What's new from the Board and at the store, High5Picks, 2013 Bulk Buys, Co-op & Community Events, Shirley's Corner & more
GLEANINGS - July 2013
News  from your local Placerville Natural Foods Co-op.
535 Placerville Dr. in Placerville CA 95667
530-621-3663 info@placervillecoop.org
http://www.placervillecoop.org/ 
793 Member-Owners Strong & Still Growing!


15% Off
Daily Member Benefit for
July's High5Picks
  • Watermelon
  • Cucumbers
  • Pine Nuts
  • Local Pinto Beans
  • Bulgur Wheat

Bulk Buy Specials

Open to all
Get your orders in by the 15th of each month. For prices or more information contact call or email Lisa Stark Hughes at (530) 391-7544 or lisa@swish4fish.com
July: Organic Unbeached All-Purpose Flour #25
August: Organic Guisto’s Whole Wheat Fine Flour #50

For more information, click this link
Co-op & Community Events
Placerville Certified Farmers' Market open now every Saturday, from 8 AM to 12 noon, Corner of Main Street and Cedar Ravine in Historic Placerville. Say hello to the volunteers at our table.

Save the Date 
August 3, 2013
Placerville Shakespeare Club
Tickets available at the Farmer's Market table or at the register.
Notice the new signs throughout the store
Breakfast with the Prez  --  Come chat with Bill Scrivani, PNFC Board President; ask your questions.  Every 3rd Thursday morning, 8 pm, upstairs.  Get your complimentary deli breakfast before you go up!
What's Up at the High5Kitchen

The High5Kitchen is on vacation this month. Back in August

Locavore Dinner Preparations Under Way

by Percy McManus
The Co-op’s fourth annual Locavore dinner will be held on August 3rd, 6 to 9 p.m. at the Shakespeare Club in Placerville.  Tickets are $30 for adults, and $15 for 18 and under.  They can be purchased online at the Coo-op website, any time at the Co-op, or at the farmer’s market in Placerville on Saturdays at the Co-op booth, from 8 a.m. to 12 noon.

Last year’s event was a sellout, and we could barely fit everyone at the tables.  And it’s no wonder---the food was delicious!  It’s gathered the morning of the event from local growers, who have chosen it fresh from their farms and ranches, sometimes that very morning, so the flavors are incredible.  This is the way food was meant to be eaten, and the health benefits are tremendous.

This year’s menu includes gluten-free meatloaf with gravy, three kinds of quiches that have proved very popular, gluten-free pizzas with Robert’s incredible tomato sauce made from scratch, various salads and fruits, and lots of homemade desserts from our wonderful Co-op members that are hard to resist!  Our hard-working growers and producers give us this opportunity to not only enjoy the end results of their hard labors, but to appreciate and connect with them at a personal level.  We persuade some of the growers to speak for a few minutes about what and why they do what they do, and it’s always enlightening.

*LOCAVORE. : one who eats foods grown locally whenever possible.

What's New at the Store
 - From Melisa, Our General Manager
"Wow, the store looks great! What's different?" I have heard this over and over again during the past few weeks. So take a look around the store next time your in and see what you notice. While you are in the store say "Hi!" to our five new employees, Michelle Cox and Jake Robinson in the Deli, Skylar Coombs at the cash register, Carolyn W. in Wellness and Derek Suhar in the Produce department. 
 
Looking for something? Try using the newly installed aisle signs to help guide you to the right location. Need a vegan cake for that superstar in your life whose Birthday is next week? Check out Sugar Plum Bakery's cakes or cupcakes available now in our grab and go area across from the Deli department. Not sure what to have for lunch? Check out our menu, posted daily on our Facebook page, to get your taste buds excited and your tummy rumbling.
See you at the Co-op!
PS Check out our July Monthly Specials
What's New  -  From the Board
by Ruthie Loeffelbein
From Your Board of Directors . . .
                The  Coloma dining room of Bob and Amy Day,  Co-op owners & producers of Mad Dog Mesa olive oil, was a comfortable site for a full-day Board retreat on June 23.  With excellent facilitation, guidance, and suggestions from Todd Wallace of CBLD (Co-op Board Leadership Development), we accomplished a lot. Here are some highlights:  
  1. We want to continue working toward full membership in NCGA (National Cooperative Grocers Association) which will bring us lower costs.              
  2. We analyzed the Co-op’s financial picture, agreeing that Co-op Directors need a financial workshop every year.
  3. We want to insure that Board minutes are always posted on the “Elevator Bulletin Board.”
  4. Work will proceed on a survey of Co-op owners, to get your input.
  5. The Board will build a qualified pool of potential Board candidates.
  6. We must find a grant writer -  or two or three – to help the Co-op with short and medium-term capitalization. 

Help out at the Lovacore Dinner!

Even though we have some volunteers from last year who agreed to participate again, we could use more, and it would help lighten their load.  It’s fun, you get to meet fellow Co-op members, strike up new friendships, and put into action the philosophy of the Co-op, people helping people.  We also sell tickets for raffle prizes, so if there’s anything you would like to donate for a raffle prize, please let manager Melisa Clark know.  Positions still available include: 
  • Raffle prize crew: (3-4 volunteers)
  • Decorating and setup crew: (3-4 volunteers)
  • Food pick-up crew: (3-4volunteers) 
  • Cooking crew: (8-10 volunteers)
  • Serving crew: (8-10 volunteers)
  • Clean-up crew: (6-8 volunteers)

ALL VOLUNTEERS EAT FREE!
To sign up, please contact:
PERCY MCMANUS 530-672-9898  percy@healthexcellence.com
KAREN WOLFENDEN 530-642-0604 karenwolfenden@comcast.net
Kyle says, I will see you there.
Hi, I am Gary Clark, editor of the newsletter. Please, if you know of a co-op event or activity that you think should be in the newsletter. Email me a sentence or two about it and I will do my best to put it in.
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