By Richie Snyder • Tuesday, May 3rd, 2016
We are proud to be supporting our friends at Saratoga PLAN as our Front End Fundraiser for May & June 2016. Saratoga PLAN is dedicated to preserving the rural character, natural habitats and scenic beauty of Saratoga County. PLAN help landowners conserve their farmland, woodlands and natural habitats to sustain the county’s “quality of place” and the environment, economy, and public health. They also strive to help communities create plans that balance growth with conservation to sustain the Saratoga Region as a great place to live, work, visit and farm. You can find more information about Saratoga PLAN by visiting their website.
What does “PLAN” stand for?
PLAN, which stands for “preserving land and nature,” connects people to nature through an extensive trail network with over 200 miles of trails in the county. We have found over the years that a good “plan” leads to the ability to take advantage of opportunities as they arise and accelerates results.
Photo used by permission of Saratoga PLAN
Saratoga PLAN is a community-based conservation organization, conserving “places for people.” Although not all conserved lands are open for public access, they provide health benefits and environmental services far beyond their borders. These lands are very much conserved by the people, too! PLAN’s roster of student interns and volunteers are the heart and soul of the organization, consisting of 250+ individuals finding ways to advance the conservation of Saratoga County’s unique places and natural resources. Volunteers help develop and implement plans at all levels of the county. PLAN’s staff of 4 provides support and coordination for the volunteers.
Photo used by permission of Saratoga PLAN
Volunteers help our stewardship staff manage 4,400+ acres of conserved lands by maintaining informational kiosks and 24 miles of trails across 10 nature preserves owned by PLAN that are open to the public for hiking, biking, birdwatching, botanizing, cross country skiing, snowshoeing, and paddling. They also serve on local boards and volunteer to maintain town, city, and county properties and trails. Volunteers plan events, lend their artistic talents, post boundaries, write, photograph, advocate for good public policy and funding for conservation, stuff envelopes, staff exhibits, provide legal services, accounting, lead field trips and offer biological expertise. If you would like to volunteer, please let us know by filling out their volunteer page.
Please donate what you can afford at our registers during the month of May and June 2016. Every dollar we raise will go to Saratoga PLAN.
By Richie Snyder • Wednesday, April 27th, 2016
Glaceau Smart Water – Now comes in sparkling
Paqui – Hot pepper tortilla chips
Gaia – Herbal teas will be hitting the shelves in NY. Six teas in all
American Juice Company – Mixers. Four mixers total
Frontera – Tortilla chips. Two varieties
Harpoon Camp Wannamango – Summer seasonal
Saratoga Brewing/Death Wish IPA– Collaboration with Death Wish and Olde Saratoga Brewing
1911 Raspberry Cider– New fruit cider
Long Trail Green Blaze IPA– New IPA released in both 6 packs and 12 packs by Long Trail
Omnipollo Mango Lassi Gose – Seasonal Gose for summer time
Timothy Taylor’s Landlord Pale Ale– English style pale ale
Off Color Troublesome– Funky Gose style for summer time
Two Roads Honeyspot Road White IPA
Avery Raspberry Sours
Lindemans Peche Lambic
Avery Liliko’i Kepolo – Witbier for warm weather
Pick Six Vodka – 1L Vodka from local distillery right in Saratoga Springs!
Elijah Craig Kentucky Bourbon– New addition to our Bourbon selection!
Stella Montepulciano – Stella Chianti is no longer being produced, this is a similar style and a friendlier price point
Yalumba Cabernet– Australian Cabernet
Amazing Grass: New superfood protein powders: vanilla, chocolate, original
By Saratoga Beer and Wine Manager • Friday, April 22nd, 2016
Light, fresh, fun and lively are my favorite qualities of a great Rosé. A variety of production techniques creates this exceptional style ranging anywhere from bone dry to sugary sweet and perfectly still or gloriously bubbly. Rosés are made all around the world including France, Italy, Portugal, Spain and the U.S and typically include bright flavors of ripe red fruit, flowers, citrus and melon. Dry Rosés are more common and are typically produced from grapes like Grenache, Syrah, Sangiovese, Barbera, Mourvedre, Cinsault and Pinot Noir. Sweeter style Rosés such as White Zinfandel, White Merlot and Pink Moscato tend to be less common but still just as pleasing for the appropriate palate.
There are three different main methods to producing a Rosé including the Maceration Method, Saignee or “Bled” Method and the Blending Method;
The Maceration Method is the most common type of Rosé production where red grapes are left to macerate or become softened by soaking in the white wine juice while tinting the wine pink. With this style, the entire batch is turned into a Rosé wine. This method is most common in regions like Southern France.
The Saignée (san-yay) or “Bled” Method is when some of the juice is bled off to intensify the flavor of a red wine that’s being produced and the Rosé becomes a by-product made from the juice that was removed. This style is most common in regions like Napa Valley that are known for top quality reds.
The Blending Method is when a small amount of red wine is added to white wine to create the desired color. This style is uncommon for still Rosés and is typically utilized when producing a sparkling style.
“Rosé wine is more like a state of mind,” according to WineFolly.com. The early Spring release for new vintages and the coveted flamingo pink tint matched with fresh fruit tones make this the perfect style for welcoming the first sights of Summer weather. Pair Rosés with seasonal favorites like grilled veggies, Summer salads and fresh fish or enjoy as a simple but delightful sipping wine.
Our top seller, the Bieler Père et Fils Rosé drinks far above it’s price point at $9.99. The newly released 2015 vintage features traditional Provence Style qualities with a well executed balance between its fruity, floral and herbaceous characteristics. Lavender, rosemary, rose petals, citrus, wild raspberry and tart cherry combine to create a luscious mouthfeel with a ripe, lingering finish. The wine is 13% ABV with a blend of 40% Grenache, 25% Syrah, 25% Cabernet Sauvignon, 7% Cinsault and 3% Rolle (Vermentino).
Père et Fils means “Father and Sons,” and the brand represents French native Philipe Bieler and his children. They founded their original winery Chateau Routas in 1992 but sold the establishment and began producing solely Rosé wines in 2005 after seeing their initial success stemming from unorthodox wine-making techniques and creative marketing tactics.
Divine Wines currently boasts a growing selection of dozens of beautiful Rosé wines. Visit us today to find your favorite!
-Kelsey Whalen/Divine Wines
By Richie Snyder • Wednesday, April 20th, 2016
Organic Seedless Watermelon
NY Plants & Flowers:
The Farm at Miller’s Crossing Plant Starts: Local & Organic
“Grower’s Friend” Sage
Vegetables & Flowers:
Frizzle Sizzle Pansies
Penny Lang Violas
Penny Purple Picotee Violas
Roland: Fermented soy bean and chili paste. These are used in traditional Korean cooking and will add some amazing flavor to what ever meat or veggies you’re cooking up.
Daily Pantry: Almond butters. Creamy, crunchy in both salted and unsalted.
Fuller: Maker of the worlds finest cheesy puffs. No joke. Three flavors in all: Blue Cheese Jalapeno, Asiago Black Pepper, Sriracha Cheddar
Smart Water: Now comes in sparkling.
Lifeway: Freeze dried fruit and yogurt snacks.
Packit: Freezable carryall lunch bags (a shoulder bag with zip closure) and traveler lunch bags (hand-bag style lunch cooler) in great prints, designed to keep food cool for hours.
Beer and Wine:
B.Nektar Stupid Man Suit-
Mead blended with black currant, raspberries, and cherries.
Stillwater Super Hop- Tropical Farmhouse Ale, 6% ABV. A rarity, won’t be available year round.
Stillwater/AZ Wilderness- Big Bunny- first time distributed in NY.
Firestone Luponic Distortion- Brewed once, a blend of six different hop cultivars from last years harvest with an emphasis on a zesty tropical fruit-driven experimental hop to create a unique beer. A wheat malt base provides a clean canvas for showcasing a pure hop character. Slot with other Firestone skus
Urban Farm Fermetory Kombucha Wild Blueberry & Ginger Root- Kombucha beer
Root Sellars Ginger Beer- Find near our GF beers
Weyerbacher IPA- limited availability, one time purchase
Idlewild The Flower Rose- Domestic Rose from Mendocino County, California. Very limited/small batch Rose and will not be in stock all year only Rose season (spring/summer).
Cultivar Napa Cabernet Sauvignon- Domestic Cabernet Sauvignon. Very difficult to find a napa cabernet today under $20 that is of value.
Francois Chidaine Touraine Rose- More fresh Rose! All 2015 Rose’s have just arrived and the store is filled with them, domestic and foreign. Francois Chidaine is an extremely reputable winemaker in France.
Trail Marker Chardonnay Manchester Vineyard- This is a couple that are brand new to winemaking in California! Super small batches/quantities sent to the distributor, this winemaker focuses on non-invasive tactics. All these wines are unfined and infiltered, practicing organic with minimal sulfur used in the winemaking process.
Trail Marker Saveria Vineyard Pinot Noir
Goisot Aligote- The other white wine from Burgundy! Aligote is a very under-appreciated grape from Burgundy, unlike Chardonnay it isn’t as well known however it is sought after.
Ocone Apollo Aglianico- New Aglianico
Desert Essence: Italian lemon shampoo & conditioner
Gaia Herbs: Golden milk: traditional turmeric drink
By Katy Kent • Wednesday, April 20th, 2016
Organic Seedless Watermelon
Organic Bosc Pears
Pete’s Greens (Local): Organic Basil Bunches, Organic Rainbow Chard, Organic Baby Pac Choi, Organic Mustard Greens, Organic Cilantro Bunches
Bread and Butter Farm (Local): Organic Green Kale Bunches
Mountain Flower Farm (Local): Pussy Willow Bouquets
Red Wagon Plant Starts (Local and Organic): “Hot & Spicy” Oregano, “Fordhook Giant” Swiss Chard, “King Richard” Leeks, Yellow storage onions, Red storage onions, “Zefa Fino Bulb” Fennel, “Clear Crystal Mix” Alyssum, “Easter Bonnet Peach” Alyssum, “Clear Crystal Lavender” Alyssum, Spearmint
Fuller is the maker of the worlds finest cheesy puffs, out of Portland, Oregon. No joke. 3 flavors in all: sriracha cheese puffs, jalapeno blue cheese puffs, asiago black pepper cheese puffs.
Sir Kensington’s: An organic mayo, and an avocado oil mayo. They are also putting their ketchup and yellow mustard in BBQ ready squeeze bottles!
Bob’s Red Mill: Organic farro
Hi Ball: new ruby red flavor
Enzo: organic traditional balsamic vingar, organic apple balsamic vingar, organic fig balsamic vingar
Brave Coffee Co: from Waterbury is our latest local coffee option. Five varieties: Organic Columbia Tolima, Organic Brazil Nossa Senhora, Organic Mexican Oaxaca, Organic Rwanda Kivu Belt, Organic Java Rasamala
Jacobsen Salt Co: out of Portland, Oregon and provide beautiful gourmet sea salts all from the Pacific North West.
Three Twins: the maker of ice cream, has taken the next logical step and now makes organic ice cream cones. Sugar and cake are the 2 varieties.
Humboldt Bay Coffee Co: Three new single origin varieties: Organic Bolivian whole bean coffee, Organic Colombia whole bean coffee, Organic Peru whole bean coffee
Walpole Creamery: An ice cream out of New Hampshire. We’re bringing in 4 of their best selling flavors. Vanilla, Chocolate, Sweet Cream and Udder Joy(taste like Almond Joy).
Bart’s Ice Cream: A 30 year old family business out of Massachusetts. Three great flavors: Deep Purple Cow (Black Raspberry ice cream w/white and dark choc chunks), Mass Mocha (Coffee ice cream w/espresso filled choc chunks, dark choc chunks, fudge swirl), and 3 Geeks and a Redhead (Coconut ice cream, coconut flakes, choc chunks, fudge brownies, red raspberry swirl).
Ciao Bella Key Lime Squares: Tasty, individually wrapped gelato squares.
Jolly LLama Banana Coconut Pops: Sorbet pops
Kite Hill Cream Cheese: vegan cream cheese, available in plain and chive.
Real Pickles Organic Tumeric Kraut
Stumptown Coffee Co: Nitro Cans and Coconut Cold Brew
Sir Kensington’s Fabenase: Two flavors: Chipolte and Classic.
Maine Pie Company GF Cookies: Three flavors: Choc Chip, Oatmeal Raisin, and Chocolate Coconut Oatmeal. You’ll find these in our freezer section.
Andrew and Everett’s Thinly Sliced Mozzarella
Beer and Wine
Burlington Beer Co: Barbe Rouge, Light in the Window, It’s Complicated Being a Wizard, Chasing Rabbits
Petrus: Red, Oude Bruin and Aged Pale
Eden Cider: Dry and Semi Dry in 375 mL’s
Doc Ponds Red Blend: Made by Folk Machine Winery in California for Hen of the Wood’s new beer bar in Stowe.
Beiler Sabine Rose: 2015
Tessallae GSM: 94 Robert Parker
Desert Essence: Italian lemon shampoo & conditioner
Megafood: multi for bone 40ct, baby & me 2 herb-free prenatal (2 per day), kids powders (immune, multi, b-complex)
Gaia Herbs: golden milk, a traditional turmeric drink
Goddess Garden: kids suncreen in a travel size
Now Designs/Danica: new bags designs: zip pouches (saddle up, adventure, bike) and 2 metal pencil boxes
Kiss My Face: olive oil soap 3-pack
By Richie Snyder • Tuesday, April 19th, 2016
Thank to our wonderful Tastemaker, Paula Tancredi Penman for this blog post!
“We’re the only ones who make honey, pollinate flowers, and dress like this. If we’re going to survives as a species, this is our moment.” Bee Movie
The wonderful stingless honey bee is primarily distinguished by the production and storage of, what else, honey! So you might think that they are also the most effective pollinators, and that surprisingly isn’t so. Native bees are two to three times better pollinators than honeybees. And this is great news for New York!
Crops such as apples, almonds, blueberries, cherries, oranges and squash are directly dependent on insects for pollination. Many of those crops are staples of New York: the state ranks second in the country for apple production, 9th in blueberry production, and pumpkins are in the top five of vegetable crops in terms of crop value for farmers. And one of the most essential insects in pollinating these important New York crops is the bee.
Surprisingly, perhaps, it is not just the honeybee doing the pollinating; over one hundred different bee species are responsible for your delicious New York state apple! It turns out that honeybees alone are not the most effective pollinators; we have to thank all our native bees. A study by Cornell entomology professor Bryan Danforth found that “an individual visit by a native bee is actually worth far more than an individual visit by a honeybee. Honeybees are more interested in the nectar. They don’t really want the pollen if they can avoid it. The wild, native bees are mostly pollen collectors. They are collecting the pollen to take back to their nests.”
Close up view of the working bees on honeycells.
So how do we ensure that our apple, blueberry, and squash crops are sustainable? We must protect and support the bees. And it is not just for those crops. According to research conducted by Cornell University, crops pollinated by bees and other insects contribute over $16 billion to farm income. Add to that the crops requiring indirect pollination, i.e. pollination is required to create the crops’ seeds, and the total contribution to farm income by crops needing either direct or indirect pollination is $29 billion.
New Yorkers enjoy their local fruits and vegetables, New York farmers need their income, and therefore we all need the bees! You can help protect and support the bees and their environment. Consider any of the following:
Donate: The Pollinator Partnership is the world’s largest nonprofit organization dedicated solely to helping protect and promote pollinators such as bees.
Buy local: Be on the lookout for local organically grown fruits, vegetables and honey that help support beekeepers in your area. Look for honey from Ballston Lake Apiaries at the Saratoga Farmers’ Market and on the shelves at Healthy Living Market.
Plant: Plant a bee-friendly garden habitat. There is something you can grow to help bees, no matter where you live. Check out the U.S. Fish & Wildlife service’s guide to planting for pollinators or the Pollinator Partnership.
By Katy Kent • Friday, April 15th, 2016
We might be on the tail end of sugaring season here in Vermont, but everyone in the Green Mountain State knows that maple syrup is celebrated year round. And so are pancakes, especially when they’re (almost) easy enough for a weekday breakfast. These pancakes will leave you feeling satisfied, but not overly full since they’re free from dairy and flour. For the ultimate after school snack, eat chilled leftover pancakes spread with a dollop of nut butter.
2 cups rolled oats
1 ¼ C non-dairy milk
¾ C mashed banana
2 t baking powder
1 t cinnamon
Pinch Himalayan salt
1 T honey
Coconut oil for cooking
1. Place all ingredients in a blender and blend until smooth. If using a high-powered blender, use plunger as needed. If using standard blender, scrape down sides as necessary.
2. Add eggs to blender and blend until combined.
3. Heat frying pan on medium and lightly oil with coconut oil.
4. Pour ¼ cup of batter per pancake on frying pan. Cook about 2 minutes per side or until lightly brown.
This blog post was written by Healthy Living Taste Maker Mindy Elmergreen. Mindy teaches yoga at Tapna Yoga in Burlington. When she’s not in the studio, you’ll often find her in our cafe enjoying juices & smoothies with her adorable sons!
By Produce Category Manager • Friday, April 15th, 2016
french breakfast radishes
We love carrying The Farm at Miller’s Crossing plants. Their starts are great quality, they are organic, they are never sprayed with neonicotinoids (linked to bee colony collapse disorder), and best of all, they are LOCAL!
That’s important to us, because our Produce departments strive to buy locally grown produce as much as we possibly can, and our Plants and Flowers department (run as it is by our lovely Produce buyers) is no different.
red chard seedlings
In fact, Healthy Living is a business that that has been buying directly from local farmers and producers for 30 years, and as someone who works with farmers every day, I can tell you that it never gets old. Mostly because, as I was telling a flower farmer recently, farmers are my absolute favorite people.
Anyway, this will be our third year carrying plants from Chris and Katie of The Farm at Miller’s Crossing, and there is always a huge variety to choose from – whether you are looking for herbs to keep in your kitchen or all sorts of veggies and flowers for your gardens.
If you have some time, check out their website – it has awesome recipes, great blog posts about what they do, and beautiful photos. Their newsletters are informative too, and you can get to know their family and history, and you might find out how to shell peas!
“field before storm 1” photo from the website. all photos are used with permission from the farm
We will be starting off this week with 15 different kinds of herbs, 28 different kinds of veggies, and will be waiting ever so patiently for the flowers that are surely arriving in the next few weeks.
If you want to plant peas, kale, beets, lettuce, cabbage, baby bok choi, or brussels, you are in luck and can get started right away – because that’s only part of what we are getting in! Now that I mention it, that’s only a small part of what we will have to offer this season, because we still are waiting on the fabulous peppers and tomatoes, eggplants and cucumbers to come.
In the meantime, get ready for spring by planting cold-hardy vegetables and flowers, cleaning and preparing the beds for veggies, and sharpening your tools…because really, Spring and then Summer are right around the corner.
By Katy Kent • Wednesday, April 13th, 2016
Finn & Roots (Local): 8oz artisan lettuce mix, Red Boston Living Lettuce, Red Oak Living Lettuce, Green Oak Living Lettuce
Jericho Settlers Farm (Local): Micro Basil
Organic Honeydew Melon
Organic Mini Watermelon
Organic Abate Fetel Pears
Organic D’Anjou Pears
Red Wagon Plants Organic Plant Starts (Local): Santo Cilantro, Lemon Thyme, Orange Mint, Spearmint, Mojito Mint, Greek Mountain Oregano, Berrgarten Sage, Gorizia Rosemary, Arcadia Broccoli, Joy Choi Bok Choy, Green Curly Kale, Red Russian Kale, Lacinato Kale, Green Savoy Cabbage, Green Cabbage, Super Red 80 Cabbage, Napa Chinese Cabbage, Red Leaf Lettuce, Green Oakleaf Lettuce, Rainbow Chard, Various Succulents
Painted Tulip Farm: Bouquets
Lesser Evil: wasabi popcorn, grab & go salted popcorn options
Health Warrior: dark chocolate cherry chia bar
Bittermilk: excellent hand-crafted cocktail mixers. Three varieties: barrel aged old fashion mixer, charred grapefruit mixer, smoke honey whisky sour mixer.
Hella Bitters: Three new varieties: cola tonic syrup, original tonic syrup, hibiscus tonic syrup.
Honest Fizz: ginger ale
Spindrift: new flavor: blackberry
Mrs Meyers: Spring-scented dish soap and surface cleaner. New scents: peony and lilac.
Mediterranean Organics now makes snack pack olives! Green olives with herb and klmata olive cumin.
Vermont Yogurt Company: Whole milk yogurt out of Orwell, VT. Features berries grown on the farm and homemade granola. Six flavors:Vanilla, Plain, Maple, Peach, Raspberry, and Blackberry.
Epic Lards: These are located in the butter cooler, right by the Earth Balance spreads. There’s 3 flavors: Berkshire Pork Lard, Grass fed Beef Tallow, and Cage Free Duck Fat.
Kis Kombucha: A local Vermont product out of Hyde Park. Four flavors: Jasmint, Lavender Lemon, Hops, and Sour Cherry.
Albice Foods: Another local product. These are a fruit based sweet olive spreads, similar to a Tapenade. These are best paired with cheese, and there’s a nice balance of sweet and savory. Three flavors: Apricot, Pineapple and Roasted Red Pepper.
Batch Ice Cream
Halo Top Ice Cream: A low calorie, high protein, low sugar ice cream. Three flavors: Lemon Cake, Vanilla and Chocolate.
Talenti Gelato: Five new flavors this spring- Key Lime Pie, Peanut Butter Pretzel, Vanilla Caramel Swirl, Wild Blackberry and Coconut Chocolate Almond.
Laloo Goat Milk Ice Cream: Three flavors: Coffee, Vanilla and Chocolate.
Beer and Wine:
Great Divide Brewing Co: Available for the first time in Vermnot! Hercules Double IPA 92 BA (Beer Advocate), Titan IPA (91 BA), Yeti Imperial Stout (94 BA), Yeti Chocolate Oak Aged Imperial Stout (93 BA)
Rock Art: Bohemian Pilsner, available in 16 oz cans
Campos du Luz Old Vine Garnacha: A great value from Spain at $8.99
Brancott Sauvignon Blanc: 90 Points from Wine Spectator
SOTRU: organic, gluten-free, non-gmo fermented whole-food plant-based protein, greens, turmeric, mushroom powders in beautiful packaging
Toms of Maine: new SLS -free toddler toothpaste
ORGAIN: exciting additions to this popular line: cold brew coffee & protein RTD’s, and grass-fed whey drinks
ACure: new clean suncreen & face care
Enzymedica: line extension on this enzyme line including new sizes, and digest w/probiotics, natto-k, ph basic, serrapeptase, repair gold
Emlore Mountain Farm: extending this local line of VT goat bar soaps: fennel, spruce orange, grapefruit lime, gardeners soap
By Richie Snyder • Wednesday, April 13th, 2016
We’re constantly bringing new and exciting products into our store, here’s a list of our latest and greatest! Come visit us at the Wilton Mall today!
Organic Honeydew Melon
Organic Mini Watermelon
Organic Abate Fetel Pears
Organic D’Anjou Pears
Organic Plant Starts – The Farm at Miller’s Crossing (*expected arrival 4/15/16)
“Joi Choy” Asian Greens, Bok Choy
Red, Golden, and Chioggia Beets
“Green Magic Broccoli”
“Churchill Brussels Sprouts”
“Red Integro Cabbage”
Red Dandelion Greens
“Toscana LaCinatas Kale”
“Waldmans Green Leaf Lettuce”
“Defender Green Romaine Lettuce”
“Salad Bowl Red Lettuce”
“Red Fire Red Leaf Lettuce”
“Sierra Blanco Onion”
“Redwing Red Onion”
“Bright Lights Swiss Chard”
Lesser Evil: Wasabi Popcorn
Lakewood – Organic Pineapple Juice – 12.5 oz
Hi Ball – Ruby Red Grapefruit flavor
Three Twins – Organic Ice Cream Cones. Sugar and cake flavors
Humboldt Bay Coffee Co – We will be saying goodbye to Espresso 101, Double Dark, and Blast Off. Replacing them will be 3 single origin varieties
Bob’s Red Mill – Packaged Farro
Argyle Yogurt Smoothies – Three flavors: Blueberry, Orange and Raspberry.
Beer and Wine:
Ithaca Creeker Double IPA – Originally part of a mixed IPA 12 pack now in four packs 93 BA
Dogfish Head Beer to drink music to – First time brewed – Belgian style trippel with orange peel cardamom, peppercorns and vanilla
Barrier Smackdab and Imposter – New NYC brewery that’s getting some good buzz
Schneider Aventinus – Classic German dark 96 BA
Dale’s Pale 19.2 fl oz
Saint Somewhere Traditionnell – Belgian inspired Saisons out of Florida
All tech Kentucky Bourbon Barrell Stout and Ale
Anderson Valley Briney Melon
Against the Grain The Brown Note
Jack’s Abby Calyptra – originally one of their experimental APL’s (American Pale Lagers) now in 12 packs
Marcel LaPierre Raisins Gaulois – Inexpensive Gamay from one of Beaujolais leading vintners
Brancott Sauvignon Blanc – Stack in middle display next to rosesKeegan Ales – Mother’s Milk
SOTRU: Organic, gluten-free, non-gmo fermented whole-food plant-based protein, greens, turmeric, mushroom powders in beautiful packaging
Toms of Maine: New SLS – free toddler toothpaste
ORGAIN: Exciting additions to this popular line: cold brew coffee & protein RTD’s, and grass-fed whey drinks
ACure: New clean suncreen & face care
Ursa Major: Clean, local VT line of face & body care. Their Hoppin deodorant is popular in our VT store