The Farmers’ Market Coming Soon Meet The StaffThe Farmers’ Market Coming Soon Meet The StaffWoodstock: Learn, Share & Grow The GrangeWoodstock: Learn, Share & Grow The Grange

Make It Ourselves Sow From Seeds Plant StartsMake It Ourselves Sow From Seeds Plant StartsGolden 1 Credit Union What Is A Co-op?Golden 1 Credit Union What Is A Co-op?

Staying Healthy With The Seasons Spring RollsStaying Healthy With The Seasons Spring RollsA Mini Food Hub 2015 Annual Meeting A Mini Food Hub 2015 Annual Meeting

Announcements Green Beans Amadine Calendar Announcements Green Beans Amadine Calendar

Manager’s Report News From The East SideManager’s Report News From The East Side

MAY/JUNE 2015

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

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

Updates From The East Side (Feather River Food Co-op)Updates From The East Side (Feather River Food Co-op)We have hired Diane Crowe for our Sandwich/Deli Bar. We will be starting simple with sandwiches and grow into burritos, salads and more… as training and sales grow. Diane comes with much enthusiasm and prepared food experience. Please welcome her and share your ready to eat food desires with her in order to assist this Deli becoming your number one eating stop. Don't forget we serve organic all beef hotdogs, too. They're great! If you're in a hurry you can always call in your Deli/Juice Bar orders.

We have also just started carrying Straus organic dairy products. Straus Family Creamery is a certified organic dairy that produces organic milk, ice cream, yogurt, butter, sour cream and cream-top milk in reusable glass bottles.

Come in and get a look at produce. Sarah has been doing a great job keeping produce fresh and offering quite a selection of organic greens. The season is turning and summer fruits have been making their way back into the produce case. This is always a much welcomed time of year for produce. Thanks for shopping produce in your local Co-op. We need you and appreciate your purchases.

Locally grown plant starts are available. To start we have Sundberg Starts of lettuce and herbs being followed by peppers, tomatoes, squash and melons. My Sundberg tomatoes starts had such an incredible yield last year. I can't wait to get more. They go quickly so stock up when you see them.

The extended weekend hours have been a hit. Customers are enjoying the option to shop on Sundays (10 am-5 pm) and stop in earlier on Saturdays (9 am-6 pm).

by April Scheuchenzuber, FRFC Store Manager

Below is a summary of our year end numbers for 2014. We had a good year in terms of combined sales volume reflecting +13.7% growth, compared to the year before.

What happened? Actual Budget (the perfect world)Sales: $3,094,639 100.00% $3,094,639 100.00%COGS $2,057,616 66.49% $2,011,405 65.00%Total Expenses $ 977,881 31.60% $ 996,474 32.20%Net Ordinary Income $ 59,142 1.91% $ 70,248 2.27%

While our sales were strong, our cost of goods for the year ran high, leaving us with a 33.5% margin to operate on. Our target is 35%.

We struggled with our margin 3 out of 4 quarters. Our perimeter store sales are over 57% of total store sales, and those departments bring in between 20% to 35% margin. We also take a hit on our margin with our promotions (Co+op Deals) being a significant portion of overall sales. Long story short, we sell more but earn less income from our produce, bakery, beer and wine, dairy and meat

YTD 2014 (January 1 through December 31) Summary

departments, as well as with our promotions. In addition, at both stores we experienced power outages, equipment failures, resulting inshrink that further eroded our margin. Yet, we managed to earn over $59,000 this year by controlling operational expenses. We also intend to distribute patronage dividend refunds for 2014, in June.

In our first quarter of 2015 we increased our combined store sales by 5.7%, reaching $763,840 in total sales. QNFC realized a 5% increase with FRFC realizing an almost 10% increase! Final Q1 numbers will be presented in the next issue of the Scoop.

In regards to the General Off-Sale Liquor License for the Quincy location, we had a total of 207 owner members respond to our survey. The results are: 158 in favor, 37 not in favor, and 12 unsure. There were several comments and questions that we plan to address in our next newsletter and at the annual meeting. The board made a decision at the April 21st board meeting in favor of obtaining the license, and we are now fully engaged in the application process. This does not guarantee that the Alcoholic Beverage Control will issue the license. We expect for ABC to make a decision in mid-May. If you have questions or concerns, please don't hesitate to discuss with a board member or me.

We're happy to report that we have extended our hours at both locations! At FRFC, we are now open longer on Saturdays from 9-6, and open Sundays 10-5. At QNFC, we are now open 8-7 on Sundays.

Also, at FRFC, we are making fresh sandwiches daily, utilizing our new sandwich station and our new Sandwich Builder, Diane Crowe! Thanks for supporting your local food Co-ops!

In cooperation, Lucinda

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Quincy Certified Farmers’ Market Coming SoonQuincy Certified Farmers’ Market Coming Soon by Hannah Hepner, Farmers’ Market Manager

“If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.” ¯ Abraham Lincoln

The Quincy Certified Farmers' Market will soon be back with live music, fresh produce and handcrafted artworks. The season kicks off on June 18th and runs through September 3rd.

In it's 16th year as a Certified Farmers' Market, QCMF continues to value our mission of providing local produce directly from the farmer to the consumer. This means we have the opportunity to meet real people - people who put food on our plates, ask them about their practices and thank them for the hard work they do! Look for fresh faces this year, including new farmers from Plumas County who are getting their roots established in these challenging mountain conditions, as well as specialty products like raw honey coming to us from the warm, long growing season our neighbors in the valley enjoy.

Be sure to leave room in your shopping basket for the incredible arts and crafts on offer. Several of our artisans are actually farmers, too, growing their own raw materials! You'll recognize Lorraine of Shear Bliss, who spins wool right in her booth. Did you know that she also raises the sheep, processes their wool, and then turns it into intricate shawls and cozy caps? Don't think yarn is your thing? She also makes felted beer cozies! Rosanna of Heaven Sent, raises Lamancha dairy goats for the milk she uses in her soaps, lotions, and other body care goodies. She has a scent for everyone - everything from rose to sandalwood to oak moss!

As always, expect great local music and a family friendly venue. A schedule of entertainment and activities can be found at quincyfarmersmarket.org

Other things you don't want to miss at the 2015 Quincy Certified Farmers' Market:We offer Market Match for EBT and WIC benefits. That means customers can double their spending dollars for fruits and vegetables from our farmers!There are two raffle drawings at each market. Get a complimentary raffle ticket from your vendor each time you make a purchase. We have an interactive vendor map so you know who to expect at each market and where to find them! Look for the link on our website.

So, bring your bags, appetite and picnic blanket, and we'll see you at the Farmers' Market!Quincy Certified Farmers' MarketJune 18th September 3rd Thursdays from 4:30-7:30pmAt the corner of Church and Main Streets, on the lawn of the schoolhousewww.quincyfarmersmarket.org

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Meet The Staff: Adriana JonesMeet The Staff: Adriana Jones by A. Jones, Front End & Member Services Team Leader

I am excited to become a part of Quincy Natural Foods Co-op as the Front End & Member Services Team Manager. For sixteen years I lived in Sacramento and for over nine years I worked at Sacramento Natural Foods Co-op. My passion for natural foods, wellness, social justice issues, environmental protection and cooperatives has been a life long journey of discovery. Each experience of exploring these interests has opened up a pathway for a new, exciting opportunity, leading to a deeper understanding of how interconnected we all are to each other and our planet.

I started working for Sacramento Natural Foods Co-op in 2005 as a part-time marketing assistant. During that time, I also worked for the school district as an instructional assistant for children with autism spectrum disorders. Both types of work were very fulfilling as they were perfectly aligned with my values and interests. Shortly after beginning employment with SNFC,

I was offered a full-time position as their community outreach coordinator, which included member-owner services. This was an exciting opportunity to further my career with cooperatives. I thoroughly enjoyed my years of living in Sacramento and working at SNFC.

However, in 2014 I was ready for a lifestyle change of moving out of the city to a small rural community, preferably one with a natural foods co-op! On my birthday last fall, I made a road trip to Quincy to learn more about a job opening at QNFC and check out the town. As I drove through the enchanted canyon while watching the majestic waterfalls and trying to keep my eyes on the road, I couldn't imagine a more stunningly beautiful scene. Once I reached the charming town of Quincy, I instantly fell in love with it, especially the Co-op. The town reminded me of the musical Brigadoon about travelers getting lost in the woodlands while discovering a magical enchanted village.

I am so pleased and fortunate to call Quincy Natural Foods Co-op my new home and family. Everyone has been very welcoming to the newbie in town. I look forward to becoming more involved with the community and sharing my passion for QNFC in all that I do.

Woodstock, Quincy Natural Foods Co-opand You: Learn, Share, Grow TEAM NON-GMO! Woodstock, Quincy Natural Foods Co-opand You: Learn, Share, Grow TEAM NON-GMO!

Products are verified by the Non-GMO Project with the rest on their way.To learn more about Woodstock, go to www.woodstock-foods.com or visit them on Facebook, Twitter and Instagram. Source: https://www.ncg.coop/

In the United States, 80% of processed food is likely to be genetically modified, and not everyone is sure how to identify which foods are genetically modified organisms (GMOs) and which are not. It's up to us to LEARN the facts, SHARE information, and help GROW Non-GMO!

This May, our Co-op is teaming up with Woodstock to help raise awareness about GMOs. Stop in anytime in May and enter to win a Woodstock wagon and receive a dollar off coupon for any Woodstock product. You can also visit Woodstock's website: www.Woodstock-Foods.com/TeamNonGMO, to win additional prizes, LEARN about GMOs, SHARE information, and help GROW Team Non-GMO!

Concerned about GMOs? Choose organic - USDA organic products may not contain GMOs Look for third party verifications such as the Non-GMO Project verified logo Visit www.justlabelit.org Contact your federal legislators and ask them to support mandatory

ational labeling of GMOs.. n

About Woodstock - Eat Because it's Good!®

Woodstock is dedicated to providing consumers with high-quality, delectable foods farmed from sources you can trust. For 25 years, they've been committed to providing foods that are both good for you and the land. They are proud supporters of the American Farmland Trust & the Non-GMO Project. Over 70% of Woodstock products are domestically sourced and over 145 Products are verified by

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by Ken DonnellThe Feather River GrangeThe Feather River Grange

The Feather River Grange has opened its doors to a new generation of members who are focused on returning the Grange to its historic mission of supporting small family farmers and local, sustainable agriculture. Any person over the age of 14 years is welcome to come join the Feather River Grange to share his/her passion about healthy food and to help our community be a happier place to live.

The Grange is not new to Quincy or to California. The California Grange was founded in 1871 and the local Feather River Grange in 1929. The Grange was originally founded to help small family farmers fight railroad monopolies and has been responsible for important political legislation to control excess corporate power. It brought many benefits to rural communities (paved roads, electricity, affordable insurance, rural delivery of mail, etc).

Membership in the Grange declined severely during the last half of the th20 century, but in California it's now on a huge comeback. Membership

is rising and the Grange is once again active in California politics, as evidenced by the recent Grange sponsored state ballot initiative to require labeling of foods containing Genetically Modified Organisms (and first presented to the California State Grange by members of the Taylorsville Grange at the 2004 state convention). Part of what makes the Grange so potentially powerful is that it is always non-partisan. The Grange seeks to unify us, not to divide us. It seeks to bring all points of view to the table for discussion and debate. Whenever possible, a consensus is always sought, but when necessary, a majority vote of the membership decides how the Grange will proceed. At a time where our country is so damaged by the excess of extreme partisan politics, the

Grange is a “breath of fresh air” for respectful and open debate of controversial issues and the need to find solutions by compromise and co-operation.

The Grange is not just about politics, but also is a great place for fun and education. It helps rural communities create healthy alternatives for social and recreational activities, in addition to educational activities about food and other issues related to healthy lifestyles. There is always something fun and productive for everyone to do at the Grange.

There are many members of Quincy Natural Foods Co-op who have recently chosen to join the Feather River Grange and anyone reading this message is also encouraged to join. As united members of the Grange, we can all be a part of the solution to making our community healthy and our food supply safe. Annual dues are $40 per person ($60 for a family). Monthly meetings are held at the local Grange Hall at 55 Main St. (across from the DMV and next to State Farm Insurance). The next meeting will

thbe on Wednesday, May 6 at 6 pm.

For more information, please contact Brian at (775) 338-8538or email: brian@sundberggrowers.com.

With the knowledge that Annie's salad dressing company is now owned by General Mills, it's time to “Make it better!”

Join us for an evening of salad dressing envy and satiety. The Co-op will provide the organic greens. Participants will bring their favorite homemade salad dressing and copies of recipes to share. Taste testing all our recipes on luscious, fresh greens and sharing our favorite concoctions, we'll return home with the confidence that we can vary our salad menu for the upcoming summer salad bounty.

Monday, May 4 from 5:30-6:30 pm QNFC Learning Center 248 Main Street

Host: Pamela Noel Fee: $5

Sign up in the store

Make it Ourselves!Salad Dressing

Sampling & Recipe Swap

Make it Ourselves!Salad Dressing

Sampling & Recipe Swap

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Sow What? Choosing to Growfrom Seed - Seed Matters!Sow What? Choosing to Growfrom Seed - Seed Matters!

Now that you're on your way to discovering new and old varieties suited for your growing conditions and uses, consider using organic seed. Organic seed, like organic fruits and vegetables, are grown without the use of harsh synthetic chemicals and are GMO-free. Unlike organic fruits and veggies, seed crops stay in the ground much longer than those grown for market produce, and are able to complete their life cycle and produce seed. For conventional seed, more time in the field means more exposure to pests, diseases and applications of chemical treatments and sprays.

Purchasing organic seed also encourages the future development of organic seed varieties. When seed is bred, grown and harvested, selection for certain traits can occur. For example, if it's an abnormally cold growing season, individual plants with strong cold hardiness may produce higher yields of fruit and seed. Though this won't change the variety in one season, varieties can adapt and change after many years of selection. The same goes for disease. Organic seed developers focus on selecting and saving seeds from crops that have proven to be naturally hardy and resistant to disease.

Creating varieties well-suited for organic agriculture is a slow process; it takes years for breeders to create varieties and release them to the public. Breeders take on risk by guessing what will be important and desirable for farmers, gardeners and eaters in the future. Purchasing organic seed today is your way of telling plant breeders what kind of food you want grown for future generations.

Learn more and support regional organic seed development at www.seedmatters.org.

Source: https://www.ncg.coop

“How can a nation be called great if its bread tastes like kleenex?” ¯ Julia Child

There are many reasons to start vegetable plants from seed: it is less expensive, you have control over both quality and organic status of plants and you can pick a healthy, chemical-free potting soil. But best of all, when you grow your own plants from seed, a world of unique plants opens up to you. Growing from seed gives you access to the thousands of varieties available in seed catalogs, garden stores, seed swaps and seed libraries.

In fact, the sheer variety may feel overwhelming at first, but if you imagine how you want to use the produce, it will be easier to choose which to grow. Do you want to grow tomatoes for salsa or sauce? Pick a paste-style tomato. Maybe you want savory thick-skinned roasting tomatoes or Italian stuffing tomatoes with a hollow interior? Pick a classic red slicer tomato. Most seed catalogs and garden stores can offer you advice on what varieties are good for which use.

More choices also means you can select plants that will do well in your specific environment. Look for varieties that flourish in your growing conditions, whatever they may be. Shorter season veggies do well in cooler climates, dwarf varieties can thrive in tiny spaces and green-when-ripe tomatoes might ward off neighborhood tomato thieves.

If culinary use and growth habit can't convince you to start growing from seed, try thinking about it historically. Find a variety that connects you to your community. Seeds, after all, are a living connection to all those who have come before us. An old variety such as "Djena Lee's Golden Girl" tomato, is still as tasty today as it was when it won first place at the Chicago Fair 10 years in a row during the 1920s.

If you're looking for something more modern, find farmers, gardeners and seed savers who have been growing and saving seed for decades in your region. Not only are these people a wealth of information, but they might be willing to share some of their favorite varieties. Seed swaps and seed libraries are great places to meet local seed savers. Seed Matters partners with , the oldest and largest seed saving network in the US. They can help connect you to local seed savers through community seed projects and their membership network.

Seed Savers Exchange

Deliveries are generally made on Fridays for your weekend planting pleasure. Deliveries are also timely with the weather progression so as to set you up for a successful season. We begin with cool weather crops such as lettuces, greens, and herbs, then progress to the hot crops of tomatoes, peppers, melons, squash and corn.

All crops are seeded with Redwood Organic Seeds to promote our regional economy, as well as get plants that are acclimated. Redwood has some really rare and wonderful varieties such as the beautiful Purple Orach, also known as Mountain Spinach, a nice mild spinach-like green that lacks the oxalic acid that is present in common spinach. Keep an eye out for some lovely native and medicinal plants with beautiful flowers that can grace your table, keep you well and ensure the pollinator species thrive at the same time: Yarrow, Bergamot, and Clary Sage to name a few. Go to sundberggrowers.com to see everything that will be coming through mid-June and get tips on growing and variety information. In summary, look for all three greens varieties, five medicinal/flowers,four herbs, six tomato varieties, four peppers, five squash, three types of melons and two sweet corn varieties to fill out your edible garden this year!

Plant starts have arrived at our stores! Sundberg Growers, Brian and Presley have been busy since early February seeding and transplanting our favorite short season varieties.

PLANT STARTS ARE ASNAP BENEFITS ELIGIBLE PURCHASE.

Plant Starts by Sundberg Growers

Purchasing organic seed also encourages the future development of organic seed varieties. When seed is bred, grown and harvested, selection for certain traits can occur. For example, if it's an abnormally cold growing season, individual plants with strong cold hardiness may produce higher yields of fruit and seed. Though this won't change the variety in one season, varieties can adapt and change after many years of selection. The same goes for disease. Organic seed developers focus on selecting and saving seeds from crops that have proven to be naturally hardy and resistant to disease.

Creating varieties well-suited for organic agriculture is a slow process; it takes years for breeders to create varieties and release them to the public. Breeders take on risk by guessing what will be important and desirable for farmers, gardeners and eaters in the future. Purchasing organic seed today is your way of telling plant breeders what kind of food you want grown for future generations.

Learn more and support regional organic seed development at www.seedmatters.org.

Source: https://www.ncg.coop

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“You are what what you eat eats.” ¯ Michael Pollan

If you dig being a member of a food co-op, you might like being a member of a financial co-op, too.

Golden 1 is a not-for-profit financial institution which is California's leading credit union with more than 700,000 members. As Golden 1 members, we're part of a full-service credit union that offers all the financial products, services and stability we would expect from a large bank.

One of the major advantages of Golden 1 membership is that folks get together to deposit and save money, borrow when we need to and feel confident that credit unions are operating for us, the members. Last December when my share dividend and loan interest rebate were automatically deposited into my accounts, I was so surprised! They have excellent customer service on the phone, too. Since I shop with cash, I also have access to a local ATM at a bank in town.

There are many benefits to Golden 1 membership. Variety of checking accounts make it easy to manage your money. Checking accounts are free of charge. Convenient Online, Mobile and Mobile Deposit banking services, so you can

bank on your schedule. Loan interest rates are competitive and tend to be lower than banks. Higher interest rates than banks. Free financial workshops and webinars help you reach your goals. Investment Services help you make the most of your money.

Affiliated with Calvert Investments for sustainable and responsible investing,Credit Unions are one of many different types of co-ops. They operate on the same seven cooperative principles as consumer food co-ops. Cooperative principles are guidelines by which co-operatives put their values into practice. For more information, visit www.ncba.coop/7-cooperative-principles.

It's easy to join The Golden 1 Credit Union by phone and online. The cost is only $2.00. The top priority of credit unions is serving members' needs. Visit www.golden1.com for more information.

.

Voluntary and open membership Democratic member control Member economic participation Autonomy and independence Education, training and information Co-operation among co-operatives Concern for community

We all have childhood memories of parents, teachers and others encouraging us to work together. A co-op is what “working together” looks like all grown up. From the outside, many co-ops look like any other business, since a co-op provides products and services like conventional businesses do. But it's what goes on behind the scenes that makes it different.

A cooperative exists to serve its members, but what makes co-ops unique is that the members are also the owners. So, in addition to getting the products and services you need, you also have a say in the business decisions your cooperative makes.

Rather than rewarding outside investors with its profits, a co-op returns surplus revenue to its members in proportion to how much they use the co-op. This democratic approach to business results in a powerful economic force that benefits the co-op, its members and the communities it serves.

Cooperation is defined as working together towards the same end, and joining forces to accomplish a task that one can't achieve alone. Simply put, co-ops provide the framework that allows people to get what they want in a way that better meets their economic, social and cultural needs.

And because cooperation builds strong bonds between the people who use products and the people who supply them, co-ops offer a way to transform the way business is done. Co-ops give you the opportunity to get the products and services you need on a daily basis while strengthening the community around you.

In addition to a co-op's commitment to serving its members, most adhere to a set of seven principles that help guide the business. And as a result, many co-ops set a standard for the surrounding business community with a commitment to environmental and social responsibility.

Co-ops of all kinds are all around you. More than 800 million people around the world belong to cooperatives, and at least 100 million of them are employed by co-ops. And more often than you probably realize, co-ops play a vital part of your everyday life.

Consider the cup of coffee and cranberry muffin you recently enjoyed. That premium Sumatra Siborong-Borog coffee was likely purchased from a grower co-op in Indonesia. The flour in the muffin started as wheat from a farmer-owned, grain elevator co-op in the Midwest, and those cranberries might be from Ocean Spray, a producer-owned co-op.

Knowing the source of the foods you eat, the services you employ and the products you purchase are just a few of the benefits of joining a cooperative. As a member, co-ops invite you to take part in the way your favorite grocery store or financial institution is run, and share in any profits. This community approach to business is at the heart of the cooperative philosophy.

Source: http://strongertogether.coop/food-coops/what-is-a-co-op/What is a Co-op? is the beginning of a series of informative articles about the co-op difference. Coming soon - Co-op FAQ and Facts will be featured in the July/August issue.

For more information about co-ops, visit our website at www.qnf.coop and click on the “About Us” tab on the menu bar and scroll down to “Why a Co-op?”

Check out the QNFC member-owner benefits web page to see how you can save money, while helping the Co-op continue its mission of providing high quality, affordable natural foods and products sourced by local, organic family farms and artisan purveyors. Click on the “Join Us” tab on the menu bar and scroll down to “Owner Benefits.”

Why Co-ops Matter

Did you Know? Co-ops are All Around You

Members Benefits ofGolden 1 Credit Union Members Benefits ofGolden 1 Credit Union by Nance Reed

What is a Co-op?What is a Co-op?

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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

Staying Healthy With The SeasonsStaying Healthy With The Seasons

“It's was so beautifully arranged on the plate - you know someone's fingers had been all over it.” ¯ Julia Child

The book Staying Healthy with the Seasons by Elson M. Hass, MD was published in 1947 and was first printed in 1981. It is based on principles of Chinese Medicine. Ayurvedic Medicine also emphasizes the concept of staying healthy with the seasons.

Ayurveda recognizes three master cycles of nature that run through the year. These cycles are divided into three seasons called Vata, Pitta and Kapha (opposed to the traditional four seasons). The seasons of the year have important influences on our biological rhythms through the influence of their qualities. Late winter and early spring is the Kapha season with qualities of being cool, damp and dense. Summer is the Pitta season bringing hot, humid and intense qualities. Autumn and early winter is the Vata season bringing cold, dry and variable qualities. Through the eyes of Ayurveda, our well being is maintained when we offset the natural biological influence from the qualities of the seasons with opposite qualities. For example, the effects from the qualities of the Vata season (cold, dry, light and variable) are pacified by staying warm and hydrated, eating a heavier diet and sticking to routines. The effects from the Pitta season (hot and intense) are pacified by eating cooling foods, “keeping your cool” and by striving not to be competitive and judgmental. The quality effects from the Kapha season (late winter through early spring) are cool, damp, dense and stuck. These qualities are pacified by keeping active and eating warm, light and dry foods. Toasted grains are drier; try quinoa, basmati rice and amaranth; avoid oats, short and long rice and wheat for the Kapha season (April and possibly May).

This calendar year the Kapha season has been short and not as pronounced. March was warm and the month of April is starting out moist and damp with a small amount of snow accumulation. These Kapha qualities of cool, damp, dense and static can be seen in other areas of nature as well. For instance, when you first wake up to a cool morning and see the dense dew on the blades of grass and/or after the sun goes down, the cool and moist qualities of Kapha prevail in the atmosphere.

The upcoming Ayurvedic master cycle of Pitta or the summer season is less than two months away. It is good to keep in mind that our bodies may still have accumulated heat from last summer because we have had a warm winter and are having a variable spring. This variability brings the contrasting qualities of hot and cold into our body/mind and compromises our ojas (similar to immunity).

In both Chinese and Ayurvedic Medicine, the spring season is the ideal time to cleanse the body. Eating and drinking greens is a great place to start; they are full of phyto-nutrients, contribute to energy production, are light in quality, scrape mucous from the body and alkalize it as well. Greens also decrease our desire for the sweet taste which contributes to maintaining our blood sugar levels and our desired body weight.

Cooked greens are wonderful in the spring and raw greens are best in the summer. You may want to try kale soup cooked in bone or vegetable broth. Combine all ingredients in a blender. Then add a small amount of butter, MCT oil (optional), salt and pepper. Blend ingredients at high speed for a few minutes. Yum!

by Athea Anderson, Wellness Team Manager

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Spring Roll RecipeSpring Roll RecipeEnjoy the bounty of fresh produce this season with a spring roll recipe the kids will love, too!

Total Time: 20 minutes Servings: 6Nutritional Information per Serving: 424 calories, 7 g. fat, 64 mg. cholesterol, 369 mg. sodium, 60 g. carbohydrate, 4 g. fiber, 31 g. Protein

1 package spring roll wrappers (see Tip)1 pound tofu or leftover cooked meat2 cups cooked rice or wild rice3 cups assorted veggies, such as: kale, shredded cooked or rawspinach, cooked or rawcarrots, shredded or thinly slicedcucumbers, seeded and thinly slicedkohlrabi, peeled and thinly sliced or shredded cabbage, shredded cookedor raw green onions, thinly slicedred peppers, thinly slicedcilantro, chopped

Ingredients

Preparation

Tips & Notes

Place all filling ingredients in separate bowls or on large baking sheet.Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on bottom third of wrapper closest to you. Roll the bottom of wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you just like a burrito to complete. Repeat with the remaining wrappers.Serve with Sesame Orange Sauce or Maple Dijon Sauce for dipping.

Find spring roll wrappers in the Asian section of Quincy Natural Foods Co-op and Feather River Food Co-op. If you've got kids, invite them to get involved in the preparation. Here's what kids can do: mix the wrap filling, place wrappers in the water and spoon the ingredients onto the rehydrated wrappers. Kids love feeling the wrappers rehydrate! Source: http://strongertogether.coop/recipes/spring-rolls/#sthash.d5QwcRYA.dpuf

That's right! This exciting project is now underway. In collaboration with the Tahoe Food Hub, Plumas Rural Services, Great Basin Food Co-op, and our farmers and food producers in Plumas, Lassen and Sierra Counties, we are developing a centralized center in Portola so that our locally produced products can efficiently get to the Truckee/Tahoe area for expanded distribution. Plumas Rural Services granted the Tahoe Food Hub $5,000 towards this project and we are putting it to good use by establishing a dedicated walk-in cooler and distribution space at the Co-op to serve as this mini food hub. It's all about supporting small, local and regional family farms, creating access to local and regional ecological food and increasing food security. This is great news for our producers, as they will have access to a growing market and efficient distribution.

The Tahoe Food Hub is a non-profit organization that is working to restore local food distribution by building a regional food system for North Lake Tahoe. We serve as a foodshed council educating our community on the environmental, economic and social health benefits of a regional food system. They increase access to nutritious, ecologically grown food by creating a network of regional farms within 100-miles of North Lake Tahoe and connecting them to restaurants, small grocers, schools and hospitals. They are committed to reducing food insecurity by sourcing food regionally and ensuring equal access, while exploring ways to grow food locally using 4-season growing techniques at their Sierra Agroecology Center.

Here's the plan: We will host refrigerated and dry space for farmers and producers to get their products to us, weekly. Once all of the food is in house,

Tahoe Food Hub van will drive over and pick it up and move them to market in neighboring Truckee and North Lake Tahoe. We envision some farmers and producers collaborating the transportation of their products to the Portola location, taking turns or carpooling pick-up and delivery.

Not only will the Truckee/North Lake Tahoe area have access to incredible local food, this effort will give our farmers the opportunity to grow more, sell more and earn more for their hard, dedicated work. This additional income will trickle down into our communities, strengthening our economic stability.

If you are a farmer or producer, or are simply interested in learning more about the Tahoe Food Hub, check out their website: www.tahoefoodhub.org.

A Mini Food Hub At Feather River Food Co-op?A Mini Food Hub At Feather River Food Co-op? by Lucinda Berdon, General Manager

10

GET TO KNOW YOUR BOARDGET TO KNOW YOUR BOARD

Co-op Members! Advertise your business in the next newsletter. Business card sized ads are available for

$15.00 per issue/$75.00 per year (6 issues).Deadlines are:

February 1, April 1, June 1, August 1, Oct. 1, Dec. 1.To place an ad, please contact:

memberservices@qnf.coop

Deadline for the next issue is June 1, 2015

SAVE THE DATE

Terri Rust 283-0428

Rust@gotsky.com 283-9902Karen Kusener

Quincykid@digitalpath.net

Michael Rodriguez283-3225

plumasm@sbcglobal.net

Jennifer Kaufmann480-620-7852

Jennie0772000@yahoo.com

Julie Hochrein283.3619

pjhochrein@gmail.com

President Vice President Treasurer Secretary

QNFC Financial AdvisorJohn Kimmel (Volunteer)

QNFC General ManagerLucinda Berdon

gm@qnf.coop

EditorAdriana Jones

memberservices@qnf.coop

Design & LayoutChris Bolton, Spudgrafix

Calling all member-owners! Mark your calendars for Saturday, June 13th. Once again, we'll gather at the Vets' Hall in Quincy with Happy Hour from 5:30 to 6:30 and the guest speaker and meeting to follow. All Feather River Food Co-op and Quincy Natural Foods Co-op current member-owners for at least 30 days are invited to attend.

Happy Hour will feature a no host bar with regional wines and nonalcoholic beverages, and our own Plumas County’s Brewing Lair will be on hand with a selection of beers.

Music will be provided by Ciana (keeahna), a Celtic group from the Reno area, featuring local musician Holly Sternberg.

2015 Co-op Annual Meeting2015 Co-op Annual MeetingWe are excited to present something a little different this year. Finger food will be provided by five local purveyors. American Valley Baking, Moon's, Pangaea, Young's Market in Taylorsville and Jenelli's will offer a variety of delights sure to satisfy every appetite.

by Linda Margaretic, Membership Committee

There are a few ground rules:

This is a member-owner only meeting so please do not bring family members who are not also current Co-op member-owners.

To attend the meeting you must be a member-owner for at least 30 days prior to the event date..

This event is geared for adults, so please come without children. Babes in arms, of course, are the exception.

To reserve your spot please RSVP either at the store or online by e-mailing: memberservices@qnf.coop

Our guest speaker will be Pamm Larry, the tireless and passionate organizer and leader of the Label GMO movement in California. Pamm will enlighten us with her vast and historic knowledge of this critical issue, and inspire us about how we can take action to protect our right to know what is in our food.

We will have a free raffle. Winners will receive a gift card for Quincy Natural Foods or Feather River Food Co-op.

You must be present to win.Pamm Larry

Kyle Merriam283-3568

kyle_elizabeth@yahoo.com

Wayne Cartwright321-1258

wayne.2358@gmail.com

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

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.

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

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.

Quincy Certified Farmers’ MarketThe 16th annual Quincy Certified Farmers' Market begins Thursday, June 18th. Fresh produce, local artisans, live music and lots of fun can be found on the lawn at Church and Main Streets every Thursday from 4:30-7:30 pm, through September 3rd. For weekly produce and entertainment updates, sign up for the

Farmers' Market newsletter at quincyfarmersmarket.org

Adopt- A-HighwayQNFC is the proud steward of Highway 70 between Cemetery Hill and Ganser Park. Join your fellow Co-op member-owners on the second

Saturday of every month starting on May 9th. Signups will begin in April.

Co-op Board of Directors Meeting

Current member-owners are welcome to attend Board meetings, which are held on the third Tuesday of every month in the QNFC Learning th thCenter (248 Main Street) from 5-7 pm. The next Board meetings are on May 19 and June 16 .

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.

Vietnamese Spring Rolls WorkshopCha gio means “spring rolls” in Vietnamese. Enjoy a vegetarian hands-on workshop using fresh, organic ingredients and Asian flavors. Discover how easy it is

to prepare healthy, delicious ethnic cuisine with rice paper spring rolls filled with tofu and local, seasonal vegetables. Tuesday, June 23 from 5:30-6:30 pm QNFC Learning Center 248 Main Street Instructor: Shelley Morrison

Fee: $15 or $10 for members Sign up in the store

12

CALENDAR-O-EVENTSCALENDAR-O-EVENTSMayMay

JuneJune

July sneak peeksJuly sneak peeks

1 Artist's Opening Reception, Quincy, Plumas Arts & Main Street Artists Galleries, 5-7 pm 1 Rhythm & Grace Dance Revue, Plumas-Sierra County Fairgrounds, 6 pm 2 Quircus Preview and Fundraising Party, Quincy, Veterans' Hall, 8 pm2 Sierra Valley Grange Garden & Farm Fest, Vinton, 10 am-4 pm6-13 Community Supper, Quincy Methodist Church, 6-7 pm 6-10 FRC Spring Drama Disney's "Into The Woods,” Quincy, Town Hall Theater, 7 pm, Sun. 2 pm14 Words & Music, Quincy, Patti's Thunder Café, 7 pm15 Words & Music, Portola, William's House, 7 pm 15-16 Star Follies, Plumas-Sierra County Fairgrounds16 Plumas Children's Fair, Plumas-Sierra Fairgrounds, 10 am-2 pm 16-17 Indian Valley Wide Yard Sales, Greenville, 8 am-7 pm 19 Co-op Board of Directors Meeting, QNFC Learning Center, 5-7 pm 22 Genna & Jesse, Quincy, West End Theater, 7:30 pm 23 Indian Valley Century Rides, Greenville, 7 am-5:30 pm 23-24 Lake Almanor Memorial Weekend Craft Show, Chester Park, 10 am-4 pm 23-24 Memorial Weekend Shop-Hop, Downtown Graeagle, 10 am-5 pm 29 Spring Art on the Land, Sierra Valley, 9 am-4 pm 30 Quincy Crazy Quilters Quilt Show & Tea, Plumas-Sierra County Fairgrounds, 10 am- 4 pm31 High Sierra Community Youth Orchestra Spring Concert, Quincy Elementary School, 6:30

5 Artist's Opening Reception, Quincy, Plumas Arts & Main Street Artists Galleries, 5-7 pm5-6 Sierra Cascade Street Rodders Show & Shine, Plumas-Sierra Fairgrounds, 8 am-4 pm 6 Plumas County Picnic, Plumas-Sierra County Fairgrounds13 Co-op Annual Meeting for Member-Owners, Quincy Vets' Hall, 5:30 pm 16 Co-op Board of Directors Meeting, QNFC Learning Center, 5-7 pm18 Quincy Certified Farmers' Market , Corner of Church & Main Streets, 4:30-7:30 pm 20 33rd Annual Mile High 100 Bike Ride, Chester Park, 6 am-5 pm 25 Quincy Certified Farmers' Market , Corner of Church & Main Streets, 4:30-7:30 pm 27 Soroptimist International Quincy Garden Tour, Quincy area, 9 am-2 pm 27 Art Around the Lake, Chester/Lake Almanor, 9 am-4 pm 28th Summerfest, White Sulphur Springs Ranch, 3 pm

2-5 High Sierra Music Festival, Plumas-Sierra Fairgrounds 3 Artist's Opening Reception, Quincy, Main Street Artists Galleries, 5-7 pm 4 Classic 4th of July Run/Walk, Chester, Collins Pine Lawn, 8:30 am 11 A Few Brews & A Banjo, Chester Park, 2-6 pm

And remember, every Thursday Quincy Certified Farmers' Market Corner of Church & Main Streets, 4:30-7:30 pm

Ingredients1 1/2 pounds green beans, trimmed1/4 cup sliced almonds1 tablespoon butter or vegetable oil4 cloves garlic, minced2 tablespoons lemon juice1/4 teaspoon salt1/4 teaspoon black pepper

Fill a large pot with water and a generous pinch of salt, then bring to a boil. Add the green beans and blanch for 2 to 3 minutes; beans should be crisp and bright green. Remove from heat, drain and set aside.

Preparation

Ingredients

Preparation

Toast the almonds in a skillet over medium heat, stirring constantly until golden brown, about 5 minutes. Remove almonds from heat and set aside.Add the butter to the skillet and sauté the garlic over low heat until slightly golden, then stir in the almonds, lemon juice, salt and black pepper. Add the green beans and toss to mix well. Serve hot.

This classic dish complements pork, poultry, beef or fish. Try pine nuts in place of the almonds or substitute wedges of fresh tomato for the lemon juice to add an extra pop of color.

Total Time: 30 minutes, Servings: 6Nutritional InformationPer Serving: 104 calories, 6 g. fat, 5 mg. cholesterol, 12 g. carbohydrates, 4 g. protein, 4 g. fiber, 814 mg. Sodium

Serving Suggestion

Source: http://strongertogether.coop/recipes/green-beans-amandine/#sthash.fkoW5aZ8.dpuf

Serving Suggestion

Green Beans AmandineGreen Beans Amandine