July - August 2010 Ukiah Natural Foods Co-op Newsletter

8/7/2019 July - August 2010 Ukiah Natural Foods Co-op Newsletter

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Co-op NewsJuly / August 2010 A publication of Ukiah Natural Foods Co-op, community-owned since 1976

U k i a h N a t u r a l F o o d s C o- o p

7 2 1 S o u t h S t a t e S t r e e t

U k i a h , C A

9 5 4 8 2

P R S R T - S T D U S P o s t a g e

P A I D

P e t a l u m a , C A P E R M I T # 1 6

this issue:Inside

In Season at the Co-op ...........2

What’s Happening? .................3

ReCork at the Co-op ...............4

Success is in “the Bag” ...........4

“Tapped! the Movie” ...............5

John Milder Scholarship ..........6

Eat Local Anywhere ................7

Pack a Perfect Picnic ..............8

Co-op Finances ......................10

Summer Food Safety .............11

Words on Wellness ................12

Natural Pet Care .....................13

Top 9 .......................................14

Member-to-Member ...............15

Calendar .................................16

“Watermelon - when one has tasted it,

he knows what the angels eat.”

-Mark Twain



The Co-op News •July / August 2010 ukiahcoop.com 2

A natural foods cooperative

since 1976

721 South State StreetUkiah, CA 95482

707-462-4778 • www.ukiahcoop.comemail: [email protected]

Store HoursMon–Fri.....8–8 p.m.

Sat.....8–6 p.m.Sun...10–6 p.m.

UNF Management

Co-op NewsEditor / Layout

Joan Griswold / [email protected]

ContributorsLori Rosenberg, Nehemiah Bear, Mike ilander and

Joan Griswold

SubmissionsViews expressed in the Co-op News are the writers’ opinionsand are not necessarily the views o Ukiah Natural Foods Co-op.

Submissions rom members are encouraged. Te deadline orsubmissions is the rst Friday o the month two months beorepublication. Submissions may be edited or not printed based onlength and appropriateness.

General Manager Lori Rosenberg

FinanceAnne Wright

Front EndLodie DeAlba

GroceryBabs Verenis

Human Resources & OperationsSusan Winter

Information TechnologyBrian Alexander

Marketing & OutreachJoan Griswold

ProduceLibee Uhuru

WellnessMike Tilander

Vision: We envision Ukiah Natural Foods Co-op to be the oundation o a trusted, cooperativemarketplace o goods and services that provide or the needs o our diverse community.

Purpose: Te purpose o 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 informationand by oering eective, positive community education and services.

•Embody and model sustainable, humane, equitable, green ways of working and living, creating and main-training an ideal workplace.

•Add to the enjoyment and enrichment of our greater community ventures and networks.•Have fun doing it!

By Lori Rosenberg General Manager

GreetinGs from the General m anaGer

In Season at the Co-op

Summer ishere and as

always so are theincredible variet-ies of fresh foodthe season offers.Apricots, cherries,melons, peaches, grapes and strawberriesare so refreshing and great for adding to

your shish kabobs for grilling. Our producedepartment staff makes it quite enticing bycreating such bountiful displays and offer-ing taste samples the season shares withus. The Co-op continues to support our lo-cal producers with whom we’ve establishedlong-term relationships. Check out the greatselections from our local farmers. We areso fortunate to have the opportunity to enjoygreat high quality food!

I want to thank all of you for supporting our bag reuse campaign and being patient withmy continued rant on bag reuse in the news-letter over the past two years. It sure is greatto see our member-owners and customersbringing in their own shopping bags to packtheir groceries. The good news is on June 2,2010 the California State Assembly passed

bill AB1998 to ban single-use plastic shop-ping bags; of course the next step is thestate Senate. A ban on plastic bags will put

a huge dent in the plastic that ends up in thePacic Garbage Patch harming sea turtlesand other wildlife. If passed by the Senate,the ban will no longer give retailers the abil-ity to use plastic shopping bags. The idea isthat people will bring their own bags.

Our staff committee “The Green Team” isworking on continued education on reduc-ing, reusing and recycling practices internally

and in our community. We have purchased agreat DVD movie called “Tapped”. This hour-and a-half movie tells the truth about bottledwater and issues on single-use plastic water bottles. We will be showing this movie atThe Ukiah Players Playhouse on Monday,July 26th at 7:00PM and hope to see youthere!

Enjoy your summer and thank you for your

continued support of our great Co-op whichcontinues to be the foundation of a trusted,cooperative marketplace that serves theneeds of our diverse community.

In Cooperation,Lori Rosenberg



The Co-op News • July / August 2010 ukiahcoop.com 3

Summer is around the cor-ner and what better way tocelebrate than with greatfood from the co-op? TheCo-op Advantage couponbook offers big savingson your favorite brandsincluding Amy's Kitchen,

Muir Glen and OrganicValley!

July-AugustCoupon Book

Coming soon!

W hat ’s ha p p e ni ng a t t he Co-

o p !

10% off FreshChicken & Tofu!

Get ready for grilling!

Thursday, July 110% Store-Wide Sale!

Come early & stock up!

Saturday, August 14

Thursday, September 9

10% off of Health & Beauty Products

Naturally yours

With our Member Appreciation

Discount, you can choose theday in the quarter to receive your additional 6% discount. The third-quarter discount is from July 1st

through September 30. Ask customer service if you have any questions!

Membe r A p p r e c i a t i o

n D i s c o u n t




l oCal foCus

Barra & the Co-op ReCork!

Martha and Charlie Barra of Barra of Mendocino

BARRA of Mendocino Winery and UkiahNatural Foods Co-op kicked off Mendo-

cino County’s rst ReCORK wine cork recyclingprogram in April. The partnership provides localconsumers and businesses with convenientdrop-off locations for used wine corks. Recycledcorks will then be used by SOLE, a manufactur-er of footbeds, socks and sandals. Over 1,500wine corks were recycled in the rst 30 days.

“We’ve been farming organically in MendocinoCounty for over 50 years now,” says MarthaBarra, owner of BARRA of Mendocino Winery.“We’ve worked hard to help raise awarenessaround the benets of environmental steward-ship and cork recycling is a natural progressionin our efforts to further our green message.” TheBarra family owns and runs the CCOF certiedBARRA of Mendocino Winery and the customcrush and wine storage facility, Redwood ValleyCellars, in Redwood Valley, CA. Barra wines areavailable at the Co-op.

How did the program start? About a year ago,Barra read an article about a winery that was re-

cycling corks in their tasting room. She did someresearch and found several organizations col-lecting recycled corks and decided that ReCorkwould be the best partner. “They do a great job of educating people about the life cycle of acork, as well as

Co-op wine buyer, Brian Powell with donated corks

Reusable Bags Save:$140 spent on disposal11 pounds of garbage208 disposable bags

60 miles worth of gas

(Based on using 2 bagsa week for 2 years.)

D i d y o u k n o w

?

what they do with ground cork,” she said.In a county with more than 25% of vineyardsdedicated to organic farming, GMO-free statusand a host of other green initiatives to its name,local residents have proven they have an in-terest in recycling. Until now, however, localwine lovers have not had the ability to see their green practices come full circle. Current limits by

most recycling centers across the U.S., includ-ing Mendocino County, do not allow wine corkrecycling. Therefore, while the grapes in the wineare organic and the wine bottles are made fromrecycled glass, the corks themselves wind up inlandlls.

Said Barra, “Every time we collect 15 lbs of cork(about 1650 corks) we ship them to ReCORK(www.recork.org). ReCORK will then grind up thecorks and provide the granulates to SOLE to use in

manufacturing footbeds, socks and sandals for menand women.

Said Co-op General Manager Lori Rosenberg, “Weare thrilled to be partnering with BARRA of Mendo-cino Winery and Re-CORK to provide our mem-bers with the opportunity to put their wine corksto good use. In a community of wine lovers, whatbetter way to show our support of the environmentthan by keeping our landlls cork free!”

Natural wine cork (no plastic or synthetic corks

accepted) drop off locations include BARRA of Mendocino Winery, 7051 N. State Street, RedwoodValley (www.barraofmendocino.com) and Ukiah

Natural Foods Co-op.

new B aG r euse proGram a

Whopping Success!During the rst week of June ninety-

three percent of Co-op shoppers andmember-owners brought their own bag, upfrom twenty-ve percent just a few shortweeks ago. This is thanks to the member-supported initiative to charge 10 cents for every large handled grocery bag (and removethe 5 cent credit for bags brought in.)

Co-ops across the country have been leadingthe charge to cut out waste caused by “free”single-use plastic and paper bags by charg-ing for bags at check out. Many have notedthe charge doesn’t cover the “real” cost of the bag. Environmental and disposal costsmust be factored, too. Clearly co-op custom-ers have discovered the ease of bringing their own bags or using the free boxes at checkout.

Quarterly the Co-op will choose a nonprotenvironmental group to be the recipient of thebag charges. This contribution is on top of tipsour Co-op barristas donate monthly to non-prots in our community.




Co-op in the Community

Message in a Bottle – TAPPED! The Movie

Did you know Americans spend up to 1,300times more for bottled water than tap

water, even though most tap water in the United

States is perfectly clean? Or that an area of thePacic Ocean twice the size of Texas has moreplastic (mostly from bottled water) than plankton?

So what’s with the bottled water obsession?Come see for yourself, Monday, July 26, 7-8:30pm at the Ukiah Players Theatre for a viewing of “Tapped! The Movie.”

From water mining to making plastic bottles, fromchemicals found in bottled water to bottle dis-

posal, nowhere along the supply line is there ahappy ending. Tapped is an in-depth look at thedisturbing history of bottled water in the UnitedStates and the damage this industry is having onour planet and our bodies.

Although perhaps tempted to think, “this is justone more media scare” you owe it to yourself to nd out more. Particularly since it becomesclear the popularity of bottled water dovetails withan industry-led campaign to make us doubt the

safety of our tap water. An industry that includessome of the world’s biggest conglomerates:Pepsi, Nestle, Coca-Cola and the oil industry.

Because of the largely unregulated and unknowncontents of plastic, bottled water may not be as“pure” and “healthful” as advertisements wouldhave us believe, especially since 40% of bottledwater is merely ltered tap water anyway. Someof the most poignant stories in “Tapped” show thefrightening health risks of PET and Bisphenol-A

(BPA). These two common ingredients in water bottles have proven in independent studies tocause cancer, birth defects, obesity and other horrors.

What can we expect for the future of bottledwater? Filmmaker Stephanie Soechtig hopesaudiences will walk away from her lm with areminder that we “vote with our dollars,” a truebut easy-to-forget fact. Consumption is a politicalact.

Admittedly there is a time and a place for bottledwater, but not in daily life. It’s a matter of chang-

ing habits; avoiding plastic bottlesreally isn’t a radical life change. Areusable stainless steel bottle is “justas convenient as any other bottle of

water, but at least you know whatyou’re drinking,” says Soechtig. (Youcould ll them with bulk water from theCo-op for 39 cents a gallon!)

Soechtig hopes that more and morepeople will see bottled water for what itis: a scam that has become so en-trenched in our culture that it is hardto escape. Tapped brings forth manycritical issues surrounding bottledwater that need to be addressed and strives toprovoke discussion, debate and reection.

Single-use water bottles polluting lake water

New! Co-op = Stronger together reusable bags 99¢

Introducing our newest reusable bag!Strong and easy to load, unload and

carry. Bottom stiffener protects groceries andmakes it easy to clean. Handles allow you tohang the bag on your shoulder or dangle thebag at your sides. Bags stand up straight for easy loading and unloading, and fold easilyfor convenient storage. Recyclable, nontoxicand allergy-free. Bags repel odor, dirt and liq-uids. Typical cleaning involves a quick shakeout and wipe down of the bottom stiffener.All bags are machine washable in cold water (line dry). No shrinkage or fading.

The bags are Verité Certied to ensurefair labor practices are used in production.Verité is an independent, nonprot trainingorganization created in 1995. Their missionis to ensure that people worldwide workunder safe, fair and legal working conditions.They achieve this by working with corpora-tions, NGOs, governments and internationalinstitutions. Their experience spans over 70countries and territories. Recognized for their

entrepreneurial approach to problem solvingas well as business and workplace exper-

tise, Verité sets up programs to ensure thatworkers around the world have access to the

support needed to reshape their lives.

Co-op buyer Barbara Murphy with new 99¢ bag.




the Co-op in the Community

John Milder Scholarshipby Nehemiah Bear Co-op Board Member

William Cronkright with Nehemiah Bear.

Gabriel Ray with Nehemiah

C

ongratulations to our John Milder Scholarshiprecipients William Cronkright, Jamileh Dille and

Gabriel Ray. On May 7 I had the honor of presentingthe awards at the Mendocino College 28th AnnualScholarship and Awards Ceremony to William andGabriel (Jamileh was unable to attend.)

I am not one for pub-lic speaking, or evenbeing in public, but itwas very gratifying towatch the awards giv-en to many deservingstudents by so many

different organiza-tions and groups.Watching these stu-dents receive awardsand seeing they aretruly grateful for theseeducational boostswas heartwarming.We at the Co-opgive gifts annuallyto students believed deserving by the Board's Grantsand Donations committee in John Milder's name and

we are very glad to be able to do so. The Co-opboard of directors created the Mendocino Collegeagricultural scholarship in honor of late board member John Milder. John’s passion was organic agricultureand service to our community. Times are tough andmany students have to struggle to make ends meetat school as well as in life in general. Again, CON-GRATULATIONS. On another note, I would like to stress once againhow important cooperation is in all the facets of our lives. As we are aware, the world seems headed down

the old road to “hell in a handbasket.” To me thatreinforces the need for all of us to help one another in whatever way we can; economically, neighborly, infriendship and in cooperation with our community. One of the ways I try to participate is to shop locallyto support our local businesses and farms. This isthe only way we can really make sure our communi-ties survive and prosper in these times. Food sourceshave become so overtaken by large agribusiness.Our food comes from so many places far from our homes that we no longer know where our meat, sh or

produce comes from or what is in it. The only way wecan have any sense of security is to know our provid-ers and know how our food is grown. This is for those

of us that choose to eat organic foods (I am a vege-tarian-vegan-hypocrite) and those that choose to eatnonorganic foods alike. It is for our own lives we needto do this as well as the lives of our providers. If we

don't support our local farmers and businesses todaythe chances are they won't be there tomorrow.

At the same time our local businesses and farmersneed to make sure that their heartsand intentions are also in the rightplace. If we as consumers arewilling to patronize our local storesand farms these same stores andfarms need to make sure that theydo not use this trend as a means toscrew us. That is where coopera-

tion comes in. We have to treat oneanother with respect and honor andwith these come trust and amity.We can and will make it throughthese times (forever the optimist).If we treat each person honestly

and fairly we can make this acommunity and world we can livein not just survive in. We at theCo-op are dedicated to providing

our member-owners and the entire community with

healthful foods and products. Our crew is there everyday to help you make good choices for your lives andour world. This is how Co-ops work, for the good of us all.Thanks for listening (well, reading)

Over the next several months you’ll notice some changesto our sales yers, sales signs and other print materi -als as we integrate a new national co-op logo: Co+op,stronger together.

And, if you travel to some of the many other food co-opsacross the country, you’ll likely see it there, too. That’sbecause our co-op is a member of the National Coopera-tive Grocers Association (NCGA), a co-op that providesbusiness services for over 100 retail food co-ops like

ours.

As members of NCGA, individual co-ops are stronger together. Member co-ops are able to provide better value to members/shoppers through the food theyoffer and the impact they have in our communities.NCGA helps strengthen the grocery co-op communityitself by facilitating co-op to co-op cooperation andsharing of ideas and best practices. It connects us to

other food co-ops and lets us focus more of our timeon providing greater value to our member-owners,shoppers and local community.

The new co+op logo is designed to provide foodco-ops across the country with a common identity tospread the word about all the great things we have tooffer. We want everyone to know that at co-ops, fresh,delicious food is just the beginning. You can nourishyour family. Discover local foods. Connect with oth-ers and help build a strong community. It all comestogether at co-ops. Co+op, stronger together.

Announcing Co+op, stronger together




Eating locally makes good sense. Whether you're a dedicated locavore (only eating food

grown or harvested within a certain radius, say 50,100, or 200 miles) or simply appreciate locally grownfare, choosing local foods supports small farmersand your community as well as the environment. Notthat it's a sacrice: because local food is biodiverseand grown for taste rather than shipping or industrialharvesting, it delivers premium avor, too.

But what happens when you're not local? At homeyou may have joined your food co-op and identiedkey restaurants that serve local fare. You know whenand where to catch thefarmers market, and maybeyou've even establishedrelationships with a localfarmer or two. But on theroad, in a new town?

Purchasing local fare (food

and crafts items, too) helpssupport the communityyou're visiting. At the sametime, you'll likely enjoy themost healthful, deliciousfood available—rather than the least healthful and tasty, which is often thecase when on the road and eating food that has moremiles on it than you've traveled.

What to look for in your new locale:

Co-ops. Not only is the neighborhood co-op a sure betfor local produce, baked goods, and other healthfullocal fare, it's also a great rst stop once you reachyour destination. Patrons and staff are apt to know

e at l oCal —a nywhere!

How to Eat Local During Your Travels

where the best food in town can be found(besides the co-op, of course!). Check theyers and bulletin boards, too, for eventsin the area.

While you're at the co-op, stock up onsnacks (fresh fruits, bars, veggies, nuts,beverages), and purchase the ingredientsfor any x-it-yourself meals. Be sure tocheck out the deli or food-to-go counter inlieu of a fast food restaurant. You're alsolikely to nd a good wine to tuck in thatpicnic basket next to the freshly bakedbread and local cheese. For example alllocal items at Ukiah Natural Foods Co-opare designated on the signage. (Remem-

ber to stop by the co-op before you leavetown, too, to stock up for the next leg of your trip.)

Local farms. Tour a local farm, and/or harvest your own fruit at a U-Pick farm. This is a great way tospend half a day of your trip. You'll get to know a lo-cal farmer, experience the environment, and harvestyour own produce—most often berries or other fruitsthat you can pick and purchase by the pint or bushel.Taste a half dozen varieties of apples or pears (or whatever's in season) before you go home.

Farmers markets and farm stands. Discover the com-munity's bounty, including produce, baked goods,canned goods, and even craft items. Markets and

stands are often lively socialgatherings too, where you canmeet interesting people fromthe community you're travelingthrough.

Wineries and breweries. Somelocal producers offer tours of their facilities, complete with

taste testing. Seek local bak-ers, cheesemakers, and other food artisans while you're inthe area, too.

Restaurants serving local fare. Eating at a generic restaurant you can nd elsewhere(everywhere, for that matter) is easy, but not neces-sarily much fun. Seek out restaurants that serve"authentic" food that's been grown, harvested, andcooked by local folks. Eating locally includes the funof asking around when you get there and the seren-dipity of running across roadside farm stands andside-street cafes serving up local cuisine. But it's alsoa good idea to arrive with some solid possibilities inhand for local foods. Here are some groups that can

help you identify great sources. Investigate whenyou're in the planning stages, or get online at your destination.

•Eat Well Guide. Simply type in your zip code (or state) and this site will tell you the farms, bakeries,creameries, farmers markets, restaurants that servelocal foods, food co-ops, CSAs, U-pick farms andfarm stands in the area. A traveling locavore can evenplan a trip by entering starting and ending locations.http://www.eatwellguide.org/i.php?pd=Home

•The USDA lists farmers markets online. And it'smore likely than ever that you'll be able to visit one inyour travels. In 1994, the USDA tallied 1,755 farm-ers markets operating in the US; in 2008 they totaled

4,685. Search according to city and state, and thesite will provide locations and hours. http://apps.ams.usda.gov/FarmersMarkets/

•Local Harvest also provides a listing of FarmersMarkets, as well as CSAs, restaurants serving "realfood," and co-ops. You can search for local sourcesby state or zip code. http://www.localharvest.org/farmers-markets/

Good, authentic food—local food—enriches most anyexperience, travel included. And think of the vaca-

tion memories you'll create—like your cherry stainedngers from the day you picked your own dessert andyour rst taste of prizewinning huckleberry pie. Youmay even forge some new friendships at the local co-op or farm stand.

Did y o u k n o w

?

Hemp History Week 2010Nearly 200 events in 32 states

helped create new legislative

support for hemp farming in

the US. H.R. 1866 now has

25 congressional co-sponsors

as of press time.

-hemphistoryweek.com




Pack a Perfect Picnic

Recipes for a moveable feast

Roasted Olives

I’ve made this recipe many times and

it always works. Olives travel well and

are a great savory accent to a variety

of foods.

Ingredients2 cups mixed green and black olives2 tablespoons extra-virgin olive oil

2 garlic cloves, minced1/4 teaspoon dried oregano, crumbled1/4 teaspoon fennel seeds1/4 teaspoon crushed red pepper 1/2 teaspoon salt1/2 teaspoon freshly ground

black pepper 1 teaspoon nely grated orange zest1 tablespoon chopped at-leaf parsley1/2 teaspoon coarsely chopped rosemary

DirectionsPreheat the oven to 450°. On a small bakingsheet, toss the olives, olive oil, garlic, oregano,fennel seeds, crushed red pepper, salt andblack pepper.

Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orangezest, parsley and rosemary. Serve warm or at

room temperature.

Whether your summer plans take you to

a concert in the park at Todd Grove,Lake Mendocino or the Coast one thing’s almostcertain. You probably will have something to eat.

Either for a family reunion or a date for “just the twoof you” picnics require you to plan and then pack.There are new trends in outdoor eating of late. Fla-vors are lighter and brighter; standard picnic fare isreinvented. Gone are the mayonnaise laden saladsand heavy meals.

Lighter meals may be based on a spread of ap-petizers like crunchy french bread, some greatlocal cheeses and a couple of terric spreads androasted olives. Salads of seasonal produce thathold well at room temperature offer inspiration for delicious outdoor fare.

Folks are rethinking picnic ware, too. Reusableearth-friendly options are taking center stage inbamboo, stainless steel and BPA free containers inbright colors and whimsical patterns. Cloth napkinscreate a more elegant feel and come in picnic-

friendly palettes. And all of them are easy to nd inthe housewares section at the Co-op.

Roasted Red Pepper and White Bean Spread

Ingredients1 red pepper 2 cloves garlic, peeled and minced1 - 15 oz. can cannellini or Great Northern beans,

drained and rinsed3 tablespoons freshly chopped parsley2 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon pepper DirectionsIf you have a gas burner place the pepper over

the ame, using tongs to turn until blackened allover. Otherwise place pepper on a baking sheetunder the broiler, turning frequently until the skinis blackened all over. Place in a paper bag andthen close, or put in under a kitchen towel. Letcool ve minutes. Remove charred skin andremove seeds.

Combine pepper, garlic, beans, lemon juice saltand pepper and process until smooth in food pro-cessor or blender. Add the chopped parsley and

combine for 30 seconds. Use as a spread onartisanal bread or crackers. Makes 1 1/2 cups.

Adapted from foodandwine.com

by Joan Griswold Outreach Manager




Raw Beet & Ca rrot with Toasted Pepitos

The natural sugars in the beets and carrots

make this a delicious recipe. If the pros-

pect of red beet juice staining your hands isdaunting, you can substitute yellow beets.

Ingredients2 medium carrots3 medium beets1⁄4 cup olive oil2 tablespoons lemon juice1⁄4 cup pepitas (pumpkin seeds)1⁄2 teaspoon salt

DirectionsToast the pepitas in a heavy skillet turningfrequently until lightly browned.

Grate the carrots and beets using a foodprocessor or grater. Toss the beets, pepi-tas, lemon juice, olive oil and salt. May beserved at room temperature.

Eggplant Caviar

This is a great spread that keeps well using

the seasons freshest produce. Even non-

eggplant lovers will be converted!

Ingredients2 small eggplant4 garlic cloves, peeled, slivered

salt and black pepper to taste3 teaspoons soy sauce1/4 cup olive oil1 diced medium tomato

Caprese Salad

Sliced red onions are used in this great go-to

Italian summer salad. Who needs lettuce

when fresh tomatoes beckon?

Ingredients

4 cups red, yellow and orange tomatoes,cut into chunks

1/2 pound fresh mozzarella cheese, torn intosmall pieces

1/4 cup thinly sliced red onion1 bunch fresh basil leaves, torn into pieces

3 tablespoons olive oil2 tablespoons balsamic vinegar Salt and freshly ground black pepper to taste

1/4 cup currants1/4 cup toasted slivered almondsChopped Italian parsley

DirectionsCut eggplants in half lengthwise and cut sev-eral slits in the esh. Insert garlic slivers andbake for 1 hour at 350˚.

After eggplants have cooled, gently squeezeto get rid of excess water. Scoop esh into amixing bowl and mash with a fork.

Stir in soy sauce, olive oil, chopped tomatoand currants. Season to taste with salt andpepper. Refrigerate overnight to meld a-vors.

Just before serving stir in the almonds and

chopped parsley.

DirectionsMix gently tomato, cheese, onion and basil ina medium bowl.

Whisk oil and vinegar together. Pour over tomato mixture. Season to taste with salt and

pepper.

Sweet Endings

What could be simpler than seasonal fruit to topoff your picnic? Watermelon, berries, ripe peach-es and apricots are easy to serve and say “sum-mer” in a way nothing else can.




We’re happy toreport the highest

sales increase we’ve seenin a while! First quarter sales were $2,660,505; a10.83% increase over rstquarter 2009. We estimated the sales budget ata cautious 3% growth this year and we are de-lighted to exceed it – thanks to all our member/owners and customers. The chart on the nextpage shows the comparison between 2009 and2010 sales:

An average of 967 customers per day spent onaverage $30.93. 74% of our sales were to mem-ber/owners, and 66% of our sales were organicproducts. Member/owners received $95,994back in register discounts during the rst quar -ter. That averages to a discount of $26.65 per member for the quarter or a 4.87% return. If youpurchased a $10 share during the quarter, thereturn drops to 3.05%.

The cost-of-goods-sold for rst quarter is64.54% of sales – an increase of .41% over 2009 year end. There is a trend of increasingcost of goods since 2007. Along with this in-crease, the amount returned to members in dis-counts has risen almost a full percentage point

Co-opsw ork

The Co-op Had a Healthy First Quarter

over the last 5 years, resulting in lower grossmargins for the store expenses.After deducting the cost-of-goods-sold and themember/owner discounts, the rst quarter mar -

gin drops to 31.85%. Out of that 31.85% storemargin we pay the following expenses:

Labor expense is under budget. Labor expens-es total $565,483 or 21.25% of gross sales. Thewage and hiring freezes from 2009 have beenlifted. We are still watching expenses carefullyhere as labor is our largest expense and, at thesame time, we recognize our staff is also an as-set to the store and we don’t want to cut in this

area unless it is absolutely necessary.Occupancy Expense – Slightly over budget. Wehave been doing quite a bit of repair and main-tenance which includes xing the hole in theparking lot and nishing the painting in the store.

By Anne Wright Accounting Manager

Depreciation and Marketing are within budget.Governance expenses exceed the budget;we spent a whopping $12,452 in membershipexpenses, $9336 of which was for the board

election process. We do expect this expense tolevel out by year’s end.Operating and Administration expenses areslightly over budget.Total Store Operating Expenses total $742,876or 27.92%, just under budget of 28.64%. After income taxes, the Co-op achieved a netprot of $75,837 or 2.85% of gross sales for the rst quarter of the year. This is certainly an

improvement over rst quarter of last year whenthe rst quarter nancials showed a loss of $361,444.

Throughout the 2009 remodel and into this year,our balance sheet has remained nancially

Current QTR Previous QTR

1/1/10 1/1/09

3/31/10 Ratio 3/31/09 RatioINCOME

Store Sales 2,660,505 100.00% 2,400,602 100.00%

Less: Cost of Goods Sold 1,717,027 64.54% 1,578,535 65.76%

= Gross Margin on Sales 943,478 35.46% 822,067 34.24%

Less: Member Discounts 95,994 3.61% 87,960 3.66%

= Gross Margin Store Ops 847,484 31.85% 734,107 30.58%

EXPENSES

Labor Expense 565,483 21.25% 606,197 25.25%

Occupancy Expense 50,252 1.89% 41,968 1.75%Depreciation Expense 27,453 1.03% 358,640 14.94%

Marketing Expense 19,847 0.75% 26,296 1.10%

Governance Expense 13,146 0.49% 8,101 0.34%

Operating Expense 41,575 1.56% 38,743 1.61%

Administrative Expense 25,120 0.94% 25,714 1.07%

Total Operating Expenses 742,876 27.92% 1,105,659 46.06%

Net Savings from Store Ops 104,608 3.93% (371,551) -15.48%

Plus: Other Income 1,897 0.07% 10,304 0.43%

Less: Other Expense 0 0.00% 197 0.01%

Earnings Before Income Tax 106,505 4.00% (361,444) -15.06%Income Tax Expense 30,668 1.15% 0 0.00%

Net Savings (Loss) 75,837 2.85% (361,444) -15.06%

Income Statement - January 1 - March 31, 2010

D i d y o u k n o w?

66% of Co-opsales are from

organic products.

Member-ownersare responsible for

74% of Co-opsales.




Over /

Assets: at 3/31/10 at 3/31/09 UnderCurrent assets 2,506,014 2,042,754 463,260

Fixed assets 1,488,526 1,281,283 207,243

Other assets 51,875 40,805 11,070

Total assets: 4,046,414 3,364,842 681,572

Liabilities:

Current liabilities 482,586 401,524 81,062

Members equity Member A & B shares 713,105 649,935 63,170

Retained earnings 2,774,887 2,674,826 100,061

YTD net savings (loss) 75,837 (361,269) 437,105

Total liabilities & 4,046,414 3,365,017 681,397

Member Equity

Balance Sheet - March 31, 20102010/2090 Monthly Sales Comparisons

2009

2010

Jan March May July Sept Nov

1,050,000

1,025,000

1,000,000

975,000

950,000

925,000

900,000

875,000

850,000

825,000

800,000

775,000

750,000

725,000

700,000

675,000

650,000

Food safety is important, but never more so thanin the summer when picnics and at-home grilling

can increase the odds of food-borne illness. Eachyear in the U.S. alone, there are about 76 million cas-es of food-borne diseases—325,000 of which resultin hospitalizations and 5,000 of which are fatal. Butbefore you slam shut the picnic basket, take comfortin the fact there’s plenty you can do about food safety just by practicing a few safe food prep and cooking

tips. Here’s what you need to know to minimize thelikelihood that food-borne pathogens will show up atyour next meal.

Of course, wash your hands and food prep area be-fore you start cooking. Although said over and over,this is the rst line of defense for food safety.

Cook food in enough time so food can cool thoroughly.Chill in shallow containers vs. large bowls to allow thecore temperature to cool more quickly. Keep foodslike poultry, meat, sh, eggs and salads at 40 degrees.

Don’t partially grill meat or poultry to use later. Onceyou begin, cook until completely done to assure bacte-ria are destroyed.

y our Co-opk itChen

Summer Food Safety Make sure to carrycoolers in the car vs the trunk to keepthe food from heat-ing up. Also, use aseparate cooler for drinks. Drink cool-ers are open-and-

shut more oftenand lose their efciency. Makesure that any uncooked meator poultry is stored on the bottom of the cooler so ac-cidental leaks can’t drip on the rest of the food.

If there isn’t a safe source of water, bring from homefor drinking and clean up. Or pack clean wet towelsfor cleaning hands and surfaces. Cross contaminationfrom food prep, grilling and serving food is the major source of food-borne illnesses.

Special Safe-Grilling Tips:Studies have found that PAHs and HAAs, two ingredi-ents created because of grease are-ups, can be car -

healthy, due to our lack of debt. The Co-opowns the building that we are housed in and in-curred no debt during the recent remodel. Cur-rent ratio of assets to liabilities shows us having$5.19 in assets to every dollar of liabilities. Theco-op’s debt is .14 cents to every dollar of equity.

Owning our building helps keep our prices lower than other co-ops who expanded and took onlarge debts to do so. Our prices run a good 3%lower than most other co-ops. Our low debt en-ables us to continue to plan to bring new servicesto our co-op this year.

In conclusion, given the unexpected sales in-crease, the return to a protable status and our non-existent debt, we are feeling pretty optimisticabout the start of this year!

cinogenic. To minimize the dangers, you’ll wantto prevent charring your foods. Here’s how:

•Marinate your foods. The acidity of marinadeshelps prevent HAAs from forming. Avoid sugary

glazes, though, which promote charring. (If youcan’t resist, baste at the end of grilling time.) Mari-nate food in the refrigerator, not on the counter.And never defrost food at room temperature. Thawit in the refrigerator, or in cold water, or in the micro-wave. (If thawed in the microwave or water, cookpromptly.) And make sure that meat and poultry isthawed thoroughly, so it’ll cook evenly.

• Choose lean cuts of meat, and trim excess fat fromthe outer edges of meats and the skin from poultry.

• Let ames die down before cooking, and arrangefood in center of grill—with coals around the perime-ter—to prevent ames from touching foods.

• Cut off blackened portions of your food.

• Cook on medium rather than high temperatures,and, if cooking with wood, choose hardwoods rather than softwoods, which burn at higher temperatures.With just a few precautions you can make sure your outdoor picnics and barbecues aren’t only safe butfun! Enjoy a summer of dining outdoors!




w ords onw ellness

Kid at Heart

Last Christmas my wife and Iwent back home to north-

ern Minnesota for two weeks. Itwas fun spending the holidayswith our daughter, son-in-lawand wonderful grandchildren Bai-ley and Elizabeth. The morningafter our arrival it was snowingand I took the grandkids sleddingand it was pure magic. The de-light in their voices as they camewhistling down the hill was joyous. A couple of times Icame down the hill with my granddaughter on my backand we would wipe out in a snowbank and then burst

into laughter. The experiences of that special morningevoked many fond memories of my youth growing upin the frozen tundra. Christmas day was special be-ing with the kids and it snowed all-day long. The nextmorning the snow buried everything under 15 inchesof fresh snow. My wife, kids and I built a snow fort inthe yard and we had plenty of thewhite stuff to work with.

One morning I drove out on theice road to a cross-country ski trailsome of the locals developed and

was hiking along through the woodsand met a guy skiing. He asked if Inoticed the lone wolf tracks on thetrail and I said for sure that I had.He showed me a spot on the trailclose to where we met that wolveshad taken down a big buck a fewdays before. He came along shortlyafter the kill and he said the deer must have put up quite a battle withhis attackers.

Every night after about 10:00 I would drive the icyroad to the ski trail in the deep woods. It was the darkof the moon when I was there and with only the starsto light my way. Words cannot adequately describethe feeling of being in below zero temperatures inthe deep wilderness running with the wolves onceagain. Besides, and my wife can vouch for this, mostof my relatives, friends, and locals think I might be abit “touched” to be out there in the dead of night insubzero temperatures.

You may have heard the adage that if you take care of

your liver it will take care of you! Some older culturesviewed the liver as the seat of life and in many waysmore important than the brain and heart. They thought

the brain and heart would suffer from a com-promised liver.

I think that saying has never been more true

than it is now. Our livers are under siegefrom pollutants, chemicals, pharmaceuti-cals and the stresses of modern living. Weneed to do anything we can to take someof the load off this amazing organ shown toimprove a person’s general health and well-being. Our liver’s tightly folded screens (thatwhen unfolded would stretch the length of afootball eld) capture, collect and store toxins

that can do us harm.

Research shows there are herbs, nutrients and

antioxidants that can help increase bile ow whichush out this intricate meshed screening. Milk thistlehas been proven to be a powerful liver aid shown toincrease bile ow and displays strong antioxidativeactivity. Picrorhiza Kurroa is another herb that hasbeen shown to exhibit great benets to our livers. Our

livers produce a powerfulpurgative called glutathionereductase that research isshowing can be increasedby ingesting N-AcetylCysteine. NAC has been

proven to be a precursor that enables our livers tomake more glutathionereductase.

The Co-op’s wellnessdepartment has an exten-sive liver health section thatincludes individual herbs for

liver health and broad-spec-trum liver cleanses. The delivery systems vary frombulk, capsule, tablet and liquid. HealthForce Nutrition-

als Liver Rescue 4+ is one the best broad spectrumliver cleanses we carry. Natures Secret Liver Cleanse,Enzymatic Therapy’s Liver Cleanse, Herbs, Liver Tonic, Source Naturals Liver Guard and MRM’s Liver X are all superb choices for supporting liver health.I am truly a kid at heart because I enjoyed playing inthe snow as much as my grandkids last winter. Mywife Kathy is also very much a kid at heart as well.She was out shoveling everyone’s driveways andsidewalks and opping on her back and making snowangels in people’s yards. I go back there every winter but she doesn’t have any interest in running with the

wolves in the frozen woods with me. Remember she’spart of that group of folks that thinks I am slightly“touched” for doing that!

by Mike Tilander Wellness Manager

1 Voluntary & OpenMembership

2 DemocraticMember Control

3 Member EconomicParticipation

4 Autonomy & Independence

5 Education, raining& Inormation

6 CooperationAmong Co-ops

7 Concern orthe Community

The InternationalCo-op Principles

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

• Prosperity

Our Core Values




Top row:

President Cliford Paulin

Vice Pres Adam Gaska

Treasurer George Gibbs VI

Secretary Jacquie Lee

Bottom row:

Terry Nieves

Nehemiah Bear

Joe Wildman

Lorena Calvo-Evans

Ukiah Natural Foods Co-op Board of Directors

Thanks to all of you who attended “Pawz at theCo-op.” It’s clear that Co-op member-owners

and shoppers care deeply about their animals. Wethought we’d follow up with some pointers we learnedabout keeping the critters in your life healthy.

Peak Pet Health—Naturally Taking good care of your pet is a lot like taking goodcare of yourself—it's best done with the help of a like-

minded healthcare practitioner and natural, healthfuleveryday choices.

Your pet's needs are very individual, so nding a goodveterinarian is an important step. As well as a fullphysical every year (more often for younger pets or those with special needs), you'll want to talk with thevet about vaccinations and other preventive mea-sures, food and supplement choices, and grooming.You may also want to explore homeopathy, herbalremedies, and other holistic care options.

Nutrition and SupplementsChoose wholesome food for your pet (the Co-op hasa number of brands designed for optimum pet health.)Eating unhealthy food can cause inammation and al-lergies, intestinal problems, skin disorders, kidney andliver problems, cancers, and other chronic disease.Pet food recalls have resulted in more people readingpet food labels—an important skill for a pet owner.

Here's what to look for:•The rst ingredient on the label is the product's main

ingredient. For most pets, this should be a high qualitymeat source like beef, chicken, turkey or lamb. Whilesome pet owners have raised vegetarian animals,most experts agree that cats and dogs, at least, thrive

as carnivores and are not efcient at digest-ing plant materials as their source of protein.Look for pure meat proteins rather than pro-cessed meats and byproducts (meat meal is

a good protein source).

•Look for whole grains, but make sure theyare not the main ingredient. Grains provideenergy, but are sometimes used as inexpen-sive ller.

•Avoid plant and animal "byproducts,"hydrogenated oils, high fructose corn syrupand other sugars, steroids, llers, sodium,articial avors and additives, and chemi-cal preservatives like ethoxyquin, BHA and

BHT. Look for natural preservatives likevitamins E and C.

•Keep in mind that words like "natural" and "premium"don't mean much on pet food labels (or people-foodlabels, for that matter), as these words are not indus-try dened or regulated. With well-dened standardsset by the USDA, organic pet foods contain no anti-biotics, pesticides, hormones, preservatives, articialingredients, or genetically modied ingredients.

•Look to see the food will provide your pet with

enough nutrition—including vitamins and minerals,and the right amount of fats—based on his size, age,and how much food he'll be consuming. "Completeand balanced" means the food meets nutritionalrequirements set by the Association of American FeedControl Ofcials and the FDA.

•Consider supplements for your pet's particular needs.There are special supplements for young pets andold, pregnant pets and pets with specic ailments.Glucosamine chondroitin might be useful for a pet with

arthritis, for example, while zinc, selenium and sawpalmetto might be perfect if you're concerned aboutyour pet's prostate health. Other useful supplementsinclude antioxidants, probiotics, and omega 3 fattyacids. Some pet foods are fortied with supplements,but most can be given separately, too.

•Some pet owners like to supplement pet foods withfresh cooked vegetables, grains, and meats from their own kitch-ens to pro-vide good

variety andnutrition.Keep inmind,though,that not allhuman foodis good for petconsumption.

You'll also want towatch for recalls of

pet foods. Two placesto nd recall informa-tion are:

k eepinG y our a nimals healthy

Natural Pet Care

Continued on page 14

Photo by Anderton Leaf Photography




1. Spring Rolls SkinThey are great; really easy to use and youcan roll just about anything. I like veggiebut for something fun a little lunch meat withsour cream and the kids go nuts for them.

2. Soy Vary Very Very Teriyaki SauceGreat marinade for chicken - oven bake or great on the BBQ.

3. Jo-sef Vanilla Animal CrackersThey taste great and are gluten-free. Wehave many products that are gluten freewhich is wonderful.

4. Luna Bars White Chocolate MacadamiaI love having a snack with a banana whenI’m on my 15 minute break. It gives me thatenergy I need.

5. Muir Glen Organic Pasta SaucesI don’t have much time to make my ownsauces. I tried several of them and enjoy!

6. Natural Value 100% Organic Wheat Pasta I love the wheat spaghetti - better avor than the regular pasta. Add some Frenchbread and salad and it tastes like you spent

hours with cooking.

7. Aloha Bay CandlesBecause these candles smell wonderful andburn nicely. Well worth the money for all of our candle-burning people.

8. Back to Nature Organic CrackersWhite Cheddar Flax is my favorite! Great

for snacking with cheese, a glass of nice redwine and grapes.

9. We have a little something for everyone to enjoy. Because the more you shop themore you nd everything you could need.

Marlene

Shirt Leader Marlene Salgado

describes her eating style: I pretty

much eat everything. The only

thing I’ve eliminated from my diet is

meat.

Top9

•The American Veterinary Medical Association'swebpage of recalls and alerts: http://www.avma.org/petfoodsafety/recalls/default.asp

Remedies and GroomingThere are natural pet care remedies for everythingfrom anxiety and arthritis to bad breath and ear prob-lems at the Co-op. Pet homeopathic remedies areone choice. Herbs are another. And there are plenty of natural, healthful grooming options, too.

You'll want to avoid toxic shampoos, like those withchemical pesticides designed to repel eas and t icks.Instead try a safe, nontoxic shampoo (“Buddy Wash”available at the Co-op is a good example.) If you like,you can add appropriate essential oils (like rosemaryfor eas) to the soap, but check with your vet rst todetermine amounts and to make sure the oil you'vechosen is safe for your pet.

For added ea control, regularly vacuum and dustat home, and wash your pet's bedding in hot water.Comb your pet with nontoxic, natural ea powders;

there are many herbal options available (or use anherbal ea colar). Ask your vet about dabbing a nyloncollar with essential oils like eucalyptus and rosemary

Continued from page 13

instead. Or discuss adding a little garlic or brewer'syeast to your pet's meal.

If your pet has dry skin, simple home remedies suchas humidifying the air can help. And again, look tosupplements: adding an omega 3 fatty acid or ax oilto your pet's diet might provide amazing relief. Your vet can tell you what's safe, in what amounts.

To keep your pet's ears healthy, clean them regularly.If you're battling mites, talk with your vet about using a

mixture of almond or olive oil and vitamin E. Also askabout green tea, which is also a gentle astringent for moisture-prone ears.

Be sure to use biodegradable kitty litter. Clay littersaren't biodegradable, but there are plenty of natural,eco-friendly alternatives. Some are made of corn or wheat, others of shredded pine and/or old newspaper.

It's fun to nd natural ways to pamper your pet, too—with healthful treats and safe toys, for example. Likeyou, your pet will thrive on natural TLC.

P h o t o

b y A n d e r t o n L e a f P h o t o g r a p h y




Health & Wellness

Acorn Whole Being Health, Alan Sunbeam, L. Ac.ukiahacupuncture.com, 354-2665

Birthing Support, Chiah Rose [email protected], 489-6029

Candice Romanow Licensed Acupuncturist & Chinese Herbalisthealing-pathways.com, 480-9021

Christine Miller, D.C.Low Intensive Laser Terapy, Chiropractor101 W. Church St, Ukiah, 462-2230

Inner Harmony, Casey Eldredge

Colon Hydrotherapy colontherapyukiah.com, 972-0692

J. Robert Ortega, D.D.S.1377 S. Dora St., Ukiahmendosmiles.com, 462-3875

Luna Hart, HHCHolistic Health Consultanthartohealth.com, 354-4731

Philo School o Herbal EnergeticsMary Pat Palmer, AHG, ATR herbalenergetics.com, 895-3007

Six Rivers Optical, Aura Gross725 S. Dora St., [email protected], 462-1310

Sharon StewartNutrition Counseling, Weightloss & [email protected], 367-0172

ai Chi, Qi Gong, Meditation & Martial Artsawesomeargos.com, 485-1198

en Moons Birth & Family Ser vicesLisa Rawson, 467-9242

Yoga Mendocino

yogamendocino.org, 462-2580

Massage

Amy (Dhanya) Henklein, LM, ABPAsian Bodywork, Shiatsu, ai525 S. Main St., Ukiah, 972-0897

Kate Nachtwey, CM Jin Shin Jyutsu/Massage Terapy/Pregnancy

jsjbodyharmony.com, 489-1064

Mary-Margaret Mastin, AHMPolarity & Structural Balancing, 621-1401

Mike RobertsMassage Terapist, 621-4321

Nan ylicki, LM390 W. Stephenson, Ukiah, 463-0680

Therapy

Dennis Miller, MF462-3228

Divora Stern, LCSWEnergy psychology, emotional f reedom technique,theta healing bioeedback, 354-9911

Gail Shahbaghlian, MF518 S. School Street, Ukiah, 462-6575

Hypnotherapy & Energy Healing Julia Velazquez-ContrerasRegenerationalHealing.com, 357-0294

JoAnn LovascioCore Energetics, Somatic Psychology,

& Body Mind Awareness, 367-3946

Kathleen MacGregor Counseling, [email protected], 391-8569

Reiki Energy Healing, Bonnie Barker

[email protected], 413.7004

erry Kennedy LCSWSpecializing in Voice Dialogue-Jungian model & non-dual approach to consciousness, 467-1362

Tese Co-op member-owners ofer discounts to other member-owners! I you’d like to include your business inthe directory, contact marketing at the Co-op at 462-4778 ext 115 .

Note, a listing in the Member-to-Member directory does not imply a Co-op endorsement.

Co-op

member-to-memberMisc. Services

Alden ech & DesignComputer Consulting/Web Design, 462-3446

Alliance Auto Service213 S. Main St., 462.4432

All Ears Computing, Marc [email protected], 463-1885

Deborah Pruitt, Ph.D.

Strategic planning & group acilitationgroupalchemy.net, 456-0654

Heather Schick Horizon Investment Group, 459-0200Free consultation/plan or socially responsible investing Howard Egan, Realtor ReMax Full Spectrum

[email protected], 272-2500

Paulownia ree Company, ZoeAnna ies

dragontrees.com, 485-6277

Photography Ron Greystar rongreystar.com, 456-9099

Political Landscapers, Joe Louis Wildman


Raw Che Christina Basor Classes, Special occasion desserts & more! 489-3600

Raw Food Che & Consultant, onya [email protected], 272-7275

Real Estate Appraiser, John Rensen


Redwood Home Inventory & Organizing Sheila Leighton, 895-3735

Salon 309468-7979

Shoefy & Sox 463-6933

ara Moratti, Coldwell Banker Mendo Realty, Inc.Ofce 459-5389 ext. 109, Cell 367-0389

ech Support (Mac), Sirius Mac Solutions


Teta Mind etahealer, Dog Trainer & Animal Communicatorthetamindthetahealing.com, 895-9129



Co-op Calendar July

Thursday, July 1Sale: 10% off Fresh Chicken & Tofu!Kick-off your 4th of July weekend with aBBQ at the Co-op! Laura & Darin Smithtop off a bright summer day with blue-grass tunes!

Member Appreciation DiscountCo-op member-owners, your third quar-ter member appreciation discount isavailable starting July 1st. You have untilSeptember 30 to use it!

Co-op Art WallVernida Brown is a painter and 3-D artistand will share paintings with an interior

content.

Sunday, July 4Happy 4th of July!The Co-op will be closed for the holiday!

Monday, July 19Co-op Board Meeting6 p.m. 413 N. State St.

All members are invited to attend. For acopy of the meeting agenda, go toukiahcoop.com.

Monday, July 26“TAPPED! The Movie”7 - 8:30 p.m. 1041 Low Gap Rd.Ukiah Players TheatreIf you care about your health, childrenand environment you’ll want to see thislm about the true cost of plastic bottledwater! Take Action.

August

Sunday, August 1 New Co-op Art WallArtist Lynda Hasset shares the freshnessand uidity of watercolors!

Saturday, August 14Sale: 10% off Everything in the Store!Just in time to stock up for back toschool.Open 8 am to 6 pm.

Monday, August 16Co-op Board Meeting6 p.m. 413 N. State St.All members are invited to attend. For a copy of the meeting agenda, go to

ukiahcoop.com.

September

Thursday , September 9Sale! 10% off Health & Beauty ProductsCare for yourself so you can care for others! Live music with Jason Argos.

Sunday, September 19Children’s Health Fair - FREE! 10 a.m. - 3 p.m. 1640 S. State St.Alex Rorabaugh Center &Grace Hudson Elementary SchoolDon’t miss this free, fun & informativecommunity event!

Monday, September 20Co-op Board Meeting6 p.m. 413 N. State St.All members are invited to attend. For acopy of the meeting agenda, go toukiahcoop.com.

Every Sunday isSenior Sunday at the Co-op!

All Co-op member-owners 65and over receive an additional

2% discount every Sunday.

The work is by Brian & Daphne Alexander of Redwood Valley Daphne is a life-long professional artist. Her ceramic sculptures have been shown in gal-leries and museums throughout California. Her husband, Brian, works for the Co-op asInformation Systems Manager and likes to play with PhotoShop in his spare time.

Come in and check out this and their other work “psychedelic carrots” near the producedepartment. It’s near the beautiful Ukiah mural by another talented Co-op employee Kelsey

Hulbert.

New art at the Co-op!Have you noticed? Beautiful herbs and spicesand color-drenched owers adorn the north andwest walls above Wellness and HABA. On theformerly bare southern wall you’ll nd vibrantgrapes and golden hops. New art installed at

the co-op over the last several months is intro-ducing color like never before!

Documents

July - August 2010 Ukiah Natural Foods Co-op Newsletter