Fall Newsletter 2023

FA L L 2 0 2 3

The Co-op

Beet FALL WINE PAIRINGS p. 4

THE LAST SAUCE p. 6

ENCHANTED RECIPES p. 9

FREE

A natural foods cooperative since 1976

GREETINGS

OPEN EVERY DAY TO EVERYONE

from the General Manager

F

all is one of my favorite times of the year, bringing cooler weather, a beautiful array of fall colors, and the holiday season ahead. This holiday season will be another welcoming opportunity to bring family and friends together, share food, share stories, share gratitude, and enjoy the celebrations with one another. The Co-op is well prepared to offer you quality holiday foods and items to help make your celebrations delicious, fun, and festive. We will offer Mary's turkeys again this year, both organic and non-GMO varieties, and begin taking pre-orders beginning November 1st.

Store hours 7:00am - 8:00pm Organic Espresso & Juice Bar 7:00am - 6:00pm Soup & Salad Bar 11:00am - 7:00pm cost of goods and operational expenses.

I want to extend my appreciation to our members and shoppers who support the Co-op, see the value of our cooperative, and align with our purpose and mission.

Thank you for keeping your dollars local.

We have joined together for a common purpose: to sell trusted food and goods for the health of our community. Wishing you all a healthy and happy holiday season.

CO-OP PRINCIPLES MISSION

We join together for a common purpose: to sell trusted food and goods for the health of our community.

VISION

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We envision a thriving, healthy community in which we are a vital link in the local food system.

Bowl'd Bar 11:00am - 7:00pm 721 South State Street Ukiah, CA 95482 707 462-4778 www.ukiahcoop.com e-mail: UNF@ukiahcoop.com

UNF Management General Manager Lori Rosenberg Facilities Dan Thompson-Sagehorn

I am ever so grateful to our 100+ staff who work hard to continue to keep operations running smooth and access great food and products for our community. We strive to bring you the best quality and value of organic foods and products that are fair trade and sustainable, along with our commitment to selling "real" local products.

This year has been challenging for the Co-op, just like other businesses faced with price inflation and competition.

We all have endured a higher cost of life, and here at the Co-op, we also are experiencing continual price increases on our

Hot Bar 11:00am - 7:00pm

Finance Anne Wright Food Service Misty Powell - Assistant Manager Front End Lodie DeAlba Grocery Peter Perkins

In Cooperation,

LO R I R O S E N B E R G general manager

Human Resources Susan Winter Information Technology Tasha Jelen Marketing & Outreach Dane Nelson Produce Libee Uhuru Wellness / Health & Beauty Katie McClure

PURPOSE

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.

Co-op Beet Managing Editor Dane Nelson Editor Lori Rosenberg Design & Production Nicole Martensen - Tierra Design Contributors Lori Rosenberg, Dane Nelson, Grey Wolfe-Smith, Amber-Lynn McKey, Gideon Burdick Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op.

2022

Collective Giving Dear Co-op Members, I'm pleased to share that in 2022, The Coop made a significant impact through its philanthropic efforts. Demonstrating a solid commitment to its community, the organization donated a remarkable sum of $59,841 to a diverse array of 42 organizations and individuals across Mendocino and Lake County.

What's particularly inspiring is that $38,000 of this total, roughly 63%, was contributed by customers themselves.

Through Round-Up at the Register and Give Back to Schools Week, as individuals, we supported 11 different community organizations and 14 different schools. This impressive commitment from our membership underscores the power of collective giving and is something we can all be proud of!

The Co-op is guided by the International Cooperative Alliance's Cooperative Principles. Number 7, Concern for Community, states that Cooperatives work for the sustainable development of their communities through policies approved by their members. In line with this commitment, the Owner Relations Committee of the Board is engaged in reviewing and enhancing the cooperative's approach to supporting external organizations. The primary aim of this endeavor is to create a more efficient and manageable process while making any updates to how we may support external organizations. Please don't hesitate to get in touch with any comments or questions you might have!

CONTENTS

BOARD OF DIRECTORS

fall 2023

board@ukiahcoop.com L E O B U C president

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G I D E O N B U R D I C K vice president

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Message from Lori

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Turkey Orders

Wine and flatbread pairing

A N G I E M c C H E S N E Y secretary

Collective Giving

T I M D O L A N treasurer

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Wine & Flatbreads

L A R R Y M AY F I E L D director

6-8

The Last Sauce: A Modern Fairytale

ST E P H E N G R O F F director

9-10

Enchanted Recipes

T H O M A S C H A N D L E R director

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Roundup at the Register Introducing: Dane Nelson

C H R I ST I N E R O D R I G U E S director ST E P H E N T U R N E R director

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Gold Fashioned

Calendar Membership Drive

Thanksgiving Turkey OrderS Orders can be made by phone 707.462.4778 or at the Customer Service Desk starting November 1st Mary's Turkeys' high-protein diet provides the optimal amount of nutrients for them to grow into bigger and more flavorful turkeys than those typically found at the supermarket.

Mary’s Organic Turkeys

These turkeys have the freedom to move about and receive a premium diet of USDA-certified organic ingredients.

8-11 lbs 12-15 lbs 16-20 lbs

Mary’s Non-GMO Turkeys

GIDEON BURDICK vice president of the board, chair of owner relations

Mary's non-GMO turkeys are raised on healthful grains and allowed to roam in areas four times the size of areas provided by the average commercial turkey ranch.

8-11 lbs 12-15 lbs 16-19 lbs 20-25 lbs

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Wine Profiles & Flatbread Pairings

Shaw 2021 Rosé

Ceres, California crisp, fruity, lively, savory, umami, nuances of watermelon

food by Dane Nelson, Marketing & Outreach Manager photos by Grey Wolfe-Smith, Marketing & Outreach Coordinator

Flatbread Pairing:

• Mission Fig • "Laura Chenel" Black Truffle Chèvre • "Apiary Farm" Star Thistle Honey

Husch Pinot Noir

Philo, California cherry, violet, spice, fresh oak

Flatbread Pairing:

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• “Beemster” 18 Month Aged Gouda • Koru Apples • “Roundman's Smoke House” Smoked Duck Breast • Fresh Sage

gh recipe Look for our flatbread dou

on page 9!

McFadden Family Blue Quail Pinot Gris

Potter Valley, California rich, mellow, pear, spiced apple, floral

Flatbread Pairing:

• "Belfiore" Hand Dipped Ricotta Cheese • Broccolini • “Jeff’s Garden“ Sliced Hot Chilis

ME MOR A B L E ME A L S

s McNab Cabernet Sauvignon

Ukiah, California huckleberries, pink peppercorns, chocolate, coffee

Flatbread Pairing:

• Heirloom Tomato • “Bel Gioioso” Fresh Mozzarella • Genovese Basil

FOOD FOR THOUGHT

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by Grey Wolfe-Smith Marketing & Outreach Coordinator

'm not necessarily the most sentimental, but the holiday season is probably my favorite time of year. There is something special about sitting down with people you love and sharing delicious food made by and for someone you care about. Of course, it's a different scenario for everyone: whether it's all of your family gathered around an overflowing table that spans nearly the whole room or you and your closest friends lounging on the floor of someone's apartment indulging in Chinese take-out, food, memories, and community can be very intertwined.

Frey ORGANIC White

Redwood Valley, California bright, crisp, dry, melons, pear

Flatbread Pairing:

• Caramelized Leek • Delicata Squash • Royal Trumpet Mushrooms • Shitake Mushrooms

I have always had an appreciation for food and good company. If the saying is "Eat to Live or Live to Eat," I'm in the latter category. However, my appreciation for food grew when my mentor introduced me to wine and food pairings. We saw to it to expand our palates and make cooking and eating dinner more exciting. The two of us would sit down together and shuffle through what wine or wines we were interested in and what foods were the recommended pairings.

Then, at dinner, we would sip our wine with scrutinizing palates, trying to guess what the flavor notes were. Sometimes the notes were smoked butter, ripe plums, or even diet cola! One of our household's favorite pairings was Korean Barbecue Ribs and Australian Shiraz.

All the guessing and intrigue would, of course, be the entertainment of the evening, leading to laughter in the company of friends. The excitement and entertainment of sharing good wine and delicious homemade food is something I'm taking with me into my future and hopefully something you can take into yours as well.

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A MODERN FAIRYTALE story and illustrations by Dane Nelson, Marketing & Outreach Manager

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nce upon a time in The Bronx, a good time it was, there lived a young girl who had fallen deeply in love with food. She would walk back and forth on the wood and linoleum floors of her family’s house with her eyes closed and the windows open, savoring the strange and exotic scents of food cooking from neighborhoods near and far. Before The Bronx had become a bustling hub of fine dining and a world destination for food enthusiasts, every soft breeze carried the scents of family kitchens that sizzled, simmered, and roasted culinary curiosities. She delighted in daydreaming about the herbs, spices, veggies, and meat each pot and pan might contain.

Her mother’s kitchen was a whimsical and magical place, made only more intriguing by the fact that any person who entered would be immediately shooed away with waving arms, kitchen towels, or steaming wooden spoons. From this warm, enchanting, and sacred space, her mother expertly concocted the traditional foods of many New York Jewish kitchens. Peeking around the door frame to watch her mother cook fascinated her more than any toy or television show ever could. Entranced by the tossing and kneading of flour, the bubbling, simmering broths, and the roasting meat and vegetables, she would often wonder. What miraculous meal, curious cuisine, and playful plates would pass the threshold of the kitchen door and onto the dining room table this night? The excitement was almost unbearable, but the meal came to fruition each night, and the table would come alive with good food, love, and laughter.

In the next house over an Italian family, whose matron was an equally intriguing culinarian, there was an entirely different palette of ingredients for cooking. The young girl’s mother would walk next door

for a visit over rich coffee and even richer conversations. On many such occasions, they would exchange recipes and neighborhood gossip. However, one night would become legendary. It was the night that her mother learned to make pasta sauce.

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The utterly explosive taste of fresh, tangy tomatoes, spicy garlic, sweet basil, and savory oregano cascaded into the eager mouths of her family and every house guest. The sauce became like breath. Too long without it, someone might feel the icy hands of desperation clinging to their throat and shaking their bellies. It was indescribable, unqualifiable, infinitely delicious. The sauce was a divine kiss, so perfect that it felt impossible.

In the coming years, that pasta sauce became a staple in her mother’s kitchen, each batch prepared in extra large quantities and frozen in containers for future use. The young girl became a young woman, moved to a small town, and eventually grew to have a family, a kitchen of her own, and her legacy of her own recipes. The sauce remained a mystery,

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never spoken, never written down, only existing in the candlelit library of her mother’s mind.

It is the bittersweetness of every story and every life that it must end…and always too soon. Her mother passed. Despite the inescapable sadness, her family and friends gathered to hold her life in reverence and celebration. Phrases like, “I’m so sorry for your loss…” and “You have our deepest condolences…” whispered and hushed, slipped past her ears, barely audible. She knew all these people and had heard all their stories. They were familiar and yet, like strangers.

After the funeral, they went back to their family home. All of them too tired and distraught to cook, they began to forage in cupboards, drawers, the pantry, the refrigerator, and finally… the freezer. There it was… one single frozen container of the infamous sauce. Left behind like a gift for this specific reason, this moment.

HOW I'VE CONNECTED TO FOOD

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Once at the table, they began to eat. They cried out of sadness; they cried out of remembrance; they cried out of joy. Each bite was a reminder of the impermanence of all things. They could not eat slowly enough. There were memories long past, sweeter times, and a mother who was a hero in her home. They could hardly finish their plates, both out of grief and in full awareness that each forkful was another moment closer to the inevitable end of a meal that they wished would last forever.

After her mother died, she asked her children and grandchildren, “What food comes to mind when you think of me?” Their answers came before the question had left her lips, “Coleslaw!”

It was a recipe that she was very proud of. But she never lost the scratching ambition, the unshakeable desire to recreate her mother’s pasta sauce. Trying as she might, knowing the ingredients by heart, having watched her mother make it innumerable times, she has never been able to resurrect the treasured sauce.

However, each time she cooks down tangy tomatoes, crushes a clove of garlic, and plucks the leaves of sweet basil and savory oregano, her senses send her into a deep and momentary trance.

She is instantly and gratefully transported to memories of her childhood, her mother, and the fabled night of the last sauce.

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The End

by Amber-Lynn McKey Marketing & Outreach Assistant

very time I smell garlic, onions, and bell peppers cooking in butter, I think deeply of my roots.

Memories of my grandfather, grandmother, and father concocting something delicious in the kitchen. It usually always started with a roux. Otherwise known as the “holy trinity” where I grew up. My whole life I’ve felt a sense of pride when it comes to my family’s Cajun dishes. They cooked with so much tender love and care. And with flavors that are out of this world.

When I take my first bite of jambalaya, crawfish etouffee, or chicken and andouille sausage gumbo, I am flooded with so many beautiful emotions that it can be hard to put into words, but I know you know what I mean. It is a part of who I am and how I became. To me, cooking Cajun is art, it is passion, and it is love. It is a part of me. Corny sounding, I know, but nevertheless, it’s true! My family would say “true dat”!

Fall-inspired products from the Co-op to help you create your next memorable meal with friends and family.

Mulled Wine Poached Pears

Gold Fashioned Cocktail

Recipes for your Enchanted Table DIY Thieves Cleaner

Flatbread Dough

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Mulled Wine Poached Pears

The “Gold” Fashioned

Ingredients:

Our take on this classic cocktail will become the gold standard of your holiday libation repertoire. This innovation has the sweetness and bite that you remember with an added element of spice and nostalgia.

750 ml bottle of red wine 1 ½ cups water or orange juice with no pulp 2 cinnamon sticks 2-3 whole star anise 10 whole cloves 1 tsp vanilla extract 3 bay leaves 3 crushed nutmegs 10 whole cardamom pods The peel and the juice of 1 orange and 1 lemon ½ cup pure maple syrup 6 pears, firm just ripe

Instructions: 1.

2.

3.

4.

5.

6.

In a medium to large-sized pot, combine all poaching ingredients, except the pears, and stir together.

Peel pears and slice 1 cm off the bottom of each pear.

Nestle pears on their sides in the pot.

Bring to a gentle boil, then reduce the heat and simmer gently, partially covered, for 1½-2 hours, or until pears are tender and a deep ruby red color and the liquid has reduced. Baste the pears with the syrup a few times during cooking. Turn the pears over at least once during cooking so that they are fully submerged in the liquid.

Carefully remove the pears and set aside. Boil the liquid for 5-10 minutes, or until thick and syrupy.

Drizzle syrup over the pears. Serve alone or with spiced mascarpone or with vanilla ice cream.

In a small tumbler mix: 1 tsp of “Golden Milk Simple Syrup” (see recipe below) 2-3 dashes of Angostura or orange bitters 1 Tbsp of water 2 oz of your favorite bourbon Add ice and stir gently.

Garnish with a twist of orange and a cinnamon stick.

Golden Milk Simple Syrup Ingredients: 1 cup sugar 1 cup water 1 Tbsp Ukiah Natural Foods Co-op Golden Milk Powder

Instructions: 1.

2.

3.

Put all the ingredients into a pot and simmer until the sugar dissolves.

Let cool.

Pour into a glass container and store in the refrigerator.

-Will keep for 3 months -Yields 1½ cups

DIY Thieves Cleaner

Flatbread Dough

Ingredients:

Ingredients:

2 drops rosemary essential oil 3 drops eucalyptus oil 4 drops cinnamon essential oil 6 drops lemon essential oil 7 drops clove essential oil 4 oz unscented castile soap 4 oz witch hazel Distilled or filtered water

Tools: Small funnel 16 oz spray bottle

Instructions: 1.

2.

3.

4.

5.

6.

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Use the funnel to add the castile soap to the spray bottle.

Use the funnel to add the witch hazel to the spray bottle.

Shake.

Add the essential oils to the spray bottle.

Fill the bottle the rest of the way with distilled or filtered water.

Attach nozzle.

Shake well.

2½ cups bread flour ½ cup all-purpose flour 1 ½ teaspoon kosher salt ¼ cup olive oil 1 cup warm water

Instructions: 1.

2.

3.

4.

5.

Flatbread Toppings For Fall • Sweet Potato + Kale • Crispy Thick Cut Bacon • Plant-Based Garlic + Herb Cheese • Sauteed Wild Mushrooms • Caramelized Sweet Onions • Chevre Goat Cheese • Dried Tart Cherries or Cranberries

Use the food processor to mix up the crust. Start by adding the flour and the salt, then pulse to mix well. Add olive oil and water, and pulse again.

Turn the dough out onto a clean surface lightly dusted with flour. Knead the dough for a minute or so, and form it into a nice smooth ball. Let it rest for 10 minutes.

Divide the dough into two equal shapes. Then use a rolling pin to roll out one into a thin shape. You can make it into any shape you prefer.

Transfer shapes onto prepared baking sheets dusted with cornmeal. Brush some olive oil lightly over the tops of the dough. Then use a fork to poke holes throughout.

Preheat the oven to 475 degrees. Bake for approximately 7-8 minutes. Then remove them and add desired toppings. Bake again until the cheese is melted and the dough is browned on the bottom, about 8-10 more minutes.

2023

Round Up at the Register Recipients JANUARY

JULY

FEBRUARY

AUGUST

Arbor Youth Center $2,759.00

Historical Society of Mendocino County $2,101.70

MARCH

Hospice of Ukiah $3,309.07

APRIL

The Community Care HIV/AIDS Program $2,422.96

MAY

Humane Society of Inland Mendocino $2,647.03

NCO's Caring Kitchen $2,957.90

KZYX $2,493.11

SEPTEMBER SPACE

THINKING GREEN Over the last quarter, we’ve been paying close attention to minimizing the use of paper, ink, and plastic products throughout the departments in the store. When paper is necessary, we make conscious choices to be eco-friendly. This magazine, for example, is printed on 100% post-consumer waste recycled paper with vegetable inks.

In July, we also changed our refrigerant with the aim of reducing our Global Warming Potential by nearly 70%. We realize no one can be perfect, but we appreciate the support from our customers as we take steps to become a more sustainable business.

OCTOBER

United Disaster Relief of Northern California

NOVEMBER

Project Sanctuary

DECEMBER

Ukiah Players Theatre

JUNE

Cancer Resource Center $2,663.86

PLASTIC

We save around 400 lbs of plastic at our water stations per month. That’s over 2.4 tons of plastic per year.

SOLAR

We've reduced CO2 output by 141,585 lbs since our solar panels were installed.

That’s the equivalent of planting 1,070 trees.

Greetings Co-opers!

I’m Dane Nelson, and I am pleased to be the new Martkeing and Outreach Manager here at Ukiah Natural Foods Co-op. In my previous life, I was a chef. I managed a co-working kitchen, Port Kitchens, at the top of the Kaiser Mall in Oakland, California, and, most recently, I founded a non-profit that connects people with ancestral survival and traditional skills.

DA N E N E L S O N marketing & outreach manager

Many of the photos you have seen in this issue were taken in my family home, and the dishes are recipes developed by me and the UNFC marketing team. The theme of this Co-op Beet

is how we connect viscerally to food, our sense of taste so deeply entwined with our life stories.

Having just recently moved back to my beloved hometown after almost 20 years, staying involved with food and community, and sharing what I love with others is an honor. To tell that story through my food and my connection to my family is like handing you a little piece of myself and my life to experience through your own lens.

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Open Every Day to Everyone 7am - 8pm

FALL HAPPENINGS SUNDAY, OCTOBER 1 – TUESDAY, OCTOBER 31

THURSDAY, NOVEMBER 23

MEMBERSHIP DRIVE Join the Co-op this month and receive an immediate 10% off shopping day of your choice.

Thanksgiving Day – Store Closed

SUNDAY, OCTOBER 15 – SATURDAY, OCTOBER 21

Co-op Sale – 20% Off Wellness, Health & Beauty

Give Back To Schools Week

MONDAY, OCTOBER 16 Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com.

FRIDAY, OCTOBER 20 Co-op Sale – 20% Off All Meat

MONDAY, OCTOBER 30 Co-op Sale – 20% Off Beer & Wine WEDNESDAY, NOVEMBER 1 Reserve your Thanksgiving turkey! Stop by Customer Service or call 707-462-4778.

MONDAY, NOVEMBER 20 Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com.

THURSDAY, DECEMBER 7

MONDAY, DECEMBER 18 Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com.

FRIDAY, DECEMBER 22 Co-op Sale – 20% Off Wine, Cheese & Crackers SUNDAY, DECEMBER 24 Christmas Eve – Store Hours 7am-4pm

MONDAY, DECEMBER 25 Christmas Day – Store closed

SUNDAY, DECEMBER 31 New Year’s Eve – Regular store hours 7am-8pm

MONDAY, JANUARY 1 New Year’s Day – Regular store hours 7am-8pm

TUESDAY, NOVEMBER 21 Co-op Sale – 20% Off Wine, Cheese & Crackers

OC TO B E R I S

OCTUBRE ES

MEMBERSHIP DRIVE

C A M PA Ñ A D E M E M B R E S Í A

MONTH

MES

New members receive an immediate 10% off on the shopping day of their choice.

Sign up at Customer Service.

Los nuevos miembros reciben un 10% de descuento inmediato el día de compras de su elección.

Regístrate en Servicio al Cliente.