Spring 2019 issue

SCOOPTHE

The Newsletter for Quincy Natural Foods and Feather River Food Co-op

April ~ May ~ June

Spring 2019

QNFC General ManagerAndrea Wilsongm@qnf.coop

Editor, Design & LayoutMarcie Wilde

Member Servicesmemberservices@qnf.coop

What’s in The Scoop:

East Side News

Manager’s Report

Fourth Quarter Summary

Co-ops for Community

New Product Spotlight

Annual Member Meeting

Earth Day Events

Picnic Perfect

Announcements

Community Calendar

Spring Recipes

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SCOOPTHE Manager’s Report

by Andrea Wilson, General Manager

Fourth quarter, our winter quarter, was filled with exceptional weather and historic events. Normally 4th quarters and 1st quarters are our slower seasons. This winter, we stayed busy and

used the time to plan for a fun-filled Summer! Overall, total sales were up 4.3% from last year, holding strong through year end.

Grocery, Produce, Dairy and Household showed steady growth in our 4th quarter with the strongest growth in sales. We are proud to be your choice for fresh, local and healthy food!

In Quincy, our store experienced extended power outages, freezer issues and stock reduction to prepare for our new freezer unit and heavy weather. Sales did hold steady with prior year, but we did not see any growth in this quarter.

In Portola, our store also felt the effects of inclement weather. Huge local support helped keep sales steady and we saw a slight sales growth over last year. Thank you for making us one of your favorite places to shop! We really look forward to your visits and all the new faces we have been seeing!

Our community rose to support our Paradise neighbors as they came to terms with the Camp fire that devastated their region of Butte County. Our Co-op donated a pallet of water to victims of the fire, which was handed out by our neighboring co-op, Chico Natural Foods Co-op. They made and handed out free food to their impacted community. Thank you, Chico Co-op for being a light in your community - Stronger Together!

Highlights of the 4th quarter:

• Produce department expanded our Co-op Explorers program with a coloring contest for our younger healthy eaters, if you have a young artist (10 and under) in the family, bring them by!

• FRFC has been freshening up and making the store look great! Come on by and see what we have in stock!

Fourth Quarter Report: October - December

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Fourth Quarter - 2018 (October - December) SummaryWhat Happened?

Sales:COGS:

Total Expenses:Net Ordinary Income:

Q4 2018$932,796$618,626$298,122$16,990

% of Sales100.00%66.3%33.6%1.8%

Budget100.00%65.00%31.95%3.05%

Fourth quarter, our winter quarter, was filled with exceptional weather and historic events. Normally 4th quarters and 1st quarters are our slower seasons. This winter, we stayed busy and

used the time to plan for a fun-filled Summer! Overall, total sales were up 4.3% from last year, holding strong through year end.

Grocery, Produce, Dairy and Household showed steady growth in our 4th quarter with the strongest growth in sales. We are proud to be your choice for fresh, local and healthy food!

In Quincy, our store experienced extended power outages, freezer issues and stock reduction to prepare for our new freezer unit and heavy weather. Sales did hold steady with prior year, but we did not see any growth in this quarter.

In Portola, our store also felt the effects of inclement weather. Huge local support helped keep sales steady and we saw a slight sales growth over last year. Thank you for making us one of your favorite places to shop! We really look forward to your visits and all the new faces we have been seeing!

Our community rose to support our Paradise neighbors as they came to terms with the Camp fire that devastated their region of Butte County. Our Co-op donated a pallet of water to victims of the fire, which was handed out by our neighboring co-op, Chico Natural Foods Co-op. They made and handed out free food to their impacted community. Thank you, Chico Co-op for being a light in your community - Stronger Together!

Highlights of the 4th quarter:

• Produce department expanded our Co-op Explorers program with a coloring contest for our younger healthy eaters, if you have a young artist (10 and under) in the family, bring them by!

• FRFC has been freshening up and making the store look great! Come on by and see what we have in stock!

Some things to look forward to…

• QNF has some plans in the works for accentuating our fresh departments and updating our seating area, stay tuned!

• Get to know our staff! We have great new staff at both locations, if you see a new face, be sure to say a quick hello!

• Annual Meeting on June 15th , details should be out by May, this will be a fun one!

• Freshening and updating outside area(s) in Quincy is entering final planning stage, hope to see this happening this summer!

• Paint! We plan to do some painting; it has been 15 years for our Quincy store and we think it is time to freshen up!

Have a wonderful Spring! Wishing you all a season of fresh food, healthy eating and strong community!

It has been a winter of change including staff and products. You may have noticed new faces at the co-op. We have two new employees Jim Kinkade and Matt VanderVelden . Jim who is new to the grocery industry works primarily on the register a few mornings a week. Our second Matt at the store, Matt VanderVelden has become an invaluable team player, working primarily Clerk shifts.

Another change is that we have a new Grocery Assistant at FRFC. Many of you already know Mikki, as she was a per-existing employee. Mikki brings an eager to learn attitude, a great work ethic, and is prompt in responding to customer product suggestions. The team is strong and ready to be of service!

We are perpetually refining our product selection, so you may have noticed changes within specific offerings as well as item placement. Please be aware that you can special order a case of most items that we have chosen to discontinue. Please ask if you are interested in this option.

I am very pleased to inform you that locally grown Basil is back for the season, thanks to our very own Connie Barlow. And as always, remember that YOU are what keeps this store in our little town. If you don’t already know, the continued existence of FRFC and QNF Co-ops are an anomaly. Food co-ops our size are almost non-existent in our nation. I appreciate your contributions: your purchases, the customer interactions, and even the constructive feedback, it all grows our Co-op. Thanks for investing here!

East Side News - by April Harston

4www.qnf.coop

Co-ops for Community Round Up Program

It has been just over one month since we launched our Co-ops for Community Round Up Program. Our first featured recipient is Plumas Charter School’s Garden Education Program. Charter school kids learn hands-on growing, harvesting, and preparation techniques in their garden spaces. 100% of the donations raised thru our Co-ops for Community round up program will go toward helping them revitalize existing garden spaces and to purchase necessary equipment. Thank you for supporting this amazing program that helps local nonprofits thrive!

If you are a nonprofit or local organization that is looking for some extra funding, please consider applying for the co-ops for community round up program.

Selection Criteria:Priority will be given to the following:• Fund recipients that are based in the communities that the Co-op serves• Fund recipients that work to reflect diversity in our communities• Use the funding for specific projects and not for general operations costs• Are nonpartisan and do not advocate a particular religion or political affiliation• Are registered 501(c)(3) nonprofit organizations or cooperative businesses

In addition to these priority areas, programs and organizations that fall under one of the following categories will be considered:• Local and Organic Agriculture (farming, CSA, school gardening programs)• Healthy Communities (recreation, health services, diversity)• Sustainability (alternative transportation, cooperative business development)• Environmental Projects (watershed programs, wildlife projects)• Local Food Banks (food security, food access)

Please come by either co-op location and grab an application or visit our website at www.qnf.weebly.com/co-ops-for-community-program. If you have any questions, please call Marcie in member services at (530) 283-2458.

by Marcie Wilde, Membership Coordinator

March:$988.10raised!

4 5The Scoop - Spring 2019

The 2018 Camp Fire was the deadliest and most destructive fire in California history. We were inspired by Sierra Nevada Brewing Company founder Ken Grossman and his wife, Katie Gonser, who organized a national beer brewing campaign to raise money for the Butte County communities impacted by California’s Camp Fire.

So, as another family- and employee-owned company, we’ve created the CLIF Second Responder Fund, to be funded by 100% of the net profits from the sales of our Sierra Trail Mix CLIF BAR, to help communities impacted by future disasters.

A NEW FUND TO SUPPORT COMMUNITIES AFTER NATURAL DISASTERS

In california we charge for bags when you shop, BUT, instead of pocketing that .10 cents per bag, we donate it to our Cooperative Community Grant that helps local organizations with grant funding. In the past we have granted money to organizations like Portola Preschool Cooperative, the FRC Bike Barn project, Digging In, Sierra Farmstead and more. We hope that you bring your own bags when you shop, but if you do have to purchase a bag, feel good knowing your .10 cents has been donated to a worthy local organization!

Thank you for supporting your local food co-op!

Did you know?

Schedule of Co-ops for Community Round Up Recipients for 2019:

April - Plumas Charter School Garden Education ProgramMay - Plumas-Sierra Community Food Council - Community Gardens ProjectJune - Plumas-Sierra Community Food Council - Community Gardens ProjectJuly - Friends of Plumas Wilderness - ongoing outreach for wilderness related issuesAugust - Friends of Plumas Wilderness - ongoing outreach for wilderness related issuesSeptember - DramaWorks - Children’s scholarships for drama classes and preformancesOctober - DramaWorks - Children’s scholarships for drama classes and preformances

by Clif Bar

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1 Pastry Dough for Pies and Tarts or Wheat-free Pie Crust (below)3 to 4 cups fresh rhubarb, cut into small chunks or sliced thinly on the diagonal1 cup crème fraîche or heavy cream2 large eggs3/4 cup unrefined sugarTurbinado sugar for sprinkling (optional)1 pint fresh strawberries, capped and cut in half lengthwise

2 tablespoons honey

Preheat oven to 425° F.Line a 9 or 10-inch tart pan with the pastry crust. Trim the edges. Scatter or arrange the rhubarb over the crust. Combine crème fraîche or cream, eggs and sugar; pour over rhubarb. Sprinkle with Turbinado sugar (this will give it a glittery texture).Bake for 10 minutes and then reduce the heat to 350° F. Bake for 20 to 30 minutes more or until rhubarb is tender and the filling is set.Combine the strawberries with the honey and serve draped over the tart.

Combine all of the ingredients in a food processor and blend until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball.Wrap the dough in plastic wrap and chill it for 30 minutes. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.

Rhubarb Tart Parisienne with Honeyed Strawberries

Pastry Dough for Pies and Tarts

Instructions:

Ingredients:

1 1/2 cups unbleached all-purpose flour4 ounces (1 stick) chilled unsalted butter, quartered lengthwise and cut into pieces1 teaspoon salt1 egg, lightly beaten1 tablespoon unrefined sugar1 tablespoon milk

Ingredients:

Instructions:

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New product spotlight:Lassen Cider

Lassen Traditional Cider was founded by Ben Nielsen. Ben’s love of fermentation began when he started brewing beer in college. After brewing extensively for his adult life, around 2005 he began delving into cider in an effort to use the free fruit from a neighbor’s backyard apples trees in Corvallis, OR. After a couple years, this morphed into an annual cider pressing party where all his friends would bring apples to press or just help out. So of course, the neighbor’s apples weren’t enough after a while. Unused trees in yards all over town, unseen apple trees in the ditch on the side of a country road, and long forgotten pioneer orchards were all sought out and utilized.

A major revelation occurred when a batch of cider was produced from crab apples, and it ended up being the best he’d ever made. So, some apples that were so astringent as to be seemingly inedible actually made delicious cider. After this, an effort was undertaken to seek out varieties of apples that were good for cider instead of scavenging whatever was available. Finding Nick Botner’s orchard in Yoncalla, OR, with over 4,000 apple varieties, was a godsend, allowing Ben to experiment with single varietal ciders made from unusual apples, from European bittersharps and bittersweets to an array of American heirlooms.

Around 2012, when the cider craze was beginning to kick into high gear and Ben’s satisfaction with his engineering job was waning in the opposite direction, he began to give more thought to starting his own cidery. A timely layoff in 2014 pushed him further in that direction. After spending a winter skiing and soul searching, the decision was solidified and the plan was put in place in mid 2015. Most of a year was spent finding a location and undertaking the permit process. Although he’s still learning how to be an entrepreneur, he has a lot of pride in his cider, with a firm desire to make high quality, traditional-style cider. Now here we are ready for you to enjoy the fruits of our labor. Proudly made in Chico, CA.

Most Board Meetings are held on the third Tuesday of each month, except August and December, which have no meetings. The meeting is held at the Quincy Natural Foods Learning Center,

directly across the street from our Quincy Co-op location at 248 Main St. Quincy, CA.

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April 23rdUpcoming

Board Meeting:

to contact the Board of Directors: qnfboard@qnf.coop

Most Board Meetings are held on the third Tuesday of each month, except August and December, which have no meetings. The meeting is held at the Quincy Natural Foods Learning Center,

directly across the street from our Quincy Co-op location at 248 Main St. Quincy, CA.

8 The Scoop - Spring 2019

Save the Date! The Annual Member Meeting is June 15th!

Every year the staff and Board of Directors host the Annual Membership Meeting to celebrate our great co-op community. In an effort to shake things up, increase participation (kiddos welcome!), and to have more fun, this year we will be hosting the annual event at the QNF White House and demo garden. There will be kids’ activities, a short presentation by our General Manager, Andrea Wilson, a lite lunch by Richochet Café, adult beverages, and the opportunity to spend time with fellow member-owners. The annual event is completely free to all current member-owners and it is our opportunity to learn about the financial position of our growing business, ask questions, and simply spend time with people who share a passion for healthy food and sustainable community.

Quincy Natural Foods and Feather River Food Co-op are more than just grocery stores. These hubs of community are built by democratic participation and with support of all member-owners. As a new Board Member I am just beginning to realize how important it is that we stay engaged and informed about this business, which is an amazing resource for Plumas County. Come learn something new about your Co-op and enjoy a good meal on our beautiful property that together we purchased in 2017.

The Annual Membership event is June 15, 2019 from 12-4pm. If you just wish to come for the member presentation, please come from 2-2:30pm to catch your local co-op’s update! If you have questions about the event please feel free to contact Marcie in member services at (530) 283-2458.

9www.qnf.coop

by Vanessa Vasquez, Board Member

Kids activities with Quircus!

No-host bar with local beer and regional wines

* credit cards accepted

Live music by Stone and Straw Band!

12-12:30 - Happy Hour, Music and Mingle12:30-1:45 - Lite lunch served (one membership, one meal) music continues12-2 - Quircus Kids Activities2:00-2:30 - GM and Board President Presentation2:30-4 - Music and Mingle!

A lite lunch is provided to all current members

from Richocet Cafe!

10The Scoop - Spring 2019

You can be the change! by The Green Team Committee

Here at the co-op we are gravely concerned with the amount of single-use plastics that are invading our environment. We are always striving to find ways to encourage folks to bring their re-usable containers in to shop. One way we can encourage you to use your re-usable containers is to show you the difference in price when you purchase your food in bulk.

During Earth Day, Monday, April 22nd, come by the Quincy store and check out our bulk comparison table. We will have popular items that are bought in packaging, then the exact same product bought in bulk so we can show you how much you save when buying in bulk.

Not only do you save money, you are helping reduce the amount of single-use plastics that leave the co-op and enter into our environment. You can be the change we need by deciding to buy in bulk.

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Celebrate summer with a leisurely picnic. Our simple recipes and tips will help you plan a picnic that's delicious, fun and bug-free!

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Picnic PerfectKeep it earth-friendly

Bring reusable napkins (you’ll not

only avoid fly-away paper napkins,

but cloth napkins can also be used to

wrap food and bottles for transport).

If you are using disposable products,

look for recycled and biodegradable

options at the co-op.

Prep everything ahead of time

This may seem like a no-brainer,

but putting in the time to chop your

veggies, assemble your kebabs, or

slice your baguette before leaving

the house will keep the fuss—and

mess—to a minimum once you

get outside.

Stay bug-free

Bring small citronella candles to

place along your picnic table. If you’re

picnicking on a blanket (where fire

isn’t the friendliest option), pack a

bottle of chemical-free mosquito

repellent from the body care section

of your co-op.

Practice food safety

Take care to make sure all raw

meats are wrapped separately, and

transport them on ice. Use separate

cutting boards and utensils for

handling raw meat (bring an extra

plastic bag to keep them in), and

wash your hands as often as possible.

Hand sanitizer is a must.

Avoid foods that spoil easily

That means mayo, cream-based

dips, and fresh cheeses are best left

at home—unless you’re planning to

transport them a short distance on

ice and eat them immediately. Any

leftovers should be thrown away (so

plan your portions carefully!).

Cook meat with care

If you’re grilling outdoors, keep

raw meats below cooked meats on

the grill at all times, and make sure

they’re cooked thoroughly before

eating (a meat thermometer can

confirm doneness). Hamburgers

should be cooked to 160 degrees,

poultry to 170 degrees, and beef,

veal, and lamb

cuts to 145

The Scoop - Spring 2019

Announcements

Co-op Board of Directors MeetingsCurrent member-owners are welcome to attend Board meetings, which are typically held on the third of every

month at the QNFC Learning Center (248 Main St.) from 5-7pm. The next Board of Directors meeting is on Tuesday, April 23rd.

Missing Your Favorite Product? Special Order It!Check with staff at either store to special order your favorite products, or you can login to the UNFI website from home:

Gift Cards Co-op gift cards are available to purchase in any amount, and can be redeemed for all

merchandise at both QNFC and FRFC. Please remember gift cards are similar to cash. We are unable to replace lost or stolen gift cards.

June is Member-Owner Appreciation MonthDuring the month of June, all member-owners can use a one-time 10% discount on their grocery purchases in

store. This discount does combine with our Tuesday 5% and Wednesday Wellness 10% discounts. Excludes: Bakery, Deli, Special Orders, Member Shares, and Gift Cards.

Co-op Community Discount TuesdaysAll shoppers save 5% every Tuesday! No membership required to receive 5% off most items in-store.

Excludes: Bakery, Deli, Special Orders, Member Shares, and Gift Cards.

Co-op Explorers ProgramWe welcome shoppers of all ages here at the Co-op! We also love to help our youngest shoppers learn about fruits

and vegetables while in our stores. Any kid under the age of 10 years old can sign up and receive a free piece of fruit a day while shopping! Ask a produce expert for more information!

Wellness Wednesdays, Every Wednesday!All shoppers save 10% off every Wednesday on supplements and body care products. No membership required to

receive this discount, just shop wellness with us on Wednesdays!

Affordable Food ProgramWe believe everyone should have access to healthy food. That is why your Co-op has developed a program for

our low-income member-owners. If you are a member-owner that currently uses SNAP or EBT benefits, you are eligible to receive a 10% discount for a period of six months. Ask a clerk for more details!

Go to: www.unfi.com Choose: Customer Login Log In: qnfcoop@yahoo (NO .com!) Password: QuincyCoop1978 In the search box you can type in brand, size and more. Please call or come to either store to place your order.

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Calendar of Community Events

www.qnf.coop

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20 Adopt a Highway Clean Up Day - Meet at the QNF Admin building - 8-12pm22 QNFC Earth Day event - Quincy store - 12-3pm25 Earth Day Event - Town Hall Theatre

2-5 FRC Presents - CHICAGO - West End Theatre9-12 FRC Presents - CHICAGO - West End Theatre11 World Fair Trade Day11 Quilt Show - Plumas County Fairgrounds - 10-4pm18 Children’s Fair - Plumas County Fairgrounds - 10-2pm25 Indian Valley Century Ride - Greenville High School - 7am

1-30 Member Owner Quarterly Discount Month 31-2 Conservation and Wilderness Medicine Conference - West End Theatre1 Adopt a Highway Clean Up Day - Meet at the QNF Admin building - 8-12pm1 Cooperative Community Grant opens1 Lost and Found Gravel Grinder Race - Sierra Buttes Trail Stewardship15 QNFC/FRFC Co-op Annual Meeting - 248 Main St. Quincy 12-4pm15 11th Annual Tour de Manure Bike Tour - Sierraville Firehouse - 7am22 A Few Brews and a Banjo - Chester Park - All Day

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