FinAllie Ferments

I always find it interesting when hippies become entrepreneurs. Not that Allie Dercoli, owner and operator of FinAllie Ferments, is necessarily a hippie…she’s more like a combination of itinerant farmer, artist, electrician, teacher, and finally, chef, with a refined palate, innate resourcefulness, and a penchant for smelly stuff – which is an important attribute for someone devoted to crafting this delightfully pungent food. When she settled in Vermont in 2014, she wasn’t looking to start a business—she was looking for sustainable community and farming. FinAllie Ferments is simply the result of meeting the demand that naturally arose from her delicious supply of amazing kimchi and kraut.

Back Roads Granola

Peter and Virginia Vogel founded Back Roads Granola with the goal of creating the best granola you have ever tasted. They have been entrepreneurs in one form or another for much of their lives, and in many ways their success story starts with Virginia and Peter’s skills: Virginia’s business savvy and sales and marketing experience, combined with her commitment to impeccable customer service, has led their strategy, branding, and sales approach; she and her team build relationships with every one of their current buyers, and are quick to respond on every level to satisfy their customer base.

Orchard Hill Breadworks

As humans we crave connection, to build relationships that nourish us and those around us. At Orchard Hill Breadworks, Noah started baking bread in 1997 with this as a source of inspiration. Since then he has built a business that strives to be integrated into the community, fulfilling the needs of those around him in a way that calls back to the days of villages inhabited by people who, with a variety of skills and trades, were able to sustain themselves and each other through cooperation.

Fat Toad Farm

Cajeta. A time-honored tradition in Mexico. It is an irresistible caramel sauce made with fresh goat’s milk and pure sweeteners cooked in copper kettles. And it’s a labor of love, as it takes much time and precision to make this concoction. Since 2006, the family that owns and operates Fat Toad Farm has been offering a Vermont rendition of cajeta from their farm in Brookfield, VT. In fact, it all started when their daughter Josey returned from Mexico with this recipe, knowing they had lots of extra goat’s milk that could be made into this delectable dessert.

Bravo Botanicals

As a community-owned cooperative, our Ends Policies act as a guiding light for our values, purpose and mission. Ends Policy #6 states that “The BFC exists to meet its shareholders collective needs for: relevant information about food and related products, the environment, and the Cooperative Values and Principles.” In this edition of Food for Thought we’ll be sharing what we’ve learned about the hemp industry in Vermont from historical research, Vermont law, interviews with staff, Vermont-based CBD producers, and particularly our January Producer of the Month, Bravo Botanicals.

Apple Tasting at the River Valley Kids Fair

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Meet Lizi at this kids’ fair put on by the River Valley Credit Union (another cooperatively owned business in Brattleboro!) at the Brattleboro Common, next to the Retreat, to sample local apples and learn about Co-op kids’ classes for the fall. This fun event includes food, activities, games and more

Heart Grown Wild

Azul; Veil of Love; Bohemian Rose; Prism of the Sun; hibiscus; jojoba; spruce; rose. These are just a few of the names of skin care products and botanicals used by SantaLena Groves, the owner, formulator, herbalist and general do-it-all entrepreneur of Heart Grown Wild, the ever-growing-in-popularity skin care company out of Wardsboro, VT, and our local Producer of the Month for August. Heart Grown Wild has a beautiful story that speaks to the benefits of risk taking, love for the earth, wild harvesting, clean, green beauty, and artisanship.