SCOOPTHE
The Newsletter for Quincy Natural Foods and Feather River Food Co-op
FALL 2019 issue
What’s in The Scoop:
• Manager’s Report• East Side News• Broadcast from
the Board• New Gift Cards,
WOW!• and more...
Welcome cool temperatures and holiday season. One of the benefits of the days getting shorter and the darkness setting in is so we can real-in many of our outward energies. I want to encourage you to create some self-care time. Schedule it, if needed. If you are especially time challenged start small with just a few minutes a day, and make longer appointments with yourself. Some simple self-care suggestions: Begin with Breath. Take a long, slow, deep breath. And another one. Allow yourself to be. Tell your mind chatter to stop just for now. Breathe again. And again. A deep breath goes a long way, especially when it is intentional.A bath is always a help to wind down. Add some Epsom salt, and essential oils and transform your bathroom into a spa. Candle-light a must. We have
lovely SunBeam Candle beeswax candles to set the stage and you can try the essential oil blend Stress Recovery by Pranarom Essential oils.Some people like incense to help alter their state of mind. The Shoyeido line of incense really does take me to a heightened dimension. It is so delicate and special. I love Nag Champa, but the Shoyeido brand incense is transcendent.Aside from the short length, my favorite thing about this meditation is that you start with yourself. Then after doing the meditation for you, you can do it for ones you love, and lastly you can do it toward people you are in conflict with.Other ideas to help reduce stress and offer self-love: A brisk walk can remove stuck energies. Read a book, and hunker down next to the fire. Healthful eating helps to keep our bodies and minds on track. Cook some organic Vegetable soups; nourishing, delicious, and especially satisfying on cool nights. And though I am not a big wine drinker, most of us will not deny the benefits a nice glass of wine can have after a particularly long day. Personally, I like combining the wine with some chocolate and a bath. Try our Villarini Nero D’Avola, red wine made with organic grapes.Two of my favorite Supplements for stress and anxiety are – Bach’s Rescue Remedy - keep this in the medicine chest for sure and even maybe in your purse or at work – it helps take the edge off rather quickly. The second product I have grown to love is Terry Naturally’s Anxio Calm. It says you will get more relief the longer you take it, however I notice affects in about 15 minutes even when taking them per occasion. To conclude, aside from honoring a moment with yourself, and treating yourself to some quiet R&R, all of these would make a great gift. Gather any, many, or all of these suggestions and put them in a gift basket. Offer to someone you care about, or maybe as a random act of kindness to someone who really needs a break.
The Scoop - FALL 2019 2
East Side News by April Harston
Meditation: May I be filled with loving-kindnessMay I be well May I be peaceful and at ease May I be happy.
Second quarter 2019 was a beautiful start to the warmer, eventful Sumer season for Plumas County! The Co-op continues to perform well with improved sales over last year. Looking forward, we have plans to tackle improving access to zero waste and less plastic living lifestyles. We know it can be intimidating knowing where to start, so we would like to do our part getting you going on your journey to better living! Plans to finish a Quincy Bulk area reset in September and fresh paint will be finishing up the freshening project in Quincy. We have an amazing team whose dedication shows in all the great work they do in our Co-op stores.
Thanks, team, for all you do to make our Co-op great! And thank you all for being Co-op members and shopping with us! Stronger Together! Net Ordinary Income was $29,466 for our second quarter, or 3.06% of sales. It was a great quarter and we are proud to show growth while we are also increasing our labor in several ways, we have been adjusting for wage compression for longer term employees on an annual basis, increasing overall wage scale in relation to minimum wage increases in California($1.00 a year increase to $15) and creating more opportunity and succession security for staff by creating more mid-level positions within the Co-op. Along with monthly massages, staff discounts, IRA retirement and health insurance, we strive to provide a fun and supportive workplace for our Co-op team. As with many businesses we support the minimum wage increase and have worked hard to make adjustments to smoothly transition to the new state minimums. We have begun the ‘freshening’ at the Quincy store, next time you stop by take a look at our new tables and chairs. They are all metal and will be with us for years to come. Look for them in Portola next! In September, we will be resetting the Quincy Bulk department to provide more re-useable containers for purchase, we hope it makes your shopping experience even better! We have painting scheduled in early Fall for Quincy. This will be a nice fresh coat after 15 years in this location, thanks Plumas Painters, we can’t wait! Have you noticed the butterflies? We’ve freshened those up too! Look for them on all certified non-GMO project items. Thanks for shopping the Co-op! We look forward to being YOUR fresh choice in our community! Just a quick reminder, we will be hosting two Customer Appreciation days in October, one at each location! The board will also hold their bi-annual Breakfast with the Board in November, a fun time to relax and get to know the board and other members, limited seating so RSVP in advance for the breakfast! Details within this newsletter, on our website and at both store locations. We hope to see you there!Thank you for being a part of our Co-operative community!
3www.qnf.coop
Second Quarter - 2019 (April - June) Summary
What Happened?Sales:
COGS: Total Expenses:
Net Ordinary Income:
Q2 2019$962,331.58 $612,180.19$311,684.98$33,344.79
% of Sales%100.00%64.55%32.39%3.47
Budget%100.00%65.00%31.95%3.05
Manager’s Report2nd Quarter Report: April - June 2019by Andrea Wilson, General Manager
Certified Organic: Non-GMO and so Much MoreBy: Co+op, stronger together
The Scoop - Summer 2019
When it comes to food labels, the USDA Certified Organic seal is the gold standard and indicates so much more than just “pesticide-free food.” The label represents a sustainable, transparent and ecologically sound system of food production that not only produces abundant, nutritious, delicious food but also speaks to one of today’s hottest food topics: genetically modified organisms (GMOs). Seeds from genetically engineered plants have never been allowed in organic production and remain excluded from organic certification to this day.Organic food is grown without the use of synthetic pesticides or fertilizers, animals in organic production aren’t administered antibiotics or growth hormones, and organic foods are not irradiated or genetically engineered in a lab. The same is not necessarily true of conventionally farmed and produced foods. Only organic certification communicates specifically how food was produced.Organic agriculture is sustainableThe organic seal also represents a much broader set of positive goals for our food system, ones that protect the land and our right to know what is in our food. At its best, organic production uses sustainable practices that, once established, are relatively self-perpetuating and long-term solutions. These practices include:Building healthy soil, naturally. This is done through composting, green manure cover crops, crop rotation and other methods. Organic farmers have no need for synthetic fertilizers that pollute our air and water supply.Using biological methods to control pests. Healthy soil grows healthy plants which are naturally more resistant to pests. Additional pest management can be achieved by maintaining native plants as habitats for pollinators and beneficial predatory insects that will prey on common pests.More humane conditions for livestock. Animals in organic production have access to fresh air and sunlight, this keeps animals healthier so farmers don’t need to rely on daily doses of antibiotics to keep them well.Organic systems are transparentToday, most food travels many miles and changes hands multiple times before it reaches our plate, making it hard to know how it was produced. Not so for organic. Items that bear the USDA Organic seal have a fully transparent production and delivery record known as an “audit trail” that is annually documented, inspected and evaluated by third-party organic certifying agents. It’s their job to ensure organic producers adhere to the organic standards developed and enforced by USDA’s National Organic Program.What is more, many countries participate in equivalency programs that harmonize organic certification requirements internationally. This means that for something imported to the United States to be labeled as organic, it must have international documentation that its production adhered to the same standards or better than items bearing the USDA Organic seal. There are also international certifying agents that use the same criteria all over the world that meet or improve upon qualifying certification standards. Organic is a global movement that is only increasing in momentum.Organic is non-GMOGMOs are plants or animals created through the process of genetic engineering. Under the organic standards, using seeds produced with genetic engineering is an excluded practice. Genetic engineering conflicts with the basic philosophy of organic farming which takes the approach of working with natural biological systems in order to produce healthy food.Because genetically engineered crops are widespread in the United States, organic farmers must take extra steps to ensure their organic crops are not inadvertently contaminated by pollen from GMOs. These efforts are verified by their inspector each year. Methods used include buying non-GMO seeds from reputable distributors and testing them before planting, timing their planting to prevent cross-pollination with neighboring genetically engineered crops, preserving a “buffer zone” of uncultivated land around the perimeter of the farm, and documented cleaning of farm equipment. Certifiers accredited by the USDA conduct periodic residue testing to further verify organic food does not test positive for prohibited substances, including genetically engineered DNA.Certified Organic, the gold standardRegardless of which USDA Certified Organic label (“100% organic,” “organic,” or “made with organic ingredients”) appears on the product packaging, the product was not produced with genetically engineered crops, this includes crops used as feed for organic livestock. . On the other hand, food bearing only a non-GMO label or claim is not making any other assurances about how it was produced. Only certified organic food that bears the USDA label is guaranteed to provide you with all the benefits discussed in this article. This is why the seal is known as the “gold standard” of food labels.
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½ cup peeled and shredded/diced ginger root½ cup peeled and shredded/diced horseradish root½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish½ cup white onion, chopped¼ cup minced or crushed garlic cloves2 organic jalapeno peppers, choppedZest and juice from 2 organic lemonsRaw apple cider vinegarRaw, organic honey to tasteSeveral sprigs of fresh rosemary or thyme (optional)½ teaspoon black peppercorns
Fire Cider
Roasted Beet and Fennel Soup
Preparation:
Ingredients:
Ingredients:
Preparation:
Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veg-gies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want ev-erything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will ex-pand a little so top it off well. Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best). When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.
2 pounds medium beets, washed, unpeeled and trimmed2 tablespoons olive oil2 cups diced yellow onion2 cups diced fennel bulb2 teaspoons minced garlic4 cups vegetable broth
Preheat the oven to 350°F. Wrap the beets in aluminum foil and place on a sheet pan. Roast them in the oven for about 1 hour or until tender. Allow beets to cool, then peel and cut into small chunks. Set aside.Heat the oil in a large pot over medium-high heat. Add the onion, fennel and garlic and sauté for 10 minutes until soft. Add the chopped beets and the broth and bring to a simmer. Simmer the soup for 15 minutes. Remove from heat and add the orange juice and a pinch each of salt and black pepper. Using a stick blender or carefully, in batches, in a regular blender, blend the soup until smooth. Taste the soup and adjust for salt and black pepper if needed.
www.strongertogether.coop
www.strongertogether.coop
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Green Team News by Danny O’Malley
Hello subscribers to the newsletter, this is Danny O’Malley checking in from The Green Team. If you didn’t know it, QNF and FRFC have a dedicated team of inspired and inquisitive minds that make up The Green Team. We are set to the task of helping our Co-Op act in alignment with the vision of being stewards of our community and our Earth. We gather monthly to discuss and share research about topics such as recycling, waste reduction, and the simplification of buying in bulk. After the discussions and insights have been shared, we then create a proposal of action that we send to our fearless leader Andrea. Once Andrea receives our proposal, she will hopefully be able to manifest the proposed
change by delegating to an empowered employee. Currently our sights are set on the topic of recycling.
It is nice to think that recycling is the solution for a large portion of our daily disposables.The truth however is that quite a lot of our recycling gets thrown away at the recycling center because it doesn’t meet their guidelines, either being too dirty or not the right material. We recently called and asked our regional recycling center exactly which items are recyclable. Here’s the list: #1 and #2 plastics only (cleaned out), corrugated cardboard, newspaper, aluminum, and glass. All materials must be clean, rinsed, and free of any food particles, oils, or liquids. Often times just one dirty item in a bag full of recycling can cause the whole bag to get thrown away.
We, as the Green Team are hopeful that by educating ourselves, our employees, and the shoppers at the Co-Op, we can achieve a higher rate of recycling success! One of the ways we hope to make recycling easier is with more clearly marked bins. Sounds like a small step, but most nights when we empty the recycling bin and sort through it, a large portion of the materials in there have to be thrown in the trash. Of course, there are many tools that can help us avoid single use materials in the first place, but small attainable steps are the key to the Green Team’s success. Please be mindful of your daily impact, and we will do our part to make it easier for you to live the ‘Green’ lifestyle. materials in there have to be thrown in the trash. Of course, there are many tools that can help us avoid single-use materials in the first place, but small attainable steps are the key to the Green Team’s success. Please be mindful of your daily impact, and we will do our part to make it easier for you to live the ‘Green’ lifestyle.
Most Board Meetings are held on the third Tuesday of each month, except August and December, which have no meetings. Each 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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Contact the Board of Directors at: [email protected]
Broadcasting from the BoardFeatured Article by: Board Member Vanessa Vasquez
Meeting Dates:October 15thNovember 19thJanuary 14th
Being a member-owner of Quincy Natural Foods and Feather River Foods Co-op is more than just shopping at two lovely stores. As members, we are part of something important-– a values driven business that supports the local economy and community in various ways. As members we are all owners of a successful business that gives back through the Community Grants Program, the Co-ops for Community Program, and other partnerships and sponsorships throughout the year. As members of the Co-op we are part of a business that prioritizes buying local produce and pays local farmers more than non-local vendors. As members we are part of a business that buys from artisans, makers, and small business owners that
keeps money circulating and building wealth right here in Plumas County.
While other grocery stores and marketing campaigns may claim “local”, with our Co-op, you are truly part of a local business, food system, and community. Local is not just a slogan for our Co-op, it is a way of operating. Our co-op is 30 employees strong with 7 volunteer Board Members--all local people working hard to provide healthy, affordable food in this special region we call home.
And as a reminder, being a member of the co-op is not just about supporting and being part of this values driven business. You have a voice and a vote. Membership is purposefully an individual affair--meaning one person per membership. We each have an equal vote this way. If you live in a household with multiple people but only one co-op member you may want to encourage your family and housemates to join. Being a member is about participation, including voting for the Board of Directors, serving on a co-op committee, attending Co-op events, and running for office.
“I re-finished the magazine rack for the QNF Co-Op because my mom works there and she wanted to use it for the free-magazines. I started re-finishing wood projects this year & I like to make things look nice again. When I’m old enough I would love to work at Quincy Natural Foods”.
Jamie’s creativity is part of this collective heartbeat that so many of us value in our cooperative community. His wood crafting skills turned this old magazine rack around and created a recycle-renew and reuse centerpiece for Quincy Natural Foods sitting around. (As seen in the picture)
The future is indeed bright when generation after generation invest in one another’s passions. Even the smallest of projects such as Jamie’s has a sustainable impact.
8 9The Scoop - FALL 2019
The Future is BrightBy: Jamie Sanderson Age 13
Power of the Pink CardBy: Amber Hughes, Member Services
As of October 1st, don’t be surprised when our staff requests that you have your pink card with you to be scanned for every transaction. While we understand this may be a small inconvenience initially; we want you to know that we will work closely with all of our customers to reissue a new pink membership card to all individual members by filling out a reissue card request form at the register.As an individual member and owner, you have equitably invested in the capital of your cooperative and your pink card holds the power. On the back of your card is a number issued in your name with a scannable barcode. Each scan of your card during every shopping experience lends to an eventual member benefit.Our staff strives to offer the very best customer service and by having your pink membership card during every transaction it creates an error-proof member benefit return. The more you shop with your pink card, the greater your investment in your community and the larger your potential individual Patronage Refund will be. Even when Quincy Natural Foods and Feather River Food Co-op is individually owned we are always “Stronger Together”.
Announcements
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Apple PressingFACE PAINTINGRaffle PrizesLIVE MUSICFUN!
Gift Card ReplacementWe are phasing out our National Co-op Grocers gift cards (Pictured to the left) which our customers have grown accustomed to. Our new electronic credit card terminal are fast, effective, and streamline our customer service at the register, but the NCG issued gift cards are not compatible with our new system. Therefore, they must be discontinued at both store locations.
We will honor all discountinued NCG gift cards up to a year and encourage anyone who has an NCG gift card to please come into either store location to redeem or transfer any remaining balance on to your NEW LOCAL CO-OP GIFT CARD (Pictured to the right). Redeemable only at your Quincy Natural Foods and Feather River Food Co-op location.
Calendar of Community Events
www.qnf.coop
Oct
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Nov
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4th QHS Home Coming5th FRFC Community Appreciation Day, Portola - Pumpkin Patch @ Lil Megs Beckworth9th Fly Fishing Film Tour, Quincy, Sponsored by Trout Unlimited12th Harvest Festival @ Fairgrounds, Pumpkin Patch @ FiveFoot Farm Quincy16th Community Book club meeting, Sponsored by Barn Owl books and Quincy Library15th QNF-FRFC Board Meeting, Quincy19th QNF Community Appreciation Day, Quincy, Pumpkin Patch Express in Portola 26th Trick-or-Treat, Graeagle31st Safe Trick-or-Treat, Quincy
2nd The Mountaineer, Plumas Pines Golf Resort, Sponsored by CPRPD 9th Dancing with the Stars, Quincy16th The Laramie Project, Quincy 18th QNF-FRFC Board Meeting28th Thanksgiving feast, Portola Hotel & Spa 29th Mohawk community art faire, Mohawk30th Shop Small Saturday, Graeagle
5th West End Theatre opening night of the Christmas Carol, Quincy6th Sparkle & Parade of lights, Quincy7th Graeagle Holiday Festival & Tree Lighting, Graeagle - Holiday craft fair, Quincy21st Great Sierra River Clean up, Taylorsville
HAPPY HOLIDAYS FROM ALL OF US AT QNF & FRFC!
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