JULY - AUGUST 2016

CONNECTED TO OUR COMMUNITY

“I can't control everything in my life, but I can control what I put in my body!”

~RebelDietitian.us

Greetings from the GM ............2

Welcome, Word of Mouth........3

Food to Go ..................................3

Seb's Corner ..............................4

Summer is in Full Effect! ........5

New Look, Vision & Mission ....6

Words on Wellness ...................7

Classes at the Co-op ................8

Local Farmers ............................9

GMOs, What Experts Said .......9

Co-op Financial Report ..........10

Join Community Links ...........10

Easy Reading Shelf Tags ....... 11

May Bike Raffle Winner ......... 11

Co-op Calendar ....................... 12

INSIDE THIS ISSUE

Raise the Woof!Dog Party, Adoption & Towel Drive

Enjoy Doggie Gift Basket Raffles • Enter the Doggie Photo Contest

Saturday, August 13th • 11:00 am - 2:00 pm Ukiah Natural Foods Co-op • 721 S. State Street, Ukiah

Join Ukiah Natural Foods and the Humane Society for a dog gone good time! Bring all of your old towels, dress up your dog and enter to win the People’s Choice Awards with multiple categories!

FREE FAMILY EVENT!

•

Build Your School Lunch!Monday, August 22nd • 3:00 pm - 5:00 pm Ukiah Natural Foods Co-op • 721 S. State Street, Ukiah

First Day of School Kids Event

Join us after the first day of the new school year to “Build Your Own Back-to-School Lunch!”

Together, students and parents will build the next day’s lunch, including meat or peanut butter & jelly sand-wiches, fruit, trail mix, and healthy snacks.

We’ll raffle cool lunchboxes and goodie bags of treats for kids and adults.

Hope to see you here!

The Co-op News • July - August 2016 2

GREETINGS FROM THE GENERAL MANAGERSummer Is Here! Lori Rosenberg - General Manager

Co-op NewsEditor / Layout

Enjoli Rountree /outreach3@ukiahcoop.com

ContributorsLori Rosenberg, Mike Tilander, Anne Wright, Libee Uhuru, Amanda Slade, Seb Strzelecki

SubmissionsViews expressed in the Co-op News are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op. Submissions from members are encouraged. The deadline

for submissions is the first Friday of the month, two months before publication. Submissions may be edited or not

printed based on length and appropriateness.

Summer is here at our Co-op with the amazing array of fresh organic produce the season offers. This gives us the opportunity to be more creative in adding new tastes to our summertime meals. Check out our website to find some interesting recipes to spark up your meal tonight and share it with family and friends.

One year has passed since the completion of the store remodel project. We are seeing lots of repeat fans who enjoy the food from the soup and salad bar and we receive lots of positive feedback about it. Shoppers have told us that it is much easier to check-out with the addition of the two express lanes, the new configuration of the register areas and love having the customer service counter right in the center of the store. Thank you again for your patience during that time during the construction and remerchandising phase.

This past February, the board and management team worked together on developing a five year strategic plan. This plan has been published in

past editions of the newsletter, posted in the store and on our website. In addition, we reviewed the Co-op’s vision and mission statements and have freshened them up a bit. You will see them printed in all of our publications, website and marketing collateral. The new vision statement: 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. The new mission statement: To sell trusted food, with knowledge and compassion.

We are celebrating our 40th anniversary this year and having a big birthday bash on October 9th at the store. We hope that you all can come and help us celebrate! We are so proud to be a key player in our community, providing organic and healthy foods, great customer service and offering the shopping experience that you deserve!

In Cooperation,

Lori Rosenberg General Manager

FREE EVENT!

A natural foods cooperative since 1976

721 South State Street Ukiah, CA 95482

707 462-4778 Store 707 467-9720 Annex

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

STORE HOURS Daily 8:00 a.m. to 8:00 p.m.

UNF MANAGEMENT

STORE

General ManagerLori Rosenberg

Front EndLodie DeAlba

GrocerySeb Strzelecki

Information Technology Brian Alexander

Marketing & OutreachLisa Ludwigsen

ProduceLibee Uhuru

WellnessMike Tilander

Operations Don Buchanan

ANNEX

FinanceAnne Wright

Human ResourcesSusan Winter

COMMUNITY THROUGH FOODWelcome, Word of Mouth! Holly Madrigal - Publisher, Word of Mouth

The Co-op News • July - August 2016 3

Word of Mouth magazine seeks to change that. Locally owned and crafted and launched in 2016, this publica-tion shares the stories, products and personalities that make Mendocino County unique.

Publisher, Holly Madrigal and Graphic Editor, Torrey Douglass of Lemon Fresh Design have a passion for community, an eye for great design and pride of place in their Mendocino County homes. Working with talented contributors county-wide they have crafted Word of Mouth magazine drawing from their decades of experi-ence as local food advocates.

Madrigal was raised in Willits and returned there after college to make her home. She spent many years serving on the Willits City Council and also manages the Willits Center for the Arts. “We have a really great quality of life here in Mendocino County. The farmers I meet, the food our restaurants create and the community that local food brings together, continually inspire me. When traveling I saw other publications like the Edible Communities, or Made Local Maga-zine and thought, no one is doing that here.” Madrigal saw an opportunity to share the Mendocino County story to a wider audience. “I plan to have our magazine in all the quality hotels and inns on the coast, as well as tasting rooms and coffee shops throughout the county, “ she adds. “Word of Mouth magazine is not just for visitors it is important for locals to know what we have available. We are a sizable county and some people do not know that Covelo has an awe-some farm-to-table chef at the North Fork Café or that Anderson Valley has a state of the art goat and sheep farmstead dairy. If we support this local agriculture it benefits us all.”

The publication is printed quarterly with the next issue arriving September 1st. “I am really looking forward to the Fall issue.” says Madrigal “We will focus on whiskey, cof-fee, and wild foraging bay nuts. We plan to profile Lori Rosenberg of the Ukiah Natural Foods Co-op in celebra-

“Mendocino County is where your neighbor is doing the most amaz-ing thing ever, that no one has ever heard of” says Scott Cratty, Ukiah Farmers Market Manager.

tion of their 40th anniversary and so much more.

Word of Mouth Magazine works with local contributors. If you have a story that you think should be included reach out via their website, WordOfMouthMendo.com or by email wordofmouthmendo@gmail.com and be sure to pick up a copy of the inaugural summer issue at Ukiah Natural Foods Co-op, Black Oak Coffee or at many other locations throughout the county.

The first edition, "Word of Mouth," Community Through Food

DID SOMEBODY SAY FOOD-TO-GO?

Ukiah Natural Foods is proud to provide even more quick, delicious and healthy food-to-go options beyond the salad bar! Mary, our in-house culinary queen has been busy preparing house-made good-ies! From the house-made black quinoa and mas-

saged kale salad, to the three bean salad, or the amazing orzo pasta and sun dried tomato salad, you can't go wrong! And still, there is more to come! These house-made, flavor-filled salads rotate daily and feature 100% organic produce to add new and exciting flavors to your salad every day! Also available is a selection of house-made sand-wiches. Choose from pole caught tuna, chicken, chicken salad, egg salad and turkey, along with gluten free op-tions. Mary has created a new in-house hummus kale wrap filled with traditional hummus, organic carrots, organic bell peppers, organic red onions and wrapped in a traditional lavash. To keep it fresh, we have brought in new Oco Time "It's Time" lunch and dinner options. Try the, "Fresh Veggie Friend" and the, "Tuna Chan Plate" just to name a couple. Even though it is officially summer and the tem-peratures are rising, we keep at least a couple of soups ready for you to enjoy at the hot bar. Ever wonder what soups are being served? Monday thru Friday you will find the "Soups of the Day," listed on our website ukiahcoop.com/food/soups of the day or you may call 462-4778 and ask for a Food-to-Go team member. On any given day you will find Mary, Kayla , Sylvia and or Kim working hard to keep the soup and sal-ad bar fresh and stocked. They all strive to put love in the house made sandwiches, salads and wraps.

So, what are you having for lunch? See you at the Co-op!

Syliva and Kayla putting love in those hummus wraps!

The Co-op News • July - August 2016 4

LOCAL BEANS BACK BY POPULAR DEMAND! Rancho Gordo Beans, delicious heirloom variety beans

grown locally in Napa, California ORGANIC CANNED FOODS AND SALAS! Sweet Creek Foods is a small family production

operation using only ingredients sourced from the Northwest, (Oregon and Washington), to make healthy,

organic, low-sugar products only sold in glass jars.

Made by Carli Tippett in her home kitchen under the cottage industry home production guidelines. Carli uses all locally sourced ingredients so her varieties are ever-changing, depending on what local fruit she has available.

• Sangre de Toro

• Royal Corona

• Vaquero

• Domingo Rojo

• Cranberry

• Midnight Black

LOCAL ONION CHIPS BY DANG! Think funions but made with real onions!

• Sea Salt

• Applewood BBQ

• Salt & Pepper

• Chiptole Garlic

LOCAL BEER BY SPEAKEASY ALES & LAGERS

These lines of beer are Speakeasy's lower alcohol refreshing beers!

Suds Sessions Ale Pop Gun Pilsner

A REFRESHING LOCAL COLD BEVERAGE MADE WITH MORINGA OLEIFERA, IN

SONOMA COUNTY Moringa Oleifera also known as the "Miracle Tree", is

a powerhouse superfood.

Hibiscus MintPineapple Lime Mate

SEB'S CORNER!What's New in Grocery? Seb Strzelecki - Grocery Manager

LOCAL MEAT FROM ROUNDMAN'S SMOKE HOUSE Cajun Ground Bacon!

An extremely delicious and versatile item that can be used for anything from adding a little flare to your morning breakfast to top-ping a baked sweet potato as suggest by our meat buyer, Jesse.

INGLES OLIVE OIL LOCALLY PRODUCED HERE IN UKIAH! This is a delicious olive oil produced just a stone's throw from us on Talmage Road by Ken Ingles.

Original Chipotle SouthwestVEGAN BACON BITS!

A coconut chip based bacon bit. This unique product has a very nice texture and flavor great for snacking

or topping a salad!

• Enchilada Sauces

• Salsas

• Pasta Sauces (Sugar Free)

• Apple Sauce

• Jalepeños

People Pleazin' Preserves LOCALLY MADE PRESERVES, JELLIES AND JAMS OH MY!

• Meyer Lemon

Marmalade

• Pear Butter

• Syrah Grape Jam

• Peach Jam

Ginger Berry

The Co-op News • July - August 2016 5

Summer is in full effect in Ukiah and it is HOT! After living in Mendocino County for the past 5 summers, my body has still not acclimated to the heat. My west coast Canadian skin is too fair for this town, no matter how much I try to toughen it up as the years go on. It’s nice that we are close to Blue Lakes and the coast to beat the heat, especially if you have young ones at home and you’re trying to find ways to wear them out and cool them off. At least we get a reprieve with the cool nights, I’m very grateful for that!

There is a wonderful event in Ukiah that happens in August that I wanted to highlight. Pure Mendocino, an annual event, is a celebration benefiting the Cancer Resource Centers of Mendocino County. It is held at Paul Dolan’s biodynamic Dark Horse Vineyard above the Talmage Bench, Saturday August 27th. Tickets are $135 and all proceeds go to the Cancer Resource Centers of Mendocino County. Pure Mendocino is an exploration and celebration of the healthy community created around our region’s organic and biodynamic farms, vineyards and ranches. It is a unique celebration of life and hope that has educated the public while sup-porting the efforts of the Cancer Resource Centers of Mendocino County. If you aren’t going away that week-end and want to support your community, it’s a great event to attend with amazing food and drinks.

One of my favorite rosé wines that we carry that is al-ways a hit in the summer months, is Saracina’s Atrea Skid Rosé. It retails for $16.45 and is made by a local winemaker Alex MacGregor, who is also the proprietor of Trinafour Cellars. Everything that he makes is fantastic. I always have this rosé in my wine fridge as a trusty standby for un-expected visitors. It is a versatile wine that you can have on it’s own or pair with vari-ous foods. This rosé is the perfect patio wine for summer barbeques since it pairs effortlessly with tomato salads, almost any cheese, grilled seafood or sausages, not to mention with a simple summer des-sert of sliced fresh fruits. We also carry Alex’s Trinafour Grenache (red wine) if you’re looking for something dif-ferent that packs a bit more punch. It pairs wonderfully with shepard’s pie, any type of game meat and hard cheeses with sea salt dill crackers.

I hope everyone has a safe, happy and healthy summer. I look forward to helping any of you out with your wine selections.

Cheers,

Amanda

SUMMER IS IN FULL EFFECT!It is hot! Amanda Slade - Wine Buyer

Pure Mendocino® is a celebration benefiting the Cancer Resource Centers of Mendocino County. The organic, locally sourced dinner will once again be held at Paul Dolan’s Biodynamic Dark Horse Vineyard above the Talmage Bench on Saturday, August 27th, 2016.

Pure Mendocino® is an ex-ploration and celebration of the healthy community cre-ated around our region’s or-ganic and biodynamic farms, vineyards and ranches. It is a unique celebration of life and hope that has educated the public while supporting the efforts of the Cancer Resource Centers of Mendocino County. The funds are needed to finance ongoing services at no cost to those facing cancer in our community.

Mendocino County has always been a pioneer in or-ganic agricultural practices. It is the first county in the nation to ban the production of GMO’s and has often been referred to as “America’s Greenest Wine Region” due to the number of certified organic and biodynamic vineyards. Whether growing grapes for wine or vegetables and meat for dining, the Cancer Resource Centers of Mendocino County are pleased to partner with many of the county's finest organic and biodynamic farmers to bring you Pure Mendoci-no®.

Save the Date! The premiere fundraising event

for the Cancer Resource Centers of Mendocino County is Saturday,

August 27th, 2016

These fruit kabobs are a delicious complement to jerk-spiced chicken or tofu or as as dessert with a scoop of ice cream.

Ingredients

1 pound fresh ripe peaches and/or plums, pitted and cut into quarters

1 small pineapple (2-3 lbs.), peeled, cored, and cut into 2-inch cubes

1/2 cup ginger ale

2 tablespoons honey

2 tablespoons orange juice

1 tablespoon vegetable oil

1/4 cup brown sugar

1/4 teaspoon ground allspice

2 sprigs fresh thyme, stems removed

Pinch of salt

Pinch of cayenne pepper (optional)

6 metal or bamboo skewers (soak bamboo skewers in water before using)

Preparation

Prepare and preheat the grill.

In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt and cayenne pepper, if using.

Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade. When the grill is hot, put the skewers on and grill on each side for 3-4 minutes, glazing the fruit with more marinade every couple of minutes.

Serving Suggestion

Grilled fruit is a flavorful accompaniment to jerk-spiced chicken or tofu, or a special summertime des-sert, with a scoop of chocolate or vanilla ice cream.

GRILLED FRUIT KEBABSRecipe provided by: Co+op, Stronger Together

At Ukiah Natural Foods Co-op, we hold a vision that guides our work day in and day out, that has sup-ported our work over the past 40 years to serve this community. Recently, our Board of Directors and staff management team came together to both reinvigo-rate our vision statement and create a brand new mission statement. The collaboration was born out of our Board-Staff Strategic Planning “Retreat” this past February. The re-envisioning task took on a life of its own afterward, bringing together both Board and management staff mem-bers to work side by side in cooperation. We’re excited to share both vision and mission statements with you now!

At our core, we are a grocery store. But what sets us apart from other grocers and big-box chain stores is our deep com-mitment to the health and well-being of this commu-nity. So, we created a vision statement to reflect that. In our recently-adopted Strategic Plan (as of March this year!), we energized our commitments to local sourc-ing, community outreach and education efforts, and staff empowerment, along with economic viability to sustain our efforts. Our vision state-ment will guide us as we move toward our newfound goals and objectives. We seek to weave together a stron-ger, healthier community in which Ukiah Natural Foods Co-op plays a strong and unifying role in creating a vibrant, local food system.

Distinct from our vision statement—upholding an ideal to move toward—is our mission statement that articulates our concrete efforts to manifest that vision. We tried our best to encapsu-late the heart of the Co-op’s work in our new mission statement, and to do so succinctly. At Ukiah Natural Foods Co-op, we know that our customers depend on our version of “trusted food.” As consumers living in a time saturated by quick, flashy corporate marketing campaigns, many of us may often bear a healthy dose of skepticism when taking in the messages of advertising campaigns and slogans. Words that would almost certainly inspire

confidence in any other context can suddenly seem hollow and bereft of much meaning at all. At UNF, we do our best to source the highest quality, healthiest foods to provide to our community. In order to embody the values we espouse, we make substantive efforts to provide tangible and meaningful backing to our mis-sion statement, including our extensive Merchandising Policy, Non-GMO program, and commitment to Co-op principles. (If you’re not familiar with any one of these efforts, feel free to check out our website, get in touch

with us, or ask us in the store for more information!)

Our commitment to the com-munity has deep roots that have been growing for the past 40 years. Aside from our intentions, vision, and the efforts we make to find the most trusted sources possible, we seek to sup-port our community through enhanced and personalized customer service. And it shows. We’ve often had it reflected to us that Co-op

customers feel genuinely cared for in their interac-tions with us. We’re grateful that you take our sincerity so seriously—so in our mission statement, we hoped to convey that spirit of kindness we seek to embody

each and every day. We do our best to infuse into every aspect of our work that same spirit of kindness and compassion that sustains the friendly, smiling faces of our staff and Board members. Everything from the values that steer our sourcing efforts to the very basis for our member-owned, cooperative grocery store grows from a founda-tion of kindness and compassion.

Thank you for your commitment to the Co-op and for your continued support of our work to sell trusted food, with knowledge and compas-

sion, and to manifest a vision of a community in which everyone has access to healthy food, where we at UNF Co-op are a vital part of the local food system. We couldn’t do it without you, and we are all truly stronger together.

The Co-op News • July - August 2016 6

New Look, New Vision, New Mission

Our Vision:

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.

Our Mission:

To sell trusted food, with knowledge and compassion.

This simple, refreshing salad is perfect for picnics or any summer meal.

Ingredients

2 tablespoons olive oil

1 garlic clove, peeled and minced

Juice of 1 lemon

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

1/2 cup diced red onion

2 cups diced cucumber

2 cups diced tomatoes

Salt and pepper to taste

Preparation In a large mixing bowl, gently toss together all of the ingredients. Add salt and pepper to taste. Let sit 10-15 minutes before serving to allow the flavors to meld. Serving Suggestion

This chopped salad is amenable to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains. Nutritional Information

110 calories, 7 g. fat, 0 mg. cholesterol, 10 mg. sodium, 11 g. carbohydrate, 3 g. fiber, 2 g. protein

MEDITERRANEAN CUCUMBER TOMATO SALAD

Photo & Recipe Provided By: Co+op, Stronger Together

UNF is Currently

6,805 Members Strong!

By: Amy Winzer - Board Administrator

The Co-op News • July - August 2016 7

The world has changed in so many ways since I was a kid growing up in the wilderness of northern Minnesota. We can instantly communicate with each other nowadays in so many different ways. Back in the day in the north woods if your family even had a phone you were probably on a party line and you often had to wait your turn to use it. It was also prudent to be careful what you said on the phone because you were never quite sure who was listen-ing! The modern day version of party lines would probably be Facebook and gossiping was and is certainly a possibil-ity with both. The tribal instincts of humans can be traced back centuries. Some of my favorite childhood memories are of family gatherings at my grandparents homes. Fam-ily and friends shared food, laughter, and a deep sense of belonging. The gathering and sharing of food for the tribe is as old as humanity itself. Modern society has a tendency at times to isolate us in various ways. My theory is that communication tech-nology is on many levels inadvertently reconnecting us to our tribal instincts. All you have to do is look around and folks are on their devices communicat-ing with each other everywhere!

Anyone familiar with the term neuro-plasticity? This is the ability to make connections between brain cells and the long term potentiation or strength-ening of these connections. It also means a youthful and flexible brain primed for optimal learning, memory retention, and cognitive functioning. The challenge for aging brains obviously is how to maintain that youthful flexibility. As recently as less than ten years ago it was thought that as people age their brains inevitably lose their plasticity and you just have to deal with memory loss issues. That thinking has been completely turned on its head. That being said obviously there are severe brain issues such as Alzheimers and senility. The good news is that there are options available to enhance and maintain plasticity. There have been clinical studies lasting six to twelve months administering doses of Magnesium L-Thre-onate to folks of various ages. The participants completed numerous cognitive testing procedures and the memory improvements were dramatic. Magnesium traditionally is bound with amino acids or citric acid for absorption. Magnesium in those forms doesn’t cross the blood brain barrier but are highly beneficial otherwise. L-Threonate is a breakdown of Vitamin C called threonic acid which is then bound to Magnesium and has been shown to easily cross the blood brain barrier. New learning and memory occurs and is stored in the Hippocampus region of the brain. New memories and learning new concepts send an electro-chemical signal across the synaptic space be-tween neurons in brain cells forming new connections between neurons. These new connections or neural path-ways (grooves) change synaptic activity creating new long lasting memory and learning. Magnesium L-Threonate has

WORDS ON WELLNESSTribalMike Tilander – Wellness Manager

been shown to increase release sites at the presynaptic nerve endings and dramatically helps facilitate the pro-cess of neuro-plasticity. The “grooving’ that occurs in neu-ral pathways expresses itself it many ways. People who are said to be set in their ways, are stubborn, or are always cheerful have those grooves well entrenched. New learn-ing that occurs such as a new language, new concepts, or new job skills creates new grooving. The brain requires exercise and regular use as much as muscles do. Some simple brain exercises that I do myself includes counting down backwards from one hundred. Another one is start-ing at say six hundred and then count down backwards by nine to 591 and then eight to 583 etc. Your brain syn-apses, neurons, and excitatory electro-chemical signaling will make your head buzz in a good way!

The research on Magnesium L-Threonate is exciting! One of the key findings of the clinical stud-ies showed that regardless of how long a person has been on this planet brain aging could be re-versed to a significant extent. The wellness department has several options of this form of Magnesium and many other brain formula op-tions to help keep those neurons firing. I realize I am a dinosaur, specifically a Brontosaurus, (veg-etarian) when it comes to the high

tech world we now live in but I think our tribal instincts are inherent in our DNA. I treasure being part of my Fin-lander and Norwegian tribe and cherish those wonderful childhood “memories” that are so deeply grooved into my Hippocampus!

Mike Tilander

Mary Anne Cox, founder of The Driven Soul, is a wellness authority and supportive mentor who motivates clients to transform through soul-focused lifestyle consulting. Us-ing intentional movement, thoughtful nutrition, holistic wellness advocacy and actionable lifestyle guidance, The Driven Soul provides an opportunity for women to discov-er their physical and emotional strength in tandem with their soul’s true path..

Learn more at www.thedrivensoul.com Call for a free 20 minute consulation (707) 888-5707.

QUICK, EASY, NUTRITIOUS & DELICIOUS!

Recipes provided by: Mary Anne Cox Founder of The Driven Soul

Watermelon Refresher

1 cup fresh watermelon 1 whole lime 1 bunch cilantro

Use home juicer, press through and enjoy!

Green Lemonade 1 green apple 1 bunch parsley 1 TBS fresh ginger ½ cucumber 1 whole lemon

Press through juicer and enjoy cold! Mama Miso Dressing

1TBS white miso 1TBS cashew butter 1 large piece fresh ginger chopped 1 clove garlic chopped ¼ cup fresh meyer lemon juice ½ cup olive oil 1 tsp Braggs (liquid amino acids)

Combine all ingredients in blender until creamy and enjoy as a dressing or dip!

Asian Cabbage Slaw

Slaw

1 whole head savoy cabbage shredded 1 mango sliced 1/4 cup fresh mint chopped 1/4 cup fresh cilantro chopped 1 whole red bell pepper sliced thin 1 jalapeño (seeded) sliced thin

Dressing

1/2 cup avocado oil 1/4 cup meyer lemon juice 2 Tbs tamari 1 tsp fish sauce 2 juiced limes (don't substitute processed lime juice) 1 garlic clove chopped 2 tsp chopped fresh ginger 1 TBS sambal (asian chili paste) 2 TBS sweetener of your choice (agave or honey) 2 TBS sesame oil

Combine all ingredients in class jar and shake vigorously. Store in refrigerator for up to two weeks.

Mix all ingredients together in bowl & add dressing right before serving.

The Co-op News • July - August 2016 8

LIVE LIFE WELL LUNCH & LEARN SERIES HEALTHY BREAKFAST & LUNCH IDEAS FOR BUSY DAYS CO-OP OUTREACH CLASS Tuesday, July 26 12:00 p.m. - 1:00 p.m. FREE EVENT INSTRUCTOR: MARY ANNE COX

Do you often find yourself rushing out in the morning, too busy to prepare a nutritious breakfast and lunch? Are you often unprepared and hungry, forced to make unhealthy choices… spending too much money on quick “food to go” items? In this class with Mary Anne Cox, you will learn how to plan and shop ahead, prepare quick and easy options for breakfast and lunch items that are not only nutritious but delicious! Say goodbye to premade store-bought packaged fast food & say hello to improved nutrition, increased energy & grocery savings!

LIVE LIFE WELL LUNCH & LEARN SERIES ALL ABOUT SUGAR CO-OP OUTREACH CLASS Tuesday, August 23 12:00 p.m. - 1:00 p.m. FREE EVENT INSTRUCTOR: LAUREN STRANGIO

We hear that sugar is not good for us but what exactly does that mean? In this class, you’ll learn exactly what sugar does to the body and how it can affect our daily lives. Lauren will also share techniques for cooking with a range of sugar alternatives, and demonstrate how to prepare two different kinds of treats.

KICK THE SUGAR HABIT CO-OP WELLNESS CLASS Wednesday, July 13 6:00 p.m. - 7:30 p.m. $10/$5 Member-Owners INSTRUCTOR: LAUREN STRANGIO

Sugar is a prevalent and powerful force in contemporary diets. Learn about sugar’s ef-fect on the body, how to better control blood sugar, and how to interpret what our bodies are saying when craving sugar. You’ll come away from the class with a better understanding of our relationship to sugar and begin viewing that relationship in a positive way!

Classes at the Coop

RSVP FOR A CLASS TODAY!

BY CONTACTING CUSTOMER SERVICE AT 462-4778 OR REGISTER

ONLINE AT UKIAHCOOP.COM.

CLASS CANCELLATION POLICY

IF CANCELLATION IS WITHIN 48 HOURS OF CLASS TIME, A CREDIT TOWARD FUTURE

CLASSES WILL BE ISSUED.

YOU MAY ALSO USE YOUR DIGITAL DEVICE TO SCAN THE QR CODE BELOW TO VIEW OUR

CLASSES AND REGISTER ONLINE.

HERBAL KITCHEN FUNDAMENTALS CO-OP WELLNESS CLASS Wednesday, July 27 6:00 p.m. - 7:30 p.m. $10/$5 Member-Owners INSTRUCTOR: YOLANDA PRITAM HARI

What if you could make your own herbal medi-cine, personal body care, and aromatherapy right at home?

Join Herbalist and Quantum Evolutionary™ Healer Yolanda Pritam Hari for a plant medicine adventure. When you make it yourself, there’s no long list of ingredients, you get a LOT more for your money, and you take self-healing back into your own hands.

In this class you’ll learn to make basic herbal products and leave with recipes and samples to share with family and friends. Making herbal formulas in your kitchen can be so simple and FUN!

We want to hear from you!What would you like to see in future newsletters?

Thank You for your Feedback! Fill in your ideas above, cut this section out and bring to the Co-op

customer service or mail to: Attention Marketing Department, Ukiah Natural Foods Co-op 721 S. State Street Ukiah, Ca 95482

Or email: outreach@ukiahcoop.com with "Newsletter" in the subject line.

The Co-op News • July - August 2016 9

Local Organic Farmers

Apple Farm, Philo

Bach, Craig, Lucerne

Black Dog Farm, Potter Valley

Blue Heron Farm, Rumsey

Butterfly Ranch, Redwood Valley

Dancing Tree People, Upper Lake

E&R Wild Mtn Kiwis, Witter Springs (Lake Co)

Filigreen Farm, Booneville

Gates, Bob, RV

Good Faith Farm, Flournoy

The Grange Farm School of adaptive Agricul-ture, Willits

Green Uprising Farm, Willits

Inland Ranch, Redwood Valley

Irene’s Garden, Laytonville

Leaping Lizards Farm, Ukiah

Leonardis Organics, Lakeport

Love Farm, Lakeport

Nature’s Tune Farm, Point Arena

New Moon Farm, Shively

Open Circle, Potter Valley

Oz Farm, Point Arena

Plant Friends Nursery, Ukiah

Ruiz Farm, Redwood Valley

Seely Farm Stand, Upper Lake

Soda Rock Farms, Healdsburg

GMOs: What the Experts Actually Said

After an expert panel convened by the National Academy of Sciences issued a long-awaited report on genetically engineered foods, much of the news coverage said it gave GMOs an unqualified seal of approval. In fact, the report pointed to an array of concerns and unanswered questions. Here are the top ten findings of the report that most traditional and social media missed – or got plain wrong.

You can’t generalize about GMOs. The panel was careful to say you can’t generalize about genetic engineering, and we should instead be looking at each product (or new trait) to assess the benefits and costs, not the process. The re-port warns against mak-ing sweeping generaliza-tions, such as assuming all GMOs are safe.

Some traits may not be safe. While the report found no evidence that a handful of currently commercial-ized traits pose food safety risks, the panel was careful to say other traits could pose risks.

Allergens are hard to detect. In particular, the panel found that technology providers and regulators could miss potential allergens and called again for post-market testing.

The GMO regulatory process is broken. The report found many flaws in the GMO regulatory process and called for regulatory reforms as well as more research.

GMO crops do not increase crop yield. The panel explained why GMOs don’t – and never were designed to – increase yields, and also found no evidence that GMO

crops are actually increasing yields.

Herbicide use is up and headed higher – Although insecticide spraying has gone down on Bt corn and cotton, the use of herbicides on GMO crops (some of which are engineered to withstand applications of glyphosate, the active ingredient in Monsanto’s Roundup) has been going up and will keep increas-ing. In recent years, farmers have been forced to

turn to mixtures of weed killers as weed resis-tance spreads.

Herbicides may be dangerous. Though the panel said herbicide toxicity is more important than volume, the panel punted on the question of whether glyphosate or other weed killers in-crease the risk of cancer

and other health problems.

Regulators should have more power. To address ris-ing herbicide use and help manage weed resistance, the panel said regulators should be able to impose requirements on farmers to address unforeseen risks.

GMO labels make sense. Without GMO labels, con-sumers can not make food choices that reflect their values, the panel found. The consumer’s right-to-know is ample reason to require a mandatory GMO label.

Environmental impacts could be big. Are GMO crops affecting monarch butterflies and other species? More research is needed, including a life-cycle anal-

ysis of the monarch butterfly. Future GMO crops could also lead farmers to plow up grasslands, increasing carbon pollution.

Article provided by http://www.ewg.org/ By Scott Faber, Vice President of Government Affairs

WEDNESDAY, MAY 25, 2016

Badger–Children and Adults All Good–Children & Adults Kiss My Face–Children and Adults Goddess Garden–Children and Adults Natures Gate–Children and Adults All Terrain–Children and Adults

Think Sport–Children and Adults Raw Elements-Adults

DeVita-Adults Coconut Sun Stick-Adults

Alba Botanica-Adults Burn Out–Children and Adults

Sunscreen brands

available at the Co-op!

The Co-op News • July - August 2016 10

CO-OP FINANCIAL REPORTFirst Quarter 2016Anne Wright – Finance Manager

It all starts with the sales! The Co-op began the New Year with a 3.38% increase in sales over the same period last year. Sales growth was negatively impacted last year after the remodel so we’re very happy to see this increase. We averaged 1222 customers per day during the first quarter, with each customer purchasing an average basket size of $33.32. Member/owners are supporting the Co-op by generating 74% of the sales and 146 new mem-ber/owners joined in the first quarter of the year.

Income Statement - the Co-op’s largest expense is the cost-of-goods sold; a low cost-of-goods sold yields a high gross margin. A higher gross margin enables us to pay the store operating expenses and have enough profit left for patronage dividends and store asset purchases. Cost-of-goods sold for the first quarter came in at 63.26%; the lowest we’ve seen for quite some time. As we get further into the year, we’ll see if that reduction holds up, or if it was a first quarter anomaly. For this quarter though, it gives the store a healthy gross margin of 36.74%, with which to pay all the store operating expenses.

Reducing the gross margin are the member-owner discounts at the register, which totaled $54,181 (1.46% of sales) this quarter. The register discounts are a combination of owner-appreciation days, se-nior discounts, and volunteer discounts.

Store Expenses: Labor expense is always high in

the first quarter of the year due to the structuring of payroll tax payments, but we expect costs to go under budget during the 2nd quarter of the year. Governance expenses are a bit high in the first quarter due to election costs, patronage dividend check mailing costs and the annual meeting. There were no surprises or unusual expenses for the first quarter of the year. Total store operating expenses totaled $1,101,646 or 29.73% of gross sales. That’s .28% over the budgeted amount, and .78% over the prior year. After adding “other income and expenses” we have earnings-before-income tax (EBIT) of $213,960; which exceeds budget expec-tations, and exceeds EBIT of the same period last year.

The Balance Sheet is a snapshot that shows us what we own and what we owe on a specific date. Current assets increased $125,255 over the same period last year; this was a combination of a cash increase, and an increase in prepaid expenses and income tax deposits. Current and total liabilities decreased this quarter, leaving us in the fortunate position of owning much more than we owe. Cur-rently, the Co-op has an asset to liability ratio of 5:1 and 18 cents of debt to every dollar of equity. Total shareholder equity has increased to $6.3 million from $5.8 million at this time last year. Our Co-op’s financial position is very strong with no long-term debt, good working capital and $6.3 million in eq-uity.

1st Qtr. 2016 1st Qtr. 2015

ASSETSCurrent Assets 4,846,071$ 4,720,816$ Property & Equipment 1,943,349 1,639,799Other Assets 703,168 755,576

Total Assets 7,492,588$ 7,116,191$

LIABILITIESCurrent Liabilities 984,251 1,072,496Deferred Tax Liability 183,000 144,000Total Liabilities 1,167,251 1,216,496

EQUITYOwner Shares 875,860 837,060Retained Patronage dividends 1,044,646 805,270Retained Earnings 4,404,831 4,257,365Total Equity 6,325,337 5,899,695

Total Liabilities & Equity 7,492,588$ 7,116,191$

Balance Sheet SummaryAmount % Amount %

SALES REVENUE Gross Sales 3,705,398$ 100.00% 3,584,094$ 100.00% Cost of Good Sold 2,343,972 63.26% 2,296,915 61.99% Gross Margin on Sales 1,361,426 36.74% 1,287,179 34.74% Less: Discounts 54,181 1.46% 55,173 1.49% Gross Profit 1,307,245 35.28% 1,232,006 33.25%

OPERATING EXPENSES Labor 849,604 22.93% 825,443 22.28% Occupancy 64,702 1.75% 58,301 1.57% Depreciation 43,631 1.18% 38,595 1.04% Marketing 24,753 0.67% 26,541 0.72% Governance 11,140 0.30% 14,580 0.39% Operating 56,501 1.52% 50,636 1.37% Administrative 51,315 1.38% 23,410 0.63%Total operating expenses 1,101,646 29.73% 1,037,506 28.00%Net income from operations 205,599 5.55% 194,500 5.25%

Other Income & Expenses 8,361 0.23% 6,981 0.19%

Income before income tax 213,960 5.77% 201,481 5.44%Income Tax Expense 23,556 0.64% 23,779 0.64%Net Income $190,404 5.14% $177,702 4.96%

Income Statement Summary1st Qtr 2016 1st Qtr 2015

Ukiah Natural Foods Co-op is accepting submis-sions for the co-op community links.

Our member-owner discount directory is a great way for the community to work together and an opportu-nity for businesses to attract new loyal customers.

Co-op community links is made available to all Ukiah Natural Foods Co-op member-owners on our web-site: www.ukiahcoop.com/discounts.

To become a link, please go to www.ukiahcoop.com/join/#benefits. You can use your digital device to scan the qr code to the right and it will take you directly to the page. Download the "Community Links Application." Email the completed form to outreach@ukiahcoop.com or mail the completed form 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 outreach@ukiahcoop.com

Join co-op community links today!

JOIN CO-OP COMMUNITY LINKS! MEMBER-OWNER

DISCOUNT DIRECTORY IT’S FREE TO BE A LINK!

May Bike Raffle Winner

Lucy!Congratulations!

The Co-op News • July - August 2016 11

Ukiah Natural Foods Co-op Core Values

Ukiah Natural Foods Co-op BOARD OF DIRECTORS

Ukiah Natural Foods Co-op MANAGEMENT TEAM• Integrity • Quality Food & Goods • Customer Service • Community Involvement & Leadership • Prosperity

INTERNATIONAL CO-OP PRINCIPLES

Voluntary & Open Membership

Democratic Member Control

Member Economic Participation

123

456

7Autonomy & Independence

Education, Training & Information

Cooperation Among Co-ops

Concern for the Community

General Mgr Lori Rosenberg

I.T. Mgr Brian Alexander

Operations Mgr Don Buchanan

Front End Mgr Lodie DeAlba

Wellness Mgr Mike Tilander

Produce Mgr Libee Uhuru

HR Mgr Susan Winter

Accounting Mgr Anne Wright

Grocery Mgr Seb Strzelecki

Marketing Mgr Lisa Ludwigsen

Larry Mayfield

Treasurer Clifford Paulin

President Elaine Boults

Paco Jordan

SecretaryTerry d’Selkie

Vice Pres.Adam Gaska

Win Stiles

Liesha Boek

John Bailey

We’re proud to introduce crisp, colorful shelf tags packed with helpful info. The new format is larger, so you can leave your portable micro-scope at home.

State-of-the-art color printing technology al-lows us to put all of the following information on each tag in a pleasing and readable layout:

• Product description

• Price

• Product size

EASY READING SHELF TAGS ARE COMING TO THE CO-OP

• Unit price

• Whether it’s Cage Free

• Whether it’s Gluten Free

• Whether it’s Local (produced within 200 miles of the store)

• Whether it’s NonGMO (certified as having no genetically modified ingredients)

• Whether it’s organic, and what level (100% or at least 95% or at least 70%)

• Whether it’s Fair Trade (certified as being pro-duced in a fair and sustainable way)

• Plus, along the bottom edge, information of use to store employees

The new tags have begun to appear in the food sections of the store, and our goal is to com-pletely upgrade the food tags by the end of July. We will continue to use the smaller shelf tags in nonfood sections, because many of those products are too narrow to permit using these wider tags (and attributes such as Cage Free and Gluten Free do not apply to nonfoods anyway).

The Co-op News • July - August 2016 12

Ukiah Natural Foods Co-op721 South State Street

Ukiah, CA 95482

PRSRT-STDUS Postage

PAIDPetaluma, CAPERMIT #16

Co-op Calendar

Stay connected with the Co-op

Like us on Facebook! Ukiah Natural Foods Co-op is

now on YouTube!

Scan qr codes to view on your digital device.

Monday, July 4 Fourth of July Ukiah Natural Foods Co-op Open Regular Store Hours 8:00 a.m. to 8:00 p.m. Wednesday, July 13 Kick the Sugar Habit with Lauren Strangio Co-op Cooking Class 6:00 p.m. - 7:30 p.m. Co-op Annex 749 C. South State Street, Ukiah $10/$5 Member-Owners Please RSVP at www.ukiahcoop.com or Customer Service at 462-4778.

Monday, July 18 Board Meeting -- 749 C South State Street All member-owners are invited to attend, 6:00 p.m. 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, July 26 Healthy Breakfast & Lunch Ideas for Busy Days With Mary Anne Cox Live Life Well - Lunch & Learn Series Co-op Partnership Class 12:00 p.m. - 1:00 p.m. UVMC 275 Hospital Dr., Ukiah FREE EVENT Please RSVP at www.ukiahcoop.com or Customer Service at 462-4778. Wednesday, July 27 Herbal Kitchen Fundamentals with Yolanda Pritam Hari Co-op Wellness Class 6:00 p.m. - 7:30 p.m. Co-op Annex 749 C. South State Street, Ukiah $10/$5 Member-Owners Please RSVP at www.ukiahcoop.com or Customer Service at 462-4778. Saturday, August 13 Raise the Woof! Dog Party, Adoption & Towel Drive 11:00 a.m. - 2:00 p.m. Ukiah Natural Foods Co-op 721 S. State Street, Ukiah FREE EVENT

Monday, August 15 Board Meeting -- 749 C South State Street All member-owners are invited to attend, 6:00 p.m. 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. Wednesday, August 17 School Lunch Tour 10:00 a.m. - 11:00 a.m. 721 S. State Street, Ukiah FREE EVENT Monday, August 22 Build Your School Lunch Co-op Back to School Event 3:00 p.m. - 5:00 p.m. Ukiah Natural Foods Co-op 721 S. State Street, Ukiah FREE EVENT Tuesday, August 23 All About Sugar With Lauren Strangio Live Life Well - Lunch & Learn Series Co-op Partnership Class 12:00 p.m. - 1:00 p.m. UVMC 275 Hospital Dr., Ukiah FREE EVENT Please RSVP at www.ukiahcoop.com or Customer Service at 462-4778.