“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” -Mark Twain september - october 2013

inside this issue

Greetings from the GM...... 2 The Farm!...... 3 Words on Wellness...... 4 Words on Wine...... 5 Autumn on Your Plate...... 6-7 Upcoming Events...... 8 Staff Updates...... 9 Member-Owner Give-Away....10 Kids Classes...... 10 Owner-to-Owner...... 11 New Sale Signage...... 11

Co-op Calendar...... 12 he Apple Farm in Philo is a staple in our produce department at Ukiah Natural Foods. We are Tgrateful every fall for the twenty-plus varieties that are provided during the peak of apple sea- son for our customers’ enjoyment! It was the cold wet winter of 1984 when Tim Bates and Karen Schmitt began taming the wild property that is now their apple farm. Today, more than 3 genera- tions join together to care for The Apple Farm and this family affair is one that is enjoyed by all!

“Our years of working the farm led us from conventional practices, through transi- tion, and on to many years of being certified organic. We want to continue to evolve and have chosen biodynamic farming as a framework in which we can further de- velop our relationship with our farm. It is an endlessly fascinating endeavor and we are all energized by the new and old ideas that we unearth.” - from www.philoapplefarm.com Tim, Karen and family produce a wide variety of products beyond their . The delicious, delec- table apples that they grow later become apple , apple vinegar and hard , to name a few. On a recent tour of the farm we were able to -test The Apple Farm’s food prod- ucts as well as learn a lot about the process of creating hard cider. Asking Tim about the farm’s history we found that it all began with family.... Connected to Our Community cont. on page 3 greetings from the general manager A natural foods cooperative since 1976 Fall Is Here! 721 South State Street Ukiah, CA 95482 707 462-4778 Store 707 467-9720 Annex www.ukiahcoop.com e-mail: [email protected] As we approach the fall season it brings our human resource and accounting depart- Store Hours cooler temperatures and the beautiful ments occupy in addition to the classroom Mon–Sat | 8–8 p.m. changing colors in nature. September and and meeting room has given us a little breath- Sun | 9–6 p.m. October are very busy months at the Co-op ing room, but the ultimate goal is to have all celebrating National Organic Month, Fair the staff housed again under one roof. UNF Management Trade Month, Non-GMO Month, National Co-op Month, Back to Schools Week and our Our employee population has grown to 94 Store member-owner party! Take a look through- staff members. Their hard work and re- General Manager out this edition of the Co-op News Beet for sponsibilities are carried out on a daily basis Lori Rosenberg information about these events and I hope to continuing to provide value, service, quality Front End see you at our fun Co-op event at Terra Sávia organic products, a clean store, education and Lodie DeAlba in Hopland on Saturday, October 5th from services to our diverse community. I appreci- Grocery 3-7 PM! ate and value them all for their great work. Babs Verenis As a former employee used to say, “It takes Information Technology We have been reporting to you about our a village to make it all work.” I agree whole Brian Alexander continuous search for a larger site that would heartedly. Marketing & Outreach provide an opportunity to increase services, Thank you for your continued support of our Jessica Silva expand key departments, enhance the ever thriving community owned and operated Produce customer shopping experience and be able cooperative. Libee Uhuru to operate more efficiently. As the search Wellness continues, there are key factors that are Mike Tilander reviewed for each potential site based on af- In cooperation, Operations fordability, location, ample parking and size. The board of directors and management will Mark Rogers Lori Rosenberg continue our best efforts moving ahead and General Manager Annex will keep our member-owners informed. We Finance continue to operate the best we can in our Anne Wright current location with all its limitations while Human Resources striving to provide a safe work environment Susan Winter for the staff. The rented annex location that

Vision: We envision Ukiah Natural Foods Co-op to be the foundation of a trusted, cooperative Co-op News marketplace of goods and services that provide for the needs of our diverse community. Editor / Layout Purpose: The purpose of Ukiah Natural Foods Co-op is to be a vital, thriving, and growing Jessica Silva / [email protected] community center that will: Contributors • Provide and promote organically grown, sustainably produced food, goods, and services that are Lori Rosenberg, Mike Tilander, Amanda Slade locally and regionally sourced whenever possible. Submissions • Promote the health and wellness of our community by providing facilities, resources, and Views expressed in the Co-op News are the writers’ information and by offering effective, positive community education and services. opinions and are not necessarily the views of Ukiah Natural Foods Co-op. Submissions from members • Embody and model sustainable, humane, equitable, green ways of working and living, creating and are encouraged. The deadline for submissions is the first Friday of the month, two months before maintaining an ideal workplace. publication. Submissions may be edited or not • Add to the enjoyment and enrichment of our greater community ventures and networks. printed based on length and appropriateness. • Have fun doing it!

The Co-op News • September - October 2013 2 greetings from the general manager Fall Is Here! The Apple Farm! Local, Organic Apple Farm in Philo, CA

Continued from front page

apple syrup and so much more! It is the perfect loca- and family have grafted more than a quarter of the farm tion to stop off for a treat as you drive through Ander- over the years! The process of grafting is a difficult son Valley. one, however it is one that has provided Tim the op- portunity to grow 80-plus varieties of apples. It seems During our tour we received a great tasting of some every other year is a small crop year for apples, some of the farmstand’s products... However, we also took less than others. Many apple varieties only produce home some of the farm’s (delicious) hard cider. A about 10% of their crop in the alternating years. Some great portion of our tour centered around the process trees will give The Apple Farm five hundred apples this behind making a great hard cider! If you ever choose year and only fifty next year. No matter the circum- to enjoy a farm stay, you will also enjoy some of the stance, The Apple Farm delivers delicious apples year light, refreshing and delicious hard cider from The after year. Apple Farm at all times of day! The farm produces at least ten 60-gallon barrels of hard cider each year. Each year The Apple Farm’s apples travel far and wide for everyone to enjoy their delicious flavor. Pick up their apples or apple cider here at the Co-op, stop by their farmstand or take a trip to the Farmer’s Market behind the Ferry Building in San Francisco on Saturdays. No matter which way you get them, we encourage you to try some of The Apple Farm’s apples during the peak of im and Karen just raved about Anderson Valley their season! Tto Karen’s parents and spent a great deal of time letting them know they should consider moving to the area. After a long search, Karen’s parents contacted Tim and Karen to ask them how they felt about chang- ing their profession? Needless to say, that’s where Looking for more information on The Apple Farm began! The Apple Farm?

Today, two of the couple’s daughters spend all of their Visit them at: time on the farm helping the family business. Sophia 18501 Greenwood Road runs the family’s animals and vegetable gardens, Philo, California 95466 providing them the opportunity to raise more than 80% of their own food. Rita doesn’t see much beyond the www.philoapplefarm.com farm and loves the family business! She spends her time working alongside Sophia to learn the ropes. (707) 895-2333 The process of creating hard cider is a long and Speaking of the family business, it goes far beyond tedious one that Tim has been perfecting for over just growing apples and creating products for the 25 years, before hard cider was even the rage! Tim farmstand. The Apple Farm regularly holds Stay & picks and chooses just the right blend of apples for his Cook Farm Weekends in their beautiful space. Im- hard cider and then uses old champagne bottles from mediately upon entering the farm’s property you get Roederer Estates to bottle his product. According to a glimpse of the charming guest quarters. With lovely Tim, the best apples for hard cider are Wickson and names like Blue Door, Green Door, Red Door and King David apples, with the remaining contents being a Room with a View you can’t go wrong! Beginning blend of apples available on the farm. Another special February through November you can choose to enjoy note about the hard cider is that Tim does not use a weekend or midweek stay at the farm. These stays yeast, he allows the cider to naturally yeast and then include all meals, time spent preparing them and full waits for bottling time to top off the cider with apple access to the grounds of the farm. to increase the sugars. No matter the process, the cider is worth a try if you are making a trip to the Not interested in a full weekend’s stay, but would love farm! to see the farm? Stop by anytime, they are always open! The farmstand is a lovely place to stop in and Over the years The Apple Farm has seen many chang- pick up fresh produce, jams, jellies, , es, not the least of which has been in the apples. Tim

The Co-op News • September - October 2013 3 words on wellness probiotics, gut health & the immune system The Blueberry Patch Co-op Class Mike Tilander – Wellness Manager

Tuesday, September 10th 6:00 - 7:30 p.m. $5 Member-Owners, I was recently in my hometown of International Falls, the mitochondria. PQQ is an extraordinarily powerful $8 Non-Member-Owners Minnesota for a few weeks. Our grandkids are grow- anti-oxidant that helps protect cells from oxidative dam- ing so fast that it’s shocking. The northern Minnesota age. Extra PQQ is released as needed when glucose summer is a pure delight. Rainy Lake was gorgeous as is burned for fuel. PQQ not only supports mitochondrial Join us for an in-depth exploration always and the sky is filled with puffy cumulus cloud functioning but it actually is being shown to promote of New Chapters Cultured Whole Food formations that simply take your breath away. The nu- mitochondrial biogenesis which in other words means Multivitamins. Discover how multivitamins and merous thunderstorms were fun too! I am excited to creating new mitochondria. This is a huge development probiotics can improve your gut health and say and I know the black bears in the nutritional realm. PQQ has been immune system and learn how to support your would agree with me that it was shown to possess exceptional molec- body and to feel the difference in your a plentiful year for anti-oxidant ular stability, enabling it to facilitate life every day!! Please RSVP online at packed wild blueberries! Need- thousands of anti-oxidant reactions www.ukiahcoop.com or call Customer less to say I spent many days in the mitochondria without break- Service at 462-4778. in the woods picking them with ing down! It seems that minding your friends and relatives. They grow P’s and Q’s might be more important near exposed granite rock ar- than ever! We now carry PQQ in the eas that have lots of jackpine, Wellness Department and it is derived spruce, and balsam fir nearby. from a patented Japanese fermenta- Northern Minnesota is basically tion process. Other sources of PQQ flat with lots of swamps, rivers, especially if you enjoy juicing are kiwi lakes, and forests. The blue- fruit, green peppers, spinach, carrots, berry patch areas are slightly cabbage and tomatoes. Incidentally higher than the rest of the ter- PQQ research indicates that it works rain but not by much. One of the synergistically with CoEnzyme Q10 things I miss most about living (another potent anti-oxidant) in the back home is picking these de- mitochondria as well. licious morsels. I was in blue- berry nirvana and excited as a Last year was a poor year for the wild school boy on the last day of blueberries so this year was a real Stay in school. One day we picked for treat! It is hard work picking them but hours and the wind was howling about 40 miles per a true labor of love. Being in the deep Touch! hour and it kept the bugs off us. Another time it was woods is profoundly special and the added pleasure of calm and muggy and the bugs had us for dessert. the berries is a simple magic! I love taking big handfuls of the berries and jamming them in my mouth and the Have a new address or phone Speaking of anti-oxidants, blueberries are a prime flavor adventure is incredible. I ingested lots of blueber- source. Inside our cells are tiny energy furnaces called ry pie and pancakes while up north and certainly met number? Update your informa- mitochondria that burn glucose for energy. During this my body’s anti-oxidant requirements. One of my favorite tion to get the latest in: process of oxidation free radicals with unpaired elec- hikes by Rainy Lake goes through an old-growth White trons are created and research indicates they can Pine forest and I munched on blueberries there as well. • Co-op Happenings cause cellular damage if anti-oxidants in the diet aren’t The needles that have fallen on the path through the available to help mitigate the process. A recent anti-ox- years feel softer than any carpet you have been on and I felt like Hiawatha walking on them! • Patronage Dividends idative , pyrroloquinoline quinone (how’s that for a mouthful?) or PQQ, has been shown to inhabit • Member Opportunities

Moved out of the area and not Thursday coming back? We can refund th your membership! SALE September 26 Contact our Membership Coordinator: [email protected] 10% Off all wellness products!

707-467-9720 ext. 101 Sale includes all vitamins, supplements and herbs.

The Co-op News • September - October 2013 4 words on wine canning 101 Co-op class A New Leaf Has Turned! Tuesday, September 24th Amanda Slade – Wine Buyer 6:00 - 7:30 p.m. $5 Member-Owners, $8 Non-Member-Owners Pomolita Middle School Want to try your hand at canning but don’t With fall just around the corner, that means that the I would also like to mention that John Chiarito (a cre- know how? Don’t miss Jacquie Lee’s class! grapevines and leaves are in full bloom, grapes ready ative and artistic local winemaker) has retired this year You’ll learn how to make jam, preserve to be harvested and turned into luscious wine. Wine to spend more time with his family. On a personal level, tomatoes and pickle peppers! A chef for four grapes are harvested in October and it is the busiest I really enjoyed working with John and featuring his years at Chez Panisse in Berkeley, Jacquie time for wineries, and the extra helping hands includ- wines at the Co-op which were ALWAYS hot sellers. opened the Garden Bakery (now Momma’s ed. It is a fun time of year that keeps everybody busy His was one of the first new wines that I brought in Cafe) in Ukiah in 1995. Her classes are and you get to see the entire process of winemaking when I started this job and am grateful that he would always a hit so sign up early! Please RSVP at its finest. Winemakers invite family and friends to always try to help out in a pinch when I saw his wine online at www.ukiahcoop.com or call come and help pick grapes at daybreak, and to help was getting low. Congratulations John! No more early Customer Service at 462-4778. in the bottling process after the grapes have danced morning picking grapes or doing punch downs late at together in the fermentation process. I am still amazed night. We will miss you! that winemakers can fit all their strenuous tasks into the limited amount of time they have during the season. We also have some great for this fall that are fast It is truly dependent on the weather and the climate as sellers if they can remain on the shelves by the time to how the grapes will grow. So far, this year has been you are off work. The Bite Hard Cider will be back in great for our delicious grapes and hopefully we will all September and it was a fast seller this past year! We enjoy what 2013 has to bring! can all enjoy the new vintage of BHC once the apples have ripened and are ready to be picked. We also carry Here at the Co-op we are featuring a new local wine, Ace Perry Cider and the Woodchuck hard cider which Lula which makes a mouth watering pinot noir and we are also delicious crisp refreshing options. are the only store that carries it…nationwide! You can purchase Jeff Hansen’s (local winemaker and propri- We have many different selections for all the beer and/ etor) wine online, (lulacellars.com), directly at the tasting or wine drinkers at UNF and if you want something that room in downtown Philo and at Ukiah Natural Foods! we don’t have and you would like to see it in the store, Jeff has a breathtaking tasting room on Hwy 128 in feel free to ask. We always try to go above and beyond peruvian cooking Philo, open seven days a week from 10am-5pm. He is for our customer’s needs, so let us know if there’s any- Co-op class a charming, personable and outgoing man who knows thing we can do for you. how to make amazing wines. I feel so honored that we Note: Wine tip of the month! Tuesday, October 8th carry his wine and that we are the only store to do so. 6:00 - 7:30 p.m. We featured his pinot noir for the month of August and If you are drinking red wine and are conscious about $10 Member-Owners, I received lots of compliments. If you get a chance to staining your teeth, sparkling water with it! The get out on Highway 128, swing by Jeff’s tasting room in carbonation in the sparkling water will lightly scrub $15 Non-Member-Owners downtown Philo and let him know that I sent you! the wine away before it has a chance for the stain to set.

Come take a trip with Chef Instructor Monica Almond and travel to Peru through your palette to experience the exact flavors of her childhood. As a trained chef in Peruvian and Spanish , Chef Monica will walk you through a step-by-step instruction of her recipes to try at home. Please RSVP online at www.ukiahcoop.com or call Customer Service at 462-4778. Tuesday SALE October 22nd 10% Off all bulk foods!* *All bulk edibles including bulk foods, coffee, tea and herbs.

The Co-op News • September - October 2013 5 Enjoy Autumn on Your Plate! Easy & Delicious Apple Recipes

Organic apple nachos recipe

Ingredients: 2 sliced apples of choice 2-3 Tbsp. raw almond butter, raw cashew butter, or peanut butter of your choice 1-2 oz. of pecans, walnuts, almonds or nuts of choice Chocolate chips to taste Other topping options: dried cranberries, drizzled melted chocolate, raisins, coconut flakes, sunflower seeds, bananas or dried fruit of choice.

Directions: Slightly heat the nut butter of your choosing, this is best done in a double boiler for approximately 2 minutes, until thinned out a bit.

Slice apples and put on plate.

Top with nut butter and other favorite toppings and serve.

Total Time: 5 minutes Yield: Serves 4 Recipe courtesy of wholelifestylenutrition.com

butternut apple bisque recipe

Ingredients: 1 medium onion, diced 1 tablespoon butter or vegetable oil 1 tablespoon curry powder (or more, to taste) 1 butternut squash, about 1 1/2 pounds, seeded, peeled and cubed 1 apple, cored, peeled and cubed 5 cups low-sodium vegetable stock Sea salt to taste

Directions: In a 4-quart pot, heat the butter or oil and sauté the onion over medium heat until soft, about 5 minutes. Add Apples will ripen 6 to 10 curry powder and sauté 3 more minutes, being careful not to burn. Add squash, apple, and vegetable stock to times faster if kept at room the pot and bring to a boil. temperature than if Reduce to a simmer. Cover and cook 20-30 minutes, or until the squash is tender. Puree the in a food refrigerated! processor or blender and salt to taste.

Total Time: 45 minutes Yield: Serves 6 Recipe courtesy of strongertogether.coop

The Co-op News • September - October 2013 6 apple dressing

Ingredients: 1/4 cup honey 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar 2 teaspoons fresh garlic, minced 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme

Directions: For maximum nutrition, Whisk together the dressing ingredients in a medium sized bowl. don’t peel your apple; Line four salad plates with fresh greens and fruits or vegetables of your choice. Drizzle the dressing over the two-thirds of the fiber and serve. and many antioxidants are Pairs well with beets, cucumbers and goat cheese. found in the peel! Total Time: 5 minutes Yield: Serves 4

Recipe courtesy of strongertogether.coop

apple-bacon pancakes & cider syrup

Ingredients: 1/2 cup apple cider 1/4 teaspoon soda 3 tablespoons packed light brown sugar, divided 1 large egg 1 1/2 teaspoons lemon juice 1 large egg white 1 1/2 teaspoons cornstarch 1/2 cup nonfat buttermilk 1/2 cup whole-wheat pastry flour 1 medium apple, peeled and finely diced 1/4 cup plus 2 tablespoons all-purpose flour 4 slices bacon, cooked and crumbled 1 teaspoon baking powder 1 teaspoon canola oil, divided

Directions: Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.)

Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes.

Total Time: 30 minutes Yield: Serves 4 Recipe courtesy of strongertogether.coop

The Co-op News • September - October 2013 7 celebrating co-op month! Give Back to Schools Week 2013 Member- Saturday, October 5th Owners 3:00 - 7:00 p.m. Only Event! Terra Sávia Tasting Room $10/pp 14160 Mountain House Road Hopland, Ca 95449 th th October 6 - 12 Farm Tours and Socializing from 3:00 - 5:00 p.m. The Co-op will donate 5% of all sales to local schools! Dinner, and Dancing Each time you shop during the week, just tell your cashier which from 5:00 - 7:00 p.m. participating school you choose. We’ll donate 5% of your sale to that school -- you pay nothing! RSVP required by Friday, September 27th. The school must be registered in advance to participate. Applications will be available at customer service and online Please RSVP by calling Customer Service at 462-4778! beginning September 1, 2013. Shop at the Co-op and show your school spirit! 2nd annual! Critter Comfort Towel Drive! Saturday, September 21 12:00 - 3:00 p.m. Ukiah Natural Foods Co-op Parking Lot

Sick, hurt or lost animals in area shelters can benefit from a little comfort! Shelters use towels to provide bedding for animals in need. With funds in short supply they rely on donations to help. Please bring your donation of a new or used clean towel to the Co-op, Saturday, September 21. We will donate them to local shelters. (And you will be entered in a raffle to win a Pet-friendly gift basket!)

Bounce House for Children! The Co-op will be collecting towels all day, but please join us for homemade dog treats, Help us raise children’s activities, pet ac- Bring your pets, fun for all! even more than tivities, pet adoption, local the 450 towels vendors and so much more!!! It all happens from noon to we collected last year! Pet Adoption & Local Vendors! three on September 21st!

The Co-op News • September - October 2013 8 Co-op Staff Stuff! jula's TOP 9

Tips and tricks from co-op staff kitchens! 1. Annie’s Organic Ranch Dressing Here at the Co-op our staff is nothing short of amazing 4. jessica silva – marketing manager Creamy and fresh, it great on in the kitchen! We always have treats and treasures My family loves crispy bacon! I prep my bacon by laying everything! from the kitchens of Co-op staffers awaiting it out on a cookie sheet. I pop it in the oven, turn the everyone’s trial on our breakroom table. For this temp to 400 degrees fahrenheit and set my timer for 22 2. Bearitos White Corn Tortilla Chips reason our staff wants to share their lessons learned in minutes. It comes out nice and crispy with perfect flavor. Super yummy and good with hummus all of their cooking endeavors! (Don’t preheat the oven, allow the bacon to cook with the or guacamole. increasing heat!) 3. Clover Organic Peach 1. lori rosenberg – general manager 5. mary anne doble – marketing coord. The individual serving is the perfect size to When you finish roasting whole peppers, put the charred I hate soggy salads, so I place a saucer upside down in fill you up and is great with granola too! peppers into a turkey bag and let it stand for the bottom of the salad bowl before filling with salad. 20 minutes and then easily peel off the skins. I then Excess moisture will run underneath the saucer and it 4. Amy’s Cheddar Bean & Cheese Burrito wash and reuse the bag over and over for the next keeps my salad crisp and fresh! round of roasted peppers. The skins come off really I love the tortilla! The bean and cheese easy and it works much better than paper bags. 6. tasha jelen – scan clerk melt in my mouth! Overripe bananas? Don’t toss them... Freeze three 2. libee uhuru – produce manager peeled bananas in a plastic bag for the next time you 5. Virgil’s Root Beer Love using fresh ginger, but find the prep a bit ungainly? want to bake. They are perfect for banana bread or Best root beer ever, perfect for floats! Here’s an amazingly simple solution: Merely freeze the muffins -- just allow them to thaw (doesn’t take long) ginger root and voila—grating is now entirely easy, with and throw them in your mix! no more unusable, stringy nubs left over. 6. Boont Berry Farm Tofu with Rice 7. amanda slade – wine buyer The tofu and rice combo is yummy! 3. Brian alexander – I.T. Manager Cooking a grain? Heat your pan, measure your grain and Whenever I’m prepping carrots, I give a small one to my pour it into pan. On medium/high heat, toast your grain 7. Newman’s Own Organic Milk dog Livi. Makes a great chew toy. But she has to take it one to two minutes or until popping and slightly brown in outside. (She leaves crumbs.) color. Gives added flavor! Chocolate Bar Really rich and great tasting! 8. Kemmy’s Blackberry Pie So fresh and delicious! Staff Anniversaries 9. Haigs Traditional Hummus So smooth it tastes great on a sandwich, chips or a salad!

Jesse C. Gayle S. Brian A. Brian G. Lodie D. 17 years 12 years 11 years 10 years 7 years Grocery Bookkeeper I.T. Manager Grocery Front End Mgr.

Grocery Stocker Jula Barlettani describes her eating style as "Vegetarian with a love for all Jacob W. Marlene S. Holly E. Sarah S. Nicole S. things pre-made!" 7 years 5 years 4 years 4 years 3 years Wellness Front End Front End Grocery Front End The Co-op News • September - October 2013 9 Voluntary & Open Autonomy & Concern for the international 1 Membership 4 Independence 7 Community Democratic Member Education, Training & co-op 2 Control 5 Information Member Economic Cooperation Among Co-ops principles 3 Participation 6

What’s in your garden? halloween cooking Co-op kids class Co-op kids class Stay Tuesday, September 17th Wednesday, October 16th In-the-Know! 5:30 - 6:30 p.m. 5:30 - 6:30 p.m. $7 Member-Owners, $7 Member-Owners, This year we are proud to $12 Non-Member-Owners $12 Non-Member-Owners offer Mary’s Free Range Turkeys & Mary’s Organic Do you like to dig, plant and eat what’s in Spooky, scary, scrumptious treats for your your garden? Come celebrate the harvest Halloween fun! Bring your child in for our Turkeys for your with us and learn how to make delicious Kids Co-op Cooking Class. We will tempt Thanksgiving holiday. fresh recipes picked right from your garden. them with tasty goodies and homemade, Please RSVP online at www.ukiahcoop.com healthy Halloween treats! Come in costume! or call Customer Service at 462-4778. Please RSVP online at www.ukiahcoop.com All vegetarian feed, gluten- or call Customer Service at 462-4778. free, no hormones, no pre- servatives and no antibiotics. These California Turkeys are fresh and truly juicy.

Sizes will range between 8 and 28+ pounds.

Stay tuned for more details!

Courtesy Enter of Rocky & Rosie to win a charcoal grill! Chickens! Grill giveaway ends September 17th, winner will be drawn September 18th. Please see sign in the store for more details! Ukiah Natural Foods Co-op Board of Directors

Photo Not Available

President Vice Pres. Treasurer Secretary Lorena Calvo- Larry Elaine Jeanine Clifford Paulin Adam Gaska George Gibbs Terry d’Selkie Evans Mayfield Boults Pfeiffer

The Co-op News • September - October 2013 10 NEW LOOK at the Co-op! Co-op Owner-to-Owner! The Co-op Owner-to-Owner program is changing! Our Co-op Owner-to-Owner list is growing. Due to space limitations we have decided to do a book directory beginning in January 2014. For a complete list please go to ukiahcoop.com. If you’d like to include your business in the directory, please complete the form below and return it to the Co-op. If you have any questions, please contact Marketing at 462-4778 ext 115. Note: A listing in the owner-to-owner directory does not imply a Co-op endorsement.

Ukiah Natural Foods Co-op Community Links Searching for the greatest sale around the is a great way for the community to work together and an opportunity for businesses to attract Co-op? Start looking for the signs above! new loyal customers. IT’S FREE TO BE A LINK! The Co-op has streamlined our sale signage, Co-op community Links is updated annually and made available to all Ukiah Natural Foods Co-op Member- so you never miss a deal on your favorite Owners in our community. Co-op Community Links can also be viewed on our website: products! www.ukiahcoop.com To become a Link, please mail the information requested below to: Ukiah Natural Foods Co-op, 721 South State St Ukiah, CA 95482 Attn: Marketing Department (please include a business card with your application and email us your logo) For more information, call: 707-462-4778 x 115 or email [email protected] 2,404 Business name (please type or print carefully) Local

Community Links category: ______Items Description of goods or services offered: . We reserve the right to edit. Must be 30 words or fewer available at your co-op! ______

______

______Our Core Values ______

• Integrity Info to be displayed in Co-op Community Links book and online: Address: • Quality Food & Goods Phone: Email or website: • Customer Service Business hours: • Community Involvement Discount offered: ______& Leadership Contact Info: • Prosperity Name: Phone: Email: Mailing address: Signature: Date: The Co-op News • September - October 2013 11 Ukiah Natural Foods Co-op PRSRT-STD 721 South State Street US Postage PAID Stay connected Ukiah, CA 95482 Petaluma, CA with the Co-op PERMIT #16 ukiahcoop.com facebook.com/ukiahcoop

Co-op Calendar

Tuesday, September 10 Tuesday, September 24 Tuesday, October 8 Probiotics, Gut Health & The Immune Co-op Canning 101 with Jacquie Lee Peruvian Cooking Class System Class 6:00 - 7:30 p.m. 6:00 - 7:30 p.m., Co-op Annex 6:00 - 7:30 p.m. Co-op Annex Pomolita Middle School, Room 316 $10 for Member-Owners, $15 for Non-Member-Owners $5 for Member-Owners, $8 for Non-Member-Owners $5 for Member-Owners, $8 for Non-Member-Owners Please RSVP at www.ukiahcoop.com or Please RSVP at www.ukiahcoop.com or Please RSVP at www.ukiahcoop.com or call Customer Service at 462-4778. call Customer Service at 462-4778. call Customer Service at 462-4778. Wednesday, October 16 Monday, September 16 Thursday, September 26 Halloween Treats -- Kids Class! Board Meeting -- 749 C South State Street 10% Off All Wellness Products 5:30 - 6:30 p.m. Co-op Annex All owners are invited to attend, 6:00 p.m. Sale includes all vitamins, supplements $7 for Member-Owners, $12 for Non-Member-Owners For a copy of the meeting agenda, go to and herbs. Please RSVP at www.ukiahcoop.com or ukiahcoop.com or look on the Co-op event board call Customer Service at 462-4778. on the day of the meeting. Saturday, October 5 Co-op Month Member Event Monday, October 21 Tuesday, September 17 3:00 to 7:00 p.m., Terra Sávia Board Meeting -- 749 C South State Street What’s In Your Garden? -- Kids Class! 14160 Mountain House Road, Hopland All owners are invited to attend, 6:00 p.m. 5:30 - 6:30 p.m. Co-op Annex $10 for Member-Owners For a copy of the meeting agenda, go to $7 for Member-Owners, $12 for Non-Member-Owners Please RSVP by calling Customer ukiahcoop.com or look on the Co-op event board Please RSVP at www.ukiahcoop.com or Service at 462-4778. on the day of the meeting. call Customer Service at 462-4778. October 6 - 12 Tuesday, October 22 Saturday, September 21 Give Back to Schools Week 10% Off All Bulk Foods 2nd Annual Critter Comfort Towel Drive Shop at the Co-op and support our Sale includes all bulk edibles including bulk foods, 12:00 - 3:00 p.m., Co-op Parking Lot local schools! coffee, tea and herbs. FREE Community Event

Don’t Forget! October is Fair Trade Month & Non-GMO Month -- Celebrate by visiting the The Co-op is closed, Monday, Co-op for all of your favorite GMO free and fair trade products! September 2nd in observance of Labor Day!

The Co-op News • September - October 2013 12