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Board of Directors: Want to Run for the Board of Directors? PDF Print E-mail

by Jon Megas-Russell
March, 2015

Wayne Gretzky once said, “You miss 100% of the shots you don’t take.” As an active member of the Brattleboro Food Co-op Board of Directors, I cannot not think of a better quote when someone is considering running for the board. Being a board member at the Brattleboro Food Co-op is a rewarding experience that allows you to make an impact on your community and gain valuable skills.  So, I’d like to highlight areas which I feel are rewards and skills you will gain if you join the BFC Board of Directors.

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The Wonderful Incredible Egg PDF Print E-mail

by Chris Ellis, Staff Nutritionist
March, 2015

There is an incredible array of foods that have eggs as the base: savory omelets, frittatas and quiches, yummy deviled eggs, and scrumptious custards, pies, and puddings. These are all made with the incredible egg!! With its small size, hard shell, and unique shape, who would think that an egg has the capability to be such an essential ingredient in so many delicious dishes as well as provide such a nutritional punch! It also is available for a very low cost compared to many other sources of animal protein. Fortunately we have access to a variety of eggs from relatively small scale farms around this area, as opposed to the humongous egg factory farms located around the country where chickens are raised in such inhumane conditions.

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Staff Profile: John Truncale PDF Print E-mail

by Vicky Senni
March, 2015

I had the opportunity to sit down with John Truncale, and get to know the lead guy behind our Co-op’s most colorful and fresh department.
John joined the BFC nineteen years ago as a produce receiver. At the time, he was also doing the overnight shift at the former Grand Union store on Putney Road. John would work from 11pm to 6am, go home for breakfast and coffee, and then work his Co-op shift from 7am to 3pm. All this, he says, to escape the “rat race” of Long Island, NY, where he grew up.

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BFC Recipes: Popovers PDF Print E-mail

by Chris Ellis, Staff Nutritionist
March, 2015

I have only been enjoying popovers since this past summer. My daughter started making them after we were introduced to this delicate delicious treat at a restaurant in Acadia National Park known for its popovers. I never realized how easy they were to make and how delicious they are fresh out of the oven!!
It’s ideal if you have a popover pan, which can be bought at kitchen or hardware stores for about $15 but a muffin pan will do.

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