Holiday baking season is upon us and we can hardly imagine a better way to kick it off than with this twist on a classic apple pie! You’ll find most of the ingredients featured in our Weekly Sale from October 29th – November 4th, including some of the freshest apples of the season from our friends at Champlain Orchards. Top it with a scoop of vanilla ice cream from Strafford Organic Dairy or a dollop of organic vanilla gelato from Larson Creamery and you’ll be in localvore paradise!
One of the hallmarks of autumn in Vermont is the abundance of local apples. With this in mind, 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 Spotlight 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 from October 22nd – 28th! Read on to learn more about this family-owned, solar-powered, ecologically-managed orchard overlooking Lake Champlain.
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.
Champlain Orchards Co-owner, Bill Suhr. Photo Credit: S.P. Reid
Today, Champlain Orchards manages over 220 acres of fruit trees that includes over 120 varieties of apples as well as peaches, pears, plums, cherries, nectarines, apricots, and many berries. They are committed to being careful stewards of their land and grow all of their fruit following strict Eco-Apple requirements, while striving to minimize their carbon footprint and sustainably contribute to their community. Eight acres are certified Organic by Vermont Organic Farmers (VOF) and the farm is almost entirely solar-powered. All of their fruit is either ecologically grown and third-party certified by the IPM institute or organically grown and certified by VOF.
Aerial View of the Orchard
Additionally, Champlain Orchards runs a cidery. Their orchard-made cider is crafted from fruit grown with a conscience, in beautiful and pristine Vermont. Their cidery is located on-site at Champlain Orchards and every single apple in their hard ciders is pressed, fermented, and crafted at their orchard. This makes for a quality, local product that is fresh, crisp, and deliciously drinkable. They average around 50,000 gallons per year, and growing!
Cider Tasting Room at the Orchard
Champlain Orchards is proud to employ over 40 local Vermont residents, year-round. They also welcome an amazing Jamaican crew during their harvest season, many of whom have been coming to Champlain Orchards for over a decade! One very exciting addition to the Champlain Orchards family this year is the legendary orchardist Zeke Goodband. Zeke leaves a nearly 20-year tenure at Scott Farm Orchards in Dummerston, Vermont to join the Champlain Orchards crew. According to a recent Seven Days article heralding this merger of apple mega minds, Zeke is described as a “champion of old and odd varieties of heirloom apples. His fruit has brightened up apple bins in co-ops around the state, and his influence has changed Vermonters’ perception of what an apple can be: golden and purple, as well as red and green; russeted or gnarled skin, as well as smooth.” He arrived at Champlain Orchards with scion wood from about two dozen varieties, which he plans to graft onto rootstock to see how they do in this new environment. Goodband and Suhr describe themselves as old friends and kindred spirits. They both admit to working too much and get excited when the conversation turns to apple genetics. They share the same values of fruit growing: making sure it’s safe for the environment and for their families.
Owner Bill Suhr and Orchardist Zeke Goodband
Other newsworthy headlines from the orchard this year included the very unfortunate COVID outbreak among their orchard crew in early October. The orchard closed for a short time in an effort to contain the outbreak and care for their staff members. Thankfully, all staff members affected have since made a full recovery. Suhr and his wife Andrea Scott worked closely with the Vermont Department of Health to ensure they were doing everything possible to keep their team, customers, and community safe during the crisis. Health Commissioner Mark Levine praised Suhr and Scott for their response and management of the incident. The orchard has since fully re-opened for business and they wish to express their deep gratitude for the outpouring of love and support from the local community. For more information and a list of FAQ’s related to the outbreak, click here.
Winter weather is just around the corner, so it’s a great time to start thinking about winter tires. We invite you to check out our Co-op Connection Business of the Month – County Tire!Not only can they fix you up with new tires, but they also offer a wide range of automotive services and they have a special deal for Co-op member-owners! Present your member card to receive 10% off parts and 5% off tires! Read on to learn more about the oldest locally-owned tire shop in Addison County:
If you need tire or automotive care, trust County Tire Center, Inc! Located at 33 Seymour Street Middlebury, VT 05753, County Tire Center, Inc. is your trusted source for all of your automotive and tire needs. Owners Steve and Lisa are there to ensure that your visit to County Tire Center, Inc. will not only solve all of your automotive needs but will be one that you will be sure to share with others. They take pride in quality service and the ability to meet customers’ needs in a timely manner.
Servicing customers in the greater Champlain Valley of Vermont and New York, County Tire Center, Inc. has the automotive expertise and friendly, reliable service you need to get you back on the road fast! From tire sales and batteries to shocks, struts, brake, and transmission services, they can handle all of your vehicle needs to keep you running in top shape.
With their years of experience, they offer quality parts and services at the best prices possible. They take pride in their work and strive for great customer satisfaction on each visit. Their goal is to keep your vehicle running in the best possible condition and they will not settle for “good enough.” They went into business in order to bring a higher quality to automotive work in the Middlebury area and intend to have each customer leave happy while offering the most competitive prices in the area.
With their excellent selection of Bridgestone, Firestone, and Nokian tires, they can fit any vehicle make and model. They strive to ensure customer satisfaction and vehicle safety and will do whatever it takes to make sure that you and your vehicle only receive top-quality tires and equipment. They understand that your vehicle is a large investment and they welcome your business in protecting that investment.
If you need general automotive services, computerized tire balancing, general tire service, oil changes, brake service, custom auto detailing or performance tires, consider County Tire Center, Inc. Do you have an electric or hybrid vehicle? County Tire Center, Inc. is an authorized Hybrid/EV repair center offering a wide range of services to keep your hybrid or electric vehicle in top condition. Please feel free to contact them at 802-388-7620 or online to discuss the many options and services offered.
How do they stay small and sell big? It’s simple: years of experience. County Tire Center, Inc. has been in business since 1982. Their mission is to offer you the latest in parts and products, at the best prices with unparalleled service. They pledge their best efforts to make your experience both beneficial and enjoyable. Once you try County Tire, we’re sure you’ll be back for more!
As we wind down our celebration of Eat Local Month, we’re shining our Member Deals Spotlight on one of the newest local farms to fill out our Produce Department shelves – Old Road Farm! All of their glorious organic produce will be 20% off for member-owners from September 24th – 30th! Read on to learn more about these young farmers, the diverse experience they bring to this challenging profession, and their commitment to real organic farming:
Meet the Farmers
A transplant from New York, Gabby Tuite came to Vermont to attend the University of Vermont where she received a bachelor’s in Community Development and Applied Economics. While studying at UVM, she took an internship at the Shelburne Farms’ Market Garden where she first got her hands dirty and fell in love with farming. After UVM, Gabby worked at River Berry Farm for two seasons. Here she learned how to grow on a larger scale, taking note of the efficiencies required to run a profitable farm. Between growing seasons, Gabby has worked at the City Market Onion River-Coop as a Produce Buyer and Team Leader giving her insight into marketing and merchandising, supervising employees as well as the local food chain from a buyer’s perspective.
The Old Road farm crew: Henry, Gabby, and Donna.
Henry Webb grew up with large vegetable gardens and has fond early memories of visiting his father working at the UVM dairy barn. Starting in his teens he spent eight seasons working for Last Resort Farm, a Certified Organic vegetable, berry, and hay farm. He learned to maintain and work on the farm’s equipment and infrastructure as well as organic vegetable farming practices. Henry also spent two years at New Village Farm where he worked with a small herd of Normandie cattle producing raw milk and beef. At New Village, he was given the opportunity to manage and expand the farm’s market garden and gained experience producing for a small CSA, a farm stand, and the Shelburne Farmers Market.
About the Farm
Gabby and Henry shared a dream of owning their own farm and first began their adventure in the Fall of 2015 on a quarter-acre plot in the old field below Henry’s childhood home in Monkton, Vermont, mostly growing vegetables for a few area farmers markets. In the Fall of 2019, they were able to secure their dream “forever farm” with the help of the Vermont Land Trust. This gorgeous farm is nestled in the fertile river valley of Granville, Vermont, surrounded by National Forest land.
Old Road Farm – Granville, VT
They specialize in growing fresh, high-quality salad greens and seasonal vegetables for local markets with a deep commitment to the highest standards of ecologically sound, regenerative, and innovative vegetable production. Their produce is Certified Organic by VOF and they are also certified by the Real Organic Project, a grassroots, farmer-led movement created to distinguish soil-grown and pasture-raised products under USDA organic. They were featured as the July Farmers of the Month by NOFA-VT and in their interview for this feature, Gabby shared that she and Henry prioritize real organic farming “because it offers some an alternative to our broken industrial food system by focusing on the health and sustainability of the environment.”
Weathering the Challenges of the Pandemic
Old Road Farm was not immune to the challenges presented by the pandemic. They had just begun farming their new piece of land when they learned that their farmers market would be shutting down for the season. According to Gabby and Henry, “When the COVID-19 outbreak began, we didn’t foresee it affecting our business too much; people always need vegetables, if anything we were hoping the community would see just how important local agriculture is in times of crisis. But since the future of farmer’s markets remains in limbo, so does our business plan, and we are relying on those loyal farmers market customers to pivot with us. We hope to keep our farm alive during this strange and uncertain time, so that next season we can join you at the market stronger than ever.”
Providing yet another reminder of the incredible resilience of our local farming community, Gabby and Henry quickly shifted their business model to include a CSA. So far, they are enjoying engaging with their community in this new way and they hope to expand their CSA offerings next season. They have also secured a NOFA-VT Resilience Grant, which they hope to use to establish a farm stand.
As our September Eat Local Challenge winds to a close, we’re excited to share this celebration of local ingredients known as Localvore Beef Stew. It combines many locally-grown items that you’ll find in our weekly sale from September 24th – 30th, making this a perfect budget-friendly one-pot meal. We also think you’ll love the flexibility of this recipe, as it can be a catch-all for the abundance of produce coming out of your late summer/early fall garden. That’s why you’ll find celeriac in this recipe in the place of the more traditional celery since celeriac is more likely available from a local farm this time of year and offers a very similar flavor profile. No celeriac? No problem! Just use celery, instead.
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% off of their abundant array of local, organic veggies and their glorious fresh-cut bouquets from September 17th – 23rd! 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—and this land has been home to Golden Russet Farm ever since! Recently their daughter Pauline returned home to the farm making it a true family affair.
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.
Be sure to visit their blog for a great recipes and tips on using plants as natural dyes!
This simple, comforting dish makes a perfect Localvore breakfast. You can also opt to swap out the local yogurt with a scoop of Strafford Organic Creamery’s ice cream or Larson’s Farm & Creamery gelato for a decadent dessert. Many of the ingredients are featured in our weekly sale from September 17th – 23rd, so it’s a perfect time to give this recipe a try!
As our September Eat Local Challenge rolls on, we wanted to share one of our favorite recipes highlighting a list of fantastic local ingredients. There’s already so much to love about lasagna but when you include Bove’s marinara, Vermont Fresh pasta, Maplebrook Farm’s ricotta, and Cabot’s mozzarella cheese, this classic comfort food reaches new heights! These ingredients are also featured in our weekly sale from September 10th – 16th, so it’s a great time to give it a try.
This week’s Member Deals Spotlight shines brightly on Aqua ViTea! All of their non-alcoholic Kombucha is 20% off for member-owners from September 3rd – 9th! Read on to learn more about this unique local business with humble beginnings on a Salisbury Farm!
History
In 2005, founder Jeff Weaber and his wife Katina Martin moved to Salisbury, Vermont from Portland, Oregon. Portland had been their home for nine years as Katina pursued medical degrees in Naturopathy, Midwifery, and Acupuncture. During those years, Jeff became a brewer for The Lucky Labrador Brewing Co. and was in the unique position of honing the craft of brewing and fermentation at work, while learning about functional foods and the governing role of the digestive system from Katina at home.
Mike Kin creates the signature Freshketch artwork for Aqua ViTea
While reading Sally Fallon’s Nourishing Traditions and diving into the research of the Weston A. Price foundation, Weaber was introduced to Kombucha. He began experimenting with home-brewed Kombucha and shared the surplus with friends. Weaber found himself amazed by its popularity with both the naturopathic and beer-drinking crowds. “I realized right away that I had found a way to do what I loved and sustain a healthy lifestyle,” says Weaber. The more I learned about the benefits of Kombucha, the more passionate I became about making it available to my community.
His commercial brewing operation began in the cellar of his Salisbury farm and by 2007, Weaber was selling his Kombucha to the happy crowds at the Middlebury Farmers Market under the Aqua ViTea brand. By 2008 he was bottling his product and selling wholesale to our Co-op and a handful of other local markets and, in 2009, our Co-op was proud to be the first co-op in the country to offer Kombucha on tap!
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!
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 on Exchange Street in Middlebury. They now produce about 30,000 gallons a month and their line of bottled and draft kombuchas is distributed in 25 states!
Jeff Weaber & Mike Kin
Mission
According to Aqua ViTea’s website:
Our mission since the beginning has been to sustain and cultivate the core foundation of healthy, sustainable communities through a series of interrelated actions and principles.
We evaluate the environmental impact of our business decisions to remain mindful of how they will affect all aspects of living and life. We seek to source the finest quality ingredients and work with regional providers whenever feasible. We work to create opportunities not only for our team, but for you, that will make a positive difference in our and your food consumption, lifestyle choices, and career paths. We recognize and remind ourselves and you to acknowledge the responsibility to contribute and give back to the community.
Commitment to Authenticity
Controversy has been brewing in the Kombucha community surrounding the fact that many commercially available Kombucha brands have been found to contain significantly more sugar and more 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.
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.
Additionally, they are one of only two Kombucha makers in the U.S. to invest in a spinning cone column – a machine typically used in wine-making – 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! Dr. Bill Yawney oversees their food safety standards and works in their state-of-the-art in-house lab to create standards for testing alcohol levels in Kombucha produced by Aqua ViTea and by other Kombucha producers. You can read more about that here.
The Famous Cone Extractor removing the alcohol from Aqua ViTea’s Kombucha
You’ll notice that Aqua ViTea Kombucha now bears the Alcohol Extracted Verified Seal, so you know what you’re getting (and not getting) when you drink their Kombucha.
Wonder where that alcohol is going after it’s extracted from Aqua ViTea Kombucha?
They send it right down the road to their friends at Appalachian Gap Distillery, where it is turned into a distinct and flavorful vodka known as Aqua Vodka. It’s the perfect blend of ancient tradition and modern technology! Click here to read all about it.
Also, an exciting new 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. Click here to read more about it.
Our featured Co-op Connection Business this month is Shafer’s Market and Deli! Perhaps you’ve cooled off with one of their delicious creemees this summer or enjoyed a slice pizza fresh from their wood-fired oven? We’re thrilled to shine a spotlight on this family-owned business that’s been working hard to keep the community fed during these challenging times and we’re reminding card-carrying Co-op member-owners that they can enjoy a 10% discount on all of Shafer’s delicious offerings through the Co-op Connection. Read on to learn more:
When life-long Middlebury residents Adam Shafer and Jennifer Stocker learned that their hometown deli, located at 54 College Street in downtown Middlebury, was for sale back in 2017, they jumped at the chance to call it their own. Shafer came into the business with a lot of experience in the culinary world, having grown up in a family that knew the ins and outs of restaurant management. He regularly pitched in to help his grandfather Bill Shafer at the two restaurants he owned – the Lemon Fair Diner and The Pizza Cellar, both of which were located on Middlebury’s Merchants Row. He eventually moved on to professional stints at several local restaurants including Two Brother’s Tavern, Carol’s Hungry Mind Café, and Bistro Sauce in Shelburne, then finally made a return to his hometown for a seven-year stint with Middlebury College Dining Services.
Co-owner Jennifer Stocker works the house-made dough for their wood-fired pies
Stocker brings her own business experience to the team after a successful 22-year career as a hairstylist. She and Shafer have six children (including 3-year-old twins!) and visitors to the market and deli will likely find the teenagers pitching in behind the counter. Stocker and Shafer bring a great deal of energy and passion to their work, which has truly been put to the test during these past few difficult months. The challenges presented by the pandemic have required Shafer and Stocker to be nimble and creative when it comes to feeding their community. They’ve certainly risen to the challenge, first by shifting their model to include more pantry staples during the early days of the pandemic, and, most recently, by providing a much-needed food delivery service to students at Middlebury College who are required to remain on a strict campus quarantine.
Stocker adds the hearty house-made sauce
They currently serve breakfast, lunch, and dinner seven days a week and provide local delivery. Their goal is to gradually work back up to their pre-pandemic hours, though, for now, they must first focus on building back up their staffing. Stocker stressed that her first priority was that the food coming out of their kitchen rise to their very high standards. When they’re able to keep standards high with a full staff again, they’ll be able to return to later hours. For now, you’ll likely find them open from 7:00 am until at least 7:00 pm.
Stocker piles on the fresh toppings
Their eclectic menu offers something for everyone, including an extensive breakfast menu, signature sandwiches featuring house-cured meats, hearty burgers, wood-fired pizzas, and, of course, a long list of ice cream and creemees for dessert. They also offer a selection of retail items in their market including soda, beer, candy, dairy, and other basic items. If you’re looking for a great cup of local joe, Shafer’s offers hot and iced coffee options from Bud’s Beans. They also extend a very generous 15% discount to all local EMTs, police, and fire personnel.
The wood-fired brick pizza oven works its magic
Whether you’re a seasoned regular, or it’s your first time visiting Shafer’s Market and Deli, we’re confident that you’ll find something delicious and leave with a smile.
Hannah serves up a fresh scoop of ice cream and a smile from the walk-up window
The walk-up window offers convenient access to an exciting list of ice cream, milkshakes, and creemies
