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 April 19th – 25th, 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 more than 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:
We’re casting our Co-op Spotlight on Amy’s Kitchen this week to shed some light on a family-owned company that was organic before organic was cool. Member-owners can enjoy 20% off the full line of Amy’s Kitchen products from April 5th – 11th! Read on to learn more about this pioneering company that set out over 30 years ago to offer convenient, time-saving foods that didn’t sacrifice health or quality:
Their Story
Amy’s didn’t set out to become the nation’s leading frozen food brand; they simply hoped to create a successful business that would provide convenient and tasty vegetarian meals for people who appreciated good food but were often too busy to cook healthy, organic meals from scratch.
Andy & Rachel Berliner launched the business 1987, the year their daughter Amy was born, using their own house and barn as headquarters. The founding meetings were held in the same room where the couple married and where Amy was born. They began with a humble vegetarian pot pie, followed soon after by pizzas and soups. The business continued to evolve and expand, realizing a need to include gluten-free and dairy-free items for those living with food allergies. Amy has since grown up and started a family of her own. She and her husband, Jace, both play active roles within the company.
Berliner Family
Organic Before Organic Was Cool
Amy’s was serving up organic food before there was a national certification program. In fact, when the U.S. Department of Agriculture decided to create standards for organic, they looked to Amy’s for guidance. Together with other industry leaders, they helped pioneer the organic food industry and, more importantly, helped make organic food available to more people. Their commitment to organic ensures that neither farmers nor consumers are exposed to harmful chemicals and pesticides. A proud supporter of GMO labeling initiatives, all of Amy’s dishes are non-GMO. They were also the first to market canned items with non-BPA-lined cans, and they’re happy to see many other food companies following their lead.
Amy’s Kitchen has grown beyond the Berliner’s wildest dreams, going from several family members pitching in anywhere they can, to a wonderful group of employees, farmers, and suppliers. But no matter how big the company grows, one thing will always remain the same—the family spirit that permeates every decision made inside of Amy’s Kitchen. Although they have considerably expanded their production facilities and the number of people they employ, Amy’s remains family-owned and fiercely independent. They choose what’s best for their customers, their farmers, their employees, and the planet. It’s a tall order, but they wouldn’t have it any other way.
Spring is officially here and if you enjoy gardening, you’re likely yearning to get your fingers into the soil as soon as Mother Nature allows. In the meantime, as you dream up your garden plans and place your seed orders, we invite you to check out the incredible variety of local, organic seeds offered by High Mowing Organic Seed Company of Wolcott, VT.
History
High Mowing Organic Seeds began in 1996 with just 28 varieties, many of which originated in founder Tom Stearns’ backyard. Since then, the company has grown exponentially, and what started as a one-man operation is now a thriving business making available to home gardeners and commercial growers over 600 heirloom, open-pollinated, and hybrid varieties of vegetable, fruit, herb and flower seed. True to their roots, High Mowing Organic Seeds continues to grow many of the varieties they sell on their 40-acre farm, setting them apart from the majority of other seed companies. Seeds that are produced here in Vermont come with the added bonus of regional specificity, meaning that they are more attuned to life in our unique growing conditions. They have already established relationships with our soil, our pollinators, and our specific climate, making them more likely to thrive in your garden.
Philosophy
At High Mowing Organic Seeds, they believe in reimagining what our world can be like. They believe in a deeper understanding of how rebuilt food systems can support health on all levels – healthy environments, healthy economies, healthy communities, and healthy bodies. They believe in a hopeful and inspired view of the future based on better stewardship for our planet. Every day that they’re in business, they are growing; working to provide an essential component in the rebuilding of our healthy food systems: the seeds.
The Safe Seed Pledge
The Safe Seed Pledge was created in 1999 when High Mowing Organic Seeds guided a coalition of 9 other seed companies in drafting a statement about the signers’ stance on genetic engineering. To date, the Pledge has been signed by over 370 seed companies worldwide. In signing the Safe Seed Pledge they affirm their commitment to non-GMO (genetically modified organism) seed. They feel that the regulatory framework for the introduction of genetically modified crop varieties is flawed and that GMO seeds themselves present a threat to plants’ genetic diversity through their ability to pollinate non-GMO plants. The pledge reads as follows:
“Agriculture and seeds provide the basis upon which our lives depend. We must protect this foundation as a safe and genetically stable source for future generations. For the benefit of all farmers, gardeners and consumers who want an alternative, we pledge that we do not knowingly buy or sell genetically engineered seeds or plants. The mechanical transfer of genetic material outside of natural reproductive methods and between genera, families or kingdoms poses great biological risks, as well as economic, political and cultural threats. We feel that genetically engineered varieties have been insufficiently tested prior to public release. More research and testing is necessary to further assess the potential risks of genetically engineered seeds. Further, we wish to support agricultural progress that leads to healthier soils, genetically diverse agricultural ecosystems and ultimately healthy people and communities.”
When asked what it is about seeds that makes him so passionate, Stearns replies, “I see seeds as one of the best educational tools. For me, I’ve seen myself as an educator more than anything else. I see my work focusing on helping people rebuild their local food systems. Seeds are an important, yet easy, tool to recognize the importance of these systems, and seeds are one of the mediums by which this message can be conveyed”.
To celebrate sap season in Vermont, we’re shining our Member Deals Spotlight on Shaker Maple Farm! Member-owners can enjoy 20% off their full line of maple syrup products from April 12th – 18th, so it’s a great time to stock up on liquid gold!
Shaker Maple Farm is owned and operated by Steve and Leah Willsey of Starksboro, VT. They have been sugaring for over 30 years and currently boil from 20,000 taps. Many of these taps are from maple trees on their beautiful farm in Starksboro and some taps reside on two neighboring properties from whom they buy sap. In 2013, they completed construction on a beautiful sugaring barn, complete with a small canning facility. Just this year, they signed a new land lease which will allow them to increase to 30,000 taps over the next two seasons!
The 2017 season yielded 10,300 gallons of syrup at Shaker Maple farm. The Willsey’s sell about half of their syrup wholesale and the other half is sold in bulk. You can find their syrup at a variety of local grocery stores, co-ops and restaurants. You’ll also notice that their syrup is certified organic, which may lead you to wonder, “isn’t all maple syrup organic?”. The answer might surprise you! Organic certification ensures that:
No pesticides or chemicals were used to manage the forest. Like any crop, a forest can be sprayed to control insects. The same organic standards for field crops apply to maple forest to regulate things like buffer zones and runoff and ensure that no fertilizers, pesticides, herbicides, or other chemicals were used.
A healthy forest is maintained. Organic standards limit the number of taps allowed in each tree to sustain the health of the tree. Organic certification ensures sustainable management of forestland to promote tree health, biodiversity, and reduce erosion.
No lead, filtering agents, or chemical defoamers. Certified organic maple farms must adhere to strict regulation when it comes to things like lead in equipment and the use of filtering agents and chemical defoamers.
Our Co-op Spotlight is shining brightly on Kimball Brook Farm! Their full line of products are 20% off for member-owners from March 8th – 14th. Read on to learn more about one of Vermont’s finest family-owned organic dairy farms:
History
Kimball Brook Farm was first settled by Daniel Kimball in the late 1700s. Daniel and his sons continued running the farm until it was purchased by Edward Danyow in 1960.
The DeVos family purchased the farm in 1967 and on June 1, 1968, John De Vos Sr. and his son John De Vos Jr. moved their complete herd (50 cows), machinery and households from Monroe, New York to the Kimball Brook farm in North Ferrisburgh, Vermont.
John De Vos Jr. and his wife Sue operated the farm for over 30 years raising three sons and one daughter on the farm. The eldest son, John De Vos III (JD) and his wife Cheryl took over the business in 2001, expanding the herd from 80 cows to 200 and added a milking parlor.
In 2003, JD and Cheryl began transitioning the 220 cow farm to an organic operation and Kimball Brook Farm became one of the largest certified organic dairy operations in the State of Vermont. The first shipment of organic milk was in September 2005. In 2010, they began the process of pursuing another dream of opening their own creamery in the former Saputo Cheese plant in Hinesburg. This would allow them to assemble, bottle, and package all of their own products. In June of 2011, they were awarded the VT Dairy Farm of the Year award and by May of 2012, they were celebrating the official opening of Green Mountain Organic Creamery.
At the Co-op, you can find a broad selection of Kimball Brook Farm’s organic products including Whole Milk, Cream, Chocolate Milk, Maple Milk, Mocha & Coffee Flavored Iced Cappuccino, Butter and Iced Teas. Also be sure to check out their newest addition to the lineup: CBD Tea!
The Herd
The herd at Kimball Brook Farm consists of Holsteins, Jerseys and Jersey/Holstein crosses. During the growing season, their cows and heifers(teenagers) can be found happily grazing on the lush grasses their pastures provide. The cows that are being actively milked also get some mixed legumes and grains at the barn to provide them with the extra energy they need to produce rich, organic milk.
The Devos family believes that by maintaining the health of the land and the health of the cows, they can provide a fantastic organic milk free of Growth Hormones, GMO’s, Pesticides, Herbicides and Antibiotics for consumers to enjoy.
Check out this fun video showing how Kimball Brook Farm milk gets from the cow to your kitchen table:
Investing in Local Organic Dairy
You eat local and you drink local, but what about Investing local? Kimball Brook Farm has an offer for those looking to make a deeper commitment by investing in their organic dairy farm and creamery. This offer is for Vermont residents only. Click here to read more about it.
A polyculture of corn & sunflowers grown as food for the herd at KBF
Our Member Deals Spotlight is beaming on Red Hen Baking Company this week! Member-owners can enjoy 20% off their full line of freshly baked breads from February 15th – 21st. Read on to learn more about this wonderful local bakery that’s been turning out fresh organic bread 7 days a week for nearly 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. 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 breads they’re so well known or, 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!
Quality Commitment
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 are spent sourcing the very best of these items. In many cases, they 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!
Farmer Ben Gleason of Gleason’s Grains delivering flour to the bakery.
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.
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.
This Superbowl season, the US will collectively consume over 150 million pounds of avocados. Holy guacamole! Thanks to a partnership between the Equal ExchangeCooperative and the PRAGOR Cooperative in Michoacan, Mexico, our Co-op is able to offer an alternative avocado: one grown sustainably and traded with integrity and trust. And from February 1st – 7th, they’ll be featured in our weekly sale at a great low price.
The region of Mexico the PRAGOR Cooperative calls home is known as “the avocado capital of the world.” However, powerful corporate interests have made it difficult for small-scale farmers to compete. In response, PRAGOR courageously organized and decided they would collectively control the entire process from growing to exporting.
PRAGOR is composed of 20 producer members who each own an average of 10 acres of land, all 100% organic. Many of the members transitioned to organic 10 or more yea0131rs ago, a revolutionary move at the time. On several of these farms reside the oldest Hass Avocado trees in the region, now 60 years old, still producing avocados. Through this co-op to co-op partnership, Equal Exchange is transforming the way that Mexican produce is grown and exported to the United States. Equal Exchange and their farmer partners are creating a trade model that respects small-scale farmers, builds communities, and supports the environment.
Despite the excitement each producer has for the future, a major challenge is finding trading partners who believe in their mission and will engage in the respectful and fair business relationship their members deserve. PRAGOR’s strength and perseverance is a lesson for anyone committed to working for change in the world.When you choose to buy Equal Exchange Avocados, you are casting a vote for courageous farmers who are making history for themselves, and quite possibly, for the entire avocado industry. Here’s a snapshot of the impact:
What comes to mind when you think of organically-grown produce? Does it conjure a pastoral scene with fields of fertile soil dotted with lush, healthy plants? What about hydroponic ‘vegetable factories’ and ‘vertical farms’ where production is hermetically sealed in huge warehouses filled with LED lights, plastic tubing, and nutrient pumps? Should industrial-scale hydroponic operations like these qualify for organic certification, or should fertile soil remain the non-negotiable foundation of organic farming?
The USDA’s National Organic Standards Board (NOSB) has been granted the authority to make this decision, and in a series of narrow votes at a meeting in November 2017, they chose to allow the majority of these operators to remain a part of the organic program. This decision dealt a disappointing blow to many long-time organic farmers and organic farming advocates who had been working tirelessly to protect the integrity of the organic label. On one side of the argument is a multimillion-dollar hydroponic industry with powerful lobbyists. The global hydroponic market is projected to hit $490 million by 2023. In the United States, approximately 100 hydroponic operations are already certified organic including berry giant, Driscoll’s. On the other side of the debate are organic farming pioneers who are now mourning what they see as the devaluation of the organic brand they fought for decades to establish.
Dave Chapman, a longtime Vermont-based organic tomato farmer, along with a small army of other organic farmers and organic farming advocates, packed the room at the November 2017 NOSB meeting in a last-ditch effort to protect the integrity of the organic label. They organized dozens of rallies across the country leading up to the Jacksonville meeting and inspired a small army of organic advocates to champion the cause.
A Rally in the Valley
One such rally took place right here in Vermont in October of 2016 and was dubbed the Rally in the Valley. The rally drew over 250 people who shared the belief that all good farming begins with the soil, including over 100 organic farmers from Vermont, Maine, New Hampshire, New York, and Pennsylvania. Congressman Peter Welch, Senator Patrick Leahy, and legendary organic farming expert Eliot Coleman were part of the lineup of elected officials and organic farming leaders who addressed the crowd that day, urging those in attendance to keep the pressure on the Department of Agriculture.
The US government is alone among developed countries in granting the much-desired “organic” label to hydroponic growers. Hydroponic production is a soil-less process that has long been the norm in industrial-scale conventional greenhouse production. Now it is fast becoming the norm in organic certification for several major crops, such as tomatoes and berries. As Chapman points out, by changing the fertilizer brew in their mixing tanks to “natural” (but highly processed) soluble fertilizers, and then switching to “approved” pesticides, the industrial-scale hydroponic producers can miraculously become “organic” overnight.
Experts say the explosive growth in hydroponic imports may force some organic farmers out of business in as little as five years. Farmers in Vermont are already feeling the impact of the influx of “fauxganic” produce and are seeing their wholesale orders reduced in favor of the cheaper hydroponically-grown produce. Local organic tomato farmers Mia & Freeman Allen of Mountainyard Farm in Ripton, VT were among those in attendance at the Rally in the Valley and are feeling the effects of this change. According to Mia, ” How confusing to learn that the “USDA Certified Organic” label no longer applies to only soil-grown produce. We believe that the fundamental principle of organic agriculture is a healthy soil teeming with mycorrhizal life.”
Why Should Consumers Care?
First and foremost, this issue matters because we care deeply about our local organic farmers. They are an integral part of the fabric of this community and our rural economy is dependent upon their success. This decision is a direct threat to their livelihood. Another reason to care stems from the fact that the traditional organic system of agriculture not only reduces the use of certain fertilizers and pesticides but also contributes to the health of the soil and the rest of the environment, thanks, in part, to its ability to sequester carbon from atmospheric CO2. Organic philosophy is rooted in building soil fertility. When the USDA first established organic standards, they specified the tenets of organic farming to be as follows: “Soil is the source of life. Soil quality and balance are essential to the long-term future of agriculture. Healthy plants, animals and humans result from balanced, biologically-active soil.” It’s clear: all of the benefits organic farming offers to health and climate begin with fertile soil.
According to Chapman, “Organic farming is based on enhancing and cultivating the wonderful balance of the biological systems in the soil. It isn’t just about replacing chemical fertilizers with “natural” fertilizers. What I care about is learning to work with these infinitely complex biological systems. I think there is such a beauty and grace to organic farming. After 35 years as an organic farmer, I still know very little. I have been to many organic farms, and to many hydroponic farms. I greatly prefer the organic farms. That is what I want to support. This is where I want to work. This is who I want to live next to. This is who I want to buy food from.”
What Can Consumers Do?
Vote with your food dollars by purchasing organic tomatoes and berries from local farmers. Although USDA’s National Organic Program has allowed hydroponic operations to be certified organic, Vermont Organic Farmers (VOF) does not certify hydroponically grown produce.
Shop seasonally. When we buy fruits and vegetables in their appropriate seasons, we can buy them from local farmers and be certain about their growing practices.
Establish a demand for soil-grown organic produce.When buying organic produce that isn’t local, contact the growers and ask about their growing methods.
This winter, a growing group of farmers and eaters came together to form the Real Organic Project. The Real Organic Project will work to support real organic farming through a number of efforts, starting with the creation of a new “Add-On” label to represent real organic farming. It will use USDA certification as a base, but it will have a small number of critical additional requirements. These will differentiate it from the CAFOs, HYDROs, and import cheaters that are currently USDA certified.
This group grew out of several meetings of Vermont farmers who believed that the USDA label was no longer something that could represent them. That small group of Vermonters has grown quickly into a national group. This amazing group of organic advocates has gathered to build something new.
Standards Board – The Real Organic Project has a 15-member Standards Board (listed below), based on the model of the NOSB, but with much greater representation from the organic community. The 15 volunteers have a wealth of experience in both farming and regulation. There are 9 farmer members, as well as representatives from NGOs, stores, consumers, scientists, and certifiers.
The group includes 5 former NOSB members, as well as leading farmers and advocates from across the country. They will meet in March to set the first standards. They will continue to meet once a year after that to review and update. This first year there will be a pilot project with a small number of farms to test the certifying process and work out the details.
Advisory Board – There is also a distinguished Advisory Board that currently has 18 members, including 4 former NOSB members and 3 current NOSB members. It also includes many well known organic pioneers such as Eliot Coleman and Fred Kirschenmann.
Executive Board – And finally, there is an Executive Board of 5 people that includes one current NOSB member.
These boards will work together to reconnect and unite our community. Their intent is transformational. They will create a label that we can trust again.
We can only succeed with your support. Go to realorganicproject.org to become a member. Make a donation to help make this new label into a reality. We can reclaim the meaning of the organic label together!
This week, the Co-op Spotlight shines brightly on Lundberg Family Farms! Member-Owners can enjoy 20% off their entire line of rice, rice chips, rice cakes, and risottos from January 25th – 31st! Read on to learn more about this family-owned company and their commitment to socially and environmentally responsible practices for more than 75 years:
Since the company was first founded by Nebraska natives Albert & Frances Lundberg in 1937, Lundberg Family Farms has remained a family-owned and operated company committed to producing the finest quality rice and rice products for your family, while respecting and sustaining the earth. Today, over 75 years later, the third and fourth generations carry on the family heritage by using eco-positive farming methods that produce wholesome, healthful rice and rice products while improving and protecting the environment for generations to come.
Founder Albert Lundberg, a survivor of the dust bowl, understood the importance of caring for the soil. He recognized that the dust bowl resulted from poor soil management and short-sighted farming techniques. With this in mind, the Lundberg’s made a choice to avoid growing typical conventional rice. Their Certified Organic and Eco-Farmed rice is grown with a concern for the environment. They treat the soil, air, and water as important resources, respecting the delicate balances of nature. They are a proud participant of the Non-GMO Project, and positioned their company as an early leader in organic farming, energy conservation, use of renewable energy, providing safe and fair working conditions, and many other environmentally responsible and socially responsible practices.
As a member of the Sustainable Food Trade Association (SFTA), Lundberg Family Farms signed a pledge committing to reporting the company’s annual performance in 11 action categories: organic & land use, distribution & sourcing, energy, climate change & emissions, water use & quality, solid waste reduction, packaging & marketing materials, labor, animal care, sustainability education, and governance & community engagement. Each year, Lundberg Family Farms audits their performance in these areas and publishes the findings in their annual SFTA Sustainability Report. Click HERE to view the report.
Is there a delicious Italian dinner on your menu for the week? Be sure to check out Bionaturae! We’re casting our Member Deals Spotlight on Bionaturae from December 7th – 13th to shed a little light on this Italian-American partnership that has been bringing us a fine lineup of authentic organic Italian foods for over 20 years! All of their products are 20% off for member-owners this week, so it’s a great time to stock up on these staples. Read on to learn more about this company and their philosophy!
While majoring in Italian in college, Carla Bartolucci spent a year in Italy and met her husband, Rodolfo, who had a background in agriculture. In 1995, the two teamed up and enthusiastically created an organic selection of authentic Italian foods for the American & Canadian markets. Now, more than 20 years later, Bionaturae has remained a family-oriented, privately owned company, with a heartfelt devotion to quality and tradition.
Carla & Rodolfo
Bionaturæ (bee-oh-na-too-ray) roughly translates to mean “organic nature.” For the founders of the company, it means this and far more. It means the celebration of Old World tradition, of authentic Italian food and of family.
So what makes their products taste so great? A few things come to mind. Rather than the Teflon dies that most commercial pasta makers have turned to, Bionature uses the original bronze dies common to traditional authentic pasta making, resulting in a coarser pasta that holds sauce exceptionally well. Equally important is the slow drying methods they incorporate. Where most modern pastas are heat dried to speed the process, Bionaturae insists on using the more traditional method, which can take as long as 14 hours to dry the pasta and avoids cooking the wheat during the drying process.
According to Carla, “In Italy, we try to eat the foods that are the most seasonal, in their most natural form, with as little done to them as possible, and to eat a wide variety so that we are getting everything we need. The wisest thing, I feel, is to eat simply prepared, organic foods. It’s important to know where your food comes from.”
Here at our Co-op, you will find Bionaturae olive oil, balsamic vinegar, many different kinds of pasta (both packaged and in bulk), tomato products, fruit spreads, and nectars!
