Call for Submissions

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Upper Valley Food Co-op presents

Reflections

A showcase of expression that reveals our personal ponderings.

 

The Upper Valley Food Co-op is taking submissions for our latest showcase: Reflections. Upper Valley area artists are invited to submit a piece or collection of pieces that fit within this show’s theme of reflection and hibernation.

When we go inside the cave to consider ourselves, what truth do we bring back into the light?

The showcase will run from December 19th through January 2nd. The deadline for submissions is noon, December 6th. This show will be for viewing only. There will be no submission fee and the artwork will not be for sale, although pieces may be sold privately after the show.

For more information and a spec sheet, contact Chris Jacobson at 802.295.5804 or email chris@uppervalleyfood.coop.

Annual Sew-op Sale: Friday, November 21st!

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Do your shopping at the Co-op this Friday and stop by the Sew-op table!

From NOON to 6pm you can talk to our instructors about upcoming classes… and classes you WISH we offered. Stock up on handmade gift items from the Sew-op staff.

There will be sewing kits, fleece socks, Tea towels, potholders and more!

Enter to win a door prize drawn every half hour. Also get a chance to win a gift certificate good for one FREE Sew-op class!

 All proceeds benefit the Sew-op facility upstairs!

Cradle-to-cradle: The Elimination of Waste

by Larissa Banwell
 

It was a chilly day as a few hundred people filled Chase Center to hear about waste management. Each year at the Vermont Law School, the Vermont Journal of Environmental Law holds a day-long symposium and this year’s topic was the elimination of waste, in all its various forms.

The day was divided into four sections; Energy waste, Ocean waste, Electronic waste, and Food waste. Speakers came from all over the country to give presentations on the ways these wastes are handled, or more often mishandled. Many of the speakers were not lawyers, but rather scientists, business owners, and program coordinators.

Sometimes the waste discussed was obvious waste, the products that consumers throw away. For instance, nearly half of all waste found on beaches is plastic food packaging. But a large amount of waste is created during the production process. Fruits and vegetables that are oddly shaped or discolored won’t sell at grocery stores or farmers’ markets, despite the fact that they’re perfectly tasty. So they get dumped in the compost or given to animals as feed.

While trying to change harmful trends in waste management may seem overwhelming, we can all do a small part to push it in the right direction. Buying foods in bulk and storing them in reused containers will help keep plastic food packaging out of our landfills and off our beaches. As for wasted produce, Salvation Farms is a not-for-profit here in Vermont that works with farmers to get surplus food into the hands of those who need it. You can donate or volunteer your time by contacting them at www.salvationfarms.org.

How Can the Co-op Help Build Local Resilience?

by Debbie Diegoli, Board President
 

On November First Friday (11/7) share your views about what the Co-op is doing to build local resilience and what else we could do in the future.  Just stop by the board table on your way through the store and take a few moments to give us your ideas.

Some thoughts to get you started . . .

Resilience is the ability to adapt, to absorb a disruption or threat and to “bounce back” from it. On a local scale, it’s having the capacity to continuing functioning and meeting people’s needs when encountering a problem or threat to our community. Vermont’s response to Tropical Storm Irene is often given as an example.

Looking ahead, we can anticipate many things that could challenge us and require us to be highly resilient – for example, severe storms, drought and other aspects of climate change; disruptions in fuel, electricity or telecommunications; economic collapse.   In such cases

  • How might our food supply and access to essential goods and services be affected?
  • How would our village, town and region respond to these crises?
  • What resources does the Co-op have to help in such situations?
  • What role could the Co-op play in helping the community prepare?
  • What could you do to contribute to the effort?

 

The board would love your input. See you on the 7th!

 

Vermont Farm to Plate Conference!

Upper Valley Food Co-op represented at last week’s Farm to Plate Network Annual Gathering. We were able to continue to build bridges between folks in the food production and supply roles across the state. It is always amazing to have so many diverse players in the room. Farmers, Distributors, Community Garden Facilitators, Small Businesses, Institutions, Educators, Value Added Producers and Retailers, to name a few, came together to hear about what others are doing in Vermont, to share their successes and challenges and to ask tough questions about the future of Vermont’s Food Web.

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Are you involved with food? Will you be at the next meeting in October 2015? Why not?

© 2014 Upper Valley Food Cooperative