What do you get when you layer local Vermont Fresh basil pesto, Maplebrook Farm fresh mozzarella, Dell’Amore pizza sauce, and local, organic red peppers onto Slice of Vermont fresh pizza dough? A localvore pie that raises the pizza night bar to new heights! You’ll find these ingredients featured in our Weekly Sale from September 8th – 14th at a great price, and they’ll all help you tally points in the September Eat Local Challenge. They’ll also help us continue to add kernels to the Big Corn located at the Co-op entry, which tracks dollars paid to local farmers and producers all month long!
We’re shining our Member Deals Spotlight on a business with humble roots in Vermont where two guys named Ben and Jerry launched their first scoop shop from a renovated gas station in Burlington, Vermont. Fast forward a few decades, and Ben &Jerry’s has become a household name across the U.S. and beyond. Member-owners can enjoy a 20% discount on pints of their famous ice cream from September 1st – 7th as we kick off our Eat Local Challenge! Read on to learn more about the rich history of Ben & Jerry’s and their various ways of giving back:
With a $5 correspondence course in ice cream-making from Penn State and a $12,000 investment ($4,000 of it borrowed), Ben and Jerry open their first ice cream scoop shop in a renovated gas station in Burlington, Vermont in 1978. By 1980, they decided to rent space in an old spool and bobbin mill on South Champlain Street in Burlington to begin packing their ice cream in pints for distribution to grocery and Mom & Pop stores along the restaurant delivery routes that Ben serviced out of the back of his old VW Squareback wagon. By the following year, they were ready to open their second scoop shop in Shelburne, and in 1982, the original shop changed locations to the iconic shop that still stands on the corner of Church Street and Cherry Street in the heart of downtown Burlington.
Ben & Jerry’s original scoop shop in a renovated Burlington gas station, circa 1978
Over the ensuing decades, the Ben & Jerry’s brand has grown by leaps and bounds but they’ve remained true to their core principles and continue to fiercely advocate for social and environmental causes. Ben & Jerry’s is founded on and dedicated to a sustainable corporate concept of linked prosperity. Central to the Mission of Ben & Jerry’s is the belief that all three parts of its mission must thrive equally in a manner that commands deep respect for individuals inside and outside the Company and supports the communities of which they are a part. One of the first companies in the world to place a social mission in equal importance to its product and economic missions, they focus their advocacy on their core values: human rights and dignity; social and economic justice; and environmental protection; restoration, & regeneration. They believe that business has a responsibility and a unique opportunity to be a powerful lever of change in the world. A Certified B-Corporation, they aim to use traditional and contemporary business tools to drive systemic progressive social change by advancing the strategies of the larger movements that deal with those issues, such as climate justice and social equity.
Big changes for the company came in August of 2020 when Ben & Jerry’s became a wholly-owned subsidiary of Unilever. Through a unique acquisition agreement, an independent Board of Directors was created to provide leadership focused on preserving and expanding Ben & Jerry’s social mission, brand integrity, and product quality in the wake of the leadership transition. They still maintain their flagship factory in Waterbury, VT, which is a must-see destination for a factory tour next time you find yourself traveling that gorgeous stretch of Vermont’s Route 100.
Ben & Jerry’s supports the global Fair Trade movement and is committed to sourcing their vanilla, cocoa, and coffee beans from Fair Trade Certified suppliers. Ben & Jerry’s is also proud to stand with the growing consumer movement for transparency and the right to know what’s in our food supply by supporting mandatory GMO labeling legislation. In 2013, they committed to transitioning all of their ingredients to be fully sourced non-GMO. The folks at Ben & Jerry’s want to support sustainable dairy practices that benefit farmers, farmworkers, cows, and the environment and in October of 2017, they became the first company to adopt and implement the Milk With Dignity Program through their Caring Dairy Program. They’re proud of the positive impact this program has had on the true heroes of Vermont’s dairy industry, the Farmworkers. Through this program, the Farmworkers have seen higher wages, improved work schedules, better time off, and improved housing. We’ll raise a scoop to that!
This sweet and savory combination of local ingredients makes an excellent localvore lunch or dinner, whether you’re dining in or enjoying a late summer picnic. You’ll find many of the ingredients featured in the Weekly Sale from September 1st – 7th, including Champlain Valley Creamery’s Organic Champlain Triple Cream cheese, Red Hen Baguettes, and Champlain Orchard’s apples, so it’s a perfect time to give this one a try!
We’re shining this week’s Member Deals Spotlight on a mission-driven local business creating innovative, award-winning products to help us curb our dependence on plastic — Bee’s Wrap! From August 25th – 31st, all Bee’s Wrap products are 20% off for member-owners, so it’s a great time to stock up on these reusable, rugged, eco-friendly, locally-made, fully compostable wraps. Read on to learn more about this local company, its mission, and its fierce advocacy:
Bee’s Wrap was born in 2012 as its founder, Sarah Kaeck, was growing ever more deeply concerned about the persistent effect of plastics on our planet. She began by asking a simple question: How could we eliminate plastics in our kitchen in favor of a healthier, more sustainable way to store our food?
What she discovered was a lost tradition made new again. By infusing organic cotton with beeswax, organic jojoba oil, and tree resin, Kaeck created a washable, reusable, and compostable alternative to plastic wrap. What she also understood from the very beginning was that there must be a consideration of the entire life of the products we make and consume, from their creation and manufacturing to their eventual end. This is where biodegradability comes in: A product that is biodegradable can be easily returned to the earth. As their website states, “It’s a technology as old as time, and everything made in nature returns to nature with time. There’s no complicated recycling process, and no need to send your Bee’s Wrap off to a special facility. Made from four simple ingredients, Bee’s Wrap comes from the earth and is designed to return to the earth.” As your wrap begins to wear out, the team at Bee’s Wrap hopes that you’ll look on those signs of wear as a welcome reminder of the natural cycles that surround us.
Just one pack of Bee’s Wrap can save 1,667 sq. feet of plastic wrap from entering our oceans and landfills each year. That’s enough plastic to cover a single-family home. If every American household swapped plastic wrap with Bee’s Wrap we’d save a staggering 212 million square feet (4.8 million acres) of plastic from the planet each year!
Looking beyond the impact of the products they create, Bee’s Wrap is committed to using their business as a vehicle for social change, bettering the lives of their customers, employees, community, and the planet. As a proud B Corp and certified Green America company, Bee’s Wrap is committed to social change to help better the lives of its customers, employees, community, and planet. In 2019 they were awarded Green America’s People and PlanetAward, which recognizes outstanding small businesses with deep commitments to social justice and environmental sustainability. They were also the 2019 recipient of B-Corp’s 2019 Best For The World: Environment award for the business’s top-notch attention to environmental stewardship. Bee’s Wrap is actively working with partners such as 1% for the Planet, The Bee Cause, and The Rozalia Project, pledging their support to ocean conservancy, beach cleanups, and environmental stewardship. They’re also committed to donating at least 1% of sales of their Honeycomb Roll of Bee’s Wrap to organizations supporting these efforts.
The year 2021 brought big changes for Bee’s Wrap as the business was sold to an undisclosed private investor. Since founding the business in 2012, Kaeck stewarded the growth of her company through the addition of dozens of employees, an expansion into a 12,000-square-foot facility in Middlebury, and she oversaw the company’s B Corp Certification. Bee’s Wrap was growing, both nationally and internationally, and Kaeck was seeking an investor who could leverage the company’s successful track record into this new phase of growth. Kaeck stayed on as the CEO for the first few months of the transition, then handed over the reins to Tara Murphy in June of 2021. Murphy brings extensive experience to the role, having served for four years as CEO of the Hinesburg-based Vermont Smoke & Cure and three previous years at Keurig Green Mountain.
In a press release, Kaeck says, “I could not be happier about the prospects for Bee’s Wrap’s future. I founded and led Bee’s Wrap for eight years with the goal to create a viable mainstream alternative to plastic, and we’re at that point now. Tara’s deep consumer product experience, outstanding leadership skills, and commitment to Vermont make her an excellent choice to continue to grow Bee’s Wrap in the years to come.”
Reducing the reliance on plastic takes time, and every effort you make counts. Whether you’re using Bee’s Wrap for on-the-go snacks or storing dinner leftovers, you’re one step closer to making it possible to ditch disposable food storage for good. Today, Bee’s Wrap is a leading alternative to plastic wrap. From their headquarters right here in Middlebury, Vermont, they’re creating wraps that provide a versatile and durable solution for sustainable food storage.
We’re shining our Member Deals Spotlight on New Leaf Organics! This local, organic farm not only keeps our produce shelves stocked with an array of fresh seasonal veggies but also supplies us with an abundant array of veggie and herb seedlings each Spring. Perhaps you have a few of them growing in your garden? All of New Leaf Organics products are 20% off for Co-op member-owners from August 4th – 10th, so it’s a great time to stock up on the flavors of summer in Vermont. Read on to learn more about this female-powered farm and all that they have to offer:
Nestled in the rolling hills near the Bristol-Monkton town line is a sweet little farm called New Leaf Organics. Now in her 22nd year in business, Farmer Jill Koppel leads her rockstar all-female crew to produce some of the most beautiful and delicious flowers, fruits, and veggies you’ll find anywhere in Vermont. Their farm has evolved quite a bit over the years, but their core mission remains the same; growing high-quality organic produce, flowers, and plants that improve soil health and strengthen the community.
Their Mission
to grow high-quality, deliciously fresh organic produce and flowers.
to maintain and build the health of our soil and water.
to keep this land open and in agricultural production.
to bring community together in appreciation of good food and eating with the seasons.
to help couples create a memorable wedding day brightened with our beautiful flowers
to be a healthy and joyous place for kids to roam and discover and help them learn where our food really comes from.
to provide a positive and meaningful place to work for our employees and ourselves.
New Leaf Organics grows 5 acres of vegetables, berries, and flowers which are all sold in Vermont. You can shop their online store and/or visit their farmstand. Their online store offers farmstand pickup and delivery options. Farmstand hours are Tuesday-Saturday from 12 pm – 6 pm. While visiting the farmstand, you’ll find New Leaf’s fresh-picked veggies, berries, and flowers. You’ll also find a great selection of locally sourced products from around the Champlain Valley including fresh breads and granola from Bicycle Mill Bakery; sweet and savory hand pies and small pies from Humble Pie Baking; and take-out meals from Chomp Cookhouse.
New Leaf Organics Farmstand
You can also sign up for their Farm Stand Card Program. What’s a Farm Stand Card? Here’s how their website describes it:
“It’s like a gift card, but tastier. Farm Stand Cards give you pre-purchased credit to use at our Farm Stand. It’s an affordable and flexible way to enjoy the freshest, local organic produce and flowers and support our vibrant local food system. They come in increments of $225, with an additional 10% spending bonus. For example, when you pay $225, you’ll get a spending credit of $250. You can use your card any time you shop to buy anything we sell at our farm stand — from produce and baked goods to bedding plants and groceries. Pick your own flowers are included for Farm Stand Card holders.
How Does This Compare to Your Traditional CSA Model? Farm Stand Card shares are similar to a CSA in that you receive fresh organic produce and flowers each week and a discount on your purchase while committing to and supporting our local farm. They’re even better than a traditional CSA, though. The Farm Stand Card allows you greater flexibility to shop anytime the Farm Stand is open, and to purchase anything we sell in the stand. It gives you the vegetables, flowers, and local goods you want, when you want them, at the best price. Win-win-win!”
Looking to send a local, organic bouquet to someone special? New Leaf Organics offers Home Sweet Blooms floral deliveries to homes and businesses in Hinesburg, Vergennes, Middlebury, & Bristol! They also offer a pick-your-own flowers option throughout the growing season or you can purchase a flower bouquet subscription. The flower fields are located across the street from the farm stand.
Need flowers for an upcoming wedding or event? New Leaf Organics raises over 100 varieties of organic, specialty cut flowers and creates exquisite floral arrangements for weddings and events, from casual to formal. Their services, from full-service arrangements and delivery, to “pick-your-own,” to “weddings-in-a-bucket” are a great fit for all your events. Buying direct from the grower ensures the freshest, highest quality flowers at the best price. Buying organic ensures that agricultural chemicals aren’t endangering our environment or the farmworkers who handle the flowers. Click here to read more about why this matters.
According to Farmer Jill, “I’ve been lucky enough to find a dedicated crew of farming “geeks” who get equally as excited about discovering a great new variety to try or the thrill of our first seeds germinating in the Spring. Having a great crew keeps the farm dynamic and is better every season because of them. My kids, Ruby and Ada, and husband Skimmer make sure we don’t work the whole Summer away… Thanks for your interest in our farm! Supporting local farms like ours ensures that high-quality agricultural soils will be kept in farming for generations to come and proof that together we really can keep Vermont agriculture alive and thriving!”
For the latest info and insight into how the season is sprouting, blooming, and unfurling, follow them on Instagram @organicsnewleaf and Facebook @newleaforganics
Great coffee shops offer more than a good cup of joe; they provide a pleasant sensory experience for their patrons. It’s hard to deny the allure of the aroma and energy emanating from a great cafe. Whether you’re looking for a relaxing space to pull a caffeine-fueled remote work session or you’re seeking an inviting atmosphere to meet up with friends over a great cup of locally-roasted coffee, we invite you to check out Royal Oak and Lost Monarch! These sister coffee shops are the newest members of our Co-op Connection lineup and they offer responsibly sourced, high-quality artisan coffee in a welcoming atmosphere along with a sweet 10% discount for card-carrying Co-op Member-Owners. Read on to learn more about these two vibrant local businesses named to the list of the nation’s best coffee shops by Food and Wine Magazine, and the family that brings them to life:
Armed with 20 years of combined experience in the coffee industry, Matthew and Alessandra Delia-Lobo opened the doors to Royal Oak Coffee on Middlebury’s Seymour Street in May of 2019. Six months later, they added a sister location, known as Lost Monarch in the Stone Mill Public Market in Middlebury’s Frog Hollow. The couple met in a Connecticut coffee shop back in 2011, so it only seems fitting that their lives together since then have revolved around a shared passion for coffee.
Royal Oak Coffee at 30 Seymour Street in MiddleburyRoyal Oak Coffee
Despite having traveled the world exploring coffee and cafe culture from Boston to Italy to Sweeden and the UK, the couple (thankfully) chose unlikely Middlebury as the home for their shops. Why Middlebury? The couple shares that over the course of six years visiting Matt’s mother, who lives here in Vermont’s shire town, they fell in love with the town, the pace, the gorgeous landscape, the kind people, and the sense of community. They decided it would be a great spot to settle, open up shop, and eventually start a family.
Matt behind the counter at the Lost Monarch Cafe in the Stone Mill Public Market in Middlebury’s Frog Hollow
So, why two shops? As Seven Days describes it, “The two shops embody different versions of how Aless and Matt do coffee. Royal Oak is an approachable, unpretentious introduction to coffee nerdery with strong living room vibes, while Lost Monarch is an exploration of tasting profiles and rotating micro-roasters amid the bustle of the market, which also offers food, wine, books and more.” At Royal Oak, Matt and Aless exclusively feature beans roasted in Winooski, VT, by Vivid Coffee Roasters. At Lost Monarch, they explore a different model, using a rotating roster of guest roasters, including Woodstock, VT’s single-origin-focused Abracadabra Coffee. Regardless of the roaster of choice, the couple prioritizes supply chain transparency and equity. They feel that the agricultural roots and vibrant local food scene in Addison County foster a community that understands the importance of supporting specific farmers and sustainable methods of production.
The smiling team at Royal OakThe Lost Monarch Cafe conveniently shares a space with the Dedalus wine and cheese market
As for the names of their cafes, Aless shares that the Royal Oak moniker was a nod to her late father’s business — a reference to the tree where Charles II of England hid during a battle. Lost Monarch, a sequoia in California’s Grove of Titans, is another celebrated tree that inspired the name for their second location. Both locations are artfully curated to create the kind of welcoming, unpretentious vibe that they feel is more in keeping with the rural Vermont scene. When the locations initially launched, Matt and Aless were a team of two, handling all aspects of the business and serving each cup of coffee with a conversation and a smile. This gave them the opportunity to introduce themselves to the community and get to know their patrons. As the business and their own family grew, they recognized the need to hire a small team to support cafe operations.
According to Aless, “our whole shtick is to do things intentionally, consider everything and be nice. That’s it. We want people to feel like they’re welcome, that their order isn’t wrong or bad because they want decaf or something with sugar in it.” And clearly, they’re onto something. Despite the challenges of opening not one but two new businesses in the midst of a pandemic, Matt and Aless have managed to keep both cafes afloat, keeping their community blissfully caffeinated and elevating the coffee conversation along the way.
Great coffee shops offer more than a good cup of joe, they provide a pleasant sensory experience for their patrons. It’s hard to deny the allure of the aroma and energy emanating from a great cafe. Whether you’re looking for a relaxing space to pull a caffeine-fueled remote work session or you’re seeking an inviting atmosphere to meet up with friends over a great cup of locally-roasted coffee, we invite you to check out Royal Oak and Lost Monarch! These sister coffee shops are the newest members of our Co-op Connection lineup and they offer responsibly sourced, high-quality artisan coffee in a welcoming atmosphere along with a sweet 10% discount for card-carrying Co-op Member-Owners. Read on to learn more about these two vibrant local businesses named to the list of the nation’s best coffee shops by Food and Wine Magazine, and the family that brings them to life:
Armed with 20 years of combined experience in the coffee industry, Matthew and Alessandra Delia-Lobo opened the doors to Royal Oak Coffee on Middlebury’s Seymour Street in May of 2019. Six months later, they added a sister location, known as Lost Monarch in the Stone Mill Public Market in Middlebury’s Frog Hollow. The couple met in a Connecticut coffee shop back in 2011, so it only seems fitting that their lives together since then have revolved around a shared passion for coffee.
Royal Oak Coffee at 30 Seymour Street in MiddleburyRoyal Oak Coffee
Despite having traveled the world exploring coffee and cafe culture from Boston to Italy to Sweeden and the UK, the couple (thankfully) chose unlikely Middlebury as the home for their shops. Why Middlebury? The couple shares that over the course of six years visiting Matt’s mother, who lives here in Vermont’s shire town, they fell in love with the town, the pace, the gorgeous landscape, the kind people, and the sense of community. They decided it would be a great spot to settle, open up shop, and eventually start a family.
Matt behind the counter at the Lost Monarch Cafe in the Stone Mill Public Market in Middlebury’s Frog Hollow
So, why two shops? As Seven Days describes it, “The two shops embody different versions of how Aless and Matt do coffee. Royal Oak is an approachable, unpretentious introduction to coffee nerdery with strong living room vibes, while Lost Monarch is an exploration of tasting profiles and rotating micro-roasters amid the bustle of the market, which also offers food, wine, books and more.” At Royal Oak, Matt and Aless exclusively feature beans roasted in Winooski, VT, by Vivid Coffee Roasters. At Lost Monarch, they explore a different model, using a rotating roster of guest roasters, including Woodstock, VT’s single-origin-focused Abracadabra Coffee. Regardless of the roaster of choice, the couple prioritizes supply chain transparency and equity. They feel that the agricultural roots and vibrant local food scene in Addison County foster a community that understands the importance of supporting specific farmers and sustainable methods of production.
The smiling team at Royal OakThe Lost Monarch Cafe conveniently shares a space with the Dedalus wine and cheese market
As for the names of their cafes, Aless shares that the Royal Oak moniker was a nod to her late father’s business — a reference to the tree where Charles II of England hid during a battle. Lost Monarch, a sequoia in California’s Grove of Titans, is another celebrated tree that inspired the name for their second location. Both locations are artfully curated to create the kind of welcoming, unpretentious vibe that they feel is more in keeping with the rural Vermont scene. When the locations initially launched, Matt and Aless were a team of two, handling all aspects of the business and serving each cup of coffee with a conversation and a smile. This gave them the opportunity to introduce themselves to the community and get to know their patrons. As the business and their own family grew, they recognized the need to hire a small team to support cafe operations.
According to Aless, “our whole shtick is to do things intentionally, consider everything and be nice. That’s it. We want people to feel like they’re welcome, that their order isn’t wrong or bad because they want decaf or something with sugar in it.” And clearly, they’re onto something. Despite the challenges of opening not one but two new businesses in the midst of a pandemic, Matt and Aless have managed to keep both cafes afloat, keeping their community blissfully caffeinated and elevating the coffee conversation along the way.
This week’s Member Deals Spotlight shines brightly on Aqua ViTea! All of their non-alcoholic Kombucha and Selzer are 20% off for member-owners from September 2nd – 8th! Read on to learn more about this unique local business with humble beginnings on a Salisbury Farm!
History
Aqua ViTea began in 2007 in the Salisbury, Vermont farmhouse of Jeff Weaber and Dr. Katina Martin, based on the naturopathic principle of “food as medicine.” Weaber and Martin had just relocated to Vermont after 9 years in Portland, Oregon, where Katina pursued medical degrees in Naturopathy, Midwifery, and Acupuncture and Jeff served as the brewer for The Lucky Labrador Brewing Company. Honing the craft of fermentation at work and learning about functional foods and the governing role of the digestive system from Katina at home led Weaber to discover the wonders of Kombucha.
Aqua ViTea founder Jeff Weaber with his wife Katina Martin at their Salisbury home where they first began brewing kombucha
By 2007, he was selling his Kombucha to the happy crowds at the Middlebury Farmers Market under the Aqua ViTea brand and in 2008, he began bottling his product and selling wholesale to our Co-op and a handful of other local markets. By 2014, demand began to outpace production capacity, and plans to move Aqua ViTea’s production off the farm began to ferment. They first moved to a state-of-the-art facility in Bristol, VT, followed by yet another upgrade in 2017 to an even more impressive facility — the former home of Woodchuck Cider just off of Exchange Street in Middlebury. Today, the rapidly growing company is the largest Kombucha producer on the east coast, employing a team of 30 full-time employees proudly brewing low sugar, alcohol-free, organic kombucha with naturally abundant probiotics, enzymes, and antioxidants, whose balanced blend of sparkling refreshment and bold flavor makes it the perfect substitute for juice or soda.
Giant vats of kombucha brewing at Aqua ViTea’s state-of-the-art facility in Middlebury
As the business grew, Weaber called on Mike Kin, who was a close friend of Weaber’s in Oregon, and convinced him to move to Vermont with his family to become the company’s brewer. If you dig the artwork on Aqua ViTea’s packaging and materials as much as we do, you’ve got Mike to thank for these. He sketches each one by hand, creating the funky, colorful, amazing signature artwork that you see on all of AquaVitea’s products!
Mike Kin creates the signature Freshketch artwork for Aqua ViTea
Commitment to Authenticity
Many commercially available Kombucha brands have been found to contain significantly more sugar and alcohol than their labels disclose. Additionally, some large-scale Kombucha products are being manufactured in a lab setting, force carbonated, and even pasteurized, with the probiotic cultures added artificially as “ingredients” to the end product.
The Aqua ViTea family
Aqua ViTea, since day one, has shown a deep commitment to authenticity. This begins by sourcing the highest quality ingredients, including sustainably sourced organic tea from Middlebury’s Stone Leaf Teahouse and organic cane sugar to feed the ferment. Their Kombucha is the product of a live, active fermentation, which allows the live cultures and enzymes to develop naturally and delivers the tangy effervescence that Kombucha drinkers love. They are one of only two kombucha makers in the country who have invested in a spinning cone column, which allows for the extraction and recovery of volatile compounds, including alcohol, without the need for excessive heat. And since the alcohol is removed at the end of fermentation, the active cultures can grow at their own pace, which results in authentic, delicious, and non-alcoholic Kombucha. They even employ an in-house microbiologist to analyze the safety and purity of their products.
A tour group from Addison Central Teens visits Aqua ViTea and learns about the cone extractor, which removes the alcohol from Aqua ViTea’s kombucha
Aqua Seltzer
The newest addition to the Aqua ViTea lineup is Aqua Seltzer! Better than your average bubbles, Aqua Seltzers, infused with organic kombucha, are refreshing better-for-you offerings packed with probiotics for immune & gut health. Weaber shares that the idea for a seltzer line was born when he looked at the ingredients list on a can of the seltzer that his teenage kids love to drink and realized that there was nothing much to them. He wondered if there was a way to create a seltzer that also offered functional nutritional benefits aside from simply providing hydration. After months of research and development and countless hours of taste testing, a new, bubbly, better-for-you beverage was born. It’s infused with kombucha, providing 5 billion probiotics per serving, along with amino acids and antioxidants, with only one gram of sugar and 15 calories. They’re thirst-quenching refreshers filled with goodness for your gut!
After Glow
Another exciting addition to the Aqua ViTea lineup is AfterGlow Hard Kombucha. This is a smooth, tasty alternative to beer and cider and a more natural option than spiked seltzers. It’s organic, gluten-free, non-GMO, and made with only the finest sustainably sourced ingredients. While they do extract the alcohol from their traditional Kombucha, that alcohol is not used in creating AfterGlow. Instead, they let AfterGlow’s natural alcohol mature through fermentation and into the can – resulting in a mindfully made adult beverage.
Larson Farm and Creamery is basking in the glow of the Co-op Spotlight this week and all of their local, organic, grass-fed, A2A2 dairy products are 20% for member-owners from July 21st – 27th! Read on to learn more about the history of this family farm and their deep commitment to ecological stewardship:
History
Rich and Cynthia Larson first began dairy farming in 1976 on a 300-acre farm they purchased just south of the small town of Wells, VT. They began as conventional farmers with a grain-fed milking herd that peaked at 150 cows. Due to a combination of factors including falling milk prices and shrinking profit margins, their conventional dairy folded in 1993. Armed with a passion for environmental stewardship and a desire to do things differently, Rich and Cynthia regrouped and relaunched their dairy farm in 2007. This time around, they opted for a smaller herd, invested in soil improvement, became USDA-certified Organic, 100% Grass-fed certified, and focused on producing high-quality raw milk.
In true family-farm fashion, Rich and Cynthia have a lot of help from family members to keep the farm running smoothly. Their daughter Mercy manages the dairy herd. Cynthia and niece Kristin manage the horse retirement boarding and pony breeding program, and sister-in-law Lee is the creamery manager.
Mercy Larson prepares for milking the family’s Jersey herd
Ecological Stewardship
According to their website, “At Larson Farm, we share a vision of healthy communities, healthy people, and a sustainable food system built on good stewardship of our natural resources. The land, cattle, and dairy products are certified organic. The cattle are certified 100% grass-fed, and our dairy cows are 100% A2A2. Healthy soils mean healthy cattle who produce nutrient-rich foods free of artificial chemicals and pesticides. Our vision is to provide fresh nutritious dairy products to local and regional markets while being good stewards of the land and caring for our sweet Jersey dairy cows.”
The Larsons built their new organic dairy farm on the firm belief that all life depends on the health of the soil since healthy soils high in organic matter resist drought and produce plants with high levels of nutrition. And this is just what their grazing Jersey cows need to stay healthy and produce nutrient-dense milk. They also built their new venture upon the understanding that cows are ruminants that did not evolve to eat grain. At Larson Farm, the cows are on fresh pasture from May 1 through early November, at which time they are fed a diet of dry hay or fermented hay (silage). They always have access to fresh water, salt, a vitamin/mineral supplement, kelp, and clay. Their grain-free diet results in milk with a high level of CLAs and Omega-3 fatty acids, both beneficial to human nutrition.
Raising cows on pasture in a manner that builds deep rich soil, retains water, reduces erosion, and sequesters carbon is a critical part of the farming practice at Larson Farm and Creamery. According to Rich and Cynthia, “the cows are given access to a small area (a paddock) where they stay for 3-6 hours. The paddocks are sized to allow the cows to eat the top half of the grass and clover, which is the high-energy portion of the plant. They are then moved to a fresh paddock. What we are doing, on a very small scale, is to mimic what happened on our great plains when the American Bison herds roamed while eating, depositing their thank-you plops, and moving on to clean fresh grass. In so doing, the large herds did not degrade the soil but rather built rich soil high in organic matter.
A2A2 Milk
The Larson’s herd of Jersey dairy cows has been tested to be homozygous (having identical pairs of genes for any given pair of hereditary characteristics) for A2A2 beta-casein. A cow’s genetics determine what kinds of proteins are present in her milk. Humans, goats, and sheep all produce milk that only has A2 protein; cows, on the other hand, experienced a genetic mutation thousands of years ago that made some cows produce an A1 protein in their milk. Studies conducted by the National Institutes of Health demonstrate that consumption of milk containing A1 proteins results in an increase in inflammation, gastrointestinal discomfort, and other signs of dairy intolerance in many individuals. These inflammatory markers and adverse gastrointestinal effects are no longer present when individuals consume milk containing A2A2 proteins, indicating that what many presume to be lactose intolerance might actually be the result of A1 protein in the milk. Additional studies have linked A1 milk protein to other health problems such as type 1 diabetes, heart disease, autism, and other serious non-communicable diseases. Click here to learn more.
Rich Larson pauses to give one of the Jersey’s a chin rub
Direct from their farm stand, Larson Farm and Creamery offers raw milk, with all its rich enzymes and natural beneficial bacteria, plus grass-fed beef. They also produce a line of pasteurized products, including certified organic and grass-fed A2A2 yogurt, cream-top milk, gelato, and cultured butter, which you can find at their farm stand or here at the Co-op!
Looking for a cool meal for a hot summer night? Or a tasty make-ahead dish to take to a summer potluck? This pasta salad combines fresh, seasonal summer veggies & local pasta with tangy dressing, olives, and feta for a perfectly balanced summer meal. Many of the ingredients are featured in our weekly sale from July 7th – 13th, so this one’s easy on the wallet, too! Feel free to be creative with veggie add-ins. This is the kind of salad that can be built around just about any veggies that are abundant in your garden (or the local farm down the road) this time of year.
