Looking for a satisfying slice of pizza, a hearty calzone, or a crisp, refreshing salad? This August, we’re excited to spotlight Green Peppers Restaurant as our Co-op Connection Business of the Month. MNFC member-owners can enjoy a 10% discount on orders year round.
Located in Shaw’s Plaza in Middlebury, Green Peppers has been a fixture in the community for over 40 years. Since opening in 1982, the restaurant has been proudly family-owned and operated by Mark and Donna Perrin. From the beginning, they set out to offer high-quality, affordable meals in a warm and welcoming environment—and that tradition continues today.
While best known for their delicious pizzas, Green Peppers offers a wide-ranging menu full of comfort food favorites. Guests can enjoy hearty pasta dishes like spaghetti and meatballs, lasagna, and chicken parmesan; stacked sandwiches such as Philly steak and black bean burgers; and fresh, customizable salads like the popular buffalo chicken salad. Shareable appetizers round out the menu, and there are gluten-free pizza crusts and vegetarian options to suit different dietary needs. For larger gatherings, their ready-to-order pasta trays—serving 10 to 12 people—are perfect crowd-pleasers, with choices like baked ziti, mac and cheese, and chicken broccoli alfredo.
Green Peppers is more than just a local eatery. Mark Perrin has long been a dedicated community advocate. Over the years, he has served on several local boards, including the Chamber of Commerce, Workforce Investment Board, and Middlebury Business Association. He’s also an active member of the Addison County Hunger Council, working closely with Hunger Free Vermont to address local food insecurity. From 2013 to 2019, Mark brought his commitment to equity to the state level, serving on the Vermont State Board of Education and advocating for fair access to education for all Vermont students.
Whether you’re grabbing a quick lunch, planning a family dinner, or catering a party, Green Peppers offers comforting, quality food with a side of community spirit. They currently offer curbside pickup and takeout only, making it easy and convenient to enjoy your favorites at home or on the go. Don’t forget to show your Co-op Membership Card to receive 10% off your order!
We’re shining our Co-op Spotlight on Stonyfield this week to highlight their commitment to organic dairy, the family farmers that make it possible, and the Earth that sustains us. Member-owners can enjoy 20% off their full line of organic dairy products from July 30- August 5! Read on to learn more about Stonyfield’s history and mission and their commitment to Vermont organic dairy farmers:
History:
While Stonyfield is best known for making yogurt, yogurt wasn’t the way the founders of Stonyfield thought they’d change the world. In 1983, Stonyfield co-founders Samuel Kaymen and Gary Hirshberg were simply trying to help family farms survive, protect the environment, and keep food and food production healthy through their nonprofit organic farming school.
Just to keep things running, the duo started putting their farm’s seven cows to work making yogurt. They knew they were making a healthy food grown with care; what they didn’t expect was how much people would love it.
People went crazy for the yogurt from Samuel and Gary’s little farm school, and the two knew they had found a way to make a real difference. With this yogurt business, the two organic farming teachers could show the whole world that a company could make healthy, delicious food without relying on toxic chemicals that harm the environment and public health.
So, the two went all-in on yogurt and, over 30 years later, the folks at Stonyfield continue to honor the example their founders set. They’re still located in New Hampshire, just 30 miles east of the old farm. And now, their organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres!
They‘ve also pioneered planet-friendly business practices—from offsetting emissions at their production facility to making yogurt cups from plants instead of petroleum to making their own renewable energy, and much more.
The thought and passion that started Stonyfield Organic in the first place have only grown stronger, and they’ve never stopped working for healthy food, healthy people, and a healthy planet.
Commitment to Organic:
Stonyfield’s products are all 100% certified organic – made without the use of toxic persistent pesticides, artificial hormones, antibiotics, and GMOs. Eating organic isn’t just good for you and your family, it’s straight up good for other people and the planet. One of the main goals of organic farming practices is to avoid contamination of our precious soil, rivers, drinking water, and air with toxic persistent chemicals. This also means that organic farmers, farmworkers, and their neighbors aren’t exposed to potentially carcinogenic herbicides. Organic agriculture not only means less dependence on fossil fuels, but it can also actually help reduce climate change. It’s estimated that converting all of America’s cropland to organic would have the same carbon-reducing effect as taking 217 million cars off the road!
There is also compelling evidence to support the notion that organic dairy is more nutritious than its conventional counterpart. Why? Because it comes from cows that are actively grazing on grass, as nature intended. Organically raised cows spend their days outside on pasture so the milk they produce is significantly higher in Omega-3 fatty acids and CLA (conjugated linoleic acid), heart-healthy fats that can help lower bad cholesterol and increase good cholesterol. There is a lot to be learned and said about organic farming, and Stonyfield hopes you will join them in the journey towards healthier, more resilient food systems.
Saving our Region’s Organic Dairy Farms:
In the fall of 2021, Danone, the parent company of Horizon Organic, announced it would stop buying milk from 28 farms in Vermont and a total of 61 in Maine, New Hampshire, and New York. The deadline was originally set for August of 2022, but it was later extended to February 2023. Shortly thereafter, 46 organic family farms in eastern New York received similar notices from their processor Maple Hill Creamery. The 135 termination notices placed a large percentage of the region’s organic dairy farms in financial jeopardy and created an urgent wake-up call for our region. Unless we take swift action, our hard-working family farms – and the promise of a climate-positive, secure food system supported by their organic methods – will face dire consequences.
Stonyfield quickly sprang into action, launching an internal task force of senior company leaders to work alongside various state departments of agriculture, nonprofit organizations, retailers, and institutional food customers to find ways to keep more of these farms alive and in business. Stonyfield ultimately agreed to take on five of those contracts and was active in forming in the Northeast Organic Family Farm Partnership (NOFFP) to help increase commitments from both consumers and retailers to purchase locally-produced organic milk in an effort to maintain a viable market for these farmers. Organic Valley also stepped up in a big way, offering membership to 90 of the farms affected by the contract losses. Stonyfield accepts milk through Organic Valley and directly from farmers as part of its Direct Supply Program. The farmers dropped by Danone will be part of Stonyfield’s Direct Supply Program, and new farmers’ contracts will look the same as the company’s contracts with current farmers.
We are grateful to Stonyfield and others who have stepped up in such a big way to support our region’s organic dairy farms! We’re also grateful to consumers who are committed to supporting our region’s organic dairy farms. Our friends at NOFA-VT said it best: “by purchasing certified organic milk and dairy products, you’re supporting farmers who feed Vermonters, steward our land, and provide a massive cultural and economic value to Vermont’s rural communities.”
This week our Member Deals Spotlight shines on Late July products! All of their products are 20% off for member-owners from July 23-29. Read on to learn more about them:
Late July is named for that sweet spot of summer when life feels simple, pure & good and it’s also their philosophy on snack-making. They believe that the best parties need a few simple things — great friends, good stories and delicious food! At Late July, these three things always come together around a big bowl of delicious tortilla chips. That is why they take so much care in using the highest quality ingredients without sacrificing on taste. They care deeply about using organic and non-GMO ingredients and making chips for everyone at the party.
Their snacks stand out in a crowded snack aisle, not just because of their delicious taste, but also because of their commitment to sourcing the highest quality organic and non-GMO ingredients that are free of toxic persistent pesticides, artificial flavors, colors, and preservatives. You’ll find a variety of gluten-free, vegan, Kosher and nut-free offerings to please every palate.
They hope that you enjoy eating their snacks as much as they enjoy making them!
This Week our Co-Op is shining a Spotlight on local cheesemakers Boston Post Dairy. From July 16th – 22nd, Member Owners will receive an additional 20% off their artisanal cheese offerings.
Nestled in the picturesque town of Enosburg Falls, Vermont, just across from the scenic Missisquoi River and offering views of stunning Jay Peak, lies Boston Post Dairy—a charming, family-run farm rich in history and heart. The dairy gets its name from the historic Boston Post Stagecoach Road, which still runs directly through the property.
Boston Post Dairy is owned and operated by Robert and Gisele Gervais, along with their three daughters—Anne, Theresa, and Susan. Farming has been a lifelong passion for the Gervais family, who began their agricultural journey in 1962. With a family of 15 children, Robert and Gisele built a strong foundation rooted in hard work, tradition, and a love for the land.
In 2007, the Gervais family purchased Boston Post Dairy, expanding their vision to include a cheese-making facility and a quaint retail store. Here, visitors can purchase a variety of artisanal goods made right on the farm, including handcrafted cheeses, goat milk soaps, maple syrup, and fresh bakery items.
Among the cheeses crafted here, their pasteurized goat’s milk feta stands out, aged in brine for over six months to develop a bold, salty tang that intensifies with time. This exceptional cheese earned first place at the 2018 American Cheese Society Awards, a testament to the skill and passion behind every batch.
Another local favorite is Tres Bonne, a goat milk Gouda aged just long enough to give it a smooth, nutty flavor and a creamy texture that makes it easy to love. For those drawn to something softer and richer, the farm’s Brie offers a buttery, mushroomy finish that melts beautifully into baked dishes or pairs effortlessly with sweet or savory bites.
One of the unique features of the farm is the cheese room, designed with viewing windows so guests can observe the fascinating cheese-making process firsthand. During the warmer months, visitors are invited to meet the farm’s friendly goats and chickens, adding a special interactive element to the experience.
Boston Post Dairy is more than just a farm—it’s a testament to family dedication, Vermont heritage, and the simple joys of rural life.
Our Member Deals Spotlight is beaming on Jovial Foods! Member-owners can enjoy 20% off their full line of products July 9 -15
At Jovial Foods, everything begins with family. When Carla and Rodolfo became parents, their daughter’s gluten sensitivity led them on a search for answers that would ultimately impact thousands of families. Both grew up in Italy in homes where food was everything—homemade, meaningful, and rooted in tradition. As professionals in the organic food industry, they knew that the answer might lie in the past.
Jovial and Bionaturae, pasta making in Lucca, Tuscany, Italy.
Their journey led them to einkorn, an ancient grain with a simple genetic makeup, never hybridized and easier to digest. Once they introduced it to their daughter’s diet, her symptoms disappeared. Bread and pasta returned to the table—this time with a wheat they could trust and feel good about. That experience became the seed for Jovial Foods.
Founded in 2010, Jovial remains a small, family-run company with a big purpose: to bring back real, pure ingredients and help others thrive. Einkorn became the centerpiece of that mission, but their vision goes beyond one grain. It’s about food made with care, grown organically, and prepared the traditional way—from stone-milled flour to slow-dried pasta.
Jovial stands out because it’s personal and committed to staying small and values-driven. Their products are made for families dealing with food sensitivities, those looking for nutrient-rich alternatives, and anyone who wants to feel good about what they eat. No glyphosate, no synthetic additives, no shortcuts—just honest food crafted with love.
What started as one family’s journey has grown into a movement. Jovial customers aren’t just buying food; they’re reconnecting with the joy of real ingredients and shared meals. Whether you’re managing gluten sensitivity, exploring ancient grains, or simply seeking better food for your family, Jovial invites you to slow down, cook with intention, and rediscover the joy of eating well.
You may have noticed some unusually bare shelves in early June. That’s because our primary distributor, UNFI, experienced a nationwide communications outage that disrupted deliveries to hundreds of stores across the country.
At the Co-op, we moved quickly—sourcing from alternate vendors, coordinating with the National Co+op Grocers (NCG) network, and leaning into our strong relationships with local distributors. Thanks to these efforts, and the unwavering support of our staff and community, we were able to keep things running, even as stores across the country faced widespread shortages.
We also want you to know: we did not raise prices on any products during this time, even when our own costs increased due to emergency sourcing. That’s part of our commitment to transparency, fairness, and putting people before profit.
Our Staff Made It Happen
While systems were down and deliveries were delayed, our staff showed up in every way that mattered. They took this crisis in stride, got creative about keeping shelves stocked, sourced alternative products on short notice, and kept things moving with a remarkable sense of calm and good humor.
Their flexibility, upbeat attitudes, and problem-solving under pressure were truly inspiring—and a reminder of just how much heart powers this place every day. We’re deeply grateful for their hard work.
Distributors Who Stepped Up
We couldn’t have done it alone. These partners played a vital role in helping us keep shelves stocked during the outage:
Equal Exchange – While we typically purchase through UNFI, we were able to work directly with Equal Exchange to keep our bulk and produce sections supplied.
Rainforest Distribution – This NYC-based distributor supported us across multiple departments, reliably fulfilling full orders at a time when many others were struggling.
Four Seasons Produce – A key partner in keeping our produce section looking strong. They even added an extra delivery on a non-standard day to help us out.
Black River Produce – Provided critical support in keeping our dairy, deli, and cheese cases stocked.
Chex Finer Foods – Helped us meet general grocery needs during the disruption, stepping in with consistency and flexibility.
Farrell Distributing – Ensured we had a reliable supply of beverages and bottled water.
Baker Distributing – Came through with much-needed water products, especially seltzer and gallon jugs, which were hard to source elsewhere.
KeHE – Added extra trucks to accommodate larger order sizes and helped fill critical gaps.
Thank You
To our customers: thank you for your patience, kindness, and support while we navigated this disruption. From understanding questions to words of encouragement at the registers, your trust in us meant the world.
While global supply chains shape much of the modern food system, this experience reminded us that local relationships are at the heart of our resilience. Because of our staff, our vendors, and you, we were able to weather this storm better than many other stores around the country.
Thank you for being part of this community—and for supporting your Co-op.
We’re shining a bright spotlight on our Co-op Connection Business of the Month — 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 on 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 through their easy online booking system.
We’re casting our Member Deals 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 Valatie, NY. From July 2nd – 8th, member-owners can enjoy 20% off their delicious dried fruits, nuts, and other healthy snacks! Read on to learn more about this fantastic small business and its commitment to responsible practices throughout the supply chain:
Tierra Farm is a Certified Organic manufacturer and distributor of nuts and dried fruits located in the Finger Lakes Region of 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 its 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, and covering nuts and fruits in fair-trade chocolate. 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 produces 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 delivery boxes are made from recycled cardboard and our individual product packaging is always made with recyclable materials and/or compostable packaging whenever possible. Tierra Farm proudly features more than 100 products in plastic-free, home-compostable packaging.
Tierra Farm is also committed to community. They recognize that there’s a whole big world outside their doors and they want to help make it as beautiful as possible. With this in mind, they embrace opportunities to s
upport local charities and help them continue to do great work in service to others.
Recently selected one of America’s Fastest-Growing Private Companies by Inc. 5000, Tierra Farm remains committed to its team members. Every single Tierra Farm employee makes a living wage of at least $20 per hour and enjoys a comprehensive health benefits program, as well as a retirement plan and onsite lunch. In August of 2019, Tierra Farm became a Certified B Corporation, one of only 3,000 companies worldwide to earn this distinction.
The story of Vermont Farmstead Cheese Company (VFCC) began with a shared vision: to preserve a cherished dairy farm in South Woodstock, Vermont, and to keep alive the rich tradition of artisan cheesemaking. Thanks to the dedication and generosity of its community, that vision became reality—a thriving creamery known for quality, creativity, and care.
Vermont Farmstead is embarking on an exciting new chapter. The company has officially acquired Grafton Village Cheese Company (GVCC), a historic and beloved name in Vermont cheesemaking.
This strategic acquisition represents a significant milestone. By uniting the heritage, expertise, and resources of VFCC and GVCC, the company is not only expanding its footprint but also reinforcing its ability to deliver exceptional cheeses rooted in craftsmanship and tradition. The goal: to elevate Vermont cheesemaking by blending time-honored techniques with thoughtful innovation, while supporting the talented individuals who bring these cheeses to life.
More than a business move, this acquisition reflects VFCC’s enduring commitment to excellence, sustainability, and community. The company will continue producing its award-winning cheeses with even greater consistency and capacity for innovation. Cheesemaking operations will remain active at both the Grafton facility and the VFCC creamery in South Woodstock, ensuring product availability, operational efficiency, and continuity in quality.
At the heart of both brands are the cheesemakers, and VFCC is investing in them—providing tools, training, and support to help them thrive and push boundaries in artisanal cheese production.
With increased scale and improved distribution, the company is poised for long-term success—without ever compromising its core values. GVCC, a cornerstone of Vermont’s dairy legacy, will continue to be honored and preserved under VFCC’s stewardship. While each brand will retain its unique identity, together they form a dynamic, resilient enterprise grounded in authenticity, craftsmanship, and community spirit.
Since releasing its first cheese in 2011, VFCC has made steady strides—acquiring Castleton Crackers in 2013, launching a vibrant retail space in Artisans Park, and now, bringing GVCC into the fold. Every step has been fueled by the company’s mission: to make high-quality, artisanal cheese more accessible while caring for the land, the animals, and the people behind the process.
VFCC’s award-winning cheeses—recognized by competitions such as the New York International Cheese Competition—are a testament to the dedication of its team. Most recently, the company was honored as Vermont Cheddar Creamery of the Year, underscoring its continued commitment to excellence.
As VFCC looks ahead, it remains firmly rooted in its support for local dairy farmers, its celebration of skilled cheesemakers, and its connection to the community that has championed its growth from the start.
Vermont Farmstead Cheese Company invites everyone to experience what’s next—because the best cheese is always made with care and shared with joy.
Butterworks Farm is in the Member Deals Spotlight this week, and all of their local, organic, 100% grass-fed dairy products are 20% off for member-owners from January 19th through the 25th. It’s a great opportunity to enjoy delicious, high-quality dairy while supporting a Vermont farm with deep roots in sustainable agriculture and family tradition.
The story of Butterworks began over 46 years ago when Jack and Anne Lazor moved to Westfield, Vermont, fresh from college. With degrees in Agricultural History and Anthropology and a shared dream of living close to the land, they began building a farmstead and a life together. By 1979, they were selling yogurt, cottage cheese, and raw milk to a growing group of devoted local customers. As their operation expanded, so did their influence in the world of organic agriculture. Jack became a well-known voice in the movement—teaching courses at the University of Vermont, speaking at conferences, advocating for organic practices, and writing The Organic Grain Grower, a highly regarded guide for small-scale farmers.
Jack and Anne approached farming as lifelong students, constantly researching and refining their methods to prioritize environmental stewardship. Their goal was always bigger than the farm—it was about contributing to a food system that builds soil, sequesters carbon, conserves water, and supports biodiversity.
In 2010, Jack was diagnosed with prostate cancer, later requiring dialysis for kidney failure. During this incredibly challenging time, Anne became both Jack’s caregiver and the steady hand that kept the farm running. After Jack’s passing in 2020, their daughter Christine, who grew up on the farm, stepped in to continue the family’s legacy. With her own family now involved, Christine remains committed to the land, the animals, and the values that have guided Butterworks from the start.
The cows at Butterworks Farm are Jerseys—gentle, spirited, and well-suited to thrive on a diet of nothing but grass. Each cow has her own name and a familiar place in the barn. They graze on rotational pastures throughout the growing season and eat sweet hay from the winter solar barn during the colder months. The decision to go fully grass-fed was a gradual process. For years, Butterworks grew all their own feed, including grains like oats, wheat, and corn. But as soil fertility improved, so did the quality of their pastures, and by 2016 they had transitioned to a 100% grass-fed model.
This shift wasn’t just about diet—it was about farming in a way that reduces tillage, enhances soil structure, and draws carbon out of the atmosphere. As Jack once wrote in a Butterworks Farm blog post: “More grass means more fibrous root systems in the soil. Less grain means less tillage and better soil health. Less tillage means less burning of fossil fuels and less disturbance to the delicate balance of microorganisms in our soils.” For him, building soil carbon was central to the farm’s mission and a key part of the global response to climate change.
In recognition of their decades of work, Jack and Anne were honored with NOFA’s Lifetime Achievement Award in 2019 and became the first organic farmers inducted into the Vermont Agricultural Hall of Fame. Jack was posthumously featured in Vermont Public’s Soul of the Soil series in 2022, highlighting his lifelong efforts to farm in harmony with the earth.
Butterworks Farm stands today as a testament to what’s possible when farming is approached with vision, humility, and care for future generations. With three generations now working the land, their story continues—rooted in tradition, inspired by nature, and sustained by love.
