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Healthy Food for All!

May Producer of the Month – Mi Tierra Tortillas

The crew from Red Hen Baking Company!

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Board of Directors Report: Perspectives from Co-op Shoppers PDF Print E-mail

 by Wesley Pittman
May 2016

I’ve been asking a random sample of Co-op members over the age of 60 how they shop our store and how they relate to our Co-op.  What I had in mind was to make a composite profile of a Co-op senior shopper.  I failed; there is no composite Co-op shopper over the age of 60.  Everyone I spoke with uses our Co-op in unique ways and has unique and often contradictory expectations of our store and our cooperative enterprise:  we want to buy and eat local and we want avocados year round; we want our association to offer a better, fairer marketplace than what is offered by the chains; and we want prices as low as those of traditional grocery stores.

Grain of the Month: Volcano Rice PDF Print E-mail

By Chris Ellis, Staff Nutritionist
May 2016

After checking out the rice medley in the Bulk department at the Co-op I am amazed by all the different varieties and colors of rice we offer.  We carry just the tip of the iceberg in rice diversity at the BFC—after reading more about rice, I discovered there are over 7,000 varieties of this important grain, which come in a rainbow of shades. The BFC sells a variety of colors of rice: black, red, pink, brown, and white. I opened many of the bins to get a better look at the rice we carry and I found that each variety gives off a different aroma, making them very enticing to buy.

Shareholder Forum: Food Justice—To What Extent Does it Exist in our Community? PDF Print E-mail

By Mike Szostak
May 2016

Who in our community has the means and access to grow, sell, and eat healthy food?  Is it a reasonable expectation that our food be fresh, nutritious, affordable, and grown locally, with care for the well-being of the land, workers, and animals?
On Sunday, March 20 our Shareholder Forum hosted a distinguished panel of local experts who addressed these questions from the different perspectives of: farmers (Howard Prussack, High Meadow Farm, and Brian McNeice, Bonvue Farm), children (Vicky Senni, Let's Grow Kids), seniors (Chris McAvoy, Brattleboro Senior Meals), low-income (Rhianna Kendrick, Drop-In Center, Groundworks Collaborative), and our own Co-op (Sabine Rhyne). Following their informative presentations, a lively audience dialogue ensued.

BFC Recipes: Volcano Rice & Beans PDF Print E-mail

Volcano Rice & Beans
May 2016

(Adapted from Diet for a Small Planet by Frances Moore Lappe).

1-2 Tbsp. olive or other vegetable oil
2 -3 cloves garlic, minced
1 large onion, chopped
1 stalk celery chopped (optional)
1-2 carrots chopped
1-2 cups cilantro or parsley as desired chopped
2 tsp. basil
2 tsp. oregano
Salt and pepper to taste
2 tomatoes, chopped or 1 cup canned diced tomatoes
2 cups cooked beans of your choice (black, pinto or kidney beans)
4 cups volcano rice cooked with salt to taste or vegetable broth
Grated Parmesan cheese

Heat oil and sauté garlic, onions, carrots, celery, and herbs until vegetables are translucent.
Add tomatoes and cooked beans and then add cooked brown rice. Heat everything together and add chopped parsley or cilantro and salt and pepper as desired.
Other vegetables such as chopped greens or broccoli can be added to this too.
A delicious hearty meal,
serves 8-10.

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