Page 1

The Full Scoop Hunger Mountain Coop Community Newsletter July/August 2016

July Featured Vendor

Frost Beer Works

by The Fine Folks at Frost Beer Works

Frost Beer Works is a small brewery in Hinesburg, Vermont. At Frost, beer is our passion. We are committed to using top-notch raw materials and effective brewery processes to produce flavorful, well-balanced beers. The beers we make, for better or worse, are the beers we like to drink. For the most part, those beers are hop-forward ales. While we brew malt-driven seasonals, the design and production of beers that showcase hop character occupy the majority of our time and attention. Many consider the term hoppy to be synonymous with bitter, when in truth, hops can contribute much more to beer than just bitterness. At Frost, our intention is to craft balanced beers with restrained

one of the most persuasive reasons bitterness that showcase the for drinking local. aromas and flavors hops can produce. Carefully selecting Consistency, efficiency, and hops with characteristics that will sustainability are key components complement contributions from of the craft beer movement, ones malt, yeast, and water has proven upon which we place high value. to be an interesting challenge, as At Frost, we utilize well as an ongoing technology and labor of love. While “Consistency, close attention to the majority of detail to ensure efficiency, and varieties we use that our operation are American, sustainability are is on point. Our certain hops from steam-jacketed key components Australia and New brewhouse and Zealand have of the craft beer its automation found a home in enable a level our beers because movement, ones of consistency they make unique upon which we that maximizes contributions and place high value.” efficiency that can’t be minimizes energy replicated. We usage. Our spent favor the approach grains go directly to nearby of blending hop varieties because farms; in winter, local livestock it allows for layer upon layer of aroma and flavor to manifest. Juicy often enjoy a warm meal on us. We use pelletized hops in all our tropical and citrus characteristics beers, which decrease our carbon are often predominant: pineapple, footprint and increase batch papaya, passion fruit, mango, yields. Our location near Peterson peach, orange, grapefruit, and Quality Malts in Monkton has elements that can be somewhat enabled a friendly relationship with surprising, such as watermelon a local malthouse, a relationship Jolly Ranchers, are often among showcased in liquid form by our those layers. (Actual Jolly malt-focused seasonals. Ranchers have yet to fall into any brewery vessels.) We hope that curious consumers Our passion for hoppy goodness inspires us to go to great lengths to make fresh, flavorful beer. Because freshness is a critical component of hoppy beers, we entrust our consumers with a big responsibility: to enjoy our beers at their peak, ideally before they’ve spent a month in the bottle. As long as consumers fulfill their responsibility, freshness isn’t a major concern for our small brewery; we typically bottle once a week and deliver date-stamped bottles to retailers the very next day. We believe fresh beer is a wonderful thing, as well as

interested in discovering flavorful new beers are also interested in discovering the satisfaction of being part of a movement focused on creativity, sustainability, and local responsibility. We believe this path is so compelling that we’ve fully devoted ourselves to it. We hope that you also find Frost — both our beer and what we are about as a brewery — compelling, compelling enough to join us by raising a fresh glass of Frost in good company or perhaps by paying us a visit. Cheers.

Save the Date

Bag that Bag

Last year, Coop shoppers kept 214,383 bags out of the landfill by bringing their own. The Coop is now donating 5 cents to the Montpelier Food Pantry for every reusable bag used. Help us reach our goal of $12,000 by June 2017. Together we can make a difference for our environment and community!

Truckload Sale June 3-5!

A Guide to Pairing Beer With Food

by Kevin O’Donnell, Operations Manager

Beer is made from water, grain, yeast, and hops. When it comes to successful beer-and-food pairings, it is the hops in beer that play the largest role on our palates. When looking to pair a beer with a meal, first decide if you want a drink that complements the meal or one that offsets the meal’s flavor. The combination of hops and carbonation has the ability to cut through dishes that are full-flavored and rich. However, hops can also be very assertive and overshadow dishes that have simple subtle flavors. Instead of a hoppy double IPA for a lightly flavored meal, a better choice may be a crisp Pilsner or lager. Hoppy beers are perfect for spicy foods, offering the opportunity to ratchet up the intensity of flavors in both the beer and the food. Lastly, don’t forget about the role a sweeter beer can play. A Belgium lambic or sour beer can complement the richness of a cheese course and a coffee-noted stout can pair perfectly with a sultry flourless chocolate cake. Everyone’s palate is different, and what works for one person may not for someone else. Experiment with the simple food-and-beer pairing guidelines below to find what works for your particular palate. Lager, Pilsner, and Kölsch beers match well with vegetarian meals, salads, and subtle seafood dishes. Bock, India pale ale, India pale lager, Belgium-style saison and sour beers match with spicy dishes, gumbos, and dishes with acidity like curry and pizza. Porter and stout beers go best with grilled meats, burgers, stews and dishes heavily influenced with mushrooms. Salute!

From the General Manager by Kari Bradley, General Manager


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 8,000 member-owners and shoppers and is available online at 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. Stay informed on The Coop’s latest sales, workshops, and events by visiting our website to sign up for the biweekly eNewsletter.

Greetings from The Coop! Summer’s finally here and for grocery stores that means lots of food for picnics and cookouts and the return of local fresh fruits and veggies. July is also the beginning of The Coop’s fiscal year and a chance to step out of the retail cycle for a moment and refresh our plans. I am going to take this opportunity to update you on one issue of great importance to all of us: hunger and access to healthy foods in our community. According to the Vermont Foodbank, one in four Vermonters is food insecure. Effectively, this means we each know people who do not have enough to eat on a regular basis. In response to this growing issue, we launched our Coop Cares program in 2008, which provides a 10 percent discount to member-owners enrolled in the state’s 3SquaresVT or WIC programs. Over the years, this has proven to be a valuable benefit for low-income members, and our model has been adopted by other co-ops throughout New England.

Also, find us online on Facebook, Twitter, Pinterest, and Instagram!

8am to 8pm daily We are closed on New Year’s Day, Easter Sunday, Memorial Day, July 4, Labor Day, Thanksgiving Day, and Christmas Day. 623 Stone Cutters Way Montpelier, VT 05602 802.223.8000

2 | The Full Scoop | Jul/Aug 2016

Every winter for our Holiday Grocery Pack, The Coop works with community partners to collect, package, and distribute food donations. During our 13th annual pack last December, member-owner volunteers filled 500 grocery bags with healthy food staples for five central Vermont social-service

exchange for a Coop shopping discount. In its three year history, CHCV has gleaned over 53,000 pounds, which is close to 160,000 servings of produce.

Another point of pride for Coop staff is making sure no food goes wasted. I recently sat on a panel discussion of the documentary film “Just Eat It,” which deals with the astounding amount of food waste in North America. I was proud to report that The Coop wastes virtually no edible food. Food deemed unsalable but still safe to consume is either

“According to the Vermont Foodbank, one in four Vermonters is food insecure. This effectively means we each know people who do not have enough to eat.” utilized by our kitchen, given to employees, or donated to the Capstone Community Food Shelf in Barre. I spoke with the Food Shelf director recently, and she reported that our donations (mainly fruits, veggies, and bread) are a critical supply for their everyday operation. Any organic material not fit for consumption is transported by Central Vermont Solid Waste District to Vermont Compost Company.

Store Hours

Everyone Welcome!

organizations and three local schools. An additional 2,000+ pounds of groceries were also supplied to the Montpelier Food Pantry.

In recent years, we have begun partnering with new organizations to help address food insecurity. In 2014, we partnered with Community Harvest of Central Vermont (CHCV), a volunteerdriven community-service program focused on gleaning surplus food grown on central Vermont farms. The recovered food benefits local organizations that serve community members in need. Through our partnership, Coop member-owners can volunteer their time with CHCV in

Last spring, The Coop partnered with Central Vermont Medical Center to financially support their Health Care Share program, a farm-fresh food-assistance initiative that brings healthy food to those in need. This program connects area patients who are food insecure or in addiction recovery with a weekly share of produce grown by local at-risk youth at the Vermont Youth Conservation Corps. The 2015 summer session fed 150 local families, representing nearly 600 individuals, for 12 weeks. To turn the Health Care Share program into a year-long program, Central Vermont Medical Center and The Coop teamed up with the Vermont Foodbank this past fall to bring their Veggie VanGo, a mobile food pantry, to the hospital. Over the past few years, the Hunger Mountain Cooperative Community Fund has also supported organizations that provide food to the hungry. Last year, the Fund provided grants to the Christ Church Full Ladle Soup

From the General Manager continued on page 5.

2016 Council PRESIDENT

Alex Brown

From the Council by Steven Farnham

(2013–15, 2016–17) tel: 802.223.0430 VICE PRESIDENT

Martha Wales

(2012–13, 2014–16) tel: 802.223.4675 TREASURER

Scott Hess

(2011, 2012, 2013–15, 2016–18) tel: 802.223.9924 SECRETARY

Rita Ricketson

(2003–06, 2012–14, 2015–17) tel: 802.223.1544

Carl Etnier

(2016–18) tel: 802.223.2564

Steven Farnham

(2015–17) tel: 802.917.2581

Ashley Hill

(2016) tel: 802.310.7603

Tyler Strange

(2016) tel: 802.223.0906

Marci Young

(2016–18) tel: 802.888.3914 GENERAL MANAGER

Kari Bradley

tel: 802.223.8000 x219 STAFF REPRESENTATIVE

Michal Duffy

tel: 802.223.8000

General Inquiries

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 Members. The meeting agenda can be found on our website.

Running For Coop Council Do you like delicious, healthy food? Want to support an organization that promotes healthy living, environmental responsibility, pays livable wages, and connects our entire community of healthconscious vendors and shoppers? Would you enjoy the opportunity to travel to interesting seminars, where you can learn many facets of effective leadership for a very important community organization? Are you able to work well with others in a group of nine? Are you available for roughly a dozen meetings per year during which you’re served delicious food? Would you like to buy your groceries 10 percent cheaper than you do now? If you answered “yes” to most of these questions, then consider running for the council of Hunger Mountain Coop. Running is really easy and fun, and win or lose, you’ll have the opportunity to meet many interesting people. Should you win, you’ll be able to serve your community in a capacity that helps to plot the course of one of the most vital, important, and well-loved organizations in central Vermont — very satisfying work indeed! Speak to any Council member, or email or phone Krystal Fuller or Robyn Peirce in Member-Owner Services at 802.223.8000 x202 today!

Nonprofit Partner Spotlight: Montpelier Food Pantry by Jaime Bedard, Executive Director

Montpelier Food Pantry is a local emergency food supplier for nearly 4,000 residents of central Vermont. The Food Pantry meets our community’s basic needs by providing free, nutrient-dense food to individuals, families, and senior citizens. Last year, the Food Pantry provided 72,000 meals worth of food to 1,530 households in Montpelier, East Montpelier, Calais, Middlesex, Berlin, Worcester, and Adamant. Montpelier Food Pantry is part of Just Basics, which is also the 501(c)(3) parent organization for FEAST (the senior meal program formally known as Montpelier Home Delivery Program on Wheels) and Summer Meals for Kids. Just Basics administers these three programs with the mission of addressing the basic food and nutritional needs of our community’s most vulnerable citizens. With the strength from the shared structure, these programs are working together to meet the ever-changing needs in our community and confronting root causes of poverty. In correlation with the Vermont Foodbank’s recent report that one in four Vermonters are food insecure, the Montpelier Food Pantry has seen a 20 percent increase in need within our community. Unfortunately, this increase of more clients at the Food Pantry has

been coupled with a recent decline in donations. Here are the ways you can help: • Bring a reusable bag next time you shop at Hunger Mountain Coop (and other participating Bag that Bag Montpelier merchants) and 5 cents will be donated to the Montpelier Food Pantry. • Volunteer time at the Montpelier Food Pantry. • Member-Owners are eligible to receive a shopping discount at The Coop in exchange for volunteering. • Plan a food drive/drop off a donation. High-need items include canned beans; canned meats; canned stew, pasta, and chili; canned tomato products; canned vegetables; dried beans; dried or canned fruit; dried or instant cereal; dried pasta; dried rice; jelly; macaroni and cheese; peanut butter; soup, broth, and stock. • Make a financial donation. • The Montpelier Food Pantry is located within Trinity Church at 137 Main Street in Montpelier. Hours of operation are Tuesday 10–12am, Wednesday 10–11am and 5–6pm, Thursday 10–11am, and Friday 10–11am.

3 | The Full Scoop | Jul/Aug 2016

Our Community

Planning a Perfect Picnic

Celebrating outdoors with friends and family, enjoying great food in relaxed natural settings … it’s time for a picnic. Fire up the grill for burgers, sausages, chicken, veggies, steaks and fish — the stars of an awesome alfresco meal.

Practice food safety. Wrap raw meats separately, and transport them on ice. Use separate cutting boards, platters and utensils for raw meat. Hand sanitizer is a must.

Be mindful of outdoor temperatures and take precautions to ensure your food is safe to eat.

Cook meat with care. When grilling, keep raw meats below cooked meats on the grill at all times, and make sure they’re cooked thoroughly. Bring a meat thermometer to check for doneness; hamburgers should be cooked to 160 F, poultry to 170 F, and beef, veal, and lamb cuts to 145 F.

Prep everything ahead of time. Chop your veggies, assemble your kabobs, portion your burgers, and slice your fruit while still at home. How much food will you need? A little advance planning is essential to a successful picnic. Plan the correct amount of food for your picnic using these general guidelines: Per Person

For four people


6–8 ounces

1½–2 pounds

Hot Dogs/Sausages




⅓–½ pound

1½–2 pounds

Deli Meats

3 - 4 ounces

1 pound

Deli Cheeses

2 slices (1 ounce)

¼–½ pound

Side Dishes

3–4 ounces

1 pound

Fresh Fruit

1 cup

1 quart


½ – 1 cup

2 cups (1 pound)


2–4 ounces

½–1 pound


24 ounces

8 pack

Enjoy these seasonal, picnic-friendly recipes prepared for you by The Coop’s demo coordinator Elizabeth Jesdale.

Pickled Vegetables

This recipe is for those who want some of the joy of pickling without the more extreme efforts of canning. Instead of cucumbers, you can also use an equivalent amount of green beans, carrots, and/or cauliflower; blanch before marinating so they are tender. You may also store these in a jar or covered bowl in the fridge.

Ingredients ½ cup white vinegar 2 tablespoons organic cane sugar 2 tablespoons kosher salt 3 tablespoons organic pickling spice 4 cucumbers, sliced 3 stems of fresh dill

4 | The Full Scoop | Jul/Aug 2016

Method Bring vinegar, sugar, salt and pickling spice to a boil, turn off and remove from heat. Toss the vegetables and dill together in a heatproof bowl. Pour the simmering liquid over the vegetables. Ready to serve in 30 minutes. Chill and serve.

Avoid foods that spoil easily. Mayonnaise, cream-based dips, and fresh cheeses are best left at home — unless you’re planning to transport them a short distance on ice and eat them immediately. Throw leftovers away.

Feta and Olive Spread

Try this spread thick on a sandwich with grated carrots, sprouts, and roast beef on hearty wheat bread. Ingredients 4 oz feta ½ lb farmer’s cheese ½ cup plain Greek yogurt ¼ cup olive oil ¼ cup green olives, chopped ½ clove garlic, minced 1 tablespoon fresh thyme leaves squeeze of fresh lemon Method Combine all. Drizzle with olive oil and fresh thyme leaves to garnish.

Garlicky-Herb-Marinated Chicken for the Grill

Prepare this chicken ahead and pack it frozen in your cooler for travel. It will defrost in the cooler and be ready for your afternoon picnic or camping.

Ingredients ½ cup extra-virgin olive oil ½ cup minced fresh parsley ¼ cup minced fresh basil 2 tablespoons minced rosemary 2 tablespoons minced thyme 1 small shallot, or 2 scallions, minced 2 teaspoons crushed red chili flakes 6 cloves garlic, minced juice and zest of one lemon kosher salt and freshly ground black pepper, to taste 3 lbs boneless, skinless chicken breasts, pounded to ¼-inch thickness, halved

Method Combine all ingredients in a bowl, add chicken and stir to coat chicken with marinade. Put chicken and marinade into a gallon-sized plastic freezer bag. Seal and freeze. When grill is ready, remove chicken with tongs and grill until cooked. Seal bag and dispose of it, making cleanup a little bit easier.

From the Buyers

Food As Medicine for Summer

by Lisa Mase, Harmonized Cookery

In the summer, we find balance by eating foods that are bitter (cooling, moist), such as cucumber, olives, kale, celery, corn, quinoa, and millet. It is also important to take time to rest, sit in the shade, breathe deeply, and absorb the green color that surrounds us. Chinese medicine explains that the hotter months are an ideal time to harmonize the heart and small intestine.

August Featured Vendor

Witchcat Farm

by Danielle and Mickey Lopes, Owners

At Witchcat Farm, we’ve been growing organic garlic in northern Vermont since 1988. We started in Bakersfield with our first variety, “Hungarian Purple,” a type of rocambole. The strain, attained through Mickey’s father, was acquired from a newly immigrated neighbor. We had just one head. That head turned into five, which in turn became 25. At the time, Danielle was a high school art teacher, and Mick was a corporate planner. After five years of farming, we looked at the crop and decided it was time to give up our full-time gigs. Becoming full-time organic farmers was the best move we’ve ever made. We feel extremely fortunate. Our soil is practically rock free. While we are in a flood plain, we haven’t experienced any problems since Mick built a berm

What better way to support the heart muscle and cleanse the intestines than to eat more vegetables? Produce provides fiber, antioxidant phytonutrients, vitamins, and minerals that reduce inflammation, support the body’s natural detoxification process, and promote longevity.

Witchcat Farm does everything (except tilling the soil) by hand, planting 70,000 heads of garlic in less than an acre of land. The farm sells more than 12,000 pounds of garlic every year and distributes through direct market, co-ops, and High Mowing Organic Seeds.

around the meadow. In fact, the result has been beautiful, alluvial soil, which drains well. Once we became fulltime farmers, we started increasing our volume and collecting different varieties. Currently, we are up to 30 varieties, including rocambole, silverskin, purple stripe, marbled purple stripe, German porcelain, Asiatic, artichokes, turbans, and a couple of varieties that are “unclassified.” In 1998, Witchcat Farm

received a grant from the United States Department of Agriculture to purchase a truck and a used 18-horsepower walk-behind tiller. That next year, we became certified organic through the Northeast Organic Farmer Association. At that time, we were harvesting 60,000 plants annually. We went out looking for vendors; most were only willing to purchase 20 to 50 pounds at a time, until we met with Hunger Mountain Coop’s produce manager, Robert Kirigin. Robert told us “if all your garlic looks this good, we’ll take it all!” That is why we truly LOVE Hunger Mountain Coop!

From the General Manager, continued... Kitchen for a new refrigerator, the Unitarian Church Soup Kitchen for a new freezer, the Vermont Foodbank for the Barre School Food Pantry, and Salvation Farms for their efforts to promote gleaning. And we have a new initiative: This month we are joining other Montpelier merchants

in Bag that Bag to support the Montpelier Food Pantry. For years, we have offered a nickel credit for every reusable shopping bag used by our customers to reduce our environmental impact. Now the nickel credit will be a donation that should translate to more than $11,000 annually

for the Food Pantry. Shoppers overwhelmingly supported the idea in our February survey. So please remember to bring your reusable bags and help support The Coop in our efforts to help feed the community. See you in the aisles,

Try to include these foods and herbs in your summer cooking. They will help you cool down, nourish yourself, and appreciate summer’s vibrant energy. For recipes that include these ingredients, visit my blog: Basil – antibacterial, digestive, tonic, and aromatic. Contains water-soluble flavonoids, which stimulate growth of white blood cells and protect cells from oxidative damage. Basil’s volatile oils protect against unwanted bacterial growth. Cilantro – stimulates the secretion of insulin and helps lower levels of LDL (the “bad” cholesterol), while actually increasing levels of HDL (the “good” cholesterol). Its volatile oils have antimicrobial properties. Corn – technically a vegetable (Zea mays), corn is considered a grain because it contains amylose starch, which maximizes corn’s antioxidant value even when it’s dried or ground into flour; high in fiber and B vitamins to promote digestion and maintain balanced blood sugar. Millet – gluten-free grain, alkaline enough to balance body’s pH; nutrient dense, hypoallergenic, complex carbohydrate; offers a balance of B vitamins to support digestion and provide consistent energy. Peppermint – stomachic, and cooling, it relieves indigestion, dyspepsia, and colonic muscle spasms by relaxing the smooth muscle tissue of the intestines. Peppermint contains rosmarinic acid, which helps open bronchial passageways and reduces allergy symptoms. Parsley – digestive, expectorant, stomachic, and tonic. Parsley is rich in vitamin C which decreases inflammation, beta-carotene which helps prevent infection and strengthen immunity, and folic acid (B vitamin) which supports cardiovascular health. Quinoa – gluten-free, nutrient-dense complex carbohydrate; offers a balance of B vitamins and magnesium to support digestion; useful in countering the mucusforming effects of bread/cereal. 5 | The Full Scoop | Jul/Aug 2016

For Member•Owners by Krystal Fuller, Member-Owner Services Coordinator

Community Links

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

Save the Date – End of Summer Party at The Coop on Aug. 28!

5356 Main Street, Waitsfield By appointment only. 781.718.9288 Free 20-minute John of God Crystal Healing Bed session Well Body Studio, Vermont Massage Therapy Clinic Meditation, children’s yoga, clinical massage, wellness coaching, sports massage, cupping, wellness workshops. 250 Main Street, Suite 306, Montpelier Tuesday, 10am–6pm; Wednesday, 10am–6pm; Friday, 9am–4pm; Saturday, 8am–2pm 802.738.7522

How to Run for the Coop Council Are you a member-owner in good standing (up-todate with your equity payments)? Great! If not, that is the first thing you’ll need to do. The Coop’s next Member-Owner Appreciation Day will be a Summer Party on Sunday, Aug. 28! This community celebration will feature a family tent with kid-friendly activities, including yoga, music by Rockin’ Ron the Friendly Pirate, spectacular facepainting, and a solar-powered bouncy house. Join us in the relaxation tent for complimentary chair massages, tarot card readings, and henna tattoos. All day there will be raffle prizes, vendor demos, and product samples. Additionally, member-owners will save 5 percent off their purchases. Everyone is welcome! See more details at

$15 off a service or treatment Voya Financial Advisors Securities and investment advisory services offered through Voya Financial Advisors (member SIPC). 963 Turnpike North, Unit 3G, Berlin Monday–Friday, 8:30am–4:30pm or by appointment 802.371.5011 Free consultation

6 | The Full Scoop | Jul/Aug 2016

Member-owners: Would you like to serve your Coop, help make a difference in your community, and receive a 10 percent discount? Grab a petition and run for the Coop Council! Petitions and council information packets will be available at The Coop and online at starting on Monday, Aug. 1.

Lisa Schermerhorn, certified hypnotist, coach, healer Helping remove blocks so you can live a passionate and purposeful life. Smoking cessation, weight loss, sports performance, past-life regression, energy medicine, and John of God Crystal Healing Bed.

Running for Hunger Mountain Coop Council


Newly joined member•owners for April/May As of May 31, we are 8,144 and going strong!

Pick up a council petition at The Coop or online at Gather signatures on your petition and return it to Member-Owner Services by Sunday, Sept. 4. Be sure to include a photograph and a 200-word statement of why you’d like to be elected to the Coop Council. Your name, statement, and photo will be included in the Annual Meeting packet/ballots that are mailed out to member-owners in October. Questions? Please contact Member-Owner Services at 223.8000 x202 or email

Member•Owner Spotlight

Mary Holden Why did you join The Coop? I wanted to support a healthier alternative to chain grocery stores. I wanted to take advantage of the special benefits given to members. How many years have you been a member? I have been a member for 35 years or more. What is your favorite product at The Coop? I have many! Currently, my favorite is “Per’s Smoked Calamari Dip” from Greensboro, Vermont. What is one thing that you love about The Coop? The atmosphere … it’s down-to-earth and surrounded by photos of local farmers. I feel like I’m supporting Vermont businesses by shopping here.

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 to preregister. Visit our workshops and events calendar at for complete workshop details.

Tuesday, July 5, 6pm

Three Keys to Walking and Running Efficiently and Staying Injury Free! with Sarah Richardson, chi running instructor. For beginner and experienced walkers or runners who want to improve their technique so they can practice for a lifetime! Free! Wednesday, July 6, 6pm

Understanding Theta Healing with Samuel Hendrick. Come to find out about this powerful healing method and how it can help you overcome about any problem you face. Free! Thursday, July 7, 5:30pm

Intro to Embodied Mindfulness with Christyn King, yoga teacher, group facilitator, CYT. Be supported in meeting the fullness of your life and let the wisdom inside you initiate the next step! Phoenix Rising Yoga Therapy includes guided somatic mediation and basic yoga postures, paired with selfinquiry and simple body-based mindfulness practices that you can easily integrate into your life. $8 members/$10 non-members Tuesday, July 12, 6pm

Solar 101: It’s Easy to Join the Solar Community! with Joel Rhodes from SunCommon. Go solar at home or join a Community Solar Array with no upfront cost and save as much as 20 percent starting in year one! With federal and state incentives as good as they’ll get and solar prices at their lowest to date, 2016 is the year to lock into solar! Free! Wednesday, July 13, 5:30pm

Are These Five Mistakes Making Your Pet Sick? with Christine Sullivan, holistic animal healer. Learn how to correct common pet-care mistakes with natural home remedies for the most common ailments. Gain confidence in making good choices for your pet’s health and your peace of mind. Please note: This class is not a substitute for veterinary care. Free!

Thursday, July 14, 6pm

“Nutrition” — Is It Good for You? with Edward Kentish LAc. The science of nutrition is a modern way of thinking and speaking about what we eat. But is it a beneficial way? Borrowing from the world of Chinese medicine and using simple common sense, we’ll compare and contrast, and you decide what may serve you best! Free! Friday, July 15, 6pm

Relationship as Practice with Robert Kest, Ph.D. An exploration of relationship as it relates to mindfulness, nature, ethics, and the psychology of living with others. Free! Thursday, July 21, 6:30pm

Brazen with Linda River Valente. Capture the magic of the sun’s turn into fiery Leo with a Honey Jar Sweetening Spell. $8 members/$10 non-members Wednesday, July 28, 6pm

Signs and Synchronicities: Being in the Flow with Sherri Glebus, MA. Come engage in an overview of ways that the universe speaks to us and why. Learn some of the specific language and symbology presented in numbers and animal totems. Free! Monday, Aug. 1, 6pm

Three Keys to Walking and Running Efficiently and Staying Injury Free! with Sarah Richardson, chi running instructor. For beginner and experienced walkers or runners who want to improve their technique so they can practice for a lifetime! Free! Tuesday, Aug. 2, 6pm

Vermont’s GMO Labeling Law — Leading the Nation and the Conversation! with Andrea Stander, Rural Vermont Director. Vermont’s first-in-the-nation GMO labeling law takes effect July 1! Get the latest news on the law’s implementation, the lawsuit against Vermont, and the impact our law is having around the country. Also: Q&A, discussion, and non-GMO snacks! Free!

Wednesday, Aug. 3, 6pm

There Are No Accidents, Awakening From Within with Samuel Hendrick. Awakening to the unfolding of our life path and ascending. What is it all about? We’ll have an open discussion on our life’s discoveries and share our findings. Free! Thursday, Aug. 4, 6pm

[New Member-Owner Reception ] Join us for a New Member-Owner Welcome Reception! Enjoy light refreshments and free samples. Space is limited so please preregister. Monday, Aug. 8, 6pm

Falling Away … with Robert Kest, Ph.D. Moving beyond western constructs of self and psychotherapy. An exploration of mindfulness practice, values, and unfolding. Free!

Monday, Aug. 29, 5:30pm

[Council Meeting — You’re invited! ] Tuesday, Aug. 30, 5pm

Healthy Snacks for Happy Bellies with Lisa Mase, Harmonized Cookery. Sauces, chutneys, and whole-grain flatbreads are easy to make and satisfy cravings. Gain recipes and learn the medicinal properties of ingredients. $3 members/$5 non-members Wednesday, Aug. 31, 5pm

Introduction 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, Aug. 16, 6:30pm

Elemental Queenship: Tarot Royalty with Linda River Valente. Are you finally ready to claim your “right of rule”? How and where do you express sovereignty in your life? Through this intimate transformational journey, using the Four Queens of the Tarot, we will illuminate your path to inner and outer queendom. (Grab a friend for a Queen’s Night on the town.) $8 members/$12 non-members Thursday, Aug.18, 5pm

Maximizing the Food Harvest with Lisa Mase, Harmonized Cookery. Learn simple ways to freeze, pickle, can, ferment, and store summer’s abundance of food and herbs for winter nourishment. Workshop includes handouts with recipes and healing benefits of ingredients. $3 members/$5 non-members Tuesday, Aug. 23, 6pm

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. $8 members/$10 non-members

Hunger Mountain Coop allows community members to offer workshops that align with our mission of promoting nutritional awareness, local sustainability, and environmental responsibility. These workshops are offered for the voluntary participation, education, and enjoyment of our community. Hunger Mountain Coop has not reviewed every aspect of each workshop and the presenters do not represent The Coop. Hunger Mountain Coop is not responsible for any harm that may result from attendance at a workshop. 7 | The Full Scoop | Jul/Aug 2016

Staff Profiles What is your current position? Currently, I’m primarily working in the wine and beer departments.

Lydia Lowery Busler

How long have you worked at The Coop? I started in February this year, though I was a core worker in cheese and in bulk 14 years ago and then a member of the Council for six years through the last expansion, so I’ve been a part of The Coop for a while. What are your favorite products? There are so many! I love that we have cheeses from almost every continent, and they are exquisite, and we have just as many amazing cheeses from right here in Vermont. Equally, I love our local organic fruits, just straight or with unsweetened whipped local cream when I whip up crêpes.

What is your current position? Cheese Clerk How long have you worked at The Coop? One year and a month.

Georgina S. Gahagan

What are your favorite products? Organic raw bulk almonds, unrefined coconut cream in a jar, and gouda Smaakvol cheese

What do you like most about your job? I love being on the floor helping people with flavors. I work with wine and beer and have learned, and continue to learn, a great deal about what complements certain foods based on people’s varied backgrounds. I know to step out of my own assumptions, and that people’s tastes are not necessarily my own, and some people know a great deal while others only stick with what they know. I learn so much as I make the connection to new wines, or sometimes beers, with them. I love that. What is an interesting fact that people may not know about you? I am a musician — hornist and singer and composer. People play my music all over the world! When I teach music, I don’t teach any two people the same way; I like to know how THEY learn. It’s a lot like learning about new wine and food. What do you like most about your job? Cutting all kinds of cheeses into different shapes and sizes and wrapping them. What is an interesting fact that people may not know about you? I’m a personal fitness and cross-fit trainer.

Picnic Locations Suggested by Coop Facebook Fans Looking for the perfect location for your next picnic? We recently asked our Facebook fans to share their favorite central Vermont locations. While leaving out the recommendations of people’s backyards (we figured they wouldn’t appreciate us inviting you all over), we have complied the following list: Adamant Falls Allis State Park Along the Mad River

Montpelier Falls by Nathina Roy

Barre bike path Big Deer in Groton Bingham Falls Boulder Beach in Groton State Park Cabot Plains Road across from the old cemetery Cady’s Falls Nursery 8 | The Full Scoop | Jul/Aug 2016

Curtis Pond on the grassy area Dog Mountain Down by the river in Moretown Elephant Rock Elmore Mountain Floating Bridge Park at sunset Lake in Brookfield Grassy area after walking Berlin Pond Green River Reservoir Halls Lake in Newbury Harvey Lake Hunger Mountain Lake Eden Lake Eligo Little River State Park Marshfield Dam Martin Covered Bridge Park in Marshfield Millstone Trails Mount Elmore Mount Philo Mountaineers’ ballpark Nichols Ledge in Hardwick North Branch Nature Center Number 10 Pond Old Cheney Farm field on Paine Mountain On the summit of Camels Hump Owls Head in Groton State Forest Paine Mountain

Peacham Pond Potholes off Route 2 in Bolton Prospect Rock in Johnson Quechee Gorge Silver Lake Snake Mountain in Addison Spruce Mountain Sterling Pond, Smugglers Notch

Meadow by Patricia Hoffman

Stillwater Beach in Groton Tenney Pond in Newbury Texas Falls in Warren The beach on the Mad River in Moretown Town Trails in East Montpelier Union Elementary School in Montpelier

Full Scoop Newsletter July/August 2016  

Hunger Mountain Coop's Full Scoop Newsletter July/August 2016

Full Scoop Newsletter July/August 2016  

Hunger Mountain Coop's Full Scoop Newsletter July/August 2016