Greetings
FROM THE GENERAL MANAGER
LORI ROSENBERG general manager
FALL IS ONE OF MY FAVORITE SEASONS of the year, with cooler temperatures and amazing fall colors that come with the welcomed change of the season after a long, hot summer. The upcoming holidays are a wonderful opportunity to gather with our family and friends, share food, explore new recipe creations, tell new stories, and, of course, have fun and games.
The Co-op is well prepared to offer you quality holiday foods and items to assist you in making your celebration delicious, memorable, and festive. We will be offering for Thanksgiving, Mary’s fresh turkeys both organic and non-GMO varieties and we will begin taking turkey reservations on November 1st.
In this edition of The Co-op Beet, our feature local vendor story is on Frey Vineyards in Redwood Valley. Frey Vineyards is one of the Co-op’s longest standing local suppliers. They are the first Organic and Biodynamic winery that has led the way in the organic industry of winemaking. Our marketing team was given the grand tour of their new facility and tasting room.
Message
FROM THE BOARD
DID YOU KNOW THAT YOUR UNFC Board of Directors represents all of the owner members and that we care about your thoughts, concerns, and ideas? While the Board does not involve itself with day-to-day store operations, we meet monthly to take part in long-term goals, evaluate the financial well-being of the Co-op, and address other overall concerns to the membership and
This year has been challenging for the Coop, just like other businesses facing continual price inflation on cost of goods and competition. We all have endured a higher cost of living, and here at the Co-op, we are also experiencing continual increases in operational expenses. I want to extend my appreciation to our members and shoppers that support the Co-op, see the value of our Cooperative in the community, and align with our purpose and mission. Thank you for keeping your dollars local. We have joined together for a common purpose: to sell trusted food and goods for the health of our community. Wishing you all a healthy and happy holiday season.
In Cooperation, Lori Rosenberg
community. After I retired as the Financial Controller of Bear Republic Brewing Company, I began looking for ways to give back to this community that I have loved and enjoyed for the last 19 years. For many of my friends and me, one of the gems of Ukiah is the Co-op. I applied this past January and became an official board member in April. I also sit on the Owner Relations Committee and the Finance Committee. The Board is a friendly, thoughtful, caring group of folks from diverse backgrounds, and I am already finding it rewarding!
Every owner member in good standing is welcome to attend a board meeting, participate in one of the committees, or even apply for a seat on the Board. New applications are taken every January, and information and applications are available on the website. Do you have questions you'd like to ask us? Do you have thoughts or ideas that you would like to share? You can always reach out to us at board@ukiahcoop.com.
We'd love to hear from you, Ky Mayers
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
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
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, Ky Mayers, 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.
THANKSGIVING TURKEY ORDERS
Holiday Gifting
BUYING LOCAL GOODS FROM THE UKIAH NATURAL FOODS CO-OP as stocking stuffers is a wonderful way to celebrate the season while supporting the community. Each product is thoughtfully curated from nearby producers, ensuring your gifts offer unique, high-quality options and contribute to local economic growth. By choosing stocking stuffers that reflect the region's craftsmanship and food culture, you're meaningfully sharing the love of Mendocino County with friends and family.
These local products are crafted with care, often featuring organic and sustainable ingredients, which adds an extra layer of goodness to your holiday traditions. Whether artisanal jams, handmade chocolates, or natural skincare, you can feel good knowing your stocking stuffers from the Ukiah Natural Foods Co-op are environmentally friendly and created by passionate makers who prioritize quality and ethics.
THE BEAUTY GURU
• HOUSE OF VENUS ORGANIC BODY SCRUB:
This luxurious body scrub is made with organic ingredients to leave your skin soft and glowing. House of Venus focuses on creating high-quality, natural skincare products, blending botanical ingredients with sustainable practices.
• HAPPY PLANT OILS ECO-FRIENDLY LIP BALM:
Happy Plant Oils offers an eco-conscious lip balm made from organic and natural ingredients, perfect for hydrating lips. The company is committed to sustainability, using eco-friendly packaging and supporting environmental causes.
• MAMAS MEDICINALS CBD MASSAGE OIL:
This CBD-infused massage oil soothes sore muscles and nourishes the skin. Mamas Medicinals prides itself on its handmade herbal remedies that promote healing and well-being through nature's finest ingredients.
• CLAY ON HERBS BEESWAX & COCONUT WAX CANDLES:
These natural candles are made from beeswax and coconut wax, offering a clean burn with delightful scents. Clay On Herbs is known for creating artisan, eco-friendly products that highlight the beauty and benefits of plants and herbs.
THE GOURMAND'S FLAVORITES
• HUMBOLT HOT SAUCE TRINIDAD STINGER:
THE LOCAL ESSENTIALS
• TERRA SAVIA MEYER LEMON PREMIUM OLIVE OIL:
This premium olive oil is infused with Meyer lemons, adding a fresh citrus flavor to dishes. Terra Savia is a Mendocino County-based company committed to sustainable farming and organic winemaking, focusing on preserving the local ecosystem.
• MOONFLOWER TEA CO. ORGANIC ALMOND PU-ERH:
This rich and flavorful tea blend features organic almonds and Pu-Erh. Moonflower Tea Co. sources the finest organic teas and specializes in hand-crafted, sustainable blends that promote health and wellness.
• CALIFORNIA BALSAMIC POMEGRANATE BALSAMIC:
A fruity twist on traditional balsamic vinegar, this pomegranate balsamic adds flavor to salads and marinades. California Balsamic is known for its artisan balsamic vinegar, made with the finest locally sourced ingredients.
• PACHAMAMA COFFEE FARMERS FIVE SISTERS ORGANIC BLEND:
This organic coffee blend is rich, flavorful, and ethically sourced. Pachamama Coffee is a cooperative owned by small-scale coffee farmers, ensuring that every purchase supports sustainable farming and fair trade.
• FREY VINEYARDS BIODYNAMIC ORGANIC ZINFANDEL:
A smooth and robust Zinfandel, Frey Vineyards is America's first organic and biodynamic winery, dedicated to regenerative farming and producing high-quality, additive-free wines.
Known for its bold and fiery flavor, Trinidad Stinger is made with Trinidad scorpion peppers. Humbolt Hot Sauce is a family-owned business that crafts small-batch, organic hot sauces inspired by global flavors.
• HUM YUM SAUCE ORGANIC VEGAN CARAMEL SAUCE:
This creamy, organic vegan caramel sauce is perfect for drizzling over desserts or adding to coffee. Hum Yum Sauce focuses on plant-based, organic treats free from refined sugars and dairy, offering a healthier indulgence.
• GHEE WELL SMOKY CHIPOTLE GHEE WITH ORGANIC SPICES:
Infused with smoky chipotle and organic spices, this ghee adds a flavorful kick to any meal. Ghee Well is committed to making organic, grass-fed ghee, emphasizing traditional, health-promoting techniques.
• BOONVILLE BARN COLLECTIVE POBLANO CHILE POWDER:
Offering a smoky and slightly spicy kick, this poblano chile powder is perfect for adding depth to your dishes. Boonville Barn Collective grows and produces unique chile powders using sustainable farming practices in California's Anderson Valley.
• OMNIVORE SALT TARTUFO BLACK TRUFFLE SALT WITH ORGANIC BLACK PEPPER:
This gourmet salt combines earthy black truffle with organic black pepper, elevating any dish. Omnivore Salt is renowned for its artisanal salts created from organic ingredients and traditional curing methods.
CO-OP ROAD TRIP DESTINATION: Frey Vineyards LAND AND LINEAGE IN
by DANE NELSON
Marketing & Outreach Manager
contributing writer GREY WOLFE-SMITH
Outreach Coordinator
photography by YVONNE BOYD
Marketing Assistant & Content Developer
ON ONE OF THE FIRST RADIANT AUTUMN DAYS, the vineyards of Redwood Valley unfurl like a verdant quilt beneath the California sun. The air, thick with the fragrance of ripening grapes and wildflowers, is alive with the hum of life—a symphony of nature that echoes through the vines. It is here, in this cradle of natural beauty, that Frey Vineyards has flourished for generations, their legacy woven into the very fabric of the land. Frey Vineyards, a pioneer in organic and Biodynamic winemaking, is more than just a vineyard; it is a testament to the power of tradition, innovation, and the deep bond between a family and the land they steward. With their unwavering commitment to sustainability, the Frey family has cultivated this land to produce exceptional wine and nurture a thriving ecosystem.
Vineyards IN REDWOOD VALLEY
The drive winds past a serene pond, the water's surface gently rippling under the breeze, leading to the entrance of what will soon be their new tasting room—a masterpiece of architecture and natural harmony. Though the tasting room is not yet open, the building already stands as a symbol of renewal and progress, adorned with flowers and a kinetic sculpture crafted from repurposed wine bottles and glasses. This space is destined to be more than just functional; it will celebrate the earth's bounty, a place where future visitors will connect with the land that gives life to every bottle of Frey wine.
We arrive stunned at the size and beauty of the new facility. Katrina Frey greets us shortly after, carrying a beautifully scented bouquet in one hand and a few bottles of wine in the other—a gesture of the hospi-
tality that defines the Frey family. Though we don't uncork any bottles today, the visit is rich with the promise of what's to come when this new space is fully realized.
The importance of ecosystem development is a cornerstone of Frey Vineyards' philosophy. Long before the Redwood Complex Fire swept through their land, the Freys already envisioned a future where their vineyard would be a model of ecological stewardship. The fire, though devastating, became a catalyst for rebirth. In rebuilding, the Frey family has not only restored their vineyard but has expanded it with a vision that places the health of the environment at the forefront.
Their new production facility, still under construction but already buzzing with the energy of a new season's crush, is designed with the earth in mind. It features an innovative wastewater treatment system, Bio Filtro, created by a professor from Chile. This system, which uses worms and a blend of natural substrates, epitomizes the Frey family's dedication to sustainable practices. It is a living system that mirrors the vineyard's commitment to working in harmony with nature rather than against it.
Around the vineyard, efforts to nurture local flora are evident. The berm, formed from the earth displaced during construction, is now a flourishing habitat for native plants, carefully chosen to support the local ecosystem. This attention to detail, to the small things that sustain life, sets Frey Vineyards apart. It is a place where every decision is made with the future in mind, where the
land is treated as a partner, not a resource to be exploited.
The bond between Frey Vineyards and Ukiah Natural Foods Co-op is another chapter in this story of community and sustainability. For nearly three decades, this partnership has been a cornerstone of both enterprises, a testament to what can be achieved when businesses align their values with the well-being of their community and environment. Together, they have created a legacy of quality and integrity, supporting each other through the challenges and triumphs that come with being pioneers.
But what truly defines Frey Vineyards is the family itself—their traditions, their resilience, and their love for the land. Holidays at Frey Vineyards are a time of gathering and potluck feasts where the table is laden with the fruits of their labor. Children and dogs run free, their laughter mingling with the rustle of the vines, while the adults share stories and dreams under the open sky. The day ends with a bonfire, where the flames dance in the night, casting a warm glow over a family that has weathered storms together and emerged stronger.
As you stand amidst the rows of vines, with the golden light of the setting sun painting the landscape in hues of amber and rose, it is impossible not to feel the magic of this place. Frey Vineyards is more than just a winery; it is a living testament to the enduring power of nature, family, and the belief that we can create something genuinely timeless with care and intention.
counter-clockwise from top left:
and Jonathan
their
less steel tanks filled with organic wine at the new winery facility.
comes early this year. 4. The new tasting room construction nears completion. In the meantime, Frey Wine Club events are a fun way to visit the winery. 5. Grapes on their way to be becoming no-sulfites-added wine. 6. Some of Frey's diverse portfolio; many varietals can be found on the Co-op's shelves.
1. Katrina
Frey with
dog, Matsutake. 2. Stain-
3. Harvest
The Tale of Ramen:
A SYMPHONY IN A BOWL
photography by YVONNE BOYD Marketing Assistant & Content Developer
by DANE NELSON Marketing & Outreach Manager
food design by GREY WOLFE-SMITH Outreach
Coordinator
RAMEN, A DISH THAT BALANCES THE HUMBLE AND THE SUBLIME, IS MORE THAN JUST A MEAL; IT IS A JOURNEY THROUGH TIME AND TASTE, A TAPESTRY WOVEN WITH THE THREADS OF HISTORY AND CULTURE. BORN FROM THE MINGLING OF JAPANESE AND CHINESE TRADITIONS, RAMEN BEGAN AS A SIMPLE BOWL OF SUSTENANCE BUT HAS SINCE BLOSSOMED INTO A BELOVED SYMBOL OF COMFORT AND ARTISTRY.
THE ORIGINS: A GLIMPSE OF HISTORY
IN THE EARLY DAYS OF THE 20TH CENTURY, the winds of change blew across Japan’s shores, carrying with them the flavors of distant lands. Chinese immigrants brought with them their love for lamian, a wheat noodle soup that would, in time, take root in Japanese soil. As the years passed, ramen shops sprouted in port cities like Yokohama, their steaming bowls offering warmth to those weary from the day’s labors.
In the shadow of war, ramen became a lifeline, a beacon of hope in a landscape marked by scarcity. The humble broth, rich with history and heart, nourished a nation in need. And as Japan rebuilt, ramen too evolved, its flavors deepening, its variations multiplying, until it became the iconic dish we know today.
THE BROTH:
AT THE HEART OF EVERY BOWL OF RAMEN LIES ITS BROTH, A SYMPHONY OF FLAVORS THAT
TELLS
THE STORY OF THE LAND FROM WHICH IT COMES.
IN THE BUSTLING HEART OF TOKYO, shoyu ramen emerged, its soy sauce broth a delicate balance of lightness and depth. Like the city itself, this ramen is a blend of the old and the new, its clear amber liquid a canvas for the savory notes of chicken, pork, and the tang of soy. A slice of chashu, a hint of nori, and the bowl is complete—a taste of the city in every sip.
FAR TO THE NORTH, where the winters bite and the snow drifts high, miso ramen was born. In the kitchens of Sapporo, cooks stirred together miso paste and broth, creating a soup as hearty as the land itself. Rich and nutty, with a touch of sweetness, this ramen is a comfort against the cold, its warmth carried in the buttery richness of corn and the earthiness of bean sprouts.
ON THE SOUTHERN TIP OF HOKKAIDO, shio ramen echoes the sea. The oldest of all ramen, its clear, light broth is a reflection of the ocean’s depths, a delicate embrace of salt that speaks of simpler times. With each sip, you taste the purity of the ingredients—chicken, pork, and perhaps a hint of fish—all held in perfect balance.
IN THE WARMTH OF KYUSHU, tonkotsu ramen was born from patience and care. Pork bones, simmered for hours, release their essence into the broth, creating a creamy, rich elixir that coats the tongue and warms the soul. This ramen is bold, unapologetic, its flavor as deep as the forests of Fukuoka, with chashu and pickled ginger dancing atop its surface.
IN THE SHADOWS OF TOKYO’S BRIGHT LIGHTS, tsukemen offers a twist—a bowl of noodles, cool and firm, waiting to be dipped into a broth thick with flavor. Each bite is an experience, the concentrated essence of soy or miso clinging to the noodles, a burst of taste that lingers on the palate. It’s a meal of contrasts, where each element shines, yet comes together in perfect harmony.
TONKOTSU RAMEN: THE HEART OF KYUSHU
TSUKEMEN: THE HARMONY OF TOKYO’S EDGE
SHOYU RAMEN: THE SOUL OF TOKYO
MISO RAMEN: THE SPIRIT OF HOKKAIDO
SHIO RAMEN: THE ECHO OF THE SEA
THE TOPPINGS:
NO BOWL OF RAMEN IS COMPLETE WITHOUT ITS CROWN OF TOPPINGS, EACH ONE A NOTE IN THE SYMPHONY, ADDING TEXTURE, FLAVOR, AND BEAUTY.
CHASHU (BRAISED PORK BELLY):
Tender and rich, it melts in your mouth, a gift from the pig, a taste of the earth.
MENMA (FERMENTED BAMBOO SHOOTS):
A crunch, a tang, a taste of the forest, grounding the ramen in the wild.
NORI (DRIED SEAWEED):
A touch of the sea, a hint of umami, dark and delicate.
AJITAMA (MARINATED SOFT-BOILED EGG):
Golden yolk, soft and warm, a treasure hidden within the bowl.
NEGI (GREEN ONIONS):
Fresh and bright, a burst of life, a nod to the spring.
THE GLOBAL JOURNEY:
FROM ITS BIRTHPLACE IN JAPAN, ramen has traveled the world, a dish without borders. Each bowl served in a new land carries with it the soul of Japan, yet adapts, becoming something new while retaining its essence. Instant ramen, a marvel of modernity, brought this dish to every corner of the globe, a humble packet that holds within it the legacy of centuries.
Ramen is more than just food; it is a story, a connection between past and present, a dance of flavors that celebrates the art of simplicity and the joy of nourishment. Whether in a bustling Tokyo alley or a quiet kitchen in the heart of America, ramen remains a bowl of warmth, a taste of tradition, and a reminder that the simplest things often carry the deepest meanings.
OCTOBER CO-OP MONTH
OCTOBER IS NATIONAL CO-OP MONTH, A TIME TO CELEBRATE THE VITAL ROLE THAT COOPERATIVES PLAY IN BUILDING STRONG, RESILIENT COMMUNITIES. CO-OPS ARE UNIQUE BECAUSE THEY ARE OWNED AND GOVERNED BY THEIR MEMBERS, ENSURING THAT DECISIONS ARE MADE LOCALLY AND WITH THE BEST INTERESTS OF THE COMMUNITY IN MIND. BY PRIORITIZING SUSTAINABILITY, FAIR PRICING, AND COMMUNITY WELL-BEING, CO-OPS CONTRIBUTE TO LOCAL ECONOMIES AND EMPOWER INDIVIDUALS TO HAVE A DIRECT IMPACT ON THEIR NEIGHBORHOODS. TO SUPPORT CO-OPS, PEOPLE CAN SHOP AT LOCAL CO-OPS, PARTICIPATE IN EVENTS, BECOME MEMBERS, AND SPREAD THE WORD ABOUT THE BENEFITS OF COOPERATIVE BUSINESSES.
OCTOBER MEMBER DRIVE
IN CELEBRATION OF CO-OP MONTH THIS OCTOBER, Ukiah Natural Foods Coop is hosting an exciting member drive to welcome new faces into our community. Throughout the month, anyone who joins as a new member will receive a special welcome swag bag filled with co-op goodies as a token of our appreciation. Additionally, new members will be automatically entered into a drawing for a chance to win a $100 shopping spree at Ukiah Natural Foods Co-op. It's the perfect opportunity to become a part of a cooperative that values community, sustainability, and local impact, all while enjoying some fantastic perks!
PLASTIC BAG-FREE
STARTING JANUARY 1ST, 2025, in compliance with California Senate Bill 1046, Ukiah Natural Foods Co-op is eliminating all single-use plastic bags and will be replacing them with compostable bags as allowed per the bill. By making the switch to reusable produce bags, mason jars for bulk items, and sturdy reusable shopping bags, you're not just helping the environment—you're also saving money and reducing waste. Every time you choose reusable options, you're keeping harmful plastics out of our oceans and landfills and preserving precious trees that would otherwise go towards paper alternatives. Let's work together to make a lasting impact and create a healthier, cleaner future for everyone.
OCTOBER IS NATIONAL MONTH
OCTOBER FAIR TRADE MONTH
OCTOBER IS FAIR TRADE MONTH, a time to recognize and promote the importance of fair trade practices that ensure ethical production and trade around the world. Fair trade is crucial because it supports farmers, artisans, and workers by providing them with fair wages, safe working conditions, and sustainable livelihoods. This, in turn, helps to combat poverty, protect the environment, and promote social justice. Customers can support fair trade by purchasing products that are certified fair trade, choosing to shop at stores that prioritize ethically sourced goods, and spreading awareness about the impact of fair trade on global communities.
NOVEMBER FIELD DAY SALE!!!
This November, Ukiah Natural Foods Co-op, in partnership with National Cooperative Grocers (NCG), is excited to present a special promotion on all Field Day products. Throughout the month, enjoy great savings on Field Day’s high-quality, organic products while making a difference. For every Field Day product you purchase, NCG will donate 5 cents to the North American Traditional Indigenous Food Systems (NATIFS), supporting their mission to revitalize Native foodways and promote indigenous food sovereignty. Stock up on your favorites and help support this important cause!
NATIFS (North American Traditional Indigenous Food Systems) is a nonprofit organization dedicated to promoting Indigenous food sovereignty by revitalizing and preserving traditional Indigenous food practices. Through initiatives like the Indigenous Food Lab, a professional kitchen and training center, NATIFS provides education and resources on Indigenous cuisine, sustainable food systems, and cultural food traditions. The organization supports the development of Indigenous food businesses and advocates for food justice, aiming to ensure that Indigenous communities have equitable access to healthy, culturally appropriate foods. NATIFS is at the forefront of reclaiming Indigenous culinary heritage and fostering resilience within Indigenous food systems.
LAND ACKNOWLEDGMENT
UKIAH NATURAL FOODS CO-OP ACKNOWLEDGES that we are on the unceded ancestral lands of the Pomo people, who have stewarded this land for countless generations. We honor their enduring relationship with this land and recognize the ongoing impacts of colonization. We are committed to supporting Indigenous sovereignty, cultural preservation, and sustainable practices that respect the natural world. We express our gratitude to the Pomo people for their care of the land, past, present, and future.
ALLOWS LOCAL NONPROFITS TO RECEIVE VALUABLE COMMUNITY FUNDING THROUGH THE SIMPLE ACT OF CUSTOMERS ROUNDING UP THEIR CHANGE AT THE CASH REGISTER. IT'S A FANTASTIC OPPORTUNITY TO SUPPORT ORGANIZATIONS THAT ARE MAKING A DIFFERENCE IN OUR COMMUNITY. APPLY NOW AND JOIN US IN FOSTERING LOCAL GROWTH AND POSITIVE CHANGE!
ROUND UP RECIPIENTS 2024
JANUARY - $3,272.44
MCAVHN Care And Prevention Network
FEBRUARY - $3,516.78
Mendocino County Sheriff's Search & Rescue
MARCH - $3,560.84
Mendocino County Spay And Neuter Assistance Proram
APRIL - $3,302.59
Redwood Valley Grange
MAY - $3,276.39 C-CHAP
JUNE - $4,378.40
Ukiah Valley Friends Of The Library
JULY - $4,281.20
Tribal Ecorestoration Alliance
AUGUST - $3,717.10
NCO's Visión
THE THANKSGIVING ADDRESS
THE ORIGINAL THANKSGIVING ADDRESS, also known as the Haudenosaunee Thanksgiving Address or the "Words That Come Before All Else," is a traditional Iroquois prayer of gratitude, recited to give thanks for the natural world and all living beings before any gathering or decision-making process. It reflects the deep connection of the Haudenosaunee people with nature, acknowledging and honoring the interdependence of all elements of the Earth, from the waters and plants to the animals and the sun.
To read the entire address scan the QR code.
Saturday, Decmeber 14 10:00 am - 12 noon in the Ukiah Natural Foods Café
Winter Happenings
OCTOBER 1-31
Member Drive
WEDNESDAY, OCTOBER 9
Wellness Wednesday - 15% off all Wellness, Health & Beauty
SUNDAY, OCTOBER 13
Health Faire - in the dining room
OCTOBER 18-20
Pumpkin Fest
SATURDAY, OCTOBER 19
Bulk sale 15% - 20% bring your own container
OCTOBER 20-26
Back-To-School Week
MONDAY, OCTOBER 21
Board of Directors Meeting – 5:30pm
All members invited to attend.
Email board@ukiahcoop.com for the online link.
FRIDAY, NOVEMBER 1
Turkey reservations begin
NOVEMBER 1-30
Field Day Sale
Round-up At The Register - United Disaster Relief of Northern California
WEDNESDAY, NOVEMBER 13
Wellness Wednesday - 15% off all Wellness, Health & Beauty
MONDAY, NOVEMBER 18
Board of Directors Meeting – 5:30pm
All members invited to attend. Email board@ukiahcoop.com for the online link.
TUESDAY, NOVEMBER 26
Cheese Sale - 15% off
WEDNESDAY, NOVEMBER 27
Wine Sale - 15% off
THURSDAY, NOVEMBER 28
Closed Thanksgiving Day
DECEMBER 1-31
Round-up At The Register - Good Farm Fund
WEDNESDAY, DECEMBER 11
Wellness Wednesday - 15% off all Wellness, Health & Beauty
SATURDAY, DECEMBER 14
Kids' Holiday Craft Faire - in the dining room
MONDAY, DECEMBER 16
Board of Directors Meeting – 5:30pm
All members invited to attend. Email board@ukiahcoop.com for the online link.
FRIDAY, DECEMBER 20
Beer Sale - 15% off
TUESDAY, DECEMBER 24
Close at 4:00pm for Christmas Eve
WEDNESDAY, DECEMBER 25
Closed for Christmas Day
MONDAY, DECEMBER 30
Champagne & Sparkling Wine Sale - 15% off