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Healthy Food for All!

April Producer of the Month

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Why Buy Organic? PDF Print E-mail


organicsingleA discussion regarding the recent claim by Stanford University researchers regarding the relative short term health benefits of eating organic food has produced a lot of opinions. Our colleague, Liz McCann of Mississippi Market in St. Paul, MN, had this to say:

Co-op Impact Study! PDF Print E-mail

Our friends at the National Cooperative Grocers Association commissioned this study that quantifies many of the ways that co-ops express their values.
Check out how co-ops change our world!

Producer of the Month- The Garlic Project PDF Print E-mail

by Vicky Dibe
September 2012

In November 2011, over 50 fifth-grade students came together for the love of garlic.  Well, many of them had a love of garlic. But the vision of the project was that the students would really get to participate in the life cycle of a crop from start to finish. The classrooms from Oak Grove, Academy School, Green Street, and Hilltop Montessori were all involved in this new venture.  It started with a visit to each classroom by a local vampire who discussed some of garlic's history and folklore, followed by investigation stations where each student dissected various members of the Liliaceae family (onions, leeks, garlic, and tulips) to discover each plant's anatomy.  Who knew that garlic cloves are actually the bottom part of the plant's leaves?  Does anyone believe that garlic can actually repel mosquitoes? 

Producer of the Month: Commonwealth Dairy PDF Print E-mail

August 2012
by Hannah Aleshnick

Tucked away from major throughways, between native oaks and juvenile Japanese maples, in a complex with Omega Optical, a branch of the Austine School, and a residential community, Commonwealth Dairy is subtle and unassuming. Its LEED-compliant facility emits modernity from every pore – clear, open corridors connecting pressurized rooms with clean stainless steel vats and piping, and everything pneumatically controlled by neon computer screens every step of the way: the temperature of the raw milk; the pH of the product during fermentation; and the balance of cream, whey, and milk protein in the vat.

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