Littleton Food Co-op

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Signs You’re in a Relationship with Hummus

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Your friends always know what you’re bringing to the party/potluck/movie night/baby shower/etc.

You tsk at people who need different foods for breakfast, lunch, and dinner

Your ears perk up whenever someone mentions needing more protein (because you know just what to recommend)

You refer to chickpeas as “pre-hummus”

Your phone’s camera gallery is a sea of beige (in the best, most delicious way possible)

It’s the first thing you think of when you wake up, and the last thing before you go to sleep

You have an objective ranking list of brands and flavors ready to recommend at any time

You’ve been known to get into some heated arguments with friends or strangers about your opinion on the “correct” way to spell hummus

The words “serving size” will not get in the way of you and your betrothed

Your life’s passion belongs to finding a cure for those who don’t like hummus

What Your Dip Choice Says About You

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The dipping possibilities are practically endless! At least, they’re much more expansive than we were willing to list here. Since we were feeling in an early 2010s Buzzfeed quiz-taking mood, we decided that the dip you most often reach for can say a lot about you. Here we present a part of your soul you may not have realized:

Salsa

Salsa. Is it basic to say you’re basic? To those who don’t know you well, they’d definitely call you that “B” word. But what they don’t know is that you have a hidden depth that only presents itself around people you feel comfortable with. That doesn’t necessarily mean you’re an introvert, but you save your extra spice for close friends and family. You won’t volunteer to play the starring role in the next community play, but you wouldn’t shut down a karaoke duet with your bestie. 

Guacamole. You’d much rather “go with the flow” than stick to a plan. You’re confident… sometimes too confident. You have bold opinions and a great sense of self, which has served you well in your career and personal life. However, you sometimes walk the line between “confident” and “arrogant,” which is why some people have a different interpretation than you see yourself. You attract loyal friends, and they’re always ready to come to your defense and set the record straight.

Queso. You don’t believe that it was curiosity that killed the cat – and you’re going to investigate what did. Your childhood revolved around Nancy Drew and spy movies, and has transitioned to an adulthood of trying new cuisines and hopping on the latest fashion trend. What people don’t realize is there are always calculations behind your risks. Sure, you’ll go on an epic backpacking adventure… but there’s going to be a lot of heavy research beforehand.

Spinach Artichoke. You frequently suffer from “analysis paralysis.” And while that might result in a longer decision making timeline, those around you appreciate knowing your final result isn’t a flippant choice. You love making a pros and cons list or engaging in healthy debate. You’re not quite an introvert or an extrovert, which frustrates some people, but you like existing in the space between based on who you’re interacting with. Someone would unironically say “you contain multitudes.”

Buffalo Chicken. You are truly the star of your own life. The spotlight loves you, and vice versa. And while people are quick to acknowledge your shiny end product, you also appreciate when your hard work and preparation is noticed. You didn’t become a star by accident – it was putting in time and effort into each part of your life. Your love language is gift giving (or gift-making when you have the time) and you’d certainly never show up to a get together empty handed.

Hummus. You often take on the caretaker role in your friend group; people look to you for mentorship, affirmation, and the First Aid kit you always keep in your bag. You are always looking out for the needs of everyone else, and feel most comfortable when everyone is included. Big parties are not your scene; you’d much rather stay home on a Saturday night, curled up with a good book (and your hummus, of course).

French Onion. You’re a minimalist in life… and in dips. You can’t understand why anyone would buy a dip to specifically match the dipper; part of why you like french onion dip is it goes with just about everything. You extend that mentality to the rest of life, taking a minimalist approach to your home, your closet, and your tight knit friend group. You live by the motto “quality over quantity.”

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!

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 info@littletoncoop.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.

The Wonderful World of Cotija Cheese

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Are you familiar with cotija cheese? If not, football season is the perfect time to try it out! Cotija cheese is a semi-hard, slightly aged cheese from Mexico that crumbles like parm but with a stronger, saltier flavor. It doesn’t melt, so it’s often used for crumbling on top of dishes. But it doesn’t have to be regaled to the sidelines! We curated some great recipes that use cotija cheese in a variety of contexts — but they’re all great for this weekend.

 

 

 

 

Mexican Street Corn Dip

Variations of this dip is perhaps one of cotija’s most notable contributions. Whether it’s intact on the cob in the summer, or made from canned corn in the colder months, different forms of street corn are a great way to add some ~zest~ to your plate. This recipe puts these flavors into a creamy dip form–perfect for scooping up with a tortilla chip or pretzel! The cotija helps counterbalance the jalapeno and various spices while contributing a unique texture. Check out the recipe here.

Cilantro and Cotija Queso Dip

We love this recipe because it’s one where cotija really gets to be a main player. Even though it’s still crumbled on top, it’s accompanied by other ingredients with mild profiles, so it’s salty characteristic gets to stand out. Try it for yourself here.

Bacon Guacamole with Cotija Cheese

If you didn’t think classic guac could get any better, you’ve never put BACON in it. I mean, what isn’t improved by adding bacon? The cotija serves to make the guac creamier than what you’ve come to expect. Plus, you get the added benefit of surprising your guests who were just expecting regular guac. They weren’t expecting this masterpiece.

Okay, you caught us: we’re big dip people. Dips are so versatile, both in flavor possibilities and different uses. Of course chips and other dippers are classic, but you can also recycle and reuse dips into later weeknight recipes. Speaking of…

Mexican Hot Dog

This recipe is great because you can serve it on game day, or certainly save it for later in the weekend as a use for party leftovers. Everyone loves a classic dog, but adding only a couple steps elevates this base beyond the ballpark. Check out the recipe here and let us know what sort of variations you would add.

 

Where’s the Milk?

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Many folks have been asking this winter: “Where’s all the Robie Farm milk?” “Why do you not have any Huckins Farm products on the shelves?” Although we’re tempted to stockpile all that local dairy goodness for ourselves, that’s not what’s happening here. We wanted to set the record straight about local dairy this winter.

First, there’s the cows themselves.

Simply put, cows do not produce as much milk in the winter. Unlike childhood storybooks have led us to believe, cows are not constant suppliers of milk that are ready with a fresh squeeze whenever we feel. Many factors affect milk production, and a huge one is weather. When temperatures drop for our infamous New England winters, it changes the life of a cow completely. First, their feed changes. Gone are the rolling acres of fresh green pasture; farmers become more reliant on hay and alternative feeds. Did you know that cows can drink an average of 3 to 5 gallons of water a minute? Cows are pretty fussy about their water temperature. Water that’s too cold or even frozen is not going to fly. No hydration or nutrition = no milk. In addition, cows have to send their bodily energy away from making milk for the winter. It goes either to maintaining their internal body temperature or producing new life to continue the milking cycle.

Secondly, there’s the farmers.

It’s not uncommon to hear a dairy farm being referred to as a seventh, eighth, twelfth generation or beyond operated farm. This means the farm is run by a family, like many of our local farms are. Staffing a dairy farm is a hard task year round, but especially difficult in the winter. Children that would be helping around the farm return back to school, work slows enough to not justify part-time farmhands, and conditions can become brutal for even the most experienced farmers. Suffice to say, if there even is milk to prepare, there might not be enough people around to do it.

So when is the milk coming back?

Short answer is we don’t know, but we’re working hard to make sure it’s as soon as possible. A high priority of ours is cultivating meaningful relationships with our local dairy farmers, and we know they will prioritize getting milk back on our shelves as soon as possible. However, we can’t sell you milk when there is none coming from the farm. The dairy farmers cannot predict what factors will impact milk production in the coming weeks, so, unfortunately, they can’t tell our Dairy Department when they will deliver. We also don’t want to name a random date only to get your hopes up and generate disappointment when unforeseen circumstances kick in. 

Then how will I know when it’s back?

The best recommendation we have is to call the store to inquire about a product you are interested in. We cannot call customers when a product comes in or set aside product; we see hundreds of customers everyday and our staff are too busy to carry out special requests like these. This is also a great opportunity to try something new! We have thousands of products in store and new items added weekly. Who knows, you might just discover a new favorite.

Thank you for your patience and understanding as we work through this natural part of the milk production cycle.

Support the NH Farm to School Bill

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The New Hampshire state legislature will soon be deciding on HB1678-FN, also known as the Local Food for Local Schools Reimbursement Pilot Program or the Farm to School Bill. The goal of this program is to connect more NH school cafeterias with fresh, locally produced foods to serve their populations. We’ve said it before and we’ll say it again: there are innumerable benefits to eating local, including fresher food, lower carbon emissions, and a strong economy. That is why the Littleton Food Co-op is a proud supporter of the Farm to School Bill. As we know, a thriving democracy only thrives when its members are active participants. Here’s what you can do to help support the passage of this bill:

 

 

Educate yourself on the bill

NOFA-NH (Northeast Organic Farming Association of NH) has put together a great resource guide about how this program will work, why it is important to NH, and who will benefit from it. Click here to read more from NOFA-NH. 

Read General Manager Ed King’s letter of support for NH HB-1678-FN

To Whom It May Concern,

Food Coops across the country have a long history of supporting local agriculture
and healthy eating. I’m writing this letter in support of a Farm to School Bill that is
currently before the New Hampshire House (HB 1678-FN). The goal of the bill is to
increase the availability of local fruits and vegetables in our school systems
statewide. Similar Bills have failed to pass recently in New Hampshire, leaving a
significant amount of Federal matching funding on the table. Speaking on behalf of
the Littleton Food Coop’s 9 Board Members and over 9,000 Members we feel that it
is imperative that HB 1678-FN passes in Fiscal Year 2024.
We’re not sure why this initiative hasn’t passed before this year? This program has
a modest cost of $241,000 for the state and accesses significant federal matching
funds that have already been approved. Do our representatives have something
against NH Farmers? Or perhaps they’re not interested in better nutrition for our
school children? I doubt that is the case. Maybe I am missing something here? What
we don’t want is the errors of the past to doom a positive path forward. Therefore the
Littleton Food Coop and its Members urge our legislatures to pass HB 1678-FN
during this session.

Cooperatively,
Ed King, General Manager LFC

Sign the official letter of support

NOFA-NH is doing the ground work of centralizing communities across NH into one strong letter of support. Click here to add your name to the letter and an optional short what local food means to you.

Contact your representatives

If this is a cause you’re really passionate about and you have a few extra minutes, use them to contact your state representative directly. Click here to find out who your representative is. If this seems to overwhelming, have no fear! There are plenty of resources and templates online designed to help folks contact their representatives. Many of them allow you to just plug in your name and information, and a sentence or two about the bill you’re writing about.

Help us make local food in local schools a reality!









Upcoming Events

Spring Case Lot Sale!

Spring Case Lot Sale!

May 18, 2025, 7:00 am - 9:00 pm
Shop the Littleton Co-op May 16th, 17th, and 18th for extra special deals on cases of your favorite pantry staples! …
Littleton Food Cooperative Board Meeting

Littleton Food Cooperative Board Meeting

May 19, 2025, 5:00 pm - 6:00 pm
Join us via Zoom for our upcoming board meetings each month!
Co-op Kitchen Demo w/ Chef Corey

Co-op Kitchen Demo w/ Chef Corey

May 25, 2025, 11:30 am - 12:30 pm
Up close and delicious with a member of the Co-op team! May 25th Corey is whipping up their famous crepes …

View more events here!

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