Spring Beet 2024

CO OP BEET

LORI ROSENBERG general manager

abundance

GREETINGS

FROM THE GENERAL MANAGER

THIS APRIL 2024 MARKS our 48th anniversary year! Looking back at Co-op history from its inception in 1976, it is an amazing and fun story. We have been pulling out old newsletters, financial statements, staff memos, and pictures of many community members involved in getting the Co-op store together in the early days.

We found pictures of the two funky prior locations that we survived in the early years of business. Today, we are in a beautiful space offering high-quality food and goods with our standing values and mission for organics, local, and serving our community. I am so proud of what we have accomplished together in 48 years.

We are thrilled to invite you to our 48th Annual Member Gathering, a unique event celebrating our shared journey. This year, we're hosting it at a new local location in Ukiah, Gather Events, on Saturday, April 27th. Join us for a delightful afternoon filled with food, wine, and music, all in the company of our vibrant community. You can find more details in this edition of the newsletter. Mingle with our board of directors, staff, and members!

As we welcome the new season, I can't help but feel the excitement of the gardening season. The joy of being outside, feeling the earth in our hands, and reaping the rewards of our efforts is truly unparalleled. The Co-op is ready to support your gardening journey with a wide selection of local and organic seed packets from Open Circle, organic plant starts from Strong Roots, and Renee's Garden seed packets.

Your continued support and commitment to spending your dollars locally are the backbone of our success. By supporting our locally owned and operated business, you are helping to keep our small town thriving.

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

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.

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

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.

ANGIE McCHESNEY secretary

TIM DOLAN treasurer

LARRY MAYFIELD director

STEPHEN GROFF director

THOMAS CHANDLER director

CHRISTINE RODRIGUES director

STEPHEN TURNER director

SATURDAY, APRIL 27, 2024, 1:00-4:00PM

Join us in celebrating our members and community with a catered lunch hosted by Gather Events, live music and dancing by Easy Street, with a selection of local wines from Parducci and Frey Vineyards. Seating is limited to 200.

Held at Gather Events

4800 Burke Hill Rd. Ukiah, CA 95482

Tickets are $15 per person PLEASE RSVP AT CUSTOMER SERVICE OR CALL 707-462-4778 BY APRIL 20.

by DANE NELSON Marketing & Outreach Manager

Specialty Bulk Foods & Preparations The Scoop

Bee Pollen

People use bee pollen for many reasons. Bee pollen has been suggested to ease allergies, lower cholesterol, reduce hardening of the arteries, improve metabolism, balance hormone levels, and reduce reduce depression.

Many know that bee pollen can be added to smoothies, Acai bowls, and other healthy meals. Did you know that it can also be used as a baking ingredient? Here is a fantastic recipe for Bee Pollen and Honey Cookies from “Forager Chef.”

Bee pollen may cause severe allergic reactions in some people.

Ingredients

• 1 stick butter at room temperature

• ¼ cup of bee pollen, crushed into powder or paste

• 1 cup all-purpose flour or cake flour

• 1 large egg

• ⅓ cup wild-harvested honey

• ¼ teaspoon kosher salt

• Zest of half a lemon, grated

To Cook

1. Mix the flour, salt, and pollen. Whip the honey, egg, lemon zest, and butter until emulsified with an electric beater, then add the flour-pollen mix and incorporate well.

2. Transfer to a sheet of buttered parchment, roll into a log, and refrigerate to firm it up overnight, or at least for a few hours.

3. Preheat the oven to 325F.

4. Cut the log into ½ inch rounds and lay them spaced out on a sheet of parchment on a cookie sheet.

5. Make a cross hatch in each cookie with the back of a knife, then bake, 5 minutes for tender cookies, 7-10 minutes for more crisp, traditional shortbread.

6. Cool the cookies and store in a covered container.

Puffed Buckwheat

Buckwheat is not just delicious; it's also packed with health benefits. It's high in fiber, making it a great choice for digestive health. It's an excellent protein source, essential for muscle growth and repair. Its antioxidant properties may support heart health and reduce blood sugar. So, you can enjoy your puffed buckwheat, knowing it's tasty and good for you.

Some people with wheat allergies may experience an allergic reaction to buckwheat.

To Cook

1. Heat a heavy bottom lidded pot over medium-high heat.

2. The pot is ready to use when a drop of water sizzles and immediately evaporates at the bottom of the pot.

3. Add one layer deep of raw buckwheat to the bottom.

4. Shake the pot frequently. Buckwheat should be puffed within 2 minutes.

5. Transfer to a plate immediately to prevent burning.

Jade Rice

This light green rice, known as jade rice, has a moist texture and a delicate flavor, almost like couscous. Its stunning and unexpected color adds a unique touch to any dish. It's become a new favorite around here, perfect as a side dish with a curry or as a base grain for a rice bowl.

Jade rice gets its remarkable color from a bamboo extract containing chlorophyll. Rinsing the rice before cooking will remove the chlorophyll. So resist the urge to rinse, and enjoy the full health benefits of this unique rice.

To Cook

1. The correct ratio of rice to liquid is 1 to 1.5. A good recipe is 2 cups of rice and 3 cups of water (or your favorite rice cooking liquid).

2. Simmer for 15 to 20 minutes.

3. Cover and let steam for 5 minutes. This is a crucial step in the process and will yield the best texture.

7 BENEFITS TO BUYING IN BULK

IN RECENT YEARS, BUYING IN BULK has gained significant traction. Beyond the conventional wisdom of saving money, purchasing items like grains, spices, nuts, and more in bulk offers many benefits beyond the individual consumer's wallet. From reducing packaging waste to promoting healthier eating habits, here are some compelling reasons why buying bulk foods is worth considering.

1. SAVINGS:

In a time of economic struggle and awareness, buying in bulk often means purchasing larger quantities at a lower unit price. By bypassing the fancy packaging and marketing costs associated with individualized products, bulk food suppliers pass those savings directly to the consumer. This translates into significant savings over time, especially for staples like rice, beans, and oats, which are commonly consumed in households worldwide.

3. CUSTOMIZABLE PORTIONS:

Buying in bulk allows consumers to tailor their purchases to their specific needs, reducing the likelihood of food waste. Whether cooking for one or a large family, you can purchase only the portions you need, unlike the constraints posed by pre-packaged portion sizes. This flexibility not only helps to minimize food waste but also encourages mindful consumption habits.

5. HEALTHIER OPTIONS:

Buying in bulk empowers consumers to make healthier choices by offering a wide selection of whole foods. From organic grains and legumes to nuts and seeds, bulk sections typically feature a variety of nutritious options. By incorporating more whole foods into their diet, individuals can improve their overall health and well-being, reducing their reliance on processed foods.

7. OPPORTUNITY FOR EXPERIMENTATION:

Buying in bulk encourages culinary experimentation and creativity in the kitchen. With an abundance of ingredients at their disposal, consumers can try new recipes, experiment with different flavor combinations, and expand their culinary repertoire. This sense of adventure fosters a deeper appreciation for food and encourages a healthier relationship with eating.

by DANE NELSON Marketing & Outreach Manager

2. Reduced Packaging Waste:

One of the most pressing environmental issues we face today is excessive packaging waste. By buying in bulk, consumers can significantly reduce the amount of packaging materials they contribute to landfills. Instead of multiple small packages, bulk foods are typically stored in recyclable, larger containers or dispensers, which minimizes the need for extra packaging. This simple switch can reduce plastic waste, helping diminish our consumption habits and environmental impact.

4. FRESHER PRODUCTS:

Bulk foods are often fresher than their pre-packaged counterparts. Since these items are often sourced from bulk bins or directly from suppliers, they tend to have a shorter supply chain, reducing the time between harvest and consumption. This means customers can enjoy higher-quality products.

6. SUPPORT FOR LOCAL BUSINESSES:

Many bulk food suppliers are small, locally-owned businesses prioritizing sustainability and community engagement. By supporting these establishments, consumers can contribute to the local economy and help foster a sense of community. Additionally, buying locally sourced bulk foods often means a smaller carbon footprint, as products travel shorter distances from farm to table.

The Co-op has over 375+ selections of bulk foods, herbs, spices, and teas. Consumers can save money, reduce waste, and enjoy fresher, healthier foods by making conscious choices at the grocery store and opting for bulk purchases. It's a win-win-win scenario that benefits individuals and contributes to a more sustainable and resilient food system.

CO-OP ROAD TRIP DESTINATION: C&S Waste

C&S Solutions

clockwise from top left: Dictionary definitions are painted on the industrial concrete walls. Crushed cardboard will be repurposed and avoid the landfill. The C&S Waste Solutions Materials Recovery Facility.

story by GREY WOLFE-SMITH Marketing & Outreach Coordinator

Manager

AT THE SOUTH END OF UKIAH, hidden within industrial buildings and native flora, sits C&S Waste Solutions California Headquarters, built on the repurposed grounds of the Alex Thomas Pear Sheds. From the street, it appears to be nothing more than a small office, but once you enter, you're greeted by a large open waste processing facility. "Safety and health are our biggest concern here," says Michelle Goodman (C&S Outreach Manager), who dons a neon pink safety vest and leads the tour with her assistant, Ingrid Silva. As we're led to the outside walking path, we're greeted by the sounds of machines operating, interspersed with birds chirping. The coexistence of fauna and machines was very apparent throughout our tour at C&S.

"We try our best to repair and reuse," Says Michelle. "We even 'Frankenstein' plastic bins back together using different parts," adds Ingrid as we pass the Welding Shed, a repair hospital for plastic waste bins, metal carts, and dumpsters. Our first stop was the Bale Storage Area, where bales of recyclable materials wait to be exported and repurposed into something new. Some recyclable materials, like glass, are sorted and sold to local facilities in Modesto and Fairfield and repurposed into beverage bottles or fiberglass. "Most of the waste from Northern California, such as El Dorado County, is processed at our local plant," explains Michelle. "Once the recyclable material is separated, we bale it, and then it's sold to places all over the world where it's made into everyday items. You might even sell some of them in the Co-op," she adds

with a cheeky grin.

Beyond the Bale Storage area, Michelle and Ingrid proudly motion us to a massive room with ceiling-high piles of compost created from ground-up organic waste. "This compost is Certified Organic, OMRI Listed, and STA Tested. We sell it too, ten dollars a yard." On the opposite side of the room is the new Organic Waste Grinder. As a step towards moving away from the pollution of fossil fuels, C & S purchased an electric grinder and is continuing to look into ways to shrink their fossil fuel footprint. This commitment to improving their environmental impact extends to the use of a motorized sweeper to keep the soil, water run-off, and work environment safe and clean for all. Michelle and Ingrid agree that cleanliness is second only to safety at C & S.

As we head towards the Material Recovery Facility, or MRF (pronounced MURF), the sounds of separators and conveyor belts welcome us in. High on catwalks and armored in safety equipment, workers steadily hand-sort different types of plastics, paper-based products, and contaminants as conveyor belts push them through. "If something like a plastic bag gets mixed into the recycling, they usually clog up the machine," Michelle explains. She points to a huge set of gears within the conveyor system. "That means we have to shut down this whole area and harness someone down into the machine to cut the bags out. It's a very time-consuming and dangerous task."

Compostable plastics, on the other hand, are a more

photos by Dane Nelson Marketing & Outreach

complex issue. Currently, our local waste facility doesn't have the proper equipment to process them. "Compostable plastics may break down faster in a landfill, but they are quite a bit harder to identify when materials are being hand sorted. And if they're not sorted into the correct bin, they can clog our machines. They also can disrupt the PH and decomposition process of the compost we create here. Decomposing, compostable, and recyclable plastics are still complicated subjects," Michelle states straightforwardly and honestly. "But tell people to reach out if they have questions; we will give anyone a tour." As we strolled back to the main office at the end of our tour, it was clear that C&S is looking into steps to progress into a more sustainable and environmentally friendly future, which is something we can all strive to do ourselves.

clockwise from top right:

Crushed and bound cardboard, waiting for export. Workers sort through recycled material that will be repurposed. Dan Sagehorn, Michelle Goodman, Ingrid Silva, and Grey Wolfe-Smith. The electric-powered Organic Waste Grinder that aids in building compost. A handful of rich compost, made from local greenwaste.

Swooning for spring produce

Shaved Fennel Salad

French-Inspired Sausage and Potato Soup

Pajeon Dutch Baby Matcha Olive Oil Cake

Shaved Fennel Salad Serves 4-6, by Dane Nelson

Ingredients:

1 cup “Semifreddie's Super Garlic Croutons,” gently broken into bite size pieces

½ cup puffed buckwheat (page 5)

½ cup pecans/walnuts (crushed), candied if you prefer

12 Tbsp “Field Day” extra-virgin olive oil, divided

6 Tbsp “California Balsamic” White Balsamic vinegar

4 garlic cloves, finely grated (or crushed and minced if you don't have a Microplane.)

½ tsp salt

½ tsp crushed red pepper flakes (optional)

1 large fennel bulb with fronds

1 ½ cup torn fresh mint leaves

1 lemon

4 oz. “Bel Gioioso” Shaved Parmesan

Preparation:

1. Combine White Balsamic, garlic, and crushed red pepper flakes in a medium bowl. Let sit for 10 mins. to let the garlic flavor the vinegar.

2. Whisk the mixture, add the olive oil, croutons, and chopped nuts. Season with salt, toss to coat the crouton mixture, and set aside.

3. Remove stalks and fronds from fennel bulbs. Coarsely chop fennel fronds. Thinly slice the stalks and place all in a large bowl. Cut fennel bulbs in half and thinly slice. Add to the same bowl along with mint leaves.

4. Zest 1 lemon over the salad, then squeeze in the juice. Season with salt and toss to combine.

5. Divide crouton mixture among plates and top with 1 oz. Parmesan, shaved. Arrange fennel salad over; top with remaining 1 oz. of shaved Parmesan and finish with a bit of extra virgin olive oil and puffed buckwheat.

French-Inspired Sausage and Potato Soup Serves 6 by

Amber-Lynn McKey

Ingredients:

1 lb "Charcutnuvo” Smoked Andouille Sausage

10 cups water

2 Tbsp unsalted butter

1 large yellow onion, chopped & 2 leeks, rinsed well and chopped

4 celery stalks, chopped + ¼ cup celery leaves, for garnish

2 tsp dried thyme & 2 bay leaves

4 tsp Kosher salt & ½ tsp ground black pepper

8 medium purple potatoes, peeled and cut into small cubes

1 can whole tomatoes, drained and diced

½ cup heavy cream

3 Tbsp Dijon mustard

¾ cup endive leaves, chopped & 2 tsp minced fresh garlic

¼ cup Italian parsley, chopped for garnish

Preparation:

1. Combine sausage and 5 cups of water in a large stockpot over medium heat. Bring to a boil and poach sausages for 15 mins. Remove the sausage with a slotted spoon, reserving 2 cups of poaching liquid. Let sausage cool, slice lengthwise in half, then slice each half into approx. 6 pieces on a diagonal.

2. Melt butter in the large stockpot over medium heat. Add onion, celery, and leeks and sweat for about 3-5 mins. or until tender.

3. Add thyme, bay leaves, salt, and pepper and stir to coat veggies.

4. Add sausage, the poaching liquid, potatoes, tomatoes, and the remaining 5 cups of water. Bring to a boil, reduce heat, and simmer partially covered for 20 mins, until potatoes are tender.

5. Stir in heavy cream and Dijon mustard. Remove from the heat, stir in endives and garlic, re-cover, and let steep for 1-3 mins.

6. To serve, ladle into bowls and top with parsley and celery leaves.

Matcha Olive Oil Cake Serves 8, by Grey Wolfe-Smith

Ingredients:

3 large eggs

1 cup sugar

¾ cup extra-virgin olive oil

½ cup almond milk or other plant-based milk

2 tsp vanilla extract

2 cups all-purpose flour

¼ cup high-quality matcha powder

2 tsp baking powder

½ tsp sea salt

Optional For Serving: confectioner's/powdered sugar for dusting, fresh blackberries, blueberries, raspberries, strawberries, figs, or whatever fresh fruit is in season, toasted nuts, whipped coconut cream or yogurt.

Preparation:

1. Preheat oven to 350F. Line a 9-inch springform pan with parchment paper, spray with non-stick cooking spray, and set aside.

2. Beat the eggs and sugar until the mixture is foamy and pale yellow for about 2 mins. Slowly drizzle in the olive oil and continue beating the mixture. Stir in almond milk and vanilla.

3. Sift flour, matcha powder, baking powder, and salt directly onto the liquid ingredients. Gently fold until they are combined.

4. Pour the batter into the parchment-lined pan.

5. Bake for 35-40 mins, rotating the pan halfway through. The cake is done when the edges have barely begun to shrink from the sides of the pan, and a skewer inserted in the center comes out clean.

6. Allow the cake to cool. Dust cake with powdered sugar and garnish with any optional toppings.

Pajeon Dutch Baby Serves 4-6, by Dane Nelson

Ingredients:

4-6 scallions, thinly slivered

1 lemon, halved

¾ tsp Field Day Sea Salt, plus more to taste

4 large eggs + 1 large egg white, room temperature

2 garlic cloves, finely grated

1 cup of your favorite fresh veggies slivered (matchstick)

2/3 cup of whole milk, room temperature

1 cup tender leaf cilantro, plus more for serving

2/3 cup all-purpose flour

2 Tbsp cornstarch

Freshly ground black pepper

2 Tbsp unsalted butter, cut into pieces

Preparation:

1. Place a rack in the middle of the oven and a medium ovenproof skillet, preferably cast iron, on the rack. Preheat oven to 425F.

2. Place scallion in a small bowl; squeeze in juice of ½ lemon and a big pinch of salt; set aside. Slice remaining ½ lemon into wedges for serving.

3. Blend eggs and egg white in a blender on high speed until very frothy, about 1 min. Add garlic and milk, and blend on high speed until well combined. Add flour, cornstarch, and ¾ tsp salt and season with lots of pepper; blend to combine. Fold in scallions.

4. Remove the skillet from the oven. Add butter to the pan and swirl to coat the bottom. Pour batter into pan and bake pancake until puffed and brown around the edges, 20–25 mins.

5. Top Dutch Baby with cilantro, veggies, and season with salt and pepper.

ROUND UP AT THE REGISTER 2024 RECIPIENTS

JANUARY- MCHAVN Care and Prevention Network

FEBRUARY- Mendocino County Sheriff’s Search and Rescue

MARCH- Mendocino County Spay & Neuter Assistance Program

APRIL- Redwood Valley Grange

MAY- Community Care HIV and AIDS Program

JUNE- Ukiah Valley Friends of the Library

JULY- Tribal Eco Restoration Alliance

AUGUST- NCO's Vision Family Resource Center

SEPTEMBER- KZYX and Z

OCTOBER- Member Drive/Back to Schools Week

NOVEMBER- United Disaster Relief of Northern California

DECEMBER- Good Farm Fund

OUR ROUND UP AT THE REGISTER PROGRAM supports local non-profits doing incredible work to improve our community. When you make purchases at UNFC, your cashier will ask you if you'd like to round up and let you know what the non-profit of the month is. Your total will be rounded to the next dollar, and your change will be donated to that non-profit.

Save 15% in the Health & Beauty department on the 2nd Wednesday of each month. Includes supplements, tinctures, & beauty items.

SPRING CALENDAR

WEDNESDAY, APRIL 10

Wellness Wednesdays Sale

15% off Health & Beauty Department

MONDAY, APRIL 15

Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com for the online link.

MONDAY, APRIL 22

Earth Day Bulk Sale

15% off bulk, extra 5% off when you bring your own container

SATURDAY, APRIL 27

Annual Member Event

1:00-4:00pm at Gather Events

Tickets: $15, RSVP at Customer Service by April 20

FRIDAY, MAY 3

Meat Sale

15% off Piedmontese meats only

WEDNESDAY, MAY 8

Wellness Wednesdays Sale

15% off Health & Beauty Department

SATURDAY, MAY 11

Mother's Day Mimosas Sale

15% off organic fresh-squeezed orange juice & sparkling wines

MONDAY, MAY 20

Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com for the online link.

THURSDAY, MAY 23 & FRIDAY, MAY 24

Memorial Day Meat & Wine Sale

15% off Eel River, First Light, and Roundsman’s meats only + all wine

WEDNESDAY, JUNE 12

Wellness Wednesdays Sale

15% off Health & Beauty Department

FRIDAY, JUNE 14

Father's Day Sale

15% off Piedmontese and Roundman's meats only

MONDAY, JUNE 17

Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com for the online link.