1. home and garden

The Full
Full Scoop
Scoop
The
Your Member-Owner Newsletter
July/August 2015
July Featured Vendor
Picnic Tips and Tricks
von Trapp Flowers
submitted by Hunger Mountain Coop
Facebook Fans
by Emily von Trapp, Owner, von Trapp Flowers
We asked our Facebook Fans for their favorite
picnic tips and here’s what they came up with!
Growing up surrounded by beautiful gardens, I
have always appreciated the magic of flowers.
I have been creating and selling unique, locally
grown, fresh cut flower bouquets for over twentyfive years. I first began harvesting flowers from
my parents’ gardens to arrange bouquets when I
was twelve. Back then I sold to the local farmers
market and grocery store. Five years later, I loaded
the back of my vehicle with a selection of sample
bouquets and drove to the parking lot of Hunger
Mountain Coop – marking the beginning of a
wonderful relationship! My locally grown flowers,
original foliage and unique accents originate in the
flower fields and greenhouses at the von Trapp
Greenhouse in Waitsfield, Vermont, where I am a
second-generation flower farmer.
I take pride in the variety and quality of the
flowers I grow, starting with the highest quality
bulbs, perennials and annual seeds. All of my
flowers are ecologically grown using organic
fertilizers, compost and natural soils, without the
use of pesticides, herbicides or fungicides.
My seasonal flowers are available at The Coop and
Mehuron’s Market in Waitsfield from June through
November, and again from January through April.
Each spring I start annuals from seed, which get
transplanted in June. My annual crop, including
sunflowers, zinnias, and snapdragons, is harvested
until the first hard frost which, in Vermont, can
be anytime between the beginning of September
until the beginning of November. I also specialize
in growing tulips and oriental lilies. Each fall I plant
twenty thousand tulip bulbs, including unique
fringed and parrot varieties. The tulips start out
in our root cellar and are then transferred to our
greenhouse. Tulip bouquets are also available at
City Market in Burlington from January through
April. Each spring I start a multiple series planting
of several thousand fragrant oriental lilies,
harvested from June through November. Finally, I
grow many types of perennial cut flowers to use
in my bouquets including peonies, irises, baptisia
and hydrangea.
Harvested cut flowers, are artfully arranged
and usually delivered to market on the same
Mason jars are the best picnic companions. You
can make salads and parfait deserts ahead. You
can also fill them full of ice to keep your picnic
cold, and drink the water as they melt. For
our picnics we love pasta salad with peppers,
cheese, ham, cucumbers and ranch dressing;
and lots of fruit because it has its own wrapper.
– Missy Wild
Always have a blanket in the car for impromptu
picnics in the summer!
– Sarah Chap
Repurpose glass jars to hold utensils and
condiments to get outdoors and back inside
more easily.
– Jennifer Garson Loughran
day, to ensure that customers get the freshest
product. Likewise, deliveries are made regularly to
ensure that our flowers displayed in markets are
always fresh.
Tobi and Sally von Trapp of the von Trapp
Greenhouse provide the lovely potted cyclamen
that are available at The Coop from October
through December, as well as the potted bulbs:
mini-daffodils, tulips, hyacinths and clivia that
are delivered in the late winter and early spring
months.
von Trapp Flowers also provides custom
floral design for weddings and other special
events. Drawing on my knowledge of the local
environment and its many resources, my creative
vision blends natural colors, tones, textures,
forms, and aromas.
Hunger Mountain Coop and their fabulous
Produce Department and loyal patrons have
been supporting von Trapp Flowers for over
twenty years. Thanks for helping us grow! To
learn more about von Trapp Flowers visit
www.vontrappflowers.com or find von Trapp
Flowers on Facebook.
Save the Date
The next Member•Owner Appreciation
Day will be an end of summer party
on Sunday, August 30th!
One of the tricks I use is I take a muffin pan, and
put my condiments into it directly – condiments
such as mustard, mayonnaise, etc. I cover it
up with Saran Wrap, put it into the freezer,
then take it out just before I want to use it and
defrost while waiting for other food to cook!
– Judy Wright
Love picnics! And with three boys, we never
leave home without food! There is always a
blanket in my car ready and waiting.
– Elizabeth Thomas Guilfoyle
Always bring reusable plastic wine glasses on
your picnic.
– Aimee Pope
I love picnics. When my kids were little I made a
great beach/ picnic blanket out of some of the
fabric from old clothing. When we laid it out
the children loved to play a game of “I spy” and
remembering what the squares came from.
– Lisa Torres
I pack my very old split wood picnic basket every
spring, and keep it in the car until late summer,
along with an empty cooler, always ready for
a picnic.
– Barbara Lynn
I premix my Margaritas (Cointreau, tequila and
lime juice) in mason jars – just add ice, shake,
and there you have – it picnic cocktails!
– Piper Perez
 From the General Manager
by Kari Bradley
Mission
Hunger 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 Scoop
is 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.
Survey Says, Part Two
In the last issue, I reported the results of The Coop’s
2015 Shopper Satisfaction Survey and discussed some of
the implications for our business planning. This month I
will share results from our Employee Satisfaction Survey
to provide you with more information about aspects of
the workplace your Coop provides.
Each year since 2010, The Coop has conducted a survey
to gauge employee perceptions and satisfaction, and
identify areas of focus for our business planning. We
use a combination of quantitative and open-ended
comment questions. Staff and managers fill out identical
surveys but the results are tallied separately. The total
number of surveys returned this year was 69, which is
roughly 40% of employees. All rating questions were
“indicate the degree to which I agree” type, with 1 being
“strongly disagree” and 5 being “strongly agree.”
The overall results were quite similar to the 2014 survey.
Total scores were slightly up from last year, more so for
the management team. The highest scores came in the
areas of the employee understanding of The Coop’s
Mission and The Coop having a positive role in the
community. We saw nice improvements in perceptions
of training and the encouragement of high work
standards. Consistent with past surveys, employees
gave relatively high marks for fair compensation (4.02
average from staff/4.62 from managers) and flexibility to
balance work with personal lives (4.04/4.54).
Of the 56 total questions, six received a “failing
grade,” defined as an average of 3.25 or less, with
the exception of 3.75 for questions dealing with
harassment or discrimination. From these low scores, it
remains clear that internal communication and conflict
resolution remain primary cultural challenges for Coop
employees. For example, “As a group, the Coop’s staff
uses open and honest communication to talk directly
with one another” received the lowest average rating
with 2.94 for staff and 3.17 from managers. Many
of the comments highlighted communication and
conflict between union leaders and managers as being
particularly troublesome.
The implications for our business are fairly clear. To
improve employee satisfaction, we will need to address
communication and conflict resolution. Our “Go Direct”
program, which calls for us to address issues openly,
respectfully and promptly is designed to help – but we
will need more time and practice.
Despite our efforts to offer more trainings and
professional development, there appear to be too few
perceived opportunities for growth among staff. This
is likely related to our low rate of employee turnover
especially at the higher pay grades. If positions are
not coming available due to turnover or growth of The
Coop, a key challenge is to offer meaningful professional
development in other ways besides promotions.
The Coop exists to meet the needs of our many
stakeholders: Member-Owners, vendors and employees
included. We have much to offer employees: dynamic
work for fair compensation, and a meaningful Mission
serving a great community. As we plan for Fiscal Year
2016 and bargain for a renewal of our labor contract, it
is my hope and expectation that The Coop will continue
to make improvements as a workplace and be an
employer that owners and employees are proud of.
Store Hours
8am 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!
News Bites
2015 VT Legislature Summary
COOL To Be Repealed?
The legislature did not take action this year on most
of the issues it considered related to food and The
Coop. The budget bill includes a new sales tax on soft
drinks and other beverages made up of less than 51%
juice, scheduled to go into effect July 1st. Other bills
that may be reconsidered next session address fees
for disposable shopping bags, mandatory paid sick
leave and a ban on personal care products containing
plastic microbeads.
The World Trade Organization rejected a final appeal
by the US government of an earlier ruling that
prohibited country of origin labeling (COOL) of meat
sold in the US. Since 2009, such labeling has been
required for all meat sold at retail in the US. Now
Congress will have to weigh in to avoid retaliation,
such as extra tariffs, from Canada and Mexico.
- Associated Press
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 From the Council
by Martha Wales
2015 Council
PRESIDENT
Alex Brown
(2013-15)
tel: 802.223.0430
[email protected]
VICE PRESIDENT
Martha Wales
Why Do We Shop Where We Shop?
Why do we shop where we shop? Large grocery chains
are beginning to sell natural and organic food and
products similar to those in our Coop, and The Coop’s
sales growth has slowed. We’re selling more each year,
but the revenue line on our graph is now much flatter.
We want you to know about this and think about your
part in the change.
Because many food cooperatives around the country
are seeing flat growth or declines in sales, we’ve
been exchanging ideas. Here are some things we
have learned:
Can other businesses copy what a co-op looks like? You
bet they can, and they are. What sort of feeling do you
get when you come into Hunger Mountain Coop, or any
other co-op you frequent? Many businesses are trying
to replicate that co-op feeling when you walk into their
store, with some down-home signage or emphasis on
organic products.
But these are only copies. A privately-owned or
publicly-traded grocery store that sells some of the
same products still isn’t selling them the same way.
They are not actually cooperatives, following the
business model of community ownership. They want
you to feel good in their store so you will spend money
and they can profit. When you spend money at a co-op
to which you belong, you are making profit for yourself,
and your community.
Have you noticed when you go to the large Shaw’s in
Berlin, how the displays are a bit different in the natural
food section than the rest of the store? It is as if they
are trying to make a little store within a big store. They
are trying to capture what I would call that “friendly
co-op feeling.” But a co-op is a lot more than how the
shelves look.
Co-op profits go to the Member-Owners and the
employees, not to a single owner or corporation. It’s
a profound difference, but we sometimes overlook it.
Handing money over to a cashier might feel the same,
but think about where that money goes next. Is it going
to the corporate headquarters in another state when
you shop at Hunger Mountain Coop? No! Is it going
into one owner’s pocket? No! The money stays here,
working in Central Vermont, supporting all of us.
This is not just some warm, fuzzy feeling we are getting
here at Hunger Mountain Coop. You know what is going
on in our country financially and socially. A cooperative
business, our co-op, is dealing with those issues
every day, and doing an amazing job. And we need to
acknowledge that.
Large retailers that compete for your food dollar hope
that you will believe you’ll save money with them, and
that you’ll care about that above all. It’s true that prices
on some items are lower than what The Coop charges.
But before I grumble too much, I remind myself of why
our prices on some (not all!) items have to be higher. It’s
because we don’t get the deals that large corporations
can get, and we pay our employees much more than
they do. In addition, the food is often of a higher
quality nutritionally, and our Buying Policies support
farmers and producers who care about their employees
and the environment.
So how do we think about a slowing of sales growth for
Hunger Mountain Coop? What is a Member-Owner’s
responsibility here? For me, it means reaffirming my
commitment to support The Coop with my food dollars,
and resisting the idea that a lower price is the only thing
that matters. Being on the Council has made me think
about The Coop’s impact on our community more than
when I was a Member-Owner who shopped twice a
week. I took The Coop for granted. But now, I know how
a cooperative business works, and I know how well our
Coop has done over the years.
As a Member-Owner of The Coop, you need to know
about your store’s financial situation. No, our Coop
is not in trouble, but we have to react to slower sales
and keep our eye on the future, and the future of The
Coop’s Mission.
Co-ops are good for a community. The profits stay in
the community, and no one person is getting rich (in
dollars). Many of us are getting rich in community,
health and well-being. That’s something only a
cooperative can do.
Attention All Drivers: Help The Coop Be a Good Neighbor!
Since moving in two years ago, Vermont State Colleges has been an
excellent neighbor. Help us return the favor, please, by not parking on
their side of the lot before 5pm on weekdays. It’s important that we
appreciate their generosity on evenings and weekends by respecting
their space during business hours. Thank you!
Hunger Mountain Coop diverted 9,700 pounds
of organic waste to compost in March!
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(2012-13, 2014-16)
tel: 802.223.4675
[email protected]
TREASURER
Scott Hess
(2011, 2012, 2013-15)
tel: 802.223.9924
[email protected]
SECRETARY
Rita Ricketson
(2003-06, 2012-14, 2015-17)
tel: 802.223.1544
[email protected]
Michael Clasen
(2011-13, 2014-16)
tel: 802.229.5917
[email protected]
Sylvia Fagin
(2011, 2012-14, 2015-17)
tel: 802.522.9666
[email protected]
Steven Farnham
(2015-17)
tel: 802.917.2581
[email protected]
Carter Klenk-Morse
(2015)
tel: 302.463.9836
[email protected]
Nancy Peck
(2013-15)
tel: 802.485.4475
[email protected]
GENERAL MANAGER
Kari Bradley
tel: 802.223.8000 x219
[email protected]
STAFF REPRESENTATIVE
Cettina Costagliola
tel: 802.223.8000
[email protected]
General Inquiries
[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 Farm To the Table
Pair a Rosé Wine with Your Vermont Cheese
by Tom Bivins, Executive Director, Vermont Cheese Council
Shopping List:
Summer Rosé and
Vermont Cheeses
Rosé Wines
• Fresh Tracks Farm Little Piggy Pink
Vermont – $1399
• North Branch Vineyards Miss Maeve
Vermont – $1499
• Meinklang Pinot Noir Rosé Frizzante
Austria – $1799
• Castelfeder Lagrein Rosato
Italy – $1699
• Crios Malbec Rosé
Argentina – $1299
• Bieler Père et Fils Rosé
France – $999
Vermont Cheeses
• Vermont Creamery Coupole
Despite an undeserved reputation for sweetness
(mostly due to an unhealthy American
obsession with White Zinfandel in the 80s and
90s,) most really great rosés are dry or off-dry
with a hint of berry and mineral, making them
a great match for Vermont cheeses. The grapes
used to make rosé wines range from Grenache
to Malbec to Pinot Noir and Syrah. The grape
juice rests on the skins for a few hours or
overnight to produce the sunset hue of rosé
wine, ranging from salmon pink to the deep
pink of a fully bloomed peony. The wines are
generally fruit forward and are reminiscent
of late spring fruits – such as strawberry or
cherry – and are both tart and refreshing. There
are great French rosés from Tavel, Bandol,
and Cotes de Provence; but the United States
– including Vermont wineries – is also making
lovely rosé wines.
Rosé is a great wine to consume in the spring.
It’s lighter than the big reds we consume
throughout the winter, and is lighter than
the barely there white wines that we find so
refreshing at the peak of summer. It’s also
perfect for some of the great fresh goat milk
cheeses being produced here in Vermont in
the spring. Try it with a classic like the Vermont
Creamery Coupole, or one of the great cheeses
from Lazy Lady Farm like Bonaparte, or serve it
with a simple chèvre lightly flavored with fresh
chopped garden herbs, from Willow Moon Farm
or Hildene. Or try a bit of Twig Farm’s Fuzzy
Wheel for a blast of flavor.
Other cheeses that would work well with a
rosé include cow’s milk cheeses like Jasper
Hill Farms Moses Sleeper or Blythedale Farm’s
Vermont Brie or von Trapp Farmstead’s Mt.
Alice. All of these would pair beautifully with a
locally produced rosé, and point out the earthy,
mineral qualities of both the wine and the
cheese. If you prefer an aged cheese, you can’t
go wrong with Vermont Shepherd Invierno, a
fantastic sheep’s milk cheese; or try with Spring
Brook Farm’s Ashlyn.
4
• Lazy Lady Farm Bonaparte
• Twig Farm Fuzzy Wheel
• Jasper Hill Farm Moses Sleeper
• von Trapp Farmstead Mt. Alice
• Blythedale Farm Vermont Brie
 From the Buyers
August Featured Vendor
Fresh Tracks Farm
by Christina Castegren, Owner, Fresh Tracks Farm
Artichoke Tabouli
A twist on the traditional tabouli, this version is inspired
by the tastes of Northern Africa.
Serves four as a side, two as a main dish.
• 2 cups cooked bulgur wheat, cooled (substitute
quinoa or rice for gluten free option)
• 4 Tbsp olive oil
• juice of one lemon
• 1 bunch parsley (flat or curly), chopped
• 1 bunch basil, chopped
• 1 bunch mint, chopped
• 6 scallions, sliced thin
Fresh Tracks Farm is nestled in the
foothills of Central Vermont, surrounded
by beautiful vineyards, pastures, streams,
and mountains. For twelve years, we’ve
tended to 14 acres of grapevines in an
unpredictable climate by drawing upon
a variety of natural farming principles
that strike a balance between New World
science and Old World tradition. We strive
to implement sustainable practices into
everything we do on the farm, like using
geothermal and solar energy to power
our tasting room, and creating our own
compost to use as fertilizer. Additionally,
we’ve ventured into maple syrup, grape
jam, and red wine vinegar production,
and will continue to search for new
ways to satisfy our curiosity and desire
for innovation.
Most days, our sun-soaked vineyards
feel like a vacation destination, and it
seems unfair to call what we do “work.”
Vermont is splendid in the summertime,
after all, and we’re incredibly fortunate
to be in such a beautiful location. With
that being said, we still face countless
challenges throughout the year. The
frigid winters can kill our vines, and
vineyard maintenance isn’t easy when
it’s ten below zero outside. Spring and
summer months bring torrential rain,
unbearable humidity, and sweltering heat
– sometimes all in the same day! And in
the fall, we have the harvest, which is
the busiest, most tiring time of year, as
anyone who has worked on a farm would
tell you.
• ½ cup artichoke spread (preferably Les Moulins
Mahjoub brand)
Place olive oil and lemon juice in mixing bowl. Add
herbs, scallion and artichoke spread, mix to combine.
Add bulgur. Season to taste.
Allow to sit for an hour before serving.
Eat within three days.
Cucumbers with Kimchi and Chilled Shrimp
A simple satisfying meal, easy preparation, great for
dinner on a hot day.
Serves four as a side, two as a main dish.
• 10 medium shrimp, peeled, deveined and steamed
(substitute steamed firm tofu for vegetarian version)
But those trials and tribulations make our
efforts that much more rewarding. We
truly enjoy the work we do and take great
pride in the results. Most importantly, we
hope that YOU have a chance to enjoy
our wines, too. That’s the best part of
this business, the satisfaction and joy
that comes from creating something
and sharing it with friends, family, and
members of this loving Central Vermont
community. From our family to yours,
thank you! And keep your eyes peeled
next time you visit The Coop. We’ve
released five new wines this summer,
and we hope you love them as much as
we do!
5
• 2 cucumbers, cubed
• ½ cup Kimchi
• 1 Tbsp juice from Kimchi jar
• ½ bunch cilantro, chopped
• ¼ head red leaf lettuce, washed and torn into bite
sized pieces
Combine all ingredients and toss together.
Season to taste. Serve with sriracha sauce.
Recipes courtesy of Elizabeth Jesdale,
Demo Coordinator
Newly joined Member-Owners for
April/May = 78
 For Member-Owners
As of May 31st,
we are 7,650 and going strong!
by Krystal Fuller, Member-Owner Services Coordinator
Community
Links
Emerge with
Amy LePage-Hansen
Therapeutic yoga, wellness and birth
preparation. Offering a holistic approach
to childbirth preparation, postpartum
and beyond. Partner prenatal workshop,
Empowered Childbirth Education Series,
pre/postnatal yoga private sessions
available as well.
153 Elm Street, Montpelier
778-0300
[email protected]
www.emergeyoga.net
$10 off a five-class card for prenatal yoga.
Attention Member-Owners!
Would you like to serve your Coop and help make
a difference in your community while receiving
a 10% discount? Grab a petition and run for The
Coop’s Council! Petitions and Council information
packets will be available at The Coop and online at
www.hungermountain.coop starting on
Monday, August 3rd.
Member-Owner Appreciation Day • Save the Date
The next Member-Owner Appreciation Day will be
Sunday, August 30th! Member-Owners will receive
5% off their purchases; get complimentary chair
massages, and more! There will be activities for kids,
great raffle prizes and samples, a beer tasting and
live music. Everyone is welcome to join us for this
end of the summer celebration.
How to Run for The Coop’s Council
• Are you a Member-Owner in good standing
(up-to-date with your equity payments)? Great!
If not, that is the first thing you’ll need to do.
• Pick up a Council Petition at The Coop or online
at www.hungermountain.coop.
• Gather signatures on your petition and return
it to Member-Owner Services by Sunday,
September 6th. Be sure to include a photograph
and a 200-word statement about why you’d like
to be elected to the Coop Council.
Questions? Please contact Member-Owner
services at 223-8000 x202 or
email [email protected].
breath & bone
Your body-mind apothecary offering
biodynamic Craniosacral therapy for
babies, children, teens, and adults. Heal.
Relax. Nourish. Body. Mind. Spirit.
Why did you join The Coop
and how many years have
you been a Member-Owner?
132 Main Street, Suite 2, Montpelier
272-1681
[email protected]
www.breath-bone.com
Tuesdays 4pm - 9pm
Thursdays 6pm-9pm
Sundays 1pm - 4pm
$10 off first visit
I am a Member-Owner, and a Council
Member. I don’t know when I
“officially” joined The Coop, but in the
1970s when I began getting food from
what would eventually become HMC,
we were buying beans and rice in
bulk, and splitting the 50 pound sacks
up in someone’s house.
Wholearth Wisdom
What is the one thing that
you love about The Coop?
Relaxing the body, centering the mind,
and awakening the spirit through the use
of Craniosacral, Qigong, EFT, Reflexology,
and Theta Healing techniques. Shift your
energies to resonate more peacefully.
P.O. Box 1153, Montpelier
917-3561
by appointment
wholearthwisdom.com
First-time appointment is a reduced rate.
Council Member
Spotlight
Rita
Ricketson
One of the things I love about The
Coop is its ability to change and grow.
I have seen Hunger Mountain Coop
go through many changes, and have
been involved with a few. While some
aspects and benefits of the original
Coop are lost with each change, new
ones also appear, such as the delicious
organic fruits and vegetables we
now have, low cost bulk offerings,
and I must say, the incredible cheese
selection. I also know that I can
count on The Coop to select healthy
products, buy locally when they can,
and maintain the commitment to
sourcing responsibly.
6
Any other thoughts you
would like to share with our
Member-Owners
and community?
I do think that one perspective I
have that not everyone has, is that
the growth of The Coop is a good
(and maybe a necessary) thing. We
support the community in so many
ways, and each additional dollar that
is spent at The Coop is one more
that stays in the community, helps
support local business, and helps
people earn a living wage. I would
also encourage anyone interested in
The Coop to consider running for the
Council. You will work with a smart,
informed and capable group of
people, and help steer The Coop into
the future.
 Workshops and Upcoming Events
Workshops 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.
Thursday, July 2nd 5:30pm
Arcane Mythology and How It
Affects Our Dream Imagery with
Shamanic Guide Anthony Pauly.
Dreams are powerful events in
the lives of many people, and
can affect us deeply. There is
no reason why we must feel
alone in this journey. Together
we will pull back the veil on the
mystery of dreams. Please bring
a notebook and pen. Anthony
will be contacting attendees to
request a confirmation with a
prepayment via Eventbrite. For
more information on this topic visit
www.theshamanstouch.com.
$10 Member-Owners/
$12 Non-Members
Saturday, July 4th
[Store Closed – Independence Day]
FREE! Tuesday, July 7th 5:30pm
Building A Tiny House and
Permaculture Gardens On A
Budget with Erin Keith O’Hara.
This slide show will take you
step-by-step through the process
of building a 12’x20’ off-grid
house, as well as permaculture
projects like herb spirals and
Perennial Polycultures.
FREE! Thursday, July 9th 6pm
Tapping Into The Super
Subconsciousness Of The Higher
Self with Samuel Hendrick. Learn
about the various ways we can tap
into our root problems that are
holding us back in life, by using
dowsing and intuition.
Wednesday, July 15th 5:30pm
Reconnect To Your Deeper Self
Through Nature with Robin
Cornell, Whole Life Coach and
Educator. Feel disconnected,
overwhelmed? Rediscover your
childlike wonder! Through a
restorative process using personal
inquiry, body-mind integration and
nature activities, you will reawaken
to greater possibilities while
tapping into your innate wisdom.
Weather permitting we’ll be
outside, please dress accordingly.
$7 Member-Owners/
$8 Non-Members
Thursday, July 16th 5:30pm
Collective Consciousness Within
Culture and Society and Its
Effects On Our Unconscious
Inner World with Shamanic
Guide Anthony Pauly. Dreams
are powerful events in the lives
of many people and can affect us
deeply. There is no reason why
we must feel alone in this journey.
Together we will pull back the veil
on the mystery of dreams. Please
bring a notebook and pen. Anthony
will be contacting attendees to
request a confirmation with a
prepayment via Eventbrite. For
more information on this topic visit
www.theshamanstouch.com.
$10 Member-Owners/
$12 Non-Members
FREE! Tuesday, July 21st 6pm
The Onion River Exchange
Time Bank with Heather Kralik,
Onion River Exchange Outreach
Coordinator. Come learn
about Time Banking! Onion
River Exchange is a network of
individuals, organizations and
businesses that exchange services
using time instead of money.
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,
answer any questions you may
have and learn about the new
tool library.
Thursday, July 30th 5:30pm
Techniques To Help Remember
Your Dreams with Shamanic
Guide Anthony Pauly. Dreams are
a powerful event in the lives of
many people and can affect us
deeply. There is no reason why
we must feel alone in this journey.
Together we will pull back the veil
on the mystery of dreams. Please
bring a notebook and pen. Anthony
will be contacting attendees to
request a confirmation with a
prepayment via Eventbrite. For
more information on this topic visit
www.theshamanstouch.com.
$10 Member-Owners/
$12 Non-Members
FREE! Wednesday, August 5th 6pm
New Member-Owner Reception
Are you curious about your Coop?
Join us for a New Member-Owner
Welcome Reception! Enjoy
light refreshments and free
samples. Space is limited so
please preregister.
FREE! Monday, August 10th 6pm
Craniosacral Therapy with Samuel
Hendrick. Learn what Craniosacral
Therapy is and how it works.
Everyone will receive a sample
treatment to experience this
wonderful modality.
Tuesday, August 11th 5:30pm
Replacing Reactiveness With
Creative Responsiveness with
Robin Cornell, Spirit-Centered
Whole Life Coach and Educator.
Are frustration, anxiety, and
overwhelm part of your daily
experience? Would you feel more
empowered if you could respond
differently to life circumstances?
This class offers you simple skills
and practices that can retrain
and reset your brain and nervous
system. These build the habits of
remaining calm, cool and collected
throughout your day. $6 MemberOwners/$7 Non-Members
Thursday, August 13th 5:30pm
Prophetic Dreams and How To
Recognize Them with Shamanic
Guide Anthony Pauly. Dreams
are powerful events in the lives
of many people and can affect us
deeply. There is no reason why
we must feel alone in this journey.
Together we will pull back the veil
on the mystery of dreams. Please
bring a notebook and pen. Anthony
will be contacting attendees to
request a confirmation with a
prepayment via Eventbrite. For
more information on this topic visit
www.theshamanstouch.com.
$10 Member-Owners/
$12 Non-Members
Tuesday, August 18th 6:30pm
Guided Partner Thai Bodywork
with Lori Flower of Karmic
Connection. Learn a few basic
techniques for a blissful feeling and
peaceful mind. Come to give and
receive with a friend. Mats and
cushioning will be provided. For
more details visit
www.karmiconnection.com.
$8 Member-Owners/$10
Non-Members
FREE! Monday, August 24th 5:30pm
Learn About Your Coop Council
Are you curious about your Coop
Council? Do you questions for your
current Council Members? Are
you interested in serving on the
Council? Join us for an information
session! Everyone is welcome.
There will be a brief presentation
on what it’s like to be on the
Council followed by questions
and answers. Light snacks will
be served.
Tuesday, August 25th 5:30pm
Learning To Access and Cultivate
Your “Wise One” Within with
Robin Cornell, Spirit-Centered
Whole Life Coach and Educator.
Do you find yourself frustrated,
confused, or overwhelmed when
faced with making an important
decision? Do you want to trust in
your decisions, to feel guided from
the inside out? This is a class that
will help you make friends and
bond with your inner guidance
system, your innate intelligence –
that aspect of you that knows all of
your strengths, talents, and gifts, as
well as your innermost desires.
$6 Member-Owners/
$7 Non-Members
Wednesday, August 26th 5:30pm
Embodying Leadership with Sarah
Lipton, Owner of The Presence
Point. The world needs us to
lead from positions of creative,
empowered, embodied vision.
By cultivating our experience
of embodiment, we empower
ourselves as leaders. In this
workshop, Sarah will help you
explore awareness techniques
to engage your experience of
embodiment in support of your
path of leadership. $8 MemberOwners/$10 Non-Members
Thursday, August 27th 5:30pm
Discovering Our Personal Dream
Mythology with Shamanic Guide
Anthony Pauly. Dreams are
powerful events in the lives of
many people and can affect us
deeply. There is no reason why
we must feel alone in this journey.
Together we will pull back the veil
on the mystery of dreams. Please
bring a notebook and pen. Anthony
will be contacting attendees to
request a confirmation with a
prepayment via Eventbrite. For
more information on this topic visit
www.theshamanstouch.com.
$10 Member-Owners/
$12 Non-Members
FREE! Sunday, August 30th
Member-Owner Appreciation Day!
All Member-Owners receive 5%
off their purchases. Check out the
great raffles, chair massages, kids
activities, free samples, music,
beer tasting and more!
Monday, August 31st 5:30pm
[Council Meeting – You’re Invited! ]
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Picnic
Necessities
Staff Profile
Celebrating Robert Kirigin’s 30th Anniversary
Pictured in photo
• Lifefactory Reusable Glass Bottle
with Straw To-Go Ware – Bamboo
Utensil Set
• Vermont Smoke and Cure Real Sticks
• Vermont Organic Village Applesauce –
Mixed Berry
• Vita Coco Kids Coconut Water –
Apple Island
• Nature’s Bakery Fig Bars ¬– Raspberry,
Apple Cinnamon, Blueberry
• Crème De Pirouline Chocolate Hazelnut
Rolled Wafers
• Cuppow Canning Jar Drinking Lid
• Lifefactory 1-Cup Glass Storage with
Silicone Protection
• Lifefactory 4-Cup Glass Storage with
Silicone Protection
• Bota Box RedVolution
• Seventh Generation Baby Wipes
• Green River Aprons Napkin Coaster Set
• Drogheria & Alimentari Organic
Garlic Mill
• Drogheria & Alimentari Organic 4
Seasons Pepper Corn Mill
• Drogheria & Alimentari Organic
Mediterranean Salt Mill
• Aladdin Bye-Bye Baggies Recycled and
Recyclable Flip Lid Snack Container
• Badger Anti-Bug Sunscreen
• Ball Mason Pint Jar
• Berry Creek Farm Floating Star Candles
• Wrapsacks Sandwich & Snack Wrap
Where did you grow up?
I grew up in the heart of New York City, about a
mile from Times Square and few blocks from where
Lincoln Center is today. We lived one flight up in a
tenement apartment that was directly over a small
produce market. I guess that energy from all the
fresh produce must have seeped up through the
floor boards and gone to my head.
What brought you to Vermont?
College took me out of the city to the mid-Hudson
valley where I discovered rural open space, hills and
mountains. After college, in search of work, I moved
to Minneapolis, which was and still is a hotbed of
retail cooperatives. At the time there were not only
many food co-ops there, but a hardware co-op,
a cooperative book store, an herb co-op and a
restaurant co-op. I ended up managing a small food
co-op for a while. It was great, but I missed the hills
and mountains back east, which is how I eventually
ended up in Vermont.
What are a couple things you remember
about the early days of working at
The Coop?
I remember being a working Member-Owner and
scooping bulk peanut butter out of a 55-gallon drum,
which is how it came back then. This was in the old
brick building (no longer there) on the corner of
Barre and Granite Streets. In the second Barre Street
location (where the veterinary clinic is now) I
was one of just six regular staff people. Much of
the work back then was still done by working
Member-Owners. There were even MemberOwners who had two-hour shifts running the cash
register. All items were priced with two prices, one
for Member-Owners and one for non-members
Everyone seemed to know everyone else. Rolled
oats and bread flour were stored in 30 gallon
galvanized trash cans on the floor. Frozen backstock
was stored in a half-dozen small home freezers that
Member-Owners had donated to The Coop. It was a
much different operation.
What is your favorite part of working at
The Coop today?
Working with a great, dedicated Produce Department staff and sharing all the information we have
with our customers. Our customers are unique, in
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that they want to know about the food they are
buying, how it is grown and about the farmers who
grow it. They want to support organic and local
and fair trade, and to have the knowledge to make
ethical food buying decisions.
How do you see the organic and local
foods systems changing in the future?
I think organic will continue to grow as people
continue to have increasing concerns about the
safety of their food in terms of chemicals and
GMOs – the effects these have on their health and
the health of the planet. I think “local” will also
continue to grow, but I think with time “local” will be
scrutinized more. More “local” will need to meet
the standards of being organic, chemical free and
non GMO.
What are your interests outside of
The Coop?
Home, family and nature. I have one daughter
who just graduated college and another that will
be graduating in two years. I am enjoying watching
the transition.
What is an interesting fact that people
might not know about you?
I have a strong appreciation and affinity to trees
and free range growing vegetation, that I think
goes back to growing up in a much more urban
landscape. When I was growing up in New York, the
view out my window was all pavement, concrete
and buildings. Then with “urban renewal” the entire
block of tenements across the street was knocked
down, revealing a single tree that I had never seen
before, still standing in the middle of the now
vacant lot. At 8 or 10, whatever my age was, I was
amazed at its resilience, growing in the middle of
the urban jungle. But the next day it was knocked
down and hauled away. So years later, I drove by
the old (original) Coop location on Barre Street on
my way to work. They were knocking down the old
brick building that had housed The Coop, revealing
a large, old lilac bush. I had to find out what the
workers plans were, which turned out, was to knock
it down and haul it away. So this time I had to stop it.
I arranged to have the workers load it into their truck
instead, and have it hauled back to my house. It was
so large that I had to have a neighbor come over
with a backhoe to “plant” it. But it still lives today.