november - december 2010 ukiah natural foods co-op newsletter

8/7/2019 November - December 2010 Ukiah Natural Foods Co-op Newsletter

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Co -op NewsNovember / December 2010 A publication of Ukiah Natural Foods Co-op, community-owned since 1976

U k i a h N a t u r a l F o o d s C o- o

p

7 2 1 S o u t h S t a t e S t r e e t

U k i a h , C A 9 5 4 8 2

P R S R T - S T D U S P o s t a g e

P A I D P e t a l u m a , C A P E R M I T # 1 6

this issue:Inside

Year in Review ..............................2Holiday Happenings ....................3Co-op Class: Vegan Tanksgiving ... 4Gi t Ideas rom the Co-op ..........5Fresh & In Season ........................6

Your Holiday able ...................... 7Local Heros .................................. 8De ning Organic Body Care .....10Co-op Calendar ..........................12

In seed time learn, in harvest teach,in winter enjoy. -William Blake


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The Co-op News November / December 2010 ukiahcoop.com 2

A natural foods cooperativesince 1976

721 South State StreetUkiah, CA 95482

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

Store HoursMonFri.....88 p.m.

Sat.....86 p.m.Sun...106 p.m.

UNF Management

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

ContributorsLori Rosenberg, Holly Riggs and George Gibbs

SubmissionsViews 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 be orepublication. Submissions may be edited or not printed based onlength and appropriateness.

General Manager Lori Rosenberg

FinanceAnne Wright

Front EndLodie DeAlba

GroceryBabs Verenis

Human Resources & OperationsSusan Winter

Information TechnologyBrian Alexander

Marketing & OutreachJoan Griswold

ProduceLibee Uhuru

WellnessMike Tilander

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 o ering e ective, 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!

By Lori Rosenberg General Manager

G reetinGs from the G eneral m anaGer

Great year at the Co-op!

The holiday season is here andit is hard to believe that another year will pass us by soon. It is theseason for giving thanks and timeto celebrate with family and friends.The Co-op offers a great variety of unique gifts, foods and wine to addto your holiday sharing. Our staff really enjoys ordering all the spe -cialty items for the holidays and wedo hope that you enjoy them!

This year the Co-op has been involved in many funthings and I would like to share those successes withyou. These are just the highlights!

Donated $865 from the bag charges to TheNational Wildlife Federation

Free community showing of Tapped the movieOffered educational classes to members and thecommunity

Raised and donated $6,148 to the Haiti EmergencyRelief Fund

Twenty seven local schools signed up for our annual Give Back to Schools Week and received

a combined $11,010Daily food donations to PlowsharesWe employ over 75 staff members that receive fair wages and great bene ts

600 plus Facebook Friends Become one today!Educational E-newsletter and action alertsFocused on customer service through trainingclasses given to staff.

Completed the interior face-lift for stores north sidewith new colors, art, signage and new energy- ef

cient lighting throughout the store

Tips from the Espresso Bar go to localnonpro t organizations

Partnered with Barra Winery on winecork recycling program Re-CorkTwo Directors took part in a boardtraining in Portland, Oregon

Board and management joined in anall-day strategic planning session

Refueling station for Bike to Work DaySent out over 250 new member-owner

surveysCommitment to our local farmers andvendorsBring Your Own Bag campaign re

duced aper grocery bag use by 10,000bags monthlyAnnual membership meeting with guest speaker Stuart Moody from Green Sangha on bag reuse.

Local musicians play in the store and local artistsdisplay their artwork monthly

Our rst pet event, Pawz at the Co-op.

Your continued support of our great Co-op is what setsus apart from other businesses. Every little bit we do inour community will continue to help build better sustain -ability now and in the future.

Happy holidays to you and again thanks so much for your continued support, which has built the foundationof our trusted, cooperative marketplace providing for our diverse community.

In Cooperation,Lori RosenbergGeneral Manager


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Tuesday, November 16

10% off Wine,Cheese & Crackers

Tuesday, December 7

10% off Bulk Foods

ThanksgivingTurkeys W e

r e n o w t a k i n g

o r d e r s !

Fresh, Certified OrganicDiestel Heidi Hens

*Available in 12-16 lb or 16-20 lb(no guarantee of exact sizes)

Price to be announced

W h i l e s u p p l i e s l a s t - c a l l o r s t o p

b y t o p l a c e y o u r o r d e r !

Fresh, Sonoma County Willie Bird Turkeys

Free range, no antibiotics, no hormones*Order in 2 lb increments from 14-30 lb

(no guarantee of exact sizes)$2.99 Per Pound

Ho lid a

y

H a p p e n i n g s

a t

t h e C o -o p

More information on page 4.

Co-op Class

VeganThanksgiving

with Maddy Avena

Monday, November 8

67:30 p.m.in the Co-op Espresso Bar

Delicious, creative holidaydishes that are meat, dairy

and egg free!

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

Cosponsored by CARE:Compassion for Animals,

Respect for the Earth

Give Back toSchools W

Wa ldorf SchoolUkiah High School

Weredonating

$11, 010 tolocal

schools!

eek!2,098

942

Instilling Goodness 604Anderson Va lley Elem. 591Potter Va lley School 571Tr ee of Life School 540Grace Hudson Elementary 499La Vida Charter School 493Ukiah Co-op Nursery 421Yokayo Elementary 409Frank Zeek School 358Pomolita Middle School 336St. Mary's School 328Ukiah Junior Academy 289Deep Valley Christian 264Head Start, NCO P 260Nokomis Elementary 249Small Wonders 221New Morning Montessori 217Preschool V illage 211Head Start, Pinoleville 193Accelerated Achievement 172Discovery W orld 170West Hills Court School 158Brookside Elem. 140Ukiah High Indep. Study 139Mendo Cnty Comm. School 137

11,010

Wa ldorf SchoolUkiah High School

We donated5% of aweeks salesto theselocal schoolsbased onshopperspreferences.


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Great news! The Co-op donated $864to the National Wildlife Federation.

The funds came from paper bag feesfrom June 1 through September 30,2010. Third-quarter paper bag usedropped to 8,640 down from 40,000the same period last year!

On June 1, 2011 the Co-op begancharging ten cents for every paper grocery bag, in an effort to reducebag use.

Thank you Co-op member-ownersand shoppers for making this hap-pen!

Bag Update! Co-op Gives toThe National Wildlife Federation

Monday,November 8, Maddy

Avena will teachCo-op Class VeganThanksgiving from6-7:30 pm in theCo-op EspressoBar. The evening iscosponsored by theCo-op and Compas -sion for Animals,Respect for theEarth (CARE.)

The enthusiasticMaddy wants toshow vegan Thanksgivings are morethan stuffed squash! Her menu will feature Cel -ebration Field Roast with a wild rice and breadstuf ng and mushroom gravy. Also includedare cranberry sauce, baked yams with applesand maple syrup, and green salad with cashew

cream Dijon dressing. Her des -sert recipe is pumpkin cheese -cake.Maddy will offer tastes of eachdish and have handouts of all therecipes with cooking instructions.

Avena lives in Willits and believesthe way to interest more peoplein veganism is through food. Shegrows a big garden, eats with theseasons as much as possible andis always inventing new recipes.Currently Maddy is working on acookbook about sustainable eatingfor a healthy body, mind and spirit.

Class cosponsor CARE is Mendo -cino Countys rst animal advocacy

organization dedicated to the humane treatmentof all species and a compassionate, sustainablelifestyle. One of the groups objectives is to pro -vide information and support to people interested

in moving toward a plant-based diet.

Joining with the Co-op to offer this Vegan HolidayCooking Class is just one of many vegan foodevents offered by CARE. Other ongoing eventsinclude the Ukiah VegFest, an Animal LoversPot Luck and Movie Night, and a CARE Commu -nity Feast featuring an informative and inspiringspeaker. To receive updates about CARE eventsand activities, send an e-mail to CAREmendo [email protected].

To register for Vegan Thanksgiving please con -tact customer service. The class fee is $5 for members and $8 for nonmembers.

C o -op C lass

Vegan Thanksgiving

Check the sale dates here

New!

2-WEEKSALES

Sales flyers at .ukiahcoop.com

A fresh look, quarterly couponbooks and new sales flyers twiceas often. So whats the deal? ItsCo+op, stronger together.


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i t s in s tore

Gift Ideas from the Co-opCome to the Co-op for the perfect source for holiday gifting.Youll nd a wide range of gifts sure to suit every taste at affordable prices!

Our famous bulk herb andtea departmentis a great placeto start! Customer favorite rasp -berry green tea tied in a cellophanewrap and placed in a Hues &

Brews teapot is sure to please anytea lover. Or, if you have any aspiring

chefs in the family, how about one of our beautiful glass or porcelain containers

lled with one of the Co-op spice blends?

Someone on your list get thegray- day blues?Localvendor Rockn Socksuses recycled yarns with great patterns and lus -cious colors sure to brighten the dullest of days.Check out our Wigwam socks for gifts, too!

Glass straws by glass dharma will last a lifetime.Makes agreat stocking stuffer, too. Anddont forget to check out our great mugs.

Local Its in the Bag makescolorful pot holders.Wrap onearound a new Zyliss spoon or spatula and tie with a beautifulribbon. Check out the great bags

from Its in the bag, too.

Co-op Gift card.For anyone on your list,the Co-op Gift card will be sure to please.

Happy Holidays

fromtheCo-op Staff


6/12


Its Fresh & In Season!

PumpkinA

lthough pumpkin pie is a longtime familyfavorite and a holiday tradition, pumpkins

offer a much more diverse culinary experience than just pie. In fact, early American colonists, who wereintroduced to this new fruit (yes, it's a fruit, not avegetable) by Native Americans, may have had itright from the beginning. They used it for soups,side dishes and even beer. They also created atasty dessert by slicing off the top of the pumpkin,scooping out the seeds, lling the pumpkin cavitywith milk, spices and honey, and baking it in the hotashes of a re. It was the predecessor to today'sholiday pie. And, what a great idea... no pans!

Nutritional Value of PumpkinLooking for a healthful, nutrition-rich food? You canhardly beat pumpkin! The beautiful orange color is a result of its high beta-carotene content. Beta-carotene is an important antioxidant that convertsto vitamin A in the body and offers a wide range of health bene ts--including a reduced risk of develop -ing heart disease and certain types of cancer.

But the health bene ts don't stop there. One cup of cooked pumpkin is just a mere 49 calories, but de -livers protein, carbohydrates, dietary ber, calcium,iron, magnesium, potassium, zinc, selenium, niacin,folate, and Vitamins A, C, and E. Pumpkin seed oilis also used as a dietary supplement to promotehealthy prostate function. Pumpkin was prized inearlier times for its health bene ts, too, when peo -ple relied on it to remove freckles and cure snake -bites.

How to PrepareTo use fresh pumpkin in pies and soups, cut in half and remove seeds. Steam pumpkin for 10 to 12minutes, bake on a baking sheet (cut side down) at350 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 .


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C o-ops are all about good food and strong val -ues. What better match for the holidays? Andwhat better year than this to celebrate Co-ops and theholidays in tandem?

More than ever, we're appreciative of the food on our platesbecause it costs more, yes, but also becausewe're increasingly sensitive to how and where it'sproduced and its nutritive value. We want food that'ssustainably and ethically sourced, local and organicwhenever possible. This year, create a holiday dinner

that re ects your appreciation of healthful food and thecooperative movement!

Start at the Co-op, of course. In fact, you can ndeverything you'll need there for your holiday feast:

The season's bounty. We typically highlight holidaydinners with harvest fare. A lovely array of fall veg -etables and fruits boasts color and nutrition: pumpkin,

Y our C o -op K itChen

Gather Round the Co-op Table for Holiday Dinner!

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 andraspberries. Use them in soups and appetizers, mainand side dishes, desserts and beverages.

Grains: Check out our bulk section for your mainstaygrains as well as a new ingredient or two. This year t rywild 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 juicesand treat milk drinkers to organic milk!

Meats: Turkey is traditional and the Co-op hasboth Free-range Willie Birds and Organic HeidiHens. 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.)

Vegetarian Main Dishes: For those who don't eatmeat, think nut loaves, grain casseroles and polenta.Or try a meat substitute, like Tofurkey or CelebrationRoast.

Cheeses: A selection of artisanal cheeses makesfor a wonderful appetizer (pair them with whole graincrackers or breads and sliced fruits and nuts).

Baked goods: Nothing is better for giving your tableenticing homemade appeal than freshly baked breads.Gather ingredients to craft your own or turn to theCo-op's bakery aisle, where youll nd everything fromround sourdoughs to seed- lled loaves and heartymultigrains.

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 youenjoy repeating each year. For others, making a suc -cessful dessert adds stress to the festivities. If you'recrafting your own cakes, cookies, pies, or fruit dishes,you'll nd luscious, wholesome ingredientsmaplesyrup and honey, nuts and ours, fruits and season -ingsat 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 cooperativemovement. 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 servingof each dish.

alk about your food. Te holiday dinner table is the perfect place for lively conver-sation about where your food comes fromand what that means.


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l oCal h eros

Ukiah Players Theatre Bans the Bottle!

Ihave been fortunate to work both at the Ukiah NaturalFoods for the past two years and work with the UkiahPlayers Theatre (UPT) for nearly ve years. For the pastyear or so there had been discussion about eliminatingplastic water bottles during performance intermissions,but the alternative seemed to be even more expensiveglass bottles.

Just this past summer, theCo-op held a free showingof Tapped at UPT, a moviethat examines the role of thebottled water industry and itseffects on our health, climatechange, pollution, and our reliance on oil. At that pointUPT decided to stop sellingplastic water bottles fromthe concession. Instead,UPT will offer free cups touse at the water fountain,until a better alternative canbe found. We encourage

patrons to bring their ownwater bottle with a cap or lid,which may be taken into thetheatre during the perfor-mance.

Yes, the bottles were allowed in the theatre and franklyhelped 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 tobottle beverages is in demand by recyclers, over 80 per -cent of plastic bottles are thrown away assuming theempty bottles actually make it to a garbage can.

Plastic waste is now at such a volume that vast eddiesof current-bound plastic trash now spin endlessly in theworlds major oceans.

This change will be in effect during the run of the nextproduction, 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 askingfor more, he is sold to a local undertaker and his family.They treat Oliver horribly and make him sleep under cof -

ns. Oliver escapes and runs off to Paddington Green,where he quickly befriends another young boy, the ArtfulDodger. Dodger takes him to his home, a pickpocketacademy run by a kind, yet slightly sinister, old gentle -man named Fagin. There, Oliver nds a friend in Nancy,

but neither she nor the boy are t for a life of crime.Adapted from Oliver Twist by Charles Dickens, this mu -sical has songs such as Food, Glorious Food, Consider 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. Thosewho bring in three cans will receive a discount couponfor future performances.

For more information about future performances, pleasego to www.ukiahplayerstheatre.org or to learn moreabout Tapped go to www.tappedthemovie.com.

By Holly Riggs Human Resources Assistant

(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 varietyof herbs, spices and ingredients that can turn an ordi -nary cooked dish into something extraordinary.

Whip up fancy Pumpkin Puffs -- perfectly avored withpumpkin pie spice -- in less than half an hour. (Kidslove these!) Or, when the weather turns colder, puton a kettle of Curried Pumpkin Soup. The additionof warming spices, such as ginger, cumin, coriander,cardamom, red pepper akes and brownmustard seeds is not only appetizing,it's warming, too!

Pumpkin PuffsIngredients3/4 cup honey2 eggs1/2 cup butter 1 cup mashed cookedpumpkin1 teaspoon vanilla extract

1 1/2 cups whole wheat our 1 teaspoon baking soda1/2 teaspoon sea salt2 teaspoons pumpkin pie spice1/2 cup raisins

DirectionsBlend well: honey, eggs and butter. Add pumpkin andvanilla. Blend. In another bowl combine our, bakingsoda, salt and pumpkin pie spice. Add liquid to dryingredients and mix well. Stir in raisins.

Drop by heaping teaspoonfuls onto greased cookiesheets. Bake at 325 degrees for 15 minutes. Makes30 puffs.

Vegan Curried Pumpkin SoupIngredients2 onions, nely chopped2 tablespoons olive oil, divided2 garlic cloves, minced1 1/2 tablespoons ginger, minced2 teaspoons ground cumin1 teaspoon ground coriander

1/8 teaspoon ground cardamom2 teaspoons brown mustard seeds1 1/2 teaspoons salt1/4 teaspoon dried red pepper akes3 cups pumpkin puree or 2 cans solid-pack pumpkin7 cups water 1 1/2 cups vegetable broth14 ounces unsweetened coconut milk

DirectionsCook onions in two tablespoons olive oil in a heavypot over medium-low heat. Stir occasionally until soft -ened, 3-5 minutes. Add garlic and ginger and cook,stirring 1 minute. Add cumin, coriander, cardamomand mustard seeds and cook, stirring 1 minute. Stir in salt, red pepper akes, pumpkin, water, broth andcoconut milk. Simmer uncovered stirring occasionally,30 minutes. Pure soup in batches in a blender untilsmooth (use caution when blending hot liquids) andreturn soup to pot. Keep soup warm over low heat.Thin with additional water if desired. Serves 6-8.

Adapted from: frontiercoop.com


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Health & Wellness

Acorn Whole Being HealthAlan Sunbeam, L. Ac.ukiahacupuncture.com, 354-2665

Acupuncture & Chinese HerbalistCandice Romanow, Licensed Practitionerhealing-pathways.com, 480-9021

Birthing SupportChiah Rose [email protected], 489-6029

Chiropractor, Low Intensive Laser Terapy Christine Miller, D.C101 W. Church St, Ukiah, 462-2230

General Dentistry J. Robert Ortega, D.D.S.mendosmiles.com, 462-3875

Holistic Health ConsultantLuna Hart, HHCharto health.com, 354-4731

Inner Harmony, Colon Hydrotherapy Casey Eldredgecolontherapyukiah.com, 972-0692

Meadows Physical Terapy Herman Meadowsmeadowspt.com, 462-4996

Nutrition Counseling, Weightloss & DiabetesSharon Stewart

[email protected], 367-0172

Philo School o Herbal EnergeticsMary Pat Palmer, AHG, ATR herbalenergetics.com, 895-3007

Six Rivers OpticalAura [email protected], 462-1310

ai Chi, Qi Gong, Meditation & Martial Arts

awesomeargos.com, 485-1198

en Moons Birth & Family ServicesLisa Rawson, 467-9242

Yoga Mendocino yogamendocino.org, 462-2580

Massage

Kate Nachtwey, CM Jin Shin Jyutsu/Massage Terapy/Pregnancy jsjbodyharmony.com, 489-1064

Mary-Margaret Mastin, AHMPolarity & Structural Balancing, 621-1401

Mike RobertsMassage Terapist, 621-4321 Nan ylicki, LM390 W. Stephenson, Ukiah, 463-0680

Therapy

Bonnie Barker Reiki Energy [email protected], 413-7004

erry Kennedy LCSW

Specializing in Voice Dialogue-Jungian model & non-dual approach to consciousness, 467-1362

JoAnn LovascioCore Energetics, Somatic Psychology,& Body Mind Awareness, 367-3946 Kathleen MacGregor Counseling, [email protected], 391-8569

Dennis Miller, MF462-3228

Gail Shahbaghlian, MF518 S. School Street, Ukiah, 462-6575

Divora Stern, LCSWEnergy psychology, emotional freedom technique,theta healing bio eedback, 354-9911

Julia Velazquez-Contreras

Hypnotherapy & Energy HealingRegenerationalHealing.com, 357-0294

Tese Co-op member-owners ofer discounts to other member-owners! I youd like to include your business inthe 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.

Co-op member-to-memberMisc. Services

Alden ech & DesignComputer Consulting/Web Design, 462-3446

Alliance Auto Service213 S. Main St., 462-4432

All Ears Computing, Marc [email protected], 463-1885

Deborah Pruitt, Ph.D.Strategic planning & group acilitationgroupalchemy.net, 456-0654

Horizon Investment GroupFree consultation/plan or socially responsible investing Heather Schick, 459-0200

Paulownia ree Company - ZoeAnna Tiesdragontrees.com, 485-6277

Photography - Ron Greystar rongreystar.com, 456-9099

Political Landscapers Joe Louis Wildman

joelouis@paci c.net, 367-0910

Raw Food Che - Christina Basor Classes, Special occasion desserts & more! 489-3600

Raw Food Che & Consultant - onya Turmanthurman [email protected], 272-7275

Real Estate Appraiser - John Rensen jdrensen@paci c.net, 743-1210

Realtor - Howard [email protected], 272-2500

Redwood Home Inventory & Organizing Sheila Leighton, 895-3735

Salon 309468-7979

Shoefy & Sox 463-6933

ara Moratti , Coldwell Banker Mendo Realty, Inc.Ofce 459-5389 ext. 109, Cell 367-0389

ech Support (Mac) , Sirius Mac Solutions je @siriusmac.net, 237-2597

Teta Mind

etahealer, Dog Trainer & Animal Communicatorthetamindthetahealing.com, 895-9129


10/12


S avvy consumers know that you can't alwaystell a product by its label. Nowhere is this moreobvious than in the body care aisles and, unfortu -nately, when it comes to body care not all organiclabels are the same.

The USDA has regulated the term "organic" in foodproducts for some time. The USDA certi ed organiclabel in food should be a guarantee the product hasbeen produced under speci c federal standards.

The USDA has claimed responsibility for regulating

organic claims on body care products. However, ithas also decided that it has no authority over produc -tion and labeling of products not made of agriculturalingredients. Neither does it have authority over those that do not make claims of meeting USDAorganic standards.

The regulatory black hole has led to some naturalbody care producers using the word "organic" ontheir 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 thematter even further.

Many of the top brands use "organic" in their brand

i n the n ews

Defining Organic in Body Care

Raw Sunflower Herb PateLongtime Co-op member Marcela Ries sent along this delicious recipe. She discovered it in Raw Food Made Easy by Jennifer Cornbleet. Its great, can be doubled (or tripled) and keeps well. Best of all its raw and gluten free! Ingredients:1 cup raw sun ower seeds, soaked1 tablespoon water 1 tablespoon red or green onion, minced1 tablespoon lemon juice2 teaspoons dill, basil or parsley, minced1/2 teaspoon garlic, crushed1/4 teaspoon sea saltdash black pepper dash cayenne

Directions:Process seeds & water in food processor,stopping to scrape down sides; add remainingingredients and mix well.

Note from Marcella: Finely grated zucchini,carrot or minced celery isa great addition.Freshbasil or

parsley isgood, too.

name, product name or labels, yet are not currentlycerti ed to meet any organic standard. These includeNatures Gate, Avalon Organics, Jason, Kiss My Face,Giovanni Organic Cosmetics and Dessert EssenceOrganics.

Some organizations have called for a boycott of itemsthat don't carry the USDA seal. Our Co-op believesthe right approach is to provide our members andshoppers with education on this issue and allow themto make educated choices. In addition, we believe thata necessary ingredient of any lasting change on thisissue is regulatory oversight and enforcement.

Our Co-op, in conjunction with over 110 other food co-ops nationwide, is a member of the National Coopera -tive Grocers Association (NCGA). NCGA works on or -ganic regulatory issues for its members. It continuesto address this issue on the regulatory front throughits work as a founding member of the National OrganicCoalition. In addition, NCGA is putting pressure onsuppliers who take part in its Co+op Deals promo -tional program (our sales yers and coupon books.)They set a deadline for them to either meet standardsfor organics as outlined by the USDA NOP standardsor NSF-ANSI 305 standards.

Vendors must give a written plan for compliance andshow 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 becompliant 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 thema reasonable time to comply with standards or makethe product or label changes that might be necessary.Together, we can all protect the integrity of the term"organic" and maintain consumer con dence in thecerti ed organic label.


11/12


In late August the Co-op Board of Directors andmanagement team met for an all-day retreat.The goal of the retreat was to revisit, reviewand update the Co-ops ve-year strategic plan.

Brainstorming sessions were held for reviewingthe Co-ops strengths, weaknesses and oppor -tunities. Many ideas were presented and by theend three champion teams were formed withthe goal of researching issues and presentingrecommendations regarding a newstrategic plan.

The three teams are (1) a team to

look at further renovations and xesto the current store location, (2) ateam to look at the potential to utilizesome off-site space, and (3) a teamto review long term plans and re -quirements for a potential move to anew location.

The three teams will meet again asone body in November to review thework of the champion teams andmove forward with this process.

-George Gibbs

Note from the Board of Directors

Integrity Quality Food & Goods Customer Service Community Involvement& Leadership

Prosperity

Our Core Values

The InternationalCo-op Principles

1Voluntary & OpenMembership2DemocraticMember Control3Member EconomicParticipation4Autonomy & Independence5Education, raining& In ormation

6CooperationAmong Co-ops

7Concern orthe Community Top row:President Cliford PaulinVice Pres Adam GaskaTreasurer George Gibbs VI

Secretary Jacquie Lee Bottom row:Terry NievesNehemiah Bear Joe WildmanLorena Calvo-EvansPaul Barth

Ukiah Natural Foods Co-opBoard of Directors

Ukiah Natural Foods Co-op2010/2009 Monthly Sales Comparison

In an age where community involvement and partnerships with civil society areincreasingly being recognized

as indispensable, there is clearly a growing potential for coopera-tive development and renewal

worldwide. -- Kofi Annan


12/12

Co-op Calendar

Every Sunday isSenior Sunday at the Co-op!

All Co-op member-owners 65and over receive an additional

2% discount every Sunday.

Monday, November 1Order your Turkey!Fresh Sonoma County Willie Birds &certi ed organic Diestel Heidi Hensavailable while supplies last.

Co-op Art WallAward-winning quilt artist Laura Fogdisplays one of her fabulous creations.

Monday, November 8Co-op Class Vegan ThanksgivingMaddy Avena teaches how to make deli -cious, creative holiday dishes that are meat,dairy and egg free! 6-7:30 pm in the Espres -so Bar. $5 members & $8 nonmembers.RSVP at Customer Service or 462-4778 to

register.

Monday, November 15Board Meeting6 p.m. 413 N. State St.All members are invited to attend. For acopy of the meeting agenda, go toukiahcoop.com

Tuesday, November 16Sale! 10% off Wine, Cheese& Crackers

Monday - Wednesday, November 22 - 24Pick Up Your Pre-ordered Turkey

Thursday & Friday, November 25 & 26ThanksgivingCo-op closed

December Wednesday, December 1Co-op Art Wall

Brian Powell displays beautiful jewelry

Tuesday, December 7Sale! 10% off Bulk ItemsTraci Triolo, on ute, with Jacob Turner onguitar playing songs of the season.2:30-5:30

Monday, December 20Board Meeting6 p.m. 413 N. State St.All members are invited to attend. For a copyof the meeting agenda, go to ukiahcoop.com

Tuesday, December 21 Winter Solstice ConcertTracie Triolo, on ute, with Jacob Turner on guitar playing songs of the season 2:30-5:30pm

Friday December 24Christmas EveCo-op closing at 6:00 pm

Saturday, December 25Christmas Day Co-op closed

Friday, December 31Happy New Year!Co-op closing at 8:00 pm

Saturday, January 1 New Years Day Co-op closed

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 lotof people and it

was a whole lotof fun, said LoriRosenberg, Co-opGeneral Manager.

With all the

requests for arepeat, look for another fleamarket next year!

november - december 2010 ukiah natural foods co-op newsletter

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