In This IssueIn This IssueManager’s Report Wine Department Update Meet the Staff

Back to Basics Cooperative Community Funds Awarded Tips For Gift Giving

Holiday Dining and Recipes Meet Your FarmerBreakfast With Your Board Announcements Calendar of Events

Mushrooms for Enhanced Immunity

Manager’s ReportManager’s Report by Lucinda Berdon, General Manager

2

It's already autumn and winter is fast approaching. Summer flew by and left us in a healthy position. Our 2nd quarter numbers are below. We did fairly well during the summer months, and plan on making much needed improvements to both stores in the last quarter of 2015.

What happened? Actual BudgetSales: $819,053 100.00% 100.00%COGS $532,979 65.07% 65.00%Total Expenses $263,382 32.20% 32.20%Net Ordinary Income $ 22,692 2.77% 2.27%

Our total sales increased 4.46% over last year's 2nd quarter. Sales at the Feather River Food Co-op represent 15.7% of total sales, while the Quincy location carries 84.3% of total sales. We're seeing a little more sales drift towards FRFC each quarter as that store becomes more developed. Sales growth was dominated in the Wellness, Beer/Wine/Spirits, Household and the Juice Bar/Deli departments, all experiencing double digit growth! Our gross margin has improved; we're controlling our expenses and improving internal systems, streamlining the way we do things and becoming more efficient.

Q2 2015 Summary (April 1 through June 30)

The 10% vouchers that we offer member/owners on a quarterly basis have received a lot of traction. We have nearly 1,000 owners taking advantage of the 10% discount opportunities. When we offered it for one day, quarterly, only 250 owners were able to utilize the discount. Those 10% discounts are totaling nearly $6,000 each quarter!

Many of you are aware of the PCI (payment card industry) compliance recently being mandated. It took effect on Oct. 1, 2015. This date is the starting point for many small businesses. We are in the process of upgrading the encryptions in our credit card terminals so that we will have the ability to accept EMV chip cards, which are much more secure than magnetic strip cards. We expect this to be fully compliant by the first of the year, if not sooner. There's a major scramble in the bank, credit card processor, cash register and CC terminal world to get everyone online as soon as possible. You will still be able to use magnetic strip cards at the Co-op. FYI, credit card information has never been stored in any of our data base or POS systems, so we are confident that your credit card information has always been secure with us.

Also beginning in October, we began charging .10 cents for handled paper bags. We really want to encourage you to bring your reusable bags, or use boxes! The money we collect from this bag fee will be contributed to our Community Fund!

I hope you all have noticed the new Co-op Basics signs and products throughout the stores! We're getting really good deals on many center store items and passing those savings on to you! Some of the brands include Bionaturae, Earth's Best baby food, the entire Field Day brand, and Alaffia. Watch for more low priced products to come in, they'll be identified by the purple shelf signs!

As always, thanks for supporting your local food Co-ops!In the spirit of cooperation, Lucinda

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” - Ruth Reichl

Wine Department Updates Wine Department Updates

Cover: Taken from a 1917 poster produced by the U.S. Food Administration.Wise words nearly 100 years later...

QNFC and FRFC are also excited to announce a new co-operative fair trade wine that we will be selling at both locations soon - La Riojana Fair Trade Wine. This is a wine you will only find in food co-ops around the country.

La Riojana is a co-op in northwest Argentina whose members farm an average of six acres. It's in a poor part of the country and the co-op has greatly improved living conditions by developing a water system, a secondary school, and a hospital among other projects. The co-op is also working on creating sustainable villages with solar power and organic farms. Although La Riojana sells a lot of wine in Europe (500,000 cases annually to the UK co-ops alone), it hasn't been able to break into the US market in a significant way.

La Riojana offers four fair trade wines; we will have three on hand - Malbec, Chardonnay and Cabernet. The wine is certified by Fairtrade International (FLO). In addition, a contribution of $2 per case is included in the price to help fund La Riojana's community programs. Initially, that money will be split between a hospital construction project and organic certification for the farms. They have a goal of certifying 50 farms a year. To learn more, visit www.lariojanawines.com.

Also, we have a new special - 10% off on a variety six pack of wine! You choose the wines!

by Sharrill Irons, Grocery Department Manager

3

More Ways To Save With Co+op BasicsMore Ways To Save With Co+op BasicsLooking to stretch your grocery budget? So are we! That's why we're pleased to introduce our new Co+op Basics program. Co+op Basics offers everyday low prices on many popular grocery and household items. From milk to beef to cereal, you'll find Field Day value-priced brand as well as new low prices on your favorite brands - Bionaturae, Alaffia, Earth's Best and many others.

Don't worry; we aren't paying our farmers or employees any less. We're simply committed to improving our selection so that everyone can find more value when shopping the Co-op. You can find many Co+op Basics items throughout our stores. Just look for the purple and white Co+opBasics shelf tags.

Don't forget to take advantage of these other great ways to save when shopping the Co-op:

Co+op Deals - our biweekly flyer focused on packaged grocery; look for the green and white shelf tags and check out the Co+op Deals flyer displayed at the registers or visit www.qnf.coop. Member-Owner Deals - membership/ownership has its perks; check out our member-owner brochure for a complete list of benefits or visit www.qnf.coop and click on “Join Us/Owner Benefits.” Bulk - save when buying just what you need; buy a pinch or a poundCo-op Community Discount Day - save 5% every Tuesday

by Gabby Magers and Nance Reed Meet The Staff: Lanice Jennings & Chase RamirezMeet The Staff: Lanice Jennings & Chase RamirezIt was a couple of days before I finally met the person whose motorcycle helmet was hanging on the staff coat rack. It had two long, pink braids coming out of the top of it and its presence among all the usual hoodies and satchels was intriguing. I couldn't wrap my head around what kind of person its owner must be.

Five years ago Lanice decided she needed to find something fun that she could do alone while her husband Randy, who works for the Forest Service, was away during the summer fighting fires. She was able to pick up riding her motorcycle pretty quickly and persuaded Randy to give it a go as well. He was resistant at first, but has been riding for about a year now.

You wouldn't look at Lanice and think “Grandma,” but in fact she is. She has two daughters in their mid-twenties and a young grandson who she affectionately calls “Bucket” (he is her bucket of love). Although she is a recent transplant to Butterfly Valley, her family moved to Plumas County 16 years ago from Trinity County. With her daughters out of the house and both of their jobs in Quincy, she and her husband decided to downsize and move from Indian Valley to Butterfly Valley.

When Lanice isn't cruising around on her motorcycle (braids flapping in the wind behind her) or cruising around the Co-op (without her braids flapping behind her), she enjoys cooking, swimming and taking walks with her two dogs, Sadie and Teddy; hunting and fishing with her husband, and raising her 8 chickens, her favorite being “Fat Mama.”

It is always exciting when young folks return to Plumas County after they've been traveling, studying, or working. They get to experience home as adults and we get to know them as co-workers. Chase graduated from Quincy High School in 2008 and plans to finish his AA degree at Feather River College.

He has been moving around, exploring and found out that he is not too fond of big cities. In Sacramento he worked at a pet boarding facility. He also worked at a Subway restaurant and gas station.

The atmosphere of our Co-op inspired him to want to work at QNFC. Previously, he had been a customer with us. Now, a QNFC employee, he thinks this is a great learning experience. We're really glad to have him. Marcie trained him for a day or so and now he can handle the front counter and help with delivery.

Chase earned an EMT certification five years ago and learned that it is really stressful work. Music is his love. Years ago in Reno, he played in a jazz/swing band. Recently, he played with Lumbercat at the Joshua Fest.

What does the future hold? Chase said, “I need to do what I love doing. I might struggle, but that's OK." Welcome, Chase, to our mighty Co-op family!

So, although that wild helmet seemed out of place at first, it fits right in now, just like the lovely Lanice, who I personally enjoy working with very much.

4

The Seven Co-operative PrinciplesThe Seven Co-operative PrinciplesQuincy Natural Foods Co-op & Feather River Food Co-op adhere to the International Cooperative

Principles as revised and adopted by the International Cooperative Alliance in 1995.

Voluntary and open membership Democratic member control Member economic participation Autonomy and independence Education, training, and information

Cooperation among cooperatives Concern for community

“Wait. Why am I thinking about Krispy Kremes? We're supposed to be exercising.” -Meg Cabot

Medicinal Mushrooms

Immune System Support

Mushrooms vs. Mycelium

Mushroom fruiting bodies have been used as both food and medicine by various human cultures for thousands of years. Some medicinal mushrooms are also culinary mushrooms (e.g., lion's mane, shiitake, oyster, enoki, chanterelle, and maitake) in that they are edible when cooked. Mushrooms that are considered to be “medicinal mushrooms” produce bioactive metabolites that have beneficial effects on humans. Most, but not all, medicinal mushrooms grow on trees, and many are somewhat “woody” and fibrous in nature, which makes them inedible.

Interestingly, humans are susceptible to many of the same diseases that afflict fungal organisms, but usually do not suffer from those that infect other plants. Some scientists believe that this is because humans are more closely related to fungi than any other kingdom; as animals and fungi share a more recent evolutionary ancestor than plants, protozoans, or bacteria. It is therefore no surprise that medicinal mushrooms have been found to contain compounds that activate the most ancient cells in the human immune system - macrophages.

Macrophages are the key white blood cells of innate immunity, and can be thought of as the “conductor” of the human immune response. One of the key bioactive compounds in medicinal mushrooms is beta-D-glucans (specifically, 1, 3-1, and 6 beta-glucans), which have potent immunomodulatory benefits. They stimulate the immune system when deficient and moderate an overactive immune system. Beta-glucans are effectively soluble fiber; as such they are not digestible by humans. Since they are not degraded by digestive enzymes, they are absorbed unmodified into the blood and bind to receptors on macrophages to exert their immunomodulatory effects. Mushroom beta-glucans are found in cell walls of all life stages of mushrooms, partially bound by a fibrous material known as chitin, which is indigestible to humans. Fortunately, hot water breaks down these chitinous cell walls, and the beta-glucans are released for absorption by humans. A hot water extraction process is therefore an essential feature of any quality mushroom supplement.

Many companies use an inexpensive, sterile laboratory process of growing fungal mycelium to make their “mushroom” supplement. Mycelium is the vegetative stage of the fungal life cycle that will eventually produce a mushroom, but it is not a mushroom. Typically, sterilized cooked grain in plastic bags is inoculated with a pure mycelium culture and then harvested before a mushroom is formed. The fermented grain is then dried and powdered to make the supplement. Note that mycelium grown on grain produces significantly less beta-glucans than wood-grown mushroom fruiting bodies. For the last 5000 years, hot water extracted medicinal mushrooms have been the centerpiece of tonic immune support in the Traditional Chinese Medicine herbal system.

Common Ancient Mushrooms include ~ Reishi, Shiitake, Maitake and Turkey Tail.

This cold and flu season enhance your immunity with mushrooms and mushroom formulas available in the Wellness Department of Quincy Natural Foods and Feather River Food Co-op in Portola.

Source: Excerpted from MycoMedicinals, an Informational Treatise on Mushrooms, by Paul Stamets, and Myco-Immunity Health Force educational flyer series.

Mushrooms for Enhanced Immunity-What’s the Low Down?Mushrooms for Enhanced Immunity-What’s the Low Down?

5

Quincy Natural Foods Co-op and Twin Pines Cooperative Foundation established the Quincy Natural Foods Cooperative Community Fund in 2005 to provide financial support to local non-profit and cooperative organizations. Every year the CCF awards micro-grants to non-profit and cooperative organizations for qualifying projects working on issues relating to sustainable agriculture and organic food, hunger and social justice issues, environmental protection and cooperatives.

This year a total of $700 is available in the Cooperative Community Fund to be shared between two local non-profit or cooperative organizations. Mountain Passages Girls Rite Program and the Sierra School Foundation Roots & Boots Initiative were the recipients for the 2015 micro-grants. $350 was awarded to each organization to continue their work in projects relating to sustainable agriculture, gardening, nutrition and cooking education.

Mountain Passages Girls Rite Program provides healthy, safe, educational activities for adolescent girls in Plumas County throughout the entire year with a summer and an after school program. Their mission statement is to “educate, strengthen and inspire youth to choose healthy lifestyles and realize their potential while advocating for violence protection and social justice.” The CCF micro-grant will help fund the Girls Rite nutrition, meal planning and cooking education classes. This program is an important component of promoting healthy lifestyles for all participants in Girls Rite. For more information, visit http://www.womensmountainpassages.org/

The Sierra Schools Foundation supports the public schools of Sierra County and the Sierra-Plumas Joint Unified School District by providing supplemental funds to address the inequities in the educational experience due to geographic isolation and limited economic resources. The Roots & Boots Initiative encourages students to explore, appreciate and preserve their rural “roots” and the remote and rural landscapes that shaped them, while also providing students with the “boots” or skills, training and experiences to walk into their futures prepared and inspired for what is ahead. The CCF micro-grant will help expand the Learning Garden Project. All grade levels participate in planning, planting, harvesting and preparing the food they grow with the future hope to supply the school cafeteria with local food for all students to enjoy. For more information on the Learning Garden Project, visit www.sierraschoolsfoundation.org.

Local non-profit and cooperative organizations are welcome to apply for the Cooperative Community Fund grants in the spring and summer of 2016. If you would like to make a tax deductible donation to the Cooperative Community Fund, contact Adriana Jones at memberservices@qnf.coop or call (530) 283-2458. Also, for your convenience, donation jars are available at the registers in both co-ops - Quincy Natural Foods & Feather River Food Co-op.

Give where you live, so local non-profit and cooperative organizations can continue the great work they do in our communities!

Quincy Natural Foods Co-op Awards Micro-Grants to Local Non-ProfitsQuincy Natural Foods Co-op Awards Micro-Grants to Local Non-Profits

Amy Filippini - Learning Garden Coordinator (left) Megan Meschery - Founding President of The Sierra Schools Foundation (right)

accept a check from the QNFC Community Fund

Jennifer Ready - Director of Girl's Rite (left)Edie O'Connor - Board of Directors Chairperson for Mountain Passages (right)

accept a check from the QNFC Community Fund

6

5 Tasty (And Tasteful) Kitchen Gifts 5 Tasty (And Tasteful) Kitchen Gifts Tis the season of giving and nothing feels quite so jolly good as sharing a great gift with a loved one. Do you have someone on your list who loves food? Well, look no further. No matter the level of foodie passion, beginner cook or master home chef, everyone can appreciate a thoughtful gift that invigorates the senses and warms the heart. Here are some tasty, tasteful kitchen gift ideas to get you started.

Specialty chocolate: Add a little sweetness to your gift repertoire with chocolate. It can be as easy as a smooth, rich milk chocolate bar, or you can seek out an unexpected flavor combo with oomph like dark chocolate and chili peppers. You can find many varieties of fair trade chocolate bars at food co-ops, often in pretty packaging. Wrap them in cheesecloth and twine for a perfect stocking stuffer. Or if you're feeling more hands-on, you can make your own chocolate treats, like these delectable orange chocolate truffles, packaged up snugly in a candy box or cookie tin. - See more at: http://strongertogether.coop/recipes/orange-chocolate-truffles/

Gourmet coffee/tea: There may be no better way to greet a snowy morning than with a warm, earthy mug of fair trade coffee or tea. Coffee, like other agricultural crops, is harvested at different times of the year and in different areas of the globe. For the freshest varieties in this chilly season of the U.S., look for South American coffees from Peru or Bolivia, or on the other side of the globe, Papua New Guinea. As for tea, this time of year, it's easy to find festive, seasonal flavors like herbal cranberry spice or peppermint. Or you can look to cold-weather classics like Irish breakfast, Masala chai, Yunnan black, jasmine, or a traditional Earl Grey. If you'd like a slightly DIY gift, stop by the bulk aisle of your local co-op and see what kind of teas are in stock. Try making your own tea sampler with a few cute jars and tea balls, secured with ribbons!

DIY mixes and treats: Nothing says happy holidays like a homemade gift and there are lots of DIY eats you can whip up in the kitchen! If you're looking for ways to narrow your options, making a mix that will last longer than a few days will help spread holiday cheer throughout the season. Try making your own spices, salts, jam or fruit preserves, or yummy herb spreads. Consider packaging them in a handsome glass bottle that can be reused. Or, try making a beloved holiday treat like brittle this year and gift your creations in a unique cookie jar.

Local products gift basket: Thoughtful gift baskets can be as fun to arrange as they are to receive; let your creativity shine. Check out our guide to crafting the perfect personalized gift basket, with tips on packaging categorized gift ideas. - See more at: http://strongertogether.coop/food-lifestyle/tips-for-creating-a-personalized-gift-basket./

Your co-op is a great source for local, unique and flavorful products that delight, inspire and nourish body and soul. Create a special holiday gift basket for friends, family and co-workers by choosing a selection of items that they will enjoy.

The key to creating a thoughtful gift that will truly be appreciated is understanding your recipient. Is she the person you turn to for health and exercise tips? Does he always have the low-down on the latest food trends? Are they regulars at the farmers market and love local farm

Once you have settled on a theme, brainstorm a list of complementary items, determine your budget and begin exploring the options at the co-op.

Baskets are nice, but a reusable lunchbox or tote bag, mason jars, metal, wooden or ceramic bowls, even backpacks or messenger bags are practical (and reusable!) options. Or wrap your items furoshiki- style, with a pretty scarf, table linens, or a co-op t-shirt.

Customization is key

Make a list, check it twice

Presenting your present

Tips For Creating A Personalized Gift BasketTips For Creating A Personalized Gift Basket

Gift basket ideas

Chutney, chili or curry paste, spice blends, wooden spoons and a cookbook Fine cheeses, spiced nuts, dates and figs, fine crackers Seasonal fruits and vegetables, jams and preserves, salsas, honey, Fine coffee and teas, tea infusers, biscotti, fine chocolate, utensils Energy bars, protein shake mix, Emergen-C, yoga mat Energy bars, trail mix, snacks, socks, Emergen-C and a co-op gift Hair and skin care, essential oils, bath salts, aromatherapy candles

Source: http://strongertogether.coop/food-lifestyle/tips-for-creating-a-personalized-gift-basket/

The FoodieThe Party Host The LocavoreThe Office MateThe Health Nut The College Student

The Beauty Basket

“Anything is good if it's made of chocolate.” - Jo Bran

Co-op gift card: Consider including a gift card to your local food co-op as the perfect accompaniment to any holiday greeting card or basket. Beyond providing fresh, local, and nutritious groceries for any age, co-ops are home to endless ideas for adventurous, DIY creations. Does your loved one enjoy making innovative entrees or infusing their own oils, or are they looking to start trying? Give the gift of inspiration with this passport to culinary exploration.

Source: http://strongertogether.coop/food-lifestyle/5-tasty-and-tasteful-kitchen-gifts/

A delicious, happy holiday season to you and yours!

“Probably one of the most private things in the world is an egg before it is broken.” - M.F.K. Fisher

Reserve your Holiday Turkeys

beginning November 1st!

7

Instantly transform the typical fare with seasonings: spice your eggnog with cardamom instead of (or as well as) cinnamon this year, and sprinkle tarragon on plain mashed potatoes. Or add some festive flavors to an otherwise ordinary recipe, like these Eggnog Spiced Sugar Cookies (see recipe below)

Make gravy like Grandma (or your favorite cooking show chef) if you like, but don't feel obligated! There are some top-notch, healthful cooking mixes available that are especially helpful this time of year. You'll find delicious, organic gravy mixes, dessert mixes, and seasoning blends for salad dressings and dips at your co-op.

Bring the unexpected to the table by adding an entirely new recipe or two to this year's menu. Sweet Potato, Red Onion & Fontina Tart or a Winter Squash Risotto are two great options that use seasonal vegetables in new combinations. Focus on just one or two “special” dishes to complement your main course especially if you're serving appetizers, a couple delicious sides are all you really need and will allow you to spend more time with your guests.

Great dishes needn't be complicated made-from-scratch recipes, either. Purchase some strikingly flavorful, easy-to-prepare foods to serve alongside the usual. A plate of Brie with Orange Preserves and Almonds would be a memorable addition to any menu.

Unless you adore kitchen duty, never refuse a guest's offer to bring food and remember you can count on your grocery store for prepared foods, too. Visit the bakery department for lovely desserts (you may want to order pies, cheesecakes, and other specific favorites ahead of time). While you're there, choose some cranberry date scones or pumpkin pecan muffins to treat family and/or guests to special breakfast fare. You may even consider picking up a couple of extra quick breads to give as gifts!

If you'll be hosting guests for more than just the main meal, look to the deli for speedy main course items and sides (like lasagna, smoked salmon, wheatberry salad, golden beet and kale salad, or roasted root vegetables).

A Holiday Meal MakeoverA Holiday Meal Makeover

Eggnog Spiced Sugar CookiesIngredients

Preparation

2 cups flour 1 teaspoon baking soda½ teaspoon salt ½ teaspoon cinnamon¼ teaspoon nutmeg ½ cup salted butter, softened1 cup sugar 1 egg1 ½ teaspoon vanilla extract ¼ cup eggnog

Preheat oven to 350 degrees.In a small mixing bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, mix butter and sugar until creamy, then add egg, vanilla and eggnog; mix well. When liquid mixture is combined, add the flour mixture and stir until well blended.

Roll dough to 1/8-inch thickness on lightly floured surface. Cut with cookie cutter. Place 2 inches apart on ungreased cookie sheet. Or roll dough into balls and slightly press on to an ungreased cookie sheet. Bake approximately 8-12 minutes (depending on thickness) or until golden brown on the edges.

Total Time: 15 to 25 minutes, Servings: Approximately 2 dozen cookiesNutritional InformationPer Serving: Each cookie contains: 110 calories, 4.5 g total fat, 20 mg cholesterol, 260 mg sodium, 16 g total carbohydrate and 1 g protein.

A celebratory dinner should be exactly that: a time to share delicious food with family and friends. While many people wish to serve traditional family favorites, for most, there's still plenty of room to liven up your holidays with a few new flavors, local foods, and even nutritional boosters. Here are some ideas for making your holiday meals fresh, easy, and fun.

Consider a slightly new twist on the centerpiece of many a holiday meal, the turkey, by choosing a local, heritage breed, and/or brined turkey (these are very popular items at many co-ops; some co-ops offer pre-ordering for customers to ensure availability). Heritage breeds are typically moister and more flavorful than commercial turkeys.

Give that classic green bean casserole a make over with fresh green beans, a spritz of lemon, and a topping of toasted pine nuts. Boost the cranberry sauce with a handful of fresh or dried fruit and a dash of cayenne. Use brown rice or quinoa as the basis for your turkey-day stuffing this year, and toss in some walnuts and chopped local apples.

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” - Mark Twain

8

Ingredients

Preparation

2 tablespoons vegetable oil 1½ cups diced roast turkey1 cup diced onion 1 cup diced red pepper1 cup diced boiled or roasted potatoes 1 teaspoon dried sage1 cup diced cooked butternut squash 1 teaspoon garlic powderPinch of cayenne pepper 2 tablespoons waterSalt and pepper to taste

In a large skillet, heat the oil over medium-high heat. Sauté the onions and peppers for 6-8 minutes until they begin to soften. Add the spices and sauté for another minute. Add the potatoes, squash and turkey. Adjust the heat under the skillet to very hot. Slightly mash the mixture in the skillet and let it brown for several minutes before stirring. Slightly mash the mixture again, and let sit for another few minutes to continue browning thoroughly. Add the water and scrape the brown bits from the bottom of the pan. Cook another minute until the water is absorbed. Add salt and pepper to taste.

Recipe Information: Total Time: 30 minutes, Servings: 4Nutritional Information per Serving: Calories: 295, Fat: 12 g, Cholesterol: 51 mg, Sodium: 48 mg, Carbohydrate: 33 g, Dietary Fiber: 10 g, Protein: 21 g

Source: http://strongertogether.coop/recipes/roast-turkey-hash/

Roast Turkey HashRoast Turkey HashIngredients4 to 5 cups vegan multigrain bread, cut in 1/2- to 1-inch cubes and toasted2 tablespoons olive oil 2 garlic cloves, peeled and minced2 cups onion, diced ½ cup carrots, diced ¾ cup celery, diced ¼ cup green bell pepper, diced1 cup button mushrooms, sliced 1 teaspoon dried sage1 teaspoon dried rosemary 1 teaspoon dried thyme1½ cups vegetable broth 1/3 cup dried cranberries1/3 cup pecans, chopped ½ teaspoon salt¼ teaspoon ground black pepper

Vegan Cranberry Pecan Skillet StuffingVegan Cranberry Pecan Skillet Stuffing

What can I do with holiday meal leftovers? Make roast turkey hash! Not a turkey lover? Make a vegetarian version using just leftover veggies.

Cover with aluminum foil and bake for about 30 minutes, then uncover and bake another 5-10 minutes. Let the stuffing sit for 15 minutes before serving.

Add a pan-fried tofu steak and mushroom gravy to this vegan stuffing for your favorite vegetarian Thanksgiving guest.Tips & NotesIf you do not have an iron skillet, sauté the ingredients in a sauté pan then transfer to a greased 9 x 13 inch casserole dish for baking.Recipe Information: Total Time: 1 hour; 20 minutes active, Servings: 6Nutritional Information per Serving: 302 calories, 12 g. fat, 0 mg. cholesterol, 543 mg. sodium, 42 g. carbohydrate, 7 g. fiber, 10 g. Protein

Source: http://strongertogether.coop/recipes/cranberry-pecan-skillet-stuffing/

Serving Suggestion

PreparationPreheat oven to 375°F.Heat 2 tablespoons olive oil in a large iron skillet over medium-high heat and sauté the garlic, onion, carrots, celery, and green pepper for 5 minutes. Add the mushrooms and dried herbs and continue to cook for a few more minutes until mushrooms are tender. Stir in the vegetable broth, cranberries, pecans, salt, pepper, and toasted bread cubes.

Ingredients

Preparation

1 pie crust ½ cup sugar2 tablespoon orange zest 3 cups cranberries, fresh or frozen1 tablespoon butter (optional) 1 egg, beaten

Preheat oven to 400 degrees F. Combine sugar and orange zest to make an orange sugar. In another bowl, combine cranberries and most of the orange sugar mixture (reserving about a tablespoon). Roll out the pie dough to approximately 10-12 inches in diameter. Mound the cranberry mixture onto the center of the dough, leaving about two inches of space around the edge. Dot the cranberry mixture with butter if desired. Fold the edges of the dough over the cranberries. Brush the folded over dough with beaten egg and sprinkle with the reserved orange sugar.Bake for 45-50 minutes, or until the crust is golden brown. Let cool. Cut into wedges, and serve.Recipe Information: Total Time: 1 hour , Servings: 8Nutritional Information per Serving: Calories: 214, Fat: 10 g, Cholesterol: 49 mg, Sodium: 86 mg, Carbohydrate: 30 g, Dietary Fiber: 3 g, Protein: 3 g

Source: http://strongertogether.coop/recipes/cranberry-orange-galette/

Cranberry-Orange GaletteCranberry-Orange Galette by Megan Dorn

I asked Sarah a few questions about farming:

(Q) How is farming under the harsh conditions of Sierra Valley and how does the short season affect you?(A) It is exciting, frustrating, rewarding and a lot of work! Sierra Valley is not for the faint of heart. In my farming experiences this valley is the most beautifully, challenging place to grow. I really try and focus on growing hardy crops, lots of roots, cold hardy greens and herbs. Buying seeds from high altitude seed companies that offer short season hardy varieties is also a tactic. I use lots of Agribon, a white woven cloth that lets the sun and moisture in, but keeps the wind, frost and other harsh elements off the plants. In May I built a 72' long hoop house which is a metal structure that is covered in plastic. This structure will allow me to start growing crops earlier and later in the season. My goal this year is to provide greens to the Co-op well into December...keep an eye out for those BloomStone Farm tags at both Quincy Natural Foods and Feather River Food Co-op.

(Q) What do we have to look forward to in your future?(A) More crops! I expanded more than twice the size of the original garden. I'm now farming just over an acre. This next year will be filled with more bounty. There's lots more room to expand into the future, but I'm taking it one step at a time. I'll also be expanding the flower business. Yep, BloomStone grows lots of

flowers. We have two sites; one is at BloomStone Farm and the other is off Mohawk Vista, Rd 1. Amber Shieldman is my partner in this endeavor. We offer weekly business bouquets, wedding packages and will pretty much be there to brighten up any event you have planned.

(Q) What are your goals as a local farmer?(A) My goals are to provide the highest quality of food while managing the land in a responsible and sustainable way. I'd like to provide several outlets for local customers to get fresh locally grown food. Whether that be through the Co-op stores, at our local restaurants, through the CSA or coming out to the farm to buy directly from me. Going into my third year of production, I would like to focus on marketing and creating even more ways for my community to enjoy the fruits and flowers of my labor.

I now have a new respect for Sarah the farmer, her commitment to her goals and the many challenges and rewards of Sierra Valley farming.

9

Meet Your Farmer: An Interview with Sarah from BloomStone FarmMeet Your Farmer: An Interview with Sarah from BloomStone Farm

You can read about BloomStone Farm and owner/operator Sarah Johnston in the produce section of Feather River Food Co-op. BloomStone Farm lies at the base of Sugar Loaf Mountain in Sierra Valley and represents three generations of family farms dating back to the 1800's. Sarah is continuing the family tradition of farming and has worked on farms in Southern Oregon and in the Sacramento Valley.

You can view the pictures of her beautiful produce and Farmers Market stand, or you can meet and talk to Sarah in person at Feather River Food Co-op on Monday through Thursday. She is always happy to chat up the produce while restocking with organic and local treasures. As a coworker this is how I met Sarah and became familiar with her farming career. I am amazed at the veggies, flowers, and herbs she delivers from her farm. Sarah is passionately committed to having quality and tasty produce available for the community.

Where I've observed Sarah really shine is at the Sierra Valley Farmers Market. Her produce stand is a reflection of her handy-work and creativity. Artistically bundled flowers and herbs intermixed with colorful carrot bunches and greens fill her booth. You can tell she loves what she does and the public enjoys her friendly and informative nature.

The highlight during this interview was the visits to BloomStone Farm. Greeted by sunflowers and the dog, Maddie, the view of the valley is unmatchable. The wind was howling and that's Sierra Valley for you. There are two hoop houses, one cold room and one wash station.

by Julie Lewis, QNFC & FRFC Produce Department Clerk

“Let food be thy medicine and medicine be thy food.” - Hippocrates

10

Co-op Members! Advertise your business in the next newsletter.

Terri Rust 283-0428

Rust@gotsky.com 283-9902Karen Kusener

Quincykid@digitalpath.net

Michael Rodriguez283-3225

plumasm@sbcglobal.net

Jennifer Ready480-620-7852

Jennie0772000@yahoo.com

Julie Hochrein283.3619

pjhochrein@gmail.com

President Vice President Treasurer SecretaryGET TO KNOW YOUR BOARDGET TO KNOW YOUR BOARD

QNFC Financial AdvisorJohn Kimmel (Volunteer)

QNFC General ManagerLucinda Berdon

gm@qnf.coop

EditorAdriana Jones

memberservices@qnf.coop

Design & LayoutChris Bolton, Spudgrafix

Kyle Merriam283-3568

kyle_elizabeth@yahoo.com

Wayne Cartwright321-1258

wayne.2358@gmail.com

Business card sized ads are available for$20.00 per issue/$65.00 per year (4 issues).

Deadlines are:Dec. 1, March 1, June 1, Sept. 1To place an ad, please contact:

memberservices@qnf.coop

Deadline for the last bimonthly issue is Oct. 1, 2015

Starting in January 2016 the Co-op newsletterwill be printed quarterly.

Saturday, November 14 from 9-11 amMohawk Community Resources Center

8989 CA-89, Blairsden-GraeagleCurrent Co-op member-owners are invited to join us and share ideas.

Enjoy a delicious breakfast, too. Member-owners sign up at the information table inside either store. If you have any questions, contact

Adriana Jones at memberservices@qnf.coop.

Breakfast with the Co-op Board of DirectorsBreakfast with the Co-op Board of Directors

Want to have a positive impact on your Community?

Consider running for the QNFC Board of Directors! Qualified Candidates: Are a current Co-op member-owner for at least 6 months Have a passion for our Co-ops! Interested in actively guiding the future of our Co-ops!

For more information, contact Kyle Merriam at kyle_elizabeth@yahoo.com

Breakfast With The Board

Saturday, November 14 from 9-11 am at the Mohawk Community Resources Center in Blairsden-Graeagle. Current Co-op member-owners are invited to join us and share ideas. Enjoy a delicious breakfast, too. Member-owners sign up at the information table inside

either store. If you have any questions, contact Adriana Jones at memberservices@qnf.coop.

Sign up for E-deals & E-vents!Find out about great deals and fun times! Simply write your email address on your membership application OR send your email address to

memberservices@qnf.coop. When you receive the next e-newsletter scroll down to find the E-deals and E-vents sign-ups.

Got Health Tips? A Call for Articles & WorkshopsConsider offering a health or food preparation class at FRFC's or QNFC's Learning Center. Or write an article for the newsletter (not advertising any particular

business) about food, supplements and healthy practices.

Interested? Contact Adriana Jones at 530.283.2458 or memberservices@qnf.coop.

Co-op Board of Directors Meetings Current member-owners are welcome to attend Board meetings, which are held on the third Tuesday of every month in the QNFC Learning Center (248 Main

Street) from 5-7 pm. The next Board meeting is on November 17. There is no Board meeting in December.

Co-op Community Discount TuesdaysAll shoppers save 5% every Tuesday!

5% off most items in the store, excluding alcoholic beverages (beer, wine and spirits), bakery/deli and special orders.

FRFC Backroom Is For Employees OnlyFRFC is working towards keeping the back rooms of the building for employees only. If you need to use a restroom, please get prior permission, and if you need to speak to an employee in the back, please have another staff member notify the person you are seeking to see. Thanks for your cooperation and

helping to create a safe environment for you and for the staff.

Gift CardsCo-op gift cards are available to purchase in any amounts 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.

11

Find us on Facebook!

ANNOUNCEMENTSANNOUNCEMENTS

Missing Your Favorite Product? Special Order It!Check with staff in the store to special order your favorite products,

or you can login to UNFI website from home:

Go to www.unfi.com Choose: Rocklin, CA Log in: qnfcoop@yahoo Password: QuincyCoop1978 Click on account: 000R

You can search for products by category, brand or item number. To see what's on sale, click on “Publications” and then select “Monthly Specials.” In order to receive the price listed, you need to order items by the case or in quantities of 3 each.

If you're logging in from home, bring your special order information to the store, along with your name and phone number. You can drop it off in person, FAX it to 283-1537 or email it to: grocery@qnf.coop

Swipe It!Please have your Co-op card ready to swipe at the register every time you shop. Thanks!

Charging for Large handled Grocery BagsThe Co-op is charging .10 cents for every large handled paper grocery bag. The bag fees will support the Cooperative Community Fund. Please bring your own bags from home or consider purchasing our reusable/recycled material bags. Boxes and smaller paper grocery bags are still available for no charge.

Don’t be a Turkey .

Reserve Your Holiday Turkeys Beginning November 1st

12

CALENDAR-O-EVENTSCALENDAR-O-EVENTS3-4 Murder Mystery Dinner Theater, Moon's Restaurant & The Drunk Brush/The Knook, 5:30 pm6 Artist's Opening Reception, Quincy, Main Street Galleries, 5-7 pm 7-8 Playwriting Workshop, Quincy, West End Theater 10 Jeffrey Foucault live at Feather River Hot Springs, 7 pm 12 Words & Music, Quincy, Patti's Thunder Café, 7 pm14 Plumas Community Hospice Benefit Concert, Kepple Family Band, Quincy, Town Hall Theater, 7 pm20 Words & Music, Portola, Williams House, 7 pm 20 John Craigie in concert, Quincy, West End Theater, 7 pm 26-27 The Co-op will be closed on Thanksgiving Day and the Friday after Thanksgiving27-28 Mohawk Community Art Faire, Graeagle Fire Hall, Fri. 10 am-4 pm, Sat. 10 am-3 pm

4 Artist's Opening Reception, Main Street Art Galleries, 5-7 pm 4 Sparkle, Downtown Quincy, 5-8 pm 4 Portola Tree Lighting & Light Parade, Downtown Commercial Street, 6-9 pm 5 Eta Alpha Holiday Craft Faire, Quincy, Plumas-Sierra County Fairgrounds, Serpilio Hall, 9 am-3 pm 5 Santa Train, Portola, Western Pacific Railroad Museum, 5-8 pm 5 Annual Graeagle Holiday Festival, Downtown Graeagle, 1-5 pm10-13 A Christmas Carol, Quincy, West End Theater, 7 pm, Sunday matinee 2 pm 10 Words & Music, Quincy, Patti's Thunder Café, 7 pm 12 Santa Train, Portola, Western Pacific Railroad Museum, 5-8 pm 13 Annual Courthouse Sing, Quincy, Plumas County Courthouse, 2 pm 17-20 A Christmas Carol, Quincy, West End Theater, 7 pm, Sunday matinee 2 pm 18 Words & Music, Portola, Williams House, 7 pm 19 Santa Train, Portola, Western Pacific Railroad Museum, 5-8 pm25 The Co-op will be closed on Christmas Day 31 New Year's Eve Gala, Graeagle, Longboards Restaurant, live music and dancing 31 Improv Night, Quincy, West End Theater, family-friendly show at 7 pm, adult only show at 9 pm

14 Words & Music, Quincy, Patti's Thunder Café, 7 pm 15 Words & Music, Portola, Williams House, 7 pm 17 Historic Longboard Revival Ski Races, Johnsville Ski Hill 21 Backcountry Film Festival, Quincy, Town Hall Theater, 7 pm

January sneak peeks

December

November