswold
Outreach & Marketing Manager

Mendocino County, if we get a lot of rain in the winter

and then a warm, dry spring, we can produce vetch
blossom honey in profusion. If it rains a lot through
spring/ late spring, we will typically produce less light
honey (vetch blossom) but the ground will be satu-
rated later in the season, allowing the later blooming
plants to produce more nectar. In Ukiah valley, most
plants that bloom in the late season tend to produce
a stronger, more bold flavored and dark honey. These
include pennyroyal and oyon.”

When you see the beautiful jars of Lovers Lane

W
hether stirred into tea, sweetening salad
dressing or topping toast, local honey is a
delicious treat. Lovers Lane Honey is no
exception. Theirs is a mouth-watering midsummer
harvest made from wild vetch blossoms, blackberry,
toyon, pennyroyal, star thistle and “possibly hundreds
of other wild flowers,” said Keith Feigin, who with wife
Kate and 18-month-old daughter Linnea own Lovers
Lane Honey.
With 250 hives across the county, the Feigins also
lease other hives to meet their customers’ demands.
An interesting fact is that all commercially grown
apples in the county are pollinated by Lovers Lane’s
bees. The couple blends their gourmet honey in small
batches for best quality. Always wonderful, some
years the honey is a light amber color, others, a beau-
tiful dark tone.
According to Keith, “There are many variables that
determine honey color, aroma and flavor. In inland
Honey on the shelves at the Co-op and at farmer’s
markets you might not realize just how much local
history they represent. The 85-acre Lovers Lane
Farm in Ukiah was the site of the original Benson
Ranch. (You can still see the old homestead foun-
dation, covered in grass, which burned years ago.)
Older Ukiah residents will remember horse-boarding
on the property. Generations of townspeople kept
their horses at the Benson Ranch for weekend riding.
Keith’s grandfather, who bought the ranch in 1965,
continued the business until the early 1980s.
The ranch however, was home to more than horses.
Local beekeeper Jack Booth kept his hives at the
homestead while Keith was growing up. In fact, Keith
knew Jack well; his best friend Tyler was Jack’s son.
Jack hired Keith to help harvest honey at age 14, but
kept bees on his family’s ranch since he was a child.
By the time Keith was 15, he was working nearly full
time in the summers and falls, harvesting honey and
making beeswax candles.
Lovers Lane Farm
After spending a few years in Portland, Or-
egon, Keith moved back to the ranch in 2006
with his wife, Kate. Married for one month,
they knew they wanted to farm. The couple
considered growing grapes, fruit trees and
vegetables, but the soil wasn’t deep enough.
Then Jack, who was still keeping his hives
at the ranch, said “he wanted out of the bee
business” and asked Keith if he’d like to take
over. The duo said yes and Lovers Lane
Honey was born.
Keith is passionate about his craft. It’s
important to him because bees are crucial
to our food supply. Said Keith, “Any fruit
with color-- squash, berries, cherries-- de-
pend on bees to pollinate. Even grass-fed
beef depends on bees, because during the
blooming season, alfalfa needs bees for seed produc-
tion.” The problem, said Keith, is that it is a tough time
for bees.
According to Feigin, a beekeeper today loses 20%
of his hives due to pathogens; as recently as the
1990s, that number was only 5-10%. This means that
instead of working to expand his honey business, a
beekeeper works hard to maintain the hives he has.
Although much has been written about Colony Col-
lapse Disorder, the sudden disappearance of worker
bees from the hive, California beekeepers have an
additional set of problems. Globalization of our state’s
almond exports has brought about added stress to
California bees.
According to the California Almond Board, the state
produces up to 80% of the world’s supply of almonds,
and almonds need bees for pollination. In 2005, for
example, California needed 1.5 million hives to meet
the demand. However, California beekeepers only
had 600,000 hives. That shortfall was filled by bees
imported from national and international suppliers.
“That means beekeepers are digging hives out of the
snow in Massachusetts, stimulating them when they
should be hibernating and then importing them to
California. In fact, hives come from as far away as
Australia,” said Keith. This high concentration of imported
Continued on page 7
 The Co-op News • March / April 2011 5

35
Co-op News by Clifford Paulin

25th Anniversary for th Annual Meeting Board President

General Manager of the Co-op Membership

Saturday, April 2
Lori Rosenberg!
In honor of the 35th anniversary of the Ukiah Natural Foods Co-op,

F
or 25 of the Co-op’s 35 years, General
Manager Lori Rosenberg has brought
her passion for healthy living to work.
Whether in her first job as cashier or as a
buyer for the grocery department, commit-
ment to wholesome affordable food is her
driving force.
As a leader not only does she pay attention
to the details of the business, she is also
very committed to the lives of her employees
and customers. That care is evident in the
thriving business and community center the
Co-op is today. From the staff, Lori, thank
you for all the ways you champion what’s
important.
we’re changing the format of our Annual Meeting and celebrating!
We’re moving it to the location of our good friends at the Ukiah Brew-
ing Company. As the first certified organic brewpub in the country
(not to mention darn good people) we thought the Brewery would be
the perfect venue. We’ll also be dancing the night away to the tunes
of one of our favorite musical acts, the Dirt Floor Band. We’ve had
a number of these fine gentlemen play in the store before and they
always attract a foot-stomping crowd. They’ll play an acoustic set at
8:30 pm for the mellower crowd, and crank up their full sound at 9:30 pm.
Each membership is entitled to up to two vouchers worth $10 each
to be spent on anything your heart desires from the Brewery’s stel-
lar menu, including hand-crafted beer or local organic wine. You can
stop in for any or all of the evening, as you see fit. Co-op
announcements are scheduled for 7:15 pm and again at 8:15 pm and
9:15 pm. The Brewery will start taking dinner reservations at 6 pm
and serves food till 9 pm. Please RSVP by Friday, March 25.
Space is limited, so call early!

Reduce - Reuse - Recycle

Calling all Co
New Paper Bag Program -o
Remember the days when

p
Have extra bags you need
the Co-op was called “The
a home for? Forgot your

Me
Homestead Exchange?” Or when we
bag when you came to
the Co-op? Introducing a moved into the Perkins Street location?

m b er
new paper bag recycling Were you part of the
program at Ukiah Natural orignal buying club that started it all?
Foods!
We’d love to share your Co-op
stories (and old pictures if you have any)

s!
Located near the front
door next to the checkout at our 35th Annual Celebration,
stands is a new fixture for Sunday, June 26.
paper bags that are “free
Please email them to us at
to a good home.”
outreach@ukiahcoop.com or
Drop them in on your next send them to Ukiah Co-op,
shopping trip for folks who 721 S. State St., Ukiah. attn: Joan.
forgot to bring theirs. The We look forward to sharing
bags will get a second life memories with you!
- and who knows? Maybe
a third and fourth if shop-
pers bring them back to
re-recycle.

And if you’re in the store and forgot yours, don’t forget to

check here first. You’ll also notice a stack of cardboard boxes
that are available free for your use.
 The Co-op News • March / April 2011
Toxic Smarts
Roundup Revolt – GMO Alfalfa Deregulated
This issue we introduce a new column, Toxic Smarts, by Ukiah Co-op staff member,
Jennifer Smart. You can read more from Jennifer at toxicsmarts.blogspot.com
by Jennifer Smart
Co-op Staff Member
I
remember supporting Measure H in 2004 when
Mendocino County was the first in the nation to
ban growing genetically altered crops and animals.
Despite corporate donations against Measure H to the
tune of $621,000, 56.5% of the voters said no GMOs
for us.
What are GMOs? A genetically modified organism
or GMO is a plant or animal whose genetic material
has been altered using recombinant DNA technology,
where DNA molecules from different sources are com-
bined into one molecule to create a new set of genes.
GMOs are making headlines again with the most
recent decision by the U.S. Department of Agriculture
(USDA) to allow unlimited, nation-wide commercial
planting of Monsanto’s genetically-engineered Round-
up Ready alfalfa. This is despite the many risks to or-
ganic and conventional farmers USDA acknowledged
in its final Environmental Impact Statement. And
this decision could impact other GMO crops grown
in the U.S.: 93% of soybeans, 86% of corn, 93% of
cotton, 80% of Hawaiian papaya, 93% of rapeseed
(canola) and GMO golden rice, which is forecast to hit
the market in 2012. percussionist to perform with the 2002 National Wind
So why does all this matter? For me, I believe our
health is a direct reflection of what we eat. I’d much
rather invest in nutrient-dense foods that are as
nature intended, than save money for a trip to the
doctor who likely knows more about diseases than
about health. When I looked into GMOs, I found a
scarcity of information about the health effects of eat-
ing GM food. The use of herbicides causing cancer,
the genetic integrity of seeds lost through transgenic
contamination and the development of superweeds is
the focus of most documentation.
Unfortunately, we and our environment are the test
subjects for GMOs and scientific studies are just now
emerging, despite worldwide use of GMOs since the
1980’s. When GMO food is consumed, its DNA does
not completely break down in our digestive tract,
which opens the possibility of antibiotic resistance
and susceptibility to allergies.
Roundup Ready alfalfa means that the alfalfa planted
will not die when the herbacide Roundup is sprayed
on it to control weeds. Glyphosate, commonly known
as Roundup, is the world's most widely used herbi-
cide. A recent scientific study directed by two Swed-
ish oncologists revealed clear links between glypho-
sate and non-Hodgkin's lymphoma, a form of cancer.
So, the more Roundup Ready GMO crops that are
grown, the more Roundup that is dispersed into the en-
vironment, exposing us to higher levels of the chemical.
In addition to cancer risks from herbicidal sprays,
consumers now have good reason to question wheth-
er the products labeled organic made from soybeans,
corn and canola may have been contaminated by
Monsanto’s GMO crops. Transgenic contamination,
6
the spread of transgenes from genetically modified
crops have cost organic farmers millions of dollars
in lost sales. And as many as 10 weed species have
now developed resistance to the Roundup herbicide.
Lawsuits have already been filed by the organic
community protesting the USDA’s recent decision
and if you find this whole story disturbing, then now
is your chance to take action! You can support the
efforts of organic food lobbying groups in Washington
D.C., sign the petition on the Ukiah Co-op website
and continue to support the organic market. It is only
through continued growth and increased market
power in organics that we can have a greater impact
in Washington D.C.
Is there a happy story at the end of all this? Remem-
ber that each choice you make and each dollar you
spend has a voice. You have the power to influence
change! Will you join me?
Sources:
http://www.gmofreemendo.com/press_releases
/2004-03-03.html
http://en.wikipedia.org/wiki/Genetically_modified_
organism
http://truefoodnow.org/2011/01/27/usda-decision-on-
ge-alfalfa-leaves-door-open-for-contamination-
rise-of-superweeds/
http://en.wikipedia.org/wiki/Genetically_modified_
food
http://www.actionbioscience.org/biotech/pusztai.html
http://www.organicconsumers.org/monsanto/glypho
cancer.cfm
http://strongertogether.coop/from-the-source/ncga-
expresses-disappointment-in-usda-decision-on-
ge-alfalfa/
Jennifer Smart, a Ukiah native, studied music at
CSU, Sacramento and later was the only female
Ensemble at Carnegie Hall. She also obtained a
GeoScience teaching credential at HSU where she
met her sweetie Eric. In 2009, they hiked 2,400 miles
of the Pacific Crest Trail. Jennifer organizes the Ukiah
First Friday Community Bike Ride, supporting the
relocalization efforts of building a more sustainable
future.
 The Co-op News • March / April 2011 7

Annual Sales Growth 12,000,000

12,000,000
11,500,000
11,500,000
11,000,000
11,000,000
10,500,000
10,500,000
10,000,000
10,000,000
9,500,000
9,500,000
Good news 9,000,000
9,000,000
for Co-op sales 8,500,000
8,500,000
8,000,000
8,000,000
in 2010! Gross 7,500,000
7,500,000
sales totaled 7,000,000
7,000,000
$11,274,357, an 6,500,000
6,500,000
increase of 6% 6,000,000
6,000,000 Did you know?
over 2010. We’re 5,500,000
5,500,000 In the eight months since
hoping to do the 5,000,000
5,000,000
establishing the ten-cent
4,500,000
4,500,000
same in 2011! 4,000,000
4,000,000 paper grocery bag charge,
Stay tuned for 3,500,000
3,500,000 the Co-op has used
the year-end 3,000,000
3,000,000 64,000 fewer bags.
financials, which 2,500,000
2,500,000 According to the
will be out in late 2,000,000
2,000,000 California Energy
February. Commission that is the
2010
2008

2009
2001

2006

2007
1999

2000

2002

2003

2004

2005
1998
1998

1999
2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

equivalent of 91 trees!

Lovers Lane continued from page 4.
bees has introduced new bee pathogens and diseases
for which nonimported bees have no immunity. Bees, it
turns out, are pretty delicate creatures.
Modern beekeeping relies on pesticides and antibiot-
ics to keep hives healthy. Lovers Lane uses less drastic
measures to protect their hives. They use essential
oils and formic acid to deter mites, which are harmful to
bees. They employ more time-consuming, yet healthier
mechanical methods of dealing with mites, practice
drone trapping and dust with powdered sugar (the mites
fall off the bee and can’t climb back on.) None of these
methods alone would suffice but together they are effec-
tive in protecting bees from mites and diseases.
“The real solution,” Keith said, “is to focus on breeding
heartier bees. All the US genetic stock we’re breeding
uses a pretty shallow gene pool of only 500 queens.”
That is not enough genetic diversification to provide dis-
ease-resistant bees. For his part Keith traps feral bees
and breeds them, in an effort to develop heartier stock.
Hope for greater genetic diversity may be on the horizon
in the form of new breeding stock available from Europe.
Those bees are currently in US Customs quarantine, on
the way into the states for research.
Going Whole Hog
The fact that “beekeeping is changing every day” hasn’t
kept Kate and Keith from diversifying their farm. In the
last several years, the Feigins have been raising Tam-
worth pigs, a heritage breed, and Lovers Lane is the only
farm in California that does.
Keith first heard about heritage breeds at a dinner in kets, you can purchase a whole or half hog from Lovers
Sonoma; the chef was effusive about the superior quality. Lane, too.
Keith started researching online and the Tamworth pig
kept coming up. The only catch was the breed was not It seems that whatever Keith does, he does with a com-
available in California. Keith said he “became obsessed” mitment to quality and to sustainability. But whether
with trying to find them, finally tracking down a breeder in tending bees or raising pork, what’s important to the
Washington. He bought three and began raising them. Feigins is they’re here, local and part of the community
In addition to the packaged pork sold at farmer’s mar- and we’re glad they are.
Honey Carrot Soup
Add a kale salad and bread for a light
spring dinner.
Ingredients:
2 tablespoons honey
1 onion, chopped
1 lb. carrots, peeled and thinly sliced
2 cups veggie broth
1 cup unsweetened, unflavored almond milk
2 tablespoons honey
Ground nutmeg
Minced chives
Directions:
In a large saucepan sauté onions and carrots in olive oil for five minutes. Add veggie broth
and simmer for 15 minutes until tender. Transfer to a blender or food processor; blend until
smooth. Pour back into saucepan. Add honey and almond milk. Return to simmer until hot.
Place in bowls and garnish with sprinkle of nutmeg and a pinch of chives. Serves 4.
The Co-op News • March / April 2011
It’s fresh &
in season!
Asparagus
Vegan Asparagus Tapenade
A delicious and easy first course.
Ingredients:
1 bunch asparagus
5 crimini mushrooms
2 cloves garlic
Salt and pepper, to taste
2 tablespoons olive oil
Directions:
Toss asparagus, mushrooms and garlic in
olive oil with salt and pepper on a baking
sheet. Roast for 20 minutes in a 375°
oven.
Place roasted vegetables in a food
processor or blender and pulse until a
creamy consistency.
Serve on toasted baguettes or crackers.
-Adapted from WebVeg.com
Asian Inspired Asparagus Salad
Plunging the asparagus in ice water halts the
cooking process, keeping the asparagus a firm
texture.
Ingredients
1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon agave
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 1/2 pounds fresh asparagus, trimmed and
cut into 2-inch pieces
1 tablespoon sesame seeds
Directions
Whisk together the rice vinegar, red wine vin-
egar, soy sauce, agave, and mustard. Drizzle
in the peanut oil and sesame oil while whisking
vigorously to emulsify. Set aside.
Bring a pot of lightly - salted water to a boil.
Add the asparagus to the water and cook 3 to
5 minutes until just tender, but still mostly firm.
Remove and plunge into ice-water bath.
Place the asparagus in a large bowl and
drizzle the dressing over the asparagus. Toss
until evenly coated. Sprinkle with sesame
seeds to serve.
-Adapted from allrecipes.com
8
Asparagus Risotto
A perfect dish with asparagus and lemon -
the best of spring!
Ingredients:
1 pound asparagus spears
1 small yellow onion
1 1/2 cups Arborio rice
4-5 cups chicken broth
1 lemon
3 tablespoons butter
1/2 cup dry white wine
Salt
1/2 cup grated Parmesan
Parsley
Directions:
Wash asparagus, trim off tough ends. Slice in
¼-inch pieces and set aside. Zest lemon and
squeeze juice. Finely chop onion.
Pour broth into a sauce pan and heat to a low
simmer.
In a heavy - bottom sauce pan, heat 2 table-
spoons butter. Add onion and cook until soft.
Add the rice and stir, cooking until the rice
becomes slightly translucent.
Add wine and lemon zest and cook a few
minutes longer until the wine is completely
absorbed.
Ladle one cup warmed broth into the rice pan.
Add salt to taste. Stir mixture while it heats to
a bubbling simmer. Let the rice thicken with
broth then add another ½ cup of broth.
Continue to add 1/2 cup of broth at a time and
stir rice frequently.
About 10 minutes after you first added broth,
toss the asparagus into the cooking rice. Con-
tinue to stir and add broth as before until the
rice is tender with a slight bite in the center.
When rice is just done, add 1/2 of the lemon
juice, 1/2 cup grated Parmesan, and 1 table-
spoon butter. Stir vigorously to incorporate
ingredients and then let it rest for a minute or
two. Adjust seasonings if necessary and add
freshly ground pepper to taste. Top with pars-
ley and enjoy.
-Adapted from the Art of Simple Food
by Alice Waters
 The Co-op News • March / April 2011 9

Your Co-op Kitchen

Eating Well as Food Prices Rise
at the very best prices. Buy ex-
actly the amount you want of each
bulk item. We offer a wide array
of bulk items, including herbs and
spices; baking ingredients like
cocoa, milk powder, baking soda,
baking powder and active dry
yeast; and other cooking ingredi-
ents like tapioca, grains, teas and
dried vegetables. According to El-
len Bouchard, Bulk Herb & Spice
Manager at Frontier Natural Prod-
ucts Co-op, “sales of bulk herbs
and spices are at an all-time high.
They offer an economical and
green choice to packaged prod-
ucts while allowing the consumer
to purchase any amount - from a
Vary the tea -- green, herbal, black -- as well as the
sweetener, if desired. And be sure to try your hand at
developing your own custom blends; try a variety of
teas, or mix tea with lemonade or juice.
Spiced Green Apple Tea
Enjoy the taste and aroma of this delicious, eco-
nomical tea.
Ingredients:
1 quart apple juice
1 quart green tea
1 (4 inch) stick cinnamon
2 teaspoons whole allspice
1 teaspoon whole cloves
Directions:
Combine juice and spices in a pot. Bring just to a

W
orried about your grocery tab? Rising food
prices are a significant cause of concern for
73 percent of consumers, according to a recent USA
Today-Gallup poll. For almost half of them, those
prices have caused a hardship.
pinch to a pound.” boil, reduce heat and simmer for 20 minutes. Add
green tea and strain. Serve hot or cold.
Rely on local, seasonal produce.
Growing your own produce is ideal, or you may want
to join a Community Supported Agriculture (CSA)
program, which will enable you to harvest fresh

Tightening the food budget needn’t mean sacrific-

ing flavor or health, however. In fact, by stocking up
on nutritious staples and an array of seasonings,
produce while supporting your local farmer. And of
course you'll want to schedule a regular trip to the
Co-op to pick up what's in season -- to serve fresh
or to put up for later months. Shopping for seasonal
In
Season:
it's possible to become more frugal while enhancing produce will provide the freshest and most economi- peas
your family's meals. Some suggestions: cal buys at your local food store.
mint
Season those staples. Early Spring kumquats
Not only are basic, natural foods-- like whole grains is the time radishes
and beans -- inexpensive, they're versatile. Take
rice, for example: Flavor with basil, garlic and ginger
to wake up strawberries
and serve as a bed for in-season vegetables, or your taste buds. asparagus
sprinkle with curry powder for an instant stir-fry. Use dandelion
it as the basis of a casserole, seasoned liberally New crops of potatoes
with marjoram or gently with cayenne. Toss in a little
rice -- along with a pinch of cumin -- to add body to
roots and potatoes green onions
your cup of soup or stew. Or stir up some aromatic are green garlic
rice pudding, flavored with cinnamon, nutmeg and sweet and succu- baby beets
vanilla. Treat other grains, beans and even seasonal lent blood oranges
produce, similarly -- and make the most of your
staples by spicing each dish distinctively. baby turnips
Greens are parsley
Of course, you can also use spices to enhance your alive and vibrant lettuce
standard fare, turning yet another omelet or whole-
grain pasta dish into something special. Ready-to-
artichokes
add seasoning blends of spices offer an easy route Herbs are chives
to give the meal some pizzazz.
Look for more frugal substitutions. tender and green fava beans
Replacing soda and other expensive drinks with
Buy in bulk. homemade iced tea, for example, can pro-
Buying food items in quantity allows you to purchase
vide savings as well as increased nourishment.
 The Co-op News • March / April 2011
Earth Day 2011
Join the Composting Community!
W
hat better way to celebrate the earth than
by composting? It's the ultimate in recycling
and easy to do. Composting simply involves taking or-
ganic materials -- like plant remains and food scraps
-- and transforming them into a rich, soil-like material
called compost. Nature does it automatically. When
you compost, you're just helping the natural process
along.
Composting is a great way to use those fall leaves
you rake up, the grass clippings you bag, and the pro-
duce scraps you generate every day. By recycling this
kitchen and yard waste, you reduce the garbage sent
to landfills, an average of 700 pounds per household
per year. There's a tangible reward for you, too. The
end product is a high quality, inexpensive amendment
for your soil. Adding nutrient-rich compost can enrich
depleted soil, increase the ability of sandy soil to hold
water, and add porosity to clay soil to improve drain-
age. Compost also provides food for microorganisms
in the soil, which in turn produce nitrogen, potassium,
and phosphorus.
How does composting work?
If you leave a pile of organic waste in a corner of your
yard, it'll decompose on its own, thanks to nature.
There's even a name for this kind of composting; it's
called "passive composting." If you put a bit more
effort into helping the process along, you can have
more compost, in a shorter amount of time and a little
tidier yard, too.
Helping the process means providing good conditions
for decomposition, which is fueled by microorganisms
like bacteria and fungi. Good conditions include the
right carbon to nitrogen ratio, moisture, and aeration.
A working compost pile will be warm, usually about
140 to 160 degrees F.
Composters think of carbon and nitrogen ingredients,
which are food for the microorganisms, as "greens"
and "browns." The "greens" are high in nitrogen.
These include weeds, hay, grass clippings, vegetable
scraps, seaweed, garden waste, some food waste,
clover, and alfalfa. The "browns," on the other hand,
are high in carbon. "Browns" include, cardboard,
cornstalks, leaves, newspaper, peanut shells, pine
needles, sawdust, straw, soil and wood chips.
Of course, you don't need to measure your ingredi-
ents exactly. Start with two parts "greens" to one part
"browns" by volume. If you notice that your compost
pile isn't heating up and decaying as fast as it should
(or was), it might mean that there's too much car-
bon. On the other hand, if the pile starts smelling, it
might mean that you have too much nitrogen. That's
because if there's too much carbon in the pile the mi-
crobes won't get enough air and anaerobic microbes
will take over the pile. These types of microbes cause
slower decomposition as well as a pile that smells like
garbage.
The right moisture level is also important for decom-
position. If the compost is too dry, the microorganisms
will slow down, but if it's too wet, it will interfere with
aeration and leach out nutrients. The compost should
feel damp, like a wrung out sponge. If the weather is
very dry, you might need to water the pile occasion-
ally. If it's too wet, it might be necessary to cover it
with a tarp now and then.
You'll also want to turn the pile regularly, using a pitch-
fork. When you turn the pile, you introduce oxygen
Compost pile from old wooden pallets.
10
to the middle of it. Some composters turn their piles
every month or week, others every few days. The
more you turn, the quicker the results. You can also
help by increasing the surface area of the materials
you compost -- by shredding or chopping them up, for
example.
Do I need a compost bin?
No, you don't. (Remember "passive composting?") If
you choose to have a simple, uncontained pile in your
yard, for maximum effectiveness make it at least three
feet by three feet by three feet. A bin keeps things
tidier, though. A double bin allows you to turn the pile
from one to the other when aerating. You can easily
make bins out of old wooden pallets or wire mesh.
You can also buy composting bins, including those
that rotate.
What can I put in the compost?
Things you can safely compost outdoors; besides
most of your food scraps, including eggshells, tea
bags, and coffee grounds, include: cow or horse ma-
nure, cardboard rolls, clean paper, cotton rags, dryer
and vacuum cleaner lint. You can also use grass
clippings, hair and fur, hay and straw, houseplants,
leaves, nutshells, sawdust, shredded newspaper,
wood chips, wool rags and yard trimmings.
Can all organic materials be added to the compost?
No, some organic materials can't be composted
because they contain substances that are harmful to
plants, or because they may create odors and attract
rodents. Don't add: bones; meats; fish or oily fats;
black walnut tree leaves or twigs; coal or charcoal
ash; dairy products; disease- or insect-ridden plants;
fats, grease, lard or oils; pet waste; or yard trimmings
or household plants treated with chemical pesticides.
How will I know when my compost is ready to use?
When your compost is ready, it will be dark brown and
well transformed. It will smell and feel earthy. Different
composting methods take different amounts of time.
In general slow methods, such as a pile that you don't
turn, might take six months to two years, if it's very
large, while a quick method, like a rotating barrel,
might only take three weeks to six months.
How can I use the ready compost?
Mix the compost (fondly referred to as "black gold" by
gardeners) into your garden soil, or mix it with the soil
for your houseplants. Or use it as mulch or top dress-
ing (spread it on top of the soil around your plants).
You can also use it as a regular houseplant or seed-
ling fertilizer by mixing a little compost into the water
in your watering can.
 The Co-op News • March / April 2011 11

Green Solutions
Ricoh Reduces Co-op’s Carbon Footprint
By Joan Griswold
Outreach Manager

E
nvironmental commitment is part of the founda-
tion of the Co-op so sustainability was a top
priority when replacing our old copy machine.
Enter Willits resident and Co-op member Steve Thrift,
IKON Office Solutions representative for Lake and
Mendocino County. IKON is a Ricoh company com-
mitted to environmental stewardship.
For the sixth consecutive year Ricoh was named
one of the “Global 100 Most Sustainable Corpora-
tions in the World.” Since 2005, Corporate Knights
Inc. of Canada has honored the top 100 corporations
that have been the most dedicated to environmental,
social and governance issues.
The copier Steve recommended for the Co-op was
the Ricoh C4501. “This is the first new machine
we’ve ever had. We’ve always bought used equip-
ment before but our growth definitely warranted new,”
said Susan Winter, operations manager.
The equipment is designed to save energy and re-
duce CO2 emissions. It will reduce the Co-op’s CO2
emissions from 2,465 lbs to 1,060 over the next five
years, a savings of 1,405 lbs. This is the equiva-
Co-op employee Francisco Vega-Cervante at work
lent of “20 trees worth” of carbon offset. The yearly
carbon offset for copying and printing has gone from
seven trees to three trees.
Another point in favor of the C4501 is, “There is zero
percent landfill from creation to end-of-life for the
copier,” said Steve. The fact that there is no waste
anywhere in manufacturing and that the equipment is
100% recyclable is a huge plus.
The low-emissions toner cartridges are recyclable,
too. The equipment met the new (more strict) Energy
Star 1.1 guidelines. (Only 25% of all office equip-
ment does.) Steve pointed out that Ricoh met the
deadline years in advance.
Another interesting point is that the C4501 helps the
Co-op along the way to a paperless office. “It can
scan, e-mail and fax documents, eliminating the need
to make hard copies,” said Susan.
The new copier significantly reduces the cost of print-
ing. “Our color copying costs have dropped almost
60%,” said Susan. The C4501 also saves on labor.
“We have extensive training programs that include
manuals we create in-house. It used to take hours to
assemble, staple and fold. The equipment now does
this for us, saving labor costs.”
The service from IKON is great. According to Susan,
“Steve Thrift is way cool. We get great service and
he bends over backwards to help us out.”

Earth Day • “Power” Your Recycling -Adapted from the Green Book, by Eliza-
beth Rogers and Thomas M. Kostigen

1 Recycle your cell Phone.

Donate your phone to a
charity or sell it to a third-
party recycler. You can often
take a tax deduction for the
phone’s value or get hard money
for it from a recycler. Less than 1
percent of cell phones are cur-
rently recycled, and there are five
hundred million used cell phones
not being used in the United
states alone!
2 Download your software.
Most software comes on a
compact disc, and more than
thirty billion compact discs of all
types are sold annually - enough
to wrap around the earth. With
more than one billion unwanted
computer disks being thrown
away per year, that’s a huge
mountain of waste, not to men-
tion the packaging material - fifty-
five million boxes. Most software
can be downloaded online.
3 Unplug your power.
Ten percent of the electric-
ity used in your home is burned
by communication devices and
appliances - in “sleep” mode! If
every U.S. household just un-
plugged its computers and cell
phone chargers when they were
not being used, collectively we’d
save over $100 million - enough
to provide free healthy care to
every low-income child under the
age of five in California.
4 Try not to use a wireless
headset for your phone.
They use batteries. More
than 350 million tons of button-
sized batteries - the type used for
headsets - are sold every year.
These contain mercury, lead and
zinc which can pollute the air and
water if disposed of improperly.
Never throw out batteries with
the trash. Check with your local
Hazmat facility about disposal.
 The Co-op News • March / April 2011 12

Co-op in the Community

Give Where You Live
By Terry Nieves
Co-op Board Member

We are very proud that we, the
member-owners of the Co-op,
are able to give to our commu-
nity and these worthy organiza-
tions. If we make a profit in the
2011 budget year, the Grants
and Donations Committee of
The Co-op’s major donations for 2010
Back to School Week $11,010
John Milder Scholarships $3,000
Mendocino Children’s Fund $4,050
Buddy Eller Center $3,800

E
ven in tight years and economic decline, Ukiah
Natural Foods Co-op is working harder than
ever to make sure we are doing what we can in our
communities to help those in need.
The Seventh Cooperative Principle -- Concern for
Community – states that cooperatives work for
the sustainable development of their communities
through policies approved by their members. The
Board, which represents YOU the member-owners,
and the staff of Ukiah Co-op worked towards this prin-
ciple in 2010 by donating over $45,618 to community
organizations, schools, and scholarships!
the Board will meet to send
out grant requests. Keep your
eyes and ears open!
Besides grants and donations,
the Co-op has a profit-sharing
program for employees. In
the years the Co-op makes
a profit, employees receive a
percentage of the profit, directly
deposited into their retirement
accounts. This year, the total
profit sharing amount was
$39,500.
Plowshares $3,800
Ukiah Community Food Bank $3,800
Willits Food Bank $3,800
Alex Rorabaugh Rec Center $1,500
City of Ukiah Anton Stadium $1,500
City of Ukiah Skate Park $1,500
City of Ukiah Todd Grove Pool $1,500
Community Foundation- Arts in the Schools $1,500
SPACE $1,500
Co-op Development Fund for Haiti $999
National Wildlife Fund (bag charges) $864
Howard Bowers Fund $400

The Co-op staff and member-owners support the
good work of many charitable organizations in the
communities we serve. Each month, the Co-op
donates food and nonfood products, event sponsor-
ship and in other ways to help these groups with their
commendable endeavors.
We are proud the staff and the
member-owners of the Co-op
are able to give so much to our communities and give back to our employees who work hard to make every
shopping experience a pleasurable one.
If you are interested in participating in the Grants and Donations Committee, please submit a request at the
front desk. All committee members receive an additional discount at the register.

Did you
kno
w New Website for Co-op Shoppers
In 2010 Co-op
?

Baristas donated $4,460.05 StrongerTogether.coop is a place for people to

to organizations in our gather on their food journeys. It’s a place
community including: to find out more about what’s in your food,
Mendocino County Foster Kid where it comes from, where to find great
Trust Fund, The Butler Cherry food, how to prepare it and a whole lot more. It’s also a place to talk
Ranch Project, Eagle Peak with others about food topics you’re exploring, are passionate about,
Soccer Team, Mendocino Center and even want to get involved in. Want to find out more? Go to
for Circus Arts, Imagination strongertogether.coop.
Library of Mendocino and the
Cancer Resource Center. StrongerTogether.coop is a consumer website developed by National
Cooperative Grocers Association (NCGA) of which Ukiah Natural
Foods Co-op is a member.
 The Co-op News • March / April 2011 13

Words on Wellness
Dances with Wolves
by Mike Tilander
Wellness Manager

M
y wife and I went to Minnesota for two weeks
in January. We went sledding with our grand-
kids and played in the snow with them like little kids
ourselves. There is more snow in our hometown in
northern Minnesota than I have seen in decades. We
also got in on some of the coldest arctic air to hit the
region in many years. It was 46 degrees below zero
one morning and 41 below the next. The morning it
was 46 below my wife waited with the kids for their
bus and they played in the frigid air. I stayed at a rus-
tic lodge by the lake and went hiking at midnight when
it was already 40 below in the brilliant full moon. The
moon was so close I felt I could reach up and touch it.
The air was so cold that it took my breath away and
the solitude so pure it would make you weep! One of
the young gals that worked at the lodge nicknamed
me Dances with Wolves because she thought it was
crazy that I would go hiking each night of my stay
there in the brutal cold.
Now lets talk about something warm--honey! Manuka
Honey may be familiar to some and we carry a couple
varieties in grocery. I recently introduced some Manu-
ka in the wellness department
that lists the active constitu-
ent methylgloxal quotient on
the container. This Manuka
is 100% Manuka. Many
Manuka honeys are blends
with Kanuka honey which has
low methylgloxal amounts.
Manuka has been shown to
exhibit powerful natural antibac-
terial activity. We carry methylgloxal
MGO 100 which is traditionally used
for internal use and MGO 400 which can
be ingested or applied topically for skin irrita-
tions, rashes and even more severe conditions such
as MRSA and staph. There is a MGO 550 available
as a special order item as well for especially persis-
tent conditions. The manufacturer Manuka Health of
New Zealand gets its raw materials from very remote
regions of the country where there are no signs of
civilization. The Manuka bush only flowers for about a
month each year and that is when the nectar is gath-
ered. The longer the honey sits in storage the higher
the methylgloxal content grows. Please stop
by the wellness department
and check them out!
Earth day has always had
a special significance for me
as I am one of Mother Na-
ture’s biggest fans. Please
honor the earth this April 22nd!
Our trip to Minnesota was special
in so many ways and I told my wife
as we were flying there that I wanted
to experience lots of cold, some snowy
days and some milder days and we got
everything I asked for. I heard wolves howl twice while
in the deep woods. My buddy Brucie owns a bait shop
there and I am always trying to get him to run with the
wolves with me at night. We used to be the same size
but he has added an extra hundred pounds. One of
the regulars at the bait shop said I need to take Brucie
with me on my adventures in the woods because
there’s no doubt the wolves would recognize a real
meal when they see one!

Five Frightening Facts About Bottled Water

1 2
Bottled water is Bottled water is not
not safer than tap healthier than tap
water. water. Unlike tap
Harmful chemicals water, bottled water
leach into water bottled safety is not monitored by
in plastic that may cause the federal government,
cancer, birth defects and so you cannot be sure it
developmental problems is safe. The federal gov-
in children and babies. ernment requires far more
rigorous and frequent
safety testing of munici-
pal drinking water than
bottled water.
3 4
Bottled water is
trashing the
environment. After
millions of barrels
of oil are used to produce
and ship plastic water
bottles, nearly 90% of
them end up in the gar-
bage instead of the re-
cycle bin. These bottles
will sit in landfills for
centuries, their chemicals
seeping into the environ-
ment.
Bottled water is
draining our re-
sources.
Water companies
are emptying the nation’s
aquifers and underground
water sources for their
own profit. America’s wa-
ter belongs to each of us.
-from www.foodandwaterwatch.org/water
5
Bottled water is
much more
expensive.
At $2 for a
20-ounce container,
bottled water costs thou-
sands of times more than
tap water. Americans
spent almost $12 billion
on bottled water in 2007,
mostly because they think
it is somehow better than
tap water. It’s not.
 The Co-op News • March / April 2011 14

This is the Way We Wash Our Clothes—

And Make our Own Green Laundry Products

double the batch next time; if not, Color Preservation:

make smaller batches until you've
nailed it. Here are some recipes to
get you started.
Note: Keep in mind that this laundry
soap won't produce a lot of suds.
Don't be fooled, though; it will still
get the job done!
Liquid (Gel) Laundry Soap
1 vegetable-based natural bar soap
1/2 cup borax
1 cup washing soda
5 drops essential oil (orange, laven-
der, rosemary, or favorite)
• Soak new clothing in cool water and vinegar (about
a cup per load of water) before washing to help set
the colors and keep them from running. (This is espe-
cially nice for keeping jeans and other dark clothing
from fading.)
• If you use a clothesline, hang clothing that might
fade inside-out.
Spray Starch:
• Combine 2 tablespoons cornstarch and 2 cups of
water in a spray bottle. Shake before spraying.
Drying:
Line drying saves energy, is easier on your clothes,

D
oing laundry is not most people's idea of a
good time—though some do take pleasure in
transforming a mountain of dirty laundry into neatly
folded piles of fresh clothing and linens. Regardless
of how you feel about the act of doing the laundry, if
you're looking for ways to reduce your environmen-
tal impact, creating and using your own eco-friendly
laundry products can inject some added pleasure into
your laundry routine.
Conventional laundry products contribute phos-
phates, petroleum products, chlorine, and other
chemicals to the air during manufacture, waterways
during use, landfills when you toss the containers and
your skin when you wear or use the laundered prod-
ucts. You can purchase earth-friendly laundry prod-
ucts at your Co-op. You can identify them with words
like "biodegradable" and "hypo allergenic" on the
containers. You can also find what you need to make
your own laundry products, which is simple, fun—and
very economical.
This isn't an all-or-nothing proposition, of course. The
Co-op offers many earth-friendly cleaning products.
Maybe you just want to replace your softener with
a container of vinegar. Or maybe you'll jump in with
both feet and make your own soap, softener, stain
remover and starch!
Laundry recipes—like cooking recipes—are a matter
of varying opinions and experimentation to suit indi-
vidual needs. If the consistency isn't right or you don't
love the scent, tweak the ingredient amounts or the
essential oil or soap you're using. If you're pleased,
brightens whites and helps sanitize. In the winter use
a clothes rack inside.
Grate soap into a large pot of boiling water. Remove
from heat and stir until melted. Add the borax and By making your own laundry products, you can feel
washing soda. Stir until dissolved. Add essential oils. good about both the piles of freshly laundered items
Pour into a bucket and add hot water to make about and the process you used to get them that way.
eight gallons. Let sit overnight. Stir before using (1/2
to 1 cup per load).
Fabric Softener:
Add 1/2 cup vinegar to the rinse cycle. Vinegar soft-
ens fibers naturally and rinses out any soap residues.
It will also freshen baby clothes and diapers and
remove static cling. Don't worry; the scent evaporates
when the clothing dries, so you won't smell like a
salad while wearing your vinegar-softened shirt!
Fragrance:
Add a few drops of your favorite essential oil to the
rinse cycle (add to the water, not directly on clothing).
Stain Remover:
Note: For stains on colored fabrics, first test the stain
remover in an inconspicuous spot to make sure it
won't remove the color.
•Mix cornstarch with cold water to make a paste.
Cover the stain and rub gently into fabric. Let dry in
the warm sun. Brush off.
•To remove perspiration stains, spray with distilled
white vinegar, then wash.
•Combine water and hydrogen peroxide (50/50). Ap-
ply to stain, then launder.
The Co-op News • March / April 2011 15

Co-op

member-to-member
These Co-op member-owners offer discounts to other member-owners! Because our Co-op member-to-member
list is growing so quickly with limited room, we are rotating the highlighted businesses each issue. The International
For a complete list please go to ukiahcoop.com. If you’d like to include your business in
the directory, contact Marketing at the Co-op at 462-4778 ext 140. Co-op Principles
Note: a listing in the member-to-member directory does not imply a Co-op endorsement.

Health & Wellness Kathleen MacGregor

Counseling, processcoaching.com
1Voluntary & Open
Membership

2
Nutrition Counseling, Weight loss & Diabetes kathleen@healingtowholeness.com, 391-8569
Sharon Stewart 10% off all services Democratic
alpha0172@gmail.com, 367-0172 Member Control
10% off first visit Dennis Miller, MFT

3
Marriage, Family and Child Counseling
Philo School of Herbal Energetics dennismiller.therapy@gmail.com, 462-3228 Member Economic
Mary Pat Palmer, RH, AHG 20 minutes free consultation Participation
herbalenergetics.com, 895-3007

4
10% off all services Gail Shahbaghlian, MFT
518 S. School Street, Ukiah, 462-6575
Autonomy &
Six Rivers Energy Services Free consultation Independence
Laptop computer sales and service

5
anandakrsna@hotmail.com, 462-1310 Divora Stern, LCSW
Education, Training
Free Estimate Energy psychology, EFT, counseling, 354-9911
60% off first session & Information
Six Rivers Optical

6
Aura Gross Misc. Services Cooperation
anandakrsna@hotmail.com, 462-1310
Jonah’s Jumps
Among Co-ops
Tai Chi, Qi Gong, Meditation & Martial Arts Jumphouse/Party equipment rental

7Concern for
Jason Argos Misty Koeppel, 972-0943
awesomeargos.com, 485-1198 jonahsjumps.com
the Community
50% two private lessons, mention this ad 15% off first rental

Therapy Real Estate Appraiser - John Rensen

jdrensen@pacific.net, 743-1210
Bonnie Barker 10% off appraisal
Reiki Energy Healing
blbarker@earthlink.net, Redwood Home Inventory & Organizing Our Core Values
10% off all services Sheila Leighton, 895-3735
5% off all services
Brad Kammer, MFT
• Integrity
Marriage, Family Counseling Remax Full Spectrum Realtor - Howard Egan • Quality Food & Goods
body-mindtherapy.com, 462-2133 hegan@sonic.net, 272-2500 • Customer Service
Free market analysis
• Community Involvement
Terry Kennedy LCSW
Specializing in Voice Dialogue-Jungian model & non- Sarah Koeppel & Leadership
dual approach to consciousness, 467-1362 Bushwacker Mo’s Salon • Prosperity
20% off first session 489.8585
$5.00 off each hair service

Shoefly & Sox

463-6933
 Ukiah Natural Foods Co-op
Stay connected
PRSRT-STD
721 South State Street US Postage
PAID
Ukiah, CA 95482 Petaluma, CA

with the Co-op PERMIT #16

ukiahcoop.com
facebook.com/ukiahcoop

The Last Word: What does Earth Day mean to you?

Earth Day should Celebrating the Earth Day means I need to stop I have lots of I remember the It’s when we
be every day, let’s earth by recycling taking care of and think, what memories of the first earth day - I should teach our
live like it’s every and education. the earth, all the am I doing to the first Earth Day in was in 8th grade. kids, tell them
day. I’m responsible for people getting earth? What can I 1970. I lived in It brought seeds about recycling -
-Dorian recycling where I together to take do better? Alaska, no elec- of awareness on not to use plastic.
work, it’s ongoing. care of the earth. -Mary tricity, no running a large scale we -Judy
-Jim -Margare water… trying to have to care.
live responsibly. -Yanahay
-Miriam

Co-op Calendar
March Monday, March 28 Monday, April 11
Co-op Class: Two hearts Four Hands - Co-op Class: Easy Fermentation
Thursday, March 3 a Guide to Cooking Together Freshly fermented foods are high in probiotics!
Candidate Forum Night 6-7:30 pm Co-op Espresso Bar. Class fee: $5 6-7:30 pm Co-op Espresso Bar. Class fee: $5
7 p.m. member and $8 non-member. RSVP: 462-4778 member and $8 non-member. RSVP: 462-4778
Ukiah Valley Conference Center
Chenin Blanc Room Thursday, March 31 Monday, April 18
200 S. School Street, Ukiah Close of Election Board Meeting 6 p.m. 413 N. State St.
All ballots must be received by this deadline to be All members are invited to attend. For a copy of the
Monday, March 14 valid. If you are bringing your ballot to the store, get meeting agenda, go to ukiahcoop.com or look on
Co-op Class: Healthy Menopause it to the ballot box by closing at 8 p.m. the Co-op event board on the day of the meeting.
Support for menopause from three different perspec-
tives. 6-7:30 pm Co-op Espresso Bar. Class fee: $5 April Tuesday, April 19
member and $8 non-member. RSVP: 462-4778. 10% off Bulk Foods
Saturday, April 2
March 17 35th Annual Meeting Friday, April 22
10% Produce Sale 6:30- 9:30 p.m. Earth Day
Ukiah Brewing Company
Monday, March 21 (Please see details on page 5.)
Board Meeting - 6 p.m. 413 N. State St.
All members are invited to attend. For a copy of the
meeting agenda, go to ukiahcoop.com or look on
the Co-op event board on the day of the meeting.