Greetings
FROM THE GENERAL MANAGER
LORI ROSENBERG general manager
AS WE HEAD INTO THE NEW YEAR OF 2025, I wish you all a happy and healthy one. Your support of our local community-owned cooperative store of 49 years allows us to continue to bring you and your families healthy, organic, and “real local” product choices for you to enjoy.
This year, we have three Board of Director seats up for election, each for a threeyear term. If you possess experience with business skills that could be helpful to the Co-op, please consider running. Interested candidates can find the candidate application and information online at ukiahcoop. com. The application deadline is January 31, 2025, and the voting period will be held in March if there is an election. I want to thank our nine board of directors and our amazing staff who give their personal best, support, and care in the best interests of our members and shoppers.
Some of you might have already heard my personal news, and for those who have not, I will be retiring from the Co-op in late May 2025. It is hard to put in writing the mem-
Dear Ukiah Natural Foods Co-Op Members,
AS PRESIDENT OF THE BOARD, it is both a bittersweet honor and a profound privilege to address you following Lori’s upcoming retirement announcement. For 39 years, her leadership, dedication, and unwavering commitment have shaped not just our Co-op, but also the fabric of our community. Her vision and hard work have made Ukiah Natural Foods a hub for connection, sustainability, and shared values—a place we are all proud to call our own!
Through nearly four decades, Lori has nurtured this organization with heart and soul. Her legacy is evident in the vibrant team they leave behind and a store well-situated to face the challenges of the coming decades.
While change is never easy, it is also an opportunity to honor the past while look-
ories and stories that I will forever hold during my 39 years of employment here. It was an amazing ride, and I will cherish those fond moments forever. Thank you for your support and trust because together we have built a prominent place in our community that supports one another, operates with values, integrity, and cooperative principles. The board of directors is searching for a candidate to fill the general manager position. I leave behind a group of 110 staff members who have filled my heart and soul, and I will deeply miss them.
Thank you for supporting our locally owned and operated Cooperative of 49 years!
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
Bagel Bar
7:00am - 2:30pm
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
Rosenberg
In Cooperation, Lori
Message
FROM THE BOARD
GIDEON BURDICK
President, Ukiah Natural Foods Co-op Board of Directors
ing to the future. Our Co-Op, like many throughout the country, is facing significant challenges. Increased food costs, industry consolidation, and declining membership make this an exciting moment for us to begin our search. We have the unique opportunity to find someone who will carry forward the Co-Op’s mission and values while bringing their own ideas and passion to the role. We are committed to ensuring a smooth and transparent transition and will keep you informed as this process unfolds.
Lori’s planned departure in the middle of 2025 gives us ample time to conduct our search and appropriately thank Lori for being part of this incredible cooperative journey. Let’s honor this moment as a celebration of everything we’ve achieved together—and everything that lies ahead!
In Gratitude, Gideon Burdick
Anne Wright
Food Service
Chance Breen
Front End
Lodie DeAlba
Grocery
Peter Perkins
Human Resources
Susan Winter
Information Technology
Tasha Jelen
Produce
Libee Uhuru
Wellness / Health & Beauty
Katie McClure
Co-op Beet
Managing Editor
Dane Nelson
Editor
Lori Rosenberg
Design & Production
Nicole Martensen - Tierra Design
Cover Photograph
Yvonne Boyd - Ranchomatic Studios
Contributors
Lori Rosenberg, Gideon Burdick,
Dane Nelson, Grey Wolfe-Smith, Yvonne Boyd
Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op.
BOARD ELECTIONS 2025
THERE'S SOMETHING MAGICAL ABOUT A CUP OF TEA—it's more than just a beverage; it's a moment of warmth, comfort, and connection. At Ukiah Natural Foods Co-op, we invite you to take your tea ritual to the next level by creating your own custom tea blends. With our selection of high-quality loose-leaf teas, herbs, and spices, the possibilities are as endless as your imagination.
WHY MAKE YOUR OWN TEA BLENDS?
Blending your own tea is an art form and a personal journey. You can tailor the flavors, aromas, and benefits to suit your taste and wellness goals by crafting your own combinations. Whether you're looking for a soothing evening blend or a zesty morning pick-me-up, making your own tea allows you to control every element. Plus, the process is a meditative, hygge-inspired activity promoting mindfulness.
BUILDING THE PERFECT TEA BLEND
The key to an excellent tea blend is balance. Start with a base tea—black, green, oolong, or herbal—and add complementary herbs, flowers, or spices. Consider these steps:
A Cozy Tradition at Ukiah Crafting Your Own
1. CHOOSE YOUR BASE:
• Black tea for boldness (try Assam or Darjeeling).
• Green tea for freshness (Sencha or Matcha powder).
• Rooibos or chamomile for a caffeine-free option.
2. ADD HERBS AND FLOWERS:
• For relaxation: Lavender, chamomile, lemon balm.
• For immune support: Echinacea, elderflower, ginger.
• For zest: Dried orange peel, hibiscus, lemongrass.
3. SPICE IT UP:
• Warming spices like cinnamon, cardamom, and cloves add cozy winter vibes.
• Mint or licorice root can offer refreshing sweetness without added sugar.
4. TASTE AND ADJUST:
• Play around with the ratios to find your perfect balance. Start small with 1-2 tablespoons of each ingredient per cup of base tea.
Own Tea Blends:
Ukiah Natural Foods Co-op
by DANE NELSON
syling
by
GREY WOLFE-SMITH Outreach Coordinator
photography by YVONNE
BOYD Marketing Assistant & Content Developer
TEA BLENDING IN ACTION
Here are a few recipes to inspire your tea-making journey:
1. COZY WINTER BLEND
• 1 part black tea (like Assam)
• 1/2 part cinnamon chips
• 1/2 part dried orange peel
• 1/4 part cardamom pods
2. CALMING HERBAL HARMONY
• 1 part chamomile flowers
• 1/2 part lavender buds
• 1/2 part lemon balm
• A pinch of fennel seeds
3. BRIGHT MORNING BOOST
• 1 part green tea
• 1/2 part lemongrass
• 1/4 part ginger root
• A dash of dried mint
WHY CHOOSE UKIAH NATURAL FOODS CO-OP FOR YOUR TEA INGREDIENTS?
We pride ourselves at Ukiah Natural Foods Co-op on offering the freshest, highest-quality ingredients for your tea blends. From organic loose-leaf teas to ethically sourced herbs and spices, our bulk section provides everything you need. Shopping in bulk means you can buy just the right amount for experimenting without waste, and our knowledgeable staff is here to help with tips and suggestions.
Ready to get started? Stop by the Ukiah Natural Foods Co-op today and let the aroma of possibilities inspire you. Whether creating a gift for a loved one or indulging in a moment of self-care, crafting your tea blends is a simple yet profound way to embrace comfort and creativity.
by DANE NELSON
photography by YVONNE BOYD
Marketing Assistant & Content Developer
Hygge A COZY EMBRACE OF
AS THE COLD WINDS SHUDDER AGAINST THE WINDOWS and the world outside grows still, there is a magic in retreating inward—to our homes, hearts, and simple joys that weave warmth into the fabric of our lives. This is the spirit of Hygge, the Danish art of coziness and connection, a quiet revolution against the rush of modernity and winter chill.
Hygge (pronounced “hoo-gah”) is more than candles and blankets; it is a way of living that invites us to slow down, breathe deeply, and savor life’s gentle moments. It’s the glow of candlelight flickering against a darkened room, the weight of a soft knit blanket across your lap, the aroma of tea steeping as you curl into a favorite chair. Hygge is an atmosphere, a presence, a practice of creating beauty in simplicity.
CULTIVATING SPACES OF WARMTH
To embrace Hygge is to transform our homes into havens. Begin by softening the edges of your space. Drape woolen throws over armchairs and scatter cushions in muted tones. Arrange candles at varying heights to mimic the soft glow of a winter dusk. Bring nature inside—sprigs of pine, bowls of walnuts, or a vase of winter branches—to ground the space in the rhythm of the season.
However, Hygge is not just visual; it is tactile and sensory. The rustle of pages from a well-loved book, the soft hum of a favorite record, or the warmth of firelight dancing on your skin—all are threads in the Hygge tapestry.
Life
OF WINTER LIVING
THE RITUAL OF NOURISHMENT
Hygge lives in the kitchen as much as the living room. It thrives in the rituals of preparing and sharing food. A pot of thick, spiced soup bubbling on the stove or a loaf of bread rising slowly in the oven becomes more than sustenance; it is an act of care.
Invite the season into your cooking. Let the earthy sweetness of roasted root vegetables or the spiced richness of cardamom and cinnamon fill your table. Pour tea slowly, letting its steam carry the scent of chamomile and orange peel. Hygge is not about extravagance; it is about intention and the deep pleasure of nourishing both body and spirit.
MOMENTS OF TOGETHERNESS
Winter may draw us inward, but Hygge invites us to gather as well. A shared meal by candlelight, a game of cards by the fire, or simply sitting shoulder to shoulder under a shared blanket—these are moments that weave connection into the long nights.
Keep it simple. Light a fire, serve mulled wine or hot cocoa, and let laughter rise like smoke into the rafters. Hygge reminds us that our greatest joys often come not from grand plans but from the presence of those we love.
(continued on page 8)
FINDING STILLNESS AND REFLECTION
Amid the softness of Hygge, there is room for solitude. This is the time to wrap yourself in quiet. Keep a gratitude journal by your bedside and, before sleep, let the day’s smallest joys unfold in your memory. The first sip of coffee, the warmth of a loved one’s hand, the way the light falls through the window—these are the treasures that winter gifts us when we pause to notice.
Hygge is also about balance. It reminds us to cherish the quiet but also to step outside and feel the crispness of the air, the crunch of snow beneath boots. Let the rhythm of nature—the bare branches, the fleeting hours of sunlight—guide your pace.
HYGGE AS A WAY OF BEING
At its heart, Hygge is a practice of mindfulness disguised as coziness. It teaches us to embrace the imperfection of the moment, to find beauty in the everyday, and to anchor ourselves in the present. It is lighting a candle not to brighten the room but to soften its edges. It is baking not for the result but for the act itself. It is being, not doing.
This winter, let Hygge become your guide. Let it draw you toward what is simple, what is good, what is lasting. Embrace the season as an opportunity to cultivate warmth in your spaces, in your relationships, and within yourself. For in the quiet of winter’s embrace lies a profound truth: that joy is not found in chasing the grand but in cherishing the small.
eat your greens
...and your rose petals and cardamom too!
Mushrooms with Kale & White Beans
Garlic Ghee Brussels Sprouts
Gnocchi with Broccoli Rabe & Sausage
Rose & Cardamom Teacake
Mushrooms with Kale and White Beans
Ingredients:
6 Tbsp extra-virgin olive oil, divided
4 oz. maitake mushrooms, broken into large pieces
4 oz. shiitake mushrooms, cut into ½" slices
Kosher salt
1 14.5-oz. can cannellini beans, rinsed & drained
2 Tbsp fresh lime juice, plus wedges for serving
2 garlic cloves, divided
4 scallions, cut into 1" pieces
1 bunch Tuscan kale, center ribs & stems removed, leaves torn
½ cup crumbled feta cheese
1 Tbsp toasted sesame seeds
1 cup cilantro leaves
Instructions:
1. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned, 8–10 minutes. Season with salt; transfer to a plate.
2. Meanwhile, purée beans, lime juice, 3 Tbsp oil, 1 garlic clove, and 3 Tbsp water in a blender until smooth, adding more water by the tablespoonful as needed.
3. Heat 1 Tbsp oil in the same skillet over medium-high heat. Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale, tossing often, until wilted and crisp-tender, 3–5 minutes— season with salt. Transfer to a plate with mushrooms.
4. Divide bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro. Serve with lime wedges alongside.
Rose & Cardamom Teacake
Ingredients:
For the teacake
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
½ cup milk, room temperature
1 tsp rose water (adjust to taste)
11/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
½ tsp ground cardamom
Zest of 1 lemon
Instructions:
For the glaze:
3/4 cup powdered sugar
1-2 Tbsp milk or rose water
Dried rose petals for garnish
1. Preheat oven to 350°F. Grease and line a standard 8x4-inch loaf pan with parchment paper.
2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time.. Stir in the rose water and lemon zest.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Drizzle glaze over cooled teacake. Garnish with rose petals.
Garlic Ghee Brussels Sprouts
Ingredients:
1½ Tbsp ghee
1 tsp garlic powder
1 lb Brussels sprouts
salt and fresh ground pepper to taste
1/3 cup shredded Parmesan to taste, optional
Instructions:
1. Wash, trim, and halve Brussels sprouts.
2. Heat ghee in a cast-iron skillet over medium heat. Add Brussels sprouts and cook until one side turns golden brown, 5 to 7 minutes. Season with garlic powder, salt, and black pepper.
3. Lower the heat to medium-low. Continue to cook the Brussels sprouts until evenly golden brown, another 5-7 minutes. Remove from the heat, stir in Parmesan and enjoy.
Gnocchi With Broccoli Rabe & Sausage
Ingredients:
1 large red onion, thinly sliced
6 garlic cloves, finely grated
1 17.5-oz. package potato gnocchi
1 cup extra-virgin olive oil
1 tsp salt
½ tsp crushed Aleppo chile
½ tsp freshly ground black pepper
2 lemons
12 oz. spicy Italian sausage, cut into 1" pieces
1 medium bunch broccoli rabe (about 8 oz.), cut into 2" pieces
Finely grated Parmesan (for serving; optional)
Instructions:
1. Preheat to 400°. Toss red onion, garlic, gnocchi, extravirgin olive oil, salt, Aleppo pepper, and black pepper on a rimmed baking sheet to combine, leaving a little space on one side of the sheet pan. Finely grate zest of 2 lemons over gnocchi mixture; cut lemons into wedges and set aside for serving. Add sausage to open space on baking sheet. Bake, tossing halfway through to evenly coat everything in oil again, until sausage and gnocchi are browned and crisp, 35–45 minutes.
2. Add broccoli rabe to baking sheet and toss with tongs to coat in oil. Bake until broccoli rabe is tender, 6–10 minutes.
3. Remove gnocchi mixture from oven and scatter reserved lemon wedges around. Top with finely grated Parmesan, if desired.
Reducing Plastic Waste
STARTING JANUARY 2025, California's groundbreaking singleuse plastic ban will take effect, requiring grocery stores to eliminate plastic bags. The Co-op will provide recyclable paper and compostable bag options. Plus, you will receive ten cents off when you bring your own container for bulk. This initiative is part of the state's broader effort to reduce plastic waste and environmental impact. Ukiah Natural Foods Co-op supports this shift toward sustainability and encourages shoppers to plan ahead for a smoother transition. Together, we can make a significant difference for our planet!
How I've Started To Enjoy Missing Out
by GREY WOLFE-SMITH Outreach Coordinator
THE HOLIDAY SEASON CAN FEEL LIKE a threemonth military obstacle course. October brings a Sophie's Choice decision about Halloween costumes and the pressure of having pounds of candy at the ready for trick-or-treaters. November follows with back-and-forths on holiday menus and questions like who will host, how many pies are needed, and whether we really need decorations or not. December appears like a candy-coated caboose on this nonstop train bringing with it ugly sweater photoshoots, mug after mug of peppermint mochas, and the glitter ball explosion that is New Year's Eve. This may sound dramatic…but it's coming from someone who absolutely loves this time of year. All that being said, I find that the start of the year can be a refreshing and relaxing reset to the nonstop pressures of the previous season, a reprieve I am now starting to eagerly look forward to. I invite everyone to take small steps to antidote the near-daily fear of missing out and instead embrace the joy of it.
• Be intentional with your time: Schedule things that are important to you, whether it is working out, cooking for yourself, playing cards, or completing a work project.
• Make your time your priority instead of worrying about what others are doing or thinking. Live in the present: If you are
having a hard day, be easy on yourself and treat yourself to a relaxing evening. If you just received good news, then take a moment to embrace it and celebrate.
• Embrace tech-free time: Social media can be taxing. Set daily limits to how long you can spend on social media so you can choose to disconnect and do the things that you enjoy, such as cooking, spending time outdoors, and spending time with your family.
• Practice saying "No." You do not always have to go to that event or take that phone call. Gladly appreciate the invite, but feel comfortable turning it down. We all need time to ourselves. Self-care and self-love can start by saying, "No."
• Slow down: Take time to embrace the quiet while taking up a new hobby or use time driving in traffic to listen to a book. Slowing down can increase our creativity, which we can harvest into other productive avenues and projects in our lives.
Honestly, in a world where things are constantly changing finding the joy in the concept of "missing out" can be cathartic. By being intentional with our time, especially after the hustle and bustle of the holiday season, we can focus more on the beauty of the present and create a healthy mindset for the year to come. Whether it's saying no to certain commitments or disconnecting from the noise of social media, it's about prioritizing self-care and recognizing that sometimes, doing less is exactly what we need to thrive.
Winter Happenings
WEDNESDAY, JANUARY 8
Wellness Wednesday
15% Off All Wellness, Health & Beauty
FRIDAY, JANUARY 17
15% Off All Meat
MONDAY, JANUARY 20
Board of Directors Meeting – 5:30pm
All members invited to attend. Email board@ukiahcoop.com for the online link.
WEDNESDAY, JANUARY 29
15% Off All Bulk Herbs, Teas, & Spices
SATURDAY, FEBRUARY 8
Super Bowl Sale
15% Off Beer & Chips (tortilla chips, potato chips & popcorn) + Salsas (jarred and fresh)
WEDNESDAY, FEBRUARY 12
Wellness Wednesday 15% Off All Wellness, Health & Beauty
THURSDAY, FEBRUARY 13
Love Your Valentine Sale 15% Off Wine, Champagne & Cheese
MONDAY, FEBRUARY 17
Board of Directors Meeting – 5:30pm All members invited to attend. Email board@ukiahcoop.com for the online link.
WEDNESDAY, MARCH 12
Wellness Wednesday 15% Off All Wellness, Health & Beauty
MONDAY, MARCH 17
Board of Directors Meeting – 5:30pm All members invited to attend. Email board@ukiahcoop.com for the online link.