Winter 2024

CO OP BEET

WINTER 2024

THE

SELF-CARE PRODUCTS TO MAKE AT HOME p. 4

BRINGING HOME THE BACON AT ROUNDMAN'S p. 6

HEALTHY COMFORT FOOD p. 9

_ est. 1976

FREE

GREETINGS

FROM THE GENERAL MANAGER

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

WITH MY HEARTFELT APPRECIATION, I wish all of you a happy and healthy new year. Your support of our local commuLO R I R O S E N B E R G nity-owned store of 48 years allows us to continue offering many healthy, organgeneral manager ic, and "real local" products for you and your family to enjoy. Thank you for the support and patronage from our member-owners and shoppers.

As we head into the new year, three Board of Directors seats will be up for election, each for a three-year term. If you possess experience with business skills that could be helpful to the Co-op, please consider running. Interested candidates can find the application packet online at ukiahcoop.com. The application deadline is January 31, 2024, and the voting period will be in March.

I want to thank our board of directors and our amazing staff who give their personal best, support, and care in keeping the Co-op moving forward.

We hope you enjoy the winter edition of our quarterly newsletter, featuring a local family-owned business of 30+ years, “Roundman’s Smoke House,” located in Fort Bragg, with its story of success and passion. Our marketing team enjoyed visiting Fort Bragg, taking photos, and capturing Roundman's story. We proudly sell their products and many other local producers from our county.

Thank you for supporting our locally owned and operated Cooperative of 48 years!

LIGHT IN WINTER

In Cooperation, Lori Rosenberg UKIAH NATURAL FOODS CO-OP GENERAL MANAGER

CO-OP PRINCIPLES MISSION

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

VISION

2

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

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 Finance Anne Wright Food Service Chance Breen Front End Lodie DeAlba Grocery Peter Perkins 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 Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op.

BOARD OF DIRECTORS

CONTENTS winter 2024

board@ukiahcoop.com L E O B U C president G I D E O N B U R D I C K vice president A N G I E M c C H E S N E Y secretary T I M D O L A N treasurer L A R R Y M AY F I E L D director ST E P H E N G R O F F director T H O M A S C H A N D L E R director 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

2

Message from Lori

3

Board Elections

4-5

DIY Self-Care

6-8

Roadtrip:Roundman's

9-10

Healthy Comfort Food

11

Self-Care Resolution

12

Wellness Wednesdays

BOARD ELECTIONS 2024 Membership deadline (for eligibility to vote)

January 31, 2024

Nomination/application deadline for candidates

January 31, 2024

Balloting period

March 1 - 31, 2024

Election material available at customer service & ukiahcoop.com

February 15, 2024

Ballots must be cast by

March 31, 2024

Election results compiled

April 1, 2024

If you have any questions regarding the 2024 elections, please contact the Board Development Committee at board@ukiahcoop.com or Lori Rosenberg at lr@ukiahcoop.com or 707.462.4778.

3 months of sales 15% OFF MEAT THURSDAY, JANUARY 25

15% OFF WINE WEDNESDAY, FEBRUARY 14

15% OFF BEER FRIDAY, MARCH 15

DIY SELF-CARE IT'S HEARTWARMING TO SHARE a thoughtful gift that shows how much you care about someone's well-being. Homemade natural health and beauty products are a beautiful way to do just that. They are crafted from ingredients that are gentle on the skin and free from harmful chemicals. They offer a holistic approach to self-care, helping to foster overall health and radiance.

Choosing natural health and beauty products reflects a commitment to sustainable living and environmental consciousness. Many of these ingredients come in eco-friendly packaging and are cruelty-free, aligning with a lifestyle that values both personal and planetary health.

Winter Woods Bath Salts 1 cup Epsom salts 1 cup Celtic sea salt 5 drops cedarwood essential oil 5 drops vanilla essential oil 1 Tbsp dried rosemary • Mix all ingredients well in a glass bowl, using a whisk to completely incorporate.

• Once mixed, use a scoop or spoon to fill a decorative glass container.

Winter Warming Lotion Bars Makes about 1 cup of mixture ¼ cup of beeswax pastilles or grated beeswax 6 organic cacao butter wafers (or 1 Tbsp of organic cacao butter) 2 Tbsp organic refined shea butter ¼ cup organic sunflower oil ¼ tsp organic cinnamon powder 15 drops of fresh ginger essential oil 10 drops of organic clove essential oil 32 drops of cinnamon bark essential oil • Combine beeswax, butters, sunflower oil, and optional cinnamon in a double boiler over medium high heat.

• Allow ingredients to fully melt.

• Remove from heat and mix in essential oils.

• Pour into mold of choice and let cool before removing.

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All of these ingredients can be found in the Health & Beauty department at the Co-op!

4 RECIPES TO HELP YOU STAY HEALTHY THIS WINTER recipes & photos by GREY WOLFE-SMITH Marketing & Outreach Coordinator

& AMBER-LYNN MCKEY Marketing & Outreach Assistant

Eucalyptus & Tea Tree Beard Oil 3/4 oz jojoba oil 1/4 oz sweet almond oil 5 drops tea tree oil 3 drops eucalyptus oil • Mix all ingredients and pour into a glass dropper container.

Ultra-hydrating Cozy Cookie Lip Balm 2 Tbsp organic hazelnut oil 1 Tbsp organic unrefined coconut oil 1 Tbsp organic cocoa butter (roughly 5 wafers) 1 Tbsp organic marshmallow root 6 organic cardamom pods 5 drops organic fresh ginger essential oil 1 drop of cinnamon essential oil 3-5 drops of Non-GMO Project Verified vitamin E oil • Add both carrier oils, cocoa butter, and beeswax to a double boiler. Leave over medium heat until all the ingredients are completely melted.

• Lower the heat to the lowest setting and add the marshmallow root and cardamom pods.

• Infuse for about 20-25 minutes.

• Strain the oil using a fine mesh strainer or cotton tea net.

• Add essential oils and vitamin E oil and stir well.

• Carefully pour the liquid into lip balm tubes (best to use a small funnel).

• Let cool completely before capping.

INGREDIENT BENEFITS Eucalyptus – aids against skin irritation Tea tree – aids against inflammation Cedarwood – aids against acne 5

CO-OP ROAD TRIP DESTINATION: story & photos by DANE NELSON Marketing & Outreach Manager

additional photos by GREY WOLFE-SMITH Marketing & Outreach Coordinator

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ROU

Smok

UNDMAN'S

ke House & Butcher Shop

NESTLED IN THE PICTURESQUE coastal town of Fort Bragg, California, Roundman's Smoke House stands as a beacon for those seeking an authentic and flavorsome culinary experience. With its rugged coastline and maritime charm, Fort Bragg sets the perfect backdrop for a smokehouse that prides itself on capturing the essence of local flavors and traditions. At the Ukiah Natural Foods Coop, we are proud to carry Roundman's products, such as bacon, sausages, cuts of beef, and pork. We have a close enough relationship with our local food sources to get an in-depth look at who they are and how they work.

The exterior of Roundman's is unassuming, with hand-painted windows and a welcoming, weathered wooden sign that hints at the rustic charm within. Upon entering, guests are greeted by a small meat display case behind which the walls are decorated with kitschy accouterments, including sports memorabilia and antique butchering tools. The interior reflects the coastal aesthetic of Fort Bragg, with historical touches and reclaimed wood that adds a touch of authenticity.

Passing through a small door hidden in the back of the store, one is overwhelmed with exuberance. The first thing visible in the first of two significant parts of the kitchen is a walk-in refrigerator with a faded, laminated photo of Christopher Walken hanging at a slight angle from a magnet. "It's our Walken Refrigerator," says co-owner Greg Braden. Madonna plays over the speakers throughout the kitchen, and the butchers are hard at work.

One of the standout features of the business is the commitment to its employees and providing a welcoming, caring, and fun workplace. Most of the employees we spoke with have been there ten years or more and took enormous pride in what can only be called artistry and craftsmanship. "There are no robots in this kitchen," says original owner Steve Rasmussen. "We would rather pay people a living wage to do something by hand than purchase a $50,000 machine that might do the same job faster." Employees do not have set schedules, only assigned tasks, come and go as they please, and are welcome to all the products. This commitment to an employee's quality of life is rarely seen in any workplace. As a result, employee retention is exceptionally high.

Steve is true to his word. There are no robots in this kitchen, which consists of two rooms: the fresh room and the RTE (ready-to-eat) room. The only electrically powered tools are a couple of slicers, the enormous smoker, a bandsaw, and a tumbler for marinating. Even the sausage machine, which they were kind enough to let us use, is operated by hand. All of this is made even more incredible when you consider that, on a given day, 12,000 pounds of meat can be processed and cooked each day. The two fridges can hold up to 6,000 pounds of fresh or prepared meat each.

The kitchen hums with activity: smoking wood chips and chefs meticulously tend to the meats. The Smoke House prides itself on using locally sourced, high-qual-

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clockwise from top left: Our own Grey Wolfe-Smith tries his hand at sausage-making.

The meat counter at Roundman's is full of local, free-rangebeef.

Co-owners Greg Braden and Steve Rasmussen in the walkin fridge.

The two owners on the Roundman's product label.

Sausages hanging in the smoke room.

ity ingredients, ensuring that every product reflects the bountiful offerings of Mendocino County. There is a USDA inspector on-site 40 hours per week. Roundman's has been a USDA-approved facility for over 36 years and prides itself on the quality of its products and the safety of its kitchens.

Roundman's Smoke House is not just a butcher; it's a destination that captures the spirit of Fort Bragg. The marriage of traditional smoking techniques with a commitment to sustainability, the celebration of local flavors, and the staff's warm hospitality make it a culinary gem that stands out in the vibrant tapestry of California's dining scene. Whether you're a seasoned local or a first-time visitor, Roundman's Smoke House invites you to embark on a sensory adventure that will leave you with a deep appreciation for the art of smoking and the coastal charm of Fort Bragg.

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Winter Sangria

Beer-Braised Short Ribs

These cozy winter comfort food recipes can warm up even the coldest nights.

Açorda

Caramelized Pears

9

Açorda Serves 6

Winter Sangria Serves 12

Açorda, translated from Portuguese as “Wake Up,” is the flagship soup of the Alentejo region of Portugal, perfect for any winter meal.

It’s simple, delicious, and requires no fancy cooking equipment. This is a meal that anyone can make.

Ingredients:

Ingredients: 6 eggs 8 cloves of garlic 1 bunch of cilantro (or mint), chopped 6 slices of your favorite rustic bread ¼ cup of olive oil 8 cups of water (or chicken bone broth) salt & pepper to taste

Instructions: 1. Crush the garlic in a mortar and pestal. You can add a little salt to make it easier and really bring out the aromatic oil from the garlic.

2. Add the cilantro and olive oil gradually to form a paste.

3. In a pot, bring your water or stock to a boil.

4. Reduce the heat until the liquid is just simmering. At this point, add just a little acid like lemon or vinegar, to the liquid. Poach your eggs one at a time in your liquid and remove them with a slotted spoon.

5. Take a heaping tablespoon of the garlic paste (or more to taste) and place it in the bottom of your serving bowls.

6. Pour your liquid over the paste in each bowl.

7. You can toast your bread or leave it fresh, giving a little drizzle of olive oil. Place the poached egg on top.

Instructions: 1. Add the Chardonnay, maple syrup, water, apple cider, and cranberry juice to a large pitcher. Stir to combine.

2. Add the sliced apples and cranberries, stir to combine. Top with the soda. Stir and refrigerate for at least one hour.

3. Serve over ice with rosemary sprigs for garnish.

Caramelized Pears Serves 8

Beer-Braised Short Ribs Serves 4

Ingredients:

Ingredients:

4 medium or large Bosc pears ¼ cup light brown sugar ¼ tsp cinnamon (optional) ⅛ tsp nutmeg (optional) ½ whole lemon, juice only 2 Tbsp unsalted butter, cut into 1/4" cubes ⅛ tsp kosher salt ½ tsp vanilla extract or vanilla emulsion (it has vanilla beans)

Instructions:

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750 ml bottle of Chardonnay ½ cup maple syrup ½ cup water 1½ cups apple cider 1½ cups white cranberry juice 1 Granny Smith apple sliced 1 Honeycrisp apple sliced 1 cup cranberries (fresh or frozen) 3 cups vanilla soda or lemon-lime soda, or sparkling water rosemary sprigs for garnish, optional

1. Preheat oven to 400F. Line a 10"x 7" or a 9"x 9" baking dish with parchment paper, or spray it with nonstick spray.

2. If using a firm variety like Bosc, peel them. Remove the core with a melon baller or a small spoon. Leave the stems on.

3. Set the pears cut side up inside the pan. Drizzle with lemon juice to prevent browning.

4. Sprinkle with brown sugar mixed with nutmeg and cinnamon (if using). Arrange the cubed pieces of butter on top of the pears.

5. Drizzle with vanilla extract.

6. Bake for 30 minutes cut side up. Turn the pears cut side down. Spoon the caramel over the tops to prevent browning.

Bake for another 20-50 minutes or until the pears are soft and the caramel is thickened.

7. Spoon the caramel over the pears. Serve warm with vanilla ice cream, gorgonzola, or a sprinkle of roasted walnuts.

3 lbs bone-in short ribs 2 Tbsp olive oil 2½ tsp sea salt 1 tsp black pepper Ukiah Co-op FreshEase Mirepoix (diced onion, carrot, celery) 3 cloves garlic, minced 1½ cups beef broth 16 oz (pint) can of “Henhouse Oyster Stout” 2 Tbsp brown sugar 2 Tbsp tomato paste 4 sprigs thyme 1 bay leaf

Instructions: 1. Preheat your oven to 300F. 2. Season short ribs with the salt and pepper on all sides.

3. Add the olive oil to a large Dutch oven or braisier. Heat on medium high heat.

4. Sear all sides of the short ribs in batches for about 10 minutes. Remove them from the pot and set them aside.

5. Add the onion, carrot, celery, and garlic to the Dutch oven.

Reduce heat to medium and sauté until they start to brown.

6. Then, add your brown sugar and tomato paste. Give it a good stir and add your broth and beer.

7. Bring the pot to a boil, then put short ribs back to the pot.

8. Add some fresh thyme and a bay leaf, cover the pot, and bake for 3 – 3½ hours, flipping short ribs halfway through.

All-Natural Self-Care: A Resolution

by DANE NELSON Marketing & Outreach Manager THE DAWN OF A FRESH YEAR brings with it the annual tradition of New Year's resolutions. Among the many promises we make to ourselves, self-reflection and the improvement of our lives and well-being is a recurring theme. Let us consider an alternative approach to our resolutions by incorporating all-natural self-care.

What is self-care really? Many of us who struggle with chronic physical or mental health difficulties know that self-care is not always "having our cake and eating it too." Sometimes self-care is doing what you know is best for you, even if it's not what you want to do in the moment. We don't always have the time or money for that expensive hair appointment or making the journey for a day at the hot springs.

Sometimes, the small things make the biggest difference in our daily lives and contribute to a healthier mind and body.

In a world saturated with quick fixes and artificial solutions, there is a growing idea of discovering the roots of self-care. All-natural self-care moves beyond the surface and delves into sustainable, long-term well-being, fostering a connection not only with oneself but the environment from which we are fed.

This growing idea builds the fundamental foundation that self-care is indeed also caring for our communities, our future, and the people we love. By choosing products that are eco-friendly, cruelty-free, and free from harmful chemicals, we not only prioritize our well-being but also contribute to the preservation of the planet for future generations. Also, when we are well, we are functional. We can develop the time and capacity to care for others.

Nutrition is another cornerstone of all-natural selfcare. Rather than falling for fad diets or heavily processed foods, resolutions can revolve around embracing whole, nutrient-dense foods that grow from the earth, fuel our bodies, and support overall well-being.

Consider a diet rich in fresh fruits, vegetables, and whole grains – a choice that not only benefits your health but also contributes to a more sustainable and eco-friendly lifestyle.

All-natural self-care extends beyond physical health to encompass mental and emotional well-being. Incorporating practices such as activities that include deep breathing exercises or spending time in nature can be transformative. Speaking personally as a former outdoor educator, I have seen and felt firsthand the impact that being in nature can have on mental health. Examples of exercises I have found useful are: • Archery, which requires deep breathwork and mental acuity.

• Silent sitting, also known as forest bathing, slows the heart rate and increases the production of Serotonin, Dopamine, and Oxytocin.

• Crafting, as a form of meditation and mindfulness, can lower the production of stress hormones and give a little dopamine reward upon the completion of a project you're proud of. You may want to try some of the self-care projects we have included in this issue.

In essence, the beauty of all-natural self-care lies in its holistic approach to well-being. It encourages us to make choices that honor our bodies, minds, and the environment. As we consider our potential resolutions for the new year, let us remind ourselves of the profound impact that all-natural self-care can have on our lives. May this resolution be the turning point for a radiant and transformative year ahead, where our commitment to well-being transcends the confines of mere resolutions and becomes a lifelong journey toward self-love and sustainability.

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introducing...

WELLNESS WEDNESDAYS!

I Save 15% in the Health & Beauty department on the 2nd Wednesday of each month.

Includes supplements, tinctures, and beauty items.

JANUARY 10 Stock up on all ther FEBRUARY 14 ingredients for ou make-at-home MARCH 13 s t c u d o care pr selfon pages 4-5!

_ est. 1976