UkiahCoop_News_Winter26_web

GREETINGS FROM THE GENERAL MANAGER

It seems fitting to be writing my first GM article as we begin a new year here at Ukiah Natural Foods.

A new year always comes with a mix of anticipation, excitement, and perhaps trepidation about what lies ahead. So too does a change in leadership for an organization, for everyone involved. I began my tenure here on November 3rd, after my family and I rushed across the country from Rhode Island to get here in time to support our store through the winter holidays. Not long after, I found myself sitting at our Thanksgiving Turkey Table, helping to field pre-order pickups. While starting right before the holiday rush can sound like a daunting proposition, as it turned out, it gave me the opportunity to experience our co-op at its best, from our creative, efficient, and accurate turkey pre-order process to our staff going above and beyond to help us all get what we needed to fill our Thanksgiving tables. I had a front-row seat to our team in action and got to meet some of our dedicated members and shoppers.

As I get to know our store, our staff, and our customers, I wanted to let everyone know a bit about me: my connection with co-ops technically began in childhood. My mother was a dedicated natural foods shopper, and I recall hazy memories of tagging along while she shopped at the garage-turned-store, the Hungry Hollow Co-op, in Chestnut Ridge, NY. Many years later, in 2012, I ended up getting hired as a Produce Clerk at Hungry Hollow, which had since moved from a garage-turned-store to a house-turned-store. Over the years that followed, I moved from Produce Clerk to Center Store Clerk and Cashier, to Shift Lead, to Marketing Manager, Center Store Manager, and a year as Interim General Manager. After my time at Hungry Hollow, I was driven to learn as much as I could about co-ops, so instead of seeking another upper-level management role, I took a job as a Lead Cashier at Weavers Way Co-op in Philadelphia to experience another operation, so to speak, “from the ground up.”

To make a long story a bit shorter, my journey has now led me through an even greater variety of co-op roles and experiences. I have worked in nearly every department, sometimes in more than one at once, and, while not intentionally planned, I have gained experience in both small and large operations, singlestore and multi-store, older-established and startup co-ops, and rural, urban, and suburban locations. I can safely say that I have accomplished my mission to learn as much as I can about co-op operations and have gained a lot of insight into what makes us unique, what unites us, and what is common to us. More recently, my personal goal has become to apply all that I’ve learned (and continue learning!) toward helping co-ops move forward and expand our mission to serve and strengthen our communities. Accomplishing this may look very differently than it did in the past in some respects, as we face and seek to respond to the enormous challenges of economic uncertainty, high inflation, social/political divide, and more that are shaping our world today. At the same time, it’s who we already are and have been for so many years that holds the answers – the world just needs more co-ops! More co-ops and stronger co-ops, because the more successful we are, the more we give back, and the stronger we make our communities at large. I look forward to joining you all in this work in 2026 and beyond.

In Cooperation,

Robert Drake

Ukiah Natural Foods General Manager

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

10:30am - 7:00pm Hot Bar

10:30am - 6:00pm

Burrito & Taco Bar

10:30am - 7:00pm

Bagel Bar

7:00am - 2:30pm

721 South State Street

Ukiah, CA 95482

707 462-4778

www.ukiahcoop.com

email: UNF@ukiahcoop.com

UNF Management

General Manager

Robert Drake

Facilities

Dan Thompson-Sagehorn

Finance

Anne Wright

Food Service

Chance Breen

Floor Manager

Lodie DeAlba

Grocery

Lenny Mller

Human Resources

Dagoberto González

Information Technology

Tasha Jelen

Marketing & Outreach

Yvonne Boyd

Produce

Libee Uhuru

Wellness / Health & Beauty, Front End

Katie McClure

Co-op Beet

Editor

Yvonne Boyd

Design & Production

Nicole Martensen - Tierra Design

Cover Photograph

Yvonne Boyd - Ranchomatic Studios

Contributors

Yvonne Boyd, Robert Drake, Stephen Groff

Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op.

BOARD ELECTIONS 2026

Membership deadline (for eligibility to vote) January 31, 2026

Nomination/application deadline for candidates January 31, 2026

Balloting period March 1 - 31, 2026

Election material available at customer service & ukiahcoop.com February 13, 2026

Ballots must be cast by March 31, 2026

Election results compiled April 1, 2026

If you have any questions regarding the 2025 elections, please contact the Board Development Committee at board@ukiahcoop.com or Robert Drake at rdrake@ukiahcoop.com or 707.462.4778.

PERSIMMONS

A Sweet Slice of History and Tradition

Persimmons have been cherished for thousands of years, with a history that stretches across continents and cultures. Native to China, the fruit was first cultivated more than 2,000 years ago and quickly became prized for its rich sweetness and medicinal qualities. From China, persimmons spread to Korea and Japan, where they became deeply embedded in culinary traditions—dried into chewy hoshigaki, fermented into beverages, or enjoyed fresh during autumn celebrations. The plant made its way to the United States in the mid-1800s, where both the native American persimmon (Diospyros virginiana) and the larger, milder Asian varieties found a home in orchards and backyards.

At their core, persimmons are a study in patience and transformation. Astringent varieties, such as the classic Hachiya, must ripen fully until soft and jellylike to reveal their honeyed flavor. Non-astringent types, like the popular Fuyu, can be eaten crisp like an apple, offering a bright, subtle sweetness. This versatility has made persimmons a seasonal favorite in many cuisines.

In the kitchen, persimmons shine in both sweet and savory dishes. Their smooth pulp adds moisture and character to breads, cookies, and puddings— most famously the old-fashioned American persimmon pudding. Sliced Fuyus bring color and mild sweetness to salads, cheese boards, and grain bowls. In East Asian cooking, persimmons are used to sweeten teas, enrich sauces, and create festive confections enjoyed during holidays.

Beyond culinary uses, persimmons carry cultural symbolism. In Japan, they are associated with good fortune and longevity. In the American South, folklore links the seeds to weather predictions for the coming winter.

Whether eaten fresh, baked into desserts, or dried for winter enjoyment, persimmons remain a treasured fruit that bridges history, geography, and tradition—bringing a warm autumn sweetness wherever they grow.

words and photography by

YVONNE BOYD

Marketing & Outreach Manager

Persimmon Salad with dried cranberries and candied walnuts

INGREDIENTS:

• 2 lbs persimmons

• 3/4 cup sugar

• 1/2 cup melted butter

• 1 cup whole milk

• 1 cup evaporated milk

• 2 eggs, beaten

• 11/2 cup flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp freshly grated nutmeg

• 1 tsp cinnamon

• 1 tsp ginger

PERSIMMONS

• 1/2 cup chopped pecans

INSTRUCTIONS:

1. Preheat the oven to 325 degrees. Grease a 9"×13" ceramic or Pyrex baking pan.

2. Peel and remove the seeds from about 2 pounds of Fuyu or American persimmons (do not use Hachiya). Pulse in a food processor until smooth.

3. Combine the wet ingredients and sugar with the persimmon pulp using a whisk.

4. Combine dry ingredients by whisking or sifting.

5. Add dry to the wet and mix well (batter will be a little lumpy and very runny). Add pecans.

6. Pour into the baking dish and bake for 1 hour. It will set up like a cake but a knife will not come out clean. Allow to cool at least 10 minutes before serving. Serve warm with whipped cream (lightly sweetened) or vanilla ice cream. This freezes very well, and can be thawed in the refrigerator and then reheated in the oven.

POTATO SOUP

courtesy Ruth Ann Boyd

Ingredients

6-8 medium potatoes

¼ cup butter

½ cup flour

6 cups milk

½ tsp salt

¼ tsp pepper

Preparation

1. Peel, cube, and boil potatoes. Mash or blend to consistency you like.

2. In a separate pan melt butter, add flour, and cook stirring for about a minute.

3. Add half the milk and stir until lumps are out of flour mixture.

4. Add the remaining milk and on medium heat bring to a boil, stirring constantly.

5. After coming to a boil, remove from heat and add potatoes.

As the days shorten and temperatures drop, we find ourselves craving warmth— not just the physical kind, but the emotional comfort that comes with feeling nourished, cared for, and connected. Winter has a way of slowing us down, drawing us inward, and reminding us of the fundamental things that sustain us. Among those, there are few foods as universally beloved and deeply tied to comfort as soup. A good soup doesn’t just warm the body; it soothes, restores, and invites us to gather. Whether simmering on the stove at home or shared among friends and neighbors, soup is one of the oldest and most generous meals we know.

Across cultures and throughout history, soup has held a special place in kitchens and communities. It is a food of resourcefulness—able to stretch humble ingredients into something nourishing and satisfying. Vegetables past their prime, leftover grains, bones from a previous roast—none of it needs to go to waste when soup is on the menu. That ingenuity itself carries a sense of care: the idea that things have value, that nourishment can come from simplicity, that our meals don’t need to be extravagant to be meaningful.

Part of soup’s comfort comes through the way we make it. Unlike many fast meals, soup asks us to slow down. The chopping of vegetables, the gentle stir of the spoon, the long and patient simmering—these are acts of presence. Winter often encourages us to embrace this slower pace. While the world outside may be cold and dormant, inside we build warmth, layer by layer, just as a soup builds flavor. The kitchen fills with the scent of onions caramelizing in butter or olive oil, herbs like thyme and bay releasing their aromas, and hearty in-

words and photography by

YVONNE BOYD

abowlto

Marketing & Outreach Manager

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softening and mingling. Soup is a sensory embrace.

But beyond nurturing the individual, soup has long been a food of togetherness. In many households, a pot of soup on the stove signals invitation. It says, There is enough to share. Pull up a chair. Soup is naturally communal: it can be ladled and served to many, it can stretch when one more person arrives, and it easily accommodates substitutions based on what is available or what someone likes. In winter, when social connection becomes especially important to our emotional well-being, something as simple as inviting a friend for soup can be an act of kindness.

Even the variety of soups reflects our diversity and shared humanity. A hearty lentil stew, a brothy miso soup, a creamy potato-leek blend, a spicy pozole, or a vibrant curry-based soup—the possibilities are endless. Each pot is a story, an expression of place, culture, memory, or family tradition. And when we share soup, we share those stories as well.

Winter challenges us with darkness and cold, but it also gives us permission to gather close. A bowl of soup is a reminder of the essential comforts that carry us through the season: warmth, nourishment, connection, and care. The next time the wind howls or frost settles on your windowsill, consider putting a pot on the stove. Make enough to share. Let the kitchen fill with gentle heat and the fragrance of simmering ingredients. Let the bowl you hold in your hands warm not just your body, but your spirit.

Because soup is more than a meal—it is winter’s invitation to slow down, savor, and come together.

HAM & BEAN SOUP courtesy Ruth Ann Boyd

Ingredients

Ham bone

Ham

1 lb dried navy or Great White Northern beans Salt & pepper to taste

Preparation

1. After you have enjoyed your ham dinner, save some ham to the side, take the ham bone and cover with water in a large pot. Cook on low heat for 20-30 minutes.

2. Rinse the beans and add to pot. Bring to a boil, reduce heat, and simmer until beans are cooked.

3. Add your ham.

4. As an option, you can add chopped onions and celery.

5. Salt & pepper to taste.

VEGETARIAN LENTIL AND CHICKPEA SOUP

courtesy Andie Mitchell

Ingredients

• 2 Tbsp olive oil

• 1 small onion, finely chopped

• 2 ribs celery, finely chopped

• 4 garlic gloves, minced

• 1 Tbsp grated fresh ginger

• 2 tsp ground coriander

• 2 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp ground cinnamon

• 1/8 tsp red pepper flakes

• ½ tsp salt

• ¼ tsp freshly ground black pepper

• 4 cups vegetable broth

• 1 cup dried lentils (brown or green)

• 1 15-ounce can chickpeas, rinsed and drained

• 1 28-ounce can crushed tomatoes

• 2 cups kale, stems removed and leaves chopped

Preparation

1. In a larger Dutch oven, heat the oil over medium-high heat until very hot. Add the onion, carrot and celery and cook, stirring frequently, until beginning to soften, about 8 minutes. Reduce the heat to medium, add the garlic and ginger, and cook, stirring constantly, 1 minute. Stir in the coriander, paprika, cumin, cinnamon, pepper flakes, salt, and pepper, and cook, stirring constantly, for 30 seconds.

2. Stir in the broth, chickpeas, and lentils; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover (keeping the lid slightly open for steam to escape), and simmer until the lentils are just tender, about 2o minutes.

3. Stir in the tomatoes and simmer, partially covered, stirring occasionally, for 10 minutes. Stir in the kale and continue to cook, partially covered, until the leaves are tender, about 5 more minutes. Take the Dutch oven off the heat and stir in the fresh cilantro and parsley. Season with salt and pepper to taste. Serve.

CHICKEN NOODLE SOUP

Ingredients

• 1 Tbsp butter

• ½ cup chopped onion

• ½ cup chopped celery

• 4 (14.5 ounce) cans chicken broth

• 1 (14.5 ounce) can vegetable broth

• ½ pound chopped cooked chicken breast

• 1 ½ cups egg noodles

• 1 cup sliced carrots

• salt and ground black pepper to taste

Preparation

1. Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.

2. Add chicken broth, vegetable broth, chicken, egg noodles, carrots, salt, and pepper. Stir to combine and bring to a boil.

3. Reduce heat and simmer for 20 minutes.

HOMEMADE BEEF VEGETABLE SOUP

courtesy Kathy Watts, Co-op shopper

Ingredients

• 2 pounds stew meat

• 1 chopped onion

• 1 chopped bell pepper

• 1 large bottle spicy vegetable juice

• 3 15-ounce cans green beans

• 3 15-ounce cans carrots

• 2 14.5-ounce cans diced tomatoes

• 3 15-ounce cans sweat peas

• 2 15-ounce cans whole kernel corn

• 4 medium potatoes diced

• Cajun seasoning

• Salt & Pepper to taste

Preparation

1. Cut the stew meat into smaller pieces and remove fat. Season meat with salt, pepper, and Cajun seasoning.

2. Sauté in a small amount of olive oil until brown.

3. Sauté onions and peppers.

4. Add everything to a large pot. Do not drain the canned vegetables.

5. Cook on medium heat until potatoes are done.

6. Lower heat and let simmer another 30 minutes.

7. Add seasonings to taste.

YOUR MEMEBERSHIP MATTERS

BREAD

The seasons are changing as the summer heat gives way to cooler evenings and crisp mornings. Ah, Northern California, you are unique and beautiful. The fire season is on pause, being kinder to us than years past, as many of us recall. Last year’s winter was bountiful in many ways. We will take another similar one, eh?

Baby Boomers, born 1946-1964, carried the mantle of the Activist Movement, which found many vibrant causes to protest, celebrate, and carry a distinctive voice heard above others. In many ways, Boomers ushered in the organic food movement and developed practices that exemplified a healthy diet, consciousness, and communal sharing. As the back-to-the-Earth lifestyle spread, the food industry got on board and offered shoppers products that mirrored homegrown food and other organic and natural resources.

Ukiah Natural Foods is a sterling example of quality products sold at competitive prices. The produce section is the pride of the valley. The market emphasizes local products, and the staff will greet you personally and always be there to help. UNF now has a cafe that serves fresh, hot food throughout the day. Don’t forget to take advantage of the specials. Wellness Wednesday is very popular. There is an active and cohesive board of directors that is always evaluating the store's success and building positive community connections as we coordinate with a qualified and dedicated staff.

As a co-op, the market exists as an owner-shared business that honors all customers. We appreciate your support of our values and our commitment to bringing healthy products to our community, and we ask for your continued support by becoming a member. If you are already, thank you, and if you are having thoughts, let’s talk. Check out our website at ukiahcoop.com for more info.

As the Boomers slide over gracefully, let’s give them a grateful nod and watch the Gen’ers step into the cockpit, grab the tiller, and continue to steady the course no matter how stormy it gets. Mendocino County is a special place, and community awareness remains high. The board is working with staff to find ways to rejuvenate interest and increase transparency towards monthly meetings, website accessibility, and membership participation. We continue to pursue new and innovative ways to strengthen our community connections and make UNFC a vital, independent organization that offers healthy choices, with an emphasis on organic food and wellness products.

Come join us.

Fair winds, Stephen Groff Board member

Every 2nd Wednesday of the month

Winter

HAPPENINGS

WELLNESS WEDNESDAYS

15% Off All Wellness, Health & Beauty

Every second Wednesday

Wednesday, January 14

Wednesday, February 11

Wednesday, March 11

BOARD OF DIRECTORS MEETINGS

5:30pm All members invited to attend. Email board@ukiahcoop.com for the online link.

Monday, January 19

Monday, February 16

Monday, March 16

MISSION: VISION:

We join together for a common purpose: to sell trusted food and goods for the health of our community.

We envision a thriving, healthy community in which we are a vital link in the local food system.