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Featured Co-op Connection Business – Otter Creek Used Books

“The bookstore…had its own special aroma, the incomparable and unforgettable scent of books and dust, paper and ink, type and binding, the dazzling anticipation and excitement of seekers after books.” – Marvin Mondlin & Roy Meador, Book Row.

This is the feeling one has the pleasure of experiencing upon entering Otter Creek Used Books. This special gem, located in Middlebury’s historic Marbleworks, is owned by Barbara Harding and it’s one of the newest local businesses featured in our Co-op Connection lineup. Harding has owned the store for thirteen years. Nine of those years were in the current location and four were in the previous location in downtown Middlebury’s now-demolished Lazarus building. Harding never thought she’d own a bookstore, but while taking a walk downtown one day on a break from her work at the Addison County Chamber of Commerce where she worked to promote travel and tourism, she discovered that the used bookstore was for sale. She walked in to inquire about the price and made the decision that very day to become its new owner. Talk about a leap of faith!

Harding says that she’d always loved books, particularly used books, and has fond memories of walking out of libraries and used book stores with her arms full as a kid. She had a passion for turning this particular book store around, as she’d witnessed its decline over the years and knew it had the potential to be something special. And she has most certainly succeeded in giving it new life, not once, but twice, as the move to the new location nine years ago necessitated another rebirth of sorts.  Now, in the wake of a lengthy and unplanned closure due to the pandemic, Harding once again finds herself in a position to bring this unique little bookstore back to life and she’s determined to do so.

Much is the same as it was pre-pandemic, though there have been some minor changes to store hours and procedures. The shop is now open Tuesday – Saturday from 10 am – 4 pm and Harding is not currently accepting books for store credit. While she’s working hard to get back on her feet, she’s politely asking those with existing store credit to hold off on cashing it in. The lengthy closure provided Harding the opportunity to do some rearranging, expanding some categories, condensing others, and she’s bringing in new inventory daily. 

When asked if she has a favorite book in the store, Harding insists that she couldn’t possibly choose just one. She confesses that when certain coveted titles arrive in the store, she tends to keep them in a small stack near her desk so that she can enjoy their presence for a period of time before eventually deciding that she’s ready to part with them. Long-time customers often ask to see what’s in her pile and she jokes that she’s reluctant to share until she’s truly ready for them to have a new home.  A recent title in her coveted stack is Vermont Place Names:  Footprints of History. It’s the third time Harding has come across this particular book and she knows where each of the last two copies landed, so she’s hoping to find another really good home for this one. That is…as soon as she’s ready to move it from her pile. Her general preference is for non-fiction and one of her priorities when initially purchasing the store was to have a dedicated Vermont section, which was absent from the store at that time. Visitors to the store will now find a robust selection of Vermont titles from Frost to McKibben and everything in between. 

In a recent blog post, Harding expressed her appreciation for those who have helped her get through this challenging time. “Thank you to all who called, emailed, walked in to check on me, order books as well as gift certificates, asked for a stack of books to be brought outside to venture through. It was encouraging and helped me get through in ways you’ll never know.” 

There no better time than now to rally around this local treasure. Whether you’re already a loyal customer or it’s your very first visit, you’ll find it to be a warm and welcoming space full of all of the magic and mystery that make a used book store so alluring. There’s something there to satisfy every interest, and Barbara will be there behind the counter to greet you with a smile. 

Barbara Harding, owner of Otter Creek Used Books

 

 

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It’s Time to Vote!

The Co-op is bringing our Board election process into the 21st century!  Any day now, you’ll receive your Annual Report in the mail.  Aside from the usual updates on the state of your Co-op, Board of Directors Candidates, and plans for our Annual Meeting, you’ll find directions to help you cast your online votes for our Board of Directors (all of the candidates are actually incumbents this year, as we did not receive any new applications) and for proposed bylaws changes.  Don’t want to wait for the mail?  You can access the online version of our Annual Report right now!  The results of our election will be announced at our September 3rd Virtual Annual Meeting and afterward, in the store and online.

Are you ready to vote?  Starting August 1st, please follow the link below to get started.  You’ll need the first initial and last name of the co-op member-owner in your household, plus the last five digits of your member number (you can find this on the back of your paper Annual Report mailing label, or on the back of your co-op member card).  Your vote is completely anonymous, and after you participate in this year’s election, your name will be entered for a chance to win one of 50 $25 Co-op Gift Cards!  Happy Voting!


Middlebury Natural Foods Co-op Online Board of Directors and By-Laws Vote

Spotlight on New Leaf Organics

We’re shining our Member Deals Spotlight on New Leaf Organics! This local, organic farm not only keeps our produce shelves stocked with an array of fresh seasonal veggies but also supplies us with an abundant array of veggie and herb seedlings each Spring. Perhaps you have a few of them growing in your garden? All of New Leaf Organics products are 20% off for Co-op member-owners from August 6th – 12th, so it’s a great time to stock up on the flavors of summer in Vermont. Read on to learn more about this female-powered farm and all that they have to offer:

Nestled in the rolling hills near the Bristol-Monkton town line is a sweet little farm called New Leaf Organics. Now in her 20th year in business, Farmer Jill Koppel leads her rockstar crew to produce some of the most beautiful and delicious flowers, fruits, and veggies you’ll find anywhere in Vermont. Their farm has evolved quite a bit over the years, but their core mission remains the same; growing high-quality organic produce, flowers, and plants that improve soil health and strengthen the community.

Their Mission

  • to grow high quality, deliciously fresh organic produce and flowers.
  • to maintain and build the health of our soil and water.
  • to keep this land open and in agricultural production.
  • to bring community together in appreciation of good food and eating with the seasons.
  • to help couples create a memorable wedding day brightened with our beautiful flowers
  • to be a healthy and joyous place for kids to roam and discover and help them learn where our food really comes from.
  • to provide a positive and meaningful place to work for our employees and ourselves.

New Leaf Organics grows 5 acres of vegetables, berries, and flowers which are all sold in Vermont. You can shop their online store and/or visit their farmstand. Their online store offers curbside pickup and delivery options. Farmstand hours are Tuesday-Saturday from 12 pm – 6 pm and they offer extended hours during planting season (May 2nd – June 14th) 10 am – 3pm. While visiting the farmstand, you’ll find  New Leaf’s fresh-picked veggies, berries, and flowers. You’ll also find a great selection of locally sourced products from around the Champlain Valley. New to the farmstand are delicious grab-and-go vegetarian meals from Blossom Kitchen and Catering in eco-friendly reusable containers you can keep or return for a deposit.

New Leaf Organics Farmstand

You can also sign up for their fruit & veggie CSA. Joining the CSA is a great way to eat the freshest, highest quality, locally grown, organic food without breaking the bank. They have many unique CSA options, so be sure to check out their web page to scan the offerings. 

Looking to send a local, organic bouquet to someone special? New Leaf Organics offers Home Sweet Blooms floral deliveries to homes and businesses in Hinesburg, Vergennes, Middlebury, & Bristol! They also offer a pick-your-own flowers option throughout the growing season. The flower fields are located across the street from the farm stand. 

Need flowers for an upcoming wedding or event? New Leaf Organics raises over 100 varieties of organic, specialty cut flowers and creates exquisite floral arrangements for weddings and events, from casual to formal. Their services, from full-service arrangements and delivery, to “pick-your-own,” to “weddings-in-a-bucket” are a great fit for all your events. Buying direct from the grower ensures the freshest, highest quality flowers at the best price. Buying organic ensures that agricultural chemicals aren’t endangering our environment or the farmworkers who handle the flowers. Click here to read more about why this matters.

According to Farmer Jill, “I’ve been lucky enough to find a dedicated crew of farming “geeks” who get equally as excited about discovering a great new variety to try or the thrill of our first seeds germinating in the Spring. Having a great crew keeps the farm dynamic and is better every season because of them. My kids, Ruby and Ada, and husband Skimmer make sure we don’t work the whole Summer away… Thanks for your interest in our farm! Supporting local farms like ours ensures that high-quality agricultural soils will be kept in farming for generations to come and proof that together we really can keep Vermont agriculture alive and thriving!”

For the latest info and insight into how the season is sprouting, blooming, and unfurling, follow them on Instagram @organicsnewleaf and Facebook @newleaforganics

The Year of Clear Vision

Every New Year, I learn a new slogan for the upcoming year. As the year 2020 approached, I began to see ‘the year of clear vision’ trending.

Seven months in, I see the truth in that slogan. This year has brought to light institutional racism in a way that has captured our countries attention.  This form of racism is embedded as a normal practice in our society. It has led to discrimination in the sphere of employment, housing, and education to name a few.  Throughout the year, I have had to be honest with myself, reflect on my experiences, reflect on the way I chose to raise my two black identified children, and reflect on the way I engage with my community.  My reflection has reaffirmed my desire to be a part of my community. I choose to do this by sharing my perspective gathered from my experiences as a young black woman, a mother, and a full-time professional – a perspective that is unique in our predominantly white population.

I am Esther Thomas, your newly appointed board member. My children and I moved to Middlebury a year ago and have fallen in love with this town and the Co-op.

Last year, I started a nationwide job search and on my list of non-negotiables, I had to find a market that would help support my whole food plant-based diet. After an initial Skype interview, I was invited to come to an on-campus interview at Middlebury College. During my stay in Middlebury, I visited the Middlebury Natural Foods Co-op. As I walked every aisle, I noticed my household staples such as liquid amino, nutritional yeast, vegan ice cream, and the greatest wheat-free vegan cake – I knew if offered the position I could comfortably accept.

And, here I am.  Several months after becoming a Co-op member, I learned of the opportunity to possibly run to become a board member and I was thrilled.  I believed it was a great way to be apart of my community and share my perspective. When a position opened mid-year I was happy to accept the invitation to join the board.  As a new board member, I am still learning the ropes. I listen more than I speak but chime in when I deem necessary. It has been my pleasure and honor to serve you. I look forward to continuing my contribution.

Esther Thomas is a Middlebury Natural Foods Co-op Board Member

 

Compostable Conundrum

The secret is out:  Americans have a serious waste problem. Since the onset of the first publicly-funded recycling pick-up programs in the late 1960s, we’ve been trained to dutifully separate our paper, plastic, and glass from the waste stream. Billions of dollars have been spent on educational programs and infrastructure to support these initiatives and, in the decades since, we’ve packed cargo ships with countless tons of our recyclables destined for China where they’re made into goods such as shoes, bags, and new plastic products. An awareness of this cycle allowed us to feel a little less guilty about our increasingly disposable culture.

For much of the last half-century, Americans have had little incentive to consume less. It’s relatively inexpensive to buy products, and it’s even cheaper to dispose of them at the end of their short lives. We gave very little thought to where these products went after being discarded. In the summer of 2017, however, this convenient denial of our flawed relationship with consumption and waste came screeching to a halt when China announced that they were no longer interested in receiving our recyclables. Since January of 2018, China has banned imports of various types of plastic and paper and tightened contamination standards for materials it does accept. Thus, without a willing market, much of America’s carefully sorted recycling is simply ending up in the trash.

The Promise of Compostables

Amid mounting backlash against single-use plastics, many looked to the promise of compostable packaging to meet our perceived need for convenience. We were quickly sold on the notion that these products, made from renewable materials rather than petroleum, were gentler on the environment and capable of reducing waste by breaking down naturally like the banana peels in our compost heap. What we failed to realize was that many compostable products are made from chemically-intensive monocultures of genetically modified corn and that they wouldn’t actually break down on their own. Their breakdown would require high heat and moisture, conditions found mainly in special industrial facilities that don’t exist in most communities, including here in Addison County. The Addison County Solid Waste Management District (ACSWMD) is unable to accept and process compostable containers or bags. Our infrastructure hasn’t been able to keep pace with innovation and, as such,  many of these products end up being burned or sent to landfills, where—deprived of oxygen and microorganisms—they don’t degrade.

They also cause serious contamination issues in recycling facilities, according to the experts at the ACSWMD. The issue of contamination causes problems for waste management facilities in both recycling and compost systems. Compostable products often look identical to their recyclable counterparts and inadvertently create more waste when mixed with recyclables on a large scale. During the processing of recyclables at solid waste facilities, compostables can degrade, contaminating the plastic, and rendering entire batches of plastic recycling too contaminated to meet market standards.  Alternatively, when recyclable plastic containers find their way into the bin with compostables and are delivered to the limited number of existing high-heat composting facilities, the quality of the compost is severely compromised.

As our Co-op staff learned of these challenges, we tried to balance increasing consumer demand for more compostable packaging with the stark reality that offering these products might simply amount to greenwashing. Determined to find a solution, we continued to work with experts at the Addison County Solid Waste Management District, Casella Waste Systems, and Vermont Natural Ag Products to explore ideas. In 2018, we hatched a pilot program that involved setting up systems for collecting our compostable deli to-go containers and Casella’s agreed to transport them to Vermont Natural Ag’s compost heaps at Foster Brothers Farm where they would, ideally, turn into compost.

Former Cafe Refuse Station Included a Bin for Compostables

We knew from the onset that this was to be an experiment, as we still needed to answer some big questions: Would their processing equipment be hindered by our containers? Would the chemistry of their compost heaps handle such a significant addition of carbon?  Would our staff and our customers be able to sort effectively enough to minimize contamination? In the end, the third question created the most significant hurdle to the program’s success.

Around the time that our pilot project began, a group of Middlebury College students partnered with us to collect data on the rate of contamination. They determined, through daily bouts of messy sorting and counting over the course of two weeks, that our contamination rate hovered around 30%. Upon hearing this news, we doubled-down on our efforts but, despite putting considerable energy toward sorting education and generating clear signage at the receptacles for the compostable containers, our contamination rate ultimately proved too high for the program to continue.

Compostable Containers Must Go in the Trash. Addison County Solid Waste Management District Does Not Currently Have the Infrastructure to Process These Items.

Where Do We Go From Here?

We’re still collecting clean, compostable food scraps both for pickup by area farmers and for collection by Casella’s, but we’re no longer permitted to add compostable containers to the mix. This means that all of our deli to-go containers must, unfortunately, be deposited as trash. It also means that we cannot in good conscience switch to compostable bags in our Produce Department, despite significant customer demand. Until we’re certain that these compostable bags can be received and effectively processed by our local waste management facility, it simply doesn’t make sense to use them. Thankfully, there are other options! If you’re dining in, we encourage you to choose our reusable plates and bowls. If you’re on the go, we offer a reusable to-go container that may be purchased for a $5 deposit and filled with hot bar and salad bar items. When you’re ready to return it, give it a rinse and drop it back off with any cashier to reclaim your deposit or swap it for a new, clean reusable to-go container. In order to remain compliant with State Health Department regulations, we cannot allow customers to bring their own containers for use at the hot bar or salad bar but we do encourage you to continue bringing your own containers when shopping for bulk items throughout the store.

Reusable to-go containers available at our salad bar offer a great zero-waste option
Reusable soup containers are available at the hot bar, providing a handy zero-waste option

 

Given that selling our recyclables to China is no longer an option and compostables don’t deliver on their promise, it’s incumbent upon us to find our own solutions. One suggestion involves the adoption of a fourth “r” beyond “reduce, reuse, and recycle”— we must learn to refuse. Becoming more discerning consumers and learning to say no to items we don’t need is an important step. Refusing disposable straws, plastic cutlery, and other single-use plastics, and saying no to compostable packaging ultimately destined for the landfill provides us with another way to vote with our hard-earned money for the kinds of changes we’d like to see in the world. When there’s no longer a market for products packaged in plastic, manufacturers will seek alternatives and we’ll all move a little closer to a zero-waste culture.

 

 

 

*This content first appeared as an article in the Spring 2020 edition of our Under the Sun newsletter. It has since been updated to reflect new reusable options at the Co-op.

Open Farm Week 2020!

Dig In VT is celebrating 6 years of Vermont Open Farm Week – August 10th – 16th, 2020! 

Cabbages at Old Road Farm in Granville, VT

 

Do you love local food and farms?

Want to get to know your farmer better — and to get a behind-the-scenes look into Vermont’s vibrant working agricultural landscape?

During the 2020 Vermont Open Farm Week, you can meet (virtually, or in-person) the farmers, plants, and animals that bring your favorite high-quality Vermont products to your plate.

The Open Farm Week Committee has been navigating the current health crisis carefully and thoughtfully and is thinking creatively about how to deliver this week of events in a way that’s safe and responsible.

This year’s offerings will focus on events appropriate for the current pandemic-related guidelines: tours, picnics, farm trails, virtual/online events (workshops, guided tastings, etc.), social media posts/stories, and perhaps some other creative ideas.

Ripening organic tomatoes are Singing Cedars Farmstead

 

What’s the greatest part about Open Farm Week?

Every farm is unique! Find up-to-date lists of participating farms and search by location or product at DigInVT.com, your portal to Vermont’s agriculture and culinary experiences.

 

Goats at Squier Family Farm in Tinmouth, VT

What can you do at the farms?

The activities will vary from farm to farm. Some farms might have demonstrations and tours. Others may have pick-your-own crops, produce for purchase, or animals that you can meet. As mentioned above, this year’s events will focus on those that fit the current pandemic-related social distancing guidelines. Be sure to check each farm’s individual listing to find out the details! Click here to view the latest COVID-19 related guidelines on healthvermont.gov.

Are you a farmer interested in participating in Open Farm Week? Email vtopenfarm@vermontfresh.net to register your event!

 

Read This: Your Vote Matters!

Bylaws and democracy – 

In August, we’ll be voting for the Board of Directors and the bylaws, again.

Last May 2019, the membership voted on the Board’s proposed new bylaws. That vote passed with members voting 623 YES (97%) and 19 NO (3%).   

Why are we voting on bylaws again?

Section 3.2 of the new bylaws explains that members can petition to request a special vote or meeting. In fall 2019, one member utilized this procedure, acquired the necessary member signatures on a petition, and presented it to the Board of Directors.  The petition requests for a vote on two bylaw changes which will appear on the August 2020 ballot for members to decide.  

What are the bylaw changes being voted on in August 2020?

  1. Shall the MNFC reinstate the wording “goods and services at the lowest possible cost” under Section 1.3: Objectives of the MNFC?
  2. Shall the MNFC reinstate the wording “Member-owners shall also be permitted to contribute services for additional discounts and other entitlements as determined by the Board” under section 2.2 Membership of MNFC?

Why did the Board propose bylaw changes in 2019?

Co-op leadership (Board + Management) found that the old bylaws were outdated in numerous ways, as a result of remaining mostly unchanged for nearly 40 years.  The goal was to make them clearer, simpler, and even more consistent with our values, and consistent with the best practices of our peer food co-ops.

What was the 2019 bylaw revision process?

Fall 2018 – a committee (board, staff, others) formed to review the old bylaws, as well as recommendations from peer co-ops and consultants, to create the first draft.  

Winter 2018/19 – 1) the committee shared draft for feedback with staff, past Board members, and legal counsel; 2) then the committee shared draft for feedback with the membership via email and social media.  https://middlebury.coop/2019/01/29/youre-invited-to-help-update-our-by-laws/

Spring 2019– 1) final legal review.  2) In March 2019 the Board unanimously approved the final draft and plan for member vote in May 2019.

May 1st, 2019 – annual report mailed to all members with information about board candidates and bylaw draft with highlights of significant changes.  Voting was held in May.  Bylaw vote passed by members with 623 YES (97%) and 19 NO (3%).  https://middlebury.coop/wp-content/uploads/2019/09/MNFC_annualreport_NOBALLOT_2019_WEB.pdf

 

Why does the petitioner recommend voting YES on the ballot?  Please see a statement from the petitioner, below:

Why Maintain Lowest Possible Cost?  

Affordability is important for many members and selling things at the lowest possible cost was only mentioned in the by-laws, not in any of the board policies, the co-op mission or ends statements. Since the co-op already endeavors to offer goods at the lowest possible cost, why not let people know about it and state it somewhere in our official documents to help prevent us from going backward on costs?

It’s not like the requirement to sell food at the lowest possible cost prevented the co-op from treating vendors and staff fairly while also balancing fair returns and wages for producers and staff. There’s no evidence that producers or staff were treated unfairly during the last forty plus years this wording was in the bylaws. The fact that many vendors and staff have worked with, or for the co-op for decades, suggests that they feel MNFC treats them fairly.

Why Keep The Volunteer Worker Requirement?

Volunteer workers are the most powerful way to develop a strong sense of ownership and build customer loyalty while reducing labor costs, and helping provide goods at the lowest price. A worker discount is also the fairest, most equitable way to provide lower costs. Coupons and special deals are wonderful, but sales on nuts or beef, are of little use if you have allergies or are vegetarian. Special deals also promote impulse purchases compounding the problem of hyper-consumerism, while worker discounts are used primarily for purchasing required items.

Potential liability concerns have been addressed through the reduction of volunteer worker participation. The co-op used to have lots of volunteers work daily.  So many people used to volunteer, that at one time MNFC hired a volunteer coordinator. Eventually, the 20% “super-worker” option was discontinued and now volunteer workers only receive a 10% discount.  Over the years, volunteer numbers were gradually reduced. Today the co-op typically prefers to have a maximum of two volunteers daily and work is limited to only packaging bulk items.

The co-op could also allow owners/members to volunteer in the community in return for a discount, as Onion River does, eliminating liability concerns while meeting the bylaw requirement.

Given the historical trajectory of reducing volunteer numbers, reducing the hours that can be worked, reducing the discount, and reducing job availability, it’s likely that at some point without a by-law requirement, the volunteer worker program will eventually be eliminated.

The Co-op Leadership recommends voting “NO” on this 2020 ballot for the proposed bylaw changes.

 

Why does the Co-op leadership recommend voting “NO”?  Below please find a statement from your Board of Directors:  –  The current Bylaw 1.2 states: The Cooperative will be owned by its members. The objectives of the Cooperative are to provide a democratic, member-owned cooperative organization; to provide healthy foods and other useful goods and services; to encourage patterns of production and consumption that are ecologically sound and healthful; and to serve as a center for activities, education, and services consistent with these objectives.

Lowest Possible Price: The phrase “goods and services at the lowest possible price” was removed in 2019. Lowest possible price is a strategy employed by our competitors, Walmart in the extreme case; a strategy we believe wreaks havoc on the community, economy, and environment. Our goal is to provide the fairest prices possible to customers, while also balancing other factors such as a fair price to farmers/producers, and fair compensation for employees, all while keeping the co-op financially sustainable.

The Co-op prioritizes affordability and is always working to expand healthy food access programs like Co+op Basics, Weekly Sale, Food For All, Member Deals, etc.

Member Worker Program  –  members can sign up to work in the co-op for a 10% discount.  We love this program and our member workers and plan to continue this program into the foreseeable future.  The bylaw review process removed this wording from the bylaws to allow flexibility in the future.  During the past 10 years, many of our peer co-ops have been forced to change their member-worker programs because of worker insurance liability or employee union contracts which do not allow non-union workers to do union work.  Our co-op may face similar challenges in the future, and we want to have the flexibility to make required changes if necessary.

This petition process highlights one of the many ways in which the cooperative model is unique – it is democracy in action! We thank you for your engagement and participation.

Cooperatively yours,

The Co-op Leadership: General Manager Glenn Lower, Board of Directors: R.J. Adler, Molly Anderson, Nadine Canter Barnicle, Erin Buckwalter, Ilaria Brancoli Busdraghi, Lynn Dunton, Sophie Esser Calvi, Kate Gridley, Tam Stewart, Louise Vojtisek, and Amanda Warren

 

Our Racist Food System

At a rally in Middlebury a few weeks ago to protest police brutality against Black people, a pick-up truck full of young men sped by the line of protesters and one leaned out the window to yell, “All lives matter!”.  Maybe he thought he was being clever, but clearly it’s important to keep pointing out why Black lives matter in particular.  We are seeing the many ways police target people of color— it’s nothing new, but impossible to deny with video-cams and courageous citizens filming assaults on their smartphones.

If indeed all lives matter, why do Black Americans consistently have fewer opportunities to lead long, healthy lives? And why are people of color up to five times as likely to be hospitalized or to die from COVID-19 as whites? Although injustices in the ways police and courts treat people of color compared with whites are a huge reason, many of the answers are baked into our food system.  This food system has been exploiting people of color from plantation days through the present, stealing their land, and denying them access to resources, information, and markets that are open to whites.

We now know that dying from COVID-19 is much more likely for people who have diabetes, obesity, or other diet-related diseases. Diet-related diseases are more common among people of color:  for example, diabetes affects 7.5% of the white population in the US, but 11.7% of Blacks, 12.5% of Latinx, and 14.7% of Native Americans.  People of color have more diabetes and other diet-related diseases not because they prefer to eat less healthy food, but because healthy food is less accessible and affordable where they live.

Poverty affects the ability to buy healthy food, and people of color are more likely to live in poverty than whites.  The percentage of white people in poverty in 2018 was 10.1%, but 20.8% of Blacks, 17.6% of Latinx, and 25.4% of Native Americans.  Reasons include big differences in assets held by each race (part of the legacy of redlining), wage and employment discrimination, and the shockingly high rates of incarceration for Blacks and difficulties getting a job after being released.  Claims for economic reparations are getting more visibility, as the US learns more about the economic disadvantages borne by people of color.  Poverty affects access to education too:  plenty of white people have poor diets, but their ability to get well-paying jobs and learn how to improve their health through education is greater than the opportunities open to people of color.

Finally and perhaps most perversely, people of color hold most of the lowest-paid jobs in the food system: farmworkers, food-processing workers, meatpackers, supermarket stockers, etc.   These jobs have finally been recognized as “essential”, but fair compensation, protection from COVID-19, and access to healthcare and childcare haven’t followed.

Our food system doesn’t have to exploit people of color.  But we’ll need to accept paying the true cost of food (and accept subsidizing more federal food assistance for people whose wages won’t cover that cost).  Our expectation of cheap food makes us complicit in this exploitative system.

Molly Anderson is a Middlebury Natural Foods Co-op Board Member

Get Ready for E-Voting!

The Co-op is bringing our Board election process into the 21st century!  In August, when you receive your Annual Report in the mail, you’ll find directions to help you cast your online votes for our Board of Directors candidates and for proposed bylaws changes.  If you have shared your e-mail address with us and receive our monthly e-newsletter, you can follow the link that will be provided in the August E-News to cast your votes.  Your identity will remain anonymous and be confirmed by entering the last five digits of your member number, the first initial of your first name, and your full last name.  All of this information will be available on the mailing label of your Annual Report.  If you have any difficulty, please reach out to Karin @ karinmott@middlebury.coop or 388-7276 x307.

Celebrating International Co-ops Day

On Saturday, July 4th, your co-op will be joining co-operatives and credit unions around the world in celebrating International Co-ops Day.  This year’s theme, Co-ops for Climate Action, highlights the role of co-operatives in building a more just and green future for everyone.

“Our common home is in danger,” said Ariel Guarco, President of the International Cooperative Alliance (ICA).  “We must act now, with our values and principles, to demonstrate on a global scale that it is possible to develop an economy with social inclusion and protection of natural resources.”

International Co-ops Day has been celebrated annually since 1923, and the theme this year was chosen to support the United Nations Sustainable Development Goal on Climate Action.  The event will focus on the contribution of co-operatives to combating climate change, one of the most severe challenges facing our planet during the 21st century, as we build a more inclusive economy and society. 

“Across our region, food co-ops have been leaders in building a more sustainable food system,” said Erbin Crowell, Executive Director of the Neighboring Food Co-op Association (NFCA).  “And with climate change and economic inequality as urgent challenges, food co-ops are taking the lead in working for climate justice, working together to ensure a more healthy, just, and sustainable future for everyone.”

For example, the UN Food & Agriculture Organization has pointed to organic agriculture as a tool for reducing energy consumption and the negative effects of energy emissions, sequestering carbon in the soil, and increasing the resilience of family farms.  Food co-ops were pioneers in helping to build the market for organic foods and continue to demonstrate this commitment.  Last year, member co-ops of the NFCA sold an estimated $97 million in organic products, supporting human health, sustainable agriculture, and a more resilient food system.

As our communities around the world work to rebuild in the wake of the COVID19 pandemic, co-ops offer an opportunity to envision a more inclusive economy.  As part of Co-ops Day celebrations, food co-ops across the Northeast are using this important opportunity to demonstrate their commitment to sustainability and to working together to address climate change and achieve a fair, green, and just future for all.

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.

For more information, please visit https://nfca.coop/co-opsday/. and https://www.ica.coop/en/2020-international-day-cooperatives