!
E
E
FR
The Putney Food Co-op
The Beet
• PO Box 730 Putney, VT 05346 •
802-387-5866
Spring 2015
These Kids Can Cook!
Teamwork, professionalism, safe food
handling and grace under pressure-- these
are just a few of the skills that students
learn by participating in the Jr Iron Chef
VT program.
“The Mein Event,” from left: Angelika Toomey,
Jane Fenstermaker, Jenna Murrow, Ashley
Dierkes and Damian Dierkes (front)
Each spring, students from across the
state of Vermont gather in Essex Junction
to compete for one of three awards. The
“Crowd-Pleaser” award goes to the team
that best incorporates color, texture, and
In This Issue:
News from the Board. . . . . . . . . . . . . . . . . . . . 2
Staff News. . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Membership Update. . . . . . . . . . . . . . . . . . . . 4
Cheese Club . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Cave-to-Co-op . . . . . . . . . . . . . . . . . . . . . . . . 5
Product Highlights . . . . . . . . . . . . . . . . . . . . . 6
Sun Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Local Food Resources. . . . . . . . . . . . . . . . . . . 8
Harvest of the Month . . . . . . . . . . . . . . . . . . . . 9
NFCA Annual Meeting . . . . . . . . . . . . . . . . . 10
Slow Living Summit. . . . . . . . . . . . . . . . . . . . . 11
Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
taste for a true crowd-pleaser. The “Lively
Local” award goes to the team that best
highlights Vermont foods. And the “Mise
en Place” award goes to the team that
shows exemplary teamwork, order, and
professionalism.
A panel of sixteen judges, chosen for their
commitment to Vermont’s local food sector, is charged with selecting the winning
dishes based on the following guidelines:
• Execution: Clean & presentable
uniforms including hard-soled shoes,
hats & aprons and safe food handling
practices
• Teamwork: Evenly distributed workload; team cohesiveness & communication
• Taste: A subjective category based on
judge’s expertise
• Creativity: Ingenuity of the ingredients
used; creative use of ingredients
• Local: Recipe highlights local, seasonal products (only for the Lively
Local Award)
• Compliance: Meets all Jr Iron Chef
VT Guidelines and Rules
In order to prepare for the March competition, students meet an average of seven
times beforehand to formulate their dishes,
and learn the skills and techniques in order
to execute that particular recipe.
For the fifth year in a row, the Putney Coop sponsored teams from Putney Central
School with staff support from Kristina
Israel, who coordinates Education and
Outreach at the co-op. According to Israel,
who has coached teams since 2010, the
students, “love the competition experience
for sure, but the real impact of the program
happens when we meet for practice.” She
continues, “Plenty of the kids who cook
“The Awkward Onions,” from left: Olivia
Nelson, Conor Bailey, Naomi Hed and Kai
Hammond
with us also play basketball or participate
in other after school programs. But many
of them do not, and it’s my greatest joy to
hear from their parents, not only that they
enjoy practice, but that they are gaining
confidence in the kitchen at home. For me,
that’s what it’s all about-- kids cooking
food, for themselves and their families.”
The two teams chose recipes that are both
kid-friendly and easy to prepare. The Mein
Event’s Vegetarian Lo Mein, and The Awkward Onions’ Mexican Lasagna recipes
can both be found on our website, www.
putneyfood.coop/blog.
The co-op would like to thank Meredith
Wade, Amy Nelson, and The Gleanery for
their support of this year’s Jr Iron Chef
program.
ILLUSTRATIONS BY JACKIE FABRIZI • CARTOONS BY GILDAS CHATAL
2
The Beet
News from the Board
As board members serving the co-op we
are always looking for ways to improve our
knowledge of the marketplace and understand the possibilities for our co-op and our
community. Over the past several years we
have had great opportunities for learning
and sharing with other co-ops through
many training and idea generating conferences that we have attended.
The latest of these conferences was held in
Keene, New Hampshire on March 7th and
was attended by board members Michael
Wells and Wendy Wilson, along with our
board facilitator Ruby McAdoo.
This day-long conference, titled: “Cooperative Cafe - Thriving in the New
Competitive Landscape” was organized by
CDS Consulting Co-op and sponsored by
National Co-op Grocers (NCG), both cooperative organizations running on the cooperative principles who work to support
co-ops in all of their services and business
practices.
To find out more about these Co-ops please
head to their web sites:
www.cdsconsulting.coop and www.ncg.
coop.
The Co-op Café is an idea-generating-andsharing conference, providing a forum
where board members, general managers,
staff and members from co-ops all over the
country join together for strategic thinking.
It works like this: in the morning there are
a series of speakers, both there in person
and via video, who speak on various topics
related to the main theme: Food Co-ops!
Presentations this year included the following topics:
• The History of Co-ops
• Statistics on natural/organic food
sales, growth and market shares of
large corporations (Whole Foods,
Trader Joe’s, Sprouts, etc.) vs. co-ops
• How co-ops are losing market
share to these giants and what we have
to do to compete
• Boise Co-op slogan: “Large
enough to meet your needs, small
enough to meet your neighbors.”
• Why a Co-op? - A Portland Maine
Co-op opened recently with Whole
Foods, Trader Joe’s and Hannaford all
within the same small area.
After the presentations the participants are
then spread out over the room 4 or 5 people
to a table and they are provided with a
series of questions for discussion. After a
designated time period these groups rotate
to other tables to discuss topics with different people in three progressive rounds. The
results of each round are communicated via
one spokesperson per group in short statements to the entire conference.
Putney Co-op board member Wendy Wilson
at the Co-op Cafe on March 7th in
Keene, NH.
Questions discussed during this Co-op
Café were:
• What does it mean to successfully
compete in the marketplace?
• Imagine that we’re heading off
on a journey into the future that includes
cooperatives thriving in a competitive
marketplace. What should we take on our
journey? What should we leave behind?
Overall it is clear we need to really communicate the co-op advantage to stay
competitive in this new world that has
taken natural foods into main stream corporations. The advantages that food co-ops
have over the big chain stores are multidimensional:
• We run our store to make a profit
to pay our employees and benefit the community. Our money stays here-- no large
corporation gets our profits or tells us
what to do.
• We are committed to buying local
as much as we can, always looking for
more local sources to stock our shelves.
Yet another way we put money back into
our local economy.
• Money is made here and money
stays here, thus creating a stronger community for us all via outreach initiatives
and support of many local programs.
So next time you are thinking about driving
to Brattleboro for groceries, check out the
co-op, we might just have all you need.
And if we do not, please ask! We are
always looking to serve our members and
our community more fully. Remember you
get to choose where you want your money
to go. Keep it local! As always we appreciate your support.
--Kirsten Jeppesen
Board Co-Secretary
Board President Michael Wells, seated at right, at the Co-op Cafe in Keene.
Spring 2015
3
Another successful Co-op Fundraiser!
Wow, wow, wow, Putney! You did it again!
I knew that the extremely generous members, customers and, this time around, tourists, would come through and help Gillian
meet her birth family in Peru.
In case you haven’t been into the store to
see the total, $4,306 was donated to Gillian for her trip to Lima, Peru. I get goose
bumps every time I think of how generous
you all are! Without your help, this family
would have to wait much longer for their
much-anticipated reunion.
Gillian and Diane leave for Lima on Saturday, April 18th. Diane will stay for just one
week, but Gillian won’t be back in Vermont
until July 24th. Maybe she’ll have some
new and exciting family recipes to share
with us in the deli on her return! I, for one,
can’t wait to hear about her trip and all of
her family members.
Again, my heartfelt thanks to all who
contributed and to those who shared warm
wishes from the heart.
Hugs across the counter,
Terrie
Co-workers at a farewell gathering for Gillian (front row, second from left), March 10th.
Staff Anniversaries
Staff Picks
Lots of folks on
staff love the
Three Twins
Cardamom Ice
Cream. It’s certified organic and
contains no fillers/stabilizers.
--Ed Powers, Grocery Manager
The Jonagold
apples we just
got from Champlain Orchards
came out of
“CAM” storage -they’re firm, crisp
and taste really
fresh.
--John Krisher, Produce Manager
My two favorite
wines are the Per
Linda Montipulciano from Italy,
and the Pigmentum Malbec from
France. Both
under $12, and
always in stock!
--Emily McAdoo, Bookkeeper
What would the co-op be without its amazing staff?
Congratulations to these employees on your upcoming anniversaries.
Thanks for all you do!
Kim Lefebvre - 7 years on April 28th
Ed Powers - 15 years on May 15th
Kristina Israel - 9 years on May 15th
Raven Averill - 2 years on May 22nd
Sylvia Rhomberg - 4 years on May 27th
Amber Morelli - 2 years on May 29th
John Krisher - 3 years on June 11th
Kelty Swing Wilton - 3 years on June 14th
Chris Renouf - 1 year on June 14th
Nicole Newell - 6 years on June 27th
Putney Co-op Gift Cards
Our gift cards never go out of
style! They are available in any
denomination, and they never
expire.
Check your gift card balances
online, anytime, by visiting
www.mercury-gift.com/NCGA/.
The Beet
4
Spring into Membership
Welcome, Spring! You have been sorely
missed.
It’s April and we are right in the middle
of a Membership Drive. Everyone who
joins the Putney Co-op this month will be
eligible to win a $50 Co-op Gift Card, so
brave the mud season roads and come on
down to the co-op to sign up.
Becoming a member-owner is easy. Ask
any cashier for a membership form, fill
it out and submit with your share of $75,
payable at once or in three monthly installments of $25. Collect your free Putney
Co-op canvas tote with original artwork by
local artist Gildas Chatal, and enter your
name for a chance to win a $50 gift card.
Have you heard about our Food For All
program? FFA is for anyone currently receiving WIC, SNAP or SSI (Supplemental
Security Insurance). Join the co-op for as
little as $15 a year and you’ll receive 10%
off on all purchases, every day. Renewal in
the FFA program is annual. Ask any Co-op
cashier for details.
And remember, your membership investment is used to secure the Co-op’s economic stability and provide capital for maintenance, improvement and growth. Should
you choose to leave the co-op at any time
or for any reason, your investment is fully
refundable.
Welcome to our newest Co-op Members!
Wendy Wright Marrinan
Jonas Fricke
Kate Trzaskos
Alice Laughlin
Kathleen Weathers
Peter Bergstrom
Cate Grady Benson
Susan Powers
Emily Zervas
Kim Bovill
Pia Rabin
Corin Kennedy Spielman
Jocelyn Lovering
Helen Hawes
Deborah Shumlin
Roderick Bates
Richard Tacy Jr.
Co-op Cheese Club
Are you a local cheese lover with an adventuros palate? Would you take a chance
on trying new cheeses if you could buy
them at a reduced price?
If you answered yes to either of these questions, then the Co-op Cheese Club might
just be for you!
Here’s how it works. Join the cheese club
by visiting our website, and filling out the
secure form located there. You’ll receive
an email on the second Thursday of the
month, describing the cheeses we’ve
selected for this month’s box. The next day,
your cheese club order is priced and ready
to pick up at the co-op, usually by noon.
You can expect to pay between $25-30
each month. Every box will contain three
handpicked cheeses for you to try, with
descriptions and pairing suggestions for
each one. As a member of the club, you’ll
receive 10% off the box!
Here are some of the cheeses that we have
featured this year:
• Cypress Grove “Truffle Tremor”
• Old Chatham Sheepherding,
Camembert Hearts
• Boston Post Dairy aged goat cheeses
• Neal’s Yard Dairy: Keen’s Cheddar,
Stichelton and Gubbeen
• Lazy Lady Farm “Oh My Heart”
• Champlain Valley Creamery “Pyramid
Scheme”
• Grey Barn Farm “Eidolon”
As you can see, we’re not focusing on one
region or type of cheese. We call up our
purveyors and ask them, “What’s new and
exciting?” or, “What’s something we’ve
never stocked at the co-op, that folks might
want to try?” or, “What’s rare and inseason?”
Another exciting reason to join the Cheese
Club is our close relationship with local
cheesemakers, like Parish Hill Creamery.
At some point this year we will partner
together on a Cheese Club box featuring limited-edition cheeses that won’t be
available beyond the regional market. And
members of the Club will save 10%!
Cheese Club makes a great gift, and there’s
no obligation involved, so if you go on
vacation and need to skip a month, or you
want to withdraw completely, just let us
know and we’ll be happy to remove you
from the list.
To find out more, call the store, (802)3875866 x 122, or visit the Cheese Club page
on our website, www.putneyfood.coop/
co-op-cheese-club/. You can also email
Kristina at [email protected].
Want to advertise in “The Beet?”
Email us at
[email protected].
The Putney Co-op puts out four
issues of The Beet per year and
we are received in over 1,000
local households. Our readers
are great customers who love
to support local businesses!
The
FREE!
Putn
ey Fo
od
The
Be e
Co-o
Intr
p•
PO
Co+ oducin
Box
Start
730
op
Putn
Exp g the
der ing in Se
are
ey,
lore
Explo invite ptember,
VT
0534
rs!
local rer and d to beco kids ag
6
be
es
ap
me
•
t
802carry ple pe eligib
a Pu 12 an
387to br ing Co+o r visit! le to rec tney Co d un5866
To
prod ing a pa p Explo beco eive on +op
me
by Bo
ren
uc
a ca e free
Explo e room t or su rer, kid
Sept
rd
Mich nnie H
em
very rer. Ea and as pervisi s simply ud
a Jo
ber/
ng ad
ch ch
k to
need
seph speth
card own su
Oct
Rece
and
per ild will become ult to the
!
y
ober
offic
have ntly, iss
2013
ial Cobe issue a Co+o
ues
d the p
+op
porte gained
of he
Explo ir
na
ing
Let’s d by Fi tional alth and
rers
pr
rst La
prom
nutri
lack essure
obes Move!
dy
ine
tio
on
the
ity an initia
M
n
nc
groc
econ food
ford
tive ichelle e, supd inc
ery
ab
chain omies of co-ops tha
to gr le food rease to reduc Obam
a’s
ac
s.
scale
t
This
while ow both . Co-ops cess to e child
of maalready
ho
amon reality
ssive
How meeting their me have an healthy od
ha
food g some s create
classi can we an urg mbership opportu, afen
be
c co
nit
nities co-ops food ac d the pe
-ope st seize t comm and sales y
se
ce
Then
rative
un
thi
comm and are rve on ss advo rception
Co-o
ly
style: s oppo ity need
it wo , once kid
scen unities irreleva wealt cates tha
secu ps have
togeth rtunity? .
rk
ario
. No
s are
nt to hy co
rit
out
1) Ki s:
er!
In
Pion y, datin a legac
mm t
signe
low
on ¬– low one
eers
g ba y of pr
d up
opera access -inco wins in -income uthe ds and
ops
ck
ov
, here’
fro
pa
ha in 18
large tive ow to healt me cons this
desig nt of the rents sto
and ve been 44. M to the Roiding fo
s ho
or
so
od
w
base potentia nership; hy food umers los
stick nated Co store, p by the
agric cial mo leaders e recen chdale
;
ers.
wh
+op
loses and the l memb food co and co- e
ducti ulture, vements in innovtly, food
Explo ere we basket at
-o
fai
ke
for co an effec food jus ership an ps mi
rers
and on. Beca r trade , includ ative fo coss
fruit ep the
ac
groc mmun tive an tice mo d custo a
In Th
memb countab use food, and loc ing org od
and
(conti
d
ity
ery
mer
ve
le to
ers,
co-o al food anic
stores -owned sustaina ment
Co-op is Is
co
nu
the
mm
ps
ed
the
su
pr
ble
.
and
on pa
In an
Co+o s and He e:
healt unities y are we ir local are roote ocontr mode
ge 5)
p
althy
hy fo
that
co
ll
olled l
nities effort to
Roby Explo
Food
cann position mmun d in
od.
rer
n’s
Acce
ity
ot oth
Upda s! . . .
Engla , the Co addres
ed
Hung
This
ss .
...
s
te .
erw to serv
er
...
...
...
serv nd (CFNoperativ these op
ise aff
Memb on the
strug is easie
...
. 1,
e
...
ing
3,11
...
r
Hill
...
ord
...
co-o E), a e Fund portunon.
Co-op ership
able, gle to ba said tha
...
. . 1,
Upda . . . . .
ps an comm of Ne
...
pr
s at
...
5
...
Co-o ofits,
tes
Are
as bu healthy lance pr n done.
d co
unity
...
w
...
.
a Hu the VH
an
...
.2
S An . . . . . .
nger
...
netw p Associa d the Nemmunity loan
Cave
ecolo ilding locfood wi oviding Co-ops
..
...
nual
Reso
ork
-to-C
.3
affor often
gical
tion
ighbo -bas fund
Meeti . . . . . .
al ec th oth
up
urces
Bulk
of
tio
o-op
ed
(N
d.
ini
er
ov
ns
he
on
...
ng .
ring
and
...
...
4
...
& He tiatives er 30 fo FCA),
Gr
TTP
Food
...
...
and hips wi alth, an omies, goals su
...
...
a
.
Forum ocery
th
d
pr
pr
. .5
...
Upda . . . . .
The althy Fo , launche od co-o region
Lulu
can oducers both fo promoti otecti ch
...
...
on Hu
al
tes
ini
Tra
ps
ng
..6
result
od
d
...
od
ng
.
...
nger
Calen vels to
...
1) To tiative ha Access the Food and sta
...
in hig Workin system fair rel
...
. . .7
Vanc
...
dar
rtg
...
her
work a...
ouve . . . . .
and increa s three project Co-ops
...
...
food toward
...
ers
r..
se
fo
.8
...
...
...
price these
...
and od co-o access main go in 2010
...
...
...
.9
s, inc goals
pa
.
...
...
...
indivi rticipati p memb to healt als:
reas...
. 10
hy
...
...
Engla duals an on am er-owne food
. 12
nd.
d co ong low rship
mm
uniti -income
es in
Ne
(conti
w
nued
on pa
ILLUS
ge 3)
TRAT
F
Inc ood C
rea
se H o-ops
ealt Part
n
hy
Foo er to
dA
cce
ss
IONS
BY
JACK
IE FA
BRIZI
• CA
RTOO
NS
BY
GILD
AS
CHAT
AL
Spring 2015
5
CAVE TO CO-OP SELECTION FOR MAY
gus in one layer. Gently toss the asparagus
with this mixture. Roast in the oven for 10
to 12 minutes until not quite done. Remove
from oven and crumble the Triple Cream
evenly on top of the asparagus, return to
oven and cook until the cheese is melted.
Drizzle with a bit more olive oil and serve
immediately.
Champlain Valley Creamery
Triple Cream
Carelton Yoder, Cheesemaker
Vergennes, VT
With a graduate degree in Food Science
and a background in wine making, Carleton
Yoder moved to Vermont in the late 1990s
to make hard apple cider. He took a year’s
detour making farmstead Vermont cheddar at Shelburne Farms, and then decided
to venture into cheesemaking on his own.
After a number of years in an old mill in
Vergennes, where he carried countless full
milk cans up countless flights of stairs, he
finds himself in Middlebury making cheese
that is produced by traditional recipes and
methods, aided by modern technology.
The texture of his Organic Triple Cream
is velvety and the flavor is full of milky
sweetness and it melts like butter in the
mouth. It is a delightful cheese, especially
in spring when fresh vegetables and herbs
start to appear. A rich Triple Cream is an
easy and distinctive way to end or begin a
meal. Add to omelets or frittatas, place a
dollop on grilled chicken or beef and watch
it slowly melt, or with a bit more effort,
you can transform a triple cream into a
sophisticated addition to any menu. Here
are a few ideas, courtesy of Provisions
International Ltd.
Champlain Valley Triple Cream
with Citrus and Herbs
serves 4
evenly over the bottom halves, pressing
gently to help it adhere. Replace the top
and wrap each cheese separately in aluminum foil and let them sit out at room temperature for an hour. Pre-heat oven to 350º
F. Place the packets of cheese on a baking
sheet with rimmed sides and bake in the
pre-heated oven for 15 minutes. Remove
from oven and let the packets rest for 20
minutes. Unwrap carefully and transfer the
cheese to a platter. Serve with crusty bread
and fresh fruit.
Roast Asparagus with Champlain Valley
Triple Cream
serves 4
This recipe highlights the cheese’s flavor
with the clear taste of citrus.
This is a great way to take advantage of the
season’s asparagus.
Ingredients:
2 Champlain Valley Triple Creams
1 cup flat leaf parsley leaves, chopped
1 tablespoon fresh thyme, basil or chives,
chopped
Grated zest of 1 lemon
Sea salt and freshly ground pepper to taste
Ingredients:
1 bunch fresh asparagus, washed, ends
trimmed
1 Champlain Valley Triple Cream
1 tablespoon best quality extra-virgin olive
oil
1 tablespoon fresh herbs, chopped
sea salt and freshly ground pepper
Instructions:
Mix herbs, lemon peel, salt and pepper in
small bowl. Slice the Triple Creams in
half horizontally and remove the top layer
of each. Carefully spread the herb mixture
Instructions:
Pre-heat oven to 450 ºF. Mix the olive oil,
herbs and seasoning in the bottom of a baking dish just big enough to hold the aspara-
Rhubarb, Honey and Champlain Valley
Triple Cream Panini
serves 2
A delicious and unique spring dessert!
Ingredients:
2 large stalks red rhubarb, cleaned and
trimmed
2 tablespoons of your favorite honey
2 tablespoons water
½ teaspoon chopped fresh tarragon
4 slices rustic bread
1 Champlain Valley Triple Cream
extra-virgin olive oil
Instructions:
Chop the rhubarb into ½ inch slices. In
a small saucepan combine the rhubarb,
honey, and water. With the lid on, sauté
on medium heat for 5-7 minutes, or until
soft. Stir occasionally to avoid burning. If
it gets very dry, add a tiny bit more water.
But don’t add too much, you want it to
be thick. Turn off the heat and stir in the
tarragon. Layer thin slices of the Triple
Cream on two slices of bread and top with
the rhubarb mixture. Cover with remaining
bread and brush oil on the outside of the
sandwiches. In a medium-high grill pan
or panini press, cook the sandwiches on
each side for 2-3 minutes, or until nice grill
marks appear and cheese oozes down the
sides. Let cool slightly before cutting and
serving. Serve with extra honey on the side
if you wish!
6
Wellness Spotlight:
Digestive Enzymes
Enzymes are biologically-active proteins
necessary for all living organisms. There
are two types of enzymes that the body produces. The first, called metabolic enzymes,
catalyze and regulate all biochemical reactions that occur within every living cell.
The second, called digestive enzymes, turn
the food we eat into energy and unlock this
energy for use in the body.
Our bodies naturally produce both digestive and metabolic enzymes as they are
needed. Raw foods naturally contain
enzymes to provide the body with digestive
assistance upon indigestion. Since most
of the foods we eat are either cooked or
processed, the enzymes naturally present
in these foods are destroyed. Because of
this, our bodies must produce the majority
of the digestive enzymes we require, unless
we use supplemental enzymes to aid in the
digestive process.
Enzymedica Digest Basic and Enzymedica
Digest Gold contain a blend of all the
necessary enzymes to assist the body in the
digestion and assimilation of food nutrients.
New Products
Produce:
True Juices
Cold-pressed and certified organic
Grocery Department:
Mi Tierra Tortillas
Featuring organic and locally grown
heirloom corn raised in Hadley, MA
Sunfood Raw Cacao Butter
Navitas Naturals Raw Cacao
Powder
Perfect for making healthy, raw
cacao truffles!
Precision Valley Coffee Roasters
Whole Bean Coffee
Located in Springfield, VT
Health & Beauty:
Rebecca’s Makes Sense
Shampoo, Conditioner and Shower
Gel -- pure ingredients, locally
made, smells incredible!
Digest Gold: High-potency
protease, lipase, amylase
Good Beauty Products
and cellulose enzymes
Healing salves from Vermont
support protein, fat, starch
and fiber digestion. Contains 4 more enzymes and
Urban Moonshine Aller-Blast
is approximately 2 times
“Herbal First Aid” for seasonal
stronger than Enzymedica Digest in most
allergies
categories.
Includes 4,000
FCCFIP
(activeAd
Susan Odegard
~ Pet
Sitting
units) lipase, making it a good choice for
Buisness Card size: 2” x 3.5” , Black +Sunfood
White MSM Lotion
individuals with gallbladder concerns or
Healing and moisturizing lotion,
who are lipase deficient. Ideal for anyone
2/10/2015
suffering
from health issues not necessarily
lightly scented with coconut and
associated with digestion.
rose
PET SITTING
Feeding-Walks-Playtime-Chores & More!
Serving Putney, Westminster West & Saxtons River
Sorry, No Overnights
Contact Susan for a FREE Meet ‘n Greet
802.387.2201
[email protected]
References available upon request
The Beet
Really Raw Recipe:
Maca Crunch Truffles
Enjoy the deep chocolate crunch, then
let the buttery maca flavor melt in your
mouth…one truffle is all you need to escalate your taste buds straight to heaven.
Ingredients
½ cup raw walnuts, divided
½ cup Sunfood cacao butter, melted
½ cup Nutiva coconut manna, softened
⅓ cup maple syrup
¼ cup raw honey
2 tablespoons Maca powder
1½ teaspoon vanilla extract
¼ teaspoon sea salt
2 tablespoons cacao nibs
¼ Cup Navitas Naturals cacao powder
Instructions
Place ¼ cup of the walnuts in a food
processor. Add the cacao butter, coconut
manna, maple syrup, honey, maca, vanilla,
and salt. Process until well combined. Add
the last ¼ cup of walnuts and 2 tablespoons
cacao nibs and process briefly to chop, but
leaving a little texture. Spoon into a bowl
and refrigerate for about 20 minutes to
slightly harden.
Pour the cacao powder into a small bowl.
Use a melon ball scooper to form the truffle
mixture into a ball, then carefully roll the
ball in the cacao powder to dust the outer
surface. Place on a plate, and repeat to form
remaining truffles. Refrigerate the truffles
for one hour longer to set completely, then
store at room temperature.
yield: 2½ dozen truffles
Recipe adapted from NuvitasNaturals.com
*Note, for vegan truffles, substitute 1/4 cup
coconut sugar for the raw honey.
Spring 2015
7
Practice Sun Safety
Make Sun Safety a Daily Habit
Sunscreen is important, but it shouldn’t be
your only protection from the sun. First
things first: check your skin regularly for
new moles that are tender or growing. Ask
your primary care doctor how often you
should see a dermatologist.
The best defenses against getting too much
harmful UV radiation are protective clothing, shade and timing. Our checklist:
• Don’t get burned. Red, sore, blistered
or peeling skin means far too much
sun - and raises your skin cancer risk.
• Wear clothes. Shirts, hats, shorts and
pants provide the best protection from
UV rays - and they don’t coat your
skin with goop.
• Find shade - or make it. Picnic under
a tree, read beneath an umbrella, take
a canopy to the beach. Keep infants
in the shade - they lack the tanning
pigments known as melanin to protect
their skin.
• Plan around the sun. Go outdoors in
early morning or late afternoon, when
the sun is lower. UV radiation peaks at
midday.
Sunglasses aren’t just a fashion accessory.
Good shades protect your eyes from UV
radiation that causes cataracts. Message for
men: wear sunscreen! In 2009, nearly twice
as many American men died from melanoma as women. Surveys show that 34
percent of men wear sunscreens, compared
to 78 percent of women. Reduce your
cumulative lifetime exposure to damaging
UV radiation.
Got your vitamin D? Many people don’t
get enough vitamin D, a hormone manufactured by the skin in the presence of
sunlight. Your doctor can test your level
and recommend supplements if you are low
in this vital nutrient.
How To Pick A Good Sunscreen
There are so many options when searching for a sunscreen and lots of things to
remember. Which chemicals are bad?
What offers the most protection? What
SPF should I buy? Environmental Working Group (EWG) makes it easy with these
quick tips.
1.No Spray Sunscreens: Given the ease
of applying them on squirming kids
and hard-to-reach areas, these superpopular aerosolized sunscreens may
seem like a dream come true. But they
may pose serious inhalation risks.
They certainly make it easy to apply
too little or miss a spot. Even though
the Food and Drug Administration has
expressed concern about the safety and
efficacy of spray sunscreens, companies continue to turn them out.
2.No Super-High SPFs: Products with
sky-high SPFs may protect against
sunburn, but could leave your skin
exposed to damaging UVA rays. SPF
stands for “sun protection factor,” and
refers only to protection against UVB
radiation, which burns the skin. It has
little to do with protection from sun’s
UVA rays, which penetrate deep into
the skin, suppress the immune system,
accelerate skin aging and may cause
skin cancer. High-SPF products may
give people a false sense of security,
tempt them to stay in the sun too
long, suppress sunburns but upping
the risk of other kinds of skin damage. The FDA is considering limiting
SPF claims to 50+, as is done in other
countries. EWG recommends that
consumers avoid products labeled with
anything higher than SPF 50 and reapply sunscreen often, regardless of SPF.
3.No Oxybenzone and other endocrine
disrupting chemicals: Commonly used
in sunscreens, the chemical oxybenzone penetrates the skin, gets into the
bloodstream and acts like estrogen in
the body. It can trigger allergic reactions. Data are preliminary, but studies
have found a link between higher concentrations of oxybenzone and health
harms. One study has linked oxybenzone to endometriosis in older women;
another found that women with higher
levels of oxybenzone during pregnancy had lower birth weight daughters.
4.No Retinyl Palmitate: When used in
a night cream, this form of vitamin
A is supposed to have anti-aging effects. But on sun-exposed skin, retinyl
palmitate may speed development of
skin tumors and lesions, according to
government studies. Why is this “inac-
tive ingredient” allowed in sunscreens
intended for use in the sun? Good
question. The FDA has yet to rule on
the safety of retinyl palmitate in skin
care products, but EWG recommends
that consumers avoid sunscreens containing this chemical.
5.No Combined Sunscreen/Bug Repellents: Skip products that combine bug
repellent with sunscreen. Why? For
starters, bugs are typically not a problem during the hours when UV exposure peaks. Also, sunscreen may need
to be reapplied more frequently than
repellent, or vice versa. We recommend that you avoid using repellents
on your face, too. Studies suggest that
combining sunscreens and repellents
leads to increased skin absorption of
the repellent ingredients.
6.No sunscreen towelettes or powders:
FDA’s sunscreen rules bar sunscreen
wipes and powders. But some small
online retailers are still offering
towelettes and powders. Don’t buy
them. Why? Dubious sun protection.
Besides, inhaling loose powders can
cause lung irritation or other harm.
7.No Tanning Oils: Tanning oils are
simply a bad idea. If they contain
sunscreen ingredients, the levels are
always very low and offer little, if any,
sun protection. Don’t buy products
with SPF values lower than 15, nor
those without either zinc oxide or avobenzone for UVA protection.
Sun Safety Tips For Kids And Teens
Kids are more vulnerable to sun damage.
A few blistering sunburns in childhood
can double a person’s lifetime chances of
developing serious forms of skin cancer.
The best sunscreen is a hat and shirt. After
that, protect kids with a sunscreen that’s
effective and safe.
Teenagers coveting bronzed skin are likely
to sunbathe, patronize tanning salons or
buy self-tanning products - all bad ideas.
Many chemicals in self-tanning products
have not been tested for safety. For more
tips, check out EWG and Keep A Breast’s
2014 Teen Sunscreen Guide.
More information is at www.ewg.org
The Beet
8
Farmers’ Markets, CSAs and Community Gardens
Community Gardens
For anyone lacking the space/
sunlight to grow food at home,
Community Gardens are an affordable solution. Many of these
volunteer-run gardens provide
water, compost and mulch,
as well as the opportunity to
interact with neighbors and learn
from seasoned growers.
Vermont has more farmers’
markets, farm stands, CSAs,
food co-ops, craft breweries and
cheesemakers, per capita, than
any other state in the union. No
wonder we also rank high on
the nation’s list of healthiest and
happiest states, year after year!
Traveling Vermont in the spring,
summer and fall provides a
great opportunity to experience
the bounty that our local food
system has to offer. But even
if you prefer to stay close to home, you
won’t have to leave Putney to find amazing
opportunities for purchasing the highest
quality, locally grown foods.
Here is a list of our local farmers’ markets.
If you are looking for one out of our area,
check out the NOFA-VT market guide at
www.nofavt.org/farmers-markets. Each
of the markets listed below can be found
online, and on Facebook, and all of them
accept SNAP benefits/EBT cards.
Putney Farmers’ Market
Sundays starting May 31st
11:00 a.m. - 2:00 p.m.
Brattleboro Area Farmers’
Market
Saturdays starting May 2nd
9:00 a.m. - 2:00 p.m.
Bellows Falls Farmers’
Market
Fridays starting May 15th
4:00 - 7:00 p.m.
West Townshend Farmers’
Market
Fridays starting June 5th
4:00 - 7:00 p.m.
West River Farmers’
Market - Londonderry
Saturdays starting May 23rd
9:00 a.m. - 1:00 p.m.
Community Supported Agriculture
Farming is so integral to the culture in
Vermont, and we often hear the “working
landscape” referred to when describing our
quality of life.
Although almost everyone in Vermont
seems to garden, plenty of us are not
blessed with the land, the skills, or the time
to grown much of our own food.
But that’s really not a problem! With so
many amazing CSAs to choose from, we
can spare ourselves the bugs, the sweat
and the weed pulling. Here are some of the
farmers whose produce you’ll find at the
Putney Co-op, who also offer CSA shares:
• Akaogi Farm - Putney
Linda and Takeshi Akaogi are certified
organic farmers who grow delicious
Asian greens, eggplants, tree fruits,
and much more. They are pioneers and
mentors in the production of rice in
Vermont. (802)387-4540 or
[email protected]
• Old Athens Farm - Putney
Mike Collins is a certified organic
grower who specializes in heirloom tomatoes, ginger root, European cucumbers and greens of amazing quality.
www.oldathensfarm.com
• Lost Barn Farm - East Putney
Marisa Miller runs a diversified
vegetable farm on her family’s land in
East Putney. www.lostbarnfarm.com
• Deep Root Farm - Ascutney
John Cohen runs a certified organic
farm and CSA with online ordering
system and multiple pickup locations,
including Chroma and Ascutney Hospital. www.deepmeadowfarm.net
The Putney Central School
Community Gardens were
started back in 2004. They are
located behind the school, adjoining the
150-acre School Forest and wetland. The
community plots share space with the
school gardens, which teachers use to give
students lessons in ecology, math, history,
cooking-- well, pretty much everything!
If you are interested in a plot at the PCS
Community Garden, contact Mary Quinn,
(802)387-5259.
Across from the co-op are the Putney
Community Gardens. Started in 2010 at
the height of the Transition Putney movement, these are well-established plots with
lots of sunlight, bark mulching between
rows, and numerous perennial plantings.
Several plots are available to rent this year.
To find out more, email Mary Head at
[email protected], or call
(802)387-2144.
Spring 2015
9
Harvest of the Month for May/June
Harvest of the Month provides resources
for the cafeteria, classroom, and community to promote the use of local, seasonal
foods.
May Harvest of the Month: Mixed
Greens
History of Various Greens
There are a wide variety of salad greens
available in Vermont, spanning across several plant families, each bearing a unique
history.
second voyage in 1493.
Spinach is a member of the family Amaranthaceae, along with beets, chard and
quinoa. It is native to Persia and was not
introduced to the Greeks and Romans until
the Moors brought it to Spain in the 11th
century.
Fun Facts
• Arugula is nicknamed “salad rocket,”
which is derived from the Latin word
eruca, meaning “caterpillar”—this
most likely refers to the hairy stems
some varieties possess.
• The word lettuce is derived from the
Latin word lactuca, which stems from
lactus, meaing “milk.” This name was
designated because of the white resin
the stems secrete when they’re cut.
• In China, lettuce represents good luck.
• During the Middle Ages, spinach
leaves were sold in the form of round
balls, called espinoche.
• Spinach contains more iron by weight
than a hamburger!
Farm to School at Home: Plant
Microgreens
For greens in less than a week, try growing
microgreens in your window, greenhouse,
or under grow lights.
Arugula is a spicy, mustard-like plant that
is currently grown as a “specialty green”
in Vermont. It is a member of one of the
dominant families in our food system:
Brassicaceae; broccoli, kale and rutabagas
are also in this family. It is native to Europe
and western Asia and was introduced to the
United States by the colonists.
Lettuce is a member of the family Asteraceae, along with artichokes, marigolds
and sunflowers. It is native to the eastern
Mediterranean and boasts over 100 varieties. Thousands of years ago, it was most
likely grown for the oil its seeds produced.
Christopher Columbus introduced varieties of lettuce to North America during his
June Harvest of the Month: Herbs
Intro To Herbs: What Is An Herb?
An herb is defined as a non-woody, seedbearing plant, or part of a plant that is used
for food, medicine or flavoring. When
we use a plant for its flavors, we call it a
“culinary herb,” and when we use it for its
healing qualities, we call it a “medicinal
herb,” but there is a lot of overlap, and our
favorite herbs for flavor may also help our
bodies in different ways.
What Part Of The Plant Do We Use?
Often we use the leaves of herbs, but seeds,
and roots often have culinary and medicinal uses too.
Fun Facts
Basil was and is highly regarded by many
cultures. In India, Hindus consider it
sacred. In ancient Greece, it was referred to
as basilikon, meaning “royal,” and in Italy
it’s regarded as a symbol of love.
Basil was used in the embalming process in
ancient Egypt.
SUPPLIES
First you’ll need:
• A shallow pan with drainage (packaged
lettuce containers work well for a low
cost option)
• Potting/starting soil
• Seeds good for microgreens, such as
mesclun seed mixes, beets, radish, arugula, cress, mustard greens, cabbage,
chard, kale, bok choy
INSTRUCTIONS
1. Sprinkle seeds evenly so they are close
but not touching, on top of a layer of
soil. Cover lightly with a sprinkle of
soil.
2. Mist, and place in a warm sunny window, in a greenhouse, or under lights.
3. Water daily. Soil should be moist, but
not soggy.
4. When plants have sprouted and leaves
have unfurled, cut at the soil, and enjoy these nutrient packed leaves.
For recipes, lessons and more, visit www.
vermontharvestofthemonth.org.
10
The Beet
Neighboring Food Co-ops Celebrate Fourth Annual
Meeting
The Neighboring Food Co-op Association
(NFCA) held its Fourth Annual Meeting
on March 21st, hosted by the Putney Food
Co-op in Putney, VT. The meeting
brought together nearly 100 cooperators from across New England
for networking, strategic dialog, and
workshops. Attendees included representatives from 45 food co-ops, startup initiatives, and partner organizations including board members and
managers from the Putney Co-op.
A consistent theme of NFCA gatherings
over the past few years has been alignment
with the goals of the International Co-oper-
significant support through networking
and training,” said Stuart Reid, Executive
Director of Food Co-op Initiative, which
provided technical support to startups. “Participating in this year’s
meeting showed how important this
is to the new co-op organizers and
made me proud of our co-operative
community.”
The Annual Meeting concluded with
the results elections for the NFCA
Board of Directors. Kari Bradley,
Executive Director Erbin Crowell
NFCA Board Member and General
and Bonnie Hudspeth, Membership
Manager of Hunger Mountain Co-op
and Outreach Manager, reported on
in Montpelier, VT, then announced
the activities of the past year, and
the establishment of the NeighborNFCA’s priorities moving forward.
ing Co-operator award. The annual
Attendees at the gathering donned white mustaches to honor
“There is renewed interest in food
award, which acknowledges “special
Alex Gyori, who is retiring after 33 years of service as General
co-ops and the impact we have on the
contributions to the advancement of
Manager at the Brattleboro Food Co-op.
food system and local economies,”
our vision and of the wider Co-opersaid Crowell. “At the same time, new
ative Movement in our region” was
competition in the marketplace means that
ative Alliance’s “Blueprint for a Co-operapresented to Alex Gyori, General Manager
our members need to be excellent grocery
tive Decade,” which envisions co-operative of Brattleboro Food Co-op and a founding
stores and excellent co-operatives.”
enterprise as the fastest growing business
Board Member of the NFCA, for his vision
model by 2020. Attendees at this year’s
and dedication to making the Neighboring
Jerry McGeorge, Vice President for CoAnnual Meeting discussed the Blueprint’s
Food Co-op Association a reality. Check
operative Affairs at Organic Valley, a co-op priority of elevating member participation
out the group photo with a fun surprise,
of organic farmers with over 300 members
and considered what food co-ops can do to
as attendees gathered to honor Alex and
here in New England, was keynote speaker communicate their unique identity as comshare their appreciation: www.s.coop/
for the gathering. “Co-operators are idealmunity owned, democratically governed
nfcaagm2015.
ists and tend to be humble, which is good,” businesses.
said McGeorge, who also serves as chair of
The Neighboring Food Co-op Association
the board of directors of the National CoThe presence of representatives from 11
includes more than 35 food co-ops and
operative Business Association. “However, start-up efforts demonstrated the growing
start-up initiatives, locally owned by over
we need to be better at telling our story,
excitement about food co-ops in communi- 90,000 people across New England. For
telling the people in our lives why co-ops
ties across New England. “NFCA is one
more information, please visit www.nfca.
are a superior business model. This is my
of the only groups that not only welcomes
coop.
challenge to you.”
co-ops before they are open, they provide
equalexchange.coop
Spring 2015
11
Slow Living Summit: Farms, Food, Food Systems
The fifth annual Slow Living Summit will
take place in Brattleboro, Vermont on June
3-5 and will be focused on farms, food and
food systems.
The Summit is presented by Strolling of the
Heifers, a Vermont-based food advocacy
organization that works to connect people
with local food and to support innovation
and entrepreneurship at farms and food
businesses.
Subtitled “Food, Mindfully,” the Summit
will explore “the journey of food”, with
topics including nourishment and wellness,
food entrepreneurship, food systems, food
justice and food policy.
Shanta L. Evans-Crowley, the conference coordinator, said “the Summit aims
to bring together experts, policymakers,
entrepreneurs, educators, students, farmers,
artists and concerned citizens, in order to
foster cross-sector conversations and collaborations.”
Laura Lengnick, of the Local Food
Research Center at the Appalachian
Sustainable Agriculture Project, Ashville
NC. Lengnick, a researcher, policy-maker,
educator and farmer, is the lead author of
the USDA report Climate Change and U.S.
Agriculture: Effects and Adaptation. She
will speak on “Resilient Agriculture.”
Vicki Robin, social innovator, writer and
speaker, coauthor of the international bestseller, Your Money or Your Life: Transforming Your Relationship With Money
and Achieving Financial Independence.
Her new book is, Blessing the Hands that
Feed Us; Lessons from a 10-Mile Diet.
She was called by the New York Times the
“prophet of consumption downsizers.”
Dr. Michael Finkelstein, the “Slow
Medicine Doctor” — featured in media
including The New York Times and CNN;
a health blogger for The Huffington Post;
presenter at venues ranging from GE Corporation and Omega Institute; and author
of Slow Medicine. Finkelstein’s topic is
“Food for Mind, Body and Soul”.
Alex Wilson is the founder of Building
Green and the Resilient Design Institute,
both based in Brattleboro. RDI works to
advance the many facets of resilience at
personal, community and regional scales.
Wilson will speak on “Resilient Food
Systems.”
Evans-Crowley announced that support
from sponsors and foundations again
makes it possible for the Summit to offer
stipended rates for people not able to afford
the full registration rates. “We encourage
everyone to visit the website and explore
the program, and if you want to come but
can’t afford the full fee, please check out
the stipended registration option, which is
open to Summiteers with lower incomes,
as well as for seniors, farmers and artists.”
There is also a discounted student rate.
Plenary sessions take place at the Latchis
Theatre. Most breakout sessions are taking
place at Marlboro College Graduate Center,
and other events are slated for the River
Garden.
The Summit offers five major plenary
sessions along with more than 25 breakout
sessions, including question-and-answer
follow-up sessions with plenary speakers.
Continuing a practice initiated in 2014,
Evans-Crowley is pairing each of the plenary speakers with artists who will present
concurrent artistic interpretations of the
speaker’s message.
Major Summit speakers include:
Alisa Gravitz, the CEO of Green America
(formerly Co-op America), which develops
marketplace solutions to social and environmental problems with a key focus on
tackling climate change, building fair trading systems, stopping corporate abuse and
growing the green economy. Gravitz will
speak on “Growing the Green Economy”
Global Warming.”
“What makes this conference different,”
Evans-Crowley said, “is that it doesn’t
happen in a sterile conference center
environment. Instead, Main Street, Brattleboro is what connects all the sessions, so
Summiteers get fresh air, and they get to
experience Brattleboro.”
Allison Hooper, co-founder and CEO, Vermont Creamery. At the helm of the artisan
cheese movement in Vermont and as president of the American Cheese Society from
2005 to 2008, Hooper has been a voice for
and mentor to U.S. cheesemakers. Author
of In a Cheesemaker’s Kitchen. She will
speak on “Land and Legacy”.
Judith D. Schwartz is a journalist and
author whose work looks at soil as a hub
for multiple environmental, economic and
social challenges—and for solutions. Author of Cows Save the Planet. Her Summit
topic is “How Changing the Way We Grow
Food Can Restore Ecosystems and Reverse
Rather than serving a buffet lunch, Summit
organizers this year encourage attendees to
lunch at downtown eateries, many of which
serve locally-sourced foods.
Besides the plenaries and breakouts, the
Summit offers a number of cooking demonstrations by local chefs; a Wednesday
evening “story slam” called “What’s Eating
You” in which Summiteers are invited to
share funny and lighthearted tales about
their food experiences; and a Thursday
evening open-mic musical evening.
The full Summit schedule, biographies
of speakers and artists, and registration
information can be found at the Summit
website, www.slowlivingsummit.org.
The Beet
12
Calendar
Co-op Summer Hours
May 22nd - September 5th
(Memorial Day Weekend through Labor Day Weekend)
7:00 a.m. - 9:00 p.m.
Monday - Saturday
8:00 a.m. - 9:00 p.m. Sundays
April 22
Earth Day
April
Putney School Family
24-25
Weekend
May 2
Green Up VT Day
May 5
Cinco de Mayo
May 10
Mother’s Day
May 16
Landmark Graduation
May
Sun Safety Week
17-23
May 22
Summer Hours Begin
May 25
Memorial Day
June 5
Greenwood School
End of Year
June 7
Putney School Grad.
June 10
Grammar School Last
Day
WSESU
June 21
Father’s Day
The Putney Food Co-op
8 Carol Brown Way
PO Box 730
Putney, VT 05236
PRINTED ON 100% RECYCLED PAPER
Last Day of School
ADDRESS SERVICE REQUESTED
www.putneyfood.coop
June 17