the full scoop - hungermountain.coop · the full scoop the full scoop ... as research has...

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Your Member•Owner Newsletter January/February 2016 Save the Date Member•Owner Appreciation Day Thursday, February 11 th ! The Full Scoop The Full Scoop Inflammaon has been recognized as an indicator of illness and injury for thousands of years. In more recent years, the role of inflammaon as a risk factor for various chronic illnesses, including heart disease, cancer, and diabetes, has been studied and described. Efforts have been made to idenfy dietary factors—foods and nutrients—that may promote or inhibit the inflammatory process and affect the risk and severity of diseases. Inflammaon can be either acute or chronic. Acute inflammaon is a normal and usually short-lived physiologic response to injury, infecon, or irritaon. Redness, swelling, and pain occur as the immune system response helps promote healing. Chronic inflammaon is not visible; it is a long-term physiologic response to factors such as environmental toxins, poor nutrion, stress, obesity, high blood pressure, viral or microbial infecon, or processes related to aging. Prolonged chronic inflammaon causes damage to cells and leads to symptoms of disease as the body’s immune system fails to maintain healthy funconing body systems. As research has idenfied several inflammatory biomarkers and processes which influence the development of a variety of diseases, obesity has been idenfied as a major risk factor for chronic inflammaon. Excessive calorie intake resulng in obesity significantly increases the risk for diabetes, heart disease, and many cancers. Nutrion plays a key role in both promong and combang inflammatory processes. Almost every food either encourages or discourages inflammaon. Saturated fats, refined carbohydrates and sugars, and trans fats which are present in many processed foods can help create molecules of inflammaon. Foods rich in anoxidants and phytochemicals contain compounds that have an an-inflammatory effect. Vegetables, fruits, whole grains, olive oil, nuts, seeds and legumes, and fish containing omega-3 fats (salmon, mackerel, tuna) are all crically important for lowering levels of inflammaon. Nutrition & Inflammation Foods Make a Difference by Sue Johansen, RD, CD, CDE University of Vermont Health Network— Central Vermont Medical Center Way Out Wax was founded in 1992 with a vision to produce handcraſted works of art ulizing socially and environmentally responsible business pracces. Our products are a reflecon of our beauful natural surroundings and the lifestyles of those who make them, embracing good health and maintaining the balance of nature. We firmly believe in the triple boom line of people, planet, and then profit, and strive to create an alternave working atmosphere where creavity, flexibility, and respect are given top priority. It is our goal to build lasng friendships with our customers, our community, and one another. Way back in 1992, Jim Rossiter and a few dear friends began making candles under the name Way Out Wax. The original shop in downtown Burlington featured “dip your own” candles as well as the “Kaleidoscope” candle, which was every bit as colorful as the name implies. Aſter selling e-dyed t-shirts at Grateful Dead shows, making a e-dyed candle was a natural and profitable progression. The Kaleidoscopes and other e-dyed candles grew steadily in popularity and had made quite a name for themselves by 1995 when Jim became increasingly aware that colorful candles aren’t in harmony with a healthy lifestyle. Candle dyes, though beauful, are tradionally a yucky class of petrochemicals and release a number of known toxins and carcinogens into the air while a candle is burning. A company full of people who pride themselves on recycling, carpooling, eang organic food, and being environmentally conscious wanted to apply the principles of healthy living to every aspect of their lives. The Kaleidoscopes were bid a fond farewell and a new plan was hatched. Working in conjuncon with cerfied aromatherapists, Way Out Wax decided to pursue all-natural aromatherapy candles. Already skilled in the mechanics of candle- making thanks to the Kaleidoscope-phase, they now could concentrate on sourcing pure essenal oils and the finest, all-natural wax blends. The results were amazing. They launched a line of single scent aromatherapy candles as well as a line of synergisc blends, with artwork invoking the spirit of the Green Mountains. Way Out Wax encountered many of the dilemmas facing other environmentally conscious companies. As they grew, reducing packaging, recycled cardboard and even wax were some of the ways they met the challenges inherent in the business world. Soon, Way Out Wax began appearing in natural foods markets across the country, as more consumers began looking for alternaves to the candle dyes and synthec fragrances found in the mainstream candle market. Today, Way Out Wax remains more commied than ever to providing a safe, plant-based candle in an increasingly toxic world. We strive to reduce our ecological footprint while providing an affordable, praccal and uncompromised aromatherapy experience. We are also having a lot of fun and enjoying delicious aromas while proving that candles can be both beauful and completely natural. We find inspiraon in our beauful natural surroundings and like to think that the magic of the Green Mountains shines through in every candle. January Featured Vendor Way Out Wax by Anna Barrett, Managing Director, Way Out Wax Continued on page 8

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Page 1: The Full Scoop - hungermountain.coop · The Full Scoop The Full Scoop ... As research has identified several inflammatory ... in antioxidants and phytochemicals contain

Your Member•Owner Newsletter January/February 2016

Save the Date Member•Owner Appreciation Day

Thursday, February 11th!

The Full Scoop The Full Scoop

Inflammation has been recognized as an indicator of illness and injury for thousands of years. In more recent years, the role of inflammation as a risk factor for various chronic illnesses, including heart disease, cancer, and diabetes, has been studied and described. Efforts have been made to identify dietary factors—foods and nutrients—that may promote or inhibit the inflammatory process and affect the risk and severity of diseases.

Inflammation can be either acute or chronic. Acute inflammation is a normal and usually short-lived physiologic response to injury, infection, or irritation. Redness, swelling, and pain occur as the immune system response helps promote healing. Chronic inflammation is not visible; it is a long-term physiologic response to factors such as environmental toxins, poor nutrition, stress, obesity, high blood pressure, viral or microbial infection, or processes related to aging. Prolonged chronic inflammation causes damage to cells and leads to symptoms of disease as the body’s immune system fails to maintain healthy functioning body systems.

As research has identified several inflammatory biomarkers and processes which influence the development of a variety of diseases, obesity has been identified as a major risk factor for chronic inflammation. Excessive calorie intake resulting in obesity significantly increases the risk for diabetes, heart disease, and many cancers.

Nutrition plays a key role in both promoting and combating inflammatory processes. Almost every food either encourages or discourages inflammation. Saturated fats, refined carbohydrates and sugars, and trans fats which are present in many processed foods can help create molecules of inflammation. Foods rich in antioxidants and phytochemicals contain compounds that have an anti-inflammatory effect. Vegetables, fruits, whole grains, olive oil, nuts, seeds and legumes, and fish containing omega-3 fats (salmon, mackerel, tuna) are all critically important for lowering levels of inflammation.

Nutrition & Inflammation Foods Make a Difference

by Sue Johansen, RD, CD, CDEUniversity of Vermont Health Network—Central Vermont Medical Center

Way Out Wax was founded in 1992 with a vision to produce handcrafted works of art utilizing socially and environmentally responsible business practices. Our products are a reflection of our beautiful natural surroundings and the lifestyles of those who make them, embracing good health and maintaining the balance of nature. We firmly believe in the triple bottom line of people, planet, and then profit, and strive to create an alternative working atmosphere where creativity, flexibility, and respect are given top priority. It is our goal to build lasting friendships with our customers, our community, and one another.

Way back in 1992, Jim Rossiter and a few dear friends began making candles under the name Way Out Wax. The original shop in downtown Burlington featured “dip your own” candles as well as the “Kaleidoscope” candle, which was every bit as colorful as the name implies. After selling tie-dyed t-shirts at Grateful Dead shows, making a tie-dyed candle was a natural and profitable progression. The Kaleidoscopes and other tie-dyed candles grew steadily in popularity and had made quite a name for themselves by 1995 when Jim became increasingly aware that colorful candles aren’t in harmony with a healthy lifestyle.

Candle dyes, though beautiful, are traditionally a

yucky class of petrochemicals and release a number of known toxins and carcinogens into the air while a candle is burning. A company full of people who pride themselves on recycling, carpooling, eating organic food, and being environmentally conscious wanted to apply the principles of healthy living to every aspect of their lives. The Kaleidoscopes were bid a fond farewell and a new plan was hatched.

Working in conjunction with certified aromatherapists, Way Out Wax decided to pursue all-natural aromatherapy candles. Already skilled in the mechanics of candle-making thanks to the Kaleidoscope-phase,

they now could concentrate on sourcing pure essential oils and the finest, all-natural wax blends. The results were amazing. They launched a line of single scent aromatherapy candles as well as a line of synergistic blends, with artwork invoking the spirit of the Green Mountains.

Way Out Wax encountered many of the dilemmas facing other environmentally conscious companies. As they grew, reducing packaging, recycled cardboard and even wax were some of the ways they met the challenges inherent in the business world. Soon, Way Out Wax began appearing in natural foods markets across the country, as more consumers began looking for alternatives to the candle dyes and synthetic fragrances found in the mainstream candle market.

Today, Way Out Wax remains more committed than ever to providing a safe, plant-based candle in an increasingly toxic world. We strive to reduce our ecological footprint while providing an affordable, practical and uncompromised aromatherapy experience. We are also having a lot of fun and enjoying delicious aromas while proving that candles can be both beautiful and completely natural. We find inspiration in our beautiful natural surroundings and like to think that the magic of the Green Mountains shines through in every candle.

January Featured Vendor

Way Out Wax by Anna Barrett, Managing Director, Way Out Wax

Continued on page 8

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MissionHunger Mountain Coop is a

Member-owned, community-based natural market committed to

building a dynamic community of healthy individuals, sustainable local

food systems, and thriving cooperative commerce.

The Full Scoopis a bimonthly newsletter made

available to over 7,000 Member-Owners and shoppers, and is

available online at www.hungermountain.coop.

If you have comments, suggestions, or contributions, please contact

Stephani Kononan at 802.223.8000 x217.

Editor: Stephani Kononan Graphic Artist: Mary Trafton

Layout: Jessica Knapp

The Full Scoop is printed on Forest Stewardship Council

certified paper using agri-based inks.

Sign up for our monthly electronic newsletter and/or receive occasional

messages about product sales, recalls, and specials, by contacting us at

802.223.8000 x202 or [email protected].

And, stay informed about all that is happening at The Coop by liking us

on Facebook and following us on Twitter and Pinterest.

Store Hours8am to 8pm daily

We are closed on New Year’s Day, Easter Sunday, Memorial Day,

July 4th, Labor Day, Thanksgiving, and Christmas Day.

623 Stone Cutters Way Montpelier, VT 05602

802.223.8000 [email protected] www.hungermountain.coop

Everyone Welcome!

From the General Managerby Kari Bradley, General Manager

Happy New Year! Here is wishing you a healthy and happy 2016. I hope your year is full of satisfying work, good fun, and cooperation. Here is an update on your Coop’s operations.

For many years, running the business of our cooperative was about keeping up with ever-growing demand, and delivering on our shared values. The past two years has brought changes in how we think about the business. Last year our annual sales growth was just 3.2%, far lower than our historic rate of 6-8%. In addition, historically strong departments like Produce and Bulk have seen the most significant sales declines. Last year, sales of certified organic products declined almost 2%, so the times are indeed changing.

The explanation: increased competition from supermarkets and other retailers like Trader Joe’s, and shifting consumer behaviors. The challenge: without growth in revenues, we won’t be able to keep pace with the unavoidable growth in expenses. Furthermore, reduced sales would mean reduced positive impacts like purchases from Vermont vendors, and high quality jobs in our community.

The Coop staff is responding in a number of ways. For starters, we have a renewed focus on customer service, the foundation for any retail business. We began by overhauling our service program, and updating policies, procedures and expectations. In a two-part training provided to all employees last spring, we re-prioritized customer service and emphasized that employees are fully empowered to use their best judgment to satisfy customers. We continue the work by providing more detailed expectations of service excellence, and by refining our monitoring and measurement systems.

The other key strategy for responding to our competitive environment is in the area of price and promotion. In a variety of ways customers let us know that they find Coop prices to be too high. In our Annual Shopper Survey for example, price is consistently the most significant concern. It makes sense: one of the outcomes of natural and local foods being more widely available is that customers expect more discounts and better value from the stores where they choose to shop. We took this opportunity to review and update The Coop’s “Ways to Save.” These include:

Co+op Deals are our widest selection of specials, featuring hundreds of nationally branded items on sale throughout the store. Sales change every two weeks and are available to all customers.

Sales & Deals are special deals on over 20 items available to everyone during the second half of each month. The full color flyer is emailed to Members and is inserted into various publications around town.

The Fresh Flyer has weekly deals for everyone with 25-50% savings on produce and other fresh foods.

Member•Owner Specials are a selection of monthly sales on mostly local items just for Members.

The Member•Owner eCoupon changes every two weeks. Sign up to receive the coupon by email or check our website.

Co+op Basics is our newest program designed to provide everyday low pricing on a selection of staples for everyone. Products are primarily in the Grocery and Bulk Departments, and feature a selection of non-GMO, organic and eco-friendly products at affordable prices. Look for the purple Coop Basics sign.

To be sure, prices and promotion are not the ultimate point of our cooperative. Our values — health, sustainability, and cooperation — come first. They need to permeate everything we do, operationally and otherwise. But to make a difference, we need to evolve with the times and succeed as a business. Right now that means in part offering our customers good value to go along with our great cooperative values.

Value, Values and the Business of Cooperation

FDA supports GMO In November, the Food and Drug Administration issued two rulings that favor genetic engineering of food. AquAdvantage salmon were found to be safe to eat while posing no threat to wild salmon, clearing the way for commercial production even though several large retailers have stated they will not sell the product. At the same time, the agency issued new rules stating that approved GE foods are safe to eat and the agency will not require special GE labeling. Meanwhile Vermont’s labeling law is set to go into effect July 1st, pending threats from food industry lawsuits in federal courts and potential preemptive federal legislation.

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2016 CouncilPRESIDENT

Alex Brown(2013-15, 2016-17)tel: 802.223.0430 [email protected]

VICE PRESIDENT

Martha Wales (2012-13, 2014-16)tel: 802.223.4675 [email protected]

TREASURER

Scott Hess(2011, 2012, 2013-15, 2016-18)tel: 802.223.9924 [email protected]

SECRETARY

Rita Ricketson(2003-06, 2012-14, 2015-17) tel: [email protected]

Michael Clasen(2011-13, 2014-16)tel: 802.229.5917 [email protected]

Carl Etnier(2016-18)tel: [email protected]

Steven Farnham(2015-17)tel: [email protected]

Tyler Strange(2016)tel: 802.223.0906 [email protected]

Marci Young(2016-18)tel: [email protected]

GENERAL MANAGER

Kari Bradleytel: 802.223.8000 x219 [email protected]

STAFF REPRESENTATIVE

Michal Duffytel: [email protected]

General [email protected]

Coop Council meetings are usually held the first Monday of each month at 5:30pm in The Coop’s Community Room and are open to all Member-Owners. The meeting agenda can be found on our website.

From the Councilby Martha Wales

The Coop’s Annual Meeting was held on Sunday, November 15th, and it was, as usual, interesting and informative. Full disclosure here: I was home sick and could not attend the meeting, but after many calls and reports from attendees, I was cleared to write a summary. I heard the food was great, and everyone enjoyed the hour before the meeting, eating and catching up with neighbors and friends. At noon, the business portion of the meeting began, with a welcome from Council member and meeting facilitator Michael Clasen.

Next, our Treasurer Scott Hess and General Manager Kari Bradley gave a report on the state of our Coop and food co-ops in general, which is something we get every month at our Council meetings and one of the most interesting parts of being a member of the Council. They began by noting that sales growth is trending downward. Kari also talked about the abundant availability of organic produce here in central Vermont, whether it come from the farmers market, Walmart or other supermarkets. These sources have cut into The Coop’s organic produce sales, and he is watching the trend closely. During the Q&A, Kari talked about The Coop’s activities in the community and with other co-ops. He addressed suggestions regarding transportation from senior housing and The Coop’s carbon footprint.

Then came the challenging part of the meeting —asking the Member-Owners to consider modifying the voting procedure for changes to The Coop Bylaws. The Council proposed having a 30-day period of voting, rather than voting only at the Annual Meeting to amend our Bylaws. Alex Brown, the President of the Council, took some time to talk about the proposal, and gave an overview of the Council’s decisions and process in bringing the proposal to the Members. The Bylaw change was

outlined in detail in the packet sent out to Members before the meeting, but during the comment section of the meeting, and personally talking to Members after the meeting, many people were not clear on the proposal. Our community had also been alerted to the perceived downside of the change in many different ways in the days before the meeting: by opinion pieces in local papers, information sheets at The Coop, word of mouth, and a pamphlet handed out at the meeting. After hearing Members’ comments, a hand vote was taken, and the proposal was soundly defeated.

The results of the Council elections found incumbents Alex Brown and Scott Hess returning to the Council, and new members Carl Etnier, Tyler Strange, and Marci Young joining the Council. We are sorry to see Sylvia Fagin, Carter Klenk-Morse, and Nancy Peck leaving us, and thank them for the time, energy, and passion they put into their time on the Council.

My favorite part of the meeting came next, the announcement of the grants given out by the Hunger Mountain Cooperative Community Fund (see below). I always feel so proud that our Coop is helping the community in this way.

And last but not least, the raffles. I always want to win the gift card to The Coop, but we have so many wonderful products and services available – many of them local – that it would be a pleasure to win any of the prizes.

If you were at the meeting, I hope you enjoyed the chance to gather with our wonderful cooperative community. If you weren’t at the meeting like me, you missed good food, good information, and the always-interesting democratic process of a cooperative in action. See you next year!

Recapping the 2015 Annual Meeting

Each year our Hunger Mountain Cooperative Community Fund (HMCCF) awards grants to local nonprofits, busi-nesses, and cooperatives to support projects aligned with our Mission. This year we are proud to distribute a record $10,000 to nine different local organizations to help fund the following initiatives:

HMCCF Announcement

Christ Church Full Ladle Soup Kitchen: new refrigeratorSalvation Farms: website development to coordinate and promote crop gleaningUnitarian Church Montpelier Community Lunch: new freezerVermont Foodbank: food for the Barre School Food Pantry To Go program

Jupiter Farm: new Action Track ChairTwin Valley Senior Center: reusable trays for Meals on Wheels program Montpelier Senior Activity Center: transportation to and from their FEAST programAnother Way: daily healthy snack programSobremesa: fermentation room and walk-in cooler

Thank you to all of our applicants and to everyone who has supported our Hunger Mountain Cooperative Community Fund with a donation.

cultivating community

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From the Farm to the Table

from left to right: Karlyn, Nessa, Nancy, Bettina

Karlyn Proulx What is your job title? Prepared Foods Assistant Manager

How long have you worked at The Coop? I started in the Deli when it first opened in 1996 and then worked in the Front End until September 2003 when my first child was born. I returned in 2012.

What do you love most about your job and The Coop? I love Chef Doug. I appreciate the opportunity to be part of this cooperative organization as a Member and employee, and to work with a dynamic team in Prepared Foods.

Nessa RabinWhat is your job title? Pastry Coordinator

How long have you worked at The Coop? I’ve been working at The Coop for 4+ years.

What do you love most about your job and The Coop? I love most, Chef Doug. Second to the most, Patchwork Farm polenta bread and Green Mountain Twisters pretzels.

Nancy McShaneWhat is your job title? Deli Supervisor

How long have you worked at The Coop? 16+ years.

What do you love most about your job and The Coop? I love Chef Doug and being able to create great food that makes customers happy.

Bettina DesrochersWhat is your job title? Hot Bar Chef

How long have you worked at The Coop? I’ve been working here for five years.

What do you love most about your job and The Coop? What I love about the Kitchen? Doug. I love what this kitchen did for me when I was sick - they held space for me, let me try, let me fail, and let me succeed. I love the Kitchen because we are a family and we all pull together - once again, it’s the team. I love the team atmosphere.

Prepared Foods and Love at The Coopby Chef Doug Barg, Prepared Foods Manager

Prepared Foods is the perfect department to talk about during this holiday season.

I say that because this is a time of year when we are all exceptionally open to the possibility of kindness, of hope, of loving, and of being loved. Being cared for and understood is a powerful thing. One of the most universal ways to demonstrate love is in the cooking of a meal. How cozy are those memories of the sounds and smells of your favorite meal being prepared? The scent of fresh baking, and the sight of something delicious being placed in front of you. It is such a pure form of love.

I used to tell my culinary students that there is always someone else selling a burger, steak, or other food product thought of as a widget. The difference we can make is changing our customer’s experience from commercial to emotive. Those that are successful in the service industry actually experience joy in helping people feel this way. It feeds their own hearts to care for others, and the service is its own reward.

Someone asked me the other day, “Hey Doug, that meatloaf was delicious…what’s the secret ingredient?” Without missing a beat, I told her, “love.” It is the same thing my son would tell people at our annual March of Dimes cooking fundraiser years ago. While I was making and serving cassoulet, he would tell the guests all the ingredients and cap it off with “…and the most important ingredient: lots and lots of love!” It was true then, it is true now.

Over the last two years, since joining Hunger Mountain Coop, the Prepared Foods Department has increased our sales by nearly 100%. Given that nearly all of our products are organic, local, or both; that means a lot more support is going to organic and local farmers and producers to supply all this good food we cook. Coop customers and suppliers, in addition to the business itself, have all benefited from this increase in good, happy, healthy, simply prepared local food.

The difference is LOVE. We have a department that is filled with people who love what they do and where they do it – and it shows. We love the ingredients we get to use, the impact we are making, the joy our customers experience. We are serious about what we do, but that doesn’t exclude kindness and laughter.

I have worked in many organizations, from the Ritz-Carlton Hotel Company to New England Culinary Institute, and I can tell you without question that this is the most amazing opportunity I have ever had. Sometimes it still seems unreal, all the things that led me here. It is a privilege to be able to serve this community in this specific way in this particular place.

I invite you to share with me what you would like to see from our Prepared Foods Department. What would make you feel cared for, understood, loved? Please. It’s what we do. Simply put: I LOVE this Coop, my team, our customers, our farmers, all of it. How can that not show in what we do?

Kitchen Staff Spotlight

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From the Buyers

Fat Toad Farm is a family-run business in Brookfield, Vermont, that specializes in the production of goat’s milk caramel sauce, based on the traditional Mexican confection known as cajeta. It is run by husband and wife team Steve Reid and Judith Irving, and their daughter Calley Hastings. The family has spent the last eight years perfecting the art of goat’s milk caramel making, focusing on traditional cooking methods and using a small number of fresh, simple, all-natural ingredients.

In 2015, Fat Toad Farm received the sofi Award’s Gold for Outstanding Product Line. Their Goat’s Milk Caramel Sauces come in eight mouthwatering flavors: Original, Salted Bourbon, Cold Brew Coffee, Spicy Dark Chocolate, Vanilla Bean, Vermont

Maple, Cinnamon, and our Limited Edition Irish Whiskey Cream which is only available during the holiday season.

For the first eight years, Fat Toad Farm sourced all of their milk from their own herd of Alpine dairy goats. At the end of 2015, an amazing opportunity arose when they formed a partnership with Vermont Creamery, which allows them to source a year-round supply of fresh, local goat’s milk. Their beautiful and mischievous herd of 75 goats moved eight miles down the road to Ayers Brook Goat Dairy, a first-of-its-kind model goat dairy in the United States run by Vermont Creamery. Not only will their goats be supplying milk for both their goat’s milk caramel sauces and Vermont Creamery’s award-winning artisanal cheeses, they will be a part of the growth and improvement of the Vermont goat dairy industry.

Rest assured, you can still find them down their beautiful, winding, sometimes muddy,

sometimes snowy, sometimes really muddy, dirt road carving through the hills of Central Vermont, producing the traditional goat’s milk caramel they always have.

For more information about Fat Toad Farm, please visit www.fattoadfarm.com.

February Featured Vendor

Fat Toad Farmby Christine Porcaro, Fat Toad Farm

A Visit to Aura Cacia by Laura Furber, Wellness Manager

I recently had the pleasure of touring Aura Cacia in Cedar Rapids, Iowa. I was joined on the tour by 40 other Wellness Managers and Buyers from food cooperatives in the US and Canada.

Aura Cacia supplies Hunger Mountain Coop with a wide range of essential oils, which are used for health and well-being. All essential oils are volatile oils – a property that allows us to smell them. As they evaporate, their scents waft into our nostrils. Tiny amounts of essential oil are then absorbed into the bloodstream. The oils are typically 75-100 times stronger than dried herbs. Essential

oils can be inhaled using a diffuser, applied topically through creams, lotions, and massage oils, and used in home care products for cleaning.

One of my favorite essential oils is lavender, because of its calming and relaxing properties. During the tour I was able to see a production run of the Relaxing Lavender Bath Blend. The mixture was formulated in a huge tub in a mixing room. The mixture was then packaged into packets on the production floor. The entire building had the wonderful aroma of fresh lavender. I learned that lavender oil is distilled at the farm and arrives at Aura Cacia in 55 gallon drums. From one drum they are able to fill 13,500 bottles (½-ounce size) of essential oil. Lavender is their top seller (ours, too!) and they bottle roughly 50,000 bottles per production run.

Aura Cacia is part of Frontier Natural Products Co-op – a cooperative with a mission to provide the highest quality organic and natural products, while supporting and promoting social and environmental responsibility. Frontier is owned by its wholesale customers; Hunger Mountain Coop is a member! A highlight for me was learning about their social giving program. Aura Cacia started the Well Earth Program to support their growers around the world. We learned about one example in Madagascar in the ylang ylang flower groves. The farm workers were having trouble getting their children to school because of the distance. Aura Cacia asked what they could do to help and the growers suggested building a school that was closer. So Aura Cacia built a school right on the farm. This is an example of how they support the social well-being of their growers.

If you visited our Food and Wellness Expo in November, you may have noticed Aura Cacia’s generosity to The Coop. They donated 72 bottles of essential oils, and 500 amber glass jars so that all the folks who stopped by our Wellness table were able to make their own spritzers. Please feel free to visit the Wellness Department for a tour of our essential oils, and to ask any questions.

Thank you to all of our vendors and Coop community

for another successful and yummy Food and Wellness Expo.

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For Member-Ownersby Krystal Fuller, Member-Owner Services Coordinator

Coop Member•Owners can take advantage of a variety of discounts at area businesses, like the Community Link businesses listed below. See the full list at www.hungermountain.coop

OPEN Community AcupunctureAffordable-Accessible-Effective $20 treatments for all ($10 first visit fee). Member of the national coop, People Organization of Community Acupuncture (pocacoop.com).

65 S Main Street #2, Waterbury 552-8187 M&W 10am-2pm, Tu&Th 2pm-7pm, F 11am-5pm, Sa 9am-12:30pm [email protected] opencommunityacupuncture.com $5 discount on all visits

Community Links

Tell us what you think and you could win a $100 to The Coop!

Take our quick (5-7 minute) Shopper Survey and be entered to win a $100 gift card to The Coop! It’s your chance to help us create a better shopping experience for our customers and Member-Owners. Surveys will be available in-store and online. Look for our Annual Shopper Survey in early February. Questions? Please contact Member-Owner Services at 223-8000x202 or [email protected].

Member•Owner Appreciation Day

Our next Member-Owner Appreciation Day will be Thursday, February 11th! Member-Owners will receive 5% off their purchases, plus the chance to enter some great raffles, receive free samples, chair massages and more!

Thank you for attending our fun-filled weekend!We held our 22nd Annual Food and Wellness Expo and Annual Meeting on the weekend of November 14th and 15th. Both events were a huge success!

Over 2,000 members of the community attended our 22nd Annual Food and Wellness Expo. Many were able to speak to wellness practitioners and our non-profit community partners, as well as sample different products from Coop food vendors. Kids were able to paint their own pumpkins and make sculptures out of soap scraps donated by Vermont Soap Company.

240+ Member-Owners attend this year’s Annual Meeting! Our Member-Owners enjoyed a delicious brunch prepared by The Coop’s Deli and listened to music by Patti Casey. Thank you to everyone who actively participated in the Bylaw discussion and vote. We also had lots of great raffle prizes, congratulations to all of our winners!

Thank you to all of our volunteers who helped out at both of these events. Another big thank you to all of our vendors, Coop Community Links, and nonprofits who attended the Expo and shared their knowledge and products with our wonderful community, and to all of the vendors that supplied us with samples and raffles for these events. Many thanks to Capitol Grounds for all of the wonderful coffee they donated for the Annual Meeting, and also to Red Hen Bakery, Peter Turmelle Honey, Vermont Artisan Meats, and Woods Edge Pesto for attending our Annual Meeting and sharing your products and information with our Member-Owners. Last but not least, thank you to all of our staff who helped make these events such a great success!

Member•Owner Spotlight

Lisa Masé

I have been a Member-Owner for nine years.

The Coop is a community. I have friendships with staff and discuss food with other customers. I appreciate the integrity of the Deli food, and their attention to preparing whole foods and offering foods without refined sugar.

As a food and medicine educator, I believe in growing local food systems. After working at The Coop and learning about its efforts to support local producers, I wanted to be part of a community that focuses on re-localizing food.

I do most of my shopping in the Produce and Bulk Departments. I believe in eating a seasonal diet comprised of whole foods that are as close to the source as possible. Since spices are such a crucial component in using food as preventive care, I appreciate the wide array of bulk spices and the seasonally available fresh turmeric and curry leaf.

How many years have you been a Member-Owner?

Any other thoughts you would like to share with our Member-Owners and community?

What is your favorite product at The CooP?

Thank you! Feel free to ask me questions about foods and their health benefits when you see me at The Coop.

What is the one thing that you love about The Coop?

Why did you join The Coop?

Newly joined Member-Owners for October/November= 121

As of November 30th, we are 7,613 and going strong!

River Rock SchoolRiver Rock School is a state-recognized, progressive, independent day school for children ages 5-14. We offer hand-crafted education in a multi-aged setting. River Rock is a member of the Center for Arts and Learning.

46 Barre Street, Montpelier 223-4700 M-F 8am-4:30pm [email protected] riverrockschool.orgUpon application and acceptance of enrollment, 50% off enrollment fee

AvatarJill Davies, Licensed Avatar Master. Avatar is a nine-day personal development course that teaches you the skills to live a happier, more fulfilling life. Explore it today.

Woodstock 209-919-6393 457-7118 by appointment [email protected] beforeandafteravatar.comFree Avatar info hour

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Workshops and Upcoming EventsWorkshops are FREE or DISCOUNTED for Member-Owners and held at Hunger Mountain Coop unless otherwise indicated. Please sign up on the Member-Owner Bulletin Board, call 223.8000 x202, or email [email protected] to preregister. Visit our Workshops and Events Calendar at www.hungermountain.coop for complete workshop details.

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Friday, January 1st

New Year’s Day – Store Closed

Monday, January 4th 5:30pmCouncil Meeting – You’re Invited!

Tuesday, January 5th 6pmEssential Oils and Emotions with Tiffany Buongiorne, Wellness Advocate. Learn how to balance and brighten your mood, let go of burdens, find encouragement, or inspire yourself to dream with passion again. $5 Member-Owners/$7 Non-Members

Wednesday, January 6th 6pmEssential Oils for Supporting a Healthy Metabolism with Tiffany Buongiorne, Wellness Advocate. New year and new you! Come learn how to use essential oils for supporting your physical and emotional health. FREE!

Thursday, January 7th 6pmEssential Oil Therapy 101 with Lauren Andrews RN, founder of AroMed Aromatherapy. Lauren will teach you aromatherapy basics including active exploration of eight commonly used organic essential plant oils, essential oil extraction methods, and appropriate and safe essential oil blending strategies. FREE!

Sunday, January 10th 1pmWinter Wildlife Tracking 101 with John Jose, biologist. An introduction to winter wildlife tracking, using sand-filled trays and plaster casts of animal tracks. Conditions permitting, there will be an optional short hike to search for animal tracks nearby. $8 Member-Owners/$10 Non-Members

Tuesday, January 12th 6:30pmFermented Veggies 101 with John Jose. Learn the basics of lacto-fermentation of vegetables. We’ll start some delicious ginger-blueberry sauerkraut and everyone will take home a sample to ferment. $10 Member-Owners/$12 Non-Members

Wednesday, January 13th - Wednesday, February 17th 5:30pmEating Well On A Budget For Families Workshop Series with Frances Fleming, from UVM Extension. This workshop will be held in the cafeteria at Central Vermont Medical Center. Fran will cover the following topics in this six-workshop series: saving money, smart shopping, reducing waste of food, serving sizes and food safety, healthy eating, exercise, routines, picky eaters, and much more. All attendees will receive an insulated bag, meat thermometer, knives, cookbook, and measuring cups, and must attend five out of the six workshops in this series. FREE!

Monday, January 18th 6:30pmIntroduction to Tai Chi with Ellie Hayes, Tai Chi instructor. In this workshop you will receive an overview of the origins of Tai Chi and the lineage styles, learn some practical exercises to experience the essence of Tai Chi and learn about the teachers and classes available in Montpelier. FREE!

Tuesday, January 19th 6pmThe Onion River Exchange Time Bank with Heather Kralik, Onion River Exchange Outreach Coordinator. Join Heather and a panel of Time Banking members as they share their many stories of exchanges, relay what it is like to be a member and answer any questions you may have. FREE!

Thursday, January 21st 6pmElemental Magick Series – Air with Fearn Lickfield, codirector of the Green Mt School of Druidry, Geomancer. Learn to breathe with the trees, repair the climate, find your wings, speak from your heart, sing, pray, and make herbal incense! $7 Member-Owners/$10 Non-Members

Saturday, January 23rd 1pmHow You Can Benefit From Solar- Even If You Don’t Own a Home! with Joel Rhodes from SunCommon. Joel will answer all of your questions about how solar works in Vermont, what makes a good solar site, and how federal and utility incentives and SunCommon’s innovative community solar and financing programs, have finally brought solar within reach of the general population. FREE!

Monday, January 25th 5:30pmFoot Reflexology with Alicia Feltus, Foot Reflexologist. Participants will learn basic reflexology techniques, reflex points on the feet, benefits and self-care to promote health and well-being. $8 Member-Owners/$10 Non-Members

Thursday, January 28th 6pmElemental Magick Series – Fire with Fearn Lickfield, codirector of the Green Mt School of Druidry, Geomancer. Meet your Dragon, find your power, protection and boundaries, light Brighid’s Flame, kindle your passions, become a creator! $7 Member-Owners/$10 Non-Members

Friday, January 29th 5:30pmIntentional Ecology: Using Permaculture Principles in the Yard, Homestead and Farm Landscape with Aaron Guman from Walking Onion LLC. We will look at a range of permaculture principles from different thinkers and discuss examples of the practical application of each. This talk will be both complex and accessible, whether you’ve taken my other classes or not. FREE!

Monday, February 1st 5:30pmCouncil Meeting – You’re Invited!

Tuesday, February 2nd 5:30pmGuided Partner Thai Bodywork with Lori Flower of Karmic Connection. See Thursday, January 14th for details.

Wednesday, February 3rd 6pmNew Member-Owner Reception Join us for a New Member-Owner Welcome Reception! Enjoy light refreshments and free samples. Space is limited so please preregister. FREE!

Friday, February 5th 6:30pmFermented Veggies 101 with John Jose. See Tuesday, January 12th for details.

Saturday, February 6th 3pmPerfect Valentine Gift with Tiffany Buongiorne, Wellness Advocate. Love is in the air! Treat yourself or your loved ones! Come learn how to make a relaxing body scrub with essential oils! $10 Member-Owners/$12 Non-Members

Sunday, February 7th 1pmWinter Wildlife Tracking 101 with John Jose, Biologist. See Sunday, January 10th for details.

Tuesday, February 9th 6pmEssential Oil Therapy to Boost Your Immune System with Lauren Andrews RN, Clinical Aromatherapist, Founder of AroMed Aromatherapy. Learn aromatherapy basics while actively exploring eight organic, pure, essential oils that support immune system health. Participants will create a personalized nasal inhaler that they can take with them, too! $4 Member-Owners/$5 Non-Members

Thursday, February 11th Member•Owner Appreciation Day! Member-Owners receive 5% off their purchases, plus the chance to enter great raffles, receive free samples, chair massages, and more! FREE!

Thursday, February 16th 5:30pmAlexander Technique Workshop: Preventing Pain and Injury/ Improving Performance in Everyday Life and Work with Katie Back, certified Alexander Technique Teacher. Learn how the Alexander Technique can teach you to how to undo habits of use that could be interfering with your abilities or causing you pain. Please bring a notebook with you. $8 Member-Owners/$10 Non-Members

Thursday, February 18th 6pmElemental Magick Series – Water with Fearn Lickfield, codirector of the Green Mt School of Druidry, Geomancer. Meet the Serpent, dive deep into the underworld, release and let go, healing the waters, flower essences, moon magic. $7 Member-Owners/$10 Non-Members

Friday, February 19th 6pmIndoor Garden Workshop: Salad Greens with Peter Burke. Learn how to garden indoors with Peter. This workshop will focus on growing a steady supply of fresh greens with only a cupboard and a windowsill. Grow greens that are both good for fresh salads and to cook in a stir-fry! $10 Member-Owners/$12 Non-Members

Monday, February 22nd 5:30pmLyme Magnetic Protocol with Alicia Feltus, Clinical Nutritionist and Health Coach. Learn about Biomagnetic Pairs: pairs of magnets placed on the body to neutralize pH, creating an environment where pathogens can’t thrive. Come learn about Lyme Magnetic Protocol, see if it might benefit you! FREE!

Thursday, February 25th 6pmElemental Magick Series – Earth with Fearn Lickfield, codirector of the Green Mt School of Druidry, Geomancer. Root work, journey to the heart of Gaia, meet the gnomes, and work with sacred soil, bones, stones and marrow. $7 Member-Owners/$10 Non-Members

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Newly joined Member-Owners for October/November= 121

As of November 30th, we are 7,613 and going strong!

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Staff Profiles

Stephanie MeratWhat is your current position? I am a Kitchen Supervisor, occasionally working in the Deli.

How long have you worked at The Coop? Over two years

What do you like most about your job? The ability to participate in the creation of menus and the chance to work with wonderful, talented people.

What are your favorite products? Local cheese selection, organic wines, Bulk herbs and spices.

What is an interesting fact that people may not know about you? I make “Old World” perfumes and tonic waters using some recipes that date back to the Middle Ages. It is a lot of fun and is a bit like cooking.

John AllinWhat is your current position? Produce and Grocery substitute

How long have you worked at The Coop? April 2015

What do you like most about your job? Customer service and working with a terrific group of people.

What are your favorite products? Local organic produce, vegan muffins, and Plantlife sandalwood soap.

What is an interesting fact that people may not know about you? I’m a practitioner of Kriya and Raja yoga. I also have a 5lb Chihuahua.

We Love These Products!

• Angel’s Salsa hot – it’s good with almost everything from eggs to coleslaw, to watermelon!

• Coop-made garlic dill pickles!

• My favorite products are the Suki face bar, foaming cleanser, and facial oil. Suki products are clean (score very well – low on Environmental Working Group’s SkinDeep database), smell fresh and not too strongly, and feature recyclable packaging. These products are especially good to take care of your skin during the harsh cold weather.

• Bon Temps Gourmet’s mixed spiced nuts, in Bulk. They are so delicious! They have the perfect blend of spices so you get an even blend of sweet, savory, salty, and spicy! My absolute favorite product!

• Turmeric Kombucha!

• Ginger Jack is my favorite product. Not only is it delicious but it is a great immune booster as well. So yummy!

• Butterworks’ organic heavy cream because I make fresh delicious butter from it and Von Trapp Mt. Alice cheese because it has a wonderful flavor. It’s local, organic, and has fewer than five ingredients.

• The whole Coop is my favorite. If I had to pick one product I buy a lot it would be the Kim-Chi from Flack Family Farm. I love the fermented food and knowing it is good for your body. I have started making my own at home.

• I love Cyrus Pringle bread by Red Hen Bakery. It is wonderful for sandwiches, especially a Southwest Turkey sandwich made in our Deli.

• I love Garuka Bars! Local, yummy, and filling.

• How do I choose? Nutiva unrefined virgin coconut oil. Great company – environmentally/community-conscious. Great health benefits. Numerous uses. Great quality.

Suggestions for food choices to help prevent chronic inflammation include:

• Maintain a healthy weight; too many calories equal too many pounds.• Eat more fruits and vegetables; 3-4 servings of each daily; eat lots of colors.• Eat whole grains—brown rice, oatmeal, barley.• Reduce sugary drinks; drink more water.• Try more beans and lentils; good sources of protein in soups and salads. • Eat more fish rich in omega-3s.• Choose healthy fats—olive and canola oils, nuts, flaxseed.

Bon Temps Gourmet mixed spiced nuts

Von Trapp Mt. Alice cheese

Nutrition & Inflammation, continued from page 1

Suki beauty products

Coop-made garlic dill pickles

Love is in the air this time of year and we can’t help but reflect fondly on the products here at The Coop that we simply couldn’t live without. We’ve compiled a list of some staff favorites!