Spring 2022 Newsletter

CO OP BEET SPRING 2022

THE

WHY BULK MATTERS p. 6

Zero Waste Alternatives p. 4

Becoming Food Sovereign p. 11

FREE

E D I TOR ' S L E TTE R

A natural foods cooperative since 1976 OPEN EVERY DAY TO EVERYONE Store hours 7:00am - 8:00pm Organic Espresso & Juice Bar 7:00am - 7:00pm I AM EXCITED TO SHARE that the board of directors and various staff worked together on completing a revised strategic plan that will guide us on new priorities and goals through 2024.

In addition, we reviewed and updated the mission and vision statements.

A mission statement summarizes the LO R I R O S E N B E R G what, how, and why we exist, where the general manager vision statement defines what success would look like when the mission is being fulfilled.

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

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

2022 marks our 46th year in our community and we are ever so proud of the high-quality foods, services, and customer service we offer to you and your families. Thank you for your support and believing in us at Ukiah Natural Foods Co-op.

In other news, Ukiah Natural Foods did not have a Board of Directors election this year.

There were three open board seats and we received only one candidate application. At the February Board meeting, the Board of Directors approved the applicant to serve on the Board for a three-year term, leaving two seats remaining open. Please join me in thanking each of the Board Members for volunteering their time to the Co-op!

Happy Spring, Happy Earth Day, Happy Mother’s, and Father’s Day to all.

NEW GOALS & PRIORITIES

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

MISSION

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

VISION

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

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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.

Soup & Salad Bar 10:30am - 7:00pm Hot Bar 11:00am-7:00pm Bowl'd Bar 11:00am-7:00pm M-Sat

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 Brie Rea Front End Lodie DeAlba Grocery Chris Jepson Human Resources Susan Winter Information Technology Tasha Jelen Marketing & Outreach Yvonne Boyd Produce Libee Uhuru Wellness / Health & Beauty Katie McClure

Co-op Beet Managing Editor Yvonne Boyd Editor Lori Rosenberg Design & Production Nicole Martensen - Tierra Design Contributors Lori Rosenberg, Yvonne Boyd, MaryLou Leonard, Chris Jepson, Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op.

board@ukiahcoop.com LEO BUC

THE spring ISSUE M E S S AG E F R O M LO R I 2

New strategic plan

RECIPES 9-10

M E S S AG E F R O M T H E B OA R D 3

director

Welcoming our new board member

GIDEON BURDICK

Sustainable products to reduce your carbon footprint

Easy, healthy, and from scratch F O O D S OV E R E I G N T Y

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Z E R O WA ST E 4-5

C ON TE N TS

Board of Directors

The importance of food security CA L E N DA R & S A L E S

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Events & deals at the Co-op

G E T T I N G B AC K TO B U L K

director 6-8

All the reasons to shop the Co-op's bulk section

TIM DOLAN director

director

ST E V E N O L I V E R I A director

ONLINE SHOPPING JUST GOT BETTER!

OP S HO O

P

C

now offering same day pick up

get started at

ukiahcoop.com

ME S S A G E F ROM TH E B OA R D

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

SOME MEMBERS MAY BE WONDERING, after all the promotion and publicity about the election for the Board of Directors, what happened to the election? Did it ever take place? The answer, of course, is no, there was not an election this year. Why? Let’s review the basics: there are nine Board seats, and the term of office for each director is three years. This is designed so that three directors’ seats are up for election each year on a rotating basis which minimizes the disruption caused when new members begin their terms.

It’s vitally important that the board maintain its cohesion and is able to pass on its institutional knowledge to new members while continuing to function at a high level. My personal experience has shown that new directors need to serve on the board at least one year before they are up-to-speed with the policies and procedures.

This year we had three directors’ seats up for election, as we normally do. Some years those individuals decide to run for an additional term. This year, none of those individuals opted to rerun. We only received one new candidate application.

There is no need to hold a costly election when there are fewer candidates than seats available.

We look forward to welcoming new Board Member, Gideon Burdick at the

M A R Y LO U L E O N A R D board president

vitality April Board meeting. There will be opportunities to become Board Members in the future. Please feel free to approach any one of us to discuss your interests.

In Cooperation, Marylou Leonard UKIAH NATURAL FOODS CO-OP BOARD PRESIDENT

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Zero

W H A T YOU C A N D O

Waste

THE PRODUCTS YOU BUY have an impact on the environment. Choosing to buy sustainable products can help lower your carbon footprint, reduce energy use, protect valuable ecosystems, and reduce pollution and waste.

We have put together a few items available at the Co-op that will contribute to living a sustainable life. By buying sustainable goods you’re saying no to environmental deterioration and yes to protecting our earth.

Essence of life Organics – wool dryer balls

Hydro Flask – water bottle

Mr. Natural’s Coffee Filter – 100% hemp

Z Wraps – eco-friendly food storage

To Go Ware – reusable bamboo utensil set

Bambu – certified organic utensils

U-Konserve – reusable stainless steel Klean Kanteen – lunch box – plastic free

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Down To Earth reusable produce bag – hemp + cotton

Bee’s Wrap – reusable food storage, wrap, rinse, reuse

Regency Naturals spice bags

Stasher – reusable silicone storage bag you can cook in – plastic free

reusable glass jars

Klean Kanteen – water bottle

Beyond Gourmet – unbleached tea bags – fully compostable and biodegradable

LastSwab – reusable Qtip

Essence of Life – UNparchment Baking Mat – reusable 100% silicone

Down To Earth reusable produce bags – 100% organic unbleached cotton

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Shopping the bulk department at the Co-op to save money, reduce packaging, and pledge sustainability

REDUCE WASTE By shopping in bulk, you can reduce both packaging and food waste. Buy only as much as you need and eliminate the packaging, especially single-use plastics. Less packaging means less ends up in the landfill and that's good for our planet.

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S U S TA I NA B I L I TY

By Yvonne Boyd MARKETING & OUTREACH MANAGER

IT’S BEEN A ROUGH COUPLE OF YEARS and we all are anxious to return to some sense of normalcy. As we navigate back to what will become our “new normal,” it’s a great opportunity to get back to the basics, and in particular, back to using sustainable practices. Buying in bulk is a great way to benefit yourself, the environment, and become a more conscientious shopper. Some of the many benefits of buying-in-bulk include reducing waste, saving money, and in turn, helping save the planet.

SAVE MONEY Buying your goods in the bulk section can save you money over buying packaged goods.

You are no longer paying for the fancy packaging, and you are now able to decide how much to buy instead of opting for larger (or smaller) pre-packaged items with a set price tag.

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THE CO-OP HAS THE LARGEST BULK SELECTION IN MENDOCINO COUNTY SUSTAINABILITY Materials used in the manufacture of packaging dumps contaminated water into our streams, takes trees from our forests, and uses an excessive amount of energy resulting in high levels of CO2 emissions entering our atmosphere.

above: Organic grains, seeds, nuts, and dried fruit, including many local options left: Self-service bulk is easy and clean -- individual scoops prevent cross-contamination with allergens.

HOW TO GET BACK TO BULK Say NO to plastic and packaging. All it takes to make your home bulk-friendly is a one-time purchase of reuseable glass storage containers, stainless steel jars, or even reuse mason jars. Bring your containers in to the Co-op and have them weighed at Customer Service, then you are ready to fill your bulk items directly into your storage containers. It’s as easy as that!

By reducing food and packaging waste and saving some money, you are helping us all to take care of Mother Earth.

below: Dozens of bulk organic coffees to choose from

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BUY IT IN BULK! All of these recipes feature ingredients from our bountiful bulk department.

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Buttermilk Macaroni and Cheese with Kale

White Bean and Vegetable Paella

Active: 25 minutes, Total: 1 hour 15 minutes, Yield: 6 to 8 Recipe courtesy Food & Wine

Total time: 45 minutes, Servings: 6 Recipe courtesy Co+op

Ingredients:

Ingredients:

8 ounces uncooked elbow macaroni ¼ cup plus 2 tsp kosher salt, divided 1 Tbsp extra-virgin olive oil 5 ounces kale (about 5 cups) 1 tsp black pepper, divided 3 Tbsp unsalted butter 3 Tbsp all-purpose flour 1 cup whole milk 1 cup heavy cream 1 cup buttermilk 8 ounces mild cheddar cheese, shredded (about 2 cups) 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided 2 large eggs, beaten

Preparation: 1.

2.

3.

4.

Cook pasta adding ¼ cup salt to boiling water. Drain, set aside.

Preheat oven to 350. Heat oil in a large (12-inch) ovenproof skillet over medium. Add kale by handfuls, stirring to wilt in between additions. Season with ½ teaspoon salt and ¼ teaspoon pepper. Place kale on a dish towel lined plate to drain. Wipe skillet clean.

Melt butter in skillet over medium. Add flour, and cook, whisking constantly, until mixture is very lightly browned, 1 to 2 minutes. Gradually add milk and cream, whisking to combine. Add buttermilk, whisking constantly until completely incorporated. Cook over medium, whisking constantly until mixture is smooth, thickened, and gently bubbling, 3 to 5 minutes. Remove from heat and gradually whisk in mild cheddar and 1 cup sharp cheddar until melted and smooth. Whisk in eggs, fold in cooked pasta and drained kale. Season with remaining 1 ½ teaspoons salt and remaining ¾ teaspoon pepper. Sprinkle evenly with remaining sharp cheddar.

Bake in preheated oven until lightly brown and bubbling around the edges, 20 to 25 minutes. If desired, broil 1 to 2 minutes to brown the top. Let cool 10 minutes before serving.

2 Tbsp extra virgin olive oil 1 medium onion, chopped 3 cups vegetable stock 1/2 tsp saffron, crumbled 4 cloves garlic, chopped 1 large red bell pepper, chopped 1 1/2 cups paella or risotto rice (or medium- or short-grain white rice) 1 Tbsp tomato paste 1 tsp smoked paprika 1 tsp salt 1/2 tsp cracked black pepper 2 medium tomatoes, chopped 1 medium zucchini, quartered lengthwise and sliced 1 can artichoke hearts, quartered 1 ¼ cup cooked white beans 1/2 cup frozen peas, thawed

Preparation: 1.

2.

3.

4.

In a large skillet or paella pan over medium-high heat, heat the olive oil and saute the onion until clear and soft, about 5 minutes. While the onion cooks, measure the vegetable stock and water and crumble the saffron into the liquid to infuse.

To the pan, add the garlic and peppers and stir for a minute, then add the rice and tomato paste and paprika, and stir to mix well. Cook, scraping the bottom of the pan, for about 2 minutes. Add the stock mixture, salt and pepper to the rice mixture and stir well. Reduce the heat to medium-low after it comes to a boil. Simmer for 15 minutes, stirring occasionally.

Add the tomatoes, zucchini, artichokes, navy beans and peas and cook for 5 more minutes.

Test the rice. If it is still a little crunchy, cover the pan and take off the heat to steam for 5 minutes or so. Serve hot.

Hello Dolly Bars

Chopped Greek Salad

Prep: 45 minutes, Serves: 24 Recipe by Aunt Sue

Total time: 20 minutes, Servings: 4

Ingredients for the Bars

1 cup uncooked quinoa 1 cup lentils 3 cups chopped tomatoes 2 cups chopped red onion 2 cups chopped cucumbers ½ cup chopped kalamata olives

4 Tbsp butter 1 cup graham cracker crumbs 1 cup coconut, grated 1 cup chocolate chips 1 cup nuts, chopped peanuts, walnuts, pecans (whatever you like) 1 14 oz can sweetened condensed milk

Preparation: 1.

2.

3.

4.

5.

6.

Preheat oven to 325°F. Melt butter in an 11x7 inch baking pan, making sure the sides of the pan are coated.

Layer cracker crumbs, coconut, chocolate chips, and chopped nuts in that order.

Pour sweetened condensed milk over everything.

Bake for 30 minutes or until light golden brown.

Loosen from pan; cool and cut into squares.

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Ingredients For Salad:

Ingredients For Dressing: Olive oil Salt and pepper Lemon juice

Preparation: 1.

2.

3.

Cook the quinoa (1 cup quinoa to 2 cups water). Cook the lentils (1 cup quinoa to 2 cups water). While the quinoa and lentils cook, chop all your veggies.

Toss everything together.

Dress to taste with olive oil, salt, pepper, and lemon juice.

Subscribe to “Fresh News” Stay in the know! Subscribe to our “Fresh News” digital newsletter and keep current on sales, recipes, and happenings at the Co-op. You can subscribe at ukiahcoop.com or email info@ukiahcoop.com with JOIN THE LIST in the subject line.

C OMMU N I TY

Always On My Mind

To our member-owners:

By Chris Jepson GROCERY MANAGER

FOOD SECURITY IS ALWAYS ON MY MIND, keeping food on the shelf is my job. Lately though, food security seems to be an increasingly common topic in everyday conversation. Between wars, droughts, labor disputes, and assorted other disruptions the availability of food has become less certain, and people are starting to notice. On top of that, in nearly every case the food that is available is substantially more expensive than last year.

Sourcing your food closer to home has always been the ecologically sustainable choice. Shipping has a massive carbon footprint and keeping our dollars circulating here in our community benefits all of us. The wisdom of having food nearby when you need it cannot be understated.

THE WISDOM OF HAVING FOOD NEARBY WHEN YOU NEED IT CANNOT BE UNDERSTATED.

If you moved or had an address change in the past year, please let us know so we can update our records. Email your name and member number, along with the new mailing address to unf@ukiahcoop.com or update at customer service.

Mendocino County Seed Libraries Did you know that the Mendocino County Libraries are also seed libraries? The seed libraries are your spot for gardening information and free vegetable, herb, and flower seeds. Mendocino County Libraries' goal is to nurture a thriving community of gardeners and seed savers and introduce the joy of gardening to members of our community who are not already gardeners.

Seeds at the Mendocino County Seed Libraries are free to library patrons. Each library has resources on gardening and seed saving available for check out as well as programs on gardening.

If you would like to request seeds from one of the seed libraries, please use the forms available at https://www. mendolibrary.org/borrow/seed-libraries or visit your local branch in Ukiah, Willits, Fort Bragg, Point Arena, or Round Valley.

A productive garden is about as secure and sustainable as any food source can be. Producing a substantial amount of food is challenging but nearly everyone can succeed in growing something! Many resources are available for beginning gardeners. Regionally grown seeds and starts are available here at the Co-op and increase your chances of choosing to grow something that is appropriate for our specific climate. Most good seed catalogs will have significant information about not just what to grow but when and how to grow it.

Most of the libraries in Mendocino County have seed banks.

Here in Ukiah, they have a substantial selection, and any patron can get up to twenty packets, more than enough to start a good sized garden. They publish an inventory online and provide a seed starting calendar specific for Ukiah.

Perhaps the best way to jump start your gardening endeavors is to team up with a friend who already has a garden. Helping someone else with their garden is rewarding for everyone, more weeds get pulled, more knowledge gets passed, and more excess zucchini finds a home.

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Open Every Day to Everyone 7am - 8pm

20% Off All Alcohol Thursday, April 14th Beer, wine & sparkling, plus alcoholic kombucha, hard cider & hard seltzers.

spring HAPPENINGS F R I DAY, A P R I L 1 April Fool’s Day

S U N DAY, A P R I L 1 7 Easter - open regular hours

M O N DAY, A P R I L 1 8 Board of Directors Meeting – 5:30pm.

All members invited to attend. Email board @ukiahcoop.com for the online link.

F R I DAY, A P R I L 2 2

15% off

Earth Day

T H U R S DAY, M AY 5

all bulk

plus an additional 5% off when you bring your own containers!

Friday, April 22nd

Cinco De Mayo

Celebrate

S U N DAY, M AY 8

Earth Day !

includes bulk body care

Mother’s Day

M O N DAY, M AY 1 6 Board of Directors Meeting – 5:30pm.

All members invited to attend. Email board @ukiahcoop.com for the online link.

M O N DAY, M AY 3 0

May 19th Thursday,20% off

all health, wellness, and beauty

Memorial Day

S U N DAY, J U N E 1 9 Father’s Day

M O N DAY, J U N E 2 0 Board of Directors Meeting – 5:30pm.

All members invited to attend. Email board @ukiahcoop.com for the online link.

includes supplements, tinctures, lotions & potions

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