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From the GM: From Where I Sit PDF Print E-mail

Alex Gyori, General Manager
December 2014

At the 39th annual meeting of the Co-op, an idea was debated about an aspect of the process of democratic decision-making that is at the core of the success or failure of cooperatives.  Specifically, discussion arose in an effort to understand the way the democratic agreement is expressed in governing policy at BFC, that “the board speaks with one voice.”  There was definite confusion and genuine concern on the part of some Co-op shareholders about the meaning of these words.

BFC Nutrition: Chocolate PDF Print E-mail

by Chris Ellis, Staff Nutritionist
December 2014

Chocolate is always associated with the holidays, which are now upon us. I don’t just enjoy chocolate this time of year but anytime, in small amounts of course. I prefer dark chocolate—the darker and more bitter the better, and yes, this is healthier than the wide selection out of sweeter and lighter milk chocolate available. The varieties of chocolate have expanded exponentially in the last 10 to 20 years in regard to all the percentages of dark options available, types of milk chocolate, as well as the additions of different fruit and nuts, etc. It’s a little overwhelming to look at the shelves of chocolate since there are so many different kinds to choose from and new ones constantly appearing.

A Taste of Christmas PDF Print E-mail

By Steve Damon, BFC Shareholder
December 2014

My son Isaac and I have started a new family tradition:  striving to put as many local apple varieties into our Christmas breakfast applesauce as possible.  In 2012, our Christmas morning applesauce was made with 23 varieties.  Last year, we doubled to 46.  Isaac lamented, “So close to fifty.”  He also pointed out that he missed adding our cousins’ Green Translucents—along with other varieties—to the applesauce.

CORRECTED BFC Recipe: 'Perfect' New South Style Cornbread PDF Print E-mail

Recipe correction from November
(Adapted from a recipe in Cornbread Gospel by Crescent Dragonwagon)

1 Tbsp. butter or oil
1 cup stone ground cornmeal or "bolted corn flour"
1/3 cup boiling water
2 tsp. honey or maple syrup
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
2/4 cup buttermilk (If you do not have buttermilk feel free to use yogurt about 1/2 to 2/3 cup then add about 1/4 cup water or less so it is more liquid like buttermilk)
1 egg

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