Red Hen Baking Co.
Red Hen is a bakery located in Middlesex, VT, dedicated to bringing delicious artisanal breads to their local community. Sounds simple, right? But the reality involves so much more. Randy George and Liza Cain have delved into each aspect of their business with an enormous amount of care and integrity, from local agriculture to workers’ rights. As a result they’ve contributed a lot more than beautiful, nutritious food to our area. If there’s one thing you take away from this article, it should be that there is a lot of overlap between great food, a healthy environment, and a flourishing community.
What’s New at the Co-op? Woodstock Easy Spread Organic Peanut Butter!
Simple and Delicious!
What’s New at the Co-op? WOW Wonders of Wheatgrass
WOW Wonders of Wheatgrass Organic Wheatgrass Shots
The Co-op is pleased to say that WOW is now available at the BFC!
What’s New at the Co-op? Bear’s Fruit Kombucha
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.”
Pete Johnson first identified his love for farming when he grew and sold pumpkins as a child with his siblings in the Pacific Northwest. The pumpkins were gorgeous and it was a financially successful business. Flash forward to the mid-1990s, when Pete Johnson was about to graduate from Middlebury College and, for his senior thesis, he built a solar greenhouse on campus. This project was the result of his fascination with winter growing and the idea that plastic or glass structures could positively impact the growth of vegetables in the extreme winter temperatures of Vermont.
The Miller family’s dairy farming tradition began in southern Vermont in the 1800s. Then in 1916, Arthur Lyman Miller was seeking a larger plot of land and purchased 300 acres in Vernon. The family and their herd of Holstein cows migrated to Vernon and began to ramp up their farming capabilities. Since the farm’s inception in 1887, they have always raised Holstein cows, making them one of the country’s oldest registered herds. Now, in 2021, they raise over 300 total cows, including young ones and a bull, and they milk close to 190 on a daily basis.
Fogbuster Coffee Works by Pierce Bros Coffee
Darren and Sean Pierce grew up in Amherst, MA, and both attended Springfield College. They loved their upbringing in Western Mass filled with hobbies, playing sports, and attending concerts. After completing their degrees at Springfield College they both worked in the restaurant industry, most often as waiters and bartenders. Darren moved to San Francisco in the early 1990’s and while working as a bartender he started to learn about the specialty coffee movement, from both creating delicious offerings on an espresso machine and conversations with one of his regular customers.
Mother’s Day Gift Ideas!
In Our Floral Department
Aqua ViTea Kombucha
The origins of the fermented beverage kombucha date back a few thousand years to where it was first consumed in China, Russia, and Europe. Today it is a drink that is either loved or loathed. Some say it tastes too much like vinegar, others love the sparkling flavor that is often sweetened with fruit juice. The reality is that kombucha’s popularity is spreading and it can now be found in almost every grocery store, including the Co-op. CEO and Founder of Aqua ViTea Jeff Weaber fell in love with and perfected this nourishing beverage while he was a home brewer, then launched the Vermont kombucha company called Aqua ViTea, and the success of their kombucha has taken off as the company has utilized both ancient tradition and modern technology to create a unique and sparkling beverage offering.
Global Village Cuisine
My visit to Global Village Cuisine was filled with warmth, delicious aromas, and enriching conversation. Co-founders Damaris and Mel Hall are genuine and authentic people that were as curious about me as I was about them. They both have smiles that bring delight to those around them and their food is impeccably crafted and infused with that joy. In fact, Global Village Cuisine creates some of the best food you will ever taste with authentic African inspired, ready-to-eat meals and samosas. Their meals are free of all eight allergens, mostly vegan with the exception of a few dishes that contain chicken and beef, and accompanied by delicious spice and herb flavors instead of over-salting. They have hand-crafted frozen food fit for anyone’s needs and have time-tested their recipes over many years of serving food at festivals, catering, and owning a restaurant. Their primary focus is to shift the perception that frozen food is only salty TV dinners, when in fact it can be highly nutritious food that makes dinner preparation simple. By aiming to craft food fit for every type of diet they have dreams to go national, and with that financial success they plan to make social impacts that will stretch beyond the dinner table.