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Spotlight on Sunja’s

We’re shining a bright Member Deals Spotlight on Sunja’s this week!  This local business has been keeping our shelves stocked with authentic Korean kimchi since the early 1990s. In fact, their team tells us that our Co-op was one of their very first retail accounts! All of Sunja’s nutrient-dense, probiotic-packed products are 20% off for member-owners from March 23rd – 29th, so it’s a great time to stock up and save! Read on to learn more about the inspiration behind this local woman-owned business carrying on the Korean kimchi-making tradition for Vermonters to enjoy:

The seed for Sunja’s Kimchi was first planted in 1993 when Sunja Hayden began offering cooking classes in her small Northfield, Vermont community. Participants couldn’t get enough of her healthy, delicious traditional Korean foods, which inspired Sunja to begin producing food for a retail market. Another motivating force was her awareness of the fact that so many foods we consume contain unhealthy chemical additives and preservatives. Sunja understood the critical role of all-natural, preservative-free, non-GMO foods for health and wellness and wanted to share more of her traditional foods with her community. 

According to Sunja, “I started my company in 1993 because of my affection for healthy eating and my desire to serve my family and friends good, real, healthy food. My love for preparing delicious and healthy meals soon transformed into a desire to do the same for others. I believe in the importance of natural foods with live enzymes, which help the digestive process.”

Sunja making a batch of kimchi in the early days of launching her business.

Here at the Co-op, you’ll find a lineup of several varieties of Sunja’s kimchi. This traditional fermented Korean dish is typically served as a condiment at every meal and there are hundreds of varieties of Korean kimchi depending on regional and family preferences. Kimchi is raw, living food that is rich in flavor, high in nutritional value, and naturally fermented to create rich probiotics from the live beneficial bacteria present on the vegetables. The fermentation process also makes the nutrients in the vegetables more bioavailable and easily assimilated by our bodies. The end product offers a robust source of beta-carotene, calcium, iron, and Vitamins A, C, B1, and B2.  It also boasts a long list of potential health benefits including improved gut health, digestion, and immunity. 

Sunja’s kimchi is produced in Waterbury, VT, and the fresh vegetables are sourced locally whenever possible. Sunja is proud to support local farms and is very particular about how the produce is grown for her kimchi, specifying that her kimchi is made with the freshest vegetables and does not contain any preservatives, sugar, MSG, or additives of any kind. Sunja’s products are also naturally gluten-free and vegan and are third-party verified by the Non-GMO Project. 

 

Whether you’re new to eating kimchi or a seasoned pro, we think you’ll love the recipes on Sunja’s webpage! They’ll provide plenty of inspiration for ways to enjoy this Korean superfood!

Spotlight on King Arthur Baking Company

It’s a perfect time to stock up on local baking supplies from King Arthur Baking Company! They’re featured in our Member Deals Spotlight from March 16th – 22nd, so member-owners can enjoy a 20% discount on their full line of baking products! Read on to learn more about America’s oldest flour company and its mission to create and deliver superior products and knowledge so that consumers experience the joy and passion of baking, all informed by their values as a 100% employee-owned Benefit Corporation:

 

King Arthur is an employee-owned company on a mission to be the ultimate resource and inspiration in the kitchen, to inspire connections and community through baking, and to use their business as a force for good. They were first founded over 230 years ago and while much has changed over the years (including a recent name change from King Arthur Flour to King Arthur Baking Company), they remain committed to the principles upon which they were founded. They believe in the power of baking to make a difference — for people and the planet. They work to build stronger communities and increase access and connection to real foods. They take pride in their responsible sourcing and their “never bleached” guarantee. And they work closely with farmers, millers, and suppliers in a continued commitment toward sustainability.

King Arthur Baking Company Headquarters in Norwich, VT

 

King Arthur Baking Company is a certified B-Corporation and they measure their progress with a triple bottom line — people, planet, and profit. Their products are non-GMO Verified by the third-party Non-GMO project and they source their wheat from American farms, helping grow a strong, sustainable agricultural economy. In partnership with their farmers, they’re working to limit pesticide exposure while increasing sustainable yields in a changing climate; promoting our planet’s health for many years to come. They carry on their centuries-old heritage of stewardship through the quality of their brand, and the steps they take to preserve the vitality of the community and the earth on which we live. Click here to view their Mission & Impact documented through the annual B Impact assessment.

Gluten-Free Baking Made Simple with King Arthur Baking Company’s Gluten-Free Baking Mixes

At King Arthur Baking, they have always believed that everyone deserves equal access to the joy of baking. They strive to ensure that their values are reflected in all that they do. To maintain and extend a history of putting community, their employee-owners, and the planet first, they recognize that they must also address the social injustices that challenge those very values. They have committed themselves to this work not out of obligation, but because it’s ingrained in who they are as a company. They recognize that the work of fostering an environment of diversity, equity, and inclusion will never end; there will always be more humbling, difficult, and meaningful work to do. And they commit to rising to the challenge time and time again — because of a strong sense of responsibility to break down barriers that hinder access to baking, a universal craft that has the power to unite people from all walks of life. Click here to read more about their ongoing work towards diversity, equity, and inclusion.

Whether you’re a brand new baker or a seasoned professional, King Arthur Baking is there for you with an incredible volume of resources to help you bake your best. There are handy tips for what to do when your bread falls flat and your cookies crumble, excellent instructional videos to help you understand everything from bulk fermentation to baking the perfect pie crust, and recipes for anything you could ever dream to bake. And if you’re a professional baker, King Arthur Baking offers a library of reference materials and information that will be helpful in bakeries, restaurants, and production facilities. They also offer live and virtual classes for every type of baker at every skill level. Classes range from introductory demonstrations for beginners to intensive week-long professional courses, with a wide variety of hands-on classes for adults and children. Let them be your ultimate go-to resource for all things baking.

Baking School at King Arthur Baking Company
 

 

Maple Baked Pears

Drip, drip, drip….we can almost hear the maple sap collecting in pails in sugarbushes across Vermont and our Weekly Sale from March 16th – 22nd celebrates sugaring season with a handful of ingredients well suited to a hearty maple-themed breakfast! You’ll find local, organic, dark robust maple syrup quarts from Shaker Maple Farm; organic Bartlett pears; Quaker Hill Granola; local, organic Rogers Farmstead Creamery yogurt; local coffee from Bud’s Beans; and Niman Ranch ham steaks that are just begging for a maple glaze. This recipe pulls together many of those ingredients into a Vermont breakfast spread that also doubles as a decadent dessert when you swap out the yogurt with a scoop of local ice cream!

Spotlight on Klinger’s Bakery

Our Member Deals Spotlight shines brightly this week on Klinger’s Bakery! From March 2nd – 8th, member-owners can enjoy 20% off their full line of local fresh-baked artisan bread! Read on to learn more about this Burlington-based bakery and their time-honored baking traditions:

 

Rustic, Healthy, Hearty, Crusty, Chewy, Flavorful…
Just a few words overheard to describe the artisan breads of Klinger’s. Their hearth-baked breads were proudly brought to Vermont in 1993 by the Klingebiel families of Williston, Vermont and Salem, New York.

These flavorful, authentic European breads were developed by one of America’s premier artisan bakers. Their bakers have been thoroughly trained in the methods and subtleties of bread baking. The breads are made from starters which are allowed to develop over a thirty-hour period. Visit the bakery and watch their bread crafters at work. Amidst floured tables, you will see them mix the finest ingredients, hand shape loaves, and bake them with care in their French brick oven.

Klinger’s is proud to bring you the rustic, homemade taste of their signature artisan breads. Their goal is to produce breads with character and integrity, to make your mouth water with the aroma of loaves fresh from the oven, and to share the products of their labor with you again and again.

Co-op Connection Featured Business – Honey Wax Bar

We happen to think it’s a great time to visit our featured Co-op Connection business for March – Honey Wax Bar! They offer a generous 10% discount to card-carrying Co-op member-owners through the Co-op Connection program, so what are you waiting for?! Read on to learn more about Honey Wax Bar and the skilled esthetician who is excited to help you feel your confident best, no matter the occasion:

 

Honey Wax Bar founder and owner Hannah Zeno felt called to this line of work by a desire to make all things beautiful and an understanding that real beauty begins within. Her path to becoming a holistic esthetician began by studying nutrition and coaching at the Institute for Integrative Nutrition in NYC and an extensive yoga teacher training program to learn more about the foundations of balance and strength. She studied esthetics for almost a decade with continuing education in makeup, oncology, chemical peels, and most recently lash lifting and microblading. Hannah strives to transform her clients into the most outstanding and glowing version of themselves, helping them feel beautiful from the inside out.

Holistic Esthetician Hannah Zeno, photographed by Elisabeth Waller Photography

Formally known as Honey Holistic Esthetics, Honey Wax Bar is Middlebury’s local go-to waxing and permanent make-up beauty bar. They offer a range of services, from waxing to brow tinting to lash lifting and microblading, all intended to gently assist you along your journey to feeling your absolute most radiant self. Whether you are preparing for your honeymoon or in search of a quick pick-me-up, Honey Wax Bar provides the services to make you more confident in your new bikini or outfit behind closed doors. Located right in the heart of Middlebury, VT overlooking the river, Honey Wax Bar prides itself on its convenient booking system, especially for Middlebury College Students who can book their waxing appointment in between classes.

After being a one-woman show for a number of years, Hannah is excited to be bringing a new esthetician into the fold this March! Riley Farrell will be working alongside Hannah helping clients feel even more beautiful in their skin through brow waxing, corrective facials, body treatments, and lash lifts!

According to Hannah, “it is a pleasure to work with women and men who come to me looking for a change and want to explore more about the world of health and beauty. When a client makes an appointment, we focus not only on their immediate needs but also on long-term beauty goals. My clients are the reason I’m at Honey!” To view their full menu of services, visit them online at honeywaxbarmiddlebury.com. To book an appointment now, text Hannah Zeno at 802-989-9122 or request an appointment through their easy online booking system. 

 

Spotlight on Klinger’s Bread Company

Our Member Deals Spotlight shines brightly on Klinger’s Bread Company! From March 2nd – 8th, member-owners can enjoy 20% off their full line of local fresh-baked artisan bread! Read on to learn more about this Burlington-based bakery and their time-honored baking traditions:

 

Rustic, Healthy, Hearty, Crusty, Chewy, Flavorful…
Just a few words overheard to describe the artisan breads of Klinger’s. Their hearth-baked breads were proudly brought to Vermont in 1993 by the Klingebiel families of Williston, Vermont and Salem, New York.

These flavorful, authentic European breads were developed by one of America’s premier artisan bakers. Their bakers have been thoroughly trained in the methods and subtleties of bread baking. The breads are made from starters which are allowed to develop over a thirty-hour period. Visit the bakery and watch their bread crafters at work. Amidst floured tables, you will see them mix the finest ingredients, hand shape loaves, and bake them with care in their French brick oven.

Klinger’s is proud to bring you the rustic, homemade taste of their signature artisan breads. Their goal is to produce breads with character and integrity, to make your mouth water with the aroma of loaves fresh from the oven, and to share the products of their labor with you again and again.

Spotlight on Krin’s Bakery

Looking for a sweet treat to share with your Valentine or palentine? How about something from Krin’s Bakery?! We’re shining our Member Deals Spotlight on Krin’s Bakery from February 9th – 15 and member-owners can enjoy 20% off Krin’s full line of local confections! Read on to learn more about this wonderful woman-owned bakery nestled in the mountains of Huntington, VT.

 

 

Krin’s Bakery is the home of artisan baker Krin Barberi. After graduating from the Culinary Institute of America, then exploring and working for others, Krin opened her own bakery in 2005. Krin’s Bakery makes delicious cookies, cupcakes, and other treats using time-honored recipes and simple, fresh ingredients. Whether in a lunchbox, enjoyed over coffee, or served at a special occasion, Krin’s baked goods celebrate her twin passions for baking and for building community.

Krin’s bakes the treats you love and remember—chocolate cupcakes with a thick frosting; chewy cookies in classic flavors and festive shapes; classic Italian biscotti and moist chocolate-dipped coconut macaroons, all baked in their small Huntington, Vermont bakery by a dedicated crew of skilled bakers, using thoughtfully-sourced ingredients from neighboring farms, orchards, and businesses. Their treats are available in local grocery stores and co-ops throughout central and Northern Vermont, and if you’re not lucky enough to live in VT, they ship!

Krin is a passionate local foods activist supporting the cause by working with local distributors, markets, producers, and farmers. She takes her inspiration from her rural New England family’s tradition of supporting and participating in the life of her community. She believes that where our food comes from is important and takes pride in using local Vermont ingredients whenever possible.

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

 

Spotlight on Starbird Fish

Being landlocked as we are, the very notion of “local” seafood seems implausible, but thanks to the team at Starbird Fish in Burlington, we are able to have the next best thing — sustainably sourced Alaskan seafood, harvested by Vermonters for Vermonters. Their small crew makes the annual voyage to Alaska to bestow Vermonters with the very best seafood available and provides us with a unique opportunity to know our fishermen. Starbird is featured in our Member Deals Spotlight from January 26th – February 1st, so it’s a great time to stock up the freezer! Read on to learn more about this unique local business and the crew that makes the magic happen:

 

With over a decade of experience as a commercial fisherman, Anthony “Captain Tony” Naples has been involved in all aspects of the trade, including building his own commercial fishing boats under the tutelage of legendary boat builder Lyford Stanley. Prior to launching his career as a fisherman, the Moretown, VT native explored prior stints as a farmer, a design/build craftsman and carpenter, a botanist, a lighthouse restoration expert, a photographer, a filmmaker, and a musician. In short, there’s not much that Anthony can’t do. But what really floats his boat is to spend his summers immersed in the pristine environs of Alaska’s Bristol Bay, then return home to share his modest catch with his friends, family, and community. 

After experiencing the rigors and extractive nature of the typical commercial fishing scene, he realized his preference for a different style and pace involving a more sustainable means of harvesting fish. In addition to captaining his own boat, he returns each year to the tight-knit Ugashik fishing community of Bristol Bay, where he teams up with longtime friends to practice a form of salmon fishing known as set netting. The Ugashik region is home to the largest sockeye salmon run in the world and is managed by the State of Alaska Fish and Game Department, whose team of state biologists ensures that a healthy number of fish return to the ecosystem every year.

It takes five separate flights to arrive at the comma-shaped estuary formed where the Ugashik River empties into Bristol Bay, on the western coast of the Alaska Peninsula. Upon arrival, the play-by-play goes something like this:  prep the gear; check the tides; check in with Alaska Fish and Game to learn of his “openers” which are the acceptable windows during which the salmon can be sustainably harvested; set the nets; catch the fish; harvest the fish from the nets; immediately deliver the catch to a “tender”, which is a nearby boat that cools the fish using a seawater refrigeration system and delivers them to the processor, who then flash freezes the fish and prepares it for shipment back to Vermont. These steps take place over a 24-hour period and are repeated for the duration of the salmon run. 

 

Upon arrival in Vermont, some of the fish is smoked and stored in a facility in Burlington, while the rest of the frozen fish is warehoused at the Mad River Food Hub in Waitsfield until it finds its way to the Burlington Farmers’ Market and to the shelves of various food co-ops, restaurants, and other small markets across Vermont. According to a feature in Edible Vermont, Anthony explains that “the future for small seafood producers is in the artisanal food market. I want to provide high-quality product to restaurants and farmers’ markets, places where people care about the source of their seafood.” He continues, “There’s a lot of junk that’s sold as seafood, as well as misinformation bordering on outright lies about origins and freshness.” When you choose to purchase fish from Starbird, you’re supporting every aspect from fisherman to fishery, and that level of transparency and authenticity is critical for Anthony. 

In an effort to create an authentic, transparent regional seafood supply chain, Anthony created the Northern Seafood Alliance – an organization with a mission to provide consumers access to wild fish and seafood caught by fishermen whom Anthony knows personally. He quips in the Edible Vermont piece that half of them are UVM grads.  He also notes that “Cranberry” Bob Lesnikoski of Fletcher, Vermont, who you more likely know as Vermont’s only commercial cranberry farmer, has been a great resource. “He’s a true jack-of-all-trades and savvy about the food scene. Bob’s a commercial fisherman himself, and he came out to Alaska to crew on one of my boats.” 

At the Co-op, you’ll find a supreme lineup of Starbird Fish, including Alaskan Coho salmon, King salmon, Sockeye Salmon, Rockfish, Halibut, and Cod. When you take it home to prepare it, we hope you’ll think of Captain Tony and the incredible journey that he takes each year to bring fish to your family’s table. 

Spotlight on Butterworks Farm

Butterworks Farm is basking in the glow of the Member Deals Spotlight this week and all of their local, organic, grass-fed dairy products are 20% off for member-owners from January 19th – 25th. Read on to learn more about this local farm worked by three generations of the Lazor Family over 46 years to bring you high-quality products with a deep emphasis on regenerative practices that promote soil building, carbon sequestration, water retention, and biodiversity:

Over forty-six years ago, Jack and Anne Lazor came to Westfield, VT fresh out of college with degrees in Agricultural History (Jack) and Anthropology (Anne) and a desire to live “happily ever after as a couple of back-to-the-landers.” By 1979, the couple was selling yogurt, cottage cheese, and raw milk locally to a growing fan base. Over the next several decades, Jack and Anne continued to blaze new trail as leaders in organic farming, laying a firm foundation for the robust local food system whose fruits we’re lucky to enjoy today.

Along the way, Jack managed to find time to teach classes in organic agriculture at the University of Vermont, give frequent inspirational keynote addresses at organic farming conferences, fervently advocate for the adoption of organic practices, particularly within the dairy sector, and write a book called “The Organic Grain Grower” which Mother Earth News dubbed “the best resource we’ve seen for small-scale grain growers everywhere.” Jack was known for being an avid perpetual student as he and Anne exhaustively researched ways to farm with environmental stewardship at the forefront. 

In 2010, Jack was diagnosed with prostate cancer and spent seven years on dialysis for cancer-related kidney failure. Over that period of time, Anne kept Jack and the farm running, serving as Jack’s home dialysis technician and a caring presence for the entire Butterworks team. After a long and courageous fight, Jack lost his battle with cancer in November of 2020. Jack and Anne’s daughter Christine Lazor grew up at Butterworks Farm and now has a family of her own. A deep love for the team, the farm, the animals, the products, and the mountains keep her inspired as she and her family carry on the rich farming traditions that her parents began.

Jack & Anne Lazor

 

The lucky cows of Butterworks Farm are a herd of very friendly and sometimes precocious Jerseys. Each has her own name and stanchion in the barn during milking. Jerseys were chosen for their ability to produce exceptional milk on a 100% grass-fed diet. High fiber and mineral-rich grasses, legumes, and forages are always available to the cows in the lush, rotationally grazed pastures of summer and the sweet hay in the winter solar barn.

Their farming methods have evolved over the years. For the first forty years, they were grain growers and hay producers. Cereal crops such as oats, wheat, and barley, along with row crops like corn and soy fit neatly into their crop rotations with grasses and legumes. From the straw for the animals’ bedding to the grain the cows ate, everything was grown on the farm. Over the years, as their soil health and fertility increased, the quality of their forages improved until they realized that they could likely reduce the amount of grain that was being fed to the cows. By 2016, they had phased out grains completely and became a 100% grass-fed dairy, rotating the cows on fresh pasture every twelve hours.  

 

Jack shared in a Butterwork’s Farm blog post that, “our transition to 100% grass-fed is well worth it.  Despite the fact that we will need more land and sharpened management skills to do this, we are very happy to promote more grass and less grain (and subsequently less tillage) on the land that we steward.  More grass means more fibrous root systems in the soil.  Less grain means less tillage and better soil health.  Less tillage means less burning of fossil fuels and less disturbance to the delicate balance of microorganisms in our soils. Our primary goal in farming is to take more carbon dioxide from the atmosphere and through photosynthesis, lock it up in the Earth’s crust as humus and organic matter.  Higher carbon levels in the soil are the number one weapon that we as humans have to reduce and eliminate the effects of a changing climate.”

 

Anne and Jack Lazor were awarded NOFA’s Lifetime Achievement Award in 2019 and were the first organic farmers to be inducted into the Vermont Agriculture Hall of Fame.Jack was also posthumously featured in the Vermont Public Soul of the Soil series in October of 2022, celebrating the ways that Jack boldly changed his practices in an effort to deepen his lifelong commitment to healing the earth through farming. We’re grateful that his family carries on this incredible legacy!

 

Spotlight on Joe’s Kitchen

Are you craving that feeling of warmth and wellbeing that you get when you sip a cup of nourishing home-cooked soup, simmered low and slow all day on the back burner, but feeling short on time to make it a reality? That’s when we reach for Joe’s Kitchen soup! They’re featured in our Member Deals Spotlight and all of their local made-from-scratch soups are 20% off for Member-Owners from January 12th – 18th! Read on to learn more about Chef-Owner Joe Buley and the inspiration behind his scrumptious line of soups!

Joe Buley’s path to creating Joe’s Kitchen at Screaming Ridge Farm began as a child in his Grandmother’s kitchen in East Randolph, VT. Joe remembers his Gram’s kitchen as a hub for the entire family where a rotating cast of cousins, aunts, uncles, and friends was constantly passing through, and where all were greeted at the door with the smell of the ubiquitous soup pot simmering on a back burner. He describes his Gram’s philosophy on cooking as having an equal regard for flavor and economy, using whatever was at hand to pull together a great-tasting soup. What really made Gram’s soups extra special though, were the quality vegetables and herbs harvested from her garden out back. Joe’s mom continued the tradition and passed it on to Joe with love and skill, spending many memorable hours cooking with him.

Chef-Owner Joe Buley

These early experiences created a strong foundation for Joe’s early career as a restaurant chef and entrepreneur. He trained in France at the prestigious École Supérieure de Cuisine Française in Paris (also known as Ecole Ferrand) where he was the only US citizen in the school. Joe found his way back to the US where he sampled food and life in Brooklyn, San Francisco, San Diego, and Austin before ultimately settling back down in Vermont with his family in 1999. Joe became a chef -instructor at New England Culinary Institute, a role he enjoyed for nearly 10 years.

Meanwhile, he began to dabble in growing his own food, harkening back to those days in his Grandmother’s kitchen where he first experienced the magic that happens when fresh, home-grown ingredients find their way into the soup pot. Screamin’ Ridge Farm started small, with one tiny plastic greenhouse and a walk-behind tractor. Over the next several years, the farm slowly grew into a successful business focused on winter spinach production and a wide variety of summer crops (with 3 large hoop houses and a “real” tractor). The farm sold produce at the Montpelier Farmers Market and into summer and winter CSAs.

Connecting directly with customers at Farmers Markets and through the CSA, Joe saw first-hand his customers’ struggle to find the time and inspiration needed to prepare healthy meals from raw farm products. He saw an opportunity to realize his ambition of both growing ingredients and cooking them into great-tasting prepared foods and Joe’s Kitchen at Screamin’ Ridge Farm was born. 

Joe’s crew hard at work at their production kitchen in Montpelier, VT

For sourcing ingredients that aren’t grown on his own farm, Joe looks to the neighboring small farms surrounding his Montpelier community. His goal is to create flavorful food prepared with integrity and with ingredients from local producers. He hopes that those who enjoy his soups can eat great food while also being active participants in the movement to preserve Vermont’s working landscape. He believes that using super-fresh ingredients from nearby farms gives his soups authentic flavor, eliminating the need to add sugar or excessive amounts of salt. Just great tasting, healthy, nourishing food like his Gram used to make. 

Here at the Co-op, you can find a rotating lineup of Joe’s famous soups showcasing a seasonal array of Vermont-fresh produce. Which one is your favorite?

 

What’s next for Joe Buley? Well, if you happen to find yourself passing through Montpelier, you must make a stop at Cafe NOA – Joe’s latest labor of love. The new eatery will soon open at 8 Putnam Street (off Barre Street) in Montpelier. Visible from Stone Cutters Way, the newly constructed modern space is situated in a red barn-like building adjacent to the bike path and directly across from Hunger Mountain Co-op. Buley’s new venue, named after his three children: Nikita, Olivia, and Annik, will be a full-service breakfast and lunch cafe with proposed hours from 6 a.m. to 5 p.m. Offerings will be along the lines of local bacon, sausage, eggs, hash browns, and breakfast sandwiches, and coffee, tea, and espresso will be served. Other items on the menu will be the soups and chili Joe’s Kitchen is known for, fresh salads, sandwiches, and barbecued meats!