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Growler 101 PDF Print E-mail

What is a growler?

According to the Beer Advocate, there are several sources of speculation. One of the more plausible ones is that around the turn of the 20th century, “fresh beer was carried from the local pub to one's home by means of a small-galvanized pail. Rumor has it that when the beer sloshed around the pail, it created a rumbling sound as the CO2 escaped through the lid, thus the term ‘growler’ was coined.” In the modern era, it seems that Otto Brothers Brewing in Idaho, one of the first microbreweries, wanted to send its customers home with its beers, though they could not yet bottle. So they came up with the modern-day design of the half-gallon jug with their logo screened on it.

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Sprouts PDF Print E-mail

sproutsby Chris Ellis, Staff Nutritionist
April 2014

If you are yearning for some crunch and have a taste for locally made raw produce, sprouts are a fabulous way to fulfill that goal any time of the year. Sprouting is the practice of germinating seeds so that they can be eaten raw in their infancy. I had a habit of making sprouts on a regular basis when I was in my 20s when they were very popular, and I always had a jar of them growing in my kitchen for regular use—mainly in sandwiches and salads, but especially during the cold-weather months when lettuce and greens were expensive. I always loved the crunch and seeing the fresh bright green color on my foods!  Sprouts became popular thirty to forty years ago and at the time were grown more commonly at home. Now they are widely available in the produce section of a lot of stores and are used by many on a regular basis, especially those who follow a raw dietary regime. They have had some bad publicity due to the food-borne illness problems that have been associated with them, and that is still definitely a legitimate concern.  

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Realizing Green PDF Print E-mail

dick ernstBy Dick Ernst
April 2014

It is hard to fathom that our “new” Co-op is now nearly two years old. Having come to grips with this realization, I thought it appropriate to revisit all the anticipated energy-saving and eco-friendly goals incorporated in the design and see how we are measuring up to these objectives.
The design of our now nearly two-year-old building incorporated many environmentally friendly features. The goal was to go well beyond the requirements of “LEED” certification to create a structure and infrastructure that not only minimizes its impact on the environment but also nourishes it. In addition, it was hoped that many of its features would contribute to a healthy and vibrant downtown community.

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BFC Recipes: Cherry Almond Cacao Nib Cake PDF Print E-mail

by Janice Malin
April 2014

1/2 lb (2 sticks) butter, softened
1 cup (scant) turbinado sugar
4 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup almond meal (not packed)
3/4 cup sifted white whole wheat flour
3/4 cup sifted all purpose white flour
2 tsp baking powder
1/4-1/2 tsp salt
6 oz. dried cherries, unsweetened,
soaked in boiled water for 30 minutes
1/2 cup cacao nibs
1/2 cup milk
Use a 9-inch round baking pan. Butter and line with buttered parchment paper on the bottom. Lightly dust with flour. Preheat oven to 325 degrees.
In a large bowl beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well with each addition. Add the extracts and mix well.
In a separate bowl combine the almond meal, flours, baking powder, and salt. In another small bowl, mix the drained cherries and cacao nibs with about a tablespoon of the flour mixture. This will help keep the fruit from sinking.
Add a third of the flour mixture to the butter and sugar. Mix well and add a third of the milk. Repeat this with the remaining flour and milk. Add the cherries and cacao nibs until just mixed through. Scrape the batter into the prepared pan.

Bake for about 60-75 minutes. Cool in pan on rack. Run a knife around the edge to loosen. Turn out of pan and remove parchment paper. This cake can be split and frosted.

 
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