The Full Scoop Hunger Mountain Co-op Community Newsletter September/October 2016
September Featured Vendor
Why We Ferment
by Chris Byatak, Capitol Grounds roaster
by Doug Barg, prepared-foods manager
Capitol Grounds has been roasting coffee since 1998, when we first opened the doors of our café on State Street in Montpelier. Since our inception, we have committed ourselves to providing our customers and community with the best fresh-roasted coffees from around the world. The Roastery, which is now located in East Montpelier, is VOF-certified organic and also has a wide range of fair trade and bird-friendly coffees. We roast to order in small batches and deliver weekly, ensuring that our coffee is always fresh.
Long before we had refrigeration or even canning, ancient cultures used lacto-fermentation to preserve their food. This is done by creating an optimal environment for lactobacilli bacteria growth while at the same time inhibiting growth of harmful bacteria. It is an anaerobic process, so once the fermentation process starts, the presence of oxygen will ruin it.
Regardless of what certifications a coffee may have, Capitol Grounds is committed to environmental, economic, and social responsibility from farm to cup. It is our mission to look for new ways to bring you the best coffee available while doing everything we can to make the world a better place. In recent years, we have traveled to countries of origin to meet with farmers who grow the coffees we love. This provides us with a firsthand look at the hard work that goes into growing, harvesting, and milling the coffee before it ever gets to us for roasting. It also allows us an opportunity to witness the farming practices and listen to the needs and goals of those farmers with an eye toward developing lasting relationships. Our goal is to foster a reliable, sustainable supply chain that not only improves traceability but also consistently improves quality at every stage in the long voyage of the coffees we all love so much. For years, we at Capitol Grounds have been privileged to have a great relationship with the Hunger Mountain Co-op. “Hunger Mountain Co-op was one of our
Most cultures have some type of fermented food in their history. Examples are yogurt, kefir, kimchi, sauerkraut, pickles, sourdough, cheese, beer, and wine.
earliest wholesale customers, and we love their commitment to promoting local, quality producers,” Capitol Grounds’ owner Bob
“It is our mission to look for new ways to bring you the best coffee available while doing everything we can to make the world a better place.”
including three coffees exclusive to Hunger Mountain Co-op; “Hermit Thrush” (a bird-friendly, fair trade, organic French roast); “Three Little Birds” (a fair trade, organic medium blend of three coffees from the Americas); and “Peruvian Sunrise” (a fair trade, organic blend of lightand dark-roasted Peruvian coffees). We have also had the honor of providing coffee for Hunger Mountain Co-op’s spring and fall Truckload sales, where customers have been able to get great deals on a featured selection of our coffees. At this fall’s Truckload Sale, running from Sept. 30 through Oct. 2, look for our fair trade organic French roast Colombian, fair trade organic
Watson said. “It’s great to have that kind of hometown relationship with a business we share so many common philosophies with.”
Eating fermented foods is understood to have a number of health benefits. Fermented foods are rich in probiotics, more than you can get in any over-the-counter pill. They aid in digestion and nutrient absorption, promote a healthy immune system, and are said to guard against certain cancers as well as populate the gut with healthy flora. Today, in our processed-food system, even most of the historically fermented foods like sauerkraut and pickles are made with vinegars, eliminating all of the health benefits. Often, talk of promoting bacteria growth can be intimidating to the novice cook, as the fear of getting sick by taking a wrong turn can be understandably off-putting. The wonderful thing is that it is relatively safe, easy, and simple to ferment foods at home and enjoy all the benefits of this ancient practice. Basically, in its simplest form, all you need is salt and vegetables.
We have a wide variety of our coffees available in both the grocery and bulk departments, Continued on page 8
Bag that Bag Our Co-op is now donating 5 cents to the Montpelier Food Pantry for every reusable bag used at the register. During July, Co-op shoppers raised $786.35 for the Food Pantry by accumulating 15,727 bag credits. Help us do more by bringing your bags next time you shop. Together we can make a difference for our environment and community!
Your vegetables are submerged in salty brine, killing the harmful bacteria and promoting the growth of lactobacilli. Lactobacilli are naturally present on all vegetables. It is important that you use organic vegetables so that there are Continued on page 8