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Business of the Month: Vermont Sun Fitness Centers

Could your wellness routine use a Spring makeover? 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!

 

 

 

 

Spotlight on Klinger’s Bakery

Our Member Deals Spotlight shines brightly this week on Klinger’s Bakery! From March 20 – 26th, member-owners can enjoy 20% off their full line of local fresh-baked artisan bread! Read on to learn more about this Burlington-based bakery and their time-honored baking traditions:

 

Rustic, Healthy, Hearty, Crusty, Chewy, Flavorful…
Just a few words overheard to describe the artisan breads of Klinger’s. Their hearth-baked breads were proudly brought to Vermont in 1993 by the Klingebiel families of Williston, Vermont and Salem, New York.

These flavorful, authentic European-style breads were developed by one of America’s premier artisan bakers. Their bakers have been thoroughly trained in the methods and subtleties of bread baking. The breads are made from starters which are allowed to develop over a thirty-hour period. Visit the bakery and watch their bread crafters at work. Amidst floured tables, you will see them mix the finest ingredients, hand shape loaves, and bake them with care in their French brick oven.

Klinger’s is proud to bring you the rustic, homemade taste of their signature artisan breads. Their goal is to produce breads with character and integrity, to make your mouth water with the aroma of loaves fresh from the oven, and to share the products of their labor with you again and again.

Celebrating Inclusive Trade

Looking for ways to support BIPOC farmers and producers? Woman-owned businesses? LGBTQIA+ businesses? Veteran-owned businesses? Businesses owned by persons with disabilities? Look for the Inclusive Trade logo!

Middlebury Natural Foods Co-op has partnered with the National Co-operative Grocers (NCG) to highlight diversity throughout our supply chain.

“NCG believes supply chains should include a seat at the table for systemically underrepresented populations. Supplier diversity promotes greater innovation, a healthier competitive environment, and more equitably distributed benefits among all community members. NCG is committed to doing our part to create a more just society by cultivating partnerships with businesses owned by people who identify as women, Black, indigenous, people of color (POC), LGBTQIA+, persons with disabilities, and veterans.”

Our Co-op celebrates inclusive trade and features a lineup products from Inclusive Trade businesses. Look for the logo throughout the store, and grab a flyer with a full list of Inclusive Trade products.

Spotlight on Krin’s Bakery

Nestled in the hills of Huntington, VT, Krin’s Bakery has been bringing people together with delicious, handcrafted treats since 2005 – and from February 6-12, Member-Owners can enjoy 20% off Krin’s full line of local confections at the Co-op!

 

 

Krin’s Bakery is run by artisan baker Krin Barberi. A graduate of the Culinary Institute of America, her treats—like chewy cookies, cupcakes piled high with frosting, classic Italian biscotti, and chocolate-dipped coconut macaroons—are made with time-honored recipes and simple, fresh ingredients. Krin’s baked goods are perfect for every occasion—packed in a lunchbox, paired with coffee, or shared at a celebration.

Krin is dedicated to supporting Vermont’s local food system through her work as a baker. She sources ingredients from nearby farms, orchards, and local distributors, recognizing that these partnerships help sustain the small businesses that are vital to the region. Her passion for local food and community stems from her New England upbringing, where food was a way to bring people together. By choosing local whenever possible, Krin ensures that her bakery continues to support and celebrate the community that inspires her work.

 

Featured Co-op Connection Business – Otter Creek Yoga

Carrying the weight of the world in your neck and shoulders? Craving a moment to breathe and reconnect? Otter Creek Yoga, this month’s Co-op Connection featured business, is here to help. Co-op member-owners enjoy their first class free—just let them know you’re a member!

 

For over 20 years, Otter Creek Yoga has been a cornerstone of healing and self-discovery in Addison County. As the area’s first yoga studio, they continue to offer a peaceful space for relaxation and growth. Located in Middlebury’s historic Marbleworks, their bright, serene studio hosts classes throughout the day, evening, and weekends for all levels of experience—no prior yoga experience required.

Their dedicated team of seven certified instructors, led by founder and director Joanna Colwell, teaches a range of yoga styles to fit different needs. If you’re unsure where to start, send them an e-mail or give them a call—they’re happy to help guide you to the right class. Or explore on your own; click here to explore the schedule and class descriptions. 

Otter Creek Yoga is also deeply committed to accessibility and inclusion. Through their Yoga Equity Project,  individuals who are part of the global majority (BIPOC) can access free yoga classes or even receive compensation for attending. This eight-week Gentle Yoga Series, led by Sasha Finnell, fosters an inclusive and nurturing environment designed for comfort, healing, and community.

To learn more or register for the series, reach out to Joanna directly.

Whether you’re new to yoga or a long-time practitioner, Otter Creek Yoga welcomes you to reconnect with yourself and your community.

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Egg Prices Are Up—Here’s What You Need to Know

If you’ve shopped for eggs recently, you’ve probably notice an increase in price. 

The rising cost of eggs is a reflection of a national shortage caused by the devastating impacts of avian influenza, which has drastically reduced egg supplies across the country. While Vermont’s commercial flocks have largely been spared, the increased demand for local eggs has placed unprecedented pressure on producers, driving up their costs. As a result, the price we pay for eggs has risen substantially over a very short period. We want to assure you that we are doing everything we can to navigate this challenging situation with fairness, transparency, and care for both our customers and our local producers.

At the Co-op, we have chosen to subsidize the cost of eggs as much as possible to keep them accessible to everyone in our community. This means that while our prices may still reflect the broader market pressures, we are intentionally absorbing some of the costs to help protect our customers during this time. Our goal is to strike a careful balance between maintaining accessibility and ensuring the sustainability of the local producers we all rely on.

We have a long-standing commitment to paying all of our producers fairly. As egg prices rise, we continue to pay local farmers more—not just to match the market but to ensure they have the financial stability to weather future challenges. Just as we supported farmers after this summer’s floods by purchasing whatever they could sell at whatever the asking price, we are now standing by our egg producers to ensure they can survive and continue to provide us with the food we depend on.

We want to be clear: any price increases you see are not arbitrary. They are the result of market realities beyond our control. Our commitment to you remains the same: to provide high-quality food at a fair and thoughtful price while prioritizing the long-term well-being of our community, our customers, and our farmers.

Being a member of this Co-op means more than just being a shopper—it means being part of a community that stands by its values, even when times are tough–especially when times are tough. We’re not just weathering this challenge – we’re making conscious choices to build a stronger, more resilient food system for the future. We deeply appreciate your understanding, trust, and support as we work through this together.

Spotlight on Bob’s Red Mill

We’re casting our Co-op Spotlight on Bob’s Red Mill this week to shed a little light on this employee-owned business that has been offering stone-milled grains for over 40 years. Member-owners can enjoy 20% off all of Bob’s Red Mill products this week (January 2-8). Read on to learn more about their unique business model and their commitment to using traditional stone milling techniques to deliver healthy high-quality grain products to store shelves.

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At Bob’s Red Mill, they believe that quality can’t be rushed. That’s why they manufacture their products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. Their beautiful stone grinding mills are much like the ones used during early Roman times and unlike the more commonly used high-speed steel rollers, their mills ensure the most nutritious parts of the whole grain remain intact. It was these beautiful antique grinding mills that first inspired founder Bob Moore to start Bob’s Red Mill over 40 years ago.

An Employee-Owned Business

On Bob’s 81st birthday, rather than receiving gifts, he decided to give his greatest gift away – his business! Bob surprised all of his employees by giving them total ownership of Bob’s Red Mill through an employee stock ownership program (ESOP).  Bob didn’t extend this gesture as a means to step away from the company he had created so he could ease into a comfortable retirement. He did so because of his firm belief in putting people before profit, and giving due appreciation to the people who’ve made a company strong. Despite hundreds of lucrative offers to buy his company as he approached “retirement age”, Bob chose the rare path of putting people first and gifted his company to his dedicated, hard-working staff.

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Milling, Testing, Packaging, & Distributing Under One Roof

The folks at Bob’s Red Mill knew from day one that if they wanted to ensure the best products possible and ensure quality every step of the way that they’d have to be able to do it themselves. Their facilities in Milwaukie, Oregon include the 325,000 sq ft headquarters, laboratory, and manufacturing plant, plus a 127,000 sq ft distribution center! Their gluten-free products are produced and tested in their separate gluten-free-only facilities to ensure product safety.

Bob and his wife Charlee at the Bob's Red Mill Headquarters
Bob and his wife Charlee at the Bob’s Red Mill Headquarters

Sourcing the Finest Products From Their Farms to Your Table

At Bob’s Red Mill, the relationship with the final product begins at the source. They maintain personal relationships with farmers across the country and make an effort to visit their farms. Together, they are able to ensure that they’re offering the best product available, while always using best practices.

 

Be sure to check out the Bob’s Red Mill website for more info and don’t miss their extensive collection of recipes!

The Dark Side of the Cashew Industry

Cashews are a pantry favorite, but their production often comes at a steep human and environmental cost. From unethical labor practices to ecological damage, the hidden realities of this popular nut deserve a closer look.

This is a repost from Equal Exchange. You can read the original article here. 

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Why it matters which brand you buy

 

“If cashew importers want to ensure that their supply chains are not tainted with forced labor and abuse, they need to very closely scrutinize where they source their products.”

— Joseph Amon, Director of Human Rights Watch, Health & Human Rights Division

 

According to a 2018 study conducted for the Trade and Development Program of the Belgian government:

 

“… of the total 439,000 tons of cashew nuts that were exported globally in 2016, only 14,000, or three percent were sold under fair trade terms.”

 

Cashews: Healthy nuts, toxic industry 

The popularity of cashew nuts has been steadily growing in recent years. They are valued for their rich, creamy flavor, high nutritious value, and the ease with which they can be substituted into plant-based diets. As the niche of health-conscious consumers widens across the globe, sales of cashews are also rising exponentially. According to Zion Reports, the cashew market is projected to expand about 4.5% annually from 2023 through 2030. Global sales generated almost $8 billion last year and are expected to reach $11 billion by 2030. 

Although the health and nutrition benefits of cashew consumption are increasingly well-known and widely touted, sadly, the darker side of the cashew industry is shrouded in a lack of transparency. The global cashew nut trade is marred by unsafe and exploitative working conditions, poverty-line wages, and ecologically unsustainable supply chains. After Human Rights Watch released its 2011 report entitled, The Rehab Archipelago, an article in Time Magazine covering the industry, began with the question: “First there were blood diamonds from the Congo. Then, blood rubies from Burma. Could blood cashews from Vietnam be next?”

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The human cost of cashew processing 

According to ImpACT International, in a November 2019 article, Cashews are Delicious, but Come with a Human Cost: 

 

“The cashew industry relies on a brutal manufacturing process to bring its products to market, including the forced labour and the exploitation of children. As documented by the International Labour Organisation and Human Rights Watch, the soaring demand for the nut has driven producers to hire cheap labour, including many children, to keep costs down. And in Vietnam, Human Rights Watch documented forced labour among vulnerable members of society, including inmates in prison on drug charges—for whom the grueling work, for little or no pay, is called ‘rehabilitation.’ If they refuse to work or do not meet their daily quota, they are punished with torture or solitary confinement.”

 

The vast majority of the global production of cashew nuts is processed in India and Vietnam. Despite reports of the horrendous working conditions that exist in many of these factories, there has been very little auditing or certification of the plants, and virtually no accountability throughout the industry. 

The cashew plant comes from the same family as poison ivy and poison sumac. The shells contain anacardic acid, a naturally occurring chemical compound that is an extremely toxic chemical. When handled directly, it can cause severe irritation and burns to the skin. For this reason, cashews, unlike other nuts, cannot be sold in their shell. They are removed by hand, and the mostly female workers are rarely supplied with protective gloves, as it slows down work and can increase expenses. The smoke from processing is also toxic and can harm workers’ lungs. 

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Unsustainable and inequitable supply chains 

Half of the world’s cashew nut production is cultivated in West Africa, in some of the world’s poorest and least developed countries. Due to a lack of resources and an unwillingness on the part of investors to build processing plants, only five percent of the cashew nuts grown in West Africa are processed in-country. Without access to manufacturing plants, local communities lose the bulk of the value—higher prices, employment, and economic development opportunities—generated by the global cashew industry. They also lose out on the value-added resulting from the sale of cashew processing by-products, such as cashew apples, cashew nutshell liquid, cardanol, and cashew gum.

Eighty percent of all cashew nuts are processed in just two countries, India and Vietnam. Because India has such a large domestic market for cashews, most of the imported nuts remain in-country. However, as much as 60-70% of the cashews sent to Vietnam for processing are then exported back to Europe and the United States for consumption. Not only are these supply chains opaque, but the carbon footprint and ecological impact of this extra shipping is extremely high. 

 

Cashew nuts are polished one by one and sorted into piles of wholes, halves, and pieces.

 

What can we do?

Ethically-minded citizen-consumers concerned about child labor, worker rights, and environmentally sustainable practices in the food industry, should make a point to learn more about what lies behind these tasty and nutritious nuts. With so much to criticize about the conventional cashew industry, choosing to buy cashew products from Equal Exchange and other Alternative Trade Organizations, is one important action we can all take. These supply chains are transparent and more ecologically sustainable.

Most importantly, the farmers who grow cashews within these systems, such as Gebana Burkina Faso, receive critical benefits, such as technical training and support, higher prices, additional premiums and profit-sharing. With access to their own processing plants, the farmers are able to capture the added value, and their communities benefit from the employment and economic development that the manufacturing generates.

There doesn’t need to be a trade-off between consumer health and worker safety. Organizations do exist that make it part of their mission to build transparent and sustainable supply chains. As citizen-consumers, we can take steps to learn what’s behind the food we purchase and then act accordingly. 

The choice is ours to make.

Interested in Getting More Involved in Your Co-op’s Governance? Run for the Board!

Consider running for the Co-op Board

If you would like to be more involved in the governance of our cooperative, I encourage you to run for a position on the board of directors. As chair of the Board Development Committee, my aim is to share with member-owners how the board works, what we do, and what to  do if you’re interested in running for one of the open board seats this spring. 

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 span a wide range of ages and have varying backgrounds, including farmer, gardener, teacher, professor, cheesemaker, baker and business owner, mediator, attorney, pastor, sales rep, and parents and nonprofit directors. 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 6,000+ 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 our 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. We welcome participation from community members who share a commitment to anti-oppression work.

I am currently in my second year on the board, and I have appreciated how knowledgeable both the manager and the longer serving members are and how generously they share what they know. When I participated in a national training for new board members, 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. Come join us on the board and help support the fine work of this organization!

There are several opportunities to learn more about the board this month: 

  • Co-op members are always welcome to attend board meetings, and it’s a great way to see the board in action and to see if this might be a good fit for you. Prior to the next two meetings we’ll also hold a brief “meet and greet” prior to the meeting, to answer any questions you might have and to talk a bit about what we do. These board meetings are on Wednesday, January 15, and Wednesday, February 19th from 6:00-8:00pm, with the “meet and greet” session starting at 5:30. If you’d like to attend, please contact Board President, Amanda Warren, in advance: board@middlebury.coop.
  • We will be holding a Zoom Q&A session for prospective board members on Tuesday February 11th from 7-8pm. Join several current board members and MNFC’s General Manager, Greg Prescott, to learn about the board’s governing style and ask questions about the board’s responsibilities. RSVP to me at bhofer@middlebury by Sunday, February 9th at 6pm to receive the Zoom link.

We are 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 any of the other board members. 

Barbara is Chair of the Board Development Committee.

Spotlight on Joe’s Kitchen

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 23rd to 29th.

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 23rd to 29th!