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Wellness Wonders: Adaptogens

There is no doubt that this past year has paid a stressful toll. We’ve been put through the wringer of school and childcare closings, furloughs, lost jobs, worries about our own health and safety, worries about the health and safety of our loved ones, and a disconnection from our normal social supports. These stressful life events cause physiological stress responses in our bodies, making it an especially crucial time to double down on self-care. This is why we’re choosing to shine a Wellness Wonders spotlight on adaptogens! 

What is an adaptogen?

According to our friends at Moutain Rose Herbs, Adaptogens are invaluable allies for coping with the normal day-to-day aggravations of life: work pressures, family responsibilities, financial worries, seasonal mood slumps, over-reliance on caffeine, and so on. When our nervous system is in overdrive, our bodies may experience aches and pains, melancholy, heightened anxiety, sleeplessness, difficulty with focus, suppressed immune response, and other similar stress responses. Adaptogens are a category of herbs and mushrooms that can help us find relaxation and calm to enjoy normal and healthful cycles of activity and rest.

Rhodiola

Although this classification is a bit loosely defined, there are a few generally recognized qualities that characterize specific herbs and mushrooms as adaptogens. They can help restore overall balance and strengthen the functioning of the body as a whole without impacting the balance of any individual organ or bodily system. Adaptogens facilitate these changes through a wide range of actions and plant energetics, rather than through one specific action. Adaptogens may help improve focus, support normal immune system functioning, or exercise some other broad-spectrum normalizing influence on unbalanced physiological processes.

Dried astragalus root

By definition, the active properties of an adaptogen must be safe, non-toxic, and non-habit-forming, even when taken over a long period of time. When taken daily as a tea or extract, these herbs can help improve mental functioning and allow our bodies to adapt more easily to stressful situations by curtailing an overactive adrenal response. However, adaptogens should not be used to push us beyond our limits and cannot replace the benefits of good, restful sleep and proper nutrition. These plant allies better support our wellness when taken to address a specific need or when used as gentle long-term tonics.

Eleuthero

What kinds of adaptogens are available in our Wellness Department?

Your Co-op carries a wide variety of adaptogenic herbs and mushrooms reputably sourced from Vermont and beyond. Here is some information on four of the most popular adaptogens available at the Co-op:

  • Ashwagandha – Withania somnifera is a perennial shrub in the nightshade family. It has been used for thousands of years throughout Asia and still holds an important place in herbal formulations today. In Ayurveda, ashwagandha root is highly valued as an adaptogenic tonic to help cope with stress and support overall cognitive health. Ayurveda practitioners believe that it is a helpful sleep aid and is often used to balance various conditions that arise from ‘vata dosha’ imbalances. It is believed to encourage youth and vitality. It is considered a grounding and nourishing herb and supportive to female well-being. Bitter, sweet, astringent in flavor and energetically warming (mildly, this well-loved root can be decocted, integrated into herbal tea blends, and tinctured.
  • Astragalus – Astragalus membranaceus is a sun-loving perennial in the Fabaceae family native to China, Mongolia, and North Korea. Astragalus root was historically used in Traditional Chinese Medicine as a Qi tonic and was often found in classical herbal formulas dating all the way back to the first century AD. Astragalus is reported to support immune health and is used in Traditional Chinese Medicine to help increase energy and resistance to stress. The dried root can be tinctured, decocted as astragalus tea, and simmered into soups, stews, and broths.
  • Eleuthero – Eleutherococcus senticosus, also known as Siberian Ginseng, has been part of the herbal repertoire in Chinese medicine for thousands of years due to its purported ability to support mental clarity and emotional stamina during stressful situations, boost physical endurance, help with sleeplessness, and (according to Ayurvedic medicine) support healthy immune system functioning. Eleuthero root is often prepared as a tea or extract.
  • Rhodiola– Known for its ability to support healthy stress response and optimal adrenal functioning, Rhodiola rosea is one of 90 rhodiola species utilized for thousands of years throughout Europe and Asia. In fact, rhodiola’s medicinal use dates back to the time of the Greek physician, Dioscorides, who documented its use in 77 C.E. Rhodiola was employed in Russia to boost the stamina of Olympic athletes and was even taken by cosmonauts to support physical and mental performance. The floral-scented, purple-hued root is typically steeped into a tea, blended into herbal infusions, and tinctured.
Sampling of adaptogens available at the Co-op

 

Which adaptogens are right for you?

Choosing the adaptogen that works best for you in the right form and dose requires a bit of trial and error, as the needs of our bodies and the way that stress manifests itself within each of us are as unique as our fingerprints. It’s best to first consult with your physician about incorporating adaptogens into your routine and our Wellness team is always on hand to help you along the way! 

 

Spotlight on Lucas Family Farms

Our Member Deals Spotlight shines brightly this week on Lucas Family Farms! Member-owners can enjoy a 20% discount on all of Lucas Family Farm’s local, grass-fed meats and pasture-raised eggs from July 8th – 14th. Read on to learn more about this regenerative ranch, their deep commitment to environmental stewardship, and the family that brings it to life:

 

Lucas Family Farms is a family-run ranch in Orwell, VT, that produces 100% grass-fed, grass-finished beef and lamb, as well as non-GMO, pasture-raised eggs. The farm is owned and operated by Josh and Janelle Lucas and their three children, who are all active participants in the day-to-day workings of the farm.

The Lucas Family

 

Raising livestock on their farm is part of a much broader goal that extends beyond producing high-quality food; their livestock offer a means of regenerating their soils, increasing the soil’s ability to retain water, provide nutrients, support biodiversity, and sequester carbon, ultimately offering critical ecosystem services that benefit us all. The Lucas Family practices a type of grazing known as Management Intensive Grazing (MiG) which is a flexible approach to rotational grazing where paddock size, stocking density, and length of grazing period are adjusted to balance forage supply with animal nutrient demand through the grazing season. Practicing MiG has the potential to produce productive, high-quality forage while maintaining or improving soil health factors such as soil organic matter levels, nutrient cycling, and carbon sequestration.

 
The happy cows at Lucas Family Farms enjoying lush pasture with the Lucas family homestead in the background
 

Livestock have been implicated in many injurious processes including land degradation, excess water use, nutrient excretion, fossil fuel use, and emission of greenhouse gases. However, when livestock are raised on their natural diets of grasses and other diverse forage, they have great potential to positively impact human health and the health of our environment. According to the Savory Institute, raising cattle on pasture for their entire lives can offer benefits ranging from increased animal welfare, preservation of ecosystem services, promotion of deep-rooted perennials on croplands, and recycling of plant nutrients. Properly managed grass-fed cattle are capable of regenerating land by restoring soil microbial diversity and increasing soil organic matter, making land more resilient to flooding and drought. This practice can also boost nutrient content, resulting in more heart-healthy omega-3 fatty acids, more antioxidants, and more conjugated linoleic acid (CLA), a type of fat that’s been shown to reduce heart disease and cancer risk. And because grasses trap atmospheric carbon dioxide, the grass-fed system is a critical tool for sinking carbon and combating climate change. 

 
The girls pitch in with setting and moving paddock fencing as part of the family’s Management Intensive Grazing (MiG) program

 

The pasture-raised eggs produced by Lucas Family Farms offer similar nutritional benefits. According to a 2010 study from Pennsylvania State University, researchers found that one pasture-raised egg contains twice as much vitamin E and long-chain omega-3 fats, more than double the total omega-3 fatty acids, and less than half the ratio of omega-6 to omega-3 fatty acids. Vitamin A concentration is also 38% higher in the eggs of pastured hens compared to commercial hens’ eggs. 

 

Happy pastured hens at Lucas Family Farms

 

From an animal welfare point of view, pastured hens also have significant advantages, due to the fact that they are allowed to roam freely on fresh pasture where they’re free to forage, run, perch, bathe, and socialize as much or as little as they choose. It’s important to note that chickens are omnivores and their optimal diet includes plants, insects, seeds, and even small animals like mice and frogs. Luckily, pastured hens have easy access to all of these foodstuffs, and they’re fresher and more nutritious than anything that can be purchased at the feed store.

 
Hens and cows enjoying adjacent pasture at Lucas Family Farms

Rebuild Better Together!

On Saturday, July 3rd, your Co-op is joining co-operatives and credit unions around the world in celebrating International Co-ops Day.  This year’s theme, Rebuild Better Together, highlights the resilience of co-ops during the pandemic and the role they are playing in helping our communities rebuild in a more inclusive and sustainable way. International Co-ops Day has been celebrated annually since 1923, and the theme this year was chosen by the ICA and the United Nations to raise awareness of how co-ops have helped their communities weather the pandemic and are contributing to efforts to rebuild the economy. 

“Across our region, food co-ops have worked to keep their communities safe while ensuring access to healthy, local food,” said Erbin Crowell, Executive Director of the Neighboring Food Co-op Association (NFCA).  “And as we work to build back better, we know that our co-ops will be taking the lead in working together to ensure a more healthy, just, and sustainable future for everyone.” The NFCA is a regional federation of more than 40 food co-ops and startups, locally owned by more than 163,000 members and employing over 2,340 people. 

During the pandemic, co-ops have been leaders in working to ensure that shoppers could access healthy food while remaining safe, including online ordering, curbside pick-up, and special shopping hours for at-risk consumers.  At the same time, they remained committed to local producers, selling more than $100 million in local products annually – or over 25% of store sales, on average.  Thanks to your local purchases, your Co-op is proud to have sold over $6.5 million in Vermont products, representing 34% of total store sales. Last year, more than 12,000 people joined their Neighboring Food Co-ops throughout the region, reflecting a growing interest in food security, community ownership, and economic inclusion. Member-ownership at your Co-op reflected this positive trend, as just shy of 5,500 local households became member-owners or maintained member-ownership in your Co-op by the end of the fiscal year.

Our curbside pickup team worked hard to create systems and fulfill orders to allow community members to minimize their exposure during the pandemic.

The challenges of the past year illuminated the value of resilient local and regional food systems and laid bare the weaknesses inherent in a centralized, industrialized model. Pre-pandemic, Americans were made to believe that a consolidated, vertically integrated food system aimed at increasing profits through efficiency and low wages was the only way to affordably feed ourselves. But images in the news of farmers destroying crops, dumping milk, and euthanizing livestock while a record number of Americans lined up at food banks and applied for food assistance programs in order to feed their families forced us to awaken to the reality that this system is fatally flawed. The pandemic-related disruptions to our national food supply forced many of us to rethink how we feed ourselves. In the process, we became more acutely aware of where our food is coming from and gained a renewed sense of appreciation for the hands that feed us.

Store shelves at the Co-op were abundantly stocked with local foods from the 400+ local farmers and producers that we partner with, while shelves at large chain grocery stores remained empty. We were even able to forge many new partnerships with local farmers and producers to fill voids caused by national supply chain disruptions. This awakening has instilled a more deeply vested interest in figuring out how we can prepare for greater food security on a state and regional scale and food co-ops are well-positioned to play a pivotal role.

Grocery Manager Jen worked hard to secure plenty of toilet paper to keep our shelves stocked during the national TP shortage

Structural changes in our economy have also brought renewed attention to the co-operative model. As member-owned, democratically-operated entities, co-operatives offer an alternative to traditional shareholder- or proprietor-owned business structures allowing co-ops to make unique contributions to economical activity, community vitality, and worker well-being. The very structure of a cooperative requires that it be responsive to the needs of its member-owners and, in turn, to the local community. The nature of cooperatives is inherently both locally based and participatory, embodying a direct connection between member needs and the services provided. Because of this, cooperatives are able to contribute directly to community vitality and stability, modeling equitable and inclusive economic practices. 

  • For every $1,000 spent at a food co-op, $1,604 is invested back into the local economy.
  • Food co-ops create 9.3 jobs per $1 million in sales, compared to 5.8 at traditional grocery stores.
  • Food co-operatives pay about 7% more than traditional grocery stores for the same work. Our co-op was proud to increase our starting wage to $15 per hour this year.
  • Compared to conventional grocery stores, food co-ops recycle nearly double the volume of plastics and food waste.
  • Local products make up an average of 21% of food Co-op sales (and represent 34% of sales at your co-op!), compared to the national grocery store average of 1.8%.
  • In 2020, your Co-op donated $127,289 to local nonprofits and in-kind food donations to our local food shelves.

 

“In the last year, we have witnessed how the co-operative model has been working towards the well-being of people and respect for the planet, underscoring what the co-operative movement stands for,” says Bruno Roelants, Director General of the International Co-operative Alliance (ICA).  “We will indeed rebuild better together, and I’m confident that we will see many stories of how the co-operative movement can help communities become stronger in the post-pandemic world.”

Your Co-op General Manager, Glenn Lower shares that “we are so proud of how well this Co-op served our community over the past year; a year filled with more challenges than ever before in our Co-op’s history. The Co-op truly exemplified what an essential business can be by providing healthy food for the community, an economic outlet for Vermont producers, and good jobs for our committed staff. Through our solidarity, we demonstrate every day how we are stronger together and how we can have a positive impact on our world.”

As part of Co-ops Day celebrations, food co-ops across the Northeast are demonstrating their commitment to their communities and to building more inclusive economies as we work to rebuild in the wake of the COVID-19 pandemic.  Celebrated internationally on the first Saturday in July, Co-ops Day in the United States coincides with Independence Day, offering a unique opportunity to focus on the democratic values of the co-operative business model. Based on the principle of one member one vote, co-ops reflect American ideals of democracy, self-help, self-responsibility, and social responsibility. And because co-operatives are focused on meeting member needs rather than maximizing profit, they are focused on goals identified by their members, including social, economic, and environmental sustainability.

To explore the ways that food co-ops are helping to rebuild better together by strengthening communities, keeping it local, making good food affordable and accessible, building a more racially just food system, and responding to the climate crisis, be sure to see the latest Food Co-op Impact Report complied by National Co-op Grocers (NCG).

Spotlight on Butterworks Farm

Butterworks Farm is basking in the glow of the Member Deals Spotlight this week and all of their local, organic, grass-fed dairy products are 20% off for member-owners from July 1st – July 7th. Read on to learn more about this local farm worked by three generations of the Lazor Family over 46 years to bring you high-quality products with a deep emphasis on regenerative practices that promote soil building, carbon sequestration, water retention, and biodiversity:

Over forty-six years ago, Jack and Anne Lazor came to Westfield, VT fresh out of college with degrees in Agricultural History (Jack) and Anthropology (Anne) and a desire to live “happily ever after as a couple of back-to-the-landers.” By 1979, the couple was selling yogurt, cottage cheese, and raw milk locally to a growing fan base. Over the next several decades, Jack and Anne continued to blaze new trail as leaders in organic farming, laying a firm foundation for the robust local food system whose fruits we’re lucky to enjoy today.

Along the way, Jack managed to find time to teach classes in organic agriculture at the University of Vermont, give frequent inspirational keynote addresses at organic farming conferences, fervently advocate for the adoption of organic practices, particularly within the dairy sector, and write a book called “The Organic Grain Grower” which Mother Earth News dubbed “the best resource we’ve seen for small-scale grain growers everywhere.” Jack was known for being an avid perpetual student as he and Anne exhaustively researched ways to farm with environmental stewardship at the forefront. 

In 2010, Jack was diagnosed with prostate cancer and spent seven years on dialysis for cancer-related kidney failure. Over that period of time, Anne kept Jack and the farm running, serving as Jack’s home dialysis technician and a caring presence for the entire Butterworks team. After a long and courageous fight, Jack lost his battle with cancer in November of 2020. Jack and Anne’s daughter Christine Lazor grew up at Butterworks Farm and now has a family of her own. A deep love for the team, the farm, the animals, the products, and the mountains keep her inspired as she and her family carry on the rich farming traditions that her parents began.

Jack & Anne Lazor

Anne and Jack Lazor were awarded NOFA’s Lifetime Achievement Award in 2019 and were the first organic farmers to be inducted into the Vermont Agriculture Hall of Fame. NOFA-VT was also proud to launch a soil health cohort program this year to honor the legacy and wisdom of Jack Lazor. This cohort will promote farmer-to-farmer education and relationship building in an effort to address both short-term mitigation strategies around soil health as well as long-term systems change. This cohort will prioritize farmers who are, or wish to become great educators and will continue to share what they learn with other farmers through mentorship or by hosting workshops in the future. In this way, the funds will continue to pay it forward and honor Jack’s legacy for years to come. Several Addison County farmers including Chad & Morgan Beckwith of Ice House Farm were honored as part of the inaugural class of soil stewards. To see the full list, click here.

 

The lucky cows of Butterworks Farm are a herd of very friendly and sometimes precocious Jerseys. Each has her own name and stanchion in the barn during milking. Jerseys were chosen for their ability to produce exceptional milk on a 100% grass-fed diet. High fiber and mineral-rich grasses, legumes, and forages are always available to the cows in the lush, rotationally grazed pastures of summer and the sweet hay in the winter solar barn.

Their farming methods have evolved over the years. For the first forty years, they were grain growers and hay producers. Cereal crops such as oats, wheat, and barley, along with row crops like corn and soy fit neatly into their crop rotations with grasses and legumes. From the straw for the animals’ bedding to the grain the cows ate, everything was grown on the farm. Over the years, as their soil health and fertility increased, the quality of their forages improved until they realized that they could likely reduce the amount of grain that was being fed to the cows. By 2016, they had phased out grains completely and became a 100% grass-fed dairy, rotating the cows on fresh pasture every twelve hours.  

 

Jack shared in a Butterwork’s Farm blog post that, “our transition to 100% grass-fed is well worth it.  Despite the fact that we will need more land and sharpened management skills to do this, we are very happy to promote more grass and less grain (and subsequently less tillage) on the land that we steward.  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. Our primary goal in farming is to take more carbon dioxide from the atmosphere and through photosynthesis, lock it up in the Earth’s crust as humus and organic matter.  Higher carbon levels in the soil are the number one weapon that we as humans have to reduce and eliminate the effects of a changing climate.”

Wellness Wonders: Adaptogens

There is no doubt that this past year has paid a stressful toll. We’ve been put through the wringer of school and childcare closings, furloughs, lost jobs, worries about our own health and safety, worries about the health and safety of our loved ones, and a disconnection from our normal social supports. These stressful life events cause physiological stress responses in our bodies, making it an especially crucial time to double down on self-care. This is why we’re choosing to shine a Wellness Wonders spotlight on adaptogens! 

What is an adaptogen?

According to our friends at Moutain Rose Herbs, Adaptogens are invaluable allies for coping with the normal day-to-day aggravations of life: work pressures, family responsibilities, financial worries, seasonal mood slumps, over-reliance on caffeine, and so on. When our nervous system is in overdrive, our bodies may experience aches and pains, melancholy, heightened anxiety, sleeplessness, difficulty with focus, suppressed immune response, and other similar stress responses. Adaptogens are a category of herbs and mushrooms that can help us find relaxation and calm to enjoy normal and healthful cycles of activity and rest.

Rhodiola

Although this classification is a bit loosely defined, there are a few generally recognized qualities that characterize specific herbs and mushrooms as adaptogens. They can help restore overall balance and strengthen the functioning of the body as a whole without impacting the balance of any individual organ or bodily system. Adaptogens facilitate these changes through a wide range of actions and plant energetics, rather than through one specific action. Adaptogens may help improve focus, support normal immune system functioning, or exercise some other broad-spectrum normalizing influence on unbalanced physiological processes.

Dried astragalus root

By definition, the active properties of an adaptogen must be safe, non-toxic, and non-habit-forming, even when taken over a long period of time. When taken daily as a tea or extract, these herbs can help improve mental functioning and allow our bodies to adapt more easily to stressful situations by curtailing an overactive adrenal response. However, adaptogens should not be used to push us beyond our limits and cannot replace the benefits of good, restful sleep and proper nutrition. These plant allies better support our wellness when taken to address a specific need or when used as gentle long-term tonics.

Eleuthero

What kinds of adaptogens are available in our Wellness Department?

Your Co-op carries a wide variety of adaptogenic herbs and mushrooms reputably sourced from Vermont and beyond. Here is some information on four of the most popular adaptogens available at the Co-op:

  • Ashwagandha – Withania somnifera is a perennial shrub in the nightshade family. It has been used for thousands of years throughout Asia and still holds an important place in herbal formulations today. In Ayurveda, ashwagandha root is highly valued as an adaptogenic tonic to help cope with stress and support overall cognitive health. Ayurveda practitioners believe that it is a helpful sleep aid and is often used to balance various conditions that arise from ‘vata dosha’ imbalances. It is believed to encourage youth and vitality. It is considered a grounding and nourishing herb and supportive to female well-being. Bitter, sweet, astringent in flavor and energetically warming (mildly, this well-loved root can be decocted, integrated into herbal tea blends, and tinctured.
  • Astragalus – Astragalus membranaceus is a sun-loving perennial in the Fabaceae family native to China, Mongolia, and North Korea. Astragalus root was historically used in Traditional Chinese Medicine as a Qi tonic and was often found in classical herbal formulas dating all the way back to the first century AD. Astragalus is reported to support immune health and is used in Traditional Chinese Medicine to help increase energy and resistance to stress. The dried root can be tinctured, decocted as astragalus tea, and simmered into soups, stews, and broths.
  • Eleuthero – Eleutherococcus senticosus, also known as Siberian Ginseng, has been part of the herbal repertoire in Chinese medicine for thousands of years due to its purported ability to support mental clarity and emotional stamina during stressful situations, boost physical endurance, help with sleeplessness, and (according to Ayurvedic medicine) support healthy immune system functioning. Eleuthero root is often prepared as a tea or extract.
  • Rhodiola– Known for its ability to support healthy stress response and optimal adrenal functioning, Rhodiola rosea is one of 90 rhodiola species utilized for thousands of years throughout Europe and Asia. In fact, rhodiola’s medicinal use dates back to the time of the Greek physician, Dioscorides, who documented its use in 77 C.E. Rhodiola was employed in Russia to boost the stamina of Olympic athletes and was even taken by cosmonauts to support physical and mental performance. The floral-scented, purple-hued root is typically steeped into a tea, blended into herbal infusions, and tinctured.
Sampling of adaptogens available at the Co-op

 

Which adaptogens are right for you?

Choosing the adaptogen that works best for you in the right form and dose requires a bit of trial and error, as the needs of our bodies and the way that stress manifests itself within each of us are as unique as our fingerprints. It’s best to first consult with your physician about incorporating adaptogens into your routine and our Wellness team is always on hand to help you along the way! 

 

Talking with Megan Brakelely at The Knoll at Middlebury College.

Walking the TAM from either direction to The Knoll at Middlebury College is an other-worldly experience. From one direction the path meanders along open fields and through a little magical forest filled with fairies. From the other side, the path winds alongside another type of current (pun intended) day magic – large flat square objects that follow the sun transforming sunlight into electricity to support the renewable power portfolio of Middlebury College.  Once upon The Knoll the Labyrinth and Dalai Lama rock beckon the visitor to slow down and just be, surrounded by the vast perennial, vegetable, and flower beds. 

The Knoll is tended by Middlebury College students under the guidance of Megan Brakeley and other Middlebury staff.  Megan brings a great vibe and deep experience with farming to her tending of The Knoll similar to her predecessor Jay Leshinsky balancing and harmonizing the needs of non-human living beings with human living beings.  Megan graduated from Middlebury College in 2006 with a degree in Spanish and a minor in Environmental Studies. After seven years of learning from her students and the land through teaching and farming after graduation, Megan pursued a Masters of Environmental Management from the Yale School of the Environment.

I’ve known Megan since her days in the Center for Community Engagement at Middlebury, and have been witness to what she calls one of her superpowers, “navigating and advocating for different kinds of spaces.”   Whether you are a silphium (The Land Institute’s perennial sunflower) in need of some ground to call home, a student finding your “place” at Middlebury, or you are seeking an organizer with deep knowledge of sustainable farming who is calm and centered (Megan is on the Organizing Squad VT Releaf Collectively) you will not regret knowing Megan. 

As a mentor for students and a mentee of many others as she expands her connection to the BIPOC farming community in Vermont, she feels fortunate that Jay worked alongside her as she transitioned to running The Knoll. Megan brings a great laugh, a huge smile, and a deep knowing that is instantly comforting.  While many of us at the Coop know Jay from his many years on our Board of Directors, serving as president, Megan has been grateful for his stewardship at The Knoll.  The Knoll was founded by students just a couple of years ahead of Megan at Middlebury who also benefited from Jay’s wisdom.  “Jay is someone who holds experiences and lets them soften him.  He has a gentleness with others, is always curious, generous, generative, and creates space for others,” Megan reflected. Jay and Megan shared stories and tea during early morning meetings at the Wilson Cafe on campus during the transition. Jay shared the origin story of the Knoll with Megan at that time, which emerged from many voices and many hands to come into the shape it is today.

One of the things Megan brings to her work, and to these uncertain and even chaotic times, is curiosity about leadership.  What does it look like to support sustainable farming practices in Vermont – in the BIPOC community beyond her Middlebury College work?  How are these spaces held, how are they re-claimed?  Megan is stepping into her own as a leader, accomplice, and amplifier as she considers the current state of the world and her place in it.  She works for the shift believing in the work required to change the dominant power structures to create access, equity, and inclusion. “Leadership, representation, fresh ideas, and familiarity with reimagining and thinking outside existing hegemonies matters,” Megan observes. “What does it mean to ‘center voices’ in a holistic way where we also acknowledge past harm, work toward making amends, and do the real reparative work to actively resource the people who can transform and guide this work?”  These are ideas and actions the Board’s recently formed Justice, Equity, Diversity, and Inclusion (JEDI) committee is addressing.

And, how does all that relate to growing food in the role of the educator? Megan brings her questions and her insights “growing food means becoming intimate with multiple intelligences, seeds, dirt, weather, tending.  How can we as a community feed and nourish each other? What does it mean to be free and in service to each other and the land?”   

Recent good news is that the summer intern program will be back this summer at The Knoll where students collectively work the land taking the blank garden spaces and choosing as a group the story the land will share during a 16-week space.  “Working with natural systems is always an adventure, we work hard, are thoughtful, do our best, and then roll with what comes each summer,” Megan said.

Nadine Canter Barnicle is a Middlebury Natural Foods Co-op Board Member and a member of our Communications and Justice, Equity, Diversity, and Inclusion committees.

 

 

Spotlight on Butterworks Farm

Butterworks Farm is basking in the glow of the Member Deals Spotlight this week and all of their local, organic, grass-fed dairy products are 20% off for member-owners from July 1st – July 7th. Read on to learn more about this local farm worked by three generations of the Lazor Family over 46 years to bring you high-quality products with a deep emphasis on regenerative practices that promote soil building, carbon sequestration, water retention, and biodiversity:

Over forty-six years ago, Jack and Anne Lazor came to Westfield, VT fresh out of college with degrees in Agricultural History (Jack) and Anthropology (Anne) and a desire to live “happily ever after as a couple of back-to-the-landers.” By 1979, the couple was selling yogurt, cottage cheese, and raw milk locally to a growing fan base. Over the next several decades, Jack and Anne continued to blaze new trail as leaders in organic farming, laying a firm foundation for the robust local food system whose fruits we’re lucky to enjoy today.

Along the way, Jack managed to find time to teach classes in organic agriculture at the University of Vermont, give frequent inspirational keynote addresses at organic farming conferences, fervently advocate for the adoption of organic practices, particularly within the dairy sector, and write a book called “The Organic Grain Grower” which Mother Earth News dubbed “the best resource we’ve seen for small-scale grain growers everywhere.” Jack was known for being an avid perpetual student as he and Anne exhaustively researched ways to farm with environmental stewardship at the forefront. 

In 2010, Jack was diagnosed with prostate cancer and spent seven years on dialysis for cancer-related kidney failure. Over that period of time, Anne kept Jack and the farm running, serving as Jack’s home dialysis technician and a caring presence for the entire Butterworks team. After a long and courageous fight, Jack lost his battle with cancer in November of 2020. Jack and Anne’s daughter Christine Lazor grew up at Butterworks Farm and now has a family of her own. A deep love for the team, the farm, the animals, the products, and the mountains keep her inspired as she and her family carry on the rich farming traditions that her parents began.

Jack & Anne Lazor

Anne and Jack Lazor were awarded NOFA’s Lifetime Achievement Award in 2019 and were the first organic farmers to be inducted into the Vermont Agriculture Hall of Fame. NOFA-VT was also proud to launch a soil health cohort program this year to honor the legacy and wisdom of Jack Lazor. This cohort will promote farmer-to-farmer education and relationship building in an effort to address both short-term mitigation strategies around soil health as well as long-term systems change. This cohort will prioritize farmers who are, or wish to become great educators and will continue to share what they learn with other farmers through mentorship or by hosting workshops in the future. In this way, the funds will continue to pay it forward and honor Jack’s legacy for years to come. Several Addison County farmers including Chad & Morgan Beckwith of Ice House Farm were honored as part of the inaugural class of soil stewards. To see the full list, click here.

 

The lucky cows of Butterworks Farm are a herd of very friendly and sometimes precocious Jerseys. Each has her own name and stanchion in the barn during milking. Jerseys were chosen for their ability to produce exceptional milk on a 100% grass-fed diet. High fiber and mineral-rich grasses, legumes, and forages are always available to the cows in the lush, rotationally grazed pastures of summer and the sweet hay in the winter solar barn.

Their farming methods have evolved over the years. For the first forty years, they were grain growers and hay producers. Cereal crops such as oats, wheat, and barley, along with row crops like corn and soy fit neatly into their crop rotations with grasses and legumes. From the straw for the animals’ bedding to the grain the cows ate, everything was grown on the farm. Over the years, as their soil health and fertility increased, the quality of their forages improved until they realized that they could likely reduce the amount of grain that was being fed to the cows. By 2016, they had phased out grains completely and became a 100% grass-fed dairy, rotating the cows on fresh pasture every twelve hours.  

 

Jack shared in a Butterwork’s Farm blog post that, “our transition to 100% grass-fed is well worth it.  Despite the fact that we will need more land and sharpened management skills to do this, we are very happy to promote more grass and less grain (and subsequently less tillage) on the land that we steward.  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. Our primary goal in farming is to take more carbon dioxide from the atmosphere and through photosynthesis, lock it up in the Earth’s crust as humus and organic matter.  Higher carbon levels in the soil are the number one weapon that we as humans have to reduce and eliminate the effects of a changing climate.”

Rebuild Better Together!

On Saturday, July 3rd, your Co-op is joining co-operatives and credit unions around the world in celebrating International Co-ops Day.  This year’s theme, Rebuild Better Together, highlights the resilience of co-ops during the pandemic and the role they are playing in helping our communities rebuild in a more inclusive and sustainable way. International Co-ops Day has been celebrated annually since 1923, and the theme this year was chosen by the ICA and the United Nations to raise awareness of how co-ops have helped their communities weather the pandemic and are contributing to efforts to rebuild the economy. 

“Across our region, food co-ops have worked to keep their communities safe while ensuring access to healthy, local food,” said Erbin Crowell, Executive Director of the Neighboring Food Co-op Association (NFCA).  “And as we work to build back better, we know that our co-ops will be taking the lead in working together to ensure a more healthy, just, and sustainable future for everyone.” The NFCA is a regional federation of more than 40 food co-ops and startups, locally owned by more than 163,000 members and employing over 2,340 people. 

During the pandemic, co-ops have been leaders in working to ensure that shoppers could access healthy food while remaining safe, including online ordering, curbside pick-up, and special shopping hours for at-risk consumers.  At the same time, they remained committed to local producers, selling more than $100 million in local products annually – or over 25% of store sales, on average.  Thanks to your local purchases, your Co-op is proud to have sold over $6.5 million in Vermont products, representing 34% of total store sales. Last year, more than 12,000 people joined their Neighboring Food Co-ops throughout the region, reflecting a growing interest in food security, community ownership, and economic inclusion. Member-ownership at your Co-op reflected this positive trend, as just shy of 5,500 local households became member-owners or maintained member-ownership in your Co-op by the end of the fiscal year.

Our curbside pickup team worked hard to create systems and fulfill orders to allow community members to minimize their exposure during the pandemic.

The challenges of the past year illuminated the value of resilient local and regional food systems and laid bare the weaknesses inherent in a centralized, industrialized model. Pre-pandemic, Americans were made to believe that a consolidated, vertically integrated food system aimed at increasing profits through efficiency and low wages was the only way to affordably feed ourselves. But images in the news of farmers destroying crops, dumping milk, and euthanizing livestock while a record number of Americans lined up at food banks and applied for food assistance programs in order to feed their families forced us to awaken to the reality that this system is fatally flawed. The pandemic-related disruptions to our national food supply forced many of us to rethink how we feed ourselves. In the process, we became more acutely aware of where our food is coming from and gained a renewed sense of appreciation for the hands that feed us.

Store shelves at the Co-op were abundantly stocked with local foods from the 400+ local farmers and producers that we partner with, while shelves at large chain grocery stores remained empty. We were even able to forge many new partnerships with local farmers and producers to fill voids caused by national supply chain disruptions. This awakening has instilled a more deeply vested interest in figuring out how we can prepare for greater food security on a state and regional scale and food co-ops are well-positioned to play a pivotal role.

Grocery Manager Jen worked hard to secure plenty of toilet paper to keep our shelves stocked during the national TP shortage

Structural changes in our economy have also brought renewed attention to the co-operative model. As member-owned, democratically-operated entities, co-operatives offer an alternative to traditional shareholder- or proprietor-owned business structures allowing co-ops to make unique contributions to economical activity, community vitality, and worker well-being. The very structure of a cooperative requires that it be responsive to the needs of its member-owners and, in turn, to the local community. The nature of cooperatives is inherently both locally based and participatory, embodying a direct connection between member needs and the services provided. Because of this, cooperatives are able to contribute directly to community vitality and stability, modeling equitable and inclusive economic practices. 

  • For every $1,000 spent at a food co-op, $1,604 is invested back into the local economy.
  • Food co-ops create 9.3 jobs per $1 million in sales, compared to 5.8 at traditional grocery stores.
  • Food co-operatives pay about 7% more than traditional grocery stores for the same work. Our co-op was proud to increase our starting wage to $15 per hour this year.
  • Compared to conventional grocery stores, food co-ops recycle nearly double the volume of plastics and food waste.
  • Local products make up an average of 21% of food Co-op sales (and represent 34% of sales at your co-op!), compared to the national grocery store average of 1.8%.
  • In 2020, your Co-op donated $127,289 to local nonprofits and in-kind food donations to our local food shelves.

 

“In the last year, we have witnessed how the co-operative model has been working towards the well-being of people and respect for the planet, underscoring what the co-operative movement stands for,” says Bruno Roelants, Director General of the International Co-operative Alliance (ICA).  “We will indeed rebuild better together, and I’m confident that we will see many stories of how the co-operative movement can help communities become stronger in the post-pandemic world.”

Your Co-op General Manager, Glenn Lower shares that “we are so proud of how well this Co-op served our community over the past year; a year filled with more challenges than ever before in our Co-op’s history. The Co-op truly exemplified what an essential business can be by providing healthy food for the community, an economic outlet for Vermont producers, and good jobs for our committed staff. Through our solidarity, we demonstrate every day how we are stronger together and how we can have a positive impact on our world.”

As part of Co-ops Day celebrations, food co-ops across the Northeast are demonstrating their commitment to their communities and to building more inclusive economies as we work to rebuild in the wake of the COVID-19 pandemic.  Celebrated internationally on the first Saturday in July, Co-ops Day in the United States coincides with Independence Day, offering a unique opportunity to focus on the democratic values of the co-operative business model. Based on the principle of one member one vote, co-ops reflect American ideals of democracy, self-help, self-responsibility, and social responsibility. And because co-operatives are focused on meeting member needs rather than maximizing profit, they are focused on goals identified by their members, including social, economic, and environmental sustainability.

To explore the ways that food co-ops are helping to rebuild better together by strengthening communities, keeping it local, making good food affordable and accessible, building a more racially just food system, and responding to the climate crisis, be sure to see the latest Food Co-op Impact Report complied by National Co-op Grocers (NCG).

Spotlight on Blue Ledge Farm

We’re thrilled to shine our Member Deals Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also demonstrating a deep commitment to environmental stewardship — Blue Ledge Farm! From June 24th – 30th, member-owners can enjoy a 20% discount on all of Blue Ledge Farm’s delicious cheeses! Read on to learn more about Blue Ledge Farm and the family that brings it to life:

 

 

Blue Ledge Farm of Salisbury, VT is a first-generation, family-owned and operated, Animal Welfare Approved dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community. 

The team at Blue Ledge Farm

The farm began as a dream hatched by Hannah and Greg more than 20 years ago when they met in Florence, Italy while traveling throughout Europe to learn more about the arts and culture of the region. Upon returning home, the couple began transforming a retired dairy farm back into production with their Alpine and LaMancha dairy goats. They started with just four goats, but have grown and expanded over the years, now milking 125 goats twice daily and producing fourteen types of cheese, from very fresh to semi-aged bloomy rind cheeses, to firmer aged cheeses.

They also launched a partnership with neighboring MoSe Farm to produce a line of cow’s milk cheeses. Seth and Monika at MoSe Farm milk Ayrshire cows, a breed known for having superior milk for cheese-making. Twice a week Blue Ledge Farm receives a fresh milk delivery from MoSe Farm which is immediately processed into smooth, buttery Camembrie; creamy, yet crumbly Middlebury Blue; apple cider-washed Richville;  or their newest cheese, a gouda-style Moosalamoo. They also blend the cow’s milk with their goat’s milk to make an aged cheese known as Riley’s 2×4. 

Seth and Monika from MoSe Farm

In keeping with their mission, sustainable farming practices are a top priority at Blue Ledge Farm. They compost their bed-pack manure and apply it to their fields, thereby creating a closed-loop cycle from grass to goat and back to grass. The goats graze and forage throughout most of the year, which is healthy for the goats, healthy for the consumer, and beneficial to the environment. In 2008 they built an underground aging facility, or “cave”, allowing them to store cheese underground in a naturally cool and moist environment while using considerably less energy to keep the temperature and humidity at desirable levels. They have partnered with Efficiency Vermont on several projects over the years, from a variable-speed efficient milking machine, to more efficient cooling compressors, to newer fluorescent light bulbs, all in an effort to reduce environmental impact. At the heart of their operation is a clean-burning EPA-Approved bio-mass furnace, allowing them to heat their home, cheese-house, and barn, as well as all of the hot water used in the cheese plant, with locally-produced wood pellets! And In 2015 they covered the south-facing roof of their barn with solar panels which provide nearly half of the farm’s electricity usage all summer long!

Hannah and Greg made some incredibly nimble moves over the past year to pivot their business model in response to the challenges of the global pandemic, so much so that they caught the attention of the local news! With the mandatory closure of restaurants and institutions across the state, sales for Vermont’s specialty cheese producers dropped 50-70% almost overnight. As Hannah shared in a blog post last May, “we can’t furlough the goats or the cows and bring them back in a month! It’s spring, and the milk is flowing. If we are to survive we need to adapt.” The shift entailed adopting a direct-to-consumer model, and they found some very creative ways to get their cheeses directly to you, including the addition of a mini-fridge to their Salisbury farmstand where you can get farm-fresh cheeses all summer long! Those who aren’t lucky enough to live close by can order online or by phone and have their cheese shipped. 

Blue Ledge Farm installed a mini-fridge at their farm stand to keep their direct-to-consumer sales flowing.

 

Hannah adds that “we are so very grateful for the support of family, friends, and fellow cheese lovers from near and far who have bolstered our spirits and emptied our cheese supply throughout this challenge! We realize that we absolutely love selling direct to folks! We have worked on ways to create those “magical moments” so during these times of isolation folks can receive a carefully packed cheese package straight from our farm and feel our appreciation. The feedback we have received has kept us going.”

 

 

Spotlight on Vermont Soap

Vermont Soap is basking in the Member Deals Spotlight this week! From June 17th – 23rd, member-owners can enjoy a 20% discount on all of their organic, locally made body care and cleaning products, so it’s a great time to stock up and save. Read on to learn more about this company on a mission to help us keep clean using natural non-toxic alternatives to the chemical-based personal care products on the market:

 

 

History

More than 20 years ago, Vermont Soap Founder and self-proclaimed “Soapman” Larry Plesant bought a small environmental products company that also manufactured small amounts of liquid castile soap. The purchase covered little more than the castile soap recipe and a machine that filled the bottles, but the price was right, and the Soapman never looked back. He was driven to create natural soap products as a result of his own challenges with sensitive skin and the lack of options available at the time for individuals who experienced adverse reactions to chemical detergents. From these humble beginnings sprang a vibrant local business that now produces dozens of home and body care products and ships them across the US and beyond. 

These days, Vermont Soap has grown by leaps and bounds but continues to pride itself on producing high-quality Certified Organic alternatives to the often irritating, chemical, and detergent-based personal care products now in general use. They manufacture handmade cold process bar soaps for sensitive skin, liquid soaps for body care and home care, the first truly organic shower gels, numerous organic nontoxic cleaners, and much more. As a member of the 1% For The Planet network, Vermont Soap pledges 1% of its sales to the preservation and restoration of the natural environment.

Their website has a handy tool to help you determine your skin type and learn which of their products are best suited to you. Their blog also offers a wealth of resources to help you make the most of your personal and home care products.

Mission Statement:

  • Vermont Soap recognizes that human beings are now at a critical juncture in relation to our planet and that viable alternatives must be created to lead us into a sustainable future.
  • Vermont Soap was created to manufacture and market high-quality, unique and natural personal care products of usefulness and value; and to be an example of how corporations can be a tool for positive social change.
  • Vermont Soap emphasizes the wholeness and integration of the company departments through communication, participation in the growth process, and acceptance of responsibility among co-workers.
  • Vermont Soap pledges to conduct business in an environmentally aware manner emphasizing reuse and recycling, the use of natural base ingredients, and the application of appropriate technology.

 

Vermont Soap’s Ecological Mindset from Terrier Tenacity on Vimeo.