June 6, 2020

Celebrating our Graduates

Commencement is just one of the watershed events upended by the global pandemic, prompting schools across the nation to cancel or postpone graduation ceremonies or create a virtual alternative. While students, teachers, and public health officials agree that this played an important role in limiting the virus’ transmission, it leaves a lot of graduates feeling a distinct lack of closure. The rushed goodbyes and the mounting uncertainties about how it would all unfold put a damper on a period of time usually marked by celebration and revelry. Thankfully, these difficult circumstances also seem to have given many members of the class of 2020 a unique sense of camaraderie and many have found creative ways to honor this very special and unique time in their lives.

The Co-op is bursting with pride for two of our own who are celebrating graduations this year. Kelsey Buteau and Renee O’Connell are valued members of our Front End team and you may recognize their smiling faces from the check-out lines. Kelsey is graduating from Middlebury Union High School and Renee is graduating from Otter Valley Union High School. They each took a moment to answer a few questions about the challenges of graduating in the COVID era and the ways they plan to mark this momentous occasion.:

Congratulations on your graduation! How will you celebrate?

Kelsey: I don’t have a set plan for how to celebrate but maybe a cake and a day with my family and friends.

Renee: I plan to celebrate with friends and family

Did your high school hold a ceremony?

Kelsey: MUHS is planning on having a drive-through graduation ceremony. We will pull up in our cars, walk across the stage, and get our pictures taken. They also put signs up around the Middlebury green with our names on them.

Renee: Otter Valley is also having a drive-through ceremony on the 13th of June.

What was the highlight of your senior year?

Kelsey: I think the highlight of my senior year was getting closer to my friends. I went away for most of my junior year and when I returned I found that I had lost an old group of friends. I began to get closer to a new group of girls who have become my best friends. I am so happy senior year brought us all closer together

Renee: There were many incredible memories and highlights of my senior year. If I had to pinpoint one it would have to have been my fall choir concert.

What have been some of the biggest challenges of graduating during a pandemic and having your senior year cut short?

Kelsey: For me, the biggest challenge is not having some sort of closure. I was looking forward to all of the big events at the end of my senior year, and it feels strange that they never happened.

Renee: There have been many challenges to graduating in a pandemic. I have missed out on some of the best things about being a senior. My softball season, the last three months with friends and teachers, spring concert, prom, etc. One of the biggest things for me was that I didn’t get the closure of saying goodbye. Say goodbye to my teachers, my friends, and the school that has been my home for the past four years.

What’s next? Do you have plans for the fall?

Kelsey: I am really excited to be attending the University of Denver in the fall! I have never lived in Colorado and I couldn’t be more ready!

Renee: This coming fall of 2020 I will be attending the University Of Southern Maine.

Needless to say, we’re so very proud of you both and we’re confident that you both have very bright futures ahead of you! Thank you for being an integral part of our Co-op family and congratulations on your graduation!

June 4, 2020

Spotlight on Blue Ledge Farm

We’re thrilled to shine our 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 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. They milk over 100 goats twice daily and produce fourteen types of cheese, from very fresh to semi-aged bloomy rind cheeses, to firmer aged cheeses.

Hannah Sessions and Greg Bernhardt of Blue Ledge Farm

Hannah and Greg have made some incredibly nimble moves over the past few weeks 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! The shift entailed adopting a direct-to-consumer model, and they’ve found some very creative ways to get their cheeses directly to you, including a brand new mini-fridge at 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.

Our local cheesemakers need our support now more than ever, as many of Vermont’s specialty cheesemakers have taken an extra hard hit during the pandemic. With the mandatory closure of restaurants and institutions across the state, sales for Vermont’s specialty cheese producers dropped 50-70% almost overnight. As Blue Ledge co-owner Hannah Sessions put it in a recent blog post, “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.”

Part of their adaptation involved shifting lineup to include more aged cheeses. Throughout history, aged cheeses provided a means for farmers to preserve their abundant spring and summer milk supply. Relying on this ancient form of preservation, Blue Ledge increased their production of their aged La Luna and added a brand new aged cheese to the lineup. This cheese, which will be known as Moosamaloo in honor of the treasured local recreation area, will be a Gouda-style cheese made with cow’s milk from the neighboring herd of Ayrshire cattle at MoSe Farm. Seth and Monika and their beautiful Ayrshire cows at MoSe Farm provide all of the raw milk for Blue Ledge’s cow’s milk cheeses, including their smooth, buttery Camembrie, their creamy, yet crumbly Middlebury Blue, and their apple cider-washed Richville.

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.”

June 4, 2020

Supporting Local Cheesemakers during Dairy Month

We’re so fortunate here in Vermont to be home to some of the finest cheesemakers in the world. Vermont cheesemakers set records in 2019, collectively taking home an astounding 44 ribbons at the prestigious American Cheese Society’s 36th Annual Awards competition in Richmond, Virginia. The 2019 World Cheese Awards hosted by The Guild of Fine Food in the UK saw 7 Vermont cheesemakers take home awards, including 2 gold medals. The Vermont Cheese Council lists 53 cheesemakers in our state, 8 of which are located in Addison County. According to Vermont Cheese Council Executive Director, Tom Bivins, “The importance of the dairy and cheese industry to Vermont agriculture is significant socially and culturally, as well as enhancing our sense of place and supporting agriculture economies in their communities.”

For years, Vermont’s artisanal cheeses have been a rare bright spot in an otherwise ailing dairy landscape, but as VPR reported in April, Vermont’s specialty cheesemakers are taking an extra hard hit during the pandemic. With the mandatory closure of restaurants and institutions across the state and the fact that many consumers are needing to significantly trim their food budgets, sales for Vermont’s specialty cheese producers dropped 50-70% almost overnight. Adding to the crisis is the fact that these farmers and cheesemakers were ineligible for the emergency relief loans made available to most other small businesses in the initial $2.2 trillion coronavirus relief package. They were able to qualify for the payroll protection program made available in the second tier of the relief package, though it remains to be seen if this will be sufficient to prevent a significant decline in the number of specialty cheese producers in Vermont.

Morgan & Chad Beckwith of Ice House Farm in Goshen

Of course, the cows and goats must still be milked, so many of Vermont’s resilient cheesemakers quickly shifted their business models to include direct-to-consumer sales through online platforms, roadside farm stands, and by partnering with other local farms to be included in community-supported agriculture (CSA) packages. The Vermont Cheese Council stepped in to help provide a way for cheesemakers to keep moving cheese our of their aging spaces by creating an Online Sales Directory and the Addison County Relocalization Network (ACORN-VT) created an online farmers market, to help connect shoppers with cheesemakers from Blue Ledge Farm, Bridport Creamery, Champlain Valley Creamery, Fairy Tale Farm, and Ice House Farm.

Since 1939, June has been designated as Dairy Month, so what better way to celebrate than by stocking up on some of your favorite local cheeses? Perhaps you have a graduation to celebrate, a socially-distanced barbecue with friends, or you simply want to treat yourself to that perfect wedge of your favorite cheese. Your local cheesemakers will certainly appreciate your support.

May 27, 2020

Spotlight on Lawson’s Finest Liquids

Warm weather is finally here and socially distanced barbecues are officially a thing, so we wanted to take a moment to shine our Co-op Spotlight on a local independent craft beer producer that is bound to bring some sunshine to your social scene. Lawson’s Finest Liquids hails from the Mad River Valley of Vermont and their craft brews have earned critical acclaim and an enthusiastic fan following. Read on to learn more about this celebrated craft brewery, their commitment to the local community, and their heady brews:

Their Story

In 2008, after 20 years of homebrewing, Sean and Karen Lawson officially founded Lawson’s Finest Liquids in a small building resembling a sugarhouse adjacent to their home. Fast forward to 2018 and the brewery grounds in Waitsfield consist of three buildings occupying more than 25,000 square feet, housing a 34-barrel brewery, taproom, retail store, warehouse, and distribution center. What began as a husband and wife team is now home to over 50 employees. Their specialty maple beers & IPA’s have garnered awards at the World Beer Cup, Great American Beer Festival, and at two National IPA championships.

Sean is a graduate of the University of Vermont, with a Bachelor’s in Environmental Science and a Masters in Forestry. His first career was as a scientist and educator. Sean continues to lead outings with the Naturalist Program he founded in 1996 at Mad River Glen ski area. Sean served as President of Vermont Brewers Association from 2014-2017 and was an active Board member for nine years.

Karen is also a graduate of the University of Vermont, with a Masters Degree in Public Administration. Her undergraduate degree in Sociology and Psychology was obtained at Franklin Pierce in NH. After graduation, Karen had a 20-year career in Vermont state government.

Sean and Karen were recently named as the 2020 Vermont Small Business Persons of the year by the US Small Business Administration. According to Vermont Business Magazine, the Lawson’s were awarded this honor in recognition of their employment growth, success in the marketplace, company expansion, and community involvement.

Philanthropy

The Lawsons are committed to paying their employees a generous living wage and benefits, which Karen noted as being particularly important in a service-oriented ski town where income often reflects the vagaries of weather and scheduling. In lieu of tipping at their taproom, guests are invited to make a contribution to a featured local nonprofit. This program, known as the Sunshine Fund, features a rotating list of non-profits who serve as the beneficiary for this program. The non-profits are selected based on their work supporting healthy communities, food and economic security, natural resource protection, and sustainable recreation. Since their taproom opening in October 2018, they’ve been able to donate half a million dollars to local non-profit organizations through the Sunshine Fund!

In addition to the Sunshine Fund, the fine folks at Lawson’s Finest also offer mini-grants via their Super Sessions initiative. Through this program, they aim to build impactful connections and strengthen communities while creating memorable experiences by offering pint-sized grants for playful Super Sessions to bring people together in fun ways that build community anywhere Lawson’s Finest is distributed. For example, a group could organize a synchronized cannonball jump in the town pond to raise money for cancer research or sponsor a bike parade and cook-out to honor local school teachers. Quarterly, their employee-run Super Session Selection Squad will choose projects to each receive up to a $250 check to launch a Super Session. Applications will be scored on several criteria including innovation, community-building, fun, and credibility. Click here for an application.

Mission

Lawson’s Finest Liquids produces beer of the highest quality with outstanding freshness. They emulate the best of widely appreciated styles of beer, featuring world-class IPAs and unique maple brews while quenching the thirst of beer lovers from near and far.

Core Values

Lawson’s Finest Liquids aims for the highest quality standards in our beer production and in how they build relationships with employees, community partners, customers, and each other. They do this by valuing:

Quality
Our employees
Our customers
Communication
Community
Our company
Transparency
Philanthropy
Genuine personal interactions

In addition, they value the beautiful Mad River Valley and work to reduce their environmental impact through the conservation of resources. They use earth-friendly products in their operations and re-use and recycle their materials.

Current Services

During this very challenging time, their taproom must remain closed, though their drive-thru retail store allows for easy pickups of your online orders. Click here to learn more about the process and policies for their online ordering and curbside pick-up program. They are adhering to all of the latest guidance from the Vermont Governor’s office and the CDC in order to ensure the safety of their staff and guests. They continue to offer a 40% discount for healthcare workers (please bring your work ID). They want to thank all of their guests for continuing to support Lawson’s Finest Liquids in this new environment, and they look forward to the day when we can all share a cheers over a beer in the taproom again!

Their Beers

In addition to their highly-touted year-round offerings — Sip of Sunshine and Super Session IPA series, Lawson’s Finest offers a rotating selection of beers which can be seen here. Also, click here to check out their 2020 release schedule.

May 27, 2020

No, Our Food Supply Chain is Not Breaking!

You may have seen the full-page ads that Tyson Foods put into the Washington Post, New York Times and Arkansas Democrat-Gazette on April 26, warning “The food supply chain is breaking” and “millions of pounds of meat” will disappear from the supply chain. It’s very true that COVID-19 has hit hard in huge meat-packing plants owned by Tyson Foods, JBS and Smithfield Foods; and many were forced to close as nearly 12,000 meat-packing and food processing workers have tested positive for COVID-19 and 48 have died. Donald Trump issued an executive order to re-open closed plants soon thereafter, saying that they were “essential infrastructure”; but re-opening doesn’t depend on whether workers receive sick-time, adequate personal protective gear, health insurance or any other protection from the devastation that COVID-19 could wreak on workers and their families. Nor whether undocumented workers (estimated to make up half of meat-packing plant workers) will have at least temporary protection from deportation. Now meat-packing plants refuse to release figures on how many workers are testing positive within their plants, only saying that they will close if more than 10% of their workers get sick.

In contrast, while in Middlebury the coop has seen missed deliveries and shortages of some items, we’ve also had an abundance of good food available to us; and as of this writing, not a single worker has tested positive for COVID-19. Coops are thriving around the country now, as are subscriptions to CSAs. So what’s going on here?

First, we need to recognize the differences between an industrial food system and a more localized and relational one. Industrial food systems like the one Tyson is part of are organized to maximize profit for their stockholders; Smithfield’s CEO Ken Sullivan assured his Board that he would keep the plants open so that they could continue selling pork to China, where prices were 4-6 times higher than in the US (ironically, because another virus, SARS, which originated in a Chinese Smithfield plant, had killed such so many Chinese pigs that prices swooped up). And indeed, now that Smithfield has re-opened the Sioux Falls, ND, plant that was the first epicenter for COVID-19 cases, sales to China have soared even as some parts of the US still have meat shortages.

Our Coop does not operate for maximum profits, and that’s one reason prices we charge are sometimes higher than prices for the same or similar items sold through supermarkets. The Coop tries to sell at fair prices that allow our employees to get decent wages and benefits, compensate farmers fairly for their time, and allow them enough to give their workers decent wages, and provide for community needs such as pantries.

Second, remember that Smithfield pork sausage and Tyson chicken are not essential to health and well-being. The idea that these plants are essential infrastructure is ludicrous. That makes the fact that so much of the agricultural bailout for COVID-19 is being scooped up by the biggest farms and businesses even more disgusting: small-scale farmers are hardly seeing any relief for their loss of business. While most families are getting checks of merely $1200 plus $500 per child, the largest farmers can now get up to $250,000 per person from the new Coronavirus Food Assistance Program, with farm corporations receiving up to $750,000. Contracts for the poorly-conceived food boxes that USDA plans to distribute to food banks are likewise going to big companies like Borden. And none of the money ear-marked for COVID-19 relief is going to farmworkers, including the people keeping most Vermont dairies going. The money from USDA would be far better spent boosting SNAP (the Supplemental Nutrition Assistance Program) so that people can buy what they need. SNAP isn’t perfect, but it’s the best social safety net we have.

Third, the producers, processors and packers who serve the coop are mostly small and medium-scale. We know many of them personally and we can visit their farms or businesses to see what they do. They don’t pack workers in tight quarters where they are almost guaranteed to get sick or tell them to use hairnets as face-masks (as Smithfield did). Similarly, our meat suppliers aren’t using industrial-scale confined-animal feeding operations (CAFOs), where animals easily transmit diseases because they are packed into unhealthy spaces. Our Coop seeks out ethical suppliers who aren’t trying to short-cut labor and environmental laws.

And finally, it’s the small-scale and local food systems that have been able to adapt most successfully to COVID-19. They are the most resilient food systems. Industrial systems still haven’t been able to shift, months after COVID first emerged. Resilience is hugely important. This pandemic is not the last crisis our food system will face; pandemics are increasingly likely, given the ways that wildlife habitat is being destroyed and how we live today. Climate change will create more crises. Do we want to rely on our local farms as much as possible, or do we want to put our faith with the John Tysons and the Ken Sullivans? As meat-packing workers have realized painfully, “they don’t care about us”.

Local farms aren’t the whole answer: even the coop can only source 37% of our food locally and local farms can’t provide many of the things we like, such as bananas, coffee and chocolate. With good legislation that gets more land into profitable farms, we could raise the potential for food production considerably in Vermont. That said, the most pragmatic upper limit for local and regional food is about 75%, since we don’t have the capacity to grow enough grain here.

The Coop cares deeply for all customers, as well as its producers. As member-owners your continued support will make a difference in how well the coop can show that care: Dan Barber from Stonefield Farms in New York recently surveyed small-scale farmers and 1/3 of them said they anticipated being bankrupt by the end of this year. While small-scale farms are ramping up production, labor is hard to find and they are worried customers will switch back to the cheapest food sources as soon as they can.

We don’t need cheaper food in the United States, we need laws and regulations that ensure a social safety net of reliable, healthy food for everyone (SNAP is a start, but woefully underfunded) and opportunities for decent work. The coop business model is one of the best alternatives for a food business that demonstrates care for producers and eaters alike.

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

May 23, 2020

Spotlight on New Leaf Organics

Garden planting season is in full swing and we’re casting our Co-op Spotlight on New Leaf Organics, who not only keeps our produce shelves stocked with an abundant array of seasonal fruits and veggies but also allows us to offer a stunning variety of locally-grown veggie and herb seedlings for gardeners in the spring! New this season – their seedlings are available for online order! They want to make growing your own food as easy as possible right now! These herb and veggie seedlings are available for pre-order and pre-packing for your health and convenience. Read on to learn more about this fantastic local, organic farm hailing from Bristol, VT:

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 and you will also find 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.

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

May 22, 2020

Co-op Connection Businesses Re-open!

Owning a small, independent business in the era of mega-stores and online retail giants is daunting during the best of times. The addition of state-wide closure mandates and stay home, stay safe orders made necessary by the global pandemic presented local small business owners with a new set of challenges they could not possibly have planned for. And yet, despite all of the hurdles, our beloved local businesses have rallied! We’ve marveled at the creative ways that many have adeptly pivoted their business plans to accommodate a rapidly changing set of circumstances. We’ve held our breath hoping that those who were unable to shift to online retail due to the nature of their services would be able to endure lengthy closures. And we’ve been heartened to see the many ways that this community has continued to support their favorite local brick-and-mortar stores, despite the challenges.

Moments like these remind us that this community is truly special and make us want to shout from the rooftops as these resilient local businesses begin to re-open their doors. Of course, the caveat is that they must re-open in a way that continues to prioritize community health and safety, so please remember your masks, stay home if you’re sick, observe all social distancing protocols, and take note of posted procedural changes at each place of business. It will take all of us doing our part to make this re-opening of our community businesses successful.

The Co-op is proud to partner with 20 other local businesses in town through the Co-op Connection and we’ve been particularly excited to see many of them begin to re-open their doors. There are many who provide close-contact services that will require them to remain closed for a while, but there are still ways to support these folks. We’d love to take a moment to celebrate these 20 businesses that make our downtown such a vibrant place and highlight their current offerings. Please note that these hours and conditions are subject to change. Please call ahead or click each business link below to view their web page for the most up-to-date information. This list was last updated on 6.2.20:

County Tire Center – Open! Visit Monday – Friday between 8 and 5 for all of your tire, auto, and hybrid/electric vehicle needs. Rest assured they can assist you in a safe and socially-distant manner — they continue to take all precautions to keep the community and their employees safe. Call ahead to schedule your appointment, then call them when you arrive. Make your payment by phone or through their walk-up window.
Danforth Pewter – Open at their Seymour Street location! Drop by (with your mask) and pick up some gifts for the graduates in your life or treat yourself to something special. They’re open Monday – Saturday 10-5 and Sunday from 11-4. Limit 10 customers at a time to allow for proper social distancing. Drop in and show them your support!
Green Peppers Restaurant – Open for curbside pickup until 7 pm daily! Order and payment by phone, schedule your preferred pick-up time, retrieve your order at the scheduled time at their outdoor pick-up station located at the front entrance. From Mark and the rest of the Green Peppers crew: “We thank you all so much for supporting us during this time. You are warming our hearts with your generosity! We will continue to be here to warm your bellies with yummy food!”
Honey Holistic Esthetics – Due to the close-contact nature of the services provided at Honey Holistic Esthetics, they must remain closed until further notice. However, if you’d like to show your support for this business, please consider ordering a gift card for yourself or a loved one.
Juice Amour -Their Middlebury location is offering online ordering, orders by phone, curbside pickup, and free daily delivery on orders of $25 or more to Middlebury, Bristol, Vergennes, Lincoln, and Monkton! Order online (choose “shipping” option for delivery) or give them a call at (802) 989-7271. Choose from fresh-pressed organic juices, salads, tacos, meal kits, healthy treats, and more!
Jumelles Wellness Midwifery – Due to the very essential nature of this business, this family-centered practice remains open for telehealth and home visits. Visit them on the web to schedule a consult for home birth midwifery care, doula services, lactation counseling, and childbirth education.
Kiss the Cook – The Middlebury location is open for curbside pickup Tuesdays and Saturdays from 11-2 to help equip all of your newfound pandemic culinary prowess. Call (802) 923-6143 to place an order. Gift cards may be purchased online.
Main Street Stationery – Open for phone orders and curbside pickup to meet your needs. Many of us are now working and schooling from home, so whether it’s homeschooling supplies, home office supplies, or all of the essentials to restock your arts and crafts collections, call (802) 388-6787 to place your order and arrange pickup.
Maple Landmark Woodcraft – Their retail showroom is now open Monday – Friday from 8-5 and Saturday from 9-4. Masks are required and they must limit the number of patrons to 4 at a time. Martha Rainville says “We look forward to seeing your smiling (masked) faces soon! If you’d prefer not to come in, we are always happy to ship (order online) or do curbside pick-up!”
Middlebury Fitness – As of June 1st, Middlebury Fitness is open! They have adapted the facility so that it now exceeds the CDC and Vermont Health Dept. safety guidelines. They are eager to welcome back old members and welcome new members as they continue to serve our community as we all navigate these challenging times. You can read more information about their reopening here: http://www.middleburyfitness.com/reopening.html.
Middlebury Sweets – Open for online orders, curbside pickup, and limited local delivery! Satisfy your sweet tooth and support this fun local business by ordering online or calling call 802-388-4518 between 10 am – 2 pm.
Natural Medicine of Vermont – Due to the essential nature of her work, Dr. Miller-Lane remains open and is scheduling telemedicine appointments until Monday, June 1. Please call 388-6250 to schedule a telemedicine visit by phone or email karri@naturalmedicineofvermont.com. Dr. Miller-Lane says, “Be well, stay safe and we look forward to supporting you in whatever way we are able.”
Otter Creek Used Books – Open! Did you read every book in your house during quarantine? Otter Creek Used books is ready to help you refresh your library! Visit Tuesday – Saturday 10 am – 5 pm and please observe all posted guidelines for safe browsing.
Otter Creek Yoga – Due to the close-contact nature of the classes provided at Otter Creek Yoga, the studio will remain closed until further notice. However, you may join Joanna Colwell for virtual classes via Zoom on Tuesdays, Thursdays, and Saturdays at 10:30 am or subscribe to her youtube channel to enjoy a class when the time is right for you. It’s a perfect way to recenter yourself and counter the stress of these unprecedented times. Your support is critical during this lengthy closure, so if you’re enjoying the virtual classes, please consider making a donation or purchasing a gift card via the links on their webpage.
Pro Skin Studio – Due to the close-contact nature of the services provided at Pro Skin Studio, they must remain closed until further notice. However, if you’d like to show your support for this business, please consider ordering a gift card for yourself or a loved one.
Stone Leaf Teahouse – Open for online orders and local pickup. What better way to de-stress than with a fresh, hot cup of tea? Order online and pick your tea up Monday – Friday from 11 am to 3 pm. They have many new fresh teas from the Spring 2020 harvest for you to try and a fascinating new blog post to read while you enjoy your freshly brewed cup!
Shafer’s Market & Deli – Open 7 days a week for curbside pickup or delivery to Weybridge, Cornwall, Middlebury, and East Middlebury. The ice cream window is open, too! Hours are Sunday – Tuesday 7 am – 5 pm, Wednesday and Thursday 7 am – 8 pm, Friday and Saturday 7 am -9 pm. Call 388-6408 to place your order today!
Texture Salon – Due to the close-contact nature of the services provided at Texture Salon, they must remain closed until further notice. However, if you’d like to show your support for this business, please consider ordering a gift card for yourself or a loved one.
Vermont Sun Fitness Center – Will open at 6:00 am Wednesday, June 3rd! Hours will be Monday thru Friday 6 am-8 pm, Saturday & Sunday 7:30 am-4 pm. This also includes the pool. They hope to begin a limited class schedule as early as the week of June 8th. They’ve been working hard to ensure their facility exceeds the CDC and Vermont Health Department safety guidelines. Please wear your mask and follow all posted safety procedures. To learn more about their safety protocols, click here.
Waterfalls Day Spa – Due to the close-contact nature of the services provided at Waterfalls Day Spa, they must remain closed until further notice. However, if you’d like to show your support for this business, please consider ordering a gift card for yourself or a loved one.

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April 21, 2020

ACORN Launches Virtual Farmer’s Market

ACORN has launched a Virtual Farmer’s Market and Online Guide to Connect Customers with Farmers Directly. Customers can pick up orders at one of two locations in the Champlain Valley.

COVID-19 is affecting the food supply chain in unprecedented ways. Supply and demand are out of balance on a global, regional and local scale. Vermont, however, is fortunate to have an abundance of local food producers ready to help feed our community. As a result of the temporary closure of area farmers’ markets, restaurants and schools, ACORN has created an interactive online map that lists nearly 250 farmers and food producers in Vermont’s Champlain Valley who sell food locally. The map will help match folks looking to buy local food with growers who have an abundance to sell.

In addition to the map, ACORN is organizing a virtual farmers’ market to encourage people to shop online using individual producer’s websites. All payment is done online, and orders will be ready for curbside pick-up at one of two distribution sites beginning Wednesday, April 29:

Tandem, 26 Main St, Bristol on Wednesdays 4PM-6PM
Hannaford Career Center, 51 Charles Ave, Middlebury on Thursdays 10AM -12PM

ACORN is moving quickly to get this launched and locations are subject to change. Additional locations in Vergennes and Brandon may be added in the future if sufficient interest is shown by farmers and customers. ACORN will continue to keep its website up-to-date.

All orders will be packed by folks wearing gloves and a mask. Customers will be asked to wait in their cars and roll down their passenger rear window where volunteers, also wearing a mask and gloves, will place their orders. All social distancing measures will be in place. Any orders not picked up within the designated time slot will be donated to HOPE.

ACORN’s new interactive online map lists all of the Champlain Valley farms that sell food locally and is organized by food category.

The map can be found at http://www.acornvt.org/onlinemap and the online market can be found at http://www.acornvt.org/onlinemarket . Farmers who don’t have an e-commerce site and who would like to be part of ACORN’s new virtual farmers’ market platform should contact ACORN’s Lindsey Berk at Lindsey@acornvt.org

ACORN (Addison County Relocalization Network) is a 501(c)(3) non-profit community organization based in Middlebury, VT whose mission is to promote the growth and health of local food and agriculture in Vermont’s southern Champlain Valley. We are working with growers, schools, businesses and community and statewide partners to increase the consumption of locally-grown food. For more information, go to http://acornvt.org/.

April 1, 2020

Co-op Connection Featured Business – Juice Amour

We’re excited to shine a little light on a local favorite – Juice Amour! They’re our featured Co-op Connection Business this month and they have a sweet deal for Co-op member-owners. Show your member card when you visit Juice Amour’s Middlebury location and you’ll receive 10% off their full line of organic, raw, fresh-pressed juices, smoothies, chia pudding bowls, sprouted nut milk, and other healthy, seasonal lunch and dinner offerings! Read on to learn more about one of Middlebury’s best stops for fresh, healthy foods on the go!

Juice Amour is owned and operated by Sheri Bedard and her father David Bedard. It was the love and strong belief in the many health benefits of drinking fresh juice that started Juice Amour on it’s path to your backyard.

They wake up early to produce local, raw, organic juice and products on-site every day. According to Sheri, “Every day we wake up passionate in our belief that healthful food should be accessible, taste delicious, look beautiful, help you feel amazing and have as little negative impact on the environment as possible. Every decision we make here is with those philosophies in mind but (lucky for you) all YOU have to do is enjoy the deliciousness that comes from those efforts.”

Keeping it Local

Getting as much produce from our local organic farmers is a core principle of the companies mission to make a minimal impact on the earth while supporting local farmers. They view their support of local organic farmers as an essential step toward minimizing the global impact of their business as well as providing support and income for their neighbors. As often as possible all juice ingredients will be sourced locally.

Glass and the “Milk Bottle” Concept

To maximize health benefits for you and minimize the impact on our planet they avoid the use of plastic and recycle and reuse the glass jars their juice is delivered in. They ask customers to return their jars and lids to the location they picked up their juices where they are commercially washed and reused again and again. This reduces the cost to their clients while minimizing any negative impact of drinking out of plastic as well as maximizing benefits to the community and planet.

Commitment to Organic

Juice Amour is also committed to supporting organic. Organic farming employs methods that minimize the use of toxins while building soil quality and protecting water quality. Additionally, buying organic supports chemical and pesticide-free practices that are healthier for our farmers and for our planet. Lastly, they also feel that organic foods have more intense and delicious flavors – no wonder their juice is so delicious!

Abundant Offerings

In addition to a bounty of fresh organic, raw fruit and veggies juice options, Juice Amour also offers raw, sprouted nut milks; guilt-free raw smoothies; gluten and dairy-free soups; chia pudding; acai, dragon fruit & cashew cream bowls & jars; and other seasonal, organic and raw lunch and dinner options. Click HERE to browse their menu.

Their juice cleanses are extremely popular and are a great way to introduce people to juicing while enjoying incredible benefits, ranging from weight loss to improved health. They also know that the true benefit to juicing is accomplished when it is done regularly so they are constantly adding new juices and products to keep things new and fresh.

Sheri and the Juice Amour crew are proud to be based in Middlebury, Vermont, with additional locations in Burlington and St. Albans!

March 30, 2020

A Fine Balance

I have had the pleasure of serving as the Middlebury Natural Food Co-op (Co-op) Board Treasurer for the past four years. For me, this time of year always includes working with Glenn Lower (GM) and Steve Koch (Finance Manager) to develop the annual budget for the next fiscal year. The Co-op is no longer a buying club nor a mom & pop operation. It is a robust and thriving food cooperative that employs 115 staff members and serves 5,500 member-owners. I mention this because our Co-op has grown and evolved in the past 40 years into a complex organization.

Building an annual budget is a bit like putting a puzzle together. In the case of the Co-op, the process starts with projecting annual sales for the next fiscal year. Think of annual sales as the frame, or border, of the puzzle and the remaining puzzle pieces as all the competing needs and priorities that must be considered, sorted by color to make up the interior of the puzzle. Believe it or not, there is an art to building a realistic and financially sustainable budget! It requires looking at past performance, current trends, and imagining a desired future state.

The Co-op’s annual budget process is guided and informed by our Mission and End Statements:

Mission Statement:

The Middlebury Natural Foods Cooperative is a democratic, member-owned cooperative committed to providing healthy, competitively priced foods; encouraging ecologically sound and healthful patterns of production and consumption; and responding to members’ needs accordingly.

Ends Statement:

Our cooperative exists so that Co-op member-owners, customers, and the community benefit from:

Healthy Foods
Vibrant Local Economy
Environmentally Sustainable and Energy Efficient Practices
Co-operative Democratic Ownership
Learning About These Values

The “Ends” guide day-to-day operations, inform decision making and serve as a constant reminder of the purpose of our cooperative. The Ends represent our cooperative values. As you can imagine, there are many competing priorities to consider and balance as we create a budget that aligns with our mission and values and is financially sustainable.

The Co-op strives to provide the fairest possible prices to customers and at the same time provide fair compensation to employees and fair prices to farmers/producers. During the past year, there has been a lot of discussion about the minimum wage on a local, state, and national level. The Co-op has followed this public conversation and recently committed to bringing the lowest-paid positions up to $15/hour by March 31, 2021. This decision was made thoughtfully and took into consideration the current and long-term impact on the budget. This is one example of the thought and consideration that goes into building a budget that reflects the Co-op’s commitment to staff and a vibrant local economy.

I will close with a simple graphic depiction that Glenn often shares at the annual meeting. Imagine $1 in sales and how it is sliced up by big expense categories.

As you can see, 65 cents of every dollar go toward paying fair prices to farmers/ producers and 22 cents provides fair compensation (wages & benefits) to employees. The remaining 11-12 cents cover other operating expenses (administration, physical plant, promotions, governance, taxes, loan interest, Patronage dividend) leaving a small net profit (1-2 cents of each dollar). The net profit is saved for reinvesting in the future community co-op.

Managing and operating within a financially sustainable budget is a bit like walking a tight rope. It requires focus, foresight, and commitment to balancing all the demands of running a business while embracing our Co-op mission and values.

Lynn Dunton is a Middlebury Natural Foods Co-op Board Member

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