The Co-op Beet Winter 2022

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A natural foods cooperative since 1976 OPEN EVERY DAY TO EVERYONE Store hours 7:00am - 8:00pm IT IS WITH MY HEARTFELT APPRECIATION to wish all of you a happy and healthy new year. Your support of our local community store of 46 years allows us to continue to offer so many healthy, organic, and local products for you and your families to enjoy. Thank you for the support and patronage from our member-owners and shoppers. The past year was incredibly challenging for all of us. We are ever so proud, grateful, and happy that our remodel/expansion project is successfully complete, allowing us to open and offer new food services including the beautiful seating area. It is with my upmost gratitude and appreciation to our board of directors, and our staff who gave their personal best, support, and care in keeping the Co-op fully stocked and operable. This year, there will be three Board of Directors’ seats up for election, each for a threeyear term. If you possess the experience and particular business skills that could be helpful to the Co-op, please consider running. Interested candidates can find the application packet online at The application deadline is January 31, 2022, and the voting period will run the month of March. We hope you enjoy the winter edition of our quarterly newsletter, featuring a local business, Boonville Barn Collective, with their story of success and passion. Our marketing team had a fun day going there and captured some great shots of what they do. We proudly sell their products along with many other local producers in our county. Thank you for your continued support of our locally owned and operated Cooperative grocery store.

community powered

In Cooperation, Lori Rosenberg

Organic Espresso & Juice Bar 7:00am - 7:00pm Soup & Salad Bar 10:30am - 7:00pm Bowl'd Bar 11:00am-7:00pm M-Sat 721 South State Street Ukiah, CA 95482 707 462-4778 e-mail:

UNF Management General Manager Lori Rosenberg Facilities Dan Thompson-Sagehorn Finance Anne Wright Café Sebastian Knox Front End Lodie DeAlba Grocery Chris Jepson Human Resources Susan Winter Information Technology Tasha Jelen


Marketing & Outreach Yvonne Boyd Produce Libee Uhuru


We envision a community in which everyone has access to healthy food, where Ukiah Natural Foods Co-op is a vital part of the local food system.


To sell trusted food, with knowledge and compassion.



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.

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, Sara Balsaldua, Grey Wolfe Smith, Escarled Simon Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op.


MA R Y LO U L E O N A R D president

LE O B U C vice president

Happiest of new years



Become involved with the Co-op



Star ingredient: Piment d'Ville


Loving our community & surroundings


Boonville Barn Collective turns up the heat




Board of Directors


Finding inspiration in nature

Disaster Relief of Northern CA

AN G I E M CC H E S N E Y secretary

JO H N B A I L E Y treasurer


Run for the Board, vote for The board


L A R R Y M AY FI E L D director

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

B E T H S A LO M O N E director

AS A COOPERATIVE BUSINESS we are member-owned and governed by our member-owners. Each member-owner of record has an opportunity to vote for the board of directors and on any bylaw changes. The elected board then represents the member-owners in the overall governance of the business. We are approaching Board of Directors election time again. Serving on the elected Board of Directors is one way for member/ owners to participate and help the Co-op flourish. We encourage anyone who is a member in good standing to consider running for a seat on the Board. Board applications are available at customer service and on our website, If you have any questions regarding the 2022 elections, please contact the Board Development Committee at, or Lori Rosenberg at, or call 707.462.4778.


Membership deadline (for eligibility to vote)

January 31, 2022

Nomination / application deadline for candidates

January 31, 2022

Election material available at Customer Service and website

February 11, 2022 Balloting period

March 1-31, 2022 Ballots must be cast at or received at the Co-op ballot box by

March 31, 2022

Election results compiled

April 1, 2022

Election results announced

April 4, 2022



Palentine's DAY

By Sara Basaldua & Grey Wolfe Smith


HISTORICALLY, VALENTINE’S DAY HAS BEEN A HOLIDAY celebrated around the world for centuries. We’ve come to know it as a day of love spent romancing our significant others with cards, gifts, dinner for two, and more. But over the past two years the world has shifted the way we do life and the way we do love. The pandemic has impacted love and relationships in a significant way – how affection and appreciation are shown. It’s

safe to say through the course of these past two years our relationships with our loved ones has deepened. It has reminded us to slow down and remember our “why." This is not to say we should do away with our usual Valentine’s traditions, but to create new ones with all the people we do life with. Why not celebrate each other and show what true love looks like by being kind, patient, and understanding.


20% off off 20%

lth, Beauty & Wellnes a e H s all Thursday, February 10 Includes supplements, tinctures, lotions & potions!


There are many ways Valentine’s Day can be celebrated. So for this “Palentine’s” Day, consider celebrating by including those partners in life that have grown with you: familial, platonic, and romantic connections. Why not open the door to celebrating our everyday loves as well as our love for community and surroundings. Happy “Palentine’s” from our Co-op community to yours.

Ukiah Natural Foods Co-op Customers

for Hopkins Round Up Fire Victims

S a k l le u B 15% 15% off off all bulk

Thursday, March 10 includes bulk body care

THANKS TO OCTOBER'S "ROUND UP AT THE REGISTER," Co-op Customers were able to raise $3200.77 for the Disaster Relief of Northern Caifornia (UDRNC) to help victims of the recent Hopkins Fire. UDRNC's fire and disaster recovery center is a community of volunteers who stand at the ready to assist individuals who have suffered losses due to a natural disaster in Northern California. They supply survivors with free hygiene products, bedding, household goods, clothing and shoes, personal items, and even applicances and furniture dependent on the need. Volunteers hand out immediate relief in the form of gift cards, gift bags, and sleeping bags often on the scene of a fire or other disaster.

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

UDRNC is now located at 1240 Airport Park Blvd., formerly the Mendocino Animal Hospital building. To donate items to UDRNC, contact Danilla Sands at, or call (707) 489-3970 and for a listing of their current needs, check out their Facebook page, UnitedDisasterRelief.

above: a selection of quality home goods below: men's clothing in all sizes

above: Danilla Sands of UDRNC


Chiles, Boo

Co-owners Gideon Burdick and Krissy Scommegna, and farm foreman Nacho Flores.


onville Style By Yvonne Boyd


Hot, sweet, red, yellow, ground into a powder or dried whole, Boonville Barn Collective is all things peppers and more. Located in beautiful Anderson Valley just off Highway 128 between Boonville and Philo you will find the farming operation of Boonville Barn Collective. With a big wooden barn on one side of the highway and processing facilities on the other, the farm not only produces twelve varieties of peppers, but also dry beans, strawberries, and even a few olive trees, all on about ten acres. Woman-owned and operated by Krissy Scommegna, Boonville Barn is known for their Piment d’Ville chile powder made from Espelette chile peppers. Earlier this month, I was able to spend a morning on the farm with Krissy, co-owner Gideon Burdick, and farm foreman Nacho Flores. After some early morning harvesting of peppers and a tour of the farm and facilities, we sat down together so I could learn a little bit more about Boonville Barn Collective. Originally from Milwaukee, Wisconsin, Krissy came to Northern California for an internship at The Boon-

ville Hotel eleven years ago. She was supposed to be there for just four months but ended up staying for five years. While at the Hotel she worked a variety of jobs, but the one she became most excited about was working in the kitchen cooking. The Boonville Hotel is focused on sourcing as much local produce as possible - or growing it themselves - and they wanted to extend that philosophy to their spices. While she was using a French Piment d’Espelette chile powder in her cooking, Krissy was able to find fifty seeds of this unique pepper. She then gave the seeds to Nacho and asked him if he could grow them, which he did of course, and then they were faced with the question “what next?" Next was figuring out how to dry and grind the chiles to create their own Piment d’Ville chile powder. With this hurdle passed back in 2012, their chile powder became the chile powder of Boonville. Fast-forward to the end of 2019 when Krissy and husband Gideon founded Boonville Barn Collective, bringing all their farm's products under one roof.



THE HOW-TO'S OF GROWING CHILE POWDER, BOONVILLE STYLE Nacho explained growing chilies takes not just hard work but also a lot of love. Everything needs to be coordinated and balanced to work with much attention paid to detail. Chile powder from start to finish takes around ten months. A typical growing season begins in February by germinating the seeds and by June the starts are ready to go into the ground. Most chiles are harvested mid-September to early November, and October through early December is spent processing, drying, and grinding. All chiles are harvested by hand and then go to the greenhouse for a few weeks to age and develop their flavor. Next, also by hand, the seeds and stems are taken out and the chiles are put into the dehydrator for a few days until a little crispy. Once out of the dehydrator they are ground into chile powder and then packaged, all while being kept as fresh as possible. The farm is Mendocino Renegade certified, and all chiles are grown with organic sustainable practices.

above: Espelette pepper seeds below: Boonville Barn Collective barn on Hwy 128

above: Nacho sorts freshly-harvested chiles. below: Find Piment d'Ville in our Spices section!

COOKING WITH CHILE POWDER When I asked about the various ways to cook with the Piment d’Ville, Krissy and Gideon suggested spending some time using it as a replacement for your black pepper. Nacho added a good start is with eggs! Sweet with a hint of heat the Piment d’Ville comes in classic, spicy, and smokey. Once you’ve mastered this you can then move up the spice ladder and try some comapeño or poblano chili powders. The Piment d’Ville is truly unique and worthy of being used for your daily cooking. We are happy here at the Co-op to carry not just the Piment d’Ville but also their whole dried chili peppers, Golden State Seasoning Salt, Citrus and Chile Marmalade, and the Cellar Door Strawberry preserves with Piment d’Ville. Stop by and pick up some today!


Heat it uP! Boonville Barn Collective shared four fabulous recipes with us, all featuring their sweet & spicy Piment d'Ville chile powder.


Spatchcocked Piment d’Ville Chicken with Charred Lemons and Potatoes by Emily Teel

Piment d'Ville Shakshuka by Emily Teel


3 Tbsp olive oil, plus additional for bread 1 Tbsp Piment d’Ville, plus additional for sprinkling ½ tsp ground cumin ½ tsp ground coriander 2 cloves garlic, peeled and sliced ¾ cup diced onion ½ cup diced zucchini ½ cup diced bell or sweet pepper ¼ cup pitted olives Salt 14-ounce can crushed tomatoes or tomato sauce 4 eggs 4 ounces feta, crumbled Chopped parsley or cilantro Crusty bread, to serve

1 whole (4-4.5 pounds) chicken, neck and giblets removed Salt 1/3 cup plus 2 teaspoons olive oil 2½ tsp Piment d’Ville 1 medium lemon, sliced into rounds, seeds removed 3 pounds potatoes (about 4 large russets), peeled and cut into large pieces 1 head garlic, separated into cloves

Preparation: 1. 2.





Preheat oven to 425°F. Bring 2 quarts water to a boil in a large saucepan. Spatchcock chicken by placing it breast side down on a cutting board. Using kitchen shears, cut along both sides of backbone and remove. Turn chicken breast side up and open the underside of chicken against the cutting board. Using the heel of your hand, press firmly against the breast bone, flattening the chicken completely. In a small bowl, mix together 2 tsp olive oil and 2 tsp Piment d’Ville. Rub chicken all over with seasoned oil and season liberally with salt. Set aside on a rimmed baking sheet. Add potatoes and 2 Tbsp salt to the saucepan of boiling water. Cook until barely tender, 10 minutes. Drain potatoes and return to pot. Add sliced lemon, remaining 1/3 cup olive oil, and remaining ½ tsp Piment d’Ville and stir to thoroughly coat. Spread potatoes in a single layer on a second rimmed baking sheet. Scatter unpeeled garlic cloves over top. Place both baking sheets in preheated oven. Cook for 20 minutes. Stir potatoes and rotate position of sheets in oven. Cook another 20 minutes. Stir potatoes and check chicken temperature in thickest part of thigh. Continue roasting until chicken reaches 165°F, 10 to 20 minutes more, depending on size of chicken, stirring potatoes every 10 minutes. Once chicken reaches 165°F, carefully transfer it to a cutting board. Rest chicken for ten minutes, carve, and serve with potatoes and roasted garlic cloves, squeezed from their husks.


Preparation: 1. 2. 3.


5. 6. 7.

Preheat oven to 375°F, placing rack in center of oven. Add oil and Piment d'Ville to a large, oven-safe skillet and place over burner on medium heat. Remove a Tbsp of Piment d'Ville oil and set aside. Add cumin, coriander, garlic, and onion to pan and stir to coat in the oil, increasing heat to medium-high and cooking until the onions begin to turn translucent. Add zucchini and bell pepper and sauté, about 3 minutes. Season with salt. Add olives and crushed tomatoes, stirring to combine. Bring the vegetable mixture to a simmer, and allow to cook about 5 to 8 minutes. Taste and season with salt and more Piment d'Ville as necessary. Remove from heat and, using a spoon, create wells in the tomato sauce. Crack an egg into each well and transfer the pan to the oven. Bake until egg whites are set and yolks are just wobbly, about 7 to 9 minutes. Remove from oven and sprinkle feta over top to melt slightly. Swizzle reserved Piment oil over top and sprinkle with parsley or cilantro. Serve with crusty bread toasted with a drizzle of olive oil.

Spiced Pumpkin Gingerbread Loaf by Clare Langan

Smoked Salmon d'Villed Eggs by Boonville Barn Collective

Ingredients for the Bread


1 ½ cups all-purpose flour 1 ½ tsp ground ginger 1 tsp cinnamon 1 tsp baking powder ½ tsp baking soda ½ tsp Piment d’Ville, plus more for topping ¼ tsp ground cardamom (optional) ¼ tsp freshly grated nutmeg Heaping ¼ tsp fine sea salt ⅛ tsp ground cloves 1 cup canned pure pumpkin puree 3 eggs, room temperature ¾ cup extra-virgin olive oil (sub vegetable oil) ⅛ cup packed dark brown sugar 2 Tbsp molasses 1 tsp vanilla extract

Preparation: 1. 2.

3. 4.


Ingredients for the Glaze

1 cup confectioners’ sugar 1-2 Tbsp milk Pinch cinnamon 2 Tbsp toasted pumpkin seeds

Heat oven to 350°F. Line an 8”x4” loaf pan with parchment paper and coat with nonstick spray. In a medium bowl, whisk flour, spices, baking powder, baking soda, Piment d’Ville, and salt. In another medium bowl, whisk pumpkin, eggs, oil, brown sugar, molasses, and vanilla. Stir the wet ingredients into the dry ingredients until no streaks of flour remain (be careful not to overmix). Pour into the loaf pan and smooth the top. Bake for 60-75 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing onto a rack to cool completely. For the glaze, whisk the confectioners’ sugar, cinnamon, and enough milk for a smooth, pourable consistency. Drizzle over cooled bread. Sprinkle with Piment d’Ville (as much as you like) and pumpkin seeds. Store tightly wrapped or covered for up to 5 days on the counter. Freeze, tightly wrapped, for up to 3 months.

6 hard boiled eggs ½ cup smoked salmon, diced ¼ cup fresh chives, diced 2 Tbsp fresh parsley, diced ¼ cup plain Greek yogurt 2 Tbsp shallot, finely diced 1 Tbsp Dijon mustard 2 Tbsp capers, chopped 1 tsp grated lemon zest 1 Tbsp fresh lemon juice 1 tsp Piment d’Ville, plus more for garnish

Preparation: 1.


Peel eggs and cut in half. Remove the yolks. In a medium bowl, mix together yolks, salmon, half of chives and parsley, Greek yogurt, shallot, mustard, capers, lemon zest, juice, and Piment d’Ville. Spoon back into egg whites. Garnish with remaining parsley, chives, and plenty of Piment d’Ville.

Right Here Everything you need for a healthy life.

Open Every Day to Everyone 7am - 8pm 721 South State St., Ukiah


Bowl Bar

Barra de bowl

Prepared salads

Ensaladas preparadas

Roasted chickens

Pollos asados

Breakfast burritos

Burritos de desayuno

House made sandwiches

Sándwiches hechos en casa

Hot Soup & salad bar

Sopa caliente y barra de ensaladas

Take n’ bake pizzas

Tomar pizzas para hornear

Organic espresso & juice bar

Espresso orgánico y bar de jugos

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