September 8, 2016

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 this week! Read on to learn more about this wonderful farm and the fine folks who work tirelessly to make it such a special place:

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.

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.

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!

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.

September 1, 2016

Spotlight on Gringo Jack’s

As we kick off our month-long Eat Local Challenge, we’re shining our Co-op Spotlight on Gringo Jack’s! Member-owners can enjoy 20% off Gringo Jack’s full line of delicious local tortilla chips, salsas, and sauces this week, so it’s a great time to plan a localvore fiesta! Read on to learn more about Gringo Jack’s, their commitment to sourcing quality local ingredients, and their recently launched Chip In campaign.

Our Mission

At Gringo Jack’s, we’re dedicated to producing handcrafted, flaky tortilla chips along with natural, vegetarian sauces and salsas – always successfully pre-tested in our own restaurant kitchen. We promise to always prepare each recipe in small batches, with only quality ingredients – no fillers or preservatives – giving the consumer the means to create a healthy, gourmet WOW without the extra work. We stand for taste, quality, and uniqueness, always.

Who Are We

We’re just a bunch of gringos that found ourselves in Vermont. But we’re doing our flaky chips, sauces, and salsas better than anyone. Our spices, textures, and flavors will knock your socks off. And we’re doing it the all-natural way, without preservatives or ingredients you can’t pronounce. Just fresh and authentic ingredients for a fresh and authentic taste. Our Co-Founders are Jack Gilbert and Michele Kropp. Jack is an artist and restauranteur and it’s his belief that real flavor comes only from authentic, quality ingredients. Michelle is daughter and wife to two wonderful chefs, and good food is her true passion. Her commitment to real, minimally processed food ensures that Gringo Jack’s products are the very best!

How Are We Different

How are we unique from the other wonderful, healthy products out there? First, we use local ingredients whenever possible. Here’s a list of some of the local farmers and producers from which our ingredients are sourced:

Long Wind Farm in Thetford
True Love Farm in Bennington
Clear Brook Farm in Shaftsbury
Singing Cedars Farm in Orwell
Yoder Farm in Danby
Full Sun Company in Middlebury
Sugar Bob’s Finest Kind in Londonderry

In addition to sourcing the best local ingredients whenever possible, we also make our products from scratch. Our BBQ sauces do not contain ketchup – rather, we make our own ketchup. Our chips are so unique with a light, flaky crunch and a hand dusting of spices. We also make all products in small batches to ensure quality in every bag and jar. Bottom line – it doesn’t get better or tastier than Gringo Jack’s!

Our CHIP IN Campaign

Calling all Vermonters! We know you already support local and buy local, now you can invest local! CHIP IN is an investment campaign by Gringo Jack’s to expand our line of locally produced and sourced specialty food products. It is an opportunity for Vermonters to help grow local business and invest in the economy here at home.

The CHIP IN Campaign will raise capital to expand our product lines and distribution networks. It will also allow us to build new partnerships with local farms, producers and retail establishments, in addition to building a regional food system and more jobs in Vermont.

CHIP IN provides not only the potential for a return on investment, it also allows Vermonters to make a social investment that will help support and grow the local economy.

CHIP IN is made possible by the Vermont Small Business Offering (VSBO). VSBO is a new program that allows Vermonters to make small investments in local businesses and help grow the Vermont economy.

WE NEED YOUR SUPPORT!
We need your help to make CHIP IN successful! Milk Money is the crowd-funding portal for CHIP IN and VSBO. Click here to learn more and INVEST LOCALLY.

September 1, 2016

Co-op Connection Deals on Shoes & Apparel!

With back-to-school season looming large, perhaps the kids are asking for some new duds? And maybe those old, tired winter boots are no longer keeping the elements out? Or, maybe you’re in the market for a new pair of Carhartt’s or some Darn Tough socks? It’s a perfect time to check out our Co-op Connection Business of the Month – Green Mountain Shoe & Apparel! Co-op member-owners can enjoy 10% off when they shop at Green Mountain Shoe & Apparel! Read on to learn more about this family-owned local business and the wide array of products they offer to keep you covered from head to toe.

Here at Green Mountain Shoe & Apparel we believe that high-quality products and good service should also be affordable. That’s why we carry the brands you know and trust. We offer a wide variety of dress & casual shoes for the entire family. Sneakers by Asics, New Balance, & Saucony. Casual shoes by Merrell, Keen, Born, Haflinger, Sanita & Dansko clogs. We know which products run narrow or wide, which ones will break in and which ones hold their shape. Both quality and comfort are important to us. We’ll help you get the shoe that is right for you.

Our store is also chock full of fleece, jackets, hats, gloves, jeans, vests, and coats. We’ve got your favorite brands of casual clothing by Woolrich, Carhartt, & North River, and socks by Smartwool & Darn Tough. Our selection of Carhartt is one of the best in Vermont and if we don’t have your size in stock we are always happy to order it for you. Find out what the locals already know- Green Mountain Shoe & Apparel is their source for work wear, warm gear, and year-round comfortable clothing and footwear.

Our family-owned business has been serving our communities for over 12 years in Middlebury and 7 years in Bristol. We carry the items your family needs from head to toe!

We have two locations to serve you:

Middlebury- 260 Court St., Suite 4, near Hannaford.

Bristol – 1 Main St., in the heart of downtown.

September 1, 2016

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 $346,000 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 $365,000 this year!

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 produce 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.

August 31, 2016

WE DID IT!

With your help, The Co-op raised $3,355 for The Open Door Clinic! The money will be used to help support their dental program. Our Rally for Change for ODC lasted from August 18th to August 24th. During that time, Co-op Shoppers rounded up their purchase totals at the registers to donate to the Clinic. The Co-op matched the total Shopper donations, and it was our most successful Rally, ever! To find out more about how the Rally for Change worked, and about Open Door Clinic, click here!

August 30, 2016

Last Chance to Cash Patronage Dividend Checks!

Have you cashed your Patronage Dividend yet? This is a friendly reminder that the final date to cash your check is coming up on Tuesday, September 13th. Checks that are not cashed by this date will automatically be donated to our two local food shelves: HOPE & CVOEO.

Facts about this year’s patronage refund:

We started the patronage system July 1, 2015, 9 months of total sales = $9,896,257.
Member purchases totaled about 76.83% of those sales.
The total declared patronage = $333,700 … profit from member sales before taxes and patronage.
The Board decided to return 45% of patronage to member-owners in checks.
The retained money will be reinvested in the Co-op to support our planned expansion project, allowing us to borrow less money from the bank and keeping the Co-op’s future more secure.
The money saved on Co-op taxes will be used to:

Expand our Co-op Basics program… reducing prices on everyday products.
Support our Member Deals program … 20% – 30% discounts on products from companies we feel share our values.

To learn more about Patronage Dividends at the Co-op, click here.

August 18, 2016

Spotlight on Orb Weaver Farm

We’re casting our Spotlight on a farm that has been a part of our Co-op family since 1981 – Orb Weaver Farm. While we shed some light on this local 100-acre gem this week, member-owners can enjoy 20% off their full line of glorious cheeses and organic produce. Read on to learn more about Orb Weaver Farm, the fabulous female farmers responsible for it, and the wonderful bounty of products they bring to our Co-op:

The Farm –

Orb Weaver Farm sits on one hundred acres in the Champlain Valley, the rocky top of Camel’s Hump Mountain visible towards the east. Patchwork fields bordered by hedgerows, dotted with Jersey cows, bales of hay waiting to be picked up, a green tractor tilling the earth. Straight garden rows planted with lettuce, swiss chard, tomatoes, peppers, flowers. Our 200-year-old farmhouse, and across the yard the weathered barn, the cheese cave carved into a hillside, fronted by huge stone slabs. The seasons dictate our chores for the day, but the rhythm of the seasons is blissfully the same, year after year, as it has always been for those who work the land. The life of a farmer is both simple and vastly complex, dependent not only on planning and muscle but also on what falls from the sky and what pushes up from the earth. This is Orb Weaver Farm, the farm we have built with our hands for over thirty years, our small piece of the beautiful Vermont earth.

We’ve been practicing sustainable farming since we began. We cultivate our organic gardens and sell the produce to local restaurants and markets. We compost all our culled vegetables, cow manure, and whey (a byproduct of making cheese) and eventually return their nutrients to the gardens and pastures.

The Farmers –

Orb Weaver Farm was founded in 1981 by Marjorie Susman and Marian Pollack. They are the driving force behind the farm, with help from farmhand extraordinaire, Lauren Slayton.

L portrait 300 dpi — Marian with Cow, circa 1976

At the Co-op, you’ll find a gorgeous array of organic produce from Orb Weaver, including plum tomatoes, cherry tomatoes, bell peppers, eggplant, and big, beautiful shallots, each in their own season. You’ll also find two of our most popular cheeses: Farmhouse and Cave-Aged. Here’s what Marjorie & Marian have to say about these delicious cheeses and the cows that make it possible:

Farmhouse Cheese –

When farmers use milk exclusively from their own cows to make cheese, it’s called “farmhouse cheese.” That’s what we’ ve been doing at Orb Weaver Farm since 1982. We milk our Jersey cows to make rich, raw milk cheese with a slightly tangy, full-bodied flavor. More moist than cheddar, our Farmhouse Cheese has a natural buttery color and smooth, creamy texture. It is delicious with wine, melts beautifully to complement any recipe, brings grilled cheese sandwiches to new heights, and distinctively tops nachos and pizza. Our two-pound waxed and cave aged wheels also make elegant gifts that are easy to mail.

Cave-Aged Cheese –

In 2001, we took a new step into an age-old tradition and began making cave-aged cheese. Using stones from neighboring Panton, VT, we built a cave in a small hillside on our farm to replicate as closely as possible the aging process used for centuries before refrigeration. Cave conditions are warmer and more humid than those for our standard farmhouse cheese, and the aging cycle is longer – up to a year for a 10-pound wheel. We don’t wax cave-aged cheese, but instead turn and brush the wheels every other day for several months, creating a natural rind. The end result is heaven for cheese lovers: a robust, complex array of nutty, earthy flavors and a firm, slightly drier texture that makes our cave-aged cheese a true delicacy. Cave-aged cheese may require more time and TLC, but we think you’ll agree the results are more than worth it.

We make our cheeses simply, in the European tradition. We stir, form, and date-stamp each wheel by hand – we don’t use mechanical stirrers or hydraulic presses. Our wheels age from 6 to 12 months and, since we do everything ourselves, quantities are limited. We make cheese from November through May. We give our cows, and ourselves, a break every summer while we tend our organic gardens.

The Herd –

In our experience, Jerseys give the highest quality milk for cheesemaking, with more butterfat, protein, and vitamins than milk from other breeds. Because we care for our own Jerseys, we know we’re always using the purest, most nutritious milk possible for fine-quality farmhouse and cave-aged cheeses.

We feed our cows sweet-tasting, sweet-smelling grain and organic hay to produce the most savory milk. That’s one of the reasons we won an award for the best-tasting milk in Vermont. For cheese, we milk a small family of seven Jerseys. Happy cows make the best milk, and so our Jerseys enjoy the sounds of classical music whenever they’re not rotationally grazing 30 acres of clover pasture.

We love our farm in Vermont’s beautiful Champlain Valley. During an era when family farms are quickly disappearing, we feel blessed that our small farm is thriving.

August 16, 2016

Alaffia joins the Co+op Basics lineup!

Do you know about Co+op Basics? Through this program, we’re able to offer every day low prices on many popular grocery, household, and body care items. From milk and bread to laundry soap and paper towels, you’ll find brands you know and trust at prices you can afford. We’re constantly working to expand the list of products featured in the Co+op Basics lineup, and we’re feeling particularly excited about the recent addition of several Alaffia products!

You will now find Alaffia’s Everyday Shea body washes, body lotions, shampoos & conditioners, along with their Everyday Coconut line of body lotions, shampoos & conditioners sporting a new price tag – $9.99 for a 32 oz bottle! Just look for the Co+op Basics signs:

We’re excited about this great low price, but what thrills us most is the opportunity to feature such an exceptional company in this program.

What’s so great about Alaffia?

Alaffia was founded in 2004 to alleviate poverty and empower communities in West Africa through the fair trade of shea butter and other indigenous resources. Fair trade is the fundamental foundation of their organization, which is comprised of the Alaffia Village in Sokodé, Togo; the Alaffia Coconut Cooperative in Klouvi-Donnou, Togo; and the Alaffia headquarters in Olympia, Washington. Their cooperatives handcraft the indigenous raw ingredients, and the Alaffia team in Olympia creates the finished products.

Alafﬁa’s success is not simply measured by proﬁt. Their success is measured by empowerment. Empowerment Projects are Alaffia’s mission in action, funded by the sales of Alafﬁa products, which are returned to the communities in Togo that are home to their cooperatives. Alaffia invests in these communities because they feel a moral responsibility and want to ensure that African resources are empowering African communities. The goal is to alleviate poverty and encourage gender equality. Their Empowerment Projects include several Education-Based Projects, Maternal Health, FGM (female genital mutilation) Eradication, Eyeglass Accessibility, and Reforestation. All of Alafﬁa’s projects empower Togolese communities to provide their skills and knowledge to the rest of the world and rise out of poverty. In short, when you buy Alaffia projects, you make a difference. Read on to learn about the incredible impacts Alaffia’s initiatives are having in these communities :

Maternal Health & Equality –

Each year in West Africa, 160,000 women die due to complications resulting from pregnancy and childbirth. This figure is significantly higher than the mortality rate for childbearing women in European countries. Alaffia launched a Maternal Health Project, which follows the World Health Organization’s recommendations for reducing maternal mortality rates both directly, through pre- and post-delivery care, and indirectly, through the Alaffia Women’s Clinic project, which provides training & information on topics ranging from nutrition to genital mutilation practices. To date, there have been 4,142 births funded through their programs. To read more about these projects, click here.

School Projects –

The future of African communities depends on the education and empowerment of young people. Since 2003, Alaffia has provided school uniforms, books, and writing supplies to children in Togolese communities to offset the ﬁnancial burden these items have on poor families. They also donate desks and install new roofs on schools to make learning a more enjoyable experience. Since 2011, Alafﬁa product sales have funded the construction of ten schools throughout Togo and provided school supplies to 23,700 recipients. They now partner with retail stores to collect school supplies – if you would like to help collect pens and pencils for this project, please contact Alaffia’s ofﬁce at 1-800-664-8005.

Bicycles for Education –

In rural areas of Togo, students walk up to 10 miles a day to attend school. There are no buses, and families cannot afford private transportation. As a result, school becomes very time-consuming, and most students decide to quit school in order to fulﬁll their family obligations. In rural areas, less than 10% of high school-aged girls and only 16% of boys attend school (UNICEF). In 2004, Alafﬁa began collecting and sending used bicycles to Togolese students to encourage them to stay in and complete school. Now, with over 7,100 bicycles sent and distributed, they are seeing a real impact on exam scores and retention in rural schools. 95% of Bicycles For Education recipients graduate secondary school.

Reforestation Projects –

Deforestation and climate change have had a devastating impact on West African farming communities. Alaffia product sales have funded the planting of 53,125 trees by Togolese farmers to help mitigate erosion and improve food security for their families. They also conduct trainings to discourage the cutting of shea trees for ﬁrewood and charcoal to preserve this important indigenous resource for future generations. Through their Alternative Fuels Project, they investigate sustainable fuel alternatives, such as bio-gas and bio-oils, to reduce the demand for wood and charcoal.

FGM Eradication Project –

As part of their Maternal Health Initiatives, Alafﬁa aims to educate women about the dangers of Female Genital Mutilation (FGM), or excision. FGM includes procedures that intentionally alter or cause injury to the female genital organs for non-medical reasons and is recognized internationally as a violation of the human rights of girls and women. The procedure can result in severe bleeding, infections, life-threatening complications in childbirth, and increased risk of newborn deaths. (World Health Organization). Abidé Awesso, Alaffia’s Maternal Health & FGM Eradication Coordinator in the Bassar region of Togo, has been working on this initiative with Alaffia since 2012. Hodalo Katakouna was one of Abidé’s ﬁrst patients and one of the ﬁrst women to be supported as part of our Maternal Health and FGM Eradication project. Click here to read her story.

Eyeglass Project –

In Togo, it is extremely difficult for visually impaired people to obtain eyeglasses. An eye exam costs as much as one month’s wage and a pair of eyeglasses can cost up to four months of wages. Alaffia collects used eyeglasses at retailer locations throughout the US and employs an optometrist in Togo to correctly fit and distribute the glasses. A pair of eyeglasses is life-changing for a child struggling in school, the elderly with failing vision, and adults who have never been able to see clearly. To date, Alaffia has collected and distributed over 14,200 pairs of glasses.

August 15, 2016

Rally for Change for Open Door Clinic Starts August 18th

Join the Co-op’s Rally for Change for Addison County’s Open Door Clinic!

Between August 18th and 24th, round up your total at the registers, and the Co-op will match your donation. All donations will be used to support the Clinic’s dental program. Since November 2013, the Clinic has leveraged three distinct gifts/grants to help more than 84 patients access dental care. They have also arranged for a volunteer interpreter and free transportation for these appointments. While proud of these accomplishments, they want to establish a more comprehensive and sustainable dental program. In 2015, with the support of five local volunteer dentists and two grants, they launched an innovative dental program for their patients. In January, Dr. Adam Fasoli joined the program as their Volunteer Dental Director, and they hired a part-time dental hygienist to provide screenings and cleanings to their patients.

Check out their brand new video, to learn more!

All about the Open Door Clinic:

Their Mission: The Open Door Clinic provides access to quality healthcare services, free of charge, to those who are uninsured or under-insured and who meet financial eligibility guidelines; services are provided in a compassionate, respectful and culturally sensitive manner until a permanent healthcare provider can be established.
Founded in 1990, the Open Door Clinic started “on wheels”, when a bus would ride through Addison County increasing access to healthcare. By 1993, a free standing clinic was established in Middlebury, followed by a second site in Vergennes in 2010. They have been growing since and now hold more than 7 clinics per month.
In 2009, they received a federal grant to expand their outreach to area migrant farm workers. Over the last 7 years, they have grown from visiting 2 farms, serving 108 migrant workers, to 35 farms and 8 orchards, serving 270 Latino farm workers. The Latino migrant farm workers now comprise 57% of their total patient population.
The Clinic employs seven part-time staff and provides acute and chronic care to their patients through 140 volunteers, including their medical and dental directors. When needed, they refer patients to a wide variety of area specialists.

Find out more about the clinic on their website: http://www.opendoormidd.org/

Comic Book Program for Migrant Workers:

The Clinic’s migrant farm worker population now comprises more than half of their client load. Migrant workers face so many unique challenges, and the clinic is always innovating to accommodate their needs. The lives of many migrant workers are touched by physical, mental and emotional hardships that are almost intrinsic to their way of life. One particularly original (and kind of fun!) approach to helping workers make sense of these hardships comes from Julia Doucet, Outreach Nurse at the Open Door Clinic in Middlebury. Doucet started a comic book project by migrant farm workers in Addison County. Migrant workers provided the text for the series that explores a variety of themes important to the workers. The goal of this project, in Ms. Doucet’s words, is to “make someone feel slightly better and less alone,” and “to make them feel like there is a supportive community of people who can understand and hold their experience for them, to share their burden.” Here’s a link to a great article about this program from the Addison Independent:

http://www.addisonindependent.com/201607comic-books-illustrate-migrant-workers-lives

Cooper Couch, ODC’s former Patient Services Coordinator, helps patients filling out paperwork

Corey Mallon, RN and Sam Kollmorgen, EMT see patient at the ODC in Vergennes

Dr. Terry Naumann, ODC's Volunteer Medical Director — Dr. Terry Naumann, ODC’s Volunteer Medical Director

Pat Jackson, a volunteer nurse, and Jody Brakeley, BSRN, ODC's Clinic Coordinator, at clinic in Middlebury — Pat Jackson, a volunteer nurse, and Jody Brakeley, BSRN, ODC’s Clinic Coordinator, at clinic in Middlebury

Steve Brown, RN with a patient in Vergennes

August 11, 2016

Spotlight on Vermont Smoke & Cure

We’re casting our Co-op Spotlight on Vermont Smoke & Cure this week to shed a little light on their recent qualification for B Corps certification. This designation is granted to companies that use the power of business to solve social and environmental problems. Vermont Smoke & Cure received the certification thanks to their sustainable and socially conscious business practices such as sourcing meats raised humanely and without the use of antibiotics, using ingredients from local farms, offering commercial meat processing services to family-scale farmers, and utilizing solar power. The company also fosters an ownership culture by granting employee stock options to each of its employees. Their full line of smoked and cured meat products are 20% off for member-owners this week, so it’s a perfect time to stock up and save! Read on to learn about their rich history and commitment to small batch meats proudly made in Vermont:

At Vermont Smoke & Cure, we’ve been consciously crafting delicious smoked meats and meat snacks since 1962. We use humanely raised meats whenever possible, and simple local ingredients like Vermont maple syrup and apple cider, combined with the highest quality spices and herbs. Our flavors grew from the heritage of our founder, Roland LeFebvre, who started the smokehouse as “Roland’s” in South Barre, Vermont. At that time, South Barre was a small town made up of many recent immigrants drawn by the granite quarrying and carving industry. Roland based his now-famous recipes on traditional methods and ingredients. After all, the sausages had to pass muster for the large Italian population in Barre, who had come to work in the granite industry.

For the next 50 years, we operated in a farmhouse and then in the back of a gas station, until April of 2012 when we moved 50 miles to Hinesburg, Vermont, renovating a portion of a former cheesemaking facility into a world-class smokehouse. While we still use many of the same methods and recipes, Chris Bailey, our CEO, is expanding on Roland’s vision by sharing Vermont values with a larger market.

Chris has the same driving passion that inspired Roland over 50 years ago: to create great tasting meats that make customers smile. Chris is a former professional cyclist and farmer and loves to cook. He has a deep reverence for our land and an intricate understanding of our food industry. A former vegetarian turned conscious meat-eater, Chris is committed to making livestock farming more humane and sustainable while making the food we eat more healthy and delicious.

At Vermont Smoke & Cure, we believe you should feel good about where your meat comes from. We buy all of the certified humanely raised meats we can, and we have transparent sourcing for all of our meats. Along with our customers, we’re helping the meat industry move to a future that is humane, transparent and environmentally friendly.

We proudly use Vermont maple syrup and apple cider in the brines for our bacon and ham.
We primarily smoke using ground corn cobs and maple wood shavings, traditional smoke sources here in Vermont. We never use liquid or artificial smoke flavor.
We use whole muscle hams and carefully hand place each piece into its netting to ensure the best quality in every bite.
Our team of employee-owners creates everything in our Smokehouse right here in the hills of Vermont. We hand trim all of our meats and we grind our meats on-site.
Our uncured items use natural preservatives to ensure food safety.
In our Sticks and Summer Sausage, instead of just adding acids, we ferment to lower pH the old-school way for the best flavor.
Our products are gluten-free and contain no MSG
More than 50% of the electricity we use is from solar – all generated within 60 miles.
We use high-efficiency smokers that reduce our energy requirements by more than 10%.

Our work in Hinesburg, VT has earned us a fine reputation that we aim to uphold. Thank you for being part of our history and for supporting local & sustainable meat!

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