At Hunger Mountain Co-op, it’s important for our vendors and suppliers to share our values and the values of our customers. By shopping here, you can be certain that you are supporting the kinds of farms and businesses, big and small, who have the same vision and hope for the world that you do. Our Annual Food and Wellness Fair is an excellent and exciting opportunity to meet these people and get to know them, their stories and their products.
Just some of our vendors joining us this year are:
This organic chocolate, sweetened with honey, is hand-made in central Vermont, and 50 percent of net profits are donated to charities promoting education, women in business and helping people achieve their dreams.
A small family farm in Berlin, Vermont, making organic grains and organic milk. They have a small herd of Jersey cows who are fed a diet of grass, hay and organic grains and produce organic milk and whole milk yogurt.
Makers of tempeh, natto, miso, and joki, they are a small family business that started as a restaurant in Montpelier and now distribute their products throughout the northeast. They support the local economy by buying form local farmers and are “committed to running a sustainable business that supports a natural lifestyle.” Their mission is to enhance personal well-being, health, peace, and prosperity while supporting their immediate community and the global environment.
Started as a Capitol Ground Café and Roastery in Montpelier, which still exists today. As their coffee roasting operations expanded across the region, they maintained a focus on their commitment to small-batch roasting and other core values.
Salsa Verde recipe that started in a small log cabin in Eden, Vermont, and is still made in small batches at the Food Venture Center in Hardwick.
“Flavorful food prepared with integrity from local farm products.” Joe’s started as a small farm focusing on a few crops and selling products at Montpelier Famers Market and to summer and winter CSAs. They produced their hot soups in rental kitchens then the Mad River Food Hub, before finding a permanent home in Montpelier, across from the Co-op, which was their second substantial customer. Their soups and sauces are still used in our hot bar and deli.
A “traditional Italian bakery in the heart of Vermont,” they have been family owned and operated since 1992. Ingredients are sourced locally, and they contribute to their community by supporting local charities. Their bread, made using a traditional Italian method, started at Montpelier Farmers Market and is now sold throughout the northeast.
They use healthy, natural ingredients and no artificial preservatives in their three varieties of salsa verde, made in Jericho, Vermont.
An artisan bread company with a mission to, “produce premium quality bread and pastries with traditional methods and carefully selected high-quality ingredients. To do this while striving to minimize our impact on the environment, to support the growers and producers of our ingredients, and to provide the finest baked goods and service to our customers.” Based in Middlesex, they deliver to stores and restaurants within 100 miles every day and source most of their flour from two farms less than 150 miles away.
On land in North Ferrisburgh that has been farmed since the late 1700’s, they have become one of the biggest organic dairy farms in Vermont. Their wide variety of products are bottled at their creamery, Green Mountain Organic Creamery in Hinesburg.
Their locally made products are, “formulated to support a busy lifestyle. Herbal adaptogens are known to support resilience to the stressors of modern life. They act to help harmonize and stabilize our bodies, minds, and souls.”
Located in Hardwick, they make single-source organic maple syrup from the trees on their farm, which is bordered by an eleven thousand acre wildlife preserve. They have a commitment to high-quality products, batch tested for flavor and traceable to the day of production and bottled only in tin or glass.
A company “created to manufacture and market high quality, unique and natural personal care products of usefulness and value; and to be an example of how corporations can be a tool for positive social change.” They are committed to environmentally conscious and responsible practices, and their products are certified organic. Their wide range of products are aimed at providing shoppers with “affordable alternatives to the current petrochemical-based personal care products industry” and their ecological mindset is inherent in everything they do.
Since 1995, they have been working to improve and perfect omega-3 supplements, with a commitment to the most natural, sustainable and high-quality products and business practices. This family-owned company’s products are now sold in 35 countries on six continents.
They were the first USDA certified organic cereals on the market and are now one of the largest organic breakfast food companies in the world. Throughout their growth, hey have remained an advocate for organic foods and organic quality standards and are committed to a triple bottom line of social responsibility, environmental sustainability, and financial viability.
Wellness products designed with these goals in mind: collaborate with doctors to support immunity and health, protect the environment and its inhabitants, pioneer strategies to save they honeybee using mushroom and fungi, educate communities about growing mushrooms for food, develop filtration methods for water using mushroom mycelium, aid agriculture and forest health by building soil with beneficial fungi, invest in integrated mushroom technologies to break down or neutralize toxic wastes, replace toxic pesticides with natural, non-toxic, non-invasive-mushroom-based solutions, encourage research to develop new biofuels using fungi.
Their seaweed products are “healthy for you and the planet, and they just happen to be delicious.” Their zero-input farming uses no arable land, no fresh water, and no fertilizers. All of their products, produced in Maine, are made locally from seaweed grown in the Gulf of Maine. They protect the Gulf through their farming practices and the benefits to the Gulf ecosystem provided by the growing seaweed. They also provide jobs to coastal fishermen and others dealing with a downturn in the fishing industry.
“Nutty Steph’s is a unique, forward-thinking establishment that produces an exceptional small batch, artisan chocolate, and granola products in our retail and kitchen space in Middlesex, Vermont.” They are committed to fresh, local ingredients and never use artificial colors, sweeteners, preservatives, corn syrup, hydrogenated oils, or GMOs. They advocate for workers’ rights and work to improve relationships with vendors, farmers, lenders, customers, and neighbors.
“Born in Australia – now made in Vermont.” Their nut and seed blends, called superfood blends, have a wide variety of ingredients with no added sugars or sweeteners.
They moved to Vermont from New Jersey in 2008 because of the emphasis here on locally made products, support of the local economy and commitment to sustainable organic agriculture. All of their hot sauces and jams are made with non-GMO and organic ingredients with no artificial flavors or preservatives.
Raw honey from Benson, Vermont. The Apiary started two years ago and has grown from six original queens to 200+ colonies. They are “firmly committed to bringing you raw honey from untreated bees and time-tested herbal products that work.”
All natural meats and cheeses since 1907. Crafting all-natural meats and cheeses since 1907, they have a commitment to products that are healthier, high quality and more wholesome. They also believe in animal welfare and humane animal treatment and sourcing.
They “believe in a strong local food system that sustains farms, families, and community for future generations.” 100 percent grass-fed jersey cows, raised without antibiotics or hormones.
This company, led by a husband and wife team, are making raw cow’s milk cheeses that are crafted, cut and waxed by hand. The milk has no additives, antibiotics or rBST and is sourced from a single dairy close to the cheesemaking facility in Plymouth Notch, Vermont.
Co-founded by a pair of cousins, they are “united by our passion for the maple industry, our dedication to Vermont and the working landscape, and our excitement to build a company that embodies these values. Sap! has been enjoyed by our family for years. Now we want to share it with you!”
Working with goat farms around the region, they are turning surplus livestock into a high-quality food source, a flavorful and delicious meat product similar to a milder lamb. Their mission is to, “support sustainable farming that raises animals humanely, respects the land, and assures a high-quality source of chevon to put on American tables.”
Sweet Doe Gelato
Vermont’s first and only producer of goat milk gelato, in vanilla, chocolate, and coffee. Located in Chelsea, VT, they have a mission to, “to surprise and delight our customers by producing a premium farmstead goat milk gelato with superior taste, texture, and digestibility….because no one with sensitivity to cow’s milk should be deprived of America’s favorite frozen treat. And even the rest deserve the best.”
Red Door Bakery
A small, family owned and operated bakery in Marshfield, Vermont. They pride themselves in never using any ingredients containing GMOs and sourcing locally as much as possible for their fresh, homemade bread, pies, granola, cookies and bars.
Cabot Creamery Cooperative
Formed as a cooperative in 1919 by 94 families in Cabot and now includes 1,000 farm families around the region. They are committed to the principles of cooperation and supporting their community while making award-winning cheeses, yogurts, dips, butter, and creams.
Roots of Comfort
A selection of natural body care products made from herb-infused oils and other natural ingredients, including foot cream and lip balm.
Elderberry Syrup & various Herbal Tinctures, made from herbs gathered in central Vermont.
Kimchi, sauerkraut, curtido, all made with locally sourced ingredients. This family-run company in central Vermont specializes in fermented foods and seasonal products, with a mission to “nourish the body, mind, and soul throughout the seasons. We hope that after you’re done eating, you’ll choose to sit with your loved ones for just a little bit longer, for a “sobremesa” and to savor the conversations and connections that happen after a satisfying meal.”
A small trolling operation in Alaska with an emphasis on quality over quantity. They take great care to treat each fish with the utmost care and work to ensure that their fishing has the smallest ecological impact possible.
Makers of Kombucha, they are mindful of their environmental impact in every decision they make, work with local providers as much as possible and maintain high quality standards for all their ingredients. Their mission is “to sustain and cultivate the core foundation of healthy, sustainable communities through a series of interrelated actions and principles.”