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Healthy Food for All!

Anne, of Boston Post Dairy, in the cheese-making room.

The goats of Boston Post Dairy

April Producer of the Month

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
My Co-op Story PDF Print E-mail

by John Hatton
March 2012

My wife Kate, our 1-year-old daughter, and I came to Brattleboro in 1991.  For a brief stint in the ‘80's, I had agreed to be the interim general manager of an inner-city conventional food co-op in Hartford, CT – but I really didn’t know or learn anything about co-ops; I was just running a grocery store.

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Producer of the Month: Katalyst Kombucha PDF Print E-mail

by Andee Bingham
March 2012

Inspired by a pre-existing affinity for cultured foods, such as tempeh, sauerkraut, and sourdough bread, Katalyst Kombucha was founded in 2005 by Will Savitri and Jeff Canter. Kombucha, an effervescent tea-based drink, is made by fermenting tea and sugar using a mass of yeast and bacteria known as a culture. This culture looks somewhat like a pancake, and is often referred to as a “mushroom” or “mother”. Because of the necessity of a culture, making kombucha is a lot like making sourdough. Katalyst Kombucha starts with a blend of organic green and black teas that are brewed with organic evaporated cane juice, paired with a culture and left to ferment for 3-4 weeks (depending on the season) in a ceramic crock. This fermentation process converts the sugar into organic acids and carbon dioxide, as well as producing B-vitamins and an assortment of probiotics. Kombucha has been known to balance metabolism, detoxify the body, enhance the immune system, and raise overall energy levels.

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Board of Directors: The more things change, the more they remain the same PDF Print E-mail

The more things change, the more they remain the same.
–French proverb

by Mike Szostak
March 2012

In last month’s Food for Thought our board president, John Hatton, reminded us that the United Nations has declared 2012 the International Year of Cooperatives.  Across the globe, co-ops employ more than 100 million people, with more than 800 million members.  In the United States, there are nearly 30,000 coops, serving more than 25% of Americans. In Vermont, more than 300,000 residents are member-owners of co-ops; that’s almost 50% of our population!

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Brattleboro Food Co-op Focus on: Dottie's Discount Foods PDF Print E-mail

 by Andee Bingham
March 2012

Dottie’s Discount Foods transitioned from its long-lived spot in the Co-op plaza to its current home at 77 Flat Street nearly four years ago. Jim Colaceci joined the Co-op family as Dottie’s manager in 2008, bringing with him the energy and drive to elevate Dottie’s to a higher quality discount store.

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BFC Cookbook Project PDF Print E-mail

BFC cookbook coverJanuary 2012

The Brattleboro Food Co-op Cookbook Project is a small group of individuals collaborating to create a new and updated Co-op Coopbook. We are using the previous (out-of-print) cookbook as our base since it contains many amazingly delicious, easy-to-prepare recipes.

Last May we started with the 320+ recipes from the original book. After our pre-selection committee had finished their work, we distilled it to 280 recipes to test and screen for inclusion. To date we’ve tested more than 100 of those recipes, and 78 have made it onto our “Keep This Recipe” list. Along the way we’ve collected input and information from our recipe testers and tasters (you), and we now have copious amounts of information to incorporate in the next edition. We will be continuing to test recipes through the efforts of our Demo Department and their Recipe Tester Cooking Team.

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