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.
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.
Little-known fact: the Co-op’s commitment to local goes all the way back to the origins of the Co-op itself.
This delicious concoction known as Barbados Cream is cream and Greek yogurt…
Easy Kale Chips. Try them out using local kale from Killdeer Farm, Norwich, Vermont
Spotlighting local at the Co-op this summer
Crisp, tasty, and even better for the environment than bacon.
Learn more about what our local strawberry farmers face.