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Happy #CoopsDay!
On Saturday, July 5, Food Co-ops across the Northeast are joining other co-operatives and credit unions around the world in celebrating International Co-ops Day. This year’s theme highlights the role of co-ops in building a more inclusive and sustainable future for everyone.
Celebrated by the global co-operative movement for over a century and first proclaimed by the United Nations in 1995, International Co-ops Day is commemorated worldwide on the first Saturday of July, coinciding with Independence Day weekend in the U.S. and offering an opportunity to highlight the democratic values at the heart of the co-operative business model.
“Co-ops and credit unions are an integral part of American history, reflecting ideals of democracy, self-help, and self-responsibility,” said Erbin Crowell, Executive Director of the Neighboring Food Co-op Association (NFCA) and a member of the Board of Directors of the National Cooperative Business Association. “And around the world, co-ops enable people to work together to meet their needs and build stronger, more resilient communities.”
The theme for this year’s celebration, Cooperatives: Driving Inclusive and Sustainable Solutions for a Better World, is also a reminder that 2025 is the UN International Year of Cooperatives, highlighting the role of co-ops and credit unions in advancing the 2030 Agenda for Sustainable Development. A “blueprint for people and planet,” the Agenda includes 17 goals aimed at building a more prosperous, resilient, and equitable future for everyone.
Your local food co-op is an integral part of this effort, enabling people in your community to work together to ensure access to healthy, affordable food, support local producers, and provide good jobs. A recent impact survey by the NFCA estimates that there are about 60 food co-ops in New England and New York State, locally owned by more than 290,000 members, and employing over 3,000 people.
Together, these businesses have an outsized impact on the regional economy, contributing to…
- A More Inclusive Economy. Food co-ops are jointly owned and democratically governed by their members, people like you who shop and work there, rather than investors or corporations.
- Local Food Systems. The NFCA’s impact survey found that on average more than 30% of sales at member food co-ops were local products, contributing to more resilient communities.
- Sustainability. Co-op shoppers support family farming, organic agriculture, reduced packaging, and a more sustainable business model based on meeting people’s needs rather than maximizing profits.
- Food Security. When you choose your co-op, you’re making healthy, affordable food more accessible to everyone in your community, and ensuring reliable markets for local farmers and producers.
- Good Jobs. Food co-ops support good local jobs and purpose-led careers. More than 60% of food co-op staff are also members, sharing in the ownership of their grocery store.
As part of its effort to help spread the word about Co-ops Day and the International Year of Cooperatives, the NFCA worked with our partners at Cabot Creamery Co-op and Organic Valley to distribute materials to all of the food co-ops in the Northeast, including a poster celebrating how “Farmer Co-ops and Food Co-ops Build a Better World, Together,” printed by the co-op printshop Collective Copies. More than 20 marketing and outreach staff also signed up for a peer dialog in June to prepare for the celebration and share ideas, including reaching out to local press, inviting other co-ops and credit unions to have an information table, and conducting membership drives.
“I just want to say thank you for the call,” said Jennifer Wahlquist Coolidge, Ownership & Outreach Coordinator at Blue Hill Co-op in Maine. “I think it really speaks volumes as to why anyone would be a part of this organization because of the support you’re giving us. It’s huge, thank you!”
From farmer co-ops to food co-ops, worker co-ops to credit unions, housing co-ops to mutual insurance, co-operative enterprises strengthen communities, enhance local economies, support social responsibility, and promote sustainable business practices. Co-ops Day is an annual opportunity to celebrate the difference that co-ops and their members make every day.
For more information on Co-ops Day, visit https://nfca.coop/co-opsday.
Northeast Organic Family Farm Partnership
Northeast Organic Family Farm Partnership Signs on More NFCA Food Co-ops as Retail Partners
The Northeast Organic Family Farm Partnership (NOFFP) has continued to sign on Co-ops as Retail Partners. This year Flatbush Food Co-op (NY), Fare Share Food Co-op (ME), TipTop Co-op (MA), and most recently Old Creamery Co-op (MA) have signed on, committing to promoting organic brands sourcing Northeast milk.
“As a rural food co-op with a diverse membership and clientele, our little store works hard to meet the varied needs of our community,” said Lloyd Miller, General Manager, Old Creamery Co-op. “Signing on with an organization like NOFFP is a great way to further our mission to support our regional producers and ensure that we feature local organic products alongside our conventional and budget-minded options whenever possible.”
To date, 90% of NFCA member co-ops have signed on to the Partnership, which is focused on increasing the purchases of organic dairy products that support regional organic dairy farms. Familiar brands in our co-op’s coolers such as Butterworks Farm, Champlain Valley Creamery, Miller Milk, Stonyfield Organic, Strafford Organic Creamery, vonTrapp Farmstead, Sidehill Farm, and Organic Valley all source from Northeast dairy farms.
NOFFP was created to help solve the crisis of disappearing family farms in the region. A collaboration of farmers, processors, retailers, activists, and government agencies, the organization invites consumers to pledge to purchase at least one-fourth of their weekly organic dairy purchases from brands that have committed to sourcing their dairy from Northeast organic family farmers. A central goal of the effort is to increase demand for dairy produced in the region, creating market stability to help at-risk farms and build greater food system resilience for the future.
You can see from the NOFFP website that Food Co-ops make up the majority of retailers participating in this effort and have played a significant role in bringing attention to the organic dairy crisis. Our co-ops have long been working to support regional farmers and have missions to strengthen the regional agricultural economy. On average over 30% of NFCA Member Co-op’s sales are in local products! This Partnership is an opportunity for food co-ops to reinforce their commitment to regional organic farms and dairy brands and to continue offering healthy, local food to their communities.
“Flatbush Food Co-op is proud to partner with NOFFP to offer organic dairy from Stonyfield, Organic Valley, and Hawthorne Valley. These amazing brands share our values of caring for people, the planet, and supporting a healthy economy. From Stonyfield’s focus on sustainability to Organic Valley’s cooperative spirit and Hawthorne Valley’s blend of farming, education, and community, each one brings something special. By choosing regional products like these, we help local farms thrive and bring our customers fresher, tastier food, and we’re grateful that our relationship with these companies is strengthened through this partnership!” – Flatbush Food Co-op, Marketing Team
In 2023 NOFFP applied for and was awarded funds from the U.S. Department of Agriculture (USDA) to continue supporting northeast organic dairy through 2026. In January this year those funds were frozen putting a temporary hold on activities supported by the grant. We are thankful to report that as of May, the hold has been lifted. The Partnership’s participating brands collectively purchase milk from over 390 farms in the Northeast, and their survival requires consumer demand.
The Northeast Organic Family Farm Partnership also encourages consumers to sign a consumer pledge and learn more about its efforts via its website, at www.saveorganicfamilyfarms.org.
Rochelle Prunty Honored at CCMA
Each year at CCMA, the national food co-op conference, attendees join together to celebrate co-op individuals and co-ops that have made significant contributions to the co-operative movement.
This year, the Neighboring Food Co-op Association is particularly excited to congratulate Rochelle Prunty, General Manager of River Valley Co-op, on being honored with the Cooperative Service Award! In addition to her steadfast commitment to the growth and success of River Valley Co-op, the award acknowledges her outstanding contributions to the our wider community of food co-ops, mentorship of emerging leaders and start-ups, and commitment to the Co-operative Identity.
The CCMA Cooperative Excellence Awards celebrated achievements in various categories, showcasing the diverse ways in which food co-ops are making a positive impact in their communities. Thanks to University of Wisconsin Center for Cooperatives for organizing the conference and the Cooperative Excellence Awards and congratulations to all of this year’s honorees, including:
- Cooperative Service: Rochelle Prunty of River Valley Co-op & Stephanie Merriman of Sacramento Natural Foods
- Cooperative Board Service: Maria Isley of Whole Foods Co-op
- Cooperative Impact: Gabby Davis of National Co+op Grocers
- Cooperative Innovation & Achievement: Takoma Park Silver Spring Food Co-op
- Bill Gessner GM Coaching Award: Jessie LaRose of Potsdam Food Co-op
- Bill Gessner Start-Up of the Year: Suncoast Market
- Food Co-op Start-Up of the Year: Detroit People’s Food Co-op
Do you have an individual or co-op in mind that has made an outstanding contribution or has demonstrated excellence in innovation, resilience or growth? Nominate them for next year’s awards when co-operators gather for CCMA 2026 in Tacoma, Washington, May 28 – 30!
For more information on CCMA, visit https://ccma.coop.
International Year of Co-ops Spotlight: Real Pickles
The International Cooperative Alliance (ICA) has created a Global Working Group on Cooperative Cultural Heritage as part of its efforts to illustrate the movement’s contribution to more sustainable and inclusive communities, especially during the International Year of Cooperatives.
Real Pickles Ferments Change
Founded in 2001, Real Pickles converted to a worker co-op in 2013 as part of their commitment to their social mission and to forging a different path for business succession.
Based in Greenfeld, MA, Real Pickles Co-op has dedicated themselves to producing 100% organic, high-quality fermented foods since 2001. Their commitment to the regional food system is reflected in their sourcing all of their vegetables from the Northeast, including produce from Deep Root Organic Co-op. From kimchi to hot sauce, and of course their famous cucumber pickles, Real Pickles highlights how healthy and delicious can go hand in hand, with their Organic Sauerkraut receiving top honors at the 2024 Good Food Awards!
Following a decade of successful growth, founders Dan Rosenberg and Addie Rose Holland took the company down a different path for business succession, working with their employees to convert the firm to a worker co-op in 2013. This decidedly co-opreneurial approach helped to reinforce their social mission, engage and empower staff, and strengthen their ties to their community. Today, the business has 20 employees, 14 of which are members.
“By transitioning from a sole proprietorship to a co-operative, we inscribed our mission into our organizing documents and bylaws. This ensures that our commitments to environmental sustainability, economic equality and social justice are embedded in our business practices,” notes Kristin Howard, General Manager. “Operating as a co-operative helps to make that possible and we are so excited about the opportunity that the International Year of Cooperatives has provided to highlight the work of Real Pickles and co-ops around the world.”
Given food co-ops’ commitment to local producers, it may not be surprising that they have been key customers in Real Pickles’ early success. And the Neighboring Food Co-op Association (NFCA) is proud to have played a small role in their becoming a co-operative, including providing investment capital to help members purchase the business. This year, Real Pickles was also honored by River Valley Co-op as part of their Austin Miller Co-op Hero awards, recognizing their commitment to the Co-operative Principle of Concern for Community, including supporting our region’s organic family farmers, providing good, sustainable jobs, and investing in energy efficiency and solar panels — installed by worker co-op PV Squared, of course.
When you choose Real Pickles products at your food co-op, you’re not only getting healthy, local food that’s good for you, you’re also helping to grow the co-operative economy. And by working together, our co-ops are building a better world.
For more information, pick up a jar of Real Pickles or visit their website. Special thanks to Gabi Urbanowicz, our intern from the Department of Economics at UMass Amherst, for her contributions to this article.
Co-ops in the News
Brattleboro Food Co-op partners with Academy School to make cooking kits for kids
The Commons
Electric City Community Grocery signs letter of intent for prominent downtown building
Albany Business Review
Has your co-op been in the news recently? Send your item to info@nfca.coop.
July Cave-to-Co-op Special
This month’s special Cave to Co-op cheese is Gore Dawn Zola, Green Mountain Blue Cheese, Highgate Center, Vermont
The history of the Lake Champlain and St. Lawrence River Valleys is the history of the French farmers who settled the region. Tradesmen, trappers, and soldiers required a secure local food source that would allow them to pursue their interests, instead of spending all their time preparing, gathering, and hunting for food. Nearly 400 years ago, the Bouchers received several allotments in New France, which eventually became Quebec, Canada. They raised meat and work animals, grew crops, and made soap, butter, and flour – both for themselves and for sale. Wealth, respect, and additional land were the rewards for supporting the local community, but the risk was very high.
During the French and Indian Wars one ancestor, Pierre Boucher, took control of Fort Trois Rivieres after it was depleted of able-bodied men and made peace with the Iroquois, a pivotal event in the history of the province. Boucherville was named in his honor and his statue stands on the grounds of the National Assembly Building in Quebec City. The French legacy remains in the religion, language, culture, and cuisine of the province.
Over the centuries many have abandoned farming, but a line of Bouchers remained in active agriculture. Today Boucher Family Farm is run by the families of Daniel and Denis Boucher. Family members perform all the daily operations on the 90-cow dairy, cropping 800 acres and maintaining over 200 acres of managed forest, which include deer yards and riparian corridors. For the past year, the Bouchers have shared the farm’s facilities with another dairying couple, a partnership that may be unique in the state; two farmers, one dairy, lots of possibilities, and lots of beautiful and delicious cheese.
Gore Dawn Zola is made in the Gorgonzola style, tangy, sharp and crumbly. The Bouchers live on Gore Road, and Dawn Boucher was the founding cheesemaker – her niece Kayleigh is learning the ropes to continue the creamery and cheesemaking into the future. This cheese is cured over a three-week period attracting naturally occurring flora to form a rind. The surface is scraped down before wrapping and further aging in their cellar. It has a unique character and bitter chocolate aroma.
Gore Dawn Zola Blue Cheese Dressing
Makes around 1 cup of dressing
- 4 ounces crumbled Gore Dawn Zola cheese
- 1/2 tsp sea salt
- a few turns freshly ground black pepper
- 1 T. finely chopped chives
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 T. fresh lemon juice or white wine vinegar
- a few drops of red wine vinegar
- In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
- Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
- Add a few drops of red wine vinegar.
- Taste and adjust any of the seasonings to your liking and if the dressing seems too thick, add a bit more buttermilk.
- Pour over Romaine wedges and sprinkle with crumbled crisp bacon if desired.
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.
Beginning Farmer Institute
Beginning Farmer Institute is a free, 10-week farm business management program built around The Resilerator™, a comprehensive course designed to strengthen the long-term success and resilience of your farm or ranch.
From October-December, participants will have weekly online trainings led by farm business management experts and engage in peer-to-peer learning.
Participants who complete all necessary course requirements will be considered for an additional in-person session the following spring, to include additional trainings, farm tours, and networking opportunities with Farmers Union leadership.
The Beginning Farmer Institute is open to any U.S. producer over 18. Applicants must be currently farming or ranching, and operation must be for-profit.
Operations of any size and type may apply. You do not have to be the owner of the operation, but must be considered a key decision-maker.
You can make a difference: Join the Farmers Union! The New England Farmers Union envisions a world in which farm families and their communities are respected, valued, and enjoy economic prosperity and social justice. The Neighboring Food Co-op Association is an affiliate member of the Farmers Union and invites members to join at a special discount! For more information, please visit www.newenglandfarmersunion.org.
Co-operatives in the United Kingdom are preparing to host the International Cooperative Alliance 2025 General Assembly on July 2 — and your Neighboring Food Co-ops will be there! The meeting will be part of a four-day celebration of the co-operative movement in the region, including a tour of the Rochdale Pioneers Museum.
