September / October 2010

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

Father & Daughter Duo - Inside this issue:

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

Ukiah Natural Foods Co-op

721 South State Street
Ukiah, CA 95482

PERMIT #16
Petaluma, CA
PAID
US Postage
PRSRT-STD
 The Co-op News • September / October 2010 ukiahcoop.com 2

Greetings from the General Manager

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

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

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

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

Ju ic e , *Coffee & Ce
Weather proof for fall! off real
10%
*Sale applies to packaged coffee

Monday, September 27 Monday, October 25

Naturally Healthy Kids
Green Smoothies &
Live Super Foods

Closet full? No neighbors for a garage

sale? Sell your stuff at the Co-op
parking lot flea market!
Shoppers, attendance is free!
Booth fee is $10.00 if you want to sell.
Stop in at customer service to reserve
your space, or call 462-4778 for info.
Co-op Class! Co-op Class!
Keep your family healthy this school year.
Green leafy vegetables are power-
Learn natural ways to prevent and treat common
house foods! Not enough time? Learn
childhood ailments from stomach bugs to ear
to make fast delicious (seriously!) green
infections with Amy Kelchner, ND, of the
smoothies for all-day zip in your step.
Ukiah Naturopathic Clinic.
Terry Nieves & Cliff Paulin host.
$5 member & $8 nonmember,
$5 member & $8 nonmember,
6:00-7:30 pm in the Espresso Bar
6:00-7:30 pm in the Espresso Bar
 The Co-op News • September / October 2010
Featured Local Vendor
Pamela’s Products
A
lthough gluten-free living
has become big business in
recent years, it isn’t new to long-
time Co-op vendor Pamela Giusto-
Sorrels. For over 20 years her
local company, Pamela’s Products,
has been a boon for folks living
with gluten intolerance by provid-
ing healthy (and tasty) treats and
mixes.
Pamela’s Products originally
offered Peanut Butter cookies, Old-
Fashioned Oatmeal Raisin cook-
ies and Ginger Cookies. Located
at the former Ukiah Brewing and
Ice Company, Pamela’s Products
now proudly offers more than two
dozen products. They range from
biscotti to cake mixes – each one
crafted to tasty perfection using
Pamela Giusto-Sorrels
methods that ensure gluten-free in-
tegrity. “They are a big hit with our
customers,” said Babs Verenis, Co-op grocery man-
ager, “whether or not they are gluten intolerant.”
Giusto-Sorrels is no stranger to the health food busi-
ness. Her grandparents opened one of the first health
food stores in San Francisco around 1941. Located in
the 1600 block of Polk Street, the Golden Crescent’s
windows promised “wonder foods,” “lima and soya
bakery products,” and “eggs from range-grown hens.”
Decades later, after the family business had grown
into a wholesale bakery, Pamela began making
healthy confections herself. She made sticky maca-
roons, molasses bars, and groundbreaking gluten-free
treats of rice flour and soy. From there her philosophy
was born. Ingredients must be fresh and wholesome,
customers must be able to know without a doubt the
product meets their dietary needs – however unique –
and recipes must be so delicious, everyone can enjoy
them.
As the company celebrates its 22nd year, Pamela,
who splits her time between Ukiah and Marin, is still
at the heart of the business which includes an office,
warehouse and two production facilities.
Baking with Pamela’s Baking & Pancake Mix
Much to the delight of folks suffering from gluten intol-
erance, Pamela’s Baking & Pancake Mix can be used
as a substitute in most of your favorite recipes. If
your recipe does not bake out to your satisfaction, try
omitting any baking powder, bak-
ing soda and salt as these three
ingredients are in this mix. Also-
• Do not pack down mix in the
measuring cup.
• When eggs are called for, use
large eggs.
• When butter is called for, they
suggest unsalted, as salt is
already in Pamela’s Baking &
Pancake Mix.
• When adding liquids, do not add
all at one time, leave out a small
amount and check dough for cor-
rect consistency.
• The Celiac Sprue Association
recommends that if you have
Celiac Sprue, use only grainless
baking powder and flavorings
without grain alcohol.
ukiahcoop.com 4
• Oven vary in temperature. You may need to alter
baking times.
• To use with your own recipes you may need to make
adjustments. The leavening in Pamela’s Baking &
Pancake Mix is equal to approximately 1 teaspoon
baking powder and 1/4 teaspoon baking soda per cup
of mix.
• Unlike wheat flour recipes, cake batter should be
thick for better rise. However, bread dough should be
looser than wheat flour dough.
• If your cookies spread too much, cut back the short-
ening or butter. Too crispy, cut back the sugar.
• For cakes, separate the eggs and add the yolks
to the batter. Whip egg whites until stiff and fold in
before baking. Cake batter should be thick to prevent
center from falling after baking.
• Baking without wheat can be tricky, measure ingredi-
ents carefully.
• Use your own common sense. If your dough seems
too dry, add more liquid. Too wet, add a little more mix.
Starting in September, you’ll notice some
changes to our sales flyer, as well as the
coupon books and sales signs at the Co-op.
Besides a fresh new look, you’ll see
more deals, more often, with quarterly
coupon books and new sales flyers twice as
often. So what’s the deal? It’s Co+op,
stronger together.
 The Co-op News • September - October 2010
Featured Local Farmer
Dear Meadow Farm
by Andrea Rios,
Outreach & Marketing
S
tarted in the spring of 2007, Dear Meadow
Farm is a small, family owned, registered
organic farm. It is perched on the moist, gentle north
slope of a hill a few miles south of Willits. The two-
acre farm is owned and operated by Michael and
Alexandria Curry, a dynamic father and daughter duo.
Besides farming, Michael telecommutes from Elk
Grove for Arthur Engineering. Alexandria works in the
produce department at Ukiah Natural Foods Co-op.
And mom, Diane, who works for Mendocino County
Agricultural Department, comes to the rescue with
helpful information in times of need.
The Currys, still in the experimental stage, cultivate a
half acre and grow a wide array of crops—focusing on
produce that does well at their 1650 feet elevation. So
far they’ve discovered that winter vegetables—chard,
collards, kale, cabbage and lettuce— thrive in the cool
northern climate. They have also had some measure
of success growing garlic, tomatillos, zucchini and
basil in the summer months.
Realizing that tomatoes would need a greenhouse,
Michael and Alexandria recently built three hoop
houses for summer produce and veggie starts with the
plan of extending their growing season. The Currys ir-
rigate their fields with drip tape, saving water and time,
both precious commodities on the farm. Like many
small, sustainable farms, Dear Meadow Farm has had
trouble with aphids, white fly, and earwigs, but fortu-
nately has nature’s help in the form of frogs, birds and
many beneficial insects.
Throughout the year look for Dear Meadow Farm col-
lards, dino kale, broccoli and tomatoes in the Co-op
produce department. In spring, a wonderful array
ukiahcoop.com 5
of veggie starts are available—many of our 3 fresh mandarins (save juice) or 1 large
customers are still harvesting their summer can mandarins
bounty from them even now! ¾ cup mayonnaise
Alexandria loves the positive comments she Directions:
receives from Co-op customers about her Place broccoli, onion, raisins or grapes, nuts, and
produce. Dear Meadow Farm broccoli is a mandarins in a bowl. Mix mayonnaise with leftover
staff favorite! “This is a labor of love for both mandarin juice and toss. Enjoy!!
of us,” Alex shares. “Without my dad the farm
wouldn’t be possible. We’re up at 4 am har-
vesting veggies and dad delivers to the Willits
area before he starts work in the morning. I
deliver to the Ukiah area and then head back
to work the fields.”
The challenge comes with the real cost of
food. “We honestly can’t compete with large-
scale farms—we’re simply trying to break
even. We would love the farm to evolve into
a community center. People of all walks of life
could take canning and farming classes and pick their
own veggies, for example. Or they could share a pic-
nic and simply enjoy the beauty of the place. That’s
our dream!” Alex exclaims.
KZYX&Z CONTEST WINNER
Longtime Co-op member Ginny Detzel won
Alexandria with their amazing broccoli the grand prize of a $5,000 spending account
at the Co-op. The contest was a fund-raiser
for KZYX&Z. “I’m thrilled to win,” said Ginny.
Diane’s Broccoli Salad “It’s was a great opportunity to support KZYX
This is a favorite recipe in the Curry household. It
and win all the good stuff at the Co-op. The
features one of their favorite (and most prolific) veg-
fact the prize was a shopping spree here was
gies. The salad can be made ahead and refrigerated
an additional draw.”
for several hours before serving.
Ginny has been a Co-op member and a
Ingredients:
Mendocino Country resident for over 36
2 heads of fresh broccoli, chopped. (You can
years. Congratulations Ginny from all of us!
peel and chop the stalk, too.)
1 small red onion, chopped
½ cup raisins or 1 ½ cups fresh grapes sliced
in half
1 cup walnuts or pecans, chopped
 The Co-op News • September / October 2010 ukiahcoop.com 6

Our Local Community

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

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

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

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

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

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

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

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

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

September 27–
testing. One of our students fell head over heels for it. He dropped by October 3
after school while I was cleaning up and offered to help. He wanted
some seaweed to take home because he said his mom couldn’t be- Ukiah Natural Foods Co-op
lieve he liked it! The statistics from the Surgeon General are stagger- will donate 5% of all sales to
ing. Obesity has more than tripled among youth ages 6-11. Diabetes local schools.
has increased from 30 million to 246 million. The Surgeon General
says teaching the kids the importance of eating well and being physi- Each time you shop during the week, just tell your cashier
cally active at a young age is crucial to reversing the trend of over- which participating school you choose. We’ll donate
weight children in this county. These are staggering problems; I am 5% of your sale to that school–you pay nothing!
so proud to be a part of the solution. This is what our garden-nutrition Registration forms for schools are available
program is all about; I don’t just say this as a Nutrition Coordinator, at Customer Service.
but also as a mother. Schools must register by Friday, September 17.
 The Co-op News • September - October 2010
Your food in the news
October 2010 Named NonGMO Month
T his October is NonGMO Month! The goal is
to empower consumers to learn more about
genetically modified organisms (GMOs), the Non-
GMO Project and to support the long-term availability
of nonGMO food and ingredients. NonGMO day, on
10.10.10, is an event that encourages retailers to take
part in educational and fund-raising events. These
events are aimed at raising consumer awareness
while also raising funds for the nonprofit NonGMO
Project.
NonGMO Month and 10.10.10 are important for the
Co-op, as we have firsthand experience dealing with
customer frustration and confusion about GMOs. The
confusion includes how to identify and avoid GMOs
while shopping for foods and products.
Before the NonGMO Project, North America had no
third-party verification to test for GMO content. Many
manufacturers make nonGMO claims but there was
no way to know whether the claims are real. Since
the Product Verification Program (PVP) was started,
thousands of products
have been enrolled into
Top
the program. Hundreds
have already become
verified and include
Hugh’s 9
Cashier Hugh McAvoy describes
his eating style: I love healthy teen- It’s packed with a sweet savory bunch of berries and
age snack food that loves me back! gives you the antioxidants to fight anything!
the NonGMO Project Verification Mark on
packaging. A list of all NonGMO products is
available at nongmoproject.org.
Ukiah Natural Foods Co-op has been on
the NonGMO forefront for years; first with
consumer education and then as part of the
“Yes on Measure H for a GMO free Mendo-
cino County” in March 2004.
Despite consumer concerns, the supply of
GMO-laden foods and products is increas-
ing. According to the USDA, plantings of
GM crops in the US this year are at all-time
highs. Ninety-three percent of soy-
beans, eighty-six percent of corn and
ninety-three percent of cotton planted are
GMO. With as much as eighty percent of
processed foods in the country at risk for
GMO contamination, it has been nearly
impossible to make it out of the grocery
store without GMOs in your cart! But don’t
give up hope just yet; the “NonGMO Project
Verified” seal will give customers an op-
portunity to make educated choices about
GMOs.
During October, we will work to raise con-
sumer awareness with in-store information
and product promotions and discounts for
1. Amy & Brian Pulp-Free Coconut Juice
I like it with no pulp, but either way you split it, you
get an awesomely refreshing drink that has natural
electrolytes and refuels you for those hot days.
2. Have’A Corn Chips
These crispy chips with just a drop of soy sauce
have a sweet and salty taste that can be paired with
any dip.
3. Bulk Wild Rice Sticks
Rich, buttery, and oh so addictive...in a very good
way!
4. Newman’s Own Peppermint Cups
The perfect size for a cool minty pick me up!
5. Tazo Brambleberry Tea
ukiahcoop.com 7
Did yo
Genetically
Modified Organisms (GMOs)
u
are laboratory creations using gene-
kn
ow?
splicing biotechnology. This allows
scientists to create combinations of plant,
animal, bacterial and viral genes that do not
occur naturally. The practice is haphazard, and
can lead to unintended and uncontrolled changes
in the organism’s DNA.
Designed to improve crop yields and drought
tolerance there is no evidence they do. However
research linking GMOs to decreased fertility,
allergies, organ abnormalities and poor immune
response is increasing.
Concerned about feeding GMOs to your family
without further research? You can now choose
NonGmo Project Verified products. Learn
more at nongmoproject.org
NonGMO Project Verified products. On 10.10.10,
our Espresso Bar barristas will donate their
day’s tips to the NonGMO Project.
For more information about NonGMO Month visit:
http://www.nongmoproject.org/consumers/non-
gmo-month/.
6. Aldens Vanil a Bean Ice Cream
No other ice cream has ever tasted quite so
vanilla-ey. Perfect with strawberries as a topping.
7. Brown Cow Maple Yogurt (Cream Top)
The taste of real maple syrup is like having pan-
cakes in a cup!
8. Alfaro’s Santa Cruz Sourdough Bread
The crunch of the bread when toasted along with
some fresh butter is what the gods themselves envi-
sioned as toast.
9. Mendocino Mustard Hot & Sweet
Never has a sandwich tasted so right with the per-
fect balance of a sweet and spicy condiment.
The Co-op News • September / October 2010
It’s Fresh &
Apples
In Season!
Antonia's
Raw Fruit
Tart
You can find most of the ingredients
for this raw food tart in the bulk sec-
tion at the Co-op. Adapted from the
Food Is Elementary food education
curriculum by nutritionist Antonia
Demas, as seen in the Atlantic Maga-
zine.
Ingredients:
1 cup finely chopped nuts (pecans,
walnuts, or mixture)
1 cup dates, pitted and finely
chopped
1 cup coconut (flaked)
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup dried cranberries or cherries
Sliced bananas and sliced apples
Directions:
Soak cranberries or cherries and
dates in a little warm water. Drain
the water and reserve. To the fruit
mixture add nuts, coconut and cin-
namon and mix to a thick paste. Add
reserved water as necessary.
Flatten the crust in a tart pan. Add
a layer of sliced bananas and gently
press. Decorate by adding sliced
apples on top. Refrigerate at least
one hour. Slice to serve.
APPLE
CINNAMON
COLESLAW
This new twist on an old favorite uses
the best of the season. Use either
sweet or tart apples depending on your
preference.
Ingredients:
1 cup plain or vanilla yogurt (dairy,
coconut or soy)
2 tablespoons frozen apple juice
concentrate, thawed
1/2 teaspoon cinnamon
2 cups shredded cabbage
1 1/2 cups chopped apples
1/2 cup chopped walnuts
1/2 cup raisins
Directions:
To make the dressing combine first
three ingredients in a small bowl and
stir together well.
In medium bowl combine cabbage,
apples, walnuts and raisins. Stir in the
dressing, chill. Makes eight 1/2-cup serv-
ings
ukiahcoop.com 8
Sautéed
Apples
Why make fancy desserts when in-
season produce is at its peak? This
recipe can be made with firm, ripe
pears, too.
Ingredients:
4 apples, cored and peeled
1 tablespoon butter
1 tablespoon sugar or honey
1/4 cup raisins or currants
1/4 cup toasted pine nuts
3 tablespoons applejack, apple brandy
or regular brandy
Directions:
Slice apples into 3/8 inch thick
rounds. Heat butter in a skillet and
apples then toss with sugar. Cook
over high heat turning apples about
every 30 seconds. Cook for about
12 minutes until apples have begun
to caramelize. If not yet tender add a
bit of water and continue to cook.
When tender add raisins and pine
nuts. Cook for another few minutes
then add applejack and cook until it
has evaporated. Serve warm over
ice cream or yogurt.
-from Vegetarian Cooking for Every-
one by Deborah Madison.
 The Co-op News • September - October 2010
Your Co-op Kitchen
Cooking with Fresh Herbs
By Robin Asbell
T
here are a few things that distinguish a great
dish and the cook behind it. Of course, the qual-
ity of the ingredients, the energy of the cook, and the
inspiration of the recipe will all come to bear on the
finished dish. But while putting food on the table there
are a few things that will lift your food from the mun-
dane to the sublime. One of those is a skillful use of
herbs. In fact, I’d say that using fresh herbs is one of
the easiest and most natural ways to make everything
you make taste just a little bit better.
Dried herbs have their place, but most of them are
pale shadows of their fresh counterparts. When fresh
herbs are available, they are undeniably more flavor-
ful, more nuanced, and even more nutritious. Don’t be
intimidated. Over the years, I can’t tell you how many
people have come to cooking classes, and confessed
that they “don’t know anything about herbs.” Instead of
enjoying the flavors, they worry that they aren’t doing
it right. Well, one step to doing it right is to use fresh,
and with a few guidelines, you don’t have to worry
about anything.
There is a general rule about substituting fresh for
dried and vice versa. Three times the quantity of
fresh to dried, so a tablespoon of fresh stands in for a
teaspoon dry. It’s just a suggestion, and often, wrong.
In herb-centered dishes, like say, basil pesto, you just
can’t do dried. Maybe you could use parsley and add
a bit of dried basil for flavor, but a mouthful of basil
flakes doused with oil is missing the whole point.
In looking at herbs, it is illustrative to divide them into
two groups. There are the leafy herbs, which are deli-
cate and tender, and then there are the twiggy herbs,
which are resinous and sturdy. In the leafy category
fall all the ones you eat raw or just barely cooked, like
basil, cilantro, parsley, dill, chervil, tarragon, arugula
and mint. These are the most fleeting and delicate,
and you don’t want to simmer them in a long-cooking
stew.
Leafy herbs are the ones you can be the most
liberal with. Many of them are associated with
summertime, although good old parsley is a
year-round standard. If you have ever made
pesto, you have seen a big pile of fresh herb
turn into a small amount of sauce, and it is so
delicious that you can eat it with a spoon. Just
about any of the leafy herbs can jump into that
pesto-like mode. These herbs can be added
by the handful to green salads, although you
might want to start slow with some of the more
intense ones, like dill and tarragon. Just take a
bite and see if you think it might overwhelm.
The twiggy herbs are the most assertive,
with their decidedly strong scents and tastes.
ukiahcoop.com 9
We associate them more with cold weather cooking,
where they hold their own with rugged roasts and long
simmered pots of beans. The twiggy herbs include
rosemary, thyme, sage, lavender, and to some de-
gree, oregano. These are the ones that are almost
too much when eaten raw, and that really sing when
they are sautéed in plenty of olive oil before adding
to a dish. They can be thrown into a pot of beans and
cooked with them, perfuming the beans and broth. All
flavors are carried within the plant in small amounts of
oil, and then released as the oils of the plant spread
throughout the dish. Twiggy herbs are a little more
oily, and their flavors hold up to cooking.
Once you have that part down, the best thing to learn
about herbs is in what cuisines they are used and
which foods complement them.
In general, light herbs are used with milder foods. Rich
and creamy foods are often accented and offset by a
spark of herbiness, whether a handful of parsley or a
teaspoon of thyme. A spark of tarragon cuts the rich-
ness of a creamy cheese or white sauce.
These general guidelines are a start for choosing
herbs to add to your favorite cuisines, so start there
and see where it takes you!
-Robin Asbell is a longtime contributor to the Mix,
and as the former head chef of the Wedge Deli, she
developed many recipes for popular foods still sold
today. Her books, The New Whole Grains Cookbook
(Chronicle 2007) and The New Vegetarian Cookbook
(Chronicle 2009) are widely available. Robin writes for
magazines like Vegetarian Times, Better Homes and
Gardens, Heart Healthy Magazine, Experience Life
and Health Magazine.
 The Co-op News • September / October 2010 ukiahcoop.com 10

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

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

2010 / 2009 Monthly Sales Comparison - .18% over budget. We continue doing a lot of repair
and maintenance this year and The co-op’s current assets are cash on hand, ac-
counts receivable, cash deposits, prepaid expenses
expect this category to be over
budget through the end of the year. and inventory. Our current assets increased $702,314
1,050,000 over last year. This was mainly an increase in cash of
1,025,000 $692,583. Inventory also increased $15,394. Fixed
Depreciation – spreads out the
assets, which are the co-op’s building and equipment,
1,000,000 expense and diminishing value of
decreased in value because of depreciation, and as-
975,000 equipment over the lifetime of the
equipment. Under budget. set acquisitions were small this quarter.
950,000
925,000
Liabilities - what we owe, increased this quarter by
900,000 Marketing – These are expenses $160,709 over same period last year. We still have
875,000 for advertising and promoting the remarkably little in liabilities and no long-term liability at
850,000 co-op. This category is also under all. With assets greatly exceeding our liabilities, the co-op
825,000 budget! has a healthy financial statement this quarter. Member
2010
800,000 equity has increased by $521,814 since June 30, 2009.
2009 Governance – Membership ex-
775,000
750,000
penses of all kinds are tallied here, Summary
as well as any expenses directly This has been an unexpectedly good year so far! We
725,000
related to the board of directors feel ready to start planning for the future again and take
700,000
(like Board insurance). Expenses another look at our future expansion plans.
675,000 are over budget for this category.
650,000 We spent a whopping $12,452 in
JAN. MARCH MAY JULY SEP. NOV. membership expenses, $9336 of
The Co-op News • September - October 2010 ukiahcoop.com 11

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

Current QTR Previous QTR


4/1/10
6/30/10 Ratio
1/1/10
3/31/10 Ratio The International
INCOME Co-op Principles
Store Sales 2,852,101 100.00% 2,660,505 100.00%
Less: Cost of Goods Sold 1,819,222 63.79% 1,717,027 60.20%

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

2 Member Control
Democratic
EXPENSES
Labor Expense 616,398 21.61% 565,483 19.83%
Occupancy Expense 54,266 1.90% 50,252 1.76%
Depreciation Expense 27,261 0.96% 27,453 0.96%
Marketing Expense
Governance Expense
Operating Expense
32,218
8,709
47,724
1.13%
0.31%
1.67%
19,847
13,146
41,575
0.70%
0.46%
1.46%
3 Participation
Member Economic

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

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

6 Among Co-ops
Cooperation

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

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

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

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

Total Assets

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

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

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

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

Around nine in the evening I heard Jim loudly snor- I get a tremendous surge of vitality from these out-
ings. Speaking of vitality,
Co+op Deals Coupon Book:
New Look, Great Savings!
The Co+op Deals coupon
book offers big savings on
your favorite brands includ-
ing Barbara's Bakery, Coun-
try Choice Organic, Amy's,
Lundberg Family Farms and
more! This fall, you'll notice
a new name and a new look,
with the same great savings
from your co-op. By working
with over 110 co-ops from
around the country, your co-
op is able to offer you great
deals on products your
family will love.
Watch your mailbox in late
August for this special
offer. Coupons are valid
through October 31, 2010.
we have introduced a new
herbal tincture company
called Vitality Works in
the wellness department.
They make our Ukiah
Natural Foods private
label. Last year we intro-
duced another private-
label brand, Reliance,
which is an excellent
company. Their products
have done very well for
us. I thoroughly vetted
both companies before I
let them put our private
label on their products.
Vitality Works has been in
business for twenty-eight
years and is owned by
Mitch Coven, a medical
herbalist. He worked as
an herbal practitioner for
many years and his many
successes treating thou-
sands of patients became
the basis for Vitality Works.
His original clinic is still in
business and he likes to
Wellness Shift Leader Maxine Ward points out
the new Vitality Works section.
some of their kid products as well as some herbal
products and combinations that we don’t have in any
other brand. Stop by the wellness department and
my terrific staff can show you our herbal private label
products that are great values!
Winter camping isn’t for everyone and I never could
get Jim to go again. He said he didn’t sleep well the
night the wolves were serenading us. Me, I slept like
a baby and woke up in the morning sweating a little
as the sleeping bag did its job. Sleeping under the
stars in subzero temps is an indescribable experi-
ence but like I say it isn’t for everyone. I lived in the
North Country for many years and go back in the
winter whenever I can. I am always amazed how the
creatures there survive such cruel conditions. I run
into Jim once in a while when I am in Minneapolis. I
tell him how I still run with the wolves when I get the
chance. He just shakes his head and says “knock
yourself out - once was enough for me!”
 The Co-op News • September - October 2010
Health Notes
BPA - What's the story?
T he movie “Tapped!” shown at the Ukiah Play-
house Theatre as a public service of the Co-op
brought the issue of BPA in rigid water bottles and
plastic containers into sharp focus. We decided to
dig deeper about other sources of BPA and for more
information about the potential harm of this potent
chemical.
Examples of (BPA) contact may include
canned beans or infant formula, a sports
drink in a polycarbonate plastic bottle or
that leftover spaghetti in your old plastic
storage container.
First made in the search for a synthetic estrogen in
the 1930s, Bisphenol-A (BPA) was thought too weak
for that purpose. In the 1930s, the chemical industry
began manufacturing BPA for use in polycarbon-
ate plastics and epoxy resins. It shows up in water
bottles, baby bottles, canned food linings (including
infant formula cans) and bottle tops.
When BPA in a container comes in contact with
a food or a beverage the chemical can leach out.
Examples include canned beans or infant formula, a
sports drink in a polycarbonate plastic bottle or that
leftover spaghetti in your old plastic storage con-
tainer.
After an early approval of BPA as safe, the FDA
Ukiah Natural Foods Co-op Board of Directors
ukiahcoop.com 13
now states the chemical is of “some concern.” It has
earmarked $30 million to further examine the risks of
BPA by studies at the National Institutes of Health.
Scientists have identified an increased risk of some
cancers, reproductive problems and hyperactivity in
laboratory rats exposed to BPA. Also linked to the
chemical exposure are obesity, diabetes, heart dis-
ease, liver toxicity, ovarian cysts and the early onset
of puberty. Concern is highest for babies and young
children, because their systems are most vulnerable
to toxic chemicals, and for pregnant women, who
may transfer the chemical to their developing babies.
A survey conducted by the Centers for Disease
Control and Prevention in 2003-2004 found detect-
able levels of BPA in 93 percent of over 2,000 urine
samples. In fact, after reviewing 700 published stud-
ies on BPA, the Environmental Protection Agency
determined the BPA levels currently found in humans
is higher than the levels causing adverse effects in Sports drink bottles are one source of harmful BPAs
animal studies.
Although manufacturers aren't required to state on
Meanwhile, states are taking matters into their own
product labels whether their products or packaging
hands. The California Senate, for example, approved
contain BPA, there are some general rules of thumb
a bill banning BPA from feeding products (includ-
you can use to limit your exposure:
ing formula) made for children 3 years or younger.
Canada banned BPA in March 2010.
• Look for containers that have BPA-free on the label.
Some manufacturers are also on board. From The Co-op has both water bottles and food contain-
January 2009, the six leading U.S. manufacturers of ers that are BPA free. If BPA-free options aren't avail-
baby bottles and feeding cups have not made these able use glass, porcelain or stainless steel containers
products using BPA for the U.S. market. instead of plastic or metal (many metal water bottles
are lined with a BPA plastic coating.) If you must use
plastic, in general, you're safest sticking with the
recycling labels #1, #2 and #4.
Top row:
• If you do use plastics keep them out of the micro-
wave and dishwasher. Discard old, scratched
plastic containers, which are more likely to leach
President Clifford Paulin
chemicals than newer containers.
Vice Pres Adam Gaska
Treasurer George Gibbs VI
• Buy fresh or frozen food instead of canned. Or look
Secretary Jacquie Lee for canned brands that have BPA-free containers.
Bottom row: Organic producers are usually reliable, but the best
Terry Nieves way to tell is to visit the manufacturer's website or
Nehemiah Bear give them a call.
Joe Wildman
Lorena Calvo-Evans • To reduce your baby's exposure to BPA, breast-
feed or buy BPA-free bottles. If you use formula,
choose powdered over liquid, as liquid is more likely
Not Pictured
to contain BPA (leached from the can liner into the
Paul Barth liquid). The Co-op offers BPA-free pacifiers, sippy
cups and toys.
 The Co-op News • September / October 2010 ukiahcoop.com 14

Fair Trade & Organic

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

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

Large corporate expansion into coffee production has

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

Your choice of coffee does make a difference. Choosing

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

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

Co-op member-to-member

Misc. Services
Alden Tech & Design
These Co-op member-owners offer discounts to other member-owners! If you’d like to include your business in Computer Consulting/Web Design, 462-3446
the directory, contact marketing at the Co-op at 462-4778 ext 115.
Note, a listing in the Member-to-Member directory does not imply a Co-op endorsement. Alliance Auto Service
213 S. Main St., 462.4432
Health & Wellness
Massage All Ears Computing, Marc Levine
Acorn Whole Being Health, Alan Sunbeam, L. Ac. marc@allearsaudio.com, 463-1885
ukiahacupuncture.com, 354-2665
Kate Nachtwey, CMT
Jin Shin Jyutsu/Massage Therapy/Pregnancy Deborah Pruitt, Ph.D.
Birthing Support, Chiah Rose Rodriques Strategic planning & group facilitation
jsjbodyharmony.com, 489-1064
madroneberrypicker@gmail.com, 489-6029 groupalchemy.net, 456-0654
Mary-Margaret Mastin, AHMT
Candice Romanow Heather Schick
Polarity & Structural Balancing, 621-1401
Licensed Acupuncturist & Chinese Herbalist Horizon Investment Group, 459-0200
healing-pathways.com, 480-9021 Free consultation/plan for socially responsible investing
Mike Roberts
Massage Therapist, 621-4321
Christine Miller, D.C. Howard Egan, Realtor ReMax Full Spectrum
Low Intensive Laser Therapy, Chiropractor hegan@sonic.net, 272-2500
Nan Tylicki, LMT
101 W. Church St, Ukiah, 462-2230
390 W. Stephenson, Ukiah, 463-0680 Paulownia Tree Company, ZoeAnna Thies
Inner Harmony, Casey Eldredge dragontrees.com, 485-6277
Colon Hydrotherapy
Therapy
colontherapyukiah.com, 972-0692 Photography Ron Greystar
Dennis Miller, MFT rongreystar.com, 456-9099
462-3228
J. Robert Ortega, D.D.S.
1377 S. Dora St., Ukiah Political Landscapers, Joe Louis Wildman
Divora Stern, LCSW joelouis@pacific.net, 367-0910
mendosmiles.com, 462-3875
Energy psychology, emotional freedom technique,
theta healing biofeedback, 354-9911 Raw Chef Christina Basor
Luna Hart, HHC
Holistic Health Consultant Classes, Special occasion desserts & more! 489-3600
Gail Shahbaghlian, MFT
hartofhealth.com, 354-4731
518 S. School Street, Ukiah, 462-6575 Raw Food Chef & Consultant, Tonya Thurman
Philo School of Herbal Energetics thurmanfamily@mac.com, 272-7275
Hypnotherapy & Energy Healing
Mary Pat Palmer, AHG, ATR
Julia Velazquez-Contreras Real Estate Appraiser, John Rensen
herbalenergetics.com, 895-3007
RegenerationalHealing.com, 357-0294 jdrensen@pacific.net, 743-1210
Six Rivers Optical, Aura Gross
JoAnn Lovascio Redwood Home Inventory & Organizing
725 S. Dora St., Ukiah
Core Energetics, Somatic Psychology, Sheila Leighton, 895-3735
sixroptical@hotmail.com, 462-1310
& Body Mind Awareness, 367-3946
Sharon Stewart Salon 309
Kathleen MacGregor 468-7979
Nutrition Counseling, Weightloss & Diabetes
Counseling, processcoaching.com
alpha0172@gmail.com, 367-0172
kathleen@healingtowholeness.com, 391-8569 Shoefly & Sox
Tai Chi, Qi Gong, Meditation & Martial Arts 463-6933
Reiki Energy Healing, Bonnie Barker
awesomeargos.com, 485-1198
blbarker@earthlink.net, 413.7004 Tara Moratti, Coldwell Banker Mendo Realty, Inc.
Office 459-5389 ext. 109, Cell 367-0389
Ten Moons Birth & Family Services
Terry Kennedy LCSW
Lisa Rawson, 467-9242
Specializing in Voice Dialogue-Jungian model & Tech Support (Mac), Sirius Mac Solutions
non-dual approach to consciousness, 467-1362 jeff@siriusmac.net, 237-2597
Yoga Mendocino
yogamendocino.org, 462-2580
Theta Mind
Thetahealer, Dog Trainer & Animal Communicator
thetamindthetahealing.com, 895-9129
September
Co-op Calendar Monday, September 20
Wednesday, September 1
Co-op Art Wall
Rob & Ash Burgess, a husband and wife
team, specialize in portraits and events.
Monday, September 6
Labor Day
The Co-op will be closed for the holiday!
Wednesday, September 8
10% off Health & Beauty Products
Time for some well deserved self care!
Jason Argos & George Husaruk perform
3:30 - 6:30 pm.
Thursday, September 9
Store Closing Early at 6:45 pm
for all staff meeting.
Co-op Board Meeting
6 pm 413 N. State St.
All members are invited to attend. For the
meeting agenda, go to ukiahcoop.com.
Thursday, September 23
Autumnal Equinox
Join Julia & Cliff Landis with Darin Smith for
Traditional/Bluegrass Americana Fusion.
3:30 - 6:30 pm.
Monday, September 27 - October 3
Back to School Week
Shop at the Co-op & support local schools!
Monday, September 27 Co-op Class!
Naturally Healthy Kids
Keep your family healthy this school year!
6:00-7:30 pm. See page 3 for more details.
Member Appreciation Discount
Co-op member-owners, your fourth quarter
member appreciation discount is available
starting October 1st. You have until December
31st to use it!
Saturday, October 2
Co-op Community Flea Market
Co-op parking lot, 9 am - 2 pm
See page 3 for more details.
Thursday, October 14
10% off Juice, Coffee & Cereal
Just in time to stock up for back to school.
Don Willis plays cheery tunes 2:30 - 5:30 pm
Monday, October 18
Co-op Board Meeting
6 pm 413 N. State St.
All members are invited to attend. For the
meeting agenda, go to ukiahcoop.com.

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

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

Give Back to For

H
Rais elp
e Mo
ney

Schools Week!
Lo
Scho cal
ols!

Ukiah Natural Foods Co-op Each time you shop at

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