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June 3

June 3

Read about how Frost Beer is made in Food For Thought!

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Frost Beer Works will be at the Co-op June 8th (3-5pm)

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Garin and Christina Frost of Frost Beer Works

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Department Spotlight: Meat Department PDF Print E-mail

March 2017
by Jon Megas-Russell

Phil and Matt are celebrating their 10 year anniversary at the Co-op, and what better way to celebrate than to highlight some of their great work? Many do not realize that these two gentlemen are trained butchers and are the masterminds behind our vast array of meat offerings. They spend much of their time behind the scenes, cutting beef, chicken, pork, and lamb. They even grind chicken, beef and pork fresh right here at the Co-op from shop trim that they obtain from cutting each type of meat. Matt, Phil,

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BOD Report: BFC's Waste Stream & Ends Policy 4 PDF Print E-mail

March 2017
by Beth Neher 

The BFC exists to meet its shareholders collective needs for: A regenerative business that has a net positive environmental impact.

End 4 came up as part of a larger board discussion of the Ends Policies in November when our General Manager, Sabine Rhyne, submitted a monitoring report addressing how fully her leadership of the Co-op has brought the store into compliance with the seven Ends Policies. At the end of our discussion, the GM noted that she had not met End 4 and could not state compliance. She stated that the Co-op has more work to do to reach the goal of a net positive environmental impact, and one way of moving in that direction is to continue to reduce the waste stream.

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GM Report: Connection, Co-op Style PDF Print E-mail

March 2017
by Sabine Rhyne, General Manager

It’s unfortunate, but often we don’t value what we have until it’s gone. We have at times in our larger co-op history witnessed ourselves taking the very existence of our co-ops for granted. After all, the Brattleboro Food Co-op and others of its relative age have now been around long enough that the youth of Generation Z (born in the late ‘90s and beyond) and millennials (born largely between 1980 and 2000) have always known it to exist. And to those young people, especially those commonly called Gen Z-ers, they seek more radical ways to upend the system, believing that brick-and-mortar stores are, well, “passé.” Well, perhaps they seem so on the surface. But still, we offer a much more interactive way to engage with the food system than any other food store that operates out of a building. And we provide an important space for our community and our staff: a solid place to work, shop, and meet.

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What's New at the Co-op? PDF Print E-mail

February, 2017

Big Game Menu
From 1/31–2/5 we will be serving up Hot Deals on Big Game menu items! Stop in the week leading up to the big game and grab some great food for your party! GO PATRIOTS! 

Heart Grown Wild
A Brattleboro producer that makes skin and hair care products as well as calming bath salts.

BEEC Scat Chocolates
Come support a wonderful local organization throughout February and purchase Bonnyvale Environmental Education Center hand made SCAT chocolates. All proceeds go to BEEC!

Co-op Basics
We are always adding new every day low-priced items to our product offerings here at the Co-op such as canned tuna and canned tomatoes. This is in addition to every day low prices on meat, seafood, beans, produce, deli items, packaged food and so much more!

Sure Fine Mac & Cheese, a Co-op Basic
This classic and cheap side dish broadens our offerings for more customers.

Perfect Hair, Skin & Nails
The newest supplement from New Chapter to support hair, skin and nails. Yeah, it looks funny underneath Mac & Cheese but we have a diverse group ofshoppers and you need to know what’s new!

 
RECIPE: Yellow Split Pea Dal PDF Print E-mail

(Adapted from www.splendidtable.org)

INGREDIENTS

1 cup yellow split peas
2 small potatoes (Yukon gold), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
2 teaspoons (or to taste) crushed red chili peppers
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 medium-size tomato, cored, and diced
2 tablespoons finely chopped fresh cilantro leaves and tender stems (optional)
1 teaspoon coarse kosher or sea salt

DIRECTIONS

Measure the peas into a medium-sized saucepan. Cover them with water and rinse by rubbing them between your fingertips (I just use the fingers of one hand). The water will become cloudy and may have some debris, like the odd skin from the peas (even though they are skinless). Drain this water. Repeat twice. Measure and pour 3 to 4 cups water into the pan and bring to a boil over medium-high heat. You will see some foam; scoop it out and discard, or drain it and add fresh water and bring to a boil again.

Add potatoes and turmeric to the peas, stirring once or twice. Lower the heat to medium-low and cover. Stir occasionally, until peas are tender but still firm-looking and potatoes are cooked, 20 to 25 minutes. The peas often stick to the bottom of the pan.

While the peas and potatoes cook, preheat a small skillet over medium-high heat. Once the pan feels hot (a palm held close to the bottom will feel the heat), about 2 to 4 minutes, sprinkle the chilies, coriander, and cumin into it. Toast the spices, shaking the pan very frequently, until the chilies darken and smell smoky-hot and the seeds turn reddish brown and smell incredibly aromatic (nutty with citrus undertones), 1 to 2 minutes. Transfer this spice blend to a blender or food processor and plunk in the tomato. Puree, scraping the insides of the jar as needed, to make a smooth, reddish-brown paste.

Once the peas are cooked, scrape the spiced (as in well-seasoned) tomato paste into the pan. I usually pour some of the liquid from the pan into the blender or processor container and process it for a brief second to wash all the goodness into the water. Pour the washings back into the pot. Stir in the salt.

Crank up the heat to medium and boil the dal, uncovered, stirring occasionally, to allow the flavors to mingle and the sauce to slightly thicken, 10 to 15 minutes. If you want a thicker sauce, mash some of the peas and potatoes with the back of your spoon. Serve warm. Add cilantro during the cooking or add as a garnish before serving.

YIELD: 6 servings

 
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