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Spotlight on Field Day

We’re shining our Member Deals Spotlight on Field Day this week! Member-owners can enjoy 20% off all Field Day products from January 23rd – 29th. You may recognize these products as part of our Co-op Basics lineup, so you’ll be thrilled to hear that the discounts run even deeper this week! Read on to learn more about this company with a goal to fill consumers’ homes with a wide selection of value-priced items that they can use and feel good about every day.

Field Day believes in understanding where our food comes from. At every step of the way, they ensure that their products meet the highest quality standards. All of their ingredients and products undergo third-party certifications such as USDA Organic, Non-GMO Project, Whole Grains Council, Gluten Free and Fair Trade. You will never find preservatives, artificial colors or artificial flavors in any of their products. What you will find is delicious, good-for-you and genuinely simple products.

Values

  • Real food: Promoting organic and natural products with a commitment to Non-GMO.
  • Real flavor: Producing genuinely simple products that are not only good-for-you but taste good.
  • Real people: Field Day works as a team, from their valued employees to their inspiring retailers to their treasured consumers, every step of the way.
  • Real fun: Creating memories one family meal at a time.

 

Mission

Their goal is to fill your home with a wide selection of value-priced items that you can use and feel good about every day. Their harvest of Non-GMO, organic, and quality products are delicious and genuinely simple. They take a less-is-more approach with ingredients and packaging. No confusion, just what you need. That’s Field Day.

 

Promise

  • To sell only the highest quality of products. Field Day ensures that offerings adhere to the most rigorous of standards through third-party certifications.
  • To provide great taste. What they leave out in artificial flavors, colors, and unnecessary preservatives, they make up for in pure deliciousness.
  • To remain value priced. With the cost of living and organic food on the rise, Field Day believes that healthy eating should be an achievable lifestyle for every family.
  • To have you and your family’s best interest in mind. From the growth of an idea to the moment it hits your dinner table, Field Day acknowledges what their products mean to your family.

 

 

Organic

What does it mean? This means knowing exactly where our food comes from, how it was made, and that it meets the highest quality standards along the way. Bearing the USDA Organic seal ensures that products are grown and processed according to federal guidelines addressing soil qualities, animal raising practices, the use of additives and more. 

How does it affect your family? Organic foods are cleaner for your family and the environment because they do not allow toxic persistent pesticides, GMOs and antibiotics and growth hormones. They prohibit the use of artificial colors, flavors, and preservatives. 

What are is Field Day doing about it? Whenever possible they source organic ingredients to produce USDA Certified products that you can use and feel good about every day.

 
 

Non-GMO

What does it mean? The Non-GMO Project defines GMOs as genetically modified organisms that have been “artificially manipulated in a laboratory through genetic engineering, creating unstable combinations of genes that do not occur in nature.” 

How does it affect your family? Many of the foods that are popular among families and children contain GMOs. In North America, over 80% of our food contains GMOs, meaning that these unwelcome additions are likely present at breakfast, lunch and dinner. Their use and consumption could lead to harmful effects on both the environment and human health. 

What is Field Day doing about it? All of Field Day’s products are currently verified by or enrolled in the Non-GMO Project, a third-party organization that tests and certifies a product does not contain GMOs. The seal indicates that any at-risk ingredients are continually monitored and tested through a rigorous verification process. Field Day works to source organic products, support sustainable farming practices, and give you the right to make an informed choice. Therefore, by choosing Field Day, you are committing to live Non-GMO.

 

 

Made in the USA

What does it mean? The majority of Field Day’s products are produced in the USA with some containing domestic and imported ingredients.

How does it affect your family? By taking pride in our country and the work that our farmers put in every day, sourcing Made in the USA and local growers we work in supporting your communities and bringing the fruits of their labor directly to you!

Solar Powered Real Pickles Wins Two Good Food Awards

Real Pickles, a Greenfield, MA worker co-operative, won two Good Food Awards on January 17th for their Organic Beet Kvass and Organic Nettle Kraut.  Real Pickles co-owners Annie Winkler and Greg Nichols received the awards at a San Francisco gala hosted by renowned farm labor activist Dolores Huerta, food author Michael Pollan, and chef Alice Waters.  The Good Food Awards recognizes American food and drink crafters who demonstrate both a mastery of their craft and a commitment to maintaining exceptionally high social and environmental standards in their work. 

Staff at Real Pickles

A timely example of Real Pickles’ commitment to responsible food is their recent 31-kW solar array which, installed beside their existing 17-kW array, makes Real Pickles’ facility 100% solar powered. “Environmental sustainability and strong regional food systems are at the core of our mission,” says Dan Rosenberg, founder, and general manager. “We are always seeking ways to reduce our carbon emissions, increase our use of renewable energy, and support policies that push for climate mitigation.”

In operation since 2001, Real Pickles makes fermented dill pickles, sauerkraut, beets, kimchi, hot sauce, and other traditional pickled foods. The co-operative buys over 300,000 pounds of certified organic produce each year from Northeast family farms.  The winning products feature beets from Harlow Farm in Westminster, VT; cabbage from Atlas Farm in South Deerfield, MA; and fresh nettles from Sawmill Farm in Florence, MA, and Zack Woods Herb Farm in Hyde Park, VT. 

“These awards highlight the reason we’re in business,” said Annie Winkler, production manager. “We are proud to contribute to a community that values a healthy and nourishing food system – for people, communities, and our planet.”

The Good Food Awards celebrated its tenth anniversary by announcing 219 winners in sixteen food categories who are fostering land stewardship, strengthening communities, and building soil health. 

The winners rose to the top in a blind tasting of 1,835 entries, then passed a rigorous vetting to confirm they meet Good Food Awards standards regarding ingredient sourcing and environmentally sound agricultural practices.

Real Pickles products are sold at over 500 retail outlets in the Northeast, including co-operative grocers, natural food stores, and regional farm stands. 

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 100-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products are 20% for member-owners from January 16th – 22nd! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

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The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Lucas Dairy Farm – Orwell, VT

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918. 

Four Hills Farm – Bristol, VT

Today, Cabot’s future looks bright. Their company blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a  huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, 114 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

Cher-Mi Farm – North Orwell, VT

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

 

 

Spotlight on New Chapter

Looking to step up your wellness game in 2019? We’re shining our Member Deals Spotlight on New Chapter this week and all of their supplements are 20% off for member-owners from January 9th – 15th. Read on to learn more about this Brattleboro-based B Corp that has been honoring natural well-being by nurturing body, soul, and Earth for nearly 40 years:

 

New Chapter was originally founded in 1982 by Paul and Barbi Schulick out of a passion to promote health through innovative botanical formulations made with 100% real foods and herbs. The company has grown and evolved over the past 38 years, but it still remains firmly rooted in Brattleboro, VT where they proudly employ more than 150 area residents.

 

Mission

  • To deliver the wisdom of Nature, thus relieving suffering and promoting optimal health.
  • To advance the organic mission, nourishing body and soul with the healing intelligence of pure whole foods and herbal supplements.
  • To nurture and sustain Mother Earth, the source of natural healing.
  • To honor and reward personal growth, for enlightened teamwork depends on the vitality of every member of the New Chapter® family.

 

Commitment to Sustainability

At New Chapter, concern for the planet is expressed not only through careful sourcing and formulation principles but also with every action they take as a company. New Chapter is proud to be a Certified B Corporation, which means they define success in holistic terms that encompass not just profit but people and Earth too. 

  • Sustainable Sourcing – They travel the globe to identify and build relationships with supplier partners who share their commitment to sustainable sourcing. Knowing their suppliers and the origins of their crops helps to uphold a supply chain that is both socially responsible and environmentally conscious.
  • Welfare of People – Throughout the supply chain, from Vermont to India, New Chapter aims to engage partners whose workers are treated with respect and provided with working conditions that are safe, healthy, and balanced.
  • Climate Friendly Farming – New Chapter is proud to be a part of the growing regenerative agricultural movement. Replacing industrial practices with regenerative ones can reboot plants’ natural cycle of removing carbon from the air by sequestering it in the ground. Along with adherence to organic standards, soil regeneration practices include rotating crops, composting, using cover crops, and avoiding deep tilling. These techniques create healthy, carbon-rich soil that is full of organic matter and holds water like a sponge.
  • Waste Reduction – New Chapter is able to compost, recycle, or reuse more than 80% of the waste they produce – everything from lunch leftovers and office paper to pallets and shrink-wrap. And they’re now certified Zero Waste to Landfill, which reduces their carbon footprint and uses energy recovery to convert their waste into clean energy.

 

Giving Back

As environmental stewards focused on human health, New Chapter works to increase accessibility to organic food, farming, and traditional herbal medicine. And as a Certified B Corp, they endeavor to use their business resources to help solve social and environmental problems—in communities around the world where our ingredients come from as well as locally right here in Vermont. Partners include Kindle Farm and the Vermont Food Bank.

 

 

Spotlight on Spectrum

Spectrum is featured in our Member Deals Spotlight from January 2nd – 8th and their full line of products are 20% off for member-owners. Read on to learn more about why they shine:

 

OUR STORY

In 1986, Spectrum Naturals® brand was founded in Petaluma, CA to bring nutrition and quality into the vegetable oil market. Soon after Spectrum Naturals® brand was founded, Spectrum Essentials® brand was created to produce and market dietary supplements. Both brands were committed to offering premium, wholesome alternatives to conventional products. This commitment stemmed from the brand’s use of organic, non-GMO ingredients and its chemical-free extraction of oils.

Spectrum Naturals® brand soon became a leading innovator in the development of expeller-pressed and certified organic vegetable oils, as well as a leading proponent of testing and verifying the absence of genetically modified organisms in its culinary oils. In 2005, Hain Celestial Group acquired Spectrum® Organic Products, and today, Spectrum® brand is the #1 Natural and Organic Culinary Oil brand!

OUR COMMITMENT

Spectrum® brand was founded for one simple reason: to provide a reliable source of high quality, wholesome products. Our brand offers 30+ varieties of Non-GMO Project Verified culinary oils, sourced from worldwide geographies including Spain and Italy. This collection of oils feature premium expeller-pressed and cold-pressed products. As your culinary partner, we are here to educate, guide, and inspire you with tips and resources that will take your dishes to new heights. Explore our products and our website to learn how to give your healthful lifestyle a boost.

Click here to check out delicious recipes and suggested uses for Spectrum products!

Featured Co-op Connection Business – Pro Skin Studio

Is your skin in need of some TLC? Or maybe you’re long overdue for a massage? Check out our Co-op Connection Business of the Month, Pro Skin Studio! Co-op member-owners can enjoy 10% off when they visit this beautiful boutique spa in the heart of Middlebury’s Marbleworks!

As a Co-op shopper, you likely know that eating well does a body good, but did you know that carving a little time out of your hectic schedule to care for your skin and body can also reap major benefits to your overall stress level and sense of well-being?  Experience the bountiful benefits of the wide range of treatments that Pro Skin Studio has to offer!

Pro Skin Studio offers a unique experience unparalleled to that found in a large salon and spa or medispa. Their skilled staff members provide technology accelerated skin treatments, peels, massage, shiatsu, fireless cupping, gua sha massage, lash lifts, full-body waxing and eyebrow waxing/design. They have the ability to customize services not only to a clients’ skincare needs but also to their budget.

 

Meet the Crew

Jenn Buker, the owner of Pro Skin Studio, has completed over 200 hours of post-graduate education in the skincare industry. She is acne-certified by Educated Therapists, oncology-certified by Greet The Day, certified in natural brow design by Regina Brows and was personally trained by Cricket Enos, one of the most highly respected Brow and Brazilian waxing educators in the United States. She is a Dermalogica Expert Plus and Roccoco Botanicals Skin Specialist. In addition, Jenn is a master trainer for ThermoClear and is a distributor for many of the large equipment brands in the skincare industry. Jenn’s philosophy on skincare is simple – healthy skin is beautiful skin, and only needs accentuating, not covering! She is deeply committed to her clients, and truly enjoys the time spent with each and every one of them.

 

 

Georgia has been a licensed esthetician since 2018. Her holistic approach to skincare is influenced by her former 14-year career as a certified massage therapist. She combines her skilled, confident touch with her ongoing studies in the skincare field to offer exceptional skin care and waxing services. Georgia is a well-rounded esthetician with a focus on helping people make significant and lasting changes in their skin, which ties in well with her passion for wellness. Georgia is dually certified in acne treatments by Educated Therapists & Face Reality and is a Roccoco Botanicals Skin Specialist.

 

Gina has been in practice as a certified Massage and Bodywork Therapist for 16 years. She started her training in Minnesota at Centerpoint School of Massage and Shiatsu Therapy. She has continued to expand her repertoire in Thai Massage, Reiki, Ayurvedic Energy Balancing & and variety of spa relaxation treatments and wraps. Gina loves to read people’s body and designs treatments specific to each client. She is very well rounded with her training and ability and loves to range from relaxation massage to energy work and deep tissue massage. She believes each individual is unique and manifests stress and blockage in different ways. It is her job to find what each client needs that day to leave feeling revitalized and refreshed.

 

 

 

Chelsey is our fabulous ‘receptionist / keep-Jenn-organized’ chica. She apprenticed as a cosmetologist, and is our resident makeup guru! She is a highly organized individual that always greets our guests with a huge smile.

 

As skilled bodywork practitioners, the team at Pro Skin Studio is able to bridge the gap between the result-driven corrective services of a medispa while still providing the relaxation and pampering of a larger salon and spa. The only way to truly know the unique services that Pro Skin Studio has to offer is to come and experience them for yourself. They guarantee that you will look and feel your best!

Call (802) 458-8964 to schedule an appointment today!

Click here for great skin care tips from the pros at Pro Skin Studio!

You Already Own Your Grocery Store…Now Run for the Board!

 

Want to learn more?  You can talk directly with current Board Members at the Co-op this month.  Stop by on Tuesday, 3/10, between 3 and 6 pm to meet Molly and find out what it’s like to be a member of the Co-op’s Board  of Directors!

“I spent 13 years investigating every facet of the food supply,” author Jon Steinman wrote recently in an article for Yes Magazine. “It led me to the conclusion that the grocery store is hands down the most influential force shaping food, the planet, and our health. The organic food industry, jump-started in congress by our Senator Patrick Leahy (Thank you, Senator!), has grown to more than $50 billion per year. In Addison County we are lucky to have so many local food options: Many of us shop at the farmers’ market, have a garden, or go directly to a farm to buy meat and eggs or pick up a CSA.

Steinman poses an important question – if ten percent of our food dollars are spent locally, where does the other 90% go?  In places where food is less abundant, no matter where you shop, you end up sending your dollars to a handful of multinational companies. They have gobbled up small and regional scale grocery chains: Hannaford, Food Lion, Giant, Stop & Shop, all are now subsidiaries of Ahold Delhaize from the Netherlands; Fred Meyer, Harris Teeter, Ralphs are now Kroger brands; Safeway, Shaw’s, Star Market and Vons are owned by Albertsons. Even Fresh Market, Trader Joe’s, and Whole Foods are all owned by large grocery conglomerates.

“OK, I get it,” I can hear you thinking, “I already shop local, now I’m just subject to more of the shop-local-gospel coming from a board member.” You’re not entirely wrong, but beyond investing your dollars I want you to invest something more precious: Your time.

As member-owners we are all dedicated to local and organic foods, which is the backbone of the cooperative grocery movement. How and where we get our food is the underpinning of so many societal and economic inequalities. Our food dollars are vital, but so is taking time to serve on the Coop Board of Directors.  Is there an issue that really fires you up? Climate Change? Wealth Inequality? Health? They are all tied to our food system, and as a board member, you have the opportunity to get involved in those decisions.

How? Run for the board. We lucky 11 members-owners as a board have the privilege of serving all of our member-owners and the broader community.  It is incredibly fun and meaningful. We are seeking leaders with diverse perspectives and you can be one of them. Elections will be here sooner than you think, and we are accepting applications for candidates until March 15 (which is only 2.5 months away!). For more information about running for the board feel free to email Amanda at apawarren@gmail.com or board@middlebury.coop to learn more.

RJ Adler is a Middlebury Natural Foods Co-op Board Member

RJ Adler ( Incumbent)

Being my Best Self in 2020 by Working at the Co-op

Do you have a new year’s resolution for 2020? 

A common goal you could promise yourself is making food choices that are healthier for you. You might decide that this is the year you reduce plastic waste. Maybe 2019’s resolution didn’t stick, so you give yourself a daily goal such as I will do cardio exercise once a day, every day. Finally, there’s the perennial career-related resolution, I want to be happy at my job.

The Co-op is a wonderful place to work if you are interested in setting self-improvement goals and sticking to them. In addition to offering wellness benefits such as dental, vision, and group health insurance, the Co-op provides its employees with abundant opportunities to bring their best selves to work. Allow me to share my experience: I was hired halfway through 2019 as the HR Assistant, mostly tasked with benefits administration (check out our benefits!) and recruitment details (keep reading this blog post!). All four of those resolutions listed above? Working at the Co-op helped me achieve all of them! 

When it comes to making healthy food choices, could there be a better resource than the Co-op? An encyclopedic knowledge about natural foods is not a requirement to be hired here; a willingness to engage with the Co-op community will set you up for success. For instance, I have collected from customers countless recipes for produce that was unknown to me until just a few months ago, and speaking with my more knowledgeable colleagues (familiar faces if you’ve shopped here for years) has sharpened my perspective when I read the label on wellness products as a customer. If you’re interested in deepening your understanding about food systems, agriculture, and production, then you are in the right place to grow your awareness as you develop relationships with vendors, farmers, and producers. Moreover, sometimes we have packaged food that is no longer okay to sell due to an imminent expiration date or squishy produce that staff can take home free of charge; combined with a generous staff discount at the registers, Co-op employees can make healthy choices on a budget.

I had never seen fresh ginger before! The Produce department taught me that it’s milder when it’s fresher, and wow, is it delicious!

 

Reducing plastic waste is a struggle as we face a cultural shift in our communities. I find that pausing my consumption of single-use plastic involves logistical swaps – for instance, carrying reusable bags to the store or remembering my mug means planning my day better. Fortunately, working at the Co-op means being a part of a culture of sustainability. My colleagues have taught me so much about the nuances of composting! Reducing packaging and other generators of plastic waste is easy because the bulk department innovates creative alternatives to encourage sustainable shopping; thanks to the enthusiasm of folks in the bulk department, I have developed the habit of carrying cute spice jars and funky vinegar bottles in my reusable shopping bag, and my wallet is very happy that I made that change.

It’s fun being green at the Co-op!

 

Let’s talk about “staying in shape”, which means something different to everyone. Full disclosure: most of my job takes place at a desk behind a computer, though I am not in the majority. Most Co-op staff spend their days on the floor, lifting at least fifty pounds repeatedly and frequently. It takes quite a symphony of devoted bodies strategically coming together to put in the physical work needed to make the Co-op the well-stocked and smoothly-operated community hub customers know and love; if you want a job that will keep you moving throughout the day, you could check out our current openings and apply online. I keep my New Year’s resolution by working up a sweat pushing in carts from the parking lot, though I recently heard about a time when some staff wore step counters at work and their step count regularly reached the tens of thousands!

 

So, if you’ve made it to the end of this blog post, you’re probably wondering about that pesky career-driven resolution: am I happy in my job? At the beginning of 2019, I had made an extra promise to myself: I wanted to reduce stress in my life so that I could be kinder to myself and others. Keeping those resolutions for the first half of the year was incredibly challenging for me. Then, I started working at the Co-op, whose influence made those lifestyle changes dramatically easier. With fun workshops offered throughout the year, we have plenty of professional development opportunities. If you shop at the Co-op during some of its busiest times, you might not think of it as a particularly stress-free environment; however, managers empower staff to provide excellent customer service with independence and to resolve conflicts in constructive terms. Working closely with folks who share values of generosity and reliability has transformed how I engage with other parts of my life, including how I communicate with others and handle stress. I feel very lucky that my job at the Co-op helped me to keep these promises I made to myself for 2019. I look forward to keeping true to these resolutions in 2020, though some may say you can resolve to be a better version of yourself at any time of the year. Who knows what new things I’ll learn from the Co-op next year. Of one thing I am absolutely certain: after a day’s work with great people, I leave the store as a  happier version of myself.

Our workshops have themes that range from mushroom identification to implicit bias trainings.

So what about you? Do you have a new year’s resolution? Will 2020 bring a change in your career? Check out our current openings here and submit your application today!

 

Kindly,

 

Your Co-op Human Resources Assistant, Emma

Spotlight on Agricola Farm

Have you ever met someone so passionate about what they do that their enthusiasm is nearly palpable? Alessandra Reillini of Agricola Farm is just that someone and we’re excited to shine our Member Deals Spotlight on her farm this week. All Agricola Farm meats are 20% off for member-owners from December 26th – 31st, so it’s a great time to stock up the freezer. Read on to learn more about this ecologically-focused farm raising animals in the lush pastures of Panton, VT and the passionate Italian farmers that bring it to life:

About the Farmers

Agricola is a small diversified Italian farm in Panton, VT run by Alessandra (Ale) and Stefano (Steu). They, along with their small crew, are the farmers, the butchers, the vendors, and the chefs.  Ale originally founded the farm in 2007 with three pigs, four sheep, and big dreams. After earning a  Ph.D. in Psychology from Yale School of Medicine, she was lured to the Green Mountain State to UVM where she continues to serve as a Professor of Clinical Psychology when she’s not hard at work on the farm.  Stefano is an Agronomist and has a Masters in Agricultural Science from the University of Turin, in Italy. They share a love of good food, good company, an intense work ethic, and a strong commitment to environmental stewardship.

The Agricola “Farmily”

They specialize in raising and preparing gourmet meats and are particularly well known for their pasture-raised pork. On their farm, you’ll also find Icelandic sheep and heritage breed chickens, for both eggs and meat, along with apiaries for farm-fresh honey. In 2019 they also began raising ducks and geese and they grow many Italian varieties of vegetables and herbs, which you can sample if you’re lucky enough to attend one of their famous farm dinners, or you happen to visit their lovely farmstand during the summer months. At the farmstand, you’ll also find unique seasonal treats including fresh-baked bread, handmade Italian pasta, wildcrafted herbal teas, and artisanal soaps made with their pork lard, along with a stunning array of their fresh and cured meats.

Agricola Farm Stand in Panton, VT

The Italian Way

Ale, Steu, and the rest of their “Farmily” are committed to raising livestock the traditional Italian Way. What does this mean?

  1. The diet they choose to offer their animals promotes more natural growth. They use less sugar (no corn or whey) and fewer proteins (no soy) than the average pig diet. They also select non-GMO feed and avoid feed that speeds the oxidation process of the meat, such as brassicas and soy. Thanks to their diet and genetics, their pigs are predisposed to grow slower, reaching butchering weight at 14+ months, as compared to the usual 6 months for conventionally raised pigs. Why is this important? Muscles that grow slower are more flavorful. Many chefs describe Agricola Farm’s pork as complex and naturally flavored.
  2.  The animals can best express their pigness in pastures. Agricola Farm’s pigs are rotationally-grazed, moving to a new paddock bi-weekly, which allows them to graze the land naturally rich in grasses, legumes, parsnip roots, Jersualem artichokes, fruits, and hickory nuts. Running, digging, and grazing is a great exercise that keeps the pigs happy, entertained, and improves the flavor of the meat. According to Ale, “there is an unexplainable satisfaction in seeing pigs harvesting their own food straight from the land.” Ale and her farmily seed the pastures with grains, legumes, fruits, and vegetables that they know the pigs will enjoy and they take great satisfaction in watching the pigs forage and feast.
  3. Agricola Farm processes their own meat following traditional Italian techniques for handling and cutting the meat. This allows them to celebrate their heritage while also maximizing the tenderness and flavor of their products. 

In short, the Italian Way means healthier animals, a more natural and enjoyable way of life for the animals, greater fertility for the land, and higher quality meat for the consumer. 

Happy pigs foraging in a fresh paddock

Looking Forward

Ale and her team have been hard at work rolling out an exciting new project — the opening of Agricola Meats in Middlebury! This meat processing facility will allow them the space, equipment, and flexibility to produce their own cured meat products, along with creating unique products for four other local farms. In her blog, Ale shares that, “the new facility allows us to produce a variety of cured meats such as prosciutto, coppa, pancetta, lonzino, and zillions of other products. We are so excited and ready for this shift! Our hearts also warm up because of the enthusiasm that we find for the project all around us: from the farmers that are happy to finally get a fair price for their livestock and create a unique quality product, from the shop owners that are proud to promote a product in which they believe, and from the people that buy the product and discover a delicious and nutritious way to promote responsible agriculture and be part of the green change that is happening at our farms. It has been a wild and happy ride to get this project going and we have countless people that helped us on the way.  I feel so humbled that so many people have just offered their time and their expertise and many of them have done that without asking for a compensation, only because they believed in the importance of the project… the importance of supporting Vermont Farms, the importance of supporting a type of agriculture that helps our environment and the importance of creating a top product that can make Vermont proud.”

Icelandic Sheep on pasture at Agricola Farm

Here at the Co-op, we’re grateful to work with farmers like Ale and Steu who are so dedicated to the craft of ecological farming and sustainable meat production. It’s critical that we, as consumers, support farmers that prioritize animal welfare and environmental stewardship. Agricola Farm takes pride in their products and they’re excited to become part of your family dinner table.

ducklings at the farm

Spotlight on Trois Petits Cochons

We’re shining our Co-op Spotlight this week on one of the most awarded specialty food companies in North America-  Trois Petits Cochons!  Les Trois Petits Cochons has produced award-winning, all-natural pâté and charcuterie since 1975 by crafting small, handmade batches using only the finest high-quality ingredients. Their full product line is 20% off for member-owners from December 19th – 24th – just in time for creating beautiful, crowd-pleasing holiday platters! Read on to learn more about this company that has been producing high-quality, hand-crafted products for over 40 years!

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Heritage:

Les Trois Petits Cochons first opened its doors as a small charcuterie in New York City’s Greenwich Village in 1975. It has since grown to become the leader in the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats and other French specialties. Their products have garnered a long list of SOFI awards, earning great respect in the culinary world.

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Mission:

Les Trois Petits Cochons is committed to continuing the tradition of making delicious, authentic and quality pâté and charcuterie for its customers. By combining time-honored recipes, choice ingredients, innovative cooking methods and strict quality control they are able to create consistent, handcrafted products. All of this, together with dedicated customer service and a passion for good food, have allowed Trois Petits Cochons to stay true to the small charcuterie where they began over 40 years ago.

Environmental Commitment:

The team at Les Trois Petits Cochons is committed to sourcing and producing the highest quality all-natural specialty food products in a responsible and sustainable manner.

They believe in:

  1. Transparency – Customers should be able to know where their food comes from and be able to buy from companies committed to sustainable animal husbandry. 
  2. Trust & Relationships  – They believe in partnering with those who can make the best product in the most responsible manner. They personally visit all of their major suppliers, the majority of whom are family farms, to make sure they are upholding the standards set by Les Trois Petits Cochons.
  3. Local – Les Trois Petits Cochons always begins their search locally. Many of their suppliers come from within 100 miles of their production facilities, but sometimes to find that special ingredient they need to go further afield, including to France where they source many of their ingredients like wild mushrooms or espelette pepper.

Be sure to check out the fabulous collection of recipes on their web page!

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