September - October 2010 Ukiah Natural Foods Co-op Newsletter

Co-op News

September / October 2010 A publication of Ukiah Natural Foods Co-op, community-owned since 1976

Ukiah N

atural Foods Co-op

721 South State StreetU

kiah, CA

95482

PRSRT-STDUS Postage

PAIDPetaluma, CAPERMIT #16

this issue:InsideGo Organic - Go Co-op! ............ 2Fall Events .................................... 3Local Vendor: Pamela’s Products . 4Dear Meadow Farm..................... 5Gardens in the Schools ................ 6October NonGMO Month ........ 7Fresh & In Season ........................ 8Cooking with Fresh Herbs .......... 9Second Quarter Finances ............ 10Words on Wellness ..................... 12Health Notes - BPA .................. 13Fair Trade Coffee ........................ 14Member-to-Member .................. 15Co-op Calendar .......................... 16

Father & Daughter Duo - Dear Meadow Farm

Michael & Alexandria Curry

The Co-op News • September / October 2010 ukiahcoop.com 2

A natural foods cooperativesince 1976

721 South State StreetUkiah, CA 95482

707-462-4778 • www.ukiahcoop.comemail: [email protected]

Store HoursMon–Fri.....8–8 p.m.

Sat.....8–6 p.m. Sun...10–6 p.m.

UNF Management

Co-op NewsEditor / LayoutJoan Griswold / [email protected]

ContributorsLori Rosenberg, Anne Wright, Joan Griswold, Mike Tilander, Andrea Rios and Terry Nieves

SubmissionsViews expressed in the Co-op News are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op. Submissions from members are encouraged. The deadline for submissions is the first Friday of the month two months before publication. Submissions may be edited or not printed based on length and appropriateness.

General ManagerLori Rosenberg

FinanceAnne Wright

Front EndLodie DeAlba

GroceryBabs Verenis

Human Resources & OperationsSusan Winter

Information Technology Brian Alexander

Marketing & OutreachJoan Griswold

ProduceLibee Uhuru

WellnessMike Tilander

Vision: We envision Ukiah Natural Foods Co-op to be the foundation of a trusted, cooperative marketplace of goods and services that provide for the needs of our diverse community.

Purpose: The purpose of Ukiah Natural Foods Co-op is to be a vital, thriving, and growing community center that will: •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 main- training an ideal workplace. •Add to the enjoyment and enrichment of our greater community ventures and networks. •Have fun doing it!

By Lori RosenbergGeneral Manager

GreetinGs from the General manaGer

Go Organic - Go Co-op!

Fall is just around the

corner, children are back at school and cooler weather is upon us. Septem-ber and October are two months of celebration at the Co-op. National Organic Month, National Co-op Month, Fair Trade Month and the first annual NonGMO month. Take a look through our newsletter for information about these events!

In late August, our nine board of directors and nine management team members spent the day together to begin working on an updated strate-gic plan for the Co-op, address future opportuni-ties and set new goals.

Our bag-reuse program has been quite success-ful. Member-owners and customers have made such a great effort supporting paper bag reduc-tion at the store. It is wonderful to see shoppers bringing in their own bags. We hope that you also use your own bags at other retail establish-ments everywhere! Thanks so much for your support.

Our workforce at the Co-op is growing steadily and we now have a population of 76 employees

of which 41 are full-time and 35 are part-time. We have made a big effort in supporting our staff to give great customer service to all our cus-tomers. We have four different class topics on service that are required to complete. We hope that your experience at the Co-op is welcoming and positive and we sure would love to hear from you on our success.

Thank you for your continued support of our great Co-op which continues to be the foundation of a trusted, cooperative marketplace that serves the needs of our diverse community.

In Cooperation,Lori Rosenberg

Member Appreciation Discount You choose the day in the quarter

to receive your additional 6% discount. The fourth quarter discount is from

September 1 through December 31. Ask customer service if you

have any questions!

The Co-op News • September - October 2010 ukiahcoop.com 3

Wednesday, September 810% off Health & Beauty Products

Weather proof for fall!

Thursday, October 14Start your daythe organic way!

Green Smoothies & Live Super Foods

10% off Juice, *Coffee & Cereal

Monday, September 27

Naturally Healthy Kids

Co-op Class! Green leafy vegetables are power-

house foods! Not enough time? Learn to make fast delicious (seriously!) green

smoothies for all-day zip in your step. Terry Nieves & Cliff Paulin host. $5 member & $8 nonmember,

6:00-7:30 pm in the Espresso Bar

Monday, October 25

5 Fall Events at the Co-op

Co-op Class!Keep your family healthy this school year.

Learn natural ways to prevent and treat common childhood ailments from stomach bugs to ear

infections with Amy Kelchner, ND, of the Ukiah Naturopathic Clinic.

$5 member & $8 nonmember, 6:00-7:30 pm in the Espresso Bar

*Sale applies to packaged coffee

Closet full? No neighbors for a garage sale? Sell your stuff at the Co-op

parking lot flea market!

Shoppers, attendance is free! Booth fee is $10.00 if you want to sell.

Stop in at customer service to reserve your space, or call 462-4778 for info.


featured loCal Vendor

Pamela’s Products

Starting in September, you’ll notice some

changes to our sales flyer, as well as the

coupon books and sales signs at the Co-op.

Besides a fresh new look, you’ll see

more deals, more often, with quarterly

coupon books and new sales flyers twice as

often. So what’s the deal? It’s Co+op,

stronger together.

Although gluten-free living has become big business in

recent years, it isn’t new to long-time Co-op vendor Pamela Giusto-Sorrels. For over 20 years her local company, Pamela’s Products, has been a boon for folks living with gluten intolerance by provid-ing healthy (and tasty) treats and mixes.

Pamela’s Products originally offered Peanut Butter cookies, Old-Fashioned Oatmeal Raisin cook-ies and Ginger Cookies. Located at the former Ukiah Brewing and Ice Company, Pamela’s Products now proudly offers more than two dozen products. They range from biscotti to cake mixes – each one crafted to tasty perfection using methods that ensure gluten-free in-tegrity. “They are a big hit with our customers,” said Babs Verenis, Co-op grocery man-ager, “whether or not they are gluten intolerant.”

Giusto-Sorrels is no stranger to the health food busi-ness. Her grandparents opened one of the first health food stores in San Francisco around 1941. Located in the 1600 block of Polk Street, the Golden Crescent’s windows promised “wonder foods,” “lima and soya bakery products,” and “eggs from range-grown hens.”

Decades later, after the family business had grown into a wholesale bakery, Pamela began making healthy confections herself. She made sticky maca-roons, molasses bars, and groundbreaking gluten-free treats of rice flour and soy. From there her philosophy was born. Ingredients must be fresh and wholesome, customers must be able to know without a doubt the product meets their dietary needs – however unique – and recipes must be so delicious, everyone can enjoy them.

As the company celebrates its 22nd year, Pamela, who splits her time between Ukiah and Marin, is still at the heart of the business which includes an office, warehouse and two production facilities.

Baking with Pamela’s Baking & Pancake MixMuch to the delight of folks suffering from gluten intol-erance, Pamela’s Baking & Pancake Mix can be used as a substitute in most of your favorite recipes. If your recipe does not bake out to your satisfaction, try

omitting any baking powder, bak-ing soda and salt as these three ingredients are in this mix. Also-

• Do not pack down mix in themeasuring cup.

• When eggs are called for, use large eggs.

• When butter is called for, they suggest unsalted, as salt is already in Pamela’s Baking & Pancake Mix.

• When adding liquids, do not add all at one time, leave out a small amount and check dough for cor-rect consistency.

• The Celiac Sprue Association recommends that if you have Celiac Sprue, use only grainless baking powder and flavorings

without grain alcohol.

• Oven vary in temperature. You may need to alter baking times.

• To use with your own recipes you may need to make adjustments. The leavening in Pamela’s Baking & Pancake Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup of mix.

• Unlike wheat flour recipes, cake batter should be thick for better rise. However, bread dough should be looser than wheat flour dough.

• If your cookies spread too much, cut back the short-ening or butter. Too crispy, cut back the sugar. • For cakes, separate the eggs and add the yolks to the batter. Whip egg whites until stiff and fold in before baking. Cake batter should be thick to prevent center from falling after baking.

• Baking without wheat can be tricky, measure ingredi-ents carefully.

• Use your own common sense. If your dough seems too dry, add more liquid. Too wet, add a little more mix.

Pamela Giusto-Sorrels


featured loCal farmer

Dear Meadow Farm

Started in the spring of 2007, Dear Meadow Farm is a small, family owned, registered

organic farm. It is perched on the moist, gentle north slope of a hill a few miles south of Willits. The two- acre farm is owned and operated by Michael and Alexandria Curry, a dynamic father and daughter duo. Besides farming, Michael telecommutes from Elk Grove for Arthur Engineering. Alexandria works in the produce department at Ukiah Natural Foods Co-op. And mom, Diane, who works for Mendocino County Agricultural Department, comes to the rescue with helpful information in times of need.

The Currys, still in the experimental stage, cultivate a half acre and grow a wide array of crops—focusing on produce that does well at their 1650 feet elevation. So far they’ve discovered that winter vegetables—chard, collards, kale, cabbage and lettuce— thrive in the cool northern climate. They have also had some measure of success growing garlic, tomatillos, zucchini and basil in the summer months.

Realizing that tomatoes would need a greenhouse, Michael and Alexandria recently built three hoop houses for summer produce and veggie starts with the plan of extending their growing season. The Currys ir-rigate their fields with drip tape, saving water and time, both precious commodities on the farm. Like many small, sustainable farms, Dear Meadow Farm has had trouble with aphids, white fly, and earwigs, but fortu-nately has nature’s help in the form of frogs, birds and many beneficial insects.

Throughout the year look for Dear Meadow Farm col-lards, dino kale, broccoli and tomatoes in the Co-op produce department. In spring, a wonderful array

of veggie starts are available—many of our customers are still harvesting their summer bounty from them even now!

Alexandria loves the positive comments she receives from Co-op customers about her produce. Dear Meadow Farm broccoli is a staff favorite! “This is a labor of love for both of us,” Alex shares. “Without my dad the farm wouldn’t be possible. We’re up at 4 am har-vesting veggies and dad delivers to the Willits area before he starts work in the morning. I deliver to the Ukiah area and then head back to work the fields.”

The challenge comes with the real cost of food. “We honestly can’t compete with large-scale farms—we’re simply trying to break even. We would love the farm to evolve into

a community center. People of all walks of life could take canning and farming classes and pick their own veggies, for example. Or they could share a pic-nic and simply enjoy the beauty of the place. That’s our dream!” Alex exclaims.

KZYX&Z CONTEST WINNERLongtime Co-op member Ginny Detzel won the grand prize of a $5,000 spending account at the Co-op. The contest was a fund-raiser for KZYX&Z. “I’m thrilled to win,” said Ginny. “It’s was a great opportunity to support KZYX and win all the good stuff at the Co-op. The fact the prize was a shopping spree here was

an additional draw.”

Ginny has been a Co-op member and a Mendocino Country resident for over 36 years. Congratulations Ginny from all of us!

Diane’s Broccoli SaladThis is a favorite recipe in the Curry household. It features one of their favorite (and most prolific) veg-gies. The salad can be made ahead and refrigerated for several hours before serving.

Ingredients:2 heads of fresh broccoli, chopped. (You can peel and chop the stalk, too.)1 small red onion, chopped½ cup raisins or 1 ½ cups fresh grapes sliced in half1 cup walnuts or pecans, chopped

3 fresh mandarins (save juice) or 1 large can mandarins ¾ cup mayonnaise

Directions:Place broccoli, onion, raisins or grapes, nuts, and mandarins in a bowl. Mix mayonnaise with leftover mandarin juice and toss. Enjoy!!

Alexandria with their amazing broccoli

by Andrea Rios,Outreach & Marketing


As the Co-op prepares for “Give Back to Schools Week” (see sidebar) I’d like to share with you an im-portant program in some of our local public schools. Ukiah Unified and Mendocino County Schools are part of the Network for a Healthy California which funds nutrition education and gardening programs for all students! We are happy to tell you that ALL schools in Mendocino County have organic gardens in them. Students are learning from preschool through high school about food. This includes how to plant it, grow it, take care of it, harvest it and prepare it for delicious, nutritious meals and snacks. Support your local school garden today for a better educated (and nourished) citizen tomorrow. Two of our Garden Coordinators, Amy Jirout and April Rosales, share their stories here.

My name is Amy Jirout and I work for Ukiah Uni-fied in the Garden Nutrition Program. I am the

Garden Nutrition Specialist for Yokayo Elementary as well as Pomolita Middle. In the garden we grow and harvest food to taste test to promote healthy lifestyles. The students also have the opportunity to learn to cre-ate simple recipes and cook delicious healthy foods with fruits and vegetables. We are also very fortunate to purchase items from Ukiah Natural Foods Co-op for the students to use during a lesson or to try new foods. Nutrition is a very important part of our lives and the children are enthusiastic to learn about what they are eating and where it comes from. In the classroom the students learn about all the health aspects of the foods we eat. I really enjoy seeing the children take the information they have learned and share it with their peers. I am very proud to be a part of this program to help raise healthy children from the ground up.

My name is April Rosales and I am the Garden-Nutrition coordinator at Oak Manor elementary school. When I was told this position was available, I knew firsthand what incredible work this program does as my children

attended Oak Manor. I never had a problem with getting my daughter to eat healthfully, but when it came to my son I was at my wits end. Then he started school. He ate from the salad bar and brought home vegetables from the gar-den to eat. Although we have a garden and I make a salad every night with dinner, for my son it took hearing about healthy eating from someone besides his mom.

Recently, we did a whole series about seaweed which included taste testing. One of our students fell head over heels for it. He dropped by after school while I was cleaning up and offered to help. He wanted some seaweed to take home because he said his mom couldn’t be-lieve he liked it! The statistics from the Surgeon General are stagger-ing. Obesity has more than tripled among youth ages 6-11. Diabetes has increased from 30 million to 246 million. The Surgeon General says teaching the kids the importance of eating well and being physi-cally active at a young age is crucial to reversing the trend of over-weight children in this county. These are staggering problems; I am so proud to be a part of the solution. This is what our garden-nutrition program is all about; I don’t just say this as a Nutrition Coordinator, but also as a mother.

our loCal Community

Garden & Nutrition Education in the Schoolsby Terry Nieves,Board Member

September 27– October 3

Each time you shop during the week, just tell your cashier which participating school you choose. We’ll donate

5% of your sale to that school–you pay nothing! Registration forms for schools are available

at Customer Service.Schools must register by Friday, September 17.

Ukiah Natural Foods Co-op will donate 5% of all sales to

local schools.

pleH

yenoM esiaR

lacoL roF

!sloohcS

Give Back to Schools Week!

For more information on how to get involved, contact Terry Nieves at: [email protected] or 462-2561


This October is NonGMO Month! The goal is to empower consumers to learn more about

genetically modified organisms (GMOs), the Non-GMO Project and to support the long-term availability of nonGMO food and ingredients. NonGMO day, on 10.10.10, is an event that encourages retailers to take part in educational and fund-raising events. These events are aimed at raising consumer awareness while also raising funds for the nonprofit NonGMO Project.

NonGMO Month and 10.10.10 are important for the Co-op, as we have firsthand experience dealing with customer frustration and confusion about GMOs. The confusion includes how to identify and avoid GMOs while shopping for foods and products.

Before the NonGMO Project, North America had no third-party verification to test for GMO content. Many manufacturers make nonGMO claims but there was no way to know whether the claims are real. Since the Product Verification Program (PVP) was started, thousands of products have been enrolled into the program. Hundreds have already become verified and include

your food in the news

October 2010 Named NonGMO Month

the NonGMO Project Verification Mark on packaging. A list of all NonGMO products is available at nongmoproject.org.

Ukiah Natural Foods Co-op has been on the NonGMO forefront for years; first with consumer education and then as part of the “Yes on Measure H for a GMO free Mendo-cino County” in March 2004.

Despite consumer concerns, the supply of GMO-laden foods and products is increas-ing. According to the USDA, plantings of GM crops in the US this year are at all-time highs. Ninety-three percent of soy-beans, eighty-six percent of corn and ninety-three percent of cotton planted are GMO. With as much as eighty percent of processed foods in the country at risk for GMO contamination, it has been nearly impossible to make it out of the grocery store without GMOs in your cart! But don’t give up hope just yet; the “NonGMO Project Verified” seal will give customers an op-portunity to make educated choices about GMOs.

During October, we will work to raise con-sumer awareness with in-store information and product promotions and discounts for

Genetically Modified Organisms (GMOs)

are laboratory creations using gene-splicing biotechnology. This allows

scientists to create combinations of plant, animal, bacterial and viral genes that do not

occur naturally. The practice is haphazard, and can lead to unintended and uncontrolled changes

in the organism’s DNA.

Designed to improve crop yields and drought tolerance there is no evidence they do. However

research linking GMOs to decreased fertility, allergies, organ abnormalities and poor immune

response is increasing.

Concerned about feeding GMOs to your family without further research? You can now choose

NonGmo Project Verified products. Learn more at nongmoproject.org

Did you know?

1. Amy & Brian Pulp-Free Coconut JuiceI like it with no pulp, but either way you split it, you get an awesomely refreshing drink that has natural electrolytes and refuels you for those hot days.

2. Have’A Corn ChipsThese crispy chips with just a drop of soy sauce have a sweet and salty taste that can be paired with any dip.

3. Bulk Wild Rice SticksRich, buttery, and oh so addictive...in a very good way!

4. Newman’s Own Peppermint Cups The perfect size for a cool minty pick me up!

5. Tazo Brambleberry TeaIt’s packed with a sweet savory bunch of berries and gives you the antioxidants to fight anything!

6. Aldens Vanilla Bean Ice CreamNo other ice cream has ever tasted quite sovanilla-ey. Perfect with strawberries as a topping.

7. Brown Cow Maple Yogurt (Cream Top)The taste of real maple syrup is like having pan-cakes in a cup!

8. Alfaro’s Santa Cruz Sourdough BreadThe crunch of the bread when toasted along with some fresh butter is what the gods themselves envi-sioned as toast.

9. Mendocino Mustard Hot & Sweet Never has a sandwich tasted so right with the per-fect balance of a sweet and spicy condiment.

Cashier Hugh McAvoy describes his eating style: I love healthy teen-age snack food that loves me back!

Hugh’sTop 9

NonGMO Project Verified products. On 10.10.10,our Espresso Bar barristas will donate their day’s tips to the NonGMO Project.

For more information about NonGMO Month visit: http://www.nongmoproject.org/consumers/non-gmo-month/.


It’s Fresh & In Season!

Apples

This new twist on an old favorite uses the best of the season. Use either sweet or tart apples depending on your preference.

Ingredients:1 cup plain or vanilla yogurt (dairy, coconut or soy)2 tablespoons frozen apple juice concentrate, thawed1/2 teaspoon cinnamon2 cups shredded cabbage1 1/2 cups chopped apples1/2 cup chopped walnuts1/2 cup raisins

Directions:To make the dressing combine first three ingredients in a small bowl and stir together well.

In medium bowl combine cabbage, apples, walnuts and raisins. Stir in the dressing, chill. Makes eight 1/2-cup serv-ings

APPLE CINNAMON COLESLAW

You can find most of the ingredients for this raw food tart in the bulk sec-tion at the Co-op. Adapted from the Food Is Elementary food education curriculum by nutritionist Antonia Demas, as seen in the Atlantic Maga-zine.

Ingredients:1 cup finely chopped nuts (pecans, walnuts, or mixture) 1 cup dates, pitted and finely chopped1 cup coconut (flaked) 1 teaspoon cinnamon 2 teaspoons vanilla 1/2 cup dried cranberries or cherries Sliced bananas and sliced apples

Directions:Soak cranberries or cherries and dates in a little warm water. Drain the water and reserve. To the fruit mixture add nuts, coconut and cin-namon and mix to a thick paste. Add reserved water as necessary.

Flatten the crust in a tart pan. Add a layer of sliced bananas and gently press. Decorate by adding sliced apples on top. Refrigerate at least one hour. Slice to serve.

ANTONIA'S RAW FRuIT

TART

Why make fancy desserts when in-season produce is at its peak? This recipe can be made with firm, ripe pears, too.

Ingredients:4 apples, cored and peeled1 tablespoon butter1 tablespoon sugar or honey1/4 cup raisins or currants1/4 cup toasted pine nuts3 tablespoons applejack, apple brandy or regular brandy

Directions:Slice apples into 3/8 inch thick rounds. Heat butter in a skillet and apples then toss with sugar. Cook over high heat turning apples about every 30 seconds. Cook for about 12 minutes until apples have begun to caramelize. If not yet tender add a bit of water and continue to cook.

When tender add raisins and pine nuts. Cook for another few minutes then add applejack and cook until it has evaporated. Serve warm over ice cream or yogurt.

-from Vegetarian Cooking for Every-one by Deborah Madison.

SAuTéED APPLES


There are a few things that distinguish a great dish and the cook behind it. Of course, the qual-

ity of the ingredients, the energy of the cook, and the inspiration of the recipe will all come to bear on the finished dish. But while putting food on the table there are a few things that will lift your food from the mun-dane to the sublime. One of those is a skillful use of herbs. In fact, I’d say that using fresh herbs is one of the easiest and most natural ways to make everything you make taste just a little bit better.

Dried herbs have their place, but most of them are pale shadows of their fresh counterparts. When fresh herbs are available, they are undeniably more flavor-ful, more nuanced, and even more nutritious. Don’t be intimidated. Over the years, I can’t tell you how many people have come to cooking classes, and confessed that they “don’t know anything about herbs.” Instead of enjoying the flavors, they worry that they aren’t doing it right. Well, one step to doing it right is to use fresh, and with a few guidelines, you don’t have to worry about anything.

There is a general rule about substituting fresh for dried and vice versa. Three times the quantity of fresh to dried, so a tablespoon of fresh stands in for a teaspoon dry. It’s just a suggestion, and often, wrong.

By Robin Asbell

your Co-op KitChen

Cooking with Fresh Herbs

In herb-centered dishes, like say, basil pesto, you just can’t do dried. Maybe you could use parsley and add a bit of dried basil for flavor, but a mouthful of basil flakes doused with oil is missing the whole point.

In looking at herbs, it is illustrative to divide them into two groups. There are the leafy herbs, which are deli-cate and tender, and then there are the twiggy herbs, which are resinous and sturdy. In the leafy category fall all the ones you eat raw or just barely cooked, like basil, cilantro, parsley, dill, chervil, tarragon, arugula and mint. These are the most fleeting and delicate, and you don’t want to simmer them in a long-cooking stew.

Leafy herbs are the ones you can be the most liberal with. Many of them are associated with summertime, although good old parsley is a year-round standard. If you have ever made pesto, you have seen a big pile of fresh herb turn into a small amount of sauce, and it is so delicious that you can eat it with a spoon. Just about any of the leafy herbs can jump into that pesto-like mode. These herbs can be added by the handful to green salads, although you might want to start slow with some of the more intense ones, like dill and tarragon. Just take a bite and see if you think it might overwhelm.The twiggy herbs are the most assertive, with their decidedly strong scents and tastes.

We associate them more with cold weather cooking, where they hold their own with rugged roasts and long simmered pots of beans. The twiggy herbs include rosemary, thyme, sage, lavender, and to some de-gree, oregano. These are the ones that are almost too much when eaten raw, and that really sing when they are sautéed in plenty of olive oil before adding to a dish. They can be thrown into a pot of beans and cooked with them, perfuming the beans and broth. All flavors are carried within the plant in small amounts of oil, and then released as the oils of the plant spread throughout the dish. Twiggy herbs are a little more oily, and their flavors hold up to cooking.

Once you have that part down, the best thing to learn about herbs is in what cuisines they are used and which foods complement them.

In general, light herbs are used with milder foods. Rich and creamy foods are often accented and offset by a spark of herbiness, whether a handful of parsley or a teaspoon of thyme. A spark of tarragon cuts the rich-ness of a creamy cheese or white sauce.

These general guidelines are a start for choosing herbs to add to your favorite cuisines, so start there and see where it takes you!

-Robin Asbell is a longtime contributor to the Mix, and as the former head chef of the Wedge Deli, she developed many recipes for popular foods still sold today. Her books, The New Whole Grains Cookbook (Chronicle 2007) and The New Vegetarian Cookbook (Chronicle 2009) are widely available. Robin writes for magazines like Vegetarian Times, Better Homes and Gardens, Heart Healthy Magazine, Experience Life and Health Magazine.


Sales for the 2nd quarter totaled

$2,852,101, an increase of 5.81% over the same quar-ter last year. Year-to-date sales now total $5,512,605 as of June 30 – an 8% increase over 2009 sales in the same period. Last year’s sales were flat so we are delighted to see this increase in our co-op sales and in other co-ops across the country, who are also reporting similar sales increases. During the 2nd quarter, an average of 1005 customers per day shopped at the co-op, spending an average of $31.19 each. 73% of our sales were to member-owners, and 66% of our sales were from organic products.

Income Statement – the income statement shows the results of our financial performance over each time period. It also compares the current quarter’s results with the annual budget and the previous year’s perfor-mance.

After totaling sales for the 2nd quarter, the 2nd quarter expenses are totaled then deducted from the sales. The first and largest deduction from sales is for the

Co-ops worK

Second Quarter Financial Report is in!

by Anne WrightFinance Manager

Ukiah Natural Foods Co-op2010 / 2009 Monthly Sales Comparison

cost of the goods we sell. The cost-of-goods-sold for the second quarter came in low at 63.79% of sales. Expenses are usually expressed as a percent of gross sales. We budgeted for a cost of goods of 65% but a lower figure is better. The cost of goods is subtracted from the store’s gross sales and the balance left is called the gross margin. The co-ops’ gross margin this quarter is 36.21%. Next, member-owner discounts are deducted from the gross margin. Member-owners received $101,429 or 3.56% of gross sales back in reg-ister discounts during the second quarter, bringing the year-to-date total for discounts to $197,424. After deducting the cost-of-goods-sold and the mem-ber-owner discounts, the margin drops to 32.66%. All other store operating expenses are outlined below:

Labor expense is all expenses related to having em-ployees. This is our largest operating expense. Wages, employment taxes, health insurance, workers comp, retirement are all tallied here. Current labor expenses total $616,398 or 21.61% of gross sales. Expenses are under budget by .46% this quarter.

Occupancy Expense – These expenses are repair and maintenance, utilities, insurance costs and janito-rial service – all the costs of maintaining the physical building. These expenses totaled 1.90% of gross sales - .18% over budget. We continue doing a lot of repair

and maintenance this year and expect this category to be over budget through the end of the year.

Depreciation – spreads out the expense and diminishing value of equipment over the lifetime of the equipment. Under budget.

Marketing – These are expenses for advertising and promoting the co-op. This category is also under budget!

Governance – Membership ex-penses of all kinds are tallied here, as well as any expenses directly related to the board of directors (like Board insurance). Expenses are over budget for this category. We spent a whopping $12,452 in membership expenses, $9336 of

which was for the board election. Operating – This is for store supplies like bags, small equipment, phone and internet services, cash handling and travel. Expenses are running slightly over budget by .03%.

Administration – This is for office supplies, com-puter related expenses, postage and other office expenses. We are over budget by .14%. Spending is up on miscellaneous computer expenses.

The expenses above total $802,304 or 28.13% of gross sales, just a half point under our budget of 28.64%. To this amount we add “other income and expenses.” “Other” means income generated from ac-tivities other than selling merchandise. Examples are membership fees, class fees, ticket fees, and inter-est from savings. Then we deduct “other expenses” which is usually class expenses or other expenses not directly related to the sale of merchandise.

In summary, after deducting all store expenses from the revenue, the co-op now shows $133,057 in tax-able income. After deducting estimated income tax, we have a profit of $74,142 for the quarter. The net profit of $74,242 for the quarter increases the year-to- date net profit to $149,979 and that amount is trans-ferred to retained earnings on the balance sheet.

Balance Sheet - this shows you what the co-op has (assets) and what it owes (liabilities) and what it owns (equity).

The co-op’s current assets are cash on hand, ac-counts receivable, cash deposits, prepaid expenses and inventory. Our current assets increased $702,314 over last year. This was mainly an increase in cash of $692,583. Inventory also increased $15,394. Fixed assets, which are the co-op’s building and equipment, decreased in value because of depreciation, and as-set acquisitions were small this quarter.

Liabilities - what we owe, increased this quarter by $160,709 over same period last year. We still have remarkably little in liabilities and no long-term liability at all. With assets greatly exceeding our liabilities, the co-op has a healthy financial statement this quarter. Member equity has increased by $521,814 since June 30, 2009.

SummaryThis has been an unexpectedly good year so far! We feel ready to start planning for the future again and take another look at our future expansion plans.

650,000675,000700,000725,000750,000775,000800,000825,000850,000875,000900,000925,000950,000975,000

1,000,0001,025,0001,050,000

JAN. MARCH MAY JULY SEP. NOV.

20092010

Year-to-date sales now total $5,512,605 as of June 30 – an 8% increase over 2009 sales in the same period.


Ukiah Natural Foods Co-op • Income Statement June 30, 2010 Current QTR Previous QTR 4/1/10 1/1/10 6/30/10 Ratio 3/31/10 Ratio

INCOME Store Sales 2,852,101 100.00% 2,660,505 100.00%Less: Cost of Goods Sold 1,819,222 63.79% 1,717,027 60.20% = Gross Margin on Sales 1,032,879 36.21% 943,478 33.08%Less: Member Discounts 101,429 3.56% 95,994 3.37% = Gross Margin Store Operations 931,449 32.66% 847,484 29.71% EXPENSES Labor Expense 616,398 21.61% 565,483 19.83% Occupancy Expense 54,266 1.90% 50,252 1.76% Depreciation Expense 27,261 0.96% 27,453 0.96% Marketing Expense 32,218 1.13% 19,847 0.70% Governance Expense 8,709 0.31% 13,146 0.46% Operating Expense 47,724 1.67% 41,575 1.46% Administrative Expense 15,729 0.55% 25,120 0.88%Total Operating Expenses 802,304 28.13% 742,876 26.05%Net Savings from Store Operations 129,145 4.53% 104,608 3.67%Plus: Other Income 3,912 0.14% 1,897 0.07%Less: Other Expense 0 0.00% 0 0.00%Earnings Before Income Tax 133,057 4.67% 106,505 3.73%Income Tax Expense 58,915 2.07% 30,668 1.08%Net Savings (Loss) 74,142 2.60% 75,837 2.66%

Ukiah Natural Foods Co-op • Balance Sheet June 30, 2010 Over / Assets: at 6/30/10 at 6/30/09 Under Current Assets 2,722,870 2,020,556 702,314 Fixed Assets 1,473,919 1,504,835 (30,917) Other Assets 49,518 38,392 11,126 Total Assets 4,246,306 3,563,783 682,522 Liabilities: Current Liabilities 594,115 433,406 160,709 Members Equity: Members A & B Shares 727,325 666,204 61,121 Retained Earnings 2,774,887 2,674,826 100,061 YTD Net Savings (Loss) 149,979 (210,653) 360,632 Total Liability & Members Equity 4,246,306 3,563,783 682,523

1 Voluntary & Open Membership

2 Democratic Member Control

3 Member Economic Participation

4 Autonomy & Independence

5 Education, Training & Information

6 Cooperation Among Co-ops

7 Concern for the Community

The International Co-op Principles

• Integrity• Quality Food & Goods• Customer Service• Community Involvement & Leadership• Prosperity

Our Core Values


words on wellness

Day at the Beachby Mike TilanderWellness Manager

I used to do lots of camping in my home state of Minnesota with its

many pristine lakes to explore and enjoy. One day I got the bright idea to do some winter camping. Now we are talking a whole new ball game. I contacted my college buddy Jim. He came up in early January and we went camping for a couple nights in the wilderness.

Our timing was perfect! The first day we had about six inches of snow with a strong Alberta clipper dropping the temperatures to 30 degrees below. We set up camp in a blinding snowstorm and Jim built a small lean-to so we could cook. The first night’s dinner was interesting. Jim, very much the carnivore, cooked his venison steak and beans. I prepared a huge pot of veggie stew that included carrots, celery, potatoes and six kinds of beans that lasted me both days.

Around nine in the evening I heard Jim loudly snor-

ing so I decided to go exploring. I crawled out of my heavy cold-weather sleeping bag and went snowshoeing through the deep snow. The clouds scattered revealing a gorgeous full moon; it was getting very cold. An hour later I could hear wolves howl-ing in the distance. I was in my glory! I got back to camp around midnight. Jim was sitting up in his sleeping bag and yelled out, “where in the double hockey sticks have you been? We are surrounded by wolves, their howling

woke me up and you are off wander-ing in the woods! Let’s get the you-know-what out of here!” I told Jim the best part of being in the woods is hanging out with the wolves. I have a sneaking suspicion that didn’t amuse him. I thought he was going to pass out because he was certainly freaked out! The next day we snowshoed most of the day and that night the wolves weren’t howling. I think Jim was relieved.

I get a tremendous surge of vitality from these out-ings. Speaking of vitality,

we have introduced a new herbal tincture company called Vitality Works in the wellness department. They make our Ukiah Natural Foods private label. Last year we intro-duced another private-label brand, Reliance, which is an excellent company. Their products have done very well for us. I thoroughly vetted both companies before I let them put our private label on their products. Vitality Works has been in business for twenty-eight years and is owned by Mitch Coven, a medical herbalist. He worked as an herbal practitioner for many years and his many successes treating thou-sands of patients became the basis for Vitality Works. His original clinic is still in business and he likes to

joke that “our products are tested on humans.” The facility he owns and makes his herbal products in is in Albuquerque, New Mexico. It is FDA registered, DSHEA compliant and is currently the only extraction plant in the U.S. that has passed the strict Canadian Health Standards compliance norms. Most of their herbs are grown in the U.S. and when possible grown organically and biodynamically. They have farms in southern New Mexico and receive lots of their raw materials from Resting in the River Farm. It is a 60-acre biodynamic farm in Abiquiu, New Mexico, owned by actress Marsha Mason. We carry many of their herbal tinctures and herbs in capsules. We carry

some of their kid products as well as some herbal products and combinations that we don’t have in any other brand. Stop by the wellness department and my terrific staff can show you our herbal private label products that are great values!

Winter camping isn’t for everyone and I never could get Jim to go again. He said he didn’t sleep well the night the wolves were serenading us. Me, I slept like a baby and woke up in the morning sweating a little as the sleeping bag did its job. Sleeping under the stars in subzero temps is an indescribable experi-ence but like I say it isn’t for everyone. I lived in the North Country for many years and go back in the winter whenever I can. I am always amazed how the creatures there survive such cruel conditions. I run into Jim once in a while when I am in Minneapolis. I tell him how I still run with the wolves when I get the chance. He just shakes his head and says “knock yourself out - once was enough for me!”

Co+op Deals Coupon Book: New Look, Great Savings!The Co+op Deals coupon book offers big savings on your favorite brands includ-ing Barbara's Bakery, Coun-try Choice Organic, Amy's, Lundberg Family Farms and more! This fall, you'll notice a new name and a new look, with the same great savings from your co-op. By working with over 110 co-ops from around the country, your co-op is able to offer you great deals on products your family will love.

Watch your mailbox in late August for this special offer. Coupons are valid through October 31, 2010.

Wellness Shift Leader Maxine Ward points out the new Vitality Works section.


Top row: President Clifford Paulin Vice Pres Adam Gaska Treasurer George Gibbs VI Secretary Jacquie Lee Bottom row: Terry Nieves Nehemiah Bear Joe Wildman Lorena Calvo-Evans

Not Pictured Paul Barth

Ukiah Natural Foods Co-op Board of Directors

The movie “Tapped!” shown at the Ukiah Play-house Theatre as a public service of the Co-op

brought the issue of BPA in rigid water bottles and plastic containers into sharp focus. We decided to dig deeper about other sources of BPA and for more information about the potential harm of this potent chemical.

First made in the search for a synthetic estrogen in the 1930s, Bisphenol-A (BPA) was thought too weak for that purpose. In the 1930s, the chemical industry began manufacturing BPA for use in polycarbon-ate plastics and epoxy resins. It shows up in water bottles, baby bottles, canned food linings (including infant formula cans) and bottle tops.

When BPA in a container comes in contact with a food or a beverage the chemical can leach out. Examples include canned beans or infant formula, a sports drink in a polycarbonate plastic bottle or that leftover spaghetti in your old plastic storage con-tainer.

After an early approval of BPA as safe, the FDA

health notes

BPA - What's the story?

Sports drink bottles are one source of harmful BPAs

Examples of (BPA) contact may include canned beans or infant formula, a sports drink in a polycarbonate plastic bottle or that leftover spaghetti in your old plastic storage container.

now states the chemical is of “some concern.” It has earmarked $30 million to further examine the risks of BPA by studies at the National Institutes of Health.

Scientists have identified an increased risk of some cancers, reproductive problems and hyperactivity in laboratory rats exposed to BPA. Also linked to the chemical exposure are obesity, diabetes, heart dis-ease, liver toxicity, ovarian cysts and the early onset of puberty. Concern is highest for babies and young children, because their systems are most vulnerable to toxic chemicals, and for pregnant women, who may transfer the chemical to their developing babies.

A survey conducted by the Centers for Disease Control and Prevention in 2003-2004 found detect-able levels of BPA in 93 percent of over 2,000 urine samples. In fact, after reviewing 700 published stud-ies on BPA, the Environmental Protection Agency determined the BPA levels currently found in humans is higher than the levels causing adverse effects in animal studies.

Meanwhile, states are taking matters into their own hands. The California Senate, for example, approved a bill banning BPA from feeding products (includ-ing formula) made for children 3 years or younger. Canada banned BPA in March 2010.

Some manufacturers are also on board. From January 2009, the six leading U.S. manufacturers of baby bottles and feeding cups have not made these products using BPA for the U.S. market.

Although manufacturers aren't required to state on product labels whether their products or packaging contain BPA, there are some general rules of thumb you can use to limit your exposure:

• Look for containers that have BPA-free on the label. The Co-op has both water bottles and food contain-ers that are BPA free. If BPA-free options aren't avail-able use glass, porcelain or stainless steel containers instead of plastic or metal (many metal water bottles are lined with a BPA plastic coating.) If you must use plastic, in general, you're safest sticking with the recycling labels #1, #2 and #4.

• If you do use plastics keep them out of the micro-wave and dishwasher. Discard old, scratched plastic containers, which are more likely to leach chemicals than newer containers.

• Buy fresh or frozen food instead of canned. Or look for canned brands that have BPA-free containers. Organic producers are usually reliable, but the best way to tell is to visit the manufacturer's website or give them a call.

• To reduce your baby's exposure to BPA, breast-feed or buy BPA-free bottles. If you use formula, choose powdered over liquid, as liquid is more likely to contain BPA (leached from the can liner into the liquid). The Co-op offers BPA-free pacifiers, sippy cups and toys.


As many of you know, longtime Co-op supplier and customer favorite, Thanksgiving Coffee Com-pany, is recovering from a disastrous fire. The fire, which broke out on July 5 at 9:15 p.m., destroyed much of their business. Thankfully, however, the blaze spared their green coffee and antique coffee roaster.

The fire, which is under arson investigation, has not daunted the spirits of the Thanksgiving crew. In fact, they sent out coffee orders the next afternoon.

With rebuilding already underway, this 40-year old company is moving forward. Since product offer-ings are currently limited, if your first choice isn’t available, why not try one of their other coffees? You might find a new favorite and support this great company at the same time.

Thanksgiving Coffee Company Recovering from Devastating Fire

As you top off your cup of Joe, imagine 2.5 billion cups of coffee consumed around the globe in the

next 24 hours. No wonder coffee is one of the world's largest commodities. The specifics of how it's grown and sold are hugely important, for the well-being of cof-fee farmers and the environment in developing areas, such as Central America, South America, Africa and Indonesia where much of our coffee is grown.

Large corporate expansion into coffee production has often been hurtful to growers and the environment. They cleared trees that once shaded and protected coffee plants to make way for higher yields. Farmers and their families have suffered increased chemical exposure and the environment has taken a blow. Yoyo market prices are difficult for coffee farmers to deal with, plunging many further into poverty and debt.

Your choice of coffee does make a difference. Choosing coffee that's Fair Trade, organic, and shade-grown can positively impact coffee growers and the environment. Here's why…

Fair TradeA certified Fair Trade label on a package of coffee en-sures the farmers who grew the beans were paid a fair, decent-living wage for their work, including a guaran-teed minimum "fair trade price." Participating farmers belong to co-ops (nonsweatshop work organizations) that sell the coffee themselves rather than to a middle-man who takes a cut from the profits. Credit against fu-ture sales helps farmers stay out of debt and long-term relationships bring some commercial stability to farm-ers and their community. Technical support for farmers transitioning to organic farming and support to improve areas such as medical care, education and environ-mental stewardship are important fair-trade benefits.

Today, more than 100 U.S.-based companies have licensing agreements with TransFair (the Fair Trade certifying organization) to offer Fair Trade-certified coffee, which – by the way – is often also certified organic and shade-tree grown.

Want to try some certified fair-trade coffee? We carry three kinds at the Co-op: Thanksgiving Coffee and Taylor Made coffee both in bulk and packaged (see article below for an update) and Capricorn Coffees.

OrganicOrganic coffee is booming. The U.S. and Canada imported about 89 million pounds of organic cof-fee in 2008. That’s a 12-percent increase over the previous year. And it’s part of a 29-percent annual average growth rate from 2000 to 2008, compared to a 1.5-percent growth rate in the

conventional coffee industry.

For organic certification, coffee must be grown, pro-cessed and roasted without the use of synthetic pesticides, banned substances or addition of artificial flavors. (Also, organic decaf is decaffeinated using wa-

ter or carbon dioxide while conventional processing al-lows solvents like methylene chloride and ethyl acetate to be used in decaffeination.) Farmers who grow coffee organically use beneficial insects, organic mulch and fertilizer and the canopy of trees for shade (which limits the need for watering). Organic coffee farming also promotes crop diversification and minimizes soil erosion through reforestation.

While it’s true that few if any chemicals from conven-tionally grown coffee are left on the coffee bean after roasting, chemical pesticides and fertilizers assault the health of farmers and their families. And they pollute the environment in which farmers live and work.

To identify organic coffee, look for the USDA organic seal, which means the product contains at least 95 percent organic ingredients. The Co-op Espresso Bar serves up Taylor Maid Organic Coffee and sells it bulk and prepackaged, too. Thanksgiving Coffee and Capri-corn Coffees are also Certified Organic.

fair trade & orGaniC

Coffee at the Co-op


Health & Wellness

Acorn Whole Being Health, Alan Sunbeam, L. Ac.ukiahacupuncture.com, 354-2665

Birthing Support, Chiah Rose [email protected], 489-6029

Candice Romanow Licensed Acupuncturist & Chinese Herbalist healing-pathways.com, 480-9021

Christine Miller, D.C. Low Intensive Laser Therapy, Chiropractor101 W. Church St, Ukiah, 462-2230

Inner Harmony, Casey EldredgeColon Hydrotherapycolontherapyukiah.com, 972-0692

J. Robert Ortega, D.D.S.1377 S. Dora St., Ukiahmendosmiles.com, 462-3875

Luna Hart, HHCHolistic Health Consultanthartofhealth.com, 354-4731

Philo School of Herbal EnergeticsMary Pat Palmer, AHG, ATRherbalenergetics.com, 895-3007

Six Rivers Optical, Aura Gross725 S. Dora St., [email protected], 462-1310

Sharon StewartNutrition Counseling, Weightloss & [email protected], 367-0172

Tai Chi, Qi Gong, Meditation & Martial Artsawesomeargos.com, 485-1198

Ten Moons Birth & Family ServicesLisa Rawson, 467-9242

Yoga Mendocinoyogamendocino.org, 462-2580

Massage Kate Nachtwey, CMTJin Shin Jyutsu/Massage Therapy/Pregnancy jsjbodyharmony.com, 489-1064

Mary-Margaret Mastin, AHMTPolarity & Structural Balancing, 621-1401

Mike RobertsMassage Therapist, 621-4321

Nan Tylicki, LMT390 W. Stephenson, Ukiah, 463-0680

Therapy

Dennis Miller, MFT462-3228

Divora Stern, LCSWEnergy psychology, emotional freedom technique, theta healing biofeedback, 354-9911

Gail Shahbaghlian, MFT518 S. School Street, Ukiah, 462-6575

Hypnotherapy & Energy HealingJulia Velazquez-Contreras RegenerationalHealing.com, 357-0294

JoAnn Lovascio Core Energetics, Somatic Psychology, & Body Mind Awareness, 367-3946 Kathleen MacGregorCounseling, [email protected], 391-8569

Reiki Energy Healing, Bonnie [email protected], 413.7004

Terry Kennedy LCSWSpecializing in Voice Dialogue-Jungian model & non-dual approach to consciousness, 467-1362

These Co-op member-owners offer discounts to other member-owners! If you’d like to include your business in the directory, contact marketing at the Co-op at 462-4778 ext 115.

Note, a listing in the Member-to-Member directory does not imply a Co-op endorsement.

Co-op member-to-member Misc. Services

Alden Tech & Design Computer Consulting/Web Design, 462-3446

Alliance Auto Service213 S. Main St., 462.4432

All Ears Computing, Marc Levine [email protected], 463-1885

Deborah Pruitt, Ph.D. Strategic planning & group facilitationgroupalchemy.net, 456-0654

Heather SchickHorizon Investment Group, 459-0200Free consultation/plan for socially responsible investing

Howard Egan, Realtor ReMax Full [email protected], 272-2500

Paulownia Tree Company, ZoeAnna Thiesdragontrees.com, 485-6277

Photography Ron Greystar rongreystar.com, 456-9099

Political Landscapers, Joe Louis [email protected], 367-0910

Raw Chef Christina BasorClasses, Special occasion desserts & more! 489-3600

Raw Food Chef & Consultant, Tonya [email protected], 272-7275

Real Estate Appraiser, John [email protected], 743-1210

Redwood Home Inventory & Organizing Sheila Leighton, 895-3735

Salon 309 468-7979

Shoefly & Sox463-6933

Tara Moratti, Coldwell Banker Mendo Realty, Inc.Office 459-5389 ext. 109, Cell 367-0389

Tech Support (Mac), Sirius Mac [email protected], 237-2597

Theta MindThetahealer, Dog Trainer & Animal Communicatorthetamindthetahealing.com, 895-9129

Co-op CalendarSeptemberWednesday, September 1Co-op Art WallRob & Ash Burgess, a husband and wife team, specialize in portraits and events.

Monday, September 6Labor DayThe Co-op will be closed for the holiday!

Wednesday, September 810% off Health & Beauty ProductsTime for some well deserved self care!Jason Argos & George Husaruk perform 3:30 - 6:30 pm.

Thursday, September 9Store Closing Early at 6:45 pmfor all staff meeting. Sunday, September 19“Wild About Health!”Children’s Health Fair - FREE!11 am - 3 pm 1640 S. State St.Alex Rorabaugh Center & Grace Hudson Elementary SchoolJoin the Co-op & 30 local organizations for a fun & informative community event!

Monday, September 20Co-op Board Meeting6 pm 413 N. State St.All members are invited to attend. For the meeting agenda, go to ukiahcoop.com.

Thursday, September 23Autumnal Equinox Join Julia & Cliff Landis with Darin Smith for Traditional/Bluegrass Americana Fusion. 3:30 - 6:30 pm. Monday, September 27 - October 3Back to School WeekShop at the Co-op & support local schools!

Monday, September 27 Co-op Class!Naturally Healthy KidsKeep your family healthy this school year!6:00-7:30 pm. See page 3 for more details.

Thursday, September 30Member Appreciation DiscountThird Quarter Ends

October Friday, October 1Co-op Art WallToni Orori works wonders with watercolors.

Member Appreciation DiscountCo-op member-owners, your fourth quarter member appreciation discount is available starting October 1st. You have until December 31st to use it!

Saturday, October 2Co-op Community Flea MarketCo-op parking lot, 9 am - 2 pm See page 3 for more details.

Thursday, October 1410% off Juice, Coffee & CerealJust in time to stock up for back to school.Don Willis plays cheery tunes 2:30 - 5:30 pm

Monday, October 18Co-op Board Meeting6 pm 413 N. State St.All members are invited to attend. For the meeting agenda, go to ukiahcoop.com.

Monday, October 25 Co-op Class!Green Smoothies & Live Super Foods!Learn how to make delicious (seriously!) smooth green smoothies 6-7:30 pm. See page 3 for more details.

Sunday, October 31Happy Halloween! Boo!

Give Back to Schools Week!September 27–

October 3

Each time you shop atthe Co-op during the week,just tell your cashier which

participating school you chooseand we’ll donate 5% of your sale to

your school.

Ukiah Natural Foods Co-opwill donate 5% of all sales

to local schools.

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yenoM esiaR

lacoL roF

!sloohcS

Every Sunday isSenior Sunday at the Co-op!

All Co-op member-owners 65 and over receive an additional

2% discount every Sunday.

September - October 2010 Ukiah Natural Foods Co-op Newsletter

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Transcript of September - October 2010 Ukiah Natural Foods Co-op Newsletter