Celebrating 15 Years // NFCA News April 2026

Celebrating 15 Years

In March, the Neighboring Food Co-op Association (NFCA) community gathered in Greenfield, MA, to celebrate 15 years of shared impact as a regional co-operative of grocery co-ops.

In addition to networking, peer dialogs, and workshops, the gathering heard remarks from Neighboring Co-operator Award recipient Doug O’Brien, President & CEO of the National Cooperative Business Association (NCBA CLUSA). 

“Co-operation matters most in a challenging time, and we are in a challenging time,” said O’Brien.  “And the way to really advance the power of co-operatives by working together in associations.  So, thank you for everything you do for your co-op and for your community, and thank you on behalf of NCBA CLUSA.”

The Neighboring Co-operator award honors individuals and organizations that have contributed to the advancement of our vision and is also a fundraiser for co-operative education.  Individuals and organization are invited to donate to the Cooperative Development Foundation in recognition of Doug O’Brien and all of our awardees. 

“In 2025, we were particularly happy to welcome some new members to NFCA,” said Associate Director Suzette Snow-Cobb in her welcome.  “Chatham Real Food Co-op, Tom’s Natural Foods Co-op, Rising Tide Co-op, and TipTop Co-op also joined as an official member last year.  And this year, we are excited to welcome Adamant Co-op as our newest member.”

“I’m going to miss this particular passion project,” said John Crane, NFCA President and General Manager of Portland Food Co-op (ME), who is stepping down from the board after three terms of service.  “The NFCA is unique, unparalleled in its commitment, and has yet to be duplicated.  Over thirty food co-ops and start-up food co-ops across seven states have chosen to band together in a federation that supports us all.  You are all a testament to the importance of the co-operative model.”

In their report to the gathering, Crowell and Snow-Cobb shared some of the ways that the NFCA focused on the opportunity of the second UN International Year of Co-ops and its core goals of raising public awareness, promoting growth and development, advocating for policies that protect and promote co-ops, and inspiring leadership, particularly by engaging young people in the movement.

As an example, Snow-Cobb pointed to the Certificate in Applied Research on Co-operative Enterprise, which was established by the Department of Economics at UMass Amherst in collaboration with the NFCA and the Valley Alliance of Worker Co-ops a decade ago as an opportunity to engage students in real-life experience with co-operatives.  

“As we looked back over the past ten years, we realized that we have had 47 students who have completed the internship program,” said Suzette.  “And when you checked in you got to meet two of our interns for this year, Tavishi [Singh]and Christiana [Cao].  They are interested in learning about co-operatives and fortunate to have a college course at UMass” thanks to our partnerships.

The report also noted the growth of food co-ops on our region, with at least 20 opening their doors over the past 15 years, more than in any other region in the U.S.

“To be clear, we’re not taking sole credit for this trend in new co-ops.  Really the weight of that credit goes to the start-up organizers,” said Crowell.  “But what we do think we have contributed to is a much stronger ecosystem of support and collaboration in this region with partners and many of you who provide peer support.  We believe we have helped create an environment of awareness where co-ops are seen as a solution and a successful model for participatory economic development that can serve our communities for generations.”

The day included a series of peer dialogs providing an opportunity for attendees to participate in exchanges on issues ranging from food security to climate action, supporting small food co-ops to building community among board members, and the important role of associations in policy advocacy. 

 “I think this was the best one I’ve been to yet! At our discussion group table, we spoke about a peer group for new Board Directors,” noted Susan Cutting, Board President, Belfast Community Co-op (ME). “So enjoyed being there and found the topics genuinely helpful to me.” 

Afternoon workshops included a session on “Leadership Continuity: Resilience for Challenging Times,” co-led by Kari Bradley, former General Manager of Hunger Mountain Co-op (VT), and Mary Mullally, current GM, and panel with NFCA financial partners, including Cooperative Fund of the Northeast, LEAF, NCB (National Cooperative Bank), and Shared Capital Co-op, on “Supporting Shared Success.”

“Having been away from the co-op world since the 70’s in Wisconsin, it was helpful to understand the organizations supporting the co-op model, said Cathy Neal, Board Member Franklin Community Co-op, (MA).  “The meeting was informative and inspiring.”

The afternoon also included a panel representing inductees into the world map of Cooperative Cultural Heritage, launched in 2025, including Liz Knapp (General Manager, Adamant Co-op), Joe Bergeron (Retired Executive Director, Association of Vermont Credit Unions), and Cornelius Blanding (Executive Director, Federation of Southern Cooperatives). 

“It was a pleasure to be part of such a thoughtful and engaging conversation,” said Blanding.  “The Cooperative Cultural Heritage Project highlights the power of collaboration in preserving and sharing our collective stories, and I’m grateful to have contributed to a dialogue that underscores our responsibility to collective ownership and cultural stewardship.”

For recordings, presentations and other resources from the NFCA’s 15^th Annual Meeting, please visit https://nfca.coop/membergatherings.

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April is Earth Month

Since the first Earth Day in 1970, millions of people from around the world raise environmental issues and take action during April and celebrate Earth Day on April 22^nd.

At your local food co-op, you are working with your neighbors to create change together, strengthening food security, building a more inclusive economy, and growing ecological sustainability. For example, an average of 30% of sales at your Neighboring Food Co-ops are sourced from local producers. You can also find organic products that support healthy soils, buy in bulk to help reduce packaging waste, and “Go Co-op” by choosing products from co-ops that empower workers and producers. 

Our co-ops have long been central in promoting conservation, organic growing practices, reduced packaging, eating local, and sharing information on building sustainable communities and safeguarding the environment. So, it is no surprise that co-ops use April to hold Earth Day and environmental awareness events and activities.

Here are some resources and examples from food co-ops across the region to give some inspiration:

• Celebrate on Earth Day! Hunger Mountain Food Co-op and Littleton Food Co-op have activities on April 22^ndincluding giveaways of eco products, music, story-time, recycling info, discounts and more!
• Collaborate for responsible disposal! Flatbush Food Co-op’s Sustainable Sunday is a drop site for discarded electronics for environmentally safe disposal in collaboration with the Lower East Side Ecology Center and the City of New York. They are also partnering with their local community garden and pollinator group for ecological sustainability education.
• Promote sustainability all year! Wild Oats Co-op Market has in-store information posted about composting options, bag share program, recycling and more!
• Incentivize reducing waste! Blue Hill Co-op is offering a 15% discount on bulk items when you bring your own container.
• Support organic dairy farmers! The Neighboring Food Co-op Association was the first retailers’ organization to join the Northeast Family Farm Partnership, encouraging shoppers to increase their purchases of dairy products from our region’s farmers. Food co-ops lead the way with 35 food co-ops in the Northeast signed on as retail partners.
• Visit the United Nations #ActNow Webpage and let them know about the actions you are taking on Climate Change: https://www.un.org/en/actnow/
• Check-out Earth Day 2026 website for more resources and information about environmental impacts. https://www.earthday.org/earth-day-2026/
• Stop in at your local Food Co-op and see how they are celebrating Earth Day, reducing waste and encouraging responsible stewardship all year long! https://nfca.coop/members/

The United Nations’ declaration of 2025 as an International Year of Co-operatives recognized the contribution of co-ops to the UN Sustainable Development Goals (SDGs) — including SDG 12: Responsible Production & Consumption, and SDG 13: Climate Action.  Food co-ops have long been leaders in promoting organic growing practices, reduced packaging, eating local, and environmental education, enabling people to work together to Build a Better World every day.

As democratically governed, community-based businesses, co-ops are designed to meet member needs and goals rather than maximizing short-term profits and focus on social and environmental priorities through their purchasing priorities, operational practices, and community education activities.

Celebrating Earth Day and throughout the month of April, your Neighboring Food Co-ops are sharing some of the ways that co-op members are working together to work to build a better future for everyone.

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Spreading the Word

Working together, the Neighboring Food Co-op Association is spreading the word about the more than 60 food co-ops in New England and New York State.  Our latest ad in the Natural Farmer reaches conscious consumers across the Northeast. Read more HERE! 

Profile: Organic Valley

For over 37 years, Organic Valley has been a leading farmer co-operative, sustaining family farms, promoting organic agriculture, and building the market for organic dairy products. 

Formed in Wisconsin in 1988 with the mission of supporting family farms through sustainable organic farming, Organic Valley is America’s largest co-operative of organic farmers and includes over 1,500 farmer-members across the U.S. As a leader in pasture-based, organic farming, Organic Valley works with nature, not against it. 

While its roots are in the Midwest, the co-operative has a strong network of member farmers in the Northeast, with some right here in our neighborhoods.  Organized into regional “pools,” Organic Valley includes more than 400 farmer-members in the Northeast that supply milk to food co-ops in our region. Their cooperative continues to support cooperative values across the 34 states their farmers call home. 

The co-op’s strong national brand helps provide stability to farmers in a notoriously difficult dairy market, as well as a price premium for members in our region. Even their board president, farmer Dave Hardy, calls New York State home. 

“I truly believe our co-operative is strong because it is farmer-owned. Every one of our farmers has a voice and opportunities to be involved,” writes Dave Hardy, Farmer and Organic Valley Board President in their 2025 Sustainability Report. “It’s our co-operative and commitment to quality that has led us on this 37-year journey to produce premium products while protecting the environment with organic practices. Through innovation, continuous improvement, and pasture-based farming, we provide an outlet for farmers to stay on the land they love.”

Organic Valley has been a key supporter and partner of the NFCA since its founding, helping to educate shoppers about the role of food and farmer co-ops in building a more healthy, just, and sustainable food system for everyone.

For more information about Organic Valley, visit https://www.organicvalley.coop/about-us/organic-food-co-op/

The Neighboring Food Co-op Association is thankful for the partnership of organizations such as Organic Valley as we work together to build a thriving co-operative economy, rooted in a healthy, just and sustainable regional food system.  For more information, visit https://organicvalley.coop

Co-ops in the News

April Cave-to-Co-op Special

This month’s special cheese is Bleu de Champlain from Champlain Valley Creamery, Middlebury, VT

Each month, your Neighboring Food Co-ops feature our region’s artisan cheesemakers by offering a specially selected cheese at great price. Look for the “Cave to Co-op” sign in the cheese section at your local food co-op. To find one near you, visit www.nfca.coop/members.

Champlain Valley Creamery, based in Middlebury, Vermont, has been crafting certified organic cheeses by hand since 2003, building a reputation for thoughtful, small-batch production rooted in exceptional local milk. Sourcing 100% grass-fed Jersey cow milk from nearby Severy Farm, the creamery focuses on expressing the richness and seasonality of that milk across a range of styles—from fresh and bloomy-rind cheeses to more aged, complex wheels—all produced in a solar-powered facility with a deep commitment to quality and sustainability.

With a graduate degree in Food Science and a background in wine making, Carleton Yoder moved to Vermont in the late 1990s to make hard apple cider. He took a year’s detour making farmstead Vermont cheddar at Shelburne Farms and then decided to venture into cheesemaking on his own.

After a number of years in an old mill in Vergennes, where he carried countless full milk cans up countless flights of stairs, he finds himself in Middlebury making cheese. He still uses his traditional recipe but now with the aid of technology to move the milk cans around the creamery.

Bleu de Champlain marks an exciting evolution for the creamery: their first blue cheese, made from raw whole milk and aged 75–90 days to develop depth and character. Carefully pierced to encourage blue veining and wrapped in a natural rind, this cheese strikes a balance between creamy and crumbly, delivering bold, spicy blue notes tempered by the lush richness of Jersey milk. A longtime passion project of cheesemaker Carleton Yoder, it reflects both technical precision and a distinctly Vermont sense of place—rustic, expressive, and deeply satisfying.

Bleu de Champlain is delicious, made into a blue cheese dressing or crumbled on a salad. Try it in a roasted vegetable tart, creamy polenta with crumbled blue, pizza with caramelized onions or in stuffed mushrooms. Pairing suggestions: rustic baguette, honey-roasted nuts, fresh figs, quince paste, sparkling wine, saison beer, light porter, Chardonnay, Pinot Noir, or dry sherry.

This bleu is lovely to cook and bake with – do give these French inspired turnovers a try. The recipe also calls for cream cheese, and Carlton’s Cream Cheese is awesome as well. 

Makes 4-6 servings

Blue cheese filling:

• 4 ounces Blue de Champlain cheese
• 2 ounces Cream cheese
• 2 ounces unsalted butter- softened
• ¾ teaspoons freshly ground pepper
• 1 tablespoon minced chive
• 1 tablespoon Kirsch – optional
• 2 to 3 tablespoons heavy cream

One batch chilled pastry dough:

• 1 + ½ cups of all-purpose flour
• 9 tablespoons unsalted butter
• ½ teaspoon fine sea salt
• 4 tablespoons ice water

Dorure – egg wash:

• 1 egg yolk
• 1 tablespoon cream

1. Filling: Mash the blue cheese in a bowl with a fork. Beat in the butter, then add the yolks, Kirsch (if using), and chives. Add the cream one tablespoon at a time, stirring until smooth.
2. Pastry: Heap the flour onto the countertop. Make a well in the center and add ½ tablespoon of water and the salt. Stir gently with your fingertip, then add the butter, cut into ½-inch cubes. Mix gently with your fingertips until the butter and flour are incorporated. Add the remaining water, a tablespoon at a time, in a trench, fluffing with your fingertips. Gather the dough into one mass and give it two “fraisages,” using the palm of your hand to flatten and push the dough until smooth but not overworked. Form into a flattened ball, wrap in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
3. Turnovers: Roll out the dough to 1/8-inch thickness and cut into 2½-inch squares. Brush two edges with dorure, place a scant teaspoon of filling in the center, and fold into a triangle, pressing the edges together with a fork. Place on a parchment-lined baking sheet and brush with dorure. Bake at 400°F for 12–15 minutes, or until puffed and golden.
4. May be pre-baked and reheated. Enjoy!

Working together, the NFCA is leveraging the purchasing power or our food co-ops to support local producers.  Each month, we work in collaboration with Provisions International to feature a specially selected local cheese at great price. Look for the “Cave to Co-op” sign in the cheese section at your participating food co-op.

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Farmers Gather in New Orleans

Our New England delegation attended the National Farmers Union Convention in March, contributing to the grassroots process of updating to policy priorities on urgent issues for family farmers, co-ops and their communities.

The National Farmers Union (NFU) held its 124th Anniversary Convention in New Orleans in March, with more than 500 family farmers, ranchers and supporters in attendance.  Of note were special orders of business related to the farm crisis, civic democracy, and dairy policy reform.

“To say these are challenging times for family farmers and our communities is quite an understatement,” said New England Farmers Union President Roger Noonan. “More than ever, we need to raise our voices for sanity in agricultural policy, a level playing field for producers and our food co-op partners, and an end to the consolidation in the food system.”

In addition to Noonan, the New England delegation included Mary Castonguay, Vice President and organic dairy producer from Maine; Ella Kennan, Coordinator for the New Connecticut Farmer Alliance; and Erbin Crowell, small garlic farmer and executive director of the Neighboring Food Co-op Association.

“The challenges facing family farmers and ranchers continue to grow more complex,” said NFU President Rob Larew. “But through it all, Farmers Union continues to do something Washington too often struggles to achieve bringing people with diverse viewpoints together, working through tough issues and emerging with solutions they built collectively. That unity is our greatest strength.”

In addition to updates to the Farmers Union Policy Book, delegates approved three special orders of business speaking to critical issues, including “Family Farming and the Roots of Our Democracy.”  During the deliberations, delegate Erbin Crowell advocated for the inclusion of food co-ops in the special order on “Family Farmers, the Farm Crisis, and the Future of Food and Farm Policy,” and Mary Castonguay spoke from her experience as an organic dairy farmer and Organic Valley member in support of “Family Farming and Dairy Policy Reform.”  

“Dairy farmers are critical to the Northeast agricultural economy and landscape,” said Mary.  “And we’re facing a crisis with a record number of farms closing nationwide.  Only by working together – producers and consumers – can we get the attention of our policymakers and create change.”

In addition to panels on food system policy, presentations from beginning farmers, and a talk on the Farmers Union’s history of co-operative organizing in the South, Stacy Mitchell, Co-Executive Director of the Institute for Local Self-Reliance, demonstrated how the federal government’s lack of enforcement of anti-monopoly policy beginning in the 1980s has resulted in dramatic consolidation of the grocery sector (see chart above).  As the market share for independent grocery stores — including food co-ops — has fallen from more than 50% to just over 20%, the emergence of food deserts soon followed.  Today, just four corporate chains control more than 60% of the retail market, undermining the bargaining power of family farmers as well as the ability of consumer food co-ops to compete on a level playing field. 

“The concentration of power in the food system speaks not only to the importance of engaging in policy advocacy, but also in working with partners that share our goals and values,” said Crowell.  “And the Farmers Union is one of the leading voices for family farmers, co-operatives, and better policy such as the enforcement of anti-monopoly laws.”

At the Convention, NFU also announced the launch of Farmers Union Next Generation (NextGen), a comprehensive program of support for young, beginning, and early-career farmers and ranchers, preparing the, to meet the challenges to the future of family agriculture.

“It was impressive to witness and be part of a deliberative body of over 190 farmers from all over the country,” said Ella Kennan, Coordinator for the New Connecticut Farmer Alliance, reflecting on her first experience at the Convention.  “I appreciated how thoughtful the discussion was and how every delegate, regardless of the type or size farm, had an equal voice and vote.”

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