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Healthy Food for All!

Come meet Garin and Christina Frost of Frost Beer Works at the Co-op June 8th (3-5pm)

May Producer of the Month

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BFC Recipe: Indian Spiced Rice with Lentils PDF Print E-mail

Indian Spiced Rice with Lentils
(Adapted from a recipe from Epicurious.com)

1 cup dried lentils
1 cup white basmati rice
2 teaspoons butter, ghee, or vegetable oil
2 one-inch pieces of cinnamon stick
2 whole cloves
1-2 teaspoons cumin seeds
3 garlic cloves, finely chopped
2 teaspoons fresh ginger, chopped
4 1/2 cups water
1 teaspoon salt
1 teaspoon sugar
½-1 teaspoon turmeric
1/4 cup fresh cilantro, chopped (optional)
2 tablespoons fresh lime juice (optional)

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BFC Recipes PDF Print E-mail

By Chris Ellis, Staff Nutritionist
July 2013

FRUIT YOGURT PARFAIT

This is an easy recipe that is great for kids to make as well as adults. Don’t hesitate to use your creativity to modify or add to it!

1 quart flavored or plain yogurt
2 cups mashed or sliced fresh or frozen fruit
2 cups graham cracker crumbs or any dry cookie that is easy to mash (this is where the kids can help out by putting the crackers or cookies in a plastic bag doubled up and use a small wooden mallet or rolling pin to mash them well)
Find an attractive transparent glass or small bowl and layer ingredients in any order. Chill and serve.

4-6 servings

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From the GM PDF Print E-mail

 alex

A Path to Success

by Alex Gyori
July 2013


As BFC’s workforce grew in number over the years, effective participation in our business became increasingly more challenging. It was the move to the new Co-op facility that revealed how far we had strayed from our ideal. Undaunted, we have embarked on a journey back upstream.

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Opportunities for Shareholder/Worker Positions! PDF Print E-mail

 Come share your foodie culinary talents with us: teach a class, create a demo, host a gluten-free or vegan potluck, help us prepare for and staff events, lead Earth Dinner events. Or, give us your ideas of what kinds of classes you would like the Co-op to offer so we can make it happen! Contact the Culinary Demo & Events Coordinator, Julie Robinson: This e-mail address is being protected from spambots. You need JavaScript enabled to view it , 802-246-2822.

 
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