SEPTEMBER - OCTOBER 2015

“Why do we keep believing that we can control nature, even as it banishes us repeatedly from our homes in search of new fertile ground?”

~Maria Rodale, Organic Manifesto: How Organic Farming Can Heal Our Planet, Feed the World, and Keep Us Safe

You’re Invited! Grand Re-Opening Celebration!

Greetings from the GM ............2 Shop Non-GMO .........................3

Fair Trade Month .......................3 Wall of Wine ..............................4

New at the Co-op! ....................4 Words on Wellness ...................5

Wellness Classes .......................5 October is Co-op Month...........6

I ♥ My Co-op Because ..... 6, 11 National Bulk Week ..................7

Bulk Foods Sale .........................7 September is National Organic Harvest Month ...........................7 Classes at the Co-op ................8 Black Oak Coffee Roasters .....9 Outreach Efforts ........................9 Co-op Financial Report ..........10 Co-op Calendar ....................... 12

INSIDE THIS ISSUE

Saturday, October 10th 10:00 am - 2:00 pm

∞ live music ∞ kids activities ∞ ∞ delicious food ∞

∞ raffles & prizes ∞ ∞ meet local farmers and vendors ∞

∞ new salad & soup bar ∞

CONNECTED TO OUR COMMUNITY

’

The Co-op News • September - October 2015 2

GREETINGS FROM THE GENERAL MANAGERLet’s Support Non-GMO! Lori Rosenberg - General Manager

As we approach the upcoming fall season, it brings cooler temperatures and much needed rainfall along with the beautiful changing colors in nature. September and October are very busy months here at the Co-op. We are celebrating National Organic Month, Fair Trade Month, Non-GMO Month, Na-tional Co-op Month, Back to Schools Week and the celebration party of our completed remodel store project. Take a look through this edition of the Co-op News Beet for the details about these upcoming store events.

Thank you so much for your patience and support during our remodel project especially during the big reset week in August. All of the planning and hard work that went into the rejuvenation of our Co-op turned out quite well. We hope that you are happy with the new store layout and have enjoyed some of the tasty food selections offered in the new soup and salad bar. There were many key players in making this project successful. I want to sincerely thank all of those folks and in addition thank my great staff in their support and trust. This was a fun endeavor. I greatly value all the kind words and feedback received from our member-owners and shoppers during the process!

The Non-GMO month was created by the Non-GMO Project, a non-profit organization committed to preserving and building sources of Non-GMO

products, educating consumers, and providing veri-fied non-GMO choices. The Non-GMO Project offers North America’s only third party verification and labeling for food and products. There are over 27,000 Non-GMO Project verified products.

Our Co-op has been a supporter of their work and we have been working on raising awareness about GMO’s. We continue to label all of the verified Non-GMO products throughout the store with the Projects butterfly logo and have over 3,170 labeled products on our shelves. On Friday, October 16th we will be donating 5% of that day’s store sales to the Non-GMO Verified Project. They need your help to fund all the great work that they do, so come into the Co-op that day and give them your support. To learn more about them, their website addresses are www.nongmoproject.org and www.livingnongmo.org.

I hope to see you all at our Grand Reopening Celebration outdoor event in our parking lot on Saturday, October 10th from 10am – 2pm. Come and enjoy tasty food samples, live music, meet local suppliers, kids bounce house and more!

In Cooperation,

Lori Rosenberg

A natural foods cooperative since 1976

721 South State Street Ukiah, CA 95482

707 462-4778 Store 707 467-9720 Annex

www.ukiahcoop.come-mail: UNF@ukiahcoop.com

STORE HOURS Daily 8:00 a.m. to 8:00 p.m.

UNF MANAGEMENT

STORE

General ManagerLori Rosenberg

Front EndLodie DeAlba

GroceryEric Slagle

Information Technology Brian Alexander

Marketing & OutreachMary Anne Cox

ProduceLibee Uhuru

WellnessMike Tilander

Operations Don Buchanan

ANNEX

FinanceAnne Wright

Human ResourcesSusan Winter

Co-op NewsEditor / Layout

Enjoli Rountree /outreach3@ukiahcoop.com

ContributorsLori Rosenberg, Mike Tilander, Anne Wright,

Candis Buchanan

SubmissionsViews 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.

Join Co-op Community Links! Member-Owner Discount Directory

IT’S FREE TO BE A LINK!

Ukiah Natural Foods Co-op is now accepting submissions for the 2016-2017 co-op community links.

Our member-owner discount directory is a great way for the community to work together and an opportunity for businesses to attract new loyal customers.

Co-op community links is updated annually and made available to all Ukiah Natural Foods Co-op member-owners and can also be viewed on our website: www.ukiahcoop.com.

To become a Link, please go to www.ukiahcoop.com/community/owner-to-owner. You can use your digital device to scan the qr code to the top

left. The qr code will take you directly to the page.

Scroll to the bottom and download the form “com-munity_links_2016-2017.pdf.” Email the complet-ed form to outreach3@ukiahcoop.com or mail the completed form to: Ukiah Natural Foods Co-op, 721 South State St Ukiah, CA 95482 Attn: Marketing Department

(please include a business card with your applica-tion and email us your logo)

For more information, call: 707-462-4778 x 115 or email outreach@ukiahcoop.com

Join co-op community links today!

The Co-op News • September - October 2015

We Support Your Right To Choose Non-GMO!

The Non-GMO Project was created by Natural Prod-

ucts Retailers, just like us, and retailer support is critical

to their mission. Helping our customers make reliable

Non-GMO choices will always be the most important

thing we can do! Ukiah Natural Foods Co-op is a sup-

porting retailer of the Non-GMO Project.

SHOP WITH US Friday, October 16th 8:00 a.m. to 8:00 p.m.

And we’ll donate 5% of total sales to the NON-GMO Project!

3

GMO OMG

CO-OP MOVIE NIGHT FRIDAY, OCTOBER 16 7:00 P.M. - 9:00 P.M.

FREE EVENT UKIAH NATURAL FOODS CO-OP ANNEX GMO OMG director and concerned father Jeremy Seifert is in search of answers. How do GMOs affect our children, the health of our planet, and our freedom of choice? And perhaps the ultimate question, which Seifert tests himself: Is it even possible to reject the food system currently in place, or have we lost something we can’t gain back? These and other questions take Seifert on a journey from his family’s table to Haiti, Paris, Norway, and the lobby of agra-giant Monsanto, from which he is unceremoni-ously ejected. Along the way we gain insight into a question that is of growing concern to citizens the world over: what’s on your plate? Seating is limited so RSVP TODAY online at ukiahcoop.com or Customer Service at 462-4778.

Celebrate Non-GMO Month!

October is also... Fair Trade Month

NEW at the Co-op!

The Co-op News • September - October 2015 4

WALL OF WINEExciting Wine News Candis Buchanan – Assistant Grocery Manager

Most of you reading this have already had a chance to see some of the exciting changes at the Co-op. One of the first major changes that happened was the move-ment and expansion of our wine department. This allowed us to expand our selection of wine by about 40 labels! Living in wine country gives us all the unique opportunity to try many wines that don’t get much distribution. Here in the northern part of California wine country there are so many win-eries that have minimal distribution because their production is relatively low, compared to some of the Napa wineries. This means that we are all able to try and/or pur-chase wines that someone from say the East Coast, or even Southern California in some cases, wouldn’t have the opportunity to purchase. It’s not every community that you run into the winemaker of your favorite winery while shopping for groceries. How lucky we are!

In the past, we have focused on local wines mainly from Mendocino County and the northern part of Sonoma County. Of those wineries, we have given a lot of at-tention to wines that are grown organically. Many wines that are grown organically tend to have significantly less sulfites, so people who have sulfite allergies sometimes find that these wines do not affect them as much as non-organic wines. Even with these standards we still found that there were really great local wineries that we didn’t have room for.

We have expanded our wine section and have been able to add some new wines. We have a section that is dedi-cated to organically grown wine. One of the more well-known local wineries that we have been able to bring in is Parducci. Making wine since 1932, more than 80 years of wine making tradition shines through all of their wine.

They continue to evolve and make new wine, while still producing the wonder-ful wine they are known for. One of their newest lines is a Sustainable White and Sustainable Red. These are interesting new blends that have an everyday drinking price and the high stan-dard that we experience from Parducci, while being sustainably grown here in Mendocino County.

We now have the room to bring in a larger selection of in-ternational wines. We have added wine from Italy, France, Spain, Argentina, and Chile. This is especially exciting for us in the natural food industry because most wine grown internationally, especially in Europe, is grown organically. You will find that many of these wines are not labeled as organic. The reason for this is European wineries have been growing their grapes organically for centuries, this is nothing new to their industry.

Come and explore our new wall of wine from Mendocino and around the world, there’s something new to enjoy!

Cheers,

Candis

Brand new website, same web address!

www.ukiahcoop.com Marketing manager Mary Anne Cox worked with local web designer, Brendan McGuigan at www.kalisti.com. Brendan transformed our web presence into a visually stunning, interactive and inviting place to explore. Check it out and enjoy!

One of the many exciting changes that hap-pened during our rejuvination remodel was the addition of a soup and salad bar! Now you have even more quick and healthy “Food to Go” options to choose from. With our expand-ed check out lanes you can get in and out of the Co-op faster than a drive thru!

Soup and Salad Bar

High pH Water

During the entire month of October our

espresso bar will generously

donate all of their tips to the NON-GMO

Project Verified!

The Co-op News • September - October 2015 5

The Co-op News • September - October 2015

I spent most of July on vacation in my hometown of Inter-national Falls, Minnesota which is on the Canadian border. I also spent four days in St. Paul at a National Cooperative Grocers conference that I attend yearly. I usually combine the conference with my vacation. I spent lots of time on gorgeous Rainy Lake near my hometown. I went swim-ming with my grandkids in the lake, played lots of golf with them, and we had fun skipping rocks on the lake as well. The call of the wild is incredible in the North Coun-try. I watched a thunderstorm moving across the lake and witnessed an astounding display of mother nature at her best! Just prior to the storm the wind picked up and I watched two huge whitetail deer through my binocu-lars swim several miles to a small island. Their heads were bobbing up and down in the churning wind whipped waves. My cousin and I picked wild blueberries deep in the woods many times and although it wasn’t a great berry season I had plenty for pies and pancakes. Just being in the wilderness with my cousin Wayne who loves nature as much as I do was special and adventurous. The wind whistling through the pines, fir, and poplar aspen was simply pure magic. Anybody familiar with the term nature deficit disorder? I first heard about this at the conference. Author Richard Louv years ago wrote a book titled Last Child in the Woods, Saving our Children from Nature Defi-cit Disorder. The premise being that there is a staggering divide between children and the outdoors in the modern wired generation. His term is nature deficit and he ties it to disturbing trends such as obesity, attention disorders, and depression. A growing body of research indicates that direct exposure to nature is essential for childhood development and for the emotional and physical health of children and adults. A new edition has come out and there are concerted efforts nationally to build discussion points, interest, and actions to reconnect kids with the natural world. The author also listed a progress report on

the Leave No Child Inside movement. I personally need to connect daily with nature whether it be just a hike in Low Gap Park or raking leaves in the backyard. My grand-kids are certainly part of the wired generation and have their phones and devices but every chance I had I would get them outside. The sheer joy in their faces when we were at the lake or in the woods was special to behold. The conference I attended is an annual event titled Con-vergence. Wellness managers and Grocery managers from Co-ops all over the country were in attendance. There were over three hundred of us and including NCG

staff, presenters, and ven-dors for the tabletop show the total was double that. The conference offers opportunities to network with other Co-op folks to share perspectives, attend workshops, and visit the vendor Tabletop show to learn about new products and negotiate promos. I am pleased to see more youngsters coming into the Co-op world and the challenges for the future will no doubt be daunting.

Back in the day Co-ops and independents were really the only games in town for “health food”. Now there are many others jumping on the natural health bandwagon and competition is severe. Other challenges include dealing with the specter of Genetically Modified Foods and the dilution of organic standards. I have faith that the younger generation will carry on the traditions of organics, biody-namics, and the values that all of us that shop and work in Co-ops treasure. I am excited about our stores remodel and will be pleased to update our wonderful shoppers on new product additions to the wellness department in our next newsletter. Also, it might behoove the youngsters who are the future of Co-ops to occasionally glance up from their devices and notice the wind in the trees and the clouds in the sky!

Mike Tilander

WORDS ON WELLNESSNature DeficitMike Tilander – Wellness Manager

GLUTEN FREEDOM PART II WELLNESS CLASS Wednesday, September 2 6:00 p.m. - 7:30 p.m. $10/$5 Member-Owners

GLUTEN FREEDOM PART III WELLNESS CLASS Wednesday, October 7 6:00 p.m. - 7:30 p.m. $10/$5 Member-Owners INSTRUCTOR: CHIAH RODRIQUES Are you having unexplained health symptoms? Gluten may be the culprit. In this 3-part series with Chiah Rodriques you will see why your body may be experiencing these symptoms, how you can adjust your diet and still eat really great food! We will play with recipes and learn about wheat and gluten alternatives. We will learn how to make flour-free crusts just in time for the holiday baking season, and discover how many options you really have in the kitchen.

NEW HOPE FOR CHRONIC DISEASE CO-OP WELLNESS CLASS Wednesday, September 16 6:00 p.m. - 7:30 p.m. $10/$5 Member-Owners INSTRUCTOR: DR. NORMAN ZUCKER

In this wellness class, Dr. Norman Zucker will be presenting a holistic approach to recovery, main-tenance, and prevention, emphasizing nutrition and detoxification.

Give Back To Schools Week

October 5 - 11thThe Co-op will donate 5%

of all sales to local participating schools!

The Co-op News • September - October 2015 6

October is Co-op Month!

I ♥ my Co-op Because...

▪ As a co-owner of the Co-op you can vote for the board, serve on the board or its committees and share in decision-making.

▪ Annual patronage dividend - if earnings are sufficient, profits are returned to Co-op owners in proportion to their purchases.

▪ Special 10% owner appreciation discount each quarter.

▪ Members over 65 receive a 2% discount. Senior owners receive an additional 2% discount on Sundays.

▪ Case discounts on special orders.

▪ Opt to have your receipts emailed.

▪ Check-writing privileges for up to $50 over purchases.

▪ The Co-op Newsletter mailed directly to you.

▪ Reduced rates on Co-op classes.

▪ Invitation to the Co-op Annual Ownership Meet-ing.

▪ Owner-to-Owner discounts from local busi-nesses.

▪ 10% off coupon when you purchase your 20th and final share.

10 Reasons to Go Co-op! Fill out an owner form Complete a member-owner application at customer service. When you apply, you must purchase at least one $10 share in the Co-op.

Stay current

To stay current, purchase a share every 90 days. By investing in shares, member-owners contribute to the working capital of the cooperative. At any time, share-holders can request a full refund of their invested shares.

Skip a share?

You can skip the purchase of one or more shares and resume at a later date. You are still a Co-op member-owner with voting rights, but you will not receive addi-tional owner benefits. To resume investing and reactivate your discount, just purchase a share.

Go fair share

After you purchase 20 shares (a $200 investment), you are a fully invested, Fair Share owner. Once you reach Fair Share status, you no longer need to buy shares to receive all the benefits of member-ownership.

Use our owner card

You will be given a permanent member-owner card with your account number on it. Each time you check out, show your member-owner card to receive your patron-age dividend. If you forget your member-owner card, save your receipt--show your member-owner card and receipt within 30 days to receive the discount.

Becoming an Owner Is EasyWhat is a Co-op?A cooperative is a democratic enterprise that is owned and governed by its members. The cooperative’s by-laws enforce the will of the members. The by-laws can be modified by a vote of the members. The board of directors who enforce the by-laws are elected by the members. All “profits” eventually must be returned to the members, either directly or via improvements to the shared enterprise.

The International Cooperative Alliance has adopted seven broad principles for cooperatives:

▪ Voluntary and open membership

▪ Democratic member control

▪ Member economic participation -- members provide the capital and control the income

▪ Autonomy -- no contract can hinder the control of the membership

▪ Education of staff, membership and community about the benefits of cooperatives

▪ Cooperation with other cooperatives

▪ Concern for community

Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidar-ity. Cooperative members accept the ethical values of honesty, openness, social responsibility and caring for others.

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. As a consumer cooperative, Ukiah Natural Foods Co-op exists for the benefit of the people who use it. It is locally owned and democratically controlled. There are also special discounts and privileges extended to member-owners.

Member-owner and staff testimonials!

The Co-op News • September - October 2015 7

National Bulk WeekMore and more shoppers are being enticed into the bulk aisles of their food stores—and for good reason! Buy-ing in bulk is great for your budget (buy just the amount you need, at the best prices) and the environment, since there’s less packaging required. With the opportunity to see and smell a product outside the package before you buy, it’s a fun way to shop too.

Start by stocking up on staples: the bulk section is full of great buys for your pantry, like beans, nuts, cereals, flours, and grains. You can take advantage of the bulk section to sample small amounts of nut butters (many stores even offer the option to grind your own), pastas, and teas and coffees before committing to a large quantity.

Whatever your recipe, herbs and spices can be bought in just the amount you need for a fraction of the price

October 11-17

Article provided by Stronger TogetherIn the Bulk Section

Four Reasons Organic Food is Better than Conventional Article provided by Stronger Together

1. No harsh synthetic pesticides or fertilizers

The worst of the worst pesticides (atrazine, organophos-phates, Thiodicarb, etc) are never used in certified organ-ic food production. Important, since organophosphates have been recently linked to health and development problems in the children of U.S. farm workers. (More info: Studies Link Pesticide Exposure to Kids’ IQ)

High-nitrogen fertilizers are never used in organic production, either. These are the fertilizers that have been scientifically linked to the hypoxic (“dead”) zones in the Gulf of Mexico. (More info: The Gulf of Mexico ‘Dead Zone’)

2. No “GE” seeds

Certified organic farmers source non-GE (genetically engineered) seeds in order to receive the USDA organic seal.

The past USDA action to allow unregulated planting of GE alfalfa was a blow to the long-term prospects for organic dairy (which uses certified organic alfalfa to feed milk cows). But it’s important to remember that organic regulations were not altered for this decision to take place.

Certified organic farmers remain steadfast in their commitment to sourcing truly organic seeds that aren’t owned and copyrighted by a lone biotech monopoly.

3. No irradiation

Certified organic food is never irradiated.

10% Off All Bulk Foods!Tuesday, October 13th

We are open from 8:00 a.m. to 8:00p.m.Come shop and save on over 550 bulk foods including bulk coffee, herbs & spices at great prices!

of whole jars. It makes it easy and cheap to explore new cuisines that call for small amounts of herbs and spices you don’t stock in your pantry. Also look for pet food and household and toiletry items, such as laundry detergent and soaps.

Besides being more cost-effective, buying bulk allows you to experiment with new foods. Bring home just enough quinoa for one meal, for example, or enough currants to substitute for raisins in your oatmeal one morning, and then come back for more when you know it’s a winner. No section of your co-op is more fun to browse!

If you’re new to bulk buying, don’t be shy; co-op staff will be happy to help you get started with weighing and mark-ing your items.

What are your favorite bulk buys? Join the conversation with other shoppers by commenting below, and get more tips and advice for making the best choices in the aisles of your co-op.

4. No sewage sludge

Did you know that city sewage (AKA “biosolids”) is dumped on US farm fields to fertilize them? The problem: heavy metals, lawn pesticides, gas, oil, detergents, and other chemicals that can wind up in a sewer don’t go away with composting sewage into biosolids — and can cause a spike in health problems with local neighbors. (More info: Health Survey of Residents Living Near Farm Fields Permitted to Receive Biosolids)

Certified organic food, meanwhile, is nev-er grown in composted sewage waste.

Buying direct and local from environ-mentally-minded farmers is a great way to support a cleaner way of farming. And buying certified organic food at your local Co-op is the next best thing to being on that farm yourself.

Are you a member-owner who has moved or changed your phone number? We want to ensure that you recieve your newsletters and your patronage dividends each year. Help us stay current by updating your infor-mation with member-owner Services. Call 707-467-9720 ex. 101 or email: member-ship@ukiahcoop.com.

The Co-op News • September - October 2015 8

PACK YOUR OWN LUNCH Co-op Kids Class Wednesday, September 9 4:00 p.m. - 5:00 p.m. $12/$7 Member-Owners

Creating a healthy fun lunch has never been so easy. Its lunch time! Get ready to pack your lunch box with yummy snacks that are both simple and nutritious. Drop off your kids and let them enjoy making their very own lunch menus. Kids ages 5-10 See you there!

PIZZA MAKING CLASS SAUCY RESTAURANT Co-op Cooking Class Saturday, September 19 2:00 p.m. - 4:00 p.m. $25/$20 Member-Owners 108 W Standley St. Ukiah INSTRUCTOR: CYNTHIA ARIOSTA

This hands-on cooking class gives you an op-portunity to put on an apron and work with pizza dough alongside Saucy owner Cynthia Ariosta. You will learn the basics of Neapolitan pizza dough. You will portion and round pizza dough, shape pizzas and top them for cooking. You will be handling and cooking with Saucy’s pizza dough recipe - we can’t share it though or we’d have to move you to another country!

Classes at the CoopFOOD FOR LIFE Co-op Cooking Class Wednesday, October 14 6:00 p.m. - 7:30 p.m. $15/$10 Member-Owners INSTRUCTOR: DAN FITZSIMMONS

Designed by physicians, nutrition experts, and registered dietitians. Each Food for Life nutri-tion and cooking class includes information about how certain foods and nutrients work to promote health and fight diease. The classes work to translate complex scientific nutrition information into simple and easy meals. Each class features a nutrition lecture and live cook-ing demonstration all within a supportive group

CORE NUTRITION THROUGH BONE BROTH Co-op Wellness Class Wednesday, October 28 6:00 p.m. - 7:30 p.m. $10/$5 Member-Owners INSTRUCTOR: CHIAH RODRIQUES

Have you ever wondered why chicken soup is good for a cold? Long, slow cooked broths have many health benefits! Bone broth is amazing as healing tool, it can help heal and seal your gut, protect your joints, help you look younger, sleep better, and feel better. It offers immense im-mune support. Bone broth also can help make stronger bones, give you more energy, and its very economical! Come to the coop class to taste, learn how to make and learn about the TRICK OR TREAT

Co-op Kids Class Wednesday, October 21 4:00 p.m. - 5:00 p.m. $12/$7 Member-Owners

Get out your Halloween costumes and prepare to have a frightful time. In this kids class we will be making healthy, simple foods that they will love. Parents, drop your kids off and let them make some spooky Snacks. This class is for ages 5-10. See you there!

RSVP FOR A CLASS TODAY!

BY CONTACTING CUSTOMER SERVICE AT 462-4778 OR REGISTER

ONLINE AT UKIAHCOOP.COM. YOU MAY ALSO USE YOUR DIGITAL DEVICE TO

SCAN THE QR CODE BELOW TO VIEW OUR CLASSES AND REGISTER ONLINE.

CLASS CANCELLATION POLICY

IF CANCELLATION IS WITHIN 48 HOURS OF CLASS TIME, A CREDIT TOWARD FUTURE

CLASSES WILL BE ISSUED.

Outreach Efforts

9 The Co-op News • September - October 2015

Black Oak Coffee RoastersLIVE LIFE WELL - LUNCH & LEARN SERIES HEALTHY BAG LUNCHES IN MINUTES CO-OP OUTREACH CLASS

TUESDAY, SEPTEMBER 29 12:00 P.M. - 1:00 P.M. FREE EVENT UKIAH VALLEY MEDICAL CENTER 275 HOSPITAL DRIVE, UKIAH

Do you find yourself or family members running out the door only to realize you have no lunch? Join Misty Humphrey, Certified Nutrition Educator as we explore healthy, whole food preparation for the entire family. In this class, we will build a bag lunch in just minutes with healthy, whole food ingredients that are tasty and satisfying.

LIVE LIFE WELL - LUNCH & LEARN SERIES CROCK POT RECIPES CO-OP OUTREACH CLASS

TUESDAY, OCTOBER 27 12:00 P.M. - 1:00 P.M. FREE EVENT UKIAH VALLEY MEDICAL CENTER 275 HOSPITAL DRIVE, UKIAH INSTRUCTOR: CHIAH RODRIQUES

As working moms and dads and professionals we all know that added stress of packing lunches and planning dinners everyday is enough to push a sane person over the edge. There’s no better feeling than coming home after a long day to a great dinner that you’ve already made. In this class we will discover new recipes, taste a yummy crock pot creation and learn tricks of the trade.

A cup of coffee is practically a religious experi-ence for us. We revere it, we crave it and we an-ticipate brewing and drinking it every day. Every coffee has a story, a history of soil, people and culture that make each one special. And it’s that combi-nation that keeps us curious to learn about and eager to experience the next cup.

Even here in Northern California’s wine country, we believe that coffee has no culinary peer. Over 400 flavor compounds make up the unique aroma and taste that we experience when we smell and drink it. It’s that moment of astonishment at the cupping table when we crack the crust of a coffee with the right combination of those 400 compounds that drives us to find the best and highest quality lots available anywhere.

At Black Oak Coffee Roasters, we seek to express the true origin character of our coffees. Origin character is what tells the coffee’s story most vividly. We look for ripe, voluptuous sweetness and body to carry the coffee’s personality over the palate. And we want our coffee to linger in your head after you’ve tasted it, like a passage from your favorite novel.

Seasonal sourcing:

We have a simple sourcing philosophy: find the best coffee and keep it as fresh as possible.

We rely on a diverse net-work of coffee farmers and importers to sample excep-tional lots of coffee through-out the year. In order for a coffee to be considered for purchase it has to make it through several rounds of rigorous blind tasting. If we approve the coffee’s flavor profile, we then evaluate its supply chain to ensure its in-tegrity. Once we have found a coffee farm or cooperative that meets our standards we

are not afraid to pay top dollar for their product.

Connecting taste and origin:

When a coffee becomes a Black Oak Coffee we do our best to celebrate its origin with rich

details about where the cof-fee was grown. Ultimately, we want forge a strong con-nection between our cus-tomers, cultivating a sense of wonder of tasting some-thing truly exceptional, and the story of origin that goes into that flavor on a farm level. We are the last step in a long supply chain and we take seriously the respon-sibility to present the work of our coffee growers in the

best way possible: The unforgettably good cup of coffee.

3,170

Support Local!

local products!

Ukiah Natural Foods Co-op Carries

Twice a month the “Cream of the Crop” will highlight featured items throughout the store.

Keep a look out for our “Cream of the Crop” signage. You may use your digital device to scan the quick response code to the right and view the “Cream of the Crop” online at http://ukiahcoop.com/shop/cream-of-the-crop/

10 The Co-op News • September - October 2015

Sales! Year-to-date sales growth is 2.47% over the same pe-riod last year. This is lower than we were hoping for this year; last year’s sales growth at this time was 5.67%. We’re getting more customers per day, but they’re purchasing less. The Co-op averaged 1327 customers per day during the second quarter, with each customer purchasing an average basket size of $30.98. This is an increase of an average of 110 more shoppers per day, but a 6% drop in basket size from 2nd quarter 2014.

Competition for natural food sales has increased and low sales growth is widespread amongst other Co-ops across the country. We are hoping that the remodel and the upcoming soup and salad bar will spark some sales for our Co-op.

A big thanks goes to Co-op member/owners who generated 73% of total sales! Welcome to the 176 member/owners who just joined this quarter! As part of your member benefits, the Co-op gave back $56,385 or 2.06% of member sales in discounts at the register this quarter. The register discounts are a combination of owner-appreciation days, senior discounts, and board/volunteer discounts. In dollars, this was the biggest cash outlay for register discounts since the advent of patronage dividends.

CO-OP FINANCIAL REPORTSecond Quarter 2015Anne Wright – Finance Manager

2nd Qtr 2015 2nd Qtr 2014

ASSETSCurrent Assets 4,340,985$ 4,588,133$ Property & Equipment 1,848,821 1,727,146Other Assets 704,603 199,413

Total Assets 6,894,410$ 6,514,692$

LIABILITIESCurrent Liabilities 669,867 637,741Deferred Tax Liability 144,000 173,000Total Liabilities 813,867 810,741

EQUITYOwner Shares 849,710 818,960Retained Patronage 805,270 516,827Retained Earnings 4,425,563 4,368,164Total Equity 6,080,543 5,703,951

Total Liabilities & Equity 6,894,410$ 6,514,692$

Balance Sheet Summary

Amount % Amount %SALES REVENUE Gross Sales 3,740,827$ 100.00% 3,660,907$ 100.00% Cost of Good Sold 2,411,764 64.47% 2,339,429 63.90% Gross Margin on Sales 1,329,062 35.53% 1,321,478 36.10% Less: Discounts 56,385 1.51% 44,166 1.21% Gross Profit 1,272,677 34.02% 1,277,312 34.89%

OPERATING EXPENSES Labor 858,520 22.95% 800,955 21.88% Occupancy 55,297 1.48% 57,826 1.58% Depreciation 43,008 1.15% 40,360 1.10% Marketing 31,861 0.85% 31,564 0.86% Governance 13,729 0.37% 6,322 0.17% Operating 55,502 1.48% 52,566 1.44% Administrative 31,337 0.84% 24,631 0.67%Total operating expenses 1,089,254 29.12% 1,014,225 27.70%Net income from operations 183,423 4.90% 263,087 7.19%

Other Income & Expenses 7,467 0.20% 37,726 1.03%

Income before income tax 190,891 5.10% 300,814 8.22%Income Tax Expense 22,693 0.61% 39,046 1.07%Net Income $168,198 4.50% $261,768 7.15%

Income Statement Summary2nd Qtr 2015 2nd Qtr 2014

Income Statement Summary Balance Sheet Summary

Store operating expenses. Labor expenses came in at 22.95%, still running a little bit over the 22.67% budget. At this time, barring a drop in sales, we expect labor ex-penses to be back at or under budget by year end. Sales per labor hour was an efficient $106. The quarter ended with 95 employees on staff.

Despite some expensive spending on equipment repair so far this year, total occupancy expenses are under budget. Finance and marketing categories are under budget. Gov-ernance expenses are still high for the year-to-date due to costs of annual member/owner meeting and elections. Operating expenses are running over budget by .09% for the quarter, mostly due to small operating equipment purchases. Administrative expenses also ran higher than budget in the second quarter by .06%.

After all the spending was said and done, the total store operating expenses for the quarter were 29.12% of gross sales. That’s .14% over budget and 1.42% over the prior year. Earnings before income tax total $392,372, or 5.36% of gross sales. That’s running 1.8% lower than earnings during the same period last year.

The Balance Sheet is a snapshot that shows us what the Co-op owns and what it owes on a specific date. The Co-ops’ current assets decreased by $247,148 from the same period last year, due to a large outlay in cash for patronage dividends that went out in April. Net

fixed assets increased by $121,675, but we’ve actually spent $252,030 this quarter on assets. The cost for the new scanning system was $107,243 and we’ve spend $148,181 on the remodel as of June 30.

We are still in the fortunate position of owning much more than we owe. We have $6 in assets for each dollar of liability. Current liabilities increased by only $32,126 this quarter. There is only one long term liability; deferred tax expense for $144,000. After paying patronage dividends, there is just 13 cents of debt for every dollar of equity. Equity in shares increased by $12,650 for the quarter, and, combined with year-to-date retaining earn-ings, increases total Co-op member/owner equity to over 6 million.

We are definitely concerned about our low sales growth so far this year and upcoming competition from Costco. We’re actively making plans to address those issues and the remodel is one of those plans. We’re hoping that the remodel and the new soup and salad bar brings more customers into the Co-op, and increases our sales per customer. We’re also pursuing options for purchasing lower cost value goods in order to pass those savings along to customers. Part of the remodel process is also pulling items out of the store that are not selling well and replacing them with other products that might. Thank you for continuing to patronize your Co-op shop during this remodel!

11 The Co-op News • September - October 2015

INTERNATIONAL CO-OP PRINCIPLES

Voluntary & Open Membership

Democratic Member Control

Member Economic Participation

123

456

7Autonomy & Independence

Education, Training & Information

Cooperation Among Co-ops

Concern for the Community

Ukiah Natural Foods Co-op Core Values

Ukiah Natural Foods Co-op BOARD OF DIRECTORS

Ukiah Natural Foods Co-op MANAGEMENT TEAM

Treasurer George Gibbs

Lorena Calvo-Evans

Larry Mayfield

Clifford Paulin

President Elaine Boults

Paco Jordan

SecretaryTerry d’Selkie

Vice Pres.Adam Gaska

Win Stiles

General Mgr Lori Rosenberg

I.T. Mgr Brian Alexander

Operations Mgr Don Buchanan

Front End Mgr Lodie DeAlba

Marketing Mgr Mary Anne Cox

Wellness Mgr Mike Tilander

Produce Mgr Libee Uhuru

Grocery Mgr Eric Slagle

HR Mgr Susan Winter

Accounting Mgr Anne Wright

• Integrity • Quality Food & Goods • Customer Service • Community Involvement & Leadership • Prosperity

Ukiah Natural Foods Co-op721 South State Street

Ukiah, CA 95482

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Wednesday, September 2 Gluten Freedom Part II - Wellness Class 6:00 - 7:30 p.m. Co-op Annex $10/$5 Member-Owners Please RSVP at ukiahcoop.com or Customer Service at 462-4778. Wednesday, September 9 Pack Your Own Lunch - Kids Class 4:00 - 5:00 p.m. Co-op Annex $12/$7 Member-Owners Please RSVP at ukiahcoop.com or Customer Service at 462-4778.

Wednesday, September 16 New Hope For Chronic Disease - Wellness Class 6:00 - 7:30 p.m. Co-op Annex $10/$5 Member-Owners Please RSVP at ukiahcoop.com or Customer Service at 462-4778. Saturday, September 19 Pizza Making Class - Partnership Cooking Class 2:00 - 4:00 p.m. Saucy Restaurant 108 W Standley st., Ukiah $25/$20 Member-Owners Please RSVP at ukiahcoop.com or Customer Service at 462-4778. Monday, September 21 Board Meeting -- 749 C South State Street All member-owners are invited to attend, 6:00 p.m. For a copy of the meeting agenda, go to ukiahcoop.com or look on the Co-op event board on the day of the meeting.

Tuesday, September 29 UVMC - Healthy Bag Lunches in Minutes Live Life Well Series FREE EVENT 12:00 - 1:00 pm UVMC Medical Center 275 Hospital Dr. Ukiah, CA 95482 Sunday, October 4 Crush Rush 5K Benefit Run 7:30 - 11:00 am $25/Adults $15/ages 17 and younger Register at www.parducci.com/ October 5 - 11 Give Back to School Week Shop at the Co-op and support our local participating schools! Wednesday, October 7 Gluten Freedom Part III - Wellness Class 6:00 - 7:30 p.m. Co-op Annex $10/$5 Member-Owners Please RSVP at ukiahcoop.com or Customer Service at 462-4778. Saturday, October 10 Grand Re-opening Event 10:00 - 2:00 pm FREE EVENT Ukiah Natural Foods Co-op 721 S. State Street Wednesday, October 14 Food For Life - Wellness Class 6:00 - 7:30 p.m. Co-op Annex $10/$5 Member-Owners Please RSVP at ukiahcoop.com or Customer Service at 462-4778.

Friday, October 16 GMO OMG - Movie Night 7:00 - 9:00 p.m. Co-op Annex FREE EVENT Please RSVP at ukiahcoop.com or Customer Service at 462-4778. Monday, October 19 Board Meeting -- 749 C South State Street All member-owners are invited to attend, 6:00 p.m. 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. Wednesday, October 21 Trick or Treat - Kids Halloween Class 4:00 - 5:00 p.m. Co-op Annex $12/$7 Member-Owners Please RSVP at ukiahcoop.com or Customer Service at 462-4778. Tuesday, October 27 UVMC- Crock Pot Recipes Live Life Well Series FREE EVENT 12:00 - 1:00 pm UVMC Medical Center 275 Hospital Dr. Ukiah, CA 95482 Wednesday, October 28 Core Nutrition with Bone Broth - Wellness Class 6:00 - 7:30 p.m. Co-op Annex $10/$5 Member-Owners Please RSVP at ukiahcoop.com or Customer Service at 462-4778

12 The Co-op News • September - October 2015