Lindsay Post – President
Lindsay began her career in holistic healing at the Springfield Food Co-op as the wellness buyer from 2008-2011. She has been a self-employed massage therapist for over 6 years. She is so excited about expansion because it means that the co-op will be able to offer more to our members and community. As a former employee of the co-op, she is so impressed by the transformation in leadership we’ve seen over the past few years. She can’t wait to have lunch in our new space!
Brooke Decker – Vice President, Secretary
Brooke has been on the board since 2011. She has served 5 years as president. Her background includes Organic Vegetable Gardening, Beekeeping, and Food Systems Education. She is so excited to be part of this exciting project with the Springfield Food Co-op. She sees this project as great potential to strengthen our local community, food system and economy in a unique and dynamic way.
Steve Greene – Treasurer
In 1975, Steve opened a restaurant in Springfield, and has worked in and around Springfield ever since. He and his wife have been members of the Co-op through several iterations – first buying groups, then as neighbor with the tire store and now to the location tucked behind the local liquor store. He has worked in Springfield area for the last 44 years and has been on the board for 8 years. It is with great pleasure that he is involved with the Co-op currently as it makes a move to downtown Springfield, where we hope to bring new vitality to a town that has seen better times. He believes the Co-op will bring new life to the area, which should attract young families, raise home prices, provide a town of some 11,000 people with a coffee shop, deli, health food store and alternative shopping experiences.
Jane Sandelman – Director
Jane spent 25 years in Metro, NY working in consumer products marketing before becoming a self-declared corporate refugee in 2002 and moving to Vermont with her husband to reopen the shuttered Inn at Weathersfield. After establishing a reputation as one of the top Farm to Table destinations in Vermont and 10 years of hospitality, they sold the inn. Jane now runs her own marketing consulting business working primarily with small farms and cheesemakers. Jane joined the Co-op in 2013 and has served as Vice President. “I’m thrilled to be part of the Co-op expansion team. It’s wonderful to work on a community project with my neighbors, bringing even more local food to more people. I’m hopeful that we, as a Co-op, can be a part of the economic engine to redevelop this beautiful and historic town.”
Caitlin Christiana – Director
Caitlin joined the Board in 2017 because of her enthusiasm for the potential expansion project and the incredible positive impact it could have on both the Co-op and the community. Caitlin is the Executive Director of the Springfield Regional Chamber of Commerce. Caitlin and her fiancé Sam own a 1920’s bungalow in Springfield, where they live with their feisty tiger-cat, The Cheat.
Marianne Chapin – Director
Marianne moved to Rockingham from Connecticut two years ago and was so excited when she found out there was a food co-op nearby. She has always believed in holistic alternatives. She was a massage therapist for 18 years, and is Reiki Master, a Therapeutic Touch practitioner, and a certified Trigger Point Myotherapist for canines and equines. She currently teaches spinning (stationary biking) and yoga at Fit Flex in Bellows Falls. She owned a yoga studio for 12 years in Connecticut before moving to Vermont. She is so excited to be a part of the expansion of the Springfield Food Co-op and thinks it is absolutely fantastic for all the surrounding towns to have such an amazing co-op in their backyard.
John Vorder Bruegge – Director
After more than 20 years as a member, John joined the Board of Directors of the Springfield Food Co-op in 2018. Since arriving in Vermont more than thirty years ago, he has been part of a co-op community: first working at the Middlebury Natural Food Co-op and, after moving to Windsor County, volunteering at the Upper Valley Food Co-op and then the Springfield Food Co-op. John has taught at C.A.M.P. – the Claremont Alternative Middle School Program, and as a correctional educator for the Community High School of Vermont at the Southern State Correctional Facility in Springfield. John is excited at downtown Springfield’s revival and the role that the Co-op can play offering a range of wholesome, local and regional products for the community and making downtown a vibrant place to shop, visit, live, and thrive.
Sarah Bolaski – Director
Sarah came to the Co-op in March 2018. She decided to join the board because of her passion for local foods and wanting to be involved in her new community. Having worked on organic vegetable farms for a few years, she realized how important the local food web is. Moving on to a full time career meant that she had to give up farm days, and she wanted to make sure she was still doing her part. That is when she decided to join the board. She manages the front end of an Environmental Laboratory in Lebanon, NH named Endyne. She graduated with a B.S. in Environmental Studies. In their free time, Husband Ben and Sarah love to kayak, swim and hike, and they also love good VT beer.
The Board of Directors holds monthly meetings, upstairs in the Community Room at the Coop. All welcome! Our Member-Owner Annual Meeting will be on Wednesday, June 12th at 6PM. Visit our events page for details and to RSVP!
NOTE FROM YOUR COOP BOARD
Be the Bamboo
At a recent Coop Cafe event in Keene sponsored by Cooperative Development Services, we had the pleasure of hearing John Tashiro of Onion River Coop speak. His theme was “Be the Bamboo”.
What can we possibly learn from a plant? Here’s what John had to share with us:
Flexibility and Adaptability: Bamboo may look weak, but it is actually strong.
Resilience: Bamboo has incredible ability to spring and bounce back.
Usefulness: Bamboo in its simplicity expresses its usefulness.
Continued Growth: Bamboo trees are among the fastest-growing plants in the world. We all have amazing potential for growth. And while continuous improvement tends to be more steady and incremental, it can be remarkable when we look back at what or where we used to be. How fast or how slow shouldn’t be our main concern, only that we’re moving forward. And with sustained effort, we are always growing.
It seems there is a whole lot we can learn from a plant. Perhaps we can all try to ‘Be the Bamboo’.
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