July / August 2010

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

“Watermelon - when one has tasted it,

he knows what the angels eat.” Inside this issue:
In Season at the Co-op............2
What’s Happening?..................3
ReCork at the Co-op................4
Success is in “the Bag”............4
“Tapped! the Movie” ................5
John Milder Scholarship...........6
Eat Local Anywhere.................7
Pack a Perfect Picnic...............8
Co-op Finances.......................10
Summer Food Safety..............11
Words on Wellness.................12
Natural Pet Care......................13
Top 9........................................14
-Mark Twain Member-to-Member................15
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 •July / August 2010 ukiahcoop.com 2

Greetings from the General Manager

In Season at the Co-op
A natural foods cooperative
since 1976 By Lori Rosenberg bill AB1998 to ban single-use plastic shop-
General Manager ping bags; of course the next step is the
721 South State Street state Senate. A ban on plastic bags will put

S
Ukiah, CA 95482 a huge dent in the plastic that ends up in the
707-462-4778 • www.ukiahcoop.com ummer is Pacific Garbage Patch harming sea turtles
email: UNF@ukiahcoop.com here and as and other wildlife. If passed by the Senate,
always so are the the ban will no longer give retailers the abil-
Store Hours incredible variet- ity to use plastic shopping bags. The idea is
Mon–Fri.....8–8 p.m. ies of fresh food that people will bring their own bags.
Sat.....8–6 p.m. the season offers.
Sun...10–6 p.m. Apricots, cherries, Our staff committee “The Green Team” is
melons, peaches, grapes and strawberries working on continued education on reduc-
UNF Management are so refreshing and great for adding to ing, reusing and recycling practices internally
your shish kabobs for grilling. Our produce and in our community. We have purchased a
General Manager great DVD movie called “Tapped”. This hour-
Lori Rosenberg department staff makes it quite enticing by
creating such bountiful displays and offer- and a-half movie tells the truth about bottled
Finance
Anne Wright ing taste samples the season shares with water and issues on single-use plastic water
us. The Co-op continues to support our lo- bottles. We will be showing this movie at
Front End
Lodie DeAlba cal producers with whom we’ve established The Ukiah Players Playhouse on Monday,
Grocery long-term relationships. Check out the great July 26th at 7:00PM and hope to see you
Babs Verenis selections from our local farmers. We are there!
Human Resources & Operations so fortunate to have the opportunity to enjoy
Susan Winter great high quality food! Enjoy your summer and thank you for your
Information Technology continued support of our great Co-op which
Brian Alexander continues to be the foundation of a trusted,
I want to thank all of you for supporting our
Marketing & Outreach bag reuse campaign and being patient with cooperative marketplace that serves the
Joan Griswold
my continued rant on bag reuse in the news- needs of our diverse community.
Produce letter over the past two years. It sure is great
Libee Uhuru
to see our member-owners and customers In Cooperation,
Wellness Lori Rosenberg
Mike Tilander bringing in their own shopping bags to pack
their groceries. The good news is on June 2,
2010 the California State Assembly passed

Co-op News
Editor / Layout
Joan Griswold / outreach@ukiahcoop.com
Contributors
Lori Rosenberg, Nehemiah Bear, Mike Tilander and
Joan Griswold
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 • July / August 2010 ukiahcoop.com 3

What’s happen g at the Co-op!

in
Thursday, July 1 Saturday, August 14
Member Appr
10% off Fresh 10% Store-Wide Sale! ecia
ti
With our
Chicken & Tofu!

on
Come early & Member Appreciation

D
Discount, you can choose the

iscou
Get ready stock up! day in the quarter to receive your

nt
for grilling! additional 6% discount. The third-
quarter discount is from July 1st
through September 30. Ask customer
service if you have any questions!

Thursday, September 9
Coming soon! 10% off of Health & Beauty Products
July-August
Coupon Book
Summer is around the cor-
ner and what better way to
celebrate than with great
food from the co-op? The
Co-op Advantage coupon Naturally yours
book offers big savings
on your favorite brands
including Amy's Kitchen,
Muir Glen and Organic
Valley!
 The Co-op News •July / August 2010
Local Focus
Barra & the Co-op ReCork!
B ARRA of Mendocino Winery and Ukiah
Natural Foods Co-op kicked off Mendo-
cino County’s first ReCORK wine cork recycling
program in April. The partnership provides local
consumers and businesses with convenient
drop-off locations for used wine corks. Recycled
corks will then be used by SOLE, a manufactur-
er of footbeds, socks and sandals. Over 1,500
wine corks were recycled in the first 30 days.
“We’ve been farming organically in Mendocino
County for over 50 years now,” says Martha
Barra, owner of BARRA of Mendocino Winery.
“We’ve worked hard to help raise awareness
around the benefits of environmental steward-
ship and cork recycling is a natural progression
in our efforts to further our green message.” The
Barra family owns and runs the CCOF certified
BARRA of Mendocino Winery and the custom
crush and wine storage facility, Redwood Valley
Cellars, in Redwood Valley, CA. Barra wines are
available at the Co-op.
How did the program start? About a year ago,
Barra read an article about a winery that was re-
cycling corks in their tasting room. She did some
research and found several organizations col-
lecting recycled corks and decided that ReCork
would be the best partner. “They do a great job of
educating people about the life cycle of a
cork, as well as
Co-op wine buyer, Brian Powell with donated corks
Martha and Charlie Barra of Barra of Mendocino
what they do with ground cork,” she said.
In a county with more than 25% of vineyards
dedicated to organic farming, GMO-free status
and a host of other green initiatives to its name,
local residents have proven they have an in-
terest in recycling. Until now, however, local
wine lovers have not had the ability to see their
green practices come full circle. Current limits by
most recycling centers across the U.S., includ-
ing Mendocino County, do not allow wine cork
recycling. Therefore, while the grapes in the wine
are organic and the wine bottles are made from
recycled glass, the corks themselves wind up in
landfills.
Said Barra, “Every time we collect 15 lbs of cork
(about 1650 corks) we ship them to ReCORK
(www.recork.org). ReCORK will then grind up the
corks and provide the granulates to SOLE to use in
manufacturing footbeds, socks and sandals for men
and women.
Said Co-op General Manager Lori Rosenberg, “We
are thrilled to be partnering with BARRA of Mendo-
cino Winery and Re-CORK to provide our mem-
bers with the opportunity to put their wine corks
to good use. In a community of wine lovers, what
better way to show our support of the environment
than by keeping our landfills cork free!”
Natural wine cork (no plastic or synthetic corks
accepted) drop off locations include BARRA of
Mendocino Winery, 7051 N. State Street, Redwood
Valley (www.barraofmendocino.com) and Ukiah
Natural Foods Co-op.
ukiahcoop.com 4
New Bag Reuse Program a
Whopping Success!
D
uring the first week of June ninety-
three percent of Co-op shoppers and
member-owners brought their own bag, up
from twenty-five percent just a few short
weeks ago. This is thanks to the member-
supported initiative to charge 10 cents for
every large handled grocery bag (and remove
the 5 cent credit for bags brought in.)
Co-ops across the country have been leading
the charge to cut out waste caused by “free”
single-use plastic and paper bags by charg-
ing for bags at check out. Many have noted
the charge doesn’t cover the “real” cost of
the bag. Environmental and disposal costs
must be factored, too. Clearly co-op custom-
ers have discovered the ease of bringing their
own bags or using the free boxes at check
out.
Quarterly the Co-op will choose a nonprofit
environmental group to be the recipient of the
bag charges. This contribution is on top of tips
our Co-op barristas donate monthly to non-
profits in our community.
Did y
o uk
no
Reusable Bags Save:
$140 spent on disposal w?
11 pounds of garbage
208 disposable bags
60 miles worth of gas
(Based on using 2 bags
a week for 2 years.)
 The Co-op News • July / August 2010
Co-op in the Community
Message in a Bottle – TAPPED! The Movie
D id you know Americans spend up to 1,300
times more for bottled water than tap
water, even though most tap water in the United
States is perfectly clean? Or that an area of the
Pacific Ocean twice the size of Texas has more
plastic (mostly from bottled water) than plankton?
So what’s with the bottled water obsession?
Come see for yourself, Monday, July 26, 7-8:30
pm at the Ukiah Players Theatre for a viewing of
“Tapped! The Movie.”
From water mining to making plastic bottles, from
chemicals found in bottled water to bottle dis-
posal, nowhere along the supply line is there a
happy ending. Tapped is an in-depth look at the
disturbing history of bottled water in the United
States and the damage this industry is having on
our planet and our bodies.
Although perhaps tempted to think, “this is just
one more media scare” you owe it to yourself
to find out more. Particularly since it becomes
clear the popularity of bottled water dovetails with
an industry-led campaign to make us doubt the
safety of our tap water. An industry that includes
some of the world’s biggest conglomerates:
Pepsi, Nestle, Coca-Cola and the oil industry.
Because of the largely unregulated and unknown
contents of plastic, bottled water may not be as
“pure” and “healthful” as advertisements would
have us believe, especially since 40% of bottled
water is merely filtered tap water anyway. Some
of the most poignant stories in “Tapped” show the
frightening health risks of PET and Bisphenol-A
(BPA). These two common ingredients in water
bottles have proven in independent studies to
cause cancer, birth defects, obesity and other
horrors.
What can we expect for the future of bottled
water? Filmmaker Stephanie Soechtig hopes
audiences will walk away from her film with a
reminder that we “vote with our dollars,” a true
but easy-to-forget fact. Consumption is a political
act.
Admittedly there is a time and a place for bottled
water, but not in daily life. It’s a matter of chang-
ukiahcoop.com 5
ing habits; avoiding plastic bottles
really isn’t a radical life change. A
reusable stainless steel bottle is “just
as convenient as any other bottle of
water, but at least you know what
you’re drinking,” says Soechtig. (You
could fill them with bulk water from the
Co-op for 39 cents a gallon!)
Soechtig hopes that more and more
people will see bottled water for what it
is: a scam that has become so en-
trenched in our culture that it is hard
to escape. Tapped brings forth many
critical issues surrounding bottled Single-use water bottles polluting lake water
water that need to be addressed and strives to
provoke discussion, debate and reflection.
New! Co-op = Stronger together reusable bags 99¢
I
ntroducing our newest reusable bag!
Strong and easy to load, unload and
carry. Bottom stiffener protects groceries and
makes it easy to clean. Handles allow you to
hang the bag on your shoulder or dangle the
bag at your sides. Bags stand up straight for
easy loading and unloading, and fold easily
for convenient storage. Recyclable, nontoxic
and allergy-free. Bags repel odor, dirt and liq-
uids. Typical cleaning involves a quick shake
out and wipe down of the bottom stiffener.
All bags are machine washable in cold water
(line dry). No shrinkage or fading.
The bags are Verité Certified to ensure
fair labor practices are used in production.
Verité is an independent, nonprofit training
organization created in 1995. Their mission
is to ensure that people worldwide work
under safe, fair and legal working conditions.
They achieve this by working with corpora- Co-op buyer Barbara Murphy with new 99¢ bag.
tions, NGOs, governments and international
institutions. Their experience spans over 70 tise, Verité sets up programs to ensure that
countries and territories. Recognized for their workers around the world have access to the
entrepreneurial approach to problem solving support needed to reshape their lives.
as well as business and workplace exper-
 The Co-op News •July / August 2010
The Co-op in the Community
John Milder Scholarship
by Nehemiah Bear
Co-op Board Member
C
ongratulations to our John Milder Scholarship
recipients William Cronkright, Jamileh Dille and
Gabriel Ray. On May 7 I had the honor of presenting
the awards at the Mendocino College 28th Annual
Scholarship and Awards Ceremony to William and
Gabriel (Jamileh was unable to attend.)
I am not one for pub-
lic speaking, or even
being in public, but it
was very gratifying to
watch the awards giv-
en to many deserving
students by so many
different organiza-
tions and groups.
Watching these stu-
dents receive awards
and seeing they are
truly grateful for these
educational boosts
was heartwarming.
We at the Co-op William Cronkright with Nehemiah Bear.
give gifts annually
to students believed deserving by the Board's Grants
and Donations committee in John Milder's name and
we are very glad to be able to do so. The Co-op
board of directors created the Mendocino College
agricultural scholarship in honor of late board member
John Milder. John’s passion was organic agriculture
and service to our community. Times are tough and
many students have to struggle to make ends meet
at school as well as in life in general. Again, CON-
GRATULATIONS.
On another note, I would like to stress once again
how important cooperation is in all the facets of our
lives. As we are aware, the world seems headed down
the old road to “hell in a handbasket.” To me that
reinforces the need for all of us to help one another
in whatever way we can; economically, neighborly, in
friendship and in cooperation with our community.
One of the ways I try to participate is to shop locally
to support our local businesses and farms. This is
the only way we can really make sure our communi-
ties survive and prosper in these times. Food sources
have become so overtaken by large agribusiness.
Our food comes from so many places far from our
homes that we no longer know where our meat, fish or
produce comes from or what is in it. The only way we
can have any sense of security is to know our provid-
ers and know how our food is grown. This is for those
ukiahcoop.com 6
of us that choose to eat organic foods (I am a vege-
tarian-vegan-hypocrite) and those that choose to eat
nonorganic foods alike. It is for our own lives we need
to do this as well as the lives of our providers. If we
don't support our local farmers and businesses today
the chances are they won't be there tomorrow.
At the same time our local businesses and farmers
need to make sure that their hearts
and intentions are also in the right
place. If we as consumers are
willing to patronize our local stores
and farms these same stores and
farms need to make sure that they
do not use this trend as a means to
screw us. That is where coopera-
tion comes in. We have to treat one
another with respect and honor and Gabriel Ray with Nehemiah
with these come trust and amity.
We can and will make it through healthful foods and products. Our crew is there every
these times (forever the optimist). day to help you make good choices for your lives and
If we treat each person honestly our world.
and fairly we can make this a
community and world we can live This is how Co-ops work, for the good of us all.
in not just survive in. We at the Thanks for listening (well, reading)
Co-op are dedicated to providing
our member-owners and the entire community with
Announcing Co+op, stronger together
As members of NCGA, individual co-ops are stronger
together. Member co-ops are able to provide better
value to members/shoppers through the food they
offer and the impact they have in our communities.
NCGA helps strengthen the grocery co-op community
itself by facilitating co-op to co-op cooperation and
sharing of ideas and best practices. It connects us to
other food co-ops and lets us focus more of our time
on providing greater value to our member-owners,
shoppers and local community.
Over the next several months you’ll notice some changes
to our sales flyers, sales signs and other print materi- The new co+op logo is designed to provide food
als as we integrate a new national co-op logo: Co+op, co-ops across the country with a common identity to
spread the word about all the great things we have to
stronger together.
offer. We want everyone to know that at co-ops, fresh,
And, if you travel to some of the many other food co-ops delicious food is just the beginning. You can nourish
across the country, you’ll likely see it there, too. That’s your family. Discover local foods. Connect with oth-
because our co-op is a member of the National Coopera- ers and help build a strong community. It all comes
tive Grocers Association (NCGA), a co-op that provides together at co-ops. Co+op, stronger together.
business services for over 100 retail food co-ops like
ours.
 The Co-op News • July / August 2010
Eat Local—Anywhere!
How to Eat Local During Your Travels
E
ating locally makes good sense. Whether
you're a dedicated locavore (only eating food
grown or harvested within a certain radius, say 50,
100, or 200 miles) or simply appreciate locally grown
fare, choosing local foods supports small farmers
and your community as well as the environment. Not
that it's a sacrifice: because local food is biodiverse
and grown for taste rather than shipping or industrial
harvesting, it delivers premium flavor, too.
But what happens when you're not local? At home
you may have joined your food co-op and identified
key restaurants that serve local fare. You know when
and where to catch the
farmers market, and maybe
you've even established
relationships with a local
farmer or two. But on the
road, in a new town?
Purchasing local fare (food
and crafts items, too) helps
support the community
you're visiting. At the same
time, you'll likely enjoy the
most healthful, delicious
food available—rather
than the least healthful and tasty, which is often the
case when on the road and eating food that has more
miles on it than you've traveled.
What to look for in your new locale:
Co-ops. Not only is the neighborhood co-op a sure bet
for local produce, baked goods, and other healthful
local fare, it's also a great first stop once you reach
your destination. Patrons and staff are apt to know
where the best food in town can be found
(besides the co-op, of course!). Check the
flyers and bulletin boards, too, for events
in the area.
While you're at the co-op, stock up on
snacks (fresh fruits, bars, veggies, nuts,
beverages), and purchase the ingredients
for any fix-it-yourself meals. Be sure to
check out the deli or food-to-go counter in
lieu of a fast food restaurant. You're also
likely to find a good wine to tuck in that
picnic basket next to the freshly baked
bread and local cheese. For example all
local items at Ukiah Natural Foods Co-op
are designated on the signage. (Remem-
ber to stop by the co-op before you leave
town, too, to stock up for the next leg of your trip.)
Local farms. Tour a local farm, and/or harvest your
own fruit at a U-Pick farm. This is a great way to
spend half a day of your trip. You'll get to know a lo-
cal farmer, experience the environment, and harvest
your own produce—most often berries or other fruits
that you can pick and purchase by the pint or bushel.
Taste a half dozen varieties of apples or pears (or
whatever's in season) before you go home.
Farmers markets and farm stands. Discover the com-
munity's bounty, including produce, baked goods,
canned goods, and even craft items. Markets and
stands are often lively social
gatherings too, where you can
meet interesting people from
the community you're traveling
through.
Wineries and breweries. Some
local producers offer tours of
their facilities, complete with
taste testing. Seek local bak-
ers, cheesemakers, and other
food artisans while you're in
the area, too.
Restaurants serving local fare.
Eating at a generic restaurant you can find elsewhere
(everywhere, for that matter) is easy, but not neces-
sarily much fun. Seek out restaurants that serve
"authentic" food that's been grown, harvested, and
cooked by local folks. Eating locally includes the fun
of asking around when you get there and the seren-
dipity of running across roadside farm stands and
side-street cafes serving up local cuisine. But it's also
a good idea to arrive with some solid possibilities in
hand for local foods. Here are some groups that can
ukiahcoop.com 7
help you identify great sources. Investigate when
you're in the planning stages, or get online at your
destination.
•Eat Well Guide. Simply type in your zip code (or
state) and this site will tell you the farms, bakeries,
creameries, farmers markets, restaurants that serve
local foods, food co-ops, CSAs, U-pick farms and
farm stands in the area. A traveling locavore can even
plan a trip by entering starting and ending locations.
http://www.eatwellguide.org/i.php?pd=Home
•The USDA lists farmers markets online. And it's
more likely than ever that you'll be able to visit one in
your travels. In 1994, the USDA tallied 1,755 farm-
ers markets operating in the US; in 2008 they totaled
4,685. Search according to city and state, and the
site will provide locations and hours. http://apps.ams.
usda.gov/FarmersMarkets/
•Local Harvest also provides a listing of Farmers
Markets, as well as CSAs, restaurants serving "real
food," and co-ops. You can search for local sources
by state or zip code. http://www.localharvest.org/
farmers-markets/
Good, authentic food—local food—enriches most any
experience, travel included. And think of the vaca-
tion memories you'll create—like your cherry stained
fingers from the day you picked your own dessert and
your first taste of prizewinning huckleberry pie. You
may even forge some new friendships at the local co-
op or farm stand.
Did you
kn o
w
?
Hemp History Week 2010
Nearly 200 events in 32 states
helped create new legislative
support for hemp farming in
the US. H.R. 1866 now has
25 congressional co-sponsors
as of press time.
-hemphistoryweek.com
 The Co-op News •July / August 2010
Pack a
Perfect Picnic
Recipes for a moveable feast
by Joan Griswold
Outreach Manager
W
hether your summer plans take you to
a concert in the park at Todd Grove,
Lake Mendocino or the Coast one thing’s almost
certain. You probably will have something to eat.
Either for a family reunion or a date for “just the two
of you” picnics require you to plan and then pack.
There are new trends in outdoor eating of late. Fla-
vors are lighter and brighter; standard picnic fare is
reinvented. Gone are the mayonnaise laden salads
and heavy meals.
Lighter meals may be based on a spread of ap-
petizers like crunchy french bread, some great
local cheeses and a couple of terrific spreads and
roasted olives. Salads of seasonal produce that
hold well at room temperature offer inspiration for
delicious outdoor fare.
Folks are rethinking picnic ware, too. Reusable
earth-friendly options are taking center stage in
bamboo, stainless steel and BPA free containers in
bright colors and whimsical patterns. Cloth napkins
create a more elegant feel and come in picnic-
friendly palettes. And all of them are easy to find in
the housewares section at the Co-op.
ukiahcoop.com 8
Roasted Olives
I’ve made this recipe many times and
it always works. Olives travel well and
are a great savory accent to a variety
of foods.
Ingredients
2 cups mixed green and black olives
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1 teaspoon finely grated orange zest
Roasted Red Pepper and White Bean Spread 1 tablespoon chopped flat-leaf parsley
1/2 teaspoon coarsely chopped rosemary
Ingredients
1 red pepper
Directions
2 cloves garlic, peeled and minced
Preheat the oven to 450°. On a small baking
1 - 15 oz. can cannellini or Great Northern beans,
sheet, toss the olives, olive oil, garlic, oregano,
drained and rinsed
fennel seeds, crushed red pepper, salt and
3 tablespoons freshly chopped parsley
black pepper.
2 tablespoons lemon juice
1/2 teaspoon salt
Roast until sizzling, about 15 minutes. Transfer
1/4 teaspoon pepper
the olives to a bowl and toss with the orange
zest, parsley and rosemary. Serve warm or at
Directions
room temperature.
If you have a gas burner place the pepper over
the flame, using tongs to turn until blackened all
Adapted from foodandwine.com
over. Otherwise place pepper on a baking sheet
under the broiler, turning frequently until the skin
is blackened all over. Place in a paper bag and
then close, or put in under a kitchen towel. Let
cool five minutes. Remove charred skin and
remove seeds.
Combine pepper, garlic, beans, lemon juice salt
and pepper and process until smooth in food pro-
cessor or blender. Add the chopped parsley and
combine for 30 seconds. Use as a spread on
artisanal bread or crackers. Makes 1 1/2 cups.
 The Co-op News • July / August 2010
Raw Beet & Carrot with Toasted Pepitos
The natural sugars in the beets and carrots
make this a delicious recipe. If the pros-
pect of red beet juice staining your hands is
daunting, you can substitute yellow beets.
Ingredients
2 medium carrots
3 medium beets
1⁄4 cup olive oil
2 tablespoons lemon juice
1⁄4 cup pepitas (pumpkin seeds)
1⁄2 teaspoon salt
Directions
Toast the pepitas in a heavy skillet turning
frequently until lightly browned.
Grate the carrots and beets using a food
processor or grater. Toss the beets, pepi-
tas, lemon juice, olive oil and salt. May be
served at room temperature.
Eggplant Caviar
This is a great spread that keeps well using
the seasons freshest produce. Even non-
eggplant lovers will be converted!
Ingredients
2 small eggplant
4 garlic cloves, peeled, slivered
salt and black pepper to taste
3 teaspoons soy sauce
1/4 cup olive oil
1 diced medium tomato
ukiahcoop.com 9
1/4 cup currants
1/4 cup toasted slivered almonds
Chopped Italian parsley
Directions
Cut eggplants in half lengthwise and cut sev-
eral slits in the flesh. Insert garlic slivers and
bake for 1 hour at 350˚.
After eggplants have cooled, gently squeeze
to get rid of excess water. Scoop flesh into a
mixing bowl and mash with a fork.
Stir in soy sauce, olive oil, chopped tomato Directions
and currants. Season to taste with salt and Mix gently tomato, cheese, onion and basil in
a medium bowl.
pepper. Refrigerate overnight to meld fla-
vors.
Whisk oil and vinegar together. Pour over
tomato mixture. Season to taste with salt and
Just before serving stir in the almonds and
chopped parsley. pepper.
Sweet Endings
What could be simpler than seasonal fruit to top
off your picnic? Watermelon, berries, ripe peach-
es and apricots are easy to serve and say “sum-
mer” in a way nothing else can.
Caprese Salad
Sliced red onions are used in this great go-to
Italian summer salad. Who needs lettuce
when fresh tomatoes beckon?
Ingredients
4 cups red, yellow and orange tomatoes,
cut into chunks
1/2 pound fresh mozzarella cheese, torn into
small pieces
1/4 cup thinly sliced red onion
1 bunch fresh basil leaves, torn into pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
 The Co-op News •July / August 2010 ukiahcoop.com 10

Co-ops Work
The Co-op Had a Healthy First Quarter
By Anne Wright
Accounting Manager
over the last 5 years, resulting in lower gross Depreciation and Marketing are within budget.

W
e’re happy to
report the highest
sales increase we’ve seen
in a while! First quarter
sales were $2,660,505; a
10.83% increase over first
quarter 2009. We estimated the sales budget at
a cautious 3% growth this year and we are de-
lighted to exceed it – thanks to all our member/
owners and customers. The chart on the next
page shows the comparison between 2009 and
2010 sales:
An average of 967 customers per day spent on
average $30.93. 74% of our sales were to mem-
ber/owners, and 66% of our sales were organic
products. Member/owners received $95,994
back in register discounts during the first quar-
ter. That averages to a discount of $26.65 per
member for the quarter or a 4.87% return. If you
purchased a $10 share during the quarter, the
return drops to 3.05%.
The cost-of-goods-sold for first quarter is
64.54% of sales – an increase of .41% over
2009 year end. There is a trend of increasing
cost of goods since 2007. Along with this in-
crease, the amount returned to members in dis-
counts has risen almost a full percentage point
margins for the store expenses. Governance expenses exceed the budget;
After deducting the cost-of-goods-sold and the we spent a whopping $12,452 in membership
member/owner discounts, the first quarter mar- expenses, $9336 of which was for the board
gin drops to 31.85%. Out of that 31.85% store election process. We do expect this expense to
margin we pay the following expenses: level out by year’s end.
Operating and Administration expenses are
Labor expense is under budget. Labor expens- slightly over budget.
es total $565,483 or 21.25% of gross sales. The Total Store Operating Expenses total $742,876
wage and hiring freezes from 2009 have been or 27.92%, just under budget of 28.64%.
lifted. We are still watching expenses carefully
here as labor is our largest expense and, at the After income taxes, the Co-op achieved a net
same time, we recognize our staff is also an as- profit of $75,837 or 2.85% of gross sales for
set to the store and we don’t want to cut in this the first quarter of the year. This is certainly an
area unless it is absolutely necessary. improvement over first quarter of last year when
Occupancy Expense – Slightly over budget. We the first quarter financials showed a loss of
have been doing quite a bit of repair and main- $361,444.
tenance which includes fixing the hole in the
parking lot and finishing the painting in the store. Throughout the 2009 remodel and into this year,
our balance sheet has remained financially
Income Statement - January 1 - March 31, 2010
Current QTR Previous QTR
1/1/10 1/1/09
3/31/10 Ratio 3/31/09 Ratio
INCOME
Store Sales 2,660,505 100.00% 2,400,602 100.00%
Less: Cost of Goods Sold 1,717,027 64.54% 1,578,535 65.76%
= Gross Margin on Sales 943,478 35.46% 822,067 34.24%
Less: Member Discounts 95,994 3.61% 87,960 3.66%
= Gross Margin Store Ops 847,484 31.85% 734,107 30.58%

know?

you
EXPENSES
Labor Expense 565,483 21.25% 606,197 25.25%
Occupancy Expense 50,252 1.89% 41,968 1.75%
Did

66% of Co-op Depreciation Expense 27,453 1.03% 358,640 14.94%

sales are from Marketing Expense 19,847 0.75% 26,296 1.10%
Governance Expense 13,146 0.49% 8,101 0.34%
organic products. Operating Expense 41,575 1.56% 38,743 1.61%
Administrative Expense 25,120 0.94% 25,714 1.07%
Member-owners Total Operating Expenses 742,876 27.92% 1,105,659 46.06%
Net Savings from Store Ops 104,608 3.93% (371,551) -15.48%
are responsible for Plus: Other Income 1,897 0.07% 10,304 0.43%
74% of Co-op Less: Other Expense 0 0.00% 197 0.01%
Earnings Before Income Tax 106,505 4.00% (361,444) -15.06%
sales. Income Tax Expense 30,668 1.15% 0 0.00%
Net Savings (Loss) 75,837 2.85% (361,444) -15.06%
 The Co-op News • July / August 2010
2010/2090 Monthly Sales Comparisons
1,050,000
1,025,000
1,000,000
975,000
950,000
925,000
900,000
875,000
850,000
825,000
800,000
775,000
750,000
725,000
700,000
675,000
650,000
Jan March May July Sept
healthy, due to our lack of debt. The Co-op
owns the building that we are housed in and in-
curred no debt during the recent remodel. Cur-
rent ratio of assets to liabilities shows us having
$5.19 in assets to every dollar of liabilities. The
co-op’s debt is .14 cents to every dollar of equity.
Your Co-op Kitchen
Summer Food Safety
F
ood safety is important, but never more so than
in the summer when picnics and at-home grilling
can increase the odds of food-borne illness. Each
year in the U.S. alone, there are about 76 million cas-
es of food-borne diseases—325,000 of which result
in hospitalizations and 5,000 of which are fatal. But
before you slam shut the picnic basket, take comfort
in the fact there’s plenty you can do about food safety
just by practicing a few safe food prep and cooking
tips. Here’s what you need to know to minimize the
likelihood that food-borne pathogens will show up at
your next meal.
Of course, wash your hands and food prep area be-
fore you start cooking. Although said over and over,
this is the first line of defense for food safety.
Cook food in enough time so food can cool thoroughly.
Chill in shallow containers vs. large bowls to allow the
core temperature to cool more quickly. Keep foods
like poultry, meat, fish, eggs and salads at 40 degrees.
Don’t partially grill meat or poultry to use later. Once
you begin, cook until completely done to assure bacte-
ria are destroyed.
ukiahcoop.com 11
Balance Sheet - March 31, 2010
Over /
Assets: at 3/31/10 at 3/31/09 Under
Current assets 2,506,014 2,042,754 463,260
Fixed assets 1,488,526 1,281,283 207,243
Other assets 51,875 40,805 11,070
Total assets: 4,046,414 3,364,842 681,572
Liabilities:
Current liabilities 482,586 401,524 81,062
Members equity
Member A & B shares 713,105 649,935 63,170
Retained earnings 2,774,887 2,674,826 100,061
2009 YTD net savings (loss) 75,837 (361,269) 437,105
2010
Total liabilities & 4,046,414 3,365,017 681,397
Nov Member Equity
Owning our building helps keep our prices lower In conclusion, given the unexpected sales in-
than other co-ops who expanded and took on crease, the return to a profitable status and our
large debts to do so. Our prices run a good 3% non-existent debt, we are feeling pretty optimistic
lower than most other co-ops. Our low debt en- about the start of this year!
ables us to continue to plan to bring new services
to our co-op this year.
cinogenic. To minimize the dangers, you’ll want
to prevent charring your foods. Here’s how:
•Marinate your foods. The acidity of marinades
helps prevent HAAs from forming. Avoid sugary
glazes, though, which promote charring. (If you
can’t resist, baste at the end of grilling time.) Mari-
nate food in the refrigerator, not on the counter.
And never defrost food at room temperature. Thaw
Make sure to carry
it in the refrigerator, or in cold water, or in the micro-
coolers in the car
wave. (If thawed in the microwave or water, cook
vs the trunk to keep
promptly.) And make sure that meat and poultry is
the food from heat-
thawed thoroughly, so it’ll cook evenly.
ing up. Also, use a
separate cooler for
• Choose lean cuts of meat, and trim excess fat from
drinks. Drink cool-
the outer edges of meats and the skin from poultry.
ers are open-and-
shut more often
• Let flames die down before cooking, and arrange
and lose their
food in center of grill—with coals around the perime-
efficiency. Make
ter—to prevent flames from touching foods.
sure that any uncooked meat
or poultry is stored on the bottom of the cooler so ac-
• Cut off blackened portions of your food.
cidental leaks can’t drip on the rest of the food.
• Cook on medium rather than high temperatures,
If there isn’t a safe source of water, bring from home
and, if cooking with wood, choose hardwoods rather
for drinking and clean up. Or pack clean wet towels
than softwoods, which burn at higher temperatures.
for cleaning hands and surfaces. Cross contamination
With just a few precautions you can make sure your
from food prep, grilling and serving food is the major
outdoor picnics and barbecues aren’t only safe but
source of food-borne illnesses.
fun! Enjoy a summer of dining outdoors!
Special Safe-Grilling Tips:
Studies have found that PAHs and HAAs, two ingredi-
ents created because of grease flare-ups, can be car-
 The Co-op News •July / August 2010 ukiahcoop.com 12

Words on Wellness
Kid at Heart
by Mike Tilander
Wellness Manager
the brain and heart would suffer from a com-
The International
L
promised liver.
ast Christmas my wife and I
went back home to north-
ern Minnesota for two weeks. It
I think that saying has never been more true
than it is now. Our livers are under siege
Co-op Principles
was fun spending the holidays from pollutants, chemicals, pharmaceuti-
with our daughter, son-in-law cals and the stresses of modern living. We

1
and wonderful grandchildren Bai- need to do anything we can to take some
ley and Elizabeth. The morning of the load off this amazing organ shown to Voluntary & Open
after our arrival it was snowing improve a person’s general health and well- Membership
and I took the grandkids sledding being. Our liver’s tightly folded screens (that
when unfolded would stretch the length of a

2 Member Control
and it was pure magic. The de-
light in their voices as they came football field) capture, collect and store toxins Democratic
whistling down the hill was joyous. A couple of times I that can do us harm.
came down the hill with my granddaughter on my back
and we would wipe out in a snowbank and then burst Research shows there are herbs, nutrients and

into laughter. The experiences of that special morning
evoked many fond memories of my youth growing up
in the frozen tundra. Christmas day was special be-
ing with the kids and it snowed all-day long. The next
3 Participation
Member Economic
antioxidants that can help increase bile flow which
flush out this intricate meshed screening. Milk thistle
has been proven to be a powerful liver aid shown to
increase bile flow and displays strong antioxidative

4 Independence
activity. Picrorhiza Kurroa is another herb that has
morning the snow buried everything under 15 inches
of fresh snow. My wife, kids and I built a snow fort in been shown to exhibit great benefits to our livers. Our Autonomy &
the yard and we had plenty of the livers produce a powerful
white stuff to work with. purgative called glutathione

5 & Information
reductase that research is
One morning I drove out on the showing can be increased Education, Training
ice road to a cross-country ski trail by ingesting N-Acetyl
some of the locals developed and Cysteine. NAC has been
proven to be a precursor

6 Among Co-ops
was hiking along through the woods
and met a guy skiing. He asked if I that enables our livers to Cooperation
noticed the lone wolf tracks on the make more glutathione
trail and I said for sure that I had. reductase.
He showed me a spot on the trail

7 the Community
Concern for
close to where we met that wolves The Co-op’s wellness
had taken down a big buck a few department has an exten-
days before. He came along shortly sive liver health section that
after the kill and he said the deer includes individual herbs for
must have put up quite a battle with liver health and broad-spec-
his attackers. trum liver cleanses. The delivery systems vary from
bulk, capsule, tablet and liquid. HealthForce Nutrition-
Every night after about 10:00 I would drive the icy als Liver Rescue 4+ is one the best broad spectrum
road to the ski trail in the deep woods. It was the dark liver cleanses we carry. Natures Secret Liver Cleanse,

Our Core Values

of the moon when I was there and with only the stars
to light my way. Words cannot adequately describe
the feeling of being in below zero temperatures in
the deep wilderness running with the wolves once
again. Besides, and my wife can vouch for this, most
of my relatives, friends, and locals think I might be a
bit “touched” to be out there in the dead of night in
subzero temperatures.
You may have heard the adage that if you take care of
your liver it will take care of you! Some older cultures
viewed the liver as the seat of life and in many ways
more important than the brain and heart. They thought
Enzymatic Therapy’s Liver Cleanse, Herbs, Liver
Tonic, Source Naturals Liver Guard and MRM’s Liver
X are all superb choices for supporting liver health.
I am truly a kid at heart because I enjoyed playing in
the snow as much as my grandkids last winter. My • Integrity
wife Kathy is also very much a kid at heart as well. • Quality Food & Goods
She was out shoveling everyone’s driveways and
sidewalks and flopping on her back and making snow • Customer Service
angels in people’s yards. I go back there every winter • Community Involvement
but she doesn’t have any interest in running with the
wolves in the frozen woods with me. Remember she’s & Leadership
part of that group of folks that thinks I am slightly • Prosperity
“touched” for doing that!
 The Co-op News • July / August 2010 ukiahcoop.com 13

Keeping Your Animals Healthy

Natural Pet Care
as carnivores and are not efficient at digest-
ing plant materials as their source of protein.
Look for pure meat proteins rather than pro-
cessed meats and byproducts (meat meal is
a good protein source).
•Look for whole grains, but make sure they
are not the main ingredient. Grains provide
energy, but are sometimes used as inexpen-
sive filler.
•Consider supplements for your pet's particular needs.
There are special supplements for young pets and
old, pregnant pets and pets with specific ailments.
Glucosamine chondroitin might be useful for a pet with
arthritis, for example, while zinc, selenium and saw
palmetto might be perfect if you're concerned about
your pet's prostate health. Other useful supplements
include antioxidants, probiotics, and omega 3 fatty
acids. Some pet foods are fortified with supplements,
but most can be given separately, too.

Photo by Anderton Leaf Photography
•Avoid plant and animal "byproducts," •Some pet owners like to supplement pet foods with
hydrogenated oils, high fructose corn syrup fresh cooked vegetables, grains, and meats from their
and other sugars, steroids, fillers, sodium, own kitch-
artificial flavors and additives, and chemi- ens to pro-
cal preservatives like ethoxyquin, BHA and vide good
BHT. Look for natural preservatives like variety and
vitamins E and C. nutrition.

T
hanks to all of you who attended “Pawz at the
Co-op.” It’s clear that Co-op member-owners
and shoppers care deeply about their animals. We
thought we’d follow up with some pointers we learned
about keeping the critters in your life healthy.
Peak Pet Health—Naturally
Taking good care of your pet is a lot like taking good
care of yourself—it's best done with the help of a like-
minded healthcare practitioner and natural, healthful
everyday choices.
Your pet's needs are very individual, so finding a good
veterinarian is an important step. As well as a full
physical every year (more often for younger pets or
those with special needs), you'll want to talk with the
Keep in
•Keep in mind that words like "natural" and "premium" mind,
don't mean much on pet food labels (or people-food though,
labels, for that matter), as these words are not indus- that not all
try defined or regulated. With well-defined standards human food
set by the USDA, organic pet foods contain no anti- is good for pet
biotics, pesticides, hormones, preservatives, artificial consumption.
ingredients, or genetically modified ingredients.
You'll also want to
•Look to see the food will provide your pet with watch for recalls of
enough nutrition—including vitamins and minerals, pet foods. Two places
and the right amount of fats—based on his size, age, to find recall informa-
and how much food he'll be consuming. "Complete tion are:
and balanced" means the food meets nutritional
requirements set by the Association of American Feed
Control Officials and the FDA.
Continued on page 14

Ukiah Natural Foods Co-op Board of Directors

vet about vaccinations and other preventive mea-
sures, food and supplement choices, and grooming.
You may also want to explore homeopathy, herbal
remedies, and other holistic care options. Top row:
President Clifford Paulin
Nutrition and Supplements Vice Pres Adam Gaska
Choose wholesome food for your pet (the Co-op has Treasurer George Gibbs VI
a number of brands designed for optimum pet health.) Secretary Jacquie Lee
Eating unhealthy food can cause inflammation and al-
Bottom row:
lergies, intestinal problems, skin disorders, kidney and
liver problems, cancers, and other chronic disease. Terry Nieves
Pet food recalls have resulted in more people reading Nehemiah Bear
pet food labels—an important skill for a pet owner. Joe Wildman
Lorena Calvo-Evans
Here's what to look for:
•The first ingredient on the label is the product's main
ingredient. For most pets, this should be a high quality
meat source like beef, chicken, turkey or lamb. While
some pet owners have raised vegetarian animals,
most experts agree that cats and dogs, at least, thrive
 The Co-op News •July / August 2010 ukiahcoop.com 14

Marlene Top
9 1. Spring Rolls Skin
Shirt Leader Marlene Salgado
describes her eating style: I pretty
much eat everything. The only
thing I’ve eliminated from my diet is
meat.
They are great; really easy to use and you
can roll just about anything. I like veggie
but for something fun a little lunch meat with
sour cream and the kids go nuts for them.
2. Soy Vary Very Very Teriyaki Sauce
Great marinade for chicken - oven bake or
great on the BBQ.
3. Jo-sef Vanilla Animal Crackers
They taste great and are gluten-free. We
have many products that are gluten free
which is wonderful.
4. Luna Bars White Chocolate Macadamia
I love having a snack with a banana when
I’m on my 15 minute break. It gives me that
energy I need.
5. Muir Glen Organic Pasta Sauces
I don’t have much time to make my own
sauces. I tried several of them and enjoy!
6. Natural Value 100% Organic Wheat Pasta
I love the wheat spaghetti - better flavor
than the regular pasta. Add some French
bread and salad and it tastes like you spent
hours with cooking.
7. Aloha Bay Candles
Because these candles smell wonderful and
burn nicely. Well worth the money for all of
our candle-burning people.
8. Back to Nature Organic Crackers
White Cheddar Flax is my favorite! Great
for snacking with cheese, a glass of nice red
wine and grapes.
9. We have a little something for everyone
to enjoy. Because the more you shop the
more you find everything you could need.

Continued from page 13

•The American Veterinary Medical Association's
webpage of recalls and alerts: http://www.avma.org/
petfoodsafety/recalls/default.asp
Remedies and Grooming
There are natural pet care remedies for everything
from anxiety and arthritis to bad breath and ear prob-
lems at the Co-op. Pet homeopathic remedies are
one choice. Herbs are another. And there are plenty of
natural, healthful grooming options, too.
You'll want to avoid toxic shampoos, like those with
chemical pesticides designed to repel fleas and ticks.
Instead try a safe, nontoxic shampoo (“Buddy Wash”
instead. Or discuss adding a little garlic or brewer's
yeast to your pet's meal.
If your pet has dry skin, simple home remedies such
as humidifying the air can help. And again, look to
supplements: adding an omega 3 fatty acid or flax oil
to your pet's diet might provide amazing relief. Your
vet can tell you what's safe, in what amounts.
To keep your pet's ears healthy, clean them regularly.
If you're battling mites, talk with your vet about using a
mixture of almond or olive oil and vitamin E. Also ask
about green tea, which is also a gentle astringent for
moisture-prone ears.

Photo by Anderton Leaf Photography

available at the Co-op is a good example.) If you like,
you can add appropriate essential oils (like rosemary
for fleas) to the soap, but check with your vet first to
determine amounts and to make sure the oil you've
chosen is safe for your pet.
Be sure to use biodegradable kitty litter. Clay litters
aren't biodegradable, but there are plenty of natural,
eco-friendly alternatives. Some are made of corn or
wheat, others of shredded pine and/or old newspaper.

For added flea control, regularly vacuum and dust It's fun to find natural ways to pamper your pet, too—
at home, and wash your pet's bedding in hot water. with healthful treats and safe toys, for example. Like
Comb your pet with nontoxic, natural flea powders; you, your pet will thrive on natural TLC.
there are many herbal options available (or use an
herbal flea colar). Ask your vet about dabbing a nylon
collar with essential oils like eucalyptus and rosemary
The Co-op News • July / August 2010 ukiahcoop.com 15

Co-op member-to-member
Misc. Services
Alden Tech & Design
Computer Consulting/Web Design, 462-3446
These Co-op member-owners offer discounts to other member-owners! If you’d like to include your business in
the directory, contact marketing at the Co-op at 462-4778 ext 115. Alliance Auto Service
Note, a listing in the Member-to-Member directory does not imply a Co-op endorsement. 213 S. Main St., 462.4432

Health & Wellness All Ears Computing, Marc Levine

Massage marc@allearsaudio.com, 463-1885
Acorn Whole Being Health, Alan Sunbeam, L. Ac.
ukiahacupuncture.com, 354-2665 Deborah Pruitt, Ph.D.
Amy (Dhanya) Henklein, LMT, ABP
Asian Bodywork, Shiatsu, Thai Strategic planning & group facilitation
Birthing Support, Chiah Rose Rodriques groupalchemy.net, 456-0654
525 S. Main St., Ukiah, 972-0897
madroneberrypicker@gmail.com, 489-6029
Heather Schick
Kate Nachtwey, CMT
Candice Romanow Horizon Investment Group, 459-0200
Jin Shin Jyutsu/Massage Therapy/Pregnancy
Licensed Acupuncturist & Chinese Herbalist Free consultation/plan for socially responsible investing
jsjbodyharmony.com, 489-1064
healing-pathways.com, 480-9021
Howard Egan, Realtor ReMax Full Spectrum
Mary-Margaret Mastin, AHMT
Christine Miller, D.C. hegan@sonic.net, 272-2500
Polarity & Structural Balancing, 621-1401
Low Intensive Laser Therapy, Chiropractor
101 W. Church St, Ukiah, 462-2230 Paulownia Tree Company, ZoeAnna Thies
Mike Roberts dragontrees.com, 485-6277
Massage Therapist, 621-4321
Inner Harmony, Casey Eldredge
Colon Hydrotherapy Photography Ron Greystar
Nan Tylicki, LMT rongreystar.com, 456-9099
colontherapyukiah.com, 972-0692
390 W. Stephenson, Ukiah, 463-0680
J. Robert Ortega, D.D.S. Political Landscapers, Joe Louis Wildman
1377 S. Dora St., Ukiah
Therapy joelouis@pacific.net, 367-0910
mendosmiles.com, 462-3875
Dennis Miller, MFT Raw Chef Christina Basor
462-3228 Classes, Special occasion desserts & more! 489-3600
Luna Hart, HHC
Holistic Health Consultant
Divora Stern, LCSW Raw Food Chef & Consultant, Tonya Thurman
hartofhealth.com, 354-4731
Energy psychology, emotional freedom technique, thurmanfamily@mac.com, 272-7275
theta healing biofeedback, 354-9911
Philo School of Herbal Energetics
Mary Pat Palmer, AHG, ATR Real Estate Appraiser, John Rensen
Gail Shahbaghlian, MFT jdrensen@pacific.net, 743-1210
herbalenergetics.com, 895-3007
518 S. School Street, Ukiah, 462-6575
Six Rivers Optical, Aura Gross Redwood Home Inventory & Organizing
Hypnotherapy & Energy Healing Sheila Leighton, 895-3735
725 S. Dora St., Ukiah
Julia Velazquez-Contreras
sixroptical@hotmail.com, 462-1310
RegenerationalHealing.com, 357-0294 Salon 309
Sharon Stewart 468-7979
JoAnn Lovascio
Nutrition Counseling, Weightloss & Diabetes
Core Energetics, Somatic Psychology, Shoefly & Sox
alpha0172@gmail.com, 367-0172
& Body Mind Awareness, 367-3946 463-6933
Tai Chi, Qi Gong, Meditation & Martial Arts
Kathleen MacGregor Tara Moratti, Coldwell Banker Mendo Realty, Inc.
awesomeargos.com, 485-1198
Counseling, processcoaching.com Office 459-5389 ext. 109, Cell 367-0389
kathleen@healingtowholeness.com, 391-8569
Ten Moons Birth & Family Services
Tech Support (Mac), Sirius Mac Solutions
Lisa Rawson, 467-9242
Reiki Energy Healing, Bonnie Barker jeff@siriusmac.net, 237-2597
blbarker@earthlink.net, 413.7004
Yoga Mendocino
Theta Mind
yogamendocino.org, 462-2580
Terry Kennedy LCSW Thetahealer, Dog Trainer & Animal Communicator
Specializing in Voice Dialogue-Jungian model & thetamindthetahealing.com, 895-9129
non-dual approach to consciousness, 467-1362
 Co-op Calendar
July
Thursday, July 1
Sale: 10% off Fresh Chicken & Tofu!
Kick-off your 4th of July weekend with a
BBQ at the Co-op! Laura & Darin Smith
top off a bright summer day with blue-
grass tunes!
Member Appreciation Discount
Co-op member-owners, your third quar-
ter member appreciation discount is
available starting July 1st. You have until Sunday, August 1 Don’t miss this free, fun & informative
September 30 to use it!
Co-op Art Wall
Vernida Brown is a painter and 3-D artist
and will share paintings with an interior
content.
Sunday, July 4
Happy 4th of July!
The Co-op will be closed for the holiday!
Monday, July 19
Co-op Board Meeting
6 p.m. 413 N. State St.
All members are invited to attend. For a
copy of the meeting agenda, go to
ukiahcoop.com.
Monday, July 26
“TAPPED! The Movie”
7 - 8:30 p.m. 1041 Low Gap Rd.
Ukiah Players Theatre
If you care about your health, children
and environment you’ll want to see this
film about the true cost of plastic bottled
water! Take Action.
August
New Co-op Art Wall
Artist Lynda Hasset shares the freshness
and fluidity of watercolors!
Saturday, August 14
Sale: 10% off Everything in the Store!
Just in time to stock up for back to
school.Open 8 am to 6 pm. ukiahcoop.com.
Monday, August 16
Co-op Board Meeting
6 p.m. 413 N. State St.
All members are invited to attend. For
a copy of the meeting agenda, go to
ukiahcoop.com.
September
Thursday , September 9
Sale! 10% off Health & Beauty Products
Care for yourself so you can care for
others! Live music with Jason Argos.
Sunday, September 19
Children’s Health Fair - FREE!
10 a.m. - 3 p.m. 1640 S. State St.
Alex Rorabaugh Center &
Grace Hudson Elementary School
community event!
Monday, September 20
Co-op Board Meeting
6 p.m. 413 N. State St.
All members are invited to attend. For a
copy of the meeting agenda, go to
Every Sunday is
Senior Sunday at the Co-op!
All Co-op member-owners 65
and over receive an additional
2% discount every Sunday.

New art at the Co-op!

Have you noticed? Beautiful herbs and spices
and color-drenched flowers adorn the north and
west walls above Wellness and HABA. On the
formerly bare southern wall you’ll find vibrant
grapes and golden hops. New art installed at
the co-op over the last several months is intro-
ducing color like never before!

The work is by Brian & Daphne Alexander of Redwood Valley

Daphne is a life-long professional artist. Her ceramic sculptures have been shown in gal-
leries and museums throughout California. Her husband, Brian, works for the Co-op as
Information Systems Manager and likes to play with PhotoShop in his spare time.

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