Serving Up Vermont
According to last year’s “What’s Trending in Nutrition” survey conducted by Today’s Dietitians and Pollack Communications, clean eating has become the number one diet trend. But what exactly is “clean eating”? For some, it might mean cutting out processed foods, while others may choose to cut out specific ingredients or food groups like dairy or soy.
Yoga at the Co-op?! Yes! Lately you might have seen a couple of specialty yoga classes pop up in our regular classes and events listings. These are part of a new partnership we developed with Sangha Studio. Sangha is Vermont’s only nonprofit, donation-based yoga studio and has two locations in Downtown Burlington and the Old North End. We started this class collaboration back in February with our first Valentine’s Day yoga class. We had a lovely evening that included an hour long yoga class followed by some sweet treats.
A few weeks ago, our partners at Hunger Free Vermont hosted their 3SquaresVT Basic Training in our South End Community Room. Olivia Peña and Phil Morin (Food Security Specialists at Hunger Free VT) embarked on a statewide tour earlier this year to offer this training for service providers and food advocates.
The lake is thawing, the ground is muddy, and the sap is flowing which means only one thing, it must be springtime in Vermont! Our farmers are starting to till the ground to get ready for the growing season, and we are looking forward to local produce gracing our shelves. To provide some inspiration for your springtime culinary adventures, here is a short list of recipes that are perfect for a quick low-key dinner with friends or your first outdoor dinner party of the season!
Fermentation is everywhere! The process has been around for longer than we, most humans can probably imagine. There are a lot of different types of fermentation, and you have probably heard of some of the delicious products that result from the process. For example, there are many forms of vegetable fermentation, think pickles, sauerkraut, kimchi, the list could go on forever. How about grain fermentation which is how our beloved sourdough bread and beer are made and last but not least, dairy fermentation, this includes cheese, sour cream and yogurt!
Spring at the Co-op is always an exciting time as we shift gears and start to prepare ourselves for summer’s bounty. As the temperatures rise, it’s time to head outside and what better way to do that than with a visit to our local vendors? Every other month, we host staff vendor tours where employees from different departments get a chance to head out to visit our farmers and vendors and tour their operations.
While searching for a parking spot at our downtown store, you may have noticed we’ve accrued some new neighbors over the past year or so. Highball Social, one of our newest neighbors is a cocktail bar by Stonecutter Spirits that opened in the summer of 2018.
February was flying by and before we knew it, it was the weekend of February 16th, which marked the 37th annual NOFA-VT Winter Conference. The conference highlights local farmers, gardeners and homesteaders and offers over 80 educational workshops, roundtable discussions, film screenings, and much more.
Vermont winters are the perfect time to get creative in the kitchen. While local produce is not quite as abundant in February as it is in the summer and fall, we’re proud to offer a wide variety of local and made in Vermont products all winter long. Each year, we host a We ♥ Local Recipe Contest where we feature a specific ingredient that’s available this time of year. For this year’s contest we’ve chosen the mighty sweet potato!
The U.S. Committee for Refugees and Immigrants (USCRI) Vermont formerly known as Vermont Refugee Resettlement Program (VRRP) and City Market have had a long-standing partnership for a number of years. Since 2011, we’ve partnered on a monthly cooking class series titled A Mosaic of Flavor, where different cooks from the Vermont refugee community teach a class showcasing food from their home country and tell stories about their background and journey to Vermont.
- 1 of 38
- next ›