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co-op beetSUMMER 2019

B.Y.O.Bag!p.11

Kombuchahappy hour p.13

Grilling sensationS p9

FREE

A natural foods cooperative since 1976

721 South State StreetUkiah, CA 95482

707 462-4778 Store707 467-9720 Annex

www.ukiahcoop.come-mail: UNF@ukiahcoop.com

Store HoursDaily 8:00am to 8:00pm

UNF ManagementGeneral Manager

Lori Rosenberg

FacilitiesDon Buchanan

FinanceAnne Wright

Front EndLodie DeAlba

GroceryChris Jepson

DeliCandis Richard

Human ResourcesSusan Winter

Information Technology Vinay Singh

Marketing & OutreachLisa Ludwigsen

ProduceLibee Uhuru

Co-op BeetManaging EditorLisa Ludwigsen

EditorsLori Rosenberg, Roman Yanish

Art DirectorNicole Martensen - Tierra Design

ContributorsLori Rosenberg, Lisa Ludwigsen,

Steve Oliveria, Jesse Carlstedt, Roman Yanish, Candis Richard, Chris Jepson, Mike Russ

Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the

views of Ukiah Natural Foods Co-op.

Provide and promote organically grown, sustainably produced food, goods, and services that are locally and regionally sourced whenever possible.

Promote the health and wellness of our community by providing facilities, resources, and information, and by offering effective, positive community education and services.

Embody and model sustainable, humane, equitable, green ways of working and living, creating and maintaining an ideal workplace.

Add to the enjoyment and enrichment of our greater community ventures and networks.

Have fun doing it!

To sell trusted food, with knowledge and compassion.

We envision a community in which everyone has access to healthy food, where Ukiah Natural Foods Co-op is a vital part of the local food system.

Vision

MissionPurpose

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Summer is here and the Co-op is bursting with an amazing array of wonderful organic fresh produce. The abundant variety of the season complements summertime meals for tasty grilling options, unique salads, and homemade frozen sorbet popsicles.

This past June, the board of directors and management team held their annual retreat. The day was led by a consultant we have worked with over the past years guiding us through strategic planning, building on our strengths, and identifying future priorities.

We are expecting to start our expansion project mid-summer if all moves ahead as planned. This expansion/remodel project has been long coming. We are very excited, not only to begin the project, but to have a new space for our community to shop and enjoy new food offerings,

along with a lovely area to sit and eat! Thanks to our members and shoppers for all the support and comments that have come my way about the expansion project. I know that you will all be so pleased. Look for more updates on our newly updated website and in the store as we make progress.

The Co-op exists primarily for the benefit of its members. Ukiah Natural Foods supports our community through various programs and philanthropic activities as part of our commitment to our mission, vision, and values since 1976!

Thank you for your continued support of the Co-op and for giving us the opportunity to sell trusted food, with knowledge and compassion.

LORI ROSENBERG — UKIAH NATURAL FOODS CO-OPGENERAL MANAGER

Message From Lori . . . . . . . . 3

All About Our Shelves . . . . . . 4

The Board Room . . . . . . . . . 5

Classes at the Co-op. . . . . . . 6

New Farmer Profile . . . . . . . 7

Charcuterie 101 . . . . . . . . . . 8

Co-op Recipes . . . . . . . . 9 - 10

Community Grants & Donations . . . . . . . . . . . . . 11

Words on Wellness . . . . . . . 12

Kombucha Happy Hour. . . 13

B.Y.O.Bag . . . . . . . . . . . . . . 14

Customer Profile . . . . . . . . 15

Co-op Calendar . . . . . . . . . 16

Greetingsfrom the General Manager

Contents

International Co-opPrinciples

1. Voluntary & Open Membership

2. Democratic Member Control

3. Member Economic Participation

4. Autonomy & Independence

5. Education, Training & Information

6. Cooperation Among Co-ops

7. Concern for the Community

5 local farms

85%

JESSE CARLSTEDT — UKIAH NATURAL FOODS CO-OP GROCERY BUYER

Time for a PICNIC! Well, it looks like we are finally out of the rain! This May was definitely the rainiest I’ve experienced in years and cut our spring a little short. That’s okay because summer in Mendocino County welcomes plenty of activities in which to take part. From Sundays in the Park, Flynn Creek Circus, the beautiful lakes, and multiple hiking trails to the ocean, there are so many great places to plan a picnic or barbecue. We at the Co-op have everything you need to enjoy your favorite outdoor activity.

For grilling, we offer beef, chicken and turkey Applegate hotdogs and Thousand Hills beef to barbecue. We have a line of plant-based meats called Beyond Meat for a great vegetarian option, including burgers, crumbles, hot Italian sausage, and original bratwurst. We also offer some great

bun choices with Rudi’s and Alvarado, and for the gluten free crowd we have Canyon Bakehouse and Udi’s.

If you need an adult beverage to wash down your outdoor cooking, we have a variety of alcoholic kombuchas with many different flavor profiles. Our newest additions would be the Dr. Hops kombucha and Tura kombucha. Our seasonal IPA beers are in heavy rotation right now so be sure to grab them while they’re here!

Always be sure to stop by our 100% organic produce section to pick up the fruits and veggies you may

need for whatever occasion. A wide variety of local organic options, including stone fruit and melons, are plentiful and delicious complements to any picnic or bbq.

Don’t forget about Field Day Organics – our line of value priced items of great quality. Field Day offers all your condiment needs as well as napkins and paper towels, all at great prices.

The Ukiah Co-op can be your one-stop-shop for a picnic, bbq, or everyday shopping. Be sure to check out these highlighted brands the next time you are at the Co-op!

SUN’SOUT

bunsOUT

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STEVE OLIVERIA —UKIAH NATURAL FOODS CO-OP BOARD PRESIDENT

WHY JOIN?

The Co-op community excitedly awaits the expansion project groundbreaking! Timelines are difficult to definitively report so please stop by the bulletin board inside the store to see details and updates of the project, which will include a 40-seat eating and meeting area, an extensive food preparation facility, improved aisle access, as well as an expanded produce section. We are all so excited!

Join the Co-op! Some people mistakenly believe that one must be a Co-op member to shop here. NOT TRUE! We welcome everyone!

Becoming a member of the Co-op provides a number of benefits including a yearly patronage refund, 10% discount one day of your choice per quarter, an opportunity to run for the board and to vote during board elections.  Our Co-op is owned by its members, not a corporation or one individual. It truly is a team effort and we are always Stronger Together! Please consider becoming a valued member of our 43-year old food cooperative.

Give Back To Schools

September 15 - 21September 15 - 21Ukiah Natural Foods will donate 3% of sales to

accredited participating schools in the greater Ukiah area.Register your child’s school by Thursday, September 5.

All Co-op shoppers can designate which school will receive3% of each shopping trip.

Find more information at UkiahCoop.com. 5

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at the co-op

Class Cancellation Policy:If cancellation is within 48 hours

of class time, a credit toward future classes will be issued.

R S V P for a

class today!Contact Customer Service

at 707-462-4778 or register online at ukiahcoop.com

Want to teach a classor have topics

of interest?Call 707-462-4778 ext. 115 or

email: outreach@ukiahcoop.com

PERFECT HOME BREW with Black Oak Coffee Roasters

Sunday, July 213:00pm – 4:30pmMembers $5, Non-Members $10Location: Mama’s Medicinals328 N State St., Ukiah

Bring your home brew to the next level with this informative class. The coffee experts at Black Oak want to show you how to make your perfect cuppa.

Wednesday, August 146:00pm – 7:30pmMembers $5, Non-Members $10Location: Mama’s Medicinals328 N State St., Ukiah

Perfect your fermentation crafts with helpful tips from our Grocery manager, Chris Jepson

Tuesday, July 912:00pm – 1:00pmFree classAHUV Conference Room275 Hospital Dr., Ukiah

Dress your salads the healthy way with delicious recipes!

FERMENTATION with Grocery Manager

Chris Jepson

Wednesday, July 316:00pm – 7:30pmMembers $5, Non-Members $10Location: Mama’s Medicinals328 N State St., Ukiah

Essential Oils are so much more than just a lovely scent! Find out how to use essential oils to boost your wellbeing.

ESSENTIAL OILS with Health & Beauty Buyer

Hayley Harris

FOOD WITH FRIENDS SERIES:HEALTHY SALADS & DRESSINGS

Adventist Health Ukiah ValleyPartnership

Tuesday, August 1312:00pm – 1:00pmFree classAHUV Conference Room275 Hospital Dr., Ukiah

Few things are as enjoyable as eating the fresh vegetables and herbs from one’s own garden. Learn how to bring your garden into the kitchen with this fun class!

Tuesday, September 1012:00pm – 1:00pmFree classAHUV Conference Room275 Hospital Dr., Ukiah

As soon as the weather turns from summer to fall it’s baking season, and we have some healthy takes on autumn classics!

FOOD WITH FRIENDS SERIES:COOKING FROM THE GARDENAdventist Health Ukiah Valley

Partnership

FOOD WITH FRIENDS SERIES:FUN FALL BAKING

Adventist Health Ukiah ValleyPartnership

At Ukiah Natural Foods we aim to play a vital part in the local food system. One of our favorite ways of fulfilling this role is by introducing new farmers to our shelves, which is why we’re thrilled to introduce Big Mesa Farm to our 100% organic Produce department. You can find Big Mesa Farm’s cucumbers, tomatoes, green kale, purple kale, cilantro, parsley, and more at the Co-op!

Big Mesa Farm is run by Caymin Ackerman and her partner Alejandro. Although this is their first year farming in the heat of Mendocino County, Caymin has been farming for over 14 years, including 7 years in Bolinas. Previously, she farmed in Humboldt County’s Blue Lakes region on Wild Rose Farm with Blake Richards, a “masterful farmer” who remains her mentor. In Humboldt County, Big Mesa supplied the Arcata and Eureka Co-ops, as well as Eureka Natural Foods.

Setting up a farm requires a remarkable amount of pragmatism and skill. Everything you know has to be adjusted to new land, new climate,

unexpected challenges, etc. Big Mesa Farms is currently operating 4 working acres, with only one acre of irrigated crops. The remaining area is dry-farmed.

Dry-farming or (dryland farming) is a farming practice with roots reaching back thousands of years to the Mediterranean region. It’s a method of farming utilized in places with water scarcity and/or long dry seasons. Irrigation is not only labor intensive, Ackerman explains, but also intensive when it comes to resources. As we become increasingly conscious of the ways we use water, particularly for agriculture, the ability to produce crops by using the existing moisture in the soil becomes invaluable.

Dry-farming is actually quite common in California, particularly for growing grapes. It is, in fact, partly responsible for the impressive diversity of Mendocino and Sonoma county wines. Dry-farming allows for such a diverse range of flavor profiles, not only between micro-climates, but also from year to year. Every nook and cranny of the surrounding valley

vineyards has a unique moisture profile, and dry-farmed grapes are nurtured by this moisture, producing a distinct taste from year to year.

One added benefit of dry-farming practices is that it creates nutrient-dense crops which, in a sense, makes up for the generally lower yields. We’re fortunate to have such skilled farmers and vignerons in our area. Next time you’re at the Co-op, keep an eye out for Big Mesa Farm’s produce!

Caym

in and Alejandro of Big Mesa Farm

20% OFF PRODUCE

Tuesday, July 9

Tuesday, July 9

ROMAN YANISH

NEW FARMER PROFILE:Big Mesa Farm

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20% Off All MeatFriday, August 16

- including local grass-fed family ranches and more -- check the freezer section too! -

One of my summer favorites is the endless flow of get-togethers with friends and family. I love hosting, but some days, it’s just too hot to cook indoors or stand over the grill. Other times I just don’t want to pull out all the stops for dinner and would prefer visiting with friends while snacking. On those occasions, a charcuterie board always saves the day! Creating a stunning charcuterie board can be done in as little as 30 minutes and you’ll be amazed at the compliments!

While the word charcuterie traditionally refers to an assemblage of cured meats and meat products, it is now commonly used when describing a collection of meats and cheeses with various accompaniments like nuts, fruits, olives, and spreads. The options are endless, and variety is key. I prefer to use a few cured meats like salami, soppressata, and prosciutto. I like the Fra’mani Salamello and Applegate Farms Soppressata and Prosciutto. Or, try mixing up textures by offering pate or rillettes with a traditional meat. If you are using the charcuterie as an appetizer it’s safe to plan on about 2 ounces of meat per guest. Increase quantities for a main course. Remember that cured meats and cheeses are rich, so people tend to eat less than they would for a traditional meal.

Since I feel like I could live on cheese alone, this is where I really must show restraint. Once again, offer several options that vary in flavor and texture. Using a combination of cow, goat, and even sheep milk cheeses is an easy way to do this. In my mind, no charcuterie board is complete without brie. I have recently fallen in love with Woolwich Dairy Triple Crème Goat Brie. This is a delicious delicate brie, and though made with

goat milk, it lacks the normal acidity common in other goat cheeses. Another favorite is Laura Chenel’s Orange Blossom Honey chevre. The sweetness of the honey and the tanginess of chevre perfectly complement savory cured meats like salami or prosciutto. Try adding some hard cheeses like manchego or Kerrygold’s Dubliner to mix up textures and ensure you please all palates. Use any other cheeses that excite you, the broader the range, the better your board will look and taste.

When choosing your accompaniments, opt to go the traditional route by offering cornichons, dijon mustard and some mixed nuts. I like to add dried Turkish figs and mixed olives, as well as seasonal berries or grapes. A lovely fig spread is always popular. All these sweet, salty, and tangy flavors will satisfy and delight your guests. To put it all together, start with an appropriately sized wood cutting board and a few small bowls. I prefer to start with setting up the bowls, which I use for olives, mustard, and nuts. Stagger these around the board and then start adding your meats and cheeses. You can choose to place an item in one spot or place it on multiple areas of the board. I like to serve both bread and crackers but if I had to choose one it would be a nice sliced baguette. This can go on the board or in a separate bowl if you run out of space on the board. Pre-slicing some of your cheeses is nice, especially the hard ones. Once you have everything on the board, finish by garnishing with some fresh herbs like rosemary or thyme.

You are now ready for your party!

CANDIS RICHARD —UKIAH NATURAL FOODS DELI MANAGER

Charcuterie 101

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Grilled Vegetable Pasta SaladIngredientsZucchiniYellow squashRed onionCornBell pepper (an assortment of colors makes this beautiful)AsparagusPastaOlive oilRed wine vinegarDijon mustard (stone ground or regular)Fresh basil, parsley, and/or oregano1 clove minced garlic Squeeze of fresh lemon juiceSalt & pepper to tasteFeta cheese, crumbledGrape tomatoes

Preparation1. Cook pasta according to package instructions in salted water. Drain and let cool while cooking.2. Mix dressing ingredients together in a measuring bowl.3. Slice squash and onion into halves or large slices. Slice bell pepper into thick ringed slices. Leave corn and asparagus whole. Brush on or drizzle with olive oil and sprinkle with salt to taste.4. Set outdoor grill to high heat or cast iron grill over medium high heat. Grill vegetables until al dente or desired doneness. Remove and slice into bite-sized chunks. Run knife down corn to remove kernels.5. In a large bowl toss pasta, vegetables, and dressing together.6. Top with feta cheese and tomatoes.7. Serve immediately warm or cover and refrigerate until serving.

Grilled PizzaIngredients3 1/2 cups all-purpose flour, or as needed1 envelope yeast1 tablespoon sugar1 1/2 teaspoons salt1 1/3 cups very warm water (120 degrees to 130 degrees F)*1/3 cup oilAdditional flour for rollingAdditional oil for grillingPizza sauceOther toppings as desiredShredded mozzarella cheese Preparation1. Start charcoal fire or preheat gas grill to medium-high heat.2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.3. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.4. Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.5. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.6.Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. 7. Remove from grill and serve immediately.

Grilled Fruit Kabobs Grilling Tips1. If you’re using wooden or bamboo skewers, check for splinters on the skewers. If you see any, you can remove them by rolling two of them together in your hands or rubbing them over each other, as if you are sharpening a knife.2. To avoid burning the wooden or bamboo skewers, make sure to soak them in water for at least 20 minutes. This keeps them moist and typically reduces the chance of them burning on the grill.3. Large chunks of fruit work best for grilling. But you can also skewer smaller fruits like grapes and blueberries. Just be sure to secure them well so they don’t fall through the grill grates.4. Before grilling, make sure the cooking grates are clean. You don’t want that your fruit to taste like hot dogs. Unless you’re into that sort of thing, and in that case, go you!

Grilled Padrón PeppersIngredients1/2 pound Padrón peppers2 tablespoons olive oilCoarse sea salt, to taste

Preparation1. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Place peppers in a medium bowl, drizzle in olive oil, and toss to thoroughly coat peppers in oil. Place peppers on grill and cook until blistered all over, 1-3 minutes per side.2. Transfer peppers to serving plate. Spring with salt to taste; serve immediately.

Fire upthe grill!

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STAFF PICKSWhat are your favorite Co-op products?

Product: Cerro Negro Local Strawberries

What I Love About Them: These strawberries are the best in town. The farmers bring them to us fresh in the morning and they go fast! They are delicious and very sweet.

Mike Russ - Assistant Produce Manager

In 2019 the Co-op’s popular Community Grants & Donations program donated $12,000 from Co-op 2018 profits to local non-

profits, including a $2000 grant to Ukiah’s SPACE Theater. More specifically, the grant to SPACE was designated to sponsor the musical “Danceology – This Body Dances!”

The exciting ensemble piece showcased talented local youth performers of all ages singing,

dancing, and acting in a full-length original musical. It was an inspiring community event

and the Co-op was so happy to help make it happen. Thank you to everyone at SPACE

for providing high quality, professional experiences for our young people!

The Community Grants & Donations program accepts applications in

January. Find information in December 2019 on the

Co-op website.

Tasty bites of the newest meat alternatives, lively salads made with yummy seasonal produce, luxurious skin care, these are just a few of the items the Co-op can’t wait to share with our shoppers.

Happily, we now have an official Co-op Demo program!

“We know that our shoppers enjoy learning about new products or sampling different takes on old favorites so we decided to dedicate

time to sharing the items and foods that we’re excited about,” says Candis Richard, Deli

manager. Look for demos at various times throughout the week at our new

demo station. We’ll also have recipes, special coupons, and tidbits on how to make create delicious meals.

Shoppers will continue to see vendors showcasing their product. “Our vendors regularly report that the Co-op is their favorite store to

demo because our shoppers are so friendly,” adds Candis. After all,

sharing great food and healthy products with our community is one of the Co-op’s

most important goals.

NEW CO-OP DEMO PR0GRAM

CHRIS JEPSON — UKIAH NATURAL FOODS CO-OP WELLNESS DEPARTMENTWords ON WELLNESSAfter a long, rainy winter the sun has finally appeared and, with it, many opportunities for healthy outdoor activities. We venture out with our families on hikes, to enjoy picnics, take trips to the lake, and tend gardens. The benefits of these activities are undeniable but, unfortunately, they’re often accompanied by concerns of sunburn and a host of other long-term health risks associated with excessive sun exposure. Humans synthesize vitamin D in the skin when cholesterol is exposed to UV light. With modern humans’ aversion to both cholesterol and sunshine it isn’t any wonder that many people are low in vitamin D. Time spent in the sun is crucial to our health, as well as to our enjoyment of the world around us.

Maximizing time outdoors while minimizing damaging sun exposure is certainly a worthy goal and there are quite a few ways to go about this.Observe any culture that does a lot of work out in the sun and you’ll notice a pattern. Work is done in the morning, and then again in the evening. The middle of the day is reserved for activities that occur in the shade; the

periods of most intense sun exposure are naturally avoided. Often, we need, or want, to be in the sun during the middle of the day. A hat can provide some mobile shade. The Co-op stocks an ever-changing array of hat styles for both children and adults.

Natural sunscreens are also available at the Co-op. For many years, natural sunscreens had a reputation for leaving the wearer looking like they were covered in sticky white paint. With the new clear zinc formulas, that look is now a thing of the past. Badger makes a high-quality, affordable clear zinc sunscreen made with 98% organic ingredients that is reef friendly.

Two of the most concerning consequences of excessive sun exposure are short term inflammation and long term free radical damage. Many foods contain antioxidants that protect against free radical damage. Berries, red grapes, tomatoes, spinach, sweet potatoes, and even chocolate are all antioxidant-rich foods. Foods rich in omega 3 fatty acids like salmon or other fatty fish are also often eaten for their anti-inflammatory properties. Antioxidants and omega 3s are also available in supplement form. Vitamins A, C, and E have antioxidant

effects and are available in many forms. Salmon and krill oil are high in both omega 3s and astaxanthin. Astaxanthin is referred to as an internal sunscreen that counteracts free radical damage in the skin. It is naturally occurring in salmon and krill oil. We even have a CBD product that includes additional astaxanthin.

This summer, get out and have lots of fun. Just remember your proper sun protection.

SUN PROTECTION...NATURALLY

Friday, September 13

HEALTH & WELLNESS20% OFF

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�5300

Happy HourHappy Hour

Every Dayin July

16 oz. or more16 oz. or more

On tap50% Off

Revive KombuchaRevive Kombucha

5pm to 7pm5pm to 7pm

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The Co-op is always looking to implement new environmentally conscious practices. Ukiah Natural Foods was the first store in Ukiah to eliminate single-use plastic bags from our checkout lanes and we have always provided reusable cardboard boxes for our shoppers to use. It’s no secret that plastic is a major contributor to environmental degradation and we hope that the U.S. will join Canada and other countries in banning single use plastics.

Replacing plastic bags with reusable options is at the top of our list of ways to reduce plastic use. In fact, during the Co-op’s Earth Day bulk sale in May, Co-op shoppers used over 1,400 reusable containers, in just one day! One of the greatest challenges we face is the lack of GMO-free, plastic substitutes currently available on the market. That is why we (and the National Co-op Grocers) are continually pushing for policy changes that address these issues on an international scale. Together, we can make a difference!

There are some simple, easy, and highly effective ways to reduce waste while shopping. Everyone is welcome to bring their own containers when shopping our extensive bulk and produce sections. Shopping these sections is the best way to drastically reduce food and packaging waste - and it’s easy! Simply stop by Customer Service to have your jar, bottle, or even heavy bag weighed before filling. That way,

you only pay for what is inside the container.But sometimes we find ourselves grocery shopping without our containers on hand. What can you do?

The Co-op has you covered! We carry a great product line called Ecobags.

Ecobags was started in 1989 by one woman, Sharon Rowe, to make reusable the norm and responsible the expectation. Ecobags are made with organic fibers (mostly cotton), produced by labor-friendly companies, and are remarkably affordable. The Co-op offers several different sizes, all of which are less than $6 per bag. You can find Ecobags in both the Produce and Bulk sections, as well as in the Housewares aisle.

Co-op Produce manger, Libee, has been using one Ecobag, for over 10 years. Literally. The same bag! When the bag is no longer usable, it will naturally biodegrade without releasing any toxic chemicals into the environment because, well, it wasn’t made with any.

Reusable bags are the best option for reducing plastic waste and it’s remarkably rewarding. Make sure to pick one up today!

Help Us Reduce Plastic Waste

YOU'RE ALWAYS WELCOME TO BRING YOUR OWN CONTAINERS FOR OUR

BULK ITEMS, FRESH PRODUCE, SOAPS, SHAMPOOS, AND MORE!

WE ARE

7014MEMBER-OWNERS STRONG

B.Y.O.Bag

Ukiah Natural Foods purchased

$65,886worth of local items from the

MendoLake Food Hubin 2018.

by Roman Yanish

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BOARD OF DIRECTORSboard@ukiahcoop.com

Krista Robinson

MaryLou Leonard

Leo Buc

Angie McChesney

Dave Minsinger goes way back in Ukiah – all the way back to 1966, in fact! As owner of Dave’s Bikes on Gobbi Street for the past 25 years, Dave is an integral part of the Ukiah community, and the Ukiah Natural Foods’ community as well.

“I’ve always been a Co-op shopper and member,” Dave says. “I appreciate the central location, huge selection of items, and the friendly, knowledgeable staff. Plus, I admire the way Lori (the Co-op’s general manager) runs the Co-op, day-to-day. I can remember back to the days when Joel of Bright Song Tofu delivered tofu from Redwood Valley to the Co-op on the back of his bike.”

Not surprisingly, Dave is also an avid advocate for increasing Ukiah’s bike friendly culture. “The bicycle was one of my favorite things in the world when I was 14, so it’s natural that I have owned a bike shop for so many years.” He adds that “Ukiah is such a nice place to bike. A rider can get from one end of town to the other in just 30 minutes. The more people on bikes the easier it is for drivers to integrate them into regular traffic. Plus, biking is great exercise. Who needs a gym membership when they ride their bike?”

Predictably, Dave has strong opinions about the importance of more biking opportunities in the Ukiah area. “This is a beautiful place to ride and tourists will come here specifically to ride their bikes.” He adds, “Extending the Rail Trail from Hopland to Redwood Valley would be a great first step. Extending it from Marin to Eureka would be even better!” What can Ukiah do now to boost ridership? “Start with extending Ukiah’s network of bike lanes and add signage on rural roads alerting drivers of bikers on the road.”

We appreciate Dave for generously donating a bike for us to raffle for Bike Month each May for the past ten years. We also appreciate his great attitude and smiling face. Thanks, Dave, for looking out for the long-term success of Ukiah!

Dave of Dave’s Bikes & Julie, winner of this year’s bike raffle

CUSTOMERSPOTLIGHT

Steven Oliveriapresident

Win Stilesvice president

Elizabeth Salomonesecretary

John Baileytreasurer

LISA LUDWIGSEN —UKIAH NATURAL FOODS CO-OP MARKETING & OUTREACH MANAGER

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TUESDAY, JULY 920% Off Produce Summer is here and so are the savings! Stock up on this season’s offerings.

TUESDAY, JULY 9 Adventist Health Ukiah Valley Food with Friends Series:Healthy Salads & Dressings12:00pm – 1:00pmAHUV Conference Room275 Hospital Dr., UkiahFree classRSVP at ukiahcoop.com or atCustomer Service at 462-4778.

MONDAY, JULY 15Board of Directors Meeting – 6:00pmUkiah Natural Foods Co-op Annex749 C. South State St., UkiahAll member-owners are invited to attend. For a copy of the meeting agenda, go to ukiahcoop.com or look on the Co-op event board on the day of the meeting.

SUNDAY, JULY 21Perfect Home Brew withBlack Oak Coffee Roasters3:00pm - 4:30pmLocation: Mama’s Medicinals328 N State St., UkiahMembers $5, Non-Members $10RSVP at ukiahcoop.com or atCustomer Service at 462-4778.

WEDNESDAY, JULY 31All About Essential Oils with Hayley Harris6:00pm -7:30pmLocation: Mama’s Medicinals328 N State St., UkiahMembers $5, Non-Members $10RSVP at ukiahcoop.com or atCustomer Service at 462-4778.

TUESDAY, AUGUST 13Adventist Health Ukiah Valley Food with Friends Series:Cooking From The Garden12:00pm – 1:00pmAHUV Conference Room275 Hospital Dr., UkiahFree classRSVP at ukiahcoop.com or atCustomer Service at 462-4778.

WEDNESDAY, AUGUST 14Fermentation with Chris Jepson6:00pm -7:30pmLocation: Mama’s Medicinals328 N State St., UkiahMembers $5, Non-Members $10RSVP at ukiahcoop.com or atCustomer Service at 462-4778.

FRIDAY, AUGUST 1620% Off All Meat It’s grilling season and we’ve got you covered with free-range and grass-fed.

MONDAY, AUGUST 19Board of Directors Meeting – 6:00pmUkiah Natural Foods Co-op Annex749 C. South State St., UkiahAll member-owners are invited to attend. For a copy of the meeting agenda, go to ukiahcoop.com or look on the Co-op event board on the day of the meeting.

TUESDAY, SEPTEMBER 10 Adventist Health Ukiah Valley Food with Friends Series:Fun Fall Baking12:00pm – 1:00pmAHUV Conference Room275 Hospital Dr., UkiahFree classRSVP at ukiahcoop.com or atCustomer Service at 462-4778.

FRIDAY, SEPTEMBER 1320% Health & Beauty & WellnessSave on your favorite lotions, potions, soaps, vitamins, cbd oils, and more!

MONDAY, SEPTEMBER 16Board of Directors Meeting – 6:00pmUkiah Natural Foods Co-op Annex749 C. South State St., UkiahAll member-owners are invited to attend. For a copy of the meeting agenda, go to ukiahcoop.com or look on the Co-op event board on the day of the meeting.

SUNDAY, SEPTEMBER 15-SATURDAY, SEPTEMBER 21Back to Schools WeekUkiah Natural Foods is proud to donate 3% of proceeds to our local school. Eligible accredited schools should register by Thursday, September 5 in order to participate!

what's happeningjuly, August & september