Every October cooperative businesses from around the world celebrate National Co-op Month. As our fellow cooperators at the National Cooperative Business Association state, “National Co-op Month is an annual opportunity to raise awareness of a trusted, proven way to do business and build communities. Under the theme, “Build Back for Impact,” this year’s Co-op Month is also a chance to leverage our shared cooperative identity in the face of some of the biggest challenges we face: a global pandemic, climate emergency, and systemic racism. As we build back an economy that works for everyone, our biggest impact comes from embracing the values and principles that make us truly unique.”
Hanna Jenkins’ spiritual connection to flowers originates from her experiences with the bookends of life. Through the birth of her son and the death of her mom, flowers companioned her with comfort, solace, levity and inspiration. The establishment of Tapalou Guilds, her family’s farm, gave her the chance to truly understand that flowers can provide deep support and how important it was for her to try and spread that joy through her work. As their website states, “Tapalou Guilds is a family-owned and -operated, mission-driven flower farm in Guilford, VT. Our mission strives to evoke connection, healing, celebration and awareness, through flowers.”
Stonewall Farm is a historic farm located in Keene, NH. It was founded over 300 years ago and has been a working dairy farm for over 200 years. In recent years it has evolved into a nonprofit working organic dairy and crop farm supported by philanthropic donations. From protecting pollinators, to growing organic food, to implementing amazing methods of regenerative agriculture, they are focusing on mitigating the effects of climate change. Stonewall Farm offers the southeast corner of New England farm education programs for adults and children, organic dairy products, a gorgeous event venue, and fresh fruits and vegetables that are sold at local retailers such as our Brattleboro Food Co-op. With a team of six full-time staff and a board of directors, they are blazing a trail within our region.
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.