Littleton Food Co-op

a community-owned market

Producer Spotlight: Global Village Foods

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Producer: Global Village Foods

Founder/Owner: Damaris and Mel Hall

Location: Quechee, VT

Found at the Littleton Co-op: Samosas

Website: globalvillagefoods.com

Our modern day food systems were built on the backs of People of Color (POC), particularly the Black community, without making room to acknowledge their important contributions. During the month of February, celebrated as Black History Month, we take intentional moments to celebrate Black entrepreneurs, inventors, and businesses that have shaped the way we eat, drink, and live. Supporting a vibrant and diverse producer network is a yearlong goal of the Littleton Co-op, and we are proud to highlight BIPOC (Black, Indigenous, and People of Color) voices. Read more about Littleton Co-op’s Diversity, Equity, and Inclusion (DEI) work here.

The story of Global Village Foods is a story of the blending of two separate cultures through two people who express love through food. One half of the team, Damaris, hails from Kenya, where “farm fresh food was a way of life.” America’s growing trend of “eating with the seasons” was the idea that punctuated her childhood, with fresh ingredients and aromatic spices filling the air for family gatherings and communal celebrations. Her other half is Mel, was born and raised in Memphis, TN, in a culture filled with bold, soulful Southern fare. Together, their journey brought them to Vermont – a breeding ground for the “slow food movement.” 

The recipes of Global Village Foods are not just perfect for folks looking for authentic African cuisine, but also for those with food allergies. When Mel and Damaris had a child with severe food allergies, they worked hard to adapt their time-and-true recipes to be allergy-friendly, vegan, and gluten free. Their goal is to make sure everyone can experience flavorful, nutritious, traditional African cuisine.

Status of product availability at the Littleton Co-op, and labeling of producers (such as local, Black-Owned Business, NH-made, etc) and product status or ingredients (gluten-free, vegan, etc) is based on available information at time of publication. The food world is an ever-changing landscape and information presented here may not reflect the most up-to-date information available.

Producer Spotlight: The Honey Pot

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Producer: The Honey Pot

Owner/Founder: Beatrice Dixon

Location: Atlanta,  GA

Found at the Co-op: Pads, liners, tampons, washes, wipes, bath bombs

Website: thehoneypot.co

 

As is the unfortunate origin story for many companies, The Honey Pot started because CEO and co-founder Bea Dixon was suffering; and there was no solution in sight. As a child, she suffered through bacterial vaginosis for eight painful months. Then, her grandmother came to her in a dream and presented the correct remedy of herbs to heal herself. In 2014, armed with the knowledge of the dangerous toxins found in most name-brand feminine hygiene items – and the gumption to change that – she founded The Honey Pot. Now, all of The Honey Pot’s products are plant-based, powered by natural ingredients that make them hypoallergenic. There’s no SL, SLES, phthalates, or artificial fragrances. 

But to this day, it is still the people that come first. As Dixon said to Fortune, “I don’t want us to be judged based on how much money we raise or how much money we make. I want us to be judged on the character of our business, how we serve the humans we do.” Part of that translates to annually donating 2% of online sales to organizations that support wellness and education. The Honey Pot also won a 2020 ESSENCE Best in Black Beauty Award. 

 

Fire Cider Recipe from Heartsong Farm Wellness

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We were fortunate enough to host Grace Phillips of Heartsong Farm Wellness Center at the Littleton Co-op in January 2024 to lead a class on fire cider. Participants learned about typical fire cider ingredients and the benefits of this beloved tonic. While herbalist Rosemary Gladstar has the best known recipe for fire cider, it has truly evolved to be more of a concept than an exact recipe after years of adaptation in the herbalism and wellness communities. That being said, you can truly make this your own, so don’t fret about exact measurements or the need to substitute or omit an ingredient. After all, you’re the one who is going to be consuming it, so make it to your enjoyment.

Whatever ingredients you want to include in your fire cider, make sure to grab them here at the Littleton Co-op! We have the North Country’s best selection of local organic produce (often on sale!) to make your fire cider shine. Below is the recipe Grace shared during the Co-op’s fire cider making class:

 

Ingredients

 ½ gallon raw apple cider vinegar
 2 Onions (yellow preferred), chopped
 1 Lemon, zested and juiced
 2-3 Cayenne Peppers, chopped
 1 Fresh Ginger Root, grated
 1 Fresh Horseradish Root, grated
 2 bulbs Garlic, crushed or chopped
 Small jar of raw Honey

Equipment

 ½ gallon glass mason jar
 1 correct size lid (ideally the plastic ‘no spill’, but regular metal lid is fine)
 Cheese grater
 Paring Knife
 2 Cutting Boards
 4 small bowls
 Small and large spoons
 Parchment or wax paper
 Cheesecloth or strainer
 Paring Knife
 2 Cutting Boards
 4 small bowls
 Small and large spoons

Place your desired amounts (or all of each) of the onion, lemon zest, lemon juice, cayenne peppers, ginger, and horseradish into the canning jar. Cover with apple cider vinegar by two to four inches. If using a metal canning jar lid, place a piece of parchment or wax paper under the lid to prevent the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily during that time.

After one month, use a cheesecloth or strainer to separate the solid ingredients and any pulp from the liquid, pouring the vinegar liquid into a clean jar. Add honey to taste and balance out the fiery ingredients. 1/4 cup honey is a good place to start. Stir honey into vinegar until incorporated. Taste and continue adding honey until reaching desired sweetness level. The mixture should taste spicy, hot, and sweet (if desired).

Fire cider can keep for several months unrefrigerated and in a cool pantry, but it is best kept in the fridge. Use as a daily wellness tonic, or as a sauce for salads, vegetables, and grains. And if you don’t want to discard your strained out ingredients, check out this waste-reducing recipe for Fire Cider Chutney from our friends at Shelburne Farms. Enjoy!

10 Unique Ways to Present a Gift Card

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In many ways, a gift card is the perfect gift. It’s always the recipient’s favorite flavor, correct size, and matches all dietary restrictions. And a gift card to the Littleton Food Co-op is a surefire way to make sure your loved one is getting quality local food options at great prices. You can even purchase a Littleton Co-op gift card online and have it sent directly to your recipient (contiguous US addresses only). However, gift cards also get slept on as a present option, often said to be underappreciated and underwhelming because of their small size and frankly, lack of creativity. That’s where we come in! Here are some creative ways to present a gift card to your recipient that will have them saying “best present ever!”

Frame it Up

A simple frame will do, but take it one step further and replace the boring background photo it comes with with a pretty scrap of fabric, a colorful burst of paper, original art, or even a photo — hey, who woulda thought!?

Wine AND Money

To create a non-boring gift, just combine two stereotypically boring gifts into one! Use some ribbon and bow making skills (if you have) to attach the gift card. Bonus points if the wine is from our wide selection of domestic, international, organic, and fair-trade wine options at the Littleton Co-op.

Knit a Pouch

A generically labeled “pouch” is great for beginner crafters or those without a lot of time; who says it has to be square or symmetrical!? If it (the gift card) fits, it sits, it gifts. It also combines the authenticity of a homemade gift with the perceived impersonal element of gifting a card.

Load Up a Mug

You can choose to include some of their favorite sweet or savory treats — we suggest browsing the Co-op Bulk Department — or pad the inside with tissue paper, newspaper, or another material.

A Money-Filled Ornament

Many retailers sell fully or partially clear ornaments that can be taken apart to design. You can certainly spend time designing one… or let our rainbow veggie gift card shine through.

Deck the Halls

Slip your gift card into a deck of cards. Extra creativity points if you use an online site to create a custom deck of cards. Sneaky points if you don’t tell them the gift card is in there and you wait to see how long it takes them to deal a hand.

Slip in a Stylish Wallet

Save your recipient one step and put their gift card where it’s eventually going to end up! This also makes sure the card is protected from being lost in holiday craziness and is “disguised” as a gift card.

Decorative Tin

Don’t throw away that old mint container! Give it a new life with some decorations — bling, fabric, art, and textural pieces are all appropriate. No old mint tin laying around? You can certainly can purchase a new one, but consider taking the mints out and presenting them separately (or keeping them for yourself) to prevent germs from transfering.

Willy Wonka It

Slip it between the inner and outer wrapper of their favorite chocolate bar! Some stealth will be involved in this operation if you want a clean-cut and less noticeable result. Just make sure they don’t automatically throw away the wrapper without notifying!

Wait, Gift Cards Don’t Have Feet!

But your recipient probably does! No one can resist a pair of cozy socks, especially if there’s a great gift card inside!

So what are you waiting for? Purchase a Littleton Co-op gift card today and get to gifting!

7 Hanukkah Cocktails to Delight

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No eggnog or milk for Santa here! As the world of craft cocktails has gotten…craftier, chefs around the world have put themselves to the ultimate test of creating a specialty Hanukkah drink. Each chef listed below garnered inspiration from a different source; some paid homage to the traditional blue/white/silver color scheme; others played with traditional Jewish ingredients; and some just needed to get that punny name out in the world. Maybe you try one of these or are inspired to develop your own recipe!

Olive Oil Gin Sour

Egg Cream

Hebrew Hammer

Aperol Schvitz

Jelly Donut Cocktail

Blueberry Ginger Ale Spritzer

The Latkatini

Traditional Poppy Seed Rugelach

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Make ’em fruity or make ’em sweet with chocolate, these bite sized rugelach are sure to delight your Hanukkah or other celebration.

Recipe Information

Total Time:

6 hours (including chilling); 1 hour active

Servings:

24 cookies

Ingredients

Dough

  • 1 1/2 sticks butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt

Filling

  • 1/2 cup poppy seeds
  • 1/4 cup milk
  • 3 tablespoons honey
  • 2 tablespoons raisins, chopped
  • 1/2 teaspoon lemon zest

 Preparation

  1. Cream butter and cream cheese together until fluffy. Add flour, sugar and salt and beat to combine. Form 2 disks and wrap in plastic wrap; chill at least 4 hours or overnight.
  2. In a coffee or spice grinder, grind the poppy seeds coarsely. Heat poppy seeds in a pan with milk, honey, raisins and zest, stirring over medium-low heat until thickened, about 20 minutes. Let cool. This can be done ahead, and refrigerated overnight, or 45 minutes before the dough chilling time is over.
  3. Line two sheet pans with parchment, preheat oven to 325⁰F. Roll out each round of dough to make a 12-inch round about1/8-inch thick, then spread each with half of the filling. Use a pizza cutter or chef’s knife to cut each round in 12 wedges. Roll up each piece, starting at the wide end, curving the tips to make a crescent shape. Place on pan, chill for an hour.
  4. Bake for 40 minutes total, switching the position of the pans between upper and lower oven racks at 20 minutes.
  5. Place the pans on cooling racks and allow rugelach to cool for 10 minutes on the pans, then transfer to the racks to cool completely. When cool, store in air-tight containers for up to a week or in the freezer for up to one month.

Tips & Notes

It’s easy to make delicious rugelach variations—simply substitute the poppy seed filling with jam, cooked fruit, even chocolate chips.

Nutritional Information

161 calories, 10 g. fat, 26 mg. cholesterol, 108 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 2 g. protein

This recipe was originally curated by Robin Asbell and appeared on Grocery.Coop, Stronger Together. 

Winter Seasonal Beers at the Littleton Co-op

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While it can be tempting to limit your seasonal brewski thinking to just the times of sunshine and sandy toes, we urge you not to forget about all the great seasonal releases happening during these frigid months. Our beer buyer Kevin has been bringing in winter and holiday releases since before Halloween; but, now that the first snowstorm has fallen we’re finally ready to talk about some of them. Just remember that this list is not reflective of current inventory, so if you’re extra curious about picking one up, it’s best to contact the store to see if it’s still on the shelf. Or stop on by and talk to beermaster Kevin himself! He’s always happy to help you find what you’re looking for or uncover a new favorite brew. Here’s a few winter/holiday releases he wants you to keep an eye out for:

Joe’s Lager – Rek-lis Brewing Company

Classic American Lager brewed in collaboration with local ski industry titans Lahout’s Ski Shop in celebration of Joe Lahout Sr. From Rek-lis: “This light, crushable American lager is the epitome of an après-ski beer. It’s made for the average Joe, the Joey skiing in jeans, the Joe Schmo, and especially Joe Sr., who carved deep lines on the slopes of Cannon Mountain. At just 4%, it’s the perfect beer to crush while keeping your turns sharp all day long.”

 

Gingerbread Cider – Stowe Cider

Fresh-pressed apples, molasses, cloves, ginger, and a touch of sweet apple cider — what more could you ask for in a winter semi-dry hard cider? It’s a warm and smooth twist on the classic cookie from over the border in Stowe, VT.

 

 

 

Ice Wizard – Burlington Beer Company

It’s a double IPA that’s cold-fermented like a lager to produce a drier, crisper West Coast-like 8% ABV brew. From Burlington Beer: “Think vibrant pineapple, juicy apricot, and a hint of pine, all brought together with an ice-cold finish that’s crisp and refreshing.” Sounds like a bright and fruity glimmer of sunshine in the depths of the New England winter the Ice Wizard has concocted for us.

 

 

Powder Season – Greater Good Imperial Brewing Company

From the makers of the cheeky “Pulp Daddy” comes a seasonal winter ale brewed with REAL cherries. Founded in 2015 from just south of us in Worcester, MA, Greater Good brews exclusively high ABV (8% or higher) beers for “a singular goal of brewing big, full-flavored beers that are a little bolder than everything else out there.”

 

 

Ice Storm of ’98 – Baxter Brewing Co

Folks born in the early 2000’s may be of legal drinking age now, but only the tried and true will fully appreciate Baxter’s Ice Storm of ’98. This NEIPA that sits at 5.8% will put you in a much more comfortable position than its namesake New England event, even served ice cold. From Baxter Brewing: “With a lush malt profile and dynamic citrus, fruit-forward hop profile, this New England IPA is brewed to get us through any weather.”

 

Seasick Crocodile – Prairie Artisan Ales

As its kitschy name implies, everyone is choosing this highly-anticipated seasonal release from Prairie Artisan Ales over any grinch-y beer. With notes of cinnamon, cranberry, ginger, and nutmeg, this sour — like all of its other Prairie counterparts — is a great reminder of keeping the holiday season fun and playful.

 

 

 

Samichlaus Classic – Eggenberger

From Eggenberger: “Is brewed only once a year on December 6, and is aged for 10 months before bottling. As a result, this dark lager is one of the rarest beer specialties in the world and with 14% alcohol by volume, it is also the strongest of its kind. Samichlaus may be aged in the bottle for many years to come, as older vintages become more complex with a creamy warming finish. This beer is served best with sophisticated dishes and desserts, particularly with chocolates, or as a digestive by itself.”

 

Celebrator – Ayinger Privatbrauerei

Folks who tout this beer as “best in the world” aren’t wrong — Celebrator has had multiple wins, including the 2024 title, as “World’s Best” in the “World Beer Awards.” From the brewers: “Our mahogany-colored “Celebrator”, an underlying dark double barrel with 6.7% alcohol content and 18.5° root spice, is the dessert beer among our beer specialties. With its sensationally solid foam and a velvety, full body, our “Celebrator” is pure delight for any strong beer lover.”

 

St. Bernardus Christmas Ale – St. Bernardus

From the brewers: “St.Bernardus Christmas Ale is an intensely dark beer with a full, yet slightly fruity flavour, overflowing with the tastes of winter and zesty seasonal aromas. Aniseed notes are complemented by hints of creamy caramel and fire-roasted chestnuts. This zestiness shows no signes of abating, pushing through to a magnificent finish of dried fruits and chocolate. Just like all of our beers, this brew bears the imprint of the unique St.Bernardus yeast (dating back to 1946), that gives it its own special complexity.”

 

Scaldis de Noel – Dubisson, Noel – Oxbow Brewing Co, Delirium Noel – Huyghe Brewery

From Dubisson: “The Scaldis de Noël is brewed solely from malts, hops, candy sugar and water. It is a filtered, top-fermented beer with an alcohol volume of 12%. The use of caramel malts produces a copper-coloured beer with a full, rounded taste. The Scaldis de Noël owes its fruity taste and subtle hop aromas to the well-thought out choice of hops in this brew.”

Noel by Oxbow Brewing Co. in Maine is a wheat-based strong, dark brewed for the holiday season.

Top fermented and bottle conditioned, Delirium Noel boasts potent aromas of dark fruit, apricot, caramel malt, sweet cherry, cinnamon and clove with notes of vanilla, apple, banana and yeast. The taste is similar to aroma and also includes toffee, plum, and red wine with notes of pepper and bitter hops. The mouthfeel is medium bodied and creamy smooth thanks to generous and lively carbonation; the 10.0% ABV is well hidden, and the finish is lingering, spicy, and dry.

New beers added at the Littleton Co-op weekly! Come stop by and check out our selection of hundreds of local, craft, and international beers!

Take Your Holiday Visitors Here

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Depending on your point of view on visitors, you might be lucky and get to score a few extra days on either side of the holidays before or after the “main event”; whether that be your Christmas dinner, gift exchange, candle lighting ceremony, etc. Even a couple of extra hours can be precious time to spend with friends and family from far away. So you have the time…what do you do with your guests now? Show them what the awesome North Country has to offer! Down below we’ve compiled a list of classic northern NH locations perfect for first-time visitors and those willing to potentially deal with crowds and wait times, as well as some great spots even locals might not realize are great destinations to bring guests. Make sure to check online or cont

But first:

Littleton Food Co-op

Make sure you bring all of your visitors to the Littleton Food Co-op! The Co-op is *the* place to find quality local and organic foods, mementos from a variety of local producers, and more. We might be biased, but a locally-owned grocery store is the best way to see what’s important to a community all at once. Find out what life is truly like for those in the North Country through our food and drink. Moreso, stop and relax in the Co-op Cafe for a cup of coffee and a look at our community art gallery. And if you’re too busy exploring to cook, we have hot breakfast, lunch, and dinner prepped daily for your convenience. No membership is required to shop, everyone is welcome at the Co-op!

 

Cultural Classics

 

Super Secret Ice Cream

Beloved by locals and national admirers alike, Super Secret Ice Cream quickly catapulted from relative anonymity (hence the “Secret”) to full-blown phenomenon in the past couple of years. Just 10 minutes up the road from the Littleton Co-op, 2024 James Beard Award Nominated chef Kristina Zontini and her team handmake ice cream chock full of local ingredients and “no weird stuff.” Their products represent artisanal ice cream at its finest; you can stick with classic Vanilla Bean and Milky Chocolate, or be daring and get a scoop of Coquito or Cherry Pistachio & Mascarpone. Gluten free and vegan options available. Don’t forget the house-made waffle cone! Your guests will be left begging to take some home with them — that’s what Super Secret’s pint koozies are for. More Info.

Schilling Beer Company

Historians familiar with the Littleton area may recognize this brewery from its original purpose — a mill! Littleton’s iconic riverfront red mill is now the centerpiece to Schilling Beer’s three building campus. Founded in 2013, Schilling was one of the breweries leading the North Country beer-renaissance. They specialize in brewing modern European-inspired beers from their custom-built 20-barrel brewhouse. While they do not offer brewery tours at this time, you can get a great view of the process from their Store and Tasting Room. But Schilling isn’t just for beer enthusiasts – their woodfired pizzas, poutine, and pub pretzels will not leave those refraining from drinking with a less-than experience. Cozy up in the main building by the pizza oven, or check out one of their heated outdoor warming booths. More Info.

Chutters

Kids and adults alike will enjoy a trip to the world’s longest candy counter, humbly situated on Littleton’s Main Street. Chutters is 112 feet of candy from yesteryear, today, and tomorrow all bustled into a lively, fun-filled atmosphere. They also have a delectable array of fudge and specialty chocolates. All candy is picked yourself and priced by the pound, so even the pickiest of eaters will rest easy knowing they can get *exactly* 12 gummy bears and 4 licorice ropes. More Info. 

 

 

You might not think of…

 

Meadowstone Farm

Our friends at Meadowstone Farm do more than just wholesale their great products to the Littleton Co-op. Meadowstone is a cornerstone of the local food landscape, producing food with integrity — grown with a passion. They have a year-round farm stand open 8-5:30 daily and offer self-guided tours around the property. This is a great opportunity to learn about beyond organic growing, animal care, and our local landscape. And you just might walk away with a gift to take home or even a last-minute supper ingredient. More Info.

 

Wildbloom Beer

A relative newcomer to the North Country beer scene, what Wildbloom Beer may lack in seniority they sure make up for in heart and passion. Conveniently located on Littleton’s historic Main Street, Wildbloom’s serene taproom is the perfect antidote to a hectic and chilly day outside. Co-owners Devin and Beth have made it clear that introverts are welcome to lounge in one of their cozy windowed corners, but they’re also more than ready and willing to strike up a conversation with you, beer-centric or otherwise. Unlike many breweries of today, there’s no gimmicks or unnecessary frills here — the focus is on their (amazing) beer. It’s bring your own food, but they often announce local food pop-ups on their Instagram page. More Info.

Local Trail Networks

Wait, a set of FREE well-maintained trails that won’t be overcrowded with tourists? Yes, it exists! We are so fortunate to have access to the PRKR Mountain Trails in Littleton and Bethlehem Trails Association right over in Bethlehem. These trail networks are both 100% volunteer-maintained and community-funded. Consider taking your visiting outdoor enthusiasts for a quick jaunt or multiple hour trek across our beautiful natural landscape. And if anyone forgot any gear, the Bethlehem Trails Association has a “gear library” that operates very similarly to a little free library! Even if you want to stay around town, local organization Bike the North Country has set up a number of bike repair stations and bike racks in downtown areas for your use. BTA More Info. PRKR More Info. 

 

Order Your Holiday Roast Today!

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Don’t think that the Co-op Meat Department only takes speciality orders for Thanksgiving turkeys! The Co-op Meat Department is often touted as one of the best in the North Country. Let our experts behind the counter help you craft a holiday meal you won’t forget. Since December holidays are a little different for everyone, we have a number of options — too many to put in an online order form. To order from our wide selection of ham, beef, lamb, poultry, and more, you can do the following:

Call the Littleton Co-op

Just give us a call to order your roast today! Call the Co-op at (603) 444-2800 and ask to speak to the Meat Department. One of our employees will assist you over the phone.

 

Stop by in store!

Shopping at the Co-op already? Take one more thing off of your to-do list and order your holiday meat in person. Simply speak to one of our employees behind the counter to discuss your options. They will also be able to recommend already available pre-shelved options if you’re not ready to commit to a special pre-order.

Let the Littleton Co-op help you craft a high-quality holiday meal! Questions? Email us at in**@***********op.org.

Matzo Ball Soup Recipe

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While matzo is a traditional food and ingredient for Passover, matzo ball is an irresistible treat for a winter evening. For a vegetarian version the chicken breast can be excluded and chicken stock substituted for vegetable stock.

Ingredients

Matzo balls

  • 3 large eggs
  • 3 tablespoons chicken fat or vegetable oil
  • 3/4 cup matzo meal
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Black pepper
  • 3 tablespoons cold water

Soup

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 12-ounce chicken breast, boneless, skinless, cubed
  • 8 cups chicken stock
  • Black pepper
  • 1 teaspoon dried dill

Preparation

  1. For matzo balls: Lightly whisk the eggs in a medium bowl, then whisk in the fat or oil. Add the matzo meal, salt, baking powder and a few grinds of pepper to the egg mixture and stir to mix. Stir in the water and refrigerate for 30 minutes, until the moisture has been absorbed.
  2. For soup: In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots and celery, and saute until they start to sizzle, then reduce to medium-low heat for 5 minutes. Stir in the garlic and chicken and raise the heat to medium high. Cook, stirring occasionally, for about 4 minutes to lightly brown in spots.
  3. Add the chicken stock, pepper and dill and bring to a boil, then reduce the heat to low to maintain a gentle simmer, then cover the pot.
  4. Scoop rounded tablespoons of matzo mixture, roll each scoop into a ball and drop into the simmering soup. When all the matzo balls are in the soup, cover and adjust the heat to bring the soup back to a very gentle simmer. Cook for 30-40 minutes, and then serve hot.

Nutritional Information

640 calories, 26 g. fat, 250 mg. cholesterol, 1340 mg. sodium, 51 g. carbohydrate, 5 g. fiber, 47 g. protein

This post originally appeared on the Co-op Stronger Together website.









Upcoming Events

 

Littleton Food Co-op Board Meeting

Littleton Food Co-op Board Meeting

Join us each month for our upcoming board meetings on Zoom or in person.
Painting Native Spring Flowers w/ Littleton Garden Club

Painting Native Spring Flowers w/ Littleton Garden Club

Local author and Littleton Garden Club member will lead attendees in watercolor painting bookmarks with spring flower designs at the …
Senior Member Discount Day

Senior Member Discount Day

Senior Member Discount Day is on the 5th!

View more events here!

 

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