Happy Pride Month! // NFCA News June 2026

Happy Pride Month!

National Dairy Month with Cabot Creamery Co-op 

The Neighboring Food Co-op Association is excited to partner with Cabot Creamery Co-operative with a special promotion highlighting National Dairy Month in June!

Cabot has partnered with the Neighboring Food Co-op Association (NFCA) to highlight Cabot’s member farmers with a special incentive for National Dairy Month. NFCA member food co-ops can enter to win prizes from Cabot for their increase in sales of Cabot dairy products during the month of June. The food co-op with the highest percent increase over June 2025 wins a first-place prize of $1,000, second place wins $750.  Since the increase is measured by percent, store size doesn’t matter! 

As one of our region’s best known and most-awarded co-operative brands, Cabot has been honored with multiple awards at the US Championship Cheese Contest, American Cheese Society Competition and World Dairy Expo. In 2025, Cabot’s Mild, Extra Sharp, and Seriously Sharp Cheddars stood atop the podiums, as did their Greek yogurt and Salted & Unsalted Extra Creamy Butters. Cabot Creamery Co-op is proud to be owned by the farmer members who provide the high-quality milk for its award-winning and great tasting cheeses and dairy products.

Underlying Cabot’s business success is its commitment to working with different co-op sectors such as food co-ops, credit unions and energy co-ops to spread the word about the co-operative difference. Clay Whitney, Specialty Markets Manager, noted, “Community, democracy and local ownership are integral to our business model — service to, and for, the communities in which members live, work and shop.”

An average of 30% of sales at NFCA member food co-ops are local products — including dairy products from Cabot Creamery Co-op. 

Look for Cabot products when you shop at your local food co-op — and learn more about Cabot Creamery Co-op at https://CabotCheese.coop.

Co-ops Day is Coming!

Saturday, July 4th, is an important day to celebrate and rededicate ourselves to our democracy here in the U.S. and join with the international community in working to build a more peaceful world for everyone.

At a time when many parts of the world are experiencing conflict, social fragmentation, rising inequalities, economic insecurity, and declining trust, this year’s theme, Cooperatives for a Peaceful World, points to the historic commitment of the co-operative movement to a more inclusive economy that works for everyone.

“Cooperatives have long contributed not only to the absence of conflict, but to the presence of justice, inclusion, and trust; the essential foundations of positive peace,” said Jeroen Douglas, Director General of the International Cooperative Alliance (ICA).  “Across sectors and regions, cooperatives contribute to peaceful societies by strengthening local economies, expanding access to vital services, promoting democratic participation, creating opportunities for all and fostering trust and solidarity.”

Co-ops Day is also an opportunity to highlight the contributions of the co-operative movement to the United Nations Sustainable Development Goals (SDGs), and specifically SDG 16, “Peace, Justice & Strong Institutions,” which calls on the U.S. and nations around the world to work together to build more inclusive societies and institutions. For example, with midterm elections coming up this fall, the Neighboring Food Co-op Association is proud to partner with National Voter Registration Day again this year, encouraging co-ops across the Northeast to participate in celebrations on September 15.  As businesses that are democratically governed by their members — the people who shop and work there — co-operatives are uniquely positioned to support participation in our nation’s democracy.

Guided by internationally recognized Principles, co-operative enterprises contribute to economic inclusion, social cohesion, and environmental sustainability locally and around the world. From farmer co-ops to food co-ops, worker co-ops to credit unions, housing co-ops to mutual insurance, co-operatives strengthen communities, enhance local resources, advocate for social responsibility, and promote sustainable business practices based on long-term well-being rather than short-term profits.

Stop in at your local food co-op to learn more about co-operatives are people working together to build a better world for everyone. Find your co-op at https://nfca.coop. 

You and your co-op can help spread the word about Co-ops Day! Share this article in your e-news and in social media and join in the celebration!

Welcome New General Manager!

Please join us in welcoming Elizabeth “Liz” Early as the new General Manager of Wolfeboro Community Food Co-op in New Hampshire!

Annual Meeting Reflection

In March, co-operators from across the Northeast gathered for the Neighboring Food Co-op Association’s 15^thAnnual Meeting in Greenfield, MA. Theresa Haywood, First Facilitator of the Rutland Area Food Co-op board of directors, shared reflections on the day in the co-op’s Spring Newsletter.

A few months ago, on a chilly March day, I attended the Annual Meeting for the Neighboring Food Co-op Association (NFCA) with fellow board member Kathleen Wanner, and our general manager Chris Ettori. It was a celebratory event, attended by board members and general managers of co-operatives throughout the Northeast, and a good opportunity to network with each other, and learn. 

The keynote speaker was Doug O’Brien, CEO of the National Cooperative Business Association (NCBA CLUSA), an organization that has been “building an inclusive economy” by supporting developing co-operatives primarily through governmental advocacy for over 100 years. Doug pointed out that co-operative approaches have long been used in many societies (African, Native American) and became a very common way for black people in America to provide mutual aid (documented in Collective Courage, by Jessica Gordon Nembhard). The use of co-operatives grew in America in the twentieth century with rural electric and farmer co-operatives. 

Doug shared with us the meaning behind Twin Pines: a symbol of cooperatives created by NCBA CLUSA’s 1st president, which is still in widespread use today (although more commonly used and recognized internationally). Twin pines were selected to evoke abundance and endurance, while multiple trees suggest co-operation. Similar to the way that pines rarely grow and thrive on their own, co-operatives are about togetherness, for a cause: typically mutual aid, and not for individual profit. Co-ops have social capital and importance in their communities.

The Rutland Area Food Co-op is more than a market: it is a community hub, important for connection, co-operation, and mutual support during challenging times. Thank you for your ownership and support!

In Co-operation,

Theresa Haywood, on behalf of the Rutland Area Food Co-op board of directors.Member Co-ops: Save the date for the NFCA’s 16^th Annual Meeting, March 21, 2027!  And for more information on the Rutland Area Food Co-op, visit https://rutlandcoop.com. 

Spring Interns

The Neighboring Food Co-op Association (NFCA) is proud to partner with the UMass Amherst Department of Economics, hosting interns pursuing their Certificate in Applied Research on Co-operative Enterprise. This spring, we hosted Christiana Cao and Tavishi Singh, who shared their reflections on their experience and research. 

Both Christiana and Tavishi attended NFCA’s Annual Meeting in March, helped with set-up, registration, and notetaking. They were both interested in the financial aspects of co-operatives and attended the afternoon workshop panel with Financial Service Providers. What they learned sparked their interest in exploring further what challenges and options co-ops have in securing financing and how food co-ops in our region are making an impact in their communities through member engagement and community investment programs. Christiana and Tavishi also assisted with collecting data from all the food co-ops in our region as part of our annual impact survey.

“As a Chinese international student studying economics (Honors) and mathematics at UMass Amherst, I am really honored to work for NFCA in the spring semester during 2026,” wrote Christiana.  “I never expected to find myself in a Massachusetts workshop room listening to co-operative lenders explain why a $300,000 loan at 7% interest would require over $1.1 million in sales just to service. But that’s where I ended up as an intern. The co-operative model wasn’t part of the business curriculum I grew up with, and before this semester I couldn’t have explained what made a co-op different from any other grocery store and traditional firm. [Forming as a] co-op means pooling modest funds to collectively build something none of us could afford on our own, managing it democratically, and returning the surplus to the actual users, and reminds me of the traditions I encountered while growing up in China”.

 “The numbers tell a striking story,” Christiana continues. “But the figure that stayed with me most is probably the simplest one: on average, about 30% of sales at NFCA member co-ops come from local suppliers, compared to just 2 to 5% at conventional supermarkets. That gap means tens of millions of dollars flow each year to family farms, regional creameries, small bakeries, and producer co-ops across the region — money that would otherwise leave the local economy for good.”

“What makes these numbers even more striking is how durable co-operative businesses tend to be. Research shows that roughly 44% of co-ops are still operating after ten years, compared to just 19% of conventional businesses. NFCA member co-ops have been in business for an average of over 30 years, and some, like the Putney Food Co-op, have served their communities for more than 80. That kind of longevity isn’t just impressive on a chart. It means jobs that last across generations, infrastructure that stays rooted in a town instead of being bought and sold by distant investors, and member equity that compounds into real community wealth over time.”

“Food co-ops are known for selling and promoting local, organic, and ethically sourced foods,” says Tavishi Singh in her final report. “However, less visible but equally impactful is how they invest. My internship with NFCA this spring led me to gain deep insight into how regional communities can strengthen themselves through communal financial structures. My research focused on Community Investment funds and other similar structures.”

“Through conversations with three different members of the Neighboring Food Co-op Association, it has become clear that these funds are not a single standard model. Instead, different co-ops have taken different approaches to fund the community initiatives they are part of. My research encompasses these distinctions in governance, financial capacity, and member engagement. These approaches range from internally managed donation budgets to formal endowment funds that invest in regional co-operative development.”

 “Initially, my research began with an interest in measuring co-op’s impacts through traditional indicators like wages, donations, and sourcing,” Tavishi continues. “However, after attending NFCA’s Annual meeting, I observed how differently co-ops approach financing and investing. In conversations with general managers, members, and other board members, I understood how important it is for co-operatives to remain financially resilient while also staying true to co-operative principles. Co-ops are not just giving back; they are redesigning how capital flows.”

“Through such Community Investment Funds and other models, NFCA member co-ops have shown that co-operative principles are not just abstract ideas but real pillars that strengthen local communities and regional economies. In doing so, they have shown that democratic ownership goes well beyond the grocery store and into the financial architecture of the community.”

We wish Christiana and Tavishi all the best in the future and thank them for their enthusiasm and contributions to our work this spring! 

Since the launch of the Certificate in Applied Economic Research on Co-operative Enterprise at the UMass Amherst Department of Economics ten years ago, the NFCA has hosted almost 50 interns, helping to engage the next generation in our movement. For more information, please visit this link. 

Co-ops in the News

June Cave-to-Co-op Special

This month’s Cave to Co-op cheese is Brie & Mini Brie from Boston Post Dairy, Enosburg Falls, 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.

This month’s featured cheese is a pair of bloomy beauties from Boston Post Dairy. Their Vermont Country Brie and Mini Brie capture everything we love about approachable, farmstead soft-ripened cheese — lush, buttery interiors wrapped in delicate snowy rinds with subtle mushroomy earthiness beneath the cream. Crafted with pasteurized cow’s milk on the family farm in Enosburg Falls, these cheeses strike that perfect balance between rustic comfort and elegant indulgence.

The full-sized Brie brings a classic crowd-pleasing presence to any board, while the adorable Mini Bries offer endless entertaining potential — bake whole in phyllo, tuck into warm bread dough, or simply let them soften onto slices of baguette with preserves or honey. Smooth, mild, and irresistibly snackable, these little wheels have become favorites for effortless entertaining and everyday luxury alike.

Recipe ideas include Baked Brie with honey, cracked pepper and herbs, a Mini Brie baked in puff pastry with chive blossoms, warm Brie on crostini with spring greens or roasted asparagus with melted Brie.  Try a grilled cheese with prosciutto and brie or Brie en croûte with seasonal herbs. This brie pairs well with a baguette or crostini, rhubarb chutney, honey, chive blossoms and herbs, toasted nuts, prosciutto and of course ‘tis the season for strawberries, asparagus or young greens.  Sparkling wines, dry cider,

Sauvignon Blanc, light Pinot Noir or saison all go well with brie.

It’s still spring in Vermont and the northeast. Early light in the morning and the gloaming in the evening give us the feeling that it might finally be time to make something a little brighter.  Anne Doe, master cheesemaker of Boston Post Dairy notes that her cheese reminds us that brie is not only a crowd pleaser but also loves to be dressed up to notice the season. Freshly snipped Chive leaves and flowers garnish either brie and an old-fashioned pairing of Rhubarb Chutney guilds the lily keeping us connected to people, place and springtime.

Rhubarb Chutney featuring Boston Post Dairy’s Brie & Mini Brie

• ½ cup firmly packed light brown sugar
• ½ cup granulated sugar
• 1/3 cup cider vinegar
• ½ teaspoon salt
• 1 teaspoon mustard seed
• 1 garlic clove finely chopped
• 1 finely chopped small onion
• ¼ cup fresh ginger root, finely chopped
• ¼ teaspoon red pepper flakes
• Zest of 1 lemon
• 1 # rhubarb stalks cut into 1-inch pieces
• ½ cup golden raisins
• 1 cups fresh sour cherries or ½ cup dried cherries

1. Combine first 10 ingredients in a medium-large saucepan and bring to a boil over low heat, stirring until sugar has melted.
2. Add rhubarb, raisins and cherries and continue to cook over low heat, stirring until thick and rhubarb is soft, about 15 minutes.
3. Allow chutney to cool and refrigerate overnight before serving. Any fresh herb or tiny edible flower makes a lovely garnish. A rose petal, tiny blossoms that need to be clipped from garden herbs, chive flowers all dress up a delicious little bloomy rind brie.

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.

Beginning Farmer Institute

Does your food co-op work with a beginning farmer that would benefit from support and networking with other producers? Encourage them to apply for the National Farmers Union Beginning Farmer Institute! 

The Beginning Farmer Institute is a free, online, 10-week intensive program open to producers ages 18 and up and is inclusive of all operation types and scales of production. Each cohort is selected through a competitive application process. If accepted, you will attend online seminars, network with peers, pursue independent learning activities, and receive one-on-one technical assistance. Participants who complete all the necessary requirements will be considered for an additional in-person session, which will include additional trainings, farm tours, and networking with Farmers Union leadership.

The program is structured around The Resilerator™, a program of California FarmLink. The Resilerator™ includes weekly online trainings led by experts in business management over the course of 10 weeks from October to December. Participants will be expected to watch 30-60 minutes of video trainings each week, followed by participation in weekly, 2-hour question and answer sessions with Resilerator™ instructors. 

Participants will gain an understanding of the following topics:

• Business Formation and Planning
• Taxation and Accounting
• Credit and Insurance
• Land Management and Labor

Applications for NFU’s Beginning Farmer Institute are open NOW! Application deadline is July 1 and you will be notified of your admission status no later than Tuesday, September 1, 2026.For more information and to apply, visit https://nfu.org/events-programs/beginning-farmer-institute/.

Join the Farmers Union! Whether you are a farmer or consumer, urban or rural, local business or food co-op, the Farmers Union is fighting for you — and you can join as a “Friend of the Farmer” for as little as $15!  For more information, please visit  www.newenglandfarmersunion.org.