january - february 2011 ukiah natural foods co-op newsletter

8/7/2019 January - February 2011 Ukiah Natural Foods Co-op Newsletter

http://slidepdf.com/reader/full/january-february-2011-ukiah-natural-foods-co-op-newsletter 1/12

January / February 2011

Local Farmer Jessie Taaning-Sanchezof Inland Ranch

this issue:InsideLooking Back ...............................2

What’s New .................................3

Local Farmer ...............................4

Words on Wellness .....................5

Fresh & In Season ......................6

Third Quarter Financial Report ...8

Become a Board Member ..........10Member-to Member ...................11

The Last Word ............................12

35 years of experience you can trust!

Co-op News



The Co-op News • January / February 2011 2

A natural foods cooperative

since 1976

721 South State Street

Ukiah, CA 95482

707-462-4778 • www.ukiahcoop.comemail: [email protected]

Store Hours

Mon–Fri.....8–8 p.m.Sat.....8–6 p.m.Sun...10–6 p.m.

UNF Management

Co-op NewsEditor / Layout Joan Griswold / [email protected]

ContributorsLori Rosenberg and Mike ilander

Submissions Views expressed in the Co-op News are the writers’ opinionsand are not necessarily the views o Ukiah Natural Foods Co-op. Submissions rom members are encouraged. Te deadline

or submissions is the rst Friday o the month two months beore publication. Submissions may be edited or not printed based on length and appropriateness.

General ManagerLori Rosenberg

FinanceAnne Wright

Front EndLodie DeAlba

GroceryBabs Verenis

Human Resources & OperationsSusan Winter

Information TechnologyBrian Alexander

Marketing & OutreachJoan Griswold

ProduceLibee Uhuru

WellnessMike Tilander

By Lori Rosenberg General Manager

GreetinGs from the General m anaGer

Looking Back

Vision: We envision Ukiah Natural Foods Co-op to be the oundation o a trusted, cooperativemarketplace o goods and services that provide or the needs o our diverse community.

Purpose: Te purpose o Ukiah Natural Foods Co-op is to be a vital, thriving, and 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 informationand by ofering efective, positive community education and ser vices.

•Embody and model sustainable, humane, equitable, green ways of working and living, creating

and maintaining an ideal workplace.•Add to the enjoyment and enrichment of our greater community ventures and networks.•Have fun doing it!

Another year has

passed! I wish you a

happy and healthy new year.

2011 marks the Co-op’s thirty-fth anniversary. The Co-ophas evolved from its buying-club beginnings to a store

that’s had three different sites!As we sit in our Gobbi Street

location and watch our Co-op

grow, it has been an incred-ible experience. We serve such a diversepopulation and continue to attract new folks.Some are people exploring personal dietary

changes; others are curious about what we

carry and there are those looking for a better place to shop.

I was recently talking to a long-term member-

owner who was reecting about days at theold Perkins Street location. He shared howthe quality and selection of fresh organicproduce and food has grown; he now shopsat the store all the time. He greatly valueswhat we do in the community and appreciates

how the Co-op is run.

I can’t tell you how many times member-owners and customers have given us great

feedback over the years. Theyhave helped us explore new ideasand make changes that make the

Co-op a great place to shop. The

Co-op is a community hub and we

are very proud of that. Thank you,member-owners, all 7,899 of you,for your support!

In Cooperation,

Lori Rosenberg

Mem ber A pprecia tion Discount

Co-op member-o wners, your frs t

quarter member apprecia tion

discoun t is a vailable s tar ting

Januar y 2nd. You ha ve un til

March 31s t to use it.




10% Store-Wide Sale!Come early &

stock up!

Tuesday, January 18

Thursday, February 10

A sweet sale for

Valentine’s Day

10% off all Candy(bulk & packaged)

Monday, January 24

Cooking withSprouted Tofu

Interested in cooking tofu but don’t knowwhere to start? Want more plant-based

protein in your diet? Love tofu but nd ithard to digest? Co-op Outreach team

Joan Griswold & Leslie Roberts will

provide cooking techniques, tastes andrecipes for you to enjoy. Learn new ways

to prepare this healthful, vegan,low cholesterol food.

$5 Member, $8 Nonmember

6-7:30 p.m. Co-op Espresso Bar RSVP: 462-4778 or Customer Service

• Co-op Classes •

Join Maddy Avena as she teaches cook-ing Vegan Soups & Stews - your best cold

weather allies for healthy meals in a bowl!

Minestrone in 30 minutes? With healthy

shortcuts, it’s a snap! Learn some crockpot

tricks to optimize the avors and textures of your soup. She’ll cover cooking with beansand lentils, using miso, greens, pureeing

and more.

$5 Member, $8 Nonmember

6-7:30 p.m. Co-op Espresso Bar RSVP: 462-4778 or Customer Service

Monday, February 28

Vegan Soups & Stews

D i d y o u k n o w

?

You can “nd uson Facebook” even if you aren’t“on Facebook?” The reason?

Our Facebook Fan pageis available to everyone, even if you

don’t have a Facebook account!Stop by and check it out. You’ll ndrecipes, food facts, local happenings

and more. Feel free to leave acomment or send us a message; let

us know how we’re doing. Go to

ukiahcoop.com and follow

the link!

H a p p y Ne w Y ea r ! M a r

k y our c a l e n d a r s The 2011

(formerly) January

New Member Eventwill be in October this year!October is National Co-opMonth. Our new member

drive will be part of a larger event celebrating the role of

Co-ops of all kinds inour community.




A swirling pack of Schipperkes (they look likeblack miniature huskies) engulfed me as I

drove into Inland Ranch in Redwood Valley. JessicaTanning, who has lived on this ten-acre ranch since

she was 19 years old, followed next. She says of her farm “It was bought by my husband Thomas whogured he was married to a country girl who wasn’tafraid of work.”

While her new spouse worked in the city and came

home on weekends, Jessica tended the Redwood

Valley farm’s old vines. She was concerned, how-

ever, about the impact of chemicals used in con-

ventional farming on their potential family. She wasalso troubled about the herbicides used in the grape

business polluting the farm’s groundwater. She’s a

conservationist who is also a farmer. Said Jessica,“Farms need water but so do the rivers.”

That mind-set led her to organic farming over 26years ago; the farm has been certied organic for over 20 years. The Inland Ranch uses few inputsand she makes her own compost. Jessica credits

the folks at Frey Vineyards for getting her involvedwith organic certication. “It was really the farmers of

l oCal f armer

Jessica Taaning-Sanchez of Inland Ranch

by Joan Griswold Marketing & Outreach Manager

Lake and Mendocino counties who got CCOF (Califor -

nia Certied Organic Farmers) going,” said Jessica.

To expand her farm, Jessica planted winter squashand melons between young Cabernet vines. Shealso grows tomatoes and broccoli. Inland Ranch now

earns more on one acre of veggies than seven acresof grapes.

To make it work she trenched, planted, composted

and put heavy gauge drip lines in between the rows.Jessica doesn’t use disposable anything so she

doesn’t like drip tape. She’s the consummate recy-

cler.

The key to her success is getting vegetables to marketearly in the season, using greenhouses to get an early

start. She’s learned the importance of consistency,because her customers count on her. With the help of her brother, Mike, Jessica sells produce to the Co-op

and to six or seven other markets in Willits, Ukiah,Redwood Valley and Laytonville.

Next March she will plant potatoes between the vines.“We’ll harvest the potatoes long before the grapes

come on. It will take some hand hoeing and I will gethelp for that,” said Jessica.

Jessica has one employee, Monica Gowen, who’s her

right hand and does a great job. Jessica does the bigthings and creates the vision or “pallet” that Monicacompletes.

When her husband, Thomas, passed away suddenly

several years ago she gave part of the farmto his children, honoring a commitment

she made to him. They’ve kept the land in

grapes which she continues to manage.

She remarried, calling her husband Joe “the

enabler, because he makes things happen.”

He builds and creates whatever she needs.A great example is the horse barn assem-

bled from $500 of recycled iron. He createdpens from recycled iron he found “here andthere.”

Jessica uses some of the pens for her “15plus pigs.” The majority of their feed is

organic; Jessica makes sure they are raisedand treated humanely. She sells the organi-

cally seasoned, nitrite-free sausages throughlocal markets. She uses fresh well-water

for the brine and organic apple wood for smoking themeat.

Close to the pig barn is a horse barn with severaloccupants. When asked how many horses she has,

she answers with a smile: “That’s a personal ques-

tion.” She doesn’t have as much time to ride the vehorses and two mules as she would like.

A farm tour wouldn’t be complete without a visit tothe “chicken palace.” A new custom barn with an old

barn look, it has concrete ooring that keeps the birds

cool in the hot summer. The concrete is also easier to keep clean than dirt ooring. Jessica rotates Redand Black Star layers (and a few Araucanas) for theeggs she sells at farmer’s markets. She feeds thebirds 100% organic grain, keeping them for four yearsbefore giving them away as pets.




w ords onw ellness

The White Stoves

by Mike Tilander Wellness Manager

Iloved growing up in the harsh climate of northernMinnesota. Through the years I have grown to ap-

preciate how hard folks worked to raise their families.Many families in the area lived without indoor plumb-

ing or electricity when no knew what living “off thegrid” meant. Outdoor plumbing meant an outhouse

and believe me there were no seat warmers! Washingclothes, dishes and children meant heating water on

the stove.

When I was a young boy in the fties we had manyfamily gatherings. The women would bustle aroundthe white stove simultaneously making meals whilebaking bread and cakes. As a kid the great stoveseemed as large as a locomotive. It had two mas-

sive doors; one for the oven and the other for re-

wood. Delicious breads and cakes would bake while

home canned corn and beans, venison, moose, bear and partridge would cook on top. While the men sat

around the kitchen telling logging and hunting stories,

the women would busily feed everyone. Those aresome of my favorite memories.

Our neighbors moved from Finland with my grandpaand they had a great white stove, too. They hadmilking cows and Mom would send us over to buy

fresh cream which seemed like ambrosia. The Lundswould often be in the eld loading hay and Mrs. Lundamazed me with her toughness and strength.

Back in the day, women of the northland worked ashard as the men, without the benet of informationabout women’s health issues like PMS, menopause

and xenoestrogens.

I recently attended a seminar titled “Hijacked by Your Hormones” by Holly Lucille (she has a book out withthe same title.) The focus was mainly on female hor -monal health and the impacts of estrogen dominanceand progesterone levels.

Estrogen dominance has been shown to relate to a

complex interaction inuencing insulin uptake, adrena-line, cortisol levels and thyroid output. Nutritional de-

ciencies have been shown to inuence these as well.

Only 1 in 5 Americans consume the daily recom-

mended number of fruits and veggies. Yet, on aver -age, we take in a whopping 3,700 calories, creating

excess weight gain. Extra body fat has been shownto increase estrogen levels.

Have you ever seen anyone with an estrogen rollaround their middle? It is common and excess es-

trogen can make it difcult to lose. One of the primewellness products designed to metabolize excess es-

trogen is Diindolymethane or DIM, made from crucifer -ous vegetables. Studies show another way to mitigateexcess estrogen may be to take progesterone cream

in short appropriate bursts because it doesn’t interferewith the body’s own ability to create progesterone.

Proper health also depends on receiving quality restand moderating stress. Research shows chronic

stress saps your adrenals which then pump out corti-

sol, shown to be harmful in high quantities. In addition,

cortisol spikes at night can cause lack of sleep.Research suggests your parasympathetic nervoussystem is important to deep relaxation. Ways to acti-

vate this calming response are exercise, walking (and

Estrogen dominance has been shown to relate to

a complex interaction influencing insulin uptake,

adrenaline, cortisol levels and thyroid output.

Nutritional deficiencies have been shown to

influence these as well.

smell the roses along the way), massage or medita-

tion. We have many challenges confronting us as weseek to experience true health and well-being.

The Lunds passed many years ago. A couple of yearsback I walked up their driveway to reminisce. Thoughtheir house was falling apart and the roof caving in,the great white stove was still there. It was rusty andin disrepair but I still marveled at its massive size andremembered a bygone era.

Co-op shopper Casey Eldredge won a barbecue in a rafe sponsored by

Coleman Natural Foods.Congratulations Casey!

Coleman supplies the Co-op withorganic sausage and hot dogs. All of their meats are free from added hor-

mones, antibiotics and preservatives.Check out our expanded selection!




Fresh & in Season

KaleOne of the great treats of winter is delicious

and beautiful, dark leafy kale. Whether your preference is green, purple or red Russian,these winter-hardy plants deserve a prime spot

on your table. Not only does kale survive dur -ing the long winter months, the season’s cooler

weather produces sweeter avors. The beautifulcolors and great taste make kale one of the Co-op’s most popular winter veggies.

In cultivation for over 2000 years, kale is part of the Brassica oleacea family with cabbage, kohl-rabi, cauliower, broccoli and Brussels sprouts. Itwas so favored by the Scottish that every househad a “kale yard” and so ubiquitous at mealtime

the word became synonymous for “dinner.”

Hale to Kale

Kale’s nutrient dense qualities make it a meal-

time powerhouse. High in ber, kale has seven-times the beta-carotene of broccoli, important for eye health. It’s rich in well-absorbed calcium,

important for bone health. It is also high in folateand vitamin B6.

As a cruciferous vegetable, kale has been stud-ied extensively in relationship to cancer; withgood reason, since kale’s benets stand out inthree particular areas: antioxidant, anti-inamma-

tory and anticancer nutrients.

Good For You and Tastes Good, Too

The rst time I prepared kale for my family Iraved about how healthy it was. “It tastes like it,”was the reply. (As you may have guessed, this

was not a compliment.)

All the nutrients in the world won’t get most of us to eat something if it doesn’t taste good. Sowhere had I gone wrong? I had used kale frommy garden harvested in late spring; it was bitter and tough. (Actually, I had forgotten I had plantedit.) The best time for kale, I discovered, is fromDecember – February. The following winter I tried several kale recipes at the peak of theseason, all with rave reviews. I hope you’ll enjoy

these recipes as much as we have!

by Joan Griswold Marketing & Outreach Manager

Kitchen tip: A squeeze of lemon or splash of vinegar sweetens andsoftens the avors of the season’sstronger greens.




I laughed at the idea of kale chips until I tried

these! Crunchy and delicious, they are a

great healthy snack. Who knew?

Ingredients1 large bunch kale

1 clove garlic, mashed1 cup raw cashews, soaked

1/4 cup nutritional yeast

1/3 cup water

2 tablespoons olive oil1/2 teaspoon smoked paprika

Pinch sea salt

DirectionsRemove ribs from kale and wash thoroughly.Tear into three inch pieces, pat dry and place in a

large bowl.

Combine remaining ingredients in a blender or

food processor and process until smooth. Pour over kale pieces in a bowl and mix until kale iscoated. Dehydrate on screens at 115˚ for 4-6hours or until crisp. If you don’t have a dehydra-

tor, bake in a 300˚ oven for 20 minutes or until

crisp, turning as necessary.

Spicy Kale Chips

Photo courtesy o thjoy ood blog

This is healthy, fast comfort food at its best.

It can be made as a vegan recipe by using

vegetable broth and omitting Parmesan.

Ingredients1 ½ - 2 pounds kale, ribs removed4 cups vegetable or chicken broth1 small onion, nely diced

1 ½ tablespoons olive oil2 cloves garlic, mincedPinch red pepper akes2 teaspoons fresh, chopped rosemary½ cup white wine

1 1/3 cups cooked (or one can) rinsed cannellinibeans

Freshly grated Parmesan, optional

DirectionsSimmer kale in broth for seven to ten minutes.

Drain, reserving broth, and chop. Sauté onion inolive oil with garlic, red pepper akes and rose-

mary, until soft. Add wine and cook until reducedby half. Add the beans and kale and enoughcooking water to make it easy to mix. Heat thor-

oughly, season with salt and pepper. Top with

Parmesan cheese if desired.

Adapted from Vegetarian Cooking for Every-

one, by Deborah Madison.

Tuscan Kale and Beans

Fresh Kale & Persimmon Salad

The earthy avor and deep green kale pair

beautifully with the bright orange sweetness of

fuyu persimmons. Toasted slivered almonds

give it a nutrition-packed crunch.

Ingredients1 bunch kale

1/4 teaspoon salt

2 tablespoons olive oilJuice of one lemon3 fuyu persimmons, skinned and chopped1/3 cup of toasted slivered almonds

DirectionsWash kale, remove stem and ribs. Pat dry and

tear into bite-sized pieces. Place in salad bowl.

Sprinkle salt and pour olive oil into kale. Mixthoroughly with your hands and massage for about ve minutes. (No, I’m not kidding. Work-

ing the salt and oil into the kale softens andsweetens it.)

Toss with lemon juice, persimmons and al-monds. Serve and enjoy!

Warm Up toSavings with theCo+op Deals Coupon Book

Visit the Co-op in January and

February for big savings on your favorite foods, including OrganicValley, Muir Glen, StonyeldFarms and Newman’s Own.

The Co+op Deals coupon book

features money-saving couponson organic and natural products

your family will enjoy--exclusively at the Co-op.

Coming in January




Co-op numbers are doing pretty well this year.

Sales for the 3rd quarter were up 6% over same quarter last year and totaled $2,794,096. Byyear’s end the Co-op will be in the 11.5 million range

of sales. Seventy-one percent of sales this quarter were from member-owners, and 65% of sales wereorganic products.

Income Statement – the income statement shows

the results of our nancial performance over a time

period. It also compares the current quarter’s results

with the annual budget and the previous year’s per-

formance.

Expenses of the Store - The rst and largest deduc-

tion from sales is for the cost of the goods we sell.The cost-of-goods-sold for the third quarter totaled64.41% of sales. The cost of goods sold is sub-

tracted from the store’s gross sales and what is left iscalled the gross margin. The gross margin pays for all store operating expenses. The next big expense is

the member discount given to member-owners. Mem-

ber-owners received $99,937 or 3.58% of gross salesback in register discounts during the third quarter.

All other store operating expenses are outlined below:

Labor expense is our largest operating expense.Wages, employment taxes, health insurance, work-

man’s comp, retirement etc. are all tallied here.

Quarter labor expenses totaled $595,203 or 21.3% of sales. Labor expenses are under budget by .77% this

quarter. This is great and we are hiring! Occupancy

Expense – These expenses are repair and mainte-

nance, utilities, insurance costs, janitorial service – allthe costs of maintaining the physical building. Thetotal of these expenses came in at 1.7% of sales.We continue doing a lot of repair and maintenancethis year and expect this category to be over budget

through the end of the year. Depreciation spreads outthe expense and diminishing value of equipment over the lifetime of the equipment. This category is .98% of

sales and is under budget. Marketing – These are ex-

penses for advertising and promoting the Co-op andfor contributions. The cost for these expenses totaled.66% of sales for the quarter. Governance – Member-

ship expenses of all kinds are tallied here, as well asany expenses directly related to the Board of Directors(like Board insurance). Quarter-to-date expenses for this category are running at a very low .03%. Oper-

ating – Store supplies like bags, small equipment,

phone and Internet services, cash handling and travel

total 1.59% of sales this quarter, slightly over budget.Administration – This is for ofce supplies, computer related expenses, postage and other ofce expenses.Quarter admin. expenses total .50% of sales and donot exceed the budget.

The total of all the above expenses comes to$747,639 or 26.76% of gross sales. We are happy toreport that total store expenses are under budget by

1.88%. After the estimated deduction for income tax,the Co-op shows net earnings of $127,462 for thequarter and $277,441 for the year-to-date. The net

prot is transferred to retained earnings on the bal-ance sheet.

Co-op finanCes

Financial Report for 3rd Quarter 2010

By Annie Wright Accounting Manager

Balance Sheet - this shows you what the Co-op has

(assets) and what it owes (liabilities) and what it owns

(equity). The ratio for the balance sheet is Assets =

Liabilities + Owner’s Equity.

There is an important change in the balance sheet this

year; a change in how we depreciate assets on thenancial statements. The Co-op’s current assets

increased $589,918 over last year. This was primarilya $595,832 increase in cash. Fixed assets (equipment

and building) show an increase of $423,586 – this isdue to changing how we depreciate the assets. The

change was recommended by the Co-op’s accountant

during our annual accounting review and the changewas made retroactive to 12/31/09.

Depreciation is the rate at

which assets (equipmentand building) lose valueover the period in whichwe own them. In previ-ous years, we recorded

the accelerated tax de-preciation in the nancialstatement. This method

of accounting maxi-mized the depreciation

expense and lowered

the taxable income on

the nancial statement,as well as matching the

depreciation reported on

the income tax state-

ment. The accounting

rm recommended thatwe change to post-

ing the “book value” of the assets – the book

value method followsthe “generally accepted

accounting practice” and reects more accurately thetrue depreciation of the assets. The effect of changingto the book method of reporting will lower the annualdepreciation expense and increase the net earnings.

The accelerated “tax value” will no longer be reectedin our nancial statements but it will be used for

income tax preparation. It does not increase the taxesowed.

There is an important change in the

balance sheet this year; a change inhow we depreciate assets on the

nancial statements.




By switching to posting “book value” depreciation retroactively,the net prot for the Co-op increased from $100,060 to $298,321in 2009. The nancial statement in 2009 was revised to reectthis. Please see the nancials below for the revised version of theDecember 31, 2009 balance sheet.

Liabilities, what we owe, increased this quarter by $317,012 over same period last year. The increase was mostly in deferred tax li-ability of $197,000 which is a new account pertaining to the differencein taxability between book value and tax value depreciation. Co-opassets still exceed liabilities by 4:1. Member equity (A and B shares)increased $715,043 over the course of a year.

I am happy to report the nances for the Co-op are stable. Sales areincreasing at a reasonable 7%. The gross margin is a little low but is

covering the store expenses with enough left over for net savings. TheCo-op is producing a positive cash ow and still has very low liabili -ties. We’re looking forward to seeing how the Co-op fares during theholiday season. Thanks to all for your support!

Income Statement - September 30, 2010

Current QTR Previous QTR

7/1/10 4/1/10

9/30/10 Ratio 6/30/10 Ratio

INCOME

Store Sales 2,794,096 100.00% 2,852,10 100.00%

Less: Cost of Goods Sold 1,799,679 64.41% 1,819,222 65.11%

= Gross Margin on Sales 994,418 35.59% 1,032,879 36.97%

Less: Member Discounts 99,937 3.58% 101,429 3.63%

= Gross Margin Store Operations 894,481 32.01% 931,449 33.34%

EXPENSESLabor Expense 595,203 21.30% 616,398 22.06%

Occupancy Expense 47,486 1.70% 54,266 1.94%

Depreciation Expense 27,246 0.98% 27,261 0.98%

Marketing Expense 18,369 0.66% 32,218 1.15%

Governance Expense 956 0.03% 8,709 0.31%

Operating Expense 44,339 1.59% 47,724 1.71%

Administrative Expense 14,040 0.50% 15,729 0.56%

Total Operating Expenses 747,639 26.76% 802,304 28.71%

Net Savings from Store Operations 146,842 5.26% 129,145 4.62%

Plus: Other Income 7,491 0.27% 3,912 0.14%

Less: Other Expense 0 0.00% 0 0.00%Earnings Before Income Tax 154,333 5.52% 133,057 4.76%

Income Tax Expense 26,871 0.96% 58,915 2.11%

Net Savings (Loss) 127,462 4.56% 74,142 2.65%

Balance Sheet - September 30, 2010

Over /

ASSETS: at 9/30/10 at 6/30/10 Under

CURRENT ASSETS 2,820,086 2,722,870 97,217

FIXED ASSETS 1,916,612 1,938,964 (22,352)

OTHER ASSETS 68,069 49,518 18,551

TOTAL ASSETS 4,804,767 4,711,351 93,416

LIABILITIES:CURRENT LIABILITIES 546,339 594,115 47,776)

DEFFERED TAX LIABILITY 197,000 197,000 0

TOTAL LIABILITIES 743,339 791,115 (47,776)

MEMBERS’ EQUITY:

MEMBER A & B SHARES 741,055 727,325 13,730

RETAINED EARNINGS 3,042,932 3,042,932 0

Y.T.D. NET SAVINGS (LOSS) 277,441 149,979 127,462

TOTAL LIA.& MEMBERS’ EQUITY 4,804,767 4,711,351 93,416

Revised 2009 Year-End Balance Sheet Previously

Revised 2009 reported

ASSETS year-end 2009 year-end

CURRENT ASSETS

Cash 1,765,812 1,765,811

Accounts receivable 6,141 6,141

Inventory 496,250 496,250

Prepaid expenses 25,840 25,840

Total Current Assets 2,294,043 2,294,042

Property and equipment - net 1,968,117 1,503,073

Equity and deposits in cooperatives 49,518 49,518

Total Assets $4,311,678 $3,846,633

LIABILITIES AND MEMBERS’ EQUITY

CURRENT LIABILITIES

Accounts payable 117,422 117,422

Accrued liabilities 258,119 258,119

Total current liabilities 375,541 375,541

Deferred taxes 197,000 0

Total liabilities 572,541 375,541

MEMBERS, EQUITY

Membership shares 696,205 696,205

Retained earnings 3,042,932 2,774,887

Total members' equity 3,739,137 3,471,092

Total liabilities and members' equity $4,311,678 $3,846,633




Top row:President Cliford Paulin

Vice Pres Adam Gaska

Treasurer George Gibbs VI

Secretary Jacquie Lee Bottom row:Terry Nieves

Nehemiah Bear

Joe Wildman

Lorena Calvo-Evans

Paul Barth

Ukiah Natural Foods Co-op Board of Directors

how Y ou C an serve the Co-op

Becoming a Committee or Board Memberby Cliford Paulin Board President

Another successful year is coming to a closeat your member-owned Co-op and we on the

Board of Directors are looking forward to another great year of serving the membership and community.To do so, we need strong and active participation byour members, and that’s where you come in. Annual

elections and Board committee assignments are com-

ing right up in the rst part of 2011. Please consider joining a committee or running for a seat on the Board.From my personal experience, it’s a wonderful wayto serve the Co-op and to feel more connected andintegrated with our vital community hub.

Become a Committee MemberThe Co-op currently has the following committees:Elections, Finance, Membership and Outreach, Gov-

ernance, Donations & Grants and Human Resources.

All the committees except for Human Resources areseeking members. Committees meet once a month

for an hour or two with some outside preparation timenecessary. Being a committee member requires less

time commitment than being a Board member and is a

great way for you to contribute in an area that you feeldrawn to. Committee members receive an added 2%discount on Co-op purchases. The Board appoints

committee members, so stop by the Customer Servicedesk for an application if you’re interested.

Run for the Board of DirectorsBoard members serve a three-year term, and meet

once a month to oversee the activities of the Co-opand provide help to staff. Besides attending Board

meetings, Board members are expected to serve onat least one committee. In exchange for the larger time commitment, Board members receive the em-

ployee discount (11%) as well as the member discounton Co-op purchases, plus a few small gratuities (for example, shopping bag, Christmas season coupon,

t-shirt).

The seats held by Paul Barth, Jacquie Lee, and

Nehemiah Bear are open for election in 2011. Co-opmembers who have been members for at least 180days before the election (August 23, 2010 or earlier)

are eligible to run. If you would like to be a candidate,pick up an application at the Customer Service deskbeginning January 1, 2011.

If you have any questions about the election process,please contact Elections Committee Chair Joe Wild-

man through the Co-op website, or stop by the Cus-

tomer Service desk.

It’s time again for the members of Ukiah NaturalFoods to elect Board members! As a director

you will represent the member-owners and act in

their best interests. The responsibility of serv-

ing as a director requires that you attend monthly

Board meetings, serve on at least one committee,and be familiar with the Co-op’s bylaws, policies,and nancial statements. This is a three-year commit-ment!

The Board’s Elections Committee has set the fol-lowing as the key dates for the election:

Membership Deadline: January 31This is the date by which you must become a

member of the Co-op to vote.

Application Deadline: February 1This is the date by which all members interested

in running for the Board must le an application.Applications will be available at the Co-op Cus-

tomer Service desk beginning January 2, 2010

Ballot Mailing: Week of February 21This is the week that UNF will mail ballots to allmembers.

Candidate Forum: To Be AnnouncedOn this date, members will be able to hear fromthe candidates and ask questions at a forum heldat the Ukiah Conference Center on School Street.

Balloting Period: March 1 through March 31

Members will have a full month to submit their ballots, either by mailing in the envelope you willreceive with your ballot, or placing it in the ballotbox at the Co-op Customer Service desk.

Results of the election will be compiled and an-

nounced at the UNF Annual Meeting onSaturday, April 2.

If you have any questions about the election pro-

cess, please contact Elections Committee Chair

Joe Wildman, 367-0910, [email protected].

Time line 2011 Board Election




• Integrity • Quality Food & Goods• Customer Service• Community Involvement& Leadership

• Prosperity

Our Core Values

The InternationalCo-op Principles

1 Voluntary & OpenMembership

2DemocraticMember Control

3Member EconomicParticipation

4 Autonomy &Independence

5Education, raining & Information

6Cooperation Among Co-ops

7Concern or the Community

Co-op member-to-member

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

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

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

Massage

Kate Nachtwey, CM Jin Shin Jyutsu/Massage Terapy/Pregnancy jsjbodyharmony.com, 489-106410% o frst visit

Mary-Margaret Mastin, AHMTPolarity • Sound • Transformative621-1401Fourth visit ree with three prepaid visits

Roberts Family Massage & WatsuMike and Hyaoka RobertsMassage Terapist, 621-4321/2827

10% o all services Nan ylicki, LMCranial-Sacral Massage202 West Perkins, Ukiah, 463-068010% o all services

Misc. Services

Alden Tech & DesignComputer Consulting/Web Designaldentd.com, 462-34465% o all labor

Alliance Auto Service213 S. Main St., Ukiah, 462-443220% o labor

All Ears Computing, PC Service & Repair Marc [email protected], 463-1885

25% o frst visit

Birds o a Feather Custom Jewelry

Chiah Rose Rodriquesbirdsoaeathercustomjewelry.net, 489-60295% o per purchase

Health & Wellness

Acorn Whole Being HealthAlan Sunbeam, L. Ac.

ukiahacupuncture.com, 354-266525% o all services

Acupuncture & Chinese HerbalistCandice Romanow, Licensed Practitionerhealing-pathways.com, 480-902125% o frst visit

Chiropractor, Low Intensive Laser Terapy Christine Miller, D.Ccmillerchiropractic.com, 462-223010% o all services

Chiropractor Vincent J Corcoran463-1984

10% o all services when paid at time o service

General Dentistry J. Robert Ortega, D.D.S.

mendosmiles.com, 462-387510% o all services

Holistic Health ConsultantLuna Hart, HHChartohealth.com, 354-473110% o frst visit

Inner Har mony, Colon Hydrotherapy Casey Eldredgecolontherapyukiah.com, 972-069210% o frst visit

Meadows Physical Terapy Herman Meadowsmeadowspt.com, 462-4996

10% o frst visit

Nutrition Counseling, Weightloss & Diabetes

Sharon [email protected], 367-0172

10% o frst visit



I stay UP andthink positiveevery day, eventhough sometimes

it’s difcult.-Barry

I live out on MillCreek road and I

walk Cow Moun-

tain everyday.-Cindi

I eat beautifulgreen salads with

lean chicken, or

have whole grainpasta with lots of garlic!

-Denise

I don’t eat any

hydrogenated oils,

just healthy oils.-Eric

I think of that quotefrom Mary Oliver’spoem Wild Geese,

“You only have tolet the soft animalof your body lovewhat it loves.”

-James

I smile a lot. I’m

a Kindergarten

teacher at River Oak Charter, so

I get a lot of op-

portunity.

-Kayla

I work out three

times a week

for 45 minutesat Ukiah FitnessCenter.

-Marvin

Ukiah Natural Foods Co-op

721 South State Street

Ukiah, CA 95482

PRSRT-STDUS Postage

PAID

Petaluma, CA

PERMIT #16

Stay connected with the Co-op

ukiahcoop.com

facebook.com/ukiahcoop

Co-op Calendar

The Last Word: What do you do to keep your heart healthy?

January

Saturday, January 1Co-op Closed for the Holiday

Happy New Year!

Member Appreciation Discount

Co-op member-owners, your rst quarter Member Appreciation discount is available starting January2nd. You have until March 31st to use it.

Monday, January 3Co-op Art Wall

Local quilt artist, Leslie Roberts

Monday, January 17Board Meeting6 p.m. 413 N. State St.

All members are invited to attend. For a copy of themeeting agenda, go to ukiahcoop.com or look on the

Co-op event board on the day of the meeting.

Tuesday, January 1810% Store-Wide Sale

Monday, January 24Co-op Class: Cooking with Sprouted Tofu6-7:30 pm Co-op Espresso Bar. Class fee: $5member and $8 non-member. RSVP: 462-4778.

February

Tuesday, February 1

Co-op Art Wall

Landscape artist, Patricia Chadwick

Board Candidate Applications DueThe Co-op Board of Directors needs motivated,inspired members to help lead the store. If you’reinterested, please pick up an application at

Customer Service or ukiahcoop.com

Thursday, February 10Sweets for the Sweet!

10% off all Bulk & Packaged Candy

Monday, February 21Board Meeting

6 p.m. 413 N. State St.All members are invited to attend. For a copy of themeeting agenda, go to ukiahcoop.com or look on the

Co-op event board on the day of the meeting.

Monday, February 28Co-op Class with Maddy AvenaCooking Vegetarian Soups and Stews.6-7:30 pm Co-op Espresso Bar. Class fee:$5 member and $8 non-member. RSVP: 462-4778.

january - february 2011 ukiah natural foods co-op newsletter

Documents