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Food For Thought Newsletter
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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)

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From the GM PDF Print E-mail


 Progress Report

by Alex Gyori
May 2013

Over many months now, my contributions to our newsletter have involved issues related to the opening of our new Co-op store. Despite an urge to take up topics that are less of the moment, I feel compelled to comment on several consequential, practical questions that persist: general contractor issues, cash flow, and a retirement.

Board of Directors: Revisiting the 100-Year Plan PDF Print E-mail

by Tom Franks
March 2013

The year 2002 was a big one for the BFC. We considered moving from our downtown location to gain more space for our growing cooperative. Our shareholders (then called “members”) and the community at large responded to this idea with a clear message that our presence downtown was valued. With the help of a group called Natural Logic we began to develop the framework for a sustainable and even regenerative cooperative business. And we began a multi-year, inclusive discussion to determine our Co-op’s vision for the long term. In 2006 this effort culminated with the issuance of “The 100-Year Plan – First Steps Towards the Creation of a Regenerative Market & Marketplace.” Our Co-op has successfully completed many of the first steps, including the building of our new store. This major accomplishment has been a significant focus of your board’s attention for many years.  

Recipe: Frittata with Potatoes & 
Dandelion Greens PDF Print E-mail

(Modified from a recipe in Greens Glorious Greens 
by Johnna Albi and Catherine Walthers)

4 small yellow- or red-skinned potatoes, scrubbed well
3 cups dandelion greens that have been washed well, destemmed, 
and chopped
2 Tbsp. olive oil or more if needed
1 medium onion, sliced
2 garlic cloves, minced
Salt and pepper to taste
8 large eggs
Freshly grated Parmesan cheese (optional)

Preheat oven to 350 degrees. Parboil potatoes until tender, remove from water, and set aside. Bring 2 cups of water to a boil, add dandelion greens and cook briefly, about 3-4 minutes, and set aside. Heat 1 Tbsp. of oil in a large skillet over medium heat, add sliced onions and cook until translucent, about 10 minutes, adding water or more oil if needed. Slice cooked potatoes in half and dice into small pieces. Warm the remaining oil in the skillet and add potato slices. Toss to brown lightly over medium heat, cooking for about 5 minutes, and season with salt and pepper. Lightly oil a cast-iron or 9-inch oven-proof baking dish or skillet. Layer the onions, potatoes, and dandelion greens in the pan. Beat eggs with salt and pepper. You may add 1 tsp. of chopped fresh thyme for extra seasoning but I prefer salt and pepper since thyme has a strong taste and some people do not like it. Pour the egg mixture over the potato mixture and sprinkle with parmesan cheese if desired. Bake uncovered for 20 to 30 minutes or until eggs are set. Serve hot!!  Serves 4-6

From the GM PDF Print E-mail

alexFarewells, Feedback & Traffic Flow

by Alex Gyori
March 2013



While considering topics for our end-of-winter newsletter, I experienced the mildly shocking realization that our new store has been open for nine months already! Time has streamed by, so much has happened. To decide what to write, I reflected on my many recent conversations with shareholders, and settled on four subjects: lighting, parking, traffic, and prices. I will discuss prices in next month’s issue.  But first, two farewells are in order.

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