March - April 2011 Ukiah Natural Foods Co-op Newsletter

8/7/2019 March - April 2011 Ukiah Natural Foods Co-op Newsletter

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March - April 201135 years of experience you can trust!

this issue:Inside

Spring and Recycling ..................2

Coming up at the Co-op ..............3

Local Farmer - Lovers Lane........4

35th Annual Member Meeting ....5

Loris 25th Anniversary ................5

Toxic Smarts: GMO Alfalfa ..........6

Annual Sales Growth ..................7

Fresh & In-Season Asparagus ...8

Eating Well as Food Prices Rise .9

Join the Composting Community....10

Ricoh Provides Green Solutions 11

Give Where You Live .................12

Words on Wellness ....................13

DIY Green Laundry Products ....14

Co-op member-to-member ........15

The Last Word ............................16

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

Local Farmers:The Sweet Lifefor

Lovers Lane Honey


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The Co-op News March / April 2011 2

A natural foods cooperativesince 1976

721 South State StreetUkiah, CA 95482

707-462-4778 www.ukiahcoop.come-mail: [email protected]

Store HoursMonFri.....88 p.m.

Sat.....86 p.m.Sun...106 p.m.

UNF Management

Co-op NewsEditor / LayoutJoan Griswold / [email protected]

ContributorsLori Rosenberg, Cliord Paulin, Jennier Smart, erryNieves and Mike ilander

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 deadlineor submissions is the rst Friday o the month two monthsbeore publication. Submissions may be edited or not printedbased on length and appropriateness.

General ManagerLori Rosenberg

FinanceAnne Wright

Front EndLodie DeAlba

GroceryBabs Verenis

Human Resources & OperationsSusan Winter

Information TechnologyBrian Alexander

Marketing & OutreachJoan Griswold

ProduceLibee Uhuru

WellnessMike Tilander

By Lori RosenbergGeneral Manager

GreetinGsfromthe GeneralmanaGer

Spring and Recycling!

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 growingcommunity center that will:

Provide and promote organically grown, sustainably produced food, goods, and services that arelocally 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 maintaining an ideal workplace.Add to the enjoyment and enrichment of our greater community ventures and networks.Have fun doing it!

Spring is upon us with day-light savings time beginning

on March 13th. I love this time ofyear, especially the vibrant shadesof green covering the hillsides andlistening to the lovely birdsong inthe early morning hours.

We have a great selection of certi-ed organic vegetable and ower

seeds from High Mowing Seedsfound in the produce department.We also offer a colorful varietyof gardening gloves for all you backyard gardeners.Happy Spring!

Another joy of Spring is Earth Day; it allows us toreect on positive changes weve made to protect our

environment. And we have lots of good news to sharewith you!

In early February we set up a new in-store recyclingprogram, Share A Bag. The Share A Bag programallows folks to bring in their clean, reusable papergrocery bags so customers can use them to packtheir groceries. Located by register seven next tothe cardboard boxes is a receptacle for bag drop-offand reuse. The great news is that we have reducedthe monthly use of handled paper grocery bags. Wewent from buying 11,000 large bags to an average of3,000 bags a month! Thanks to all of you for bring-ing in your own bags, using the cardboard boxes andsupporting this effort.

In 2010, the Co-op recycled 1 and tons of lm plas-tic to the Material Recycling Facility (MRF) in Calpella.

Film plastic is generated from shrink-wrapon individual cases of products and shrink-wrap bound on the pallets of deliveredmerchandise. Thanks to Brian Alexanderwho graciously takes the lm plastic each

week to MRF for us.

Just a reminder that Board Candidateforum night will be held on Thursday,March 3 from 7-8:30 P.M. at the UkiahValley Conference Center in the CheninBlanc room. This is your chance to meetthe candidates running for the three openBoard of Director seats.

This April marks my 25th year of employment at theCo-op and I am very happy to be a part of our com-munity-owned business that provides organic foodand healthy choices for our neighbors. 2011 marksthe Co-ops 35th anniversary and we will celebrate onSunday, June 26th. Come and celebrate with all of usand meet some of our local farmers and vendors thatsupply the Co-op with great food. We appreciate allyour support and loyalty.

In cooperation,Lori Rosenberg

Earth

Day,April22,2011


3/16


Two Hearts- Four Handsa Guide for Cooking Together

Based on Sulin Bells new book of the

same name, this class will demonstrate theuse of the book for making cooking dateswith partners, friends and family. Her talkwill include how to select a menu, preparefor the date and hints for cooking side-by-side.

Monday, March 286-7:30 p.m. Co-op Espresso Bar

$5 Member, $8 NonmemberRSVP: 462-4778 or Customer Service

Every Sunday isSenior Sunday at the Co-op! AllCo-op member-owners 65 andover receive an additional 2%

discount every Sunday.

10% ofon all produce

March 17

Celebrate spring withfresh, organic produce!

April 19

Go green for Earth Daywith bulk foods

10% ofon the entire

bulk fooddepartment

35th

Annual Meeting

of the Co-op MembershipSee page 5 for details!

Easy FermentationNaturally fermented foods are high inprobiotics. In this fun class educatorand author JoAnn SkyWatcher will

teach you the basics of lacto-fermen-tation. Discover how to make sauer-kraut in days instead of weeks! Youllreceive recipes and taste fermentedfoods! Dont miss!

Monday, April 116-7:30 p.m. Co-op Espresso Bar


HealthyMenopausefrom three perspectives

Come hear how three different practices offer

menopause support. Bring your questions

to this information-packed class!

Kambra Phoebus

Naturopathic Doctor Mary PaffardYoga Instructor

Candice RomanowLicensed Acupuncturist

& Herbalist

Monday, March 146-7:30 p.m. Co-op Espresso Bar


Coming

up

at

the

Co-op Saturday,April2


4/16


lovers lane

Bee Business at Lovers Lane Farm

Whether stirred into tea, sweetening saladdressing or topping toast, local honey is adelicious treat. Lovers Lane Honey is no

exception. Theirs is a mouth-watering midsummerharvest made from wild vetch blossoms, blackberry,toyon, pennyroyal, star thistle and possibly hundredsof other wild owers, said Keith Feigin, who with wife

Kate and 18-month-old daughter Linnea own Lovers

Lane Honey.

With 250 hives across the county, the Feigins alsolease other hives to meet their customers demands.

An interesting fact is that all commercially grownapples in the county are pollinated by Lovers Lanesbees. The couple blends their gourmet honey in smallbatches for best quality. Always wonderful, someyears the honey is a light amber color, others, a beau-tiful dark tone.

According to Keith, There are many variables that

determine honey color, aroma and avor. In inland

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

and then a warm, dry spring, we can produce vetchblossom honey in profusion. If it rains a lot throughspring/ late spring, we will typically produce less lighthoney (vetch blossom) but the ground will be satu-rated later in the season, allowing the later bloomingplants to produce more nectar. In Ukiah valley, mostplants that bloom in the late season tend to producea stronger, more bold avored and dark honey. These

include pennyroyal and oyon.

When you see the beautiful jars of Lovers LaneHoney on the shelves at the Co-op and at farmers

markets you might not realize just how much localhistory they represent. The 85-acre Lovers LaneFarm in Ukiah was the site of the original BensonRanch. (You can still see the old homestead foun-dation, covered in grass, which burned years ago.)Older Ukiah residents will remember horse-boardingon the property. Generations of townspeople kepttheir horses at the Benson Ranch for weekend riding.Keiths grandfather, who bought the ranch in 1965,

continued the business until the early 1980s.

The ranch however, was home to more than horses.

Local beekeeper Jack Booth kept his hives at thehomestead while Keith was growing up. In fact, Keith

knew Jack well; his best friend Tyler was Jacks son.Jack hired Keith to help harvest honey at age 14, but

kept bees on his familys ranch since he was a child.By the time Keith was 15, he was working nearly full

time in the summers and falls, harvesting honey andmaking beeswax candles.

Lovers Lane FarmAfter spending a few years in Portland, Or-egon, Keith moved back to the ranch in 2006

with his wife, Kate. Married for one month,they knew they wanted to farm. The coupleconsidered growing grapes, fruit trees andvegetables, but the soil wasnt deep enough.Then Jack, who was still keeping his hivesat the ranch, said he wanted out of the beebusiness and asked Keith if hed like to take

over. The duo said yes and Lovers LaneHoney was born.

Keith is passionate about his craft. Its

important to him because bees are crucial

to our food supply. Said Keith, Any fruitwith color-- squash, berries, cherries-- de-pend on bees to pollinate. Even grass-fedbeef depends on bees, because during the

by Joan GriswoldOutreach & Marketing Manager

blooming season, alfalfa needs bees for seed produc-tion. The problem, said Keith, is that it is a tough time

for bees.

According to Feigin, a beekeeper today loses 20%of his hives due to pathogens; as recently as the1990s, that number was only 5-10%. This means thatinstead of working to expand his honey business, abeekeeper works hard to maintain the hives he has.

Although much has been written about Colony Col-lapse Disorder, the sudden disappearance of workerbees from the hive, California beekeepers have anadditional set of problems. Globalization of our states

almond exports has brought about added stress toCalifornia bees.

According to the California Almond Board, the stateproduces up to 80% of the worlds supply of almonds,and almonds need bees for pollination. In 2005, forexample, California needed 1.5 million hives to meetthe demand. However, California beekeepers onlyhad 600,000 hives. That shortfall was lled by bees

imported from national and international suppliers.That means beekeepers are digging hives out of thesnow in Massachusetts, stimulating them when they

should be hibernating and then importing them toCalifornia. In fact, hives come from as far away asAustralia, said Keith. This high concentration of imported

Continued on page 7


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In honor of the 35th anniversaryof the Ukiah Natural Foods Co-op,were changing the format of our Annual Meeting and celebrating!Were moving it to the location of our good friends at the Ukiah Brew-ing Company. As the rst certied organic brewpub in the country

(not to mention darn good people) we thought the Brewery would bethe perfect venue. Well also be dancing the night away to the tunesof one of our favorite musical acts, the Dirt Floor Band. Weve hada number of these ne gentlemen play in the store before and they

always attract a foot-stomping crowd. Theyll play an acoustic set at8:30 pm for the mellower crowd, and crank up their full sound at 9:30 pm.

Each membership is entitled to up to two vouchers worth $10 eachto be spent on anything your heart desires from the Brewerys stel-lar menu, including hand-crafted beer or local organic wine. You can

stop in for any or all of the evening, as you see t. Co-opannouncements are scheduled for 7:15 pm and again at 8:15 pm and9:15 pm. The Brewery will start taking dinner reservations at 6 pmand serves food till 9 pm. Please RSVP by Friday, March 25.Space is limited, so call early!

35th Annual Meeting

of the Co-op MembershipSaturday, April 2

CallingallCo

-opMem

bers!

Co-op news

25th AnniversaryforGeneral ManagerLori Rosenberg!

For 25 of the Co-ops 35 years, GeneralManager Lori Rosenberg has broughther passion for healthy living to work.Whether in her rst job as cashier or as abuyer for the grocery department, commit-ment to wholesome affordable food is herdriving force.

As a leader not only does she pay attentionto the details of the business, she is alsovery committed to the lives of her employeesand customers. That care is evident in thethriving business and community center theCo-op is today. From the staff, Lori, thank

you for all the ways you champion whatsimportant.

reduCe - Reuse- reCyCleNew Paper Bag Program

Have extra bags you need

a home for? Forgot yourbag when you came tothe Co-op? Introducing anew paper bag recyclingprogram at Ukiah NaturalFoods!

Located near the frontdoor next to the checkoutstands is a new xture for

paper bags that are freeto a good home.

Drop them in on your nextshopping trip for folks whoforgot to bring theirs. Thebags will get a second life- and who knows? Maybea third and fourth if shop-pers bring them back tore-recycle.

And if youre in the store and forgot yours, dont forget tocheck here rst. Youll also notice a stack of cardboard boxes

that are available free for your use.

Remember the days whenthe Co-op was called The

Homestead Exchange? Or when wemoved into the Perkins Street location?

Were you part of theorignal buying club that started it all?

Wed love to share your Co-opstories (and old pictures if you have any)

at our 35th Annual Celebration,Sunday, June 26.

Please email them to us at

[email protected] orsend them to Ukiah Co-op,721 S. State St., Ukiah. attn: Joan.

We look forward to sharingmemories with you!

by Cliford Paulin

Board President


6/16


I remember supporting Measure H in 2004 whenMendocino County was the rst in the nation toban growing genetically altered crops and animals.Despite corporate donations against Measure H to the

tune of $621,000, 56.5% of the voters said no GMOsfor us.

What are GMOs? A genetically modied organism

or GMO is a plant or animal whose genetic materialhas been altered using recombinant DNA technology,where DNA molecules from different sources are com-bined into one molecule to create a new set of genes.

GMOs are making headlines again with the mostrecent decision by the U.S. Department of Agriculture(USDA) to allow unlimited, nation-wide commercial

planting of Monsantos genetically-engineered Round-up Ready alfalfa. This is despite the many risks to or-ganic and conventional farmers USDA acknowledgedin its nal Environmental Impact Statement. And

this decision could impact other GMO crops grownin the U.S.: 93% of soybeans, 86% of corn, 93% ofcotton, 80% of Hawaiian papaya, 93% of rapeseed(canola) and GMO golden rice, which is forecast to hitthe market in 2012.

So why does all this matter? For me, I believe our

health is a direct reection of what we eat. Id muchrather invest in nutrient-dense foods that are asnature intended, than save money for a trip to thedoctor who likely knows more about diseases than

toxiC smarts

Roundup Revolt GMO Alfalfa Deregulated

by Jennier SmartCo-op Staf Member

about health. When I looked into GMOs, I found ascarcity of information about the health effects of eat-ing GM food. The use of herbicides causing cancer,the genetic integrity of seeds lost through transgeniccontamination and the development of superweeds isthe focus of most documentation.

Unfortunately, we and our environment are the testsubjects for GMOs and scientic studies are just now

emerging, despite worldwide use of GMOs since the1980s. When GMO food is consumed, its DNA doesnot completely break down in our digestive tract,which opens the possibility of antibiotic resistanceand susceptibility to allergies.

Roundup Ready alfalfa means that the alfalfa plantedwill not die when the herbacide Roundup is sprayedon it to control weeds. Glyphosate, commonly knownas Roundup, is the world's most widely used herbi-cide. A recent scientic study directed by two Swed-ish oncologists revealed clear links between glypho-sate and non-Hodgkin's lymphoma, a form of cancer.So, the more Roundup Ready GMO crops that aregrown, the more Roundup that is dispersed into the en-vironment, exposing us to higher levels of the chemical.

In addition to cancer risks from herbicidal sprays,consumers now have good reason to question wheth-er the products labeled organic made from soybeans,corn and canola may have been contaminated byMonsantos GMO crops. Transgenic contamination,

This issue we introduce a new column, Toxic Smarts, by Ukiah Co-op staff member,

Jennifer Smart. You can read more from Jennifer at toxicsmarts.blogspot.com

the spread of transgenes from genetically modied

crops have cost organic farmers millions of dollarsin lost sales. And as many as 10 weed species havenow developed resistance to the Roundup herbicide.

Lawsuits have already been led by the organic

community protesting the USDAs recent decisionand if you nd this whole story disturbing, then now

is your chance to take action! You can support theefforts of organic food lobbying groups in WashingtonD.C., sign the petition on the Ukiah Co-op websiteand continue to support the organic market. It is onlythrough continued growth and increased marketpower in organics that we can have a greater impactin Washington D.C.

Is there a happy story at the end of all this? Remem-ber that each choice you make and each dollar youspend has a voice. You have the power to inuence

change! Will you join me?

Sources:http://www.gmofreemendo.com/press_releases

/2004-03-03.htmlhttp://en.wikipedia.org/wiki/Genetically_modied_

organismhttp://truefoodnow.org/2011/01/27/usda-decision-on-

ge-alfalfa-leaves-door-open-for-contamination-rise-of-superweeds/

http://en.wikipedia.org/wiki/Genetically_modied_

foodhttp://www.actionbioscience.org/biotech/pusztai.html

http://www.organicconsumers.org/monsanto/glyphocancer.cfm

http://strongertogether.coop/from-the-source/ncga-expresses-disappointment-in-usda-decision-on-ge-alfalfa/

Jennifer Smart, a Ukiah native, studied music at

CSU, Sacramento and later was the only female

percussionist to perform with the 2002 National Wind

Ensemble at Carnegie Hall. She also obtained a

GeoScience teaching credential at HSU where she

met her sweetie Eric. In 2009, they hiked 2,400 miles

of the Pacic Crest Trail. Jennifer organizes the UkiahFirst Friday Community Bike Ride, supporting the

relocalization efforts of building a more sustainable

future.


7/16


2,000,000

2,500,0003,000,0003,500,0004,000,0004,500,0005,000,0005,500,0006,000,0006,500,0007,000,0007,500,0008,000,000

8,500,0009,000,0009,500,00010,000,00010,500,00011,000,00011,500,00012,000,000

2010

2009

2008

2007

2006

2005

2004

2003

2002

2001

2000

1999

1998

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

12,000,000

11,500,00011,000,00010,500,00010,000,0009,500,0009,000,0008,500,0008,000,0007,500,0007,000,0006,500,000

6,000,0005,500,0005,000,0004,500,0004,000,0003,500,0003,000,0002,500,0002,000,000

Annual Sales Growth

Good newsfor Co-op sales

in 2010! Grosssales totaled

$11,274,357, anincrease of 6%

over 2010. Werehoping to do the

same in 2011!Stay tuned forthe year-end

fnancials, which

will be out in lateFebruary.

Did you know?In the eight months since

establishing the ten-cent

paper grocery bag charge,

the Co-op has used

64,000 fewer bags.

According to the

California EnergyCommission that is the

equivalent of 91 trees!

Lovers Lane continued from page 4.

bees has introduced new bee pathogens and diseasesfor which nonimported bees have no immunity. Bees, itturns out, are pretty delicate creatures.

Modern beekeeping relies on pesticides and antibiot-

ics to keep hives healthy. Lovers Lane uses less drasticmeasures to protect their hives. They use essentialoils and formic acid to deter mites, which are harmful tobees. They employ more time-consuming, yet healthiermechanical methods of dealing with mites, practicedrone trapping and dust with powdered sugar (the mitesfall off the bee and cant climb back on.) None of thesemethods alone would sufce but together they are effec -tive in protecting bees from mites and diseases.

The real solution, Keith said, is to focus on breedingheartier bees. All the US genetic stock were breedinguses a pretty shallow gene pool of only 500 queens.That is not enough genetic diversication to provide dis -ease-resistant bees. For his part Keith traps feral beesand breeds them, in an effort to develop heartier stock.Hope for greater genetic diversity may be on the horizonin the form of new breeding stock available from Europe.Those bees are currently in US Customs quarantine, onthe way into the states for research.

Going Whole HogThe fact that beekeeping is changing every day hasntkept Kate and Keith from diversifying their farm. In thelast several years, the Feigins have been raising Tam-

worth pigs, a heritage breed, and Lovers Lane is the onlyfarm in California that does.

Honey Carrot SoupAdd a kale salad and bread for a light

spring dinner.

Ingredients:2 tablespoons honey

1 onion, chopped1 lb. carrots, peeled and thinly sliced2 cups veggie broth1 cup unsweetened, unavored almond milk

2 tablespoons honeyGround nutmegMinced chives

Directions:In a large saucepan saut onions and carrots in olive oil for ve minutes. Add veggie broth

and simmer for 15 minutes until tender. Transfer to a blender or food processor; blend untilsmooth. Pour back into saucepan. Add honey and almond milk. Return to simmer until hot.Place in bowls and garnish with sprinkle of nutmeg and a pinch of chives. Serves 4.

Keith rst heard about heritage breeds at a dinner inSonoma; the chef was effusive about the superior quality.Keith started researching online and the Tamworth pigkept coming up. The only catch was the breed was notavailable in California. Keith said he became obsessed

with trying to nd them, nally tracking down a breeder inWashington. He bought three and began raising them.In addition to the packaged pork sold at farmers mar-

kets, you can purchase a whole or half hog from LoversLane, too.

It seems that whatever Keith does, he does with a com -mitment to quality and to sustainability. But whethertending bees or raising pork, whats important to theFeigins is theyre here, local and part of the community

and were glad they are.


8/16


Its fresh &in season!

Asparagus A perfect dish with asparagus and lemon -the best of spring!Ingredients:1 pound asparagus spears

1 small yellow onion1 1/2 cups Arborio rice4-5 cups chicken broth1 lemon3 tablespoons butter1/2 cup dry white wineSalt1/2 cup grated ParmesanParsley

Directions:Wash asparagus, trim off tough ends. Slice in

-inch pieces and set aside. Zest lemon andsqueeze juice. Finely chop onion.

Pour broth into a sauce pan and heat to a lowsimmer.

In a heavy - bottom sauce pan, heat 2 table-spoons butter. Add onion and cook until soft.Add the rice and stir, cooking until the ricebecomes slightly translucent.

Add wine and lemon zest and cook a few

minutes longer until the wine is completelyabsorbed.

Ladle one cup warmed broth into the rice pan.Add salt to taste. Stir mixture while it heats toa bubbling simmer. Let the rice thicken withbroth then add another cup of broth.Continue to add 1/2 cup of broth at a time andstir rice frequently.

About 10 minutes after you rst added broth,

toss the asparagus into the cooking rice. Con-

tinue to stir and add broth as before until therice is tender with a slight bite in the center.

When rice is just done, add 1/2 of the lemonjuice, 1/2 cup grated Parmesan, and 1 table-spoon butter. Stir vigorously to incorporateingredients and then let it rest for a minute ortwo. Adjust seasonings if necessary and addfreshly ground pepper to taste. Top with pars-ley and enjoy.

-Adapted from the Art of Simple Food

by Alice Waters

Asparagus Risotto

Vegan Asparagus Tapenade

A delicious and easy rst course.

Ingredients:1 bunch asparagus5 crimini mushrooms2 cloves garlicSalt and pepper, to taste2 tablespoons olive oil

Directions:Toss asparagus, mushrooms and garlic inolive oil with salt and pepper on a bakingsheet. Roast for 20 minutes in a 375

oven.

Place roasted vegetables in a foodprocessor or blender and pulse until acreamy consistency.

Serve on toasted baguettes or crackers.

-Adapted from WebVeg.com

Asian Inspired Asparagus Salad

Plunging the asparagus in ice water halts the

cooking process, keeping the asparagus a rm

texture.

Ingredients1 tablespoon rice vinegar1 teaspoon red wine vinegar1 teaspoon soy sauce1 teaspoon agave1 teaspoon Dijon mustard2 tablespoons peanut oil1 tablespoon sesame oil1 1/2 pounds fresh asparagus, trimmed andcut into 2-inch pieces1 tablespoon sesame seeds

DirectionsWhisk together the rice vinegar, red wine vin-egar, soy sauce, agave, and mustard. Drizzlein the peanut oil and sesame oil while whiskingvigorously to emulsify. Set aside.

Bring a pot of lightly - salted water to a boil.Add the asparagus to the water and cook 3 to5 minutes until just tender, but still mostly rm.

Remove and plunge into ice-water bath.

Place the asparagus in a large bowl anddrizzle the dressing over the asparagus. Tossuntil evenly coated. Sprinkle with sesameseeds to serve.

-Adapted from allrecipes.com


9/16


Worried about your grocery tab? Rising foodprices are a signicant cause of concern for73 percent of consumers, according to a recent USAToday-Gallup poll. For almost half of them, thoseprices have caused a hardship.

Tightening the food budget neednt mean sacric-ing avor or health, however. In fact, by stocking up

on nutritious staples and an array of seasonings,it's possible to become more frugal while enhancingyour family's meals. Some suggestions:

Season those staples.Not only are basic, natural foods-- like whole grainsand beans -- inexpensive, they're versatile. Takerice, for example: Flavor with basil, garlic and gingerand serve as a bed for in-season vegetables, orsprinkle with curry powder for an instant stir-fry. Useit as the basis of a casserole, seasoned liberally

with marjoram or gently with cayenne. Toss in a littlerice -- along with a pinch of cumin -- to add body toyour cup of soup or stew. Or stir up some aromaticrice pudding, avored with cinnamon, nutmeg andvanilla. Treat other grains, beans and even seasonalproduce, similarly -- and make the most of yourstaples by spicing each dish distinctively.

Of course, you can also use spices to enhance yourstandard fare, turning yet another omelet or whole-grain pasta dish into something special. Ready-to-add seasoning blends of spices offer an easy route

to give the meal some pizzazz.

Buy in bulk.Buying food items in quantity allows you to purchase

yourCo-op KitChen

Eating Well as Food Prices Rise

at the very best prices. Buy ex-actly the amount you want of eachbulk item. We offer a wide arrayof bulk items, including herbs and

spices; baking ingredients likecocoa, milk powder, baking soda,baking powder and active dryyeast; and other cooking ingredi-ents like tapioca, grains, teas anddried vegetables. According to El-len Bouchard, Bulk Herb & SpiceManager at Frontier Natural Prod-ucts Co-op, sales of bulk herbsand spices are at an all-time high.They offer an economical andgreen choice to packaged prod-ucts while allowing the consumerto purchase any amount - from apinch to a pound.

Rely on local, seasonal produce.Growing your own produce is ideal, or you may wantto join a Community Supported Agriculture (CSA)program, which will enable you to harvest freshproduce while supporting your local farmer. And ofcourse you'll want to schedule a regular trip to theCo-op to pick up what's in season -- to serve fresh

or to put up for later months. Shopping for seasonalproduce will provide the freshest and most economi-cal buys at your local food store.

Look for more frugal substitutions.Replacing soda and other expensive drinks withhomemade iced tea, for example, can pro-vide savings as well as increased nourishment.

Vary the tea -- green, herbal, black -- as well as thesweetener, ifdesired. And be sure to try your hand atdeveloping your own custom blends; try a variety ofteas, or mix tea with lemonade or juice.

Spiced Green Apple TeaEnjoy the taste and aroma of this delicious, eco-

nomical tea.

Ingredients:1 quart apple juice1 quart green tea1 (4 inch) stick cinnamon2 teaspoons whole allspice1 teaspoon whole cloves

Directions:Combine juice and spices in a pot. Bring just to aboil, reduce heat and simmer for 20 minutes. Addgreen tea and strain. Serve hot or cold.

Early Springis the timeto wake up

your taste buds.

New crops of

roots and potatoesaresweet and succu-

lent

Greens arealive and vibrant

Herbs are

tender and green

peasmintkumquatsradishesstrawberriesasparagusdandelionpotatoes

green onionsgreen garlicbaby beetsblood orangesbaby turnipsparsleylettuceartichokeschives

fava beans

InSeason:


10/16


earth day2011

Join the Composting Community!

Compost pile from old wooden pallets.

What better way to celebrate the earth thanby composting? It's the ultimate in recyclingand easy to do. Composting simply involves taking or-ganic materials -- like plant remains and food scraps-- and transforming them into a rich, soil-like materialcalled compost. Nature does it automatically. Whenyou compost, you're just helping the natural processalong.

Composting is a great way to use those fall leavesyou rake up, the grass clippings you bag, and the pro-duce scraps you generate every day. By recycling thiskitchen and yard waste, you reduce the garbage sentto landlls, an average of 700 pounds per household

per year. There's a tangible reward for you, too. Theend product is a high quality, inexpensive amendmentfor your soil. Adding nutrient-rich compost can enrichdepleted soil, increase the ability of sandy soil to holdwater, and add porosity to clay soil to improve drain-age. Compost also provides food for microorganismsin the soil, which in turn produce nitrogen, potassium,

and phosphorus.

How does composting work?If you leave a pile of organic waste in a corner of youryard, it'll decompose on its own, thanks to nature.There's even a name for this kind of composting; it'scalled "passive composting." If you put a bit moreeffort into helping the process along, you can havemore compost, in a shorter amount of time and a littletidier yard, too.

Helping the process means providing good conditions

for decomposition, which is fueled by microorganismslike bacteria and fungi. Good conditions include theright carbon to nitrogen ratio, moisture, and aeration.A working compost pile will be warm, usually about140 to 160 degrees F.

Composters think of carbon and nitrogen ingredients,which are food for the microorganisms, as "greens"and "browns." The "greens" are high in nitrogen.These include weeds, hay, grass clippings, vegetable

scraps, seaweed, garden waste, some food waste,clover, and alfalfa. The "browns," on the other hand,are high in carbon. "Browns" include, cardboard,cornstalks, leaves, newspaper, peanut shells, pineneedles, sawdust, straw, soil and wood chips.

Of course, you don't need to measure your ingredi-ents exactly. Start with two parts "greens" to one part"browns" by volume. If you notice that your compostpile isn't heating up and decaying as fast as it should(or was), it might mean that there's too much car-bon. On the other hand, if the pile starts smelling, it

might mean that you have too much nitrogen. That'sbecause if there's too much carbon in the pile the mi-

crobes won't get enough air and anaerobic microbeswill take over the pile. These types of microbes causeslower decomposition as well as a pile that smells likegarbage.

The right moisture level is also important for decom-position. If the compost is too dry, the microorganismswill slow down, but if it's too wet, it will interfere withaeration and leach out nutrients. The compost shouldfeel damp, like a wrung out sponge. If the weather is

very dry, you might need to water the pile occasion-ally. If it's too wet, it might be necessary to cover itwith a tarp now and then.

You'll also want to turn the pile regularly, using a pitch-fork. When you turn the pile, you introduce oxygen

to the middle of it. Some composters turn their pilesevery month or week, others every few days. Themore you turn, the quicker the results. You can also

help by increasing the surface area of the materialsyou compost -- by shredding or chopping them up, forexample.

Do I need a compost bin?No, you don't. (Remember "passive composting?") Ifyou choose to have a simple, uncontained pile in youryard, for maximum effectiveness make it at least threefeet by three feet by three feet. A bin keeps thingstidier, though. A double bin allows you to turn the pilefrom one to the other when aerating. You can easilymake bins out of old wooden pallets or wire mesh.

You can also buy composting bins, including thosethat rotate.

What can I put in the compost?Things you can safely compost outdoors; besidesmost of your food scraps, including eggshells, teabags, and coffee grounds, include: cow or horse ma-nure, cardboard rolls, clean paper, cotton rags, dryerand vacuum cleaner lint. You can also use grassclippings, hair and fur, hay and straw, houseplants,leaves, nutshells, sawdust, shredded newspaper,wood chips, wool rags and yard trimmings.

Can all organic materials be added to the compost?No, some organic materials can't be compostedbecause they contain substances that are harmful toplants, or because they may create odors and attractrodents. Don't add: bones; meats; sh or oily fats;

black walnut tree leaves or twigs; coal or charcoalash; dairy products; disease- or insect-ridden plants;fats, grease, lard or oils; pet waste; or yard trimmingsor household plants treated with chemical pesticides.

How will I know when my compost is ready to use?

When your compost is ready, it will be dark brown andwell transformed. It will smell and feel earthy. Differentcomposting methods take different amounts of time.In general slow methods, such as a pile that you don'tturn, might take six months to two years, if it's verylarge, while a quick method, like a rotating barrel,might only take three weeks to six months.

How can I use the ready compost?Mix the compost (fondly referred to as "black gold" bygardeners) into your garden soil, or mix it with the soilfor your houseplants. Or use it as mulch or top dress-

ing (spread it on top of the soil around your plants).You can also use it as a regular houseplant or seed-ling fertilizer by mixing a lit tle compost into the waterin your watering can.


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Environmental commitment is part of the founda-tion of the Co-op so sustainability was a toppriority when replacing our old copy machine.

Enter Willits resident and Co-op member Steve Thrift,IKON Ofce Solutions representative for Lake and

Mendocino County. IKON is a Ricoh company com-mitted to environmental stewardship.

For the sixth consecutive year Ricoh was named

one of the Global 100 Most Sustainable Corpora-tions in the World. Since 2005, Corporate KnightsInc. of Canada has honored the top 100 corporationsthat have been the most dedicated to environmental,social and governance issues.

The copier Steve recommended for the Co-op wasthe Ricoh C4501. This is the rst new machine

weve ever had. Weve always bought used equip-ment before but our growth denitely warranted new,

said Susan Winter, operations manager.

The equipment is designed to save energy and re-duce CO2 emissions. It will reduce the Co-ops CO2emissions from 2,465 lbs to 1,060 over the next ve

years, a savings of 1,405 lbs. This is the equiva-

lent of 20 trees worth of carbon offset. The yearlycarbon offset for copying and printing has gone fromseven trees to three trees.

Another point in favor of the C4501 is, There is zeropercent landll from creation to end-of-life for the

copier, said Steve. The fact that there is no wasteanywhere in manufacturing and that the equipment is100% recyclable is a huge plus.

The low-emissions toner cartridges are recyclable,too. The equipment met the new (more strict) Energy

Green solutions

Ricoh Reduces Co-ops Carbon Footprint

By Joan GriswoldOutreach Manager

Star 1.1 guidelines. (Only 25% of all ofce equip-ment does.) Steve pointed out that Ricoh met thedeadline years in advance.

Another interesting point is that the C4501 helps theCo-op along the way to a paperless ofce. It can

scan, e-mail and fax documents, eliminating the needto make hard copies, said Susan.

The new copier signicantly reduces the cost of print-ing. Our color copying costs have dropped almost60%, said Susan. The C4501 also saves on labor.

We have extensive training programs that includemanuals we create in-house. It used to take hours toassemble, staple and fold. The equipment now doesthis for us, saving labor costs.

The service from IKON is great. According to Susan,

Steve Thrift is way cool. We get great service andhe bends over backwards to help us out.

earth day Power Your Recycling

Recycle your cell Phone.

Donate your phone to acharity or sell it to a third-

party recycler. You can oftentake a tax deduction for thephones value or get hard moneyfor it from a recycler. Less than 1percent of cell phones are cur-rently recycled, and there are vehundred million used cell phonesnot being used in the United

states alone!

Download your software.

Most software comes on acompact disc, and more than

thirty billion compact discs of alltypes are sold annually - enoughto wrap around the earth. Withmore than one billion unwantedcomputer disks being thrownaway per year, thats a hugemountain of waste, not to men-tion the packaging material - fty-

ve million boxes. Most softwarecan be downloaded online.

Unplug your power.

Ten percent of the electric-ity used in your home is burnedby communication devices andappliances - in sleep mode! Ifevery U.S. household just un-plugged its computers and cellphone chargers when they werenot being used, collectively wedsave over $100 million - enoughto provide free healthy care to

every low-income child under theage of ve in California.

Try not to use a wireless

headset for your phone.They use batteries. More

than 350 million tons of button-sized batteries - the type used forheadsets - are sold every year.These contain mercury, lead andzinc which can pollute the air andwater if disposed of improperly.Never throw out batteries withthe trash. Check with your local

Hazmat facility about disposal.

1 4

2 3

-Adapted from the Green Book, by Eliza-

beth Rogers and Thomas M. Kostigen

Co-op employee Francisco Vega-Cervante at work


12/16


Co-opinthe Community

Give Where You LiveBy Terry NievesCo-op Board Member

Even in tight years and economic decline, UkiahNatural Foods Co-op is working harder thanever to make sure we are doing what we can in ourcommunities to help those in need.

The Seventh Cooperative Principle -- Concern forCommunity states that cooperatives work forthe sustainable development of their communitiesthrough policies approved by their members. TheBoard, which represents YOU the member-owners,and the staff of Ukiah Co-op worked towards this prin-ciple in 2010 by donating over $45,618 to communityorganizations, schools, and scholarships!

The Co-op staff and member-owners support thegood work of many charitable organizations in thecommunities we serve. Each month, the Co-op

donates food and nonfood products, event sponsor-ship and in other ways to help these groups with theircommendable endeavors.

We are very proud that we, themember-owners of the Co-op,are able to give to our commu-nity and these worthy organiza-tions. If we make a prot in the

2011 budget year, the Grantsand Donations Committee ofthe Board will meet to sendout grant requests. Keep your

eyes and ears open!

Besides grants and donations,the Co-op has a prot-sharing

program for employees. Inthe years the Co-op makesa prot, employees receive a

percentage of the prot, directly

deposited into their retirementaccounts. This year, the totalprot sharing amount was

$39,500.

We are proud the staff and themember-owners of the Co-op

Didyouknow

?In 2010 Co-opBaristas donated $4,460.05

to organizations in ourcommunity including:

Mendocino County Foster KidTrust Fund, The Butler Cherry

Ranch Project, Eagle PeakSoccer Team, Mendocino Center

for Circus Arts, ImaginationLibrary of Mendocino and the

Cancer Resource Center.

Back to School Week $11,010John Milder Scholarships $3,000Mendocino Childrens Fund $4,050Buddy Eller Center $3,800Plowshares $3,800Ukiah Community Food Bank $3,800Willits Food Bank $3,800Alex Rorabaugh Rec Center $1,500City of Ukiah Anton Stadium $1,500City of Ukiah Skate Park $1,500

City of Ukiah Todd Grove Pool $1,500Community Foundation- Arts in the Schools $1,500SPACE $1,500Co-op Development Fund for Haiti $999National Wildlife Fund (bag charges) $864Howard Bowers Fund $400

The Co-ops major donations for 2010

are able to give so much to our communities and give back to our employees who work hard to make every

shopping experience a pleasurable one.

If you are interested in participating in the Grants and Donations Committee, please submit a request at thefront desk. All committee members receive an additional discount at the register.

StrongerTogether.coop is a place for people to

gather on their food journeys. Its a placeto nd out more about whats in your food,where it comes from, where to nd great

food, how to prepare it and a whole lot more. Its also a place to talkwith others about food topics youre exploring, are passionate about,and even want to get involved in. Want to nd out more? Go to

strongertogether.coop.

StrongerTogether.coop is a consumer website developed by National

Cooperative Grocers Association (NCGA) of which Ukiah NaturalFoods Co-op is a member.

New Website for Co-op Shoppers


13/16


My wife and I went to Minnesota for two weeksin January. We went sledding with our grand-kids and played in the snow with them like little kidsourselves. There is more snow in our hometown innorthern Minnesota than I have seen in decades. Wealso got in on some of the coldest arctic air to hit the

region in many years. It was 46 degrees below zeroone morning and 41 below the next. The morning itwas 46 below my wife waited with the kids for theirbus and they played in the frigid air. I stayed at a rus-tic lodge by the lake and went hiking at midnight whenit was already 40 below in the brilliant full moon. Themoon was so close I felt I could reach up and touch it.The air was so cold that it took my breath away andthe solitude so pure it would make you weep! One ofthe young gals that worked at the lodge nicknamedme Dances with Wolves because she thought it wascrazy that I would go hiking each night of my stay

there in the brutal cold.

Now lets talk about something warm--honey! ManukaHoney may be familiar to some and we carry a couplevarieties in grocery. I recently introduced some Manu-

wordson wellness

Dances with Wolves

ka in the wellness departmentthat lists the active constitu-ent methylgloxal quotient onthe container. This Manukais 100% Manuka. ManyManuka honeys are blendswith Kanuka honey which has

low methylgloxal amounts.

Manuka has been shown toexhibit powerful natural antibac-terial activity. We carry methylgloxalMGO 100 which is traditionally usedfor internal use and MGO 400 which canbe ingested or applied topically for skin irrita-tions, rashes and even more severe conditions suchas MRSA and staph. There is a MGO 550 availableas a special order item as well for especially persis-tent conditions. The manufacturer Manuka Health ofNew Zealand gets its raw materials from very remoteregions of the country where there are no signs of

civilization. The Manuka bush only owers for about amonth each year and that is when the nectar is gath-ered. The longer the honey sits in storage the higherthe methylgloxal content grows. Please stop

by the wellness departmentand check them out!

Earth day has always hada special signicance for me

as I am one of Mother Na-tures biggest fans. Please

honor the earth this April 22nd!

Our trip to Minnesota was specialin so many ways and I told my wife

as we were ying there that I wanted

to experience lots of cold, some snowydays and some milder days and we got

everything I asked for. I heard wolves howl twice whilein the deep woods. My buddy Brucie owns a bait shopthere and I am always trying to get him to run with thewolves with me at night. We used to be the same sizebut he has added an extra hundred pounds. One ofthe regulars at the bait shop said I need to take Bruciewith me on my adventures in the woods because

theres no doubt the wolves would recognize a realmeal when they see one!

by Mike TilanderWellness Manager

Five Frightening FactsAbout Bottled Water

1Bottled water is

not safer than tapwater.Harmful chemicals

leach into water bottledin plastic that may causecancer, birth defects anddevelopmental problemsin children and babies.

2Bottled water is not

healthier than tapwater. Unlike tapwater, bottled water

safety is not monitored bythe federal government,so you cannot be sure itis safe. The federal gov-ernment requires far morerigorous and frequentsafety testing of munici-

pal drinking water thanbottled water.

3Bottled water is

trashing theenvironment. Aftermillions of barrels

of oil are used to produceand ship plastic waterbottles, nearly 90% ofthem end up in the gar-bage instead of the re-cycle bin. These bottleswill sit in landlls for

centuries, their chemicalsseeping into the environ-ment.

4Bottled water is

draining our re-sources.Water companies

are emptying the nationsaquifers and undergroundwater sources for theirown prot. Americas wa-ter belongs to each of us.

5Bottled water is

much moreexpensive.At $2 for a

20-ounce container,bottled water costs thou-sands of times more thantap water. Americansspent almost $12 billionon bottled water in 2007,mostly because they think

it is somehow better thantap water. Its not.

-from www.foodandwaterwatch.org/water


14/16


Doing laundry is not most people's idea of agood timethough some do take pleasure intransforming a mountain of dirty laundry into neatlyfolded piles of fresh clothing and linens. Regardlessof how you feel about the act of doing the laundry, ifyou're looking for ways to reduce your environmen-

tal impact, creating and using your own eco-friendlylaundry products can inject some added pleasure intoyour laundry routine.

Conventional laundry products contribute phos-phates, petroleum products, chlorine, and otherchemicals to the air during manufacture, waterwaysduring use, landlls when you toss the containers and

your skin when you wear or use the laundered prod-ucts. You can purchase earth-friendly laundry prod-ucts at your Co-op. You can identify them with wordslike "biodegradable" and "hypo allergenic" on the

containers. You can also nd what you need to makeyour own laundry products, which is simple, funandvery economical.

This isn't an all-or-nothing proposition, of course. TheCo-op offers many earth-friendly cleaning products.Maybe you just want to replace your softener witha container of vinegar. Or maybe you'll jump in withboth feet and make your own soap, softener, stainremover and starch!

Laundry recipeslike cooking recipesare a matter

of varying opinions and experimentation to suit indi-vidual needs. If the consistency isn't right or you don'tlove the scent, tweak the ingredient amounts or theessential oil or soap you're using. If you're pleased,

thisisthe waywe wash ourClothes

And Make our Own Green Laundry Products

double the batch next time; if not,make smaller batches until you'venailed it. Here are some recipes toget you started.

Note: Keep in mind that this laundry

soap won't produce a lot of suds.

Don't be fooled, though; it will still

get the job done!

Liquid (Gel) Laundry Soap

1 vegetable-based natural bar soap1/2 cup borax1 cup washing soda5 drops essential oil (orange, laven-der, rosemary, or favorite)

Grate soap into a large pot of boiling water. Removefrom heat and stir until melted. Add the borax andwashing soda. Stir until dissolved. Add essential oils.Pour into a bucket and add hot water to make abouteight gallons. Let sit overnight. Stir before using (1/2to 1 cup per load).

Fabric Softener:Add 1/2 cup vinegar to the rinse cycle. Vinegar soft-ens bers naturally and rinses out any soap residues.

It will also freshen baby clothes and diapers andremove static cling. Don't worry; the scent evaporateswhen the clothing dries, so you won't smell like asalad while wearing your vinegar-softened shirt!

Fragrance:Add a few drops of your favorite essential oil to therinse cycle (add to the water, not directly on clothing).

Stain Remover:Note: For stains on colored fabrics, rst test the stain

remover in an inconspicuous spot to make sure it

won't remove the color.

Mix cornstarch with cold water to make a paste.Cover the stain and rub gently into fabric. Let dry inthe warm sun. Brush off.

To remove perspiration stains, spray with distilledwhite vinegar, then wash.Combine water and hydrogen peroxide (50/50). Ap-ply to stain, then launder.

Color Preservation: Soak new clothing in cool water and vinegar (abouta cup per load of water) before washing to help setthe colors and keep them from running. (This is espe-cially nice for keeping jeans and other dark clothingfrom fading.) If you use a clothesline, hang clothing that mightfade inside-out.

Spray Starch: Combine 2 tablespoons cornstarch and 2 cups of

water in a spray bottle. Shake before spraying.

Drying:Line drying saves energy, is easier on your clothes,brightens whites and helps sanitize. In the winter usea clothes rack inside.

By making your own laundry products, you can feelgood about both the piles of freshly laundered itemsand the process you used to get them that way.


15/16


Integrity Quality Food & Goods Customer Service Community Involvement

& Leadership Prosperity

Our Core Values

The InternationalCo-op Principles

1Voluntary & OpenMembership

2DemocraticMember Control

3Member EconomicParticipation

4Autonomy &Independence

5Education, Training& Information

6CooperationAmong Co-ops

7Concern orthe Community

Tese Co-op member-owners ofer discounts to other member-owners! Because our Co-op member-to-memberlist is growing so quickly with limited room, we are rotating the highlighted businesses each issue.

For a complete list please go to ukiahcoop.com. I youd like to include your business inthe directory, contact Marketing at the Co-op at 462-4778 ext 140.

Note: a listing in the member-to-member directory does not imply a Co-op endorsement.

Co-op member-to-member

Health & Wellness

Nutrition Counseling, Weight loss & DiabetesSharon [email protected], 367-017210% o frst visit

Philo School o Herbal EnergeticsMary Pat Palmer, RH, AHGherbalenergetics.com, 895-3007

10% o all services

Six Rivers Energy ServicesLaptop computer sales and [email protected], 462-1310

Free Estimate

Six Rivers OpticalAura [email protected], 462-1310

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

50% two private lessons, mention this ad

Therapy

Bonnie BarkerReiki Energy [email protected],10% o all services

Brad Kammer, MFMarriage, Family Counselingbody-mindtherapy.com, 462-2133

erry Kennedy LCSWSpecializing in Voice Dialogue-Jungian model & non-dual approach to consciousness, 467-136220% o frst session

Kathleen MacGregorCounseling, [email protected], 391-856910% o all services

Dennis Miller, MFMarriage, Family and Child [email protected], 462-3228

20 minutes ree consultation

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

Divora Stern, LCSWEnergy psychology, EFT, counseling, 354-991160% o frst session

Misc. Services

Jonahs Jumps

Jumphouse/Party equipment rentalMisty Koeppel, 972-0943

jonahsjumps.com15% o frst rental

Real Estate Appraiser - John Rensen [email protected], 743-121010% o appraisal

Redwood Home Inventory & OrganizingSheila Leighton, 895-3735

5% o all services

Remax Full Spectrum Realtor - Howard [email protected], 272-2500Free market analysis

Sarah KoeppelBushwacker Mos Salon489.8585$5.00 o each hair service

Shoefy & Sox463-6933


16/16

Ukiah Natural Foods Co-op

721 South State Street

Ukiah, CA 95482

PRSRT-STDUS Postage

PAID

Petaluma, CA

PERMIT #16

Stay connectedwith the Co-op

ukiahcoop.com

facebook.com/ukiahcoop

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

Earth Day shouldbe every day, letslive like its everyday.

-Dorian

Celebrating theearth by recyclingand education.Im responsible forrecycling where Iwork, its ongoing.

-Jim

Earth Day meanstaking care ofthe earth, all thepeople gettingtogether to takecare of the earth.

-Margare

I need to stopand think, whatam I doing to theearth? What can Ido better?

-Mary

I have lots ofmemories of therst Earth Day in

1970. I lived inAlaska, no elec-tricity, no runningwater trying tolive responsibly.

-Miriam

I remember therst earth day - I

was in 8th grade.It brought seedsof awareness ona large scale wehave to care.

-Yanahay

Its when weshould teach ourkids, tell themabout recycling -not to use plastic.

-Judy

Co-opCalendarMarch

Thursday, March 3Candidate Forum Night7 p.m.Ukiah Valley Conference CenterChenin Blanc Room200 S. School Street, Ukiah

Monday, March 14Co-op Class: Healthy MenopauseSupport for menopause from three different perspec-tives. 6-7:30 pm Co-op Espresso Bar. Class fee: $5member and $8 non-member. RSVP: 462-4778.

March 1710% Produce Sale

Monday, March 21Board Meeting - 6 p.m. 413 N. State St.All members are invited to attend. For a copy of themeeting agenda, go to ukiahcoop.com or look onthe Co-op event board on the day of the meeting.

Monday, March 28Co-op Class: Two hearts Four Hands -a Guide to Cooking Together6-7:30 pm Co-op Espresso Bar. Class fee: $5member and $8 non-member. RSVP: 462-4778

Thursday, March 31Close of Election

All ballots must be received by this deadline to bevalid. If you are bringing your ballot to the store, getit to the ballot box by closing at 8 p.m.

April

Saturday, April 235th Annual Meeting6:30- 9:30 p.m.Ukiah Brewing Company(Please see details on page 5.)

Monday, April 11Co-op Class: Easy FermentationFreshly fermented foods are high in probiotics!6-7:30 pm Co-op Espresso Bar. Class fee: $5member and $8 non-member. RSVP: 462-4778

Monday, April 18Board Meeting 6 p.m. 413 N. State St.

All members are invited to attend. For a copy of themeeting agenda, go to ukiahcoop.com or look onthe Co-op event board on the day of the meeting.

Tuesday, April 1910% off Bulk Foods

Friday, April 22Earth Day

Documents

March - April 2011 Ukiah Natural Foods Co-op Newsletter