After a holiday season filled with abundance and out of the ordinary consumption, some folks turn to the New Year as a way to reset the body. New habits, food choices, recipes, supplements and exercise can support a New Year’s Resolution regimen built on healthy choices. As a Co-op we have always focused our January edition of Food for Thought on a local producer offering a product that could support your health. This month we will share the story of Suzanna Kamphuis of Keene, NH and her supplement called TotumVos (means “Totally You” in Latin) which is a delicious collagen-based supplement.
Over recent months we have received feedback from shoppers that they would like us to offer more vegan baked goods. While we do offer a few items, such as our vegan carrot cake, a full line of products has been hard to source. Recently our Food Services manager, Dawn, stopped in at the Brattleboro Farmers’ Market and recognized Kelsey at Hidden Bean Bakeshop from when she did her Shareholder volunteer hours in the commissary kitchen. Dawn tried a few different baked goods of Kelsey’s that day and was immediately impressed. Over the past few weeks, Dawn has been working closely with Kelsey to determine which items would be a good fit at the Co-op. We are pleased that starting in December we will offer many Hidden Bean Bakeshop products, from breads to cookies to brownies to whoopie pies—all featuring beans. All selections are gluten free and dairy free, many are vegan, and all contain less sugar than your average baked good.
Here at the Brattleboro Food Co-op autumn brings reflection. Reflection on how fortunate we are to work at a responsible and community-owned business. To provide deep gratitude to our earth for the bounty of food that we receive and sell each and every day. These times of gratitude are ever-present when we take trips across New England to visit our local farmers, producers, and purveyors. This time around it took Jon in Marketing and Phil in Meat/Seafood to Misty Knoll Farms in New Haven, VT. The fall colors were beginning to boom as they drove highway and back roads to the farm. Every turn greeted them with a new field, farm, barn, or gorgeous pasture with animals and crops. It is a delightful ride that reminds you of how abundant agriculture is in Vermont. Upon arrival Rob Litch of Misty Knoll Farms was the tour guide to share about the history, practices, and philosophy that he and his partner John Palmer take in humanely raising turkeys and chickens.
Approximately 80% of open land in Vermont is managed by dairy farmers which are predominantly small family owned farms. Leon, Linda and Abbie Corse manage 375 acres in Whitingham and Wilmington, VT with many of those acres being open pasture for their cows. They are the 5th and 6th generation in their family to operate this dairy farm. This family is tremendously important to our region as dairy farming in Vermont protects and maintains our precious open land that otherwise would grow to forest or be turned into real estate. Additionally, it is a robust economic driver largely due to their large scale purchasing of farm supplies from machinery to building materials to grain. The Corse Farm Dairy became certified organic through Vermont Organic Farmers in 2008 and began shipping milk to CROPP cooperative/Organic Valley since then; they are among the 2,000 or so farmers nationally that own the cooperative. A purchase of an Organic Valley product is a purchase for the Corse family. Organic Valley functions within a deeply regionalized product system; when you purchase Organic Valley fluid milk you are buying their product. Without their transition to organic and to farmer-owners of Organic Valley, the Corses have no doubt their farm would have gone out of business. October is National Co-op Month and we are proud as a food co-op to share one family story of dairy farming and how the cooperative model has supported their continued success.
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.
On a beautiful July afternoon, Jeff, the Beer and Wine Manager, and myself (Jon, Manager of Marketing and Community Outreach) traveled to Waitsfield, VT for an inside look at Lawson’s Finest Liquids’ new brewery, taproom, and retail store. Upon arrival we were received with a warm welcome from Chuck Derrick and TJ Greenwood…and then the adventure began. When you walk through the stunning front doors of the taproom, you are greeted by an array of smiling faces, amazing post-and-beam woodwork, and the smells of fresh beer and locally sourced food. On our tour of the facilities it was clear that the team at Lawson’s is a lively bunch, filled with a passion and deep commitment for brewing absolutely delicious beer.
Many of our shoppers have enjoyed Vermont Gelato for years but may not know that it has new owners. Mike and Jess Kull recently purchased the company in the fall of 2018. Since then they have worked hard to continue the consistency and delicious flavors one has come to expect over the years. Since acquiring Vermont Gelato they have taken pride in offering the finest gelato around while building on this wonderful product with new flavors and offerings, wider distribution, and a focus on customer service.
Editor’s note: This March we successfully completed our first Annual Vermont Cheese Madness event. A delicious 32 Vermont cheeses from 26 different cheesemakers were sampled throughout the month. We presented eight categories for the bracket: cheddar, gouda, bloomy, blue, washed, alpine, tomme, and goat. Each day we offered two cheeses for customers and staff to sample and then vote The prize: a feature as our June Producer of the Month. On March 31st, Jasper Hill Farm’s Alpha Tolman was declared the overall winner. And so, Cheese manager Joe and Marketing manager Jon visited Jasper Hill last month to bring you this feature article. Enjoy, and thanks to all who voted!
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.
Make your way to the co-op and meet the folks from . Try a free sample! Read about them on our website at BrattleboroFoodCoop.coop. And if you can’t make it on the 10th, they’ll also appear on April 24th 11am-1pm.
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.
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.