Last July, the County Co-op and Farm Store opened their doors in a building that had long served the community as a locally-owned business. With the closing of County Junction (and sadly the end of my purchases of “Brian’s bread”), the Co-op had a perfect window of opportunity to move into a space that allowed them to initially begin with a bakery and café focus. In the months since opening, the Co-op has evolved and become the community model that was the original dream of a group of dedicated board members.
It probably goes without saying that there was a fairly steep learning curve in beginning this venture. Board member Jane Torres told me that at the beginning she expected a sort of linear trajectory toward their goals but that naturally there have been many twists and turns that have forced the board to face unexpected challenges and make unanticipated decisions. The surprise has been what those changes have brought to the Co-op — a new reliance on member volunteers that in turn has made the Co-op stronger and better suited to meet its cooperative mission.
An example of this is the turn to a true cooperative model where staff includes member volunteers. This leap of faith has been great for the store since the members have proven to not only be dedicated volunteers, but also bring valuable feedback and ideas to the board. Board President Sara Flewelling stressed that with a community model, everyone brings something to the table. The board also has changed. While they function as one unit, everyone has their delegated role, according to their experience and specialty.
As the County Co-op closes in on their first year, they feel they have hit their stride and are moving forward while encompassing the ultimate philosophy of building community, education, economics, and environment. As part of increasing community education of local foods and production, the Co-op will be hosting a Wednesday evening educational series throughout the summer beginning May 20. Classes will cover such topics as container gardening, keeping a backyard flock of chickens, and vegetable canning.
Sara and Jane both stress the importance of the investment in Houlton. Supporting local businesses means that the dollars stay in the community, making it economically stronger.
The board also wants the Co-op to be accessible to everyone. Most items are in line with grocery store prices and include locally produced items not available elsewhere such as raw milk, beef, pork, chicken, berries, canned goods, and lots more. Baked goods and produce follow established guidelines, including naturally-grown meat and non-GMO grain and produce.
Co-op members are now able to make bulk purchases through Associated Buyers. Future plans include expanding the Co-op’s bulk section with spices and, as the growing season gets under way, to provide a range of fresh produce. Challenges remain, however, including additional refrigeration to keep produce quality optimal.
A beautiful space, investment in our local farmers and the community-at-large, dedicated volunteers, and, best of all for me, a new bread source with Aurora Mills potato or oat bread. Visit the County Co-op & Farm Store and inquire about becoming a member or just hang out, enjoy a danish and coffee or try the lunch menu and use the Wi-Fi.
The store is located at 53 Main Street, Houlton from 7 a.m.-2 p.m. Monday through Saturdays or Wednesday’s in the evenings.
Angie Wotton loves her work as district manager for the Southern Aroostook Soil and Water Conservation District. She also raises pastured pork and vegetables with her husband on their small West Berry Farm in Hammond. She can be reached 532-9407 or via email at angela.wotton@me.nacdnet.net .