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Board of Directors Report: Budding Collaboration Aims to Nurture Food for All Program PDF Print E-mail

by Bob Crego
February 2014 

The Brattleboro Food Co-op’s new Food for All initiative is gaining vital sustenance this winter as a result of a budding collaboration between the Brattleboro Drop-In Center, the Vermont Foodbank, and BFC.
An article in November’s Food for Thought explained how food cooperatives all throughout New England are striving to combat hunger and food insecurity.  Co-ops are committing to serving the low-income community by removing barriers to food access.  Their strategies include: providing discounts; making shares in co-ops affordable; educating folks on how to buy in bulk and to prepare nutritious meals; marketing and staff training to make stores more inclusive; developing systems and infrastructure to facilitate program delivery; and drawing on community partnerships in order to design and publicize the program.

BFC Recipes: Pasta Fagioli PDF Print E-mail

by Chris Ellis
February 2014

This is a traditional Italian pasta dish but it has been modified to include whole-grain pasta.
2 Tbsp. extra virgin olive oil
1 15-ounce can or 1½ cups cooked white or cannellini beans, rinsed and drained
1 medium onion, coarsely chopped
2 cloves garlic, minced (more can be added after cooking)
1 can or 1½ cups diced plum tomatoes
1 carrot, chopped well
1 celery stalk, chopped
Approximately 1 cup of a small whole-grain pasta, such as shells
4 cups water or stock for cooking pasta
½ tsp. dried rosemary, chopped well
1 tsp. dried Italian herbs
Salt and pepper to taste
Parsley and a little Parmesan cheese for garnish
Heat the olive oil in large sauce pan over medium heat and gently sauté the onions and garlic. Add the cooked beans, herbs, celery, and carrots. Add 4 cups of water or stock to pot. Let the water or stock come to a boil, add the pasta, and cook until al dente. Add the tomatoes while the pasta is cooking. Add salt and pepper to taste, and plenty more garlic if desired.
Serve in bowls garnished with a little extra virgin olive oil, chopped parsley, and a sprinkle of Parmesan cheese. Yield: 4 servings

BFC Recipes: Black Bean Dip PDF Print E-mail

by Chris Ellis
February 2014

Adapted from Honest Pretzels by Mollie Katzen

1 15-ounce can or 1½ cups cooked black beans, rinsed and drained
Juice of 1 lime or 1 Tbsp. rice vinegar
1 tsp. fresh cumin powder
½ tsp. garlic powder or 1-2 cloves minced garlic cloves
Salt and Pepper to taste  

Mash black beans well and add remaining ingredients. Let sit for an hour or more to allow flavors to develop and serve with whole grain crackers, raw vegetables, or corn chips.



From the Board: Policy Governance PDF Print E-mail

by Tom Franks
January 2014

I have a history with Policy Governance.  As a member of another board, I helped that co-op adopt its first set of governance policies. Since election to the BFC board, I have adopted the sobriquet of “policy wonk” and have occasionally served in that role.  I had a conversation in the meat aisle last month with a Co-op shareholder about policy governance. It’s clear to me that policy governance may have a bad rap among some at BFC. Maybe a few words on this will help.

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