CO OP BEET
CO-OP PRINCIPLES
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.
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.
Greetings
FROM THE GENERAL MANAGER
LORI ROSENBERG general manager
THE SUMMER SEASON IS HERE after the welcomed wet winter and beautiful spring season that we all enjoyed. The amazing colors from the long-lasting wildflower bloom was a sight to behold. With the longer daylight hours and warmer temperatures, we have a lot of opportunities to enjoy the great outdoors.
Summer fruits and vegetables offer innovative ideas for creating tasty salad creations, grilling on the BBQ, and my personal favorite, fruit cobblers. Our produce department has such a broad selection of melons, stone fruit, berries, and seasonal vegetables that menu planning is inspiring to incorporate the tastes of the summer season.
In this issue of the Co-op Beet, the feature local vendor is Pennyroyal Farm in Boonville, that specialize in fresh goat and sheep milk cheeses that we carry at the Co-op. Our marketing team had the opportunity to visit the farmstead capturing in photos their story of the farm and what they do.
Thank you for supporting the Co-op and keeping your dollars local. It is ever so important to support our local businesses in our community with the fierce competition that is challenging for businesses today. Without our member/owners we would not exist. We have joined together for a common purpose: to sell trusted food and goods for the health of our community.
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
Bar 11:00am - 7:00pm Bowl'd Bar 11:00am - 7:00pm 721 South State Street Ukiah, CA 95482
707 462-4778
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In Cooperation, Lori
BOARD OF DIRECTORS
board@ukiahcoop.com
GIDEON BURDICK president
ANGIE McCHESNEY vice president
CHRISTINE RODRIGUES secretary
TIM DOLAN treasurer
THOMAS CHANDLER director
STEPHEN GROFF director
KYLE MAYERS director
LARRY MAYFIELD director
STEPHEN TURNER director
FARM LOAN PROGRAM
Ukiah Natural Foods Co-op proudly supports our local farming community. Through our “Farm Loan Project,” we have allocated $50,000 for farm loans. Qualifying applicants can receive loans from $2,500 to $10,000 to cover the costs of new equipment,
and more. These loans are easier to qualify for than traditional
fee with a 2-year payback period. For more information, visit our website. www.ukiahcoop.com
Taste of Home FROM OUR KITCHEN TO YOURS
by GREY WOLFE-SMITH Outreach Coordinator
SUMMER IS A WONDERFUL SEASON FOR INNOVATION, SO WE SAT DOWN WITH ASSISTANT DELI MANAGER MISTY POWELL TO DISCUSS EXCITING UPCOMING ADDITIONS TO THE DEPARTMENT AND SOME STANDOUT FAVORITES PERFECT FOR SOME FUN IN THE SUN.
“WE’VE BEEN FOCUSING ON CREATING a broader spectrum of cuisine to represent how diverse our community is.”
From Indian Tacos, Pancit, and Tempeh Curries, our Deli Hot Bar has been steadily refining unique and tasty recipes from around the globe. This summer season will be no different, with our deli working on customizable breakfast options (something Deli Manager Chance Breen is quite excited for), new twists on classics (Green Goddess Chicken
Bowls and Grab ‘n’ Go Grain Salads) as well as hot weather favorites like Street Tacos and Hawaiian BBQ. Misty assures us, though, that we will also be seeing new options available in our Espresso and Smoothie Bar, such as Nitro Cold Brew, festive Floral Flavors (such as Rose Lattes), and even Cold Pressed Juice specials highlighting in-season produce.
“Serving delicious, simple convenience to our customers is always our main goal.”
1. Our homemade guacamole is perfect for parties, picnics, or as an addition to your grab-and-go lunch. 2. Our Pesto Pasta Salad is a fantastic side dish for summer barbecues. Toss it with some fresh greens for a healthy, quick lunch. 3. A customer favorite, our homemade Thai Slaw is fantastic on its own or paired with proteins from our hot bar. 4. Curry Chicken Salad is a quick, light lunch that makes a great sandwich or lettuce cup.
Plastic Free July
PLASTIC FREE JULY IS A GLOBAL MOVEMENT encouraging individuals, communities, and organizations to reduce plastic consumption and find more sustainable alternatives. This month-long initiative aims to raise awareness about the environmental impact of plastic pollution and inspire people to adopt more eco-friendly habits. Participants are challenged to refuse single-use plastics, such as plastic bags, straws, and bottles, and opt for reusable and biodegradable options.
Ukiah Natural Foods is proud to support Plastic Free July by incentivizing sustainable practices among our customers. To encourage reusable containers and cups, Ukiah Natural Foods offers a 10-cent discount for every reusable container brought in for bulk purchases
VISIT
PLASTICFREEJULY.ORG TO TAKE THE CHALLENGE!
or every reusable cup used at the coffee bar. This initiative helps reduce the amount of single-use plastic waste and rewards customers for making environmentally conscious choices.
By participating in Plastic Free July and offering discounts for reusable containers and cups, Ukiah Natural Foods demonstrates our commitment to sustainability and environmental stewardship. This effort aligns with the broader goals of the Plastic Free July movement and fosters a culture of sustainability within the community. Customers are encouraged to bring their containers and cups, positively impacting the environment while enjoying the benefits of reduced costs.
by DANE NELSON Marketing & Outreach Manager
by DANE NELSON
Marketing & Outreach Manager photography by YVONNE BOYD Marketing Assistant & Content Developer styled by GREY WOLFE-SMITH Outreach Coordinator
THE HISTORY AND EVOLUTION OF
The Charcuterie Board
THE TERM "CHARCUTERIE" ORIGINATES FROM THE FRENCH WORDS "CHAIR" (FLESH) AND "CUIT" (COOKED). HISTORICALLY, IT REFERRED TO THE CULINARY ART OF PREPARING AND ASSEMBLING CURED MEATS. AS CHARCUTERIE BOARDS EVOLVED, THEY BEGAN TO INCLUDE CHEESES, FRUITS, NUTS, AND OTHER NON-MEAT ITEMS, BROADENING THEIR APPEAL. SUMMER IS THE PERFECT TIME TO ENJOY A CHARCUTERIE BOARD, AS THE SEASON'S BOUNTY OF FRESH PRODUCE OFFERS ENDLESS POSSIBILITIES. HERE ARE SOME IDEAS TO CREATE A REFRESHING AND DELIGHTFUL SUMMER CHARCUTERIE BOARD FOR THOSE WHO DON'T EAT ANIMAL PRODUCTS:
• VEGAN CHEESES: Made from nuts, soy, and other plant-based ingredients, these cheeses mimic the textures and flavors of their dairy counterparts.
• CURED VEGETABLES: Techniques like marinating and smoking infuse vegetables with deep, savory flavors reminiscent of cured meats.
• PLANT-BASED PROTEINS: Items like tempeh, tofu, and seitan are seasoned and prepared in a way that makes them the star of the platter.
• FRESH AND DRIED FRUITS: Providing natural sweetness and a burst of color, fruits balance the savory elements beautifully.
• NUTS AND SEEDS: Adding crunch and richness, these are essential for texture diversity
• GRILLED VEGETABLES: Zucchini, bell peppers, and asparagus, lightly charred, add a smoky element.
• HERB-INFUSED OLIVE OIL: Drizzle over bread or use as a dip, infused with summer herbs like basil and rosemary.
• AVOCADO SLICES: Creamy and rich, avocados are a crowd-pleaser.
• HUMMUS AND DIPS: Brightly colored beet hummus or refreshing cucumber tzatziki add visual and taste variety.
• EDIBLE FLOWERS: Nasturtiums or pansies can be used to garnish, adding a whimsical and vibrant touch.
SPECIALTIES
14. Apricot Fruit Spread- St. Dalflour 15. Salted Almond Dark Chocolate- Lily’s 16. Roasted Red Pepper StripsJeff’s Garden
17. Sweet Heat BalsamicCalifornia Balsamic
18. Castelvetrano Olives - Jeff's Garden
MEATS
19. Smoked Duck BreastRoundman's
20. Toscano Salame- Framani HERBS
21. Organic Basil
22. Organic Chives
23. Organic Rosemary
CO-OP ROAD TRIP DESTINATION: Pennyroyal Farm
by DANE NELSON
Marketing & Outreach Manager
photography by YVONNE BOYD
Marketing Assistant & Content Developer
NESTLED AMONG THE ROLLING HILLS OF ANDERSON VALLEY, SUNRISE KISSES THE COASTAL MIST THAT DRIFTS IN FROM THE WEST AND SETTLES ON PENNYROYAL FARM, A TREASURE OF MENDOCINO COUNTY.
PENNYROYAL FARM, A JOINT EFFORT between Erika Mckenzie-Chapter and Sarah Bennet, broke ground in 2009. It is a muststop fixture of Booneville, with an incredible tasting room and patio where you can sample an exquisite variety of wines and cheeses produced there.
Erika McKenzie-Chapter, the dedicated co-owner of the local goat farm and winery in Anderson Valley, is a woman of passion and expertise. She greets us in the gift shop and tasting room to give us a comprehensive tour of their operations and facility. Her journey into the world of cheese-making began with a deep love for agriculture and a desire to create something exceptional from the land's bountiful resources. Erika's commitment to her craft led her to France, where she immersed herself in the art and science of cheese-making.
Sarah Bennet grew up among the vines and fermentations of Navarro Vineyards and Winery. Her zeal and pallet are apparent in the scents and flavors of Pennyroyal's wine and cheese pairings. Sarah's education at UC Davis, where the dynamic duo
1. Pennyroyal hosts farm tours to meet the goats. 2. A graceful metal gate frames the entryway. 3. Wine bottles decorate the walls in the tasting room. 4. Each cheese is made by hand in a small batch. 5. Sheep help cultivate the vineyards.
met, only compounded her natural expertise and understanding of agriculture and enterprise.
Sarah and Erika have created a uniquely touching and thoughtful ecosystem of relationships and regeneration. They view their work as more than just a job; it's a way of life deeply connected to the land and the animals. They understand that the goats' health and happiness directly impact the milk quality and, consequently, the cheese.
Each morning at 5 a.m. and evening at 5 p.m., a careful, gentle, and consistent routine of feeding and milking keeps the animals feeling secure and content. The goats, in turn, thrive under this attentive care. Known for their curious and social nature, they respond positively to human interaction, forming bonds with their caretakers and each other. Bonded goats are rarely separated from each other, and all the goats begin their lives being hand-fed, creating a trusting relationship with all the people who come for a breathtaking tour.
The people, the livestock, the wild animals, the soil, the grapes, the gardens, the milk, the cheese, and the visitors have made Pennyroyal Farm a very attentive, conscious, and thriving microsystem, which we at Ukiah Natural Foods are proud to support. If you're in Ukiah and want a savory moment of creamy, cheesy bliss, stop by the Ukiah Natural Foods Co-op and grab a tub of Pennyroyal's Blueberry Lychee and a bottle of your favorite Sauv Blanc.
But if you ever get the chance to stop at Pennyroyal, there is only one word I can use to describe it…magical.
1. An idyllic fountain accents the patio. 2. Farmstead cheeses in the tasting room. 3. The goats are well-pampered and have a lot of personality! 4. Male goats spend half the year in separate living quarters. 5. The iconic logo, laser cut in metal.
Summer 2024
ENVIRONMENTAL IMPACT ASSESSMENT
WATER
121,573 GALLONS OF WATER WERE SOLD FROM OUR REFILLABLE WATER STATION. THAT IS EQUAL TO
972,300 INDIVIDUAL PLASTIC WATER BOTTLES
IN ADDITION, YOU SAVED 63,437 INDIVIDUAL PLASTIC WATER BOTTLES USING OUR HYDRATION STATION.
BOARD OF DIRECTORS MEETINGS are held the third Monday of every month at 5:30pm. All members are invited to attend. Email board@ukiahcoop.com for the online link.
MONDAY, JULY 15
MONDAY, AUGUST 19
MONDAY, SEPTEMBER 16
TOGETHER WE HAVE ELIMINATED APPROXIMATELY 1,942 POUNDS OF PLASTIC THIS YEAR BY USING OUR REFILLABLE WATER STATIONS.
SOLAR
69.87 MWH WERE GENERATED BY OUR SOLAR PANELS RESULTING IN A CARBON EMISSION REDUCTION OF 193,446 LBS.
OUR SOLAR GENERATION IS INTEGRAL TO OUR PART IN REDUCING OUR CARBON FOOTPRINT.
THE AMOUNT OF CARBON SAVED IS EQUIVALENT TO PLANTING 1,462 TREES.
above: Sculpture by local artist, Steve Smith
CO-OP GALLERY PROJECT
WE ARE STILL ACCEPTING SUBMISSIONS for our monthly Co-op Gallery Project! This program's mission is to represent our community's diverse nature through visual media. For more info or if you or someone you know is interested in displaying artwork in our café, please visit: https://www.ukiahcoop.com/community
WELLNESS WEDNESDAYS
EVERY SECOND WEDNESDAY OF THE MONTH
15% OFF all health, wellness, and beauty department products
JULY 10
AUGUST 14
SEPTEMBER 11