Looking for a great way to jump start the new year? Check out Vermont Sun! They’re our featured Co-op Connection Business this month and they offer 50% off their enrollment fee to Co-op member-owners!
Vermont Sun has been keeping our community fit since 1985. Whether you’re visiting their facilities in Middlebury or Vergennes, you’ll find their clubs geared up with the essential elements of a great workout. Their fitness equipment vendors are the best in the industry, and their club owners stay current with the latest technology! They offer a wide variety of cardio, strength, and free weight equipment to ensure that you get the best possible workout.
FACILITIES AND PROGRAMMING
Both Vermont Sun locations are open Monday thru Friday 6 am-8 pm, Saturday & Sunday 7:30 am-4 pm. This includes the pool as well! Vermont Sun’s two thousand square foot exercise room features a cushioned hardwood floor and is fully air-conditioned. Their top of the line sound system provides amazing sound quality for all group fitness classes. All group fitness classes are included in most memberships at no extra charge. Find their class schedule on their website.
Their facilities also offer racquetball courts, saunas, and indoor pools for lap swimming, rehab, or recreation.
Need help to ease safely back into a workout routine? Or maybe you’re just looking to set some new fitness and nutrition goals and could use a professional guide? Vermont Sun offers Personal Training services and Nutritional Counseling from a knowledgeable staff of certified, credentialed specialists.
In short, Vermont Sun has everything you need to help make your fitness goals a reality! Stop in and find out for yourself why they are voted the #1 Fitness Center in the region year after year! And don’t forget to tell them you’re a Co-op member-owner!
Article written by MNFC Board Member Barbara Hofer
Have you loved shopping at the Co-op and think you might want to get more involved and contribute in a meaningful way? I hope you’ll consider running for the Board of Directors. When I participated in a national training for new board members a couple years ago, I learned how fortunate we are to have a co-op that is such a strong, thriving, growing presence in our community. We can’t take this for granted.
The board is composed of 11 members who are elected to serve three-year terms. The board is currently composed of member-owners who have been Co-op members for different lengths of time. We range in age from the twenties to the seventies, and have varying work-lives as pastor, student, farmer, non-profit and college administrators, butcher, baker (no candlestick makers, as yet!), business owner, sales rep, professor, sled dog driver, ceramicist/ fiber artist. This diversity of backgrounds and skills makes our board stronger. What we have in common is a passion for the Co-op, our democratic principles, and the collaborative processes that guide our work together. No particular expertise is required.
The board has three primary roles: 1) to represent the 7,000+ member-owners of the Co-op, 2) to oversee and support the General Manager, and 3) to provide strategic and financial oversight for the Co-op. Board members craft and monitor policies that ensure the Co-op is meeting our mission and our ends. We meet monthly, with online conversations and some committee meetings in between. Board members receive a small annual stipend, a 10% discount, and access to professional training.
Each year we are committed to recruiting new board members to bring fresh voices and diverse perspectives to our team. Institutional knowledge from longer serving board members and fresh perspectives from newer board members are equally valuable. Our board strives to be actively anti-racist and inclusive, and we continue to educate ourselves about what that means and how to put it into practice to better serve our members and community.
There are several opportunities to learn more about the board:
Co-op members are always welcome to attend board meetings, and it’s a great way to see the board in action and to discover if this might be a good fit for you. Prior to the next two meetings we’ll also hold an informal “meet and greet” to answer any questions and to talk a bit about what we do. These board meetings are on Wednesday, February 18, and Wednesday, March 18th from 6:00-8:00pm, with the “meet and greet” session starting at 5:30. If you’d like to attend either meeting, please contact Board President, Amanda Warren, in advance: board@middlebury.coop.
We will be holding an Info Session for prospective board members on Zoom, on Thursday, March 12, from 7-8pm. MNFC’s General Manager, Greg Prescott, and I will describe the board’s function, responsibilities, and governing style and answer any questions. RSVP at bhofer@middlebury by Tuesday, March 10, to receive the Zoom link.
We are always happy to connect with you outside of these meetings, too! If you are interested in learning more about what it’s like to serve on the board, don’t hesitate to reach out to me at bhofer@middlebury.edu or speak with any of the other board members. Applications will be due March 27, with more details about the election and the application process provided in the February newsletter.
Barbara is Chair of the Board Development Committee.
Are you craving the warmth and comfort of a nourishing, home-cooked soup but find yourself short on time? That’s where Joe’s Kitchen soups come in! This week, we’re excited to feature Joe’s Kitchen in our Member Deals Spotlight, with all their locally made, from-scratch soups available at 20% off for Member-Owners from January 21st to 27th.
From Grandma’s Kitchen to Culinary Excellence
Joe Buley’s journey to founding Joe’s Kitchen at Screamin’ Ridge Farm began in his grandmother’s home in East Randolph, Vermont. He recalls her kitchen as a warm, bustling hub filled with family, friends, and the enticing aroma of a soup pot simmering on the stove. His grandmother’s cooking philosophy balanced flavor and economy, often using whatever ingredients were on hand to create hearty, delicious soups. The key to her creations? The fresh vegetables and herbs she harvested straight from her garden.
Joe’s mother carried on this tradition, teaching him the art of making great-tasting food with fresh, home-grown ingredients. These early lessons shaped Joe’s passion for cooking and laid the foundation for his future career.
Chef-Owner Joe Buley
A Culinary Journey
Joe’s culinary career took him far and wide. He trained at the prestigious École Supérieure de Cuisine Française in Paris (also known as École Ferrandi), where he was the only U.S. citizen in his class. After graduating, Joe honed his skills in culinary hotspots like Brooklyn, San Francisco, San Diego, and Austin before returning with his family to Vermont in 1999. Back home, he served as a chef-instructor at the New England Culinary Institute for nearly a decade.
During this time, Joe began growing his own food, inspired by memories of his grandmother’s garden. What started as a small operation with a single greenhouse and a walk-behind tractor evolved into Screamin’ Ridge Farm—a thriving business known for its winter spinach and a wide variety of summer crops. The farm’s produce was sold at the Montpelier Farmers Market and through seasonal CSA programs.
Bridging the Gap Between Farm and Table
As Joe connected with customers at farmers markets and through the CSA, he noticed a common challenge: people wanted to eat healthy meals but often lacked the time or inspiration to cook from scratch. This realization sparked the idea for Joe’s Kitchen at Screamin’ Ridge Farm, where he could combine his passion for growing ingredients and cooking them into flavorful, ready-to-eat foods.
Joe’s soups are crafted with integrity and a commitment to using local ingredients. When sourcing items not grown on his own farm, Joe partners with neighboring small farms in the Montpelier area. This approach not only supports Vermont’s working landscape but also ensures that his soups have the authentic, fresh flavors reminiscent of his grandmother’s cooking—all without the need for added sugars or excessive salt.
Joe’s crew hard at work at their production kitchen in Montpelier, VT
A Co-op Favorite
At the Co-op, we’re proud to offer a rotating selection of Joe’s Kitchen soups, showcasing the best of Vermont’s seasonal produce. From hearty stews to creamy bisques, there’s a flavor for everyone. Which one will you try next?
Rooted in the family traditions passed down from his grandmother’s kitchen, and combining locally sourced ingredients with time-honored cooking methods, Joe’s Kitchen soups bring together the quality and essence of home-cooked meals with the convenience that busy lives demand.
Co-op Member-Owners, don’t miss your chance to stock up and save 20% on Joe’s Kitchen soups from January 21st to 27th!
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 December 24th – 30th, Co-op member-owners can enjoy a 20% discount on their full lineup of award-winning local cheeses – just in time to put together a crowd-pleasing holiday cheese board! 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. Bayley Hazen Blue was even featured in a White House dinner when the Obamas held a State Dinner in honor of the French President. 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 documentation of a recent escape attempt by a wheel of Cabot Clothbound will also be sure to leave a smile on your face, the music video parodies are a must-see, and you won’t want to miss this 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.
We’re casting our Member Deals Spotlight on a local organic creamery that produces delicious award-winning cheeses just a few short miles from the Co-op. Champlain Valley Creamery uses traditional techniques and small-batch pasteurization to produce their cheese entirely by hand in a net-zero solar-powered facility in Middlebury. Member owners can enjoy a 20% discount on Champlain Valley Creamery’s fantastic lineup of cheeses from December 10 – 16 – just in time for those holiday parties!
Champlain Valley Creamery was first established in 2003 by founder and owner Carleton Yoder. With a graduate degree in food science and a background in wine and hard cider making, Yoder was eager to run his own food business. With Vermont’s abundance of amazing local milk, small-scale cheesemaking just made sense. Yoder began his adventures in cheesemaking in a facility in Vergennes, where he focused on two products: Organic Champlain Triple and Old Fashioned Organic Cream Cheese. Both have been awarded well-deserved honors from the prestigious American Cheese Society.
Carleton Yoder
Over the years, the creamery has continued to grow and expand its offerings, eventually moving into a net-zero solar-powered facility on Middlebury’s Exchange Street in 2012. Yoder and his small crew now produce an expanded lineup of cheeses including Queso Fresco (available in original, house-smoked, and pepper varieties), Maple Cream Cheese, a pyramid-shaped triple cream with a layer of ash known as Pyramid Scheme, and, most recently, they began importing Italian truffles to produce the Champlain Truffle Triple.
The Creamery also made a switch last year to using 100% grass-fed organic milk from the Severy Farm in Cornwall. The milk only travels a few short miles from the farm to the creamery, where the cheesemaking begins within hours of arrival. The use of grass-fed milk results in a richer, creamier cheese that displays subtle seasonal changes reflective of the changing diet of the cows as the seasons progress. It’s truly the terroir of Addison County in each decadent bite of cheese.
Yoder is supported by a small crew that is just as dedicated to the craft as he is. They use traditional techniques and small-batch pasteurization to produce their cheeses entirely by hand. A recent visit to their facility found the crew in constant motion, measuring, stirring, monitoring temperatures, and generally putting every bit of the day’s fresh batch of milk to good use. The bulk of the cream and whole milk is used to produce the Organic Champlain Triple, Champlain Truffle Triple, and the two varieties of cream cheese. The part-skim milk is then transformed into each of the three varieties of Queso Fresco, and the whey is drained off to create hand-dipped, basket-strained ricotta that is only available to a few select restaurants in the area. The only remaining by-product is a small amount of whey, which is sent to feed the happy pigs at Hinesburg’s Full Moon Farm, resulting in an operation that is hyper-local with very minimal waste.
According to Yoder, “cheesemaking is hard work but we strive to let the milk, cream, culture, salt, and mold shine through with their amazing flavors.” It’s this minimalist approach and the desire to honor the high-quality local ingredients that make Champlain Valley Creamery’s cheeses stand out – on our shelves and at retailers across the country.
Picture hanging above Yoder’s desk made by his son, Nate
If you’re searching for thoughtfully crafted, eco-friendly toys for the kids on your holiday list, look no further than Maple Landmark, our featured Co-op Connection Business. Based right here in Middlebury, Vermont, Maple Landmark has been making sustainable wooden toys, games, and gifts for over 40 years. Visit their factory store on Exchange Street and show them your Co-op membership card to enjoy 10% off your purchase all year long!
A Vermont Legacy of Craftsmanship
Maple Landmark began humbly in 1979 in founder Mike Rainville’s parents’ basement. Today, the company operates out of a 28,000-square-foot facility, producing nearly all of the items they sell. With a team of over 40 dedicated employees, they supply toys and gifts to stores and catalogs nationwide, while maintaining a delightful factory store for local shoppers. They take great pride in being a local business that supports other local businesses, while operating with sustainability at their core.
Three generations of the Rainville family
A Family Business
Maple Landmark is run by three generations of the Rainville family. Founder Michael Rainville serves as president and CEO, overseeing daily operations. His wife, Jill, manages the office, and his sister, Barbara, leads marketing and helps in the finish room. Their sons, Adam and Andrew, have joined the team as project and communications managers, respectively, contributing to product innovation and outreach efforts. Even Michael’s parents pitch in, with his mother, Pat, supervising finishing and hand-painting, and his father, Claude, helping with packing and lawn care in his spare time. Together, they embody a multigenerational dedication to quality and community.
Sustainably Sourced Materials
The wood Maple Landmark uses is primarily native to Vermont, including rock maple, pine, and cherry—ideal for wooden toys and gifts. By focusing on making smaller items, they are able to utilize downgraded lumber by cutting around defects, and make use of smaller “cast-off” cuts. They are also careful to work exclusively with local suppliers who are thoughtful about how the wood is harvested.
Click here to learn more about the use of lumber for Maple Landmark products.
A Commitment to Zero Waste
An honest concern for preserving our limited natural resources mixed with good old-fashioned Yankee frugality ensure that sustainability is more than a buzzword at Maple Landmark. Instead of sending their residual waste to the landfill, scrap wood becomes free kindling for local families, and wood shavings are donated to area farmers, who use it for cattle bedding. Over-packaging of products is another major source of waste, so Maple Landmark nixes plastic, and ships their products in reused and upcycled packing. Click here to learn more about their extensive and thoughtful recycling and conservation practices.
How It’s Made
Support Local, Shop Thoughtfully
Maple Landmark is more than just a toy company—they’re a pillar of our community, creating beautiful products while protecting the environment. This holiday season, we invite you to visit their factory store located at 1297 Exchange Street in Middlebury, and discover the magic of Vermont-made craftsmanship.
Santa is coming to town!
Santa and his elves will visit Maple Landmark on Saturday, December 14th. Tickets are limited – click here to reserve your spot!
As Co-op shoppers, most of us pay attention to what goes into our bodies — and a lot of us are just as thoughtful about what goes on them. It’s no surprise that personal care ingredients matter, too. Our skin absorbs what we put on it, so choosing products made with safer, cleaner ingredients can make a big difference in our daily routines.
That’s why we’re excited to highlight Middlebury’s own Texture Salon. as this month’s Co-op Connection business. They offer safe, ingredient-conscious hair and skincare services — and member-owners get 10% off their first visit on products or services.
So, what sets Texture apart? Salon owner David Warner Jr. puts it best:
“Since 2001 we have been committed to offering a new kind of salon experience where skin and hair care services are free of toxic ingredients (such as parabens, sodium laurel sulfates, talc, ammonia, formaldehyde, and other toxic agents), ethically-produced/tested, sustainable and environmentally friendly.”
Texture uses ammonia-free color, mineral cosmetics, and plant-based products, alongside thoughtful touches like air purification, salt lamps, and limited cell-phone use to support a calm space. As David explains:
“Offering ammonia-free hair color (Chi and Organic colour systems), Karma Organic nail color, Deva Curl, Onesta, Soma, and a full line of Jane Iredale Mineral Cosmetics, at Texture Salon, we aim to provide a truly healthier, superior salon experience… We support recycling and alternative energy — we have 35 solar panels providing us with power!– and strongly oppose the use of animal-based products and testing.”
Texture also hosts community events and supports local charities, including The United Way.
Looking for hair color, styling, or skincare with a cleaner ingredient approach? Texture shows that caring for clients and caring for the environment can go hand in hand. See their full list of services HERE!.
About the Texture Team
David Warner, Jr. David graduated from O’Briens School of Cosmetology in 1994. Early in his career, he developed allergies to conventional salon products, which ultimately inspired him to open Texture Salon in 2001. He focuses on organic, ammonia-free options and continually researches safer alternatives. David has trained with Farouk Systems, attended the Deva Curl Academy in NYC, and specializes in corrective color and curly hair. Outside the salon, he loves history documentaries, time in nature, home projects, and traveling with his husband and their retired greyhound, Bruno. As David says, “It’s important never to forget why I entered the beauty industry. To have a real connection with my client and make them feel good about themselves.”
JoAnna Carter JoAnna is a native Vermonter and licensed stylist since 2009. She prides herself on custom cuts for all ages and works confidently with Texture’s full line of Chi and Organic Colors.
We’re shining this week’s Co-op Spotlight on Elmer Farm — a 90-acre certified organic farm right here in East Middlebury. Member-owners can take 20% off their organic vegetables from November 12–18.
Elmer Farm has deep roots in this community. The land has been farmed since the early 1800s, and today, the team continues that legacy by growing a wide variety of organic vegetables, flowers, and herbs. They farm about eight acres in crops and keep the rest in rotating cover crop to support long-term soil health — a practice that protects the land for future generations.
If you’ve ever driven along Route 116, you’ve probably noticed the farmhouse and flower beds marking the entrance to the farm. What you don’t see from the road are the fields tucked just beyond — fertile sandy loam soils left by glacier retreat, now home to more than 35 types of vegetables and hundreds of seed varieties, including many heirlooms. Everything is grown organically and inspected annually by Vermont Organic Farmers.
Beyond feeding their CSA members and supplying local stores (including us!), Elmer Farm is an important partner in increasing food access in our community. Years back, they joined HOPE, local farmers, ACORN, Middlebury College, and local businesses to build a program connecting surplus farm produce with the HOPE food shelf. What started as an idea around a table has grown into a system that brings thousands of pounds of fresh vegetables to neighbors who need them — while reducing food waste.
At the Co-op, you’ll find Elmer Farm’s organic cabbage (red, green, and napa), kale, onions, squash (butternut and delicata), baby bok choy, radishes, leeks, chard, garlic, turnips, rutabagas, beets, parsnips — and, of course, their standout carrots.Stop by, stock up, and support a farm that helps keep our local food system strong.
As federal funding for food assistance declines, community food shelves are facing growing pressure to fill the gaps. With the cost of everything from rent to groceries on the rise, food shelves across the state report a significant increase in the number of people coming through their doors. With the continuation of SNAP benefits beyond November now in question, food shelves – already struggling to meet demand – are bracing for even more.
SNAP Benefits at Risk Amid Federal Funding Crisis
As the nation’s largest anti-hunger program, nearly 42 million people nationwide rely on the Supplemental Nutrition Assistance Program (SNAP) for help putting food on the table. According to a report from the Center on Budget and Policy Priorities (CBPP), 10% of Vermonters – over 66,000 people – relied on SNAP benefits in 2024. The program primarily serves families with children, seniors, and people with disabilities – the very people most at risk if benefits stop. In Vermont, 51% of SNAP recipients are families with children, and 53% are households that include older adults or people with disabilities.
On October 29, 2025, Vermont announced that it would allocate $6.2 million as a stopgap measure to continue providing SNAP benefits if the federal government withholds funding on November 1. While this provides temporary support, the funding will only extend until November 15 – what happens after that remains uncertain. The state also anticipates a seven-day delay in benefit distribution as it manages the transition.
More demand for food aid + less federal support = a major challenge for our community.
What This Means Locally & Why the Co-op Is Acting
Here in Addison County, our local food shelves – HOPE and CVOEO – are already working overtime to fill the gap. But they can’t do it alone. Here’s what you can do to help:
At checkout: Round up your change to support HOPE and CVOEO. To make a larger donation, simply tell your cashier. The Co-op will match every donation through November.
Join this month’s Empty Bowl Auction and Raffle: This year, we’ve removed the match ceiling, meaning the Co-op will match every dollar of winning bids.
Donate non-perishables during our November 15 Food Drive: The Middlebury Congregational Church will be at the Co-op from 10 a.m.–2 p.m., collecting items to help stock the food shelf at HOPE.
Spread the word: Tell friends, family, and neighbors about both campaigns, and encourage them to contribute.
When the federal safety net weakens, community action becomes even more important. Your change can make a real difference.
Resources for Anyone Who Needs Help
If you or someone you know is facing food insecurity, housing stress, or other basic-needs challenges, here are local organizations ready to help. Click here to download a full resource list.
HOPE (Middlebury): Food shelf plus supports for clothing, prescriptions, and housing assistance. 📞 802-388-3608 | 🌐 hope-vt.org
Vermont 2-1-1: 24/7 line to connect with food, housing, utility, and mental health resources. 📞 Dial 2-1-1 | 🌐 vermont211.org
Final Word
We’re living in a moment when more neighbors than ever need support, and the federal programs many have relied on are under strain and beginning to shrink. Your actions today help make sure no one is left behind. Thank you for helping our Co-op support those who need it most.
On Wednesday, September 10th, member-owners gathered at American Flatbread for the Co-op’s 49th Annual Meeting.
We heard presentations from our General Manager, Greg Prescott, who updated members on the state of the Co-op at the end of Fiscal Year 2024. Members of the board gave presentations about a variety of policy-governance topics, and both Greg and the Board took questions from member-owners.
If you missed the meeting (or even if you didn’t!), keep scrolling to see photos of the event. If you would like a PDF copy of the FY24 Annual Report, you can download it here.
Thanks to everyone who came out! We look forward to seeing you all again next year (and in the aisles)!
