Order Overview

Estimated Total: $

May 2018

Spotlight on Henry & Lisa’s Seafood

Henry & Lisa’s Natural Seafood, based in Seattle, Washington is featured in our Member Deals Spotlight from May 31st – June 6th. During this feature, member-owners can enjoy 20% off their full line of sustainable seafood products, so it’s a great time to stock up the freezer! Read on to learn more about the history and mission of this eco-friendly seafood business:

Their Story

Henry & Lisa Lovejoy launched their company in 1999 with the belief that there are many concerned people just like them who care about where their food comes from, care for the environment, and desire a source of all natural premium quality seafood from environmentally sustainable fisheries. Having spent 10 years in the seafood industry traveling the globe and visiting seafood exchanges from Tokyo to Paris, Beijing to Madrid, they witnessed the astounding volume of seafood being sold each day on these exchanges and noticed the size of many of the fish decreasing. Simultaneously, there was more and more news that numerous species were being fished to the point of commercial extinction. It became very evident that the world is harvesting our oceans faster than they can replenish themselves, and these resources need better management.

Henry & Lisa both have a deep respect for and great appreciation of the oceans. As a youngster, Henry was inspired by Jacques Cousteau, spent time volunteering at the New England Aquarium, and learned to scuba dive. Now as avid scuba divers and sea kayakers, whenever they have a chance, they are out exploring the ocean and feeling their love and respect for it grow.

Much has changed since Henry first sat down to write the EcoFish business plan. Today you can find their products in over 3,500 grocery/natural food stores and many restaurants nationwide. But, a lot has stayed the same. They continue to source the finest seafood available from both well-managed wild fisheries and state of the art eco-friendly aquaculture operations.

From how they purchase their seafood, to their 100% recycled packaging, to the renewable energy that powers their office, to the many marine & conservation causes they support, each purchase of Henry & Lisa’s Natural Seafood helps them further their mission.

Their Mission

  • Provide only the most sustainable, highest quality, healthiest, all natural, most delicious seafood to customers.
  • Help support sustainable fisheries (wild & aquaculture), and their fishing communities by featuring their sustainable seafood products and adding value to their catch.
  • Help reverse the decline of marine biodiversity by encouraging a shift in consumer demand away from over-exploited fisheries.
  • Offer a level of customer service unmatched in the seafood industry.
  • Accentuate the positive — highlight fishery success stories by increasing demand for these products, creating an incentive for others to adopt sustainable fishing practices.
  • Support marine conservation efforts through collaboration with conservation, research, and educational organizations worldwide.
  • Raise consciousness of the threats to the world’s oceans by providing a credible source of environmentally responsible seafood to the rapidly growing consumer demographics seeking environmentally sustainable products.
  • Set a good example for corporate America by striving for the “Triple Bottom Line” — operate a profitable business that’s also responsible to its community and the environment.

Click here to read more about the EcoFish Approved species offered in their product line and the way in which they are harvested.

Click here to read about the various conservation partners that Henry & Lisa work with to ensure their seafood is certified sustainable.

June is Dairy Month

Since June of 1937, Americans have been celebrating National Dairy Month. As we celebrate, it’s important to note that the Dairy Industry is making headlines lately due to sustained low milk prices which continue to deliver a tough blow to dairy farmers – particularly small dairy farmers managing fewer than 200 cattle. In Vermont, small dairy farms are the majority, so this downturn in the dairy market is hitting Vermont communities particularly hard. While times are tough for our local dairy farmers, it’s important to remember just how critical these farmers are to our local economy.

Here are a few facts about dairy in Vermont:

Economy

  • Dairy brings $2.2 billion to Vermont’s economy
  • Dairy brings $3 million in circulating cash to the state, each day
  • Annual sales of Vermont dairy products and by-products = $1.3 billion
  • Dairy accounts for more than 70% of Vermont’s agricultural sales
  • 6,000 – 7,000 jobs in our state depend on dairy
  • 63% of New England’s milk supply comes from Vermont
  • Every cow brings $12,500 in economic activity to Vermont annually
  • $400 million in annual dairy sales comes from fluid milk
  • $650 million in annual dairy sales comes from cheese
  • A whopping $1.3 billion in annual dairy sales comes from the sale of dairy-based items like yogurt and ice cream

Landscape

  • Vermont has about 750 family-owned dairy farms, the majority of which have less than 200 cows
  • 15% of the state is covered by dairy farms and the fields that provide their feed
  • More than 80% of Vermont’s farmland is dedicated to dairy
  • About 25% of Vermont’s dairy farms are certified organic

Way of Life

  • 97% of Vermonters say dairy farms are important to the state
  • 92% of Vermonters say dairy farms add to the beauty of Vermont
  • 91% of Vermonters say dairy is important to Vermont’s way of life
  • Vermont has the highest number of artisanal cheesemakers per capita
  • The Vermont Cheese Council lists 49 active cheesemakers
  • The Co-op carries over 100 local cheeses!

 

Organic Dairy

Vermont Organic Farmers (VOF), the organic certification program of NOFA-VT, has just over 200 dairies certified in Vermont; up from just 33 in 1998. This increase in organic dairy production in Vermont is something to celebrate for a number of reasons. On an organic dairy farm, cows graze on pasture during the growing season, eat organically grown feed, and are not treated with hormones or antibiotics. Well-managed organic dairy farms are less harmful to the environment than conventional dairies (think:  a cleaner Lake Champlain!), and there is evidence that the milk they produce may be better for our health, thanks to higher amounts of CLA (an antioxidant) and ALA (an Omega 3 fatty acid).

While this increase in organic production is exciting, it’s also true that organic dairy farmers are not immune to the tough times in the dairy industry. According to NOFA-VT, “Organic dairy farms in Vermont, and nationwide, are seeing historic lows in their pay price, with some farmers receiving an almost $10/cwt (hundredweight, or hundred pounds of milk) drop over the past year. Some milk buyers have also implemented a quota, limiting the amount of milk a farm is able to produce. The pay price and situation differ among milk buyers, as they have all been affected by, and handled, the oversupply differently. These sudden, and for some, drastic changes in pay price means that some farmers are being paid close to, at or even below their cost of production, and can not make ends meet. Due to this, we’ve seen an increase in disaster requests for our Farmer Emergency Fund from organic dairy farmers for assistance in meeting their feed costs and covering basic needs.” If you’re interested in contributing to this fund and helping provide a much-needed lifeline to these farmers that mean so much to our local economy, click here.

Our Food Waste Practices – Keeping Up with Our Ends and Meeting the New Law

As my hero Jim Henson anthropomorphized through his alter ego Kermit, “It’s not easy being green.”  That is unless you are the Co-op with a staff, management team and board who aim to be “green” every day.  This means having systems and practices in place that nourish and protect our bodies and the earth.  Not an easy thing to do when you are a business that deals in perishables and foods with shelf lives. I was fortunate to work with 16 Middlebury College seniors this past fall in the Environmental Studies Community-Engaged Practicum (ES401).  We studied Climate Change and Solid Waste in Vermont and beyond by evaluating the goals and impacts of implementing Vermont’s Universal Recycling Law (ACT 148).  Much of this article borrows from the research these students conducted.

Act 148 was passed in 2012 to increase diversion rates of solid waste into recycling programs keeping recyclables and organic materials out of landfills.  Aside from being difficult to site, landfills are also some of the largest sources of greenhouse gases. The law requires that Vermonters divert all compost and recycling from landfills.  The law prioritizes alternative food waste options, encouraging donation, composting, feeding livestock and converting to energy with the goal of re-conceptualizing how we manage and think about food waste – it as a resource, not waste.  The restructuring of the waste system through Act 148 is being implemented in stages. Initially, the law applied only to large producers of waste, but smaller producers are being phased in year by year, requiring proper sorting of trash, recyclables, and compostables down to the household level.

Our Co-op will need to be in compliance with Act 148 by July 2020.  As I looked into how we are preparing for this new law, it turns out we are way ahead of the game.  You see, in 2017 we donated perfectly good food (12,619 pounds to be precise) that we could not sell to the Champlain Valley Office of Economic Opportunity (CVOEO).  And, that is not all –  food that cannot be donated goes to compost. This compost is primarily picked up by area pig and poultry farmers, but we also have Casella check once a week for any remaining compost unclaimed by farmers.  We generate approximately 82,125 lbs/year of post-consumer scraps as compost which come mostly from the Produce department, the deli kitchen, some from Bulk, and also from the compost bin near the cafe where customers deposit their lunch scraps. All recyclables and food scraps produced and disposed of by the Co-op are already being properly sorted and leave our site free of cross-contamination between trash, recycling, and food scraps.

On a larger scale, the diversion of food scraps from landfills is important in reducing the methane emissions produced by Vermont. The environmental impact of food waste is of a high magnitude; “if global food waste was a country, its carbon footprint would rank third, behind only China and the U.S.” (Food and Agriculture Organization, 2013).  Greenhouse gas emissions resulting from the decomposition of organic wastes such as food scraps in landfills are a contributing factor to climate change. In landfills, the decomposition of food, the single largest component of municipal solid waste reaching our landfills in the United States, accounts for 23% of all methane production in the country (Gunders, 2012). The anaerobic decomposition that happens when organic materials are placed into landfills produces the methane, a greenhouse gas with an effect approximately 25 times stronger than carbon dioxide (CalRecycle, 2013). Their organic nature and high moisture content cause food scraps to decompose faster than other material in the landfills. As a result of the rapid decomposition, the methane is often released before landfills are capped, directly releasing it into the atmosphere without any opportunity for capture (Gunders, 2012). Diverting the materials that are a primary source of methane production would work to reduce the harmful environmental effects of the landfills.

Perhaps Kermit (aka Jim Henson) didn’t quite have it right – we can look to the leadership of the Co-op and say it can be “easy being green.”

Please note the primary source for much of this article appears in:  “Middlebury Union High School Food Waste Recovery Initiative Final Report.” Middlebury College Environmental Studies Program, ENVS0401B, Fall 2017.

Nadine Barnicle is a Middlebury Natural Foods Co-op Board Member

Last Week to Vote for YOUR Co-op Board of Directors!

By now, you have probably received a copy of our 2018 Annual Report for MNFC in the mail (yes, the “snail” mail).  In this publication, you’ll find updates from our Board President and General Manager about how the Co-op has fared in our first year of Expansion.  In addition, you’ll get to “meet the candidates” for the four available seats on our Board of Directors.  Included in your mailed copy of the Annual Report are Voting Instructions, Your Official Ballot, and a $3.00 Coupon (redeemable with your completed ballot).   Please bring your completed ballot into the Co-op by May 31st, so we have time to tally the votes and inform the candidates before our June 6th Annual Meeting.  Then, please join us on June 6th, 5:30-7:30 at American Flatbread to find out who won, get a first-hand account of how your Co-op is doing, and enjoy dinner on the Co-op!

 

 

Grilling with Natural Hardwood Charcoal

Common charcoal briquettes are kind of like the fast food of charcoal; they’re cheap, reliable, can be found on almost every corner, but you really don’t want to know what’s in them. Unlike natural hardwood charcoal, briquettes are manufactured wood by-products compressed with additives that help them light and burn consistently. If you’d prefer to grill your dinner without a side of chemicals, try natural hardwood charcoal! In addition to being an all-natural product, hardwood charcoal lights more quickly, burns hotter, generates little ash production, and makes it easier for you to control temperature with air vents on your grill. Why not give it a try? Here’s what you’ll need to know:

  1.  Pour hardwood charcoal into a charcoal chimney starter about 20 minutes before you want to grill. Place a piece of natural fire starter (check out the ones we sell near the hardwood charcoal in the meat department), or wad up a few pieces of newspaper under the bottom chamber of the chimney. Light your fire starter/newspaper, wait about 20 minutes, then pour hot charcoal onto the grill. Either spread the coals evenly, or mound the hot charcoal to one side, spreading a bit of it into the center, and leaving one side free of hot coals. This will give you three distinct heat zones to cook your food. Once charcoal is in desired position, place grate over the top.
  2. Once the charcoal begins to ash over, brush the grate clean with a wire brush and oil the grate. To oil, use tongs to wipe a clean, wadded-up cloth dipped in oil. Place the items you wish to grill onto the grate and let it be. This is the hardest part! It’s natural to want to poke, prod, and flip, but this is a fast way to lose all the juices and flavor from your food. Depending on the items you’re grilling, check cooking times and try to flip only once, giving the food an even amount of cooking time on each side. Oil or yogurt-based marinades can be applied throughout the grilling process. Sugar-based marinades (like BBQ sauce) should only be applied in the last 5 minutes, or so, to prevent premature burning.
  3. When you feel like your food is cooked, give it another check with a meat thermometer to confirm proper temperature, then remove it from the grill and allow it to rest at least 5 minutes before slicing. This will ensure that your meats retain their juices. Serve and enjoy!

Spotlight on Tierra Farm

We’re casting our Co-op Spotlight on Tierra Farm this week to highlight the socially and environmentally responsible practices of this employee-owned business. They provide an array of healthy products to our bulk department that are certified organic, gluten-free, kosher, and GMO-free, all of which are produced in small batches in their solar-powered facility in nearby Valatie, NY. They’re featured in our Member Deals program this week, so member-owners can enjoy 20% off their delicious fair-trade coffee, dried fruits, nuts, nut butters, and other healthy snacks from May 24th – 30th! Read on to learn more about this fantastic small business and their commitment to responsible practices throughout the supply chain:

Tierra Farm is a Certified Organic manufacturer and distributor of nuts, dried fruits, and coffee located 20 miles south of Albany, New York. Their customers consist mainly of cooperatives and independently owned grocery stores that value working with an employee-owned, environmentally conscious company that manufactures its own products.

Tierra Farm started as a diversified organic vegetable farm in the Finger Lakes region of New York. The organic nuts & dried fruit portion of the business started in 1999, as a way to generate income in the slower winter months. That portion of the business has continued to thrive and evolve into a year-round operation, though they still maintain their original farm.

Tierra Farm offers their customers exceptional value through unbeatable quality at prices that are fair both to the consumer and to the farmer. Their products are made without preservatives, added oils or refined sugars, in their own peanut-free facility. They manufacture the products they sell: dry roasting and flavoring nuts and seeds, blending trail mixes, grinding butter, covering nuts and fruits in fair-trade chocolate, and roasting fair trade coffee. Everything is made in small, hand-crafted batches for freshness.

One of their core values has been to cultivate strong relationships with the best organic farmers in the world. They work directly with the farmers from which they source their nuts, seeds, and dried fruit and have worked with some of these farmers for over a decade. Being in direct communication with their farmers allows the preservation of their organic integrity and ensures fair business practices throughout the supply chain.

Tierra Farm handles only Certified Organic products which are grown without synthetic pesticides, genetically modified organisms, or chemical fertilizers. This helps sustain biodiversity, conserves fresh water, and enhances the soil. They generate over 70% of their electricity from solar panels and recycle over 60% of their waste. Their boxes are made from recycled cardboard and their deli cup containers are made from over 50% recycled material – both are recyclable after use. They’re continuously looking for better ways to protect the planet.

Tierra Farm also values the importance of investing in their staff. They have an in-house gym, an in-house chef who cooks daily organic, gluten-free meals for staff – often using fresh produce directly from their farm, a staff masseuse who visits weekly, and they offer many employee health initiatives such as a smoking cessation program that allows their staff to be 100% tobacco-free.

If you’re passing through the Albany area, they invite you to check out their retail store at Tierra Farm’s headquarters in Valatie, NY, where local customers are able to purchase all of their (almost 200) products!

Spotlight on Real Pickles

Our Member Deals Spotlight shines brightly this week on a worker-owned cooperative aiming to change the food system by making pickles – Real Pickles! All of their probiotic-packed products are 20% off for member-owners this week! Read on to learn more about what makes this co-op beyond worthy of the spotlight:

 

The Real Pickles story begins in 1999 when Dan Rosenberg attended a traditional pickling workshop during a NOFA conference. Armed with this new skill, he began pickling locally-grown vegetables as a way to preserve the harvest so that he could continue eating locally during the winter months. He was further inspired by the work of Dr. Weston A. Price, a researcher who traveled the world in the 1920s and 30s studying the diets of indigenous peoples, finding that those eating traditional diets including fermented foods enjoyed a high level of health completely unknown in industrialized societies.

After two years of experimenting with recipes and honing the craft, Dan was ready to launch the business. From the very beginning, he prioritized local/regional food and organic agriculture. Real Pickles would buy its organic vegetables only from Northeast organic farms and sell its products only within the Northeast. A year later, the business began operating out of the Western Massachusetts Food Processing Center in Greenfield, MA, a business incubator kitchen created to boost the local agricultural economy by providing a venue for making value-added foods with local farm ingredients. Dan was soon joined by Addie Rose Holland and the business began to grow.

Dan Rosenberg and Addie Rose Holland

By 2009, Real Pickles had outgrown the incubator kitchen and was ready to settle into their own home. They purchased a century-old industrial building in Greenfield, MA and transformed it into a solar-powered, energy-efficient, organic pickling facility. The move allowed for a significant expansion, tripling their purchases from local farms in the years to follow. Their success demonstrates that there is a real and growing demand for raw, fermented vegetables and that consumers value a business as deeply committed to social responsibility.

In 2013, with a goal of preserving their social mission for the long term and with the help of a successful community investment campaign, Real Pickles took the exciting step of transitioning their business to a worker co-operative. They are proud to join the ranks of other co-operatives that are supporting local ownership, workplace democracy, and contributing to the co-operative economy!

Want to learn more about the farmers in our region that supply Real Pickles with fresh, organic veggies? Click HERE!

To learn more about the health benefits of fermented foods, click HERE.

 

Spotlight on McKenzie

This week’s Member Deals spotlight shines brightly on McKenzie. All McKenzie meats (including their Alfresco line) are 20% off for member-owners from May 10th – 16th. Read on to learn more about this local Burlington-based company that’s been providing all-natural meats to our community10 for well over 100 years:

 

History

In 1885, John married his beloved Nellie an Irish farm girl. In 1898 they immigrated to rural Vermont to fulfill their dream of running their own farm. It flourished and included smokehouses for slow curing country hams. Nellie began giving hams as holiday gifts to neighboring farms. Word got out of their extraordinary quality and flavor. Soon the orders started coming and they never stopped.

Much has changed in this world, but some things are too good to change. Today, the McKenzie folks are still going to extraordinary measures to bring you the best meats made the old-fashioned way – based on John and Nellie’s farm methods for naturally hardwood smoking hams and using pure Vermont maple syrup for authentic flavor. They continue this tradition of bringing you authentic flavors with simple, wholesome food values. Attention to the little details served their family well back then, and that same integrity in their process and product continues to serve as their compass today.

The McKenzie Promise

At McKenzie, they believe in paying attention to all the little details, that meats and cheeses should be crafted with care, that every batch should be sourced from independent farms and trusted purveyors, and that a recipe with natural ingredients is always better than one with artificial ingredients or preservatives. To that end, here is there promise to you:

  • 100% natural
  • Raised without the use of antibiotics
  • No nitrates or nitrites
  • No growth hormones
  • Gluten-free
  • Sourced from independent farms

 

 

 

 

Spotlight on Weleda

Looking to give your skin and body care routine a Spring makeover? We’re shining our Member Deals Spotlight on Weleda this week and all of their natural body care products are 20% off for member-owners from May 3rd – 9th. Read on to learn more about this company that has been providing all-natural personal care products for nearly a century!

 

 

Heritage

What started in 1921 as a pharmaceutical laboratory, with its own plant garden, is today a world-leading manufacturer of certified natural by NATRUE personal care. Founder, Dr. Rudolf Steiner along with Dr. Ita Wegman and a team of scientists created the first synergistic products orchestrated to reconnect the body with its natural rhythms. For the most active ingredients, they planted the first biodynamic gardens with farming, seed production, and landscape maintenance following the rhythms of nature and the earth. They began delivering glowing, healthy-looking skin and wellbeing in Switzerland, then Germany and eventually North America.

Today, Weleda has partnerships and offices around the globe and, despite their success, they remain a people-and-planet over profits brand. They still cultivate their own biodynamic gardens and work in fair trade agreements with small farmers and gardeners to source the best raw materials. They still strive to make the best non-toxic, cruelty-free, paraben-free, GMO-free, phthalates-free and synthetic fragrance-free products available in the marketplace.

Values

At Weleda, they see beauty in the soil, flowers, plants and the fair-trade partnerships they build that honor the human spirit and respect the natural world. Their purpose is to cultivate beauty. They are committed to supporting your overall wellbeing and beauty, and that of every living being. They strive for each of us to be empowered to cultivate beauty in the world, for ourselves, for our children and the future of our planet. Here are their 7 fundamental principles:

  • Fair Treatment – Since 1921, Weleda proved that transparency and honest communication works with customers, partners, and suppliers. Our integrity is our foundation worldwide. We are committed to fair trade agreements with our farmers, gardeners, and other suppliers. The result is lasting, reliable relationships with everyone we touch.
  • Employees as Partners – We have deep gratitude for the people who work for us at every level. Weleda employees own their roles. Their hands-on experience gives them insight into decision-making, operating processes and structures as well as innovation and business advances.
  • Integrity and Quality – The raw plant, flower, and fruit materials for Weleda products are carefully cultivated and harvested in order to preserve their full effects. Our holistic products are cruelty-free in accordance with NATRUE standards, non-toxic, paraben-free, synthetic fragrance-free, SLS-free, and GMO-free. We believe the Earth is a living organism, as connected to the cosmos as it is to us. Our philosophy, rooted in anthroposophy, honors human beings and nature. That reverence drives us to create the highest quality products possible. Our mission is to give everyone the experience of extraordinary well-being.
  • Science and Spirit meet in our Research and Development – For Weleda, the human family is the center of our work. Integrating science and philosophy, we research and develop innovative, groundbreaking products and beneficial approaches.
  • Sustainability – The earth’s resources are limited. Our planet requires protection, for humans, nature and all living beings. Our responsibility is serious. We set demanding environmental standards. To us, sustainability means protecting the environment, biodiversity and the lives of our farmers and gardeners and their families, as well as conserving natural resources.
  • Ethical and Value-Creating Business Practices – Since our founding, we dedicated ourselves to human development, restoration of health, need for physical well-being and a balanced way of life. This vision determines Weleda’s business orientation and is the guiding light and driving force of all our actions. In every encounter, Weleda participates in cultural initiatives that empower people from our customers to our suppliers and investors.
  •  Cultural Diversity – The Weleda Group embraces cultural and racial diversity as inspiring, powerful and necessary to our evolution. Historically, Weleda grew from separate entrepreneurial initiatives unifying into a corporate group. Today, our reach spreads around the world but our ethical and quality standards, strategies and policies are binding for the entire Weleda Group.

Visit their webpage to learn more about their story, their standards, their products, and their commitment to quality.

Business of the Month – Jumelles Wellness Midwifery

Are you sprouting a new family? We invite you to check out our Co-op Connection Business of the Month for May Jumelles Wellness Midwifery! Located in Middlebury’s Historic Star Mill in the Riverside Natural Health Center Suite, Jumelles (pronounced ju-mell) is a woman-centered practice, offering central Vermont families homebirth midwifery care, doula services, lactation counseling, and childbirth education. Thanks to the Co-op Connection, Co-op member-owners can enjoy 2% off their initial prenatal appointment and 2% off a birth tub rental! Read on to learn more:

 

 

About the Practitioner:

Chenoa is a Traditional Midwife, a Certified Professional Midwife through North American Registry of Midwives (NARM),  Licensed Midwife in the state of Vermont, a certi

fied doula, Certified Lactation Consultant and Emergency Medical Technician.  Chenoa has been attending births since 1997. While pursuing her Bachelors of Art at the University of Oregon, she completed training as a birth doula through DONA (Doulas of North America.) Chenoa immediately began a three-year, traditional midwifery program.

Following the midwifery program/apprenticeship, she continued her training through another apprenticeship in a high-volume birth center in Portland, Oregon, specializing in water births.  During that time, Chenoa also volunteered with Doula Circle, a program that provided doula services for teen mothers, a commitment that she currently maintains by offering childbirth education and support to families.  In 2006, Chenoa moved with her family to Vermont, where she began working as the primary midwife at a group midwifery practice in Addison county. In 2010 Chenoa volunteered as the primary midwife for a busy birth center in Jacmel, Haiti with twin sister Nieve Shere leading to the eventual collaboration between Jumelles Wellness Midwifery and Riverside Natural Health Center in 2013.

Chenoa is certified by the Neonatal Resuscitation Program (NRP & BLS) in cardiopulmonary resuscitation for adults, infants, and newborns. She is a member of the North American Registry of Midwives (NARM), Midwives Alliance of North America (MANA), Vermont Midwives Association (VMA), and National Association of Certified Professional Midwives (NACPM)

Chenoa lives on a small farm in Cornwall, Vermont with her husband and three children.

Services Provided:

  • Home birth midwifery care including prenatal, birth & postpartum
  • Water birth & birth tub rental
  • Laboratory work
  • 24/7 on call service for labor & urgent matters
  • Complete newborn exams & screenings
  • Lactation consulting & breastfeeding support
  • VBAC (Vaginal Births after Cesarean)
  • Childbirth education classes
  • Doula services
  • Acupuncture for fertility, pregnancy, birth & postpartum through collaborative care

Visit their webpage to learn more!