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Spotlight on Cascadian Farm

We’re shining this week’s Member Deals Spotlight on Cascadian Farm. Their full line of organic products are 20% off for member-owners from March 11th – 17th, so it’s a great time to stock up and save! Read on to learn more about their commitment to providing healthy, organic foods for over 45 years:

The Cascadian Farm story began over 45 years ago when founder, Gene Kahn, an idealistic 24-year-old grad-school dropout from Chicago, wanted to make a difference in the world. He recognized the delicate balance between humans and their environment and wanted to farm in a way that would not harm the natural beauty of the earth or her inhabitants. Inspired by reading “Silent Spring” and “Diet For A Small Planet”, he set out to farm organically on a little stretch of land next to the Skagit River in the Cascade Mountains of Washington.

The Cascadian Farm family is proud that more than 45 years after their founding, the original farm is still rooted in the organic values it was founded upon. It represents their ‘true north’, demonstrating their commitment to organic and land stewardship practices to the partner farms they work with to bring organic products to more consumers. Dedication and passion from farmers past and present preserves this organic legacy. Their company has been recognized as a pioneer in converting large-acreage conventional farms to organic production, now boasting more than 100,000 acres of organic farmland.

Want to visit the farm? They’re offering a trip for two to tour the original farm in Skagit Valley, WA to learn all about their history and farming practices! Three runners up will win $250 in free Cascadian Farm product. To enter, click HERE anytime after April 19th.

Why Organic?

Choosing organic foods allows you to:

  • limit your exposure to synthetic insecticides, fungicides, and herbicide
  • limit your intake of growth hormones and antibiotics
  • limit your intake of genetically modified foods

Organic Foods:

  • Do rely on natural biological systems for pest and weed control thus avoiding use of synthetic pesticides, herbicides, and soil fumigants.
  • Do improve the quality and fertility of the soil
  • Do protect water quality
  • Do reduce soil erosion
  • Do reduce the impact of agriculture on our environment
  • Do produce high quality, great tasting food
  • Don’t use genetic engineering
  • Don’t use sewage sludge as fertilizer

Take it from Jim Meyer – Cascadian Farm’s Organic Educator and Farm Manager from 1993 until his retirement in 2015. His strong belief in working with nature and giving back to the community set a solid foundation for the future of the farm:

Spotlight on The Bakery

Our Member Deals Spotlight shines brightly on The Bakery this week! Member-owners can enjoy a 20% discount on all of their favorite baked goods from this local bakery hailing from the heart of Rutland, Vermont. Read on to learn more about the bakery and their commitment to serving up their local best:

 

If you’re cruising through historic downtown Rutland and find yourself craving fresh local baked goods and a great cup of coffee, The Bakery’s got you covered. Locals may recognize The Bakery as the latest evolution of the long-successful Baba-A-Louis Bakery — a central Vermont staple for more than 30 years. The time-tested recipes are the same, baked in the same original ovens, but the name, location, and the man at the helm have been new since 2013. 

Donald Billings, who also owns Roots The Restaurant and The Annex in Rutland, as well as Crux and Mountain Merchant in Killington, took over the bakery in 2013. Billings has been involved in the restaurant industry his entire life and was named Rutland Region Chamber of Commerce‘s 2019 Business Leader of the Year.

Owner Donald Billings behind the counter at The Bakery

The Bakery’s mission is to create delicious food from fresh, local ingredients. They’re committed to providing affordable meals from minimally processed, locally-grown food, including organic crops and humanely-raised livestock. The Bakery is proud to partner with local providers and values the relationships they’ve formed with the local farmers and producers in our region.

In addition to baking up some of the most delicious bread and baked goods around, The Bakery also offers a full menu of soups, salads, smoothies, and sandwiches to please any palate. Of course, they’ve had to be nimble in the face of the pandemic and have tailored their offerings to suit a curbside-pickup model in an effort to prioritize both the safety of their staff and the community.

Here at the Co-op, you can find a wide range of their baked offerings, including bread, bagels, English muffins, and a staff favorite lemon blueberry bread that will make you swoon! 

Business of the Month – Jumelles Wellness Midwifery

Are you sprouting a new family? We invite you to check out our Co-op Connection Business of the Month for March Jumelles Wellness Midwifery! Jumelles (pronounced ju-mell) is a woman-centered practice, offering central Vermont families homebirth midwifery care, doula services, lactation counseling, and childbirth education. Thanks to the Co-op Connection, Co-op member-owners can enjoy 2% off their initial prenatal appointment and 2% off a birth tub rental! Read on to learn more:

 

 

About the Practitioner:

Chenoa is a Traditional Midwife, a Certified Professional Midwife through North American Registry of Midwives (NARM),  Licensed Midwife in the state of Vermont, a certi

fied doula, Certified Lactation Consultant and Emergency Medical Technician.  Chenoa has been attending births since 1997. While pursuing her Bachelors of Art at the University of Oregon, she completed training as a birth doula through DONA (Doulas of North America.) Chenoa immediately began a three-year, traditional midwifery program.

Following the midwifery program/apprenticeship, she continued her training through another apprenticeship in a high-volume birth center in Portland, Oregon, specializing in water births.  During that time, Chenoa also volunteered with Doula Circle, a program that provided doula services for teen mothers, a commitment that she currently maintains by offering childbirth education and support to families.  In 2006, Chenoa moved with her family to Vermont, where she began working as the primary midwife at a group midwifery practice in Addison county. In 2010 Chenoa volunteered as the primary midwife for a busy birth center in Jacmel, Haiti with twin sister Nieve Shere leading to the eventual collaboration between Jumelles Wellness Midwifery and Riverside Natural Health Center in 2013.

Chenoa is certified by the Neonatal Resuscitation Program (NRP & BLS) in cardiopulmonary resuscitation for adults, infants, and newborns. She is a member of the North American Registry of Midwives (NARM), Midwives Alliance of North America (MANA), Vermont Midwives Association (VMA), and National Association of Certified Professional Midwives (NACPM)

Chenoa lives on a small farm in Cornwall, Vermont with her husband and three children.

Services Provided:

  • Home birth midwifery care including prenatal, birth & postpartum
  • Water birth & birth tub rental
  • Laboratory work
  • 24/7 on call service for labor & urgent matters
  • Complete newborn exams & screenings
  • Lactation consulting & breastfeeding support
  • VBAC (Vaginal Births after Cesarean)
  • Childbirth education classes
  • Doula services
  • Acupuncture for fertility, pregnancy, birth & postpartum through collaborative care

Visit their webpage to learn more!

 

 

 

 

 

 

Spotlight on The Bakery

Our Member Deals Spotlight shines brightly on The Bakery this week! Member-owners can enjoy a 20% discount on all of their favorite baked goods from this local bakery hailing from the heart of Rutland, Vermont. Read on to learn more about the bakery and their commitment to serving up their local best:

 

If you’re cruising through historic downtown Rutland and find yourself craving fresh local baked goods and a great cup of coffee, The Bakery’s got you covered. Locals may recognize The Bakery as the latest evolution of the long-successful Baba-A-Louis Bakery — a central Vermont staple for more than 30 years. The time-tested recipes are the same, baked in the same original ovens, but the name, location, and the man at the helm have been new since 2013. 

Donald Billings, who also owns Roots The Restaurant and The Annex in Rutland, as well as Crux and Mountain Merchant in Killington, took over the bakery in 2013. Billings has been involved in the restaurant industry his entire life and was named Rutland Region Chamber of Commerce‘s 2019 Business Leader of the Year.

Owner Donald Billings behind the counter at The Bakery

The Bakery’s mission is to create delicious food from fresh, local ingredients. They’re committed to providing affordable meals from minimally processed, locally-grown food, including organic crops and humanely-raised livestock. The Bakery is proud to partner with local providers and values the relationships they’ve formed with the local farmers and producers in our region.

In addition to baking up some of the most delicious bread and baked goods around, The Bakery also offers a full menu of soups, salads, smoothies, and sandwiches to please any palate. Of course, they’ve had to be nimble in the face of the pandemic and have tailored their offerings to suit a curbside-pickup model in an effort to prioritize both the safety of their staff and the community.

Here at the Co-op, you can find a wide range of their baked offerings, including bread, bagels, English muffins, and a staff favorite lemon blueberry bread that will make you swoon! 

Spotlight on The Manghis’ Bread

Our Member Deals Spotlight shines brightly this week on a family-owned bakery that’s been serving fresh-baked bread to their community for over 35 years. From February 18th – 24th, member-owners can enjoy a 20% discount on all products from The Manghis’ Bread! Read on to learn more about their rich history and commitment to community:

 

Elaine and Paul Manghi founded the Manghis’ Bread in their North Randolph home in the late 1970s. Their mission was to provide healthy, homestyle breads at an affordable price for local families. The business moved to Montpelier in 1980. From 1980 until 2010 Elaine and Paul were the constant faces of the bakery, arriving in the early morning and going strong until afternoon. In February 2010, Paul passed away unexpectedly. The dedicated staff rallied and kept the bakery running smoothly. For several more years, Elaine continued greeting customers and calling wholesale accounts at the bakery, her home away from home. She retired in the spring of 2014 with much appreciation from the staff and
the larger community.

Since then, Manghis’ has evolved into a real family business. Elaine’s daughter, Maria, continues to work with the retail staff and now carries Paul’s operational duties. Elaine’s son-in-law, Steve, left New England Culinary Institute in 2010. He now carries Paul’s production duties, assisting the bakers to mix and bake the goods that are so loved. Elaine’s son, Matthew, occasionally jumps in to assist in both the production and retail sales.

Maria & Steve Stoufer

The foundation of the business is still to provide wholesome breads, breakfast sweets, and seasonal holiday items at an affordable price for local families. Currently, the bakery is primarily a wholesale operation, selling anywhere from 1,800–3,000 loaves to roughly 40 small Vermont businesses each week. Over 35 + years of operation they have also found quite the following with local families and are growing a much larger retail business, which unfortunately has been put on hold due to the pandemic. 

According to Steve and Maria, the bakery strives to be an asset to their community as a solid contributor to the local economy, a sustainable business model, and a concerned community advocate. They strive to minimize their impact on the environment with their unique volunteer delivery system. They provide for all of their staff a competitive wage and a safe, caring environment in which to work. They aim to encourage and support the growth of professional development and create customer satisfaction with their products and with their service.

Whether it is the regular loaf of white bread or the extra special bourbon cakes, Manghis’ is a warm and welcoming Montpelier establishment, offering a special mix of homemade treats and good character. They all look forward to continuing to serve this community for many generations to come.

Spotlight on Daily Chocolate

Looking for something sweet for your sweetie? Whether you’re celebrating Valentine’s Day with your partner, celebrating Galentine’s Day with your best gals, or simply treating yourself to some self-love this Valentine’s Day, we think that a special treat from Daily Chocolate is a perfect way to celebrate. Our Member Deals Spotlight shines brightly on this local chocolatier and all of their decadent products are 20% off for member-owners from February 4th – 10th. Read on to learn more about this sweet little chocolate shop hailing from Vergennes, Vermont, and the people who put the love into the chocolate:

 

Daily Chocolate opened in 2006, the creation of Florey Mahoney and her partner Chris White. Three years later, after planting firm roots at 7 Green Street, the shop was purchased by Jen Roberts and Judd Markowski, an extended family of the shop’s originators.

Jen continued to operate the Daily Chocolate for the next ten years, vastly expanding the menu, and growing its reputation for creating delectable and unique confections. Under Jen’s creativity, she expanded the wholesale markets throughout Addison and Chittenden Counties. Thanks to Jen, Daily Chocolate can be found at numerous coffee shops, farms, and healthy food markets. Helping Jen along the way was Christina Caniyo, author, apothecary, and chocolatier, who was with the shop since it first opened in 2005. Also, a regular at Daily Chocolate, Vergennes artist and chocolatier Bethany Farrell.

On December 1st of 2020 Daily Chocolate changed hands once again. Leading the shop into a new decade is artist and chocolatier Dawn Wagner.

Dawn Wagner

Dawn’s first foray into chocolate was in the mid-’90s at Lake Champlain Chocolates. During her three years there she created some of the factory’s finer chocolates, produced entirely by hand, including many sculptures and other decorative pieces. After moving to NYC to pursue her theatrical career, Dawn continued to make chocolate both professionally for El Eden in the East Village, and privately through her own company cocoSNAP!

In 2016, after nearly 20 years in NYC working both Off and On-Broadway, Dawn, and her husband, actor Jeremy Holm made their triumphant return to Vergennes, Vermont. An old family friend to Jen’s husband Judd, Dawn immediately began working seasonally at Daily Chocolate beside Jen, and very happily joined the team full-time in the spring of 2019.

It is one of Dawn’s dreams-come-true to not only operate a chocolate shop but to be able to do it surrounded by friends and family in her home town.

Quality Ingredients

Daily Chocolate works hard to choose the finest ingredients for our recipes. We use natural, whole foods, free of artificial flavors and colors. Our chocolate is soy-free, and all of our recipes have been modified to remove corn syrup and white sugar. We are committed to shopping locally and organic whenever possible. We are happy to support our local farmers by using Monument Farms dairy, local Vermont maple syrup, & honey, Lincoln Peak Wine, and Cabot Creamery’s butter.

Sustainability

Daily Chocolate is committed to the wellbeing of our planet. Over the past few years, we have worked hard to reduce excessive plastics and increase recycled and biodegradable packaging and shipping materials. Please don’t forget about the luckiest chickens in Addison County, the recipients of the contents of the Daily Chocolate compost bin.

Ethical Practices

We are grateful for the equatorial farmers of West Africa and South America who grow the magical Theobroma Cacao plants that give us chocolate. We promise to source ethically and work with companies who comply with international standards, to end child and slave labor, and to pay these hard-working farm families a fair wage.

Creativity

Making Chocolate is like making theatre. It’s magical, a little mysterious, and when done correctly, it’s moving. Here at Daily Chocolate, we are committed to keeping our ideas fresh, our flavors inventive, and our look beautiful.

Spotlight on Daily Chocolate

Looking for something sweet for your sweetie? Whether you’re celebrating Valentine’s Day with your partner, celebrating Galentine’s Day with your best gals, or simply treating yourself to some self-love this Valentine’s Day, we think that a special treat from Daily Chocolate is a perfect way to celebrate. Our Member Deals Spotlight shines brightly on this local chocolatier and all of their decadent products are 20% off for member-owners from February 4th – 10th. Read on to learn more about this sweet little chocolate shop hailing from Vergennes, Vermont, and the people who put the love into the chocolate:

 

Daily Chocolate opened in 2006, the creation of Florey Mahoney and her partner Chris White. Three years later, after planting firm roots at 7 Green Street, the shop was purchased by Jen Roberts and Judd Markowski, an extended family of the shop’s originators.

Jen continued to operate the Daily Chocolate for the next ten years, vastly expanding the menu, and growing its reputation for creating delectable and unique confections. Under Jen’s creativity, she expanded the wholesale markets throughout Addison and Chittenden Counties. Thanks to Jen, Daily Chocolate can be found at numerous coffee shops, farms, and healthy food markets. Helping Jen along the way was Christina Caniyo, author, apothecary, and chocolatier, who was with the shop since it first opened in 2005. Also, a regular at Daily Chocolate, Vergennes artist and chocolatier Bethany Farrell.

On December 1st of 2020 Daily Chocolate changed hands once again. Leading the shop into a new decade is artist and chocolatier Dawn Wagner.

Dawn Wagner

Dawn’s first foray into chocolate was in the mid-’90s at Lake Champlain Chocolates. During her three years there she created some of the factory’s finer chocolates, produced entirely by hand, including many sculptures and other decorative pieces. After moving to NYC to pursue her theatrical career, Dawn continued to make chocolate both professionally for El Eden in the East Village, and privately through her own company cocoSNAP!

In 2016, after nearly 20 years in NYC working both Off and On-Broadway, Dawn, and her husband, actor Jeremy Holm made their triumphant return to Vergennes, Vermont. An old family friend to Jen’s husband Judd, Dawn immediately began working seasonally at Daily Chocolate beside Jen, and very happily joined the team full-time in the spring of 2019.

It is one of Dawn’s dreams-come-true to not only operate a chocolate shop but to be able to do it surrounded by friends and family in her home town.

Quality Ingredients

Daily Chocolate works hard to choose the finest ingredients for our recipes. We use natural, whole foods, free of artificial flavors and colors. Our chocolate is soy-free, and all of our recipes have been modified to remove corn syrup and white sugar. We are committed to shopping locally and organic whenever possible. We are happy to support our local farmers by using Monument Farms dairy, local Vermont maple syrup, & honey, Lincoln Peak Wine, and Cabot Creamery’s butter.

Sustainability

Daily Chocolate is committed to the wellbeing of our planet. Over the past few years, we have worked hard to reduce excessive plastics and increase recycled and biodegradable packaging and shipping materials. Please don’t forget about the luckiest chickens in Addison County, the recipients of the contents of the Daily Chocolate compost bin.

Ethical Practices

We are grateful for the equatorial farmers of West Africa and South America who grow the magical Theobroma Cacao plants that give us chocolate. We promise to source ethically and work with companies who comply with international standards, to end child and slave labor, and to pay these hard-working farm families a fair wage.

Creativity

Making Chocolate is like making theatre. It’s magical, a little mysterious, and when done correctly, it’s moving. Here at Daily Chocolate, we are committed to keeping our ideas fresh, our flavors inventive, and our look beautiful.

Spotlight on Late July

Are chips and dip part of your Super Bowl game day spread? Then you’ll be thrilled to hear that our Member Deals Spotlight shines brightly on Late July this week! All of their products are 20% off for member-owners from January 28th – February 3rd.  Read on to learn more about them:

 

 

Late July is named for that sweet spot of summer when life feels simple, pure & good and it’s also their philosophy on snack-making. They believe that the best parties need a few simple things — great friends, good stories and delicious food! At Late July, these three things always come together around a big bowl of delicious tortilla chips. That is why they take so much care in using the highest quality ingredients without sacrificing on taste. They care deeply about using organic and non-GMO ingredients and making chips for everyone at the party. 

Their snacks stand out in a crowded snack aisle, not just because of their delicious taste, but also because of their commitment to sourcing the highest quality organic and non-GMO ingredients that are free of toxic persistent pesticides, artificial flavors, colors, and preservatives. You’ll find a variety of gluten-free, vegan, Kosher and nut-free offerings to please every palate.

They hope that you enjoy eating their snacks as much as they enjoy making them!

 

Spotlight on Honeywilya Fish

Our Member Deals Spotlight shines brightly this week on Honeywilya Fish! All of their succulent sustainable seafood is 20% off for member-owners from January 14th – 20th! Read on to learn more about this unique local business that brings high quality, hook-and-line-caught wild Alaskan seafood to our Co-op shelves and the angler that makes it all possible:

For angler Lynn Steyaart, this fish tale begins on the shores of Georgia where he grew up fly fishing with his dad and watching the shrimp boats come into port. His path eventually led him to school at UVM, then on to adventures in commercial fishing in Alaska. It was here that Lynn met his wife, Maria, who had grown up in Chester, Vermont, but was spending some time as a wilderness ranger in Alaska. It was also there that Lynn purchased a commercial salmon troller called the “Honeywilya”, marking the exciting beginning of a new livelihood.

 

 

 

Lynn and Maria are now settled in Duxbury, Vermont, though Lynn still spends 6 months of the year fishing the 500-mile stretch of ocean in Southeastern Alaska from Ketchikan to Yakatak. Ideally, he returns home to Vermont with 700-800 pounds of seafood, which he sells to friends, neighbors, and a select few lucky local stores, including our Co-op.

 

 

All of Honeywilya Fish’s seafood is wild, sustainably caught by hook-and-line, individually landed, immediately cleaned, and gently handled by the Honeywilya crew. Without the use of nets, this small quantity catch method ensures an attention to detail and superior quality with each fish. Steyaart and his crew sustainably harvest King, Coho, and Ivory King Salmon, as well as Halibut and Lingcod. Immediately cleaned then flash-frozen, this fish will taste as good as the day it came out of the ocean. They bring their bounty back to Vermont every year to share the finest seafood the Pacific has to offer! 

 

Steyaart says it’s tough to leave his wife behind for half of each year and the days working on the boat can be long and strenuous, but it’s surprisingly easy to stay in touch. Because cruise ships frequent the southern Alaska coastline, cellphone coverage is surprisingly good where Lynn fishes and Maria hears from him often. And occasionally, as her schedule permits, she has even joined him on the boat.

 

Spotlight on Garden of Life

We’re shining our Co-op Spotlight on Garden of Life! Their entire line of products are 20% off for member-owners from January 7th – 13th, so if your New Year’s resolution involved boosting your wellness routine, it’s a great time to give them a try! Read on to learn more about their mission to empower extraordinary health!

The Science of Whole Food

Garden of Life is fanatical about food. This may not be the first thing that typically comes to mind for a company that makes vitamins, probiotics, and protein powders, but Garden of Life is different that way. When they set out to create a line of products, they challenged themselves to consider what “good stuff” present in the highest quality foods are typically missing in our diets. Which of these foods have the greatest potential to impact and empower extraordinary health?

Clean is Healthy

As fanatical as they are about what goes into their products, they are equally diligent about what to keep out of them.  This means no synthetic chemicals, no GMOs, just true, whole, traceable ingredients. If it’s not found in real food, they don’t want it in their supplements. Their philosophy is to slow it down, make it by hand, grow it in rich organic non-GMO soil with enough sun, air, water and time for it to be its best. Harvest it when ready. Treat it with care. Turn it into a power-packed nutritious food supplement.

The Lebaron Farm in Utah grows, harvests, juices, and dries the greens for the Perfect Food Raw products.

Traceability

Traceability is key to what makes Garden of Life’s products so special. Traceability starts with knowing where each and every ingredient in their products come from and getting to know each and every source: where it’s grown; the farming practices; how they pay and treat the farm workers—everything. Their mykind Organics line, co-founded with Alicia Silverstone, is made with Organic fruit and herbs—every single product in this line is Certified USDA Organic and Non-GMO Verified by the Non-GMO Project. 

Fourth-generation family farmers growing organic cranberries in Massachusetts for Garden of Life

Certifications

There is a great deal of noise in the marketplace today that makes it difficult to find the clean truth. Independent, unbiased, third-party certification and verification provides the best option for that assurance. However, to attain Certified USDA Organic and Non-GMO Project Verified status, every ingredient must be traced back to its origin, which means tracing back to organic crops and family farms and also how and where it’s manufactured. Developing a fully traceable raw material supply chain is a massive, complex undertaking—especially considering some formulas could have over 100 different ingredients!

It’s no easy task, but it’s totally worth it. Garden of Life is committed to producing Certified USDA Organic and Non-GMO Project Verified supplements. They also use unbiased third parties such as Vegan.org, NSF, Kosher and Informed-Choice whenever possible.

 

Sustainability

Garden of Life is also a Certified B Corps! They are deeply committed to energy-efficient and sustainable practices including LEED Gold Certified facilities, use of renewable energy, recycled bottles, recyclable packaging, and soy-based inks. Click here to read more about the sustainability initiatives at Garden of Life.