November / December 2010

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

“In seed time learn, in harvest teach,

in winter enjoy.” -William Blake
Inside this issue:
Year in Review............................... 2
Holiday Happenings..................... 3
Co-op Class: Vegan Thanksgiving.... 4
Gift Ideas from the Co-op........... 5
Fresh & In Season......................... 6
Your Holiday Table....................... 7
Local Heros................................... 8
Defining Organic Body Care...... 10
Co-op Calendar........................... 12

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 •November / December 2010 ukiahcoop.com 2

Greetings from the General Manager

Great year at the Co-op!
A natural foods cooperative
By Lori Rosenberg
since 1976
General Manager
721 South State Street •Tips from the Espresso Bar go to local

T
nonprofit organizations
Ukiah, CA 95482
he holiday season is here and •Partnered with Barra Winery on wine
707-462-4778 • www.ukiahcoop.com cork recycling program “Re-Cork”
it is hard to believe that another
email: UNF@ukiahcoop.com year will pass us by soon. It is the •Two Directors took part in a board
season for giving thanks and time training in Portland, Oregon
Store Hours to celebrate with family and friends. •Board and management joined in an
The Co-op offers a great variety of all-day strategic planning session
Mon–Fri.....8–8 p.m. •Refueling station for “Bike to Work Day”
unique gifts, foods and wine to add
Sat.....8–6 p.m. to your holiday sharing. Our staff •Sent out over 250 new member-owner
Sun...10–6 p.m. really enjoys ordering all the spe- surveys
cialty items for the holidays and we •Commitment to our local farmers and
do hope that you enjoy them! vendors
UNF Management •Bring Your Own Bag campaign – re
This year the Co-op has been involved in many fun duced aper grocery bag use by 10,000
General Manager things and I would like to share those successes with bags monthly
Lori Rosenberg •Annual membership meeting with guest speaker
you. These are just the highlights!
Finance •Donated $865 from the bag charges to “The Stuart Moody from Green Sangha on bag reuse.
Anne Wright National Wildlife Federation” •Local musicians play in the store and local artists
•Free community showing of “Tapped” the movie display their artwork monthly
Front End
Lodie DeAlba •Offered educational classes to members and the •Our first pet event, “Pawz at the Co-op.”
community
Grocery •Raised and donated $6,148 to the “Haiti Emergency Your continued support of our great Co-op is what sets
Babs Verenis us apart from other businesses. Every little bit we do in
Relief Fund”
Human Resources & Operations •Twenty seven local schools signed up for our our community will continue to help build better sustain-
Susan Winter annual “Give Back to Schools Week” and received ability now and in the future.
Information Technology a combined $11,010
Brian Alexander •Daily food donations to Plowshares Happy holidays to you and again thanks so much for
•We employ over 75 staff members that receive fair your continued support, which has built the foundation
Marketing & Outreach of our trusted, cooperative marketplace providing for
Joan Griswold wages and great benefits
•600 plus “Facebook Friends” – Become one today! our diverse community.
Produce •Educational E-newsletter and action alerts
Libee Uhuru •Focused on customer service through training In Cooperation,
Wellness classes given to staff. Lori Rosenberg
Mike Tilander •Completed the interior face-lift for store’s north side General Manager
with new colors, art, signage and new energy- ef
ficient lighting throughout the store

Co-op News
Editor / Layout
Joan Griswold / outreach@ukiahcoop.com
Contributors
Lori Rosenberg, Holly Riggs and George Gibbs
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 • November / December 2010 ukiahcoop.com 3

Holiday Happening
s at the Co-op
Co-op Class w taking orders!
o

Vegan
n
W
e’re
Thanksgiving
Thanksgiving
with Maddy Avena
Turkeys Fresh, Certified Organic
Monday,
November 8 Diestel Heidi Hens
6–7:30 p.m. Fresh, Sonoma County *Available in 12-16 lb or 16-20 lb
(no guarantee of exact sizes)
in the Co-op Espresso Bar
Delicious, creative holiday
Willie Bird Turkeys Price to be announced
dishes that are meat, dairy Free range, no antibiotics, no hormones
and egg free!
*Order in 2 lb increments from 14-30 lb
(no guarantee of exact sizes) Wh
last ile sup
$2.99 Per Pound - p
by t call or lies
o pl
ac stop
Cosponsored by CARE: ord e your
Compassion for Animals, er!
Respect for the Earth

Please RSVP 462-4778: $5 Member & $8 Nonmember

More information on page 4.

Tuesday, November 16 Tuesday, December 7 We’re

donating
$11,010 to

Give Back to local

schools!

Schools Week!
10% off Bulk Foods Waldorf
WaldorfSchool
Ukiah
Ukiah High
School
HighSchool
School
Instilling Goodness
2,098
942
604
Anderson Valley Elem. 591
Potter Valley School 571
Tree of Life School 540
We donated Grace Hudson Elementary 499
La Vida Charter School 493
5% of a Ukiah Co-op Nursery 421
Yokayo Elementary 409
week’s sales Frank Zeek School 358
to these Pomolita Middle School
St. Mary's School
336
328
local schools Ukiah Junior Academy 289
Deep Valley Christian 264
based on Head Start, NCOP 260
shopper’s Nokomis Elementary
Small Wonders
249
221
preferences. New Morning Montessori 217

10% off Wine,

Preschool Village 211
Head Start, Pinoleville 193
Accelerated Achievement 172
Discovery World 170

Cheese & Crackers

West Hills Court School 158
Brookside Elem. 140
Ukiah High Indep. Study 139
Mendo Cnty Comm. School 137
11,010
 The Co-op News •November / December 2010 ukiahcoop.com 4

Co-op Class
Vegan Thanksgiving

M
cream Dijon dressing. Her des-
onday, sert recipe is pumpkin cheese- Joining with the Co-op to offer this Vegan Holiday
November cake. Cooking Class is just one of many vegan food
8, Maddy Maddy will offer tastes of each events offered by CARE. Other ongoing events
Avena will teach dish and have handouts of all the include the Ukiah VegFest, an Animal Lovers’
Co-op Class “Vegan recipes with cooking instructions. Pot Luck and Movie Night, and a CARE Commu-
Thanksgiving” from nity Feast featuring an informative and inspiring
6-7:30 pm in the Avena lives in Willits and believes speaker. To receive updates about CARE events
Co-op Espresso the way to interest more people and activities, send an e-mail to CAREmendo-
Bar. The evening is in veganism is through food. She cino@gmail.com.
cosponsored by the grows a big garden, eats with the
Co-op and Compas- seasons as much as possible and To register for Vegan Thanksgiving please con-
sion for Animals, is always inventing new recipes. tact customer service. The class fee is $5 for
Respect for the Currently Maddy is working on a members and $8 for nonmembers.
Earth (CARE.) cookbook about sustainable eating
for a healthy body, mind and spirit.
The enthusiastic
Maddy wants to
Bag Update! Co-op Gives to
show vegan Thanksgivings are more
Class cosponsor CARE is Mendo-
cino County’s first animal advocacy
The National Wildlife Federation
than stuffed squash! Her menu will feature Cel- organization dedicated to the humane treatment
ebration Field Roast with a wild rice and bread of all species and a compassionate, sustainable
stuffing and mushroom gravy. Also included lifestyle. One of the group’s objectives is to pro-
are cranberry sauce, baked yams with apples vide information and support to people interested
and maple syrup, and green salad with cashew in moving toward a plant-based diet.

Check the sale dates here

Sales flyers at .ukiahcoop.com Great news! The Co-op donated $864

New!
to the National Wildlife Federation.

The funds came from paper bag fees

2-WEEK
from June 1 through September 30,
2010. Third-quarter paper bag use
dropped to 8,640 down from 40,000

SALES the same period last year!

On June 1, 2011 the Co-op began

A fresh look, quarterly coupon
books and new sales flyers twice
as often. So what’s the deal? It’s
Co+op, stronger together.
charging ten cents for every paper
grocery bag, in an effort to reduce
bag use.
Thank you Co-op member-owners
and shoppers for making this hap-
pen!
 The Co-op News • November / December 2010 ukiahcoop.com 5

It’s in Store
Gift Ideas from the Co-op Local “It’s in the Bag” makes
Come to the Co-op for the perfect source for holiday gifting. colorful pot holders. Wrap one
around a new Zyliss spoon or
You’ll find a wide range of gifts sure to suit every taste at affordable prices!
spatula and tie with a beautiful
ribbon. Check out the great bags
from “It’s in the bag”, too.

Our famous bulk herb and

tea department is a great place
to start! Customer favorite rasp-
berry green tea tied in a cellophane
wrap and placed in a “Hues &
Brews” teapot is sure to please any
tea lover. Or, if you have any aspiring
chefs in the family, how about one of
our beautiful glass or porcelain containers
filled with one of the Co-op spice blends?

Glass straws by “glass dharma”

will last a lifetime. Makes a
great stocking stuffer, too. And
don’t forget to check out our Someone on
great mugs.
your list get the
gray- day blues? Local
vendor “Rockn Socks”
uses recycled yarns with great patterns and lus-
cious colors sure to brighten the dullest of days.
Check out our Wigwam socks for gifts, too!

Co-op Gift card. For anyone on your list,

Happy Holidays
the Co-op Gift card will be sure to please. from the
Co-op Staff
The Co-op News •November / December 2010 ukiahcoop.com 6

It’s Fresh &

In Season!
Pumpkin A lthough pumpkin pie is a longtime family
favorite and a holiday tradition, pumpkins
offer a much more diverse culinary experience than
just pie. In fact, early American colonists, who were
introduced to this new fruit (yes, it's a fruit, not a
vegetable) by Native Americans, may have had it
right from the beginning. They used it for soups,
side dishes and even beer. They also created a
tasty dessert by slicing off the top of the pumpkin,
scooping out the seeds, filling the pumpkin cavity
with milk, spices and honey, and baking it in the hot
ashes of a fire. It was the predecessor to today's
holiday pie. And, what a great idea... no pans!

Nutritional Value of Pumpkin

Looking for a healthful, nutrition-rich food? You can
hardly beat pumpkin! The beautiful orange color
is a result of its high beta-carotene content. Beta-
carotene is an important antioxidant that converts
to vitamin A in the body and offers a wide range of
health benefits--including a reduced risk of develop-
ing heart disease and certain types of cancer.

But the health benefits don't stop there. One cup of

cooked pumpkin is just a mere 49 calories, but de-
livers protein, carbohydrates, dietary fiber, calcium,
iron, magnesium, potassium, zinc, selenium, niacin,
folate, and Vitamins A, C, and E. Pumpkin seed oil
is also used as a dietary supplement to promote
healthy prostate function. Pumpkin was prized in
earlier times for its health benefits, too, when peo-
ple relied on it to remove freckles and cure snake-
bites.

How to Prepare
To use fresh pumpkin in pies and soups, cut in half
and remove seeds. Steam pumpkin for 10 to 12
minutes, bake on a baking sheet (cut side down) at
350 degrees for about an hour or even microwave it
(cut side down) on high for 15 minutes or until ten-
der. One pound of raw pumpkin will yield one cup of
cooked pumpkin puree

Continued on page 8.
 The Co-op News • November / December 2010
Your Co-op Kitchen
Gather Round the Co-op Table for Holiday Dinner!
C
o-ops are all about good food and strong val-
ues. What better match for the holidays? And
what better year than this to celebrate Co-ops and the
holidays in tandem?
More than ever, we're appreciative of the food on our
plates—because it costs more, yes, but also because
we're increasingly sensitive to how and where it's
produced and its nutritive value. We want food that's
sustainably and ethically sourced, local and organic
whenever possible. This year, create a holiday dinner
that reflects your appreciation of healthful food and the
cooperative movement!
Talk about your food. The holiday dinner
table is the perfect place for lively conver-
sation about where your food comes from
and what that means.
Start at the Co-op, of course. In fact, you can find
everything you'll need there for your holiday feast:
•The season's bounty. We typically highlight holiday
dinners with harvest fare. A lovely array of fall veg-
etables and fruits boasts color and nutrition: pumpkin,
winter squash, leeks, apples, red and green cab-
bages, pears, kohlrabi, assorted greens (like collards,
kale, and mustard greens), mushrooms, parsnips,
potatoes, yams, sweet potatoes, Brussels sprouts, Je-
rusalem artichokes, carrots, celeriac, cranberries and
raspberries. Use them in soups and appetizers, main
and side dishes, desserts and beverages.
•Grains: Check out our bulk section for your mainstay
grains as well as a new ingredient or two. This year try
wild rice, quinoa or millet as a side or a dressing ingre-
dient. Or highlight a grain in a casserole, especially if
you'll be serving vegetarians.
• Beverages: Look for local wine or beer, or one pro-
duced by a cooperative winery or brewery. Mull cider
from a local cider mill, and make eggnog and Fair
Trade cocoa, teas and coffee. Serve organic juices
and treat milk drinkers to organic milk!
• Meats: Turkey is traditional and the Co-op has
both Free-range Willie Birds and Organic Heidi
Hens. If you're serving meat, choose organic,
free-range, and local when possible. (Or-
ganic meats are free of hormones, antibiot-
ics, pesticides, herbicides and irradiation.)
ukiahcoop.com 7
• Vegetarian Main Dishes: For those who don't eat
meat, think nut loaves, grain casseroles and polenta.
Or try a meat substitute, like Tofurkey or Celebration
Roast.
• Cheeses: A selection of artisanal cheeses makes
for a wonderful appetizer (pair them with whole grain
crackers or breads and sliced fruits and nuts).
• Baked goods: Nothing is better for giving your table
enticing homemade appeal than freshly baked breads.
Gather ingredients to craft your own or turn to the
Co-op's bakery aisle, where you’ll find everything from
round sourdoughs to seed-filled loaves and hearty
multigrains.
• Desserts: For some, making their own homemade
dessert is part of the fun of hosting the holiday dinner.
That apple cheddar pie or blueberry lavender cheese-
cake might be (or become!) a family favorite that you
enjoy repeating each year. For others, making a suc-
cessful dessert adds stress to the festivities. If you're
crafting your own cakes, cookies, pies, or fruit dishes,
you'll find luscious, wholesome ingredients—maple
syrup and honey, nuts and flours, fruits and season-
ings—at the Co-op. And if you want a perfect pie or
cake or cookies without any fuss come to the Co-op.
• Talk about your food: The holiday dinner table is the
perfect place for lively conversation about where your
food comes from and what that means. Talk about lo-
cal and global food issues, as well as the cooperative
movement. Rather than set a separate table for kids,
intersperse them and include them in your discus-
sions!
• In the spirit of the season, make a holiday food bas-
ket for someone who is unable to join you for dinner.
Include fresh fruits, cheese, nuts and a small serving
of each dish.
 The Co-op News •November / December 2010 ukiahcoop.com 8

Local Heros
Ukiah Players Theatre Bans the Bottle!
By Holly Riggs
Human Resources Assistant

Just this past summer, the
Co-op held a free showing
of “Tapped” at UPT, a movie
that examines the role of the
bottled water industry and its
effects on our health, climate
change, pollution, and our
reliance on oil. At that point
UPT decided to stop selling
plastic water bottles from
the concession. Instead,
UPT will offer free cups to
use at the water fountain,
until a better alternative can
be found. We encourage
patrons to bring their own
water bottle with a cap or lid,
which may be taken into the
Plastic waste is now at such a volume that vast eddies
of current-bound plastic trash now spin endlessly in the
world’s major oceans.
This change will be in effect during the run of the next
production, Oliver! The Musical. It is the story of Oliver
Twist, a young boy who lives in a workhouse with other
orphaned boys. When Oliver disrupts a meal by asking
for more, he is sold to a local undertaker and his family.
They treat Oliver horribly and make him sleep under cof-
fins. Oliver escapes and runs off to Paddington Green,
where he quickly befriends another young boy, the Artful
Dodger. Dodger takes him to his home, a pickpocket
academy run by a kind, yet slightly sinister, old gentle-
man named Fagin. There, Oliver finds a friend in Nancy,
but neither she nor the boy are fit for a life of crime.
Adapted from “Oliver Twist’ by Charles Dickens, this mu-
sical has songs such as Food, Glorious Food, Consider

I
have been fortunate to work both at the Ukiah Natural
Foods for the past two years and work with the Ukiah
Players Theatre (UPT) for nearly five years. For the past
year or so there had been discussion about eliminating
plastic water bottles during performance intermissions,
but the alternative seemed to be even more expensive
glass bottles.
theatre during the perfor-
mance.
Yes, the bottles were allowed in the theatre and frankly
helped a great deal with concession sales. However,
plastic water bottles produce up to 1.5 million tons of
plastic waste per year. And while the plastic used to
bottle beverages is in demand by recyclers, over 80 per-
cent of plastic bottles are thrown away – assuming the
empty bottles actually make it to a garbage can.
Yourself, Boy for Sale, and Where is Love?
Also, UPT will collect canned food (food, glorious food)
to donate to Plowshares for the holiday season. Those
who bring in three cans will receive a discount coupon
for future performances.
For more information about future performances, please
go to www.ukiahplayerstheatre.org or to learn more
about “Tapped” go to www.tappedthemovie.com.

(Pumpkin continued from page 6.)
if pumpkin and squash have never been part of your
dining experience, you are in for a delicious surprise.
This is particularly true if you experiment with a variety
of herbs, spices and ingredients that can turn an ordi-
nary cooked dish into something extraordinary.
Whip up fancy Pumpkin Puffs -- perfectly flavored with
pumpkin pie spice -- in less than half an hour. (Kids
love these!) Or, when the weather turns colder, put
on a kettle of Curried Pumpkin Soup. The addition
of warming spices, such as ginger, cumin, coriander,
cardamom, red pepper flakes and brown
mustard seeds is not only appetizing,
it's warming, too!
Pumpkin Puffs
Ingredients
3/4 cup honey
2 eggs
1/2 cup butter
1 cup mashed cooked
pumpkin
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour 1/8 teaspoon ground cardamom
1 teaspoon baking soda 2 teaspoons brown mustard seeds
1/2 teaspoon sea salt 1 1/2 teaspoons salt
2 teaspoons pumpkin pie spice 1/4 teaspoon dried red pepper flakes
1/2 cup raisins 3 cups pumpkin puree or 2 cans solid-pack pumpkin
7 cups water
Directions 1 1/2 cups vegetable broth
Blend well: honey, eggs and butter. Add pumpkin and 14 ounces unsweetened coconut milk
vanilla. Blend. In another bowl combine flour, baking
soda, salt and pumpkin pie spice. Add liquid to dry Directions
ingredients and mix well. Stir in raisins. Cook onions in two tablespoons olive oil in a heavy
pot over medium-low heat. Stir occasionally until soft-
Drop by heaping teaspoonfuls onto greased cookie ened, 3-5 minutes. Add garlic and ginger and cook,
sheets. Bake at 325 degrees for 15 minutes. Makes stirring 1 minute. Add cumin, coriander, cardamom
30 puffs. and mustard seeds and cook, stirring 1 minute. Stir
in salt, red pepper flakes, pumpkin, water, broth and
coconut milk. Simmer uncovered stirring occasionally,
Vegan Curried Pumpkin Soup 30 minutes. Purée soup in batches in a blender until
smooth (use caution when blending hot liquids) and
Ingredients return soup to pot. Keep soup warm over low heat.
2 onions, finely chopped Thin with additional water if desired. Serves 6-8.
2 tablespoons olive oil, divided
2 garlic cloves, minced Adapted from: frontiercoop.com
1 1/2 tablespoons ginger, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
The Co-op News • November / December 2010 ukiahcoop.com 9

Co-op member-to-member
Misc. Services
Alden Tech & Design
Computer Consulting/Web Design, 462-3446

Alliance Auto Service

These Co-op member-owners offer discounts to other member-owners! If you’d like to include your business in 213 S. Main St., 462-4432
the directory, contact marketing at the Co-op at 462-4778 ext 115.
Note, a listing in the Member-to-Member directory does not imply a Co-op endorsement. All Ears Computing, Marc Levine
marc@allearsaudio.com, 463-1885
Health & Wellness Yoga Mendocino
yogamendocino.org, 462-2580 Deborah Pruitt, Ph.D.
Acorn Whole Being Health Strategic planning & group facilitation
Alan Sunbeam, L. Ac. Massage groupalchemy.net, 456-0654
ukiahacupuncture.com, 354-2665
Kate Nachtwey, CMT Horizon Investment Group
Acupuncture & Chinese Herbalist Jin Shin Jyutsu/Massage Therapy/Pregnancy Free consultation/plan for socially responsible investing
Candice Romanow, Licensed Practitioner jsjbodyharmony.com, 489-1064 Heather Schick, 459-0200
healing-pathways.com, 480-9021
Mary-Margaret Mastin, AHMT Paulownia Tree Company - ZoeAnna Thies
Birthing Support Polarity & Structural Balancing, 621-1401 dragontrees.com, 485-6277
Chiah Rose Rodriques
madroneberrypicker@gmail.com, 489-6029 Mike Roberts Photography - Ron Greystar
Massage Therapist, 621-4321 rongreystar.com, 456-9099
Chiropractor, Low Intensive Laser Therapy
Christine Miller, D.C Nan Tylicki, LMT Political Landscapers
101 W. Church St, Ukiah, 462-2230 390 W. Stephenson, Ukiah, 463-0680 Joe Louis Wildman
joelouis@pacific.net, 367-0910
General Dentistry Therapy
J. Robert Ortega, D.D.S. Raw Food Chef - Christina Basor
mendosmiles.com, 462-3875 Bonnie Barker Classes, Special occasion desserts & more! 489-3600
Reiki Energy Healing
Holistic Health Consultant blbarker@earthlink.net, 413-7004 Raw Food Chef & Consultant - Tonya Thurman
Luna Hart, HHC thurmanfamily@mac.com, 272-7275
hartofhealth.com, 354-4731 Terry Kennedy LCSW
Specializing in Voice Dialogue-Jungian model & Real Estate Appraiser - John Rensen
Inner Harmony, Colon Hydrotherapy non-dual approach to consciousness, 467-1362 jdrensen@pacific.net, 743-1210
Casey Eldredge
colontherapyukiah.com, 972-0692 JoAnn Lovascio Realtor - Howard Egan
Core Energetics, Somatic Psychology, hegan@sonic.net, 272-2500
Meadows Physical Therapy & Body Mind Awareness, 367-3946
Herman Meadows Redwood Home Inventory & Organizing
meadowspt.com, 462-4996 Kathleen MacGregor Sheila Leighton, 895-3735
Counseling, processcoaching.com
Nutrition Counseling, Weightloss & Diabetes kathleen@healingtowholeness.com, 391-8569 Salon 309
Sharon Stewart 468-7979
alpha0172@gmail.com, 367-0172 Dennis Miller, MFT
462-3228 Shoefly & Sox
Philo School of Herbal Energetics 463-6933
Mary Pat Palmer, AHG, ATR Gail Shahbaghlian, MFT
herbalenergetics.com, 895-3007 518 S. School Street, Ukiah, 462-6575 Tara Moratti, Coldwell Banker Mendo Realty, Inc.
Office 459-5389 ext. 109, Cell 367-0389
Six Rivers Optical Divora Stern, LCSW
Energy psychology, emotional freedom technique, Tech Support (Mac), Sirius Mac Solutions
Aura Gross
theta healing biofeedback, 354-9911 jeff@siriusmac.net, 237-2597
sixroptical@hotmail.com, 462-1310

Julia Velazquez-Contreras Theta Mind

Tai Chi, Qi Gong, Meditation & Martial Arts
Hypnotherapy & Energy Healing Thetahealer, Dog Trainer & Animal Communicator
awesomeargos.com, 485-1198
RegenerationalHealing.com, 357-0294 thetamindthetahealing.com, 895-9129
Ten Moons Birth & Family Services
Lisa Rawson, 467-9242
 The Co-op News •November / December 2010
In the News
Defining Organic in Body Care
S
avvy consumers know that you can't always
tell a product by its label. Nowhere is this more
obvious than in the body care aisles and, unfortu-
nately, when it comes to body care not all organic
labels are the same.
The USDA has regulated the term "organic" in food
products for some time. The USDA certified organic
label in food should be a guarantee the product has
been produced under specific federal standards.
The USDA has claimed responsibility for regulating
organic claims on body care products. However, it
has also decided that it has no authority over produc-
tion and labeling of products not made of agricultural
ingredients. Neither does it have authority over
those that do not make claims of meeting USDA
organic standards.
The regulatory black hole has led to some natural
body care producers using the word "organic" on
their label without any regulatory underpinning.
Because of the lack of enforcement by the USDA,
several private and competing standards for organic
body care products have emerged, confusing the
matter even further.
Many of the top brands use "organic" in their brand
ukiahcoop.com 10
Vendors must give a written plan for compliance and
show a good faith effort toward that plan in the com-
ing months. Any brand that continues to use "organic"
in its brand name, product name or label must be
compliant with one of these standards by June 2011.
If not, they will no longer be promoted in Co+op Deals.
Working in cooperation with our vendors gives them
a reasonable time to comply with standards or make
the product or label changes that might be necessary.
Together, we can all protect the integrity of the term
"organic" and maintain consumer confidence in the
certified organic label.
Raw Sunflower Herb Pate’
Longtime Co-op member Marcela Ries sent
along this delicious recipe. She discovered it
in Raw Food Made Easy by Jennifer
Cornbleet. It’s great, can be doubled (or
tripled) and keeps well. Best of all it’s raw and
gluten free!
Ingredients:
1 cup raw sunflower seeds, soaked
1 tablespoon water
name, product name or labels, yet are not currently 1 tablespoon red or green onion, minced
certified to meet any organic standard. These include 1 tablespoon lemon juice
Nature’s Gate, Avalon Organics, Jason, Kiss My Face, 2 teaspoons dill, basil or parsley, minced
Giovanni Organic Cosmetics and Dessert Essence 1/2 teaspoon garlic, crushed
Organics. 1/4 teaspoon sea salt
dash black pepper
Some organizations have called for a boycott of items dash cayenne
that don't carry the USDA seal. Our Co-op believes
the right approach is to provide our members and Directions:
shoppers with education on this issue and allow them Process seeds & water in food processor,
to make educated choices. In addition, we believe that stopping to scrape down sides; add remaining
a necessary ingredient of any lasting change on this ingredients and mix well.
issue is regulatory oversight and enforcement.
Note from Marcella: Finely grated zucchini,
Our Co-op, in conjunction with over 110 other food co- carrot or
ops nationwide, is a member of the National Coopera- minced
tive Grocers Association (NCGA). NCGA works on or- celery is
ganic regulatory issues for its members. It continues a great
to address this issue on the regulatory front through addition.
its work as a founding member of the National Organic Fresh
Coalition. In addition, NCGA is putting pressure on basil or
suppliers who take part in its Co+op Deals promo- parsley is
tional program (our sales flyers and coupon books.) good, too.
They set a deadline for them to either meet standards
for organics as outlined by the USDA NOP standards
or NSF-ANSI 305 standards.
The Co-op News • November / December 2010 ukiahcoop.com 11

The International
Co-op Principles
1 Voluntary & Open
Membership
“
In an age where community
Note from the Board of Directors involvement and partnerships
In late August the Co-op Board of Directors and
management team met for an all-day retreat.
with civil society are
increasingly being recognized
The goal of the retreat was to revisit, review
and update the Co-op’s five-year strategic plan. as indispensable, there is clearly
Brainstorming sessions were held for reviewing
the Co-op’s strengths, weaknesses and oppor-
a growing potential for coopera-
tive development and renewal
tunities. Many ideas were presented and by the

2 Democratic end three champion teams were formed with

worldwide.” -- Kofi Annan
Member Control the goal of researching issues and presenting
recommendations regarding a new

3
strategic plan.
Member Economic Ukiah Natural Foods Co-op
Participation The three teams are (1) a team to 2010/2009 Monthly Sales Comparison
look at further renovations and fixes

4
to the current store location, (2) a
Autonomy &
team to look at the potential to utilize
Independence some off-site space, and (3) a team
to review long term plans and re-

5 Education, Training quirements for a potential move to a

new location.
& Information
The three teams will meet again as

6 Cooperation
Among Co-ops
one body in November to review the
work of the champion teams and
move forward with this process.
-George Gibbs

7 Concern for
the Community

Ukiah Natural Foods Co-op Board of Directors

Top row:
President Clifford Paulin
Vice Pres Adam Gaska
Treasurer George Gibbs VI
Our Core Values Secretary Jacquie Lee
Bottom row:
Terry Nieves
• Integrity Nehemiah Bear
• Quality Food & Goods Joe Wildman
• Customer Service Lorena Calvo-Evans
Paul Barth
• Community Involvement
& Leadership
• Prosperity
 Co-op Calendar
Monday, November 1 Tuesday, November 16 Tuesday, December 21
Order your Turkey! Sale! 10% off Wine, Cheese Winter Solstice Concert
Fresh Sonoma County Willie Birds & & Crackers Tracie Triolo, on flute, with Jacob Turner
certified organic Diestel Heidi Hens on guitar playing songs of the season 2:30-5:30
available while supplies last. pm

Monday - Wednesday, November 22 - 24

Co-op Art Wall Pick Up Your Pre-ordered Turkey
Friday December 24
Award-winning quilt artist Laura Fog Christmas Eve
displays one of her fabulous creations.
Thursday & Friday, November 25 & 26 Co-op closing at 6:00 pm

Monday, November 8 Thanksgiving Saturday, December 25

Co-op closed
Co-op Class Vegan Thanksgiving Christmas Day
Maddy Avena teaches how to make deli-
cious, creative holiday dishes that are meat, December Co-op closed
dairy and egg free! 6-7:30 pm in the Espres-
so Bar. $5 members & $8 nonmembers.
Wednesday, December 1 Friday, December 31
RSVP at Customer Service or 462-4778 to Co-op Art Wall Happy New Year!
register. Brian Powell displays beautiful jewelry Co-op closing at 8:00 pm

Monday, November 15 Tuesday, December 7 Saturday, January 1

Board Meeting Sale! 10% off Bulk Items New Year’s Day
6 p.m. 413 N. State St. Traci Triolo, on flute, with Jacob Turner on Co-op closed
All members are invited to attend. For a guitar playing songs of the season.
copy of the meeting agenda, go to 2:30-5:30
ukiahcoop.com
Monday, December 20
Board Meeting
Every Sunday is 6 p.m. 413 N. State St.
Senior Sunday at the Co-op! All members are invited to attend. For a copy
All Co-op member-owners 65 of the meeting agenda, go to ukiahcoop.com
and over receive an additional
2% discount every Sunday.

The Co-op Flea Market was a great success! Saturday, October 2, brought great
weather for the first co-op flea market in years. (In fact the last was at our old
location, now
home to Ukiah
Walgreens.)

“We had a lot

of people and it
was a whole lot
of fun,” said Lori
Rosenberg, Co-op
General Manager.
With all the
requests for a
repeat, look for another flea
market next year!