A Week of Action in DC // NFCA News June 2025

Farmers Union Week of Action

Bringing Boards Together

Food co-ops across the Northeast established the Neighboring Food Co-op Association (NFCA) with the goal of providing staff and directors with opportunities for peer-to-peer networking, collaboration, and innovation, enabling leaders to support one another and build stronger relationships.

The NFCA’s Peer Networking Group for Food Co-op Directors provides a forum for peer-led dialog, problem-solving, and collaboration across all sizes of co-operatives.  These quarterly dialogs were initially organized in response to feedback from members on their needs and priorities, enabling the sharing of ideas and building resilience during the pandemic years when in-person gatherings were not possible.  Facilitated by Associate Director Suzette Snow-Cobb, they have continued for over four years, offering a valuable way for directors to support each other through these continuing challenging times.      

Participants in the dialogs have included long-time board members as well as those more newly elected with discussion topics such as ideas for recruiting new directors, member engagement, General Manager searches, ideas for holding great Annual Meetings, and strategic planning.  Attendees have noted that it has been extremely helpful to share successes, challenges, and approaches to issues with their peers from other co-ops. 

 “This is really, really helpful for me to hear what other people are doing,” a new participant in a recent session noted.  “We all seem to have similar issues and I think working together to [share] some great ideas has been really nice.”

For more information on participating in NFCA Peer Dialogs, please visit our calendar at https://nfca.coop/calendar or e-mail info@nfca.coop.

Littleton Food Co-op Annual Meeting

Neighboring Food Co-op Association Executive Director Erbin Crowell served as keynote speaker at Littleton Food Co-op’s 16^th Annual Meeting in May, highlighting the International Year of Co-operatives.

“In declaring a second International Year of Co-operatives, the United Nations is highlighting the contribution of co-ops like yours to sustainable development, food security, and inclusive economic growth,” said Crowell.  “So, as you celebrate all of the extraordinary things you have accomplished together over the past year, I hope you will also see that we are all leaders in this moment and in this movement as we work together to build a better world.”

Crowell congratulated Littleton Food Co-op on their continued success as they exceeded $19 million in sales 2024, and shared appreciation for Ed King, longtime General Manager and former NFCA board member, as he looks toward retirement later this year.  The Co-op has been a member of the NFCA since its start-up, and a valued contributor to the development of its peer networking programs, affordability initiatives such as Healthy Food Access, and support for new start-ups and small co-ops.  Last October, the NFCA worked with Littleton Food Co-op to secure Governor Sununu’s proclamation of Co-op Month in the state of New Hampshire. 

“At this challenging and sometimes disorienting time, co-ops offer a time-tested alternative that empowers people to strengthen their communities through mutual self-help,” said Crowell.  “And through our shared values and principles, we have the opportunity to work together for the betterment of all.”

If your food co-op is interested in a presentation on the International Year of Cooperatives at your next Annual Meeting, please e-mail info@nfca.coop.    

Partner Profile: National Cooperative Bank (NCB)

Your Choices Reflect Your Values. Your Bank Should Too.

National Cooperative Bank (NCB) has over 45 years of dedicated service to food co-ops and is committed to providing you with the best loan and deposit products to make your business thrive. Whether you would like to refinance your existing debt or plan for larger capital investments, NCB has loan options to meet your needs. Financing programs are available for new store development, acquisition, store remodels, equipment/ infrastructure/ technology, and energy efficiency upgrades.

NCB has been a long-time partner of the Neighboring Food Co-op Association (NFCA) as we have worked together to grow the co-operative economy in the Northeast.

NCB is the One Source for All Your Banking Needs, including:

• Acquisition and Expansion Financing
• Term Loans and Working Capital Lines of Credit
• Real Estate Loans
• Deposits
• Full-Service Cash Management with Online and Mobile Banking
• Personal Banking including deposits and online banking

For more information, visit www.ncb.coop or contact Dami Odetola at dodetola@ncb.coop.

Intern Reflections

Gabi Urbanowicz served as an intern with the Neighboring Food Co-op Association from the UMass Department of Economics this spring, contributing to our efforts to communicate the impact of food co-ops and the wider co-operative economy.

As a student studying economics and business at UMass Amherst, I was quite surprised to have stumbled upon the Department of Economics’ Certificate in Applied Economic Research on Cooperative Enterprise.  Despite my past three years of study, I had a very limited knowledge of what a co-op even was.  Curious and intrigued, I applied for the program and was warmly welcomed by the Neighboring Food Co-op Association (NFCA).

The internship offered me an incredible opportunity to explore my interests, taking a deep dive into the world of co-ops, gaining a deeper understanding of co-operative enterprise, as well as researching and seeing firsthand the many positive impacts co-ops bring to our local communities.  Based on the principles of democratic decision-making and concern for community, co-operatives are not just an alternative business model but rather go past that.  They exemplify a great dedication to not only their members, but also to society as a whole.

Throughout my internship experience, I worked with co-operative leaders to gather impact data for the NFCA’s annual impact survey, where I was able to see firsthand the difference that food co-ops have on our local communities.  This data helps improve the visibility of NFCA members, communicating not only the size of its members’ impacts, but also helps highlight the quantifiable aspects of co-ops dedication to the community.

In their monthly E-News, the NFCA also showcases other co-operatives from around the country that food co-ops can support or purchase from. These articles not only help uplift other co-ops but also help by bringing visibility. As an intern, I spent time researching these co-ops and writing their profiles. Throughout this process, I contacted various co-operative leaders and learned about their operations, values, and mission firsthand.

Throughout this process, I quickly noted that despite each co-op being unique in its own ways, as a whole co-ops demonstrated similar underlying goals and themes. For example, characteristics such as caring for the environment were common, and were employed by co-ops such as Real Pickles, who renovated their facilities to minimize energy use. Similarly, many co-ops actively support the broader co-operative system.  As an example, the worker co-op Collective Copies offers products from other co-ops in their stores.

Writing these stories deepened my understanding of co-ops, as they are more than just business but rather organizations driven by values, such as sustainability, collaboration, and community. Contributing to these NFCA E-New’s articles allowed me to amplify these stories and showcase how co-ops contribute to the greater good.

In addition to the research process, attending the NFCA’s Annual Meeting presented me with a valuable experience: firsthand watching how co-ops come together, uniting and uplifting each other. It was impactful to watch the very essence of collaboration in action. I observed the free flow of ideas, strategies, and challenges with openness that I didn’t expect. The co-op community is truly built off this collective strength, and it is necessary for co-ops to continue to collaborate to continue thriving in the future.

Throughout the meeting, I quickly took note of how co-ops come together engaging in meaningful discussions around overcoming shared obstacles. Discussions ranging in topics from educating the youth, to advancing DEI efforts, to overcoming a challenging political climate were noted with a sense of openness and resilience. During the annual meeting I saw first-hand the dedication of co-op leaders to working towards building a more just and sustainable future, not only for their own organizations but for the entire movement as a whole.

The experience left me feeling both empowered and inspired. Witnessing this level of commitment and collaboration reinforced the ideas that co-ops don’t just operate differently — they think differently, act with purpose, and truly embody the principle that we are stronger together.

My internship with the NFCA has been more than just professional, it has been a journey of discovery, growth, and inspiration. Through the research process and collaboration with co-op leaders, I have come to understand that co-operatives are not just businesses; they are a movement rooted in values that prioritize factors such as people, the planet, and purpose over profit. I saw firsthand how the power of collective action can make a significant difference in communities.

I would especially like to thank Suzette Snow-Cobb and Erbin Crowell for their guidance and encouragement throughout this journey. Their commitment to the co-operative movement and enthusiasm has been inspiring, and I am extremely lucky to have had the chance to learn from such dedicated leaders.

As I move forward in my academic and professional journey, I carry with me a deeper understanding of co-operatives and a strong belief in the ability of co-ops to drive positive systematic change. I am privileged to have contributed to the co-op movement where I look forward to law school, hoping to continue to advocate for co-operative values in the future.

Thanks to Gabi for all of her contributions to our work this year, and all the best in the future!  For more information on the UMass Amherst Department of Economics Certificate in Applied Economic Research on Cooperative Enterprise, please visit this link.

Co-ops in the News

June Cave-to-Co-op Special

This month’s special Cave to Co-op local cheese is Cowles from Barn First Creamery, Westfield, VT.

Cowles, a young, bright and tangy goat cheese from cheesemaker Rebecca Velazquez and Barn First Creamery is a 100% pasteurized farmstead goat-milk  soft cheese.

If one wanted to find some of the happiest goats in the state of Vermont, they’d have to go north, so far north that Canada would try sell you a new phone plan. It’s in the small town of Westfield that you would find those goats, and their humans who turn their precious milk into legendary cheeses.

When Rebecca Velazquez and Merlin Backus decided to set down roots outside of NYC, they had no idea of the adventure they were about to start. Returning to Merlin’s hometown of Westfield, Rebecca started working for Laini of Lazy Lady Farm taking a deep-dive into goat herding, cheesemaking, affinage, land management, and animal husbandry. It wasn’t long before Rebecca and Merlin bought some goats from Laini to start their own herd.

The herd is now roughly 40 goats strong, with goats from the Lazy Lady and Twig Farm herds, and look like punk rockers. Rebecca and Merlin might be Laini’s protégées but they have their own distinct style, making cheeses that complement each other and can appear on a cheese board together.  As for the names of the cheeses, Cowles and all of Barn First’s cheeses take their names from maiden names from Rebecca and Merlin’s family trees.

Cowles is in a square cheese format with a layer of vegetable ash dusted on the rind. The texture is dense and chalky, like a goat’s milk brie cheese, and the flavors are light and mild – tangy and mineral with a hint of goaty musk.  Suggested wine pairing with white wines like Sauvignon Blanc and Chenin Blanc or light and earthy red wines like Cabernet Franc and Merlot. Lagers and Belgian-style beers are also suggested matches for Cowles.

Grilled Cowles and Olive Crustini

•  4 1/2 tsp baking powder
• 1 T sugar
• 1 1/2 tsp kosher salt
• 3 cups all-purpose flour, plus more for surface
• 1/2 cup chilled unsalted butter butter, chilled, cut into pieces. Plus more, room temp for serving
• 1 lb. Yukon Gold potatoes, washed, skin on, sliced 1⁄4 inch thick
• 2 T olive oil
• 1 Cup grated Chin Clip cheese
• 1⁄2 medium onion, peeled, cut in half, then sliced thin
• 1 T fresh rosemary, minced
• Pinch of nutmeg
• salt & pepper

1. Heat barbeque and spray with non-stick cooking spray.
2. Grill Cowles for 30-45 seconds, turn cheese 90 degrees and continue cooking for 30-45 seconds, creating a diamond shape grill pattern.
3. Turn Cowles over and repeat. Remove Cowles from grill and allow to cool completely and refrigerate.
4. Preheat oven to 375° F.
5. Slice baguette into thick slices, and place on a baking sheet.
6. Brush melted garlic butter on each slice and bake for 5 minutes.
7. Thinly slice Cowles and place on each piece of bread. Spoon olive tapenade on top.
8. Mix avocado and red pepper together in small bowl and spoon on top of Cowles and tapenade. Sprinkle with parsley and bake for 3-4 minutes until the Cowles is soft and bubbling.

Each month our Cave to Co-op partnership between Provisions International and the Neighboring Food Co-op Association (NFCA) offers a delicious regional cheese featured at a great price.