Local Abundance: Celebrating Our Local Partners at the Co-op

It's bright and it's green. It's impossible to miss–it's our new Local Abundance wall.

Each season the Local Abundance wall will highlight the local farmers, dairy producers, health and beauty product makers, bakers, and all the other craftspeople who put such care into the food and products we carry.

Rochester and the surrounding region is rich with a local abundance of quality, handcrafted, and ethically-produced food and crafts, and that is a story closely tied to our own as Rochester's only food co-op. It's a rich story and Local Abundance is our way of telling it.   

If you haven't been in for a while, here are this season's highlights:

Bread for All

For Peg Geffell and Paul Frazier, bread means that no one has to go hungry. Bread for All is a community-supported bakery run entirely by volunteers from a tiny kitchen on Mt. Hope Avenue. Peg and Paul train interns from St. Joe’s House of Hospitality (Rochester’s Catholic Worker Community) in the art and business of bread-making, producing a quality selection of natural breads and delicious baked goods.

Learn more about Bread for All here.

SoyBoy

Babies and tofu.  These are two things you should never show someone how to make, warns a Japanese saying.  Luckily for us,  Norman Holland and Andrew Schecter figured out at least one of these secrets in 1977.  Today SoyBoy is one of the country’s most respected makers of organic tofu and other soy foods, like “not” dogs and tempeh.

Learn more about SoyBoy here

South Wedge Botanical Soap

Every soap bar Louis Dalton Kinsella makes has at least one plant extract from his South Wedge garden. Louis started South Wedge Botanical Soaps after 30 years as a chemist. He now applies that expertise to create amazing herbal alternatives to the synthetic and metal-based chemicals often found in conventional soap products.

Learn more about South Wedge Botanical Soap here

Donovan Orchards

Just off the Niagara Wine Trail, Scott Donovan cares for 37 acres of apple trees on the shores of Lake Ontario. Scott supplies us with amazing apple varieties—like Gala, McIntosh, and Honeycrisp—grown using organic and natural methods throughout the autumn season.  

Learn more about Donovan Orchards here

First Light Creamery

After learning the craft of cheese-making in Washington State, brothers Trystan and Max Sandvoss decided it was time that western New York had its own artisanal cheese. They opened First Light Creamery in 2010 and today have a herd of over 50 goats. First Light offers connoisseurs truly farm-fresh goat and cow’s milk cheeses like double-cream chèvre, Monterrey Jack, and feta.

Learn more about First Light Creamery here

 
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