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Spotlight on Old Road Farm

As our Eat Local Challenge rolls on, we’re shining a bright Member Deals Spotlight on our friends at Old Road Farm! All of their glorious organic produce is 20% off for member-owners from September 10st – 16th! Read on to learn more about these VT  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.

Gabby Tuite and Henry Webb

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 farmer’s 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.

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. Gabby and Henry share that they choose to be certified by the Real Organic Project (ROP) because their farming practices are inherently tied to the land and the soil that they farm.

 

Gabby shares that “In Vermont, we are really fortunate to have the Northeast Organic Farming Association (NOFA) and its certifying body, Vermont Organic Farmers (VOF), who share that commitment, but on a national level, we agree with the ROP that industrialization has in some ways diluted the intent of the organic label. We really don’t like to be critical of anyone’s farming practices, but there are currently things allowed under national standards that we don’t think fit people’s perception of what an organic farm is and we think that consumers have a right to an informed decision about what they are buying. We see our farm, our land, as not just a medium for production but a deeply complex living system that we ultimately bear the responsibility to steward. ROP is an advocate for that view.” 

 

Here at the Co-op, you can find an abundant array of Old Road Farm’s produce, including spinach, chard, salad mix, arugula, collards, sweet peppers, cauliflower, radishes, patty pan squash, broccolini, watermelon, and scallions, each in their respective seasons. If you find yourself traveling Vermont’s iconic Route 100 through Granville, be sure to stop for a visit at their farmstand, where you can find a colorful mix of all the produce grown at their farm, which includes the usual lineup of goodies you can find at the Co-op, along with eggplant, tomatoes, squash, celery, and more! 

Business of the Month – Stone Leaf Teahouse

It’s that time of year again—the days grow shorter, the evenings turn cool and crisp. Picture a whistling kettle, the warm spice of simmering chai, and a quiet spot to sit, relax, and savor the moment. That’s the experience waiting for you at our September featured Co-op Connection Business, Stone Leaf Teahouse. As a Co-op member-owner, you’ll receive 10% off your order at the teahouse. You can also find Stone Leaf’s premium loose-leaf teas right here in our Bulk Tea department.

The staff at Stone Leaf knows tea inside and out. John, the owner, has traveled to many of the farms where their teas are grown, giving him a firsthand connection to the people and places behind each leaf. That depth of knowledge shows up not just in their teahouse but also online, where you’ll find their handy “Tea Guru” tool to help you discover your perfect match.

About Stone Leaf

Founded in 2009, Stone Leaf Teahouse is tucked into the Marbleworks in Middlebury, where stone walls help keep fresh teas fresh and allow aging teas to mature gracefully. Their mission is simple: connect tea drinkers to the families and gardens that have grown and processed tea for generations.

Each year, they travel to tea regions across China, Taiwan, India, Nepal, and Japan to source directly from growers. By bringing back the best harvests multiple times a year, Stone Leaf ensures that what’s in your cup is as fresh and flavorful as it gets.

 

 

Workshops & Learning

Curious to learn more? Stone Leaf offers workshops throughout the year, with opportunities to deepen your understanding of tea culture and traditions. 

 

Explore the Menu

Stone Leaf Teahouse serves an extensive menu of unique teas, many of which are certified organic. View the entire menu here.

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 August 13th-19th, 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 50 years:

 

From a Dream in the Mountains: The Story of Cascadian Farm

Every great movement starts with a single step—or in our case, a single seed.

The story of Cascadian Farm began in 1972 with Gene Kahn, a grad student from Chicago with big dreams and even bigger ideals. Gene wasn’t just interested in farming; he was passionate about doing it differently. He believed in a future where agriculture could nourish both people and the planet, and he was willing to take the hard road to make that vision real.

 

Armed with little more than determination and a deep respect for the Earth, Gene found a small patch of land tucked into the breathtaking Cascade Mountains of Washington. There, he began farming the only way he knew how: through trial and error. It wasn’t easy, but Gene was committed to learning how to grow food in harmony with nature, without synthetic pesticides or chemical fertilizers.

 

Gene’s work laid the foundation for something bigger. He realized early on that true change wouldn’t come from one farm alone—it would take a community of like-minded growers dedicated to farming with the future in mind. That insight became the heart of Cascadian Farm.

Today, Cascadian Farm has grown far beyond its original plot of land. But our commitment remains rooted in Gene’s vision. We’re proud to support a network of farmers who use organic and regenerative practices—farming in ways that heal the land, protect biodiversity, and help build thriving communities.

 

 

 

Spotlight on Stonyfield

We’re shining our Co-op Spotlight on Stonyfield this week to highlight their commitment to organic dairy, the family farmers that make it possible, and the Earth that sustains us. Member-owners can enjoy 20% off their full line of organic dairy products from July 30- August 5!  Read on to learn more about Stonyfield’s history and mission and their commitment to Vermont organic dairy farmers:

History:

While Stonyfield is best known for making yogurt, yogurt wasn’t the way the founders of Stonyfield thought they’d change the world. In 1983, Stonyfield co-founders Samuel Kaymen and Gary Hirshberg were simply trying to help family farms survive, protect the environment, and keep food and food production healthy through their nonprofit organic farming school.

Just to keep things running, the duo started putting their farm’s seven cows to work making yogurt. They knew they were making a healthy food grown with care; what they didn’t expect was how much people would love it.

People went crazy for the yogurt from Samuel and Gary’s little farm school, and the two knew they had found a way to make a real difference. With this yogurt business, the two organic farming teachers could show the whole world that a company could make healthy, delicious food without relying on toxic chemicals that harm the environment and public health.

So, the two went all-in on yogurt and, over 30 years later, the folks at Stonyfield continue to honor the example their founders set. They’re still located in New Hampshire, just 30 miles east of the old farm. And now, their organic ingredient purchases support a huge network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres!

They‘ve also pioneered planet-friendly business practices—from offsetting emissions at their production facility to making yogurt cups from plants instead of petroleum to making their own renewable energy, and much more.

The thought and passion that started Stonyfield Organic in the first place have only grown stronger, and they’ve never stopped working for healthy food, healthy people, and a healthy planet.

Commitment to Organic:

Stonyfield’s products are all 100% certified organic – made without the use of toxic persistent pesticides, artificial hormones, antibiotics, and GMOs.  Eating organic isn’t just good for you and your family, it’s straight up good for other people and the planet. One of the main goals of organic farming practices is to avoid contamination of our precious soil, rivers, drinking water, and air with toxic persistent chemicals. This also means that organic farmers, farmworkers, and their neighbors aren’t exposed to potentially carcinogenic herbicides. Organic agriculture not only means less dependence on fossil fuels, but it can also actually help reduce climate change. It’s estimated that converting all of America’s cropland to organic would have the same carbon-reducing effect as taking 217 million cars off the road!

There is also compelling evidence to support the notion that organic dairy is more nutritious than its conventional counterpart. Why? Because it comes from cows that are actively grazing on grass, as nature intended. Organically raised cows spend their days outside on pasture so the milk they produce is significantly higher in Omega-3 fatty acids and CLA (conjugated linoleic acid), heart-healthy fats that can help lower bad cholesterol and increase good cholesterol. There is a lot to be learned and said about organic farming, and Stonyfield hopes you will join them in the journey towards healthier, more resilient food systems.

Saving our Region’s Organic Dairy Farms:

In the fall of 2021, Danone, the parent company of Horizon Organic, announced it would stop buying milk from 28 farms in Vermont and a total of 61 in Maine, New Hampshire, and New York. The deadline was originally set for August of 2022, but it was later extended to February 2023. Shortly thereafter, 46 organic family farms in eastern New York received similar notices from their processor Maple Hill Creamery.  The 135 termination notices placed a large percentage of the region’s organic dairy farms in financial jeopardy and created an urgent wake-up call for our region. Unless we take swift action, our hard-working family farms – and the promise of a climate-positive, secure food system supported by their organic methods – will face dire consequences.

Stonyfield quickly sprang into action, launching an internal task force of senior company leaders to work alongside various state departments of agriculture, nonprofit organizations, retailers, and institutional food customers to find ways to keep more of these farms alive and in business. Stonyfield ultimately agreed to take on five of those contracts and was active in forming in the Northeast Organic Family Farm Partnership (NOFFP) to help increase commitments from both consumers and retailers to purchase locally-produced organic milk in an effort to maintain a viable market for these farmers. Organic Valley also stepped up in a big way, offering membership to 90 of the farms affected by the contract losses. Stonyfield accepts milk through Organic Valley and directly from farmers as part of its Direct Supply Program. The farmers dropped by Danone will be part of Stonyfield’s Direct Supply Program, and new farmers’ contracts will look the same as the company’s contracts with current farmers. 

We are grateful to Stonyfield and others who have stepped up in such a big way to support our region’s organic dairy farms! We’re also grateful to consumers who are committed to supporting our region’s organic dairy farms. Our friends at NOFA-VT said it best: “by purchasing certified organic milk and dairy products, you’re supporting farmers who feed Vermonters, steward our land, and provide a massive cultural and economic value to Vermont’s rural communities.”

Spotlight on Late July

This week our Member Deals Spotlight shines on Late July products! All of their products are 20% off for member-owners from July 23-29.  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 Tierra Farm

We’re casting our Member Deals Spotlight on Tierra Farm this week to highlight the socially and environmentally responsible practices of this employee-owned business. They provide an array of healthy products to our bulk department that are certified organic, gluten-free, kosher, and GMO-free, all of which are produced in small batches in their solar-powered facility in Valatie, NY. From July 2nd – 8th, member-owners can enjoy 20% off their delicious dried fruits, nuts, and other healthy snacks! Read on to learn more about this fantastic small business and its commitment to responsible practices throughout the supply chain:

Tierra Farm is a Certified Organic manufacturer and distributor of nuts and dried fruits located in the Finger Lakes Region of New York. Their customers consist mainly of cooperatives and independently owned grocery stores that value working with an employee-owned, environmentally conscious company that manufactures its own products.

Tierra Farm started as a diversified organic vegetable farm in the Finger Lakes region of New York. The organic nuts & dried fruit portion of the business started in 1999, as a way to generate income in the slower winter months. That portion of the business has continued to thrive and evolve into a year-round operation, though they still maintain their original farm.

Tierra Farm offers its customers exceptional value through unbeatable quality at prices that are fair both to the consumer and to the farmer. Their products are made without preservatives, added oils, or refined sugars, in their own peanut-free facility. They manufacture the products they sell: dry roasting and flavoring nuts and seeds, blending trail mixes, grinding butter, and covering nuts and fruits in fair-trade chocolate. Everything is made in small, hand-crafted batches for freshness.

One of their core values has been to cultivate strong relationships with the best organic farmers in the world. They work directly with the farmers from which they source their nuts, seeds, and dried fruit and have worked with some of these farmers for over a decade. Being in direct communication with their farmers allows the preservation of their organic integrity and ensures fair business practices throughout the supply chain.

Tierra Farm produces only Certified Organic products which are grown without synthetic pesticides, genetically modified organisms, or chemical fertilizers. This helps sustain biodiversity, conserves fresh water, and enhances the soil. They generate over 70% of their electricity from solar panels and recycle over 60% of their waste. Their delivery boxes are made from recycled cardboard and our individual product packaging is always made with recyclable materials and/or compostable packaging whenever possible. Tierra Farm proudly features more than 100 products in plastic-free, home-compostable packaging. 

Tierra Farm is also committed to community. They recognize that there’s a whole big world outside their doors and they want to help make it as beautiful as possible. With this in mind, they embrace opportunities to s

upport local charities and help them continue to do great work in service to others. 

Recently selected one of America’s Fastest-Growing Private Companies by Inc. 5000, Tierra Farm remains committed to its team members. Every single Tierra Farm employee makes a living wage of  at least $20 per hour and enjoys a comprehensive health benefits program, as well as a retirement plan and onsite lunch. In August of 2019, Tierra Farm became a Certified B Corporation, one of only 3,000 companies worldwide to earn this distinction.

 

 

Spotlight on Butterworks Farm

Butterworks Farm is in the Member Deals Spotlight this week, and all of their local, organic, 100% grass-fed dairy products are 20% off for member-owners from January 19th through the 25th. It’s a great opportunity to enjoy delicious, high-quality dairy while supporting a Vermont farm with deep roots in sustainable agriculture and family tradition.

 

The story of Butterworks began over 46 years ago when Jack and Anne Lazor moved to Westfield, Vermont, fresh from college. With degrees in Agricultural History and Anthropology and a shared dream of living close to the land, they began building a farmstead and a life together. By 1979, they were selling yogurt, cottage cheese, and raw milk to a growing group of devoted local customers. As their operation expanded, so did their influence in the world of organic agriculture. Jack became a well-known voice in the movement—teaching courses at the University of Vermont, speaking at conferences, advocating for organic practices, and writing The Organic Grain Grower, a highly regarded guide for small-scale farmers.

 

 

Jack and Anne approached farming as lifelong students, constantly researching and refining their methods to prioritize environmental stewardship. Their goal was always bigger than the farm—it was about contributing to a food system that builds soil, sequesters carbon, conserves water, and supports biodiversity.

In 2010, Jack was diagnosed with prostate cancer, later requiring dialysis for kidney failure. During this incredibly challenging time, Anne became both Jack’s caregiver and the steady hand that kept the farm running. After Jack’s passing in 2020, their daughter Christine, who grew up on the farm, stepped in to continue the family’s legacy. With her own family now involved, Christine remains committed to the land, the animals, and the values that have guided Butterworks from the start.

The cows at Butterworks Farm are Jerseys—gentle, spirited, and well-suited to thrive on a diet of nothing but grass. Each cow has her own name and a familiar place in the barn. They graze on rotational pastures throughout the growing season and eat sweet hay from the winter solar barn during the colder months. The decision to go fully grass-fed was a gradual process. For years, Butterworks grew all their own feed, including grains like oats, wheat, and corn. But as soil fertility improved, so did the quality of their pastures, and by 2016 they had transitioned to a 100% grass-fed model.

This shift wasn’t just about diet—it was about farming in a way that reduces tillage, enhances soil structure, and draws carbon out of the atmosphere. As Jack once wrote in a Butterworks Farm blog post: “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.” For him, building soil carbon was central to the farm’s mission and a key part of the global response to climate change.

In recognition of their decades of work, Jack and Anne were honored with NOFA’s Lifetime Achievement Award in 2019 and became the first organic farmers inducted into the Vermont Agricultural Hall of Fame. Jack was posthumously featured in Vermont Public’s Soul of the Soil series in 2022, highlighting his lifelong efforts to farm in harmony with the earth.

Butterworks Farm stands today as a testament to what’s possible when farming is approached with vision, humility, and care for future generations. With three generations now working the land, their story continues—rooted in tradition, inspired by nature, and sustained by love.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Supporting the Northeast Organic Family Farm Partnership

In honor of Dairy Month, which is celebrated each June, we’re shining a bright Spotlight on the Northeast Organic Family Farm Partnership. In early January of 2022, the Northeast Organic Family Farm Partnership, a first-of-its-kind campaign in partnership with the Maine Organic Farming and Gardening Association (MOFGA), was created to help solve the crisis of disappearing organic family farms in our region.

Nathan Rogers of Rogers Farmstead Creamery in Berlin, VT, pauses to give one of his grass-fed cows a chin scratch

The Partnership, a collaboration of farmers, processors, retailers, activists, and government agencies, invites consumers to pledge to purchase at least one-fourth of their weekly organic dairy purchases from brands that have committed to sourcing their dairy from Northeast organic family farmers. A central goal of the effort is to increase demand for dairy produced in our region, creating market stability to help save at-risk farms and build greater food system resilience for the future.

Strafford Organic Creamery owners Earl Ransom and Amy Huyffer, pictured with their family and their happy, grass-fed cows

We are proud to announce that your Co-op has joined the Northeast Organic Family Farm Partnership. To secure the future of organic dairy farming in the northeast, we’re committed to purchasing organic dairy products from brands that source their milk from our region. We’re also encouraging member-owners and the community to become informed about the Partnership and take the pledge to purchase ¼ of your weekly dairy products from Brand Partners. When you commit to buying one-fourth of your weekly dairy items from the brands that support our region’s organic family farms, you become a proud Consumer Partner with all of these farmers. 

Why Does This Matter?

Family farms reconnect us to the land and each other. They provide our communities with beautiful open spaces, abundant wildlife habitats, and rural charm. We pick fruit in their fields and orchards and pet their cows at county fairs. Family farms remind us where our food comes from and connect us with the hands that feed us.

When you pledge to buy the products from our region’s organic family farmers, you are not just helping to keep these farms financially viable. You are supporting true environmental and health heroes. Organic farmers foster healthy soils, which are both a founding principle of organic production and key to fighting climate change. Vermont’s organic farms release fewer greenhouse gases than their conventional counterparts, protect our water and other natural resources, are more resilient to extreme weather events, sequester carbon through their management practices, promote biodiversity, and provide greater community food security. Moreover, you are helping to support a fairer, more stable agricultural market, which keeps thousands of small family farms in business and thriving. In fact, organic milk prices are traditionally more stable than the conventional dairy market, so organic farmers often have an easier job of covering production costs. That means they have a better chance of keeping the lights on at the farm and the cows out in the pasture, where they belong.

Mercy Larson of Larson Farm and Creamery in Wells, VT pictured with one of her grass-fed cows

“The Northeast Organic Family Farm Partnership celebrates the fact that when it comes to supporting our region’s organic family farmers, it really does take a village,” said Gary Hirshberg, chair of the Partnership and co-founder of Stonyfield Organic. “Everyone has a stake in the long-term financial health of our region’s farms and farm families. The simple act of pledging to purchase one-quarter of dairy items from the brands, processors, and farms that support these family farmers, can help to ensure that farms remain healthy, vibrant, financially viable, and environmentally and climate-positive parts of the northeast region for generations to come.” 

The late great Jack Lazor of Butterworks Farm in Westfield, VT pictured with wife, Anne, and daughter Christine, along with her family.

The decline in the number of small family farmers is unfortunately not a new story, as the United States, and especially the northeast, has seen drastic reductions in the number of both farms and acreage over the last decade. From 2012 to 2021 alone, Vermont has lost over 390 individual dairy farms as food production has largely been ceded away from small families, and into large, agri-business operations. However, organic family farmers are important contributors to a healthy environment and thriving rural life and are important players in the region’s food system. 

Elliot of Rogers Farmstead Creamery in Berlin, VT greets customers at his family’s organic farmstand

The next time you are shopping in the dairy or cheese cases, look for the Northeast Organic Family Farm Seal to identify Partner Brands. When you see the seal, you can be confident that your purchase supports hard-working organic dairy farmers in the Northeast.  For more information on the campaign and to take the pledge, click here. 

Spotlight on Red Hen Baking Company

Our Member Deals Spotlight is beaming on Red Hen Baking Company! Member-owners can enjoy 20% off their full line of freshly baked breads from May 14-20. Read on to learn more about this wonderful local bakery that’s been turning out fresh organic bread 7 days a week for over 20 years!

 

History

The folks at Red Hen Baking Company are guided by a belief that pure, uncomplicated ingredients and the hands of skilled artisans are the building blocks for great food. Their bakery sprouted from humble beginnings with a staff of 8 on Route 100 in Duxbury, VT back in 1999. They were committed to using organic ingredients since the very beginning and became an established presence in the area’s many cooperative and independent food stores. Their bread was beginning to appear at more and more of the area’s finest restaurants and they became mainstays of the Montpelier and Waitsfield Farmers’ Markets. To this day, these venues still make up the core of their wholesale business.

After 8 years of hard work in Duxbury and a seasoned staff that had grown to over 20 employees (many of whom are still with the bakery today), they had the opportunity to move 5 miles down the road to the neighboring town of Middlesex. It was here that they established their new baking facility in a building constructed especially for their purposes with an attached café in a renovated building that housed the former Camp Meade Diner.

Their café has become known as a local destination and gathering place where people can enjoy not only the bread they’re so well known for, but also their increasingly lauded pastries, sandwiches, and soups. To supplement their own creations, the cafe also features beer, wine, and specialty food from near and far. Next time you’re cruising through Middlesex, be sure to stop in!

Although Red Hen has grown considerably since those early days in Duxbury, they remain dedicated to creating the very best food from the best possible ingredients. You can’t make great food without great flour (or potatoes or seeds or meal, as the case may be), so a great deal of time and energy is spent sourcing the very best of these items. In many cases, the folks at Red Hen are closely acquainted with the farmers and millers that are responsible for producing the raw materials used for baking their breads. In fact, over 90% of all the flour they use comes from two farmers within 150 miles of the bakery. Each year, 430,000 lbs of local wheat go into their breads!

Members of the Red Hen Baking Crew visiting Les Cedres farm in Quebec where some of the organic grain for their bread is grown.

They employ methods that are as old as bread making itself and these processes guide their days at the bakery. This method of slow fermentation produces a complexity of flavor, a chewy texture, helps the bread to keep longer, and even adds to its nutritive value. Each loaf is then formed by hand and baked in a hearth oven. The Red Hen family of breads runs the gamut from dense whole grain varieties to light and airy ciabatta and everything in between.

Red Hen Baker Randy unloading fresh baked baguettes

Giving Back

Like any good hen, the folks at Red Hen feel a responsibility to do what they can to nurture the community that has nurtured them. There is never a shortage of work to be done and there are so many good organizations doing that work, but each year their staff selects a few organizations that they would like to support. Last year they directed over $26,000 to the following organizations doing work both close to home and further afield:

To learn more about Red Hen Baking, check out their web page! You can view their cafe menu, read all about their diverse bread offerings, and find great tips for storing your bread to maximize freshness.

 

Co-op Connection Featured Business – Juice Amour

Treat yourself to a healthy treat at this month’s Co-op Connection featured business: Juice Amour. Co-op members enjoy 10% off their full line of organic, raw, fresh-pressed juices, smoothies, chia puddings, and other healthy, seasonal, vegan lunch and dinner offerings – just show them your membership card at check out.

 

Juice Amour is owned and operated by father-daughter team Sheri Bedard and her father David, and driven by their belief in the transformative power of nutrient-dense, plant-based foods. Every day they prepare fresh, organic juices and vegan meals with one mission: to make nutritious, delicious, and sustainable food accessible to everyone.

“Every day we wake up passionate in our belief that healthful food should be accessible, taste delicious, look beautiful, help you feel amazing, and have as little negative impact on the environment as possible.” Says Sheri. “Every decision we make here is with those philosophies in mind.”

Sheri and David Bedard

 

Keeping it Local

Juice Amour sources their ingredients locally whenever possible, partnering with organic farmers to ensure their menu reflects the best Vermont has to offer. Their dedication to purchasing from local farms reflects their dedication to environmental sustainability, and their desire to spend their dollars where they have the greatest positive impact on the community – with their neighbors. 

 

Sustainable Packaging

Sheri and David believe that juice just tastes better from a glass – and that it’s better for you, too. Juice Amour avoids using single-use plastics, opting instead for a “milk bottle” model for their container. Customers pay a $.50 deposit for the bottle that contains their beverage, which is refundable upon return of the glass jar. Jars are commercially washed and sanitized, and put back into rotation to be used again. 

Commitment to Organic

Organic is more than a label at Juice Amour—it’s a core value. By prioritizing organic farming, they ensure their food is free from harmful chemicals, is grown in a way that supports soil health, and of course, tastes exceptional. No wonder their juices are bursting with flavor!

So Much to Love

In addition to a bounty of fresh organic, raw fruit and veggie juice options, Juice Amour also offers guilt-free raw smoothies, chia puddings, overnight oats, raw nut milk, fresh vegan salads, tacos, soups, and more! Click here to see their full menu.

If you’re looking for vegan-friendly catering for your next event, you’ll be thrilled to hear that Juice Amour offers a tasty catering menu to make your guests swoon. And of course, their 1, 3, and 5-day juice cleanses are extremely popular, and a great introduction for people are interested in cleansing but don’t know where to start. 

 

Located in downtown Middlebury on Merchant’s Row, Juice Amour is a vibrant hub of healthy eating. Stop by this month, treat yourself to something nourishing, and enjoy your 10% member discount.