Near East Foods is basking in the glow of the Member Deals Spotlight this week, which means that member-owners can enjoy a 20% discount on all of their products from March 31st – April 6th! Read on to learn more about the humble beginnings of this company and its commitment to Fair Trade:
Near East started in 1962 in Worcester, MA as a small, family-owned company. George and Hannah Kalajian immigrated from Armenia to the United States and set up a grocery store in 1940. Soon after the store opened, Hannah began serving sandwiches and home-cooked hot meals at a twelve-stool luncheonette counter adjoining the grocery store. On Wednesdays, Hannah served her specialty: roasted chicken and Armenian-style rice pilaf. A tasty combination of rice, orzo pasta, and seasoning, the pilaf quickly became so popular that Hannah began to package it – filling bags of pilaf mix by hand in her home kitchen. As demand rapidly increased, more help was added and a growing number of food distributors helped to sell the product. Over the years, production moved out of Hannah’s kitchen and into modern manufacturing facilities.
Today the Near East family of products includes more than 30 different flavors and varieties of rice pilaf, couscous, and other grain dishes, all with the same high-quality ingredients, care, and handling that Hannah put into the first batch of pilaf. Their easy-to-prepare products offer you a variety of great tastes and authentic flavors from around the world.
Near East takes pride in using only the best ingredients in their products. Most Near East products are Certified Kosher and many are Non-GMO Verified. They remain dedicated to simple, high-quality food made with recognizable ingredients and authentic herbs and spices.
Fair Trade Partnership
For the folks at Near East, Fair Trade means going back to the source to ensure that the farmers who grow their ingredients are equitably paid and are empowered to invest in their communities. Near East is proud to source Fair Trade Certified™ quinoa. Sourcing Fair Trade means empowering quinoa farming communities through an additional investment that preserves the environment, ensures fair labor practices, and builds sustainable communities.
Looking to give your workout routine a spring makeover? Or perhaps you’ve set some new fitness goals and you’re ready to take that first step? We invite you to check out this month’s featured Co-op Connection Business — Middlebury Fitness! Flash your Co-op member-owner card and you’ll receive 50% off the enrollment fee and your first class or workout is FREE! Read on to learn more about what this community wellness center has to offer:
Middlebury Fitness is a community health and wellness center founded in 1997 that puts its members’ needs first. Their facility features a wide variety of the most current strength and cardio equipment by the leading brands in the industry. Is group fitness your thing? They offer a variety of live and remote programs and group fitness classes to meet the diverse and ever-changing needs of their member base, ranging from ages 13 to 93. Click here for their class calendar and descriptions. Other services and amenities include personal training, free equipment orientations, athletic performance training, Dietician consultations, saunas, and more!
The crew at Middlebury Fitness is incredibly proud to be so active in this great community and annually receives recognition and awards for various initiatives. For the past four consecutive years, they have received the United Way of Addison County’s “Partner Award” for an annual event that has raised $60,000 for our local friends and families in need since 2014. Wow!! They were also the 2018 recipients of the prestigious BOB (Best of Business) award in the Health Club category by Vermont Business Magazine.
At Middlebury Fitness they understand that you have options when it comes to your health and fitness needs. They aim to meet and exceed their members’ expectations every day and believe they have some of the most attentive, caring, professional, and knowledgeable instructors, personal trainers, and staff you will find. Their ultimate goal at Midd Fit is to ensure that each of their members achieves their personal fitness goals while experiencing exceptional customer service in a supportive atmosphere of fun and camaraderie.
If you are a current member, they’d like to extend a sincere THANK YOU for being a part of the Midd Fit family! If you are not yet a member, please visit and let Middlebury Fitness guide you through your fitness journey today! And don’t forget to mention that you’re a Co-op member-owner!
It is with an immensely heavy heart that I share the news that Louise Vojtisek, MNFC member-owner for 20 years, and Board member for 10 years passed away this winter.
Louise was nothing short of essential and inspirational in her many years on the board. Louise was always first to volunteer for any task or committee, and she served as board secretary for many years. In her last term, Louise was a founding member of our JEDI Committee (Justice, Equity, Diversity, and Inclusion) and she went above and beyond to extend this work through a monthly meeting connecting with representatives from other Co-ops.
Personally, although I only had the privilege of knowing her for six years, she made a big impact. I will never forget nervously arriving at the annual meeting after being elected for my first term, and immediately being swooped up into Louise’s warmth. “I voted for you!” she said as she marched up to me and brought me into the fold. Just a year later, after my first child was born, Louise knew that I had no family close by or formal childcare, and she offered to help out. Louise will always be remembered by my family because she was the first person I ever left my first baby with as I rushed off for a work meeting.
Passionate doesn’t adequately describe her commitment to our Co-op and local agricultural community. One of her most well-known contributions was the fervor with which she spoke about credit card fees. Outraged that over $200,000 leave our local economy yearly because of credit card fees at the Co-op, she wrote numerous articles, spoke at the annual meeting, and told everyone at her favorite Otter Creek Yoga class about the many benefits of using an MNFC gift card in lieu of a credit card. Because of this passion, we are re-running one of Louise’s articles in her honor. I know that I will never look at a Co-op gift card without remembering Louise Vojtisek.
– Amanda Warren, MNFC Board President.
From Louise’ original blogpost in 2021:
When you purchase food at the Middlebury Natural Foods Co-op (MNFC), you support the hundreds of local producers who live in our area, and you are keeping the money in local circulation. And, as a member-owner, you own shares in this store and will receive an annual patronage refund based on your purchase history! The shares you hold represent your whole-hearted commitment to community-produced and distributed healthy foods.
Did you know you can increase another aspect of “keeping it local” by simply adjusting how you pay at checkout? In past articles I’ve written to make folks aware of this topic, I noted that MNFC paid more than $100,000, then $150,000, and then the number was close to $200,000 in annual credit card fees! The fees have been increasing each year. Last year in 2020, we paid $272,161 in credit card fees! Consider that this startling amount of money is extracted from our local community and flows to out-of-state banks. Think about what could be done locally with these funds, either through increased community support, or improvements in customer services. While I certainly do not want to “guilt” anyone for using a credit card, there are options to consider for avoiding those fees. The use of checks or cash is one possibility, but this is not always convenient.
The easiest way to avoid the fees and using up checks or having cash on hand is to use an MNFC Gift Card for all of your Co-op purchases. This card can be obtained from any cashier, and you decide how much money you want on the card. Simply write a check for that amount, then use the gift card every time you shop. The card acts like a credit card with your money on it, but there are no fees. It is another form of “cash” and thus should be kept in a secure place. There is a number associated with each card that can be found on the back. I keep a photo of the id number of my card on my phone so it is always handy and secure. If you lose the card, the card can be deactivated if you have the number, and a cashier can look up your balance and apply it to a new card. The gift card works just like a credit card or check or cash and is linked to your coop account. The balance of the card shows up at the bottom of each receipt every time you make a purchase so you can keep track. When the balance runs low, simply write another check or use cash to load the same card with more money! I tend to reload each month, and it keeps me on my food budget! I remind you that writing a check or using cash to add money to the card is the way to go; if you use a debit or credit card, it defeats the purpose.
There are several advantages to this process:
You can budget what you believe is reasonable for you to spend at the Co-op, say for a month’s time, and keep track of your spending.
Going through the checkout line is extremely quick and efficient. The cashier scans your card, you get a receipt, and you’re done! Nothing to sign, no check to write, no numbers to punch in, no waiting for change. The cashiers like the ease of this process and you’re apt to get some unsolicited positive regard from them.
During the surge of COVID, using the gift card minimizes contact involved with using common pens, dealing with the credit card terminal, and handling cash.
Finally, remember that an MNFC gift card is a wonderful way to give anyone a present, for any occasion. An MNFC gift card can encourage someone new to the Co-op to make their first visit and can introduce long time customers to this very efficient way of paying for purchases.
Most importantly, using a Coop gift card this way eliminates the credit and debit card fees the Co-op has to pay to banks and financial. Don’t forget, debit cards have fees as well!
Once you try it, you’ll wonder why you have not done this all along. It is such a quick and convenient way to pay for your groceries, and keep your dollars local – it is truly a win-win. This is how I have paid for my MNFC shopping for the last five years, and I intend to for the next five years and more! It’s a great intention to set for the rest of 2021, I encourage you to give it a go! I think you’ll love it!
Louise Vojtisek was a long-time Middlebury Natural Foods Co-op Board Member. She will be missed.
Warmer weather is returning and outdoor adventures await, so we think you’ll be excited to hear that CLIF Bar & Company is featured in our Member Deals Spotlight! Member-owners can enjoy a 20% discount on their full line of protein bars from March 24th – 30th so it’s a great time to stock up and save before hitting the trail! Read on to learn more about this employee-owned business and the forces that drive them to do things differently:
In 1990, during a one-day, 175-mile bike ride—forever to be known as The Epiphany Ride—an exhausted and hungry Gary Erickson realized he couldn’t choke down another unappetizing energy bar. And just like that, the idea for a better tasting bar was born! Erikson spent a few years testing recipes in his mother’s kitchen until he landed on the first CLIF bar recipe and he chose to name it after his father, Clifford, who first introduced him to wilderness adventures and encouraged him to follow his passions in life.
Ten years later, the company was enjoying success and making an impact in the food scene when Erikson and his partner Kit Crawford were presented with a $120-million offer to sell the company. Ultimately, they chose to walk away from this offer, keeping the company family-owned and values-focused, recognizing that to do more good in the world, CLIF needed to stay private, grow naturally, and sustain itself over time – patience over greed, purpose guiding profit.
By 2010, they took this a step farther by transitioning the business to an employee-owned model by offering 20% of their family-owned common stock to CLIF employees through an employee stock ownership plan (ESOP). CLIF funds the ESOP annually—it costs employees nothing. Kind of like a 401k plan, except that employees don’t have to put any of their own money into it! With each passing year, employees receive more shares from Clif Bar, the price per share hopefully grows in value, and upon retirement, employees sell their shares back to CLIF, which pays them the value of the stock at that time.
When it comes to doing business, the folks at CLIF Bar & Company believe in a different kind of bottom-line guided by 5 aspirations:
Sustaining our People
Being family- and employee-owned means taking care of their people and their families because healthy, inspired people create delicious and nutritious food. CLIF offers paid volunteer and workout time (with their own in-house trainers), subsidized on-site daycare for all the little Clifsters, six-week paid sabbaticals, and an employee stock-ownership program.
Sustaining our Communities
From the volunteer work they do locally to the way they source ingredients globally, their commitment to the communities they touch is an important part of their identity. Globally, this means sourcing organic and sustainably grown food. For example, their cacao and palm oil are Rainforest Alliance Certified™. The Rainforest Alliance supports a healthy environment, promotes the well-being of workers and their communities, and strictly prohibits child labor.
They also created In Good Company® – an alliance of values-driven businesses working together for a shared purpose. They listen to people in local communities define their needs and then volunteer time to tackle projects focused on food, environmental restoration, and rebuilding after natural disasters.
Last but not least, CLIF® CORPS encourages CLIF employees to volunteer their services in the community on company time. The way they see it, cultivating community together makes them stronger as individuals and as a company.
Sustaining the Planet
The team at CLIF is inspired by the challenge of running a business based on ecological principles. They describe their model for sustainability in four simple words: Think Like a Tree. Trees run on renewable energy, recycle all waste, and sustain and improve the places they grow. As a food company, Think Like a Tree means that CLIF is working to craft food with organic, sustainable ingredients, made with renewable energy, packed in eco-friendly packaging, and delivered by transportation that doesn’t pollute. 84% of their ingredients are Certified Organic and/or Certified Sustainable, 90% of their waste is diverted from landfills and incinerators from CLIF bakeries, and they use 100% green power for their LEED-certified facilities. Click here to learn more about CLIF Bar & Company’s sustainability initiatives.
Sustaining our Brands
Creating brands with integrity, quality, and authenticity means crafting good food from sustainably sourced ingredients. Their commitment to organic and sustainably sourced ingredients guides them to make the right choices for farmers, communities, and the awesome people who love our CLIF®, LUNA®, and CLIF Kid® brands. They listen attentively to athletes, foodies, and the people they meet at events to tap natural demand and follow long-term trends, not short-term fads. But most importantly, they never lose sight of the fact that all the food from each of their brands is a tasty expression of their values and helps contribute to a healthier, more sustainable planet.
Sustaining our Business
Building a healthy, resilient company means that CLIF can invest in the long term, be a catalyst for change, and do more good in the world. Today, remaining a healthy business gives them the power to support their brands, their people, their community, and the planet…not to mention have a ton of fun doing it every day!
We’re shining a bright Member Deals Spotlight on Sunja’s this week! This local business has been keeping our shelves stocked with authentic Korean kimchi since the early 1990s. In fact, their team tells us that our Co-op was one of their very first retail accounts! All of Sunja’s nutrient-dense, probiotic-packed products are 20% off for member-owners from March 17th – 23rd, so it’s a great time to stock up and save! Read on to learn more about the inspiration behind this local woman-owned business carrying on the Korean kimchi-making tradition for Vermonters to enjoy:
The seed for Sunja’s Oriental Foods was first planted in 1993 when Sunja Hayden began offering cooking classes in her small Northfield, Vermont community. Participants couldn’t get enough of her healthy, delicious traditional Korean foods, which inspired Sunja to began producing food for a retail market. Another motivating force was her awareness of the fact that so many foods we consume contain unhealthy chemical additives and preservatives. Sunja understood the critical role of all-natural, preservative-free, non-GMO foods for health and wellness and wanted to share more of her traditional foods with her community.
According to Sunja, “I started my company in 1993 because of my affection for healthy eating and my desire to serve my family and friends good, real, healthy food. My love for preparing delicious and healthy meals soon transformed into a desire to do the same for others. I believe in the importance of natural foods with live enzymes, which help the digestive process.”
Sunja making a batch of kimchi in the early days of launching her business.
Here at the Co-op, you’ll find a lineup of several varieties of Sunja’s kimchi. This traditional fermented Korean dish is typically served as a condiment at every meal and there are hundreds of varieties of Korean kimchi depending on regional and family preferences. Kimchi is raw, living food that is rich in flavor, high in nutritional value, and naturally fermented to create rich probiotics from the live beneficial bacteria present on the vegetables. The fermentation process also makes the nutrients in the vegetables more bioavailable and easily assimilated by our bodies. The end product offers a robust source of beta-carotene, calcium, iron, and Vitamins A, C, B1, and B2. It also boasts a long list of potential health benefits including improved gut health, digestion, and immunity.
Sunja’s kimchi is produced in Waterbury, VT, and the fresh vegetables are sourced locally whenever possible. Sunja is proud to support local farms and is very particular about how the produce is grown for her kimchi, specifying that her kimchi is made with the freshest vegetables and does not contain any preservatives, sugar, MSG, or additives of any kind. Sunja’s products are also naturally gluten-free and vegan and are third-party verified by the Non-GMO Project.
Whether you’re new to eating kimchi or a seasoned pro, we think you’ll love the recipes on Sunja’s webpage! They’ll provide plenty of inspiration for ways to enjoy this Korean superfood!
If you’re a lover of Vermont artisan cheese, then you’re likely no stranger to the producer basking in the glow of this week’s Member Deals Spotlight — Jasper Hill Farm. And we think you’ll be thrilled to hear that from March 10th – 16th, Co-op member-owners can enjoy a 20% discount on their full lineup of award-winning local cheeses! Read on to learn more about the brothers behind this epic operation, their innovative approach to cheesemaking, and the legendary underground cellars where they age cheeses to ripe perfection:
Deep in the heart of the dairy country of Vermont’s Northeast Kingdom is a dairy farm like no other. A glimpse of the main barn, painted deep-space blue with cows in astronaut attire and a moon made of cheese, provides the first hint that you’ve landed somewhere unique. Brothers Andy and Mateo, along with their wives, Victoria and Angie, knew they needed to do something different when they purchased this derelict dairy farm in 1998 — the same year that one-third of the neighboring dairy farms in the community sold their cows under intense financial pressures. Small-scale farms like this were becoming more difficult to keep up and running – a 50 cow farm like theirs would have to compete with average herd sizes of about 900 cows out west, as all of that milk is priced by the same commodity market. But the brothers were eager to find meaningful work in the place that they loved and wanted to demonstrate the ability to make a good living milking 45 grass-fed Ayrshire cows on a rocky hillside in Vermont.
Brothers Andy & Mateo Kehler. Image by Colin Clark.
Over the next 5 years, they worked hard to patch up the barn, build up their herd, improve their pastures, construct a creamery, and carve out a cave that would provide the ideal conditions for aging European-style natural rind cheeses. By 2003, they were ready to sell their very first cheeses and quickly amassed a strong following in the burgeoning American artisan cheese market. An interesting call from neighboring Cabot Creamery would change the course of their plans and set them down a path that involved creating opportunities for other local cheesemakers to get their product to peak potential. Like most cheesemakers, Cabot lacked a space dedicated to cultivating natural rinds. In fact, their warehouses were focused on keeping surface mold away from cheese. The Kehlers were nearby, hungry to grow their business, and most importantly, had a temperature and humidity controlled space designed to grow natural rinds. The result was Cabot Clothbound Cheddar and the awards and accolades soon followed, as one of the first batches took home Best of Show at the 2006 American Cheese Society Conference. Andy & Mateo recognized the potential in these kinds of collaborations and drew up plans for an expanded aging facility beneath one of the pastures of Jasper Hill Farm.
The Cellars at Jasper Hill
Two years later, they formally opened the Cellars at Jasper Hill — a 22,000 square-foot aging facility featuring seven vaults specifically calibrated for various cheese types. This allowed them to partner with a network of other local cheesemakers and reduce the barriers to entry for those interested in value-added production. According to their website, “ripening work for natural-rind cheeses takes up more than 70% of the labor for a batch of cheese, over its lifetime. By pooling these efforts, farmstead producers could spend more time focusing on the true drivers of cheese quality: milk production and cheesemaking. Instead of sending hundreds of small boxes through the post, refrigerated trucks now pick up pallets of cheese destined for regional and national distributors. The Cellars is now the final stop for cheeses coming from six different creameries. Its mission is to be the standard-bearer for quality and innovation in the artisan cheese industry.”
The award-winning Harbison. Image by Bob Montgomery
Andy & Mateo have a knack for distilling the local landscape into their cheeses. They took this approach to new heights in 2013 when they opened a state-of-the-art laboratory on their farm, complete with a staff of food microbiology experts. The idea for this new endeavor was sparked by their partnership with Harvard scientist Dr. Rachel Dutton in 2010, who was using cheese as a model to research how small microbial communities interact. One of the profound discoveries of Dr. Dutton’s work was the notion that the environment (cows, cheese caves, pastures) and methods (washing, salting, managing acidity) were as important to the development of cheese rinds, if not more so, than the ingredients. Microbes, including yeast and bacteria, are critical partners in the cheesemaking process, turning milk into solids, and those solids into cheeses with distinctive aromas, flavors, and textures. American cheesemakers have very limited options when sourcing the cultures for their cheeses, as there are only three domestic suppliers of these critical microbes, all of which are multinational chemical corporations, including DuPont and Cargill. This significantly limits the number of available cultures and stifles the individualism that artisanal cheesemakers crave.
The happy grass-fed cows of Jasper Hill Farm. Image by Blake Noyes.
With strong science to support Dr. Dutton’s findings, a new lab, and a team of microbiologists lending their expertise, Jasper Hill Farm has been able to experiment with creating their own microbial cultures, which are sourced directly from the milk produced by the cows on their farm. They have also found that their raw milk cheeses, like Winnimere, contain all of the microbes needed to produce a fantastic cheese, thus avoiding the need to add microbial cultures. While this all may sound very high-tech for something as rudimentary farmstead cheese, Andy and Mateo are quick to point out that a cheese will never be better than the milk that it’s made from, you can’t make good milk without healthy animals, and you can’t have healthy animals without a healthy landscape filled with nutrient-dense forage. The microbial ecology of raw milk is the sum of these practices on a farm.
The proof of success lies in the supreme quality of the cheeses coming out of the Cellars at Jasper Hill. Their cheeses have garnered a long list of awards including ‘Best American Cheese’ at the World Cheese Awards and ‘Best in Show’ at the American Cheese Society for Harbison; an American Cheese Society ‘Best in Class’ for Bayley Hazen Blue, and two Top 20 nods at the 2020 World Championship Cheese Contest for Highlander and Lait Bloomer. If you’re worried it might all be going to their heads, a quick trip to their YouTube channel will reassure you that they’re not taking themselves too seriously. The music video parodies are a must-see, as is a clip of their Bayley Hazen Blue being shot into Earth’s outer atmosphere with the help of a weather balloon, an HD camera, and GPS tracking software. The cheese was successfully lofted 100,000 feet up and then retrieved where it parachuted down a couple of towns to the west of the Greensboro, VT launch site. Talk about stellar cheese!!
The Bayley Hazen Blue Moon launch. Image by Ryan Nolan.
There are few things more alluring than the smell of freshly-baked bread mingling with the aroma of fresh-brewed coffee and baked goods, all of which are part of the experience when visiting Burlington’s Great Harvest Bread Company Bakery and Cafe. But when a trip to Burlington isn’t in the cards, we’re thrilled to say that you can still get your fix for that incredible fresh-baked bread right here at the Co-op. Great Harvest Bread Company is basking in the glow of our Member Deals Spotlight this week and all of their lovely loaves are 20% off for member-owners from March 3rd – 9th. Read on to learn more about these Burlington-based millers and bakers of wholesome whole-grain bread and goodies:
Burlington’s Great Harvest Bread Company first opened its doors in 2003. At the helm were co-owners Sara and Ethan Brown, who had first met at a Great Harvest Bread Company bakery in Montana (the business is a franchise of the Montana-based company of the same name) and dreamed of opening their own. They set up shop on Burlington’s Pine Street in a former maple syrup factory and became hands-on owners with Ethan stone milling the whole wheat flour, baking the bread, and serving customers while Sara managed the business and its employees, made soup for the café in her nearby home kitchen (equipped with a caterer’s license), and tended the hillside garden she planted in front of the bakery.
By 2018, the Browns were looking for a change and found eager new buyers in Chris Brown (no relation) and Joanne Casale. According to a feature in 7 Days, Chris is a seventh-generation Vermonter with plenty of experience in the food scene, having previously worked at Keurig Green Mountain. Joanne is also no stranger to food service – her family ran an Italian eatery in upstate New York where she grew up. The couple picked up right where Sara and Ethan left off, continuing the tradition of house-milled, long-fermented, freshly baked bread and baked goods. They freshly mill 100% whole grain, pesticide-free, non-GMO flour every day on their Meadows stone mill at the back of the bakery. Using long fermentation times and hands-on traditional methods of baking, they create breads that are truly one-of-a-kind, simple, wholesome, and delicious.
Here at the Co-op, you’ll find a full lineup of their breads, including Farmer’s White, Honey Whole Wheat, Dakota, High 5 Fiber, and Nine Grain. Try them all and let us know your favorites!
In this era of pandemic isolation, where most of our social interactions occurred on a screen and our only occasion to put on real pants was a grocery and take-out run, it’s easy to see how our self-care and grooming routines may have fallen by the wayside. Now that we’re beginning to collectively emerge from this period of hibernation, returning to in-person meetings and safe social gatherings, we happen to think it’s a great time to visit our featured Co-op Connection business for March – Honey Wax Bar! They offer a generous 10% discount to card-carrying Co-op member-owners through the Co-op Connection program, so what are you waiting for?! Read on to learn more about Honey Wax Bar and the skilled esthetician who is excited to help you feel your confident best, no matter the occasion:
Honey Wax Bar founder and owner Hannah Zeno felt called to this line of work by a desire to make all things beautiful and an understanding that real beauty begins within. Her path to becoming a holistic esthetician began by studying nutrition and coaching at the Institute for Integrative Nutrition in NYC and an extensive yoga teacher training program to learn more about the foundations of balance and strength. She studied esthetics for almost a decade with continuing education in makeup, oncology, chemical peels, and most recently lash lifting and microblading. Hannah strives to transform her clients into the most outstanding and glowing version of themselves, helping them feel beautiful from the inside out.
Holistic Esthetician Hannah Zeno, photographed by Elisabeth Waller Photography
Formally known as Honey Holistic Esthetics, Honey Wax Bar is Middlebury’s local go-to waxing and permanent make-up beauty bar. They offer a range of services, from waxing to brow tinting to lash lifting and microblading, all intended to gently assist you along your journey to feeling your absolute most radiant self. Whether you are preparing for your honeymoon or in search of a quick pick-me-up, Honey Wax Bar provides the services to make you more confident in your new bikini or outfit behind closed doors. Located right in the heart of Middlebury, VT overlooking the river, Honey Wax Bar prides itself on its convenient booking system, especially for Middlebury College Students who can book their waxing appointment in between classes.
According to Hannah, “it is a pleasure to work with women and men who come to me looking for a change and want to explore more about the world of health and beauty. When a client makes an appointment, we focus not only on their immediate needs but also long-term beauty goals. My clients are the reason I’m at Honey!” To view their full menu of services, visit them online at honeywaxbarmiddlebury.com. To book an appointment now, text Hannah Zeno at 802-989-9122 or request an appointment online.
