IN THIS ISSUE The Grange Manager’s Report Member’s Survey Meet the Staff Proposition 37 UNFI Field Trip News From HR A Rainbow Of Options Member-Owner Appreciation Day Book Review Breakfast With The Board Announcements Calendar Of Events
by Ken Donnell
The roots of the Cooperative movement are deeply connected with one of California's best-kept secretsâ€Ś the Grange. Founded in 1873 as a fraternal organization, The California State Grange has a long history of social involvement, legislative action, and cooperative activity. Recently, the Grange has experienced a resurgence of activity to support family farms and protect our food supply, including the current Proposition 37 to require labeling of GMO foods. Most people in modern California know of the Grange through their local Grange Hall. But the Grange is much more than a building. It is a family of choice for those who believe that cooperation is an essential component of healthy lives and healthy communities. It is a place where everyone is free to participate equally and express his or her views about the issues of the day, but where people with widely different views find common ground to respectfully work together for their mutual benefit. The Grange is a non-partisan political lobbying organization (501c8) that seeks to improve rural communities through legislative action and social involvement. The political accomplishments of the Grange are many, including passage of the Sherman Anti-Trust (anti-monopoly) act of 1890, pavement of rural roads, rural delivery of mail, rural electrification, the CA Central Valley Water project, the Farm Bureau and organizing cooperatives of all kinds across California and the USA. Membership in the Grange is open to anyone over the age of 14. There are local Granges in Quincy (Pete 927.9334), Taylorsville (Kevin Goss 284.0824) and Vinton in the Sierra Valley (Rich Moore 831.801.3719), or contact myself (Ken Donnell) at 284.7708. Come join the fun at the Grange to help us make our homes and communities better places to live and work.
by Lucinda Berdon
Summer and Fall are behind us, but you wouldn't know it by our sales volume. Our sales in the 3rd quarter of 2012 (July through September) were up 10.7%, which is $64,908 more than the same period last year. This is the first time since the recession that we have experience double digit growth. The departments with significant growth surprised us. Frozen foods grew almost 19%, and special orders grew a whopping 21.5%. We can't explain the increase in frozen foods, but the wave of dry canning and food preservation contributed to the special order increase. The bakery sales resulted in a 16% increase, with the new deli case playing a big factor there. The improvements we have made to the store this past year are paying off! July Sales were up 19%, August sales were up 6.1%, and September sales were up 6.2%. It didn't stop there, October was up 14.3%! Our cost of goods for the quarter remains in the 67% range. This is higher than we would like. Our target is 65%, which in dollars and cents equates to $13,000 less in gross profit, or margin (the money we have left over for paying our expenses). Q3 2012 Summary (July through September) Sales: $672.295 COGS $449,900 Expenses $200,105 Net Ordinary Income $ 22,290 Our new deli cooler made its way into the building and provided customers which much easier access to the offerings. The bakery expanded their grab and go selection, Moon's contributed to the selection by offering some of their signature dishes, and we brought in Neighbor's BBQ's roasted chicken. The total cost of the new cooler came to close to $20,000 The desperately needed repairs to the west wall of the building were completed this fall. Jeff Glover and Tom Kraus tore out the old and weathered cedar and replaced it with the same siding you see on the front of the building. This product is fiber cement which contains 30% postindustrial material and contributes to LEED and NAHB credits, and meets Green Building Standards. It's very durable and we won't have to replace it in any of our lifetimes. This project cost us just under $9,000. Thanks to Jeff and Tom!
In October we hosted Annual Member Appreciation Day. The beautiful weather offered plenty of warm sunshine and outdoor opportunities. We offered 10% off to all MemberOwners, plus some great deals on many products and a lot of free samples and demo products! The attendance was record breaking event with 411 shoppers and many, many more visitors. Sales reached over $10,600. The Apple jolt was held across the street, and it was, all in all, a very Please help us out and show your continued on page 3 membership card every time at the register! festive and fun day!
SHOW IT OFF !
Prop 37, the GMO labeling imitative, which QNFC sponsored and promoted, unfortunately failed to pass in this year's ballot. However, there is a national campaign called 'Just Label It' already established. You can go to justlabelit.org for more information. We will be proactive with this campaign, as well. The National Cooperative Grocers Association is actively involved in this effort and we will be providing you with more information and resources as they become available. The end of October marked out first anniversary with our new POS system. The system will prompt the cashiers to ask you about renewing your memberequity when your annual renewal date hits. And just to remind everyone, our member-equity plan is no longer on the calendar year schedule. The membership is active for one full year from the date you join or renew. If you joined or renewed in March of 2012, your renewal date will be March of 2013. For more info on the benefits of membership (ownership) check out our new website, www.qnf.coop and click on the membership link. We are looking forward to a healthy and prosperous year for our Co-op, in 2013. We will be putting our vision into action, focusing on providing our memberowners and our community with the products and services that make the co-op business model a model for the future. Thanks, again, for supporting your home grown and community owned food co-op! In cooperation, Lucinda
And The Survey Says... by Terri Rust, Board President
Recently, the Membership Committee asked you, our member-owners, to identify what areas you would like to see the Board focus its energies. We received 216 responses (yeah!) to our survey which was available in the store, at the October Member-owner Appreciation Day, and sent out online. The Board greatly appreciates your input and encourages your continued participation as we shape the future of our Cooperative.
A vision into the future serves to guide us, lighting the way (with 'green' energy, of course!). QNFC's “2018 Vision A Look to the Future” was recently completed to do just that, help guide our organization into the future. It was crafted with much thoughtful consideration by the Board and QNFC management and staff. And now, your memberowner input, through the recent survey, will help make that vision a reality. So, what did the survey results tell us? Listed below are the top 5 priorities that you identified as most important: 1. Increase local and regional food offerings. 2. Improve quality of food in schools (i.e., healthy food days, healthy food vending machines) 3. Expand healthy eating education (Eat-A-Rainbow program, youth gardening Digging In) 4. Green the building 5. Increase the number of non-GMO offerings These priorities speak directly to components of our vision and support our mission statement. Increasing local and regional food offerings ties into the vision element of providing exceptional food by purchasing locally and from socially responsible individual or companies that have the health of people and planet in mind. Healthy eating options for our children were your next two priorities and address the vision component of Community Education, Well-being and Outreach. Working with local schools and organizations to provide healthy eating options and educational experiences for youth builds on our existing Eat-A-Rainbow program and expands our efforts to promote health awareness and organic, sustainable agriculture. You also support further greening the building, which supports our efforts to be more sustainable, or resilient to change, in the future. The Board will be looking at exploring an energy descent plan for our store that might also be used as a model for our community. Increasing the number of non-GMO offerings encourages us to strive for marketing exceptional food and products that are of the highest quality and nutrition. The Board will continue to solicit your thoughts and guidance as we move into the future and strive to grow Quincy Natural Foods Cooperative into a strong and healthy business for the future! Remember, we are “Stronger together”!
Meet the Staff: Kyla Pascucci
by Nance Reed
Kyla has lived close to home and explored the Great Basin and Sierra Nevada mountains all her life. She grew up in Reno in a family of active people. Plumas County, with its mountains, rivers and natural beauty along with Feather River College, has been the perfect place for her. In 2010 she completed her AA in Outdoor Recreation Leadership; her mentors are Darla DeRuiter, Darrel Jury and Rick Stock. Kyla's goal is to pursue a career as an outdoor educator. Since the spring of 2010 she has worked for Truckee Donner Parks and Recreation as a Rec Leader and for the last three summers she has led a summer program for fourth through sixth graders called Adventure Camp. The kids get to hike and swim every day; they are outside and very active. With summer over she continues to occasionally sub in Truckee for a number of youth programs. Kyla and Luke Pascucci, a Forest Service Firefighter, were married a year ago at Greenhorn Ranch. They met here in Quincy while attending FRC. They share a similar enthusiasm for the outdoors. As skiers, kayakers and backpackers they have had, and will continue to have, lots of outdoor adventures together. This year's excursions included paddling with friends in the Sea of Cortez and diving in the kelp forest off the Monterey Coast. In order to pursue her goal Kyla recently applied, and has been accepted, to Colorado State University in Fort Collins for the fall of 2013. She will be working towards a Natural Resources Environmental Communications degree. Environment, health and atmosphere are important reasons Kyla applied at our Co-op. As a clerk she learns something every day from our customers. If you want to learn something from Kyla, catch her in a quiet moment and ask her about her latest or next adventure. You're in for a treat.
Prop 37-California Right to Know: The fight goes on.
by Linda Margaretic
Proposition 37, The California Right to Know Genetically Engineered Food Act, was defeated 47 to 53%. It was a worthy campaign, waged almost entirely by individuals on a shoestring budget against bio-tech giants Monsanto, Dow, Dupont and others, who poured more than $45 million to defeat the bill. Although it did not pass, Prop. 37 was nonetheless a success because it brought this important issue to the attention of many Californians who were previously unaware that much of their food is genetically modified. Prop. 37 opened a Pandora's Box that cannot be closed again. Twenty one other states have formed a coalition to follow in California's footsteps. Washington State has begun the petition process in hopes to put such a measure on their state ballot. Other states will surely follow. Meanwhile, there is much we can do as individuals. We can vote with our dollars. We can buy food known to be free of genetically engineered ingredients and support companies that hold themselves to high ethical and nutritional standards. Watch for store signage at Quincy Natural Foods Cooperative to help you make informed food purchasing choices.
A Field Trip to UNFI
by Nance Reed
Five lucky employees of Quincy Natural Foods Co-op joined others from Briar Patch, Chico, Davis, Placer and Sacramento co-ops in Rocklin for a tour of the UNFI (Unified Natural Foods, Inc.) warehouse in August. We met several managers, were taken on a guided tour of the warehouse and were treated to a delicious buffet lunch. The Rocklin warehouse, near Sacramento, is the Western Region Headquarters for UNFI which moved from a smaller facility in Auburn where they still house some of their frozen and chill products. There are 418 associates and 219 office associates working there. Longevity is important to UNFI; rather than lay off workers, they try to find another position in the company. It is now the second largest employer in Rocklin, after the school district. UNFI, formerly Mountain Peoples Warehouse started by Michael Funk in 1976, began by selling only organic produce. The company was famous for its slogan, "To Boldly Go Where No Distributor Has Gone Before". Mountain Peoples merged with Cornucopia Natural Foods, a New England distributor in 1996. UNFI's 27 distribution centers now serve over 40 countries including the US, Canada, Asia, the Caribbean, Latin America, Bermuda, South Africa and Australia. Here are some statistics that I found interesting. The warehouse handles about 131,000 cases of food daily, on average. That comes to about 650,000 cases weekly which is about $10 million in products. About 50 trucks per night leave the warehouse. There are 115 drivers. All this happens in a building of 486,667 sq. ft. of which 21,000 are cooler and 27,000 are freezer. Gabby was the Michael Funk (left) and Brandi's uncle, smartest member of our group which became evident when we toured the freezer fruits and vegetables set at -11 degrees. She wrapped up in her hoody while the rest of us walked quickly, Lee May, unloading in the 1970's marveling at the three associates who work two hours at a time in a sub zero room. We had thought the Chill Zone at about 30-35 degrees was chilly but it was oh-so-comfortable when we returned from the freezer. The chocolate area, where the temperature is also closely monitored, is a bit warmer than the Chill Zone. Max Johnson, the Transportation Manager, told us there are 80 trailers, 65 tractors, and 325 weekly routes that cover five million miles yearly. The job titles are pickers, stockers and receivers. Pickers ride around in battery operated machines which can propel up to the top tier of boxes, 40-50 feet high, and grab the boxes necessary to fill the store's order. Inventory, of $51 million, is managed by radio frequency. Jeff, our Thursday driver, clocks in at 3:15 am, leaves Rocklin at 4am, arrives in Quincy at 7:30am then goes on to Lupines in Greenville. Who receives products from UNFI? Co-ops and independent businesses are the core of their business, but anyone who wants a $500 minimum order can order. This includes Safeway and Walmart. Sara Keyes, Executive Assistant to the Green Team Leader, is enthusiastically proud of progress in her section. UNFI has been named â€œSustainable Business of the Yearâ€? by Sacramento. Their 7,000 solar panels have generated 1.19 megawatts of electricity since 2007. There are skylights in the warehouse which mean they require less unnatural lighting. Last year they recycled 348.9 tons of cardboard, 80.4 tons of shrink wrap, 15.70 tons of aluminum and 23.97 tons of white paper, some of which is turned into scratch pads for office associates. Although we talked about work, food and beverages, from 7:15am until 4:45pm that day, we did have laughs. Put Gabby, Dave, Sharrill and Ana in a vehicle together and you get hours of wonderful laughter. Thanks to Lucinda and UNFI for an informative and very fun field trip. We understand so much better now how our Co-op is part of an evolving, growing industry.
Co-op Members! Advertise your business in the next QNF newsletter. Business card sized ads are available $20.00 per issue/$60.00 per year (4 issues) To place an ad, please contact Jamie Huynh at firstname.lastname@example.org Deadline for the next issue is Feb. 1, 2013
A Rainbow of “New” Options Options
by Presley Alexander
Have you noticed lately, the great availability of seemingly “new” varieties of produce? From purple cauliflower to spiky fractalized romanesco, even seedless watermelons. Where are these items coming from? Are they old varieties that are resurfacing in this food renaissance? Are they really organic or genetic modifications? How do they taste, and are they still offering us high nutritional profiles, or just a little fun on our plates? Let's take a look at a few of the unique items you may have seen here on our shelves at the co-op. Purple and orange cauliflower: First off, are they organic, or genetically modified? According to an article written by Kurt Nolte, an Agriculture Agent with the Yuma County Cooperative Extension, these colors are the result of “heirloom varieties, naturally occurring accidents and the hybrids developed from them.” Dr. Michael Dickson of the New York Agriculture Experiment Station in Geneva, NY started with a genetic accident, a dwarf orange colored mutant found in a field of full size white cauliflower heads near Toronto. Upon examination, it was found that the orange color was triggered by the naturally occurring pigment carotene, just like in carrots. Using the process of traditional selective breeding, Dr. Dickson was able to produce a new hybrid variety that was large, tasty, and contains 25 times the level of Vitamin A (in the form of carotene) than traditional white cauliflower. Purple cauliflower's color is due to the presence of the antioxidant anthocyanin, which can also be found in red cabbage and red wine. Purple cauliflower is a heritage variety that comes from either Italy or South Africa. Its true wild origin is not quite known, though its color is naturally occurring and is not due to scientific manipulation. So there you have it! They are not genetically modified and can be grown organically. The nutritional profile of purple and orange cauliflower nearly outranks its white cousin, and the colors inspire creativity in the kitchen! Romanesco: “The French name, chou Romanesco literally translates to “Romanesco cabbage”, placing it in the cabbage family even though it doesn't much resemble any cabbage you've ever seen. In German, it's Pyramidenblumenkohl: “pyramid cauliflower”; in Italy, where it was first described in the sixteenth century, it's called broccolo romanesco: “Romanesco broccoli”, but sometimes cavolo romanesco: “Romanesco cabbage”. Finally, in English it's usually called “Romanesco broccoli”, but you'll also see it referred to as “Romanesco cauliflower”. Even professional plant taxonomists can't decide precisely where it belongs; some place it within the Italica group with broccoli, while others argue it belongs in the Botrytis group with cauliflower. “Broccoli, cabbage, cauliflowerbeats melet's just considers it sui generis and call it 'Romanesco'.” - John Walker Is it any wonder that this intriguingly beautiful vegetable has inspired, and confused, so many throughout history? Most of us would rather place it on a pedestal in the foyer than steam it and put it on our plates. The fractal pattern displayed by Romanesco is the most noted feature of this vegetable, along with its vivid green color. Fractals are a self repeating pattern that seems to go on endlessly, like a hall of mirrors. This visual stirs thoughts of science and alien induced vegetation, making our society filled brains question its origins. Can nature really produce such splendor, or is it the hand of a rather artistically inclined scientist? Romanesco is definitely designed by nature, and boasts a smooth almost nutty flavor with the texture of cauliflower. Raw or cooked it is high in dietary fiber, folate, water, and vitamin C, possessing high nutritional density. Romanesco contains several phytochemicals, common in the cabbage family, which may be beneficial to human health. Sulforaphane, a compound released when chopped or chewed, may protect against cancer. Carotenoids Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells. So take some home next time you see it. Show it off, take some pictures, and feel good about your savvy market find! Seedless Watermelon: Who doesn't love a slice of cold refreshing watermelon on a hot summer day? The bright contrast of green skin and sweet red flesh, juices dribbling down cute little kid chins and the fun of a seed spitting contest… oh wait, what happened to those defining little black specks? And further more, where are the next melon plants going to stem from? It's enough to stop one in their slurping, chomping tracks! “In fact triploid seeds of watermelon used for raising the crop produce seedless watermelon because ovules are aborted due to irregular meiosis during ametogenesis . The triploid seeds are produced by crossing tetraploid female flower with diploid pollen grains.” - wikianswers.com So, did you catch all that? Well…me neither, so lets look at this explanation from the National Watermelon Promotion Board.
â€œA seedless watermelon is a sterile hybrid which is created by crossing male pollen for a watermelon, containing 22 chromosomes per cell, with a female watermelon flower with 44 chromosomes per cell. When this seeded fruit matures, the small, white seed coats inside contain 33 chromosomes, rendering it sterile and incapable of producing seeds. This is similar to the mule, produced by crossing a horse with a donkey. This process does not involve genetic modification.â€? So, much like the colorful cauliflowers, they are selectively bred, not modified in a lab at the genetic level. Many people prefer the flavor of the good ol' fashion seeded melons though. Seeded or not, here is the nutritional profile of this sweet treat: Vitamin A found in watermelon is important for optimal eye health and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes. Vitamin B6 found in watermelon helps the immune system produce antibodies. Antibodies are needed to fight many diseases. Vitamin B6 helps maintain normal nerve function and form red blood cells. The body uses it to help break down proteins. The more protein you eat, the more vitamin B6 you need. Vitamin C in watermelon can help to bolster the immune system's defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts. A two-cup serving of watermelon is also a source of potassium, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps. Hopefully, this exploration helps you to feel good about buying something new. Nature and tradition will always keep us coming back to our good old standbys, but we all need a little fun to keep us inspired. Luckily there are folks working toward keeping our foods pure, while enjoying this creative potential. Efforts toward labeling GM crops are being ramped up, but doing our homework will never go out of style. Enjoy your fruits and veggies!
2012 Customer & Member-Owner Appreciation Day This year's Customer & Member-Owner Appreciation Day brought lots of smiles as folks pressed apples with Transition Quincy, sampled Neighbor's BBQ chicken, and delighted in the aromas from Burros Beans' coffee roaster. Raffle winners Leo Kusener, Dana Ludington, Danielle Wagner and Juliette Williams enjoyed goodies from Kozlowski Farms, Ozery Bakery and many more generous companies. Thank you to all of our loyal customers and member-owners! We wouldn't be here without you!
The Good Life: Helen & Scott Nearing
by Susanne Hammel-Sawye
Please note: QNFC is committed to providing a range of topics and perspectives to our member owners. The views expressed in this article are those of the author and may or may not represent QNFC's opinions.
Scott (1883-1983) and Helen (1904-1995) Nearing were heroes to many of us who grew up in the second half of the 20th Century and who were interested in the back-to-the-land movement. They co-authored books which chronicled their more than fifty years of homesteading. Living the Good Life: How to Live Simply and Sanely in a Troubled World (1954) and Continuing the Good Life (1979) have been combined into one volume called THE GOOD LIFE, published by Schocken Books in1989. The Nearings both grew up in well-to-do families, yet both managed to develop social consciences. Scott earned a PhD in economics, was interested in progressive politics, and was a staunch pacifist. Because of his socialist and communist leanings, he was dismissed from his university teaching position and prohibited from further teaching or from writing in the press. He did, however, continue to write his own books and was a prolific public speaker. Helen was well educated and pursuing a career in music when she and Scott met. She had had an earlier romantic relationship with the young man who would become known as Krishnamurti, but that was squelched by the people grooming him for greatness. Seeking a "simple, balanced, satisfying lifestyle," in 1932 they purchased property and a derelict farm near Pikes Falls, Vermont. LIVING THE GOOD LIFE is an account of their twenty years in those backwoods and was intended as a handbook for simple, purposeful, productive living. They kept strict schedules for household routines and work on the homestead, civic work and study, and recreation which often included the making of music. One of their goals was to be as self-sufficient as possible, but money for what they did need to buy was provided by speaking tours, sales of their books, and a cash crop of maple syrup and maple sugar. Early on, they decided to keep open house so that others could learn from them. They allowed people to stay with them for a day or two or for up to long periods of time, as long as the guests could abide subsistence living and were willing to help some. When a ski development threatened their part of Vermont, and other factors converged to make them less satisfied with life there, they moved to Maine. Continuing the Good Life tells of their thirty shared years at Forest Farm. Again they inherited depleted farmland and turned it into rich, productive soil, with a cash crop of blueberries. A large piece of the land they purchased here was sold to Eliot Coleman, who became their cherished neighbor. The two books cover a wide range of helpful information still relevant today. As the Nearings eschewed the use of manufactured fertilizers and pesticides, there are detailed guidelines for composting and soil building. Garden design and rotation, extending the season with cold frames and greenhouses, root cellaring and food storage, wood as fuel, and building with stone are all covered. Helen was the more adept stonemason, but together they built twelve stone structures in Vermont and another nine in Maine, including their two homes. Health was a major topic of their books and was promoted mainly by hard work, conscious eating, and attitude. "The person who expects to be well does not need a doctor. He takes health for granted." Indeed, they both rarely used medicine or doctors. Questioning the moral implications of what they ate, they were vegetarians and had a strict food regime which the books cover in some detail. Much of their food was eaten raw and whole, not only because they believed it more wholesome that way, but also because they didn't want to spend large amounts of time and energy on food preparation. They thought that most people put too much emphasis on food, and they often made a practice of fasting on holidays when others were feasting. The steady stream of itinerant visitors was curbed somewhat by the Nearings' austere diet. "Many a morning, at breakfast, a whole family would stroll into our kitchen, 'Good morning, we slept in your guesthouse last night.' Then they would sit down for breakfast. Ah, there came the
rub. Most of them were in for a shock. No coffee, no bacon, no eggs, no toast, no pancakes or maple syrup. Just apples, and sunflower seeds, and a black molasses drink. Such a fare sent many a traveler on his way soon enough.â€? Even so, by the 1970's, the number of visitors to their Maine farm ranged between 2,000 and 2,500 per year. Many were advantaged youths who didn't know how to work, but the Nearings always encouraged the young people who were true seekers, those prepared to homestead and willing to work. When she wrote the preface for the newer combined edition, Helen was still living alone at Forest Farm in her eighties. She recognized that many were still searching for the good life, one of self-sufficiency and purpose. Scott had died six years before, choosing to stop eating when he was a hundred years old and unable even to bring in the firewood. She was with him, in their home, throughout his dying process and was able to see him slip peacefully from this life. She wrote of his chosen death by fasting in her LOVING AND LEAVING THE GOOD LIFE. Helen hoped to go in a similar way, but was killed when the car she was driving crashed into a tree in 1995. The Good Life Center in Maine carries on some of the Nearings' work and legacy. It is a non-profit, "responsible for perpetuating the philosophy promoted by Helen and Scott Nearing."
News From Our HR Department
by Aimee Chudy
We have a lot to celebrate at our Co-op this fall. First, beginning January 2013, QNFC will be offering a SIMPLE IRA retirement plan to eligible employees, including matching contributions of up to 3% of participating employees' salary. SIMPLE stands for Savings Incentive Match Plan for Employee of Small Employers. We're very excited to add a retirement plan to QNFC's benefits package, for the first time ever. This summer I attended customer service training at Sacramento Natural Foods with our Front End Manager Michelle Fulton. We followed this with in-house customer service training for our management team, conducted by Sacramento Natural Foods' Stephanie Merriman. Stephanie has been a source of much knowledge and support to QNFC, demonstrating how beneficial the "cooperation among cooperatives" principal can be. We plan to continue the training with the rest of our staff, and to make customer service training a continuing process. Our Service Commitment is to "provide exceptional service and a friendly and welcoming environment for all". Please let us know how we're doing! As I write this, we have just hired our new Wellness Manager, Andrea Wilson. Andrea will be managing our supplements, bodycare and general merchandise departments, and working with the rest of our team to offer exceptional service to our customers. I'm very pleased to welcome Andrea to the Co-op and am looking forward to working with her! As the year closes, we can look back at some exciting developments. I'm proud of all of our staff for their excellent service, great ideas, and unique talents. I look forward to making continued improvements in our workplace and celebrating our successes together.
Andrea Wilson, Wellness Manager
QNFC Financial Advisor John Kimmel (Volunteer)
President Terri Rust • 283-0428 email@example.com
QNFC General Manager Lucinda Berdon firstname.lastname@example.org
Vice President Linda Margaretic • 283-3989 email@example.com
Editor Jamie Huynh
Secretary Pamela Noel • 283-2480 firstname.lastname@example.org
Design & Layout Chris Bolton, Spudgrafix
Michael Rodriguez • 283-3225 email@example.com Pat Evans • 283-2038 firstname.lastname@example.org Piers Strailey • 283-2604 email@example.com
Get On Board ! The terms for three members of the QNFC Board of Directors will expire in March 2013. We encourage member-owners who are committed to the principles of the co-op, energetic and willing to work collaboratively to consider running for one of these three-year terms. If you are interested in becoming more involved with your Co-op please contact Michael Rodriguez at 283-3225 or Piers Strailey at 283-2604.
Breakfast With The Board in Review
by Karen Kusener
I was invited to have breakfast with the CEO of a corporate grocery store. He was curious to know if there were any changes I would like to see in my local store.. NOT!! But, guess what? As a member-owner of Quincy Natural Foods I actually was invited to and attended a breakfast with the General Manager, Board of Directors, and staff of the Coop that was held for the sole purpose of fostering connection and open communication with member-owners. The Board relies on member input to set its priorities. You've heard it before but it is your store! Board Member Michael Rodriguez highlighted some great opportunities to become more involved. There will be three Board positions opening up early next year! If you've ever considered running for the Board, this is a good time. In addition, there are three committee opportunities for member-owner participation. They are: a membership committee, a board development committee, and a policy committee, and none of them require a huge time commitment. Now, if I may, I'd like to take a moment to wax rhapsodic about the breakfast itself. The Co-op partnered with Pangaea Café to provide a 100% organic breakfast! As the event took place just days before the election, one of the themes for the morning was Proposition 37 and the importance of knowing what is in our food. Accordingly, every dish in the buffet was clearly labeled with the ingredients listed. As someone with recently developed food sensitivities this was especially appreciated. It was all organic (which means no GMOs), mostly gluten-free, colorful, and extremely tasty and nourishing. That corporate grocery store's CEO's 2011 compensation was $11,498,595.00 but I doubt he eats as well as we did.
The Seven Co-operativePrinciples Quincy Natural Foods Co-op adheres 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
ANNOUNCEMENTS Gobble, Gobble
We have limited quantities of turkeys for the holidays. Ask for the sign-up sheet in the store or contact Sharrill Irons at 530.283.3528 to reserve yours today!
Member-Owner Discount Day We love our member-owners and want to show you our appreciation! Mark your calendars for Friday, January 18, and save 10% on most purchases. Bakery purchases and special orders not included.
Missing Your Favorite Product? Special Order It! Check with staff in the store to special order your favorite products. You can use the laptop and forms provided in the Supplements and Beauty aisle. Or, you can login to UNFI website from home: Go to www.unfi.com UNFI Region: UNFI West Region Log in: firstname.lastname@example.org Password: Plumas269 Click on account: 000R You can view by brand or category or you can search for products. If you know what you want go to 'View By Category' (on the left hand side of page) and select one (for example: 'Bulk'). More specific categories will come up. Click on one of those (for example: 'Nuts and Seeds'). Where 'Products per Page' is listed, click 100 so that you can navigate more quickly. On the top menu you can click 'Publications' to view catalogs, monthly specials, and to see what's on sale. 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: QNF@snowcrest.net.
Sign-up For Our e-newsletter! You can receive the QNFC quarterly newsletter online and in the mail if you like. E-mail Jamie Huynh at email@example.com or call 530.283.2458. You also have the option of receiving e-newsletters with our bi-weekly sales info and monthly events and workshops.
Membership Renewal Under the new Patronage Dividend System your membership is good for one full year. So, if you renewed or joined in January 2012 you'll be up for renewal in January 2013. The new POS system will prompt clerks to ask you if you'd like to renew we hope you'll say â€œYes!â€? to supporting your Co-op and your community.
Eat-A-Rainbow Sign up for a classroom visit or store tour! We offer an array of multi-sensory activities to elementary school classes including breadmaking, fruit salad making and grain/veggie salad making. Contact Jamie Huynh, Eat-a-Rainbow Coordinator, at 530.283.2458 or firstname.lastname@example.org!
American Valley Bakery We would like to thank the CO-OP for investing in the new bigger and brighter Grab and Go case. This has enabled us to offer a larger variety of food including casseroles, individual desserts, cakes and more specialty cheeses. We also want to acknowledge the hard working local farmers who have supplied us this summer and fall with beautiful and inspirational fruits and vegetables for our salads, pies, soups, sandwiches and lunch specials. We are deeply grateful to The Dawn Garden, Snowy Pine Ranch, Seven Wheels Garden in Genesee Valley, Hansen's Farm and LaViolette Orchards for the wonderful produce they provided! Have you tried our locally roasted coffee yet? It is roasted here in Quincy by Jim & Sandy Burros of Burros" Beans. Don't forget to order your Christmas goodies ahead. Panetone Bread - a rich Italian Round with rum-soaked fruit, citrus & spice. Available the week before Christmas. Check out our rotating seasonal selection of cheeses. Call 283 - 9234 to place your order. We thank you for supporting the Art of Breadmaking!
Deceased Member-Owners If a member-owner has passed away please notify the Co-op. Heirs or successors may complete a Share Withdrawal Form and provide a copy of the Certificate of Death to redeem the deceased member-owner's share equity. Any questions can be directed to Jamie Huynh, Member Services Coordinator, at 530.283.2458. Find us on
CALENDAR-O-EVENTS December 7
Main Street Sparkle
Live Holiday Music in the Store with Johny McDonald and friends!
Store closes early at 4 pm
Member-Owner Discount Day!
Gourmet Cooking for Two Class with Aimee Chudy. 5:30 - 7pm at the QNFC Learning Center. Sign up in the store.
Film Showing: The Greater Good. At the West End Theatre at 6:30pm.
Vaccination Information Workshop with Dawn Kinateder. 5:30 - 7pm at the QNFC Learning Center. Sign up in the store.
IN THIS ISSUE: The Grange Members' Survey Meet the Staff Proposition 37 UNFI Field Trip A Rainbow Of Options Member-Owner Appreciation...