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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 10th – 16th. 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 over 35 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 36 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.

 

 

Consider Being a Board Member…

Election season for the Board of Directors is upon us! I am frequently asked why I choose to be a member of the Co-op board.  We are all familiar with the refrain “voting with your dollars” as a shared value of conscious consumers.  I choose to spend my money at the Co-op because I believe in this slogan. And, I choose to be a member of the Board of Directors because I similarly believe in the concept of “voting with your time.” Being a member of the board allows me to “spend” my time committing to democracy.

Wendell Berry writes: “No matter how much one may love the world as a whole, one can live fully in it only by living responsibly in some small part of it.” In these unsettled times, participating in the democratic leadership of a cooperatively owned, local business allows me to practice living responsibly in my small part of the world. Our Co-op may seem like a small fish in the big pond of the globe—whether we buy organic, fair trade chocolate chips at the Co-op, or conventional chocolate chips from Amazon may seem dolefully inconsequential in the face of the massive social-justice issues our world faces. Participating in the democratic ownership of the Co-op, however, allows me to devote my dollars, time and energy (the only resources I am fully in control of) to the pursuit of an alternative to our global status quo.

During our election season, I urge you to remember Wendell Berry’s concept.  Your decisions and interest matter – whether you are considering running for a spot on the board, or reading up on board candidates to vote in May.  Our Co-op may be small, but participating in the democratic process of our board elections allows us to practice living responsibly in our small part of the world, and thereby living fully in the world as a whole.

Board Recruiting Packets with details on the process of becoming and serving as a board member are available on the website here.  Applications are due March 15, 2019. If you have any questions about running for or serving on the board, please contact Kate Gridley, kmgridley@gmail.com, (802)989-1928, or any member of the Board.  

Amanda Warren is a Middlebury Natural Foods Co-op Board Member

 

 

Spotlight on Niman Ranch

We’re shining the Member Deals Spotlight on Niman Ranch this week to celebrate their efforts to provide all-natural meats raised by family farmers committed to sustainable & humane practices. All of their meats will be 20% off for member-owners from December 27th – January 2nd.  Read on to learn more about Niman Ranch, their dedication to sustainable meat, and the small family farmers who make it possible.

Niman Ranch began in the early 1970s on an eleven-acre ranch in a small coastal town just north of San Francisco. The cattle were raised using traditional, humane husbandry methods and given wholesome all-natural feeds. Before long, Niman Ranch beef became a favorite in local grocery stores and at San Francisco Bay Area restaurants. Today, the Niman Ranch network has grown to include over 720 independent American farmers & ranchers, who all share Niman Ranch’s dedication to the strictest protocols. Their meats are Certified Humane ®, never given antibiotics or added hormones, and fed only the finest all vegetarian feeds.

Niman Ranch believes that sustainable agriculture is best described as livestock raising and production practices which balance current resource demands without compromising the future of these resources from an environmental, economic, and human perspective. They also believe that sustainability does not end with the farmer and must carry throughout the supply chain. For this reason, they choose to raise livestock in areas where feed sources are locally available to reduce the environmental impact of feed transport. Sustainability at Niman Ranch incorporates sustainable agricultural practices with economic sustainability for the farmers, the ranchers, their customers, and their employees; all of which are an integral part of their overall business philosophy of RAISED WITH CARE.

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The Niman Ranch Top 10 Sustainability Best Practices

  • Pay farmers a premium in accordance to our strict raising protocols to ensure the economic viability of their business.
  • Establish a floor price for our farmers tied to the cost of inputs of feed and fuel.
  • Provide a robust and growing national marketplace for our small, independent farmers and ranchers to sell their products.
  • Promote agricultural biodiversity by using breeds which thrive in their natural environment.
  • Practice genetic diversity to keep breeds healthy over generations.
  • Maintain livestock density well below the conventional industry standard so the land will not be overburdened.
  • Raise livestock in areas where feed is locally available to reduce transportation needs and lower the carbon footprint.
  • Mitigate soil erosion and/or loss by maintaining pasture with coverage for livestock, crop rotation, rotational grazing, and responsible waste/manure management.
  • Prohibit the use of concentrated liquid manure systems that are used in conventional feedlot settings.
  • Utilize buffer strips and grassed waterways to support soil and water quality.

Humane Animal Care

As of September 2016, 100% of Niman Ranch’s proteins- Pork, Beef and Lamb, and our Processed Products, will be Certified Humane®. The Certified Humane® certification program is a program of Humane Farm Animal Care (HFAC). HFAC is a leading non-profit certifier of the highest farm animal welfare standards. 

Our farms, ranches, harvest facilities, processing locations, and co-packers have been audited by the Certified Humane® Auditors to meet the Humane Farm Animal Care Animal Care Standards. It was easy for our farmers to meet the HFAC standards since our standards were developed with the same strict oversight by Dr. Temple Grandin. Dr. Grandin is a member of HFAC’s scientific committee.

We will still have more field agents working directly with our farmers than salespeople. We will still have dedicated staff who review our protocols and conduct audits of our farms, ranches and harvest facilities. HFAC auditors are experts in the species they audit, as they are animal scientists with master’s degrees or Ph.D.’s.

Click HERE to read more about their practices and view maps of their farm locations

Click HERE for farmer bios

Click HERE for great recipes

Meet The Farmers

 

 

 

Student Perspectives on the Co-op in our Community: Introducing Perenniality

Sustainable. Organic. Natural. Free range. Local. The criteria for our food and the terminology to describe it seem to be constantly evolving: why add another word to the list?

Over the past few months, we have been meeting with General Manager Glenn Lower to learn about the Middlebury Natural Foods Co-op and cooperatives in general, and to discuss yet another term, the word perennial. This partnership was brought about as a part of a course offered by Middlebury College called “The Perennial Turn in Ag/Culture,” co-taught by visiting professor Bill Vitek, local professor Marc Lapin, and MNFC Board member Nadine Barnicle.

So what does it mean to be perennial? Perenniality is more than a label, and it even goes beyond applying to our food systems. Perenniality is about a shift in consciousness towards a set of values that promote sustainability and equitable relations with other people as well as the ecosystems around us. A select list of some of the traits that characterize perennial thought includes “regenerative,” “interconnected,” “dynamic,” and “thrivable.” The Co-op embodies all of these characteristics in various ways.

The first characteristic of perennial organizations is that they are regenerative. The Co-op practices this value by taking the benefits of the Co-op and using it within the local community so that the community can be financially self-sustaining. Not only does the Co-op buy products from local farms and producers, but the Co-op also provides employment opportunities in the community, and at the end of the year, member-owners receive a share of the profit through their patronage dividend. The Co-op also borrowed money from a local co-op bank in Middlebury when expanding the building a few years ago.

The second characteristic we would like to introduce is the interconnectedness of the Co-op. The Co-op provides the member-owners and the people who shop at the Co-op with more than just a store-customer relationship. As a member of the local community in its own right, the Co-op provides spaces and opportunities for the local people to come together. That includes the workshops, events, and classes held by the Co-op.

Another fundamental characteristic of perennial organizations is a willingness to change: perenniality is dynamic. One major theme that was discussed in class was a transition from object to living thinking, as conceived of by Craig Holdrege. The Co-op displays this value through its responsiveness to the community it serves: moving to a new storefront out on Route 7 would have saved the Co-op roughly one million dollars. Glenn remarked that “it would’ve been easy.” Thankfully, MNFC’s commitment to the community meant that it was willing to do things differently and make the money work, as Glenn put it. This responsiveness means that MNFC engages with members, truly listens, and then changes their practices to best meet members’ needs.

The final characteristic we wanted to share with you was introduced to us by another community partner in class, Chinese medicine practitioner and acupuncturist Rachel Edwards: thrivability. In essence, thrivability is what lies beyond sustainability, as we want the world around us not only to sustain but to thrive, just as we would want for ourselves happiness beyond meeting basic needs. The Co-op promotes thrivability as it explicitly encourages a “vibrant local economy” as one of its ends, and otherwise actively pursues positive change rather than accepting stasis.

Ultimately, MNFC models what we have discussed in our class as the underlying principle of perennialism: namely, cooperation as the fundamental basis of all relations. The Co-op models all sorts of perennial characteristics, but most importantly, as a cooperative, it is cooperative. It is inherently regenerative, interconnected, responsive to its members, and pursuing thrivability. Hopefully, the Co-op will continue to have as much success as it does now, and in doing so, promote other ways of being for retailers and consumers alike. In this way, perhaps perennialism as a philosophy can spread. Still, Glenn’s advice to us was to let it grow on its own. If it can flourish organically, then it will catch on.

Josie Bourne and Shio Shio Tsurudome are Middlebury College Students

 

 

Spotlight on Krin’s Bakery

Looking to satisfy your holiday sweet tooth? We’re shining our Member Deals Spotlight on Krin’s Bakery this week and member-owners can enjoy 20% off Krin’s full line of local confections from December 20th – 26th! Read on to learn more about this wonderful bakery nestled in the mountains of Huntington, VT.

 

 

Krin’s Bakery is the home of artisan baker Krin Barberi. After graduating from the Culinary Institute of America, then exploring and working for others, Krin opened her Bakery in 2005.

According to Krin, “We are a community of 7 Huntington women bringing diligence, humor, and really good taste buds to work every day. Our team is devoted to delicious baked goods made in small batches with deep attention to the baking process. We bring pride to our production process, using only “real” ingredients (butter instead of shortening, sugar instead of corn syrup). From ingredient choice to the mixing bowl, from oven to cooling rack, we bring that sense of pride from our kitchen to you.”

Krin is a passionate local foods activist supporting the cause by working with local distributors, markets, producers, and farmers. She takes her inspiration from her rural New England family’s tradition of supporting and participating in the life of her community. She believes that where our food comes from is important and takes pride in using local Vermont ingredients including carrots and zucchini from Full Moon Farm in Hinesburg, Bee Happy Honey from Starksboro, Huntington’s own Maple Wind Farm eggs, and dairy from Middlebury’s Monument Farms.

It is from this deep sense of community and place that Krin continues to bake love and care into each and every treat.

At the Co-op, you’ll find Krin’s famous cupcakes, mini cakes, macaroons, and cookies!

 

Spotlight on Bionaturae

Is there a delicious Italian dinner on your menu for the week? Be sure to check out Bionaturae! We’re casting our Member Deals Spotlight on Bionaturae from December 13th – 19th. to shed a little light on this Italian-American partnership that has been bringing us a fine lineup of authentic organic Italian foods for over 20 years! All of their products are 20% off for member-owners this week, so it’s a great time to stock up on these staples. Read on to learn more about this company and their philosophy!

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While majoring in Italian in college, Carla Bartolucci spent a year in Italy and met her husband, Rodolfo, who had a background in agriculture. In 1995, the two teamed up and enthusiastically created an organic selection of authentic Italian foods for the American & Canadian markets. Now, more than 20 years later,  Bionaturae has remained a family-oriented, privately owned company, with a heartfelt devotion to quality and tradition.

Carla & Rodolfo

Bionaturæ (bee-oh-na-too-ray) roughly translates to mean “organic nature.” For the founders of the company, it means this and far more. It means the celebration of Old World tradition, of authentic Italian food and of family.

What makes their products taste so great? 

Their Pasta is made with wheat grown in Italy on small family-owned farms that have been using traditional agricultural methods for centuries. All ingredients are certified organic and are grown and processed without the use of synthetic pesticides or fertilizers. Rather than the Teflon dies that most commercial pasta makers have turned to, Bionature uses the original bronze dies common to traditional authentic pasta making, resulting in a coarser pasta that holds sauce exceptionally well. Equally important is the slow drying methods they incorporate. Where most modern pastas are heat dried to speed the process, Bionaturae insists on using the more traditional method, which can take as long as 14 hours to dry the pasta and avoids cooking the wheat during the drying process.

Their Olive Oil is a unique blend of five renowned varieties of Italian olives, grown on small family farms in Northern Italy where olives ripen slower. Within twenty-four hours of hand-harvesting, the olives are pressed at a century-old frantoio, where expertise and passion have transcended three generations. They press the olives the same day to avoid oxidation. Their oil is cold pressed at temperatures no higher than 27 degrees Celsius.

Their Balsamic Vinegar is made by one of Modena’s oldest family of producers, who for generations has preserved the antique traditions that make balsamic vinegar so unique. In keeping with tradition, their vinegar is made from Trebbiano and Lambrusco grape must, and has a distinct sourly, sweet flavor.

Their Fruit Nectars are produced using hand-harvested heirloom variety fruits from small family farms in select regions of Italy. The flavor of heirloom fruit is sweet, intense and true. The nectars combine fruit juice with fruit purée for a thicker, distinctly different flavor without added sugar. The resulting beverage tastes exactly like the fruit from which it is derived and is not too sweet or pulpy.

Their Tomatoes are vine-ripened, hand-harvested and have an unparalleled flavor that is both sweet and tender. Italian tomatoes just taste better. The sun, soil and tomato varieties provide the finest tomatoes in the world. One taste will convince you. There is no calcium chloride added to their tomatoes and the linings of their cans are produced without BPA.

 

According to Carla, “In Italy, we try to eat the foods that are the most seasonal, in their most natural form, with as little done to them as possible, and to eat a wide variety so that we are getting everything we need. The wisest thing, I feel, is to eat simply prepared, organic foods. It’s important to know where your food comes from.”

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 6th – 12th – 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 them to stay true to their small charcuterie roots.

Environmental Commitment:

Les Trois Petits Cochons believes in taking care of the earth that gives us so much. All Les Trois Petits Cochons paper packaging is certified by the Sustainable Forestry Initiative. This means that all paper is harvested legally and sustainably and that the chain of custody — from the forest to the grocery store — has been verified. In addition, Les Trois Petits Cochons uses all-natural ingredients and hand-crafts its products in small batches.

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

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Business of the Month – Kiss the Cook

Looking for the perfect gift for the chef in your family? We invite you to keep it local and check out our Co-op Connection Business of the Month – Kiss the Cook! They’re one of the newest businesses to join our Co-op Connection lineup and one of the newest businesses to join Middlebury’s downtown scene. If you haven’t yet dropped by their store and checked out their incredible variety of kitchenware, December is a perfect time to do so! You’ll find gifts for everyone on your list and don’t forget to show your Co-op card for a 10% discount!  Read on to learn more about this family-owned business:

 

 

The folks at Kiss the Cook have a deep love of food. According to their web page, they love “to eat it, cook it, talk about it, look at it, dream about it, and then eat it again.” They recognize that food can be a powerful force that unites us all and brings us together across cultures and generations. They draw on this passion and understanding of the power of food and strive to provide you with the right tools regardless of the food journey you’re on. They’re committed to bringing you the best products, knowledge, and service whether you’re just learning to cook, a professional chef, or anything in between. 

Kiss The Cook has been a family-owned business from the very beginning. You may have seen their flagship location while strolling the Church Street Marketplace in Burlington. The original store was opened in the early 1990’s by Marie Bouffard & Mike Soulia, who operated the store for over 20 years. In 2014, the store was purchased by current owners Luke & Ashley Wight and, lucky for us, they expanded to Middlebury in 2017, taking over the operations of the former Otter Creek Kitchen & Electronics right in the heart of downtown. 

In addition to their dazzling lineup of the latest and greatest culinary wares, they offer a fun schedule of events and demos. A quick peek at their What’s Cooking blog for November showed an exciting new cookbook launch by legendary local Author Andrea Chesman, a tasty turkey slider tasting and cooking demonstration, and a book signing with Chef and Author Gesine Bullock-Prado, star of the Food Network’s “Baked in Vermont”.   If you’re looking for a little culinary inspiration, their blog also features a regular “New Meal Monday” segment with tasty recipes to try.  

 

Spotlight on Vermont Creamery

Planning a holiday party? Then you’ll be excited to hear that we’re featuring Vermont Creamery in our Member Deals Spotlight this week! Member-owners can enjoy 20% off their decadent array of award-winning products from November 28th – December 5th. We’re incredibly lucky to live in a state with the highest number of artisanal cheesemakers per capita, and Vermont Creamery ranks high among them. Their cheeses, creme fraiche, mascarpone, and cultured butter have garnered awards locally, nationally, and globally, creating quite a reputation for this local creamery with such humble roots. Read on to learn more about how the creamery began, their model for being a sustainable mission-driven business, and what keeps them inspired to produce their world-renowned products:

Their Story:

Allison learned how to make cheese during an internship on a farm in Brittany, France. Bob was working for the Vermont Department of Agriculture and charged with organizing a dinner featuring all Vermont-made products. When a French chef requested fresh goat cheese, Bob scrambled to find a local producer. He asked Allison, who was working in a dairy lab and milking goats in Brookfield, to make the cheese. The dinner was a success and the cheese was a hit; Vermont Creamery was born that night.

In the 34 years since the improbable business partners made their first goat cheese, a lot has changed. But the more things change at Vermont Creamery, the more they stay the same.

They’re still here in Vermont, making consciously-crafted, delicious dairy that reflects who they are and what they care about; they’ve taken the time to perfect every detail of what they make. Their cheeses and butter have won hundreds of national and international awards, their team remains their most valuable resource, and they still put taste above all. You’ll never eat anything they don’t believe in.

Co-founders Bob Reese and Allison Hooper

 

Their Mission:

At Vermont Creamery, they strive to produce the highest quality cheeses and dairy products using local ingredients while supporting and developing family farms. They aim to exemplify sustainability by being profitable, engaging their staff in the business, and living their mission every day in the creamery.

Vermont Creamery became a certified B Corp in 2014. B Corps are a new type of company that use the power of business to solve social and environmental problems. This designation reflects the values upon which the company was founded and their operating philosophies today. The B Corp Impact Assessment provides a roadmap to continually improve their business practices while also applying rigor to and accountability for their mission. Check out their B Impact Score here.

 

Looking for great recipes? Click HERE!

 

Flowing with the Darkness – Staying Well in the Yin Season

The winter solstice this month marks the return of spring – a movement toward light and growth.  We can use that returning light and growth, the rising Yang, to persevere in our own personal paths of truthfulness.  The Co-op Buying Criteria is a treasure that assures the products on the shelves in the store contribute to our personal wellness and do no harm to the environment.  Many of us are thinking about resolutions and new beginnings as we get through the frenzy of December, intending to establish our own set of criteria to help us make decisions for ourselves and our families that support our health and well-being. How can we create new and better habits to improve how we nourish our bodies and our minds?  How can we sustain the challenges our national politics continue to throw our way that are the opposite of nourishing?   

It is not uncommon these days to be in the Wellness section of the Co-op and hear the Wellness staff being asked for help with the growing options of products.  Member-owners ask, “Can I take that cream on a plane?”,  “How do I use this herb?”,  “What can I expect from these products?”,   “Will it help my….?”.  Talk about complex!  I, Nadine, admit to eavesdropping on some of these Q&A sessions, along with asking my own.  I even piped up to answer a question once, “Yes, I have friends who have taken CBD creams on airplanes, in checked bags, buried in socks.”  Hopefully, that member-owner did her own research before getting on the plane!  

As I worried about possibly sending someone to jail, it made me consider how we rely upon Glenn and the entire Co-op staff to do their research to support us, the member-owners and other customers.  They work to keep up with the latest trends in health and nutrition.  While they are certainly guided by our food buying criteria, they have to be able to sift through information and determine what trends are sustainable and worth marketing/selling at the Co-op.  Many products and services “claim” to be a solution, but since we are all so different, an herb that might work for me, might not work for the next person who pauses in the aisle wondering what product will help with a muscle ache. For instance, in my family, arnica works super well for my daughter, but I seem to have a mild allergy to it.  There are trends and fads in the Wellness arena and we count on the Co-op staff to do their homework so we can confidently pick the right herbal formula to help our kids’ earache or our achy joints.

The darkness of winter time is naturally a time to go inward, Yin. By nature, we must stay inside longer which can be challenging. This is a difficult time for many who do not enjoy cold weather activities or that lack of sun. I, Sophie, for one, struggle with this. Growing up in California did not build my skin for dark cold winters. Yet, after 7 winters, I embrace my winter wellness routine. The Co-op has definitely been a big part of supporting that. Knowing I can trust the products and the advice from the Wellness Department folks or get advice on how to make bone broth while I’m checking out has been a gift.

We have both found that our winter wellbeing, much of which was advised to us from our different practitioners, Nadine’s Chinese medicine team and Sophie’s naturopathic doctor and herbalist, includes similar practices.  To thrive in the winter, Sophie takes a high daily dose of vitamin D, which as many of us know comes from the sun which we are lacking in the winter.  We both suffered from SAD (Seasonal Affective Disorder) for many winters; struggling because neither of us knew what to do. Not knowing the other one during these years, we found out we both spent the past years talking to a lot of folks and changed our practices so that now each of us welcomes the seasonal change, finding joy in the cold and darkness.  We both use teas, Epsom salt baths with essential oils, ayurvedic abhyanga massage, saunas with essential oils such as tar, vetiver, and eucalyptus.  And there are all those other winter comforts labeled by Scandinavians as Hygge – candles, soups, longer nights of rest, baking, etc.

We hope you are snuggled in somewhere cozy, sipping tea by a fire, cultivating your own wellness.  Happy Solstice!

Nadine Canter Barnicle and Sophie Esser Calvi are both members of our Co-op Board of Directors