Program connects young Vermonters with local food.
Try Blake Hill Preserves and Cobb Hill Cheese for a great local combination.
Our Lebanon food store is in good hands.
Co-op Taste of Tradition Holiday Parties Dec 1-3.
Fruitcake: All the fun of bread, only fruitcake-ier.
Light, local, and a hoot to pronounce.
Massive, big-box grocers give local a lot of lattitude.
For many of us, a threat to our local farms has snuck under the radar.
Farm to Freezer extends the harvest season for local and regional produce.
What to do with all those delicious Upper Valley apples? Try this savory Co-op chef-made apple crisp recipe.
Co-op growers combat drought with ingenuity and irrigation.
Upper Valley-grown MacLennan corn is sweet, delicious, and a yearly member and customer favorite.
What local, sustainable eating boils down to is knowledge and choice.
On a larger level, co-ops around our region are beginning to look at the effect they have on local economies.
Don’t miss one of our most popular events of the year!
Little-known fact: the Co-op’s commitment to local goes all the way back to the origins of the Co-op itself.
The recipe’s name comes from Barbados sugar, another name for muscovado sugar—a lovely, molasses-rich, dark brown sugar.
Easy Kale Chips. Try them out using local kale from Killdeer Farm, Norwich, Vermont