JULY - AUGUST 2015
Visit Pennyroyal Farm where the animals get the royal treatment!
Pennyroyal Farm is committed to producing handcrafted cheese exclusively from goats and sheep that are raised at our own family farm. Pampered animals munch on wild grasses and pennyroyal mint that blanket our sixty-six acre farmstead and vineyard in Boonville,
California. The milk is transformed into fresh and aged cheeses just steps from the animals’ pastures and, like our grapes, Pennyroyal cheeses reveal a strong sense of place. By integrating animal husbandry and viticulture we avoid many of the pitfalls of monoculture and each farming endeavor enhances and compliments the other. Our farmstead herd consists of 100 milking dairy goats and 31 milking dairy sheep, which are milked seasonally. Both the goats and sheep give birth in the spring, and their milk is combined to make mixed versions of our cheese for approximately 5 months until the sheep stop producing. The remaining 5 months of the season we make exclusively goat milk versions of our cheese.
Article continued on Page 4

A natural foods cooperative since 1976
721 South State Street
Ukiah, CA 95482
707 462-4778 Store
707 467-9720 Annex www.ukiahcoop.com
e-mail: UNF@ukiahcoop.com
STORE HOURS
Daily 8:00 a.m. to 8:00 p.m.
UNF MANAGEMENT
STORE
General Manager
Lori Rosenberg
Front End
Lodie DeAlba
Grocery
Eric Slagle
Information Technology
Brian Alexander
Marketing & Outreach
Mary Anne Cox
Produce
Libee Uhuru
Wellness
Mike Tilander
Operations
Don Buchanan
ANNEX
Finance
Anne Wright
Human Resources
Susan Winter
Editor / Layout
Enjoli Rountree /outreach3@ukiahcoop.com
Contributors
Lori Rosenberg, Mike Tilander, Anne Wright,
Libee Uhuru, Amanda Slade, Mary Anne Cox
Submissions
Views expressed in the Co-op News are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Coop. 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.
The Co-op News • July - August 2015
Lori Rosenberg - General Manager
Summer is here at our Co-op with the incredible array of fresh produce the season offers. As you enter the store you experience the incredible aroma of the assorted melons, peaches and nectarines that entice us to create summertime dishes for our family and friends.
As you probably have noticed we have started the first phase of our remodel project in the store as I reported in the last edition of the Co-op News Beet.
The merchandising floor plan on the next page will show you the changes that will occur in July and
August. I will walk you through these changes and additions so you will be a little more prepared for the changes that are coming.
The front entryway into the store will be expanded, making it a little less congested to enter and exit the store during peak shopping hours. We reconfigured the check-out area by having four new belted lanes and two express check-outs, as well as moving the customer service counter near the front entryway. I am thrilled to tell you that we will have a small salad and soup bar offering some tasty selections. By reworking our product mix, we will be able to expand some existing departments. Our amazing organic produce will occupy the entire refrigerated case gaining 12 feet more to display our fresh produce. Cheese will be relocated to the beer and drink case and, in turn, the cold beer and assorteddrinks will have their own home in new coolers that will be installed in late July. There will be some new additions to the bulk food department plus a new cabinet and dispensers for bulk liquids and nut butters. This will enable us to add a third nut butter grinding machine to the existing almond and peanut butter selections. The wellness and body care departments will be reconfigured with new display shelving units. This will make room to move the pet supplies, cleaning products and paper goods to the north side of the store and relocate some grocery food items to the center of the store near the salad and soup bar area.
During the week of August 10th, we will have a team of folks working with our staff to help facilitate the product remerchandising phase. Please accept our apologies for any inconvenience that this may cause, but we know once this project is complete you will be very pleased. We are very excited about this opportunity to be able to make some improvements to our Co-op and provide a better shopping experience for you all.
Please feel free to contact me if you have any questions about the remodel project and thank you for your support.
In Cooperation,
Lori Rosenberg
General Manager
Ukiah Natural Foods Co-op is now accepting submissions for the 2016-2017 co-op community links.
left. The qr code will take you directly to the page.
Our member-owner discount directory is a great way for the community to work together and an opportunity for businesses to attract new loyal customers.
Scroll to the bottom and download the form “community_links_2016-2017.pdf.” Email the completed form to outreach3@ukiahcoop.com or mail the completed form to:
Ukiah Natural Foods Co-op, 721 South State St
Ukiah, CA 95482 Attn: Marketing Department
Co-op community links is updated annually and made available to all Ukiah Natural Foods Co-op member-owners and can also be viewed on our website: www.ukiahcoop.com.
To become a Link, please go to www.ukiahcoop.
com/community/owner-to-owner. You can use your digital device to scan the qr code to the top
(please include a business card with your application and email us your logo)
For more information, call: 707-462-4778 x 115 or email outreach@ukiahcoop.com
2

Cosmetics
Refrigerated
Supplements
Bulk Herbs & Spices
Facial Care
Essential &
Perfume oils
Lotions
Pet Products
EFA’s
Probiotics
Babies
& Kids
Minerals
Vitamins
C-E, K
Multi
Vitamins
Herbal
Remedies
Diet &
Energy
Antioxidanats
Brain
Super
Foods
Cleanse
& Detox Digest
Immune Herbs &
Tictures
Topicals Sport Nutrition
Bulk
Tictures
General Merchandise
Candy
Crackers
Cookies
Rice
Cakes
Express
Lanes
Express
Lanes
Customer
Service
Bread
Salad Bar
Beverages
Grab n go
Bulk Liquids
Bulk Foods
Produce
The Co-op News • July - August 2015
Soda Waters
Cheese Meat
Beer
Bulk Water
3

Erika McKenzie-Chapter
Pennyroyal Farm was conceived as a zero-waste farm and takes Navarro’s sustainability practices to a new level.
In addition to the “zero-waste” concept, the farm and building layouts were designed so that tour groups could visualize how farm products (wine, cheese, eggs, and more) can be produced sustainably. The farm is sited on a 100 acre ranch in Boonville that has been in the family for almost three decades.
The amount of land devoted to grapes (requiring fertilization), would be determined by the number of animals producing manure (which then gets turned into compost for fertilizing). The decision was made to construct a cheese making facility that used the milk from about 150 farmstead* animals, goats or sheep, producing enough manure, that when converted to compost would fertilize 23 acres of grapes. About 90 test pits were dug to determine soil fertility; the least fertile areas were mapped and eventually planted to wine grapes. The fertile areas were retained for food production; either for human or farm animal. Pennyroyal farming practices are very similar to biodynamic farming practices.
Ponds to collect winter rain water were built first, with vineyard construction beginning in 2008; 15 acres of Pinot Noir were planted in 2009 and 8 acres of Sauvignon
Blanc in 2010. The trellis, developed and used at Navarro, was designed so that Babydoll sheep can remain in the vineyard during the growing season. This eliminates manual labor removing vine suckers and also reduces tractor time, and diesel fuel, used to remove weeds. After a vineyard block has been weeded and suckered by sheep, it is followed by a chicken-tractor (a mobile chicken coop housing 100 hens) to mix the sheep-droppings with the soil.
Pennyroyal’s first building was a barn to house all the animals and their feed. The barn was sited with the roof facing south; 124 solar panels produce more electricity than we are currently using; a future winery building’s roof is designed so that additional solar panels can be added to produce all the electricity needed by the farm in the future.
Currently we are milking about 100 goats and 31 sheep
(all with names and name-tags); the equivalent amount of milk that 12 cows can produce. Yes, you are visiting a 12 cow dairy.
The third building constructed was the creamery, completed in 2012; it now is part of a building complex (under construction) that will house a tasting room, a commercial kitchen (both scheduled to open late 2015) and a winery (scheduled for completion in 2016). The creamery was designed after a small creamery in France so that we could produce small lots of cheese under ideal conditions.
The aging rooms have precisely controlled temperature and humidity mimicking conditions found in deep caves.
The milk is never pumped which disturbs the milk’s texture and fat globules. We are making every effort to maximize cheese quality, exactly like wine. Future plans include picnic facilities and gardens to produce herbs, fruit and vegetables.
The second building constructed was the milking parlor which had to be located at least 200 feet away from the goat barn. This facility was designed so that milk could be “harvested” in small batches just like wine; we milk 36 animals at a time enabling us to produce small quantities of milk that might have different characteristics than another batch. Pennyroyal’s cheese is produced seven days a week, always from fresh milk. (The majority of goat cheese made in the USA is produced from imported milk.
Only where the cheese was made is printed on the label).
Recycling. Waste water used in the creamery and winery is treated and returned to the ponds for irrigation. Whey, a byproduct of cheesemaking, is used by our farm and also local pig farmers who feed it to their pigs. Manure is collected and mixed with grape stems and skins then turned into compost, about 50 tons each year, which is then returned to our vineyard.
*Farmstead. Can only be used when the cheese was made from milk produced from animals on the farm.
The Co-op News • July - August 2015 4

Amanda Slade - Wine Buyer
The sweet start of summer is coming and I hope all of us are geared for the hot days and hopefully cooler evenings.
I am very thankful that being in Ukiah, the nights do cool off and the humid heat does escape at night. At the same time, it does feel great to have that warm Vitamin D dance around your skin and warm up your senses while you are laying by a lake in your bathing suit, barbequing with friends by a pool or camping by a river. Thank you various bodies of water for saving us from the scorching heat!
The Huffington Post | By Lauren Mikler
Memorial Day weekend brought barbecues, picnics and beach parties, which means that despite summer's official start on June 21, the season is already underway for many of us. But before you toss back more hot dogs, chips or beer, think about how it might affect how your look and feel -- and no, we don't mean your waistline. Whether you drink alcohol or not, summertime is synonymous with cool beverages. You can make fancy fun cocktails like mojitos which are lovely for those of us that enjoy entertaining and hosting parties, a nice strong whiskey sour for those who like a drink that packs a punch, or a simple glass of white or rosé wine which in my opinion, is quite lovely for those warm summer days. We have quite a selection of white and rosés and will be bringing more in for the remodel of our beloved Co-op since the wine department will be larger and expanded. I brought in a new
Sauvignon Blanc made by Yamakiri, which is an Anderson
Valley produced wine. It has a lovely Japanese inspired theme on the label and it tastes like a little dance in your mouth. As the description states on their website, “This wine opens with evocative and complex aromas of guava, exotic tropical fruit and cut flowers, with a zesty lime undertone. The palate of savory flavors of white pepper, wild fennel root and asparagus round out the lively, welcoming approach. Lean on the palate, with lemon curd on the mid, and a tart finish, this Sauvignon Blanc shows good acidity and would pair well with seafood or an herbed lamb dish.
Young and crisp, drink it now through 2016.”
"It's not just the sun that can age your skin," Paula Simpson, a biochemist and holistic nutritionist who specializes in supplement formulation for skin health, told HuffPost.
"Diet influences skin at the cellular level, and since skin is our largest organ, it's also the first to show nutrient deficiency."
In order to keep a healthy glow inside and out this season, Simpson stresses eating well and hydrating correctly
(in addition to slathering on sunscreen, of course). Read on for her list of foods that will help you look and feel your best all summer long.
1. Watermelon
This symbol of summer is around 90 percent water, which hydrates the body. "It's loaded with vitamin C, which is required for healthy collagen production," Simpson said. Its antioxidant properties make it "a free radical scavenger," she says, which helps prevent signs of aging.
2. Berries
Fresh produce like blackberries, blueberries, raspberries and strawberries are delicious in their prime, but Simpson really loves them because they're packed with antioxidants, which can protect skin from the damaging effects of the sun.
One of my favorite rosés that we sell at the Co-op is the
Tahto Rosé. They just released their current year, 2014, and it is pure delight. The soft salmon hue in the bottle and the acidity married with softness screams summertime. And to top it off, the price is only $14.95! It’s such a wonderful price for such a decadent wine and it’s very easy to drink. Their wines are always consistent and they sell very quickly. I have been dealing with Bing and Stacey who work for Tahto, over the years and they are some of the easiest, generous, professional and warm hearted folks I have met. They know their stuff when it comes to wine. Another rosé that has recently hit our shelves is the
Naughty Boy Vineyard Rosé. We have carried it before, and they have recently released the latest year 2014. It is very crisp with berry notes and was aged in French Oak.
We carry most, if not all their wines, and everybody that I talk to love their wines and the people that make them.
3. Pineapple
Along with vitamins and minerals, this tropical fruit contains bromelain, thought to fight inflammation. Lessening inflammation may bring some comfort for people with sunburns, Simpson says.
4. Citrus Fruits
Oranges, grapefruits, lemons, limes -- name a citrus fruit and it's probably good for your skin, says Simpson. Their vitamin C and amino acids, like proline and lysine play a role in collagen production, which can keep skin looking young.
I hope everyone enjoys their summer and make it a memorable one!
Cheers
Amanda
5. Cucumber
We've all seen cucumber used to relieve puffy eyes, but
Simpson points out you should be consuming cukes for healthy skin, too. Cucumbers are mostly water, so they hydrate and replenish the body and skin.
6. Tomatoes
Simpson calls tomatoes "the perfect food to protect skin cells," thanks to their lycopene, which not only promotes collagen production but also fights off fine lines and wrinkles.
7. Dandelion Greens
'Tis the season for salads, and if dandelion greens aren't already a part of your mix, they should be, notes Simpson.
You'll get more than your daily dose of vitamins A and K, as well as a good deal of collagen-producing C. It's also used for skin conditions like acne and eczema, according to WebMD.
8. Salmon
Seafood by the beach is a popular treat this time of year, and Simpson suggests ordering salmon if you want your skin to appear dewy and plump. The omega-3 fatty acids in the fish are a key component of how skin cells regulate oil production.
9. Coconut Water
Instead of reaching for sugar-laden sports drinks, Simpson encourages getting electrolytes from coconut water.
"It supports youthful and supple skin," she says, thanks to it's hydrating powers and its hearty dose of potassium, which can help deliver more nutrients and oxygen to the skin by boosting circulation, prevention reported.
Author: Wellness Mama
Ingredients
•½ cup almond or olive oil (can infuse with herbs first if desired)
•¼ cup coconut oil (natural SPF 4)
•¼ cup beeswax
•2 tablespoons Zinc Oxide (This is a non-nano version that won't be absorbed into the skin. Be careful not to inhale the powder).
•Optional: up to 1 teaspoon red raspberry seed oil
•Optional: up to 1 teaspoon carrot seed oil
•Optional: up to 1 teaspoon Vitamin E oil
•Optional: 2 tablespoons shea butter (natural SPF 4-5)
•Optional: essential oils, vanilla extract or other natural extracts to suit your preference.
Instructions
1. Combine ingredients except zinc oxide in a pint sized or larger glass jar. I have a mason jar that I keep just for making lotions and lotion bars, or you can even reuse a glass jar from pickles, olives, or other foods.
2. Fill a medium saucepan with a couple inches of water and place over medium heat.
3.
Put a lid on the jar loosely and place in the pan with the water.
4. As the water heats, the ingredients in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, add the zinc oxide, stir in well and pour into whatever jar or tin you will use for storage. Small mason jars (pint size) are great for this. It will not pump well in a lotion pump!
5.
Stir a few times as it cools to make sure zinc oxide is incorporated.
6.
Use as you would regular sunscreen. Best if used within six months.
The Co-op News • July - August 2015 5

Dressing
Recipe courtesy of: www.strongertogether.com
*Optional additions
1/4 cup honey
2 tablespoons vegetable oil
Dried currants, dried cranberries, chopped green olives, capers sautéed, eggplant, sweet corn kernels, black beans.
Preparation
2 tablespoons apple cider vinegar
2 teaspoons fresh garlic, minced
Preheat oven to 375° F. Cut the tops off the peppers and remove the seeds. In a bowl combine the rice with the
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme next five ingredients and season with salt and pepper
(include any optional additions into this mix). Stuff each of Preparation
Trim, peel and cut the beets into wedges (similar in size to apple slices). Place the beets in a medium sized pot and the peppers with the mix. Place the peppers in a casserole dish and cover. Bake until the filling is done through and the peppers are crisp-tender, about 30 minutes. Remove the cover from the peppers and pour the marinara
To serve this to a group, mix 6 times the juice and fruit cover with cold water and the apple juice. Bring the pot to a boil and then reduce it to a simmer. Cook until the beets are tender when pierced with a fork, about 40 minutes.
Remove from heat and drain thoroughly in a colander. sauce over the peppers and scatter with the extra cheese reserved for garnish. Place the peppers back into the and a whole bottle of red wine. When shopping for wine, look for a Spanish wine, like Rioja. If you want to substitute a medium-bodied red, like Pinot Noir, that would be delicious, too.
Ingredients
While the beets are cooking, whisk together the dressoven for 10 minutes or until the cheese is bubbly.
ing ingredients in a medium sized bowl. Add the cooked, drained beets to the dressing, toss to coat and refrigerate for 15 minutes.
1/4 cup orange juice
1/2 cup apple juice
To serve: Line 4 salad plates with fresh greens, divide the beets and cucumber slices into four servings and set atop
1/2 cup red wine
1 slice orange the greens, then top with goat cheese crumbles. Drizzle the remaining marinade over the salads and serve.
1 strawberry, sliced
1 cinnamon stick and
1 mint sprig, for garnish
Preparation
In a 12-16-ounce juice glass, combine the orange juice,
Serving Suggestion
A glass of sparkling apple cider will compliment the sweet flavor of roasted beets.
Recipe courtesy of: www.strongertogether.com
This party-friendly recipe marries rich grilled salmon with the light, refreshing flavors of lemon and dill—a summery treat for all your guests. The best part? It only takes half an hour. apple juice, red wine, orange and strawberry. Stir with a cinnamon stick and garnish with mint sprigs. Serve cold.
Ingredients
Recipe courtesy of: www.strongertogether.com
1- 6 ounces thick (center cut) wild salmon fillet, skinned and cut into 2 inch pieces
1/2 large green bell pepper, cut into 1 to 1 1/2-inch chunks
Beets are wonderfully nutritious. And the sweet and savory flavors of this colorful salad are a feast for the eyes and palate.
Ingredients
2 pounds medium sized fresh beets (golden, red or a mix of the two)
1 cup apple juice
1/2 pound spring mix greens
1/2 cup thinly sliced cucumber
4 ounces goat cheese crumbles
The Co-op News • July - August 2015
Recipe courtesy of: www.strongertogether.com
This is the perfect end of summer dish when gorgeous, fat, local peppers in glowing stacks call out to be roasted, stuffed, sautéed or grilled! This dish goes together so quickly and is succulent with chewy brown rice, sweet hazelnuts and bubbly cheese.
Ingredients
6 sweet red peppers
2 cups cooked brown rice (or use half rice and half cooked pearled barley)
1 cup grated aged cheddar (plus extra for garnish)
2 ounces chèvre (plus extra for garnish)
1/4 cup chopped basil
1/4 cup finely minced green onion
1/4 cup chopped toasted hazelnuts or pine nuts
Salt and pepper to taste
2 cups of your favorite marinara or tomato sauce
1/2 large red or yellow bell pepper, cut into 1 to 1 1/2inch chunks
Marinade
2 lemons, juiced
4 tablespoons white wine
2 tablespoons olive oil
1 teaspoon (about 2 cloves) garlic, minced
1 teaspoon dried dill
1/2 teaspoon paprika or smoked paprika
Salt and pepper to taste
8-10 bamboo skewers, soaked in water for 30 minutes
Fresh dill and lemon wedges, for garnish
Preparation
In a small bowl, whisk together all marinade ingredients.
Toss with salmon pieces and let sit for 15-30 minutes.
Preheat the grill to medium-high. Toss bell pepper chunks with a little olive oil, and assemble the kebabs on the soaked skewers, alternating between salmon and bell pepper pieces. Gently place the kebabs on the hot grill and grill for about 4 minutes on each side. Garnish with fresh dill and lemon wedges.
6

Mike Tilander – Wellness Manager
CO-OP WELLNESS
Wednesday, August 5
6:00 p.m. - 7:30 p.m.
$10/$5 Member-Owners
INSTRUCTOR: CHIAH RODRIQUES
The world of herbs is fascinating, mysterious, and intriguing. Nature provides us with a vast array of medicinal and culinary botanicals that have been shown to heal and delight our palates. It has been said that you can spend an entire lifetime studying an herb and still not know everything about the properties of that particular herb! Botanicals have been used for centuries in cooking, healing, in poultices, and yes even to achieve higher states of consciousness. We are fortunate that we have some local folks who source and grow high quality herbal raw materials and create wonderfully beneficial botanical tinctures. Snow Mountain Botanicals near
Potter Valley is run by two great ladies named JoAnne and Kathy and have supplied our store with their superior concoctions for many years. Western Botanical Medicine located in Whitethorn near coastal Shelter Cove has supplied us with bulk herbal botanicals for numerous years as well. Andrew and Sarah are both licensed clinical herbalists and maintain a private practice near Garberville. Wellness and Haba department staff member Renee Ward has through the years helped them at their herb farm and hosted demos at various stores in the region for them. I have visited their home and farm and the botanicals growing there were magnificent and gorgeous and since my visit years ago they have added more acreage to the farm. I recently visited
Vitality Works in Albuquerque, New
Mexico with one of my sales brokers.
Vitality Works is one of the companies that carries our Ukiah Natural Foods private label on their liquid tinctures and bottled herbs and to brandish our store label they have to be excellent! Mitch Coven is the founder and owner of the company and originally started the business creating herbal formulas for his clients at his herbal clinic near Albuquerque. The business is now housed in a one hundred and ten thousand square foot building that is filled to the brim. His business also does contract manufacturing which means he makes products for other companies. Examples of some of those products in the Wellness Department are Planetary Herbals Old Indian Syrup,
Source Naturals Elderberry, some Solaray products, and many others. Vitality works has grown leaps and bounds and has far surpassed Mitch’s expectations. My time spent at Vitality Works was wonderfully informative and I developed a profound respect for the great work they do there and the amazing products that are created at Mitch’s facility! The testing labs and equipment at Mitch’s plant are state of the art and can check the veracity and identity of the herbs they process. Recently in the news media there was controversy related to big box stores and others selling herbal products that contained very little of what was claimed on the label. Another issue is some of those same folks selling herbal formulations don’t even have the correct herb needed to offer the specific healing properties claimed. Many herbal species have close relatives that don’t offer the beneficial healing capacities of the correct genus species of that botanical variety. The sophisticated equipment to determine the correct genus species include infrared scanners and High
Performance Liquid Chromatography implements. There is also machinery that can detect metals to parts per billion.
Any products that aren’t the correct genus species, aren’t in specific metal boundaries, or aren’t fresh are rejected and returned to the supplier or grower. As Mitch says his standards are high and he values his reputation as a creator of highly beneficial and healing herbal formulas.
Please check out the great products that JoAnne, Kathy, Sarah, Andrew and Mitch supply to our great Co-op. I am impressed with the sourcing, identifying, and caring that these folks consistently exhibit and am proud to sell their products in our store! I am headed to my home state of Minnesota this summer for a vacation and intend to partake in a particular herbal favorite of mine, the blueberry plant. Along with the black bears I am hoping for a bountiful crop of those delicious blue gems!
Are you having unexplained health symptoms related to your diet? Gluten may be the culprit.
In this class we will discover over the course of a three part series why your body may be experiencing these symptoms, how you can adjust your diet and still eat really great food! In Gluten
Freedom we will play with recipes and learn about wheat and gluten alternatives. We will learn how to make flour free crusts just in time for the holiday baking season, and discover how many options you really have in the kitchen.
CO-OP WELLNESS
Wednesday, August 26
6:00 p.m. - 7:30 p.m.
$10/$5 Member-Owners
INSTRUCTOR: CHIAH RODRIQUES
Be Well,
Mike
Badger –Children and Adults
All Good –Children & Adults
Kiss My Face –Children and Adults
Goddess Garden –Children and Adults
Natures Gate –Children and Adults
All Terrain –Children and Adults
Burn Out –Children and Adults
The Co-op News • July - August 2015
Think Sport –Children and Adults
Aubrey Adults
Live StrongAdults
Raw ElementsAdults
Solar Body MoisturizerAdults
Coconut Sun StickAdults
Alba BotanicaAdults
In this class we will discover the power and deliciousness of green drinks! We will look at the many benefits, and compare green juice to green drinks. We will make a few different green drinks on the spot to taste. We will look at alkalinity, play with recipes and discover new greens you may have never thought of to add into your new power packed beverage. Green drinks might just become your new favorite addition into your diet.
7

CO-OP KIDS CLASS
Wednesday, July 1
4:00 p.m. - 5:00 p.m.
$12/$7 Member-Owners
CO-OP COOKING CLASS
Wednesday, July 22
6:00 p.m. - 7:30 p.m.
$15/$10 Member-Owners
INSTRUCTOR: MEGAN SWENSON
CO-OP COOKING CLASS
Wednesday, August 12
6:00 p.m. - 7:30 p.m.
$15/$10 Member-Owners
INSTRUCTOR: MEGAN SWENSON
Summer’s here, and these hot days call for a cool beverage. Inspire the entrepreneur in your child in this Lemonade Stand class. Your kids will learn how to make fizzing lemonade, easy no-bake treats and decorations to make their stand shine from the road!
CO-OP COOKING CLASS
Wednesday, July 15
6:00 p.m. - 7:30 p.m.
$15/$10 Member-Owners
INSTRUCTOR: MEGAN SWENSON
Do you love curry, but figure it’s best left to the experts? Join Megan Swenson in this class celebrating the simplicity and flexibility of curry.
We’ll make our own garam masala, prepare a curry dish (in under an hour!) and discuss how to make your own thali spread! Come prepared for a sensory feast!
CO-OP COOKING CLASS
Wednesday, July 29
6:00 p.m. - 7:30 p.m.
$10/$5 Member-Owners
INSTRUCTOR: MEGAN SWENSON
Universally enjoyed and always in style, dips and spreads are the perfect party-pleasers. Join
Megan Swenson and whip up a few herb, bean and roasted veggie dips with plenty of vegan options. And since no dip is complete without the perfect cracker, we’ll share a simple recipe that leaves Ritz in the dust!
CO-OP COOKING CLASS
Wednesday, August 19
6:00 p.m. - 7:30 p.m.
$15/$10 Member-Owners
INSTRUCTOR: CHRIS JEPSON
Looking for the satisfaction of a sandwich, but trying to avoid all that bread?
Join Megan Swenson for a discussion of gluten, grains and how to use leafy greens to make the perfect wrap. Then get ready to roll: you’ll leave class with a delicious, nutritious wrap for dinner or lunch tomorrow!
Ever wondered what’s in a veggie burger? Does hydrolyzed protein, caramel coloring, or disodium inosinate sound appealing? Didn’t think so… Come to this class with Megan Swenson to learn how to make your own burgers from grains, beans and vegetables! It’s a great way to use leftovers. We’ll also discuss endless possibilities for toppings & sides.
Interested in cooking healthy, affordable and environmentally friendly recipes? Join Chris
Jepson for a discussion and demonstration of how to use bulk staples in everyday cooking. All recipes are vegan, and can be easily adapted to a gluten-free diet.
BY CONTACTING CUSTOMER SERVICE
AT 462-4778 OR REGISTER
ONLINE AT UKIAHCOOP.COM.
YOU MAY ALSO USE YOUR DIGITAL DEVICE TO
SCAN THE QR CODE BELOW TO VIEW OUR
CLASSES AND REGISTER ONLINE.
IF CANCELLATION IS WITHIN 48 HOURS OF
CLASS TIME, A CREDIT TOWARD FUTURE
CLASSES WILL BE ISSUED.
The Co-op News • July - August 2015 8

Our educational classes continue to grow and thrive as we offer four classes a month focusing on wellness, kids cooking, adult cooking and partnering with local restaurants for in-depth culinary instruction and feasting! This year we have partnered with Ukiah Valley Medical Center for their ‘Lunch and Learn, Live Life Well’ class series, of-
Mary Anne Cox
Marketing Manager fering free cooking and nutrition classes for UVMC staff and the greater Ukiah community. These classes are co-
We have been busy bees in the Marketing and Outreach
Department! With spring coming to a close and summer bursting forth we plan and prepare for the months ahead!
One of the many wonderful aspects of our marketing department is our active outreach classes and events.
Our outreach intention is to support our Co-op vision to “provide and promote organically grown, sustainably produced food, goods and services that are locally and regionally sourced whenever possible. Promote the health and wellness of our community by providing facilities, resources and information, and by offering effective, positive community education and services. Embody and model sustainable, humane, equitable, ‘green’ ways of working and living, creating and maintaining an ideal workplace. Add to the enjoyment and enrichment of our greater community, and the expression of our common humanity. Help create and participate in other cooperative community ventures and networks. Have fun doing it!” Phew! And with that being said we have had a busy and adventurous winter and spring and would love to share with our members and loyal customers just what we have been doing!
taught by Tiera Pack-Lawyer, UVMC Registered Dietician and Mary Anne Cox UNF Marketing Manager, with local guest chef appearances. We celebrated Heart Health month in February with Hillside Health Center at their ‘Go
Red’ employee fair, demonstrating smoothies and talking about the many protein supplement options available at the Co-op. ‘A Toast to Red, a Celebration of the Heart’ at
Barra Vineyards, Enjoli and I spent a beautiful Saturday afternoon greeting new and old friends serving beet, apple, and celery juice.
This year we enjoyed participating in ‘Harvest of the
Month’ visiting the first, second and third grade students at Yokayo Elementary and Grace Hudson Schools; talking about the nutritional benefits of eating fresh fruits and vegetables. Many of our past ‘Harvest of the Month’ participants visited us at the store for our ‘Kids Store Tours’ sampling a rainbow of fruits and vegetables, ‘chilling out’ in the produce walk-in, spying on customers from the interior of the egg and milk case, discovering the mystery behind freshly ground nut butter, sipping smoothie samples from the espresso bar and finishing the tour with a dose of daily vitamins with ‘Tall Taylor’ wellness giant and a sunscreen squirt from health and beauty Barbara
IN-STORE TOUR
Tuesday, July 28
9:30 a.m. - 10:30 a.m.
Tuesday, August 18
5:30 p.m. - 6:30 p.m.
FREE Tour
721 S. State Street
Think healthy eating is too expensive? Don’t think you can afford to eat organic? Then come to our store tour,
“Shopping to Save at the Co-op.” Outreach is here to give you tips and tricks to stretch your food budget! Tour fills up quickly so please RSVP today!
CO-OP OUTREACH CLASS
TUESDAY, JULY 28
12:00 P.M. - 1:00 P.M.
FREE EVENT
UKIAH VALLEY MEDICAL CENTER
275 HOSPITAL DRIVE, UKIAH
INSTRUCTOR: MEGAN SWENSON
It might seem outlandish, but cooking without oil is possible, easy, and healthy! In this class with Megan Swenson we will discuss different types of oil and their effect on your health. And then we’ll learn how to sauté and roast vegetables, make baked goods and even salad dressings without oil. for a safe UV walk back to school! We always have fun with our local students and see many of them in our kids classes!
April did not bring showers and we were able to join the
‘Ukiah Children’s Health Fair’ at Alex Thomas Plaza with many local and visiting families introducing our new kids
Co-op Explorer tattoos. The day was full of giggling children and lots of wet sponges and spilled water! In May we made a mess with our popcorn and lemonade stand at the SPACE concessions for their ‘Force of Nature’ children’s show and donated all proceeds to the student scholarship fund! Staff member Kelcy spent an early spring morning with chalk, pastels and pavement at ‘Pastels in the Plaza’ creating a vegetative and fairytale piece of art. As we move into summer and the slower pace of the season we look forward to our ‘Camp Cookout Program’ with Redwood Health Club summer campers!
In the true spirit of our Co-op outreach, we marketers thank you for your consistent support and participation in our educational programs! If you are a culinary artist or have a wellness wealth of knowledge and would like to teach a class at Ukiah Natural Foods, please feel free to contact me! The truth is that it’s not hard to bring our Coop vision to the greater community because we “have fun doing it!” Have a wonderful summer; we will see you with baskets full of class recipe ingredients!
Mary Anne Cox
Marketing & Outreach Manager
CO-OP OUTREACH CLASS
TUESDAY, AUGUST 25
12:00 P.M. - 1:00 P.M.
FREE EVENT
UKIAH VALLEY MEDICAL CENTER
275 HOSPITAL DRIVE, UKIAH
INSTRUCTOR: CHIAH RODRIQUES
Are you having unexplained health symptoms related to your diet? Gluten may be the culprit. In this class we will discover why your body may be experiencing these symptoms, how you can adjust your diet and still eat really great food! In Gluten Freedom we will play with recipes and learn about wheat and gluten alternatives. We will learn how to make flour free crusts just in time for the holiday baking season, and discover how many options you really have in the kitchen.
9 The Co-op News • July - August 2015

Anne Wright – Finance Manager
ASSETS
Current Assets
Property & Equipment
Other Assets
Total Assets
Balance Sheet Summary
1st Qtr. 2015 1st Qtr 2014
$ 4,720,816
1,639,799
755,576
$ 7,116,191
$ 4,701,841
1,757,705
168,713
$ 6,628,259
Sales!
2015 began with a 2.77% increase in sales over the same period last year. This is a lower than average start to the year for us; first quarter of 2014 had 6% sales growth. We’re counting on the planned remodel to spark interest this year and bring our sales growth up a bit.
The Co-op averaged 1212 customers per day during the first quarter, with each customer purchasing an average basket size of $33.22. Member-Owners are supporting the Co-op by generating 75% of the sales and 200 new member/owners joined in the first quarter of the year!
Member/owner benefits: The Co-op returned
$55,173. (1.54% of gross sales) in discounts at the register this quarter. The register discounts are a combination of owner-appreciation days, senior discounts, and board/volunteer discounts. This was an increase over the first quarter of last year, when the discounts at the register totaled $41,236 (1.18% of gross sales).
Store operating expenses
Labor, always our highest store operating expense, came in at 23.03%. Labor expense increased 6% over the same period last year, putting it just over budget.
The increase is mostly in wages and health insurance expenses. Every year the labor expenses run high in the first quarter, and we expect it to be down to budget or below during the rest of the year. Sales per labor hour was an efficient $109. We ended the quarter with 92 employees and all eligible employees received a 2% wage increase in March.
Occupancy expenses totaled 1.63% and were .03% over budget due to an expensive repair of the produce case. Governance expenses were high in the first quarter due to election costs, patronage dividend check mailing costs and some initial costs of the annual member-owner meeting. There were no surprises or unexpected expenses for the first quarter of the year. Total store operating expenses were 28.95% of gross sales,
3.6% over the same period last year. After adding “other income and expenses” we have before tax earnings of
$201,481 or 5.62%. Higher than what was budgeted, but lower than the same period last year.
The Balance Sheet is a snapshot that shows us what we own and what we owe on a specific date. Thankfully, the Co-op continues to own much more than it owes.
The Co-op has a current ratio of 4:1, meaning $4.00 in assets for every $1.00 in liabilities. Assets purchased in the first quarter total just $2,964. That won’t be the case in the upcoming quarter, as we’ll be doing some spending on the remodel.
Liabilities increased by only $15,651. Currently there are just 21 cents of debt for every dollar of equity. Despite our lower-than-desired sales growth, the Co-op’s financial position is strong with no long-term debt, good working capital and 5.8 million in equity. Sales growth is still positive and total store expenses are under budget.
We’re in good shape after the first quarter and looking forward to the changes in the store after the planned remodel.
$
$
$
1,350,000
1,325,000
1,300,000
1,275,000
1,250,000
1,225,000
1,200,000
1,175,000
1,150,000
1,125,000
1,100,000
1,075,000
1,050,000
1,025,000
1,000,000
975,000
950,000
SALES REVENUE
Gross Sales
Cost of Good Sold
Gross Margin on Sales
Less: Discounts
Gross Profit
OPERATING EXPENSES
Labor
Occupancy
Depreciation
Marketing
Governance
Operating
Administrative
Total operating expenses
Net income from operations
Other Income & Expenses
Income before income tax
Income Tax Expense
Net Income
LIABILITIES
Current Liabilities
Deferred Tax Liability
Total Liabilities
EQUITY
Owner Shares
Retained Patronage
Retained Earnings
Total Equity
1,072,496
144,000
1,216,496
837,060
805,270
4,257,365
5,899,695
Total Liabilities & Equity
Income Statement Summary
1st Qtr 2015
Amount %
1st Qtr 2014
Amount
$ 7,116,191 $ 6,628,259
%
$ 3,584,094 100.00%
2,296,915 64.09%
1,287,179 35.91%
55,173 1.54%
1,232,006 34.37%
825,443 23.03%
58,301
38,595
26,541
1.63%
1.08%
0.74%
14,580 0.41%
50,636
23,410
1.41%
0.65%
1,037,506 28.95%
194,500 5.43%
6,981
201,481
23,779
$177,702
0.19%
5.62%
0.66%
4.96%
$ 3,487,509
2,236,900
1,250,609
41,236
1,209,373
779,256
51,550
40,068
27,395
13,614
45,412
44,065
1,001,360
208,013
3,216
211,229
26,762
$184,467
100.00%
64.14%
35.86%
1.18%
34.68%
22.34%
1.48%
1.15%
0.79%
0.39%
1.30%
1.26%
28.71%
5.96%
0.09%
6.06%
0.77%
5.29%
$
$
$
201
5
201
4
1,027,845
173,000
1,200,845
804,190
516,827
4,106,397
5,427,414
10 The Co-op News • July - August 2015

The Board of Directors voted unanimously to make a
$5000 investment into the newly created Direct Public
Offering created by the Mendocino County Economic
Development and Finance Corporation (EDFC). The
EDFC is a non-profit organization that supports local economic development by providing funds and expertise to businesses in Lake and Mendocino County, and has an all volunteer board made up of leaders from political, educational, business, and environmental fields.
1
2
3
Voluntary & Open
Membership
Democratic Member
Control
Member Economic
Participation
4
5
6
Autonomy &
Independence
Education, Training &
Information
Cooperation Among Co-ops
7
Concern for the
Community
The DPO is a unique vehicle that will enable EDFC to make loans to a variety of food, farming, and natural resource projects locally. The DPO is open to any California resident and requires a minimum investment of $1000.
The term of the investment is six years and pays 2% interest.
The Co-op has long searched for ways to invest directly into our local economy, and is thrilled to have an experienced and talented organization to make this a reality. If you are looking for a way to put a portion of your investments to work to support our local economy explore the
EDFC website at edfc.org. In an era of risky Wall Street investments and a growing need for local businesses to secure needed capital the DPO is a win-win for all local people. As the Co-op motto says, “Stronger Together.”
Co
o n s !
Reina won the bike raffle celebrating
National Bike Month. A BIG Thank You goes out to Dave at Dave’s Bike Shop for donating the free bike! Disappointed you didn’t win? Visit Dave’s Bike Shop to see all of the Phat Sea Wind Bike’s as well as other models he has in store.
• Irene Engber, Irene’s Garden Produce, Laytonville
(Lettuces, potatoes, garlic, sweet onions)
• Filigreen Farms, Chris & Stephanie Tebbutt,
Boonville (Apples, blueberries)
• Jessica Taaning, Inland Ranch,
Redwood Valley (Many/varied)
• Apple Farm, Tim & Sophia Bates, Philo
• Mendocino Organic Produce, Adam & Paula
Gaska, Redwood Valley (Varied)
• C & A Farm, Anne Woida, RV, Calpella (Plant starts)
• Love Farms, Ron & Bibiana Love, Lakeport (Varied)
• Lovin’ Mama Farm, Potter Valley, (Greens)
• New Moon Organics, Sean Casement, Shively,
(Dry-farmed melons, toms, etc.)
• G & B Farms, Ukiah (Varied)
General Mgr
Lori Rosenberg
I.T. Mgr
Brian Alexander
Operations Mgr
Don Buchanan
Front End Mgr
Lodie DeAlba
Marketing Mgr
Mary Anne Cox
Wellness Mgr
Mike Tilander
Produce Mgr
Libee Uhuru
Grocery Mgr
Eric Slagle
HR Mgr
Susan Winter
Accounting Mgr
Anne Wright
President
Elaine Boults
Vice Pres.
Adam Gaska
Treasurer
George Gibbs
Secretary
Terry d’Selkie
The Co-op News • July - August 2015
Clifford
Paulin
Lorena Calvo-
Evans
Larry
Mayfield
Paco
Jordan
Win
Stiles
11

Ukiah Natural Foods Co-op
721 South State Street
Ukiah, CA 95482
Scan qr codes to view on your digital device.
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PERMIT #16
12 The Co-op News • July - August 2015