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The Full Scoop Your Coop Community Newsletter

March/April 2016

March Featured Vendor

Rhapsody Natural Foods

by Madelief Becherer, Owner, Rhapsody Natural Foods ourselves even deeper into the rural Vermont working landscape. With less time commuting, we now had more time to spend on our homestead. Nurturing the soil and maintaining large organic vegetable gardens, fruit trees, and prolific rice paddies became part of our daily life, reducing our carbon footprint and dependency on imported food in the process.

At the core of Rhapsody Natural Foods, you will find a family deeply rooted in the work of building a sustainable lifestyle. We, Sjon and Elysha Welters, emigrated to the United States from the Netherlands in 1983 with our one-year-old daughter in search of a place where our entrepreneurial spirits would have space to soar. We dreamed of having a plot of land where we could build a homestead to support our plantbased diet, while also participating in a local agricultural economy. Fourteen years of patience and hard work landed us a mile from Cabot village in Central Vermont. This is where we rooted, raised our three children, and materialized our dream. Even today our three children and their families (seven grandchildren) live on the same property, supporting the business and our vision in their own unique ways. When we first came to Vermont in 1997, we started a vegan restaurant in Montpelier that served as the test kitchen for the current line of Rhapsody Natural Foods products. We have grown since then and currently distribute our products throughout the Northeast and online to individuals and businesses from Maine to Texas. In 2011, we built a small production facility on our property in Cabot, bringing to fruition our desire to work where we live. We sold the restaurant and rooted

A lot of Rhapsody Natural Foods’ success and growth can be attributed to the unfaltering support of Hunger Mountain Coop. From the very beginning, The Coop welcomed first our tempeh and then each new product that we introduced. In fact, Hunger Mountain Coop is one of only several stores that carry ALL of our products. Here is our current product lineup: • 8 oz tempeh • 2 lb tempeh • ready-to-eat BBQ tempeh • ready-to-eat teriyaki tempeh • sweet white miso • mellow red miso • amazake • rice milk • eggrolls • natto

Enjoy these recipes from our Demo Coordinator, Elizabeth Jesdale

Miso Chicken Salad 8 oz meat from roasted chicken, diced. In a medium bowl combine: • 6 scallions, sliced • 2 tbsp sesame oil • 1 tbsp sweet white miso • ½ tsp minced fresh ginger • ½ tsp minced garlic • pinch red chili flakes Combine miso mixture with chicken, and adjust seasoning to taste. Seared tofu, tempeh, or pork may be used instead of chicken.

Our passion at Rhapsody Natural Foods for producing high-quality fermented foods while supporting and growing a vibrant, local, farm-based economy has been wholeheartedly supported by Hunger Mountain Coop. Dietary changes and the industrialization of food production has lead to deficiencies unimaginable 50 years ago. Fermented foods such as Rhapsody natto, tempeh, miso, amazake, and rice milk, play an important part in regaining the health we once took for granted. They contain beneficial probiotic continued on page 5

Save the Date Community Earth Day Celebration on April 22nd

Ginger Miso Roasted Eggplant • 2 medium-sized eggplants, sliced • sunflower oil to coat eggplant slices • ¼ cup red miso • 2 tsp sesame oil • 1 tsp tamari • 1 tsp rice wine vinegar Brush eggplant slices on both sides with oil, roast on tray in 400 degree oven for 20 minutes, flipping once. Combine miso, ginger, sesame oil, tamari, and rice wine vinegar, then brush mixture onto eggplant slices, turn oven up to 500 degrees, and return tray to oven for five minutes. Garnish with chopped cilantro, if desired. Serve with jasmine rice and wilted spinach.

March/April 2016 Full Scoop  

Hunger Mountain Coop's bimonthly newsletter.

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