Littleton Food Co-op

a community-owned market

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Open Daily 7am - 8pm
Meat Counter: 7am - 7pm
Deli: Sun - Thu 7am - 6pm / Fri & Sat 7am - 7pm

The Co-op’s Community Hub

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By Becky Colpitts, Community Outreach

Do you know what’s fun about leaving the Co-op? Going through the exit! Our exit foyer has a community board with events, classes, information, and more. It’s a great place to find something new to do, learn about volunteer opportunities, meet new people, or discover a class that sparks your interest. The board is always changing and is the perfect spot to find out what’s happening in the area.

But that’s not all – we also host a Free Little Library. The Co-op provides a bookcase and space; everyone is welcome to add books or take books as needed. Please remember that a free little library isn’t a place to dump boxes full of books, however; the library belongs to the community, not just the co-op, so we ask for everyone’s cooperation in keeping things tidy.  If the shelves are full, please bring back your books another day. The good news is that the books get taken quickly so there’s always more room the next day!

Are you a gardener? Then you should check out the free seed library too! Want to try a new kind of veggie in your garden? Don’t want to plant 100 zucchinis? Here’s your solution – bring your extra seeds to the seed exchange and take a few new kinds home with you. Again, we provide the space, Barb Radmore and Janice Mercieri take care of the rest, and we’re so grateful for all they do. Check out North Country Seed Library on Facebook to learn more about the kinds of seeds you may find and how to share your own.

Before you leave, also be sure to check out the community shelves next to the little library. You’ll find free local publications, pamphlets from area organizations, and business cards here. It’s a great spot to pick up information about local businesses or read a little bit of local news.

If you want to post something on our community board, please come inside and check with our Service Desk. They do a great job keeping the bulletin board and all the shelves nice and tidy! We’re happy to help you find the right place to post your flyer.

Thanks for visiting the co-op! We hope you enjoy all the awesome community information on your way out!

An Ode to Rotisserie Chicken

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By Annie Stuart, Co-op Foodie & Marketing Maven

Sometimes, I have no idea what’s for dinner. I’m sure many of you can relate! And even though it’s my job to write about food, I love to try new recipes, and I literally work in one of the best grocery co-ops in New England; I still have days where I’m feeling hangry and have no idea what to cook.

Enter the rotisserie chicken. In my opinion, it just might be the penultimate comfort food. It’s also highly versatile, and best of all, it’s so effortless. Our deli department regularly roasts high-quality whole chickens with crispy golden skin and just the right amount of seasoning. When I’m not in the mood to cook (surprisingly, not that often!) I like to grab a fresh roasted chicken on my way out the door, along with one of the pre-made salads in our fresh case. It’s a simple and healthy dinner, averting the worst cases of the hangries.

My favorite part, however, is the leftovers. I try to be mindful of food waste and use up every bit I can, especially when it comes to animal products. In my kitchen, the leftover chicken gets shredded up and regularly tossed into soups, curries, casseroles, stir fry, and of course, tacos. Sometimes I even roast the bones in the oven along with bits and pieces of leftover veggies, then put it all in a pot with some herbs to make a savory stock. The options are endless.

Rotisserie Chicken Day is Friday, June 2, so **@***********op.org“>please share your favorite, most lazy, utterly delicious ways to serve leftover chicken. If we get some fun ideas, we can share them to celebrate!

Symbols for Sustainability

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We’d all like to make more earth-friendly choices when we’re shopping, but it can be confusing to discern what different labels mean. Here’s a handy guide to some sustainable symbols, brands, and certifications, so you can keep an eye out when you shop.

 

One Percent for the Planet is an international organization whose members contribute at least one percent of their annual revenue to environmental causes to protect the environment. The aim is to offer accountability, prevent greenwashing and certify reputable giving.

 

From fighting deforestation and climate change to building economic opportunities and better working conditions for rural people, the Rainforest Alliance is working to solve urgent environmental and social challenges.

 

The term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, in the U.S., organic crops must be grown without the use of synthetic herbicides, pesticides, and fertilizers, or bioengineered genes (GMOs).

 

Friend of the Sea has become the leading sustainable seafood certification standard for products and services that protect the marine environment. The certification awards sustainable practices in Fisheries, Aquaculture, Fishmeal and Omega 3 Fish Oil.

 

Tree Free Greetings has a 200-panel photovoltaic array that provides roughly 65,344-kilowatt hours per year of clean, renewable electricity. That’s enough electricity to power 10 average New England homes per year! Tree-Free’s on-site printing operation is 100% powered by the sun.

 

To become Climate Neutral Certified, a company must show that it is working to reduce the greenhouse gas emissions from making and delivering its products and services – and compensates for all of them, every year.

No Mow May (and Beyond)

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We have a lot of wonderful sustainability projects and practices happening here at the Co-op, including collecting food waste, recycling, reducing plastic usage, and more. But we’re not just focused on keeping trash out of the landfill and trying to reduce our carbon footprint, we’re also actively working towards adding biodiversity to our landscaping.

You’ve probably heard about No Mow May, which lets the flowering plants in our lawns have a chance to bloom a little longer and benefit local pollinators. We’ve set aside a section of our front slope facing Bethlehem Road for this purpose, and we’ll most likely keep it un-mowed through the summer, with perhaps a little trim here or there. Eventually, we hope to incorporate additional native plants and wildflowers into the space so it becomes a wild garden full of colors and textures that change with the seasons, as well as providing a habitat for local wildlife.

Here are some photos of the area, along with a close-up of some interesting plants that are popping up. So far we’ve spotted dandelion, yarrow, plantain, chickweed, sorrel, clover, trefoil, cinquefoil, and more. An interesting patchwork of colors and textures is emerging, where once it was a plain green slope. Keep your eyes on our lawn to see what else grows!

Annual Meeting 2023

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Did you miss our 2023 Annual Meeting? We had a great time at Iron Furnace Brewing in Franconia, who generously offered to host our gathering this year. Everyone loved the pizza and beer!

Highlights on this year’s agenda included special guest speaker Derrick Samuels of Genuine Jamaican, who regaled us with hilarious and heartfelt anecdotes from his experiences building his locally-renowned brand of hot sauces and seasonings. We also presented the second annual Cooperator of the Year award to Tim Wennrich for all of his efforts to reduce food waste and promote local agriculture in our region. And last but not least, we presented a “Big Check” to Veterans 2 Veterans Group, who were selected to be this year’s recipient of the proceeds earned from our ever-growing Community Fund. We also heard facts, figures, and reports from our Operations Manager Chris Whiton, and a review of all the ways we cooperate from our Community Outreach Coordinator, Becky Colpitts. We then wrapped up the meeting with a Q&A session and a door prize.

Big thanks to our Board of Directors for organizing this event, and to all the Members, employees, and candidates who attended. We had a great time!

Mount Cabot Maple

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By Catherine Cushing, Specialty Cheese Manager

If you happen to be in downtown Lancaster and feel like taking a lovely drive out into the countryside, you might go up Middle St, take a left onto Grange Rd., follow Grange Rd thru to Pleasant Valley Rd, take another left onto Rowell Rd and at about 1⁄2 mile in on the left, you will come upon the homestead and enterprise of Morgan Hill, owner of Mount Cabot
Maple.

Mount Cabot, the tallest mountain in the Pilot Range of the White Mountains, is the site of the organic sugarbush where Morgan and her team collect sap in the early spring and reduce the
sap in a traditional wood-fired boiler to produce a single source, unadulterated and exceptional maple syrup, maple cream and dry maple sugar.

In 2020, Morgan purchased MountCabot Maple from Biff Wyman, a longtime and famed sugarmaker, who reached the decision to sell the business after the 2016 and 2017 devastating Forest Tent Caterpillar infestation defoliated thousands of trees, resulting in a 62% decline in syrup production. Morgan was raised on this property and is a passionate steward of the land. She knows that in their lifetime she will not witness a full forest recovery, but is still committed to employing best practices and lots of hard work (much of it done on snowshoes) to achieve the best outcome.

We at the Littleton Food Co-op are happy to support Mount Cabot Maple and to offer these fine products to our customers. The Mount Cabot sugarbush has been in operation under one sugar maker or another since the 1860’s and we suggest that you visit the informative and engaging Mount Cabot Maple website to learn more about the history and geography of this special place in our world and the people behind this outstanding product.

more info: www.MtCabotMaple.com

March Member Raffle

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From March 19-25 2023 we’re offering a Member Appreciation raffle! This one’s for all our Partial Members out there: come by the Co-op and upgrade to a Full Membership – that’s 4 shares total – or purchase a brand new Full Membership. As a thank you, we’ll give you a raffle ticket for a chance to win a fun gift basket of local goodies!

If you’re a partial Member with fewer than 4 shares, you’re probably aware that you’re missing out on the benefits of a Full Co-op Membership, like the ability to vote in our Board Elections. We encourage you to check how many shares you currently own, upgrade to a Full Membership, and claim a raffle ticket! We want to make sure everyone can vote in our upcoming Election, and this is a fun way to remind everyone to become Full voting Members and help our cooperative democracy happen.

Our grand prize is worth about $130, and includes all kinds of great local products. Here are some highlights:

Genuine Jamaican BBQ sauce, made right across the river in Barnet, Vermont. Check out John Heartson’s video, featuring Derrick, the Genuine Jamaican: “In Vermont”

Bee’s Wrap is made in Middlebury, Vermont. Infusing organic cotton with a blend of beeswax, plant oil and tree resin, she created a durable yet pliable beeswax food wrap that could be used again and again – helping people be like bees and do their part for the greater good of the planet.

Maple Medicine was created from a desire to establish a natural medicine chest to support holistic family wellness. Made in Montgomery, Vermont.

Badger is inspired to make healing products and run a healthy business where money is the fuel and not the goal, where fun is encouraged, and where they cultivate good through their actions and advocacy. Their facilities are in Gilsum, NH.

Janice Mercieri is a member here at the Co-op, helps run the Seed Library in our foyer, was NH’s 2021 Beekeeper of the year, fierce advocate for the environment and owns White Mountain Apiary in Whitefield, NH.

Bhoomi Devi Seeds are grown in Bethlehem NH at Shambho Farm, using homegrown fertilizer and a strict no-till bed management. This beautiful plant sanctuary is operated by Olivia O’Dwyer, Noah Dest, and Mother Nature (Bhoomi Devi). Noah works in the grocery department here at the  Co-op.

(And yes, Full Members can enter too! We won’t leave you out of the fun.)

The 21-Day Racial Equity Habit Building Challenge

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The 21-Day Racial Equity Habit Building Challenge is now in its 9th year, growing from humble numbers to over 7,000 organizations and individuals participating in 2022.

There are lots of challenges like this out there – just google it! So why is this one special, and why is your Co-op talking about it? The Racial Equity Habit Building Challenge comes from Food Solutions New England at UNH, so it’s a local thing. It focuses on food, food systems, agriculture, land access, and related topics, which are all near and dear to our cooperative hearts.

Plus the whole idea syncs up really well with Cooperative Principle #5, which encourages Co-ops to participate in Education, Training, & Information. This Challenge is just 21 days, making it a manageable way to educate yourself about what food goes into your body, and all the ways our food choices affect the world in which we live.

It also fits in with our DEI Statement, along with the four pillars of education, accountability, communications, and sustainability.

We all eat, right? The food cycle – including farms, processing, distribution, marketing, shopping, eating, and of course, waste – has a massive impact not just on ourselves and our health, but also on the environment and on our communities. It’s become clear, especially during the pandemic, that our food system requires an overhaul in order to be sustainable. This challenge is a wonderful way for each of us to learn the part we play in co-creating a thriving future, for ourselves and future generations.

So, what’s the challenge? It typically happens in April (but you can do the reading anytime!), so if you sign up with Food Solutions you’ll receive a daily email prompt with a short reading, video, or audio file. You can work at your own pace, and are encouraged to take about ten to fifteen minutes each day with the material in the prompt, plus extra resources will be provided in case you want to dig further into the day’s topic. You have the option to log into an online forum if you’d like to discuss the prompts in a supported and moderated environment. You’re also encouraged to share your experience on social media using the hashtag #FSNEEquityChallenge and have conversations with friends, co-workers, or other community members who may also be doing the Challenge.

Visit the Food Solutions website to learn more and register for this April:

www.foodsolutionsne.org/21-day-racial-equity-habit-building-challenge

 Join A Co-op Discussion Group

Becky, our Community Outreach Coordinator, will be doing the challenge along with some of our staff here at the Co-op! We’ve heard from a few people that they’d be interested in doing this together at some point in early summer, and we would love to have Members, employees, and even Board Directors get involved and get our own discussion group going this year.

If you’d like to join us in the cafe to chat about the Challenge once a week or so, feel free to drop your contact info below. Or just reach out to Becky: bc*******@***********op.org.

Cooperation in the Community

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Becky Colpitts, Community Outreach Coordinator

Our Co-op is a catalyst for cultivating a vibrant community and regional economy, and of course, we’re all about local!

Putting these words into action, our Co-op participates in a variety of statewide and regional initiatives which work together to build a healthy, thriving food system and bolster our regional economy. They include food access, agriculture, diversity, equity, and inclusion, and platforms for us to work with our fellow food co-ops.

Our intrepid community outreach coordinator, Becky Colpitts, acts as our spokesperson for many of these partnerships. Our General manager, Ed King, and some of our senior Management Team are closely involved as well! Feel free to reach out to us if you have questions or would like to learn more about the community initiatives below.

The New Hampshire Food Alliance (NHFA) NH Food Alliance – NH Food Alliance is a statewide network that engages and connects people dedicated to growing a thriving, fair, and sustainable local food system in the Granite State.

Racial Equity Action Team – Learn more about the Racial Equity Action Team here. 

NH Eats Local Team – Learn more about the NH Eats Local Team here.

NH Food Hub Network – Learn more by visiting the NH Food Hub Network page.

Neighboring Food Co-op Association (NFCA) – The Neighboring Food Co-op Association is a federation of food co-ops across New England & New York State that are working together toward a shared vision of a thriving cooperative economy, rooted in a healthy, just, and sustainable food system, and a vibrant community of co-operative enterprise.

Healthy Food Access Regional Group – this group shares best practices and updates on food access across the region.

The Littleton Food Co-op offers Granite State Market Match (GSMM) to all SNAP participants, allowing a 50% discount on all fresh fruits and vegetables in our store. We also operate the SNAP/GSMM booth at the Littleton Farmers Market. Our employees also volunteer when the Mobile Food Bank comes to our area.

DEI Community of Practice – a support group for regional cooperatives, sharing best practices, training, and resources for improving DEI in cooperative grocery businesses.

New Hampshire Food Bank –  https://nhfoodbank.org

North Country Food and Agriculture Council is a North Country initiative that is in th

e early stages of organizational development. The backbone team have been meeting for over a year. They came together out of a food and agriculture resiliency focus group that the North Country Council organized in 2021. The work is bringing North Country businesses, farmers, nonprofits, and community members together to support a thriving agricultural economy and food system in the northernmost part of our state. Email bc*******@***********op.org for more information.

Reduce Food Waste At Home

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By Robin Asbell
I have a confession to make. Sometimes, in the course of my week, I make too much food. Sound like a good problem to have? Well, it seems to be alarmingly common in our affluent country. My excuse is that I develop recipes for a living, so I test recipes even when I already have food to eat. My family, friends and neighbors all benefit from my overproduction, but more often than I would like, things go to waste. That half a jar of tomatoes for the pizza I made a couple of weeks ago got ignored when I moved on to testing dessert recipes. Then, we meant to finish all that cake, but by the time we realized that we couldn’t eat another bite, it was stale.

I feel terrible about it, every time, and resolve to do better. This year, for Earth Day, I’m going to do my small part to cut back on waste.

Earth Day started in 1970, back when there was no regulation of pollution. It was perfectly legal to dump sewage in the river, or send tons of toxins up in smoke. That year, Senator Gaylord Nelson created Earth Day, and 20 million Americans came out in solidarity across the country. By that December, Congress created the EPA, and started reining in industrial polluters and protecting our air and water.

Since then, Earth Day has become an annual reminder that we still have work to do, on recycling, cleaning up our toxic industries, as well as not wasting food.

Dried up carrots, moldy nubs of cheese, and stale bread heels pile up in refrigerators across the USA, and they add up to billions of dollars in food waste. In fact, food scraps are the number one thing that goes to the landfill. According to the EPA, methane gas released from food waste in landfills accounts for 20% of the United States’ greenhouse gas emissions.

We waste food at all points in the supply chain, so it’s not just your fridge that’s causing problems. At harvest, it gets damaged and tossed on the way out of the field. At the processing plant, things spoil or stick to the machinery and get rinsed down the drain. Grocery stores have to sort through and discard produce that isn’t perfect, although some of that is picked up by food shelves (a recent study found that food co-ops recycle 74% of food waste compared with a recycling rate of 36% for conventional grocers.) Out of date packaged goods have be pitched, as well. Restaurants and food service fill dumpsters with all the food we leave on our plates, combined with things that didn’t sell in time.

I am going to work to waste less this year and use more of the food I buy. If you’d like to do the same, here are a dozen tips that can help reduce your waste, and as a bonus, save you money!

12 tips to reduce food waste

1. Use those radish and carrot greens

Buying radishes or carrots by the bunch? Use the leaves to make pesto, salads (like Moroccan Carrot Radish Salad), and toss in soup. Think of them as peppery parsley.

2. Savor broccoli and cauliflower stems

Do you discard broccoli and cauliflower stems? Peel the tough skin from the stems and chop the tender cores to use in the dish, or cut in planks to eat with dip. This Creamy Broccoli soup uses the stems and florets.

3. Cook kale stems like you would celery

Do you discard kale and other greens stems? When cooking with kale, you can simply separate the leaves from the stems, chop the stems, and cook the stems first; they will cook a bit like celery. If you juice, save all your greens stems from meals you prepare, including parsley, and add to your juice for a chlorophyll boost.

4. Flavor stock and other dishes with potato peels

Do you peel potatoes? The peels make a flavorful addition to stock, and even thicken it a bit. Consider whether you even need to peel; many soups, potato salads and even mashed potatoes are more nutritious and filling with the skins left on.

5. Enjoy the flavor and nutrition of apple peels

Baking or cooking with apples? Leave the skins on and you will reap the nutrients and fiber they contain, and save time. If you do peel, add them to soup stock, for a subtle sweetness.

6. Zest your citrus and freeze for future use

Juicing a lemon or lime or eating an orange? Zest your organically grown citrus first, then you can freeze the potent zest in a freezer bag, for adding a hint of citrus to everything from muffins to pastas.

7. Peel overripe bananas and freeze for smoothies or baking

Are those bananas looking a little too brown to put in the lunch box? Peel and freeze them, then add them to smoothies (like Hidden-Spinach Berry Smoothie or Orange Dream Silken Smoothie), or thaw and puree for banana bread, muffins and cakes.

8. Puree and freeze veggies before they go bad

Do you have veggies going soft in the crisper? Cook and puree carrots, sweet potatoes, greens, cauliflower, and other veggies, then freeze. Stir the purees into pasta sauce, macaroni and cheese, soups, casseroles and meatloaf for an added veggie boost.

9. Save veggie trimmings for soup stock

Cutting up vegetables for a dish? Save and freeze the skins and trimmings from onions, carrots, celery, sweet potato, potato, parsley, spinach, and other mild veggies (peppers, cabbage and broccoli can be too strong) until you have a good amount to make Veggie Trim Stock.

10. Use up stale bread in flavorful recipes

Do you have bread going stale? Freeze the slices to use later in stuffing, croutons, or recipes such as Ribollita soup, Creamy Lentil Soup with Wheaty Croutons or Flexible Bread and Veggie Casserole. Make croutons for salads and soups, or crumbs to toss with pasta or top casseroles. Don’t forget about bread pudding and stratas, too.

11. Keep food that needs to be consumed soon front and center

Organize your refrigerator and pantry, and put foods that should be consumed sooner right in front. Switch your storage containers from opaque to clear glass, so that you will see that tasty lasagna from last night, because out of sight is out of mind.

12. Turn your vegetable scraps into fertilizer

Do you have room for a compost pile or a worm bin? Ultimately, transforming your plant waste into fertilizer is better than packing it in the landfill. Or if you don’t have the space at home, bring your food scraps to the co-op! We have a collection bin right out front for Meadowstone Farm, which takes food waste and turns it into fresh soil.

This article originally appeared on Co+op Stronger Together, and was updated by LFC Co-op staff.









Upcoming Events

 

Senior Member Discount Day

Senior Member Discount Day

Senior Member Discount Day is on the 5th!
Co-op Kitchen Demo w/ Chef Peter

Co-op Kitchen Demo w/ Chef Peter

Up close and delicious with the Co-op Kitchen Team! Sat. Dec 6th at 11:30AM Chef Peter is demoing a dessert …
Free Sampling with Stowe Cider

Free Sampling with Stowe Cider

Stowe Cider will be in store on Thursday, December 11th to sample a selection of their Vermont-crafted hard ciders from …

View more events here!

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