Summer 2013 Newsletter

Hey Kids, Have fun! Grab the crayons and color this page in a rainbow of hues!

2.

Manager’s ReportManager’s Report by Lucinda Berdon

Quincy Certified Quincy Certified by Hanna HepnerFarmers’ MarketFarmers’ Market

The Quincy Certified Farmers' Market Committee is thrilled to be presenting the 14th annual farmers' market beginning June 20th! You'll find your favorite picked-at-perfection fruits and vegetables and homegrown entertainment.

You'll also be able to buy unique products from budding producers at our rotating stall. If YOU have extra produce from your garden, are making more home-canned jam than you could ever hope to eat, or bake delicious cookies that you want to share, this booth is your chance to test out selling it! Contact me, Hannah Hepner (your new Market Manager), for more information about the requirements.

Along with new mouthwatering prepared food options, Southern Accents will be joining us again offering a locally sourced “farmer's dinner.” Come hungry!

When you patronize any of our vendors this season, you'll be given a raffle ticket for nightly drawings of local products and services.

As in the past, we're anticipating a great line-up of entertainment and activities. Put the Kepple Family Band and Solar Potluck on your calendar for July 11th! The market will be open on the 4th of July, so bring your picnic blanket and celebrate with us! For the full schedule of events, visit the QCFM website: www.quincyfarmersmarket.orgOr keep up-to-date on weekly market happenings by “liking” the Quincy Farmers' Market Facebook page.

This market absolutely depends on the support of our sponsors the local businesses and individuals who give what they can to see this event thrive. If you want to show your love for the Quincy Certified Famers' Market, too, consider a donation: gifts over $5 receive our brand new QCFM sticker! Visit the website, contact me, or come by the market information booth to contribute.

Although it seems that the market spontaneously springs up each year, as if itself ripened by the summer sun, it's actually the dedication and vision of the QCFM Committee that makes it happen. Their behind-the-scenes legwork brings fun to the schoolhouse lawn all summer long. This year we have two vibrant new committee members: Adrienne Johnson from Portland, Oregon and Sarena Barker, Quincy born and raised. In addition, the committee consists of five devoted continuing members: Nance Reed, Carla Hamilton, Noel Carlson, Michelle Fulton, and George Scheuchenzuber. They deserve a huge amount of thanks!

This year the Committee added “education” to the Purpose of the QCFM. The message of a revitalized regional food system is integral to the health of our market, as well as the local and global community. So, be sure to check out our expanded exhibits at the informative Food For Thought booth, added signage, and featured vegetable information.

In these gorgeous Sierra foothills, farm fresh produce can be hard to come by. The Quincy Certified Farmers' Market is remarkably special to provide products from within 150 miles of Quincy itself, that are grown by the very folks you see at the market stalls. That's what the “certified” part of our name means farmers selling their own products directly to you. It translates to fresh, nutritious food at a better value to customers and farmers alike.

So join us for the 14th annual Quincy Certified Farmers' Market! I look forward to enjoying the great food, fun times, and beautiful views with you all this summer!

Hannah Hepner - Quincy Certified Farmers' Market [email protected](530) 229-4009 (voicemail)

Quincy Certified Farmers' MarketJune 20th - September 19th

Thursdays from 4:30-7:30pmAt the corner of Church and Main Streets,

On the lawn of the schoolhousewww.quincyfarmersmarket.org

Finances and Operations:Sales in the first quarter of 2013 hit $588,154 with an increase of 8.3%. That's the good news! However, once again, our cost of goods for the quarter was higher than we like, at 66.8%.

Q1 2013 (January 1 through March 30) Summary

What happened? Actual Budgeted (the perfect world)

Sales $588,154 - 100% $588,154 - 100%COGS $392,801 - 66.8% $382,300 - 65.0%Total Expenses $194,231 - 33.0% $189,386 - 32.2%Net Ordinary Income $ 668 - .10% $1 6,468 - 2.8%

We target our cost of goods margin at 65% so that we have 35% left over to pay our bills. At 66.9%, this equates to $10,500 less in gross profit for the quarter than we had budgeted. On top of that, our labor expenses as a percent of sales were very high. Every area of our labor budget increased with a total increase of 15.73% over the first quarter of 2013. We were hit all at once with increases to our workers compensation insurance, payroll taxes and health insurance, and our salaries and simple IRA plan.

We have some big plans for improvements this year, so it will be necessary to meet all of our budget targets. We will continually evaluate our income and expenses, making adjustments as needed to get back on track.

Patronage Dividend:We do have more good news, though. This June we are distributing the first patronage dividend to our member-owners. Total sales to members rose to 73% of total sales. Of that, 90% of the income we earned from those sales is being refunded. The total dividend we are refunding this year came to $21,975.

3.

SWIPE & SAVE !SWIPE & SAVE !it’s so easy... just

Please have your card readyto swipe at the register.

Please have your card readyto swipe at the register.

Member-owners will receive information in the mail before June 30th.

Vision 2018:

Here's a brief progress report on some of the things we're doing to execute our Vision 2018 (available on our website):

Exceptional Food: We've been bringing in and promoting lots of new items with a focus on organic, local and GMO-free products. We purchase more and more products produced locally from sustainable operations. We've expanded our meat and produce offerings to include a meat producer from Indian Valley and as many other local farmers as we can. You can watch for our “NEW” signage throughout the store. We've also highlighted products on the shelves that meet our criteria for a 'Stellar Company.’

Exceptional Service: We developed a service commitment for our organization that you can see on our website and in the store in an effort to continually offer stellar customer service. We are also actively planning resets in several departments storewide to better serve our community. Fixture upgrades are being coordinated in the bulk department which will provide better access to bulk items.

Nurturing a Sense of Community: We continue to engage with the community through workshops, participating in events like the community supper and hosting events in collaboration with other organizations.

Sustainability: Agriculture, Ecology and Transportation: Our Co-op supported California's Prop 37 initiative through donations, marketing and people power. We were discouraged by its defeat. However, we were very encouraged by the level of support this grass roots effort was able to build. Our Co-op will now put energy and effort into the National Right to Know Campaign, which is also being funded and supported by our own National Cooperative Grocers Association. We are also supporting other state initiatives (such as in Washington) that are currently active. We'll also be hosting the CSA at the QNFC Learning Center this season. And, once again, our 14th Annual Farmer's Market takes place this summer!

Community Education, Well-being and Outreach: We continue to expand our Eat a Rainbow program in collaboration with the Digging In program. We've also held presentations about the co-op business model with other organizations and schools in the community. We participated in the Earth Week Celebration, which hosted a variety of events, and continue with our recycling and energy conservation efforts. An energy audit is being scheduled for

Offering A Desirable Workplace: In addition to our current benefit package, this year we've added a simple IRA plan for all employees. We have been able to offer professional development training opportunities to many of our staff. We reviewed and adjusted our livable wage scale for hourly employees, which increased many employee pay rates by 50 cents per hour.

Financially Well-being and Responsibility: We are maintaining our sales growth and using our financial resources conservatively so that we are profitable while continuing to improve operations. We have a financial review scheduled with our CPA for our 2012 fiscal year, which will be completed early this summer.

Thanks again, to all of you, for all of your support and participation!

In cooperation, Lucinda

American Valley Baking is celebrating 10 years this June!

Family owned since 1981, American Valley Baking started as Lotus Bakery, a wholesale bakery serving the greater Bay Area, in Santa Rosa. They moved to Quincy in 2003

to join with Quincy Natural Foods in the new building.

thJoin us on Friday, June 14 , for FREE PIZZA at 11:30am until it's gone.

Thanks for supporting our business for 10 years!

4.

Cooperative Community FundCooperative Community Fund

Meet The Staff: Dawn Kinateder Meet The Staff: Dawn Kinateder by Nance Reed

This year Quincy Natural Foods is offering a $600 grant to support local organizations working on

agriculture, food & hunger, environment, community or cooperatives. Pick up a grant

application (or go online to www.qnf.coop) and return it to the Co-op by July 12.

For more information contact Jamie Huynh at [email protected] or 530.283.2458.

Dawn is one of the important staff members who customers rarely get to see since she works in our offices at the Learning Center across the street from the Co-op. Dawn returned to Quincy and to our Co-op in 2011 after a hiatus of about ten years. Back in 2000-01 she worked on Harbison Street as the Co-op bookkeeper when Lucinda was the only manager. Her BA in Business with a focus on accounting from Western Illinois University qualifies her to work with Aimee Chudy as an accounting assistant. Dawn's duties include various accounting responsibilities such as payroll.

Dawn's husband's position as a fire ecologist in the Forest Service has sent them all over the western US. They spent ten years in Gunnison, Colorado, which is an 8000 ft. high valley with only 45 frost free days. They are extremely happy to be back in Quincy where they plan to start a garden from scratch.

“ This is where I want to be,” she stated and she wouldn't have come back here without the Co-op. During her travels she had kept in touch with Lucinda, visited the Plumas and camped at Silver Lake. Presently her sixteen year old son, who attended the Feather River College Child Development Center when age 4-5, attends Plumas Charter School and FRC.

When not working at the Co-op, Dawn spends more than 40 hours each week working to protect health freedom and educating parents regarding vaccination risks and choice. She told me that after she lost her five and a half month old daughter to vaccine induced death, she began to research the issue in Eastern Washington University library. She developed such a passion for educating parents about their rights and choices that she became Vice President of Concerned Parents for Vaccine Safety. In 2000 she became the California state contact for the National Vaccine Information Center. Currently she is the California State Co-Director for NVIC as well as the Executive Director of Health Advocacy in the Public Interest. HAPI is sending Dawn to the Autism One conference in Chicago this May where many of the scientific presentations focus heavily on the link between vaccines and autism and bio-medical interventions that can help children with autism.

Dawn's other interests include kayaking, hiking, mushroom hunting, skiing and now gardening. She is looking forward to exploring California's national parks.

It's not surprising that many of us have returned to Plumas County after leaving for work or school. Quincy Natural Foods Co-op is one of those parts of Plumas that draws us home. We're so glad that Dawn and her family have returned.

5.

Local FlavoritesLocal Flavorites

Tempeh is a fermented soybean cake, often with other ingredients mixed in, like veggies or wild rice. This recipe calls for either baking or steaming the tempeh. Baking will make the tempeh chewier and allows the tamari flavor to bake in; steaming provides a softer end result.

8 ounces tempeh, thinly sliced

2 teaspoons canola oil, optional

2 teaspoons tamari soy sauce, optional

3 scallions, chopped

1 rib celery, split and chopped

½ cup grated carrots

¼ cup chopped parsley

½ cup mayonnaise, your choice

1 tablespoon dijon mustard

½ teaspoon dill, dried

½ teaspoon salt

½ teaspoon freshly cracked black pepper

Bake or steam tempeh. Baking method: Preheat the oven to 400 F. Steaming method: Set up a steamer and steam the tempeh for 10 minutes, then remove from the steamer and let cool.

You can proceed without baking, if you want a softer texture. If desired, spread the 2 tsps oil on a sheet pan and crumble the tempeh on it, then sprinkle with the soy sauce. Toss and spread on the pan. Bake for 10-15 minutes, until lightly browned.Let cool on the pan. In a large bowl, combine the scallions, carrots, celery and parsley, then add the cooled tempeh.

In a medium bowl, stir the mayo, mustard, dill, salt and pepper, then pour over the tempeh mixture. Stir and mix, breaking up the tempeh into smaller pieces. Can be refrigerated, tightly covered, for up to a week. For sandwiches, serve 1/2 cup salad per sandwich, and load up with sliced tomatoes, lettuce, spinach, or avocado.

Source: www.strongertogether.coop

Ingredients:

Preparation:

by Robin AsbellTempeh “Chicken” SaladTempeh “Chicken” Salad

Brewing Lair of the Lost Sierra - Susan and Rich are the thirsty, GREAT-craft-beer-seeking couple who founded The Brewing Lair. Rich was a carpenter who needed a new hobby. Susan was a brewer and former restaurateur who needed a new project. Susan taught Rich how to brew beer. Rich took it to a whole new, professional level. Now Rich brews (real tasty) beer and Susan sells it. Enjoy Odd Job Ale, Ambush IPA and Stake Out in 32 oz growlitas for only $9.99!

6.

“Seeing friendly faces!” - Kara

“I love the Co-op. Every time I come in someone makes me feel good. The

Co-op makes my mouth happy.”

- Lovely

“It's a variety of food you can't get anywhere else in this county. Best bakery anywhere. The fact that it's locally owned and the money helps to promote the

community.” - Michael

Member - Owner Discount DayMember - Owner Discount Day

Who Knew ! - Why Do You Love The Co-op ?Who Knew ! - Why Do You Love The Co-op ?

We appreciate the member-owners - you're the reason we exist! As a great big thanks we offer quarterly discount days where you get 10% off of most purchases* as well as case deals and stellar sales. Mark your calendars for July 19th and enjoy the

savings. Sign up for case deals by July 12th and save even more!

*Bakery purchases and special orders not included.

7.

Calling All PhotographersCalling All PhotographersSubmit photos of produce, smiling customers, bakery goods, store fronts, etc., to the first ever Co-op Photo Competition by July 26th. Forms are available in store, online at www.qnf.coop or by e-mailing [email protected]. First prize wins a $50 Co-op Gift Card! For more info call Jamie Huynh at 530.283.2458.

The Seven Co-operativePrinciplesThe Seven Co-operativePrinciplesQuincy 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 participationAutonomy and independence Education, training, and information

Cooperation among cooperatives Concern for community

New at the Co-op ! Reusable shopping bags featuring all the

reasons to love your co-op including support for local producers and community involvement.

$1.99$1.99onlyonly

Photo Competition Submission Form Deadline: July 26th, 2013

Guidelines:Photo(s) must be submitted via our website (www.qnf.coop) in JPEG format (300 dpi). Submission form must also be completed and returned to the store (269 Main St. Quincy, CA 95971). Please respect customers and do not hinder shopping or purchasing in any way. Please do not photograph prices.

Photographer Name:

Phone number: E-mail:

# photos submitted Notes:

Signature:

Quincy Natural Foods Cooperative retains the right to use all photographs in any manner at any time and in any part of the world for the purposes of advertising or other promotions. All copyrights belong to Quincy Natural Foods Cooperative.

8.

Reading, ‘Riting, ‘Rithmatic... and Radishes? Reading, ‘Riting, ‘Rithmatic... and Radishes? by Cody Reed

As we roll through spring and approach the end of the school year, the Eat-a-Rainbow program is in full bloom in Plumas County. Eat-a-Rainbow is a nutrition education program of Quincy Natural Foods that introduces elementary school students to a healthy and colorful diet. This year Quincy Natural Foods has contracted with Women's Mountain Passages for the coordination and instruction of Eat-a-Rainbow classes in Quincy, Greenville, Portola and Chester.

With childhood obesity epidemics and other nutrition related illnesses sweeping the nation, educators and health officials alike are recognizing the importance of nutrition education in schools. Studies show that the earlier in life individuals are exposed to nutritious foods, the more likely they will become part of lifelong eating habits. Improved eating habits have positive affects on health, growth, intellectual development and even test scores.

Eat-a-Rainbow classes introduce students to fresh, local, unfamiliar and seasonal produce. Students are also involved in preparing and sampling delicious and nutritious snacks. When children are involved in preparing a dish even bitter greens or new grains like quinoa become familiar friends and something they look forward to eating. If students learn about the anatomy of a grain of wheat and understand the difference between wheat flour and white flour, they are more likely to accept the incorporation of whole-wheat flour into dishes with enthusiasm rather than skepticism.

When students have the opportunity to grow and harvest the vegetables, they are even more excited about preparing and eating healthy dishes. In Quincy and Greenville, we are fortunate to be able to provide the seed to table experience to students through cooperation with the Digging In program.

Digging In is a garden education program run by Women's Mountain Passages and Sierra Farmstead. In addition to supporting classroom standards and providing hands-on experience in ecology, one of the most valuable components of the Digging In program is its ability to change students' relationship with food. When children care for seedlings, name them, watch them grow, and sing to them softly as they transplant them into the soil, they form a personal connection with their food. When they build compost and play with decomposers, they learn the importance of soil and nutrient cycling. As they care for the garden they learn the links between a healthy environment and healthy food. And when they are involved in harvesting and preparing the produce that they grew, healthy food becomes exciting.

9.

by Andrea Wilson - Wellness ManagerSpring Has SprungSpring Has SprungSpring, my favorite time of year, is here at last! I have officially heard the birds serenading in the mornings, the buzzing of honeybees in the grass and the singsong of crickets and frogs at night. The maple tree next door is covered in vibrant green leaves, and what had been mucky brown fields a month ago, have turned to verdant oceans overnight. I am thankful it is spring again, even if I am enjoying it though bleary, pollen filled eyes.

My name is Andrea Wilson and I am the Wellness Manager here at Quincy Natural Foods. I have lived in Plumas County most of my life, and am proud to be a third generation resident raising my children in this beautiful place. You can imagine how happy I was to begin working in a place that, for me, holds all the best things about our area. There is a sense of family and friendship in the QNF Co-op that I noticed the first time I stepped in its doors, many years ago, as a teenager. It is how I see our area: friendly, inviting and vibrant. So, I want to add to that community and bring our members and customers the best that we can get. I have been hard at work learning about new products and have already brought a few in. (We now have Whole Krill Oil!) I am always there to help if you have questions. I am also happy to special order any products or supplements you need. If you don't see it on the shelf, let me know and I will do my best to help you get what you need.

Speaking of allergy relief and spring, this year our family will be raising our own bee hive. We have been encouraged by some wonderful friends who raise bees and so far it has been the highlight of our spring! The whole family was there for the release into the hive and I have to say, seeing 9,000-10,000 honey bees at once is an impressive sight. We wanted to help with the health of honeybee populations (for moreinformation read about colony collapse disorder) and we also wanted to try our hand at a homestead project. I am also very interested in the benefits of using local honey and bee pollen for relief from allergies, so this was a great project all around. When our friends first started getting into the practice of raising honeybees or becoming apiarists, we were really curious. They lovetheir bees and this year they have added a pollen collector and hope to save pollen. Many people have begun using bee pollen to combat seasonal allergies by helping their systems adjust to local pollens and hopefully reduce their allergic responses. Bee pollen can be purchased at the QNF Co-op if you don't have your own bees handy.

Enjoy the weather, keep those allergies under control and let us help if the Sniffles and itchy eyes happen to you! Happy spring!

I imagine if you are stopping by to see me this time of year, it might just be allergy related. I suffer from seasonal allergies and so far I have had the onslaught of the pine pollen headache and the cottonwood has had my nose running for days. The Co-op has some great items that could have you breathing a little easier this spring. Try out some nettle or Super Lysine, a great mix of lysine, garlic, vitamin C, echinacea and propolis. Come in and let's see how we can help you support your immune system and maybe relieve some of those allergy symptoms.

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

Deadline for the next issue is August. 1, 2013

Business card sized ads are available$20.00 per issue/$60.00 per year (4 issues)

To place an ad, please contactJamie Huynh at [email protected]

10.

Announcing Your 2013-2014Board of Directors

Announcing Your 2013-2014Board of Directors

by Linda Margaretic, Board Member

QNFC BOARDPresident

Terri Rust • [email protected]

Vice PresidentLinda Margaretic • 283-3989

[email protected]

TreasurerMichael Rodriguez • 283-3225

[email protected]

Jennifer Kaufmann480-620-7852

•

•

• 283-9902

Secretary

Pat Evans 283-2038 [email protected]

Piers Strailey 283-2604 [email protected]

Karen Kusener [email protected]

[email protected]

QNFC Financial AdvisorJohn Kimmel (Volunteer)

QNFC General ManagerLucinda Berdon

[email protected]

EditorJamie Huynh

Design & LayoutChris Bolton, Spudgrafix

Ballots were tallied on March 31st for this year's Board election. We received 187 valid ballots. 15% of the member-owners voted.

We had three excellent candidates for three positions. Not surprisingly all three were elected.

Welcome Karen Kusener, brand new to our Board. Karen will begin her three-year term with the April Board meeting.

Welcome back Terri Rust, re-elected for another three-year term, and Jennifer Kaufmann. Jennifer was nominated last November to fill a vacant Board seat, which she will now occupy for the next three years.

We are your current Board of Directors: Terri Rust, Jennifer Kaufmann, Karen Kusener, Piers Strailey, Pat Evans, Michael Rodriguez, and Linda Margaretic.

Thank you to Jamie Huynh, QNFC Member Services Coordinator. Jamie set up the election display and organized the voting process. Thanks also to the Board Development Committee for their on-going oversight of the election, beginning with the candidate search and ending with ballot counting. And thanks to all of you who voted in this year's election. Your participation makes Quincy Natural Foods the thriving cooperative we are.

We look forward to seeing you at our Annual Meeting on June 8th!

Have Fun In The Sun!

Cooperative Community Fund

Annual Meeting

Annual Member-Owner Discount Day

Missing Your Favorite Product? Special Order It!

Sign-up For Our E-deals & E-events!!

Got Health Tips? A Call for Articles & Workshops

To Your Health! Food & Health Classes

10th Anniversary

thThe Steamers softball team wants you! They will be playing Wednesday evenings from May 14 through mid August (and a couple of Saturday games). Everyone welcome, women needed. For more info contact Coach Ron Logan at 530.283.1296.

GO STEAMERS!!!

For organizations whose purpose and activities address these issues: Agriculture Food & Hunger Environment Community Cooperatives

thSend in your grant application by Friday, July 12 , at 5:00 PM to Quincy Natural Foods Co-op. Applications are available in store or by e-mailing [email protected]. For more info call Jamie Huynh at 530.283.2458.

We love our member-owners and want to show you our appreciation! Each quarter we'll offer a Member-Owner Discount Day wherein member-owners receive 10% off of most purchases*, all day. So mark your calendars for Friday, July 19, and prepare

for BIG savings! Sign up for Case Deals before the big day for even more savings! *Bakery purchases and special orders not included.

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.comUNFI Region: UNFI West Region

Log in: [email protected]: Plumas269Click 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: [email protected].

Find out about great deals and fun times! Simply write your email address on your membership application OR send your email address to [email protected]. When you receive the next quarterly newsletter scroll down to find the E-deals and E-

vents sign-ups.

Consider offering a health or food preparation class at QNFC's Learning Center. Or write an article for our Health Tips column, designed to offer helpful information (not advertising any particular business) about food, supplements, and healthy practices.

Interested? Contact Lucinda at 530.283-3528 or [email protected].

Watch for classes on gardening, health, and more. Mondays at 5:30 at the Co-op Learning Center (248 Main Street, the white house across the street from the Co-op). Pre-registration is required, with a nominal fee for materials. Watch for details at the

Co-op.

American Valley Baking is celebrating 10 years this June! Family owned since 1981, American Valley Baking started as Lotus Bakery, a wholesale bakery serving the greater Bay Area, in Santa Rosa. They moved to Quincy in 2003 to join with Quincy

Natural Foods in the new building.thJoin us on Friday, June 14 , for FREE PIZZA at 11:30am until it's gone. Thanks for supporting our business for 10 years!

thSaturday, June 8 , 5:30 - 8:30PM at the Vet's Hall. Current member-owners R.S.V.P. at [email protected] or in store. For more information call 530.283.2458.

You can use the laptop and forms providedat the Information Desk

11.

ANNOUNCEMENTSANNOUNCEMENTS

Find us on Facebook!

JuneJuneCALENDAR-O-EVENTSCALENDAR-O-EVENTS

JulyJuly

AugustAugust

June 8 Annual Meeting at the Vet's Hall. 5:30-8:30pm. RSVP in store or to [email protected] 11 National Corn On The Cob DayJune 14 10th Anniversary at this location for Quincy Natural Foods and American Valley Baking!

Enjoy some free food on us!June 20 Farmer’s Market begins.

July 4 Farmers’ Market will be open!July 12 Cooperative Community Fund grant applications due. Pick up an application in the store.July 19 Member-Owner Discount Day. Sign up for Case Deals before the big day for even more savings!July 26 Photo Competition. See announcement on page 7 for more information.July 27 National Walk On Stilts Day

August 4 Barack Obama, the 44th U.S. President was born in 1961 in Honolulu, Hawaii.August 6 Penicillin discoverer Alexander Fleming was born in Lochfield, Scotland in 1881.August 15 Woodstock began in a field near Yasgur's Farm at Bethel, New York, 1969.August 18 The 19th Amendment to the U.S. Constitution was ratified in 1920, granting women the right to vote.