Q & A WITH
TONY EGAN, GENERAL MANAGER
Please join us in welcoming Tony Egan as the new General Manager of Ukiah Natural Foods Co-op! We’re excited for the vision and passion he brings to our co-op as we continue to grow, support local producers, and serve our members and shoppers. Welcome, Tony!
Can you tell us a bit about your background and what brought you to Ukiah Natural Foods Co-op?
My background is rooted in both hospitality and natural living, which has given me a strong foundation in customer service, team leadership, and a deep understanding of how food connects people and communities. I spent several years managing operations in the hospitality industry, where I learned the importance of creating welcoming, inclusive experiences for guests. Personally, my family and I are very passionate about the natural foods world; I see a meaningful alignment between my professional skills and my personal values around health, sustainability, and community.
What brought me to Ukiah Natural Foods Co-op was the opportunity to combine those two worlds—bringing a high standard of service from my hospitality background into a mission-driven, community-owned natural foods store. The co-op model really resonates with me because it’s about more than just business—it’s about people working together to create something that benefits everyone.
As General Manager, I’m excited to support a thriving workplace culture, strengthen local partnerships, and ensure that every shopper and owner feels valued and connected to our mission.
Is there a personal story or moment that shaped how you see food community, or sustainability?
Growing up, I faced a number of persistent health challenges — nothing life-threatening, but enough to affect my daily life. Despite countless doctor visits, tests, and treatments, no one could ever pinpoint the cause. It was frustrating and discouraging to live with symptoms that no one could explain.
Everything changed when I met my wife, Vanessa. From the beginning, she had a strong belief that my issues were related to my diet. I’ll admit, I was skeptical at first. But her confidence and knowledge pushed me to give it a try. Together, we began eliminating processed foods, focusing on whole ingredients, and embracing a more natural way of eating.
The results were life-changing. For the
first time in years, I felt like myself again — clearer, more energized, and finally healthy. That transformation didn’t just fix my symptoms; it reshaped how we lived. Natural living became our foundation — not only in the kitchen, but in how we raise our family, how we connect with nature, and how we engage with our community.
Food went from being a source of confusion to a source of healing and connection. And that experience taught me that sustainable, mindful living isn’t just about the environment — it’s about listening to our bodies, supporting each other, and building a lifestyle rooted in care and awareness.
If you could only stock three items in your pantry from the co-op, what would they be?
Choosing just three pantry essentials is tough, but I’d go with quinoa, Jovial jarred beans, and fresh-ground organic almond butter—these are the practical staples. If the basics were already covered, my picks would shift to the more exciting flavors: Blue Lotus Rooibos Chai, local honey, and Organic Harvest Foods Jalapeño Pepper Sauce.
What most excites you about leading the coop?
What most excites me about leading Ukiah Natural Foods Co-op is the opportunity to guide an organization that is deeply rooted in community, sustainability, and food integrity. The Co-op isn’t just a grocery store—it’s a hub where values like environmental stewardship, local agriculture, and cooperative ownership come together to create a meaningful impact.
I’m particularly inspired by the Co-op’s commitment to supporting local producers and fostering a resilient food system. Leading an organization with such a strong mission means I am able to help amplify these values while also ensuring operational excellence and long-term financial sustainability.
There’s a unique opportunity here to bring together staff, member-owners, and the wider community in shaping the future of food in Mendocino County—and being part of that journey, while cultivating innovation and inclusiveness, is incredibly energizing to me.
A natural foods cooperative since 1976
OPEN EVERY DAY TO EVERYONE
Store hours 7:00am - 8:00pm
Organic Espresso & Juice Bar
7:00am - 6:00pm
Soup & Salad Bar
11:00am - 7:00pm Hot Bar
11:00am - 7:00pm
Bowl'd Bar
11:00am - 7:00pm
Bagel Bar
7:00am - 2:30pm
721 South State Street
Ukiah, CA 95482
707 462-4778
www.ukiahcoop.com
e-mail: UNF@ukiahcoop.com
UNF Management
General Manager
Tony Egan
Facilities
Dan Thompson-Sagehorn
Finance
Anne Wright
Food Service
Chance Breen
Front End
Lodie DeAlba
Grocery
Peter Perkins
Human Resources
Dagoberto González
Information Technology
Tasha Jelen
Marketing & Outreach
Yvonne Boyd
Produce
Libee Uhuru
Wellness / Health & Beauty
Katie McClure
Co-op Beet
Editor
Yvonne Boyd
Design & Production
Nicole Martensen - Tierra Design
Cover Photograph
Yvonne Boyd - Ranchomatic Studios
Contributors
Yvonne Boyd, Tony Egan
Grey Wolfe-Smith
Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op.
DEPARTMENT SALES
A Juicy Journey: A Brief History of Water M
There’s nothing quite like biting into a crisp, cold slice of watermelon on a hot sunny day. Refreshing, sweet, and hydrating — it’s the ultimate summer treat. But have you ever wondered where this beloved fruit came from? Referred to as a fruit throughout this article as it is consumed as a fruit, watermelon is classified as a vegetable. It is a member of the plant family that also includes cucumber, squash, pumpkin, and musk melon. Watermelon is composed of about 92% water, which made it a vital survival food long before it became a backyard BBQ staple. Its story begins around 5,000 years ago in Southern Africa, where an ancestor of the modern watermelon grew wild. This ancient plant was a hardy, drought-tolerant variety with bitter flesh — a far cry from the juicy sweetness we enjoy today. Though its exact identity remains uncertain, early civilizations valued it for one key reason: water storage.
Not long after, watermelon found its way to Egypt. Archeologists have uncovered both watermelon seeds and paintings of the fruit in tombs that are over 4,000 years old. This suggests that Egyptians not only cultivated watermelon but may have also been among the first to breed it for taste as well as hydration. It’s likely during this time that watermelon began its transformation from a survival staple to a sweet and satisfying food.
The fruit’s appeal spread quickly. The Greeks and Romans believed watermelon had medicinal properties, using it as a natural diuretic and a remedy for children suffering from heatstroke. From the Mediterranean, it traveled eastward — cultivated in India by the 7th century and reaching China by the 10th century, where it became a beloved summer fruit. By the 13th century, watermelon had reached
words and photography by
YVONNE BOYD
Marketing & Outreach Manager
recipe styling by
GREY WOLFE-SMITH
Outreach Coordinator
Ingredients
• 1½ cups cubed watermelon, cut in 1-in cubes
• 1 generous cup ice cubes
• 1/2 cup plain yogurt
• 1/4 cup fresh lime juice
• 2 Tbsp honey
• 1/8 tsp white pepper
• pinch of salt
Preparation
1. Blend the watermelon, ice cubes, yogurt, lime juice, honey, white pepper, and salt in a blender until well combined.
2. Pour into a glass and serve immediately.
the Iberian Peninsula and began spreading throughout Southern Europe, becoming widely planted across the continent by the 17th century.
European colonists and the transatlantic slave trade helped introduce watermelon to the New World. Historical records show it was found growing in Florida as early as 1576 and had reached Massachusetts by 1629. The fruit quickly adapted to the climate of the Americas and became a staple in both home gardens and large farms.
Fast forward to the 20th century, when American breeders began to focus on improving the fruit. Progress was made in developing large, oblong, light green melons with better flavor and texture. In the 1950s, a breakthrough occurred with the introduction of seedless watermelons — a game-changer for watermelon lovers everywhere.
In more recent decades, breeders have continued to innovate. New varieties now emphasize compact size, stronger disease resistance, and even more sweetness and flavor. Popular modern cultivars include Jad Star, Mambo, Mini-Love, Harvest Moon, and Cal Sweet. Watermelon has also become more colorful — with yellow, orange, and even white-fleshed varieties available, offering a fun twist on a timeless classic.
From a bitter survival fruit in ancient Africa to a juicy summertime favorite found on picnic tables worldwide, the story of watermelon is a sweet slice of history. So next time you savor a wedge of this iconic fruit, remember you’re enjoying thousands of years of evolution, cultivation, and creativity — all in one bite.
Watermelon, Lime, and White Pepper Yogurt Drink
M ELON
Ingredients
• 1/2 cup coarsely chopped fresh basil
• 3 Tbsp coarsely chopped fresh mint plus thinly sliced mint for garnish
• 1 garlic clove, coarsely chopped
• 1/2 cup extra-virgin olive oil plus more for brushing
• Kosher salt and freshly ground black pepper
• 3/4 pound cherry tomatoes
• 1 8oz package Halloumi cheese, cut crosswise into 8 slices
• 6 small triangles thinly sliced watermelon, rind removed
• cilantro and parsley for garnish
Preparation
1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Purée basil, 3 Tbsp mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids.
Season with salt and pepper.
2. Brush grill rack with oil. Drizzle 2 Tbsp basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
3. Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.
Grilled Halloumi With Watermelon and Basil-Mint Oil
Ingredients
• 1/3 cup lime juice
• 1/3 cup fish sauce
• 3 Tbsp thinly sliced cilantro stems
• 3 Tbsp honey
• 1/2-inch knob fresh galangal, peeled and sliced
• 1 large garlic clove, peeled
• 1 fresh red Thai chile, stemmed
• 2 pounds peeled watermelon
• 1 small red onion, halved and thinly sliced
• 1 tsp flaky sea salt
• 6 cups mixed berries
• 1/2 cup extra-virgin olive oil
• 2 big handfuls lightly packed mint leaves, Thai or Italian basil leaves, and small cilantro sprigs
• 1 small moderately hot fresh red chile, stemmed and roughly chopped (optional)
Preparation
MAKE THE DRESSING
1. Combine all the dressing ingredients (everything except watermelon, onion, and salt) in a blender and blend on high speed until smooth, about 2 minutes.
MAKE THE SALAD
2. Cut the watermelon into 3 x 1 x 1-inch sticks, flicking out seeds as you go. You will have about 6 cups. Chill watermelon in the fridge for at least an hour.
3. Combine the chilled watermelon, berries, onion, and dressing in a large mixing bowl and season all over with the flaky salt.
Carson and a life in the hive
In the quiet rhythm of rural life, few vocations buzz with as much fascination and importance as beekeeping. Carson, founder of Carson and Bees, discovered this path more than 25 years ago. His journey began as a wide-eyed 12-year-old tagging along on a beekeeping trip with his father’s friend. That summer, he was gifted two hives—his first taste of a life that would be rooted in stewardship, science, and sustainability.
words and photography by
YVONNE BOYD
Marketing & Outreach Manager
recipe styling by
GREY WOLFE-SMITH
Outreach Coordinator
and the Bees: hive
Today, Carson manages dozens of hives, tending his bees with care and precision. Beekeeping, he explains, is as much livestock management as it is a study of nature. The intricate process of raising queens—grafting larvae, isolating cells, and timing their release—reveals the patience and knowledge required. Queens, he notes, are mated midair, often with dozens of drones, and return to the hive to rule for two to three years. Each hive is a carefully maintained ecosystem where even one misstep—like accidentally harming the queen—can destabilize the colony.
Carson’s bees serve a larger purpose than just producing honey. They contribute to critical pollination efforts, especially almonds, and help support regional agriculture. “One in every three bites of food can be traced back to pollinators like bees,” he says. From strawberries to alfalfa, the ripple effect of healthy hives reaches deep into our food system.
Carson’s honey business began modestly, bottling and labeling his first harvest under the Carson and Bees name. Early sales were through friends and local farmers markets. Today, his products are carried by a select number of trusted outlets—including Ukiah Natural Foods Co-op, where customers can find his locally produced, raw honey.
Though he’s had offers to expand into larger markets, Carson remains intentional. “I could sell out quickly, but I want to keep my supply steady and my customers loyal,” he explains. This philosophy, rooted in integrity, quality, and local commitment, is part of what makes Carson and Bees so special.
Whether pulling a honey-rich frame or carefully marking a new queen, Carson demonstrates a deep respect for his craft. His work is a reminder that the smallest creatures often make the biggest impact—and that behind every jar of honey is a story worth telling.
ALMOND HONEYCOMB CAKE
Ingredients
• 1¾ cups unsalted butter, at room temperature, plus more for the pan
• 3/4 cup all-purpose flour
• 2 tsp kosher salt
• 2 cups brown sugar
• 6 large eggs, at room temperature
• 1 vanilla bean, split lengthwise
• 3 cups almond flour
• 3 Tbsp whiskey, such as Maker's Mark
• 1 orange
• 8 green cardamom pods, lightly crushed
• 1 ½ cups wildflower honey
Preparation
1. Preheat the oven to 350 degrees F. Thoroughly butter a 12 ¼-by-11 ⅔-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour; tap out excess.
2. Beat the butter, salt, and 1¾ cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined), about 3 minutes. Beat in the eggs, one at a time until incorporated. Scrape the seeds from the vanilla bean and beat into the butter mixture.
3. Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Bake the cake until golden brown, the edges begin to pull away from the pan, and a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan.
4. Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
5. Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve; discard the solids. The mixture should be very thin and slightly warm. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
6. Just before serving, heat the remaining 1/4 cup sugar with 1 Tbsp water in small saucepan over medium-high heat until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake. 9
ASIAN HONEY BBQ SAUCE
Ingredients
• 1 cup soy sauce
• 1/2 cup honey
• 2 Tbsp minced garlic
• 1 Tbsp rice wine vinegar
• 1 Tbsp chile-garlic sauce (such as Sriracha®) (Optional)
• 1 ½ tsp ground black pepper
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1 Tbsp cornstarch
• 1 Tbsp water
• sesame seeds (optional)
Preparation
1. Stir soy sauce, honey, garlic, rice wine vinegar, chilegarlic sauce, pepper, ginger, and sesame oil together in a saucepan; bring to a boil.
2. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour into boiling soy sauce mixture.
3. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
4. Use as a sauce/marinade on your favorite protein: such as beef, chicken or tofu.
HOT HONEY PEACH MOCKTAIL
Ingredients
• 1 cup peach juice/nectar
• 4 Tbsp hot honey (recipe to the right)
• 1 lime, freshly-squeezed
• lime-lemon soda or ginger beer for topping
• lime wedges
• crushed iced cubes
• fresh mint leaf sprigs
• popsicles for garnish (optional)
Preparation
1. In a cocktail shaker, add the peach juice, lime juice and hot honey, shaking it together until combined.
2. Add the crushed ice cubes to glass(es). Add the mocktail mixture until ½ filled followed by the lime-lemon soda or bubbly of your choice until ¾ filled. For additional garnish, add popsicle, lime wedges, and/or fresh mint sprigs, if desired. Repeat for every serving. Sip and Enjoy!
HOT HONEY RECIPE
Ingredients
• 1 cup honey
• 3 Tbsp crushed red pepper flakes or 1 fresh jalapeño pepper, sliced
• 1 to 2 tsp apple cider vinegar
Preparation
1. Add the honey and crushed red pepper flakes (or jalapeño slices) to a medium sauté pan or saucepan. Heat over medium heat until the honey very lightly begins to simmer. Give the mixture a quick stir to combine, then remove pan from the heat.
2. Let the mixture rest for 10 to 15 minutes so that the flavors can infuse.
3. Strain the honey through a fine mesh strainer into a clean storage jar. Stir in the apple cider vinegar until evenly combined.
the beauty of a
There’s something timeless about a summer road trip—the open road, the windows down, and a playlist full of favorites. It’s a journey that offers something for everyone, whether you’re chasing mountain views, coastal breezes, or historic landmarks. Unlike rigid itineraries, road trips let you go at your own pace, lingering where you like and skipping what you don’t.
The freedom to roam invites adventure: take a detour to a hidden waterfall, stop at a roadside diner, or explore small towns full of charm
and character. These lesser-known spots often hold the most memorable experiences. The physical landscape becomes your moving backdrop—rolling hills, desert skies, lush forests—constantly shifting and setting the mood.
Best of all, road trips invite spontaneity and connection. Whether you're solo or with loved ones, the journey becomes the destination. This summer, hit the road and embrace the beauty that unfolds.
words and photography by YVONNE BOYD
Marketing & Outreach Manager
