Order Overview

Estimated Total: $

All posts by: coop-admin

Spotlight on Champlain Orchards

Happy Autumn! The crisp chill in the morning air and the first few dappled leaves high in the mountains signal that the season is here, along with the abundance of local apples. We’re deep into our celebration of Eat Local Month and we’re casting our Co-op Spotlight on one of the oldest continuously operating orchards in Vermont – Champlain Orchards in Shoreham! They’re featured in our Member Deals program this week, so member-owners can enjoy 20% off their stunning array of fresh apples and apple products including sweet apple cider, apple pies, and apple cider donuts, along with their plums and red pears from September 20th – 26th! Read on to learn more about this family-owned, solar powered, ecologically managed orchard overlooking Lake Champlain.

newlogo

 

The story of Champlain Orchards as we know it today began in 1998, when twenty-seven-year-old Bill Suhr purchased 60 acres of orchard in Shoreham, Vermont.  Bill’s motivation and initiative to live off the land overshadowed the fact that apple growing and fruit farming were not in his realm of knowledge, but thanks to the seasoned expertise of long-established neighboring orchardists Sandy Witherell, Scott and Bob Douglas, and Judy Pomainville – who all shared equipment, land, and information, it wasn’t long before the orchard was thriving.  In the early days, Bill delivered 20 bushels at a time in a station wagon to the local farmers’ markets and co-ops. He quickly gained the trust of produce markets around the state through exhibiting a steadfast motivation and passion for delivering high quality, Vermont grown fruit.

 

photo credit: S.P. Reid

Today, Champlain Orchards manages over 220 acres of fruit trees that includes over 100 varieties of apples as well as peaches, pears, plums, cherries, nectarines, and berries. Their fruit is ecologically grown and third-party certified by the IPM Institute. Eight acres are certified Organic by Vermont Organic Farmers (VOF) and the farm is 100% electrically solar powered, with Solar Orchard #3 in the planning stages.

 

Additionally, Champlain Orchards runs a cidery. Every single apple in their Vermont Hard Cider is pressed, fermented, and crafted at their orchard. This makes for a quality, local product that is fresh, crisp and deliciously drinkable. Their cidery offers original Vermont hard cider, Mac & Maple, Heirloom, Honeycrisp, Cranberry, Pruner’s pride, Ginger & Spice, Asian Pear, Honey plum, Pruner’s Promise, Sparkling Ice, Peach, Hopped Native, and Ice cider. Be sure to visit their tasting room!

Misson

Champlain Orchards’ mission is to grow a wide variety of delicious ecologically grown tree fruit while respecting the land, supporting our communities and surpassing customers’ expectations.

Values

Champlain Orchards welcomes the opportunity and challenge to grow unique apple, pear and stone fruit while providing an environment for people to grow personally and professionally.  We strive to be leaders in our industry and community with innovative practices and products.

Vision

Champlain Orchards’ vision is to build a legacy as the premier ecologically managed orchard in the Northeast United States by being led by multigenerational management and staff through careful long term planning.  Our sights are set on being the model for providing wholesome fruit, ciders and other products, using sustainable growing practices and renewable energy.

Growing Practices

So what does ecologically-managed mean? Great question!

Eco Apple Certification is third-party verified by the Integrated Pest Management Institute of North America, an independent 501(c)3 nonprofit organization which supports and monitors low-input pest management. The IPM approach includes thorough training and inspection of certified farms, who use the most eco-sensitive, minimally-treated, natural methods possible to grow our fruit. For example, instead of extensive spraying, we use wood chips from pruned branches as mulch around the trunks of our trees in order to increase plant health, which in turn helps the trees ward off illness. Damaging pests are managed through the introduction of natural predators, mating disruption, and trapping, rather than pesticides – this ultimately keeps our trees, staff, and you safe. To learn more, please visit the IPM’s website, or give us a shoutout!

 

Spotlight on Golden Russet Farm

As we continue to celebrate Eat Local Month, we’re casting our Co-op Spotlight on a local, organic farm that has been part of our Co-op family for over 30 years – Golden Russet Farm! We acquire more produce from their farm than from any other farm in Vermont! Member-owners can enjoy 20% their abundant array of local, organic veggies and their glorious fresh-cut bouquets from September 13th – 19th! Read on to learn more about this wonderful farm and the fine folks who work tirelessly to make it such a special place:

Golden Russet Farm logo

Farming Organically Since 1981

Farm owners Will and Judy Stevens have been growing organic vegetables commercially since 1981, having started on a small plot of rented land in Monkton, VT. After growing their business and refining their techniques, all the while learning from other pioneers in the Vermont organic farming community, they determined it was time to expand their operation. In 1984 they purchased a former dairy farm with good soils in the agriculturally-rich town of Shoreham, VT, in the southwestern corner of Addison County—home to Golden Russet Farm.

Certified Organic in 1987

The Stevens have always used exclusively organic production practices on their vegetable and greenhouse operations and became certified organic by Vermont Organic Farmers in 1987. Among other things, this means they use crop rotation, cover crops, biological and naturally-derived pest controls, compost, animal manure, and naturally-derived fertilizers as standard management practices.

Corn2

CSA, Farmstand, Greenhouse Sales & Cut Flowers for Events

Golden Russet Farm starts off the season with vegetable and flower plant sales in the greenhouses and the Farm-to-Kitchen Connection CSA (Community Supported Agriculture) program. In addition to raising vegetables for market, Judy also grows flowers for cutting, which adds color to the fields and creates habitat for beneficial insects. You’ll find these beautiful bouquets for sale throughout the summer months at the Co-op.

 

A Hyper-Local Sales Focus

Since 2003, the farm’s focus has been on “hyper-local,” meaning that approximately 90% of their produce has been consumed within 20 miles of the farm. Their produce is available at the farm stand, their CSA, at food markets in Middlebury and Burlington, and at Addison County restaurants.

Solar Powered Since 2013

In April of 2013 the Stevens put up five free-standing solar panels which provide them with all of their farm and personal electrical energy needs.

Cherry Tomatoes2jpg

About The Farmers

Judy is a fourth-generation Vermonter from southern Vermont. Her family ran a successful Christmas tree business in the Londonderry area for many years. This experience helped her and Will create a successful mail order wreath business that they ran from the farm until about 2000. Will moved to Vermont from the Ticonderoga, NY area in 1977 to finish his college education at the University of Vermont, which is where he and Judy met. He graduated in 1980 with a BA in studio art, with a specialty in blacksmithing.

After spending the summer of 1980 at Shelburne Museum (Judy as a weaver, and Will in the Blacksmith’s Shop), they were serendipitously presented with the opportunity to ramp up their homestead gardening interest to a commercial scale, and in the first several years everything they grew was sold exclusively at the Burlington Farmers’ Market. From the beginning, their mission has been to provide good quality food to people at reasonable prices.

Shortly after they moved to an old dairy farm in Shoreham, VT, in November 1984, they began to raise a family–Freeman was born in 1986, Pauline in 1989, and Anna came along in 1991. The kids had a sand pile in front of the shed, which, as the greenhouse plant business grew over the years, became a magnet for customers’ children. At some point, the pile was moved to its present location at the corner of the flower garden, which makes it much easier for shopping parents to keep an eye on their children!

Will & Judy. Flashback.1991. cropped

Between 1989 and 1992, Will served as President of Vermont Organic Farmers, which then was NOFA-VT’s certification committee. This was an exciting time in the world of organic agriculture. The sudden interest in the link between food safety and production practices was inspired by Meryl Streep’s CBS appearance on 60 Minutes in the fall of 1989 when she railed against a particular spray used on apples. “Mothers and Others for Pesticide Limits” was formed, bringing public awareness to the benefits of organic agriculture. Suddenly, a fringe movement that had been based on back-to-the-land ideals found itself moving toward the mainstream. Some would say that this was the beginning of the localvore movement.

Judy served for 3 years on the board of the Vermont Fresh Network. VFN strives to foster meaningful, mutually profitable relationships between Vermont food producers and chefs and was one of the earliest formal “Farm to Table” initiatives in the nation.

Judy and Will have been actively involved in Town affairs through various organizations and boards. Judy served on the Rescue Squad through much of the eighties and has played an important role in the expansion and promotion of Shoreham’s Platt Memorial Library over the last twenty years. Will was elected to the Town Planning Commission in the mid-nineties and eventually chaired it for several years. He has since served on the Select and Zoning Boards and has been elected Town Moderator every year since 2004.

In November 2006 Will was elected to the Vermont Legislature (as an Independent, representing the Towns of Benson, Orwell, Shoreham, and Whiting) for the first of four two-year terms. He was on the House Agriculture and Forest Products Committee all eight years and served the last four as ranking member. He is especially proud of two programs that came out of his committee during that time: the Farm to Plate and Working Lands Initiatives.

 

Be sure to visit their blog for a fantastic zucchini corn fritter recipe!

Lunch To Go…And Back Again!

Hello fellow Co-Op Members,

 

For those of you who might not have had the chance to read the blog post I sent out a few weeks ago concerning compostable packaging in the Co-Op, I’ll introduce myself again; my name is Greg Prescott, Store Operations Manager.

In my last post, I wanted to connect with you to discuss the largest roadblock in switching over all our packaging to compostable— that we do not yet have access to high-heat composting facilities, which are required for proper decomposition of packaging. For this reason, we still rely on plastics, which can be recycled, but we are actively looking for better alternatives to meet our packaging needs.

In light of this commitment to finding more sustainable alternatives, we’re introducing the reusable take-home salad and hot bar container, which you may now find at the Co-Op: a BPA Free, NSF Certified, Health Code Compliant, microwavable and dishwasher safe reusable to-go container. I’m so pleased to be able to say, IT’S HERE! 

This is a huge deal for us.  A reusable container takes waste out of our landfills, which is our ultimate goal. All told, a reusable to-go container program can be difficult to execute because of important health codes. You may be familiar with what it’s like eating from a buffet, where you are required to grab a new plate each time you choose to fill up again. When I began my search for a reusable container, I remember thinking that this sort of “plate rule” seemed weird and wasteful, but it’s really designed to keep consumers safe from the transference of unsafe or just plain gross substances we would potentially be exposed to if say, the romaine tongs picked up a looming “foreign substance”. (insert villain music)

The health code states that all containers or plates for food need either be single use or washed and sanitized by the establishment between each and every use. This means, in practice, that I am unable to bring in my own container and fill it with delicious food unless the deli staff washes and sanitizes the container prior to use— a pretty inconvenient process for both staff and patron.

Therefore, we have invested in these new reusable to-go containers which will (hopefully) provide a streamlined alternative to our curent disposable packaging. Here’s how it works:

  1. Deli staff washes and sanitizes the containers
  2. The containers are placed out near the salad and hot bar
  3. A customer can grab one, fill it up with either salad or hot bar or both
  4. Go through the register, pay for the food and provide a $5 deposit for the container
  5. Rinse the container at home, your place of work or wherever you may find yourself
  6. Bring the container back to the Co-Op and give it to a cashier to receive your $5 deposit back
  7. AND REPEAT

This is the same system our customers have been using when buying glass bottle milk and, best of all, remains health code compliant. While this process may not work for everyone and does not address all of our hurdles in attempting to minimize waste on a broader scale, it does chip away at the issue.  Every small step brings us closer to where we’re going.

Thank you for helping to push our Co-Op forward and allowing me to serve in that process.

See you in the lunch line,

Greg Prescott

Store Operations Manager

Spotlight on Stonewood Farm

Are you enjoying Eat Local Month as much as we are? The abundance of beautiful local produce this time of year makes us feel so lucky to live where we do. But, eating local isn’t just about fruits & veggies. Where would we be without our local meat producers? This week, we’re casting our Co-op Spotlight on Stonewood Farm of Orwell, VT. They provide big, beautiful turkeys for our Thanksgiving tables, and keep us stocked in ground turkey and turkey breasts year-round. They’re featured in our Member Deals Spotlight from September 6th-12th and will be 20% off for member-owners. Read on to learn more about this fantastic farm that is all about raising turkeys the natural way:

Established in 1976 by Paul & Francis Stone, Stonewood Farm has been a family owned and operated farm ever since and is now run by Peter Stone & Siegrid Mertens. Here are the rules of raising natural turkeys at their farm:

  • The turkey-friendly barns are uncrowded and open-sided providing lots of fresh air and natural sunlight
  • The turkeys are raised without hormones, antibiotics, or animal by-products added to their feed
  • There are no added preservatives or artificial ingredients
  • Humane Care at our farm means plenty of Vermont air, cold nights, good feed, and tender loving care
  • The turkeys are intentionally grown slowly. This ensures a delicious and naturally self-basting turkey, which lends a superior flavor and juiciness that Stonewood Farm turkey is known for
  • To ensure a humane harvest, we have an on-site USDA-approved processing plant that is operated by our family. All turkeys are individually hand graded to ensure the highest quality

Be sure to visit us on the web for recipes!

Co-op Connection Business of the Month – McDaniel Chiropractic

Did you know that McDaniel Chiropractic Center is part of the Co-op Connection? Thanks to this fun partnership,  Co-op member-owners can enjoy 10% off when visiting McDaniel Chiropractic Center! You can find their full-service clinic at 1330 Exchange Street, Suite 105, in Middlebury. They’re our featured Business of the Month for September, so we wanted to tell you a little more about the wide array of health services they provide. Read on to learn all about them!

McDaniel Chiropractic is more than simply a place to go when you’re experiencing neck or back pain. They offer a 360-degree approach to total body wellness incorporating diet, exercise, ergonomics, lifestyle management, and chiropractic care to help you achieve your health care goals! Unlike conventional medicine, which aims to treat symptoms of injury or illness in a reactionary way, Drs. Jim & Julia McDaniel instead hope to offer tools to help you reduce the risk of pain, injury, and illness in a more proactive manner. Their goal is to help you achieve and maintain optimal health through a tailored, personal wellness program that is targeted to your specific needs.

 

McDaniel Chiropractic Center Declaration of Health

 

  • We believe that health is a state of optimal physical, mental and social well-being and not merely the absence of symptoms or disease.
  • We believe that the body is self-regulating and self-healing.
  • We believe that we are, in most cases, genetically programmed for the expression of health.
  • We believe that a key component of true health care is self-care and personal responsibility.
  • We believe the body does the healing, not the doctor.
  • We believe the doctor-patient relationship should be a partnership, not a dictatorship.
  • We believe doctors should honor and respect individual health care choices.

 

Services Provided

  • Adjustments
  • Dry Needling
  • Graston Technique
  • Corrective Spinal Stabilization Exercises
  • Low-Level Laser Therapy (Cold Laser)
  • Ultrasound
  • Iterferential Electro-Therapy
  • Spinal & Postural Screenings and Lectures
  • Orthotics

Click HERE to read more about these services.

 

What’s Up With The Big Corn?

Perhaps you’ve been wondering why we have a gigantic wooden ear of corn at the store entry? We call it the Big Corn and it comes out every September during our Eat Local Challenge to help us track the amount of money paid to local farmers and producers throughout the month. Last year, thanks to your purchases of local products, we were able to pay over $371,000 to our local farmers and producers! Help us shatter that record this year by purchasing Vermont products all month long. You can track the progress on the Big Corn and help us reach our goal of $400,000 this year!

Want to BUY LOCAL at THE CO-OP?  Look for these signs:

Why Buy Local?

1. Local Food Supports Local Farm Families.

Farmers are a vanishing breed, and it’s no surprise given that commodity prices are at historic lows, often below the cost of production. The farmer now gets less than 10 cents of the retail food dollar. When you purchase local produce from the Co-op, the farmer gets a larger share, which means farm families can afford to stay on the farm, doing the work they love.

2. Local Food Supports our Local Economy.

Over 60,000 Vermonters are directly employed in Vermont’s food system. Nearly 12,000 businesses are part of Vermont’s food system. When measured by employment and gross state product, food manufacturing is the second-largest manufacturing industry in Vermont.   Milk from Vermont’s dairy farms typically accounts for upwards of 70% of the state’s agricultural products sales, generating $2.2 billion in economic activity annually. A wide range of nondairy farms of all sizes also produces fruits and vegetables, livestock, hay, maple products, and specialty crops for local and regional markets. Vermont’s dynamic and evolving food system is also made up of entrepreneurs creating a variety of value-added products (e.g., cured meats, baked goods, beer, chocolate); thousands of market outlets; sophisticated distribution networks; and dozens of organizations, programs, and volunteer-driven activities that provide business planning, technical assistance, education, and outreach activities.

3. Local Food Builds Community.

When you buy local produce, you are re-establishing a time-honored connection between the eater and the grower. Knowing the farmers gives you insight into the seasons and the miracle of raising food. In many cases, it gives you access to a farm where your children and grandchildren can go to learn about nature and agriculture. Relationships built on understanding and trust can thrive.

4. Local Food Preserves Open Space.

As the value of direct-marketed fruits and vegetables increases, selling farmland for development becomes less likely. You have probably enjoyed driving out into the country and appreciated the lush fields of crops, the meadows of wildflowers, the picturesque red barns. That landscape will survive only as long as farms are financially viable. When you buy locally grown food, you’re doing something proactive about preserving the agrarian landscape.

5. Local Food Keeps Your Taxes In Check.

Farms contribute more in taxes than they require in services, whereas suburban development costs more than it generates in taxes. On average, for every $1 in
revenue raised by residential development, governments must spend $1.17 on services, thus requiring higher taxes of all taxpayers. For each dollar of revenue
raised by farm, forest, or open space, governments spend only 34 cents on services.

6. Local Food Supports a Clean Environment and Benefits Wildlife.

A well-managed family farm is a place where the resources of fertile soil and clean water are valued. Good stewards of the land grow cover crops to prevent erosion and replace nutrients used by their crops. Cover crops also capture carbon emissions and help combat global warming. According to some estimates, farmers who practice conservation tillage could sequester 12-14% of the carbon emitted by vehicles and industry. In addition, the habitat of a farm – the patchwork of fields, meadows, woods, ponds, and buildings – is the perfect environment for many beloved species of wildlife, including bluebirds, killdeer, herons, bats, and rabbits.

7. Local Food Preserves Genetic Diversity.

In the modern industrial agricultural system, varieties are chosen for their ability to ripen simultaneously and withstand harvesting equipment; for a tough skin that can survive packing and shipping; and for an ability to have a long shelf life in the store. Only a handful of hybrid varieties of each fruit and vegetable meet those rigorous demands, so there is little genetic diversity in the plants grown. Local farms, in contrast, tend to opt for more variety to provide a long season of harvest, an array of eye-catching colors, and the best flavors. Many varieties are heirlooms, passed down from generation to generation because they taste good and are regionally adapted to our unique growing conditions here in Vermont. These heirloom varieties contain genetic material from hundreds or even thousands of years of human selection; they may someday provide the genes needed to create varieties that will thrive in a changing climate.

8. Locally grown food tastes better.

Food grown in your own community was probably picked within the past day or two. It’s crisp, sweet and loaded with flavor. Produce flown or trucked in from
California, Florida, Chile, or Holland is, quite understandably, much older. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week-long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality.

9. Local Produce is Better For You. 

Studies show that fresh produce loses nutrients quickly. Food that is frozen or canned soon after harvest is actually more nutritious than some ‘fresh’ produce that has been on the truck or supermarket shelf for a week. Locally grown food, purchased soon after harvest, retains its nutrients.

10. Local Food Is About The Future.

By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow and that future generations will have access to nourishing, flavorful, and abundant food.

Spotlight on American Flatbread

Our Member Deals Spotlight shines brightly on a company with humble roots here in Vermont – American Flatbread! From August 30th – September 5th, member-owners can enjoy 20% off American Flatbread’s products (applies only to frozen flatbreads here at the Co-op, not at their fabulous restaurants). Read on to learn more about the history and mission of this locally-born company:

 

George Schenk, the founder of American Flatbread, believed that food is more than what’s on the plate, which he shares in “The Five Faces of Food” and his simple phrase, “Food Remembers the acts of the hands and heart.”

“Food is important. What we eat and how it’s grown intimately affects our health and the well-being of the world.” He created American Flatbread based on the philosophy of food for the greater good, and the company remains committed to building upon that legacy.

American Flatbread was born in Waitsfield, Vermont, but demand for frozen flatbreads soon outgrew the humble kitchens of their flagship location. Rustic Crust, the company that now produces American Flatbread frozen pizzas, took over the reins and says that they’re proud that George entrusted them with his mission and they remain committed to upholding it. 

Headquartered in New Hampshire, Rustic Crust continues to work with fresh, all natural ingredients to bring you the authentic flavor you’ve come to know and love. According to Rustic Crust CEO Brad Sterl, “Our two good-for-you pizza brands make their home in the beautiful New England countryside, and are made by real people and using real ingredients. American Flatbread frozen pizzas feature 100% organically grown wheat crusts and topped with fresh herbs, vegetables and the finest of cheeses (no rBST growth hormone!). They’re all-natural, with no preservatives, artificial colors or flavors, and handcrafted from scratch and par-baked in wood-fired ovens.

Truly nutritious, light, crisp, and flavorful — convenience without compromise – American Flatbread pizzas are honestly delicious, the best premium frozen pizza bar none, for people who care about pizza and the planet.

 

Why Equity is at the Heart of Food System Transformation

People shop at the food co-op for all sorts of reasons – for bulk teas and spices, or the freshest possible ingredients for a special dinner, or maybe to support local farmers and food businesses, or to find a wide assortment of organic food to avoid feeding your family pesticide residues with their meals. Many of us shopping at the co-op are aware that our US food system has some deep problems, and we want to be part of a solution. We read about farmworkers dying from heat exhaustion in California, after making a long and dangerous trek to reach a job in the United States. We read about food deserts and gross disparities in health outcomes for populations in areas without good access to healthy food. We read about the growing dangers of antibiotic resistance to serious diseases — a problem that the World Health Organization tells us is comparable to climate change in its impacts on human health and caused in large part by feeding antibiotics to livestock to make them grow faster. These are all side-effects of ‘business as usual’ in our food system and a result of buying food at the cheapest possible price from all over the world regardless of how it was grown and by whom.
Participating in a member-owned food business that operates on cooperative principles is an important alternative to ‘business as usual’.

The co-op’s structure allows member-owners to have a say in what we buy and how the profits are distributed. Middlebury Natural Foods Co-op has been a great community partner by sponsoring or contributing to food access programs and events to raise awareness of healthier eating. But are we really addressing inequity? And why is that important?

Inequity, in contrast to inequality, is systematic exclusion from opportunities that would allow equitable outcomes. The US food system is founded upon and continues to be supported by exploitation – of the natural environment and people with little political power.

Our country was stolen from Native Americans, leaving a shameful legacy of broken treaties and people living on reservations with the highest prevalence of diabetes in the country. Much of US wealth was built on the labor of cruelly enslaved peoples, Native American and African, who even now have not been able to access a fair share of that wealth. Wealth is rapidly trickling up — or more accurately, flooding up — to the wealthiest people, with only three people in the US now controlling more wealth than the bottom 50%, according to Forbes Magazine. Through our foreign policies and trade agreements, we continue to exploit people and resources in other countries so that US citizens can enjoy exotic foods and items we consider staples year-round, although we can’t produce them on US land (coffee, tea, and spices, to say nothing about our insatiable demand for petroleum). Through our ‘cheap food’ policy, designed to prevent urban populations from revolting, we continue to exploit farmers and indirectly farmworkers who make wages far below the poverty threshold.

A common reaction among relatively well-educated people in the US is to buy food certified to be organic, eco-labeled in some other way (e.g., Marine Stewardship Council seafood) Fair Trade (international or domestic) or humanely raised. But we can’t buy our way to equity; and as long as racial and financial inequity persists in the food system, we are feeding ourselves on stolen labor and resources.

So how can we work toward greater food system equity? This merits a larger community conversation, and conversations about climate justice and farming issues in Addison County are a good start. Equity will require enabling real participation of everyone in making and implementing decisions about our food, and seizing control away from wealth-mongers, Big Food and Big Ag—agribusinesses that are far more concerned about a steady flow of profits than a steady increase in public health and ecological integrity. It will mean each of us developing more awareness of the ways that our own well-being comes at the expense of other people’s quality of life. It will mean not only buying good food, in a place like the coop where our purchases benefit our community, but participating in political forums to get money out of politics at every level and to fight for policies that provide the privileges of health and political voice enjoyed by the well-to-do to the least advantaged in our society.

And to ‘put the last first’ over and over, until our society is no longer marked by huge disparities in wealth, health, and political power – Molly Anderson

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

 

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 August 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!

The Trashy Truth About Compostables

Hello fellow Co-Op Members,

My name is Greg Prescott and I am the Store Operations Manager here at your Co-Op. I want to take some time to talk with you about an issue that has been gathering a lot of attention in our collective conscious— an issue that is finally turning the momentum of change. I would like to talk about plastics; most specifically plastic straws, compostable packaging and where our Co-Op is right now pertaining to this discussion.

As a member of the Co-Op community and the broader global community, I endeavor to find the best possible solutions for our planet. I have a one-year-old son who depends on this commitment so that he and all future generations can thrive and further the stewardship of our planet’s health. As a father and the operations manager of the Co-Op, I am balancing between my strong desire for our Co-Op to be a pioneer in establishing positive changes toward a healthier environment and what is logical with our current systems. I hope through addressing some specific customer concerns, I can convey the complexities which may make progress come more slowly than we all would like; and further, how exactly we are trying to do the right thing.

Two recent and pertinent comments that speak to our use of plastics are: “Please replace (y)our straws with compostable” and “I love that you are carrying fresh Faroe Island Salmon, but the plastic packaging seems excessive and bad for the ocean”. Addressing these specific examples may help to illustrate our thinking and what we are currently working through and towards.

Replacing our plastic straws with compostable straws should be easy. Unfortunately, our decision not to make the switch at this moment is because we do not have access to an adequate high-heat composting facility needed— the straws would go to a landfill in exactly the same way as our current plastic straws.

Compostable straws (along with many other types of compostable packaging) will only break down and compost in specialized high-heat composting facilities. Right now, the infrastructure of Vermont’s waste management system is unable to support mass quantities of compostable packaging, not enough high heat facilities exist. We finally have access to compostable packaging and single-use items (straws, cups, “Styrofoam” trays, cutlery) but we do not have the technology in place to take advantage of this amazing advancement. It is going to take time for our infrastructure to catch up to our needs as environmentally conscious consumers.

Currently, we are working with Casella’s Waste Systems. For years Casella’s has handled our trash and single stream recycling program. Recently Casella’s has begun to help with our composting needs. Every Wednesday Casella’s will pick up our compost and bring it locally to Foster Brothers where it is dropped off to decompose and become, well, compost. Foster Brothers is not a high-temperature composting facility, therefore products such as compostable straws will never reach the required temperature to properly break down. This is where we are currently— we are absolutely still searching for other options and hope to soon find a solution to our lack of in-state high-temp composting resources.

So, what can we do as consumers? Well, the best practice of all is to personally invest in a reusable straw. By doing so you are removing as many straws out of the collective waste stream as you have beverages that require straws.

What can the Co-Op do?

We are working with our supplier to source paper straws. Paper straws are biodegradable and break down quickly, eliminating the long-term/forever effects of plastics. However, paper straws can break down quickly in beverages. This means paper straws are not everybody’s favorite. We have been product testing straws and while they hold up well enough in liquids such as iced coffee, they don’t last very long in our smoothies. Therefore, when we are prepared to offer paper straws, we will still have plastic straws available upon request. Additionally, there are some customers who may absolutely need a plastic straw, so it becomes imperative to keep them available. (please read this article from NPR, I found it to be very eye-opening).

Moving on to the second pertinent comment regarding our seafood packaging: “I love that you carry fresh Faroe Island Salmon, but the plastic packaging seems excessive and bad for the ocean”. With our expansion, we have recently been able to carry fresh seafood. We were looking for an alternative to the traditional Styrofoam trays and plastic wrap for seafood packaging, which are a threat to our planetary health, and discovered a particular plastic container, that while not our ideal or long-term answer, is recyclable. As of now, anyone with access to single-stream recycling can recycle these containers. I say “as of now” because of the developing issue with China refusing to accept our recycling waste (you can find many articles about this, including this one from NPR). Although this isn’t the best option overall for packaging, it is the best option we currently have.

In closing, I want to stress that although in the immediate future, we are unable to provide an all-encompassing packaging switch, we are actively engaged with our most heartfelt desire to take responsible action for the sake of our environment through overcoming the aforementioned logistical roadblocks. We are working hard with our suppliers and our partners to find better, truly sustainable options and will do our best to embrace them and construct ways that our Co-Op can integrate them into the community. Until then, please keep pushing us to do better. Please know that we want to do better. And please bless us with your patience as we try to solve these problems in the most responsible and thoughtful way. Thank you very much for allowing me your time.

Yours in service,
Greg Prescott
Store Operations Manager